HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and baking soda in small bowl. Beat butter, peanut butter, sugars and vanilla in a large mixer bowl until creamy. Beat in eggs. Beat in flour mixture. Stir in 1 cup of morsels and oats. Freeze until slightly firm, but not hard. Make 1 1/2-inch balls; press down lightly on ungreased cookie sheet. Roll into 1 1/4; cut in half. Attach to first ball as ears. Repeat with remaining dough. Place 2 inches apart. Bake at 350° for 10 to 15 minutes or until light brown and centers are soft. Let stand 3 minutes; remove to wire racks and cool. Makes 2 1/2 dozen.
Heat oven to 325°. Combine eggs, sugar and oil; beat well in a large bowl. Sprinkle flour, baking soda, baking powder, cinnamon and salt very evenly over wet mixture and blend thoroughly. Add pumpkin and mix well. Pour into a greased and floured tube or Bundt pan. Bake for 50 minutes. Cool completely before frosting.
Cream oleo with powdered sugar. Beat until real fluffy and spread over crust. Slice 4 large bananas over creamy layer. Drain pineapple and put over banana layer. Spread Cool Whip on top and sprinkle nuts; chill. Top with cherries and nuts (optional).
Combine beaten egg and 1/4 cup water. Stir in bread crumbs, parsley, salt and dash of pepper. Add ground beef, mix well. Shape mixture into 24 (1-inch) balls.
Preheat oven to 400 degrees. Grease the muffin tin. In a large bowl, combine flour, sugar, baking soda, and salt. Stir to mix. In a medium bowl, beat together the eggs, sour cream, preserves, and oil. Add to the dry ingredients and stir just until dry ingredients are moistened. Do not overmix. Fill muffin cups about 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove muffins from pan immediately and cool slightly on rack. Makes 12 muffins.
Heat oven to 425°. Mix sugar, flour and cinnamon and stir in blueberries. Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with margarine. Cover with top crust. Seal edges. Cut slits in top of crust. Bake 30 to 40 minutes or until golden brown.
Combine all ingredients in an 8-quart pot. Bring to boil. Lower heat and simmer for 20 minutes, stirring often. Strain the pulp and divide evenly between hot quart jars. Pour in liquid evenly between jars. Use all the liquid even though pulp may seem loosely packed; leave 1/2-inch headspace. Process for 30 minutes in boiling water bath.
Salt & Pepper and coat brisket with flour; brown in skillet using cup of Italian Salad Dressing. When very, very brown remove from skillet. In 9x13-inch baking pan mix the 2 pkgs gravy mix and the 2 cups wine. Add brisket; cover with foil and bake at 220° for about 4 hours or until very tender. If necessary, add more wine. About one hour before brisket is finished cooking, slice large onion in thin slices and place on top of brisket. Return to oven and cook the last hour.
Combine ingredients and roll very thin on floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4-inch wide. Unroll and spread out; let dry 2 hours.
In a saucepan, mix sugar, cider vinegar, salad oil, salt and paprika. Bring to a boil and then let cool. Then pour over all other ingredients. Let cool in refrigerator overnight.
Combine margarine, onion, mustard and seed; mix well. Spread on both sides of hamburger buns. Place 1 slice of ham and 1 cheese slice on bottom of each bun. Cover with top bun. Wrap each sandwich in foil. Bake at 350° for 25 minutes.
Brown ground beef with onions; set aside. Mix together and heat tomato soup, rice and water. Add ground beef. Bring to a boil, then simmer for 15 minutes. Chop cabbage in small pieces and layer on bottom of casserole dish. Pour ground beef mixture over cabbage. Cover and bake at 350° for 45 minutes. Remove from oven and top with grated cheese. Return to oven and bake for 10 to 15 minutes to melt cheese.
Remove stems from mushrooms. Finely chop enough stems for 1/3 cup. Saute mushroom stems, green pepper and onion in 3 tablespoons butter until tender. Remove from heat. Stir in remaining ingredients. Fill caps.
