HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and nuts together; melt oleo and pour into flour and nut mixture. Stir until well blended. Press into long pan and bake at 350° until brown, approximately 15 minutes; let cool. Blend cream cheese, powdered sugar and 1 cup Cool Whip; spread on top crust. Mix pudding and spread. Top with Cool Whip and sprinkle with nuts. Let cool.
Cream sugar and shortening. Beat eggs and combine with creamed mixture. Mix well. Sift dry ingredients together. Add half of dry ingredients to creamed mixture. Add milk and vanilla. Add rest of dry ingredients. Cookies may be dropped or rolled 1/4-inch thick and cut. Bake at 350° until delicately browned, approximately 10 minutes.
Blend butter and 1 cup of flour. Pat into an 8 x 8-inch pan. Bake 12 to 15 minutes at 325°. Combine remaining ingredients and pour over partially baked bottom layer. Bake 20 to 25 minutes more. Cut into small bars. Rich!!
Brown butter in pan, stirring well. Add seasoning. Add about 1/2 pound cleaned shrimp. Good on any fish.
The day before you want to serve, mix all ingredients together and place in a casserole dish. Cover with foil; refrigerate overnight. Remove 1 hour before baking. Preheat oven for 10 minutes. Bake for 1 hour at 350°. Remove foil the last 10 minutes. Let stand 10 minutes prior to serving.
In large mixing bowl stir together all dry ingredients. Add oil, eggs, carrot, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer for 2 minutes. Bake at 350° for 35 minutes or until done.
Grease and sugar Bundt or tube pan. Mix together sugar, cinnamon and nuts. Pour 1/2 batter in pan. Sprinkle 1/2 of sugar mixture. Cut with knife. Pour rest of batter in pan and sprinkle rest of sugar mix and cut again. Bake at 325° for 1 hour.
Brown and drain beef. Boil noodles. Add beef and spaghetti sauce. Layer beef and sauce, cottage cheese, noodles, Mozzarella cheese, beef and sauce, cottage cheese, noodles and Cheddar cheese. Bake at 400° for 10 to 15 minutes. Let stand for 5 minutes before serving.
Melt butter in pan. Add garlic powder, hot sauce and Worcestershire sauce. Add other ingredients and mix well. Bake at 250° for 1 hour, stirring every 15 minutes.
In bowl, combine bran and buttermilk; let stand about 3 minutes or until liquid is absorbed. In mixing bowl, stir together flour, sugar, baking powder, soda and salt. Combine cereal-milk mixture, egg, carrot and oil. Add all at once to dry ingredients, stirring just until moistened (batter will be thick). Fill greased muffin pans 1/2 full. Bake in 400° oven for 20 to 25 minutes. Makes 12 to 14 muffins.
Place meat in heavy roaster with lid. Pour soups and wine over meat and bake, covered, for 2 hours in 350° oven. Serve over rice or noodles. Water can be added before serving if it is too thick (1/2 cup).
Mix all together. Refrigerate overnight. Serve with corn chips that are made for scooping (example: Tostitos, Scoops).
Butter 9 x 13-inch pan. Put coconut and pecans in bottom of pan. Make cake by directions on cake mix. Pour cake batter over coconut and pecans in pan. Beat the cream cheese and margarine well. Drop cream cheese mixture by spoonfuls over cake batter and lightly spread over cake batter. You can swirl it in batter with spoon or knife. Bake at 350° for 45 minutes to an hour.
Mix egg with bananas, oil, molasses and yogurt. In another bowl, mix flour, wheat germ, pecans, baking soda, powder and cinnamon. Mix two bowls of ingredients together. Pour in liners of muffin pan. Bake about 20 minutes. Makes 1 dozen.
Put whole beans into bottle and replace top. Vanilla is ready to use in about 6 to 8 weeks.
Mix flour and sugar; set aside. Combine butter, water, shortening, and cocoa. Bring to a boil, remove from heat and add to flour/sugar: Beat, add buttermilk, eggs, soda and vanilla. Beat well. Bake in oblong (13 x 9-1/2) baking pan at 325° until done.
