HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first four ingredients together, set aside. Sift together remaining ingredients and then add to first mixture. Roll into balls the size of walnuts and place on ungreased cookie sheet. Bake at 350° for 11 minutes. Makes 3-4 dozen.
Combine all ingredients, stirring well. Cover and chill. Yields 1 cup.
Soften margarine. Add peanut butter and sugar; mix well. (May seem impossible, but keep mixing with hands as if kneading dough.) Roll into small balls and refrigerate on cookie sheets.
Cream together brown sugar, butter, shortening and eggs. In another bowl, add molasses to boiling water, then mix in with creamed mixture. Add all dry ingredients to creamed mixture and stir thoroughly until blended and smooth. Bake at 350° in greased and floured 15 x 12 x 1-inch pan. Bake for 20 to 25 minutes (do not overbake). While still warm, frost with thin white icing. Cool. Cut into bars.
Sift flour, baking powder and salt. Melt margarine and then add brown sugar. Mix well. Cool slightly. Add 2 slightly beaten eggs and vanilla. Blend. Add flour mixture and nuts. Mix well. Spread in a greased 7 x 11-inch pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Cool in pan before cutting.
Cook peas in boiling water for 3 minutes. Cool. Shred lettuce. Combine with peas, onion, mayonnaise, bacon, cheese and salt. Toss until ingredients are mixed well. Chill overnight.
Blend shortening, margarine, sugars and peanut butter. Add eggs and mix well. Add remaining ingredients.
Pour first 2 ingredients into a 9 x 13-inch cake pan. Sprinkle cake mix over fruit. Add pecan bits, if you wish. Cut pats of butter and put all over the top. Bake at 350° for 50 to 60 minutes.
Whip cream cheese; fry and crumble bacon. Clean mushrooms and remove stems. Mix cream cheese and bacon crumbs. Spoon into mushroom caps. Brush outside of mushrooms with melted margarine and set on cookie sheet. Broil 5 minutes or until top is slightly brown.
Mix and form into roll. Put in refrigerator overnight. Slice thin. Bake in hot oven.
Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream: pour into crust.
Preheat oven to 350°. Grease and line 2 loaf pans with waxed paper. Blend eggs and milk, then stir in Bisquick and cheese. Blend well. Pour into greased loaf pans and bake 1 hour at 350°. Cool 5 minutes and slice 1/2-inch thick.
Blend peppers to a fine mush. Put in heavy saucepan and add sugar and vinegar. Bring to a boil and boil vigorously while stirring, 2 minutes. Set aside; skim. Add pectin and pour into sterilized jars.
Mix all together, refrigerate at least 3 hours before serving. Serving tip: Serve in new pottery, flower pot, top with fresh mint leaves or a few silk flower stems. Have fun! Enjoy!
Combine peanut butter and chips and microwave 2 minutes, stirring after each minute. Add chow mein noodles and nuts and drop on wax paper and refrigerate until set.
Stew chicken until tender, dice chicken. Add soup and broth, simmer until creamy. In a 9 by 13 in. casserole dish cover bottom with mixture. Place 2 tortillas on top, if they are slightly overlapping it's okay. Next start layering with tortillas, chicken, then cheese. Repeat until tortillas are gone. End with sauce, leave off cheese and bake 25 min. at 350°. Top with cheese and let stand 10 minutes, cut and serve. To add a bite you can add green chilies when you simmer.
Chop all ingredients fine and pour on sauce; toss well. Keep in refrigerator.
Cook noodles al dente. Steam broccoli until tender. Cook chicken until tender, then debone; cut up in bite size pieces and reserve stock. Combine last 5 ingredients for sauce. Using 3 (8-inch) square foil pans, layer noodles, broccoli, chicken and sauce. Bake at 350° for 30 minutes. Toward end of cooking (when bubbly) sprinkle grated Cheddar cheese on top. Freezes well: bake foil wrapped casserole for 1 1/2 hours.
