HumbleIntelligence/food-ner-1-Million huggingface dataset:
In top of a double boiler, melt butter and chocolate. Blend with a whisk, then add oats and combine well. Form into golf size balls. This mixture is both crumbly and wet and you might not think it is going to hold together, but surprise...it does. Place in a waxed paper lined pan and chill. When the cookies are firm, roll them in confectioners sugar. Store them in the refrigerator, but allow them to come to room temperature 30 minutes before serving.
Mix all ingredients, except milk. Let stand several hours. Stir often to dissolve sugar. Add milk and pour into ice cream churn/freezer. Freeze until firm.
Mix all of the ingredients together and spread into a greased pan. Bake for 25 minutes at 350°. Cut into small squares and roll in powdered sugar while they are still warm. It is very important not to overbake these cookies!!!
Spread one side beef with mustard. Stir together all seasonings with yogurt; spread over steak. Roll up tightly. Lay on foil lined mast pan; cover tightly and chill 24 to 48 hours. Preheat oven to 350°. Remove meat from refrigerator; uncover and pour wine or juice over all. Cover with foil and bake 1 hour. Uncover; baste 2 to 3 times during baking. Recover each time. Finally, uncover; bake, uncovered, until fork-tender. (More wine or juice may be added during baking to keep moist.)
In a large bowl cream oil and sugar. Stir in eggs and pumpkin. In separate bowl, blend flour, soda, salt, and pumpkin spice. Add sugar mixture, stir until blended. Pour into greased loaf pans.
In a bowl, combine water, vinegar, sugar, salt and pepper. Slice cucumbers and marinate in vinegar mixture 2 to 3 hours. Drain. Gently mix cucumbers with sour cream.
Brown steak; drain off grease. Slice onions over steak. Add water. Pour tomato sauce over all. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until steak is tender. If sauce gets too thick, add a little water.
Mix flour and sugar. Add juice, then egg. Cook slowly until thick. Cool. Then add Cool Whip. Spread on Jell-O. Grate cheese over top.
Melt almond bark and peanut butter over a double boiler. Line cookie sheet with wax paper. Pour mixture onto cookie sheet, then cover with chocolate chips; swirl together. Cool completely. Cut and serve.
Grease a 9 x 13-inch pan. Put chicken in pan. Distribute cheese over top of chicken. Pour soup over chicken and cheese. Sprinkle stuffing on top of that. Melt margarine and drizzle over mixture. Bake, covered, for 45 minutes at 350°. Uncover and bake 15 minutes more. Serves 6 to 8.
First, take 2 cups flour. Add paprika and salt. Set aside. Next put 1 cup of either one of the soups. Add Good Seasons Italian dressing mix powder in a plastic bag and shake up. Next add chicken pieces in bag and coat.
Dissolve jello in 1 cup hot pear juice. Add softened cream cheese and water. Let cool until slightly thickened. Add Cool Whip and diced pears.
Butter a 9 x 9-inch pan. Cover the bottom with bread. Cook ground sausage or bacon and drain, then cover the top of the bread. In a bowl, beat the eggs, milk, Mrs. Dash and mustard. Pour over the meat and bread cubes. Put in the refrigerator overnight. Bake at 350° for 35 to 40 minutes.
Wash rice twice and look through. Cook until tender with 2 1/2 cups water. Add sugar. Beat 3 eggs. Add milk stirring as you put over heat. Let boil up good. Add nutmeg and cool.
Saute sausage, onion and fresh herbs. Mix eggs, milk and mustards. Place bread cubes on bottom of muffin tin cups. Next, place sausage on top of bread cubes. Sprinkle cheese on top. Pour egg mixture over and refrigerate overnight. Bake at 325° for 30 minutes or until brown. Serves 20.
Stir together first three ingredients, then fold in cool whip and pecans. Chill until set. Cut into squares and serve on lettuce leaf. (Will keep for two weeks in freezer.)
Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into a pastry lined pan. Dot with butter. Cover with top crust. Cut slits in top. Cover edge with a 1 to 2-inch strip of foil to prevent burning. Remove the last 15 minutes. Bake 40 to 50 minutes or until crust and juice begins to bubble through slits in crust.
Place half of bread crumbs in bottom of buttered 2-quart baking dish. Beat together eggs, milk, salt, pepper, dry mustard and red pepper. Separately, saute stems and caps of mushrooms in 2 tablespoons butter. Season with Worcestershire, prepared mustard and lemon juice. Layer stems over cheese. Add remaining bread cubes, egg mixture, 1/4 pound cheese and 1/4 cup butter. Top with mushroom caps. Refrigerate 8 hours to 2 days. Top with mushroom soup. Sprinkle with paprika. Bake at 350° for 45 minutes.
Slice strawberries into a bowl and sprinkle with Equal. Let it sit while you mix the cheesecake according to directions on box. Fold in strawberries and pour into pie shell. Top with Cool Whip. Chill.
Combine sugar and eggs; beat well. Add butter, water, vanilla extract and coconut. Mix well. Pour into pie shell and bake at 350° for 25 minutes or until filling is firm.
Combine vegetables; sprinkle with salt and let stand 1 hour. Drain mixture if water accumulates.
In large mixing bowl, add butter, powdered sugar and beaten eggs. Blend in Cool Whip, strawberries and pecans. Press crushed vanilla wafers in bottom of pie dish. Pour mixture over wafers. Chill. Keep refrigerated.
Beat egg slightly; add sugar, corn syrup, butter and vanilla. Beat gently until combined. Stir in chopped pecans. Turn into pie shell. Bake in a preheated oven at 375° until set, 30 to 35 minutes.
Put all ingredients, except spices in crock-pot in order listed. Mix spices together (add additional chili powder and/or cayenne pepper for spicier chili) and sprinkle over contents in crock-pot. Stir once. Cover and cook on low 10 to 12 hours or high for 5 to 6 hours. For crock-pots with removable pots, this can be assembled the night before and put on first thing in the morning to cook all day!
Cream shortening and sugar. Add eggs, peanut butter and vanilla. Blend in flour, baking powder, salt and peanuts. Roll in small balls and place on greased cookie sheet. Flatten with fork tines. Bake 10 to 15 minutes at 375°.
Combine all ingredients in an electric blender until apricots are fully pureed. Pour into freezer container of 1 gallon electric freezer. Freeze according to freezer instructions. Makes 2 quarts.
Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Cream butter and sugar together in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift flour, baking powder, salt and soda together. Add to creamed mixture alternately with sour cream and milk, beginning and ending with flour mixture. Mix well after each addition. Spoon half of the batter into prepared pan. Combine brown sugar, cinnamon and pecans. Sprinkle mixture evenly over first half of batter. Spoon remaining batter over filling. Bake 55 to 60 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool in pan 10 minutes. Turn out onto wire rack and cool completely. Makes 12 to 15 servings.
Mix all ingredients together. Bake at 375° for 15 to 20 minutes. Make them in muffin tins. Test it with a toothpick.
Crush Oreos. Blend butter and cream cheese. Blend pudding and fold in Cool Whip. Layer Oreos and pudding mix, beginning and ending with Oreos.
Cook the hamburger and sausage; drain. Put this in a bowl with the mushroom soup, tomato soup or sauce, chili powder and onion and green pepper, which have been sauteed in 1/2 stick margarine. Cook the egg noodles.
Place sliced potatoes on foil. Sprinkle heavily with garlic salt and not so much regular salt. Distribute chopped onion over potatoes. Scoop 3 or 4 tablespoons butter over this. Seal and bake in oven at 350° for about 50 minutes. Take out of oven. Unwrap and sprinkle cheese all over potatoes. Seal until cheese has melted.
