HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix all ingredients in a large mixing bowl, scraping the sides often. Take 1 teaspoon of the cookie dough and roll it into a ball. Dip the ball into a bowl of sugar; thoroughly cover the dough. Place cookies onto greased cookie sheets and flatten. Bake for 7 minutes or until cookies are slightly golden. Do not overbake. Yields 7 dozen.
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk. Add vanilla ice cream. Mix, pour over cake cubes. Chill until firm. Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices. Stir until Jell-O thickens. Pour over pudding and cake. Do not stir. Chill until set.
Saute vegetables in olive oil. Add sausage and stir-fry for approximately 20 minutes or until brown. Add raw rice, consomme and onion soup mix. Stir well. Bring mixture to a boil, then reduce to low heat. Cover and cook for 30 minutes.
The Extras: Whatever else you can find in the fridge or pantry (old forgotten half-empty jars of Pace picante sauce, a dash or five of fajita seasoning, a squeeze of lime, beer, crushed red pepper, just whatever you can find).
Heat oven to 350°. Stack the tortillas, wrap in foil and heat 5 to 10 minutes, until soft. Sprinkle cheese, tomatoes, chilies and onions on half of each tortilla; fold other half over filling. Place on cookie sheet and bake 5 to 7 minutes. Cut each tortilla in half and place on a platter.
Blend chips and milk in blender until smooth. Add marshmallows and blend until smooth.
Remove sausage from casings. Brown in frypan until cooked. Slice mushrooms lengthwise; add to sausage. Put sausage and mushrooms in large pan and add water, tomato paste, onion and chickpeas. Bring to a boil and simmer for at least 2 hours.
In a large skillet, saute onion and garlic in margarine and oil until tender. Stir in parsley, oregano, wine, clams with juice and mushrooms. Simmer, uncovered, 5 minutes. Season with salt and pepper. Serve over hot linguine. Sprinkle with Romano. (Recipe can be doubled.) Serves 4.
Mix well together, then add 1/4 cup coconut and pour into uncooked pie shell. Cook until done.
Mix ingredients; reserve 1/3 cup chopped beef to roll ball in. Form mixture into ball. Chill.
Blend all ingredients, except for pecans. Shape into a ball and roll in pecans. Refrigerate.
Brown hamburger, sausage and onion; drain. Cook noodles; drain. Heat sauce and add to hamburger mix. In 9 x 13-inch casserole, place hamburger mix, noodles and Cheddar cheese, grated. Cover with grated Mozzarella. Bake at 350° until melted.
Cream butter; add sugar and vanilla. Mix well. Add eggs to mixture one at a time. Add cake flour and nuts. Mix well. Place 3/4 of batter into ungreased 13 x 9 x 2-inch pan. Cover with pie filling. Cover filling with remaining batter. Cook in preheated 350° oven for 45 minutes. Cool before serving.
Heat oven to 350°. Mix chicken, onions and 1/4 cup cheese. Reserve. Stir in sauce, water, oil and powder. Heat through. Place 2 rounded tablespoons chicken mixture on each tortilla. Roll up. Place, seam side down, in baking dish. Spoon remaining mixture over tortillas. Pour tomato sauce over tortillas. Sprinkle with 1/4 cup cheese. Bake until hot (15 to 20 minutes). Makes 4 servings.
Cream together and serve in a small bowl with assorted fruit tray (bananas, strawberries, pineapple, apples, etc.).
Add ingredients; pour over ribs. Bake ribs for 30 minutes at 450°, then bake for 45 minutes at 350°, basting with sauce every 10 minutes. Enjoy!!
Slice potatoes. Cover with water in saucepan. Add onions and salt. Boil over medium heat until tender. Drain and place in a greased casserole dish. In a saucepan, melt margarine. Stir in flour, mustard and seasoned salt. When thick, add milk. Beat with whisk until thick. Add 2 cups cheese. Stir until melted. Pour this mixture over potatoes in casserole dish. Top with bread crumbs, cheese and paprika. Bake in a 300° oven until brown and bubbly.
