HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1/2 cup chocolate chips in microwave. Dissolve instant coffee in boiling water. Cream together butter, sugar, brown sugar and coffee. Add egg and melted chocolate chips; mix well. Gradually add flour mixture. Stir in remaining 1 1/2 cups chocolate chips and walnuts. Drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine ingredients. Do not add any water. Freeze some of the mixture for ice cubes. Add when serving the punch.
Brown beef in shortening. Add garlic and onion. Saute until onion is transparent. Add salt and pepper. Stir in the soup, wine and water. Cover; simmer 30 minutes. Add basil, thyme and ketchup.
Combine eggs and milk. Combine onions, cheese, parsley and salt in separate bowl. Coat chicken with wet, then dry mixtures. Bake at 350° for 30 minutes (covered). Drizzle wine over chicken and cook 5 more minutes, covered. Remove cover and bake 10 to 15 minutes more.
Mix all ingredients until smooth and creamy. Pour cake batter into 3 round 9-inch baking pans. Bake at 325° for about 19 to 20 minutes. Let cool for 10 minutes in pans.
Stain pineapple. Save juice. Add water to make 2 1/4 cups liquid. Dissolve jello in boiling liquid. Cool but don't let it harden. Add rest of ingredients. Put in blender to mix well. Pour into bowl to harden or set.
Brown ground beef. Add onions. Stir until tender. Add salt and pepper, then tomato sauce and chili powder. Simmer for about 25 minutes. Place half the cooked spaghetti in a casserole dish. Sprinkle Parmesan cheese, part of the Mozzarella cheese and 1/2 of the meat sauce, then repeat the remaining layer and sauce. Top with Mozzarella cheese. Bake for about 30 minutes at 350°.
Place tea bags in boiling water; remove from heat and allow to steep for 3 to 5 minutes. Discard tea bags. Add sugar; stir. In a 2-quart pitcher, combine tea, juice, lemonade and water. Mix well. Chill and serve over ice. Garnish with lemon. Serves 5.
Lightly brown onion and garlic in oil. Add beef and brown lightly. Add salt and a dash of pepper, add parsley flakes, basil or bay leaves, tomato sauce and paste. Bring to a boil and simmer, uncovered, 30 to 40 minutes.
Mix all ingredients. Drop on a greased cookie sheet with a teaspoon. Cook at 350° for 10 to 15 minutes. Makes about 7 dozen small cookies.
Cream sugar, Crisco and oleo together. Add egg yolks, one at a time, and mix well to other ingredients. Beat egg whites and fold in. Grease and flour 3 (9-inch) cake pans. Bake at 350° for 25 to 30 minutes.
Mix together all ingredients. Place the mixture in a greased pan. Sprinkle more Parmesan on top. Bake at 350° for 1 hour.
Brown meat, onion and garlic in skillet. Add tomatoes, tomato paste and seasonings. Cook noodles by package directions; drain. Add noodles to meat mixture; sprinkle cheese on top, then sprinkle parsley flakes over cheese. Place lid on skillet. Simmer 20 to 25 minutes or until cheese is melted.
Mix the chocolate cake mix as directed. Fill baking cups 2/3 full. Cream the cream cheese and sugar; beat in egg. Stir in chocolate chips. Drop this mixture by spoonful into each cupcake and bake according to directions on package. Serves 24.
Dredge meat in seasoned flour (with added salt and pepper). Melt shortening and brown meat well in skillet. Add onion, garlic and mushrooms; saute lightly. Reduce heat to simmer. Combine cream, tomato soup, Worcestershire sauce, Tabasco sauce, salt and pepper. Pour over meat. Cover and cook 45 minutes or until tender. Serve over hot rice.
Bake cake according to package directions in 2 round pans. Cool until cold. Slice into 4 layers.
Cream together butter and sugar in large mixing bowl; add eggs all at once. Add pumpkin and water, stirring until well blended. In separate bowl, combine remaining ingredients, except nuts and cherries; mix well. Stir dry ingredients into pumpkin mixture, a little at a time, until well blended. Stir in nuts and cherries.
