HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder and salt. Return any particles left in sifter to bowl. Cut butter into dry ingredients. Add egg and milk; mix. Add more liquid, if needed, to pat out lightly on floured board to 1/2-inch thickness. Cut with 2-inch biscuit cutter and place on buttered baking sheet.
Combine dry ingredients. Beat egg yolks and add milk to egg yolks. Add to dry ingredients. Cook on low heat until thick. Add butter and vanilla and let stand until cool.
Cook ground beef in a large skillet until browned, stirring to crumble; drain well. Combine ground beef, beans, water and seasoning mix. Bring mixture to a boil over medium heat; reduce heat to low and simmer 20 minutes. Cook rice according to package directions. Set aside.
Heat pan, add 1 1/2 tablespoons oil and 1 clove garlic, crushed. When garlic browns, remove. Add beef, fry a few minutes. Do not agitate very much. Season with salt and pepper. Add one cup soup stock and continue to cook for a few seconds.
Layer bread crumbs. Brown sausage and drain. Place bread cubes in baking dish. Put sausage on top of bread cubes and then cheese. Beat eggs, milk and salt. Pour over top. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix egg yolks, sugar, margarine, vanilla and milk. Add flour and mix to biscuit consistency. Roll on floured board. Cut with cookie cutter. Place on cookie sheet. Bake at 450° until golden.
Mix first 3 ingredients and let set 3 hours; drain. Bring remaining ingredients to a boil; drop in cucumbers. Simmer 20 minutes. Put in jars while hot.
Mix milk, sugar, cocoa, and oleo in a large saucepan and boil 1 minute. Remove from heat and add peanut butter, oats, and vanilla. Stir until blended together. Cool. Drop by spoonful on waxed paper.
Saute green onions in butter until tender. Stir in remaining ingredients. Spoon mixture into lightly greased 1 1/2-quart casserole. Bake at 350°, uncovered, 1 hour and 10 minutes. Yields 6 servings.
Mix flour, margarine, pecans and 1 tablespoon sugar. Then pat into 9 x 13 baking dish to form crust. Bake for 15 minutes at 350°.
Blend margarine and flour over medium heat until smooth. Add salt and broth. Cook until thick. Add mushrooms with liquid. Mix chicken, spaghetti, cheese and sauce. Put in oiled 2-quart casserole. Top with crumbs and bake at 350° for 30 minutes. Serves 6.
Cook the rice according to directions. Lightly saute the celery and onion. Set aside.
Slice clean, unpeeled potatoes lengthwise. Arrange in a 9 x 13-inch pan. In small saucepan, simmer margarine, cheese, garlic powder, salt and flour. Spoon over potatoes and bake at 350° for 40 to 45 minutes. Serves 5.
Combine sugar, butter, corn syrup and evaporated milk in a large saucepan. Cook over high heat, stirring frequently to 210° on candy thermometer, about 5 minutes.
Put vegetables in a large pot. Add water and spices. Bring to a boil; then cook on medium heat until tender. Mix the flour or cornstarch with a small amount of water until smooth; then add to the pot, stirring until well mixed. (If you use whole milk, you may need a little more flour or cornstarch.) Add milk and continue to stir. Continue to cook on low heat for about 5 minutes, until milk is well heated (do not boil). Add margarine or butter and stir.
Chop red pepper. Slice onion. Cut olives into small pieces. Cut salami into small cubes and put into a large bowl. Cook macaroni according to package directions. Drain and add to above ingredients. Put half of the dressing onto ingredients and toss well. Cover and refrigerate. Before serving, add remainder of dressing and grated cheese mixing well.
Cook dates in 2 1/2 cups distilled water for 1 hour. Then set to one side to cool. Now place nutritional yeast into 1/2 cup distilled water along with honey. Make sure honey is dissolved. Let rise for 15 minutes. In large mixing bowl, combine oats, flours and salt. Stir in dates, yeast and honey. Mix with electric mixer. Stir in pecans. Spoon into sprayed Pam muffin pan nearly full. Let rise 30 to 40 minutes. Bake at 350° for 20 minutes.
