HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 5 ingredients together well; add last 3 ingredients. Mix together and let stand overnight.
Mix in order. Drop by half teaspoonfuls on greased cookie sheet. Bake in a 350° oven for 12 minutes. Cool slightly before removing from sheet. These cookies may be kept in refrigerator or frozen indefinitely.
Melt margarine and saute onions. Add cooked rice, parsley, salt and pepper. Remove from heat. Add Swiss cheese and cream. Pour into a 9 x 13-inch baking dish. Garnish with paprika. Bake at 350° for 30 minutes.
Preheat oven to 425°. Prepare pie crusts according to package directions using 2 jars Mott's chunky applesauce as filling. Sprinkle with cinnamon, if desired. Cut a few vents for steam to escape. Bake at 425° for 10 minutes. Reduce heat to 350° and continue baking for 25 to 30 minutes or until the crust is golden brown. For best results, cool completely before serving. Enjoy.
Peel and dice the tomatoes. Dice the green pepper. Dice the onion. Dice the pepper and garlic. Add salt and pepper to taste. Mix all ingredients. Chill for 2 hours.
Brush bottom of 13 x 9-inch pan with oil. Mix Bisquick, Parmesan cheese, Italian seasoning, paprika and pepper; coat chicken. Arrange skin side down. Bake 45 minutes. Turn chicken. Divide chili sauce among chicken pieces. Sprinkle with Mozzarella cheese. Bake until melted, about 5 minutes. Yields 6 servings.
Finely chop the nasturtium, onions and mushrooms. Mix it well with either mayonnaise or cream cheese and spread it on toast.
Mix dry ingredients in small bowl; set aside (except sugar). Cream shortening and sugar. Add eggs and mashed bananas until mixed, then add buttermilk, dry ingredients and nutmeats. Beat until well mixed; pour into a greased and floured 9 x 13-inch pan. Bake at 350° until inserted toothpick comes out dry. Top with favorite frosting (my family likes it with peanut butter).
Boil bouillon cubes in 5 cups water until cubes are dissolved. Add noodles; cook until noodles are tender. Add broccoli and cauliflower. Add 5 cups milk (do not add while water is still very hot, milk will curdle). Add Velveeta cheese and margarine. Cook all slowly, so milk will not curdle until vegetables are tender.
In a 2 1/2-quart Hi-Boy or saucepan, prepare spaghetti according to package directions. Preheat 9 3/4 or 10-inch skillet, uncovered, over medium heat for 2 minutes. Melt butter. Saute onion in butter for about 5 minutes. Add soup, water, cheese, tuna and pimento. Stir until cheese melts. Add spaghetti and heat, uncovered, for 5 minutes. Reduce heat to simmer to keep warm for serving. Garnish with parsley. Makes 4 to 6 servings.
Mix all ingredients in a large bowl. Transfer to Pam sprayed 13 x 9-inch pan and bake for 1 hour at 350°.
Cook butter, onion and broccoli together, then add mushroom soup and Cheez Whiz. Mix with rice.
Mix and beat until melted, sugar, syrup and peanut butter. Add cornflakes. Mix and press in 8 x 8 x 2-inch pan. Melt chocolate chips and spread over top. Put in refrigerator and keep until next day or you can roll in balls and dip in chocolate.
Preheat oven to 350°. Thaw spinach; drain and squeeze dry. Combine spinach, eggs, cottage cheese, butter, flour and Cheddar cheese in bowl; mix well. Spoon into a greased 9 x 13-inch baking dish. Bake for 1 hour. Yields 8 to 10 servings.
Heat all ingredients to boiling point and pour over chicken. Bake for 1 hour at 350°.
Mix ingredients. Ready to serve when Mozzarella cheese has melted. Use with cubed bagels or cubed French bread.
Drain asparagus. Spread ham with cream cheese. Roll around asparagus. Chill and slice in small pieces.
Cream the butter and sugar until fluffy. Add eggs and milk. Sift dry ingredients and add alternately with milk. Stir in blueberries by hand. Pile mix high in each cup to make 12 large muffins. Sprinkle sugar on top. Bake at 375° for 25 minutes.
