HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the first 4 ingredients. Add the flour and mix well. Chill. Roll into strips 1/2-inch diameter. Tine with fork. Cut on slant about 1 to 1 1/2-inches long or form balls with 1/2 rounded teaspoonful dough. Flatten with thumb. Bake in a 300° oven for 20 minutes on ungreased cookie sheet. Roll logs in powdered sugar while warm or put dot of icing or a chocolate chip in indent make by thumb.
Preheat oven to 400°. Spray 9 x 13-inch pan. Layer pan with sliced bread, double deep. Place eggs in batter bowl and beat lightly. Add 1/4 cup sugar, milk and vanilla. Pour half liquid over bread. Peel, core and slice apples; place on top of bread. Pour remaining egg mixture over bread.
Preheat oven to 425 degrees. Place the chicken breasts on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick cooking spray. In a small bowl, combine the remaining ingredients; mix well. Spread the mixture evenly over the chicken breasts. Bake for 12 to 15 minutes, or until topping is golden and no pink remains in the chicken.
Melt margarine in oblong baking dish. Pour into mixture and bake until bubbly and brown in 325° oven, about 1 hour.
Put chicken (torn up) in bottom of pan. Pour gravy on top of chicken. Mix stuffing by directions on box; put on top of gravy. Cover with aluminum foil. Bake at 350° for 1 hour.
Boil chicken until done and cut into small pieces. Prepare rice according to package. Drain water chestnuts and green beans. Combine all ingredients in casserole dish. Mix well. Cook 45 minutes at 350°.
Mix together the Tang, vanilla pudding and 1 cup of the pineapple juice; if there isn't enough liquid to make a cup, use water or juice from fresh orange juice. Cook the pudding mixture until it becomes clear and slightly thickened. Add the pudding mixture to the fruit and let stand for 1 hour or overnight. Keep in refrigerator.
Place pieces of chicken in a skillet; add salt and pepper to taste. Pour barbecue sauce and 7-Up over chicken. Simmer on top of stove for at least one hour. Happy eating.
Saute meat and onion; add soup, water and sour cream. Cook noodles as directed; drain noodles and layer with meat mixture in a 13 x 9 x 2-inch dish. Top with grated cheese. Bake at 350° until cheese melts.
In microwave, melt chips and shortening until smooth. Remove from microwave; stir in raisins and nuts.
Brown meat; saute onion in large casserole dish. Drain. Sprinkle dry noodles over meat. Add dry seasonings, then pour tomatoes, sauce and very little water over noodles. Stir only slightly; meat, noodles and sauce should remain layered. Bring mixture to a boil. Reduce to low heat, cover and let simmer for 20 minutes, or until water is absorbed. Do not stir. Let sit for about 10 to 15 minutes before serving.
Grease and flour a 10-inch tube pan. Heat oven to 300°. Separate eggs while cold. Warm yolks and whites to room temperature. In large bowl, cream together butter and sugar. Add egg yolks, one at a time, beating after each addition. Sift flour 3 times. Mix baking soda into sour cream. Add flour and sour cream to butter mixture alternately. Add almond and vanilla extract. Beat egg whites until stiff. Fold into batter. Pour into pan and bake for 1 1/4 to 1 1/2 hours or until cake tester comes out clean.
Preheat oven to 350°. Prepare and bake cake mix according to package directions for two 9-inch layers. Remove from pans; cool thoroughly. In large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water, then dry pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour. Place 1 cake layer on plate; top with 1 1/2 cups mousse mixture. Place other layer on top; spread top with remaining mousse mixture or cover entire cake with mousse. Chill. Store covered in refrigerator.
Mix all ingredients in a large bowl. Pour into an oiled oblong dish. Pour 1/4 pound of butter over top of mixture. Bake at 425° or until brown.
Boil to 300°. Take off heat and divide in different dishes. Add color and flavors. Pour on cookie sheet covered with powdered sugar. Cut with scissors while still warm. (For 4 cups, use 1 gram of oil flavoring.)