Mix all ingredients together except cheese. Salt and pepper to taste. Cook over medium heat for 45 minutes. Sprinkle with cheese.
Heat pineapple and sugar to boiling. Dissolve jello in 1 1/2 cups cold water; add to hot mixture. When cool and begins to thicken slightly, fold in cheese and whipped cream. Turn into mold. Keep in refrigerator until ready to serve.
Spray casserole dish. Combine and put ingredients in casserole. Bake at 350°.
Cream butter and Crisco together. Add sugar and mix well. Add eggs, one at a time, blending after each addition. Add remaining ingredients and mix well. Bake at 325° for 1 hour and 30 minutes.
Heat oven to 350°. Mix as listed. Drop by teaspoonful about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Cool 1 minute before removing from cookie sheet. Yields about 5 dozen.
Bring sugar and water to boil. Add jello, pineapple juice and extract. Measure this amount and add 1 1/2 times of water. Mix well and freeze. Thaw from 4 to 6 hours before serving. Makes about 2 gallons and serves 40.
Melt margarine. Crush 3/4 of Ritz crackers. Form into crust in a 13 x 9 x 2-inch casserole. Mix broccoli and onion. Place in crust. Place 6 tablespoons margarine over broccoli. Slice cheese and place on top. Bake at 350° for 25 to 30 minutes. Remove from oven. Crush remaining crackers over casserole. Bake additional 10 to 15 minutes.
Melt shortening in skillet. Brown meat in shortening using salt and black pepper. Combine all other ingredients; put on top of meat. Cover and simmer for 1 1/2 hours.
Mix well and roll into rounds about 2 inches in diameter. Refrigerate overnight. Slice. Bake at 350° for 10 to 12 minutes.
Heat 7-Up and dissolve red hots and Jell-O in 7-Up. Let cool slightly and add applesauce. Refrigerate overnight. You may add nuts and marshmallows on top if desired.
Blend all cheeses. Add everything, except pecans. Cover and refrigerate until firm. Shape into large ball. Roll in pecans.
Brown onion and hamburger, then add seasoning mix and tomatoes, then beans. Lightly grease 9 x 13-inch pan. Layer tortillas in pan. Add 1/2 of the sauce and cheese. Then layer more tortillas, sauce and cheese. Cover and bake at 350° for 20 to 30 minutes. Can be served with sour cream.
Brown chop meat; break up in small pieces. Drain any excess fat. Add 1 can cream of mushroom soup (undiluted); stir. Let simmer slowly while Minute rice is being prepared. Serve over rice.
In large salad bowl, place 3 cups lettuce. Sprinkle about 4 tablespoons sugar and the salt over eggs. Next layer in order peas, remaining lettuce, crumbled bacon and shredded cheese. Spread mayonnaise over top and spread the chopped onions on top. Be sure to seal by spreading the mayonnaise to the edge of bowl. Cover with plastic wrap for 24 hours. Toss and serve.
Mix and bake at 400° for 1 hour. If desired, top with additional cheese.
In medium skillet, brown meat and stir until crumbly. Drain fat. Add taco spices and seasonings; blend well. In small bowl, combine the broth and flour. Add to meat mixture. Bring to a boil to slightly thicken mixture. Stir in sour cream and chilies. Blend well. In 9 x 13 x 2-inch baking dish, place 1/2 of beef mixture, 1/2 of cheese and 1/2 of onions. Layer again with remaining ingredients, ending with green onions. Bake, uncovered, at 375° for 20 minutes. Let stand 5 minutes before serving.
Mix the first 6 items and spread on a jelly roll pan; chill well. Cut in large serving squares. Roll in flour and brown. These may be frozen until needed. Use desired amount of pieces and bake 1 hour in diluted cream of mushroom soup with the Kitchen Bouquet. Bake in a 350° oven.
Mix all ingredients in 9-inch square cake pan. Beat with fork until smooth and creamy, about two minutes. Scrape bottom and sides of pan with rubber spatula after one minute of beating. Spread batter evenly in pan; sprinkle with 1/2 cup semi-sweet chocolate pieces. Arrange 9 to 12 walnut halves over top. Bake in 350° oven about 30 minutes or until done.
