HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Ritz-bits and pecans in large container. In saucepan combine margarine, syrup, and sugar. Boil 5 minutes. Remove from heat, add soda, vanilla, and almond flavoring. Stir well, pour over pecans and Ritz-bits. Stir to coat. Put on cookie sheet. Bake at 250 degrees for 1 hour. Sir every 15 minutes. Cool and break into pieces.
Stir in plain flour to knead. Let rise 1 1/2 hours. Knead down and divide dough in half. Make balls the size of an egg. Knead a few times. Melt 1/2 stick butter in pan. Dip balls in butter and stretch across pan. Lay close together. Let rise 10 minutes. Bake at 350° for 30 minutes.
Mix together sugar, Karo and hot water. Boil to soft ball stage. Pour into mixing bowl. Add cream of tartar, food coloring and flavoring. Beat until creamy. Drop onto waxed paper; swirl tops. Set in hot water if mixture gets stiff until able to work again.
For each serving, core 1 apple and fill the hole with marshmallows and butterscotch chips or sugar, raisins, nuts, marshmallows, etc. Wrap in aluminum foil and put in the coals until heated through.
Brown beef in oil. Add water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice. Simmer 2 hours. Add potatoes, carrots and onions. Cook until vegetables are tender. Thicken gravy with flour mixed in water.
Heat oven to 375°. Mix baking mix, brown sugar and margarine; stir in nuts. Press in ungreased 13 x 9 x 2-inch pan. Bake 10 minutes; cool. Beat 1 cup powdered sugar and cream cheese until smooth. Beat whipping cream in chilled bowl until stiff. Fold 1 cup of whipping cream into cheese mixture, spread over baked layer. Mix pudding and milk with hand beater until thick. Pour over cheese mixture. Cover and refrigerate until firm. Fold 1 tablespoon powdered sugar into remaining whipping cream. Garnish each serving with sweetened whipping cream. Serves 12.
Save cheese and Pepperidge Farm dressing for topping. Mix rest of ingredients and place in greased casserole. Place topping over chicken mixture. Bake at 350° for 30 minutes.
Shuck oysters. Wash in fresh water. (Be sure there are no pieces of oyster shell remaining.) Let oyster juice settle. Cook oysters gently in water with some oyster juice for 3 minutes or until gills curl.
In a large skillet, saute the partridges in 1 tablespoon butter and the oil, browning quickly on all sides. Remove.
Bring first five ingredients to a boil. Cool slightly. Add oatmeal and vanilla. Mix well. Drop by spoonfuls onto waxed paper. It makes 4 dozen cookies.
In a large warm bowl, mix and beat above ingredients together. To the mixture beat in 2 cups of unbleached white flour and add gradually another cup of white flour. Blend together on counter surface of table, make a patch of 1/2 cup white flour and set dough on it. Knead gently 3 to 5 minutes. It will be a soft dough. Shape into an oval bread. Set into an oiled or Crisco greased pan, loaf pan. Brush top with part of well beaten egg, or just with water. Allow to rise until light and at least doubled in size. It will spread. Bake in preheated 400° oven for 30 minutes. Cool. The finished bread is a cross between a bread and a cake.
Grind cranberries. Mix Jell-O and hot water. Add sugar; mix well. Stir in cranberries and all other ingredients. Pour into bowl and refrigerate.
Boil rapidly 1 minute sugar, butter or oleo, cocoa and milk. Add oatmeal. Boil 1 minute longer, then add peanut butter and vanilla. Drop by spoonful on waxed paper and let harden.
Combine sugar and cream on low heat until dissolved. Cook on high heat (thermometer in place). Wash crystals from sides with brush dipped in water until 230°. Stir in butter and pecans; continue to cook until at 239° to 240°. Cool 2 to 3 minutes without stirring. Now gently stir until thick and pecans are coated with mixture. Drop by spoonfuls on foil or wax paper. Allow to cool. Makes 20 pieces.