Preheat oven to 500° (very hot). If frozen fish is used, thaw it enough to separate pieces. Dip fish into well-seasoned French dressing, then into bread crumbs. Arrange on an oiled baking pan or on an ovenproof platter. Pour any remaining French dressing over fish. Bake for 10-12 minutes or until the fish flakes easily when tested with a fork. Makes 4 servings, 4 oz. each.
Sift or mix together all dry ingredients. Place in oblong ungreased baking pan (9 x 13-inch). Make 3 vertical groves. Mix Crisco, vinegar and vanilla; pour in groves. Pour water over everything and mix. Bake at 350° for 30 to 35 minutes or until cake is done.
Combine all but cherries. Use enough red food coloring to tint pink. Cut cherries in half or chop. Fold cherries into mixture. Spread into lightly oiled Pyrex dish (13 1/2 x 8 3/4 x 1 3/4-inch). Freeze until firm. Cut into chunks with sharp knife. Serve on lettuce or in sherbet dish or eat like a popsicle.
Prepare jello according to package directions. Add drained pineapple (reserve juice). Sprinkle with 1/2 cup nuts. Chill until congealed. Mix Cool Whip and cream cheese. Spread on congealed jello. Chill. Add enough water to pineapple juice to make 1 cup. Combine lemon juice, sugar, flour and eggs. Add to pineapple juice and cook over medium heat until thick. Chill. When mixture is cool, spread over cream cheese mixture. Sprinkle nuts on top. Yields 10 to 15 servings.
Soften cream cheese and stir. Then add 3 packages of ham, onions, Worcestershire sauce and Accent. Form into ball and roll in remaining ham or put all ham into the mixture. Serve without being in ball form.
Combine sugar and cocoa in a large bowl. Add butter and milk. Microwave on High for 4 minutes; stir at half time. Add vanilla, then add oats and peanut butter. Stir. Pour into a buttered dish until firm.
Make a batter of flour, sugar, salt, baking powder and milk. Melt margarine in an 8 or 9-inch square or round pan. Pour batter over melted butter. Do not stir. Over top of batter, pour fruit. Sprinkle with desired spice. Bake for one hour at 350°.
Mix ingredients together and let stand for about 1/2 hour before serving. Serve with raw vegetables.
Save 1/4 cup cheese to sprinkle on top. Cook spaghetti until tender; drain. Mix other ingredients; cook in greased casserole dish at 350° for 45 minutes.
Dissolve yeast in warm water and sugar. In a saucepan, melt butter, add milk until warm, add beaten eggs. In a large bowl, put flour and salt, make a well and dump in yeast and milk mixture. Stir well, knead and return to a greased bowl to raise. Place in oven preheated to 120° (turned off) for a half hour to rise. Return dough to counter, divide into 4 pieces and braid, one end will be larger than the other, brush with an egg yolk. Return to oven again at 120° for 10 minutes, then turn up to 425° and bake 30 to 40 minutes.
Dissolve jello in boiling water. Add the juice plus enough water to equal 2 cups. Add remaining ingredients and pour into 1 large mold or 12 individual molds. Refrigerate until set. Yield: 10 to 12 servings.
Heat the oven to 350°. Brown the ground beef; drain. Add the catsup, salt, milk and bread crumbs. Spoon this mixture into the pie shell. Bake for 30 minutes. Mix the Worcestershire sauce and cheese. Spread this over the meat mixture. Return the pie to the oven until the cheese melts.
Cook chicken until tender and easily removed from bone. Chop chicken and vegetables. Combine all ingredients, except noodles, and pour into large baking dish. Bake, covered, for 35 to 40 minutes. Uncover and sprinkle noodles over top. Return to oven for about 15 minutes, leaving cover off.
Core and dice tomatoes. Peel and halve cucumber lengthwise. Scoop out seeds using a spoon and slice. Mix sesame oil, soy sauce, red pepper and sugar. Add cucumber, tomatoes and onions; toss gently. Sprinkle with sesame seed. Serves 3 to 4.
