HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, margarine, eggs and vanilla. Add flour, salt, baking powder and soda, alternating with milk. Add coconut or chocolate chips. Bake at 350° for 10 minutes. Do not overbake. Remove from oven when cookie start to go down.
Combine soup mix and water in 1 1/2-quart shallow casserole. Cover with lid. Microwave 3 to 4 minutes until mixture boils. Stir in rice and let stand covered. Crumble sausage in 1-quart casserole. Add onion, green pepper and celery. Microwave 5 1/2 to 6 1/2 minutes or until set, stirring once. Drain thoroughly. Stir in rice mixture. Cover. Microwave 3 to 4 minutes or until heated through. Makes 6 to 8 servings.
Beat egg until smooth. Add corn, flour, seasoning, butter and enough milk to make a thick batter. Grease the frying pan to cover the bottom. Drop batter by spoonfuls, about the size of a fried oyster.
Combine chocolate chips, Marshmallow Creme and butter; set aside. Combine sugar and milk in a heavy saucepan; bring to a boil. Reduce heat to low and cook 9 minutes, stirring constantly. Pour over chocolate mixture, stirring until chocolate melts and mixture is smooth. Add pecans; stir until well blended. Spread mixture in a lightly buttered 15 x 10 x 1-inch jellyroll pan. Chill until firm and cut into squares. Cover and store in refrigerator. Yields 10 dozen.
Peel and slice carrots and cook until tender. Do not overcook. Drain and add remaining ingredients while carrots are warm. Let stand overnight. Serves 15-20. Can be served cold, hot, or room temperature.
Mix all ingredients together. Put in a 9 x 13-inch pan. Top with buttered bread crumbs and toasted, sliced almonds. Bake at 350° for 25 to 30 minutes.
Bring water and 1 tablespoon of salt to a rolling boil in a large pot. Cook fettuccine until just al dente. While fettucine is cooking, melt butter in a saucepan. Add salt, pepper, oregano and garlic. Simmer together on very low heat. Sprinkle drained fettuccine with cheese. Pour butter sauce over all and serve.
Cream Crisco and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and measure. Add soda and spices and sift twice more. Add to creamed mixture alternately with blackberries. Pour into 2 well greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Saute onion in margarine, then add rest of ingredients. Cook just until shrimp are done. Serve over rice. Serve with buttered broccoli and lemon pie.
Brown hamburger meat, seasoned to taste with salt, pepper and garlic salt. Add tomato paste. Mix cottage cheese, sour cream and cream cheese. Cook noodles, then put in baking dish, alternating the noodles, meat and cheese mixture. Sprinkle Cheddar cheese on top. Bake 30 to 40 minutes at 350°.
Mix apples, cinnamon and sugar; set aside. Beat together remainder of ingredients until smooth. Pour 1/2 batter in tube pan, greased and floured. Add 1/2 apple slices. Add remainder of batter; then finish with apple slices. Bake at 350° for 1 1/2 hours.
Prepare a thick mush of 2 1/2 cups salted water. Put water in microwavable 2-quart measuring cup or casserole dish. Bring to a boil. Stir in 3/4 cup cornmeal mixed in 1-cup cold water. Continue to microwave stirring every minute until mush thickens. Remove and season with garlic powder and chili powder to taste.
Mix first 6 ingredients; cook until thick. Add vanilla flavoring. Pour into baked pie shell. Beat egg whites; add 3 tablespoons sugar. Brown in oven. Makes 2 pies.
Pour into greased 13 x 9-inch pan and bake at 350° for 30 to 35 minutes.
Mix first 5 ingredients. Sift remaining ingredients. Mix dry ingredients with other mixture. Pour in 2 standard loaf pans. Bake at 325° for up to 1 hour. Check at 45 to 50 minutes.
Mix cocoa, sugar and flour in frying pan. Add egg yolks and 2 cups milk. Stir over medium heat until thick. Remove from heat. Add butter and vanilla, stir until butter is melted. Pour into pie crust.
Mix all ingredients gently, but thoroughly, in a casserole dish. Bake in a 400° oven for 1 hour. Good warm or cold.
