HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream flour, margarine and powdered sugar. Press evenly in bottom of ungreased square pan. Bake at 350° for 20 minutes. Beat remaining ingredients until light and fluffy. Pour over hot crust and bake 20 to 25 minutes longer. Cool. Cut into squares.
Mix together and freeze in ice cream freezer. Very delicious. Works well in hand or electric crank.
Cream butter and cream cheese until fluffy. Gradually add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and vanilla, mixing well. Pour batter into a well-greased and floured 10-inch Bundt pan. Place in a cold oven. Set temperature at 325° and bake for 1 hour and 20 minutes or until cake tests done. Cool 15 to 20 minutes before removing from pan.
Mix pastry as usual. Work dough into a firm ball. Divide pastry in half. On lightly floured surface, roll 1/2 into about 10-inch square. Cut into four 5-inch squares or circles. Repeat with other half of dough, after filling the first 4. I like to cook dried fruit until tender, sweeten to taste and use enough water to keep from sticking. Fry in about 1-inch of Crisco on medium heat, turning once.
Mash 3 large ripe bananas. Add to mixture of oil, sugar and eggs. Add mixture of flour, soda and salt, then add 1 bag mini chocolate chips. Mix by hand. Pour in 4 greased mini loaf pans. Bake at 325° for 40 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove and cool completely. Wrap in Saran Wrap and tinfoil. Store overnight before serving. Freezes well.
Combine mayonnaise, sugar and vinegar with broccoli, bacon, sunflower seeds, onion and raisins. Best to add the bacon and sunflower seeds just before serving.
Mix butter, mustard, vinegar, salt and paprika. Rub the mixture over the chicken. Place chicken in a shallow roasting pan. Sprinkle evenly with the crumbs and bake for 40 minutes or until done in a 375° oven.
Boil onions and pour juice off. Mix liquid smoke with onion juice, steak sauce, butter, lemon and Worcestershire; mix well.
Mix the flour, powdered sugar and margarine until crumbly. Put in jelly roll pan; bake at 350° for 15 minutes. Beat well the eggs, flour and sugar, then fold in the rhubarb. Put on top of hot crust. Bake at 350° for 40 to 45 minutes.
Combine beef,	salt, pepper, bread crumbs, onion and 1 can tomato sauce; mix well.	Place equal portions of meat mixture in center of each cabbage leaf. Fold ends over, roll up and fasten with toothpicks. Mix remaining ingredients; pour	over cabbage rolls. Cover; cook over low heat for 30 minutes.
Saute the zucchini, mushrooms, onions, parsley and garlic in olive oil. Mix the eggs, cheese, basil, salt and pepper together and combine with the zucchini mixture. Pour into a buttered 9-inch square pan and bake at 350° for 20 to 25 minutes or until set.
Preheat oven to 350°. Break vermicelli into thirds; cook according to package directions. Drain. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch spring-form pan. Combine 2 egg yolks, Ricotta cheese, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In small mixer bowl, beat 2 egg whites until stiff, but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce; serve with pie. Garnish as desired. Refrigerate leftovers. Makes 6 to 8 servings.
Sprinkle both sides of pork chops with salt and pepper. Dip pork chops into beaten eggs, roll in cracker meal. Place pork chops in skillet in small amount of fat. Cook over medium heat, turning to brown both sides. Remove from skillet. Place in roasting pan. Cover top of roasting pan with wax paper. Place lid over paper. Trim off excess paper from around the lid. Bake in preheated oven at 350° for 1 hour.
Dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and not pink inside. Remove and keep warm. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon mixture over chicken and serve with rice or noodles. Serves 4.
Mix cereal, peanuts and raisins together. Melt butter and add chocolate chips and peanut butter, stir well. Mix well with cereal mixture until coated. Using a double brown paper bag, layer mix and confectioners sugar. Shake. Makes 5 1/2 quarts.
