HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta and drain. Add remaining ingredients and mix thoroughly. Add chopped green pepper, onion, tomatoes or whatever you desire.
Cook sliced carrots and onion in salted water. Drain. Melt cheese and butter together. Mix and bake in a casserole at 350° for 25 minutes or until bubbly.
Mix all together to make tea cakes. Roll out like biscuits. Cut with biscuit cutter. Bake in 350° oven until golden brown.
Preheat oven to 425°. Beat egg slightly. Mix in remaining ingredients. Pour into pastry-lined pie pan. Bake for 15 minutes at 425°. Reduce oven temperature to 350°. Bake 45 minutes longer or until toothpick inserted in center comes out clean. Cool. Serve with whipped cream.
Mix all ingredients except soup. Shape in patties. Fry in skillet until done. Place in baking dish. Mix soup with 1 can water. Pour over patties. Either, cover and bake in microwave for about 10 minutes or bake in conventional oven for about 30 minutes at 350°. Make sure soup is bubbly.
Heat oven to 350°; grease 13 x 9-inch pan. In large bowl, blend first 9 ingredients, low speed until moistened, then for 3 minutes at medium speed. Pour half of batter into pan. In a small bowl, combine 1/2 cup sugar and cinnamon. Sprinkle half of sugar mixture and chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips. Bake at 350° for 35 to 40 minutes. Top with ice cream to serve.
Spray large skillet with nonstick butter flavor spray. Add spinach and stir-fry 1 to 1 1/2 minutes until spinach softens. Add soy sauce and cook another minute.
Peel and slice potatoes in quart jar. Add corn meal, salt, baking powder and soda. Pour warm water and scalded milk over mixture. Put lid on jar. Place jar in electric oven. Turn control just until oven clicks on. Let stand overnight or 12 to 15 hours, until contents are fermented. Remove potatoes from starter and make the sponge.
Marinate salad for 4 to 6 hours or overnight in the mixture of mayonnaise, vinegar and sugar, then add bacon. Keep cold.
Mix ingredients and pour into a greased and floured cake pan. Bake at 325° for 30 minutes. Cut into bars.
Mix milk, shortening, sugar, salt and 1 cup flour. Beat with spoon. Add yeast and egg. Add rest of flour; let rise until double. Punch down. Roll; spread with butter. Sprinkle with brown sugar and cinnamon. Roll as for jelly roll. Slice 1-inch thick and put in pan on top of Sticky Goo. Let rise until Goo cannot be seen. Bake at 350° for 20 minutes. Take out and let rest 1 minute; turn upside-down on cookie sheet.
Mix all ingredients. Serve immediately or refrigerate overnight. Makes 2 1/2 cups.
Melt butter. Add sugar and nuts. Boil for 2 minutes. Line 2 cookie sheets with foil. Lay out the crackers. Spread the mixture as evenly as possible. Bake 10 minutes at 350°. Cut in half while warm. Cool completely before storing. (Watch carefully, they burn easily.)
Cook rhubarb and dates in water for 5-8 minutes. Add sugar, crumbs and butter. Bake in a greased 1-quart casserole at 350° for 15 minutes. Serve warm or cold with whipped cream or other topping. Serves 4.
Cream butter and peanut butter; add sugar gradually and cream thoroughly. Add egg. Sift remaining ingredients together and add to creamed mixture. Chill dough well. Form in small ball the size of a walnut, flatten with a fork dipped in flour to make a crisscross design. Bake for 10 to 12 minutes at 375°.
Combine all ingredients; let stand in refrigerator overnight. Serves 6 to 8. Keeps well for a long time.
Cream margarine and sugar. Add eggs and milk. Mix well. Add dry ingredients, lemon rind and nuts. Beat well. Pour into loaf pan that has been greased and lined on bottom of pan with wax paper (cut to make it fit). Bake at 325° for 1 hour.
