HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, salt and soda. Cream shortening, sugars and peanut butter in a separate bowl. Add egg and vanilla to shortening-sugar mixture. Work in dry ingredients. Shape into teaspoon sized balls and place on greased baking sheet. Bake at 375° for 10 minutes. Remove from oven. Top each cookie with a candy Kiss, pressing down firmly so cookie cracks around edges. Return to oven and bake 2 to 5 minutes longer.
Mix all the ingredients, working the dough until it does not stick to your hands. Roll out the dough on a lightly floured surface until it is thin like pie crust. Cut into pieces, about 1 x 3-inches. Make 2 or 3 cuts into one of the short ends and spread the pieces apart like a fan. Fry in hot oil until golden brown, stirring a few at a time. (They cook quickly.) As soon as they come out of the oil, sprinkle with Parmesan cheese.
Blend together all but almonds; put in casserole and top with sliced almonds. Bake at 375° for 14 minutes. Serve at party with crackers or rye bread (small slices).
Preheat oven to 325°. Grease and flour tube pan. Combine all ingredients, except 1/2 cup chocolate chips. Mix well and add small amount of water, if needed. Sprinkle remaining chips over bottom of pan. Pour mix into pan. Bake 1 hour. Check for doneness. If needed, cook 10 to 15 minutes longer.
Brown meat on all sides in oil. Remove meat and lower heat. Add garlic and next 8 seasonings. Simmer about 5 minutes. Do not burn. Return meat. Mix tomato paste with water and pour over meat. Bring to full boil. Lower heat and cover loosely. Simmer slowly about 2 to 3 hours, turning meat occasionally. When meat is tender, cook noodles and drain. Slice roast and arrange with noodles and cover with sauce. Sprinkle with cheese and chives.
Layer the potatoes, onions, bacon, and mushrooms on Reynolds wrap. Salt and pepper to taste. Tuck the corners of Reynolds wrap to not leak and lay on grill. Flip on grill until done. Can also be cooked in oven.
Mix all together and roll in small shapes. Bake at 325° until light brown. Then roll in powdered sugar.
Cook sugar, water and syrup until mixture spins a thread. Add peanuts; cook until peanuts are done, then 1 minute longer. Add the butter, baking soda and salt; stir well. Pour into a greased baking sheet to cool.
Mix first 3 ingredients together and pat in graham cracker crust in a pan. Cook at 350° for 20 to 25 minutes. Mix together cream cheese and sugar until soft. Pour on top of the mixture. Slice banana on top of cream cheese mixture. Spread cherry pie filling on top. Top with Cool Whip.
In a large mixing bowl combine all ingredients except morsels. Mix well with spoon and add Toll House morsels. Mix. Pour or spoon into greased 9 x 12-inch pan. Bake at 350° for 45 minutes or until done. Let cool. Cut into squares and serve.
Brown turkey or beef and drain. Add enchilada sauce, soup, chilies and mix. Layer tortilla chips, meat mixture and cheese in a 13 x 9 inch baking dish. Bake at 350° until bubbly. (This is a good low fat dish.)
Split quail down back and brown in deep fat. Pour off all fat and pour the following sauce over them. Cook slowly for about 2 hours, basting frequently with the sauce.
Sift dry ingredients. Cut in fat. Add enough water to make a soft dough, but not sticky. Knead well. Let stand at least 30 minutes.
Mix together and store in airtight container. Great in individual bags, tied. Send to school instead of candy for Halloween or any occasion.
In a skillet, melt butter and saute onion until tender. Stir in soup, milk and pepper. Add potatoes. Reduce to low heat. Cover and simmer 5 minutes. May add 1/2 cup shredded cheese and melt.
Mix well and pour into unbaked pie shell and bake at 350° until it does not shake in middle of pie, about 1 hour.
Shake in bag the first 4 ingredients. Melt on stove the brown sugar, butter and 1/2 teaspoon cinnamon. Cut each biscuit into 4 pieces and shake in bag. Pile into a greased Bundt pan with hole in center. Pour brown sugar, butter and cinnamon mixture over biscuits. Bake at 350° for 40 minutes. Great fun for kids!
