HumbleIntelligence/food-ner-1-Million huggingface dataset:
Over low heat, melt butter and marshmallows. Stir until completely mixed. Add Jell-O. Stir popcorn in gently. Form into popcorn balls. Wrap separately. Use colored Jell-O for holiday treats (orange for Halloween, red and green for Christmas, etc.).
Cream butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased and floured 8-inch square or round pans. Bake at 350° for 30 minutes or until cake tests done. Cover with your favorite icing.
Preheat oven to 425°. In large bowl, combine filling ingredients. Mix well and turn into shell. Bake 15 minutes, then reduce oven temperature to 350°. Continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool before cutting. Garnish with whipped cream and nuts. Refrigerate leftovers.
Pour half of the apricot nectar and pineapple juice into punch bowl. Break up pieces of orange sherbet and add to juice (about 1/2 container). Pour soda over sherbet and juices just before serving. You can add remaining juices and sherbet as needed.
Cook rice in 2 cups water. Combine remaining ingredients and cook for 10 to 15 minutes in a saucepan. Add to cooked rice. Pour into a greased casserole dish; cover with foil and bake at 300° for 30 minutes.
Combine dry ingredients. Add milk and water. Beat. Add eggs and cook at medium heat, stirring with wooden spoon until thick. Cool. Pour into baked pie shell. Top with whipped cream. Leave out cocoa for other cream pies.
Unroll dough and press into bottom and sides of 15 x 10 x 1-inch jelly roll pan to form crust. Bake at 375° for 10 minutes. Combine remaining ingredients. Mix well. Spread over crust. Bake at 375° for 15 minutes. Let stand 5 minutes before serving. Yields 3 dozen.
Sift first four ingredients together. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 55 minutes, or until toothpick inserted in center comes out clean. Slowly pour glaze over hot cake until it is absorbed.
Saute potatoes until golden; add mushrooms; continue to saute until mushrooms begin to brown. Mix 2 tablespoons white wine with enough water to make 1/2 cup; pour over potatoes and other ingredients. Cover and let simmer until tender (stir occasionally). Cooking time approximately 20 to 25 minutes.
Glaze while still warm. Yields 2 to 3 dozen, depending on size of cutter.
In a large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar and raspberries and mix well. Beat eggs until foamy; stir in milk, cognac and white wine. With rubber scraper, fold egg mixture into fruit mixture until well blended. Turn batter into well-greased 2-quart pudding mold with tight fitting cover. Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up side of mold. Cover pot. Steam pudding 4 hours. Water in kettle should boil gently. Add more water as needed. Remove pudding to wire rack; let cool about 5 minutes. Invert on serving plate. Lift off mold. Flame serve with hard sauce.
Place tomatoes and tomato sauce or paste into 4-quart saucepan. Cook until well done, about 30 minutes. Next, add chopped peppers, onions, salt, pepper and Tabasco sauce to taste. Simmer until peppers and onions are tender. Place in sterilized jars and seal.
Cream sugar, shortening and eggs. Make paste of coloring and cocoa. Add to mixture. Add salt, buttermilk, flour and vanilla. Beat. Remove from mixer. Add vinegar and soda. Mix, but don't beat. Bake in two 9-inch pans at 350° for 30 minutes.
Mix all together. Bake at 375° for 8 to 10 minutes. Very moist and very good.
Pat sumpin in a bowl. Put egg in it and you crack. Put some water in it and you do this (stir), then it will look like rocks; you put it in a pan that's round and cook it a long time, maybe 5 minutes. You take it out and put holes in it to see if it's done. You take it outside so it will cool. When it's not hot, you put frosting on.
In a large bowl, combine all ingredients except spareribs. Add more water if a moist stuffing is desired. Place dressing in the bottom of a greased baking dish. Place ribs on top. Cover tightly with foil. Bake in a 350° oven for 2 hours or until meat is tender. Makes 4 to 6 servings.
