HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture until crumbly. Firmly press into lightly greased 9 x 13 pan. Bake at 350° for 20 to 25 minutes. Whisk eggs in large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust. Bake at 350° for 25 minutes. Let cool completely on wire rack; sprinkle with powdered sugar.
Beat eggs slightly. Add sugar, flour and melted butter. Mix well. Add buttermilk and flavoring. Pour into unbaked pie shell. Bake at 350° until custard is set.
In mixer bowl, blend together cottage cheese and Cool Whip. Beat until blended. Stir in dry gelatin. Fold in pineapple and oranges. Chill several hours or overnight.
Cook and drain spaghetti. Saut garlic in olive oil. When browned, add enough red wine to cover the bottom of you pan and then a little extra. Simmer the garlic in the red wine for a few minutes. Add the spaghetti sauce and oregano. Add the cooked noodles to it. Remove from heat and add chopped green pepper. Stir well, serve with parmesan cheese.
Use an oblong pan or 8 x 12-inch dish. Spread out cherry pie filling on the bottom of the pan, then spread out the pineapple over the cherry filling. Sprinkle sugar on top of the pineapple, then put cake mix on top of the sugar. Spread out margarine gently, then add pecans across the top. Preheat oven to 350°. Cook 45 minutes or until brown. It is delicious!
Boil squash until tender; drain, then chop. Fry bacon. Add bacon (crumbled), green pepper and onion to squash along with 1 cup of crackers, eggs, salt, pepper and butter. Mix well and put into baking dish (greased). Top with remaining cracker crumbs and dot with paprika. Bake at 350° for 30 minutes.
Mix all 4 ingredients and press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Whip Crisco and eggs together. Add sugar, flour, soda and salt. Mix well. Add apples and nuts and blend well. Bake at 325° for 1 hour.
Mix all ingredients together. Makes a large bowl. Keep covered and refrigerated. Will keep a week or more.
Cream together sugar and butter. Beat in the eggs. Stir in dates, nuts and vanilla. Stir in flour, mixed with the baking powder. Spoon the batter into a 9-inch square pan. Bake at 350° for 45 minutes. While still warm, cut into strips and roll in granulated sugar.
Form candy mixture around cherries to make small ball. Melt chocolate chips and paraffin in double boiler. Dip candy into chocolate. Place on waxed paper to set.
Mix butter or margarine, cheese and flour until well blended. Add cereal and mix well. Roll into small balls and place on cookie sheets. Flatten with palm of hand. Bake for 15 minutes at 350°. Yield: 2 dozen.
Cook pasta according to package directions. Drain and set aside. Brown ground beef with onion. Add canned vegetables. Let mixture cook down. Add pasta. Mix together. Add seasonings to taste. Cook over low heat with lid on pot. May need to add a little water.
Clean vegetables and prepare as desired for skewer. Season vegetables and meat as desired. Alternately place the meat cubes and vegetables on skewers. Broil under a hot preheated broiler until the meat is well browned and sizzling. Remember to rotate the stick! Serve shish kebab over a rice bed. May also enjoy sumac and sour cream for extra flavor.
Combine corn meal, salt, herb mix and pepper in shallow bowl or bag. Add chicken and coat with mixture. Heat 3 teaspoons oil in a 4 to 5-quart Dutch oven. Lightly brown chicken on all sides. Remove and set aside. Add remaining teaspoon of oil to pot. Reduce heat to moderately low and add onion, green pepper, garlic, chili powder and cumin. Cook 5 minutes until onion is tender. Add broth and tomatoes; bring to a boil. Reduce heat and simmer 20 minutes. Add chicken. Cover pot and cook 25 minutes. Add corn, peas and beans. Serve over egg noodles or mix into fricassee.
Mix all ingredients. Sprinkle wax paper with paprika and roll cheese into a log. Wrap in foil and chill. Serve with crackers.
Wash and cut apples in chunks. Put in crock-pot. Cook on low all day. Add more sugar if needed.
