HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together oleo, flour, baking powder and sugar. Make a well, then mix eggs and sour cream. Roll 1/4-inch thick. Cut into 2-inch squares. Fill with 1/2 teaspoon filling. Fold over two opposite corners. Bake at 350° for 10 to 15 minutes. Roll in powdered sugar. We like apricot filling.
Dissolve yeast in warm water. Pour hot milk over honey, salt and shortening in a large bowl. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough.
Mix margarine, brown sugar, eggs, flour, vanilla and pecans. Batter will be very thick. Spread into greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes. Bake no longer or they will get hard.
Melt the marshmallows; mix with melted butter, then add peanuts. Pour over popcorn. Mix well. Mold into angel food cake pan. When it cools, remove from pan.
Brown meat in margarine. Stir in tomato sauce and minced onion. Remove from heat. Combine cheeses. Drain cooked noodles. Spread 1/2 noodles with cheese mixture. Cover with remaining noodles. Then spread with meat mixture. Bake 45 minutes at 375°.
Preheat oven to 400°. Butter a 1-quart casserole dish.
Mix eggs and sugar. Add pineapple, coconut, margarine and vanilla. Pour into 2 pie crusts and bake at 350° for about 35 to 40 minutes.
Mix hash browns, cream of chicken soup, sour cream, butter, salt and pepper and half bag of cheese in baking pan. Spread out mixture and put rest of cheese on top and spread out. Bake at 350° for 1 hour.
In a 3-quart saucepan, cook bacon over medium heat for 5 minutes; add potatoes, onion and celery. Continue cooking, stirring occasionally until potatoes are tender, 15 to 20 minutes. Remove from pan; set aside.
Mix all and press into a 9 x 13-inch pan. Bake 30 minutes at 325°. Cool 5 minutes, then cut into bars. May be frozen.
In small pot, boil water. Steep 5 tea bags. Pour 1 cup sugar. Stir until diluted. Allow to steep for at least 1/2 hour. In a gallon milk jug, put lemonade mix. Add tea. Fill gallon with cold water. Shake. Cool. Serve tall glass. Pour over ice. Refreshing.
Sprinkle flour, salt and pepper over the beef. Brown in the oil. Pour the 5 cups water over beef. Add the carrots, potatoes and onion. Cook slowly until tender.
In saucepan, cook onion in butter until tender. Blend in soup and milk. Add cooked macaroni and cheese. Heat until cheese melts. Stir occasionally. Makes about 4 cups.
Mix all ingredients and knead well. Divide into several parts and color and flavor each part separately using pink, green, white, peppermint, almond, or other colors and/or flavorings. Use to stuff dates, make into patties, nut logs or slice. It becomes creamier as it ages. Store in airtight containers. If desired, melt chocolate in a double boiler and dip balls. Use a toothpick, and place on waxed paper or foil to cool and harden. Maraschino cherries may be placed inside these; make sure they are well drained.
Mix dry ingredients in bowl. Cut in butter or shortening until mixture resembles coarse crumbs. With fork, stir in buttermilk to make soft dough. Turn into lightly floured board and knead about 10 times to form a soft ball. Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut into 12 portions. Do not separate; leave in a square. Bake at 400° for about 15 minutes or until golden brown.
Cook potatoes in boiling salted water until tender. Peel and dice. While still warm, add mayonnaise and allow to chill thoroughly in refrigerator. To the chilled potatoes, add peeled and diced apple and remaining ingredients. Chill before serving. Yield: 75. Buffet style.
Chop beef fine; place on bottom of casserole dish. Wrap each chicken piece with bacon, placing on chipped beef. Mix together undiluted soup and sour cream; pour over chicken. Bake at 275° for 2 1/2 to 3 hours. Serve chicken on bed of hot rice or mashed potatoes. The best!
Scald milk and cool. Add sugar, lemon juice and pineapple. Freeze according to ice cream churn directions. Yields 2 quarts.
Cover bottom of baking dish with the oleo and crushed crackers. Brown the beef. Add to the lasagna Hamburger Helper. Add the Ragu sauce. Put in baking dish; top with the cheese. Bake in oven at 350° until cheese is melted.
