HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, stir together dates, boiling water, oil and vanilla. In small bowl, mix flours, sugar, walnuts, cinnamon and baking soda. Add date mixture and stir until moistened. Makes 12 muffins. Bake at 375° for 25 minutes. Freezes well.
Cut up fryer. Salt and pepper each piece. Put in large buttered baking pan. Boil enough water to almost cover. Pour over floured chicken. Sprinkle with paprika and let brown. Just before taking out of oven, pour a can of creamed chicken soup over. Let cook enough to mix gravy well. Serve with rice. You will be a big success at a church gathering.
Combine all ingredients in a 3 quart sauce pan. Mix lightly with fork until well blended. Place in a buttered casserole dish and bake in a 350 degree oven for 35 minutes. Makes 6 servings.
Melt butter and blend in sugar. Mix in eggs and bananas. Blend until smooth. Mix flour, salt and soda. Stir in whole wheat flour. Add hot water and stir in nuts. Turn into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes.
Heat oven to 450°. Cut shortening into flour until it looks like fine crumbs. Add milk and stir until dough leaves the sides of the bowl. Turn dough out onto lightly floured surface. Knead until smooth. Roll out about 1/2-inch thick and cut with floured cutter. Place on lightly greased baking sheet. Bake 10 to 12 minutes.
Mix pudding mix with buttermilk. Add fruit and Cool Whip. Crush the cookies and fold in, saving some to sprinkle on top just before serving. Keep refrigerated.
Heat oven to 375°. Combine butter, sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and soda and mix into creamed mixture until just blended. Stir in chocolate chips.
Combine brown sugar, oleo, corn syrup and salt in 1 1/2-quart bowl. Cook on High for 2 minutes or until bubbly. Cook for 2 more minutes on High; add soda and stir until foamy. Put popcorn in brown paper bag and pour mixture over it. Fold top of bag over and shake. Place bag in microwave and cook 1 1/2 minutes on High. Take out and shake again. Cook on High for 1 1/2 minutes. Shake again and pour onto greased cookie sheet or waxed paper.
Mix together yeast and warm water and set aside. Combine remaining ingredients except flour and heat to lukewarm. Combine yeast and milk mixture. Add to flour. Mix well; let stand in warm place for 15 minutes. Turn onto floured area; knead lightly (about 1 minute). Cut and shape dough into desired size shape and place onto lightly greased sheet. Let rise 15 to 20 minutes. Bake at 375° to 400° for 10 minutes or until golden brown.
Mix hot roll mix according to directions. Let set for 15 minutes. Press 1/2 hot roll mix into 9 x 12-inch greased pan. Use other half of hot roll mix for rolls. Grease saucepan. Mix together in saucepan on stove the flour, milk and cornstarch. Cook and stir until the consistency of thick cream. Add more cornstarch if needed. Add the eggs, sugar, oleo and half and half to mixture. Stir until thick. Pour into pan as prepared. Sprinkle with cinnamon as desired. Bake at 350° until crust is brown.
Prepare stuffing mix as directed and spread in casserole dish. Place chicken over dressing. Pour 1 cup cream of chicken soup over chicken. Melt butter. Mash up crackers. Mix together and spread over soup. Bake at 350° until crackers are brown.
In mixing bowl, add cornmeal, flour, sugar and cheese. Put into blender corn, eggs, jalapeno peppers, oil and onion; chop well. Add this to first 4 ingredients and mix well. Add buttermilk and blend well. Pour in muffin pans and cook in 350° oven. Makes 24 muffins.
In medium bowl, mix soup and mayonnaise until smooth. Fold in chopped turkey, celery, onions, red peppers, parsley, and pepper. Serve mixture on leaf of lettuce. Refrigerate left-overs.
Mix apricots, coconut and milk. Shape mixture into 1-inch balls. Roll in nuts. Let stand until firm. Makes about 4 dozen.
Cook noodles in boiling water for 3 minutes. Drain and toss with drizzle of olive oil and set aside.
