HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix butter, eggs, shortening and 1 1/2 cups sugar. Add flour, cream of tartar, soda and salt. Shape into balls by teaspoonfuls. Mix 2 tablespoons sugar and cinnamon and roll cookies in this. Place 2 inches apart on ungreased cookie pan. Bake 8 to 10 minutes. Remove when done. Makes 6 dozen.
Brown pork chops in hot oil; add onion and saute. Mix the next 5 ingredients in separate bowl. Pour over pork chops and simmer approximately 45 minutes or until tender. Serve over rice or mashed potatoes.
Combine sugar, mustard and horseradish with enough cola to make soft	paste (save remaining cola). Rub ham with mixture; put in crock-pot and add remaining cola. Cover and cook on low heat for 6 to 10 hours or 2 to 3 hours on high heat. Slice ham and serve the following over slices.
Mix peanuts, sugar, water and Karo syrup in a skillet and cook about 20 minutes or until peanuts begin to pop. Add vanilla and soda and mix thoroughly. Pour onto a greased cookie sheet. Cool. Break up.
Mix soups, mayonnaise and American cheese. Place broccoli in bottom of casserole. Layer chicken. Pour soup and mayonnaise mixture over it. Put almonds on top. Cover with Parmesan cheese. Bake at 350° until it bubbles, about 30 minutes.
Work cheese and flour together until crumbly. Add butter; mix with fork. Mold 1 teaspoon of dough around each olive or wiener. Shape into balls. Place 2 inches apart on ungreased baking sheet. Cover and chill for at least 1 hour. Bake at 400° for 15 to 20 minutes. Serve hot. Makes 3 to 4 dozen.
Cream margarine and sugar. Add rest of ingredients. Pour into 9 x 13-inch grease pan. Bake 30 to 35 minutes at 350°. You can ice these.
Saute celery and onion in margarine. Combine rice, celery, onion, margarine, parsley flakes, salt, celery salt, pepper and peas with chicken broth. Place in 3-quart baking dish. Place chicken over this. Combine soup, mayonnaise and milk. Spread over chicken. Bake at 350° for 45 minutes.
You will need a large (14 x 20-inch) oven cooking bag. Preheat oven to 325°. Shake flour in oven cooking bag. Place in a 13 x 9 x 2-inch baking pan. Add barbecue sauce, onion and green pepper. Squeeze bag to blend ingredients.
Combine margarine and brown sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Stir flour and spices into creamed mixture. Fold carrots and raisins into batter. Bake in a 13-inch pan at 350° for 30 minutes. Makes 40 bars.
Soften cream cheese and blend with mayonnaise. Beat in syrup. Mix in bananas, pineapple and strawberries. Whip cream and fold into fruit mix. Pour into a refrigerated tray and freeze until firm. Makes 6 servings.
Drain beans thoroughly. Toss with green pepper and onion. Marinate in 1/2 cup oil, sugar and vinegar for 24 hours in the refrigerator. Drain before serving.
Preheat oven to 350°. Combine first 6 ingredients. Pour in pie shell and top with crumbled bacon. Bake 1/2 hour.
Microwave on High chips and milk 2 minutes. Stir. Add vinegar and cinnamon. Stir. Microwave on High 1 minute. Stir. Cut apples in 8 sections. Serve with warm dip. Makes enough for 6 to 8 apples.
Cream margarine and sugar. Add egg yolks and beat well. Stir in vanilla and milk. Beat egg whites lightly in a separate bowl; fold into pie. Pour into a half baked pie shell. Bake at 350° until brown and center is set.
Cook sausage, then cut into 1-inch pieces. Remove from frying pan and saute peppers until soft and transparent. Add sauce and vinegar; return sausage to pepper mixture. Mix and serve.
Heat oil and butter. Saute all vegetables except tomatoes. Simmer about 5 minutes with chicken. Add spices and flour. Add tomatoes and chicken broth. Cover and simmer for about 1 hour. Brown chopped corn tortillas in margarine or butter. Serve soup in bowl over tortillas, topped with cheese and sour cream.
