HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix first 5 ingredients. Set aside. Mix buttermilk, egg and vanilla together. Add to dry mix and mix well. Add nuts and broken Heath bars. Stir just enough to mix. Pour into 8 x 10-inch or 2 bread loaf pans (greased well or wax paper lined makes easier clean up). If greased, also flour well. Bake 30 to 35 minutes. Turn out while warm (after cooling about 1/2 hour).
Mix ingredients well and put in baked cool pie shell or vanilla wafer crust. When ready to serve, top with Cool Whip or whipped cream.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. Set aside. Combine crumbs, chips, coconut and walnuts in medium bowl. Stir to blend. Add milk. Stir with spoon until blended. Spread batter evenly into prepared pan. Bake 15 to 18 minutes or until edges are golden brown. Let pan stand on a wire rack until completely cooled. Cut into 2 1/4 x 2 1/4-inch bars. Store, tightly covered, at room temperature or freeze up to 3 months.
Chill all juices first. In punch bowl with ice ring, add already mixed cranberry, pineapple and sugar. To this add ginger ale and serve.
Preheat oven to 350°. Combine all ingredients and pour into a 9 x 13-inch casserole dish. Bake for 30 minutes.
Mix chicken, soup, mayonnaise and curry powder. Pour over broccoli in casserole dish. Mix cheese and bread crumbs; put over top. Bake at 350° until hot through and brown.
In 3-quart saucepan, combine milk and whipping cream. Cook over low heat until warm (6 to 8 minutes). In large mixer bowl, combine all remaining ingredients. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Gradually stir into milk mixture. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Yield: 3 quarts.
Mix cream cheese, pineapple, bell pepper, onion and seasoning salt (by hand) until well blended. Add 1 cup pecans and mix well. Shape into ball. Roll in 1/2 cup pecans and refrigerate.
Mix all ingredients together until fluffy. Refrigerate at least 24 hours for flavors to blend. Soften at room temperature for 1 hour before serving.
Brown ground beef and sausage and drain well. Mix spaghetti sauce with meat. In a 9 x 13-inch pan, layer with noodles, sauce, cheese and pepperoni. Repeat with remaining ingredients, ending with cheese and pepperoni. Bake at 350° for approximately 25 minutes, until cheese is bubbly.
Heat milk and marshmallows in a double boiler until marshmallows are melted. Add lemon jello; stir until dissolved. Mix crushed pineapple with cream cheese with mixer. Add to jello mix. Add nuts. Cool. Fold in Cool Whip. Form in flat shallow dish and let set in refrigerator. Make red jello using drained pineapple juice for part of liquid. When beginning to set, pour over cold bottom layer.
Heat 1 tablespoon cooking oil (any variety) in large frying pan. Add onion and cook until clear. Add chicken and cook until thawed. Add broccoli and mushrooms and cook about 5 minutes until heated through. Add bean sprouts and water chestnuts. Mix stir-fry seasoning according to package directions and pour over stir-fry. Add soy sauce to taste. Be careful not to cook too long, bean sprouts will become soggy. Serve immediately over hot cooked rice.
Mix together gelatin and hot water. Add orange juice concentrate; cool. Add orange slices and crushed pineapple. Let congeal.
Place chips on the bottom of a glass casserole dish. Scatter the chicken pieces on top of chips. Mix soups and chiles together and pour over all. Top with tomatoes; sprinkle cheese over top. Bake at 350° for 25 to 30 minutes. Garnish with sour cream and guacamole before serving.
Cream the Crisco and margarine, adding gradually the sugar. Add eggs, one at a time; beat well 1 1/2 minutes after each egg. Sift baking powder with flour; add alternately with milk and flavorings. Mix well. Bake in a large tube pan. Grease and flour pan. Bake at 350° for 1 1/2 hours or until done. Let cool in pan for 30 minutes.
Cut cabbage into wedges. Cook in salted water until tender; drain. Mix soup and milk together and set aside. Grease casserole dish. Layer alternately the cabbage, soup and cheese. Top with bread crumbs. Dot with butter. Bake 30 minutes at 350°.
Combine whipped topping and pineapple in 2-quart bowl. Mix apples, candy bars and peanuts into whipped topping mixture. Spread mixture into serving dish and grate chocolate onto mixture. Yields approximately 7 cups.
Measure soy sauce into large skillet and brown veal in oil with onions and garlic, about 15 minutes. Add 1 cup water, stock or tomato juice and the sugar, pepper and rosemary or marjoram. Add salt. Cover and cook until veal is tender. Approximately 1 hour and 15 minutes before cooked, add carrots, green peppers and mushrooms. Just before serving, stir in lemon rind. Add extra water, stock or tomato juice as necessary during cooking. Makes 4 servings.
