HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oven to 400°. Put oleo in 8 x 8-inch pan and melt. Sprinkle graham cracker crumbs over oleo. Add coconut, both chips and pecans. Add in order given (do not stir). Drizzle milk over this. Bake in 350° oven for 25 minutes or until light brown.
Combine graham crackers, margarine, confectioners sugar and peanut butter. Mix until smooth. Pour into a greased 9 x 13-inch pan. Melt chocolate chips; spread over peanut butter mixture. Cut while warm. Chill until set. May be made in small muffin cups.
Combine flour, baking soda, salt and cinnamon; sift well. Beat eggs until thick. To the dry ingredients, add eggs, sugar, strawberries and oil; beat well. Pour into two large greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool at least 15 minutes in pans before removing loaves.
Combine first three ingredients in a heavy saucepan. Add eggs and milk, mixing well. Cook over low heat, stirring constantly, 25 minutes or until thickened. Remove from heat and stir in vanilla. Spread about 1/2 teaspoon of peanut butter between 2 vanilla wafers, forming a sandwich. Repeat procedure with remaining peanut butter and vanilla wafers.
Combine all ingredients but nuts in bowl. Microwave on High for 2 1/2 minutes. Stir until smooth. Add nuts. Pour out onto wax paper to cool. Cut in pieces.
In a large 6 to 8-quart kettle, combine all ingredients. Cover and bring to a boil. Uncover and reduce heat to a simmer. Cook, stirring, after 1 hour or until mixture is as jam. Can and seal or store covered in refrigerator as long as 3 weeks, or freeze as long as 6 weeks.
Saute onion and garlic in oil until golden brown. Add any meat desired: chicken, beef, veal or meatballs. Brown evenly. Season with salt and pepper to taste. Add parsley flakes. Remove pan from heat and take out meat. Add the tomato paste and tomato sauce. Fill all cans with water and add to sauce. Then stir well and add sugar and Italian seasoning. Place meat back into sauce and simmer for 2 hours. Add more water if sauce thickens. Stir occasionally. Serve with spaghetti, ravioli or gnocchi.
Layer in the bottom of a bowl, slices of pound cake or angel food cake. Prepare small box of strawberry Jell-O and pour over cake. Refrigerate until set.
Mix flour and sugar. Beat egg. Add egg, milk and oil to flour. Stir until smooth. (Needs to be thin, so adjust milk.) Oil the griddle to start. Makes 10 to 12 large cakes.
Melt chocolate and butterscotch morsels with sweetened milk in double boiler until melted. Stir occasionally. Remove from heat. Stir in nuts and vanilla. Blend well. Pour into 8-inch square greased pan. Chill. Cut into 1-inch to 1 1/2-inch squares.
Into a deep casserole, put in a layer of sausage patties, a layer of peeled and sliced sweet potatoes and a layer of peeled and sliced apples. Top with sausage patties. Bake until well done in 375° oven.
Cook ground beef and sausage together. Add to cheese that has been melted (microwave or double boiler). Add mushroom soup, Ro-Tel tomatoes, minced onion, chili peppers and garlic powder. Serve hot from a crock-pot.
Preheat oven to 400°. Line 12 muffin cups. Combine flour, oats, 1/2 cup sugar, baking powder, baking soda, and salt in bowl. Combine oil, water and egg in separate bowl. Add all at once to flour mixture, stirring just until moistened. Fold in blueberries. Divide evenly among prepared muffin cups. Combine remaining 2 Tbsp. sugar and cinnamon, mix well. Divide evenly over muffins. Bake 18 to 20 minutes or until tester inserted in center comes out clean.
Boil yams until soft. Skin yams when they cool down; slice yams and line them in a baking dish. Sprinkle brown sugar, white sugar and marshmallows along the top. Cut up about 1/2 stick of butter (depending on how many yams you have) and place on top of yams. Broil until brown.
Combine the brown sugar, cornstarch and dry mustard in a saucepan. Slowly stir in the vinegar; blend well. Add lemon juice, lemon peel, water and raisins. Stir over medium heat until thick, clear and bubbly. Perfect for Christmas or Easter ham.
