HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by teaspoon onto cookie sheet. Bake 8 to 10 minutes. Makes approximately 5 to 7 dozen.
Cook chicken in water with salt, celery and onion (I use crock-pot). Remove chicken, reserving liquids, celery and onion. Remove skin and bones from chicken and break into pieces. Slightly cook broccoli and place in large baking dish. Add chicken and top with mixture of soup, chicken broth from cooking, cornstarch, mayonnaise, curry powder and Cheddar cheese. Bake at 350° for 45 minutes.
Use a 16 oz. mixing plastic jar with lid. Peel garlic, set aside. Put all ingredients into jar. Press garlic into the mixture. Put the lid on and shake till mixed together. Adjust to taste. Enjoy!
In an oblong glass baking dish, dump pie filling and spread evenly. Spread pineapple over pie filling. Sprinkle cake mix over fruit. Sprinkle with pecans. Cut up butter and place over pecans. Bake in a 350° oven for 30 minutes.
Heat oven to 325°. Grease and flour loaf pan. Beat butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Blend in combined flour and baking powder. Stir in chocolate chips. Pour batter into prepared pan. Bake 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; transfer cake to wire rack. Cool completely.
Follow cake mix directions on box. Add 1 cup flour. Drop by big tablespoonfuls onto ungreased cookie sheet. Bake at 350° for about 8 minutes.
Pour boiling water over cucumbers and let stand for 4 to 5 hours. Mix together all ingredients other than cucumbers. Boil 5 minutes. Pack cucumbers in jars. Pour mixture into jars (put 1 or 2 heads of dill in jars before cucumbers). Screw on flats and lids. Process jars in hot water bath for 5 minutes. Makes 6 pints.
Mix instant pudding by directions, but cut milk by 1/2 a cup. Fold in 1 carton Cool Whip and the condensed milk. Layer vanilla wafers and bananas; cover with pudding mixture. Top with Cool Whip. Chill.
Combine beans, soup and milk. Pour into greased casserole dish. Put onions on top. Bake at 350° for 25 minutes.
Mix milk, salt and rice in a sauce pan. Bring to a slow boil and cook uncovered over low heat for 20 minutes. Season with nutmeg, vanilla, cinnamon and sugar. Add the egg and butter. Mix well. Pour into a baking dish and brown lightly under the broiler for 1 minute watching carefully. Allow to cool and chill throughly before serving. This traditional desert may be kept for a week in the refrigerator. The tricky part of this recipe is the addition of the egg. Be sure that it is extremely well beaten and stir constantly as you add it to the pudding.
Place roast, soup mix and canned soup in covered pan. Bake for at least 3 hours at 325° or lower. When meat is tender, slice and add Veg-All. Put back in the oven until vegetables are warm.
Cut avocados in half lengthwise. Remove seed. Scoop out in small chunks into large mixing bowl. Mix all other ingredients with avocados, stirring gently. Cover and chill for about 2 hours before serving.
Preheat oven to 350°. In large bowl, combine butter, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Stir in walnuts. Spread in greased 13 x 9-inch baking pan. Bake for 40 minutes or until brownies pull away from pan.
Flour chicken and cook in oil over medium heat 15 to 20 minutes or until light brown. Remove chicken and set aside. Add onions, green pepper and garlic to skillet. Cook and stir over medium heat until tender. Stir in remaining ingredients. Add chicken to sauce. Cover lightly. Simmer 45 minutes or until thickest pieces are fork-tender.
Saute onions in butter; stir in flour. Add water gradually. Combine potatoes with milk and add to onion mixture. Season and puree. Reheat gently when ready to serve.
Combine peas, apple, lemon juice and eggs. Chill. Cook asparagus and chill. Whip cream and add mayonnaise and horseradish. Stir dressing into vegetable mixture. Place equal number of asparagus on each slice of ham. Top with pea mixture. Roll ham to form logs. Place ham rolls on lettuce and serve.
Combine graham cracker crumbs, walnuts, cinnamon and melted butter. Press on bottom and up 2/3 sides of 9-inch spring-form pan.
