HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the first 4 ingredients until fluffy. Sift dry ingredients. Add to molasses mixture. Form into small balls; roll in sugar. Place on greased cookie sheets. Bake at 375° for 10 minutes.
Put green beans in casserole dish; put in soup and 1/2 of the fried onions. Put Cheez Whiz in microwave. After it is soft, pour in and mix everything together. Heat oven to 350°; bake for 20 minutes. Pour the other half of fried onions on top, then bake 10 more minutes.
Using tablespoon, roll into balls, dip into: 4 Tbsp. sugar mixed with 4 tsp. cinnamon. Bake at 350° for 10-15 minutes.
Combine first 6 ingredients and pour into casserole dish. Top with butter. Cook at 350° for 1 hour. Serves 4.
Preheat oven to 425°. In a blender or large bowl, mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will be slightly lumpy.
Marinate chicken in wine while you are cutting the vegetables. Using a wok or large skillet, "stir-fry" onion, celery, pea pods, mushrooms and water chestnuts in the oil. Stir constantly. This will only take a couple of minutes. Vegetable are done when they reach a bright color and are still crisp. Remove from wok or skillet to an additional bowl.
Have all ingredients at room temperature before starting. Mix until well blended. Serve with raw vegetables for dipping.
Wash spinach; remove any tough ribs. Store in refrigerator with paper towel in a plastic bag to crisp.
Cook cabbage 8 minutes in small amount of water. Put in casserole dish and add mushroom soup, grated cheese and almonds. Crush about 15 saltine crackers, mix with melted stick of margarine. Put over casserole. Bake 25 minutes at 350°.
Boil chicken and cut into bite-size pieces. In bowl, mix together mayonnaise, lemon juice, Tabasco, black pepper and basil. Mix in chicken, capers, celery, tomatoes, cheese and olives. Slice top off mini loaves lengthwise and hollow to form boats. Brush with melted butter, garlic and parsley. Broil until golden and toasty. Fill with salad mixture; sprinkle with Parmesan cheese.
Mix together drained corn, chopped onion and chopped bell pepper. Combine vinegar, sugar, oil, salt and pepper and bring to a boil. Combine vegetables with liquid; refrigerate 24 hours. May add tomato just before serving.
Cream together shortening and sugar. Add egg. Blend in flour, tartar, soda and salt. Chill dough 2 hours. Roll into small balls. Roll balls into a sugar and cinnamon mixture. Place on ungreased cookie sheet. Bake at 400° for 8 minutes or until they are light brown. Makes about 2 dozen.
Place cooked ground beef in a 9 x 13-inch baking dish. Add onions, 3 layers of potatoes, pork and beans, tomato soup and onion soup mix. Cover and bake for 1 1/2 hours at 350°.
Brown sausage; stir until crumbly. Drain well. Put bread cubes in bottom of ungreased 9 x 13-inch pan. Lay cheese on top of bread. Put sausage on top of cheese. Beat eggs; add 2 cups of milk and seasoning as desired. Pour liquid mixture over layered ingredients. Cover; refrigerate overnight.
Stew fryer until tender; cool. Remove meat from bones. Cook potatoes, carrots and celery together in a small amount of salted water. Heat soup in saucepan with 1/2 cup milk. Add peas and chicken to other vegetables. Pour soup over this and mix slightly. Pour into casserole.
Mix corn syrup and sugar in large pot. Bring to boil over moderate heat while stirring constantly. Remove from heat. Mix in chocolate chips and peanut butter until blended. Add Rice Crispies. Mix and press into 13 x 9 pan. Refrigerate to cool. Cut into bars. Recipe easily doubles. Enjoy!
1st layer: Cook taco meat like you were making tacos and place in pan for bottom layer.
Mix all ingredients except cabbage, tomato sauce and water together; make small balls. Separate cabbage leaves and place in boiling water to soften. Place one ball of meat in center of cabbage leaf; roll and secure with toothpick. Place in Dutch oven; add tomato sauce and water. Bring to boil and simmer about 1 1/2 hours. Skim off fat as it is cooking.