Drain pineapple, reserving 1/4 cup juice. Set aside. In medium bowl combine sugar and flour. Add the oleo and 1 cup of cheese and mix well. Stir in pineapple. Pour into 1 1/2-quart baking dish. Sprinkle crushed crackers on top and drizzle with reserved juice. Bake uncovered at 350° for 30 to 35 minutes or until bubbly around edges. Remove and sprinkle with remaining cheese.
Mix crumbs and melt butter. Press into bottom of a 9 x 13-inch pan. Beat powdered sugar, vanilla and butter together for 10 minutes. Add eggs, continue to beat. Spread over crumbs layer. Peel bananas and cut in half lengthwise. Place over creamed layer. Drain pineapple; spoon over bananas. Cover with cool whip. Sprinkle pecans and add cherries. Chill for 2 hours.
Mix Cool Whip, milk and lemon juice with mixer. Fold in berries and nuts. Fill pie crusts and chill.
Cut off tough ends of asparagus and discard. Boil remainder in salted water until done (about 20 minutes). Pour contents in blender. Add butter and cream; blend for 2 minutes. No flour is needed, as blending thickens soup. Reheat and serve. Sprinkle top with black pepper.
Grind coffee in a small nut grinder as finely as possible. Sprinkle about half of coffee over ice cream. Scoop up ice cream one scoop at a time. Try to mix without over handling ice cream. As you finish one layer of ice cream, sprinkle coffee over the top until all coffee and ice cream are in the serving dishes. Garnish with whipped cream and sprinkle with coffee and cherries. Serve at once. Serves 4.
Rinse peas and drain. Combine all ingredients in soup kettle, cover and simmer 2 hours or until peas are tender. Remove ham bone from soup, cut off meat and return meat to soup. Mash peas slightly, if desired. Makes 8 servings.
Chop onion and crush Ritz crackers fine. Chop mushroom stems; save caps. Mix all ingredients together. Stuff mushroom caps; place under broiler for 5 to 8 minutes.
Cheese and topping should be at room temperature. Mix together. Serve with sliced fruit. Apples are very good with this dip.
Dice potatoes, onion and celery fine and place in large pan. Cover with chicken broth. Bring to a boil. Turn down heat; cook until vegetables are tender. Remove from heat; mash vegetables slightly. Melt butter; add flour and blend well. Add milk and bring to boil. Cook until slightly thickened. Place vegetables back on heat; add thickened milk. Blend well; add cheese. Cook until slightly thickened. If too thick, add more milk. Simmer 10 minutes.
Unroll crescent rolls and place in greased pizza pan. Mix cooked sausage and hash browns and place on top of dough. Sprinkle with cheese. Mix eggs with milk and pour over meat mixture. Bake at 375° for 20 to 25 minutes. Yield: 8 slices.
Rub hens with oil. Combine oil, salt, pepper, poultry seasoning and cayenne; stir well. Coat hens with seasoning mixture and refrigerate 3 to 4 hours. Place hens in 2 (13 x 9-inch) baking pans. Sprinkle hens with lemon juice, Worcestershire sauce, parsley flakes and celery. Place 1 green pepper ring and 1 slice onion on each hen; secure with a toothpick. Pour enough wine into pans to cover bottom.
Wash broccoli. Look over carefully. Trim stalks. Remove all large coarse leaves. Cut stalks and flowerets into large pieces. Heat oil in a large skillet. Add garlic, onion and chili powder. Stir and heat until onion is soft. Remove garlic and discard. Add broccoli, water and salt. Cover skillet. Cook 12 to 15 minutes or until just tender. Serve immediately. Makes 4 servings.
In pie crust, layer vanilla ice cream, thin layer of orange sherbet and another layer of vanilla ice cream. Put whipped cream on edge. Top with pineapple when served.
