HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion in a large frypan or Dutch oven; drain off excess fat. Add remaining ingredients; simmer, covered, for one to two hours.
Beat egg whites until foamy. Add sugar slowly and beat until stiff. Stir in nuts and chips. Drop by teaspoonfuls onto a foiled covered cookie sheet. Place in oven heated to 375°. Turn oven off and leave until morning.
Combine all ingredients. Bake at 325° for 10 to 12 minutes.
Combine all ingredients in a lightly greased 11 x 7-inch baking dish, stirring well. Cover tightly and bake at 350° for 1 hour and 15 minutes or until rice is tender and liquid is absorbed. Yields 8 servings.
Mix the pudding, milk and condensed milk. Fold in the whipped topping. Layer vanilla wafers, bananas, and pudding mixture. Repeat layers. top with whipped topping or crushed vanilla wafers.
Combine margarine, sugar and softened cream cheese, mixing until well blended. Blend in eggs, lemon juice and rind. Add combined ingredients; mix well. Chill. Shape level tablespoonfuls of dough into balls. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 350° for 15 minutes. Cool; sprinkle with confectioners sugar.
Have all ingredients measured and ready to use. Mix sugar and cocoa in saucepan. Add milk; bring to a boil. Add peanut butter and butter. Remove from heat and add oatmeal (and nuts). Drop on waxed paper (tablespoonful). Cool.
Mix cornstarch and sugar. Add beaten eggs and pineapple. Pour in casserole.	Dot with butter and sprinkle with cinnamon. Bake at 350° for 45 minutes, uncovered, or until knife comes out clean when inserted.
Preheat oven to 300°. Combine all ingredients and mix with mixer until well mixed and mostly smooth. Put in foil lined cupcake tins (fill 1/2 way). Bake for 45 minutes. While baking, combine 8 ounces sour cream, 2 teaspoons sugar and 1 teaspoon vanilla. Remove cupcakes when done and allow to sit out on counter in pan about 5 minutes or until center sinks. Put a teaspoonful of sour cream mixture on top of each cupcake. Return to oven. Bake an additional 5 to 10 minutes. Remove from pan. Top with cherry pie filling. Store in refrigerator. Tastes better the 2nd day.
Mix sugar, cocoa, butter and shortening. Add eggs one at a time. Add flavoring to milk. Sift flour with salt and baking powder; add milk and flour mixture to egg mixture. Pour into well greased tube pan. Bake 1 hour at 350° for 20 minutes.
Combine all ingredients and bake at 350° for 1 hour or longer (until thick).
Saute first 3 ingredients in margarine until tender, but do not brown. Add peas, chestnuts and pimentos. Add mushroom soup to mixture and place in 2-quart casserole. Cover with Ritz or cheese cracker crumbs. Place in 250° oven and allow to just bubble. Serves 6.
Combine sugar, water, syrup, peanuts and salt in a 2-quart bowl or casserole. Cook on High in microwave 5 minutes, then stir. Cook on High 13 to 15 minutes or until syrup separates into threads. This is hard crack stage or 300° on a candy thermometer. Stir in butter, baking soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet and spread. Cool and break into pieces. Makes 1 1/4 pounds.
Combine applesauce, raisins, brown sugar, cinnamon and nutmeg. Turn into a 9 inch pan. Mix biscuit mix, sugar and butter. Sprinkle over the applesauce and bake 25 minutes in 325° oven.
Mix together and shape into ball. Chill and roll ball in 1 cup chopped pecans until evenly coated with nuts. Chill. Serve with Ritz or Town House crackers.
Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Sift flour with salt and soda. Blend into first mixture. Make into roll and chill overnight. Cut thin; sprinkle with sugar and bake until slightly brown in moderate oven 10 minutes. (Do not grease cookie sheet.)
