HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given; stir and simmer slowly for 1 hour. Pour into jars and seal.
Using instant chocolate icing, "glue" 3/4 of a round chocolate waver onto a chocolate covered marshmallow cookie. This makes the fan tail. Next, glue a candy corn to the opposite side, making the head. Easy to make and kids have fun with them!
Mix all ingredients and beat well. Pour into greased angel food cake pan. Bake at 350° for 45 minutes. Serve plain or with whipped cream.
Combine dry ingredients, and then add oil. Beat approximately two minutes. Add eggs, beat two minutes. Stir in carrots, mixing thoroughly and then add nuts. Pour in Bundt pan sprayed heavily with Butter Pam. Bake at 325° for approximately 60-70 minutes or until done.
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9 inch pie pan. Combine milk and coconut, spoon over chocolate mixture, leaving a 1/2 inch to 1 inch border.	Bake at 350 degrees for 30 minutes. Cool.
Combine flour and nutmeg. Cut steak in small cubes, dust with flour. Brown in small amount of oil. Add the water, bouillon cubes and onion soup. Cook for 1 1/2 to 2 hours over low heat. Stir from time to time. Cook noodles according to directions; drain. Combine noodles, sour cream and meat mixture.
Mix ingredients together. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Preheat oven to 350°. Cook macaroni in 6 cups boiling water (salted) until tender (10 to 12 minutes); drain. Cook ground beef in 10-inch skillet until light brown; drain. Stir in macaroni, sauce mix, corn (with liquid), water and chili powder. Pour into ungreased baking dish (13 1/2 x 8 3/4 x 1 3/4-inch). Bake, uncovered, 30 minutes. Top with lettuce, onion and cheese. Makes 5 servings.
Put potatoes into a large pan with the milk, water, bay leaf, onion and peppercorns. Add enough additional water to cover the potatoes by 1-inch. Bring the liquid to a boil, lower the heat and let the liquid bubble steadily for 20 minutes or until the potatoes are very tender and almost falling apart. Lift the potatoes from the cooking water (discard the bay leaf, onion and peppercorns) and transfer them to a bowl. Do not discard cooking water. Add 2 tablespoons of the cooking liquid to mash the potatoes with a potato masher or a pastry blender until they are blended with the liquid. Add 2 more tablespoons of the water until the potatoes are light and fluffy. Add another tablespoon if necessary. Beat in the butter, salt and pepper and serve at once. Serves 6.
Brown beef and onion. Drain. Blend all ingredients in casserole and top with cheese. Bake at 350° for 30 to 45 minutes until cheese is bubbly. Serve with cornbread. You have a complete meal. Great for leftover peas and rice.
Beat egg whites until stiff. Beat white sugar into egg whites. Crumble Ritz crackers and add to egg whites. Add walnuts to mixture. Pat into pie tin. Bake 25 minutes at 325° to 350°. Cool. Add Cool Whip and spread over cooked pie. (Can add 1/2 teaspoon coffee to Cool Whip for mocha flavor.)
Mix flour, margarine and chopped pecans. Flatten in pan. Bake at 350° for 30 minutes, or until brown. Let cool. Combine confectioners sugar and cream cheese; spread on crust. Mix pudding and milk; congeal in refrigerator. Spread over cream cheese mixture. Top with Cool Whip and nuts.
Cook and drain bacon. It is easier to crumble if it is really crispy. Mix mayonnaise, sour cream, and ranch dressing. Crumble in bacon. Chill for an hour. Seed and cut up tomatoes. Add tomatoes just before serving.
Toss vegetables and eggs together. Chill. Before serving, toss with Classic Garlic Dressing. Makes 8 servings.
Fry livers with onions in butter until onions are tender and livers are cooked. Chop livers and onions very finely and add a little mayonnaise to mix together. Serve on crackers.