Mix broccoli and rice after cooked. Mix cream of mushroom soup, Cheez Whiz and cream cheese; heat slightly. Add to broccoli and rice. Bake at 350° for 30 minutes.
Brown pork chops in skillet. Stir in cream of celery soup and water. Cover and bake at 350° for 45 minutes.
Combine pudding mix, egg yolks and milk in saucepan. Cook and stir over medium heat until mixture just comes to boil. Remove from heat. Cover surface of hot pudding with waxed paper or plastic wrap and cool. Beat cooled pudding until smooth.
In a large saucepan, combine asparagus, carrots and 3/4 cup water. Bring to boiling. Reduce heat, then simmer, covered, for 4 to 6 minutes, just until crisp-tender. Drain. Cut the pork into 8 pieces. Place each piece between 2 pieces of clear plastic wrap. Pound into a 4 to 5-inch circle. Sprinkle with pepper. Divide asparagus and carrots evenly among the 8 pieces of meat. Roll up jelly roll style. Place seam side down, in a 13 x 9 x 2-inch baking pan. Bake, covered, in a 375° oven for 15 minutes. Uncover and bake 5 to 10 minutes more or until meat is no longer pink.
After Step 2 you can add a variety of fruits to these pancakes (cranberries, blueberries, raisins, apples, pears and bananas). Add some cinnamon to	recipe	or sprinkle some cinnamon-sugar on top before the pancake cooks. Your imagination is your only limitation.
Cook beef, drain and set aside. Brown uncooked rice in butter in a large skillet. Stir in water, carrots or corn, beef bouillon, parsley, onion, salt and basil. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in browned beef. Put in a 1 1/2 quart casserole. Cover and bake at 325° for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer.
Mix spices, dressing mix and oil together. Pour over pretzels. Mix. Bake at 325° for 15 minutes, stirring often.
Mix milk, egg	yolks and lime juice together. Beat 1 egg white stiff. Fold into the mixture. Pour into baked pie shell. Beat 3 egg whites. Gradually add sugar and cream of tartar. Spread over filling, forming peaks. Bake until brown at 350°.
Mix all ingredients together. Chill for 2 hours before serving. Serve with crackers or chips.
Mix all ingredients. Spray pans with Pam. Fill muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes. I usually add extra raisins. Bake at 400°. (Can be stored in refrigerator for 6 weeks.)
Cook noodles. Combine sauce, spices and onions. Mix together noodles, hamburger or other meat of your choice and sauce. In large casserole, layer noodles, meat mixture and cheeses. Bake at 350° for 45 minutes.
Roll large green stuffed olives in a strip of bacon and broil until bacon is crisp. Serve on toothpicks.
Brown hamburger meat; drain. Add pepperoni, mushrooms and pizza sauce. Heat. Roll out 1 can of crescent rolls in the bottom of a 13 x 9-inch pan. Pour hamburger mixture over top. Sprinkle Mozzarella cheese over hamburger mixture. Place the other can of crescent rolls on top. Bake at 350° for 20 to 25 minutes or until crescent rolls are golden.
In a 1 1/2-quart casserole dish; stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High in a microwave. Stir well after 4 minutes. Stir in margarine and vanilla. Put in microwave 2 more minutes on High. Add baking soda and quickly stir until light and foamy. Pour immediately into a greased baking sheet. Spread thin. Cool and break into pieces. Store in a tight container. Roasted peanuts may be substituted instead of raw, but must be added just before soda.
Mix Crisco and sugar until creamy. Add eggs, flour and flavoring, slowly, then beat at full speed for about 5 minutes. Pour into greased tube cake pan. Makes large pound cake.
Grease and flour Bundt pan. Place rolls in pan. Mix brown sugar and pudding. Sprinkle over rolls. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle on nuts. Pour melted butter over it all. Let set overnight to rise. Bake 30 minutes at 350°.
