HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Mix brown sugar, shortening, vanilla and egg in a large bowl. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Yields 3 to 4 dozen.
Mix and drop by teaspoon in small muffin tins. Bake until brown. This mixture will be very soft. Bake at 400° for 15 minutes. Yield: 6 to 8 rolls.
Saute onion in butter. Pour chicken broth in baking dish. Add 1/2 can of water. Pour in rice, parsley and sauteed onion. Mix. Cook at 325° for 1 hour. Check at 45 minutes for overcooking. Serves 4.
Cook sausage, onion and pepper until sausage browns. Drain well. Add cheese and 4 beaten eggs. Cook until eggs are set. Put filling in shells; add sauce. Fold.
Flatten rolls in bottom of 2-quart casserole. Cook and drain sausage. Pour crumbled sausage over rolls. Mix together eggs, sauces and milk and pour over sausage. Top with cheese. Bake at 425° for 20 minutes. (May be prepared the night before. Just refrigerate and cook in the morning.)
Preheat oven to 350 degrees. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites and turn to coat. Mix breadcrumbs with Italian seasoning and dip chicken in breadcrumb mixture. Turn to coat thoroughly. Heat olive oil in a large skillet. Add chicken Cook until lightly browned and no longer pink inside (about 4 min. per side). Place on paper towels to drain. Pour 1/2 c. of sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 min.
Soak wheat for approximately 1/2 hour. Wash first. Chop all the vegetables as fine as possible. All except the tomatoes can be chopped in a blender by adding water, then draining. Pour the olive oil and the lemon juice over the mixture and mix well. This can be served over lettuce, cabbage or fresh grape leaves. Or stuff cherry tomatoes with this mixture.
Wash chicken; pat dry with paper towel. Heat oil in butter in Dutch oven. Add chicken, a few pieces at a time; brown well on all sides. Remove as browned and set aside. Add onion and garlic to pan. Saute until golden brown (15 minutes). Add parsley, tomato, salt, basil and pepper. Mix well, mashing tomatoes with fork. Bring to boil. Reduce heat and simmer, uncovered, 20 minutes. Add browned chicken and wine. Simmer uncovered 20 minutes, 45 to 50 minutes or until chicken is tender. Make Polenta.
Heat the vinegar & water to boiling. Add the mustard, salt & sugar. Blend until mixed and let boil again. Then pour over the combined celery seed, beets & onion. Cover and place in the refrigerator to marinate overnight or longer. Serve cold.
Mix all ingredients. Refrigerate. Roll in pecans. Makes 1 large or 3 small cheese balls. Freezes well.
Mix sugar, Crisco and eggs, one at a time. Add vanilla. Add milk; add salt to sifted flour. Bake at 325° in preheated oven for 1 hour and 20 minutes. Check with toothpick, when clean, cake is done.
Bring to a boil raisins, coffee and shortening. Take off heat and let cool. Then add remaining ingredients. Bake in tube pan for one hour at 350°.
Mix well and store in dry container. Add 2 teaspoons to 1 cup boiling water.
Cook beef in large skillet over medium heat, stirring occasionally, until cooked through and brown (about 5 minutes). Stir in 2 cups tomatoes, cumin and oregano. Season with salt and pepper. Stir in 1 1/2 cups water. Cook over medium-high heat, stirring occasionally, until most of liquid has evaporated (about 20 minutes). Wrap tortillas in a clean kitchen towel. Microwave until hot (about 2 minutes).
Mix in pan. Cook to hard-crack stage. Remove from heat. Add food coloring and 1 1/2 teaspoons desired flavoring. Pour onto greased cookie sheet. Cool and break into pieces.
Cook macaroni as directed on package; drain. Add remaining ingredients; toss and chill.
Saute onions and garlic in oil 3 minutes. Add tomatoes, anchovies and capers. Simmer 10 minutes (you may add fresh basil or oregano). Cook spaghetti al dente. Arrange on large platter. Spoon sauce over top. Decorate with olives, cherry tomatoes and parsley. Season with salt, pepper and Parmesan cheese.