Cut slice from top of peppers and remove stems, seeds and membranes. Rinse, then put peppers in a pot and add enough water to cover peppers, boiling for 5 minutes. Drain. Cook and stir hamburger and onions until brown; drain. Stir in salt, rice and ketchup. Stuff peppers with the mixture. Stand in upright, ungreased baking dish. Cover and cook in 350° oven for 45 minutes. Uncover, cook 15 minutes longer. Sprinkle with cheese.
Cook chicken (debone and cut up). In bottom of casserole dish, crumble Doritos. Mix sour cream, chilies, onions, soup, and 1 cup of cheese. Add chicken to mix. Pour on top of Doritos and add remaining cheese. Cook at 350 for 20 to 25 minutes.
Mix ground beef with 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs. Form into balls the size of walnuts. Brown in hot oil. Remove meat balls from skillet; pour off all fat except 3 tablespoons. Blend in flour. Stir in remaining ingredients. Bring mixture to a boil. Simmer over low heat 10 minutes, adding more water if necessary. Add to meat balls in a 2-quart casserole. Bake, covered, in 350° oven 1 hour or until vegetables are tender. Makes 6 servings.
Roll ground beef, cracker crumbs, pepper, salt and egg into small meatballs. Boil water. Add meatballs and cook, covered, 1/2 hour. Skim off foam. Add tomatoes, canned soup, dry soup mix, noodles and bouillon cubes. Simmer 1/2 hour. Add potato. Simmer 1/2 hour. Salt and pepper to taste.
Cream oleo and Crisco. Add sugar and eggs. Beat well. Add flour, milk and flavorings. Beat well. Fold in coconut. Bake in tube pan at 350° for about 1 hour and 15 minutes.
Mix jello (dry) and pineapple together in small pan and bring to a boil. Let cool. Add cottage cheese and Cool Whip. Place in mold and refrigerate.
Mix all ingredients together in a large bowl; serve salad over a layer of Fritos. Top with Catalina French dressing.
In large punch bowl, combine rum and daiquiri mix. Stir in lemon-lime beverage. Serve immediately. Makes 25 servings, about 1/2 cup each.
Preheat oven to 350°. Coat a 13 x 9 baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese.
Brown hamburger and onion in skillet (no seasonings). Drain; place on bottom of oblong cake pan. Drain green beans; place on top of hamburger. Place soup on top of green beans. Place Tater Tots neatly on top of soup. Cover. Cook at 350° for 45 minutes. Cool and cut in squares and serve.
Brown veal in skillet with oil and butter after drenching it in flour. Set aside in baking dish, leaving liquid in skillet. Add mushrooms and all remaining ingredients. Simmer for 5 minutes. Put mixture over the veal and cover. Place in preheated oven for 30 minutes at 300°.
Place ribs in a plastic bag, set into a deep bowl. For marinade, combine soy sauce, sherry or orange juice, garlic, sugar, lemon juice and 5 spices. Pour mixture over ribs. Seal bag. Marinate in refrigerator 6 to 24 hours turning bag occasionally. Remove ribs from bag, reserving marinade. Place ribs, bone side down in a shallow roasting pan. Pour marinade over ribs. Bake, covered, in a 350° oven for 2 to 2 1/2 hours or until tender. Makes 4 servings.
Melt margarine. Add to sugar and flour. Add beaten eggs. Mix well. Add syrup, vanilla and pecans. Bake at 350° for 30 minutes. Pour into pie crusts.
Mix eggs, milk and dill in flat bowl. Dip bread in egg/milk mixture. Heat pan. Add butter or use nonstick pan. Build sandwich by placing dipped bread in pan, then cheese, then turkey or ham. Top with another piece of "dipped" bread. Cover pan and cook on low until cheese has melted and bread is browned. Serve with salad and/or maple syrup.
Combine mixes. Add hot water. Cook until thick and bubbly, stirring constantly as it burns easily. Let cool completely in refrigerator.