Cook sausage and drain. (Do not brown.) Mix sausage in cream cheese. Stuff the mushrooms. Place on a wire rack in a baking pan. Bake at 350° for about 20 to 25 minutes in preheated oven. Stems can be chopped and placed in plastic bag and frozen to use in spaghetti sauce later.
Place all but last 2 ingredients in a large mixing bowl and beat thoroughly. Fold in jam and nuts. Place in a greased and floured tube cake pan. Bake 1 hour at 300°. Cool to warm and frost with Caramel Frosting.
Wipe the mushrooms with a clean damp cloth. Leave them whole and do not remove the stalks. Whisk together the oil, lemon juice, garlic, mustard, salt, pepper and parsley. Pour the dressing over the mushrooms and toss well to make sure that each mushroom is coated with the dressing. Chill, covered, for a few hours before serving.
Cream the butter and sugar. Gradually work flour into creamed mixture, then stir in vanilla and nuts. Form into small balls. Cook on ungreased sheet in moderate oven at 350° for 20 minutes. Cool slightly and roll in powdered sugar. Makes 5 or 6 dozen.
Heat oil over medium heat. Add rice and lightly brown. Add spices and vegetables. Cook over medium heat, stirring frequently until onion is translucent. Add water and salsa (if desired). Bring to a boil. Lower heat to low. Cover and simmer until all moisture is absorbed and rice is tender. Serves 4 to 6.
Combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon in large bowl. Stir in egg whites, corn syrup and vanilla. Add raisins; mix well. Batter will be stiff.
Stir together peanuts, sugar, syrup and salt in 1 1/2-quart microwave-safe container. Microwave for 4 minutes on High. Stir. Microwave 4 minutes longer. Stir in butter and vanilla. Microwave 2 minutes longer on High. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet. Spread to 1/4-inch thickness. When cool, break into pieces. Store in airtight container. Yields about 1 pound.
Pound veal until 1/4-inch thick. Dredge with mixture of flour, seasoned salt, pepper and nutmeg. Dip in mixture of egg and water, then in bread crumbs. Let dry 30 minutes. Brown veal on both sides in the 1/2 cup butter, cooking about 15 minutes. Remove veal to hot platter. To skillet, add parsley flakes, lemon juice and 2 tablespoons butter, stirring to blend pan drippings. Pour sauce over veal. Serves 6.
Position knife blade in food processor bowl; add tomatoes and pulse 10 to 15 times or until finely chopped. Combine tomatoes, sauce and next 6 ingredients in a large glass container; cover and refrigerate 4 hours. Top each serving equally with croutons and serve immediately. Yield: 4 servings (105 calories, 9 from fat, per 1 1/4 cup serving).
Heat oven to 400°. Grease a 10-inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth in blender for 15 seconds. Pour in baking dish or pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool. Serves 6.
Empty jello in large bowl. Add hot water. Let cool, but not set. Add remaining ingredients and stir well. Refrigerate.
Rinse chicken breasts and place in baking dish. Pour Minute rice and Lipton soup mix over chicken. Combine cream of chicken and mushroom soups and water; mix. Pour over chicken and rice mixture. Bake at 350° for 2 hours, covered. Recipe can be doubled easily.
Mix in quart jar and finish filling with red vinegar. More or less pepper can be used according to taste. It should thicken up some in refrigerator. Shake well before use.
In saucepan, boil water, sugar and cornstarch for 10 minutes, until clear. Add Jell-O and stir until blended. Wash and cut up strawberries. Pour Jell-O mixture over berries and stir until coated. Put into pie shell and refrigerate until set.
In large mixer bowl, combine all ingredients except sugar and water. Blend well at low speed. Set aside. In 1/2-quart saucepan, cook sugar and water to hard-boil stage (250°) or until syrup forms a ball when dropped in very cold water. Pour slowly over butter and flour mixture. Stir until thickened and well blended. Pour into buttered 11 x 7-inch pan. Cut into bars. Makes 24 bars.
