HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together eggs, sugar, shortening, milk and molasses. Sift together dry ingredients. Add dry ingredients to egg mixture, add vanilla and oats. Roll out and cut with a cookie cutter. Don't roll too thin. Bake at 375° for 8 to 10 minutes.
Heat margarine in skillet. Brown apple in melted margarine with brown sugar and apple pie spice. Stuff into the 1 ounce pita bread. Bake at 350° for 10 minutes.
Put chestnuts, bamboo shoots, onion, mushrooms, celery, bean sprouts and shrimp in boiling water and cook until tender. Allow to cool (if you use canned water chestnuts, bamboo shoots, mushrooms, bean sprouts and cooked shrimp; they do not need to cook with celery and onion). Drain. Add salt, sugar, Accent and chicken. Mix well. Place a rounded tablespoonful in center of egg roll wrapper and fold up. Dip the egg roll in unbeaten egg white and deep fry until golden brown. Serve with sweet and sour sauce, soy sauce or hot mustard. Makes about 14 large egg rolls. Use as appetizer. Cut into pieces. Should be served hot. Best if made and fried fresh. But can be made early in day and fried later. Freeze before cooking.
Heat oven to 425°. Grease a 10-inch pie plate. Sprinkle mushrooms, spinach and cheese in pie plate. Put milk, Bisquick and eggs into blender on high speed until smooth. Pour mixture into pie plate and bake for 30 to 35 minutes (no longer). It is important to let Frittata cool for 10 to 15 minutes in order to set. Slice and serve with your favorite salad.
Combine all ingredients. Pour into greased baking dish and bake at 375° for 30 minutes. Cool slightly and serve.
Cook noodles as directed. Separate tuna into flakes. Mix with cream of mushroom soup, milk and seasonings. Bake in moderate 375° oven for 25 minutes.
Fill unbaked pie shell with corn filling and cover with top crust. Bake at 350° for 45 minutes. Serve hot. Makes 1 (9-inch) pie.
Combine all ingredients. Mix well. Serve with hot or cold roast beef or as a topping for baked potatoes.
Crumble ground beef into 1-quart microwave-safe casserole; add onion. Microwave on High, uncovered, 2 to 2 1/2 minutes or until no longer pink, stirring once. Drain. Stir to break meat into small pieces. Add tomato sauce, water and spaghetti. Cover with casserole lid. Microwave on High 10 to 11 minutes or until spaghetti is tender, stirring twice. Serve with Parmesan cheese. Makes about 2 servings, 275 calories each.
Mix cream cheese, powdered sugar and Cool Whip. Fold in drained pineapple. Line 9 x 13-inch Pyrex dish with half of the crushed wafers. Place pineapple mixture on wafers, then remaining wafers on top. Add 1/2 cup chopped pecans. Let set in icebox for two or three hours before serving.
Stir the ingredients well. Cook the ingredients in the microwave for 1 to 2 minutes. Spread the glitter mixture on waxed paper and let it dry. Store in airtight containers until the kids are ready to use it. Substitute sugar for salt, and use the sugar for decorating cookies or cakes.
Do not preheat oven. Melt butter, combine with cake mix, eggs, water, vanilla and bananas. Beat about 4 minutes. Bake in 2 greased loaf pans for 45 minutes at 350°.
Mix ingredients well. Preheat oven to 400°. In a 9 x 13-inch pan, melt 1 1/2 sticks margarine. Pour mixture on top of melted margarine in pan. Sprinkle 2 cups grated cheese on top. Bake for 25 minutes.
Preheat oven to 350°. Beat cream cheese product, margarine and 1 cup sugar in large mixing bowl at medium speed with electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Mix together flour, baking powder and baking soda; add to cream cheese mixture alternately with sour half and half. Stir in poppy seed and orange peel.
Combine all; press into ungreased Pyrex loaf pan. Bake in oven at 325° for about 1 hour. Can sprinkle Parmesan cheese before you bake.
Melt margarine and chips; add peanut butter. Pour over Rice Chex. Stir until coated. Place in garbage bag with 4 cups confectioners' sugar. Shake until coated. Store in refrigerator.
