HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Roll thick. Bake at 450° for 5 to 8 minutes. Put in cookie jar while still warm.
Mix tomatoes, cream cheese, oil, basil, vinegar, salt and pepper in large bowl. Cover and refrigerate for at least 2 hours. Cook pasta as directed on package. Drain. Place in large bowl. Add tomato mixture and pine nuts. Toss lightly and serve. Makes 6 to 8 servings.
Mix with your hands; shape into a ball. Chill. Serve with crackers of your choice.
In 1-quart casserole, blend together sugar, cornstarch and salt. Gradually stir in milk, mixing well. Microwave on High 5 to 7 minutes. Stir every 3 minutes until mixture is smooth, thickened and clear. Stir small amount of hot pudding into egg yolks. Return egg mixture to hot pudding, mixing well. Microwave 1 to 3 minutes. Add butter and vanilla. Stir. Add rice to pudding. Stir and serve. (Raisins may be added.)
In 2 quart glass casserole boil water (about 2 1/2 minutes). Add brown sugar and heat 2 to 3 minutes until sugar is dissolved, stirring frequently as mixture boils. Stir in flavoring. Makes 2 cups.
Mix cake mix, butter and 1 egg. Press on bottom of 13 x 9-inch pan. Mix confectioners sugar, cream cheese and 2 eggs. Layer on top of first mixture. Bake at 350° for 35 minutes. Cool before cutting.
Mix all ingredients and refrigerate 1 to 2 hours before serving. Top with Cool Whip.
Mix Jell-O with pineapple and juice in a saucepan. Heat until Jell-O dissolves. Let cool. Add buttermilk, Cool Whip and nuts. Place in large Pyrex bowl. Top with sprinkle of nuts.
Soak beans overnight in water. Drain in morning. Cook beans and ham in water for 1 hour. Then add all ingredients except seasoned salt. Cook another 1 1/2 hours. Cook 1 hour. Reheat, simmer 1 hour and add seasoned salt to taste. Serve over cooked rice. Great with cornbread. Serves 8.
*Made with 1 cup 1% low-fat cottage cheese, blended with 2 tablespoons of plain nonfat yogurt and 2 tablespoons of lemon juice in blender until smooth.
Mix jello and water. Stir until dissolved. Add orange juice. Stir well. Drain both mandarin orange slices and crushed pineapple. Add to jello mixture. Pour into 9 x 13-inch pan. Chill well.
Dump all ingredients together in large mixing bowl. Using an electric mixer, mix until smooth. Pour into greased 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes or until done.
Cook noodles according to package directions; drain. In large skillet melt butter and brown meat and mushrooms; remove from skillet. Into drippings in the skillet stir flour and onion soup mix; gradually add water and reserved liquid. Return meat and mushrooms to pan. Simmer covered for 10 minutes. Blend in sour cream and heat through. Serve over noodle.s
Take a large knife and cut slits in the roast insert slices of garlic and onion. You can use only onion if you wish. Put the beef in a bowl and pour 1 c. of vinegar over it, making sure the vinegar runs down into the slits in the beef. Place in the refrigerator for 24 to 48 hours. When ready to cook the roast, pour the vinegar off and place the meat in a heavy pot (a cast iron if possible). Brown in oil until very dark on both sides. Pour 2 c. of coffee over the roast, add 2 c. water and cover. Cook slowly for 6 hours on top of stove. If your roast is cooked to fast or if your lid on your pot is not tight enough you may need to add more water. Never add more than 1 c. at a time. Do not season with anything else until 20 minutes before serving then salt and pepper.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop tablespoons of dough on ungreased cookie sheet. Bake one sheet at a time at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes before removing from sheet.
Preheat oven to 350°. Melt butter in saucepan. Place remaining ingredients in a bowl and mix in the melted butter. Press mixture in a greased 8-inch square pan. Bake 30 to 40 minutes. Cut into finger size pieces.
