HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugars, oil, margarine and vanilla in a large bowl with mixer until fluffy. Add egg and beat. Sift dry ingredients. Stir into creamed mixture. Add oatmeal, coconut and Rice Krispies. Mix well. Drop by teaspoon on cookie sheet. Flatten a little. Bake at 350° for 8 to 10 minutes.
Place dough on greased 12-inch pizza pan. Spread olive oil to top of uncooked dough. Place sliced tomato (shape of half moon) on top of oil. Sprinkle with salt and pepper. Bake in oven at 425° for approximately 8 minutes or until crust is deep golden brown.
Roll vanilla wafers. Add other ingredients; mix well. Put in refrigerator to set. Roll into balls; cover with powdered sugar.
Melt butter in casserole dish and add rice and zucchini. Mix together mushroom soup, water, salt, pepper, onions, mushrooms and cheese. Pour over casserole. Make sure all rice is moistened. Top with buttered crumbs. Bake at 350° about an hour.
Combine sugar, salt, spices and water in saucepan; cook over medium heat, stirring constantly until sugar is dissolved. Continue to cook, without stirring, until the mixture registers 238° on a candy thermometer or forms a soft ball. Add nuts and turn onto wax paper.
Add boiling water to the jello and stir until dissolved. Add pineapple juice. Chill until partially set, approximately 2 hours. Add yogurt. Whip with mixer. Return to fridge until set.
Cook chicken in margarine in skillet. Remove from skillet and keep warm. Drain syrup from peaches, reserving syrup. Add water to syrup to make 1 cup. Stir in the cornstarch and ground ginger. Add mixture to skillet and stir into chicken drippings. Cook until thick and bubbly. Add peaches and heat through. Season with salt and pepper to taste. Serve chicken strips over cooked rice and spoon mixture over chicken.
Dissolve sugar and jello in hot water, then add cold water. Add pineapple and orange juice. Next, mix lemonade according to directions on can, then add to mixture. Yields 1 1/2 gallons.
Mix first 3 ingredients together and cover the bottom of a 9 x 13-inch pan with mixture. Bake 20 minutes at 350°. Mix eggs, sugar and flour until well blended, then add lemon juice. Pour over the baked crust; bake 20 minutes at 350°. Remove from the oven and allow to cool before cutting to serve.
Marinate bite-size chicken pieces in olive oil, garlic and herbs for	a few	hours.	Saute onion in olive oil; add chicken (and its marinade) and saute until done. Toss in large serving bowl with 3/4 pound of hot fettuccine and all the remaining ingredients. The Feta cheese will melt a bit.
Mix all ingredients and cover brisket. Cover with foil. Cook for 1 hour per pound at 300°, approximately 3 to 3 1/2 hours.
Trim fat from chops. Brown lightly on both sides of frying pan. Place in baking pan. Cover with mushrooms (drained). Cook finely chopped onion in butter until tender. Stir in flour, salt and curry powder. Gradually stir in milk. Cook, stirring constantly until thickened. Pour over chops. Cover pan. Bake in preheated 350° oven for 1 hour or until tender.
Brown meat on all sides in a little vegetable oil. Add onion and about 1 cup water. Cover; cook 45 minutes. Add sauerkraut and sugar. Cook 1/2 hour longer until meat is very tender. Boil small whole red-skinned potatoes and cook black-eyed peas for an All American New Year's dinner. Said to bring good luck for the whole year.
Dissolve jello in boiling water. Add frozen strawberries until almost melted. Add can of pineapple and cranberry sauce. Add nuts and marshmallows if desired. Pour in mold or desired dish and refrigerate.
Soak chicken in milk. Crush Ritz crackers and toss with salt, pepper, cheese and parsley. Roll chicken pieces in cracker mixture. Place chicken in greased 9 x 13-inch baking dish and top with a piece of butter. Add just enough hot water to cover the	bottom of the baking dish. Bake at 350° for 1/2 hour, uncovered. Cover with foil and continue baking for 1/2 hour.
