HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie with fork prongs that you have dipped in water. Bake 10 to 12 minutes until golden. Cool on cookie sheet for about 1 minute, then remove.
One of two ways to arrange: Using a pizza pan, spread sugar cookie dough (like pizza dough) and bake, being careful not to brown edges before center is done. Fruit will be arranged in a circular pattern and slices will be triangular like pizza slices.
Mix cake mix, oil, jello, lemon extract and apricot nectar in a large bowl. Add egg yolks and beat well. Fold in stiffly beaten egg whites. Bake 1 hour at 325° in greased and floured tube pan. Mix the powdered sugar and lemon juice and pour over cake while it is still hot.
*Mix together and press into 9 x 13-inch pan. Bake for 15 minutes at 375°. Let cool.
Brown ground beef, onions and green peppers. Add balance of ingredients. Simmer for 1 hour. Serves 6.
Place above ingredients in a 9 inch baking dish and let stand. Mix together the topping.
In skillet, brown onion, ground beef and green pepper. Add tomatoes, vinegar, ketchup, brown sugar, garlic pepper, and salt.
Brown the pork in large frying pan in oil. Add water, cover and cook 30 minutes. Mix in bowl the juice from pineapple, green pepper, brown sugar, cornstarch, vinegar, soy sauce and salt. Add mixture to pork with chunk pineapple and bring to a boil. Serve over hot rice.
Place all ingredients except cheese in a large bowl. Beat well. Add part of the cheese and mix. Pour in casserole dish. Sprinkle top with cheese and paprika. Bake at 350° until brown.
Bring sugar and milk to soft ball stage. (I use a candy thermometer but it is not necessary.) Take off heat and add margarine. Let completely dissolve and quickly add peanut butter, stirring mixture. Pour into buttered 9 x 9-inch square pan. When cool, cut into squares.
Cook and drain macaroni shells. Set aside. Combine cheeses, eggs, bread crumbs and parsley. Stuff each cooled shell with cheese mixture. Pour layer of spaghetti sauce in a large baking dish. Arrange stuffed shells, seam side down, over sauce. Pour remaining sauce over shells. Sprinkle extra Parmesan cheese over top. Bake 30 minutes at 350°. Serves 8 to 10.
Combine pumpkin, milk and eggs; blend well. Mix in sugar and spices, again blending well. Stir in crumbs.
Mash shrimp in a bowl. Beat cream cheese with electric mixer until fluffy and smooth. Add chili sauce. Add mayonnaise gradually. Beat in lemon juice, Worcestershire sauce and onion. Last, add shrimp and beat until all ingredients are well mixed. May be made day before.
Cream 1 cup margarine and cream cheese. Blend in flour. Chill dough 1 hour. Shape into 48 balls. Press dough into mini ungreased muffin tins; shape to form little pie shells. Beat together eggs, brown sugar, 2 tablespoons margarine and vanilla. Stir in pecans. Fill each shell. Bake at 325° for 25 minutes or until filling is set. Cool and remove from pans.
Cook noodles and drain. Put soup and cut-up cheese in pan to melt. When cheese is fully melted, pour mixture over noodles and add green beans. You may substitute 1 can drained white tuna for green beans.
Cream butter and sugar. Add eggs, one at a time. All ingredients should be cut up fine. Blend well and pour into a floured and greased tube pan. Bake in a 275° oven for 1 1/2 to 2 hours.
Preheat oven to 350°. Place 1/3 of vegetables in casserole dish. Top with 1/3 of cheese. Layer twice more. Bring broth to boil. Pour over layers. Bake 45 minutes or until top browns. If vegetables begin to dry out add a small amount more of broth.
Mix and bake at 350° until begins to brown, 7 to 10 minutes. Makes about 40 cookies.
Drain green beans. Mix green beans, soup and onion rings together. Put in casserole dish. Top with Parmesan cheese. Bake at 350° for 30 minutes. Good with steak and green salad. Also good to take to church socials.
Chop broccoli. Combine broccoli with grated cheese and spread mixture evenly in pie crust. Beat eggs lightly with milk and seasoning. Pour over cheese and broccoli mixture. Bake at 350° for 40 minutes until lightly brown and completely set.
