HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil until soft ball forms, 240°. Let sit until cool. Beat until creamy. Drop on wax paper. Put 1/2 nuts on top of each piece.
Cream the cream cheese. Add mayonnaise and marshmallows. Mix together and add 3 cups boiling water and large lemon Jell-O. Mix together until creamy. Let stand. Refrigerate until firm.
Place roast (frozen okay) in 9 x 13-inch or larger pan. Use salt, pepper and seasoned salt as desired. Sprinkle onion soup mix over top. Pour mushroom sauce over top of roast and in pan. Rinse can with water and pour in bottom of pan. Cover with foil. Bake 6 to 7 hours at 325° if frozen, less if not frozen (test for doneness after 4 hours). Use juice for gravy.
Snap off tough ends of asparagus and discard. If possible, cook stalks whole or cut to equal size. Layer in pan and pour boiling water over asparagus. Cover pan and cook for no more than 3 minutes. Asparagus should be crisp-tender. Drain well. While still hot, pour over the Italian salad dressing and let marinate while cooling. Can be served hot, but is very good cold.
Cut meat in 1-inch cubes. Blend flour, salt and pepper. Set aside. Bring 1/4 cup water to a boil in a large pot. Coat meat with flour mix. Put in water and cook on each side until develops a gray look. The meat browns slightly. Add Worcestershire sauce, 1 1/2 cups water and tomatoes. Cover pot. When steaming point is reached, turn heat to low and cook about 1 1/2 hours. Cut celery, onions, carrots and pepper into pieces. Add with potatoes to pot. Cook until everything is tender, about 1 hour.
Put cup of sugar in a saucepan; add water and cook over low heat until fluffy. Add three marshmallows, then spread on cake all fixed with the filling.
Put butter, milk, sugar and salt in a saucepan. Bring to a boil. When boiling, add the flour and stir up briskly until the paste is smooth. (If the paste is removed from the fire too soon, the puffs may not spring properly during the baking process.) After taking from the fire, mix in one egg at a time and work well each time before adding another egg. When all the eggs are added, drop on a baking sheet, the size of an egg yolk for puffs, or in finger shapes for eclairs and bake in an oven at 350°.
Mix food coloring, vinegar and cocoa together; set aside. Cream Wesson oil, sugar and eggs together. Add color mixture. Add soda and salt to flour. Add flour mixture and buttermilk, alternating. Add vanilla. Bake in 4 layer cake pans at 350° for 15 minutes. Do not overbake. (Can freeze until ready to use.)
Heat 2 Tbsp. oil cut up vegetables. Mix seasoning mix with 1/4 c. water till smooth. Add all to oil and cook at medium high. Stir constantly till tender.
Place drained crabmeat, chopped onion and cheese on bottom of one pie crust. Beat eggs slightly. Add half and half with salt and pepper. Beat until all well mixed. Pour into pie crust.
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
Mix thoroughly all ingredients. Place in a baking pan (shallow). Bake at 375° for 1 hour and 15 minutes or until done. Leftovers make superb sandwiches.
Blend the Ricotta with salt, pepper and oregano. Rub chicken with garlic powder and brown in skillet with 4 tablespoons of oil, approximately 12 minutes each side. Remove and cool. Place chicken in baking dish side by side. Spoon 1/4 cup seasoned Ricotta and 1/4 cup crushed tomatoes in center of each breast. Top each breast with 2 slices Mozzarella and bake in preheated oven at 350° for 20 minutes. Serves 8.
Combine almond bark and peanut butter chips in a 2-quart microwave dish. Microwave at 50% power for 4 minutes or until melted. Stir in peanuts and potato sticks. Drop by teaspoonfuls onto wax-lined cookie sheets. Chill until set.
Mix mushroom soup, chicken soup and broth. Layer soup, chicken and stuffing mix (mixed with oleo). Put in large baking dish. Bake at 350° for 30 minutes.
Beat eggs and milk together. Sift the dry ingredients and add the egg-milk mixture. Heat a 9 x 13 x 2-inch pan with the 4 tablespoons oil. Coat the pan well with the oil. Pour off remaining oil into the bread mixture and beat well. Fill the oiled pan and bake at 400° for about 35 to 40 minutes. Cut into squares.