Mix together pretzels and margarine and put in a 9 x 13-inch pan. Bake 8 to 10 minutes at 400°. Cool completely. Mix cream cheese and 1 cup sugar. Then fold in 2 cups frozen nondairy whipped topping. Spread over cooled pretzel mixture.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan or two round 8 or 9 x 1 1/2-inch layer pans. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost, if desired.
Grease 13 x 9 x 2-inch baking pan. In large microwave-safe bowl, melt 4 cups marshmallows, peanut butter and margarine on High for 2 minutes or until melted. Stir until smooth. In the following order, add remaining 1/2 cup marshmallows, Rice Chex, M&M's and Corn Chex to melted mixture. Spread mixture evenly into prepared pan with back of a buttered spoon. Refrigerate 1 hour. Pull apart and enjoy! Refrigerate leftovers.
Mix liquids and butter, add potatoes and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potatoes and onion mixture. Add bell peppers, mix well, bring to a boil, add half & half and corn, Simmer for 15 to 20 minutes.
Cream butter and powdered sugar. Add flour and nuts. Chill. Roll into balls. Bake on an ungreased cookie sheet at 325° for 15 minutes. Cool and roll in powdered sugar.
Mix pudding mix with fruit cocktail. Add pineapple and fold in Cool Whip. Refrigerate in serving bowl until set. Serves 10. Approximate calories per serving: 144.
On a piece of waxed paper sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In a large mixing bowl cream butter and sugar. Beat in eggs one at a time. Stir in sifted flour mixture in 4 additions alternately with applesauce, beginning and ending with dry ingredients. Mix the raisins and walnuts with the last addition of flour, and stir in.
Place grated zucchini in colander; squeeze out as much liquid as possible. Mix the zucchini with eggs and onion in large bowl. In separate bowl, combine flour, baking powder, salt and oregano. Stir in grated zucchini mixture.
Boil vinegar, sugar and oil together. Cool. Fry bacon until crisp. Cool and crumble. Tear salad greens in pieces in large bowl. Slice onion thin and separate into rings. Add mushrooms. Add bacon.
In small mixing bowl, combine the flour, baking powder, baking soda and salt. Sift; set aside. In large bowl, beat butter for 30 seconds. Add sugars; beat until fluffy. Beat in eggs and vanilla; add the flour mixture. Beat until combined. Stir in rest of ingredients. Roll dough into 1-inch balls. Flatten slightly with a glass. Bake at 375° for 8 to 10 minutes. You can add raisins and/or chocolate chips. Makes about 60 cookies.
Combine first 3 ingredients. Add eggs and beat well. Add 7-Up alternately with flour. Stir in vanilla and lemon extract. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Better results are obtained when ingredients are at room temperature.
Cream oleo, brown sugar and egg. Add vanilla, grated carrot, pecans and raisins. Blend in well. Mix flour, baking powder, baking soda, salt and cinnamon. Add to batter and mix well. Bake on greased cookie sheet in 325° oven for 20 to 25 minutes.
Beat butter and vanilla until creamy. Add sugar gradually; beat until fluffy. Add water. Sift together flour and salt; add to creamed mixture, mixing thoroughly. Stir in oats until blended. Dough will be stiff. Shape into canes. Place on ungreased cookie sheet. Bake in a slow oven at 325° for 20 to 25 minutes. Cool. Frost canes with thin confectioners sugar icing. Stripe with thick red frosting. Makes 36, depending on the size of the canes.
In a large mixing bowl, place flour and margarine. Mix to a coarse meal texture. Add enough cold water, small amount at a time, and stir with fork until all flour sticks together. Flour hands and place dough on floured biscuit board or cloth. Knead 8 or 10 times until firm and smooth. Place dough back in bowl. Pinch off egg size dough. Roll thin on floured board. Place saucer or small plate over rolled dough. Trim edges, will be round, and place 2 tablespoons fruit, sweetener, on rolled dough. Fold over crimp edge with fork. Put 2 tablespoons of oil in heavy skillet on medium heat. Place 2 pies in hot oil. Brown. Turn and brown other side. Makes 12 pies.
