HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo and sugar together; add peanut butter, eggs, vanilla and corn syrup. Mix well. Stir in remaining ingredients and drop by teaspoon onto cookie sheet. Bake at 350° for 7 to 8 minutes. Makes 8 dozen cookies.
Peel and slice eggplant 1/2 inch thick. Mix fine bread crumbs and grated Parmesan cheese in equal portions. With spatula, apply mayonnaise to each slice. Dip in cheese and crumb mixture. Place on slightly oiled cookie sheet. Bake at 325° for 15 minutes or until tender.
Mix together cabbage, onion, green pepper, red pepper and celery seed. Boil vinegar, sugar and oil; let cool and pour over cabbage mixture. Let set overnight in refrigerator.
Heat oil in a large saucepan over high heat. Reduce heat to medium 5 minutes before adding the dough. Roll dough into nickel size balls. Drop into preheated oil. Fry until lightly browned. (Dough will expand as it is heated.) Remove from heat. Drain. Coat with icing.
Boil chicken and remove from bone; cut in chunks. Mix soups and broth well. Combine chicken, rice and broth mixture. Pour into 2-quart casserole dish and bake 1 hour at 350°.
Dissolve Jell-O in boiling water. Add ginger ale. Chill until very thick. Stir in marshmallows and orange sections. Pour into a 1-quart ring mold or individual small molds. Chill until firm. Makes 3 cups or 6 servings.
Combine mayonnaise, honey, sour cream and white pepper in a large bowl; mix well. Add chicken, green onions, celery, raisins and almonds. Toss gently to coat chicken well. Chill well before serving. Makes 12 servings.
In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually add milk, stirring over medium heat until mixture boils and thickens; continue boiling gently one minute. Remove from heat; slowly pour hot mixture into beaten eggs, stirring vigorously. Return to low heat; cook, stirring constantly, 2 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Pour into pie shell. Chill.
Preheat oven to 375°. Sift together cornmeal, flour, baking powder, soda, salt and sugar. Add buttermilk. Beat in egg and shortening. Fold in blueberries. Pour into a well-greased 9-inch skillet and bake 35 minutes.
Boil the chicken breast, shred with 2 forks. Fry the tortillas in oil or use ready made shells.
Combine ingredients and top with crumbs. Bake at 350° for 20 to 30 minutes.
Grate onion and mix with beef, egg, salt and pepper. Form balls about 1-inch in diameter. In a large saucepan, mix chili sauce, grape jelly and lemon juice. Bring to a boil; drop meatballs and reduce heat. Cover and simmer 20 minutes.
Combine hot water, nutmeg, allspice and cinnamon in saucepan. Bring to boil over medium heat. Boil for 1 minute. Remove from heat. Add tea bags and steep 5 minutes. Strain into pitcher. Add cold water, sugar, lemon juice and orange extract. Mix well. Chill and serve over ice cubes. Makes 4 servings.
Mix beef, crumbs, onion, egg and garlic. Shape into meatballs. Brown meatballs in skillet. Pour off fat. Add remaining ingredients, that have been mixed together, except rice. Cover; cook over low heat about 20 minutes. Stir occasionally. Serve over rice.
Sift together first 4 ingredients. Stir in coconut and orange or lemon peel. Combine remaining ingredients (add to dry mixture all at once). Stir until mixed well. Bake at 350° for 60 to 70 minutes in lightly greased loaf pan.
Cut zucchini in cubes. Cut onion in pieces. Saute in margarine until zucchini is tender. Add sour cream, milk and salt. Sprinkle 1 tablespoon of poppy seed and paprika. Mix and serve.
Stir 3/4 cup frosting and butter together until smooth; fold in cereal until well mixed. Press on bottom and up sides of a greased 9-inch pie plate; freeze until firm. Spread ice cream in crust; cover and freeze until firm. Stir remaining frosting and milk together until smooth. Just before serving, arrange fruit on pie. Serve with sauce.
