HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Sift flour with cornstarch, sugar and salt 3 times. In a large bowl with wooden spoon, beat butter until creamy. Gradually work in flour mixture. Pat into 9 x 9-inch pan. Prick with fork all over (right through until fork hits bottom of pan). Bake for about 45 minutes, until slightly golden. To test for doneness, take from oven and cut small piece. Shortbread should be uniform in color; no dark line appearing in the center. Cut into squares while warm. If desired, sprinkle with sifted confectioners sugar.
Cook beans in boiling salted water until crisp-tender, about 8 to 10 minutes. Combine with remaining ingredients; mix well. Cover and chill several hours, stirring occasionally. To serve, toss to coat vegetables with marinade. Makes 6 to 8 servings.
Cream butter and brown sugar until well blended. Beat in eggs, vanilla and bananas. Add chocolate. Beat well. Mix flour, baking soda and salt together. Add to mixture with the water. Mix well.
Salt and pepper pork chops and brown in a little oil. Place in shallow baking dish and cover with sauce mix (cream of chicken soup, catsup and Worcestershire sauce). Top with onion, cover with foil and bake at 350° for 45 minutes. Serve over rice.
Saute meat; drain off oil. Add the Ragu sauce; add seasons and stir. Follow directions on Jiffy mix box. Pour Jiffy mix on top of meat sauce and spread. Cook at 350° until brown.
Mix in a blender. Pour into a greased glass pie pan. Sprinkle 1/2 cup coconut on top. Bake at 350° for 40 minutes.
Peel and slice potatoes. Place half the potatoes in a greased baking dish. Sprinkle with half the flour, salt and pepper; dot with half the butter. Repeat with the rest of the ingredients. Pour milk over top; cover the baking dish. Bake at 350° for 30 minutes. Uncover; bake at 350° until potatoes are brown on top, approximately 30 minutes. Add more milk during cooking if potatoes become dry.
Combine ingredients and wings in plastic bag or bowl and let stand overnight, turning wings once or twice. Place wings and marinade in dish. Cover with wax paper. Microwave on High 8 to 12 minutes, until chicken wings are fork-tender, stirring once during cooking.
Dissolve yeast in 1/2 cup water; set aside. Mix all ingredients (except yeast) together. Add yeast and knead. (The more you knead the dough, the better the biscuits.) Roll out on floured surface; cut with cutter. Place on greased cookie sheet and let set until they raise, about double their size. Bake at 400° until golden brown. Enjoy.
Allow cream cheese to soften to room temperature. Cream together with mayo, parmesan, garlic, and garlic salt. Mix well. Add the drained and chopped artichoke hearts and spinach. Mix well. Spray pie pan with pam, pour in mixture and top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until top is browned. Serve with chips or toasted bread.
Mix the cream cheese, salad dressing and onions. Spread on tortillas. Sprinkle on the celery, pimentos and olives; then roll and wrap tightly and chill for several hours. Cut off the rolled ends. Cut rolls in 1-inch slices.
Mix the first 4 ingredients. Add the milk, oleo, chocolate and vanilla. Pour into loaf pan. Mix the remaining dry ingredients and spread over cake batter; pour water over the top. Cook in a 350° oven for 45 minutes.
In a small pan, melt margarine and saute onion and peppers; let cool completely. In a large bowl, combine eggs, onion and peppers mixture, creamed corn and undrained niblets. In a small bowl, combine cheddar cheese, cream of mushroom soup and milk. Preheat oven to 350 degrees; spray a 9 x 13 casserole dish with vegetable spray. At the very last minute, stir the muffin mix into the corn mixture, using a whisk. Stir only until the mixture is moist. The muffin mix must be added at the last moment; otherwise, it oxidizes and the casserole will not rise. Next, spoon corn mixture into the prepared dish and spoon the cheese mixture on top. Bake for 45 minutes or until golden brown. For the sauce, in a Dutch oven, crumble the ground round; add onion, garlic and celery salt. Cook over a medium-high heat until browned; drain. Add tomatoes, broth, tomato paste, pepper and thyme, stirring well. Bring to a boil; reduce heat and simmer, uncovered, for 35 minutes, stirring occasionally. Add parsley; cook 5 minutes more. Cut casserole into 8 servings, spoon 1 cup of sauce onto each piece. The sauce can be served over pasta, rice or beans. The sauce can be stored in the refrigerator for one week or in the freezer for 3 months.
