HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, combine flour, cheese, margarine and salt. Mix with electric mixer until well blended. Stir in rice cereal. Shape mixture into 1-inch balls. Place balls 2-inches apart on ungreased baking sheets. Flatten balls into thin circles, using the heel of your hand or a flat bottomed glass. Bake in a preheated 350° oven for 20 to 25 minutes or until golden brown.
Heat buttermilk to lukewarm; add soda. Stir in melted butter, sugar and salt. Add 2 cups flour. Stir in yeast. Add eggs. Beat thoroughly. Add remaining flour and raisins.
Melt the butter; add onion and cover with a round of greased paper. Put lid on saucepan and cook over a slow heat for 10 minutes, but do not allow to color. Add the mashed potatoes, chopped cabbage, pepper, salt and milk. Mix all together well and reheat thoroughly, stirring all the time. Pile up in a hot vegetable dish. Score with a fork.
In large bowl, combine all ingredients except cheese. In a shallow baking dish, shape half of the mixture into loaf. Cut 4 slices of cheese into strips. Arrange on top of meat. Top with remaining meat. Press edges together to seal. Bake at 350° for 1 hour. Top with remaining cheese slices.
Mix rice, soup and water. Crumble and brown sausage; drain. Saute onion and pepper lightly. Add all ingredients with almonds. Put in casserole and bake 40 minutes at 350°.
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a well in dry ingredients and add in order: oil, egg yolks, banana and lemon juice. Beat until smooth. Add cream of tartar to whites. Beat egg whites to very stiff peaks. Do not underbeat. Gradually and gently fold banana mixture into egg whites, just until blended. Do not stir. Pour into ungreased 10-inch tube pan, 4-inches deep. Bake at 325° for 1 hour and 5 minutes.
Mix salad dressing mix and cheese. Moisten chicken in water; dip in dressing mixture. Grill over medium-hot coals 15 to 20 minutes or until cooked through.
In a large skillet, heat 1 tablespoon of oil over medium heat. Stir-fry vegetables for 4 to 5 minutes until tender-crisp; remove. Add remaining oil to skillet. Stir-fry chicken for 4 to 5 minutes until tender. Return vegetables to chicken and remove from heat. Add remaining ingredients except rice. Mix well. Serve over hot, cooked rice. Serves 4.
Cream butter and sugar. Add vanilla and cream well. Add eggs one at a time. Beat well. Add baking soda, salt, flour and sour cream. Bake at 350 degrees for 1 hour and 15 minutes in a greased and floured tube pan.
Place all ingredients in crock-pot. Cook on low until cheese is melted (usually takes 1 to 2 hours).
Mix all together and bake in lightly greased pan at 350° about 25 minutes or until cake puffs up and then flops. Cool and cut in squares.
Brown sausage and drain. Put in microwave for about 1 minute because this helps to drain more. Add the rest of the ingredients and mix well. Put in fridge overnight.
Cook squash and onion in salt water. Drain well and mash squash. Add rest of the ingredients. Bake in greased casserole dish at 350° for about 10 minutes.
Trim off crusts from bread. Flatten bread with rolling pin, so each slice is really thin. Beat together 2 cheeses (which have been softened) and egg. Mix well with rotary beater until smooth. (Leave some lumps of Bleu cheese.)
Brown and drain ground beef. Stir in soup. Add extra Italian seasoning, if desired. Cook spaghetti and drain.
Place eggplant in colander, toss with salt and let sit for 1 hour to remove moisture; pat dry. Heat 1/4 cup olive oil, saute onions, zucchini, peppers and garlic for 10 minutes. Place remaining 1/4 cup olive oil in separate skillet. Over medium-high heat, saute eggplant until tender, approximately 10 minutes. Remove with slotted spoon to casserole with other ingredients. Add to casserole tomatoes, broth, 1/2 cup parsley, basil and spices. Cook over low heat 30 minutes. Stir occasionally. After 30 minutes, add black beans, corn, dill and lemon juice. Cook an additional 15 minutes. Adjust seasonings and stir in remaining 1/2 cup parsley.
