HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oil, tomatoes, basil, nuts and cheese into a food processor. Process until smooth. With machine running add hot water, blending well. Can be spooned over hot pasta or spread on French bread. Do not heat the pesto.
Cream sugar and shortening. Add eggs, coconut, then flour sifted with soda, salt and baking powder. Last, add Wheaties. Roll into balls the size of a walnut. Put on greased cookie sheet. Bake 8 to 10 minutes at 375°.
Mix cornmeal, flour, baking powder, egg and milk in large mixing bowl. Pour into well-oiled 9 x 13-inch pan. Bake in a 450° oven for 25 to 30 minutes or until done. Cool and crumble. Cook celery and onion in small amount of water until tender, not mushy. Drain. Add Cup-a-Soup mix, chicken broth, bouillon and margarine to crumbled cornbread. Mix well. Add the onion, celery and chopped eggs to mixture. Mix well. Pour into baking dish and bake at 400° for about 45 minutes or until done.
Mix all ingredients well. Bake at 350° for 1 hour. When done, add 1 can heated mushrooms with liquid on top.
Melt butter in large pan. Add onion, celery and carrots. Saute over low heat until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and stir until smooth. Add soda and cheese. Season with salt and pepper. Add parsley a few minutes before you serve. Good with broccoli or cauliflower added.
Beat butter and 1 1/4 cups sugar until creamy. Beat in eggs; add melted chocolate and vanilla. Mix flour, cream of tartar, soda and salt. Stir into chocolate mixture; blend well. Chill dough. Shape dough into balls. Roll balls in 1/4 cup sugar and place about 2 inches apart on an ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Remove from baking sheet while warm. Yields 5 to 6 dozen cookies.
Blend shortening, sugar, peanut butter, salt and egg. Add combined dry ingredients and mix well. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet and press a crisscross on each ball with a fork. Bake at 375° for 10 to 12 minutes.
Cook ingredients for 12 minutes, stir in cream at last and simmer 10 more minutes. Serve over vermicelli.
Preheat oven to 325°. Place frozen vegetables in greased 2 1/2 quart casserole or baking dish. Sprinkle with seasoning salt. Arrange chicken on top of the vegetables and sprinkle with seasoning salt and paprika. Combine the soup and wine; pour over the chicken and vegetables. Sprinkle the cheese, parsley flakes and pimiento over top. Cover and bake for 1 1/2 hours at 325°. Remove cover and bake an additional 15 minutes.
Mix first 3 ingredients. Add enough milk to make a thin consistency (consistency similar to cake mixed and ready to bake, may be slightly thinner).	Pour in bottom of baking pan (approximately 10 x 10-inch). Pour canned or fresh fruit on top. Dot with	butter on top (about 2 tablespoons). Bake at 350° until done.
Cook squash and onions in boiling water with a pinch of salt added for about 5 minutes, squash MUST still be a little crisp. Drain. Combine soup and sour cream. Stir in carrots, squash and onions. Add salt to taste. Combine stuffing mix with melted margarine, Spread half the stuffing mixture in bottom of a 12 x 7 x 2 in baking dish. Spoon vegetable mixture on top of stuffing, then sprinkle the rest of stuffing on top of the vegetable mixture. Bake at 350 degrees for 25 to 30 minutes.
Stir together flour, wheat germ, soda, cinnamon, salt and nutmeg; set aside.
Cube cheese. Combine all ingredients in a microwavable bowl. Heat on full power for 6 to 7 minutes, stirring halfway through. Will fill 4 small margarine tubs.
Mix butter and sugar first in a bowl, then the cream cheese. Add the rest of the ingredients until smooth. Put in spring-form pan for 1 hour at 350°.
Beat eggs well with electric mixer or blender; add sugar, a little milk and vanilla. Mix well and pour into freezer can. Add enough milk to fill freezer can to fill line. If you use Eagle Brand milk, do not use eggs. Freeze until freezer stops or firm.
