HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients (except powdered sugar) with mixer. Roll a spoonful of dough in powdered sugar. Place on cookie sheet. Bake at 350° in preheated oven for 7 to 8 minutes. May be made with any flavor cake mix.
Break spaghetti into thirds. Boil and rinse in cold water. Mix salad dressing and 1/2 jar of Salad Supreme Seasoning; add spaghetti and diced vegetables. Mix and chill.
Place ham in baking dish. Stud with cloves. Combine sugar, bread crumbs and mustard in a small bowl. Spread mixture on top of ham and press firmly. Cover with waxed paper. Microwave 10 minutes on High. Rotate dish 1/2 turn. Microwave 25 minutes on Roast. Let stand 10 minutes, covered, with aluminum foil.
Cook squash and onions. Drain. Pour into buttered casserole dish. Cover with layer of French fried onions, layer of cheese and can of mushroom soup (not diluted). Bake 30 minutes at 350°.
Preheat oven to 350°. In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; beat until smooth. Add flour; stir until a soft dough forms. Stir in peanut butter chips and potato chips. Drop batter by tablespoonfuls 1-inch apart onto a greased baking sheet. Bake 10 to 12 minutes or until edges are light brown. Transfer to a wire rack to cool completely. Store in an airtight container. Yield: about 8 dozen cookies.
Defrost hens completely; rub pan with margarine in plastic bag. Shake the hen halves in Shake 'n Bake; put hens skin side up in pan. Put salt, paprika and garlic powder on top, then cut 2 lumps of butter on each half. Bake in 375° oven for 1 hour. Good with spiced rice.
Spread 1/2 teaspoon of butter over the bottom of an individual casserole. Place 1/4 cup of mashed potatoes in casserole. Cover with one-half the amount of milk. Sprinkle with pepper and salt as desired. Mix the grated cheese, chopped and minced onion and walnut mixture to the remaining milk. Pour over the mashed potatoes in the casserole. Spread the mixture evenly. Cover with the remaining potatoes and bake in a moderate oven until lightly browned. Serve at once.
Beat eggs with salt; add milk and cook until of custard consistency. Pour cold water in a bowl and sprinkle gelatin on top of water. Add to hot custard and stir until dissolved. Cook brown sugar and butter together for 2 moments and add to hot custard. Cool and when mixture begins to thicken, fold in whipped cream. Chill until firm.
Drain and flake salmon into a bowl. Fold in eggs, milk, salt and pepper. Melt butter in skillet over low heat. Slowly pour salmon mixture into skillet. Continue stirring until eggs are done, but not dry. Add paprika.
Shred cabbage coarsely; place in saucepan with stock and salt. Saute onion in butter until limp. Add to cabbage; cover and cook slowly until cabbage is tender. Add sour cream. Blend in flour, white pepper, nutmeg and sugar. Heat. Serve with pork sausages, allowing 3 per serving. Makes 6 servings.
Mix eggs, sugar, corn syrup, salt and vanilla. Add butter and pecans. Bake at 350° for 40 to 50 minutes. Makes 2 (9-inch) pies.
In saucepan, melt butter. Saute onions and celery until tender. Add cooked potatoes, milk and corn. Heat to serving temperature. Add cheese until melted. Salt and pepper to taste. Sprinkle a little parsley. Tastes better next day when flavors blend. Serves 7.
Using mixer on lowest setting, combine flour, eggs, milk and applesauce. Once all the ingredients are moist, increase speed of mixer. Add cinnamon and mix thoroughly. Add blueberries last and hand-stir only, to ensure berries are intact. Spray frying surface with Pam and cook slowly to ensure centers are well cooked. Topping is your choice. They're good as is.
Core, rinse and drain lettuce well. Chop into bite sized pieces in a large bowl. Add tomatoes, onions, olives, avocado, ground meat, kidney beans and grated cheese. Mix dressing and taco sauce together and toss with salad. Just before serving add corn chips, toss and serve. Serves 6.