Combine all ingredients. Coat pork tenderloin with sauce and let soak for 1/2 hour. Bake as usual.
Brown meat, onion and garlic. Drain and cool. Stir in Mozzarella cheese, bread crumbs, parsley and egg. Season with salt and pepper.
Soften cream cheese to room temperature. Drain pineapple; add juice to Coca-Cola and bring to a boil. Pour over jello and stir until dissolved. When slightly warm, add cream cheese and beat until thoroughly mixed. Sweeten strawberries to taste with Sweet One. Add to mixture and beat slightly. Add pineapple and nuts; stir until mixed. Add mayonnaise and mix thoroughly. Refrigerate until firm.
Preheat oven to 350°. Place potatoes and onion in an 8 x 8-inch casserole dish. Mix soup and milk. Pour into casserole. Top with pork chops. Cover and bake at 350° for 1 hour and 15 minutes.
Melt butter. Mix all other ingredients, except fruit. If mixture is too soupy, add more Bisquick to thicken. Prepare fruit and add to center of mix. Do not stir! Bake at 375° for 30 minutes.
Heat juice, marshmallows and Jell-O. Cool. When cooled, add cheese, nuts and cream. Chill overnight. Makes 8 servings.
Melt margarine and pour in sugar to dissolve. Add milk and potatoes to mixture. Add vanilla and nuts. Beat eggs and add to mixture. Mix well. Cook 1 hour at 350°.
Melt butter and stir in vinegar, ketchup and mustard. Pour over meat and bake.
Crumble cornbread. Add bread cubes and rice. Saute onions and celery in margarine until tender. Add to cornbread mixture. Add beaten eggs, boiled eggs and margarine. Add spices and soup. Add pecans last. If dressing is too dry, add either bouillon or water to moisten. Bake at 350° for 45 minutes (don't overcook). Dressing should be quite moist when done.
In a large bowl, put the sugar and flour. In a saucepan, put the oleo, Crisco, water and cocoa. Bring saucepan ingredients to a boil. Add to sugar and flour. Mix well and add the eggs and buttermilk with the soda dissolved in it. Beat well. Pour in greased and floured 9 x 13-inch pan. Bake at 350° to 400° for 30 minutes.
Whisk together mayonnaise and buttermilk. Stir in remaining ingredients. Refrigerate, covered, at least 8 hours.
Blend first 4 ingredients. Add 1 egg at a time. Add strawberries. Bake at 350° for 30 minutes.
Layer with onions, then homimy and chili, then cheese. Add juice until moist. Bake 30 minutes at 350°.
Brown chicken breasts in pan with canola oil. Place in baking dish skin side up. Brush Russian salad dressing over the chicken and add one can of drained apricots. Bake at 350° until golden brown and tender (approximately 1/2 to 3/4 hour). Serve over a bed of wild rice and garnish with steamed broccoli.
Mix all ingredients. Roll out thin and let set for 20 minutes. Add to boiling broth. Add enough milk for juice. Never stir!! Cook until done.
Cream sugar and shortening. Add eggs. Mix well. Add pineapple, salt and vanilla. Dissolve soda in boiling water and add to mixture. Stir in flour, one cup at a time. Bake at about 350°.
Heat oil in large skillet. Add chicken, vegetables and garlic. Stir-fry until chicken is cooked through. Mix cornstarch, ginger, broth and soy sauce until smooth; stir into skillet. Stirring constantly, bring to a boil. Boil 1 minute.
Use a 4-inch deep large roasting pan. Place your pork ribs in bottom of pan. Peel and cut onion in half. Place 1/2 onion on each end of pan. Cover completely with barbecue sauce (onion and ribs). Place aluminum foil over pan. Cook at 350° for 1 hour and 35 minutes.
Heat oil. Add all ingredients except cabbage and sugar. Cook 20 minutes. Add cabbage and 1 cup water. Cook 20 minutes more or until tender. Make corn bread and get down!
Soften the gelatin in warm water. Combine the orange juice and gelatin with Equal or sugar. Refrigerate until jelled. Cut the gelatin into small cubes; serve in champagne glasses. Garnish with the grated orange rind.
