HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place first 4 ingredients into bowl and beat lightly. Add to bowl flour, salt, baking soda, ginger and cinnamon. Add to bowl boiling water and beat well. Bake in a 9 x 14 x 2 1/2-inch pan at 350° until a testing stick comes out clean. You can serve gingerbread directly from pan.
Mix together sugar and cocoa; add margarine and milk in large sauce pan. Cook and stir over medium heat until it begins to boil. Boil for 2 minutes. Remove from heat and add oatmeal, peanut butter, and vanilla. Stir well and drop on waxed paper with spoon.
Combine ingredients and place in greased 2-quart casserole. Top with buttered bread crumbs. Bake 30 minutes at 350° or until crumbs are brown.
Pop the corn. Sprinkle with Parmesan cheese and garlic powder, mixed. Spritz with olive oil.
Salt and pepper chops and dredge in flour. Fry in oil on medium heat until browned on each side. Place chops in casserole dish with lid. Mix Pepsi and ketchup together and pour over chops. Cover and bake on 350° in oven for 45 minutes.
Arrange in a 9 x 13-inch pan in layers just as given. Bake at 350° for 2 hours.
Combine starch and cold water. Add color to water; mix. Add hot water; cook over low heat, stirring constantly, until mixture comes to a boil and becomes clear. Remove from heat and add soap flakes.
Combine sugar and water in large Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Add peaches; bring to boil and cook 20 minutes or until peaches are clear, stirring occasionally. Remove from heat; cover and let stand 12 to 18 hours in a cool place.
Drain pineapple. Save juice and mix with Tang and pudding. Drain all other fruits completely. Mix all together.
In a frying pan heat oil. Place a whole tortilla (or cut tortilla into small triangles) into oil. Cook only until bubbly and slightly brown. Place into a bowl that has 2 paper towels in bottom.
Cut up cabbage and cook in salted water. Grease 9 x 13-inch pan. Drain cabbage and put in pan. Add to top of cabbage the butter, flour, salt, pepper, milk and cheese. Crush several crackers over top, then add dabs of butter. Put in oven for 1/2 hour at 350°.
Cut up and brown meat. Add rest of ingredients. Bake in a moderate oven for 1 1/2 hours. When baked, top with 1 can chow mein noodles. Serves 10.
Mix wafers, sugar and orange juice together. Add butter and pecans, then form in bite size balls. Roll in coconut and refrigerate until firm. Yields 36 balls.
Put sherbet in punch bowl. Mash until soft. Add Hawaiian Punch and pour ginger ale in slowly. Stir gently until mixture is smooth. Let set until foam settles.
Stir all ingredients together; bake in a tube pan or Bundt pan, well-greased and floured, for 1 hour at 350°.
Mix cocoa and hot water. Beat in a mixer or in a bowl with a hand mixer. Bake in two layers at 350° for about 30 minutes.
Cream butter and sugar together. Add eggs and mix well. Sift dry ingredients and add to creamed mixture. Stir in apples, nuts and vanilla. Pour into 8 x 8-inch pan. Sprinkle with sugar and bake at 350° for 40 to 45 minutes. Serve warm with whipped cream or ice cream. (Also good as coffee cake.)
Bring pineapple and juice to a boil. Add Jell-O and stir to dissolve. Add cream cheese and stir to mix. Add buttermilk, coconut and pecans. Chill or cool before you stir in the Cool Whip. Pour into pan and chill overnight.
Brown wieners on medium heat. Add barbecue sauce. Cover and simmer for 30 minutes. Put toothpick in each wiener and serve.
Cream butter and sugar. Add other ingredients. Mixture will be coarse. Form into ladyfinger shapes or roll into balls. Bake on ungreased cookie sheets at 325° until lightly browned. Remove to cooling racks. Roll cooled cookies in powdered sugar. Yield: 3 dozen.
In a large pot, put in cumin, cayenne pepper and salt and heat for a couple of minutes (do not burn!). Add tomatoes, tomato paste, beans and water and simmer.
