HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat shortening, peanut butter, brown sugar and granulated sugar together in large bowl. Beat eggs, milk and vanilla into mixture. Combine flour, baking soda and salt in medium bowl. Mix dry ingredients gradually into creamed mixture at low speed until just blended. Form dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 minutes. Press chocolate Kiss, Hug or M&M peanut candy into center of each cookie and bake 3 more minutes for 7 dozen cookies.
In a medium size bowl blend cream cheese and 2 tablespoons of butter until smooth. Add next 5 ingredients; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of rectangle. Pull the four corners of the dough to the top center of the chicken mixture. Twist slightly and seal edges. Brush top with reserved 1 tablespoon butter. Dip in crouton crumbs. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until golden brown. Serves 4.
Whip and put in graham cracker crust. Top with cherries or pineapple, strawberry or blueberry pie filling.
Combine all ingredients except pecans. Mix well. Shape into ball and roll in chopped pecans. Chill well. Serve with assorted crackers. Makes 1 (5-inch) cheese ball. Make several days in advance for full flavor. Freezes well.
Combine first 4 ingredients. Crush Ritz crackers and mix 1/2 stack into mixture. Pour into 9 x 12-inch or 2 (8 -inch) square baking dishes. Spread 1 stack crushed Ritz crackers over top and pour melted margarine over all. Bake at 350° for 30 minutes or microwave on High for 15 minutes. Freezes well.
Pour 2 teaspoons of sauce on top of each muffin. Sprinkle Mozzarella cheese generously. Add meat or vegetables of choice. Bake in oven until cheese bubbles.
Combine sugar and cinnamon. Roll biscuits, each to a 9-inch rope; bring ends together and seal. Dip in melted margarine, then in cinnamon-sugar mixture. Twist. Place on greased baking sheet. Sprinkle with nuts, if desired. Bake at 425° for about 10 minutes.
Put grapes and undrained pineapple in bowl. Add sugar or Sugar Twin. Stir. Let stand in refrigerator. Add bananas when serving. Fruits, I add any or all: kiwi pieces, can of mandarin oranges (juice and all), apples (diced with skins on), 1 can undrained fruit cocktail (in winter when fresh fruits are scarce). Lately have been using star slices, too.
While cooking spaghetti, heat ham cubes in small frying pan with olive oil. Season with ginger and ground pepper, heating through. Have cheese and beaten eggs set aside, ready to toss into spaghetti (in large mixing bowl) immediately after draining. Add ham to mixture. Serves 4 to 6.
Preheat oven to 350°. Combine flour, sugar and egg. Cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserve 2 cups crumb mixture; press remaining firmly on bottom of greased 9 x 12-inch pan. Bake 15 minutes. Melt caramels in heavy pan with condensed milk and 1/4 cup butter. Pour over prepared crust soon as it comes out of oven (15 minutes). Top with reserved crumbs. Bake 20 minutes more (until bubbly). Cool. Cut into bars. Store at room temperature loosely covered.
Remove bread crusts; butter and cube bread. Beat eggs. Add seasonings, then add milk. Add cubed bread and cheese. Pour into greased 2-quart casserole. Refrigerate covered overnight. Do not stir before cooking. Bake approximately 50 minutes at 350°. Allow to set 5 to 10 minutes before cutting. This holds heat and cuts into neat squares. Makes 6 to 8 servings.
In large saucepan brown beef, pork and add Worcestershire sauce. Drain fat and simmer. In separate pan combine all other ingredients, then add meat mixture and simmer for 1 hour. One large can of kidney beans is optional.
Rinse beans; put in bowl. Crush Fritos in package by hand. Mix all ingredients together, add dressing and serve immediately.
Leave cheese and butter out overnight to soften. Place in mixer; cream with 4x sugar. Add rest of ingredients; press flat in pan. Chill. Cut into squares. Roll squares into balls. Roll balls in coconut and 4x sugar. Keep cold until ready to use.