Mix cake mix, egg, butter and pecans. Grease sheet pan. Press ingredients in pan.
Grease and flour tube pan. Mix together oil, eggs and sugar. Sift together all dry ingredients. Add to egg mixture, then add nuts and carrots. Bake at 350° for about 1 hour. Use Carrot Cake Frosting (found elsewhere).
Mix all ingredients except chocolate chips. Press into buttered pan. Melt chocolate chips. Pour over peanut butter mixture. Cool, cut and serve.
Mix horseradish and dry mustard well. Mix in remainder of ingredients. Makes 4 cups. Good on sliced ham. Will keep in refrigerator for years.
Let cream cheese soften and mix with sugar and 3/4 bowl of the cool whip. Add butterfinger candy bars. Put this mixture into the crust and top with the remaining cool whip. Garnish with more crushed candy bars. Freeze for 4 hours.
Heat oil. Brown beef; drain. Sprinkle uncooked noodles over meat. Combine water, tomato sauce and onion soup and pour over noodles. Bring to a boil; cover and simmer for about 30 minutes or until noodles are tender. Add water as needed.
Cream shortening and add sugar. Add eggs and beat in well. Add remaining ingredients and mix until well blended. Pour into greased pans. Bake for 55 minutes for large loaf pan, or 30 minutes for small loaf.
Dissolve marshmallows in hot milk. Layer ingredients in an oblong pan, starting with crumbs mixed with vanilla and marshmallow mixture, then whipped cream and pineapple. Top with layer of graham cracker crumbs. Serves 12.
Cook broccoli pieces for 7 minutes in microwave. Cook pepper pieces and onions for 5 minutes in microwave. Mix other ingredients into vegetables. Cook all (broccoli and vegetables) and other ingredients another 5 to 10 minutes to taste tenderness. Or, may bake in oven for 30 to 45 minutes to taste tenderness and with rest of oven-dinner main meat dish.
Combine beef and onion and microwave 2 to 3 minutes. Add rice, tomato sauce, celery and salt to taste. Stuff the peppers and place each on a square of plastic wrap. Twist the corners together. Place into a casserole dish and cover with plastic wrap. Microwave for 8 minutes.
Cut cleaned scallops into half, but do not cut the red coral. Simmer in milk with salt and pepper (to taste) for 15 minutes. Strain; reserve milk. Melt butter in saucepan. Add flour and mix well. Gradually stir in warm milk. Avoid lumps. Add mushrooms (cut in pieces). Add the sherry and the scallops. Place in ovenproof dish. Cover top with mashed potato. Dot with butter and bake at 350° until the top is lightly browned, about 20 to 30 minutes. Garnish with parsley. Soft rolls can be added to scallops, if available.
Combine sugar and milk in a large glass bowl. Microwave on High for 4 minutes; stir well. Continue cooking for 1 1/2 to 3 minutes on High, or until boiling and sugar dissolves. Stir in remaining ingredients until melted. Pour into buttered 8 x 8-inch dish. Cool; cut into squares. Makes about 3 dozen fudge squares.
Make 2 cups of biscuit dough, sweeten with 1 tablespoon sugar. Roll out as for pie crust.
In large mixing bowl beat together eggs and sugar. Add all other ingredients and pour into greased 9 x 13-inch pan. Crumble streusel topping over batter and bake in 350° oven for 45 to 50 minutes.
Cream shortening, peanut butter, egg, milk, vanilla and sugars. Add soda, salt and flour. Shape into balls; roll in sugar and bake at 375° for 10 to 12 minutes. Top each with a chocolate star immediately; press firmly so cookie cracks around the edge.
In a large bowl, combine strawberries, 1/4 c of the sugar and lemon juice. Crush with a potato masher until strawberries are almost pureed. Set aside.
Preheat oven to 375°. In skillet, brown ground beef, chili powder, salt and garlic salt until light brown. Drain. In a small bowl, combine sour cream, mayonnaise and onions.
