HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly and let sit in refrigerator overnight (if possible). Form 1-inch balls and bake at 325° for 20 to 25 minutes. Serves 50+ balls.
Cream shortening, sugars, eggs and peanut butter. Add flour and soda; mix well. Roll into balls. Place on cookie sheet and press down with fork tines which have been dipped in flour. Bake at 350° for 8 to 10 minutes.
Slice the butter over the top (1/4 cup of butter). Place raw vegetables in a roaster with a tight fitting top. Place chicken halves on top of vegetables. Sprinkle with salt and pepper and half and half cream over the ingredients. Bake at 350° for 1 hour.
Place each quarter chicken and half sweet potato in center of square of heavy-duty foil. Spread softened butter over each serving. Sprinkle with salt and pepper. Top with pineapple slice. Fold torn edges of foil together in tight double fold on top of food. Fold ends up, using tight double fold. Place on baking sheet. Bake 45 to 50 minutes at 425°. Serve in opened packages. Serves 4.
Cream butter, oil and sugars together until fluffy. Add eggs and vanilla. Beat well. Add sifted dry ingredients to batter and mix well. Roll into small balls, then roll in sugar. Place on ungreased cookie sheet, 2-inches apart and press down with the sugared bottom of a glass. Bake in 350° oven for 8 to 10 minutes.
Use butter and Italian dressing for saute. Cover the bottom of nonstick skillet generously with melted butter. Slice potatoes thin in the skillet and saute. Cover potatoes with Cajun/Creole seasoning and garlic salt. Place lid over skillet and continue to cook on medium until all potatoes begin to blacken. Make sure you stir often placing every slice on bottom. Add garlic salt throughout cooking. Should take approximately 15 to 20 minutes.
Layer the cabbage, green pepper and onions in a bowl. Bring to a boil the remaining ingredients. Pour over cabbage. Cover. Refrigerate at least 4 hours. Toss and serve.
Move oven rack to lowest position. Heat oven to 450°. Grease a 12-inch pizza pan or cookie sheet. Cook and stir sausage, potatoes, onion and green pepper until sausage is fully cooked. Drain.
Cream sugar and butter; add milk. Sift flour, salt, baking powder and cocoa together; add to creamed mixture. Stir well and put in buttered pan. Sprinkle with nuts and cover with mixture of brown sugar, white sugar and cocoa. Then pour boiling water over top. Bake 30 minutes at 350°.
Set aside half of noodles. Combine remaining ingredients in 1 1/2-quart casserole. Sprinkle the noodles you had set aside on top, then bake at 325° for 40 minutes.
Add all ingredients to sweet potatoes and mix thoroughly. Turn into greased baking dish and bake at 350° for about 45 minutes, until firm on top. Serve hot, warm or cold, alone or with a dollop of whipped cream or vanilla ice cream. Yields 6 to 8 servings.
Mix first 5 ingredients until crumbly. Use enough sliced apples or peaches to fill a 9 x 9-inch baking pan. Spread the crumbly mixture over the fruit. Drizzle with melted butter or oleo. Bake at 350° approximately 1/2 hour, until lightly brown.
Combine the first 7 ingredients (except 1 hard-boiled egg). Slice remaining egg and arrange in a ring on a lettuce-lined salad plate. Pile salad mixture onto dish.
Melt margarine. Stir in and brown noodles. Add chicken rice soup and 2 cans water. Stir in package of onion soup mix and can of mushrooms with liquid. Cover and simmer until liquid is absorbed. Pour mixture into pan. Bake in oven at 350° just until browned.
Mix first three ingredients. Gradually add flour. Drop tiny bits in one quart of boiling water with 1/2 teaspoon of salt. (It's important water is boiling.) Boil 5 minutes; drain.
Slice mushrooms to make 2 cups. Dice onion in small pieces. Place in skillet of melted butter. Heat to boiling point; add water. Turn heat to simmer for 35 minutes, stirring frequently. This is always an attractive and tasty addition to a roast, steak, pork chops, etc.
