HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except fruit, marshmallows and whipping cream. Put in a double boiler and cook until thick. Add 1 cup miniature marshmallows to mixture. The marshmallows do not need to be completely dissolved. Mix fruit cocktail, pineapple and cherries well with mixture. Then add whipped cream. Add bananas, apples, grapes or other fruit as desired. Let set for 24 hours before serving.
Beat together the ingredients until well blended. Pour into greased and floured 13 x 9 x 2-inch pan or bake in layers at 350° for 25 to 30 minutes.
Saute onions and mushrooms in olive oil. When softened, mix in kasha moistened with egg. Stir over medium-high heat about 2 to 3 minutes or until kernels are separate. Reduce heat and add boiling water. Cover pan tightly. Simmer 8 to 11 minutes or until kasha kernels are tender and liquid absorbed. Serves 4 to 6 generously as side dish instead of rice or potatoes.
Melt butter and chocolate. Let cool. Beat eggs. Add sugar, flour and vanilla to eggs. Stir in chocolate mixture. Add pecans. Pour into well greased or paper-lined muffin tins. Bake at 325° for 25 minutes.
Combine brown sugar, shortening, water and vanilla in large bowl. Beat on medium speed until blended. Beat eggs into creamed mixture. Combine flour, cocoa, soda and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Shape dough into 1 1/4-inch balls. Roll in powdered sugar. Place 2-inches apart on ungreased cookie sheets. Bake one sheet at a time. Preheat oven to 375°. Bake 7 to 9 minutes until cookies are set, do not overbake.
Stir first 4 ingredients together. Mix in margarine and peanut butter at slow speed. Remove 1 cup of this mixture and set aside. To remaining mixture, add milk, eggs and vanilla. Mix 3 minutes at medium speed. Pour into 9 x 13-inch (or larger pan), ungreased, or lightly greased. Top with chocolate chips, then reserved crumb mixture. Bake at 350° approximately 40 to 45 minutes (until set).
In the oil, fry onion and garlic for 5 minutes, stirring frequently. Add the seasonings, meat and wine and stir again. Add the tomatoes, raisins and olives and stir. Add the green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color. The cooking only requires 10 minutes time. The chopped and slicing can be done in advance. The Cubans serve the Picadillo on top of rice with its juices trickling down. Makes enough for 3 to 5 people.
Heat oil in 9-inch skillet until very hot. Add shrimp and cook 2 minutes, turning occasionally. Add scallops and saute 2 minutes more. Add snow peas, radishes, dill, salt and pepper. Cook 1 more minute. Can be served over cooked rice.
Cream together brown sugar, sugar and butter. Blend in egg, vanilla and then add flour, soda, salt and nuts. Chill 20 minutes. Shape into balls the size of quarters. Roll in sugar. Place on ungreased cookie sheet. Press flat with drinking glass. Bake for 10 to 12 minutes in a 350° oven. Cool. Swirl on icing.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating after each addition. Add molasses and mix well.
Cook pasta as directed on package. Drain. Cook vegetables in butter in a large skillet or wok, stir-frying until tender-crisp, about 7 minutes. Toss with lemon zest. Remove from pan and keep warm. Heat milk and cream cheese until smooth and creamy. Stir in Parmesan cheese, salt and pepper. Toss with pasta. Serve vegetables over pasta with lemon wedges and coarsely ground pepper.
Mix night before. Mix together sugar, pudding and cinnamon. Place frozen rolls in buttered Bundt pan. Pour sugar mixture over rolls, then pour melted butter on top. Place dish towel over pan and let sit overnight. Bake at 325° for 30 minutes. Turn over as soon a you get it out of the oven. The bag usually comes with 24 rolls; it is best to use 20 rolls at the most.
Cook chicken until tender in 4 quarts of salted water. Remove chicken from broth. Cool chicken and remove meat from bones. Add enough chicken broth to give 5 - 6 quarts of broth. Mix flour and salt together. Add enough water to make a soft ball of dough. Roll out dough to about 1/4 inch thick, cut into strips. Bring broth to a boil, then drop 8 - 10 dumplings into broth stirring them lightly. As broth comes back to boil, add 8 - 10 more. Continue until all dumplings are in pot. Cook at a full boil approximately 5 minutes stirring lightly to keep dumplings separated. Add cooked chicken meat back to pot. Boil 2 minutes more. Remove from heat, cover and wait 20 - 30 minutes before serving. Sprinkle with black pepper.
