HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and add seasonings. Mix thoroughly. Add pecans and toss gently until all nuts are coated. Place in shallow baking pan. Bake at 300° for 30 minutes. Turn at least once. Yields 4 cups pecans.
Fill mug with water. Drop in candy. Microwave until hot enough to melt patties. Add cinnamon, stir and enjoy.
Sift together flour, sugar, baking powder and salt. Mix with fork the beaten egg, milk and butter.
Mix 1st 7 ingredients. Sprinkle pecans and coconut. Bake at 350 degrees for 40 to 45 minutes.
Cream butter, oil and sugar. Add eggs, vanilla and sour milk. Sift cocoa, flour, baking powder, soda and salt. Add to eggs mixture. Add zucchini. Pour into 9 x 13-inch pan. Top with nuts and chocolate chips. Bake at 325° for 45 minutes.
Brown the ground beef; drain fat. Add the next 6 ingredients to the meat; simmer, uncovered, for 45 minutes, stirring occasionally. Cook the lasagne in boiling water; rinse in cold water. Mix together the remaining ingredients, except Mozzarella. Form layers in a 9 x 13-inch pan, starting with half of the lasagne, then 1/2 the cottage cheese mixture, then 1/2 the meat mixture, then 1/2 the Mozzarella. Repeat layers with remainder, then place in oven. Bake at 375°.
Cream butter and sugar until smooth. Add eggs (one at a time). Beat. Add bananas, flour and soda. Beat until smooth. Add vanilla and walnuts. Pour into greased and floured pan. Bake at 350° for 50 minutes. Makes 3 mini loaves or 2 regular loaves.
Bring crushed pineapple with juice to a boil and add jello, buttermilk, coconut and pecans. When cool, fold in Cool Whip.
Boil all ingredients for 2 minutes. Beat with a wooden spoon until thick. Pour into a large dish and let cool.
In a large saucepan or kettle, heat 7 cups of the water. Stir in sugar. Set aside to cool.
Mix fruits in large bowl and set aside. In a small bowl mix pudding, milk and orange juice for 2 minutes. Add sour cream, mix well. Spoon over fruit. Toss to coat. Cover and refrigerate for 2 hours. Makes 8-10 servings.
Cream the cream cheese; add whipped cream, mayonnaise, marshmallows, chopped nuts and cherries with well drained pineapple. Can be frozen and thawed out an hour or so before serving.
Place chicken in center of a piece of foil. Top with chopped vegetables and all other ingredients. Wrap well. Place on baking sheet; cook at 350° for 1 hour.
Into large bowl, sift flour, baking soda, baking powder and spices. In medium bowl, beat eggs and oil; stir in sugar and vanilla. Pour liquid ingredients into dry ingredients; add zucchini and carrots and stir just until completely blended.
Saute celery, pepper and mushrooms in oil for 3 to 4 minutes. Add undiluted condensed soups and bring to a simmer. Add chicken and pimento. Salt and pepper to taste. Mix well and simmer for 5 minutes. Serve over biscuits or toast. Serves 4.
Combine Marshmallow Creme, vanilla and lemon juice, mixing with wire whisk until well blended. Add eggs and margarine; mix well. Stir in combined apples, sugar, nuts and flour. Pour into pie shell. Bake at 425° for 10 minutes, then reduce heat to 350°, continuing to bake for 45 minutes or until top is firm.
Sort and wash beans. Add water, bring to a boil and immediately turn off stove. Let beans sit for 1 hour. Do not lift lid. Pour off water and replace with fresh hot water. Add all ingredients and simmer approximately 2 hours or until beans are tender and broth is fairly thick. Serve over cooked rice.
Combine all ingredients in microwave bowl. Heat on medium-high, stirring frequently, until everything is melted together. Spread in 9 x 9-inch buttered (not greased) pan. Chill in refrigerator until very firm.
In a large punch bowl, pour ginger ale, then add the cream, then the sherbet. Stir down foam periodically.