Saute the onion, carrots and celery in small amount of oil. Add the cabbage, vegeburger and garlic powder. Add water as needed to prevent sticking. Set aside for at least an hour or prepare the night before.
Broil eggplant with skin on, turning it frequently. Or, you may cook eggplant in microwave for 6 minutes. (Ensure the use of fork to make small holes in eggplant before it is placed in microwave.) When cool, remove skin and mash like a potato. Mix other ingredients; add to eggplant and blend well. Garnish with parsley and olive oil. Serve with pita bread. Serves 6 to 8.
Wash and pull stems from mushrooms. Finely chop stems and add to remaining ingredients; mix well and stuff caps with mixture. Drizzle olive oil over top and bake at 475° for 12 minutes.
Cook chicken in water; pull off bone. Saute onions and celery in 2 tablespoons of margarine. Make roux from flour and oil. When brown add a little water. Add roux to chicken broth. Then add crabmeat, chicken, shrimp, sauteed ingredients, hot sauce, Worcestershire sauce, gumbo file, salt and pepper, okra and tomato sauce. Simmer for about 1 hour. Serve with rice.
Spread cherry filling in a 9 x 13-inch pan. Add pineapple. Add raw cake mix. Sprinkle nuts and coconut over cake mix. Drizzle melted butter over and bake 1 hour at 350°.
In medium size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk; stir until well blended. Stir in lemon juice and vanilla. Pour into crust. Refrigerate (not freeze) for 2 to 3 hours. Garnish with chilled pie filling before serving.
Crisply cook and crumble bacon. Sprinkle bacon, cheese and onions in bottom of a 9-inch glass pie plate or quiche dish. Beat together remaining ingredients. Pour over bacon mixture.
Mix soups, margarine and rice. Place in greased 9 x 13-inch baking dish. Lay cleaned and drained chicken on top. Sprinkle with paprika lightly. Bake at 250° for 2 1/2 to 3 hours.
Place sliced peaches in a row at bottom of 9 x 13-inch baking dish. Sprinkle lemon over peaches. Sprinkle cinnamon also. Mix flour, sugar, salt and beaten egg. Spread over peaches. Pour melted butter over batter. Bake at 375° for 40 to 45 minutes. Top with whipped cream to serve. Excellent served warm.
Preheat oven to 350°. In double boiler, melt chocolate and butter, stirring. Cool slightly. Stir in sugar. In a large bowl, beat eggs. Stir in chocolate mixture, then nuts, salt and vanilla. Pour into well-greased 9-inch pie plate. Bake 40 to 50 minutes. Refrigerate. Serve with ice cream, if desired.
Melt butter. Pour into an 8 x 8 x 2-inch pan. Mix sugar, flour, baking powder, milk and vanilla. Pour over butter. Dribble the juice from the peaches over the batter, then add peaches. Sprinkle 2 tablespoons sugar over the top and bake at 375° for 30 minutes.
Mix first 4 ingredients, then coat the chicken with it. Heat butter until hot. Cook chicken until light brown (approximately 5 minutes each side). Add carrots, tarragon, salt and wine. Heat until boiling. Cover, reduce heat and simmer for 15 minutes. Add zucchini and mushrooms. Simmer for approximately 10 minutes until chicken is cooked. Remove meat and vegetables. Stir 1 tablespoon flour into water and add to skillet. Boil and stir 1 minute. Serve over chicken.
In a 3 quart saucepan bring 4 cups water and black-eyed peas to boiling for 10 minutes; drain and rinse. In a 4 quart electric crockery cooker, combine broth, water, ham, carrots, celery, onion, sage, thyme, salt and pepper. Stir in peas. Cook in slow cooker 6 to 7 hours.
Melt butter in saucepan. Blend in flour and salt. Add milk; stir and cook until thick and bubbly. Add cooked potatoes and peas to hot mixture; heat through.
Combine flour, sugar and salt. Add eggs and milk; beat. Let stand 2 hours; beat again. Pour out of measuring cup onto buttered, small, nonstick frying pan. Turn and fry until light brown. Serve with powdered sugar, syrup or fruit. Serves 3 people.
Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10 to 15 minutes or until tender. Drain potatoes and mash in same saucepan. Stir in cream over medium heat until heated throughout. Add butter and season with salt and pepper to taste. Sprinkle with parsley before serving.
Slice banana into thin slices. Cook other ingredients, except banana and wafers, until thickened. Pour mixture over sliced bananas and wafers.
Heat oven to 375°. Separate crescent dough into 2 long rectangles. Place on ungreased 13 x 9-inch pan. Press dough to cover pan. Blend cream cheese, sugar and extract until smooth. Spread over dough. Spoon fruit filling evenly over cream cheese mixture. Combine flour, brown sugar and margarine. Mix until crumbly. Stir in almonds. Sprinkle over fruit filling. Bake at 375° for 25 to 30 minutes.
Mix sugar, cream, cocoa and butter in saucepan. Bring to boil. Continue stirring on medium to high heat until mixture makes a soft ball when dropped into a cup of cold water. Remove from heat and add vanilla and pecans. Stir until mixture thickens. Pour into pan coated with margarine or butter and let cool.
Cook potatoes until done. Fry	hamburger and onion in skillet until brown. Drain off fat. Mix hamburger and onion with potatoes. Add mushroom soup. Add cheese. Bake in 350° oven for 30 minutes.
Saute onions in margarine. Add beef broth, water and Worcestershire sauce. Simmer, covered, about 15 minutes. Put a slice of bread in each oven-proof bowl. Pour soup into bowls; cover with cheese. Bake in a 425° oven until cheese melts, 15 minutes.
Prepare broccoli and cut tomatoes in small chunks (1/2 inch size). Steam broccoli and when it is soft, the last 1 1/2 minutes of steaming, add tomato chunks. Put broccoli and tomato mixture in bowl. Add desired amount of lemon pepper and stir.
Dissolve jello in water. Mix cake mix, eggs and oil. Beat 4 minutes on high. Add jello mixture and beat another 4 minutes. Bake in tube pan 1 hour at 325°. Mix frozen lemonade and sugar well; pour over cake while hot. Let stand 1 hour before removing from pan.
Cook cabbage; drain. Cook meat, then add onion, olives, tomatoes, salt and pepper to taste and simmer. Place cabbage leaves in baking dish and pour on meat mixture, just enough to cover cabbage. Put layer of cheese on top, then another layer of cabbage, then another layer of meat mixture and then another layer of cheese. Bake at 350° until cheese is melted and hot.
Brown hamburger, onions and green pepper. Add all other ingredients. Bake at 350° for 40 to 60 minutes.
Beat all ingredients together. Batter will be thin. Use about 1 tablespoon of batter per cookie. Cook on hot pizzelle iron (ungreased) for about 35 seconds.
Grease or line baking sheet with parchment paper. In a large mixing bowl, beat margarine until smooth. Add sugar and beat until fluffy. Add eggs, honey, vanilla and salt; beat well. Add flour; beat until well mixed. Add oats and work with hands until well combined. Add cranberries, walnuts and orange peel. Stir well. Shape into ball the size of small egg. Place 3 inches apart on baking sheets. Press each ball into 3-inch rounds. Bake at 350° for 15 to 20 minutes or until desired doneness. Cool on wire racks. Makes approximately 30 cookies. Great for Christmas.
Mix together dry pudding, Cool Whip, pineapple and juice until well blended. Stir in apples, marshmallows and peanuts until thoroughly combined. Refrigerate until ready to serve. Serves 8.
Beat cream cheese until fluffy. Whip cream until soft peaks form. Beat in sugar and vanilla. Gradually add whipped cream to cream cheese and beat until smooth. Fold in cranberry sauce. Spoon into crust and freeze overnight.
Mix all ingredients well and bake in a 350° oven for about one hour, or a little longer. Test with toothpick.
Mix cheeses with 1 teaspoon horseradish and 1 small onion, grated. Roll in parsley or nuts or sprinkle with paprika. Makes 3.