In 1-quart microwave bowl or glass measuring cup, combine sugar, chocolate, butter, evaporated milk and corn syrup. Microwave on High 2 to 3 minutes, stirring after each minute. Cook 3 minutes more, stirring once. Stir in vanilla. Pour into glass jar. Cool; cover and store in refrigerator.
Boil broccoli for 5 minutes; drain. Beat eggs; stir in mayo, mushroom soup, onions and cheese. Fold in broccoli. Place entire mixture in casserole dish. Bake, uncovered, in 375° oven for 40 minutes.
Cut bread in cubes. Soak in a little cold water until soft. Squeeze out water. Combine with remaining ingredients except Sweet-Sour Sauce. Shape in balls the size of walnuts. Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450°) for 15 to 18 minutes. Place balls in Sweet-Sour Sauce and simmer 10 minutes. If balls are made ahead, add sauce to them and heat in the oven. Makes about 36 meat balls, 8 to 9 servings.
Beat eggs, sugar, oil, flour, soda, salt and cinnamon. Mix well and add the three jars of baby carrot food. Pour into greased 10 x 15-inch pan. Bake at 350° for 20 to 30 minutes. Cool.
Brown beef, onion, garlic and oregano. Add soup, water, vinegar and salt. Simmer 30 minutes. In a 12 x 8 x 2-inch baking dish, arrange 3 alternate layers of noodles, cottage cheese, meat sauce and Mozzarella. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving. Serves 6.
Melt the chocolate. Cream butter and sugar together. Add eggs and cooled chocolate. Add milk and dry ingredients. Add vanilla. Bake 1 hour at 350°.
Heat the olive oil in a large skillet over medium heat. Add chicken breasts and saute on one side for about 8 minutes. Turn over and saute other side for 5 minutes longer, until meat is white throughout. Remove chicken to a plate. Add the minced garlic to the skillet and stir-fry a few seconds. Add the wine and oregano and cook until the wine has evaporated for about 10 seconds. Add tomato sauce and simmer until thickened. Add parsley and season with the pepper. Return the chicken to the skillet; coat with the sauce and heat through. Serve with your favorite pasta.
Layer lettuce, cauliflower, onion and bacon bits. Mix sour cream, Hellmann's mayonnaise and sugar. Spread over top. Seal real good. Sprinkle with cheese. Refrigerate overnight. Mix well before serving.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine; sprinkle crumbs over butter. Pour milk and top evenly with chips, coconut and nuts. Press down and bake 25 to 30 minutes until lightly brown. Cool completely before cutting.
Mix peanut butter, garlic, Worcestershire and oil. Pour this over the mixture of cereals, pretzels and nuts. Mix well; bake at 225° for 2 hours; stir every 30 minutes.
Mix all ingredients. Bake in a cast-iron skillet, if possible, at 400° for 30 minutes.
Cut frozen bread dough into 12 equal pieces. Grease tube pan and place bread sections in a circle pan. Sprinkle pudding, cinnamon and nuts over bread dough. Mix butter and sugar. Cook until dissolved. Pour over rolls. Let rise in refrigerator overnight. Bake at 350° for 1/2 hour. Immediately invert on plate when done.
Peel and chop peaches. Add juice. Boil and mash until thick, 45 minutes to 1 hour.
Cream together the margarine and sugars and add the remaining ingredients. Mix and bake at 350° for 10 to 12 minutes.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend thoroughly. Spoon into crust. Chill until set, about 4 hours. Serve topped with cherry pie filling.
Combine with hands and roll into small balls. Bake at 400 degrees for 15 minutes.
Cook first five ingredients until thick. Remove from heat and add gelatin. Cool. Add bananas and pecans. Pour into baked pie shells. Chill well and top with whipped topping to serve.
In a large skillet, brown ground beef over low heat. Add tomato sauce, salt and pepper; cook over medium heat for 15 minutes. While meat mixture is cooking, bring 3 cups water to a boil in saucepan. Add bouillon cubes, onion flakes, garlic powder and oregano. Simmer for 10 minutes. Bring to a boil; add uncooked wide noodles. Reduce heat and cook for 5 minutes, stirring occasionally. Combine noodle mixture with ground beef mixture. Mix thoroughly. Let stand 10 minutes before serving. Makes 4 to 6 servings.