Let cheeses soften to room temperature. Mix all ingredients well until blended. Cover bowl with plastic wrap and refrigerate until firm. Form into 1 large or 2 small balls. Roll in chopped walnuts.
Preheat oven to 250°. Put popcorn in a large 4-inch deep buttered baking pan (like a roaster). Keep popcorn warm in oven. Combine sugar, syrup, water, butter and salt in saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250° on candy thermometer, stirring frequently. Remove from heat and immediately stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. (Make sure hands are well buttered; popcorn will be very hot and very sticky.) Makes approximately 8 large or 12 to 14 small.
Mix the butter, sugar, milk, cocoa and Nestle Quik together and boil for 1 minute. Remove from heat. Add and dissolve 1/2 cup peanut butter, then add oatmeal and mix. Drop by teaspoonfuls on wax paper and let cool.
Heat sugar, water and cinnamon to boiling; reduce heat, cover and simmer 15 minutes. Cover and refrigerate at least 2 hours or until chilled.
In a small saucepan, combine butter, lemon juice, water, soy sauce, paprika, honey, cayenne pepper, mustard, garlic and salt. Heat until butter melts, stirring well. Place chicken in a shallow dish and pour mixture over chicken. Marinate about 1 hour. Grill the chicken over medium-hot coals for about 15 minutes per side. Brush frequently with the marinade.
Prepare cake according to package directions. Make 2 (8-inch) layers. Split both layers horizontally after they cool. Blend together sugar, sour cream and coconut. Chill. Spread all (but 1 cup) between the four layers. Blend the remaining cup of mixture with the whip cream. Spread on top and side of cake. Seal in airtight container. Keep refrigerated for three days before serving. Keep in airtight container and refrigerated after cutting.
Saute onion and celery in 1/2 cup butter until tender. Combine well with bread cubes, cornbread, eggs and oysters. Add enough broth to moisten dressing. Spoon in a greased 9-inch square baking dish and dot with 2 tablespoons butter. Bake at 350° for 30 to 40 minutes. Serves 8.
Drain pineapple. Melt butter in 9-inch square pan. Remove from heat and stir in brown sugar. Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over. Bake at 350° for 40 to 50 minutes until done. Loosen edges, cover with serving plate, turn over and lift off pan.
For Chocolate Flavored Fudge, add 1 large package chocolate chips to first part of mixture.
Preheat oven to 350°. Pour Egg Beaters and water into bowl; mix. In another bowl, put Kellogg's Corn Flakes crumbs. Slice zucchini. Dip slices in egg, then in crumbs. Put on ungreased cookie sheet. Bake for 1/2 hour. Layer 1/2 of the zucchini, sauce and cheese in casserole dish. Layer remaining ingredients. Bake in oven for 30 minutes.
Mix all ingredients well! Pour in pie crust. Bake at 350° for 1 hour.
Place peppers and onion in microwave-safe 2-quart casserole dish. Stir to combine and cover tightly with plastic wrap, venting edge. Microwave on High 6 to 8 minutes or until peppers and onion are tender. Mix in corn and cumin. Re-cover and microwave on High 4 to 6 minutes more until heated through. Drain. Season with salt and pepper, and serve.
In a glass 2 cup measure, beat egg slightly and add other ingredients. Mix well. Microwave, uncovered, 2 minutes or until thickened, stirring every 30 seconds.
Combine dry ingredients. Melt butter. Dip chicken into butter until coated, one piece at a time, then dip chicken into dry mixture. Roll chicken into balls. Place in buttered baking dish. Cover. Bake at 350° for 1 1/4 hours.
Combine first 6 ingredients in saucepan. Bring to a boil approximately 1 minute. Cool and strain. Shred cabbage and onion. Pour sauce over cabbage and onion. Chill. This will keep in refrigerator for 3 to 4 days.
Pour 1/2 cup melted margarine into a 9 x 12-inch baking dish. Add 1/2 package of frozen hash browns. Mix soup, sour cream, milk and green onions in a separate bowl. Pour 1/2 of mixture over hash browns. Sprinkle 1 cup grated cheese on top. Add remainder of mixture and hash browns on top. Sprinkle remaining cheese on top, then cover with crushed corn flakes. Drizzle 2 tablespoons melted margarine on top. Bake for 45 minutes.
