HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except flour, until smooth. Add flour, one cup at a time, and mix well. Roll dough into balls. Place on ungreased cookie sheet and press with the bottom of a glass that has been dipped in sugar. Bake at 350 degrees for 8 to 10 minutes for soft cookies or 10 to 12 minutes for crispier cookies.
Mix all ingredients together. Pour into pie shells. Sprinkle with paprika. Bake at 350°, uncovered, approximately 1 hour or until middle doesn't wiggle.
Cook spinach and drain well. Combine all ingredients and refrigerate until firm. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 20 minutes.
Combine all ingredients except for grated Cheddar cheese. Pour into deep, greased baking pan. Sprinkle cheese on top of enchilada mixture. Bake in preheated oven at 350° until bubbly and cheese is melted.
Heat oven to 350°. Mix all ingredients together except rolls. Separate rolls into squares. Place 2 tablespoons of mixture on a square; bring up all 4 corners to center and twist. Dot with butter and dip in crushed cheese croutons. Bake for about 25 minutes.
Toast pecans using margarine. Break and let cool. In a boiler, mix sugar, Karo and water. Boil until syrup forms a ball when dropped in water that feels like chewing gum. While syrup is boiling, beat egg whites until stiff. Add vanilla and pecans. Beat until mixture is stiff enough to hold up when dropped. Drop on waxed paper. When hard, store in tin.
Melt butter over low heat. In a bowl, stir butter and brown sugar until well combined. Stir in the egg. Beat in the flour, 1/4 c. at a time. Stir in the baking powder, salt, vanilla and walnuts, and mix well. Spread batter evenly in greased 8-inch square pan. Bake at 325 degrees for 30 minutes, or until top is dry and tester comes out clean.
Saute onion in butter, salt lightly. Add mushrooms, 1 teaspoon dill weed, 1/2 cup stock, tamari and paprika. Cover and simmer 15 minutes. Melt remaining butter in large saucepan, whisk in flour and cook for a few minutes. Add milk, stir frequently over low heat for 10 minutes or until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10 to 15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream and extra dill (if desired). Serve garnished with parsley.
Mix all. Cover and refrigerate. Use within 1 week. Serve with tacos, enchiladas, burritos and tortilla chips.
Drain juice off pineapple and orange sections. Add strawberries (drained) and peach pie filling. Mix well. Blend in bananas and grapes. Chill in refrigerator at least 2 hours before serving. Keeps well for several days.
Slice onions and peel cucumbers. Place in an airtight bowl. Mix vinegar, oil, water, salt, pepper and garlic powder. Pour over cucumbers and onions and shake to cover all. Seal and refrigerate until crisp.
Mix 1 cup flour with cherries, nuts, glazed fruit and raisins. Set aside. Mix 2 cups flour, salt, baking powder and sugar. Add oil, pineapple and eggs. Add the fruit mixture. Bake for 2 1/2 to 3 hours at 275° in 2 loaf pans.
Spread butter on bread. Put butter side down on cookie sheet. Top with slice of cheese. Put hot dog diagonally across cheese and fold opposite ends together. Fasten with toothpick. Bake at 375° until bottoms are browned, about 10 minutes. Remove from cookie sheet with pancake turner.
Cook sugar, margarine and milk; hard boil for 5 minutes. Take off heat. Add nuts, vanilla, chocolate chips, chocolate bars and marshmallow cream; stir. Put in buttered pans, one square and one 9 x 13-inch.
Cook noodles as directed. Saute onion and celery in 2 tablespoons butter.
Beat eggs with sugar. Add oil and carrots. Sift together the flour, cinnamon, salt, baking soda and baking powder. Add to the liquid. Stir in nuts and vanilla. Bake at 350° for about 1 hour.
Pick over dried beans and discard any ones that look bad, usually none. Cover beans with water; bring to a boil. Turn off. Cover and soak for about 2 hours. Pour off all liquid. Add 3 quarts of water and ham bone. Simmer for about 2 hours until beans are almost tender (al dente). Add other ingredients and simmer 2 more hours or longer, until the vegetables and beans are tender.
Pour can of Coca-Cola over a country ham. Bake until done. Gives a great flavor.
Mix all ingredients well. Pour into well greased baking dish. Bake at 400° until inserted knife comes out clean.
Slice cabbage. Cover with water, salted to taste, and steam until tender. Drain.
Cream the butter, sugar and vanilla. Mix in flour and nuts. Drop by teaspoon on ungreased sheet. Bake at 350° for 10 to 15 minutes. Cool on paper towels dusted with powdered sugar. When cool, sprinkle powdered sugar on top.
