HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add vanilla and eggs. Add flour, salt and baking powder. Then mix in the buttermilk to which the soda has been added. Mix well. Chill dough thoroughly. Roll out onto a floured pastry cloth or table until dough is about 1/4-inch thick. Cut out desired shapes with cookie cutters. Bake at 400° for 8 to 10 minutes or until slightly browned. Overbaking makes them crisp.
Brown ground beef, onions and green chilies; season with garlic and onion powder and pepper. Drain well. Add 1 can cream of chicken and 1/4 can of water. In deep casserole dish, layer as follows: tortilla chips, meat mixture, grated cheese. Repeat layers until all ingredients are used. Add a little milk to last layer and bake in oven at 350° for 45 minutes. Enjoy.
Day before: In large kettle, place shin beef with bone, water, salt and beans. Bring to boil, skim, cover and simmer 3 hours. In oil, saute garlic, onion, parsley, ground beef and pepper until onion is tender, discard garlic. Remove bone from soup, cut off meat. Add meat to soup along with onion mixture, celery, cabbage, carrots and tomatoes. Simmer, covered, 20 minutes or until vegetables are tender. Refrigerate. About 30 minutes before serving, skim fat from soup. Bring soup slowly to a boil. Add spaghetti, zucchini and peas. Cook, covered, about 10 minutes. Add salt and pepper to taste. Top with grated Parmesan or Romano cheese.
Mix oil and sugar. Add eggs. Sift dry ingredients together and mix with buttermilk. Add to first mixture. Fold in nuts, prunes and vanilla. Bake in greased and floured angel food or Bundt pan at 325° for 1 hour.
Mix first 5 ingredients well; chill. Shape into ball. Cream cream cheese and milk; blend well. Frost ball.
In large saucepan, cook onion in margarine until tender. Add chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper. Bring to boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Serve with 5 crackers.
Mix the cream cheese, mayonnaise and dry dressing; spread on bread. Slice cucumber; place on top. Sprinkle on dill weed.
Place potatoes in a saucepan. Add milk and salt. Cover and cook until slightly tender, about 10 minutes. Arrange layers of potatoes and the leeks in a 5-cup casserole or baking dish. Combine crumbs, butter and white pepper and sprinkle over the top. Bake, uncovered, in a 350° oven for 30 minutes. Serves 4.
Combine corn meal, milk and chicken broth. Cook and stir over low heat until thickened. Add beaten egg yolks, salt, baking powder, shortening and chicken. Mix well. Beat egg whites until stiff and fold into cornmeal mixture. Turn into greased baking dish and bake at 325° for 1 hour. Serve at once with chicken gravy. Yields 6 to 8 servings.
Brown hamburg and onion together; spread in bottom of greased casserole. Sprinkle Cheddar cheese over top. In blender, mix milk, Bisquick and eggs for 1 minute. Pour over mixture in casserole. Bake at 400° for 1/2 hour or until a knife comes out clean.
Cut squash in half lengthwise; scoop out the center and chop. Cook squash halves in lightly salted water in covered large pot about 15 minutes or until almost tender; drain. In a skillet melt butter or margarine; add onion and ham and saute until onion is golden. Stir in chopped squash and cook until tender. Stir in next 3 ingredients and 2 tablespoons parsley. Spoon into squash halves. Place in a large shallow pan. Pour water over bottom of pan. Bake uncovered in a preheated 400° oven for 10 to 15 minutes or until heated through. Sprinkle remaining parsley.
Add milk, margarine and sugar into a pan and boil for 10 to 14 minutes (12 minutes seems good). When boiling is done set onto a cold burner for a couple of minutes. Then add Marshmallow Fluff, peanut butter, vanilla and flour. Beat for a few minutes until smooth. Pour into buttered pan and cool. Use 9 x 13-inch pan. Does not need to be refrigerated.
Layer one layer of crackers in an 11 x 13-inch casserole dish. Mix pudding with milk; let stand until set. Add jello; mix well. Fold in Cool Whip. Cover first layer of crackers with 1/2 of filling. Add another layer of crackers. Top with last of filling; end with last layer of crackers. Spread lemon icing over crackers. Refrigerate for 24 hours.