Melt butter in 9 x 13-inch pan. Stir in brown sugar. Top with crushed pineapple. Use your favorite yellow cake mix. Follow box directions. Use pineapple juice as part of the liquid in cake. Bake according to box directions. When done, flip cake out on tray.
Combine mayonnaise, lemon juice, grated onion, celery seed, sugar, salt and pepper. Drain the cabbage thoroughly and mix with the dressing. Makes 6 to 8 servings.
Cream sugar and margarine until light and fluffy. Add eggs, beating 4 minutes or until well blended. Add vanilla and almond. Beat at low speed until well blended. Set aside. Combine flour, soda and salt. Add alternately with yogurt to creamed mixture. Use flour first and last. Pour into greased and floured loaf pan. Bake 65 minutes at 350°. Contains 150 calories per 1/2-inch slice. No cholesterol.
Melt margarine and stir in brown sugar. Cook until bubbly. Remove from heat. Add milk and beat until smooth. Add confectioners sugar until desired consistency.
In 9 or 10-inch pie plate, spread the combined sugar and butter in bottom of plate. Place pecans over sugar mixture and press in. Now, place 1 pastry circle over sugar mixture, leaving the edge hanging over.
In food processor, mix cream cheese, sour cream, mayonnaise and package of dressing. Process until thoroughly mixed and creamy. Transfer to medium size bowl. Then add remaining ingredients, except tortillas. Mix well. Spread enough mixture on a tortilla to cover. Roll up in foil. Refrigerate for at least 4 hours. Remove foil. Slice (about 1/2-inch thick) and serve on small platter. You can also freeze these and thaw 2 hours before serving. Enjoy.
Mix above ingredients and pour into greased skillet. Bake at 400 degrees for 40 minutes.
Saute onion in 1/4 cup margarine. Add to combined beans, sour cream, flour and seasonings; mix lightly. Pour into greased 1 1/2-quart casserole. Sprinkle with cheese. Top with crumbs, tossed with 1/4 cup melted margarine. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Mix together peanut butter, margarine and sugar. Knead mixture like bread dough. Form mixture into balls, buckeye size. Place the balls on a tray lined with wax paper. Stick a toothpick in each ball. Chill.
Cream margarine and sugar until light and fluffy. Add eggs, blending well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla, coconut and oats. Drop dough by teaspoonfuls on greased cookie sheet. Bake at 375° about 8 to 10 minutes or until lightly browned. Remove to wire rack immediately. Yield: 5 dozen.
Combine the first 3 ingredients in Tupperware Thatsa Bowl or Fix-N-Mix bowl; shake and burp. (Add small portions of Crisco at a time for best results.) Add the ice water. Shake until it forms a ball and thumps. Yields 2 delicious flaky crusts!
Cook noodles as directed on package. Put in casserole dish. In a bowl, mix tuna, soups, mushrooms, onion, parsley flakes, salt and pepper. Add milk gradually to thicken as you stir. Pour over noodles and mix well. Crumble bread finely and put into enough melted butter or margarine to soak them lightly. Put crumbs over top of casserole. Put in a 350° oven and bake for 30 minutes. Yields 4 to 6 servings.
Mix together sour cream, chicken soup and onion. Put layer of thinly sliced potatoes in bottom of large casserole dish. Spread with some of the sour cream mixture. Sprinkle with salt and pepper and a layer of cheese. Repeat layers until all is used. Bake at 350° until bubbly.
Combine cranberries, water and sugar in a saucepan. Bring to a boil; cook until all berries have popped. Remove from heat. Add gelatin; stir until dissolved. Stir in pineapple and nuts. Pour into a 13 x 9-inch glass pan or your favorite mold; chill until firm.
Combine sugar and syrup in 3-quart pan. Cook over moderate heat, stirring frequently, until mixture boils. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Press this into a greased 13 x 9-inch pan. Melt chocolate and butterscotch morsels together. Spread over contents in pan. Cool and cut.
Stir fry 8 oz. of sprouts for 2 to 3 minutes.
