HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and cook sugar, margarine, cocoa and milk for 1 1/2 minutes. Start timing when mixture has reached a full rolling boil. Remove from heat, add oats, vanilla peanut butter and chopped nuts. Beat until blended. When it begins to set, spoon quickly on wax paper. Yields about 50 cookies.
Drain and flake salmon, reserving liquid. Combine salmon with bread crumbs and green onions. Stir in beaten eggs, lemon juice and reserved salmon liquid. Form into 6 patties. Fry patties in oil over medium heat until lightly browned on both sides. Serve hot with Dilled Cream Pea Sauce. Yield: 6 patties.
Preparation Time: 15 minutes. Cooking Time: 30 minutes. Microwave Cooking Time: 10 minutes.
Marinate chicken, steak and shrimp in 1 cup Italian dressing overnight. Grill steak and chicken; add shrimp last and cook until pink. (Don't overcook shrimp.) Cut chicken and steak into small pieces; leave shrimp whole. Cook pasta according to package directions; drain and rinse. Prepare seasoning mix according to package directions. Combine pasta, chicken, steak, shrimp, mushrooms, onions and pasta seasoning; toss to mix. Place in baking dish and cover with swiss cheese slices. Bake at 350° for 20 minutes.
Mix dry ingredients in large enough bowl. Dissolve yeast in 1/4 cup warm water/flour mixture and wait until fully involved.
Cream butter and sugar; beat in egg and extract. Gradually add flour; stir in peppermint. Dough will be soft. Divide dough into three parts. Shape into plastic wrap into 1 1/4-inch diameter logs. Chill 1 to 2 hours. Slice into 1/4-inch rounds. Bake on ungreased cookie sheet at 350° for 10 minutes or until light golden brown.
Put all ingredients in a large pot and cook 1 to 2 hours until green pepper is tender.
In a mixing bowl, beat cream cheese on medium speed until smooth. Add 1/2 cup sugar, 1 of the eggs,1 teaspoon of the vanilla and the salt. Beat just until combined. Spread the cream cheese mixture onto bottom of the pastry. Spread pecans over the cream cheese mixture.
Preheat broiler. Place ham slices on broiler pan. Combine syrup and mustard in small bowl. Brush each slice with about 1 1/2 tsp. of syrup mixture. Broil 4 inches below heat about 4 minutes or until ham starts to brown. Turn and brush with remaining syrup mixture. Broil until browned. Makes 4 servings.
Cream shortening and sugar thoroughly; add eggs. Beat until smooth. Add flour, baking powder and salt; mix well. Add vanilla; blend well. Spread 1/2 dough in 9 x 13-inch pan which has been greased. Place apples and blueberries with a little juice over dough. Drop remaining dough over fruit. Sprinkle top with cinnamon sugar. Bake at 350° for approximately 1 hour.
Sprinkle gelatin over water and let soften. Blend yolks and 3/4 cup sugar in top of double boiler. Add lemon juice and rind and cook over simmering water, stirring constantly (do not let water touch bottom of pan). When thick as medium white sauce, remove from heat. Add softened gelatin and stir until dissolved. Chill until mixture thickens and mounds.
Add pudding mix to cake mix. Add water and eggs, one at a time, beating well after each addition. Add oil and beat with electric beater at high for 10 minutes. Use angel cake pan. The secret is beating the mixture at high for 10 minutes. Bake at 350° for 1 hour.
Mix flour, cocoa, soda and salt in a 9-inch square microwave-safe pan. Mix remaining ingredients in 4-cup measure. Stir into flour mixture until well blended. Microwave on High for 6 to 7 minutes, rotating dish 1/4 turn twice until pick inserted near center comes out clean. Cool 10 minutes on flat surface. Moist spots will dry. Then place on wire rack. Serve warm.
Mix all ingredients. Refrigerate for 24 hours. Yield: 2 cups. Carbohydrate 0 g, protein 0 g, fat 7 g, calories per serving 63. One tablespoon = 1 fat exchange.
