HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Combine shortening and sugar; cream well. Add eggs, milk and vanilla. Blend in dry ingredients; mix well. Add pecans, dates and cherries. Shape into balls, roll each ball of dough in corn flakes. Place on greased baking sheet. Top each	cookie	with 1/3 candied cherry. Bake in moderate 350° oven 10 to 12 minutes.
Put in large quart Tupperware bowl. Set in warm water until lid pops off. Take out and knead. Make loaves or rolls; let rise. Bake at 350° for 25 to 30 minutes.
Spray lightly 9 x 13-inch pan. Lay chicken on bottom of pan. Lay Swiss cheese slices over chicken. Pour 2 cans of soup over chicken. Lay croutons on top. Melt butter and pour over top. Bake at 300° for 1 1/2 hours. (Bake slow.)
Fry hamburger and onions. Mix in refried beans and sour cream. Lay taco chips on bottom of dish. Pour meat mixture over chips. Sprinkle cheese on top and melt under broiler. Add salad fixings on top and garnish with hot sauce and cheese.
Brown hamburger, onion and celery together. Add tomatoes, green beans and seasonings. Add macaroni and cook slowly.
Heat oven to 400°. Butter well two 9 inch cake pans. Put eggs into bowl and beat until light yellow in color. Add remaining ingredients and beat until smooth. Pour into prepared pans and bake for 20 minutes, then reduce heat to 350° and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter. Syrup, jelly, honey or fruit flavored butters may also be served.
Cook corn bread mix according to package direction. Let cool. Crumble the cornbread and set aside. Combine veggies and toss. Mix pickle juice and mayonnaise together. Mix all ingredients together and chill at least two hours before serving. Serves 10.
In bowl, mix marshmallow cream with cream; stir in half the raisins and almonds. Place 1/2 cup of mixture in a small bowl. Freeze both bowls.
Mix flour, salt, soda, baking powder, sugar and oil together as for biscuits. Add dry yeast dissolved in warm water. Then add buttermilk. Roll out desired amount. Cut as for biscuits. Bake in oven for 10 minutes at 450° on a cookie sheet.
Heat applesauce to boiling point. Add lime gelatin and stir until dissolved. Stir in ginger ale and orange rind. Pour into 1 quart mold. Chill until firm. Unmold on salad greens.
Brown meats together and drain thoroughly. Turn off heat; add all other ingredients, stir to melt cheese. Refrigerate for later use or use immediately for appetizers. Spread on slices of bread and place on cookie sheets. Broil on low 10 minutes or less on top rack. Serve immediately, while hot.
Cook macaroni as package directs. In skillet brown meat with onion, salt, pepper and green pepper. Cook until all vegetables are tender. Then, on medium heat, stir into meat mixture the catsup, steak sauce and tomatoes. Cook 3 minutes on medium heat. Drain macaroni and add to meat mixture. Mix well. Pour into 2-quart casserole dish. Spread cream of mushroom soup on top. Bake at 350° for 30 minutes. Remove; add cheese on top. Put back in oven for 1 minute longer. Serves 6 people.
Cream butter, sugars and pudding. Add eggs and vanilla. Mix. Add flour and baking soda. Fold in chips and nuts. Bake at 375° for 10 minutes.
Preheat oven to 350°. Brown ground meat, onion and bell pepper. Drain. Add tomatoes and corn. Mix cornbread mix. Put half of cornbread mix in greased casserole dish. Put meat mixture in on top of cornbread mix. Add cheese and rest of cornbread mix. Bake for 30 minutes or until cornbread is done.
Beat together first five ingredients. Add pecans. Pour into a 9-inch unbaked pie shell. Bake at 350° for 50 minutes or until knife comes out clean.
Combine ingredients in a saucepan; bring to a boil and boil for 5 minutes.
In a medium container, combine instant tea, lemonade drink mix, orange drink mix, cinnamon, cloves and cinnamon candies. Mix well; store mixture in an airtight container.
