HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening. Add egg and flavorings; mix well. Sift together flour, soda and salt; mix with first mixture. Then stir in milk. Dip hands in flour and form dough into small balls; place on greased baking sheet 2 inches apart. Flatten with a flat bottom glass dipped in sugar as each cookie is pressed. Bake at 400° for 10 minutes.
Stir well, let stand for 24 hours. Pour into freezer cartons and freeze. Thaw and serve.
Mix all ingredients and pour over chicken. Cover and bake for 2 hours at 350°. The sauce makes an excellent gravy for rice. Serves 6.
Peel and dice eggplant. Cook until tender; drain and mash. Add melted oleo, milk, catsup, beaten egg yolks, salt and pepper and stir. Add flour to cracker crumbs and mix. Add onion, cheese and crumbs. Beat egg whites until fluffy and stir in mixture. Bake at 350° for about 40 minutes or until brown. Squash may be substituted for the eggplant.
Melt margarine in a Pyrex dish (11 1/2 x 7 1/2-inch). Place chicken in dish and sprinkle with salt and pepper. Bake in 350° oven for 15 minutes. Turn chicken and bake 15 minutes more. Mix soup, water and sage. Pour over chicken and bake 20 to 30 minutes, covered.
Mix in a 2-quart saucepan the sugar and cornstarch. Stir in water, salt and chocolate. Cut in pieces. Cook over medium heat, stirring frequently until mixture thickens, about 5 minutes. Remove from heat and beat in margarine and vanilla.
Thoroughly mix all ingredients (except paraffin and chocolate pieces). Form mixture into small balls. Place on wax paper and refrigerate for 1 to 2 hours. Melt chocolate pieces and paraffin in top of double boiler. Stir constantly until melted. With toothpicks, inserted into balls, dip into chocolate mixture. Refrigerate until cool.
Mix together and put into casserole. Heat in a 350° oven for 30 minutes or until bubbly.
Cut each round steak in three pieces. Salt and pepper each piece. Add chopped onion and 1/2 strip of bacon to each piece of steak. Roll meat lengthwise; secure with toothpicks or skewers. Brown meat on all sides and put in small roasting pan. Add enough water to about half cover meat. Cover. Bake at 325° for 2 hours (turn a couple of times to keep top from drying out). Take meat from roaster and use a thickener to make a gravy from broth. (You can use sirloin tip in place of round steak.) Serves 6.
Boil together pie filling and sugar for 2 minutes. Pour into long buttered baking dish. Add cake mix. On top, add pecans and melted butter. Bake at 350° until brown, usually 1 1/2 hours.
Cut ham 3/4 inch thick and into serving-sized pieces and brown slightly on both sides. Arrange over the bottom of a buttered baking dish. Cover with sweet potatoes, add hot water and melted butter, and sprinkle with sugar. (a little powdered cinnamon may be added if desired). Cover and bake in hot oven (400 degrees) for 45-50 minutes or until the potatoes are cooked and ham is tender. Uncover and let brown attractively before serving in the baking dish.
Put vegetables in large shallow dish. Pour mixture over vegetables. Toss lightly. Cover. Chill 8 to 10 hours. Drain. Serve in lettuce lined bowl. Makes 6 servings.
Mix sugar, milk, cocoa, margarine and salt together and bring to boil over medium heat. Boil one minute. Remove from heat; add oats. If	desired, add 1/2 cup peanut butter or a few nuts, raisins or coconut. Drop by spoon onto wax paper.
Crush crackers, butter and sugar in food processor. Pat into bottom of 13 x 9-inch pan. Save small amount for the top.
Take a piece of bread and spread cream cheese on it with a table knife. Take sunflower seeds and press them into the cream cheese. Cut into four triangles. Serve.
Combine sugar, cream of tartar, salt and hot water. Stir only until sugar is dissolved. Boil, without stirring, until syrup forms hard ball in cold water. Pour slowly over slightly beaten egg whites, beating constantly, until stiff enough to hold a swirl. Add vanilla and nuts. Drop by spoonfuls onto lightly greased pan.
