HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let grated cheese and margarine stand until it is room temperature or soft enough to work with. Mix well. Add flour and salt. Mix well. Roll into rolls. Keep in refrigerator overnight. Slice and bake at 350° for 10 to 12 minutes.
In large bowl, combine mustard and vegetable oil. Add wings, tossing to coat evenly. Dip wings into cornflake crumbs. Place on rack in roasting pan. Bake at 400°, turning occasionally, for 30 minutes or until done. Serve hot or cold. Makes 8 servings.
Combine cake mix, egg whites and water in a large mixing bowl; beat on high speed for 2 minutes. Pour batter into 2 (9-inch) round cake pans, coated with cooking spray. Bake at 350° for 25 minutes or until toothpick, inserted in middle, comes out clean. Cool on wire racks 15 minutes. Remove from pans and cool completely.
Melt chocolate chips and butter in a double boiler. Be sure no water gets in the chocolate. Place marshmallows in a bowl. Pour melted chocolate over the marshmallows. Thoroughly coat the marshmallows with the chocolate. Sprinkle confectioners sugar on a long piece of aluminum foil. Roll coated marshmallows into a log. Wrap foil completely around the log. Refrigerate until solid. Cut the log into about 1/2-inch slices. Serve.
Cream peanut butter and shortening together. Add sugars and beat until fluffy. Add eggs one at a time. Mix dry ingredients together and add to the creamed mixture. Add cream and vanilla. Bake at 350° for 8 minutes.
Heat the milk. Mix together the flour, cocoa, salt and sugar. Add 3 cups milk to this mixture to make a paste. When milk is hot, add paste and stir until thick and begins to boil.
Mix sugar and powdered cinnamon in saucepan. Stir in Pet milk. Boil to 236° or until a soft ball is formed when dropped in cold water. Remove from heat. Add pecans. Pull apart with hands.
Cream oil, sugar, eggs and extract. Add flour and baking powder. Stir thoroughly; shape into balls. Dip in sprinkles and bake on cookie sheet 8 to 10 minutes at 400°.
Preheat oven to 425°. Grease a 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa and garlic powder in large mixing bowl; blend well. Put mixture in a casserole dish.
Arrange sliced peaches in a 8 x 8-inch baking dish. Sprinkle with 1 cup sugar and lemon juice. Heat in 400° oven while preparing shortcake. Mix flour, baking powder, 1 tablespoon sugar and salt. Cut in shortening , add 1/2 cup milk and beaten egg. Don't overmix, stir and spread over peaches. Sprinkle with 2 tablespoons sugar. Bake at 400° for 35 to 40 minutes. Serve warm.
In a large pitcher, combine lime juice and water. Add sugar. Stir well to dissolve sugar. Add ice cubes. Pour into glasses garnished with lime slices. Makes 6 (8 ounce) servings. Per 8 ounce serving contains 90 calories, 4 g fat, .54 mg sodium and 12 mg vitamin C.
Brown together first 2 ingredients. Add next 7 ingredients. Simmer for one hour. Cook spaghetti until tender. Drain and add to meat mixture. Pour into a casserole and cover with grated cheese. Bake at 350° until cheese is bubbly.
In a bowl, beat cottage cheese and butter until creamy. Add salt, pepper, paprika, mustard,	onion,	caraway seed, anchovies and capers. Beat until smooth and creamy. Chill 2 hours before serving.
Cut steaks the long way in 3 or 4-inch strips (you should get 4 from 1 large package). Sprinkle meat with salt and pepper. Lay each strip on top of 2 slices of bacon and sprinkle with soup mix. Roll them up and fasten with toothpicks. Bake at 300° for 4 hours or so.
Combine ingredients in a large bowl and mix well. Refrigerate. The salsa is excellent with any grilled seafood, pork or chicken.
Combine the chicken with the chopped apple, green onion, peanuts, mayonnaise, curry powder and hot sauce in large bowl, blending well. Cover with plastic wrap and refrigerate for 4 hours or until chilled.
