HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugars. Blend in egg, peanut butter, salt and vanilla. Stir in flour and oats. Spread into greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate chips. Return to oven and let chips melt, then spread as a frosting. Cool and cut into 1 1/2 x 2-inch fingers.
Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into pan and bake at 350° for 50 to 55 minutes or until lightly brown around edge. Cool, then chill. Top with cherry filling and refrigerate.
Whip ingredients to a fluffy texture. Add any flavored Kool-Aid to frosting and whip more. Frosting will have the Kool-Aid flavor.
Cream sugar and margarine, then add egg. Mix, then add all other ingredients. Form into small balls and flatten with a flat bottom glass that has been dipped in melted margarine, then sugar, then press the cookie dough. Bake at 350° until golden.
Mix wafer crumbs with 1 stick melted butter; spread on bottom of long Pyrex dish. Mix powdered sugar, eggs and 2 sticks butter in mixer for 15 minutes. Then spread onto wafer crumbs; then chill. After it has been chilled, slice bananas on this. Then pour drained pineapple over this and spread Cool Whip. Sprinkle with nuts and cherries.
In blender container, puree raspberries. In punch bowl, combine pureed raspberries, lemon juice, sugar and wine. Stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl. Add champagne slowly. Stir gently. Yield: 3 quarts.
Brown hamburger in skillet; drain grease. Add chili with beans; heat and mix well. Cool. Then in a big bowl, mix shredded lettuce, onion, pepper, tomatoes and cheese. Add salt and pepper. When ready to serve, add meat mixture to lettuce mixture. Toss in crushed Doritos.
Brown in a heavy skillet the ground beef, garlic button and chopped onion. Add cloves, chili powder, Tabasco sauce, salt and pepper to taste. Then add catsup or chili sauce, prepared mustard, cream of chicken soup and water. Simmer in the heavy skillet. The longer the better.
Drain olives. Slice cheese into 1/4-inch slices. Wrap olive in cheese; roll into ball with palm of hands. Roll balls in finely chopped pecans. Chill; slice balls in half shortly before serving.
Scald milk. Separately, beat eggs slightly. Add sugar, salt and vanilla to eggs. Beat. Add the scalded milk to the egg and vanilla mixture. Grease a 9 x 13-inch pan with some of the butter. Place bread and raisins in the pan. Then pour the warm milk mixture over the bread. Bake at 325° for about 1 hour or until a knife comes out clean. At 30 minutes into cooking time, stir the mixture lightly, otherwise the bread will sink to the bottom.
Preheat oven to 350°. Grease muffin tins (1/2 cup muffin tins). Sift flour, baking soda, cinnamon and salt into a medium bowl.
Preheat oven to 375°. Sprinkle chicken with salt and pepper. Place chicken on rack in foil-lined roasting pan. Bake 15 minutes. Combine ketchup, hoisin sauce, soy sauce and brown sugar. Mix well; brush generously over chicken. Bake 30 minutes longer, brushing with sauce occasionally. Serves 4.
Put together flour, sugar, soda, nutmeg and salt. Beat egg in bowl, add butter and vanilla. Add mashed bananas. Beat well. Stir flour and sugar mixture in with the rest. Bake at 350° for 25 to 30 minutes.
Mix and keep in fridge. Serve only on Chicken in a Biskit crackers. Great for parties.
In saucepan add apples, sugar, water and cinnamon. Bring to a boil, reduce heat and simmer until apples are tender.
Cook broccoli spears first; barely cover with water in a 9 x 13-inch buttered casserole per package directions. Add and mix all other ingredients. Do not drain water from broccoli. Bake at 350° for 30 minutes.
Fix stuffing. Taking each slice of beef, layer with stuffing and roll up. Place rolled up beef into shallow pan; cover with gravy and bake in oven or microwave until hot. Cook broccoli; drain. Stir in cheese soup. Makes a delicious, quick and easy company dinner.
Mix first 6 ingredients for 4 minutes. Add green food color. Fold in mini chips.