Mix glue, starch and food coloring. Mix using your hands. Mixture may appear as if it won't combine. Do not give up. Keep for up to a month in refrigerator in a covered container.
Cook sugar, water and cinnamon until dissolved. Add pecans. Layer, single layer best for baking. Bake on cookie sheet. Lightly salt nuts and stir. Bake 10 minutes. Stir. Bake 5 minutes more.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of Cool Whip.
Combine all ingredients (except tortillas). Spread 1/4 cup on each tortilla. Roll up. Chill. Cut in 3/4 to 1-inch slices. Enjoy.
Mix like pie crust and pat into a 9 x 12-inch pan. Bake for 15 minutes at 350°.
Cream together sugar and Crisco. Sift together the flour, baking powder and salt. Add alternately the milk and vanilla. Fold in egg whites; pour into 3 greased and floured 9-inch cake pans. Bake at 350° for approximately 20 to 25 minutes.
To fix this meal I would need 2 eggs and a brop of salt and a brop of pepper and a pan.
Carefully pick over crab meat, removing all shells. In a large mixing bowl, combine all ingredients. Form into cakes and brown in butter until golden and crispy.
Line 9-inch pie pan with pastry. Combine peels and juices. Add apples and bananas; combine brown sugar, flour and cinnamon. Turn into pie shell. Cut remaining pastry into strips and weave lattice fashion over top of pie. Trim edges; flute. Bake at 425° for 40 minutes.
In at least a 5-quart pot, brown hamburger in a small amount of water. I separate the hamburger by stirring it with a fork as it browns. Add tomato juice, vegetables, etc. and seasonings. Simmer for at least an hour to blend the flavors and spices.
Cut tortillas in half, then slice into 1/4-inch strips. Fry tortillas in 1/4-inch hot oil in a skillet until crisp, but not brown. Drain oil, reserving 2 tablespoons. Saute onion and garlic in oil until onions are tender.
Mix all together. Spread on cocktail rye bread. Sprinkle with cheese. Broil; serve warm.
Cool sausage and cheese to room temperature. Mix with bisquick forming a dough. Roll into small balls. Bake at 275 for 25 minutes.
In a 1 1/2-quart glass casserole, microwave chocolate chips for 2 minutes on High, rotate 1/4 turn halfway through cooking. Stir until smooth.	Blend in milk, vanilla, powdered sugar	and salt. Add	nuts; blend well. Pour into an 8 x 12-inch	wax paper lined dish. Chill until firm. Makes 1 1/2 pounds.
Mix all the ingredients together. Serve on bed of lettuce. Garnish with additional sliced bananas and avocado that have been dipped in lemon juice.
Divide lettuce between 4 large salad plates. Arrange palm, asparagus and red pepper pieces in pinwheel pattern over lettuce. Place 1/2 of the artichoke hearts in center of each pinwheel. Sprinkle each salad with olives and shrimp. Spoon dressing over salad.
Combine butter, sugar and dates in heavy boiler and boil on low/medium for 7 to 8 minutes, until thickened. Remove from heat and add Rice Krispies and nuts. Wait until cool enough to handle and roll into balls. Place on wax paper.
Pound veal cutlets between two sheets of wax paper. Season veal pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour; shake off excess.
Combine chocolate chips, butterscotch chips and peanut butter in large glass mixing bowl. Microwave for about 5 minutes on Medium, just until melted. Stir and fold in marshmallows and peanuts. Butter a 9 x 13-inch pan; line with wax paper. Pour mixture into prepared pan. Refrigerate until set. Cut into squares.
Heat oven to 350°. Cut a thin slice from stem end of each pepper and remove seeds and membranes. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers. Cook 5 minutes and drain. Mix remaining ingredients. Stuff and stand peppers upright in ungreased baking dish. Cover; bake for 45 minutes. Uncover; bake 15 minutes longer. Good with baked potatoes.
Wash okra, leaving tops on. Parboil 2 minutes in salted water and drain well. Slice tops off okra pods and slit lengthwise. Dip in egg (beaten with one tablespoon of water). Combine remaining dry ingredients. Dip okra in corn flake mixture and place in shallow buttered baking dish. Dot with butter. Bake at 375° for 30 minutes or until crisp.