Combine the first 5 ingredients to make the meatballs. While doing so, heat the cranberry, Arturo and marinara sauces and the cabbage together. Add the meatballs and simmer for 2 to 2 1/2 hours on low heat. Serve with rice. Yum!
Combine fruit in a large bowl. Add marshmallows. Stir mayonnaise into whipped cream and pour over fruit. Mix gently.
Melt 1/2 cup margarine in 3-quart casserole. Combine potatoes, onion, cheese, sour cream and soup; place in casserole dish. Bake at 350° for 30 minutes; bake covered. Saute corn flake crumbs in remaining margarine and spread on top of mixture. Bake for additional 15 minutes, uncovered.
Combine butter, milk, sugar and coconut. Chill for 30 minutes. Make into bite-size balls and chill again. Melt chocolate chips and paraffin; dip balls in mixture. Place on wax paper to cool.
1st Day: Bring sugar and vinegar to boil. Drop in figs and cook 20 minutes. Pour into bowl and let set overnight.
Heat oven to 350°. Cream butter and cream cheese well. Add sugar gradually. Continue to cream. Beat in egg yolk and vanilla extract. Add flour slowly, then salt and cinnamon. Fill a cookie press; on a cookie sheet put cookies on and decorate. Bake in a 350° oven for approximately 12 to 15 minutes. Remove from cookie sheet and cool. Makes 6 to 7 dozen.
Preheat oven to 350°. Place chicken patties in glass baking dish. Put 2 to 3 tablespoons sauce on each patty and spread it around. Cover thickly with cheese. Bake for 20 minutes. Make extras for sandwiches the next day.
You need a big bowl. Put the peanut butter in the bowl. Pour in the milk and mix with a fork. Put in the ice cream. Mix with an eggbeater until everything is foamy. Pour into 4 glasses. Serve.
Brown hamburger and drain. Return to heat and mix in chili seasoning, chili, sour cream and tomatoes. Pour hamburger mixture into crock-pot and add Velveeta cheese. Stir occasionally until cheese is melted.
Brown ground beef in skillet over moderate heat, stirring until pinkness disappears. Stir in cheese, potted meat, oregano, sage, fennel, Italian herbs and garlic powder. Add tomato sauce. (At this point, mixture may be refrigerated for later serving.)
Layer all of the ingredients as listed. Cover dish and bake at 325° for about 1 1/2 hours or until done.
Combine cake mix, 6 tablespoons margarine and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup for topping. To remaining crumbs, add 1 egg, mix until well blended. Press into prepared pan and pour cherry pie filling over crust. Spread to cover evenly.
Wash and cut off ends of squash or zucchini; slice lengthwise, making slices about 1/8-inch thick. Rub lightly with vegetable oil. Roll in cornmeal (this will be a light coating). Place on a hot grill; sprinkle with salt and pepper. Also use other seasonings, if desired. Cook until soft to the touch. The amount you prepare will depend on size of squash and number of people being served.
Put cherry pie filling and pineapple into a 9.5 x 13.5 x 2-inch baking dish, then put white sugar on top of that. Put dry cake mix on top of that. Do not stir. Melt butter or margarine. Put on top of cake mix. Do not stir. Put chopped pecans on top. Bake at 350° for 1 hour or until it's golden brown.
Mix juices shortly before serving. Add berries and ginger ale (rum as desired). Pour over ice in punch bowl. Garnish with orange and mint sprigs.
Melt frozen berries in saucepan. When almost boiling, add the soaked gelatin. Stir until dissolved. Put in fridge and when cold, but not set, pour into 2-quart mixer bowl. (Be sure beaters and bowl are very cold.) Add sugar, whites, lemon juice and flavoring. Beat on high for at least 15 minutes or until very high and fluffy. Lightly fold in 1/2 cup Cool Whip*.
Spray casserole or baking dish with Pam. Place skinless, boneless chicken breasts in the bottom. Top with cheese. Spoon soup over top and pour milk over soup. Melt butter and mix with stuffing mix. Spread over top and cover with lid or foil. Bake at 300° for 2 hours.
