HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream butter and sugar using electric mixer. Add vanilla, scraping down bowl as needed. Add flour and salt, mixing until thoroughly combined. Roll tablespoons of dough into small balls about 1-inch in diameter. Place dough balls on lightly greased cookie sheet about 1-inch apart. Press down the center of each ball with a spoon, forming a depression. Fill each with a teaspoonful of preserves or nuts. Bake in 325° oven for 15 to 20 minutes or until golden brown. Transfer cookies immediately to a cool, flat surface. When cookies are completely cool, dust with confectioners sugar. Yields 2 dozen.
In the top of a double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milk and cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks; return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cool for about 10 minutes.
Saute onion and pepper in 1 stick oleo; add broth and tomatoes. Cook for 10 minutes. Stir and break up tomatoes. Add diced cheese, peas and chicken. Cook until cheese is melted. Cook noodles in chicken broth. Mix noodles and sauce. Place in large baking dish; bake in 350° oven until bubbly.
Mix onion soup mix, add 8-16 oz. of Russian dressing and apricot jam together, mix well, about 3 minutes, pour over chicken. Place chicken in a crockpot or slow cooker. Pour mixture over chicken and cook for 6-8 hours on low or 4-5 hours on high. Serve over a bed of steamed or cooked rice.
Dissolve yeast well in warm water. Pour milk and egg into a blender. Put on top and blend on low speed for about one minute. Add the yeast/water mixture and Bisquick mix. Blend well for about 2 or 3 minutes on low speed. Set in refrigerator overnight. Pour onto hot, greased griddle and turn when bubbles form on top. Good with maple syrup or warm sweetened strawberries and Cool whip.
Wash cucumbers. Chill in ice water and pack in jars. To jar, add all ingredients, except vinegar, salt and water. Combine salt, water and vinegar; boil. Pour into jars and seal. (Heat jars in pan of hot water to seal.)
Cook bacon until crisp; drain; reserve. Saute onion until tender. Add hamburger and brown. Add bacon, rice, 1/2 teaspoon salt and pepper. In small kettle, put crushed tomatoes, brown sugar, vinegar, thyme and remaining salt and pepper. Heat to boiling. Arrange 1/3 of cabbage in a 3-quart dish; spoon 1/2 meat mixture over, then half of sauce. Repeat, layering, ending with cabbage and sauce. Poke bay leaf into center. Cover and bake at 375° for 1 hour, or until cabbage is tender. Remove bay leaf.
Mix first 4 ingredients together and be sure it is smooth. Fry in a small skillet in a small amount of butter. Cook vegetables (carrots and broccoli). Salt and season. Then roll vegetables in crepes and put in a baking dish. Saute onions in butter. Make a white sauce of flour and milk. Cook white sauce in onions; add at least 8 ounces of shredded cheese. Pour over crepes and heat to serve.
In medium skillet, brown ground beef; drain. Stir in green beans, soup, water, seasonings and 1/2 can onions. Pour into a 1 1/2-quart casserole. In medium bowl, combine mashed potatoes and 1/2 can onions. Spoon potato mixture in mounds around edge of casserole. Bake, uncovered, at 350° for 30 minutes, or until heated through. Top potatoes with cheese and remaining can of onions. Bake, uncovered, for 5 minutes, or until onions are golden brown.
Combine berries, sugar and cinnamon. Cook over low heat 15 minutes. Cool slightly and spoon into dessert dishes. In small bowl combine granola, coconut and butter and spoon over berries. Serve.
Mix all together. Cook to a boil and add ham. Let sit for flavors to blend.
Melt chocolate chips in a double boiler. Separate eggs. Beat yolks and add to melted chocolate chips (not too hot). Beat the whites stiff. Fold into chocolate chips and egg yolks. Pour in a 9-inch baked pie shell. Refrigerate and when cool top with whipped cream.
Mix and set aside for 1 hour. Dip mushrooms 10 minutes before you fry. Fry at 375°.