Reserving 1/3 cup syrup, drain peaches. Cut slices in half. Blend reserved syrup and sweet and sour sauce; set aside. Cut chicken into 1-inch square pieces. Combine cornstarch, soy sauce, ginger and sugar. Stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes. Remove. Heat remaining oil in same pan. Add onion, green pepper and carrot; stir-fry 4 minutes. Stir in chicken and sweet and sour sauce mixture. Cook, stirring until chicken and vegetables are coated with sauce. Stir in peaches and cashews; heat through. Serve immediately. Makes 4 servings.
Preheat oven to 375°. Grease a 15 x 10 or 13 x 9-inch pan. In a bowl, combine potato flakes, cheese, parsley, onion, garlic, salt, paprika and pepper. Stir. Dip chicken in melted margarine and roll in potato flakes mixture to coat. Put in pan and bake at 375° for 60 to 75 minutes or until done.
Clean raw shrimp and chop coarsely. Saute onion until clear in	melted	butter. Add mustard, seasoning, shrimp and flour, stirring constantly. Add	milk and cook until mixture boils, stirring constantly. Remove from heat and add sherry. Pour into casserole and cover with bread crumbs. Bake at 350° for 30 minutes. Serves 6 for cocktails or 4 as a main dish.
Mix flour, baking powder, salt, sugar and butter like you would a pie crust. Mix milk and egg together and add to mixture. Add flavoring. Dough should be stiff. Add raisins. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for about 15 minutes (check; cookies may only need 11 minutes). Cool and ice.
On top of stove, cook over medium heat the milk, margarine, Crisco, 1/2 cup sugar and salt. Do not boil; cook just long enough to melt margarine and Crisco. While this is cooling, mix together the yeast, 1 cup water and 1/2 cup sugar. Set this aside. After cooked ingredients have cooled, add yeast mixture and enough flour to make a stiff dough (about 7 cups). Before dough gets real stiff, add 3 eggs. Put in warm place; let rise. After dough has risen, place on floured surface and work in enough flour so dough is not sticky. Roll out dough; cut with biscuit cutter or glass and place into greased pan. Let rise again, then bake at 350° until brown.
Break angel food cake into 1-inch pieces and place in bottom of pie plate or 8 x 8-inch serving dish. Mix pudding with milk and sour cream, then pour over cake. Spread pie filling on top. Chill.
Melt butter. In separate bowl, combine sugars, Karo and cream. Add mixture to butter and bring to a boil. Cook 2 or 3 minutes, stirring rapidly. Add 2 squares of melted chocolate and boil 5 minutes rapidly at first and more slowly toward the end. Remove from heat and add vanilla. Beat until thick. Add walnuts. When nearly cool, cut into squares.
Soak dried chestnuts in several changes of water for 16 to 24 hours. Mix chicken, light soy, sherry, ginger, onions, salt and white pepper. Allow to marinate for 30 to 45 minutes. Drain and save the marinade. Soak mushrooms in hot water for 1 hour. Brown chicken in oil, a few at a time, so that they brown rather than stew. Put chicken, soaked chestnuts, marinade, stock and mushrooms in a stove top casserole. Cover and simmer until chestnuts are tender. Thicken with cornstarch and water mixture. Garnish with sesame oil and chopped onions.
Bring salt, pepper, sugar, oil, vinegar and water to a boil and dissolve good. Pour this over drained vegetables. Let stand 24 hours. Drain and serve. Will keep several weeks in refrigerator.
Cook noodles as directed on package. Spread 1/2 in a 2-quart casserole. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. Spread over noodles and cover with remaining noodles. Pour melted butter over noodles.
Boil water and sugar for 3 minutes. Cool. Blend banana and 1/2 of the pineapple juice. Mix into syrup. Stir in remaining ingredients. Mix and pour into plastic container. Cool and serve.
