HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk in bowl. Dip each chocolate chip cookie in milk. Layer cookies, after dipping one at a time. Next, layer Cool Whip. Add another layer of cookies, another layer of Cool Whip, etc. until bowl is filled, ending with Cool Whip. Sprinkle chopped nuts on top. Refrigerate.
Crush cookies and blend in butter. Line a 9-inch pan with crumbs, reserving 2 tablespoons of crumbs for topping. Chill.
Preheat oven to 425°. Take butter and melt in a 9 x 13 pan. Mix in blender the eggs, milk, flour, salt and vanilla. Pour the mixture over the melted butter and cook until golden brown in oven, approximately 25 to 30 minutes.
Mix corn, milk and seasonings. Mix crumbs and butter. Place in baking dish, layer crumbs on bottom and top. Bake at 400° for 45 minutes.
Mix the flour, sugar and soda. Add the pineapple, eggs, 1 teaspoon vanilla and 1/2 cup chopped nuts. Pour into greased and floured cake pan and cook 35 to 45 minutes in a 350° oven or test with a toothpick. Let cool some, then cover with the icing.
Mix well and bake in long pan for 55 to 60 minutes at 350°.
Prepare pudding by package directions. Cool, then chill. Fold in the chilled rice, spices, whipped cream and orange rind. Spoon alternating layers of rice pudding and filling into parfait glasses. Chill. Makes 6 servings.
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat and chill. Yield: 8 servings. Carbohydrate 21 g, protein 3 g, fat 6 g, calories 141.
Melt almond bark in microwave. Add peanut butter. Stir until well blended. Add marshmallows, Rice Krispies and M&M's. Mix well. Drop by spoonfuls onto waxed paper. Let set until cool.
In a saucepan combine sugar, flour, milk, eggs and salt. Cook over medium heat stirring constantly for 2 minutes or until thickened. Remove from the heat. Stir in vanilla.
Brown meat in hot oil in large skillet. Mix together flour, paprika, salt, pepper and garlic powder. Stir into meat mixture. Add onions, tomatoes and water. Cover, simmer 1 hour, stirring occasionally. Gradually stir Pet milk into hot mixture. Simmer 15 minutes, stirring frequently. Serve over hot buttered noodles.
Mix all ingredients and pour into a greased or Pam sprayed 9 x 13-inch pan. Sprinkle top with sesame seed and bake at 350° for 1 hour. Slice and enjoy.
Heat oven to 450°. Season pork chops with garlic salt and pepper. Brown in hot skillet. Wash the potatoes and slice in rounds. Peel and slice apples in wedges. Slice onion in rounds. Layer in buttered 9 x 13-inch pan in order: potatoes (salt and pepper), onion, chops, apples. Mix together brown sugar, cinnamon and nutmeg. Sprinkle over the apples. Cover and bake 20 to 25 minutes. Lower oven temperature to 325° and bake for another 45 minutes. Uncover to baste and brown.
Mix crushed cookies with melted butter/margarine. Pat into bottom of 9x13 pan. Freeze 20 minutes.
Brown almonds and sugar in a skillet; sugar will melt and coat almonds. Tear lettuce. Toss lettuce with celery and onions.
Mix first four ingredients for dressing. Place remaining items in a bowl. Pour dressing over salad just before serving.
Salt and pepper steaks, then dust with flour. Brown quickly in a small amount of oil. Place in greased 9 x 13-inch baking dish. Pour soup and water over steaks. Bake at 350° for 45 minutes or until tender.
Grind vegetables and add salt. Let stand 2 hours. Drain well. Mix with remaining and blend well. Let stand 1 hour, then put in jars and seal. Makes 9 pints.
Combine all ingredients in a bowl. Pour in a casserole dish (9 x 13-inch). Place Ritz crackers on top and sprinkle with cheese. Bake at 350° in oven for 45 minutes.