Bake the devil's food cake as directed in sheet cake pan. Cool and cut into squares. Put half of cake in bottom of large bowl. Put half of vanilla pudding, then half of chocolate pudding, 1 container of Cool Whip and 1/2 of the crumbled Skor bars. Repeat layers with remaining ingredients. Refrigerate.
Cook macaroni and drain. Mix tuna, peas, soup and milk with half of cheese. Add macaroni. Put in casserole dish and sprinkle with remaining cheese on top. Bake in 350° oven until cheese is melted and bubbling.
Dissolve jello in boiling water. Add carrots and pineapple and refrigerate until set for serving.
Sift flour, soda, salt and cinnamon together. Cream eggs, sugar, carrots and oil until smooth and creamy; add vanilla. Gradually add flour mixture, then nuts, raisins and pineapple. Bake in greased tube pan or 9 x 13-inch pan for approximately 1 hour or until golden brown.
Wash and slice strawberries. Put into cooked pie shell. Save a few strawberries for top of pie. Cook sugar, syrup, water and cornstarch until thick. Add food coloring and jello. Pour this over the strawberries. Let set. When cooled, add Cool Whip and a few strawberries for decoration.
Combine all ingredients, except oyster crackers. Place oyster crackers in large Ziploc bag. Pour dressing mixture over crackers and shake gently. Let set for a day or two, shaking gently several times.
Cream margarine; add sugar and beat until fluffy. Add egg yolks only one at a time, beating after each addition. Add flour until all is well mixed. Beat egg whites until stiff. Add to mixture. Add lemon and vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 to 1 3/4 hours.
In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in vanilla. Fold in whipped cream. Turn into pie crust shell, then drizzle syrup on top of pie. Swirl with a spoon. Chill 4 hours or until set.
Arrange whole carrots in a vegetable steamer. Cover and steam over boiling water until just tender when pierced (10-12 minutes). Plunge into cold water to cool quickly; then drain. Arrange carrots vertically in a clean 1-pint jar that is about the same height as carrots. Tuck in bay leaves. In a bowl, stir together vinegar, water, sugar, salt, mustard seeds, dill weed, red pepper, dill seeds, and garlic until sugar is dissolved. Pour over carrots, cover tightly, and refrigerate for at least 2 days or up to 3 weeks. Makes 1 pint.
Mix all ingredients together. Bake in well buttered loaf pan or casserole. Bake 45 minutes at 350°. May be served with gravy or mushroom sauce.
Place sliced apples into buttered baking dish. Sift together sugar and flour; blend until mixture is crumbly. Pour 1/2 cup of cider or apple juice over apples. Sprinkle with 1 teaspoon cinnamon and crumb mixture over top. Bake 1 hour at 350° or until topping is slightly brown.
Roll the rabbit pieces in the complete pancake flour, salt and pepper. Brown in the margarine. Combine the bouillon and water. Pour over the rabbit. Slice the onion over top. Bake 3 hours at 300°.
Arrange ingredients in layers in a greased casserole. Water to keep moist, about 1 cup. Bake in a moderate oven at 350° about 1 hour or until vegetables are tender.
Preheat oven to 375°. Stir together the cornmeal, flour, baking powder and salt. Add the remaining ingredients and combine until well blended. Pour batter into a well-greased 8 x 8-inch pan. Bake for 25 to 35 minutes, until firm in the center and golden on the edges. Makes 6 servings.
Boil the potatoes; slice while still hot. Add onion, celery, eggs and bacon. Leave bacon drippings in skillet; add sugar, mustard and vinegar. Heat and pour over potato mixture. Serve hot.
Using cake mix, make cupcakes following box directions. Allow cupcakes to cool. Make vanilla pudding using box directions. Cut an X in middle of cupcakes. Pipe vanilla pudding into cup cakes. Frost filled cupcakes with chocolate frosting.
Mix black pepper, garlic cloves and salt with olive oil. Wash cut up chicken, dry and rub with pepper, salts, garlic and oil mix. Cover and refrigerate overnight.