Saute onions; let brown. Add beef and saute. Add all ingredients to pot. Simmer on low for 2 1/2 to 3 hours.
For strawberry, substitute 2 cartons strawberries instead of peach. Mix together and freeze.
Boil sweet potatoes until tender. Cool, peel and mash until smooth. Add sugar, butter, egg and spices. Mix well until smooth. Add cream, fold in well. Place in prepared pie shell. Bake at 350° for 40 minutes or until middle test comes out clean.
Cook macaroni and drain. Melt butter; add green pepper and onion. Cook until tender (not brown). Add chili, corn, seasoned salt and pepper. Simmer on low heat for 5 minutes. Stir in macaroni. Top with shredded cheese. Cover and cook on low for 5 minutes. Makes 6 servings.
Put frozen blackberries into the unbaked crust. Pour some water over them. Mix sugar and flour and distribute over the blackberries. Dot with oleo. Place crust over the top and perforate with paring knife. Bake 45 minutes at 425° or until crust is golden brown.
Mix all ingredients in order as listed in a 9 x 13-inch ungreased pan. Bake at 350° for 1 hour.
Preboil celery until tender in salted water; drain well. Layer chestnuts, celery and celery soup in casserole dish. Melt butter in pan; add almonds and brown. Stir in cracker crumbs. Spread over celery mixture. Bake at 350° for 30 minutes.
Grind all the lunch meats together and mix with Miracle Whip; serve. May use 1/4 cup shredded cheese. Garnish with toast, lettuce and sliced tomatoes.
Remove skin and bones from chicken breasts. Dice chicken. In 5 quart Dutch oven or saucepot over high heat, in 2 tablespoons hot salad oil, cook chicken just until tender and it loses its pink color throughout, stirring quickly and frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl.
Put everything in 1-quart greased casserole dish. Bake uncovered in 350° oven until melted, up to 35 minutes. Serve with crackers.
Place cooked egg on slice of toast. Add onion and tomato slices. Add Worcestershire Sauce. Top with other slice of toast.
Combine all ingredients in a bowl. Mix well; pour into greased casserole dish. Top with Ritz cracker crumbs. Dot with butter. Bake at 350° for 1/2 hour.
Butter large baking sheet; set aside. Cut nuts in half; set aside. In 10-inch nonstick skillet, combine sugar with water and the corn syrup. Over medium-high heat, cook, stirring occasionally, until golden brown. Stir in nuts; cook, stirring constantly until medium brown (do not burn mixture). Remove from heat; quickly stir in butter and baking soda. Pour onto prepared baking sheet. Cool on pan or wire rack. Break into pieces. Makes 4 1/2 cups.
Cream butter and cream cheese until smooth. Add sugar and cream until fluffy. Add eggs one at a time blending each until smooth. Sift flour then add to creamed mixture. Add vanilla. Pour into a 12-inch tube pan and bake in a 325° oven for 1 1/2 hours. Allow to cool 10 minutes, then remove from pan to continue cooling.
Cream butter and sugar. Beat in eggs, salt and vanilla. Add soda and flour which has been sifted together. Add bananas and nuts. Pour into greased loaf pan. Bake at 300° for 1 hour.
Combine rice and 2 cups milk in top of double boiler; cover and cook over hot water until rice is tender. Add butter. Beat eggs; mix in sugar, vanilla, salt and remaining milk. Add hot rice mixture, mixing well. Pour into buttered 2-quart baking dish. Sprinkle with nutmeg. Bake in 350° oven for 50 minutes or until silver knife comes out clean when inserted. Serves 6.
Grind all ingredients together. Mix very well. Add the sugar and mix again. Store in tightly sealed container until ready to use. Refrigerate or can be frozen.
Mix the first 4 ingredients together; press in bottom of 9 x 13-inch cake pan. Mix eggs, cream cheese, sugar, vanilla and salt. Mix well. Pour over first mixture in cake pan. Bake at 350° for 35 minutes. Serves 12 to 16. Tastes great!