In large mixing bowl, cream butter and sugar. Add eggs. Mix well. In separate bowl, mix flour and baking powder. Gradually add to butter mixture. Add coconut, nuts and vanilla. Mix thoroughly. Press 2/3 of dough into greased 9 x 13-inch pan. Spread on preserves. Crumble remaining dough on top. Bake at 350° for 30 to 35 minutes or until golden brown.
Crush cookies and put half of crumbs in a 9 x 13-inch pan. Mix cream cheese and butter until smooth with electric mixer. Mix in powdered sugar. Fold in Cool Whip. In a separate bowl, mix pudding, milk and vanilla. Beat at medium for 2 minutes. Fold together the cream cheese and pudding mixture; pour on cookie crumbs. Sprinkle with remaining crumbs on top. Can be frozen or chilled.
Heat butter in large skillet. Add onion. Cook until soft and golden. Add barley and stir over low heat until grains are coated with fat and lightly colored but not brown. Transfer to large buttered casserole and add about 2/3 of the boiling chicken broth or enough to cover the barley generously. Season with salt and pepper. Cover dish tightly and bake in 350° oven for 25 to 30 minutes. Stir lightly with a fork and stir in the green onion, parsley and rest of broth. Cook for about 15 minutes longer or until broth is absorbed and grains are puffy and tender. Keep warm in low oven. Toss in cashews just before serving.
Preheat oven to 350°. Combine flour, oats, baking soda, salt and cinnamon; set aside. Cream margarine. Gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop 1/4 cup dough onto lightly greased cookie sheet, spreading pumpkin shapes with spatula. Bake for 20 to 25 minutes. Cookies should be firm and light brown. Makes 32 cookies.
Cook together until thick, cool. Pour over 1 quart strawberries, cleaned and cut up in a 9 inch pie crust. Chill and top with whipped cream.
Combine caramels and 1/4 cup evaporated milk in top of double boiler. Heat over simmering water, stirring until melted.
Brown pork chops in oil until nice and brown. Add can of soup and water. Simmer about 30 minutes until chops are tender. The soup makes very good gravy.
Cook cut ziti according to package directions; drain. In a large bowl, combine cooked ziti, 1 1/2 cups spaghetti sauce, Ricotta cheese, Mozzarella cheese, parsley, egg, oregano, garlic powder and pepper. In a 3-quart casserole, pour 1/2 cup spaghetti sauce. Spread ziti mixture evenly over sauce. Top with remaining 1 1/2 cups spaghetti sauce. Sprinkle on the Parmesan cheese. Bake, covered, at 375° for 30 to 35 minutes or until hot and bubbly. Makes about 8 servings. (I use a 13 x 9-inch baking pan.)
Beat egg and milk. Sift in flour, salt, sugar and baking powder together. To this, add egg and milk mixture. Beat until smooth. Pour into hot grease (oil).
Mix sugar, Karo and butter. Add eggs and pecans. Bake at 350° for approximately 45 minutes.
Saute onion in margarine. Add the cheese spread and tomatoes, stirring until the cheese spread melts. Simmer 10 minutes. Serve hot with chips. Makes about 3 cups.
Combine vegetables. Mix rest of ingredients and pour over vegetables. Toss lightly and leave in refrigerator overnight. Serves 12 to 16. Great for cookout.
Heat oven to 350°. Grease and flour an 8 or 9-inch square pan. Measure all ingredients into a large bowl. Mix well and pour into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool.
Press crabmeat between paper towels to remove excess water out. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients. Add to crabmeat and onion mixture, tossing to coat well. Cover and chill 8 hours. Serve with assorted crackers. Yields 4 1/2 cups.
Boil skins and bones with chunks of onion, celery, spices, bay leaves, salt and pepper. Boil about 1 hour. Add meat and pork tongue and heart, if desired. Strain broth and set aside to cool. Remove meat from bone; put through grinder on coarse. Set aside.
