HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop dates, cherries, pineapple and pecans. Dredge in a mixture of the next 5 ingredients. Cream sugar and shortening or butter. Beat in eggs, one at a time. Add vanilla. Add baking soda with warm water. Add this to the mixture with fruit and flour mixture. Stir well. Drop by teaspoons on cookie sheet and bake at 375° until done.
Heat water and dates together until mushy. Cream oil and dates. Add other ingredients in order given. Beat thoroughly. Add nuts or raisins. Bake on lightly oiled cookie sheet at 350° for 10 to 15 minutes.
Drain syrup from fruit cocktail; add enough water to make 1 1/2 cups liquid. Heat to boiling; add gelatin. Dissolve and let cool. Stir in fruit. Blend cream cheese, mayonnaise and lemon juice and add nuts. Pour half of the gelatin mixture into fruit mold and let set. Spread cream cheese mixture over first layer and pour in remainder of gelatin. Return to refrigerator until firm. Serve on lettuce.
Mix all ingredients except cornflakes and margarine. Pour into a greased casserole dish. Top with crumbled cornflakes and margarine. Bake 1 hour at 300°.
Cream together cheese and sugar. Add fruit and nuts. Fold in Cool Whip. Put in large rectangular pan and freeze.
Dissolve yeast and salt in warm water using a large mixing bowl. Add whole wheat flour; stir and add the 6 cups white flour. Knead thoroughly right in the bowl. Cover and let rise for 2 hours. Make dough into 3 round flat loaves about 1-inch thick (use a rolling pin). Lay on a cloth to rise for 35 to 40 minutes. Cover with a cloth. Test dough by pressing lightly with finger. If the impression stays, it is ready to bake. If not, let dough rise a little longer.
In large microwave bowl, combine popcorn, cereal and nuts. In 4-cup microwave bowl, combine brown sugar, margarine, syrup and salt; microwave on High for 1 1/2 minutes. Stir, microwave on High for 45 seconds to 2 minutes, or until mixture comes to rolling boil. Stir in vanilla and baking soda (mixture will become foamy). Pour over popcorn mixture and toss to coat. Spread 1/2 of mixture in ungreased 12 x 8-inch pan. Microwave on High for 2 to 3 minutes or until popcorn is evenly coated, stirring every minute. Spread on foil to cool. Using same dish, repeat with remaining popcorn mixture. Allow to dry for 2 hours. Store tightly in covered container.
In bowl, combine flour, milk, 1/2 c. sugar, baking powder, vanilla, egg, and cook and serve pudding together. Mix well and pour into a 10-inch deep dish pie pan or 8x8-inch square sprayed with non-stick spray. Place peaches over the batter. In a small bowl, beat well: cream cheese, peach juice, and 1/2 c. sugar. Drop by large spoonfuls over the peaches as evenly as possible. Spread out over the peaches as evenly as possible, keeping at least 1 inch from the sides. In small bowl mix together 1 Tbsp. sugar and cinnamon. Sprinkle over the top. Bake at 350° for 35-40 minutes.
Combine first three ingredients, stirring well. Stir in morsels. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheets.
In skillet cook meat and onions until meat is browned. Drain off fat. Stir in tomato sauce, uncooked rice, water, olives, chili peppers, garlic salt, pepper and hot pepper. Bring to boil. Turn into a 1 1/2-quart casserole dish. Cover and bake at 350° for 35 to 40 minutes or until rice is tender. Add cheese cubes, stirring just until cheese is distributed. Let stand 5 minutes before serving.
Mix and place ingredients in 8 x 8-inch pan and bake at 375° for 30 minutes.
Combine dry ingredients. Beat eggs lightly; add with sugar, oil and vanilla and add to dry ingredients. Bake 1 hour at 350°.
Saute the chopped carrots and onion over medium heat in butter for 5 minutes, stirring frequently. Add the stock or bouillon and rice and bring to a boil. Cover the pot and simmer for 25 minutes or until the carrots and rice are tender. Put soup into blender jar and puree on low speed for a minute. Then turn to high speed until the soup is really smooth. (If the soup is too thick for pureeing, add a little extra stock.)
