HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly and combine with sugar. Cream butter and add to first mixture. Add flour and mix well. Use pastry tube to make cookies of various designs. Bake in moderate oven until light brown at 350°. Makes about 60 cookies.
Cook tortellini in water or chicken broth, al dente. Meanwhile, melt butter and make roux by adding flour and stirring constantly for 3 minutes. Add milk and stock, stirring until mixture boils and thickens. Add basil and garlic (or pesto), nutmeg and pepper.
Mix all ingredients in a gallon jar. Will keep up to 6 months in refrigerator. Great for barbecue chicken and beef.
Mix thoroughly shortening, sugar and eggs. Then add other ingredients. Drop by teaspoon on ungreased cookie sheet, put 1/2 teaspoon filling on dough. Cover with another 1/2 teaspoon dough. Bake until brown at 400° for 10 to 12 minutes.
In saucepan, mix together pie filling, crushed pineapple, sugar and cornstarch. Cook until thickened over medium heat. Add jello and let cool. Add chopped pecans and diced banana. Pour into pie shells. Chill and garnish with Cool Whip if desired.
Drain hearts well and cut into quarters. Mix all ingredients and put into a greased 9-inch quiche pan or pie plate. Bake at 350° for 25 minutes. Serve with Tostitos.
Cook sugar, juice, butter, flour and egg until thick. Cool mixture and fold into Cool Whip. (Two cans of pineapple planks will make enough juice for recipe.)
Beat together sugar and Wesson oil; add eggs, one at a time, beating after each addition. Sift and measure flour. Add soda, salt and cinnamon, then sift flour mixture together. Add flour alternately with chopped apples. Add vanilla and mix well. Add pecans and dates. Mix well. Bake in well-greased and floured tube pan	(10-inch) at 350° for 1 1/2 hours.
Cook macaroni as directed on package; drain. While macaroni is cooking, cook and stir hamburger and onion until beef is brown. Drain fat. Stir in tomato sauce and salt. Heat to boiling. Reduce heat; simmer, uncovered, until liquid is almost absorbed, about 8 minutes. Spread half of macaroni in greased 8 x 8 x 2-inch baking dish. Cover with hamburger mixture. Mix 1/4 cup grated Parmesan cheese and the nutmeg; sprinkle over beef mixture. Cover with remaining macaroni.
Place the roast in a large roasting pan. Pour the cola beverage over it. Let it stand for about 10 minutes. Roast in 425° oven for about 20 minutes per pound. Salt near the end of the cooking time and check for degree of "doneness" you wish.
In large saucepan, brown ground beef, onion and garlic; drain. Stir in vegetable juice, mushrooms, tomato paste, and seasonings. Simmer 30 minutes, stirring occasionally. Heat oven to 350 degrees. In 13 x 9 inch pan, layer half each of uncooked noodles, meat sauce, ricotta cheese, parmesan, and mozzarella cheese; repeat layers. Cover with foil. Bake for 30 minutes. Remove foil and bake for another 15 minutes. Cottage cheese can be substituted for Ricotta Cheese.
Combine first five ingredients, 1 egg, salt and pepper in bowl; mix well. Shape into meatballs; coat with flour. Dissolve bouillon cube in 2 1/2 cups water in saucepan. Bring to a boil; add meatballs. Simmer for 20 minutes. Drain, reserving liquid. Beat lemon juice into remaining well beaten eggs. Add half the hot liquid to egg mixture gradually. Stir egg mixture into remaining hot liquid. Pour over meatballs. Let stand for several minutes.
Take Carnation evaporated milk, pour it into a bowl. Season milk with garlic salt, onion salt, paprika and parsley flakes. Take dolphin, snapper, grouper (or any other white fish); marinate in milk sauce for 15 minutes to 1/2 hour. Cut fish into bite-size pieces before marinating. While fish is soaking, season flour with same ingredients and same amounts as you did the milk sauce (garlic salt, onion salt, paprika and parsley flakes). Add pepper to flour; mix in a large baggie. Heat oil to medium-high heat until real hot. Remove cut-up pieces of fish from milk sauce, dip in flour mixture and coat well. Then fry in oil until brown.