Mix all ingredients. Pour into greased heavy pot or casserole dish that covers tightly. Cover and bake at 350° for 1 1/2 hours. Do not open until finished.
Very large bowl. Plug in crockpot; oil the bottom with the canola oil.
Mix apples, eggs, sugar and cinnamon. Sift flour, baking soda and salt. Add to apple mixture. Add nuts. Pour into a 9 x 13-inch pan. Bake 40 minutes at 350°.
Mix shortening and sugar; add egg, molasses and spices. Alternate milk and soda with flour to make stiff enough to roll. Roll out; cut. Sprinkle with white sugar. Bake at 375°.
Trim steaks. Dip steaks in eggs and then in a mixture of the cheese and crumbs. Let stand while preparing the sauce.
In medium saucepan, over medium-high heat, heat broth to a boil; reduce heat. Add potatoes and onion; cover and simmer 5 minutes. Drain, reserving 1 1/2 cups broth. In skillet, over medium-high heat, cook bacon until crisp. Remove and crumble bacon; pour off all but 3 tablespoons drippings. Blend flour into reserved drippings. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened. Stir in cheese until melted.
Cook milk and flour until thick. Beat until lumps are gone. Cool and add sugar, Crisco, vanilla and salt. Beat until it looks like whipped cream.
Unroll crescent dough. Do not separate. Press seams together to fill the bottom of a 15 x 10-inch pan. Bake at 375° for 10 to 12 minutes. Cool.
Add pudding to sour cream. Stir until smooth. If too thick, add a little bit of milk. Serve with sliced fresh fruit.
In large bowl, mix all ingredients together, one at a time. Shape into cookies and bake at 375° until light brown. Don't overcook.
*Insert a wooden ice cream bar or lollipop stick part way through stem end of each apple.
Mix first 4 ingredients. Cook in 350° oven for 15 minutes or microwave on High for 4 minutes. Add beans (I like B & W baked beans) and partially fry bacon and add. Heat at 350° for 30 minutes or microwave on High for 12 minutes.
Note: To serve 4, double the recipe, except use 3/4 teaspoon of salt.
Cut chicken breasts in half and filet. Then cut the filets in several pieces. Heat butter and oil mixture in skillet. Dredge chicken in flour and dip in egg. Brown lightly in skillet, about 3 minutes a side. Remove to warm baking dish. Continue until all chicken is browned. Add wine, capers and parsley to skillet and deglaze. Pour over chicken. Squeeze juice of 1 lemon over chicken. Bake 20 minutes at 350°.
Pick over and wash beans, draining well. Place in 6 to 8-quart kettle. Cover with water. Bury ham hock in beans. Add sliced onion, minced garlic, cilantro and 2 teaspoons salt. Cut top off tea bag and add tea leaves to mixture. Add Chipotle chile(s), one for medium heat and two for hotter. Bring beans to a boil. Cover and reduce heat. Add boiling water as needed to keep beans just slightly covered with water. Simmer for at least two hours.
Melt butter and mix with graham cracker crumbs. Mix sugar, milk, cheese and Dream Whip. Whip until stiff. Put half of this mixture over half of the graham crumbs. Put the cherries over the cream mixture and add another layer of the cream mixture and then add the remaining crumbs. Cover and put in refrigerator to chill.
Dissolve yeast in 1/4 cup milk or enough to make a sponge. Let rise in a warm place about 3 hours. Cream egg yolks, butter and salt. Add yeast sponge, remaining flour and remaining milk. Beat until smooth. Cover. Let stand for 30 minutes. Beat egg whites until stiff and fold into batter. Butter a skillet lightly. Proceed like for pancakes, about 3 inches in diameter.
Add 1 tablespoon sugar and yeast to 1/4 cup warm water; dissolve. To 1 cup water, add 2 cups flour, dry milk, salt, 2 tablespoons sugar and melted butter. Add this mixture to yeast mixture and beat thoroughly. Add 1 cup flour to mixture; stir.
