HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Mix ingredients until smooth and blended well. Spoon into muffin tins (fill each cup about 3/4 full). Bake 10 to 12 minutes or until brown. If usually large muffin tins, you may have to bake them about 15 minutes.
Cook macaroni according to package directions. Mix soup, mushrooms and juice, mayonnaise, bell pepper, pimiento and onion thoroughly. Pour over drained macaroni; mix well. Grate cheese and stir into macaroni mixture. Place in a baking dish. Melt butter; mix with 1/2 box Town House crackers (crushed). Cover top of casserole and bake in a 350° oven for 25 to 30 minutes.
Cream butter and shortening in a bowl, mixing well. Add sugar, one cup at a time. Add eggs, one at a time, beating well after each egg. Sift flour and baking powder together. Add to creamed mixture, alternating with milk. Add vanilla, mix well. Pour into tube pan, greased and floured. Bake in cold oven at 300° for 1 1/2 to 2 hours. Do not open oven.
Mix sugar and syrup completely and bring to a good boil. Boil for only 30 seconds. Add peanut butter. Mix this fast and add vanilla flavoring. Pour this mixture over 4 cups of corn flakes. You can add pecans or walnuts if you like. Quickly take 2 spoons and shape into cookies (any size, but most people like 2-inch cookies). Bake in 325° oven until brown.
Mix the sugar, corn syrup and water in a greased 2-quart saucepan. (I use Pam cooking spray.) Stir constantly and cook the mixture to 238° on a candy thermometer or the soft ball stage. Add the margarine and the peanuts. Still stirring, cook the mixture to 300° or the hard crack stage. Remove the pan from the burner and add the vanilla and soda. Stir until the mixture becomes foamy. Spread the mixture on a greased cookie sheet. Let it cool, then break it into bite-size pieces.
Mix all ingredients together; form dough into 1 1/2 inch balls. Place on ungreased cookie sheet. With a fork that has been dipped in flour, gently press crisscross pattern in dough balls. Bake at 350° for 8 to 10 minutes.
Soften cream cheese and mix with sugar. Mix pineapple, strawberries, bananas and Cool Whip together. Add to cream cheese and sugar. Freeze. Makes enough for 13 x 9-inch pan.
Sprinkle tenderizer on each side of meat (if desired). Pierce deeply with fork; leave at room temperature for 1 hour. Cut meat into 1 1/2-inch cubes. Marinate in mixture of remaining ingredients. Brush with marinade as they are grilled on gas or charcoal grill.
Combine all ingredients in large bowl and mix well. Pour into greased 9-inch square baking dish. Bake at 375° for 25 minutes or until liquid is absorbed.
In a shallow dish, combine the flour, salt and pepper; mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut for 3 to 4 minutes per side or until golden. Add the wine, sun-dried tomatoes and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes or until the sauce begins to glaze and no pink remains in the chicken.
Saute onion in margarine until tender. Add broccoli, rice, soup and half a pound of Velveeta, cut into cubes. Stir until the cheese is melted. Pour into a 1 1/2-quart casserole. Bake at 350° for 15 minutes. Top with remaining Velveeta, sliced, and continue baking until cheese begins to melt. Yield: 6 to 8 servings.
Cook and drain macaroni. Cut cheeses into squares. Lightly grease or Pam a 13 x 9-inch casserole. Divide macaroni into 2 parts. Layer half the macaroni in casserole. Sprinkle half of both cheeses over macaroni layer. Dust with flour (approximately 1/4 to 1/2 cup). Salt and pepper to taste. Layer remaining macaroni on top of first layer. Add remaining cheeses. Dust with flour again and salt and pepper. Cover with milk. Bake at 325° for 1 to 1 1/2 hours, until brown and crusty on top.
Cut lemons; squeeze lemons in 1/2 water. Pull inside of lemons into water.
Thaw frozen spinach and squeeze dry. Stir 1 package of vegetable soup mix, sour cream and mayonnaise until blended. Stir in spinach and chopped green onions. Cover and chill. Cut out center of Hawaiian bread and fill with dip.