Preheat oven to 400°. In large mixing bowl, mix flour, sugar, lemon peel, baking powder, soda and salt. Make a "well" in the center. In a medium container, whisk together yogurt, butter, egg and lemon juice. Add this mixture to the "well" and stir until just blended. Batter will be lumpy. Spoon into muffin cups, filling 3/4 full. Bake until tester comes out clean, about 20 minutes. Meanwhile, prepare glaze.
Roll out your biscuit dough to 1/2 inch thick. Layer it in a baking dish with butter and sugar. When dish is about half full, finish by pouring the milk and vanilla over it. Bake at 400° until brown. Remember this will rise, don't fill your pan to full.
Mix lemon juice, wine, water, margarine, chicken base, pepper and garlic in a 2-quart saucepan and heat. Add cornstarch. Put aside. Cut up chicken cutlets into 2 ounce pieces. Dip chicken pieces in flour. Turn in beaten eggs. Heat corn oil in pan. Cook chicken approximately 3 minutes on each side until light brown. Drain oil and add sauce you put aside. Simmer for approximately 5 minutes. Makes 2 servings.
Clean and wash beans.	Cover beans with water and soak overnight.	Drain.	Place beans, pork, salt and enough water to cover ingredients	in a 12-inch Dutch oven. Cook with lid on. Place 8 coals on top and 8 coals on the bottom for 1 1/2 hours. Add water if needed. Add corn. Stir and cook for 1/2 hour more. Replenish coals as needed.
Saute onion in butter; put in bottom of casserole (do not stir into other ingredients). Mix chicken, soups, water chestnuts, mushrooms, tortillas and onion; spread half of this mixture into casserole dish over butter and onion. Spread half of shredded cheese over it; add rest of mixture and spread remaining cheese on top. Bake at 350° for 45 minutes to 1 hour.
Put bones, water and salt in a large saucepan. Bring to a boil; skim water. Add bay leaf, cloves, sprigs of parsley and chopped onion. Simmer 2 to 2 1/2 hours until meat is done. Take out the meat and cut into small pieces when cool. Strain the stock; add barley. When barley is half done or tender, add carrots, celery, turnip and diced onions. Cook until the vegetables are tender. Add meat; skim off fat. Simmer a few minutes more. Add chopped parsley.
Empty crackers into large container and sprinkle with all dry ingredients and toss. Pour corn oil on crackers and toss frequently for 12 hours before use.
Preheat oven to 375°. In a small bowl combine flour, soda and salt. Set aside. In a large bowl combine shortening, sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake 8 to 10 minutes.
Cut cream cheese and margarine into baking mix. Stir in milk. Turn dough onto cloth covered surface well dusted with baking mix; gently roll in baking mix to coat. Knead lightly 8 to 10 times. Roll into rectangle, 12 x 8-inches; place on lightly greased cookie sheet. Spread Cream Cheese Filling down center of rectangle. Make cuts, 2 1/2-inches long at 1-inch intervals on 12-inch sides of rectangle. Fold strips ove filling, overlapping. Mix sugar and cinnamon; sprinkle over top. Cover and refrigerate up to 24 hours.
Mix together flour, sugar and pecans. Melt margarine and pour over flour mixture. Press into 13 x 9-inch pan. Press as flat as you can on bottom and sides of pan. Bake until light brown in preheated oven at 350°.
Mix all ingredients together until firm. Put into cupcake cups or whatever. Freeze for at least 3 hours before serving.
Melt margarine and pour over crushed crackers; set aside. Thaw broccoli in microwave. Mix soup and cheese in saucepan over medium heat. Put broccoli in baking dish. Pour cheese mixture over broccoli. Top with buttered cracker crumbs. Bake at 350° for 20 minutes.
Place chicken in casserole dish. Add eggs. Mix broth and soup. Pour over chicken. Melt margarine. Add flour and milk and mix. Pour over chicken. Bake at 375° until crust is brown. Batter will form crust.
Melt butter; add flour or cornstarch and stir until smooth. Add broth; mix well. Blend in half of the cheese and all other ingredients except bread crumbs. Spread half of the bread crumbs in bottom of pan. Put chicken mixture in pan next and sprinkle top with paprika and celery salt. Spread the remaining cheese on top and top with remaining bread crumbs. Bake 30 minutes at 350° in a 9 x 13-inch pan or until bubbly. Serve on hot rice.
