HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Mix well. Pour in baking dish. Bake at 350° for 40 minutes.
Mix sugars and butter. Add flour; mix until moist and crumbly. Knead dough lightly until it holds together. Shape into 1-inch balls. Place on ungreased cookie sheets; flatten. Bake 45 minutes at 275° until golden brown. Remove from cookie sheets. Cool. Yields 4 dozen.
Cream Crisco, butter and eggs until fluffy. Add flour with milk, eggs (one at a time) and vanilla. Bake at 325° for 1 hour and 15 minutes.
Combine oil, molasses, garlic and lemon rind. Mix well. Place salmon in shallow dish. Add marinade, turning to coat on all sides. Cover and refrigerate 2 hours, turning often. Broil or barbecue salmon, starting skin side down and turning once, 3 to 4 minutes per side or until fish flakes easily. Brush often with marinade.
In casserole, mix all ingredients; add chicken breasts. Cover loosely and microwave 25 minutes on High, or bake in conventional oven at 375° for 1 1/2 hours.
Combine all ingredients in blender. Blend until smooth and almost fluffy. Pour into glasses and serve immediately. Makes 4 servings.
Cook on medium temperature until peanuts pop, then turn off. Add heaping teaspoonful soda and one teaspoon salt. Pour into greased pan. Cool and break into pieces.
Beat egg with sugar and cinnamon. Add melted oleo; mix well and add grated apples. Pour in unbaked pie shell. Bake 30 to 35 minutes at 400°.
Mix sweetened milk and Cool Whip. Add lemonade. Mix and pour into pie crusts. Keep refrigerated.
In a large saucepan, melt 4 tablespoons butter; add flour and salt. Add milk slowly; cook until sauce thickens. Add sliced potatoes; bring to a boil. Put into 13 x 9 x 2-inch baking dish and dot with remaining butter. You can use a 2 1/2-quart casserole dish. Bake at 350° for 1 hour and 15 minutes. Yield: 15 servings.
Heat oven to 350°. Grease bottom only of a 9 x 5 x 3-inch loaf pan. Mix flour, sugar, baking powder, salt and baking soda until mixture is crumbly. Stir in orange peel, orange juice and egg, just until moistened. Stir in cranberries and nuts. Spread in pan. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove. Cool completely before slicing. Makes 1 loaf. One slice equals 85 calories and 2 grams of fat. A great low calorie breakfast bread!
Melt butter in skillet. Add onions and cook on low heat for 15 minutes until onions are soft. Transfer to large saucepan. Add bouillon and 3 cans water, seasoning and parsley. Bring to a boil; lower heat and cover. Let simmer about 20 minutes. Roughly grate hard cheese. Serve soup in heated bowls or mugs and pass cheese and croutons.
Mix all ingredients until smooth. Pour into greased baking dish in preheated oven at 350° for 35 minutes.
Cook zucchini and onion for 5 minutes. Drain well. Mix in sour cream and soup. Mix stuffing and butter. Put most of crumbs in bottom of a 9 x 13-inch pan. Save some for top.
In skillet, heat oil and 4 tablespoons butter. Add onion and parsley; mix well. Cover and cook over low heat for 20 minutes. Stir occasionally. Remove cover. Turn up heat to medium. Add livers, garlic and wine. Cook until livers are just done and wine has evaporated. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper (if desired). Set aside to cool. In food processor or blender, puree mixture to paste. As you process, add 6 tablespoons melted butter. Chill. Serve with crackers.
Mix first 3 ingredients. Add dry ingredients and mix. Add vanilla. Drop by teaspoon, shape into a ball and flatten with a glass dipped in sugar. Bake for 7 minutes at 350°.
Mix beans and ketchup together. Combine onion, sugar, mustard and A.1. together. Sprinkle over beans and top with bacon strips. Bake at 325° for 1 to 1 1/2 hours.
Bake at 350° for 40 to 45 minutes. Cream sugar and butter; mix in egg. Sift dry ingredients together and add to mixture. Stir in nuts, apples, water and vanilla. Put in greased 9-inch pie pan. Serve warm or cold with vanilla ice cream or whipped topping.