Crumble hamburger meat in skillet and cook before adding it to simmering spaghetti sauce. Start out with a layer of meat, then noodles, then cheeses (use generous amounts of cheeses, to your liking). Bake in 325° oven until hot and bubbly, approximately 30 to 45 minutes.
Wash rich thoroughly	in a strainer with cold water. Place rice in a saucepan with 2 cups water. Bring to a boil and reduce heat to simmer. Cook, covered, for 35 minutes or until kernels are tender. Uncover and fluff with a fork. Drain any	excess liquid. Toss cooked rice with	apples, celery, brown sugar and lemon juice. Combine dressing ingredients and mix with salad ingredients. Refrigerate at least 2 hours before serving.
Wrap bacon around chicken breasts. Line casserole pan with dried chipped beef. Lay chicken breasts on dried chipped beef. Mix mushroom soup and sour cream together. Pour mixture over chicken breasts. Bake at 300° for 1 1/2 to 2 hours. Cover casserole with foil. Good served over rice.
Heat eggs, sugar, milk and vanilla until warm. Crumble biscuits in dish. Sprinkle flour over biscuits. Pour liquid over biscuits. Let set, covered, 30 minutes before baking. Bake at 350°, uncovered, for 35 minutes.
Preheat oven to 350°. Microwave sugar, corn syrup and margarine in bowl on High for 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended.
Cook on medium heat until tortellini is tender. Amounts of broth and tortellini may vary for your preference.
Cut each wing in half and discard wing tips. In shallow pan, combine eggs and undiluted juice concentrate. In another pan, combine crumbs, pecans, salt and pepper. Melt butter in a shallow roasting pan. Dip each chicken piece in egg mixture, then roll in crumbs. Put in pan. Bake, uncovered, at 350° for 45 minutes. Turn once during baking.
Rinse and drain sauerkraut; sift together flour, baking powder, salt, soda and cocoa. Snip sauerkraut into small pieces. Cream butter until fluffy; add eggs one at a time and add sugar. Cream until light and add vanilla. Stir in flour mixture alternately with water. (Begin with flour and end with flour). Fold in sauerkraut. Turn batter into 2 (8-inch) round layer pans. Bake in 350° oven 30 to 35 minutes.
Heat tomato soup just to boiling while you are dissolving gelatin in 1/4 cup water. Pour soup and gelatin, mixed, over softened cream cheese and mix well. Add all remaining ingredients. Use wire whisk; do not use mixer. Pour into mold that has been well rubbed with mayonnaise and refrigerate until jelled. Serve with crackers.
Mash bananas. Add cake mix, pudding, eggs, water and oil. Mix, then add the nuts. Bake at 350° for 60 to 70 minutes. Sprinkle with 10x sugar.
Cover raisins with water and cook until tender. Cream sugar and butter. Add flour, raisin water and beaten eggs. Add spices. Add the raisins, well dredged in extra flour (not seeded raisins). Bake in stem pan about 1 hour.
Cream butter. Add sugar until fluffy. Gradually add flour. Roll dough on floured surface 1/2-inch thick. Cut into squares or diamonds. Prick cookies with fork. Bake 25 to 30 minutes or until lightly brown. Remove immediately to cool.
Combine 1 beaten egg, pumpkin, 1/3 cup sugar and pumpkin pie spice. Spread on unbaked 9-inch pie shell. Combine the corn syrup, 2 beaten eggs, 1/2 cup sugar, margarine and vanilla; stir in pecans. Spoon over pumpkin mix. Bake in a 350°oven for 50 minutes, or until filling is set. Cool on rack.
Combine first 6 ingredients, mixing well. Spoon into a lightly greased 8-inch square baking dish.
Combine all ingredients, except egg whites. Fold in stiffly beaten egg whites. Put into buttered pan. Set in pan of lukewarm water. Bake 45 minutes at 350°. Serve with whipped cream.