Cook broccoli according to package directions and drain well. Place cooked rice in a casserole dish. Place broccoli on top of rice. Pour soup on top of broccoli. Sprinkle with chopped onion. Pour melted Cheez Whiz on top of onion and top it all with bread crumbs. Bake at 350° until heated through, approximately 20 to 25 minutes.
Butter both pieces of bread and toast slightly under the broiler. Turn over to untoasted side of bread and lay pieces of cheese on one of the slices. Fry bacon or ham and place on other piece of toast. Also fry egg and burst the yolk. Place on top of bacon. Bring both sides together to form a sandwich. Enjoy!
Mix corn bread mix according to directions. Add cream-style corn. Scramble and drain hamburger, sausage and onion. Mix mushroom soup and water together well.
Mix sugars; add margarine, then eggs and oats. This will be a very stiff batter (your arm will feel like it's going to fall off) or use heavy duty mixer (small mixer not strong enough). Form into 3 or 4 rolls; wrap and freeze. When ready to bake, thaw 10 to 15 minutes, then cut in slices. Bake for 15 minutes at 350°. Cool on wax paper.
Boil sugar, cocoa, butter and milk 2 1/2 minutes. Remove from heat; add marshmallows and stir until melted. Add peanut butter, stir until mixed well. Add vanilla, nuts and coconut. Add oats, mix fast and drop on waxed paper until set.
Cook carrots; cool. Slice onion and pepper and mix with drained, cooled carrots. Mix all other ingredients and pour over carrot mixture. Marinate overnight or longer. Drain and serve. Keep in refrigerator.
Stir; cook in microwave 3 to 5 seconds. Stir again. Serve with straw and spoon. Makes 1 serving.
Melt butter in 9 x 13-inch pan. Sprinkle graham cracker crumbs over the butter. Layer coconut over the crumbs. Layer chocolate chips. Layer butterscotch chips. Layer nuts. Layer peanut butter. Spoon Eagle Brand milk over this, then fill the can with plain milk and mix well. Finish pouring over layers. Bake in a 350° oven for 25 to 30 minutes. Cut in squares. Rich but good.
In skillet, brown meat; pour off fat. Add chilies. In small bowl, combine sour cream and taco seasoning. In an 8-inch square pan, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover and chill. Serve with tortilla chips. Refrigerate leftovers.
Mix cornbread, salt and baking soda in bowl. Stir in milk, eggs and shortening. Pour into greased 9 X 12 in baking pan. Bake at 350 for 45 minutes or until golden brown. Let stand until cool. Crumble into bowl. Stir in bacon, onion and tomato. Fold in just enough mayonnaise to coat.
In a large bowl, combine the first nine ingredients. In a saucepan over low heat, melt the butter. Add the seasonings; stir until dissolved. Pour over cereal mixture; stir to coat. Place in large greased roasting pans. Bake, uncovered at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.
Mix together first 3 ingredients. Soak tortillas in tomato juice for 1 minute. Put turkey or chicken mixture in tortilla and roll, about 2 tablespoons. Put in greased casserole dish. Cover with sauce. Bake at 350° for 35 minutes.
Heat oil; add cut onions, carrots and turnips. Cook 15 minutes. Add salt and sugar. Serve hot.
Combine cake mix, pudding, oil, sherry and nutmeg. Beat in eggs one at a time. Bake in tube pan at 350° for 45 to 60 minutes. Remove from pan. Mix confectioners sugar, orange juice and oil. Drizzle over cake while cake is still warm. Moist cake; freezes well.
Butter bread with crusts on and cube. Mix eggs, milk, salt and mustard. Add ham. Spread cubed bread in greased 9 x 13-inch pan. Pour egg mixture over. Spread with cheese. Cover dish with foil and refrigerate overnight. Bake at 350° for 1 hour.
Mix all ingredients together and pour into greased casserole dish (9 x 13-inch). Bake at 375° for 30 minutes.
