HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and Crisco; add sugar and continue creaming. Add eggs, one at a time. Add milk and flour alternately. Add salt and baking powder. Add flavoring. Put into tube pan and bake 1 3/4 hours at 325°.
Combine all ingredients in blender and run on high speed for 1 minute. Put chicken on grill skin down with medium heat for 3 - 4 minutes. Turn chicken and paint baste on browned side. Keep repeating procedure until fully cooked.
Mix Cool Whip and milk until fairly thick, then add peanut butter and blend until thickened like pie filling. Pour into pie crust. Refrigerate for a few hours until jelled, then serve cold.
Combine corn, soft butter, garlic salt, cornbread mix and beaten eggs. Stir until well blended. Spread into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Top with shredded cheese. Bake for 10 minutes or until center is set. Recipe can be cut in half or enlarged. Baking time should then be adjusted.
Melt peanut butter and chips in pan. When all are melted, remove and stir in vanilla, marshmallows and cornflakes. Mix until well coated and drop on wax paper. Cool in refrigerator.
Chop up the green onion. Peel and chop the tomato. Peel the avocados, cut in half and take out the seeds. Mix all the ingredients together (either mash them up with a fork or use an electric blender).
Spray cookie sheets with cooking spray. In large bowl, combine oats, flour, sugar, cocoa, baking powder and salt. Add egg whites, corn syrup and vanilla; stir just until dry ingredients are moistened (dough will be very thick). Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake in 350° oven for 10 minutes or until set. Cool 5 minutes on cookie sheet. Remove; cool on wire rack. Makes about 2 dozen.
Saute green onions, peppers and celery in butter. Add other ingredients, mix thoroughly and place in casserole dish. Bake until hot or until bubbly.
In a large skillet, sprayed with nonstick cooking spray, brown meat and onion. When meat is done, add remaining ingredients and simmer over low heat approximately 15 minutes. Serve over pasta. Makes 8 servings; each serving 166 calories and 2 grams of fat.
Cook celery and onion in butter until tender. Add water, potatoes, carrots, bouillon, salt, thyme, rosemary, garlic and pepper. Cover; simmer 20 minutes or until vegetables are tender. Remove from heat; add milk and cheese. Cook and stir constantly, until cheese is melted.
Mix all ingredients together and bake in casserole dish in 350° oven for 1 1/2 hours.
Mix ingredients in order given. Pour into a 9 x 13-inch greased pan. Bake at 350° for 20 minutes. Let cool 15 to 20 minutes. Cut into squares.
Peel and cook potatoes until soft. Drain water. Add kale with juice, milk, butter, salt and pepper. Mash with masher or blender. Leave all in pan and place kielbasa on top of mixture. Return to heat and steam until kielbasa is hot. Watch that potatoes don't burn. Serve with spicy mustard.
In a large bowl, beat cream cheese and milk until blended. Mix in sugar and peanut butter until blended, then fold in whipped topping. Spoon mixture into all three graham cracker crust. Drizzle each with chocolate syrup, and a sprinkle of peanuts. Cover and freeze for about 2 to 3 hours. Let stand 30 minutes at room temperature before serving. Yield: 24 servings.
Combine meat, onion, rice, water, salt and pepper and make into small balls. Place in baking dish. Heat to boiling the soup, water and chili powder. Pour over meatballs and simmer, covered, for 1 hour or cover and bake in 350° oven until done, probably 1 hour.
Sift flour and sugar together in a large mixing bowl. Combine margarine, shortening, cocoa and water in a saucepan. Bring to a rapid boil. Pour over the sifted ingredients. Stir well. Do not use mixer. Add buttermilk, salt, slightly beaten eggs, soda and vanilla to other ingredients. Mix and pour into greased 13 x 9-inch pan. Bake at 375° for about 25 to 30 minutes.
Beat up eggs. Add brown sugar and flour. Add the other ingredients. Add the orange juice a little at a time to keep it soft enough to mix well. Cook in round pan with spout. Grease pan good. Put wax paper in the pan and grease the paper good. Wrap good and put in pressure cooker. Steam for 20 minutes, then cook for 50 minutes at 10 pounds of pressure. Uncover and put in oven for 15 to 20 minutes at 300° to 350°.