Mix all and bring to boil and simmer for two hours. Put in hot jar and seal.
Mix first 4 ingredients, then add nut topping. Slice apples to dip. This is a great recipe; it tastes like caramel apples.
Combine in saucepan and mix very well. Cook to a full boil, then set aside to cool. When cooled, whip 2 envelopes Dream Whip and combine with cooled mix. Pour into pan and top with chopped nuts. Refrigerate until set.
Mix together softened butter, brown sugar, sugar and vanilla. Slightly beat eggs and add to butter and sugar mixture. Mix well. Add flour, baking powder and salt. Mix again. Add chocolate chips, walnuts and coconut and mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Makes about 7 dozen.
Cream together margarine and peanut butter. Add remaining ingredients. Knead well. Place dough a teaspoon at a time onto cookie sheet, pressing each dab flat with a fork. Cook at 375° for 8 to 10 minutes.
Wash the Cornish hens and pat dry. Cover with butter and salt to taste. Bake at 375° for 30 minutes. Mix jam and lemon juice and coat the hens. Bake 45 more minutes.
In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside. In medium saucepan, sprinkle jello over water and let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 2 minutes. Blend in milk mixture; continue stirring, over low heat, until mix is slightly thickened, about 5 minutes. Blend in pumpkin and turn into prepared crust. Chill until firm. Garnish, if desired, with whipped cream. Makes about 8 servings.
Mix together chestnuts, soup mix, onion, margarine and sour cream. Add spinach to mixture and chill.
Mix graham cracker crumbs with melted butter in a square or oblong pan or glass dish. Place sliced bananas over graham cracker crumbs. Beat eggs and mix in lemon juice. Then mix with milk. Pour over bananas. Pour pineapple over milk and spoon Cool Whip over pineapple. Top with chopped pecans. Refrigerate at least 2 hours before serving. Slice into squares to serve.
Blend sour cream, cream cheese and taco seasoning with mixer. Spread in deep dish such as quiche dish. Pour taco sauce on top. Spread over sauce in order given the lettuce, tomatoes and cheese. Serve with Doritos or nacho chips.
1/2 hour before serving, combine sugar and vinegar and stir into sour cream. Fry bacon until crisp. Save all grease. Dry bacon on paper towel and chop into small pieces. Put bacon bits and all the grease into the sour cream mixture.
Cut angel food cake into 1/2 inch cubes. Peel and slice peaches. Stem and halve strawberries. Place a layer of cake in the bottom of a trifle dish. Ladle 3 tablespoons of yogurt on top of cake. Top with 4 tablespoons of peach melba sauce. Add 1/2 of the fresh fruit. Repeat layers once more. Refrigerate. Light and low fat.
Place chicken in preheated oven at 350°, skin side down, for 1/2 hour; turn and cook 1/2 hour more. Remove from oven. Pour off fat. Cook together soup, water, onion, garlic and oregano until steaming. Pour over chicken. Arrange Mozzarella over chicken and sauce. Sprinkle with Parmesan. Bake 30 minutes.
Cook butter and brown sugar over low heat slowly until it comes to a full boil. Stir constantly with wooden spoon. Boil and stir until thermometer reaches 290° (hard crack). Add nuts. Pour onto well-oiled 9 x 13-inch pan. While warm, place 1/2 of disks on candy. As it melts, spread with spatula. Then refrigerate for about 10 minutes until chocolate hardens. Take from refrigerator and carefully flip over and cover other side with the rest of the disks (melted). Spread 1/2 cup chopped nuts on top.
In large mixing bowl, combine flour, sugar, soda, oil, cinnamon, eggs and vanilla. Beat at medium speed until well mixed. Stir in apples and nuts.
Preheat oven to 375 degrees. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes. Pour apple mixture into a casserole dish. Prepare biscuit dough by combining the whole wheat pastry flour and baking powder. Add oil and stir until well mixed. Add honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm. Yield: 6 servings.