Separate cauliflower and broccoli into small flowerets. Combine all vegetables in a large mixing bowl. Combine remaining ingredients; mix well and pour over vegetables, tossing gently. Cover and chill at least 3 hours. Serves 8 to 10.
Mix soup and half of cheese together. Add all other ingredients and mix well. Pour into large baking dish and sprinkle rest of cheese on top. Bake at 250° for 30 minutes.
Cream butter; add sugar, eggs and pumpkin well. Sift dry ingredients. Stir; drop by teaspoon on greased sheet. Bake at 350° for 15 minutes. Makes 4 dozen.
Mix dough and put in a bread loaf pan. Bake in oven at 350° for 55 minutes.
Simmer chicken until tender enough to bone and skin in salt water. Put chicken back into broth and bring to boil. Cut butter into flour and add eggs. Mix well and roll thin as for pastry. Cut into narrow strips and drop into boiling broth with chicken. Cook for 10 minutes or until done. Makes 6 to 8 servings.
Combine dry ingredients; add eggs and oil. Stir until dry ingredients are moistened; do not beat or cake will be tough. Stir in vanilla, pineapple, pecans and bananas. Put in well-greased 9 x 13-inch pan. Bake at 350° for 55 minutes. Cool and frost.
Boil sugar, Karo, butter and salt for 5 minutes (hard boil stage). Take off fire. Add soda and vanilla. Pour over corn. Stir well and bake 1 hour at 250°, stirring every 15 minutes.
Soften cream cheese. Drain and flake crabmeat. Combine all ingredients except almonds. Mix until blended. Spoon into 8-inch baking dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve hot with raw veggies and crackers.
Heat up the oil in a small frying pan. Add a tortilla and cook it on both sides to soften, then put on a napkin to drain. Fry all tortillas. Add to cooked hamburger the cans of pinto beans, the enchilada sauce and the seasonings. Put in a casserole and layer or stack up with tortillas, meat mixture and, of course, of shredded cheese. Repeat layer. Put in 350° oven for 1/2 hour.
Preheat broiler. Mix curry powder and butter and spread on toast. Layer other ingredients. Shred 1/2 pound of sharp extra sharp cheese. Cover layered toast slices with cheese and broil 6-inches from broiler for 3 to 5 minutes or until cheese is melted. Watch closely to keep from burning.
Mix flour and soda and salt. Set aside. In large bowl, cream brown sugar and margarine until fluffy. Beat in egg. At low speed, beat in flour mixture alternately with milk until well blended. Stir in vanilla and rhubarb. Turn into a greased and floured 13 x 9 x 2-inch pan. Sprinkle with sugar and cinnamon mixture. Bake in 350° oven for 35 to 40 minutes. Serve with Cool Whip on top.
Cut squash up and put in a colander for 1 hour. Grease a 9 x 5 x 3-inch loaf pan. Layer squash and sprinkle with flour and cut a few slices of butter between each layer. Also add salt and pepper to taste between each layer. After completing each layer, pour milk in, then sprinkle cheese on top and cook at 325° for 1 hour. Serves 4 to 6.
Measure flour; resift 2 1/2 cups with cinnamon, cloves and allspice. Cream butter with sugar; add slightly beaten eggs, flour and liquids. Dissolve soda in buttermilk. Cut up candied fruit; add nuts. Mix with 1/2 cup flour. Drop by teaspoon on greased and floured cookie sheet. Bake at 250° for 25 minutes. Makes 6 dozen.
Put roast in oven safe pan, frozen. Blend Pepsi and soup together. Sprinkle soup mix over top. Bake at 300° for 5 hours, uncovered. Thicken liquid for gravy.
Ground chicken livers and mix with ground meat. Fry with onions, parsley and green onions all together. When brown, let it simmer, then mix it with rice. Serve.
Preheat oven to 350°. Beat together sugar, margarine and corn syrup. Add egg whites and extract. Combine remaining ingredients. Drop onto an ungreased cookie sheet. Bake for 14 to 16 minutes. Yields 1 dozen.
Work first four ingredients together. Fold in mushrooms. Spread on onion Melba rounds. Broil until brownish.