Melt the butter. While it's hot, add both sugars. Stir. Mix the flour, soda and salt. Beat the egg lightly, then add the egg and vanilla to the butter mixture. Stir. Now add the butter, egg and vanilla to the flour mixture. Stir again, then add chocolate chips and nuts. Stir until all is mixed well and put in the refrigerator for about an hour. Roll into walnut-size balls. Bake in a 375° oven for 12 minutes.
Melt onion, butter and flour together. Add all at once, salt, pepper and milk. Stir constantly for about 1 minute. Remove from heat. Add cheese and water. *Dissolve cubes in water; bring to boil and add broccoli. Cook; do not drain. Add to cheese mixture.
Mix well the crushed vanilla wafers, nuts, confectioners sugar, frozen orange juice and butter. Roll in small balls 3/4 to 1-inch. Do not bake. Combine confectioners sugar, butter and milk. Roll in coconut.
Heat the chicken broth in pan. Combine cornstarch and cold water and stir until smooth. Stir into hot chicken broth and cook until slightly thickened, stirring constantly. Beat egg with whisk until frothy. Gently stir into simmering broth and turn off heat immediately. Egg should float like a cloud to surface. Serve immediately. Serves 2.
Melt margarine and add bread crumbs. Sprinkle a layer of buttered crumbs in greased baking dish. Add a layer of sliced mango. Sprinkle with sugar, cinnamon and bread crumbs. Add another layer of mangos, sugar and cinnamon and sprinkle crumbs on top. Pour orange juice over mixture and bake in 350° oven for approximately 1 hour.
Mix soup and sour cream. Put potato chunks in a baking pan or dish and cover with soup mixture. Sprinkle grated cheese on top. Bake at 350° for 1 1/2 hours or until potatoes are tender.
Pour filling into one pie shell. While the other pie shell is still frozen, crumble it into small pieces and mix with sugar, cinnamon, and pecans. Sprinkle evenly over cherries. Preheat oven to 425°, place pie on preheated cookie sheet and bake for 10 minutes. Reduce heat to 350° and bake an additional 45-50 minutes. Cool completely before serving.
Cook carrots in 1-inch boiling water for 5 minutes; drain. Combine the rest of the ingredients; mix well and pour over the carrots. Refrigerate for 1 hour or overnight and serve cold.
Saute onion and pepper with 3 tablespoons butter. Mix green beans until hot. Mix eggs into beans (like scrambling eggs). Cook until eggs are done. Serve with hot dry pepper.
Preheat oven to 300°. Combine peanut butter, brown sugar, egg and vanilla in a bowl. Stir until smooth. Roll dough into small balls about 3/4 inch in diameter. Place on ungreased cookie sheet about 1 inch apart. Flatten slightly. Press one chocolate piece in center of each cookie. Bake for 20 minutes until light brown. Kisses can be stored in airtight container for days.
Mix all ingredients well. Fill 4 one pound coffee cans 1/2 full. Bake 1 hour at 350°.
Cream the cream cheese with 2/3 cup sugar. Add eggs; beat until smooth. Add vanilla and real lemon juice. Pour into crust. Bake in 350° oven for 30 minutes. Let cool. Add sour cream with 2 tablespoons sugar. Pour sour cream over pie and bake 10 minutes in 350° oven. Let cool, then chill. Add topping after pie is well chilled. Use your favorite pie filling (cherry, blueberry or strawberry).
Cook chicken in microwave for 5 to 7 minutes until done. Cool slightly, cut meat in small pieces. Add 1/2 to 3/4 of the jar of salsa and the tomatoes.
Mix the milk and 2 cups sugar in a saucepan; cook for 15 minutes. Melt remaining sugar in an iron skillet over low heat, stirring constantly. Add to the milk mixture. Add the pecans and vanilla; beat until thick. Pour onto well-buttered pan and cool. Cut into squares.