Beat eggs well. Add sugar and oleo. Stir in flour and baking powder. Add milk and coconut. Pour into pie plate that has been sprayed with Pam. Fill full (does not cook over). Bake at 350° for 30 to 40 minutes.
In blender, add Karo, butter, salt, egg, sugar and vanilla. Blend well. Place pecans in bottom of pie crust, pour mixture over nuts. Bake at 300° to 325° for 1 hour.
Cook broccoli. Then chop. Beat eggs and mix with mayonnaise. Mix broccoli and cheese with egg, mayonnaise and soup. Melt butter in pan. Add cracker crumbs.
In large bowl, add all ingredients and mix (I mix by hand). Add vanilla. Spread on cooled Duncan Hines sheet cake. Sprinkle top with coconut or finely chopped nuts.
Brown meat and onion. Drain. Add beans and soup. Pour into 1 1/2-quart greased dish. Drop mounds of mashed potatoes and sprinkle with processed cheese. Bake at 350° for 35 minutes. Serves 6.
Mix liquids and dry separately, then put together and mix well. Pour into an 8 x 8-inch square or round pan, greased. Sprinkle top with a pinch of flour, good amount brown sugar and cinnamon. Bake at 375° for 20 minutes.
Beat pudding and milk until thick. Then add Cool Whip to pudding. Cover bottom of 9 x 13-inch pan with whole graham crackers. Add 1/2 of pudding mixture. Make another layer of graham crackers, then add rest of pudding mixture. Then add one last layer of whole graham crackers.
Combine eggs, flour, salt and 1 cup milk; beat until smooth. Let stand 30 minutes. Pout 1/4 cup batter into hot lightly greased 8-inch skillet. Cook until underside is lightly browned. Saute vegetables in margarine. Blend in flour and seasonings. Gradually add 1 cup milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese, stir until melted. Stir in chicken or ham. Fill each crepe with mixture (1/4 cup). Roll up and place crepes in 11 3/4 x 7 1/2-inch baking dish. Bake at 350° for 20 minutes. Top with remaining cheese. Continue baking until cheese is melted.
Cream shortening and sugar. Add eggs and blend. Add remaining ingredients. Bake at 350° for 10 minutes.
Pour hot water over the broccoli; let stand for 5 minutes. Drain well. Mix all ingredients. Make 1 large or 2 small casseroles. Bake for about 45 minutes at 350°. Can be made ahead and frozen. If frozen, be sure to allow more time for baking.
Bake cake according to directions; while warm, poke holes in cake top using wooden spoon. Pour Caramel topping over cake top, let cool completely. Sprinkle 1/2 of heath bars over cake; spread cool whip over top; sprinkle with remaining heath bars. Chill until set.
Preheat oven to 350°. Melt margarine in dish. Mix sugar, flour and milk in bowl. Then pour batter over butter. Do not stir. Spoon peaches over batter. Bake for 1 hour or until brown.
Heat oven at 350°. In a small bowl, combine nuts, honey and 1/3 cup melted oleo. Pour into ungreased 8 x 4-inch or 9 x 5-inch loaf pan. Separate dough into 10 biscuits.
Beat cream cheese. Add Cool Whip and sugar and mix well. Put in the pie shell. Put topping on and refrigerate until serving.
Pour all drained fruits together into bowl. Add bananas. Mix in enough cool whip to desired consistency.
Dissolve soup mix in warm water. Mix all ingredients together. Place ingredients in a loaf pan or baking dish. Bake at 350° for about 1 hour or until done.
Place lettuce leaf in bowl. Place pear on lettuce leaf. Fill pear center with cottage cheese. Put cherry on top. Makes one serving.
Cream butter and shortening; add sugar gradually. Beat until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda; stir until soda is dissolved. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well.
Mix tomato sauce, brown sugar, vinegar and mustard to make sauce. Mix 1/2 cup sauce, meat, egg, onion, cracker crumbs, salt and pepper well. Shape in loaf pan. Top with remaining sauce. Do not cover. Bake at 400° for 45 minutes.