In a small bowl combine chicken, soy sauce and vegetable oil. Place broccoli and 1/2 cup chicken broth in wok. Cook with medium heat until stems are tender. Push up the side of wok. Increase heat to high. Add chicken mixture and garlic powder. Stir-fry until chicken turns white and is cooked. Combine cornstarch with remaining 1/2 of broth. Stir into wok and heat until thickened. Serve over bed of rice and sprinkle with chow mein noodles.
In large bowl, combine Eagle Brand milk and water. Add pudding mix; beat well. Chill for 5 minutes. Fold in Cool Whip. Layer in large bowl in this order: vanilla wafers, bananas, Cool Whip/pudding mixture. Repeat. Crumble wafers on last layer of pudding mixture. This is low-fat and delicious.
Drain pineapple. Spread pineapple in oleo coated casserole dish. Mix sugar and flour; sprinkle over pineapple. Spread cheese over flour-sugar mixture. Crush Ritz crackers over cheese. Cut oleo into small pieces; dot over Ritz crackers. Bake 30 minutes at 350°. Good with ham or venison.
Mix all ingredients except chicken. Dip each piece of chicken in sauce. Place skin side up in a single layer in a shallow baking pan. Pour in remaining sauce. Bake at 350 degrees for 1 hour.
Place the blueberries in a greased 8-inch square pan. In a bowl, combine the flour, sugar, milk, and butter until smooth. Pour over blueberries. Bake at 375° for 35-40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack. 6-8 servings.
Prepare pudding mix according to package directions, using skim milk. Divide half of pudding evenly among 6 (6-ounce) parfait or stemmed glasses. Spoon half of pie filling evenly over pudding in glasses. Top parfaits evenly with half of cookie crumbs. Repeat layers with remaining pudding, pie filling and cookie crumbs. Top each serving with 1 tablespoon whipped topping and garnish with fresh cherries, if desired. Makes 6 servings.
Mix butter and sugar. Add beaten eggs. Add syrup and mix together. Add pecans. Bake in unbaked 10-inch pie shell at 350° for 50 minutes.
Cook bacon until crisp. In bacon drippings, add onion and parsley and cook until tender. Transfer to a 3-quart casserole dish; add crumbled bacon and remaining ingredients, except cheese. Mix well. Sprinkle cheese on top and bake at 375° for 30 to 35 minutes. Can be served over cooked rice. Also, seasonings can be increased if you desire spicier food.
Whip cream with 1 teaspoon sugar. Mix the softened cream cheese with 1 cup sugar and vanilla. Fold in heavy cream.
Melt oleo and work into crumbs with sugar and vanilla wafers. Add orange juice. Make into small balls. You can do this different ways. I like best to put ground or chopped nuts inside balls and roll in coconut. Can freeze on cookie sheet, then put in plastic bags for freezer.
Mix cornstarch, Jell-O, sugar and water. Cook until thickened. Remove from heat and add about 3 caps of red food coloring. Let mixture cool before pouring into baked pie shell lined with fresh, sliced strawberries. Top with whipped cream or Cool Whip.
Melt the butter, peanut butter and chocolate chips. Pour over cereal and toss to coat evenly. Sprinkle powdered sugar all over, tossing to coat all sides. Let coating dry before storing in an airtight container.
Rub margarine into breadcrumbs. Add herbs, lemon rind, mushrooms and seasoning and bind with beaten egg.
Dissolve gelatin in hot water; add strawberries (do not have to be thawed). Stir, let set until jelly consistency. Fold in can milk (which has been whipped); also fold in cake which has been broken or cut in pieces. Put in 9 x 12-inch pan or torte pan; chill.
Dissolve gelatin, waters, sugar and salt. Set until firm. Add cranberries, nuts and celery. Mix together and refrigerate.
Bake at 350° about 30 minutes, just until top is crusty and casserole is hot all the way through.
Line a 9 x 13-inch pan with cheese. Beat eggs and mix with picante sauce. Pour over cheese and bake at 325° for 30 minutes. Cut in squares.