Scrub potatoes. Slice lengthwise in 3 to 4 slices. Spread with butter and soup mix. Reassemble and wrap in foil. Bake at 400° for 1 hour.
Pour melted butter in unbaked pie shells. Spread coconut over butter. Mix other ingredients and pour over coconut. Bake at 375° until middle is set, about 35 minutes.
Mix first 7 ingredients and refrigerate overnight. Drain. Add 2 tablespoons sour cream (heaping), 2 tablespoons mayonnaise (heaping) and a sprinkle of parsley. Mix well.
Put the chicken in a pot. Cover with the water; add the sliced carrots. Bring to a boil; cook until wing falls off. Remove chicken from pan; let cool before removing meat from bone.
Combine all ingredients and place in a well buttered casserole. Sprinkle 1/2 cup grated sharp Cheddar cheese on top, then sprinkle with Italian herbed bread crumbs. Bake at 450° for 15 minutes.
Cream (room temperature) cream cheese. Add chopped beef, green onions (chopped) and desired amount of olives, chopped. Shape into ball and roll into nuts. Place on serving dish with crackers.
Chop the tomato and slice the scallions. Mince the garlic and jalapeno pepper. (You may use only 1/2 or 1/4 of the jalapeno or leave it out if you don't want it to be hot.) Halve and peel the avocados and cut the flesh into 1/2-inch cubes. Squeeze 1 teaspoon lime juice over the avocado and toss. Taste for seasoning and stir in additional juice, salt or jalapeno, if desired.
Mix first 4 ingredients and cook on medium heat. When it comes to a boil, boil for about 2 minutes. Remove from heat and quickly add peanut butter, oats and vanilla. Stir thoroughly and drop by spoonfuls onto waxed paper. Let harden.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine flour, salt and baking soda and add to creamed mixture on low speed. Mix until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern. Bake for 7 to 8 minutes until light brown. Cool 2 minutes on sheets before putting on rack. (Don't sugar coat.)
Brown ground beef and onion in skillet. While meat is cooking, combine rest of ingredients in slow cooker. When meat is done, add to slow cooker and cook on low for 6 to 8 hours.
Pare apples and place center up in baking dish sprayed with Pam. Mix brown sugar, white sugar and cinnamon; cover the apples. Dissolve cornstarch in cold water. Place over apples. Put dabs of oleo on top. Bake at 375° for 45 to 50 minutes until apples are soft but not mushy.
Combine 1 3/4 cups cheese with remaining ingredients. Mix and shape into a loaf in 11 x 7-inch baking dish. Bake at 325° for 70 minutes. Brush with extra sauce and top with remaining cheese. Let stand for a few minutes until cheese has melted.
On stove melt margarine and water. Bring to boil. Quickly add flour and stir with wooden spoon over low heat until it forms a ball. Take off heat and add 4 eggs. Mix with electric beater. Drop teaspoonful on ungreased pan. Bake at 400° for 30 to 35 minutes (place 2-inches apart). Let cool. Make pudding. Slice puffs and fill.
Brown pork chops. While these are browning, peel and slice potatoes and place in 9 x 13-inch baking dish. Mix other ingredients and pour over raw potatoes. I usually melt this in the microwave before pouring over potatoes. Place browned pork chops on top of potatoes. Cover with foil and bake at 350° for one hour. Uncover and bake for about 10 minutes.
Mix cake as directed on box. Melt butter in pan. Sprinkle pecans and coconut in pan. Pour cake mix on top.
Melt butter in water. When it starts to boil, stir in flour. Stir until dough forms a ball. Let this mixture cool at least 2 minutes. Beat in eggs, one at a time until well mixed or use the equivalent of 4 egg beaters.
In blender, mix onion and vinegar. Add sugar, poppy seed and salt. Add oil slowly, or it will separate. Store in glass jar in refrigerator. Keeps up to 6 months.
Preheat oven to 375°. Butter a 2-quart baking dish. Put peaches on bottom and sprinkle with lemon juice and extract. In a large mixing bowl, mix flour, sugar, salt and egg until crumbly. Sprinkle over peaches; drizzle with margarine. Bake 35 to 45 minutes, until topping begins to brown. Great with ice cream or milk.