1. Remove potato pulp from halved potatoes. Reserve skins. 2. Mix pulp, margarine, milk, mayonaise, cottage cheese, chives, salt, and pepper together. 3. Spoon mixture into potatoes skins and sprinkle cheese on top. 4.eat oven to 400°. Cook for 20 minutes.
Mix gelatin, 1/2 cup sugar and salt in top of double boiler. Beat egg yolks with lime juice, lemon juice and water. Stir with gelatin mixture. Place over boiling water and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly (about 6 minutes). Add lemon and lime rind. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites with cream of tartar until stiff. Gradually add 3/4 cup sugar and beat until very stiff. Fold in gelatin mixture. If necessary, chill until it will pile. Turn into baked pie shell. Chill until firm; garnish with whipped cream.
Mix pie filling, drained pineapple and sugar and put in refrigerator overnight or 1 hour in freezer. Add rest of ingredients and stir gently. Chill.
Mix all together. Bake in greased casserole dish at 350° for 30 minutes.
Just layer ingredients as listed. Place in a 3 1/2-quart crock-pot (low 7 to 10 hours or high 4 hours). Stir well before serving. If you like a thick gravy, make a smooth paste with 1/4 cup flour and juices from stew. Stir into crock-pot and cook 15 minutes longer. Serve with warm Italian or French bread.
Put ingredients into crock-pot on low for 8 to 10 hours. Stir before serving. Serve over noodles, rice or toast.
Put in another bowl and mix together. Pour on top of bottom layer and bake at 350° for 30 to 40 minutes.
Add baking soda to oysters and mix well. Add milk and then add flour, baking powder and meal, sifted together. Add salt and pepper and mix well. Fry in an iron frying pan in plenty of hot oil.
In large skillet cook hamburger and onion until tender; drain. Stir in tomato sauce, water and taco seasoning. Heat through. Remove from heat. Beat eggs, stir in milk. Add small amount of tomato sauce mixture to egg mixture. Stir constantly. Stir in kidney beans, then 1 1/2 cups Monterey Jack cheese and crushed taco shells. Turn into a 12 x 7 x 2-inch pan. Bake at 350° for 30 minutes. Top with lettuce, remaining cheese, tomato and olives. Let stand 5 to 10 minutes before cutting into squares.
Dip chicken pieces in margarine, then in mixture of cracker crumbs, sesame seed, salt and pepper. Place on foil lined shallow pan. Bake in 375° oven for 1 hour. Makes 6 servings.
Mix well and chill. Makes 2 (8 ounce) containers. Great with Wheat Thins.
Brown sausage; drain. Reserve 2 tablespoons of fat. Saute onions and pepper in fat for 2 or 3 minutes. Combine cheese and flour. Stir in sausage, pepper and onion. Spread in pie crust shell. Mix remaining ingredients and pour into shell. Bake for 35 to 40 minutes, until you can tell it is set in the center. Bake at 375°.
Cream sugar and shortening (butter). Beat egg yolks and add to sugar mixture. Sift flour, salt and soda and add to mixture, stirring in sour cream alternately with the flour mixture. Beat egg whites and fold in lightly. If using pecans, fold in now. Bake in tube pan 1 1/2 hours at 325°.
In a large dish, layer ingredients, one at a time, in order given: lettuce, green pepper, celery, onion, peas, mayonnaise, brown sugar, cheese and bacon bits. Do not toss. Cover and refrigerate 8 hours or overnight. Serve in bowl. Will keep 1 or 2 days, if necessary.
Put shredded cabbage in boiling water for 15 minutes. Drain. Place in pan; add all other ingredients. Simmer 2 hours, stirring occasionally. If too watery, remove lid.
Clean and devein shrimp. Melt oleo in iron skillet in oven. Add shrimp and garlic. Broil until shrimp are pink. Remove shrimp and set aside. Add onion and pepper. Broil until tender, but crisp, about 10 to 15 minutes. Add shrimp and heat until hot. Salt and pepper to taste. Prepare rice according to directions. Serve over rice. Serves 4 to 6.