Blend in blender for a smooth texture. Stir together for a chunky sauce. Serve hot or cold.
Sift the first 3 ingredients together. Cream butter or shortening and sugar. Add eggs and vanilla. Beat on high speed until light and fluffy. On low speed, beat in flour mixture alternately with 1/2 cup sweet milk, beginning and ending with flour. Beat only until smooth. Dust 1 1/4 cups fresh blueberries lightly with flour. Fold berries gently into batter. Fill greased muffin cups with batter 2/3 full. Bake 20 to 25 minutes in a 375° oven. Serve warm.
Peel and seed and cube the apples peaches, plums and pears, slice grapes in half. Place all fruit in a large bowl and mix with 1 Tbsp. of sugar. Cut a slice off the top of the cantaloupe large enough to remove seeds with a spoon. After seeded place all fruits inside the cantaloupe, press fruit in gently so it fits. In a small saucepan heat wine and remaining sugar to a bowl, add gelatine and mix well until it dissolves well, add vanilla. When mixture cools pour into cantaloupe to cover fruits, place in refrigerator for 2-4 hours or until well chilled. Cut cantaloupe in half and then into slices. Serve.
Brown flour and oil until dark brown (cocoa colored). Add onions. Stir until clear. Add balance of ingredients, except shrimp. Bring to boiling; reduce to simmer. Cover; cook one hour. Add shrimp. Cook for 20 minutes longer. Serve over rice.
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Saute mushrooms and onion in butter. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in bowl. Dip chicken into butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350° for 35 minutes or until done. Makes 4 servings.
Melt the unsweetened chocolate. Add vanilla and nuts. Mix other ingredients	with the chocolate mixture. Bake in shallow greased pan at 350° for 20 to 25 minutes, until light brown.
Mix brown sugar, flour and salt. Gradually add milk. Mix well. Beat egg yolks and add. Cook over hot water, stirring constantly, until thick. Remove from heat. Add butter or margarine. Pour into pastry shell. Swirl meringue on filling. Bake at 350° for 20 minutes.
In electric skillet, combine sugar, butter and milk. Set heat control to 280°. Bring mixture to boil for 5 minutes, stirring constantly. Turn off heat and add marshmallows, peanut butter and vanilla. Stir until well blended. Pour into 8-inch buttered pan. Chill and then cut into squares.
Preparation: 30 minutes (20 minutes for rice to cook). Cooking Time: 30 minutes. Temperature: 350°.
Brown ground beef and onions; drain. In saucepan, bring soup, water and tomatoes to a boil. Put a layer of Doritos (slightly crushed) into bottom of casserole dish, then top with a layer of ground beef, then soup, then Doritos until all ingredients are used. Top with cheese. Heat in 350° oven until cheese is melted.
Combine all ingredients, except eggs. Mix well. Cut eggs in halves. Press eggs slowly into mixture. Chill 15 to 20 minutes.
Brown hamburger; drain. Add onion, carrots, potatoes and bean sprouts. Stir together well. Add soy sauce and garlic powder (to taste). Mix well. Cover and let simmer for about 10 minutes. Stir well again, taste and then let simmer again for 10 minutes. Set mixture aside and let cool. When cool, follow directions on egg roll wrapper and roll. This makes 8 to 10 dozen egg rolls. These can be frozen and taken out as needed. After rolled, cook in preheated skillet of oil until just brown.
Combine gelatin, 1/4 cup sugar and salt. Stir 1/2 cup cold milk, let stand one minute. Beat egg yolks and milk. Stir milk mixture into gelatin mixture. Stir constantly over low heat until gelatin dissolves. Don't boil. Remove from heat. Stir in vanilla. Chill 30 to 45 minutes (until it mounds). Beat egg whites and cream of tartar until foamy. Beat in rest of sugar (slowly). Fold in gelatin. Chill 5 hours.
