HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add extra egg, if dropped cookie is desired. Add 2 tablespoons sour cream if a soft dropped cookie is desired.
Mix chopped artichokes and crab with cheese and mayonnaise in a 2-quart glass dish. Microwave on High for 5 to 8 minutes, stirring once, until bubbly. Serve with crackers.
Open cans of clams; reserve clams. Mix clam juice with milk until it makes 2 cups. Melt margarine in a skillet; add chopped onion and simmer until onion is soft. Add flour and mix with onion. Add the milk and clam juice mixture and cook until the sauce is thickened. Add clams, mushrooms and Mrs. Dash seasoning to taste. Add parsley before serving over linguine. Also sprinkle Parmesan cheese over top before serving.
In large bowl, combine all ingredients. Cover and refrigerate at least 45 minutes to blend flavors, stirring occasionally. Make one hour before serving or up to 2 days ahead.
Crumble sausage in skillet and brown; drain well. Line bottom of buttered 9 x 13-inch pan with crescent rolls (pinch perforations to seal). Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 425° for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve.
Blend pineapple and bananas until smooth. Add water, sugar, lemonade and orange juice. Freeze. Remove 30 minutes before serving. Then add cold ginger ale.
Start cooking linguini according to package directions. While linguini cooks, make sauce. In a heavy 2-quart saucepan cook oil and garlic about one minute over moderate heat, until garlic just starts to turn golden. Add clam liquid, parsley, oregano, thyme, salt and pepper. Reduce heat to moderately low and simmer 5 minutes, stirring occasionally. Reduce heat to low, stir in clams and heat thoroughly. Remove from heat. Meanwhile, when linguini is almost cooked, add broccoli to the pot and cook a few minutes, until tender but still firm. Drain linguini and broccoli in a colander. Put into a large warmed shallow bowl and pour clam sauce over pasta. Sprinkle with parsley. Serve with grated cheese. Serves 4.
Brown ground beef; stir in onion, tomatoes, chilies and chili powder. Simmer for 10 minutes. Line a 9 x 13-inch dish with 6 tortillas; spread meat mixture over tortillas and top with the remaining tortillas. Sprinkle grated cheese over tortillas. Heat soup with 1/4 cup of water to make pouring consistency. Pour over cheese. Bake at 350° for 30 to 40 minutes. Serve with sour cream and taco sauce.
Cream margarine and sugar. Add eggs, then flour and baking powder. Press into a greased 9 x 13-inch pan. Go all the way up the sides and corners to the top.
Drain 2 cans yellow hominy. Add 1 can cream of mushroom soup. Saute 1 medium onion in 1/2 stick oleo. Add Cheez Whiz (for a milder taste, use 1/2 jar jalapeno and 1/2 jar plain Cheez Whiz). Mix all together. Pour into casserole dish (2-quart). Top with crushed corn chips. Bake at 350° for 30 minutes.
Mix all ingredients and place in 9 x 13-inch pan. Cover with foil lightly. Bake at 350° for 3 hours. (May like a little more sauce.)
Mix angel food cake as directed. Pour half cake mixture onto a jelly roll pan (or shallow cookie sheet) that has been greased and lined with wax paper, also greasing wax paper. Bake at 350° until slightly brown. Sprinkle powdered sugar onto a cotton towel and invert cake onto this, carefully removing wax paper. Roll cake up and allow to cool.
Arrange crackers on napkin-lined plates. In bowl, microwave butter for 10 seconds to soften. Add cheese and blend. Stir in egg yolk and shrimp.
Beat egg whites, salt and cream of tartar together, then gradually add sugar. Fold in nuts and vanilla. Bake at 300° for 20 to 30 minutes. Let cool.
Combine first 9 ingredients; mix well. Form meat mixture into small balls. Brown lightly in small amount of butter, then bake in oven at 350° until firm and brown.