Add first five ingredients, then milk, then oil. Put in cake pan and bake at 300° for 1 hour, stirring every 15 minutes. Remove; cool, then add 1 1/2 cups raisins. Store in airtight container. Great snack! Also good on cereal, etc.
Preheat oven to 350°. Beat egg yolks until light. Add sugar and beat until thick. Stir in pecans, crumbs and baking powder. Beat egg whites until stiff and fold into the batter. Pour into a 9-inch cake tin that has been buttered and lined with waxed paper. Bake 25 to 30 minutes. Turn out on a cooling rack and peel off waxed paper while very warm. Combine butter, cocoa, powdered sugar and cream, making a smooth frosting. Add coffee and extract. Bottom side up, sprinkle the cake with a little powdered sugar and pipe a border of the frosting around the edges. Serve in wedges. Serves 6 to 8.
Preheat oven to 375°. Place the unpeeled onions in foil-lined shallow pan. Bake, uncovered, 1 1/2 hours. Warm a heat-proof shallow pan. When onions are tender, remove from oven. Spear with fork, snip off both ends and remove skin. Place onion in warmed dish. Add butter and sour cream until melted. Then add the rest of the ingredients and toss lightly.
Mix all ingredients and beat at medium speed. Pour into greased and floured tube pan. Bake at 350° for 45 to 50 minutes. Cool in pan for 10 minutes.
Cook apricots in 1 cup of water for 15 minutes in covered pan. Drain, save 1/4 cup liquid. In blender, combine apricots, liquid and sugar. Blend until smooth. Add the cream cheese, sour cream and nutmeg. Blend again. Spoon into bowl, cover and chill.
Mix first 3 ingredients until crumbly with mixer on low speed. Save 2/3 of a cup for topping. To remainder add egg and water; mix thoroughly. Spread batter in greased and floured 9 x 13-inch pan. Put reserved crumbs then chocolate chips over the batter. Bake at 350° for 25 to 30 minutes or until done.
Preheat oven to 375°. Combine ingredients in a small saucepan. Cook and stir until sugar melts. Spread on top of warm baked cake. Bake at 375° for 10 to 12 minutes until lightly browned.
Put ingredients into a mixing bowl in order given and mix well. Put	in an	8 x 8-inch buttered and floured pan. Bake at 350° for 30 to 40 minutes.
Slice cucumbers and onions. Cut tomatoes into wedges. Cut green pepper into large pieces. In separate bowl, mix salt, pepper, celery seed, sugar, salad oil and vinegar. Pour over vegetables and soak overnight in refrigerator.
In a greased 13 x 9-inch pan, spread pumpkin pie mix. Sprinkle cake mix over pumpkin. Melt oleo and dribble over that. Add nuts on top. Bake in 375° oven for 1 1/2 hours.
Thaw puff pastry sheets. Cut each sheet into 6 pieces. Roll each piece into a square. Saute chicken and onions in butter. On each piece of dough, place a slice of ham, some of the chicken and onion mixture and the 2 cheeses. Roll each square, sealing the edges. Bake on an ungreased baking sheet at 450° until puffed and golden brown.
Combine graham cracker crumbs and the butter (melted). Sprinkle confectioners sugar over the crumbs. Press in pan and refrigerate.
Mix together and put in greased 9 x 13-inch pan. Put half of 12 ounces chocolate chips and nuts in mix. Top with other half of chips and nuts. Bake at 325° for 30 to 40 minutes, until done.
Cream shortening. Add packed brown sugar and beat well. Blend in egg, vanilla, sour cream, flour and soda. Mix well. Stir in rhubarb. Pour into 13 x 9-inch pan, greased. Combine 1/3 cup brown sugar and cinnamon. Sprinkle on top. Bake at 350° for 40 minutes.
Mix sugar, flour, salt, soda and canned pineapple. The juice from the pineapple can is the only liquid in recipe. Pour into a greased 9 x 13 cake pan. Top with the brown sugar and walnuts. Bake at 350° for 30 to 35 minutes.