Beat egg. Add sugar, and then Wesson oil and vinegar. Sift flour and soda together. Add to mixture. Add buttermilk slowly. Add vanilla and cake coloring. Bake in 3 greased and floured 9 inch pans for 30 minutes at 350.
Arrange carrots in casserole dish. Combine preserves and butter; spoon over carrots. Heat in oven at 350° for 15 minutes, until hot. Serves 10.
Melt the chocolate and oil together. Beat in the sugar and eggs. Stir in the flour, baking powder, salt and nuts. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Dissolve gelatin according to directions on box. Add sugar while hot. Add remaining ingredients and chill.
Cook veggies in butter or margarine until tender. Add chicken broth, soup and pepper. Cover and simmer 30 minutes. Blend milk and flour; stir into chowder. Add cheese and parsley. Heat through until cheese melts and chowder thickens.
Place chicken breasts in bottom of casserole dish. Place one slice of cheese on top of each breast, or sprinkle with shredded cheese. Pour soup and wine over top of chicken. Combine stuffing mix and margarine. Sprinkle on top. Bake 350 degrees for 55 - 60 minutes.
Evening: Place starter in a large bowl and add these ingredients. Make into stiff batter. Rub with oil. Cover with plastic wrap and leave on counter overnight to rise until doubled.
Divide seafood among 8 cocktail glasses, saving 8 shrimp for garnish. Serve Guacamole Sauce over seafood. Garnish with shrimp.
Brown meat in pan. Crumble up and drain off fat. Chop or tear bread into small pieces. Grate cheese. Beat eggs; add milk and salt. Spray 9 x 12-inch pan with Pam. Combine meat, bread, cheese and egg mixture in large bowl. Pour into pan. Refrigerate overnight. Bake at 350° for 1 hour. Makes 12 servings.
Preheat oven to 250°. Take 1/2 cup of flour and dredge raisins and currants in it; set aside. Cream butter and sugar thoroughly. Beat eggs until light. Sift remaining flour with mace, cloves and nutmeg. Add flour alternately to batter with beaten eggs. Stir in brandy and fruit. Pour into baking pan. Bake in 250° oven for 2 or more hours. Makes 36 servings. Preparation time: 2:50.
Brown meat, adding onion, chili powder and garlic salt to taste. Drain off grease. Add meat and soup to crock-pot to heat through. Add milk, using 1 soup can. When heated, serve with white tortilla chips.
Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Bake slowly in a tube pan (250° or 300°) for 2 hours.
Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Put in ungreased baking dish. Dot with butter. Put pie crust over fruit. Put slits in crust. Bake 1 hour.
Skin and dress elephant; cut in bite size cubes. Peel vegetables and cut into cubes. Put rabbits in; cut in half. Put in large pot; simmer gently for 24 hours.
Place neck bones in bottom of soup pot. Add potatoes, salt, onions, parsley, garlic and Worcestershire sauce. Place string beans on top. Add water to cover ingredients. Cover and cook slowly until done.
Peel eggplant and cut into 1-inch cubes. Boil in salted water 10 minutes or until soft. Drain and mash. Mix with eggs, salt, pepper, milk, melted oleo and 3/4 cup cracker crumbs. Add oysters and pour into greased baking casserole. Cover with remaining cracker crumbs. Dot with oleo and bake at 350° until brown.
Mix sugar, flour and pineapple juice drained from can. In greased medium glass casserole, put half of cheese, layer of pineapple and top with rest of cheese. Pour juice mixture over all. Bake at 250° for 1 hour until brown on top.
Cut bell pepper in half, seed & clean. Mix all ingredients together and stuff bell peppers. Place in microwave glass dish 2-inches deep. Cover with wax paper and cook 19-20 minutes. Uncover, spread ketchup on top of peppers, return to microwave and cook uncovered for 2-5 minutes. Serves 6.
Cream butter and sugar until fluffy. Add eggs, one at a time, alternating with flour. Add vanilla. Bake in a tube pan that has been greased and floured at 350° for 1 hour.
Combine and cook first 4 ingredients until it has a sugary look or makes a small soft ball when dropped in cold water. Add vanilla flavoring; stir in nuts to coat. Spread on wax paper to cool. Store in airtight container.