Place cauliflower and a small amount of water in a saucepan. Cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers, and salt. Transfer to a greased 2 qt. baking dish. Sprinkle with Parmesan Cheese and Paprika. Bake uncovered at 325 degrees for 30 - 35 minutes or until heated through. Yield 6 - 8 servings.
In a large saucepan, brown ground beef; drain. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella cheese. Set aside. Combine beef and spaghetti sauce. Spoon 1/3 of the meat sauce into a 13 x 9 x 2 inch baking pan. Place half of the uncooked noodles over sauce. Top with 1/3 of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350° for 1 hour. Uncover, sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Serves 8.
Put cherry pie filling in lightly greased cake pan (I spray with Pam). Sprinkle cake mix over filling. Dot generously with butter or margarine. Sprinkle with pecans. Bake 1 hour at 350°.
In a saucepan, bring 3 cups water to a boil. Meanwhile, combine cold water, corn meal and 1 teaspoon salt. Pour into boiling water, stirring constantly. Cook until thickened, then cover and continue cooking 10 to 12 minutes. Stir occasionally. Start heating oven to 350°. Butter a 10-inch juice-saver pie plate. In large skillet, saute onion in butter until tender and golden. Add ground meat. Brown beef, stirring constantly with fork.
Dissolve jello in boiling water. Add cold water and set aside. Bake cake according to directions. Cool cake 20 to 25 minutes. Use a fork and poke holes in cake 1/2-inch apart. Pour jello in holes. Top with Cool Whip and refrigerate.
Mix Jell-O, sugar and salt with 4 cups of boiling water. Cool in refrigerator about 20 minutes, then add marshmallows. Stir. Add bananas and crushed pineapple. Return to refrigerator while making topping, so that mixture will be completely cool before adding topping.
Cook Minute rice according to package directions. Fry bacon in skillet, remove and drain on paper towels. Saute chopped vegetables in bacon drippings until tender-crisp. Crumble bacon and return to skillet with vegetables. Add cooked rice, stir and sprinkle with soy sauce to season. Make well in mixture and scramble egg in well. Mix well and serve.
Combine vinegar and dry ingredients. Mix well. Gradually beat in oil. Pour into bottle. Shake well. Makes about 1 cup dressing.
Mix coconut and pecans; place in greased 9 x 13-inch pan. Prepare cake mix as directed on the box. Pour into pan over pecans and coconut. Heat and stir margarine and cream cheese until warm and creamy. Add sugar; mix well. Spoon on top of cake mix. Bake at 350° for 35 to 40 minutes. Flip each serving over as you serve. Very good.
Rinse chicken, pat dry. Coat chicken with flour. Set aside. In large skillet, cook bacon until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon. Set aside. In same skillet, brown chicken on both sides about 10 minutes. Place chicken in 8 x 8 x 2-inch baking dish. Bake, uncovered, in 350° oven for 30 minutes. Meanwhile, combine honey, mustard, salt and curry powder. Drizzle honey mixture over chicken. Bake, uncovered, 15 minutes more. Top chicken with crumbled bacon. Serves 8.
Mix together cottage cheese, pineapple and dry Jell-O. Add Cool Whip and mix well. Refrigerate.
Preheat oven to 350°. Have pie crust ready. Melt margarine. Add sugar and salt. Add flour and milk. Add beaten eggs, Karo syrup and vanilla. Stir well. Add pecans. Pour into pie crust and bake 30 to 40 minutes or until set in middle.
Fry bacon crisp; drain and crumble. Place both corns, bacon crumbs, green peppers and pimentos over medium heat until it starts to simmer. Add sugar, pepper and salt. Stir frequently. Reduce heat. After it starts to simmer, continue to cook 15 to 20 minutes.