Brown meat and onion in oil. Add seasonings and tomato sauce. Cover and simmer 15 minutes, then add the beans. Pour into a greased baking dish. Spread cornbread batter over meat mixture.
Add water to reserved pineapple liquid to measure 2 cups; bring to a boil in saucepan over medium flame. Turn off flame. Add gelatin; stir until dissolved. Blend in cranberry sauce; add ginger ale. Chill to consistency of unbeaten egg white; fold in pineapple and celery. Pour into greased 13 x 9 x 2-inch dish. Cover; chill until firm. Whip cream cheese until light and fluffy; fold in whipped topping. Frost salad with cream cheese mixture; sprinkle with pecans. Cover and chill.
Bring to a boil the zucchini and water. Boil 6 minutes. Add pineapple, lemon juice and sugar. Boil for 10 minutes. Add apricot jello. Put in jars.
Wash and peel peaches and bananas; slice. Mix with blueberries and syrup.
Combine mushrooms and onions in quart casserole. Cover; microwave on High 3 to 4 minutes or until mushrooms are tender. Drain well. Place butter in 4 cup measure and microwave 30 seconds. Blend in flour. Add sherry, water, yogurt, salt and pepper. Stir in mushrooms and pour over chicken breasts. Microwave 14 to 20 minutes. Serves 4.
Cook carrots until tender; add peppers and onions. Mix remaining ingredients in saucepan and bring to a boil. Pour over carrots. Stir gently.
Sift flour, baking powder, salt, sugar and spices together. Add brown sugar, shortening and 1/2 cup milk; beat for 2 minutes. Add remaining milk, eggs and vanilla; mix well. Pour into lightly greased 9 x 13-inch pan and bake in a 350° oven for 45 to 50 minutes.
Cook squash until done; drain. Add butter, then mash until smooth. Add other ingredients. Pour into pie shell and bake until crust is done at 350°. Add meringue and bake until brown.
Heat oil. Saute eggplant. Add zucchini and saute until lightly browned; set aside. Add onion, green pepper, garlic and salt and pepper. Saute until onion turns transparent. Add tomatoes and simmer, covered, for 5 minutes. Add eggplant-zucchini mixture and simmer.
Spray Bundt pan with Pam. Melt 1/2 stick butter. Pour in Bundt pan and add pecans. Mix yellow cake mix as directed on box, then pour on top of butter and pecans. Mix cream cheese, 1 stick softened butter and powdered sugar. Spoon this mixture on top of yellow cake mix. Bake at 350° for 1 hour. Let cool for 5 minutes, then dump it out on a pan. Really good when it is hot.
Dissolve jello in boiling water. Add sour cream and stir until dissolved. Place in refrigerator. Chill until mixture gets to the thickness of egg whites. Add remaining ingredients. Place in mold and refrigerate until set.
Preheat oven to 350°. Butter an 8-inch dish or pan. Cut off crusts and cut each piece into 5 fingers. Place fruit in bottom of pan. Lay bread fingers over fruit. Beat together egg, sugar, flour and melted margarine. Drizzle over bread fingers. Bake for 35 to 40 minutes. Canned fruit may be used, if drained. Use about equivalent of fresh fruit.
Melt butter. Add cubed apples and cook until tender. Add brown and white sugars. Cook until sugars are melted. Stir in cinnamon, catsup and molasses. Add beans and mix well. Pour mixture into 2-quart casserole. Bake in 400° oven for about 1 hour.
Combine first 3 ingredients in a bowl. Fold in dry ingredients. Pour batter by 1/2 cupfuls onto a lightly greased, hot griddle or frypan and spread to form a 5-inch circle. Turn when bubbles form. Cook on second side until golden brown and apples are tender. Spread with powdered sugar, if desired. Delicious!
Put all ingredients into blender. Blend for 5 minutes. Pour into a greased pie plate. Bake at 350° for 30 to 40 minutes until golden brown.
