HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease sheets. Cream butter and sugar. Stir in corn syrup, egg yolks and flour. Chill. Roll into 1-inch balls. Dip in beaten egg whites and roll in chopped nuts. Place on greased sheets. Press candied cherry halves into centers. Bake at 325° for 20 minutes.
Melt margarine. Add the eggs, cake mix, oatmeal, chips or whatever you really like in your cookies. The kids like the bright colors of the M&M's baking chips. Mix by hand; this gets very thick. Bake at 350° for 10 minutes; do not overbake.
Cut pineapple in 1-inch sections. Take 1/2 slice bacon and roll up and secure with toothpick. Place on cookie sheet and bake 15 minutes until bacon is brown. Serve hot. You may also use 1/2-inch pieces of cream cheese instead of pineapple.
Melt butter; add crackers and 2 1/2 cups sugar; mix well. Line bottom of loaf pan. Mix cream cheese and 1 cup sugar well. Fold into Dream Whip (mix according to directions). Put cherries over crackers and whipped topping on top. Chill before serving.
Slice bar of cream cheese the long way. Lay them end to end or side by side on a dish. Spread crabmeat over cream cheese. Pour cocktail sauce over crabmeat. Great with crackers.
Mix eggs and sugar well. Add baking powder and mix with almonds. Add oil and extract. Mix well. Add 2 cups flour and mix, then add rest of flour. Dough will be sticky. Divide dough in half. Put half on cookie sheet. Shape into long oval. Shape dough with palm of hand. Add other half and do same beside it. Bake at 350° for 20 minutes. While hot, slice diagonally, 1 1/2- inches wide. Turn on side and bake 15 minutes.
Cook 3/4 cup sugar, 1/4 cup apricot juice and apricots until slightly thickened. Cream together butter and 1 cup sugar. Blend in flour and soda. Stir in coconut and walnuts. Place 3 cups of mixture (very dry) in bottom of greased 12 x 8-inch pan. Pat down. Bake 10 minutes at 400°. Remove from oven and spread apricot mixture over cooked portion. Sprinkle remaining mixture on top. Bake in 350° oven for 30 minutes or more until golden brown.
Whip cream cheese until light and fluffy, add crumbled Roquefort cheese together with chopped olives and onions. Form into finger-length rolls and roll in Chinese noodles. Serve with salad.
Remove the stems from mushrooms. Combine the stems with water in a saucepan and cook until tender; drain reserving the liquid and discard the stems. Slice the mushrooms caps and cook in butter melted in a double boiler over hot water. Cook for 3 minutes, stir in flour, sour cream, and the reserved mushroom liquid. Cook until thickened, stirring constantly. Add salt, pepper, canned crab, and sherry; mix well. Cook, covered for 5 minutes. Form pie shell dough into individual serving cups in a miniature muffin tin and bake at 450° for 10 minutes or until browned. Spoon the crab mixture into the shells and serve warm. Serves 8.
Saute sausage and onion. Add flour, salt, dry mustard, celery salt, pepper and milk. Cook until thick.
Heat broiler. Combine garlic, preserves, soya sauce, vinegar, brown sugar, ginger and red pepper flakes. Put drumsticks on rack on broiler pan. Brush with some of the soya sauce mixture. Broil about 6 inches from source of heat, turning and brushing occasionally with soya sauce mixture until done, about 20 minutes.
Cook manicotti shells according to directions and drain. Rinse with cold water. Drain again.
Brown ground beef. Cook peppers and onions. Cook macaroni in boiling salted water. Add to meat when browned the salt, pepper and paprika. Combine meat, green pepper and onions with tomatoes. Add bacon before serving.
Chop onion coarsely; cut the remaining vegetables in one-inch chunks. Cook all vegetables together in oil over a moderate heat until the mixture is reduced to one-half the original size. Season with salt and cook slowly for 10 minutes longer. Mix in the grated Parmesan cheese. Serve hot with your favorite pasta.