Cook celery 8 minutes in salted water. Drain. Mix celery, chestnuts, pimento and soup. Place in a buttered 2-quart casserole. Melt butter. Pour over bread crumbs. Add almonds. Sprinkle over casserole. Bake at 350° for 30 minutes.
Beat egg in a butter casserole dish. Heat corn and milk, then gradually stir into beaten egg. Add salt, bread crumbs and cheese. Mix thoroughly. Place directly on the rack of a moderately low (325°) oven and bake uncovered for 30 minutes or until custard test done.
First Day: Let cucumbers and salt set in 1 gallon boiling water for 24 hours.
Start with your hot rice (with that onion already cooked in it, remember?). Then add your cheese to the rice so it melts and coats the rice. Does it look like a golden field? Well, then you're ready to add the cauliflower and the weenies and serve this nice and hot. If you have a bear sitting at the table while you eat this, the calorie count is cut in half. But don't expect to have no calories just because you invited two bears. And you can't subtract calories just because you have three bears there. Get the drift of this yet?
Simmer peppers, onions, celery and garlic in butter. Let cool a little and mix together with bread crumbs, eggs, pepper and parsley. Add crabmeat and mix in. Put 2 to 3 tablespoons stuffing in center of each fillet. Place a pat of butter on stuffing and sprinkle over with lemon juice. Lap ends of fillet over stuffing and secure with toothpick; sprinkle with paprika. Put in greased baking dish and bake at 325° for 25 to 30 minutes.
Mix corn, margarine, eggs and cornbread mix together. Add sour cream. Stir. Pour into a greased casserole dish. Bake 1 hour at 350°. (May need to cover last 10 minutes of baking if top is getting too brown.)
Gently brown garlic in oil and butter. Be careful not to burn garlic or it will taste bitter. Add broccoli and stir as you heat pan. Add chicken broth; cover and simmer until broccoli is just al dente (still a little firm). Cook rigatoni pasta until al dente; drain. Add half the fresh basil and mix together with the broccoli. Top with parsley, pepper, cheese and basil.
Prepare and cook potatoes to make 3/4 cup. Drain. Add salt and mash. Melt oleo; add potatoes, coconut and sugar and mix well. Turn into a buttered jelly roll pan. Spread evenly. Refrigerate and allow to harden. Cut into squares and dip in coating.
Mix all together 24 hours ahead. About 1 hour before serving, add 5 bananas, quartered. Wonderful.
Combine all ingredients; mix thoroughly. Bake in tube pan at 325° for 1 hour.
Mix butter and milk; add peanut butter, flour and powdered sugar. Shape into small eggs. Lay on wax paper overnight.
Put roast in roasting pan. Cover with water. Add brown gravy mix; stir until dissolved. Add whole onion. Bake in oven for 3 hours at 350°. Remove from oven. Add vegetables; bake 45 minutes to 1 hour more.
In a 3-quart pan, make scalloped potatoes. Leave out butter (hamburger takes place). Fry hamburger and strain. Add to potatoes. Strain peas and add to potato and hamburger. Bake at 350° for 30 to 40 minutes.
Mix first 5 ingredients together. Make into balls. Melt paraffin wax and chocolate bits. Dip balls in this and lay out on wax paper to dry.
Combine ingredients. Pack into greased loaf pan. Bake at 350° for 1 hour. Let stand 10 minutes before unmolding. Servings: 8. Calories: 1 serving, 221. Exchange per serving: 1 bread, 2 1/2 low-fat meat.
Boil chicken and take off bone. Cook spaghetti in broth. Salt and pepper to taste. Brown green pepper and onion in oleo. Add cream of celery soup and mushroom soup. Mix well. Pour in casserole dish. Cover with cheese. Cook at 350° for 50 minutes.
Preheat oven to 350° to 400°. Wash and scrub potatoes good. Dice potatoes in cubes with skins on. Put potatoes in large pot of water. Boil potatoes 10 to 12 minutes. Drain potatoes. Heat butter in a shallow pan that will allow them to be in one layer. When butter is hot, roll potatoes in butter until they are covered completely. Add salt and pepper. Place them in a 350° to 400° oven. Cook for about 1 1/2 hours, turning occasionally so they will brown evenly. (You may use a little vegetable oil when butter cooks out of potatoes.)
