HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Spread in greased 13 x 9 x 2-inch pan. Bake at 350° until golden brown for 25 to 35 minutes. Cut into rectangles about 2 x 1 1/2-inch. Makes 36 appetizers.
Beat butter to cream; gradually beat in sugar. Beat in soda and flavorings. Add sour cream and mix. Beat in eggs, two at a time. Beat in flour a cup at a time. Beat well after each addition. Pour in buttered and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix all ingredients except coconut. Pour into pie shells. Sprinkle 1/2 can coconut on each pie. Bake 1 1/4 hours at 275°.
Combine water, salt, carrot, ginger, rice and green onion and bring to boiling; stir well. Lower heat. Cover and cook over low heat, stirring occasionally 45 minutes. Stir in chicken. Cover and cook over low heat 15 minutes. Do not boil. Remove carrot from saucepan and cut into thin slices. Return to saucepan. Remove and discard ginger.
Mix all ingredients and shape into balls. Bake at 350° for 20 minutes. Can be frozen before baking.
Preheat oven to 375°. Prepare peas according to cooking instructions, drain. Saute onion and pepper in margarine and add next 3 ingredients, set aside. Combine peas and remaining salsa and spoon into an ungreased baking dish. Pour onion mixture over peas and bake for 30 minutes. Sprinkle with cheese and bake an additional 5 minutes. Serves as a dip.
Crush pretzels finely. Melt 1 1/2 sticks margarine. Combine pretzels, margarine and sugar. Stir until pretzels are covered. Press into bottom of a 13 x 9 x 2-inch baking dish. Bake at 350° for 8 minutes. Cool thoroughly. Combine Cool Whip, cream cheese and sugar. Beat until completely mixed. Spread over pretzel mixture, making sure edges are sealed.
Cook onion and butter or margarine in large pot until tender. Add water, potatoes, carrots, cooked chicken pieces, chicken bouillon cube and pepper. Cook over medium heat until vegetables are tender. Add milk. Heat, but do not boil. Serves 6.
Pour melted butter into a 1 1/2-quart casserole dish. Add squash and sprinkle with salt and pepper.
Skin, halve lengthwise and debone chicken breast into 1-inch pieces; set aside. In a small bowl, stir soy sauce into cornstarch. Stir in dry sherry, ginger root, sugar, salt and pepper; set aside.
Cut sausage into 1-inch pieces and cut potatoes and onions. Salt and pepper to taste. Put into greased dish and cover with foil for about 20 to 30 minutes, or until potatoes are done. Add shredded chilled or sliced cheese and melt.
Resift flour with sugar, baking powder and salt. Add egg, milk, shortening and vanilla to dry mixture. Stir just until all flour is moistened. Stir in walnuts. Turn into greased 9 x 5 x 3 loaf pan or divide batter between 2 greased No. 2 1/2 cans. Bake at 350° about 1 hour and 20 minutes; for rectangular loaf, 1 hour and 10 minutes.
Mix first 5 ingredients together, being sure they are all bite size pieces. Refrigerate, if desired. Add last 3 ingredients immediately before serving. Mix well.
Shrimp may be broiled shelled or in shell, deveined. In pan, melt butter or margarine. Stir in rest. Place shrimp in pan, turning to coat. Broil 3 minutes. Turn and broil 3 minutes longer until shrimp turns pink. Serve.
Melt butter in a heavy bottomed saucepan. Add carrots and onions; saute until tender. Add flour. Blend in smoothly to create a roux. Heat milk and beer together in another saucepan. Stir heated milk mixture into onion/carrot/roux mixture. Cook, stirring constantly, over medium heat until liquid comes to a boil and mixture is thickened. Add shredded cheese and seasonings, stirring until melted.
Heat oven to 350°. Grease and flour 2 (9-inch) round cake pans. In large bowl with electric mixer at medium speed, beat butter, sugar, eggs, tomato soup, 1/4 cup water, flour, baking powder, baking soda, cinnamon, nutmeg and ginger, about 3 minutes, until well blended, stopping mixer to scrape down sides of bowl occasionally. Pour batter into prepared pans. Bake 25 to 30 minutes, until wooden pick inserted in center of layers come out clean. Cool layers in pan on wire rack for 10 minutes. Remove from pans to rack to cool completely.
