HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt candy bars with 1 stick oleo. In separate bowl, cream together sugar and 1 stick oleo. Add alternately flour, baking soda and buttermilk to creamed mixture. Mix well. Stir in melted candy mixture. Add nuts. Pour mixture into a greased 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes or until done.
Slice zucchini and saute in butter in skillet. Debone chicken (amount to taste) and add squash. Add stewed tomatoes. Season as you like and eat over rice.
Mix peanut butter, butter, sugar and Rice Krispies in a bowl. Roll well blended batter into balls and place on waxed paper covered cookie sheet. Refrigerate until firm.
Dissolve jello in hot water. Add sherbet and juices. Chill. Mash oranges and fold into jello. Add crushed pineapple. Chill until firm. Top with sour cream and marshmallows, mixed together.
Brown beef. Drain grease on paper towel. Add to other ingredients. Pour into 2 unbaked 9-inch pie plates. Bake at 325° for 15 minutes. Turn to 350° and bake 20 to 30 minutes.
Mix flour, brown sugar, and 1/4 cup white sugar. Spread in rectangular baking pan. Melt butter and pour over flour and sugar mixture, stirring with a fork until completely moist. Bake at 400 degrees, stirring every 5 minutes until golden brown (at least 20 minutes). Remove from oven and stir in pecans. Bake another 5 to 10 minutes to keep broken up. Remove and let cool.
Sprinkle orange jello over mandarin oranges, pineapple and cottage cheese. Fold in prepared envelope of Dream Whip.
Put Ritz crackers on a plate. On each cracker, put one slice of pepperoni. Sprinkle grated cheese on top of the pepperoni. Put in the microwave and heat on High for 35 seconds.
Preheat oven to 350°. Generously grease two round (8 1/2-inch) pans. Drain peaches. Save syrup. Add enough water to syrup to measure 1 1/4 cups liquid. Prepare cake mix by package instructions, except use the syrup mixture instead of water called for. Bake and cool.
In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5 to 7 minutes, until mixture starts to thicken. Add Chicken Mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally. Put Chicken Broth and 2 cups water in a saucepan. Add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to Chicken Mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over the hot, cooked rice. Makes 8 to 10 servings.
Stir well. Roll out dough, cut out with cookie cutter. Make small indentation in the middle of kolache. Put jelly or jam in the middle of the indentation. Put on pan and bake for 10 minutes at 425°.
Beat egg; blend in mayo. Add seasonings and stir until blended. Fold in green pepper, pimento and crab. Bake at 350° until top is brown. Serves 4.
Brown onions and hamburger. Add all other ingredients except cornstarch. Let simmer for awhile, then add cornstarch mixture and cook until thick. Makes 1 1/2 quarts.
Mix Ranch and cream cheese. Beat. Add Cheddar and blend. Freeze 30 minutes. Shape into ball and roll in almonds.
Sterilize quart jars. Fill jars with seasonings and cucumbers. Add boiling liquid. Seal jars. Cold pack in canner for 20 minutes.
Line cupcake pan with paper cupcake holders. Put vanilla wafer on bottom of each. Blend remaining ingredients and fill cupcake holders 1/2 full. Bake at 350° for 25 minutes. Top with cherry pie filling or any other topping.
Remove the grass and dirt it is growing in. Save top put on top later. Dig a hole 8-inches deep and 1 foot long and wide. Put the dirt on the board or wheel barrow to protect the ground. Drop your buried treasure in the hole. Be easy. Space the bulbs 4 to 6-inches apart with the points up. Cover with dirt. Replace the dirt and grass. Wait. The buried treasure will grow up to surprise you.
Prepare your favorite pancake batter. Dip teaspoon into batter and let excess drain off. Using the batter remaining on the spoon, draw any letters or numbers on the hot greased griddle. Make the letters or numbers backwards. When the underside is lightly browned, pour additional batter over the letters or numbers to form the pancake. Make certain batter covers all of the letters or numbers. Cook until bubbles appear; turn and brown second side. The letters or numbers will stand out being darker than the surrounding pancake. (You can make animal pancakes in much this same way.)
