HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven at 350°. Stir butter and peanut butter together until well mixed. Add sugar and egg; mix. Take a small amount of dough and roll it between your palms into a ball about the size of a big marble. Place balls on cookie sheet about 2 inches apart. Push a chocolate kiss into the center of each cookie. Bake 10 to 12 minutes. Makes 4 dozen Chocolate Kiss Cookies.
Add ice cubes to water and set aside to chill. Roll, wash, squeeze and dice into bits, the rind and pulp of lemons into mixing bowl. Add juice, sugar and lemon bits; mix well. Add about 4 cups of chilled water. Add to the remainder of the chilled water. Pour some of the lemonade mixture back into the mixing bowls to make sure the lemon mixture was all added to the chilled water. Repeat if necessary. Refrigerate until time to serve with ice cubes. Yields one gallon. Original.
Melt butter on stove. Dip chops in melted butter. Crush crackers. Pour in pie pan. Dip chops in crackers. Place in 9 x 13-inch baking pan and salt and pepper a little. Bake at 350° for 30 to 35 minutes until brown.
Sift sugar, flour, baking powder and salt together. Work into soft butter and milk. Make into a ball. Put into a Ziploc bag. Beat with mallet 200 strokes. Take out and divide into 4 balls. Roll each ball between wax paper. Roll very thin. Cut in strips. Bake at 325°. Do not let it brown. While still warm, cut into bite size pieces. Pack in airtight box. Save 2 or 3 long strips for pastor to use in the service. Recipe makes enough for Pisgah. Very old recipe, used at Pisgah for many years.
Preheat oven to 375°. For cake, add peppermint extract and 6 to 8 drops food coloring to egg white packet and water. Prepare, bake and cool cake following package directions. Serve each cake slice with vanilla ice cream, chocolate fudge ice cream topping and crushed peppermint candy.
Spread cookie dough on two 9-inch round tins or one 13 to 14-inch pizza pan for crust. Bake and cool.
Cream margarine and sugar. Add the egg and molasses. Stir in remaining ingredients. Shape into small balls and dip the top in sugar. Bake at 350°.
Combine sugar and flour; add boiling water. Cook over low heat until thick. Add margarine and vanilla. Cool.
Heat the sweetened berries with the gelatin until the gelatin dissolves. (Do not add water.) Set aside to cool. Beat together the milk and pudding. Stir in the sour cream, then fold in the frozen whipped topping. Layer wafers, pudding mixture and strawberry mixture. Repeat, topping with pudding mixture. Refrigerate until serving time.
Brown hamburger with the onion. Add salt and pepper. Place meat into casserole dish. Stir in drained green beans and tomato soup (do not add any water to soup). Top with mashed potatoes. Bake at 350° for 30 minutes.
Boil together brown sugar, margarine, salt, vanilla and corn syrup for 5 minutes. Mix well occasionally. Remove from heat and add baking powder. Stir in quickly. Pour over popped corn mixing well. Put in 2 large flat pans and place in oven at 250° for 1 hour. Stir 3 or 4 times. Add 1 package nuts.
Combine ground beef, flour, salt, pepper, egg and nutmeg. Blend thoroughly. Add onion and milk and after mixing, set aside. Trim off outward leaves of cabbage. Slice off 1 inch from core end with sharp knife and hollow out cabbage to leave a shell 1/2-inch thick. Spoon meat mixture into shell. Fit cut slice back into place and tie with kitchen string. Place stuffed cabbage, core end down in Dutch oven. Add boiling water and cover. Bake at 375° for 1 1/2 hours. Serves 6.
Mix dressing, oil, garlic powder and dill in a large bowl. Add crackers, mixing until well coated. Let stand about 1 hour before serving. Store in an airtight container.
Brown hamburger and drain. Add chopped onion and green pepper. Simmer 15 minutes and drain again. Add tomato sauce and garlic salt. Simmer 15 minutes.
In a saucepan, stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa. Heat through. Serve in fondue or small crock-pot with chips or fresh vegetables for dipping. Makes 2 1/2 cups.