Cream sugar and shortening, then add eggs and mix. Add all the rest and stir together. Pour in a greased loaf pan. Bake at 350° for 40 to 50 minutes. Check for doneness.
Knead well. Use any size cookie press and bake on greased tins at 275° for 30 or 40 minutes. DO NOT BROWN.
Flatten pork slightly with palm of hand. Sprinkle with salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat. Add pork and cook until brown, about 3 minutes per side. Transfer to plate. Add shallots to same skillet and saute for 2 minutes. Add vermouth and boil until reduced to glaze, about 5 minutes. Add chicken broth, peppercorns and minced thyme and boil until reduced to 3/4 cup, about 10 minutes. Whisk in mustard, then cream. Season with salt and pepper. Return pork and collected juices on plate to skillet. Simmer until pork is cooked and sauce thickens slightly, about 3 minutes. Divide among plates. Sprinkle with fresh thyme leaves and serve.
Take 1 quart sifted corn meal and a tea cup of cracklins. Rub the batter in the meal as fine as you can. Add salt and make up with warm water into a stiff dough. Make into pones. Bake and eat hot.
Pour 2 cups boiling water over dried beef while preparing other ingredients.	Blot beef with paper towels and chop into small pieces. Mix all ingredients and form into a ball. Chill. Best when served with Wheat Thins.
Mix spinach and celery with eggs, milk and Feta cheese. Put in pie crust. Slice tomatoes; cut in half and place on uncooked quiche. Bake at 425° for 45 minutes.
Cook rice in a large pot of boiling water for 5 minutes. Drain well. Melt butter in saucepan. Add onions; cook, stirring, until tender. Mix cheese and cream. Add rice, parsley, salt and pepper. Place in a greased buttered casserole dish. Sprinkle with paprika. Bake one hour at 325°.
Mix ingredients by hand. Bake at 350° in a large jelly roll pan for approximately 25 to 30 minutes. Cool.
In a bowl, stir together the flour, sugar, baking powder, salt and baking soda. Make a well in the center of this flour mixture. Add the egg, orange juice and butter; stir just until dry ingredients are moistened. Stir in cranberries and walnuts. Pour batter into a greased and floured 5 x 9-inch loaf pan. Bake at 350° until bread is golden brown on top and a wooden pick inserted in center comes out clean (about 45 minutes). Turn out onto rack; let cool completely. Enjoy!! Yields 1 loaf.
Mix all ingredients except cheese. Pour 1/4 batter into a well-greased 8 x 10-inch pan. Sprinkle cheese over top and then add remaining batter. Bake at 375° until golden brown.
Dip turkey strips into egg batter and roll in flour. Fry in	an electric fryer on approximately 200° to 225° in cooking oil. Salt and pepper. Cover and cook slowly turning only	one time while cooking. Make sure that a fork is easily inserted into the turkey to make sure it is done.
Combine cucumbers, tomatoes, bottled salad dressing and Schilling Salad Supreme to cooked spaghetti. Mix. Refrigerate until chilled.
Saute onions. Dice potatoes. Cover potatoes and onion with water. Season with salt and pepper. Cook until mushy. Add soup, milk and cheese. Mix and heat on low until cheese is melted.
Boil first 3 ingredients to hard ball stage. Add fat, soda and salt. Remove from fire; stir until soda is blended and pour into greased tins. When cool, pull between ungreased fingertips until candy is white in color and stiff. Cut in 1-inch pieces. Wrap in oil paper.
Drain pineapple well. Beat cream cheese until fluffy. Gradually beat in sugar until smooth. Blend in vanilla. Beat in egg. Sift together flour, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream. Stir in pineapple and nuts. Turn into greased 9-inch or two (7-inch) loaf pans. Bake at 350° for 45 minutes for small pan, 70 minutes for larger pans. Cool on rack 10 minutes. Remove from pans. Cool overnight before slicing.
Mix jello with cottage cheese; add pineapple, marshmallows and Cool Whip.
Place beet juice in saucepan. Add vinegar, honey and cornstarch; bring to a boil. Add beets; simmer for 5 minutes. Contains no fat. One-half cup contains 45 calories.