Mix together. Spread over slightly cooled cake. Place in hot oven until frosting is brown.
Blenderize Ritz crackers until fine crumbs. Mix in seasonings. Wash and take skin off chicken. Line two 9 x 13-inch pans with aluminum foil. Dip chicken pieces in melted butter to coat and then in Ritz crumbs. Place in foil lined pans. Bake at 350° for 1 hour or until done.
Add shortening and sugar together and beat. Beat eggs and add. Dissolve soda in hot water and add. Stir in coconut and vanilla. Sift dry ingredients together and add. Make balls size of walnut; put on greased cookie sheet. Press with fork lengthwise. Bake at 375°.
Do not overcook noodles, should still be firm in center; rinse well with cold water. Prepare Italian dressing. Use a high grade vinegar for best result. Mix all salad ingredients in a large bowl. This makes a large salad. Pour dressing over salad ingredients and toss.
Mix eggs, sugar, pumpkin and lemon juice; blend well. Mix all dry ingredients together and gradually add to pumpkin mixture. Pour/spread evenly into jelly roll pan that has been greased well and floured. Bake 12 minutes at 375°. Invert cake onto towel sprinkled with confectioners sugar. Roll up in towel and cool cake completely.
Dissolve Jell-O in boiling water. Mix sugar. Add water, Kool-Aid and juice; mix well. Freeze, stirring occasionally. Add lemon-lime soda just before serving.
Combine soup, vegetables, sour cream, pepper, half of Swiss cheese and half of onion rings. Put in 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onion rings. Bake, uncovered, for 10 minutes.
Steam raisins, let cool. Cream butter and sugar. Add eggs, milk and vanilla. Mix 1 cup flour with fruits, nuts and coconut. Add sifted dry ingredients with creamed mixture. Mix well and add fruit and nuts to batter. Drop by spoon on greased baking sheet. Bake 12 minutes in 350° oven. This makes a lot of cookies.
Mix all together. Place in buttered 1 1/2 quart baking dish. Then place baking dish in pan of hot water. Bake until knife inserted 1-inch from edge comes out clean. Bake at 350° for 40 to 45 minutes. Serve warm with or without hard sauce or cream.
Mix or beat eggs, sugar and banana well; add in salt, flour and baking soda. Grease and flour an 11 x 12-inch cookie sheet or one size larger. Bake at 375° for 15 minutes. Loosen with spatula. Roll and cool 20 minutes.
Use enough flour to make a soft dough. Cream together butter and sugar. Add rest of ingredients. Roll and cut; fry in deep fat. Sugar while hot.
Bake cake and cool. Mix together milk, lemon juice and almond extract. Cut peaches into bite size pieces. When cake is cold, slice off top about 1-inch thick. Put to one side; be careful not to break apart. With sharp knife, cut down and around cake and carefully scoop out, leaving a trench. Combine whipped topping with first mixture and divide in half. To one half, add broken up cake pieces and peaches. Stuff into cake and replace top. Ice cake with remainder of mixture. Decorate with peach slices. Refrigerate immediately.
Boil the sugar and Karo syrup for 2 to 3 minutes. Cool slightly. Beat eggs separately. Pour eggs into syrup, stirring constantly. Add butter, vanilla and nuts. Pour into pie crust. Bake at 350° for 45 minutes.
Brown ground beef and drain fat. Add all other ingredients in a 10-quart pan; bring to a boil and lower heat to medium for 30 minutes.
Take casings off sausage as needed. Crumble into large skillet. Brown. Add onions and green pepper. Cook until browned and done. Drain well. Blot with paper towel. Heat on low. Add cheese and seasonings. Heat until melted. Keep warm. Put 1 tablespoon onto bread and spread. Freeze on a cookie sheet and then transfer to a Ziploc bag. You can then get out a few without them "sticking together". Bake at 425° for 8 to 10 minutes. Serve warm. Makes a bunch of appetizers.