Combine orange juice, olive oil, lemon juice, honey, mustard, salt and pepper in a medium-size jar with tight-fitting lid. Shake until well blended. Serve over favorite mixed greens.
Combine all ingredients and mix thoroughly. Chill 1 hour or so. Serve with veggies, bread sticks, pretzels or ethic bread. Can substitute 1/2 cup sour cream for yogurt.
Combine first 6 ingredients. Cook until thick. Cool until lukewarm. Add vanilla and butter.
Flake fish; remove any bones. In a mixing bowl, add fish to mashed potatoes and raw egg. When mixed well, add lemon juice, vinegar, parsley, hard boiled egg, salt and pepper. The mixture will be rather sticky. Shape into small rounds with floured fingers and roll into breadcrumbs. Refrigerate 1 hour. Fry in hot oil in frying pan over medium heat or deep fry. Should be golden brown and crispy on the outside.
Let first 3 ingredients stand overnight. Drain zucchini in colander and rinse.
Heat milk. Beat egg yolks with sugar and add to milk. Add coconut and crackers. Cook on stove until thick. Beat egg whites. Add vanilla and fold in. Makes 2 quarts.
Mix cream cheese, dried beef, onion, green peppers and horseradish, then	blend in sour cream carefully. Shape into log and roll in reserved dried beef. Serve with party rye.
Blend soup, milk and pepper. Arrange alternate layers of potatoes, onion and sauce in a 1 1/2-quart casserole. Dot top with margarine. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes more.
Roll out or press crescent rolls in pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, mayonnaise and Hidden Valley Ranch. Spread on cooled crescent rolls. Top with chopped vegetables and cheese; sliced olives could be added.
Cook broccoli 5 minutes and drain. Mix soup, mayonnaise and cheese together. Place drained broccoli in a 9 x 13-inch pan. Place cooked chicken over it. Pour soup mixture over chicken. Stir bread crumbs into melted butter and sprinkle over top. Bake at 350° for 45 minutes.
Let margarine and cheese stand at room temperature. Add other ingredients and roll into small balls; flatten. Bake at 400° for 10 to 15 minutes.
Fry hamburger and sausage together; drain. Stir in cheese until melted. Spread on bread to make a sandwich. Cut into 4 pieces. Serve warm.
Place butter in a shallow 2-quart casserole dish. Microwave on High until melted. Add eggs, milk, salt and pepper. Beat with a fork to scramble. Microwave 6 to 8 minutes on High or until eggs are almost set, but very soft, stirring once. Top with cheese. Microwave 1 1/2 to 2 minutes on High or until cheese is softened. Serves 4.
Cut rabbit into serving pieces; roll in flour. Brown meat in	cooking oil. Start off with hot grease, then turn heat to simmer. Add water and flour; cook on low heat until done. Cooking time should be about 1 hour and 45 minutes.
In electric blender or food processor, blend cottage cheese, lemon juice, milk, paprika and garlic until smooth. Stir in chives. Chill 1 hour to blend flavors. Serve. Contains 14 calories per 1 tablespoon serving; 0 grams total fat.
Mix cake mix as directed on box. Fill cones 2/3 full with batter. Stand on cookie sheet and bake by directions on box. Let cool, then frost and sprinkle with sprinkles.
Heat oven to 375°. Cream the oleo and sugars. Add the eggs and vanilla. Stir in the flour, soda and oats. Add the chopped peanuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake for 12 minutes.
Mix all ingredients. Cover and refrigerate overnight. Roll in small balls and pat thin on cookie sheet. Bake at 350° until browned.
Heat Crisco oil in deep pan. Cut centers out of biscuits with a syrup lid. Place donut cut biscuits in hot oil. Cook until brown on both sides. Dip in confectioners sugar until covered.