Cream butter until light. Add flour, sugar and salt. Beat until stiff. Divide dough. Roll out between 2 sheets of wax paper to 1/4-inch thickness. Cut into shapes and lift with spatula. Bake at 300° for 20 minutes.
Combine all ingredients and bake at 350° for 30 minutes. Serves 2, measure 1 cup servings. Single serving equals 1 cup starch.
Mix together and drop by spoonful into frying pan and cook like pancakes. (Above mixture is similar to pancake mix only thicker. You don't want to add so much flour and milk that you lose the taste of mashed potatoes). Can add chopped onion to this although I don't.
Put vegetables in bottom of crockpot. Arrange chicken on top. Add salt and pepper. Pour water over all. Sprinkle with basil leaves. Cover and cook 7-10 hours on low.
Cook macaroni; drain. Cut up vegetables and egg. Mix mayonnaise, sugar, mustard and vinegar together. Mix everything well.
Combine vanilla pudding, sugar substitute, 2 cups milk and vanilla extract in a bowl. Mix according to pudding directions. Pour into a 1/2 gallon container with a tight fitting lid. Add 3 cups milk; shake well. Add 1 cup evaporated milk; shake well. Add 2 cups milk; shake well. Chill before serving.
Have all ingredients at room temperature. Mix well. Form into balls of desired size. Bake at 350° for 12 to 15 minutes. Balls may be placed on cookie sheet and frozen. Store in plastic bag in freezer. May be baked without thawing. Increase the baking time.
Mix flour and sugar in a large bowl. Melt butter in small saucepan. Add Coca-Cola and cocoa. Bring just to a boil. Stir into flour mixture. Blend in buttermilk, eggs, vanilla, baking soda and salt. Fold in marshmallows. Pour into 9 x 13-inch greased pan. Bake at 350° for 35 minutes.
Cut figs up into small pieces. Mix figs and soda in a small bowl; let stand. In a separate medium sized bowl, blend margarine and sugar. Add eggs, figs and water. Stir well. In a separate large bowl, mix all dry ingredients together. Now add other bowl. Add nuts and blend well. Scoop teaspoon or tablespoon size and place on cookie sheet. Bake 10 minutes at 350°. These cookies freeze well. Yields: 16 dozen.
Grate cheese. Add uncooked sausage and Bisquick. Mix thoroughly. Add water as needed. Shape into balls. Cook at 375° for 20 minutes or until golden brown. Use broiler pan for less greasy sausage balls.
Add all ingredients except beans. Cook until all sugar has melted; simmer 5 minutes. Drain beans and add. Bake in 300° oven for 2 hours. A covered cast iron pot is best.
Brown sausage in soup pot; remove and set aside. Saute onion, celery and garlic in a little of the fat from sausage until vegetables become soft. Add all the other ingredients except noodles and beans (including sausage) and simmer 30 minutes. Add noodles and beans. Cook until noodles are soft, 8 to 10 minutes. Serve with a loaf of French bread.
Combine first 4 ingredients in large bowl. Mix last 4 ingredients in pan, cook 11 minutes and add first mixture. Makes 5 pounds. Spread in jelly roll pan.
Mix cranberries, pineapple and marshmallows together. Let set overnight. Next day, add sugar and Cool Whip.
Dissolve cherry gelatin in boiling water. Stir in lemonade; add cold water and cranberry juice cocktail. Pour over ice. Pour in ginger ale. Yield: 25 servings.
Cut meat into small chunks. Put into crock-pot. Mix one can of water with soup. Pour mixture over meat. Turn on low heat. Let cook all day. Meat will be tender and complete with gravy.
Cream together butter, sugar and salt. Add eggs, one at a time; beat well. Add milk, vanilla and coconut. Pour into unbaked pie shell. Bake at 375° for 45 minutes.
Cut stew meat in small pieces. Combine all other ingredients. Add to meat. Bake at 300° for 2 1/2 hours.
Grease 9 x 13-inch baking pan. Mix cake mix, 1 egg, 1 teaspoon vanilla, stick of melted margarine and nuts. Spread into pan. Mix 3 eggs, powdered sugar and softened cream cheese. Spread over mix and bake at 350° for 50 to 60 minutes. Cool. Cut into squares.
