HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream first 6 ingredients. Spread 1/2 of the dough on small cookie sheet. Spread pie filling over dough and drop remaining dough by teaspoon over filling. Bake at 350° for 25 minutes until brown. Drizzle icing made from powdered sugar.
Cook beans until crisp-tender, drain, rinse and drain again. Cool. Place beans and onions on dish. Mix next 6 ingredients and pour over vegetables. Crumble egg and sprinkle over top when ready to serve.
Steep tea bags in hot water; add sugar while hot and then allow it to cool. Combine all ingredients in punch bowl. Add ice ring.
Mix all ingredients together. Roll into small balls. Bake at 350° for 8 minutes or until brown. Keep warm in crock-pot. May be fixed ahead of time and put in fridge or freezer.
Spread peanut butter or cream cheese on each celery section. Place raisins (ants) on top of each celery log. Eat quickly before the ants crawl away. Pretzel logs can be substituted for celery sections.
In a 1 1/2-quart ovenware casserole, place salad oil and rice. Stir to coat rice with oil. Cook in microwave oven 2 1/2 to 3 1/2 minutes or until rice becomes a golden brown. Stir twice during cooking.
In saucepan, melt chocolate and butter over low heat, stirring to mix. Remove from heat and gradually blend in milk and set aside. In bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into pie shell that has been coated with a small amount of sugar and flour. Combine pecans and coconut and sprinkle over filling. Bake at 375° for 45 to 50 minutes. Cool and chill.
Combine all ingredients except cocktail sauce. Beat well with electric mixer and chill several hours. Serve with cocktail sauce.
Mix together and drop from teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes. Cool on wax paper.
In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 to 60 minutes. Cool on wire rack.
Brown the meat. Drain. Add onion. Cook until tender. Stir in	tomato paste, water, salt and garlic powder. Simmer 5 minutes.
Mix all ingredients together with mixer not blender. Let stand 24 hours before using to blend flavors. Will keep for up to a week in refrigerator.
Peel and chop apples. Layer apples in a slow cooker till full. Add the cinnamon stick and star anise. Do not add water. Cook on low 9 hours with lid on. Remove lid and cook 6 hour longer.
Cut chicken in one-inch pieces. Mix soy sauce, garlic powder, sugar, salt, ginger and ground pepper. Marinate chicken one hour in sauce mixture in refrigerator.
Cream margarine and sugar in bowl. Beat in eggs, salt and vanilla. Stir in milk gradually. Sprinkle nutmeg over batter. Pour into pie shell. Bake at 350° until pie shell is good and brown and mixture is set. Remove from oven. Cool for 1 hour. Serve.
Heat oven to 400°. Pull easy open tab. Place biscuits 1/4-inch apart in two rows on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Remove and serve hot. Makes 10 biscuits.
With just enough water to cover top, boil chicken breasts and 1/2 teaspoon pepper (optional) with chilies and onion until all water is boiled out; shred chicken. Pour mixture into hot, lightly oiled skillet and let simmer over very low heat while preparing rest of ingredients. Be sure to keep tossed to keep from burning. Mix soup, Ro-Tel and picante. Bring to boil (careful not to let scorch). Dip each tortilla in hot oil to soften, then into soup mixture. Lay on baking sheet. Top with chicken and roll up. Pour remaining soup mixture over enchiladas. Top with cheese. Bake at 350° for 10 to 15 minutes.
Cook macaroni by directions. When done, divide. Melt Cheddar cheese and oleo in milk; put in casserole dish. Place in oven and brown. Take the other half of macaroni and add 1 can of tomatoes, onions, bell pepper, salt and pepper, a pinch of sugar and oleo or bacon grease. Cook for about 10 minutes on top of stove, then eat.
Mix all together with mixer. Put into greased casserole and bake at 350° for 40 to 45 minutes.
Combine sugar and syrup with water in heavy pan. Stir and heat to boiling over medium heat. Boil without stirring to 240°. Beat egg whites stiff and slowly pour syrup into beaten egg whites. Add vanilla and beat to spreading consistency.