Butter a 9 x 13-inch pan; line with waxed paper and butter again. Melt chocolate chips in double boiler. Blend in sweetened condensed milk. Remove from heat and add vanilla. Add nuts. Quickly pour into prepared pan and spread evenly. Chill in refrigerator until firm, 2 to 3 hours.
Heat milk, rice and sugar and cook until tender. Stir 2 or 3 times while cooking. Take off burner and add beaten eggs. Stir until thickened (do not cook). If too thick, thin with a little heavy cream or milk. Sprinkle with cinnamon and sugar.
Blend all fruit juices. Add water; mix well. Chill. Mix early enough to allow several hours for juices to chill and flavors to blend.
Dissolve jello in 2 cups of boiling water. Soften 2 packages of gelatine in 1/2 cup of cold water. Add gelatine to jello and stir until completely dissolved. Pour into 8 x 8-inch pan and refrigerate.
Layer of chopped lettuce, layer of chopped onion, layer of chopped tomatoes, layer of chili beans, layer of creamy Italian dressing, layer of cheese and layer of Doritos. Serves 15 to 18. Serve from top layer down to bottom layer.
Drain oranges and save 1/4 to 1/2 cup syrup. Beat the soup until smooth. Blend in syrup. Place in casserole and top with noodles. Bake at 325° for about 30 to 40 minutes. Serves 6. Good doubled to serve 12 to 14.
Add salt to boiling water and pour over cucumbers. Let stand 4 days. Drain and wash cucumber slices, then pour 2 quarts boiling water over cucumbers. Let stand 24 hours. Drain. Add alum to 2 quarts boiling water and pour over cucumbers. Let stand 24 hours. Drain. Boil together the vinegar, sugar and spice. Pour over pickles. Repeat for 4 days. Pack pickles in sterilized jars and pour hot syrup on and seal.
Mix first 3 ingredients together. Fold in one 8 ounce Cool Whip. Pour into graham cracker crust. Chill. Top with remaining Cool Whip.
Brown sausage. Add potatoes and tomatoes; cook 5 minutes or until potatoes are brown. Top with cheese. Mix eggs and milk; pour evenly over ingredients in skillet. Cover; reduce heat to low. Cook 10 to 12 minutes or until eggs are set and cheese is melted. Let stand, uncovered, 5 minutes, before cutting into pieces.
Mix all together. Shape and bake at 350° for 1 1/2 hours.
In medium bowl, blend soup mix with sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts; chill. Cut top off bread; set aside. Hollow out the center of the bread; cut into cubes and reserve for dipping. The bread cubes may be toasted by baking for 5 to 10 minutes in a 350° oven. Spoon the dip into the hollowed out bread.
Wash head of lettuce. Wrap in a paper towel to drain. Tear into medium pieces. Add vinegar on top and then sprinkle oil all over salad. Add the Parmesan cheese and cut into squares the Muenster cheese along with dicing the peppers up. Sprinkle black pepper over salad. This is good with Italian garlic bread!
Mix the first 4 ingredients; spread in a casserole dish sprayed with Pam. Combine milk and eggs together. Mix flour gradually with the egg mixture until you have a smooth, thin batter. Pour over the cheese mixture. Bake at 350° for 30 to 40 minutes, or until golden brown.
Preheat oven to 350°. Melt margarine in pan. Stir flour, milk and sugar together. Pour batter into pan. Spread filling evenly over batter. Bake until brown.
Cook all ingredients together except ginger, 35 minutes or a bit longer. Add ginger and cook 10 minutes longer. Put in jars and seal. Makes 12 (1/2-pint) jars.
Simmer sugar and water together until a syrup is formed. Add all other ingredients. Makes 6 cups.
Mix powdered sugar, sugar, margarine and eggs, then add the rest of ingredients. Put in 3 rolls for refrigerator to chill. Slice. Bake at 350° for 10 minutes. Makes 8 to 10 dozen.