Heat oil on high in a large skillet. Add chopped peppers and onions and stir-fry for 4 minutes until crisp-tender. Add pineapple, shrimp and stir-fry sauce. Simmer 1 minute, until heated throughout. Serve on top of cooked rice. Serves 4.
Mix all ingredients. Bake at 350° for 10 to 12 minutes or until golden brown.
Scrub and cut potatoes in pieces; cut onion in pieces. Boil in salted water until tender. Drain and set aside. Combine soup and cheese in saucepan; simmer until cheese melts. Add ham; heat through. Stir in potatoes and onions; heat through. Serve immediately.
Combine all ingredients except salad dressing; mix well. Pour salad dressing over mixture; cover and refrigerate to marinate for at least 2 hours. Drain and serve with tortilla chips.
Mix first three ingredients; shape into balls. Let stand in refrigerator for a while. Melt Hershey bar and wax in top of double boiler and dip balls in chocolate.
Mix all ingredients together. Add milk until it feels soft. Grease iron frying pan or 9 x 13-inch pan. Shape in loaf, patting air out of it.
Spread lettuce in a large dish or container. Add onions and celery. Add peas; spread mayonnaise. Sprinkle sugar on mayonnaise. Add bacon. Top with cheese. Let sit overnight and serve.
Put the meat on a large sheet of foil and sprinkle the onion soup mix on top. Fold the foil airtight around it. Put in a baking pan and bake at 300° for 3 hours.
Cream together sugar and margarine. Add salt and flour. Beat in eggs and vanilla. Fold in buttermilk. Pour into pie shell and bake at 350° for 40 minutes.
Mix ingredients, except veggies. Chill and serve with veggies. Yields 1 cup dip.
Beat eggs (reserve 4 tablespoons of later use). Add sugar, then oil and beat well. Add flour and baking powder, a little at a time, until it forms a smooth dough. Roll dough into strips about 1/2 inch diameter, then cut in 4-inch lengths. Bring ends together to form a ring. Place on ungreased cookie sheet. Add 1 teaspoon sugar to reserved egg and brush on biscochos. Bake at 350° for 22 to 25 minutes or until brown.
Preheat oven to 350°. Melt butter in 9 x 9-inch pan in oven. Sprinkle graham cracker crumbs over melted butter; stir and spread evenly in pan. Sprinkle coconut over crumbs. Add chocolate chips and sprinkle pecans over all. Pour milk on top. Do not stir. Bake about 30 minutes. When cool, cut into squares. Yields 9 squares.
Mix all ingredients. The dough should be soft. Use only a little flour when rolling dough. Cut out cookies and bake on cookie sheet for about 12 minutes at 350°.
Mix jello as directed on package. For second cup of water use pineapple juice that was drained from can. Add celery, nuts, pineapple and lemon juice. Mix well and put salad in glass bowl or jello mold that has been oiled. After jello sets 3 hours, stir to mix fruit and vegetables evenly. Let set in refrigerator overnight. Good with chicken or turkey. Also good with cottage cheese for lunch.
Mix all ingredients together. Roll into small balls. Bake at 350° for 10 minutes.
As a substitute for extra strong coffee use 3 tablespoons instant powdered coffee with 4 tablespoons of hot water; cool.
*BLKLIN stop it sticking to the bottom of the saucepan or forming knots.
Bring first 5 ingredients to a boil in saucepan. Add the peanut butter and oatmeal. Drop quickly by spoonfuls on wax paper.
Take one square of bark, add oil, put in a microwave cup and microwave until melted. Reserve to put on top of pizza. Microwave chocolate chips and rest of vanilla bark in microwave dish on high stirring every one to two minutes until smooth. Stir in marshmallows, cereal, and peanuts. Put into a 12 inch greased pizza pan. Top with cherries and coconut. Drizzle reserved melted bark over coconut. Green cherries can be used.