Preheat oven to 350°. In a small saucepan combine first 3 ingredients; gradually stir in milk. Add butter, stirring constantly. Bring to a boil over medium heat; remove from heat. Stir in the next 3 ingredients. Toss vegetables. Turn into a 1 1/2-quart baking dish. Sprinkle with topping and bake for 20 minutes.
Cover cucumbers with boiling water. Let stand until next morning. Drain. Repeat this procedure next 3 mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine remaining ingredients. Bring to boiling and pour over cucumbers. Let stand two days. On the third day, bring to boiling the cucumbers and liquid. Seal in hot jars. (It is best to use a stone crock for soaking.)
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Mix all ingredients, except steak. Add steak and marinate 12 hours or overnight, turning occasionally. Broil a few minutes on each side until medium or medium-rare. Do not overcook. Slice diagonally across the grain in very thin slices. Serves 4.
Mix cake mix, margarine, 1 egg (beaten) and pecans together and press in bottom of buttered glass dish. Bake at 325° for 45 to 55 minutes. Cool in dish and cut into 2-inch squares.
Peel and devein shrimp; lightly dust with flour. Combine eggs, cream, salt and pepper; dip shrimp into mixture, then roll in coconut. Deep fry in hot oil (375°) about 3 minutes. Serve immediately with apricot or plum sauce.
Cook sugar, water and syrup in large saucepan until soft ball stage (235° to 240°). Add peanuts and butter. Continue cooking until hard ball stage (300° to 310°). Keep stirring. Cook over medium-high heat, stirring constantly. Remove from heat. Add baking soda and vanilla, stirring rapidly.
Mix all ingredients. Add broth from turkey or chicken until dressing is as thin as you like. Will thicken when baked. Bake at 350° until brown.
Mix all ingredients in a large saucepan. Stir to dissolve sugar or honey. Heat to just below boiling point. Mull for at least 15 minutes. Strain, if desired. Serve in large mugs.
Combine almonds, butter, crumbs and extract. Remove 1/3 cup of this mixture and set aside.
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan; bring to boil over low heat, stirring occasionally. Pour over vegetables, stirring gently to blend well. Cover and refrigerate 24 hours. Yields 6 to 8 servings.
Melt butter in baking casserole dish. Mix flour, sugar and milk. Pour on top of melted butter. Mix 1 tablespoon flour with peaches and juice. Pour over batter. Bake at 350° until golden brown.
Combine all ingredients and pour into a greased casserole dish. Bake at 325° for 1 hour. Let set a few minutes before serving.
Place sugar in bowl. Add cooking oil and eggs; beat well. Sift together flour, baking powder, soda, and salt. Add flour mixture to egg mixture and blend in vanilla. Add pecans and apples. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 1 hour or until done. Serve warm and topped with ice cream or whipped cream. Yield: 15 servings.
Bake pie shell 5 minutes at 375°. Let cool. Spread chopped ham on bottom, then add chopped Swiss cheese over ham. Combine light cream, salt and eggs. Blend mixture until smooth. Pour mixture over ham and cheese. Bake at 350° for 30 minutes.
Beat eggs with a fork. Add salt, baking powder, flour and water. Stir until moistened. Roll out. Let dry and cut. Now cook.
Stir flour and sugar together. Add spices and mix well. Add eggs and oil. Mix in baby food. Pour in prepared tube or loaf pan. Bake at 325° for 30 to 45 minutes.
Place blueberries on bottom of 13 x 9-inch pan. Layer pineapple over berries. Put sugar over top. Sprinkle cake mix over. Drizzle melted butter over. Top with chopped nuts. Bake at 350° for 45 minutes.
In top of a double boiler, saut onion and green pepper in butter (both chopped). Add the remaining ingredients. Cook until cheese has melted. Serve hot with crackers or party rye.
Mix together and store. Use as wish. Mix 1/2 cup of mixture with 1/2 cup hot water.
Combine first 3 ingredients and bring to boil while stirring; boil 2 minutes. Remove from heat. Add jar of marshmallow and 12 ounce jar of peanut butter. Stir until smooth. Add nuts. Pour into a 13 x 9-inch greased pan and let cool.