Season meat with soy sauce and Worcestershire sauce. Sprinkle on soup mix. Add rosemary, caraway seed and celery seed. Marinate two days.
Mix all together. Boil slowly until onions are done. Pour over ribs, chicken, etc.
Cook, peel and slice potatoes. Fry bacon; drain and cut up. Put bacon and onions in a bowl. Add vinegar, sugar, salt and flour in water. Add potatoes and serve.
Chop celery and onion. Saute celery and onion in oleo until limp, not brown. Cook broccoli according to package directions. Mix all ingredients and bake at 350° for 35 minutes. Makes 2 casseroles.
Mix all ingredients. Bring to a boil and simmer 20 minutes. Cool. Refrigerate for 24 hours before serving.
Heat oil in large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken and set aside. Add remaining ingredients except onion to skillet; mix well. Bring to a boil; reduce heat to medium and cook 10 minutes. Stir in cooked chicken and onion; simmer 5 to 10 minutes. If desired, serve with tortilla chips or corn bread. Makes 6 servings.
Bring cream cheese to room temperature. In large bowl, beat first three ingredients thoroughly. When mixture is smooth, beat in cocoa. Fold in Cool Whip just until mixed. Fill crust and chill for four hours.
Preheat oven to 350°. In large bowl combine cottage cheese, eggs, and parmesan cheese; set aside. In another bowl combine hot pasta and pasta sauce. In 9x13 dish, spoon in half of pasta mixture, and evenly top with cheese mixture, then remaining pasta. Sprinkle with mozzarella cheese. Bake 30 minutes. 8 servings.
Mix flour, sugar and milk. Melt butter in pan. Pour in batter and fruit. Bake at 350° until done, 30 minutes.
Bring corn syrup and sugar to a boil. Remove from heat. Add peanut butter and cornflakes. Mix well. Drop on waxed paper with a teaspoon.
Spray a 9 x 13-inch dish with Pam. Line pan with tortilla shells (can soften with chicken broth). Then layer chicken, pepper, onion and a mixture of Ro-Tel, soups, chili powder and garlic salt. Top with cheese and bake, uncovered, for 1 hour at 350°.
In large bowl, mix cherries, pineapple, milk, Cool Whip and nuts. Refrigerate for 2 hours before serving.
Combine first 5 ingredients. Stir in remaining ingredients. Cover. Chill. Makes 5 cups.
Marinate steak for 1 to 2 days, turning often. Pour marinade over steak. Cover loosely with foil to keep from burning. Broil 35 minutes. Cut very, very thin slices against the grain. Serves 8.
Mix together the mayonnaise, lemon juice, soy sauce, curry powder, onion and chutney. Assemble all other ingredients except nuts. Toss all this well with mayonnaise mixture. Place in refrigerator overnight so flavors will blend. Toss with nuts before serving.
Mix all ingredients and beat well. Pour into greased tube pan. Bake 1 hour at 350°. Cool thoroughly before removing from pan.
In a large heavy saucepan, saute bacon until lightly brown. Remove all but 2 tablespoons fat. Add onion, green pepper and garlic. Saute until soft.
Mix oil and sugar; add eggs, milk and vanilla. Mix well. Add flour to mixture; roll out dough and cut. Makes about 5 dozen cookies.
Cream sugar and butter. Add eggs and beat well. Add cake meal, nuts and orange peel and mix well. Roll onto aluminum foil and shape into a roll about 1 1/2-inches in diameter. Refrigerate overnight.
Cook raisins in water until all the water is gone. Mix applesauce, sweetener, eggs and oil together. Add remaining ingredients and stir together. Pour batter into a greased and floured tube pan. Bake at 350° for 1 hour or until tested done.
Add all ingredients and thicken to your liking. Preheat oven to 350°. Pour into buttered casserole dish. Bake until thickened, about 20 minutes.
Combine first 4 ingredients and mix with a mixer. Pour into pie crust and chill at least 2 hours.