If fresh onion is used, brown in 2 tablespoons margarine. Add remaining ingredients and approximately 2 cups cut up meat (chicken, turkey, beef or pork). Simmer 30 minutes.
Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and morsels. Spoon batter into a greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on a wire rack. Yield: one 10-inch cake.
Melt butter in a 9 x 13-inch baking dish. Stir in rice and soup. Rinse chicken and pat dry. Arrange chicken over rice mixture. Pour water over top; sprinkle with onion soup mix. Bake at 350° for 1 hour and 30 minutes. Yields 6 servings.
Cook spinach as directed. Cool. Lightly squeeze all water out of spinach. Mix all ingredients and form balls. Bake at 350° for 15 minutes. These freeze nicely.
In mixing bowl, beat milk and pudding. Mix on low for 2 minutes. Let stand for 5 minutes. Fold in half of the whipped cream. Pour into pie shell. Freeze for 5 minutes. Refrigerate until ready to serve. Garnish with remaining whipped cream and chocolate bar. Yield: 6 servings.
Cook shells according to directions on box. Brown ground beef and onion. Drain excess fat. Add seasonings and cheese. Cook 5 minutes. Stir in tomato sauce. Remove from heat and cool 5 minutes.
Put bread on bottom of buttered 9 x 13-inch casserole dish. Let the bread touch. Layer meat and cheese. Cover with another layer of bread squares. Mix eggs with butter, milk and salt; pour over casserole. Cover and refrigerate overnight. Bake, uncovered, at 350° for 30 to 35 minutes.
In iron pot, heat cooking oil. Add onion, garlic, celery and pepper and fry until transparent. Add tomato sauce and other seasoning. Simmer and stir for about 1 hour, then add shrimp and let simmer 1 hour longer. Serve over steamed rice.
Mix sugar, butter, cocoa and milk in a pan; boil for 1 minute. Remove from heat; add vanilla, peanut butter, oats and pecans (if desired). Drop from teaspoon onto wax paper.
In large, heavy saucepan, melt butter, sugar, syrups and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Slowly pour over popcorn and nuts mixing well. Turn into 2 large shallow baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in an airtight container.
Cook macaroni; drain well. In a baking dish, put 1/2 macaroni and 1/2 cheese. Add margarine and salt. Add other 1/2 macaroni and cheese. Add milk and water. Bake at 400° for 45 minutes. This is delicious!
In mixing bowl, blend cottage cheese and Cool Whip. Beat until blended. Stir in dry jello. Fold in pineapple and oranges. Keep refrigerated.
Mix peanuts, sugar, syrup and salt in a microwave bowl. Cook 6 to 9 minutes (until peanuts are light brown). Stir in margarine and vanilla. Cook 2 or 3 minutes longer. Quickly stir in baking soda until mixture is foamy. While foamy, pour onto greased cookie sheet to cool. You need to work fast to be able to spread mixture out thin.
Dissolve yeast in water. Combine sugar and salt with milk; stir into yeast. Beat 1 cup flour into dough until smooth. Add remaining flour to make stiff dough. Knead until smooth. Cut dough into 2 pieces. Pour 1 tablespoon oil onto pizza pan or cookie sheet. Spread oil with fingers, then pat 1 piece of dough into pizza shape. (Start in middle of dough and work out to edge.) Repeat with second piece of dough.
Brown breasts in a large nonstick skillet: arrange in single layer in an 8 cup shallow casserole. Top each breast with an onion slice.
In a 1-quart bowl, combine turkey, cilantro, garlic, cumin, chili powder, soy sauce and Worcestershire sauce. Cover and refrigerate 1 hour.
Sift flour, sugar, salt and baking powder. Add egg, milk and melted shortening; beat well and pour into well-greased muffin tins (until half full). This recipe makes 12.
Layer tomatoes alternately with sugar in a large mixing bowl; sprinkle with citrus rind and juice. Cover and let stand at room temperature 8 hours.
