HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add flour, water and vanilla. Mix well. Add nuts. Bake in slow oven until brown. Roll in powdered sugar while hot. Store in airtight container.
Mix and boil in large pot for 1 1/2 hours, or until desired consistency.
Mix and spread in a 9 x 12-inch pan. Bake at 350° for 15 minutes. When cool, crumble and save some for the top.
Put pineapple, marshmallows, cherries and pecans in large bowl. Mix well! Blend in Cool Whip. Mix very well once more. Put in airtight container.
Beat together the eggs, sugar, salt and baking powder until light and fluffy. Add flour and milk alternately, beating well after each addition. Add chopped nuts. Pour batter into two well-greased loaf pans. Bake in a 350° oven for 1 hour. Cool no racks. Can be frozen.
Brown ground beef with onion. Drain. Add the rest of the ingredients in a greased casserole dish and bake at 350° for 1 hour. This will make your mouth water & tingle.
Drain and flake tuna. Add mayonnaise, catsup, cayenne, salt and Worcestershire sauce. Peel cucumber and slice paper thin. Dip cucumber edges in paprika. Cover cracker with cucumber and pile tuna mixture in center. Place 8 canapes on 7-inch paper plate; cover with wax paper and heat in microwave for 1 minute. To freeze, cover with aluminum foil or plastic wrap. Remove covering and heat for 1 1/4 to 1 1/2 minutes.
Cook this over medium heat in a heavy pan and allow to cool before putting into cream puffs. Mix as listed and cook until thick.
Stir together the flour, baking powder, ginger, cinnamon, soda and salt and set aside. In another bowl, stir together the egg white, molasses, water and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into small Bundt pans or muffin cups. Bake in a 350° oven for 15 to 20 minutes or until the gingerbread springs back when pressed lightly in center.
In a 1 1/2-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve over tortilla chips. Top with tomato, green onions, olives and peppers. Serves 6.
Pour batter into a greased glass baking dish, then spoon on fruit mix. Then put little pats of butter evenly over the top. The berries will sink to the bottom and the cake batter will rise. Bake at 375° for 30 minutes, until golden brown. Delicious with heavy cream or ice cream on top.
Mix all ingredients together and pour into unbaked pie shell. Place in 425° oven and bake for 45 minutes.
Brown ground chuck. Add half onion, green pepper and celery. Cook and add a little water every now and then for 1/2 hour. Drain. Take tomato paste and fry with only enough oil to cover bottom of pot. Stir for about 20 minutes. Add water every now and then. Add rest of onion, green pepper and celery. Fry for 20 minutes. Add sauce, Ragu, ground chuck and mushrooms. Cover; reduce heat to low. Cook for 3 hours. Pour over noodles.
Stir dry ingredients into banana mixture (bananas, sugar and egg). Add melted shortening. Bake in 1 large loaf pan or 2 small ones. Bake at 350° for 1 hour.
Dissolve lime gelatin in 2 cups hot water. Add 2 cups cold water. Pour into 14 x 10 x 2-inch pan. Chill until partly set.
Cream together cream cheese, sour cream and mayo. Add celery and garlic salt. Blend well. Add onion, beef and cheese. Mix well. Serve with crackers.
Mix margarine and sugars; add peanut butter, then egg and flour. Dough will be thick. Roll into walnut size balls. Press balls crisscross with a fork dipped in flour. Bake at 350° for 10 to 12 minutes.
Blend 1 cup flour, baking powder and salt. Cream butter; beat in sugar. Beat in egg, vanilla and cream. Stir in flour. Wrap in wax paper. Chill several hours. Place on a lightly floured board. Roll to about 1/8-inch thick; use floured cutter. Place on an ungreased baking sheet; sprinkle with sugar. Bake about 8 minutes in a 375° oven.
Place all ingredients in pan. Cook over low heat, stirring constantly until mixture forms a large dry ball. Knead dough. Store in airtight container in the refrigerator.