Melt lemon juice, margarine, poppy seed, dry mustard and chopped onion. Mix mushrooms and Swiss cheese. Cut bread part way through and stuff mushroom/cheese mixture between. Pour melted butter mixture between bread cuts. Wrap in foil. Bake at 350° for 30 to 40 minutes.
Heat oil in large skillet and saute garlic about one minute. Add peppers, basil, shrimp and tomatoes with juice. Cook until shrimp are done (about 3 minutes). Pour over cooked pasta and sprinkle generously with Parmesan cheese. Toss well and serve immediately.
Heat oil in a large pot and saute onions, green pepper, carrots, celery and garlic until onions are translucent. Add tomatoes, tomato juice and seasonings. Cook over medium heat for 15 minutes.
Cream oil, oleo, sugars, vanilla. Add eggs, mix well. Add dry ingredients mixed together. Then cereals, coconut, pecans and chips. Drop on ungreased cookie sheet and flatten. Bake 350 for 12 minutes. Cool for 1 minute on cookie sheet, transfer to rack to cool. Makes 12 dozen. Can be halved.
In a medium bowl, combine all ingredients except mayonnaise and lemon juice. Mix well. Mix together the mayonnaise and lemon juice and add to the other ingredients. Refrigerate for 30 minutes. Serves 4.
Mix all together; form into small balls. Place balls on ungreased cookie sheet and press down with a fork. Bake in a 350° oven for 10 minutes.
Brown beef and drain. Mix all ingredients together in large bowl. Mix grated Cheddar and American cheese into rest of ingredients. Pour all into casserole dish. Cook 1/2 bag medium egg noodles and drain. Mix in with rest. Bake at 400° for 1/2 hour.
Place pork chops in a deep dish baking pan. Top each one with an onion ring and bell pepper ring. Blend remaining ingredients until smooth. Pour over chops and bake in a 350° oven until pork chops are done through. Chops should be covered while cooking.
Beat eggs. Add other ingredients. Mix well. Pour into lightly greased 9 x 13-inch pan. Bake at 450° for 20 to 30 minutes. Delicious served warm.
Mash garlic with olive oil. Add to yogurt. Add remaining ingredients and chill.
Mix all ingredients and make it into a ball. Put in plastic wrap and chill overnight. Serve with crackers or vegetables.
In a bowl, cream together butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour, mixing to blend well. Add chocolate syrup, vanilla and chopped nuts. Pour into well-greased and floured 9-inch square pan. Bake at 350° for about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan. Cut into squares. Garnish with powdered sugar or pecan halves, if desired.
Heat oven to 350°. Beat together brown sugar, peanut butter and margarine until light and fluffy. Blend in water, egg and vanilla; add combined dry ingredients. Mix well. Shape dough into 1-inch balls. Place on ungreased cookie sheet; flatten to 1/4-inch thickness with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are golden brown. Makes 6 dozen.
Combine everything except carrots. Cook carrots and while still hot, add to sauce. Refrigerate 12 to 24 hours.
Boil water and sugar for 5 minutes. Dissolve yeast in water. Let cool. Add cool water to crushed fruit and chopped lemons. Stir every day for 7 days. Add raisins and let stand for 21 days. Do not stir for 21 days.
Stir-fry cabbage, Chinese vegetables, bean sprouts, carrots and green onion until crisp, not well done. Mix with meat chopped fine (or ground). Place small amount in egg roll center. Fold over, sealing sides with cornstarch paste. Seal loose ends. Deep fry.
Mix dry ingredients. Add pineapple, juice and eggs. Grease and flour long pan. Sprinkle brown sugar over batter. Bake at 350° for 40 minutes.
Flour meat and brown in a little hot fat. Add water, onion, seasonings and tomato juice. Cover and simmer for 2 hours. Add vegetables and cook until done, about 1/2 hour.
Heat oven to 400°. Peel and cut potatoes like French fries. Put margarine on flat cookie sheet. Place cookie sheet in oven for 3 minutes to melt margarine. Put potatoes on cookie sheet. Toss to coat with margarine. Bake approximately 1 hour, turning potatoes every 20 minutes. Serves 4.