Place liquid in coffeepot (percolator type) and dry ingredients in the basket. Perk normal time. Yield: 8 cups.
Soak apricot halves in boiling water for 15 minutes, then cool. Cream together butter and sugar. Add eggs to creamed mixture. Add apricots and water. Sift together dry ingredients and stir into apricot creamed mixture. Stir in pecans just until blended. Bake in greased and floured pan at 325° for 1 hour or until toothpick tests clean. Glaze with apricot jam while still hot. Probably my most asked for recipe. Expensive, but worth it!
Cook ham in water 2 to 3 hours or until meat is tender. Remove meat from bones and cut into bite-size pieces. Add celery and carrots to broth; simmer until vegetables are tender. Add ham, beans and pepper. Bring to a boil, reduce heat and simmer 30 minutes. Serves 30 to 35.
Mix all ingredients until blended. Drop by spoonfuls on cookie sheet and bake 10 to 12 minutes at 375°. Makes 4 dozen.
Put tomatoes in pan. Bring to boil. Add hamburger, onion and chili powder. Turn down to about medium heat and let cook for about 2 hours or more. Add meat tenderizer if wanted.
Slice and boil squash until done. Drain and mash. Add all remaining ingredients and bake 30 to 45 minutes at 350°. Freezes well.
Cream all of the cheeses together for 2 minutes at medium speed. Add all ingredients except sour cream (add eggs, one at a time). Beat for 4 minutes more to blend all ingredients. Fold in sour cream last. Bake in 350° oven for 1 hour in a 10-inch spring-form pan that has been buttered and floured. Let cool in oven 3 to 5 hours. Do not open oven door until time is up.
Dip sole in milk, then in bread crumbs. Mix remaining ingredients and place 1 to 2 heaping spoonfuls in center of fillet. Roll up and place, seam side down, in baking dish. Bake at 350° for 20 to 30 minutes.
Beat eggs until fluffy. Add other liquid ingredients. Add dry ingredients. Bake at 350° in 2 loaf pans for 1 hour.
Combine all ingredients in a large glass jar. Cover. Let stand at room temperature 24 to 48 hours. Stir occasionally. (Good only if mixture bubbles.) Cover and refrigerate. Warm to room temperature to use. Warm to replenish every 7 to 10 days. To replenish, add 1 cup water, 1 cup flour, 1/4 cup sugar. Let stand at room temperature until mixture bubbles and then refrigerate.
Grease bottom of shallow 2-quart baking dish. Sprinkle half the soup mix on bottom of dish. Place chicken pieces over it, then drizzle margarine over chicken. Sprinkle with remaining soup mix. Cover with foil and bake in preheated 425° oven for an hour or more. Reserve pan juices (about 1/2 cup) and combine with sour cream. Heat gently and serve with chicken.
Tips: Potatoes may be filled ahead of time, covered and refrigerated until ready to bake. If made ahead, add 3 to 4 tablespoons more milk to prevent drying and increase baking time to about 20 minutes. Stuffed potatoes may also be heated in the microwave oven for 3 to 4 minutes on full power.
Mix first 6 ingredients well. Top with slivered almonds. Bake at 350° for 30 minutes.
Brown ribs in hot lard. Combine flour and mustard; add remaining ingredients and pour over ribs. Cover and simmer 2 1/2 hours or until tender. Yields 6 to 8 servings.
Mix eggs, milk, cheese, salt and onion well. Add cooled sausage (or uncooked links or ham). Pour into a greased 9 x 12-inch baking dish and bake at 350° for 40 to 45 minutes (glass dish at 325° for 40 minutes). Serves 12.
Sprinkle half of chicken in pie crust. Top with half of the onion, then half of the ham. Repeat layers. In mixing bowl, combine flour, salt, pepper and caraway seed. Blend in milk. Add eggs, one at a time, mixing well. Pour over mixture in pie shell. Bake at 350° for 50 minutes. Cool and cut.
