HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and place in container in freezer. Five-quart ice cream pail works well. Remove from freezer and serve with sweet or sour soda.
Mix flour, brown sugar and Crisco by hand until crumbly. Take out 1 cup for top, then add boiling water, molasses and baking soda. Mix together. Put into greased pan. Put crumbs on top. Bake at 350° for 35 to 45 minutes.
Mix chicken soup, salsa, sour cream, green onions and 2/3 cup cheese. Add chicken. Put 2 to 3 teaspoons mixture in each tortilla. Roll up and place in a greased casserole dish, seam side down. Pour any leftover mixture on top of tortillas, then cover with remaining cheese. Bake at 350° for 30 minutes.
Mix flour, cornmeal, milk and egg to make a batter. Slice tomatoes 3/8 inch thick. In a large skillet heat bacon drippings (1/4 inch deep). Sprinkle tomato slices with salt and pepper. Coat tomato slices in self rising flour, dip in batter, dip again in flour and again in batter. Fry in bacon drippings until golden brown, turning once, remove from skillet and drain on paper towels.
Cook in crock pot 6 to 8 hours or until it reaches the consistency you want. Stir periodically.
Beat together milk, egg and butter; add this to flour, baking powder, salt and sugar mixture. Put in muffin tins and bake at 375° until golden brown. Pat butter on top after baking.
Combine sugar, butter and milk in pan and cook at 280°. Bring to boil for 5 minutes, stirring constantly. Add marshmallows, peanut butter and vanilla. Beat until well blended and pour into 8-inch pan. Allow to cool and cut into squares.
Make gelatin with 1 cup hot water, juice from a can of crushed pineapple and vinegar. (If there is not a cupful of juice, finish with water.) When gelatin begins to congeal, combine other ingredients with it. Serves 6.
Mix all ingredients except cheese. Put 1/2 of mixture into a pan. Add cheese. Pour rest of mixture over cheese. Bake at 400 degrees for 30 minutes.
In a 1 1/2 quart casserole; mix all ingredients except 2/3 c. French fried onions. Bake 30 minutes at 350 degrees or until hot. Stir; top with 2/3 cup French fried onions. Bake for 5 minutes longer, or until onions are golden brown.
Drain and remove cartilage pieces from crabmeat. Combine other ingredients. Cover and chill.
Spread hash browns on the bottom of baking dish so they cover the entire bottom of the baking dish. Spread soup evenly on top of hash browns. Add onion and seasoning. Cover with layer of sour cream and Cheddar cheese. Bake at 350° for 45 minutes. Serve hot!
Mix together and put in 13 x 9-inch baking dish. Sprinkle corn flakes on top. Bake at 350° for 1 1/2 hours.
Beat the butter and sugar to a cream. Add the coconut and eggs. Then add the milk and sift flour and baking powder. Flavor to taste. Pour into greased pan and bake at 350° for 35 to 45 minutes.
Combine all ingredients and mix well until creamy. Bake in three 9-inch cake pans at 350° for 30 minutes.
Sift flour, cream of tartar and baking soda. Add sugar. Mix in Crisco until fine (like corn meal). Add enough egg to hold together. Roll out about 1/8-inch and cut with cookie cutters. Bake at 425° until lightly golden, about 8 to 10 minutes.
Combine flour, cinnamon, cardamon and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in large mixing bowl until creamy. Beat pumpkin, egg and vanilla; beat in dry ingredients. Stir in chips and nuts.
Combine the strawberries, 1/4 cup of the sugar and salt. Whip the cream until almost stiff. Beat in remaining sugar gradually, then add the vanilla. Fold in the strawberries and chill.
Combine candy, 1 pint softened ice cream and milk in large mixing bowl. Beat at low speed of electric mixer until slushy. Pour into chilled glasses; top each glass with a scoop of ice cream. Garnish with crushed candy, if desired.
Dissolve jello in hot water. Add cheese and beat until dissolved. Chill slightly. Add pineapple and nuts.
Mix green beans, chicken soup and half of the onions, crumbled. Pour into baking dish. Place the rest of the onion rings on top. Bake at 325° for 30 minutes.
