HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 5 ingredients; add dry ingredients. Drop on buttered cookie sheet. Cook in moderate oven (375°) for 8 to 10 minutes. Put piece of cherry on top if desired. Makes 2 1/2 dozen.
In a large kettle or Dutch oven, melt butter; saute onion until soft. Add cabbage, apple, orange juice, salt and bay leaf; mix well. Cover; simmer, stirring occasionally 1 1/2 hours until liquid is absorbed and cabbage is tender. Just before serving, stir in orange sections. Makes 6 servings.
Cook spinach per directions on package. Drain well. Mix sour cream and soup mix. Add to spinach. Top with cheese. Bake at 350° for 20 minutes.
Blend shortening and eggs. Add dry ingredients. Drop by teaspoon. Bake at 350° for 10 to 15 minutes.
Mix all ingredients. Stir in salad dressing and mayo to mixture until well blended. Cool and serve.
Place raw stew meat and raw vegetables in casserole. Pour soups and water over all. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Melt margarine or butter in shallow pan. Stir in honey, mustard, curry powder and salt. Add chicken; coat with sauce and bake 1 hour, turning once. Baste frequently until chicken is done and glazed.
Mix oranges, pineapple, cottage cheese, Cool Whip and Jell-O. Drain all fruit. Mix all together and refrigerate several hours.
Mix yellow cake mix, butter, 1 egg and nuts. Press on bottom of 9 x 13 pan. Mix cream cheese and 2 eggs until smooth. Mix in sugar. Pour over crust mixture. Bake in a 325° oven until done or lightly brown on top, about 30 minutes. Save about 1/4 cup of sugar to sprinkle on top of bars.
Brown ground beef in skillet, stirring until crumbly; drain. Layer vegetables in order given in crock-pot, seasoning each layer with salt and pepper. Top with ground beef. Mix soup with one soup can water in bowl. Pour into crock-pot. Cook on low for 6 to 8 hours, stirring occasionally.
Combine milk, flour, salt, baking powder and shortening. Roll out dough. Place half of dough in a 9-inch square pan. Cook fruit, butter, sugar and flour until thick. I use double boiler. Pour this filling on dough. Place remaining dough on top. Sprinkle with sugar. Bake at 350° for 30 minutes. You can use any fruit including blackberries.
Place butter in large bowl; microwave on High for 2 to 3 minutes. When butter is melted, add sugar, crumbs and peanut butter. Mix until smooth. Press into an 8 x 8-inch dish. Microwave on High for 2 minutes. Put chocolate chips in large bowl; microwave on 50% power for 3 to 4 minutes. Stir several times while cooking. When melted, spread over peanut butter layer. Chill; cut into squares. Store in airtight container.
In a small container, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Cover and simmer for 10 to 15 minutes or until meat juices run clear and vegetables are tender. Serve over rice. Serves 2.
Preheat oven to 350°. Mix shortening, sugar, brown sugar, eggs and peanut butter. Set aside. Mix flour, salt, soda and oats. Mix shortening mix and flour mix together. Roll into round balls and crisscross with a fork. Bake 8 to 10 minutes, checking the last few minutes.
Combine butter, brown sugar, flour, oats, soda and salt. Put half of this in bottom of pan. For filling, cook raisins, sugar, flour and water until thick. Add vanilla. Put on top of 1/2 oats in pan. Put rest on top of filling. Bake at 350° for about 20 minutes.
Melt butterscotch drops in a double boiler until soft. Add peanuts and noodles. Drop by spoonfuls onto a greased cookie sheet. Let harden.
Mix; pour into glass pan. Sprinkle yellow cake mix over all. Also 1 cup chopped nuts and dribble 1 1/2 tablespoons melted butter over all. Bake at 350° for 50 minutes. Serve with whipped cream.
Brown onions and ground beef. Add remaining ingredients and simmer 45 minutes, stirring occasionally. Recipe can be doubled.