Melt butter in large pan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Press mixture into a well buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Mix all ingredients together and put into loaf pan. Bake at 375° for 1 hour. Top with grated cheese. Return to oven just long enough to melt cheese.
Thaw frozen bread. Spread with mustard, garlic salt and oregano. Place Mozzarella cheese, pepperoni, ham and salami in loaf and roll up. Bake at 375° for 20 minutes.
Drain 1 can fruit cocktail. Use juice and all of the other can. Use one small container sour cream. Mix all together. Let set overnight in refrigerator. Eat.
Mix pudding with juice from pineapple. Add all other ingredients. Cool overnight in refrigerator.
Combine ingredients; mix lightly. Pour into lightly greased 12 x 8-inch baking dish. Cover; refrigerate for several hours or overnight. Bake at 325° for 45 minutes, or until knife inserted near center comes out clean. Makes 6 to 8 servings.
Preheat oven to 350°. Bring water to boil. Mix together brownie mix, water, oil and egg in large bowl until well blended. Pour into greased and floured 12-inch pizza pan. Bake 25 minutes.
Heat soup over low heat. Blend in cream cheese till smooth. Dissolve gelatin in 1/4 cup boiling water. Add all ingredients. Chill. Serve with crackers.
Cream margarine and sugar; add milk and dry ingredients alternately. Fold in egg whites and vanilla. Bake in 3 or 4 layers. Bake at 375° until done.
Preheat oven to 475°. Put roast, rib side down, in center of a 13 x 9-inch flameproof roasting pan and rub all over with 1 tablespoon oil. Press thyme to adhere. Season beef generously with salt and pepper. Roast beef in middle of oven for 30 minutes. Remove beef from oven and with a bulb baster, skim all but 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce oven temperature to 375°. Roast beef 1 1/4 to 1 1/2 hours more or until a meat thermometer inserted into the center of meat registers 115°. Transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130° for medium-rare.)
Prepare white cake mix per instructions on box. Grease baking dish. Spread fruit cocktail in baking dish. Pour cake mix over fruit; do not mix. Bake in oven per cake mix instructions, adding 10 minutes to time for extra moisture. Let stand. Serve with vanilla ice cream. Serves 6 to 8.
Cook the chuck, onion, parsley and oil on top of stove. Simmer until meat is done. Add to meat mixture one small can tomato sauce plus 1 1/2 cans of water. Cook for 20 minutes. Place sliced potatoes in casserole dish, salt and pepper to taste and pour meat mixture over. Bake at 375° for 1 hour.
Mix well and drop by tablespoonfuls onto a slightly greased iron griddle, not too hot. Good with vegetables or with syrup and sausage, especially if crispy edged.
In 1 1/2-quart microwave-safe bowl, stir together sugar and corn syrup. Microwace on High 4 minutes. Stir in salted Spanish peanuts. Microwave on High 3 to 5 minutes, until light brown. Add butter or margarine and vanilla. Blend well with wooden spoon. Microwave on High 1 to 2 minutes. Add baking soda. Stir gently until light and foamy. Quickly pour and spread on greased cookie sheet. Let cool 1 hour before breaking into small pieces.
Wash cranberries. Put cranberries and apples through food chopper. Quarter whole oranges and lemons; remove seeds and membrane and put through chopper. Add sugar and blend. Chill in refrigerator. Makes 1 1/2 quarts. Keeps well.
Saute onion in butter. Combine with bread and seasoning. Toss with liquid to moisten. Stuff the turkey firmly. Place in preheated oven at 450°. Bake until popcorn "pops" and blows the ass off the turkey (you don't want that part anyway!). This makes for great holiday excitement and is a kid's favorite.
Combine all ingredients. Mix well. Pour into buttered casserole dish and bake at 350° for 40 to 45 minutes. Serves 8 to 12.