Combine first 7 ingredients; let stand overnight. Drain well; discard brine. In a 6-quart pan, combine vegetables, vinegar, sugar, mustard and celery seed; simmer 30 minutes. Combine flour, dry mustard and turmeric, add to relish and cook 10 minutes. Pack in hot, sterilized jars; process in hot water bath for 10 minutes. Makes 7 1/2 pints.
Pour pineapple into baking dish. Mix sugar and flour and sprinkle over pineapple. Add cheese; then top with crackers and butter, mixed together. Bake 30 minutes at 350°. Serve warm.
Make orange juice according to label. Put in blender or shaker. Add remaining ingredients. Blend or shake until thick and frothy. Pour into 6 tall glasses. Garnish with mint.
Pour boiling water over raisins. Let stand for 5 minutes and drain them well. Prepare filling mix using 2 cups milk. Chill thoroughly. Fold in Cool Whip, lemon juice, cinnamon and raisins. Chill for 3 hours. Garnish if desired.
Make thickening by cooking flour and milk. Cool. Cream butter and sugar. Add thickening and vanilla. Beat well.
Combine cocoa, sugar and salt in 3-quart saucepan. Add milk gradually; mix thoroughly. Bring to bubble boil on high heat. Stir constantly; reduce heat to medium and continue to boil mixture without stirring until soft balls form in cold water. Add butter and vanilla. Beat by hand until fudge thickens and loses some of its gloss. Pour into slightly greased 9 x 13-inch pan.
Combine first 4 ingredients in a large bowl; set aside. Combine potatoes, sugar, margarine, milk, eggs, orange rind and nuts, beating well. Add to dry ingredients, stirring until just moistened. Pour batter into 9 x 5 x 3 loaf pan coated with vegetable cooking spray. Bake at 350° for 45 minutes or until wooden toothpick inserted in center comes clean. Cool in pan 10 minutes; remove from pan and cool completely. Yield: 1 loaf, 18 1/2 slices (122 calories per slice).
Roll bread slices flat with a rolling pin. Spread 1 teaspoon of cheese spread on flattened bread. Lay an asparagus spear and roll up like a jelly roll. Wrap individual roll in waxed paper and chill overnight. Repeat with remaining asparagus spears.
Mix oatmeal, vanilla and peanut butter in a bowl; set aside. Put everything else in a pan and bring to a rapid boil for 1 minute. Pour onto the oatmeal and stir. Put on wax paper and let harden.
Line 9 x 13-inch pan with waxed paper. Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into pan. Pour dry yellow cake mix over pumpkin mixture. Pat the chopped nuts on top of cake mix. Pour the 2 sticks of melted oleo over this and bake in 350° oven 50 to 60 minutes. When cool, invert on serving dish. Peel off wax paper. Serve Cool Whip as frosting.
Mix ingredients. Sprinkle with garlic powder. Bake for about 20 minutes at 350°.
Beat eggs; combine with mashed beans and other ingredients. Bake in uncooked pie shell for 40 minutes at 350°.
Simmer beans for 15 minutes. Drain. Mix all ingredients except butter well and place in a greased casserole. Sprinkle top with toasted bread crumbs. Dot with butter. Bake at 350° for 15 to 20 minutes.
Melt caramels in milk over low heat. Add pecans. Drop by teaspoon onto buttered baking sheets. Chill. Melt paraffin and chocolate morsels in heavy pan over low heat or in top of double boiler. Dip candy into chocolate and return to buttered baking sheet. Chill. Yields 3 1/2 dozen.
Beat eggs. Add sugar, salt and juice. Bring to boil (can use double boiler). Pour over jello. Cool. Whip Carnation milk and combine. Pour into pie mix into 2 pans lined with vanilla wafers or graham cracker crust. Save a little wafer/cracker to sprinkle over top of pie.
Saute ground beef, then fry cabbage and onion until tender. Add ground beef and tomato paste to cabbage and onion mixture. Simmer approximately 5 additional minutes.
Use an electric mixer and combine all ingredients except coconut and nuts. Mix well. Add coconut and nuts. Spread on cooled cake.
