HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first five ingredients thoroughly until well blended. Roll out on floured board. Cut in 1-inch rounds and place on ungreased pan. Brush each round with egg white. Place part of nut kernel on each. Bake at 425° for 10 to 15 minutes.
With electric mixer, beat the egg whites, Pet milk and water in a large bowl until stiff. Beat in the sugar, a tablespoon at a time, to make a thick, glossy mixture. Fold in all at once the soda cracker crumbs, nuts and dates. Bake at 355° for 45 or 55 minutes.
Combine dry ingredients and pineapple in a saucepan. Bring to a boil, stirring. Cool. Fold in cool whip, cottage cheese and pecans. Refrigerate.
Stir together salsa and corn. Set aside. Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa. Drizzle with Avocado-Lime Sauce. Roll up, and if desired, secure with wooded picks.
Cook beans as directed on package. Set aside. In large pan, place chopped onions, celery, peppers (bell and hot), mushrooms, garlic, salt and pepper. Cook until tender in 3 or 4 cups water. Also, you may put in Molly McButter if you want it to have a buttery taste. At this time add canned tomatoes, tomato paste and kidney beans.
Cook broccoli and drain. Combine all ingredients, except Cheez Whiz. Place in baking dish. Top with Cheez Whiz and microwave on High for 10 minutes or until bubbly.
Bake devil's food cake in oblong pan as directed. Finish with Peanut Butter Broiled Icing.
Heat shortening in frying pan; add diced potatoes, onion, pepper and water; cover pan and heat. Stir mixture and cook until potatoes are nearly done.
Cream shortening and eggs. Alternate bananas and flour mixture. Bake at 325° for 25 minutes and 35 minutes at 350°.
Grease a 9 x 13-inch pan. Pour pineapple in pan, spreading evenly. In a separate bowl, mix blueberries and 3/4 cup sugar and blend. Pour over crushed pineapple. Sprinkle cake mix (dry) over this mixture, leaving no berries in sight. Melt oleo; pour over cake mix. Mix together 1/4 cup sugar and chopped pecans and put them on top of batter. Bake at 350° for 40 to 45 minutes. Halfway through the baking time, cut through cake with a knife to allow juice to come on top.
Drain and reserve juice from pineapple. Mix together pineapple and cheese in baking dish. Combine sugar and flour with juice and pour over pineapple-cheese mixture. Melt oleo and mix with crushed crackers. Sprinkle over top of casserole. Bake for 20 minutes at 350°.
Boil sugar and water for 3 minutes. Add jello and juices. Stir. Pour into milk cartons and freeze. Use 3 liters ginger ale per run of punch. Makes 44 punch cups per run. Thaw 2 hours or longer before adding ginger ale to serve.
Cut zucchini in half and boil in water for 3 or 4 minutes. Scoop out pulp; leave 1/4-inch shell. Set aside. Finely chop the pulp. Set aside. In saucepan, cook onion in oil until tender. Add zucchini. Cook 1 minute. Stir in flour, basil and pepper. Add milk, all at once. Cook until thick and bubbly. Gradually add zucchini mixture to egg. Stir in Parmesan. Spoon mixture in zucchini shells. Place in a 2-quart baking dish. Bake, uncovered, in 350° oven for 30 minutes or until filling is browned. Serves 4.
Mix first 4 ingredients; add spices. Pour into 9 x 12-inch pan. Sprinkle nuts on top, then sprinkle dry cake mix over mixture. Slice butter and lay over top of cake mix. Bake at 350° for 1 hour and 15 minutes.
Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into 9-inch unbaked pie crust. Bake in hot oven (425°) for 5 minutes. Turn oven back to 350° and bake until the mixture will not adhere to the point of a knife inserted in the center or about 25 minutes longer.
In heavy 2-quart saucepan, melt butter over medium heat. Add remaining ingredients. Cover. Cook over medium heat for 12 to 15 minutes or until carrots are done. Serves 4.
Beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly into 12 medium muffin cups that have been greased on the bottom. Bake in a 400° preheated oven for 15 to 17 minutes or until golden brown.
In a skillet, brown hamburger meat. Add Chili-O mix. Place cheese on top and let it melt. Now, serve on hamburger buns or with saltines. Serves 4 to 6 sandwiches.
Wash and dry chicken pieces and season with salt and pepper. Dredge with flour. Heat shortening in a skillet. Add chicken and brown lightly in oil on all sides. Remove chicken to 3-quart casserole. Drain fat from pan.
Beat cream cheese until creamy. Add other ingredients and beat well. Refrigerate 3 hours. Bring to room temperature for 30 minutes before serving. Serve with crackers.
Preheat oven to 425°. Combine pumpkin, milk, egg, cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Remove pie. Reduce oven temperature to 350°. Combine sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie and bake 40 minutes at 350° until knife inserted in center comes out clean. Makes 1 pie.
Cook chicken in about 3 or 4 quarts of water until tender. Remove from broth and bone. Add onion and green pepper to broth and cook a few minutes, or until tender. Add noodles and cook about 10 minutes until they start to get tender. Add mushroom soup. Separately, scald 1 quart milk; do not stir much. Add flour to 3/4 cup milk, then stir into hot milk to thicken. Add oleo and cheese. When cheese melts, add to noodle mixture, then boned chicken. Put in casserole dishes or other container and bake at 350° for about 30 minutes, until mixture begins to brown or bubbles good.
Mix soup, milk, cheese, salt and pepper and heat until cheese is melted. Put sliced potatoes in greased dish and pour mixture over potatoes. Bake at 325° until potatoes are done. Cover with foil while baking.
Mix first 4 ingredients. Add enough water to make 1 gallon. Stir in 3 - 5 drops of food coloring.
Bake pie shells and let cool. Beat milk in Dream Whip. Add cream cheese and sugar. Whip well. Put blueberries on top.
Mix in order given. Drop by spoonful. Flatten with fork. Bake at 350° for 12 minutes. Do not overbake. Cookies freeze well. Note no flour.
Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Set aside.
Mix ingredients well; pour into a measuring cup with a spout. Heat 1/2 cup vegetable shortening in a 10-inch frypan. Test by dropping a small amount of batter into oil. When it rises, oil is ready. Drizzle batter into pan in a circular, thin stream. As it turns golden and rises to surface, turn and cook other side. Drain on towel. Sprinkle with 10x sugar.
Preheat oven to 350°. For each serving, place 1 slice ham and 1 slice cheese on chicken. Roll up and secure with toothpicks, if necessary. Combine bread crumbs and seasoning. Dip each chicken roll in melted butter, then in bread crumbs. Arrange in shallow baking dish; drizzle with remaining butter. Bake 40 minutes, or until chicken is tender.
Cook macaroni in salted water until tender; drain. Rinse in cold water and drain in colander. Mix vinegar, oil, paprika, salt and pepper to taste; mix well. Add macaroni and mix lightly; chill for 1 hour. Cut meat, cheese, peppers, celery and scallions with macaroni mixture. Toss lightly; chill thoroughly. Garnish with pimento strips and watercress if desired.
Mix all ingredients, except Barbecue Sauce. Shape mixture into 16 patties. Place in ungreased baking pan, 13 x 9 x 2-inches. Pour barbecue sauce over patties. Bake, uncovered, 1 hour.
Combine ingredients in large mixing bowl. Press into a hot dog keeper or container of equivalent size. Let cool. Unmold upside-down and break into pieces.
Boil barley 1 hour over medium-low heat in 3 to 4 cups of water. Then add ham and bone and other remaining ingredients. Add more water as necessary to cover. Continue to cook over medium-low heat until vegetables are cooked through.
Form into tiny balls. Roll in cornstarch and fry in peanut oil. (Or bake 20 minutes at 400°.)
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts.