Grease a 2-quart casserole dish. In a large mixing bowl, combine chicken, mushrooms and water chestnuts; pour into bottom of casserole dish.
Preheat oven to 325°. Mash bananas with fork. Stir in other ingredients. Pour into Teflon coated or buttered and floured pan. Bake 1 hour at 350°.
Cream butter and granulated sugar. Add 3 egg yolks and 1 egg white. Blend. Add flour and vanilla. Grease and flour pan. Roll out dough. Cream brown sugar and 2 egg whites; spread on dough. Sprinkle with nuts. Bake at 375° for 20 to 25 minutes.
Mix together cake mix, 2 eggs and butter. Press in bottom of 9 x 13-inch pan. Mix together 2 eggs and cream cheese. Add powdered sugar. Pour over previous mixture. Bake at 350° until golden brown.
Do not drain pineapple. Mix all together and chill. May need to add a few drops of green food coloring.
In a bowl, mix all ingredients. Drop by teaspoons on greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Cut 1 1/2 pounds tenderized round steak into small pieces. Season and flour. Brown a small amount of water. When all are browned, cover steak with water and simmer 45 minutes to 1 hour. While steak is simmering, grate 1 1/2 cups Velveeta or American cheese. Stir cheese into steak and gravy. Simmer about 15 minutes more. Serve over rice or with mashed potatoes.
Melt butter and saute onion. Add poppy seeds, Worcestershire sauce and mustard. Spread on both sides of rolls. Add ham and cheese. Bake at 350° for 10 minutes. Ham biscuits can be microwaved, if desired.
Preheat oven to 350°. Stew chicken; bone it and set aside. Skim fat from chicken broth and use broth to make chili. Brown flour in skillet. Add chili powder and stir in broth; simmer, stirring, for 10 minutes, until thicken. Place corn tortillas, one at a time, in boiling water for 5 to 10 seconds to soften. Layer corn tortillas, chicken, rice, onion and cheese. Cover with chili; garnish with additional cheese. Bake for 20 minutes. Serves 8.
Fry 6 slices cut up bacon until crisp. Remove to paper towel. Add 1 cup water to bacon grease and bring to boil. Make paste of flour, salt, sugar and 1/4 cup water. Add 1 well beaten egg to paste mixture. Remove water mixture from heat and stir in egg mixture slowly. Return to heat and stir until thick. Remove from heat and stir in 1/4 cup vinegar. Add bacon pieces right before you serve over lettuce or endive.
Heat oil in heavy saucepan and add garlic and parsley; cook over medium heat for 1 minute, stirring constantly. Add clam juice, clams, salt and pepper and simmer, uncovered, for 5 minutes. Remove from heat and add butter. Stir until butter is melted. Serve at once over hot, cooked pasta. Especially delicious when served with garlic bread!
Dissolve brown sugar, water and butter in a 9 x 13-inch pan. Combine white sugar, flour, salt, baking powder, dates, milk and vanilla. Pour over mixture in pan. Bake at 350° for 45 minutes.
Soak peas overnight (can soak peas with ham). Simmer on low heat until peas are soft (usually 3 hours on low). Stir often and use a heavy pan as this will scorch easily if not careful.
Chock-full of fresh vegetables, this main dish is as easy to prepare as it is delicious. Serve over chow mein noodles for added crunch.
In bowl, mix flour, sugar, baking powder and salt. In second bowl, blend eggs, oil, milk and lemon juice. Mix liquid mixture into flour mixture until flour disappears. Fold in blueberries and place in paper cupcake holders. Sprinkle with sugar. Bake 25 minutes at 400°. Makes 18.
Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder, salt and pecans. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3-inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake 10 to 12 minutes. Makes about 3 dozen.
Combine sugar and Bisquick until free of lumps. Make hole in center of dry mixture. Pour in oil, eggs and pecans. Stir until mixed well. Bake in greased 9 x 13-inch pan for 45 minutes (no longer) at 350°. Add 1 cup coconut, if desired.