Combine rice and cranberry sauce. Fold in whipped cream and diced marshmallows. Spoon into individual dishes. Makes 4 servings.
Mix together 1 1/2 cups sugar, shortening and egg. Alternately add buttermilk and flour, soda and salt (sifted together). Blend in vanilla, rhubarb and nuts. Pour into greased and floured 9 x 13-inch pan and sprinkle with 3 tablespoons sugar mixed with cinnamon. Bake at 350° for about 45 minutes. Very good for a brunch.
Brown hamburger with first three ingredients. Add remaining ingredients and simmer about 10 minutes. Serve on bun with a slice of cheese, if desired.
In a mixing bowl, stir together flour, oats, brown sugar and baking soda. Then stir in melted butter until well combined. Set 2 cups of the oat mixture aside for topper. Pat the remaining oat mixture into an ungreased 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 12 minutes.
In a bowl, combine 2 1/2 cups flour, yeast, sugar and salt. Heat milk, water and margarine until warm. Add to flour mixture. Add eggs and rest of flour. Place dough in bowl. Cover and let rise until doubled in bulk. When dough is light, roll out into rectangle 1/4-inch thick. Brush with melted butter. Combine 2/3 white or brown sugar, cinnamon, raisins and chopped nuts. Spread over dough. Roll jelly roll fashion. Shape on greased baking sheet into ring. From the outside, cut through the ring almost all the way through, in 1-inch slices. Turn slices slightly on side and brush with melted fat. Cover and let rise until doubled in bulk. Bake at 350° for 20 to 25 minutes. While still warm, brush with confectioners frosting. Decorate with chopped nuts and cherries.
Sprinkle chicken on all sides with salt and pepper. Brown chicken in oil over medium heat on both sides. Pour off grease. Add carrots, mushrooms, onions and garlic. Stir and continue cooking about 3 minutes. Sprinkle flour evenly over mixture and stir. Add wine and stir. Add broth, tomato paste, bay leaf, thyme and mustard; stir. Cover and simmer 10 minutes. Uncover and cook for 5 minutes until thickened. Serve over rice.
Sift together all ingredients. Store in airtight container. When ready to use, add 4 tsp. of mix to 1 cup of boiling water.
Cream butter and sugar, add egg. Stir in water. Stir in flour, soda, salt, cinnamon and cloves. Add to mixture. Stir in raisins, nuts, cherries and pineapple. Spoon out in drops on greased cookie sheet. Bake at 375° for 9 to 10 minutes. Makes approximately 60.
Mix together peanut butter and butter. Add sugar and Rice Krispies. Roll into balls. Cool. Dip in almond bark.
Combine flour, baking powder and salt. Set aside. Cream butter and sugar until light and fluffy. Add pumpkin and almond extract; mix well. Add eggs one at a time. Add dry ingredients and blend well. Pour batter into greased 9 x 5-inch loaf pan. Tap gently to remove air bubbles. Bake in preheated 350° oven for 60 to 65 minutes.
Shred cabbage and boil 1 minute in salt water. Let stand until lukewarm. Add sugar and seeds. Squeeze cabbage. Add carrot and pepper. Add vinegar. Freeze until ready to serve.
Boil sugar, water and Karo until it forms a soft ball in cold water. Pour slowly onto the whites of the eggs, beaten with the salt. Continue to beat until nearly stiff enough to hold its form. Add the nuts and flavoring; turn onto wax paper or pans.
Mix soup, onions, mushrooms and soy sauce; pour over beans. Sprinkle bacon over bean mixture. Put into casserole dish; pour bacon fat over beans. Bake at 350° for 1 to 1 1/2 hours.
Combine all ingredients except paprika in heavy saucepan. Bring to low boil. Cook until edges of oysters begin to curl. Remove from heat. Add paprika and serve.
