HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine sugar, potatoes, butter and vanilla; mix well. Will be very thick, like play dough. Place between 2 pieces of waxed paper and roll out into a 9 x 14-inch rectangle. Spread peanut butter evenly across. Gently roll up. Wrap in waxed paper; chill. Chill 2 hours; cut into 1/2-inch slices to serve.
To the scalded milk add the sugar in a large bowl. Cool to lukewarm. Add the yeast and stir well to dissolve. Add eggs and melted shortening. Slowly stir in the flour and salt. Let rise at room temperature for 2 hours.
Add salt to water; wash mushrooms in this and drain. Combine all remaining ingredients and bring to a boil. Add mushrooms; boil up once, lower heat and simmer mushrooms covered for 10 minutes or until just tender. Cool and chill for at least 2 hours in own juice. Drain before serving. Makes 4 to 6 servings.
Cook pineapple, flour and sugar until thickened, stirring constantly. Stir in margarine. Let cool. Peel and chop apples. Drop in salt water. Drain and rinse well. (Dry apples on paper towels.) Add to pineapple mixture. Top with Cool Whip, chopped nuts and cherries. Serves 8 to 10.
In medium pan, combine white sauce mix, chicken broth and water. Add broccoli, carrot and onion. Bring to boil over high heat, stirring often. Reduce heat to low and simmer 10 to 12 minutes, stirring often until vegetables are tender. Stir in milk and pepper. Simmer 2 minutes or until heated through. Serves 4.
Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
Mixing with wet hands, shape into 4 individual loaves. Place in a shallow ungreased baking pan and bake at 350° for 30 minutes.
Soak overnight. Barbecue over medium heat for 40 minutes. Start with skinless side down. Turn 3 times; baste often.
Fry hamburger meat and onion together. Drain grease. Add seasoning mix, sour cream, refried beans and taco sauce. Mix together and put in large baking dish. Top with cheese. Bake at 350° until bubbly. Serve with tortilla chips.
In a large bowl, toss together the peanuts, Rice, Wheat and Bran Chex cereal and raisins. Melt margarine in saucepan. Stir in honey, vanilla and cinnamon until well blended. Pour syrup over nut-cereal mixture and toss to coat all pieces well. Spread mixture on a large, ungreased baking sheet. Bake at 350° for 10 minutes. Turn off oven and leave in oven for another 10 minutes. Store in an airtight container.
Roll cookie dough onto a pizza pan or cookie sheet and bake until brown. While cookie is cooling, mix together cream cheese and sugar well, then add in Cool Whip. Spread mixture on top of cookie. Cut into 2-inch squares and add a small piece of sliced fruit onto each square.
Preheat oven to 350°. Lightly grease baking sheets and set aside.
Spread beans evenly on bottom of a cookie sheet. Mix together sour cream and taco mix and layer on top of beans. Add onions, then the olives and tomatoes. Cover generously with grated cheese. Serve with chips. Great for parties!
Mix all ingredients together and enjoy with apple slices of your choice. Granny Smith's work well!
Mix cream cheese and mayonnaise and pour into serving dish to form bottom layer; then pour salsa over. Layer next 5 ingredients, finishing with tomatoes. Cover and chill at least 8 hours; serve with large taco chips or crackers.
In a small saucepan saute onion and margarine until onion is tender. Mix green beans, soup, onion and margarine and 1/2 cup of cheese in 2-quart casserole dish. Sprinkle remaining cheese on top and then cover with fried onions. Bake at 350° for 30 minutes.
Chop prunes and soak in water for 1 hour. In large skillet, heat butter & oil; add chicken and brown 5-10 minutes on all sides. Arrange chicken in shallow baking dish. Add onions to skillet and saute' 5 minutes. Stir in garlic, tomatoes, salt & pepper, and nutmeg. Simmer 5 minutes. Pour over chicken and bake at 375° for 30 minutes. Pour prune mixture over chicken and bake until chicken is tender. Serves six.