Trim all fat from steak and cut steak across the grain into 1/8-inch strips. Place in bowl, sprinkle with meat tenderizer and about 2 tablespoons water. Set aside while preparing vegetables. Drain tomatoes, reserving liquid, and cut into wedges or peel and wedge fresh tomatoes. In large nonstick skillet, brown meat strips in 1 tablespoon oil over high heat for about 5 to 6 minutes. Drain off excess fat. Add garlic and saute 1 minute. Add dissolved bouillon, Worcestershire sauce, sliced onions and reserved tomato liquid. Cover and simmer until meat is tender, 30 to 40 minutes. Six minutes before serving time, add tomato wedges and pepper strips to meat mixture. Cook over medium-high heat until crisp and tender. Serve immediately. (Can be served with steamed rice.)
Place grapes, bell pepper, celery and chicken in salad bowl. Set aside. In small bowl stir orange juice, vinegar and salt and white pepper to taste until well mixed. Add oil and tarragon and stir vigorously until blended. Pour over salad, toss and serve.
Wash and slice cucumbers paper thin. Add chopped onion and chopped bell pepper. Mix sugar, vinegar and celery seed. Pour over vegetables; mix well. Place in jars with tight fitting lids and refrigerate. The flavor of these pickles improves with age.
Cream butter and sugar. Mix the flour, baking soda, salt and spices. Add molasses and egg. Mix and beat together until thoroughly combined. Cover and chill for 1 hour. Roll 1 1/2 inches thick. Cut into desired shapes. Bake at 350°, 1 inch apart, for 7 minutes.
Mix sugars and cinnamon together. With shears, cut each loaf into 32 pieces. Form into balls. Roll into melted butter, then in sugar mixture. Place balls in greased Bundt pan. Let rise for 2 hours. Bake at 350° for 30 minutes. Invert onto plate and enjoy!!
Dissolve Jell-O in hot	water.	To Jell-O mixture, add cranberry sauce. Chill slightly and add other ingredients. Place in mold and chill overnight.
Mix softened cream cheese and sour cream. Add hot potatoes and beat until light and fluffy. Add salt and soup mix. Spoon potatoes in 2-quart casserole. Brush top with butter and paprika. Bake at 325° for 25 minutes.
Preheat oven. Assemble ingredients, bowl and spoons. Grease pans and crack nuts. Remove ten books, seven crayons and one wad of bubble gum from the kitchen table. Measure two cups of flour, remove Marly's hands from the flour, wash flour off her and measure one cup of flour to replace flour on the floor.
Boil eggs. Let them get cold to peel by putting into refrigerator. Peel the eggs and cut in half lengthwise. Remove the egg yolks and place in a bowl. Mash the yolks and add mustard, bell pepper, salsa, relish and horseradish. Mix well and add salt and pepper to taste. Place the egg whites on a tray. Using a teaspoon, place the egg yolk mixture in each of the halved egg whites. When finished with filling of each egg white halve, sprinkle with paprika.
Wash chicken. Place chicken in the crock-pot. Salt and pepper the chicken. Add 6 cups of water. Cook on low for approximately 8 hours. This can be cooked on high if you want it to cook faster. When the chicken is cooked, take it out of the crock-pot to debone. Put the noodles, soup and mushrooms into the crock-pot. Mix with the broth. Cook on high until noodles are tender. Add chicken to the noodles, if desired. Salt and pepper to taste.
Press chopped pecans in pie shells and bake. With mixer, mix Cool Whip, cream cheese and powdered sugar. Fold mixture into cooled pie shells and hollow out middle. Add favorite pie filling and refrigerate.
Wash spinach and remove stems. Soak in salt water 1 hour or until crisp. Drain well. Cut in bite size pieces and place in salad bowl. Add mushroom slices, bacon crumbles, cheese and dressing. Toss and add croutons and enjoy!
Mash cooked squash finely; blend all ingredients except cheese. Put in a greased casserole; top with grated cheese. Bake in a 350° oven for 30 minutes. Makes 6 servings.
Mix all ingredients in a saucepan. Let simmer for 15 to 20 minutes.
Chill fruit juice and 7-Up. Prepare 7-Up ice cubes by pouring 7-Up into 2 ice trays. Freeze. At serving time, combine cranberry and apple juice in a punch bowl. Slowly pour in 7-Up. Add "ice cubes". Serve. Makes 35 punch cup servings.