Combine first 4 ingredients in a large bowl and set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from heat and stir in peanut butter and vanilla. Pour over cereal mixture, tossing to coat. Spread into a greased 15 x 10 x 1-inch baking pan. Cool and cut into bars, 3 x 3-inches. Makes 15 bars.
Steam the cabbage just until tender. Drain. Add margarine, soup and cheese. Stir lightly. Spoon into baking dish. Cover with cracker crumbs and cheese. Bake 20 minutes until heated through at 350°.
Melt margarine or butter in a 9 x 13-inch pan. Place graham cracker crumbs over the butter and press. Spread chocolate chips in pan. Spread butterscotch chips. Spread coconut. Spread walnuts. Pour condensed milk over the top. Bake at 350° for 30 to 35 minutes.
Cream together soft butter and sugar. Beat in eggs; add vanilla. Beat in dry ingredients alternately with the sour cream. Beat until smooth. Pour into a 10-inch angel food pan which has been greased and floured. Bake at 350° for 1 1/2 hours. Reduce heat to 325° at end of 1 hour. Do not remove from pan until cold. Frost with Orange Buttercream Frosting. Total baking time: 1 1/2 hours.
Mix Cool Whip, cream cheese and powdered sugar together. Set aside. Mix pudding and milk together. Add to the cream cheese mixture and stir well. Layer 1/2 of crushed cookies on bottom of 9 x 13-inch dish, then add the pudding mixture. Top with the remaining crushed cookies. Chill. (Gummy worms can be added on top for decoration.)
Early in day: Cook noodles as directed; drain. In butter, in skillet, saute ground chuck until browned. Stir in tomato sauce and remove from heat. Combine cottage cheese and next 4 ingredients.
Grease muffin tin. Soak 1 cup Bran Buds in water. Beat oil, sugar and eggs. Add flour, salt and buttermilk mixture. Add Bran Buds soaked in water, additional dry Bran Buds and bran flakes. Bake at 400° for 20 minutes.
Drain juice from fruits into a bowl. Mix pudding with juice. Add fruit and 1/2 cup pecans (optional). Chill all day or overnight.
Lightly dust the filets in the flour and place in the frying pan with butter, frying about 3 minutes on each side. Remove from pan and melt butter in pan. Add rock salt to taste and chopped Macadamia nuts. Saute until brown. Spoon mixture over filets and add lime juice over fish.
Place beans and salt in a saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, reserving liquid. Combine beans, 1 cup of liquid and the remaining ingredients in a greased 2 1/2-quart baking dish. Cover and bake at 350° for 1 1/4 hours or until beans are tender, stirring occasionally (add reserved liquid if needed). Yield: 8 to 10 servings.
Cook 1 cup noodles until done. Set aside. Brown ground meat and drain. Add soup, tomatoes, flour and water to meat. Simmer for 5 minutes. Add noodles. Add cheese on top. Bake in casserole for 15 minutes at 400°.
Cream together Crisco, butter and sugar. Mix all dry ingredients, then add to creamed mixture. Add in coconut and vanilla. Drop rounded teaspoon onto an ungreased baking sheet. Bake at 300° for 10 to 15 minutes until slightly golden. Watch carefully, coconut may burn.
Mix berries, sugar and the 2 tablespoons flour. Spoon into pie plate. Dot with margarine.
Peel and slice potatoes. In a greased 9 x 13-inch pan, layer half of the potatoes and onion. Sprinkle with salt and pepper. Combine soup and sour cream. Pour over potatoes; cover and bake at 375° for 30 minutes. In the meantime, brown pork chops, place on top of potatoes, cover and return to oven for 45 minutes or until tender. Uncover last 15 minutes of baking.
Mix butter, vanilla, sugar, water, flour, and nuts by hand. Shape into balls. Place on ungreased cookie sheet. Bake at 350 for 20 minutes or until light brown. Roll in powdered sugar. Makes about 3 dozen.
Heat milk, sugar, salt and shortening. Add yeast to flour. Pour warm milk mixture over flour and yeast mixture. Add 2 unbeaten eggs. Beat with mixture. Add another 1/2 cup flour and knead on floured board. Divide in half. Drop in well-greased 1 pound coffee cans. Cover with lid and let rise to 1-inch of top of can. Remove lid. Bake for 30 minutes in 350° oven.