Brown ground beef and drain. Stir in taco seasoning, tomato paste and water. Simmer 10 minutes. Press crescent rolls in 9-inch pie pan. Sprinkle 1/8 cup Parmesan cheese over crust. Spoon half of meat mixture onto crust. Put 2 slices Mozzarella cheese over meat mixture. Put rest of meat and Parmesan cheese in pie pan. Bake 15 to 20 minutes at 400°. Put 2 slices of Mozzarella cheese on top of pie in crisscross fashion. Bake 5 minutes more.
Peel zucchini; remove seeds. Shred; add to salt and boiling water. Boil 3 minutes, stirring often. Do not overcook. Drain; reserve 1/3 cup liquid. Remove from pan. Saute bacon until crisp; remove from pan and saute onion in the bacon fat until golden and soft. Do not brown. Add flour; stir. Add reserved squash liquid and bring to a boil. Add sour cream; combine squash and sauce. Sprinkle bacon over top of squash just before serving.
Mix lettuce, celery, cooked peas, green peppers and onion in large bowl. In a small bowl, mix the sour cream, sugar and mayonnaise together. Add to lettuce mixture and mix well. Sprinkle grated Cheddar cheese on top.
Core and peel apples. In small bowl, mix sugar, flour and cinnamon with blender. Cut in butter with flour until mixture is crumbly. In cup beat egg and brush over apples. Coat with sugar flour mixture. Bake in shallow dish. Pour cider in bottom of dish. Bake 1 hour in 350° oven.
Cook sausage over medium heat until done, stirring to crumble well; drain sausage on paper towels and set aside. Spread each slice of bread with butter; cut into cubes. Place bread cubes in a 13 x 9 x 2-inch baking pan; sprinkle with sausage and top with cheese. Combine remaining ingredients; beat well and pour over mixture in baking pan. Chill at least 8 hours; remove from refrigerator. Bake 40 to 50 minutes at 350°. If put into glass baking dish, check at 30 minutes. Serves 6.
Cook chopped broccoli and drain. Saute onion and celery in butter. Add soup and water. Add cheese and seasonings. Stir until cheese melts. Add broccoli. Stir in rice. Pour into casserole dish and bake in a 350° oven for 15 minutes.
Cook rice in 2 cups of boiling water. Cover and simmer 10 minutes. Stir in 1/2 stick of the butter; set aside. Beat eggs, sugar, milk, vanilla and rest of butter and add to rice; mix well. Add raisins, if desired. Pour into 2-quart casserole dish. Bake in preheated oven at 350° for 45 to 50 minutes or until lightly browned. Delicious served either hot or cold. Makes 8 servings. Preparation time: 1:00
Heat oven to 350°. Measure first cup of flour into bowl. Cut in 1/2 cup butter. Sprinkle with 2 tablespoons water and mix with fork. Form into ball and divide in half. Pat with hands into 2 large strips (3 x 12-inches). Place 2-inches apart on greased cookie sheet. Mix 1/2 cup butter and 1 cup water in small saucepan and bring to rolling boil. Remove from heat and add extract. Stir in flour, all at once. When smooth and thick, add one egg at a time, beating smoothly. Divide and spread half evenly over each piece of pastry. Bake 60 minutes. Frost at once with confectioners sugar icing and sprinkle with chopped nuts.
Mash banana. Add sugars, oil, milk and egg; mix well. Sift together flour, salt and baking powder. Add to mixture; mix well. Stir in nuts. Bake 55 to 60 minutes at 350°. Makes 2 loaves.
Brown hamburger and onion in large skillet. Add salt and pepper. Mix hamburger with tomato soup. Place in 2-quart casserole. Place green beans on top. Prepare instant mashed potatoes according to package directions for 4 to 6 servings. Spread over green beans. Top with cheese slices. Bake at 350° for 30 minutes or until cheese is melted and slightly brown. A meal-in-one! Yield: 4 to 6 servings.
Mix cottage cheese and Cool Whip thoroughly. Stir in dry Jell-O. Fold in pineapple. Chill.
Preheat oven to 400°. In large bowl, combine margarine, sugar, eggs and vanilla; beat until fluffy. Stir in flour, baking soda and salt. Stir in cereal; mix well. Drop by tablespoon onto ungreased cookie sheet, 2 inches apart. Bake for 9 to 11 minutes, or until golden brown. Let cool 1 minute before removing from cookie sheet. Makes 6 dozen.
