HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chocolate chips, marshmallows and nuts in large bowl. Blend sugar with milk and butter. Cook at rolling boil for six minutes. Remove from heat and add vanilla. Pour into bowl with chocolate chip mixture. Stir until well blended. Pour into buttered pans; let stand 24 hours.
Mix ingredients together. Roll into small balls and flatten balls in palm of hand about the size of half-dollar. Bake at 375° for 10 minutes.
Mix all ingredients together. Pour into greased loaf pan. Bake at 350° for 1 hour.
Pour a No. 2 can of crushed pineapple (with juice) into bowl. Pour a box of angel food cake mix on top. Mix. Pour into 9 x 13 baking dish and bake at 350° until top is brown. Cut into 12 pieces.
Combine molasses, mustard, garlic, parsley and lemon rind and brush mixture lightly over both sides of chicken breasts. Spread ground almonds on a dinner plate and carefully dip breasts into almonds. Place chicken on a waxed-paper-covered plate and refrigerate for at least an hour. Heat oil in large skillet. Saute breasts for 10 to 15 minutes, until lightly browned and cooked through. Garnish with parsley and lemon. Excellent accompanied by buttered parsley noodles or rice pilaf. Makes 4 servings.
Combine all ingredients. Shape into ball. Roll in chopped nuts, if desired, or serve plain. Serve with cocktail sauce.
Beat eggs with sugar and Portowine. Melt the chocolate gently with butter. Add to the previous mixture. Break the buttered cookies into pieces and mix. Cover the bottom of pan with plastic bag. Pour the mixture and freeze for about 8 to 10 hours.
Combine cheeses; mix until well blended. Add 1 tablespoon pimento, onion, pepper, Worcestershire sauce and salt. Mix well. Chill. Divide into 7 parts and shape into tree with base; smooth to form tree. Cover with parsley. Put nuts on base. Dot tree with pimento. Serve with assorted crackers.
Mix first 3 ingredients well. In another bowl, mix Cool Whip, sour cream and milk. Mix well and add to pudding mixture. Alternate layers of bananas, vanilla wafers and pudding mixture. Chill.
In Dutch oven, put oil and heat. Add onion and saute. Add paprika, stirring, into onion. Add chicken, turning to coat chicken with paprika. Cook on low heat so liquid does not evaporate. Cook 1 hour. Do not add water. Take chicken out. Add sour cream; stir until diluted (do not boil). Put chicken back and turn very low. Serve with rice, noodles or dumplings.
Combine all ingredients and place in unbaked pie shell. Bake for 30 minutes at 375°.
Layer lettuce, mixed cottage cheese and cream cheese, tomato, onion and Cheddar cheese (enough to cover last layer). Add sauce about 1 hour before serving with tortilla chips.
Mix cake mix (reserve 1 1/2 c.), yeast, flour, eggs and water. Beat 2 minutes. Spread in greased 13 x 9 cake pan. Spread 1 can filling on top Sprinkle with 2 Tbsp. sugar. Mix remaining 1 1/2 c. cake mix with melted margarine with a fork. Crumble on top of pie filling. Bake and glaze.
Cream together first five ingredients. Add last 8 ingredients. Mix well. Drop by spoons onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool on rack 5 minutes before removing from cookie sheet. Makes 4 to 6 dozen.
Mix 1 stick melted margarine, potatoes, sour cream, undiluted chicken soup, onions, Cheddar cheese, salt and pepper together. Pour into greased 9 x 13-inch pan. Cover with topping made with cornflakes and 1 stick melted margarine. Bake in preheated 350° oven for 40 to 45 minutes.
Wash and core apples. Cut crosswise slices. Melt Crisco in a heavy frying pan. When hot, put apples in and cook until tender and lightly brown on both sides.
Cook tomatoes and bread slowly (over low or medium heat) for a half to three-quarters hour, stirring frequently. Add brown sugar and spices and continue cooking (and stirring) until mixture attains a thick consistency. Can be served alone, as a vegetable, or over beans or black-eyed peas. Especially appropriate for New Year's Day.