Sift together flour, sugar, cocoa, baking soda and salt. Add vanilla, vinegar, salad oil and water. Blend together. Pour into a 9 x 13-inch cake pan and bake at 350° for 30 minutes or pour into a Bundt pan and bake at 350° for 45 to 50 minutes. Frost and serve.
Mix pudding and pineapple thoroughly. Add nuts, Cool Whip and marshmallows. Let set for 24 hours.
Preheat oven to 325°. Peel potatoes. Dice into 1/2-inch cubes, about 8 cups. Melt 1/2 cup of butter. Cool and pour into plastic bag. Add potatoes, bread crumbs and onion. Shake until potatoes are evenly coated. Line a 14 x 10-inch baking pan with foil. Pour potatoes in. Dot with butter. Sprinkle with cheese. Bake uncovered until potatoes are soft, about 45 minutes.
Cook all together, stirring constantly. Pour in 2 baked pie shells. Top with meringue.
Combine and boil sugar, corn syrup and cream to soft ball stage or until candy thermometer reaches 236°. Work fast as you add corn flakes, peanuts and coconut. Spread in greased 8-inch square pan. Cut into bars and wrap in waxed paper. Makes 16 bars.
Mix eggs, onions, 3 tablespoons cracker crumbs and salt; add 1 teaspoon allspice and 1/8 teaspoon pepper.
Mix sugar, flour, salt and milk together. Cook for 2 minutes or until bubbly. Add a little of the hot mixture to egg yolks. Cook 2 minutes longer. Add margarine and vanilla.
Cream margarine and sugar together; add eggs. Mix with electric mixer. Add rest of ingredients and beat well. Bake 40 minutes at 325°. Makes 2 pies.
In a 8-quart pot, mix diced peppers, sugar, mustard, vinegar and salt. Bring to a boil. In a separate bowl, mix flour and water. Blend until smooth. Add to the pepper mixture. Boil 5 minutes, stirring constantly, with wooden spoon. Remove from heat, add pickle relish. Pour into jars and seal.
Cook sugar, molasses and butter to hard ball. Pour over popcorn. Butter hands and form into balls.
Boil potatoes; drain, peel and slice lengthwise. Arrange potatoes in a large baking dish and sprinkle with 2 tablespoons of the brown sugar. Dot with butter and orange rind. Pour orange juice over potatoes. Scatter remaining 2 tablespoons of brown sugar over potatoes. Cover and bake for 30 minutes in a 325° oven. Uncover and continue baking until brown and caramelized. Serves 6 to 8.
Stir first 3 ingredients and let cool. Add vodka and vanilla. Put in half gallon jar and add enough water to make half-gallon. Shake for 2 days real often. Recipe can be cut in half.
Cook over medium heat, stirring every 15 minutes. Cook until done, 1 1/2 to 2 hours. If you prefer, as I do, soak overnight. You will use less than a gallon of water if you soak overnight. Cover beans well with water and cook as you always cook beans. Add seasonings after the beans are partially cooked.
Melt caramels with 1/3 cup evaporated milk. Combine cake mix, margarine and 1/3 cup evaporated milk. Spread 1/2 of cake mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Drizzle caramel mixture over baked cake. If you're going to add nuts, add to remaining cake. Top the caramel mixture with remaining cake mixture. Bake 15 to 18 minutes at 350°. Cool; then cut into bars. Enjoy.
Beat egg yolks lightly and stir in sugar. Add milk and butter. Beat flour into 1/4 cup milk to smoothness and stir this and vanilla into mixture. Cook in double boiler until quite thick. Pour into baked pie shell. Cover with meringue made from the 2 egg whites, stiffly beaten. Add 2 tablespoons sugar. Place in a 350° oven and allow top of meringue to become a delicate brown. (This is a very rich and creamy pie!)
Mix thoroughly. Use 3 teaspoonfuls (heaping) per cup of hot water. Goes great with roaring fireplace and 3 feet of snow. Store in tightly closed container.
Saute onion and garlic in hot oil for 3 minutes. Stir in remaining ingredients; bring to a boil. Lower the heat; cover and simmer for 15 minutes.
