HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Crush cornflakes and set aside. Beat margarine and sugar until smooth. Add eggs and vanilla and mix well. Add dry ingredients and mix. Mix in nuts, dates and cherries and mix well. Take rounded spoonfuls of cookie dough, roll into balls and place on greased cookie sheet. Press 1/2 of a maraschino cherry on top of each dough ball. Bake 12 minutes at 375°.
Mix eggs, milk, pepper, Bisquick and salt in blender; set aside. In greased quiche pan, place a layer of mushrooms, layer of onion and layer of green pepper and celery mixed. Then add layer of chicken, ham or bacon, layer of broccoli, layer of Cheddar and layer of Mozzarella cheese. Pour egg mixture over layers and bake at 400° for 30 minutes or until knife in middle is clean.
Mix sugar, cornstarch and salt in 2-quart microwave-safe bowl. Add milk and egg yolks. Mix well. Microwave at High power 10 to 12 minutes. Stir after 5 minutes, then every 2 minutes, until thickened. Stir in butter, extracts and flaked coconut. Pour into a baked 9-inch pie shell. Top with meringue and sprinkle on 2 to 4 tablespoons coconut. Bake at 350° about 5 minutes or until brown on top.
In small mixing bowl, cream together butter and sugar until fluffy. Add egg, milk, vanilla and salt. Mix well. Stir together flour, baking powder and salt. Add creamed mixture. Blend well. Stir 1/2 cup chocolate pieces and nuts. Spread in greased dish. Sprinkle with remaining 1/2 cup chocolate pieces. Cook on High for 5 to 6 minutes, until done. Cool and cut into bars.
Take peanut butter and confectioners sugar. Mix until crumbly and put in graham cracker crusts. Mix vanilla long cooking pudding. Put on top of confectioners sugar and peanut butter mixture. Refrigerate until pudding is cooled and set up. Then top with Cool Whip. Makes 2 pies.
Saute sausage with onion and celery. Mix in bread crumbs. Add small amounts of chicken bouillon until desired consistency is obtained. Add poultry seasoning to flavor. Stuff turkey. Enjoy!
Mix flour, salt and baking powder in a bowl. Measure oil and milk in same measuring cup; add to flour mixture. Make into biscuits. Bake in a 450° oven for 10 minutes.
Brown beef and onion in shortening; drain. Stir in seasoning, corn, cheese and ketchup. Spoon into a greased 1 1/2-quart casserole. Blend egg yolks into potatoes. Spread on top of casserole. Bake at 350° for 30 minutes. Place under broiler for several minutes for a crisper topping.
Melt butter and saute onion; add mushrooms and cook slowly, about 3 minutes. Add thyme, salt and pepper. Sprinkle 2 tablespoons flour. Stir in sour cream. Cook gently until thickened, cool!
In 6-quart Dutch oven, heat oil and 2 tablespoons margarine. Add chicken breasts, covering bottom of pan. Saute, turning on all sides, until brown. Remove chicken. Add shallots and carrots to drippings; stir until golden brown. Return chicken to Dutch oven and heat. Heat cognac in ladle over gas flame or electric burner; ignite and pour while flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper. Bring to a boil, reduce heat and simmer gently while covered for 30 minutes. Remove chicken to heated serving platter to keep warm. Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven. In a small bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir into drippings, bringing just to a boil. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Makes 8 servings.
Heat soup. Dissolve gelatin	in 2 tablespoons cold water. Stir gelatin into hot soup. Cook a little bit. Remove from heat and mix with rest of ingredients. Spray molds with Pam and pour mixture into molds. Serve on crackers.
In heavy saucepan, dissolve cornstarch and salt in water. Stir in milk and egg yolks. Over medium heat, cook until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Dip sliced bananas in lemon juice; drain. Arrange bananas in pie shell; cover with filling. Chill 4 hours. Cover with Dream Whip prepared as directed. Refrigerate.