Preheat oven to 350°. Line 9 x 13-inch baking pan with foil. Mix graham cracker crumbs, butter and sugar together. Press into bottom of baking pan. Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour into crust. Bake at 350° for 30 minutes or until almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries, banana and pineapple. Sprinkle with nuts. Drizzle with semi-sweet baking chocolate. Cut into bars. Keep refrigerated.
Mix all ingredients with a large spoon. Bake at 350° until cake springs back. Makes 2 to 3 layer cakes.
Cut shortening into flour containing all dry ingredients. beat water, egg and vinegar together. Add to flour mixture and stir until moist. Chill 1/2 hour. Also, may be frozen for a later time.
In large bowl, combine sugar and flour. Blend well. Stir in buttermilk, add beaten eggs, margarine and vanilla. Beat until well blended. Pour into unbaked crust. Bake at 350° for 60 minutes or until firm when tested in the center.
Brown roast on all sides; add sauerkraut with juice, brown sugar and bay leaf. Cover tightly and simmer 4 to 6 hours.
Marinate 6 to 12 hours in tightly covered container in refrigerator. Stir occasionally. Dry in dehydrator or very low set oven (leave door open slightly).
In a bowl, combine the ginger ale, mustard, honey, oil, garlic and rosemary. Place the roast in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for least 2 hours.
Mix sugar, butter, milk and chocolate in saucepan. Cook on medium heat until comes to a vigorous boil. Let boil 1 minute. Remove from stove. Add peanut butter and oatmeal. Mix well. Drop on wax paper until cool.
Combine Eagle Brand and Cool Whip. Add pineapple and cut up peaches to milk-Cool Whip. Fold in. Add lemon juice (to gel) and fold in. Refrigerate until jelled. Serve cold. Just delicious.
Saute onion and garlic in oil of 1 jar artichokes. Cut up artichokes and saute with onion and garlic. Beat eggs; add cheese and all other ingredients. Mix. Bake in 7 x 11-inch pan at 325° for 30 minutes. Cool and cut. (Can freeze.)
Combine first 4 ingredients in a Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 5 to 7 minutes or until squash is tender; drain. Set aside. Combine ricotta cheese and next 4 ingredients. Set aside.
Cook onion in oil a few minutes, add garlic and cook slightly (do not brown). Add tomatoes, crushed to taste, and 2 cans water. Add seasonings, parsley, oregano and salt. Simmer 20 to 25 minutes, covered. Add frozen spinach; cook just until done.
Cook broccoli (add no water) until all juice is gone. Slightly saute onion in butter and add this mixture to broccoli. Add garlic cheese, cut into chunks. Add drained mushrooms and soup (undiluted). Mix all ingredients together. Simmer on low heat for 15 minutes.
In baking dish, melt oleo. Bring sugar and water to a boil in saucepan. Prepare dough from flour, shortening, baking powder, salt and milk. Roll thin and place peaches on dough. Roll it up. Slice and place in baking dish. Pour boiling mixture over roll dough and peaches. Bake for 1 hour at 350°.
Mix together cream cheese, sugar and eggs. Pour over cake mix. Bake at 350° for 30 to 40 minutes.
Mix ingredients together. Drop by spoonful on cookie sheet. Bake at 350°.
Saut onion and celery in margarine. Mix together olives, pimentos and cream. Cut chicken into bite size pieces and add other ingredients. May add some broth from chicken to add moisture. Place into baking dish and top with cheese. Bake at 350° for about 35 minutes or until cheese is melted and all ingredients are heated. This dish freezes well!
Boil your chicken. Take the chicken out and debone and cut up in little bits. Take the remaining juice and add 2 cups of water, onion, Veg-All, chicken and bouillon and bring to a boil. You may add more water if needed. When it comes to a boil, take the biscuits and pinch off little pieces. Add to the pot. Cover and turn down to simmer. Try not to stir too often because the dumplins won't rise if you open the lid a lot. Add salt and pepper to the recipe as you desire.