Cream shortening and brown and white sugar. Beat in vanilla, eggs and water. Add flour, cream of tartar and baking soda to creamed mixture. Add walnuts. Mixture may be slightly sticky.
Mix sugar and sour cream in a heavy saucepan. Cook over medium heat to 223°, using a candy thermometer. Add vanilla and pecans. Stir quickly to coat pecans. Spread on wax paper to cool. Store in airtight containers.
Mix together buttermilk and soda. Cream ingredients together, adding milk and flour last. Bake at 350° for 30 minutes. Makes a 3 layer cake.
Melt cream cheese with tomato soup in microwave (approximately 3 minutes). Let cool. Dissolve gelatin in 1/4 cup water. Add to soup mixture; stir in mayonnaise. Add shrimp, celery, green pepper, onions and pecans; mix well. Pour into buttered mold and refrigerate overnight. Serve with your favorite crackers or chips.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition; blend in vanilla, lemon juice and rind. Sift together dry ingredients; add alternately with buttermilk to creamed mixture.
Mix the buttermilk, Cool Whip and pudding (dry). Add fruit cocktail and pineapple. Refrigerate. Mix cookies in 15 or 20 minutes before serving.
Soak bread in milk. Add all ingredients except soup and milk. Mix well. Shape into small balls. Brown in hot grease. Drain and add soup and milk; stir until blended. Simmer 1 hour.
Soften gelatin in cold water. Beta egg yolks and sugar together and add to hot milk. Cool slightly and add flavoring and stiffly beaten egg whites. Chill until it begins to set, then add nuts and cherries if desired. Line a mold with macaroons and pour in the custard. Chill and serve with whipped cream.
Put cucumbers, garlic and sliced onions into a gallon size jar until jar is full. Bring to a boil remaining ingredients. Pour over pickles. Shake every day for 7 days. Good for 6 months. Refrigerate!
Melt butterscotch chips in top of double boiler. Add nuts and noodles. Mix well. Drop by teaspoonfuls on wax paper. Cool. Store covered in airtight container.
Beat cake mix, club soda, oil, eggs and pudding. Fold walnuts into batter. Pour into greased, floured tube pan. Pour chocolate syrup over and marbleize. Bake at 350° for one hour.
Brown onion in butter. Add remaining ingredients. Heat until cheese is melted. Serve with cubed bread (Italian or French).
Cook ground beef, onions and green peppers. Add remaining ingredients. Simmer all together. Serve with grated cheese and onions on top.
Shred the cheese. Mix all three ingredients together and bake for about 20 to 25 minutes in shallow baking dish at 375°. Serve with crackers.
Thoroughly mix meats, seasonings, onions and celery. Soak bread in milk; add eggs and Worcestershire sauce. Beat with rotary beater. Combine meat, egg mixture, bread crumbs and catsup. Place in shallow pan. Bake uncovered at 350° for 1 1/2 hours. Baste with liquid in pan at 15 minute intervals.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook and stir beef and onion in 10-inch skillet until beef is brown; drain. Stir in salt and pepper. Spread in plate.
Mix dressing, macaroni, vegetables and tuna. Season to taste with salt and pepper. Refrigerate. Serve on lettuce-lined plates.
Preheat oil in frying pan to 340°. Add onions, green pepper and garlic salt; cook for 5 minutes. Add chicken, seasonings, tomatoes, tomato sauce and tomato soup; mix well. Reduce heat to about 240°; let simmer for about 1 hour, stirring occasionally. Serve plain or with spaghetti or elbow or shell macaroni. (I use fresh oregano and flat leaf parsley. I serve it with angel hair spaghetti.)
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 3 minutes. Gently stir in 1 1/2 c. whipped topping. Place 10 wafers that have been broken in pieces on bottom of 2 qt. serving bowl. Top with 1/3 of the bananas and 1/3 of the pudding mixture. Repeat layers ending with pudding mixture. Cover with remaining topping. Refrigerate until ready to use.