Combine cream of mushroom and chicken soup, chicken broth, onion, celery, bell pepper, tomatoes and chilies, 1 cup cheese, chicken, salt and pepper. Line greased 3-quart baking dish with tortilla chips. Pour mixture over chips. Top with remaining 1/2 cup grated cheese. Bake at 325° for about 35 to 40 minutes or until cheese is bubbly but not brown. Perfect for potluck dinners.
Heat oven to 375°. Mix together margarine, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet.
Melt Kool-Aid in 1 cup warm water. Add other 3 1/2 cups and other ingredients. Freeze.
Using large pan, saute onions in butter until golden brown and tender. Add beef stock, Worcestershire sauce and a dash of pepper. Bring to boil and reduce heat. Cover and simmer for 30 minutes. Cool. Put into blender or mixer and beat until smooth. Place bread in bottom of bowl. Pour heated cheese mixture over bread. Serve hot and garnish with chopped green onions.
Beat cream cheese at medium speed of an electric mixer until creamy. Add sour cream, strawberry preserves, lemon rind and juice, mixing until light and fluffy. Spoon into serving dish and garnish with a strawberry fan, if desired. Serve with fresh fruit. Yields 1 1/3 cups.
Preheat oven to 425°. Measure out flour, baking powder, salt, cinnamon and sugar. Put into sifter. Sift these together into a bowl. Measure out milk and oil. Add these to the flour mixture. Break egg into small bowl. Peel and chop apple. Add egg and apple to other ingredients. Grease muffin tins; fill tins 2/3 full of batter. Bake for 15 minutes.
Get any color bowl. Slice the orange and put it in the bowl. Put orange juice in, then pineapple juice, then ginger ale. Stir it up. Put it in refrigerator for 1 1/2 hours. Then take it out; pour in a cup and drink it!
Preheat oven 350°; grease muffin tin and set aside. Mix together flour, sugar, baking powder, salt. Mix together oil, beaten egg, milk, syrup and oats. Stir into dry mixture until moistened; do not overmix. Fold in floured blueberries; fill greased muffin tin 2/3 full and sprinkle tops with a little granulated sugar. Bake at 350° for 25 - 30 minutes. Makes 12 muffins.
Cream margarine, oil and sugar. Add egg yolks, one at a time, beating well after each. Add flour and soda, alternately with milk. Fold in vanilla and egg whites. Add coconut and nuts last, leaving a small amount of each for icing. Bake at 350° for 25 minutes or until done.
Mix 1/2 cup melted butter, peanut butter, powdered sugar and crushed grahams. Spread into a buttered 9 x 9-inch pan. Melt 6 ounces butter and chocolate chips together, then spread on top and chill until firm.
Mix flour, sugar, pineapple juice, egg and vinegar in a saucepan. Simmer to thicken. Let cool. Add Cool Whip to the thickened mixture and mix well. Add apples and half of the peanuts (if necessary you may need to add another apple). Put in serving bowl and top with remaining peanuts. Chill, serve and enjoy!
Mix cabbage and salmon broken up into small pieces together. Add mayonnaise. Mix well. Serve with soda crackers. Will serve 2 to 3 people. Great for lunch, served with a drink, a meal in itself.
Cook macaroni; drain (save 1 cup of juice). Mix soup, onion, pimento, mayonnaise and 1/2 cup of juice. Layer macaroni, mixture, cheese, macaroni and rest of mixture. Pour remainder of juice. Top with remainder of the cheese.
Mix together ingredients and make balls; place on cookie sheet and bake at 375° for 45 minutes. Cover with foil until last 10 minutes.
Melt butter in baking dish; set aside, then mix sugar, flour, baking powder and sweet milk. Pour into melted butter dish. Add pie filling. Don't stir, just gently move pie filling into flour mix from side to side, very gently, and bake at 350° until brown. I use glass baking dish (1 1/2-quart). Serves 6.
Measure flour; add baking powder and salt and sift again. Cream shortening; add sugar gradually. Cream well. Add eggs, one at a time, beating thoroughly after each. Add vanilla and flour alternately with milk, mixing well after each addition. Chill overnight. Roll 1/8-inch thick. Cut into desired shapes. Place on greased baking sheet. Bake at 375° for 9 minutes or until done. Yields 6 dozen medium size cookies.