Mix together cream cheese, mayonnaise and onion until creamy. Fold in crabmeat. Put it on a dish covered with cocktail sauce. Surround with Wheat Thins and watch it disappear.
In a heavy saucepan, combine sugar and cocoa. Mix well. Add margarine and milk; mix well. Cook on high until candy thermometer reaches 230°. Turn off fire and add walnuts and vanilla. Beat for about 5 minutes or until mixture thickens! Pour into well-greased 12 x 7 1/2 x 2-inch glass dish! Pam works well! Let cool and cut into squares! Store in tightly closed container! Freezes well!
In a large saucepan, saute garlic, onion and mushrooms in butter over low heat, stirring occasionally, for 10 minutes or until onion is softened. Add flour and blend over low heat for 1 minute. Slowly stir in half and half and chicken broth. Cook, still stirring, until slightly thickened and smooth. Simmer 2 minutes. Gradually add grated Cheddar, blending until cheese is melted. Add ham, Worcestershire sauce, broccoli, carrots, corn and salt and pepper to taste. Heat chowder over moderately low heat until hot. Do not let boil. Serve immediately.
Preheat oven to 325°. Remove key from the canned ham. Punch holes around top edge of can with punch-type can opener, every inch or so all around the can. Place ham in oven and bake 1 hour. Remove from oven and pour juice out of can through holes in lid. Do not open can.
Drizzle okra with oleo. Place on plate and cover tightly with Saran Wrap. (Do not punch holes.) Microwave for 4 minutes.
Preheat oven to 425°. In a skillet, brown sausage; drain. Spray bottom of a casserole dish with nonstick spray.
Mix vegetables, soups, milk and poultry in a 9 x 13-inch baking dish, lightly greased or sprayed with Pam. Prepare stuffing mix according to directions and spread on top of your mixture. Bake at 350° until stuffing is done, about 45 minutes.
Mix together dry ingredients. Heat rest of ingredients in saucepan until oleo is melted. Pour over oatmeal mixture; stir well. Toast at 275° for 40 to 50 minutes, stirring every 10 minutes.
Combine flour and sugar. In a separate bowl combine eggs, vanilla, coconut and milk. Butter a large pie plate and add remaining ingredients. Bake at 325° for 25 to 30 minutes, until brown. This makes its own crust.
Wash, peel and dice potatoes (about 3 1/2 cups). Steam potatoes until tender, then pass through ricer onto a floured board. Sprinkle potatoes with salt, then work flour and potatoes until firm (about 5 minutes). Cut dough into several pieces and roll each piece into a long thin roll (about 1/2 inch in diameter). Cut each roll into tiny pillows. Dip fork into flour and roll each pillow on the tine of the fork, pressing down with the thumb to make an indentation. Other side of pillow will have ridges from the fork. Roll Gnocchi on a floured board. In large kettle, bring salted water to a rolling boil. Drop the Gnocchi into the water. When they surface, after a few minutes of boiling, drain and serve with spaghetti sauce, (we call spaghetti sauce sugo) and the Italian grated cheese. Either Romano or Parmesan will do the trick.
Mash bananas; add sugar, nuts and pineapple (drained). Fold in cranberry sauce and whipped cream. Pour in mold or use cup cake papers in muffin pans for showers. Also can be placed in pan to cut in squares and served on lettuce. Freeze.
Put all ingredients in bowl. Beat well with electric mixer. Makes enough frosting for 9 x 13-inch cake.
Cream oleo and sugar. Add eggs and vanilla. Mix flour and baking powder together; add alternately with milk. Put 1/2 cup flour on berries; toss gently. Fold into batter. Put into a greased tube pan. Bake in a 375° oven for 45 minutes. Cool. Frost, glaze or sprinkle with confectioners sugar.
Mix all ingredients and place in a 13 x 9-inch pan. Bake at 350° for 45 minutes.
Mix together shortening and sugar. Beat in eggs and sorghum. Add flour, soda and spices; mix thoroughly. Chill dough for a few hours or overnight in the refrigerator. Roll into balls the size of walnuts and dip top in sugar. Place on an ungreased cookie sheet (flatten balls somewhat if you prefer a flatter cookie) and bake at 350° for 10 minutes.