Grind or grate squash, pepper and onions. Mix with salt and ice water to cover vegetables. Let stand 1 hour; drain. Rinse well and drain thoroughly. In saucepan, put sugar, vinegar, water, turmeric and celery seed. Add vegetables and simmer over low heat 10 to 15 minutes. Spoon piping hot into jars and seal. Process 5 minutes in boiling water bath. This relish is sweet and good eating with meat. Makes 10 pints.
Preheat oven to 350. Mix Sugar, Butter and Eggs. Add smashed Bananas and Water. Sift the Flour, Baking Soda, Baking Powder and Salt. Add to mixture. Pour into greased and floured pans. Bake 1 hour or until tooth pick comes out clean.
Mix dry ingredients well, then add milk, making thin batter. Place butter in an 8-inch baking dish and melt. Pour the thin batter over melted butter. Do not stir! Place 2 cups fruit of your choice (fresh or canned, drained) over the batter and sprinkle 1/2 cup sugar or less.
Combine cumin, oregano, paprika, chili and sugar in a small bowl. Heat oil in 12-inch skillet. Add onion, pepper, chiles, lime juice and salt. Saute slowly for 10 minutes or until vegetables are tender. Add garlic and cilantro. Saute for 2 minutes. Increase heat to high. Add chicken and spice to pan and saute until chicken is lightly brown. Season to taste with salt. Steam tortillas. Roll chicken mixture into tortillas and top with condiments of your choice.
Whip cream cheese. Chop and mix green chiles into cream cheese. Spread chile and cheese mixture on flour tortillas. Roll tortillas. Refrigerate for at least an hour to set. Cut each roll into 6 pieces with a very sharp knife.
Combine first 5 ingredients; set aside. Combine vinegar, garlic powder and oils; stir well. Pour vinegar mixture over vegetables; toss gently to coat. Cover and marinate in refrigerator at least 8 hours, tossing occasionally. Serve with a slotted spoon. Yields 4 servings (30 calories and 45% fat per 1/2 cup serving).
Cream butter and cream cheese together, then mix in flour. Chill 15 minutes. Roll out dough 1/4-inch thick. Cut with small glass. Line muffin pans. Pour in filling and bake at 350° for 20 minutes.
Grease a 9 x 13 x 2-inch baking dish. Mix together the first 3 ingredients; press on the bottom of the greased dish. Cook at 375° for 15 minutes, or until brown. Cool completely.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, stir in sugar, flour, salt, vanilla and evaporated milk. Stir until smooth. Mix in pecans. Pour into crust and bake for 50 minutes.
Melt oleo in baking dish. Place rice in bottom of dish and place chicken pieces on top of rice. Sprinkle dry onion soup mix on top of chicken. Lastly, pour water over all. Cover and bake 1 hour in a 350° oven.
Mix all ingredients and top with 2 cups of Parmesan cheese and sprinkle with paprika. Bake at 375° until bubbly.
Combine ingredients with scooped out potatoes and put back in the shells. (If too dry, add a little milk.) Bake stuffed shells in 350° oven for 30 to 40 minutes.
Cook spinach in as little water as possible. Drain off liquid. Mix dry onion soup mix and lemon juice into sour cream and blend into hot spinach. Turn into heated casserole and place in a 300° oven for 15 minutes.
Cook broccoli slightly and leave crisp. Then mix the rest of the ingredients and fold in small broccoli flowerets. Put in casserole or a 9 x 12-inch Pyrex. Breadcrumbs can be sprinkled on top. Bake at 350° for 30 minutes or longer if desired.
Melt chocolate bits over low heat. Add peanuts. Drop by teaspoonfuls on waxed paper. Chill.
Mix all ingredients, except stuffing, together and pour into greased 9 x 13-inch pan. Sprinkle herb seasoned stuffing over mixture. Melt 1 stick margarine and drizzle on top. Bake at 350° for 1 hour.