Mix the sugar with yeast in a small bowl. When it reaches the consistency of sour cream, add 2-3 Tbsp. of warm milk, a little flour, mix well and cover with a cloth, leave it until it rises. Take a larger bowl and place the warm milk, salt and dough (after it rises). Add flour and knead, adding a little oil as you knead. Knead until bubbly. Cover with towel and leave in warm place to rise up. After dough has doubled in size, place in greased baking pan, shape dough into a log. Allow dough to rise again after handling it. Preheat oven to 250F while dough rises. Bake at 250F until the dough starts to rise in pan, after it rises increase heat to 350F and bake to a light golden brown on top.
In a heavy saucepan, melt chocolate over low heat. Stir in milk and vanilla; cook and stir until smooth. Making 1 S'more at a time, spread 1 tablespoon of the chocolate mixture on two whole graham crackers. Place 5 to 6 marshmallows on one cracker; gently press the other cracker on top. Repeat with remaining chocolate, crackers and marshmallows. Wrap with plastic wrap; store at room temperature.
Beat eggs. Combine remaining ingredients and bake in greased pan for 25 to 30 minutes at 350°.
Combine 1/4 cup flour, 1 teaspoon salt, dry mustard and 1/4 teaspoon pepper. Spread half of mixture over one side of steak. Pound in with side of saucer or mallet. Repeat other side of steak.
Mix together well. Cover and let stand in refrigerator overnight. Serve in chilled sherbets or desserts. Serves 6 to 8.
Cut carrots in 1/2-inch slices. Place in 1 1/2-quart casserole with margarine and brown sugar. Cover and cook in microwave oven 10 minutes. (Stir after 5 minutes.)
Mix well the pretzels, oleo and 1/3 cup sugar. Put in 3-quart Pyrex long pan greased with butter. Bake at 400° for 10 minutes. Cream together cream cheese and 1/2 cup sugar. Add Cool Whip. Spread over cooled crust. Dissolve strawberry jello in hot pineapple juice. Add sliced frozen strawberries and drained crushed pineapple and bananas. Pour over creamed mixture. Refrigerate.
Mix jello with boiling water. Add pie filling and crushed pineapple. Let set in a 9 x 13-inch pan . Mix the rest of ingredients together and put on top of jello part. Refrigerate.
Mix together until smooth. Serve with sliced apples, bananas, strawberries or any fruit.
Cook all ingredients together. Add 1 teaspoon soda after the mixture reaches 290°. Stir well and pour on greased foil in a thin layer.
Brown ground beef and onion; drain. Add rest of ingredients; mix together and use 1/2 for first layer. Use an extra large Pyrex dish.
Wash, peel and chop first 4 ingredients. Place into crock-pot. Add rest of ingredients and mix well. Cook on crock-pot on high for 5 to 6 hours. Feeds 6.
Mix flour, sugar and salt. Set aside. Boil together oleo, cocoa, water and shortening in a saucepan. Pour cocoa mixture over dry ingredients and beat well. Add buttermilk, eggs, soda and vanilla. Thoroughly mix. Grease and flour an 11 x 16-inch cookie sheet. Bake 20 minutes at 400°.
Cut boiled eggs lengthwise. Put yolks in small bowl. Mix all ingredients except mayonnaise. Stir in enough mayonnaise to moisten well. Fill eggs; sprinkle with paprika.
Press biscuits flat on cookie sheet. Top biscuits with cheese and pizza sauce. Bake at 425° until biscuits are done.
Toss first 6 ingredients together. Combine salad dressing, orange juice and poppy seed and shake well. Chill. When ready to serve salad, pour dressing over all and toss.
Heat oven to 350°. Line bottom of casserole with sliced potatoes. In saucepan, heat soup and water until smooth; add cheese and stir until melted. Add sausage pieces, green peppers and pimento. Pour over potatoes. Cover and bake for 55 minutes or until potatoes are done.