Heat olive oil in heavy saucepan for 30 seconds. Add garlic and cook 30 seconds. Mix in tomatoes, parsley, basil and oregano. Bring to a boil and lower heat gently. Simmer uncovered 10 minutes until slightly thickened. Stir in chickpeas. Simmer, uncovered, 10 minutes.
Combine 1 stick melted margarine with hash browns, sour cream, soup, salt, pepper and cheese. Spread in a 9 x 13-inch pan and cover with a mixture of corn flakes and 1/2 stick margarine. Bake at 350° for 40 to 45 minutes.
In a large bowl whip cream to form soft peaks. Gradually beat in sugar to form stiff peaks. Fold in sour cream just to blend and set aside.
Mix cocoa, sugar and salt together. Blend to a smooth paste with the boiling water. Bring to a boil and cook rapidly for 1 minute, stirring constantly. Add rest of the liquid and heat over boiling water until scalding. Whip with an egg beater for 1 minute. Serve hot. Serves 6.
Heat oven to 400°. Grease 10-inch pie plate. Brown beef and onion; put in pie plate. Top with chilies and cheese. Beat other ingredients until smooth. Pour over meat. Bake until brown 25 to 30 minutes or until inserted knife comes out clean.
Mix 2 cups hot water in jello until dissolved, then pour juices into 2-cup container and add water to make 2 cups. Add this to jello mixture; stir until well mixed. Add pineapple, cherries and nuts. Put in refrigerator and let jell until thick but not set. Usually about 45 to 50 minutes depending on your refrigerator. When it is thick, fold whipped cream or the thinned Cool Whip into the jello. Be sure and get jello out of corners of bowl. Can be made a beautiful dish with purple and white stripes on top, or maybe "swirls." May add whole pecans on top. Cut in squares and serve on lettuce. Makes 8 or 10 squares depending on size you cut them. Great for company.
Coat steak in flour. Brown the steak. Put in crock-pot. Cover crock-pot with a piece of foil between lid. Cook on low for 2 hours. Prepare gravy and serve over steak.
Combine sugar, 1/2 cup light cream, salt and flour. Add well beaten eggs; mix thoroughly. Add water or milk slowly, stirring constantly. Cook over hot water until thick and smooth, then add butter and beat well. Remove from fire and add vanilla. Let cool. Pour into a baked pie shell. This makes 2 small or 1 large pie.
Combine meat and oats; mix all other ingredients and pour over meat and mix well. Bake at 375°.
Marinate the chicken for 6 hours. Put chicken on a cookie sheet and bake for 45 minutes to 1 hour at 350°.
Mix sugar, salt and flour; add eggs. Beat well. Add milk and stir. Cook in a double boiler, stirring often, until thickened. Add vanilla and butter; stir. While pudding is hot, spread a layer of wafers and a layer of sliced bananas until pudding mixture is used. Garnish with wafers.
Cook potato until it can be mashed fine. Add vanilla until stiff enough to roll on board. Sprinkle board with confectioners sugar and roll to thickness of pie dough. Spread with peanut butter; roll up and cut in half-inch slices. Place on greased plate to harden.
Cook Rice-A-Roni and cool. Drain artichokes, reserving the liquid. Chop artichokes, green pepper and onion into small pieces. Mix all ingredients together and chill. Serves 6 to 8. Easy and elegant!
Crush cornflakes to make 1 cup. Beat egg whites, adding sugar gradually, until stiff and glossy. Fold in salt, cocoa, vanilla, cornflakes and walnuts. Drop tablespoons 2 inches apart on greased baking sheets. Bake at 300° for 25 minutes. Makes 2 1/2 dozen.
Saute mushrooms in butter. Boil and drain noodles according to package directions. Boil and drain broccoli according to package directions. Combine all ingredients in mushroom mixture; heat to warm but do not boil. Add garlic powder, salt and pepper as desired. Serves 4. Great to serve as leftovers.
Flatten dough. Grease a cookie sheet; brush on egg. Sprinkle with grated Parmesan cheese. Spread sausage, pepper and Mozzarella on dough. Roll and seal top and edge tight. Brush remaining egg on loaf. Bake at 350° for 30 minutes.