Blend butter, 1/3 of powdered sugar, cream, salt and vanilla. Add egg and remaining sugar. Beat until creamy and smooth.
In a large plastic bag combine 1/2 Cup flour, 1 tsp. salt, 1/2 tsp. pepper and garlic salt. Add beef and toss to coat. Remove meat from bag and pound with mallet. heat oil in Dutch oven and brown steak. Add garlic, green pepper, celery and onion. Cook 10 minutes. Add tomatoes, broth, soy sauce and salt and pepper. Cover and bake at 325 for 2 hours. Remove from oven.
Whip together Dream Whip and 1/2 cup milk. Whip together 2 cups milk and 1 large package instant vanilla pudding. Fold together Dream Whip and pudding. Add pineapple (drained) and pecans. Alternate layers of filling and vanilla wafers, beginning with wafers and ending with filling. Chill to serve.
Melt butter in 2 1/2-quart baking dish in a 350° oven or microwave. Combine dry ingredients and milk in bowl; mix well. Pour over melted butter. Do not stir. Top with peaches. Bake at 350° for 50 to 60 minutes. Yields 6 servings.
Beat egg until frothy. Beat in sugar, oil and vanilla. Beat until lemon colored; stir in zucchini. Mix together and add flour, cinnamon, baking soda, salt and baking powder. Pour into 2 greased and floured 9 x 5 loaf pans. Bake at 350° for about 1 hour. Cool in pans for 10 minutes, then finish cooling on rack.
Mix together molasses, sugar and eggs. Add remaining ingredients and beat for 2 minutes. Pour into 9 x 12-inch pan and bake at 350° for 30 to 35 minutes.
Sift together sugars, flour, salt and cocoa. Beat egg yolks until thick. Add vanilla, then add to sifted mixture. Fold in beaten egg whites.
Cream butter and sugar with mixer and add all other ingredients in order. Great for cookie press or refrigerate for 2 hours or until firm enough to handle. Bake at 400° for 6 to 9 minutes.
Mix and add cut up chicken wings. Blend until all chicken is covered. Soak at least 4 hours, mixing occasionally. Deep fry and keep warm in oven at least 250°.
You will also need an electric skillet. Do not turn on skillet until all ingredients have been added.
Sift dry ingredients; add milk, egg, onion and pepper. Fry in hot oil by tablespoonfuls.
Measure sifted flour and add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar and flavorings in large bowl. Beat at high speed of electric mixer or rotary beater until soft peaks form. Add rest of sugar in 4 additions, beating until blended. Sift in flour mixture in 4 additions folding in with large spoon. Turn bowl often. Pour into ungreased 10-inch tube pan. Bake at 375° for 30 to 40 minutes. Cool upside-down in pan on cake rack. Loosen from sides and remove.
Mash cheese; mix with pineapple. Dissolve jello in hot water and Coke. Mix cheese and pineapple with jello, along with the nuts. Chill in the refrigerator.
Put in top of a double boiler. Place over boiling water. Beat 4 minutes at high speed with hand mixer. Remove from heat. Use to frost a 2 or 3 layer cake.
In a small saucepan, combine chocolate and margarine; melt over low heat. Once melted, remove from heat and let cool. Mix sugar, eggs and vanilla in large bowl. In small bowl, mix flour, baking powder and salt; add to sugar mixture and mix well. Add chocolate mixture and combine well. Pour into a foil (shiny side down)-lined 8 x 8 pan and bake at 350° for 20 to 30 minutes or until toothpick comes out clean. Dust with powdered sugar or ice with frosting.
Cut round steak into squares (same size as beef tips). Cut green peppers into eighths. Cook meat in skillet on medium heat (add a tablespoon of oil). Add soy sauce, green bell peppers and desired seasonings. After 5 minutes, mix 1 cup of flour to 2 cups of water and mix with fork (it should be a little watery, not thick). Add to meat and cook for 30 minutes.