In a medium pan, heat rice, water and salt to boiling over medium heat. Reduce heat to low; cover. Simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Add milk, half and half and sugar. Mix; heat to boiling. Reduce heat and simmer 30 minutes, stirring occasionally.
Place first 5 ingredients in a very large bowl. Mix oil and dressing mix. Pour over dry ingredients. Mix well. Stir occasionally to blend all ingredients. Let stand overnight. Serve next day.
Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Serve plain or with cream. (Excellent for banana cream pie.)
Combine all ingredients in a large saucepan or Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Remove cloves and cinnamon sticks. Serve wassail hot from Dutch oven or in a heatproof punch bowl. Yield: 32 (1/2 cup) servings.
Preheat oven to 375°. Sift together flour, baking soda, salt and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla and raisins and add to flour mixture. Mix well.
Bring sugar, vinegar and salt to boil. Boil one minute. Pour over cabbage mixture. Stir. Cool. Freeze in small containers.
Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until blended (approximately 1 minute). Let stand 5 minutes. Fold in Cool Whip and cookies. Spoon into crust. Freeze until firm (6 hours or overnight). Remove from freezer and let stand 10 minutes to soften before serving. Garnish top with additional cookie bits. Store leftovers in freezer.
Combine vegetables, soup, 1/2 cup cheese, sour cream, salt, pepper and 1/2 can onions. Put in 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Trim meat of all external fat. Use a deep, heavy pot with lid. Brown meat on all sides. Add onion and garlic; cook until the onion is soft, about 3 to 4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water, chilies and black pepper. Bring to a boil, reduce heat, cover and simmer for 2 1/2 hours or until meat is tender. Yield: 8 servings. Carbohydrate 10 g, protein 24 g, fat 15 g, calories 273.
Boil the sugar, corn syrup and water to the firm ball stage. Add butter, salt and vanilla. Cook to soft crack stage. Pour into oiled pan. When partly cooled, mark into squares.
Combine all ingredients except for the pecans in a saucepan. Bring to boil over medium heat and boil for 3 minutes, stirring constantly. Stir in pecans quickly. Spread on a cookie sheet. Bake at 350° for 5 to 10 minutes. Remove from oven. Let cool and break apart. Store in an airtight container.
Mix the salt and sweet potatoes well. Add eggs, one at a time. Add vanilla and remaining ingredients. Pour into greased tube pan and bake at 300° for 1 1/2 hours or longer if needed. Cool before removing from pan.
Pour juices into punch bowl. Add desired amount of sherbet. Use 1 quart of ginger ale for each gallon of punch.
Cut up onion; blend all ingredients in blender for just a minute. Makes 2 pints of dressing. Pour over grated cabbage; chill.
Thaw and drain broccoli; set aside. Melt oleo. Beat 3 eggs. Mix melted oleo, eggs, water, minced onion, flour and Cheez Whiz. Add in broccoli and top with bread crumbs. Pour in baking dish and bake at 350° for 45 minutes; serve.
Wipe mushrooms with a damp cloth and remove the stems. Chop the stems very finely. Beat cheese with milk and Worcestershire sauce until light and fluffy. Add chopped mushroom stems, water chestnuts, bell pepper, onion and bacon. Blend well, but gently. Fill the mushroom caps with the mixture and place on a baking sheet. Bake in a 350° oven for approximately 15 minutes or until lightly browned.
Cook and debone the chicken breasts. Add the macaroni, which has been rinsed in cold water and drained. Add remaining ingredients and refrigerate overnight. Serves 10 to 12.
Bake the cake as directed on box in square pan. When done prick cake with a fork, while cake is still hot, pour crushed pineapple over the cake, spreading over entire cake. While cake is cooling, mix pudding with only 1 cup of milk; set aside. Mix whipped topping and combine with pudding. Spread over cake.