Combine all dry ingredients and add milk. Stir in beaten eggs and add butter and corn. Bake in a buttered casserole until slightly browned, 30 to 40 minutes, at 350°.
Preheat oven to 350°. In large bowl, beat sweetened milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least an hour. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake for 6 to 8 minutes, or until lightly browned. Cool. Store, tightly covered, at room temperature.
Cream the butter and sugar. Add eggs and remaining ingredients; mix well. Bake in tube pan or loaf pans (2) for 1 hour and 10 minutes at 350°. Turn oven on after cake is inside.
Cut up fruits to bite size pieces. Use melon baller for nice round melon bits. If you use watermelon, try not to let too much squishy liquid in the mixture. Gently stir all fruits together, then throw in the walnuts. Top fruits with cherry pie filling. Voila! It's beautiful as well as tasty.
Mix sugar and cornstarch together, then add eggs, butter, lemon juice and water. Add a little grated lemon rind.
Bring syrup to a boil. Pour over coconut. Mix well; let set overnight. Melt chocolate. Wet hands and roll coconut into balls. Dip in chocolate and place on waxed paper.
Mix sugar and cornstarch in saucepan. Add water, vinegar and salt and bring to boil, stirring. Add beets and onion; cover and simmer for 5 minutes. Stir in butter until melted. Makes 6 servings.
Rinse salt cod and place in bowl. Cover with water and refrigerate 24 hours. Remove salt cod from water. Pat dry. Cut into 1 1/2-inch pieces. Place in slow cooker with remaining ingredients. Cook on simmer setting for 6 hours. Be sure to serve hot biscuits or crusty bread to dredge up the liquid and baked apples for dessert.
Melt chips in a pan or bowl over hot boiling water. Mix in noodles and nuts. Drop by teaspoon on wax paper and chill. Makes about 3 dozen.
Mix flour, salt, baking powder and soda. Set aside. Add brown sugar to beaten egg and shortening. Mix well. Stir in dry ingredients, oats and buttermilk. Bake in greased muffin pans at 375° for 25 to 30 minutes. Makes 1 dozen.
Brown hamburg in a large saucepan. Put water and bouillon cubes in pan to dissolve over medium heat. Add to browned hamburg. Add rest of vegetables and spices. Simmer until done. (Discard bay leaf.)
Combine ham or turkey, Ricotta cheese, salad dressing and onion, mix. Fill shells with mixture and place, filled side up, in shallow pan. Add 2 Tbsp. cold water to dish, cover with foil. Bake at 350° for 30 minutes, until heated. Combine Parmesan cheese, crumbs, parsley and margarine, melted. Sprinkle over shells. Continue to bake uncovered 5 minutes.
Combine flour, salt and pepper in shallow bowl; coat chicken. In a large skillet; melt butter; brown chicken. Add onion and celery; cook for 3 minutes. Stir in potatoes. Combine broth, thyme, ketchup, and cornstarch; stir into skillet. Bring to boil. reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Dissolve jello in boiling water. Blend in applesauce and lemon juice. Pour into mold or serving dish. May be used as a dessert, salad or relish. Serve with your favorite turkey dinner
Save 1 slice chipped beef. Mix remaining ingredients. Shape into a ball and cover with the slice of chipped beef. Serve with crackers.
Mix jello and cornstarch dry. Bring water to boiling, then add all ingredients. Cook until it starts to clear and thicken. Cool and let it partly set. Pour over strawberries in prepared pie shell. Serve with whipped cream, if desired.
Brown sausage and hamburger meat. Drain. Mix with melted cheese and Ro-Tel tomatoes. Heat until hot! Serve with chips or on hamburger buns.
Spread a thin layer of cream cheese on 1 slice of bread. Cover the cream cheese with another slice of bread to make a cream cheese sandwich. Cut the bread in the shape of a snowman. Spread another thin layer of cream cheese over the top of your snowman. Decorate your snowman sandwich using the raisins and walnuts to make eyes, a nose, a mouth and buttons. Makes one sandwich.