Line a large electric skillet with foil. Combine sugar, water, syrup and margarine on skillet. Set temperature at 375°. Cook, stirring occasionally, until syrup turns golden brown. Stir in peanuts. Continue stirring until mixture turns medium brown. Add soda. Stir vigorously. Remove foil containing candy from skillet and let cool. Remove sheet of candy from foil and break into pieces. Yields 1 pound.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon in crust. Chill until set, at least 4 hours. Garnish with cherries.
Layer broccoli and chicken, then soup mixture. Layer 1/2 cup grated Cheddar cheese. Layer 1/2 package Pepperidge Farm dressing mix. Put 1/2 stick oleo in parts on top. Bake at 350° close to 1 hour in a 9 x 13-inch glass casserole.
Toss popcorn, cereal squares and pretzels in large bowl. Combine 2 tablespoons melted butter and taco seasoning; drizzle over popcorn mixture. Sprinkle with Parmesan cheese and toss to coat; cool. Store in airtight container. Just before serving, toss with Cheddar cheese.
Combine pineapple with well beaten eggs. Mix sugar and cornstarch together and add to the egg and pineapple mixture. Mix well. Pour into 1-quart baking dish. Dot with butter and sprinkle with cinnamon. Bake at 350° for 45 to 60 minutes or until firm and brown. Makes 6 servings.
Heat oven to 375°. Grease square baking dish, 8 x 8 x 2-inch. Cook and stir ground beef until brown; drain. Mix sour cream, mayonnaise, Cheddar cheese and chopped onion; reserve. Mix baking mix and water until a soft dough forms. Pat in pan, pressing dough 1/2-inch up on sides. Layer beef, tomatoes, onion and green pepper in dish. Spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake until edges are light brown, 25 to 30 minutes. Serve with your choice of taco sauce. Serves 5 to 6.
Brown bacon and onion. Add carrots, potatoes, bouillon and 1 cup of water. Simmer until cooked. Add corn, milk, cheese and flour, mixed with milk to thicken. Heat until hot; do not boil.
Brown ground beef, onion, green pepper and garlic. Add tomato sauce, can of tomato paste, water, bay leaf, nutmeg and sugar. Simmer.
Cook cauliflower and carrots in salted water. In shortening, brown onion and parsley greens. Add paprika and flour. Add to soup slowly. Bring to a boil. Make small dumplings from one egg and add to soup, if desired. Serve hot.
Soak raisins in hot water. Cream sugars and Butter Buds. Add egg whites, oats, flour, soda, spices and vanilla. Stir until smooth; then add raisins and water. Stir. Chill, if needed, or add a little extra flour. Drop by teaspoonful onto cookie sheet sprayed with Pam. Bake at 325° for 17 minutes.
In a bowl, beat sugar with butter until it looks creamy. In another bowl, beat the eggs strongly for 3 minutes. In a double boiler, melt chocolate with the milk over hot water. Add eggs and chocolate mixture to the butter, mixing well each time. Combine flour, baking powder and salt in a bowl. Add this slowly into the batter. Add the vanilla and last, add the chopped walnuts.
Soften gelatin in 1/4 cup cold water. Combine egg yolks, 1/4 cup sugar, salt and 1/4 cup water in top of double boiler. Blend. Stir in gelatin mixture. Place over boiling water. Beat constantly with rotary beater until thick and fluffy, about 5 minutes. Remove from heat and cool well.
Preheat oven to 325°. Oil a 7 or 8-inch baking dish. In a large bowl, combine first 4 ingredients. Saute onion for 5 minutes. Add tomato and basil and saute 10 minutes, stirring frequently. Add broccoli and mushrooms and cook 5 minutes more. Add this mixture to eggs and pour into prepared dish. Bake 15 to 17 minutes until set. Serve immediately.
Mix beans and seasoning mix together and spread on bottom of 9 inch pie plate. Layer remaining ingredients over bean mixture. Refrigerate and serve with warm tortilla chips. Makes 6 to 8 servings.