Brown beef and onion; drain off grease. Add green chiles and salt; simmer 10 minutes. In a large casserole dish, place layer of corn tortillas, next layer beef mixture on tortillas, then put a layer of condensed cream of mushroom soup, then cheese. Keep layering until all ingredients are used. Cover and bake in a 350° oven for 20 to 30 minutes or microwave on High for 10 minutes.
Cut roast in half. Combine salt, garlic powder and pepper. Rub over both halves of the roast. Place in slow cooker. Top with mushrooms and onions. Combine spaghetti sauce and broth. Pour over roast. Cover. Cook on low 8 to 9 hours. Slice roast. Serve in sauce over pasta.
Combine 1 can of soup with 1 can of water in a large, square baking dish. Stir in rice. Place chicken on top. Sprinkle with paprika and garlic salt. In a small bowl, combine the other can of soup, sour cream and cream. Pour over chicken. Bake in oven at 350° for 1 1/2 hours.
Combine beer, oil, vinegar, onion, garlic and pepper in a bowl. Place roast in large glass dish. Pour marinade over beef and turn to coat. Cover and refrigerate overnight, turning occasionally. Remove roast from marinade and discard marinade. Grill beef on grill over medium hot charcoal to desired doneness. Turn and baste often with barbecue sauce.
Cut bacon in small pieces. Fry. Saute onion in bacon grease. Put sugar in with onion. Mix onion, bacon, sugar and tomatoes together. Put in a layer of kraut, noodles, some tomato mix, more kraut, noodles and tomato mix. Sprinkle with Parmesan cheese. Bake at 275° for 2 1/2 hours.
Combine first 3 ingredients. Coat chicken on all sides and place in 11 x 7-inch microwave baking dish, meaty side up. Cover loosely with wax paper. Microwave 7 minutes, rotating 1/4 turn twice, until outer edge of chicken starts to turn opaque. With meaty side still up, turn chicken so thick parts are facing outside of baking dish. Cover and microwave 4 minutes longer. Pour Italian soup over and around chicken. Microwave 3 to 4 minutes. Sprinkle with cheese. Cover and let stand for 5 minutes.
Mix all ingredients and store in an airtight container. Place 1 rounded teaspoon of mix in cup. Add boiling water and enjoy.
Cream shortening and add sugar, flour, spices, soda and egg. Mix well and add pulp and nuts or raisins.	Bake at 300° for 20 minutes on a greased cookie sheet.
Beat yolks with 1/4 cup sugar. Dissolve instant coffee in 1/4 cup hot water; cool it. When cool, add to egg yolk mixture and beat well. Beat egg whites with 1/4 cup sugar until stiff. Fold into egg yolk mixture. Add Cool Whip. Put in spring-form pan; freeze at least 6 hours. Cover with chocolate syrup and freeze an hour longer or use strawberries and more whipped topping if you prefer.
Mix first five ingredients and let chill. Mix instant pudding according to directions on box. Mix well and put on top of chilled Jell-O mix. Serves 8.
Melt butter; mix soups, rice and water. Lay chicken on top or mix with soup mixture. Cover. Bake at 250° for 2 hours, covered. Uncover and continue baking at 350° for 1 more hour.
Brown onions and green peppers in bacon drippings. Add remaining ingredients except butter beans. Heat a few minutes. Put butter beans in a buttered 1-quart casserole dish; pour sauce over beans. Bake at 375° for 45 minutes.
Mix boiling water, jello, sugar and salt. Let stand until soft set. Add crushed pineapple and juice, pecans and celery. Then add cream cheese (at room temperature) and Cool Whip. Refrigerate until set.
Fill a large pot with water and bring to a boil. Cook lasagna noodles as directed on package. Drain and set aside. In a large skillet, brown chopped meat. Drain fat. Add to sauce, paste and mushrooms. Set aside. Beat 2 eggs in medium mixing bowl. Add the Ricotta, Parmesan, parsley and salt. In lasagna pan, layer 1/2 noodles, spread with 1/2 Ricotta cheese mixture and 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat. Bake at 375° for about 30 minutes or assemble early and bake for 45 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Cream together lard, sugar and eggs. Add soda to buttermilk; add molasses, then add spices and salt to the flour and sift in the dry ingredients. Add just enough flour to make a soft dough. Roll out dough and cut with cookie cutter. When cookies are on the baking sheet, moisten center of each with a cloth dipped in cold water and sprinkle with granulated sugar. Bake for 10 to 15 minutes at 375°.