Mix bread crumbs, Parmesan cheese, salt and parsley. Add garlic, mustard and Worcestershire sauce to the melted butter. Dip chicken in the butter mixture, then in bread crumbs. Place in a large shallow pan and drizzle with remaining butter. Bake in 300° oven for 1 1/4 hours. Makes 6 to 8 servings.
Prepare a roux by heating oil and bacon drippings in a skillet. Add flour gradually while stirring and cook until deeply browned. Add onions and pepper. Cook until tender and then add parsley and garlic. Cook a few minutes and add 4 cups cold water. Stir until the mixture is smooth. Add wine, lemon juice and Worcestershire sauce. Sprinkle with cayenne. While roux is cooking, salt and pepper the turtle meat and brown in cooking oil. Add this to the roux and cook for about 2 hours. Add water if the stew becomes too thick. Serve over rice or pasta.
Heat oven to 450°. Put meat on foil (enough to wrap up meat and veggies, 2 to 2 1/2 feet). Stir together mushroom and onion soups; spread on meat. Put veggies on top and around. Sprinkle water on veggies (use less if using mushrooms). (I also sometimes season meat with garlic salt and pepper.) Fold foil over and seal securely. Cook 1 1/2 hours or until done.
Saute bacon until crisp. Drain on paper towels. Crumble and set aside. In a large straight-sided glass salad bowl, arrange salad in layers this way: crumbled bacon; Romaine, broken into bite-sized pieces; cherry tomato halves; broccoli, cut into small flowerettes; red onion, thinly sliced.
Saute mushrooms, onions and celery in margarine. Add potatoes, water, bouillon, salt and pepper. Cover and simmer 20 minutes.
Blend sugar and Wesson oil. Add other ingredients and mix well. Pour into greased	and floured 10 x 15-inch pan. Bake at 350° for 30 minutes.
Heat soup. Do not boil. Mix gelatine in 1/4 cup cold water. Stir into soup and cool. Crush 1 can shrimp with fork (may use blender, but only for a second; if over blended can make mixture too thin). Mix with other ingredients. Layer mixture with second can of whole shrimp*. Refrigerate overnight. Serve with Ritz crackers.
In heavy, large skillet, saute onion, green pepper and garlic. Add finely broken up ground beef. Brown meat until it no longer looks reddish. Mix in beans, corn, soup and water. Season with salt, pepper and chili powder. Simmer about 15 minutes. Pour into 9 x 13-inch baking dish. Mix 1 package cornbread mix according to package. Spread over meat mixture. Place in oven and bake at 425° until cornbread is done. Eat hot.
Heat oven to 350°. Brown ground meat and onion; drain. Spoon into 13 x 9 x 2-inch baking dish or size you wish. Stir seasoning mix, tomato sauce and corn; stir remaining ingredients until blended and pour over beef mixture. Sprinkle with the cheese. Bake until golden brown. Serve with sour cream and chopped tomatoes, if desired.
Heat oven to 325°. Grease loaf pan with shortening. Mix sugar, bananas, oil and eggs in bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan. Bake 60 to 70 minutes until toothpick in center comes out clean. Let cool 10 minutes. Remove from pan. Let cool completely before slicing.
Combine stuffing crumbs and butter; set aside. Place chicken in shallow, ungreased baking dish. Top with cheese, soup, water and crumbs. Bake for 1 1/2 to 2 hours at 325°, uncovered.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Stir in food coloring. Add crushed cookies, fold in cool whip, and pour into pie crust. Chill at least 3 hours. Garnish as desired. Serve chilled. Refrigerate leftovers. Servings 8. May top with chocolate shavings, additional cookie pieces or mint leaves.
Measure 1/4 cup water and 1/2 cup syrup in measuring cup (put water in cup first). Pour 1 1/2 cups sugar along with water and syrup in a large iron skillet and mix well. Bring to a boil on high and then reduce heat to medium-high and add the peanuts and pinch of salt. Bring back to a boil and cook on medium-high heat (keep it stirred or it will burn) until syrup turns a reddish brown or peanuts pop (about 10 to 12 minutes). Add the vanilla and butter and stir well, then add the soda (this is the last item to add), stirring quickly, then pour into a large shallow 4-sided buttered cookie sheet. Spread mixture over evenly in pan and make sure air bubbles are out. Ensure that you have the cookie sheet ready when mixture is ready to pour or it will overcook. After it has cooled for about 30 minutes or when you can twist the sheet and it pops out, it is ready to break into pieces and put in a covered jar.