Wrap strips of bacon around each whole water chestnut and secure the bacon in place with a toothpick. Bake at 350° for 20 minutes.
Clean cabbage, remove core and separate leaves. In a large bowl, mix together ground meat, chopped onions, salt, pepper and uncooked rice. Make into 8 to 10 meatballs.
Brown ground beef. Mix in beans, taco seasoning and taco sauce. Cook until all mixed in. Then pour cheese on top. Turn stove on low and let cheese heat on top.
Beat eggs; stir in remaining ingredients. Pour into greased muffin cups about 3/4 full. Bake at 400° for 15 to 20 minutes.
Cook pasta according to directions. Lay flat on foil to cool. Cook onion in oil; don't burn. Add tomatoes, tomato paste and water. Simmer 5 minutes. In bowl, stir together Ricotta, spinach, egg, 1/2 cup Mozzarella cheese, Parmesan, salt and pepper. In bottom of baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1-inch of ends. Roll up. Place roll-ups seams down in baking dish. Top with remaining tomatoes. Cover and bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese and bake until cheese melts.
Blend together water and tomato soup. Stir in a large pan 2 tablespoons soy sauce. Mix beef, onion, rice and egg. Make meatballs. Place uncooked meatballs in pan; cover with a lid and cook for one hour.
Mix cake mix and bake according to directions. While cake is warm, punch holes in cake. Pour Eagle Brand milk over cake. Shake cream of coconut well and pour over cake. Refrigerate cake. Put Cool Whip on top of cake when ready to serve.
Cook chicken breast. Drain. Pull chicken apart. Prepare Stove Top stuffing as directed. In large casserole dish, put Stove Top dressing, soup, Miracle Whip and chicken. Stir well. Bake at 350° for 35 to 45 minutes.
Cook onion and spaghetti in chicken broth. Add browned pepper, then remainder of ingredients. Mix well. Bake at 250° for 40 minutes.
Break mincemeat into pieces. Add water and cook slowly, stirring constantly, until all lumps are broken up. Boil 3 minutes or until liquid is evaporated. Add coffee and cook mixture.
Melt marshmallows in milk. Pour over fruit and mix. Put in pan. Refrigerate.
Bake cake according to mix in a large rectangular pan. Let cool about 10 minutes, then poke holes all over it. Pour condensed milk, then cream of coconut. Let cool. Top with Cool Whip and coconut.
Mix together flour, margarine, and nuts and put into a 9 x 13 dish. Bake and let cool. Next mix cool whip, cream cheese and confectionary sugar and spread on cool crust.
Sift together flour, baking powder,	salt and cocoa. Mix together eggs, sugar and vanilla. Melt shortening. Add flour and shortening alternately to sugar mixture, until well blended. Pour into greased	pan. Bake at 350° for 30 to 35 minutes.
Prepare cake mix as directed combining all ingredients. Fill muffin tins and bake at 350 degrees for 20-25 minutes. Makes about 28 muffins.
Drain Veg-All. Mix cream of chicken soup with 1 can of water. Crumble Ritz crackers. Add cheese, onion and salt and pepper to taste. Bake at 350° for 20 to 30 minutes, until onion is cooked.
Cook and drain rotini. Slice pepperoni, salami and Provolone into bite-size pieces. Dice green pepper, onion and tomatoes. Put all ingredients into a bowl and mix. Refrigerate 2 hours.
Preheat oven to 400°. Melt butter in 9-inch square pan. In large bowl, beat eggs. Stir in flour, salt and baking powder. Add melted butter. Stir in chilies, cottage cheese and Jack cheese. Mix until blended. Turn into buttered pan. Bake 15 minutes. Reduce heat to 350°. Bake 30 to 35 minutes longer or until lightly browned. Cool slightly and cut in squares.
Mix together the first 5 ingredients. Add the vinegar, oil and sugar. Mix and serve.