Preheat oven to 375°. Place bacon in large skillet, add margarine and saute for several minutes. Add all other ingredients except for shrimp, simmer for 10 minutes. Place shrimp in open baking dish and pour sauce over top. Stir once to coat all shrimp. Bake in uncovered dish for 20 minutes, stirring several times during process. Serve hot. Eat at once.
Place ham on rack in roasting pan. Bake at 325° for 30 minutes. Remove from oven. Trim excess fat and rind with a sharp knife. Score fat in a diamond pattern; insert cloves where points meet. In a small saucepan, combine cranberry sauce, orange juice, brown sugar and vinegar. Simmer 2 minutes, stirring constantly. Brush glaze on ham. Return to oven. Bake 1 hour, brushing with glaze every 15 minutes. Let stand 10 minutes before slicing.
Rinse mushrooms and pat dry. Remove stems. Chop stems and combine with sausage, garlic and parsley. Cook until sausage is brown (in skillet on top of stove), stirring to crumble. Drain off pan drippings. Stir in cheese, mixing well.
Boil chicken; skin and debone. Cut into pieces and set aside. Cook spaghetti in chicken broth. You may need to add more water. In a boiler, melt Velveeta, Ro-Tel and soups. Add chicken to spaghetti. Pour cheese mixture over all. Mix well.
In mixing bowl, beat cream cheese and sugar until smooth. Fold in whip topping bananas. Pour into pie shells and spread pie filling on top. refrigerate for at least 30 minutes. Just before serving, garnish with blueberries and slice bananas, and mint if desired.
Press crescent rolls on a cookie sheet. Bake at 350° for 10 minutes. Cool. Beat cream cheese, mayonnaise, dressing and sour cream until smooth. Spread over crescent rolls. Place broccoli, cauliflower, peppers and onions on top (fresh veggies work best). Top with cheese. Chill.
Have juices and ginger ale thoroughly chilled. Empty one can of each juice and one quart ginger ale into punch bowl. Add a quart of sherbet. Spoon the liquid over the sherbet until partly melted. Serve.
Mix all the ingredients. Marinate 2 pounds of round steak/roast, cut 1/4 to 1/2-inch thick, for at least 3 days. Cook on grill or broil in the oven.
Mix all ingredients together in a large salad bowl. Add dressing just before serving. Makes a meal in itself!
Mix flour and sugar; add melted butter and 1/2 cup of milk to make paste and add egg. Mix well, then add the rest of the milk and vanilla. Bake at 350° for 45 minutes. Good with strawberries and whipped cream or plain.
Place chicken and artichokes in greased 14 x 11 x 3-inch baking dish. Combine margarine, flour, cheese, nutmeg and broth in saucepan. Cook over low heat, stirring often, until cheese is melted and sauce is thickened. Pour sauce over chicken and artichokes. Sprinkle breadcrumbs, savory and thyme on sauce and dot with margarine. Bake at 350° for 30 to 40 minutes. Yields 6 to 8 servings.
Beat sugar and oil; add eggs and vanilla. Add dry ingredients alternately with zucchini. Bake at 300° for 1 hour and 10 minutes. Bake in Bundt pan. Add dates or nuts, if desired.
Cream shortening and sugar. Beat soda into hot applesauce; stir and thoroughly mix with sugar and shortening. Add spices, nuts, fruit and flour in order given. This should be very thick and heavy batter. If mixture is too thin, just add more flour. Grease and flour pan or baking dish. Bake slow at 250°.
Mix cream cheese, Accent and onion until well combined. Form into ball and roll in beef. Serve with crackers.
Put tea bags into 2 quarts of boiling water. Let it steep 10 minutes. Make a syrup of sugar and 1 cup water; pour into gallon jug. Add orange juice and lemon juice. Add tea to mixture. Let cool and pour into jug; fill with water to the top.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir it thoroughly. Add oil slowly, beating constantly, and continue to beat until thick. Add poppy seed and beat for a few minutes. Store in refrigerator, but not near the freezing coil. Makes 3 1/2 cups.