Mix all together, except chips and nuts, in 11 x 15-inch pan. Spread chocolate chips and butterscotch chips and pack in batter. Nuts can also be added, if desired. Bake at 350° for 20 minutes. Do not overbake!
Mix juices with sugar in top of double boiler. When hot, add egg yolks, slightly beaten and blended with cornstarch. Cook 15 to 20 minutes; stir in butter after removing from stove. Dressing may be served plain or folded into whipped cream for fruit salad topping.
Put Stove Top stuffing in a large casserole dish. Saute onion in margarine. Add 2 cups of chicken broth and stir in seasoning packet from stuffing mix. Pour over stuffing. Place layer of chicken on top of stuffing and spread cream of chicken soup over chicken. Top with cheese slices or grated cheese. Bake in a 325° oven until cheese is melted and bubbly.
Cut steak in serving size pieces. Sprinkle pepper and garlic to taste. Roll in flour and brown on both sides. Put steak in casserole dish. Make thin (light brown) gravy. Pour over steak. Mix cream of mushroom soup with 1 1/2 cans water. Add to steak and gravy; stir. Cover and bake at 350° for 45 minutes to 1 hour. Serve with rice, rolls, green peas and salad.
Add to a pail of hot water to wash off walls. Your walls won't need to be rinsed and will shine.
Mix all ingredients together and heat. Makes enough hot beef for 35 to 40 sandwiches.
Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.
Heat oven to 375°. Grease 9 x 1 1/2-inch pan. Cook and drain sausages. Mix Bisquick and water until soft. Press dough in bottom of pan and up 1-inch on the sides. Arrange sausage (spoke fashion) on top of dough. Sprinkle cheese on top of sausages. Pour eggs over top of cheese with milk, oregano and pepper. Bake 25 minutes until golden brown.
Spread berries in an 8 x 8-inch microwave dish. Sprinkle with lemon juice. Mix rest of ingredients. Sprinkle over berries. Microwave on Full power (High), uncovered, 7 to 10 minutes or until berries are bubbly. Let stand 10 minutes. Serve warm with ice cream.
Lower Fat/Sugar Free Version: Use sugar-free pudding. Use light cream cheese and one 12 ounce can skim milk (evaporated). Omit cloves.
Dice up cream cheese and Monterey Jack cheese. Put diced cheese and mayonnaise in pot and heat on low until creamy. Cut tomato in quarters and hollow out. (Dice up only the shell). Thaw out spinach or broccoli. Fold your tomato and spinach/broccoli into the cheese mixture. Serve warm with chips. Also good on potatoes.
Cut eggplant into crosswise slices 1/3-inch thick. Peel and place slices on foil-lined broiler pan. Brush with melted butter; sprinkle with salt and pepper. Broil until golden brown; turn, brush with butter and season. Broil until golden brown. Top pieces with Mozzarella cheese and brown until cheese bubbles. Makes 4 to 6 servings.
Cook chicken in broth. Remove chicken and shred. Cook vegetables and rice in broth until tender.	Add shredded chicken. Simmer 15 to 20 minutes. Serve over tortilla chips. Sprinkle cheese on top.
Melt chocolate chips; add noodles and nuts. Drop by teaspoon onto waxed paper. Let cool and serve.
Mix the first 4 ingredients in a double boiler. Cook until mixture thickens. Pour over bananas, layered with vanilla wafers in a casserole dish. Make meringue from egg whites. Top and brown.
Mix oil, sugar, vinegar & soy sauce in large bowl. Add remaining ingredients; toss to coat.
Mix all ingredients. Roll in wax paper. Chill 24 hours. Bake 4 to 5 hours at 225°.
Cream first 5 ingredients together until light. Add flour and oats. Spread into jelly roll pan. Bake at 350° for 20 to 25 minutes. Immediately upon removing from oven, sprinkle with chocolate chips. Spread over top when melted. Sprinkle with chopped nuts (optional).
Brown ground beef, onions and green pepper. Add remainder of ingredients in a large kettle and simmer for 1 hour.
Cook shells; drain and cool. Saute onion in olive oil until tender, 5 to 10 minutes. Add thawed spinach and cook until water dissolves. In a bowl, combine cottage cheese, egg, Feta cheese, dill and some Mozzarella cheese. Add spinach mixture and mix all together. Stuff shells. Pour jar of spaghetti sauce over; cover with Mozzarella. Bake for 40 minutes at 350°.