Drain pineapple and oranges, reserving liquids. Combine fruit and marshmallows. Prepare the instant pudding mix using the reserved fruit juices; pour over fruit and stir. Chill or serve immediately.
Cream shortening, sugar, orange peel and vanilla. Add egg, beat until light and fluffy. Stir in milk. Sift together dry ingredients, blend in creamed mixture.
Cream butter and sugar well; add egg yolks and beat well until thoroughly blended. Stir the baking powder into the cracker crumbs. Add the milk and crackers crumbs alternately and blend thoroughly. Stir in the chopped nut meats. Beat the egg whites until stiff and fold these into the mixture last. Bake in two 8-inch pans in moderate oven, 350°, about 45 minutes.
Pour pineapple juice in pitcher; set aside. Bring water to boil; add sugar and dissolve. Remove from heat. Add frozen juices and stir until melted. Pour into pitcher and refrigerate. Just before serving, add ginger ale. Pour over ice in large punch bowl. Serves 20 to 25.
Cream butter with sugar. Add beaten eggs. Sift flour, salt and baking powder. Add to other mixture alternately with milk. Add grated lemon rind. Bake for 45 minutes at 350°. In the meantime, mix the 1/3 cup lemon juice and 1/3 cup sugar. Ad soon as bread is taken from the oven, drizzle this mixture on top of the hot bread. Do not poke holes in bread to allow more to soak in!
Cream sugar and butter. Add eggs and beat well. Alternately add flour and whipping cream. Add flavoring last. Pour into a greased and floured tube pan. Bake in cold oven at 325° for 1 hour and 25 minutes. Turn oven off and leave for 10 more minutes.
Mix all ingredients together. Roll out and cut doughnuts with doughnut cutter. Let stand 15 minutes on board. Have hot fat (370°) as you drop in doughnuts. Fry about 1 minute on each side. Frost or roll in sugar or leave plain.
Cut loaf of bread crosswise into eight 1-inch thick slices (use remaining bread another day). Cut each slice diagonally in half. Arrange bread slices in a 15 1/2 x 10 1/2-inch jelly roll pan (greased) . In a large bowl with fork, beat eggs, milk, sugar, rum extract and nutmeg until blended. Pour mixture over bread in pan. With fork, prick bread slices and turn occasionally to coat both sides of bread until all egg mixture is absorbed.
Cook onions in butter until lightly browned, about 20 minutes. Add broth and Worcestershire sauce. Bring to a boil. Season with salt and pepper. Sprinkle toast with cheese; place under broiler until cheese is lightly browned. Pour soup in bowls and float toast slices on top. Serves 4 to 6.
Combine ham, egg and pepper in medium bowl; mix well. Shape into 1-inch logs or balls. Roll in bread crumbs. Refrigerate, covered, for 1 hour.
Combine first five ingredients. Simmer for 5 minutes. Slice rolls in half. Spread mixture on both sides of rolls. Layer cheese and ham in one layer. Spoon remaining mixture on top of rolls. Bake at 400° for about 10 minutes.
Combine all ingredients and mix. Pour into two greased and floured loaf pans. Bake at 350° for 1 hour.
Combine all ingredients and heat in saucepan on high. Bring to a boil. Lower heat and simmer approximately 1 hour.
Combine juices, water and sugar in a 30-cup percolator. Place cinnamon pieces and cloves in basket. Allow punch to perk entire cycle. Percolator will keep punch piping hot. Makes 30 cups.
Combine butter, cream cheese and sugar; mix well. Mix pudding and milk as directed on package and combine with cream cheese mixture. Add Cool Whip. Crush cookies until they resemble dirt. Cut cover of Cool Whip container to fit bottom of flower pot and put half of cookie crumbs in flower pot. Add pudding mixture and spread rest of cookie crumbs over pudding. Refrigerate overnight. Before serving, add a bunch of artificial flowers to pot.
