HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Roll into balls. Press with a fork to flatten. Bake 8 to 12 minutes in 350° oven. Cool on cookie sheet. Can drizzle with melted chocolate.
Roll patty shells into 6 x 8-inch rectangles; cut each rectangle into eighths. Combine remaining ingredients. Place 1/2 teaspoon of tuna mixture on each piece of dough. Roll up. Seal ends with fork. Place, seam side down, on foil pan made from aluminum foil. With grill hood closed, cook over hot coals, 20 to 30 minutes, turning to brown on all sides. Can cook in oven at 350° until brown. Makes 48 appetizers.
Mix dressing, Parmesan cheese, sugar and onion in large bowl. Add bacon, cauliflower and lettuce. Toss. Serve immediately.
Put in large jar. Use as instant tea 2 teaspoons to one cup hot water. Sweeten with 1 teaspoon honey.
Boi sugar and milk to soft ball stage (240° on candy thermometer). In mixing bowl, mix Marshmallow Creme, peanut butter and vanilla. Pour over this the boiled mixture and mix well. Spread in buttered cake pan. You can melt 5 or 6 Hershey bars and spread on top. This will be like Reese's peanut butter cups. Very good.
Drain pineapple and oranges and add juice of both to cornstarch and sweetener (or sugar). Cook until thick. Set aside to cool while preparing apples and grapes. When sauce is cool, mix together. Add sliced bananas within an hour of eating time.
Preheat oven to 450°. Sift flour, salt, baking soda and baking powder into a large bowl. Mix in shortening with a spoon. Pour milk over flour, a little at a time (the dough needs to be a little stiff). Add a little flour on a cutting board. Knead and add flour if dough is sticking to hands. Roll out dough on board; use a cookie cutter or drinking glass to cut out biscuits. Bake for 15 minutes, or until golden brown.
Warm milk and butter to very warm (not hot); test on your wrist as you would a baby bottle. In bowl, combine yeast, sugar and salt with milk and butter. Stir gently. Add 3 cups flour and stir until blended. Add rest of flour. Turn out onto floured surface. Knead 10 minutes. Place in lightly greased bowl, turn once, for 1 1/2 hours or until double. Turn out; divide in half. Shape into 2 loaves and place in pans. Let rise again 1 hour. Bake at 350° for 30 minutes. Cool and wrap for freshness. Makes 2.
Preheat the oven to 350°. In a large shallow roasting pan, toss the cereals with the oats, pretzel sticks, crackers and nuts. In a small bowl, whisk the remaining ingredients and drizzle over the cereal mixture. Toss quickly to mix well. Bake for 20 minutes or until crisp and golden, stirring several times.
Place flour, salt and baking powder in a bowl. Add sugar if making sweet scones. Rub (mix) butter into dry ingredients. Add cheese for savory or fruit for sweet. Slowly add milk, a little at a time, and mix with a knife to start. Use clean hands to finish mixing. Mixture should not crumble when picked up or be too sticky. Roll on a floured board. Cut into approximately 12 scones 1-inch high. Bake at 375° for 15 to 20 minutes, or until golden. Serve hot or cold. Butter and serve savory scones for lunch and sweet scones for morning or afternoon tea. May also add chopped bacon or onion for savory scones.
Heat margarine and oil in a 10-inch Dutch oven. Add onions and garlic and cook, stirring occasionally until onions are limp and slightly browned. Remove from pan. Add coals to Dutch oven so	it is hot. Add steak and quickly brown. Cook at medium heat until done. Remove meat. Add broth to pan. Heat and stir. Add onions and heat well.	Spoon onions over meat.
Heat cottage cheese to lukewarm. Add butter and eggs and mix together. Combine dry yeast with flour, sugar, salt and baking soda. Add flour mixture slowly to cottage cheese mix, beating well after each addition until dough is stiff. Dust raisins with flour; add to flour mixture. Cover bowl with a towel and let rise in a warm spot about 1 hour until doubled. Punch down and turn into a well-greased 1 1/2-quart casserole. Let rise again 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with soft butter. Sprinkle with a few pinches of salt. Cool 10 minutes in pan; complete cooling on a rack.