Combine sugar, cinnamon and salt. Mix together egg white and water, then beat until frothy. Dip nuts in egg mixture, then cover with cinnamon mixture. Bake at 300° for 30 minutes, stirring occasionally.
Beat all ingredients together. Spray muffin tins with Pam. Pour into tins. Bake at 425° for 20 minutes. Makes 12. Serve with jam.
Preheat oven to 325°. Simmer blackberries, 1/2 stick butter and 1 cup sugar for 15 minutes on medium heat in saucepan. In bowl, add flour, Wesson oil and ice water. Then work into a bowl in middle of the flour and knead until all mixed together. Separate 1/2 the dough and roll out 1 portion of dough flat and cut in thin strips. Pour 1/2 blackberries in glass dish. Cover with 1/2 dough strips. Pour remaining blackberries over dough strips. Add remaining dough strips. Pour 1 cup sugar over dough strips. Slice remaining 1/2 stick butter and dot on dough strips. Cook 1 hour.
Dissolve yeast and 2 teaspoons sugar in 1/2 cup warm water; allow to stand 45 minutes.
Remove debris, wash and cook peas according to package directions. Save cooking water for soup liquid. Remove fat from pork chops. Render fat in olive oil. Remove pieces of fat. Add vegetables and saute until tender. Add vegetables, whole pork chops and remaining ingredients to beans. Add additional water or broth to desired consistency. Cook on low heat 1 1/2 to 2 hours or until tender and tasty. Can also be cooked for 8 to 10 hours in crock-pot on low temperature. Remove meat and cut into small pieces before serving. If you use less liquid, this can also be served as a side dish.
Measure broth in a large measuring cup. Whisk in ketchup, Worcestershire sauce, mustard and pepper. Set aside. Heat a large skillet over medium heat. Add steaks; cook for about 4 minutes on each side on medium. Remove steaks from skillet; cover and keep warm. Pour off fat from skillet. Thinly slice onions; add butter to skillet and melt over medium heat. Add onion; cook stirring continually, about 3 minutes. Cover, reduce heat to medium low; cook about 5 minutes longer. Stir broth mixture into skillet; cook until heated through, about 2 minutes. Pour over steaks. Serve immediately.
Peel and slice potatoes. Place a layer of potatoes in baking dish and top with some onion. Sift a little flour over this layer. Add 2 more layers. Don't put flour on top layer. Dot with butter or margarine. Add a bit of salt and pepper. Add water until you can see it on the side of the dish. Cover and bake about an hour at 350°. Uncover and bake it a little longer.
Preheat oven to 375°. In a large mixing bowl, beat Eagle Brand and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls; roll in sugar. Place 1 1/2 inches apart on ungreased baking sheets. Bake for 6 to 8 minutes or until lightly browned. (Do not overbake.) Press chocolate kiss in center of each ball immediately after baking.
Cook macaroni in salted water according to	package directions. Save a little of the cooking water when draining macaroni. Grate both cheeses. Put half of the grated cheese in drained macaroni; stir and let it melt.
Gently stir all ingredients together, then press and spread into a greased 9 x 13-inch pan. Dot with butter; sprinkle with paprika and bake at 350° for 30 minutes. Serves 6 to 8.
Place butter, milk and sugar in pot; bring to a boil. Boil for 5 minutes. Add to boiled mixture the peanut butter, Marshmallow Fluff, flour and walnuts; stir well. Pour into greased 8 x 8-inch pan. Let cool.
Brown meat and onion. Drain tomatoes. Keep juice. Add water to juice to make 2 1/2 cups. Add tomatoes, liquid, rice and taco mix to meat. Simmer about 25 minutes. Stir to keep from sticking occasionally. Before you serve, melt cheese on top and then lettuce on top. You can also crumble tacos and put on top.
Mix flour and salt in a mixing bowl. Cut in shortening with pastry blender until pieces are the size of a small pea. Gently and slowly mix in ice water. Form into a ball and divide. Flatten on floured surface. Roll from center to edge until 1/8-inch thick. Trim crust 1/2-inch beyond plate and flute. Vent and bake according to recipe. Yield: Two 8 or 9-inch pie crusts.