Coat one side of steak with mustard. Sprinkle with pepper. Roll steak to coat both sides with mustard. Set aside. In a large skillet, melt butter. Cook shallots and garlic until soft. Stir in mushrooms, steak sauce, 1 teaspoon mustard, capers and broth. Cook to reduce slightly. Unroll steak. Place in sauce and cook as desired, turning once. Pour Irish Mist over all and ignite carefully. When flame dies, serve immediately. Serves 2.
Heat soup and cream cheese together. Stir until smooth. Mix Knox gelatine in 1/4 cup water. Let set 5 minutes. Add mayonnaise to soup mixture, then add remaining ingredients. Mix well. Pour into lightly sprayed mold. Refrigerate overnight.
Mix soda in buttermilk. Set aside. Mix all other ingredients together, then add soda and buttermilk mixture. Pour into unbaked pie shell. Bake at 350° until pie is firm.
Stir liquids together and pour over chicken. Bake for 1 1/2 hours at 325°. Baste occasionally.
Mix the ingredients and pour into an unbaked pie shell. Bake at 350° for 45 minutes.
Preheat oven to 400°. Mix cinnamon and sugar in small bowl and set aside. Cream shortening and sugar; add egg. Mix until smooth. Blend dry ingredients and stir into creamed mixture. Roll mixture into balls the size of walnuts. Roll balls in sugar/cinnamon mixture until covered. Place 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes (cookies will puff up at first, then flatten out). Cool on cooling rack. Makes about 2 1/2 dozen 2-inch cookies.
Cream butter and sugar; add flour and salt, then lemon juice and rind. Stir in egg yolks and milk (beaten together). Fold in egg whites. Pour into a greased casserole; set casserole in pan of water and bake in oven at 375° for 45 minutes.
Simmer onion rings in butter in a heavy pan over moderate heat until tender, stirring frequently. Arrange onions in 1 1/2-quart oblong baking dish. Top with cheese. In a saucepan, heat soup, milk, soy sauce and pepper, stirring until well blended. Pour over cheese and onions. Stir lightly to allow sauce to mix thoroughly. Top with buttered bread slices. Bake at 350° for 30 minutes. May be frozen and thawed at room temperature, then baked according to directions.
Peel and slice onions. Peel and section oranges. Break romaine into serving pieces. Arrange romaine in bowl. Add orange sections and tiny beets. Top with onion rings. Combine oil, vinegar, orange juice, salt and seasonings; blend well. Pour over salad; toss at moment of serving.
Cream together eggs and cream cheese. Add all other ingredients. Pour into 2 greased loaf pans. Bake at 350° for 35 to 45 minutes.
Sift together flour, sugar, baking powder and salt in large bowl. Stir in oats. With pastry blender, cut in butter until coarse crumbs form. Stir in walnuts; set aside. In small bowl, blend milk, vanilla and egg until well blended. Stir in bananas until well mixed. Add milk-banana mixture to dry ingredients; stir just until moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour and 15 minutes or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove and cool on rack. Wrap in foil. Let stand overnight in a cool, dry place before serving. Makes 1 loaf.
Place butter in soup pot and melt without browning. Add flour and stir constantly to form a smooth paste. Cook over medium heat for 3 minutes.
Combine first 5 ingredients in a large saucepan or skillet. Bring to a boil; cover, reduce heat and simmer 25 minutes. Let cool. Dissolve yeast in warm water; let stand 5 minutes. Combine flour and 2 tablespoons sugar in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Combine egg, vanilla and dissolved yeast; stir into flour mixture. Pat two-thirds of dough in bottom of a greased 9-inch square pan. Spread apple filling evenly over dough. Roll remaining one-third of dough into a 9-inch square on a well floured surface; place over apple mixture. Bake at 375° for 35 minutes; reduce heat to 300° and bake 25 minutes. Drizzle with Sugar Glaze.
In blender, mix cottage cheese and Ranch powder dressing. Spoon into serving bowl and refrigerate until well chilled. Place in center of serving platter surrounded by veggies. Delicious. You don't have to tell them what it's made from. Jerry hates cottage cheese, but he loves this dip.
Save 1/2 of margarine. Mix with corn flakes. Mix all remaining ingredients in a 9 1/2 x 13-inch pan. Top with flakes and bake at 350° for 1 hour and 15 minutes.