Combine vinegar, vegetable oil, salt, sugar, water and pepper in saucepan. Bring to boil. Stir until sugar is dissolved. Let cool. Drain French beans, bean sprouts, peas and corn. Mix with celery, pepper, onions and carrots. Pour vinegar mixture over vegetables. Mix well. Cover and put in refrigerator for 12 hours. Stir occasionally.
In small microwave bowl, combine all ingredients, stirring completely, until foamy. Cook on High for 1 minute in microwave; remove and stir again. Cook for approximately 1 more minute or until done to your likeness. Serve with toast and orange juice and enjoy!!
Cream sugar and margarine until light and fluffy. Add eggs and lemon peel. Beat until smooth. Sift together flour, baking powder and salt. Add to sugar mixture. Add zucchini and nuts. Drop by teaspoonful on cookie sheet. Bake 15 minutes at 375°. May frost with confectioners sugar drizzle frosting, but they are good just plain.
Mix all ingredients together. Shape dough like 1/4 moons. Place on cookie sheet and bake at 350°. When cookies are ready, take out of oven. Roll each cookie in confectioners sugar or in a dish.
Heat oven to 375°. Beat margarine and all sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats and chips; mix well. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy or 12 to 13 minutes for crisp cookies. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes approximately 4 1/2 dozen.
Mix margarine, 1 egg and cake mix. Spread into greased 9 x 13-inch pan from center out. Mix 3 eggs, powdered sugar and cream cheese. Pour over cake mixture. Bake at 350° until golden brown, about 40 minutes. Will rise while baking and fall when cool.
Cook noodles normally, then mix tuna fish, soup, noodles, peas, water and milk. Mix well with noodles. Put in oven for 30 minutes, uncovered, at 350°. Top will look crusty.
Pour over baked crust and bake 20 minutes at 350°. Sprinkle with 10x sugar while hot. Cool. Cut into squares.
The syrup is a cold pack. Mix sugar, vinegar and spices together. Sterilize jars of various sizes with lids. Pack into sterile jars the slices of cucumbers with onion slices. Pack tight. Pour cold syrup over cucumbers. Seal jars. Refrigerate. No hot water bath! Every day for 1 week, turn jars upside down, blending ingredients. Cucumbers will shrivel up in this process. Ready to eat after 1 week. Will keep 6 months in refrigerator. This recipe can be made all year round. Good for gift giving. Serves many. Pickles are crisp and delicious. Great for picnics!
Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the "rocks" into pudding mixture.
Cream eggs, butter and sugar together. Add flour, milk and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake in oven at 350° for approximately 40 minutes or until done.
Boil and debone chicken. Heat soup and Ro-Tel in a boiler. In a casserole dish, layer crushed Doritos, chicken, soup and grated cheese. Cook at 350° for 30 to 45 minutes.
Cream the shortening and sugars. Mix in eggs and vanilla. Stir together flour, baking soda, salt and spices. Add to creamed mixture. Stir in oats, raisins and nuts. Drop by spoonfuls on greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Yields approximately 4 dozen cookies.
Blend sugar and cinnamon together. Set aside. Divide dough into 12 equal pieces. Form into balls. Dip each ball in melted butter. Roll, one at a time, in sugar cinnamon mixture. Place each ball in greased cup of muffin pan. Let rise until doubled. Bake at 375° for 20 to 25 minutes. Remove while warm.
Brown beef on all sides. Remove beef and set aside. Saute onion and garlic, stirring until onion is translucent. Mix in beef and add paprika, tomatoes, tomato sauce, pepper and sugar. Cover and simmer over lowest heat 1 hour. Remove cover and simmer 15 minutes longer. Stir in sour cream and serve over noodles. Garnish with parsley. Makes 4 servings.
Get cream cheese at room temperature. Add all ingredients except pie crust into blender. Blend until mixed well. Pour into pie crust. Chill at least 3 hours. Can eat plain or top with favorite fruit (cherries, strawberries or blueberries).