Cream butter, shortening and sugar together until light and fluffy. Add 1 egg at a time, beating well after each egg. Alternate flour and salt with milk. Fold in coconut and extracts. Pour batter into a greased tube pan and put in cold oven. Bake at 350° for 1 hour and 15 minutes. Sprinkle powdered sugar over warm cake.
Cream first 6 ingredients together. Sift together next 4 ingredients. Add sifted ingredients to creamed ingredients. Add rest of optional "garbage" or whatever you desire. Drop by teaspoons on cookie sheet. Bake at 350° for approximately 15 minutes.
Cook noodles as directed. Drain and return to pan. Stir in cheese, milk, butter and flour. Pour into large baking dish. Cut franks and combine with remaining ingredients. Stir to coat franks. Spoon over noodles. Bake at 375° until hot and bubbly.
Mix cocoa, cornstarch, sugar and salt. Add boiling water. Stir until smooth. Cook slowly until it begins to thicken. Add milk and slowly bring to a boil; boil for 3 minutes, stirring constantly. Add vanilla and chill.
Cook noodles and drain. Mix sour cream and cottage cheese together. Put drained noodles in the mixture. Melt butter and saute onions and meat until browned. Add tomato sauce to meat and mix well. Add remaining ingredients to meat mixture and mix well. Put a layer of noodle mixture in a 9 x 9-inch pan, then a layer of meat mixture alternating, ending with the meat mixture. Sprinkle with cheese and bake at 350° for 35 minutes.
In 10-inch skillet over medium heat, cook beef until browned, stirring to separate meat. Spoon off fat. Meanwhile, toast hard rolls. Stir soup, ketchup, pickle, mustard and pepper into skillet. Heat to boiling. Reduce heat to low; heat through. Spoon about 1/2 cup of the beef mixture onto each roll bottom. Top with desired toppings; adjust roll tops. Makes 4 servings.
Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thick. Add pineapple and carrots. Heat and serve at once.
Mix all ingredients together and place in uncooked pie crust. Bake at 350° for 30 to 45 minutes.
Roll out each biscuit the size of saucer on floured board. Mix rest of ingredients together. Top each biscuit with meat mixture and spread evenly. Preheat oven to 500°. Bake 7 to 8 minutes or until done. Makes 30.
Mix the cream cheese, sugar, vanilla and the pineapple; let stand. Mix warm milk, water, dry yeast and sugar and set aside. Mix the margarine, flour, salt and the egg yolks. Add the yeast mixture and mix well. Divide the dough into two parts. May have to add more flour until pliable consistency. Roll for 18 x 12 x 1-inch jelly roll pan. Spread dough in the pan until sides are covered. Pour the cream cheese mixture into the dough and roll the second part of the dough the same as the first, covering the top like a pie. Brush top of dough with the beaten egg whites and top with granulated sugar and ground nuts. Let rise for 1/2 to 1 hour until doubled. Bake at 350° for 30 minutes or until golden brown.
Brown beef with onion and drain off fat. Stir in water, rice, bouillon cubes and dry mustard. Bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, approximately 25 minutes. Stir in green pepper and tomato and sprinkle cheese on top. Cover and remove from heat. Let stand 2 to 3 minutes until cheese melts.
Lightly spoon flour into measuring cup; level off. Measure ingredients in order listed into a large bowl, except carrots, nuts and raisins. Blend 1 minute at low speed and 2 minutes at high speed. Stir carrots, nuts and raisins into batter. Pour into greased 9-inch cake pan. Bake at 325° for 40 to 45 minutes, until toothpick inserted in center comes out clean. Sprinkle with powdered sugar or top with whipped cream and drizzle of honey, if desired.
Stir sugar and flour together. Add egg yolks and stir. Add milk slowly. Cook on medium heat until bubbles and thickens. Cook until smooth. Add vanilla; cool.
Cream butter and sugar in large mixer bowl. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt; add alternately with water to creamed mixture. Pour batter into 2 greased and floured 8-inch or 9-inch layer pans. Bake at 350° for 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost.