Pre-heat oven to 350 degrees. Stir together the dry ingredients in a large bowl. Add the egg, banana and peanut butter. Blend well with a pastry blender until peanut butter and banana are about the size of small peas. Add the water gradually, stirring with a wooden spoon. The dough should be very stiff; if not add a little more flour. Knead the dough with your hands to create a smooth texture.Roll the dough 1/4 inch thick. (It helps if the "top" and "bottom" of the dough are lightly floured.) Use a cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets. Bake for about 40 minutes to one hour. The biscuits should be lightly browned and they should not be moist inside. Turn the oven off and let the biscuits stay inside without opening the door for five hours, or overnight, to let them harden.Store in an airtight container in the refrigerator. Makes 3 1/2 dozen 3-inch-long by 1-inch-wide biscuits.
Pound round steak very thin. Prepare stuffing made from toast (grated), chopped onion, chopped celery, chopped hard-boiled egg, salt, pepper, garlic, oregano and Worcestershire. Spread stuffing on steak; roll lengthwise and tie securely. Cover with tomatoes and sprinkle with seasonings. Add 1 cup water to baking dish. Bake at 350° for 1 hour; uncover and brown 1/2 hour. Serves 6.
Mix lemon cake mix, Cool Whip and egg. Will be stiff. Form into balls and roll in powdered sugar. Press flat on a cookie sheet. Bake 10 minutes in a 350° oven.
Combine chili sauce, grape jelly and mustard in crock-pot; stir well. Cover and cook on high setting while preparing meatballs.
In a bowl, combine flour, sugar and salt. Set aside. In medium saucepan, over medium heat, melt the margarine. Remove from heat. Add cocoa and stir until smooth. Add milk and sugar mixture. Return to heat. Stirring continually, cook until thickens, like a gravy or sauce. Remove from heat; add the vanilla. Serve over fresh hot biscuits or open-faced grilled ones. Or even serve over ice cream and cake.
Have all ingredients at room temperature. Use electric beater to mix. Roll into a ball or log shape. Chill. Before it becomes too firm, you can roll in walnuts or parsley.
Set aside 1 pint raspberries for sauce and combine rest of the berries in large bowl. Combine the pint of raspberries with the sugar in a blender for 30 seconds. Combine the cream cheese and yogurt in bowl. Beat until smooth with wire whisk. To serve, spoon some raspberry sauce onto each plate. Place some of the berries over the sauce and top with a heaping tablespoon of cheese mix. Makes 6 servings.
Grind raisins, walnuts and orange rind. Cream the butter and sugar. Add the beaten eggs. Fold in dry ingredients, alternating with sour milk. Add fruit, nuts and flavoring. Bake 55 to 60 minutes at 350°. Pour over hot cake in pan 1/2 cup sugar and juice of 1 orange.
Boil chicken until done. Pick off from bones. Boil rice. Add chicken, rice and tomato sauce. Mix well. Add salt to taste.
Pour water into 12-inch Dutch oven. Cut up cabbage and sausage into bite-sized pieces and mix together in oven. Cook 45 minutes with 14 coals on the top and 12 coals on the bottom.
Mix until blended cream cheese, Marshmallow Creme and caramel topping. Chill, if desired. Dip apple slices.
Cook and drain macaroni. Combine all ingredients; if using canned mushrooms, do not drain. Sprinkle Parmesan cheese on top and bake at 375° for 40 minutes in foil-covered casserole. Remove cover the last 10 minutes to brown top.
Cook in covered crock-pot on low setting, 4 to 6 hours. Cut tops from yams. Scoop out centers carefully and mash. Add butter, milk, salt and oregano. Beat until smooth. Add sausage. Mix well. Fill yam shells. Bake at 400° for 15 to 20 minutes.
Heat oven to 400°. Sift flour, baking powder and salt together. Cream shortening and sugar. Beat eggs just enough to break yolks. Add to shortening mixture. Add flour and milk alternately. Add vanilla. Drop. Bake at 350° for 15 minutes.
Cook potatoes in boiling water 20 to 25 minutes, until tender. Cool to touch. Peel and slice. Arrange in a lightly greased 3-quart baking dish. Combine remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour glaze over sweet potatoes. Bake, uncovered, at 350° for 30 minutes.
