HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave sugar, cocoa, milk and butter on High (full power) until butter is melted, about 2 to 3 minutes; stir until smooth. Blend in vanilla and nuts. Spread into buttered 8-inch square pan; cool. Cut into squares.
Mix all together and simmer about 1 hour or until it cooks down thick enough to use on hot dogs. Stir often when it first starts cooking.
Cream sugar and butter well. Add vanilla; grind the nuts and add to this. Add the cold water, then the flour and salt. Knead thoroughly. Roll small amount at a time by hand in a roll the size of your finger, cut in pieces about an inch long. Cook in preheated oven at 300°. Cook until light brown, about half an hour, depending on your oven. When cool, dust cookies with powdered sugar. Make only one batch at a time. When cool, store in a tight can lined with wax paper. These keep a long time and the flavor improves with age. Yields 24.
Melt butter in saucepan. Add milk, sugar, chocolate morsels and vanilla flavor. Bring to a boil for 5 minutes. Check with cool water; if forms into a ball, add nuts. If ball does not form, cook 5 minutes longer. Spread in a buttered pan.
Mix together cranberry sauce, orange juice, duck sauce and wine. Use half mixture to baste poultry and bake.
In large mixing bowl, sift dry ingredients 5 times. Add milk and shortening and beat 2 minutes. Add eggs, one at a time, beating after each. Add flavoring and beat until thoroughly mixed. Pour into a greased and floured tube pan and bake at 325° for approximately 1 hour and 10 minutes or until done.
Toast two (2) slices of whole wheat bread. Apply one thick coating of smooth peanut butter. Slice one large banana onto applied peanut butter and toast. Cover with plain slice of toast. Cut diagonally from upper right to lower left. Then enjoy a very tasty Elvis delite.
Combine first 4 ingredients; mix well. Stir in applesauce; mix well. Stir in glue; mix well.
Preheat oven to 350°. Place butter in 13 x 9 x 2-inch baking dish and put into oven to melt. Combine buttermilk and egg. Combine flour, pecans, paprika, salt, pepper and sesame seed. Dip chicken pieces in buttermilk mixture, then place in plastic bag with flour mixture. Shake well to coat chicken lightly. Place skin-side down in baking dish; turn pieces to coat with butter. Bake 1 1/2 hours or until fork-tender and golden brown. Serves 8.
Heat oven to 350°. Mix sugars, butter, milk and vanilla in medium bowl. Stir in flour, baking powder and salt. Stir in oats, peanut butter chips and chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 11 to 14 minutes or until golden brown. Immediately take from cookie sheet. Makes 5 dozen. (Self-rising flour can be used.)
Wash carrots, scrub with stiff brush and cut in half. Cook until just tender. Melt butter or margarine in heavy skillet. Add sugar and orange juice. Let bubble 2 to 3 minutes. Add carrots, tossing now and then to glaze well over medium heat. Top with orange slices and sprinkle with nutmeg, turning now and then so carrots and oranges are thoroughly glazed. Serve at once! Yields 6 servings.
Boil chicken; take off bones and put in casserole dish. Mix milk with chicken soup. Pour over chicken. Mix stuffing with chicken broth and pour on top of milk mixture and heat in 350° oven.
Mix first 2 ingredients, then fold in remainder, ending with Cool Whip. Chill.
Dissolve gelatin in boiling water. Add cold water and juice. Gradually add gelatin to cream cheese, mixing until blended. Chill until thickened, but not set. Fold in marshmallows, pineapple and nuts. Pour into 6-cup ring mold. Chill until firm. Unmold onto serving plate. Garnish with flaked coconut and marshmallows.
Cream butter and sugar; beat well. Add vanilla, potato chips and beat together. Add nuts and mix well (do not beat now). Drop by teaspoon on an ungreased cookie sheet about 2 inches apart. Bake in 350° oven for 10 to 12 minutes.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time; beat well. Then put mixer away and stir in flour.
Preheat oven to 375°. Sift together flour, baking soda and salt in a large bowl. Cream together butter and sugars. Add vanilla and eggs; beat well. Gradually add sifted dry ingredients, mixing well. Fold in chocolate pieces and nuts. Drop mixture by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until done. Let cool on wire rack.
Cut wings in half. Discard tips. Place wings in pan large enough so wings do not overlap each other. Sprinkle pepper and salt. Mix next 6 ingredients. Add hot water and blend well. Pour this over wings. Cover pan with foil. Bake at 350° for about 2 hours. Remove foil. Lower heat to 300° and baste wings often for about 30 minutes. Drain wings on paper towels. Serve hot or cold.