Preheat oven to 350°. Place bread cubes in buttered 3-quart casserole dish. Pour butter over cubes; toss. Combine eggs, molasses, cinnamon and nutmeg in a large bowl. Gradually stir in milk and vanilla. Stir in raisins. Pour entire mixture over the bread cubes. Bake 45 to 50 minutes or until set. Serve warm, drizzled with heavy cream. Serves 8.
Beat eggs until frothy. Add sugar and beat until creamy. Add oil and vanilla. Blend in dry ingredients and zucchini. Beat until well mixed. Fold in raisins and nuts; pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. The bread can be frozen and is also good if spread with butter and cream cheese.
Boil chicken with salt and pepper; cook until tender. Drain and cut into small pieces. Reserve 1/2 cup stock. In a casserole dish, layer chicken, green beans, water chestnuts and onions. Mix together soup, stock, curry powder and mayonnaise. Pour over chicken mixture. Bake at 350° for 45 minutes or until bubbly. Serves 6.
Sift dry ingredients together. Add egg and enough milk to make it soft enough to drop with a spoon. Drop in hot fat and cook until brown. Serve with butter.
Mix all ingredients together and bake at 325° for 1 hour. While cake is still hot, poke holes in it with a fork or toothpick and pour icing over hot cake.
Cook broccoli as directed on package and drain. Mix broccoli with rice; add soup and Cheez Whiz. Add the chestnuts, which have been cut up into smaller pieces. Pour into a greased baking dish and bake at 400° for 30 minutes. Can be topped with grated cheese or French fried onions before serving.
Mix all ingredients and turn into unbaked pie shell. Cook 5 minutes at 400°. Reduce heat to 350° and bake 30 minutes longer.
Boil syrup and salt over low heat, stirring constantly. When a few drops tested in cold water become brittle, add oleo and pour over popped corn. Mix and shape into large balls.
Steam vegetables until tender. Add remaining ingredients. Mix well. Bake at 350° until bubbly.
Grease a 13 x 9-inch baking pan. Pour bag of marshmallows in the pan and set aside. In a large microwave-safe bowl add the chocolate chips, butterscotch chips and peanut butter. Cook for 1 1/2 minutes on Medium temperature, then stir. Repeat until all melted together. Pour over marshmallows and spread evenly, mixing in the marshmallows. Refrigerate until set. Cut into small squares as this is very rich!
Soak gelatin in cold water. Dissolve sugar in boiling water, then add gelatin to boiling water. Add wine and lemon juice. Pour in mold and place in refrigerator.
Rinse and drain broccoli well. Cut tops of broccoli from the stalks and put	in a large bowl. If the stalks are large enough, peel them, then slice the stalks and add to the broccoli tops. Slice the onion rings. Add to the broccoli. Add crumbled bacon and top with grated cheese. Add dressing and toss just before serving. Broccoli salad and dressing may be made the day before and refrigerated separately.
Preheat oven to 375°. Prepare cake batter following package directions. Fold in 1/2 tsp. almond extract. Place 3 cups batter in medium bowl. Fold in 3 drops red food coloring. Spoon half of white batter into ungreased 10-inch tube pan. Cover with pink batter. Top with remaining white batter. Bake following package directions; cool. Place whipping cream, gelatin and remaining almond extract in large bowl. Beat at medium speed. Add confectioners sugar; beat at high speed until soft peaks form. Tint with 3 drops red food coloring. Frost cake. Makes 12 servings.
Cream butter, sugar and cream cheese thoroughly (about 5 minutes). Add eggs, one at a time. Beat well after each addition.
Cook garlic and meat in oil until meat is done. Add sauce, salt and chili powder. Stir, simmering over low heat, until desired thickness for about 45 minutes. Dip off fat. Makes 4 servings.
In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips. Makes 3 cups.
Combine flour, milk and oleo; mixing well. Add green beans before adding topping. Bake at 375° for 45 minutes. Serves 4 to 5.
Mix all ingredients together. Drop by teaspoon on greased cookie sheet. Bake at 375° in a preheated oven. Bake 10 to 12 minutes.