Mix together the first 4 ingredients. Add the oil, eggs and baby food. Mix well, but do not use a mixer. Add the chopped nuts. Bake in a greased and floured tube or Bundt pan at 350° for 50 minutes.
Brown liver in cooking oil until both sides are slightly brown. Add envelope of dry soup to liver. Add 1 cup water. Then put chopped onions on top of liver. Simmer for about 30 minutes and then serve. Don't overheat. Liver will be tough.
Put ice cream sandwiches in bottom of 9 x 13 glass dish. Spread Cool Whip on top. Squeeze chocolate "Magic Shell" on top of Cool Whip. Put into freezer for 4 hours. Cut into squares, then serve.
Grease 10-inch pie plate. Cook beef and onions until beef is brown and drain. Spread in pie plate. Beat milk, baking mix, eggs, salt and pepper until smooth. Pour into plate. Bake at 400° for about 25 minutes. Remove from oven. Sprinkle with cheese and bake 5 minutes longer.
Fry hamburger, add beans and any other ingredients. Cook until beans are hot. Make burritos using tortillas stuffed with beans and meat mixture. Add shredded cheese as desired. Smother with green chilies.
Use a large bowl to mix last 6 ingredients. Melt almond bark in microwave 1 1/2 minutes in glass bowl on Full power. Stir and repeat with a wooden spoon. Pour over all the dry ingredients. Stir real good. Pour this on waxed paper. Flatten by hand. Let cool. Break into pieces.
Heat oven to 300°. Grease shallow 2-quart casserole. In a 2-quart saucepan, combine 3 cups milk and syrup; heat just to boiling over medium heat. Add butter. In small bowl, combine cornmeal, ginger and nutmeg. Gradually stir into hot milk in saucepan. Reduce heat to low and cook, stirring, until thickened (about 10 minutes). Stir in raisins and spoon into casserole dish. Pour in remaining milk; do not stir. Bake for 2 1/2 hours, until milk is absorbed and top is golden brown.
Cut tomatoes in half crosswise. Mix together bread crumbs, parsley, garlic, salt, pepper and 2 tablespoons oil. Spread mixture on the cut side of tomatoes. Arrange in an oiled shallow baking pan. Sprinkle with remaining olive oil. Bake at 400° for 15 minutes.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press on bottom of 9-inch spring-form pan. Reserve 10 caramels. In saucepan, combine rest of caramels and 1/2 cup half and half. Cook and stir until melted. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. In large mixer bowl, beat cheese until fluffy. Beat in condensed milk. Add eggs and vanilla and mix. Pour into prepared pan. Bake 1 hour, cool. Cook reserved caramels with 3 tablespoons half and half until melted. Spread over cake. Garnish with pecan halves. Chill thoroughly.
In 3-quart casserole, combine macaroni, cheese, milk, salt, onion powder, mustard and pepper. Cook, covered, with lid at Medium for 9 to 10 minutes; stir twice during that time. Cook, uncovered, at Medium 3 minutes. Makes 4 servings.
Mix sugar, cocoa, Karo and milk. Let the mixture come to a boil, then turn to low and cook 5 minutes, stirring all the time. Take off stove and add butter and vanilla. Add nuts. Beat until ready to pour on plate.
Combine flour, soda and cinnamon; set aside. Cream butter and sugars. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350°, 10 to 12 minutes until light brown.
Sift the first 5 ingredients together in baking pan. Add the vanilla, vinegar, shortening and cold water. Bake at 350° for 30 minutes.
Toss together lettuce, onion, celery and cucumbers. Next, layer in a 9 x 9 x 3-inch dish the lettuce mixture, thawed peas, mayonnaise, Cheddar cheese and Mozzarella cheese; sprinkle the Parmesan cheese over the whole salad. Then place sliced green pepper rings on top.
Mix together potatoes, butter, eggs, flour, sugar and milk; put in casserole. Mix pecans, coconut, brown sugar and butter. Sprinkle on top of potato mixture. Bake for about 40 minutes at 350°.