Mix dressing, onions and cream cheese together and spread onto tortilla all over leaving about an inch from edge. Finely chop pimentos and jalapenos after draining. Sprinkle on top of cream cheese mixture, then roll tortilla. Chill for 12 hours in refrigerator. Cut ends off rolls and discard. Cut rolls into 1-inch slices. Arrange on platter.
Brown hamburger and onion. Drain. Add seasoning, V-8 juice and chili beans. Simmer for about 1 hour.
Combine all ingredients and pack lightly into meat loaf pan. Bake in moderate oven at 350° for 1 hour. Glaze meat loaf with a mixture of ketchup and mustard; return to oven for 10 minutes.
Combine all ingredients. Store, covered, in airtight container. Shake before using to blend. Makes 1/3 cup.
Mix cream cheese, soup mix and onion. Chill. Roll in bacon bits. Serve with crackers.
Mix hamburger, bread crumbs, milk and soup mix; shape into casserole dish and put potatoes on top. Add 1/2 package of onion soup mix; pour on top of potatoes. Bake at 350° for one hour.
Dip pieces of pork in beaten egg and roll over cornstarch. Fry in oil over medium heat until light brown. Drain. Quickly saute garlic in 3 tablespoons oil, then add red peppers, green peppers, green onions, pineapple and pork. Stir well. Sprinkle with wine; stir in Sweet and Sour Sauce and bring to a boil. While boiling, add dissolved cornstarch and stir well until mixture is thick and clear.
Bring salt, black pepper, vinegar, oil, water and sugar to a boil; cool. Mix all vegetables. Stir in cooked mixture and refrigerate. Will keep one month.
Cream butter and sugar. Slowly blend in vanilla and flour. Gently mix in potato chips. Drop by well-rounded teaspoonfuls onto ungreased cookie sheet and flatten lightly with a fork. Bake at 300° for 15 to 20 minutes or until barely brown on bottom. Sprinkle with powdered sugar when cool, if desired.
Cook beef in large skillet; drain. Stir in cream of chicken soup and half of Ro-Tel. Spoon 1/2 cup beef mixture down center of each tortilla. Sprinkle each with 2 1/2 tablespoons cheese. Roll up tortillas and place each, seam down, in a lightly greased 9 x 13 baking dish. Pour cheese soup over tortillas. Sprinkle remaining Ro-Tel and cheese over the soup. Bake, covered, at 350° for 20 minutes. Uncover and bake 5 more minutes. Serve with salsa and sour cream.
Put all ingredients in a large bowl and beat. Add water to thin, if necessary; however, the thicker the batter, the better. Drop on ungreased cookie sheet and bake at 350° for 8 to 10 minutes. You can substitute 1 cup of chocolate chips for the raisins if you wish.
Line 9 inch quiche or pie pan with pastry. Bake for 3 minutes at 400°. Remove from oven and prick with a fork & bake 5 minutes longer. Let cool. Combine mayonnaise, flour, eggs and milk. Mix thoroughly, stir in ham, cheese and onion. Pour into pastry bake at 350° for 45 to 50 minutes. Serves 6.
Combine 2 cups flour, yeast and salt in a bowl. Stir in hot water and honey; beat until smooth, about 2 minutes. Stir in enough of remaining flour to make a soft dough. Turn onto a floured surface; continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic (about 5 minutes). Cover and let rest 15 minutes. Divide into 12 equal parts. Shape each into flattened ball. With thumb and forefinger, poke hole in center. Stretch and rotate until hole enlarges to about 1 or 2 inches (it will shrink in rising and baking). Cover and let rise about 2 minutes on a cookie sheet. Broil about 3 minutes about 5 inches from broiler. Boil water in large skillet. Water should be about 2 inches deep. Boil a few bagels at a time for about 5 minutes. Remove from pan. Drain on towel about 5 minutes. Place on slightly greased cookie sheet. Brush with mixture of egg white and water. Bake at 375° 20 to 30 minutes. Makes 12 large bagels, 5 to 6 inches across.