Saute onion, green pepper, celery and sausage in margarine in large pan for 5 minutes. Add rice and cook, stirring for one minute. Add tomato juice, chicken broth, salt, savory and pepper sauce. Bring to boil, then simmer until rice is almost done (about 10 minutes). Add shrimp and green onions until rice is done. Sprinkle with parsley or cilantro and serve.
Into large bowl, mix applesauce, sugar, cinnamon, vanilla and egg whites. Mix until smooth. Add flour, soda and raisins. Mix. Add oatmeal; mix until all ingredients are moist. Drop heaping tablespoonfuls of batter onto greased cookie sheet and flatten to 1/2-inch high. Bake at 375° for 8 minutes, turn and bake 8 more minutes and then take cookies out of oven.
Stir concentrate until liquidy. Add ice cream and topping. Stir until mixed. Put into crust and freeze about 2 hours.
In a screwtop jar, shake together milk, flour, salt, pepper and nutmeg. Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat. Stir in cheese just until melted. Stir in peppers. Cook pasta according to package directions, adding vegetables the last 5 minutes; drain. Place pasta mixture on a serving platter. Spoon sauce on top and sprinkle with almonds.
Crust: Reserve 1 cup dry mix. In a large mixing bowl, combine remaining mix, 1 egg and oil. Mix up real good with spoon and hand spread evenly on bottom and half up the side on a 13 x 9 x 2-inch pan.
In large bowl beat butter and cream cheese until well mixed. Add sugar; beat fluffy. Add egg, vanilla and almond extract; beat well. In small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat well. Divide dough in half. Wrap each portion in plastic wrap; refrigerate about 1 1/2 hours. Preheat oven to 375°. Roll out dough half at a time, 1/8 inch thickness. Cut them and bake.
Dissolve jello in 2 cups hot water. Add drained oranges and pineapple. Refrigerate and let set.
Chop chorizo; fry 5 minutes in oil. Add cumin, garlic powder, salt, pepper and onion. Fry until onion is transparent. Add 2 cups of water; bring to a boil. Add garbanzos and spinach; bring to boil again. Let simmer for half an hour. Carefully stir in pimento, cut into slices. Serve with hot bread.
Mix ingredients together. Bake in tube pans at 350° for 1 hour and 10 minutes. Put maraschino cherries on top.
Mix the first 9 ingredients. Shape into 1-inch balls and brown; drain fat. Heat chili sauce and jelly. Add meatballs; stir until coated. Simmer for 30 minutes. Yields 5 dozen.
Peel, quarter and cook potatoes. Drain and mash. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth. Stir in chives. Place in a 2-quart greased pan with margarine. Sprinkle top with paprika and pour margarine over top. Bake 30 minutes at 350°, covered. Uncover and bake 10 minutes longer. Serves 8 to 10.
Preheat oven to 350°. Spray a spring-form pan with a nonfat cooking spray. Use mixer to blend sugar and liquid Butter Buds on high speed until fluffy. Add egg whites, one at a time, and mix until smooth, about 1 minute. Mix in banana puree, lemon peel, yogurt, vanilla and rum on medium speed until smooth. Sift flour, baking powder, baking soda, cinnamon and lite salt together. Add gradually to batter with poppy seed. Mix until smooth. Transfer batter to prepared pan and spread smooth with a spatula. Place spring-form pan on a baking sheet. Bake until lightly browned and toothpick inserted in center comes out clean, about 30 minutes. Do not overbake. Before serving, sift powdered sugar over the top. Serves 12.
Place oven rack in the center of the oven and preheat to 350°. Place all ingredients in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down sides of bowl with spatula. Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger. When done cool on racks.