Chop chicken in small cubes and fry in oil. Mix all canned ingredients in a deep pan. Stir in chicken and heat until warm. Spoon over tortilla chips or use as a dip.
Bring milk, cocoa and sugar to a boil. Boil for 1 minute. Add 1 stick butter and the peanut butter. Stir until melted. Add the oatmeal. Stir and drop onto wax paper to cool.
Blend together. Roll into balls the size of quarters. Bake 9 minutes at 350°.
Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add squash. Sift together flour, baking powder, soda, salt and spices. Reserve 1/4 cup flour mixture and work it into dates and nuts. Add flour mixture to squash mixture. Stir in dates and nuts into batter. Turn batter into greased 9 x 5 x 3 1/2-inch pan and bake for 1 hour.
Mix first 5 ingredients with 1 1/2 cups salt. Let set overnight. Drain. Tie all spices in cloth bag and add to vinegar and simmer 30 minutes. Add all other ingredients. Simmer until hot. Remove spiced bag. Pack hot Chow Chow into jars and seal at once.
Put crushed walnuts on the bottom of a greased Bundt pan. Mix all other ingredients and pour over walnuts. Bake at 325° for 1 hour.
Combine butter and almonds in a 2-cup glass measure. Microwave, uncovered, at power level High for 4 to 6 minutes, or until almonds are lightly browned, stirring twice.
Toast sesame seed and almonds about 10 minutes. Mix cabbage and onion. Crumble noodles in with nuts and seed.
Grind peppers and drain well. Use juices, enough to make 2 cups (can use blender and blend peppers, use pulp and juice).
Make dressing at least 1 hour ahead so spices can blend (very runny, so toss just before serving).
Layer chili, onion, cheese and Fritos in a casserole. Bake at 350° for 40 minutes.
Combine and heat in saucepan over very low heat until cheese is melted. Serve with chips.
Moisten stuffing with 3 tablespoons hot water. Spread stuffing onto top of each steak. Roll up; fasten each with toothpick. Brown in nonstick skillet over medium heat about 6 minutes. Add remaining ingredients and 1/4 cup water. Bring to boil. Lower heat; simmer 20 to 30 minutes until tender.
Chop fruits and nuts; mix all ingredients well and drop by teaspoon on cookie sheet. Bake at 350° until browned.
Sift flour with sugar, salt and nutmeg. Cut in peanut butter and butter until mixture is crumbly; add peanuts. Peel apples; slice thin and place in well-greased baking dish (10 x 7 x 2-inch). Sprinkle peanut butter mixture evenly over top of apples. Bake 40 minutes at 350°, then increase temperature to 425° and bake 10 minutes longer or until browned. Serve warm with ice cream.
Scoop out center of rye bread. Mix together the first 8 ingredients and fill center of rye bread. Arrange slices from 1 party stick dark rye and 1 party stick light rye around the edges.
Mix well all ingredients; turn into pie shell. Dot with margarine. Bake at 425° for 40 to 50 minutes.
Chop salmon fine. Add salt, pepper, crumbs and lemon juice. Add beaten egg yolks, mixing thoroughly, then fold in stiffly beaten egg whites. Place in greased custard cups. Set in pan of hot water and bake in moderate oven at 375° for 30 minutes. Unmold on a hot platter. Garnish each with a sprig of parsley and serve with a sauce. Serves 6.
Melt the oleo in 9 x 12-inch pan. Layer the ingredients as given; except milk. Then pour milk over all and bake at 350° for 30 minutes. Cool before cutting.
In medium bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and milk mixture (do not beat) until all is moist. Fold in blueberries. Fill 12 greased muffin tins about 2/3 full. Bake in preheated 400° oven 20 to 25 minutes. Remove to rack to cool slightly. Serve warm. Makes 12 muffins.
Cook sweet potatoes until nearly done in boiling salted water. Peel them and cut into 1/4-inch slices. Grease a baking dish and place in alternating layers the sweet potatoes and apples. (If the apples are not tart, sprinkle them with lemon juice.) Sprinkle the layers with brown sugar. Dot them with 4 tablespoons butter. Pour over them water or apple juice. Bake at 350° for 1 hour.
Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
Brown beef, heat can of sauce with 1 can water. After meat is brown, add a little of sauce, peppers and seasoning; simmer. Heat oven to 350°.
Cook pork and place evenly in bottom of a 13x9-inch dish. Layer bread cubes on top of pork. Mix together eggs, cheese, mustard and milk. Add salt and pepper to season. Pour mixture over bread and pork. Cover dish and refrigerate overnight. Bake at 350° for 60 to 75 minutes, or until eggs are slightly brown on top.
Cream the butter and cream cheese until soft. Add sugar and cream until light and fluffy. Add egg yolks and orange extract. Add flour and salt. Mix and chill dough 10 minutes. Pack into cookie gun and make desired shapes. Bake 10 to 12 minutes at 400°. Makes 5 dozen.
In skillet, saute beef cubes, onion and butter until meat is brown. Add bouillon and Worcestershire sauce. Cover and simmer 1 hour until meat is tender. Add mushrooms, sour cream and flour to meat mixture. Cook for 5 minutes until sauce is thickened. Meanwhile, cook noodles; drain. Pour meat mixture with noodles and mix well.
Stir cocoa and soda in mixing bowl; add 1/3 cup oil. Add boiling water; stir until thickens. Add sugar, eggs and remaining 1/3 cup oil. Stir; add flour, vanilla and salt. Blend. Pour into lightly greased 13 x 9-inch pan. Bake 30 to 32 minutes in a 350° oven. Frost if desired.
Mix all ingredients in blender until smooth, about 30 seconds. Serve with cucumbers, quartered lengthwise.
Mix first 6 ingredients together. Add milk to make gallon. Put in freezer and freeze until done.
Mix sugar, crumbs, peanut butter and butter in a bowl until blended. Put into greased 13 x 9-inch pan and press into even layer. Spread melted chocolate over top. Refrigerate at least 2 hours. Let stand 1/2 hour before cutting.
Put a mixing bowl and beaters of mixer in freezer. Put the milk in the refrigerator. Put a layer of graham crackers in the bottom of a 13 x 9-inch (1/4 sheet) cake pan. Take the milk out of the refrigerator when chilled. Put in chilled mixing bowl and beat on medium speed. As you beat the milk, slowly add in the sugar, lemon and vanilla. Blend all ingredients well, then pour the mixture over the graham crackers carefully. Put another layer of graham crackers over the lemon mixture to make a sandwich. Freeze at least 4 to 6 hours. Cut in squares and serve. Serves 6 to 12, depending on the size squares cut.
Brown meat and onion. Add salt, pepper, basil and parsley to taste. Add rice. When meat is cooled, add 5 eggs, Parmesan cheese and Mozzarella cheese.
Press crescent rolls into a 15 x 10-inch baking dish. Bake at 350° for 12 to 15 minutes. Let cool.
Mix together the first 7 ingredients. Mix together the flour, soda, baking powder, cloves and cinnamon. Mix all ingredients together, then add raisins and walnuts. Pour into 2 greased bread pans. Bake at 350° for 60 to 70 minutes.
Preheat oven to 350°. Grease baking sheet. Cream butter, shortening and sugars until light and fluffy. Mix in eggs and vanilla. Combine flour, baking powder, cinnamon and salt. Add to creamed mixture. Blend thoroughly. Stir in oats and Raisin Bran. Drop by level tablespoon 2 inches apart onto baking sheet. Bake 11 to 13 minutes or until bottoms are lightly browned. Let cool for 1 minute before removing from baking sheet.
In saucepan over low heat, melt butter. Stir in flour, salt, pepper and paprika until smooth. Gradually stir in milk; cook, stirring constantly until thickened and smooth. Add cheese and cook until cheese is melted. Pour over hot cooked vegetables.
