HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift together dry ingredients into mixing bowl. Add remaining ingredients and blend well. Drop by teaspoon onto a slightly greased baking sheet. Bake 15 to 18 minutes. Cool before removing from sheet. Makes 48 to 50 cookies.
Mix well the prunes, nuts, brown sugar, flour, baking powder and salt. Fold into eggs. Spread into greased 7 x 10 1/2-inch pan. Bake at 325° for 25 to 30 minutes. Cool in pan 10 minutes. Cut into small bars and roll in powdered sugar. Makes 24 bars.
Mix hamburger with onion. Add salt and pepper. Mix ingredients together and form into balls. Put into greased casserole. Cover with Saran Wrap and put into microwave on High for 8 to 10 minutes. Drain off grease. Add cream of celery and French onion soup. Pour over meatballs and mix lightly. Heat about another 3 to 4 minutes covered with Saran Wrap. Serve over rice, noodles or mashed potatoes.
Slightly cook and drain spinach. Mix cream cheese into spinach, along with salt, pepper and nutmeg. Put in buttered 2-quart casserole. Cover top completely with sour cream and paprika. Bake at 300° for 30 to 45 minutes.
Mix sugar and cocoa. Add butter or margarine cut into small pieces and milk. Stir and microwave 3 minutes. Stir and cook 2 minutes more. Add vanilla and mix thoroughly. Pour into buttered 8 x 8-inch dish.
Mix all ingredients together and place in clear serving dish with cover. Keep in refrigerator until served.
Cream eggs and sugar until light. Add vanilla. Add chopped candy and nuts to flour. Mix all ingredients well. Pour into greased and floured oblong pan. Bake at 350° until lightly browned.
Cream shortening and sugar until fluffy. Add eggs, one at a time. Stir in banana. Add flour, soda and salt. Mix well. Pour into greased 9 x 9 x 2-inch pan and bake at 350° for 30 to 35 minutes.
In large, heavy pan brown meat and onion. Quarter, core and cut cabbage into 1-inch strips (about 8 cups). Add to meat, cover and cook 5 to 7 minutes, stirring occasionally until cabbage wilts. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer 10 minutes. Serve over rice or noodles.
Mix thoroughly cream cheese, egg, sugar, salt and chocolate chips; set aside. Mix flour, sugar, cocoa, salt, baking soda, water, oil and vinegar together; put in cupcake papers. Top with cream cheese mixture. Sprinkle on top 1/4 cup sugar and 1/2 cup nuts. Bake at 350° for 20 minutes.
Beat together eggs, oil, sugar and vanilla until thick. Then stir in zucchini, flour, baking soda, salt, cinnamon, nutmeg, baking powder, raisins, nuts and crushed pineapple.
Combine corn syrup, peanut oil, vinegar, dry mustard, garlic salt and pepper in a large jar. Cover tightly and shake until thoroughly blended. In a large bowl, combine cabbage, carrots, beets and onions. Pour dressing over vegetables and toss well. Chill before serving.
Mix together the shortening, sugar and peanut butter. Add flour and vanilla extract. Knead until dough will no longer adhere. Add boiling water; knead until dough is completely adhered, smooth and shiny. Make into balls; place 12 balls of dough onto cookie sheet. Press each cookie with a fork. Do not grease cookie sheet. Place into preheated oven and bake at 300° for approximately 20 minutes, or until light golden brown. Yields approximately 8 dozen cookies. Cool before removing from pan.
Combine first 4 ingredients. Dissolve yeast and 1 teaspoon sugar in water; add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls. Put 3 in each muffin pan that has been greased. Cover and let rise to double in size. Bake at 425° for 12 to 15 minutes.
Heat apricot juice to boiling. Mix with Jell-O. Beat cream cheese and Cool Whip and fold into the Jell-O mixture. Pour over arranged oranges in gelatin mold and refrigerate until firm.
In mixing bowl, combine brown sugar, eggs, milk, oil and vanilla. Mix well. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5 to 10 minutes. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 10 to 12 minutes. Makes 3 1/2 dozen.