In large pot, cook bacon until golden brown; add onion and celery and saute until soft and transparent. Add clam juice, clams, potatoes and seasonings; cook until potatoes are tender. Slowly stir in cream; heat through but do not boil. Serve hot with oyster crackers.
Flour meat; brown in oil. Stir in rest of ingredients. Pour into 2-quart baking dish. Bake 1 1/2 hours at 325°.
Place coconut and pecans in bottom of buttered 9 x 13-inch pan. Mix German chocolate cake mix according to box directions and pour into pan. Mix melted butter, cream cheese and powdered sugar. Pour over batter and bake for 1 hour at 350°.
Put shortening in pan. Cube steak in about 1-inch squares. Flour steak cubes and brown them in the shortening. Add tomato sauce and one can of water. Slice onion and add to mixture. Salt and pepper to taste. Simmer for 30 to 40 minutes over low heat. Serve over mashed potatoes.
In a large bowl mix beans, onion and pepper. In a jar, mix vinegar, oil, sugar and celery seed. Pour vinegar mixture over vegetables and stir lightly. Cover and refrigerate several hours or overnight. Drain before serving.
Combine Pudding, milk, chocolate chips and butter in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with Cool Whip and sprinkle with chocolate curls or grated chocolate.
Put grated cabbage into a large container. Do not pack. Arrange onion rings on top.
Preheat oven to 400°. In large bowl, cream butter or oleo and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour (one cup at a time). Mix after each addition. The dough will be very stiff. Blend last flour by hand. Do not chill. Divide into 2 balls. On floured surface, roll each ball in circle approximately 12 inches in diameter and 1/8-inch thick. Use cutters as a guide. Dough should only be slightly thinner than cutter. Dip cutters in flour before each use. Bake on ungreased cookie sheet on middle rack of oven for 6 to 10 minutes or slightly browned.
Melt margarine and cocoa together. Pour over sugar. Add flour, alternating with the eggs. Add vanilla and nuts. Spread in a greased pan. Bake at 350° for approximately 30 minutes.
Mix sugar and cornstarch. Add boiling water. Cook until thick. Add jello. Cool. Mix with strawberries and pour into baked pie shell. Chill.
Fry burgers in Worcestershire sauce. Drain. Place burgers in buns with cheese on each side. Add bacon strips and barbecue sauce. Enjoy!!!!
Heat oven to 375°. Arrange apples in greased pan, 8 x 8 x 2-inches. Mix flour, oats, cinnamon and nutmeg together. Add butter and mix. Sprinkle over apples and bake for 30 minutes.
Brown meat in large pan. Add chopped bell pepper, chopped onion and chopped celery. Add other ingredients and season with chili powder to taste. Cook 1 hour on low heat after it comes to a boil.
Combine first four ingredients; bring to boil and add food coloring and sliced apples. Cook until tender. Put in baking dish. Sprinkle with more cinnamon. Bake at 350° for 1/2 hour.
Mix caramel candy in double boiler and add milk. Melt fully and add pecans. Spoon onto cookie sheet. Let cool in refrigerator for 1 hour or overnight. Melt chocolate in double boiler. Put each piece of candy in chocolate and place back on wax paper to cool.
Bring water to a boil; add jello and sugar. Add pineapple juice and lemon juice. Stir well. Pour into gallon jar and finish filling jar with cold water. Freeze. Add ginger ale when served.
Shred cabbage. Grate onion, sweet pepper and carrot. Put into a bowl. Sprinkle sugar, salt and spices over all; mix well. Pour vinegar over and mix again. Place in covered container and let stand 24 hours. Will keep 3 weeks in a covered container.
Dissolve yeast in water; add sugar and oil. Add flour, 1/2 cup at a time. Roll out on floured board. Cut and place in buttered pan. Let rise for at least 30 minutes before putting into oven at 400°. Bake until golden brown; butter tops.
Pour boiling water over oats; let stand 20 minutes, then add remaining ingredients. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan.
Mix all ingredients except peanuts until smooth, then stir in peanuts. Chill. Peel apples just before serving. Arrange around dip.