Heat oven to 350°. Cook asparagus as directed on package; drain. Wrap each ham slice around 2 to 3 asparagus spears. Place in an ungreased baking dish (10 x 6 x 2-inch). Mix soup and wine; pour over ham rolls. Bake, uncovered, until bubbly for 20 to 25 minutes.
Combine all ingredients. Mix well and drop by teaspoonfuls into medium-hot oil. When bottom turns golden brown, turn and brown the other side. Serves 8.
Mix the first 3 ingredients together, mix well. Then add the rest. Cook approximately 9 to 12 minutes in the microwave. Stir while cooking. The mixture will bubble up and when it is thick like pudding, pour into a baked (9-inch) pie shell. Time in the microwave may vary according to bowl size and microwaves. Make only 1 pie at a time.
Cream butter and sugar together. Add and beat egg yolks. Add flour. Roll out to 1/8-inch thickness. Use cookie cutters and decorate as desired. Cook at 375° until golden brown. Yields approximately 4 dozen.
Cream margarine, oil and sugar; add eggs, vanilla and buttermilk. Add flour, cocoa, soda, baking powder, salt, cinnamon and cloves. Stir in zucchini. Put in 9 x 13-inch pan. Cover with chocolate chips and nuts. Sprinkle sugar over top. Bake at 325° for 40 to 45 minutes. Very moist. Freezes well.
Mix crushed wafers, powdered sugar, and pecans. Add butter and orange juice. Mix well. Roll out in small balls and then roll in coconut. Store in refrigerator overnight. (They freeze well.)
Mix all ingredients, crushing herbs in hand. Thin with a small amount of water to preference. It is not necessary to heat this sauce before using to top the pizza.
Mix well for 2 minutes. Pour batter into a 9x13 greased & floured cake pan. Bake for 35-45 minutes at 350°. When cooled, frost with 1 can "low fat" fudge frosting.
Cream butter and sugar; dissolve soda in sour cream; add with all remaining ingredients to creamed mixture and beat until well blended. Pour into 8 or 9-inch tube pan. Bake in 350° oven for 50 to 60 minutes.
Boil chicken or turkey carcass 2 or 3 hours. Remove bones and salvage as much meat as possible from the bones and add back to chicken or turkey stock. Then add all the above ingredients and cook until well done.
Mix flour, cracked wheat and oats. Combine 3 cups flour mixture, wheat germ, sunflower seeds, yeast and salt. Mix water (120°), cottage cheese, molasses, honey and oil. Add to 3 cups of flour mixture. Beat 3 minutes with electric mixer. Stir in rest of flour. Rest 10 minutes. Knead 10 minutes. Place in oiled bowl, covered. Let rise for 1 hour. Shape into 3 or 4 loaves. Let rise. Bake at 375° for 35 minutes.
Blend sour cream, mayonnaise, lemon juice, salt and pepper. Pour over other ingredients after combining them.
Combine and boil for 3 minutes, raisins, shortening, salt, sugar, cinnamon and nutmeg. Cool. Add flour, soda, nuts and vanilla. Pour onto a greased cookie sheet and bake at 350° for 20 minutes. Cut into squares while warm. Can be plain or frosted.
In large bowl, combine milk and Cool Whip. Fold in pie filling, bananas, pineapple and nuts.
Dip apple slices in mix of 1/2 water and lemon or lime juice. Heat oil in nonstick skillet. Saute chicken until no longer pink and remove from pan. Saute green pepper, onion and celery until tender-crisp. Return chicken to pan; cook for 1 minute. Combine remaining ingredients; add to mixture. Cook until sauce thickens. Makes 3 servings.
Boil and mash potatoes. Sift flour and baking powder. Mix warm potatoes with sugar, salt and shortening. Add flour and mix thoroughly. Roll on bread board to about 1/2-inch thickness. Cut with cutter and place on floured baking sheet. Bake at 425° for 12 to 15 minutes or until slightly brown.
