HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugar and water. Add well beaten eggs and vanilla. Sift dry ingredients and add to other mixture. Roll and cut in desired shapes. Bake in hot oven at 425° for about 8 minutes. Makes about 8 dozen 2-inch cookies.
Sprinkle 1/2 cup chopped nuts in 9 x 13-inch pan. Mix cake mix, pudding mix, eggs, water and oil well for batter. Spread half of batter over nuts. Mix cinnamon and sugar. Save 2 teaspoons of this mix for topping. Sprinkle the rest over batter. Add the rest of the batter. Sprinkle with 1/4 cup nuts and cinnamon mixture. Bake at 350° for 35 minutes.
Combine all ingredients, except buns. Mix well. Split the buns. Spread each with ham mixture. Wrap each in foil. Refrigerate until ready to heat. Bake at 350° for 15 minutes. Serves 6 to 8 people.
Melt butter. Mix together the flour, sugar, cocoa, salt (if desired) and melted butter. Add eggs and vanilla; mix well. Dissolve soda in boiling water and add to batter. It wil be very thin. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix all ingredients in bowl. Spread in a 13 x 9-inch baking dish and garnish with seasoned bread crumbs. Bake at 350° for 1 hour.
Blend milk, salt, butter and bring to a boil, slowly stirring in sifted cornmeal until blended thoroughly. Remove from heat and stir in egg yolks, then fold in stiffly beaten egg whites. Pour into buttered baking dish. Bake at 350° for 25 minutes. Serve at once while hot.
Cream butter and sugar. Beat in egg and vanilla. Add to flour and salt. Mix together. Stir in nuts and chocolate chips.
Mix all ingredients well. Put in a casserole dish. Sprinkle cracker crumbs on top. Drizzle melted oleo on crumbs. Bake at 325° for 20 to 30 minutes.
Coat chicken with seasoned flour; brown well in shortening. Combine rice with other ingredients. Place in shallow 2-quart baking dish. Top with chicken and cover. Bake at 350° for about 45 minutes or until rice is tender and liquid absorbed. Makes 4 servings.
Cream first 4 ingredients. Sift next 3 ingredients and add to creamed mixture, then add: oatmeal, nuts and vanilla. Drop by spoonfuls on greased cookie sheet. Butter bottom of small glass, dip in sugar and flatten cookies slightly. Bake at 350° about 10 to 12 minutes.
Cook and drain pasta. Pour olive oil over pasta. Blend sugar, white vinegar, salt, garlic powder and mustard. Mix and pour over pasta. Add onion, cucumber, pimento and parsley. Will keep for 1 week.
Mix together cocoa and powdered sugar; set aside. Melt margarine and Velveeta cheese in the microwave. Mix them with the powdered sugar and cocoa. Put in a greased pan. Let it cool and cut in pieces. Add nuts if desired.
Chill and serve on party rye bread or crackers. Makes 1 2/3 cups.
Bake at 350° for 40 to 50 minutes. (Multiply 5 times to feed 120.)
Simmer rinds with water and sugar 5 minutes. Cool and squeeze rinds, discard. Add lemon and pineapple juice, color as needed and add flavoring. Add ginger ale, garnish with fresh mint. Serves 40.
Boil broccoli. Mix first 6 ingredients. Place broccoli in the bottom of dish. Pour mixture over broccoli. Crumble crackers on the top. Bake 30 to 40 minutes at 350°.
Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Spread the coconut on a baking sheet and toast in the oven for 3 to 4 minutes, stirring about every 30 seconds, until the coconut begins to brown slightly. Remove immediately from the pan to prevent further browning. Beat the egg whites until stiff peaks form. Set aside. In another bowl, cream together the butter, sugar, and extracts. Add the egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda, and salt and stir to mix. Add to the creamed mixture alternately with the buttermilk. Fold in the beaten egg whites and 1 cup of the toasted coconut. Spoon the batter into the prepared pans. Bake for about 25 minutes or until a toothpick comes out clean when inserted into center of one of the layers. Remove the layers from the pans immediately and cool completely on rack.