Cream butter. Gradually beat in sugar until light and fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for ease in handling. Roll dough out to 1/8-inch thickness. Cut in to desired shapes. Place on ungreased cookie sheets. Bake 8 to 12 minutes until golden. Remove to wire racks to cool completely. Decorate as desired.
Place chicken in a baking dish. Sprinkle rice over. Combine soup and water and pour over rice. Season with salt and pepper. Dot with butter. Cover and bake at 375° for 1 1/2 hours.
Sprinkle soup mix in 9 x 13-inch pan. Sprinkle 1 cup of rice over that. Place chicken over the rice. Mix soup and water. Pour over all. Cover with foil and cook in 350° oven for 1 hour. Freezes well.
Beat eggs; add sugar and cinnamon. Dip bread into mixture. Fry in hot deep fat in skillet on each side until edges begin to brown. Remove and drain. Serve hot with bacon, ham or sausage, if desired.
Heat oven to 325°. Combine cake mix, pudding and Crisco oil. Add 7-Up, eggs and pecans. Blend well. Bake 45 to 60 minutes.
Cream cheese and butter. Add water. Add dry ingredients sifted together. Let stand in fridge for 2 hours. Roll out thin, cut and bake at 450 for 10-12 minutes.
Brown ground chuck with diced onion. Drain grease from meat and add mushrooms; cook until tender. Add tomato sauce, tomato soup, water, oregano, salt and pepper; simmer. Cook spaghetti with water, garlic oil and salt; drain. Serve with meat sauce.
Boil the meat with 3 cups water, whole onion, black pepper, cinnamon, 1 tsp. salt, and cardamom, about 45-60 minutes or until meat is cooked. After the meat is done cooking, it must have 2-3 cups of water remaining in it. Pour 2 Tbsp. of the oil in a pot and fry okras on medium heat for 10 minutes.
Melt butter; add sugar and cocoa and mix well. Add milk and vanilla. Cook to rolling boil and boil for 1 1/2 to 2 minutes. Add oats and chopped pecans. Spoon out on wax paper while hot.
Combine 3 cups of flour, yeast, salt, sugar and baking soda in a large bowl. Heat milk until very warm (120° to 130°). Add milk to dry mixture; beat well. Stir in enough flour to make a stiff batter. Spoon into well-greased and corn meal dusted pans. Sprinkle tops with corn meal. Cover and let rise for 45 minutes. Bake at 350° for 25 minutes. Remove from pans at once. Cool on racks. Slice; toast and enjoy!
Beat eggs and sugar. Add buttermilk, then vanilla. Add soda, baking powder and flour. Mix well with electric beaters. When well mixed, add oil. Keeps overnight. Have hot waffles for breakfast.
Beat all ingredients together for 5 minutes. Preheat oven to 350°. Pour mix into tube pan and bake for 45 minutes. Delicious!
Cook macaroni and drain. Heat milk, soup and butter in small casserole dish; layer macaroni, cheese and soup mixture. Bake at 350° for 30 minutes.
Mix all ingredients and drop by teaspoons. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together and coat with flour and corn meal. Fry in skillet of oil until tender and golden brown.
Season roast with salt, pepper, and seasoning salt. Add fresh mushroom and onion. Cook in crockpot or oven until done. Add soup with broth to make nice gravy. Pour over roast and let simmer for 15 minutes.
Mix all dry ingredients. Cut in shortening until crumbly. Add yeast mixture and buttermilk. Mix well.
Take 1 salt cured ham. Soak overnight or 24 hours in water; pour water out. Wash and trim ham. Place ham in lard can with a lid on bottom of can so ham won't stick. Cover with water. Gradually raise temperature on burner for 3 to 3 1/2 hours. Bring to hard boil 1 1/2 hours. Take off; place in tub or large container on quilts. Cover tightly, using newspaper between tub and quilts. Pile a lot of quilts on top or whatever you have, so heat will not escape. Let sleep 24 hours.
Beat eggs on high for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Stir in all dry ingredients. Spread on greased and floured pan (15 x 10 x 1). Bake on 375° for 15 minutes. When finished baking, flip over onto a kitchen towel that has been sprinkled with powdered sugar. Roll up in towel and let cool.