Prepare macaroni and drain. Heat oven to 350°; melt 2 tablespoons margarine. Add flour, milk and chicken flavor; simmer until thick. Add cheese. Mix. Spoon into greased casserole. Bake 30 minutes until bubbly. Makes 6 servings.
Sprinkle pecans in bottom of small greased and floured tube pan. Put cake mix and pudding into bowl. Add rum and oil. Mix well. Add eggs one at a time; mix well as they are added. Pour batter over nuts in pan. Bake at 325° for 1 hour or until done. Cool in pan for 20 minutes then turn onto plate and top with glaze.
Mix pudding, Jell-O and juice from cherries. Cook until thick; add cherries. Stir. Pour in pie shell. Top with pie crust or lattice. Be sure to cut slits in top pie crust. Bake at 400° for 30 minutes.
Beat cream cheese, mayonnaise, salt and lemon juice. Put pepper, carrots and onion in a blender. Add water. Blend and drain. Add to other ingredients and mix well. Refrigerate overnight.
Dissolve yeast in the warm water; add sugar, salt and oil and mix thoroughly. Add 1/2 of the flour and beat until there are no lumps. Add remaining flour; knead dough 5 minutes. Take half of dough and roll out to about 12 inches in diameter. Place on greased cookie sheet. Leave edges a little thicker. Repeat with the rest of dough on second cookie sheet. Let rise 20 to 30 minutes. Brush tops with salad oil.
Fold dry pudding into Cool Whip. Add other ingredients. Stir and refrigerate.
Microwave cream cheese in a small bowl on High until softened, 10 to 15 seconds. Stir in Cheddar cheese, green onion and mustard. Spread cheese mixture on ham slices. Roll ham from narrow end. Cut each roll into 4 pieces. Secure with wooden pick. Place on paper towel or large dinner plate. Microwave on High 45 seconds to 1 minute and 30 seconds.
Melt margarine; add sugar, egg and dates. Cook 10 minutes. Remove from heat; add vanilla, Rice Krispies and nuts. Stir until cool and roll in fingers. Roll in coconut. Store in refrigerator for 1 hour.
Cream margarine and sugar. Add egg yolks, one at a time, beating well after each. Add 1 1/4 cups flour and the flavorings. Mix well. Set aside. Mix 1/2 cup flour with nuts and fruits; stir to well mixed. Beat egg whites until stiff. Fold into batter, then pour over nuts and fruit. Grease and flour Bundt pan. Start in cold oven at 250°. Bake for 3 1/2 to 4 hours.
Sift first five ingredients; set aside. In large bowl, beat eggs; add sugar. Blend together. Add pumpkin and oil; blend. Add flour mixture; beat. Stir in nuts. Grease and flour 2 loaf pans. Bake at 350° for 50 minutes. Enjoy!
Prepare rice. Heat oven to 350°; grease an 8-inch pan. Combine next ingredients except raisins. Pour egg mixture over rice; add raisins. Sprinkle with cinnamon. Bake 45 minutes.
Mix dry ingredients. Add water and cook until thick. May add 1/2 cup cider and 1/4 cup Amaretto. Use over ham or as a side dish for ham.
In bowl, mix milk, beaten eggs, salt and sugar. Stir in flour gradually. When batter is ready, drop it from a spoon in boiling water. See that the spoon includes a bit of apple each time. Test the Apple Halushki by cutting one in half for doneness. If the inside is cooked through then it is done. Serve with melted butter. Enjoy!
Blend all ingredients. Knead slightly. Flatten 1 tablespoon dough with sugared cup bottom. Bake at 350° about 10 to 12 minutes.
Slice peeled and cored apples into rings. Heat butter in skillet. Add apples and cook until fruit just softens. Remove from pan. Add sausage to same pan and fry it until browned. Pour off fat. Add herbs and cider to pan and bring to gentle boil. Continue to cook until the sausage is thoroughly cooked and the liquid is reduced to a thick syrup. Return apples to pan to reheat them and serve. Serves four.