Mix ingredients in the order given until batter is free of lumps. Bake at 350° for 40 minutes. Yields 1 dozen.
Preheat oven to 375 degrees. In a large skillet, saute spam until lightly browned; Set aside. In a bowl, combine cream cheese and milk until smooth. Stir in onion, horseradish, hot pepper sauce and half the Spam. Spoon mixture into a 11 x 7- inch baking dish. Sprinkle remaining Spam over cream cheese mixture. Bake uncovered for 20 - 25 minutes or until bubbly. Garnish with sliced green onions. Serve with french bread for dipping.
Line 9-inch plate with pastry rolled 1/4-inch thick. Boil syrup and sugar together about two minutes. Pour slowly over eggs, stirring well. Add butter, vanilla and nuts. Turn into pie shell. Bake in moderate oven (375°) for 50 minutes or until done. Pie will be done when completely puffed across top.
Pour ingredients in ice cream freezer. Freeze according to manufacturer's directions. Makes 4 quarts.
Combine candy coating and peanut butter in a saucepan. Place over low heat until coating melts, stirring frequently. Pour mixture into a 10 ounce custard cup. Dip one end of each bread stick into coating mixture and place on wax paper until firm. Yield: 3 1/2 dozen.
Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed Cool Whip and food coloring. Pour into pie shell. Garnish with grated lime rind. Refrigerate 6 hours.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large mixing bowl. Beat at medium speed for 2 minutes. Pour into greased 9 x 13-inch pan. Sprinkle with brown sugar (sprinkle brown sugar close to edge of pan because as cake rises the brown sugar moves to middle of cake). Bake at 325° for 45 minutes or until cake springs back when touched. Bring butter, sugar and milk to boil in small pan. Boil 2 minutes. Remove from heat. Stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cold.
Preheat oven to 350°. Grease a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2-inch pans. In a medium bowl, stir together flour, cinnamon, salt, baking powder and soda. In another bowl, beat the eggs with the sugar, vanilla and vegetable oil until thick. Fold dry ingredients into the beaten mixture until well-blended. Stir in the zucchini and nuts. Pour into prepared loaf pan or pans and bake 1 hour for large loaf or 40 to 45 minutes for small loaves, until an inserted toothpick comes out clean. Remove and cool on rack.
Stew chicken. Do not salt. Pick chicken off the bones and put aside. Place 1/2 the package of dressing in dish. Pour melted margarine over it. Place chicken on top. Combine 2 cans of soup with 1 can of water and pour over chicken. Place the rest of the dressing over top and bake at 350° for 30 minutes.
Pour water over yeast; add 1/2 teaspoon sugar. Stir to dissolve and let set. Mix milk, sugar, salt, egg and yeast with 2 cups flour. Beat until smooth. Add melted shortening, then rest of flour or what can be stirred in well. Cover and let rise one hour. Turn out on floured board and shape into rolls. Roll in melted butter and place in greased 9 x 13-inch pan. Let rise until light. Bake at 375° for 15 minutes.
Brown hamburger and drain. Add beans and sauce; simmer 15 to 20 minutes on low. Serve over hamburger buns.
For Salad: In a large bowl, combine cooked chicken or turkey, halved grapes, cubed cantaloupe or honeydew melon, water chestnuts and shrimp. Cover and chill for several hours.
Cook onion soup as directed on package. Mix with mushroom soup, soy sauce and water. In a greased roaster or casserole, place dry rice (long grain). Pour liquid mixture in. Add the cut up fryer on top. Cover; cook at 350° for 2 1/2 hours. Remove cover the last 15 minutes to brown. Serves 10.
Let corn thaw out. Combine corn, whipped cream, milk, salt, sugar and pepper over heat. Mix well. On the side melt margarine and add flour to make a paste. Add to corn. Cook over medium heat; don't let bottom burn.
Boil potatoes until tender. Drain well. Melt cheese and all other ingredients. Add potatoes. Serve hot.