Mix dry ingredients together. Add egg yolks, butter, vanilla and milk. Mix and pour into pie shell; bake until done. Beat egg whites for meringue.
Flatten out crescent dough. Spread with sausage and sprinkle with Parmesan cheese. Roll up and wrap in foil or plastic wrap. Chill until very firm but not frozen (in freezer). Slice 1/4-inch thick and bake at 350° for 15 minutes.
Cream together sugar and butter. Add flour and eggs; beat well. Add	buttermilk, vanilla and nutmeg. Pour into 3 unbaked pie shells. Bake at 350° in preheated oven for 45 to 50 minutes. Makes 3 pies.
Chop up onion, mushrooms, pepper and celery. Heat the oil in a frying pan until it gets hot. Place the onion in the pan and cook until they turn brown, then place the remaining vegetables in the pan. Next, beat up the eggs and mix them with the vegetables. Add some salt and pepper for seasoning. Fry the contents on a low flame.
Mix all together and bake in 350° oven for about 1 hour. This recipe keeps well in the refrigerator or if you prefer, divide the recipe and freeze 1/2 for later use.
Boil potatoes until tender. Drain. Place in casserole dish. Spread mushroom soup over potatoes. Cover with slices of Velveeta cheese. Place pats of butter on each cheese slice. Pour milk over cheese. Sprinkle top with grated Cheddar cheese. Bake at 350° until brown.
Mix all ingredients. Chill dough, then form into balls the size of a walnut. Roll in powdered sugar (heavy). Flatten on cookie sheet. Bake in 375° oven for 8 to 10 minutes.
Mix ingredients with hands and form into small balls. Bake at 350° for 30 minutes.
Mix all ingredients together; drop into greased muffin pan. Cook at 450° for 12 minutes.
Combine first 3 ingredients in a heavy pan; bring to a boil. Cook beef until crumbled and brown. Stir into vegetable mixture and add bouillon. Reduce heat and simmer at least 20 minutes or longer. Yields 2 quarts. May be frozen. Better the next day.
Mix lime jello with water and crushed pineapple and pour into mold. Let set until stiff. Combine lemon jello, water and let stand until syrupy. Beat with beater. Mix 1 pkg. cream cheese (6 oz.) and 1/2 c. whipping cream. Whip together until thick and fold into lemon jello. Pour over lime jello and let set.
Mix together sugar, flour, oleo and walnuts; spread in 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven; let cool. Fold in whipped topping with 1 cup sugar and cream cheese. Put on top of first layer. Spread strawberries on top. Mix cornstarch, jello and water. Put into 2-quart saucepan. Cook until clear; cool and spread over strawberries. Let set overnight.
Hard boil eggs and chop. Dice potatoes into medium squares. Add all ingredients except paprika and fold carefully together.
Place pizza crust on ungreased cookie sheet. Toss chicken with barbecue sauce; place evenly on crust. Top with peppers, onion and cheese. Bake at 450 degrees on bottom oven rack for 10 to 12 minutes or until cheese is melted and pizza crust is golden brown. Makes 4 to 6 servings.
Mix all ingredients (except wrappers) by hand in a ball until mixed very well. Spread wrappers on clean surface; divide filling evenly onto wrappers. Wet edge of each wrapper with a little water and fold wrapper with filling in half. Gather one edge of wrapper if you wish.
Mix well the butter, flour, sugar and milk; pour into baking dish. Spoon the fruit; do not stir. Bake at 350° for about 30 minutes.
Combine oil, Kool-Aid, alum and boiling water together. Add salt and flour. If too sticky, add more flour. Put in airtight container. Great fun for the grandkids!
Heat milk and shortening until shortening melts. Mix all together; pour in oiled small pan. Bake 15 to 20 minutes at 350°.
In a heavy pot, combine the chicken, potatoes, onion, red pepper flakes, garlic, sugar, soy sauce, rice wine, and sesame oil. Mix together, then add 1/2 cup of water and mix again. Cover and cook for 20 minutes over a medium flame. Add the green onions and cook for 3 more minutes. Serve hot. Serves 2-3 people.