Cook turkey until no longer pink. Stir in salsa. Press roll dough onto bottom and sides of 9-inch pie plate to form crust. Spread meat mixture over crust; sprinkle with cheese. Bake 18 to 20 minutes at 350° or until browned.
Dissolve sugar and Jell-O with tea while tea is still warm. Add remaining ingredients. Stir well. Freeze in covered container. Spoon into glass and mix with Sprite to consistency of "slush." Mixing by the glass is best.
Boil ham in water for 10 minutes. Add broccoli; cook until tender. Gradually add milk to flour; stir well to blend. Gradually add milk mixture to ham mixture, stirring constantly, until mixture slightly thickens. Simmer 5 minutes, stirring occasionally. Add cheese and seasonings. Cook until cheese melts slightly. Serves 4 to 6.
Wrap cauliflower in wax paper. Cook on Full power for 6 minutes per pound. Place in casserole. Mix together remaining ingredients. Top with sauce and sprinkle with cheese. Cook on Full power for 2 to 3 minutes, until cheese melts.
Crush the cookies. Melt butter and mix with crumbs. Pat in a 9 x 13-inch pan. Bake 10 minutes in a 350° oven. Cool.
Bring pineapple to boil and stir in peach jello. Cool completely. When cooled, stir in buttermilk and Cool Whip. Chill. Pecans can be added.
Cook unpeeled potatoes until tender; peel. Shred potatoes. Combine potatoes with sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill weed and pepper. Turn into a greased 1 1/2-quart baking dish. Sprinkle with remaining cheese; sprinkle on paprika. Bake in a 350° oven 30 to 40 minutes.
Chop onion, celery and bacon finely and fry in butter with the bread crumbs until the onion is tender. Flake crab meat. Add crab to the onion mixture and stir in lightly beaten eggs. Season to taste. Cut the tops off the tomatoes and scoop out seeds. Stuff with the crab mixture, sprinkle with grated cheese and bake at 350° for 20 minutes. Serve on hot toast.
Cream sugars, shortening, eggs and vanilla. Sift flour, salt and soda together. Add to creamed mixture and mix well. Stir in gumdrops and nuts. Drop by teaspoonfuls on greased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 5 to 6 dozen.
Mix like meat loaf and shape into 3 rolls. Wrap in plastic wrap and refrigerate for 24 hours. Unwrap and place on cookie sheet. Bake at 300° for 1 hour. When they are cool, re-wrap and refrigerate.
In a large heavy saucepan brown the rhinoceros in the butter. Add the garlic, onions, parsley and seasonings and saute until the onions are golden.
Melt bars in double boiler. Add marshmallows and milk. Mix until well blended and pour in crust. When cool, top with whipped cream or Cool Whip. Garnish with shaved chocolate.
Clean the mushrooms and slice in quarters or thirds, according to their size. Combine 1 tablespoon salt, vinegar, water, rosemary, a few peppercorns, bay leaves, onion and garlic in a saucepan and bring to a boil. Cook 15 minutes.
Cook bacon until crisp. Drain and crumble. Mix all of the ingredients together and heat covered in microwave for 5 minutes.
Melt butter or margarine in skillet. Saute mushrooms 5 minutes, until soft. Add beef broth, red wine and gravy browning; keep at a low boil for about 15 minutes, until reduced to desired amount of sauce (watch closely; liquid will reduce quickly at the end). Serve as a side dish or spoon over steak.
Beat milk, cream and egg yolk together. Put in microwave on High for 2 minutes, then add brown sugar, butter and flour and cook on High. Check every 2 minutes and stir until thick, about 8 minutes. Makes one pie; double for 2 pies!
Combine crumbs and butter. Reserve 1/2 cup of the mixture. Firmly press remaining crumb mixture in a 13 x 9 x 2-inch baking dish. Set aside.
Combine cake mix, oil, eggs and mandarin oranges (not drained) and mix well. Pour into 3 cake pans and bake according to directions on cake box.
Mix all ingredients well together. Add blackberries and nuts; stir gradually. Bake in layers at 350° for 30 to 35 minutes or oblong for 45 minutes.