Melt cream cheese and butter using double boiler. Saute shrimp, onion, pepper and celery in 2 tbsp. butter. Add to the first mixture. Add soup mushroom, seasonings, crab meat, and rice. Mix well, place in 2 qt. casserole, and top with cheese and cracker crumbs. Bake at 350 about 20-30 minutes until bubbly.
Cream butter and sugar until creamy. Add eggs one at a time, beating at high speed. Turn mixer to low speed and gradually add flour. Bake in loaf pan 1 hour and 15 minutes at 325°.
Make cake as directed on box; cool. Mix pudding as directed on box and cool. Place half of cake on the bottom of a large bowl (glass punch bowl works best), then add 1/2 of pudding, 1/2 of cherry pie filling, 1/2 of blueberries, 1/2 of sliced bananas and 1/2 of Cool Whip. Repeat with remaining ingredients and garnish.
Saute vegetables in margarine. Simmer soup, cream cheese, pimentos, sour cream and shrimp. Add sauteed vegetables. Simmer over low heat for 1 1/2 hours. Serve over rice.
Sprinkle 1/2 cup pecans in greased tube pan. Cream butter and cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Add flour, salt, vanilla and nuts. Stir until combined. Bake at 350° for 1 1/2 hours. Cool 10 minutes before dumping.
In a cast-iron skillet, empty can of fruit. Pour cake mix on top of fruit. Do not stir. Slice stick of butter and place over cake mix. Bake at 350° for about 20 to 25 minutes or until golden brown.
Cook sugar and water until just clear, 1 to 2 minutes. Do not make syrup. Add jello water, then pineapple juice, then lemon juice. Put in coffee cans and freeze. At serving time, defrost just long enough to make a slush-type drink. Just before serving, add 1 quart of ginger ale.
Heat tuna in prepared white sauce. Add onion, green pepper and celery. Cut olives and remove pits; add to mixture. Cube eggs; add to mixture. Blend in curry. Serve hot over rice. Garnish with pimiento. Serves 4 to 6.
Mix all. Spread on soft tortillas; roll, cover and refrigerate a couple hours. Cut into 1/2 to 3/4-inch slices (electric knife works great). Serve with salsa.
Mix all together except nuts. Pour into a prepared pie crust. Place nuts in orderly fashion on top. Bake at 350° from 45 to 60 minutes or until center is set. Cool and serve with whipped topping, if desired.
Grease baking dish. Mix all ingredients and spread in dish. Bake, uncovered, at 400° for 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Serves 6. The Bisquick mix makes a crust on top.
Sift flour with baking powder and cayenne. Cut butter into flour mixture. Add cheese and the buttermilk. Mix thoroughly. Knead at least six times on pastry board. Roll out to desired thickness or to about 1/2-inch thick. Top with 1 tablespoon of toasted and cooled sesame seed. Bake at 425° for 12 to 15 minutes.
Combine all ingredients, except the cheese. Pour into a large casserole dish and bake at 350° for about 20 minutes or until bubbly. Top with grated cheese and continue to bake until cheese begins to melt.
Make okra as if making the salad mix. Cook ground meat in skillet until brown and then add to the salad mix and add Worcestershire sauce, tarragon vinegar, lemon pepper, sweet basil, parsley and 1 clove garlic.
Drain cooked carrots and mix all ingredients together. Refrigerate overnight. Serve cool.
Mix together the coconut, Eagle Brand milk and confectioners sugar. Chill for 1 hour. Roll into balls. Keep balls chilled so they won't fall apart.
Mix soup, oil, vinegar, sugar, onion and green pepper until smooth. Pour over carrots and refrigerate overnight.
In 1 gallon water, cook beef until well done along with onion, pepper, cabbage and tomatoes. Add mixed vegetables and potatoes and cook until done. Then add remaining ingredients and cook until all flavors are blended. Add more water. This will make a large amount of soup, but it can be frozen for another time and will probably taste better then.
Slice potatoes in Pyrex dish. Slice onion over top of potatoes. Spoon hamburger over onion and pour tomato soup evenly over mixture. Sprinkle with salt and pepper. Bake at 350° for 1 hour.
