HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 6 ingredients. Beat until light. Stir in all dry ingredients. Blend thoroughly. Shape into small balls. Place on a cookie sheet and flatten with a fork. Bake at 350° until lightly brown.
Peel eggplant and cut into cubes. Cook in boiling, salted water until tender (15 to 20 minutes). Drain; mash with fork. Brown meat in 3 tablespoons margarine. Add onion and pepper and cook until tender. Stir in eggplant, rice, salt and pepper. Spoon into a 10 x 6 x 2-inch baking dish. Saute bread crumbs in remaining 2 tablespoons margarine. Sprinkle over eggplant mixture. Bake at 375° for 20 minutes. Makes 4 to 6 servings.
To caramelize sugar, in small heavy skillet, heat 3/4 cup sugar on medium heat until sugar begins to melt; do not stir. Cook and stir 4 or 5 minutes more, or until sugar turns a rich brown. Remove from heat; immediately pour caramelized sugar into an oval 3-quart shallow casserole (9 x 13-inch oval dish). Holding dish with pot holders, quickly rotate dish so sugar coats the bottom and sides evenly. Cool.
Dissolve sugar in boiling water and cool. In a large bowl, mix the remaining ingredients together. Add to sugar-water mixture. Put in cups and freeze. Serves 20 to 30.
Beat butter and sugar until fluffy. Beat in eggs and vanilla. Beat in zucchini, then dry ingredients. Stir in nuts and chocolate chips. Drop on greased cookie sheet. Bake at 350° for 15 minutes. Makes 7 dozen.
Cook chicken until tender. Remove from broth and debone. Mix flour, egg yolks and enough broth from chicken to form stiff dough. Roll out and cut into strips and drop into boiling broth. Cook 20 minutes. Stir chicken meat into dumplings and serve.
Allow 1 large potato per serving. Cut individual size aluminum foil squares (size depends on servings). Cut potatoes in bite size squares. Take each square of aluminum foil and spray Pam cooking spray. Place potatoes on squares. Season with the ingredients for flavor. Heavy on onions/garlic for "long lasting" flavor! Grill for 45 minutes to an hour or you can bake in oven at 350° for 1 hour. Add optional toppings for flavor and zest.
Cream together sugars, shortening and oleo. Add eggs and water. Sift together flour, soda and salt; add dry ingredients to creamed mixture; stir well. Add chips, vanilla and nuts. Bake at 375° for 8 to 10 minutes.
Melt butter and cheese over low heat. Stir in vanilla. Pour over sugar and cocoa mixture. Mix well. Mix in nuts. Spread in 2 buttered 9 x 13-inch pans. Let stand until set.
Cut sweet potatoes into thin slices. Melt butter in medium skillet; add potatoes and brown over medium heat. Season to taste. Yields 6 servings.
Combine 1 1/2 cups dry cake mix (reserve rest for streusel), yeast, flour, eggs and water. Beat 2 minutes at medium speed. Spread dough in greased 13 x 9 x 2-inch baking pan. Set aside.
Mix dry ingredients in a large bowl, then add milk and egg. Bake in an 8 x 8-inch, well-greased pan at 425° for 20 minutes. Beware as ovens vary. Keep in an airtight container.
Combine in pan sprayed with Pam. Bake at 350° for 45 minutes. Garnish with paprika.
Cook vegetables as stated on package, omitting salt. Add celery and onion. Boil vinegar, oil and sugar for 5 minutes. Pour over vegetable mix while hot. Refrigerate 3 days; stir occasionally.
Combine first 3 ingredients. Place chicken in roasting pan. Pour sauce over. Bake for 1 1/2 hours.
Soak gelatin in cold water. Dissolve it in hot maple syrup. Chill the jelly until it falls in heavy sheets from a spoon. Whip cream until stiff, fold in gelatin until well blended. Add chopped nuts. Line a bowl with pieces of sponge cake, pour in gelatin.