Mix flour and sugar. Cut in shortening. Dissolve yeast in warm water and add to buttermilk, then add to flour mixture. Knead. Make into biscuits. Bake for 15 minutes at 400° to 425°. Store dough in refrigerator.
Mix beaten eggs with sugar and salt, stirring until dissolved. Stir in syrup and melted margarine; mix well. Stir in the pecan halves. Put into 9-inch pastry pie crust. Cover edge with foil. Bake for 25 minutes at 350°. Remove foil; bake about 25 minutes more or until a knife inserted in center comes out clean. Cool on rack. Cover and chill to store.
Mix all together, make into patties and brown. Put into cake pan(s). Mix cream of mushroom soup with milk and pour over hamburgers. Simmer for 1/2 to 1 hour.
Pour milk into large bowl. Add pudding mix and beat with whisk. Let stand 5 minutes. Stir in 2 cups of the whipped topping.
Put shrimp in kettle of boiling water. Simmer 5 minutes. Drain. Saute onions, pepper and celery in oil until tender. Add remaining ingredients and simmer 45 minutes. Add shrimp; heat thoroughly and serve over rice.
Spread pita round with refried beans. Top with cheese and picante sauce. Heat in microwave until cheese melts. Top with guacamole and enjoy. Serves 6.
Brown meat and onion. Add all other ingredients, except Fritos. Add water to desired thickness. Pour over Fritos in a bowl and enjoy.
Mix flour, butter and pecans and press into pan and bake at 375° for 15 minutes. Whip cream cheese, Cool Whip and powdered sugar and spread on top of baked crust. Whip pie filling and milk; spread on top of other. Sit in icebox to chill.
Saute onions and garlic in about 10 to 13 tablespoons oil (1/2 olive oil okay). Add oregano, sason, tomatoes, tomato sauce and Alcaparradoes (drained). Simmer a few minutes to let flavors mix. Add rice and cans of beans (no draining needed) and water to make thick soupy consistency. Add salt to taste.
Soften gelatin in 2 tablespoons cold water; heat soup and add gelatin and other ingredients. Place in a mold and chill. Serve with rye bread.
Preheat oven to 375°. Halve peppers lengthwise; remove seeds. Blanch 5 minutes in a large pot of boiling water. Drain, cut side down, on paper towels.
Cream butter and sugars together. Add eggs and beat well. Mix in remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 350° about 15 minutes.
Beat egg whites in large mixing bowl until stiff. Add cream of tartar, sugar and vanilla. Beat with electric mixer again until well mixed. Pour on tops of 2 pies. Sprinkle top with coconut. Place in oven until golden brown. Remove from oven and cool. This recipe is enough for 2 pies.
Mix graham cracker crumbs and butter. Press into bottom of a 13 x 9-inch pan. Next, put a layer of chocolate chips and a layer of butterscotch morsels. Sprinkle coconut over the mixture. Spoon Eagle Brand milk over the top of the mixture. Sprinkle chopped nuts over the top. Bake at 350° for 25 to 30 minutes (until everything is melted).
Sauce: Mix all ingredients except chicken in a blender. Best if you let set all night in the refrigerator.
Brown meat in large skillet. Remove and drain fat. Saute onion in skillet until golden. Return meat to skillet. Add beans, tomato soup and seasonings. Stir, cover and simmer for about 30 minutes. Serve with rice and/or crackers. Makes 4 to 6 servings.
Mix beef and pork thoroughly. Saute onions. Mix with meat and other ingredients. Work mixture 3 minutes. Refrigerate 1/2 hour. Roll into small balls and saute in hot fat until brown. Add consomme plus 1 can water. Cook slowly. Thicken gravy before serving.
Mix all ingredients. Put in glass dish. Cover with lid. Bake at 350° for 30 to 45 minutes.
Combine crumbs, 3 tablespoons sugar and margarine; press onto bottom and sides of 9-inch spring-form pan. Combine softened cream cheese, 3/4 cup sugar, cocoa and vanilla, mixing with electric mixer until well blended. Blend in eggs; pour into crust. Bake at 375° for 30 minutes. Combine sour cream, 2 tablespoons sugar and vanilla; carefully spread over cheesecake. Bake at 425° for 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill.