Mix sugar, Crisco and eggs until creamy. Add flour, then stir in nuts, chocolate chips and oatmeal (will be stiff). Bake at 350° for 10 minutes or until brown. Yields 3 to 4 dozen.
Saute onions in butter until light brown. Add the cooked rice, jalapeno (if used), the cottage cheese, Longhorn cheese and crumbled bay leaf. Alternate layers of rice mixture with strips of the chili peppers to form 4 layers in a greased casserole. Bake in a 375° oven for 25 minutes. Top with 1/2 cup grated Longhorn cheese. Bake for 10 minutes more. Serves 10.
Scald 1 cup of white corn meal with 1 1/2 cups of boiling water. Cool for 1 hour. Add the well beaten eggs, milk, baking powder, salt and sugar. In baking dish, put 1 tablespoon of butter and melt in a 400° oven. Remove dish and swish butter around sides and bottom. Add batter and bake at 400° for 45 minutes.
Combine instant pistachio pudding mix, miniature marshmallows, chopped nuts and crushed pineapple. Mix well. Blend in Cool Whip. Chill.
Dissolve yeast in 1 cup warm water. Pour other water over Crisco and sugar. When cool to lukewarm, add yeast, eggs, salt and flour. Put in greased bowl. Place in refrigerator and use as needed. Let rise until double, after cutting. Bake at 400° until brown.
Add sausage and Bisquick to cheese. Mix well. Form into small balls. Bake at 400° for about 20 minutes. Recipe may be doubled.
In large saucepan, combine all ingredients except the ginger preserves. Cook over moderate heat until the mixture thickens and the cranberries pop, 30 to 45 minutes.
Grease a 13 x 9 x 2-inch pan. Arrange bread in pan. Beat together eggs, milk, sugar, salt and vanilla. Pour over bread evenly. Cover and refrigerate overnight. Before baking, uncover and dot the top with butter. Sprinkle with cinnamon. Bake at 350° for 45 minutes. Cut into squares and serve immediately with warm maple syrup.
Preheat oven to 400°. Mix the butter, rosemary, garlic and oregano. Brush on hens; season to taste with salt and pepper. Add a few dashes of paprika and Parmesan cheese. Wrap in foil; cook for 1 hour, or until done inside. When meat is done, open foil to brown. Serve with steamed rice. Pour butter juices from hen over rice before serving. (Can add chicken or beef bouillon to juice before adding to rice.) Serve with chilled white Zinfandel wine. Serves 2.
Brown hamburger. Drain. Add paste, juice, ketchup and sugar. Simmer for 30 minutes. Freezes great!
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Spray a 2-quart baking dish with Pam; spread mixture in pan. Bake in preheated 400° oven for 20 to 25 minutes. A big hit at any gathering!
Dissolve raspberry jello in boiling water; stir in 1 cup cold water. Pour 1 1/2 cups of this mixture in 6-cup mold. Chill until slightly firm. Reserve remaining jello. Do not chill. Beat 1/2 cup sugar and cream cheese until smooth. Add evaporated milk slowly and vanilla. Soften unflavored gelatin in remaining 1/4 cup cold water in small saucepan. Heat until gelatin dissolves. Blend into cream cheese. Spoon over jello in mold. Chill until slightly firm. Add remaining 1/2 cup sugar and cranberries to reserved raspberry jello. Stir until blended. Pour over cheese layer. Chill until firm; unmold.
Brown ground beef or chicken until done. Add taco seasoning mix plus 1/2 cup water, refried beans and 1/2 bottle of salsa. Put in flour tortillas and top with cheese, plus remaining amount of salsa.
Mix all ingredients together and place in a casserole dish. Bake at 350° for 45 minutes to 1 hour or until brown on top. When you can see butter bubble in the top, this will tell you it is not too dry.