Mix all ingredients. Pat in 9-inch square pan. I always double recipe and bake in a 9 x 13-inch pan. It doesn't last long. It stays really moist. Bake at 350° for 40 minutes.
Cook noodles as directed. In large skillet, melt butter and brown meat and mushrooms; remove from skillet. Into drippings in the skillet, stir flour and onion soup mix; gradually add water and reserved liquid. Return meat and mushrooms to pan. Simmer, covered, 10 minutes. Blend in sour cream and heat through. Serve over noodles.
Mix all together and add 1/2 cup nuts. Press into pan; the mixture will be stiff. Ice with caramel icing if you like. Bake for 20 minutes at 325°.
Mix flour and baking soda. Combine butter or margarine, sugars, vanilla and the pudding mix. Mix until creamy, beat in eggs. Add flour and baking soda. Stir in chocolate chips and chopped nuts. Batter will be stiff. Drop by teaspoon smoothly rounded and 2 inches apart on ungreased cookie sheet. Bake in 375 oven for 8-10 minutes.
Sift together flour, sugar, soda, baking powder, salt and cinnamon. Beat eggs. Add fruit cocktail (juice and all). Add this to flour mixture and stir. Pour into 9 x 13 greased pan.
Split Twinkies (from top to bottom lengthwise); place, cream side down, in a 13 x 9-inch dish.
Combine sugar, cocoa, milk and margarine. Bring to a rolling boil; boil 1 minute. Remove from heat and add vanilla, oats and peanut butter. Stir quickly until combined. Quickly drop by spoonful onto wax paper. Cool.
Mix all together and bake at 350° for 1 1/2 hours in tube pan.
Cream butter and sugars; add eggs, peanut butter and vanilla and mix well. Mix in flour and baking soda. Let dough stand 15 minutes. Roll into walnut size balls, placing them 3 inches apart on lightly greased baking sheet. With plastic fork, flatten dough in a crisscross fashion 3 to 4 inches in diameter. Bake at 375° for 15 minutes or until browned. Let cool slightly before removing from baking sheet.
Into a 2-quart casserole, layer ingredients in order given. Sprinkle each layer with salt and pepper as desired. Bake, covered, in 350° oven for 2 hours. Hush puppies are good with this.
Bake and cool pie crust. Peel, slice, salt tomatoes and drain 20 minutes on a cooling rack. Mix basil, chives, onion. Grate cheese and mix with mayonnaise. Preheat oven 350. Layer tomatoes, onion, basil, chives mix. Add salt and pepper to taste. Spread cheese and mayonnaise on top. Bake 30 minutes or until top is lightly browned.
Boil whole fryer in water with oregano, 1/2 whole onion, 2 stalks celery and 1 or 2 garlic bulbs, mashed, until chicken is tender and fully cooked. Remove chicken and debone. Chop chicken up and add remaining ingredients. Refrigerate and serve after chilled. This is a great dish for a luncheon.
Brown meat and drain off fat. Heat the tomatoes and juice. Add all the fresh vegetables. Cook for about 15 minutes. Add everything else and cook slowly, about 30 minutes or until desired doneness. (Shred cabbage into thin slivers.)
Pour the macaroni in a bowl. Wait for a very long time until it cooks. It takes about 15 minutes. When the timer goes off, you pour all the cheese on top. When the timer goes off again it's ready.
Mix crumbs and butter, reserving 2 tablespoons. Press on bottom of 8-inch round or square cake pan. Chill. Whip cream cheese and powdered sugar until fluffy. Stir in pineapple. Prepare topping acccording to package directions; fold into pineapple mixture. Spread over crust. Sprinkle with reserved crumbs. Chill well. Makes 6 to 8 servings.
Cook chicken pieces 20 minutes in water with 2 tablespoons salt and 2 onions, each cut into 4 wedges. Wet chicken in 1/2 cup milk and 1 egg. Let drip. Roll in flour mixture; fry in oil about 15 minutes until golden brown.