Melt margarine in pan. Put sugar, graham crackers and peanut butter in large bowl. Add margarine and mix well. Melt chocolate chips in pan. Press peanut butter mixture into ungreased 9 x 13 pan. Smooth melted chips on top. Refrigerate several hours. Before cutting, let stand at room temperature about 1/2 hour.
Brown beef in large skillet and drain fat. Add tomatoes, tomato sauce, chilies and taco seasoning. Bring to a boil, then simmer, uncovered, for 10 minutes. In a small bowl, blend Ricotta cheese and eggs. In a baking dish, layer 1/2 beef mixture, then 1/2 chips. Spread 1/2 of Ricotta cheese mixture over chips, then sprinkle with 1/2 Monterey Jack. Continue layering. Bake at 350° for 20 to 30 minutes or until hot and bubbly.
Combine cake mix, eggs, oil and water in mixing bowl. Beat at medium speed on electric mixer for 2 minutes. Batter should be light and fluffy. Peel and chop bananas into cake batter. Beat at high speed for 1 minute more. Fold in nuts.
Grate beets or put in blender. Add remaining ingredients. Blend until almost smooth. Serve in a dish as a condiment for ham.
Mix milk, corn, salt and pepper. Place in buttered casserole dish. Cut margarine into small pieces. Arrange over corn. Crumble crackers and sprinkle over casserole. Bake at 350° until browned. Makes 6 to 8 servings.
Beat eggs, sugar and vanilla together, adding sugar gradually. Then add flour and baking powder. Heat milk and butter until hot, do not boil. Add to mixture. Pour into two 9-inch round baking pans. Put in oven then turn on to 375°. Bake for 20 minutes, then check.
Coat chicken lightly with flour. Brown in skillet with 2 tablespoons oil. Top with Hunt's chunky garlic and herb sauce. Simmer, covered, 20 to 30 minutes or until cooked through.
Soften cream cheese and combine with sour cream. Add taco seasoning; mix well. Drain salsa well. Spread on top of sour cream mixture. Place chopped onion on top of salsa, then place lettuce on top of that. Next, layer the cheese, then tomatoes. Serve as is, layered, not mixed! Serve on top of large, plain (no-frills) nacho chips.
Preheat oven to 350°. Spray 9 x 13-inch glass baking dish with Pam. In prepared dish, layer chicken breasts. In medium bowl, combine cranberries, Catalina dressing and soup mix. Stir until well combined. Pour over chicken, making sure it coats completely. Bake in preheated oven for 1 hour or until chicken is tender and cranberries form a glaze.
Brown chops on both sides. Drain oranges. Combine juice with remaining ingredients and pour over pork chops. Cover and simmer gently for 45 minutes. Stir in orange sections just before serving. Serves 4 to 6. Good with brown, wild rice.
In a 1 1/2-quart casserole, combine frozen vegetables and water. Cook, covered on 100% power (High) in microwave for 7 to 9 minutes or until just tender. Drain well. Stir in the cream cheese, milk, pepper and garlic powder. Cook, covered on High for 2 to 3 minutes or until heated thorough, stirring once. Makes 5 servings.
Recommended ingredients are: Arrowhead Mills Organic Flour, multi-grain, pastry flour or Spelt. For milk use Organic Valley nonfat dry milk or goats milk or Chrome Dairy hormone and antibiotic free milk. Use Ghee clarified butter (from Purity Farms) or goat butter.
Brown sausage in a heavy skillet and drain drippings; remove sausage and set aside. In skillet, saute onion in oil until soft. Cut chicken breasts into strips and cook in skillet until browned and almost done. Combine sausage, onion and chicken strips with remaining ingredients in a 2 quart baking dish; cover with foil. Bake at 350° for 35 minutes. Uncover and cook for 15 minutes. Serve over rice or pasta.
Spread rice in greased glass dish. Layer chicken over rice. Sprinkle with pepper, salt and onion soup mix. Top with mushroom soup and water. Cover and bake at 325° for 2 hours.