Bake cake in 9 x 13-inch pan. Cool 15 minutes. Then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to boil. Reduce heat and simmer 1 minute. Spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup of the coconut into whipped topping and spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.
Fry bacon and remove from pan. In bacon grease, fry potatoes, onion and green pepper until tender. Dice bacon and add. Add salt and pepper.
Line the bottom of a baking dish with half of chipped beef. Wrap each piece of chicken with a strip of bacon and place on top of beef. Place remaining beef on top of chicken. Blend soup and sour cream until smooth and pour over chicken mixture. Sprinkle with paprika. Bake at 300° for 2 hours.
Combine the raisins with the apple juice. Set aside to plump. Place the broth and cinnamon stick in a heavy saucepan and bring to a boil. Stir in the lentils, rice, oil and raisins with the apple juice and return to a boil. Reduce the heat to low and cover tightly. Let the rice simmer, undisturbed, for about 45 minutes. Uncover the pan and toss the rice mix with the remaining ingredients. Adjust seasoning to taste. Garnish with a dollop of plain yogurt and pecans.
Combine all, reserving 3/4 cup of pecans. Chill. Roll into 1 large or 2 small balls. Garnish by rolling in the remaining pecans, mixed with dried or fresh parsley, if desired. May garnish with pieces of maraschino cherries for color.
Sift together dry ingredients. Beat eggs. Combine with pumpkin. Add sugar, oil and water. Add flour and mix well. Add raisins. Bake at 350° for 1 hour.
Cook, drain and cool the peas. Break lettuce into large bowl. Fry bacon crisp and break it up. Chop onion and green pepper.
Combine gelatin and boiling water. Add other ingredients to gelatin mixture. Pour in 9 x 2-inch pan (glass or metal). Chill until firm. Cut in squares. Serve with dressing of 1/2 cup Miracle Whip and 1/2 cup whipped cream. Delicious. Serves 6 to 8.
Mix together and bake uncovered. Bake at 350° for 35 minutes.
Day One: Combine 2 gallons water and pickling lime. Add cucumber rings, peeled and sliced about 3/8-inch thick. Scoop out the seeds. Let stand 24 hours.
In medium bowl, using pastry blender or fork, combine cookie crumbs and margarine. Press on bottom and up sides of 9-inch spring-form pan or use pie pan.
For Sauce: Stir together the soup, milk and pepper in a medium mixing bowl. Set aside.
Brown pork chops in oil in 10-inch skillet, turning to brown well on both sides. Drain off excess fat. Sprinkle with flour, brown sugar, mustard, salt and garlic. Add onion and wine. Cover and cook over low heat until chops are tender, about 1 hour. Add water as needed and spoon sauce over chops several times. Meanwhile, cook rice according to package. Add green pepper to pork 15 minutes before end of cooking time. Top with pimiento. Serve with rice. Serves 6.
Fry scallops in butter and garlic in frying pan until scallops are cooked. Cook broccoli for 20 minutes and drain. Cook noodles for 20 minutes; drain and let cool. Heat white sauce. Mix noodles, broccoli and sauce with scallops and serve.
Combine pretzels with butter and 3 tablespoons sugar; press into a 9 x 13-inch cake pan. Bake 7 minutes at 400°. Cool. Mix softened cream cheese with Cool Whip and 1 cup sugar. Spread over pretzel crust. In a large bowl, mix jello, water, strawberries and pineapple. Chill mixture until partially set. Spread over cream cheese mixture. Let chill a few hours before serving.
Prepare cake mix according to box recipe. Bake in 16 x 10 x 2-inch pan. While cake is baking, mix 1 cup evaporated milk and 1 cup sugar; bring to rapid boil and then remove from heat. Stir in marshmallows; stir until melted. Add coconut and almonds and mix well. Spread mixture over hot cake. In saucepan add 1/2 cup margarine, 1/2 cup sugar and 1/2 cup evaporated milk. Bring to a rapid boil; remove from heat. Stir in chocolate bits; stir until melted. Spread over coconut layer.
Blend sugar and oil; add eggs. Add dry ingredients alternately with milk. Add vanilla, nuts and prunes. Pour into buttered pan and bake at 300° until brown. While still hot, cover with icing.
Mix all ingredients. Add crumbled cornbread and mix well. Add a few pinches of crushed sage and 1/2 to 3/4 t. of poultry seasoning if desired. Bake at 300 degrees for 35 - 45 min. or until set.