Brown ground beef with chopped onion and pepperoni. Drain grease and add spaghetti sauce and bell pepper. Simmer 20 minutes, covered. Prepare noodles in advance and add to casserole dish. Pour sauce over noodles and sprinkle Mozzarella cheese over the sauce (as much as you like). Bake at 400° for 5 minutes or until cheese is melted. Sprinkle with Parmesan cheese.
Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Makes 2 1/2 cups, enough for 2 (9-inch) or 3 (8-inch) layers.
Combine 1 tablespoon of the flour with the salt; dredge the meat in mixture. Heat skillet, then add 2 tablespoons of the butter. When melted, add the sirloin strips and brown quickly, flipping meat on all sides. Add mushroom slices, onion and garlic; cook 3 to 4 minutes or until onion is barely tender. Remove the meat and mushrooms from the skillet. Add the remaining butter to the pan drippings; when melted, blend in the remaining flour. Add tomato paste. Slowly pour in beef broth and cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. This much can be done ahead of time, like the night before. Stir in sour cream and sherry; heat briefly and serve.
Put blueberries in a 9 x 13-inch baking dish. Add pineapple over blueberries. Sprinkle with nuts. Sprinkle cake mix on top and melt butter. Pour over cake mix. Bake for 1 hour at 350°.
Blend together sugar, salt, sour cream, onions and vinegar. Stir in cucumbers. Chill at least 2 hours. Makes about 6 cups.
In a 2-quart saucepan, combine corn syrup, brown sugar and dash of salt. Cook and stir until mixture comes to a full boil. Stir in cereals, chocolate chips and vanilla. Press into an ungreased 9 x 9 x 2-inch pan. Chill 1 hour; cut into bars.
Melt chocolate and butter in saucepan over very low heat. Stir constantly. Cool. Beat eggs, sugar and vanilla in large mixing bowl on high speed for 10 minutes. Blend in chocolate on low speed. Add flour, beating just to blend. Stir in nuts. Spread in a greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Melt butter with onion soup mix. Put 1/2 cup water in casserole. Layer potatoes, alternately with onion soup and butter mixture. End with mix on top. Bake, covered, in 350° oven for 30 to 40 minutes.
Saute onions, pepper and celery before mixing with other ingredients and putting into oblong Pyrex baking dish. Bake at 350° for 30 to 45 minutes until hot.
Beat 2 sticks margarine and sugar. Add flour, pecans, 1/2 cup cocoa, eggs, vanilla and salt. Bake at 350° for 35 minutes. Sprinkle marshmallows on top and return to warm oven for 5 to 10 minutes or until melted. Mix powdered sugar, milk, 1/3 cup cocoa and 1/2 stick margarine. Spread on warm cake.
Mix all ingredients well. Chill overnight. You can freeze in ring mold and slice to serve on lettuce.
In heavy pot, assemble all ingredients, but corn. Cook, watch constantly to keep the stew from burning, about 2 hours or until thick. Add corn during the last 1/2 hour. If stew is too thin, thicken with some mashed potatoes; use potato flakes if you don't have leftover potatoes.
Combine sugar, water, lime juice, chopped mint, anise seed and salt. Place in small saucepan; bring to a boil and boil 2 minutes. Cover and steep 10 minutes. Cool and then chill. Place fruit in bowl and strain syrup over fruit to remove anise seed. Cover and chill 2 hours or until ready to serve. Makes 10 servings.
In a 9-inch pie plate, mix enough Grape-Nuts cereal with enough apple juice concentrate to shape in pie plate. This is a great crust for a low-fat pumpkin pie or can be used for unbaked pies as well.
In a mixing bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1 inch balls. Place on ungreased cookie sheets and flatten with fingers. Bake at 300° for 20-25 minutes. Cool on a wire rack. When cool, dust with confectioners sugar. Yield: about 5 dozen.
Measure flour and resift with salt. Add slowly to beaten eggs. Mix until well blended. Roll very thin in a rectangle shape on floured board. Let dry 1/2 hour. Slice noodles. Separate and dry completely. (Good in soup or cook for use in casseroles.)