Cream shortening and sugar; add egg, soda and applesauce. Add dry ingredients. Drop by spoonfuls onto cookie sheets. Bake at 375° for 12 to 15 minutes.
Use 1/2 cup of the dressing mix. Let cheeses set at room temperature for 1 hour. Mix dressing and Cheddar cheese with electric mixer. Blend in cream cheese. Cover and freeze for 30 minutes. Shape and roll in nuts.
Brown meat; drain and add Ro-Tel. Mix sugar, cornmeal, eggs, milk, baking soda, salt, corn and bacon grease in large bowl. In iron skillet, brown 2 tablespoons cornmeal. Pour 1/2 of mix into skillet. Then layer meat, onion and cheese. Pour remaining mix on top. Bake at 350° for 45 to 50 minutes.
Mix as for any pound cake. Bake 1 hour and 15 minutes at 325°. Let cool in pan for 10 minutes after taking out of the oven.
Brown hamburger. Add some onion. Simmer hamburger, spaghetti sauce and tomato paste. Pour hamburger mixture on bottom of pan. Put layer of noodles, layer of cheese, layer of hamburger, noodles and cheese. Be sure to put layer of hamburger on bottom and layer of cheese on top or noodles will burn. Bake at 350° for 30 minutes.
Combine true love, rounded cup perfect trust, pinch of unselfishness, a portion of interest in all he does and pint of sympathy and understanding. Flavor with cheerful home and many loving kisses. Mix well. Bake all your life.
Mix flour, sugar and cocoa. Add water, Miracle Whip and vanilla. Bake in a 9 x 9-inch greased pan at 350° for 35 minutes. Frost with your favorite frosting.
Make Jell-O as directed on package except use ice cubes instead of cold water for quick set. After Jell-O is set, pour into bowl and mix with Cool Whip. After mixed well, add drained, crushed pineapple. Blend until smooth. Refrigerate until set.
Mix sugar and flour; add eggs, beating after each. Add butter and buttermilk. Brush pastry with butter before pouring in custard. Bake at 375° until firm.
Beat together corn oil, sugar and eggs until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture. Stir in the vanilla and mix well. Add the carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9 or 10-inch Bundt cake pan. Bake at 350° for about 1 hour or until a tester inserted near the center comes out clean. Don't overbake or it will be dry. Cook on cake rack. Remove from pan. Cover with Cream Cheese Icing. Garnish with grated carrots and/or chopped nuts and currants.
Combine water and raisins; cook until water is absorbed. Add the soda. Cream together sugar and shortening; add the eggs. Mix together salt, flour, baking powder and cinnamon. Add creamed mixture; add raisins last. Form into balls and flatten with bottom of a glass dipped in sugar. Bake in 375° oven about 10 minutes.
Brown hamburger; drain. Mix in seasonings. Stir in spinach and salsa. Heat through. Remove from heat. Stir in cheese.
Prepare the cake mix as directed on the package. Bake in a well-greased and floured 9 x 13-inch pan for 30 to 35 minutes. Cool in the pan 15 minutes. Then poke holes with a fork at 1/2-inch intervals. (Use a meat fork, if possible.) Dissolve Jell-O in boiling water. Add the cold water and pour over the cake. Chill for 3 to 4 hours. Then frost with Cool Whip.
Quarter cabbage and potatoes. Cut carrots in 1-inch pieces. Cook in water with Hillshire smoked sausage, cut in 1-inch pieces, until tender. Drain off vegetables, saving 3/4 cup broth. Mix flour, sugar, vinegar, mustard, salt and pepper and cook until thick with 3/4 cup broth. Pour over vegetables and sausage.
Scald milk. Add shortening and sugar. Add yeast when mixture is lukewarm. Add 3 cups flour; beat thoroughly. Set in warm place for 30 minutes or until dough raises. Beat eggs, salt, onion and garlic. Add to mixture along with remaining flour. Knead until dough is no longer sticky. Let raise until double in size. Break into 2 pieces and place in a 9 x 9-inch pan. Keep pieces separate. Melt 1/2 cup margarine. Take knife, dip in margarine and cut slices in dough. Pour remaining margarine on dough. Bake at 350° for 15 to 20 minutes.