Cook onion in butter until transparent. Add flour and stir. Add sour cream and stir. Pour over beans in an ovenproof baking dish. Sprinkle with cheese and bake at 350° for 20 minutes.
Boil carrots 5 minutes in salt water; drain. Cook sugar, vinegar, oil and soup until sugar is dissolved. Pour over sliced pepper, onion and carrots. Marinate overnight. (Will keep for days in refrigerator.)
Combine all ingredients in a crock-pot. Cook on low for 12 to 24 hours. The longer it cooks, the better.
Prepare muffins as directed on package. Add cheese, set aside. In saucepan stir remaining ingredients until blended over medium heat until hot. Pour cornbread mixture into greased 2 quart casserole dish. Spoon hot mixture over muffin mixture to within 1/2 inch of edge. Bake 25 minutes at 350° or until cornbread is golden brown. Garnish with extra cheese, green onion, and sliced cherry tomatoes if desired.
Mix ingredients and pour in unbaked pie crust and bake slowly in 325° oven.
Melt butter. Add sugars, slightly beaten egg, vanilla and oats. Mix well. Drop by half teaspoons onto buttered cookie sheet. Bake for 10 minutes at 350°. Quickly remove from cookie sheet.
Put bone and lentils in pot with water. Bring to boil; cover and simmer 1 hour. Add seasoning to taste, onions and garlic. Simmer covered 30 minutes.
Brown hamburger and onion in skillet. Drain. Add chili powder and mix well. Add remaining ingredients and stir until well mixed. Simmer for 30 minutes. Skim off any remaining grease.
Cut up chicken into bite-size pieces and stir-fry in a skillet with a little oil. Add salsa, taco seasoning mix and water to skillet. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer for 10 minutes. Bring back to the boil and stir in Minute rice, black beans and corn. Sprinkle on the Cheddar cheese and cover. Cook on low heat for 5 minutes. Great served with tortilla chips and sour cream. Serves 4 to 6.
Wash one cut up chicken. Place in baking pan (single layer) and pour sauce over chicken. Bake 1 hour at 350°. Do not cover.
In 5-quart saucepot over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, until potatoes are fork tender. Drain potatoes; cool slightly until easy to handle, then peel and cut potatoes into 1/2-inch thick slices.
Put powdered sugar in bowl and add softened butter, milk and peanut butter. Beat with mixer until spreading consistency. Frosts a 9-inch layer cake.
Open and let beer sit over night. Mix everything into a big mixing bowl. Beat until real smooth. Cover and let sit in refrigerator a day or so, then serve.
Toast nuts in oven until light brown. Beat egg whites. Beat in sugar and salt until stiff. Fold nuts into meringue. Melt butter in cookie pan and spread nuts over butter. Bake at 325° for approximately 40 minutes. Stir every 10 minutes or until nuts are coated with browned covering and no butter remains in pan. Cool on paper towels. Great for gift giving.
Combine crumbs and 2 tablespoons of Parmesan cheese. Dip chicken in egg, then into crumbs. Brown chicken in oil. Remove. Saute onions and garlic. Stir in remaining ingredients except Mozzarella cheese. Simmer 15 minutes. Layer half of sauce, 3/4 cup Mozzarella cheese and 1 tablespoon Parmesan, chicken and remaining ingredients. Bake at 350° for 30 minutes.
Mix first 6 ingredients. Place potato wedges into a 13 x 9-inch baking dish. Pour mixture over potatoes. Bake at 350° for 1 hour. Makes about 5 servings.
Mix flour with sugar. Add softened butter and mix well. Add beaten eggs, vanilla and pineapple; mix well. Pour into unbaked pie shell. Bake at 350° for 10 minutes. Lower temperature to 325° and bake until firm. This is better not to use flour if eggs are large enough to thicken.
Mix sugar, butter and egg yolks. Then mix milk and flour. Fold in the egg whites last. Bake at 350° until done. Bake the cake in 10-inch pans.
Spread this on untoasted bread. Put under broiler for one or two minutes, until bubbly. Cut into quarters and serve. This can be spread on party rye, etc.