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 30 minutes. Brown ribs and pour off grease. Put sliced onions in crock-pot. Slice ribs into serving pieces and put in crock-pot. Pour on barbecue sauce. Cover and cook on low 8 to 10 hours (high 4 to 5).
Mix following ingredients and marinate 1 (4 to 5 pound) well trimmed brisket overnight or longer in refrigerator. Place in covered plastic pan and turn several times to cover both sides well with marinade. Bake in covered pan in 225° oven for 8 hours. Pour off liquid and cool. Refrigerate meat until cool, slice, then put back in pan. Cover with barbecue sauce. Serve heated.
Melt the cheese into soup over low heat, stirring well. Remove and stir in the celery, onions and horseradish. Mix the gelatin into a little cold water and stir into the tomato mixture. Mix in the sour cream and mayonnaise. Fold in the shrimp. Pour into a mold sprayed with vegetable cooking spray. Chill for a few hours; serve with crackers.
Melt chips in microwave on medium for 6-7 minutes. Stir a couple of times until smooth. When melted add salted peanuts and stir well. Drop by tsp. onto waxed paper.
Cover cabbage with water and cook 10 minutes; drain. Make a white sauce from the butter, flour, salt, pepper and milk. Stir constantly until thickened.
Mix beef with salt and pepper; pat out in a 9-inch pie plate. Spread tomatoes over meat and sprinkle with remaining ingredients. Bake at 375° for a good 20 minutes.
Bring the oil, vinegar and sugar to a boil and cool. Pour over the vegetables. Place it back into the large jar the sauerkraut came in and cover. Refrigerate 24 hours.
In a large saucepan, heat oil; saute onion until transparent. Add garlic and cook 1 minute longer. Add tomatoes, parsley, mint and oregano and bring to boil. Snip off ends and any strings from beans. Add beans to sauce mixture. Lower heat; cover and simmer until tender, about 30 minutes. Salt and pepper to taste. Can be eaten hot or at room temperature.
Combine cooked chicken, Italian dressing and dry taco mix. Bring to boil. Spoon into tortillas and roll up. Cover with cheese. Bake at 350° until cheese is melted. Serve with salsa and sour cream.
Mix together soup, dressing and preserves. Pour over chicken until completely covered. Put in large pan and bake until done at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes. Bake, uncovered.
Saute celery and onion in margarine in large Dutch oven until tender. Add next nine ingredients; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher (slightly). Add milk, sour cream, soup and cheese, stirring constantly until all is blended. Garnish bowls of soup with bacon strips.
Combine crumbs, sugar and butter. Mix well. Press into bottom and sides of 8-inch pie pan. Chill one hour. Beat cream cheese with sugar until creamy. Blend in whipped topping. Pour into crust. Spread pie filling around edge. Chill at least three hours before serving.
Mix all dry ingredients. Dip chicken in milk, then in dry ingredients. Put on cookie sheet. Bake at 350° for 1 1/2 hours. Makes enough for 2 fryers.
Brown ground beef. Add ketchup, barbecue sauce and mustard. Mix instant coffee in water, then add, along with brown sugar. Let simmer for 5 to 10 minutes. Spoon over rolls or hamburger buns. Serves 4.
Mix flour, baking soda, salt, cinnamon, nutmeg and cloves on a sheet of waxed paper. Shape dough in two 8-inch long rolls. Wrap tightly in plastic wrap and chill until firm, about 4 hours in refrigerator, 3 hours in freezer. (If freezing longer than 3 hours, let stand at room temperature for 20 minutes before slicing.)
Cut up rhubarb and add sugar. Let stand for 15 minutes. Put in large pan and bring to a boil and cook 12 minutes. Add 1 box jello and mix until dissolved. Put in hot jars. Seal, then use hot water bath process for 10 minutes.
Preheat oven to 375°. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough in a cookie press and press cookies onto ungreased cookie sheet. Decorate, if desired. Bake 10 to 12 minutes. Remove cookies from sheet and cool on rack.