Use corn cobs that you've cut the corn off for canning or freezing. Cover with water and boil for 15 minutes or so. Drain and strain liquid off. Make from directions off of pectin. Tastes similar to honey.
Preheat oven to 400°. Mix flour, raisins, 1/4 cup sugar, baking powder and milk together. Put in a greased baking dish.
In large skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in all beans. Cover and simmer 15 to 20 minutes. Turn into serving dish. Crumble bacon on top. Serves 10 to 12.
Mix potatoes, onion and bacon drippings in a heavy iron skillet. Add salt and pepper. Cover and cook on low heat, stirring often, until potatoes are well done. Do not add water.
Cut cake in two. Spread ice cream between layers. Beat egg whites until very stiff. Fold in powdered sugar, salt and cream of tartar. Coat entire cake with egg white mixture. Bake in 450° oven for about 3 minutes. Slice and serve.
Saute nuts in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
Mix all ingredients and chill overnight. Press dough into mini muffin pans. Makes about 3 dozen shells. Bake at 350° for 12 to 15 minutes. Fill with your favorite chicken salad. (1 pound of chicken salad for 4 dozen shells).
Cut sweet red peppers in half lengthwise; remove and discard seeds and membranes. Place pepper, skin side up, on a large baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat 12 minutes or until charred. Place peppers in ice water; chill 5 minutes. Remove from water; peel and discard skins. Cut into thin strips and set aside.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add the turkey, salt, pepper, milk, chives and pimento together and mix well.
Cut off stems so the choke sits flat, snip off the spiny tip from each leaf and cut top of artichoke straight across. Parboil the chokes for about 10 to 15 minutes, depending on size. Drain and let cool enough to handle.
Drain pineapple and cherries. Use juice including juice with water to make 3 3/4 cups of liquid. Bring to a boil and pour over jello. When jello cools and begins to set add: Pineapple, sliced olives, and cherries. Place in refrigerator. Based on 8 to 10 servings.
Rinse frozen broccoli under running cold water to separate; drain. Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Pat hamburger mixture into rectangle, about 12 x 10 inches, on a piece of aluminum foil. Arrange broccoli on hamburger to within 1/2 inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on broccoli. Roll up rectangle carefully, beginning at the 10-inch side and using foil to lift. Press edges and ends of roll to seal. Place on rack in shallow roasting pan. Cook, uncovered, in a 350° oven for 1 1/4 hours. Overlap cheese on top; cook just until cheese melts. (Center of meat loaf may be slightly pink due to ham.)
Melt butter in a large skillet. Saute mushrooms, celery, nuts and onion for about 5 minutes (until tender and golden brown). Add salt, stuffing mix, parsley and cranberry sauce; blend well. Use to stuff turkey, chickens or your favorite vegetable. Yields enough for a 6-pound turkey or two 4-pound chickens.
Put all ingredients into blender. Blend until smooth and mixed thoroughly. Cover and chill well. Keeps very well for several weeks. Use as a dip for veggies or over baked potato instead of sour cream. Delicious over cold poached salmon!
Brown meat and onions. Drain off grease. To meat mixture, add all other ingredients and simmer at least 4 hours. The longer it cooks, the better the flavor. Serve over cooked spaghetti noodles. Top with raw chopped onions and lots of grated Cheddar cheese.
Melt marshmallows. Put round toothpicks in malted milk balls. Roll milk balls in marshmallows. Roll in nuts, removing stick to cover completely. Let cool on wax paper. Eat!
Mix all ingredients into bowl. Shape into 1-inch balls. Place in baking dish. Bake at 400° for 15 minutes or until brown. Serve on toothpicks.
Preheat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in a large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chips and nuts. Bake on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 3 dozen 3-inch cookies.
Beat together the egg yolks, sugar and butter. Add coconut, raisins and pecans. Beat egg whites and fold in. Pour into unbaked pie shell; bake 40 to 45 minutes at 300°.