Preheat oven to 425°. Beat eggs with fork. Add flour and milk. Beat again with fork, leaving batter slightly lumpy. In a heavy skillet, melt margarine until bubbly. Pour batter into sizzling margarine. Put in oven. Bake at 425° for 15 to 20 minutes. Mix apples, sugar and cinnamon. Cook slowly in saucepan until tender. Slide baked pancake onto serving plate. Place apples on half and fold top over apples.
Let cream cheese soften to room temperature. Chop the beef very small. (Use food processor or blender, if possible.) Combine all ingredients; form into a ball. Let set overnight in refrigerator before serving.
Add molasses, sugar, soda, buttermilk, salt, oil, cinnamon and nutmeg. Mix ingredients together. Mix ingredients into flour. Roll out like biscuits, but thinner. Cook at 350° for 10 minutes or until golden brown.
Saute onion in margarine in medium skillet until translucent. Stir in chicken, salsa and seasoning mix. Simmer, uncovered, over low heat for 15 minutes. Meanwhile, heat taco shells according to package directions. Spoon chicken mixture into taco shells. Add lettuce, tomato and grated cheese. Top with salsa. Makes 12 tacos.
Mix all together in a large casserole. Top with strips of cheese. Bake at 375° for 45 minutes (covered for first 20 minutes).
Combine first 5 ingredients. Put marinade on each piece of chicken or beef and put in bowl so it can be turned over. Marinate 4 to 6 hours. Cook on barbecue.
Prepare Jell-O according to package directions. When semi-solid, add carrots and pineapple; stir. Chill until solid.
Preheat oven to 350°. Grease a 2-quart casserole dish. Layer half of cooked macaroni in bottom of casserole. Top with half cheese and half onion. Repeat layers. Combine egg, milk and salt in small mixing bowl. Pour over macaroni. Sprinkle with paprika; dot with butter. Bake 40 minutes. Let set 10 minutes before serving.
Mix dry ingredients; add milk and butter. Cook until begins to thicken. Separate eggs; beat yolks well and add a small amount of the hot mixture to the egg yolks and slowly stir into the hot mixture. Cook until thick; add vanilla. Pour into baked pie crust and top with meringue.
Preheat oven to 350°. Spray sheet pan with Pam. Sift flour onto wax paper with sifter. Measure flour and put into bowl. Measure other dry ingredients and sift them into the bowl with the flour. Stir dry ingredients together. Make a well in the center. Add oil, water, vinegar and vanilla; mix thoroughly. Pour onto greased sheet pan. Bake 20 minutes on middle rack. Sift powdered sugar on top for icing.
Dissolve jello in 1 1/2 cups hot water. Add Kool-Aid and sugar. Put in molds and freeze.
Heat oven to 425°. Grease a 12-muffin pan. Combine dry ingredients, except 1 1/2 tablespoons of sugar, in bowl and blend. In a separate bowl, put 1 tablespoon of dry ingredients with berries and set aside.
Cook together potatoes, carrots, onion and celery in water to cover. Leave enough broth (2 cups) for gravy. Scramble eggs in oil. Mix in flour, salt and sage. Add broth from vegetables and mix well. Combine with cooked vegetables. Place in a casserole dish covering with pastry strips. Spread with cream or milk. Bake at 350° until done, about 30 minutes.
Brown hamburger and add Ragu sauce. Layer noodles, cottage cheese, Mozzarella cheese and sauce. Layer again. Cook at 350° for 20 minutes or until it begins to brown.
Beat eggs. Add baking powder, vanilla and anise flavoring; blend all these. Add sugar and oil; blend. Add flour. Mix all of these ingredients.
Mix all ingredients together well. Bake in 3 (8-inch) layer pans at 350° for 25 to 30 minutes or in a 9 x 13-inch pan at 350° for 35 to 40 minutes. Make sure the pan is greased and floured well. Dump out of pan after setting for 10 minutes, then ice with a Cream Cheese Icing.
Combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red pepper, and Worcestershire sauce. Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetables are very soft.
Cream peanut butter, cream cheese, sugar and milk. Mix well. Fold in Cool Whip. Makes three 9-inch graham cracker crusts. Cool or freeze. Freezes well.