Heat oven to 375°. With knife, cut shortening into biscuit mix until like coarse cornmeal. Stir in sugar, raisins and caraway seed. With fork, stir in milk until blended well. Pour into greased 9-inch pie plate; spread smooth. Bake at 375° for 30 minutes. Serve hot.
Add stew beef to crock-pot on low in a.m. Let it cook all day. Shred beef with fingers and return to pot. Add barbecue sauce; heat 20 minutes longer.
Cream oleo and sugars. Add eggs one at a time. Blend well. Add vanilla. Add sifted dry ingredients. Stir in oatmeal, sliced oranges, nuts and coconut. Bake at 350° for 10 to 12 minutes. Let cool slightly before removing from cookie sheet.
Lightly grease 9-inch square pan. Spread 1/2 cup sauce over bottom of dish. Arrange uncooked noodles in dish. Combine Ricotta, eggs, basil, oregano and Parmesan cheese; spread over noodles. Top with noodles and 1/2 cup sauce. Combine zucchini, salt, pepper and flour. Spoon into dish; top with more noodles and rest of sauce. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil; sprinkle with Mozzarella and bake about 15 minutes. Let cool about 15 minutes before cutting.
Beat cream cheese until very soft. Gradually add 1/2 cup milk; blend until smooth. Add remaining milk and pie filling mix; beat at lowest speed of electric mixer until blended, about 1 minute. Pour at once into pie shell. Chill for at least 3 hours.
In a large boiler, put broccoli, onion, celery, seasonings and a couple of bouillon cubes. Cook until broccoli is tender. Add half of the butter while cooking. Drain most of the juice, leaving a little. Add rice and mix. Add Cheez Whiz; stir. Put in a baking dish and bake about 45 minutes.
Bring to boil the first 6 ingredients, then set aside to cool. Pour over remaining vegetables. Drain peas and beans. Will keep 1 to 2 weeks.
Put all ingredients into blender container. Cover and blend until smooth. Makes about 2 cups dip.
Melt butter in large skillet. Add onion and green pepper and cook until tender. Add remaining ingredients and simmer 30 minutes.
Cook ground beef; drain. Add taco season to beef and follow directions on season packet for water. Set aside.
Mix Kool-Aid, water and sugar together in gallon container. Store in refrigerator until ready to use. Pour in punch bowl; add pineapple juice and ginger ale. Makes 55 punch cup servings.
Cream butter and sugar. Add eggs and vanilla. Add flour, salt, nutmeg, baking soda and cinnamon. Stir in pineapple and apple until blended. Grease and lightly flour a 12 x 9 x 2-inch sheet cake pan. Spread batter evenly. Bake at 350° for 20 minutes.
Cook squash in salt water until tender. Drain. Mash. Add other ingredients. Bake 25 minutes at 350° until lightly browned.
Beat eggs, oil and sugar. Add apples and vanilla. Sift flour; add soda, salt and cinnamon, adding to the other ingredients. Add the nuts. Beat well. Pour into a greased cake pan. Bake at 350° for 45 minutes. Let cool before you add the icing to the cake.
Heat oven to 375°. Cream butter and sugar. Add eggs and blend well. Add hot water and soda. Stir. Add 2 1/2 cups flour, a little at a time. Mix 1/2 cup flour with raisins and nuts, along with cinnamon, cloves and allspice. Add to egg mixture all of flour. Then add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake approximately 15 to 20 minutes until brown. Do not burn!!
Place butter in a microwave baking dish and microwave on full power for 30 to 45 seconds or until melted. Rinse and dry chicken pieces. Cut wings at joints, separating each into 3 sections. Discard tops. Dip remaining pieces in melted butter. Combine bread crumbs, almonds, salt, parsley, garlic powder and pepper. Coat chicken pieces. Place half of wings in a dish with small end toward the middle. Sprinkle with paprika. Microwave on Medium-high (70%) for 10 to 12 minutes. Makes 24 appetizers.
Mix the cake mix according to the directions on the box. Pour cake mix into a 9 x 13-inch greased cake pan.
Dice all ingredients, except shells. Add spices, vinegar and oil. Best if made night before use. Refrigerate.