Beat egg yolks until light. Add sugar, juice and rind of lemon. Cook in double boiler until thick. Dissolve gelatin in 1/3 cup cold water and then dissolve again by placing cup in hot water. After removing first mixture from fire, stir in the dissolved gelatin and cool. Fold in whipped cream and crushed pineapple. Beat 6 egg whites until stiff and fold into mixture. Line a spring mold pan with wax paper. Place 2 dozen ladyfingers (upright) around the edge, then pour mixture into the mold. Refrigerate for at least 6 or 7 hours.
Put all ingredients in large bowl. Beat 5 1/2 minutes. Bake at 325° for 1 hour and 20 minutes in greased tube pan.
Cream sugar and butter. Add flour and egg yolks. Mix. Add milk, cooked rhubarb and cherries. Fold in beaten egg whites to which some of the sugar can be beaten. Pour into unbaked pie shell. Bake at 425° for 10 minutes and then at 350° until set and golden brown.
Line the bottom of a baking dish (10 x 14-inches) with hamburger meat. Sprinkle Lipton onion soup on top. Put mixed vegetables on top of this. Cover with mushroom soup and place Tater Tots on top. Bake in oven set at 350° for 45 minutes.
Saute onion and green pepper in a skillet. Then brown ground beef in skillet with onions and green pepper. Season with salt, pepper and adobo season to taste. When ground beef is brown, add stewed tomatoes and corn. Let simmer for 15 minutes, then put over rice.
Combine sugar, cornstarch, salt and juices in medium saucepan. Cook and stir until clear (5 to 8 minutes). Slowly stir in beaten eggs. Cook and stir over low heat until thickens (3 to 5 minutes). Cool 5 minutes. Beat in cream cheese and chill.
Cut slices of bacon in half; line sides and bottom of a 1 quart casserole. Cover with half of bread crumbs, tomatoes, green pepper, salt, sugar, butter and corn. Repeat with layers of remaining ingredients, saving a few bread crumbs for topping. Dot with butter. Bake uncovered in oven at 350° for 30 minutes.
Place all ingredients in mixing bowl, except eggs. Mix well. Add eggs last and mix well. Bake in 3 layers at 350°.
Mix together first two ingredients. Spread on tortillas. Sprinkle remaining ingredients on top. Roll tortillas as tightly as possible without pushing out the ingredients. Wrap in plastic wrap or waxed paper and refrigerate for a couple of hours or overnight. Slice and secure with a party toothpick.
Brown ground beef, onion and celery. Drain fat. Stir in garlic powder and chili powder. Stir in flour, salt and pepper. Add tomato juice. Bring mixture to a boil. Stir often. Add beans and heat through.
In medium bowl, combine 3 cups milk and pudding mix. Beat on low until thick. Fold in whipped topping.
Mix oleo and sugar. Add eggs and beat until well mixed. Add the sifted dry ingredients. Mix well. Add vanilla, nuts and chips. Mix well. Bake in a greased and floured 9 x 13-inch pan for 25 minutes at 350°.
Mix all ingredients together. Drop by teaspoon onto a cookie sheet. Bake at 400° for 10 minutes.
Preheat oven to 350°. Mix softened butter with the 1 cup of flour and the confectioners sugar until mixture is crumbly. Grease an 8-inch square baking pan. Press butter mixture into pan. Bake 20 minutes until set. Cool.
Cut frankfurters into 1-inch pieces. Mix tomato sauce and seasonings in a microsafe dish and add frankfurters. Microwave on High 4 1/2 to 6 minutes. Serve with toothpicks.
Blend soups, Parmesan cheese, sour cream, wine, garlic, chicken, mushrooms and spinach. Make 3 or 4 layers; cover and bake at 350° for at least an hour. Let stand 15 to 20 minutes before serving.
Preheat oven to 350°. Cook cocoa, water and butter in pan until butter is melted. Put flour, baking soda, vanilla, sugar, eggs and buttermilk in mixing bowl. Mix well. Add cocoa mixture and beat well. Pour into a greased and floured pan (13 x 9 x 2-inch). Bake in 350° oven for 30 minutes. Ice cake with the following icing while cake is still hot.