Mix together buttermilk and soda. Melt margarine in long casserole dish you plan to use. Add to batter. Makes 2 (1 1/2-quart) casserole dishes or 1 large pan. Cook at 350° until brown on top, 45 minutes to 1 hour. Place 2 strips bacon on top before cooking.
Thaw frozen peas. Drain. Do not cook! Combine sour cream, scallions, bacon, salt and pepper. Add peas. Chill or serve at room temperature over lettuce.
Drain lotus seeds, gooseberries and mandarins reserving mandarin syrup. Gently mix lotus seeds, mandarin segments and gooseberries. Spoon reserved syrup over mixture and let stand for 2 to 3 hours or overnight. Serve on a bed of chopped bok choy or iceberg lettuce. Serves 4.
Cook noodles in boiling water until tender (8 to 10 minutes); drain. Combine noodles, next 6 ingredients and salt. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Top with almonds. Bake, uncovered, in hot 425° oven about 20 minutes. Serves 6.
Mix butter, sugar and vanilla until creamy. Add flour; mix well, then add pecans. Mix well. Roll 1 teaspoon of dough into balls. Bake at 325° for 30 minutes. Roll in confectioners sugar while hot and again in 30 minutes. Pecans can be ground. Don't use an electric mixer to mix dough.
Cook chicken breasts; cut into small pieces. Put into casserole. Combine soup, Miracle Whip and grated Parmesan cheese. Top with stuffing mix. Bake at 325° for 1/2 hour.
Melt butter over low heat; add onions, celery and carrots. Saute until tender; add chicken broth and simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco sauce, salt and pepper. Stir in sour cream and simmer for 15 minutes.
Combine first 5 ingredients in container of an electric blender; blend until smooth. Pour into chilled soup bowls. Decorate each dish with sliced strawberries.
Drain peas. Chop eggs, celery and bell pepper. Add to peas. Mix with mayonnaise, 1 tablespoon sugar, chopped pimento and relish. Add to mixture. Salt and pepper to taste. Chill before serving.
Steam carrots or microwave until heated (crisp and tender). Let cool. Add peppers and onion.
Mix cornstarch and 1 tablespoon water together. In large skillet, combine wine, 1/2 cup water, dill, mustard and lemon. Heat until boiling. Add salmon; cover and simmer until fish flakes easily (about 15 minutes). Turn over about halfway (8 minutes). Put lemon slices on top of steaks. When done, remove and keep warm. Add cornstarch mixture to skillet over low heat. Stir until thickened. Strain, pressing lemon slices. Serve over fish. Serves 4.
Fry beef; add onion, garlic, olives and tomato sauce. Combine sour cream, cottage cheese and chilies in bowl. Crush 1/2 package of tortilla chips; put in bottom of casserole dish. Add 1/2 meat, 1/2 cheese and 1 cup Monterey cheese; repeat. Finish with cheese on top. Makes 2 casserole. Freeze one and bake one. Bake at moderate temperature until heated.
You will need 2 large loaf pans or 3 small loaf pans. Beat well eggs, sugar and cooking oil. Add zucchini and vanilla. Blend flour, soda, salt and cinnamon. Sift several times and add to first mixture. Use a little flour to coat raisins and pecans. Stir into mixture. Bake at 325° for 1 hour.
Saute onion, pepper and garlic in olive oil until translucent (add a little water and cover if necessary). Add the mushrooms and continue heating in the covered saucepan for about 3 minutes. Add remaining ingredients, including liquid that comes with clams, and heat until hot in covered saucepan. Makes 4 servings with approximately 70 calories. Serve with 1 cup of spaghetti or linguini and Parmesan cheese. Total calories: 270; add 50 per tablespoon of Parmesan cheese.
In saucepan combine shrimp, tomato sauce, onion, bell pepper and seafood seasoning and simmer about 15 to 25 minutes. Serve over hot rice or mix together in saucepan.