Combine Miracle Whip, cheese, milk and salt. Cook rotini according to package directions. Combine cooked noodles, chicken, tomatoes, peppers and onion. Add dressing to salad mixture and stir well. Chill.
Place ingredients in layers in a 1 1/2-quart casserole. Pour 1/2 of the juice from the beans over the casserole. Top with Tater Tots. Pour soup over Tater Tots. Bake at 375° for 45 minutes. Serves 6 to 8.
Mix gelatine and water. Add scalded milk. Mix well. Add sugar, vanilla and salt. Add cream and milk. Freeze. Makes 6 quarts.
Boil chicken in salted water. Cool, debone and cut up. Put in casserole dish. Mix soup and milk; pour over chicken. Melt margarine and mix in cracker crumbs. Spread buttered cracker crumbs on top and bake in a 350° oven for 20 minutes.
Use stone jar, plastic tub or something like that. Put in layer of cucumbers, layer of sugar and so on until all is used. Add spices. Using your hand, mix from the top to bottom until sugar is dissolved. This will make the syrup. Store in same container or put in glass jars. Will keep for a long time.
Make meatballs. In medium bowl combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley. Mix lightly and shape into 24 balls. In hot butter in a 4 1/2-quart kettle saute meatballs, a single layer at a time until browned on all sides. Drain off fat. Set meatballs aside.
Mix dry pudding into Cool Whip and then add rest of ingredients and mix well and refrigerate.
Mix water and yeast; set aside. Mix sugar and melted butter. Add egg alternately. Add flour and yeast mixture to egg mixture. Put in airtight bowl in refrigerator. Dough is better cold or made the night before. Grease muffin tins, stir dough and spoon in muffin tins. Bake at 350° for 15 to 20 minutes. Makes 36 rolls. Dough will keep a week or more.
Heat oil. Add onion and saute for 2 to 3 minutes. Add tomatoes, picante sauce, chili powder, cumin and salt. Cover and cook or simmer for 10 minutes. Add beans, pepper, corn and zucchini. Cover and simmer for 15 to 20 minutes or until zucchini is tender.
Drain beans slightly. Mix with sugar and pepper. Put in a 9 x 13-inch pan. Lay pieces of bacon on top. Bake, uncovered, at 350° for 1 hour.
Remove stems from mushrooms; mince stems. Saute stems in 2 tablespoons butter until brown. Drain crabmeat and remove filament. In a bowl, add crabmeat to mushroom stems. Add bread crumbs, garlic, oregano, cheese, potassium (or salt) and pepper. Mix well; set aside. Heat remaining butter in skillet; add mushroom caps and stir gently until tender. Drain well. Stuff mushroom caps with crabmeat mixture. Broil 1 to 2 minutes until bubbly.
Cream sugar with oil and applesauce. Stir soda into hot water, then add cloves, cinnamon, nutmeg, salt and eggs. After blending add raisins, walnuts and flour. Pour into well greased and floured cake mold and bake at 350° until done (approximately 1 hour 20 minutes).
Heat oven to 375°. In skillet, combine butter, sugar and orange juice. Cook over high heat, stirring occasionally until thickened (12 to 17 minutes). Arrange chicken in 13 x 9-inch pan. Bake for 50 to 60 minutes, until tender, brushing with sauce every 15 minutes. Cut orange colored peel from orange. Cut half of the peel into narrow strips and add to remaining sauce. Slice orange into 1/4-inch slices. Dip slices in sauce and arrange on serving platter with chicken. Serve with additional warm sauce. Makes 4 to 6 servings.
Cover bottom of 11 x 14-inch cookie sheet with crescent roll dough, patting and stretching to fit pan. Bake at 350° for 7 or 8 minutes, or until lightly browned. Cool.
Cook onions and garlic in tabs of grease until done. Add meat; cook until done. Pour chili powder in meat and mix well. Add boiling water. Add other ingredients. Salt to taste. Cook 30 minutes. Add 1 or more drops of hot sauce.