Combine first 3 ingredients. Cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserve 2 cups. Press remainder firmly in bottom of greased 9 x 13-inch pan. Bake at 350° for 15 minutes. In saucepan, over low heat, melt caramels with condensed milk and 1/4 cup margarine. Pour over crust. Top with reserved crumbs and bake at 350° for 20 minutes or until bubbly. Cool. Cut into 24 bars.
Heat apricots in top of double boiler over boiling water for 10 minutes. Put apricots, coconut and nuts through grinder using a fine blade. Knead ground mixture with lemon rind, lemon and orange juice. Add enough confectioners sugar to make a firm mixture. Form into small balls and roll in confectioners sugar. Allow to dry at room temperature for at least 4 hours. Makes about 1 pound.
Flour meat and brown in skillet. Remove meat and add remaining ingredients, (except cheese) to skillet. Bring to boil; then pour over meat in 7x11 inch pan. Bake at 300 degrees for 2 to 2 1/2 hrs. Add cheese the last 5 minutes. Serve when cheese melts.
Layer sliced bananas and wafers in a very large bowl. Mix pudding mix with 3 cups milk until just blended. Pour in the condensed milk and Cool Whip. Mix well. Pour over the bananas and wafers, using spatula. Make sure to coat well with the pudding mixture. Chill well. (This will make a wash tub full so be sure to use a very large bowl.)
Mix pudding, milk, cream cheese, sweetener, and vanilla with mixer until smooth. Fold in Cool Whip and fruit. Place in graham cracker crust. Chill.
Place all ingredients in large mixer bowl and beat at medium for 5 minutes. Turn into greased and floured Bundt pan or tube pan. Bake at 350° for 50 to 60 minutes. Let sit for 15 minutes before turning out onto plate. Sprinkle with powdered sugar.
Layer chicken and vegetables in a greased casserole. Cover with soup that has been mixed with broth.
Place chicken in large kettle with water to cover, season with salt and pepper. Simmer until tender. Remove chicken from bone. Place chicken broth and 2 cups of the milk into kettle and bring to simmer. Sift together flour, salt and baking powder. Combine liquid shortening and 1/3 cup milk. Add liquids to flour mixture and mix well. Place dough between waxed paper and roll to 1/8-inch thick. Cut in 1 1/2-inch squares. Drop into kettle of simmering chicken, broth and milk. Cover and simmer 40 minutes. Add salt and pepper to taste to liquid. Good dumplings need pepper.
Preheat oven to 350°. Generously butter a 23 cm (9-inch) cake pan; set aside. Place butter, granulated sugar, whole egg and vanilla in large bowl. Using electric hand mixer, beat 2 minutes or until mixture becomes thick. Sift flour and baking powder together. Using wooden spoon, incorporate half of flour into egg mixture in bowl. Pour in cream and mix well. Add remaining flour and continue mixing until well incorporated. Fold in beaten egg whites until no trace of white can be seen; set aside batter.
Place chicken parts in a lightly greased 12 x 8 x 2-inch baking dish. Arrange drained tomato wedges, mushrooms, olive and artichoke hearts on top of chicken. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with onion soup mix. Cover and bake at 350° for 1 hour or until chicken is done. Cook linguine according to package. Serve casserole over linguine.
Cream sugar and butter. Mix soda with sour cream and then add to creamed sugar and butter. Add eggs, one at a time, mixing after each. Finely add flour and flavoring and pour in tube pan. Bake for one hour or longer, until done. I bake at 325° for 30 minutes, then finish at 350°.
Saute onion in 2 tablespoons margarine. Add all ingredients. Bring to a boil. Reduce heat; simmer until sauce thickens. Stir occasionally. Serve over cooked macaroni.
Combine water and yeast in small bowl. In 3-quart pan, beat 2 cups of milk. Slowly add oleo, sugar and salt. Add the yeast mixture to the milk. Be sure the milk is now lukewarm. Stir in 6 cups flour, then 4 more. Put 2 cups of flour on bread board. Dump dough on floured board and knead. Return to bowl and let rise. Punch down. Make into 3 loaves. Put in greased loaf pans. Let rise until double in bulk. Bake at 400° for about 40 minutes.