Prepare brownie mix as directed. Add nuts. Mix cream cheese and sugar until blended. Blend in egg and vanilla. Reserve 1/2 cup brownie mix. Spread rest on bottom of greased 13 x 9-inch pan. Cover with cream cheese mixture. Top with remaining brownie batter. Swirl mixture to marbleize. Bake 35 to 40 minutes at 350°. Do not overbake; cool.
Boil egg noodles and drain. Place in baking dish. Drain tuna and add to noodles. Drain peas and carrots and add to mixture. Mix in soup and milk, mix together and bake at 350° for 30 to 45 minutes. Crumble potato chips and place on top. Bake for 5 minutes more. Serve hot.
Mix all but pineapple slices. Bake at 400° for 30 minutes; top with pineapple slices and bake for 30 minutes more.
Cook squash and onion in water for 5 minutes; drain. Stir soup and sour cream together. Toss together with squash. Mix stuffing mix with melted oleo. Spread half of mix in 11 x 7 x 2-inch pan. Pour squash mixture over. Top with remaining stuffing mix. Bake at 350° for 25 to 30 minutes.
Line or spray muffin tins. Preheat oven to 325°. Sift flour with salt, baking powder, soda and spices. Set aside.
In a small bowl beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk. Beat until smooth and creamy. Fold in Cool Whip to mixture. Turn into pie shell and chill 5 to 6 hours. Garnish with Hershey chocolate fudge and peanuts.
Place vegetables in large pot with tomatoes and broth. Bring to a boil and simmer covered until thick, about 45 minutes.
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving. This is a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer.
Dissolve red jello in 1 1/2 cups boiling water. When cool, pour into greased 9 x 13-inch pan. Refrigerate 1/2 hour. Bring 2 cups milk to slow boil. Add 1 cup sugar. Remove from heat. Dissolve gelatine in 1/2 cup cold water. Add to milk and sugar. Mix well. Add 1 pint sour cream and 2 teaspoons vanilla. Mix and set aside. When jello sets, add 1 1/2 cups white mixture. Chill until set. Add remaining layers, alternating colors and white filling.
Mash artichokes. Mix with mayonnaise, cheese and garlic salt. Bake at 350° for 15 minutes. Serve with crackers.
Grind cranberries in food grinder or food processor. Stir in sugar to blend; set aside. Dissolve gelatin in boiling water. Cool until starts to thicken. Add to cranberry mixture. Add oranges, nuts and pineapple; stir well. Pour into lightly oiled 8-cup mold or glass dish. Chill overnight.
Combine all ingredients except Cheddar and Monterey Jack cheeses. Shred cheeses. Combine cheeses and add about 2/3 to other ingredients. Sprinkle remaining 1/3 of cheese mixture on top. Bake at 350° for 30 minutes. Serve with tortilla chips or Fritos.
Bring 6 cups of water to boil with six bouillon cubes and tomatoes, while you are cooking your noodles in a different pot. Strain the noodles when they are done to your individual taste. Mix the strained noodles into the bouillon water.
Fry in an iron skillet or fryer until golden brown. Place on toasted bread. Very good.
With whisk, combine yogurt and Cool Whip until well blended. Pour into graham cracker crust and freeze. A half hour before serving, place in refrigerator. Garnish with fruit and Cool Whip if desired. Serves 6 to 8. Great low-fat summertime treat.
Put all ingredients in saucepan; mix well and heat thoroughly. Spoon into toast cups. A little chopped parsley may be sprinkled over the top, if desired.
In large skillet brown onion and sausage in butter; add sauce, paste and water. Then add the salt, pepper, garlic, bay leaf, Italian seasoning, sweet basil, parsley and mushrooms; simmer for four hours. Mix the remaining ingredients in a mixing bowl and shape into balls, brown lightly in skillet. Then add meatballs to sauce and simmer for 2 hours.	Serve over your favorite pasta or spaghetti.
Mix together ingredients in saucepan. Cook over low heat until thick and bubbly, about 1 hour. (Mixture will be even thicker when cool.) Makes about 2 cups. Sauce keeps indefinitely in the refrigerator.