Mix all together. Put in rice cooker. After the bell rings, let stand for 10 minutes. Stir and let stand until time to eat.
Cut oleo into flour. Add milk; knead lightly. Roll out on floured board. Makes a 2-crust 9-inch pie.
Cream shortening, sugar, eggs. Make a paste with food coloring and cocoa. Add to mixture. Add salt, buttermilk, flour, and vanilla. Remove from mixer and mix in but don't beat--the vinegar and soda. Pour into two 8 inch round cake pans, greased and floured. Bake at 350° for 30 minutes. Let cool. Split layers in half. Frost with icing.
Mix cabbage and salt. Let stand 1 hour. Squeeze out all liquid. Add carrot and pepper. Combine remaining ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw mixture and put in freezer.
Melt butter; allow to cool. Mix dry ingredients. Add potatoes, butter and eggs and finally milk last. Beat until smooth. Pour into 2 (9-inch) deep dish shells. Bake at 300° (at least) for 1 hour.
Halve the shrimp lengthwise. Cook onion and celery in butter until almost tender. Stir in next 5 ingredients. Add shrimp. Simmer uncovered, stirring frequently, about 10 minutes. Serve over hot cooked rice. Makes 10 to 12 servings.
Dissolve jello in 1/2 Cup hot water and cool. Fold in remaining ingredients. Pour into lightly greased mold and chill. (Large bowl may be used) Serve topped with sour cream, if desired.
Mix all ingredients. Spread into a lightly greased 11 x 16-inch pan. Bake 25 minutes at 350°. May frost with a lemon glaze.
Bring the first 3 ingredients to a boil and simmer for 15 minutes. Remove from heat. Add the tea bags and steep. Take out tea bags and add the remaining ingredients. Bring to a boil.
Peel and slice thin 8 medium potatoes. Add onion, margarine and salt and pepper to taste. Cover with water and boil until tender. Pour milk over potatoes and bring to boil. Stir and set off burner.
Cook a whole, cut-up chicken in water and a little salt. When cool, remove from bones. Place chicken in loaf pan.
Grease a 9 x 13-inch dish. Saute sausage. Drain. Beat eggs with milk and salt. Layer the bread cubes, sausage and cheese in 9 x 13-inch dish. Pour egg on top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 8 to 10.
Preheat oven to 375°. Put fruit in a 9 x 12-inch dish. Put box of cake mix on top of fruit. Cut the butter into pats and place evenly on top of cake mix. Bake for 45 minutes or until brown. Let it cool in refrigerator.
Brown hamburger and drain. Mix in soup and pizza sauce. Place on hamburger buns and top with cheese. Bake at 300° for about 15 minutes.
Combine all ingredients. Place in casserole. Bake at 325° for 2 hours.
Heat fruit juice to boiling; pour over the gelatin. Stir well until dissolved. Add Coca-Cola or 7-Up. Chill until slightly thickened. Break up or beat cream cheese and add to fruits and nuts. Fold into gelatin. Chill until firm. Amounts of pineapple, cherries, cream cheese and nuts may be varied.
Soak cucumbers, onions, peppers, garlic and salt in ice water for 3 hours, then drain off water. Mix together sugar, vinegar, turmeric, celery seed and mustard seed and place first mixture in this mixture. Cook until cucumbers change color. Makes 4 quarts.
Cut shortening into flour and moisten with milk. Roll out on floured board and cut. Bake on ungreased baking sheet at 450° for 12 to 15 minutes. Makes approximately 12 to 15 biscuits.
Beat egg whites until stiff. Fold in egg yolks. Add other ingredients and mix until dough is soft and very smooth. To form cookies, pinch off small piece of dough. Roll into ball size of marble. Place on cookie sheet 1 1/2 inches apart. Press down with tines of fork. Bake in moderate oven at 350°.