Preheat oven to 350°. In large bowl, beat sweetened condensed milk, egg, peanut butter and vanilla until smooth. Add biscuit mix; mix well. Chill at least one hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly brown. Cool. Store tightly covered at room temperature. Makes about 5 dozen.
Spray 9 x 12-inch baking dish with cooking spray. Set aside. Mix flour, oregano, basil, thyme, salt and pepper on small plate. Cut steak into 8 pieces. Dredge with flour and spice mix. Place in baking dish.
Beat everything together. Pour into uncooked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 25 more minutes.
*To toast oats, place 2 cups dry oats on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until lightly browned.
Spray a large skillet with Pam. Roll livers in flour. Brown these in margarine. Sprinkle with salt and pepper. When almost cooked, pour in dry onion soup mix, sherry and water. Stir and let simmer, uncovered, for 15 to 20 minutes. Serve over fluffy, boiled rice.
Layer sliced tomatoes around a platter. Place a sprig of basil on each and top with cheese. Drizzle generously with oil and dash of vinegar. Serve with any main course.
Cream the butter, sugar and add the eggs sour cream and vanilla. Beat well, gradually add the sifted flour, baking powder and soda. Place half mixture in a buttered 9-inch tube pan and sprinkle half of the topping mixture over. Place remaining dough on top and sprinkle with the remaining topping. Bake at 350° for 1 hour or until knife comes out clean. Serves 10 to 12.
Mash cream cheese in mixing bowl. Gently blend in crab meat, Worcestershire sauce and Old Bay seasoning by hand. Spread parsley flakes on wax paper. Form cheese mixture into a ball and roll evenly in parsley flakes. Refrigerate at least 3 hours (preferably overnight) before serving.
Melt the caramels with 1/2 cup milk. Set aside. Mix together remaining ingredients, except chocolate chips and nuts. Put 3/4 of the mix into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Pour caramels on top. Sprinkle chocolate chips and nuts on top. Crumble rest of crumb mix over top. Bake again for 15 to 20 minutes at 350°.
Brown liver in oil. Combine Ragu with water. Add to liver along with onions. Heat to boiling, then turn to low and simmer for 20 minutes. Serve on rice.
Scald milk. Add sugar, margarine, salt and cinnamon. Cool to lukewarm. Dissolve yeast in lukewarm water; combine with milk mixture. Add eggs plus egg yolk; mix well. Add some of the flour, then the raisins and the rest of the flour. Knead bread dough on a floured surface until it is smooth and does not stick to your hands. Add extra flour a little at a time, if needed. Place dough in a greased pan and cover it with a towel. Allow the dough to rise in a draft-free and warm place until double in bulk. Remove dough from pan and divide it into loaves. Place in well-greased loaf pans. Cover and allow dough to rise again until double in bulk, or just until it rises above the sides of the loaf pan. Take 1 beaten egg white and brush the top of the loaves. Bake.
Sift flour and sugar, bring Crisco, oleo, water and cocoa to rapid boil and pour over sugar and flour. Mix well buttermilk, soda, vanilla and eggs and add to mixture. Pour into 9 x 16-inch pan. Bake 20 minutes at 425°.
Put in 8-inch pan. Double for large pan. Bake at 325° to 350° for 40 minutes.
Prepare pudding as directed on box. Let set. Fold in Cool Whip, marshmallows, cottage cheese and pineapple. Chill. Serves 12.
Combine all ingredients and mix well. Place in an 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing.
Mix and roll out thin the first 7 ingredients. Cook until thick sugar, dates, water and vanilla. Spread on the rolled out cookies. Roll up like a jelly roll and slice. Bake at 375° for 10 to 12 minutes.
Mix Cool Whip, ice milk and peanut butter together. Add pudding mix. Fold in Grape-Nuts. Freeze. Remove a few minutes before serving.
Brown beef, onion and green pepper in butter. Add soups, water, garlic salt and salt. Cook spaghetti in 3 quarts water 8 minutes; drain. In 3-quart casserole, combine meat mixture, spaghetti and 1/2 of cheese. Top with rest of cheese. Bake at 350° for 30 minutes (the more cheese the better).