In large skillet, cook ground beef and onion until meat is no longer pink. Drain off fat. Add seasoning packages, corn, pinto beans, olives and water. Simmer, uncovered, for 15 minutes, stirring frequently.
Melt cheeses for about 2 to 3 minutes in microwave, stirring often (or melt in double boiler). Add other ingredients to cheese and mix thoroughly. Serve with day-old French bread for dipping. Makes 6 to 8 servings.
Beat egg whites until they hold a peak. Add cream of tartar, sugar and almond flavoring. Beat until sugar dissolves, then add nuts and crushed crackers. Bake in greased pie plate for 30 minutes at 350°. Let pie cool completely and top with Cool Whip. (Best when allowed to set overnight or for a few hours.)
Mix all together well and bake at 325° for 8 to 10 minutes. Take out of oven just before they look done.
Break up lettuce and layer in bowl (I usually use the better part of two heads if they aren't too large). Break up half a head of cauliflower or so and layer over lettuce. Layer 1 medium size onion (chopped) or less according to taste. Layer 1 pound bacon (cooked and crumbled). Mix the mayonnaise with the sugar and spread over top (do not mix). Sprinkle with Parmesan cheese to taste. Refrigerate until ready to serve. Toss well.
In a large saucepan, bring the water to boiling. Add frozen vegetables and Italian seasoning to saucepan. Cover and simmer 5 minutes. Cut Brown 'N Serve sausages into bite size. In mixing bowl, stir together the skim milk and cornstarch. Stir milk mixture and sausages into vegetable mixture in saucepan. Cook and stir over medium heat until thickens and bubbly. Cook and stir for 2 minutes more. Tear cheese into pieces. Stir it into the chowder until melted. Season chowder to taste with salt and pepper. Makes 3 servings.
Wash spinach; remove stems and tear the leaves into bite size pieces. Dry with paper towels and chill. Just before serving, quarter and slice unpared but washed apples with cores removed. Slice into large chilled salad bowl. Add spinach and bacon and toss. Mix well the mayonnaise and orange juice concentrate. Serve dressing separately to spoon over salad.
Mix Crisco, oleo and white and brown sugars together. Add eggs, baking soda and salt. Add flour, mixing thoroughly. Add chocolate chips, butterscotch chips and pecans. Mix. Refrigerate overnight. Bake on an air filled cookie sheet for 10 minutes at 350°.
Cut or break cake into bite-sized pieces and place in the bottom of punch bowl (or any large bowl). Prepare pudding according to directions. Layer over cake. Layer remaining ingredients in following order: bananas, pineapple, strawberries and whipped topping. Garnish with nuts and cherries and/or more strawberries.
Cook garlic in olive oil and butter for 1 minute. Add milk, salt, red pepper and pepper. Bring to an almost boil. Remove from heat and add Ricotta cheese and Parmesan. Whisk until smooth; heat through. Cook vermicelli; put vermicelli and sauce in heated bowl. Sprinkle with 1/4 cup Parmesan and 2 tablespoons chopped fresh parsley.
In a very large bowl, cream the first 5 ingredients. Add flour, soda and salt. Mix well. Stir in oats and corn flakes. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 8 dozen.
Sort and wash beans. Place beans in a large Dutch oven. Cover with water 2-inches above beans; let soak overnight. Saute carrots, onions and celery in butter in a large Dutch oven. Add remaining ingredients except potatoes. Drain beans; add to vegetable mixture. Cover and simmer 25 minutes. Add potatoes and cook an additional 20 minutes. Add water for a thinner consistency, if desired. Remove bay leaf. Yield: 3 quarts. Works great in crock-pot, too.
Mix together first 5 ingredients. Add rest of ingredients. Drop by teaspoonfuls into hot oil and fry until light brown.
Brown meat. Add rest of ingredients. Cook 5 minutes. Cook noodles, then add to the sauce. Spread cheese on top. Bake in a 9 x 13-inch baking pan for 30 to 35 minutes in a 350° oven.
Combine all ingredients, except squash. Place mixture loosely in squash halves. Bake stuffed squash in pan covered with foil. Bake for 1 hour at 350° or until squash is tender.