Crush saltine crackers. Add to mixture. After completely mixed, make round balls. Flatten out. Coat with cornmeal. Put enough grease to cover bottom of skillet. Put patties in. When grease is hot, brown. Turn over. Brown both sides. Drain on paper towel. Makes about 8 patties.
Bring applesauce to a boil. Add remaining ingredients. Pour into molds or pan. Chill until firm.
Simmer chicken breasts in 3 cups water until tender, about 20 to 30 minutes. While chicken cooks, heat oil in frying pan. Saute onion, green pepper, oregano and basil until onion and green pepper are soft. Drain chicken. Remove bones (if not using boneless) and slice each breast into 6 strips.
Make layers in a casserole dish of vegetables and cheese. Pour soup on top and cover with bread crumbs. Bake at 350° for 45 minutes.
Butter a glass baking dish. In a heavy saucepan, combine sugar, cocoa, salt, syrup and milk. Cook, stirring constantly. Check for consistency using small amount of cold water. In cup, drop 1 to 2 drops of chocolate until it forms soft ball stage. Then add vanilla and butter. Stir well. Then let mixture cool until you can put your hand on bottom of pan. Then beat mixture until it turns a dull color, then pour fudge into greased dish. Let cool. Serves 6.
Place chicken in greased pan. Sprinkle with salt and pepper. Drain sauerkraut and press out excess liquid. Place sauerkraut over chicken and top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for 1 1/2 hours or until fork can be inserted into chicken with ease.
Clean and wash gizzards. Boil in garlic seasoned water until cooked. Save your broth. Make a light brown roux with shortening and flour. Chop gizzards. Add gizzards, roux, onions, green onions and stock from your baked turkey together in the gizzard pot. Simmer for 20 to 30 minutes. Season to taste.
Simmer all ingredients (except hamburger) for 10 minutes. Add hamburger and simmer 1/2 hour. Can cut recipe in half.
Have cream cheese at room temperature and cream well. Add grated cheese, garlic powder, salt and pecans. Make into 2 rolls and roll in chili powder. Chill well and serve with crackers.
Cream margarine and sugar together until light and fluffy. Blend in molasses and egg; beat well. Combine flour, ginger, cinnamon and salt. Dissolve baking soda in water. Add flour and baking soda mixture alternately to margarine mixture; blend well after each addition. Drop by tablespoons onto greased and floured baking sheets. Bake in hot oven at 400° for 10 minutes or until done. Remove from baking sheets and cool on wire racks. Makes about 3 dozen cookies.
Put about 1 tablespoon of cooking oil in a large pot and heat it up. Mince garlic or put it through a garlic press and cook in the oil until clear. (Actually, sometimes I mess up and slightly char the garlic and this is kind of an interesting taste also.) Add onions and continue cooking until onions are mostly clear. Add ground chuck and just barely brown it. (If the amount of grease in the pot becomes excessive, drain it off and get leaner beef next time.) Add remaining ingredients and stir until bubbling. Reduce heat and simmer, uncovered, for at least 30 minutes, but ideally an hour or more. This recipe makes enough to eat a lot and freeze some in suitable containers for a later time.
Mix all of the above ingredients together. Cut top off bread and hollow out the middle. Fill bread bowl with mixture and replace top. Wrap bread in foil. Bake 30 minutes in a 325° oven or until cheese is melted. This recipes makes enough filling for two round loafs of bread.
Drain pineapple; reserve syrup. Combine flour, sugar, soda and salt. Stir in dates and nuts. Combine pineapple with eggs, cranberry sauce, oil and orange peel. Stir into dry mixture. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour. Cool in pan on rack 15 minutes. Makes 2 loaves.
Saute onions and celery in melted butter until lightly browned. Add bread cubes and remaining ingredients. Toss lightly until well blended. Use 1 cup of stuffing per pound of ready-to-cook turkey weight. An 8 to 12 pound turkey should be roasted approximately 4 to 4 1/2 hours in a 325° oven. This filling is also good baked in a baking dish and used as a side dish.