Caramelize 2 cups sugar by melting in heavy skillet. While sugar is caramelizing, combine and bring to a boil in large saucepan, 4 cups sugar and corn syrup. Pour caramelized sugar slowly into boiling mixture, stirring constantly. Cook to 245° on candy thermometer, stirring frequently. Remove from fire and immediately add soda, stirring vigorously as it foams up. Add butter and stir only until it is melted. Cool 20 minutes. Add vanilla and beat until thick and creamy. Add pecans. Pour in buttered pan. Cool. Cut into small squares.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and mashed strawberries. Gradually cook over medium heat, stirring constantly until mixture thickens. Boil for 1 minute while stirring. Cool. Beat cream cheese until smooth. Spread on bottom of baked pie shell. Fill shell with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours.
Mix margarine, milk and sugar. Cook for 11 minutes in double boiler. Remove from heat. Add marshmallows, peanut butter morsels, salt and vanilla. Pour into a 9 x 13-inch pan greased with butter or margarine.
Slice cucumbers and let set in salt water an hour. Pour off salt water. Add sugar, white vinegar and celery seed. Stir well. Add to cucumbers. Will keep in refrigerator several days.
Mix dry ingredients together. Cream the shortening, sugar, egg and molasses. Mix in dry ingredients. Chill 2 hours or overnight. Roll into balls. Dip balls in sugar. Bake at 350° for 10 to 12 minutes. (Tops crack nicely.)
Mix juice from asparagus with soup. In 13 x 9 x 2 baking dish, layer asparagus, crackers, soup and cheese in 2 layers, ending with cheese. Bake at 350° until hot and bubbly throughout, about 30 to 40 minutes.
Sift together flour, baking powder and salt. Cream butter and sugar. Add eggs and mix well. Work in flour. Add lemon peel, vanilla and seeds; blend well. Chill for 4 hours or more. Roll thin and cut into shapes with cookie cutter. Bake on greased cookie sheet about 10 minutes at 350°.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then in flour mixture. In skillet, brown chicken in butter. Dissolve bouillon in water. Add remaining lemon juice and bouillon to chicken in skillet. Cover and simmer 20 minutes or until tender. Good alone or with rice.
Grease and flour 2 (9-inch) round pans. In large bowl with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in a 350° oven for 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.
Heat a lightly greased frying pan and place each tortilla in the pan. cook until soft (do not fry or dry). Grate cheese and place 2 to 3 tablespoons in each tortilla. Fold in half. Bake in oven at 350° for 3 minutes or until the cheese melts. Serve with olives, sour cream, onions and salsa.
Thaw bread dough and divide into 6 pieces. Lightly flour cutting board. With rolling pin, flatten dough into circle or oval (do not roll dough too much). Stretch dough with hands to make larger circles. Let dough rise for 10 to 15 minutes. Heat about an inch of cooking oil in electric frypan (400°). Cook 2 to 3 pieces of fried dough at a time until brown on both sides. (Dough cooks best if only turned once.) Drain on paper towels. Sprinkle with sugar.
Butter bread slices and cut into 2-inch cubes. Alternate layers of bread and cheese in greased pans. Mix milk, dry mustard, salt, pepper, & Worcestershire sauce. Add eggs and mix together. Pour egg mixture over cheese and bread. Refrigerate 3-4 hrs. or overnight. Bake at 350° for 1 hr.
Heat the broiler; sprinkle the halibut fillets with salt and pepper and spread the mayonnaise over the top of each fillet. Put in a shallow broiler pan and broil until the fish is just opaque, 5 to 10 minutes. Sprinkle with the chopped parsley before serving.
Mix pudding according to directions on package. Add Cool Whip and Eagle Brand milk. Make layers of wafers, bananas and pudding. Refrigerate for several hours before serving.
Stir until blended. Bake in a greased and floured 13 x 9-inch pan for 1 hour at 325°.