Cover bottom of 9 x 9-inch pan with melted butter. Sprinkle graham crackers on top of butter. Sprinkle nuts over this. Sprinkle butterscotch and chocolate chips on top of this. Cover with coconut and pour Eagle Brand milk over all. Bake in a 350° oven for 20 minutes.
Season chicken with 1/2 teaspoon salt. Brown lightly in butter. Arrange in 9 x 13-inch baking dish. Mix flour, cinnamon, ginger and 1/4 teaspoon salt. Add to drippings in skillet. Make a smooth paste. Stir in orange juice, almonds and raisins. Stir until thickened and boiling. Pour over chicken and bake, covered, for 45 minutes at 450°. Then bake, uncovered, 10 minutes more. Makes 4 servings.
Place flour, sugar, butter, milk, eggs and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Pour into a greased and floured tube pan and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean.
Heat oven to 350°. Cut turkey into 1/2-inch thick slices. Heat oil in Dutch oven over medium heat until oil sizzles. Put turkey, potatoes, carrots, onion and garlic in pan and cook and stir until turkey is no longer pink (about 10 minutes). Sprinkle flour over mixture, cook and stir 1 minute; stir in chicken broth, wine, thyme and pepper; bring to a boil and add mushrooms. Bake, uncovered, for 40 to 50 minutes until vegetables are tender. Stir in parsley.
Peel and slice about 6 big cooking apples. Sift sugar, salt, flour and cinnamon over the slices. Mix and place in a greased baking dish.
Beat egg well and add all the rest of the ingredients in the order given. Batter should be smooth and mixed well before stirring in apples and nuts. Turn into a buttered pie pan. (No crust in this pie.) Bake for 30 minutes at 350°. After it is cooled, cut in pieces or wedges and serve with Cool Whip or ice cream.
Mix all ingredients and pour into two 8 or 9-inch greased and floured pie pans. Bake at 350° for about 1 hour or until light golden brown.
Beat oil, sugar and eggs. Add remaining ingredients and mix. Put in greased jellyroll pan. Bake at 350° for 20 to 25 minutes. Cool and frost.
Combine 2/3 can mushroom soup, mustard, Worcestershire sauce and horseradish, then set it aside. Beat egg; add bread crumbs, onion, salt and pepper and remaining mushroom soup. Mix beef into it. Shape into patties; brown on low heat until slightly brown. Mix Golden mushroom soup, beef broth and horseradish; mix together. Place patties in cake pan. Pour soup mix over it; bake for 20 to 30 minutes at 350°. Thicken gravy. Ready to serve over rice or mashed potatoes.
Pour 3/4 cups hot water over dates. Cream shortening and sugar. Add egg. Add dates and water, flour, baking soda, salt, vanilla and walnuts. Pour into a well-greased loaf pan. Bake at 400° for 1 hour.
Slice bread. Combine cream cheese, mayo and pineapple. Spread mixture on bread. Garnish with cherries.
Remove green rind and red pulp from watermelon rind. Cut rind (white part) into even one-inch square pieces. Combine lime in water to cover rind. Let stand overnight. Rinse thoroughly. Soak rind in alum and water to cover for 2 hours. Rinse thoroughly. Cover rind with cold water and boil until slightly tender when pierced with fork (about 25 minutes). Melt sugar in 8 cups of hot water. Place rind and drained, chopped pineapple in sugar water and cook until rind is transparent. (Add boiling water if syrup becomes too thick during cooking.) Pack in hot sterile jars and seal.
Beat all ingredients together in a bowl until smooth. A good batter for fish, onion rings or veggies.
Peel off green skin of cashaw. Cut into small squares and place in boiling water. Lower flame and allow to simmer until tender. Remove from flame and add butter, sugar, vanilla flavoring, nutmeg and flour. Mix to desired consistency. Fold in coconut last. Pour into pie crust. Bake in a 400° oven for 35 to 45 minutes.