Use just enough canned milk to be able to form graham crackers into dough. Add dates, nuts and Marshmallow Creme. Mold into 1 large roll or several small ones.
Preheat oven to 400°. Cut Italian bread crosswise into 1-inch slices. Do not cut through bottom crust. Cut Mozzarella cheese into 1/4-inch slices. Place cheese slices and olives between bread slices. Then place the bread on a cookie sheet and bake for 15 minutes or until cheese is melted and the bread is hot. Sprinkle loaf with oregano. With a knife divide loaf into slices. Serve hot.
Cook turnips and onion in saucepan in a little water until tender. Drain and mash. Add next four ingredients to turnips and mix well. Spoon mixture into lightly greased 2-quart casserole. Sprinkle with cracker crumbs and cheese. Bake 30 minutes at 350°.
Place chuck roast in a crock-pot. Cover with water. Add soup mix and tomato juice. Let cook all day or night. Remove meat from broth and cool. Remove any fat from top of broth. Place broth in roaster or large soup pot. Add barley, carrots, celery and beef broth. Simmer slowly until carrots are slightly tender. Add lima beans, corn and green beans. Let cook a while and add cabbage, cut fine. When that is tender, add peas. Then add the meat that has been trimmed of any fat and cut into small pieces. Simmer.
Wash beans and rinse. Simmer beans in 2-quarts water, about 2 1/2 to 3 hours. Saute onion. Add onion, tomatoes, lemon juice and flavor packet to beans. Simmer another 30 minutes. Add sliced sausage the last 10 minutes of simmering. Serve with crusty pumpernickel bread.
Cream butter and sugar. Sift flour, baking powder and salt. Gradually add flour mixture to creamed butter. Add vanilla and nuts. Drop in 1-inch balls on a greased cookie sheet and then mash slightly flat. Bake at 375° until brown. If desired, roll in powdered sugar. Makes 5 dozen cookies.
Preheat oven to 375°. In skillet, saute beef and onions until meat is fully cooked. Drain fat. Stir in tomato sauce and other seasonings. Spoon into 1 1/2-quart shallow baking dish. Spread mashed potatoes on top. Sprinkle with cheese. Bake 30 to 35 minutes, uncovered, or until cheese is melted and casserole is bubbly. Makes 4 to 5 servings.
Wash and cook apples until tender, then run in blender until smooth. Put in saucepan; cook with cider vinegar, sugar and spices on low heat about 1 1/2 hours, stirring occasionally. Pour at once into jars and seal. Process 10 minutes in boiling water bath at simmering temperature.
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk and butter. Remove from heat. In large bowl, combine nuts and marshmallows; fold in chocolate mixture. Spread on wax paper-lined 13 x 9-inch pan. Chill 2 hours until firm. Remove from pan; peel off wax paper and cut into squares. Cover and store at room temperature.
Mix all together except soups. Make into 12 large balls or more small ones if preferred. Place in 9 x 13-inch pan or any baking dish. Mix soups together and pour over. Cover with foil or glass top of baking dish. Bake 1 hour at 350°. This can be made the night before and put in the refrigerator. Can be served with rice or potatoes.
Cook, crumble and drain sausage. Layer ingredients in order listed in 9 x 13 glass baking dish. Bake at 350° for 30 to 40 minutes until firm. Serves 10 to 12.
Combine cocoa and sugar in a bowl. Cream butter with 1/2 cup cocoa mixture in small bowl. Add remaining mixture alternately with milk, beating to spreading consistency. Blend in vanilla.
Cook spaghetti according to package directions. Drain and rinse. Add chopped vegetables. Pour Italian dressing and Salad Supreme over vegetable-spaghetti mixture. Toss before serving.
Dissolve yeast in warm water. Melt Crisco in boiling water. Add sugar and salt. Cool to lukewarm. Add eggs, yeast mixture and flour. Batter will not be stiff. Cover with greased waxed paper and refrigerate.