Boil chicken. Crumble bread in large mixing bowl. Add boiling broth. Cover and let set 5 minutes. Add other ingredients in order given. Pour in greased baking dish and bake 1 hour at 400°. Serve with chicken and giblet gravy.
Cook peas and let cool. Cut lettuce head up into large bowl. Add a layer of green pepper, celery and onions. After peas have cooled, add a layer of peas over the onions. Spread mayonnaise layer. Sprinkle the sugar over the mayonnaise. Add cheese layer and then bacon layer. Stir before serving.
In small saucepan, bring cranberries and orange juice to boiling. Remove from heat and set aside. In a large skillet, cook celery and onion in hot margarine until tender. Stir in poultry seasoning; set aside. In a large bowl, combine stuffing mix, apple, cooked sausage, rice, nuts and parsley. Stir in cranberry mixture, celery and onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt and pepper. Use to stuff an 8 to 10 pound turkey or bake in an uncovered, ungreased 3-quart casserole at 325° for 45 minutes.
Mix vinegar and water; pour in salt and mix until salt is dissolved. Pack pickles, garlic and dill (can be fresh) in gallon jar. Pour liquid mixture over pickles. Place in sun for 2 days, then eat or refrigerate.
Saute green pepper and onion in margarine. Add cheese and milk. Stir until melted. Add remaining ingredients and mix well. Heat well, stirring occasionally. Serves 4 to 6.
Refrigerate before baking. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together and press onto greased cookie sheet. Bake at 350 degrees for 20 minutes.
Cream margarine and sugar. Add yolks and flour. Refrigerate until firm. Then form into small balls; roll in slightly beaten egg whites, then in nuts. Place on greased cookie sheet. Press a piece of candied cherry on top. Bake at 325° to 350° for 20 to 25 minutes. Yields approximately 55.
Mix all ingredients well with eggbeater or mixer. Heat flat, well seasoned griddle over medium-high heat. Pour about 1 soup ladle full of batter onto hot griddle. Run batter over entire surface of griddle by carefully tipping griddle. When pancake surface is shiny, carefully lift to check for doneness and flip with a large turner. Done when lightly browned on both sides. Serve with warmed syrup or powdered sugar and lemon wedges. Serves 6 to 8.
Cream 1 cup of sugar and butter together. Mix second cup of sugar with the eggs and then beat with the butter mixture. Add flour and baking powder to this mixture and mix well. Divide dough into 6 parts (the size of a child's wrist; 6 rolls of dough). Bake at 325° for 30 minutes or until light brown. Remove, and when easy to handle, cut into slices 1/2-inch thick. Spread out on cookie sheet and dry in the oven at 300°. Turn over after about 10 minutes and dry 10 more minutes on the other side or until brown.
Mix well and place in greased baking dish. Bake at 400° for about 1 hour.
Wash and slice mushrooms. Put in pan. Add vinegar, salt and boil 10 minutes. Drain and add oil and seasoning. Refrigerate.
Scald the milk and put butter in it. Then put sugar and salt in bowl. Soften yeast in water. Pour milk over sugar and salt and cool. Add yeast, beaten eggs and flour. Let rise. Roll out and put a combination of butter, brown sugar, cinnamon, nuts and cherries inside. Roll up and let rise again. Bake for 20 minutes at 350°.
Melt margarine in 13 x 9-inch pan while oven is preheating to 425°. Remove and set aside. In plastic bag, mix well the remaining ingredients except chicken. Add chicken, 2 pieces at a time, and shake until well coated. Place chicken in pan skin side down. Bake 35 minutes. Turn and bake another 15 to 20 minutes, or until it is fork-tender.
Cream sugar and butter; add milk and unbeaten egg. Mix well. Sift the flour and baking powder; blend with the sugar and butter, adding nutmeg, cinnamon, nuts and granulated sugar. Dot well with butter and bake in a moderate, about 320°, for 20 minutes.