Mix sugar, flour and salt. Add can of milk and 1 cup milk; mix well. Beat eggs well and add to mixture. Then add pumpkin. Cook over medium heat until mixture thickens. Cool and pour into 2 baked pie shells. Serve with whipped cream with crushed peanut brittle sprinkled on top (or nuts).
In large mixing bowl, combine all ingredients together; mix well. Pour single layer mixture on cookie sheet. Bake in 300° oven for 10 to 15 minutes. Take mix out of oven and stir; cook 30 minutes longer. Allow to completely cool, then place honey-munch mix in an airtight container.
Mix all ingredients together. Pour into greased and floured cake pans. Bake at 350° for about 25 minutes. Pour on waxed paper until cool.
Grind the strawberries and cranberries in a food processor or grinder. Place in a large kettle. Add sugar. Bring to a full rolling boil. Boil for 1 minute. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Yields about 14 half pints.
Spread bottom of pie shell with peanut butter (I like crunchy). Mix together powdered sugar and peanut butter until crumbly. Spread most of crumbs in pie shell. Follow directions to make pudding. Pour in pie shell and chill about 1 hour. Put desired amount of whipped topping and sprinkle with rest of crumbs.
Mix all dry ingredients; add shortening, milk and vanilla. Add egg and beat for 1 minute. Pour batter into prepared pie crust and top with nuts. Pour sauce over all. Bake at 350° for 50 to 55 minutes. Serve with whipped cream.
Mix well. Divide mixture in 2 parts. Place 1/2 in baking dish. Place eggs across mixture; place other half on top. Bake at 350° for 1 hour.
Preheat oven to 350°. Use 9 x 9-inch pan. Sift the first 5 ingredients together in a mixing bowl. Stir in the milk, margarine and vanilla. Turn into 9-inch square pan. Mix the brown sugar and cocoa; sprinkle over the top of the batter. Carefully pour hot water over the entire batter. Bake for 45 minutes.
Step 1: Prepare topping. Melt 1/2 stick butter in small skillet; add 1/4 cup sugar, 2 level teaspoons cinnamon and 1 cup broken nut meats. (Set aside.)
Blend soup, tomatoes and chicken broth. In baking dish, layer tortillas, onion, cheese, chicken and soup mixture. Bake at 300° for 1 hour covered with foil. Remove foil and cook until firm.
Saut shrimp, bell pepper, celery and onion in a small amount of oil. Add soup and rice. Pour into casserole dish. Season as desired with plenty of red pepper. Bake at 350° for 35 to 40 minutes.
In a 9 x 13-inch buttered pan, pour entire cans of pineapple and cherry pie filling. Distribute over bottom of pan. Sprinkle cake mix evenly on top of mixture. Sprinkle nuts over this. Cut up margarine in pats over entire mixture and bake for 50 minutes at 350°.
Prepare dough, and press into a lightly greased 9 x 13 x 2 inch cake pan. Pour sauce over this, then arrange the other ingredients on the pizza. Bake in 375° oven for 15 to 20 minutes.
Partly melt chocolate over hot water. Remove and stir rapidly until melted. Cool and cream sugar and shortening. Add eggs, one at a time, with flour, flavoring and buttermilk (sift together flour, soda and salt) and add to shortening. Mix well. Blend in chocolate. Pour into a well-greased and floured tube pan. Bake at 350° about 1 1/2 hours or until done. Remove from pan while still hot and place under tightly fitting cover until thoroughly cooled.
Blend butter and cheese. Stir in flour, salt and paprika. Mix well. Shape into 40 to 48 balls. Make an indent with thumb. Insert olive and wrap dough around. Wrap each dozen in foil and freeze until wanted. Bake frozen at 400° for 15 minutes.
Mix butter into flour and mashed potato (gradually). Add other ingredients. Turn on floured board. Roll into triangle or circle. Prick. Cook on griddle 5 minutes per side.
Make gravy as label directs. Add soup; then seasonings. Add vegetables and chicken. Put mixture into greased 1 1/2-quart casserole. Top with crust. Bake in 400° oven until crust browns. Lower heat to 350° for balance of cooking time. Total cooking time: 30 to 40 minutes.