Blend all ingredients except wheat germ. Mixture should be firm. Shape into patties. Coat with wheat germ. Arrange on oiled cookie sheet and broil until golden brown on each side. Makes 4 servings.
In skillet brown beef. Break with fork until fine; add remaining ingredients. Simmer uncovered 10 minutes. Makes 1 1/3 cups.
Melt butter and fry with celery and onion on low for short time. Cut bread into small pieces, put in large bowl and add rest of ingredients. Mix well. Bake at 325° for 1 hour, covered. Remove cover and bake additional 10 minutes.
Cook rice and add remaining ingredients except soup. Cook on top of stove for a few minutes. For a casserole or hot dish, add mushroom soup.
Spread cream cheese in bottom of 9-inch glass pie dish. Layer remaining ingredients. Bake at 350° for 30 minutes.
Cream Crisco until soft. Add gradually the sugar and eggs one at a time. Sift flour and baking powder and add to Crisco mixture alternately with milk. Add flavoring. Bake in tube pan for 1 hour and 15 minutes at 325°.
Mix first 4 ingredients together and spread in square pan (13 x 9-inch). Mix cream cheese, powdered sugar and remaining 3 eggs together. Spread over first mixture. Bake at 350° for 40 minutes.
Mix all ingredients except chicken and butter. Dip chicken in butter and roll into mixture. Bake at 350° uncovered for 45 to 60 minutes. Sprinkle with sesame seed.
Preheat oven to 350°. Mix together all ingredients in a bowl. Pour into a greased 2-quart casserole dish. Bake, uncovered, for 40 minutes.
Combine cookies and sugar. Blend in butter. Stir in orange juice concentrate, vanilla and nuts. Shape into balls and shake in bag with powdered sugar. Arrange in single layer and refrigerate overnight. Yield: 36 to 40 balls.
In skillet, brown chops; pour off fat. Season with salt and pepper. Add soup, water, celery and thyme. Cover; simmer 30 minutes. Stir in rice. Cover; cook 20 minutes longer or until chops and rice are tender.
Heat water, vinegar, salad oil, sugar and sauerkraut to dissolve the sugar. Combine celery, green pepper, onion and pimento. Mix all ingredients together. Cover and marinate overnight.
Mix the first 6 ingredients together. Fold in yogurt. Refrigerate. Serves 4 to 6.
Blend together in blender. Cook in covered pan over medium heat until it loses its green color (about 1 hour). Makes 1 quart. Keep in refrigerator in covered jar.
Brown meat. Drain fat. Saute onions in 1 tablespoon vegetable oil. Combine with ground meat and remaining ingredients except tortillas. Make alternate layers of tortillas and meat sauce in baking dish beginning with tortillas. Top with cheese and bake at 350° for 20 minutes.
Unroll 1 can of rolls; press into a lightly greased 9x13-inch baking dish.
In a flat glass baking dish combine the garlic, ginger, allspice, thyme, mustard, bay leaf and Worcestershire. Add the meat and rub the marinade over the surface. Marinate for 1/2 hour, turning the meat once. Grill meat until done, 8 minutes on each side for rare. Carve into thin slices and serve. Serves 4.
Mix together sugar, flour and butter to form fine crumbs. Take out 1 cup and set aside. Take 1 cup sour milk and add soda and stir. Add beaten egg and mix with dry mixture. Pour in 9 x 13-inch greased pan. Sprinkle reserved crumbs over top of mixture. Sprinkle with cinnamon. Bake at 350° for 20 to 25 minutes.
Mix all ingredients except chili powder. Put on wax paper and make a roll. Put chili powder on wax paper and roll cheese in it. Refrigerate.
Pour melted butter over cubed bread. Beat eggs with sugar. Add large can crushed pineapple (juice and all). Mix and pour over cubed bread. Place in a greased 2-quart baking dish. Bake 35 minutes in 350° oven. Serve warm.
Peel eggs; cut in half and remove yolk. Mash yolks; add crabmeat, relish, mustard and mayonnaise. Salt and pepper to taste. Stuff eggs. Garnish with pimento strips or sliced stuffed olives.