Saute diced turkey sausage, peppers and onion in just enough olive oil to coat the bottom of the pan. Add squash, mushrooms and creole seasoning to taste. Add tomatoes and red beans, including juice from both. Add Sea Legs and rice. Let simmer until juice is absorbed.
Mix all ingredients (except corn flakes) in bowl. Pour in baking dish. Top with crushed corn flakes. Bake at 350° for 1 hour. Makes a lot. Cut in half for smaller amount.
Put oil in pot. Cut garlic into small pieces and brown. Leave garlic in pot. Add puree and 2 cups water, then paste, basil, salt, oregano, pepper, parsley flakes and sugar. Bring sauce to a boil and turn down to simmer. Stir every 15 minutes. Brown hamburger. Add to sauce and simmer 3 hours. Serve over spaghetti.
Dissolve gelatin and sugar in boiling water. Add pineapple juice, concentrates and cold water. Mix well and freeze. Just before serving, add ginger ale and mix well.
Place oven rack on lowest position. Heat oven to 450°. Grease cookie sheet or pizza pan. Mix baking mix and water vigorously (about 20 strokes). Turn onto floured surface. Knead until dough is no longer sticky. Press into cookie sheet. Pinch edge to form 1/2-inch rim if making a circle or just press in pizza pan. Mix chicken and salsa. Sprinkle crust with 1 cup of cheese. Top with onion, chicken mixture and bell pepper rings. Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until crust is brown and cheese is bubbly.
In 9 x 13-inch dish, layer bean dip, then avocado dip. Mix sour cream and taco seasoning mix; layer on top of avocados. Chop tomatoes and layer top of sour cream mixture, then green onions. Layer olives top of onions. Top with cheese. Serve with chips.
Shred lettuce and add 2 chopped tomatoes, 2 boiled eggs (chopped) and 1 pound shrimp. Toss together with 2 tablespoons mayonnaise.
Melt oleo, add flour and blend. Add milk slowly, stirring constantly. Add some cheese. Cook until thick.
Yolk of one egg, one cup sugar, one tablespoon cornstarch, one-half teaspoon lemon extract, two tablespoons vinegar and one cup boiling water. Cook until thick. Beat the white of one egg until stiff, and add one tablespoon sugar. Spread on top of pie and slightly brown.
Cut meat in 1/4 to 1/2-inch cubes and season with salt and pepper. Blend all other ingredients into the mayonnaise. Toss meat with mayonnaise and chill for at least 1 hour in refrigerator. Serves 4.
Place whole garlic pod in foil. Pour over this the oil. Roast in a 350° oven for about 30 to 45 minutes. Keep in refrigerator until ready to use and take off as many cloves as needed. This will squeeze out like a paste. May be used with mashed potatoes. Rub over roast beef before cooking or any other place that you need garlic or mix with oleo for garlic butter spread. Spread garlic with mayonnaise for sandwiches.
Brown hamburg and onion; drain off fat. Sprinkle mixture with flour; mix well. Add tomato sauce. Add garlic salt to taste, then add chili powder, salt and pepper. Mix well. Serve hot with Doritos!
Melt oleo and chocolate chips. Mix in peanut butter. In a large container empty cereal and pour chocolate mixture over them. Gently stir until coated. Place powdered sugar in a large container; add cereal mixture. Gently toss until well coated.
Pat steak with damp paper towel to remove excess liquid. Combine bread crumbs, salt and pepper. Place steak on wooden board; sprinkle with half bread crumb mixture and pound with wooden mallet. Repeat on other side; cut into 6 pieces. Melt butter in Dutch oven. Brown meat over medium heat. Add tomatoes, onions, Worcestershire sauce, celery and garlic; bring to boil. Reduce heat and simmer 2 hours.
Chop celery and onion, then combine with seafood. Add lemon juice, Tabasco Sauce, white pepper and mayonnaise. Stir well and serve with crackers and a green salad.
Cut out small hole in top of each tomato. Combine bacon with Tabasco sauce; sprinkle mixture into tomatoes.