Mix together with a spoon. Bake at 350° in an 8 x 8-inch pan for 40 minutes. Cool and cut.
Beat egg. Add flour, corn meal, salt and pepper. Mix well. Stir in okra and onion. Drop by tablespoonful into hot oil. Cook 3 minutes or until golden brown, turning once and flattening with spatula. Serves 4.
Brown meat; drain. Melt cheese into meat. Add the remaining ingredients and mix well. Spread on party rye bread and bake at 350° until they bubble.
Mix together the frozen orange juice, frozen lemonade and apple cider. Heat on low. Begin heating tea bags in a little water. While they are boiling, add red hots to fruit juice mixture and let them melt. After tea has steeped, add it	to the fruit juice mixture, then add 3 quarts of water to it.	If not sweet enough, add sugar to taste.
Melt butter in top of double boiler. Add onion and bell pepper; saute over direct heat for 3 minutes. Add clams, cheese, catsup, Worcestershire sauce, milk and cayenne. Cook until cheese melts, stirring often. Make a day before, if you like. Transfer to a chafing dish. Serve on Melba toast rounds or squares of buttered pumpernickel with thin slices of garlic pickle. Spread on top of pickle.
Combine all ingredients in a stainless steel or glass bowl. Cover and chill at least 4 hours. Serve in chilled cups; top with croutons.
In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger. Bring to a boil. Place pears and oranges in 1 1/2-quart casserole. Pour cranberry mixture over fruit. Cover and bake in 325° oven for 40 minutes or until pears are tender. Spoon into dishes and serve warm. Yields 6 to 8 servings.
Mix all ingredients, except Kisses. Shape into balls and roll each ball in sugar and place on cookie sheet. Bake 8 to 10 minutes at 375°. Remove. Press Kiss into center of each cookie. Return to oven for 2 minutes. Remove and let cool.
Mix cream cheese, powdered sugar and vanilla; then add strawberries, food coloring and mix well. Fold in Cool Whip. Pour mixture in pie shells. Cover and place in refrigerator for 3 to 4 hours or overnight.
Put all ingredients in blender and mix well. Makes 5 to 8 servings.
Cook water and sugar in saucepan, stirring until sugar is dissolved. Boil 5 minutes. Cool. Combine juices in a pitcher. Add cooled syrup and serve over ice cubes. Yield: 5 cups punch.
Beat eggs until frothy, then add remaining ingredients. Freeze in 1 gallon ice cream freezer. For fruit flavored ice cream, substitute 1 cup mashed sweetened fruit for 1 cup milk.
Wash and cut up squash. Boil, drain and mash. Add all ingredients to squash except 1/2 cup butter. Pour into baking dish. Spread with melted butter-sprinkled crumbs. Bake 1 hour at 375°. Yield: 6 to 8 servings.
Sprinkle chops with salt and pepper. Arrange in shallow baking dish. Bake in hot oven (400°) until browned. Top with apple slices; sprinkle brown sugar over apples. Reduce heat to 350°. Pour 1/4 cup wine over chops. After 10 minutes, add remaining wine. Bake 20 minutes longer, basting occasionally with wine from dish. Serves 6.
Fry bacon in large skillet and remove grease. Crumble bacon and add all remaining ingredients to skillet and fry until liquid is absorbed and cabbage is done.
Fry onions and meat until meat is no longer pink. Drain. Stir in remaining ingredients and cook until warmed through. Transfer to a casserole dish and garnish as desired. We use shredded Cheddar cheese, chopped green onion and sometimes sliced black olives. Scoop up with white tortilla chips and enjoy!
Dissolve jello in boiling water. When it starts to gel, add mayonnaise and whip for 2 minutes. Add celery, onions and green pepper. Add cottage cheese. Add cucumbers. Set to gel. Makes 1 ring mold.
Make macaroni and cheese per instructions. Steam or fry sausage and broccoli. Slop all together with onions and oregano. Warm and serve.
Combine cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce and pepper in a small bowl. Mix until creamy. Combine lettuce and dressing in a large bowl. Toss well to coat. Sprinkle with croutons.