Mix coconut, sugar, butter, vanilla and milk together. Press into a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Refrigerate overnight. Melt chocolate chips in double boiler and spread over candy. Cool and cut into squares. Keep candy refrigerated.
Blend all ingredients and place into a greased casserole dish. Bake 30 minutes at 350 degrees.
Make a batter with the first four ingredients. Then cut the pork into 1 inch cubes and dip into the batter. Brown in the fat. Cover and cook on low heat for 30 minutes or until tender. Boil green peppers and then drain. Add to meat with 1/2 cup pineapple chunks. Combine and cook 2 minutes. Stir constantly. Then make sauce as follows:
Combine cottage cheese, sour cream, Blue cheese, lemon juice, sugar, onion and garlic powder in blender container. Cover and blend until smooth. Cover and chill 1 hour before serving. Core, rinse and drain head lettuce. Cut into 6 wedges. Arrange on salad plates with tomatoes and cucumber. Top with dressing and garnish with parsley. Makes 6 servings.
In a large bowl, mix spinach, sour cream, onion soup and Cheddar cheese. Hollow out bread to make a bowl for dip. Break bread from center into pieces and place around loaf for dipping. Fill hollowed out loaf with dip.
Use blender to mix peanut butter and orange juice. Mix other ingredients well. Stir in peanut butter mixture; mix well. Spread evenly on cookie sheet. Bake 15 minutes at 300°. Stir every 5 minutes for even browning.
In a large bowl, blend the first 10 ingredients. Add the zucchini. Pour into a round cake pan. Do not grease pan. Bake at 350° for 25 to 30 minutes.
Mix cake mix, eggs, pie filling and water. Place in a 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes.
Brown hamburger and saute onion with meat. Drain off fat. Add taco seasoning and remaining ingredients. Mix well. Simmer 30 minutes.
Preheat oven to 425°. Cut each potato into quarters. Place in a 9-inch square microwave-safe baking dish. Combine butter, garlic, parsley, seasoned salt and paprika in a small bowl and mix well. Pour evenly over potatoes. Microwave on High, stirring once, about 10 minutes, until potatoes are tender. Put in the hot oven 6 to 7 minutes, baking until golden brown. Serve with your chicken tenders or grilled steak.
Mix cake mix, egg and oleo and press into greased 9 x 13-inch pan. Thoroughly combine pumpkin, sugar, salt and spices. Blend in eggs and evaporated milk. Pour in pan and bake at 425° for 15 minutes; reduce heat to 350° and continue baking 35 to 45 minutes or until knife inserted comes out clean. Serve with whipped cream and refrigerate leftovers.
Mix sugars, shortening and eggs. Add remaining ingredients. Bake at 350° for 10 to 15 minutes.
In saucepan stir together all ingredients. Bring to boil, stirring frequently. Reduce heat; simmer 15 minutes to thicken. Makes 2 cups.
Mix cucumber chunks, red peppers, green pepper, onions, salt and drop of alum. Add water to cover and soak overnight; drain.
Cut sausage into bite size pieces and brown in Dutch oven. Saute onion and bell pepper with sausage. Add tomatoes, soup and okra. Salt and pepper to taste. Cook for 30 to 40 minutes over low heat. Serve with cornbread and salad.
Mix corn meal and boiling water. Add shortening, molasses and salt. Then add flour, milk and baking powder. Bake on hot griddle until firm and serve.
Let your sausage be at room temperature when you get ready to mix. Mix all ingredients and roll into small balls. This should make 60 sausage balls. Bake at 350° for 10 to 15 minutes.
Combine all ingredients in large casserole dish and refrigerate overnight. Bring to room temperature and bake at 350° for 1 hour.
Put all ingredients into food processor. Process until it forms ball. Chill in refrigerator. Put between 2 pieces of wax paper and roll out. Cut into strips. Place on greased cookie sheet and bake at 425° for 5 to 8 minutes. Freezes well.