Grease a 9 x 13-inch pan. Crush crackers. Mix nuts and baking powder. Beat egg whites and sugar with vanilla. Fold cracker mixture into egg whites. Bake at 300° for 20 to 25 minutes. Cool completely. Mix Dream Whip according to directions. Add softened cream cheese, powdered sugar and drained pineapple. Spread on cake. Refrigerate overnight.
Saute onion and pepper until tender in margarine. Mix all ingredients together and bake until bubbly.
Clean shrimp, leaving tails intact. Place a small piece of cheese between shrimp. Wrap a small piece of bacon around shrimp and secure with toothpick. Place under broiler and cook for about 2 or 3 minutes, turning once. Baste with barbecue sauce and cook an additional minute. Serve at once.
Beat together with electric mixer sugars and oil. Add eggs (beaten) and beat again. Add vanilla, salt, soda and flour. Stir well. Add chips and nuts. Drop by teaspoons. Bake at 350° for 9 minutes.
Combine all ingredients together. Pour in pie shells. Bake for 30 minutes at 350°. Serve hot with ice cream.
Mix all dry ingredients well and then add liquid. Roll out on floured board. Makes 2 pie crusts. Bake at 450° for 8 to 10 minutes or until light golden.
Place nuts in a shallow pan and bake in a preheated 325° oven for 8 to 10 minutes or until golden brown. Let cool.
Mix dry ingredients first, then add egg yolks in with it. Just heat milk, stirring occasionally. Add dry ingredients in with hot milk. Stir until thick. Take off and add 6 tablespoons of butter and 2 tablespoons vanilla. Pour in cooked pie shell and let cool.
Prepare mixture of butter, flour, sugar and milk and set aside. Heat fruit almost to boiling. Pour warm berries or cherries into mixture, stirring. Pour in an ovenproof bowl or casserole and bake 25 to 30 minutes in a 375° oven or until crusty on top.
Prepare pastry. Mix the sugar, flour and orange peel. Mix strawberries and rhubarb together; put half of the mixture into pastry lined pie plate. Sprinkle with half of the sugar mixture. Repeat with remaining strawberry-rhubarb and sugar mixtures. Dot with margarine. Cover with top crust. Cut slits into the top crust; seal and flute. Sprinkle with sugar if desired. Bake at 425° until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
Roast opposum is good when baked with sassafras twigs when that spicy bush is close by. Rub the meat with salt and pepper inside and out and stick lots of sassafras twigs into the outside. Roast, uncovered, at 300°, half hour for every pound of meat.
Bake 2 pie shells with 1/2 cup pecans in each shell. Cream the cream cheese with powdered sugar and almond flavoring. Whip Dream Whip and fold into cheese mixture. Pour into pie shell. Spread a can of blueberries on top.
Melt butter and cocoa; pour into bowl. Add eggs, sugar, flour and salt. Mix thoroughly; add nuts. Bake at 350° for 30 minutes. Spread over top of cake mixture marshmallows and melt in oven. Cool.
Melt butter in skillet. Saute onion and mushrooms; remove. Brown steak which has been dredged in flour. Add seasonings to browned meat, onion and mushrooms. Add bouillon. Simmer until tender, about an hour. Add more liquid if needed. Serve over noodles; top with sour cream.
Beat eggs. Add other ingredients. Put in greased 13 x 9-inch pan. Bake at 325° for 45 minutes.
Stir well together as given. Put in bread pan, greased (9 x 5-inch loaf pan). Bake at 325° for 1 1/2 hours. Makes 1 loaf.
Blend first 5 ingredients. Stir in pecans. Pour into 9-inch pie crust. Bake at 350° for 55 minutes or until firm.
Mix flour, baking powder and sugar. Add Crisco and mix until crumbly. Add buttermilk and stir quickly until mix does not stick to side of bowl. Turn out on floured board and knead well. Roll to 1/2-inch thickness. Cut with 3 1/2-inch cutter. Dip in melted butter or margarine. Place on greased pan and bake for 10 to 15 minutes at 450°.