Mix like biscuits. Roll out and cut the shape you want. Bake at 350° until lightly browned.
Remove rind from top of cheese, cutting within 1/4 inch of outside edges. Place cheese on ungreased baking sheet and arrange pecans over top. Sprinkle with sugar.
May brown chicken. Arrange chicken, skin side down, in 9 X 13 pan. Simmer soup mix and dressing 10 minutes. Spread over chicken. Marinate one hour or overnight in refrigerator. Bake at 350° for 40 minutes, covered. Turn; bake 20 minutes longer, uncovered, until brown and tender. Baste often.
Coat roast with flour and put in pot. Mix rest together and pour over the roast. Cook 8-10 hours on low. Serve over noodles or potatoes.
Brown meat in oil. Add tomato sauce, water and bouillon. Cook 3 minutes. Add spice, salt, garlic and hot sauce; simmer 40 minutes. Add beans and cornmeal; simmer for 30 minutes.
Drain asparagus. Keep juice. Chip up asparagus in bottom of dish. Pour soup over asparagus. Drain peas. Keep juice. Pour peas over the asparagus. Pour juices together. Pour half the juice over the mixture. Add peeled and diced eggs. Salt and pepper to taste. Add grated cheese. Melt 3/4 stick oleo. Break 6 to 7 slices of bread and mix with melted oleo. Put on top of grated cheese. Bake 30 minutes at 400° or until top is brown.
Cream butter and sugar together. Sift flour and spices. Add milk and eggs; mix well. Bake at 350°.
Slice squash in 1/2-inch pieces, cook in salted water until soft. Mix sour cream and cheeses in a separate bowl. Spray a 9 x 12-inch baking dish with Pam. Drain squash and put into dish. Top with cheese mixture. Sprinkle on croutons and pats of margarine. Bake at 350° for 30 minutes.
Brown ground beef, onion and green pepper. Mix all ingredients together in a casserole dish. Bake at 350° for 30 minutes.
Boil together sugar, butter and milk; let boil for 2 minutes. Remove from heat and add vanilla, marshmallows and chocolate chips. Stir until smooth and melted. (One cup chopped nuts can be added at this point, if desired.) Pour into a lightly buttered cookie sheet. Cool. Cut into squares.
My aunt gave me my first spaghetti recipe years before I was married. It called for ten cents worth of ground beef. I don't know how long she had had it or how much ten cents worth was.
Combine chicken broth, soy sauce, pineapple juice, sherry and ginger. Coat wok or large skillet with nonstick vegetable cooking spray. Heat over high heat. Brown chicken and garlic. Remove. Stir-fry peppers, celery, mushrooms and snow peas for 2 minutes. Add soy mixture and chicken. Cook 2 minutes. Add sprouts and heat through.
Cook macaroni according to directions on package. Grease 9 x 13 baking dish. Put layer of macaroni, sliced Colby cheese, grated Cheddar cheese, salt and pepper, another layer of macaroni, Colby cheese and some Velveeta cheese. Top with grated Cheddar cheese, salt and pepper. Dot top with pats of margarine and pour milk over the macaroni until it comes almost to the top. Bake at 375° about 45 minutes. (If cheese starts getting too brown, cut temperature back to 350°.)
Make pudding by directions. Add 1/2 c. extra of milk per box to thin. Layer pudding and cookies until all are used. Chill overnight.
Pat slightly softened cookie dough into two 12-inch greased pizza pans to form crust. Press dough around rims of pans to form standing edge. Prick with fork and bake in preheated 350° oven for 10 to 12 minutes or until golden brown. Remove from oven and cool.
Cream sweet butter with granulated sugar. Add egg yolks and flour. Press on large cookie sheet, which has been buttered. Bake 20 to 25 minutes in a 300° oven. Cool. Spread with raspberry jam.
Brown meat in large skillet. Add remaining ingredients; mix well. Simmer, covered, until carrots are tender, about 45 to 60 minutes. Serve on heated buns.
Drain beans and place in casserole. Pour mixture of other ingredients over top. Do not stir. Bake at 350° for 20 minutes.