Cream together potatoes, 1/2 of sharp cheese, sour cream, cream cheese and margarine. Add salt and pepper. Put in remaining cheese on top. Cover. Bake uncovered in 350° oven for 1 hour.
Brown hamburger and onion together and drain. Add remaining ingredients. Mix together and simmer until all is cooked, stirring occasionally.
Brown ground beef, onion and garlic. Drain. Mix all ingredients. Cover and simmer 20 to 30 minutes. Also good using cooked, diced chicken.
Dissolve Jello in 1 cup boiling water, set aside to cool. In another bowl cream, the cream cheese with sugar and vanilla until smooth. In large bowl whip Pet milk; add the cream cheese mixture mix, then add the Jello mixture. Pour into graham cracker crust and keep in refrigerator 24 hours for best flavor. Makes enough mixture to fill 9x13x2-inch dish.
Drain spinach thoroughly, reserving 1/2 cup of the juice. Make thickening of butter, flour and juice by putting in small saucepan and bringing it to a slow boil. Remove thickening from heat and let it cool and mix with all the remaining ingredients. Bake at 450° for 45 minutes, uncovered, in a 13 x 9 pan. Serves 6 to 8.
Heat oven to 375°. Beat butter, 1/2 cup powdered sugar and vanilla at medium speed until light and fluffy. Add flour and 1 cup crushed Whoppers at low speed. Shape dough around individual whole malted milk balls (cover candy completely). Place on ungreased cookie sheet. Bake 12 minutes or until cookies are set but not brown. Let stand 1 to 2 minutes. Remove to wire cooling rack; cool slightly, then roll in powdered sugar.
Mix cookie mix according to directions. Spread cookie mix in 12-inch pizza pan and bake at 350° for 12 to 20 minutes, until golden brown. Cool.
Beat egg yolks; add buttermilk and mix. Add flour, sugar and salt. Beat until smooth. Place soda on top of mixture and pour hot water over it. Mix thoroughly. Add stiffly beaten egg whites, leaving a lumpy appearance to batter. Bake on hot griddle.
Combine oats, vanilla and nuts in large bowl. Combine sugar, cocoa, milk and margarine in saucepan. Bring to a rolling boil. Pour chocolate mixture into oats mixture and drop by teaspoonfuls onto waxed paper. Yields about 5 1/2 dozen.
Peel zucchini; cut and put into pot with grease and other ingredients. Cook 30 minutes. Serve over rice.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking pan. Cut out core and cook cabbage in water to cover for 15 minutes to loosen outer leaves. Cool in cold water. Simmer rice in milk 30 minutes to form a creamy mixture. Cool. Mix meats, salt and rice mixture. Add egg whites, one at a time, then pepper and onion. Filling is soft. Carefully peel off 12 cabbage leaves; place on board. Cut ribs to make leaves lie flat. Place a heaping teaspoon of filling in center of each. Roll up, folding in ends. Place seam side down in pan. Pour broth around rolls. Drop 1 teaspoon molasses on each. Bake, uncovered, for 30 minutes; turn rolls and baste. Bake 30 minutes longer. Transfer rolls to a platter. Ladle pan juices into skillet. Bring to a boil. Combine cornstarch and cold water to make a paste. Stir in cornstarch paste. Cook and stir until thickened. Serve sauce over rolls.
Spray casserole dish with Pam or grease with shortening or margarine. Mix up all of the ingredients in another bowl. Pour into casserole dish. Put lid on or cover with foil. Bake at 375° for 45 minutes. If you have any extra cheese, sprinkle it on top.
In a bowl, mix the egg yolks, sugar, maple syrup, milk and the butter. In another bowl, mix the egg whites until they make firm peaks and incorporate into first mixture with a spatula. You have to gently fold the egg whites to incorporate air in the mixture. Put the preparation in pie crust and cook at 350° for 30 minutes.
Beat egg yolks. Add 2 tablespoons milk and mix well. Add other ingredients. Cook over medium heat, stirring constantly, until thick. Pour into baked deep-dish pie crust.