Wash potatoes. Cut potatoes into thin slices, but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting through. Insert onion slices into potato slices, at least 5 to 6 per potato. Drizzle butter over potatoes and sprinkle with garlic salt and pepper. In microwave-safe dish, cook on High power 15 minutes. Rotate dish once halfway through cooking cycle. Serves 4.
Line a 13 x 9-inch serving dish with pieces of lettuce. Over this, sprinkle the green pepper, red pepper, celery, onion and peas. Mix mayonnaise, sour cream and sugar and spread over the peas. Sprinkle the top with the grated cheese and bacon bits. Refrigerate overnight before serving.
Beat ingredients (except apples), liquids first. Grease tube pan and flour it. Put 1/2 batter in pan. Slice 1/2 of the apples on top of batter. Sprinkle with cinnamon and sugar. Add other half of batter. Add more apples on top and cinnamon and sugar. Bake at 325° for 1 1/2 hours. Let stand 10 minutes.
Chop onion. Make hamburger balls, mixing in onion. Add salt, pepper and garlic salt to taste. Cook in 400° oven until done. Heat sauce. Toast rolls. Put hamburger on roll and cover with sauce. Add cheese.
Chop onion, cucumber and tomatoes into tiny pieces. Cook spaghetti until done. Rinse in cold water. Add to onion, cucumber and tomatoes. Add Italian dressing; mix well. Add McCormick seasoning to taste. Refrigerate until ready to eat.
Run ingredients through a food chopper. Cook until soft in water to cover, with 1 cup salt. Drain and rinse in cold water.
Cream together and press into pie plate. Bake in oven about 20 minutes at 350°. Do not overbake.
Preheat oven to 350°. In 1 1/2-quart casserole combine beans, 1/2 can French fried onion, soup, milk and pepper. Bake 40 minutes. Top with remaining onion. Bake an additional 5 minutes. Serves 6.
Combine tomatoes, chili peppers, jalapenos, onion, coriander and cilantro in blender. After blended, stir in lime juice, salt and pepper to taste. (Reduce jalapenos for milder taste, add more if you dare.)
Mix all ingredients together and put in a graham cracker crust. Bake at 350° for 20 minutes until firm. Top with meringue and chill.
Chop onion, then smother in oil. Add chopped up sausage and salt and pepper, then add parsley and tomato sauce. Cook about 5 minutes. Put rice in cooker, then add butter and tomato sauce mixture. Stir in shrimp. It's done when rice cooker bell rings.
For crust, unroll crescent rolls and gently pat into a 13 x 9 x 2-inch ungreased baking pan. Bake according to package directions. Cool on wire rack. Meanwhile, stir together the cream cheese, dressing and dill weed. Spread cream cheese mixture evenly over the crust. Sprinkle with desired vegetable toppings and the shredded cheese. Gently press vegetables and cheese into the cream cheese mixture. Chill about 1 hour before serving.
Melt chocolate and butter or margarine over low heat. Remove from heat; stir in confectioners sugar and vanilla. Mix in hot water, one tablespoon at a time.
Empty pie filling into a 9 x 13-inch pan and spread around (does not have to be perfect, just not in a mound). Empty pineapple the same way. Dump dry cake mix on top of filling and pineapple. Just spread so it's not mounded. Slice stick of butter and scatter slices on top. Bake at 350° for 55 to 60 minutes. Let cool and serve with pie server.
Preheat oven to 325°. Cream margarine, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 10 x 15-inch pan for 15 to 20 minutes. Cut while hot. Remove from pan immediately. Yields 5 dozen.
Brown hamburger, onion and drain. Add rest of ingredients. Simmer for 20 minutes.
Make a mix with flour, salt and butter. Add milk slowly, bring to a boil and boil 1 minute. Add chicken stock and wine. Place chicken breasts in baking dish and top each with 1 slice of cheese. Pour sauce over meat. Top with crushed onion and garlic croutons and drizzle melted butter over all. Bake at 350° for 1 hour. Season to taste.