In buttered 1-quart baking dish, soak bread in milk. Combine eggs, sugar, salt and cinnamon. Stir into bread mixture. Place apple slices over top. Bake at 350° for 40 minutes or until almost set in center.
Combine flour, nuts and margarine. Press in bottom of 9 x 13-inch pan. Bake 25 minutes at 325°. Cool.
Cook spinach. Drain. Reserve liquid. In skillet, melt margarine, add flour and onion; cook until soft. Add liquids. Cook until thick. Add seasonings and cheese. Melt cheese. Sprinkle with bread crumbs. Bake at 350° until bubbly (can be made ahead).
Use the quantity of each that is to your taste to make a salad to feed 5 to 8 people.
Brown ground beef and add rest of ingredients, except rice. Blend together and bring to a boil. Add rice. Remove from heat and let stand for 5 minutes.
Cook, drain and cool noodles. Add other ingredients and toss together with Italian dressing.
Beat together until spreading consistency. Frost cool cake. Sprinkle with nuts and coconut.
Blend jalapenos and juice or water in blender. Add lemon or lime juice and soy sauce and garlic powder. Blend well. Add beer and stir. Marinate steak 24 hours and grill.
Mix lettuce, onion, tomatoes and beans together. Add meat, grated cheese, Doritos and salad dressing just before serving.
Heat the broth and garlic in heavy saucepan to boiling. Stir in the rice; cover and simmer until liquid is absorbed (about 20 minutes). Remove from heat. Stir in lemon zest and let stand covered for five minutes. Remove garlic clove. Gently stir in dill and butter. Season to taste with pepper. Serve.
Preheat oven to 375°. In a large bowl, with mixer at medium speed, beat all ingredients until well mixed, scraping bowl. Drop by teaspoonfuls, 1 inch apart, on sheet. Bake for 8 to 10 minutes, or until lightly browned. Immediately remove cookies to wire racks; cool.
Cook potatoes and carrots until tender; drain. Brown meat, then pepper and onions; drain. Mix milk, margarine and flour. Bring to a boil to make a thin sauce, then layer potatoes and carrots in baking dish with meat. Add sauce and bake 20 minutes at 350°.
Place apples in bottom of 9 x 13-inch pan. Mix and sprinkle/toss with apples the white sugar, salt, cinnamon and 2 tablespoons flour.
Cut quince in quarters, core and peel. Cover with water and boil in covered pan until tender. Place fruit juice in covered jar and refrigerate until needed. Pinch 3/4 of one slice of bread into 1-inch pieces to cover bottom of small baking dish. Pour quince pieces and some juice on top of bread. Sprinkle raisins over quince and bread. Make another layer of bread. Place small pieces of margarine over top and sprinkle brown sugar on top. Add juice to within 1-inch of top of mixture. Bake in preheated oven at 375° for about 20 to 30 minutes or until top is brown and juice is thickened.
Brown ground beef and drain. Add onion soup mix, mushroom soup, chicken broth and 1 cup water. Simmer for about 25 minutes. Mix the meat mixture with crumbled cornbread. Put into 9 x 13 baking dish in the oven for about 20 minutes at 350°.
Boil chicken and shred into bite-sized pieces. Layer on bottom of long rectangular casserole dish. Mix cream of mushroom soup, cream of celery soup and sour cream. Pour on top of chicken. Sprinkle crushed Ritz crackers. Melt butter and pour on top of crackers. Sprinkle with poppy seed. Bake at 350° for 30 minutes.
Mix flour, butter and pecans as a biscuit dough and spread in rectangle baking dish. Bake 15 minutes at 375°.
Boil one small potato. Peel and mash in mixing bowl. Add powdered sugar until able to be rolled flat. After rolled flat, spread with peanut butter. Roll up like jelly roll. Wrap wax paper around roll and put in refrigerator to let chill. Slice and serve.
Mix together everything, but the cheese. Pour half of the mixture in a well-greased, hot skillet (iron pan is best). Sprinkle 1/2 cheese on top of this mixture. Pour rest of combined mix on top of this and then sprinkle rest of cheese on top. Bake at 350° for 35 to 40 minutes.