In small saucepan, combine the juice concentrate and figs or dates. Heat over low heat 5 minutes to soften fruit, then pour into blender. Mix on high 1 minute, until fruit is pureed. Return to saucepan. Add cornstarch and vanilla and heat over low heat until thickened. Serve warm. An alternative of maple syrup most kids like.
Pour over cabbage rolls. Bake at 350° for 1 1/2 hours.
Make a layer of 1/3 of the bread, ham and cheese cubes in a buttered, straight side 8-cup baking dish. Mix flour and mustard in a cup; sprinkle about 1 tablespoonful over layer; drizzle 1 tablespoonful of melted butter or margarine over. Repeat with remaining bread, ham, cheese, flour mixture and butter mixture to make 2 more layers.
Cut up the biscuits into 1/4 sections. Roll them in 1/2 cup sugar and the cinnamon. Put into greased Bundt pan; put aside. Over medium heat, cook 3/4 cup sugar, the butter and vanilla. Stir until boiling. Pour over biscuits. Bake for 30 minutes in a 350° oven. Cool 10 minutes, then invert onto serving plate.
Brown together hamburger, onion and celery. Add rest of ingredients and pour into casserole dish. Bake covered at 350° for 1 hour or more until rice is done.
Heat oven to 350°. Bake in casserole dish until it bubbles up all over. Then remove from oven and sprinkle cracker crumbs on top. Pour 1/2 stick melted margarine over top. Let brown slightly.
Cream butter and sugar together with mixer until fluffy. Sift flour, soda, cinnamon, nutmeg and allspice together three times. By hand, add flour to the creamed mixture alternately with milk. Add cream. In a separate bowl, pour bourbon on nuts and allow to soak. Next, add vanilla, egg yellows and preserves. Beat the egg whites with electric mixer. Add the nuts and bourbon to the batter. Fold in beaten egg whites. Pour batter into three greased and floured round cake pans. Bake in a 325° oven for 40 minutes.
Clean and thinly slice the fresh mushrooms. Place all other ingredients into a jar and shake well. Pour over the mushrooms and marinate overnight. Spoon over lettuce wedges or mixed greens as a salad dressing.
Grate cheese. Mix sausage, grated cheese, cayenne pepper and Bisquick until well blended. Make into marble size balls. Bake at 350° until lightly brown.
Saute sauce and beef; drain grease. Saute onion and green pepper. Combine tomatoes, meat mixture, onion and green pepper. Add salt and pepper to taste. Simmer, the longer the better.
Beat egg yolks. Mix flour and sugar together. Add to the egg yolks, a little at a time, mixing well, then add cocoa and water, then butter and vanilla. Bake at 375° in preheated oven.
Dilute punch concentrate, using package directions. Chill well. Place small scoop of ice cream in a chilled tall glass. Add 1/2 to 3/4 cup chilled punch; stir slightly. Top with additional ice cream. Yield: 4 servings.
Sift flours, salt and baking soda together. Stir in oats. Make a well and pour in buttermilk. Stir with wooden spoon until soft, moist dough forms. Turn dough onto lightly floured surface. Form it into an 8-inch rounded disk. With sharp knife, cut a deep cross through dough, cutting it almost into quarters. Bake on buttered sheet at 425° for 15 minutes. Reduce to 350° and bake 20 to 25 minutes longer or until bread is crusty. Cool on rack.
Crush graham crackers in fine crumbs. Line bottom of an 8-inch square baking pan with half of the crumbs. Refrigerate. In saucepan, combine crushed pineapple in its own juice and the cornstarch. Stir to blend. Cook over low heat until mixture thickens. Cool completely. Fold in walnuts. Now spread mixture over the top of the crumbs in the pan. Sprinkle with remaining crumbs. Lightly pat down the surface. Refrigerate. Make gelatin as directed on package. Allow gelatin to set to the consistency of egg whites. Pour over the top layer of crumbs. Refrigerate until firm. Serves 8 people. Calories: 1 serving = 105 calories.