Mix all ingredients and add 1 can undiluted orange juice. Mix well and until thoroughly chill before serving.
Combine sugar, tea, cinnamon, cloves, water and juice. Heat thoroughly but do not boil; stirring occasionally. Add ginger ale before serving. Yields 3 quarts.
Heat pineapple; add jello and stir until dissolved. Cool. Add buttermilk, whipping topping and nuts. Stir and mix well. Pour in mold and chill until firm. Slice in squares; serve on lettuce leaf with extra dot of topping and cherry on top. Good recipe for diabetics!
In a 2-quart casserole, cream margarine and sugar. Add flour and baking powder slowly with milk. Add can of peaches; do not drain. Sprinkle with cinnamon. Bake at 350° for 55 minutes. Best served a la mode. Quick and yummy.
Mix all ingredients well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Cool. Frost with Cream Cheese Icing.
Beat together egg, sugar, milk. Add vanilla. Mix together and add flour, baking powder, cinnamon and salt. Add chopped apples and nuts. Pour in greased and floured cake pan and top with mixture of sugar and cinnamon. Bake at 350° about 30 minutes.
Crush Oreo cookies in bowl (I put mine in a food processor) until they look like dirt. In another bowl mix cream cheese and sugar. Mix puddings and milk for 1 to 2 minutes with mixer. Add pudding to creamed mixture. Put in Cool Whip. In a new 8-inch to 10-inch plastic flowerpot, layer cookies and pudding mixture, beginning and ending with cookies. Refrigerate. When ready to serve, insert stem of plastic or silk flower; add gummy worms in the dirt around the flowers. I have hidden worms under two layers. They are surprised to dig out a worm. I use a small flowering shovel to serve this. I have also used a plastic sand pail and shovel. The kids love it!
Mash and cook ground beef, drain oil. One at a time, add chili and both cans of cream of mushroom, stirring to mix well after each item. Heat five more minutes to blend ingredients. Turn heat off. Cover bottom of pan with thin layer of mixture. Tear each corn tortilla into 5 or 6 pieces (4 at a time). Cover layer of mixture with pieces of corn tortilla. Top with layer of mixture, generously, and sprinkle cheese on top. Repeat 1 to 2 more layers of corn tortilla pieces, mixture and cheese. Heat in oven at 350° for 15 to 20 minutes, until corn tortillas soften, or microwave on High for at least 10 minutes. Serve with rice and salad. Yields approximately 8 to 10 servings.
Cook noodles in salted boiling water until tender; drain. Add parsley and butter. Brown onion and hamburger. Add oregano, salt, pepper, paprika and Worcestershire sauce. Stir in enough flour to thicken. Stir in milk. Layer noodles and hamburger mixture in casserole. Bake at 400° at least 10 minutes or until ready to serve. (Top with Mozzarella cheese.)
Cook tortellini in boiling salted water according to package directions, adding carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
Cut cheese into large bowl. Blend in ingredients, one at a time. Do not overbeat, mixture should be a bit lumpy. Pour mixture into spring-form pan. Fill a large oven pan 1/4 way with water. Put spring-form pan into water and bake for 1 hour at 350°. Turn oven off. Leave oven door closed and leave in oven for 1 hour.
Cook spaghetti in chicken broth on low. Cook low but not dry. Saute bell pepper and onion. Add other ingredients to spaghetti. Melt cheese in the vegetables after sauteed. Mix with spaghetti and bake for 30 minutes.
Bake potatoes in a 350° oven for 1 hour or until done, but not overbaked. Let potatoes cool and grate them as hash browns. Fry in a small amount of oil or margarine until golden brown. Salt and pepper to taste and enjoy the best hash brown potatoes ever! Ketchup and onions are optional, yet very delicious! Hot sauce is great, too.
Mix flour, baking powder, soda and salt. Set aside. Beat butter until fluffy. Gradually add peel and sugar. Add egg yolks to butter mixture. Mix thoroughly. Add dry ingredients to butter mixture alternately with sour cream. Beat egg whites until stiff. Fold into batter. Pour batter into an 8-inch greased and floured round cake pan. Bake at 350° for 50 to 55 minutes.
