HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Blend in egg yolk and vanilla. Mix well. Stir in flour. Mix in raisins and nuts. Roll into small balls. Place on cookie sheet. Bake at 400° for 10 to 12 minutes.
Mix together and pour into unbaked pie shell. Bake 45 minutes at 350°.
Combine all ingredients, except potato chips. Refrigerate overnight. Sprinkle with chips. Bake at 375° for 1 hour. Let stand for 15 to 30 minutes.
Preheat oven to 350°. In large bowl, stir together dry ingredients. Add oil, eggs and water. Stir in mincemeat. Drop by rounded teaspoonfuls 2 inches apart onto well-greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Immediately remove from baking sheets.
Mix melted butter and graham cracker crumbs. Spread in a 13 x 9 x 2-inch pan. Combine 2 sticks butter, confectioners sugar, eggs and vanilla. Beat for 10 minutes on medium speed. Spread over crust. Dip bananas in lemon juice. Line over fluffy mixture. Top with crushed pineapple and maraschino cherries. Cover with Cool Whip. Sprinkle with chopped nuts. Refrigerate.
Drain fruit salad and set aside. Reserve 2/3 cup of juice. Stir juice and mayonnaise over medium heat until boiling; add stuffing and spread into 13 x 9 x 2 pan. Add cut up chicken; sprinkle with salt and pepper and brush with mayonnaise. Bake, uncovered, at 350° for 1 hour.
Combine all ingredients, except candy. Shape dough into balls. Roll in sugar, then bake at 375° for 10 to 12 minutes. While still hot and just out of oven, press a candy kiss in the middle of each cookie.
Melt chocolate in double boiler. Remove from heat and add butter, milk and cinnamon. Stir well and put in refrigerator 1 hour until hardened. Scoop out small amount the size of a walnut and roll in palm of hands to form balls. Roll in colored sprinkles, some in coconut or chopped nuts.
Saute onion in butter. Add water, wine, vegetables, seasonings and fish fillets. Simmer 20 minutes. Gradually add 1 cup milk to flour to make a thin paste. Add to hot mixture, stirring and cooking until thick. Gradually add rest of milk, half and half, crab meat and parsley. Heat thoroughly before serving.
Put lemonade and tequila in 1-quart blender container. Fill with crushed ice. Blend briefly until foamy. Add food coloring if desired. Serve.
If using fresh peaches, let stand about 15 minutes after mixing with sugar. Drain peaches, reserving syrup. Add water to syrup to make 1 cup and heat to boiling. Add gelatin and stir to dissolve. Add cold water.
Bake cake mix according to package directions in layers or 9 x 13-inch sheet pan. Prick with fork. Pour evaporated milk, powdered sugar and vanilla mixture over cake. Let stand until cool. Frost with whipped topping and frozen coconut.
Melt oleo and dip chicken pieces in melted oleo. Roll in breaded crumb mixture. Place in a 9 x 13-inch pan, lined with aluminum foil. Bake at 350° for one hour, covered with foil. Remove foil and bake 15 minutes more.
Combine ground beef, eggs, bread crumbs, salt and pepper. Shape into 1 1/2-inch balls. Heat oil in 10-inch skillet over medium heat. Brown meatballs thoroughly. Remove meat balls; drain oil. Drain pineapple, reserving juice. Add bouillon, green pepper and pineapple. Simmer 5 minutes. Combine remaining ingredients; add to skillet. Cook, stirring constantly until mixture comes to a boil and thickens. Add meatballs. Cover; simmer 15 minutes. Serve over rice. Yields 6 servings.
Blend frozen strawberries with ginger ale in blender until slushy. Garnish each serving each mint. Serve immediately.
Spread bite-sized bits of lettuce on bottom of large salad bowl. Sprinkle onion, celery and green pepper in layers on top of lettuce. Add parboiled peas. Sprinkle 1 tablespoon sugar on top. Spread 1 pint of mayonnaise on top (like icing) until entirely covered. Sprinkle Cheddar cheese (grated) on top. Cover with plastic wrap and set in refrigerator for 6 to 8 hours. Will keep well for 2 to 3 days.