Boil squash and onion for 10 minutes. In a bowl, mix soup, sour cream, carrots, squash and onions. Melt butter and pour into a 9 x 12-inch baking dish. Add 1/2 the stuffing mix. Pour squash mixture over the top. Sprinkle with remaining crumb mixture and bake at 350° for 25 to 30 minutes.
Add Jell-O to Cool Whip and cottage cheese. Use mixer to blend. Drain can of pineapple tidbits, then stir pineapple into mixture. Put in bowl and chill for several hours. May use light Cool Whip and fat-free cottage cheese for "light" treat.
Marinate goose overnight in brandy to tenderize and eliminate gamey flavor. Save the brandy. Roll pieces of goose in flour and brown in oil and butter in a Dutch oven. Brown a few pieces at a time. Add bouillon, steak sauce, sherry, marjoram, salt, pepper and bay leaves to the pan. Heat. Return the goose to pan. Cover and place in a 325° oven for 2 1/2 hours or until tender. Remove goose from pan. Mix cornstarch with cherries and add to pan juices with brandy. Stir and heat over low flame until sauce is slightly thickened. Return meat and baste with sauce. Simmer for 15 minutes, basting several times. Place goose on a heated platter and spoon a little sauce over each piece. Serve rest of sauce in a gravy boat to be ladled over hot goose.
Cut up beef tamales after removing paper from each one. Add other ingredients. Place in slow cooker for several hours until good and done.
Dissolve yeast and sugar in warm water. Add remaining ingredients. Make biscuits; place on greased pan. Bake at 350° until light brown.
Melt 2 tablespoons of the butter in a medium size skillet on medium heat. When hot, saut celery and onions until lightly coated with the butter (4 to 5 minutes). Add the rice and cook, stirring constantly, 1 minute more. Add the chicken stock, salt, pepper and saffron. Stir in the raisins and almonds. Place in buttered casserole; cover and bake at 350° until all liquid is absorbent, 45 minutes to 1 hour. (This dish can be prepared and held, covered in a 250° oven for 30 to 40 minutes.)
Mix all together and bake in greased 2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until lightly brown.
In a mixing bowl, beat egg white and cream of tartar until it forms stiff peaks. Beat in 1 tablespoon water and 1/2 cup sugar. Then add in cinnamon, nutmeg, allspice, ground cloves, mace, salt and pepper. Mix it all up, folding in the walnuts. Spread out on a greased cookie sheet. Bake in 300° oven for 30 minutes, tossing every 10 minutes. Cool and store in a tin.
Heat oven to 350°. Combine crumbs and butter. Reserve 1/4 cup for topping. Mix together zucchini, egg, cheese, onion and garlic. Place zucchini mix over 1 cup of cracker crumbs in an 8-inch square pan. Sprinkle with reserved crackers. Spray Pam lightly to avoid sticking. Bake 1 hour.
Rinse chicken in cold water. Place in a glass baking dish. Drizzle margarine over chicken. Sprinkle with seasonings. Cover and bake 50 to 60 minutes until wings move easily to touch.
Boil until soft and strain; add spices. Boil 3 hours. If not thick, use a little cornstarch.
Combine pineapple and eggs; mix together sugar, flour and salt and add to pineapple. Pour into buttered casserole dish; toss bread cubes into melted margarine and place on top of pineapple mixture. Bake at 350° for 45 to 50 minutes.
Mix eggs, sour cream and salt. Add flour and warm water; mix until dough feels like velvet. Roll out thin sheets. Cut circles; put filling on 1/2 of circle. Fold over and crimp edges with fork. Cook in boiling water until they rise to top. Makes 9 dozen.
Mix all together in a bowl and blend at high speed with an electric mixer. Pour into graham cracker crust.
Pour dry jello over cottage cheese. Pour directly from package. Drain pineapple and oranges, then mix in the Cool Whip.
Mix peanut butter, honey, margarine and vanilla, then add all other ingredients and mix well. Press hard in a greased 9 x 13-inch pan. Cook at 350° for 20 minutes. Press ingredients down again. Cut when cool. Put pan in fridge. Eat when cold. Keep uneaten bars in fridge until all eaten.