Combine cocoa, sugar and flour in medium saucepan. Set aside. Beat yolks. Gradually stir yolks and milk into mix. Add butter. Cook over medium heat until thick. Stir constantly. Remove and add vanilla. Put into shell. Beat egg whites. Wait 6 minutes. Bake at 400° until light brown.
Split shrimp and season with salt, black pepper and cayenne. Set aside. Melt oleo or oil and add onion, celery, bell pepper and garlic. Cook slowly in uncovered heavy pot until onions are wilted. Add seasoned shrimp; let simmer, stirring occasionally for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes. Stir occasionally. Serve over cooked rice. Serves 4.
Scrub the clams and open with a shucking knife, or place in a baking pan. Bake in 300° oven until shells open enough to remove clam, reserving the broth. Do not bake the clams! Remove the clams from shells and chop up or use the frozen or canned ones. Oil the inside of the scrubbed clam shells. Mix the remaining ingredients together until well blended, then divide among the shells. Place them in a shallow baking pan and bake in preheated 375° oven until golden brown, approximately 25 minutes. If pan-frying, place the filled clam shells upside down in a large heated and buttered saucepan and fry, covered, over medium heat until golden brown, approximately 8 minutes. Yields 12 deviled clams (I usually serve 2 per person). These are delicious either baked or pan-fried.
Heat chili powder in olive oil for 2 minutes; remove from heat and add Tabasco, Worcestershire, vinegar, salt and sugar. Stir into beans and let stand for 30 minutes to several hours. Mix other ingredients into beans when cold and chill until ready to serve. Before serving, line bowl with broken lettuce and place bean mixture in center.
Place melted butter in a shallow dish or pie pan. Combine remaining ingredients except chicken, in another shallow dish. Roll chicken pieces in melted butter, coating each evenly, then roll in crumb mixture, coating each completely. Place chicken pieces about 1 inch apart on rack of broiler pan. Broil in preheated broiler, turning once halfway through cooking time, until juices run clear when chicken is pierced with a fork, 25 to 40 minutes.
Boil noodles until tender; drain and rinse noodles with hot water (tap water). Add 2 sticks of margarine to noodles and sugar. Beat eggs; add noodles, sour cream and cottage cheese. Mix well. Grease Pyrex baking dish with margarine. Pour mixture in dish. Take corn flakes crumbled, add 1/2 stick margarine and mix thoroughly. Sprinkle over top of pudding. Bake at 350° for 45 minutes after pudding starts to cook.
Brown meat; drain. Add tomatoes, tomato sauce, spaghetti sauce mix and garlic salt. Bring mixture to boiling. Simmer, uncovered, about 10 minutes. Cook noodles until tender; drain.
Combine cracker crumbs and Parmesan cheese. Dip chicken into butter and roll in crumb mixture. Bake uncovered fat 325° to 350° for 1 hour.
Cook spinach according to package directions; drain and reserve liquid. Melt butter and add flour, stirring until smooth. Add onion and cook until soft. Add liquid and stir to avoid lumps. Cook until smooth and until melted. Combine with spinach. Place in casserole and top with buttered crumbs. This freezes well. Serves 6.
Place all ingredients in crock-pot. Cook on low 6 to 8 hours.
In a large bowl, mix all ingredients. Roll level tbsp into balls. Place on an ungreased cookie sheet. Flatten with a fork. bake at 350° for 10-12 min. makes about 2 dozen.
In large bowl, cream butter with sugars until smooth. Add eggs and buttermilk; beat until slightly fluffy. Stir in flour, soda, baking powder, cinnamon, nutmeg and salt; mix well.
Sift together the first 6 ingredients. Cut in shortening. Add egg, mashed bananas, nuts, rolled oats and raisins. Drop on ungreased baking sheet. Bake at 400° for 10 to 12 minutes. If you like a frosted cookie, frost while the cookies are warm with an icing of confectioners sugar, shortening, milk and vanilla. These cookies freeze well.