Cook fettuccine according to package directions; drain. Melt butter in large skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft. Remove from skillet; set aside. In same skillet, heat sausage over medium heat until lightly browned. Drain any excess drippings. Return mushroom mixture to skillet. In small bowl, combine eggs and cream. Add to skillet mixture; continue heating just until cream mixture is hot. Do not boil. Add fettuccine; toss to combine. Mix in cheese and parsley. Serve immediately.
Combine pudding and milk. Beat until thick. Fold in nondairy topping. In a 9 x 13-inch dish, layer bottom with whole graham crackers. Pour pudding mix over crackers and add another layer of crackers on top of pudding. Top with icing.
Mix jello with milk and vanilla. Break angel food cake in pieces and place into bottom of deep Pyrex dish. Use 1 layer of cake. Pour layer of pudding. Then layer with peaches, cherries and slivered almonds. Keep layering until dish is full. Top with Cool Whip or whipped cream. Then place layer of fruit and slivers of almonds on top. Chill well before serving.
Melt butter. Add onion and broccoli. Add soups, rice and cheese. Pour into casserole dish and heat approximately 15 to 20 minutes.
Combine the seasonings with the oil and whisk vigorously. Toss the remaining ingredients and top with the dressing just prior to serving.
Peel, slice and arrange apples or peaches in unbaked 9-inch pie shell. If peaches are used, sprinkle with lemon juice. Combine sugar, flour and cinnamon; cut into butter. Sprinkle over fruit and bake at 400° for 30 to 40 minutes. Serve with scoop of vanilla ice cream.
Mix together; cook 4 to 5 minutes. Stand 5 minutes. Knead 30 seconds. Cool.
Mix all crust ingredients together until crumbly. Put 1/2 of crust mixture in an 11 x 14-inch greased pan. Mix the apples, flour and cinnamon together and spread evenly over crust. Sprinkle remaining 1/2 of crust mixture over apples. Beat egg whites until frothy and brush on top. Bake at 350° for 40 to 45 minutes. Drizzle with a powdered sugar glaze, if desired.
Heat oven to 400°. In large bowl, combine potato flakes, seasoned salt, paprika, garlic powder and pepper. Add margarine; mix well. In medium bowl, beat water with egg. Dip chicken pieces in egg mixture; coat all sides with potato flake mixture. Place chicken skin side up in ungreased 13 x 9-inch pan. Bake, uncovered, at 400° for 55 to 60 minutes or until tender.
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg to pudding mixture, stirring to blend. Then stir in pecans. Pour into pie shell. Bake at 375° for about 40 minutes or until firm. Cool at least 3 hours.
Mix as cake. Fill small muffin tins 2/3 full. Bake at 350°. Cool. Roll in melted butter, then roll in sugar and cinnamon.
Saute celery, onion and mushroom pieces in butter. Cook broccoli as directed on package (don't overcook) and drain well. Add mushroom soup to sauteed ingredients. Melt cheese in double boiler. Combine all in a chafing dish and serve. Serves 12.
Mix Kool-Aid, orange juice and lemonade as directed on package and cans. Add sugar to taste, about 2 cups. Add lemon-lime soda if you want a little fizz at serving time.
Cook grits in 4 c. water until thick. Add margarine, grated cheese and garlic cheese. Beat until smooth. Add 3 beaten eggs. Stir until smooth. Pour into 1 1/2 to 2 qt. greased casserole dish and top with more shredded cheese. Bake at 350 degrees for 25-30 minutes or until set in the middle.
Stir together dry ingredients. In separate bowl beat together buttermilk, egg yolk and oil. Stir into dry ingredients until all is moistened. Fold in stiffly beaten egg white. Bake in waffle iron as usual.
Have the ingredients in separate piles for assembling the enchiladas. Heat 1 can cream of chicken soup and 3/4 can chicken broth (reserved from cooking the chicken). Soften tortillas in cooled soup. Place in equal amount of each ingredient on softened tortilla and roll. Place in baking dish. Dot with sour cream and a little of the leftover broth. Bake 30 minutes at 350°. Should be enough for 5 large or 10 small enchiladas.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In mixer bowl, combine cake mix, eggs and butter. Beat until well blended. Batter will be thick. Pour into pan.