Cook squash until tender. Mix squash, onion, soup, 1 1/2 cups Cheddar cheese, mushrooms and sour cream. Crumble crackers and add to other ingredients. Put remainder of cheese on top. Bake at 350° for 40 minutes.
Squeeze fruit; remove seeds. Put juice with pulp in blender. Add sugar, vanilla and protein powder. Add ice; blend on high. Stop intermittently to stir. Blend to a slush. Pour into glasses and enjoy.
Combine first 6 ingredients in greased 9 x 13-inch casserole. Sprinkle with paprika. Bake, covered, at 325° for 1 to 1 1/2 hours. May be frozen. Yields 8 to 10 servings.
Cream sugars, margarine, vanilla and eggs. Sift and add flour, soda, baking powder and salt. Add remaining ingredients. Drop by large tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned.
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to boil. Cook and stir for 2 minutes or until sauce thickens. Place half of potatoes in a greased 3-quart baking dish. Pour half of sauce over potatoes. Repeat layers. Bake uncovered at 350° for 70 minutes or until potatoes are tender and top is lightly browned. Serve immediately. Yield: 8 servings.
Cut slices of cheese into thirds. Cut bacon slices into halves and cook until still limber (about half cooked). Wrap each Tater Tot with cheese and 1/2 strip of bacon. Secure with toothpick. Bake in oven for 20 minutes at 350°. This makes a lot. Be sure to place on greased cookie sheets.
Beat first 7 ingredients in large bowl on low speed until blended. Beat on high 3 minutes, stir in flour. Spread 2/3 of batter in greased jelly roll pan. Spread pie filling over the batter. Drop remaining dough by tablespoon on top. Bake at 350° until light brown 45 minutes. Drizzle glaze while warm.
Mix first 3 ingredients well and roll into small balls. Place on greased cookie sheet, not too close together. Press a Hershey Kiss in the center of each cookie. Bake at 350° for minutes only. Let cool on sheet before removing.
Mix together cream cheese, milk, peanut butter and Cool Whip. Pour into pie shells. Drizzle top with Hershey syrup. Sprinkle nuts on top. Cover pies and freeze. Keep in freezer until ready to serve.
Mix together all ingredients. Let set one hour in fridge. Save one teaspoon jello to sprinkle on top for garnish.
Mix dry ingredients. Stir in apples, nuts and vanilla. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in a preheated 350° oven for 50 to 60 minutes. Cool in pan 5 minutes, then turn on rack to cool. May use more apples, if desired.
Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients. Cover. Simmer 15 minutes, stirring often.
Prick sausages and bring to boil in water to cover. Boil 25 minutes. Remove and cool. Slice 1/2-inch thick. In large pot, put sausages. Cut cabbage as if for coleslaw (1/4-inch wide, 3-inch lengths). Add to pot. Add onion. Salt and pepper to taste. Simmer until cabbage strips are soft. Easy and delicious. Better next day.
Grease a 9 x 13-inch casserole dish with margarine. Mix onion, cabbage, celery soup, mayonnaise, egg, pepper and salt all together well. Spread in casserole dish, then top with cheese. Then add cracker crumbs and melted margarine. Bake for 45 minutes at 350°.
Mix butter with garlic, chives and parsley flakes. Wrap butter in wax paper and freeze for 2 1/2 to 3 hours.
Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides.
Brown meat in small amount of oil in a large skillet. Add onion and garlic; cook until softened. Drain. Put in slow cooker. Add remaining ingredients. Cook on low 8 to 10 hours.
Mix milks, cheese, butter, eggs, salt and pepper together, then macaroni. Place mixture in crock-pot. Layer some cheese strips on top. Cook in crock-pot 3 hours on low.
Beat eggs. Add sugar and beat until light. Whip sour cream and fold into egg mixture. Add raisins, nutmeg, salt and lemon juice and mix.