Combine all ingredients ahead of serving (except bacon/ham and nuts). Toss well. Add bacon and nuts over top. Serves 6 to 8.
Wash squash; slice. Bring water to a boil and boil squash and onion together until tender. Place squash and onion in layers with cracker crumbs, butter, salt and pepper. Top with cheese and bake until cheese is brown.
Mix pudding as directed and add Cool Whip. Line 9 x 13-inch pan with crackers and alternate with pudding. Spread frosting over last layer of crackers. Put in refrigerator.
Shape beef into patties and brown in fat. Remove meat and saute onions, mushrooms and peppers in pan, reserving 4 thick slices of onions and 4 rings of green peppers. Return patties to skillet, laying onion slices and green pepper slices on top of each patty. Add noodles and tomatoes and simmer with lid for 45 minutes.
Cream shortening and sugar, then beat in eggs. Sift dry ingredients and add milk and eggs to mixture. Fold in bananas, vanilla and nuts. Bake in a 15 x 10 x 1-inch pan for 30 to 35 minutes at 350°.
Line a glass bowl with ladyfingers, sides and bottoms; then sprinkle with a package of dry cherry jello. Dribble sherry over this, then slice bananas over all. Spread with Cool Whip. Chill. This dessert is better made the day before serving. This can be made in a fancy bowl and served from the table.
Mix first four ingredients and bring to a boil. Boil for 4 minutes. Turn off heat and mix in peanut butter and Marshmallow Creme. Stir until mixture begins to thicken. Pour into buttered dish and let set.
Melt butter in baking dish (deep and or dish). Mix flour, sugar, milk and cinnamon. Mix well. Pour batter over melted butter. Do not stir! Top with peaches and juice. Bake at 350° for 1 hour. Can serve with whipped cream.
Mix all ingredients with electric mixer. Bake at 350° for 1/2 hour if warm. If refrigerated, bake at 350° for 1 hour. This is a good mashed potato dish to make ahead of time, then all you have to do is put it in the oven an hour before serving. Sometimes, I add a little half and half to get a smoother consistency.
Cook ham bone in 6 cups water with sliced onions, garlic and bay leaf. Simmer for 1 1/2 hours. Remove bone and add ham scraps, tomatoes, peppers, potato, carrots, celery and barley. Simmer for an hour.
Grate up zucchini and carrot and saute in a little olive oil with garlic, oregano, basil, salt and pepper to taste. Add puree, paste and a little water to desired consistency and let simmer for up to 5 hours (the longer the better!). Or use your favorite spaghetti sauce recipe, adding the zucchini and carrot for added body and nutrients. The kids (and dad) don't have to know they're eating their vegetables.
Mix the first 5 ingredients in blender. Lightly grease deep pan with Crisco; pour in mixture. Press down the Swiss cheese and diced ham, bacon or crab. Bake at 350° for 45 minutes. Serves 6.
Spread cream cheese in a 9-inch baking dish (1/4-inch thickness). Sprinkle diced vegetables over cream cheese. Top with 1/2 bag Monterey Jack cheese. Pour whole bottle of chili sauce over vegetables and cheese. Sprinkle remaining Monterey Jack over top. Bake at 350° for 30 minutes, until cheese is melted. Serve with nacho chips.
Saute crawfish and onion in butter until onions are soft (about 10 minutes). Set aside. Combine corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs and corn. Mix well. Grease a large baking pan, 9 x 13-inch. Layer 1/2 corn meal mixture on bottom. Next pour crawfish-onion mixture over. Then evenly spread a layer of cheese. Sprinkle with peppers. Top with remaining corn meal mixture. Bake at 350° for 45 minutes.