Tear lettuce and spinach into bite-size pieces. Add remaining salad ingredients. For dressing, combine all ingredients in covered jar and shake well. Refrigerate until ready to use. Just before serving, toss salad with dressing. Makes 20 servings. (I cut this down for smaller groups.)
In serving dish, layer the following ingredients in order: bean dip, guacamole, sour cream, tomatoes, olives, cheese and green onion and chill. Serve with Fritos corn chips scoops.
Beat eggs, milk and vanilla. Add flour, sugar and salt. Mix well and pour into pie tin that is greased with 2 tablespoons butter. Sprinkle with nutmeg. Bake at 325° in glass pie pan for 30 to 40 minutes (350° for tin pan). Pie tests done when knife inserted in center comes out clean.
Boil tomatoes until soft, strain. Cook onions and hot peppers in 2 cups oil until onions are soft. Add rest of ingredients with tomatoes and cook 3 hours. Then add tomato paste. Bring to boil and pour into jars or freeze in containers enough for serving.
Mix all together well. Put teaspoons of dough on cookie sheet and bake at 350° for 10 minutes. Watch because ovens vary.
Heat 2 inches of oil in small fryer or small saucepan. Beat 1 cup Bisquick mix, milk and egg by hand until smooth. Insert toothpick into cheese cube, then coat cheese lightly with dry Bisquick mix, dipping into batter to cover completely. Fry several cheese balls at a time until brown.
Grease and flour a 9 x 13-inch pan. Preheat oven to 350°. Mix together margarine, cake mix and 3/4 cup of pecans. Pat out evenly in bottom of pan. Mix together cream cheese and brown sugar and spread on top of cake layer. Sprinkle with remaining pecans. Bake at 350° for 25 minutes. Cool. Cut into squares. Store in airtight container in refrigerator.
Use glass bowl. Place spinach in layer in bowl. Sprinkle with salt, pepper and sugar. Top with sliced eggs, then bacon, lettuce, more salt, pepper and sugar. Add onions and uncooked frozen peas. Repeat this process until bowl is full. Mix mayonnaise and Miracle Whip and spread over salad, sealing edges. Sprinkle with cheese. Cover and refrigerate overnight.
Wash and cut zucchini. Peel and slice onions. Place in crock or bowl with salt. Cover with water; let stand 1 hour. Drain. Mix remaining ingredients and bring to a boil. Pour over zucchini and onions. Let stand another hour. Bring to another boil for 3 minutes. Pack in jars; seal, processing for 10 minutes.
Melt chips and margarine/butter in double boiler or heavy pan. Let cool. Add nuts and marshmallows; mix well. Separate into 3 logs using wax paper. This part is messy! Sprinkle coconut on wax paper and roll each log in coconut. Wrap each log in wax paper, then foil and freeze. When you are ready to serve, slice cookies 3/8 to 1/2-inch thick.
Cook first three ingredients until soft ball stage. Add peanuts and cook until hard crack stage (300°). Then add soda and pour on marble slab.
Press crescent roll dough flat on a cookie sheet (ungreased) stretching out to edges of pan. Bake as directed on pkg. until golden brown. As pastry cools combine cream cheese, ranch dressing and mayonnaise. Mix well then spread over crust. Sprinkle veggies over cream cheese (except tomatoes). Then put grated cheese over all and press down and last add tomatoes. (Veggies will fall off if not pressed into cream cheese and tomatoes get soggy if not added just before serving.) I cut mine in squares to serve but it can be cut in wedges like pizza. Crust and cream cheese layer can be prepared ahead and tightly covered and chilled and veggies added later.
Saute onion, green pepper and celery in oleo. Add broccoli, milk, soup, water, rice and salt. Mix all well and put in casserole. Cover with cheese. Bake 20 to 30 minutes at 350°.
Cut onion in chunks. Put in blender. Add milk and blend. Pour 2 drops of ketchup to color, 6 shakes of Tabasco, salt and pepper to taste. Add 1 teaspoon of garlic salt in the blender. Add cream cheese (cut in cubes) and blend.