Wash chicken and pat dry. Lightly salt and pepper. In a glass baking dish, pour enough crumbs to cover bottom. Place chicken on top. Pour crumbs on top of chicken. Squeeze lemon juice on top. Place butter in pats. Bake at 350° approximately 30 minutes or until golden brown. Best served with Rice-A-Roni (chicken flavor).
Heat oven to 350°. In a large mixing bowl combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes. Pour into one greased 9 x 5-inch loaf pan or three greased 5 1/2 x 3-inch mini loaf pans. Bake for 45 to 55 minutes for a 9 x 5-inch loaf or 30 to 35 minutes for mini loaves, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely; store in the refrigerator. The bread tastes great served either cold or warm with butter, cream cheese or jelly spread on top. It also freezes well.
Mix together and serve with crackers or bread of your choice. It is great served with pita bread.
Melt margarine in a saucepan. Add flour and stir. Quickly pour in milk and whisk until smooth. Keep stirring until thickened and serve immediately.
Place lentils and 4 cups of water in 3 quart casserole. Bring to a boil in microwave. Cook two additional minutes. Let stand covered for 1 hour. Pour 4 cups water, carrots, potato, onion, celery, and salt into lentil casserole. Cook, covered, 15 minutes. Stir casserole, then add sausage. Cook 20 minutes or until vegetables are barely tender. Remove and cool sausage. Melt oleo. Blend in flour stirring gradually into soup until smooth. Skin, then slice sausages. Mix into soup mixture.
Combine all ingredients in a large pot. Simmer for about 45 minutes. Serve hot with sandwiches and salad.
Sift together flour, baking powder and salt. Cut in Crisco until fine.	Add egg to which has been added the milk. Toss ingredients lightly with fork (until just moist). Turn onto floured board and knead 5 to 6 times. Flatten with hands to about 3/4 to 1-inch thickness and cut with cutter dipped in flour. Prick tops with fork and top with butter, milk or egg yolk. Bake on greased sheet for approximately 15 minutes at 400° (preheated oven).
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Stir together flour, baking powder and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs (and 1/4 teaspoon mint). Stir in 1/3 cup light brown sugar, 1 cup sugar and 1/2 cup cocoa. Spread into pan. Bake 23 to 25 minutes or until a wooden toothpick inserted comes out clean.
Dissolve soda and cream of tartar in milk. Cream butter, shortening, sugar and eggs together. Add to milk mixture. Sift about 4 cups of flour and start working this into the wet mixture. Use only enough flour to make soft dough. Refrigerate dough overnight. Roll out very thin and cut into cookies. Bake at 400° until brown. Watch carefully.
Cream butter, sugar and salt. Add eggs (no need to beat first), milk, canned pineapple, then bread cubes. Blend together. Put in casserole dish. Bake at 375° for about 45 minutes until top is brown.
Mix all ingredients in the blender until blended. Pour into unbaked pie crust. Bake at 375° for 30 minutes or until done. Yield: Makes 1 (9-inch) pie.
Boil and mash potatoes. In a separate bowl, combine cream cheese, sour cream, garlic salt, pepper and butter. Add mashed potatoes and spread into baking dish. Sprinkle shredded cheese on top and bake at 400° for 25 minutes.
Saute onion in oleo; add soup and Cheez Whiz. When cheese is melted, add rice and salt and pepper to taste. Boil broccoli in a little water and drain. Mix broccoli with other ingredients. Put in baking dish. Bake at 350° for 35 minutes.
Fry onions and mushrooms slightly; add onions, mushrooms, salt, pepper and dill to rice. Steam cabbage. Cut thick part of cabbage leaf. Place ball of rice mixture in cabbage leaf and roll as for a jelly roll, pushing ends with fingers. Put in roaster. Cover with tomatoes (1 large can or 2 pounds fresh tomatoes, strained). Add 1 cup water. Bake 1 hour at 350°.
Combine beef, soy sauce, onion, eggs, parsley, garlic, cornflake crumbs, salt and pepper; mix well. Shape into balls the size of large olives. Place in large baking dish. Meatballs can be frozen at this point, if desired. Combine cranberry sauce, ketchup, brown sugar, chili sauce and lemon juice in saucepan; heat, stirring well. Pour sauce over meatballs. Bake, uncovered, at 350° for 45 minutes.