Layer bread slices on cookie sheet. Put a teaspoon of dressing, then a piece of corned beef, sauerkraut and top with a small piece of Swiss cheese. Put under broiler for 3 minutes.
Combine all ingredients, stirring well; spoon into a greased 13x9x2 inch baking dish. Bake at 350 for 40 minutes. Yield: 12 to 15 servings.
Preheat oven to 350°. Combine all ingredients in a bowl. Mix lightly with a fork. Shape into a loaf and bake in a greased 8-inch square pan for one hour.
Cream butter and sugar. Add lemon juice and beaten egg yolks; mix. Stir in flour and milk. Fold in egg whites that have been beaten stiff. Pour in unbaked pie shell and bake at 450° for first 10 minutes. Reduce heat to 325° and bake until set as custard, about 45 minutes.
Mix all together. Roll into acorn-size balls. Roll in sugar. Press with glass. Bake at 350° for 12 minutes.
In shallow dish, blend water and egg. Set aside. In another shallow dish, or on a sheet of wax paper, mix bread crumbs, Parmesan cheese and paprika. Dip each chicken piece in egg, then in bread crumb mixture to coat.
Add red hots to water and bring to boil. Red hots should be dissolved. Pour over jello. Add applesauce and nuts. Let set in refrigerator.
Bake cake as directed in two 8-inch round cake pans. Place one layer in the bottom of a punch bowl. Add pineapple. Layer with bananas (sliced), 1 1/2 cans vanilla pudding and 1 layer Cool Whip. Add the other layer of cake. Layer with strawberries, 1 1/2 cans vanilla pudding and Cool Whip. Cover with maraschino cherries and nuts.
Cream sugar and oleo. Add vanilla. Mix in flour and pecans, then roll in small balls and place on cookie sheet. Bake at 325° for 8 to 10 minutes, then roll in powdered sugar twice.
Cut strips of bacon into 3 parts. Wrap each part around the center of a cracker. Place on a rack over a baking pan so that grease will drain away from crackers. Bake at 250 to 300 degrees until crisp. Store in airtight container.
Preheat oven to 375°. Brown beef and drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown. Refrigerate leftovers. Serves 4 to 6.
On large microwavable platter, start layering as follows: tortilla chips, Cheddar cheese, refried beans, hamburger, sour cream, tomatoes, green onions and black olives. After completing first layer of everything, begin with second layer in same order. When ingredients are gone, top with guacamole and jalapeno peppers. Entire platter can be heated in microwave. Serve immediately. Great party snack (but a little messy)!
Mix warm water and yeast. Melt margarine. Add margarine, sugar, egg and flour to yeast. Mix well.
Place grapefruit juice in saucepan. Place over medium heat. Add stew meat and mix well. Add Worcestershire sauce, garlic, onion, bay leaves and seasonings; mix well. Reduce heat to low and simmer for 2 hours. Add vegetables. Bring to boil. Reduce heat and simmer for 20 to 25 minutes. Remove bay leaves.
Pour boiling water over bran. Stir well and let cool. Mix all ingredients. This will keep in refrigerator 6-8 weeks. Bake 20 min. at 400 degrees in greased muffin pan.
Heat 2 tablespoons oil in heavy skillet. Add onions and cook, stirring frequently, for 7 to 8 minutes. Stir in sage and cook 2 to 3 minutes longer or until onions are limp and slightly colored. Set skillet off heat.
Blend with mixer until smooth. Frost one layer. Can be used for Whoopie Pies.
Cook roast along with 2 diced onions and 2 cups water in crock-pot for 8 to 12 hours on low. Drain. Shred meat and add 1 diced onion and barbecue sauce. Cook 1 to 3 hours on medium.
Crumble sausage in medium skillet; cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 425° for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve immediately. Yields 6 to 8 servings.
In medium saucepan over medium heat, melt butter and saute shallots lightly. Stir in flour and cook for 3 minutes. Add broth and sherry. Heat to boiling, stirring constantly. Season to taste with salt, pepper and nutmeg. Reduce heat and simmer 5 minutes. Stir in ham, chicken, asparagus and cream. Pour chicken mixture into an ungreased 9-inch pie pan. Preheat oven to 425°. Cut an 8-inch circle from crust. Cut hearts out of extra dough with a cookie cutter, if desired. Place circle on a cookie sheet and moisten with cold water. Pierce with a fork and brush with egg. Decorate with hearts which are also brushed with egg. Bake crust and full pie plate for 10 minutes, reduce heat to 350° and bake another 10 to 15 minutes or until pastry is golden brown and filling is hot and set. With a spatula, place pastry over hot filling and serve. Makes 4 servings.