Put peaches in baking dish. Sprinkle with cinnamon and lemon juice. Sift together flour, baking powder and soda. Cream 1/2 cup sugar and butter. Add milk and sugar mixture to flour mixture. Mix well. Pour over peaches. Top with 1/4 cup sugar and 1 tablespoon cornstarch which have been mixed together. Pour hot water over cobbler. Bake 1 hour at 350°.
Prepare several days in advance and refrigerate. Before serving, bake, covered, 45 minutes in a 325° oven.
Blend broth and soup together. Add rest of ingredients. Mix well. Bake at 325° for 40 minutes.
Brown ground chuck, drain. Add onion, celery, green pepper and garlic. Cook until tender. Add remaining ingredients and cook for two hours on low heat. Makes 4 1/2 quarts.
In a small bowl, mix together yogurt, onion, chicken broth and sherry. Arrange chicken in a 2-quart shallow baking dish. Sprinkle with salt and pepper; cover with sliced mushrooms and yogurt mix. Cover with foil. Bake at 375° for 25 minutes, until done. Serve over rice. Makes 4 to 5 servings.
Over medium heat, cook in saucepan the following: pineapple juice, flour, eggs and sugar. Let mixture cool. Fix Dream Whip according to directions and add to mixture. Add nuts, pineapple and vanilla. Cut apples into chunks and add. Mix well.
Place chips in a lightly greased 9 inch pie plate and set aside. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Season with salt and pepper. Spoon over chips. Top with beans, tomato sauce and mozzarella. Bake uncovered at 375° for 15 to 17 minutes or until heated through. 4 to 6 servings.
Cut slices of bread into cubes; set aside. Mix shrimp (crab meat), mashed eggs and onion; add bread cubes and mix well, tossing with fork. Add mayo and mix well. Garnish with parsley flakes; cover. Store in refrigerator 6 hours or overnight. Serve on lettuce. Serve with fresh tomatoes at side.
Sprinkle brown sugar over potatoes, also coconut (optional). Pour melted margarine over this. Add chopped nuts, if desired. Bake at 350° for 35 to 40 minutes.
Put cut up cake in bottom of pan. Beat cream cheese until smooth. Mix in sugar and Cool Whip. Beat until smooth. Layer cake and mixture until you have several layers. Put pie filling on top.
Fill the crust with sliced strawberries. In a saucepan, put the strawberry jell-o, the vanilla pudding, and the water. Cook until red and clear; pour over strawberries. Refrigerate for 2-3 hours. Spread Cool Whip on top and garnish with berries.
In bowl, mix cottage cheese and dry Jell-O real good. Add pineapple and mix well. Fold in Cool Whip.
Dissolve 1 cup water and Crisco and heat until Crisco dissolves, let cool. Add salt, sugar and beaten eggs. Dissolve yeast in 1 cup warm water. Add to mixture. Work this into 6 cups flour. Cover and let rise until doubles in bulk. Punch down and refrigerate until needed. Roll and place in greased muffin tin or cut into biscuits and place on greased cookie sheet. Let rise in warm place 1 to 1 1/2 hours. Bake at 425° until brown.
Put cream cheese in the bottom of a low baking dish. Put chili on top. Sprinkle Cheddar cheese on top of chili. Put in microwave until Cheddar cheese melts, about 2 to 3 minutes. Serve with chips. Great.
Melt butter in frying pan until lightly browned. Add oats and mix well. Remove from heat and add chocolate bits. Cool mixture thoroughly. Beat egg until thick and lemon colored. Gradually add sugar, a teaspoon at a time. Beat mixture until thick. Fold in oat mixture, mixing well. Drop from a teaspoon onto greased cookie sheets. Press pecan half into top of each cookie if you wish. Bake at 300° for about 15 minutes. Makes about 3 dozen.
In large bowl, mix milk, egg and oil with wire whisk. Stir in flour, baking powder, salt and sugar. Beat well. Let sit in bowl for 5 minutes; pancakes will rise and get fluffy. Pour into greased skillet; turn pancakes when bubbles appear, only turn once. Makes 8 to 10 small pancakes.