Fry tortillas in 1/2-inch hot fat. Place a fried tortilla on a plate. Sprinkle with grated cheese and chopped onion. Cover with chili sauce. Place another tortillas on top. Repeat with cheese and onion. Pour chili sauce over top. Three layers may be used if desired. A fried egg may be served on top. Bake in preheated gas oven at 350° until cheese melts and enchiladas are hot.
Bring to a boil margarine, cocoa and water. Mix sugar and flour. Pour boiling mixture over flour and sugar. Beat until smooth. Add eggs, buttermilk, soda and vanilla. Mix well (batter will be thin). Bake in 9 x 13-inch pan until middle is done.
Pour butter and milk over potatoes. Mash. Add salt and pepper. Mix with cream cheese. Bake covered for 45 minutes at 325°.
Brown ground beef; drain. Add fajita spices to taste. Heat beans. Preheat oven to 250°. Put flour tortillas in ovenproof bowl and fold edges upwards. Put small ball of foil in center of tortilla to hold it down, if necessary. Heat tortillas for 10 minutes or until crisp. Layer in tortillas in this order: meat, beans, lettuce, tomatoes, cheese and sour cream. Top with salad dressing of choice. Serves 4.
Sift together the flour, soda and salt. Mix the corn oil, eggs, sugar and vanilla. Add dry ingredients, then add the pecans and apples. Bake in a tube pan for 1 1/2 hours at 300°.
Bake cake in rectangular pan. While still hot, stick holes in cake and pour Eagle Brand milk over entire cake. Let cake cool and then spread Cool Whip on top. Sprinkle coconut over the top of Cool Whip. Refrigerate.
Line 13 x 9 x 2-inch pan with aluminum foil. Cover bottom of pan with 1/3 of the crumb mixture. Spread 1/2 of the ice cream over crumbs. Spread 1/2 of the jam over ice cream. Repeat layers, using next 1/3 of the crumbs and remaining ice cream and jam. Top with last 1/3 of crumbs. Freeze. Cut into squares. Garnish each serving with a fresh mint leaf. Makes 12 to 15 servings.
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Cook all ingredients except lemon juice in top of double boiler until it begins to thicken. Add lemon juice and cook a little longer. Cool before pouring into baked pie shell. Top with stiffly beaten egg whites and brown in 350° oven.
Bring vinegar, salt and sugar to a boil. Add tomatoes, onions and peppers. Heat thoroughly, but do not boil. Cook over medium heat until tomatoes can be pierced with a toothpick easily. Put in hot, clean jars and seal immediately.
Saute onion and bell pepper in butter until barely tender. Add mushrooms and saute until mushrooms just start to darken as they absorb the butter. Mix in salt and set aside. Combine Cheddar and Monterey Jack cheese. Place 4 tortillas on lightly buttered or oiled rectangular pancake griddle; let them warm through (you can tell by just touching them lightly with your finger), then turn each one over. Top the 4 tortillas with the filling mixture as follows: First, half of the cheese, vegetable mixture, bacon, pimientos and sliced ripe olives (optional), then the remaining cheese. Put another tortilla on top of each. Cook until bottom starts to brown and cheese starts to melt.
Place chicken in lightly greased 12 x 9-inch baking dish. Blend soup with stock. Pour over chicken. Combine flour, buttermilk and butter; mix well. Pour evenly over chicken mixture. Bake, uncovered, at 350° for 1 hour; or until crust rises to top and is golden brown.
Sift flour. Pour melted butter over grated cheese. Add flour, salt and pepper. Work it together using hands until it forms a good ball. Press through a cookie press on ungreased cookie sheets. Cut across in 3 in. strips before cooking. Bake 20 minutes at 325-350° until they stop sizzling. Do not brown, but bottoms should be golden.
Cook ground beef and bacon together until browned. Drain off excess fat; save a few tablespoons to put in mixture. Mix together ground beef and bacon with remaining ingredients. Bake at 350° for 1 hour.