Remove shell of shrimp up to tail. Cut shrimp down to the back, leaving in butterfly fashion. Remove vein. Place in baking dish. Melt butter; combine remaining ingredients. Place stuffing in each shrimp. Bake in preheated 350° oven for 20 minutes or until tails curl up and shrimp meat is bright white. Serve with drawn butter and lemon wedge.
Combine all ingredients; mix well. Place into a 9 x 13-inch glass casserole dish. Bake at 350° for 1 hour.
Preheat oven to 375°. Combine milk, sugar, eggs and vanilla. Place about 1 tablespoon rice and a few plumped raisins in the bottom of each of 8 custard cups. Fill with custard. Place cups in pan of water and bake about 30 minutes, until a silver knife inserted in center of custard comes out clean. Do not overbake. Cool and turn into serving dishes. Top with vanilla sauce.
In a large bowl, combine broccoli, cauliflower, bacon, tomato and eggs. In another bowl, combine mayonnaise, sugar and vinegar until smooth. Just before serving, pour dressing over salad and mix well.
In a small bowl, cream together the margarine and 1/2 cup confectioners sugar. Add 2 cups of flour; stir well with wooden spoon. Pat into a 13 x 9-inch pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease and flour Bundt pan; set aside.
Brown beef with onion. Drain. Add pepper and remaining ingredients. Simmer 1/2 hour. Serve on buns.
Mix butter, peanut butter, oats, vanilla, powdered sugar and coconut in large bowl. Mix well. Roll into small balls. Place on cookie sheet and refrigerate for 30 minutes or until cold. Melt in small pan on low heat paraffin wax and chocolate chips. Dip peanut butter balls into chocolate mixture. Let set a few minutes and serve.
Lay spareribs in baking pan. Cover with sauce made from listed ingredients and bake 2 1/2 hours at 325° or until tender.
Pour pecans in bottom of pie shell. Cream butter, sugar and salt. Mix in the eggs, Karo syrup and vanilla. Pour into pie crust. Bake at 350° for 50 to 60 minutes.
Let cream cheese soften at room temperature. Blend in lemon juice and catsup until creamy. Slowly add juice from can of shrimp until blended thoroughly. Add shrimp, either whole or cut up, depending on size. Chill several hours. Serve with crackers or chips.
Brown meat in 3-quart saucepan; drain. Add sauce and simmer 10 minutes. Cook lasagna according to package directions; drain (separate lasagna and lay out flat on wax paper to keep pieces from sticking together). Combine cheese, eggs, parsley, salt and pepper for filling.
Slowly heat tomato sauce. Meanwhile, in medium-size bowl, soak bread crumbs and drop of water to dampen. Set aside. Clean squid bodies and legs thoroughly. Soak in cold water until ready to use. Finely chop onion and garlic; saute in olive oil. When onions are soft, mix the mixture into bread crumbs; add parsley, oregano, salt and pepper. Loosely stuff squid bodies with mixture. Close open end with toothpick. Raise temperature of sauce and add squid. Cook, covered, for 10 minutes. Serve over spaghetti. Serves 4 to 6.
Cut large fryer in serving size pieces. Wash. Partially cook in boiling water for 20 minutes; drain. Sprinkle with salt, celery salt and pepper. Dip in batter. Drop in hot fat (360°). Fry until golden brown, 5 to 7 minutes. Serve immediately.
Melt the cocoa in water and oleo and bring to a boil. Remove. While hot, add the flour, sugar and salt. Mix well. Beat in the eggs, sour cream and soda. Pour into a greased 11 x 17	x 1-inch cookie sheet. Bake at 375° for 20 to 22 minutes.
Combine ingredients. Next morning, drain well and rinse slightly. Divide mixture into freezer containers and pour this mixture over cucumbers in container, enough to float the container of cucumbers.
Blend soup with 1/2 can water. Measure out 1/4 cup of mixture and combine with beef, bread crumbs, egg, onion, parsley and salt. Shape into balls about 1 inch in diameter. Brown in hot oil or Crisco, then add remaining soup mixture and relish. Cover and cook over low heat about 20 minutes, stir occasionally. Serves 6.