Marinate chicken 24 hours, turning once. Drain and bake, uncovered, for 1 1/2 hours at 325°. Serves 8.
Mix cracker crumbs with butter or margarine. Spread over fillets. Sprinkle on Parmesan cheese and paprika. Sprinkle on small shrimp. Spread on can of cream of mushroom soup. Bake at 350° for 40 minutes. Serves 4.
Chop onions very fine. Chop dried beef. Combine onions and beef with cream cheese. Add garlic salt. Mix well. Form a ball. Sprinkle lightly with garlic salt. Put in pretty bowl with a lid. Refrigerate. Serve with your favorite crackers.
In a small bowl, combine 3/4 cup salsa and sour cream. Spread chips on baking sheet. Layer salsa mixture, chicken and cheese on chips. Broil until cheese melts.
Dissolve lemon jello in boiling water. Add remaining ingredients. Cabbage and olives may be added to mixture when it is set. Serve on lettuce leaf.
Mix together sausage, egg and bread crumbs. Form into balls. Melt butter in a frying pan and brown meatballs. While browning, mix together in a separate bowl chile sauce, garlic salt, brown sugar, vinegar and soy sauce. Pour over meatballs and let simmer. You may pour butter off meatballs before adding sauce mixture if you wish.
Mix soups, broth and milk together. Mix margarine and dressing together. Layer chicken and dressing in casserole dish. Pour soup mixture in each layer. End with soup mix. Bake at 325° to 350° for about 30 minutes until heated through. Enjoy.
Beat eggs; add fruit cocktail, sugar, flour, soda and salt. Mix well. Pour into a 9 x 13-inch greased pan. Sprinkle brown sugar and nut mixture over batter. Bake at 350° for 40 to 45 minutes. Serve with whipped cream or ice cream.
Combine first 4 ingredients, kneading in last of sugar gradually. Shape into eight rolls, 1-inch in diameter. Put in freezer overnight. Melt caramels in top of metal double boiler. Remove from heat but keep over hot water. Dip marshmallows. Roll into caramel to cover, then roll in nuts. Cool covered in dry place.
Melt butter 45 seconds to 1 minute in microwave. Add garlic salt, paprika and cheese. Dip sides of potatoes in mix. Cook in microwave 10 to 12 minutes. Bake uncovered and turn after first 5 minutes.
Heat oven to 350°. Sprinkle nuts and raisins in a greased Bundt pan. Cut dough into 10 pieces. Roll each piece of dough in melted butter and a mixture of cinnamon and sugar. Place pieces in a pan and cover with cloth for about 3 hours or until dough doubles in size, then bake for 20 to 30 minutes.
Place flowerets in a saucepan with 1 inch boiling, salted water. Cover; cook 10 to 12 minutes until tender. Drain; set aside. In a medium saucepan, combine corn meal, flour and salt. Gradually add water, bringing to a boil, stirring until thickened. Stir in 2 tablespoons butter or margarine.
Remove seeds and chop peppers. Add vinegar and water. Bring to a boil. Put through cheesecloth or jelly bag. Add sugar. Use Certo as directed. Boil 1 minute. Add green coloring. Put in hot jars. Makes 6 half-pints.
Boil sugar, vinegar and water until sugar is dissolved. Wash peaches. Add to the syrup and boil gently until fruit is fork-tender. Pack peaches in hot sterilized jars and fill with pickling liquid. Serve as relish with meats.
Thaw and roll out dough into 9 x 12-inch rectangle. Layer cooked sausage, thawed broccoli and cheese. Seal bread dough around ingredients. Flip seam side down. Cook at 350° for 30 minutes on baking sheet.
Mix sugar and salt. Stir in butter and eggs. Blend in syrup and vanilla. Put pecans in shell and pour in filling. Bake at 325° for 30 minutes or until pie is set.
Mix ingredients together. Roll into small balls. Dip into melted milk chocolate. Set until firm.
Brown pork chops in skillet. Add rice. Mix orange juice and soup; pour over chops. Cover with tight lid and let simmer until rice is done and pork chops are tender. (May also place the browned chops in a baking dish and finish the cooking process in oven at 325°.) Real, real good!