Boil spaghetti; drain well. While hot, add margarine, eggs and Parmesan cheese to spaghetti. Mix well. Brown beef; drain and add to spaghetti sauce. In a 2-quart casserole dish, form spaghetti mixture into a crust. Add cottage cheese on top of spaghetti. Pour spaghetti sauce with meat over this. Add Mozzarella cheese. Sprinkle oregano over cheese. Bake at 350° for 20 to 30 minutes.
Combine oil, eggs and vanilla in a "big" bowl until well mixed. Add sugars and mix well. Combine flour, soda and salt. Add to sugar mixture, beating until well blended. Stir in cereal and remaining ingredients. Drop by level tablespoonful onto lightly greased cookie sheet. Bake at 350° for 12 minutes. Cool slightly on cookie sheet, then remove to wire rack. Yields 9 dozen cookies.
Cook all ingredients in 1 1/2-quart saucepan on medium heat for 4 to 5 minutes until forms a stiff ball stirring constantly. Take dough out of saucepan and let stand for 5 minutes. Knead dough about 30 seconds or until well blended and smooth. Cool completely. Store in airtight container in refrigerator. Will last about 6 weeks.
Combine all ingredients in a large kettle. Simmer for 5 to 7 minutes, stirring occasionally. Pour into large shallow container to cool. Stir occasionally. Spoon into freezer bags. Freeze.
Prepare pudding according to directions. While warm, stir in cake mix and oil; blend well. Pour into a 13 x 9-inch greased pan. Sprinkle with chocolate chips and chopped nuts. Bake at 350° for 20 to 25 minutes.
Mix flour, cocoa and sugar together in a kettle. Add milk and water. Cook until thick. Stir in butter. Serve with breakfast.
Cream sugar and butter thoroughly. Beat in eggs. Mix soda and flour together and add to mixture along with buttermilk and vanilla. Chill dough overnight. Roll out and cut. Cook for 8 to 10 minutes at 400°.
Mix first five ingredients well. Batter will be real thick. Fold in sour cream. Add chocolate chips. Bake in a greased and floured Bundt pan at 350° for 1 hour or until cake pulls away from side of the pan and top is crusty. Cool for 30 minutes before removing from pan.
Boil chicken with salt and pepper to taste. Remove and let cool. Remove bones; cut into bite size pieces and place in a casserole dish. Combine soups and sour cream. Pour over chicken. Top with cracker crumbs. Pour melted butter over crumbs. Bake, uncovered, for 45 minutes at 350°.
Dissolve gelatin in hot water. Add juice from pineapple. Chill until slightly thickened, then fold in remaining ingredients and chill until set.
Mix sugar, corn syrup, eggs and butter in blender. Mix in pecan halves by hand. Fill unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Soften cream cheese and combine all ingredients. Chill. Shape on serving board to resemble pine cone, ball, log, etc. Garnish with chopped nuts or cracker crumbs. Serve with fruit and/or crackers. Makes 1 3/4 cups.
Mix cake mix as directed. Add creme de menthe and mix. Bake in 9 x 13-inch greased and floured pan for 30 to 35 minutes at 350°. Cool. Cover with entire can of Hershey's chocolate fudge topping. Cover with Cool Whip to which 3 tablespoons creme de menthe has been added. Refrigerate. Great for holidays.
Melt margarine, mix with pretzels and sugar. Spread evenly in large Pyrex dish. Bake at 350° for 6 minutes. Cool. Have cream cheese at room temperature. Mix well with Cool Whip and sugar. Spread over cooled crust. Pour 2 cups boiling water over jello and stir until dissolved. Chill until it begins to thicken. Add strawberries, stir well into jello and pour over the cream cheese. Chill several hours before serving.
Cook rice and broccoli separately until done; drain. Saute onion in oleo; do not brown. Mix all ingredients together. Bake 1 hour at 350°. Makes a big casserole.