In a mixing bowl, beat eggs. Gradually add sugar, beating well. Stir in flour, baking powder and salt. Add milk, butter and vanilla. Stir just until combined. Stir in dates and nuts. Pour into a greased 9-inch baking pan. Bake at 350° for 30 minutes or until pudding tests done. Cool and cut into squares. Top with whipped cream and additional nuts if desired.
Thaw and cook the spinach without adding water, about 5 to 8 minutes. Saut onions and artichokes in butter. Add softened cream cheese to spinach and stir well. Add salt, Tabasco, artichoke/onion mix and 1/2 of Parmesan cheese to spinach and stir. Place in a buttered baking dish, sprinkle with Parmesan cheese and bake for 20 minutes in preheated 400° oven. Serves 6 to 8.
Melt 1/2 cup oleo in baking dish. Mix potatoes, onion, cheese, sour cream and soup. Place in casserole. Bake at 350° for 30 minutes. Mix corn flakes with 1/2 cup oleo. Remove casserole and sprinkle corn flake mixture over the top. Bake an additional 15 minutes.
Beat oil, sugar and eggs until well blended. Sift dry ingredients; add with buttermilk to creamed mixture. Add mashed bananas. Stir in nuts and coconut. Bake in greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Cook all ingredients, except shrimp, until thick. Add shrimp and heat through. Serve over rice.
Combine beans, onion, celery and green pepper. Mix remaining ingredients; pour over vegetables. Mix well. Refrigerate overnight.
Beat egg whites and cream of tarter, slowly add sugar. Add crackers, walnuts and vanilla and beat until well mixed. Spread batter in a greased glass 13 x 9 inch baking dish. Bake at 350° for 20 - 35 minutes. Cool this crust. Top with Cool Whip, then top with pie filling. Refrigerate.
Preheat oven to 375°. Mix margarine, peanut butter and both sugars until light and fluffy. Add eggs and beat. Mix flour and soda together and add to mixture. Beat until smooth. Add M&M's and mix until M&M's are evenly distributed through dough. Place drops on ungreased cookie sheet. Bake 10 minutes or until very light brown. Let cool before taking off sheet. Makes a bunch.
Combine corn, broccoli, milk, onion and egg. Reserve 2/3 cup bread crumbs for topping. Stir remaining crumbs into corn mixture. Place in buttered dish. Sprinkle remaining crumbs over top. Pour melted butter over top. Bake 30 minutes at 350°.
Mix eggs and oil. Fold in cornbread mix, creamed corn and cheese. Pour mixture into casserole dish. Pour cheese dip on top. Bake at 400° for approximately 30 minutes or until done.
Heat together in thick saucepan or double boiler the chocolate, dry ingredients, egg yolks and one-half of the milk. Stir and mix well. Add rest of milk and stir and cook until thick. Remove from heat and add butter and vanilla. Pour in pie shell and cover with meringue. Cook at 350° until meringue is ready.
Pour melted butter and Karo over fruit and nuts. Add vanilla and mix thoroughly. Let stand overnight.
Mix ground meat, egg, crumbs and seasoning. Form into balls. Melt cranberry sauce, water, soup and chopped onion in large pot. Bring to a boil, then lower heat. Drop in meatballs. Cover and cook for 1 hour. Pour over rice, noodles or chopped boiled potatoes.
Add oranges to cottage cheese along with drained pineapple and mix well. Sprinkle the jello powder over the cottage cheese and blend well. Fold in whipped toping and chill for 2 hours.
Makes: 4 entre salads at $3.41 each (or 6 side salads).
Combine the brown sugar with melted butter; pour into a 9 x 5-inch loaf pan. Cover bottom of pan with pineapple and ham. Place pan in heated oven at 400° while preparing rice mixture. Combine remaining ingredients in saucepan; bring to a boil. Cover and simmer 5 minutes, stirring. Spread over pineapple and ham. Cover and bake 10 minutes. Invert on serving dish.
