HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. In medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside. In large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana and beat at medium speed until smooth. Add the flour mixture, 1 cup of the chocolate chips and the walnuts and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart. Sprinkle cookies with chocolate chips, 6 to 8 per cookie. Bake 25 to 27 minutes or until cookie edges begin to brown. Transfer immediately to a cool surface with a spatula.
Cook noodles for 8 minutes. Cool with water. Cook meat and drain. Stir in sauce and water. Simmer for 5 minutes. Combine in small bowl the cottage cheese, Parmesan, parsley, salt and pepper.
Preheat oven to 350°. Place onion slices in a 13 x 9 x 2-inch baking dish. Arrange chicken in a single layer, skin side up, on top of onion. Sprinkle with hickory salt and pepper.
Mix first 4 ingredients. Let set 1 hour. Drain. Mix together with rest of ingredients and cook until tender. Drain off excess juice. Pack in jars.
Mix all together and put in greased casserole, top with pats of butter. Bake 1 hour at 350°. When it's cooled, corn will rise and look fluffy.
Pour boiling water over the tea bags and steep for 5 minutes. Place brewed tea in a large pitcher or other container. Add enough water to equal one gallon. Serve over ice.
Cream sugar and shortening. Add eggs and beat. Add bananas and beat. Add flour and soda; mix together and add nuts. Makes two (2) bread pans. Bake at 350° for 40 to 45 minutes.
Heat milk, sugar and a few grains salt in top of double broiler. Beat egg yolks slightly; add some of the heated milk. Mix and pour back into remaining milk. Place over hot, not boiling water. Cook, stirring constantly until custard coats metal spoon. Remove at once; add vanilla and place pan in bowl of cold water. Stir occasionally until cool. Makes about 2 cups. Great over jello, pound cake, etc., for easy dessert.
Cook hamburger meat and sausage in separate pans until done. Drain off excess fat. Spread a layer of hamburger meat in bottom of pie pastry, then one-half chopped onion, Cheddar cheese, sausage, rest of onion and then Mozzarella cheese. In a small bowl, mix half and half, whipping cream, egg, salt and pepper. Pour over filled pie shell. Bake for 40 minutes at 350° or until crust is golden brown.
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch skillet. Push beef to side. Cook and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper. Pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.
Beat egg white until stiff, then add 10x sugar, Crisco and vanilla. Beat all together. Add 10x sugar until stiff enough to spread.
In mixer bowl, beat butter for 30 seconds to soften. Add the brown sugar and beat until fluffy. Beat in flour and nuts. Set aside 1 cup of this mixture.
Cut each onion in half from stem to root, then slice thinly crosswise. Cook onion and butter covered on high 15 minutes, stirring twice. Add undiluted beef broth and 1 cup water. Cook covered on high 10 minutes. Meanwhile, mix cheese and parsley. Arrange toast on baking dish. Sprinkle with cheese mixture. Bake just until cheese melts. Ladle soup into 4 soup bowls. Top each with toast slice.
Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one half of tomato sauce. Form into a loaf in 9 x 13-inch pan. Bake at 350° for 50 minutes. In saucepan combine topping ingredients; bring to boil. Pour over meat loaf; bake 10 minutes more. Makes 6 servings.
Combine margarine, sugar, oats, soda, sour cream, baking powder, flour, cinnamon, pecans and raisins in bowl; mix well, adding more flour, if necessary. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 to 18 minutes or until lightly browned. Remove to wire rack to cool. Yield: 36 servings.
Use bean dip for bottom layer. Mash avocado with lemon juice and use for second layer. Include sour cream in second layer. Combine taco seasoning, mayonnaise, onion and tomato for top layer. Cover with Cheddar cheese. Chill and serve.