Mix and bring to boil cherries, sugar and Jell-O. Remove from heat and add pineapple and nuts. Pour into mold and refrigerate until firm.
Mix jello, sugar and water. Add the rest of the ingredients. Makes one gallon. Put in freezer and freeze hard. When needed, put in refrigerator to thaw. Put in bowl and add two bottles of ginger ale or 7-Up.
Brown sausage and pepper; drain. Add to beaten eggs and corn. Bake in greased dish; dot with butter. Add 1/2 package Pepperidge Farm stuffing on top. Butter the crumbs. Bake at 350° until bubbly.
Dip chicken into apple juice and coat with cinnamon graham cracker crumbs. Put into baking dish with small amount of apple juice added to bottom to prevent sticking. Bake a 350° for 40 minutes. Serve with applesauce and your favorite vegetable. This meal is very low fat and delicious.
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onion in drippings until tender. Crumble bacon; add mushrooms to skillet and set aside. Combine beef, pork, cheese, pepper, garlic powder and steak sauce in large bowl. Shape into 16 patties. Divide bacon mixture and place over eight patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well done.
Cut Jack into strips. Mix sour cream and chilies. Butter a 1 1/2-quart casserole. Season rice with salt and pepper. Layer rice, sour cream and cheese strips in that order with rice on top. Sprinkle with grated cheese. Bake at 350° for 40 minutes.
Combine all ingredients gently by hand. Use no other liquid. Mix well. Bake 25 to 30 minutes at 350° in 9 x 13-inch greased and floured pan. Do not overbake.
Pour boiling water over apricots, sugar and butter. Let cool. Add 2 beaten eggs and vanilla. Sift together flour, baking powder and salt. Mix into apricot mixture. Add nuts; mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
In the Evening: Spray Bundt pan with Pam. Sprinkle chopped pecans on bottom of pan. Put 18 frozen Rhodes rolls over nuts, then sprinkle regular butterscotch pudding over rolls. Mix melted margarine, brown sugar and a dash of cinnamon together. Pour over rolls. Spray Pam over waxed paper and lay paper across pan. Put dish towel over. Let set overnight.
Cut wieners into 3 pieces. Place in crock-pot. Mix rest of ingredients together and pour over wieners. Cook on high for 3 hours or until wieners swell. Serve hot.
Preheat oven to 400°. Place 4 tortillas on large cookie sheet. Top each tortilla with 1/4 of the roasted red peppers, green onions, cheese and cilantro; top with remaining tortillas.
In a mixing bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries. Chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges (can cut the oranges in half or thirds). Line muffin cups with paper or foil liners. Spoon fruit mixture into cups. Garnish with reserved cherries and oranges. Freeze until firm. Store in Ziploc bags and remove as needed from the freezer 10 minutes prior to serving. Top with mint, if desired.
Melt the shortening. Add onion. Cook until light brown. Drain the sauerkraut and rinse. Add to onion and cook for 8 minutes. Add caraway and potato. Cover with boiling water. Cook for 30 minutes, uncovered. Add brown sugar and chopped apple. Cover and cook for 30 minutes.
Beat butter, sugar, 3 tablespoons lemon juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into greased loaf pan. Bake 60 to 70 minutes (until bread tests done) at 350°. Cool in pan 10 minutes. Remove from pan. Prepare glaze; combine 2 tablespoons lemon juice and confectioner sugar. Drizzle over bread. Cool on rack.
Combine all ingredients and bring to a simmer. Strain and serve hot with gingersnaps.
Preheat oven to 350°. With mixer, beat sugar and eggs for 5 minutes. Slowly beat in oil. Beat in flour, soda, salt, cinnamon and vanilla. With spoon, stir in apples, raisins and nuts. Bake for 1 hour and 10 minutes or until done. Remove cake from pan.
Remove seeds and run peppers through food grinder using fine blade. Use all juice. Slowly boil all ingredients for 10 minutes; remove from heat. Add liquid pectin and boil hard 1 minute. Pour into sterilized 1/2 pint Kerr jars to within 1/2 inch of top. Yields five 8-ounce jars.