In covered blender, combine ingredients and blend until smooth. Pour over ice into four 10-ounce glasses. Garnish with sour cream. Yields 4 cups or 6 servings.
Chill 1/2 hour, then roll out and bake at 425° for 12 to 15 minutes.
In a large mixing bowl, combine ground beef, eggs, bread crumbs, water and garlic salt. Season with salt and pepper. Mix well. Shape beef mixture into 1-inch balls.
Mix soup and cheese together. Layer all ingredients after cooking and draining the broccoli in a baking dish. Bake at 350° for 30 minutes.
Salt each steak; dredge in flour and beat with a mallet or edge of saucer. Saute onions in the fat, then remove onions and reserve. Brown steaks well in fat on each side over medium heat. Be careful not to overcook it. Serve with onions on top. Make gravy with the drippings and 3 tablespoons flour. Serve in a separate bowl or return steaks and onions to gravy pan and simmer 10 to 15 minutes. Serve with rice or hot biscuits or mashed potatoes.
Shake chicken in bag with flour, salt and pepper. Melt butter and dip floured chicken pieces into butter. Roll chicken in potato chips. Place in foil-lined pan; cover with foil. Bake at 400° for approximately 1 hour. Just before removing from oven, remove foil and brown.
Arrange broccoli in a shallow baking dish. Arrange mushroom slices over this, then arrange olives, then pimento strips. Sprinkle lightly with oregano and garlic powder or garlic salt.
Stir together peanuts, sugar, syrup and salt in a large microwavable mixing bowl. Cook 4 minutes on High power. Stir and cook 4 more minutes on High. Stir in butter and vanilla. Cook 2 more minutes on High. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased cookie sheet and spread very thin. When cool, break into smaller pieces. Store in an airtight container. Makes 1 pound.
Separate each graham cracker into 4 sections. Arrange in a jelly roll pan with edges touching. Melt margarine in a saucepan; stir in sugar and pecans. Bring to a boil, cooking 3 minutes, stirring frequently. Spread mixture over graham crackers. Bake at 300° for 12 minutes. Let cool and break apart. Makes 3 1/2 dozen.
Preheat oven to 325°. Grease bottom of loaf pan and lightly flour. Mix flour, baking powder and salt. Beat in eggs, one at a time. Gradually add sugar, beating all the time. Add to flour mixture, then add lemon juice. Bake at 325° for 1 hour and 15 minutes.
Peel carrots and cut into 1 1/2-inch pieces. Boil until tender (20 minutes). Remove from heat, drain and add butter. Stir to coat all carrots. Add maple syrup and put mixture in a baking dish. Add pecans and cover. Bake at 350° for 30 minutes. Stir to coat. Sprinkle with parsley.
Place chocolate, sugar, milk, Spry, butter, corn syrup and salt in a saucepan. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly for 1 minute. (On a rainy day or very humid day, boil mixture for 30 seconds more.) Cool to lukewarm. Add vanilla and beat until thick enough to spread.
Split top of wieners lengthwise, fill with grated cheese, sprinkle crushed peanuts on top. Stick under broiler until sizzles.
Mix jelly and chili sauce in a large pan. Roll meat into small bite size balls. Brown in skillet. Add meat to sauce and cook about an hour. (Crock pot works well.) Use toothpicks to serve for a party or serve over rice as a meal.
Combine all crackers and margarine; mix and put 2/3 of the mix in a 9 x 13-inch pan.
Saute vegetables until tender. Add soup, cheese, pimento, salt and pepper. Stir in crab meat and shrimp. Add Ritz crackers. Bake at 350° until brown, about 20 to 25 minutes. Dot with butter before baking.
Brown hamburg, onions and bacon. Mix in sauce and beans. Cook in crock-pot.
Boil sugar and water until it spins a thread. Do not stir. Add egg whites and vanilla to thick syrup. Beat by hand until stiff. Roll out on powdered sugar board and spread with peanut butter about 1/2-inch thick all over. Roll like jelly roll. Slice and eat.