Cook cabbage 8 minutes; set aside. Brown hamburger with onion; set aside. Cook the rice and set aside. Grease large casserole dish. Layer the rice, cabbage and hamburger. Pour spaghetti sauce over all. Cover with Mozzarella cheese and cook 20 minutes at 350°.
Soft bread crumbs in milk. Add ground beef, onions, eggs and seasonings. Mix thoroughly and shape into 1-inch meat balls. Melt butter in pan. Add meat balls and brown on all sides. Remove meat balls from pan. Stir flour into drippings and blend well. Dissolve bouillon cubes in hot water and gradually add to flour mixture, stirring constantly until smooth. (Add Kitchen Bouquet for color.) Cook over low heat for 3 minutes. Add meatballs to sauce and simmer for 10 to 15 minutes. Serve warm.
Cream the first 4 ingredients. Add eggs, alternating with flour. Add vanilla flavoring. Bake at 300° for 1 1/2 hours.
Heat oil and saut onion slowly. Add the garlic. Add the remaining ingredients. Bring to boiling. Lower heat and simmer, uncovered, for 30 minutes.
Brown meat and onion. Drain well. Place meat back in pan and add soup, water and rice. Cook for 10 minutes. Cut cabbage in bottom of casserole and place meat mixture over. Do not stir. Bake, covered, at 350° for 2 hours. Uncover last half hour. Let stand 10 minutes before serving.
Add all ingredients except peas in a covered pot and bring to boil. Reduce heat; add peas. Cover and cook until the cabbage is done, stirring occasionally. Add more water if necessary.
Spread the chicken breast pieces on bottom of a casserole dish. Pour some dabs of margarine over it. Sprinkle the onion soup mix over it. Pour the cream mixture over it. Bake it on 350° for about 45 minutes (it should be bubbling). Sprinkle shoestring potatoes over it. Serve over rice.
Crumble cornbread and layer in pan with kidney beans and any raw vegetables that you like, onions, green peppers, cucumbers, cauliflower, peas, corn, etc. Top with cheese. Mix pickle juice and mayonnaise until thin. Pour over top of layers. Cover and refrigerate overnight.
Drain vegetables. Bring sugar and vinegar to a boil. Add salt and pepper. Pour over vegetables and refrigerate.
Add salt, sugar, pepper and spices to each jar of cucumbers that is being processed. Pour vinegar to 2 inches from top of jar and remainder with water. Install jar lids and boil in hot water bath for 10 minutes.
Combine chili sauce and jelly in saucepan or chafing dish; heat on medium, stirring constantly until blended. Add franks and heat through. Serve warm. Yields 60 franks.
Spray large cookie sheet with nonstick coating. Melt chocolate and peanut butter together. Meanwhile in a very large bowl, combine popcorn, cereal and peanuts. Pour warm melted chocolate mixture over popcorn mixture, tossing to coat well. Spread on cookie sheet. Cool. Break into pieces. Store up to 5 days. Makes 22 cups.
Mix curry powder, 1/4 teaspoon salt and pepper. Pat chicken breasts dry. Sprinkle with and rub in spice mix. Combine 1/4 teaspoon salt with next 5 ingredients is large skillet. Arrange chicken over mix. Bring to boil, cover, reduce heat and simmer 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Remove to serving plate; sprinkle with parsley.
Cream Crisco and sugar. Add eggs, vanilla and food coloring. Sift together flour, coconut and salt. Alternate flour mixture with buttermilk into Crisco mixture. Mix soda and vinegar and fold into batter. Do not beat in. Bake at 350° for 25 to 30 minutes.
Combine oil, eggs and milk. Add sifted dry ingredients and beat until smooth. Pour by tablespoon and bake on hot griddle. Makes 12 to 14.
Put sugar, margarine, milk, cocoa and peanut butter in large boiler. Bring to a boil and let boil for 1 1/2 minutes. Add oats and vanilla. Mix well. Drop onto wax paper. Allow to cool completely before storing.
Cream the cream cheese with mayonnaise; add all remaining ingredients. Serve with chips or crackers. Yield: 12 servings.