Place pie filling in bottom of oblong baking dish, completely covering pan. Put dry cake mix on top of pie filling; completely cover with butter. Bake at 425° for 45 minutes. Serve warm with ice cream, if desired.
Beat egg whites until stiff. Mix remaining ingredients. Cook until syrup strings from spoon. Pour half of mixture over egg whites. Cook remaining syrup 2 minutes and pour over whites. Beat until mixture holds a peak. Add nuts and vanilla and drop by teaspoon onto wax paper.
Prepare cake mix as directed and put into a greased and floured 9 x 13-inch pan. Put rhubarb over batter. Pour whipping cream over rhubarb and sprinkle with the sugar and a little cinnamon, if desired. Bake at 350° for 40 to 45 minutes.
Melt butter in a 9 x 12-inch baking pan. Add ingredients by layers. Cook in pan at 350° for 30 minutes. Cut in squares.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and add butter, lemon juice and peel. Serve warm or cool.
Melt chocolate and add marshmallows. Roll in a round roll and roll in coconut. Put in refrigerator to get hard and slice thin.
Cut meat off breast bones and stir-fry slightly in oil about 10 minutes. Add salt and pepper. Put soup, drained Veg-All and 1/3 cup water into bowl. Mix well. Fold in chicken drained from oil. Place in deep dish crusts (1/2 mixture in each). Cover with regular crusts. Cut slits in top and bake about 25 minutes at 350°. Makes 2 large pies.
Finely chop almonds and blend with butter, 1/2 c. sugar, 1 tsp. vanilla, 1/2 tsp. almond extract and 1 1/2 c. flour. Can be done in food processor. Press mixture in tart pan, prick shell and bake 10 minutes at 375°.
Fry bacon until crisp; remove from pan. Add remaining ingredients to fat in pan. Cover tightly and cook over low heat, stirring occasionally, for 20 to 25 minutes. Cabbage should be tender, but crisp. Crumble bacon over top before serving.
Sift together flour, baking powder and salt; cut in butter. Add egg and milk. Mix well. Press into greased 8 x 12-inch pan. Arrange rhubarb in pan. Sprinkle with Jell-O. Combine flour, sugar and cinnamon and sprinkle on top of cake. Bake at 350° for 50 minutes.
Cook beef and drain. Mix meat, Ragu sauce, tomato paste, water, parsley, basil, oregano and garlic powder together. Simmer for 1 hour.
In double boiler melt semi-sweet chips with 2/3 cup Eagle Brand milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. Melt chocolate chips with remaining Eagle Brand, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store loosely covered at room temperature.
Combine ingredients. Shape into balls. Bake 8 to 10 minutes at 350°. Makes 5 dozen.
Beat the cottage cheese, milk, instant onion and salt with electric mixer. Stir in the pimiento and parsley. Chill. Makes 1 3/4 cups. Four tablespoons equals 1 meat exchange. Good on baked potatoes, too.
Place all ingredients in a large jar. Leave for 14 days. Strain and bottle. Cover tightly and store in a cool, dark place.
In a 2-quart pan over medium heat, prepare green beans as label directs. Drain. Add cherry tomatoes and remaining ingredients. Reduce heat to low and heat until tomatoes are heated through. Makes 6 servings.
Beat together butter and cottage cheese until cheese is smooth. Add salt and flour; beat by hand until elastic. Chill overnight.
Heat water and butter to boiling point. Remove from heat and add flour immediately, beating with a fork. Add 1 egg at a time, mixing well. Add flavoring. Spread 1st mixture and bake 60 minutes at 350°.
Preheat oven to 375°. Place chicken pieces in 13 x 9 inch baking dish coated with nonstick cooking spray. Arrange onion slices over top. In small saucepan, combine ketchup, brown sugar, Worcestershire sauce, lemon juice and liquid smoke. Heat over medium heat 2 to 3 minutes or until sugar dissolves. Pour over chicken. Bake chicken 1 hour or until juices run clear. Discard onion slices. Let stand 10 minutes before serving.