Cream shortening, add sugars, eggs and vanilla. Beat 10 to 12 minutes. Dissolve soda in boiling water and pour over dates (cut up), nuts (optional), flour, baking powder, cinnamon and salt. Mix together and add to shortening mixture. Add dates and nut mixture. Blend until no flour shows. Make rolls in wax paper; freeze. Take roll out when you want cookies. Cut frozen. Bake at 350° for 8 to 10 minutes.
Heat soup. Dissolve cream cheese in soup. Dissolve gelatin in 1/4 cup of water, then add to soup. Remove from heat. Add remaining ingredients. Place in mold and chill for 4 hours.
Layer vegetables in order listed in a 2-quart bowl. Sprinkle on sugar. Spread mayonnaise evenly on top to seal. Place sealed wrap over top tightly. May be stored in refrigerator up to three days. When ready to serve, sprinkle cheese, then bacon on top. Yields 4 to 6 servings.
Cover bottom of pot with oil; add the bacon fat and butter or margarine. Saute onion. Add meat. Stir until brown. Add small can tomato sauce and 1/2 can water. Add celery and carrots. Simmer 1/2 hour. Add potatoes and simmer another 1 hour. Add peas.
In a deep casserole dish, melt enough margarine to cover the bottom. Over that, sprinkle the uncooked rice. Then place chicken breasts on top of the rice. In a separate bowl, mix together the onion soup mix, golden mushroom soup and water. Pour this mixture over the chicken. Cover; bake in 350° oven for 1 hour, then watch for the smiles.
Shred cabbage and chop pepper, onions, carrots and celery. Stir together. Make syrup of sugar, oil, vinegar, celery seed and salt. Just bring to boil and immediately pour over vegetables. Chill overnight before serving. This keeps for 12 days in refrigerator. Very tasty and handy.
This may also be put under the broiler, but it must be closely watched as it burns easily. This makes a very moist cake.
Mix ingredients. Cut wing tips off and discard. Put chicken in casserole and pour mixture over it. Let set at least 1 hour. Remove chicken and brown in frying pan. Put wings back in casserole. Add 1/2 cup water to sauce and pour over wings. Top with thin slices of onion. Bake at 350° for 1 hour uncovered. Cook 1/2 pound noodles; drain. Add sauce from chicken wings to noodles and mix well.
Combine first 5 ingredients and boil 1 minute. Stir in peanut butter, vanilla and oatmeal. Drop by teaspoon on wax paper. Let stand 2 hours at room temperature. Makes 36.
Melt butter in casserole dish. Mix hash browns, mushroom soup and milk together in same casserole dish. Sprinkle grated cheese on top. Bake in oven for 1 hour at 350°.
Blend cheese and mayonnaise. Fold in whipped cream and add fruits. Pour into refrigerator tray and freeze. Serve on crisp lettuce.
Preheat oven to 375°. Cook and drain broccoli and set aside. Saute butter and onion in skillet. Add Cheez Whiz until well dissolved. Mix in drained broccoli and place mixture in a 2-quart casserole dish. Beat eggs well and fold into casserole mixture. Before putting in the oven, add 1/2 cup bread crumbs over top and sprinkle with 2 tablespoons melted butter. Bake at 375° for 45 minutes.
Combine milk and lemon juice in a bowl. Mix well. Fold in Cool Whip; blend thoroughly. Pour into pie shell. Chill for several hours before serving.
Combine flour and shortening in a medium bowl. Cut in shortening until mixture is coarse. Stir in cheese. Combine buttermilk, mustard and soda. Pour into flour mixture and stir until mixed. Turn onto floured board; knead 3 or 4 times. Roll out and cut into biscuits. Place on a lightly greased baking sheet. Bake at 425° for 12 to 15 minutes. Yield: 12 biscuits.
Put the cooked and drained macaroni in a buttered dish. In a saucepan, melt the butter and add the flour, salt and pepper. Blend until smooth. Add the milk slowly, stirring until sauce thickens. Cut cheese in cubes and add to sauce. Pour the cheese sauce over the macaroni. Bake at 350° for 30 minutes. Makes 4-6 servings.