Blend oatmeal until it's fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture. Then add chips, candy and nuts. Roll into walnut sized balls. Place 2 inches apart on cookie sheet. Bake 5 minutes at 375°. Makes 112 cookies. Recipe may be halved.
Brown meat and drain. Add Manwich and taco mix. Simmer for 5 to 10 minutes. Melt cheese in a bowl. Put meat in a round clump and drop on melted cheese so there is a band of cheese around meat. Serve with taco chips.
In small mixer bowl, beat cheese until fluffy. Add remaining ingredients; mix well. Cover; chill. Stir before serving. Serve with fresh vegetables or Kruncher's potato chips. Refrigerate leftovers.
Combine first 6 ingredients in a 2-quart saucepan. Simmer 10 minutes; sieve. Make a white sauce of butter, flour and milk. Slowly add hot tomato mixture, stirring constantly. Serve at once. Serves 6.
While cooking zucchini in a small amount of water, brown hamburger with the onion. Mix everything together, except the cheese.
Combine all dry ingredients. Add wet ingredients and mix well. Heat oil in pan and drop ingredients by 1 teaspoon. Fry until light brown. Drain on a paper towel.
Skin and bone chicken. Place broccoli in casserole and top with chicken slices. Combine undiluted chicken soup with mayonnaise, milk, cheese, lemon juice and curry. Pour over chicken and sprinkle with bread crumbs. Bake at 350° for 25 to 30 minutes. May freeze before baking.
Combine peppers in blender and puree. Add 1 cup vinegar and blend. Transfer to large deep pan and add remaining vinegar, sugar and cayenne, blending well. Bring to a rolling boil, stirring often. Add pectin and boil 1 minute longer stirring constantly. Skim off foam and pour in jars and seal.
Heat oven to 350°. Generously grease and flour pans. Beat dry cake mix, water, margarine and eggs on low speed. Beat 2 minutes on medium speed. Reserve 2 tablespoons of the crushed cookies. Fold remaining crushed cookies into the batter. Pour into pan. Bake 30 to 37 minutes. Cool cake completely. Crush remaining cookies fine. Mix into frosting. Layer cake.
Halve, then remove skin and bone from 4 whole chicken breasts (12 oz. each). Pound between pieces of waxed paper until each is about 1/4 inch thick.
Squeeze water out of thawed spinach. (Do not cook.) Mix with other ingredients and chill.
Combine all ingredients in a large bowl and mix well. Bake 45 to 50 minutes at 350°.
Combine crumbs, pecans, sugar and cocoa. Blend bourbon and syrup. Mix all ingredients. Shape into 1-inch balls. Roll in powdered sugar. Refrigerate. Makes about 4 dozen.
Brown beef; add Ro-Tel tomatoes, beans and soup and simmer at least 45 minutes. Crush Fritos Lights for each plate. Ladle sauce over Fritos, then add cheese, lettuce, tomatoes, onions and sour cream.
Combine crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Press firmly into a 9-inch pie pan. Bake at 350° for 8 minutes. Cool.
Cook linguine to package directions and set aside in large serving bowl. Heat olive oil in 2-quart saucepot and saute garlic and shallots for 3 minutes over medium heat. Then add tomatoes, parsley, wine, red pepper flakes, oregano and salt and pepper to taste. Cook for 15 minutes. Then add shrimp; cook another 5 minutes. Pour shrimp sauce over linguine and serve. Serves 4.
Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes, so they become easy to roll. Heat oven to 375°.
Combine all ingredients and mix well. Pour into 3 small or 2 large greased loaf pans. Bake at 350° for 1 hour. Freezes real well too!
In skillet, blend first 3 ingredients. Stir in chicken and vegetables. Over medium heat, heat to boiling and reduce heat to low. Cover and simmer for 20 minutes or until chicken is tender, stirring occasionally. Serve over hot cooked rice. This is quick and very good.
Wash cucumbers and peel large ones. Cut in 1/4-inch pieces. Slice and soak 24 hours in lime water. Remove and soak in clear water 2 hours.
Dry all vegetables between paper towels (about 1 hour). Layer in order of recipe (using oblong dish, sheet cake size). Blend mayonnaise and sugar, spread over salad as icing. Sprinkle grated cheese over top. Refrigerate overnight.
Mix well potatoes, sugar and vanilla. Sift flour. Mix in shortening and potatoes. Gradually stir in milk (try to handle dough as little as possible). Roll onto a floured surface. Cut into biscuits. Makes about 25 biscuits. Bake in 400° oven for about 20 minutes or until lightly browned. Serves 25.
Boil pasta in water until tender; drain. Add tomatoes, cucumber, onion, salt and pepper; mix well. Pour salad dressing and seasoning over pasta mixture until well covered. Toss well. Best if allowed to marinate in refrigerator 4 hours before serving.
Just dump all ingredients into bowl. Mix well. Pour into floured Bundt pan. Bake in 350° oven for 50 minutes.
Boil 4 cups water. Immediately stir in Knox and gelatin. Chill about 3 hours until completely set. Cut into squares or use a cookie cutter to cut into shapes.
Butter casserole dish. Peel and core 6 to 8 medium apples. Cut in 1/2-inch slices to make 4 cups.
Wash beans. In a large pot cook about 3 to 4 hours. Keep water well over top of beans.
Place frozen rolls randomly in Bundt pan. Mix pudding mix, brown sugar and nuts. Sprinkle over rolls. Melt oleo and drizzle over rolls. Mix sugar and cinnamon and sprinkle over rolls. Let set overnight or 8 to 10 hours to allow rolls to rise. Bake 30 minutes at 350°.
Brown meat and onion and drain. Add tomato sauce, spaghetti sauce mix and spaghetti. Simmer for 10 minutes. Put in 9 x 13-inch baking dish. Mix Mozzarella cheese and sour cream and spread over meat mixture. Place rolls spread out on top. Melt margarine and spread on rolls. Sprinkle Parmesan cheese on top. Bake at 350° until rolls are golden brown.
Wash and discard any unwanted beans. Soak beans in water overnight. Using medium heat, cook the beans in the same water until the beans are tender. Saute the onion and garlic in oil and add the chili peppers and oregano. Cook 3 minutes over medium heat. Add this mixture to the beans. Leave enough water remaining for the sauce. (You may need to add more.) At this time add the salt, vinegar, sugar and bay leaves. Cover the pot, leaving an escape for the steam. Cook about 15 to 20 minutes or until the sauce thickens to your taste.
In a large skillet, brown beef with onion and garlic; drain. Stir in sour cream, salsa, oregano, chili powder and salt. Serve over hot, baked potato and with guacamole on the side.
Mix together first 3 ingredients. In separate bowl, mix together next 4 ingredients. Then combine the 2 mixtures and bake in a greased 9 x 9-inch pan for 25 to 30 minutes in a 350° oven.
Drop small spoonfuls of cream cheese into scrambled egg mixture and whip. Cook in the usual fashion. This just adds a special touch to your eggs.
Melt butter with minced garlic. Slowly cook fish in this. Mix the sauce as per packet. Mix in cooked vegetables. Blend all these and serve over cooked linguine noodles.
Combine beef, crackers, egg, onion and seasonings. Mix well. Make a hole in the mixture and fill with about 1/4 cup undiluted tomato soup. Mix again, working in the tomato soup. Form mixture into loaf and place in a 9 x 13-inch dish coated with vegetable oil. Dilute remaining soup with 3/4 cup water and pour over the meat loaf. Surround with potatoes and carrots. Salt and pepper vegetables to taste. Cover with foil and bake for 1 1/2 hours at 350°. Remove foil and bake until meat loaf is brown on top.
Let frozen spinach thaw, squeezing out all the water. Mix all other ingredients and add spinach. Let set for 1/2 hour before serving.
Cook and tear apart chicken. Cook rice as directed. Mix all ingredients together. Bake for 25 minutes at 350°.
Crush garlic clove with salt. Scald tomatoes, peel and cut into sections. Wash and chop basil. Add water, olive oil and dash of pepper. Let set about an hour for flavors to mix. Cook spaghetti al dente. Drain and add tomato mixture. Serve in soup bowl. Serves 4.
Mix pudding according to directions. Add condensed milk and mix well. Fold in Cool Whip.
Heat hog lard until hot enough to cook potatoes. Combine all ingredients and inject into turkey. Ready to cook. For every pound, cook 5 minutes.
Drain canned fruit. Combine all fruit in a bowl. Combine pudding mix, milk and orange juice concentrate in mixer bowl. Beat at high speed for 1 to 2 minutes. Add sour cream; beat well. Pour over fruit mixture. Chill, covered, in refrigerator. Yields 10 servings.
Cream shortening, brown sugar, white sugar and 2 eggs. Beat until nice and creamy. Add evaporated milk and vanilla. Take dry ingredients (flour, salt and baking soda), mix in your liquid mixture. Last, add walnuts.
Preheat oven at least 15 minutes at 375°. Beat egg whites until very stiff with salt and cream of tartar. Add sugar gradually, beating continually. Beat until glossy. Add chips and vanilla. Drop by spoonfuls (small) on ungreased cookie sheet. Put in oven and immediately turn oven off. Leave in oven at least 5 hours or overnight. Do not open oven until time is up!!
Combine first 7 ingredients; mix well. Gently stir in crab meat. Bake in 375° oven for 25 minutes. Sprinkle with parsley.
Cook chicken until done and remove from bone; save broth. Boil spaghetti in chicken broth until tender. Add other ingredients and mix. Pour into casserole dish and bake at 350° for 45 minutes to 1 hour.
Break apart broccoli and cauliflower. Add green onions. Mix remaining ingredients (except cherry tomatoes) and pour over vegetables. Chill overnight. Top with cherry tomatoes.
Grease a 9 x 13-inch cake pan. Place rolls in pan. Sprinkle pudding and nuts on top. Combine brown sugar, melted butter and cinnamon in pan and bring to a boil, stirring. Pour over rolls. Let raise overnight. Bake for 30 minutes at 350°. Let rest a minute before flip over on dish.
Melt butter in large pot. Add macaroni, onion, pepper, oregano and dry mustard. Cook on medium heat for 7 to 10 minutes. Add water and bring to a boil. Cover and simmer until macaroni is tender and water boiled out. Stir in evaporated milk, pimento and cheese. Cook about 5 minutes on low until cheese melts. Serve.
Mix together. Roll in balls. Brown in hot skillet, then mix package of sauce in Rice-A-Roni with 2 cups hot water. Simmer for 30 to 45 minutes. Salt and pepper to taste.
Bake chicken in oven for 1 hour. Split chicken apart and debone. Cook spinach and drain. Line a buttered casserole with the spinach. Place chicken breasts on top of spinach. Use an 8 x 12 x 2-inch dish.
Bake cake as directed on the box. Mix cream cheese and milk together, add pudding. Put in refrigerator until mixture sets up. Put this mixture on top of cooled cake. Then add a layer of pineapple, a layer of Cool Whip and top with coconut.
In a saucepan, combine rice, 1/2 gallon milk and sugar. Cook over medium heat until the milk is absorbed by the rice (about 1 hour).
Puree banana in blender. In medium bowl, combine pureed banana, egg, sugar, milk, oil and vanilla.
Cream together shortening, sugar and egg. Stir in syrup and chocolate. Sift flour, soda, salt and cinnamon into creamed mixture. Shape dough into balls the size of walnuts and roll in sugar. Place balls on ungreased baking sheet, 3 inches apart. Bake at 350° for 12 to 15 minutes. Makes about 3 dozen cookies.
Mix all ingredients, except stuffing and melted butter. Put in casserole. Put stuffing mix over top, spreading evenly. Bake at 325° for 60 minutes.
Bake at 350° for 30 minutes. Stir every 7 to 10 minutes. Add peanuts last 10 minutes.
Slice onions. Add to sauce and simmer 20 minutes. Add beans and crumble bacon on top. Bake 1 hour at 350°, uncovered. Can also be served cold.
Cook first 5 ingredients until thick. Add remaining 3 ingredients and mix in mixer until smooth.
Take the frozen grape juice stuff. Make it. Take some time to roll it around in your mouth! Then fill your mug with 3 scoops of ice cream. Pour grape juice until full. Stir. Chug-a-lug. Share it with your buddies. Not recommended use in great quantitys. Although it is very good too much really hurts your stomach.
Combine chicken, onion, celery and almonds. Blend mayonnaise, mustard and cream. Fold into chicken mixture. Refrigerate for several hours. Add shoestring potatoes and carrots just before serving. Toss well.
Use high speed mixer	to mix butter, shortening and vanilla until creamy. Add sugar and mix until smooth.
Cook to hard boil, 260°. Take off heat and add 1 teaspoon baking soda. Stir quickly and pour over 1 (6 ounce) bag of popped corn (3/4 cup unpopped) in large mixing bowl. Mix and spread on 2 jelly roll or cookie type sheets. Bake at 200° for 30 minutes on each side, mixing at turns to coat evenly. Pour out on waxed paper and separate while hot into small pieces.
Bring can of pineapple to a boil. Add jello. Dissolve and cool. Add remaining ingredients and mix well. Congeal.
Mix egg yolks and sugar with a fork. Add 3 tablespoons of flour; mix well. Add vanilla, milk and dash of salt. Add 1/2 stick of margarine with all ingredients in medium saucepan. Heat on medium heat until thick.
Dissolve candies in the boiling water; add lemon gelatin and lemon juice. Stir to dissolve gelatin and cool to room temperature. Add cranberry sauce (if jellied cranberry sauce is used, beat with a rotary beater). Pour 1/2 of the cranberry gelatin mixture into a 9-inch square pan. Set aside remaining cranberry gelatin mixture at room temperature; cover. Chill mixture in the pan until firm, about 2 1/2 hours.
Add sugar to Master Mix. Beat egg and add to dry mixture with milk. Heat fruit and liquid to boiling. Sweeten if necessary. Grease casserole dish or deep pan with butter. Pour batter in baking dish, then add hot fruit. Bake immediately in 375° oven for 30 to 40 minutes or until brown on top.
Mix flour, sugar and butter. Beat egg in measuring cup; add enough milk to make 2/3 c. Mix flour mixture and egg mixture. Turn out onto lightly floured pastry sheet. Knead just until smooth. Roll dough to about 1/4-inch thick and cut with doughnut cutter. Deep fry for 3-4 minutes at 450°. Drain on paper towels. Sift confectioners sugar over doughnuts. Makes about 15 doughnuts.
Crumble and brown sausage. Drain. Add onions and cook until transparent. Add spaghetti sauce, mushrooms (I	use canned mushrooms at times) and olives. Heat and pour into 9 x 13-inch baking dish. Evenly arrange Mozzarella cheese over this mixture (slices or	shredded). Whirl or beat eggs, milk, flour, oil and salt until smooth. Pour over Mozzarella. Sprinkle with Parmesan cheese. Bake at 400° about 25 minutes.
Dip chicken in beaten egg; roll in flour. Fry until golden. Combine remaining ingredients. Place chicken in single layer in baking dish. Pour sauce over chicken. Bake at 325° for 1 hour. Turn chicken 4 times while baking to keep sauce covering them.
Bread eggs into pie or cake pan and beat with fork. Add salt and milk and mix together with the eggs using fork. Heat about 2 tablespoons of butter or margarine in a large skillet. Dip bread in egg mixture and cook in the skillet. Turn over and brown bottom. Sprinkle with powdered sugar and serve with butter and syrup or jelly.
Preheat oven to 350°. In a bowl combine sugar and cornstarch. Stir in cherries, juice and food coloring. Pour into a 9-inch square pan. Combine dry cake mix and melted butter or margarine. (Mixture will be crumbly.) Sprinkle over cherries. Bake at 350° for 45 to 50 minutes, until golden brown.