Butter or spray a baking dish. Add all mixed ingredients. Bake at 325° for 1 hour. Serve with cream or plain.
Preheat oven to 325°. Place chocolate chips in bottom of pie shell and top evenly with layer of pecans. Melt butter over medium heat. Remove from heat; cool 2 minutes. Stir corn syrup, sugar and eggs into melted butter. Pour on top of pie. Bake 45 minutes.
Trim crust from bread; butter 4 slices. Grease 8-inch baking dish (cake pan). Put 4 buttered slices in dish, cover with 1/2 the cheese; put on other 4 slices of bread and add remaining cheese. In bowl, beat eggs and milk well; add salt. Pour over bread, cover with foil and let sit in refrigerator overnight. Bake at 325° for 1 hour.
Mix all ingredients, except chicken. Put into greased baking dish. Place chicken breasts on top. Cover with foil; bake for 1 hour at 350°. Uncover and brown 30 minutes longer.
Brown meat with onion and drain off fat. In another pan, combine tomatoes, cornstarch, sugar and allspice and cook until thickened. Cook noodles as directed on package and drain off water.
Preheat oven 450°. Mix baking mix, milk, and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes in 450° oven until golden brown. Mix butter, garlic powder, and parsley; melt on low in microwave oven. Brush garlic mixture over warm biscuits before removing from cookie sheet. (like Red Lobster's) Serve warm. Serves 4 - 6.
Combine the above ingredients and mix well. Or place them in a pint jar and shake well.
Cook broccoli per package directions. Add Velveeta and 1 stick margarine to the broccoli. Crumble crackers and mix with 1 stick melted margarine. Spray 9x12 pan and pour broccoli and cheese on the bottom, top with crackers, and bake to warm at 350 for 15-20 minutes.
Heat oven to 350°. Mix cookie crumbs, 1 tablespoon sugar and the margarine; press in bottom of 9-inch spring-form pan (if using a larger pan, cook the cheesecake less than 1 hour). Bake 10 minutes, cool.
Mix first 4 ingredients. Sift together second 4 and add to first. Then add vanilla, oatmeal and Rice Krispies. Cut mixture into quarters and wrap in Reynolds Wrap. Chill. Slice into cookies. Bake at 350° for 10 minutes. Keep in refrigerator. Great for last minute guests.
Mix all ingredients, except eggs. Then add eggs, one at a time, beating after each. Pour in spring-form pan (lined with graham cracker crust mixture). Start in cold oven. When temperature reaches 325°, start timing. Bake 1 hour. Turn off oven and let cool overnight.
Drain juices off pineapple and oranges. Combine all ingredients in large bowl. Serve.
Drizzle 1 teaspoon of oil on each slice of bread. Bake 8 minutes or until brown at 375°. Mix remaining ingredients and spoon on bread. Serve at room temperature.
Use rice as main dish using any seasoning you like when cooking. Put tuna in a pot, breaking it in pieces. Add mushroom soup and mix well. Heat on slow. Heat until hot. Cook frozen peas; drain. That's it! Serve in bowl or soup bowls and put rice in first. Add peas and then the tuna mix. Enjoy!
Preheat oven to 375°. Spread diced ham over bottom of pastry shell. Sprinkle with cheeses, reserving 3 to 4 tablespoons for top of quiche. Lightly beat eggs with a wire whisk. Add half and half and seasonings; blend until smooth. Set the pastry shell on a cookie sheet and carefully add custard mixture. Sprinkle with remaining cheeses.
Combine crumbs, sugar and margarine; press into bottom of 13 x 9-inch baking pan. Bake at 325° for 10 minutes. Combine cream cheese, sugar and egg, mixing until well blended. Spread over crust. Sprinkle with combined coconut, nuts and chocolate. Press lightly into surface. Bake at 350° for 25 to 30 minutes, or until lightly browned. Cool; cut into bars. Makes approximately 3 dozen.