Take a slice of your favorite bread and using cookie cutter cut out the animal shape. Cut 3 shapes the same for each sandwich. Spread filling of your choice on one sandwich slice. Place another slice on top. Spread on more filling. Put third slice on. Now sandwich will stand up on plate.
Cover pizza pan with softened cream cheese; cover with a layer of pizza or taco sauce. Sprinkle with any or all remaining ingredients you wish using the chips to scoop up onto and eat. This makes a great snack.
Drain and wash chestnuts; dice into small pieces. Mix together all ingredients, adding spinach a little at a time.
Preheat oven to 425°. Combine ingredients and put batter into greased or sprayed muffin cups. Bake in oven until golden brown, about 20 to 30 minutes. This recipe makes 6 big muffins or 12 small ones.
Dredge chops in flour. Place in baking dish and cover with other ingredients. Bake chops in moderate oven at 350° for 1 hour or until done.
Mix ingredients and seasonings. Sprinkle cheese over top and arrange sliced eggs on top. Bake in oven at 350° for 45 minutes or 1 hour or until bubbly. Remove lid and lightly brown.
Put salt in boiling water. Add cauliflower. Cook until tender (15 to 20 minutes), turning to cook uniformly. Remove to serving dish. Melt butter. Add other ingredients. Mix. Pour over cooked cauliflower.
Sift flour, baking powder and salt. Cut in shortening until mixture looks like corn meal. Add all milk and mix to smooth dough. Turn out on lightly floured board. Knead lightly. Roll out to 1/2 inch thick. Cut with 2-inch cutter. Place on ungreased cookie sheet. Bake at 450° for 15 minutes or until lightly brown.
Spread dip on platter. Mix together the avocados, sour cream, mayonnaise and taco seasoning. Spread on top of the dip. Add the rest of the layers in order given. Eat with chips.
In a pan, mix together refried beans, cheese, onion and hot sauce. Cook, uncovered, over low heat, stirring until heated. Keep warm over a candle warmer. Serve with tortilla chips to dip. Makes 3 cups.
In a 2-quart saucepan over high heat, heat first 3 ingredients in 4 cups of water and a teaspoon of butter. Season to desired taste. Reduce heat to low; cover and simmer 35 minutes or until nearly done. When chicken is done, reserve 1/4 cup broth. Cool chicken slightly, remove skin; cut into 1-inch pieces.
Cook rice until tender and mix well with sour cream. Spread one inch layer of rice mixture in a 6 1/2 x 8 1/2-inch baking dish. Arrange a thin layer of peppers on top of rice and top with thin slices of cheese. Repeat layers.
Cut equal amounts of broccoli and cauliflower into small pieces. Slice onion into very thin slices. Mix equal amounts of sour cream and mayonnaise. Add lemon juice and garlic salt. Pour mixture over vegetables and refrigerate for 6 hours before serving.
In large saucepan, heat oil. Add whole cloves of garlic, sliced onion and chuck beef. Keep stirring until meat is brown and broken up. Add paste and warm water (measured in same cans) and stir slowly until sauce is smooth. Add at least 15 shakes of basil leaves, salt and pepper. Stir. Cover and simmer gently 1 hour. Keep checking sauce to be sure it is simmering gently. If needed, add more water and basil leaves. Cook linguini or spaghetti in large pot of boiling water until tender. Drain. Serve covered with meat sauce. Top with grated Parmesan cheese.
Combine celery and onion with oleo. Cook until tender. Cook potatoes and drain. Blend 1 cup of milk with flour and combine with potatoes. Add remaining milk and other ingredients. Then simmer.
Mix well and spread on sandwich bread. Brush both sides of sandwich with melted butter and bake in hot oven until brown. Serve immediately.
Beat eggs and sugar together until well mixed. Add both kinds of syrup and beat well. Add vanilla, butter and 1 cup of pecans. Mix well. Bake in oven at 400° for 10 minutes. Turn oven down to 300° and bake 50 to 60 minutes. Use raw pie crust.