In shallow dish, 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 no longer pink. Remove; keep warm. Pour off fat.
Cream together peanut butter, cream cheese and sugar. Fold in whipped topping and pour into crust. Refrigerate
Mix all ingredients well. Pour into 9 x 9-inch casserole dish and bake at 350° for 45 minutes.
Heat oven to 325°. Lightly oil and flour large baking sheet. Whisk together flour, corn meal, sugar, lemon zest, baking powder and salt. In another bowl, whisk together 1/2 cup water, eggs and vanilla; stir into dry mixture and stir in nuts and raisins. Divide dough into 3 equal parts. On heavily floured surface, shape each portion into log about 13-inches long by 2-inches wide. Place on baking sheet 2 inches apart. Cool for 30 minutes. Slice on diagonal into 1/2-inch slices. Place on baking sheet and bake 15 minutes until very dry. Cool completely. Store in airtight container.
Cream sugar and shortening. Add eggs, one at a time, and beat well after each addition. Add potatoes. Put in sifted dry ingredients alternately with buttermilk. Add vanilla and nuts. Bake in 2 or 3 layers at 300° until inserted toothpick comes out clean.
Mix sugar and corn syrup well in microwave-safe dish. Cook on High for 3 minutes and 30 seconds. Carefully stir, then cook 2 more minutes. Take out and add vanilla, butter and peanuts. Cook 2 minutes. Take out and add baking soda; stir well. Pour onto a cookie sheet sprayed with Pam. Let cool. Break into pieces and store in airtight container.
Cream shortening and sugar; add egg and vanilla. Sift dry ingredients and add to creamed mixture. Form into balls. Place on cookie sheet. Dip pretty bottomed glass into water and press cookies down. Sprinkle half with sugar and other half with cinnamon sugar combination. Bake at 350° until light brown.
Mix cocoa and water by adding water, a little at a time, until mixed well. Cook until mixture gets thick. Stir. Take off heat. Stir in corn syrup and mix well. Put back on stove and cook for 10 minutes, stirring constantly. Take off and add vanilla. Store in container. Will keep in refrigerator. Great over ice cream!
Cream the cream cheese and sugar together. Add 1 egg at a time, then the cream. Blend well, then add vanilla and almond. Mix 3 tablespoons flour, salt and grated lemon peel; add to creamed mixture. Pour into graham cracker lined pan (spring-form). Bake in a 500° oven for 10 minutes. Reduce heat to 200° and bake for 70 to 75 minutes. Test with silver knife; should come out fairly clean. Refrigerate. When cool, top with a can of pie filling or fresh fruit.
Cook potatoes in boiling salted water about 30 minutes or until tender; chill. Peel and grate potatoes. Combine cheese, milk and 2 tablespoons butter in a small saucepan; cook over low heat until butter and cheese melt, stirring occasionally. Remove from heat; stir in sour cream, onion salt and pepper. Fold cheese mixture into potatoes. Pour into a greased 2-quart casserole; dot with butter and sprinkle with paprika. Bake at 350° for 45 minutes. Yields 6 servings.
Saute onion and broccoli in butter until tender. Remove from heat. Stir in remaining ingredients. Spoon mixture into lightly greased 1 1/2 quart casserole. Bake at 350° for 25 to 30 minutes.
Fit one-half of unbaked pie crust into 9-inch pie pan. Cook beef and onion in skillet until meat is brown. Add marjoram, steak sauce, salt, pepper, bread crumbs, bouillon and Tabasco sauce. Mix well. Turn into pastry shell. Sprinkle with cheese and paprika. Top with other pie crust, crimp edges and cut air holes in top. Place pie in large baking pan. Bake for 45 minutes to 1 hour. Serves 6.
Put all dry ingredients together. Mix well, then add rest of ingredients. Beat on high speed for 3 minutes or until well blended. Pour batter into greased pan. Bake at 350°.