Heat oven to 400°. Mix eggs, milk and margarine, then add dry ingredients. Mix only a little, then fold in blueberries as much or little as you want. Put in muffin tin about 2/3 full. Bake for 20 minutes.
Mix crumbs and	Cool Whip and spread in a 9 x 13-inch freezeable pan. Cover with softened vanilla ice cream (1/2 to 3/4 gallon). Put in freezer for several hours until solid.
Mix cream of mushroom soup with sweet milk. In a 1 1/2-quart casserole, arrange the thinly sliced potatoes and chopped onion in layers adding soup mixture. Dot with butter. Cover and cook one hour at 375°. Uncover and bake 15 minutes more.
Beat sugar and butter until light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs until light and fluffy, about 3 minutes. Pour into pie shell. Refrigerate to set, 3 to 4 hours, or cover with plastic wrap and freeze at least 8 hours. If pie is frozen, remove from freezer 15 minutes prior to serving. Beat whipping cream and powdered sugar in a chilled 1 1/2-quart bowl until stiff. Top pie with cream and garnish with chopped nuts or chocolate curls.
Cut acorn squash in half lengthwise. Remove seeds. Bake cut side up; season with all other ingredients. Continue baking 20 minutes longer.
Preheat oven to 400°. Trim crusts off bread; spread both sides of bread with butter. Fit bread slices into cups of muffin tin. Place in oven until lightly toasted; remove from oven. Break an egg into bread and top with cheese. Return to oven and heat 12 to 15 minutes. Slip baskets carefully from the tins. Cool a bit.
Put chicken in pot and generously season with curry powder. Let sit several hours or overnight. When ready to cook, add some water to the pot (enough to cover the chicken). Toss in some chopped onion and celery to suit your taste and add seasoned salt and pepper. Boil until chicken falls off the bones. When chicken is done, scoop out all meat, bones and pieces and pick out the good meat from the bones and "oocky" parts. While you are picking through the chicken, boil some chopped potatoes in the pot and when the potatoes are tender, add the chicken meat back into the pot. Stir all this together for a few minutes, then serve over rice.
Cream sugar and shortening, add egg, and then the remaining ingredients. When mixed, roll into small balls the size of a marble (about 1 teaspoonful) in palm of hand. Dip in mixture of sugar and cinnamon (additional to that in recipe). Bake at 350 about 15 minutes, leaving space on cooking sheet for them to spread. Do not mash the round balls down on cookie sheet.
Cream sugar and butter until fluffy; add eggs and bananas. Mix in flour and milk; add nuts and vanilla. Add oil last. Pour into greased and floured pans. Bake at 350° for 30 to 35 minutes or until golden brown. Yield: 2 regular or 3 small loaves.
Combine 1 cup wafer crumbs, sugar and butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch spring-form pan. Set aside.
Mix ingredients lightly. Put into 9 x 13-inch pan. Reserve 1 cup of mix for topping.
Beat eggs. Add sugar, oil, vanilla, salt and soda, then add flour, chopped apples and nuts. Mixture will be stiff. Spoon into Bundt cake pan sprayed with Pam. Bake 1 hour at 350°.
Mix Hidden Valley mix and oil in spices and mix well. Put on cookie sheet in slow oven for 15 to 20 minutes.
Cook macaroni in 4 to 5 cups water until tender. Drain, if needed. Add butter, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 2 cups of the milk and the Velveeta (sliced). Stir on low heat until cheese is melted. Pour into greased casserole.
Crush graham crackers. Add 2 tablespoons of sugar and melted butter. Press into a 9 x 13-inch pan.
Cook mushrooms and onion in butter for 3 minutes. Remove and add floured 1 1/2-inch strips or chunks of beef. Add more butter or shortening, if necessary. Brown quickly. Add 2 cups stock or bouillon cubes and water. Add mushrooms, onion and gravy flavoring. Cover tightly and cook 1 hour or until meat is tender. Ten minutes before serving, stir in sour cream. Serve with noodles or mashed potatoes.