Put layer of chicken in 9 x 13-inch pan or long casserole dish; top with layer of chips. (You can use one layer or two.) Melt cheese; add soups and Ro-Tel. Stir to mix well. Pour over chicken and chips. Bake at 300° or 350° for 20 to 30 minutes.
Stir together flour, baking powder, salt and sugar. Make a well in the center. Pour in butter, eggs and lemon. Mix thoroughly, kneading well so it is smooth. If dough won't hold together, add some milk. Should be the consistency of pie dough or a cookie dough that could be rolled out. Should be stiff enough to hold its shape. Shape the dough in a circle, like a wreath. Place in a buttered 9-inch round cake pan. Bake at 375° for 25 to 30 minutes. Cool. Slice for serving. Serve as a cookie or biscuit with wine.
Bake cake according to	package directions. In a punch bowl or other large bowl, crumble 1/3 of the cake. Layer 1/3 of the remaining ingredients in the following order: pudding, pineapple with juice, coconut, cherry pie filling, Cool Whip and pecans. Repeat the	layers	two more times, ending with Cool Whip sprinkled with pecans. Chill. Yields 30 servings.
Mix together cocoa, flour and sugar. Add egg yolks and milk. Cook until thick. Add butter and vanilla. Pour into baked pie crust. Beat egg whites for meringue.
Cook peas as directed. Drain. Cool. In large bowl, combine peas, cheese, eggs, onion and pimento. In small bowl, combine salad dressing, salt, sauce and pepper. Add to pea mixture. Toss to combine. Cover. Refrigerate several hours or overnight. Stir mixture well before serving.
Bake at 325° for 30 to 40 minutes. Put cheese on last of baking time.
Work cream cheese with a spoon until very soft. Blend in the cooled melted chocolate and gradually add the sugar, beating until smooth after each addition. Add salt and vanilla and stir in enough cream to give a smooth spreading consistency. Spread on cooled cake. Makes enough for two 8-inch cake layers.
Mix the pineapple, 1 cup sugar and alcohol in a one gallon crock, apothecary jar or other wide mouth contianer, cover loosely and place in a cool spot. Do not refrigerate and do not cover tightly. Gases from the fermentation could cause an accident. Stir lightly once or twice a week.
Mix flour, sugar and salt; gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount of egg yolks; stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Line Pyrex baking dish with vanilla wafers, layer of bananas, mixture, then layer of bananas, ending with vanilla wafers.
Combine first 5 ingredients; stir in remaining ingredients just until smooth. Bake at 450° in greased 8 x 8-inch pan. Toothpick test about 20 to 25 minutes to see if toothpick comes out clean.
Microwave the first 3 ingredients for 1 to 1 1/2 minutes, stirring every 30 seconds or until chocolate is completely melted, then spread it over the crust. Refrigerate for 30 minutes or until chocolate is firm, then arrange bananas over the chocolate. Then mix the pudding mix with the milk in a large bowl, using a whisk (about 1 minute). Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate for 3 hours or until ready to serve. Enjoy.
Combine flour, eggs and dash of salt. Pour in skillet. Bake at 425° in oven for 15 to 20 minutes. Serve with powdered sugar, syrup or lemon juice. Makes 2 servings.
Saute vegetables in oil until tender; add tomatoes and seasonings. Simmer for 15 minutes; add shrimp. Simmer 15 to 20 minutes longer. Serve over hot rice. Makes 4 servings.
Mix in order given. Pour into a tube pan. Bake at 325° until a toothpick inserted comes out clean. Cool in pan for 10 minutes.
Bake cake as directed on box. Cool. Boil sugar and evaporated milk for 5 minutes. Cool and add Angel Flake coconut. Spread between layers.
Mix the first five ingredients together in a pan. Bring to a boil for 3 minutes. Remove from heat and add the marshmallows and peanut butter. Stir until melted. Pour into a greased 9 x 13-inch pan and let cool.
Combine all ingredients except crumbs; place in individual seashells or in greased casserole. Sprinkle with buttered crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Mix margarine, sugar, milk and cocoa in saucepan. Bring to a boil and boil 1 minute. Add oats and peanut butter. Drop by teaspoonfuls onto wax paper. Cool and eat!