Cream butter and sugar together. Add egg, vanilla and water. Mix well. Sift dry ingredients together and add to wet ingredients. Mix well. Stir in just about anything you want (1 cup nuts, chocolate chips, coconut, dried fruits, etc.). The more added makes the cookie more chewy. Drop in rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large bowl, toss together the chicken, apple, pasta, grapes, celery and onion.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. In 10-inch skillet over medium-high heat, cook onions and ground beef until meat loses its red color. Spoon off any excess fat. Mix meat and soup plus 1/2 can water. Pour into baking dish. Bake for 45 minutes or until hot and bubbly in the center.
Cream the shortening and sugar. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Add buttermilk and vanilla. Mix well. Pour into greased and floured tube pan and bake 1 hour at 325°.
Put cherry pie filling in bottom of cake pan. Drain pineapple, spread over cherries. Sprinkle cake mix (do not mix cake mix with water) over cherries and pineapple. Melt butter and dribble over cake mix. Spread chopped pecans over cake mix. Bake at 350° for 30 minutes.
Butter 9 x 13-inch pan. Lay whole crackers flat to form crust.
Cut various fruits into bite-size pieces; mix together in large bowl. Mix honey into yogurt and pour over fruit salad.
Cook onion and green pepper in butter on top of stove for 10 minutes. Add remaining ingredients; heat and serve.
Saute meat with onion; when done, add celery and cabbage. Cook until slightly wilted. In large pot, add all the rest and basil. Bring to a boil. Add water to cover. Cook about 30 minutes.
Preheat oven to 350°. Mix all ingredients together; bake for 45 minutes.
Toast almonds and sesame seed for 3 to 5 minutes at 350°. Combine first four ingredients.
Cook lima beans until tender. Drain and set aside. Melt 3 tablespoons butter or margarine in a saucepan and saute the mushrooms for 5 minutes. Sprinkle mushrooms with 6 tablespoons flour, then slowly add the milk. Stir and cook until sauce thickens and is smooth. Remove from heat and stir in cheese. Add the salt, pepper and chili powder. Mix well. Add the cooked lima beans and reheat. Serve piping hot.
Thaw pie crusts to room temperature. Mix ingredients in large bowl, except pie crusts. Carefully put 1 pie crust in the bottom of a 9-inch 2-quart glass baking dish. Pour ingredients in. Carefully put the 2nd pie crust on top. Bake in 350° oven until crust is lightly brown.
Cream together jello and cream cheese. Pour 1 cup hot water over mixture; let stand until thickened. Add crushed, drained pineapple, cherries and chopped walnuts. Spread Cool Whip on top. Decorate with cherries.
In a small heavy frying pan, heat the oil until hot, but not smoking. Add the garlic and saute until golden brown. Toss the cooked and drained pasta of our choice with the sauce, parsley and seasonings. Serve immediately.
Bake in 350° oven for 3 1/2 hours or until thick, stirring every 1/2 hour. Put in jars and seal.
Mix all ingredients together and refrigerate at least 6 hours. Fill muffin tins 2/3 full and bake at 350° to 375° for 15 to 20 minutes.
Sprinkle over potatoes and bake at 325° for 30 minutes or until brown. (May be frozen before baking, then bake longer.)
Put ingredients in an 11 x 13-inch dish. Pour water over and bake at 350° for 2 hours, covered with aluminum foil. You can prepare the day before, but don't add water until you are ready to bake.
Take large cauliflower and remove core, plus 1/4 of the cauliflower. Stuff with your favorite meat loaf mixture. Place in baking dish and bake for 1 hour at 350° until done. Top with favorite cheese topping and bake until cheese melts. Slice into wedges and serve.
Combine flour, salt, pepper and paprika; roll each piece of chicken in mixture. Heat oil in baking pan at 400° for 10 minutes. Place chicken in baking pan. Bake uncovered 30 minutes; turn and bake another 30 minutes.