Cook noodles until tender. Drain canned tuna. Layer noodles, then tuna, cream of mushroom soup and chunks of Velveeta cheese. Layer these 4 ingredients again and top with buttered bread crumbs. Bake 20 to 30 minutes at 350° or 10 minutes in the microwave oven and brown under broiler.
Clean and dice onion; combine it with hamburger. Cook in a large skillet until done, stirring often to insure that hamburger is broken up. Drain off grease and combine in a large pot with tomato juice and beans. Add 1/2 stick butter, diced green pepper and hot sauce. Cook slowly about 1 to 1 1/2 hours, stirring occasionally. The amounts of hot sauce and green pepper can be adjusted to your individual taste.
Cream margarine with sugar and flour. Add vanilla, salt and eggs. Fold in pineapple. Pour into pie shell and bake 1 hour at 300°. Makes 1 (9-inch) pie.
Spray a casserole dish with nonstick spray. Place chicken in dish. Try not to overlap. Drizzle with 1/3 cup Lea & Perrins white wine Worcestershire sauce. Add garlic, oregano, paprika and lemon and herb seasoning. Cover with aluminum foil and place in 350° oven. Bake for 20 to 30 minutes and turn chicken over. Marinate again with white wine Worcestershire sauce. Bake for another 20 to 30 minutes.
In a bowl, combine catsup or chili sauce, vinegar, paprika and garlic powder. Cover; chill for several hours.
Measure and sift dry ingredients together. Cut in the shortening; stir in the buttermilk. When thoroughly mixed, turn onto a floured board. Knead and fold dough about 8 times, but keep the dough soft. Roll to about 1/2-inch thick and cut with floured cutter or a glass. Place on a baking pan and brush tops with melted butter. Bake at 450° for 12 to 15 minutes.
Brown bacon in large pot (5-quart pot). Add sliced onion and garlic cloves, chopped fine. Brown onion, then add garlic. Now add tomatoes. Crush the tomatoes to small pieces. Also add half of tomato liquid and dried parsley. Cook 10 minutes, covered, then add cleaned wet Swiss chard. Cook until tender. Serve hot.
Soak dates in 3 cups hot water 10 minutes to plump. Drain off water and refrigerate dates. They must be cold before using. Cream together oleo and sugar until well blended. Add eggs, vanilla, salt, water, baking soda, pecans and flour. Mix as little as possible because gluten will develop and make muffins tough. Fold in dates. Spoon batter into muffin cups and bake in preheated 350° oven for 20 to 30 minutes.
Combine cinnamon, 3 tablespoons sugar and pecans; set aside. Combine cake mix with 1/2 cup sugar and oil. Mix thoroughly. Add eggs one at a time, beating after each. Fold in sour cream (do not beat). Pour 1/2 the batter into a 10-inch greased and floured Bundt pan. Sprinkle with 1/2 the cinnamon-sugar mixture. Bake 1 hour at 350°. Cool 10 minutes and glaze. Pour remaining batter in before baking.
Blend sugar, flour, salt and cocoa with whisk. Add milk and cook until thick and bubbling in microwave. Add egg yolks, remove from heat and add vanilla and butter.
Mix together and pour into a greased 9 x 13-inch baking dish. Cover and put into refrigerator overnight. (This improves the flavor.) When ready to bake, make crust.
Preheat oven to 350°. Sift flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla. Beat well. Fold in carrots, walnuts, coconut and pineapple. Bake 1 hour or until the edges have pulled away from the side of the pan and a toothpick inserted into the center comes out clean. Frost with cream cheese frosting.
Sift flour, soda, salt, cinnamon and nutmeg into bowl; add shortening, sugar, eggs and vanilla. Beat well. Stir in oats and raisins. Drop on cookie sheet and bake at 350° for 12 to 15 minutes.