Place potatoes in baking dish. Mix soup, milk, salt and pepper. Pour over potatoes. Brown chops. Place on top of potatoes and bake 1 1/2 hours or until done.
Mix and cook corn syrup, water and sugar for 6 minutes in microwave on High in uncovered dish. Meanwhile butter cookie sheets. Remove from oven and stir. Add peanuts. Return to microwave on High for 8 minutes, stirring every 2 minutes. Add butter. Cook another 8 to 10 minutes on High, stirring every 2 minutes. Add baking soda and vanilla to mixture, it will bubble up. Spread into cookie sheet. When cold break into pieces.
Mix all ingredients together except the green pepper and put into a saucepan. Cook this mixture until it thickens. Next, place sauce in crock-pot over meatballs. Cook for at least 3 hours. Then, add chopped raw green peppers and serve.
Brown turkey sausage in saucepan. Add onion, diced. Let cook until	brown.	Add rice, black pepper and water. Let cook until done. Serves 4.
Cream the butter and sugar. Add eggs and mix well. Add flour; stir and add remaining ingredients. Put mixture into unbaked pie shell and bake at 375° for 40 minutes.
Beat eggs until fluffy; add oil and sugar. In another bowl, sift together the dry ingredients. Combine the egg mixture and the dry ingredients. Add the strawberries and nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 70 to 75 minutes or until a toothpick comes out clean. Cool in pans 10 minutes.
Place mushrooms, onion and tomatoes in Pam sprayed pan. Sprinkle with other ingredients. Bake, uncovered, about 20 minutes. Serve at once.
Place half of torn cake pieces in 9 x 13-inch casserole. Spread pie filling over cake pieces. Spread remainder of cake pieces. Beat instant pudding mix with the milk. Add sour cream and continue beating until well blended. Spread pudding mixture over cake. Allow to set in refrigerator several hours or overnight. Serves 9 to 12.
Preheat oven to 350°. Cream together cream cheese, 1 egg, 1/3 cup sugar and vanilla. Beat until fluffy. Spread mixture on bottom of pie shell. Sprinkle pecans over mixture. Beat 3 eggs until well mixed. Add corn syrup, sugar, vanilla and salt. Mix well. Pour over pecans. Bake 40 minutes.
Cream butter and sugar; add eggs and vanilla, beating until light and fluffy. By hand, stir in flour, soda, salt and cinnamon, alternately with apples. Stir in nuts. Spread batter into greased 13 x 9-inch pan. Bake at 375° for 40 to 45 minutes or until done.
Toss first 6 ingredients together. Mix the last 3 ingredients and pour over vegetables. Do not mix vegetables with dressing until 2 hours before serving.
Saute meat and onion soup in a skillet until browned. Spoon off excess fat. Add rice to meat mixture. Put sliced cabbage into large baking pan or casserole. Spread ground beef mixture over cabbage. Mix water and soup; pour over meat. Cover an bake at 350° for 1 1/2 hours.
Pour boiling water over raisins to prepare them first. Beat eggs slightly. Add sugar, oil and pumpkin; beat thoroughly. Take approximately one-half of this mixture and mix with the Quick Quaker oats. Let this stand. Add all dry ingredients to the original mixture. Blend until smooth. Add oat mixture, vanilla, grated carrots and nuts. Add raisins, if desired. Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar. Bake at 375° for 15 to 17 minutes. These freeze well.
Cook ground beef in fat until lightly browned. On cutting board, thinly slice garlic. Sprinkle with salt and mash thoroughly to pulp. Add to beef with onion, green pepper and chili powder. Cook 5 minutes. Remove from heat and add tomatoes. Combine rice and kidney beans in 2-quart casserole. Add hot beef mixture. Bake, uncovered, for 1 hour in a 350° oven.