Combine eggs, buttermilk and shortening. Add flour sifted with salt, baking powder and sugar; stir until well mixed. Bake on griddle in animal shapes. A big spoonfuls for the body and small spoonfuls for head, legs, ears, etc. Turtles and rabbits are favorites.
Heat oven to 400°. Mix all ingredients until soft dough forms. Turn onto surface dusted with flour. Roll in flour to coat. Shape into ball and knead 3 to 4 times. Roll 1/2 inch thick and cut with 2-inch cutter, dipped in flour. Place biscuits with edges touching on ungreased cookie sheet. Bake 10 minutes or until golden brown. Makes 18 to 22 biscuits.
Combine bread crumbs, Italian seasoning, Parmesan cheese and garlic powder in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts.
Melt butter and cocoa	together and set aside to cool. Beat sugar and eggs together. Mix ingredients when cool. Add sifted flour and salt to the mixture. Stir in pecans. Bake at 350° in well-greased oblong pan for 35 to 45 minutes. When done, push marshmallows into top of the cake.
Peel potatoes, then slice potatoes in round 1/2 inch thick slices in a medium size bowl, with water. In a cold frying pan start layering 1/2 c. of sugar, a little nutmeg and some potatoes; continue layering until all potatoes are used up. Sprinkle sugar and nutmeg on top; cover and cook on top of stove for about 20 minutes on medium heat. Watch closely; if the potatoes do not accumulate water, add 2 tsp. of water. Recover and continue to cook the remaining time. After cooing for about 20 minutes, remove lid and let the potatoes get some air. When potatoes take on a sweet orange appearance and is tender to the touch lower the heat. You will need to remove lid several times to get the right color and texture. When potatoes are almost done add butter, orange peel, and lemon extract; let cook for 2 minutes or until seasoning have blended nicely. Serves 8 to 10 people.
Melt chocolate, butter and 2 tablespoons milk in microwave until chocolate is melted and bubbly. Pour in bottom of pie crust and place in freezer for 15 minutes, until chocolate is firm. Slice 2 bananas and layer slices on top of chocolate. Mix filling mix and beat for 1 minute in a large bowl with a wire whisk. Let set for 5 minutes and spoon over chocolate and bananas. Place sliced bananas on top and chill for 2 to 4 hours. Top with Cool Whip.
Mix the cake mix according to pkg. directions. Pour half of the batter in a greased 9 x 13 cake pan. Bake at 350° for 10-15 minutes, or until almost done. While the cake is baking, put the sweetened condensed milk in a microwavable bowl. Unwrap the caramels and put in the bowl with the milk. Microwave for 2 minutes, stir frequently. Continue to microwave until melted, stirring frequently. Pour the caramel mixture over the baked cake. Spread the remaining cake mixture over the caramel mixture. Bake for 10-15 minutes or until done.
In a large baking dish, mix all the ingredients. Bake in a preheated oven at 350° for 2 hours. Turn chicken and potatoes once. Serve with green salad!
Combine cake mix and jello. Add eggs, oil and wine. Beat low speed until moist and 3 minutes on medium speed. Grease and flour Bundt pan. Put pecans on bottom and pour in batter. Bake 45 to 50 minutes at 325°. When cake is done, pour 2/3 cup glaze on cake still in pan, while hot. Cool 30 minutes. Then turn cake out to cool.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Serve with tortilla chips, crackers, or assorted cocktail bread slices.
Mash beans with water. Cook onion with next 3 ingredients. Layer in baking dish, tortillas, vegetables, beans, salsa and cheese (twice). Bake at 350° for 45 minutes.
Combine brown sugar, white sugar, milk and butter. Bring to boil, stirring constantly over heat, about 10 minutes. Remove from heat; add Marshmallow Cream and vanilla; mix until smooth. To 2 cups mixture, add butterscotch and 1/2 cup nuts. Pour into greased pan. Heat remaining mixture and add chocolate pieces and 1/2 cup nuts. Mix well and pour over other mixture and chill.
Peel and chop tomatoes and onions. Combine with all the other ingredients. Simmer over low heat and stir often to prevent sticking.