In a large pot, on medium heat, heat oil and add onions, pepper, celery and garlic for a few minutes. Add oregano, basil, parsley flakes, black pepper and salt. Saute for 1 minute. Add ground beef, crumbling to break up the meat. Cook, stirring occasionally, until beef looses its pink color. Add tomato paste and mix well. Add tomato juice and mix. Add water and mix until desired thickness is reached. Add sugar and mix. Salt to taste. When sauce starts bubbling, reduce heat and simmer for 1 to 2 hours. Stir occasionally. Serves 6 to 8.
Mix the cream cheese and as much of the taco seasoning as you like and spread on a platter. (You may need to add a little milk to make it spreadable.) Spread taco sauce over cheese mixture. Layer lettuce, tomatoes, cheese, olives, onions and anything else you like on tacos. Use Doritos for dipping.
Brown beef in large skillet; pour off drippings. Add remaining ingredients and pour into baking dish. Bake in 350° oven for 35 minutes. Serves 8.
Melt butter in a Pyrex baking dish in a preheated 400° oven. Meanwhile, shake chicken pieces in flour, salt, pepper and paprika mixture in a plastic bag. Place chicken, skin side down, in melted butter. Bake 30 minutes, then turn chicken and bake 15 more minutes. Heat chicken soup (do not dilute) and mushrooms (add liquid, too) together on top of stove. After chicken browns the additional 15 minutes, pour soup mixture over chicken. Reduce oven heat to 350° and continue cooking 15 to 30 minutes more.
Combine sugar, oil, spices, eggs, vanilla, salt, carrots and flour and beat until mixed. Stir in nuts. Pour mixture into greased and floured pan, 12 x 7 1/2-inch (approximately). Bake at 350° for 30 minutes. Test with toothpick to check whether cooked. (Moisture content varies according to carrots.)
Beat eggs; stir in sugar, oil, vanilla and grated zucchini. Combine dry ingredients. Stir into zucchini mixture until well mixed. Add nuts. Pour into 2 well-greased 9 x 5 x 3-inch pans. Bake 55 minutes at 350°. Cool thoroughly before slicing.
Preheat oven to 250°. Heat oleo; stir in salt and sauce. Add Chex and nuts. Heat for 1 hour, stirring every 15 minutes. Spread on crumpled paper to cool.
Cream together the sugar, shortening and vanilla. Blend together the eggs, buttermilk and mashed bananas. Add to first mixture. Mix together the flour, salt, soda, baking powder and chopped walnuts; add to first mixture. (Save 1/3 of nuts to be included in icing of your choice.) Pour mixture into two greased cake pans. Bake at 375° for 35 minutes. Test with a toothpick.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups or grease bottoms of muffin cups. Beat egg slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among muffin cups. Bake 13 to 18 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Drain artichoke hearts and arrange in 9 x 13-inch casserole. Spread chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Top bread cubes with butter and place on top and sprinkle with almonds. Bake at 350° until bubbling and slightly brown. Can be prepared in advance. Good served with a simple rice pilaf.
In a shallow 2-quart baking dish, press ground beef evenly. Then spread peas over ground beef and next spread with cream of chicken soup. Line top of casserole evenly with rows of Tater Tots. Bake at 350° for approximately 30 to 45 minutes.
Mix mayonnaise, sour cream and vinegar. Pour over mixture of vegetables. Chill and serve.
Soak gelatin in 1/2 cup of cold water. Dissolve in 1/3 cup of boiling water. Add sugar, lemon juice and orange juice. Chill. When quite thick, beat until frothy. Fold in egg whites, beaten thick, and beaten whipped cream. Refrigerate.
Mix all ingredients in a large bowl; pour into 9-inch buttered pan (cake). Bake at 350° for 30 to 40 minutes.
Mix ingredients in order. Spray muffin tins with Pam. Fill 3/4 full. Bake at 450° for 12 to 15 minutes.
Add salt and noodles to boiling water; boil rapidly, stirring constantly for 2 minutes. Cover; remove from heat and let stand for 5 minutes. Melt butter in a saucepan and add onion and green pepper. Cook for 5 minutes. Add ham and cook a few minutes longer. Rinse noodles. Heat soup and milk together until smooth. Combine ham mixture, soup, pimiento and pepper with noodles. Pour into a greased 1-quart casserole. Sprinkle with grated cheese. Bake in a moderate oven (375°) for 20 minutes.
