HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream the sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon. Add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonful on greased cookie sheets. Bake at 375° for 10 to 12 minutes. Immediately remove cookies to wire racks to cool. Makes 4 dozen.
Heat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool completely. Makes about 4 1/2 dozen cookies.
Boil potatoes. Drain almost all of water. Add wieners, green beans, milk and evaporated milk. Let simmer 30 to 40 minutes.
Crumble 3/4 box crackers; moisten with butter. Cover bottom of dish with cracker mix. Heat mixture of cream of chicken soup, chicken broth, cream of mushroom soup and sour cream to simmering point. Add chicken, then pour chicken and sauce in dish with cracker mix. Sprinkle top with remainder of cracker crumbs. Bake at 350° for 25 to 30 minutes or until sauce bubbles.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed on electric mixer. Stir in carrots and nuts and pour into greased pan. Cool. Spread icing and sprinkle with coconut.
Peel and cut carrots. Put in 1 1/4 cups water (in a Dutch oven start cooking on low). Peel potatoes and cut in chunks; add to carrots. Sprinkle all celery salt, chicken bouillon, salt and pepper over "veggies". Add chicken breasts (skinless); cook on high for 15 minutes; stir every once in a while. Cook until done.
Dilute orange juice with 2 cups water. Add sugar and cornstarch. Cook until thickened and bubbling. Add almond flavoring. Remove from heat and cool slightly. Slice fresh peeled peaches into prebaked pie shell. Cover with filling and let stand for about 1 hour. Cover with whipped cream and serve. Garnish top with sliced peaches if desired. Serves 5.
Combine sugar, eggs and oil; beat well. Combine flour, soda and salt. Add to sugar mixture, one cup at a time, mixing well after each addition. Stir in vanilla, cinnamon and pears. Spoon batter into a well-greased 10-inch Bundt pan or tube pan. Bake at 350° for 1 hour. Remove from pan and allow to cool. Top with glaze.
Melt chocolate wafers in separate double boiler over hot water. Add 1 tablespoon coconut oil to each pot of dark chocolate. Add a few drops of peppermint to green chocolates. Thinly spread 1/2 of dark chocolate on waxed paper on a cookie sheet. Wait until layer is firm, then spread pot of green chocolate thinly over the dark chocolate. Wait until green is almost firm, then spread remaining dark chocolate over the green. Let candy harden. Cut with sharp knife dipped into hot water and then dried or just break into pieces.
Crush cookies; set aside. In a bowl, beat the cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold in Cool Whip. Add cream cheese mixture. Alternate layers, starting with crumbs, pudding and ending with crumbs. Chill overnight.
Mix soup and sour cream in casserole dish. Roll fish fillets and put in sauce. Cover and bake for 45 minutes at 350°.
Combine syrup, evaporated milk and corn syrup in heavy 2-quart saucepan. Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 2 minutes more. Remove from heat. Stir in chocolate chips until completely melted. Stir in pecans (or peanuts). Drop with 2 teaspoons on waxed paper. Chill until set. Makes 24 clusters.
Combine first 5 ingredients in a bowl; stir well. Divide mixture into 6 equal portions; shape each portion into a 1-inch thick patty.
Slice onion into rings and cook slowly in butter until transparent. Combine corn mix, egg, milk and corn. Pour into buttered 8-inch square pan. Add sour cream, salt and 1/2 the cheese to onion. Mix well and spread evenly over corn batter. Sprinkle with remaining cheese. Bake at 425° for 30 minutes. Serve hot.
In medium bowl, mix all ingredients. (For lighter, fluffier matzo balls, separate egg yolks from whites; whip whites and fold into mixture.) Place in refrigerator for 15 minutes. Bring water to boil in large pot. Remove mixture from refrigerator. Moisten hands with cold water and form balls, using a heaping teaspoonful of mixture. Roll in hands and drop into boiling water. Cover pot tightly and simmer about 40 minutes. Remove matzo balls with slotted spoon. Allow to cool, then add to hot chicken broth of your choice. Makes 12 large or 18 small matzo balls.
Cook bacon in a Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon and set aside. Cook carrot and next 3 ingredients in drippings over low heat, stirring constantly, about 3 minutes or until tender, but not browned. Add flour, stirring to blend; cook 1 minute, stirring constantly. Gradually add chicken broth, stirring constantly. Bring to a boil over medium heat; reduce heat and simmer about 8 minutes or until thickened. Add cheese, stirring until melted. Stir in milk, sherry, olives and pepper; cook over medium heat until thoroughly heated. Sprinkle with bacon. Garnish with parsley, if desired. Yield: 9 cups.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls, 2 inches apart, onto ungreased baking sheet. Makes 3 dozen cookies.