Put roast in pan with water. Cover with foil. Bake at 250° overnight. (I put roast in around 10:00 p.m. and take it out around 7:00 a.m.)
Heat spinach with water until thawed. Add butter. Heat until butter melts. Remove from heat. Do not drain. Stir in bread cubes and seasonings. Turn into casserole. Toss crumbs, Parmesan cheese and butter. Spread over spinach. Bake in preheated 400° oven for 10 to 15 minutes, until hot through. Makes 8 to 10 servings.
Cook pasta according to package directions; drain and cool. Place in large bowl and add all ingredients. Mix well. Chill and serve.
Melt a few chocolate chips and swirl in. Pour into pie crust. Bake at 325° for 25 to 30 minutes.
Combine sugar, corn syrup, water and cream of tartar. Place over heat. Stir until sugar dissolves; cook without stirring to 265° on a candy thermometer. Remove from heat. Add coloring and flavoring if desired. Pour on greased platter or pie pan. Cool until easily handled. Pull into ropes until chalky and porous. Break or cut into bite size pieces.
Saute celery and onions in melted oleo until lightly browned. Place cubed bread in large bowl. Add other ingredients and mix until moistened. Stuff into turkey. Bake remainder in greased casserole at 325° for 30 minutes.
Mix together the soup, mushrooms, salt and pepper. Heat until warmed up. Add to green beans; mix well. Put in a 9 x 13-inch pan. Put onion rings over top. Bake at 350° for 15 to 20 minutes or until golden brown.
In two large bowls combine the pretzels, bugles, cashews and crackers. Sprinkle with dressing mix using 1/2 in each bowl. Toss gently to combine. Drizzle with oil, toss until well coated. Store in airtight containers. Makes a great party snack.
Soak raisins in warm water for 10 minutes. Mix all ingredients by hand. Heavily grease and bake in iron skillet. Be sure to prick with a fork before baking and cut cross on top 1-inch deep. Brush baked bread with butter and margarine to prevent crumbling. Bake at 350° for 45 minutes.
Blend first 4 ingredients. Add milk. Cook over low heat until thickened, stirring often. Stir a little of hot mixture into beaten egg yolks and add to saucepan. Cook over low heat for 2 minutes, stirring. Remove from heat; add vanilla, butter and peanut butter. Fold in beaten egg whites. Pour into baked pie shell. Chill. Serve cold.
Drain corn. Cut up Velveeta cheese. Chop onion and bell pepper; saute in skillet with 1 stick of butter. Add remaining ingredients. Bake at 350° for 20 to 30 minutes.
Cook, drain and cool macaroni. Add peas, celery, olives and onion. Add mayonnaise. Add Spam that has been diced. Season with salt and pepper. Add tomato wedges just before serving.
Mix all ingredients and pour into greased 1 1/2-quart glass dish. Bake 30 to 40 minutes at 350°.
Saute onions in margarine. Remove from heat and add milk, cornmeal and cheese. Beat egg yolks and add to mixture. Beat egg whites until stiff and fold into mixture carefully. Pour into a 9 x 13-inch greased pan and bake in 375° oven until light gold on top. Cut into squares. For less cholesterol, delete egg yolks.
Preheat oven to 400°. Sift together flour, baking powder and salt. Cream together margarine, peanut butter, orange rind and vanilla. Add egg, orange juice and artificial sweetener; blend well. Add dry ingredients gradually; mix well after each addition. Add raisins; mix well. Mix 1 level tablespoon of dough for each cookie. Roll between hands to form ball. Place 2 inches apart on an ungreased cookie sheet; flatten with fork. Bake about 15 minutes. Store in tightly covered tin. Tastes better 24 hours after baking. Makes 12 servings. Yield: 24 cookies. One serving, 2 cookies.
Cream shortening and sugar. Beat in eggs, lemon rind and milk. Stir in flour, baking powder and salt. Mix well; chill 1 hour. Roll out on floured surface to 1/8-inch thickness. Cut into 144 stars or any other holiday pattern you would like. Cut 1-inch holes in center of half the stars. Bake on a cookie sheet in preheated 375° oven for 7 to 10 minutes, or until lightly browned. Cool; spread with jam or jelly on solid cookies. Top each with cookie with hole in center. Sprinkle with confectioners sugar.