Combine flour, cinnamon, salt and soda; set aside. Combine oil, eggs and sugar; mix well with electric mixer on medium speed. Add dry ingredients slowly, stirring until all are moist. Stir in nuts and strawberries. Put in 2 greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour until pick comes out clean. Cool in pans 10 minutes. Remove on wire rack.
Fry bacon until very crisp. Remove bacon from large pot. Pour off some of the fat, but reserve a large portion to saute chopped onion. Add balance of ingredients except reserved bacon. Bring to a boil, then turn way down and simmer 1/2 hour. Add crushed, crisp bacon and simmer another 45 minutes to 1 hour. Take a potato masher and run it through the soup to break up some of the chunks. Serve with fresh rye or pumpernickel bread and butter. Hearty winter meal. Serves 6 to 8.
Cook onion and celery in oil about 5 minutes in electric frypan. Add next 3 ingredients and 1 1/2 or 2 cups hot water. Bring to a boil and simmer 5 minutes. Add 2 tablespoons soy sauce. Blend cornstarch and 1/4 cup water. Add to mixture and cook, stirring until thickened. Season with salt and pepper and serve on rice with additional soy sauce. Serves 4.
Brown first 4 ingredients until tender. In large pot, mix all ingredients and simmer for 1 hour.
Shred remaining cabbage. Boil 10 minutes in small amount of water. Drain and cool. Mix together the cracker crumbs, eggs, milk, flour, salt and pepper. Stir until well blended; add to cooked cabbage. Shape 6 cabbage leaves inside a white cloth. Fill with a combined cooked cabbage and egg and cracker mixture. Tie cloth at top so mixture will hold its shape and resemble a cabbage head. Fill a pot 2/3 full of water and put cloth containing cabbage leaves filled with mixture in it and boil 20 to 25 minutes. Untie cloth and turn upside down on platter. Pour browned butter over top and serve. This takes a little time but is very good.
Take the juice of the pineapple and berries and add enough water to make 1 1/2 cups. Bring to a boil and mix with other ingredients. Put half of the mixture in the refrigerator until it jells. Spread sour cream over it and add other half of mixture. Return to the refrigerator to let fully congeal.
Mix pineapple, sugar, flour and eggs; put in a greased casserole. Melt margarine in skillet, add bread cubes and brown lightly. Place cubes on top of pineapple mixture and brown lightly. Bake 30 minutes at 350°.
Bring first four ingredients to boil. Stir in Jack Daniels and simmer 5 minutes. Cool and refrigerate.
Mix all ingredients well. Drop by spoonfuls in deep oil until floats on top and browns on both sides.
Boil chicken until meat pulls away from ends of leg bones or until done. Cool and take meat off bones, pulling into chunks or bite size pieces. Using a 2 or 3-quart casserole dish, layer chicken on bottom. Partially cook broccoli and layer on top of chicken. Slice hard-boiled eggs and place on top of broccoli (optional). In separate bowl, mix together the sour cream, soups, salt and pepper. Spread over the top of casserole. Top with cheese. Refrigerate until ready to bake. Best if made the day before and baked the next day. Bake at 350° for approximately 45 minutes (or until bubbly). Serve over cooked rice. Yields 5 to 6 servings. Also good with asparagus instead of broccoli.
Friends must be cared for and tended, not put on the back burner. Shower them with love letters, phone calls, gifts and compliments. Contacts need to be regular.
Grease and flour 9-inch pan. Sift flour with sugar, baking powder and salt into mixing bowl. Add shortening and milk. Beat 1 1/2 minutes at low speed with mixer or 225 strokes with a spoon. Add egg and vanilla extract. Beat 1 1/2 minutes more. Pour into pan. Bake at 350° for 20 to 25 minutes, until cake springs back when lightly touched in center.