Cut beef into strips and brown with chopped onions in oil. Add additional ingredients except sour cream and simmer for 1 hour. Cool slightly and add sour cream. Cook 30 minutes longer and serve over rice or noodles. Serves 6.
Cook sugar and corn syrup in large pan over moderate heat until mixture boils. Remove from heat. Stir in peanut butter. Mix in cereal. Press into buttered 9 x 13-inch pan. Let harden.
Beat the butter and sugar until light and creamy. Add eggs, one at a time, beating well after each. In a separate bowl, sift together cocoa, flour, baking soda and salt. Fold into butter mixture. Stir in vanilla, nuts and chips. Chill at least 1 hour. Preheat oven to 350°. Drop batter onto baking sheets in teaspoonfuls 1 1/2 inches apart. Bake for 10 minutes. Remove and cool on wire rack.
Cook and debone chicken breasts. Place chicken, vegetables and broth in crockpot. Cook on high for 2 hours. Serve with Cornbread.
Dissolve jello in 1/2 cup hot water. Mix pudding with 1 1/2 cups cold water, bring to boil, stirring frequently. Remove from stove. Add dissolved jello and stir. Keep in refrigerator to cool, then beat until smooth. Fold in Cool Whip.
Dredge steak with flour and seasonings. Brown on both sides in hot fat. Add remaining ingredients. Cover pan closely and simmer until meat is tender, about 2 1/2 hours. Serves 6 to 8.
Beat eggs until yolks and whites are well blended. Add granulated sugar and salt. Beat in evaporated milk and vanilla. Sprinkle brown sugar into bottom of loaf pan. Gently pour custard mixture over brown sugar. Place loaf pan in shallow baking pan containing hot water. Bake for 1 hour in 350° oven until knife inserted in center comes out clean. Refrigerate overnight. Before serving, run knife around edge of pan and turn out onto small platter.
Cut thick cubes of meat into thin slices. In large skillet, brown meat lightly. Set aside. Slice peppers into long, thin slices. Add to meat with tomato sauce and water. Stir and simmer. Add salt, pepper and paprika. Simmer one hour, stirring occasionally. When meat mixture is tender, boil water for noodles. Cook according to directions. Serve meat mixture over egg noodles.
Boil mixture until it forms a soft ball. Pour over hot prune cake without beating. (I like to use a low Pyrex dish for baking my cake, so as to leave cake in pan until ready to cut into blocks for serving.)
Beat together eggs and melted butter. Add sour cream and stir well. Stir in corn and add muffin mix. Stir until well blended. Spoon into greased 2-quart baking dish. Bake 40 to 45 minutes at 350°.
Combine first 7 ingredients. Fill tortillas with mixture. Place in baking dish; cover with shredded cheese and pour chicken bouillon over the top. (You can reserve 1/4 cup tomato sauce for the top.) Bake for 30 to 40 minutes at 350°. Makes 4 servings; 3 proteins; 1 veggie; 2 breads.
Slice 1/4 inch off stem end of peppers, discarding seeds and membrane. Cook rice. Mix rice, spinach, tomato, cheese and pepper. Spoon into peppers. Place on 10-inch microwave-safe pie plate. Microwave on Medium 7 to 9 minutes until peppers begin to soften.
Mix all ingredients. Fry in hot grease. Eat as is or with syrup.
Peel, slice and boil carrots about 2 minutes. Mix all ingredients and chill at least 2 hours. Will keep about 3 weeks in refrigerator.
Fry rice in oil until golden brown. Add chicken and soy sauce. Add all vegetables and reduce heat. Cover and simmer for 10 minutes.
Split wings at each joint and discard tips. Pat dry. Place on	baking	sheet sprayed with nonstick vegetable spray. Bake 30 minutes at 325°.
Roll out biscuits. Place fruit in the center of each biscuit, fold in half and seal edges with a fork. Place in a large (greased) baking pan. Brush with melted butter. Bake 15 minutes at 400°. Turn broiler unit on and brown top of pies. Remove from oven and brush again with melted butter.