Bake any chocolate cake following directions on box. Combine pudding, sugar and milk. Beat at slow speed. Add in Cool Whip, then put on cake. Keep in refrigerator.
Dip chicken in evaporated milk; roll in corn flake crumbs, seasoned with Accent, salt and pepper. Place in shallow pan lined with Reynolds Wrap in 350° oven for about 1 hour or until tender.
Preheat oven to 350°. In a medium sized bowl, mix flour, sugar and cinnamon (dry ingredients).
Brown hamburger meat with small amount of seasonings. Add onion bits; cook until done. Set aside. Saute onions and bell peppers in oil; drain. Add to hamburger meat. Add tomatoes, kidney beans, chili block and seasonings. Stir. Cook for about 2 1/2 hours. Makes 1 gallon.
Mix oil, sugar and eggs until smooth. Sift flour with salt, soda and baking powder. Add to creamed mixture in small amounts. Mix together. Add grated apples and mix well. Add pecans. Bake in 9 x 13-inch baking dish about 40 minutes in a 350° preheated oven.
Mix all ingredients (except last 3) thoroughly in saucepan; cook over medium heat, stirring constantly until mixture comes to a boil. Cool, then chill. Beat cream cheese until soft; add sugar, then gently fold Cool Whip into cheese mixture. Gently fold cheese mixture into pumpkin mixture which has been chilled. Pour into pie shells. This is delicious even without the addition of cream cheese, confectioners sugar and Cool Whip.
Mix all ingredients, except meat. Let sit for a few minutes, then add meat. Roll into meat balls. Brown in skillet, turning often. Remove from skillet and place in a large pot.
Soften butter and cream with cheese. Add sifted flour, salt and pepper; knead. Pinch off one heaping tablespoon and mold in palm of hand around a date-stuffed with pecan half. Bake at 400° for 15 minutes, until lightly brown.
Combine wine, soda and sugar in saucepan. Sprinkle gelatin over liquid. Stir and cook over low heat until dissolved. Heat to boiling. Stir in food coloring. Pour into containers and cool. Cover and refrigerate. May be refrigerated up to 3 weeks. Makes 16 ounces. Contains 10 calories per tablespoon.
Grease and flour Bundt pan. Sprinkle bottom with a mixture of the powdered sugar, 1 teaspoon cinnamon and 2 tablespoons chopped pecans. Mix the cake mix with sugar, sour cream and oil. Beat in eggs (one at a time), vanilla and 1 cup pecans (chopped). Pour half of the batter in Bundt pan. Sprinkle this with a mixture of brown sugar and 1 teaspoon cinnamon. Add rest of batter. Bake at 350° for 55 to 60 minutes. Let cool a few minutes before turning out on plate. Needs no icing.
In large mixer bowl, beat cream cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill at least 3 hours. (Better if chilled overnight.) Top with pie filling.
Cook chicken (whole pieces) until done. Broil I prefer. Place chicken in one layer in 9 x 11 pan. Cover with spaghetti sauce and sprinkle cheeses over chicken and sauce.	Bake at 350° until cheese melts and heated through, 15 to 20 minutes. Serves 3 to 4.
Combine sugar, egg and oil. Sift together flour, baking soda and salt. Add to first mixture with vanilla. Fold in apples. Turn into 2 greased loaf pans. Bake at 350° for 60 minutes. Cool, wrap and store overnight before serving. Freezes well, too.
Boil beets on medium heat in 4 quarts of water for 1/2 hour. Then add the rest of the vegetables and boil for 1/2 hour more. Add 1 pint of tomato juice. Bring to boil for about 2 minutes. Add butter; stir in well. Lastly, add cream. Heat, but do not boil. Serve hot. I add 2 small or 1 large potato. I also use vinegar, about 4 or 5 tablespoons to taste. It will keep a couple of days in a cool place and seems to improve with standing.