In top of double boiler, beat egg yolks and 1/4 cup sugar with mixer for 5 minutes. Set over simmering water; add Marsala and continue beating for 6 minutes. (Keep beater on high speed.) Remove, set aside and cool. In separate bowls, beat Mascarpone cheese (which is available in delis with imported cheeses) until smooth and whipping cream until it has soft peaks. Fold together Mascarpone, whipping cream, powdered sugar and vanilla. Mix together coffee and rum. Layer one package of ladyfingers in flat bottom casserole and brush with 1/3 of the coffee mixture. Spread 1/3 of the Mascarpone mixture on ladyfingers and top with 1/3 Marsala mixture. Repeat with remaining ladyfingers, making 3 layers. Sift cocoa powder evenly on top. Cover lightly and refrigerate 3 hours. Serves 10 to 12.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside. Cream the butter or margarine and cream cheese. Add brown sugar and cream until light and fluffy (about 5 minutes). Add eggs, one at a time, mixing well after each addition. Fold in flour just until combined. Do not overmix. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven. Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove to rack to cool completely. Yields 16 servings.
Saute onion and celery in oleo. Cook rice and broccoli according to package directions. Combine celery, onion, soup and cheese. Salt and pepper to taste. Stir in cooked rice. Add broccoli. Pour into a 3-quart dish. Bake at 350° for 30 minutes.
In a large skillet, heat oil and brown okra until tender (about 10 minutes). Add onions and tomatoes to mix. Cook until onions are translucent. Put all remaining ingredients in large pot along with mixture in skillet. Bring to boil, then simmer for about 45 minutes.
Mix cut squash, Ro-Tel tomatoes (do not drain) and 1 1/2 to 2 cups water in a large pot. Stew on medium heat for about 20 minutes or until squash is tender. Preheat oven to 350°. In a baking dish, spoon in layer of squash mixture, dob with butter, sprinkle with handful of bread crumbs and layer of cheese. Continue layering until all mixture is used. Bake at 350° for 20 to 25 minutes.
Combine crackers, sugar and oleo. Spread 3/4 mixture in 9 x 13-inch pan. Mix Eagle Brand milk and orange juice. Fold in Cool Whip and oranges. Fold in Cool Whip and oranges. Spread in crust. Top with remaining cracker mixture. Refrigerate.
Use a coarse grinder for all ingredients. Cook salt pork and onions just a little. Add about 2 or 3 cups or more water, then the potatoes. Cook until nearly done. Add clams and the juice, salt, pepper and a little sugar (about 1 teaspoon). Simmer about 1 hour uncovered. This recipe can to me from my sister-in-law, Marion France.
Use 1/2 bag of chips mixed in with all the ingredients. Salt and pepper to taste. Put rest of chips over all. Sprinkle Cheddar cheese on top and bake at 400° for 20 minutes. (Put in cake pan or casserole.) You can use canned chicken or cook a whole one and use it.
Sift flour, cream of tartar, soda and salt together. Put aside. Cream butter and flavoring together until butter is soft and smooth. Add sugar, gradually creaming until fluffy. Add egg yolks one at a time. Next, add dry ingredients to creamed mixture, beating until well-blended. Form dough into 1-inch balls and place about 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 minutes or until golden brown.
Mix first 7 ingredients together to form batter. Roll or dip frankfurters in mixture and fry in deep fat.
Wrap Gouda with crescent roll and bake about 20 minutes. Either serve with crackers, pickles, pepperoni or summer sausage or serve with fresh fruit (apple slices, grapes, etc.).
Mix all ingredients; will be stiff (better to mix with hand). Bake at 350° on a well-greased cookie sheet about 8 minutes.
Saute celery and onion until tender. Mix all ingredients together. Place in a 1 1/2 qt. greased casserole. Bake at 350° for 30 minutes. Remove and sprinkle chinese noodles over top. Bake for an additional 15 minutes.
Add boiling water to All-Bran; set aside. Mix sugar, oil and beaten eggs. Add buttermilk and flour mixed with soda and salt. Mix in over All-Bran, then fold in 40% Bran Flakes. Bake in greased muffin pan at 350° for 18 to 20 minutes. Mix keeps up to 6 weeks in refrigerator.