Mix the vinegar, sugar and mayonnaise very well and refrigerate overnight. May substitute 1/2 cup mayonnaise with nonfat plain yogurt.
Mix together soup, milk, soy sauce, pepper, beans and 1/2 can onion rings and bake in a 1 1/2-quart casserole dish for 25 minutes at 350°. Take out of oven and top with the other 1/2 can onion rings and bake for 5 more minutes.
Combine the first 3 ingredients. Bake in a 350° oven until brown (if using flour).
Cream the first 4 ingredients. Add egg; beat until fluffy. Sift together the remaining dry ingredients. Stir into molasses mixture. Chill dough at least 1 hour. Form into small balls; roll in sugar. Place, 2 inches apart, on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen.
Cook chicken until tender. Pull chicken off the bone and cut into bite-size pieces and place in bottom of long casserole dish. Mix stuffing mix, chicken broth and butter. Spread over chicken and soup mixture. Bake at 350° for 20 to 30 minutes.
Sprinkle Jell-O over Cool Whip; mix well. Add cottage cheese, oranges (chopped and drained) and pineapple (drained). Mix well. Refrigerate about 3 hours before serving.
Dissolve yeast in water. Put aside to rise. Scald milk. Add sugar and salt; cool to lukewarm. Add eggs (beaten), melted butter, potatoes and yeast. Add enough flour to make a soft dough. Knead slightly. Let rise until double. May roll for cinnamon rolls or cut for doughnuts.
Combine all ingredients. Put in 3 greased loaf pans. Bake approximately 1 hour at 325°.
Reserve the liquid from beets and cook with sugar and vinegar. Boil for 5 minutes. Pour over beets and let set overnight.
Mix ingredients in order: Eagle Brand milk, chocolate syrup, evaporated milk, eggs and sugar. Pour into pie shells. Bake at 350° for 35 minutes or until firm. Makes 2 to 3 pies.
Combine all ingredients; mix well. Bake at 350° until cake is done. Cut and serve with sweetened strawberries.
Mix the ingredients together thoroughly. Add plain flour gradually and mix to consistency of biscuit dough. Roll out on floured surface and cut with cookie cutter. Bake at 350° until lightly browned. Keep in tight container. Tea cakes will keep for weeks.
Mix cooked drained ground beef with taco seasoning. Place 1 tortilla on plate. Top with lettuce, half of meat, and another tortilla. Spread guacamole even over tortilla. (Use sour cream if you don't like guacamole.) Sprinkle with half of each: cheese, olives, pepper and onion. Sprinkle with cilantro and top with another tortilla and meat. Top with last tortilla. Spread sour cream evenly on tortilla. Sprinkle with remaining cheese, olives, pepper and onions. Top with reserved guacamole. Serve immediately, or cover and refrigerate up to 3 hours. Cut into wedges and serve with salsa.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. In a medium saucepan, melt shortening over low heat. Remove melted shortening from heat; add cocoa. Stir until well blended. Add sugar; mix well. Add eggs, one at a time; beat well. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts. Spread in prepared pan and bake 25 to 30 minutes or until toothpick inserted is clean.
Preheat oven to 350°. Grease pan. Pour ingredients into a bowl and mix well by hand. Put into greased 9 x 12-inch or larger pan. Bake at 350° for about 30 to 35 minutes. Slice while warm. You can double this recipe for a bigger amount or larger pieces.
Saute over low heat onion, pepper and mushrooms. Add soups, Picante sauce and enchilada mix. Prepare your cooked chicken or turkey. Use large or medium flour tortillas. Spread a little of your sauce on tortilla; add some chopped up chicken or turkey and sprinkle with shredded cheese. Roll up. Lay into pan that has been sprayed with Pam or slightly greased. Pour enchilada sauce over all.
Saute sliced onion and peppers. Debone the chicken. Cut chicken and beef into strips. Sprinkle fajita seasoning and let stand. Grate the cheese and slice olives. When vegetables are done, set aside and cook meat on medium. When done, pour vegetables in meat. Use flour tortillas and fill with cheese, sour cream, olives and fajita mix.