Crumble beef in microwavable bowl. Heat on High for 2 to 3 minutes, stirring once. Drain. Stir in spaghetti sauce and water. Combine cheese, egg and pepper.
Place apples and dry ingredients in bowl. Toss to coat well. Pour into casserole dish or 9 x 13-inch baking pan coated with Pam. Coat chops with Shake 'N Bake and arrange on top of apples. Bake in 400° oven for 45 minutes.
Cook frozen spinach on high until barely defrosted. Drain in colander, pressing out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix well. Mound mushroom caps high with spinach mixture. Arrange on serving plate and cook on high until steaming, approximately 3 to 4 minutes. Spinach mixture may be formed into balls and frozen to be placed in mushroom caps just before microwaving.
Mix sugar, milk and molasses in saucepan and bring to a boil. Boil for 8 minutes, stirring constantly. Remove from heat and add marshmallow. Pour into 8x8 buttered pan. Cut when cool.
In a well-greased and flour dusted 9-inch spring-form pan, pat about 1/2 of Walnut Streusel in an even layer and set aside.
Mix all together at one time. Bake 50 to 55 minutes in 350° oven.
Mix flour, salt and margarine until like sand crumbs. Add just enough water to hold together.
Mix all ingredients and pour into baking dish. Make a topping of 1 stick margarine and 1/4 pound saltine crackers, crushed. Brown under broiler. Can be heated in microwave.
Mix meat, brown and drain. Melt cheese in skillet. Add spices, return meat to skillet and blend. Spread on rye. Can be frozen. Heat under broiler until cheese bubbles and turns brown.
Pour water over oats and let stand 20 minutes or until cool. Cream shortening, sugars, eggs and vanilla; add to oats mixture. Sift together dry ingredients and add to oats mixture; mix well. Grease and flour 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix all the ingredients well and add the spice ball. Cook 1 1/2 to 3 hours. Stir often until mixture is to desired thickness. Remove spice ball and can.
Stir honey into hot tea until well blended. Cool and chill. Chill fruit juices and 7-Up. At serving time, combine tea and honey mixture with fruit juices in a punch bowl. Slowly pour in chilled 7-Up. Add ice cubes. Makes about 35 servings.
Cook carrots in small amount of water for 5 minutes or until tender. Place carrots in greased casserole dish. Dot with butter. Stir in onion; sprinkle with cheese. Top with chips. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Pour boiling water over oats. Cover and let stand 20 minutes. Mix all other ingredients together, then mix in oats. Bake at 350° for 40 minutes.
About 2 1/2 hours before serving, prepare rice as label directs; set aside. Discard tough green outer leaves from cabbage; with sharp knife, remove core. Fill 8-quart sauce pot three-fourths full with water; heat to boiling. Place cabbage in water, cut side up. Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly; remove 8 large leaves from cabbage and let drain on paper towels. Coarsely shred remaining cabbage; set aside. Trim rib of each reserved leaf very thin. In 10-inch skillet over medium-high heat, cook ground beef, onion, salt and pepper until meat is browned, stirring often. Stir in rice and 1 1/2 cups marinara sauce. On center of each cabbage leaf, place about 1/2 cupful ground beef mixture. Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion. Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish. Place stuffed cabbage rolls, seam side down, on cabbage in dish. Pour remaining sauce over cabbage rolls; cover dish with foil. Bake in 350° oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish. Makes 8 servings, 350 calories per serving.
Mix the ingredients and pour over chicken wings (5 pounds). Bake at 350° for 1 to 1 1/2 hours.
Grease 13 x 9-inch pan or baking dish. Put layer of potatoes on bottom. Put onions over potatoes. Salt and pepper. Place chicken on top with skin side up. Salt and pepper. Spread soup over chicken. Cover and cook at 350° for 1 hour or until fork can be inserted with ease. Uncover and brown.