Blend butter, brown sugar, milk, vanilla and egg. Add flour, salt and baking soda; mix. Add chocolate chips and nuts. Bake at 375° for 8 to 10 minutes for soft and 11 to 15 minutes for crisp.
In a bowl of a food processor or the small bowl of an electric mixer, break almond paste into small pieces. Add cocoa and two of the eggs. Whirl or beat until mixture is smooth. Pour into a 10-inch spring-form pan. Bake in 375° oven for 15 minutes or until cake springs back when lightly touched. Cool on a wire rack.
Preheat oven to 450°. Place potatoes on a baking sheet and drizzle with olive oil. Using hands, toss to coat evenly. Season potatoes with salt and pepper. Bake 10 minutes; using spatula, turn potatoes. Toss with herbs and bake until golden and tender, approximately 15 more minutes.
Spread chilies in bottom of a buttered glass 9-inch baking dish. Cover with cheese. Beat eggs with water and drizzle over cheese. Bake at 375 degrees for 30 minutes. Cut into squares; serve with tortilla chips.
Prepare potatoes as package indicates (do not bake). Combine soup, chicken and vegetables and stir into potatoes. Place mixture in an uncovered, greased casserole dish. Bake at 400° for 1 hour and 15 minutes or until heated thoroughly.
Preheat oven to 325°. In a medium saucepan over medium heat, melt butter. Add flour and blend. Gradually stir in milk. Lower heat and cook, stirring constantly until the mixture comes to a boil and is thickened. Remove from heat. Add the remaining ingredients, mix well and pour into a buttered 1 1/2 to 2-quart casserole. Set casserole in pan of hot water. Bake in the water bath for 1 hour and 15 minutes or until knife inserted in center comes out clean. Serves 4 to 5 people.
Mix together in order. Add 1/2 cup boiling water; fold in slowly. Fill papers. Bake at 350° for 15 to 20 minutes.
In medium saucepan, combine onion, sugar, garlic powder, catsup, pineapple liquid, lemon juice and soy sauce. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Skin, bone and cut chicken into 3 x 1-inch strips. In a plastic bag, toss chicken with flour to coat. In a large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned. Arrange cooked chicken and pineapple in an ungreased 12 x 8-inch baking dish. Top with sauce and sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes or until chicken is hot and sauce is bubbly. Serve over hot rice. Makes 6 servings.
Boil shrimp in water until tender. Cut in half. In frying pan, melt butter. Add onions, celery and bell pepper. Slightly brown. Mix all other ingredients except croutons and cheese and mix in 2-quart casserole dish. Add croutons, then cheese. Cook 30 minutes at 350°.
Sift together dry ingredients. Add other ingredients in order and mix thoroughly. Bake in layer cake pans which have been greased and floured. Bake at 350° for 25 minutes.
Beat eggs for 5 minutes on high. Add sugar, lemon juice and pumpkin. Beat well. Add flour, baking powder, cinnamon, salt, ginger and nutmeg. Pour into wax paper lined jelly roll pan and cover with 1 cup of chopped pecans. Bake in preheated 375° oven for 15 minutes. Remove from pan immediately and roll in powdered sugared towel and let cool. Be sure to roll towel and cake together. When cooled, unroll and spread with filling.
Drain pineapple. Dissolve jello in hot water and let thicken. Meanwhile, mix milk with cheese. Add to jello and then add nuts and pineapple. Chill until set. I mostly double the recipe.
Combine first four ingredients and mix well. Add remaining ingredients and mix again. Chill and serve.
Combine first 3 ingredients in saucepan and heat on medium until well dissolved and completely melted. Remove from heat and add next 3 ingredients. Blend thoroughly; cool and shape into fingers, then roll fingers in 4x confectioners sugar to coat well. Spread out on flat surface in cool place to set and become firm. Yield: 5 dozen.