Mix vegetables together and sprinkle with 1/2 cup sugar. Combine remaining ingredients in saucepan and boil 3 minutes. Pour over cabbage mixture and mix well. Let sit in refrigerator in tightly covered container for 24 hours before serving. Shake container occasionally to mix. Will keep 2 weeks.
Melt butter and add coconut. Brown over medium heat. Mix sugar and flour. Add eggs to butter and coconut mixture. Add vanilla. Pour into pie shell. Bake 30 minutes at 350°.
Mix all ingredients into large bowl. The potatoes, eggs, onions, pickles and mayonnaise. Add salt and pepper to taste. Chill, if desired, or eat while hot.
Wash and dry chicken. Pour 1/3 Italian dressing over chicken. Add potatoes, carrots, butter, salt, pepper and garlic powder. Cover. Cook on 325° for 1 1/2 to 2 hours or until tender.
Cut biscuits into quarters; roll into balls in sugar and cinnamon. Place 1/2 into greased Bundt pan. Boil brown sugar and margarine for 1 minute only. Pour 1/2 over biscuits; add remaining biscuits and pour in the rest. Bake 35 minutes. Invert and allow to sit for 10 minutes.
In a large cooker or pot, on medium-high heat, pour in 6 cups water. Add the peeled diced potatoes. Cook while preparing the chicken in the microwave as directed on package. Also while chicken is cooking, blend in the blender the tomatoes and picante sauce. When chicken is done, cut into cubes. Add the Ramen noodles and the sauce packages to the pot. After noodles soften, stir in chicken and tomato mix. Lower heat to simmer; heat until the potatoes are tender.
Brown onions, celery and peppers in shortening. Add tomatoes, tomato sauce, salt and pepper. Simmer until done. Add cooked chicken. Cook spaghetti. Pour sauce over spaghetti. Bake for 15 or 20 minutes. Cover with grated cheese and heat.
Grease 1 1/2-quart dish. Separate onions into rings. Put in casserole dish. Mix cheese and soup; melt. Can add a little milk. Pour over onions. Put potato chips on top. Bake at 350° for 30 to 40 minutes until brown on top.
In small bowl, mix wafer crumbs and butter. Press into 9 x 13-inch pan. Top with pecans and cherries, arranging cherries in decorative pattern. Pour condensed milk over top. Allow to set a few minutes. Bake for 25 minutes at 350°. Cut while warm. Be sure not to overcook. Good to make at Christmas.
Place chicken in large pot or pressure cooker with enough water to cover. When done, remove the skin and bones. Add onion to broth. Make a stiff biscuit dough. Roll out on floured board until very thin. Cut into 3-inch strips. Drop into boiling broth. Reduce heat and simmer a few minutes. Salt and pepper to taste. If broth is too thin, add a little flour to thicken. "I always hold my hand over the pot and say, Lord, this is all I can do for it. Now, you do the rest." This makes enough for "dinner on the grounds."
Sift sugar, flour, soda and salt in bowl. In pan on stove, bring oleo, water and cocoa to boil. Pour over dry ingredients and add buttermilk, eggs and vanilla. Bake in 350° oven.
Brown meat on all sides in oil in Dutch oven or large round boiler. Add tomato sauce, water, onions, other sauce and seasonings. Cover; simmer over low heat for 3 to 4 hours. Add water if needed. Add carrots and potatoes about an hour before serving.
Sift soda and flour. Cream sugar, butter and Crisco until light and fluffy. Add egg yolks, one at the time, beating well. Add vanilla. Add flour mixture with sour cream. Beat well. Beat egg whites until stiff. Fold into batter. Pour into large greased and floured tube pan. Bake at 300° for 1 hour and 15 minutes. Cool in pan for about 10 minutes. Frost with Caramel Icing. Is also good with fruit.
Chop fine onion, celery and green pepper. Brown with ground meat. Add soup, water, catsup, relish and Worcestershire sauce. Cook in Dutch oven or electric skillet approximately 1 to 1 1/2 hours.
Preheat oven to 425°. Mix flour and sugar well. Add next four ingredients and bring to a boil. Add to dry mixture, then add eggs and stir well. Mix together buttermilk, soda and vanilla and pour into batter. Pour in large greased oblong pan. Bake 15 to 20 minutes at 425°.