Combine peaches and sugar. Melt margarine in an 8 x 8-inch dish. Mix other ingredients by hand. Pour over margarine (don't mix). Spoon peaches over batter. Bake at 350° for 45 minutes.
Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom of	pan with whole graham crackers. Place brown sugar and butter in	saucepan. Bring to a rolling boil and cook for 1 1/2 minutes. Remove from heat. When mixture has stopped bubbling, stir in nuts. Spoon and spread over graham crackers. Bake in a 350° oven for 10 minutes. Cool and cut into 48 (1 x 2-inch) bars.
Cream butter and sugar. Add eggs and beat. Add soda to sour milk. Add bananas. Mix in nuts, dates and flour. Mix well. Grease 1 loaf pan. Bake at 350° for 1 hour.
Combine beaten eggs and brown sugar. Mix well and add melted margarine. Then add flour, vanilla and pecans. Bake in cupcake size muffin tins for approximately 25 minutes at 350°.
Mix flour, salt and shortening. Add water and egg, making soft dough. Divide into two parts. Roll out into very thin sheets and let dry for 15 minutes. Cut into small strips and drop in boiling broth. Cook until tender.
Fry bacon. Drain and chop. Put in pie shell. Sprinkle with cheese, mushrooms and broccoli. Blend eggs, milk, salt and pepper. Pour over meat and vegetables. Bake at 350° for 35 minutes.
Coarsely chop cabbage and onion. In 12-inch skillet over medium-high heat, in hot oil, cook cabbage, onion, pepper and salt until cabbage and onion are very tender (about 20 minutes), stirring occasionally.
Combine all ingredients except dough and press mixture into a loaf pan. Bake in a preheated 350° oven for 1 1/2 hours. Cool in pan for 5 minutes. Drain off fat and invert meat loaf onto a cookie sheet. Separate roll of dough into 4 rectangles. Overlap slightly on a pastry cloth or floured board to form a large rectangle. Roll out to 10 x 5 inches. Drape over meat. Trim excess. Bake in 325° oven for 15 to 20 minutes. Yields 6 to 8 servings.
Take 5 graham crackers, mash fine and put in bottom of dish. Drain pineapple (save juice and mix lemon juice with the pineapple juice, then pour back into the pineapple). Add the Jell-O, Borden sweetened condensed milk, marshmallows and Cool Whip. Mix well and pour over the cracker crumbs and refrigerate.
Mix together all ingredients. If too sour, add sugar. If too sweet, add vinegar and salt. Add to potatoes which have been diced and basted overnight in French dressing. Also add diced celery and 1 dozen boiled eggs.
Mix first three ingredients until thick, pour into pie shell. Sprinkle with cracker crumbs and freeze for 1 hour.
Heat oven to 350°. Mix wafer crumbs and oleo. Press in spring-form pan. Bake 10 minutes and cool.
Cook rice; wash and drain. Mix rice, shredded cheese, parsley and onions. Beat eggs and add to rice mixture. Bake in 350° oven for 35 minutes or until firm.
Mix the first 5 ingredients, then add the rest. Mix well. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 25 minutes.
Saute veggies in oil until zucchini is tender. Prepare spaghetti; toss with half and half, cheese, salt and pepper. Add hot cooked veggies to spaghetti and toss well. Serve on warm platter.
Preheat oven to 350. Prepare cake mix as directed. Pour 2 Cups of batter into greased 13 X 9 inch pan. Bake 15 minutes. In heavy saucepan over low heat, melt caramels and butter. remove from heat. Add sweetened condensed milk. Mix well. Spread caramel over cake. Spread remaining batter over caramel. top with nuts. Bake 30 minutes or until cake springs back when lightly touched.
Melt margarine in casserole dish. Add all ingredients except peas, cover and bake in a 350° oven for one hour. Add peas, if desire leave in oven for another five minutes; then serve.
Melt together the first 3 ingredients. Add and stir in the cereal. Shake the mixture with the powdered sugar in a large container with a tight lid until cereal mixture is well coated.