Blend all 5 ingredients together until smooth. Makes 4 (7-ounce) drinks.
Add all ingredients. Put in a 9 x 12-inch greased baking dish. Bake at 350° for about 35 minutes. Cut in squares and serve as vegetables.
Sift together first 5 ingredients. Cream together next 5 ingredients. Combine both mixtures. Gradually add zucchini, walnuts and butterscotch chips. Pour into greased and floured 10 x 15-inch pan. Bake at 375° for 20 to 25 minutes.
In a medium sized saucepan, combine margarine or butter, sugar and dates. Cook over medium-high heat until thickened, stirring constantly. Remove from heat and add pecans and rice cereal. Form into small balls. Roll balls in confectioners sugar. Yields about 8 dozen small balls.
Brown ground beef in skillet on top of stove and drain grease. Place all ingredients in casserole dish, stirring well, and add ground beef. Bake at 350° for 1 hour.
Line bottom of baking pan with bacon. Put dry rice on top. Lay chicken on top; mix together water and soup and pour on top. Add salt and pepper. Bake at 350° for 45 minutes or until chicken is done.
Preheat oven to 400°. Bake peppers for 15 to 20 minutes until the skins puff and blister. Place in paper bag; close tightly and let stand 15 minutes. Remove seeds and stems; cut into strips. Mix well with all remaining ingredients. Cover and refrigerate overnight.
Place ingredients in slow cooker (crock-pot) for 10 to 12 hours on low heat. Serve over rice or noodles. Add sour cream if desired.
Cook chicken and debone. Bring 2 1/2 cups of broth to a boil. Pour in rice. Chop veggies and saute. Add veggies and deboned chicken to rice. Season to taste.
Whip all ingredients, except marshmallows, until smooth. Cook at 375° about 30 minutes. Top with marshmallows and brown them.
Add water as directed on each can. Mix all ingredients. Put in containers and chill. Chill punch bowl with ice cubes. Discard and add chilled punch. Serve.
Cream shortening, sugar and eggs. Make paste of coloring and cocoa and add to mixture. Add buttermilk with salt alternately with flour and vanilla. Lastly, add soda and vinegar. Bake at 350° for 30 minutes in three 9 inch pans, greased and lined with wax paper. Cool and cut in two crosswise sections and frost with the icing recipe.
Mix together flour, sugar, baking powder, salt, soda, cloves and cinnamon. Add shortening, brown sugar and buttermilk. Mix until all ingredients are moist. Beat 2 minutes at medium speed. Add eggs and beat 2 minutes more. Add jam and beat until well mixed. Bake in 2 greased and lightly floured 9-inch pans at 350° for 30 to 35 minutes. Frost with caramel glaze or butter cream.
Season eggs with salt and pepper. Blend eggs and soup. Cook in omelet fashion; sprinkle with green pepper and onion. When done, sprinkle crumbled bacon and chopped tomato. Serve immediately.
Mix oil, sugar, salt and bran cereal in a large mixing bowl. Pour boiling water over mixture and let cool. Soften yeast in 1/2 cup lukewarm water. When bran mixture has cooled to lukewarm, add eggs, softened yeast and flour. Mix thoroughly. Turn out on floured board. Knead 8 to 10 minutes, drawing in more flour as needed to keep from being sticky. Place in greased bowl. Cover and let rise until double (1 1/4 hours). Punch down. Knead 2 minutes and shape into loaves or rolls. (Makes 3 loaves.) Let rise in greased pans until double (45 minutes). Bake at 350° for 30 minutes for loaves, 12 to 15 minutes for rolls.
Mix mayonnaise and sugar together and pour over mixed broccoli, bacon and onion. Marinate overnight.
Saute bell pepper, onion and celery in oleo, then mix with the rest of the ingredients. If mixture is a little dry, add milk or water to desired consistency and fill shells. Bake at 325° for 30 minutes, until brown.
Clean rabbit and cut into serving pieces. Roll in flour, then salt and pepper. Fry in oil until tender. Do as you would if frying chicken.
Mix berries and sugar; let stand several hours or overnight. Add boiling water to lemon jello; stir to dissolve and add orange juice and other ingredients. Pour into mold and cool until set.