Preheat oven to 400°. Grease 2-quart casserole dish. In bowl, combine potatoes, cheese, onion, parsley and bread crumbs and mix well. Turn into dish. Blend salt, pepper, butter and milk. Pour over potato mixture. Sprinkle with cornflake crumbs. Bake for 30 minutes.
Mix all together; put in plastic bag. Put pieces of chicken in and shake to coat chicken (one layer). Melt butter in aluminum pan to cover bottom of pan. Place chicken pieces in pan. Bake for 40 minutes at 350°.
Preheat oven to 475°. In large baking dish, lay pieces of chicken evenly. Place one pat of butter on every piece of chicken (2 pats on the breasts). Squeeze both lemons over chicken. Sprinkle lightly with the sweet basil, salt and pepper. Turn down oven to 425°. Bake for 1 hour until chicken is done. Best when served with rice or noodles.
Heat oil in skillet; add onion, zucchini, mushrooms and basil. Saute for 4 minutes. Sprinkle fish with salt and pepper and place fillets over vegetables in skillet. Arrange tomato slices over the fish. Cover the skillet and simmer 8 or 9 minutes or until the fish flakes with a fork. Uncover the skillet and sprinkle the cheese over the top. Cover again and cook until the cheese melts. Serve immediately. Serves 4.
Combine nuts, dates, soda and salt. Add shortening and water; allow 15 minutes to cool. Stir to blend. Beat eggs slightly; add vanilla. Stir in sugar and flour. Add to date mixture. Don't overmix. Place in greased loaf pan. Bake at 350° for 1 hour. Cool before removing from pan.
In 2 1/2-quart casserole, soften butter. Whisk in flour and then eggs. Stir in cheeses, reserving some Cheddar for topping, about 1/2 cup. Mix in broccoli. Top with reserved cheese. Bake in preheated oven at 350° for 1 hour or until knife inserted into center comes out clean. Cool 10 to 15 minutes before serving.
Mix all ingredients together. Bake at 350° for 30 minutes. Serve with crackers.
Cream the butter, sugars and oil. Add eggs. Beat smooth. Add dry ingredients and vanilla. Chill dough. Form into walnut size balls. Flatten with glass dipped in sugar. Bake on greased cookie sheet at 375° for 8 minutes.
Preheat oven to 350°. In a 13 x9-inch pan, melt butter. Sprinkle crumbs in and stir together; press into pan. Pour milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool thoroughly before cutting. Store loosely covered at room temperature.
Cut rhubarb in 1/2-inch pieces. Mix all ingredients. Bake at 425° for 10 minutes and at 325° for 30 minutes.
Cream butter, cream cheese and sugar together; set aside. Mix milk and pudding mixes. Fold in Cool Whip; mix softly. Add creamed mixture to pudding mixture. Alternate layers of pudding mixture with crushed cookies. Let set overnight in refrigerator.
Preheat oven at 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top with chips and walnuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store at room temperature. Makes 24 to 36 bars.
Cut Twinkies lengthwise and lie down with cream filling face up in oblong 9 x 13-inch glass dish. Mix dry pudding and sour cream; spread over Twinkies. Spread cherry pie filling next, then spread Cool Whip across top and sprinkle with pecans. Refrigerate to chill before serving.
Mix together and simmer 4 to 5 hours. Keeps well in refrigerator. Can be heated by the cup.
Heat oven to 350°. Grease cookie sheets. (Lightly spoon flour into measuring cup; level off.) Combine all ingredients except dates and nuts in large mixer bowl. Blend at low speed until moistened, then beat at medium speed 1 minute. By hand, stir in dates and nuts. Drop batter by rounded teaspoonfuls, 2-inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes until golden brown. Cool 1 minute; remove from cookie sheets. Make 4 to 5 dozen cookies.
Blend together sugar and margarine. Add eggs one at a time, beating well after each until light and fluffy. Stir in extract and salt. Gradually blend flour in creamed mixture. Turn onto greased 10-inch tube pan. Bake in 325° oven for 1 hour and 20 minutes until cake tester comes clean. Allow cake to cool a few minutes and turn out on plate. Serve plain or with confectioners sugar sprinkled on.