Cream butter and shortening; gradually add sugar, beat well with electric mixer. Add cream cheese, beat until light and fluffy. Alternate adding flour and eggs, beginning and ending with flour. Stir in vanilla.
Boil sugar and vinegar until sticky. Pour over remaining ingredients; stir good. Chill.
Mix sugar and flour. Add 1 egg at a time. Mix well. Add vanilla, syrup, and pecans. Pour into unbaked pie shell. Bake at 350 for 1 hour.
Sift the flour, salt and baking powder together. Add remaining ingredients, except egg whites. Beat 1 1/2 minutes on low and 1 1/2 minutes on high. Add unbeaten egg whites. Beat another 1/2 minute. Bake 35 to 40 minutes at 350° in 9 x 13-inch cake pan.
Cook and stir sugar and syrup until mixture comes to a full rolling boil. Remove from heat and cool; then stir in Carnation milk. Serve over ice cream or cake.
In large mixing bowl, combine ham, beef, eggs, milk and graham cracker crumbs. Using a 1/3 cup measure, shape mixture into 2-inch balls. Place in two large shallow roasting pans. Combine all remaining ingredients and pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yield: about 15 servings.
Melt sugar and syrup together. Bring to boiling point, then turn off heat. Add peanut butter and let melt. Add corn flakes. Drop on wax paper and shape into balls.
Heat oven to 350°. Chop 1 (8 oz.) package of chocolate and set aside. Microwave the remaining squares until melted (at 30 second intervals, mixing after each to prevent burning) and mix until smooth. Stir in sugar, butter, eggs and vanilla. Add flour and baking powder and stir until well blended. Stir in chopped chocolate and nuts. Drop by 1/4 cup-fuls onto ungreased cookie sheet. Bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for one minute, then transfer to wire rack to cool completely. Makes about 1 1/2 dozen.
Preheat oven to 350°. Spread the pineapple into a greased 10 x 12-inch pan. Spread the cake mix over the pineapple; scatter the pecans over the cake mix and top with butter pieces. Bake for 45 minutes.
Stir margarine, sugar and cinnamon over low heat until it forms small bubbles. Remove from heat and stir in crumbs. Press in 9-inch pie pan. Chill. Beat cream cheese until fluffy. Blend in milk, 1/3 cup lemon juice and vanilla. Stir until thick. Line crust with 3 sliced bananas. Turn filling into crust and chill until firm. Dip 2 sliced bananas in 2 tablespoons lemon juice and place on top of pie.
Place all ingredients in saucepan. Cook over medium heat 15 minutes. Stir. Serve over fruit, gingerbread or ice cream.
In a medium nonstick saucepan, bring broth to boil. Add rice. Reduce heat to medium-low; cover and simmer 10 minutes. Stir in 4 tablespoons Molly McButter and all vegetables. Cover, continue cooking 10 minutes. Remove from heat and let stand 5 minutes or until water is absorbed. Sprinkle with remaining Molly McButter and pepper to taste. Fluff with fork and serve. Makes 8 servings.
Combine first two ingredients. Cook spinach according to package directions. Drain all liquid. Combine next six ingredients. Add spinach and muffin mix and stir well. Cover and chill for one hour. Form batter into 1-inch balls and place on ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Serve warm.
In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside. In a small bowl, combine buttermilk, egg whites and oil. Add to dry ingredients; stir just until moist. Stir in apple. Store batter tightly covered in refrigerator for 5 days. To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake 375° for 18 to 20 minutes or until toothpick comes out clean. Make 12 muffins. 124 calories per muffin.
In medium saucepan bring carrots, honey and 1 cup water to a boil. Reduce heat to low; cover with lid slightly ajar and simmer until water is evaporated and carrots are tender, stirring occasionally. Season with salt. Garnish with parsley. Makes 4 servings.