Sprinkle the pork chops with salt and pepper. Roll in flour; fry until lightly browned. Place in casserole. Cut over this mixture 1 medium onion (chopped), small bell pepper (chopped), 1/2 cup rice (more if desired), 1 can tomatoes (mashed) and 1 cup water. Sprinkle with the 1 teaspoon salt and 1/2 teaspoon pepper. Bake in a 450° oven for 45 minutes.
Heat oil in large skillet. Cook onions and garlic until glazed. Add eggplant, zucchini, bell peppers and spices. Cook until eggplant is almost done. Add tomatoes and cook 15 minutes. Sprinkle cheese on top. Cover and let cheese melt, or put in casserole dish, cover with cheese and bake in 350° oven until cheese melts. Serves 6 to 8.
Preheat oven to 350°. Toss together crumbs, cheese, butter and mustard. Turn tomatoes, stem end down, and cut tomatoes into 5 slices, cutting to (but not through) the base. Spread apart slightly and sprinkle with salt and pepper. Spoon 2 tablespoons crumb mixture between each slice.
In a very large bowl, mix flour and sugar together. Make a well in the flour-sugar mixture and add butter, egg yolks and lemon rind. Mix all together with your hands until thoroughly mixed like dough.
Combine all ingredients in a large bowl. Mix well. Place in a casserole dish. Bake at 325° for 2 hours. Yield: 8 servings.
Combine ingredients. Stir by hand. Bake for 35 to 40 minutes at 350°.
Skin chicken. Arrange in skillet. Pour Coca-Cola and barbecue sauce over chicken. Let come to a boil. Lower heat and simmer for 1 hour.
Warm cream cheese to about room temperature or until smooth. Spread cream cheese over 2 slices of corned beef; roll around pickle. Refrigerate about 1 hour. Slice into 1/2-inch slices. Serve chilled.
Mix the first 9 ingredients with mixer. Add the apples, coconut and chopped pecans.
Bring to a boil oleo, water and cocoa. Sift together flour, sugar, soda and salt. Add to cocoa mixture and stir well. Add eggs, milk and vanilla. Mix well. Bake in 13 X 9 inch pan at 325 degrees for 25 minutes or until done. Frosting-melt and eat.
Melt Karo, sugar and peanut butter. Mix in Special K cereal. Spread in a 9 x 12-inch pan. Melt both kinds of chips. Pour over cereal mixture. Chill and slice.
Dissolve bouillon cubes in boiling water. Mix dressing; it will be juicy. Use broth from bouillon. Stew chicken and pick off bones; put in bottom of 9 x 13-inch baking pan. Cover with cream of chicken soup. Top with dressing. Bake at 350° for 45 minutes to 1 hour.
Saute meats until browned. Drain excess fat. Add cheese and seasonings. Spread on rye bread. Place on cookie sheet. (May be frozen at this time and packaged for further use.) Bake at 450° for 15 minutes or until bubbly.
Mix all together and bake at 400° for 1 hour or until done. (She sometimes adds coconut, about 1/2 cup.)
Sift dry ingredients and add the blended eggs and milk. Drop by teaspoon into boiling chicken broth, on stew or on top of boiling sauerkraut. Cook, uncovered, for 10 minutes. Cover and cook for another 10 minutes.
Brown sausage, crumble it and drain away fat; set aside. Boil noodles and drain. In a saucepan over medium heat, melt butter. Add flour until pasty. Gradually pour in milk and stir until somewhat thickened. Remove from heat. Add sour cream, salt, pepper, parsley, egg, Parmesan cheese and blend together. Mix with noodles.
Prepare whipped topping mix with 1 cup of the milk as directed on package in small mixer bowl. Measure 2 cups of the prepared whipped topping and set aside.
Melt butter in baking dish. Add remaining ingredients. Bake at 350°.
Brown meat and drain off grease. Stir in taco seasoning mix and mix well. Cool. Tear lettuce in bite size pieces. Add cooled meat. Dice tomato and add to lettuce. When ready to serve, add salad dressing, cheese and Doritos. Do not add too early or Doritos will get soggy!