Make pudding as usual. Add Cool Whip. Line 9 x 13-inch pan with whole graham crackers. Add 1/2 of the pudding mixture. Add another layer of graham crackers. Add rest of pudding. Frost graham crackers to cover and lay on top. Refrigerate.
Cook carrots. Drain and cool. Cut onion and pepper in rings and mix with carrots. Mix other ingredients together and pour over vegetables. Cover and marinate 12 hours or more. Will keep for 3 weeks in the refrigerator. Serves 8 to 10.
Dissolve Jell-O in boiling water. Add cream cheese. Mix with electric mixer. Cut up mandarin oranges. Add oranges and pineapple to Jell-O mixture. Add Cool Whip to mixture. Chill and serve.
Spray microwave dish with Pam spray. Spread thin layer of spaghetti sauce on bottom of dish. Place fish fillets in single layer on top of spaghetti sauce. Top with more spaghetti sauce. Cover and microwave for approximately 5 minutes. Rearrange fillets so all are cooked evenly. Cook an additional 5 minutes. Continue to rearrange and microwave until fillets are white and tender. Sprinkle with Parmesan cheese and top with Mozzarella cheese. Microwave 1 minute and serve. Can be served over spaghetti.
Preheat oven to 275°. Grease and flour a 13 x 9 x 2-inch pan. Beat together cream cheese, sugar and eggs. Add 1 cup cake mix and mix until smooth. A little at a time, add lemon juice, vanilla and milk, beating between additions. (Mixture will be liquid.) Bake at 275° for 1 hour. Remove from oven when crust is a little brown. Let cool. Top with fresh or frozen whole strawberries.
Boil sugar and water until syrup spins a thread. Beat white of egg until dry. Put into a bottle and drop in turpentine. Shake bottle until egg and turpentine have mixed well, then pour in the syrup and shake mixture again thoroughly. Bottle should always be shaken just before the mixture is used. This is a fine remedy for colds, hoarseness and pneumonia coughs.
Beat syrup, sugar, salt, cream and vanilla together. Add eggs and mix. Add oats and coconut. Pour into unbaked pie shell and bake at 350° for 35 minutes or until a toothpick inserted in the middle comes out clean.
Take biscuits and cut each one up into little pieces. Put in big bowl. Add melted butter, then sugars. Last, add cinnamon. Put into a greased Bundt cake pan. Bake at 350° for 40 minutes.
Cook tomatoes and onions until soft; put through sieve. Press out the clear juice and save for juice or flavor for gravies, etc. Press and save the thick pulp for the ketchup. Add salt, oils and vinegar. Cook until thick. Add sugar, cornstarch and 1/4 teaspoon red pepper, if desired. Cook well and can. This has a bright red color and is more like commercial ketchup.
Spread fruit in an 8-inch square microwavable dish. Microwave on High 4 minutes. Sprinkle cake mix over fruit. Mix sugar, cinnamon and nuts together. Sprinkle over cake mix and pour melted butter over mixture. Microwave on High 11 to 13 minutes, rotating dish. Serve with ice cream or Cool Whip.
Grease a Bundt pan. Put nuts in pan first, then all but 6 rolls. Sprinkle pudding mix over rolls. Mix butter and cinnamon together; drizzle over top. Let rise overnight, uncovered. Bake at 350° for 30 minutes. Put plate on top and turn out.
Preheat oven to 350°. Beat butter in a large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture. Beat until well blended. Stir in carrots. Spread batter into a greased 12 x 8-inch baking dish. Bake 30 minutes. Cool completely on wire rack. Sprinkle with pecans.
Mix first 4 ingredients. Bring to a rolling boil. Remove from heat and cool a few minutes. Add strawberries. Pour in baked pie crust and refrigerate. After pie has set, garnish with whipped cream or Cool Whip.
Use a heavy saucepan or skillet. Bring first three ingredients to a full boil. Cook for 3 minutes. Add 1/2 teaspoon vanilla and peanuts. Remove from heat. Set pan in cold water and stir until it thickens. Pour into butter plate; cut into squares.