Trim fat from chops. You can use pork steak or slice a boneless roast. Be sure	to trim fat off. Spread each chop with prepared mustard and catsup. Add	slice of onion and lemon last. Bake	at 350° covered until bubbling well (1 1/2 hours). Tip lid so steam can escape and cook until juices are reduced and thickened. (You can lower temperature to 300° after 1 1/2 hours.) Salt and pepper chops lightly if you prefer, not necessary.
Cut a whole in the center of the bread with a small upside-down drinking glass. Melt one pat of butter in frying pan over low heat. Toss in the bread and break the egg into the hole. Cook until bread is brown on the bottom. Turn the bread with the egg over; put the remaining butter in the pan and use your spatula to make sure that the butter gets under the toast. Continue cooking until the egg meets your standards. It should take about 2 minutes. "An exceptional breakfast."
Parboil cabbage in slightly salted water until tender; drain. In cooking oil, wilt celery, onions and green pepper. Add cabbage and smother on low heat 20 to 30 minutes, stirring frequently. When cabbage is smothered, add cheese and continue cooking until cheese is melted. Add cream, butter and toasted bread crumbs, soaked in milk, keeping it moist. Before removing from heat, add garlic, parsley, salt and pepper. Place in large casserole dish and top with seasoned bread crumbs, tossed with more grated cheese. Bake at 350° in oven for about 30 minutes or until heated.
Add salt to cabbage. Let stand for 1 hour. Squeeze out juice. Add celery, pepper and carrots. Mix remaining ingredients in pan and bring to a boil. Cool; pour over cabbage.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Cut rhubarb in 1/2-inch pieces. Cream shortening and brown sugar. Add egg and sour cream. Blend flour and baking soda and add alternately with milk to shortening mixture. Fold in rhubarb. Pour into baking pan. Sprinkle with topping made with 1/2 cup sugar and 1 teaspoon cinnamon. Bake for 35 minutes or until toothpick inserted in center comes out clean.
Mix pudding with 3 cups milk. Fold in Cool Whip. Layer bottom of pan with graham crackers. Layer with pudding mix. Add another layer of graham crackers. Top with a layer of chocolate icing.
Cut beef into small slices. Brown on both sides in large skillet. Pepper meat, but do not salt. After browning, move beef to one side of skillet. Into skillet, add onions and celery. Sprinkle with 2 teaspoons sugar. Add bouillon and soy sauce. Add mushrooms and bamboo shoots; cook for 20 minutes, or until onions are tender. Add celery leaves and scallions; cook another 5 minutes, until leaves and scallions are wilted. Serve with rice.
In large salad bowl, combine all ingredients except dressing. Drizzle with Blue cheese dressing; toss gently.
Mix all ingredients and pour into a buttered 1 1/2 quart casserole. Bake at 350° for 1 hour.
Mix all ingredients, except chicken. Gently stir in diced chicken. Put mixture in Pam-sprayed casserole. Top with crushed potato chips. Bake at 350° for 35 to 45 minutes. Serves 8 generously.
Heat oil, add eggplant (unpeeled and cut into 1-inch cubes), zucchini (quartered and cut into 1-inch lengths) in large skillet. Add onions, green pepper, garlic, salt and pepper to taste. Saute mixture for 10 minutes. Put in bigger pot and add tomatoes, parsley, thyme, basil and bay leaf. Continue cooking without lid for 20 to 30 minutes or until vegetables are tender. Serves 8 to 10. Serve over noodles.
Mix well and add enough meal for texture. Shape with tablespoon; drop in hot oil. Cook until brown. Serve hot with vegetables.
Mix together flour, sugar, egg, soda and fruit cocktail. After mixing all together, pour into a greased 9 x 13-inch pan. Mix brown sugar and nuts, sprinkle over cake. Bake in 350° oven for 40 minutes. Let cook, then place in refrigerator for several hours. Cut in squares and serve with ice cream or whipped cream.