Place potatoes, carrots, celery and onion in a large kettle. Cover with water. Cook until tender. Meanwhile, in a mixing bowl, combine cream cheese, oleo and soup; stir well. Add milk, salt, pepper and bacon. Add to vegetables and heat thoroughly. For a thicker soup, drain vegetables before adding cream cheese mixture.
In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes, or until inserted knife comes out clean. Cool. Serves 8.
Cook rice; cook bacon until crisp and break into crumbs. Cook the onion, celery and green pepper in the bacon fat until celery is tender; drain. Mix all the ingredients in a casserole dish. Bake at 300° for 1 hour.
Mix Cool Whip and sweet milk together and let sit for 1 hour. Add remaining ingredients to Cool Whip mixture and serve.
Heat first three ingredients to boiling or oleo is melted. Remove from heat. Add flour to mixture in saucepan. Stir until mixture leaves sides of pan. Add eggs, 1 at a time, hand beating each time until egg loses gloss. Drop by tablespoons onto greased cookie sheet. Bake at 400° until completely dry and browned. Cool and cut in half and fill with filling.
Melt margarine. Add cocoa and remaining ingredients, except powdered sugar. Blend well. Chill 1/2 hour. Preheat oven to 300°. Shape into 1-inch balls. Roll in powdered sugar (coat heavily). Place onto cookie sheet, 2 inches apart. Bake for 15 to 18 minutes, or until edges are set. Cool thoroughly before storing.
Rinse corned beef with cold water and place in large pot, cover with water and season with whole peppercorns, bay leaf and garlic. Bring to a boil for 10 minutes, then reduce heat and slow cook for 2 1/2 hours or until tender. Drain meat. Save some broth to cook vegetables in.
*Such as strawberries, blueberries, cantaloupe, seedless grapes, peaches, bananas, etc.
Cream sugar, Wesson oil and eggs. Beat well. (In cup, mix coloring, cocoa, and vinegar.) Pour into sugar mixture. Sift flour, soda and salt together. Add alternately with buttermilk. Add vanilla. Pour into two 9 inch or three 8 inch layer pans. Bake at 350° for 35 minutes.
Cook zucchini and onion for 5 minutes in salted water. Mix stuffing as directed on package. Add soup and stir in zucchini and onions. Pour into casserole and add 4 tablespoons melted butter.	Bake at 350° for 45 minutes.
Melt the oleo. Add sugar and stir. Add milk. Heat until warm. Add marshmallows. Bring to a boil and lower heat. Add all 3 chocolates and melt. Add nuts, if desired. Pour into large jelly roll pan that has been lightly buttered. Cool and cut into squares.
Melt 4 cups of mini marshmallows and 1/4 cup of butter (margarine) in microwave. Mix in 4 cups of Rice Krispies. Pat in pan.
Cover frozen fillets with cold water and salt. Bring to a boil. Simmer for 10 minutes; drain again. Cover fillets with cold water and add vinegar. Bring to a boil and simmer for 10 minutes. Dip in melted butter. Wow lobster!
Peel and cube potatoes; boil until they are almost done. Drain. Dice the onion; add to potatoes. Remove the majority of fat from the bacon. Dispose of fat. Fry the bacon. Remove the bacon; add to potatoes. Using the grease from the bacon, create a roux with the 1/4 cup of flour. Add 4 cups of milk. Allow to thicken. Pour into potatoes. Add remainder of milk, salt and pepper to taste. Simmer 30 minutes.
Combine all ingredients, except oil and vinegar. While beating with mixer, gradually add salad oil and vinegar. Serve over salad greens.
Mix pretzels, 1/2 cup sugar and softened margarine. Bake in a greased oblong (9 x 13-inch) baking dish at 350° for 10 minutes. Set aside to cool.
Combine lemon juice and cherry pie filling. Pour into shallow baking dish. Sprinkle dry cake mix over filling. Cut margarine into thin slices over cake mix. Bake at 350° for 40 to 45 minutes.
Mix soups, water and uncooked rice. Pour into a greased casserole dish. Season chicken and then layer over rice. Sprinkle with paprika. Bake, uncovered, at 350° for 1 1/2 hours or until chicken is done.