Melt margarine and stir in stuffing. Line casserole with 1/2 of the stuffing mix. Combine all other ingredients and spoon into casserole. Cover with remainder of stuffing. Bake 1 hour at 350°.
Mix all ingredients in order given. Bake in a 9 x 13 pan 25 minutes at 350°. It's good with a powdered sugar frosting with butter in it.
Cook burger and onion in frying pan until done; drain. Then put in a 9 x 12-inch pan (spread out). Put both soups over the top and spread over burger, then place cheese on top of this. Last, place Tater Tots on top. Cook until Tater Tots are done.
Combine. Stir well. Let set several hours before using. Can be stored in fridge to extend its life, but let warm to use.
Fry bacon until crisp. Add corn, sugar and butter to drippings in skillet. Salt and pepper. Crumble bacon back into skillet. Cover and simmer for 30 minutes on medium heat.
Mix sugar and water. Boil 8 minutes. Cool, add extract, coloring and vodka. Bottle and shake well. Ready for use.
Grill the beef over charcoal. Slice it into strips 1/8-inch thick. Put in a large bowl. Peel the onion, slice it and add to beef. Add the lime juice and fish sauce. Mix well. (You can add cucumber and tomatoes.) Arrange a single layer of lettuce leaves on a serving platter and place the beef mixture on top. Garnish with sprigs of coriander and mint.
Cream the cream cheese and butter; add sugar and vanilla. Spread on layers and sprinkle with nuts.
Prepare chocolate cake batter as directed. Spoon into 18 greased muffin cups. Bake 20 minutes, cool completely on wire racks. Using 1 tub Cool Whip (thawed), spread on bottoms and sides of cupcakes. Roll in coconut. Place cupcakes top sides down on serving plate. Refrigerate until ready to serve.
Combine all ingredients and place on greased cookie sheet. Bake 20 to 25 minutes in 350° oven. Cool, then frost.
Cook spaghetti; set aside. In same pot, combine soup, water and cheese. Heat until cheese melts. Add rest of ingredients and then add spaghetti. Heat through and serve. YUMMY!!!
Mix by hand, do not use mixer. In a bowl combine sugar and eggs. Sift flour, salt, cinnamon and soda. Add to first mixture, with oil. Add fruit and nuts. Mix thoroughly. Bake in tube or Bundt pan at 350° for 1 hour and 10 minutes. Let cool in pan 20 to 25 minutes. Glaze with frosting.
Wash and slice squash in large pan. Cover with water. Add butter. Cook until tender. Drain, mash squash. Add cracker crumbs and onions. Stir well. Add 3/4 of cheese. Add eggs, salt and pepper. Pour into buttered casserole dish. Top with remaining cheese and cracker crumbs. Bake 20 minutes at 350° or until cheese and cracker crumbs are brown.
Brown meat and onion in small amount of fat. Add tomatoes. Season and bring to a boil. Add noodles; cover tightly. Cook 20 minutes.
Stir jello into the boiled water until dissolved. Add strawberries, bananas, pineapple and pecans. Pour 1/2 of mixture (I use a 12 x 9 Pyrex dish) into dish. Set into refrigerator for an hour or until firm. Set the other half on the table so as not to set. Spread Cool Whip completely over the set dish. Add the rest of the mixture over the Cool Whip. Refrigerate.
In 2-quart glass casserole, heat butter 30 seconds. Add onion and cook for 2 minutes, stirring once. Stir in eggs, milk, salt and lemon juice. Cook, covered, 4 to 5 minutes, stirring every 2 minutes. When almost set, lightly fold in cream cheese. Cook one minute longer, rest 5 minutes, serve.
Boil first 6 ingredients together until thick. Add vanilla. Pour into pie crust that has been baked. Make meringue of the two egg whites.
Cook broccoli and stir in rice, chicken, soup, milk, half of cheese and onion. Sprinkle remaining cheese on top. Bake at 350° for 40 minutes.
Mix all together. Place in loaf pan. Bake at 375° for 1 hour. Cool 10 minutes. Turn out onto plate.
Saute onions then garlic in pot. Brown meat. Add tomato paste diluted with water. Add string beans, salt, pepper and allspice. Simmer as long as you want.