Cut chicken into bite size pieces; sprinkle with garlic salt. Melt margarine in 10-inch skillet over medium heat. Add chicken and cook, stirring, until lightly browned. Remove from skillet. Set aside. Add water and contents of rice and seasoning packets to skillet. Stir. Bring to boil. Reduce heat. Cover and simmer until most of water is absorbed, about 20 minutes. Return chicken to skillet. Stir in pepper. Remove from heat. Cover; let stand until all water is absorbed, about 5 minutes. Stir in cheese before serving.
Pour cherry pie filling into ungreased baking dish. Spread to corners of pan. Add pineapple and spread evenly over the cherries. Sift package of cake mix over this. Melt margarine and pour evenly over the coconut and pecans. Bake at 350° for 1 hour. Let set for a couple of hours before serving.
Melt 1 cup semi-sweet morsels in heavy pan over low heat. Set melted morsels aside. Beat butter with mixer until fluffy. Gradually add 1 cup of sugar, beating well. Add egg, milk and vanilla. Mix well. Add melted morsels and mix. Combine flour and next three ingredients. Gradually add to butter mixture. Mix well. Stir in remaining morsels. Roll dough into balls, one tablespoon at a time. Roll balls in 1/2 cup of sugar. Place on lightly greased sheet. Bake at 400° for 8 to 10 minutes.
Beat egg in large bowl. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into 6 oval patties. Brown in skillet over medium heat 3 to 4 minutes each side. Remove and set aside. Discard drippings.
Cook beef until browned, stirring to crumble. Drain well. Add garlic, parsley, basil, tomato paste and tomatoes. Simmer 15 minutes, stirring occasionally. Cook noodles according to package directions; drain. Combine eggs, cottage cheese, pepper and Parmesan cheese. Stir well. Spread 1/2 cup meat mixture into greased 13 x 9 x 2-inch baking dish. Layer noodles, cheese mixture, Mozzarella and meat sauce. Repeat as desired. Cover and bake at 350° for 30 minutes. Let stand 10 to 15 minutes before serving.
Preheat oven to 350°. Combine 3/4 cup of sugar and cinnamon in a large Ziploc bag. Cut biscuits into quarters. Drop into bag and shake to coat biscuits. Drop biscuits into a Bundt pan and layer with nuts. Heat margarine and 1/2 cup sugar to boiling point. Pour margarine and remaining sugar and cinnamon mixture over biscuits. Bake at 350° for 45 minutes. Cool several minutes and then flip onto plate and remove pan.
Cut vegetables into small pieces. Heat pan at medium temperature with 2 tablespoons olive oil and 1 cup water. Add vegetables, shrimp and sausage. Cook until tender and shrimp is pink, stirring often. (May also use fresh tomatoes.)
Brown beef, onion and green pepper. Drain fat. Cook noodles; drain and add to meat mixture. Add all remaining ingredients and place in 9 x 13-inch baking pan. Sprinkle with cheese. Cover and let set overnight in refrigerator to allow for flavors to blend. Bake at 350° for 45 minutes or until hot and bubbly. Yields 15 servings.
Mix cream cheese, sour cream, evaporated milk and onions. Brown meat in margarine; drain. Add tomato sauce, salt, sugar, pepper and Worcestershire sauce. Cook noodles; drain.
Measure Croutettes into mixing bowl. Lightly mix in butter or margarine. Add hot water while tossing gently. Spread in well-greased 1 1/2-quart rectangular baking dish. Combine turkey or chicken with gravy or soup. Spread over prepared stuffing. Sprinkle with paprika. Bake at 350° about 30 minutes or until heated thoroughly. To serve, cut into squares and garnish with parsley sprigs or stuffed olive slices. Serves 8.
Mix and cream well the sugar, margarine and eggs. Blend in cooled chocolate and vanilla. Add flour, soda and salt alternately with flour mixture and ice water. Beat well. Bake at 350° for 30 to 35 minutes.
Drain and flake salmon. Peel avocado, remove seeds and mash. Combine all ingredients and mix well. Refrigerate before serving. Makes about 1 pint of spread.