Mix sugar and salt in a heavy saucepan over low heat. Heat to boiling, then cook 9 minutes, stirring constantly. Remove from heat and stir in chocolate chips, marshmallows, vanilla and pecans. Pour into buttered pan and allow to cool.
Melt butter in 9 x 13-inch pan. Mix together flour, sugar and milk. Spread over the melted butter. Pour fruit and juice over flour mixture. Bake approximately 1 hour in 350° oven. Crust will form over peaches.
Mix vegetables together. Add as much grated Cheddar cheese and bacon bits as you like. Add enough mayonnaise to coat. Keeps well a day or so.
Mix eggnog and ice cream together with wire whisk until desired consistency is reached. Add Vernors while stirring. Serve. (This is very rich probably better as an appetizer drink than as a meal beverage.)
Mix tomato sauce with oregano and basil. Spread evenly on pitas. Top each with mushrooms, chopped pepper and onion and sprinkle with grated Parmesan. Preheat oven to 400°. Place pizzas directly on racks. Bake 6 to 8 minutes. Serve hot. Contains 268 calories each.
Mix pudding and milk; add Cool Whip. Layer crackers in greased dish. Add a layer of filling, another layer of crackers, layer of filling and final layer of crackers. Spread frosting over crackers. Refrigerate 1 to 3 hours. Serve cold. Easier to frost when cool.
Heat oven to 350°. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square baking pan, 8 x 8 x 2-inch. Bake 25 minutes. Cut into 1 3/4-inch squares while warm. Makes about 1 1/2 dozen cookies; 120 calories each.
Add syrup to cream. Whip until stiff, then chill. Place ice cream blocks on platter, narrow ends together. Frost sides and top with whipped cream. Press ladyfingers around sides. Sprinkle top with chocolate curls. To serve, slice like a loaf cake. Yield: 8 servings.
Mix ingredients and cook over medium heat until mixture thickens. Cool, then add food coloring.
Mix all together. Grease 4 aluminum ice trays. Pour batter into each. Bake in a 350° oven for 20 minutes. Remove from trays. Cut on slant (slice) and toast in oven with cinnamon and sugar sprinkled on each side until brown and dry, about 10 minutes.
Mix together. If too stiff to work, add a few drops of milk. Add a few drops of food coloring to whole batch or part of batch. Shape into balls in palm of hands. Design with fork by pressing down on platter. Let set a few minutes, overnight, or freeze for future use.
Saute onion in margarine. Brown ground beef. Add tomato sauce, peppers and cheese. Let simmer while you prepare pie crust, top and bottom. Fill pie crust with mixture, then put top on. Bake at 400° for 10 minutes, then reduce to 350° for 20 minutes. Pull pie out and sprinkle Parmesan cheese on top and bake an additional 10 minutes. Let cool.
Mix all ingredients, except sweet potatoes, until resembles coarse crumbs. Add sweet potatoes and sugar. You just have to add 1/2 cup sugar and mix in well and taste, if you like them sweeter, add more sugar. Go by your taste.
Make chocolate cake mix according to package. Make 4 layers. Combine coconut, marshmallows, 1 cup sugar, 1 cup milk, and 1 1/2 teaspoons vanilla. Boil 5 minutes after marshmallows melt. Set aside to cool. Combine 2 cups sugar, cocoa, 2/3 cup milk, margarine and 1 teaspoon vanilla. Boil 2 minutes, stirring constantly. Remove from heat and pour in small glass bowl and beat for 3 minutes. Add 1 tablespoon peanut butter. Beat 2 more minutes. Put filling between layers and icing on sides and top.
Cream butter, sugar and vanilla until light and fluffy. Stir in crushed potato chips and flour. Drop dough by heaping teaspoonfuls on greased baking sheet. Bake at 350° for 12 to 15 minutes or until edges of cookies are lightly browned. Makes 8 1/2 dozen.
Beat thoroughly margarine, sugar, egg, peanut butter, water and vanilla. Add flour, salt and soda. Mix well. Blend in oats and chocolate chips.