Cook sugar, margarine and milk to soft ball stage. Remove and add remaining ingredients. Pour onto greased cookie sheet.
Heat oil in a heavy skillet on low heat. Blend in flour and salt until smooth (2 to 3 minutes).
Cook shrimp and set aside. Add onion, celery, bell pepper and garlic in the oil. Cook until wilted. Add tomato paste and cook 15 minutes. Add water, salt, pepper and sugar. Cook, uncovered, over medium heat about 40 minutes more. Add shrimp and cornstarch. Cook about 5 minutes more. Serve over rice. Yields 6 servings.
Mix all ingredients and coat pretzels. Spread on large baking sheet and bake at 200° for 40 minutes, stirring every ten minutes.
Cut carrots crosswise in 1/2-inch thick slices. Cook, covered, until just tender. Drain. Then combine honey, cornstarch, salt and ginger in a small saucepan. Add orange juice. Cook and stir constantly until bubbly and thick. Boil 1 minute. Stir in butter. Pour over hot carrots, stirring to coat evenly. Garnish with parsley.
Cook first 5 ingredients until berries burst and are soft. Add sugar. Stir until sugar is dissolved. Add nuts and chill.
Prepare rigatoni according to box or microwave directions. Boil, steam or microwave broccoli until tender. (Cut up if pieces are large.) Toss rigatoni, broccoli and margarine together. Sprinkle Parmesan cheese on mixture to taste. Season with fresh ground pepper. Serve with Italian bread and salad. (Do not invite President Bush.) Serves 3 to 4.
Soften ice cream slightly. Press half of the ice cream into cookie pie shell. Top with whole jar of fudge sauce (do not heat). Add the rest of the ice cream, mounding it up. Press sliced almonds all over top of pie; putting the pie on a cookie sheet is less messy. Freeze immediately. Work quickly so ice cream doesn't run all over.
Wash and slice a combination of the first 8 ingredients. Spray 11 x 13 pan with butter Pam.	Layer vegetables. Sprinkle with seasoning. Bake at 350° to 400° for 20 to 25 minutes or until done.
Mix Veg-All and cheese. Melt butter and mix with crackers; put on top. Bake at 350° until crackers are brown. (Check at 30 minutes; could take up to 1 hour.)
Combine egg, Egg Beaters, milk and salt. Sprinkle sausage and cheese pastry in lined pie pan. Pour milk and egg mixture into pie pan. Bake 15 minutes at 350°. Reduce heat to 325° and bake 30 minutes or until lightly browned.
Place lettuce in flat bottom round salad bowl. Layer onions, celery, pepper, carrots, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, bacon, peas and eggs over lettuce. Spread mayonnaise on top and sprinkle remaining 1/4 cup cheese on top. Pimiento may be added for garnish. Cover and chill for 2 to 24 hours before serving.
Mix melted margarine	and graham cracker crumbs and press into a 13 x 9-inch dish or pan. Chill 20 minutes.
Mix cake mix, melted margarine and 1/3 cup evaporated milk. Spread 1/2 mixture into greased 13 x 9-inch cake pan. Bake 6 minutes; remove from oven and cool at least 2 minutes. Melt caramel candy with 1/3 cup evaporated milk. Pour mixture over cake. Drop chocolate chips over caramel mixture. Mix 1/2 cup chopped nuts with remaining cake mix and drop by spoonfuls over chocolate chips. Sprinkle 1/2 cup nuts over mixture and bake 18 minutes. Let set overnight before cutting.
Beat shortening in a large bowl at medium speed with an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients. Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack. Drizzle glaze over cake, if desired.
Cream brown sugar, shortening and egg. Add flour and salt alternately with sour cream. Stir in rhubarb. Turn into greased and floured 9 x 13-inch pan. Sprinkle with topping. Bake at 350° for 45 to 50 minutes.
In mixing bowl A, work Psalms to a cream together with Jeremiah. Add 6 well-beaten Isaiah. Slowly stir in Matthew.
Preheat oven to 350°. Put margarine in 10 x 10-inch pan and melt. Mix together sugar, flour, baking powder, salt and milk until blended. Pour onto melted oleo, but do not mix. Pour fruit with syrup over all. Place in oven 30 to 40 minutes or until golden brown.