Dissolve Jell-O in 1 cup boiling water. Put in blender, then add cream cheese. Drain pears, reserve juice to make 1 cup. Add water to make 1 cup complete, put in blender along with pears. Blend on high until smooth. Add Cool Whip with blended liquid, again blend on high until all is smooth. Pour in glass bowl and refrigerate until mold is set or overnight.
Cut flowerets off broccoli. Peel stalk of broccoli. Slice stalk. Add sunflower seeds, raisins and onion to broccoli. Mix Miracle Whip, vinegar and sugar. Pour over broccoli mix. Add bacon and mix well.
Mix 1/2 cup cold water and cornstarch to a paste. Mix hot water and sugar in saucepan and bring to a boil, stirring constantly. Combine this mixture with the cornstarch paste and cook until mixture begins to thicken, about 15 minutes.
Wash Boston butts good. Season to taste (salt, pepper, Accent and garlic powder). (Any kind of meat can be substituted; chicken or beef.) Fry in oil until brown on both sides. Remove from pan. Cut meat off bone into strips. Pour out any remaining oil from frying pan. Return strips to frying pan. Pour teriyaki over meat; stir. Place top on frying pan over medium heat; stir occasionally. Cook for 15 to 20 minutes or until meat feels tender when poked with a fork. Turn heat off and serve over hot rice or potatoes. Cook rice according to cooking instructions. (Any vegetables you like can be added to stir-fry.
Mix all ingredients well and pour into shallow greased casserole dish. Dot the top with several pats of butter. Bake at 350° for approximately 45 minutes.
Mix jello, 1 tablespoon sugar added with only 2 1/2 cups boiling water; set aside. Break up 1/2 angel food cake into pieces. Place in bottom of angel food cake pan evenly.
Melt chocolate chips with 14 ounces almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and nuts. Pour into greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining 2 ounces of almond bark and oil over low heat, stirring until smooth. Drizzle over pizza. Refrigerate until firm. May keep out at room temperature.
Heat 1 cup pear juice. Add Jell-O and dissolve. Mash pears and combine with cream cheese. Add Jell-O. Let stand in refrigerator until almost set. Add 2 cups Cool Whip and stir together. Chill 4 hours.
Put the bones into a pot and fill it up with water so that the bones are covered. Add celery, turnip, carrots, leek and root of parsley. Peel the onions, cut them into two parts and lay them on the hot oven until they become light brown (you don't have to use a pan!). Add onions to the soup. Heat it up until the water is boiling and then simmer it on lower temperature. Add the rest of herbs and spices and season to taste with salt and pepper.
Cook Jell-O according to package directions. Let it cool. Add pint of sour cream slowly to cooling Jell-O. Take eggbeater and blend ingredients. Add crushed pineapple. Stir into mixture and let it cool. Place into mold. Refrigerate for several hours.
Beat margarine, sugar and eggs. Add flour and baking soda, then chocolate chips and nuts. Spread in a 15 x 10 x 1-inch jelly roll pan. Bake at 375° for 20 minutes. Cool. Cut into 2-inch squares.
Mix together in small bowl. Take dry cloth; rub rusted area. Rust instantly depletes from your metal and brass treasures.
Mix all ingredients together and bring to a boil. Cook for 15 minutes. Pretty tasty!
Dissolve Jell-O in hot water. Chill until slightly thickened. Combine all other ingredients and add to Jell-O. Chill. Unmold and garnish with greens and whole walnuts.
Preheat oven to 425°. Grease an 8 x 8 x 2-inch pan. Mix the flour, corn meal, sugar, salt and baking soda in a medium bowl. Mix vinegar, milk, beaten egg and melted butter in a small bowl (vinegar and milk will sour). Mix liquid ingredients into dry ingredients. Bake 20 minutes or until golden brown.