Sift dry ingredients together and set aside. Cream butter and beat in sugar. Add beaten eggs alternately with sifted dry ingredients. Form into rolls. Chill or freeze. Slice very thin with wet knife. Sprinkle with cinnamon and sugar (and colored sprinkles if desired). Bake at 350° for 8 to 10 minutes or until golden.
Beat eggs, sugar and butter together. Add rest of ingredients. Pour into 9-inch pie crust. Bake at 425° for 15 minutes, then at 300° for 30 to 45 minutes.
Mix the commercial pancake mix in a large bowl, using 1/4 to 1/8 cup more liquid than called for in the instructions. Grease a large cast-iron frypan with margarine or butter and set on medium heat. Ladle or spoon 1 large pancake onto the heated pan. As the cake sets (bubbles break), sprinkle 1 teaspoon of sugar onto the uncooked side. Turn. Place 1 to 2 teaspoons of fruit filling onto 1/2 the cooked side. Wait 10 seconds. Fold. Turn twice. Serve.
Combine all ingredients; simmer at least 1 hour. Note: This is like stew in that it gets better the next day. Also you can add potatoes, rice or pearl barley.
Cream sugar, water, molasses, shortening and egg. In separate bowl, mix dry ingredients together. Combine all above ingredients. Drop by spoon onto baking sheet. Bake for approximately 10 minutes at 400°. Top with your favorite frosting or icing.
Mix the cracker crumbs, 1/2 cup of sugar and the margarine into a bowl; set aside until later. Mix the Dream Whip according to directions in another bowl. Add the cream cheese and 1/2 cup sugar to the Dream Whip; mix well. Put 1/2 of the cracker crumb mix in the bottom of a bowl or casserole dish. Put 1/2 of the Dream Whip mix over the crumb mix, then the can of cherry pie filling over the Dream Whip mix. Put the remaining Dream Whip mix, then the remaining cracker crumbs. Refrigerate until set.
Cook and drain rigatoni. Melt 2 tablespoons butter in large saucepan. Add olives, tomato pieces, 1/4 cup parsley, salt and pepper. Mix together and pour over the macaroni. Toss lightly and place in a shallow 2-quart baking dish. Mix cottage cheese, sour cream, milk and chili sauce together and pour over macaroni mixture. Saute bread crumbs and walnuts in remaining butter until golden brown. Sprinkle crumbs, nuts, the rest of the parsley and the Gouda cheese on the casserole. Bake at 375° for 30 minutes. Serves 8.
Cook chicken slowly with carrots, Vidalia onion and seasoning; drain. Remove chicken and cool; chop and set aside.
Brown beef; drain off fat. In 3-quart or more soup kettle, place all ingredients. Bring to boil. Simmer, covered, for at least an hour. Longer cooking blends flavors more. Hearty and delicious!
Heat oven to 375°. Prepare an ungreased cookie sheet with aluminum foil on flat surface. Beat shortening, brown sugar, water and vanilla until well blended. Add eggs, beat well. Stir flour, cocoa, salt and baking soda together. Add to egg-sugar mixture, beat until well blended. It will be stiff. Add chocolate chips and nuts. Drop by tablespoon 2-inches apart onto cookie sheet. Bake 7 to 10 minutes or until set. Cookies will appear soft and moist. Do not overcook. Cool 2 minutes, place on foil to cool.
Melt butter in a pan; blend in flour and add cream all at once. Cook and stir until thickened and bubbly. Stir about half the hot mixture into egg yolks; return to hot mixture. Cook and stir until thickened, but do not boil. Add lobster; heat through. Stir in wine, lemon juice and salt. Sprinkle with paprika; spoon into patty shells. Serves 4.
Sift together dry ingredients. Add shortening, 2/3 cup milk and flavoring. Beat well. Add rest of milk and stiffly beaten egg whites. Beat well. Bake at 350°.
Combine all the ingredients in a blender; process until mixed thoroughly. Serve on your favorite salad. Makes 1 1/2 cups.