Cream butter and 1 cup sugar. Add rind. Add juice a few drops at a time, alternately with more sugar until right consistency to spread. Frosting may be varied in flavor by substituting 5 tablespoons of your favorite jelly or preserves for the orange juice.
Melt the margarine and mix with graham crackers and nuts. Press into 9 x 13 pan. Bake 15 minutes at 350°. Cool.
Mix cranberries, marshmallows and sugar. Let set overnight. Three hours before serving, add remaining ingredients. Mix all together.
Cook potatoes (boil). Strain, place in crock or heavy bowl that will hold heat. Heat green beans in potato water. Drain. Heat oil until hot. Slice onion. Cube potatoes with knife. Place green beans over potatoes. Place onion (separated) over green beans. Sprinkle vinegar over onions. Salt and pepper. With hot oil, drizzle over onions. (If onions don't sizzle, oil isn't hot enough.) Mix gently! Serve hot.
Preheat oven to 375°. Cut partially frozen cookie dough into 1/4-inch slices. Arrange cookie slices slightly overlapping on a pizza pan. Bake for 10 to 12 minutes, or until golden brown. Cool slightly and loosen from pan. Allow to cool on the pan. Combine cream cheese and sugar until well blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill; cut into slices or wedges with pizza cutter.
Saute onions and celery in butter until tender; remove from heat. Mix everything together. Brush with butter. Bake at 350°, covered, for 30 minutes. Bake uncovered for 15 minutes longer.
Brown meat. Drain and set aside. Saute pepper and onion. Return meat to skillet. Add soup and 1 can water. Simmer. Great served over slab of homemade bread toasted in oven and cole slaw.
Crumble vanilla wafers real fine and mix all ingredients together. Roll in wax paper and refrigerate. Slice as needed.
Combine sour cream, soda and eggs; beat well for 2 or 3 minutes. Sift flour, then resift with baking powder and salt. Stir into creamed mixture with sugar; beat until smooth. Put in a greased 8-inch square pan. Sprinkle with crumb topping.
Put in well-greased and floured pan, all but 1 or 1 1/2 cups of batter. This is sort of thick. It will seem thin in thickness. Spread 1 can of pie filling over dough. Then add the rest of batter over top. Sprinkle with nuts.
Combine cocoa and sugar; mash lumps out. Add cream. Cook to soft ball stage. Remove. Beat in margarine and vanilla. Add peanut butter and walnuts. Beat until ready to pour.
Put all margarine and cocoa in saucepan until margarine melts; remove from heat. Add sugar. Stir in eggs, one at a time, then vanilla. Add flour mix. Put in pan and bake 30 minutes or until knife comes out clean.
Remove outer leaves and use heart of cabbage, cut fine. Cook in boiling salted water until tender but not soft. (Cook uncovered to retain natural color; drain.) Make a medium white sauce as follows: melt butter, add flour, salt and pepper. Stir until smooth; add milk gradually and cook until smooth and glossy. Add cabbage and white sauce. Sprinkle top with buttered bread crumbs after pouring into greased baking dish. Bake in moderate oven (350°) until nicely browned (about 20 minutes).
Mix well and spread on a cookie sheet. Bake at 350° for 15 to 20 minutes.
Preheat oven to 325°. Mix wafers and butter together. Press into bottom of springform pan. Bake 10 mins. Mix cream cheese, 1/4 c. sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crust and freeze. Decorate with additional whipped cream, if desired.
Dissolve gelatine in 4 tablespoons cold water; add boiling water, lemon juice, pineapple with its juice and sugar. Refrigerate until this mixture starts to jell. Rub the crust off the angel food cake and tear half of the cake into small pieces. Spread over bottom of 9 x 13-inch pan. Whip 2 envelopes of Dream Whip and add to gelatine mixture; pour over cake in pan. Tear up remainder of the cake, put over top and press down lightly. Whip remaining 2 envelopes Dream Whip, top the cake with this and sprinkle with coconut. Chill overnight.
Boil the peppers for 10 minutes; drain and cool. Rinse and stem cilantro. Stem cooled peppers. Put all ingredients in blender; blend until mixture is smooth. Remember: The more peppers used in the mixture, the "hotter" it will be.