Mix zucchini, onion, Bisquick and cheese together. Beat eggs. Add oil, then add this to zucchini mixture. Pour into greased 9 x 13-inch pan and bake at 350° (325° if glass) for 45 to 50 minutes.
Mix all ingredients together. Refrigerate overnight. Remove 1 hour before baking; cover with crushed potato chips if desired. Bake 1 hour and 15 minutes at 350°.
Combine shortening and flour in a large Dutch oven. Cook over medium heat, stirring constantly, until roux is caramel colored. Add pork, beef, onion, parsley and seasonings; cook over medium heat until meat is browned, stirring to crumble. Drain and cool.
Spread pie filling in 8 x 8-inch baking dish; arrange sweet potatoes on top. In a small mixing bowl, stir together cranberry sauce, apricot preserves and orange marmalade. Spoon over sweet potatoes. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Nutrition info per serving: 354 calories, 83 gr carbo, 2 gr fat, 0 mg chol, 29 mg sodium.
Combine eggs, oil and water. Add liquid to the cake mix and Jell-O. Beat until well blended. Pour into oiled, large flat pan. Bake 30 minutes at 350°.
Mix garlic, olive oil, soy sauce and tomato paste. Spread over London broil. After marinating for several hours, cook as desired.
Mix first 3 ingredients; cream and add egg yolks. Mix soda and buttermilk together and add to other ingredients with flour, vanilla and salt. Blend well and fold in coconut and nuts. In separate bowl, beat egg whites until stiff and fold into batter. Best cooked in 3 layers, but can be packed in large two layers or large Bundt pan. Depending on size of pans, bake about 40 minutes at 350°.
Wash rice in sieve. Put in pan and cook until done (about 15 minutes). Stir in milk, cinnamon, vanilla and butter. Put in baking dish and bake 2 hours. Stir 4 times the first hour. Do not stir 2nd hour. Bake at 350°.
Put eggs in a bowl. Beat with a fork. Add a little salt and flour (continue adding flour until you can handle easily). Then roll out. Add flour, roll out and turn over until dough is real thin. Let dry for 30 minutes to one hour. Roll up dough and cut into small noodles.
In large bowl, cream butter and sugar until light. Beat in eggs; add vanilla. Sift together flour, baking powder, soda, salt and cocoa powder. Add to cream mixture, alternating with water. Stir in sauerkraut. Pour into a floured 13 x 9 x 2-inch pan.
Cream butter and sugar. Add eggs and other ingredients, then add flour and oats. Mix well. Chill in refrigerator at least 30 minutes. Spoon on cookie sheet. Bake at 350° for 10 minutes or until light brown.
Beat eggs together, add sugar. Stir 1 teaspoon soda into molasses and 1 teaspoon soda into milk. Mix all ingredients together. Pour into greased and floured large oblong pan. Bake in medium oven for 30 minutes.
Preheat oven to 350°. Mix beans, soup, sour cream, 1/2 cup cheese and 1/2 cup onions in a bowl. Pour into 1 1/2-quart casserole dish. Bake at 350° for 1/2 hour or until bubbly. Top with remaining cheese and onions. Return to oven until cheese is melted.
Brown chops; place in baking pan. Put cut up potatoes around chops. Add chopped onion. Add mushroom soup and water. Bake at 250° for 2 hours.
Mix Kool-Aid (any flavor) according to package directions. Stir in juice and place in freezer. Stir 1 time each hour for 6 hours. Delicious!
Bring salted water to a rolling boil and slowly stir in grits. Cook until thick (about 3 minutes), stirring constantly. Remove from heat and stir in margarine and garlic cheese until melted. Put eggs in cup; beat well, then add milk to make 1 cup. Add to grits mixture. Bake in greased 2-quart casserole at 350° for about 1 hour. Makes 6 servings.
Mix together all ingredients and put on baked goods while it is still hot and return to the oven for two or three minutes.