Cook potatoes until tender with peeling on. Cool potatoes and peel. Let set until ready to combine with other ingredients. Then cut into small squares. Dice egg whites small and mash yellows. Slice dill pickles into small pieces. Combine in a large bowl, eggs and potatoes. Combine and mix all other ingredients in a bowl together. Then pour the mixture over the potatoes and eggs. Mix gently. Serve whenever ready or chill first.
Mix all ingredients (except scallops) in a bowl. Add scallops and marinate at least one hour. Remove scallops from marinade and place on foil-lined pan. Broil 8 to 10 minutes (4 to 5 inches from heat), turning once.
Mix ingredients together as given. Fold in 1/2 cup sour cream. Put in glass baking dish. Bake at 350° for 20 minutes. Serve on crackers.
Saute the onion and celery in the margarine. Add the vinegar, brown sugar, Worcestershire sauce, ketchup, mustard and water. Simmer for 10 minutes. Add the hamburger. Simmer until ready to serve.
Mix flour, margarine and cheese into a dough. Shape into small balls, indenting each one with your thumb. Place an olive in the centers and form dough all around. Refrigerate for 1 hour. Bake on cookie sheet (ungreased) approximately 2 inches apart. Bake at 400° for 12 minutes. Serve hot or cold.
Mix the cream cheese, sugar and vanilla together until well blended. Add egg to mixture; mix well and pour into unbaked pie shell.
In a large bowl, mix Ricotta cheese, 1 cup Mozzarella, egg, spinach and seasonings. In a greased 13 x 9 x 2-inch baking dish, layer 1/2 cup sauce. Cover with noodles. Next layer half the cheese mixture. Repeat. Top with noodles, sauce and remaining 1/2 cup of cheese. Pour water around edges. Cover tightly with foil. Bake in a 350° oven for 1 hour and 15 minutes, until bubbly. Let stand 15 minutes before serving. Enjoy.
Spray baking dish with cooking spray to prevent sticking. Spread cooked broccoli in bottom of dish. Spread softened cream cheese over broccoli.
In a large bowl, beat together butter, peanut butter and brown sugar until light and fluffy. Blend in water, egg and vanilla. Add dry ingredients; mix well. Chill dough for 1 hour. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross patterns. Bake for 9 to 10 minutes or until edges are golden brown. Remove to wire racks to cool. Yields 7 dozen.
Parboil the first 5 ingredients. Mix Bisquick, eggs and cheese. Mix all ingredients together and bake at 350° for 30 to 40 minutes.
Turn on mixer. Keep adding ingredients to the bowl with mixer at medium speed. Turn batter into a greased and floured Bundt pan. Bake slowly at 275° for 1 1/4 to 2 hours. Cake is done when toothpick inserted in center comes out clean. Cool; sprinkle with confectioners sugar. Serves 12.
Cut beef across grain into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in a large frying pan. Add beef and toss over high heat until brown and tender. Turn up heat and add vegetables. Toss until tender. Mix cornstarch with water. Add to pan; stir and cook until thick. Add tomatoes and heat thoroughly. Yield: Serves 4.
Heat oven to 350°. Beat margarine, sugars, peanut butter, vanilla and egg in medium bowl vigorously until creamy and blend well. Mix flour, baking soda, salts and oats. Stir in chocolate chips. Drop tablespoon of dough about 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until brown. Remove from cookie sheets. Add 1/3 flour if omitting oats.
Combine noodles, cottage cheese and vegetables. Mix lightly. Combine sour cream and seasoning; toss with noodles. Chill.
Mix Italian dressing and brown sugar together. Put all ingredients in a bowl and mix together. Serve on lettuce. Makes 2 servings. Very good.
Using cooking sheet, put cracker crumbs first and then butter, making a base. Add remaining ingredients and pour can of sweetened condensed milk over top. Bake at 350° for 20 minutes or until brown.
Dice the peeled potatoes, celery and onion in small pieces. Cover with water and add margarine and salt and pepper. Boil until vegetables are done. Add milk and heat again. Eat over crushed crackers or bread.