In large mixing bowl, combine cherry pie filling, cottage cheese, almonds and almond extract. Mix well. Fold in whipped topping; chill until ready to serve. Garnish with almonds or mint leaves, if desired. Makes 6 to 8 servings.
Preheat oven to 400°. Stir together butter and seasonings. Loosen skin on one side of each chicken breast to form pockets, keeping remaining outer edges intact. Place about 1 tablespoons of butter-herb mixture in each pocket. Close pocket and press, smoothing mixture under skin. Place chicken, skin side up, in shallow baking pan. Place chicken, skin side up, in shallow baking pan. Bake for about 35 minutes or until juices run clear; baste occasionally with pan drippings. Serve immediately. Yields 8 servings.
Mix chicken, lettuce, green onions, almonds, chow mein noodles and water chestnuts in a large bowl. In small mixing bowl, mix sugar, salt, Accent, rice vinegar, pepper, salad oil and lemon juice. Don't pour over salad until you are ready to eat.
Mix Miracle Whip, cheese, oregano and garlic powder together. Spoon dressing mixture over chicken in 13 x 9-inch baking dish. Place baking dish on oven rack in second from top position. (This allows for even browning.) Bake at 350° for 45 minutes or until chicken is cooked done. Sprinkle with paprika, if desired.
Mix the first 4 ingredients and congeal. Mix the remaining ingredients and spread on top of pie.
Add yeast to water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place till light and double in size (approx. 1 hr). Stir down dough. Turn into a well greased 8-inch round pan that holds about 1/2 to 1 qt casserole. Let rise in warm place 30-40 minutes. Bake at 350 F for 40-50 minutes. Brush with soft butter and sprinkle with salt. (I prefer coarse salt for this.)
Mix sugar and cornstarch; add rest of ingredients and cook over medium heat. Spoon sauce over apples. Cook 20 minutes or until tender.
Saute ham, onion, garlic and parsley in butter until golden. Drain beans and mix with sauteed mixture. Cover with water. Add salt, pepper and cayenne pepper to taste. Bring to a boil and simmer over very low heat until beans are soft and creamy, about 4 hours. May be refrigerated for 2 to 3 days and reheated slowly.
Cook ground beef until done; drain. Add cabbage and cook until tender. Use Season-All as desired. Unroll 1 can of rolls and press 1 section crescent rolls until flat and seams are sealed. Place cheese slices on dough to cover up to 1/2-inch each edge. Spoon 1/2 to 1 cup cabbage mixture onto cheese. Unroll second section and press as before. Place on top and press edges to seal. (May fold dough in half, if smaller winkles are desired.) Place on cookie sheet and bake according to package directions. Repeat with second can crescent rolls.
Boil rotini until tender and drain. Chop boiled eggs and mix with all ingredients. Season with salt, garlic salt or seasoned salt.
Put chicken in a 9 x 13-inch greased baking pan. Lay cheese over chicken pieces. Mix soup and wine with a whisk and pour over chicken and cheese. Dump stuffing over all and spread out evenly. Pour melted butter over top of stuffing and bake at 350° for 45 minutes. (Can be made up the night before and baked the next day for 50 minutes if cold from the refrigerator.)
Mix together all ingredients except flour. Work this mixture with the flour until you have a workable dough. Put in refrigerator overnight.
Bake the Miniature Cream Puffs. Prepare Fudge Sauce. Cool to room temperature. When ready to assemble crown, soften vanilla ice cream.
Line bottom of 9 x 13 baking dish with crescent rolls; seals all seams. Blend all other ingredients until smooth. Pour into dough lined baking dish. Bake at 350 degrees for 40 - 45 minutes. Will rise during baking then sink some what.
Preheat oven to 375°. Use 10-inch spring-form pan (don't grease pan).