Drain pears and reserve juice; set aside. Combine brown sugar substitute, 1/2 teaspoon ginger, lemon juice and pecans. Stuff pear halves with mixture. Sprinkle with remaining 1/2 teaspoon ginger. Place pear halves close together in a nonstick baking dish. Pour reserved pear juice to cover bottom of dish. Bake at 350° for 15 to 20 minutes. Serve warm or chilled. Yields 8 servings. Each serving may be exchanged for 1 fruit and 1 fat.
Slice franks into a mixture of currant jelly and mustard. Heat and serve. Makes about 4 cups.
Mix the first 6 ingredients together. Separate egg; beat the yolk and add to ingredients. Add hot milk. Beat egg white and fold into mixture. Pour in 9-inch pie crust shell. Bake 10 minutes at 450°. Bake another 30 minutes at 350°.
Boil carrots in salt water until fork-tender. Cool. Mix with pepper and onion. Blend remaining ingredients. Mix all together. Keeps a long time refrigerated.
Boil the tea, cinnamon and cloves in water for 2 minutes. Remove tea bags, cinnamon and cloves. Add sugar and juices. Serve hot. Makes 1 gallon. Can store or reheat.
Grease 8 or 9-inch square pan with mayonnaise. Combine chicken, celery, salt, pepper, cream, mayonnaise, lemon juice and almonds in large mixing bowl. Refrigerate for 1 hour. Combine gelatin with cold water. Let stand 5 minutes. Add hot water, stir to dissolve gelatin. Add to chicken mixture. Press into pan. Refrigerate until set.
Prepare macaroni and cheese according to directions. Stir in soup, tuna and peas. Mix well. Heat until bubbly.
In large bowl, combine vanilla frosting, peanut butter and margarine with fork until well blended. Stir in crumbs until well mixed. Form into 1-inch balls; chill 1 hour.
Sift together the flour and salt. Add eggs and milk. Beat for 2 minutes and pour into hot, greased muffin tins. Bake about 25 minutes in hot oven.
Drain pineapple and save juice. Drain oranges and chop bananas. Mix pudding and juice together. Pour this mixture over the fruit.
Place wafers in baking cups or containers for cupcakes. Mix other ingredients (cream cheese, vanilla, sugar, then eggs). Pour into baking cup 1/2 full. Put in 325° oven for 20 to 25 minutes. Let cool and top it off with cherries.
Saute onion in butter in large saucepan until transparent and tender. Add soup and milk. Mix thoroughly. Add broccoli and Cheez Whiz. Mix well. Simmer on low heat, stirring occasionally so not to scorch, or low in crock-pot.
Mix all ingredients and place in casserole dish. Bake at 350° for 40 minutes. Sprinkle crushed potato chips on top and bake 10 minutes longer.
Mash peaches to make 1 cup. Blend sugar and corn starch and cook with orange juice and lemon juice until thick. Cool. Put some glaze in shell. Add peaches and pour rest of glaze over it. Refrigerate 3 hours. Serve with whip cream. Can use blueberries, raspberries, or strawberries instead of peaches.
Mix and cook in unbaked pie shell until pie sets (as custard). The pie is done when a knife inserted will come out clean.
Beat shortening and peanut butter until creamy. Gradually add sugars, beating thoroughly after each addition. Beat in egg and vanilla. Mix remaining ingredients and blend into peanut butter mixture. Shape dough into balls about 1-inch in diameter. Place about 2-inches apart on an ungreased baking sheet. Flatten each cookie. Crisscross top of each cookie with a fork. Bake at 375° for 10 to 15 minutes. Remove from sheet while warm.
Cover bottom of large skillet or wok with approximately 3 tablespoons olive oil. Stir-fry the shrimp, mushrooms, bell pepper and garlic until shrimp are pink. Add the cooked linguine, seasonings and capers. Stir quickly together with Parmesan cheese just until the linguine is heated. Serve immediately. Serves 2.
Beat eggs thoroughly. Stir in sugar, melted margarine and remaining ingredients. Pour into unbaked pie shell. Bake in preheated 300° oven for 40 to 50 minutes.