Cream sugar and eggs. Add remaining ingredients. Batter will be very stiff. Drop 1/2 teaspoon on cookie sheet for each cookie on slightly greased pan. Bake at 375° for 12 to 15 minutes.
Mix chuck, onion, bread crumbs, egg, sour cream, ketchup, mustard, parsley, salt and pepper in a large bowl; mix well. Spoon mixture into a lightly greased 9 x 5 x 3-inch loaf pan. Spread evenly and press down. Bake at 350° for 1 hour.
Melt margarine, then add sugar and other ingredients. Bake 25 to 30 minutes at 350° in spoonfuls or in a 9 x 12-inch pan.
Clean fat and gristle off chicken. Roll chicken in Ragu sauce, then roll in italian bread crumbs. Spray baking pan or cookie sheet with baking spray. Bake in oven on at least 400 degrees until done. Spray chicken from time to time with butter spray so it will be crispy. It's that easy!
Bake cake; cut into bite-size pieces. Place in bottom of large punch bowl. Make puddings and pour over cake. Crush candy bars in blender. Pour 3/4 over pudding. Pour Cool Whip over candy bars. Sprinkle with remaining candy bars.
Combine sugar and margarine; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition, beginning and ending with flour. Fold in flavorings. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done. Yields one 10-inch cake.
Mix pumpkin, eggs, oil and water. Add flour, sugar, cinnamon, nutmeg, salt and soda; mix well. Add nuts. Bake in 2 greased and floured loaf pans (or in large Bundt pan or may use 3 or 4 one pound coffee cans.) Bake at 350° for 1 hour or until toothpick inserted in middle comes out clean. If using coffee cans, they will bake faster.
Dissolve yeast in water; add sugar. Melt butter in glass measuring cup. Add enough milk to make 1 cup. Add butter and milk to yeast mixture. Slowly add flour until dough is ready to knead. Knead until smooth. Roll out and cut biscuits. Place on greased baking sheet. Bake at 425° until lightly brown, approximately 12 minutes.
*This can be shredded apples, shredded sweet potato or 2 medium zucchini (shredded), to make 2 cups.
In a large pot brown the beef and onion. Drain off fat. Add potatoes, peas and carrots, soup base, water, salt and pepper to meat mixture. Cover and simmer 15 to 20 minutes or until vegetables are tender. Blend 1 cup of the milk with the flour. Add to soup, along with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir just until cheese melts.
Heat oven to 350°. In medium bowl, stir together 1 cup flour and 1/4 cup granulated sugar; with pastry blender, cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan. Bake 15 minutes or until slightly browned. Remove from oven; sprinkle vanilla chips over crust. In medium bowl, stir together egg substitute, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar; carefully pour over chips and crust. Bake 15 minutes or until set. Cool slightly in pan on wire rack; sprinkle with powdered sugar. Cool completely. Cut into bars. Yield: About 3 dozen bars.
Prepare in blender until consistency of thick milkshake. Serve in iced glasses immediately. Makes 3 cups.
Beat eggs; add sugar, oil and vinegar. Sift dry ingredients together; add to mixture. Add milk slowly. Add vanilla and food coloring. Bake 25 minutes at 350°. Makes 3 layers.
Cream margarine and sugars. Add egg, beating well. Add oil and beat until light and fluffy. Sift together flour, soda and cream of tartar. Add to first mixture and beat well. Stir in vanilla. Roll into long rolls. Wrap in waxed paper; put in refrigerator or freeze to chill. Slice in thin slices. Bake on greased cookie sheet at 375° for 10 to 12 minutes.
Cook pineapple and sugar together for 20 minutes. Add Karo and syrup; heat to boiling point. Pour into jars and seal.
Saute onion in margarine. Salt chopped onion. Place colander inside mixing bowl. Chop tomatoes with pastry cutter or knife, letting juice fall into bowl. Add chilies to tomatoes and stir. Place chilies and tomatoes in 1 1/2-quart baking dish. Add onion and cheese. Bake until cheese melts (about 1 hour). Baking can be sped up by preheating in microwave. Dip or spoon mixture onto tortilla chips or pita bread and top with sour cream.