Put Cool Whip in bowl. Sprinkle with pudding mix. Add pineapple, including juice, marshmallows and nuts. Mix well and refrigerate overnight.
Combine soup and water. Add 1 cup noodles, drained tuna, cooked celery and cooked onion. Place in a dish and sprinkle remaining noodles over top. Bake at 375° for 15 minutes.
Combine all of the above into an electric percolator, or in a large saucepan, and simmer 10 minutes.
Blend and cook cabbage, vinegar, oil and sugar until done. Add Ro-Tel and cook an additional 5 minutes.
In a large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling before serving. Refrigerate leftovers.
Mix ingredients. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
In a large saucepan, melt margarine to coat pan and saute chopped onions. Add milk and chopped pieces of cheese and warm to melt on medium heat. Add precooked (slightly) broccoli and cauliflower. Add celery, zucchini and garlic salt. Warm until done and vegetables are desired texture.
Mix all together. Place in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Add Cheese Nips to cover top. Cook another 15 minutes.
Cook rice according to package directions; drain. Place in bowl. Drain oysters, reserving liquid. Chop oysters and add to rice. Fry sausage until brown. Break into small pieces. Drain off fat. Mix with rice and oysters. Melt butter in skillet and stir-fry carrots, celery and onion. Cook for 10 minutes on low heat. Stir in mushrooms and oyster liquid. Cook 10 to 15 minutes. Add to rice mixture. Stir in cornbread stuffing, nuts, eggs and salt and pepper to taste.
Boil 6 cups of water with 4 cups of sugar. Let cool. Mix all other ingredients with boiled sugar water and freeze. Pour ginger ale over to serve.
Brown chops in a large skillet. On top of each pork chop, place 1 tablespoon brown sugar and 1 tablespoon vinegar. Add spaghetti and tomatoes. Cover and simmer until spaghetti is done. Very good.
Mix milk and pudding with mixer; add Crystal Lite and then Cool Whip. Pour into 2 graham cracker pie crusts or 2 regular pie crusts already browned.
Let cream cheese stand at room temperature for 1 hour. In a bowl, mix cream cheese and all other ingredients together; mix well. If dip is too thick, add a little clam juice until smooth. Chill for 1/2 hour.
Cook tomatoes until tender. Add salt and sugar. Mix flour, milk and sour cream. Whisk it.
Combine cornstarch and pineapple juice until dissolved well. Bring water, vinegar and sugar to a boil. Add first ingredients into hot liquid and cook until it is thick as desired. Yield: 4 servings.
Chill and drain before serving. Can be made 1 or 2 days ahead.
In a saucepan with a cover, boil the carrots slowly in the stock, sugar, pepper and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning and add the splash of cognac. Reheat just before serving; gently toss the grapes in with the carrots, rolling them delicately in the pan to coat them with syrup. Turn into a hot vegetable dish and sprinkle with parsley. Serve immediately. Serves 6 to 8.
Beat egg whites and salt until stiff. Add Marshmallow Creme. Continue to beat until stiff peaks form. Spread on pie and brown.
Mix above ingredients and bake in 350° oven until golden brown in a 13 x 9-inch pan.
Wash squash, brushing skins. Slice and cook until tender. Drain very well, rinsing water out of squash. Blend squash, cream cheese, first amount of butter and salt. Place in buttered pan. Top with cracker crumbs and top with remaining butter. Bake 30 minutes uncovered at 350°. Serves 7.
Place water, yams and all other ingredients in a pan. Cover and bring to a boil. Lower fire and simmer until done and liquid thickens. Pour yams in casserole dish. Place in oven, uncovered, and cook for 1 hour at 350°.
Combine sugar and cocoa in a bowl; mix well. Add butter and eggs; beat well. Stir in milk and beat all ingredients until well blended. Pour into pie shell and bake at 350° for 35 to 40 minutes or until set.