Grease 10 x 5 x 3-inch pan. Cream shortening and white sugar. Add remaining ingredients. Bake in oven at 350° for 1 hour or longer; use a toothpick to see if it is done.
Pour mulberries into greased 12 x 8 x 2-inch baking dish. Pour honey or sugar over berries. Sprinkle with cinnamon and nutmeg. Combine egg, milk, oil and honey or brown sugar in mixing bowl; blend well. Fold in flour, baking powder and salt, adding a small amount of milk, if necessary, to form very soft dough. Spread dough over berries. Bake at 400° for about 20 minutes or until wooden pick comes out clean. Serves 6 to 8.
Mix all ingredients together and bake at 350° for 30 minutes in a greased 8-inch pie plate. Serve with whipped cream.
Boil eggs. Layer lettuce, celery, onion, peas and mayonnaise. Sprinkle with Parmesan cheese. Chop eggs and sprinkle on top. Top with bacon bits. Make this the night before serving. Allow to sit in refrigerator so flavors can mingle together.
Drain all vegetables. Mix everything together except Ritz crackers. Place mixture in baking dish and top with crushed crackers. Pour melted margarine on top of crackers. Bake 45 minutes at 350°.
Preheat oven to 350°. Lightly brown onions, butter, dry mustard, allspice and pepper. Pour over beans; add catsup and brown sugar. Mix well. Pour into casserole. Bake for 30 minutes.
Dilute frozen fruit juices with ice water and aerate in blender or by pouring from one container to the other several times. Pour into punch bowl, add chilled ginger ale and ice.
Mix the mayonnaise, mustard, cooked chicken, celery, onion, mushrooms, peppers and the olives together. Just before serving, add the pineapple and mandarin oranges.
Place caramels and the 1/2 cup water or milk in the top of a double boiler. Heat stirring frequently until caramels are melted and the sauce is smooth. Makes 1 cup.
Melt butter in large saucepan. Add sugar and milk. Bring to boil; boil for 16 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips and squares, cut in small pieces. Stir until melted. Add pecans. Beat rapidly for 1 minute. Pour into large, well buttered cake pan (17 1/2 x 12-inch). Cool; cut into squares.
Blend on low all ingredients except ice. Add ice and blend until smooth. Add a little cocoa for a peanut butter cup shake.
Follow jello directions. In another pan on stove, bring can of cherries to a boil. In a separate bowl, mix together jello, cherries and add 1/2 can of Coke. Chill for 2 hours and serve.
Grind all ingredients together, and serve. Keep in refrigerator. Will last four or five days.
Make shallow cut in skin completely around each apple, one inch from the bottom (to keep skin from shrinking during cooking). Place apples in 12 x 7-inch glass baking dish. Place 1 tablespoon brown sugar and 1/2 tablespoon butter in center of each apple. Sprinkle with cinnamon. Cover apples with wax paper. Microwave for 10 to 14 minutes on High or until tender. Let stand covered for 3 minutes before serving.
Put all ingredients in a food processor or blender. Process or blend briefly. Mixture should be blended but still coarse. Transfer to a bowl and serve with chunks of crusty French bread.
Spray 10 inch pie pan with Pam. Arrange frozen vegetables in pie pan. Sprinkle onions and peppers on top. Cover with grated cheese. In blender, combine remaining ingredients and blend. Pour over frozen vegetables. Bake at 400° approximately 35 - 40 minutes or until knife in center comes out clean. Let stand 5 minutes before serving. Serves 4.
Heat oven to 425°. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in remaining ingredients. Place pie plate on cookie sheet to prevent spills. Pour filling into pie plate. Bake for 15 minutes. Reduce oven temperature to 350°. Bake for about 45 minutes longer or until done. Cool. Refrigerate for about 4 hours or until chilled. Serve with whipped cream or Cool Whip.
Beat egg yolks and sugar until light and fluffy. Melt margarine and chocolate together. Add to egg mixture. Add milk and vanilla. (Must be added in this order.) Pour into unbaked pie shell (deep dish). Bake for 10 minutes at 400°. Turn oven back to 350° and bake for 20 minutes. Allow pie to be a little shaky because after it is baked with the meringue on it, it will be firm enough.
Spread spaghetti sauce over both halves of bread. Sprinkle with Italian seasoning. Add pepperoni slices and top with Mozzarella cheese. Bake at 350° until cheese is hot and bubbly.