Let dough rise. Roll out into rectangle. Spread sausage evenly over dough, also, cheese, parsley, garlic salt and pepper. Roll dough jellyroll fashion. Place seam side down on cutting board. Cut into 1-inch slices. Bake at 300° for 25 to 35 minutes on greased cookie sheet until brown and sausage is done.
Grease one 9 x 13-inch pan. Spread pecans and coconut on bottom of pan. Mix cake mix by directions and pour into pan. Melt together cream cheese, margarine and confectioners sugar and pour on top of cake batter. Bake at 350° for 1 hour or until good and brown.
Combine: 1 1/2 cups sugar, 1/3 cup milk, 6 tablespoons margarine. Heat in saucepan and bring to a full boil, stirring constantly. Boil 4 minutes over medium heat while stirring. Remove from heat; stir in chocolate chips until melted. Add 1/2 jar Marshmallow Creme and 1/2 teaspoon vanilla. Stir well until blended. Pour into greased 13 x 9-inch pan. Repeat this process with remaining ingredients, substituting peanut butter for chocolate chips. Pour and spread on top of chocolate layer. Cool and cut into pieces, can be frozen.
Sift dry ingredients, then add milk, egg, vanilla and oil. Beat for 2 minutes; pour into pan. Bake in 350° oven for 25 minutes (or until top is light brown).
Mix chicken, zucchini, tomato, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in blender on high speed, 1 minute with wire whisk or hand beater or until smooth. Pour evenly over chicken mixture. Bake about 35 minutes at 400° or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and zucchini slices, if desired. Makes 6 servings.
Slice eggplant in half and scoop out meat. Saute onions in 2 tablespoons olive oil. Add meat of eggplant plus all other ingredients. Add flour to thicken to proper consistency. Cook over moderate heat for 10 minutes. Let cool. Stuff eggplant mixture back into shells. Bake in 350° oven 30 minutes. Serves 6.
Combine cake mix and butter with 1 egg. Press in 9 x 13-inch pan. With mixer, beat 8 ounces cream cheese, 2 eggs and box of powdered sugar. Pour over cake mixture. Bake at 325° for 35 minutes.
Beat eggs. Add evaporated milk and sugar and beat well. Grease iron skillet with butter. Dip bread slices in egg mixture and fry on greased skillet until each side is golden brown. Sprinkle with a little powdered sugar and serve with cold milk. May also be served with cane or maple syrup.
Place pork chops in a lightly greased baking dish. Sprinkle with salt and pepper. Combine remaining ingredients. Pour over pork chops. Cover and bake at 350° for 1 to 1 1/2 hours.
Cream together butter, oil and sugar. Add eggs to this. Mix together flour, cinnamon and other spices. Coat raisins, dates and nuts with flour. Liquify bananas in blender. Mix all ingredients together. Bake at 350° for 50 minutes. Makes 2 loaves.
Place 1/2 of the graham crackers on bottom of 13 x 9 x 2-inch pan. Cream butter, sugar and egg yolk. Blend the pineapple and nuts into beaten egg white. Combine the 2 mixtures and spread on top of graham crackers. Top with remaining graham crackers.
Cut stew meat into small pieces. Brown stew beef in large pot; add 1/4 cup flour and mix. Add water to cover stew beef. Add celery and onions; cook on low heat about 1/2 hour. Add bean sprouts, keep on low heat and cook until bean sprouts are done, about 1 hour. Add soy sauce; mix well and enjoy.
Clean and pound conchs. Slice very thin or dice very small. In bowl, sift together flour, baking powder and salt. Make a well in the center. Combine egg with milk and gradually add to center of flour mixture. Blend gently to make a smooth batter. Mix conch in batter; fry in deep fat.
Beat eggs. Blend in sour cream, oil and creamed corn. Mix in corn meal. Pour into a greased 8 or 9-inch square baking pan. Bake at 375° to 400° for 30 to 40 minutes or until done.
Mix all ingredients, except vanilla, including nuts. Bring to boil to 240° (very important). Cook 25 minutes. Add vanilla. Beat until very thick. Cut while warm.
Four and season meat brown in frying pan. put meat into a casserole- top with onion slices and mushrooms. Make gravy in fry pan. Add cheese and sour cream.