Heat oven to 350°. Arrange peaches with the juice in bottom of a greased and floured 9 x 13-inch pan. Sprinkle cake mix over top. Sprinkle nuts mixed with coconut and brown sugar on top. Drizzle melted margarine over all. Bake 35 to 40 minutes. Serve with Cool Whip or ice cream.
Cut each biscuit into 4 pieces. Cut each pepperoni into 2 pieces. Wrap each biscuit piece around a piece of pepperoni. Place on a pizza pan. Bake at 425° for 10 minutes.
In 3-quart saucepan over medium-high heat, saute onion in oil 3 minutes or until translucent. Blend in flour and pepper. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil. Reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened. Serves 8.
Moisten ground meat to spreading consistency, using beef broth. Combine Bisquick and milk to make soft dough. Roll out about 1/4-inch thick. Spread even layer of meat mixture over dough. Roll, jelly roll fashion. Slice into 1-inch slices. Place on buttered baking sheet. Bake for 15 to 20 minutes in a 450° oven. Brush with melted margarine. Serve with gravy on top.
May add green or red peppers for added color. Mix vinegar, sugar and oil. Cook carrots until tender-crisp. Add all ingredients. Mix well. Refrigerate overnight. Serve. Keeps well for a week or so. Use a large mixing bowl. May adjust amounts of vegetables to your family likes.
Hard-boil the eggs; shell and dry them. Sprinkle with flour and cover with sausage meat. Roll in egg and breadcrumbs. Fry in deep fat until golden brown. Drain well. Cut in half and serve hot with brown gravy or tomato sauce or cold with salad.
Saute onion in olive oil until lightly brown. Add garlic. Add tomatoes, etc. Add spices, usually 1/2 teaspoon or more to taste. Add salt and sugar. Bring to a simmer, cover and cook at least 25 minutes, but it can cook 40 to 50 minutes.
Mix together the first 5 ingredients. Put in glass jar. Mix the vinegar and sugar; bring to a boil. Pour over kraut mixture. Chill and serve. Makes 1 quart.
In a skillet, melt oleo; add brown sugar, stirring until melted. Add carrots. Stir over low heat until glazed.
Peel and chop onions. In 10-inch skillet, cook bacon until done. Remove bacon; add onions and potatoes. Saute until tender. Beat eggs with salt and pepper. Add bacon. Pour over potatoes. Cover and cook over low heat until eggs are set (about 5 or 6 minutes).
Pour boiling water over dates; add soda and shortening. Mix well; set aside to cool. Sift together flour, sugar and salt. Add dry ingredients to date mixture. Add vanilla and nuts. Beat well. Pour into well-greased angel food cake pan. Bake about 60 minutes in moderate oven at 350° (bake 45 minutes, then cover last 15 minutes with aluminum foil to prevent excess browning). Cool. Serve with whipped cream.
Melt chocolate over hot water. Thoroughly cream butter and sugar. Add eggs and beat well. Blend in melted chocolate, vanilla and flour. Mix nuts into batter. Pour batter into a greased 8 x 8 x 2-inch pan. Bake in slow oven (325°) 30 to 35 minutes. Frost with chocolate frosting, if desired.
Cream together sugar and butter until light and fluffy. Beat in eggs (1 at a time). Add vanilla to milk and flour. Bake at 350° for 30 minutes.
Mix together oil, sugar and eggs. Beat until thickened and creamy. Add flour and mix. Stir in oats, raisins and walnuts. Drop by teaspoonfuls on ungreased cookie sheets. Bake at 375° for 11 or 12 minutes.
Mix ingredients with an electric mixer. Refrigerate until ready to serve. Serve with chips or vegetables.
Mix together the drained and flaked tuna, soup, onion and green pepper. Fill the buns with mixture. Brush buns with butter. Bake on cookie sheet in hot oven (400°), about 10 minutes.
Cream the cream cheese, sugar and mayonnaise together until smooth. Add rice, cherries, pineapple and marshmallows. Fold in whipped Lucky Whip. Chill and serve.