Combine onion, celery, green pepper and butter in a 1 1/2-quart casserole. Microwave at 100% power for 3 1/2 to 4 minutes or until tender. Stir in flour and gradually add milk. Microwave at 100% for 4 to 4 1/2 minutes or until boiling and thickened, stirring twice. Add a little hot mixture to yolks and blend well. Return to casserole. Add seasonings. Stir in 1/2 of cheese and crabmeat. Cover with casserole lid. Microwave at 100% power for 5 to 6 minutes or until heated through, stirring twice. Sprinkle remaining cheese over top of casserole. Microwave at 100% power for 1 1/2 to 2 minutes or until cheese melts.
Melt margarine in 13 x 9-inch pan in oven. Sprinkle crumbs over margarine. Then pour Eagle Brand evenly over crumbs. Top with chips and press down firmly. Bake 25 to 30 minutes until brown. Cool and cut.
Combine all ingredients, except vinegar and jalapeno peppers, kneading thoroughly. Cover and allow to rise for 30 to 45 minutes. Knead in vinegar and chopped peppers. Allow to rise for another hour or so. Bake for 30 minutes or until done.
Heat the oil in a large frying pan. Add the onion and fry until golden. Add garlic and peppers. Add eggplant, zucchini and tomatoes. Fry vegetables gently, then cover and simmer for 30 minutes.
Wash and cut chicken into serving size pieces. Cover with water and bring to a boil. Add catsup, minced garlic and chopped onion. Cover and simmer for 45 minutes to 1 hour or until chicken is very tender and gravy is thick. Stir occasionally to prevent sticking. Serve over cooked rice, noodles or mashed potatoes.
Cream together butter, sugar and egg yolks. Add sour cream, flour and baking soda; mix well. Add vanilla and poppy seed. Beat egg whites stiff and fold into batter. Pour into greased and floured Bundt or angel food pan. Bake 45 to 50 minutes at 350°.
Rinse raisins; drain. Set aside. Mix sugar, flour and salt in top of double boiler. Set over simmering water. Add water gradually, stirring constantly. Stir in raisins. Bring to boil; stir constantly and cook about 1 minute longer. Remove from heat. Add small amount of hot mixture to egg, then stir egg into mixture in double boiler. Return to heat and cook over simmering water about 5 minutes. Stir constantly. Remove from heat. Add lemon peel and juice; cool. Pour mixture into 9-inch pie pan; crisscross with narrow pastry strips from remaining dough. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 20 minutes longer or until done.
Mix until thick and smooth. Pour onto cookie sheet covered with wax paper. Spread evenly. Bake at 350° for 15 to 20 minutes. When cake is done, flip onto a tea towel. Remove wax paper. Roll up and cool completely.
Combine carrots, potatoes, onion, bell pepper, 3/4 teaspoon salt and first 1/8 teaspoon pepper. Add 1/2 of the soup, bread crumbs (oats) and the other salt and pepper. Add meat. Mix well. Form into a loaf. Place atop vegetables. Bake, covered, at 350° for 1 1/4 hours.
Cook rice as directed on package. Saute chopped onions and bell pepper in butter; add peeled shrimp and cook until pink. Mix in soup and tomatoes; put into a large baking dish and bake for 30 minutes at 350°.
Saute onions and pepper, then put in hamburger and brown. Add remaining ingredients and mix well. Place in preheated 425° oven and bake covered 1/2 hour and uncovered 1/2 hour.
Cook chocolate and milk in top of double boiler until melted. Remove from heat. Line two paper plates with waxed paper. Cut each banana into thirds. Using tongs, dip banana piece into melted chocolate to cover, then roll in nuts and/or coconut. Set "Bananoids" on paper plates and put in freezer until set.
Drain steaks and cut into 1/4-inch wide strips. Brown strips in oil. Add mushrooms and onion soup mix. Heat to boiling. Put the flour into the sour cream and blend. Combine with first mixture. Cook and stir until mixture thickens. Serve over noodles or rice. Yields 6 servings.