Stir sugar, salt and pepper into milk. Let stand 5 minutes, stirring to dissolve sugar. Add vinegar, slowly, stirring to keep smooth. Pour over cabbage, onion and green pepper. Mix until well coated with dressing. Chill until ready to serve.
Mix all ingredients in greased casserole. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
Cook macaroni until tender; drain. Then cook cheese, flour, milk and margarine in another pan, stirring constantly. When thick, add to macaroni and mix well. Serve hot.
Roll vanilla wafers into fine crumbs. Add melted margarine. Mix and press into a 9 x 13-inch pan. Put in refrigerator to set.
In a large bowl, mix pudding with undrained pineapple. Fold in Cool Whip. Fold in nuts and marshmallows. Refrigerate until firm. This can be made ahead and frozen.
Preheat oven to 325°. Line 9 x 9 x 2-inch square baking pan with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix the first 4 ingredients together and make into small balls. Mix the chili sauce and jelly in baking dish. Drop meat balls in mixture and bake 45 minutes at 350°. You can make these, bake them and then freeze them. Reheat when you want to use them.
Put rice into baking pan with chicken on top. Then put onion soup mix on chicken and cream of mushroom soup and water. Bake at 350° for 1 1/2 to 2 hours.
Mix green beans, peas, vegetables, water chestnuts, celery, onions, green peppers and pimento and chill. Add sugar, vinegar, salt and pepper. This makes dressing. Mix well and pour over chilled vegetables.
Simmer soup bones in water for about 2 hours. Add beef and all other ingredients to pan. (Use all 12 to 14 ounce cans vegetables and the juices of all.) Simmer at least 1 hour. Best if simmered 3 to 4 hours.
Mix flour and sugar together (no heat). Mix with egg thoroughly. Add milk and cook, stirring constantly, until mixture thickens. Add vanilla and lemon juice. Remove from heat. Layer wafers, bananas, wafers, sauce, bananas, wafers, sauce, etc.
Split birds in half along the keel bone. When the coals are ready, place the unseasoned birds on the grill. (I like medium hot coals, like you might grill chicken over.) Turn the halves frequently so they don't burn. Meanwhile, put the rest of the ingredients in a saucepan. Crush the garlic clove first. Put the pan on one side of the grill, melting the butter and blending everything. Stir this, the basting sauce, every now and then. When the birds are browning nicely, begin basting, first one side and then the other. When you think they're done, they probably are. Not having as much fat, grouse don't take as much cooking as chicken. A bit of salt to taste and the birds can be served.
Trim fat and cube roast. Place in crock-pot. Slice small amount garlic; chop onion and add to beef. Add seasonings and water; stir. Cook in cook pot overnight. Stir occasionally. Serve on sliced steak buns and sprinkle with shredded Mozzarella cheese.
Preheat oven to 350°. Spray an 8-inch square baking pan with vegetable cooking spray. In a medium bowl, combine flour, cocoa and salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended. Pour batter into pan and sprinkle with walnuts. Bake for about 25 minutes and let cool for 15 minutes. Cut into squares.
Heat bacon drippings over medium heat; add flour slowly and stir constantly until roux is a chocolate brown. This takes a long time. Add celery, onions, green pepper, garlic and parsley and cook 45 minutes to 1 hour, stirring occasionally. Fry okra in shortening until slightly browned. Add to first mixture and stir well for a few minutes. Add chicken stock, water, Worcestershire sauce, Tabasco sauce, catsup, tomatoes with juice, salt, ham, bay leaves, thyme and rosemary. Simmer 2 1/2 hours. Add chicken, crabmeat and shrimp and simmer 30 minutes more. Add brown sugar and lemon juice. Serve in bowls over hot rice. Serves 20.
Draw, singe, cut in halves and wash chicken. Drain. Rub chicken inside-out with the seasoning. Mix the summac, some salt and chopped onions well. Add olive oil to the mixture. In a baking tray, pour some olive oil. Split the loaves of bread into two and place in the tray. Spoon some onion mixture into the center of each loaf. Place half the chicken on top of each mound of onion mixture. Place a mound of onion and summac on top of each chicken. Cover chicken with the remaining split bread. Pour remaining oil and summac over bread. Bake in a hot oven for 1 hour. Sprinkle water over bread and if bread begins to brown, cover with aluminum foil. Serve hot. Makes 6 servings.