Combine first 4 ingredients in mixing bowl. Gradually add scalded milk, stirring constantly. Pour into pastry shell. Sprinkle with nutmeg. Bake in moderate oven (350°) for 35 to 40 minutes or until filling is set.
Peel and slice potatoes and onions. Place in a saucepan. Add 2 cups of water and bring to a boil. Add salt and cover. Cook until tender and drain. Place potatoes in a baking dish. Melt margarine in a saucepan and blend in flour and 1/2 teaspoon salt. Add milk gradually, stirring until smooth. Cook until thickened, stirring constantly. Fold in cheese and stir until melted. Pour the cheese sauce over the potatoes and sprinkle with paprika. Bake at 400° until bubbly and brown.
Crushed strawberries: Wash berries under cold, running water. Remove hulls; drain. Put berries into a small bowl. Mash with a potato masher or the rim of a glass. Set aside 1 cup to beat into the meringue. Sweeten remaining crushed berries to taste with powdered sugar or honey. Cover and refrigerate until ready to serve.
Heat oven to 350°. Melt butter in a skillet. Add rice. Stir over moderate heat until rice is golden. Add salt. Dissolve bouillon cubes in boiling water; add to rice.
Combine pie filling mix, milk, chocolate chips and butter in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours.
Blend peanut butter and powdered sugar together. Spread half the mixture on the bottom of the pie shell. Spread pudding in pie shell with Cool Whip on top. Sprinkle rest of peanut butter mixture on top. Store in refrigerator.
Mix cake. Pour into 9 x 13 in glass dish sprayed with Pam. Bake at 350 until done.
Wash chicken and place in a shallow dish. Pour buttermilk over chicken; cover tightly and refrigerate overnight. The next day, pour off buttermilk and pat chicken dry with paper towels. Melt butter with tarragon. Add lemon juice. Add parsley and sesame seed and seasoned salt to bread crumbs and mix well. Dip chicken in butter; then coat with bread crumbs. Arrange in a baking dish. Spoon remaining butter over chicken. Cover tightly and refrigerate about 1 1/2 hours. Uncover and bake at 350° without turning about 1 1/2 hours. Baste occasionally with drippings.
Cream butter and sugar together. Beat 2 eggs 2 minutes then add 2 more eggs and beat 2 more minutes. Add milk, vanilla, salt and nutmeg. Pour mixture into unbaked shell. Bake at 425° for 10 minutes. Turn down to 350° for 20 to 30 minutes.
Cook broccoli and drain. Add cheese, mushrooms and soup. Cook over low heat until thick. (Can be done in microwave.) Serve hot with tortilla chips. Makes a large crock-pot full.
Drain and flake salmon. Mix with potatoes. Beat in eggs, seasonings and butter. Shape into cakes or rolls and fry in deep, hot fat. Serve hot.
Make tiny meatballs (with garlic salt). Melt ketchup, jelly and lemon juice. Add meatballs and simmer for 1 hour.
Beat margarine and 1 1/2 cups sugar until fluffy. Add milk and egg whites. Beat again. Add flour, cream of tartar, baking soda and salt. Beat until well mixed. In a shallow dish, combine remaining 1/4 cup sugar and cinnamon.
In a mixing bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Stir in pecans. Serve with sliced apples for dipping.
Cook squash and onion until tender. Drain. Remove from heat. Add salt, pepper and oleo; mix. Add cracker crumbs, milk, egg and 1/2 the cheese. Mix. Pour into greased casserole dish. Sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes.
Partially cook sausage; grate cheese. Mix and work all ingredients together. Form into balls and bake at 350° for 20 to 25 minutes.
Over low heat, stirring constantly, bring first 3 ingredients to a boil. Boil 1 minute. Remove from heat. Add sugar and vanilla.