Mix cake mix, pudding mix, oil and eggs. Add water. Mix well. Add poppy seed. Pour in greased pan. Bake at 325° for 45 minutes to 1 hour.
Cube potatoes; cook until done, but not too soft. Drain, cool and add other ingredients. Serves 20.
Scramble sausage cooking till brown with grated potatoes. Drain. Scramble eggs in another pan. Warm tortillas divide eggs and meat mixture onto tortillas. Salt and pepper to taste. Divide cheese on top. Roll and warm in microwave. Serve with salsa if desired.
Combine ingredients in a large bowl to make stiff batter. Grease another bowl. Put dough in and turn it over, putting oily side on top. Cover lightly with foil; let stand overnight or all day. Do not refrigerate.
Mix dry ingredients together. Cream margarine with 2 cups sugar. Add oil, eggs and vanilla. Beat together. Add dry ingredients to mixture. Chill dough. Bake at 350° for 10 minutes. Makes 8 dozen.
Cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Sprinkle in flour and blend until smooth. Mix in remaining ingredients and spoon into pastry shell.
Cream together oleo and sugar. Add eggs and beat after each one. Add flour and Hershey's syrup. Bake on greased cookie sheet for 30 minutes at 350°.
Mix butter, sugar, brown sugar, milk, cocoa and salt in saucepan. Boil for 1 minute at low heat. Remove from heat. Add peanut butter, vanilla, quick oats and flour to ingredients in saucepan. Stir. Drop on waxed paper on a tray. Cool in refrigerator.
In a saucepan, thoroughly stir together the 3/4 cup sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir about 1 cup hot mixture into the egg yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in butter, chopped almonds and extract. Pour into pastry shell; cover surface with clear plastic wrap. Chill 4 to 6 hours. In a chilled bowl, whip cream with 1/4 cup sugar until soft peaks form. Spoon onto pie. Garnish with maraschino cherries and toasted slivered almonds.
In a 1 1/2-quart casserole, combine all ingredients except chicken, butter and seasonings. Brush chicken breasts with butter. Season with salt, pepper and paprika. Place chicken on top of rice. Cover. Bake in moderate oven (375°) 1 hour and 15 minutes or until chicken and rice are tender.
Mix all of the ingredients except milk. Pour into freezer and fill remainder of freezer with milk. (May substitute skim milk.)
Using Pillsbury slice and bake sugar cookie dough, you can figure about 12 baskets from a roll.
Slice and boil squash with chopped onion until tender. Drain and place	in a 3 or 4-quart casserole dish, layering squash with cheese, margarine and salt and pepper. Sprinkle crushed crackers on top with some margarine. Bake at 400° for 20 minutes or until bubbling.
Shape dough into walnut-sized balls. Dip into margarine; then into mixture of sugar, cinnamon and nuts.
Slice half of the berries and add 1/2 cup sugar; set aside. Reserve 1/2 cup whole berries for garnish. Mash the rest of the berries in saucepan. Combine cornstarch, water, lemon juice and salt. Add to mashed berries and cook until clear. Cool. Add sliced berries and turn into pie crust. Chill until set. Top with cream and garnish with whole strawberries.
Combine ground beef, onion, salt and pepper; cook and drain. Add flour and stir well. Add undrained mushrooms and soup. Stir well and bring to a bubbling heat. Add sour cream and chow mein noodles. Stir well and serve.
Mix the sugar, cornstarch, salt, vinegar and beet juice together and cook until sauce is clear. Add the cooked sauce to the beets and keep in warm place for 30 minutes. Add 2 tablespoons butter.
Combine first seven ingredients, stirring well. Shape into 1-inch balls. Melt paraffin in top of a double boiler; add semi-sweet morsels and heat until melted, stirring constantly. Place several peanut butter balls in chocolate mixture; roll with a spoon. Remove and place on waxed paper to cool. Reheat chocolate if it thickens during dipping.
Cook noodles. Mix undrained tuna and Cheddar cheese. Drain noodles. Add tuna and mix well. Top with grated Parmesan cheese. Bake at 350° for 35 to 45 minutes until it bubbles.