Layer 1/2 cup nuts on each cooled pie crust. Mix cream cheese, powdered sugar and 1-1/4 cups cool whip. Layer over nuts. Mix pudding and milk until thick, pour over cool whip mixture. Top with remaining cool whip and nuts if desired.
Heat oven to 375°. In a 10-inch skillet, brown ground beef, onion and garlic; drain. Return beef mixture to skillet;	stir in	spaghetti sauce and water. In a 9 x 13-inch baking pan, layer 1/3 of sauce mixture, 1/2 of slightly boiled lasagna noodles, 1/2 of combined Ricotta cheese, 1/4 cup Parmesan cheese and parsley and 1/2 of Mozzarella cheese. Repeat layers, ending with sauce mixture.	Cover tightly with foil; bake for 1 hour. Uncover; sprinkle	with remaining Parmesan cheese. Let stand 10 minutes before serving.
Cream butter and sugar. Beat eggs into mixture, one at a time. Stir in pineapple. Fold in bread cubes. Turn into a greased 1 1/2-quart glass dish. Bake, uncovered, at 350° for 1 hour.
Bring ingredients to room temperature. Mix all together with hands. Shape into balls the size of a marble. Bake at 350° for about 30 minutes. Use deepish pan to hold melted fat. Yields about 200.
Cook all ingredients until tender. Thicken with 2 tablespoons cornstarch and water. Cool and pour into an unbaked pie shell.
Boil and drain noodles al dente. Set aside. Brown meat and drain. Add celery, soup mix and sauerkraut and simmer for 1 hour. Mix soup and water and heat. Add to meat mixture and add noodles. Pour into greased casserole and bake at 350° for 30 to 45 minutes.
In the time it takes to boil the water for the pasta, your dinner will be ready. In 1 pan, bring enough water to boil to cook a 1 pound box of pasta. While the temperature is coming to a boil, prepare the sauce.
Put all peppers and onions through grinder/processor after seeding and cleaning. Cover with boiling water for 10 minutes. Drain, then return to pan. Add sugar, vinegar and salt. Boil for 10 minutes. Seal in jars while hot (pint jars). Great on hamburgers and hot dogs.
Boil chicken breasts. Mix all other ingredients together, then add chicken. Bake at 350° for 1 hour or until bubbly, then add chow mein noodles last 10 minutes.
Sift dry ingredients. Cut in shortening. Add cheese. Add milk and stir to form a soft dough. Roll thin and cut into small biscuits. Bake at 400° approximately 8 to 10 minutes.
Thoroughly combine beer with all other items on the list in a large bowl. Marinate shrimp in mixture overnight in refrigerator. Stir occasionally so shrimp are evenly seasoned. Drain shrimp and broil 3 inches from flame for about 2 minutes on each side. Serve immediately. Serves 4 to 6.
Mix margarine and sugar until fluffy. Add eggs, one at a time. Add flour, then nuts and vanilla. Bake at 350° for 45 minutes. Bake in a 9 x 13-inch pan. Double for a big batch.
Make Jell-O and let cool. Add remaining ingredients. Mix. Put in mold and refrigerate until set.
Cook sweet potatoes in boiling water to cover for 20 to 25 minutes or until fork-tender. Let cool to touch. Peel and cut into 1/2-inch slices. Arrange slices in a lightly greased 12 x 8 x 2-inch baking dish. Set aside. Combine all ingredients, except potatoes and walnuts, in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for 1 minute, stirring constantly, until mixture begins to thicken and becomes bubbly. Pour over sweet potatoes and sprinkle with walnuts. Cover and refrigerate for 8 hours. Remove dish from refrigerator. Let stand for 30 minutes. Uncover and bake at 350° for 30 minutes or until bubbly.
Cook spaghetti according to package directions. Drain and rinse with cold water and drain well again. Transfer to large bowl.