Grease 9 x 13-inch pan. Dump in the pie filling, nuts, pineapple and cake mix; stir lightly to blend. Top with dots of butter and bake at 350° for 30 to 35 minutes.
Combine pie filling with corn syrup. With mixer, blend at low speed. Add milk	and egg. Blend well. Stir in nuts. Pour into pie shell. Bake at 375° for 45 to 50 minutes. Cool at least 3 hours before serving.
In large frypan saute onion in oil until soft. In bowl combine ketchup, sugar, soy sauce, lemon juice and pepper. Add to pan with onions. Add chicken. Bring to boil. Cover and simmer 25 to 35 minutes or until chicken is done. Remove chicken. Dissolve cornstarch with 2 tablespoons water. Add to pan. Bring sauce to boil, stirring until thickened. Pour over chicken. Serve with rice.
Blend all ingredients. Pour over scored flank steaks day or two before serving. Turn occasionally. Cook over hot charcoal. Slice into thin diagonal strips. Marinade may be stored in refrigerator for several weeks.
Saute in large iron pot margarine, celery and onion until tender. Add water and lentils, cook 20 minutes, uncovered. Then add tomatoes, barley and spices. Simmer 45 to 60 minutes, covered.
Preheat oven to 350°. Use greased 13 x 9-inch baking pan. In large mixing bowl, stir together flour, baking soda, salt and sugar. Make a well in the center. Drain pineapple, saving 1/3 cup of juice. Add syrup, crushed pineapple, molasses, eggs and soft butter to flour mixture. Beat with large spoon until mixed. Pour batter into prepared pan; spread with spatula. Sprinkle with nuts and brown sugar. Bake for 40 to 45 minutes. Remove to rack. Cut into 12 squares. Serve with whipped cream. Tastes better if made day before.
*One 28 ounce can of tomatoes with liquid can be substituted; reduce water to 3 cups.
Combine first 7 ingredients in a medium bowl; set aside. Combine egg and remaining ingredients in a small bowl. Stir well and let stand 3 minutes. Make a well in center of flour mixture. Add cereal mixture to dry ingredients, stirring just until moistened. Spoon mixture into greased muffin pans, filling three-fourths full. Bake at 400° for 18 to 20 minutes.
In medium saucepan, cook onion and garlic in butter until tender. Stir in 1 1/4 cups water, tomato paste, horseradish, lemon juice, Worcestershire sauce, ground red pepper and salt. Simmer 10 minutes until thickens. Cover and chill several hours. Makes 2 cups.
Toast chopped pecans in margarine; set aside. Mix all other ingredients together. Roll into a ball. Roll ball in toasted nuts. Refrigerate.
Thaw and drain California Blend. Combine soup, 1/2 cup cheese, sour cream, pepper, pimiento and half can of onions. Pour into a 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with rest of cheese and onions. Bake, uncovered, 5 minutes more. Makes 6 servings.
Make macaroni and cheese as directed on box. Brown hamburg (drain off fat); add stewed tomatoes. Mix in macaroni and cheese mixture; simmer just long enough to blend flavors.
In large pot, cook cabbage in water until tender. Add tomatoes, onion, salt and pepper to taste (the more pepper, the better the soup is), mushrooms and sausage or hot dogs. Cover; simmer for 20 minutes.
Cook until meat is brown. Add onion, garlic, chili powder, salt and pepper. Add tomato soup. Simmer for 10 minutes. Add sharp cheese. Cook slowly until cheese is melted. Add rice. Cool. Cut peppers lengthwise, remove seeds. Boil in water for 3 minutes. Remove and drain. Cool slightly. Stuff with filling and bake at 400° for 30 to 40 minutes.
Grease and flour 2 small loaf pans. Pour equal amounts in each and bake at 350° for 40 to 60 minutes, or until toothpick comes out clean.