Boil potatoes in jackets, chill overnight, and shred. Combine shredded potatoes and other ingredients. Bake at 350° for 45 minutes. Can be divided and frozen for later use. Divide this before it is cooked. If you divide, cook half only 30 minutes.
Combine Bisquick and milk; stir until soft dough forms. Beat vigorously 20 strokes. Shape dough into ball on a floured surface. Knead lightly 5 times. Roll dough to 1/2-inch thickness. Cut into eight 2 1/2-inch rounds using a floured biscuit cutter. Mix cherry pie filling with cinnamon and water. Pour into a 9-inch square baking pan. Top with dough rounds. Bake in a 400° oven until dough topping is golden brown (about 25 to 30 minutes).
Mix together. "Paint" on the back of your picture. Let dry. Add a second coat. Let dry, lick it and stick it. Use own drawings, gift wrap, copies of photos, etc. for stickers.
Brown beef in butter. Sprinkle flour over beef and mix well. Add milk and heat to boiling, stirring constantly. Mixture thickens as it heats. Let stand a few minutes before serving. May be served over bread (toasted) or fried potatoes.
Chill milk. Add boiling water to jello and stir well; cool. Cream the cream cheese, sugar and vanilla. Add cooled jello. Blend well. Chill until mixture begins to set. Whip evaporated milk, then add to jello and cream cheese mixture.
Combine first 4 ingredients until well blended. Stir in milk and simmer for a few minutes. Smooth peanut butter may be substituted for a smoother soup. Good as an appetizer.
Combine ingredients; pour into 8-inch pie shell. Bake at 450° for 10 minutes, then at 350° about 30 minutes until mixture doesn't adhere to knife. Serve warm or cold.
Saute in frypan the onion, pepper and celery. Cook acini de pepe (or any other small pasta) until tender and drain. Combine sauteed mixture and acini de pepe with mayonnaise (as you would a salad) in a casserole dish.
Mix hamburger, salt and pepper, plus catsup. Mix well. Put in casserole dish. Remove from oven and pour off excess grease. Pour over meat, Spanish rice and cheese. Return to oven and heat until cheese melts.
Chop onion, bell pepper and celery. Saute in drippings until almost clear; set pot off. Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot. Stir until completely mixed while heating on medium fire. When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again. Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.
Mix shortening, sugar and egg; stir in milk and dry ingredients. Fold in berries. Pour into 9 x 13-inch pan or 2 loaf pans.
Blend salad oil and sugar. Whip in eggs and stir pumpkin into creamed mixture. Measure flour, salt, baking powder, cloves, cinnamon, nutmeg and baking soda. Sift all together. Then stir into pumpkin creamed mixture. Bake at 350° until done for 40 to 45 minutes in two greased loaf pans. Let cool before removing from pans. Bread may be toasted or plain or spread with oleo. May be frozen. Stays moist.
Cook and dice or shred chicken breasts and set aside. Cut Velveeta cheese into 1/4 inch cubes and set aside. Blend cream soups and Rotel tomatoes in a 12 inch skillet. Bring to a simmer. Dip one tortilla into soup mixture (cover both sides). Lay tortilla in a 9 x 13 inch pan. Put 1 - 2 Tbsp. of chicken and 3 cubes of Velveeta cheese on tortilla and roll up. Place rolled tortilla at end of pan. Repeat process until chicken and Velveeta cheese are used up. Top with grated cheese. Bake 350° for 20 - 25 minutes or until cheese is melted and bubbly.
Saute onions in margarine. Mix mushroom soup, onions and Swiss cheese. Top with chunky hard bread crumbs. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Combine beef, pork, salt, pepper, rice, onion and the 8 ounce can of tomato sauce. Mix thoroughly and set aside. Separate cabbage leaves. Cover with boiling water and let stand for 5 minutes or until pliable. Spoon portions of meat mixture in center of each cabbage leaf. Roll, folding ends over. Place seam side down in Dutch oven. Mix the two 15 ounce cans of tomato sauce with brown sugar and lemon juice. Pour over rolls. Cover and simmer 1 to 1 1/2 hours, basting often. Remove rolls to serving dish and thicken sauce with a mixture of cornstarch and water. Pour over rolls and serve over hot rice. Freezes well.