Heat oven to 375°. In Dutch oven, cook ground beef, onion, garlic and fennel seed over medium heat until meat is browned. Drain and return to pan. Stir in pasta sauce, basil, oregano and pepper; continue cooking until heated through. In 13 x 9-inch baking dish spray with nonstick cooking spray. Spread 1 cup sauce on bottom of pan. Top with 1/3 lasagna noodles, sauce, Ricotta cheese and Mozzarella cheese. Repeat layering 2 more times. Sprinkle with Parmesan cheese. Cover; bake at 375° for 35 to 40 minutes or until bubbly.
Preheat oven to 400°. Coat baking pan with 3 sprays of Pam. Put chicken in ice water (will help it to brown). Put yogurt in bowl or plastic storage bag. Toss bread crumbs and spices in sealed plastic storage bag. Roll 2 pieces of chicken in yogurt and then toss in sealed bread crumb mixture until thoroughly coated. Place on baking sheet or pan. Repeat until all chicken is coated. Spray chicken lightly with Pam. Bake for 1 hour on bottom shelf of oven, turning every 20 minutes for even browning.
Cream sugars with margarine. Add eggs, then peanut butter. Add flour 1/2 cup at a time until it forms big ball. Pinch off about 2 inches, roll into ball and make crisscross as you press down onto cookie dough with fork. Bake at 350° until golden brown (10 minutes). Makes 4 to 5 dozen.
Layer ingredients in a Pyrex bowl and bake for 30 minutes at 350°. (I make 2 layers.)
Mix jello and hot water. Set to soft set, then stir in remaining ingredients. Refrigerate.
Cook and cube the squash and zucchini. Cook onion in water and drain. Add to the cooked squash. Mix in the sour cream and mushroom soup. Stir in the carrots, butter and stuffing mix. Bake at 350° for 30 minutes.
Place peaches in a pan. Sprinkle lightly with sugar. Cream together 1 cup sugar and margarine. Add flour and vanilla. Mix until crumbly and crumble over peaches. Bake at 350° for approximately 1 hour.
Mix tomatoes, salt, pepper and brown sugar very well. Pour into shallow baking dish. Cover with crushed Melba toast and then cover entire top with lumps of butter. Bake in slow oven at 275° or 300° for 4 hours. Serves 4 plentifully.
Preheat oven to 300°. Grease and flour a Bundt pan.
Microwave the ingredients for 5 minutes on Medium. Stir and pour into a greased 8 x 8-inch pan. Refrigerate overnight. Cut and enjoy.
Brown onion lightly in butter. Add hamburger and brown. Combine remaining ingredients, except wheat flakes. Put in buttered baking dish, 7 1/2 x 11 3/4 x 1 3/4-inch. Top with crushed wheat flakes. Bake at 350° for 45 minutes.
Cook onion, celery and garlic in 2 tablespoons oil until just tender. Stir in chicken, tomato sauce, olives, 1/2 cup chicken broth, 1 teaspoon salt and chili powder. Bring remaining broth to boil. Add remaining salt and salad oil. Pour into casserole dish.
Combine mayonnaise, yogurt, tarragon, lemon juice, salt and pepper in large bowl. Add chicken, nectarines and celery; toss. Line bowl or platter with the lettuce. Mound chicken salad on lettuce. Sprinkle with almonds. Serve with croissants.
Blend tomatoes and add carrot chunks until desired consistency is reached. Add remaining ingredients and simmer 15 minutes.
Cook on low heat for 30 minutes, then let chicken sit in sauce for 20 to 30 minutes. Cook on grill (indirect heat) for 45 to 60 minutes. After cooked, spoon some sauce on chicken.
Pick asparagus as round as your finger. Partially cook asparagus in microwave until half done. Drain and run under cold water until cool. Roll in flour with salt and pepper. Dip in egg mixture of grated Romano cheese, 2 cloves of garlic and some parsley. Hold up and let egg run off. Dip in Italian bread crumbs. Fry in about 1/4-inch oil on medium heat until lightly brown and crunchy. Drain on paper towels and sprinkle grated Romano cheese over. Serve hot.