Combine sugar and cinnamon. Cut biscuits in fourths. Put in large bowl with sugar and cinnamon. Seal bowl and shake. Melt margarine and pour over this in a Bundt pan. Bake at 350° for 30 minutes. Remove from pan immediately.
Combine spinach, bacon, eggs, onion and dressing to moisten; toss lightly.
Pick meat from bones and add chicken back to broth. Season to taste with salt and pepper. Add celery, carrots, peas and onion. Thicken broth with flour. Top with biscuit; bake in 375° oven until biscuits are done.
Cook and drain meat, then mix all other ingredients in a casserole dish. Bake 45 minutes at 400°. On plate, sprinkle with chips. Top with meat mixture and then sprinkle with Cheddar cheese.
In large bowl, mix sugar and unsweetened chocolate; add eggs, one at a time, until all blended well. Mix in vanilla. Mix flour, baking powder and salt; add slowly to chocolate mixture. Cover and chill 2 hours. Drop mixture by rounded teaspoonful into confectioners sugar lightly coating. Bake at 350° for 12 to 14 minutes; set aside to cool.
Mix Jell-O, marshmallows, sugar and hot water. Leave out of refrigerator until marshmallows are dissolved. Cover and refrigerate until thickened. Add whipped cream, pineapple, cream cheese and nuts. Chill before serving.
Drain water from artichoke hearts and chop them. Place all ingredients in bowl. Mix at medium speed with electric mixer. Pour in Pyrex dish. Bake at 350° for 35 to 45 minutes. Serve with bagel chips or tortilla chips. Double for large group.
Boil chicken breasts and pull chicken from bone. Crush Ritz crackers. Use 1/2 of Ritz cracker crumbs in bottom of casserole. Place chicken on top of crumbs. Mix sour cream and cream of chicken soup. Pour over chicken. Sprinkle with poppy seed. Put other half Ritz cracker crumbs on top. Bake at 350° until brown.
Melt butter in pan. Add onion and celery; saute for 5 minutes. Do not brown. Add flour until mixture is well blended. Add hot chicken broth and cook for 30 minutes.
Put butter, sugar and unbeaten eggs in bowl. Beat and blend very well. Add sour cream, sifted flour, baking soda, baking powder and salt. Blend well. Last, make a thin paste of Hershey's cocoa and hot water. Blend all this into the batter. Stir well and pour into 2 (9-inch) greased layer cake pans. Bake 30 to 35 minutes in 350° oven. Put layers together with any chocolate frosting or whipped cream.
Let rise; shape into buns and put into greased pan and let rise until light and about double in size. Bake in 350° oven about 25 to 30 minutes. This is large portion. I use 1/2 of recipe.
Mix all ingredients together. Pour into unbaked pie shell. Bake for 30 minutes at 350°.
Cream shortening and sugar. Add molasses and egg and mix well. Combine dry ingredients and add to above. Mix well. Chill. Make into small balls. Roll in sugar. Flatten with a fork dipped in sugar. Bake at 375° for 12-15 minutes.
Brown beef with onion and peppers; drain well. Stir in other ingredients; simmer 10 minutes.
Cut potatoes in half. Score cut surface. Place melted butter in bottom of baking pan. Place potatoes cut-side down in pan. Bake at 350° until tender. Turn potatoes and brush Italian dressing onto cut side. Bake, cut-side up, 5 additional minutes. When done, brush on more salad dressing.
Preheat oven to 375°. Placing chips in Ziploc bag and using a rolling pin, crush into coarse crumbs (about 2 cups). Set aside.
Cream the shortening and sugar; add eggs, one at a time, beating between each addition. Add half the flour and half the milk. Mix well. Add remaining flour and milk. Mix well and add vanilla. Grease (using butter) and flour pans. Put 2 or 3 tablespoons of batter in each layer, enough to cover bottom. Layers do not have to brown. Bake at 350° until dry. Cook about 6 at a time by putting them on both racks of the oven. Do not wash pans between layers. Wipe with paper towel and regrease with butter and flour. Have chocolate filling ready and pour over layers as they get done.