Combine all ingredients except preserves in a large bowl. Beat at low speed until mixture is crumbly. Reserve 2 cups of mixture; press remaining onto bottom of greased 13 x 9-inch pan.
Mix eggs, sugar, cream cheese and vanilla; add pineapple. Set aside. Crush graham crackers and mix with oleo. Spread in bottom and sides of cake pan. Pour mixture in pan. Bake at 375° for 20 minutes.
Boil onion and potatoes in water for 20 minutes or until tender. Add celery and California Blend vegetables and boil 15 minutes more. Add soup and Velveeta. Simmer until cheese melts.
Melt butter in saucepan. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring 5 minutes. Remove from heat and stir in soda and vanilla. Pour over popped corn and mix together to coat all corn. Put on jelly roll pans. Bake at 250° for 1 hour, stirring every 15 minutes.
Place pecans in microwavable dish. Add butter and salt, mix well. Microwave on high for 1 1/2 minutes, remove and stir. Microwave another 1 1/2 minutes, stir and check for desired doneness.
Combine sugar, cocoa, milk and butter and boil 1 minute. Pour over oats, peanut butter and vanilla. Mix well. Drop on waxed paper and cool.
Cut and soak dates overnight. Stew until soft. Add rest of ingredients to make consistency of pumpkin pie. Pour in crust; add broken or cut nuts (pecans). Bake at 350° until firm, about 1/2 hour.
Beat brown sugar and butter until fluffy. Stir in Bisquick and pecans until crumbly. Reserve 1 cup of the mixture. Press remainder in baking pan. Bake 12 minutes at 350°. Mix cream cheese and white sugar. Beat in remainder of ingredients until smooth and spread over cooked bottom. Sprinkle with rest of crumbs. Bake until center is firm, approximately 25 minutes.
Cream shortening and margarine. Add sugar. Cream well. Add eggs 1 at a time. Sift together flour, baking powder and salt. Add to creamed mixture with mashed bananas, milk, vanilla and nuts. Bake in preheated oven at 350° for 1 1/4 hours or until done in a greased and floured tube pan.
Beat the egg and add water to make 3/4 c. liquid, add vinegar and baking pwd. to egg mixture, stir into flour and shortening mixture. Refrigerate for 30 min. before rolling out. This is excellent and can be worked over and over. Also if not all used, it can be wrapped and frozen for later use. Enjoy. Makes 2 double pies.
Beat sugars and shortening thoroughly until creamy. Add eggs and beat well. Add dry ingredients to mixture and beat until well blended. Add pecans. Make into rolls with Saran Wrap and refrigerate overnight. Slice and bake in a 350° oven for 8 to 10 minutes.
Combine cream cheese and 1/4 cup sugar, mixing until well blended. Blend (one bowl) in 1 egg. Melt margarine with chocolate over low heat, stirring until smooth. Add (2nd bowl) remaining sugar, eggs and vanilla to chocolate mixture. Mix well. Add flour; mix. Add nuts.
Sift together dry ingredients. Add remaining ingredients. Pour into a greased 13 x 9-inch pan. Bake at 350° for 45 minutes.
Mix together well. Let boil slowly. Set pan in cold water, adding one teaspoon vanilla. Stir until thick and spread on cake.
Pass spinach through cheesecloth and remove all water. In a large bowl, crumble Feta cheese and add beaten eggs. Add spinach; mix very well. Add salt and pepper to taste. Grease 9 x 13-inch pan and place 10 pieces of filo into pan, brushing each piece with butter. Spread spinach mixture evenly across filo and place 10 more pieces of filo over mixture. Paint top with butter and egg wash and place in a 350° oven for about 3/4 hour, or until golden brown. Cut in squares and serve hot or cold.
Stuff orange with cloves. Place all ingredients in crock-pot and when liquid begins to simmer turn to low.