Mix together flour, baking soda and cinnamon. Beat together butter and sugars at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap and chill for 1 hour. Preheat oven to 350°. Grease two cookie sheets. Shape dough into 1 inch balls. Flatten each cookie. Bake cookies until lightly browned around edges. About 10 to 12 minutes.
In large bowl mix dry ingredients. In a saucepan dissolve Jell-O in hot water. When dissolved, pour into dry mixture; add remaining ingredients, stirring well. Pour into 3 (9-inch) pans. Bake at 350° for 30 minutes.
Cream butter in large bowl, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time; add vanilla. In another bowl sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Add bananas and nuts, mixing gently just until blended. Turn into buttered 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. Let cool thoroughly then frost with cream cheese frosting.
Beat eggs until foamy or whiz in the blender. Add the soup and bacon. Melt the margarine in a skillet and cook eggs as you would for scrambled eggs. Spoon into warmed pitas and top with the shredded Cheddar.
Cook turkey in a medium saucepan until meat is brown, stirring to crumble the meat. Drain well. Add remaining ingredients and cook over medium heat, stirring until cheese melts. To serve, transfer dip to a chafing dish and serve warm with tortilla chips. Makes 1 quart.
Beat eggs and oil until foamy. Sift flour, salt, baking soda and cinnamon together. Add to egg mixture. Add remaining ingredients and mix. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Remove from oven and top with cream cheese topping while hot.
Wash spinach and mushrooms. Remove spinach stems; slice mushrooms and onions. Crumble Feta cheese and bacon. Add all other ingredients except Feta cheese to the spinach. Toss; then add Feta cheese; toss again.
Melt margarine; add cocoa and milk. Stir. Bring to a rolling boil and stir a little. Remove from heat and add sugar and vanilla. Then mix well and put on the cake.
Preheat oven to 375°. Line baking sheet with parchment paper; set aside. In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar, 1 tablespoon at a time. Add vanilla; fold in chocolate chips. Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off. Leave cookies in oven for 5 hours. Makes 12 servings.
Sprinkle over each pizza some pepper juice and the canned cayenne peppers. Top each pizza with 6 canned cayenne peppers. Cut into slices. Cook in a microwave for 2 to 3 minutes per slice or entire pizza in a 375° oven for 15 to 20 minutes or until cheese is melted.
Cook rice according to package directions using broth instead of water. Saute vegetables in 1/4 cup margarine and stir into warm rice. Serve immediately.
Mix all ingredients (except crackers). Pour into casserole dish. Cover with crushed cheese crackers. Refrigerate overnight. Remove from refrigerator 2 or 3 hours before baking. Bake for 30 minutes at 400°. Serves 5 to 6.
Put cake mix in large mixing bowl. Add mandarin orange slices, eggs and oil and mix with electric mixer at high speed for 2 minutes. Reduce speed to low and beat 1 minute more. Pour into 3 greased and floured round 9-inch cake pans. Bake at 350° for about 20 to 25 minutes. Remove from pans and cool completely.
Heat tomato sauce and beat in cream cheese with whisk until smooth. Melt gelatine in water. When soup mix cools, beat in gelatine and mayonnaise. Stir in shrimp (drained, but not rinsed) and chopped vegetables. Line mold with plastic wrap and pour mixture into it. Chill.
Preheat oven to 350°. Prepare tube pan. Cream the butter, Crisco, sugar and egg. Add cinnamon, cloves and nutmeg. Blend in raisins. Add hot water and tomato soup. Blend in flour, baking powder and soda. Mix well. Bake in tube pan for 40 to 45 minutes.
Cream shortening and sugar, add warm potatoes. Mix well, add eggs and salt. Beat well. Dissolve yeast in water and add alternately with flour. Knead until smooth. Let rise until double in bulk. Roll out on floured board about 3/4 inch thick. Place in greased pan, let rise. Cover with cream or undiluted canned milk, sugar and cinnamon. Bake 20 minutes at 350°. Remove from oven and dot with cream or a thin glaze of cream and powdered sugar.