In large bowl of an electric mixer, beat butter, shortening, granulated sugar and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and walnuts. Use a scant 1/4 cup of dough for each cookie. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake in 325° oven for 17 to 19 minutes or until light golden brown. For crisp cookies, bake in 350° oven for 16 to 18 minutes or until golden brown. Transfer to racks and let cool. Store airtight. Makes about 3 dozen.
Boil together water and 1 cup sugar. Boil separately 2 cups of water and 2 green tea bags. Let cool. Add lemonade, lime and gin. Mix together and put in ice cream pail. Freeze several hours. Serve diluted with a little club soda or sour mix.
Cover potatoes and onion with water and boil until tender. Brown meat; drain. Add salt, pepper and chili powder. Add Ro-Tel tomatoes and beans to meat mixture. Add to potatoes. Additional water may be added, if needed. Simmer 20 to 30 minutes. Serve with hot cornbread or crackers, if you prefer.
Dissolve yeast in warm water. Add 1/4 cup sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Add additional flour until dough is easy to handle. Place in greased bowl, turn to grease top, and cover tightly. Refrigerate overnight or up to 5 days. Combine margarine, brown sugar and corn syrup. Spread in greased 13 x 9 x 2-inch pan. Mix 1/2 cup sugar and cinnamon. On lightly floured surface, roll dough to 15 x 9-inch rectangle. Spread with melted margarine and sprinkle with sugar mixture. Beginning at long edge, roll up tightly. Cut into 1-inch slices and place in prepared pan. Let rise, covered, in warm place (85°) until doubled in bulk. Bake at 375° for 25 to 30 minutes. Invert on baking sheet. Serve warm. Yield: 18 rolls.
Unroll one can of rolls. Place square sections side by side on cookie sheet, pressing seams together. Spread cooked, crumbled sausage on top of rolls. Sprinkle cheese over sausage. Unroll other can of rolls. On waxed paper, spread each square section and gently press dough out and press seams together. Gently lay first square over top of sausage/cheese. Repeat other section of dough and press top section of dough to bottom and press top seams together. Bake in oven at 350° until rolls are brown. Serve hot or cold.
Drain peas in colander. Mix all other ingredients in large bowl. Stir in black-eyed peas. Serve on lettuce leaf with tortilla chips.
Dissolve Jell-O in boiling water. Add cheese in small pieces. Add cherries and pineapple. Set until partly jelled. Fold in Cool Whip. Add chopped walnuts. May freeze. Cut and serve while partially frozen.
Mix all ingredients together and pour into casserole dish. Bake about 1 hour and 25 minutes at 225°. Stir frequently.
Mix until well blended. Pour into small paper cups. Insert popsicle stick in center and freeze. Makes 10 to 15 pops.
Combine oil, butter and mini marshmallows. Melt on low heat until marshmallows are melted. Pour over popcorn mixing with a large spoon. Put gumdrops and nuts in greased angel food pan. Press popcorn mixture on top. Remove from pan by running a knife around the edge.
Melt butter. Add sugar, vanilla and eggs. Stir well. Add flour, cocoa, salt and baking powder. Stir well. Pour in a greased 8-inch pan. Bake at 350° for 45 minutes.
Scrub and slice carrots (diagonally). Cook. Drain and save liquid. Mix together onion, horseradish, mayonnaise, salt and pepper and the liquid. Put carrots in casserole; add the mixture over top of carrots. Cover with bread crumbs. Add small amount of melted butter to bread crumbs. Bake at 350° for 15 to 20 minutes.
Combine bell pepper, onions, celery, rice, hard egg white and chicken. Blend bouillon cubes in mayonnaise. Add to rice-chicken mixture. Season to taste and toss slightly. Spoon into a Pam sprayed 2-quart casserole. Top with crumbs and bake at 350° for 30 minutes.
In small bowl, beat cream cheese until smooth. Add all ingredients and mix well. Form into ball and roll in chopped nuts. Chill thoroughly.
Brown hamburger and drain off excess grease. Peel, slice and cook onion and potatoes until tender. Add just enough water to boil. Add the cooked hamburger, peas and milk. Simmer 5 to 10 minutes. Serves 6 to 8.