Grease and flour loaf pan. Preheat oven to 350°. Combine all the ingredients in a bowl. Beat well and pour into a loaf pan. Bake for 50 minutes or until toothpick test is done.
Mix cream cheese, mayonnaise, horseradish and catsup. Blend well. Add shrimp and continue mixing. Add celery and mix again. Refrigerate until ready to serve. Serve on Bagel chips or crackers. Makes 1 cup.
Mix all ingredients together (except bread and cucumber) and refrigerate. Spread mix between two pieces of the cocktail rye bread with 1 or 2 cucumber slices and enjoy.
Boil chicken, salt and pepper. Take off bone and layer in a 9 x 12-inch dish. Pour chicken broth and cream of chicken soup over chicken. Mix flour, milk and margarine in bowl. Let set for a few minutes. Pour over chicken. Cook until golden brown at 375° to 425°.
Remove skin from chicken pieces. Lightly salt chicken. Preheat oven to 400°. In oven, melt 2 tablespoons butter and shortening in a 15 1/2 x 10 1/2-inch jelly roll pan. In 2-quart plastic bag, combine flour, salt, pepper and paprika. Shake chicken pieces to coat them well. In medium bowl, beat together eggs with milk. Dip flour coated chicken in egg mixture. In another 2-quart plastic bag, combine cheese and bread crumbs. Shake chicken pieces in cheese mixture to coat well. Place chicken bone side down in melted butter and shortening in jelly roll pan. Drizzle 1/4 cup butter over chicken pieces and bake in preheated oven at 400° for 1 hour. Serve hot or cold. Serves 8 to 10.
Cook onion in oil until clear. Add remaining ingredients. Simmer, stirring occasionally, for 15 minutes. Makes about 2 cups. Store tightly covered. Keeps well.
Mix all ingredients together in medium size bowl. Sprinkle 2 or 3 more walnut halves, chopped, on top. Cover and refrigerate. Oooh . . .it's so good.
Mix in a bowl until crumbs are formed the flour, shortening or butter, nutmeg, brown sugar and cinnamon.
Preheat oven to 425°. Spray a baking dish with Pam cooking spray. Combine dry ingredients in a large dish. Roll chicken in mixture. Place skin sides down in baking dish. Bake uncovered to 35 minutes. Turn over and bake 15 minutes longer or until done. Serves 6.
In bowl, beat pudding mix and milk. Add sour cream, Eagle Brand milk and Cool Whip.
Place pineapple in pan and bring to a boil. Remove from heat, add gelatin. Stir until dissolved. Stir in milk, coconut and pecans. Cool. Fold in cool whip. Pour into 13 x 9 x 2 pan and chill until firm.
Brown hamburger, onion and garlic. Drain well. Stir in tomato sauce, catsup, oregano and sugar. Cover and simmer 10 minutes. Remove from heat and add cream cheese and Parmesan cheese. Stir until cheeses melt. Serve warm with chips or crackers. Makes 3 cups and freezes well.
In a bowl, beat eggs and mix in sour cream. Stir in corn. Stir in dry muffin mix. Mix well and spoon into greased casserole. Will be puffed up and golden brown when done. Bake at 350° for 1 hour.
Cool candy slightly. Beat until mixture is creamy and begins to thicken. Stir in 1 cup chopped walnuts. Turn into greased 8-inch square pan. Cool. Cut into squares.
Dissolve Jell-O, marshmallows and salt in 2 cups hot water. Chill until partially set, then beat until fluffy. Whip cream until stiff peaks form. Beat the cream cheese and pineapple together. Fold in whipped cream. Beat into jello mixture. Cover top with chopped pecans. Chill.
In a pitcher, combine water, lemon or lime juice and sugar. Stir until sugar dissolves. Serve immediately over ice and chill until serving time. Makes 5 (about 8 ounce) servings.
Grease and flour bottoms of two 9-inch round baking pans. In medium bowl, stir together the first 4 ingredients, then set aside. In large bowl, with mixer at high speed, beat sugar, eggs and vanilla (occasionally scraping bowl), for 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise, then add flour mixture in four additions alternately with water, beginning and ending with flour. Pour into pans. Bake at 350° for 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove and cool on wire racks.