Preheat oven to 350. Spray bottoms only of two 8 1/2 X 4 1/2 inch loaf pans with non-stick cooking spray. Combine four, salt, and baking soda in small bowl. In a mixing bowl, combine shortening, sugar, mashed bananas, eggs, nuts, and vanilla extract, beating until well blended. Add flour mixture and stir just until moistened. Pour into prepared pan. Bake 60-70 minutes or until toothpick inserted pulls out clean. Remove pan from oven. Cool 10 minutes and remove from pan. Cool on wire rack.
Crumble ground meat in buttered 2 1/2-quart casserole. Sprinkle with rice and soup mix. Pour water over mixture. Cover and bake at 350° for 1 hour. Stir with fork.
Wash and remove seeds from jalapeno peppers. Add other ingredients and simmer for 5 minutes. Add Certo. Boil 1 minute.
Add broccoli, broth, water, onion, celery, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes. Pour half of vegetable mixture in food processor or blender. Blend on high speed until smooth. Repeat. Return to saucepan; heat until boiling. Shake flour and 1 cup milk in tightly covered container until smooth. Gradually stir into hot mixture. Boil 1 minute, stirring occasionally. Stir in remaining milk and nutmeg. Heat on low heat until hot. Garnish with sour cream or heavy cream. Yields 6 servings.
Combine juice and grated rind of fruits to egg and sugar that have been beaten. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove and cool. Arrange variety of cut up fruits on platter or on small, individual plates. Drizzle dressing on top. May sprinkle with nuts or coconut.
Bring liquids to a boil. Put 2 clove garlic and 1 head of fresh dill or 1 tablespoon dill seed to each quart. Fill jars with pickles, then cover with boiling water, then set jars in hot water and place on burner until pickles change colors.
Mix vinegar, butter and brown sugar. Pour over onions. Cook 1 hour at 300°.
Combine all ingredients in a large bowl; mix well. Chill overnight. Makes 12 to 16 servings.
Cut steak into serving portions. Coat with four. Brown on both sides in shortening in skillet. Place in crock pot. Sprinkle onion over steak. Add soup and water to pan drippings in skillet; mix well. Pour over steak. Cook on low for 6 hours or until steak is tender.
Mix thoroughly sugar, shortening and egg; stir in milk. Sift dry ingredients; add to first mixture. Add nuts and stir only until nuts are blended into mixture. Pour batter into well-greased 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan and let stand for 20 minutes before baking. Bake at 350° for 70 minutes.
Mix in order given and pour into greased and floured 12 3/4 x 9 x 2-inch baking dish or pan. Bake at 350° for 1 hour or until toothpick inserted in cake comes out clean. Let stand in baking pan.
Bring to boil, then reduce heat. Cover and simmer for 2 hours. Skim fat before making gravy.
Season tomatoes with onion, salt and pepper. In a 1-quart casserole dish, alternate tomatoes and toast cubes, having toast for top layer. Pour butter over and bake at 375° until heated, about 20 minutes.
Preheat oven to 400°. Mix together eggs, oil, 1 cup sugar and milk. Mix next 4 ingredients together. Mix 3/4 of the dry mixture into the wet mixture. Mix the remaining 1/4 dry ingredients with the berries and fold them in. Fold them from the outside of bowl until all flour is mixed well. It should not look wet but don't use so much flour that it's dry. Sprinkle with sugar and cinnamon. Bake for 25 minutes at 400°. Makes 1 1/2 dozen muffins.
In a mixing bowl, combine eggs, buttermilk, oil, corn, chilies, cheese and onion; blend well. Add dry ingredients, stirring only until moist. Bake in a 10-inch skillet at 350° for 35 minutes.
Dissolve salt and enough water to cover vegetables. Soak for 2 hours. Drain and rinse thoroughly. Combine sugar, celery seed and vinegar in large pan; bring to boil. Add squash, onion and peppers. Bring to boil. Place in sterilized jars. Cover vegetables with liquid. Place sterilized lids and bands on jars. Close tightly.