Melt margarine in deep baking dish. Mix other ingredients. Pour over melted margarine. Add the sliced peaches (juice, too); do not stir. Bake at 350° for 1 hour. Batter will rise to top during baking and will be crusty when cobbler is done.
Combine first 4 ingredients in a large pan. Cook 10 minutes. Then add Jell-O and stir well. Place in glass jars and seal.
Mix all ingredients together. Bake in well-greased and floured tube or Bundt pan, at 350° for one hour. Let cool for 10 minutes and remove from pan. Thoroughly cool cake before frosting.
Drain and mash squash. Mix all ingredients, except margarine and crackers. Pour into greased casserole. Top with buttered cracker crumbs. Bake at 350° for 25 to 30 minutes.
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce and water. Cover and cook for 8 minutes. Drain the noodles; add to beef mixture. Add corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and the cheese is melted. Yield: 8 to 10 servings.
Butter bottom and sides of Bundt pan. Sprinkle pecans on bottom and sides of pan. Space dough balls evenly. Sprinkle dry pudding mix over dough balls. Melt butter and mix with brown sugar; cool. Pour over dough. Cover. Leave overnight (9 to 11 hours). In the morning, bake at 350° for 30 to 35 minutes. Turn out immediately and serve warm.
Mix turkey, bread crumbs, egg and garlic. Form into 4 to 6 patties, each about 3/4-inch thick. Heat oil in large skillet over medium heat. Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Simmer 2 to 3 minutes until meat is no longer pink.
Preheat oven to 300°. In a medium bowl, whisk together the flour, oats, baking soda and salt. In large bowl, cream the butter with an electric mixer. Beat in the sugar until well combined. Beat in the eggs, one at a time, then add the vanilla. On low speed, blend in the flour mixture, stirring in the last bit with a wooden spoon. Stir in the chocolate chunks.
Wash and dry each tomato slice. Sprinkle cornmeal on a piece of wax paper or large flat surface. Dip each slice in cornmeal; pat gently until cornmeal covers surface. Turn over and repeat. Heat vegetable oil in large frying pan over medium heat. Add tomato slices; fry 2 to 3 minutes on each side until golden brown. Season with salt and pepper to taste. Serve hot. Makes 4 servings.
Scald milk in top of double boiler. Gradually stir in corn meal and cook until thickened. Add butter, salt, sugar and baking powder. Add hot mixture slowly to eggs, stirring constantly. Pour into greased 2-quart casserole. Bake in hot oven for 45 minutes. Serve at once; can be served with butter or gravy.
In a large bowl, cream butter, sugar and 3/4 cup lemonade; mix until fluffy. Beat in egg, vanilla and lemon. In separate bowl, stir together flour and baking soda. Add dry ingredients to butter mixture, beating until thoroughly combined. Place the remaining 1/2 cup of lemonade mix in shallow dish. Form dough into 1-inch balls and roll them in lemonade mix, then place them 2-inches apart on a well-greased cookie sheet. Bake cookies until edges just begin to brown, about 10 to 12 minutes. Cool 2 minutes on baking sheet before removing to a rack. Makes about 5 dozen.
In stockpot, add sugar, cocoa, margarine and milk. Boil for 1 minute, stirring constantly. Remove from heat and add peanut butter and vanilla; mix well. Add oats gradually, mixing well. Drop by spoonfuls onto waxed paper. Let cool and serve.
Bake a butter cake. Buy one large container of Safeway strawberries. Buy one large container of Cool Whip. Poke little holes into the cake with a toothpick. Pour the strawberries all over the cake and spread them evenly. Spread the Cool Whip on top of the strawberries, be careful not to let the juice get into the white creme, but if it does, that is okay, the cake is still good either way. Enjoy!
Sift all dry ingredients; add oil and mix well. Beat in eggs, one at a time, mixing well after each. Stir in pineapple with juice and carrots. Bake in 2 greased 9 x 5-inch or 3 (7 x 3-inch) loaf pans at 350° for 45 minutes or until toothpick comes out clean.
Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9-inch square baking pan. Sprinkle with Streusel Topping. Bake at 375° for 25 to 30 minutes or until toothpick comes out clean.
In saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Arrange 2 bananas on bottom of pie crust. Pour filling over bananas. Cover and chill until set, about 4 hours. Spread whipped cream on top and garnish with remaining banana slices. Refrigerate leftovers.
Combine fruit and orange juice in a large bowl; toss to mix well. Chill until serving. To serve, spoon into individual dishes; top each with 2 tablespoons yogurt.
Preheat oven to 350°. Bring 4 cups water to boil. Cook macaroni on medium 10 minutes. Drain. Melt milk and Velveeta together over medium heat and stir in cooked macaroni. Season with salt and pepper. Drain tuna and Veg-All together in strainer. Add extra frozen vegetables if desired. Mix in macaroni and cheese mixture. Spray casserole dish with Pam. Pour mixture in dish. Melt butter and stir into crushed crackers. Sprinkle over top of casserole. Bake uncovered at 350° for 20 minutes.
Cook the apples with 1/2 cup water and 1/2 cup sugar. Mash and cool. Cream the butter and sugar. Add eggs and beat. Add apples and soda. Sift flour and cinnamon and add. Add fruit that has been dredged with a bit of the flour. Mix well. Bake in a moderate oven in a well oiled and paper lined pan for approximately 2 1/2 hours. Extra nuts and cherries may be added.
Add 1 cup sugar and 2 cups water; boil together and cool. Then add orange juice, pineapple juice and bananas. Freeze. Spoon into glasses and pour 7-Up over it.
Preheat oven to 450°. Put the soup mix, potatoes and oil in a plastic bag. Shake until potatoes are colored. Remove from bag; place in a baking dish and cook for 35 to 40 minutes or until browned and cooked through.
Combine apples	and sugar and let stand for 10 minutes. Mix oil and egg well. Add apples and other ingredients. Bake in 8-inch pan	about 40 minutes at 350°. Serve with whipped cream or frozen topping.
Cream together. Serve with chunks of fruit (such as: apples, bananas, pineapple, grapes, strawberries, kiwi fruit, pears, etc.).
Place chicken between 2 sheets of wax paper; pound to 1/8-inch thick or as thin as possible. Sprinkle with salt and pepper. Place flour on plate; dip chicken in flour to coat both sides, shaking off excess. Melt 1 tablespoon butter in large skillet over medium heat. Add half the chicken and cook each side until golden, about 2 minutes per side. Transfer to platter. Add 1 tablespoon butter to skillet and repeat with remaining chicken. Transfer to platter. Add chicken broth and lemon slices to skillet, stirring to scrape up browned bits. Add remaining 1 tablespoon butter. Pour sauce over chicken. Garnish with parsley sprigs.
Boil shells until tender. Pour off water and place shells in oblong baking dish. Stuff with spinach or broccoli. Pour spaghetti sauce over top. Sprinkle with oregano, salt and pepper and garlic powder. Sprinkle with cheese and bake in 350° oven for 15 minutes.
Melt margarine in saucepan. Stir in brown sugar. Add eggs, one at a time and mix well after each addition. Add flour and mix well. Add chips and nuts.
Precook rigatonis for about 5 minutes just until halfway tender. Drain; rinse with cold water. Mix hamburg, eggs, salt, pepper and garlic powder. Take each rigatoni noodle and stuff with hamburg. Put in pan or dish. Bake. Make one layer. Put layer of cheese, the sauce, another layer, sauce, then cheese on top. Cover and bake at 350° for about 1 1/2 hours. Serve with garlic bread or rolls.
Bring sugar and white syrup to a full boil. Add peanut butter and butter. Mix well, then turn off burner. Add corn flakes. Pour out in large pan and let cool. Then roll into small balls and they're ready to eat!
Mix; do not beat pudding mix and milk. Then blend in sour cream and Cool Whip.