Pour oil in large pan. Combine flour and seasoned salt. Remove skin from chicken and dredge pieces in flour mixture. Arrange in baking pan. Bake 350° for 40 minutes. Turn chicken and add peppers and carrots to pan and cook 20 minutes longer. (Carrots will be crunchy; if you want them softer, add them sooner.) In a saucepan, combine remaining ingredients except the pineapple, and cook until thickened. Gently stir in drained pineapple. Pour mixture over chicken and bake 10 minutes or longer.
In frying pan, brown chicken pieces in small amount of oil. Remove chicken to ovenproof casserole dish. To drippings in frying pan, add soup. Stir well and cook until hot. Pour over chicken in casserole dish. Bake at 350° for 45 minutes. Serve over hot rice.
Put salt and pepper on pork chops with Tony's, too. Put on a barbecue grill for 1 or 2 hours. Add sauce at end of cooking. Take off grill and eat.
Combine the first 5 ingredients for dressing. Combine tuna and cucumber. Just before serving, toss tuna with dressing. Serves 6. Each serving equals 2 meat exchanges and 1 fat exchange.
Heat oil in electric skillet to set at 375° to 400°. Brown sirloin 2 to 3 minutes. Combine sugar, flour, soy sauce and water. Pour over beef; push to one side. Add bamboo shoots and onions, keeping in separate groups. Continue cooking while tossing each group 5 to 10 minutes, keeping vegetables separate. Push to side. Add bean sprouts, water chestnuts and mushrooms, keeping in groups. Cook about 2 minutes until heated through. Serve with hot fluffy rice.
Combine first seven ingredients; boil 3 minutes and cool. Add remaining ingredients. Bake in a greased and floured 9 x 9-inch pan at 350° for 30 to 35 minutes. Cut in bars when cool.
In a bowl, dissolve gelatin in 2 cups water (boiling). Stir in pineapple; chill until partially set. Fold in cranberry sauce.
Wash potatoes; pat dry. Cut each potato crosswise into 1/8-inch slices, but do not cut all the way through bottom of potato. Place on a baking sheet. Combine butter and remaining ingredients. Brush over potatoes. Bake at 400° for 1 hour. Makes 6 servings.
Chop onion and place in skillet with oil. Cook until tender. Add ground beef; cook until beef is brown. Drain excess oil.
Preheat oven to 375°. Grease an 8-inch square pan. Sift flour, 1/2 cup of sugar, salt and baking powder together. Add shortening, milk and vanilla and mix well. Pour into pan and cover with cherries. Sprinkle remaining 1/2 cup of sugar over top. Pour hot cherry juice over top and bake for 40 to 45 minutes. Serve warm. Makes 6 servings.
Arrange chicken in lightly greased 13 x 9-inch baking dish. Top with cheese slices. Mix together soup and wine; spoon over chicken and cheese. Mix together stuffing mix and butter; place on top of chicken. Bake in a 350° oven for 1 hour. Yields 6 to 8 servings.
Heat oven to 350°. Brown meat and onion; drain. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in taco mix, tomato sauce and corn. Sprinkle with cheese. Stir in remaining ingredients. Pour over meat mixture.
Crush cookies and mix with melted oleo. Spread evenly in 9 x 13-inch pan, reserving 1/2 cup crumbs. Soften ice cream and spread over crumbs. Place in freezer until firm. Spread fudge topping on top of ice cream. Sprinkle peanuts over topping. Spread Cool Whip on top and sprinkle remaining cookie crumbs over Cool Whip. Cover with foil and keep in freezer until serving time. Makes 12 to 15 servings.
Cook the string beans for about 10 minutes, but leave firm. In each sterile jar, place a sprig of dill, 2 small cloves of garlic and the beans. Boil together remaining ingredients. Pour boiling mixture over beans and seal.
Mix mustard, dressing, garlic and pepper in a large bowl. Stir in potatoes and onions. Mix lightly. Refrigerate for at least 1 hour before serving. Makes 8 (1/2 cup) servings.