Combine sugar, butter and Crisco. Cream together. Blend in the 4 eggs. Add everything else. Mix thoroughly. Bake at 350° for 50 to 55 minutes.
Preheat oven to 400°. Combine water and butter in a saucepan. Bring to boil. When water boils, quickly add flour. Remove from heat. Beat with wooden spoon until it forms a ball and does not separate. Remove from heat and add eggs, 1 at a time. Beat until smooth. Fold in grated cheese.
Cream sugar and butter, add unbeaten eggs. Stir in dates and walnut meats. Add sifted flour and baking soda. Mix well. Drop by spoonfuls onto slightly greased cookie sheet. Bake in 400° oven for 12 to 15 minutes.
Mix flour, shortening, salt and sugar. Add enough wine (can use water if desired) to make a stiff, but workable, dough. Roll into a ball and let stand 1 hour. Roll out dough 1/8-inch thick. Cut into 5-inch squares and wrap the dough around a short cannoli tube so that the opposite corners meet. Fry in deep fat one at a time until golden brown.
Blend all ingredients together with mixer until creamy and smooth. Dip is ready to use or can be chilled. Dip your favorite apple slices into the dip. Tastes just like caramel apples. Great fall treat!
Beat eggs. Add sugar and oil. Add the flour, salt, baking soda, pumpkin pie spice, cinnamon and vanilla. Add the nuts and chopped apples. Bake in greased pan for 45 to 50 minutes.
Mix all 3 ingredients, then roll into ball. Refrigerate 1 hour. Roll in chopped walnuts or pecans for decoration.
Mix all ingredients together. Spray Bundt pan with Pam; coat with granulated sugar. Bake for 1 hour at 350°, or until done. Cool 10 minutes; turn onto plate. No icing needed.
Mix crushed pretzels, butter and 3 teaspoons sugar and pack in 9 x 13-inch pan. Bake 8 minutes at 350°. Beat remaining sugar into cream cheese. Stir in Cool Whip. Spread over cooled pretzel layer and refrigerate. Mix Jell-O, water and strawberries and refrigerate until almost set, then spoon strawberry mixture over cream cheese layer and refrigerate.
In a heavy 3-quart saucepan, brown the meat over medium-hot heat, breaking it up. Spoon excess fat in a small bowl. Mash 4 cups beans and liquid into paste. Add to saucepan with remaining ingredients. Cover and bring to a boil over high heat. Reduce heat to moderate and simmer 30 to 40 minutes until cabbage is tender. Makes 7 cups.
Mix everything except stuffing mix and melted butter which you put on top. Put mix, then melted butter and bake at 350° for 45 minutes or until brown.
Mix lard and sugar; add beaten eggs. Then add soda, baking powder, pineapple and flour and mix well. Drop by spoonfuls on baking sheet and bake at 350°.
Preheat oven to 450°. In mixing bowl, sift together dry ingredients. Cut in Crisco until mixture resembles coarse meal. In another bowl, combine egg and milk. Beat lightly with fork. Add to flour mixture all at once stirring enough to make soft dough. Turn out onto floured board. Knead 15 times. Roll out to 1-inch thickness. Cut biscuits with biscuit cutter. Place on baking sheet. Bake 12 to 15 minutes or until brown at 400°.
Tear bread, put in greased baking dish. Brown link sausage. Add to bread. Add cheese. Mix eggs, milk, salt and pepper together. Pour egg mixture on top of other ingredients. Bake at 350° for 35 to 40 minutes.
Cook noodles until tender. Drain and rinse. Mix soup, milk, salt and poultry seasoning. Heat until hot, but not boiling. Set aside.
Place garlic in small saucepan of water. Bring to a boil. Drain. Return garlic to pan. Add fresh water and bring to a boil again. Drain and set aside.
Heat oven to 400°. In an 8 or 9-inch square baking pan, cover bottom with oil evenly. Combine remaining ingredients. Add rest of oil; mix just until blended. Pour into pan. Bake 30 to 35 minutes or until golden brown.