Place olive oil in a large deep skillet or dutch oven with the top round, salt, pepper and garlic. Brown well. Add tomatoes, onion and green pepper. Cook for a few minutes longer. Add oregano and bay leaves and bring to a boil. Reduce heat to a slow simmer. Cook for about 30 minutes longer. Add potatoes, carrots, and string beans and cook until meat and vegetables are tender, about 30 minutes. Mix flour and water together to make a smooth roux. Add to stew. Stir and cook until thickened.
Combine sour cream and cottage cheese. Add other ingredients, beat with mixer and blend well. Bake on hot griddle until bubbles break on surface, turn. Serve with favorite syrup.
Place cake cubes in a 13 x 9-inch casserole dish. Mix milk and package of vanilla pudding mix. Cook according to directions. Cool; stir in softened vanilla ice cream and beat until well blended. Pour mixture over cake cubes and chill until firm. Combine boiling water with strawberry gelatin in another bowl. Stir until dissolved. Add frozen strawberries; blend well and chill until slightly thickened. Pour over pudding mixture. Do not stir. Chill until firm or overnight. Serve plain or with whipped cream, topped with strawberries.
Mix dry stuff and set aside. Cream butter, peanut butter and sugar. Add egg and vanilla. Mix well. Add dry stuff. Mix together. Add chocolate chips. Drop onto cookie sheet. Press with fork. Bake at 350° until lightly browned.
Boil chicken, debone and cut in bite size pieces. Place in baking dish coated with Pam. Mix sour cream and milk, pour over chicken. Cover with crackers, sprinkle with poppy seed, drizzle with margarine. Bake at 350° for 25 to 30 minutes, until golden brown and bubbly.
Mix all of the ingredients well. It is enough for 2 pies. Cook 2 frozen pie shells as directed. Pour mixture into the cooked pie shells and refrigerate. Pies may be frozen.
Blend lemonade, milk and vanilla until white. Fold in Cool Whip and pour into crust. Keep refrigerated.
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add 1 1/2 cups milk and pudding mix. Beat slowly with mixer for 1 minute. Pour at once into a cooled graham cracker crust. Chill 1 hour or until firm enough to cut.
Split bread. Mix remaining ingredients and spread on bread. Bake at 375° for 10 to 12 minutes.
In skillet, brown beef in butter with onion and garlic. Add chicken broth; cover and cook over low heat 1 1/2 hours. Stir in soup and water. Cover; cook 30 minutes longer or until tender. Stir now and then. Serve over noodles. Makes 6 servings.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Trim fat from steaks. Prick with fork in several places. Mix 1/4 cup oil, vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper in ungreased baking dish. Cover and refrigerate, turning beef occasionally, for 8 hours. Heat oven to 325°. Wrap tortillas in foil and heat until warm; move beef from marinade. Broil beef until brown. Turn and brush with marinade and broil 7 to 8 minutes longer. Cook and stir onions and bell peppers in 2 tablespoons oil until tender.
Preheat oven to 350°. Grease and flour a 9 x 9 x 2-inch baking pan. Into large bowl, measure 1/2 cup boiling water and all ingredients except Warm Lemon Sauce. With mixer at low speed, beat until well blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool gingerbread in pan on wire rack 10 minutes to serve warm or cool completely on rack to serve later.
Mix together and put in a 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven and cool.
Blend together cottage cheese and eggs. Stir in cinnamon. Fill each crepe with a couple tablespoons. Fold into a small square package. Brown in a little margarine. Serve with sour cream and pie filling. We usually use two eggs for a pint of cottage cheese. Because we like them well done, we usually pop them in the microwave for a bit after browning.
Combine all ingredients. Bake full power in microwave in casserole dish for 20 minutes. Fat free.
Cream shortening, sugar and eggs. Add milk, peanut butter and vanilla. Add dry ingredients. Roll into balls and then into sugar. (Use color sugar at Christmas.) Pam spray cookie sheets. Bake at 375° for 8 to 10 minutes. Immediately top with candy kiss. Press down and bake 1 minute. Cool and remove from sheet.