In medium saucepan, combine first 4 ingredients. Stir in milk. Add margarine, stirring constantly. Bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375° oven for 25 minutes or until lightly browned. Makes 4 to 6 servings.
Mix first 3 ingredients together. Place chicken breasts, skin side up, in pan. Spoon mixture over and baste occasionally. Bake at 350° for 1 1/2 hours or until done.
Blend coconut, pecans, milk, margarine and powdered sugar and roll by hand into small balls (about the size of walnuts). Chill in refrigerator for at least 1 hour but best to chill overnight.
Heat oven to 350°. Grease muffin cups or use paper or foil baking cups. Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl. Beat eggs and sour cream with a whisk or fork in a small bowl. When smooth, stir in jalapenos. Pour over mixture. Fold in with rubber spatula until well mixed; batter will be very stiff. Scoop batter into muffin cups. Bake 20 to 25 minutes or until firm to the touch in the center. Let cool 5 minutes before turning out onto rack to cool.
Blend all together and spread over fresh baked bread; broil and sprinkle with paprika.
Beat eggs. Add sugar and oil. Add dry ingredients and mix well. Add apples. When baked, dust with powdered sugar. Grease and flour a cookie sheet. Bake at 350° for 20 minutes.
Mix together butter or margarine, shortening, sugar and eggs. Stir in milk or cream and lemon extract. Sift in flour, baking powder and salt. Chill dough for 1 hour.
Preheat oven to 425°. Cream butter and sugar. Add potatoes and eggs. Mix well. Mix syrup, salt, milk and vanilla. Add the potato mixture. Pour into pie shell and bake for 10 minutes. Reduce heat to 325° and bake 35 to 45 minutes.
Chunk chicken. Melt down cheese and Ro-Tel. Add soup and chicken. Pour over cooked spaghetti.
Scald milk. Add slowly to beaten egg yolks. Stir in salt and sugar. Cook over low heat until mixture boils for 1 minute. Stir frequently. Cool. Freeze in the refrigerator tray for 30 minutes. Whip cream until stiff. In another bowl, beat frozen mixture until smooth. Add vanilla. Fold in cream. Pour back into tray. Freeze. Stir often the first hour of freezing. Serves 6.
Combine egg, sour cream and buttermilk; sift together flour, soda, baking powder, salt and sugar and add to liquids. Mix until batter is lumpy, but don't overbeat. Spoon about 1/4 cup of batter onto hot griddle and cook until bubbles form on top. Turn and brown the other side. Makes about 14 pancakes.
Cook noodles in boiling, salted water until tender. Brown crumbled beef until it loses its red color, add sauce and oregano. In oblong Pyrex dish about 10 x 6 x 1 1/2-inch, layer 3 noodles, cottage cheese, Mozzarella and sauce twice, ending with sauce. Bake at 375° for about 30 minutes. Plenty for 5 servings.
Mix all ingredients and spread on rye bread. Broil until the cheese melts. Serve warm.
Place defrosted strawberries, sugar, egg whites, lemon juice and salt in a large bowl of electric mixer. Beat at medium speed for 15 minutes or until mixture is stiff and holds shape.
Clean and cut up chicken. Stew, when done, cool and cut into bite size pieces. Melt margarine in 13 x 9-inch casserole dish. Put chicken in dish, add cream of celery soup with 1 1/2 cups chicken broth. Add peas and carrots to the chicken mixture. Mix Bisquick with milk and pour over chicken mixture. Bake at 375° for 30 to 40 minutes or until crust is brown. Can be made ahead and pour Bisquick mixture just before cooking.
Cream butter and brown sugar; add eggs, one at a time, beating well after each. Add vanilla. Sift dry ingredients together and add alternately with sour cream to creamed mixture. Bake at 350° for 12 minutes.
Cook noodles; drain. Combine with corned beef, soup, milk, cheese and onion in a 3-quart casserole. Top with potato chips. Bake at 425° for 15 minutes.
Stir and pour in baking dish. Cook at 350° for 1 hour.