Remove ham from oven and stud with cloves. In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking. Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
Mix 3 cups water, bouillon cubes and onions. Bring to a boil. Add broccoli and simmer 10 minutes. Add pepper, garlic powder, milk and cheese.
Thoroughly cream shortening, sugar and vanilla. Beat in eggs, then chocolate. Sift together dry ingredients; blend in alternately with milk. Add nuts. Chill 3 hours. Form into 1-inch balls. Roll in confectioners sugar. Place on greased cookie sheets 2 to 3 inches apart. Bake at 350° for about 15 minutes. Cool slightly before removing from pan.
Melt butter over low heat. Add soup and mushrooms and mix. Remove from heat. Stir until smooth. Add sour cream and meat. Add noodles, cooked and drained. Lightly grease long glass baking pan. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 45 minutes.
Mix and chill the first 4 ingredients until workable, then form into balls. Melt chocolate chips and paraffin. Dip balls into chocolate and place on waxed paper.
Add lemon juice to softened cream cheese. Add shrimp and green onions, mixing well. Add enough mayo to give a consistency for dipping. Season with salt, pepper, Worcestershire sauce and hot pepper sauce. Good for dipping with crackers, chips or raw veggies.
Shred lettuce and put in a large salad bowl. Chop tomatoes and add to lettuce. Drain the chili beans and add to lettuce and tomato.
Drain pineapple; set aside. Cream butter with sugar and beat in the eggs, one at a time. Stir in pineapple. Remove the crusts from bread and then cube, before adding to mixture (gently). Pour into greased baking pan. Put foil over the pan and bake at 350° for 45 minutes. Uncover and bake another 10 minutes, until the top has browned. Sprinkle with cinnamon. Serves 4 to 6.
Boil 2 c. sugar & 7 c. water. Cool. Add 4 bags tea to another 2 c. of boiling water. Leave until water cools. Remove tea bags. Mix sugar and green Lytm decaf tea water. Add O.J., lemonade, and brandy. Freeze overnight.
Cut tortillas into 1/2-inch-wide strips; cut strips in half crosswise. Place tortilla strips on an ungreased baking sheet. Bake at 350° for 12 to 15 minutes, or until crisp. Set aside. Coat a Dutch oven with cooking spray. Place over medium heat until hot. Add ground round, onion and garlic; cook until beef is browned, stirring until it crumbles. Drain beef mixture; pat dry with paper towels. Wipe drippings from pan with a paper towel. Return beef mixture to pan. Add chili powder, cumin, oregano, salt and pepper, stirring well. Stir in tomatoes and the next 5 ingredients. Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally. Ladle soup into individual bowls. Top evenly with lettuce, tomato, cheese and tortilla strips. Yields 8 servings.
Beat egg whites and salt until stiff. Gradually beat in sugar. Add vanilla, then stir in remaining ingredients. Drop by tablespoons onto well-greased cookie sheets. Bake at 350° for about 12 minutes. Remove from cookie sheets at once. Makes about 3 dozen cookies.
Combine mayonnaise and mustard with onion in a cup. Spread all bread slices with mixture. Layer Mozzarella cheese and ham slices on 4 pieces of bread. Top with remaining bread slices. Beat eggs and milk together in a pie plate; dip sandwiches into egg mixture, coating both sides well. Heat butter or margarine in a skillet; brown sandwiches on both sides until cheese melts. Serve hot.
Chop cabbage, carrots, green pepper and onion. Mix and bring to boil vinegar, sugar, salt and turmeric. Pour over cabbage mixture. Cover tightly. Will keep in refrigerator 1 week.
Fry bacon. Brown okra and onion in bacon grease. Add tomatoes and bacon to skillet. Salt and pepper. Add 1 teaspoon of sugar. Cover and simmer 20 minutes.
Slice cake lengthwise. Place side by side.	Put one slice on bottom of pan (13 x 9-inch). Fill with Cream Filling then fruits.
Bring water to boil; add nuts. Bring back to boil for 1 minute. Rinse under hot water in a colander. Stir in sugar. Heat 1-inch oil in skillet and fry nuts until brown and crispy. Drain on paper towels and salt. Cool on waxed paper. Store in airtight containers. I fry in a stock pot and watch the temperature.