Mix together in a 9 x 13-inch pan. Place chicken breasts on top of rice mixture. Sprinkle 1 package onion soup mix over the chicken and add a little water. Cover with foil. Bake at 325° for 2 1/2 hours. Don't peek!
Cook hamburger meat; drain well. Add onion, garlic salt, celery salt, salt and pepper and spaghetti sauce. Cook for 15 minutes, then add the cottage cheese and eggs. Cook the noodles. Place a layer of noodles on the bottom of a covered baking dish. Pour some sauce over the layer of noodles, top with the Mozzarella cheese, then the Cheddar cheese. Repeat the procedure until out of sauce with the cheese ending up on top. Bake at 400° for 60 minutes.
Preheat oven to 350°. Place first 3 ingredients in blender. Process until finely chopped. Combine mixture with remaining ingredients. Place in 1-quart casserole dish. Bake 30 to 40 minutes. Makes 10 to 15 hors d'oeuvres. Use rye cocktail bread or rye bagel chips and crackers. This is so good during the winter months you can double this recipe for more people.
Preheat oven to 425°. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely.
Wash peas. Soak in water 2-inches above peas overnight. Brown sausage to crumble. Add onion and cook until tender. Then drain. Drain peas and stir in sausage and other ingredients. Bring to a boil. Cover and simmer 1 1/2 hours. Add water if needed.
Combine corn bread, bread, salt, pepper and poultry seasoning in a very large bowl. Brown in pan with 1/4 cup oil the celery, onion, peppers and carrots. Cook until tender, about 7 minutes. Add to corn bread mixture. Mix well. Pour into 9 x 12 greased pan. Pour eggs mixed in broth over top of corn bread mixture. Dot with butter and mix into mixture. Add more broth, if you like. Bake at 375° for 45 minutes.
Put milk into large mixing bowl. Add pudding mix and mix on low speed until thickened. Add the cream and mix on low until mixed well, about 2 minutes. Fold the whipping topping into this mixture until it is well blended. Place a layer of vanilla wafers on bottom of a large deep dish and a layer of sliced bananas. Cover with half of pudding mixture. Repeat with another layer. Sprinkle some vanilla wafer crumbs on top. Refrigerate until ready to serve. Best made a couple of days in advance.
Prepare gelatin according to package directions and chill until set. Put milk, bowl and beaters in freezer for about 1 hour (milk should be icy). Add 1/2 sugar substitute to strawberries. (If frozen strawberries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Serves 4. Prep time is 2 hours, 60 calories per serving.
Heat oven to 350°. Grease and flour square pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Pour into pan. Bake approximately 30 to 35 minutes; cool.
Beat eggs well; add sugar. Chop oleo into mixture. Add vinegar and vanilla. Place over water in top of double boiler and bring to lukewarm to melt oleo. Stir constantly. When oleo is melted, pour into pie shell. Bake for 20 minutes at 250°, then increase temperature to 350° and bake 25 minutes longer.
Mash potato. Add sugar to make a tacky dough. Roll dough on sugared surface (like a pie crust). Spread peanut butter on top; roll up like jelly roll. Slice and chill.
Shred lettuce and spread on bottom of bowl. Sprinkle green peas over lettuce. Sprinkle chopped celery over lettuce. Sprinkle chopped green pepper, then chopped onion.
In a 3-quart slow cooker, combine all ingredients except buns; mix well. Cook on low for 6 to 8 hours. Serve on buns. Yield: 8 to 10 servings.
Saut washed mushrooms in butter on low. Stir in snow peas and soy sauce. Cook until crisp-tender. Toss and serve.
Cream sugar and butter until fluffy. Beat in egg and vanilla; stir in chocolate. Sift dry ingredients together and add to chocolate alternately with sour cream. Mix well. Stir in nuts. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake at 350° for 10 minutes. Makes about 4 1/2 dozen.