Mix jello as usual, using the beet juice and pineapple juice as part of the liquid. Let set in refrigerator.
Caramelize 1/2 cup sugar; when thin, add to above mixture. Cook until forms soft ball in cold water. Let cool. Add vanilla and beat until creamed. Drop on waxed paper.
Preheat oven to 350°. Wash shrimp; spread in a single layer in baking dish. Mix all other ingredients except butter. Pour over shrimp; dot with butter. Bake at 350° for 20 minutes. Stir several times while cooking. Peel when cool enough to handle. Use French bread for dipping in sauce. Serves 2. Great with corn-on-the-cob.
Soften ice cream or yogurt. Crush cookies. Mix all ingredients well; pour into a 13 x 9-inch pan. Refreeze until firm.
Mix yellow cake mix, 4 eggs and pudding in large bowl. Butter cookie sheet. Pour batter over it and even it out. Sprinkle on sugar and butterscotch chips. Bake at 350° for 20 minutes or until toothpick comes out clean.
Prepare cake mix according to the directions on box. Pour into greased 10 x 15-inch jelly roll pan. Bake at 350° for 15 to 20 minutes or until done. Cool in pan.
Preheat oven to 350°. Remove core from apples, leaving 1/2-inch of the core at bottom of the apple. Peel top one-third of apple. Arrange apples in baking pan. Put 1 tablespoon of raisins in the center of each apple. Pour water over apples. Sprinkle cinnamon over apples. Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking. Makes 4 servings, 1 apple each. Per serving: 105 calories, 0 g cholesterol, 1 g fat and 0 sodium.
Make sure all pieces of shell are removed from the crabmeat. Melt cheese and butter until soft. Stir in crabmeat.
Combine meat with egg, crumbs and seasonings with half onion soup mix. Shape into patties and fry in oil. Remove browned burgers. Add flour to pan; blend in until browned lightly. Blend in mushroom soup, water and remaining onion soup mix. Cook 5 minutes. Return meat to skillet and cook slowly for 5 minutes.
Melt together butter, cocoa, oil and water. Bring to a boil. Combine flour and sugar in a mixing bowl. Add cocoa mixture and mix well. Add eggs, buttermilk, soda, cinnamon and vanilla. Mix well. Batter will be thin. Pour onto deep cookie sheet. Bake 20 minutes at 400°.
Put vegetables in bottom of crock-pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 hours or high for 5 hours.
Heat oil in a medium size saucepan over moderate heat. Add the onion and garlic. Cook, stirring occasionally, 3 to 5 minutes until onion is translucent. Stir in tomatoes (break up with spoon), tomato paste, parsley, oregano, basil and 2 cups water. Reduce heat to low. Simmer uncovered, about 25 minutes, stirring occasionally, until slightly thickened.
In skillet, saute garlic in oil. Drain clams, reserving broth. Add, stir and saute until cooked 3 minutes. Add clear broth, wine, parsley, basil, oregano, pepper and cheese. Cover and simmer at least 5 minutes. Serve over cooked linguine with additional Parmesan cheese and pepper to taste.
Pour pizza sauce into bottom of the crock-pot. Layer each of the remaining items. Cook for 5 hours on low.
Mix first 5 ingredients together like meat loaf. Core and parboil cabbage to loosen leaves. Heap meat mixture onto cabbage leaf. Roll.
With electric mixer, beat eggs, sugar and lemon juice until all sugar has disappeared. Add oil and beat again. Add baking soda and beat again. Gradually add flour and knead until a soft dough is formed.
Mix dry ingredients. Dissolve yeast in hot water. Add all liquid ingredients. Place dough in a large bowl and refrigerate (rising is unnecessary). Pinch off amount needed to bake. Bake for 40 minutes or until brown at 350°.
Mix all ingredients and bake in loaf pan. Bake at 375° for about 40 minutes. Cut slices while still hot and roll in powdered sugar.