Mix first 9 ingredients in the order listed. Preheat 2 tablespoons oil in heavy iron skillet in 400° oven until very hot. Pour batter into skillet. Turn oven to 375° and cook until golden brown.
Soak cabbage in cold salt water 1hour. Boil in sufficient salt water to cover until almost tender. Drain. Remove center, leaving 4 layers of leaves, take center portion and shred. Add hamburger, crumbs, onion, parsley, eggs, 2 tablespoons melted butter and seasonings. Pack lightly in cabbage shell. Mold and tie the leaves tightly to hold stuffing in place. Place in casserole. Baste with butter and 1 cup water combined. Bake in slow oven (350°) about 35 to 45 minutes or 1 1/2 hours. Cook hamburger very lightly to remove all fat, as long as you can mold into a ball. Can refrigerate, slice, heat and serve as needed.
Drain roasted peppers thoroughly, chop roughly and set aside. Cook spinach according to pkg. Drain well then add roasted peppers. Stir in remaining ingredients and chill mixture. For a decorative look place dip inside a cabbage head, bread bowl or large red pepper. Serve with crackers, bread chunks or assorted fresh vegetables.
In 1 1/2-quart casserole dish, stir sugar, cocoa, salt, milk and vanilla until partially blended. Put butter over top in center of dish. Microwave on High for 2 minutes. Stir vigorously until smooth. Blend in nuts.
Mix dry ingredients in a 9-inch pie plate. Form into a nest. In a jar or with a whisk, mix oil and milk. Pour into middle of flour mixture; mix well. Press into pan.
Mix together all ingredients. Cook 45 minutes at 375°. Halfway through cooking, stir ingredients.
In a skillet over medium-high heat, heat oil. Saute onion 2 to 3 minutes until soft. Add mushrooms and garlic. Cook 5 minutes. Spoon into slow cooker. Add beans, carrots, tomato paste and wine or stock. Cover and cook on low for 2 to 4 hours, until most of the liquid has been absorbed. In small saucepan, stir together cornstarch, yogurt and sour cream; heat gently over low heat for 1 minute (do not let sauce boil or it will curdle). Stir sauce into vegetable mixture. Serve over noodles. Serves 6.
Cook and drain spaghetti. Add lump of butter; set aside. When cool, add the eggs. Brown hamburger, onion and green pepper. Add flour, sugar, oregano, garlic powder, tomato sauce and cottage cheese. Pour spaghetti mixture into buttered 9 x 13 x 2-inch pan. Sprinkle with Parmesan cheese. Cover with 6 slices of American cheese. Pour hamburger mixture over cheese. Bake for 20 minutes at 350°. Add the Mozzarella cheese. Bake until melted. (Pepperoni is optional.)
Brown hamburger and drain. Cook onions until tender. Combine hamburger, onion and all ingredients except noodles and sour cream. Simmer for 15 minutes. Remove from heat. Add sour cream and heat thoroughly. Serve over noodles.
Mix sugar, sour cream, butter and eggs in large bowl; beat at low speed of mixer for 1 minute. Stir in bananas and vanilla. Sift together dry ingredients (flour, salt and soda). Blend into creamed mixture. Fold in nuts. Turn into greased and floured 15 x 10 x 1-inch baking pan. Bake in a 375° oven for 20 to 25 minutes; cool. Frost with Browned Butter Frosting. Cut into bars for serving.
In a 13 x 9 x 2-inch baking dish or pan, layer the rice and mushrooms, then the chicken pieces. In a bowl, combine the condensed cream of onion soup, mushroom soup, water and dry onion soup mix. Pour the mixture over the chicken. Cover with foil. Bake in a 375° oven for 1 3/4 to 2 hours or until the rice is tender and the chicken is done. Makes 6 servings.
Heat oven to 375°. Stir flour, soda and salt. Cream shortening, sugar and peanut butter. Beat in vanilla and egg. Blend into flour mixture to make a smooth dough. Form into 1-inch balls. Place on ungreased cookie sheet 2-inches apart. Flatten dough balls by making crisscross fork patterns. Bake at 375° about 10 minutes. Makes about 5 dozen.