Cook sausage well and drain. Melt butter in 9 x 13-inch Pyrex dish. Tear bread in small pieces and sprinkle over butter. Sprinkle sausage over bread. Sprinkle cheese over sausage.
Boil vinegar and sugar together until sugar is dissolved. Cool. Add Crisco oil and pour over vegetable mixture. Refrigerate 24 hours.
Place steak, consomme, soy sauce, water and green onions in crock-pot. Cook on low 5 to 7 hours.
In crock-pot, cook all ingredients together on low all night long. You may need to add a dash of meat tenderizer. Roast will be ready by noon.
Melt margarine in saucepan. Add sugar, nuts and dates. Cook on very low heat for 10 minutes. (Do not overcook.) Remove from heat. Add vanilla and Rice Krispies. Mix well. Roll in balls and roll in powdered sugar.
Preheat oven to 450°. In a medium electric mixer bowl, combine Bisquick, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown.
Put in a large mixer bowl flour, sugar, Crisco, applesauce, soda, cloves, salt and cinnamon; beat 2 minutes. Add egg and beat 1 minute. Add nuts, raisins and dates. Blend by hand 1 minute. Grease pans. Bake at 350°. Cupcakes: 25 to 30 minutes (makes 14 to 16) or loaf cake (9 x 5-inch) 40 to 45 minutes. Good with cream cheese or mocha frosting.
Dry hot dogs well with paper towels. Skewer with a small stick. Set aside. Mix all other ingredients until the consistency of medium thick pancake batter. Dip hot dogs into batter until well covered. (The secret is to have very dry hot dogs and batter not too thin.) Place batter covered hot dogs in very hot oil and deep fry until dark, gold brown. Keep in warmer until ready to serve. Serve with dip, mustard or catsup.
Mix together all of the ingredients except the tortillas. Spread on one side of a tortilla. Roll tightly. Close with a toothpick and place on cookie sheet. Chill quickly in freezer 10 to 15 minutes. Slice into bite sized pieces. Insert toothpick into each bit and serve with picante sauce.
Boil berries, water and sugar for 5 minutes or until berries pop. Add Jell-O; stir until dissolved. Let set until cool. Stir in other ingredients. Chill until set.
Melt 1 cube butter or oleo on cookie sheet. Sprinkle 1 1/2 cups graham cracker crumbs evenly over butter. Distribute the butterscotch chips, chocolate chips, nuts and coconut evenly over the graham cracker crumbs. Drizzle can of milk over the top, trying to cover all. Bake at 350° for 15 to 20 minutes. Cool completely before cutting.
Combine sauce mix and ingredients as package directs in a 2-cup glass measure. Cook at High for 2 to 3 minutes or until sauce is thickened; stir once. Prepare poached eggs. While eggs are standing, cook ham. Arrange ham in single layer on paper towel-lined paper plate. Cook at Medium for 1 to 1 1/2 minutes. To serve, place ham on muffin; top with egg, then sauce. If necessary, reheat at Medium for 1/2 to 1 minute.
Layer tortilla chips, beef mixture and English cheese in a casserole dish. Repeat. Preheat oven to 350°. Cook for 30 minutes.
In big pan, put bacon on medium-low; saut. Add vegetables and saute lightly. Add whole tomatoes with juice. Simmer on low. Add salt, pepper, granulated garlic and 1 cup tomato juice. Simmer until vegetables are soft, about 1 1/2 hours. Cook 1 pound spaghetti; drain. Add butter and pour sauce over. Add Parmesan cheese to taste.
Melt butter. Add each ingredient gradually. Bake at 350° for 25 to 30 minutes. Makes 3 layers (8 x 8-inch square pans). Frost with Brownstone Frosting.
This salad should be put together 5 to 10 minutes before ready to serve so it doesn't become too limp. Have all ingredients ready ahead of time so it can just be dumped into a large salad bowl and tossed with dressing until all is coated. This is a hit as a salad with a hot pan of lasagna!