Stir together first 6 ingredients in a shallow dish or large ziptop plastic bag; add pork chops. Cover or seal and chill 30 minutes, turning once. Remove pork from marinade, reserving marinade. Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once. Bring reserved marinade to a boil in a small saucepan and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
Spread 2 cans bean dip (any or your favorite brand) in shallow bake pan for first layer.
Cut up the artichoke hearts. Add the other ingredients and mix well. Bake in a pie plate at 350° for 20 minutes or until brown and bubbly.
Mix all the ingredients in a bowl. Cover and chill for a few hours. Hollow out a round loaf of Italian bread. Cut center into wedges. Put hollow bread on a serving dish. Fill the center with the dip. Place bread wedges on platter to use for dip.
Mix onion and lime juice. Let stand for 20 minutes, then add all other ingredients. Chill and serve.
Use a 13 x 9-inch pan. Layer the pineapple, then the fruit filling. Next, sprinkle the entire box of dry cake mix. Cover top with pats of oleo. Bake at 350° for 50 to 55 minutes. After baking 40 minutes, take out of oven and sprinkle with pecans and return to oven and bake about 10 to 15 minutes more.
Mix the tuna and mayonnaise together; set aside. Mix butter, garlic and Parmesan into a thick paste. Butter the bread with the mixture. Place 4 slices of bread on a grill. Layer with tuna mixture and 1 slice cheese for each bread. Top each with second piece of bread. Grill until golden brown.
Layer ingredients: lettuce first, then in order: peas, onion rings, mayonnaise, sugar, Parmesan cheese and bacon. Cover with plastic wrap and refrigerate before serving.
In a large bowl, put a layer of 1/2 the brownies broken up and then add 1/2 the pudding, 1/2 Heath bars and 1/2 Cool Whip. Repeat layers and then refrigerate.
Melt about 1/2 cup oleo in a 9 x 13-inch pan. Sprinkle the pecans and coconut in pan. Mix the cake mix according to directions and pour over nuts and coconut. Mix together the cream cheese, 1 cup oleo and the powdered sugar. Drop by spoonfuls on top of cake batter. Bake at 350° for 40 to 45 minutes. Best eaten while still warm.
Put cabbage, meat, peppers, onion, salt and pepper in pot. Cover. Cook over medium heat for 1 1/2 hours or until cabbage is tender. Stir in rice; mix well. Pour in large casserole dish. Bake 30 minutes at 300°.
Mix all ingredients and place in casserole. Place in 400° oven and bake until warm throughout. Cut into squares and serve with fruit salad and croissants.
Mix sugar, melted butter and cinnamon together in a bowl. Cut bread in halves lengthwise, then into small pieces. Roll pieces into sugar mixture. Place into greased Bundt pan and let rise to top of pan. Bake at 350° for 35 minutes. Let cool and pull apart.
Mix all ingredients well. Shape into balls. Place on an oiled cookie sheet. Flatten slightly. Bake 10 minutes at 350°. Let cool and harden before removing from cookie sheet. Makes 2 dozen.
Cook raisins for a few minutes on low light until soft, but not mushy. Line cookie sheet with pastry. Spread mixture on, then sprinkle with mint. Bake at 400° until brown. Cut into squares.
Combine graham cracker crumbs and 1 stick of margarine, melted, and spread over bottom of a 9 x 13-inch pan; chill. Beat powdered sugar, eggs and 2 sticks margarine until fluffy. Spread over cracker crumb mixture. Place cut up bananas over powdered sugar mixture. Sprinkle pineapple around and between bananas. Spread Cool Whip over top and garnish with nuts and cherries.
Mix butter, sugar and egg. Add flour, baking powder, milk and vanilla. Stir in blueberries. Pour into greased muffin pans or cupcake paper. Bake at 400° for 20 minutes.
Brown sausage. Drain. Place in bottom of greased 13 x 9 x 2-inch baking dish. Cover with cheese. Break eggs gently over cheese, placing them individually throughout dish. Pour half and half easily around eggs just leaving the egg yolks showing. Bake at 400° for 45 minutes or until set. Great for company!
Layer the bean dip, avocado dip, sour cream mix, tomatoes or salsa, black olives and shredded Cheese. Serve with tortilla chips.