In a large mixing bowl, combine all ingredients. Beat at medium speed for 1 minute. Drop with a teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cut beef in bite sizes. Mix all ingredients. Put in casserole and cover. Bake at 300° for 3 hours. Do not peek. Good served over rice or noodles.
Mix first 5 ingredients in medium sized bowl. Mix dry ingredients in large mixing bowl. Add first mixture to dry ingredients and mix well. Pour in greased and floured cake pan. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Scoop pulp from eggplant halves, leaving 1/2-inch shell. Dice pulp. Saute onion, garlic and eggplant pulp in oil. Add cubed, cooked meat, tomatoes, salt to taste and basil. Fill eggplant shells with mixture. Top with wheat germ combined with cheese. Put water 1/2-inch deep in bottom of baking pan. Add filled eggplant halves. Cover with foil. Bake at 350° for 1/2 hour. Uncover and continue baking until shell is tender enough to eat, about 20 minutes. Yields 6 to 8 servings.
Preheat oven to 350°. Combine soup, mustard, sour cream, onion and pepper. Fold into ham and potatoes. Pour into a greased casserole dish. Bake 45 to 50 minutes.
Beat margarine and sugar. Add egg yolks and beat. Stir in flour 1/2 cup at a time to form a soft dough. Press 1 1/4 cups of dough into bottom of a 9-inch square pan. Spread jam on it. Pat remaining dough on top. Sprinkle evenly with confectioners sugar and nuts. Bake for 35 minutes at 375°. Remove and cool. Makes 36 bars.
Cut up rhubarb. Add sugar and let stand while making pie dough. Put in other ingredients and stir well. Pour into pie shell. Bake at 400° for 1 hour.
In a mixing bowl, cream butter and sugar. Add water and vanilla. Mix well. Combine dry ingredients. Add to creamed mixture and mix well. Chill for 30 minutes. Shape into two 1 1/2-inch rolls. Wrap tightly in waxed paper. Chill for 2 hours or until firm. Cut into 1/2-inch slices and place 2-inches apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.
Combine all ingredients and stir until thoroughly mixed. Pour into a greased long cake pan. Bake at 350° for 40 minutes. This is an easy fix ahead recipe that goes well with a cup of coffee.
Butter square pan, 8 x 8 x 2-inches. In medium saucepan, over low heat, melt vanilla milk chocolate chips and condensed milk, stirring constantly, until mixture is smooth. Remove from heat. Stir in almonds and vanilla extract. Spread in prepared pan. Cover; refrigerate until firm, about 2 hours. Cut into 1-inch pieces.
Combine the flour, salt and pepper. Pound into both sides of meat. Cut into 6 serving pieces. Heat oil in large, deep skillet; brown meat. Add bouillon cube, water, celery, onion and carrot; cover. Simmer for one hour. Add additional small amount of water if necessary. Stir in nutmeg. Simmer, covered, an additional 30 minutes or until meat is tender.
Brown beef and onion. Drain grease. Combine beef, water, salt and spaghetti sauce in 9 x 13-inch pan. Layer 1/3 of the spaghetti sauce mixture, one half noodles, one half cottage cheese and one half Mozzarella. Repeat layers ending with Parmesan cheese. Bake, covered with foil, at 350° for 2 hours. Remove from oven, uncover and let stand for 15 minutes before cutting and serving. May bake in microwave on full power for 35 minutes.
Heat milk and margarine (don't boil). Mix together eggs, sugar, salt and vanilla. Alternate flour and milk while mixing. Add baking powder last (gently). Bake at 350° for 40 to 45 minutes.
In a small heavy saucepan over medium heat, mix together the milk, half-and-half, sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot. Reduce the heat and keep the chocolate hot. Place half of the mixture in a blender and mix until frothy. Return to the pan, add the vanilla and pour into glasses. Serve immediately. Makes 2 servings.
Dissolve Jell-O in hot water. Put in cream cheese and beat until dissolved, then add cold water, pineapple and nuts. Put in jello mold and refrigerate until molded. Remove and put in jello dish.