Melt oleo in long pan and press crumbs into oleo. Layer the chips, coconut and nuts on top of this. Pour Eagle Brand condensed milk over this and cook at 350° for 30 minutes.
Mix soda and flour. Combine butter, the sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chips, oats and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Sift together flour, soda, salt and baking powder. Cream shortening and sugars together. Add eggs, vanilla and dry ingredients. Add coconut and corn flakes. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 8 dozen.
Grease a Bundt or angel food pan. Cream margarine and sugar. Add eggs and vanilla. Mix well. Mix flour and baking soda. Alternate dry ingredients and sour cream, making 3 additions of dry and 2 of sour cream.
Mix all ingredients except water in large bowl. Add boiling water and stir well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes or until cake pulls away from sides of pan. Cool. Dust with powdered sugar or frost with butter frosting.
Combine all ingredients, except raisins, in a 10 x 6 x 2-inch baking dish. Bake in a 300° oven for 1 1/2 hours, then stir in raisins and bake 30 minutes longer. Serves 4 to 6.
Microwave marshmallows and 2 tablespoons of milk in medium bowl on High for 45 seconds. Stir (marshmallows will be partially melted). Refrigerate 15 minutes to cool. Stir in 1 cup of Cool Whip. Pour 2 cups of milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of Cool Whip. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies.
Pour milk into fondue pot; heat until scalded. Add cream cheese; cook at low heat, stirring, until cream cheese is melted. Add mustard, onions and dried beef. Cook, stirring, for 5 minutes longer. Serve with French bread cubes.
Beat eggs thoroughly with sugar, salt, butter and syrup. Add pecans. Pour into pie shell. Bake at 350° for 50 minutes of until done. Cool before serving.
In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add Asti Spumante. Stir gently.
Put beef in 2 quarts warm water and stir well to separate beef. Salt to taste. Boil on medium heat until beef is well done. Add potatoes, onion, carrots and peas. Stir occasionally to keep beef separated. Add tomato paste and simmer 15 minutes. Serve with toasted cheese sandwiches, cheese toast, cornbread or crackers.
In wok	or skillet, saute shrimp and pork with garlic and small amount of Accent. Drain and place in bowl.
Mix meatball ingredients together (hamburg, egg, garlic powder, bread crumbs and duck sauce). Roll and bake at 350° until done. Put grape jelly and chili sauce together. Cook on stove until boiling. Put meatballs in sauce and cook on slow for 1 to 1 1/2 hours.
Spread crescent rolls on cookie sheet and bake according to directions. Mix cream cheese, Miracle Whip, Ranch dressing, dill weed and garlic; spread on crescent crust. Spread chopped veggies on top. Cover with Cheddar cheese. A Salad Shooter works well for chopping.
In a skillet, brown beef with onion, garlic and seasonings. Stir to separate meat. Combine in 1 1/2-quart casserole with soup, water and noodles. Place cheese around edge and atop of casserole. Bake at 350° for 30 minutes. Yields 4 servings.
Place chicken in deep dish with a little water to cover. Bake at 250° for 1 hour. Pour in soup, water and butter. Bake at 350° for 1 hour. When done, pour cheeses over chicken and bake in oven 15 minutes longer.
Melt butter in a casserole dish, add hash browns, cream of chicken soup, sour cream and 1 cup cheese. Mix well. Add remaining cheese on top. Bake for 45 minutes.
Saute onion until clear. Combine egg and milk; add biscuit mix. Stir until moist. Add onion, parsley and 1/2 cheese. Pour into greased pan. Sprinkle with remaining cheese and butter. Bake 20 minutes at 400°.