Shred cheese and mix with enough mayonnaise to hold together as a sauce. Put meat on a slice of bread. Top with peeled and sliced avocado. Cover with cheese and mayonnaise. Broil 5 to 10 minutes.
Cut liverwurst and cream cheese into strips. Wrap around pickles, then cut into wheels. Secure with fancy toothpicks, if needed.
Rinse, cap and slice strawberries. Pinch cake into small pieces. Set aside. Mix berries and glaze. Set aside. Combine whipped topping, sour cream, milk and sugar.
Preheat oven to 300°. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
Mix first 4 ingredients. Place in 12 x 9-inch cake pan or casserole dish. Mix remainder of ingredients. Pour over first mixture. Bake at 350° for approximately 45 minutes.
Saute onion, celery, green pepper in bacon drippings. Add rest of ingredients except shrimp. Simmer 30 minutes. Add cleaned and deveined shrimp. Cook 5 minutes. Serve with rice.
Add the hot water to 1 1/4 cups meal. Make this into mush. Set off to cool, then add cold water and enough meal to make a thick mush. This will take 1 1/2 cups meal. Cover and set in a warm place until the next day. Let it rise.
Put in saucepan. Cook until boiling. Boil one minute. Cool and add one teaspoon vanilla. Spread.
Cook above ingredients until onion is tender. Add 2 lb. (or more) Chipped or thinly sliced Ham and simmer 1/2 hour.
Chop vegetables in food grinder, drain. Add sugar, vinegar and salt. Boil 10 minutes. Add flour, mustard and water (mixed together like thickening). Boil 5 minutes longer. Add Miracle Whip, mix well, pack hot in jars and seal.
Brown beef and onions. Add tomatoes (chopped slightly) and tomato paste, water and spices. Simmer, uncovered, about 30 minutes.
Put bread and raisins in baking dish. Mix and pour remaining ingredients over bread and raisins. Make sure bread is well soaked. Bake 40 minutes at 375 degrees. Use vanilla sauce on top.
Preheat oven to 400°. Combine all ingredients (except potato chips and paprika) in a 2 1/2-quart casserole dish, that has been buttered. Top with potato chips and sprinkle with paprika. Bake 20 to 25 minutes or until thoroughly heated. Makes 6 to 8 servings.
Mix first 6 ingredients and cream together. Add flour and remaining ingredients. Put onto ungreased cookie sheet by teaspoonful. Bake 8 to 10 minutes at 375°. Let cool before removing from pan. Makes a large batch.
Cook sausage and drain. Mix with Bisquick and grated cheese. Add milk. Mix well and make into balls. Bake in 400° oven for 12 to 15 minutes. Can be frozen.
Slice potatoes thinly, about 8 cups. Layer potatoes and sprinkle each layer with dry ingredients. Dot with remaining butter. Cover and bake 30 minutes at 350°. Uncover and bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Place peanut butter in a medium glass bowl. Microwave on High for 30 to 40 seconds to soften. Stir in 1 cup powdered sugar; add the cream until well blended. Add chocolate chips and stir until well mixed. Roll the peanut butter cream into 1-inch balls. Sift remaining powdered sugar over the balls and roll them in sifted powdered sugar. Store, covered, in the refrigerator. Yield: 28 Peanut Butter Balls.
Beat until creamy the shortening, sugars, vanilla and eggs. Sift and mix in flour, soda and salt. Add nuts and chocolate chips. Spread on 2 cookie sheets. Bake 30 minutes at 375°. Cut in squares and cool.
Prepare Shells and Cheese as directed on the package. Melt margarine in saucepan over low heat. Blend in salad dressing, flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Layer Shells and Cheese mixture, broccoli and chicken in a 10 x 6-inch baking dish. Top with sauce; sprinkle with cheese. Bake at 350° for 35 to 40 minutes, or until thoroughly heated.
Whisk oil and vinegar. Add coriander and ground pepper. Toss together lettuce, walnuts and apples. Pour on dressing.
Cut each biscuit into 4 pieces. Arrange in Bundt pan. Pour mixture over biscuits. Bake 20 minutes at 375°.