Heat 2 tablespoons butter and milk; add eggs, sugar, flour, baking powder, salt and flavoring. When almost baked spread on top 2 tablespoons butter, cream, brown sugar and coconut.
Dissolve jello, sugar and salt in boiling water. Drain cherries, reserving 3/4 cup of syrup. Add syrup and lemon juice to gelatin. Chill until thick. Fold half of cherries into 1 cup of jello. Pour into 1-quart mold. Chill until firm.
Combine all ingredients and put in casserole. Bake at 350° for about 35 minutes or until crust forms on top.
Bagels: Make 1/4-inch slices. Brush with melted butter. Sprinkle with garlic powder. Spread in single layer on cookie sheet. Bake at 300° for 45 minutes.
Blend eggs, oil and sugar together. Set aside. Combine all dry ingredients. Add zucchini and small amounts of dry ingredients to first mixture. Continue to blend until smooth. Add nuts and raisins. Bake in 2 greased loaf pans at 350° for 1 hour.
Grate cabbage into a large bowl. Add pineapple. Split grapes in half (or quarters) and remove seeds. Add mixture and add enough mayonnaise to moisten. (A small amount of vinegar may be added for a tart tasting slaw.)
Butter 8 x 11-inch round baking dish. Preheat oven to 350°.
Cream together eggs, sugar and oleo. Sift flour and add baking powder and soda. Add sour cream and vanilla. Drop by teaspoons on cookie sheet and flatten with a glass dipped in sugar. Bake at 350° for 8 to 12 minutes. May also use for cut out cookies.
Preheat oven to 375°. Mix flour, baking soda and salt in bowl and set aside. Use mixer to mix 2 sugars briefly at low speed. Add butter first at low speed, then high; beat until it's pale, light and very fluffy. Add vanilla at low speed, then high for few seconds. Add eggs at low speed, then high until it looks creamed. Add flour, baking soda and salt, 1/2 cup at a time, at low speed for 1 minute, then high speed for few seconds. Scrape bowl down on sides; add chocolate chunks and nuts. Mix at low speed approximately 10 seconds. Put tablespoon of mix on double thickness ungreased cookie sheet. Bake 9 minutes in electric stove, 10 to 11 minutes in gas stove.
Bring sugar and corn syrup to a boil in 3-quart saucepan. Remove from heat. Blend in peanut butter. Add Rice Krispies. Press into buttered 9 x 13-inch pan. Melt chocolate chips and spread over top of the Rice Krispies.
Cook sugar, corn syrup and cream in pot to soft ball stage. Take off stove and add the corn flakes, coconut and peanuts. Drop by spoonful on waxed paper. Let cool completely. Can be kept in refrigerator.
Mix Dream Whip as directed on box only add a little sugar. Beat into Dream Whip the cream cheese. Prepare jello using 2 cups water and 2 cups juice from the fruit. Chill to slither stage. Add jello to Dream Whip mixture and drained fruit. Mix well. Pour into large pan and freeze. Before serving, cut into squares and place each square on lettuce leaves. Allow to thaw slightly.
Drain the juices from the fruit into a saucepan. Heat to boiling point and remove from heat. Mix in the gelatin, stirring until dissolved. When the gelatin has cooled, stir in the fruits, whipped topping and cottage cheese. Refrigerate overnight before serving.
Combine above on low heat. Stir until smooth. Remove from heat. Cool, stirring frequently, until spreading thickness is reached. You may need to refrigerate to hurry the cooling process.
Cream sugar, shortening and eggs together. Add sifted dry ingredients. Add bananas and mix well. Bake at 350° for 1 hour.
Wash pork chops and line in Pyrex dish. Cover with dressing. Bake at 350° for 35 to 40 minutes. Serve with Jo-Jo potatoes and salad.
Line small tray with waxed paper. In small saucepan over low heat, melt chocolate with shortening, stirring until smooth. Dip tips of strawberries into chocolate. Place on prepared tray. Refrigerate until ready to serve.