Cream butter and sugar; beat in egg and vanilla. Stir in dry ingredients (dough will be stiff), then stir in apples and nuts. Spread into a 9-inch square greased baking pan. Bake at 350° for 35 to 40 minutes.
Mix well and pour into a pie shell. Bake 15 minutes at 350°; then lower heat to 250° and bake 45 minutes to 1 hour.
Wash, slice and cook squash in salted water. Drain and mash squash. Add onion, carrots, sour cream and soup. Mix well. Melt margarine. Add to dressing. Pour enough dressing into bottom of 2-quart casserole dish to cover. Add squash mixture. Sprinkle remaining dressing to cover top of dish. Cook at 350° for 25 to 30 minutes or until bubbly. Freezes well.
In a large mixing bowl, cream the shortening and 1 cup sugar. Beat in the egg and molasses. Combine flour, baking soda, ginger and cinnamon. Roll teaspoon of dough into balls. Dip one side of each ball into sugar. Place with sugar side up on a greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly browned.
Mix all ingredients in glass bowl and store in fridge for 24 hours. Pour into a greased 9 x 13-inch pan and bake 2 hours at 225°. Serve with sauce.
Saute onion, celery and green pepper in hot oil until tender. Add stock, tomatoes, tomato sauce and okra; simmer for 1 1/2 hours. Add shrimp, crab meat, salt and pepper. Simmer for 30 minutes to 1 hour. Serve on top of mounds of hot, boiled rice as main dish along with tossed green salad and hot French bread.
Melt butter or margarine in large pan (Dutch oven size). Mix in the next 3 ingredients thoroughly. Meanwhile, in a large bowl, mix the dry ingredients. Add to butter mixture; stir until each piece is thoroughly coated. Put in a large baking pan. Bake at 250° for 45 minutes, stirring twice. Remove from oven; cool and store in an airtight container.
Wash potatoes; cut into 1/4-inch slices. When cutting potatoes, keep them in water until all are cut. Put next 4 ingredients in plastic bag. Drop 4 pieces of potato at a time into bag and coat well, until all pieces are coated. Melt stick of margarine in baking pan, then place coated potatoes in pan. Bake at 350° for 20 to 30 minutes, or until golden brown.
Put carrots and remaining ingredients except cornstarch mixture in a medium size saucepan. Bring to a boil. Reduce heat and simmer 20 minutes or until carrots are tender, but not soft. Add cornstarch mixture; cook, stirring constantly, until mixture thickens. Makes 4 servings.
Brown ground beef, onion and celery. Add remaining ingredients and pour into casserole dish. Bake 1 hour at 350°. Take out and spread chow mein noodles on top. Return to oven and bake 30 minutes. (Measure water in soup cans to rinse out.)
Beat together the sugar, oil and eggs. Combine flour with the dry spices. Add half the flour mixture to the sugar, eggs and oil mixture; mix well. Add figs, pecans, vanilla and remaining flour mixture. Bake in a greased Bundt pan for 45 to 50 minutes at 350°. Do not overbake.
When cream cheese is softened, place in a bowl with the salad dressing, onion soup mix and dash of Worcestershire sauce. Mix well (using hands). Shape into a ball and place on a sheet of wax paper, covered with nuts. Coat ball well and top with maraschino cherry. Serve with crackers. Recipe can be doubled to make 2 balls.
Mix ingredients lightly and spoon into fluted paper cups set in muffin pan. Freeze (cover with plastic wrap) 15 minutes before serving. Remove from freezer, peel off paper cups and serve on lettuce leaf.
Combine first 5 ingredients. Cook until thick and bubbling. Add butter and vanilla. Makes 2 pies. For meringue, use egg whites.
Heat wok or large heavy skillet. Add oil and hot stir-fry spinach for 1 minute. Add salt and sugar. Continue to stir-fry for 1 minute.
Mix flour and milk. Add beaten egg, corn syrup and 1 tablespoon honey. Cook in top of double boiler over rapidly boiling water until thick. Remove from fire. Add vanilla. Cool and pour into baked pie shell. Slice bananas and spread over top of custard. Top with the heavy cream, which has been whipped stiff and sweetened with 2 tablespoons honey. Place in refrigerator.
Mix graham cracker crumbs with melted butter. Add powdered sugar and peanut butter. Mix well. Spread evenly on a greased cookie sheet (greased with butter). Melt chocolate chips and spread over top. Chill and cut into squares.
Combine first 10 ingredients. Blend well at low speed. Shape into round balls, using teaspoon. Roll balls in additional sugar; place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Remove from oven. Top each cookie immediately with a chilled candy kiss, pressing down firmly so cookie cracks around edge.