Boil chicken until tender. Fix noodles according to directions. Drain water. Mix butter with noodles. Add cheese and Ro-Tel. Mix well. Tear chicken into pieces and mix into noodle mixture. Pour into baking pan.
Stir the onion into the water; let stand for 5 minutes. Beat together the margarine, mayonnaise and cheese. Mix in the onion, pimiento and parsley. Spread one side of each bread slice with cheese mixture. (Soften cheese mixture in microwave a bit to make it easier to spread.) Roll each bread slice like a jelly roll. Place close together (sides touching) on baking sheets with sides. Spread tops with remaining cheese mixture. Just before serving, bake at 350° until rolls are golden brown, 10 to 12 minutes. Makes 100 to 120.
Cut peppers in half and take out seeds. Pack in jars. Heat the mixture and pour in filled jars. Boil in water bath for 25 minutes. Make 10 pints.
Note: This is the recipe that Lynne uses for the bazaar every year. "Pine Grove is the only church in the area that can sell Sin."
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Layer bacon and cheese in plate. Beat remaining ingredients, except lettuce and tomatoes, until smooth (15 seconds in a blender). Pour into plate. Bake until knife inserted comes out clean, 30 to 35 minutes. Cool for 5 minutes. Garnish with lettuce and tomatoes and, if desired, bacon and mayonnaise.
Cook chicken until done and debone. Prepare Rice-A-Roni as directed on package. Add chicken while cooking. Cook for 20 minutes. Add vegetables the last 5 minutes. When done, add soy sauce. Stir and serve.
Place 1 chicken piece, bone side up, between waxed paper. Sprinkle with salt, pepper and Accent. Pound chicken lightly and set aside.
Bake potatoes. Peel while hot and puree. Make dough with potatoes, butter, flour, sugar and eggs. Pit the fruit and stew in wine with cloves over low heat, just until boiling. Remove fruit carefully from wine and cool. Make dough into two rolls and cut into one-inch slices. Place one piece of fruit on one piece of dough, covering fruit completely. Cook in simmering, salted water over medium flame. Be careful not to boil, about 10 minutes. Carefully remove. Brown bread crumbs in a little butter and mix with cinnamon; sprinkle over dumplings. Can also be served with vanilla sauce.
Preheat oven to 375°. Mix all ingredients except cheese. Pour half the batter into a greased and floured pan (9 x 13-inches). Sprinkle the cheese over the top and add remaining batter. Bake at 375° for about 45 minutes or until golden brown.
Peel and cube potatoes. Put in ovenware bowl or casserole. Fry bacon; remove from pan. Fry onions in bacon fat until tender but not brown. Mix sugar and mustard. Add onions in frying pan. Add beaten eggs and vinegar; cook until thickened, stirring constantly. Pour over potatoes. Add salt, pepper, bacon and egg slices. Mix lightly. Heat in a 250° oven for 30 minutes. Sprinkle parsley on top.
Mix first three ingredients. Slit pita bread and spread with cheese mixture. Cut into squares or triangles. Place on cookie sheets and bake at 375° for 10 to 15 minutes. Can be frozen before baking. Put in freezer bags and keep frozen until you wish to bake them.
Mix yeast and water. Let stand 5 minutes. Sift flour and salt into bowl. Pour in yeast. Add shortening and mix. Knead until smooth and elastic. Form into ball. Place in oiled bowl. Cover and put in warm place for 2 hours. Bake at 400° until done.
Place raisins in small bowl, cover with boiling water. Let stand for 10 minutes, drain. In a medium bowl combine flour, sugars, cinnamon, baking soda and baking powder. Add beans, oil, eggs and vanilla, beat well. Stir in raisins and nuts. Pour batter into a 9 X 5 greased and floured pan. Bake at 325 degrees for 65 to 75 minutes. Cool for 10 to 15 minutes, remove from pan. Cool completely on wire rack.
Soften gelatin in cold water, then dissolve gelatin in boiling water. Add sugar, salt and vanilla; stir until completely dissolved. Pour into bowl; beat until very thick. Pour into prepared flour molds. Let set 1 hour, then dip in chocolate.