Mix all together. Grease and flour square pan. Bake at 350° for 30 minutes.
Mix all ingredients and drop by tablespoon onto a well-greased griddle. Griddle about 3 minutes on each side or until brown. Serve with applesauce.
Preheat oven to 350°. Cream butter and sugar; add beaten eggs. Sift in flour, baking powder, baking soda, cinnamon, allspice and nutmeg. Let raisins stand in hot water for 5 minutes; drain and pat dry. Add raisins and applesauce to flour mixture. Add salt, lemon juice and vanilla; mix. Place dough in 2 greased loaf pans. Bake for 50 minutes or until done. Cool. These loaves freeze well.
Rinse, pat dry and slice mushrooms. In medium saucepan, combine water, broth and carrot. Bring to a boil and then reduce the heat and let simmer for 5 to 8 minutes. Add mushrooms, spinach and tomato. Cook covered on low heat an additional 5 minutes. Remove from heat. Add sherry and seasonings to desired taste. Serves 6.
Saute ground beef until browned, stirring to crumble; drain. Stir in barbecue sauce, onion and brown sugar. Place each biscuit in a greased muffin cup, pressing to cover bottom and sides. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes, or until golden brown. Yields 12 servings.
Pare and slice apples into buttered casserole, set aside. Mix together next four ingredients. Stir in unbeaten egg. Mix well and sprinkle mixture over top of apples. Melt butter and dribble over top of apples. Top all with a sprinkle of cinnamon. Bake at 375° for 10 minutes. reduce heat to 350° and continue baking for 35-40 minutes longer.
Arrange apple slices in a greased baking dish. In saucepan, mix brown sugar, 1/4 cup flour, spices and water. Place over low heat. Cook until thickened, stirring constantly. Stir in 2 tablespoons butter and lemon juice. In separate bowl, mix remaining flour, salt and baking powder. Cut in remaining butter until consistency of cornmeal. With a fork, stir in enough milk to make a soft dough. Spoon onto apples, making 8 biscuits. Bake at 375° for 40 minutes.
Fry diced bacon and drain. Beat eggs in bowl; add fried bacon, cheese, cream and jalapeno pepper and juice. Return to frypan; stir and soft fry to your liking. Serve with hot cakes. Serves 4.
Mix orange juice and lemonade by directions on can. Add Hawaiian punch and sugar. Put ginger ale in just before getting ready to serve. Makes 2 to 2 1/2 gallons.
Cream together the margarine, baking soda and sugar. Add sour cream and vanilla. Add eggs and flour alternating. Bake at 325° for 1 1/2 hours in a greased and floured Bundt pan.
Crumble corn bread, add hot broth until juicy. Saute celery and onions. Add to corn bread, plus all other ingredients and spices. Bake in 400° oven until juice cooks down.
Prepare green pepper, celery and onion while macaroni cooks according to package directions; drain but do not rinse. In small bowl combine mayonnaise, mustard, sugar, vinegar, salt and pepper; slowly blend in milk; stir in butter and toss the dressing with the still warm macaroni. Mix in vegetables; chill overnight. Add scallions before serving.
Beat eggs. Add Karo, brown sugar, melted margarine, salt and vanilla; blend well. Arrange pecans on bottom of crust and pour filling over them. Bake at 350° until brown. Will set as it cools.
Boil, cool and cube potatoes. Mix in all other ingredients and top with bread cubes. Bake at 350° for 45 minutes.
Lay chicken breasts in single layer in a large baking dish. Put slice of cheese on each breast. Mix soup and wine. Spread over chicken and cheese. Sprinkle stuffing over all. Drizzle butter on top. Bake 50 to 55 minutes at 350°. Serves 6.
Combine eggs, salt, milk, garlic salt, pepper, chili powder, onion, rice and meat. Mix well. Press 1/2 of mixture into greased 9 x 5-inch loaf pan. Place cheese on meat. Spread remaining meat over cheese. Make certain cheese is completely covered. Spoon barbecue sauce over loaf. Bake until meat is done, about 50 minutes. Serves 6 to 8.