Defrost and drain spinach. In food processor, chop onion, water chestnuts and spinach, then add vegetable soup mix. In large bowl, mix chopped ingredients, mayonnaise, sour cream and lemon juice. Be sure to mix well and let set in refrigerator. Get a loaf of pumpernickel bread, cut off the top portion and hollow out the inside. Put dip inside and serve. This is also good on a baked potato.
Drain artichoke hearts thoroughly; dice and set aside. Cook pasta in a large pot of boiling salted water until al dente.
Dissolve gelatin in boiling water. Add juice from pineapple. Add cottage cheese, evaporated milk, pineapple and walnuts. Put in refrigerator. When set or before serving, garnish with grapes, sliced in half.
In a large saucepan, melt the butter or margarine and saute the onion and garlic for a few minutes. Add the curry, pepper, broth and water to the pan and bring the soup to a boil. Add the broccoli and potato. When the mixture returns to a boil, reduce the heat, cover the pan and simmer the soup for about 20 minutes or until the vegetables are tender. Puree the soup in batches in a blender or food processor. Return the puree to the pan, stir in the milk and cook the soup over low heat until it is hot (but do not boil it).
Mix all ingredients together and bake at 350° for 40 to 45 minutes in 9 x 9-inch pan.
Mix together cheese, cream cheese and mashed garlic or chopped onion. Roll in chopped pecans.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and butter or margarine. Cook and stir over very low heat until chips are melted and smooth. Add milk; mix well. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoonful, using measuring spoon, of dough around candy kisses. Place 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes. Cookies will be soft and appear shiny, but will become firm as they cool. Do not overbake. Remove from cookie sheets; cool and drizzle with icing.
Chop vegetables. Cook in small amount of water for 20 minutes. Melt butter and blend in flour thoroughly. Heat broth, cream and add very gradually to butter and flour mixture. Stir until all lumps disappear. Add vegetables (water and all). Stir and cook over low heat for 10 minutes. Season to taste. Add meat and rice. Cook over low heat until meat is heated. Makes 12 servings.
Melt chocolate over low heat in melting butter. Add sugar and cream and stir until well blended. Put over medium heat, stirring constantly, until all sugar is dissolved. Do not let come to a hard boil, but cook slowly 4 minutes. Beat in vanilla.
Serve with rice. Cut beef into 1/4-inch strips (partially frozen beef, slices easier). Heat oil in large skillet. Add beef and cook about 5 minutes, turning frequently, or until brown. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes. Add green pepper last 5 minutes of simmering. While beef simmers, cook rice as directed on package.
Do not whip the cream. Mix all ingredients well. Add cinnamon. Pour into deep dish pie shell. Bake at 350° for 45 minutes.
Put spices in cheesecloth bag. Simmer all ingredients except orange slices, covered, for 10 minutes. Remove spices. Float orange slices. You may also add 3 oranges, shredded, with cloves.
Toss cheese and flour together. Combine milk, eggs, salt and pepper. Add spinach and cheese mixture to milk. Mix well. Pour into crust. Top with dash of nutmeg. Bake 1 hour at 350°.
Mix dry ingredients. Add eggs, oil, corn and sour cream. Pour in greased baking pan. Bake at 375° for 35 to 40 minutes.
Brown ground beef, then drain. Mix all together; let simmer. Serve with shredded cheese and sour cream.
Preheat oven to 350°. Cream the butter and sugar. Add vanilla and eggs; blend well. Add oil, flour, baking powder and baking soda. Add soured milk (milk plus vinegar), cocoa, spices and nuts. Add zucchini. Put into a 13 x 9-inch pan sprayed with Pam. Sprinkle chocolate chips over top and bake at 350° for 35 to 40 minutes.
Mix flour, Herman, baking powder, salt and oil. Transfer to floured board. Knead (needs very little handling). Roll into balls or shape as desired. Bake rolls on greased cookie sheet in 425° oven or 13 to 15 minutes or until browned.