In a 9 x 13-inch baking dish, marinate beef or turkey in other ingredients. Stir well, making sure to coat each piece of	meat. Cover with plastic wrap and let stand for 10 to 15 minutes. When marinating is through, line each piece of meat on tray so they are barely touching. The thinner the cut of meat, the shorter the dehydration process, 12 hours for 1/16-inch slices (depending on how chewy you prefer).
Slice veggies 1/16-inch thick. Marinate in soy sauce for 2 hours. Put on small hole surface on grill over medium flame. Lightly coat with olive oil every 5 minutes while on the grill. Grill for 10 minutes on one side, then turn over. Keep grilling until veggies are turning black from the grill. Use the extra soy marinade as a baste while you cook. This will keep the veggies moist.
You will need 1 Reynold's oven bag, large size (14 x 20-inch).
Preheat oven to 400°. Cream shortening, salt, lemon juice or extract, sugar and egg. Add the baking soda and pineapple. Mix. Add the flour and mix. Drop on greased cookie sheet. Bake for 10 to 15 minutes. This is a soft cake-type cookie.
Mix all ingredients and bake at 350° for about 45 minutes. Remove from oven and top with margarine and Pepperidge Farm herb stuffing. Return to oven about 10 minutes or until stuffing has lightly browned.
Mix the first 3 items together; press in bottom of 9 x 12-inch pan. Beat the last 3 items for 5 minutes or longer. Pour over the first mixture. Bake for 35 to 40 minutes at 350°. Do not overcook!
Put meat, onion, pepper and celery in Dutch oven and steam covered over medium heat until meat turns white, breaking up meat with fork as you stir occasionally. Add tomatoes, beans, salt and pepper. Bring to boil; add cabbage, pushing cabbage just under liquid. Cover and simmer 20 to 30 minutes; adjust seasonings. Freezes well.
Combine sugar, cocoa, butter and milk; slowly bring to a boil, stirring constantly, over medium heat. Boil exactly one minute. Remove from heat and add vanilla. Cool; beat until desired texture is achieved. Yield: Frosting for two 9-inch layers.
Heat 1 quart milk until steaming. Add 1 stick oleo. Heat to boiling point, then gradually add 1 cup grits, stirring all the while. Cook milk, oleo and grits until thick, like mush. Keep stirring. Remove from heat. Add diced Swiss cheese (I usually grate) and 1 teaspoon salt. Beat with electric mixer for 5 minutes. Pour into 9 x 13-inch casserole. Pour melted oleo over (1/3 cup). Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes until golden brown, uncovered.
Mix altogether, folding in beaten egg whites last. Pour in two 9-inch pie crusts. Bake at 350° for 40 minutes.
Brown hamburger. Cook spaghetti; drain. Combine spaghetti and hamburger together. Put in bottom of pan; put a layer of Mozzarella cheese on top, then put layer of sharp cheese on top and put pepperoni on top of cheese. Put in oven enough to melt cheese at 400 degrees.
Preheat oven to 375°. Boil noodles. Brown hamburger and drain. Simmer with sauce. Prepare Ricotta in small bowl. Mix egg, 5 sprinkles of garlic salt and basil.
In pot, heat oil over medium-high heat. Add okra, onion and garlic; cook, stirring occasionally, until vegetables begin to soften, 4 to 5 minutes. Stir in diced tomatoes, oregano, paprika, salt, cayenne pepper and sugar; cook, stirring occasionally, until mixture thickens slightly, 8 to 10 minutes. Transfer to serving bowl; garnish with oregano sprig, if desired.
Add soda to dates and pour hot water over. Cream sugar and shortening. Combine with cooled dates, flour, eggs, cocoa and vanilla. Add 1/2 cup of chocolate chips. Grease 9 x 13-inch pan. Pour batter in pan and sprinkle the remaining 1/2 cup chocolate chips and all of the nuts over the top. Bake at 350°. Start checking if cake is done after 25 minutes of baking. Needs no frosting.