Saute onion in butter. Add potatoes. Cover with water, salt to taste and boil until potatoes are tender. Add tuna, cook until hot. Add milk and butter. Cook until butter melts. Serve with saltines or oyster crackers. This recipe is quick and easy.
Brown beef in skillet and stir in tomato paste and cornstarch. Heat until warmed. Put into fondue pot and place on low heat. Slowly stir in cheeses until they start to melt. Add wine slowly and continue to stir until cheese is totally melted and ingredients are fully blended. Add seasonings and stir well. Keep over low heat. Using a fondue fork, dip the Italian chunk size bread into the mixture. Makes about 6 servings.
Split rolls in half. Spread Hormel chopped ham over bottom half. Lay Swiss cheese slices over ham. Put top back on rolls. Melt butter with poppy seed, onion flakes, dry mustard, garlic powder and Worcestershire sauce. Pour over rolls and bake until hot and cheese melts.
Mix all ingredients together with melted chocolate and butter. Spread in 7 x 11-inch pan, lightly greased. Bake in 350° oven for 25 to 30 minutes. Ice with favorite chocolate icing. May be doubled for 9 x 13-inch pan.
Place cucumbers and onion in a bowl. Sprinkle with the salt and set aside. Combine vinegar, water, sugar and pepper in a small saucepan. Bring to a boil and pour over the vegetables. Let cool, then cover and refrigerate. Serve after the second or third day for maximum flavor.
Combine cake mix, butter and 2 eggs. Press into 13 x 9 x 2-inch pan. Combine cream cheese, 2 eggs and powdered sugar. Mix well and spread over top of first mixture. Bake at 350° until lightly brown, about 30 minutes. Cool; cut into bars.
Melt marshmallows in oil and butter. Mix with other ingredients. Press into ungreased angel food cake pan (2-piece). Let stand overnight. Slice with sharp knife.
Wash and core peppers; set aside. Chop onion and saute in oil until translucent. Add the ground beef and cook until pink is gone and beef is crumbly. Add the rice and continue to saute for 6 to 8 minutes. Season with seasoned salt and pepper.
Cook rice and set aside. Cook broccoli with onion; drain well. Add cheese, soup, rice and milk to broccoli. Pour into casserole dish and bake at 300° until hot.
In a 30 cup percolator bottom put first 4 ingredients. In the basket put remaining ingredients. Plug the percolator in and when the light comes on it is ready. Serve hot.
Mix Jell-O and Knox mix together as by package. Chill slightly until soft gel. Add applesauce and stir until mixed together. Add fruit of choice; pour into a baking pan or cake pan. Chill until hard. Serve on head of lettuce, sliced.
In a bowl mix all ingredients and pour into a 9 x 13-inch greased and floured pan. Bake at 350° about 1 hour.
Put marshmallows in a pan and cook for 5 minutes. Put in the Rice Krispies. Stir it up. Eat them with your hands. They taste good.
Melt butter in warm milk and water. In large bowl, combine 1 1/2 cups flour and all other ingredients. Beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover. Let rise in warm place until light, 45 to 60 minutes. (Dough does not double in size.) Generously grease bottom and sides of 9 x 5-inch loaf pan. Stir down dough. Place in greased pan. Preheat oven to 350° (325° for glass pan). Bake 45 to 50 minutes or until golden brown. Immediately remove from pan. Makes 1 loaf.
Brown sausage and drain. Cube bread. Add all other ingredients. Put in a bowl with lid. Refrigerate overnight. Next morning, take out and pour into casserole dish. Bake at 325° to 350° for 1 hour until brown and cooked, no lid. Do not stir while baking.
Mix oil, eggs, sugar, flour, soda, vanilla and a few apples together. Add apples, dates and pecans. Should be real stiff; if not, add a little more flour and sugar. Bake in Bundt pan on 250° to 300° for 1 hour.