Combine first 7 ingredients; beat well. Set aside. Place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Let set in refrigerator overnight. Fry in 2 tablespoons butter, then sprinkle with powdered sugar.
Add oatmeal, flour, sugar and salt; stir. Pour hot butter over this and stir. Add beaten eggs. Cover pan with foil, do not grease. Drop onto sheet. Cook at 325° for 8 minutes. Watch closely. Move foil off of pan and let get cold, then remove cookies with spatula.
Dissolve yeast in warm water. Stir in remaining ingredients, beating vigorously 20 strokes. Let rest about 5 minutes. Put on oiled baking sheet. Top with favorite pizza toppings. Bake at 425° for 20 to 25 minutes.
Sift flour in bowl. Add sugar. Stir dry ingredients together. Cut in Crisco with spoon. Add milk (by this time mixture should look like biscuit dough). Knead with your hand for 5 minutes.	Shape into oval shape cakes. Fry in pan with little Crisco. Brown on both sides.
Bring first 3 ingredients to a boil and cook 1 minute. Mix in and beat remaining ingredients. Mix well and pour quickly into buttered 13 x 9-inch pan.
Place soups, rice and sprinkle with pepper into 2-quart dish. Stir together. Place margarine on top, then cover and bake for 1 hour at 350°.
Roll 1 crescent roll around each apple piece. Put in buttered dish. Heat margarine, sugar and orange juice in saucepan. Bring to boil. Pour over apples. Bake for 35 minutes at 325°.
Brown meat and onion. Add rest of vegetables and simmer for a while. You can also season with basil, garlic or lemon pepper (whatever). Have fun. Cook about 20 minutes, until it all smells good. Pour over wide noodles or whatever. A little wine included is nice.
Add first 4 ingredients in layers in the order given. Cover with a light layer of sugar. Cover completely with mayonnaise. Top with cheese. Cover and let stand overnight.
Cream shortening and margarine. Add sugar and cream. Add eggs, one at a time. Sift flour; add baking powder. Add flour and milk to mixture. Add vanilla. Pour into a greased Bundt pan. Do not preheat oven. Put in cold oven and bake at 350° for 1 hour or until done.
Boil 2 cups of water. Add noodles and broth seasoning until noodles are al dente. Add in Chinese cabbage, meat and hard part of green onions. Cook until vegetables are tender. Remove the noodles to a bowl to avoid overcooking them. Add the egg to the boiling broth and cook. Pour the egg and broth mix over the noodles. Stir in the kochujar right before eating.
Beat eggs. Add sour cream; stir in butter or oleo and corns. Last, add corn muffin mix. Put in greased 8 x 12-inch casserole dish. Bake at 350° for 45 minutes.
Beat ingredients together. Roll dough into walnut sized balls. Roll in slightly beaten egg whites, then roll in finely chopped nuts. Place on ungreased cookie sheet. Make thumbprint in each cookie. Bake in 350° oven for 10 to 12 minutes.
Place ground beef in bottom of greased casserole dish. Pour onion soup mix on top of ground beef, then English peas and then add celery soup on top of peas. Place Tater Tots on top and bake at 325° for 1 hour.
Press ground beef evenly into the bottom of a 9 x 13-inch baking pan. Layer the sliced potatoes over the meat and continue layering the rest of the ingredients into the pan in the order given. Sprinkle with salt and pepper and cover tightly with aluminum foil. Bake at 350° for approximately 1 hour or until the meat is cooked and the potatoes are soft. Serve with garlic bread. It's a one pan meal!
In a large bowl stir together milk, beaten egg yolks, maple flavoring and butter pecan flavoring. Fold in cream, which has been whipped. Melt 2 teaspoons butter in a small pan. Add nuts. Cool and stir into other ingredients. Pour into a 9 x 5-inch foil-lined loaf pan; cover and freeze for 6 hours. Remove from pan and peel foil; slice or it can be scooped out.