Boil potatoes with jackets on with bay leaf and cook until tender. Cool, then peel. Shred potatoes into an oblong baking dish. Mix soup, onion and sour cream in a mixing bowl. Cover potatoes with mixture. Top with cheese. Bake at 350° for 1 hour or little less. Don't burn. can put in microwave for 15 minutes, but watch the cheese.
Combine all ingredients in a pan or slow cooker. Add enough of the saved vegetable water to ingredients so it won't stick or burn. Heat through until flavors blend. If cooked too long, the potatoes will become mushy. Serve with hot bread! Good!
Cream butter and sugar, gradually add in flour. Add nuts and vanilla. Shape into 1-inch balls. Bake at 325° for 20 min. DO NOT BROWN. Roll in Confectionor's Sugar, let cool and roll in sugar again. Makes 2 - 2 1\2 Doz.
Beat egg whites until stiff, gradually adding sugar and baking powder. Fold in crushed crackers, pecans and vanilla. Pour into greased 9-inch pan and bake at 325° for 30 minutes. When cool, top with whipped cream and sprinkle with additional chopped nuts.
Beat eggs; add sugar and milk. Sift half of the flour, the salt and baking powder together and add to milk and egg mixture. Beat smooth and add only as much more flour as needed to make batter thin enough to run through a funnel into deep, hot fat. Spirals and other shapes can be made by controlling spout with finger. Serve hot with molasses, jelly or powdered sugar.
With hand mixer, mix cream cheese and sauce together until smooth. If you want it more spicy, add more sauce. Now break out your favorite chip or vegetable and dip away. Our favorite is nacho cheese tortilla chips.
If you don't have sour milk, add 1/2 teaspoon vinegar to sweet milk and allow to sit a few minutes.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the whipped topping. Stir in 3/4 cup of the strawberries. Pour into pie crust. Chill until firm, about 15 minutes. Whisk pudding into milk. Fold in 1 1/2 cups of the whipped topping. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional sliced strawberries. Makes 8 servings.
Mix 2/3 cup water, 1/4 cup salsa, 1 tablespoon butter and stuffing mix. Pour into a 13 x 9-inch baking dish; top with deboned chicken. Pour remaining salsa over chicken and top with Mozzarella cheese. Cover with foil and bake 35 to 40 minutes at 350°.
Cut the broccoli into uniform 2 to 3-inch pieces. Steam until just beginning to become tender, but not cooked through. Remove from heat; allow to cool and chop into bite size pieces. Beat together the cream and eggs. Add the cheeses, onion, parsley, salt and pepper. Gently fold in the broccoli. Pour the mixture into a buttered, shallow baking dish and bake at 350° for 20 to 30 minutes or until bubbly and browned on top. This is better if made up the day before baking and serving.
Bake cake as directed in 13 x 9-inch pan. Mix sugar and crushed pineapple together. Bring to a boil and cool. Punch holes in cake and pour pineapple mixture over cake. Mix instant vanilla pudding by directions. Then add sour cream, mix together then spread over the pineapple mixture. Spread Cool Whip over top of cake, then sprinkle with coconut and nuts.
Mix all ingredients thoroughly and keep covered in refrigerator. Serve with ham or for an appetizer, spoon over cube of cream cheese and serve with crackers.
Remove stems from mushrooms and chop fine. Fry bacon crisp. Saute stems and onion in bacon drippings. Drain off most of the grease. In a bowl, mix bacon and all other ingredients except butter. Stuff this mixture into caps; pour butter over top and sprinkle with paprika. Bake 20 minutes at 350°.
In small bowl, combine cream cheese, 1 egg, 1/3 cup sugar and 1/2 teaspoon vanilla. Beat until mixture is light and fluffy. Spread over bottom of pie shell. Arrange pecan halves on top of mixture. In bowl, combine 2 eggs, 1/4 cup sugar, Karo syrup, maple flavoring and 1/4 teaspoon vanilla. Mix well and carefully pour over pecans. Bake at 350° for 45 minutes or until done.