Mix egg yolks, light cream and lemon juice. Cook, stirring constantly, over low heat until slightly thickened. Let cool. When cool, add fruit and marshmallows; refrigerate for 24 hours.
Combine sugar and cornstarch in a saucepan; cook over medium heat. Add butter, lemon juice, rind, egg yolks and milk. Cook until thick. Cool. Fold sour cream into cooled mixture. Spoon into baked pie shell. Chill. Spread whipped cream over pie and sprinkle with chopped nuts.
Scald milk in double boiler. Mix sugar, flour, egg yolks and salt together and small amount of scalded milk. Mix well and add this mixture to remaining scalded milk. Stir well. Cool in top of double boiler until thickened. Add vanilla, butter and coconut. Pour in baked pie shell. Top with meringue; brown.
Place broken rolls in bottom of baking dish, 6 x 9-inches. Add raisins. Mix other ingredients and pour over rolls. Bake at 325° for 40 minutes. Serve warm or cold.
Bread slices may be cut into shapes with a cookie cutter - stars are nice at Christmas. Cook bacon until very crisp and drain. Blend other ingredients with bacon. Spread bread lightly with butter, then spread mixture.	Bake at 350° until lightly brown about 5-7 minutes.
Place the wine and soup stock together in a small saucepan and reduce the liquid to half. Saute mushrooms and shallots in butter until tender; add to the wine mixture. Add parsley, salt and pepper and simmer for a few minutes. Thicken with cornstarch and water mixture. Delicious on meats of any kind. Makes 1 1/2 cups. You may add garlic.
Chop cabbage into medium pieces. Spread in bottom of a 13 x 9-inch baking dish which has been sprayed with Pam. Brown meat and onion in a large skillet, breaking up meat with a large spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. In a small saucepan, heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with cheese. Cover casserole tightly with foil and bake in preheated 350° oven for 1 1/2 hours. Uncover and fluff lightly with fork before serving.
Heat oven to 350°. Line a 15 x 10-inch pan with graham crackers. Sprinkle "evenly" with marshmallows. In a small saucepan, combine margarine and brown sugar and cook over medium heat. Bring to a boil, then let boil for 5 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour mixture evenly over the marshmallows. Bake 8 to 12 minutes or until lightly brown.
Pick chicken. Cut into bite-size pieces and arrange in casserole. Mix together soup, milk and stock. Pour over chicken. Top with chestnuts and mushrooms. Mix stuffing with melted butter and top casserole. Cover with foil. Bake 20 minutes covered at 350°. Uncover and bake 20 minutes more. Can be made the day before but leave off stuffing until ready to cook.
Cut angel food cake to cover bottom of oblong baking dish. Add 1 package of strawberries and 1 package of blueberries, then add the Cool Whip. Garnish top with remaining strawberries and blueberries. Place in refrigerator and serve cold.
Score top of steak. Rub with garlic powder and Tabasco. Pour Kikkoman soy sauce over steak. Marinate at least 6 hours. Cook on grill, about 8 minutes on one side and 7 minutes on other side. Makes great sandwiches on sesame seed buns with Dijon mustard.
Steam broccoli and drain well. Mix soups, ham and milk; simmer. Add broccoli; cook for 30 minutes or until good and hot. Good served with corn muffins.
Split and layer strawberries on bottom of crust (just enough to cover bottom). Chop rest of strawberries and add sugar and jello with just enough water to dissolve jello. Boil and pour into pie shell. Refrigerate and top with Cool Whip.
Boil yams first. Remove skins and cut yams into 1 1/2-inch pieces, then place in greased casserole dish. Combine remaining ingredients and pour over yams. Bake in 350° oven for 30 minutes.
Brush both sides of eggplant slices with the oil; sprinkle lightly with salt. In large skillet, brown eggplant slices, about 1 1/2 minutes on each side. Drain and set aside.
Mix well and refrigerate. When dough is thoroughly chilled, roll into balls and press out on greased cookie sheet. Cook at 350° until golden brown.