In a 10 or 12-inch skillet, combine contents of rice and seasoning packets from rice mix, water, wine, broccoli, carrots and half the lemon zest. Heat to boiling over high heat, stirring often; boil 1 minute. Spread evenly in skillet. Place snapper in a single layer on top of rice. Sprinkle with remaining lemon zest and half the lemon juice. Reduce heat to medium-low. Cover and simmer 15 minutes or until snapper flakes easily and rice is tender. Sprinkle with remaining lemon juice and parsley.
Toss all ingredients in oil and stir. Repeat stirring 5 or 6 times over a 15 minute period. Place on a cookie sheet in a 325° oven for 15 minutes.
Stir over low heat in medium saucepan until well blended. Cook without stirring until turns pale yellow like caramel. Test in cold water. Drop in. Candy should form a stiff ball. When ready, add red food coloring and 1 small bag cinnamon hearts. Stir until melted. Dip washed apples with sticks in them. Cool on buttered wax paper.
Melt butter in dish. In separate bowl mix corn and flour with a fork. Add eggs. Add milk, sugar and salt. Pour in buttered casserole (deep dish). Bake at 450° for about 20 minutes. Check about 10 minutes after putting into oven; edges will begin to set. Fluff with a fork, loosening the edges. Continue cooking until set and slightly browned. May mix ahead of time, but cook just before serving.
Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Add cranberries and pecans. Turn into 6-cup buttered mold and cover. Place on oven rack in pan of water. Bring to a boil and cover pan. Reduce heat to simmer. Steam 1 1/2 to 2 hours. Let stand 10 minutes. Unmold and serve with Eggnog Dessert Sauce. May be kept in fridge or frozen.
Prepare baked pie shell or graham cracker crust. Cream sugar and butter until very light and fluffy (do not underbeat). Melt chocolate and blend. Blend in vanilla; beat until fluffy. Beat in eggs one at a time. Turn into pie shell and chill well before serving.
Boil margarine, butter and sugar for 2 minutes. Add nuts; pour over graham crackers, separated on cookie sheet with sides. Bake for 10 minutes at 350°. Remove from pan to wax paper immediately.
Wash, peel, and slice vegetables in thin slices or pieces. Heat oil in large skillet over medium to high heat. Add vegetables and cook till tender, stirring constantly. Remove vegetables to another container; add chicken to hot skillet. Cook, stirring constantly. When pink is gone from chicken, return vegetables to skillet. Stir water and cornstarch together, add remaining ingredients, stirring to make a smooth sauce. Make a well in chicken and vegetables. Pour in sauce. Stir Fry an additional 2-3 min. till sauce thickens. Serve over rice. 6 Servings.
Bring a large pot of water to a boil. Meanwhile, thinly slice the onion and put aside. In a large skillet, melt the butter in the oil over medium heat. Add the garlic and onion and saute until the onion is translucent and beginning to brown slightly. Add the flour and cook, stirring, until the flour is no longer visible. Add the broth, red pepper flakes, black pepper and salt. Reduce the heat to medium-low and simmer for 5 minutes.
Heat oven to 350°. Grease and flour a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients (except nuts). Drop by teaspoons onto batter. (Optional: run knife through batter.) Sprinkle with nuts. Bake until cake springs back when touched lightly or when wooden toothpick inserted in center comes out clean. Bake 15 to 20 minutes.
Open crescent rolls and press two triangles together at perforation to make 8 squares. Cut each square in half. Butter each square with margarine and sprinkle with cheese and seasoning. Place uncooked sausage link on each square. Roll sausage in dough. Slice into thirds. Seal edges of dough. Place sealed side down on cookie sheet. Can use toothpicks to hold together, if desired. Bake at 350° for 10 to 15 minutes. Watch carefully.
Season one side of chops. Brown chops with chili side down. Sprinkle side up with chili powder. Brown other side. Remove from pan. Add cream of mushroom soup and can of water, stirring until simmering. Add chops and cover. Simmer about 30 minutes, adding more water if chops stick to the pan.