Place all ingredients in food processor or blender. Process 3 seconds; stir, then process 3 more seconds. (Should be slightly chunky.) Makes 2 1/2 pints.
Measure out 3/4 cup hot water; add chopped dates. Set aside. Combine all other ingredients in a large bowl. Add hot water and dates, mixing well. Pour into loaf pan. Cook at 350° about 45 minutes. Slice while warm and serve with cream cheese.
Simmer chicken breasts with onion, celery, carrots, salt and pepper. Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasonings. Drain broccoli. Arrange broccoli in bottom of flat greased dish (3-quart). Sprinkle with Parmesan cheese. Debone chicken and spread in pieces on the broccoli. Sprinkle with Parmesan cheese. Pour sauce over. Sprinkle with Parmesan cheese and paprika. Put in the oven at 350° and cook for 30 to 40 minutes.
Cream together cheese and powdered sugar. Cut angel food cake in half through middle. Spread 1/2 cake with layer of cheese and sugar mixture, then blueberry filling. Place other 1/2 cake on top and layer with remaining mixture and filling.
Cream oleo and sugars together; add eggs and vanilla. Add dry ingredients and oatmeal. Fold in chips and nuts. Drop on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Cream butter and sugar. Add egg and vanilla. Sift flour and cream of tartar together. Add 1/4 cup at a time to creamed mixture. Add nuts. Shape into one large roll or two small ones. Wrap in aluminum foil and bake on ungreased baking sheets at 375° for 8 to 10 minutes.
Mix dry jello with cottage cheese. Add drained fruit cocktail and mix well. Stir in Cool Whip. Allow to chill 4 hours before serving.
Mix flour, salt and sugar. Add shortening and mix. Work in liquid. This makes a soft dough, easy to handle. Roll between sheets of wax paper slightly floured. This makes enough pastry for 3 big filled pies or 6 one crust pies. (Can refrigerate a few days.)
Beat vegetable oil and sugar together. Add beaten eggs and bananas, mashed to a pulp; beat well. Sift flour, soda, baking powder and salt. Add to first mixture with milk and vanilla. Beat well and stir in chopped nuts. Bake in loaf pan, lined on the bottom with waxed paper. Bake at 350° for about 1 hour.
Cook potatoes until tender (30 minute). Cool, peel and mash. Combine with next 6 ingredients. Spoon evenly into 2 greased 9-inch pans. Combine sugar, pecans and flour. Sprinkle over top. Drizzle with melted butter. Bake at 350° for 25 to 30 minutes.
Cream shortening until soft; add sugar and beat until fluffy. Beat in eggs and extract. Add dry ingredients; mix thoroughly. Drop by teaspoonfuls on greased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 5 dozen 2-inch cookies.
Beat eggs; add sugar and milk. Cook on high heat until boiling. Lower heat and stir constantly with a wooden spoon (do not leave it at all). This usually takes approximately 13 minutes. Add vanilla flavoring. Serve pudding hot or cold. You may garnish with fruit or bananas, vanilla wafers or nutmeg sprinkled on top.
Cook chicken in water until done. Tear into bite size pieces. Grease 9 inch x 13 inch casserole dish. Place chicken in casserole dish. Rinse frozen vegetables with hot water and drain. Pour over chicken. In a small bowl, combine milk, and cream of chicken soup. Pour over vegetables. Combine milk, Bisquick mix and margarine. Pour slowly over top of casserole.	Bake at 350° for 1 hour. Serves 10.
Saute mushrooms in hot butter and oil for 5 minutes to brown lightly. Stir in onions and cook slowly for 2 minutes. Season and set aside. Place other oil and butter in skillet and set over moderately high heat.	After butter foam subsides, brown steaks for 3 to	4 minutes on each side. Immediately remove from heat.	Discard bacon.	Season with salt and pepper. Place on warm platter. Pour fat from skillet. Stir in stock and tomato paste. Boil rapidly until liquid is reduced to 2 to 3 tablespoons. Add wine and cornstarch and parsley. Boil rapidly for a minute to evaporate alcohol and thicken sauce. Add mushrooms and simmer for 1 minute. Spread sauce and mushrooms over steak and serve. Yield: 6 servings.
