HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, combine oats, sugars, flour and salt. Combine soda and water. Stir into oats, mixing along with oil and vanilla. Roll into walnut size balls. Place on ungreased cookie sheets. Bake at 350° for about 10 minutes or until golden brown. Remove from the oven. Allow to stand 2 minutes before removing to cool. Yields about 3 1/2 dozen.
Cream sugar and shortening. Add beaten eggs. Mix soda with mashed bananas. Add to first mixture. Blend in remaining ingredients. Bake at 300° to 350° for 1 hour.
Butter casserole. Add apples. Pour water over apples and sprinkle on cinnamon. Blend together the sugar, flour and butter; spread over apples. Bake, uncovered, for 45 minutes at 375°. Serves 6, unless grandson, Jordan, is visiting - his favorite dessert!
Cream butter and 2 cups sugar until smooth. Add eggs, one at a time and beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl and add dates, orange slices and nuts. Stir to coat each piece.
In medium saucepan, combine vinegar, garlic, pepper, bay leaf and soy sauce. Add chicken and pork. Turn and let soak for 20 to 30 minutes. Add water and simmer uncovered until tender. Remove meat. Strain sauce; add bread crumbs and set aside.
Mix well and let it set for a few hours. Makes 2 1/2 quarts.
Wash mushrooms thoroughly in cold water containing 1 tablespoon salt; drain. Mix all other ingredients; pour over the mushrooms in an enameled saucepan. Bring to a boil, then simmer for 6 to 8 minutes or until tender. Let cool. Keep covered in a refrigerator until required. This is one of my favorite first courses. Serves 6 to 8.
In a small, heavy saucepan, melt together the chocolate and butter, stirring occasionally until melted. Remove from heat. Stir together the powdered sugar and 2/3 cup ground almonds. Stir into the chocolate mixture along with the milk or liqueur. Mix well until blended. Cover and chill mixture until firm, about 1 to 2 hours. Use a round teaspoonful of mixture for candy. Mold the chocolate mixture around a whole almond to form a ball. If desired, roll balls in chocolate, cocoa powder or ground almonds to coat. Put candy in foil. Put in freezer 30 minutes.
Simmer raisins in margarine or butter and 1 cup water until plump. Set aside to cool. In another bowl, put in all remaining ingredients and 1/2 cup water. Beat, then add walnuts and raisin mixture. In glass 7 1/2 x 7 1/2-inch pan, bake at 325° longer than 40 minutes. In 7 1/2 x 7 1/2-inch tin, bake at 350° for about 40 minutes.
Saute all ingredients (except tortillas) until tender, then wrap in corn tortillas. Pour peanut butter sauce over enchiladas and top with cheese if desired.
Mix all ingredients except coconut. Chill at least 1 hour. Roll in 1-inch balls. Roll in coconut. Chill. Makes about 6 dozen.
In a heavy skillet, cook beef and onion, stirring occasionally until beef is brown slightly. Drain. Place in 1/2-quart casserole dish. Add beans, drained corn and chili powder. Mix well. Top with corn chips. Sprinkle with cheese. Bake in preheated oven for 30 to 35 minutes until bubbly. Makes 4 servings.
Mix honey and apple juice and pour over chicken. Bake at 350° until done, approximately 1 hour.
Cook onion and celery in butter until tender. Mix seasonings together; sprinkle over bread cubes. Add onion, celery and eggs. Add water or broth. Mix well. Bake at 350°.
Mix well. There will be some lumps. Grease muffin tin (6 muffin size). Bake at 375° for 20 minutes.
Melt 1 stick butter and mix with graham cracker crumbs. Press in 13 x 9 x 2-inch dish. Beat sugar, eggs and butter for 15 minutes. Spread over crumbs. Cut bananas on top, then drained pineapple, then diced cherries. Top with Cool Whip and nuts.