In a large skillet, stir-fry vegetables in oleo until tender-crisp. Reduce heat. Add remaining ingredients; stir over medium heat until cheese is melted and mixture is thoroughly heated.
Mix first 6 ingredients together until smooth. Mix last 4 ingredients by hand in separate bowl, then add to first 6 ingredients. Spread in 8 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Combine all ingredients and blend until smooth in a food processor or with an electric mixer. For a great sandwich, spread in a pita bread and fill with fresh vegetables.
Place green beans on a large square of double thickness foil. Season with sugar and pepper, if desired. Top with lemon slices. Sprinkle with water chestnuts and green onion. Dot with margarine. Bring edges of foil up and, leaving a little space for expansion of steam, seal securely with a double fold. Grill over slow coals, turning once, for 35 to 40 minutes or until beans are tender. Makes 6 to 8 servings.
Thaw spinach and squeeze until dry. Stir spinach, sour cream, mayo, soup mix, chestnuts and green onions. Blend well, cover and refrigerate 2 hours, stir before serving.
Add chocolate to cream in saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth and blended. Add sugar, butter and salt and continue cooking, stirring constantly, 3 to 5 minutes longer or until slightly thick. Remove from heat and add vanilla. Serve warm on ice cream, pudding or cake. Makes 1 2/3 cups.
For pesto, place fresh basil, red or green pepper, sour cream, grated Parmesan cheese, salt, garlic and pepper in a blender. Cover; blend until pureed. Set aside. Place 10 cups water in 5 quart saucepan. Add chicken, celery, bay leaf and other seasonings of your choice. Bring to a boil, reduce heat to low and cook for 20 minutes. Remove chicken and set aside. Discard celery and bay leaf.
Scrub new potatoes; place in 2-inch deep casserole; add chopped garlic, olive oil, salt and pepper. Mix well; cover and bake at 450° for 45 minutes. Turn over after 20 minutes.
Saute onion in butter until tender, but not browned. Add vegetable with sauce, chicken broth, cream and pepper. Cook over medium heat until thoroughly heated, about 5 minutes. Makes 5 1/2 cups.
Mix flour, sugar and cocoa together in a saucepan. Add other ingredients and cook, stirring constantly, over medium heat until thick enough to make rings when stirred. Pour into the baked pie shell and cool. Top with meringue or whipped cream before serving.
Mix first 6 ingredients together. Rub in butter. Mix in buttermilk until dry ingredients are moist and away from sides of bowl. (Mix with your hands.) Knead on a floured board until smooth. Flatten dough ball until it is 2-inches high. Cut a cross on top with knife. Bake at 350° for 1 hour on wire rack. (You can start baking on cookie sheet until bottom is firm enough for rack.) Delicious with corned beef and cabbage on St. Patrick's Day.
Early in the day, put all ingredients in a large bowl, one layer at a time, in the order given. Cover and refrigerate. Toss just before serving.
Grease and flour a 9 x 13-inch pan. Mix cake according to directions on box and spread over nuts in pan. Cream the cheese, sugar and margarine together and drop by teaspoonfuls onto cake batter. Bake at 350° for 40 to 50 minutes. Invert to serve.
Over medium heat in saucepan, heat salsa enough to melt cheeses. Serve hot or cold.
Cook butter, sugar, cocoa and milk until well dissolved (3 minutes). Put oats and peanut butter in bowl and mix well. Add vanilla to cooked mixture and pour over oats and peanut butter. Mix well. Drop onto waxed paper. Let cool.
Bring water and sugar to a boil in a 4-quart saucepan. Add pie filling and bring to a boil. Stir in gelatin. Remove from heat; stir until jello is dissolved. Add crushed pineapple, lemon juice and Coke or Pepsi; stir. Pour into 9 x 13-inch dish. Refrigerate 4 to 5 hours. Top with chopped nuts, if desired. Serves 10 to 12.