Soften cream cheese and blend with mayonnaise.	Fold in remaining ingredients. Serves 8.
Boil chicken until done. Add butter and milk. Bring to a rapid boil. Add biscuits that have been rolled out and cut into small pieces. While adding biscuits, make sure there is a continuous boil to prevent dumplings from sticking. Continue to boil until all dumplings are cooked throughout.
Cut large amount of watermelon and cantaloupe in bite size pieces or balls. Add sliced bananas, bite size pineapple and seedless grapes (cut grapes in half if they are tart). Clean out and notch half of watermelon rind. Put mixture in rind and chill well. Serve with Poppy Seed Dressing, Ritz or cheese crackers and salted nuts.
Dredge roast in flour and brown slightly in skillet. Place roast in crock-pot; combine soups and seasonings. Place potatoes around and on top of roast. Pour soups over all. Cook on low heat overnight or 8 to 10 hours.
Add Miracle Whip mayonnaise to taste. Chill. Serve on bed of lettuce leaves. Top with dill weed.
Cook cake mix as directed, using a 9 x 13-inch pan. Cool slightly. Heat pineapple (undrained) with 1/2 cup sugar until sugar is melted. Pour pineapple mixture over cake. Mix the cream cheese and powdered sugar in small mixing bowl. You may need to mix 1 to 2 tablespoons of water for spreading consistency. Spread cream cheese frosting on cake; refrigerate.
In a saucepan, mix sugar and milk; add water. Bring to a boil and boil for 1 minute. Stir in blackberries. Pour into a 1 1/2-quart baking dish. Dot with butter and lightly sprinkle with cinnamon.
Crumble tuna in bottom of buttered baking dish; smooth peas and carrots over tuna. Smooth mushroom soup over peas and carrots. Add water. Cover top with crumbled potato chips. Add butter. Cook in 450° oven until juice begins to brown. Yields 4 servings.
Drain cherries and mix with crushed pineapple. Mix flour and sugar. Add to cherries and pineapple. Cook over medium heat, stirring constantly until thickened. Remove from heat and add dry jello. Let mixture cool in pan. Add sliced bananas and nuts. Pour into pie shell and top with whipped cream. Can be frozen up to 2 weeks.
Remove skin and fat. Place ham on rack in pan. Combine mustard and jam; spread on ham. Pat brown sugar over jam. Insert cloves in diamond pattern. Bake 2 1/2 to 3 hours at 325°. Baste every 20 minutes.
Mix all 4 top ingredients. Brush onto ham or pork chops. Cook on grill (gas or charcoal).
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Spoon pie filling evenly over top of pie. Store leftover cheesecake in the refrigerator. Makes 8 servings.
Dissolve jello in hot water. Add cold water and chill until slightly thickened. Add remaining ingredients; mix and pour into 9 x 13-inch pan. Chill.
Cream the butter and sugar. Add eggs and molasses, then milk and dry ingredients. Bake in 4 small layers in moderate oven (350°).
Crumble ground beef into a slow cooker. Add beans, onion, garlic and green pepper. In a medium bowl, stir together tomatoes, tomato paste, water, chili powder, salt, oregano, cumin, pepper and cayenne pepper until well blended. Stir into meat mixture. Scrape down sides of slow cooker. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until onion is tender. Serve with shredded Cheddar and saltine crackers. Makes 6 to 8 servings.
Cut margarine into the flour. Dissolve yeast in 1/2 cup very warm water. Add yeast, egg and 1 1/2 cups very warm water to the flour all at once. Beat until well blended. Looks light and fluffy when you finish mixing it. You can spoon it out immediately into well-greased muffin tins or you can use part of it now and store the rest in the refrigerator. It can be stored for several days. Fill muffins about 1/2 full and bake for 15 to 20 minutes at 400° to 425° or until brown.
Boil rice as per package directions. Rinse and cool. While rice is cooling, prepare other ingredients. Mix together; add rice and dressing. Cool several hours before serving.