Add boiling water to dates, soda and butter; let cool. Add sugar, eggs, flour, baking powder and vanilla. Bake in greased and floured pans in 350° oven for about 20 to 25 minutes. Serve with whipped topping.
Saute onion and broccoli in butter in a large skillet until onion is tender. Remove from heat. Stir in remaining ingredients. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake at 350° for 25 to 30 minutes or until bubbly. Yields 6 servings.
Mince garlic, onion and ginger together. Mix yogurt and cream together, then add to minced onion mixture. Add remaining ingredients except the chicken. Cut each piece of chicken deeply like a tic-tac-toe game. Marinate with the mixture 7 to 8 hours or overnight. Grill. Serve with a salad.
Mix and work into a stiff dough. Let rise twice in bulk. Then work down. Roll on floured board like you would biscuits. Cut with biscuit cutter and pull each biscuit real thin. Then press (standing up) together in a loaf pan. Let rise again until it is twice in bulk. Bake in 325° oven. Makes a real good loaf of bread. Yield: 2 loaves.
Wash cauliflower and place in 1 1/2-quart casserole with only water that clings to it. Cover and cook 14 to 16 minutes on High. Rotate dish 1/2 way through cooking time. Let stand covered 5 to 10 minutes. Combine mayonnaise, mustard and salt in 2 cup glass measuring cup and heat 1 minute. Stir to blend, then evenly coat cauliflower. Top with grated cheese and heat until cheese melts. Sprinkle with paprika.
Mix all ingredients together well and make into patties. Braise in butter with Cabernet Sauvignon wine, both sides, and bake in a 350° oven for 10 minutes or until cooked to your preference.
Combine coconut, sour cream and sugar. Refrigerate overnight. Prepare cake by box directions into 2 layers. After cool, split layers to make four. Reserve 1 cup coconut mixture. Pour coconut mixture between layers. Combine Cool Whip and 1 cup coconut mixture; frost outside of cake. Refrigerate overnight.
Beat the egg whites until foamy and stiff. Add the chocolate and nuts. Drop by small spoonfuls onto cookie sheet. Preheat oven to 375°, then turn off when light comes on. Leave in oven (turned off) at least 4 hours or overnight if you can! They melt in your mouth.
Mix rhubarb, sugar and flour. Pour into 5 x 9-inch baking pan. Mix remaining ingredients. Spread over the rhubarb. Bake at 350° for 30 minutes or until crust is lightly browned. Serve warm or cold with whipped cream or ice cream.
Teenage boys told their grandma that they liked this dish. For speed in preparation, I often leave out the uncooked rice and serve on a bed of rice instead.
Combine jelly and orange juice, heat until jelly melts. Cool. Wash berries and slice. Pour jelly mixture over sliced berries and refrigerate. Mix together flour, sugar, baking powder, salt, cream of tartar and orange peel in a mixing bowl; cut in butter until crumbly. Add milk and mix to make a soft dough. Turn out onto a buttered baking sheet and shape into an 8 or 9 inch round. Pat top to smooth. Brush top with melted butter and sprinkle with a mixture of sugar, cardamon and pecans. Bake in a 400 degree oven for 20 to 25 minutes or until lightly browned. Cool to room temperature. To serve, split shortcake and spoon berries over bottom half. Replace top and ladle over remaining berries. Serve with whipped cream.
Combine pudding mix and pineapple. Add Cool Whip and marshmallows. Mix well. Pour in 9 x 13-inch dish. Top with cherries and nuts if desired. Keep refrigerated.
Cut steak into small cubes; brown in oil. Add chopped onion and fresh tomato. Blend chiles, whole tomatoes and cilantro (chopped in blender). Add to meat. Add seasonings. Cook for 1 1/2 hours on top of stove. Add flour and water when almost done to thicken. Add more water if texture is too gooey. Serves 4 to 6.
Cook vegetables in salted water until tender. Place in baking dish. Make a sauce of the butter, flour and milk. Cook until thick and add cheese. Pour sauce over vegetables and pour the bread crumbs over the vegetables. Add 2 tablespoons butter and garnish with parsley.