Combine water, sugar, and syrup in saucepan. Bring to a boil over medium heat. Add peanuts and 6 drops red food coloring. Cook to hard ball stage. Remove from heat; add 1/4 cup oleo and pinch of salt. Beat until thick. Pour on greased cookie sheet. When cool, break in pieces.
Cook noodles. Brown meat, celery, onion and pepper. Add salt, soy sauce, then add soup and bring to a boil. Take 1/2 mixture and mix noodles, then take other half and put on top. Bake in 350° oven for 30 minutes. Add cheese strips just before done, if desired.
Place pretzels and butter in 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool. Cream sugar and cream cheese; spread over lukewarm pretzel mixture. Spread Cool Whip over cream cheese mixture and chill. Dissolve jello in boiling pineapple juice. Stir in frozen berries. Allow this to thicken to almost gel point. Pour over mixture. Chill about 2 hours or until ready to serve.
Cook broccoli in boiling water (salted) until tender. Drain. Cook chicken breasts until tender. Arrange broccoli in baking dish; place meat on top. Combine soup, mayonnaise, curry and cheese; pour over chicken. Sprinkle with Pepperidge Farm dressing mix over top or buttered bread crumbs. (Instead of chicken breasts, sliced chicken, turkey or ham may be used. If using ham, place it on bottom.) Bake at 350° for 25 to 30 minutes.
Spread chicken pieces on wax paper. Brush with lemon juice. Sprinkle with salt and pepper. Heat oil in large skillet. Add chicken; brown quickly on all sides. Drain oil. Add sugar, green pepper, onions, broccoli and chicken broth. Bring to boil; lower heat, cover and simmer for 10 minutes. Blend cornstarch and soy sauce; gradually stir in and mix well. Simmer briefly until thickened. Serve over rice.
Preheat oven to 350°. In medium bowl (use one with lid, preferably Tupperware) mix sugar and cinnamon (easiest to put in bowl, put lid on and shake); set aside. Spray Bundt pan with Pam. Open biscuits, one can at a time. Cut each biscuit in 6 pieces and toss in sugar/cinnamon mixture. (I usually cut 3 to 4 biscuits at a time, toss in mixture and put in pan.) As you repeat this process until all biscuits are done, you can add nuts or raisins if desired.
In large skillet, cook beef and onion together; drain. Stir in taco mix (do not add water). Spread in cooking plate, then top with green chilies. Mix milk, flour and eggs until smooth. Pour over meat mixture and bake in 350° oven for 25 minutes. Last, top with cheese and sliced tomatoes. Bake an additional 8 minutes.
Mix all ingredients. Drop by spoonfuls into hot oil in frying pan. Fry until golden brown. Turn over, fry on both sides. Turnovers may be cooled and frozen, placing wax paper between each. Thaw and reheat.
Mix corned beef hash with mustard. Place half of mixture in bottom of a 1 1/2-quart casserole dish. Place layer of onion, tomato, then cheese over hash. Repeat layers again. Cook, uncovered, in 350° oven for 40 minutes. Let stand for 5 minutes.
Wash and break beans. Mix all the ingredients and cook 30 minutes in open kettle. Put in jars; seal and store.
Soften cream cheese. Add peanut butter and blend well. Add powdered sugar, Cool Whip and vanilla; mix well. Pour carefully into graham cracker crusts and spread around. Replace covers and put into refrigerator overnight or quick method, put into freezer for 1 hour.
Melt chips, peanut butter and butter. Combine cereal, pretzels, raisins and peanuts; coat with the melted mixture, then sift through powdered sugar. (Makes a lot; good for the holidays.)
Mix all in bowl. Press in 9 x 13 pan. Spread topping over it and refrigerate until cold.
Microwave spaghetti squash on High for 10 minutes or until done. When soft, cut in half, seed and empty sides into bowl. Brown turkey with onion and mushrooms. Add squash, seasonings and tomato sauce. Heat. Place in squash shells. Top with cheese. Bake until cheese melts. Serves 2; 4 protein and 5 vegetables.