Cream butter, margarine, cream cheese and sugar until thoroughly creamed. Add vanilla and salt; alternate eggs and flour. Beat until well blended. Bake in a lightly greased and floured tube pan at 300° for 1 1/2 hours.
Chop onion fine. Combine ground meat, chopped onion and rice in a large bowl. Form into medium size meat balls and bake at 350° for 15 minutes.
Parboil kielbasa for a few minutes before slicing to remove some of the fat. Melt grape jelly in pan then add can of chili and slices of kielbasa. Simmer for about 30 minutes.
Cream together butter, sugar and eggs. Sift together flour and spices. Add flour mixture alternately with buttermilk to which the soda has been added. Fold in gently the preserves, vanilla and nuts. Pour into a greased and floured angel food cake pan. Bake for 1 1/2 hours or until done at 325°. Cool for 15 minutes after it is removed from oven.
Drain salmon and flake into bowl; stir in onion, egg and bread crumbs. Mix. Form into 1/2 inch thick patties; fry in a little oil until crisp and golden on both sides. Turn only once while frying. Serve with lemon.
Beat well the zucchini, pulp, soda, sugar and shortening. Add egg and beat well. Sift flour and spices. Add dry ingredients with nuts and raisins. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
In a medium bowl, beat together eggs, corn syrup, sugar, butter, vanilla and salt. Arrange walnuts on bottom of pie shell. Carefully pour egg mixture over walnuts. Bake on bottom rack of preheated 400° oven until a knife inserted near the center comes out clean, about 30 to 35 minutes. Cool on wire rack. Serves 6 to 8.
Pour all juices into a large goblet half filled with ice cubes. Top with ginger ale. Decorate with slices or oranges and lemons.
Mix together. Refrigerate overnight. Serve with crackers, bread cubes or raw vegetables.
Cut meat into strips 1/8-inch thick. Soak meat in mixture of ingredients for 6 hours. Dry in oven or on stovetop until crisp.
Combine soup and margarine; stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to equal 1 1/3 cups. Add all ingredients and mix well. Pour into a lightly greased baking dish. Cover and bake in 350° oven for 1 hour.
Slice baguettes diagonally into 3/4-inch thick slices. Mix buttermilk, milk, eggs, vanilla and cinnamon thoroughly. Soak slices in mixture for 10 minutes or so. Lightly spray griddle with nonstick vegetable coating. Over medium heat, cook slices on griddle until golden brown. Keep in warming oven (covered with a sheet of aluminum foil) at 200° until just ready to serve.
Combine berries and 2 cups sugar in pan. Boil 5 minutes. Add remaining sugar and lemon juice. Boil 12 to 15 minutes longer. Remove from heat and stir until foam disappears. Let set overnight. Pour into sterilized jars and seal.
Brown hamburger and drain. Add taco sauce and simmer. Put lettuce, tomatoes, kidney beans, onions and cheese in a bowl. Add meat and French dressing. Mix. Add chips just before serving.
Cream butter; gradually add sugar. Mix well; add flour mixed with pecans and vanilla. Shape into small balls. Bake at 350° about 15 minutes or until light brown. Cool, then roll in powdered sugar. Makes about 2 dozen.
Mix all ingredients together. Spread on bread. Cut diagonally. Put about 1 inch oil in frying pan and heat. Place bread with filled side down and fry 15 seconds. Turn and fry other side until golden brown. Drain on absorbent paper.
Cream the butter and sugar well. Break the eggs, one at a time, in a small bowl. Combine all ingredients and beat for about 5 minutes. Grease a large pound cake pan and bake for 2 hours at 275°.
Cream together egg, sugar, shortening and molasses. Add rest of ingredients. Roll in small balls, then roll in sugar. Bake at 375° for about 10 minutes.
Boil together sugar, honey and water until syrup spins a thread. Slowly pour syrup over stiffly beaten egg whites, beating continuously. Beat until mixture holds in shape. Blend in extract and coconut. Drop from teaspoon onto waxed paper or spread in a buttered 9-inch square pan; cool and cut into squares.
Mix dry ingredients. Add to pineapple. Stir in eggs and butter. Mix. Sprinkle with cinnamon. Bake at 350° for 35 minutes.
Mix all ingredients together well, except bread. Spread over entire slice of bread. Broil on cookie sheet until bubbly. Serve warm.
Heat oven to 350°. Combine all ingredients, except bread; mix well. Slice loaf into 1/2-inch slices, cutting but not through bottom of loaf. Spread one side of each slice with margarine mixture. Wrap in foil; bake at 350° for 30 to 35 minutes.