Combine flour, lard, salt and eggs. Mix as you would for a pie crust. Add enough water to roll out on a floured surface. Roll out to 1/8-inch or up to 1/4-inch thick and cut in 1-inch squares. Cook 15 to 20 minutes in either beef or chicken broth that has been brought to a boil. This recipe is over 100 years old.
Mix the apple pie spice with the flour. Measure all ingredients into your bread machine in the order your machine suggests. Add dried apples on the "Mix Bread" cycle, if you have it, otherwise as manufacturer suggests. Makes 1 large loaf.
Mix all ingredients; shape into loaf. Place in a pan. Use tomato juice to pour around loaf to keep bottom of pan from burning. Bake for about 45 minutes or an hour. When done, take out, slice and serve.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook for 5 minutes. Add the soup. Simmer, uncovered, about 10 minutes. Stir in the sour cream. Heat through. Sprinkle with parsley. Serve over noodles. Also can be served over toast, potatoes or elbow or ziti.
Fry hamburg and onions lightly; drain.	Place on bottom of casserole.	Top with frozen Tater Tots.	Add chicken and celery soup; spread over Tater Tots. Do not add water. Bake at 350° for 35 to 40 minutes until light brown on top. Recipe may be doubled.
Cut elephant into bite-size pieces. This should take about 2 months. Add gravy and simmer. Add salt and pepper. Heat oil, brown celery, onions and mushrooms. Mix all together and cook over kerosene fuel for 4 weeks at 465°. Yields 3,800 or more servings.
Cover bottom of casserole dish with bacon slices. Press the ground beef on top of bacon. Follow with sliced onions and carrots. Sift the flour over the carrots and add sliced potatoes. Season with salt and pepper. Pour the soup over the top. Cover and bake at 375° for 1 1/2 hours or until vegetables are tender.
Peel, cook and mash the potatoes in ricer. Work fast and keep warm. Melt butter and cream in microwave if possible. Add the egg yolks to mashed potatoes and fold in melted butter and cream. (Note: If more milk or cream is needed, add.) Beat egg whites until stiff, but not dry. Fold in 1 teaspoon baking powder. Add a pinch of cream of tartar.
Add enough flour to make a soft dough. Mix in order given. Roll 1/2-inch thick and bake for 10 to 12 minutes or until brown at 375°. Frost with powdered sugar.
Cut eggs in half. Remove yolks. Mash the egg yolks and blend in mayo or salad dressing. Add salt and pepper to taste. Refill egg halves.
Mix last 4 ingredients together. Pour over crackers and mix together well. Bake in jelly roll pan at 325° for 5 minutes. Remove from oven and stir well. Return to oven for 5 minutes longer. Cool. Store in plastic bag or airtight container.
Soak yeast in 2 cups of lukewarm water for 1/2 hour. Stir in flour. Cover and let set overnight. Next morning, use remaining ingredients. Mix well. Cook as you would for regular pancakes.
Partly peel the cucumber, leaving a little green peel on here and there for color. Slice thin. Slice the onion and separate the rings. Stir together the vinegar, water, sugar and oregano. Stir together. Do a couple of hours before the meal. Serve at room temperature and refrigerate after the meal.
Mix together meat, 1/4 cup onions, celery, 1/2 cup chopped mushrooms, 2/3 of the garlic, salt and pepper. Cook; drain fat. Add butter, 1/2 pound mushrooms, remaining onion and garlic and saute 5 minutes. Stir in sour cream. Reduce heat and simmer until sauce is heated, about 5 minutes. Pour over cooked noodles.
Mix Rice Krispies, Cap'n Crunch, pretzels and peanuts in large bowl. Melt almond bark in microwave according to package directions. Pour bark over ingredients in bowl and mix with wooden spoon. Drop by tablespoonfuls onto waxed paper. Let dry and store in airtight container.
Wash and soak beans. Soak beans overnight. Saute garlic and onion. Add next 7 ingredients. Add cooked beans and pineapple. Stir and place in casserole. Cover. Bake 1 hour at 350°. Uncover and bake 15 minutes.