Preheat oven to 350°. Line muffin tins with paper liners. Mix melted butter with cookie crumbs and press into bottom of each liner. Whip together cream cheese and honey, then egg and vanilla until fluffy. Divide evenly into liners. Bake in center of oven for 12 minutes. Do not remove. Turn off oven and leave in unopened oven for another 12 minutes. Remove and cool.
Boil chicken and onion until done; remove chicken from broth to cool. Add garlic powder and noodles to boiling broth. Cook until done. Add soups, cheese and chicken meat. Can add extra cheese, if desired. Boil until thickened.
Toss stuffing with half of the soup, all the chicken broth and beaten eggs. Spread mixture in a 11 x 7 x 1 1/2-inch baking pan. Top with the cooked, diced chicken (turkey).
Cream margarine and confectioners sugar. Add melted chocolate chips. Beat with beaters on low. Add vanilla and eggs one at a time. Pour into cool baked pie shell or graham cracker crust and chill. Before serving, whip the cream. Serve in small slices with a large dollop of whipped cream.
Mix in bowl the water and yeast (you can use milk instead of water), sugar and salt. Work in flour to thicken batter into stiff dough. Let rise, then make into rolls. Let rise and then bake at 350° until golden brown.
Cook pudding according to label directions. Cream together peanut butter and powdered sugar until crumbly. Set aside 2 tablespoons. Press remaining mixture into baked pie crust. Pour chocolate pudding over this and let chill until almost set. Cover with Cool Whip topping. Sprinkle on the remaining peanut butter and powdered sugar mix. Keep refrigerated until serving time.
Mix together well the first 7 ingredients. Make into balls; brown lightly on all sides. Simmer, uncovered, in sauce made of the catsup, grape jelly and Burgundy (optional).
In greased 9 x 13 x 2-inch pan, mix the uncooked Minute rice, cream of chicken soup, onions, water, cubed chicken, salt and pepper. Spread cream of mushroom soup on top. Sprinkle Durkee French fried onions on top. Bake, uncovered, at 350° for 1 hour.
Mix rice and soup. Top with broccoli and then cheese. Bake at 300° to 350° for 45 minutes.
Place cooked rice in a lightly greased 8-cup baking dish. Saute green pepper, onion, celery and garlic in butter until tender in a large saucepan. Stir in remaining ingredients except cheese. Pour mixture over rice, spreading evenly. Sprinkle with cheese. Cover and bake in moderate oven (350°) for 30 minutes until bubbly hot. Serves 4.
Cut steak into bite size pieces. Put into pan. Layer onions and potatoes over steak. Cover with foil and bake 45 minutes or until potatoes are tender. Uncover. Sprinkle cheese over potatoes. Bake until melted.
Beat eggs and other ingredients listed. Pour into 2 well-greased pie pans. Bake at 350° for 35 to 40 minutes.
Brown sausage and hamburger and add onion. Cook until brown. Add mushrooms. Add oregano, salt and pepper. Pat cream cheese on bottom of microwave-safe dish. Cover with hamburger mixture. Cover with pizza sauce and Mozzarella cheese. Microwave until cheese melts. Dip with crackers. This one's great!
Heat oven to 400°. Spray 15 x 10-inch pan with nonstick cooking spray. Dip chicken in margarine and coat with combined remaining ingredients. Place in prepared pan. Bake for 20 to 25 minutes or until tender. Makes 6 servings.
Mix all and place in casserole. Bake at 350° for 30 minutes. Mix 2 Tbsp. sugar and 1/4 tsp. cinnamon and sprinkle on top and bake for an additional 30 minutes. Serves 12.
In a large saucepan, combine potatoes with enough water to cover. Bring to boiling and cook, covered, for about 12 minutes, or until potatoes are tender. Drain off water. In a 4-quart Dutch oven, cook onion, celery and carrot in butter until tender. Stir in cornstarch. Add the milk and bouillon granules to the cooked onion mixture. Stir in potatoes. Cook and stir until slightly thickened. Cook and stir for 2 minutes more. Add cheese; stir until melted. Add ham; heat through. Serve topped with additional cheese. Makes 8 to 10 servings.