Boil one cup water; dissolve jello and gelatine mixture into water and cool. Add orange juice and pineapple juice. Whip cream and fold in nuts, pineapple, carrots and mayonnaise. Fold this into cooled jello mixture. Place in mold and refrigerate. When mold begins to set, stir up to prevent the nuts and pineapple from sinking to the bottom. When set, place in hot water and turn out immediately.
Mix cake mix, water, oil, butter and 1/2 can condensed milk. Pour half of batter in a greased and floured sheet cake pan. Bake at 350° for 15 minutes or until done.
Cream shortening; add sugar gradually. Add eggs (1 at a time), beating well after each egg. Sift flour, soda, salt and cinnamon. Cut up apples and add to sugar mixture alternately with dry ingredients. Add chopped nuts and vanilla. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Prepare dinner as directed on package. Pour tomato sauce into a bowl. Add spices, then add to macaroni. Chop pepperoni into small pieces and add to mixture. Put mixture into casserole; top with cheese mixture. Bake for 1/2 hour at 350°.
Melt margarine. Add onion and saute until brown. Mix all ingredients together. Sprinkle top with paprika. Bake at 350° for 1/2 hour or until real hot.
Dissolve gelatin in boiling water. Stir in strawberries and lemon juice. Chill until slightly thickened. Fold in whipped topping. Spoon into individual dessert dishes. Chill until set, about 2 hours.
In large skillet brushed with Wesson oil, brown ground beef, onion and green pepper; pour off fat. Add macaroni, kidney beans, Hunt's tomato sauce, water, chili powder and salt. Cover and simmer gently for 15 minutes, stirring occasionally. Top with cheese and heat until it melts.
Drain tamales, reserving sauce. Slice tamales crosswise; set aside. In mixing bowl combine tamale sauce, flour, chili powder and garlic salt. Add corn, eggs, olives and tamales. Turn into a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350° for 35 to 40 minutes. Sprinkle with cheese and bake 3 minutes or until cheese melts. Cut into squares. Serves 4.
Spread in pan, 9 x 13-inch, and bake 20 minutes at 350°.
Boil the first nine ingredients for 20 minutes. Stir often. Add next four ingredients. Pour into a greased 9 x 13-inch casserole dish. Bake at 350° for one hour.
Cream butter and sugar; add eggs, jam, raisins and coconut. Sift dry ingredients together. Add alternately with buttermilk which has soda in it. Bake in 3 greased and floured layer cake pans at 350° for 30 minutes or until cake springs back when touched. Cool, fill and ice.
Boil sweet potatoes until you can just stick a fork in them. Do not overcook because they will be cooked again. Run under cold water. Peel and slice; they should make about 3 cups. Place alternate layers of sweet potatoes and apples in buttered dish. Sprinkle each layer with sugar, salt, cinnamon and grated orange rind. Dot top with butter. Bake in preheated 375° oven for one hour.
In wok or skillet over medium-high heat, cook kielbasa about 2 minutes, stirring frequently, until lightly browned. Stir in frozen vegetables, tomatoes, garlic and pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes until vegetables are tender. Stir in beans and cook 1 to 2 minutes longer until heated through. Makes 4 servings.
If you have a food processor, combine all ingredients and process until smooth. If not, place all in a mixing blender and blend until smooth. Be patient, it will take a little time to become blended and you may have to scrape the sides of the blender several times to accomplish full blending. Makes 2 1/4 cups. Serve with nacho chips.
Mix sugar, vinegar, salad oil, and salt and heat until sugar dissolves. Cool. Pour over cabbage, green pepper and onion mix. You can keep in a covered jar in refrigerator for as long as a week.
Cut flour and butter as for pie crust. Add water. Pat on cookie sheet. Does not need to cover the whole sheet.
Heat milk; add butter and well beaten egg yolks. Mix the sugar, cocoa, flour and pinch of salt together. Stir into milk mixture and cook until thick, stirring constantly. Remove from heat, add vanilla and pour into 9-inch baked pie shell. Cool. Cover with meringue. Brown in hot oven.