Cut eggs in half. Take out the yolks and mash with fork until fine. Add all other ingredients except paprika and make a smooth mixture. The yolks may need a little more moisture. You can add a little more salad dressing. Place the mixture back in egg whites and sprinkle with paprika.
Cook broccoli and drain. Place spears in a 9 x 13-inch pan with flowerets to outside. Place cooked chicken in middle over spears. Sprinkle cheese over chicken. Combine remaining ingredients and mix well. Pour over chicken and cheese. Bake at 350° for 25 to 30 minutes.
Peel, slice, crush and place in large bowl pineapples. Cover pineapples and juice with powdered sugar. Let mixture stand, covered, for 1 hour. Add lemon juice, curacao, maraschino, brandy and light rum. Stir and let stand for 4 hours.
While hen is cooking make sauce by frying onions, green pepper, celery and seasonings (to taste) in small amount of fat or oil until tender. Add the tomatoes and mushrooms; cook down. Prepare spaghetti according to package instructions; drain. Cool chicken, uncovered, in broth, then drain and cut up.
Preheat oven to 350°. Lightly grease a 10 x 6-inch baking dish (1 1/2-quart). Dice peppers; place in a large bowl. Place strainer over a 2 cup glass measuring cup. Pour corn into strainer and drain well. Add corn to red and green peppers in large bowl. Add milk to corn liquid to measure 1 cup. Beat eggs thoroughly; beat in sugar, nutmeg, salt, pepper, light cream and milk mixture. Stir into corn-pepper mix. Gently transfer corn custard into prepared baking dish. Now, place this dish into a pan approximately 13 x 9 x 2-inch. Pour boiling water around custard dish (about 1-inch depth). Bake 40 minutes or until set. Will bake to perfection if water bath is used.
In a bowl, combine macaroni, tomatoes, onion, salt, pepper and 1 1/2 cups Cheddar cheese. Pour into a greased 2-quart baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.
Preheat oven to 350°. Mix margarine and flour together to form a ball (for a thicker crust, use 2 cups flour and 2 sticks margarine). Press into bottom of 13 x 9 inch pan. Bake for 20 minutes and cool. Using a mixer, blend together powdered sugar, cream cheese and one container of Cool Whip. Pour into cooled crust. Chill for 1 hour. Mix instant pudding with milk and pour over cream cheese mixture. Chill for 1 hour. Top with one container of Cool Whip and sprinkle with crushed nuts.
Mix all ingredients together, adding milk last. Bake at 350° for 30 minutes.
In a large saucepan, combine sugar, milk, butter and cocoa. Bring to a boil. Boil for 1 minute MAX. Turn off heat. Pour remaining ingredients into saucepan and mix together. Spoon drop size cookies onto cookie sheet and refrigerate. Serve cold.
Mix first 5 ingredients. Add scalded milk and butter. Add a dash each of cinnamon and nutmeg. Pour into a 1 1/2-quart casserole dish. Bake at 350° for about 1 hour or until mixture is firm. Makes 6 servings.
Prepare crust by combining cracker crumbs with melted butter; press into bottom of pie pan. Saute onion in butter until tender. Pour into crumb crust. Beat eggs; add milk and salt. Pour mixture over onion. Sprinkle with cheese over the top. Bake at 350° for 30 minutes.
Prepare the loaves of bread by slicing off the top and scooping out the insides of the loaves. Chop the onion and pepper; saute in the butter until tender. Stir in the corn, chopped potato, cream and chicken broth; heat to a simmer. Season with salt and pepper to taste. Add the hot pepper to taste. Simmer for 15 minutes. Place the hollowed loaves on large serving platters. Pour the soup into the "bread bowls." Garnish with parsley sprigs. Save the bread tops for dipping.
Chop onions and cook until transparent. Add hamburger and cook until browned, but not dry. Place in a baking dish. Add mixed vegetables and mushroom soup. Top with Tater Tots and cheese. Bake at 250° for 30 to 35 minutes.
Remove giblets; wash chicken and pat dry. Sprinkle inside of body cavity with salt and pepper. Place onion and celery inside chicken. Tie legs together and tie wings to body. Place chicken, breast up, on a microwave roasting rack in a 12 x 7 x 2-inch microproof dish. Spread with softened margarine; sprinkle with thyme. Cook on High for 15 to 17 minutes, or until done (juices will run clear). Cover with aluminum foil; let stand 5 minutes before serving. Makes 4 servings.