Combine the flour and salt in a large bowl. Cut in the butter and shortening until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, tossing until the dough forms a ball. Add more than 1/3 cup water, if needed.
Brown ground beef and onions together and drain. Mix together all remaining ingredients in large pot. Add in beef and onion mixture and simmer covered for 15 to 20 minutes. Serves 12 to 14.
Melt chocolate in double boiler. Cool. Sift flour, baking powder, and salt. Mix oil, cooled chocolate, and sugar in bowl. Beat eggs in one at a time. Add vanilla and sifted dry ingredients; mix well. Fold in chocolate chips. Chill, covered for 4 hours. Preheat oven to 350. Roll mixture by teaspoonfuls in powdered sugar. Arrange on greased cookie sheet. Bake for 9-11 minutes or until cookies test done. Cool on cookie sheet for 5 minutes. Remove to wire rack to cool completely.
Melt oleo. Add rice, milk, cheese and vegetables. Mix. Pour in casserole (9 x 13-inch pan). Bake 1 hour at 350°.
Cut steaks in 1-inch cubes. Flour and brown in hot margarine. Add water and salt. Simmer until tender. Cut peppers in 1-inch squares. Boil 10 minutes and drain. Add peppers and pineapple to meat. Pour sauce over meat mixture. Simmer 5 minutes. Serve over Chinese noodles or rice.
Combine last 6 ingredients and mix well. Melt chocolate in double boiler. Pour over mix and spread on wax paper. Let cool; break in pieces. Store in tight container and refrigerate.
Mix pastry ingredients (will be stiff). Roll into 10 x 18-inch thin rectangles. Spread sausage; roll from long side. Chill. Slice and bake in preheated oven at 350° for 20 minutes or until golden brown.
Remove and discard casing from ham. Score top of ham in a diamond design and stud with cloves. Place ham in a shallow baking dish. Arrange pineapple slices over top. Pour ginger ale over ham and evenly sprinkle each pineapple slice with cinnamon. Bake ham at 325° for 25 to 30 minutes or until thoroughly heated. Cut into 12 slices and serve. Yields 12 servings (1 slice each). Calories: 174. Exchanges: 2 medium-fat meat.
Mix first 2 ingredients in saucepan. Add boiling water; boil 1 minute. Add rest of ingredients as wanted. Good on plain cake or gingerbread.
Combine cracker crumbs and milk. Add meat, egg, Worcestershire sauce, salt, cheese, green pepper, onion and garlic salt. Mix thoroughly. Pack into 9 x 5-inch loaf pan. Bake in a slow oven (325°) for 1 hour and 15 minutes. Makes 6 to 8 servings.
Sprinkle crumbs on bottom of 8 or 9-inch spring-form pan (or 9-inch pie plate sprayed with Pam). Stir boiling water into Jell-O until completely dissolved. Cool 5 minutes. Pour into blender. Add cheeses; cover. Blend at medium speed until well blended. Scrape down sides occasionally. Pour into large bowl. Add whipped topping. Stir gently until blended. Pour into pan. Smooth top. Refrigerate 4 hours. Store in refrigerator. Makes 8 servings.
Prepare pie filling with 1/2 cup sugar and egg yolks by package directions. Prepare meringue with egg whites and remaining sugar. Fold meringue and marshmallows into pie filling. Pour into pie shell. Chill until firm.
Mix first 5 ingredients together in 9 x 13-inch pan. Put chicken on top and pour dry onion soup mix over top. Cover with foil and bake at 350° for 2 hours. Makes 4 to 6 servings.
Combine cheese, softened cream cheese food and 2 tablespoons oleo. Mix until well blended. Add remaining ingredients; mix well. Mold into preferred shape. Chill.
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 45 to 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 to 30 minutes, then remove from pan.
Mix cucumbers, onions and mangos; ground fine. Add 1/2 cup salt. Let stand overnight. Squeeze out with hand; add sugar, vinegar and celery seed. Simmer 1 hour. Can in hot jars.