Bring honey and sugar to a boil. Stir in peanut butter until well blended. Stir in Corn Chex. Drop by tablespoon onto wax paper. Yields 2 dozen.
Place sugar, oleo, milk and cocoa in a glass mixing bowl. Do not mix. Microwave on High for 4 minutes. Mix well and stir in vanilla and nuts. Pour into lightly buttered 8 x 8-inch dish and refrigerate 5 minutes.
Mix vinegar, salt and water. Bring mixture to a boil. Prepare cucumbers and fill jars. Place 1 dill head, grape leaf and separated garlic clove into each jar. Pour boiling mixture on top and seal each jar tightly. Turn upside-down so liquid gets to garlic and dill.
Heat first four ingredients together to melt candy in 2-quart saucepan. Add orange juice and lemonade. Remove from heat. Mix with 1 part water and 1 part tea.
Peel thick stalks of broccoli; chop stalks and heads (about 4 cups). In 3-quart saucepan, bring water to a boil. Add broccoli and onion. Cook, uncovered, just until tender. Drain, reserving 2 cups liquid. In blender, place broccoli mixture and milk. Cover and blend until smooth; set aside.
Stir together in bowl flour, red pepper and salt. Cream in butter. Add cheese and Rice Krispies and blend well. Roll into small balls (about 1/2-inch diameter). Place on baking sheet and bake at 350° for 12 to 15 minutes. Cool and store in airtight container. Yield: about 100.
Brown ground beef and onion; drain fat. Add pepper, seasonings, tomato sauce, tomato paste, chopped tomato and cottage cheese. Simmer on low heat while noodles cook.
Mix sugar, water and tea bags in large pan. Heat until hot but not boiling and add orange juice (adding required water as noted on cans), pineapple juice, lemon juice, cinnamon, allspice and cloves. Now bring to a boil, then cover and simmer for about an hour.	Spices	will settle to the bottom, so you will need to strain tea to remove all at once. This makes about 1 1/2 to 2 gallons and will keep in refrigerator.
Mix all but pineapple, beat well (will be thick). Add pineapple. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 40 minutes.
Beat eggs together. Mix in other ingredients. Pour into unbaked pie shell and bake at 350° for 30 to 40 minutes.
Use a large mixing bowl to mix the fruit, pecans and coconut in. Add the condensed milk and mix well. Bake in a paper lined tube pan. Bake at 300° for 2 hours.
Saute onion in butter. Add soup and Cheez Whiz and melt. Then add steamed broccoli and cooked rice. Bake at 350° for 20 minutes.
Brown hamburger and chopped onion. Drain. Add 1/2 pound cheese in chunks; melt. Put cheese-meat mixture in flour tortillas. Arrange tortillas in single layer in baking dish and cover with white cheese sauce. Bake 20 minutes at 320°.
Dip can be made the day before. When ready to serve, slice top from bread, scoop out soft bread, leaving shell.
Allow shredded cheese and margarine to reach room temperature. Toast sesame seed in heavy skillet on low heat, about 20 minutes, until brown. Cool.
Heat oven to 375°. Grease large rectangular glass baking dish (12 x 7 1/2-inch). Cook and stir ground beef and onion until beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chilies and olives. Mix baking mix, cornmeal, milk, 1 egg and oil until moistened; beat vigorously 30 seconds. Spread in dish. Spoon beef mixture over dough. Mix remaining ingredients; spoon over beef mixture. Bake 30 minutes. Let stand 10 minutes before cutting.
Heat the oil in a large kettle or Dutch oven over medium high heat. Saute onions; stir until soft, about 3 to 4 minutes. Add cubed chicken and garlic; continue to cook and stir for about 5 minutes longer. Pour in chicken broth and water; add remaining ingredients. Bring to a simmer and cook for 30 to 40 minutes. Stew should simmer without boiling. Makes 8 servings.