Cook squash in water with onion and margarine until squash is tender. Drain well and place in bowl. Mix in sausage, bread crumbs, cheese, eggs and salt and pepper. Turn into greased casserole and bake at 350° for 35 to 45 minutes.
Cook and drain macaroni. Stir together first 3 ingredients. Add all remaining ingredients including macaroni and mix well.
Cook broccoli according to directions on box. Drain. Add remaining ingredients (except Ritz crackers) and mix thoroughly. Pour into greased 9 x 13-inch casserole dish. Top with crushed Ritz crackers. Bake at 350° for approximately 1/2 hour.
Mix Eagle Brand milk, powdered sugar, melted butter and vanilla until creamy. Place in freezer until cool and managable. Form into ball and refreeze.
Saute onion and garlic in oil until translucent. Add tomatoes and water; add beans and simmer for 30 minutes. Cook ditalini according to directions; drain and add to sauce. Serve immediately. Top with grated cheese and serve with crusty bread.
Trim fat; cut into 1/2 to 1-inch wide strips, 1/8 to 1/4-inch thick, 4 to 6-inch long strips. Mix ingredients and marinate meat in liquid mix overnight in refrigerator. Drain and pat on paper towels. Cover bottom rack of oven with foil (shiny side up). Spray top oven rack with Pam. Hang or lay strips on top rack; do not overlap. Dry meat at lowest temperature (150° to 200°) until it has turned brown and dry to the touch (4 to 7 hours). Cool, remove from racks and store in airtight container at cool room temperature. Keeps indefinitely.
Peel and slice potatoes; place in foil-lined pan. Dice red onion and sprinkle over potatoes. Salt and pepper to taste. Place strips of bacon over potatoes. Cover with foil and bake at 350° for 1 hour.
Pulverize ammonia with rolling pin. Add to milk and let stand at room temperature until dissolved.
In medium bowl, combine all ingredients except pecans. Fold in pecans. Pour into cool cooked pie shell. Bake 45 to 50 minutes at 350°, just until set. Cool on wire rack. Can be made ahead. Cover and store at room temperature up to 24 hours.
Boil about 3 minutes the sugar and water. Then add frozen orange juice concentrate, strawberries and bananas. Mix well and freeze. Serve slightly thawed.
Combine rind, sugar and orange juice in a heavy saucepan. Cook until it comes to a full boil. Stir in pecans. Continue to cook, stirring until pecans are coated and all syrup is almost absorbed. Remove from heat. Stir until pecans are separated. Spread on waxed paper. Yields 5 1/2 cups.
Sort the beans and rinse well; place in a large saucepan and cover with cold water. Let soak overnight, then drain.
Beat eggs and sugar. Beat and add rest of ingredients and mix. Add enough flour to make soft dough. Roll on floured board, 1/2-inch thick. Cut into 2 1/2 x 4-inch squares. Make 2 slits in each. Pull one corner to opposite slit. Fry in shortening; turn to brown on both sides. Roll in sugar.
Cream shortening. Gradually add sugar, beating well. Add eggs and mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to cream mix. Add in nuts and raisins. Spoon into two well-greased loaf pans. Bake at 350° for 1 hour and 10 minutes or until done.
Pound each chicken breast half with flat side of meat mallet to 1/4-inch thick. Sprinkle seasonings evenly over chicken pieces. Cover surfaces with cheese. Roll up each half breast with cheese enclosed. Secure with a toothpick. Heat oil in large fry pan. Saute chicken rolls until golden brown, about 8 minutes. Place in a shallow baking dish. Preheat oven to 350°.
In a small bowl, combine all ingredients and mix well. Makes about one cup (enough for three sandwiches). Spread on bread and garnish with lettuce and tomato. Calories: 247 per sandwich; 5 fat grams per sandwich.
In covered saucepan, cook broccoli in small amount of boiling, salted water, for 10 to 15 minutes. Drain. Turn into 1 1/2-quart casserole dish. Combine soup, mayonnaise, cheese, pimento and lemon juice. Pour over broccoli. Top with cracker crumbs. Bake in a 350° oven for 35 minutes. Makes 6 to 8 servings.