Combine almonds, butter, vanilla wafer crumbs and almond extract. Mix thoroughly. Reserve 1/4 cup for topping. Line an 8-inch square or round pan with aluminum foil. Sprinkle 1/2 crumbs on bottom. Spread 1/2 of ice cream over crumb layer. Spread 1/2 of apricot preserves over ice cream mixture. Repeat; sprinkle top with reserved crumbs. Cover with foil. Place in freezer. Makes 9 generous servings.
Saute celery until partially done. In well buttered 2-quart casserole dish, place potatoes, thinly sliced. Cut brats into 1-inch pieces and cook thoroughly. Drain grease off and place on top of sliced potatoes. Place celery and green beans over brats. Mix milk with soup. Stir well and pour over ingredients in casserole dish. Bake at 375° for 1 hour covered and 30 more minutes uncovered.
Peel and cube potatoes. Melt margarine over potatoes. Sprinkle with garlic powder, salt and pepper. Stir. Place in oven; bake at 350° for 1 1/2 hours or at 400° for 1 hour. When potatoes are tender, sprinkle with Parmesan cheese and stir. Return to oven until cheese melts. Will serve 4 hearty eaters.
Mix Kool-Aid and sugar well.	Dissolve mixture in hot water. Add cold water and orange juice. Chill until ready to serve. Add Seven-Up and	strawberries just before serving. Serves 8 to 10.
Remove peel from the 6 lemons and set aside. Juice lemons. You should have about 2 cups juice. In a large saucepan, stir together sugar and water. Bring to boiling. Add reserved lemon peel. Remove from heat. Cover and let stand 5 minutes. Remove and discard peel. Add lemon juice and grapefruit juice to sugar mixture. Transfer to a 2 1/2 to 3-quart pitcher; cover and chill completely.
Place all of the ingredients in a 9 x 13-inch baking dish. Bake at 300° to 350° for 4 hours. Keep covered for entire baking time.
Mix 1/4 cup sugar with butter and graham crackers. Press in bottom of 9 x 13-inch pan. Mix cream cheese, eggs and 1/4 cup sugar. Pour over crackers and bake for 25 minutes. Let cool. Spread pie mix on top of mix and top with Cool Whip.
Slice carrots	and cook until tender.	Drain and cool. Alternate layers of carrots, pepper and onions. Blend remaining ingredients and pour over vegetables. Refrigerate until serving time.
Beat eggs, sugar and oil in bowl. Add dry zucchini; stir and add dry ingredients and vanilla. Bake at 350° for 1 hour and 10 minutes. Remove from pans and cool. Makes two loaves.
Mix ingredients. Pour into casserole dish. Top with crushed potato chips. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix first 3 ingredients together. Add blueberries and gently mix. Place in one of the pie crusts. Top with other pie crust. Let crust set at room temperature so it is easy to handle. Pinch edges together with fingers or fork. Bake at 350° for 30 to 45 minutes or until crust is golden brown.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender, cut in oleo until mixture resembles fine meal. Press into a greased pan. Bake for 20 minutes or until edges are lightly browned. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in soda, walnuts, raisins and coconut. Spoon over hot crust. Spread to cover evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool completely and cut into 20 bars.
Slice roast thin and marinate overnight. Grill meat and reserve the marinade for dipping meat in or to pour over steamed rice.
Add the first 4 ingredients and mix them thoroughly. Sift together and stir in flour and salt. Make into balls. Dip into slightly beaten egg whites. Roll in nuts, if desired. Bake 5 minutes in 375° oven.
Cut celery 3 to 4-inches long. Mix all the preceding. Use decorating tube to fill. Sprinkle with paprika.
Brown hamburger and onion. Add salt, pepper, garlic powder and oregano. Then add tomato sauce and simmer. Cook lasagna noodles and blanch in cold water. Grease baking dish. Beat eggs; add cottage cheese. Line baking dish with noodles; cover with meat sauce, then cottage cheese, then Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Sprinkle heavily with Parmesan cheese. Bake at 375° for 45 minutes.