In a large mixing bowl, combine all ingredients except apples and nuts. Mix until smooth. Stir in apples and nuts. Pour into greased 9-inch square pan. Bake at 375° for 35 to 40 minutes. Cool before cutting.
Blend jelly, mustard and cornstarch. Bake kielbasi with water for 45 minutes at 350°. Cut into little pieces. Pour sauce on top or keep warm in small crock-pot. Retrieve with toothpicks.
Slice sausage thin. Stir into tomato sauce. Add onion and spices. Cook 30 minutes on medium heat. Add rice and black-eyed peas. Continue to cook until rice and meat are tender.
Place chicken in 9 x 13-inch pan. Place slice of cheese on top of each piece. Stir soup and wine together and pour over chicken. Sprinkle stuffing mix over chicken. Melt margarine and drizzle over stuffing. Bake at 350° for 1 hour.
Place all ingredients in a nonaluminum pot or frying pan (melt butter first). Bring to rolling boil; cook 15 to 20 minutes or until mixture begins to thicken and pour into stainless bowl and allow to cool overnight. When cool, stir again. If thick as you like, reheat mixture and pour hot jam into sterile jelly jars. Seal with paraffin. Yields 4 pints. Try this with fresh peaches, also!
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 1 cup (6 ounces) chocolate morsels and vanilla. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining chocolate morsels and nuts.
Fry hamburger and onion until brown. Add all ingredients, except cheese and noodles. Cook noodles according to directions. Put a layer of meat mixture in baking dish, then shredded cheese, then noodles. Repeat again, ending with meat mixture, topped with cheese. Bake 1 hour in a 350° oven.
Cut steak diagonally across the grain into thin slices. Sprinkle with salt & pepper. Saute garlic for 30 seconds. Add beef, cook 2 minutes, stirring constantly. Stir in soy sauce. Stir together beef broth and cornstarch until smooth. Add to beef, and cook 1 minute or until thickened, stirring constantly. Add green onion. Serve immediately over hot cooked rice.
Arrange chicken wings in shallow baking dish. Heat butter, soy sauce, sugar, water and mustard until butter and sugar are melted. Season chicken with red pepper. Cool sugar mixture; pour over wings and marinate at least 2 hours. Turn once or twice. Bake at 375° for 1 1/2 hours. Place on paper towel to drain. Use Blue cheese dressing for dip. Serves 6 to 8.
Cook beef until brown; drain fat. Add onions, garlic, spaghetti sauce, tomatoes and mushrooms. Simmer 20 minutes.
Soak the beans overnight or bring to a boil and soak for 1 hour. Drain; place in large pot with water to cover and simmer, covered, for 1/2 hour. Add seasonings and cook until beans are soft, about 1 1/2 hours. Serve with hot rice. Serves 5 or 6 people.
Mix together flour, sugar, margarine and pecans; press into 9 x 13 pan. Bake at 350° for 15 minutes. Cream together cream cheese and powdered sugar. Fold in Cool Whip. Spread on crust. Mix vanilla pudding with milk. Spread on top of cream cheese layer Cool Whip on top of pudding. Chill for several hours.
Mix all ingredients, adding eggs in 1 at a time. Mix with mixer on high. Bake at 350° for 45 minutes in tube cake pan which has been greased and floured.
Mix yeast and water until dissolved. Add all other ingredients and mix well. Pour onto well floured surface. Press well. Cut into circles and place in well greased pan. Spread butter on rolls. Bake at 350° until golden brown.
Slice angel food cake in half. Drain fruit cocktail, mix with Cool Whip and spread between layers and on top. Keep in refrigerator.
Saute celery and onion in butter. Cook broccoli as directed on package. Cook rice; add soups to onion and celery and heat, then combine rice and broccoli. Spread cheese on top. Bake at 350° for 30 minutes.
Mix sugar, milk and cocoa in the pan. Stir until fully blended. Boil for 3 minutes. Reduce heat to low. Add peanut butter, butter and oatmeal. Stir until all of the oatmeal has been coated. Spoon drop onto wax paper.