Mix cake mix with 3/4 cup pineapple juice (drained from pineapple). Add egg. Beat until mixed. Bake in a 13 x 9-inch pan at 350° for 15 minutes or until done; cool. Pour remaining juice over cake. Mix pudding mix with milk. Add softened cream cheese. Pour over cooled cake and spread evenly. Sprinkle crushed pineapple over pudding mixture. Spread 9 ounces Cool Whip over pineapple and sprinkle coconut on top. Chill well before serving. Cake is better if frozen a day or so before eaten.
Mix ingredients in order given. Place in 1-quart casserole dish. Bake at 350° for 1 hour. Leftover makes good sandwiches.
In a large bowl, combine all ingredients. Mix well. Place in a 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour.
Mix vinegar, oil, sugar, celery and onions. Add beans; let stand for 24 hours in refrigerator, turning once or twice.
Cook broccoli according to package directions, just until thawed. Place broccoli and sauce in blender and process until finely chopped. Cook onion in butter until tender. Stir in flour until smooth. Add milk gradually and cook and stir until thickened. Add salt, pepper, garlic salt and chicken bouillon. Add broccoli and simmer until heated through. Makes about 8 cups.
Discard soiled outer portion of husks. Soak corn in cold water 10 minutes; drain, but do not dry. Arrange corn in spoke fashion on micro-proof plate. Use Cook cycle and cook 11 to 12 minutes, re-arranging halfway through cooking time. Let stand 3 minutes. Peel and discard husks and silk. Serve with butter, salt and pepper.
Place broccoli in a 12 x 8 x 2-inch baking dish. Saute onion in butter. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add Parmesan, salt, mustard, pepper, paprika and marjoram. Stir until cheese melts. Spoon sauce over broccoli. Bake at 375° for 15 minutes. Sprinkle Cheddar cheese over top. Bake an additional 5 minutes or until cheese is melted.
Combine all ingredients, mix well. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 40 to 45 minutes.
Boil chicken for 1 1/2 hours. Bone chicken and save broth. Mix ingredients. Add to chicken. Use broth for desired thickness. Layer chips, cheese and mixture. Bake at 350° for 35 minutes.
Place all ingredients in blender and blend until smooth. Transfer to a heavy saucepan. Bring soup to a boil over medium-high heat, stirring frequently. Ladle into bowls and serve. Serves 2 to 4.
Make ice cream pie. It's easy. Just press a quart of softened ice cream into a 9-inch graham cracker pie shell. Top it with your choice of ice cream sauce, nuts and pureed fruit and freeze. When ready to serve, top with whipped cream and chocolate. It's delicious.
In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup and heat to boiling, stirring constantly. Reduce heat, simmer uncovered, 10 minutes. Stir in sour cream, heat through. Serve over rice or poppy seed noodles. Serves 4 or 5.
Shell the shrimp. Devein them by making a shallow incision down the backs with a small, sharp knife and lifting out the black	or white intestinal vein with the point of the knife. Cut the shrimp crosswise into 1/2-inch pieces and set them aside.
Mix ingredients well. Bake at 350°. This will make about 12 very thin layers. Use a couple of big serving spoons for each layer. Put dried apples between each layer as you take them out.
Combine limeade, white wine and ginger ale in punch bowl. Serve with an ice ring and lime slices.
Melt butter or margarine in a large skillet; saute potato (may be previously baked or fried), onion, green pepper and mushrooms (if desired). To the skillet, add beaten eggs and cheese. Cover skillet to set eggs; cook over low heat until eggs are completely cooked. Roll individual, warm tortilla shells with a slender slice of egg mixture, topped with salsa, cheese and any other additions you wish.
Mix all ingredients together. Cook on top of double boiler until it thickens. Store in refrigerator.
Boil margarine, sugar, cocoa and milk 2 minutes and remove from stove. Add	vanilla, peanut butter and oatmeal. Beat thoroughly and drop by teaspoon on waxed paper.