Blend all ingredients except almonds or pecans. Spray hot waffle iron with Pam. Pour mixture onto iron and bake 10 to 12 minutes. Sprinkle with almonds or pecans or both.
Cook and drain spaghetti and return to large pot. Add canned ingredients. Warm and serve.
Blend all ingredients until smooth. Place in loaves in baking dish. Bake at 350° for 1 hour or until done.
Cream eggs, oleo, sweetener and vanilla together in bowl. Add spices, flour and soda. Mix well; pour in dates, pecans and applesauce. Mix all ingredients well. Bake in loaf pan at 350° for approximately 1 hour.
Mix well and pour into pie crust. Sprinkle nutmeg onto the top. Bake at 350° until toothpick comes out clean, about 30 minutes.
Sugar can burn easily, so use a heavy-based pot; preferable one that doesn't have a dark interior so that you can monitor the sugar once it begins to color. Set a small dish of water and a pastry brush by the stove. Pour 1 cup water into a heavy-based 8 quart saucepan or dutch oven. Add the sugar and corn syrup. Cook over high heat, stirring often with a wooden spoon, until the mixture is clear and comes to a boil. If sugar crystals form on the sides of the pan, wash them down with a wet pastry brush.
Mix all ingredients together, baste chicken, pork chops and steak that you have grilling. You may leave out the hot sauce and vinegar. It is very good either way when grilling. Take the meat up when done and use the extra sauce for dipping at the table. It is also good to use when baking in the oven.
Boil clams. Set aside 1 cup broth. Boil crab and set aside. Devein shrimp; saute with garlic. Set aside. Heat olive oil in heavy pan. Fry chicken and sausage. Cover until half done and push to one side. Saute onion in garlic, then add tomato sauce. Add broth, clams, chicken and rice. Mix everything together. When rice is half done, add red pepper and green beans. Cover without stirring for 20 minutes or until broth is absorbed by the rice. Paella may be baked in oven and kept covered. During last 5 minutes of cooking, add shrimp, crab and peas on top. Garnish with sliced hard-boiled eggs, parsley and lemon slices.
Bake cake as to package directions in 13 x 9-inch pan and let cool. Mix pudding as directed and let settle. Add softened cream cheese. Spread mixture over cake. Top with crushed drained pineapple. Cover with Cool Whip.
Place tomato in a 1 1/2-quart casserole. Pierce with a fork. Cover with heavy-duty plastic wrap and vent. Microwave on High 2 1/2 to 3 minutes or until tomato skin splits, rotating tomato after 1 minute. Peel, seed and dice tomato. Set aside.
Beat eggs and oil; add brown and white sugar. Add flavorings. Mix flour and rest of ingredients; add to first mixture. Mix this in a large pan by hand. Drop on greased cookie sheet and bake at 350° for 10 minutes. (Don't overcook.)
Mix seasoning and pour over the oyster crackers. Stir occasionally for 1 hour, until oil is absorbed.
Mix all ingredients together. Let stand for 5 minutes. Bring to boil over medium heat, stirring often. Cool 20 minutes. Cover and store in refrigerator. Has 0 g fat.
Pour 1 bottle white Karo in a heavy pan; stir with pancake turner. Add 3 cups sugar and pinch of salt and bring to a rolling boil. Boil about 2 or 3 minutes. Add 1 stick of butter. Turn burner to medium before adding butter. Keep boiling. Add 1 can milk slowly, stirring constantly. Cook until right consistency, about firm ball stage (245°). Will burn easily. Pour into buttered pan or cookie sheet. Cut into pieces and wrap in waxed paper.
Mix ingredients together. Bake at 350° for 20 minutes. Serve with taco chips.
In a large resealable plastic bag, combine the first 7 ingredients; mix well. Add chicken; seal bag and refrigerate for at least 8 hours. Drain and reserve marinade.
Cover one side of bacon strips with cheese. Roll bacon strip diagonally around each bread stick. Line a microwave-safe baking sheet with paper towels and place bacon wrapped bread sticks on the baking sheet. Microwave on High power for 4 1/2 to 6 minutes. Remove and roll bread sticks in cheese once again. Ready to serve.