Spread dressing or mayonnaise onto insides of pita bread halves. Fill with lettuce, turkey, tomatoes, Singles and cucumbers.
Place breasts between 2 pieces of Saran Wrap and pound very thin. Cut 8 long strips from 1/4 pound butter. Put a small amount of chopped parsley and green onion tops onto chicken breast along with the strip of butter. Fold in sides and roll, pressing ends together. Roll in flour and dip in egg plus 2 tablespoons milk. Roll in seasoned bread crumbs. Chill overnight for several hours. Deep fry 12 minutes or until brown. Serve hot.
Dissolve Jell-O, sugar, water and salt. After chopping cranberries, celery, pecans and apple, add lemon juice. Mix together and add Jell-O mixture to this. Pour into a long casserole dish and congeal. Yields 10 to 15 servings.
Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients, oatmeal, Rice Krispies, coconut and nuts. Roll into 1-inch balls and place on ungreased cookie sheets. Bake 12 to 15 minutes at 350°.
Brown ground beef and onions in iron skillet. In separate pan, combine soups and tomatoes; bring to a boil. Place Doritos in baking dish. Top with ground beef, then top with soup mixture. Then top with grated cheese. Put in oven; heat just until warm.
Thaw frozen strawberries and add to slightly thawed sherbet. Add ginger ale slowly.
Place meat in roasting pan; place apples around meat. Pour drained sauerkraut over and around meat. Sprinkle brown sugar on top and sprinkle onions over and around. Put pats of butter on and around. Add the 2 bay leaves. Put the can of onion soup over and around and sprinkle the caraway over all. Preheat oven to 350°. Bake 1 to 1 1/4 hours or until meat is no longer pink. Turn oven off while putting rest of dinner out, then remove from oven. Remove bay leaf. Slice and serve.
Makes a stiff dough. Make into balls and mash with a fork. Bake until lightly brown at 350°.
Whip sugar, cream and eggs, then add dry ingredients. For marble effect remove 1/2 cup batter and add 1 tablespoon cocoa, 1 teaspoon sugar and moisten with 1 tablespoon water with 1/2 teaspoon soda. Swirl through cake. This makes a nice 9 x 12-inch flat pan cake. Bake at 350° for 25 minutes or until toothpick comes out clean. Cool and ice with chocolate icing.
Cream the butter until fluffy. Sift in the flour and sugar. Stir in the vanilla and ice water and last of all, the chopped pecans. Make 2 rolls; wrap in buttered foil and freeze for 2 hours. Slice off thin slices of dough. Shape in an oval roll, like a cocoon and bake in a slow oven at 250° until lightly browned. After they cool, roll in confectioners sugar and store in airtight container.
Peel and core apples. Slice and place in steamer. Combine all ingredients and sprinkle over apples. Cook on high for 12-14 minutes in microwave.
Layer potatoes in 12 x 9-inch pan. Combine remaining ingredients and pour over potatoes. Sprinkle with corn flake crumbs. Bake 45 to 60 minutes at 350°. Serves 12.
Place eggplant in colander; sprinkle with 1/2 teaspoon salt and top with heavy plate. Allow to drain for 30 minutes. Pat dry with a paper towel.
Cook in salted water until barely tender the carrots. Drain. Combine sugar, cider and tomato soup. Stir and pour over cooked carrots. Refrigerate overnight. Serve. Delicious!
Take pork chops and season with salt and pepper; dip lightly in flour. Place in skillet using shortening or Crisco and fry until golden brown. Drain on paper towels and set aside. Then layer potatoes in long Pyrex dish; put diced onion next on top of potatoes. To this layer, add cooked pork chops. Pour mushroom soup over potatoes and meat, then add milk over all ingredients. Cover with aluminum foil and bake in a 325° oven for approximately 45 minutes. (If the potatoes are crunchy and not cooked good, cook longer until potatoes are soft.) Serve with green salad, French bread and iced tea. Delicious!
Mix together and form into patties. Roll in bread crumbs. Fry in deep fat.
Mix together flour, oleo and nuts. Spread and pat in 9 x 13-inch pan. Bake at 350° for 20 minutes. Get cool. Combine powdered sugar and cream cheese and 1 cup Cool Whip. Spread over cooled crust. Mix pudding with 3 cups milk. Let set, then spread over cheese layer. Spread rest of Cool Whip over pudding. Sprinkle few nuts on top. Refrigerate.