Melt caramels and 1/4 cup milk in heavy saucepan over low heat, stirring constantly; or melt this mixture in a microwave for 3 minutes, stirring after every minute. Set aside.
Spray baking mix with vegetable spray. Layer with one can crescent rolls (do not separate, roll out into pan in one piece).
Put all ingredients into blender, adding milk last. Blend well. Pour into bowl and refrigerate overnight.
Heat milk on stove until it comes to a boil, stirring constantly. Beat eggs. Add sugar, vanilla and salt to beaten eggs. Add the milk to egg mixture. Pour into unbaked pie shell. Sprinkle top of pie with nutmeg. Bake at 425° for 5 minutes, then at 375° for 10 minutes or until done.
Cream together sugar and butter. Add egg and applesauce. Sift together flour, baking powder, soda, cinnamon, cloves and salt. Add to creamed mixture. Add optional raisins and nuts. Drop by spoonful on greased cookie sheets and bake until light brown at 350°.
Fry bacon until crisp. Crumble. Add to potatoes, onion, celery and seasoning. Add vinegar to bacon drippings and simmer 5 minutes. Stir in flour to thicken. Pour this over potatoes. Let set awhile before serving. You can use boiled eggs, pickle relish, celery seed and mustard.
Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add garlic powder. Chill 2 hours. Serves 4.
Mix together sugar, syrup and water. Cook until it spins thread or soft ball stage. Pour 1/2 of it on the egg whites that have been beaten stiff. Pour slowly so as not to cook the eggs too quickly. Cook other half until it will form a hard ball in cold water, then pour it into the other while beating. Beat until creamy. Add nuts or coconut. Pour into buttered pan or onto wax paper.
To make pie crust, use flour, Crisco, salt and water, following standard directions for a two crust pie.
Brown beef and sausage. Add spaghetti sauce and spices. Simmer.
Mix all ingredients, except ginger ale and sherbet. Chill; add remaining ingredients when ready to serve.
Wipe fish with damp cloth. Place fish in greased shallow baking pan, having covered bottom of dish with bread crumbs. Mix remaining 6 ingredients and pour over fish. Garnish with paprika and bake at 450° for 10 to 20 minutes.
Mix butter and sugar; add flour. Stir all together until smooth. Add potato chips, then drop by teaspoon onto ungreased cookie sheet. Bake until slightly brown at 350°. Cool and cover with powdered sugar. Makes 7 dozen.
Cook broccoli and drain. Combine rest of ingredients, except crackers, with the broccoli. Put in greased casserole and sprinkle with crumbled crackers. Bake at 350° for 45 to 50 minutes. Serves 10 to 12.
In a large bowl, mix eggs, oil, sugar, zucchini and vanilla. Add flour and mix. Add baking powder, baking soda and salt; mix well. Stir in nutmeg and nuts. Pour into a greased and lightly floured 9 x 13-inch pan and bake in a 350° oven for 1 hour. When cool, add Creamy Topping.
Mix all ingredients into rice and cook. After water boils out of rice, let simmer until desired consistency.
Slice cake thin. Slice strawberries and mix the glaze and strawberries together. Mix pudding as directed and add whipped cream, then layer pudding, cake and strawberries.
Mix all together. Put into refrigerator for 30 minutes. Shape into a ball and roll in chopped nuts. Serve with crackers.
Preheat oven to 374. Grease 9 X 13 pan. Mix peanut butter, shortening, sugars, and egg. Stir in water, flour, baking soda, baking powder, salt, chocolate chips, and peanuts. Spread in pan. Bake 20 minutes.
Preheat oven to 375°. Beat shortening and sugar until fluffy. Add eggs; beat well. Combine dry ingredients; gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonful 2 inches apart onto greased baking sheet. Bake 8 to 10 minutes or until lightly browned. Cool. Frost if desired. Makes about 6 1/2 dozen.