In skillet over medium heat, in 1 tablespoon olive oil, cook chicken 15 minutes or until browned on both sides. Remove chicken and keep warm. In same skillet, in remaining olive oil, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is tender and vegetables are crisp-tender.
In large skillet, brown beef; drain. Add barbecue sauce and onion. Separate biscuits and roll flat with rolling pin. Place each biscuit in muffin pan cup. Spoon meat into biscuits; sprinkle each with cheese. Bake at 375° for about 12 to 15 minutes, or until biscuits are brown. Kids love these; they like to help with the rolling of the biscuits, too!
Let bread dough thaw. Break off pieces and flatten. Fry in hot oil about 5 minutes until golden brown; turn over and fry other side. Drain on paper towels and sprinkle with cinnamon sugar, powdered sugar or spread with jelly or jam.
Combine first 5 ingredients. Add blueberries and toss. Make well in center; set aside. Combine milk and next 5 ingredients. Add to dry mixture and stir. Spoon in muffin pan, sprayed with cooking oil. Fill 3/4 full. Bake at 350° for 15 to 20 minutes. Makes 12 muffins.
Combine flour, shortening, sugar and salt. Mix very well. Combine vinegar, water and egg and add to flour mixture. Mix with hand until it forms 1 large ball. Chill 15 minutes. Divide into 6 balls. Roll on lightly floured board. Makes 6 single crusts or 3 double. Unused crust may be frozen or refrigerated.
Mix margarine and crumbs. Heat soup. Remove from heat and add mayonnaise, lemon juice and curry powder. Cut broccoli stalks in half lengthwise. Place broccoli in bottom of 12-quart casserole. Spread chicken over broccoli and add sauce. Top with buttered crumbs. Bake in preheated oven for 30 minutes at 350°.
Heat undiluted soup. Add cream cheese and stir until dissolved. Soften gelatin in lemon juice and, off heat, add to hot soup. Let cool. Drain tuna and stir into the soup mixture along with the other ingredients. Grease a 6-cup mold with mayonnaise or vegetable spray. Add tuna mixture and chill. Unmold and serve. Great with toasted pita or party rye.
Cream together butter and sugar. Add eggs and mashed bananas; mix well. Mix dry ingredients. Alternate dry ingredients and milk to creamy mixture. Mix well and fold in nuts. Pour into 2 well buttered 9-inch pans and bake at 350° for 30 minutes or until done.
Mix together in order: flour, sugar, soda, cinnamon, salt, oil, eggs, vanilla, apples and chopped nuts. Pour in Bundt pan and bake 2 hours in a 300° oven.
Separate eggs. Cream	sugar and oleo. Add slightly beaten egg yolks and stir. Add raisins and pecans. Beat egg whites until stiff and fold in first mixture. Pour in unbaked pie shell and bake in a slow 325° oven until set in center. Don't overcook.
Grate 2 quart casserole. Bake for 45 minutes at 325°. Grate cheese and mix with stuffing mix. Put on top. Bake about 5 more minutes.
Cook broccoli according to directions. Drain well. Place in a 13 x 9-inch pan. Add all ingredients except stuffing mix. Mix well. Pour over broccoli. Top with stuffing mix. Dot with butter. Bake at 350° for 30 minutes or until bubbly.
Melt the margarine on a cookie sheet. Sprinkle cake mix over the top. Arrange in layers on top; marshmallows, chocolate chips and Rice Krispies. Drizzle condensed milk over the top and bake at 350°f. 180°c. gas mark 4 for 20-25 minutes.
Dressing: In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and butter. Press evenly to bottom of 9-inch spring-form pan. In large mixer bowl, beat the cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup mini chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake for 1 hour. Turn oven off; allow to cool in oven for 1 hour. Remove from oven. Cool to room temperature. Refrigerate before serving. Cover and refrigerate leftover cheesecake. Makes 10 to 12 servings.
Melt butter in baking dish.	Mix milk, sugar, baking powder and flour. Put fruit in hot melted butter, then pour batter on top. Do not stir.	Bake at 400° until done.