Cook the broccoli. Drain. Crush the Ritz crackers. Melt 1 stick butter or margarine and Velveeta cheese together and add to broccoli. Melt 1/2 stick butter or margarine and mix with crumbs. Alternate broccoli and crumbs in casserole. Bake at 350° for 1/2 hour.
In a greased 13 x 9 baking pan, arrange the bread slices. In a bowl, combine eggs, orange juice, milk, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread slices. Cover and refrigerate overnight.
Mix soy sauce, brown sugar and ginger in an 8 x 8-inch baking dish. Cut bacon slices into halves. Wrap a pineapple chunk and a water chestnut in each bacon piece. Secure with wooden pick. Place in marinade and refrigerate, covered, for 2 hours. Drain.
Wash and dry cucumbers; put into crock or jars. Mix solution and pour over. Grape leaves on top of pickles in crock will help keep pickles crisp.
Pour orange and lemon juice into a large serving bowl. Add seedless grapes and cherries. Wash, peel and slice other fruit. Add each fruit to the bowl immediately after cutting it to prevent discoloration. Serve chilled. Yields 10 servings. Serving Size: 1/2 cup. One fruit, 60 calories per serving.
Mix together cake mix, butter or margarine and 1 egg. Press into a 9 x 13-inch pan.
Stir together these spice combinations and store in resealable plastic bags to use anytime on all your favorite grilled foods like beef, chicken, fish and pork -- even tofu!
Sift 2 cups of flour over fruit and nuts. Cream the butter and sugar. Add eggs, one at a time, vanilla, cinnamon and 1 cup of flour. Mix well. Stir in fruit and nuts. Bake at 350° for 1 1/2 hours. Stir every 15 minutes. When done, pack into tube pans or loaf pans using the bottom of a Coke bottle.
Preheat oven to 425°. Grease two large baking sheets. In a large bowl, sprinkle yeast over warm water. Stir with rubber spatula until well blended and yeast is dissolved.
Mix cream cheese and dry Jell-O. Add mandarin oranges and crushed pineapple. Mix well. Fold in Cool Whip. Chill. You may use strawberry Jell-O and small container of frozen strawberries, if desired.
Cook caramels and condensed milk over low heat until melted. Stir often. Remove from heat. Mix brownie mix per directions on box and add chocolate chips and 1/2 cup nuts. Place approximately 2/3 of batter in a greased 9 x 13 pan. Bake at 350° for about 12 minutes.
Mix gelatin and water. Let cool. Mix filling and pineapple with gelatin and let it congeal in a 14 x 9 x 2-inch casserole dish. Beat cream cheese, sour cream, sugar and nuts together until fluffy. Spread evenly on congealed jello. Garnish with nuts. Keep refrigerated. Serves 12.
Preheat oven to 325°. Stir ingredients together in order listed. Pour into 2 greased loaf pans and sprinkle with 1/2 cup sugar and 1 tablespoon melted butter. Bake at 325° about 60 minutes.
Butter two 3-quart baking pans (9 x 13-inch). Spread bread over bottom; drizzle butter over bread. Sprinkle with shredded cheeses (and salami). Beat together eggs, milk, wine, scallions, mustard and pepper until foamy; pour over cheese. Cover with foil and refrigerate 24 hours or overnight.
Place eggs and milk in container of electric blender; blend until bubbly. Add flour and salt; blend until smooth. Fill well-greased popover cups half full. Bake at 450° for 20 minutes; reduce heat to 350° and bake an additional 10 to 12 minutes or until golden brown. Yields 9 to 10 popovers.
Cream the eggs, sugar and vanilla until light and fluffy. Add the oil; mix well. Mix the salt, baking powder, baking soda, cake flour and cocoa together. Mix alternately to the above mixture with the milk. Last, add the hot coffee or hot water; mix well. (This cake batter will look thin.) Bake in two greased 9-inch cake pans or two wax paper lined pans at 350° for 25 to 30 minutes. Frost with your favorite frosting.
Cook and drain macaroni. Mix soup, milk and Cheddar cheese in saucepan and heat until cheese melts. Stir in onion and corned beef. Mix together with macaroni in a 13 x 9-inch pan. (Top with crushed crackers, French fried onions or whatever suits your taste.) Bake at 350° for about 20 to 25 minutes.