Put chicken in 9 x 13-inch pan. Place cheese on each piece of chicken. Mix soup with water and heat thoroughly; pour over cheese and chicken. Melt oleo and mix with stuffing crumbs. Place on top of soup. Bake at 325° for 1 1/2 hours. This tastes better when made the day before and reheated before serving.
Sift flour, baking powder and salt together. Beat egg yolks and stir in the corn and flour mixture and pepper.	Fold in salad oil. Beat egg whites until stiff and fold into mixture. Heat shortening (1 inch deep) in skillet. Drop corn batter by tablespoon into hot shortening and fry until golden brown, turning once.
Combine all cheeses with salad dressing, mixing well. Then add remaining ingredients, mixing well, then roll into rolls. On wax paper put paprika. Then roll cheese rolls over paprika and roll up on same paper. Keep in refrigerator until cold, then slice. It is better to leave it in refrigerator overnight.
Blend together and store in a jar. Use 3 heaping teaspoons in a cup of hot water. Makes you feel warm! Best to double this recipe to make enough.
Combine potatoes, onions, butter, green pepper, cheese, celery and sour cream, salt and pepper to taste in bowl. Mix well. Spoon into baking dish. Top with crumbs. Bake at 350° for 1 hour.
Combine Miracle Whip, cheese and milk. Mix well. Add all remaining ingredients except macaroni. Cook macaroni as package directs, then drain and add to other mixture. Chill.
In a large kettle, cook celery and onions in butter until tender. Stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot. Do not boil! Makes 2 quarts.
Cream butter and sugar until fluffy. Add eggs one at a time to the mixture. Mix well. Add flour alternately with Seven-Up soda, then add flavor. Mix well. Bake at 325° for 1 hour.
Grill, broil or pan-fry chicken until cooked through. Slice crosswise. Combine chicken and vegetables in large bowl. Combine remaining ingredients in small bowl; mix well. Pour over salad; mix gently. Chill, occasionally stirring gently. Stir gently and serve on lettuce-lined platter with additional picante sauce. Makes 4 servings.
Mix first 3 ingredients together and put half of batter in bottom of pan and bake at 350° for 5 minutes. Melt package of caramels and 1/3 cup milk in double boiler. Pour caramels, pecans and small package chocolate chips over cake. Crumble rest of batter on top and bake 12 to 15 minutes more.
Brown and drain sausage. Mix remaining ingredients into sausage. Pour into greased 9 x 11-inch dish. Cover and refrigerate 6 hours. Bake at 350° for 45 minutes.
Soak beans overnight in 2 quarts of water or boil 2 minutes and allow to stand 1 hour; drain beans and place in Dutch oven or large, heavy pan. Cover with orange juice and water. Add bouillon cubes, onion, herbes, cinnamon and sausage. Cover and simmer, stirring occasionally, for 45 minutes or until beans are tender. Remove from heat; stir in peas and cheese. Serve with white, yellow or saffron rice. Yields 6 to 8 servings.
Stir together stuffing mix and milk in large mixing bowl. Let stand 5 minutes or until stuffing is softened. Add egg, Worcestershire sauce, onion and salt. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in greased or foil lined shallow baking pan. Score loaf by making several diagonal grooves across top. Fill with catsup. Bake at 350° for about 45 minutes or until well browned. Makes 5 to 6 servings.
Heat oven to 400°. Grease pie plate. Cook and stir ground beef and onion until beef is brown. Stir in dry seasoning mix. Spread in pie plate; sprinkle with chilies. Beat milk, eggs and Bisquick until smooth. Pour over chilies.
Cook noodles as directed on package. Brown ground beef and drain. Add seasoning, onions, peppers, mushrooms and tomato sauce. Simmer 30 minutes. In a long casserole dish, put a layer of sauce, layer of noodles, then both cheeses (lightly). Keep layering to top of dish. The last layer should be sauce and then heavy cheese layer. Bake at 350° until cheese melts and is lightly brown (approximately 30 minutes).
Grind roast beef and nuts together. Add pickle relish and enough mayonnaise to moisten and hold ingredients together. Mix well. Keeps well. May be frozen. Great with crackers or on finger sandwiches.