Combine all ingredients except coconut in an electric blender. Cover and blend on low speed for three minutes. Pour into greased 9-inch pie dish. Let stand about five minutes then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Cook bacon until crisp. Drain and crumble (save drippings in the pan). Add vegetables to the drippings. Cover the vegetables and cook over a low heat until just tender, 5 to 8 minutes. Add the salt and pepper in the last 2 minutes. Place in a serving dish and sprinkle the crumbled bacon over the top. Serves six.
In a bowl, mix sugar and flour in half and half. Put dots of butter in bottom of pie shell. Fill shell completely with filling. Filling will shrink while baking. Bake at 325° for 1 hour.
Melt together marshmallows and chocolate. Add boiling water and mix until smooth. Cool. Beat eggs until foamy. Add sugar and beat until thick and lemon colored. Add vanilla, chocolate mixture and sour cream. Then add flour, soda and salt. Bake at 350° for 25 minutes in a 9 x 12-inch pan.
Mix all ingredients in large bowl. Put into a greased casserole dish. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together in pan and cook for 5 minutes. Then pour into container and refrigerate. Use as barbecue sauce or steak sauce.
Mix sugar and shortening. Add egg. Sift flour, baking powder and salt. Add with milk. Blend in blueberries. Spread in a 9 x 11-inch pan and sprinkle with topping made of remaining ingredients. Bake at 375° for 40 to 50 minutes.
Saute onion in margarine and combine all ingredients in a buttered baking dish. Bake at 350° for 25 minutes.
Into 12 ounce Tom Collins glass, put juice of 1 lime/lemon, powdered sugar and carbonated water (lemon/lime soda is okay). Fill glass with shaved ice and stir thoroughly with swizzle stick. Then add bitters and rum. Fill with soda and serve with swizzle stick in glass. Individual is to do final stirring.
Brown sausage/ham pieces, onion, seasonings and parsley. Drain well and cool. Beat 1 egg and add to sausage mixture, along with shredded cheese. Roll out each loaf of bread (use very smooth surface), making a 6 x 18-inch rectangle. Spoon sausage mixture onto center of dough. Starting at long ends, roll up dough. Pinch to seal.
Dredge meat with flour; sear in hot fat in large heavy skillet. Add paprika; stir so meat is colored. Remove meat. Add onions, cook over moderate heat until soft. Add tomato paste; replace meat. Add beef broth. Cook or bake, covered, until meat is done (15 minutes if tenderloin is used; 2 hours for less tender meat, such as round steak). Season to taste. Mix cornstarch in cold water. Add to meat mixture. Simmer until sauce is smooth and thickened. Turn off heat. Add some of the hot sauce to sour cream, then stir sour cream into remaining sauce. Serve with wide noodles.
In large bowl, combine rice with peppers and onions. In measuring cup, blend salad oil, vinegar, sugar, lemon juice, curry and salt. Cover and refrigerate. Makes 8 servings.
Combine sugar, vinegar and oil in saucepan; mix well. Place over medium heat until heated. Cool. Drain and rinse sauerkraut in cold water; squeeze dry. Combine with vegetables; mix well. Pour dressing over it and refrigerate.
Cook beef and onion in skillet until browned. Stir in next 7 ingredients. Simmer 15 minutes. Pour into 2 1/2-quart casserole.
Mix and cook to soft ball stage. Add 1 teaspoon vanilla and beat until spreadable.
Mix well. Chill 2 hours. Roll into balls, press with fork and bake at 350° for 10 minutes.
Fold all ingredients together. Place in well-greased casserole. Refrigerate overnight. Bake at 325° for 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes before serving. Makes 4 ample servings or 12 small ones. Good reheated in microwave.
In food processor or blender, chop garlic. Add remaining ingredients (except pasta). Process until well blended. Spoon over pasta; toss to coat. Serve hot or cold. Makes 10 cups.
In medium bowl, combine flour, cornmeal, baking powder and salt. In a small bowl, mix egg and milk. Stir into dry ingredients until just moistened. Drop by tablespoons into hot oil in fryer. Fry about 2 minutes each side until golden brown. Drain. Serve hot.
Dissolve yeast in warm water. Add cake mix and flour. Knead dough. Let rise until double. Roll out and sprinkle with brown sugar and cinnamon. Roll up and slice. Let rise. Bake at 350° for 15 to 20 minutes until brown. Frost with favorite icing. (I use 1 cup powdered sugar and enough water to make a thin glaze.)