Saute chicken livers in about 2 tablespoons of margarine until tender (don't overcook). Season with enough garlic powder, salt and pepper to taste while cooking. Mash while still quite warm. Mash hard-boiled egg and add to mashed chicken livers. Moisten with juice from sauteed livers and add dash of Worcestershire sauce, minced onion and about 1 tablespoon of salad dressing for moistness. Refrigerate about 1/2 hour until ready to serve. Can also be frozen and kept for 2 days.
Mix sugar, milk, salt and corn oil and boil until soft ball stage. Let stand until lukewarm. Add peanut butter and vanilla. Pour into 8-inch square pan. When set, cut into squares. Makes 64 (1-inch) squares.
Mix all ingredients together. Bake in two layers at 350° for 30 minutes or until done.
Cream the powdered sugar and cream cheese. Add peanut butter, then 1 cup Cool Whip. Put mixture into crust. Top with more Cool Whip.
Let pineapple boil for 3 minutes. Add jello and boil 2 more minutes. Cool. Add cottage cheese, nuts and whipped cream. Fold all together and pour into mold. Chill and serve. This was always a must for any special occasion.
Cook fresh peas in small amount of water 10 to 12 minutes (or place frozen peas in colander and run cold water to thaw). Combine watercress, mayonnaise, sour cream, lemon peel, mustard and pepper. Stir into chicken mixture and chill. Arrange plates with lettuce and arrange cantaloupe slices atop. Add chicken mixture.
Drain peach halves; combine the syrup, sugar, butter and curry powder. Heat until butter melts, then add peaches. Cover; simmer 10 minutes. Serve warm, topping peaches with sour cream. Serves 4 to 6.
Put catsup in large, heavy cooking pot. Add chopped onion, then add remaining ingredients. Cook over low heat for approximately 2 hours or until thickens down, stirring often. Then pack in hot jars and hot lids. Makes about 7 or 8 pints.
Make crust of first 3 items. Press in bottom of 13 x 9-inch pan. Combine next three items. Beat at least 15 minutes. Spread over crust. Then layer sliced bananas and cover with the crushed pineapple. Spread Cool Whip over the pineapple.
Soften cream cheese and mix well with all ingredients except pecans. (Use hands to mix.) Shape into 2 balls and roll in chopped pecans. Check date on cream cheese and ball will keep until that date or it can be frozen. Serve with Wheatsworth crackers.
Combine first three ingredients. Put chicken in pan and brush both sides of meat with first 3 ingredients. Sprinkle with oregano leaves. Bake at 350° until done, 50 to 55 minutes.
Saute ground chuck, onion and garlic in skillet until beef is browned and onion is tender. Drain pan drippings, then pour mixture into a Dutch oven or large pot. Stir in soup, beans, celery, Worcestershire sauce and oregano. Simmer, covered, for 15 to 20 minutes.
Heat oleo in milk until hot and melted. Beat eggs and add sugar. Beat until thick and creamy. Turn on low speed and add vanilla and flour. Add heated milk and oleo. Add baking powder and salt. Bake at 375° for 20 to 25 minutes in greased and floured pan. (Makes a good cake for strawberry short cake.)
Butter bread and cut into quarters. Alternate layers of bread and cheese in a greased 1 1/2-quart baking dish. With cheese as top layer, combine eggs, milk and seasonings. Pour over layers. Cover and bake in 325° oven for 30 to 45 minutes or until knife comes clean. Serves 6 people.
Bring cranberries and water to a boil in a covered heavy pot. Boil 5 minutes. Run through a blender and strain into a small heavy pot. Add juice, rind and sugar and boil for 25 minutes. Strain into a jar and refrigerate. Delicious on ice cream, yogurt or waffles.
Combine chips, margarine and corn syrup in saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch greased pan. Chill until firm. Store in refrigerator. Makes 48 squares.
Mix confectioners sugar and cocoa in 8 x 8-inch glass baking dish. Pour in milk. Dot with margarine. Microwave, covered, on High for 2 minutes. Stir in vanilla and pecans. Freeze until firm. Cut into squares. Makes 16 servings.
Mix first 3 ingredients and press in baking pan. Bake 15 to 20 minutes at 350°. Let cool.