Preheat oven to 375°. In large bowl, combine cake mix, oil and eggs. Stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into 1-inch balls. Place on ungreased cookie sheet 2-inches apart. Flatten to about 1/4-inch using bottom of glass dipped in flour. Bake 6 to 8 minutes until light golden brown. Cool 1 minute. Spread frosting over warm cookies. Immediately sprinkle with sprinkles. Store tightly.
Wash potatoes and cut into wedges 1/8-inch. Arrange wedges in a single layer in a 13 x 9-inch dish. Combine remaining ingredients, mixing well. Brush mix on potatoes. Bake, uncovered, at 375° for 45 minutes. Baste with mix occasionally while baking.
Then sprinkle on top 1/2 cup of each: carrots, celery, broccoli, cauliflower, or any kind of your favorite vegetables.
Cook raspberries for about 12 minutes in saucepan. Strain through a sieve with wooden spoon. Cool. Add lemonade. Stir, then add 2 quarts cold ginger ale. Serve in glasses with crushed ice.
Mix ingredients and bake at 350° for 40 to 45 minutes. Many ingredients may be substituted for ham. Check your refrigerator for leftovers.
Mix all together and chill to let flavors blend. Serve with your favorite crackers or fresh vegetables.
Combine all dry ingredients in a 9 x 13-inch baking pan. Heat oil and honey (I do this in the microwave). Pour over dry mixture and stir until evenly mixed. Bake in a 325° oven for 30 minutes, stirring every 10 minutes. Remove from oven and stir two or three times while cooling to prevent sticking together. When cool, add 1/2 cup raisins. Store at room temperature.
Boil first 4 ingredients for 1 minute. Remove from heat. Add peanut butter and vanilla. Add amount of oats to make stiff.
Combine cheese, mayonnaise, parsley and garlic powder, stirring well. Spread mixture on the cut sides of the bread. Put bread on a baking sheet; bake at 350° for 15 to 20 minutes or until the topping is melted and lightly browned.
Boil noodles 10 minutes or until done. Flake tuna in a pot. Put cream of mushroom soup and 1/2 can of water to tuna. Season as desired. Let simmer for 10 minutes. Pour sauce over noodles. Blend in casserole dish. Slice bread and layer top of casserole. Then layer with cheese and bake at 350° for 20 minutes or until brown.
Place turkey frame in a large cooking vessel. Add leftovers and remaining ingredients. Bring to a rolling boil; lower heat. Cover. Simmer for 1 hour. Add 1 cup instant rice just before cutting off heat (for a thicker soup). Yields 8 servings.
In a large bowl, stir together the flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring until well combined. Fold in nuts. Pour into a greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes. Cool on a wire rack. Yields 1 loaf.
Combine cream cheese, pineapple, cherries, nuts and marshmallows. Mix well. Add Cool Whip. Mix well. Chill.
Have butcher bone breasts. Flatten. Cut in half if large or fold over. Season with salt and pepper. Place on each piece of chicken or veal 1 slice of cheese and ham a bit smaller than the chicken. Now place the other 1/2 of meat on top and flatten to seal. Dip in flour, then in egg and crumbs. Saute in margarine. Turn when brown. Cook 10 to 15 minutes on low heat each side. Handle carefully. Serves 6.
Beat cream cheese at high speed until fluffy. Add thawed Cool Whip, peanut butter, sugar and milk. Beat well. Spoon into graham cracker crust. Chill at least 5 hours before serving. Garnish with peanuts.
Mix all the ingredients, adding salt according to taste. You can garnish it with raisins and/or apple slices. Serve chilled.
Dredge chicken in flour. In a 10-inch skillet, combine margarine and oil. Heat until margarine is melted. Add chicken; cook over medium high heat, turning once, until lightly browned, 2 to 3 minutes on each side. Place chicken on plate; set aside. In same pan, mix mushrooms and garlic; saute until mushrooms are soft. Sprinkle with rest of flour; stir to combine. Stir in rest of ingredients and boil. Simmer. Return chicken to skillet and cook until heated through.