Remove shell from shrimp. Wash in cold water. Combine all ingredients. In large mixing bowl, let set for 45 minutes. In a shallow pan or saucepan, cook on medium heat until shrimp are a pretty orange color. Broccoli should still be crisp. Serve with pasta, rice or broiled plantain.
Place beef and onions in saucepan. Add margarine and cook until onions are tender and meat is brown. Blend in soup, milk or cream and 3/4 cup cheese. Arrange alternate layers of potatoes, meat, onions and sauce in 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Bake at 375° for 30 minutes. Yields 6 servings. Good to prepare early and cook just before needed.
Bake cake mix according to directions; let cool for 5 minutes. Poke holes in the cake. Pour Eagle Brand milk in the holes. Let cool. Top with Cool Whip and butter brickle almond chips.
Clean mushrooms and snap off stems. Set aside and allow to dry on paper towel. Brown sausage in microwave, stirring until crumbles and is no longer pink. Drain grease. Place cream cheese in mixing bowl and pour sausage over it. Using hand mixer, mix well. Generously spoon sausage mixture into mushroom caps. Place mushrooms on ungreased broiler pan with slats so juice can drain off. Bake, uncovered, at 350° for 10 minutes. Broil 5 1/2-inches from heat for 3 minutes or until tops are lightly browned. Servings: 36 mushrooms.
Sprinkle steak with meat tenderizer and let stand about 4 hours. About 30 minutes before serving, melt Crisco in a heavy skillet. Cut steak in 1/2-inch strips. Add to hot shortening. Put vegetables on top. Cover and cook until steak is done and vegetables are tender. Add soy sauce, cornstarch and water. Cook about 1 minute, until gravy is thick. Serve over hot rice with cole slaw and rolls. Makes a meal. Serves 4.
Boil chicken and take off the bone. Melt Velveeta; add pimentos, garlic salt and onion. Place a layer of chicken and a layer of the mixture; keep repeating until all used up. Crush Tostitos and place on top. Bake at 350° for about 30 minutes or until cheese is bubbly.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Combine flour, cocoa, salt and soda and add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.)
Combine oil, eggs, sugar and vanilla. Combine dry ingredients and add to sugar mixture. Add apples and chopped nuts. Bake in a 10-inch tube pan at 350° for 1 hour.
Saute in butter the onions (bottom of green onions), bell pepper and garlic. Add drained tuna, soup and lemon juice and cook for 10 minutes. Add parsley, green onion tops and cayenne. Cook for 5 minutes more. Serve hot with crackers.
Mix soup and milk. Drain oil from tuna; add tuna, potato chips and peas. Mix all ingredients gently. Sprinkle top with 1/4 cup chips, bake at 350° for 25 to 30 minutes.
Cream butter, cream cheese and sugar. Mix pudding according to package, but using the 1 1/2 cups milk and let stand 5 minutes. Fold in Cool Whip. Combine with cream cheese mixture and beat on low speed. Crush cookies into fine mix. Layer pudding mixture into a clay flower pot, ending with cookie mixture on top. You can insert a silk flower in center of pot.
Cream sour cream, eggs and sugar together. Bring oleo, cocoa and water to a boil; add. Sift flour, soda and salt together; add. Beat well. Will be real soupy! Bake in a greased 16 x 11-inch pan at 350° for 30 to 40 minutes. Frost while hot.
Mix vanilla wafers with almonds. Melt chocolate according to package directions. In a blender, process tequila, orange marmalade, lime juice and corn syrup until smooth and stir along with melted crumb and chocolate mixture. Shape into 1-inch balls and coat with sugar. Store in fridge.
Cream butter and sugar together until fluffy. Add well beaten egg yolk. Stir in flour. Chill dough.
Wash zucchini and slice in 1/4-inch strips lengthwise. When ready to assemble, place zucchini in boiling water for 2 minutes; drain and layer (using zucchini strips in place of pasta noodles). In large skillet, brown ground meat, chopped onion and pepper. When meat is done, add 2 cups of spaghetti sauce. In separate bowl, beat 2 eggs and combine with Ricotta. In large baking dish, layer zucchini on generous layer of sauce with Ricotta mix and meat. Mix, then 1/2 Parmesan and 1/2 Mozzarella. Repeat layers. Top with sauce and cheeses. Bake at 350° for 1 hour.