Melt cheeses together in the top of a double boiler over simmering water 5 to 10 minutes. Stir in green onions, red pepper and jalapeno pepper. Serve hot with chips.
Cream butter, peanut butter and sugars. Beat in egg and vanilla. Sift flour, baking soda and salt and add to creamed mixture. Mix well. Shape dough into 1-inch balls and put in small muffin tins. Bake 8 to 10 minutes at 375°. Immediately after removing from oven, press a peanut butter cup in center of each cookie. Cool 10 minutes and remove from tin.
Preheat oven to 300°. Combine cookie crumbs and margarine; pat firmly on bottom of 9-inch spring-form pan.
Cream margarine and sugar; add eggs and beat well. Add dry ingredients and milk. Stir in nuts and grated lemon rind. Bake at 350° for about 1 hour. Makes 1 loaf.
Mix flour and salt together. Cut in shortening. Add the rest of the ingredients. Stir with a fork until a ball forms. Divide the dough in half. Roll out on floured board; place into pie pans. Bake at 350° until golden and flaky. Makes 2 crusts.
Add 1/4 inch water to frypan. Add sausage, cover and simmer 10 minutes. Saute onion in 3 tablespoons olive oil and 2 tablespoons butter on medium heat. Add garlic to onion. Put tomatoes in soup kettle and add all potatoes, broccoli, carrots plus onion and garlic when they are soft. Pour excess water from turkey into kettle. Slice turkey links into bite size pieces and brown on all sides. Add salt and pepper to taste. Add Tabasco, cumin, sage, white wine and water. Add turkey to kettle plus add about 1 cup water to turkey pan and swish around and then add to kettle. Bring kettle to a boil for 10 minutes then reduce to simmer, cover and cook 30 minutes more.
Brown and drain sausage. Cut cheese into chunks. Add milk and cheese in top of double boiler and melt. Stir in sausage and salsa. (May use hamburger instead of sausage.)
Cook spinach about 35 to 40 minutes on low heat, then drain. Mix all; pour into greased casserole. Top with seasoned bread crumbs. Dot with butter. Bake at 350° for 1/2 hour or until bubbly.
Place meat cubes on skewer. Salt meat and place over gas grill or hot charcoal grill. Cook till desired doneness. Remove meat from skewer with pita bread. Serve with garlic sauce.
Boil water; add grits. Cook until done. While still hot, add margarine, cheese, garlic salt, salt, paprika, Tabasco and eggs. Pour into greased baking dish. Bake at 350° for 1 hour. (Can be halved.)
Heat milk to near boiling. Beat eggs well. Add sugar and mix. Add milk and mix well. Pour into unbaked pie shell; sprinkle nutmeg over pie filling. Slice butter or margarine over pie. Bake for 30 minutes or until firm in 350° preheated oven.
Drain 1/2 can liquid off salmon. Combine all ingredients and mix well. Place in loaf pan and bake for 40 minutes at 350°.
Preheat conventional oven to 375°. Cut 1/2 of Italian bread into 1 1/2-inch chunks. In medium bowl, in microwave oven, cook margarine or butter and garlic on High 45 seconds to 1 minute. Add bread and toss to coat. Toss with Parmesan cheese. On cookie sheet, bake in conventional oven 10 minutes, until lightly browned, turning halfway through cooking. Makes 4 servings.
Place potatoes into baking dish. Sprinkle dressing mix over potatoes. Slice butter over potatoes. Cover. Bake in 350° oven until soft or in microwave 10 to 15 minutes.
Cream butter, Crisco shortening and sugar until light and fluffy. Sift together cocoa, cake flour, baking powder and salt. Add in the following alternately: milk, eggs and vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes exactly. Cool in pan for about 15 minutes before inverting on cooling rack.
Mix together uncooked sausage, crumbs, green pepper, 1/2 teaspoon of the salt and 1/2 can of the tomato soup. Pat mixture into 10-inch pie plate like crust. Combine cooked rice, cheese, pepper and the remaining salt and tomato soup. Spoon mixture into sausage shell. Place foil under pan in oven to catch any splatters. Bake in moderate oven (350°) for one hour. Cut into 6 wedges; garnish with parsley and serve hot.