Mix all ingredients by hand until well blended. Bake at 350° for 25 to 30 minutes in 9 x 13 pan (Pam greased). Blend cream cheese, margarine, confectioners sugar and coconut flavoring. When cake is cool spread over cake.
Cream the sugars and shortening. Add eggs and peanut butter. Add remaining ingredients and mix well. Bake at 350° for 10 to 12 minutes.
Mix in order given. Put in 2 large pans and 1 small pan. Sprinkle with brown sugar. Bake at 350° for 50 to 55 minutes.
Combine brown sugar, granulated sugar and sour cream in small saucepan. Cook over medium heat. Stir until it boils. Continue to boil until mixture is soft ball stage (240°; soft ball, dropped into cold water, is formed). Stir in salt and vanilla. Pour hot candy mixture over walnuts in a mixing bowl. Mix until walnuts are evenly coated. Spoon onto waxed paper. Separate walnuts. Cool and when dry, store in airtight container. Makes about 3 cups.
Layer first 5 ingredients in a 9 x 13-inch pan in order listed. Whip together eggs, milk and half and half. Pour over layered ingredients. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Mix first 5 ingredients together until creamy. Add coconut and pineapple. Pour into	unbaked pie shell. Cook 15 minutes at 425° and reduce	heat to 350° and bake until firm, about 25 to 30 minutes longer.
Prepare fettuccine according to package directions. Add broccoli for last 5 minutes of cooking time; drain. In skillet, mix soup, milk, cheese, chicken, onion powder, fettuccine and broccoli. Cook until heated through, stirring often.
Mix sugar, vinegar, salad dressing, salt and mustard together. Pour over cabbage, carrots and diced celery. Mix and refrigerate.
Tear cake into chunks and place into a large glass bowl. Combine dry gelatin with strawberries and mix well. Pour over cake. Pour prepared pudding on top of strawberry mixture. Add Cool Whip topping on top.
Preheat oven to 350°. Spray Bundt pan with vegetable spray. Sprinkle with flour. In large mixing bowl, combine cake mix, 2 boxes of instant pudding, water, oil, eggs and milk. Mix with blender 3 minutes. Pour into Bundt pan. Bake 35 minutes or until center springs back when touched. Place on cooling rack. Let cool 30 minutes.
Cream shortening, sugar, stiffly beaten egg whites and water. Mix salt, baking powder and flour together; blend into creamed mixture. Roll out on floured board; cut into desired shapes. Bake at 350° on lightly greased cookie sheet until edges are lightly browned. Decorate with colored icing or colored sugar. Makes 6 dozen.
Add the marshmallows, pecans, raisins and chopped cherries to the melted milk chocolate. Mix well and pour into a greased pizza pan. When still warm, add the cherry halves as garnish on top. Drizzle the white chocolate over. Drizzle over top of all. When set place on cake board.
Mix mayonnaise, honey, mustard and tarragon. Reserve 1/2 cup. Pour remaining mixture over chicken in shallow baking dish. Cover and refrigerate 20 minutes or overnight to marinate.
Grate cheese. Cream margarine and cheese. Set aside. Mix flour, paprika, dry mustard and red pepper. Add cheese and margarine. Mix well. Use a cookie maker and make the desired type of wafer. Bake on greased cookie sheet until light golden brown at 300°. Cool.
Mix sugar, flour and salt, then add eggs, Karo syrup, butter and pecans. Mix well. Pour into unbaked pie shell. Bake 10 minutes at 400°, then at 300° until done.
Wash and chop the pepper finely. Season the corn flour and toss the lamb cubes in it. Heat the oil and brown the meat on all sides. Remove and keep warm. In the same saucepan, fry the onions and the chopped pepper; add the tomatoes, the chicken cube, raisins, lemon juice and 2 cups boiling water. We stir in the rice; put everything in an ovenproof casserole. Season and place the meat on top of the rice mixture; cover and bake at 300° or 160°C oven for 30 to 40 minutes or until rice has absorbed all the liquid. Serves 4.