Slice loaf diagonally almost all the way through, about 1/2 to 1 inch apart. Turn loaf. Slice diagonally again (end up with diamond pattern). Stuff loaf with pieces of Swiss cheese.
Soften butter or oleo; add sugar a little at a time. Beat until well blended. Add eggs one at a time and beat. Add flour a little at a time and mix well; add vanilla. Stir in blueberries; dough will be stiff. Pat it in a greased 9 x 13-inch pan. Bake about 30 minutes at 350°.
Partially bake pie shell for 12 minute at 425°. Boil broccoli for 4 to 5 minutes in salted water. Chop fine in food processor (if using defrosted, drained spinach, just chop a little with knife to break up). Saute fresh mushrooms in butter until just tender, drain. Mix together broccoli (or spinach), mushrooms, minced onions and all spices. Line bottom of partially baked pie crust with zucchini slices. Spread broccoli mixture evenly on top of zucchini. Lightly beat eggs in bowl; add milk or light cream and grated cheese. Pour over broccoli mixture. Bake pie about 35 to 40 minutes in 350° preheated oven. Cool slightly before cutting. Enjoy!
Add jello and marshmallows to boiling water to melt. Put in pineapple and bananas and refrigerate until set.
Combine chicken, celery, green pepper or red (and or) pimento and seasonings. Chill thoroughly. Mix well with salad dressing and drained pineapple. Turn into salad bowl on lettuce leaves. Garnish with egg, slices or quarters and add some green or black olives and small pieces of pimiento for color.
Sift flour, sugar, baking powder and salt into a medium bowl. Add eggs, butter and milk; beat until smooth and creamy; set aside. If using an electric skillet, preheat to 350°. Preheat lightly oiled griddle or skillet over medium heat until a few drops of water dance on the surface. For each pancake, pour 1/4 cup batter onto hot griddle and cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is a rich, golden brown. Serve at once with butter and syrup.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Add remaining ingredients, mixing well. Bake in greased tube pan at 300° for one hour and 20 minutes.
Combine all ingredients in a large pan. Cover with water (enough water to cover all ingredients). Cook on stove top for approximately 2 hours. For crisp cabbage, put in cabbage about 1 1/2 hours after other ingredients have cooked. Cook on medium heat.
Fix macaroni according to directions. Add the 2 tablespoons of milk, then add the slice of cheese. Stir until melted.
Use any flavor or color of gelatin in a 6-quart container. Combine sugar, gelatin and boiling water. Stir until gelatin and sugar are dissolved. Add pineapple juice. Mix well and pour into plastic containers and freeze for 24 hours.
Pop popcorn and salt to taste; set aside. In a large saucepan, melt butter over low heat. Add chocolate chips, marshmallows and water. Stir constantly over low heat until melted and smooth. Stir in popcorn until it is chocolate coated. Spread out on a cookie sheet to cool. Serve in bowls. Makes about 4 servings.
Combine beans, onions and jalapeno pepper; toss gently. In small bowl, combine remaining ingredients. Mix well. Pour over beans. Mix gently until dressing is evenly distributed. Chill.
Mix all of the ingredients together and pour into unbaked pie shell. Bake until a knife in the center comes out clean at 350°, about 45 minutes.
Combine all except chicken. Brush over chicken. Saute in nonstick skillet until lightly browned and thoroughly cooked.
Place in casserole dish in order. Bake for two hours at 350°. Cover casserole for the second hour.
Combine all ingredients in order given. Mix well. Pour into muffin tins. Bake at 350° for 20 to 25 minutes. May be made ahead and frozen. Makes 18 muffins.
Cut green peppers in half. Lay stuffed peppers (meat side down) in baking dish. Mix 1/2 cup water and 1 can tomato soup with salt and pepper. Pour over peppers. Cover peppers with waxed paper and microwave about 20 minutes. Baste at least twice.
Make brownies following directions on box and cool completely. Prick holes in brownies and pour liqueur over them. Prepare mousse and crush bars. Break up brownies and layer ingredients in a trifle bowl. Chill at least 2 hours.
Pour boiling water over cucumbers. Let set 4 or 5 hours. Drain. Pack in jars. Mix all ingredients. Boil 5 minutes. Pour over cucumbers in jars. Process in boiling water 5 minutes.
Add boiling water to Jell-O and stir until dissolved. Add berries and mix gently. Chill until slightly congealed. Add pineapple and juice and nuts. Mix. Pour 1/2 Jell-O mix into lightly oiled 9 x 9 x 2-inch pan or fancy mold. Chill slightly. Fold sour cream into remaining mixture. Pour carefully into mold and chill until set. Serve on crisp lettuce. Makes 12 servings.