Cook macaroni according to package directions; drain. In a bowl, blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimiento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole. Combine crumbs and melted butter; sprinkle atop casserole. Sprinkle paprika over top of bread crumbs. Bake, uncovered, at 350° until heated through, 45 to 50 minutes.
In a bowl, combine cheeses, chutney and curry powder and blend the mixture until it is smooth. Add water chestnuts and raisins and combine the mixture well. In a small bowl, combine sugar and cinnamon. Halve lengthwise and seed papayas. Divide the cheese mixture among the halves, sprinkle halves with the cinnamon-sugar and drizzle them with butter. Arrange the halves on a lightly buttered baking sheet and bake them in a preheated very hot oven (450°) for 15 minutes or until the tops are golden and transfer them to a heated serving dish. Serves 10 to 12.
Cut eggplant into 1/4-inch slices. Dip into egg, then crumbs. Saute in oil until golden brown. Place layer of eggplant in casserole. Sprinkle with Parmesan cheese, oregano and Mozzarella cheese. Cover with some of the sauce. Repeat until all eggplant is used. Top last layer of sauce with several slices of Mozzarella cheese. Bake, uncovered, at 350° for 1/2 hour, or until sauce is bubbly and cheese melted. Very good. Serves 4 to 8.
Preheat oven to 375°. Line jelly roll pan with foil. Remove any skin from chicken. Cut each breast half in 5 or 6 pieces. Combine yogurt, garlic powder and Worcestershire sauce. Stir in chicken pieces and mix well. Cover and refrigerate at least 1 hour. (This can be done the night before.) Roll chicken pieces in dry bread crumbs. Add sesame seed for flavor and crunch. Put on foil covered pan. Drizzle lightly with melted margarine. Bake about 40 minutes and turn. Bake another 20 minutes or until pieces are tender. Cooking time: approximately 1 hour.
Combine all ingredients in a large bowl. Mix well. Store in tightly covered container. To prepare: Add 1/4 cup mix to 3/4 cup hot water and stir. Excellent gift idea. Store in quilted jelly jars, tie with a ribbon and tape a card with instructions on the side.
Place half crumbs in bottom of pan. Place all above mixed ingredients in pan. Add rest of crumbs on top. Place in refrigerator 24 hours. Serve with whipped cream. Very rich!
Add 1/2 cup water to spaghetti sauce. In a 13 x 9-inch baking pan, cover bottom of pan with spaghetti sauce. Layer noodles, then add cheeses, then layer sauce, noodles and cheeses, ending with sauce and cheese. Bake in a 350° oven for 1 1/2 hours.
Cook broccoli as directed on label; drain. Stir in mustard and sprinkle with dill seed. Makes 4 servings.
Spread cream cheese in 8 to 9-inch pie plate. Top with chili (or beans), olives and shredded cheese. Bake at 350° until bubbly. Serve with chips (Fritos) or tortilla chips.
Heat oven to 375°. Cream together butter and sugars. Add egg and vanilla. Mix in remaining ingredients. Form into golf ball size balls. Place on ungreased cookie sheets, 2-inches apart. Bake 8 to 10 minutes until lightly browned. Don't overbake. Makes 2 1/2 dozen.
Dissolve jello in boiling water. Fold in all at once the strawberries with juice, pineapple, bananas and pecans. Put 1/2 of mixture in jello ring mold. Chill until firm (at least 1 1/2 hours). Leave remaining mix at room temperature. Spread sour cream on chilled half; cover with remaining jello mix. Chill until firm. Serve on lettuce leaf.
Brown and drain turkey and onion. Mix together next 8 ingredients and add to cooked meat. In large bowl, mix together next 4 ingredients.
Shred beef. Mix all ingredients together with hands. Shape into ball. Can roll in nuts.
Mix with spoon. Pinch off 1 teaspoon (very small). Drop in boiling chicken broth and cook for 5 minutes.
Brown ground beef; drain fat and season to taste. Add Ro-Tel and cheese. Cook until cheese melts. Layer this in pan over Doritos.
Cream butter, cream cheese, red pepper jelly and salt. Refrigerate. Just before serving, add crushed pineapple and fold together. Serve with gingersnaps.