Lay chicken in baking dish. Mix soup and wine together and pour over chicken. Put dry dressing mix on top and sprinkle melted butter all over. Bake, uncovered, at 350° for 45 to 55 minutes.
Butter a baking dish and set aside. Melt the brown sugar in water and cook for 2 minutes. Place orange sections in baking dish and pour the sugar water over them.
Mix first 5 ingredients well; add last 3. Pour into greased and floured tube or Bundt pan. Bake for 1 hour at 350°. If desired, glaze with powdered sugar icing or chocolate glaze.
Boil carrots over medium heat until tender. Drain all but 1/2 cup of water. Add in butter and dill. Delicious with turkey.
Preheat oven to 350°. Cut biscuits into fourths. Mix sugar and cinnamon. Roll biscuits in mixture. Drop pieces into Bundt cake pan. After all pieces are in pan, add enough water to the leftover sugar and cinnamon mixture to form syrup. Pour over biscuits, along with melted butter. Bake for 35 minutes.
Prepare outdoor grill. In large bowl, mix all ingredients except chicken. On double thickness of heavy-duty foil, place 1/4 of chicken and 1/4 of vegetable mixture. Wrap chicken and vegetable mixture in foil. Make certain seam of foil is folded several times to seal in juices. Repeat to make three more packets.
Cut bananas into bite sized pieces. Combine beaten egg yolk, cornstarch, water and condensed sweetened milk in a medium saucepan. Cook over medium heat, stirring occasionally until thick and bubbly. Layer half of bananas and half of wafers in a medium glass (ovenproof) bowl. Pour half of cooked pudding over wafers and bananas. Add the rest of wafers and bananas; pour remaining pudding over first half. Beat egg white with electric mixer until they peak. Add sugar and continue beating until thick. Spread meringue over pudding and lightly brown under broiler.
Cut off the growth end of zucchini or vegetable marrow. Hollow vegetables out by using a table knife, apple corer or a special zucchini corer, removing the pulp and leaving a 1/4-inch wall. Be careful not to pierce walls. Set aside. Set oven at 400°.
Sift together the flour, sugar, baking powder, salt and soda. (Can use self-rising flour. Omit soda, salt and baking powder.) Cut the shortening into the dry ingredients. Add the buttermilk and dissolved yeast. Knead as little as needed. Roll 1/2-inch. Cut with 2-inch cutter. Drop 1 drop liquid oleo on each biscuit. Spread with finger over surface. Biscuits can be baked at this point. I let them rise in warm place on cookie sheet that has been greased, covered. Bake at 400° for 12 minutes. Loosen from sheet. Freeze on sheet. Put in plastic bags. Return to freezer. Heat as needed. Makes 50 to 60 (2-inch size).
Mix in blender. Pour into pie plate. Bake for 35 minutes at 350°.
Stir chips, oatmeal and water together and let stand 10 minutes. Beat together sugars, shortening, eggs, flour, soda and salt; add to oatmeal mixture. Spread in a 9 x 13-inch pan. Sprinkle 1/2 cup chocolate chips and 1/4 cup chopped nuts over batter before baking. Bake at 350° for 35 to 40 minutes.
Combine margarine, flour and 1/2 cup sugar. Press into a 13-inch pizza pan. Bake 6 to 10 minutes. Mix cream cheese and 1/2 cup powdered sugar. Spread over cooled crust. Top with the sliced strawberries. Pour glaze over berries. Top with whipped cream.
Sift dry ingredients and set aside. Beat together eggs, sugar and oil. Add dry ingredients and mix well. Add vanilla, zucchini and nuts; mix well. Bake in 2 greased and floured pans at 325° for about 1 hour.
Preheat oven to 350°. Cook vegetables (do not overcook) and drain. Mix vegetables and cheese and place in a 1 1/2-quart casserole. Crush crackers and spread over vegetables. Melt oleo and drizzle over crackers. Bake until it bubbles, about 30 to 45 minutes.
Mix mayonnaise, yogurt, vinegar and sweetener until well blended. Add to vegetables and mix well.