Mix all ingredients, except bread crumbs or crushed potato chips, and put into buttered 9 x 13-inch baking dish. Sprinkle with bread crumbs or potato chips. Bake at 350° for 30 minutes. Cut into squares.
Cream the shortening, sugar, butter, peanut butter and eggs thoroughly. Sift flour, baking powder, soda and salt. Stir into creamed mixture. Heat oven to 375°. Roll dough into balls the size of walnuts. Place 3-inches apart on lightly greased baking sheet. Flatten and crisscross with fork dipped in flour. Bake 10 to 12 minutes. Makes about 3 dozen.
Cream butter and sugar; add applesauce. Gradually stir in flour and other dry ingredients. Mix well. Add vanilla. Add raisins that have been coated with a little of the flour. Grease and flour 2 (8-inch) cake pans. Bake at 325° to 350° for 20 to 25 minutes. Invert and leave pans over cake until perfectly cold before handling. Frost with White Icing.
Mix all ingredients except cookies. Layer pudding mixture and Oreos ending with Oreo cookies. Use a new, clean flower pot with artificial flowers or use vanilla sandwich cookies instead of Oreo and put in a clean pail with shovel (looks like beach sand).
Thinly slice onion and separate into rings. Place in small bowl or pack into 2-cup jar. Combine sugar, salt, dill weed, vinegar and water in small pan.
Preheat oven to 375°. Unroll dough carefully into 4 rectangles. Do not separate into triangles. On a floured surface, roll out each rectangle to 9 x 4-inches. Cut each rectangle lengthwise into 3 strips. Stretch bacon into 9-inch strips. Twist each piece of bacon with a strip of dough. Place twists on a baking sheet. Brush with beaten egg. Bake for 15 minutes or until dough is golden. Cool slightly and then serve warm.
Cook cornbread per package directions. Cool. Crumble into a large bowl. Add 1 chopped green pepper, chopped onion, mayonnaise, tomatoes and season to taste. Chill and serve.
Heat oven to 350°. Grease bottoms only of two 9 x 5 x 3-inch loaf pans. Mix sugar and shortening in a 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder. Stir in nuts and raisins (or pineapple). Pour into pans. Bake until a wooden pick comes out clean when inserted in center, 60 to 70 minutes. Cool 5 minutes.
Cook pudding with 2 cups milk as per instructions on package. Add pudding and applesauce (for moistness) to cake mix and beat for 3 minutes or until smooth. Pour into greased and floured 9 x 13-inch cake pan. Sprinkle chocolate chips on the top. Bake at 350° for 25 to 30 minutes. Test done with toothpick. Do not overbake! May sprinkle with powdered sugar.
Put first three ingredients in large heavy pan and bring to a boil until soft ball stage. Remove from fire and add marshmallow cream, nuts, vanilla and chips. Stir until chocolate melts. Pour into a buttered pan. Cut in squares when cool.
Separate eggs and beat whites until stiff. Set aside. Cream margarine and shortening and add sugar. Add egg yolks, 1 at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites.
In a large mixing bowl, combine ingredients as listed.	Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 15 minutes. Cookies will be crunchy.
Melt butter in large casserole dish. Add onion. Cook (stirring until brown) approximately 5 minutes. Reduce heat to moderate-low and cover. Cook until soft, then stir in sweet potatoes and chicken broth. Bring to boil. Lower heat and simmer, partially covered, approximately 25 minutes. Next strain soup. Reserve solid and liquid separately. Put solid in blender and puree. Whisk puree into a liquid and return to casserole. Stir in jalapeno pepper and corn. Cook 5 minutes until pepper is crisp and tender. Whisk in cream, juice and grated rind. Season with salt and pepper. Gently heat. Serve with individual dollops of sour cream and parsley; enjoy.
Dissolve yeast in water. Add milk, salt, honey and shortening. Beat in 1/2 of flour. Mix well. Gradually add remaining flour. Let raise until double. Make 2 loaves or sweet rolls. Bake at 375° for 45 minutes.
Mash squash. Mix all ingredients together and blend well. Pour into a buttered dish. Bake at 350° for 30 minutes or until set.