Combine flour, sugar, salt and cocoa in mixing bowl. In a saucepan, bring to boil 1 cup of water, cooking oil and stick of margarine. Pour into bowl with dry ingredients and add eggs, buttermilk, soda and vanilla. Pour into broiler pan or a jelly roll pan with sides. Bake about 30 minutes at 350°.
Bring spaghetti to a boil and cook until tender. Drain and run under cold water. Mix all ingredients together. Refrigerate. (Great side dish for cookouts.)
Place bacon and onion in microwave-safe dish. Cook, covered, on High for about 2 1/2 minutes. Add beans and other ingredients; mix well. Cook, covered, 5 minutes on High; reduce heat and cook additional 10 to 12 minutes on Medium. Yield: 8 to 10 servings.
Cook ground beef and onion in skillet until brown; drain off drippings. Stir in 1/2 package taco seasoning. Set aside.
Beat eggs and add other ingredients. Pour into 2 (9-inch) pie shells and bake at 375° for 40 to 50 minutes.
Mix peas, celery, cashews and onions. Mix sour cream and Ranch dressing. Pour over first ingredients and chill.
Mix lemon jello with boiling water to dissolve. Cool. Mix cake mix, oil, eggs (added one at a time) and lemon extract. Pour into cake pan and bake 30 minutes at 350°. Punch holes in cake while still hot. Spread icing.
Mix together all ingredients, except corn flakes and 1/4 cup of margarine, and put into a greased baking dish. Top with corn flakes and 1/4 cup of margarine. Bake at 350 degrees for 45 minutes.
Sift first 3 ingredients. Set aside. With mixer, blend next 4 ingredients until smooth. Add rhubarb and dry ingredients. Stir until thoroughly combined. Pour into one unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake an additional 25 minutes. Cover pie with topping and place under broiler until lightly browned. Watch carefully to avoid burning.
Combine first 7 ingredients and blend well. Shape into 1-inch balls. Set aside. Combine chili, jelly and lemon juice in saucepan or deep frying pan and mix well over low heat. Add meatballs, stirring lightly. Simmer for 1 hour. Can be warmed in a crock-pot.
Mix sugar, salt, butter or margarine and evaporated milk in large saucepan. Bring to a boil and boil 14 to 15 minutes or to 235°, stirring constantly.
Cook turkey at 400° for 3 hours or until turkey is tender, basting with oleo. Wrap turkey in foil.
Heat oil to 375° in skillet. Fry tortilla, one at a time, for 3 to 5 seconds on each side. Drain on paper towel. Combine sour cream, salt and hot sauce.
In a medium bowl stir relish, vinegar, sugar and salt; add zucchini. Toss gently. Cover and refrigerate about 30 minutes, tossing occasionally. Line bowl with lettuce. Spoon zucchini mixture into bowl.
Beat egg whites until they begin to stiffen. Add powdered sugar and clear vanilla. Beat until stiff peaks form. Put on pies. Bake at 350° for 15 minutes or until golden brown.
Cut each biscuit into 4 pieces and shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar mix. Arrange evenly in a greased 10 inch floured tube pan. Sprinkle with remaining cinnamon sugar mix. Combine butter and brown sugar and pour over top. Bake at 350° for 35 to 40 minutes or until golden brown. Cool for 5 minutes before placing bread on serving plate. Makes 1 loaf.
Peel avocado and remove seed. Mash pulp completely. Add lemon juice and mix well. Add chili powder, garlic and Miracle Whip. Season. Serve with king size corn chips. Makes about 1 1/2 cups.
Place rack in lowest position in oven and preheat to 425°. Spoon apple filling into pastry shell. Bake 15 minutes. Melt 1/4 cup margarine. Beat in sweetened condensed milk, eggs, flavoring and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup margarine until crumbly. Stir in granola. Sprinkle over pie. Reduce oven temperature to 350°. Bake 30 minutes or until center is set. Cool. Serve warm. Refrigerate leftovers.