Combine zucchini and salt in large bowl. Let stand 15 minutes. Meanwhile, heat olive oil and saute onion and garlic for 5 minutes, stirring occasionally. Place half of onions and a coating of oil in 9-inch pie plate. Squeeze zucchini dry and combine with potatoes, carrots, basil, chives and cheese. Pat into pie plate and top with remaining onions and garlic. Bake at 400° for 30 minutes. Pour cream over, lower heat to 350° and cook for 20 to 30 minutes longer or until cooked and browned.
Clean the crawfish by removing the top shell and eyes. Combine eggs, salt and pepper. Pour over the crawfish. Mix flour and cornmeal in 3 to 1 proportion; season with salt, cayenne pepper, garlic powder and allspice. Dip crawfish into this mixture and fry in oil for about 3 minutes.
Mix ingredients together. Put into greased pan and bake at 350° for 30 minutes covered with foil, then uncover and bake another 30 minutes. If desired, cover with crushed corn flakes.
Cook macaroni according to package directions; drain. In large saucepan, cook chopped onion in butter until tender. Stir in flour and pepper until blended. Add milk. Cook and stir over medium heat until thickened and bubbly. Stir in the Cheddar and cream cheeses until melted. Stir macaroni into cheese mixture. Turn into a greased 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes at 350°. Serve with tomato and green onion.
Cut one roll of Bounty paper towels in half. Place towels upright in airtight container and pour solution over it. Remove center cardboard. Cover tightly, and it's ready to use in an hour. The wipes can be pulled out from center, just like store bought ones.
Arrange noodles in baking dish. Saute onions in oil until tender. Add tomatoes and spaghetti sauce and bring to a boil. In a separate bowl, combine egg, 1/4 cup Parmesan, oregano, bread crumbs, ground chuck, salt and pepper. Shape into 24 small meatballs. Add to boiling sauce; simmer, covered, for 20 minutes. Spoon meatballs over noodles; cover with Mozzarella. Pour sauce over top. Sprinkle remaining 1/4 cup Parmesan over top. Bake, uncovered, 20 minutes at 350°. Serves 6 polite people, or 4 hungry ones.
Lightly grease a 13 x 9-inch pan. Sprinkle bacon, shredded cheese and onion into pan. Put remaining ingredients in the blender; blend until smooth. Pour over cheese in pan. Bake at 400° for 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand five minutes before serving. This is also great leftover; even cold.
Mix flour, cocoa and sugar. Beat egg yolks and add milk, mixing well. Pour into dry mixture and cook until thick. Remove from heat and add butter; beat until butter melts. Pour into baked crust.
Dissolve jello flavors separately, using 2 cups boiling water to each of the 6 ounce and 3 ounce packages of jello. Add 1 cup of marshmallows to the lemon gelatin and set aside. Add 1 1/2 cups cold water to the lime jello. Pour into a 13 x 9 x 2-inch Pyrex dish. Chill until set, but not firm.
Beat eggs and stir in sugar. Mix dry ingredients and combine with nuts, chips and fruit. Fold in egg mixture. Pour into 2 greased bread pans. Place pan of water on bottom rack of oven. Bake loaves on top rack of oven. Bake at 325° for 1 to 1 1/4 hours.
Sift together cake flour, baking soda, baking powder and salt; set aside. Cream margarine and shortening until smooth. Add sugar gradually, beating well. Add egg yolks, one at a time and continue beating until very creamy. Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with dry ingredients, stirring until well blended after each addition. Add flavoring and beat egg whites until they hold stiff peaks. Add 1/3 at a time and carefully fold into batter. Spoon batter into a greased and floured 10-inch tube pan and bake in a 325° oven for about 1 1/2 hours (top will be brown and crusty). Cool in pan for 10 minutes. Remove from pan and finish cooling. Let stand overnight to enhance flavor.
Put bananas in blender; put sugar in gallon container with 2 cups boiling water. Stir until sugar dissolves; add about 2 more cups of cold water. Stir in blended bananas, Kool-Aid and pineapple juice. Finish filling container with water. Chill until ready to serve. Just before serving, pour in ginger ale.