Brown ground round and onions; put in crock-pot. Add other ingredients. Cook on high 4 to 6 hours.
In a Dutch oven or deep skillet, heat olive oil and saute onion over medium heat until soft and golden, 10 minutes.
Dissolve yeast in warm water. Add flour and remaining ingredients. This makes a thin dough. Let rise 15 minutes, covered. Pour into bread pan or spoon into muffin pan. Let rise 15 more minutes. Bake 15 minutes at 400°. Brush tops with butter.
Brown floured steak on both sides; do not cook done. Layer steak, potatoes, onions and bell pepper. Pour soups over and bake at 375° for 40 to 50 minutes.
Separate eggs and beat yolks. Place brown sugar, slightly beaten egg yolks, pumpkin, milk, salt and spices in saucepan. Simmer until thickens.
Dissolve lemon and lime jello in one cup of hot water, then add one cup cold water. Mix in all other ingredients. Mix well and put into refrigerator until firm. Serve in lettuce cups.
Combine flour, sugar and baking powder in a large mixing bowl. Add beaten egg, milk and oil. Stir until just blended. Mix in chocolate bits, drained pineapple, chopped nuts and drained cherries. Pour batter into greased muffin tins, filling 2/3 full. Bake at 375° for 15 to 20 minutes or until they test done. Makes 1 dozen.
Combine hot water and sugar in blender and blend 1 minute, pulsing on and off or until sugar has partially dissolved. Add milk powder slowly with blender running. (Can also mix at high speed with electric mixer.) Store, covered in refrigerator, if not used immediately. Makes about 1 1/2 cups.
Combine first six ingredients in a large pan. Bring to boil. Cover. Reduce heat. Simmer 20 minutes or until vegetables are done. Add milk and clams. Simmer 5 minutes.
Mix all ingredients together. Cook slowly about 1 1/2 to 2 hours. Add chili powder to taste.
Soak venison in milk for 30 minutes. Dip in egg and roll in cracker crumbs. Fry in skillet with more oil than usual. When brown, remove from oil and place in baking dish. Pour mushroom soup over and bake 1 hour at 300°.
Preheat oven to 350°. Melt caramels with 1/3 c. evaporated milk in a small pan set over medium heat, stirring constantly (or microwave mixture on medium, stirring twice, until melted, about 2 1/2 minutes). Set aside.
Brown beef cubes. Boil potatoes, carrots, corn and peas in a pot of water. Add beef cubes. Pour 2 cups of water into the frying pan that you browned the beef in. Boil it. Then pour it into the pot with the potatoes, carrots, peas, corn and beef. Mix cornstarch and water in a jar; shake it. Add, a little at a time, to thicken the gravy.
Thoroughly mix sugar, extract, coconut, pecans and cracker crumbs into peanut butter. Pour melted butter over mixture. Blend well. Shape into logs and dip in chocolate and paraffin that have been melted together. Put on wax paper to dry. Store in refrigerator.
Mix first 10 ingredients in large bowl. Add linguine and shrimp; toss to blend. Season to taste with salt and pepper. Let stand at room temperature.
Boil all vegetables in 1 quart water for 30 minutes. Add Velveeta and soups; simmer until cheese melts. (Watch and stir often to prevent burning on the bottom of pan.) When all melted, add milk.
Brown meat, onions and garlic in oil. Add celery, soup and thawed vegetables. Stir in rice and seasonings. Turn into greased 2 1/2-quart casserole dish. Cover and let bake 25 minutes at 350°. Remove cover and top with noodles. Return to oven for 5 minutes. Yields 6 to 8 servings.
Melt butter and sugar, stirring constantly, until lemon pudding like consistency. Continue cooking (it will separate) until smooth caramel color (hard crack stage). Put in whole almonds. Pour into greased pan (cookie sheet). Spread. Sprinkle slivered almonds on top. Put in freezer. Take out just before serving. Break into pieces.
Saute chopped onion in oil until lightly cooked and soft. Add curry and stir. Add salt and garlic. Add chickpeas with water from can. Stir and add tomato. Simmer about 20 minutes, stirring constantly. Add warm water if sauce becomes too thick. Before serving, add chopped coriander. Can be served over rice or with nan.