In saucepan, melt butter with chocolate, sugar, cream or evaporated milk, corn syrup and vanilla. Bring to boil. Stir constantly. Boil 1 1/2 minutes. Remove from heat. Serve warm or cold. Refrigerate leftovers. Yields 3 1/3 cups.
Cream shortening, butter and sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in flavoring, coconut, pecans and cherries. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake in three 9-inch layer pans, greased and lined with waxed paper at 350° for 30 to 40 minutes or until done. Cool 10 minutes and remove from pan.
Wash and trim broccoli; cut into medium size pieces. Blanch 4 to 5 minutes, just to remove rawness. Run cold water over and set aside.
Cook and drain sausage. Mix into remaining ingredients. Pour into a greased 9 x 13-inch dish. Bake 45 minutes at 350°. Decrease temperature 25° if using glass dish. Done when knife inserted into center comes out clean.
Melt butter. Beat together with sugars, vanilla, peanut butter and eggs. Combine rest of dry ingredients. Stir into butter mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Remove to wire rack to cool.
Prepare cake mix as directed on the box. Pour 1/2 of the mixture into a prepared 9 x 13-inch pan. Bake for 15 minutes. While that's baking, melt caramels and milk in microwave. After 15 minutes of baking, remove cake from oven and pour caramel mixture on top of it. Add chocolate chips and pecans and place back into oven for an additional 15 to 20 minutes. Cool. Serve with Cool Whip.
In a medium bowl, combine Cheddar and Chihuahua cheeses. In a small bowl, combine salsa verde and eggs until thoroughly blended. In a 9 x 13-inch baking pan, place half the cheese. Pour the salsa verde mixture over cheese; top with remaining cheese. Bake for 30 minutes at 350°. To serve, cut into 1-inch squares and place on tortilla, corn or nacho chips.
Brown pork chops in butter. Pour uncooked rice in bottom of a 13 x 9-inch baking dish. Dissolve bouillon cube in water and pour over rice. Stir in mushrooms. Place browned pork chops over rice and sprinkle onion soup on top. Cook in a 350° oven for 1 hour or until rice is done.
Melt butter in a 9 x 13-inch pan. Mix all of the remaining ingredients. Pour into pan on top of the melted butter. Bake at 400° for 30 minutes.
*Note: If you use canned clams, add these with liquid during last 5 minutes of soup making.
Preheat oven to 350°. Put half of the slices of potatoes in a casserole dish. Add half of the brown sugar. Dot with half of the margarine. Add a layer of cranberry sauce. Repeat layers. Pour orange juice over top. Bake at 350° until heated through, about 30 minutes.
Combine cranberries, marshmallows and sugar; cover and chill overnight.	Add apples, nuts and salt. Fold in whipped cream and chill. Serves 8 to 10.
Cook macaroni; rinse in cold water. Combine oil and vinegar. Put all ingredients in large bowl. Pour oil and vinegar over all. Salt and pepper to taste. Refrigerate at least 2 hours.
Brown chuck; add all other ingredients. Simmer 30 minutes. Spoon over Tostitos or corn chips. Top with grated cheese, lettuce, tomatoes, peppers and onions.
Cream fat and sugar. Add eggs one at a time. Add sifted flour, salt and baking soda. Folding lightly add coffee and chopped walnuts. Mix well.
Cut butter into flour until mixture resembles coarse meal. Stir peanuts into flour mixture. Press into 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool completely. Combine cream cheese, peanut butter and powdered sugar. Spread over crust and chill. Combine puddings and milk, beating 2 minutes at medium speed. Spread over cream cheese layer. Spread Cool Whip over pudding. Sprinkle with shaved chocolate bar and chopped peanuts. Refrigerate.
Mix 2 minutes until peaches are cut up into small pieces. Pour into 9 x 13 pan. Sprinkle with brown sugar. Bake at 350° for 35 to 40 minutes.