Spread cooked broccoli in greased 7 x 12-inch pan. Cover broccoli with cooked chicken. Mix soup, mayonnaise and lemon juice. Spread on top of chicken. Butter, bread crumbs and cheese top layer. Bake at 350° for 1 hour.
Mix flour, sugar and salt. Add other ingredients. Mix with fork and spread with the fingers in 9-inch pie plate. Don't roll! Makes 1 crust.
Beat eggs slightly; add picante sauce and cheese. Pour into cake pan and bake at 350° for 30 minutes or until done. Cut into squares and serve warm.
Lightly brown mushrooms in olive oil. Cover with French dressing; add garlic. Let stand overnight in refrigerator. Makes 4 servings.
Combine all of the ingredients. Fill muffin pan about half full. Bake in 400° oven until lightly browned, about 20 minutes.
Soak cucumbers and onions in ice water sufficient to cover with 1/2 cup salt for 3 hours. Scald 1 quart vinegar, sugar, celery seed, dill and pickling spice. Put in cucumbers and onions. Just heat through. Put in hot jars and seal (process). Simmer in hot water bath for 15 minutes.
Preheat oven to 350°. In one mixing bowl, beat 2 eggs, 1/3 cup oil and 1 cake mix. In second bowl, beat 2 eggs, 1/3 cup oil and other cake mix. To the chocolate mix, add chocolate chips and to the white mix, add coconut. Drop 1/2 teaspoon of chocolate mix on greased cookie sheet. On top of chocolate, add 1/2 teaspoon of the white coconut mix. Bake for 8 to 10 minutes. Makes approximately 5 dozen.
Combine butter and cracker crumbs. Spoon half the crumbs into a shallow 2-quart baking dish. Top with chicken.
Combine sweet pepper, leek, jalapeno, garlic, oil, chili powder, cumin and salt in microwave-safe 1-quart dish or 9-inch pie plate. Cover with waxed paper. Microwave on High for 6 minutes or until vegetables are tender.
Put shredded lettuce in bottom of a large, vertical bowl. Add onions, celery and water chestnuts. Sprinkle with a little sugar, salt and pepper (don't forget). Add green peppers and mushrooms. Again, sprinkle sugar, salt and pepper. Spread unthawed peas over all. Cover entirely with mayonnaise, sealing to sides of bowl 1/4 to 1/2-inch thick. Sprinkle cheese and bacon on top. Cover and refrigerate for 6 to 8 hours before serving.
Use chicken broth to cook rice; if more liquid is needed, use water. Add cooked chicken; cover and simmer for about 20 minutes.
Mix the cream cheese and butter. Add the powdered sugar, pudding, milk and Cool Whip and mix thoroughly. Place Oreos in a plastic Ziploc bag and crush. Layer pudding and cookie crumbs in a plastic flowerpot, leaving crumbs on top. Decorate with an artificial flower and a shovel for serving. Add gummy worms to dirt, if desired.
Combine soup, paprika and pepper. Set aside. In greased 2-quart oblong baking dish, overlap potatoes. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400° for 45 minutes. Uncover and bake 10 minutes until potatoes are tender. Makes 6 servings.
Remove crust from bread and spread with margarine. Place in greased 9 x 13-inch pan. Brown sausage, drain well and crumble over bread. Sprinkle with cheese. Combine eggs, half and half and salt. Mix well, pour over sausage and cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set. Serves 8.
Put into machine in order listed and bake on quick bread cycle. It may seem like this isn't enough liquid; but it really is. Enjoy!
Pour boiling water over the oatmeal and soda. Stir and let set until cool. Cream together Crisco, brown sugar, white sugar and eggs. After this is creamed, add oatmeal mixture. Then add flour, salt, cinnamon and nutmeg. Last of all, stir in chopped nuts. Bake 40 to 50 minutes at 350°. Cool cake.
Combine ingredients in a 2-quart casserole dish. Bake, uncovered, at 350° about 1 hour. Yield: 6 to 8 servings.