Grease a 9 x 13 x 2-inch casserole. Place bread over bottom. Cover with layer of sausage, then a layer of cheese. Beat together well the eggs, milk and salt, then pour over cheese. Cover and refrigerate overnight. Next day, uncover casserole and bake 45 minutes at 350°.
Wrap bacon around bread sticks (barber's pole fashion). Place on paper plate and paper towel to absorb fat. Cover with paper towel. Cook on High for 2 minutes. Place sticks in a mug to serve. Makes 4 servings.
Soak beans overnight and then boil until tender, about 1 hour. Add salt, oil, tomato soup, brown sugar and onion. Mix and bake at 300° for 2 hours.
Mix peanut butter, powdered sugar, Cool Whip and cream cheese; pour into pie crust. Let set overnight in refrigerator.
Mix ingredients until well blended. Pour into 9 x 13-inch pan lined with waxed paper. Bake at 325° for 30 minutes. Cool and then put frosting on cake.
Place beef (no need to brown) in 3 qt. casserole. Sprinkle with salt, basil and pepper. Top with celery, carrot and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake in slow oven (300°) for 3 hours. Add potatoes and bake 45 minutes longer.
Boil chicken; remove from bone. Mix soups, cheese and Ro-Tel; heat on low until cheese is melted. Layer 1/2 bag of crushed chips in a 9 x 12-inch pan, then layer chicken. Cover with cheese, soup and Ro-Tel mixture. Top with remaining chips. Cook at 350° for 30 minutes. Cool and serve.
Brown stew meat in skillet. Mix soup and milk until creamy. Mix into stew meat and drippings. Boil noodles according to directions, rinse and drain. Pour meat and soup mixture over noodles. Serve hot with biscuits or cornbread. Yields approximately 6 servings.
Put chicken, cut up and boned, in a 9 x 13-inch pan. Mix chicken broth with soup and pour over chicken. Mix flour and milk with melted margarine; pour over chicken. Season with salt and pepper to taste. Bake at 350° for 45 minutes or until brown.
Slice bread about 1-inch thick and lay on cookie sheet. Mix Lawry's garlic spread with margarine as directed on jar. Spread mixture on 1 side of bread only. Spread on top to cover each slice. Place in broiler until golden brown.
Put potatoes in buttered casserole. Put the meat on top of the potatoes. Mix soups and onion and spread over meat. Top with chips. Bake at 325° for 1 hour.
Mix all together and pour in 2 cups water. Mix with spoon, then beat with mixer. Bake at 350° for 30 minutes.
Sift flour once. Mix flour, sugar, cinnamon and soda. Add oil; mix. Add eggs, one at a time. Add carrots and mix well. Bake at 350°. Makes three layers.
Brown ground beef with onion, jalapeno peppers, salt, pepper and cumin; drain well. Add Cheez Whiz and stir until melted. Add grated Cheddar until the dip is correct consistency. Serve warm with corn chips.
Preheat oven to 350°. Prepare chocolate cake batter according to directions on package. Bake 2/3 of the batter in 9 x 13-inch pan and let cool.
In small bowl, whisk together 1 cup water, the broth, soy sauce, cornstarch, oyster sauce and ginger for sauce. Cook fettuccine following package directions. Drain in large bowl toss with sesame oil. Heat wok or large skillet over high heat. Add 1 tablespoon vegetable oil. Add shrimp; stir-fry until ping and cooked, 3 minutes. Remove with slotted spoon to plate. Add remaining oil. Add scallions, garlic, snap peas and red peppers to wok; stir-fry for 5 minutes. Add sauce; simmer and cook 30 seconds. Stir in sprouts, then fettuccine and shrimp; mix to thoroughly coat and heat through, about 1 minute.
Bake in 10 x 13-inch pan at 400° for 20 minutes. Place butter in pan and melt. Mix Bisquick and corn. Drop by spoonfuls and turn when placing in dish.