Beat eggs well. Beat in milk. Add salt and sugar; mix well. Add flour a little at a time and mix well. Heat a large smooth-bottomed frying pan over medium heat. Add a bit of oil to prevent sticking. Then pour in just enough mix to cover the pan bottom in a thin layer (pick up the pan and roll it to distribute the pancake). When the top of the pancake looks almost dry to the touch, run a spatula around the edge to loosen it and turn it over. The pancake should be a nice medium brown. Remove from the pan once the bottom is also cooked (this takes less time than cooking the first side). Stack finished pancakes on a plate in a warm oven and serve once they're all cooked. As each pancake is taken, spread butter, jam, fruit, applesauce, yogurt, syrup or anything else that sounds good down the middle of each cake and roll it up. Enjoy!
Use equal parts sour cream and cream cheese. Use approximately 2 teaspoons minced onion for 1/2 pint sour cream and 3 ounces cream cheese. Add dried beef to taste.
Cut butter or margarine and cream cheese. Add flour. Refrigerate several hours. Make 1 inch balls, then flatten, fill and fold into crescents.
Cook butter and cocoa in double boiler until it boils. Mix sugar and eggs together. Add cocoa mixture. Add flour, vanilla, salt and nuts. Mix well; pour into a 9 x 13-inch greased pan and bake at 350° for 30 minutes. Cover with marshmallows and return to oven to brown. Remove from oven and pour icing over hot cake.
Roll graham crackers with rolling pin to crush. Add melted oleo and mix well with a fork. Set aside 2 tablespoons for garnish. Press crumbs into a pie plate evenly. Chill 3 hours before filling.
Preheat oven to 350°. In a large bowl, mix fudge cake mix, almond extract, cherry pie filling and beaten eggs; beat with mixer until well blended. Pour into a greased and floured 13 x 9-inch baking dish. Bake for 20 to 30 minutes. Remove from oven and let cool 1 to 2 hours before frosting. Let frosting set before cutting into bars.
Sprinkle chicken breasts with salt and pepper. Arrange in a lightly greased 13 x 9 x 2-inch pan. Sprinkle with lemon juice. Bake at 375° for 20 minutes or until done. Chill 1 hour. Combine mayonnaise, celery and tarragon. Set aside. Remove stems from spinach. Wash leaves thoroughly and pat dry. Arrange spinach on individual plates. Arrange chicken and tomato wedges on top of spinach. Spoon mayonnaise mixture over chicken. Garnish, if desired. Yields 8 servings.
Drain all fruit (except apple rings, which can be discarded) and save juice. Cook sugar, cornstarch, juice and margarine until thickened.
Preheat oven to 375°. Mix 1 cup Mozzarella cheese, spinach, Ricotta cheese and egg. Place approximately 1/2 cup mixture down center of each tortilla. Roll tightly; arrange seam side down in greased 13 x 9-inch pan. Mix tomatoes, tomato sauce and basil; spoon over filled tortillas. Sprinkle with rest of Mozzarella and Parmesan cheeses. Bake for 30 minutes.
Mix cabbage, onions, pimentos and green peppers. In a saucepan, mix first five ingredients, bring to a boil and pour over cabbage mixture. Refrigerate 24 hours before serving. This will keep for two weeks in refrigerator. Great on hot dogs.
Combine pudding and pie spice; set aside. In mixing bowl, combine milk, egg and pumpkin. Blend until smooth. Add spice and pudding. Stir until lumps are gone. Pour into unbaked pie shells. Bake in preheated oven at 350° for 35 minutes.
Mix broccoli, cauliflower, bacon, pecans and raisins. Mix sugar, mayonnaise and vinegar. Pour over broccoli mixture. Chill and serve.
In a double boiler, melt the cream cheese and butter. Add crabmeat and seasonings. Serve in a chafing dish and serve with crackers or in small patty shells.