Boil hot dogs and slice lengthwise. Lay 4 halves, flat side up next to each other. Mound with warm mashed potatoes and top with Cheddar cheese. Broil until melted and bubbly.
Combine flour, sugar and salt. Add milk, eggs and corn. Add butter. Pour into lightly greased casserole. Bake at 350° for 1 hour.
Cook all ingredients, except chicken, until thick. Place chicken breasts in covered dish. Cook 15 minutes at 375°. Remove from heat and uncover. Pour sauce over chicken. Cook, uncovered, for 5 minutes at 375°. Serve hot over cooked spaghetti.
Saute garlic in oil in skillet until lightly browned. Add meat, pepper, red pepper or green pepper and water. Bring to a boil over high heat. Stir in rice. Cover and remove from heat. Let stand 5 minutes.
Crush cookies; do not remove cream. Reserve about 3 crushed cookies for top. Mix rest with butter. Pat down in a 9 x 13-inch container. Cover. Freeze 20 minutes. Spread softened ice cream. Cover and freeze 20 minutes. Pour fudge over ice cream. Cover and freeze for 20 minutes. Spread Cool Whip on top. Sprinkle with reserved cookie crumbs. Freeze overnight.
Roll out crescent roll dough on pizza sheet and bake until lightly browned. Mix next 3 ingredients and spread over crust. Top with chopped vegetables and shredded cheese to your liking.
Mix all ingredients. Batter will be stiff, but if too stiff, add more milk. Pour into greased pan. Bake at 350°.
In skillet, combine ground beef, onion and green pepper. Cook over medium heat, breaking up meat with a fork until meat is browned and onion and pepper are tender. Add ketchup, undiluted soup and water. Pour into a 1 1/2-quart casserole dish. Cover top with frozen potato puffs. Bake, uncovered, at 375° for 35 minutes or until potato puffs are golden brown. Serves 4.
*One tablespoon vinegar in 1/2 cup sweet milk makes buttermilk.
Cream sugar and shortening well. Add eggs one at a time. Add milk, flour and salt alternately. Grease large tube pan. Start in cold oven and bake at 350° for 1 hour or longer.
Start with the bean dip. Spread it on a large platter. Keep adding layers of the other ingredients. Serve with Doritos or Fritos.
Combine the first three ingredients in large saucepan. Heat to good, rolling boil. Add sugar all at once and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam.
Preheat oven to 350°. Grease 10-inch Bundt pan. In large bowl, measure all ingredients, except confectioners sugar. With mixer at low speed, beat ingredients until well blended (scrape bowl with spatula often). Beat 2 minutes on high (scrape bowl occasionally with spatula).
Preheat oven to 300°. Combine margarine, crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs one at a time, beating approximately 2 minutes between each egg. Add lemon juice and grated rind. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool. Chill. Remove side of pan. Top with fresh fruit or serve plain.
Scald the 2 cups of milk; pour over shortening and sugar in a bowl. Stir until shortening is melted, then take the 1/2 cup warm water; put yeast into the warm water in the cup. Stir, then add to mixture in the bowl. Then add egg (well beaten), then add flour and salt. Mix well; turn out on counter and knead 5 to 8 times. Put mixture back into bowl; let rise to double its size, then punch down and make into rolls or loaves of bread. Cover; let rise for 1 to 2 hours, then bake at 350° for 25 to 30 minutes.
Place blackberries in a 9-inch square baking pan. Mix sugar, cornstarch and salt; mix well and sprinkle over blackberries. Dot with butter. Roll pastry out on lightly floured surface to 9-inch square. Place pastry on top of berries. Trim edges and seal. Make several slits in top to allow steam to escape. Brush pastry with milk and sprinkle with sugar. Bake at 425° for 30 minutes.
Combine all ingredients, except chips, tossing well. Pile lightly in well-greased casserole dish. Top with chips. Cover with foil and bake at 350° for 40 minutes. Uncover and bake for 10 minutes. Makes 8 servings.