Thaw fillets (sole, orange roughy, haddock or halibut), enough to separate. Arrange in buttered 9-inch pie plate. Dash with pepper. Dot with butter. Spread soup over fillets; sprinkle with cheese and paprika. Bake in hot oven (400°) for 25 minutes.
Mix lemon juice, egg yolks and milk. Pour in graham cracker crumb crust. Beat egg whites until frothy, then add sugar. Beat until stiff peaks form. Pour over lemon mixture. Bake at 350° until meringue is brown. Refrigerate and serve cold.
Mix all ingredients. Bake at 350° for 1 hour in covered dish until center sets.
Dip chicken in melted margarine. Roll in crushed Rice Krispies. Place in pan and pour 1 glass of water over chicken. Bake for 45 minutes. Cover with foil. Bake an additional 15 minutes. Do not turn chicken.
Cook broccoli until crispy tender. Drain and place in 11 x 7-inch baking dish. Top with turkey slices. Combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey. Top with cheese slices. Bake at 350° for 20 to 25 minutes. Sprinkle with onion rings. Bake 5 minutes more. Serves 6 to 8.
Place ham in shallow glass dish. Spread mustard on top and sprinkle with brown sugar. Cover.
Put oil and sugar in bowl; mix together. Add one egg at a time. In another bowl, mix flour, salt and soda and add to oil mixture. Add pecans, apples and coconut. Add vanilla last. Bake at 350° for 1 1/2 hours or until done.
Cream together shortening and sugar. Add eggs and vanilla (mix well). Sift flour, baking powder, soda and salt together. Add to shortening mixture. Add bananas and nuts. Drop cookies by teaspoonfuls onto a greased pan. Sprinkle with sugar/cinnamon mixture. Bake 10 to 12 minutes at 350°.
Cut French bread into 12 slices. Combine cheese, olives, onion, mushrooms, oil, tomato sauce and oregano in bowl. Mix well. Spread on French bread; place on baking sheet. Bake at 350° to 400° just until bubbly.
Add yeast to warm water. Stir in sugar, salt and oil. Add flour. Mix by hand or in food processor. Spray bowl with a little oil. Let rise for 1/2 to 1 hour. Bake at 400°.
Combine eggs, milk, salt and dry mustard. Add bread; stir. Add cheese and sausage. Pour into an 8 x 12-inch baking dish. Refrigerate overnight. Bake in preheated oven at 350° for 45 minutes. Let stand 5 minutes. Cut and serve. Serves 6.
Heat oven to 375°. In small bowl, combine flour, cocoa powder and baking soda.
Remove leaves from celery stalks; reserve leaves for garnish. Place half of celery and 1 cup buttermilk in blender. Add half of the green onions, salt and pepper to blender. Scrape celery mixture into a large metal bowl. Repeat with remaining celery, buttermilk and green onions. Stir in ice water. Refrigerate. Garnish.
Butter a baking dish. Add the 6 to 8 sliced apples. Pour 1/3 cup melted butter and 1/2 cup sugar over apple slices. Then mix the flour, remaining sugar, baking powder and egg. Mix until crumbs form, then put mixture over apples. Bake at 325° for 30 to 35 minutes.
Drain pineapple; reserve 2 tablespoons syrup to make custard. Combine reserved syrup, egg yolks, sugar, vinegar, butter or margarine and salt in small honkey saucepan. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats spoon. Cool to room temperature in a large bowl. Combine pineapple, cherries, oranges and marshmallows. Pour custard over. Mix fruit mixture gently. Whip the whipping cream until soft peaks form. Fold whipping cream into fruit mixture, turn serving bowl. Cover and refrigerate 24 hours or overnight. Makes 10 to 12 servings.
Season steaks with salt, pepper and garlic. Heat butter in large skillet. Add steaks, saute 2 to 3 minutes on each side or until desired doneness. Remove from skillet and keep warm.