Melt chocolate over boiling water; cool. Cream butter and sugar until fluffy. Add yolks one at a time. Beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture. Beat well after each addition. Fold in beaten egg whites. Pour into three 9-inch round pans; line bottom with wax paper. Bake for 35 to 40 minutes. Cool and frost.
Brown ground chuck and onions in skillet; discard grease. Mix all ingredients in large cooking pot and simmer for 2 hours or until thoroughly cooked and blended. Serves 10.
Spread Parkay into bottom of a casserole dish. Place whole wafers in bottom of dish, filling in spaces with crushed wafers. In a bowl, mix lemon juice and milk. Add half of the Cool Whip. Pour into the casserole dish. Top with remainder of Cool Whip. Keep in the refrigerator. This freezes well.
Preheat oven to 350°. Mix flour, oats, sugar, salt, baking powder, baking soda, cinnamon and nutmeg together in a large bowl; set aside. Combine eggs, applesauce, raisins, oil and milk in a bowl. Make a well in reserved flour mixture. Stir in applesauce mixture by hand into flour until flour is just moistened. Grease 1 loaf pan. Turn batter into pan.
Mix beans and corn. Pour into a 9 x 13-inch baking dish. Mix soup, cheese, onion and sour cream. Pour over beans and corn. Mix melted margarine with crackers and almonds. Sprinkle crushed mixture over top. Bake for 45 minutes at 350° or until golden brown.
Cook rice according to package directions, substituting chicken broth for the water. Mix cooked rice with sour cream. Preheat oven to 350°. Put half of rice mixture in greased 2-quart baking dish. Layer half the chilies and half the cheese. Repeat layers. Bake for 30 minutes. Serves 8.
Sift dry ingredients together into bowl. With blender, cut in shortening until mixture has look of large crumbs. Add egg, milk and vanilla; mix with fork just until dough holds together. Knead several times until smooth. Shape tablespoon of dough into ovals. Roll in seed. Bake at 375° (190°C) for 12 to 15 minutes.
In a small saucepan, stir together the cornstarch, sugar, salt and pepper. Gradually stir in beet juice and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets; heat thoroughly. Serves 6.
Saute onion in butter until tender. Combine onion with remaining ingredients in a casserole dish. Bake at 350° for 40 minutes, stirring occasionally.
Mix baking mix, milk, 2 tablespoons granulated sugar and the egg until dough forms. Beat vigorously 20 strokes. Turn onto surface well dusted with baking mix. Gently roll in baking mix to coat. Knead 10 times. Roll dough into 12-inch squares; spread with margarine. Mix walnuts and brown sugar; sprinkle evenly over margarine. Fold dough into thirds; press edges together to seal securely. Cut crosswise into 1-inch strips. Twist ends of strips in opposite direction.
Brush chickens with combined butter and oil. Season with salt and pepper. Place 5 inches from the broiler and broil chicken 20 minutes on each side. Spoon 2 tablespoons of butter from broiling pan into a saucepan and saute scallions 4 minutes until tender. Stir in mustard and flour. Add chicken broth, tomato paste, lemon juice and thyme. Spoon sauce over chicken and serve hot.
Soak farina, juice and soda until thick. Cream Crisco and oil, about 10 minutes. Add sugar, some flour and farina mixture. Mix well. Add the rest of the flour (sifted) to make a medium dough that does not stick to hands.
Cook noodles in 3-quarts of boiling salt water. (One teaspoon of oil in water will help keep noodles from sticking together). Brown ground beef in 1 tablespoon butter and drain off fat. Stir in tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese and sour cream; add onions and green pepper. Spread half of cooked noodles in a greased casserole; cover with cheese mixture. Top with remaining noodles. Pour 2 tablespoons melted butter over noodles. Put meat sauce on top. Bake at 360° for 30 minutes. Makes 6-8 servings.