Mix flour, soda and sugar. Cut shortening into dry ingredients. Dissolve yeast in warm water. Add this and buttermilk to shortening mixture. Refrigerate overnight. Roll out dough to 3/4-inch and cut into the size you want. Bake 20 minutes at 425°. You can store leftover dough in refrigerator for the next day. I like to roll out and cut into biscuits about 1 hour before baking.
Mix all together in casserole. Cover. Stir once. Bake at 250° for 5 hours. Serves 6 to 8.
In large heavy saucepan brown kielbasa in oil. Remove kielbasa. Pour off all but 1 tablespoon fat. Add onion and saute until tender. Stir in salt, thyme and pepper, then cabbage, tomatoes, sausage and water. Bring to boil. Reduce heat, cover and simmer 15 minutes or until cabbage is a desired tenderness. Stir in beans. Cook for a few minutes to heat beans. Serve with Italian bread.
Cut oranges in small pieces. Mix oranges and pineapple well. Add cottage cheese and stir. Sprinkle dry jello over mixture and stir well, then fold in Cool Whip. Pour into dish or mold and refrigerate until ready to use.
Brown ground beef. Add corn, tomato paste and cooked noodles. Place in casserole dish. Add shredded cheese on top. Bake in 350° oven until cheese melts.
Cook lasagna noodles as label directs. Mix Ricotta and next 5 ingredients. Cut noodles in half crosswise and spread 1/4 cup mixture on each half. Roll in jelly roll fashion.
Layer each ingredient in a 9 x 13 pan in order given. Bake at 350 degrees for 45 minutes.
Prepare pudding with the milk, as directed on package. Spoon into crusts. Sprinkle cookie crumbs over pudding to cover. Push licorice legs into pudding (8 per spider). Press chocolate candies into place for eyes.
Put the first 7 items into a pan and bring to a boil. Let cool to room temperature. Add the rest of the items. Pour into a 13 x 9-inch pan. Bake at 350° until done. Does not need frosting.
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Combine salt, soda and flour and sift. Add alternately with sour cream, beginning and ending with flour mixture. Add flavoring. Spoon into greased and floured 10-inch tube pan. Bake at 300° for 1 to 1 1/2 hours. Do not open oven for first hour.
Saute first 3 ingredients. Mix with next four ingredients. Pour into slightly greased baking dish. Top with grated cheese. Bake at 350° for 20 minutes.
Tear cake in small pieces. Mix drained pineapple and oranges. Make pudding according to directions. In a 2-quart bowl, layer half the cake pieces, half the fruit and half the pudding. Repeat. Make the topping and spread over pudding. Sprinkle with nuts. Refrigerate 2 hours. Serves 8. Can be doubled and put in a 9 x 13-inch pan.
Cut up steak in small pieces and brown in shortening. Set aside. Place next 7 ingredients in pan and place meat on top. Cover with hot water. Cook at 350° for 45 minutes. Put cheese on top and put back into oven for 15 minutes.
Cook the beans until tender; salt. Dice the bacon. Dice the onion and garlic. Brown onion. Mix all ingredients and bake at 300° for 1/2 hour.
Cook sausage and drain. Spread crescent rolls in bottom of 13 x 9-inch pan. Spread sausage over rolls. Add hash browns and Cheddar cheese. Beat eggs and milk together. Salt and pepper to taste. Pour into casserole. Top with Mozzarella cheese. Bake at 375° for 25 to 30 minutes.
Put quartered toast into a 1 1/2-quart greased baking dish. Sprinkle raisins over toast. Pour a mixture of the next 6 ingredients over toast. Let stand 10 minutes, then sprinkle with 4 teaspoons sugar and cinnamon. Bake in the oven at 350° for 30 minutes or until a knife inserted in the center comes out clean.
Scrub and cube potatoes (leave skin on); place in pot with water and boil until tender. Drain and add ingredients. Simmer until butter is melted. Slightly mash potatoes with a fork before serving.
Bring to a boil the soup, water, salt and onion. Pour 1/2 in greased 1 1/2-quart casserole. Alternate layers of rice (right from box), peas and tuna until all is used. Add remaining soup mixture. Sprinkle with cheese. Stir at least once during baking. Bake at 350° for 20 to 25 minutes.