Combine cooking wine, olive oil, salt, pepper, thyme and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Ad to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 Tbsp. butter with olive oil in heavy skillet. Brown meat quickly on all sides. Remove meat to a two-quart basking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.
Cut corn from cob. Mix all ingredients in a bowl and season. Add onion to fat and saute in frying pan. Add corn and cook about 20 minutes, stirring constantly.
Combine sugar, white vinegar, pickling salt and celery seed in a saucepan and bring to a boil until syrupy. Let cool. Mix the cucumber, onion and green pepper in a glass or plastic bowl. Pour the syrup over all. Cover and refrigerate. Stir once a day for 5 days. Put into smaller containers and freeze.
Dissolve sugar in the beer and add it to the biscuit mix. Mix the dough as you would with any biscuits and bake them as you normally would any biscuit mix. If making from scratch, just add the beer instead of the liquid called for in the recipe. Be sure to add the amount of sugar as listed.
Put all ingredients in a blender for 5 minutes at high speed. Pour into a greased 10-inch pie plate. Bake 30 to 40 minutes at 350°.
Boil macaroni according to directions; drain and set aside until cool. Simmer ground beef until brown. Add onion and garlic. Stir occasionally. Add macaroni, water, kidney beans and chili powder. Cover and let simmer for 15 minutes, stirring occasionally. Remove top and spread cheese evenly on top. Replace top until cheese melts and remove from heat. Can serve 4 to 6 adults.
In a large bowl, measure and mix together dry ingredients; set aside. Grate zucchini; measure and set aside. In a medium bowl, mix together slightly beaten eggs, salad oil, honey, vanilla and zucchini. Add to dry ingredients, stirring only enough to moisten. Do not beat. Add nuts. Pour into 2 well-greased, lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Push batter into corners. Heat oven to 325°. Bake 1 hour until bread tests done in center. Cool on rack 10 minutes. Remove from pans. Complete cooling on rack. Makes 2 loaves.
Cook frozen spinach according to directions. Drain well. Mix with dry soup mix. Add sour cream and mix. Put in casserole dish; sprinkle with bread crumbs and dot with butter. Heat in moderate oven for about 30 minutes.
Drain tomatoes (reserve 1/2 cup liquid). Cut up tomatoes. In skillet, brown the pork chops (pour off the fat). Add soup, reserved liquid, onions, mustard and pepper. Cover and cook over low heat for 30 minutes or until done. Stir occasionally. Add tomatoes and pickles and heat through. Combine rice and parsley. Serve pork chops over rice.
Gently wash and clean berries. Set aside a few large berries for garnish. In blender combine the rest of the strawberries, yogurt and lemon juice. Blend to make a puree. Refrigerate until very well chilled.
Beat cream cheese and sour cream until smooth. Add Hidden Valley and a small amount of Good Seasons (to taste). Blend thoroughly and refrigerate for at least 2 to 3 hours. Great with chips and vegies!
Preheat oven to 325°. In a big bowl, mix the margarine and sugar. Beat until smooth. Add the eggs, beating until smooth. Add the 7-Up and extract. Beat until one color. Bake in pan for 80 minutes.
Mix all except cheese well. Pour into pan and layer with cheese, then add other half of batter. Bake approximately 45 minutes at 350°.
Brown meat and drain. Add onions and cook until tender. Add chiles, tomatoes and seasonings. Mix well. Simmer 5 minutes.
Brown meat, onion, bell pepper and garlic. Add salt, tomato sauce and tomatoes. Add chili powder and pepper. Simmer about 1 hour. Add beans; cook 30 more minutes. Add water, if needed. Serves 8. Chili can be frozen.
Mix all ingredients in a saucepan. Boil 1 minute. Remove from heat and cool.
Bring all ingredients to boil over medium heat except chicken, then add chicken and cover tightly for 20 minutes. Remove cover. Cook for another 20 minutes or until sauce thickens. Turn chicken occasionally during the last 20 minutes of cooking.
Preheat oven. Dissolve yeast in warm water. Add honey and salt. Add flour; knead. Roll pieces on wax paper to form letters. Brush with beaten egg. Sprinkle with salt. Bake 10 minutes at 425°.
Cream butter and sugar until fluffy. Add eggs, 1 at a time, while beating, then add flour, salt and soda; beat well. Fold in sour cream. Bake at 325° for 1 hour.