Bring to a bubbling boil. Remove from fire and add 1 teaspoon soda. Stir until it quits bubbling. Return to fire and cook to firm ball stage. Add lots of pecans, 1 teaspoon vanilla and 2 tablespoons butter (I use Parkay). Beat until it loses its gloss and drop on wax paper.
Mix well egg and sugar. Sift together flour, baking powder and salt. Add to egg mixture and stir well. Stir in apples, nuts and vanilla. Spread in greased pie dish or 8 x 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. Serve with ice cream or whipped cream.
Combine all ingredients in a heavy kettle. Cover; bring to a boil and simmer for 1 hour or until chicken is tender.
Mix all ingredients thoroughly. Spread on French bread (cut lengthwise). Bake at 375° until bubbly.
Saute pepper and onion in butter. Add remaining ingredients and mix well. Pour into buttered casserole dish and bake at 350° for approximately 30 minutes.
Combine milk and pudding mix. Add pumpkin, Cool Whip and pie spice. Pour into baked pie shell. Top with additional Cool Whip and chopped pecans, if desired. Refrigerate.
Brew tea. Add sugar and stir to dissolve. Add all other ingredients and chill.
Cook lentils, about 30 minutes. Brown meat in oil. Add all other ingredients. Place in 9 X 13 pan and bake 30 minutes at 350°-400°. Top with cheese during last few minutes of baking. Serves 8.
In a large skillet over medium-high heat add oil and beef to pan. Brown and break meat up. Add brown sugar and steak seasoning and combine. Once browned, add in the onion and red pepper. Turn heat to medium and cook for 5 minutes. Add in vinegar, worcestershire, tomato sauce and paste. Stir to combine and let cook for 5-10 more minutes. Serve on crusty rolls.
Combine sugar, syrup and peanut butter in a heavy saucepan. Heat over medium heat until mixture is bubbly. Add Special K and stir. Remove from heat. Spread into greased 9 x 13-inch pan and pat down. Sprinkle chips on top and allow to melt. Spread with a knife. Cool and cut.
In a tight fitting covered jar, combine all of the ingredients and shake well. This recipe may be doubled or tripled. This dressing is delicious on a pasta salad.
Blend salad oil and sugar. Beat in eggs. Add pumpkin. Add dry ingredients. Mix well. Pour into a greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool bread in pan. Stays moist for a long time. Wrap in foil and store in refrigerator.
Brown onion in oleo. Add hamburger; brown and drain off excess fat. Add ketchup, mustard, sugar and vinegar. Simmer 10 minutes.
Cream butter and brown sugar together. Add flour and nuts; mix well. Set aside 1 cup of mixture for toping. Press remainder of mixture on bottom of 8-inch baking pan. Bake at 350° for 12 to 15 minutes. Blend sugar and cream cheese until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over bottom crust. Sprinkle 1 cup of saved mixture over the top. Bake at 350° for 25 minutes. Chill. Cut into diamonds (or squares). Enjoy!
Grind cranberries and orange. Add sugar; mix and let stand a few minutes. Dissolve pineapple juice with water and jello. When half set, add to first mixture and nuts, marshmallows, celery, apple and pineapple. Pour in mold and set in cool place.
Put corn and green beans in a strainer and let drain while preparing other ingredients. Mix together the celery, onion, soup, cheese and sour cream, then add vegetables. Spray pan with Pam and pour mixture into casserole dish. Top with Pepperidge Farm stuffing and drizzle with margarine.
Dump beans all into a crock-pot. Brown your hamburger with onion and peppers. Drain off fat. Pour meat, onion and peppers on top of beans. Put barbecue sauce on top of this mixture. Do not stir at this time. Cook on high until it comes to a boil. Turn to low and cook for 3 hours, then stir thoroughly. Serve with slaw, mashed potatoes and corn bread. Very good and a time saver.