Mix well and boil all ingredients together until thick. Serve hot with a pat of butter and a biscuit.
Mix pudding and milk. Add soft cream cheese. Crush 18 Oreo cookies and line bottom of bowl. Crush 12 Oreos and add to cheese mix. Pour mix into bowl. Crush 18 Oreos and put on top of pudding mixture.
Mix all but potatoes together. Put potatoes in 9 x 13-inch pan. Pour mixture over potatoes, then sprinkle 2 ounces sesame seed on top. Bake at 300° for 1 to 1 1/2 hours or until sesame seed are golden brown.
Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Combine biscuit mix and sugar. Gradually add to yeast mixture; stir well. Turn dough onto floured surface and knead until smooth (about 10 minutes). Roll into a 12-inch circle. Cut in 12 wedges. Roll up each wedge, beginning at wide end. Place rolls on greased sheet, point side down. Cover and let rise in warm place 1 hour. Bake at 425° for 5 minutes.
Preheat oven to 400°. Grease a 13 x 9 x 2-inch baking dish. Cook and stir beef in 10-inch skillet until brown; drain. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Mix baking mix, water and remaining Cheddar cheese until soft dough forms; beat 20 strokes. Put dough in dish with floured hands, pressing 1/2-inch up sides. Spread beef mixture over dough; sprinkle with broccoli. Mix remaining ingredients; pour over broccoli. Bake until knife inserted near center comes out clean, 25 to 30 minutes. Makes 6 to 8 servings.
Mix sugar, salt, and cocoa together. Add eggs and mix well. Stir in vanilla and milk. Add melted margarine. Pour into pie shells and bake at 350° for 40-50 minutes.
Mix lemonade, pineapple juice and water. (Can do this step ahead of time). Then when ready to serve, add ginger ale, club soda and wine. An ice ring can be made from equal parts water and pineapple juice.
In large casserole dish, pour rice, then add mushroom soup and milk (save a little to pour over chicken). Sprinkle dry onion soup mix over rice and soup mixture. Lay chicken breasts over this. Add remaining soup and milk. Bake at 350° for 45 minutes to 1 hour.
Saute garlic and onion in 3 tablespoons margarine. Add tomato sauce, oregano, sugar, marjoram and thyme. Layer sauce, noodles, cottage cheese and cheese in casserole, finishing with shredded cheese. Bake at 375° for 45 minutes or until it bubbles.
Mix flour, milk and sugar together. Place in cake pan. Pour prepared pie filling over mixture. Bake at 350° for 30 to 35 minutes.
Grease bottom of muffin tins. In a mixing bowl, beat egg lightly with a fork. Measure and stir milk and melted butter. Measure and sift flour. Measure sugar, baking powder and salt; add all at once to the liquid mixture. Stir just enough to moisten dry ingredients. Remember, no extra strokes, to avoid toughness and tunnels.
Cut fish in strips. Place in baking dish. Pour 1 teaspoon real lemon on each piece and sprinkle with Greek seasoning and hickory smoke salt.
Mix all together; place 4 strips of bacon on top. Cook 45 minutes at 350°.
Combine first 4 ingredients. Cut in butter until it resembles coarse crumbs. Combine egg, milk and vanilla. Add to flour mixture. Stir until moist. Pat dough into a greased 9 x 9 x 2-inch pan. Combine gelatin, 1/3 cup sugar and 3 tablespoons flour. Add rhubarb and mix well. Pour onto crust.
Sprinkle yeast over milk; stir to dissolve. Beat egg yolks; add to yeast mixture with vanilla. Add dry ingredients. Stir in melted butter. Beat egg whites until stiff; fold into batter. Let mixture stand in warm place until mixture doubles in bulk. Use 3/4 to 1 cup batter per waffle. Batter keeps well in refrigerator for a week. Good with strawberries and whipped cream.