Mix dry ingredients. Add eggs and butter; mix thoroughly. Spread evenly in a 9-inch greased pan. Bake at 350° for 30 to 45 minutes. Let cool for 5 minutes, then put on frosting.
Mix all ingredients except tortillas. Spread on tortillas, roll up and cut into slices. Dip in salsa.
Peel loose skins off garlic bunch, slice top to a flat surface. Drizzle with olive oil; mound basil paste onto bunch. Place on baking sheet, in 400° oven for approximately 40 minutes or until soft, with fork.
Beat egg yolks slightly; add milk. Mix sugar and flour together. Stir into egg mixture. Blend in syrup. Combine cocoa with enough water to make thin paste. Stir into egg mixture. Add butter. Cook in double boiler or microwave until thick, stirring frequently. Pour into shell.
Combine first 5 ingredients in a buttered 1 1/2-quart casserole. Stir breadcrumbs with butter and sprinkle over top. Bake at 350° for 30 minutes. Serves 8.
Boil chicken breasts with 1/2 cup of the diced onions. When chicken is done, remove from broth. Save broth. Remove skin and cut chicken into bite size pieces. Set aside. Add more water to broth in order to cook spaghetti. Meanwhile, mix remaining onion, Ro-Tel tomatoes, soup, bell pepper and Velveeta. Heat mixture on low heat until cheese melts. Do not allow to burn or stick to pot. When spaghetti has cooked, drain water off and stir spaghetti into the tomato mixture. Pour into a lightly greased baking dish. Bake at 350° for 30 minutes.
Mix all of the above together. Let set over night. Next morning knead lightly, put in muffin pan and let rise 4 to 6 hours. Bake at 400 degrees for 10-12 minutes.
In a small saucepan, mix sugar and water. Bring to a boil and simmer 5 minutes. Add grated lime rind. Cool to room temperature. Stir in lime juice and rum.
Cream shortening and add rest of ingredients in order given. Bake 10 to 12 minutes in a moderate 400° oven.
Toss the apples in a mixture of the sugar and spices and fold into the pie crust. Top with a mixture of butter, flour and brown sugar. Place the pie in a 450° oven for 10 minutes. Then reduce the heat to 325° and bake for another 30 to 40 minutes.
Mix together sugar and hot water. Stir over low heat until sugar is dissolved. Bring to a boil and let boil for 1 minute. Remove from heat and add coconut extract. Mix well. Punch holes in the hot cake and pour mixture over cake. Let the cake cool for 1 hour before removing from pan. May sprinkle with powdered sugar, if desired, after removing from pam.
Mash squash and onion and place in rectangular casserole. Mix broken crackers and soup and pour over squash mixture. Top with grated cheese. Put in cold oven and turn heat to 350°. Bake 15 to 20 minutes until cheese is brown. Serves 8.
Mix well, bake at 425 degrees until brown. Makes 36 mini muffin biscuits.
Put sliced, cooked sweet potatoes into casserole dish; add salt, milk and 1/2 cup margarine. In a separate bowl, mix the brown sugar, nuts, flour, cinnamon and 1/4 cup unmelted margarine with a fork until crumbly. Put on top of sweet potatoes; spread evenly. Bake at 350° for 1/2 hour.
Combine shrimp and stuffing. Add enough chicken bouillon and water to moisten; stuff flounder. Wrap in aluminum foil; double fold to seal in moisture. Bake at 350° for 20 minutes.
Chill oil and juice. Beat egg well in mixer or blender. While continuing to beat, slowly add oil using a thin, slow stream. Beat in salt, sugar and lemon juice.
Mix ingredients and let refrigerate overnight. Serve with pumpernickel bread or Town House crackers.
Cook the macaroni according to the package directions. Drain and rinse with cold water. Add vinegar, mix lightly and let stand 10 minutes.
*Measure the tomatoes after they are peeled and chopped and juice and seeds have been removed.