Cook pineapple in its own juice. Add pudding to boiling juice of pineapple. Remove from stove and stir. Let sit until cools. Use mixture to ice angel food cake.
Mix ingredients together by hand; do not use a mixer. Add 1 cup each nuts or fruits. Bake in two loaf pans in a 325° oven for one hour. Spray loaf pans with Pam so bread can be removed easily. This can also be baked in a Bundt pan.
Mix flour, oats and beaten eggs. Dissolve bouillon in hot water. Add to mixture with rest of ingredients (cold water, soy or Worcestershire sauce). Mix well (rather stiff). Drop in any size or shape you like on greased cookie sheet. Bake at 325° to 350° for 1 hour. Watch not to burn. Turn off oven and leave in oven another 1 hour. Don't package until completely cooled.
Pour 2 cups boiling water over Shredded Wheat and raisins. Let stand until cool. Cream the oleo and sugar. Add Shredded Wheat, raisins and egg. Mix well. Slowly sift flour (with baking soda added). Alternate with buttermilk, add to mix. Add All-Bran mixed with cinnamon. Mix and store in refrigerator. Do not mix after batter is stored. Spoon as needed into greased muffin pans. Bake at 425° for 25 minutes or until done. Batter improves with age. Can be kept 6 weeks. Serve with cream cheese or butter.
Combine cookies and melted butter. Freeze for 20 minutes. Melt marshmallows; add milk. Cool this mixture. Whip the whipping cream; add to mixture creme de cacao and creme de menthe. Pour into pie shell. Shave chocolate over top. Let set overnight before serving.
Beat well, sugar, eggs and oil. Add flour, soda, salt, baking powder, nuts, cinnamon, zucchini and vanilla. Grease and flour two 9 x 5-inch pans. Bake at 325° for 1 hour to 1 hour and 15 minutes. Insert a toothpick; turn out at once. Slice and spread with Philadelphia cream cheese.
Mix ingredients well. Keep in a covered jar. Use to suit taste, a cup or a pot at a time.
Preheat oven to 400°. Brush chicken with melted butter. Roll in mixture of bread crumbs and spices. Arrange crumb coated chicken breast, skin side up on foil lined cookie sheet. Do not overlap pieces. Bake for 15 minutes. Remove from oven. Brush chicken generously with mayonnaise. Reduce heat to 300°. Bake 1 hour or until chicken is tender and well done.
Work shortening until creamy. Stir in sugar gradually. Add egg and beat well. Add sour cream. Mix well. Add remaining dry ingredients. Chill overnight. Roll and cut with cookie cutters. Brush cookies with egg whites. Add sprinkles before baking. Bake at 350° until light brown, about 10 to 12 minutes.
Beat eggs with an electric mixer until thick and lemon colored. Add oil gradually, then sugar, milk, vanilla and anise oil. Beat 5 minutes longer. Sift together dry ingredients; gradually beat into egg mixture. Turn out on floured pastry cloth; knead dough until smooth. Roll out and cut strips about 2 inches long and 1 inch wide. Tie each strip into a knot. Place on greased cookie sheet. Bake at 375° for 10 minutes or until delicately browned. When cool, sprinkle with powdered sugar.
Combine cake mix, oleo and egg. Press into 9 x 13-inch greased pan. Sprinkle coconut, then chocolate chips and nuts. Cover with milk. Bake 30 minutes at 350°. Cool before cutting.
Combine sugar, butter and corn syrup. Bring to a boil and boil for 2 minutes. Remove from heat and add baking soda. Put popped corn in a large paper grocery bag. Pour boiled mixture over the popped corn. Fold bag over and shake. Microwave 1 1/2 minutes on High. Remove and shake. Microwave 1 1/2 minutes on High. Remove and shake. Microwave 1 1/2 minutes on High. Remove and shake. Pour into a large container and let cool.
Place 1 can rolls in bottom of ungreased 9 x 13-inch pan. Brown hamburger (pour off grease). Add taco seasoning and water; simmer. Spread on crescent roll layer. Layer with slices of American cheese. Place another can of rolls on top. Bake 20 to 22 minutes at 350°.