Shred all vegetables. Brown ground beef in pan; drain all grease. Add vegetables to beef and cook for a few minutes. Vegetables should remain crisp. Add soy sauce, cornstarch and salt. Cook 3 minutes more. Spread 1 tablespoon of filling in center of egg roll wrapper. Fold 3 of the sides like a diaper. Moisten the edge of the fourth side with water; fold and seal edge. Fry in oil until light brown.
Mix alternately the dry ingredients with mashed bananas. Raisins and coconut can be added. Don't overmix. Bake in 4 (5 x 3 x 2-inch) pans or 3 (2 x 4 x 8-inch) pans in 300° oven for 50 to 60 minutes.
Mix first 3 ingredients; pour over Special K and mix. Drop by tablespoons onto waxed paper.
Blend butter, flour, egg, powder and sugar. Carefully roll onto floured board. Cut into squares and fill greased muffin tins. Fill with pie filling. Cut circle tops out of dough and place over filling. Bake at 350° until golden, 20 to 30 minutes. Sprinkle with confectioners sugar and top with cherry.
Cook and drain carrots. Then cut into round slices. Mix together all the other ingredients for the marinade. Do not cook this mixture. Pour marinade over carrots and leave in the refrigerator for 2 or 3 days. Then drain sauce and serve. The marinade can be saved and re-used.
Put pork chops in baking dish. Cover with chopped onions. Mix remaining ingredients and pour over the pork chops. Bake at 350° about 1 hour.
Wet potato strips and coat with mixture of flour, salt, pepper and Parmesan cheese. Melt the margarine in large cookie sheet. Place potatoes in margarine and bake about 30 minutes. Turn and bake 30 more minutes.
Boil chicken until it falls off the bones. Pick chicken off the bones. Cook the spaghetti noodles; drain. In large pan, mix spaghetti, chicken, Ro-Tel tomatoes and Velveeta. Cook over low heat until cheese has melted.
Mix gelatin and water in 2 1/2 to 3-quart microwavable bowl. Microwave on High 1 1/2 minutes. Stir to dissolve completely. Add marshmallows; microwave 1 to 1 1/2 minutes or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. Add ice cream. Stir with wire whisk until melted. Stir in oranges; pour into 6 cup ring mold. Refrigerate 45 minutes or until set. To unmold, dip in hot water 10 to 15 seconds. Gently pull gelatin from edges with moist fingers. Place moistened serving plate on top of mold. Invert, holding mold and plate together. Shake slightly to loosen. Gently remove mold.
Mix contents of pudding package with unsifted flour and baking powder. Melt oleo; remove from heat and add sugar. Beat in eggs, one at a time. Blend in vanilla and pudding mixture. Stir in nuts, if desired. Spread in greased 8-inch square pan. Bake at 350° for 35 minutes. Cool in pan, then cut into bars.
Mix dry ingredients. Add onion. Add a small amount of oil and mix well. Add	small amount of vinegar and mix well. Continue alternating oil and vinegar. Be	sure you start and finish with oil. Use an electric mixer.	This can be stored without refrigeration.
Fry bacon crisp. Cook onions in bacon drippings. Mix in remaining ingredients. Crumble bacon and mix into beans. Bake at 350°, uncovered, 45 minutes to 1 hour.
Combine and put in 9-inch deep graham cracker crust. Sprinkle crumbs on top. Refrigerate.
Set aside 1/2 cup chopped pecans. Mix all other ingredients well. Form into one large ball or two smaller balls. Roll cheese ball(s) in remaining pecans. Chill for 1 hour and serve with crackers.
Simmer broccoli, onion and margarine until broccoli is done. Add soup, cheese and rice and mix well. Bake at 350° for 15 to 20 minutes.
Brown the ground sirloin. Saute onion. Add salt, pepper and rest of ingredients. Simmer 30 minutes to 1 hour. Serve on hamburger buns. Freezes well. Reheats nicely in microwave.