Dissolve Kool-Aid and sugar in the water. Add frozen juices. Chill, then add ginger ale before serving. Makes 1 1/2 gallons.
In a large bowl, mix well and spoon into dishes. Chill for 30 minutes.
Blend ingredients together. Form into balls. Place on ungreased cookie sheet; bake at 350° for 15 to 20 minutes.
Saute mushrooms, onion, green pepper and squash in margarine and garlic salt. In 14-inch Dutch oven, place an inverted tin or aluminum	pie plate on bottom of Dutch oven. Put pie shell in second pie plate on	top of inverted pie plate. In separate bowl mix cheeses. Put tomatoes in pie shell. Sprinkle 1 cup of cheese mix over tomatoes. Spread vegetable mix over cheese. Mix the mayonnaise with remaining cheese and spread on the top.	Bake until golden brown with 14 coals on the top and 8 coals on the bottom.
Bring all ingredients, except pork, to a simmer. Pour over pork, sliced in 2-inch cubes. Cover and refrigerate overnight. Bake for 1 1/2 hours at 325°.
Cook broccoli in water in a covered saucepan until crisp and tender; drain. Place broccoli in a greased 11 x 7 x 2 (2 qt.) baking dish set aside. Combine chicken, soup, mayonnaise, parmesan cheese and curry powder and spoon over broccoli. Top with bread cubes and butter.
Mix tomatoes, cheese, onion and peppers. Melt butter in double boiler. Add mixture and, when heated, add eggs (well beaten). Cook until eggs are creamy, stirring often. Serve on warm buttered saltine crackers. Great warm lunch for kids or light Sunday supper.
Cream sugar with flour and butter. Add eggs, buttermilk and coconut. Mix well and pour into the pie shell. Bake at 300° to 325° until done.
Bake or boil chicken until done and debone. Cut into small pieces. Mix in another saucepan the chicken broth and cream of chicken soup. Stir until smooth. In a 9 x 9-inch baking dish, put chicken pieces and Stove Top stuffing mixture from saucepan. Bake in a 350° oven for 1/2 hour.
In medium size bowl, combine all ingredients except chips and veggies. Mix well. Cover and chill. Stir before serving. Makes 2 1/2 cups. Refrigerate leftovers.
Preheat oven to 350°. Prepare stuffing according to box. Mix noodles, chicken, 1 cup of stuffing, soup and 1 soup can of water. Pour into casserole dish. Spread remaining stuffing on top of casserole. Bake for 25 to 30 minutes or until topping starts to crisp.
Combine dry pudding mix, pineapple, nuts, and marshmallows. Fold in Cool Whip and chill at least 1 hour.
About 1 hour and 10 minutes before serving: Prepare pie crust. Refrigerate. Preheat oven to 400°. In large bowl mix well the sweet potatoes with remaining ingredients. Spoon into pie crust. Bake 45 minutes or until set. Serve hot or cool. Makes 8 servings.
Combine all finely chopped ingredients; mix well and allow to chill and blend in the refrigerator.
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low. Stir until chocolate is melted. Combine powdered sugar and hot water; add to chocolate mixture, stirring well. Stir in coconut. Spray a 9-inch pie plate with vegetable cooking spray. Firmly press pie crust mixture onto bottom and sides of pie plate. Cover and chill until firm. Fill crust with softened vanilla ice cream; freeze until serving time. Shave a few pieces of chocolate over pie, if desired.
Marinate the brisket 10 hours (overnight) in all ingredients. Bake 3 1/2 hours at 350° in marinade in covered pan (can add more water). Cool. Slice very thin. When ready to serve, pour sauce over and bake 1 hour at 350°.
Cook chocolate pudding according to directions. Add the pudding to chocolate cake mix and add 1 egg. Hand beat until blended. Pour into ungreased cake pan. Sprinkle chocolate morsels over top. Bake at 350° for 30 minutes.