Mix all but last 2 ingredients. Pour dressing over. Marinate in the dressing for four hours or overnight in the refrigerator. When ready to serve, add Bac*Os mix and eat.
Shell the shrimp and cut them crosswise into 1/2 inch pieces. Mix shrimp with cornstarch and salt in bowl. Heat wok on high. Add oil. Cook shrimp 10 seconds. Turn heat to medium and stir briskly. Pour in dish. Clean pan. Add oil. Pour in eggs. When fluffy, scoop in dish. Clean pan. Set pan on medium. Add cooked rice; toss 1 minute. Sprinkle salt and add scallions, eggs and shrimp last. Pour in hot serving dish.
In a saucepan, cover carrots with water. Add salt and pepper to taste. Cook until barely tender; drain. Melt butter with marmalade and jelly, stirring until all are blended. Add carrots; cook together for a few minutes. Serves 4 to 6.
Combine all ingredients, except steak, in a small saucepan; cook slowly for 5 minutes. Cool. Score steak in a diamond pattern, 1/8-inch deep. Place steak and marinade in plastic bag, turning to coat. Tie bag tightly, forcing air out; place in dish. Refrigerate at least 6 hours or overnight, turning at least once.
Cut bread lengthwise, but not all the way through. Soften butter and mix in parsley and green onion. Spread mixture in center of bread. Close bread and wrap in aluminum foil. Bake in a 400° oven for 10 minutes or until butter melts. Slice and serve warm. Serves 6.
Place 3 cups sugar, butter, shortening, 4 tablespoons milk and vanilla in a large bowl. Beat until smooth. Add remaining 3 cups sugar; beat at medium speed until light and fluffy; add more milk 1 tablespoon at a time as needed for good spreading consistency. Makes about 3-1/2 cups.
Microwave margarine in pie plate 1/2 to 1 minute or until melted. Mix in crumbs and 2 tablespoons sugar; press onto bottom and sides of pie plate. Microwave on High 2 minutes. Arrange peaches on crust.
Wash potatoes and cut into wedges. Place on a cookie sheet and spray each wedge with Pam. Sprinkle each wedge with garlic and Lawry's. Bake in 375° oven for 30 minutes or until slightly brown.
Place beans in a 9-inch glass casserole. Layer with sour cream and guacamole. Add grated cheese followed by tomatoes and black olives. Add remaining ingredients. Chill for one hour. Serve dip with the tortilla chips and enjoy!
Tear chipped beef into small bits and place in bottom of flat 2 qt. baking pan. Wrap bacon around each chicken breast. Place on beef. Mix soup and sour cream and cover the chicken completely. Bake uncovered at 300° for 3 hours. Glass pan will bake casserole in less time.
Sprinkle roast with a tenderizer. Let stand 2 hours. Brown roast on both sides in part of margarine. Bury garlic buttons in folds of meat. Saturate meat with 1 stick of melted margarine and Worcestershire sauce. Wrap tightly in foil and cook at 325° until done. This depends on size of roast.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles as directed. Drain and rinse. Combine remaining ingredients except Mozzarella cheese. Place 1/2 noodles in 9 x 13. Spread 1/2 cottage cheese filling. Add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375° about 30 minutes. Let stand 10 to 15 minutes before cutting.
Grate cheese and let get soft. Mix with sausage and Bisquick. Make into balls and bake at 350° until done.
Mix sugar and cocoa; add milk and butter. Cook on High 2 minutes. Remove from microwave, add vanilla and nuts. Stir ingredients thoroughly. Pour into a greased dish and refrigerate 1 hour.
Brown and drain meat. Add onion. Add all other ingredients. Simmer for 20 minutes.
Preheat oven to 450°. Place the potatoes on a cutting board. With the tip of small, sharp knife, score a lid shape on the top of each potato about 1/3 of the way down, cutting in about 1/8-inch all the way around.
Cook bacon in 10-inch skillet until crisp. Drain and crumble. Stir soup, water, sugar, vinegar, garlic and pepper sauce into skillet. Stir in potato slices and sauce mix from au gratin potato package and carrots. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes. Stir in peas. Cook 5 minutes longer. Stir in tomatoes. Garnish with crumbled bacon.