Cream sugars, butter and eggs. Alternate flour and oil until mixed. Chill for 1 hour. Drop by teaspoon on cookie sheet. Dip bottom of glass in sugar and press. Bake at 350° for 8 to 10 minutes. Dough keeps up for 3 weeks in refrigerator.
Slice bananas. Mix eggs, milk and sugar. Cook over medium heat until mixture curdles. Add peanut butter. Pour over fresh cut bananas, mix well.
Beat together until smooth, all except pecans. Divide half of the pecans among pastry-lined cups; add filling. Top with the remaining pecans. Bake at 325° for 25 minutes or until set. Cool and remove from pans.
Brown hamburger in an eight quart pot. Drain fat. Add kidney beans (undrained), tomato sauce, packages of chili seasoning mix, 1/2 package of taco seasoning mix and water. Mix thoroughly. Bring to boil. Reduce heat to simmer, cover, and cook for 30 - 40 minutes, stirring occasionally.
Heat oven to 250°. Melt margarine in shallow baking pan. Stir in salt and Worcestershire sauce. Add remaining ingredients. Stir to coat pieces with margarine. Heat 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in tight container. Makes eight 1/2-cup servings. 92 calories; 4 grams fat; 203 mg. sodium per 1/2 cup serving.
Wash beets, cut off leaves and stems, leaving about 1 inch of the root end. Cook until tender. Drain and skin. (You can use canned beets, sliced if fresh are not available.) Fresh beets make a lot of stain mess. Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil. Cook 10 minutes. Let beets stand in their liquid for several days. Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.
Dissolve raspberry gelatin in 1 cup boiling water. Add cranberry juice cocktail. Chill until thickened, about 1 hour. Fold in apple, celery and walnuts. Spoon into 6-cup ring mold and chill until set, about 15 minutes. Dissolve lemon gelatin in 1 cup boiling water. Chill until slightly thickened, about 45 minutes. Combine Cool Whip and mayonnaise. Fold into lemon gelatin. Spoon into mold and chill until firm.
Mix thoroughly all ingredients; shape into loaf. Place in shallow baking pan. Cover lightly with foil. Bake at 350° for about 1 1/4 hours. If desired, uncover last 15 minutes.
Mix all together. Marinate 24 hours with beef, chicken or pork. Grill on a barbecue or gas grill.
Heat oven to 400°. Mix thoroughly margarine, shortening, 1 1/2 cups sugar and eggs. Blend in flour. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Remove from pan immediately.
Brown beef and add other ingredients.	Cook slowly for 1 to 1 1/2 hours.
In 9 x 13 pan, dump pineapple and spread evenly. Spread cherry pie filling over pineapple. Sprinkle dry cake mix over cherries. Add nuts. Slice margarine and dot on top. Bake 45 minutes at 350°.
Cut cauliflower in bite size pieces. Combine with water, onion and butter in 2-quart glass casserole dish. Cover with lid. Microwave on High for 5 to 10 minutes. Combine flour, salt and cream; mix well. Stir into vegetables; cover and microwave on High until it boils or thickens. Stir in cheese and mustard. Microwave on High, uncovered, 2 or 3 minutes, until cheese melts. Stir once. Can freeze half if you want. Keeps up to 3 months. Makes 10 servings. Other vegetables can be used, if desired (broccoli, carrots or zucchini).
Cut orange candy into small pieces into a bowl. Add cup flour over pecans and candy. Beat your eggs real good; add sugar, butter, cake flour and vanilla. Then add flour and baking soda, then coconut, nuts and candy. Spoon onto cookie sheet. Bake at 325° until light brown.
Mix well and roll into a ball. Roll in finely chopped pecans. Chill and serve with crackers.
Mix cake mix, pudding and sugar. Add oil and water and stir. Beat in eggs, one at a time, with a wooden spoon. Add sour cream and chips. Bake at 350° for 50 to 60 minutes in a greased and floured Bundt pan. Cool one hour before removing from pan. Sprinkle with powdered sugar. Enjoy!!