Put apples and sugar in bowl; let stand for 10 minutes or longer. Add oil, egg (lightly beaten) and vanilla. Mix well. Combine dry ingredients and add to apple mixture, mixing well. Add raisins and nuts. Grease well the bottom of an 8 x 8-inch pan. Pour mixture into prepared pan and bake at 350° for 40 to 45 minutes. Serve warm with Butter Sauce.
Cut kielbasa into bite size pieces and put in crock-pot. Heat the pineapple juice and melt in the brown sugar. Remove from heat. Blend in the chili sauce. Cook on high for 1 1/2 hours. Add pineapple chunks.
This is an on-the-top-of-the-stove or potpourri pot simmering fragrance (not edible).
Preheat oven to 375°. Cream butter. Combine flour, baking soda, salt and sugar. Add all dry ingredients plus vanilla. Roll out cookies on floured surface. Bake on ungreased cookie sheets for 9 to 11 minutes.
Heat milk and melt marshmallows in milk on low heat; add cream cheese and stir well until cheese is melted. Add cottage cheese and drained pineapple. Whip Dream Whip according to directions and add to mixture; add chopped nuts and diced cherries. Reserve cherries to garnish on top. Refrigerate overnight.
In a 9 x 13-inch pan, spread nuts on bottom of pan that has been sprayed with Pam. Spread coconut over nuts. Mix cake mix as directed and pour over coconut. Melt margarine and cream cheese together; add confectioners sugar. Pour over cake mix. Bake at 350° for 45 minutes.
Wet all ingredients with 1/2 cup milk. Stir 1/2 stick margarine into mixture. Beat 3 egg yolks and stir into mixture. Then add 1 teaspoon vanilla. Use egg whites for meringue with 1 tablespoon sugar for each white.
Cream butter and sugars. Add eggs and flavoring. Sift flour, salt and soda. Blend with first mixture. Stir in remaining ingredients. Drop by teaspoons on greased cookie sheet. Bake 10 to 12 minutes at 350°.
In food processor or blender, combine walnuts and garlic; process until finely chopped. Add spinach, cheese, corn oil, salt and basil; process until well blended. (For thinner sauce, gradually add a few tablespoons water.) Spoon over linguine; toss to coat. Serve hot or at room temperature. Makes 8 servings.
Cook hamburger and chopped onion until well done. Let cool. Mix together the hamburger, both cheeses and sour cream. Cook jumbo shells on medium heat just until shells are workable (able to stuff without breaking). Do not cook until they are completely done. Remove from heat. Run under cold water so they stop cooking and do not stick together. Stuff mixture into shells and put into a 13 x 9-inch pan. Cover with spaghetti sauce. Put into oven at 350°. Cook until sauce begins to boil. Remove and eat.
Combine corn syrup, brown sugar and butter in pan over low heat. Boil, remove and add Rice Krispies until coated. Press into 13 x 9-inch pan. Mix peanut butter, fudge and syrup, spread over bottom mixture. Then spread on ice cream, then fudge, then freeze.
1. Place flour in zip lock bag. Add breasts. Shake until breasts are covered with flour. Dip in bowl filled with soy sauce until completely soaked. 2. Place one side of grill on low heat. Leave other side off. Breasts should be placed on the side that is off. 3. Baby the breasts every 5 minutes. Close lid, come back in 5 minutes and turn again. Continue this until done.
Layer chicken in 9 x 13-inch greased dish. Spread soup over top of chicken. Cube cheese and place on top of soup. Sprinkle Doritos on top. Bake at 375° until cheese and soup are hot and bubbly.
Clean potatoes. Cut up or peel around the center of the potatoes. Steam until done. Add margarine or butter. Add parsley flakes and salt and pepper, if desired.
Melt butter in a 9 x 13-inch pan. Mix all dry ingredients together. Add milk. Pour over butter. Drop in peaches. Don't stir. Bake at 350° for 35 to 40 minutes.
Combine sugar and flour. Then beat in eggs. Add other ingredients; mix well. Pour into 9-inch unbaked pie shell. Bake at 325° for 45 minutes to 1 hour.