Mix all ingredients together. Pour into casserole dish. Bake at 350° for 35 to 45 minutes.
Bring cream and butter to boil. Combine mixture with melted chocolate. Add egg and vanilla. Thicken with powdered sugar.
Preheat oven to 350°. Mix flour and baking powder; set aside. Melt margarine, add sugar, brown sugar, vanilla and egg. Mix in flour mixture. Blend well. Add oats, raisins, walnuts and cherries. Drop by spoonful on ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Cool a couple minutes before removing from cookie sheet.
Mix and pour over hash browns. Sprinkle with crushed corn flakes. Bake at 350° for 1 hour in a 9 x 13-inch baking dish.
Combine cranberry juice cocktail, lemon juice and sugar, blending well. Chill. To serve, pour over ice in a punch bowl. Add ginger ale and sherbet. Garnish with lemon slices. Serve at once. Yields 24 servings.
The night before, wash beans and soak overnight. The next day, assemble all ingredients, except sausage and rice, in a slow cooker. Fill with water to 1-inch from top. Cover and cook on high for 5 to 6 hours, or until beans are tender. During the last hour of cooking, slice sausage in 1/2-inch pieces and add to mixture. When heated through, serve over hot rice with hot sauce to taste.
Boil potatoes (skins on). While potatoes are still warm (this is important, pay attention) skin and cube 1/3 of potatoes into large bowl. Sprinkle 1/3 of the parmesan cheese on potatoes. Keep layering until potatoes and parmesan cheese are gone. Blob mayonnaise, onion and celery on top, mix and cool.
Fry bacon until crisp; remove from skillet. Brown sesame seed in hot bacon fat; remove from skillet, drain and cool. Add Parmesan cheese to seed and mix well. Tear spinach into bite-sized pieces. Combine remaining ingredients (except eggs) for dressing, mixing well.
Mix all the first 3 ingredients. Save 1/2 cup pretzels. Mix and line 9 x 13-inch pan. Bake 8 to 10 minutes at 325°. Mix next 3 ingredients together. Let crust cool and put Cool Whip mixture over pretzels. Add 2 cans cherry pie filling (or any other) and sprinkle remaining pretzels over the top. Refrigerate overnight.
Grease 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Spread in pan and bake at 350° for 20 minutes. Cookies should be soft in center when taken from oven. Leave in pan. Cut into 2-inch squares. Makes 16 squares.
Cream together margarine, shortening and sugar. Add egg yolks; beat well. Sift flour and soda; add alternately with buttermilk to creamed mixture. Stir in vanilla, coconut and nuts. Fold in egg whites. Bake in 3 (9-inch) pans at 350° for 25 minutes or until done.
Dig out middle of loaves of bread. Break this middle into pieces to use to dip later. Mix all ingredients except save some cheese for tops. Pour into loaves. Sprinkle with cheese. Bake, at 350° for 1 hour to 1 hour and 15 minutes. You will also need an extra loaf of rye bread in slices to use to also dip. Break these in pieces.
Cook everything, except strawberries, until thick. Then add sliced strawberries; pour into baked crust. Chill, then use whip cream, if desired, or Cool Whip. (Any fruit can substitute for strawberries.)
Melt butter in small pan over low heat. Whisk in Worcestershire sauce, mustard and tomato paste until well blended and smooth.
Brown ground beef. Drain and rinse. Cook ground beef and rice mixes together according to package directions. Add Ro-Tel, Velveeta and chili beans. Mix gently. Cook over low heat until cheese is melted. Garnish with shredded Cheddar and serve over corn chips.
Wash chicken. Take off excess fat. Sprinkle with Mrs. Dash salt inside and outside. Place in large microwave dish with lid; breast side down. Microwave on high 15 minutes. Turn chicken. Microwave 20 more minutes. Chicken will be nice and brown.
Combine flour, sugar and salt in 1 1/2-quart bowl. Add syrup and eggs, one at a time, beating after each addition. Add milk, pecans and vanilla; blend well. Pour into pie shell. Bake near center of oven at 375° for 50 minutes. Cool before serving. Yield: 8 servings.