Break spaghetti in 2-inch pieces. Additional cheese optional. Cook spaghetti according to package directions; drain. Transfer to large bowl. Add next 10 ingredients and mix well. Spoon into a greased 2 1/2-quart casserole. Sprinkle with cheese, if desired. Bake, uncovered, at 375° for 40 to 45 minutes or until heated through.
Combine ingredients in a casserole dish. Cover with crushed potato chips. Bake 45 minutes at 350°. Serves 8.
Shred lettuce and place in mixing bowl. Rinse shrimp in a strainer and place in mixing bowl.
In 9 x 13 pan, melt 1 stick margarine. Into margarine, stir brown sugar and cinnamon. Stir and spread all around pan. Layer 2 layers of white bread (2 thicknesses, 12 slices in all). Beat eggs and milk and pour over bread. Refrigerate overnight. Bake at 350° for 45 minutes.
Prepare roll mix according to package directions, but omit egg and use 1 cup water. Dough does not need to rise. Place a cheese cube on a pepperoni slice. Pinch off a piece of dough and shape carefully around the meat and cheese, forming a ball. Repeat until all ingredients are used up. Fry in deep, hot oil for about 5 minutes, until golden brown, turning once. Drain on paper towels and serve warm.
In a saucepan combine sugar, Jell-O, cornstarch, salt and boiling water. Mix all together and bring to a boil. Cook until thick and clear. Cool. Pour over berries in the baked pie shell.
Simmer all together for about 15 to 20 minutes. Will last for months in refrigerator.
Melt chocolate slowly over low heat (approximately 100°). Add egg yolks. Whip cream. Beat egg whites until stiff. Add sugar. Fold egg whites and whipped cream into chocolate mixture. Line spring-form pan with ladyfingers. Add 1/3 of chocolate mixture. Add a layer of ladyfingers. Add 1/3 of chocolate mixture. Add another layer of ladyfingers. Add remaining chocolate mixture. Refrigerate until firm.
Preheat oven to 350°. Chop pecans finely. Peel, core and chop apples to make 2 1/2 cups. Pieces should be size of your thumbnail.
Combine vinegar, sugar and oil. Heat and pour over cabbage salad mixture. Mix well. Salt to taste. Makes a big dish. I put it in jars and store in refrigerator for a long time.
Brown sausage in skillet. Drain. Mix all ingredients together and pour into a 9 x 13-inch glass baking dish. Refrigerate overnight or several hours. Bake at 350° for 45 minutes. Serves 8 to 10.
Melt unsweetened chocolate. Blend in butter and syrup, then stir in powdered sugar, milk and vanilla. Mix well.
Brown sausage, onions, pepper and celery in frying pan. In casserole dish, mix minute rice with cream of chicken soup. Drain sausage and vegetables and stir into rice and soup mixture. Top with cheese and bake at 350° for 30 minutes.
Drain all fruit well. Mix fruit, marshmallows, sour cream and sugar in large bowl. Chill one hour.
Melt margarine in a small bowl. Add salt and Worcestershire sauce. Mix well. Pour cereals, nuts and pretzels into a large Ziploc bag. Pour margarine mixture over cereal mixture. Seal top of bag and shake until all pieces are coated.
Beat eggs slightly; stir in sugar, syrup and butter. Add pecans. Pour into pie shells. Bake at 350° for 30 or 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken, but will firm when cool.
Peel and grate apples; add 1 cup sugar and let stand 20 minutes. Blend all other ingredients together. Beat 2 minutes. Bake in greased loaf pan for 50 minutes at 350°.
Brown sausage and drain. Line bottom of 13 x 9 x 2-inch pan with crescent rolls. Firmly press perforations together. Sprinkle with sausage and cheese. Beat eggs, milk, salt and pepper and pour over sausage and cheese. Bake at 425° for 15 minutes or until set. Let stand 5 minutes and cut into squares and serve immediately.