Arrange chicken in greased 13 x 9-inch baking dish. Top with cheese. Mix soup, cooking wine and water until creamy and smooth. Pour evenly over the chicken and cheese. Sprinkle stuffing on top and drizzle butter over it. Bake at 350° for 45 to 55 minutes.
Core apples and slice, leaving skin on. Cook overnight in slow cooker with apple cider or apple juice. Separate pulp from skin. Put pulp back in slow cooker with 2 cups sugar and 2 teaspoons cinnamon and cook for 1 to 2 hours. Cool.
Heat ham according to package instructions. While ham is cooking, combine jelly, mustard, pineapple juice and wine in saucepan. Cook and stir to boiling; simmer 3 minutes. Thirty minutes before the end of heating time for the ham, remove it from the oven. Score the fat in diamonds and pour 1/3 of the glaze over the ham. Return to oven for remaining 30 minutes. In saucepan with the remaining glaze, heat the cherry pie filling, raisins and pineapple to boiling, stirring occasionally. At end of heating time, transfer ham to platter and spoon cherry sauce over the ham. Pour remaining sauce into a bowl and pass at the table.
Cut ends off eggplant. Slice in 1/2-inch circles. Dip in water and coat with BREADING MEAL. Bake on sprayed cookie sheet at 350° for 15 minutes, turn and bake 15 minutes more. Layer in pan with sauce and cheese and bake at 350° for 30 minutes or serve sliced eggplant with sauce and cheese as toppings. Serves 4 to 6.
Skin chicken, if desired. Rinse chicken. Place in heavy plastic bag. For marinade, in a bowl, combine wine, oil, vinegar, basil, oregano, onion salt and garlic. Pour over chicken in bag. Close bag and turn to coat chicken well. Marinate for 5 to 24 hours in refrigerator, turning bag occasionally.
Mix all the dry ingredients together. Add the remaining ingredients and stir. Pour into 2 well greased loaf pans. Bake at 350° for 1 hour or until done.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but add vegetables with seasoning packet. Combine soup, milk and parsley; set aside.
Mix thoroughly and spread over firm gelatin or use with fruit salads. Store in refrigerator.
Cream shortening and sugar. Add eggs and extract. Beat well. Add remaining ingredients and mix well. Chill 2 to 3 hours (I usually chill overnight). Shape into 1 1/4-inch balls. Place 2 inches apart. Bake at 375° for 10 minutes.
Combine oats and milk; set aside. Mash yams. Stir in pineapple, brown sugar, egg, vanilla, oat mixture, nuts or marshmallows. Blend very well. Pour into a greased 1 1/2-quart baking dish. Bake at 400° for 30 minutes.
Mix flour, sugar and soda together; add pineapple and eggs. Beat well. Pour into a greased 9 x 13 sheet pan. Add brown sugar and nuts separately on top. Bake 30 minutes at 350°.
Saute onion in butter until transparent, set aside to cool. Gently combine all ingredients in bowl. Form into patties about 3/4 inch thick and 3 inches in diameter. Dust with small amount of crumbs. Fry in pan over medium heat, turning once. Serve hot. Makes 4 to 6 servings.
Wash and drain shrimp; crumble. Add to softened cream cheese. Add approximately 1 1/2 tablespoons Old Bay; adjust to taste. Form into ball and refrigerate for at least 2 hours. Before serving, pour cocktail sauce over ball and serve with crackers. Note that refrigerating the shrimp ball will bring out the Old Bay seasoning; be careful not to over season.
Combine all ingredients and stir. Make 2 loaves of bread or one Bundt cake. Bake for 1 hour at 325° in greased pans.
In a glass bowl, combine morsels and condensed milk. Microwave on High for 3 minutes. Stir until mixture is smooth. Add vanilla and walnuts. Stir until blended. Spread in foil lined 8-inch square pan. Chill until firm (about 2 hours). Makes 1 1/4 pounds fudge.
Mix all ingredients together. Pour into greased and floured Bundt pan and bake 45 minutes at 350°.
Dump all ingredients into bowl and mix. Grease and flour 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes.