HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and form into a ball. This mixture may have to be refrigerated for a few minutes to make it easier to handle. Roll ball in additional chopped pecans, then roll lightly in additional finely chopped parsley. Chill. Serve with assorted crackers.
Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed on box. When cake is done, let cool 20 to 25 minutes. Poke holes in cake (I use a large, 2-pronged fork that we use for barbecuing). Pour Jell-O slowly in holes. Put cake in refrigerator.
In 1 1/2 quart casserole, cook onion, garlic and oil on High, covered, 4 to 4 1/2 minutes in microwave. Cut zucchini lengthwise in half, then crosswise in 1/4 inch slices. Add onion mixture with next 3 ingredients. Cook covered on High 10 minutes. Stir once. Add olives; cover and cook 5 to 7 minutes, until tender. Sprinkle fish steaks with oregano. Moisten 2 paper towels; place fish steak on each towel. Twist corners together. Cook on High 2 1/2 minutes, just until outer edges of fish are opaque. Serve sauce and fish on plate with garnish. Makes 2 main dishes.
Mix ingredients well. Pour into pie crust and bake at 300° for about 45 minutes.
Brown hamburger meat and chopped onion in pan. In 9 1/2 x 13-inch cake pan, pour 3 cans soup (no water), 1 small jar picante sauce, the meat and crushed chips. Mix well together. Bake at 300° for 1/2 hour. Shred cheese on top; melt in oven for 5 minutes. Serves 6.
Brown onion and garlic in bacon drippings; add meat and cook until gray. Add tomato sauce, water and spices. Bring to boil and then allow to simmer for at least an hour. When done, add little flour until desired thickness is reached. When ready to serve, add pinto beans (cooked) or black-eyed peas or hominy. Makes 6 to 8 servings.
Cream margarine and sugar. Beat eggs and add and beat well. Add flour. Fold in nuts and chocolate chips. Bake in greased pan at 350° about 25 minutes. Cut into bars.
Place oysters on a shallow baking tray lined with rock salt. Melt butter in frypan. Add parsley, celery, onion and garlic. Add spinach and cook 1 minute more. Blend all in blender. Add bread crumbs, salt, pepper and sherry. Sprinkle with grated Gruyere after adding 1 tablespoon of sauce to each oyster. Bake at 450° for 4 to 5 minutes until oysters are heated through and sauce bubbles slightly.
Mix pears with sugar and nuts. Let stand 1 hour, stirring often. (Frozen pears may be used for fresh ones.) Add dry ingredients to pears; add oil, vanilla and egg. Mix by hand, mixture is very thick. Pour into tube pan and bake about 1 1/2 hours at 350°.
Brown meat in butter in iron skillet. Add onions, garlic and pepper. Cook until slightly brown. Add tomato puree, catsup, 1/2 cup water, Worcestershire sauce, salt and pepper. Simmer, covered, 1 1/2 hours.
Boil the chicken until completely tender (about an hour). Reserve about 1/4 cup of the broth. Remove the chicken from the pot and allow to cool completely, then skin, bone, and dice or chop very small. Mix ingredients well in a bowl that can be sealed airtight. Seal and refrigerate at least four hours for flavors to blend.
Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Combine tomato sauce, brown sugar, vinegar and mustard in small bowl. Add half of tomato mixture to ground beef mixture and blend thoroughly. Shape in loaf and make depression in top of meat loaf and pour sauce over top of meat loaf with ketchup.
Preheat oven to 350 degrees. In medium bowl combine cream cheese and softened margarine, beat until smooth. Add chicken, onions, salt, pepper, milk and pimientos and mix well.
Mix ingredients together. Pour into 3 quart casserole dish. Bake at 350° for 30 to 35 minutes.
Heat margarine, Coke and cocoa to boiling, pour over flour and sugar; mix. Then add sour milk, eggs, soda, vanilla and mini marshmallows (batter will be thin with marshmallows floating). Mix well. Bake in ungreased 9 x 13-inch pan for 35 minutes at 350°. Frost with Coke Frosting while hot.
Cut chicken into pieces. Stir together soup, honey and vinegar. Pour over chicken. Cover and bake one hour at 350°. Uncover last 10 minutes. Serve with rice or noodles.
In a 6 to 8-quart saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes. Remove bay leaf. Fill 1/2 pint jars or pint jars. Process in water for 20 minutes.
Note: If you want chocolate peanut butter, add 4 tablespoons of cocoa.
Mix all together. Bake at 250° for 1 1/2 hours.
Add asparagus to boiling salted water. Cook until tender. Transfer to bowl of cold water and cool this. Drain. Add pasta to the same water and boil until tender, but still firm. Add peas and boil 2 minutes. Add asparagus and heat. Drain well. Return pasta and veggies to pot and add oil. Toss to coat. Add 1/2 cup cheese. Season with salt and pepper.
Pour in 8-inch crust and bake 40 to 50 minutes at 350° until set. Serve cold or warm.
Put juice and rind (grated) of one orange in a cup; finish filling cup to 3/4 full with Wesson oil. Chop cranberries in half. Combine ingredients. Mix well. Place in a baking dish. Bake in oven at 325° for 1 hour.
Peel, quarter and cook; then mash potatoes. Chop 1 cup onions and 1 cup sweet pickles. Add all the ingredients to the potatoes and mix well.
Cream sugar and shortening. Add eggs and beat well. Sift flour, baking powder and soda together. Add flour mixture alternately with milk and vanilla. Drop 1 teaspoon dough on cookie sheet. Dip bottom of teaspoon in flour; use this to make a hole in top of cookie. Place 1 teaspoon filling in hole. Bake in hot oven about 400°. This cookie can be frosted, if desired. Quick and easy! Yum.
Mix eggs slightly. Add sugar and vinegar. Mix with some water; add remaining water. Mix again slightly. Cook over low burner so it does not curdle. If it should curdle, beat. You can use 3 eggs or two eggs and then thicken with flour or cornstarch, 1 tablespoon to an egg.
Preheat oven to 375°. Allow cheese to soften to room temperature. Combine cheese, butter and paprika. Mix well into flour by hand until pieces of cheese disappear and mixture is smooth and deep yellow in color. Cover and allow to stand at room temperature 15 minutes. Pinch off small pieces of dough (about 1 teaspoon) and flatten in palm of hand to a circle about 1 1/2-inches in diameter. Place well drained olive in center of dough, bringing edges together to cover olive completely. Roll gently between palms of hands. Place on ungreased cookie sheet; chill 10 minutes in refrigerator. Cook 20 to 25 minutes or until brown.
Cook potatoes until tender (with skins on) the day before. Peel as soon as cooked. Refrigerate. Heat 1/4 cup butter and soup, sour cream, onion and cheese. Grate cold potatoes and add to mixture. Place in buttered casserole (at least 2 1/2 quarts). Mix crushed cornflakes in melted butter and sprinkle on top. Bake about 45 minutes at 325° to 350°. Serves at least 10 average servings.
Stir together dry ingredients with a whisk. Beat the eggs slightly and combine with the milk, then add to the dry ingredients. Stir in oil. Heat the pan (nonstick), but do not grease it. Pour batter into the pan by large spoonful. Cook over medium heat, turning once when bubbles come to the surface and pop and the edges are slightly dry. Serves 4 to 6.
Steam carrots and leeks in large saucepan. Transfer to serving platter and keep warm in oven. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Sprinkle both sides of cutlets with salt and pepper. Add to skillet and saute until fully cooked (about 1 1/2 minutes per side). Arrange chicken on top of vegetables and return to oven. Add thyme and shallots to skillet; cook 2 minutes. Pour in broth and vinegar. Bring to boil and boil 5 minutes, stirring and scraping up browned bits on bottom of pan. Pour sauce over chicken. Serve with new potatoes. Makes 4 servings.
Combine vanilla, sugar, Ritz crackers, eggs and 1 cup crushed nuts. Pour into a well-greased (Pam okay) pie plate and bake at 350° for 25 minutes. Top will be crisp and dry.
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.
Mix sugar, syrup, water and peanuts in 2-quart saucepan. Boil at 350° for 10 to 12 minutes until golden brown. Stir in wax; stir in baking soda. Pour out on well-greased cookie sheet and spread thin. Break into pieces when cool.
Heat 1 inch water (salted if desired) to boiling. Add broccoli. Heat to boiling; reduce heat. Cover and cook 12 to 15 minutes or just until stems are tender; drain. Mix remaining ingredients; pour over broccoli. Makes 6 servings.
Mix all ingredients together thoroughly. Batter will be thin. Bake at 350° for 35 to 40 minutes.
Grease rectangle 13 x 9 x 2-inch pan. Heat syrup, margarine and morsels to boiling, stirring constantly. Remove from heat; stir in vanilla.
Combine chopped ingredients; combine with at least a half cup of water in cooking vessel or pot. Let cook over very low heat until tender. Brown the ground beef and add all other ingredients listed in the pot with the vegetables and browned beef. Add enough water for a desired consistency. Let simmer over very low heat for at least 45 minutes to one hour. Makes a serving for at least 6.
In a 10-inch skillet, cook mushrooms and shallots in butter, uncovered, over medium-high heat for 4 to 5 minutes, or until vegetables are tender, but not brown. Remove with slotted spoon; set aside. Stir wine, tomato paste, tarragon, salt and pepper into butter in skillet. Bring to boil; boil vigorously for 10 minutes, or until mixture is reduced to 1/2 cup.
Measure popped corn into large bowl. Combine sugars, cornsyrup, water, vinegar and salt in 2 - quart sauce pan. Heat to boiling over milium - high heat, stirring frequently. Cook stirring constantly, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands; shape mixture into 3 - inch balls and place on waxed paper. Yields approximately 16 balls.
Preheat oven to 350°. Cream the margarine, oil, sugars, egg and vanilla. Mix flour, soda and salt and add to creamed mixture. Fold in the oatmeal, chocolate chips, Rice Krispies and pecans. Drop by rounded teaspoonful on greased cookie sheet. Cook for 10 minutes at 350°. Makes 10 dozen.
Cream shortening, add sugar and mix thoroughly. Add egg and molasses; mix. Add dry ingredients and mix thoroughly. Chill dough. Roll in small balls. Roll in sugar. Bake on greased cookie sheet at 350°. They crack open nicely.
Place all ingredients in a blender. Blend until smooth and pour into plastic container. Freeze for several hours or overnight before serving.
Mix well. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together, pour into glass baking dish, top with bread crumbs and pats of butter. Bake in 350° oven for 30 minutes.
Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery leaves and crab meat. Mix and roll into finger lengths. Wrap each roll with 1/2 slice bacon. Fasten with toothpick. Broil, turning to brown evenly. Makes 2 dozen.
Cook ground beef in large skillet until meat is brown. Add onions and cook for 1 more minute. Add pizza sauce and cheese to cooked hamburger. Cook 2 minutes or until hot.
Blend together butter and sugar until fluffy. Add cream cheese and mix lightly. Add flour and mix well. Add eggs and vanilla and mix about 1 minute. Pour into nice size Bundt pan and bake for 1 hour and 5 minutes at 350°.
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Cover and simmer for 40 to 60 minutes over low heat.
Heat oven to 375°. Mix thoroughly the shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Do not overcook. Cookies will be done even though they may look undercooked.
In a five-quart Dutch oven, heat 3 tablespoons of corn oil. Add onion, celery and garlic and saute for five minutes. Add 1 cup chopped tomatoes and the carrots and cook for five minutes. Add vegetable broth, can of whole tomatoes (chopped), cabbage, salt and pepper and simmer for 1 hour or until vegetables are tender. Add zucchini and cook 10 minutes. Add kidney beans and corn and heat.
Separate broccoli florets and trim tough skins from stalks; cut up. Bring to a boil the water and salt. Add broccoli. Cook 5 to 8 minutes. Add spaghetti, cut in halves. Cook until both are al dente. Drain. Heat olive oil in a pan. Add garlic and brown. Pour mixture over cooked spaghetti and broccoli. Add pepper and cheese. Serve with salad and crusty bread.
Simmer in heavy skillet for 45 minutes. Pour sauce over cut-up chicken and cook slow in oven uncovered for 2 to 3 hours.
Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° for 20 minutes.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add bananas, mixing until smooth. Combine flour, baking powder, soda and salt. Add to creamed mixture, stirring just enough to moisten. Stir in chopped pecans and raisins.
Place drained pineapple in greased casserole dish. Mix remaining ingredients and place over pineapple. Top with dots of butter and crushed Ritz crackers. Bake at 400° for 20 minutes.
Beat sugar, oil and eggs together. Then add flour, salt, soda and fruit cocktail with its juice. Pour into a 9 x 13-inch pan. Bake at 350° for 40 minutes. You can add 1/2 cup coconut, if you like. Top with Fruit Cocktail Icing.
Wash cucumbers and pack into jars. To each quart, add 1/2 teaspoon mustard seed, 1/2 teaspoon celery seed, 1 bay leaf, 1/2 teaspoon pickling spice and 1 large piece of dill. Bring the water, salt and vinegar to the boiling point; fill cucumber filled jars with this syrup, at once. Seal at once. Can be used after 1 week's standing.
Melt butter in medium saucepan. Stir in cocoa until combined. Add sugar, milk and vanilla. Stir until smooth. Spread on cooled cake and let set until firm.
Mix all dry ingredients in a medium size bowl. Add buttermilk until mixture is thick and drops off of a spoon in a clump. Grease a 6-inch cast-iron skillet and preheat in a 450° oven. When skillet is hot, pour cornbread mixture into skillet. Bake until brown.
Boil chicken and cut up. Put rice in 2 1/2 c. plus 2 tablespoons of boiling chicken broth. Add onion to rice and cook for 5 minutes. Stir several times while cooking. Add all ingredients to rice. Bake for 40 minutes at 350 in a long casserole dish. Don't cover.
Drain corn and mix with flour. Add sugar, salt and melted butter. In a separate bowl, combine milk and egg. Stir into corn and pour the mixture into greased baking dish. Bake at 350° for 1 hour. Stir 3 times during baking to keep corn from settling to the bottom. Yields 6 to 8 servings.
Mix 1 teaspoon milk, 1 teaspoon flavoring and 2 drops of food coloring in a small paper cup (bathroom size). Any flavoring can be used and any color food coloring can be used. Make 3 or 4 different colors for child to use. Give child 1 piece of bread and then let them paint silly faces on bread with a paint brush. Wipe paint brush on a paper towel before changing colors. Then toast bread as usual. This takes a little time; but our children are "worth it". Butter toast and sprinkle on sugar or dip honey on top when toasted.
Sprinkle sugar over lemon slices. Press lemon slices with back of spoon to release flavor. Stir in orange liqueur. Chill. Stir in wine; pour over ice in punch bowl. Add club soda; stir lightly to blend. Makes 18 (4 1/2 ounce) servings.
Cover bottom of 9 x 13-inch pan with graham crackers. Mix margarine, sugar, egg and milk; boil for 2 minutes. Remove from heat; add vanilla, coconut, nuts and graham cracker crumbs. Mix well. Pour over crackers in pan. Top filling with graham crackers; press lightly. Cover with icing.
Mix Crisco, sugar and water together. Add flavorings and continue to mix until smooth.
Combine all dry ingredients. Combine milk, egg and oil. Add to dry ingredients; stir quickly. Fill greased muffin pans 2/3 full. Bake at 425° for 12 to 15 minutes.
Mix first 2 ingredients together. Add eggs, one at a time. Then add vanilla and food coloring. Beat with mixer on medium speed for 2 minutes. Alternate flour and milk until mixed thoroughly. Bake in a 350° oven in 3 round 8-inch pans for 30 minutes.
Blend all of the above ingredients together. Mix one cup of mayonnaise, 1/2 cup of sugar and 2 Tbsp. of white vinegar; and pour over broccoli mixture.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inch, or two 9-inch or three 8-inch round layer pans.
Mix all dry ingredients, cream sugar, shortening, add molasses, blend all together.Pour into greased 13 x 9 inch pan, bake at 350° for 30 minutes or until center springs back. Cool in pan, cut into squares.
Spread pie filling in 9 x 13 x 2-inch pan. Sprinkle cake mix from box over cherries. Drizzle melted oleo over top. Sprinkle nuts over top. Bake in 350° oven for 45 minutes to 1 hour. Serve warm or cool with whipped cream.
Cream together the shortening and sugar. Add molasses gradually, beating well. Add vanilla. Beat egg yolks and add to first mixture. Sift together the flour, baking powder, soda, salt and spice. Add alternately with milk to cream mixture. Fold in stiffly beaten egg whites. Bake in two greased 8-inch layer pans in 375° oven for 35 minutes.
Cook spices, onion and hamburger meat together until well browned; drain and add corn, Spanish rice and beans. Mix well and place in casserole dish with cover. Heat in a 350° oven just until cheese is melted thoroughly. Stir melted cheese into mixture well, then add remaining shredded cheese on top, covering fully. Heat again until mixture has cheese melted thoroughly on top. Serve with Mexican-style corn chips. This can be frozen for future meals.
Heat oil in large pan. Add beef cubes, brown them on all sides, stirring every couple of minutes. Add 1 onion, chopped. Continue browning meat-onion mixture for a minute or so. Sprinkle flour on mix, stirring constantly, adding water slowly to prevent clumping of flour. Season with salt, pepper and paprika. Sauce should be spicy. Simmer slowly for 1 hour stirring occasionally. Serve over cooked noodles or rice with a salad. (To ensure tender meat, cover pot during simmering.)