Combine ingredients in a bowl to make a stiff dough, using a little more flour if needed. Roll very thin on floured surface; let stand 20 minutes. Slice 1/4-inch thick wide. Drop into boiling soup or broth. Cook, uncovered, approximately 10 minutes. Makes 3 cups cooked noodles.
Brown the first 3 ingredients. Mix and place the remaining ingredients in a casserole dish. Add the hamburger. Bake at 350° for 1 hour. Salt hamburger only slightly as soy sauce is salty. Put Chinese noodles on top of casserole for the last 15 minutes.
Mix cake according to directions except omit 3 tablespoons water. Drop by teaspoon into greased and floured miniature cupcake pans. Bake at 375° for 10 to 12 minutes. Combine remaining ingredients. Remove cakes when cooked and immediately drop cakes into mixture. When coated, remove from mixture with slotted spoon and place on wax paper. Makes 4 to 5 dozen. Serve warm or cold.
Combine all ingredients; cover mixture and refrigerate. Serve with assorted crackers. Yields 2 1/2 cups of dip.
Dissolve yeast and sugar in 1/2 cup warm water. Stir until dissolved fully. Let stand. Pour 3 cups boiling water over 1 1/2 cups cracked wheat. Let stand 1 hour. Add to cracked wheat, the bran, 1 1/2 cups warm water, salt, brown sugar, oil, whole wheat flour and 2 cups white flour. Mix well and add dissolved yeast. Beat hard and add more white flour to make firm dough (5 to 6 cups). Knead on floured surface 5 to 6 minutes. Place in greased bowl. Let rise until doubled. Punch down and put into greased bread pans. Let rise again. Bake in a 350° oven for 45 minutes or until done. Makes 4 full loaves.
Place sugar, milk and butter in a quart glass casserole dish. Microwave 3 to 5 minutes or until mixture comes to a boil. Stir in remaining ingredients until well blended. Drop by teaspoon onto wax paper. Refrigerate until firm.
Mix all ingredients in large bowl. Place in a 9 x 13-inch pan. Place in preheated 350° oven. Bake for 45 minutes or until brown.
Preheat the oven to 350°. Butter and flour an 8 x 8-inch baking pan. In large bowl, combine flour, sugar and butter to form a dough. Press the dough evenly into the prepared pan. Bake for 25 minutes. Allow this to cool; prepare remaining ingredients in large bowl. Whisk together remaining ingredients until well blended. Pour the mixture over cooled shell and bake 25 minutes. Allow to cool, then sprinkle with confectioners sugar and almonds. Cut into bars and serve.
Cook rice as directed on box. Place in a 2-quart casserole dish. Mix Cheez Whiz, cream of chicken soup and chunk chicken together; set aside. Steam broccoli and margarine (with onion if you like) until done. Place on top of rice mixture, then add cheese mixture. Bake at 350° until bubbly.
Trim off tough ends of asparagus. In microwave dish, arrange asparagus alternately, tips and ends. Add water. Cover with plastic. Vent 1 corner. Microwave on High for 6 to 8 minutes, or until tender-crisp. Rearrange halfway through. Let stand 3 minutes.
Mix together all dry ingredients. Add eggs, oil, buttermilk and mix well. Refrigerate overnight before baking. Bake at 350° for 15 minutes. Keeps 6 weeks.
Wrap each breast with bacon and secure with toothpick. Cover bottom of flat greased baking dish with chipped beef. Arrange chicken on beef. Mix soup, sour cream and cheese. Pour on top. Bake at 275° uncovered for 3 hours. Serve with rice. Serves 8.
Mix in a medium pot, flour, salt and cream of tartar. Combine and add water, food coloring and oil. Cook over medium heat and stir (about 3 to 5 minutes). It will look like a globby mess and you'll think it's not turning out, but it will. When it forms a ball in the center of the pan, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag.
Mix dry ingredients, except yeast and set aside. Pour water and molasses into bread machine. Add dry ingredients, yeast and butter. Set machine for dough cycle. During the knead cycle, add any additional water or flour to bring dough to a soft (not gummy) consistency. At end of dough cycle, turn onto floured surface. Let rest for 15 minutes. Form into a round loaf. Place onto a lightly greased baking sheet that has been sprinkled with corn meal. Cover with a clean dish towel and let rise until doubled. Preheat oven to 375°. Bake for 30 to 35 minutes. Loaf should make a hollow sound when tapped on the bottom. Cool for 15 minutes before slicing. Serve buttered with paper-thin sliced ham for a special treat.