Prepare jello with boiling water. Add all other ingredients except sour cream. Stir. Pour half of strawberry mixture into an 8 x 6-inch pan to gel. After first layer is firm, spread sour cream on top. Spread remaining strawberry mixture on top. Refrigerate.
Mix Cheez Whiz and rice while rice is hot. Saute butter, chopped onions and celery. Add cooked, drained broccoli and soup. Mix well. Put in a greased casserole dish. Cook at 350° for 45 to 60 minutes. Do not salt! Add pepper as desired.
Sift flour 6 times with soda added. Cream butter and sugar together. Add one egg at a time. Blend well, then add sour cream. Blend well. Add flour, one cup at a time. Blend in remaining ingredients together for about two minutes or until batter is creamy. Bake in tube pan at 300° for 1 hour and 15 minutes or until cake turns loose from pan.
Mix and pour over mixture already in baking dish. Bake at 375° for 35 to 40 minutes.
Crumble together last 4 ingredients until the consistency of cornmeal. Place fruit, either canned, fresh or frozen in a casserole dish. Sprinkle crumb toppings over fruit. Bake at 375° for about 1 hour.
Blend liquid ingredients into dry ingredients. Do not overmix (takes about 1 minute). Bake in greased muffin pan at 425° for about 20 to 25 minutes. Makes 8 large or 12 small muffins.
Drop everything into bowl and stir until mixed. Pour into greased pan (9 x 12-inch). Bake 30 minutes at 350°. Sprinkle powdered sugar over top while hot. Cut and leave in pan to cool.
Dice ham in small pieces. Rinse vegetables. Peel carrots, onion and potatoes. Slice all vegetables or cut into julienne sticks. Saute ham and vegetables in oil for a few minutes. Transfer to a large pot. Add water, bouillon cubes, tomato puree, garlic, pasta and rice. Cook covered on medium-low heat for 20 minutes. Add chopped tomatoes and thawed peas to soup. Heat. Season with salt and pepper.
Dissolve yeast in warm water; let stand 5 minutes. Combine next 4 ingredients in a large mixing bowl; stir until shortening melts. Cool to 105° to 115°. Add yeast mixture to milk mixture Add 1 cup whole wheat flour and 2 cups bread flour. Beat at medium speed of electric mixer 3 minutes. Stir in remaining 1 cup whole wheat flour and enough remaining bread flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Melt candy bars. Combine with Cool Whip. Pour into graham cracker crust. Refrigerate until hard.
Prepare macaroni according to package directions. Drain. In medium size saucepan, melt butter. Stir in flour. Cook 2 minutes (do not brown). Add milk, salt and cayenne pepper. Cook and stir until mixture thickens. Add cheese, crab meat and lemon juice. Stir until cheese melts. Combine sauce with shells. Pour into 3-quart casserole. Top with Parmesan cheese. Bake in a 350° oven 30 minutes.
Mix cream cheese with Worcestershire sauce and mayonnaise. Add crab and green onion and mix well. Fill mundoo cover (about 1 teaspoon) with crab meat mixture. Seal edges with beaten egg mixture. Deep fry.
Thaw Campbell's cream of shrimp soup. Add cream cheese and shrimp (mashed fine with a fork). Add lemon juice, garlic powder and paprika. Blend with a spoon until smooth. Chill before serving. Makes enough dip for 12 or more people.
Mix shortening, peanut butter and honey. Add eggs and mix well. Combine dry ingredients. Add to peanut butter mixture and mix well. Refrigerate a few hours or overnight. Drop by teaspoon on ungreased cookie sheet. Flatten with a fork. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen cookies.
Mix sugar and Kool-Aid with small amount of water. Add pineapple juice, finish filling gallon jug almost full with water. Add ginger ale just before serving.
Combine gelatin and pineapple with syrup in a large saucepan and bring to a boil, stirring to prevent sticking. Cool slightly. Stir in buttermilk. Fold in whipped topping and pecans. Pour into mold and chill.