Mix all ingredients together until mixed good. You can put it on chicken, spareribs, make Sloppy Joes or whatever you want to put it on. What you don't use can be kept in the refrigerator.
Mix all ingredients, ending with flour. Drop with spoon on ungreased baking sheet. Flatten with fork or spoon. Let cook at 350° for 8 to 10 minutes.
Brown 1/2 cup olive oil with the cut up cloves or garlic. Also add basil. Let brown. Shut off, then add vodka. Wait 1 minute. Turn flame back on. Add the whole tomatoes, heavy cream and salt and pepper to taste. Pout over one pound of your favorite pasta.
Break bread into pieces in a 9 x 13-inch baking dish. Blend in half the milk. Add sugar and egg substitute. Mix well. Dice oleo on top and stir in vanilla, remaining milk and pineapple. Bake at 350° for 40 minutes or until firm.
Mix first 9 ingredients and put in 12 x 13-inch pan (approximately). Sprinkle sugar, cinnamon and nuts over it. Bake at 350°. Needs no frosting.
Cook first three ingredients until tender. Saut butter and onions. Then add flour, milk, salt, pepper and cheese. Heat to boiling point; stir often.
Blend flour with 2 tablespoons milk. Add 1 cup milk and syrup. Beat egg whole; add. Cook over hot water, stirring until thick. Cool. Add top milk, vanilla and coconut. Freeze to mush, using 8 parts crushed ice to 1 part ice cream salt. Remove dasher. Cover. Pack in 4 parts ice to 1 part salt for 3 hours. When serving, sprinkle toasted coconut over top. Makes 1 quart. May be frozen in electric refrigerator, stirring once after mush has formed. Serves 8.
Mix together, sugar, butter and peanut butter. Form into small 1-inch balls. Melt chips in microwave. Dip balls by toothpick or fork. Let cool on buttered sheet.
Mix above together and spread on bread. Assemble bread in stacks of 3. Remove crust, spread in between slices and on sides and top of bread stacks. Bake at 325° for 20 minutes. These can be made ahead and frozen. Place in cookie sheets until well frozen, then place in freezer bags.
Combine sugars and salt in saucepan; add 1/2 cream. Cook, stirring until sugars dissolve. Cover sugar mixture and cook 2 minutes. Remove cover. Stir constantly and add remaining cream gradually so sugar mixture never stops boiling. Cook panocha syrup until soft ball forms in icy-cold to lukewarm water. Add flavoring and beat until panocha is creamy. Pour panocha into shallow 8-inch pan; mark into squares when almost cool.
Parboil ribs 1 hour (2 tablespoon salt in water). Drain and place in flat pan. Mix other stuff and simmer 20 minutes while ribs boil. Pour over ribs. Cover and refrigerate overnight. Smoke for 4 hours turning every 1/2 hour in a smoker where pecan or mesquite fire is not directly under meat. Keep temperature between 225° and 300°. Baste with remaining marinade on final turning. Serve 4 along with slaw and potatoes. Fat grams 65; calories 400.
Add the egg and flour into the drained can of salmon. Just before frying, stir the baking powder into the 1/4 cup salmon liquid and stir until frothy. Now add to first mixture. Drop by teaspoon into hot oil. Turn once.
Use 1-quart canning jar with lid. Add ingredients; drain mushrooms. Shake well and refrigerate for day or so before using. I usually shake about once a day. These keep up to 2 weeks in refrigerator.
In a pan, heat molasses and shortening, stirring, on low heat. Remove and add sugar. Cool. Add unbeaten egg, stirring well. Add dry ingredients and mix well. Form in rolls and chill for 4 or 5 hours. Slice and bake in a 375° oven. Very good!
Combine peas and carrots, soup, water and milk in a medium sized saucepan. Bring to a boil; lower heat and simmer 3 minutes. Spoon half of the mixture into a 1 1/2-quart baking dish. Spoon the cooked rice over the vegetable mixture. Layer the chicken over the rice and top with remaining vegetable mixture. Sprinkle top with cheese. Bake at 350° for 20 minutes.