Combine all ingredients (except egg whites) and mix well. Beat egg whites until stiff; then fold gently into cottage cheese mixture. Using low heat, drop by teaspoonfuls onto griddle or skillet and cook, turning once so that both sides are browned.
To the mashed potatoes add all ingredients except 1 stick of margarine and paprika; mix well. Put in baking dish. Melt the remaining stick of margarine and pour over potatoes. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes, uncovered. Can be made ahead of time and baked later or frozen and baked later. Great for potluck dinners because they stay soft.
All measurements level (use standard measuring cups). Use fresh yeast. Do not sift flour before measuring, but fluff the flour with a spoon and then spoon it lightly into a measuring cup and level off (do not tap cup to get more flour in it).
In saucepan, cook carrots, covered, in boiling salted water 10 minutes (until tender); drain. Place in 1-quart casserole. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix crumbs and butter; sprinkle atop. Bake, uncovered, in a 350° oven 30 minutes (until hot). Makes 4 to 6 servings.
Sift dry ingredients together in a large bowl. Add vanilla and water or coffee until well blended. Fold in mayo; bake in a greased pan at 350° for 35 minutes. Frost with cocoa icing when cool.
Brown meat; drain. Add barbecue sauce and set aside. Place biscuits in ungreased muffin cups. pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400 degrees for 12 minutes. Serves 4 to 5.
Boil pineapple and sugar for 3 minutes. Add Jell-O to mix and cool. Add Cool Whip, apple, cream cheese, celery and pecans to mix; pour into mold and refrigerate overnight.
Soak cucumbers, water and lime for 24 hours. Rinse and soak in clear water for 3 hours. Grind and soak in celery seed, pickling spices, vinegar, sugar and salt for 12 hours. Slowly bring to a boil and cook until dry enough. Serves 12 pints.
Dredge uncooked chicken meat (cut in 1-inch pieces) with a mixture of the cornstarch, salt and cold water. Add the soy sauce. Saute the onions (sliced lengthwise) in the oil for about 2 minutes and remove from pan. Saute celery (cut diagonally) and water chestnuts (sliced lengthwise) in oil for 2 minutes or less and remove from pan.
Crush candy; add light cream and heat in double boiler until candy dissolves. Add gelatin dissolved in cold water. Chill until partially set. Fold in whipped cream. Break chocolate wafers in half and stand around outside of 9-inch square pan. Place layer of wafers in bottom of pan; spread remaining gelatin mixture and top with crushed wafers. Chill 12 hours. Cut in squares. Serves 9.
Cream butter or margarine and add sugar and brown sugar. Cream well. Blend in unbeaten egg, 1/3 cup peanut butter, soda, salt and vanilla. Sift in flour and oats.
Cut tips of squash and cut each into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander. Mash.
Cut up chicken as for frying. Heat 2 tablespoons fat in deep Dutch oven, preferably the black cast-iron type. Brown chicken lightly about 20 minutes. Remove excess fat; add hot water and simmer on low heat. In skillet, melt remaining 2 tablespoons fat; when hot, add flour, stirring constantly, until flour is golden brown. (This is the roux). To roux, add chopped onion and garlic. Cook on low heat until onion wilts (5 minutes). Add this mixture slowly to chicken. Add salt, black and cayenne pepper. Chicken should be semi-tender. Then add sausage, which has been browned lightly, chopped green onions and parsley. Simmer 45 minutes or until chicken is done (very tender). Turn off heat; add the file. Stir well and let stand, covered, for 10 minutes before serving. Serve in soup bowls, accompanied by steamed rice, added by each person according to their liking. Baked sweet potatoes in the skin is usually served with this.
Beat eggs and sugar. Add oil. Sift together baking powder, salt, sugar and flour. Add dry ingredients alternately with milk to eggs and sugar. Add extracts and Angel Flake coconut. Grease and flour tube pan. Bake 1 hour at 350°.
Place potatoes on bottom and up sides of an 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Brown beef and drain. Place beef, broccoli, onions, and tomatoes into potato shell. Combine milk, soup, cheese, and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Take part of cheese and onions. Bake, uncovered, 2 to 3 minutes. Ready in 15 minutes. Makes 6 servings.
Mix meat, eggs, rice and onion in large bowl until rice is all mixed in well. Make into balls, about size of walnut (40 to 50 balls). Brown meat balls on all sides. Take out of frypan; put in another kettle. Mix 3 1/2 cups boiling water with flavor envelope from Rice-A-Roni; pour over balls. Simmer slowly for 30 to 45 minutes. Add more water, if needed, or can thicken like gravy.