Mix all together. Butter bottom of baking dish, slice 3 large apples real thin and place in dish. Put in 1/2 cup sugar, 1/2 cup water and dash of cinnamon over apples. Take mixture and place over apples. Bake slow for 35 minutes.
Cut whole tomatoes. Put in large pan. Add both tomato sauce and juice. Turn on medium low heat. In frying pan fry hamburger (scrambled); drain and add into sauce. Put both bags frozen vegetables in sauce. Peel and dice onion. Add to soup. Season to taste. Cover. Turn stove to simmer. Cook for 2 or 2 1/2 hours. Add a little water if more juice is wanted.
Crumble ingredients together with your hands and top potatoes. Bake at 350° for about 30 minutes until browned.
Mix butter and peanut butter. Add powdered sugar, graham cracker crumbs, vanilla, and coconut. Mix well with really clean hands. Roll in balls and chill. Melt paraffin with chocolate chips in a double boiler. Dip cookies in chocolate and place on waxed paper.
Completely dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice, using wire whisk. Blend in whipped topping. Fold in pineapple and chill until mixture is very thick and well molded. Spoon into pie crust. Chill 2 hours. Garnish with pineapple.
Preheat oven to 350°. Combine first 8 ingredients; beat at low speed until well mixed (2 to 3 minutes). Add bananas and orange juice; mix for 1 to 2 minutes. Stir in coconut and nuts by hand. (Batter will be thick.)
Cream butter and sugar. Add eggs and salt. Sift together flour, cream of tartar and baking soda. Roll into balls and roll in cinnamon and sugar. Bake at 400° for 8 to 10 minutes.
Empty 1 can pineapple into bowl. Add cinnamon red hots. Let set overnight or until red hots are dissolved. Remove from refrigeration and add remaining ingredients. Mix thoroughly and serve.
Cream the sugar and oil. Add eggs and beat until fluffy. Add soda, cinnamon and nutmeg. Alternate milk with flour. Fold in dates. Pour into 2 greased and floured 9-inch cake pans. Bake at 350°.
Gradually add milk to flour, stirring to blend. Cook to thicken, stirring constantly. Let cool. Beat together shortening, margarine and sugar. Add flour mixture and beat well. Add vanilla. Keeps well in refrigerator.
Saute onion, green pepper and garlic until tender. Stir in sour cream, curry powder, salt and pepper. Let this bubble a minute or so and pour in shrimp. Serve over raisins or saffron rice. Can use Minute rice.
Place pork chops in an oblong cake pan. Salt and pepper lightly. Spoon soup over chops. Lightly cover with grated cheese. Sprinkle with onion. Place frozen Tater Tots in order all over the top of this so meat is completely covered. Sprinkle with more cheese over Tater Tots. Bake 1 hour at 350°. Turn heat down to 200° and cook an additional 20 minutes. Serve with a tossed salad for a complete meal, if desired.
Arrange cooked broccoli in 9 x 13-inch pan. Cut chicken into bite size pieces; put over broccoli. Combine soup, mayonnaise and lemon juice in a bowl. Pour over chicken; sprinkle with cheese, then crumbs. Drizzle melted butter over it. Bake at 300° about 1/2 hour.
Melt peanut butter and semi-sweet chocolate chips in microwave for 2 minutes on High. Stir until well blended. Pour chocolate mixture over Crispix cereal in large bowl. Stir until well coated. Put 2 heaping cups of powdered sugar into a large paper grocery sack. Pour in coated cereal. Roll down top of sack and shake, shake, shake.
Combine all ingredients, except candy kisses, in large mixing bowl. Mix on lowest speed of mixer until dough forms. Shape into 48 balls. Roll each ball in sugar. Place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around the edges.
Scald peanuts	in boiling water until skins are soft. Grind peanuts up fine. Mix zucchini and peanuts, then add all other ingredients, mixing well. Bake in 2 loaf pans at 350° for 45 to 50 minutes.
Boil pasta 8 to 10 minutes. Do not rinse. Put in bowl; add Zesty Italian salad dressing and 1/2 bottle Salad Supreme seasonings. Toss; served chilled.