Fill coffee cups half full with any of the ingredients. Dye boiled eggs in cups. For golden color, simmer dry outer skin of onions in an equal amount of water for 10 minutes or longer. For blue, mash blueberries (fresh, canned or frozen) in a pan. Add enough water to make a liquid. Simmer 10 minutes or longer. For yellow, simmer celery leaves 10 minutes or longer. For purple, use strong grape juice, and for brown, use coffee or tea.
Dissolve yeast in water. Heat cottage cheese to lukewarm. Combine sugar, onion, butter, dill seed, salt, baking soda and egg in a bowl with cheese and yeast mixture. Add flour to form stiff dough. Cover and let rise until doubled in bulk. Stir down dough. Turn into well-greased 1 1/2-quart casserole or 8-inch round pan. Let rise 30 to 40 minutes or until light. Bake in 350° oven 40 to 50 minutes. Brush with butter and sprinkle with salt. Yields 1 loaf.
Combine all ingredients. Refrigerate. Roll in balls, then in powdered sugar. Bake 10 to 12 minutes at 350°. Cool. Roll in more powdered sugar.
Brown beef in skillet. Add onion soup mix, tomato sauce and water. Bring to a boil. Gradually add macaroni. Simmer uncovered about 15 minutes or until macaroni is tender, stirring frequently to keep macaroni from sticking. Add more water if necessary. Serve garnished with parsley.
Cream together butter, shortening and sugar until fluffy. Beat in eggs and molasses. In separate bowl, combine remaining ingredients, then add to cream mixture. Roll into balls; roll in sugar. Bake at 350° for 10 minutes.
Crumble thick layer of cookies in bottom of casserole. Mix pudding by package directions and spread over crumbs. Spread peaches over pudding and spread layer of Cool Whip over peaches. Sprinkle cookie crumbs over cool Whip. Refrigerate overnight.
Flour chicken with herbs. Cook bacon in large frying pan. Save enough bacon fat in pan to cover bottom of pan. Saute chicken in fat until golden. Layer bacon on the chicken with a dollop of Boursin. Cover pan until the cheese is melted. Serve with rice and salad. So easy and elegant.
In a large flat bottomed bowl mix flour and salt with rubber spatula or wooden spoon.	Add water slowly, mixing as you pour. Additional	water may be	needed depending on the humidity of the weather. However, use caution in adding more water as	the dough should be very stiff for best results. Knead for 10 minutes. Dough is ready	to use when texture appears soft and smooth. Bake cookie creations in a 325° to 350° oven. Allow 1/2 hour baking time per 1/4 inch thickness of dough. Average time is 1 hour.
Place in blender and chop for 20 to 30 seconds. Store in refrigerator and use while fresh.
Combine first 5 ingredients in bowl; cut in margarine with pastry blender until mixture resembles coarse meal. Add yogurt and next 2 ingredients to dry ingredients, stirring just until moistened. (Dough will be sticky.) With floured hands pat dough into 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through. Sprinkle with remaining teaspoon of sugar. Bake at 400° for 20 minutes or until golden brown. (I use a 9-inch nonstick pan and spread a little butter or margarine on top before putting the sugar on.)
In small bowl or jar stir all ingredients until thoroughly mixed. Cover and refrigerate at least 2 hours. Can be refrigerated 1 week.
Layer dried beef in bottom of 9 x 13 inch baking dish. Wrap each chicken breast with a slice of bacon. Mix other ingredients together and pour over chicken. Cover with foil and bake at 325 degrees for 2 hours. Serve over rice.
Mix all ingredients together except butter and crust. Pour into unbaked crust; dot with butter. Top with top crust. Poke 3 or 4 holes in top of crust. Bake at 400° for 40 to 50 minutes until rhubarb is tender.
Remove mushroom stems; finely chop stems and reserve. Drain caps on paper towel. Melt butter in skillet; add onion, pepperoni, green pepper, garlic and mushroom stems. Cook until vegetables are tender but not brown. Add cracker crumbs, cheese, parsley, salt, oregano and pepper; mix well. Stir in chicken broth. Spoon stuffing into caps. Place caps in baking pan with 1/4 inch water covering bottom of pan. Bake uncovered at 325° about 25 minutes.