Cook onion and raw rice in the oleo over a medium flame for 5 minutes (do not brown). Add all other ingredients. Pour into a casserole; cover tightly and bake for 45 minutes to an hour at 350°. Serve with ham, fried chicken or steak.
Boil sugar and syrup. Remove from stove. Add peanut butter and Rice Krispies. Pour into greased pan and let cool. Melt chocolate chips and spread on top.
Cool chicken breasts and cut into small pieces. Toast almonds and sesame seeds. Combine with remaining ingredients.
Cook and drain the broccoli. Put the broccoli in a greased 1 1/2-quart casserole dish. Mix soup and evaporated milk with a whisk until smooth. Pour over the broccoli. Mix water, butter and stuffing. Put on top of cheese mixture. Bake at 350° for 30 minutes.
Mix cottage cheese and jello with spatula. Night before, drain canned fruit. Then add fruit to first two ingredients. Just before serving, add partially softened Cool Whip. Serve with plain cake or use with other salads.
Mix cake mix, 2 eggs and margarine until well blended. Pour and spread into a greased and floured 13 x 9-inch pan. Mix cream cheese, 1 egg, powdered sugar and vanilla. Spread over the top of the cake mixture and bake at 325° for 45 to 60 minutes.
Peel and thinly slice potatoes. Place in greased iron skillet. Salt and pepper potatoes. Place chopped onion over potatoes. Press uncooked ground chuck over onion and potatoes. Press down evenly and seal to sides of skillet. Pour tomato soup over ground chuck. Cover with aluminum foil and bake at 375° for 1 hour.
Mix Ranch dressing, canola oil, red pepper and garlic powder together. Pour over crackers. Keep turned and covered. Will keep a long time.
Melt margarine in 1 3/4-quart casserole dish. Combine sugar and flour. Add eggs. Stir in corn, milk and salt. Bake at 400° for 1 hour.
Soak codfish overnight; boil and bone. (Watch out for small bones.) Cut onions into small bits and slice the stuffed olives. Cut up the avocado. Now mix and place the tomatoes and avocado around the fish in the center of a favorite pretty plate and decorate with lettuce. Also boil the bananas and place decoratively around the plate.
Spread about 1/2 cup of Creamed Mushrooms in a greased 13 x 9 x 2-inch baking pan. Layer noodles (seasoned with pepper), broccoli, cottage cheese, Mozzarella, remaining Creamed Mushrooms and Parmesan cheese 3 times. Bake in preheated 325° oven for 45 minutes. Let stand 20 minutes before cutting into servings. Serves 6.
Bring soups, Ro-Tel and broth to a boil. Saute onion and add to soup mixture. After soup mixture comes to boil, add chicken and heat through. Grease a baking dish; then start with chips on bottom, then soup mixture and continue doing this until soup mixture is gone, being sure you end with soup mixture on top. Place in 400° oven for 10 to 15 minutes. Then place cheese on top and cook until cheese melts and casserole is bubbling.
Blend sugar, salt, spices, lemon rind and oleo. Toss apples in mixture. Arrange in pie shell.
Mix all ingredients together. Bake at 325° in oven for 25 minutes or until crisp on top. Serve warm with tortilla chips.
Brown meat with onion, salt and pepper to taste. Drain. Add undiluted soups. Cook macaroni according to directions. Add noodles to meat mixture. Fold into a 13 x 9-inch pan. Top with cheese. Cover and bake at 350° for 45 minutes.
Butter casserole dish; put in cubed bread, then grated cheese, then bacon. Mix eggs, milk, salt and mustard together. Pour over bread, cheese and bacon. Cover with foil; refrigerate overnight. Bake at 350° for 1 hour (great for brunch).
Mix graham cracker crumbs, melted butter and sugar. Press into bottom of 9 x 13 inch pan.