Mix first 7 ingredients together. Slowly add enough buttermilk, mixing well, until dough is of right consistency to hold it's shape when rolled into a ball. Drop in a couple of inches of hot grease and deep fry until brown and crispy. Drain on paper. Serve hot.
Mix together and stir carefully sugar, cream of tartar, salt and 1 cup of cream. Wipe sides of bowl so no sugar sticks to sides. Cook mixture on medium heat, stirring until it forms a soft ball when dropped into cold water or 238°. Slowly add second cup of cream to mixture as it continues to boil. Cook until it forms a soft ball again when dropped in cold water. Slowly add the Karo and continue cooking until soft ball stage. Slowly add the third cup of cream and continue boiling until it forms a hard ball when dropped into cold water or 248°. Add vanilla and nuts. Pour into well buttered pan. Do not scrape bowl. Have a buttered dish set aside to pour scrapings into. When mixture is cool and well set, turn it out on a cutting board and cut in small squares. Wrap each piece in waxed paper. Do not let it set too long or it will be difficult to cut.
Saute onion in butter until golden. Sprinkle with flour; add salt and pepper. Stir and cook about 3 minutes. Add hot milk slowly, stirring constantly. Add cheese and stir until it melts. Simmer, covered, about 15 minutes. Add tomato sauce and Tabasco sauce, then simmer 10 minutes.
In 2-quart saucepan, combine soup, cheese, mustard and pepper. Over low heat, heat until cheese is melted. Stir often. Add broccoli. Heat through. Stir often. Serve over potatoes.
Place 1 cup uncooked rice in bottom of greased casserole dish. Lay pieces of fryer chicken on top of rice. Sprinkle with 1 package onion soup mix. Combine 1 can cream of chicken soup, with milk and salt and pepper. Pour over chicken. Bake at 300° for 2 1/4 hours. Cover with foil for first part of baking.
Drain pineapple; mix juice, brown sugar and Worcestershire to make marinade. Place chicken pieces in 13 x 9-inch glass baking pan; pour marinade over chicken and let stand 3 to 4 hours, turning chicken occasionally. Remove about 1/2 to 3/4 cup marinade. Bake in oven at 350° about 1 hour, basting often. Turn oven to 375°; add pineapple chunks and bake 7 to 10 minutes until chunks are glazed. Add toasted almonds. Serve over rice.
Peel potatoes and apples. Slice thin. In a large pot, heat 1/4 cup water to boiling. Add potatoes and simmer for about 5 minutes. Add apples, butter, vanilla and cinnamon. Cook over low heat for about 5 minutes. Add syrup and cook until tender. Makes about 6 to 8 servings.
Blend 1/3 cup sugar with cornstarch; add pineapple. Cook, stirring constantly, until mixture is thick and clear. Cool. Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend in 1/2 cup sugar and salt. Add eggs, stirring well after each egg is added. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of pie crust. Pour in cream cheese mixture and sprinkle with chopped pecans. Bake at 400° for 10 minutes, then reduce to 325° for additional 50 minutes. Cool before serving.
Blend graham crackers and butter and press into pan. Mix confectioners sugar, margarine, eggs and vanilla together and beat mixture for 5 minutes. Spread over crust and chill overnight. Slice 3 or 4 bananas lengthwise. Drain 1 medium can of crushed pineapple and spread pineapple over the bananas. Spread Cool Whip over the bananas and pineapple. Top with nuts and cherries and refrigerate.
Blend in a large bowl the margarine, sugars, eggs, vanilla and bananas. Sift together flour, soda, salt, cinnamon and nutmeg. Add flour mixture alternately with mashed bananas, raw oats, raisins and walnuts. Bake in a well greased pan at 375° for 25 to 30 minutes. Cool 10 minutes and cut into squares.
These ingredients do not need to be boiled. Put sliced cukes into one 2 quart canning jar. Pour the rest of the ingredients into the jar after mixing them in a separate bowl. Put cap on and let stand on counter for 3 to 4 days. Refrigerate. They should be ready to eat. You will find they are delicious.