Combine sugar, cocoa, flour and salt in a medium saucepan. Blend in about 1/4 cup milk. Add remaining milk. Cook and stir over low heat until sauce boils and is thick and smooth. Remove from heat. Stir in butter and vanilla extract.
Mix first five ingredients. Just before serving, add corn chips and salad dressing. If you add hamburger, it becomes a complete meal!
Preheat oven to 350°. Melt chocolate and butter together. Cool.
Melt butter. Add onions; cook until soft. Mix stems, crumbs, cottage cheese, salt and pepper together. Add onions. Fill caps; brown in skillet in butter for 3 minutes. Broil mushrooms for 3 minutes. Serves 2.
Stir and mix well all ingredients except eggs and nuts. Do not stir again after first mixing, while cooking. Cook until forms a thread or reaches 234 degrees on candy thermometer. Add 3-4 tablespoons of beaten egg whites. Put syrup back on stove and cook to cracked ball stage or reaches 270 degrees. Add egg whites and beat until looses its glossiness. Add nuts and drop by teaspoonfuls onto waxed paper.
In a 12-inch skillet, saute onion in oil. Add cabbage and turn until all cabbage is coated with oil and shiny. Add vinegar, water or wine and diced apple. Turn down heat; cover and simmer for 5 to 10 minutes. Before serving, add spices. Mix cornstarch with enough water to dissolve. Add to cabbage and mix well. Serves 4.
Brown meat and onion in skillet. Season to taste. Line bottom of 1 1/2 or 2-quart casserole with cabbage. Sprinkle rice over cabbage. Spread meat and onion mixture on top. Pour soup over all and bake, covered, at 350° for 1 to 1 1/2 hours, depending on kind of rice used (instant or fast cooking requires less time). Makes 6 to 8 servings.
Beat eggs until very light; gradually add sugar and beat again thoroughly. Add melted butter, then nutmeg, soda dissolved. Work in sufficient flour to make a dough. Roll thin; cut out and bake in a quick oven at 400°.
Toss cabbage, apple, celery, raisins, and walnuts in large bowl. Mix dressings, salt, and pepper in small bowl. Add to cabbage mixture; mix lightly. Refrigerate.
Dissolve lemon gelatin in 1 cup boiling water. Cool. Stir in pumpkin, sour cream and lemon peel. Mix well and chill until slightly thickened. Fold in whipping cream. Pour into 2 1/2-quart glass serving bowl. Chill until almost set. Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce. Chill until slightly thickened. Stir in nuts and pour over pumpkin layer. Chill until firm. Yields 6 to 8 servings.
Melt all chocolate in top of double boiler. Add next 5 ingredients and stir until smooth and thickened. Pour into fondue pot or chafing dish. Serve with marshmallows, pound cake, pineapple, banana, apple and orange slices, strawberries or animal crackers.
Mix and form in small balls. Bake in a 400° oven for 10 to 15 minutes. Makes approximately 25 balls.
Cut eggplant lengthwise into halves and make several deep slits, do not pierce the skin. Insert the garlic slivers into the cuts. Lightly sprinkle the cut surface with salt and place the halves on baking sheet. Bake for 1 hour at 350°. Remove eggplants, cool slightly and invert on paper towels. As the eggplants finish cooling, squeeze them gently to eliminate any excess liquid. Scrape the eggplant and garlic out of the skins into a small mixing bowl and mash. Season to taste with salt and pepper. Stir in soy sauce, olive oil, chopped tomato and raisins. Refrigerate mixture overnight or for 2 to 3 days. Just before serving, stir the mixture well. Add more salt and pepper if needed. Stir in toasted pine nuts.* Cut pita bread into small triangles and serve with eggplant.
Combine all ingredients. Pack firmly in ungreased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Bake in preheated oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes before serving.