Mix all ingredients together. Roll dough into marble sized pieces and roll in powdered sugar. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown hamburger with onion and garlic. Add water, sauce and cabbage to hamburger mixture. Simmer until almost done. Add beans and pepper. Salt and pepper to taste.
Put yeast in cool milk. Add 2 cups flour. Let rise until light, then beat in rest of ingredients. Knead lightly. Let rise.
Drain juice from the fruit into a pan and stir in the dry tapioca pudding. Bring the juice and tapioca pudding to a boil. Cook and stir until thick. Cool and add to drained fruit. Refrigerate. Makes 8 servings.
Place sauerkraut in a 1 1/2-quart casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Top with tomatoes; set aside.
Tear bread into small bite size pieces. Add milk and half and half. Stir and let set 10 minutes.
Defrost 1 dough. Cover in a warm, draft-free place so it rises. Let rise 3 times normal size. Roll thin into circle or square. Place layer of ham and pepperoni on dough. Place chopped Mozzarella on and sprinkle grated cheese.
Mix the children and dogs together well; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. After allowing to mix well, put children in the bathtub to cool.
Beat eggs and sugar. Add pumpkin and mix well. Add dry ingredients and blend. Spread onto cookie sheet lined with wax paper. Bake at 375° for 15 minutes. Let cool 10 minutes, then turn cake onto towel sprinkled with powdered sugar. Peel off waxed paper and let cool 10 minutes.
In large bowl (not aluminum), combine macaroni, tomato, onion, bell pepper, chili pepper, cilantro and garlic. In small bowl, combine remaining ingredients. Pour over salad and toss to coat. Cover and refrigerate until chilled. Toss again before serving. Makes 2 servings.
Cream the cheese and butter together thoroughly. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and add to creamed mixture; beat thoroughly. Add flavoring; blend well. Pour into a 9-inch greased and floured tube pan. Bake in 300° oven for 1 1/2 hours or until brown.
Combine all ingredients and chill. Roll dough out and cut cookie shapes. Bake 12 minutes at 375°.
Mix together cranberry sauce, Catalina dressing and soup mix in a saucepan. Simmer on stove. Delicious on grilled or baked chicken.
Sprinkle chicken with poultry seasoning and sage. Melt margarine in skillet. Brown chicken in margarine with mushrooms and onion. When chicken is almost fully cooked, add soup and water. Stir well and simmer for 15 minutes. Add rice and simmer for an additional 20 to 25 minutes.
Mix well flour, oleo and 1/2 cup nuts. Press in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes or until light brown. Cool completely.
Mix cake mix according to directions. Spread half of batter in a greased and floured 13 x 9-inch pan. Bake at 350° for 15 minutes.
On the crust, layer the bananas. In a bowl, mix the cream cheese, butter and sugar, then add the pineapple. Add whipped cream. Mix well. Place the mix on the bananas. Add cherries and pecans, if desired. Place the pie in the refrigerator for 1 hour, then serve.
Brown meat and onion in skillet; drain and set aside. Mix refried beans and 1 can tomato sauce in saucepan; heat over low heat. Set aside. Grate cheese. Layer ingredients in a 9 x 13-inch pan, beginning with ground beef. Next, add layer of corn chips, then refried beans, then cheese. Continue layers, topping off with cheese. Pour can of tomato sauce over top. Heat in a 350° oven for 25 to 30 minutes.
Mix first 3 ingredients together and spread thinly on tortilla shell. Layer pimentos, green chilies and black olives on top. Roll shell tightly and refrigerate 2 hours. Cut in 1/4-inch pieces and dip in salsa.
Remove shells from peanuts to make 2 cups of nuts. Process nuts in an electric blender until powdery, then gradually add up to 1/4 cup of peanut or safflower oil, one tablespoon at a time, blending completely. Stop blender from time to time to push the peanuts into the center. When the peanut butter is the consistency you like, stir in 1/2 teaspoon salt and about 1 teaspoon honey to heighten the flavor. Store in covered container.