Cream butter, shortening and sugar. Add remainder of ingredients in order given. Beat well. Place in well-greased and floured pan. Bake in cold oven at 325° for 90 minutes. Take out of pan while hot.
On top of a double broiler over simmering water, beat the egg yolks and salt. Add the sugar, milk, and butter. As soon as the bottom pot boils, mix the cornstarch with a small amount of water. Add it to the egg yolk mixture a little at a time. Cook until thick, stirring constantly with a wire whisk.
Bake cake as directed using 2 pans. When completely cool, split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1 cup sour cream mixture. Add Cool Whip. Mix until smooth. Spread on top and sides of cake. Store in airtight cake container for 3 days before serving.
Place alternating layers of shrimp, onion, and capers in a bowl. Combine oil, vinegar, celery seed, salt and Tabasco. Pour over shrimp mixture, cover, and chill at least 8 hours. Drain shrimp before serving. Serve in a bowl set in another bowl containing ice chips.
Add gelatine to cold water. Heat soup; stir in gelatine. Stir until you are sure gelatine is dissolved. Add cream cheese and mayonnaise and beat until smooth. Add remaining ingredients. Pour into mold and chill. Serve with Club crackers.
Melt butter in a large saucepan, then remove from heat and blend in sugar. Cool slightly. Sift dry ingredients and add to mixture. Add remaining ingredients and stir until well mixed. Pour into a well-greased and lightly floured pan (9 x 13-inch) and bake in a 350° oven for 40 minutes.
Mix all ingredients together. Sprinkle some crushed chips on top of casserole. Put in greased casserole dish. Cook at 350° for 30 minutes.
Roll crackers to fine crumbs; add sugar. Mix; melt margarine and add to crumbs. Mix. Grease pan; press crumb mix into pan, saving a little for the top. Freeze at least 30 minutes. Pour pudding mix into pan and top with crumbs. Chill.
Mash 1/2 of strawberries in pan on low heat. Combine cornstarch with sugar and add to mashed strawberries. Add lemon juice. Stir until thick and it comes to a boil. Yields 6 servings.
Mix flour, pecans, sugar and butter together and spread in 13 x 9-inch pan for the crust. Bake 10 to 15 minutes at 350° and cool. Mix confectioners sugar, Cool Whip and cream cheese and spread over crust. Mix chocolate pudding and cold milk and spread over filling. Top with remaining Cool Whip and sprinkle with nuts. Refrigerate.
Core and peel apples. Cut into chunks about 1 inch. Mix sugar and cinnamon and then with apples. Set aside.
Preheat oven to 350°. Melt margarine in a 12 inch metal or glass dish. Remove pan from oven and add peaches. In a separate container, mix milk, sugar, vanilla and flour. Pour this mixture over peaches and butter. Do not stir. Bake 350° for 30 to 40 minutes until crust forms and slightly browns.
Cook carrots in salted water until tender. Drain. Put into 1 1/2-quart casserole. Mix mayonnaise, onion, horseradish, salt and pepper together. Add to carrots. Stir.
Bake the cookie dough as directed. Cool first. Then mix the cream cheese, powdered sugar, vanilla and Cool Whip. Spread over cookie dough. Top with fruit.
Cream 2 sticks of butter or oleo and sugar; mix in eggs. Add and beat well, flour, cinnamon, baking soda and vanilla. Fold in apples and nuts. Pour into greased and floured pan. Bake at 350° for 30 to 40 minutes. While cake is baking, boil 1 1/2 minutes, brown sugar, 1 stick butter and milk. When cake is done, prick top with fork and then pour mix over top.
Make mixture of the 3 tablespoons of cinnamon and 4 tablespoons of sugar. Next, cut each biscuit into quarters and drop into sugar mixture. Only coat 6 to 8 pieces at a time. Drop into layers in an ungreased Bundt pan.