Melt butter. Cool to room temperature. Mix butter and sugar until smooth. Gradually add eggs. Beat thoroughly. Add vanilla. Mix dry ingredients.
Grind together tomatoes, onions and green and red peppers. Drain off juice. In large pot stir all ingredients together with large spoon. Simmer over low heat for 3 to 4 hours. Pack hot mixture into jars; seal.
In a Dutch oven or large heavy pan, heat oil until hot. Add meat and brown on all sides, about 5 minutes. Add onions; saute until tender. Add water, Worcestershire sauce and rosemary. Add carrots. Bring to boil. Reduce heat and simmer until meat is tender in a covered pan (2 1/2 to 3 hours).
Mix ingredients except fruit and pour in pan. Put in fruit. Pour 1 cup sugar over fruit. Pour 1 cup hot water over sugar. Bake at 325° for 40 minutes.
Preheat oven to 375°. Sift flour, salt and soda in bowl; set aside. In another big bowl, cream rest of ingredients and milk (add more milk if needed). Then mix flour mixture in with creamed ingredients. Drop by teaspoonfuls on cookie sheet and flatten with glass dipped in sugar. Bake 10 to 12 minutes.
Beat egg whites until stiff. Add salt, sugar and Sweet 'N Low. Beat until blended. Top pie and brown lightly in 300° oven.
Mix these thoroughly and add tears of joy and sorrow and sympathy for others. Flavor with gifts of love. Fold in 4 cups of prayer and faith to lighten other ingredients and raise the texture to great heights of Christian living. After all, pour this into our daily lives. Bake well with human kindness and serve with a smile.
Simmer chicken with celery tops and carrots in salted water for about 1 1/2 hours. Let cool in broth. Remove and drain. Cook vegetables until just tender. Drain and place in greased 9 x 12-inch casserole. Place pieces of chicken on top of vegetables. Mix soup, mayonnaise, lemon juice, curry and a touch of water in a bowl; pour over chicken. Sprinkle with cheese. Mix melted butter and bread crumbs; put over top. Sprinkle with paprika. Bake for 30 minutes, uncovered, in a 350° oven.
Blend butter or margarine with the stuffing. Line baking dish (approximately 10 x 10-inch) with 1/2 of the crumbs. Mix all other ingredients together. Pour into baking dish and top with the rest of the crumbs. Bake at 325° for 30 minutes.
Place cucumber slices in a large bowl. Mix remaining ingredients, except dill weed. Pour over cucumbers and toss lightly. Sprinkle with dill weed. Chill thoroughly. Yield: 8 servings.
Mix first 8 ingredients well. Spray with cooking spray 8-inch square pan or casserole dish. Mix 6 rounded balls of meat loaf. Press each ball slightly in pan. Cook at 350° for 1 hour. Check meat loaf 15 minutes. Before take out time, put catsup on top. Cook the other 15 minutes. Remove from oven. "Freeze leftovers."
Heat oven to 350°. Make small slits on all sides of pork. Insert garlic. Rub meat with olive oil. Rub on salt, pepper and rosemary. Place meat on a rack in roasting pan. Bake 1 1/2 to 2 hours (thermometer reads 160°). Let stand 15 minutes before carving.
Mix together in order. Pour into greased and floured tube pan. Bake at 350° for 1 hour or until broom straw comes out clean.
Decorations: gummy worms and frogs, chopped peanuts and granola.
Make both boxes of stuffing according to the directions. Lightly press into a 13 x 9-inch pan. Top with raw chicken breasts that have been cut into bite size pieces. Top chicken with the 2 cans of soup. Top soup with shredded cheese; top the cheese with the onions. Do not stir. Cover tightly with foil; bake at 350° for 1 hour.
Cut squash in slices, skin and clean, then cut into 1/2-inch strips, place squash in an ungreased baking dish 11 x 7 x 1-inch or 13 x 9-inch if you double recipe.