Blend together sugar, peanut butter, butter, eggs, baking soda, syrup and salt; mix well. Add oatmeal, chips, M&M's and nuts. Mix well. Use ice cream scoop or large spoon to shape cookies. Bake at 350° for 12 minutes. Do not overbake!
Combine chili and cream cheese in medium saucepan. Cook until cheese melts, stirring occasionally. Stir in salsa and drained olives. Serve warm with chips. Yield: 3 cups.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Beat together the cream cheese, egg, sugar and vanilla until smooth. Line bottom (not sides) of pan with 1 package of crescent roll dough. Pour in cream cheese mixture. Cover mixture with other package of dough. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes. Allow to cool before serving. Also good after being refrigerated.
Cover chicken well; salt and cook until tender. Stand in broth to cool. Then remove and debone. Save broth. Saute peppers in butter on low heat. Add chicken to water (broth) and cook. Add cheese and stir until melted. Add onions, peppers, tomatoes, peas, chopped chicken, olives and pimentos. Mix well. Makes 2 large 13 x 9 casseroles. Bake until heated. Freezes well.
Mix ingredients. Put zucchini in last. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Boil chicken and shred. Place in casserole dish. Sprinkle with salt and pepper. Mix soup, sour cream, broth and dash of lemon juice together. Pour over chicken. Crumble crackers and mix with melted margarine. Place on top of casserole and bake for 30 to 45 minutes in 350° oven.
Cut eggs in half lengthwise. Slip out yolks and mash with fork. Mix in mayonnaise, mustard, salt and pepper. Fill egg whites with yolk mixture. Cover and refrigerate up to 24 hours.
In blender container, combine all ingredients except ice; blend well. Gradually add ice, blending until smooth. Garnish as desired. Refrigerate leftovers.
Prepare rice according to package directions (substitute chicken broth for water and omit butter). Preheat oven to 350°. In a large skillet, melt 1 tablespoon butter over medium heat. Add cashews; cook for 2 minutes. Remove from skillet. Add celery and carrots; saute for 5 minutes in remaining butter. Remove from heat. Stir in rice, cashews and remaining ingredients. Spoon into a greased 1 1/2-quart baking dish. Loosely cover with foil. Bake for 30 minutes in preheated oven. Makes 6 servings.
Put brisket in roasting pan. Add remaining ingredients to beef. Bake at 275° for 5 to 6 hours. Reserve 1 cup juice. Let meat cool and refrigerate.
Pat into an 8 x 8-inch pan and bake for 20 minutes at 350°. (I usually melt the butter in the oven, then mix with a fork.)
Mix sugar and cornstarch together. Add 7-Up. Cook until it comes to a boil. Cook on low until clear. Keep stirring; add jello. Pour over strawberries that have been placed in the pie shells. Top with Cool Whip and chill. Makes two pies.
Beat eggs; add oil, sugar, vanilla and grated zucchini and beat again. Sift dry ingredients together. Add to batter and beat until smooth. Fold in nuts and coconut (reserving 1/2 cup to sprinkle over batter). Pour batter into 2 greased loaf pans and sprinkle with remaining coconut. Bake in a 350° oven for 1 hour.
Cook together ground beef, onion and oil until done. Add chili powder, salt, Worcestershire sauce, tomatoes, kidney beans and corn bread batter on top. Bake at 425° for 20 minutes.
Mix zucchini, tomato, green pepper and onion in a buttered casserole dish. In separate bowl, mix flour, salt, pepper and Parmesan cheese. Pour over vegetables; mix well and dot with butter. Cube Velveeta over top. Bake covered at 350° for 1 hour.
Boil breasts 1/2 hour, then dice. Saute vegetables in butter. Cook noodles. Throw in 9 x 13-inch pan. Bake at 350° for 1/2 hour.