Prepare cake mix according to package directions. Spoon batter into a greased and floured 10-inch tube pan. Bake as directed. Cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack. Slice cake horizontally to make 3 layers. Place bottom layer on cake plate. Spread with about 1 cup whipped topping. Top with 1/3 of cherry pie filling. Repeat on 2nd and 3rd layers. Chill.
Sprinkle layer of onion, pepper and celery over lettuce. Spread chestnuts over mixture then spread peas. Drop spoonfuls of mayonnaise over peas and spread best you can. Sprinkle sugar, then cheese over salad. Then sprinkle bacon bits over cheese. Seal with saran wrap or cover with lid. Refrigerate over night.
Combine 1/2 cup sugar, flour and salt in saucepan. Add milk and egg yolks; mix well. Cook over medium heat until thickened, stirring constantly. Remove from heat. Stir in 1 cup coconut and vanilla. Spoon into pie shells. Beat egg whites in mixer bowl until soft peaks form. Add remaining 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Spread over fillings, sealing to edges. Sprinkle pies with remaining 1/2 cup coconut. Bake at 350° for 15 minutes or until lightly browned. Yield: 12 servings.
Mix all ingredients together. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 - 15 minutes.
Boil potatoes and slice. Put layers of potatoes, sliced onion, salt, pepper, half of the soup and half of the cheese in baking dish. Repeat. Bake, covered, at 325° for 1 hour. This is excellent with any charcoaled meat. Serves 6.
Mix together pretzels, margarine and sugar. Pour into Corning Ware long dish.
Drain and chop sauerkraut. Pat excess moisture from sauerkraut. Combine all ingredients. Mix well. Shape into 1-inch balls. Place in ungreased shallow baking pan. Bake at 375° for 20 to 25 minutes. Makes about 40 to 50. Serve warm.
Cream sugar, oil and margarine. Then add milk, eggs, vanilla, bananas, flour and nuts. Beat with electric mixer for 3 minutes.
Combine everything in a big bowl and mix thoroughly. At end of wrapper, spoon 2 tablespoons of mixture then fold 3 sides together to form a rectangle. Roll the wrapper tightly toward pointed end. Seal the end with water. Deep fry on medium heat until golden brown. Serve with sweet and sour sauce.
Roll salami slices into cornucopias; fasten with a pick. Fill with white cream cheese seasoned with horseradish.
Cook rice, water and salt for 20 minutes. Saute onions in margarine. Combine all ingredients and place in greased 9 x 12-inch pan. Bake for 45 minutes at 350°.
Brown meat. Bring noodles to a boil. Cook until tender. Mix all ingredients together. Cook on stove for about 15 minutes.
Mix peanut butter, softened butter, vanilla and confectioners sugar until it is the right consistency to roll in a ball. Dip into melted chocolate discs and cool. Keep refrigerated.
Cook noodles; drain and set aside. In a skillet, saute mushrooms and onion in butter or margarine. In a large bowl, combine noodles, mushrooms and onion. Toss well. Add salt and pepper. Stir in T. Marzetti's fresh buttermilk Ranch dressing. Serve hot or cold. Refrigerate leftovers.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice and cold water. Mix and chill. Serve over ice. Makes 8 cups.
In a mixing bowl, beat sugar and margarine. Add eggs; mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into a greased 9-inch pie pan. Bake at 350° for 25 to 30 minutes or until almost set. Serve with whipped cream. Yield: 6 servings.
Cream shortening, egg and vanilla. Mix dry ingredients and add to creamed mixture. Then add pineapple and nuts. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Combine all ingredients in a medium saucepan. Simmer 3 minutes. Ready to eat. Makes 1 jar.
Mix all ingredients together. Serve with freshly sliced vegetables, crackers and cheese platter.
Combine dry ingredients. Add liquid and bake in oven at 250° for 1 1/2 hours. Stir frequently.
Crust: Mix cookies, 3/4 cup peanuts and butter all together and press in a 10 x 13 or 9 x 13-inch glass baking dish. Bake 10 minutes at 350°. Let cool.
Pour mixture over chicken and broccoli. Sprinkle 1/2 cup grated sharp cheese over top. Add 1 cup toasted bread crumbs over cheese and sprinkle with paprika. Bake 45 minutes at 350°.
Mix together grated zucchini, eggs and Cheddar cheese. With hands, form into a pizza pan. Bake at 400° for 10 to 12 minutes. Add onion to beef and saute in pan until beef is browned. Pour off grease. Add salt and pepper. Stir into meat the sauce and oregano. Spread meat mixture over baked zucchini. Top with Mozzarella cheese. Bake 20 minutes at 350°.