Mix figs with sugar and gelatin in a large saucepan. Bring to a boil, stirring constantly until thick, then cook 20 to 30 minutes. Seal in hot jars and refrigerate.
Crumble sausage into a shallow 1-quart casserole. Cover tightly with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave on High 3 to 4 minutes or until sausage is browned, stirring once. Drain well on paper towels. Set aside. Combine eggs, milk, oregano, salt and pepper in a shallow 1-quart casserole, mixing well. Microwave on High 2 to 4 minutes, pushing cooked portion to center at 1 minute intervals. Cut cheese and pita bread rounds in half. Line each bread half with 1 piece of cheese. Combine sausage and egg mixture. Spoon about 1/4 cup sausage-egg mixture into pita pockets. Wrap each pita pocket in a paper towel. Place 4 pita pockets on a paper plate or glass pizza plate and microwave on Medium (50% power) 1 to 2 minutes or until warm. Repeat process with remaining sandwiches. Makes 4 servings.
Place fat side up on rack in a roasting pan. Sprinkle with salt and pepper. Spread onion slices under and over roast. Cover and cook 2 1/2 to 3 hours at 350°. Remove from pan and make gravy.
Preheat oven to 375°. Beat honey with egg. Mix salt, flour and baking powder. Add egg mixture with milk all at once. Stir up quickly until all ingredients are moistened. Stir in melted butter and raspberries.
Prepare cake mix as directed on box. Pour batter into 2 round pans, 8 or 9 x 1 1/2-inch (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely. Place cake layers, top side up, back in the 2 clean pans. Prick each layer with fork at 1/2-inch intervals. Pour 1 cup boiling water over raspberry jello in bowl; stir until jello is dissolved. Spoon raspberry jello over 1 layer. Repeat with lime jello. Refrigerate 3 to 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup Cool Whip. Remove remaining layer from pan the same way. Frost with remaining Cool Whip. Refrigerate and garnish with flattened gumdrops; cut to resemble holly.
Dissolve jello in water. Add frozen orange juice, pineapple and orange slices. Place in an 8-inch casserole dish. Allow to gel. Prepare pudding using 1 cup of milk. Fold in whipped topping and spread over congealed salad.
Partially thaw frozen strawberries. Reserve a few for garnish. Blend in sour cream and sugar. Place in 9-inch pie pan or 1-quart mold. Partially freeze. Remove from freezer. Beat until smooth. Return to freezer until ready to serve. Cut into squares. Add whipped cream and a berry.
Sprinkle 1/4 cup of the rosemary in bottom of a 10 x 6 x 2-inch baking dish; arrange cheese slices over rosemary. Pour the olive oil over cheese; sprinkle with remaining rosemary. Cover and chill for 8 hours.
Mix Cool Whip and Eagle Brand milk. Add pineapple, nuts and cherries. Add lemon juice. (If you wish, add 1 can drained fruit cocktail.) Let set in refrigerator for an hour or 2.
Boil macaroni to directions. Drain. Put in a bowl hot. Add cheese and veggies, chopped to bite-size. Add spices and mayo. Chill and serve.
Peel and devein shrimp. Place shrimp, scallops and crab meat in a 15 x 10 x 1-inch jelly roll pan. Combine next 8 ingredients. Pour over seafood. Bake at 450° for 5 minutes. Broil 4-inches from heat 5 minutes or until seafood is done. Serve over rice.
Cream sugar, margarine, peanut butter and eggs together. Add dry ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Press each one with floured fork. Bake at 375° for 10 to 15 minutes or until brown.
Combine first 4 ingredients in a medium mixing bowl. Mix well. Add remaining ingredients until well blended. Cover and refrigerate for 1 hour. Serve with cooked shellfish.
Make vanilla filling: Set aside the egg whites. Cook 1 cup sugar, cornstarch, vanilla, butter and milk until thick, pour half of the vanilla filling in a deep dish pie shell and set aside. Then take powdered sugar and peanut butter, mix until crumbly, pour 3/4 cup of crumbs on filling. Pour remaining vanilla filling on top of crust. Beat egg whites until peaks form. Add 2 tablespoons sugar, beat until stiff. Spread on pie. Put remaining peanut butter crumbs on top of pie. Cook at 325° until brown.