Fry hamburger and onions; then drain most of the fat out. Put hamburger and onions in pan. Then mix beans, cheese and barbecue sauce. Put the Mozzarella cheese all over the top and bake at 350° until cheese is all melted and brown.
Rinse and dry chicken pieces. Heat oil and butter in a skillet and brown the chicken thoroughly. Drain most of the fat and add wine to the pan. Then add Prosciutto and sage. Season to taste. Cover and simmer gently until chicken is cooked through, 30 to 40 minutes. Serve at once.
In a saucepan, combine ingredients and bring to a boil. Simmer 5 minutes. Pour over chicken pieces. Refrigerate 2 to 24 hours. Grill.
Combine sugar and cocoa and add butter and milk. Cook over low heat until starts bubbling. Serve hot over white or yellow cake.
Stir oil into matzo meal. Mix well. Add water, salt and pepper. Beat eggs in separate bowl. Add to mixture. Blend. Shape into rolls on greased pan that's been sprinkled with matzo meal. Bake in preheated 450° to 475° oven for 20 to 25 minutes, until golden. Yield: 12 large rolls.
Stir cream cheese to soften. Add confectioners sugar and vanilla; beat until smooth. Whip the whipping cream and fold into the cream cheese mixture. Spoon filling into pastry shell. Top with blueberry pie filling. Chill until set.
Boil spaghetti. When done, run cold water over to cool. Add vegetables. Pour Kraft dressing over mixture. Add salad seasoning. Chill and serve cold.
In a mixer bowl, beat butter and brown sugar with electric mixer until well combined. Add flour, applesauce, oats, bran, powdered milk, egg white, soda, cinnamon, baking powder, salt and cloves. Beat on low speed just until combined. Stir in raisins and nuts.
Beat eggs, sugar and salt with fork. Add both corns. Put cornstarch in creamed corn can; fill with milk and stir to dissolve. Add to egg mixture. Stir in melted butter. Pour into 8-inch square baking dish which has been sprayed with Pam. Bake 1 hour at 350° until set.
Cook and drain broccoli; cool 5 minutes. Combine all other ingredients. Then combine with broccoli and pour into greased 1 1/2-quart casserole dish. Bake at 400° for 30 minutes.
Melt chips with milk in double boiler over hot water. Stir until well melted, then add vanilla and walnuts. Put in well-greased 5 x 7-inch pan. Chill until firm enough to cut.
Blend cottage cheese, cream cheese and dry taco mix. Process until smooth. Spread on a large tray. In a separate bowl, mix tomatoes, green pepper, scallions, chili peppers and olives. Spread vegetable mixture on top of cheese mixture. Sprinkle grated Cheddar cheese on top. Serve with chips.
Fry bacon semi-crisp; keep grease. In a large skillet, combine rice, bacon and egg pieces. Stir-fry on high heat for 2 minutes. Add green onions and stems. Stir-fry for 1 minute. (Use the bacon grease that was left in the skillet for frying.) Serve hot.
Preheat oven to 350°. Line 15 regular-size muffin pan cups and 15 small approximately 1-inch muffin pan cups with cup liners. Prepare cake mix according to package directions. Spoon batter into muffin cups. Bake 10 to 15 minutes for small cupcakes and 15 to 20 minutes for large cupcakes or until golden and toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to racks; cool completely. Remove paper liners.
Pat crescent rolls together. Spread on cookie sheet and bake until golden. Mix next ingredients except veggies. Spread mixture on crust. Chop vegetables fine and sprinkle over mixture on crust. Sprinkle with cheddar cheese.
Boil slowly for 5 minutes. Take off heat and add 1 teaspoon of vanilla. Beat with electric mixer for 1 minute. Store in closed container.
In a bowl, mix together the oatmeal, butter or margarine, sugar and syrup. Spread onto a cookie sheet. In a saucepan, mix the peanut butter and chocolate chips. Melt, stirring, until smooth. Spread on bars. (Can melt in microwave also.)