Cut cream cheese and butter into Bisquick until crumbly. Blend in 1/3 cup milk. Turn onto floured board. Knead 8 to 10 strokes.
Cook rice as usual. Set aside. Blend spices with butter in skillet, add shrimp and cook. Put rice in casserole, add shrimp and broth, bake 25 minutes at 350°. May add other spices- Cajun type. Delicious! 12 oz. spaghetti, cooked and 8 oz. cubed Velveeta cheese may be substituted for rice.
Fry bacon until crisp; drain and reserve drippings. Cook okra in bacon drippings. Add green peppers and onions to okra. Stir in tomatoes and cooked bacon; add salt and pepper. Cover skillet and cook about 15 minutes. Serves 8.
Combine beans, dressing and seasonings; toss gently. Cover and refrigerate until chilled. Place marinated beans in large salad bowl. Arrange fresh vegetables around sides of the bowl and garnish with fresh parsley. Makes about 6 servings.
Mix flour, sugar, baking powder, butter and salt. Add the well beaten eggs and milk. Mix with a wooden spoon. Add raisins and pecans. Add lemon extract last and mix well. Grease and flour a loaf pan. Add batter mixture and bake at 350° for 1 1/2 hours.
Beat cake mix, jello, eggs, water and flour two minutes at medium speed. Add strawberries. Beat 1 minute more. Add oil and beat one more minute. Bake at 350° for 35 to 40 minutes in two round or square 9-inch pans. Can also be made in 9 x 13-inch pan. Let set 10 minutes before removing from pan.
Put first 5 ingredients into large bowl. Beat at high speed for a full 15 minutes. The mixture should come to the top of the bowl. Beat cream and vanilla, fold into mixture. Put in baked pie shell. Put in the freezer until ready to serve.
Combine milk, lemon juice, peaches and Cool Whip. Pour into pie crust and chill.
Place Twinkies in bottom of 9 x 12-inch dish. Prepare pudding mix. Spread pudding over Twinkies. Layer bananas, pineapple and strawberries (with juice). Top with Cool Whip. Chill until serving time.
Brown beef and onion together. Add remaining ingredients, except hot roll mix and Crisco. Bring to a boil. Simmer about 20 to 30 minutes. Mix roll mix according to package directions. Divide dough into 24 equal parts (small balls). Flatten each dough ball and place 1 spoonful of mixture in center. Form dough around meat mixture, sealing seams so juice stays inside. Allow dough to rise again. Deep-fry in hot Crisco at 360° for about 5 minutes or until golden brown. Drain on absorbent paper. Best when eaten immediately, but also good to warm up leftovers in microwave.
Mix crumb mixture as directed on package. Press onto bottoms of 12 paper-lined muffin cups. Beat milk, filling mix, pumpkin and spice with electric mixer on low speed until blended. Beat on medium speed 3 minutes. Filling will be thick. Spoon over crumb mixture. Refrigerate at least 1 hour or until ready to serve. Garnish as desired. Makes 12.
Peel apples; slice into buttered glass pie plate. Drizzle orange juice over apples. Make topping by mixing the remaining ingredients together until mealy. Sprinkle on top of apples. Bake at 375° for 30 to 40 minutes or until apples are soft. Makes 6 servings.
Combine eggs and water in a small bowl. Cover with heavy-duty plastic wrap and microwave on High for 1 1/2 to 2 minutes or until eggs are set, stirring after 1 minute. Chop eggs and set aside.
Brown hamburger; cook with onions. Add remaining ingredients; cook 1 1/2 hours.
Beat eggs and sugar until thick. Add corn syrup, pecans and vanilla. Pour into 9-inch pie shell. Bake at 300° for 1 hour.
Brown beef; remove fat. Add water and simmer 20 minutes. Stir in tomatoes, bouillon and spices. Simmer for one hour. Add vegetables and alphabet soup; cook for 30 minutes.