Prepare broccoli as directed and drain. Turn into greased baking dish. Melt butter (1/2 cup) and blend in flour and crushed chicken bouillon cubes. Gradually add milk, stirring until thick and smooth. Pour over broccoli. Combine water and 6 tablespoons butter and heat until melted. Pour over stuffing mix and toss together. Add walnuts and spread over broccoli. Bake at 350° for 30 minutes.
Brown meat with onions, celery, and garlic. Add other ingredients and simmer for 20 minutes or longer. I serve this with a tossed salad and hot cornbread for a complete meal. It is especially good when the weather is cold.
Combine and put in 9 x 12-inch pan. Refrigerate 12 hours or overnight. Bake at 350° for 35 minutes. Great for overnight company or when camping out.
Combine mayonnaise, cheese, milk and salt; stir well. Add other ingredients; mix lightly. Chill several hours or overnight. Add additional mayonnaise just before serving, if desired.
Pour 1/2 cup milk into blender. Add cream cheese and blend until smooth. Blend in remaining 1 cup milk.
Melt the margarine in a casserole dish, then add the sugar, flour and milk. Mix. Add peaches. Bake at 350° to 375° for 45 minutes.
Add flour, baking soda and powder. Bake in greased loaf pan at 350° for about 45 minutes.
Blend graham crackers and mix with butter or margarine. Press 3/4 of crumbs into a 9 x 13-inch pan. Reserve 1/4 for top.
Mix all ingredients in a bowl except fats and cheese. Make patties. Dip in grated cheese and fry in hot oil until brown on both sides, about 10 minutes. Use wide spatula to turn over. Salt and pepper to taste. If broiling or baking is preferred, lay patties in buttered pan. Sprinkle with grated cheese and bake at 450° for 15 minutes or broil until brown for approximately 10 minutes. Serve plain or with yogurt or garlic sauce.
Mix sugar, corn meal and flour. Add unbeaten eggs and milk. Beat until sugar is dissolved. Stir in butter, lemon juice and rind. Pour into unbaked pie shell and bake 10 minutes at 425°, then reduce oven to 350° and bake 25 minutes.
Put water in the tea kettle or pan and place on the burner on the stove. Turn the burner to high. At first it will seem that nothing is happening. The water will just set there. However, soon you will observe small bubbles on the bottom of the pan (inside). Then the bubbles will increase in number, become larger and begin to rise to the surface. Now, we're getting somewhere! Soon there will be more and more bubbles that rise to the surface faster and faster where they pop with amazing alacrity.
Cook noodles in boiling water, following label directions; drain and return to pot. Stir in the cottage cheese, onion and Worcestershire sauce. Spoon into a 6-cup baking dish. Bake at 350° for 30 minutes, or until hot. Sprinkle with chopped parsley, if desired.
Boil chicken, cut in bite-size pieces. Mix chicken, cream, and soup. Pour into 3-quart buttered casserole dish. Crush Ritz crackers. Add poppy seed; mix. Pour crackers over chicken. Melt butter. Pour over. Cook at 350° for 35 to 45 minutes (15 minutes with foil).
Bake cake as directed. Cool cake for 20 minutes. Using a knife or the end of a wooden spoon, poke holes in cake. Pour Eagle Brand evenly over top of cake. Then pour caramel evenly over the top of your cake. Let cool completely. Top with whipped topping. Refrigerate.
Thinly slice zucchini. Arrange zucchini in baking dish, 9 x 5-inches (meat loaf pan is good). Sprinkle zucchini with seasoned bread crumbs and oil. Alternate layers, ending with bread crumbs. Bake, uncovered, for 30 minutes in 350° oven.
Heat applesauce. Add jello. Stir until dissolved. Pour in Mountain Dew or 7-Up and mix again. Pour into molds and chill. Serve on lettuce leaf, if desired. Garnish with whipped cream or mayonnaise.
Cook sausage and drain. Mix cream cheese and sausage. Simmer until cheese melts. Unroll crescent rolls. Pinch together triangles to make one roll. Spread cream cheese mixture on crescent dough. Place in freezer until firm. Slice and bake at 350° until brown.