Cut rhubarb in 1/4-inch pieces. Put in bowl and mix with cornstarch. Add slightly beaten egg and sugar; mix well. Turn into unbaked crust. Cut butter pieces and put on rhubarb mixture. Cover with top crust. Brush top crust with milk and sprinkle with sugar. Cut slits in crust and bake at 425° for 30 minutes, then at 325° for another 30 minutes.
Mix and put in casserole dish. Top with margarine, salt and pepper. Bake at 375° for 40 minutes (until brown on top).
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients and mix well. Cover and chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with tines of fork dipped in sugar to form crisscross pattern. Bake for 9 to 11 minutes or until edges are golden brown. Cool completely and store tightly covered. Makes about 7 dozen.
Saute butter, onion, carrot and broccoli. Add cream of chicken soup and milk. Cook on low until vegetables are tender and blended in 30 to 40 minutes. Tastes just as good reheated.
Place cut up chicken in cake pan (9 x 13-inch). Salt and pepper. Place cheese over all. Mix soups and pour over chicken, then sprinkle with rice. Cover. Bake at 350° for 3 hours or until chicken is done.
Place sliced apples into pie dish. Sprinkle lemon juice on top. Mix all remaining ingredients until crumbly, not oily. Spread this mixture over apples. Bake in pie pan for 30 minutes. Serve hot or cold.
Put everything but last 2 ingredients into bowl in order given. Add boiling water and beat batter just until smooth with an electric mixer (or egg beater) on half speed. Stir in apples that are not peeled but have been quartered and chopped. Pour into 2 greased, round cake pans and bake in moderate oven at 375° for about 30 minutes or until done.
Preheat oven to 350°. Grease 9 x 13 pan on bottom and sides with margarine or Crisco. Measure all ingredients into a large bowl. Stir until well mixed at medium speed of mixer. Spread evenly in pan and bake 25 minutes or until golden brown. Place baking pan in center of oven. Batter will rise in a short time, then it will fall. Test with toothpick for doneness (not too dry). Remove from oven and partially cool. While still warm cut 24 squares and put on wax paper.
Mix salt, pepper and sugar. Sprinkle over steak. Add Worcestershire. Rub on steak surface. Broil 4 to 5 minutes.
Combine and mix into a crumbly mixture. Bake at 350° about 50 minutes or until top springs back when touched.
Prepare pudding mix as directed on package. Cool slightly. Pour into baked pie shell; chill. Wash and hull strawberries. Simmer 1 cup strawberries, 1 cup sugar and 1 cup water for 15 minutes. Mix the remaining water with cornstarch; add to cooked strawberries. Cook until thick; cool. Add the uncooked berries. Spoon over pudding in pie shell.
Beat butter in a large bowl at medium speed with an electric mixer. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
Sprinkle hot skillet with salt and brown meat. Stir in flour. Cook for a few minutes. Add undiluted onion soup and cook for a few minutes more. Serve on dollar size egg bun.
Mix together in a large bowl. Mix 1/3 to 1 cup hot water.
"Put them in hot grease. Cook for 5 minutes. Take them out of grease and eat them."
Mix sugar and oil. Add eggs, one at a time. Beat well. Mix flour, salt and baking powder. Add the first mixture with milk, vanilla, coconut flavor and coconut. Grease and flour tube pan. Bake 1 hour at 325°.
Combine ground cranberries, sugar, nuts and drained pineapple in a large bowl. Cover and refrigerate overnight. The next day, just before serving, add marshmallows and Cool Whip. Combine thoroughly. Serve immediately!
Mix water, sugar and yeast. Let stand 5 minutes. Make sure yeast is dissolved. Add butter and salt. Knead in flour; let rise.
Mix margarine, sugar, dates, cereal and pecans. Form into balls about the size of a walnut. Roll in powdered sugar. Makes about 4 dozen.
Combine all ingredients. Store in an airtight container, or package into three 1-cup gift packages. To serve, stir 1 1/2 teaspoons mix into 1 cup hot water. Yields 3 cups tea mix (3 calories per 1 cup serving).