Heat oven to 350°. Line cookie sheets with foil. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add oil, egg and vanilla. Beat well. Lightly spoon flour into measuring cup. Level off and add flour, baking soda, cream of tartar and salt. Stir in oats, coconut, cereal and chocolate chips. Press scant cup of dough into a 6-inch circle on foil-lined cookie sheet. Repeat with remaining dough, placing cookies at least 2 1/2 inches apart. Bake at 350° for 18 to 22 minutes, or until light and golden brown. Cool completely on cookie sheets to prevent breaking. Makes 8 large cookies, 32 servings.
Press Graham Cracker Crust mixture firmly on bottom and 1/2-inch up the sides of a 9-inch spring-form pan. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Stir in 1/3 cup Amaretto; pour mixture into prepared pan. Bake at 375° for 45 to 50 minutes or until mixture is set.
Microwave chocolate and milk in a large microwavable bowl on High for 2 or 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted. Stir in vanilla and walnuts. Spread in a waxed paper lined 8-inch pan. Refrigerate until firm. Cut into squares. Yields 4 dozen pieces.
Cream margarine and Crisco; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well. Add flavoring and beat well. Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder and add this alternately with milk, starting with flour and ending with flour. Fold nuts into batter. Do not beat. Bake in greased and floured tube pan for 1 hour and 20 minutes or until done in a 325° oven.
Boil macaroni as directed on box. When tender, drain. On low heat, add milk, butter and American cheese. When cheese is melted remove from heat and serve. Mozzarella is optional.
Use a 9 x 13-inch pan. Pour 2 cups of batter into a greased pan. Bake for 15 minutes in a heavy 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 nuts. Bake at 350° for 30 to 35 minutes or longer. Cut into squares.
Mix cake mix and bake in Bundt pan. Let cool and slice in 2 layers. Spread 1/2 Cool Whip on bottom layer and 1/2 jar pie filling on this. Lay top layer of cake on this. Spread with remaining Cool Whip and top with remaining pie filling.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or just until edges are lightly golden. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool completely. Cut into 20 bars.
Mix all ingredients except egg into skillet. Cook until liquid is nearly all gone. Stir in beaten egg and stir corn until it is thick. Serve hot.
Mix cake mix, oil, 1/2 cup chopped pecans and eggs together and then pour into ungreased 13 x 9-inch cake pan. Mix rest of ingredients together and pour onto first layer. Bake at 300° for 1 1/2 hours.
Trim excess fat from meat; reserve trimmings. Coat meat with flour. In a 4 1/2-quart Dutch oven, heat trimmings until about 2 tablespoons of fat accumulate. Discard trimmings. Brown meat on both sides in hot fat. Add bouillon granules and 1 1/4 cups hot water. Sprinkle with garlic powder. Add bay leaves. Place onions atop and around meat. Cover; bake in 325° oven for 1 1/2 hours. Remove bay leaves; discard. Stir together catsup, brown sugar and lemon juice. Pour over meat. Sprinkle with raisins. Cover; continue baking 30 to 45 minutes more or until meat is tender. Serve with hot cooked noodles. Serves 8 to 10.
Combine meat and other ingredients (except last) in a bowl and make into small balls. Then after put into pot with tomato sauce poured over them. Cook slow about 1 hour.
Preheat oven to 375° (150° C). Sprinkle eggplant with salt and leave to drain over the sink in a colander or strainer. Boil tortellini and when cooked, drain and place in a shallow ovenproof dish.
Combine first 10 ingredients: stir well and spoon into a 2 qt. casserole coated with cooking spray. Combine bread crumbs and next 2 ingredients: stir well. Sprinkle over casserole. Cover and bake at 350 degrees for 30 min. Uncover: bake 5 min. or until set. Yield: 6 servings (1 cup each).
Sift dry ingredients into bowl. Separate eggs and egg whites in large mixing bowl. In small bowl, blend egg yolks, pumpkin, oil and water. Make well in center of dry ingredients and add liquid mixture all at once, beat at medium speed for 1 minute. Beat egg whites until foamy. Add cream of tartar and beat until stiff. Pour pumpkin batter gradually over beaten egg whites and fold in until blended.	Pour into greased tube pan and bake at 325° for 55 minutes, 15 to 20 minutes in 350° oven. Cool. Frost is desired.