In a casserole dish layer bottom with crushed chips. Unwrap tamales and slice on top of chips. Layer remaining ingredients and top with cheese. Bake in 350° oven until heated through and cheese is melted.
Split and arrange muffins on a baking sheet. Combine tomato sauce, salt, pepper, oregano, Italian seasoning and garlic salt in a bowl. Coat muffins with tomato mixture. Sprinkle on cheese. Broil until cheese is bubbly. Remove and serve hot. Serves 6.
Mix pie filling and pineapple. Add the milk. Fold in whipped topping.
Soak the lima beans in water overnight to soften or boil on stove top until soft. In a large saucepan, brown the bacon together with the onion. Drain excess grease. Add lima beans, tomatoes, bay leaves, salt and pepper. Simmer until beans are tender, 1 1/2 to 2 hours. Top each bowl with Parmesan cheese to serve.
Mix eggs, melted butter and vanilla. Add dry ingredients. Pour into 8-inch square, microwave-proof dish. Bake on High for 5 minutes. Cool 5 minutes.
Make a pocket in each pork chop. Cook bacon pieces in skillet over medium heat until crisp. Remove from heat and drain. Stir in stuffing crumbs and water until mixed well. Stir in cheese. Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with corn bread mixture. Cook in same skillet over medium, turning once until brown. Place pork chops in ungreased pan, cover tightly with foil. Bake at 350° for 45 minutes. Uncover and bake about 15 minutes longer or until done.
Mix together. Put in baking dish. Sprinkle with cheese. Bake until brown at 325°.
Mix together hot water, sugar and frozen lemonade. Then add pineapple juice, orange juice and ginger ale.
Combine ingredients (do not	drain salmon), except additional crumbs and margarine. Mix with fork until blended. Shape into 9 patties, using 1/4 cup each. Flatten slightly. Dip into additional fine crumbs. Preheat frypan to 320°. Melt butter. Add patties; brown, turn and brown on other side (about 10 minutes total).	Serve with chili sauce or catsup or tartar sauce. Garnish with parsley.
Butter a very large casserole dish (3 to 4-quart). Layer ingredients as listed. Meat will be in center. Season each layer to taste with salt and pepper. Bake at 350° for 2 hours (longer if cold).
Cream together the cream cheese, margarine and powdered sugar. In separate bowl, mix pudding and milk slowly. Add pudding to cream cheese mixture. Fold in Cool Whip.
Make macaroni and cheese according to directions. Add ground beef, soup and milk. Bake 15 to 25 minutes.
Place scallops (any other good fish may be used) in greased 8 x 8-inch baking dish. Melt margarine, then add rest of ingredients and mix well. Press dressing over fish, covering well. Before baking, cover baking dish with foil and remove for last 15 minutes. Bake at 350° for 1 hour.
In a mixing bowl, combine wafer crumbs with melted margarine. Press into the bottom of an 8-inch square pan. Place in freezer for 10 minutes. In another bowl, combine sour cream, pudding and milk. Beat on low for 1 1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until ready to serve.
Dice chicken and roll in flour and spices and brown in oil. Add onion and bell pepper and continue to cook 5 minutes. Simmer 20 minutes until rice is tender. Add okra and cook until okra is done, approximately 10 minutes.
Combine chicken, eggs, mayo, onion, mushrooms and celery. In a 13 x 9 x 2-inch pan, place bread, butter side down. Spread chicken mixture evenly. Combine soup, sour cream and pimiento; mix well. Place another row of bread and pour soup and sour cream mix over top. Top with almonds. Bake for 30 minutes at 350°.
Peel apples and slice them thin. Put them in a rather shallow 1-quart casserole dish and sprinkle them with water. Put aside while you prepare the crust.
Preheat oven to 350°. Thaw peaches beforehand. Melt 1 stick of oleo in oven in Pyrex dish. Mix flour, baking powder, sugar and milk. Pour over melted margarine in baking dish. Put thawed peaches on top of the batter. Sprinkle with 1/2 cup sugar and pour 3/4 cup water over all. Cook 40 to 50 minutes or until crust is browned.