Add after first mixture has set overnight. Fold in 1 package prepared Dream Whip. Chill. Serves 8 to 10.
Place the first 5 ingredients in the blender. Turn on the blender and gradually add onion and oil. When blended, add papaya seed and blend to a consistency of coarse ground pepper.
Fry liver in shortening, slowly turning only once. When done, remove liver and use grease for gravy. Brown flour in grease. Add onions (chopped) and stir together until onions are half done. Add vinegar, water, brown sugar and salt and pepper. Cook slowly until gravy is the thickness you like. Add more water if necessary. Put liver back in gravy and heat thoroughly. Serve with noodles or boiled potatoes.
Mix ingredients; pour into 9-inch pie shell. Bake at 350° for 45 to 50 minutes.
In a large skillet or an electric skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients, except sour cream. Cover. Simmer 15 to 20 minutes or until noodles are tender, adding more water, if necessary, to prevent sticking. Add sour cream the last 5 minutes just to heat through.
In a punch bowl, layer as follows: pineapple; yellow cake (1 layer); pudding; cherries; coconut; pecan pieces and Cool Whip. Repeat this process, finishing with whipped cream. I garnish with mint leaves. Keep refrigerated.
In small bowl, beat cream cheese, oleo and peel. Beat until fluffy and spread over cooled cake. (If too thick, add milk.)
Dissolve gelatin in 1/2 cup boiling water. Cool; add ginger ale and fruits. Pour into ring mold; chill until firm. Turn out on shredded lettuce. Serves 8.
Clean and seed the peppers. Boil 5 minutes; drain. Brown the ground beef with the chopped onion. Remove fat. Add 1/2 cup Ragu spaghetti sauce flavored with meat (from the 32-ounce jar) and 2 cups herb seasoned stuffing cubes. Stuff peppers. Place 1/2 remaining sauce, 2/3 cup beef broth and 1/2 cup water in a large saucepan. Stand 6 peppers in sauce. Repeat in an oven-to-freezer casserole. Simmer, covered, 20 minutes.
Moisten chips and crush. Line bottom of baking pan with chips. Drain tuna, sprinkle tuna on top of chips. Cover with cream of mushroom soup. Bake about 20 minutes at 350°.
Bake (do not foil wrap) 450° approximately 1 hour or until done. If serving whole potato, cut section off side; if serving 1/2 potato, cut in half lengthwise. Scoop out, leaving just enough to keep skin firm. Beat all ingredients together to desired consistency and fill skins. To serve, reheat approximately 1/2 hour before serving, or until hot throughout.
Crush Oreos. Mix pudding and milk according to directions on box. Mix cream cheese, Cool Whip and sugar.
In medium bowl, combine ground beef, ground pork, onion, bread crumbs, parsley, milk, seasoned salt and pepper; mix well. Shape 12 meatballs. In Dutch oven, brown meatballs in oil. Add remaining ingredients. Bring to boil. Reduce heat; simmer, covered, 30 minutes stirring occasionally. Remove bay leaf. Prepare 1 pound package of spaghetti according to package directions; drain. Serve with meatballs and sauce. Top with Parmesan cheese. Makes 4 to 6 servings.
Place Neufchatel Cheese and Lemonade concentrate in food processor until well blended. Spoon melon balls into parfait glasses or desert bowls. Top with cream cheese mixture. 8 Servings - 3 Points.
Line pie shell with whole berries, reserving 1 cup for glaze. Simmer 3 or 4 minutes. Combine cornstarch and sugar. Add cooked fruit. Cook again until thick and clear. Stir continuously. Cool slightly. Pour over berries. Chill thoroughly (at least 1 hour). Cover with whipped cream.
Mix eggs, rum and vanilla in blender. Add milks and blend for about 5 minutes. Pour mixture into a recipient already prepared with caramel and raisins. Let cool for approximately one hour.