Dissolve Jell-O in hot water; add cold water. Put in refrigerator tray. Let set until firm on edge. Put in large bowl; whip until fluffy. Add seafood, celery, olives and onion. Set until firm in a mold.
Drain juice from fruit; add water if necessary to make 2 cups. Heat juice to boiling; add gelatin. Stir until dissolved. Cool; add cola and fruit. Pour in mold. Chill until set. Serve with whipped cream or cream cheese.
Prepare cake according to directions on box and let cool. Prepare Jell-O (do not use quick set directions) according to directions on box. With fork, make rows of holes in cake, about 1 inch apart. Spoon Jell-O over holes; don't be afraid to use too much, it takes quite a few spoonfuls to make the Jell-O soak all the way down the holes. It won't be soggy after it chills. You may have some Jell-O left over. Chill cake. Mix Dream Whip and spread over cake. Serve chilled. Great for summer!
Blend butter and ricotta cheese until it becomes creamy. Add vanilla, and mix well. Add sugar while gradually beating until well blended. Add egg, and mix well. Slowly stir in all dry ingredients mixing well. Drop by teaspoons onto an ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 30 - 36 cookies.
Slightly brown chicken chunks on medium heat. Add vertically sliced onion and green pepper. Add sugar, basil, cayenne pepper, salt and pepper. Cook until done (approximately 5 minutes). Heat tortillas in microwave until warm. Serve fajitas mixture on tortillas. Add tomatoes, cheese, salsa and sour cream.
Melt butter; add brown sugar. Spread in bottom of 9-inch unbaked pie shell. Add rhubarb. Mix sugar, flour, salt and cinnamon together. Add cream and stir well. Pour over rhubarb. Bake at 350° for 45 minutes.
Cake: Preheat oven to 350°. Butter and flour two 9-inch cake pans. In large bowl, combine flour, sugars, cocoa powder, baking powder, baking soda and salt. At medium speed, beat in milk, oil, eggs and vanilla until blended, about 2 minutes. At low speed, gradually beat in boiling water just until blended. Divide batter between cake pans. Bake 25 to 28 minutes or until toothpick inserted into center comes out clean. Cool in pans on racks 15 minutes. Remove from pans. Cool on racks.
Mix peppers, garlic salt and tomatoes in blender. Add other ingredients. Bring to boil and simmer about 30 minutes. Put in jars, cool and refrigerate.
Mix well and pour in 13 x 9-inch cake pan. Bake for 40 minutes at 300°.
In a bowl, prepare pudding mix with milk as package directs, mixing in the almond extract. Cover and refrigerate. Sweeten strawberries with sugar. Spoon about 3 tablespoons into each of six 8 to 10-ounce stemmed glasses. Layer each with 3 tablespoons of cookie crumbs and 1/3 cup of pudding. Top with the remaining strawberries and crumbs, dividing equally. Garnish with mint sprigs. Makes 6 servings.
Mix all ingredients in a large bowl with a mixer. Pour into two lightly greased loaf pans. Bake at 350° for one hour or until a toothpick inserted in the center comes out clean. Cool 5 minutes and then top with glaze. Loaves should sit in pans for several hours or overnight before being removed from their pans.
Brown meat in skillet first, then add all ingredients and simmer together for at least 1 hour.
Add 1 cup of butter to the bread crumbs. Add all ingredients and pour 2 cups of milk over contents. Bake in a 375° oven for 1/2 or 3/4 hour. Let it bubble. If you like it soft, cover; if you like it crusty, do not cover.
Spread melted margarine over fillets. Combine all spices and mix well. Rub spices into fish. Heat cast-iron skillet until very hot; watch carefully. Cook fillets for about 3 minutes on each side, depending on thickness. (Caution: Cook outside or in very well ventilated area.)
Combine and cook over low heat until thick. Add butter. Pour into 2 baked pie shells. Makes 2 pies.
Combine all ingredients and marinate 4 or 5 chicken breasts for 1 hour. Prepare grill for direct heat cooking. Place chicken breast on cooking grill. Turn chicken every 10 or 15 minutes, basting with sauce each time. Takes about 1 hour.