Chop tomato, onion, garlic and jalapeno pepper (scrape out the seeds) into about 1/2 -inch dice. Loosely chop cilantro. Cut avocados in half, then remove the pits. Scoop the flesh out of the shells and place it in a food processor until smooth, then scrape into a bowl and stir in all ingredients, seasoning to taste. Serve with chips.
Cover bottom of pie crust with choice of meat. Sprinkle the Swiss cheese over meat. Sprinkle flour over the cheese. Beat the remaining ingredients; pour over the cheese and meat. Bake at 350° for 50 minutes, or until firm.
Start with three separate dishes or bowls. In the first bowl, mix flour, garlic salt (to taste), salt and pepper (to taste). In the second dish, scramble the eggs and add the water. In the third dish, place the Panko. Heat the oil in a frying pan. Cut the chicken into long strips (it will help reduce the cooking time). First dip the chicken into the egg batter, then into the flour. Next, dip the chicken into the egg batter again and finally into the Panko. Make sure all sides are well coated. Deep fry until golden brown. Serve with white rice, macaroni salad and Katsu sauce.
Blend eggs, butter, sweetener and vanilla. Add flour, soda and spices, sifted together. Mix well, then fold in the dates, applesauce and nuts. Bake in a greased and floured loaf pan in a 325° oven for 30 to 40 minutes.
Mix all ingredients except chocolate chips. Roll into small balls. Chill. Melt chocolate chips. Put toothpicks into balls and dip into chocolate mixture. Let stand until firm.
Cream oleo and sugars. Mix in eggs and vanilla. Add remaining ingredients. Bake at 350° for 10 minutes.
Brown ground beef; drain. Add onion soup and tomato paste. Simmer for 5 minutes. Scoop out a little of the seeds in squash. Fill squash with ground beef mixture. Bake at 350° for 45 minutes or until squash is tender. Top squash with American cheese. When cheese is melted, serve. You may serve with rice.
Blend cheese and sugar until smooth. Add peanut butter until mixed well. Add Cool Whip. Save out enough Cool Whip to top pie with. Put in pie crust.
Mix all ingredients together and blend in a blender or mix with a mixer. Store in one of the new all plastic jars (Skippy peanut butter).
Make pudding and put aside. Grind cookies in food processor or blender. (Food processor works better than a blender.) Mix cream cheese and sugar in a separate bowl; fold in pudding and whipped topping.
Combine all ingredients in a medium size mixing bowl. Pour into pie shell. Refrigerate. If you want more color, use a drop or two of yellow food coloring.
Salt and brown steak pieces on both sides, set aside. Add onions, cook until tender. Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender. Add green peppers, cook 5 minutes.
Cook pasta according to package directions. Drain well and salt to taste. Add vegetables and olives. Drizzle with desired amount of dressing.
Dissolve coffee in hot water. Set aside. In a food processor bowl or blender container, combine cream cheese product, sugar, liqueur or orange juice and vanilla. Cover and process or blend until mixture is smooth. Transfer to a medium mixing bowl. Fold in whipped topping.
Peel and shred potatoes. Pat dry with paper towel. In bowl, combine potatoes, egg, onion, flour, salt and pepper. Mix. In skillet, heat 1 tablespoon oil over medium heat. Drop spoonful of mixture into hot oil. Fry until edges are crisp; turn. Serve with honey.
Beat eggs. Add sugar, oil, zucchini, dry ingredients, vanilla, nuts and raisins. Pour into two 9 x 5-inch pans and bake 1 hour at 325° to 350°.
Brown hamburger with onion. Add vegetables, soups, Worcestershire sauce, salt, pepper and basil. Mix well in 2-quart casserole dish. Bake for 30 minutes at 350°.
Line muffin tin with cupcake papers. Place one vanilla wafer (flat side down) in each paper. Beat all the other ingredients until light and fluffy. Fill each cup 3/4 full. Bake at 375° for 15 to 20 minutes. Cool. Peel away muffin cups. Top with cherry or any other pie filling you desire.
Cream margarine, sugar and salt. Add eggs, Karo and pecans. Pour into unbaked pie shell. Bake at 350° for 1 hour or until done.