Blend flour and margarine with a pastry cutter or fork. Add 2/3 cup peanuts. Pat into a 7 1/2 x 11 1/2 x 2-inch pan. Bake 20 minutes at 350°; cool.
Cook rice in 2 cups water with bouillon cubes. Clean and cook shrimp. Brown following ingredients in skillet: ham, onion, garlic and salad oil. Blend together soy sauce, curry powder, ginger and salt. Add sauce mixture to ham mixture with green pepper cut in strips. Cut shrimp and add. Add 4 slices of pineapple, cubed. Heat through. Toss mixture with cooked rice and place in greased casserole. Heat in oven at 350°. Serves 6.
Mix together the boiling water and flour. Mix with a spoon. Add cold water and knead dough. Shape dough into long tube and cut off pieces the equivalent of 2 tablespoons. Keep pieces you are not working covered with plastic wrap to keep from drying. Take one piece and flatten with hands. Place it on a lightly floured board and roll it thin. Brush one side of two rolled pancakes with seasame oil and place the two oiled sides together facing each other. Roll thinner. Cook both sides on lightly oiled surface (wok or skillet) until lightly browned. Remove and separate the pancakes. Set aside under a slightly damp cloth until all are done. You may wish to steam the pancakes before serving to warm. Use like a tortilla for Mu Shoo Pork or anything you might use a crepe for (great with fruit). The sesame oil adds a great aroma.
Line large roasting pan with foil, extending foil about 12-inches on each end to fold over later. Pour 1-inch rock salt in bottom pan, covering entire bottom. Place roast in pan. Pour Worcestershire sauce over roast. Encase roast with rock salt so that entire roast is covered by 1-inch salt. Fold over foil to cover completely. Put in hot oven (500°) for 22 minutes per pound (4 pounds equals 88 minutes, medium-rare). Remove and scrape off all salt. Slice and broil (if desired) for 1 minute.
Combine frozen vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can onions. Bake at 350° for about 30 minutes. Top with rest of cheese and onions and bake for 5 more minutes.
Combine in a 2-quart casserole the sugar, syrup and salt. Microwave 5 minutes on High. Stir in peanuts. Microwave 3 to 5 minutes to brown. Stir after 3 minutes. Add butter, vanilla and soda. Stir until light and foamy. Spread on well-buttered cooking sheet. Cool. Break in pieces.
Preheat oven to 350°. Into a large bowl, sift together the flour, sugar and salt. Add the butter, chocolate and coffee, beating well until smooth, about 2 minutes. Fold in the rolled oats.
Combine first 5 ingredients in 2-quart casserole dish. Stir in mayonnaise, milk, lemon juice and salt. Cover and bake at 400° for 20 minutes. Remove cover. Continue to bake until thickened and bubbly, about 15 minutes. Serve in baking dish alone or over rice. Also delicious on sandwiches cold the next day.
Drain pineapple tidbits and set aside. Completely thaw Cool Whip. Mix Cool Whip and cottage cheese. Add Jell-O mix (dry). Mix well and add pineapple, thoroughly mix. Chill and serve.
Bake in cupcake cups in 325° oven for 30 minutes. Melt margarine and chocolate in bowl, the batter will be mixed in. Add sugar, flour, vanilla and eggs, one at a time and beat well. Add nuts. Pour into cupcake cups and bake 30 minutes. Do not overbake.
Cook spaghetti; break into 2-inch pieces. Combine cooked spaghetti with oleo, Parmesan cheese, salt, pepper and egg; set aside. Brown hamburger with onion, green pepper, sugar, oregano and garlic salt. Add to this the spaghetti sauce. Cream together the cottage cheese, parsley and seasoned salt. Line a 9 x 12-inch pan with half of spaghetti, half of sauce mixture, then all of cottage cheese mixture. Add remaining spaghetti mixture. Top with rest of the sauce. Sprinkle 4 ounces of Mozzarella cheese on top. Bake 30 minutes at 350°. You can make a day ahead and refrigerate, but allow more cooking time.