Preheat oven to 350°. Wash the meat well and set aside. In a small bowl, mix salt, pepper and peeled cloves of garlic. Make 10 incisions in the leg of lamb with a sharp knife and place the garlic cloves in each incision. Place leg of lamb into a roasting pan; pour lemon juice and melted butter over meat and sprinkle with salt, pepper and garlic powder to taste. Place roast in the oven and bake for about 4 hours. Check roast after 1 hour and add 1 cup of water. When meat is half done, add potatoes around the lamb.
Sift dry ingredients. Cream margarine. Add sugar gradually. Beat in eggs. Add dry ingredients. Alternate with pumpkin and water until flour disappears. Stir in raisins. Fill muffin tin 2/3 full (grease and flour pan). Bake at 375° for 20 to 25 minutes. May stick a little but nudge with knife to get it out.
Mix all ingredients and form in a ball. Spread pecans out on a plate. Roll cheese ball in pecans until covered. Chill 1 to 2 hours. Serve with assorted snack crackers.
Mash the potato with a fork. Add egg, flour, parsley, salt and pepper. Blend well. Bring 6 cups water to a boil in a large saucepan. Drop batter by tablespoons into boiling water. When dumplings rise to the surface, reduce heat to medium-low, cover and simmer 12 to 15 minutes.
In skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano and pepper. Unroll one package of crescent rolls and separate into triangles. Place in a lightly greased 9-inch pie plate, pressing edges together to form a pie shell. Separate one of the eggs and set yolk aside. Beat egg white with the remaining two eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slices on top. Spread with remaining beaten egg. Mix reserved egg yolk with water. Lightly brush some over edges of pastry. Reserve remaining yolk mixture. Unroll second package of rolls. Place the four sections of dough together to form a 12 x 6-inch rectangle. Seal edges and perforations together. Roll out dough to a 12-inch square. Place dough atop filling. Trim, seal and flute edges. Cut slits in top crust for escape of steam. Brush top with remaining egg yolk mixture. Loosely cover edges with a strip of foil to prevent overbrowning. Bake at 350° for 20 minutes. Cover center of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving.
In a large bowl, combine whole wheat flour, sugar, onion, dill seed, salt, baking soda and yeast. In a small saucepan, heat cottage cheese, water and oleo. When very warm, add to dry ingredients. Add egg whites and beat on low speed until dry ingredients are moist, then beat at medium speed for 3 minutes. Add enough flour to make a stiff dough. Turn out on a floured surface and knead about 8 times. Place in a bowl that has been sprayed with Pam or vegetable oil. Cover and let rise in a warm place until it doubles in size, about 1 hour.
Brown onion and ground meat. Drain off grease. Cut cheese into pieces. Add to ground meat. Keep stirring until all is melted. Add all other ingredients. Season to taste. Add more taco sauce if not hot enough. Serve warm in crock-pot. Reheat if it thickens. Serve with nachos.
Place onion slices in the bottom of a baking dish. Break up the beef and cover the onion with it. Sprinkle salt, basil and oregano over beef. Pour sauce or soup over mixture. Bake in preheated oven at 375° for 45 minutes.
Drain vegetables very well. Mix soups and heat together. Pour over vegetable. If too thick, add 1/2 cup vegetable juice. Bake 1/2 hour at 350°. Last few minutes, top with frozen onion rings or canned rings.
Cream margarine and powdered sugar. Blend in flour. Bake for 20 to 25 minutes at 350°. Cool. Microwave vanilla chips and whipped cream on High until smooth. Beat in cream cheese. Spread on cooled crust. Arrange various types of fresh fruit on top of filling (strawberries, raspberries, blueberries, blackberries, grapes, kiwi and bananas). Cook and stir sugar, cornstarch, pineapple juice and lemon juice until they boil and thicken. Cool. Pour over fruit.
Mix all ingredients, except cracker crumbs. Pour into baking dish. Sprinkle cracker crumbs on top. Bake at 350° for 30 minutes.