Beat eggs; add oil and brown sugar. Beat well. Add vanilla, zucchini and molasses. Mix well. Mix dry ingredients together. Add to zucchini mixture. Add nuts. Bake in greased and floured small loaf pans or in boiled cans for 1 hour at 350° or until center tests done with toothpick. Cool in pans until bread will remove easily.
Heat chili. Warm Cheez Whiz in microwave. Add to chili. Serve with Doritos or any other nacho chips.
Wash broccoli and break bud clusters into bite size pieces. In a small bowl, mix other ingredients, except bacon, and pour over broccoli. Toss well to mix. When ready to serve, mix in the bacon bits.
Mix all ingredients gently. Serve on lettuce-lined salad plates. (Mandarin oranges can be added for color.)
Mix juices together. When ready to serve, put juice in punch bowl. Add scoops of ice cream. Pour in ginger ale. Stir lightly. Makes 30 servings.
Heat oven to 350°. In a bowl, combine beans, soup, milk, 1/2 can onions, 1/2 jar bacon bits and pepper. Pour into a casserole dish. Bake 30 minutes. Top with the remaining onions and bacon bits. Bake another 5 minutes.
Mash squash; add onion, 1/2 c. cracker crumbs, pepper, eggs, 1/4 c. butter, sugar and salt. Mix well and pour into a buttered 2-qt. baking dish. Melt remaining butter and spread on top. Sprinkle with remaining cracker crumbs. Bake at 375 degrees for 1 hour.
Cook noodles and drain. Beat eggs. Mix noodles and eggs with all the other ingredients (except corn flakes and cinnamon) and put in a very large greased casserole. Crush corn flakes and sprinkle on top. Sprinkle cinnamon on top. Bake for 45 minutes at 350°.
Bake cake mix. Put 1/3 cake layer in bottom of punch bowl. Add can of pineapple, then add 1/2 of pudding. Add another cake layer, pie filling, rest of pudding and then the other cake layer. Top with Cool Whip. Sprinkle coconut and nuts, if you desire.
Make pudding according to directions in saucepan. Blend dry cake mix into hot pudding with electric mixer for 2 minutes. Pour into oiled 9 x 13-inch pan and sprinkle top with chocolate chips and nutmeats. Bake at 350° for 30 minutes. May use different combination of cake mix, pudding and topping.
Combine all ingredients in baking dish. Bake for 1 hour at 325°.
Pour sugar over apples and let stand 30 minutes. Sift dry ingredients into apple mixture. Blend eggs and oil together. Combine all ingredients. Bake in a 9 x 13-inch floured pan at 350° for 45 to 50 minutes. Will be moist like fruit cake.
Spread crescent roll dough in a 9 x 13-inch jelly roll pan, pressing seams together to create a rectangular pizza crust. Bake at 350° for 10 minutes or until crust is golden brown. Cool.
Drain tofu. Mash into fine consistency with fork. Mix in George Washington broth and soy sauce. Mix in thawed and drained spinach. Stuff mixture into uncooked manicotti and place in greased baking dish. Cover manicotti with spaghetti sauce and place overnight in refrigerator. Bake, covered, about 50 minutes in a 350° oven.
Lightly brown meat in large skillet. Drain. Add onion and garlic; saute until onion is transparent. Add bell pepper, celery (chopped), tomatoes and seasonings. Simmer until pepper and celery are crisp-tender.
Cream shortening until fluffy. Add eggs, one at a time. Dissolve soda in hot water. Add to mixture. Add dry ingredients and then nuts, chips and oatmeal. Drop on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Dissolve sugar and syrup over low heat. Add peanut butter; stir until completely melted. Add Special K cereal; stir.	Place in buttered 9 x 13 pan; press evenly. Heat chocolate and butterscotch chips until melted. Spread over cereal mixture.
In large bowl, sift together flour, salt, soda and cinnamon. Add to flour and mix well, eggs, sugar, oil, vanilla and sour cream. Mix well. Add and mix well the zucchini, nuts and raisins.