Mix first 3 ingredients well. Add mushrooms. Let set for several hours. Will keep in refrigerator for weeks.
Mix chicken, broth and celery soup in a pan; bring to a boil. Pour in a greased 13-inch dish. Mix flour, margarine and buttermilk; pour over chicken mixture. Cook in a 350° oven for about 45 minutes.
Mix all together. Pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes until brown.
Pare and slice potatoes into uniform sized pieces into a 2-quart casserole dish (with lid). Place salt and water in with potatoes. Cook on High for 15 minutes or until potatoes are tender enough to cream. Do not drain. Place casserole dish on mixer stand. Put margarine in dish and whip, using milk gradually, until potatoes are of serving consistency. Can be made ahead and reheated at 70% power in microwave.
Boil chicken in water (6 cups). Save the broth and make the rice; set aside. Melt butter; saute onion, peppers and garlic until soft. Add tomatoes and capers; simmer. Add peas, carrots, chicken, rice and olives. Mix thoroughly. Top with the Parmesan cheese. Bake at 325° for 1 hour.
*Veg-it with sea salt and yeast from health food store, else use substitute, Veg-All from super market.
Mix flour, baking powder and salt together in a small bowl; set aside. In a large bowl, beat sugar into softened butter until light and fluffy. Add eggs, one at a time, and mix in thoroughly. Blend in vanilla and lemon extracts. Slowly mix in dry ingredients until dough is well blended. (If you find it difficult to mix the dough to a consistency that will be easy to roll, scrape the dough into a plastic bag and knead it until it is more pliable.) Roll our dough about one-fourth of the dough at a time. Roll the dough to the thickness you prefer, usually 1/4 inch or less. Cut the dough with cookie cutter. Bake at 350° for about 10 minutes.
Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup juice and set aside. In skillet, heat remaining juice, brown sugar, cranberry sauce, cinnamon and butter. When butter is melted, add cornstarch mixture. Stir over medium heat until mixture thickens. Add sweet potatoes and cook 10 minutes. Stir in peaches and cook additional 5 minutes.
Mix 4 parts of cornflakes to 1 part of cinnamon, coconut and sugar. Roll ice cream ball in cornflake mixture, dip into milk, then roll back into cornflake mixture. Freeze on wax paper for 1 to 2 hours.
Mix together cake mix, jello, eggs, oil and water. Bake in 3 round cake pans at 350° for 30 minutes. Take juice of 2 large oranges and pour over cake layers before icing.
Mix beef, crumbs, onion, egg, salt, ginger and milk. Shape into meatballs. Brown and cook in melted shortening. Remove from pan; pour out fat. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple and green pepper and heat through. Good with rice.
Brown meat; drain dry. Melt cheese in browned meat. Add Ro-Tel tomatoes; stir to keep from sticking. Serve with potato chips or corn chips.
Beat together pudding, Eagle Brand milk, evaporated milk and whole milk. Cool Whip mixture: Lightly stir Cool Whip and coffee creamer together. Layer vanilla wafers, bananas, pudding and whipped cream.
Mix ingredients. Beat on medium speed for 3 minutes. Pour into 3 greased and floured cake pans. Bake in preheated 350° oven for 20 minutes until toothpick comes out clean. Cool completely before removing from pans. Frost with Cream Cheese Icing.
Preheat oven to 350°. Saute ham, onions and mushrooms in 2 tablespoons butter until onions are tender. Add eggs and cook until slightly set. Remove from heat.
Beat all ingredients together in large mixing bowl for 4 minutes. Pour batter into a well-greased, lightly floured Bundt pan or large tube pan. Bake at 350° for 45 to 50 minutes or until done. Turn out on a wire rack after a few minutes to finish cooling. Dust with confectioners sugar and with Glaze.