Mix ingredients, except walnuts. Form into balls. Roll balls in walnuts and cover. Refrigerate until ready to serve.
Melt butter in a 8 by 11 inch square baking dish at 350°. Combine all ingredients in the dish; bake for 30 to 45 minutes. Let cool for about 15 to 25 minutes.
Mix first 7 ingredients well, then add coconut and pecans. Bake at 350° for 30 minutes. Spread jar of Marshmallow Creme on top. Let cool and ice with Icing.
Cream butter and sugar; gradually add eggs and mix well. Stir in sour cream and add dry ingredients which have been sifted together. Chill thoroughly. Roll out. Bake at 350° for 8 to 10 minutes. Do not overbake; cookies should not be brown.
Flake salmon (do not drain). Combine all ingredients except margarine and additional crumbs with fork until blended. Shape into nine 1-inch patties, 1/4 cup each. Flatten slightly. Dip in additional crumbs and fry slowly in margarine. Good with creamed peas spoon over.
Soak beans overnight. Pour off soaking water, then add 5 cups fresh water, bay leaf and Kombu. Boil until beans are very tender, adding more water as needed. Saute onion, carrot and apple in oil until tender. When beans are done, add saute to the pot along with all ingredients except cheese. Simmer about 10 more minutes; turn off heat and add cheese. Great with corn bread.
Combine all ingredients. Rinse chicken under cold water; bring to boil. Reduce heat and simmer 1 1/2 hours. Cut chicken into bite-size pieces; discard bones and skin. Strain broth and skim off fat. Return broth to kettle. Add bouillon. Stir until dissolved. Add vegetables; simmer until tender. Add chicken and simmer 5 minutes. Makes 8 servings.
Preheat oven to 350°. Melt together butter and unsweetened chocolate. To that mixture, add sugar; beat well. Then add eggs; beat again. Add flour and beat. Finally add vanilla and blend well. Pecans are optional. Add at the last and mix well. Bake in an 8 or 9-inch square pan for 25 minutes.
Grate cabbage and put in container. Add salt. Cover with water and let stand for 2 hours. Cut up celery and peppers and add to cabbage. Bring water, vinegar, sugar and celery seed to boil. Let cool good and then pour over cabbage, celery and pepper. Mix and put in glass container. Keeps up to 2 months in refrigerator.
Cream butter and sugar until light and fluffy. Mix in milk and vanilla. Add flour and nuts; mix well. Chill dough thoroughly.
Beat eggs, sugars and oil together. Sift flour and baking soda and stir in with oil and eggs. Spoon out with teaspoons on cookie sheet. Bake at 350° until golden brown. Makes about 5 dozen.
Melt margarine and add sugar. Cook over medium-high heat. Bring to rolling boil (mixture will be thick). Cook until it just begins to turn tan. Pour into 9 x 13-inch pan that has been lined with waxed paper. Sprinkle chocolate chips over toffee and spread out with spatula. Sprinkle nuts on top. Let cool until hard, then crack to serve.
In boiling water, in saucepan, cook potatoes for 5 minutes, until just done. Drain. In large nonstick skillet, melt butter over medium heat. Saute onion for 5 minutes, until soft. Add all vegetables. Saute for 6 minutes, until crisp-tender. Add cheese.
Combine first 5 ingredients in saucepan and cook over medium heat, stirring constantly, until thickened, about 12 minutes. Add coconut and pecans. Beat until thick. Great on German Chocolate Cake or Jam Cake.
Preheat oven to 350°. Grease 9x9x2 baking pan. In large bowl, combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in margarine, water and molasses until well blended. Pour into pan. Bake 40-50 minutes until cake tester inserted in center comes out clean. Cool slightly on wire rack. Serve warm with Lemon Sauce. Serves 9-12.
Cream shortening and sugar. Add egg and molasses. Add dry ingredients; mix well. Shape in ball size of walnut; dip in granulated sugar. Place on ungreased cookie sheet and bake at 350° for 15 minutes.
Whip eggs. Add remaining ingredients. Bake at 350° for 30 minutes.