Spray large baking dish with spray oil. Put uncooked rice in bottom of dish (you may want to use more rice). Pour chicken soup and 1 can liquid (water or milk) over rice. Place the deboned chicken on top. Place mushrooms over chicken, then mushroom soup. Cover with foil and bake at 350° until chicken is tender.
Place marshmallows and nuts in a large bowl; set aside. In a saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Shape marshmallow mixture into a 12-inch roll; wrap in wax paper. Refrigerate up to 4 hours or until firm. Unwrap and cut into 3/8-inch slices; cut slices in half. Yields 4 1/2 dozen.
Warm butter and 1 cup sugar together in a saucepan. Cut biscuits into quarters. Shake each piece in a Ziploc Baggie with 1 1/2 cups sugar and 2 tablespoons cinnamon. Line Bundt pan with a layer of biscuits. Pour some of the butter mixture over top; sprinkle with nuts. Put another layer of biscuits, more butter mixture and nuts. Keep doing until all biscuits and butter mixture are gone. Bake at 350° for 45 minutes. Let cool, inverted onto plate. Pull apart with fingers to eat. Makes 12 servings.
Sprinkle roast with salt, pepper and garlic powder to suit taste; brown in oil or shortening and drain. Add desired amount of onions, soup and beef stock; cover and simmer until tender, 3 to 4 hours.
Mix together the wine, sherry, soy sauce and seasonings. Place the steak in a long glass baking dish and pour the marinade over the meat. Cover and chill at least 12 to 18 hours, turning meat once or twice.
Mix all the ingredients together and simmer 1 hour after it starts to cook. Can be frozen.
Mix sugar, oil and eggs. Mix well. Combine flour, salt, soda, spices and flavorings. Add nuts, coconut and apples. Mix well. (Important to mix well.) Pour in greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 375°. In large skillet, brown beef and onion; drain. Stir in spaghetti sauce. Heat through.
Blend together, then set aside the cream cheese, 1/3 cup sugar, egg, 1/8 teaspoon salt and chocolate chips. Mix in separate bowl the flour, cocoa, 1 cup sugar, baking soda and 1/2 teaspoon salt. To this, add water, oil, vanilla and vinegar; mix well. Fill paper liners 1/3 full with chocolate mixture. Spoon heaping teaspoonful cream cheese mixture on top. Bake at 350° for 20 minutes.
Boil potatoes until soft. Let cool. Add all the other ingredients. Mix well and chill before serving.
Beat eggs in large bowl. Add sugar, salt, vanilla, nutmeg and milk and mix well. Pour in unbaked pie crust. Preheat oven to 425° and bake about 30 minutes or until a knife in center comes out clean.
Cream the margarine with the sugar. Add eggs and sour cream. Add flour, baking powder, baking soda, vanilla and lemon juice and mix thoroughly.
Cream butter and sugar. Add eggs, one at a time, and vanilla; beat. Gradually add flour, soda and salt. Stir in oatmeal, pecans and chocolate chips. Drop by spoon on well-greased cookie sheet. Bake at 350° for 10 minutes.
Mix soup with corn using the corn's liquid to dilute soup. Add green onion and pepper to taste; heat. Serve topped with bacon bits.
Combine all ingredients in blender. Blend 30 seconds. Refrigerate several hours or overnight. Serve with fresh fruit.
Form in ball; put in freezer 15 to 20 minutes. Roll in chipped beef (chopped). Very good.
Mix together in a large bowl shortening, brown sugar, white sugar, vanilla and eggs. Add flour, soda and salt in with the rest. Bake at 375°.
Melt shortening in skillet. Add onion. Cook a few minutes. Add browned ground beef. Mix well. Add all other ingredients. Cook well.
Thoroughly mix chicken and celery soup with rice. Spread on bottom of a large casserole. Place chicken breasts (unseasoned) on top. Sprinkle with dry onion soup over chicken. Cover very tightly with heavy foil. Bake at 325° for 2 hours. Delicious!