Mix butter and sugar; add eggs, one at a time. Mix and add flour, whipping cream, vanilla and lemon flavoring. Flour and grease tube pan. Put in cold oven and bake at 250° until done.
Preheat oven to 325°. Grease and flour a 10 inch tube pan. Use mixer to cream butter and sugar; add eggs one at a time. Beat well after each egg is added. Add flavorings and beat until fluffy. Dredge berries with 1/4 cup flour and set aside. Sift remaining flour with baking powder and salt. Fold into cake batter until well blended. Gently stir in berries. Bake for approximately 1 hour and 10 minutes or until cake test done with a cake tester. Place pan on rack and cool in pan for 10 minutes before removing from pan. Serves 12 to 16.
Beat good. Bake in a 10-inch tube pan, greased and floured, at 325° for 3 1/2 hours.
Cook sausage. Remove stems from mushrooms. Chop stems. Combine with sausage, garlic and parsley. Stir in cheese and mix well. Stuff mixture into mushroom caps. Cook at 350° for 20 minutes.
Combine veggies in large bowl. Sprinkle tacos on top. Cook ground turkey in nonstick pan until water evaporates. Add tomato sauce, water and taco seasoning. Reduce heat and simmer for 10 minutes. Pour hot turkey-tomato mixture over veggies. Mix quickly and thoroughly until lettuce is wilted. Sprinkle cheese on top. Serve warm or cold. (This is a great low-fat, low calorie meal!)
Mix sour cream, sugar and orange juice in large bowl. Stir in coconut. Reserve 1 cup whipped topping. Fold remaining whipped topping into sour cream mixture. Chill for 24 hours. Combine cake mix, gelatin, eggs, oil and water in mixer bowl; beat well. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until layers test done. Remove to wire racks to cool. Split layers into halves horizontally. Reserve 1 cup icing. Spread remaining icing between layers. Mix reserved whipped topping and reserved icing in bowl. Spread over top of cake. Chill in airtight container in refrigerator for 1 to 2 days. Yield: 12 servings.
Mix all ingredients except chips at medium speed for about 5 minutes. Add chips and stir. Bake in greased and floured 10-inch tube pan. Bake at 350° for about 1 hour or until done.
Chill Milnot overnight. Mix graham cracker crumbs with 2 tablespoons sugar and margarine. Spread in deep dish. Mix jello with one cup boiling water, then chill until a syrup stage. Watch closely. Cream the cream cheese and one cup sugar with the vanilla; add jello and mix.
Place beans in an oven-ready pan and add barbecue sauce, green pepper and onion. Bake at 350° for 30 minutes. Add brown sugar and bake for an additional 20 minutes.
Preheat oven to 375°; grease 13 x 9-inch pan. Sprinkle coconut and pecans over bottom of pan. Mix cake mix, water, oil and eggs until moist; beat 2 minutes on high. Spoon cake mixture over nut mixture in pan.
Cream together sugar and Crisco. Add eggs, one at a time, beating after each. Dissolve soda in buttermilk. Sift together all dry ingredients. Add by 1/2 cup to batter, alternating with buttermilk. Stir in chips, nuts and vanilla. Pour in greased and floured tube or Bundt pan. Bake at 325° for 1 hour and 12 minutes.
In a 2 or 3-quart saucepan, combine rice, water, salt and butter or margarine. Bring to a boil. Stir once or twice. Reduce heat, cover and simmer for 20 minutes. Remove pan from heat. Uncover and fluff rice with a fork. While rice is cooking, brown and drain the sausage. Spread crescent roll dough evenly onto pizza pan. Beat eggs and mix with the Ro-Tel tomatoes, pepper and paprika. Combine egg mixture with cooked rice and sausage. Spread evenly over the dough. Sprinkle cheese over top. Bake at 350° for 25 minutes.
Wash and soak wild rice overnight. Cook until tender. Cook white rice. Saute celery and onion, brown hamburger. Combine all ingredients in covered casserole or Dutch oven. Bake at 300° for 2 hours, stirring occasionally.