Mix beef, rice and onion in a bowl. After well mixed, make small balls. Heat paste, soup and sauce with water until boiling. Drop balls in; allow to cook, covered, stirring occasionally for about 45 minutes to 1 hour.
Preheat oven to 350°. In medium bowl, blend cream cheese and margarine until smooth. Add next six ingredients; mix well. Separate crescent dough into 4 triangles; firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull four corners of dough onto top center of mixture, twist slightly and seal edges. Brush tops with margarine; dip into crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes, or until golden brown. Makes 4 sandwiches.
Cream shortening and sugars. Stir in eggs. Sift together dry ingredients. Add to sugar mixture. Blend in vanilla, oatmeal, coconut and one or more of other additives. Mix thoroughly. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 10 minutes.
Melt chocolate in cream and pour over nuts and marshmallows. Spread in buttered 9 x 13-inch pan or on wax paper. Let cool and cut in squares.
Beat eggs and stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds, then turn off the heat. Garnish with minced scallions.
Mix all ingredients and put into middle size casserole dish with tight fitting lid. Place 1/2 stick butter in middle. Cover and bake at 350° for 40 to 45 minutes. Fluff up with a fork and serve.
Heat oil in large skillet. Add beef and brown on all sides. Remove. Add onions to skillet, and cook slowly until golden brown. Add browned beef. Stir in 1 cup water. Add apple and tomatoes, then sprinkle with sugar, salt and pepper. Bring to boiling; reduce heat and simmer covered for 2 hours. Add potatoes and cabbage to meat mixture; simmer, covered, for 20 minutes longer or until vegetables are tender. Makes 4 servings.
Cook pasta al dente (after boiling 12 to 15 minutes). Drain. Mix in cheese. In blender, combine soup, milk and onion. Blend together. Mix all ingredients together except bacon. Lay in pan or casserole dish. Cover with bacon slices. Bake at 350° for 45 minutes to 1 hour until browned but not dry.
Cream brown sugar and oleo. Add eggs and beat well. Add remaining ingredients and mix well. Add chocolate chips and vanilla. Press into large sheet cake pan. Bake at 350° for 18 to 20 minutes. Do not overbake. Cool and cut into squares.
Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well. Combine flour and next 3 ingredients; add to shortening mixture, mixing well. Stir in oats and remaining ingredients. Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork. Bake at 350° for 12 minutes. Transfer to wire racks to cool. Yields 6 dozen cookies.
Mix all ingredients except 1/2 cup butter and corn flake crumbs. Put in pan. Spread corn flake mixture over top. Bake at 350° for 20 minutes covered with foil. Remove foil and bake for 10 minutes.
Wash cucumbers; do not peel. Slice paper thin. Makes about 16	cups. Cut peppers and onions up with cucumber. Put in pan. Sprinkle with salt and cover with crushed ice. Let stand 3 hours. Wash and drain. Make pickling syrup of sugar and white vinegar. Add spices. Boil for 5 minutes. Add cucumbers, onions and peppers. Bring mixture to simmering point; do not boil. Pack in clean hot jars and seal at once.
Place chicken breasts in a flat Pyrex baking dish. Top with slices of Swiss cheese.
Grate the cheese and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375° for 15 minutes or until slightly brown and firm. Makes 2 to 3 dozen, depending on size.
Melt shortening in an iron skillet. Mix all ingredients, including shortening, folding in cheese last. Pour into skillet. Bake at 350° until done (about 1 hour and 15 minutes). Should be brown and firm.
Simmer vegetables in water and bouillon cubes until tender, about 12 to 15 minutes. Add spaghetti sauce and simmer gently 5 minutes longer. Makes 8 (1-cup) servings, 90 calories each.
Brown pork chops. Mix rice, soup and water in casserole dish. Place pork chops on top of rice mixture. Bake in a 350° oven for 45 minutes, covered, and 15 minutes, uncovered.
Heat oven to 350°. Place rice and corn in a 2-quart glass casserole dish with tight-fitting lid. Sprinkle with salt and pepper. Pour tomato sauce and 1/2 cup water over 1st two layers. Add remaining ingredients, covering with bacon.
Melt margarine. Saute onion in margarine. Add cheese to melt. Make potatoes according to directions. Combine melted margarine, onion and cheese with potatoes. Makes enough for a 9 x 13-inch pan.