Microwave in a large Pyrex mixing bowl, sugar, syrup and peanuts for 7 to 8 minutes on High. Remove and stir after 4 minutes. Cook for the other 3 to 4 minutes. Remove and stir in margarine and vanilla. Cook for 1 more minute and stir in baking soda. Stir until foamy. Pour and spread on buttered cookie sheet. Break into pieces after cooled.
Brown hamburger, onion and green pepper and drain. Add celery, cabbage and water. Cover and cook until cabbage is tender. Mix in blender the cheese soup and milk and add salt and pepper. Cover and cook until ready to serve (will stick).
Place cut squash with salt and margarine upside on flat baking dish in 350° oven for 35 minutes. Remove; turn over and mix all other ingredients. Pour over squash and bake 25 more minutes at 350°. Serves 6.
In a medium bowl, combine margarine, cream cheese and powdered sugar. Mix well. In another bowl, combine milk and pudding mix; add whipped topping and blend well by hand. Combine both bowls and set aside. Process cookies in food processor until they look like potting soil. Layer cookies and filling in a clean 8 1/2-inch flowerpot, starting and ending with cookies. Wrap stems of artificial flowers in plastic wrap and insert. Refrigerate until serving.
Be careful in your selection; do not choose too young and get one that was reared in a good moral atmosphere. Some insist in keeping them in a pickle while others keep them in hot water. Even poor varieties can be made sweet, tender and good when garnished with patience, sweetened with smiles and flavored with kisses. Then wrap them in understanding; keep warm with a steady fire of domestic devotion and serve with peaches and cream. They keep for years, getting more mellow and sweet.
Heat cheese, butter, onion, water and soup in a saucepan. Pour over other ingredients. Put in a 13 x 9-inch pan. Cook 40 minutes at 350°.
Mix cream cheese and Hidden Valley Ranch well. Shape into ball. Refrigerate. Before serving, sprinkle Lawry's seasoned pepper all over. Serve with crackers.
Add grits to boiling water and cook as directed on box. When grits are done, add sausage, raw eggs and grated cheese. Mix well. Pour into a loaf pan or baking dish with 1/2 stick melted butter inside.
Mix together 2/3 cup sugar, salt, cornstarch and flour. Beat egg yolks in separate bowl, gradually add milk. Gradually add egg mixture to dry ingredients, beating well. Cook and stir over boiling water until thick. Add 1 cup coconut, butter and 1 1/2 teaspoons vanilla. Cool. Pour into baked 9-inch pastry shell. Meanwhile, prepare meringue.
Break lettuce into bite size. Cover bottom of dish. Mix mayonnaise with the sugar. Layer the cheese on top of mayonnaise. Make the day before you eat it and refrigerate it.
Brown sausage and drain well. Beat eggs; add milk. Pour into 9 x 13-inch baking dish. Add sausage, bread cubes and cheese; stir. Cover and refrigerate overnight. Uncover and bake at 350° for 45 minutes. Let stand few minutes before serving.
Cook chicken until tender; dice. Use enough chicken stock to moisten dressing mix. Combine soups and sour cream. Pour over the diced chicken you have placed in a casserole dish. Top with moistened dressing. Bake one hour at 300°.
Cut hotdogs into bite size pieces. Put hotdogs in skillet and brown in butter. Stir in honey, jelly and mustard. Stir until jelly melts and mixture becomes smooth. Simmer for 45 minutes.
Roll steak in flour, salt and pepper. Fry in oil. Add remaining ingredients. Simmer 30 to 40 minutes or until tender. Serves 6 to 8.
Layer the first 4 ingredients. Mix remaining ingredients and put as a seal over layered vegetables. Refrigerate 24 hours and toss before serving.
Pour boiling water over gelatin, stirring until dissolved. Add sour cream and mayonnaise and blend well. Chill mixture until it begins to thicken slightly, then stir in remaining ingredients. Pour into 2-quart mold. Refrigerate until firm. Nice served on lettuce with additional nuts sprinkled on top.