Combine taro, baking powder and sugar and a small amount of water. Mix until smooth, form into small cakes with wet hands. Place on buttered pan. Make a small depression in each cake and press in a generous amount of butter. Bake in a 350° oven for 20 minutes or until brown.
Crush vanilla wafers to make crust. Save enough whole wafers to stand up around the inside of pie pan. Mix together egg yolks, lemon juice and condensed milk. Pour into pie crust. Use egg white for meringue. Put in refrigerator until served.
Combine 1/4 cup sugar, 1 teaspoon salt, 1 quart milk, 1 cup rice and raisins in double boiler. Steep until rice is done. Bring to boil 1/2 quart milk. Beat eggs gently and add remaining sugar. Pour hot milk into beaten egg mixture and add vanilla. Combine and fold gently egg mixture into rice mixture. Pour into 3-quart casserole. Dot with butter and sprinkle with cinnamon. Place casserole in shallow pan of water. Bake 1 hour until custard is set at 350°, until knife inserted comes out clean.
Cut cheese into chunks in a saucepan. Add chili. Heat over low heat, stirring constantly, until cheese melts. A small can of Ro-Tel may be added if desired. Keep warm in a small crock-pot. Serve with corn chips or tortilla chips.
Season and cook chicken in enough water that there will be 1 1/2 quarts broth. Chop and saute peppers and onions in oleo. Cook spaghetti in broth, mashed tomatoes and Worcestershire sauce until thickened, not too long. Add peas and mushroom soup. Add shredded cheese. Stir until cheese melts. Salt and pepper to taste. Remove bones from chicken and add to other mixture.
Combine flour, sugar, salt and baking powder in 1 bowl. Combine shortening, eggs and milk in separate bowl. Add dry ingredients after you combine shortening mixture; add a little at a time while mixing. After the batter is mixed, fold in coconut. Bake at 300° for 1 1/2 hours.
Brown hamburger with onion, salt and pepper. Put half of stuffing in casserole and add meat and carrots. Mix sour cream and soup and pour over carrots. Top with stuffing. Put in layers the stuffing, meat, carrots, soup and stuffing. Bake at 350° for 45 to 50 minutes.
Place ingredients in breadmaker pan with yeast on top of dry ingredients. Start machine on dough cycle. After 20 to 30 minutes, cut off machine, open lid and mix lightly with wooden spoon until all dry ingredients are mixed in. Close and restart on dough cycle. After cycle is over, let dough rise to top of pan.
Combine chili sauce, horseradish, Worcestershire sauce, Tabasco, lemon juice and chives. Taste; adjust seasonings, paying special attention to the horseradish and lemon, because these vary in intensity. Set the cream cheese on a serving platter. Mound the crab on top. Pour the sauce over. Serve with French bread, crackers, or Melba toast.
Beat eggs and sugar until light and creamy. Add other ingredients and pour into buttered baking dish or pan. Cook 45 minutes at 350°. Freeze well.
Trim fat from meat and rub with garlic. Sprinkle meat with some of the flour and pound. Turn meat and repeat. Continue until you have used as much flour as the meat will hold. Cut meat into 6 pieces. Place in a nonstick casserole. Cover with vegetables, tomatoes and beef stock. Cover casserole and cook at 300° for 2 hours or until meat is tender. Serve meat and mashed potatoes with Basic Bouillon Gravy. Serves 6.
Mix the cake mix according to package. Bake in 3 layers, then put one in punch bowl after cooled. Mix the egg whites, cold water, honey or Karo syrup, sugar, salt and strawberries. Put all in double boiler. Beat constantly until fluffy. Frost first layer in punch bowl, then add another layer of cake and frost it. After last layer of cake, add all frosting, then top with fresh strawberries.
Mix pineapple and pudding. Add Cool Whip and marshmallows. Place mixture in serving bowl and refrigerate until ready to serve.
In large bowl, combine everything but margarine. Drizzle melted margarine; toss to coat well. Store in airtight container.
Cut up and remove all skin from chicken. Brown in broiler with sprinkling of salt, pepper and garlic powder. Combine all other ingredients in Teflon pan and mix well. Add browned chicken and cook for 40 to 45 minutes, covered.