Brown meat to a point that "some is crispy"--don't drain grease. In a separate container blend flour, sugar, spices and milk until uniform. With low heat on add milk. Blend and stir thoroughly. Increase heat and bring to a boil stirring constantly until mixture thickens. Add extra milk to consistency you want. Pour over breads - tators - biscuits.
Combine first 5 ingredients in pan; bring to a boil. Cover and cook for 10 minutes. Add rice and cook over medium heat for 20 to 25 minutes or until rice is done.
Cream sugar and Crisco, beat in eggs, adding vanilla. In separate bowl, mix soda and flour. Add to sugar mixture alternating with the buttermilk, beat until fluffy. Stir in lemon peel if desired. Bake at 300° for approximately 45 minutes to 1 hour in greased and floured Bundt pan.
Heat oven to 450°. Mix tuna, soups, frozen vegetables and 3/4 cup milk in ungreased rectangular baking dish, 13 x 9 x 2-inches. Stir remaining ingredients until blended. Pour evenly over tuna mixture. Bake, uncovered, 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes before serving.
Mix margarine, sugar and vanilla. Add flour and salt. Mix well. Roll into balls (approximately 1 teaspoonful size). Press your thumb into top of each cookie. Bake 10 to 15 minutes at 350°. Fill thumbprint with jam, if desired. Yield: Makes 24 cookies.
Let cream cheese and butter soften at room temperature. Grate cheese and mix all together until well blended. Mix in all other ingredients. Store in covered container.
Saute onion in 4 tablespoons of butter. Stir in flour and water (make like a white sauce). Blend in cheese spread. Combine sauce and broccoli. Add eggs and mix gently. Cover with crumbs and dot with 2 tablespoons butter. Bake at 325° for 30 minutes.
Chop or shred firm cabbage heads. In a 5 gallon crock, place alternating layers of cabbage and sprinklings of salt (about 1/2 cup of salt to	a gallon of cabbage). Do not add water as the cabbage produces its own juice.
Mix drained spinach, milk, seasonings, cheese and flour well. Place in greased casserole dish. Sprinkle top with breadcrumbs. Bake at 350° or until cheese melts.
Fry and drain bulk sausage. Reserve 4 teaspoons fat. Saute onion and green pepper in fat until soft. Add tomatoes and seasonings. Simmer 15 minutes. Cook elbow macaroni minimum time for baking.
Cook squash until tender; drain. Mash. Add onion, egg, salt, sugar, mayonnaise, half of cheese and cracker crumbs. Bake at 350° for 35 to 40 minutes. Serves 6.
Wash sauerkraut several times in colander. Put in pot, add enough water to cover; add onion and season with salt and pepper. Bring to a boil, lower heat and simmer for 1 hour. Make Zaprashka.
Saute shrimp and lemon juice in a nonstick pan. In large frying pan, add garlic, shallots, parsley, oregano, salt and pepper to wine. Simmer 5 minutes. Add shrimp and cook until white and firm.
Place half crumbs on bottom of 9 x 9 x 2-inch pan. Sprinkle with half of coconut. In separate bowl, gradually cream butter and sugar. Add eggs, one at a time; beat well each time. Spread over coconut mixture, then fold pineapple, nuts and cherries into whipped cream; spread over mixture. Sprinkle remaining coconut and crumbs over top. Chill for 4 hours.
Brown ground beef; drain grease. Put beef back in skillet. Combine taco seasoning, beans, and salsa with beef; mix thoroughly. Transfer mixture to 13 x 9 pan. Spread cheese over entire mixture. Place in oven at 350 degrees until cheese is melted. Serve with corn and Mexican rice. May be eaten on soft tortilla shells or with tortilla chips.
Make sauce of fat, flour, milk and stock. Cook vermicelli or spaghetti in salted water; drain and rinse well. Mix in 1/4 cup melted butter. Combine all ingredients. Adjust consistency with additional chicken stock. Season with salt and pepper, if needed. Place in greased individual casseroles. Top with Parmesan cheese. Heat in a 350° oven.