Beat the egg whites until stiff, but not dry. Add the sugar gradually. Mix baking powder with graham cracker crumbs and fold into meringue mixture. Add vanilla and nuts. Bake for 25 minutes in a 350° oven in a greased Pyrex pie pan. Don't overbake. Cool. Pour small carton of Cool Whip over pie; refrigerate overnight.
Fold ingredients together and put in graham cracker crust. If your family doesn't like yogurt, they will like these. (These are great for diabetics or heart patients.)
Mix well. Shape into small balls. Place on greased cookie sheets 2-inches apart. Flatten with fork and sprinkle lightly with sugar. Bake 10 minutes at 350°. Only 7 calories each! Makes 15 cookies.
Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Saute corn in bacon drippings until golden brown. Add water to cover, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 30 to 45 minutes. Stir in crumbled bacon.
Line a 12-cup bowl with 2 pieces of wax paper, one on top of the other. Let each piece extend over opposite edges of bowl so all edges are covered; paper will be wrinkled. Set bowl aside. In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Add boiling water; stir until gelatin is dissolved. Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel. Refrigerate 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon. In a large bowl, whip 1 pint cream until it forms soft peaks. Fold gelatin mixture into whipped cream. Spoon a small amount of lemon mixture into bottom of prepared bowl. Scatter several pieces of angel food cake over lemon mixture. Continue alternating cake and lemon mixture until all is used. Cover with plastic wrap and foil. Refrigerate 1 to 2 days before serving. May also be frozen.
Combine first 8 ingredients. Shape into 4 patties. Coat grill rack with cooking spray, place on grill over medium-hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns. Makes 4 servings.
In small bowl, whisk oil, garlic, rind and juice, vinegar, oregano, salt and pepper. Pour half into large storage bag; add beef. Seal; refrigerate 1 to 2 hours. Divide steak, peppers, onion and mushrooms into 6 equal portions. Thread each portion onto large metal skewers. Heat broiler. Place skewers on large broiler-pan rack. Brush with some of remaining marinade. Broil 5 minutes. Turn over; brush with remaining marinade. Broil 5 minutes. Serve with rice.
Mix mayo, cream cheese, and soup in small pan until warm. Add gelatin. Mold.
Turn a baking bowl upside down and grease well. Press dough evenly covering the outside of the baking bowl. Bake according to package directions. Cool and carefully remove and invert on to a serving tray. Fill with dips, stews, etc. Bread bowl is edible.
In a medium bowl, beat all ingredients at low speed until well blended. Drop dough by 2 teaspoons about 2-inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes until edges are brown. Makes about 4 dozen cookies.
Chop and mix all ingredients together. Pack in pan with oil paper. Cover tightly. Store in cool place. Keeps good for several years in freezer. Store in cool place for 2 to 3 weeks before cutting.
Boil sweet potatoes until tender. Add sugar, butter and flavoring. Mix and place in refrigerator overnight.
Place sugar, peanut butter and margarine in a glass bowl. Microwave 2 minutes on High. Stir a few times during the 2 minutes. Remove and stir in vanilla. Pour into a 9 x 9-inch buttered dish. Chill 30 minutes and cut in squares.
Brown ground beef in oil in a large skillet, stirring to crumble. Drain off pan drippings. Stir tomatoes, tomato paste and seasonings into meat. Bring to boil. Reduce heat and simmer 40 minutes, stirring occasionally. Cook noodles according to package directions. Drain. Place half of noodles in lightly greased 12 x 8 x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon 1/3 of meat mixture over noodles. Add 1/2 shredded Mozzarella cheese, cottage cheese and Parmesan cheese. Repeat layers and spoon on remaining meat mixture. Arrange Mozzarella slices on top. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Saute onions in butter, then blend in salt and flour. Add sour cream until smooth. Bring to boil, add corn and cook until heated through. Add 1/2 bacon. Pour in greased dish and top with parsley and bacon. Bake at 350° for 30 minutes or until bubbly.
Night Before: Cook spaghetti and rinse under cold water. Refrigerate. Peel, deseed and chop cucumber. Chop green pepper and green onions. Deseed and chop tomatoes. Add spaghetti. Add salad dressing (all of it). Add salad dressing now or just before.
Brown hamburger and drain. Add taco seasoning, cheese, and Ro-tel tomatoes. Stir together in skillet over low heat until cheese is melted, keep warm. In large bowl mix the salad mix, tomatoes, and Doritoes. When ready to serve, mix everything together and serve immediately to keep chips from getting soggy.