Crust - mix flour, oleo, and pecans and press into pie pan. Bake at 350 degrees for 30 minutes. Cool Completely. Mix, cream cheese, sugar, and mix well. Fold in cool whip. Spread on crust. Mix chocolate pudding, vanilla pudding and milk. Spread on top of cream cheese mixture. Top with remaining cool whip.
Remove chicken from bones and cut into bite size pieces. Put chicken in casserole. Combine soups and sour cream; pour over chicken.
Heat oven to 350 degrees. Mix flour, sugar, 2 Tbsp. cocoa, baking powder and salt in ungreased 2 quart pan (9 x 9 inch pan). In a small bowl mix milk, butter and vanilla; add to flour mixture and stir with fork until mixed and smooth. Stir in nuts and spread the dough evenly in the pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter; DO NOT STIR.
Bake cake as directed in a 13 x 9-inch pan. Cut into 1-inch squares when cool. Mix pudding with milk. Chop up the Heath bars in a blender. Night before serving, layer cake, pudding, Cool Whip and Heath bars; repeat. You should be able to make three layers. Use a Tupperware cake server upside down or a punch bowl to layer it in. This recipe can be cut in half. A yellow cake mix and vanilla pudding or other variations may be used instead.
Combine the first 4 ingredients; put in crust. Cover with crust. Bake at 325° for 1 hour. Take from oven; cut hole the size of a quarter. Pour in mixture of remaining ingredients and all of top which you cut out. Bake another 5 minutes or until brown.
Sift flour, baking powder, salt, cinnamon and nutmeg into a bowl. Add shortening, brown sugar, eggs and half of the milk. Beat until smooth. Add rest of milk, raisins and oats. Drop by spoon onto cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 3 to 4 dozen.
*Leftover coffee can be used to substitute the instant coffee and water, as long as there is 4 cups liquid.
Cut green peppers in half. Remove seeds and wash peppers. Lightly mix ground beef, rice, onion, salt, pepper and 1/2 can Hunt's tomato sauce. Fill pepper halves, arrange in baking dish. Pour remaining tomato sauce over peppers. Cover tightly and bake at 350° for 1 hour or until peppers are tender. Makes 4 to 6 servings.
Beat eggs. Add milk and vanilla. Add liquid ingredients to dry ingredients; beat until smooth. Heat and lightly butter a skillet. Drop batter into 3-inch circles. Brown on both sides. Serve with butter, syrup, applesauce or fruit of choice. Serves 3 to 4.
Slice tomatoes 1/4-inch thick. Let set in salad dressing about 5 minutes. Roll in flour and fry until brown (Fry Baby works great). No need for salt if salad dressing is used. Slightly turned tomatoes are wonderful cooked this way.
Melt sugar and butter. Boil 3 minutes. Layer saltine crackers on foil-lined cookie sheet. Pour sugar mixture over crackers and bake at 400° for 5 minutes. Sprinkle chocolate chips over hot crackers and spread with spatula. Press chopped nuts into chocolate. Cool in fridge and break into pieces.
In a paper bag, put seasoning, cheese, parsley and crumbs. Coat chicken by shaking. Oil a roasting pan and pour in the water. Arrange chicken pieces. Sprinkle chicken with oil and margarine. Bake at 350°, uncovered, for 30 minutes. Pour wine over chicken. Lower heat to 325° and cover pan with foil. Bake 15 minutes longer. Remove foil and bake at 350° 10 minutes longer.
Flake crab meat; mix softened cream cheese and mayonnaise. Add crab meat and blend. Put mixture in a 9 x 9-inch Pyrex dish. Sprinkle with paprika and dill seed. Bake at 350° for 30 minutes. Serve with crackers.
Mix oil and sugar. Break eggs, one at a time. Sift flour with salt and soda. Beat well. Bake at 350°. Test in 30 minutes.
Dip chicken breasts in milk, then in remaining ingredients. Bake at 350° for about 30 minutes.