Cook rice in salad oil in a skillet until brown. Add soy sauce, bouillon cubes, water and salt. Cover; simmer 15 to 18 minutes. Now add chicken, green pepper, celery and onion. Cover; simmer 10 to 15 minutes.
Dissolve Jell-O; add tomatoes. Chill slightly; add remaining ingredients. Pour in pan and chill.
Mix the first 5 ingredients and chill for 1 hour. Shape into ball and roll in pecans.
Mix 1 cup of the sugar, bourbon and corn syrup. Add wafers and nuts. Stir until evenly moistened. Pinch walnut-sized pieces from the mix and roll firmly between palms to form a ball. Sift remaining 1/2 cup sugar with cocoa onto wax paper. Roll balls in mixture. Store in airtight container with wax paper between layers. Makes about 50 balls.
Mix softened cream cheese and chili. Top with cheddar cheese, microwave for two minutes. Serve with corn chips.
In a large bowl, mix the cheese, beef, 4 onions plus the green tops, chopped up fine, then add the garlic salt, Accent and Worcestershire sauce. Mix all by hand. Serve on Town House crackers. Tastes better than it looks!
Preheat oven to 375°. In ungreased 13 x 9-inch pan, melt 5 tablespoons margarine in oven. Stir in brown sugar and water. Separate each can of crescent dough into 4 rectangles. Press perforations to seal. Spread with 3 tablespoons softened margarine. Combine cinnamon and sugar. Sprinkle over dough. Starting at shorter side, roll up each rectangle. Cut each roll into 4 slices, forming 32 pieces. Place, cut side down, in prepared pan. Bake 20 to 25 minutes until golden brown. Invert immediately. Serve warm.
Drain and rinse sauerkraut. Save about 1/4 cup of rinsed liquid for thickening. Dice onion and simmer until golden brown. Stir in sauerkraut in same pan as onions (low heat). Mix flour and liquid. Pour into sauerkraut and onions. Stir until liquid thickens. Simmer a little longer. Enjoy with pork or kielbasa.
Boil 4 cups water with the sugar until sugar is dissolved; cool. Add remaining ingredients, except maraschino cherries and orange slices; pour into punch bowl over ice. Decorate top of punch with cherries and orange slices. Serves 30.
Combine first 5 ingredients; blend with mixer. Pour into greased casserole dish. Top with crumbs and dot with butter. Bake at 350°, uncovered, 20 to 30 minutes. Serves 6.
Cut codfish into strips; place in medium saucepan with 1 1/2 to 2 cups water, bring to boiling. Reduce heat and simmer, uncovered for 5 minutes; drain. Separate fish strips into small flakes. Place in medium saucepan with potatoes and 1 1/2 cups water; bring to boiling. Boil gently, covered, for 15 minutes or until potatoes are tender. Turn into strainer to drain very well. In medium bowl, with electric mixer at medium speed, beat fish mixture until very smooth. Add egg, butter and pepper; beat until well combined. In electric skillet or heavy saucepan, slowly heat salad oil (from 1 1/2 to 2 inches deep) to 385° on deep frying thermometer; gently drop fish mixture, by heaping tablespoonfuls 5 or 6 at a time, into hot oil. Fry until golden brown, about 1 minute. With slotted spoon, remover fish balls as they brown, drain on paper. Makes about 2 dozen; 6 servings.
Cut melon in half lengthwise. Scoop out seeds and drain well. Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Stir in fruit. Pour into melon halves. Chill until firm, about 3 hours. Cut into wedges. Makes 6 servings.
Mix all ingredients except ginger ale. Add ginger ale just before serving. Enough for 35 servings.
Heat oven to 375°. In 9 inch pie pan, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan.
Mix brown sugar, powdered sugar, egg and salt. Mix well. Add oil, oleo, vanilla and flour. Drop by teaspoon; press down with bottom of small glass covered in sugar. Bake at 350°.