Wash fish. Peel garlic and put in blender with juice from the lemons, salt and pepper. Liquefy and pour over the fish. Marinate one hour. Meanwhile, cut tomato, avocado and onion. Season with salt and pepper and toss to have ready to serve with fish. Fry fish and serve. Serves 6.
Cook noodles in boiling, salted water; rinse and drain. Slowly brown tenderloin on both sides. Season with salt and pepper.
Spread Velveeta between wax paper with a rolling pin. Spread on cream cheese. Sprinkle on black olives, green chilies and chopped onions. Roll up. Fix cracks while you roll. Garnish and serve with Ritz crackers. Makes 2 rolls.
Preheat oven. Mix all dry ingredients together. Add egg, milk and oil to dry mixture and blend well. Pour into 8-inch square pan. Bake 30 to 35 minutes, until slightly brown on top. Serve hot or cold with butter, honey or preserves.
Cream together the eggs, margarine, sugar, brown sugar and peanut butter until very creamy. Add the vanilla, Karo and soda. Stir into creamed mix the rolled oats, M&M's and chips. Bake at 375° for 10 to 12 minutes, until lightly browned (not very dark; this will keep them chewy). Makes about 12 dozen, but you have to be a "Cookie Monster" to eat them all!
Cook onions until tender; add soup, sour cream, milk and seasonings. Heat until warm and smooth. Add chicken and heat. Layer tortillas and chicken mixture in 3-quart casserole dish. Top with cheese. Bake at 350° until hot and bubbly.
Combine pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring-form pan and bake for 10 minutes at 350°.
Melt together chocolate, marshmallows and milk. Cool thoroughly. Add Cool Whip. Pour into crust. Freeze until ready to serve.
Sift flour, salt and soda together. Cream sugar, butter and eggs; add milk and flour alternately. Add fruits and nuts. Chill several hours, then bake at 350° for 17 minutes.
Do all in a blender. Store in a covered container in the freezer. When using, fill a glass about half full of slush and the rest with ginger ale.
Cream the sugar, shortening and eggs in mixer bowl for 1 minute. Sift flour, baking soda, cinnamon and salt together. Add to creamed mixture, stirring with a wooden spoon. Add water, vanilla, apples and pecans, stirring to mix. Spoon into greased 9 x 13-inch cake pan. Bake at 350° for 45 to 50 minutes or until cake tests done. Cut into squares. Spoon warm Caramel Sauce over each serving.
Combine vegetables and sausage with water. Cook until tender. Add mushroom soup and simmer 1 hour. Season to taste with salt and pepper. Serve over rice or noodles.
In small bowl, combine beef or chicken with soy sauce, sherry and ginger. Let stand 15 to 30 minutes. Preheat 1 tablespoon oil in wok, uncovered at medium-high, about 2 minutes. Add carrots; stir-fry for 2 minutes. Add reserved mushroom liquid, cover and steam 4 minutes. Remove carrots. Heat 1 tablespoon oil in wok. Add cauliflower and pea pods or peas; stir-fry for 2 minutes. Push up to the side. Add onions and mushrooms; stir-fry for 2 minutes. Push up to the side. Heat 1 tablespoon oil in wok. Add half of the meat with marinade; stir-fry for 2 to 3 minutes. Push up to the side. Repeat with remaining meat. Add carrots. Combine water, cornstarch and sugar. Stir into meat mixture and cook until thickened. Reduce heat to low for serving. Serve with rice. Makes 6 servings.
Mix skim milk and drained cottage cheese in blender until smooth. Stir in onion soup mix. Serve with fresh vegetables.
Mix eggs; then add other ingredients. Place one vanilla wafer in each paper cupcake liner; place liners in muffin pans. Pour mixture on top of each wafer (3/4 full). Bake at 275° for 25 minutes. Remove paper cup liners and freeze. Freezes well.
Blend together cocoa, butter and cheese. Mix well and add sugar, nuts and vanilla. Mix thoroughly and shape into long rolls. Put in waxed paper and let set. When ready to serve, slice into 1/4-inch pieces. Makes 18 to 24 servings.
Clean and steam diced squash. Drain. Combine and mix all ingredients. Bake in greased dish at 350° for 45 minutes.