Tear chicken into bite-sized pieces. Add next three ingredients. Add broth if needed. Stir well. Divide mixture into deep dish pie shells. Cover with shallow dish pie shells. Cut vents into top pie shell to allow steam to escape. Bake in 350° oven for 30 minutes or until golden brown.
Beat together cheeses, butter, mustard and Worcestershire sauce. With damp hands, form mixture around individual grapes. Roll each ball in paprika and then chopped nuts. Chill. Makes 50 appetizers.
Brown chicken lightly in oil. Add water, broccoli and soup. Bring to a full boil, separating broccoli pieces. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Sprinkle with cheese. Makes 4 servings.
Boil eggs, then cut in half. Remove and mash yolks. Blend in picante sauce, bacon and mayonnaise. Refill whites. Garnish as desired.
Fry bacon in skillet until crisp. Over medium heat cook celery, onion and pepper in bacon fat until onion is soft. Add garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower heat and simmer. Add shrimp, parsley and salt, cook until shrimp is hot. Eat over rice. Garnish with crumbled bacon. Serves 6.
Mix all ingredients together. Pour 1/2 of batter into greased and floured Bundt pan. Sprinkle on 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Add rest of batter. Bake at 350° for 45 to 55 minutes.
Heat water in a nonstick frypan. Add onion and cook until tender. Stir frequently. Add bouillon, water, pepper and garlic powder.
Cook fettuccine according to package directions; drain. Heat vinegar and oil in large skillet over medium-high heat. Add cabbage; cook for 3 minutes, or until crisp-tender, stirring occasionally. Stir in fennel seed. Add fettuccine; toss lightly to coat. Add salmon; mix lightly. Heat thoroughly, stirring occasionally. Season with salt and pepper.
Cream together the shortening and sugar. Add other ingredients. Roll into tiny balls or drop from teaspoon on ungreased cookie sheet. Bake at 350° for 15 minutes.
Boil chicken livers until done. Mash while hot. Add mashed hard-boiled eggs, sauteed onions, salt, pepper, chicken fat and mayonnaise until it reaches spreadable consistency. Serve with crackers.
Grind sweet peppers, onions and tomatoes. Place in a large kettle. Add vinegar, sugar and salt. Bring to a boil. Boil for 5 minutes. Pour into hot jars. Seal immediately. Makes 9 to 10 pints.
Cream shortening and sugar. Add beaten eggs, then hot water. Add flour mixed with soda. Add nuts, oatmeal and vanilla, then butterscotch chips. Drop by teaspoon on cookie sheet and bake at 365° for 10 to 12 minutes.
Cream sugar, butter and Crisco. Add eggs, one at a time, beating after each. Mix flour and baking powder; sift twice. Add to creamed mixture, alternately with milk. Mix in flavor and pineapple.	Bake in a tube pan at 325° for 1 1/2 hours.
Heat oven to 350°. Generously grease bottom of loaf pan, 9 x 5 x 3-inch. Stir all ingredients in pan with fork until moistened; beat vigorously 1 minute. Bake until wooden pick inserted in center comes out clean, approximately 55 to 65 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan. (If loaf sticks to pan, press gently on side of loaf with knife or metal spatula). Yield: 1 loaf.
Sift dry ingredients together and make well in center. Add margarine and combine pumpkin, egg and water. Mix to moisten. Bake in greased and floured 9 x 5-inch loaf pan for 1 hour and 10 minutes to 1 hour and 20 minutes at 350°.
Boil fettucini as directed on package. Drain and set aside. In Dutch oven, saute garlic in oil and margarine. Add whole prawns and saute for 1 minute. Remove from pan and set aside in small bowl.
Sift all dry ingredients together, add apples. Mix well, add eggs, corn oil and vanilla. Beat well, add nuts. Bake in greased and floured tube pan at 350° for 50 to 60 minutes. Top with Glazed Icing while cake is still hot.
Mix rice, onion, oil, vinegar, salt and curry powder. Put in refrigerator for 3 hours, then add peas, celery and mayonnaise.