Sift flour with soda and salt. Blend sugar into peanut butter. Stir in egg and beat until smooth. Add flour mixture and buttermilk alternately, beating until smooth after each addition. Pour into buttered loaf pan, 4 x 8 x 2 1/2-inches. Bake at 350° for 1 hour or until well browned. Makes one loaf.
Mix all ingredients well. Drop by teaspoonfuls into hot deep fat. Fry until brown as you desire. Drain on paper towels and serve hot.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat milk, Bisquick, eggs, salt and pepper in a medium size bowl with electric mixer until smooth, about 1 minute. Pour into pie plate. Bake approximately 35 minutes or until top is golden brown and knife inserted between the center and edge comes out clean. Let stand 5 minutes before cutting. Garnish with tomato slices and bacon strips.
Cream margarine and sugar. Add eggs and vanilla. Sift dry ingredients. Add to batter. Stir in cereal. Mix well. Swirl in melted chocolate chips. Bake in 350° oven for 10 minutes.
Remove chicken from bone, pull into small pieces. Mix chicken, onion, chili powder, garlic salt, soup and Ro-Tel. Add mix and cheese, alternating in a well-greased 8 1/2 x 13 1/2-inch Pyrex dish until cheese tops dish. Bake at 350° until well heated and cheese melts through.
Mix the crushed grahams and soft butter; set aside. Mix and cream together the cream cheese, egg, sugar and vanilla. Put 1 teaspoon of the graham mixture into small muffin cups. Pour cream cheese mixture over graham mixture, 3/4 way up to top. Bake at 350° for 10 to 12 minutes. Makes 32 to 34 bite size tarts. Pour small amount of cherry pie filling over. Serve.
Combine all ingredients and put in a pan. Bake at 350° for about 1 hour or until brown.
Mix all ingredients and place in greased casserole dish. Bake at 325° for 1 hour. Let stand 5 minutes before serving.
Combine first 8 ingredients, stir in crabmeat and 1 cup of bread crumbs. Shape into 8 patties; dredge patties in remaining bread crumbs. Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed. Drain on paper towels. Garnish with lemon slices and parsley sprigs.
Mix cream cheese, mayo and pineapple juice until smooth. Add remaining ingredients and freeze. Thaw for 1 hour before serving.
Melt margarine in a medium saucepan over medium heat. Add sausage. Cook uncooked sausage until it is brown, stirring to crumble. Sprinkle with flour. Cook 1 minute, stirring constantly. Gradually add milk, stirring until well blended. Cook over medium heat 8 minutes or until thickened, stirring constantly. Remove from heat; stir in pepper and salt.
Stir soda into molasses until foamy. Add water, salt and ginger and set aside. Mix flour and brown sugar and cut in shortening and margarine, then add cinnamon. Stir until crumbly. Line a 9-inch pie plate with pastry and pour in 1/3 of the molasses mixture. Sprinkle 1/3 of the crumb mixture over and continue alternating layers with crumbs as top layer. Bake at 375° for 35 to 40 minutes or until golden brown on top. (Although baked in a pie plate with a crust, this is not a pie but a very crumbly topping.)
Combine sugar, salt and water. Heat to boiling. Add 1/2 of pecan meal and cook to 290°, stirring constantly. Add remaining pecan meal. Pour into well-greased pan. Cool. Brush with melted chocolate.
Preheat oven to 350°. Grease loaf pan. Mix bread crumbs, egg and tomato juice; let soak until bread is completely wet. Add this to the hamburger and onion. Form in loaf pan. Mix last ingredients and spread over meat. Bake 1 hour.
Melt butter and cocoa, then add sugar, milk and salt. Place over low heat and stir until sugar is dissolved. Bring to boil, without stirring, to soft ball stage. Add vanilla and beat until cooled. Pour into a greased pan. Cool and cut into small squares.
Cook cut beans and potatoes in 5 cup salted water for 15 minutes. In a frying pan, brown flour in oil. Add paprika, black pepper and 1/4 cup cold water. Stir until smooth. Add sour cream. Add this to the cooked beans and potatoes. Bring to boil and simmer for a few more minutes.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer meat, chips and cheese. Repeat. Bake for 20 minutes or until heated. Top with shredded lettuce and tomatoes, if desired.