Mix together eggs, milk and butter. Add dry ingredients, then cheese, spinach (squeeze dry) and seasoning. Bake in 3-quart ovenproof dish at 350° for 40 minutes. Cut into 1 1/2-inch squares. Yields 48 squares.
Brown chicken pieces in oil. Remove from skillet and drain. Leave crumbs; add 2 tablespoons oil. Add diced onion to oil and cook until yellow. Add uncooked rice and curry powder. Stir well. Add chicken broth and salt to taste. Place in a casserole dish and lay chicken on top of rice. Cover. Cook 45 to 60 minutes or until rice is done.
Bring to a boil the water and onion soup. Add sausage and chicken. When chicken is done, remove, debone, cut into small pieces and return to broth. Add rice and return to boil. Cook on medium heat until rice is done.
Cook broccoli; drain and cool. Mix all ingredients together. Add 3 to 4 tablespoons mayonnaise. Chill before serving. Serves 8.
In a saucepan, cook frozen vegetables according to package directions; drain. In a small mixing bowl, stir together the vinegar, salad oil, sugar, pepper, onion, celery seed and mustard seed; mix well. Stir in the drained vegetables. Cover and chill. Cook pasta shells according to package directions. Drain and chill. Drain vegetable mixture and spoon into shells. Arrange stuffed shells on lettuce leaves. Serves 6. Enjoy!
Combine garlic powder, rosemary and salt; sprinkle over chicken. Lay 1/2 slice cheese on each piece of chicken. Top with 4 asparagus spears. Fold long edges of chicken breast over the cheese and asparagus; secure with wooden pick. Sprinkle chicken rolls with paprika. Place seam down in 12 x 8-inch baking dish; cover with wax paper. Microwave on High for 3 minutes; turn and rearrange chicken pieces. Sprinkle with Parmesan cheese; cover and microwave on High for 2 to 4 minutes until chicken is opaque and tender.
Grind peppers, onions and celery until fine. Cover with boiling water. Let set for 5 minutes, then drain. Mix together the remaining ingredients, making sure sugar dissolves. Bring to a boil. Add ground vegetables and simmer for 12 minutes. Spoon into hot sterilized jars and seal.
Freeze some of the mixture in a ring and some for slush. Add ginger ale (chilled) as you serve the punch in proportions as you like.
Mix flour and cinnamon together in large bowl. Add oil, apples and vanilla. Beat by hand the egg yolks until light in color. Add slowly the sugar, continually to beat. Fold in egg whites. Add nuts and raisins. Pour in Bundt pan. Bake at 350° for 1 hour and 10 minutes.
Melt the first 3 ingredients. Pour over cereal. Stir gently until coated. Pour powdered sugar in large plastic container. Add cereal mixture. Cover with lid and shake until coated with powdered sugar.
Mix all ingredients well, but lightly. Form into small egg shaped patties and fry in deep fat for 7 or 8 minutes or until golden brown.
Combine cider, orange juice and lemonade, and brown sugar in crock pot. Mix well. Place nutmeg, cloves, and allspice in cheesecloth bag or spice ball. Add to juices in crock pot. Cover and cook on low 2 - 8 hours. Float orange slices and cinnamon stick on top when done.
Crust: Mix together flour, sugar, softened margarine and nuts. Press into 11 x 7-inch Pyrex dish. Bake at 400° for 5 minutes or until lightly tanned. Do not overbake. When cooled, spread with cream cheese mixture.
Pour boiling water over sugar. Add maple flavoring. Let liquid cool before pouring into your old bottle. Tastes the same for a lot less cost. Makes 1 pint.
Melt butter. Mix in other ingredients. Put dough in a cookie press; use star blade. Place long strips on cookie sheet. Bake about 12 minutes at 375° until brown. Do not overcook.
Combine all ingredients. Place in a lightly greased loaf pan. Bake at 350° for 45 to 60 minutes.
Marinate overnight, stirring once or twice. Drain off juice before serving. Will keep up to 6 weeks.