Shred cabbage, carrots and green pepper. Sprinkle with salt; let stand 1 hour. Drain if water accumulates. Combine sugar, mustard, water, vinegar and celery seed. Bring to a boil; boil 3 minutes. Cool. Pour over cabbage; let stand 3 minutes. Stir well. Freeze in containers. To serve, thaw in refrigerator.
Cook flour and milk until thick (will be solid) and cool completely. Cream butter with sugar and cooled white sauce, beat until foamy. Add vanilla. This will not get sugary or crusty. Freezes well.
Mix pretzels, butter and 3 tablespoons sugar; mix and press into 13 x 9-inch pan. Bake crust for 10 minutes at 375°; cool. Cream 1 cup sugar and cream cheese. Add Cool Whip; spread over pretzel layer. Mix Jell-O and boiling water; add frozen strawberries (practically thawed). Pour over second layer. Refrigerate. Best to make night before.
Boil milk, butter, sugar, cocoa and salt until a little ball hardens in cold water. Stir frequently. Lay tinfoil 20-inches in length out. After fudge hardens, add peanut butter, vanilla and oatmeal. Mix, spoon out fudge onto foil. Cool. Happy eats to you.
Cut; measure carrots and onion. Melt 3 tablespoons butter in 10-inch skillet over medium heat, about 3 minutes. Slice mushrooms. Add carrots, onion, mushrooms and 1/8 teaspoon salt to skillet. Saute 10 minutes or until tender. Measure remaining ingredients. Combine eggs, milk, 1/2 teaspoon salt and pepper in bowl. Beat with rotary beater until blended. Remove vegetables to another bowl from skillet. Melt 2 tablespoons butter in same skillet over low heat, about 1 minute. Pour eggs into skillet. As egg mixture sets, lift with spatula to allow uncooked portions to flow to bottom of skillet. Cook 10 minutes or until egg is completely set. Loosen edges of omelet. Spoon cooked vegetables over omelet. Fold in half and remove to serving platter. Makes 4 servings.
Preheat oven to 250°. Line baking sheet with foil. Combine butter, corn syrup, water and salt in a heavy 1 quart saucepan. Bring to a boil. Stir in pecans, mixing to coat well. Spread evenly on baking sheet and bake 1 hour, stirring about every 10 minutes. Remove from oven. Stir to cool.
Mix flour, sugar and yeast, then add remaining ingredients. Put into greased muffin tins about 3/4 full. Mixture may be stored in refrigerator. Cook at 400° until done.
Cook lima beans as directed. Save water of beans and mix with other ingredients, except bread crumbs. Put in casserole dish topped with the bread crumbs that have been browned in skillet. Bake for 30 minutes at 375°.
Cook carrots until tender. Mix other ingredients. Refrigerate. Can be made up to a week prior to using.
Bake at 450° for 10 minutes, then lower oven to 350° and bake for 25 or 30 minutes.
Cook prunes according to package directions. Drain, reserving liquid. Add enough milk to prune liquid to equal 1 cup; set aside. Chop prunes; set aside. Beat butter at medium speed with mixer until creamy; gradually add brown sugar. Beat well. Add egg, beating until blended. Combine flour and next four ingredients; add to butter mixture, alternately with milk mixture beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in chopped prunes and vanilla. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400° for 22 to 25 minutes. Remove from pan immediately. Makes approximately 15 muffins.
Sprinkle one side of each fillet with pepper, paprika and Parmesan. Roll each fillet with seasoned salt on the inside. Arrange in a 9-inch, round baking dish, seam side down. Set aside.
Cook the first 4 ingredients 3 minutes. Then mix the Rice Krispies and pecans. Pour date mixture over and mix. Make balls with the mixture and roll in coconut.
Heat oven to 400°. Grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour onto plate and bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Brown meat and onions; drain. Mix meat, seasonings, soup and beans in a 9 x 9-inch pan or casserole dish. Spread potatoes over this mixture. Top with butter and parsley. Bake at 350° for 25 minutes.