Slice and peel 5 to 7 tomatoes; add salt and basil to taste (lots of fresh basil torn up into small pieces).
Peel and slice potatoes very thin. Combine milk, butter and flour. Put 1/2 the potatoes in a greased 2-quart casserole dish. Pour half the sauce, half the onion and half the salt and pepper. Then put remainder of potatoes and sauce in dish. Cover and bake at 350° for one hour. Top with cheese and melt.
Peel oranges; remove white membrane. Cut oranges into 1/8-inch thick slices. Peel bananas. Cut on the diagonal into 1/8-inch slices. Drain pineapple; reserve liquid. In serving bowl, layer 1/2 of orange slices; sprinkle with 1 tablespoon confectioners sugar, Layer 1/2 of banana slices and 1/2 of pineapple. Sprinkle with half of coconut. Repeat layering fruit and sugar. Pour pineapple liquid over fruit. Sprinkle remaining coconut. Chill several hours. Makes 5 or 6 servings.
Brown beef in water; add flour until brown. Add milk to make a thick gravy. Add tomatoes. Cook slowly until well blended. Add eggs and cheese. Serve on biscuits or English muffins. Makes wonderful brunch served with scrambled eggs and fried apples. Serves 8.
Combine sugar, cornstarch and salt; add water gradually and cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks and pour hot mixture over them gradually, stirring constantly. Cook 5 minutes longer. Just before removing from heat, add lemon juice, rind and butter. Mix well and cool. Pour into pastry shell. Top with meringue and proceed as directed. Makes 1 (9-inch) pie.
Cream butter, sugar, eggs and flavoring in a large bowl. Add flour, bit by bit. Work until dough is smooth. Put dough into cookie press. Press cookies onto ungreased cookie sheet. Bake at 400° for 9 to 12 minutes.
With a very sharp knife, cut beef across grain into thin strips (1/8-inch thick). Combine soy sauce, garlic and ginger together; add beef. Toss and set aside. While preparing vegetables, cook 30 to 40 minutes. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Add tomatoes and heat through.
Mix all ingredients. Shape into loaf and bake at 400° for 70 minutes. Serves 6.
Cut up and brown chicken until done. Add pasta blend, soup and water. Cover and simmer until done.
Cream first three ingredients together after butter has come to room temperature. Add flour and nuts. Chill 1/2 hour. Shape in small balls. Place on cookie sheet, ungreased. Bake at 350° for 12 to 15 minutes. When cold, sprinkle with powdered sugar. What I generally do is place the powdered sugar in a small brown luncheon bag, place the cookies in the bag, 2 to 3 at a time, then gently shake the bag to coat the cookies.
Spray casserole with nonstick baking spray. Mix ingredients. Pour into casserole. Bake at 325° for 1 hour.
Debone and flatten the thighs. Mix the miso, sugar, shoyu and beer. Marinate chicken in it overnight. Broil the chicken over charcoal, basting occasionally. Or bake in a 350° oven for 45 minutes, turning the chicken over halfway through the baking.
Use a 9 x 13-inch baking pan or a Bundt pan. Preheat oven to 350°. Quarter ready-to-bake biscuits; roll quarters in sugar and cinnamon mixture. Melt margarine in pan and add brown sugar until dissolved. Put biscuits in pan covering bottom of pan. Pour brown sugar mixture over biscuits. Top with nuts or raisins, if desired. Bake in 350° oven for 35 minutes. Remove from oven and Serve warm or cooled.
Saute in oil until golden brown the Skallops, onion, mushrooms, yeast and salt. Place the soup, cream cheese and milk in a double boiler; heat until well blended. Mix all ingredients together and place in a large casserole. Bake at 350° for 45 minutes.