Combine sugar, egg yolks and flour/cornstarch; mix well. Stir in can of evaporated milk and water. Cook slowly over low heat until it thickens. Add lemon juice and pour into baked pie crust. Top with meringue and bake until browned at 350°.
Soften dry yeast in 1/4 cup water. Combine soup mix and 2 cups water. Simmer, covered, 10 minutes. Add sugar, salt, cheese and shortening; stir. Cool to lukewarm. Stir in 2 cups of the flour; beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover; let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover; let double in a warm place (1 1/4 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with corn meal. Gash tops diagonally, about 1/4-inch deep. Cover. Let double (about 1 hour). Bake in moderate oven at 375° for 20 minutes. Brush with mixture of 1 egg white and 1 tablespoon _____. Bake 10 to 15 minutes longer or until done.
Blend together and roll into pencil like crescents. Bake at 300° until done. Cool and roll in powdered sugar.
Grind tomatoes; drain well. Grind onions and peppers; mix together with well drained tomatoes. Add sugar, vinegar and salt. Cook 45 minutes on medium heat. Put into clean hot jars and seal at once.
Crush Doritos and spread in 9 x 13-inch pan. Brown hamburger with onion. Drain off fat. Add both cans of soup. Heat all ingredients and pour over Doritos. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
Brown ground beef and onions and pepper in skillet. Mix beans, Ro-Tel and chicken soup together in a large bowl. Grease bottom of casserole dish. Place uncooked tortillas in bottom of dish. Layer meat, beans, Ro-Tel and soup. Sprinkle grated cheese on top. Place layer of tortilla shells on top. Bake at 350° for 1 hour.
In a greased pan, arrange chicken, skin side up. Melt 1/4 pound margarine. Brush or drizzle on chicken. Bake at 350° for 20 to 45 minutes, until brown.
Put cheese and milk on low heat; melt and stir. Saute onion and mushrooms in butter. Add to cheese and half and half mixture. In a large stock pot, boil cauliflower and broccoli until tender. Add noodles, macaroni, garlic powder and chicken bouillon together. Cook until macaroni is done. Add ingredients in stock pot to cheese. Warm; don't cook much longer (only warm).
Divide ice between 8 tall glasses. Pour 2 tablespoons syrup over ice in each glass. Fill glasses with carbonated beverage. Stir. Serve with straws, if desired.
Cream sugar, eggs and pulp together. Add dry ingredients alternately with milk. Add melted butter. Bake 1 hour at 350°. Leave in pan until cool. Cut in squares.
Cream butter and sugar; add egg. Sift baking powder, salt and rest of the flour. Mix 1/4 cup flour with blueberries. Let stand 1 hour. Combine the two mixtures alternately with the flour. Add the floured berries last. Bake in buttered tin gem pans about 25 minutes.
Combine shortening, peanut butter, both sugars and vanilla. Mix in eggs. Combine salt, baking powder and flour. Gradually add dry mixture to creamed mixture. Spread into lightly greased 13 x 9-inch pan. Bake in 350° oven for 30 to 35 minutes. Remove from oven and sprinkle a little granulated sugar over top. Cool on rack.
Saute green peppers and onion in margarine. Combine with remaining ingredients except cheese. Pour into a 2-quart greased casserole. Sprinkle with cheese. Bake at 350° for 45 to 55 minutes. Let stand 5 minutes before serving.
Combine all ingredients and mix well. Pack into 2 pie plates. Freeze unbaked until ready to use. Bake at 375° for 25 minutes.
Slice zucchini lengthwise about 1/3-inch thick, creating long thick zucchini steaks. Sprinkle both sides with lemon pepper and then with Parmesan cheese. Grill first side on barbecue pit over hot flame. Then baste with melted butter with garlic powder. Turn over and baste the other side. Grill until light brown. Serve as vegetable dish; substitute for meat or on hamburger buns as a sandwich.