Mix well. Pour into greased muffin pan. Bake at 350° for 20 to 25 minutes.
Drain tuna. Mix all ingredients in a bowl. Serve with crackers or on bread.
In a large bowl combine soup, milk and salt, stirring until blended. Fold in chicken, beans, chop suey vegetables, cheese and onion. Turn into 12 x 7 1/2 x 2-inch baking dish (I used 9 x 13-inch). Bake at 350° for 45 minutes or until beans are tender. Top with French fried onions. Return to oven for 10 minutes. Makes 8 servings.
Prepare linguine as directed. Rinse in cool water and drain. Dice vegetables into desired size. Add vegetables, dressing and salad seasoning to linguine. Mix well. Great for barbecues and picnics.
Slice Twinkies lengthwise and layer half of them, cut side up in a deep bowl. Spread vanilla pudding on top of Twinkies. Pour both boxes of strawberries with juice over pudding. Layer remaining half of Twinkies, cut side down, over strawberries. Spread Cool Whip over all. Refrigerate overnight.
Bake at 300° for 45 to 60 minutes. Paint with poster or acrylic paint.
Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased an floured 9-inch cake pan. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. Frost with Cream Cheese Icing.
Cream together cream cheese, butter and powdered sugar. Beat together French vanilla pudding and milk. Add cream cheese mixture to the pudding mixture. Fold in Cool Whip. In food processor or blender, crush Oreo cookies.
Mix vanilla pudding according to pkg. directions. Break cake into small pieces, cut fruit into small pieces. In punch bowl, make layers of cake, fruit, pudding and cool whip. Repeat layers until bowl is filled. Refrigerate and serve.
Saute onion in butter; add the remaining ingredients and mix thoroughly. Let come to a boil and then simmer for several hours.
Place half of pineapple in a 13 x 9 x 2-inch baking dish. Cover with half of brown sugar and half of cracker crumbs. Dot with half of butter. Layer remaining ingredients and bake at 300° for 45 to 50 minutes. Serve warm. Yields 6 to 8 servings.
Mix the first 4 ingredients and pat into bottom of a 10 x 12-inch oblong pan. Bake 8 to 12 minutes at 350°. Cool. Beat the next 3 ingredients well and put on top of pretzel mixture. Refrigerate 30 minutes. Dissolve jello in boiling water and add strawberries. Stir until jello begins to thicken. Pour over cream cheese mixture. Refrigerate 2 hours. Delicious and pretty for company.
Grease a 2-quart casserole dish. In a saucepan, melt the butter. Stir in the flour until smooth. Add the milk gradually, stirring constantly. Cook, stirring until thickened. Add the salt and pepper. In the prepared dish layer half of the green beans, half of the water chestnuts, half of the bean sprouts, half of the mushrooms, half of the onions, half of the cream sauce and half of the cheese. Repeat the layers. Bake in a 400° oven for 30 minutes. Top with fried onions and bake for 10 more minutes. Serves 6.
Mix ingredients and pour into a vanilla wafer or graham cracker crust. Freeze. Set out a few minutes before serving.
Mix together the first 4 ingredients. Melt a stick of margarine; stir into the crushed Ritz crackers. Place crackers on top of other ingredients. Bake for 30 minutes at 350°.
Cook and stir rice, onion and celery in oil over medium heat until rice is golden brown. Stir in remaining ingredients. Heat to boiling, stirring. Reduce heat, cover tightly and simmer 12 to 15 minutes. Stir in pepper the last 5 minutes.
Mix ingredients as listed. Bake at 350° for 1 hour and 10 minutes. Makes 3 small loaves.
Blend sugar, cinnamon and butter with mashed cooked sweet potatoes. To form balls, roll each marshmallow and coat with sweet potatoes mix. Then roll each sweet potato ball in coconut. Put balls in buttered baking dish and bake at 350° for 5 to 10 minutes, until marshmallows become soft, but not melted.
Saute onion and celery in butter. Cook rice and broccoli separately. Mix vegetables, rice, soups and Cheez Whiz. Pour in baking dish. Bake 20 minutes at 350°. (May be prepared 2 or 3 days in advance.)
Melt butter; add flour. Then heat milk to just boil. Then add mushroom soup, onion, salt, pepper and Old Bay. Bring oysters to boil in own liquid, then add to milk.
Mix Jell-O and sugar in boiling water. Add to 9 cups hot water and let cool. Mix with lemon, extract and pineapple juice. Mix well. Freeze for about 1 hour or longer. Before you serve, add some ginger ale. Makes 48 quarts of punch.