Mix cranberries, sugar and marshmallows and let stand overnight. The following day add apples, grapes and nuts. Stir in whipped cream. Chill 2 to 3 hours before serving.
Mix and pour into shallow 11 x 8-inch casserole. Soak overnight in refrigerator. In the morning, preheat oven to 350° and bake uncovered for 30 minutes or until it begins to brown. Slice and serve.
Mix ingredients in large bowl. Add meat. Allow to marinate overnight in refrigerator. Bake 10 to 15 minutes at 350°. Serve with rice.
Mix flour and sugar together. Bring the next 4 ingredients to a boil. Pour over sugar and flour. Stir well. Add buttermilk and stir. Add eggs, baking soda and vanilla. Stir. Pour into a greased and floured jelly roll pan. Bake 20 minutes at 400°.
Preheat oven to 350°. Mix all ingredients well with hands. Make into 1-inch balls. Place on cookie sheet. Bake 12 to 15 minutes on each side.
Saute celery, green peppers and onion. Mix biscuits and sauteed vegetables. Add bacon bits and Cheddar cheese. Mix well and put in greased Bundt pan. Bake 30 minutes at 350°.
Brown and drain sausage and mix Old English cheese and one stick margarine all together and put on English muffin halves. Freeze in heavy-duty Ziploc bags; don't thaw, just broil until bubbly. You do not need to toast muffins before putting sausage mixture on them.
Grease 9 x 13-inch pan. Pour in two cans cherry pie filling. Pour box white cake mix over cherries. Cut two sticks margarine over that; lightly sprinkle nuts over that. Bake at 350° for 45 minutes.
Cook tortellini per package directions. Drain. Mix other ingredients. Pour over tortellini. Refrigerate.
Prepare crepes. Combine sour cream, sugar and cinnamon (optional). Spread crepes with an equal amount of sour cream mixture and a few sliced berries. Roll up. Sprinkle top with powdered sugar. Garnish with mint leaves and sliced strawberries.
Brown rice and onions in olive oil in skillet over medium heat. Add hamburger and tomatoes. Simmer one hour.
Melt jelly in saucepan. Add hot dogs and mustard. Simmer 1 to 2 minutes. Serve hot with toothpicks.
Mix soup with sour cream and set aside. Thaw hash brown potatoes. Mix diced onion, cheese, salt and pepper. Then combine the two mixtures thoroughly. Melt margarine and turn into mixture. Put in large baking dish. Cover the top with crushed potato chips. Bake at 375° for 1 hour. Serves 12 to 15 people.
Heat first 4 ingredients in medium saucepan until very warm. Now, add yeast. Lightly spoon flour into measuring cup. Combine warm liquid, 2 cups all-purpose flour and remaining ingredients in a large size bowl; beat 2 minutes at medium speed. By hand, stir in remaining flour to make dough stiff. Knead on well floured surface about 2 minutes. Place in a greased bowl; let rise in warm place 60 minutes. Punch down dough, divide and shape into 2 loaves. Place in 2 greased 8 x 4-inch or 9 x 5-inch bread pans. Cover; let rise 60 minutes. Uncover. Bake 40 to 50 minutes at 350°. Immediately remove from pans; brush with butter.
Saute onion and mushrooms in 2 tablespoons butter until the onion is soft, but not brown.
Combine the raisins, milk and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, just until the mixture begins to bubble. Remove from heat; set aside.
Drain all fruits. Add brown sugar to the juices. Bring to a boil, then add cold water with cornstarch mixed in it to thicken. Pour over fruit. Bake 20 minutes at 450°.
Cook meat and onions together in pan. Drain. Place in deep pan. Add peppers, sauce and soups. Bring to boil.
Mix egg and sugar thoroughly. Add peanut butter and mix well. Drop by teaspoonfuls on cookie sheet. Top with a chocolate star (chocolate chips can be substituted). Press down and shape. Bake in a 350° oven for 8 to 10 minutes. Let cool on sheet for 1 to 2 minutes before removing.