Combine sugar, vinegar, salad oil, salt and paprika. Drain vegetables. Pour mixture over. Set 24 hours in refrigerator. Drain before serving.
Cook as much macaroni as you want for casserole. Drain and blanch with cool water. Butter casserole dish. Cover bottom with macaroni. Lay cheese slices side by side to cover macaroni. Add 4 to 5 dabs butter, then another layer macaroni, cheese and butter until macaroni is used. Sprinkle with pepper and fill bowl about 1/2 full of milk. Bake in 350° oven until milk has cooked through and browned on top.
Sift baking powder, flour and salt. Cream the shortening and honey. Beat in egg. Add vanilla. Add dry ingredients. Fold in nuts and chips. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 10 to 12 minutes.
Boil sliced carrots until tender; drain. Mix dry ingredients. Add tomato soup, oil, vinegar and Worcestershire sauce. Pour mixture over carrots, onion and bell pepper. Marinate overnight.
Scrape, peel and slice carrots and place in a baking dish. In a pan mix hot water, salt, margarine, minced onion and sweet basil. Mix together and pour over carrots. Bake, covered, at 375° until carrots are done.
Lay crackers on bottom of pan. Cover with prepared pudding. Top with chosen fruit, then whipped topping. Makes 4 servings (1 B., 1 F., 1/2 milk and 20 optional).
Stir dressing and noodles. Add remaining ingredients. Refrigerate. Serve chilled or warm.
Combine meats, vegetables, eggs, pimento and olives. Mix 2 cans of soup. Place a layer of noodles in a well-buttered casserole dish (2 1/2 to 3-quart size). Add a layer of meat mixture and a layer of soup. Alternate layers until all ingredients have been used, ending with soup. Top with crushed potato chips or seasoned bread crumbs.
Combine corn meal, flour, milk powder and salt in large bowl. Cut in Crisco until mixture resembles coarse crumbs. Store in covered airtight container in cool place up to 6 weeks. Stir mix lightly into measuring cup and level off with a knife.
Mix melted butter and cracker crumbs; press into 9 x 13-inch pan. Chill in freezer. Beat pudding mix and milk together. Mix with softened ice cream and spread over cracker crust. Chill in freezer until firm. Spread whipped topping over dessert and garnish as desired.
Saute onion in a little butter. Add all liquids and some water. Cook together for a few minutes. Add chicken and chips. Simmer for a few minutes longer. Add peppers, if you like it hot. Cover with grated cheese and brown just until cheese melts.
Put fresh berries in pie shell, reserving 1 cup of berries. Put the one cup of berries, sugar, water and cornstarch (dissolved in a small amount of water) into a saucepan. Cook until it boils and is thick. Pour cooked mixture (slightly cooled) over berries in the pie shell. Cool. Top with whipped cream.
Brown pork chops on both sides; place in casserole. Top with apple, onion and seasonings. Cover and bake at 350° for 45 minutes or until done. Remove from oven and top with pineapple slice. Return to oven and bake 15 minutes or until pineapple is tipped with brown.
Put all ingredients in crock-pot in order listed. Stir just enough to mix pieces. Cover and set on low for 10 to 12 hours (high 5 to 6 hours).
Mix cocoa and sugar in pan. Stir in 1 cup water. Heat to boiling; stir until smooth. Remove from heat. Sprinkle dry milk and water; stir until smooth. Add vanilla if wanted.
Core cabbage. Place in salted, boiling water to cover. Cut off leaves as they become wilted. Drain. Trim thick center vein of each leaf. Brown onion in Crisco. Add meat, seasonings and rice and mix well. Place tablespoon of filling on each cabbage leaf and roll. Place in pot and cover 2/3 full with water. Add sauerkraut and tomato juice on top. Cover and cook slowly 1 1/2 hours until rice is done. Pour sour cream on top and cook 5 minutes more. Serves 6 to 8 people.
Combine all ingredients, except cheese, in a medium mixing bowl; mix well. Pour into a lightly greased 12 x 7 1/2-inch pan. Bake at 350° for 35 minutes. Sprinkle cheese over top. Bake an additional 10 to 15 minutes.