Cut rolls in half; place ham and cheese on bottom layer of rolls. Combine rest of ingredients and pour over ham and cheese. Bake at 350° for 10 minutes or until cheese melts.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender or 1 minute on high with hand mixer. Pour over meat mixture in pie plate. Bake for 30 to 35 minutes, or until knife inserted comes out clean. Cool 5 minutes. Cut into 6 to 8 servings.
Combine first 6 ingredients. Add a couple drops of Tabasco sauce to taste, plus salt and pepper as desired. Shake to mix. Refrigerate after using. Will keep well.
For first layer, mix first 4 ingredients together and bake at 350° for 20 minutes. Mix next 3 ingredients together and spread on crust. Mix pudding and milk together and pour onto second layer. Top with remainder of Cool Whip. Sprinkle with chopped nuts, if desired.
*May substitute self-rising flour and omit baking powder, baking soda and salt.
Put scraps of bread in bottom of 13 x 9-inch pan. Layer cheese on top of that. Next, put the broccoli and the ham. Arrange the donuts and holes on top. Combine the eggs, salt, milk and dry mustard. Pour over bread and cover with Saran Wrap. Refrigerate at least 6 hours. Bake, uncovered, at 325° for 55 minutes. Let stand 10 minutes before serving.
Butter or spray a 13 x 9-inch pan or casserole dish. Wash rice and scatter over bottom of pan. Cover rice with cut up pieces of chicken. Sprinkle onion soup mix over the chicken. Dilute cream of mushroom soup with hot water, and pour over the chicken. Cover pan lightly with aluminum foil. Bake at 325° for 3 hours, or 350° for 2 hours, or 400° for 1-1/4 to 1-1/2 hours.
Beat all ingredients for 2 minutes. Pour in 9 x 13-inch greased and floured pan. Bake at 350° for 25 minutes.
Cook pasta according to package directions. In very large bowl mix pasta, tomatoes, onion, peppers and undrained chili peppers, olives and mix well.
Melt the butter and combine with the corn muffin mix, the cream ed corn, whole kernel corn, the sour cream and the eggs (slightly beaten). Pour it into 2-quart casserole. Bake in 350° oven for 45 minutes. If it is a little soft in the center, bake 5 minutes longer.
Combine all ingredients except bacon in 1 1/2-quart casserole microwave dish. Heat on full power 3 to 5 minutes or until cheese is melted. Stir halfway through heating time. Beat until smooth with wire whip if necessary. Stir in bacon. Pour in desired container and chill.
Cut shrimp into bite size pieces. Add celery and eggs. Combine the rest; spoon over shrimp. Mix gently. Chill.
Dissolve gelatin in cold water. Drain pineapple, save juice; add enough water to make 3 1/2 cups. Boil juice mixture and sugar; add cranberries and cool 7 to 10 minutes. Stir in gelatin. Mix well. Add grapes, pineapple and nuts. Pour into 9 x 13-inch pan and chill.
Bake cake according to directions on box in 2 layers. Cool and split layers. Mix dry frosting mix and whipping cream in cold mixing bowl until stiff. Fold in peaches. Frost between layers. Refrigerate.
Mix flour, salt, 5 Tbsp. sugar, & shortening together. Add fruit, dates, nuts, and orange peel. Divide the fruit ingredients into 3 equal portions in separate bowls. Divide yeast equally into 3 cups. Add 1 Tbsp. sugar into each yeast cup. Add 2 Tbsp. lukewarm water to each yeast cup to soften the yeast. Add a few drops of 1 food coloring to each of the yeast cups. In each yeast cup, add 1 Tbsp. flour to make a batter. Divide lukewarm milk into 3 equal parts. To each 1/3 fruit mixture, add 1 cup of yeast mixture and 1 portion of lukewarm milk. Knead until well mixed and a soft dough is formed. Grease bowls and dough. Let rise in warm place until doubled in size. Punch down & let rise again. divide each bowl of dough into 3 equal portions. Roll each portion into ropes; about 9 inches long. Then braid (1 piece of each color) forming a loaf. Place in greased loaf pans, allowing bread to double in size. Bake in 350°F. oven for about 25 to 30 minutes.