Mix cream cheese, sugars, vanilla and milk until smooth. Add Cool Whip and mix together well. Ice layer quickly and dribble berries around the layer. Add next layer. Refrigerate.
Whip well drained zucchini with electric mixer. Add cream, butter, cracker crumbs, egg, salt and pepper; whip again. Pour into buttered 2-quart dish. Top with cheese; sprinkle on paprika. Bake at 350° for 45 minutes.
Brown meat in oil. Crumble meat with fork. When browned, put meat in large pot (drain excess liquid from meat). Add 3 cans of water to the 18 ounces paste. Smaller can, add 1 1/2 cans of water in pot. Stir paste and water good. Add fresh garlic, oregano, sugar, Parmesan cheese, salt and pepper (to taste). Cook slow about 1 hour, not covered. Stir occasionally.
Beat eggs and milk together. Put 1/2 bread (diced) in long baking dish. Combine chicken, celery, pepper and mayonnaise and put on top of diced bread. Put half of bread on top in half slices. Pour beaten eggs and milk over mixture (is almost covered). Bread on top absorbs milk as it is poured on. Cover and put in refrigerator overnight. Put in 325° oven for 15 minutes. After it warms a little, take out. Add soup, grated cheese and paprika. Bake one hour or longer (it will be golden light brown). It will not fall. Serves 8 to 10.
Snap off ends of beans; cut into 1-inch pieces. Cook beans in 1 cup of boiling water in saucepan until just barely tender. Drain; reserve 1/4 cup liquid. Cook bacon in skillet until lightly browned; reserve 2 tablespoons drippings. Drain bacon on absorbent paper; crumble. Add sugar, salt, lemon juice, onion rings and 1/4 cup reserved liquid to bacon drippings in skillet. Dissolve cornstarch in cold water; stir into skillet. Cook, stirring constantly until thick and clear. Simmer 1 minute; add beans. Heat. Sprinkle with crumbled bacon.
Heat oven to 425 degrees. Spray 13x9 inch pan with nonstick cooking spray. In shallow bowl combine crushed stuffing, seasoned salt, thyme. Mix well. In another shallow bowl combine milk and egg, beat well. Dip pork chops in egg mixture; coat well with crumb mixture. Place in sprayed pan. Bake for 30 to 35 minutes or until golden brown and no longer pink in center.
Bake cake mix according to directions, making 2 layers. After cooling, spread with Cool Whip. Top with maraschino cherries.
In an 8 x 12-inch casserole dish, layer the ingredients in order given. Drizzle the cubed bread with 3/4 cup melted butter. I reserved a little of the butter to drizzle over the top of everything, but very little. Bake at 350° for 25 minutes.
Bottom layer: Soften margarine by placing in dish and melting in microwave. Mix flour and pecans with margarine and press into bottom of pan (not sides). Bake at 350° for 20 minutes or until golden brown. Set aside and allow to cool.
Spoon 1/2 cup of Cool Whip in 3-inch circle in center of one cake layer and 1 cup Cool Whip around edge. Spoon half of pie filling between circle and border. Place second layer on top. Spoon remaining Cool Whip around top edge of top layer and fill center with pie filling. Chill.
Cut 2 packs dried beef into small pieces and add other ingredients. Mix well. Shape into two balls. Cut up the rest of the dried beef and roll ball into it.
Rub meat with salt and garlic salt. Mix everything together and pour on meat. Line pan or dish with aluminum foil and cover with aluminum foil. Marinate 24 hours in refrigerator. Cook in foil 10 hours at 250°.
Grease an oblong pan. Mix yellow cake mix, a stick of butter and 1 egg. Press in pan. Mix powdered sugar, cream cheese, 2 eggs and vanilla. Pour over cake mix. Bake at 350° for 30 to 40 minutes. Let cool and cut into squares.
Combine first 4 ingredients. Beat eggs; stir in whipping cream and butter. Gradually add sugar mixture, stirring in corn. Pour into greased 13 x 9 dish. Bake at 350° for 45 minutes.
Grease and flour 2 (9 x 5-inch) loaf pans. Heat oven to 350°. Bake 50 to 60 minutes.