In a bowl, combine the fruit. In a microwave-safe bowl, combine the jelly and water. Microwave uncovered on high for 45 seconds or until jelly is melted.; stir until smooth. Drizzle over fruit. Top with yogurt and sprinkle with almonds. Yield 8 servings, ready in 30 minutes.
Melt butter in pan. When bubbly, stir in onion and celery. Cook until clear, not brown. Add flour and stir until well mixed. Pour in chicken broth and blend well, stirring constantly. Bring to a boil, then turn down heat. Add peanut butter, stirring, until blended. Put soup through sieve. Add cream slowly to the strained soup and stir until blended. Garnish with chopped peanuts and a dash of paprika for color. Makes 10 to 12 servings.
Combine vinegar, oil, parsley, salt, pepper, sugar and lemon juice in jar. Add garlic and mushrooms. Cover jar and let stand several hours or days in the refrigerator. Remove garlic. Remove mushrooms with slotted spoon and serve. Serves 12.
Brown meat and onion. Drain. Slice potatoes and place on bottom of casserole. Add soup and celery to meat and onion. Pour over the potatoes. May add water or extra beef stock if too dry. Bake at 350° for 1 hour.
Dissolve jello in 3 cups hot water. Add gelatin dissolved in 1/4 cup cold water. Beat in sour cream and cranberry sauce. Pour into 2-quart mold and chill until firm.
Scramble eggs. Add salt and pepper to taste. Set to the side. Butter pan and place tortillas on the pan and add cheese. Add eggs on top of cheese and fold tortillas into a burrito. Add green chiles to eggs while scrambling, if you like them.
Cut seeds out of peeled cucumbers. Grate cucumbers and mix with cream cheese (room temperature). Add onion, dash of salt, dash of pepper, dash of Worcestershire sauce and salad dressing. Spread on bread.
Cut off tops of potatoes. After baking 1 hour, scoop out inside and mix with rest of ingredients. Fill potato shells, then bake for 20 minutes longer in a 9 x 13-inch pan at 350°. Serves 8.
Crumble beef and onion in frypan, stirring until lightly browned. Spread beans in shallow pan. Spread meat evenly over beans. Drizzle taco sauce over all, cover and let stand overnight. Bake, uncovered, in 400° oven for 20 minutes. Add cheese and let melt. Remove and garnish with green onion tops and chopped black olives. Spread with avocado dip, sour cream and rest of cheese. Top with parsley. Eat and enjoy!
In 4-quart saucepan, cover potatoes with water. On high heat, heat to boiling. Reduce heat to low. Cover. Cook 15 minutes or until tender. Drain in colander.
Combine first 4 ingredients; refrigerate. When ready to serve, mix in cold ginger ale (more may be added). Top with sherbet. Makes about 50 (1/2 cup) servings.
In a large bowl, combine the first 5 ingredients; mix well. Blend the salsa with the dressing. Pour over the salad and toss well. Cover and chill. Spoon onto lettuce leaves. Serves 8.
Mix first 7 ingredients together and pour into baked pie crust. Bake in preheated 350° oven until golden brown, approximately 45 minutes to 1 hour.
Cook chicken in a 5-quart pan. Salt and pepper to taste. When done, drop biscuits in pot and cook for about 20 to 30 minutes, with pan covered.
Mix both boxes according to directions on box. Combine together mashed bananas and add to mixture. Bake at 350° for 45 to 60 minutes.
Dissolve yeast in 1 cup water; add remaining water and milk. Beat in eggs and add sugar, shortening, salt and flour. Mix well. Let rise 1 hour. Roll out to 1/2-inch thick and spread with margarine, sugar and cinnamon. Roll in large roll; cut desired widths to make rolls. Place in buttered pans. Let rise 45 minutes. Bake at 400° for 12 to 15 minutes or until golden brown. Top with powdered sugar icing.