Combine meat, egg, salt and onion. Blend well; shape into tiny balls. Makes about 50 to 60 meat balls or use already made ones from freezer.
Combine dry ingredients and add pecan meal. Beat egg yolks until light. Combine with milk and melted shortening and add to dry ingredients, mixing just until smooth. Beat egg whites until stiff; fold into batter. Bake in hot waffle iron. Yields 6 to 8 waffles.
In a 13 x 9 x 2-inch baking pan, combine oat cereal, pretzel sticks, fish shaped crackers and nuts. Stir together oil and Worcestershire sauce; drizzle over cereal mixture, tossing to coat evenly. Bake in a 300° oven for 30 minutes, stirring occasionally. Cool. Store mixture in tightly covered container. Makes 6 cups.
Combine soup with broth in skillet. Bring to boil. Remove from heat. Stir in rice (right from box). Top with asparagus and turkey. Cover skillet and simmer 5 minutes. Sprinkle with paprika.
Beat eggs for five minutes and gradually stir in sugar. Then add the rest of ingredients. Spread in a greased and floured 15 x 10-inch pan. Bake at 350° for about 15 minutes.
Preheat oven to 350. Sift powdered sugar and flour; set aside. In large bowl beat egg whites, cream of tartar, vanilla, almond extract and salt on medium speed until soft peaks form. Slowly add granulated sugar and keep beating until stiff peaks form. Fold in powdered sugar/flour mixture 1/2 cup at a time. Turn into an ungreased angel food pan (10-inch tube pan). Bake on lowest oven rack for about 40 minutes. Cool cake in pan upside down. When cool, loosen sides with knife and gently remove from pan. Serves 12.
Preheat oven to 350°. Grease bottom and sides of a 13 x 9-inch pan. Reserve 3/4 cup of dry mix for filling. In a large mixing bowl, combine remaining cake mix, butter and egg; mix until crumbly. Press into pan. Bake at 350° for 15 or 20 minutes, until golden brown.
Combine oil, eggs and sugar on low speed in mixer. Add baking powder, soda, salt, water, cinnamon, cloves, allspice and flour. Turn mixer to medium speed and add carrots and pecans or black walnuts. (Self-rising flour may be used but omit salt, soda and baking powder.) Bake in 2 round 8-inch pans 35 minutes at 350° or bake in 13 x 9 x 2-inch oblong pan 40 minutes.
In medium bowl, combine yogurt, mayonnaise and seasonings; blend well. Stir in remaining ingredients. Cover; refrigerate several hours to blend flavors. Serve with crisp vegetable dippers.
Grease a round, 2-quart bowl casserole dish. Layer Oysterette crackers and oysters; dot with margarine and add salt and pepper. Make two layers. Pour half and half over all up to second layer. Let dish set for 20 minutes. Top with some crushed saltines or Oysterettes. Bake at 375° for about 30 minutes. Serve hot!
Bake cake according to directions on box. Make two 9-inch layers and let cool. Then split the two layers and make four layers. Put the icing between each layer. Put cake in cover or wrap in foil and refrigerate for 2 days before cutting. Keep refrigerated after cutting. Good cake to freeze.
In a 13 x 9-inch baking dish, combine soup, milk, soy sauce and pepper. Stir in green beans and one can onions. Bake at 350° for 25 minutes or until hot through. Top with remaining onions. Bake 5 minutes more. Makes 10 servings.
Cook potatoes until almost tender. Drain; place in a large baking dish. To this, add milk, flour and butter and mix thoroughly. Add ham and mix well. Season with salt and pepper to taste. Add 1 cup cheese and mix well. Then top with rest of cheese. Bake at 350° to 400° for 45 to 60 minutes. Serves 4 to 6.