Sift together the dry ingredients. Add remaining ingredients. Bring to a boil, reduce heat and stir until thickens. Pour into baked pie shell. Serves 6.
Cook chicken; shred chicken. Mix chicken, soup and sour cream. Put into casserole dish. Mix melted butter and cracker crumbs. Spread crumb mixture over chicken mixture. Bake 35 to 40 minutes on 350°.
Mix all together in one bowl. Grease 9 x 12-inch pan and pour mix in. Bake at 350° for 35 to 40 minutes. Slice in squares when cool.
Grease pan. Sprinkle coconut and add nuts. Add all of cake mix, then mix sugar, cream cheese and butter. Drop by spoon over top of batter. Bake by package directions.
Mix in order given. Chill 2 hours or overnight. Form into balls and roll in sugar. Place on baking sheet and bake in moderate oven, 375°, for about 10 minutes. Do not press them down; they will crack open.
Mix all ingredients. Shape into long roll (2 rolls are easier to handle) the size of a quarter. Roll in sesame seed. Chill, slice and bake as needed, about 10 minutes at 350°.
Beat the brown sugar and shortening. Stir in molasses and milk. Mix the baking soda, flour, ginger and cloves. Drop onto greased cookie sheets. Bake at 350° for about 10 to 12 minutes.
Preheat oven to 375°. Cook shells until soft, place in cold water and set aside. Melt butter. Add pork and beef; cook until brown. Drain. Add onion and garlic. Cover and simmer 10 to 15 minutes or until onion is tender. Remove from heat; stir in Parmesan, salt and bread crumbs. Pour 1/2 cup of spaghetti sauce in the bottom of casserole dish. Stuff each shell and arrange on top of sauce. Cover with remaining sauce and bake for 30 minutes.
Combine sugar, syrup, water and pinch of salt in pan. Bring to a rapid boil, cooking until this forms a soft ball in water. Beat egg whites, pinch of salt and cream of tartar in large mixing bowl while liquid is cooking. Remove liquid from stove and pour half over stiffly beaten egg whites. Return remaining half of liquid to stove and boil until a hard ball forms in water. Liquid will be thick and look almost white at last stage. Beat first mixture while last half is cooking, then pour remaining into mixture beating slowly until mixture loses its gloss and is stiff enough to drop by spoon. Add nuts and vanilla just before dropping onto waxed paper. When cool, store in airtight container.
Mix flour, 1 cup sugar, 1/2 cup oleo and beaten egg all together. Mix rhubarb and 1 1/4 cups sugar together and put in a buttered 8 x 8-inch pan. Mix water and soda together and sprinkle over rhubarb and sugar mixture. Dot with oleo, add flour mixture on top and bake at 350° for 55 to 60 minutes.
In a saucepan, melt margarine. Add the flour, salt and pepper. Cook and stir until a thick paste forms. Gradually add milk, cook and stir until the mixture begins to thicken. Add cheese, cook and stir until melted. Place potatoes in a greased baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender.
Brown chicken in skillet sprayed with no stick cooking spray. Stir in 1/2 cup salsa and 1 cup shredded cheese. Spread 1 cup salsa in 13 x 9-inch baking pan. Place 1/4 cup chicken mixture in center of each tortilla and roll up. Place filled tortillas, seam side down, on top of salsa layer of baking dish. Top with remaining 1/2 cup of salsa and 1 cup shredded cheese. Bake at 350° for 20 to 25 minutes or until thoroughly heated and cheese is melted.
Cut twinkies in half and place in bottom of 13 x 9 inch dish. Mix pudding mix, milk, condensed milk and Cool Whip. Pour on top of twinkies then pour on strawberries.
Wash thoroughly the turnip greens, mustard greens and collard greens. Remove fibrous stems and tear leaves in heavy 8-quart pot. Place onion, ham, pepper, sugar, salt and Tabasco sauce in pot. Add enough cold water to cover greens completely. Bring to full boil over medium-high heat, stirring occasionally. Reduce heat so liquid barely simmers. Cover and cook 2 hours.