Mix together fruit and pudding in a large bowl. Add Cool Whip, as mush as desired. Refrigerate until served.
Mix the ingredients together. In west Texas make sure distilled water is used. Blue food coloring is an option. Put the mixture in a spray bottle.
Drain and press moisture from crab meat. Mix together with other ingredients. Spread mixture on muffin halves. Place on cookie sheet and freeze 1 hour. (Can freeze longer if making ahead.) Remove from freezer and cut into quarters. Broil 2 to 3-inches from broiler, until brown and bubbly.
Mix the first 4 ingredients in a saucepan and boil until soft ball forms when dropped in water. Then add vanilla and pecan halves; stir together. Pour and spread over wax paper to cool.
Bake chocolate cake mix as directed on package. Pour into paper-lined cupcake tins 2/3 full. In small bowl, mix cream cheese, sugar and salt together. Then add chocolate chips. This makes the filling. Drop 1 teaspoon of filling in each cupcake. Bake as regular cupcakes, then frost. Makes 36 cupcakes.
In a casserole dish, flatten uncooked ground meat. (Season meat as desired with salt, pepper and onion). Pour tomato sauce on ground meat evenly. Pour beans, then corn on top of	tomato	sauce.	Next, mix your favorite cornbread mix and pour on top of all ingredients. Spread evenly. Place in oven at 350°. Bake 45 minutes or until cornbread is done.
Mix the first four ingredients and pour over chicken. This can be cooked, covered, in a 325° oven for one hour. Then uncover and cook until browned and tender.
Blend all ingredients in a large shallow baking pan. Bake at 325° for approximately 2 hours, stirring occasionally.
Cream together the shortening and sugar. Add the eggs, vanilla and cooled raisins. Combine the flour, baking powder, soda, cinnamon and salt. Add the dry ingredients to raisin mixture and then add nuts, if desired. Bake for 10 to 15 minutes at 350°. Batter is best to work with if refrigerated for awhile before baking.
Mash liver sausage and mix in Worcestershire sauce and green onion. Carefully unwrap crescent rolls but do not divide into triangles. Make 4 rectangles (2 triangles each). Pinch perforations to seal. Place a quarter of the liver sausage mixture into each rectangle. Fold in ends to meet and pinch to seal. Place loaves on ungreased baking sheet, seam side down. Brush tops with egg and prick to allow steam to escape. Bake for 20 minutes at 375°. Serve with a light side salad as an hors d'oeuvre or lunch.
Preheat oven to 350 degrees. Combine all ingredients in bowl and mix well. Pour into greased loaf pan.	Bake in oven 1 hour or until done.
Stem and string fresh snow peas (leave them whole); or thaw frozen peas with hot water. Simmer in 1/4 cup water about 3 minutes. Combine remaining ingredients. Stir into peas. Cover and cook 3 to 4 minutes longer, or until peas are tender-crisp.
Mix thoroughly 1/4 cup soup with remaining ingredients. Shape into 6 or 8 patties. Place in a shallow baking pan, 12 x 9-inch. Bake at 350° for 30 minutes. Spoon off fat. Mix remaining soup with 1/3 cup water. Pour over meat. Bake 10 minutes more.
Turn heat on high and cook the water out of the meat. Remove from heat and add spices and flour. Blend all together, then add water slowly. Turn on heat to medium-high until it begins to thicken, then turn down to low and cook slowly, but stirring occasionally. The flavor is even better if made a day ahead. Cook 1 to 3 hours. Serves 6 to 8.
Combine softened cream cheese and Cheddar cheese. Blend well. Add remaining ingredients except nuts. Mix well; shape into ball. Roll in nuts.
Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in salt, flour and baking powder. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonfuls of dough into confectioners sugar. Roll around and shape into a ball. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes. Makes about 50 cookies.