Line a small baking dish with foil. Dot margarine on bottom of foil. Pour rice, then onion soup and then water. Place seasoned chicken on top. Bake 1 hour at 350°.
Layer ingredients in order given in 9 X 13 pan. Do not stir or mix. Cover tightly and let set in refrigerator overnight. Keeps well.
Rub potatoes with margarine and prick with a fork. Bake at 400° for 45 minutes or until done. Cut a lengthwise opening in top and scoop out potato. Set shells aside. Mash potatoes while hot with sour cream, margarine and egg. Beat until fluffy. Stir in onion and cheese. Season with salt and pepper. Spread inside of shells with margarine. Pile mashed potatoes lightly and high into shells. Bake at 425° about 20 minutes.
In a large saucepan over medium heat, heat all ingredients to a boil. Reduce heat to low; simmer for 25 minutes, or until rice is done.
Salt and pepper chicken. (Can be cut up if in a hurry, leave whole if not.) Put all ingredients into a covered casserole dish and bake at 350° for 1 1/2 hours. It makes its own juice so do not add liquid. Serve with a salad.
In large pan, brown ground meat with salt, pepper, onion and garlic. Drain. Add mushrooms, spaghetti sauce, and tomato sauce. Mix well and simmer about 10 minutes. Add seasonings as desired. Cook pasta, drain. (Any non-shelled pasta will work fine, such as bow-ties). Add to meat mixture. Spray pan with Pam. Add half of mixture, sprinkle with half of cheese. Add remaining mixture and sprinkle with remaining cheese. Bake at 350° until cheese is thoroughly melted.
Combine all ingredients; mix well. Pour into pie shell. Bake 15 minutes at 425°. Reduce temperature to 350° and bake 35 to 40 minutes. Cool. Garnish with Cool Whip or ice cream.
Heat shortening in skillet. Add chicken and brown on all sides. Remove chicken from skillet and place in shallow baking pan. Add onion to shortening in skillet and brown. Add all remaining ingredients and simmer 30 minutes to make sauce. Pour some over chicken and cover with aluminum foil. Bake at 350° for approximately 45 to 50 minutes or until done.
Crust: Crush Oreos and combine with melted butter. Put into a 10-inch pie pan or square pan.
Combine sugars, corn syrup, cream and water. Cook, stirring, until sugar dissolves to very hard ball stage (260°). Add butter and cook to light crack stage (270°). Remove from heat; add salt and vanilla extract. Pour into two large shallow pans. When cool, break in pieces.
Brown sausage. Drain. Saute onion and green pepper until tender. Mix together. Set aside. Mix last 5 ingredients together. Add sausage. Pour into 9 x 13-inch casserole. Cover and refrigerate overnight. Remove 1 hour before cooking. Bake at 350° for 45 minutes (let stand at least 10 minutes before cutting). May sprinkle with more cheese before baking if desired.
Saute diced onions in butter or Crisco. Mix a little of the milk with the 2 heaping tablespoonfuls of flour. Add the rest of the cup of milk to the onions. After onions and milk heat, thicken with the flour and milk mixture. Add the corn and diced, cooked meat. Add salt and pepper to taste. Top with crumbled soda crackers. Bake 20 minutes at 350°.
Put all in bowl and use eggbeater to mix. Pour into unbaked pie shell and bake at 425° for 45 to 55 minutes. About 10 minutes before pie is done; add the topping mix in a circle approximately 2 inches from outside crust and return to oven to finish baking.
Mix Kool-Aid according to directions on package. Add fruit juices and chill. Just before serving, add ginger ale or 7-Up. Yields 25 punch cups.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan with shortening or spray. In large bowl, combine oats, brown sugar, flour and salt. Stir well. Using pastry cutter or fork, cut in butter until crumbly. Pat 2 cups of mixture into prepared pan. Set aside remaining mixture.
Blend flour into sugar. Add eggs, milk, oleo, vanilla and coconut. Beat well and pour into two 8-inch pie pans. Cook in 350° oven until firm.
Cook hamburger. Drain. Add Ragu and pepperoni. Boil noodles until firm, then rinse in cold water. Layer noodles in casserole dish. Spoon sauce over noodles. Sprinkle with cheese. Keep repeating layers. Keep enough cheese to sprinkle on top. Bake at 350° for 10 minutes to melt cheese or microwave until cheese melts.
In a medium bowl, add ingredients, one at a time, beating well after each addition. After adding Marshmallow Creme, stir just enough to create brown and white swirls. Spoon into a 9 x 13-inch brownie pan, lightly coated with cooking spray. Bake at 325° for 18 minutes.