Mix butter and sugar until fluffy. Mix in vanilla. Add flour and mix well. Spread on bottom and sides of a 9-inch spring-form pan. Mix soft cream cheese and sugar. Add egg and vanilla. Pour into pan. Mix apples, sugar and cinnamon. Put over cream cheese mixture. Bake at 450° for 10 minutes. Lower heat to 400° and bake another 25 minutes. Cool before removing from pan.
Remove outer leaves and stalks from fresh cauliflower; separate into flowerets. Cook in microwave until almost tender (approximately 8 minutes). In a 1 1/2-quart casserole dish, cook garlic and oil, uncovered, for about 2 minutes. Remove garlic and add hot, drained cauliflower to oil. Cook, uncovered, for about 4 minutes. Add salt and tomatoes. Cover and cook for about 6 minutes or until hot. Stir once during cooking. Just before serving, sprinkle with Parmesan cheese. Makes 4 servings.
Cook bacon until crisp. Drain on paper towel; crumble and set aside. Drain fat from pan, reserving 2 tablespoons of drippings in skillet. In drippings, cook onion and green pepper until tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, black pepper and hot sauce. Cover. Simmer about 30 minutes or until rice is done. Top with bacon. Sprinkle with shredded cheese, if desired.
Scrape gelatin and excess fat from ham, reserving 1/3 cup of the gelatin. Make 4 evenly spaced slits in top of ham, about 1-inch deep. Place ham and reserved gelatin in 10-inch round or 11 1/2 x 7 1/2 x 1 1/2-inch baking pan. Arrange apple slices and sweet potatoes around ham. Combine brown sugar and cinnamon; sprinkle over all. Bake, uncovered, in 325° oven for 1 1/4 hours, basting occasionally. Remove from oven. Cut cheese diagonally to form 4 triangles. Insert one triangle in each ham slit. Return the ham to the oven. Bake 1 minute more, or just until cheese triangles melt slightly. Makes 8 servings.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour 2 cups batter into greased 13 x 9 pan; bake 15 minutes. In medium saucepan over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer, until cake springs back when lightly touched. Serve warm with vanilla ice cream.
Combine raspberries, eggs, oil and sugar. Beat well. Add the soda, salt, flour, cinnamon and baking powder. Mix together well. Spray the muffin pans with any spray to prevent sticking. Fill the muffin pans half full. Bake at 350° until muffins spring back to the touch and are nice and golden. (Check at 15 minutes.) This recipe will make 2 small loaves or 2 dozen regular size muffins. If baking a loaf, you'll need to bake it for 25 to 30 minutes or until a toothpick can be inserted and comes out clean.
In blender combine chilies, sugar, lime juice, garlic, peanuts and cilantro to taste. Stir-fry beef in oil. Sprinkle liberally with black pepper. Toss lettuce, onion and scallions. Add beef and sauce. Garnish with cilantro.
Mix together confectioners sugar, butter and peanut butter, then chill for one and one half hours. Melt chocolate chips and paraffin wax over double boiler. Shape into round balls and roll in chocolate chips. Place on wax paper.
First Layer: Mix 1 egg and butter with dry cake mix. Spread in 9 x 13 x 2-inch cake pan.
Cut tomatoes in half crosswise and brush with melted butter or margarine. Sprinkle with salt, pepper and Parmesan cheese. Broil 6 inches from heat 5 to 7 minutes or until golden brown. Serves 6.
Mix warm oil, ranch dressing, spices in covered container and shake well. Drizzle over crackers. Stir slowly, coating crackers well.
Saute onions sliced thinly with garlic in butter until clear. Salt and pepper. Sprinkle onions with flour and continue stirring. Add liquid, bay leaf and thyme. Cover and simmer 30 to 40 minutes in a 2-quart saucepan. When ready to serve, float dried bread on soup and sprinkle on grated cheese. A nice touch is to put soup in ovenproof dishes and after bread and cheese are added, place in hot oven (450°) until bubbly hot and golden brown.
In a large bowl, combine rice and 3/4 cup water. Cover with plastic wrap with a section turned back to vent. Cook in microwave on High until water boils, about 2 minutes. Remove from oven and let stand, covered, about 15 minutes.