Combine the sour cream, milk, chives, salt and pepper. Add potatoes; mix. Spread in a 15 x 10-inch baking pan. Combine cheese and corn flakes; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Sprinkle with chives, if desired.
Grease a 9 x 9-inch metal pan. Prepare topping: Mix brown sugar, walnuts, cinnamon and 2 tablespoons butter or margarine; set aside.
Combine soup, mayonnaise, lemon juice and melted butter until smooth. Place broccoli in casserole dish. Add chicken and pour sauce on top. Sprinkle with bread crumbs. Bake at 375° for 15 to 20 minutes.
In greased 9 x 13-inch baking dish, combine chicken, broccoli and 1 cup cheese. Blend soup and 3/4 cup milk; pour over casserole. Bake, uncovered, 15 to 20 minutes or until biscuits are golden brown. Top with remaining cheese and onions and bake 2 to 3 minutes.
Stir eggs and sugar; add sifted flour till stiff. Roll out about 1/8 or 1/4 inch thick. Cut with roller cutter. Let stand overnight. Sprinkle anise on top. Bake at 325° until light yellow.
Cook broccoli until dry. Combine with cottage cheese. Add eggs. Add flour. Add margarine. Stir well after each ingredient. Place in glass casserole. Spread cheese on top. Bake at 350° for 45 minutes to 1 hour.
Cream the sugar and shortening. Add eggs, one at a time. Combine flour, soda and salt. Add alternately with the buttermilk. Add flavoring. Bake 1 1/2 hours at 325°.
Measure all ingredients into one bowl. Mix with mixer on low speed about 5 minutes. Batter will be thick. Spread in a well-greased 8 x 8 x 2-inch pan. Bake 15 to 20 minutes at 350°.
Mix all ingredients together except the last 3. Shape into 1-inch balls. Melt shortening in skillet; brown. Remove from skillet and drain. Heat chili sauce and jelly in a skillet. Stir until jelly is melted. Add meat balls. Stir until thoroughly coated and simmer, uncovered, for 30 minutes. Makes 5 dozen.
Mix all ingredients and let set overnight. Will keep for up to 10 days. Also the longer it sits the hotter it will be. Excellent with pinto beans and cornbread.
Cream together sugar, margarine and shortening. Add egg yolks, one at a time, beating after each one. Mix together soda and buttermilk; add alternately with flour to first mixture. Add nuts, coconut and vanilla. Beat egg whites until stiff and fold into mixture.
Boil and let cool the sugar and vinegar. Pour over mixture and let set 24 hours. This will keep for several days when refrigerated.
Blend shortening and sugar thoroughly. Add eggs, beating until smooth. Sift flour with salt; add to mixture, beating vigorously. Add flavoring. Drop from spoon onto lightly greased cookie sheet, about 3 to 4 inches apart. Place nut in center of each cookie. Bake in a 350° oven for 10 minutes.
Mix together thoroughly, braunschweiger, ketchup and mayonnaise. Form into loaf with damp hands as it will stick. Chill for 1 hour. Frost with softened cream cheese (Philadelphia). Cream cheese should be frosting consistency; thin with mayonnaise. Serve with any type cracker. Makes 20 (1 ounce) servings. Very good to serve for weddings. Enjoy!
Cream shortening and sugar. Add molasses and eggs. Beat well. Sift all dry ingredients together (flour, soda, salt, cinnamon and ginger). Add dry ingredients to mixture and mix well. Drop by teaspoonfuls about 1-inch apart on greased cookie sheet. Bake 10 to 12 minutes at 350°. Makes about 4 dozen.
Cut each jelly roll in 3 pieces. Line sides and bottom of casserole with jelly roll. Pour half vanilla pudding over. Put rest of jelly rolls on top. Cover with remaining vanilla pudding. Top with Cool Whip. At Christmastime, it's god to substitute egg nog for milk.
Mix well in glass baking dish all the ingredients. Dot with 1/2 stick butter. Bake at 350° until set or it barely shakes in middle.
Combine oats, flour, baking powder and cinnamon. Combine remaining ingredients and add to dry mixture. Stir until moistened. Fill paper-lined cups 3/4 full. Bake at 400° for 20 to 25 minutes.