Melt chocolate over hot water. Let cool. Preheat oven to 350°. Grease and flour a 10-inch tube pan or Bundt cake pan. Sift flour with baking powder, soda and salt. Set aside. In large bowl of electric mixer at high speed, beat eggs until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add salad oil and cooled chocolate; beat until well blended. At low speed add dry ingredients, mixing until smooth. Add zucchini and nuts with wooden spoon. Turn batter into prepared pan. Bake 1 1/4 hours or until surface springs back when pressed lightly. Cool 15 minutes and remove from pan. Or may bake in 3 loaf pans for 1 hour.
Combine first 3 items in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat for 25 to 30 minutes or until thick. Remove from heat; stir in liqueur and vanilla. Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint.
Mix all ingredients together; put into refrigerator to cool. After cooling, shape into ball and sprinkle with even amounts of paprika and chili powder.
Let cheese soften at room temperature; mix in sugar and vanilla. Serve with strawberries or pineapple of piccolo cookies (Nabisco).
In a mixing bowl, combine first 5 ingredients. In another bowl, combine rest of ingredients. Add dry ingredients, stirring until moistened.
Mix in order the first 8 ingredients. Mix cocoa and hot water. Add to batter; pour into pans. Bake at 350° for about 30 minutes.
Mix first 6 ingredients until smooth. Add nuts. Pour into a greased 8-inch square pan. Mix brown sugar and cocoa; sprinkle over batter. Pour hot water over batter. Bake at 350° for 45 minutes.
Brown meat; drain. Mix chicken soup, peppers, cheese and onion. Layer in casserole, starting with cheese mixture, meat and chips. Make edge with chips. Makes 3 layers of cheese, 2 of meat and chips.
Mix corn meal mix, eggs, oil, milk, corn, sugar, garlic and onion and mix well. Mix in peppers and cheese. Pour into well-greased 8 1/2 x 11-inch baking dish. Bake at 375° for approximately 30 minutes or until brown and firm. Wonderful with beans!
Saute first 5 ingredients for 10 minutes. Add all ingredients into crock-pot; simmer until done. Feeds a large family. Great with grandma's cornbread.
Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla and fruit. Pour margarine in bottom of thick pan and bake until very firm. Let cool and serve in cubes with lemon sauce.
Brown meat on medium in skillet. Mix all the rest of the ingredients in a bowl. Pour over browned meat and simmer 45 minutes. Thicken with cornstarch, blended with enough cold water to make smooth. Serve over cooked rice.
Soften yeast in warm water. In separate large bowl, add milk, butter, sugar, salt, egg yolks, citron, orange and lemon peel and raisins. Mix in 1 cup flour. Add softened yeast. Beat in remaining flour. Toss on floured board and knead until smooth. Shape into ball and place in oiled bowl. Brush top with oil and let rise in warm place for 2 hours. Take 2/3 of dough and divide into 4 pieces. Shape each into long roll (18 x 1-inch). Twist 2 rolls into circle or nest and place on greased sheet. Place colored eggs in dough. Do other roll. Also roll 6 thin pieces from remaining dough and crisscross over eggs. Brush top with butter and let rise again 1 hour. Bake at 350° for 35 minutes. When cooled, drizzle top with 1 cup confectioners sugar and 1 tablespoon milk. Makes 2 rings.
Fry hamburg, salt, pepper and onion until brown. Add tomato sauce; simmer 15 to 20 minutes. Cook noodles in salt water. Put 1/2 of the noodles in greased casserole. Spread on top 1/3 of the sour cream, then 1/3 of the meat mixture. Repeat until all is used up. Top with cheese. Bake at 350° for 20 minutes, or until bubbly.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Put all ingredients in casserole. Cover tightly. Bake at 350° for 2 1/2 hours.
Beat together the butter, sugar, eggs and vanilla until light and fluffy, 1 to 2 minutes. Beat in cocoa. Add flour; beat until well blended. Stir in pecans by hand. Spread evenly in a wax paper lined, 8-inch square glass dish. Cook in microwave oven on High for 3 minutes. Turn dish a quarter turn; continue to cook on High 2 1/2 to 3 minutes longer. Let cool. Sift powdered sugar over top, if desired. Cut into 16 to 24 squares.
Spray rice pot with Pam. Add melted oleo. Add Ro-Tel tomatoes, onion, raw rice, bell pepper, chicken broth and protein of choice. Stir. Cook until rice is done.
Butter a 9 x 13-inch casserole. Mix together mayonnaise, soup and curry powder. Layer broccoli, chicken and the mayonnaise, soup and curry powder mixture. Sprinkle on cheese and bread crumbs. Bake at 350° about 45 minutes.
Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add lemon juice and sugar; let set 20 minutes. Mix 3/4 cup water and Sure-Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit. Continue stirring 3 minutes. Immediately ladle into containers. Cover with lids and let stand at room temperature 24 hours. Store in freezer or small amounts may be kept in refrigerator up to 3 weeks.
In a nonaluminum pan, simmer ingredients for 15 to 20 minutes. Strain. This is good hot or cold.
Cook pork and onion over low heat, stirring frequently to prevent sticking. Add salt and pepper; continue cooking for about 2 hours. Add ground cloves the last 15 minutes. For smooth texture, mash with potato masher. To lessen grease, ladle off after removing from heat. Also, when it sets up after cooling, scrape off fat with a knife or spoon.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch or two 9-inch or 8-inch pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan(s). Bake in oblong pan about 45 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
Preheat oven to 325°. Grease 9-inch pie plate. Mix Bisquick, salt, pepper, marjoram, parsley, oil and cheeses until well blended. Fold in chopped onion and sliced zucchini. Pour into pie plate. Bake at 325° for 45 minutes.
In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides; remove chicken to roasting pan as it browns.
Place broccoli on bottom of 13 x 9 x 2-inch pan sprayed with Pam. Cover with stuffing. Pour prepared soup over stuffing and cover with cheese. Bake at 350° for 1/2 hour. Nice dish for covered dish dinners.
Cut potatoes into thin slices to measure about 4 cups. Heat 3 T margarine in saucepan, until melted. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Put meatballs in slow cooker/Crock Pot. Pour over remaining ingredients. Heat on low until thoroughly heated through about 4 hours. Stir a few times during the cooking process to incorporate sauces.
Mix sugar, cocoa, milk and oleo. Boil 1 1/2 minutes. Add peanut butter, vanilla and crumbs. Stir well. Pour into 8 x 10-inch pan or 2 plates.
Mix all ingredients. Pour into 9 x 13-inch ungreased cake pan. Bake at 350° for 50 to 60 minutes.
Cook dates and water; cool. Add sugar and egg; mix well. Add Rice Krispies, nuts and vanilla. Grease hands; shape into balls. Roll in coconut. Store in refrigerator.
Beat eggs very well. Add to mixture of flour, baking powder, sugar, Crisco and vanilla. Chill overnight. Roll on floured board for desired size.
Heat oven to 350°. Butter 9-inch spring-form pan. Wrap outside of pan securely with foil. Heat chocolate with water and coffee powder in saucepan over very low heat, stirring occasionally, just until chocolate is melted. Cool to room temperature. Beat butter in mixer bowl until creamy. Beat in sugar until light and fluffy, 5 minutes. Beat in egg yolks one at a time, beating well after each. At low speed, gradually beat in flour. Stir in cooled chocolate mixture. In clean bowl, beat egg whites until foamy. Gradually increase speed and beat until stiff but not dry. Fold into chocolate mixture. Pour into prepared pan. Bake 60 to 65 minutes, until toothpick inserted in cake about 1-inch from side comes out clean. (Top may crack.) Cool in pan on rack. Cover and refrigerate overnight. Remove side of pan. Sift confectioners sugar lightly over top of cake. Makes 14 to 16 servings.
Saute all ingredients together; stir often. When veggies are tender and tomatoes dissolve, pour mixture over pasta in a Pyrex dish. Mix well. Sprinkle with Parmesan cheese and enjoy!
Mix all together, then freeze. When ready to serve, remove from freezer 10 minutes prior to serving time.
Preheat oven to 375°. Sift flour and powdered sugar together. Set aside. In a large bowl, beat egg whites (at room temperature), cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time. Beat on high until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar mixture 1/4 cup at a time over meringue, folding in gently just until flour mixture disappears. Push batter into ungreased Bundt pan and gently cut through batter. Bake 35 to 40 minutes until top springs back when touched with finger. Turn on wire rack until completely cool.
Cook broccoli according to directions on package; drain well. Combine all ingredients. Pour into casserole dish. Bake at 350° for 1/2 hour.
Combine sugar, margarine, cocoa and milk. Boil for 1 minute. Remove from stove and stir. Add peanut butter, vanilla and oatmeal. Mix well. Drop on wax paper by teaspoonfuls. Let cool.
Cut meat into small thin pieces. (Tofu may be substituted). In large frying pan or wok, heat 2 tablespoons of oil until smoking. Stir-fry meat, small portion at a time, and set aside. Add more oil if necessary, and stir-fry vegetables until crisp-tender.
Mix ingredients; pour over crackers. Stir until absorbed. Store in airtight container.