Brown hamburger, onion and pepper in frying pan with butter. When brown, add flour. In mixing bowl, beat eggs, milk, salt, pepper, Worcestershire and 1 cup grated cheese. Mix and pour into pie crust. Sprinkle over cup of cheese on top. Bake at 425° for 20 to 25 minutes. Let set about 10 to 15 minutes before serving.
Cut squash in half. Remove pits. Place in pot. Cover with water. Boil on stove top until done. Scoop squash from the shell. In a bowl, mix squash, margarine, sugar and heavy cream together. Place in baking dish and bake at 350° for 1/2 hour.
Defrost fish, if frozen. Spray a nonstick pan until slick with cooking spray. Sprinkle cornmeal on plate. Fork whip egg, oil and lemon juice together in another dish. Dip fish in the egg mixture, then the crumbs, coating both sides. Arrange fish in a single layer on the nonstick pan. Place the pan on the bottom shelf and bake at 475° for about 15 minutes or until fish flakes easily and is golden brown.
Scald 2 1/2 cups milk in top of double boiler. Combine sugar, salt and cornstarch. Add remaining milk to make a smooth paste. Add some of the hot milk to the paste and mix thoroughly. Then add the paste to hot milk and cook until thickened, stirring constantly. Beat egg yolks and add some of the hot pudding, then add egg yolks to mixture and cook for 2 minutes. Remove from heat and add butter and vanilla. Chill thoroughly and top with meringue.
Bring to a boil the sugar and syrup. Turn off heat. Add the peanut butter and stir. Add the Special K, half at a time. Stir well. Press in a 9 x 13-inch pan and cool. Melt the chocolate chips and spread on bars. Let harden before serving.
Unroll one package crescent rolls and place in a 13 x 9-inch ungreased pan. Mix all ingredients and spread over dough; unroll other package rolls and place over mixture. Sprinkle a little sugar and cinnamon over top and bake 25 minutes at 350°.
Slice and wash cukes. Mix with peppers, onion and salt. Bury in ice for 3 hours and drain. Mix vinegar, water, turmeric, cloves, mustard seed, celery seed and sugar in a large pan, heating. Add drained cucumber; mix and simmer until transparent. Pack in jars, boiling hot, to within 1/4-inch of top and seal.
In a bowl, cream margarine with sugar. Beat in eggs, vanilla and mashed bananas. In another bowl, stir together flour, salt and baking soda. Beat into banana mixture, then stir in chocolate chips (if using). Turn batter into greased and floured muffin tins or use paper liners. Bake in a 350° oven for 30 minutes or until done. Cool on a rack.
Combine flour, butter and powdered sugar. Mix and press in bottom of 9 x 13-inch greased pan. Bake 20 minutes at 350°. Cook rhubarb with a little water. While cooking, add sugar; boil up like a sauce, then add strawberry jello. Let cool, then spread over crust and refrigerate to set. Add mini marshmallows to Cool Whip and spread over rhubarb. Next, mix vanilla pudding as directed and spread over cream layer. Keep refrigerated.
Grease	a 3 quart baking dish. Preheat oven to 400°. Brown ground chuck, pepperoni, pepper and onion.	Drain grease off. In casserole dish, mix oregano, soups, milk, mushrooms and cheese, but reserve 1/2 cheese.	Add meat mixture and noodles. Top with remaining cheese. Bake 40 minutes.
Dump pineapple into an ungreased 9 x 13-inch pan. Spread pie filling over pineapple. Sprinkle dry cake mix over filling. Pour melted margarine over cake mix. Spread coconut and nuts over the top of the mixture. Bake at 350° for 1 hour. Serve warm with Cool Whip.
In saucepan, sprinkle gelatin over the rum and let soften for 1 minute. Stir in lime juice, zest, yolks and 1/4 cup of the sugar. Cook mixture over low heat until thickened. Set pan in bowl of ice to cool, but do not let set. Beat egg whites with a pinch of salt until they hold soft peaks. Beat in remaining 1/4 cup sugar until whites hold stiff peaks. Pour 1/4 of white mixture into lime mixture. Fold in remaining whites gently. Beat cream until stiff peaks form. Fold into lime mixture with green food coloring. Chill. Spoon into dessert dishes.