Brown wings one layer at a time at 300°. Remove from pan as they brown. Drain off oil and add the rest of the ingredients. Bring to boil and stir for 5 minutes on 250°, stirring constantly. Add wings and simmer 15 minutes, covered. Remove chicken to serving dish and serve over rice.
Cut up roast. Brown in butter for about 5 minutes. Put in pan. Add onions, celery, carrots, potatoes, salt and pepper. Add brown sugar and tapioca. Put gravy mix in 1 cup water. Heat to a boil and pour over other ingredients. Add tomatoes. Cover with foil and bake at 250° for 5 hours.
Mix all ingredients well. Pour in pie shell. Bake at 375° for 45 minutes or until knife comes out clean and top is slightly brown.
Make a small baking tray from a double layer of aluminum foil. Pour a generous layer of Italian dressing into the tray. Place fish in tray and coat top layer with more Italian dressing. Add any spices and vegetables you would like to tray. Place in preheated barbecue on high (cover closed) for approximately 10 minutes or until flaky. Remove from heat and enjoy!
Into pie crust put cubed cheeses, onion and green chilies. In a mixing bowl, whisk eggs, milk, marjoram and salt. Pour mixture into pan. Bake at 350° for 45 to 50 minutes. This is a great brunch dish.
Mix all but M&M's. Drop by rounded teaspoonful on cookie sheet. Put M&M's on top and bake at 375° for 8 to 10 minutes. Makes 2 1/2 to 3 dozen.
Cook spaghetti in plenty of boiling, salted water, with a dash of olive oil. Heat olive oil with cloves of garlic but do not let the garlic brown. Warm oil gently to release the flavor of the garlic. When spaghetti is cooked, drain it and transfer to a warm serving bowl. Pour over the oil and garlic and toss the spaghetti well. Serve immediately.
Cook spinach and drain completely. Mix all ingredients together. Form into small balls. Bake 15 to 20 minutes at 325°. Spray pan first with Pam.
Mix flour and salt that has been sifted into small bowl; set aside. Combine butter and boiling water in medium saucepan. Keep over low heat until butter is melted. Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves the side of pan. Remove from heat. Add unbeaten eggs one at a time, beating thoroughly after each addition. Continue beating until a thick dough is formed. Drop by small teaspoon onto greased baking sheet. Bake 30 to 40 minutes 2 inches apart in 425° oven. Makes 3 to 4 dozen. Cut off tops to fill when cool.
Mix. Pour into unbaked pie crust. Bake at 325° for 1 hour.
Cream butter and sugar. Add eggs, one at a time. Add lemon juice. Slowly add flour, mixing well. Pour batter into greased cookie sheet and mark off into squares. Put a tablespoon of pie filling in each square. Bake at 350° for 40 minutes. Sprinkle powdered sugar over top when cool.
Mix for 2 minutes in blender. Add 3 cups salad oil and mix for 5 minutes longer.
Combine shortening and sugar well. Add eggs, one at a time, mixing thoroughly after each addition. Add bananas and mix well. Sift flour, soda and salt. Add with oats to creamed mixture. Stir in nuts and flavoring. Pour batter into greased 9 x 5-inch loaf pan and bake at 350° for 50 to 55 minutes or until an inserted toothpick comes out clean.
Heat oven to 350°. Grease bottom of 9 x 5 x 3-inch loaf pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean (9-inch pan, 70 to 80 minutes, 8-inch loaves, 55 to 60 minutes). Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than a week.
Unroll first package of crescent rolls and lay in bottom of pan (use ungreased 9 x 13-inch pan). Mix cream cheese, sugar and vanilla and spoon over rolls. Unroll second package of crescent rolls and place on top. Melt margarine and pour over mixture. Sprinkle top with cinnamon and sugar. Bake at 350° for 30 minutes.