Place chicken breasts in glass dish. Combine juices, oil and garlic. Pour over chicken. Turn to coat all sides. Marinate 30 minutes or more. Remove chicken from marinade and season with salt, pepper and chili powder. Place chicken on greased broiler rack in a foil lined broiler pan so top of chicken is 5 to 7-inches from heat. Brush marinade every 10 to 15 minutes and turn chicken as it browns. Broil until done, 30 to 40 minutes. Makes 4 servings.
Let yeast soften in warm water. Combine fresh mashed potatoes with potato water, sugar, shortening and salt. When cool, add softened yeast, beaten eggs and 4 cups flour. Beat with electric mixer until smooth. Let rest 1/2 hour, then work dough with other flour by hand. Knead until smooth as satin. Round in a ball and place in well-greased bowl. Cover and let rise until double. Make into rolls. Bake at 400° for 10 to 15 minutes.
Place ground chuck, onion, salt and pepper in a large frying pan. Brown mixture. When done, add beans, corn, picante sauce and tomatoes; simmer 15 minutes.
Combine salad dressing, cheese, parsley and salt. Mix well. Add noodles and vegetables. Mix lightly and chill.
In 10-inch frypan, combine beef, salt, pepper and onion. Cook until done. Drain well. Return to frypan and add milk. Bring mixture to a boil. Reduce heat and simmer 20 minutes, stirring as needed to avoid sticking.
Brush chicken with dressing; add seasoning. Bake at 400° for 30 minutes. Turn over; brush with dressing. Bake at 300° for 30 minutes. Simmer onion in butter. Add mushrooms and bouillon. Make paste from cornstarch and water. Add to bouillon mixture to thicken. Pour over chicken and bake at 350° for 30 to 40 minutes. Serve hot noodles or rice.
Mix together graham cracker crumbs, butter and sugar. Press all but 1/4 cup in bottom of 9 x 13-inch cake pan. Melt marshmallows with milk in top of double boiler (or in microwave). Cool. When cool, fold in whipped cream. Spread over crumb crust. Spread with cherry pie filling and top with remaining crumbs. Let set overnight in refrigerator.
Mix salt with cucumbers and onions; let stand for 3 hours. Rinse well. Make syrup of all other ingredients. Pour over cucumbers and onions. Bring to a scald (do not overcook). Put in scalded jars and refrigerate. Enjoy!!!
Mix all together. Pour into greased and floured cookie sheet. Bake at 350° for 25 to 30 minutes.
Cook beef briskly 1 to 2 minutes in 12-inch skillet with salad oil. Pour soy sauce and water over. Add sugar and monosodium glutamate. Bring to a boil. Add celery, onion and green pepper. Cook over high heat for 3 minutes. Add water chestnuts and mushrooms. Cook until hot. Serves 6.
Mix all ingredients together. Pour into 9 x 13 pan. Bake at 350° for 1 hour.
Heat bacon grease in a cast iron skillet. Mix cornmeal, salt, boiling water to the consistency of oatmeal. Drop large spoonfuls into hot grease and fry until golden brown and crispy. Serve hot with butter.
Cook first 3 ingredients to soft ball stage (234° to 238°) until drops in a cupful of cold water just barely form a ball and will fall apart when removed from the water. Remove from heat and add the last 3 ingredients. Beat until it begins to thicken and pour into a buttered 9 x 12-inch or 11 x 13-inch pan.
Boil chicken breasts. Cook spaghetti in chicken broth. Saute onion, pepper and celery in small amount of butter. Mix cheese and soup in pan to melt cheese.
Mix eggs, oil, sugar, zucchini and vanilla together. Sift flour, baking soda, baking powder, salt and cinnamon. Add sifted ingredients to moist ingredients. Stir in 1 cup chocolate chips (optional). Bake at 325° for 1 hour or until firm. Makes 2 loaves.
Cream the margarine and cheese. Add flour and pepper and mix well. Fold in Rice Krispies. Pinch up small amounts and place on cookie sheet. Dip a fork in cold water and press down for design. Bake in 325° oven for 12 to 15 minutes.