Prepare brownie mix as directed and put in a 13 x 9-inch pan. Beat in bowl the cream cheese, sugar and vanilla. Add egg and mix. Pour creamed mixture over brownie mix and swirl with knife. Sprinkle top with chocolate chips. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Beat (dry) cake mix, margarine and eggs on low speed until dough forms. Press into ungreased jelly roll pan (15 x 10 x 1-inch). Bake until golden brown and crust begins to pull away from sides of pan or until toothpick comes out clean, 20 to 25 minutes.
Cream together sugar and oleo, adding eggs last. Combine flour, salt, nuts and chopped dates. Mix soda with boiling water and let stand for 5 minutes. Combine all three mixtures. Bake in greased muffin tins. Makes 24 muffins. You may also add bananas.
Crush strawberries and add sugar. Let mixture stand for a half hour. Soak gelatin in 3 tablespoons water. Dissolve this in 3 tablespoons of boiling water. Stir gelatin into strawberries and cool. When softly set, lightly fold in whipped cream and pour into pie shell.
Combine apples and water in large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes, until apples are tender. Drain well. Return to saucepan and mash slightly with potato masher. Stir in sugar, allspice and salt.
Add sugar gradually to beaten eggs, beating well after each addition. When mixture becomes very stiff, add other ingredients and mix thoroughly. Freeze in gallon ice cream freezer.
Boil ribs 10 minutes. Remove and place in crock-pot. Pour in barbecue sauce and add 1 cup water. Do not make too watery. Season with salt and pepper. Cook on low heat for 6 to 8 hours.
Microwave Oven: In 1 1/2-quart microwave-safe casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 of the onions. Cover; microwave on High for 7 minutes or until hot, stirring once during cooking. Sprinkle with remaining onions. Microwave, uncovered, on High for 1 minute. Makes 6 servings.
Cut beef steak lengthwise into 1/8-inch strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch. Stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Makes four servings.
Mix all ingredients well; make one-inch balls and drop into hot tomato sauce. Simmer about 2 hours.
Cut a square of wax paper to line a 9 x 9 x 2-inch baking pan. Preheat the oven to 350°. Melt the chocolate and butter and set aside. Beat the eggs, gradually add the sugar until well blended. Add salt and vanilla, then add the flour and nuts and finally the chocolate mixture. Pour into pan immediately and bake at 350° for 20 to 25 minutes. Test with a toothpick. Remove from the pan and peel off the wax paper. Cool completely before cutting into desired size.
Beat eggs; add zucchini, onion, oil, Bisquick mix, cheese and spices. Mix until well blended. Pour into buttered 12-inch pie plate or oblong dish. Bake at 350° for about 45 minutes. Serve warm.
Combine soup, cheese, Worcestershire, lemon juice and chives. Cover and heat in slow cooking pot for 2 to 2 1/2 hours. Stir until smooth. Keep hot in pot and dip celery, cauliflower and corn chips.
Cut chicken into serving pieces. Spray a 6 x 12-inch casserole dish with Pam. Put rice in dish. Sprinkle dry onion soup over rice; add water. Place chicken in single layer, skin side up, on top of rice. Spoon celery soup, saving 1/2 can for heating over. Bake, uncovered, at 350°.
Cook pasta as directed. Drain. Pour about 1 cup of the salad dressing over the pasta and refrigerate. Once cool, add the vegetables and more dressing to taste. Refrigerate until ready to serve.
Combine all the ingredients except powdered sugar and blend well. Pour into Pam sprayed or greased and floured 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Cool thoroughly before slicing. Sprinkle with powdered sugar.
Turn your oven to 375°. In the small pan, melt butter. While it's hot, add both sugars; stir, then let cool a bit. While the butter mixture is cooling, mix the flour, soda and salt in the mixing bowl. In small bowl, beat egg lightly. Add egg and vanilla to butter. Add butter, egg and vanilla to flour. Stir. Add chocolate chips and nuts if you want them. Stir well; refrigerate for 30 minutes. Roll dough into walnut size balls. Place on cookie sheet; bake 12 minutes.