Mix Crisco, eggs and soda to flour. Then add flour and buttermilk alternately. Bake in 3 layer pans at 350°. Use the other half for icing.
Put 1/2 of the softened ice cream into the graham cracker crust. Spread crushed cookies onto the ice cream. Squirt about 1/2 of the Magic Shell on top of the cookies. Spoon the rest of the ice cream on top and smooth it out. Squirt the remaining Magic Shell on top. You can make a design with it or just smooth it over the whole pie. Place the pie in the freezer until it becomes firm again (about 2 or 3 hours). Cut and serve and put a little whip cream on top, if you like.
Cream margarine and shortening. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder. Add this to the creamed mixture, alternating with the milk and mixing well after each addition. Stir in the vanilla and lemon flavorings. Pour the batter into a greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done.
Cream sugar and butter. Add eggs one at a time and beat well after each. Add lemon extract and flour, one cup at a time. Add soda, nuts and raisins. Bake at 250° for 1 hour and 15 minutes. Makes 2 loaf pans, greased and floured.
Combine the first 6 ingredients. Add biscuits; stir well. Spoon mixture into greased 2-quart casserole. Bake at 350° for 20 to 25 minutes, or until a knife inserted in center comes out clean.
Combine all ingredients in a 2-quart casserole. Bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan. Put the coconut and pecans on bottom of pan (mixed). Fix cake mix per directions, put on top of mixture.
Let cream cheese soften, then beat with eggs, sugar and vanilla. Place wafer cookies in midget paper cups. Add cheese filling 3/4 full. Bake at 375° for 15 minutes. Let cool, then add toppings. Makes 30.
In medium bowl, combine beef and oil; toss to coat. Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as directed on package and drain. Stir-fry beef in hot skillet until no longer pink. (Do not overcook.) Remove beef and keep warm. In same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning. Cook over medium heat until hot. Return beef to skillet; mix lightly. Sprinkle with peanuts.
Blend sugar and cocoa. Pour in milk and melted butter. Stir. Put in microwave on High for 2 minutes. Take out and add vanilla and nuts. Stir up good. Pour into an 8 x 8 x 2-inch dish and let firm.
Mix first 7 ingredients well in a 9 x 13-inch pan. Lay chicken on top. Cover with foil. Bake at 300° for 2 1/2 hours.
Cream first 3 ingredients together. Blend in next 3 ingredients. Add next 2 ingredients. Mix. Using 1/2 teaspoon of mixture, shape into balls. Roll in unbeaten egg white, then roll in chopped walnuts. Place on well-greased cookie sheet. Pat down to thin cookie and bake at 350° for 12 minutes.
Line an oblong baking dish or pan with aluminum foil. Lay the chicken on the foil. Squeeze the juice from the sauerkraut and spread over the chicken. Lay cheese slices over the sauerkraut. Spread Thousand Island dressing over the cheese. Seal with aluminum foil. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Mix whipping cream and brown sugar well (may warm in microwave). Add pecans and coat well. Spread out onto a well-greased cookie sheet. Bake 20 minutes or until just slightly browned.
Mix well, adding eggs one at a time. Blend mixture except for blueberries. Batter will be thick. Put most of the batter on the bottom of greased and floured 9 x 13-inch pan. Add blueberries over batter, then add the rest of the batter by spoonful over blueberries. Place in a 325° oven for 45 minutes.
Combine all ingredients. Stir until moistened. Drop rounded teaspoonfuls in hot oil. Fry until golden brown. Makes about 35.
Cook rice in 2 1/2 cups water until dry, about 30 minutes. Scald milk in another pan. In another container, place sugar, eggs, cornstarch and evaporated milk; mix well. Add to heated milk. Stir continuously; when mixture starts to boil lightly, remove from stove. Add rice and vanilla. Place in large bowl. Sprinkle nutmeg on top. Yield: 20 servings. May add raisins.
Shred first 3 ingredients. Then sprinkle sugar over mixture. Let it sit. Mix together the remaining ingredients. Bring to a boil and boil for 2 minutes. Pour over cabbage mixture; mix and cover. Let set in refrigerator 24 hours.