Combine all ingredients except vanilla in heavy saucepan. Cook over low heat stirring constantly until thick. Add vanilla, cool and pour into popsicle mold or paper cup and freeze.
Mix ingredients and pour into pie shells or tart shells. Bake 45 minutes at 320°.
Pour soup over all and bake at 325°, covered. Bake 2 hours. Uncover the last 1/2 hour.
Combine jello, sugar and water; add other ingredients and refrigerate in a 9 x 13-inch pan. This also can be frozen.
Preheat oven to 375°. Brown the sausage in a pan & drain. While pan is still warm, add cream cheese and stir with sausage until cream cheese is melted. In 13 x 9 x2 baking dish, roll out a package of crescent rolls, flat on the bottom. Do not break up the sheet of dough. Spoon the sausage mixture and spread it to the edges of the pan. Roll out the second package of crescent roll dough and place on the top of the mixture. Bake about 25 minutes until golden brown. Allow to cool and cut into squares for serving.
Preheat oven to 350°. Pour oil in pan (5-inch pan) and place in oven. Mix all dry ingredients together. Add egg and milk, then stir. If consistency is still thick, add more milk. Pour oil from pan into cornbread mixture and stir. Pour mixture into pan and bake 15 to 20 minutes or until golden brown. Serves 4.
Mix sugar and cocoa. Add evaporated milk, milk and butter. Mix thoroughly. Pour in pie shells. Bake at 325°. You must keep a close watch on this pie while baking. Makes 3 pies.
Blend all ingredients, but mayo and water. Add mayo and water and beat 3 minutes. Bake at 350° in a greased layer cake pan or layer cake pans for 30 to 35 minutes. Frost with white butter cream frosting. This is the deepest, darkest, moistest chocolate cake ever!
Dissolve gelatin in 2 cups boiling water. Drain all fruit, except cherries and measure. Use enough water to make cups of juice; add to gelatin. Add drained fruit. Drain cherries and add. Mix well and chill until set.
Mix ingredients together in the order given. Place in bread pan. Cook at 325° until golden brown.
Mix lettuce, chicken and green onions; set aside. Over low heat, saute crushed noodles in the butter until lightly browned. Add sesame seed and stir until both are nicely browned. Stir often to prevent burning. Drain on a paper towel.
Mix all ingredients well. Butter muffin pan and fill 1/2 full. Bake 15 minutes at 400 degrees.
Mix all ingredients together. Chill 2 hours; roll into teaspoon-size balls. Bake at 350° on cookie sheet for 20 minutes.
After baking potatoes and cooking bacon, cut off top of each potato. Take a spoon and scoop out insides of potatoes. Mash insides of potatoes and combine with bacon, cheese, chives, butter and season with salt and pepper. Stuff potato shells with mixture. Place on baking dish. Bake at 350° for 15 minutes.
Mix all ingredients, then flatten. Put a layer of shredded Cheddar cheese, then roll up. Put into a loaf pan, folding ends with seams at the bottom. Bake at 350° for 1 1/2 hours.
In a large mixing bowl, combine first 7 ingredients. Beat at low speed, scraping bowl often, until well mixed. Add bananas and orange juice. Continue beating until well mixed. By hand, stir in coconut and nuts.
Cook onions, pepper and celery in butter until onions are golden. Add rest of ingredients except rice and cheese, and cook slowly 15 minutes. Stir in hot drained cooked rice and cook 5 minutes longer. Serve hot sprinkled with cheese or bacon.
Mix together all ingredients. Put in greased loaf pan. Bake at 350° for about 40 minutes or until toothpick comes away clean.
Cream butter with sugar. Add sugar and eggs. Mix well. Stir in mashed banana and orange rind.
Mix all ingredients. Roll out and cut with cookie cutter. Bake on ungreased sheet at 400° for 12 to 15 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13 inch pan.
Heat milk and sugar to rolling boil. Stir constantly. Boil and stir 1 minute. Add chocolate; stir until melted. Beat over heat until smooth. Remove from heat. Blend in butter, vanilla and salt. Beat with a whip until smooth. Very good.