Mix all ingredients in large bowl, then make loaves and wrap in aluminum foil. Put shiny side of foil to the meat. Refrigerate for 24 hours. Next day, poke hole in bottom of foil with toothpick. Place in rack or broiler pan over 1/2 inch of water. Bake at 325° for 90 minutes. Let cool before refrigerating.
Separate eggs. Beat whites until stiff. Mix yolks with corn, flour, salt and pepper. Fold in egg whites. Pour like pancakes onto hot greased griddle. Brown 2 minutes and turn. Serve topped with butter.
Spread butter on baking pan. Dice vegetables and place in pan. Add salt and pepper to taste. Place fish on vegetables and pour tomato sauce over entire pan. Dot with more butter. Bake at 350° for 1 hour until fish is brown.
Cream butter. Gradually add sugar and beat until light. Beat in egg and extract. Gradually blend in flour.
Cream butter and sugars. Dissolve soda in sour milk, add to creamed mixture. Stir together dry ingredients. Add to batter and mix well. Fold in apples. Pour into greased pan.
Combine all ingredients and moisten with stock. Will make enough to stuff a 10 pound turkey or a large bread pan. Heat oven to 425° and bake until good and brown.
Preheat oven at 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and salt together and add to mixture a little at a time until blended well together. Add flavoring. Place into a well-greased and floured cake or tube pan. Cook for 1 1/2 hours or until cake springs back when touched. Cool and remove from pan. Wrap well in foil or place in a tightly fitted cake container.
Stir boiling water into jellos. Mix 3 minutes or until dissolved. Pour into 9 x 13-inch pan. Refrigerate 3 hours or until very firm. Dip bottom of pan in hot water 15 seconds. Cut into Halloween shapes with cookie cutters. Lift from pan and place on chilled platter. Garnish with your own ideas. Your little goblins will gobble them up.
Place 1/2 noodles in 9 x 13-inch pan. Add ingredients in layers as listed above. Mix soup with milk and pour over top. Add remaining noodles.
Combine sugar and spices in a bowl. Add beans, eggs and vanilla. Pour into unbaked pie shell. Bake at 350° for 15 minutes. Reduce heat and bake 45 minutes.
Mix all ingredients together. Pour into unbaked pie shell. Bake 40 minutes at 375° or until top cracks.
Sift flour, baking powder and salt. Set aside. Separate eggs. Set whites aside. Beat egg yolks well. Add milk to egg yolks and beat. Add this to flour mixture and beat until perfectly smooth. Add melted butter to mixture and fold in stiffly beaten egg whites. Pour on heated waffle iron.
Saute onions and pepper in butter until soft. Add meat and seasonings and brown lightly. Cook macaroni as directions call for. Mix macaroni, beef and cheese together and pour into baking dish with tomatoes. Put cheese on top. Bake 30 minutes at moderate heat.
Brown meat and onion in skillet, stirring constantly. Drain off fat. Blend in flour and salt. Add green pepper and pimento. Spread in two 16 x 10 x 2-inch baking pans. Pour corn bread batter over meat mixture. Bake in a hot oven at 400° for 35 to 40 minutes. Serve meat side up with tomato sauce, mushroom sauce or gravy. Yields approximately 12 servings.
Dissolve yeast and water; mix with remaining ingredients. Let stand 15 minutes. Roll out. Flour and cut biscuits. Bake at 400° for 10 to 15 minutes.
Combine flour, sugar, baking powder and soda. Stir in milk, melted butter and raisins; stir just enough to mix. Put 6 or 8 spoonfuls on a greased cookie sheet, about 1 or 2-inches apart. Bake 18 to 20 minutes at 400°, until light brown.
Combine all ingredients in a small bowl. Mix well. Place sauce in sealed bowl and refrigerate for several hours or overnight.
Cook macaroni according to directions on package. Drain. Mix tuna, soup and mushrooms. Mix with cooked macaroni. Layer 1/2 of this mixture in baking dish. Layer partially cooked broccoli (steam for 3 to 4 minutes). Cover with remaining macaroni mixture. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Use Jell-O dry. Mix all ingredients together. (You may add walnut pieces.) For a different flavor, change to orange Jell-O and a can of mandarin oranges.