Mix all ingredients together, except tomatoes, and refrigerate over night. The next day, (since seasonings drain to the bottom) mix well. Then add tomatoes, cut up. Can be served on lettuce leaves or as a side dish. Makes a good buffet dish. OPTIONAL: Can add cut up fresh mushrooms, green or red peppers, chunks of chicken or tuna, celery, other cheeses, etc.
Mix ingredients with electric mixer. Form ball. Roll in chopped pecans. Decorate with parsley and cherries. Prepare 24 hours ahead. Freezes well, too!
Cook carrots, but not until they fall apart. Add all other ingredients. Mix well. Let stand in refrigerator at least 1 day before serving.
Preheat oven to 400°. In baking dish, mix the orange juice concentrate, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, coating both sides. Let chicken marinate, if time permits, 10 minutes. Bake chicken, uncovered, at 400° for 8 minutes. Baste with pan juices. Bake 8 minutes more. Baste again. Glaze chicken with mixture of marmalade and remaining 1 tablespoon honey. Bake 8 to 10 minutes longer until done. Pour juice over chicken to serve.
Scald milk in top of double boiler. Combine sugar, flour and cocoa in a bowl; add enough of hot milk to make paste. Return to double boiler and stir until thickened. Cover and cook 10 minutes. Add small amount of hot mixture to the 3 well beaten egg yolks. Mix well and return to boiler. Cook 2 minutes, stirring constantly. Remove from heat and add vanilla and butter.
Brown beef and onions. Drain. Combine milk, soup and cream cheese together. Add salt, catsup and meat. Pour into a 2-quart casserole dish. Bake uncovered at 375° for 15 to 20 minutes until biscuits are browned.
Cream butter well until almost like whipped cream. Mix dry ingredients together and add slowly to butter. I use the mixer as long as possible, then use hands. Mold into long square logs and refrigerate at least overnight. Let warm up enough to slice. Place on cookie sheet. Put holes in top with fork or tenderizer hammer. Bake at 275° for about 15 minutes. Don't overbrown.
Combine dry ingredients with the liquid contents; stir only enough to moisten. Do not overmix. Grease small Bundt pans or cupcake pans. Pour ingredients into the preferred pans. Preheat the oven to 375° and bake for 15 minutes.
Dissolve Tender Quick in water. Soak cut up chicken parts for 2 days. Drain water off and rub liquid smoke into meat. Let set overnight. No more seasoning is needed.
Mix together oleo, brown sugar, flour and chopped nuts. Mix with fingers and pat in a 9 x 13-inch pan. Bake 10 to 12 minutes until light golden brown. Watch carefully and stir occasionally. Take out 1/2 cup.
Bring to boil the water, cocoa and shortening. Pour over the flour and sugar (combined). Add the buttermilk. Add the eggs; beat until smooth. Add the soda, cinnamon, vanilla and salt. Mix well. Bake at 400° for 20 minutes in a 12 x 15-inch pan.
Bring to boil and pour into 1 large can evaporated chilled milk that has been whipped. Use vanilla wafers for pie crust. Pour in crust and chill. You can add chopped bananas or pineapple.
Mix all ingredients, adding a little milk, if necessary. Bake at 325° for 1 hour.
Grease pot before pouring in. Use 1/2 onions while cooking and crumble other half on top when ready to serve. Cook for 4 hours on high or 6 to 8 hours on low. Serves 8 to 10.
Mix all ingredients except butter in a large bowl. In a 10-inch skillet, melt butter over medium heat until foamy, not brown. Drop 1/2 cupfuls of the potato mixture several inches apart into hot butter. Cook 3 minutes on each side until golden brown. Drain on paper towels. Keep warm. Makes 12. Serve with sour cream and applesauce.
Cook macaroni, rinse noodles. Combine tuna, macaroni and white sauce in baking dish. Sprinkle with paprika and cheese. Dress up with cheese strips and pimento, if desired.
Flake tuna in large bowl. Add and mix well remaining ingredients. Spoon onto bed of lettuce leaves with tomato slices. Makes 4 servings.