*Mix a 0.4-ounce package of buttermilk dressing mix according to directions. Use 1/3 cup for this recipe and refrigerate the rest. Stays fresh 3 to 4 weeks.
Mix sugar and cornstarch. Add vinegar and lemon juice. Mix well. Add raisins and water. Stir over low heat until it thickens. Remove from heat and add butter. Makes about 2 cups. Is delicious served on baked ham.
Mix all ingredients together in 1-quart casserole dish. Microwave on High for 1 1/2 minutes. Stir, then microwave approximately 1 more minute. Serve with chips or by itself.
Combine sugar, cornstarch, water, egg yolks and lemon juice. (Set egg whites aside to be used for meringue.) Cook over medium heat until thickened, stirring constantly. Pour into baked pie shell and cool.
Preheat oven to 350°. Line bottoms of 3 lightly greased 9-inch round cake pans with wax paper. Melt carob chips in water and stir. Make certain all chips are completely melted; set aside. Mix flour, baking powder and salt (optional); set aside. Beat margarine and dry sweetener in large mixing bowl with electric mixer on medium speed until light and fluffy. Add egg yolks (egg replacer mixture). Stir in carob mixture with vanilla. Add flour mixture alternately with soy milk, beating after each addition until smooth. Beat egg whites (egg replacer mixture) in another bowl with electric mixer on high speed until fluffy. Gently stir into batter. Pour into prepared pans. Bake approximately 35 minutes or until toothpick inserted in middle comes out clean. Cool and remove from pans. Peel wax paper off bottom. Cool completely on wire racks before frosting.
Sift the dry ingredients. Cream the shortening. Add sugar gradually. Add vanilla and well beaten eggs. Beat until fluffy. Add dry ingredients with sour cream. Mix cocoa and hot water and add to the batter. Mix well. Bake in 2 (9-inch) pans at 350° for 30 to 35 minutes. Spread with chocolate icing.
Brown ground beef. Cook rice. Mix everything together and simmer until peppers and onions are tender.
Mix together and roll into 1-inch balls. Bake at 375° for 20 minutes on a greased cookie sheet.
Combine all ingredients, mixing well. Will keep refrigerated for several days. Should be a good pink color.
Drain fruits. Reserve juice. Chop pineapple, peaches and pears in large pieces. Slice bananas; place in large bowl. Mix pudding with reserved juice. Mix well and pour over fruit. Chill before serving.
Cream butter and sugar together. Add eggs one at a time, beating well after each. Sift flour, salt and soda together. Add to mixture along with sour cream. Bake at 325° for 1 1/2 hours. Don't use Bundt pan!
In a covered 2 1/2 to 3-quart pan, microwave macaroni in 3 cups water for 5 minutes. Drain and add cheese, stirring until cheese melts. Stir in remaining ingredients and pour into the deep dish pie crust, topping with regular pie crust. Place in 450° oven for about 30 to 45 minutes or until top crust is golden brown. Serves 4.
Blend oil, vinegar and spices. Add to other ingredients. Refrigerate for 8 hours before serving.
Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover and simmer 3 minutes. Add milk, imitation crabmeat, margarine, garlic powder and basil. Bring to full boil. Stir in rice and cheese. Cover, remove from heat, and let stand 5 minutes. Fluff with fork. Serves 4.
Boil chicken breasts; let cool. Pick chicken off the bone. Moisten 1/2 of stuffing with 1/2 of margarine and place in bottom of large baking dish. Place pieces of chicken on the stuffing; add soups and broth. Top with remaining stuffing moistened with remaining margarine. Bake for 45 minutes at 350°. Makes a large casserole.
Wrap each chestnut with 1/2 strip of bacon. Put in baking dish and bake at 350° for 1/2 hour. Add sugar and ketchup mix. Pour over top and bake another 1/2 hour.