Combine all ingredients in a large saucepan over medium heat, and stir until thick.
Cream together shortening and sugar. Beat in the eggs. Add flour, cream of tartar, soda and salt. Chill dough. Roll into small balls. Roll each in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Bake 8 to 10 minutes at 350°.
In a saucepan of boiling water, cook turnips for 2 minutes; drain. Cover with water and cook for 20 minutes or until tender; drain. Mash them in another container.
Combine all except cheese. Mix thoroughly. Divide in thirds. Put 1/3 in bottom, then layer of cheese, layer of ground beef, etc., in a 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Pour fat out of pan halfway through recipe.
Cream the shortening, sugar and eggs. Make paste of food coloring and cocoa. Combine salt with vanilla and add to buttermilk. Add alternately with flour to creamed mixture. Mix soda with vinegar and fold into batter mixture. Use 3 pans, wax paper lined. Bake at 350° for 20 minutes or less.
Combine crumbs, butter, peanut butter and sugar; work until smooth. Press into buttered pan, 9 1/2 x 13-inches. Melt chocolate chips over hot water, spread over mixture and cool. Cut in squares.
Quarter and core cabbage. Slice into thin slivers. Place in large bowl. Cover with ice water. Refrigerate one hour. Drain well. Add beet, onion, carrots, sugar and salt to drained cabbage. Toss. Combine mayonnaise, sour cream, lemon juice and pepper in small bowl. Stir well. Pour over cabbage mixture. Toss to coat vegetables. Cover. Refrigerate several hours. Makes 10 to 12 servings.
Melt butter and brown sugar in cast-iron skillet. Arrange pineapple and cherries on top. Mix eggs and sugar together; add flour and remaining ingredients. Beat egg whites until stiff. Fold into batter. Pour over brown sugar mix. Bake at 350° for 50 minutes or less until done.
Mix ingredients in order given. Place in 2 (9-inch) pie plates and bake at 425° for 15 minutes. Lower temperature and finish baking at 375°. Do not overbake.
Slice bread. Melt margarine in a small saucepan, then add garlic, cheese and pepper. Spread on both sides of bread and then put loaf back together and wrap tightly in foil. Bake in 350° oven for 15 to 20 minutes, turning once so that margarine will soak through.
Cook first 4 ingredients until full rolling boil. Add 1/2 stick margarine and 10 large marshmallows. Continue to stir on heat until marshmallows melt. Remove from heat and beat until it thickens. Add vanilla and pecans. Drop on wax paper.
Preheat oven to 300°. Mix oil, sugar and egg whites; mix well. Sift flour, baking powder, soda and salt. Add to oil mixture, alternating with the buttermilk. Add banana, nuts and vanilla, beating after each addition. Pour into 2 (9-inch) pans sprayed with nonstick spray. Bake for 1 hour.
Beat eggs until very light. Beat in sugar, salt and vanilla. Melt margarine in hot milk and beat into mixture. Sift together flour and baking powder and beat into mixture very quickly. Pour immediately into prepared 9 x 13-inch sheet pan. Bake for 30 to 35 minutes at 350°, or until top springs back when lightly touched or comes away from sides of pan. Cool. Serve in squares topped with sliced strawberries.
Mix well. Place in loaf pan. Cover with strips of bacon. Pour over; add tomato sauce. Bake 1 to 1 1/2 hours or until done.
Cook pasta according to box instructions. Shell and devein shrimp. Wash scallops. In a 10 x 16-inch glass casserole, put layer of pasta, layer of seafood sauce and cheese. Repeat one more time. Bake in a 400° oven until cheese is melted and lightly browned, about 30 to 45 minutes. Let cool about 20 minutes before cutting into sections and serving.
Sift together first 5 ingredients. Add oil. Beat in eggs, one at a time. Add carrots, nuts and vanilla. Bake in 3 round pans at 350° until cake is done. Ice cake with cream cheese icing.
Cook macaroni according to package directions. Do not overcook. Drain and add other ingredients. Bring to a boil, then serve hot.
Cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Mix well.