Make cake according to directions. Add 1/4 cup creme de menthe. Bake as directed. When cake is cool, add fudge topping as frosting. Then add 1/4 cup liquor to Cool Whip. Mix thoroughly and add this over fudge topping. Keep refrigerated until ready to serve.
Whip mayonnaise and cream cheese together. Add garlic powder and mix well. Rinse lobster meat and pat dry. Fold into mixture. Spread thinly into a buttered 7 x 10-inch baking dish. Sprinkle with almonds. Bake at 350° for 30 minutes. Serve with Triscuits.
Combine all ingredients; pour into two medium-sized unbaked pie shells. Bake at 375° for 30 to 40 minutes.
Wash cucumbers and cut into spears. Pour boiling water over cucumbers and let stand for 3 to 5 hours. Drain. Pack into sterilized jars. Mix all ingredients to make solution (except cucumbers). Boil solution 5 minutes. Pour over cucumber sticks. Put in boiling water bath for 5 minutes. Makes approximately 5 to 7 quarts.
Dip tomatoes in boiling water and then in cold water and remove skins. Boil lemon with 1/4 cup water for 5 minutes. Heat the remaining 1/2 cup water and add sugar; simmer 5 minutes to make a syrup. Then add cold tomatoes, lemon and the lemon water and boil until tomatoes are clear and syrup thickens slightly. Pour into hot jars and seal. Makes 2 to 3 half pint jars.
Make lard crust first. Roll to fit a 9 x 13-inch cake pan. Leave enough crust on bottom to seal with top crust later. Boil chicken until done, debone and cut up in small pieces.
Mix flour, sugar, salt and pepper. Add to corn. Add beaten egg, onion, bell pepper and pimentos. Bake at 350° for about 45 minutes.
Mix pudding according to package directions. When it thickens, fold in Cool Whip. Filling will be creamy. Line bottom of a 9 x 13-inch pan with whole graham crackers. Pour 1/2 of pudding mixture over these. Add another layer of graham crackers and top with remaining pudding mix. Place another layer of graham crackers on top. Remove foil from frosting and warm in microwave for 1 to 2 minutes. Spread frosting over top layer graham crackers.
Mix all ingredients together. Bake in preheated 350° oven for 1 hour or until brown.
Heat tortillas in microwave for ten seconds. In center of each tortilla, put 1 cubed chicken breast and small amount of chilies, onion and the two cheeses. Fold sides (all four) over. Secure with toothpicks and place in a greased casserole dish. Repeat until you have made 6 enchiladas. Mix remaining chilies, onion, celery soup and milk together. Season to taste. Pour mixture over enchiladas and put remaining cheese on top. Bake in a 350° oven for 20 to 30 minutes.
Layer ingredients in order in oblong Pyrex dish. Bake at 350° for 1 hour.
Melt the butter and marshmallows. Stir in the Rice Krispies.
Combine pineapple and Jell-O. Bring to a boil and cool. Mix Cool Whip and buttermilk; add to Jell-O mixture. Refrigerate until served.
Form meat balls about size of walnuts. Melt jelly and chili sauce in heavy Dutch oven. Put meatballs in sauce. Cover and simmer 1 hour. Skim fat. May be cooked the day before and reheated in the oven. Serve in chafing dish with picks. Meatballs may be browned before adding to sauce, if desired.
Crush Oreos; set aside. Cream butter, cream cheese and powdered sugar; set aside. Mix milk, pudding and Cool Whip. After the last is mixed, add cream mixture. Mix well. Layer cookies and mixture in plant pot, ending with cookies. Add in jelly worms and frogs.
About 1/2 hour before pork roast is done, mix sugar, mustard and cornstarch in a small saucepan. Stir in apricot nectar and vinegar. Place over medium heat and cook, stirring constantly, until thickened (about 10 minutes). Remove pork roast and spoon about 1/2 cup of glaze over it. Return to oven for another 30 minutes.