Soak beans overnight per directions on bag. The water used to soak the kidney beans can be used later, but the water from the black beans cannot. Cut green and red peppers into strips, about 1/4-inch wide by 1-inch long. Chop the hot peppers and garlic separately. Cut the tomatoes in half and then in thin slices. Saute peppers in olive oil on low heat. When peppers are soft, add garlic and if necessary, more olive oil to keep moist. Allow garlic to cook a few minutes and then add tomatoes. When tomatoes are cooked for about 10 minutes, add cumin, rice and salt and pepper to taste.
Cook macaroni; drain. Heat soup, milk and cheese together. Stir until cheese is melted. Combine macaroni, cheese sauce, vegetables, tuna, 1 cup onion and seasoning. Pour into 2-quart baking dish. Bake, covered, at 350° for 25 minutes or until heated well. Top with remaining onions. Bake, uncovered, 5 more minutes or until golden brown.
Sprinkle Jell-O over cream cheese and marshmallows in an 8 x 8-inch square pan. Add boiling water; mix well and let stand a few minutes to cool. Add pineapple. Mix in almost all of a small container of Cool Whip. Top with remaining Cool Whip. Chill to set.
Beat together the butter, brown sugar and vanilla. Add egg and beat again. Add 1/4 cup flour and beat again. Chill in refrigerator. Form small balls and roll in sugar. Bake at 375° for 10 to 12 minutes.
In 2-quart glass bowl, micro-melt the butter about 1 minute. Stir in dry mix and milk. Micro-cook, uncovered, until boiling, about 3 minutes; stir occasionally. Cook 1 minute more, stirring every 15 seconds. Add vanilla. Beat in sugar; stir in nuts or cherries.
Let cream cheese soften to room temperature. Combine all ingredients. Roll in additional chopped nuts. Makes 1 large or 2 small balls.
Blend buttermilk into pudding mix (dry), using medium speed. When smooth, blend in Cool Whip. If consistency of mixture seems too thick, add a little more buttermilk.
Brown hamburger and onion in the oil and drain. Cook macaroni according to directions and drain. Mix tomato soup and milk together. Combine all ingredients together and pour into a 9 x 13-inch dish, sprayed with Pam. Bake 30 minutes at 350°.
Prepare pasta as directed on package, adding broccoli the last 3 minutes of pasta cooking time. Drain. Heat sauce and chicken in saucepan. Toss in all ingredients. Serves 3.
Mix together all ingredients. Drop by tablespoonfuls on cookie sheet. Bake at 350° for 12 to 15 minutes.
Saute onions in butter until clear. Add crawfish tails; cook, covered, over low heat about 20 minutes. Add green onions and small amount of water for desired consistency. Simmer for 20 minutes. Serve over rice. Serves 5 to 6.
Let the margarine and cream cheese sit at room temperature for a while. Mix together and add the powdered sugar and almond extract.
Heat pineapple juice. When hot, stir in cornstarch, 2 eggs, sugar and salt already mixed together. Take off heat and cool. In bowl, mix pineapple, fruit cocktail, marshmallows and walnuts. When liquid is cool, add all ingredients. Add in Cool Whip. Refrigerate.
Serve mushrooms often as a major vegetable. Here is a very quick way to prepare an impressive dish of mushrooms.
Gently fry the sausage, breaking it up as you fry it. Mix the shredded cheese and Bisquick in a large mixing bowl. Add sausage, drippings and all. Blend well. Drop by rounded teaspoonfuls on cookie sheet. Bake 7 to 8 minutes in a 400° oven. Makes 50.
In a large kettle, cook chicken in water. Cool broth; skim off fat. Skin and bone chicken; cut into bite size pieces. Add to broth with remaining ingredients, except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50 to 60 minutes, or until vegetables are tender.
Make 2 vanilla wafer crusts. Mix ingredients and pour into crusts. Freeze. Makes 2 pies.
Lightly spray an unheated large saucepan with non stick spray. Add onion and celery, cook over medium heat until onions are tender. Stir in broth and rice. Bring to boil, reduce heat, cover and simmer about 20 minutes or until rice is tender.