Press rolls into pie pan. Brown turkey; add bouillon, onion and pepper. Add tomato paste, water and taco seasoning. Mix well. Put 1/2 turkey mix on crust. Sprinkle with 1/2 cheese. Add remaining turkey mix. Top with remaining cheese. Bake at 400° for 15 to 20 minutes. Makes 8 servings. Each serving provides 1 bread, 2 1/2 meat and 5 optional calories.
Place Ritz crackers in bottom of casserole dish. Empty juice from asparagus. Put asparagus on top of crackers. Pour cheese soup on top of asparagus. Put crushed Ritz on top of cheese. Bake at 350° for 30 minutes or until light brown.
Saute bacon until crisp; drain, reserving drippings. Crumble bacon and set aside. Saute mushrooms in reserved bacon drippings until tender; set aside.
Layer chicken, dressing, green beans, chicken, dressing and green beans. Pour soup and water over all. Bake at 350° for 45 minutes until heated.
Combine all fruit in large bowl. Mix dry instant pudding and fruit together. Chill and serve.
Mix all together and pour in greased casserole. Bake for 1 hour. During the last half hour sprinkle bread on top or Cheddar cheese (grated) on top.
Place salmon steaks on oiled broiler pan; brush both sides with oil. Broil 4 inches from heat 4 to 5 minutes on each side. Meanwhile, combine mayonnaise, lemon juice, mustard, chili sauce and dill weed in a small bowl. Spread over salmon for last minute of boiling time. Serve extra sauce with salmon. Makes 4 servings.
Grate potatoes and onion. Mix in flour and pinch of salt. Blend together. Beat eggs into mixture. Let stand about 5 minutes. Drop tablespoons of batter into 1/8-inch of hot fat or oil. In a large skillet. Brown on both sides.
Pour milk in small mixing bowl. Add pudding mix. With blender on low speed, mix well for 1 to 2 minutes. Let stand 5 minutes. Fold whipped topping into pudding for a marbled effect. Put Cool Whip on top for looks, if desired. Makes 6 servings.
Preheat oven to 350°. Grease 15 x 10 x 1-inch jelly roll pan, lined with waxed paper and grease paper. Separate eggs. Beat egg yolks until thick and creamy. Use electric beater since yolks need long hard beating. Add sugar gradually. Stir in cocoa and extracts. Beat egg whites until stiff. Gently fold or mix into batter. Pour into pan and bake 25 minutes or until cake pulls away from side of pan. Place sheet of foil or clean dish towel on cooling rack and sprinkle with confectioners sugar. Invert pan over foil and remove cake. Peel away waxed paper. Roll cake while warm starting with short side. Cover with waxed paper and cool. When cold, unroll and spread filling (ice cream) and reroll. Cover with confectioners sugar or whipped cream. Cut into slices. Serves 8.
Mix graham cracker crumbs and butter and roll very fine into a greased 12 x 7 1/2 x 2-inch pan. Mix jello and hot water and let stand at room temperature. Mix cream cheese, sugar and vanilla with a fork until soft, then mix with jello. Whip evaporated milk until stiff. Mix all together, then pour over crust. Let chill for about 2 hours.
Line muffin tins with cupcake liners and put a vanilla wafer on bottom. Beat cream cheese, vanilla and sugar together. Add eggs, beating after each one. Fill lined muffin tins to 1/2 full with mixture. Bake at 350° for 15 minutes. Cool and then put cherry/blueberry/strawberry pie filling on top. Serves 20 to 24.
Brown meat, garlic and onions. Add all other ingredients. Bring to a boil. Place in crock-pot. Cook 12 to 16 hours on low.
Combine pineapple, including juices. Sprinkle pudding mix over the pineapple. Let sit for a few minutes. Gently mix in the coconut and pecans. Blend in the Cool Whip and marshmallows. Refrigerate for at least 2 hours to let flavors blend. Then serve.
Preheat oven to 400°. Put beef in pan, uncovered. Roast beef for 1 hour at 400°. Turn oven off. Let roast remain in oven for 1 hour. Do not open oven. Always perfect!!!
Mix butter, sugar, 4 egg yolks and 2 whole eggs and vanilla. Add flour and milk. Cook 30 minutes at 325° in floured pans.
Unroll crescent dough and separate at rectangle markings. Spoon pie filling equally on the dough. Fold and press to seal. Place in 9 x 11 x 2-inch cake pan. Mix hot apple juice or water with sugar and lemon juice. Pour into pan around dumplings. Bake in moderate oven at 325° for 25 minutes. If not browned, use broiler to brown. Serve warm with remaining syrup or maple syrup.