Cut peppers, seeded, into strips of 1-inch wide by the length. Drain olives. Toss this with dressing and garnish with crumbled cheese and sliced onions.
In the graham cracker pie crust: Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth, beat in sugar, milk, peppermint extract; fold in whipped topping. Divide mixture in half. Stir food coloring into one-half until evenly colored. Fill pie crust with alternate drops of white and green whipped topping mixture. Smooth top of pie with spatula. Chill 3 hours.
The corn meal must be slow ground corn meal, like that found on the East Coast of the Carolinas. No others will work in this recipe.
Beat eggs and pour over rest of mixture, which is already in unbaked pie shell. Add top crust. Slit in several places. May spread with butter and sprinkle with sugar and cinnamon if desired. Bake 1 hour at 400°. Excellent. Tastes like apple pie.
At least 1/2 hour before grilling, heat ketchup in a pan or burner or over coals until it reaches a simmer. Add honey, garlic, pepper sauce, red cayenne and black peppers, chili powder and thyme. Let simmer, stirring often, for about 20 minutes.
Preheat oven to 350°. Cream butter and shortening. Add sugar gradually. Add unbeaten eggs, one at a time. Add vanilla and dry ingredients. Drop on greased cookie sheets. Flatten with glass dipped in sugar. Bake at 350° for 10 minutes.
Mix margarine, Bisquick, milk and sugar. Pour over blueberries in a 2-quart baking dish. Bake at 350° for about 45 minutes or until nicely browned. Serve with ice cream or whipped cream.
Mix flour and baking powder with the candied fruits. Cream the butter and sugars together. Separate the eggs. Add the egg yolks and the flour mixture alternately with the lemon extract and pecans. Fold in the stiffly beaten egg whites. Pour into a greased and floured tube pan. Let stand overnight. Next day, bake at 250° for 3 hours.
In large bowl mix together beef, bread crumbs, pepper, garlic salt, salad dressing mix, milk and egg. Roll the mixture into balls about 1 inch in diameter. Place 20 meatballs on microwave-safe tray. Sprinkle with paprika. Cover with wax paper. Microwave on High for 3 1/2 to 4 minutes until meat loses its redness, turning once. Continue this procedure with remaining meatballs. Serve with toothpicks. Makes about 40 meatballs.
Mix all together. Add 1 1/2 to 2 teaspoons to 1 cup boiling water. Delicious and almost no calories!
Cook cabbage in water until tender. Cut out cabbage hearts and carefully peel leaves off and set aside. Brown ground meat and onion and drain. Mix browned meat, 2 cups rice, salt, pepper and garlic. Place about 2 to 3 tablespoons of mixture in a cabbage leaf and wrap. Place in large casserole; put remaining rice and tomato sauce over top of stuffed cabbage and cover. Bake for 1 1/2 to 2 hours in a 350° oven.
Mix flour and sugar together. Add cream; pour over peaches which have been placed in the crust, cut in half with pit side up. Add cinnamon. Bake at 450° for 10 minutes, then 350° for 30 minutes.
Brown meat; drain. Add tomatoes, tomato paste, water, onion and seasoning; simmer 10 minutes. Fry tortillas in hot oil until softened; drain.
Mix and bake in 350° oven for 55 minutes in Bundt pan.
Combine all ingredients; mix well. Shape in a ball. Roll in chopped nuts. Chill for 1 hour. Serve with crackers.
Mix dry ingredients together with raisins; add egg and applesauce. Mix together and bake 15 minutes at 350°. Make 6 muffins.
Fold yogurt into whipped topping; spoon into crust. Freeze about 3 hours. Remove from freezer and place in refrigerator for 30 minutes before cutting. Store remaining pie in freezer.
Melt chocolate over hot water and mix oil and salt. Put about 1/2 of this in 8 or 9-inch greased pan. Cut marshmallows in halves and lay the halves on top of chocolate and press into chocolate. Add 1 cup of nuts to other half of chocolate and pour over marshmallows.
Melt butter. In large bowl, combine 1 cup flour, sugar, onion, dill, salt, soda and yeast; blend well.