Measure 1/2 cup sugar and 1/4 cup	water in small boiler. In large boiler, measure 3 cups sugar, 1/2 cup water and Karo. While both	mixtures cook, beat egg whites until stiff. When mixture in small boiler forms hard ball in cold water, pour slowly, beating at the same time, into egg whites. Add vanilla. When mixture in large boiler forms soft ball in water, pour into other mixture and stir until firm. Beat in pecans. Drop by spoonfuls onto wax paper.
Lay fish in single layer in shallow pan. Pour lemon juice over fish. Mix together all other ingredients. Mound vegetable mixture atop the fish. Bake, uncovered, in a 375° to 450° oven until fish flakes with a fork (about 15 to 20 minutes).
Heat oven to 375°. Separate dough into 8 triangles. Place on ungreased cookie sheet. Brush each triangle with salad dressing. In small bowl, combine Parmesan cheese and basil. Sprinkle over each triangle. Bake at 375° for 8 to 11 minutes or until golden brown.
Mix milk, eggs and corn together; beat well. Add meal, baking soda, salt, jalapeno peppers and cheese. Mix well. Bake at 350° until done.
Preheat oven to 400°. Prick potatoes with a fork. Put them on a baking tray. Bake for 1 to 1 1/2 hours. Push a skewer through the biggest potato. If it is soft, it is cooked. Cut potatoes in half lengthways and scoop out the middles. Mash potato in a bowl. Add rest of ingredients and mix everything together well. Fill potato skins with the mixture and bake them for another 15 minutes. Decorate with parsley.
Saute onion and bread in butter. Combine remaining 6 ingredients in large bowl. Add mixture to bowl, mix well. Spread in casserole dish (use 9 x 13-inch for thinner pieces or 8 x 8-inch for thicker pieces). Spread top of casserole with sauce and bake for 45 minutes at 350°.
Prepare cake mix as directed on package. Bake in a 13 x 9-inch pan. Remove from oven and poke holes quickly through cake with the round handle of a spoon or straw at 1-inch intervals. Combine pudding mix with sugar. Gradually stir in milk, then beat at low speed, not more than 1 minute. Quickly pour about half of the thin pudding over warm cake and into the holes. Allow remaining pudding to thicken slightly, then spoon over top, swirling it to frost. Store cake in refrigerator. To use regular Jell-O pudding, follow the recipe on the box.
Melt chips in microwave. Stir often. Add peanuts. Pour into foil lined 9 x 13-inch buttered pan. Refrigerate 1 hour. Break into pieces. Yields 2 pounds.
Saute onion and garlic lightly in butter or olive oil. Add tuna. Dissolve tomato paste in water. Add seasoning, salt and pepper. Simmer for 30 to 45 minutes at low heat. Stir occasionally. Makes enough for 1 pound spaghetti. Sprinkle with grated cheese before serving.
Beat margarine, Splenda and applesauce. Beat in eggs, one at a time, and add vanilla. Alternately add sifted flour, baking powder and salt combination and milk. Fold in berries. Spoon into paper-lined muffin cups. Bake at 350° for 25 to 30 minutes.
Bring the margarine and water to a boil to melt margarine. Add the flour. Add the eggs, one at a time. Mix well. Place in greased 9 x 13-inch pan. Bake 30 to 35 minutes. This will be very puffy. Remove from oven; let it cool slightly and then press it down in pan. Let it cool.
Cook broccoli according to package directions. Add 1/2 stick of margarine and the cheese. Mix. Pour into buttered casserole.
Quarter tomatoes; place in 6-quart kettle. Add celery, onion, green peppers and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. Cool slightly. Put through a sieve or food mill. Return to kettle. Add remaining ingredients; mix well. Bring to boil. Remove from heat; cool. Pour into freezer containers; freeze up to 12 months. Yields 5 quarts.
Combine meat, garlic, Parmesan cheese, parsley, bread, salt and pepper. Shape into small dime-size meatballs. Bring broth to boil and drop in meatballs. (Do not fry meatballs.) Boil on medium heat for 5 to 8 minutes. Serve with Parmesan cheese. Makes 6 servings. This is a great first course.