Add ingredients in a casserole dish and bake at 350° for 1 hour. It should be a covered casserole dish.
Use deep transparent bowl in order to see layers. Cut vegetables into bite size pieces. Crush crackers. Begin with layer of crushed crackers, then layer tomatoes, cucumbers, onions, peppers, then a thin layer of mayonnaise. Continue to top of bowl in order, finishing with crushed crackers. Garnish top in any attractive way. Prepare a few hours (6 to 8) ahead.
Spread softened cream cheese on the bottom of a pan (or shallow casserole dish). Next, spread both cans of chili over the cream cheese. Last, sprinkle shredded Cheddar cheese on top. Bake at 325° for 30 minutes (uncovered). Serve with Tostitos chips.
Freeze egg nog mix. Whip and set aside cream. Put frozen mix in bowl. Break and slice into chunks until soft. Use electric mixer, add ice cream and mix until easy. Dribble whisky slowly. When all in mix on high 20 to 30 minutes. Spoon cream into bowl. Whip 1 1/2 minutes. Pour, sprinkle with nutmeg and serve.
Start with equal amounts of oil and vinegar; add sugar (at least 1/2	cup). You must add sugar until you reach the desired taste. I add "some" mustard, as many different kinds as I can find. I add "some" Worcestershire sauce, pinch or two of salt and pepper, a helping of Mrs. Dash and a little prepared horseradish.
Melt butter; add chopped onions and curry. Cook, covered, over low heat until onions are tender (25 minutes). Chop peeled squash. When onions are tender, pour in chicken stock. Add squash and apples. Bring to a boil. Reduce heat and cook until tender (25 minutes). Pour soup through a strainer, reserving liquid. Put solid food in blender. Add 1 cup of the stock; process until smooth. Combine apple juice, cooking liquid and puree; season to taste. Heat and serve.
Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Drain fat from Dutch oven. Stir in water, rice, tomatoes, salt, paprika, bouillon, 1/2 teaspoon pepper, saffron and 1/2 teaspoon red pepper; add chicken. Heat to boiling; reduce heat. Cover; simmer 20 minutes. Stir shrimp and clams into chicken mixture. Cover and simmer 5 minutes. Add artichoke hearts and peas; cover and heat until hot, 5 to 10 minutes. Serve in paella pan or large shallow baking dish; garnish with pimiento. Serves 8 to 10.
Using a sharp knife, cut meat into silver dollar-sized medallions, each about 1/4-inch thick. Place between two sheets of waxed paper on wooden board and pound until very thin. Thread 2 medallions of the same kind of meat onto a thin wooden skewer, keeping the meat as flat as possible. Arrange in a shallow glass baking dish in a single layer with skewers resting on the edge of the dish. Mix soy sauce, ginger, pepper, water and sugar. Pour over the meat. Cover dish and refrigerate for at least 3 hours. Turn satays occasionally. The marinade will soak into the meat and give it a rich Oriental-style flavor. This may be done up to 24 hours in advance.
In large bowl, combine 2 cups of flour, sugar, cardamom, salt and yeast. In medium saucepan over low heat, heat milk, butter/margarine, and 1/2 cup water until very warm (120 - 130 degrees), butter/margarine does not need to totally melt. With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat two minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 3/4 c. flour or enough to make a thick batter. Continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour, about 1 1/2 - 2 cups, to make a soft dough.
Mix graham cracker crumbs, butter and sugar; place half in bottom of 1 1/2-quart casserole dish. Beat cream cheese, vanilla and Cool Whip together until smooth. Place half of cream cheese on top of graham crackers. Then layer with pie filling, graham crackers and rest of cream cheese mixture. Then refrigerate.
In medium bowl, mix well the mayonnaise, sour cream, lemon juice, sugar, salt and pepper; set aside. With sharp knife, shred cabbage, diced celery and green pepper. Add the vegetables to mayonnaise mixture; toss to mix well. Cover and refrigerate. Makes 6 servings.
Beat eggs, milk and oil together. Add meal, corn, peppers, onion and cheese. Pour into hot, greased pan. Bake at 400° until golden brown.