In 10-inch skillet over medium heat in hot oil, cook chicken, a few pieces at a time, until lightly browned. Remove with slotted spoon. Add broccoli, pepper, onion and garlic; cook until tender-crisp. In small bowl, stir together juice, cornstarch, soy sauce, brown sugar and ginger. Stir into vegetables. Cook, stirring occasionally, until slightly thickened. Add reserved chicken pieces and heat through. Serve over hot, cooked rice.
Combine all ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 375 for 15 minutes.
Mix together; put cinnamon and cloves in a net into mixture. Bring to a boil, then let simmer.
Beat eggs; add sugar gradually and beat until smooth. Add cooled butter and flavoring. Sift flour and baking powder and add to egg mixture. Mix well. (Dough will be sticky.) Bake in pizzelle iron 30 to 35 seconds.
In 4 cup measure, combine apple cider and cinnamon candies. Microcook, uncovered, on 100% power for 4 to 5 minutes or until candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired.
Combine cereal and milk; let set 15 minutes. Add next 4 ingredients; stir well. Add remaining ingredients and stir until moistened. Spoon into greased muffin tins. Bake at 400° for 15 minutes. Can be frozen.
Beat egg whites to froth. Add cream of tartar. Beat until stiff and slowly add sugar until dissolved. Fold in walnuts. Butter or grease pie plate and pour in meringue. Bake at 300° for 1 hour. Cool.
Wash, chop and drain strawberries. Mash two cups of berries and strain to make 1 1/2 cups juice (water may be added if berries do not make quite enough). Combine sugar and cornstarch and stir into juice. Bring this to a full boil over medium heat, stirring all of the time. Boil about 2 minutes. Cool. Soften cream cheese by adding cream or milk and spread over bottom of pastry shell. Put remaining two cups of berries over cheese. Pour cooled juice mixture of berries and chill for about 2 hours. Top with whipped cream.
Peel onions. Core and remove a section approximately the diameter of a quarter. Do not cut through to the bottom. Fill cavity with 1 tablespoon butter and 1 tablespoon Worcestershire sauce. Place onions in 9-inch glass pie plate. Cover with plastic wrap, turning back one edge to vent. Microwave at High (100%) 9 to 11 minutes or until onions are fork-tender. Let stand 2 minutes before serving. Makes 4 servings.
Cook peas and carrots. Drain and set aside. In large saucepan, add cream of chicken soup and milk. Allow to simmer until smooth, then add chicken, peas and carrots. Stir until completely heated.
Mix dry ingredients; blend well. Add water; knead 5 minutes or until the dough is smooth and elastic. Cover and let stand for 10 minutes. Pinch off a small amount of dough; roll out like a pancake, 1/16 inch thick. Fry in hot oil; prick air bubbles. Fry on each side until golden brown. Serve hot with butter or honey.
Beat butter until light; add yolks and sugar. Beat well. Add chopped nuts and blend in flour and baking powder and mix well. Take a small amount of dough and shape into a half moon. Bake at 350° for 20 minutes. Remove and roll in powdered sugar. Cool 1 hour.
Cook broccoli as directed; drain it. Add the other ingredients. Dot casserole with Ritz cracker crumbs and butter. Bake at 350° for about 45 minutes.
In a saucepan over low heat, combine sugar and cocoa until mixed and melted (or liquefied). Add butter and work (mix) well. Add cup of milk. Raise heat to boiling and boil slowly for 3 minutes. Remove from heat; add vanilla and mix in. Keeps well for at least 1 week in refrigerator. May be warmed up in microwave. Serve over ice cream, cake, cream puffs, etc.
Use a round 9-inch spring-form pan. Beat 4 egg whites until stiff. Gradually blend in 1 cup sugar. Set aside. Then mix cream cheese with 1 teaspoon of vanilla. Mix this with egg whites and blend. Pour into pan that you have prepared a graham cracker crust. You can put cherry filling on crust, if you wish. Bake at 350° for 25 minutes.
Mix all together ane bake in greased casserole dish at 250° for 1 hour.