Pour water over Jell-O. Mix. Add cranberry sauce which has been softened with fork in can. Add raspberries. Pour into serving dish.
Crumble angel food cake into an 8 x 8-inch pan or dish. Cover with instant pudding mix, prepared as directed. Put Cool Whip on top of pudding. Refrigerate. Crush Heath candy bars and sprinkle over top of dessert just before serving or up to 2 hours before. (If you freeze the candy, it is easier to crush.) Chill and serve.
Cream butter. Add sugar; cream well. Beat together eggs and cream of tartar. Alternately with flour, then beat for 10 minutes by the clock. Bake in a greased and floured tube pan at 325° for 1 hour, until done.
Cream butter and sugar; add eggs and mix well. Beat in crumbs. Add baking powder to milk and mix together. Then add vanilla, coconut and nuts to mixture. Pour into 3 layer pans and bake at 350° for 25 to 30 minutes.
In a blender, combine the bananas, skim milk, pineapple and its juice, cream of coconut, sugar, rum extract and allspice. Blend mixture into a puree. Then add the ice and blend again until smooth.
Place all ingredients in bowl; mix with electric mixer until there are no lumps. Cook on top of stove with medium heat until it simmers. Stir constantly, then place in refrigerator. Makes about 8 servings.
Combine all ingredients, except squash and tomatoes. Cut ends from zucchini and scoop out centers. Fill zucchini loosely with meat mixture. Make meatballs from remainder. Chop zucchini centers and add to large skillet with tomatoes. Heat. Add zucchini and meatballs. Cover; simmer for 30 minutes, or until tender.
Cut chicken breasts into large chunks. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Put steak in large Ziploc bag and add mixture of Worcestershire sauce, salt, garlic powder, curry, soy sauce, onion powder, pepper and ginger. Marinate 8 hours or more. Put a single layer of meat on cookie sheet. Set oven at lowest setting. Cook for 10 hours with the oven door propped open slightly with folded wet dishcloth.
Add egg and liquid to flour; add remaining ingredients. Roll dough to about 1/4-inch. Shape. Microwave in single layer for 7 to 8 minutes or until firm.
Put onions in dish; spread soup over top. Cover with cheese and then the potato chips. Bake uncovered 45 minutes at 350°.
Combine flour, sugar, cinnamon, soda and salt in a large bowl. Add salad oil and eggs; mix thoroughly. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans and bake at 350° for 1 hour and 15 minutes. The flavor is better if loaves are wrapped tightly and allowed to sit overnight.
Mix first 4 ingredients with mixer. Add nuts and chocolate chips or butterscotch. Spread mixture in 2 ungreased 10-inch pie pans. Bake at 350° for 25 to 30 minutes.
Mix first 4 ingredients. Pour in melted margarine. Top with Cheddar cheese. Bake in a 2-quart casserole dish at 350° for 20 to 30 minutes.
Cream sugar and butter; add beaten eggs. Alternately add flour and bananas (previously mash bananas and mix in soda); add nuts. Bake in greased and floured pan at 275° to 300° for about 1 to 1 1/4 hours; turn off oven and let soak until done. Be sure to use enough bananas. They are what make it moist.
Mix together well. Let stand overnight, then put in meat loaf pan and bake at 350° for 1 hour.
Take biscuits, cut. Grease Bundt pan. Shake biscuits in 3/4 cup sugar and 2 teaspoons cinnamon. Drop in pan.
Saute meat, onion and garlic in butter. Add mushrooms, corn and soup with water. Add salt and pepper to taste. Add vermicelli. Cover. Start at 350° for 30 minutes, then turn to 200° for about 30 minutes. Serves 4 to 6. Recipe can be doubled for larger casserole.