Bring first 4 ingredients to a boil and boil 1 minute. Add oats, peanut butter and vanilla. Drop on wax paper.
Saute onions and broccoli in butter until melted. Add soups, cheese and seasonings. Cook over low heat until cheese melts. Add mushrooms and nuts. Remove from heat. Serve hot.
Going to Bakersfield once a month to stock up on groceries. We would have 3 packed carts and the total bill would be $100.00.
In a large pot, boil water. Add split peas, onion, yams, celery and olive oil. Reduce heat and simmer, covered, about 30 minutes. Add spinach, garlic and basil; bring to a boil again. Reduce heat and simmer, covered, about 25 to 35 minutes or until split peas have dissolved to form a thick broth. Stir occasionally. Add frozen peas and soy sauce. Add molasses and Spike or salt to taste. Simmer 5 minutes until peas are tender and flavors are well blended. Serves 8 to 10 bowls.
Thoroughly mix ingredients and shape into 1-inch balls. Bake on cookie sheet 10 to 12 minutes at 400°. Good hot or cold. May be frozen.
Sift dry ingredients. Cut in shortening until crumbly. Combine egg and milk, then stir into flour mixture. Stir just long enough to have dough follow fork around bowl. Pour out onto floured board. Knead a little to make it easy to work with. Roll out to 3/4 inch. Cut and place in ungreased pan. Bake in a 450° oven for 10 to 14 minutes.
Mix bean dip, green chiles and taco seasoning. Spread in bottom of dish. Layer with remaining ingredients and top with grated cheese. Serve with tortilla chips.
Put sugar and flour into a large mixing bowl. Then put water, shortening, cocoa and margarine into a saucepan and bring to a boil. Pour over dry ingredients and mix. Then add eggs, buttermilk, soda and vanilla. Mix well. Pour into a 9 x 13-inch pan and bake at 400° for 20 to 25 minutes.
Brown hamburger with onion; drain off fat; season with salt & pepper. Cook macaroni with salted boiling water 10-12 minutes and drain. Mix sauce with macaroni and hamburger. Place in casserole, alternating layers with pepperoni and cheese, ending with cheese. Bake uncovered at 350 degrees for 30 minutes. Can be baked frozen if covered with foil and baked for 1 hour at 325 degrees.
Mix first 4 ingredients. Layer half the squash egg mixture and cheese. Crumble bacon on top. Mix butter and bread crumbs and bake for 30 minutes at 350°.
Preheat oven to 350°. In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Mix and press. Pour milk over crumbs. Top evenly with chocolate morsels, nuts and coconut. Press firmly. Bake for 25 to 30 minutes or until lightly brown. Cool before cutting. Store loosely covered at room temperature.
Drain apricots and pineapple, reserving 1 cup juice in a small saucepan; boil 2 minutes. Set aside to cool.
Cream together Cool Whip, sugar and cream cheese. Spread into crust. Spread pie filling over mixture. Ready to serve. You may use any flavor pie filling. Example: blueberry, pineapple, strawberry.
Saute first 6 ingredients until tender in the butter. Combine rest of ingredients and add to sauteed mixture. Shape into cakes. Roll in flour. Brown quickly and cook 5 minutes.
Heat oven to 350°. Grease and flour an 8 x 9-inch round pan (traditionally a black cast-iron frying pan). Mix 4 cups flour with next 5 ingredients. Stir in raisins. Add 2 cups buttermilk all at once and stir with a fork to form a soft dough. Sprinkle 1/4 cup of remaining flour on board; add dough and knead for about 5 minutes. Use as much of remaining flour as needed to keep dough from sticking. Put dough into pan as round ball, cut 1/2-inch cross on top. Cook until golden, about 45 to 60 minutes. Cool on wire rack. Best when not sliced for 8 hours.
Dissolve jello in 1 cup boiling water. Add applesauce, nutmeg and lemon juice, then refrigerate.