Wash, pare and shred potatoes. Put in ice water to prevent discoloration. Let stand 10 minutes and drain. Mix potatoes with eggs and dry ingredients. Heat shortening in frypan, having shortening 1/8-inch deep. Drop pancake batter in by spoonfuls and spread around. Fry until well browned on one side; turn and brown on other side. Makes about 8 medium sized pancakes.
Eat the watermelon. Save the rind. Keep in refrigerator, then cut rind into 1-inch pieces. Paring the green and red from the rind, place in large pot. Cover with a mixture of salt and water. Cover and store in refrigerator overnight. The next day, put spices in small cheesecloth bag. Add vinegar and sugar to boiling water. After the sugar is dissolved, boil gently for 5 minutes. Add drained watermelon rind and boil gently for 45 minutes. Remove spice bag. Spoon rind into hot sterile jars. Seal at once. Wait 4 weeks before using.
Put all ingredients in large pot and bring to slow boil. Peel yams and slice lengthwise. Be sure each slice is coated when put into pot with above ingredients so it won't turn dark. Cook without lid until tender. (Recipe can be doubled, tripled, etc.)
Divide into 4 equal portions. Form into patties. Broil 7 minutes, turning once. Split 4 egg twist buns (or your choice). Place a lettuce leaf, burger, tomato and onion slice on each bun.
Beat butter and cream cheese well, add sugar, beat well, then add eggs one at a time, add vanilla, salt and flour. Put in a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400° oven for 12 to 15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
Mix all ingredients. Bake uncovered at 325° for 2 1/2 hours.
Cream cheese and sugar, 1 pkg at a time. Add sour cream, eggs and vanilla. Blend together well. Do not grease pan. Spread crescent rolls on bottom and the sides a little in a 9 x 13 glass baking dish. Pour cream cheese mixture on top of crescent rolls and sprinkle with cinnamon. Bake at 350 degrees for 40 minutes.
Combine cider and sugar in a large saucepan. Tie allspice, cloves and cinnamon sticks in a porous cloth; add cider. Cover and simmer for 15 minutes. Remove spices and add remaining ingredients. Simmer 10 minutes. Garnish with orange and lemon slices. Serve hot.
In 1 1/2-quart casserole, crumble beef. Add onion and green pepper. Cover. Microwave at High 6 to 8 minutes. Stir after 3 minutes. Drain well. Add chili beans. Cover. Microwave at High 6 to 9 minutes until hot. Set aside and keep warm.
Mix together first 8 ingredients. Stir 1 cup chopped cherries into dough. Drop by spoonful on cookie sheet.
Boil water and Sure-Jell for 3 minutes. Pour in strawberries. Mix and fill jars.
Prepare any size home container by lining it with one Bible for each part of the first 3 ingredients. Place all ingredients before the Lord for supervision, then combine in a mixing bowl in order listed. (Children may need occasional light whipping to avoid a lumpy mixture.) Pour well mixed batter into the home container and bake in a regulated oven of adversity and happiness. Insert sword of truth in center to test for quality. When sword comes out clean of bad feelings, though and actions, the family is ready for the sweet topping of the Lord's approval.
Mix together the flour, sugar and baking powder. Stir in the margarine or butter to mixture. Separately add together the milk and egg. Stir and bring the raisins to a boil for 3 minutes. Add to first mixture. Also stir in nuts/seeds. Bake in a loaf pan at 350° for 1 hour.
Stir together in mixing bowl or 4 cup Pyrex measuring cup. Cook 8 minutes on High power. Add butter and vanilla; stir and cook 1 1/2 minutes. Add soda; stir quickly and pour out onto Teflon coated cookie sheet. When cool it will pop right off. I like to stretch it after it has been poured out and is cool enough to handle.
Mix all together well. Bake at 350°, uncovered, 2 or more hours.
Combine all ingredients. Shape into ball and garnish with shrimp. Refrigerate overnight. Serve with crackers of your choice.