Cook Rice-A-Roni according to package and broccoli according to package, reserving some liquid from broccoli. Mix together Rice-A-Roni, broccoli, chicken, soup, and grated cheese. Pour into large casserole dish. Add reserve liquid, if necessary. Mix bread crumbs and margarine. Top the casserole, then sprinkle with Parmesan cheese. Bake at 350° for 30 to 45 minutes until bubbly. Serves 8.
Heat the oven to 350°. Add the paste, sauce and seasonings to the meat. Layer the noodles, meat, Mozzarella cheese and cottage cheese in a 9 x 13-inch pan. Begin and end with the meat mixture. Bake for 45 minutes. Let your lasagna stand for 15 minutes before cutting into 3-inch squares. Makes 8 servings.
Mix all ingredients. Knead the dough. Allow to rise. Knead again and make into loaves. Make a slit into the center of each loaf, lengthwise. Brush the loaves with melted butter. Bake 25 minutes at 350°.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Combine the remaining ingredients; blend and pour over top of cake mixture. Bake for 45 minutes to 1 hour at 375°. Cool and cut into squares.
Mix all together. Put into greased 8-inch pan. Bake at 350° for about 30 minutes.
Tear cake into bite-size pieces. Beat vanilla pudding mix and mix until smooth and thickened; stir in yogurt. Layer 1/4 of the cake pieces, 1/2 can pie filling, 1/4 of the cake pieces and 1/2 of the vanilla pudding mixture in 3-quart glass serving bowl; repeat. Sprinkle with almonds. Refrigerate until chilled. Makes 12 servings, 280 calories, 350 mg. sodium, 1 mg. cholesterol, 1 g. saturated fat and 1 g. polyunsaturated fat. Calories can be reduced by using diet pudding.
Place over low heat until cheese and butter melt. Thicken slightly with white sauce. Place in casserole dish and bake at 350° for 20 minutes.
Combine all ingredients. Simmer at least 30 minutes. Serve hot. Makes 12 servings.
Mix all soups, onions and Ro-Tel together. In greased pan, layer chicken, Doritos and soup mixture, then top with cheese. Put in oven and bake until cheese melts.
Blend all the ingredients in blender. Make your favorite meatballs. Brown in skillet. Pour sauce over them. Bake in oven at 350° for 30 minutes.
Boil together until it forms a thread.	Beat white of 3 eggs until stiff. Pour syrup over egg whites, beating continually. Add vanilla to taste. When cool, add grated rind of orange and 1/3 cup mayonnaise.
Mix sugar, butter and milk in saucepan. Bring to a rolling boil. Boil 3 minutes. Stir (not to burn); remove from heat. Stir in peanut butter, vanilla, oats and peanuts. Drop by tablespoon on waxed paper. Makes about 2 1/2 dozen clusters.
Preheat oven to 350°. In a mixing bowl, combine butter and sugar and blend thoroughly. Add eggs, one at a time, blending well. Stir in flour and walnuts and blend well. Divide batter among 6 buttered molds, patting each evenly over the bottom. Peel and core apples; thinly slice. Divide apple slices among tarts on top of batter. Place in preheated oven and bake for 15 to 20 minutes until batter puffs slightly and the edges are golden. Sprinkle tarts with powdered sugar and return them to oven to brown slightly, about five minutes.
Combine vinegar, sugar and oil in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Combine sauerkraut, carrot, green pepper and onion in bowl. Add liquid and blend thoroughly. Cover and chill for 4 to 6 hours or overnight. Yields 4 cups.
Preheat oven to 375°. Mix together butter, salt, pepper, parsley and rosemary. Spread about 1 tablespoon of butter mixture. Place corn in foil diagonally. Roll up tightly. Twist ends to seal in place on baking sheet. Bake for 30 minutes. When done, top remaining butter mixture on corn.
Heat oven to 350°. In a large mixing bowl combine sugar, brown sugar, flour, salt and eggs. Blend well at medium speed. Stir in margarine, milk and vanilla. Pour into 9-inch unbaked pie shell. Bake at 350° for 45 to 55 minutes until knife inserted near center comes out clean.