Cream butter and sugar. Add eggs and mix well. Add other ingredients and mix. Bake in greased and floured pan at 325° for 1 1/2 hours, or until done.
On medium high heat, make a roux sauce, adding milk slowly and stirring constantly. Add small amounts of cheese to this mixture until thick. Just before serving, add crab meat. Stir very little. Serve over pastry shells.
Remove fat from beef and cut into 2-inch strips. Dust with flour and brown in 1 tablespoon of margarine. In another skillet, melt 2 tablespoons margarine and saute mushrooms and onion until tender. Add mushroom and onion mixture to beef. Add bouillon and stir well to form a paste. Add tomato paste, sherry and mustard. Simmer over lowest heat, covered, for 30 minutes. Five minutes before serving, add sour cream. Spoon meat mixture over the egg noodles. Cook noodles by bag directions and add poppy seed. Serves 4.
Brown meat. If using sausage, remove casings. Drain off excess fat. Add remaining ingredients, except cheese, and simmer 30 to 45 minutes until slightly thickened. Cook noodles in 4 quarts boiling salted water, with 1 tablespoon cooking oil added. Stir gently. Cook approximately 15 minutes or until tender. Do not overcook. Drain and rinse.
In crock-pot, put all ingredients except spices. Tie spices in cheesecloth and add to crock-pot for 10 to 15 minutes. Serve hot.
Brown meat in oil, then add 1/2 cup (or a little more) water and simmer for one hour. Lower heat and cover. Then add onions and saute; add mushrooms. Combine remaining ingredients and pour over meat. May be necessary to add 1/2 cup water or more if not quite enough liquid. Cover and simmer at least 20 minutes.
Make a syrup of water and sugar. Cool and add juices to tea. Just before serving, add cold ginger ale. Serve in a punch bowl, floating orange and lemon slices or serve over ice in tall glasses and garnish with fresh mint.
Unroll crescent roll dough carefully onto cookie sheet. Do not separate but pinch together the perforations in the dough. Bake according to package directions. Mix cream cheese, mayonnaise and dressing mix; spread over cooled pastry. Top with chopped vegetables. Cut into desired shapes for serving.
Put in roasting pan. Bake at 350° for 3 to 3 1/2 hours.
Mix all ingredients well. Bake at 350° for 1 hour and 15 minutes.
In small bowl, dissolve yeast in warm water. In large bowl, combine eggs, sour cream, salt, vanilla and margarine until blended. Stir in 2 cups of the flour and yeast mixture. Stir in remaining 2 cups flour. Cover; refrigerate 3 hours or overnight.
Flatten biscuits out. Place a Little Smoky sausage on top. Roll biscuit around sausage. Place on cookie sheet. Bake, according to biscuit package instructions or until brown. A quick and easy breakfast or snack that's not messy!
Cream butter and sugar until light. Add flour and vanilla. Mix chips into mixture with a fork. Drop by teaspoon the mixture onto ungreased cookie sheet. Bake in 350° oven for 10 to 13 minutes. Cool and dust with powdered sugar. Makes 2 dozen.
Bring peaches, sugar and margarine to a boil. Make dough as preparing for two pies. Roll out dough; pour half of peaches in glass dish or pan. Place strips of crust. Leave crust in round or square piece. Place over peaches; prick dough with fork. Place in oven at 400° (425° for glass). Let bake until golden brown. Roll out remaining crust and place remaining hot peaches over browned crust from first layer. Place dough over peaches. Prick dough with fork. Sprinkle with sugar; return to oven. Bake until golden brown.
Mix all ingredients together except mayonnaise. Mix well; add mayonnaise, a little at a time until you get a good spreading consistency.
Blend shortening and sugar. Add well beaten egg; sift flour, salt and soda together. Add alternately with the sour milk. Add nuts and fruit with last addition of flour. Drop by small teaspoonfuls on cookie sheet and bake at 375° for 10 to 13 minutes or until a light brown.