To Jell-O, add boiling water; dissolve thoroughly and set aside 1/4 cup of mixture. Add pineapple (juice and all) and blueberries (juice and all). Mix well. Set in refrigerator to congeal. When congealed, mix cream cheese with powdered sugar and vanilla; set aside. Whip 1 envelope Dream Whip according to directions on package. Mix with cream cheese mixture. Add 1/4 cup of Jell-O mixture. Spread on top of congealed salad. Sprinkle with pecans. Refrigerate.
Peel potatoes; cut in 1/8-inch slices and combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In rectangular glass serving dish, arrange a layer of potatoes; salt lightly. Cover with a layer of mayonnaise-sour cream mixture, then layer of onion mixture. Continue layering, ending with parsley and onion. Do not stir. Cover and refrigerate at least 8 hours before serving. Serves 8 to 10.
Grease and flour the bottom of a 9 x 13-inch cake pan. Sprinkle the coconut and pecans over the bottom of the pan. Prepare cake mix according to box directions and pour over coconut and pecans.
In a large skillet saute onions in a small amount of oil. Add tomato sauce with 1/2 can of water. Add seasonings and chicken gumbo soup. Rinse can with water and add to skillet. Let simmer 20 minutes. Prepare rice according to package directions. Blend gumbo mixture into cooked rice. Serve as a side dish with anything. Serves 4 to 6.
Brown hamburger meat, salt and pepper to taste. Add onion and egg. Cook until done. After meat is done, add 1 package Mozzarella cheese. Cook noodles as directed. Wash in cold water after done. Pour enough spaghetti sauce in bottom of pan to cover. Stuff noodles with prepared meat. Lay over sauce. Then add the rest of sauce. Cover with package of Mozzarella cheese. Bake at 350° until bubbly.
Prepare instant pudding following package directions. Let stand until slightly thickened, 3 minutes. Mix in Eagle Brand and Cool Whip. Slice bananas, then layer wafers, bananas and filling in clear glass bowl or 13 x 9 x 2-inch glass dish. Serve immediately or refrigerate.
Remove all fat from venison. Sprinkle meat with tenderizer. Melt margarine in skillet and add roast or meat chunks. Brown on all sides. Add water to almost cover meat. Heat to boil; add oregano, garlic and celery seed. Reduce heat, cover and simmer until meat falls apart when tested with fork (about 2 to 3 hours depending on size of roast).
Arrange pork chops in baking dish. Sprinkle with 1 package Lipton onion soup. Pour 1 bottle Russian dressing over all. Add approximately 1/2 bottle of water. Top with 3 to 4 tablespoons apricot preserves. Do not cover. Bake at 350° for about 1 hour. Good with rice.
Combine 1 cup cold water, cornstarch and cinnamon. Cook and stir until bubbly. Add milk, sugar and chocolate; stir until chocolate melts. Remove cinnamon stick. Beat with a rotary blender to blend in chocolate.
Cook carrots in small amount of boiling water for approximately 10 minutes, or until tender-crisp. Drain, reserving 1/4 cup liquid. Combine reserved liquid, honey, butter and brown sugar. Stir well. Pour over carrots and cook over low heat until thoroughly heated.
Mix 2 cups flour with 1/2 cup powdered sugar. Cut in butter until mixture resembles fine crumbs. Press mixture into bottom of 13 x 9 x 2-inch pan. Bake in preheated oven at 350° for 20 minutes.
Sort beans to remove any "bad" ones. Place in a large saucepan, cover with water. Place a loose cover over pan and soak overnight.
Mix sugar, flour and salt well in boiler; add milk and stir well. Cook over medium heat, then add beaten eggs. After it thickens over medium heat, add vanilla flavoring. Take the 3 egg whites and beat good until fluffy. Add 4 tablespoons sugar; beat well and add 1/2 teaspoon vanilla. Spread over top of pudding. Bake in 400° oven until brown.