Roll out like pie crust and cook in hot skillet like pancakes. (No oil in skillet.)
In a medium bowl, combine turkey, half the enchilada sauce, chilies, onion flakes, and cilantro. Spoon two heaping tablespoons of the mixture down the center of each tortilla. Roll tortillas jelly-roll style to seal. Spray 9x13-inch baking dish with cooking spray. Place tortillas seam-side down in dish. Top tortillas with remaining enchilada sauce, onions, tomato, olives, and cheese. Bake at 350° for 25-30 minutes or until mixture is hot and bubbly. Serves 6.
Combine and blend cream cheese and milk. Add crabmeat (I always pick over just in case some cartilage has been overlooked), onion, horseradish, salt and pepper. Blend well by hand or by blender and spoon into ovenproof dish. Sprinkle with sliced almonds and bake at 375° for 15 minutes. Serve hot with crackers or party rye bread. (May be made a day ahead and heated before serving.)
Cream shortening; add sugar and molasses. Mix well. Add eggs, one at a time, beating after each egg. Add dry mixture alternately with milk. When well mixed, roll and pat in greased pan 3/8-inch thick (should make 7 to 8 layers). Bake at 350° for 10 to 12 minutes or until done.
Sift together flour, baking powder and salt. Add shortening, egg and milk. Blend in well drained cherries. Bake at 350° for 50 to 60 minutes. Use a 9 x 9-inch greased pan.
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.
Cream the butter; add eggs. Add the livers, finely chopped, and the hearts, if desired. Season with salt and pepper. Add enough bread crumbs to form a soft dressing that will drop from the spoon. Makes enough dressing for 6 squabs.
Mix water and cornstarch, then set aside. Grease baking dish. Slice apples into dish. Mix sugar and cinnamon, then sprinkle evenly over apples. Pour water and cornstarch mixture on top.
Boil chicken; remove from stock. Add bouillon cubes, cilantro, taco seasoning, onions, salt, pepper, corn and tomatoes. Shred chicken and add to soup. Put some Tostitos in a bowl. Sprinkle cheese on top; spoon soup over that.
Mix cocoa and water; stir until smooth. Set aside. Sift dry ingredients. Beat eggs; add soft butter and cream well. Add cocoa mixture and vanilla. Add flour and sour milk gradually. Beat well. Bake in two layers, about 350°, until brown.
Put crumbs in 1 1/2-quart baking dish. Blend into warm milk, butter, sugar, eggs, salt, cinnamon and raisins. Place baking dish in oblong cake pan of warm water 1-inch deep. Bake at 350° until knife inserted comes out clean, 40 to 45 minutes. Serve warm with sauce.
Mix all ingredients and let stand in refrigerator at least 2 hours. Better if allowed to set overnight.
Combine fruit and Cool Whip and marshmallows. Sprinkle nuts on top.
Combine ingredients, all but sour cream, after jello has dissolved in water. Pour into bowl and let set. Top with sour cream or leave plain. You can also pour a layer of jello and let set, pour sour cream on top and then pour rest of jello mixture on top and let set. (This salad can be split in half.) Easy and good.
Prepare sweet potatoes; cut into 1-inch cubes. Cook in lightly salted boiling water to cover until tender, about 15 minutes. Drain and let cool.
Brown chicken pieces in oil. Combine remaining ingredients and pour over chicken in skillet.	Cover and simmer 30 to	40 minutes or until	tender. Baste occasionally. Skim excess fat from sauce before serving.
Blend all of the ingredients in a blender or food processor. Yields about 1 quart.
Mix celery, mushroom soup and chicken soup with the spices. Add carrots, onions and potatoes. Put chicken whole in a baking bag. Pour the ingredients over the chicken and seal loosely. Bake at 300° for 2 hours.
Place chicken in pan. Mix remaining ingredients and pour over chicken. Bake at 225° for 3 to 4 hours.