Soften gelatin in cold water and vinegar. Mix tomato juice, onion, salt and pepper. Boil 5 minutes. Add horseradish, lemon juice and sugar. Add softened gelatin; stir until dissolved. Cool. Add cabbage, celery, green pepper and pimento. Mix well. Pour into mold. Chill until firm.
Pour rice in bottom of casserole dish. (Season lightly with salt.) Cover with onion and bell pepper. Place pork chops on top. Pour soup and water over pork chops. Liquid should cover top of pork chops. Bake until rice is done. Easy and delicious!
Mix the first 7 ingredients in a large roasting pan. Add the cheese, oil and Worcestershire sauce. Mix the 3 salts together and sprinkle over mixed ingredients. Mix well. Bake, covered, 1 hour at 250°. Bake, uncovered, at 250° for 1 hour. Store in airtight container.
Cut meat into bite size pieces or 1/2-inch strips. In large bowl, add chopped garlic, ginger, brown sugar, pepper, oil, water and soy sauce. Mix well. Sprinkle tenderizer on steak and pour mixture over steak. Let set overnight, stirring at least once.
Peel, seed and slice cucumbers. Use cucumbers that are too big for other uses (those that have turned yellow are okay). Mix together 1 gallon water and the lime. Pour over cucumbers; let stand for 24 hours. Wash thoroughly. Put into ice water for 3 hours; drain. Make syrup with the sugar, vinegar and food coloring. Make a spice bag with the remaining ingredients. Bring to a boil the vinegar, sugar, coloring, spices and candy. Pour cucumbers into the mixture; bring back to boil. Let stand for 24 hours. Bring back to boil; boil for 30 minutes. Pack into clean, hot jars. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 pints.
Mix together. Put in a 9 x 13-inch shallow casserole (greased). Bake at 325° for 1 hour.
Grease and lightly flour 2 (8 1/2-inch) round baking pans. Stir together flour and baking soda. In mixing bowl, beat shortening about 30 seconds. Add sugar and val; beat until well combined. Add eggs, one at a time, beating 1 minute after. Stir in cooled chocolate and sour cream. Add dry ingredients and 1 cup water alternately to beaten mixture; beat after each addition. Turn into prepared pans. Bake in 350° oven 30 to 35 minutes. Cool 10 minutes on wire racks.
Boil sugar, margarine and syrup slowly for 5 minutes. Remove from heat and add vanilla, salt and baking soda. Pour over popcorn and stir well. Put in very large pan and bake for 40 minutes at 250°. Stir every 10 or 15 minutes. Let cool and store in airtight container.
Place rice in bottom of pan. Place chicken on top. Mix together soups, milk and water and pour over chicken and rice. Sprinkle onion soup over all. Seal tightly with foil. Bake at 325° for 1 hour and 15 minutes.
In medium microwave-safe bowl, place chips and shortening. Microwave at High for 1 to 1 1/2 minutes or until smooth when stirred. Stir in nuts. Spoon heaping teaspoonfuls of mixture into 1-inch paper candy cups or paper-lined mini muffin cups, filling each cup half full. Refrigerate until firm. Peel off paper cup, if desired. Makes 14 to 16 candies.
Brown garlic in 2 tablespoons oil. Add beans, remainder of the oil and all the seasonings. Cook pasta as directed. Drain almost half the water off the pasta. Add other ingredients plus the crushed tomatoes. Stir and heat 15 to 20 minutes. Makes 4 quarts.
Sift together flour, baking powder, salt, soda and cinnamon. In large bowl, mix oil, sugar, flour and eggs. Add apples and nuts (thick mixture). Mix well and place in 2-quart casserole. Sprinkle caramel bits on top. Bake for 40 minutes at 350°. Serve topped with whipped cream or ice cream. Freezes well.
Cube the bread and toss with the onion. Let stand in refrigerator overnight. Add the shrimp, crab, celery and mayonnaise. Place in bowl and decorate.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cream sugar and vanilla together until fluffy. Blend in remaining ingredients, except cinnamon and 1 tablespoon sugar. Pour into prepared pan; sprinkle with cinnamon and sugar. Bake for 1 hour. After cooling, this bread may be wrapped and frozen.