Grease bottom and sides of a 9-inch square baking pan. Melt butterscotch pieces and margarine in heavy 3-quart saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add next 6 ingredients to butterscotch mixture in saucepan; mix well. Fold marshmallows, chocolate pieces and nuts into butterscotch batter just until combined, about 5 strokes. Spread in prepared pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be jiggly but becomes firm upon cooling.
Flake the salmon; mix all ingredients. Place in a buttered loaf pan or baking dish. Sprinkle with buttered crumbs and bake at 350° for 30 to 45 minutes or until firmly set.
In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove spices. Serve warm.
In very large pot bring water to boil. Add crab boil (vary amount according to taste). Add potatoes and return to boil. Cook for 15 to 20 minutes. Add sausage and onion and cook another 7 minutes. Add corn and cook 7 more minutes. Lastly add shrimp and turn cooker off; let stand 5 to 10 minutes. Drain liquid off and dig in.
In a mixing bowl, combine softened butter with sugar and cream. Add milk and flavoring. Stir in flour, candied cherries and pecans. Form in 2 rolls. Roll in coconut; wrap in wax paper and chill overnight.
Spread out popcorn in large, shallow, roasting pan. In heavy skillet or saucepan, stir together margarine, sugar and syrup. Cook over medium heat, stirring constantly until mixture boils. Stir in peanut butter. Continue cooking without stirring, for 5 minutes. Stir in vanilla and soda. Pour mixture over popcorn. Stir to coat. Bake uncovered in 250° oven, stirring occasionally for 1 hour. Turn out in large bowl and break apart. Store in a tightly covered container.
Heat orange juice and add jello. When cool, add buttermilk and chopped apricots. Place in icebox.
Brown hamburger with onion and peppers. Drain grease and add soups and 1 can water. Add cheese; melt. Mix cooked spaghetti and sauce together. Pour into casserole dish and bake at 350° for 30 minutes. (You may top with more cheese if desired before you bake.)
Mix all ingredients except cornmeal thoroughly. Add meal last. Mix well. Put in loaf pan and bake for 25 minutes at 400°.
Peel cucumbers. Slice thinly into large bowl. Sprinkle with the salt.	Let stand for 1 hour.	Drain and squeeze cucumber slices until fairly dry. In a	saucepan, combine vinegar, sugar, parsley and pepper. Bring to a boil. Remove pan from heat and let cool.	Marinate cucumbers in mixture for several hours and chill.
Boil first 4 ingredients for 3 minutes. Remove from heat and add peanut butter and oats. Stir and drop by teaspoon on buttered waxed paper.
Beat egg. Add sugar, flour, vinegar and water and beat. Brown bacon. Pour off grease. Add egg mixture to bacon and cook until it thickens. Pour over endive, lettuce or any other greens.
Season the chicken with the ingredients (pepper, salt, oregano and garlic). Stir-fry the ham and bacon. Then put in all the other ingredients, plus the chicken. Stir-fry for 1/2 hour. Add rice (uncooked) to chicken, mix it with stir-fry chicken and all other ingredients, then add the hot water (3 cups). Keep at a boiling consistency and cover. Once the water dried out, turn the rice over, lower flame and keep cooking until the rice is completely soft.
Brown ground beef with celery and onions. Drain off excess fat. In a mixing bowl, mix together all ingredients and then pour it into a casserole dish. Bake in oven at 350° for 35 to 45 minutes or until cheese is melted. Rice absorbs sauce very well; if it looks dry, add more tomato sauce.
Mix first 6 ingredients. Stir in potatoes and cheese. Top with Rice Krispies mixed with margarine. Bake in greased casserole at 350° for 1 hour or until potatoes are done.
Mix salt, pepper, water, vinegar, oil and sugar. Drain all the juice from vegetables. Toss vegetables and pour mixture over vegetables and marinate overnight.
Combine first 8 ingredients until dry ingredients are moistened. Add next 3 ingredients. Preheat a 9 x 13-inch oiled baking dish. Pour 1/2 batter into dish and sprinkle with 1/2 of cheese. Pour remaining batter over this and sprinkle remaining cheese on top. Dot with butter or margarine. Bake at 350° for 45 minutes or until done.