Combine all ingredients and mix well. Divide mixture and pour into 2 greased 9-inch pie plates. Bake 30 to 40 minutes.
Brown hamburger and onion. Add zucchini, salt and pepper, green chilies and corn. Cover and cook until tender, stirring occasionally.
In a 4-quart bowl or 13 x 9 x 2-inch microwave-safe dish, melt butter on High for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Use Italian dressing to marinate chicken in overnight. Cook on grill or bake. Tastes great.
Place milk, one scoop ice cream and chocolate sauce in blender. Blend for 2 seconds. Pour into a glass and top with the other scoop of ice cream.
Preheat oven to 350°. Cut chicken into pieces about 1 x 2-inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese five-spice together. Add chicken and marinate 20 minutes, turning once.
Cut tomatoes into slices about 1/2 inch thick. Beat egg and water slightly. Dip slices in egg and roll in bread crumbs which have been seasoned with salt and pepper. Allow tomatoes to dry somewhat before frying or place in refrigerator for about 1/2 hour. Place tomatoes in hot oil in heavy skillet. Brown on one side and turn carefully. Reduce heat so tomatoes will have sufficient time to cook before browning. Garnish with chopped parsley and serve at once.
Combine all ingredients, mixing well. Place in a bowl. Marinate overnight before serving. Yields 8 to 10 servings.
Use a 12-inch or larger skillet. In a large skillet over medium heat, cook onion, bell pepper, crumbled ground beef, sausage and garlic until meat is lightly brown. Add tomato sauce, tomatoes, chili powder, cayenne, salt and beans; stir to blend. Bring to a boil; reduce heat and simmer 45 minutes, covered. Serves 8 to 10.
Cook broccoli as directed on package. Crush crackers until like meal, then in a greased casserole dish, put a layer of drained broccoli, then a layer of cheese and next, a layer of crumbs. Pour melted oleo over all. Bake for 20 minutes at 320°.
Make a 1/2-inch layer of slightly crushed crackers in the bottom of one 9-inch pie pan. Use approximately 8 whole crackers to make side crust by standing them up around the edge of pie pan.
Unwrap the caramels the night before starting. Mix together the butter and sugar. Add eggs, then rest of ingredients. Pour batter into a 9 x 13-inch pan sprayed with Pam. Bake at 325° for 35 minutes.
Set oven at 350°. Melt butter in small saucepan. Add brown sugar, heat, stirring constantly, until mixture becomes thick and syrupy. Remove from heat and divide into two 8-inch layer cake pans. Core and slice apples. Arrange attractively in syrup and set aside.
In medium bowl, combine mayonnaise, scallions, cheese, Tabasco, curry powder and crab. To serve, place mixture on bread rounds and broil until golden. Serve immediately.
*Preferably any of the many whole grains, as golden wheat, oat-wheat, whole wheat, etc.
Cook lasagna noodles according to package directions, but do not add salt. While noodles are cooking, preheat oven to 350°. Spray a 9 x 13-inch baking dish with vegetable cooking spray; set aside.
Beat all ingredients together. Have a greased (oiled) skillet in a 450° oven. Pour mixture into medium size skillet. Bake for 35 to 40 minutes, until browned.
Mix all ingredients together. Stir in crackers. Bake at 275° for 20 to 25 minutes.
Mix the cheese, onion, celery and mayo together with the vegetables. Put in casserole dish. Pour melted margarine on top along with the crushed crackers. Bake at 350° for 30 minutes.
Lightly grease shallow 1 1/2-quart casserole pan. In medium saucepan, bring water to a boil. Remove from heat. Add milk, salt and garlic; stir. Add instant potatoes and sour cream; mix well. Spoon potatoes into greased casserole. Sprinkle with onions and cheese. Bake until brown, maybe 30 to 60 seconds. Makes 8 servings (at 1/2 cup).
Peel and slice potatoes thin; place one layer in greased casserole. Sprinkle with onion, green pepper, salt and pepper. Add more potatoes and another layer of onion, green pepper, salt and pepper. Continue until all ingredients are used. Add 4 cups of milk to cream of mushroom soup and spread over top. Cover and bake until potatoes are tender at 350°. Serves 4.
Blend cookies in blender a few at a time. Put half of mixture in 9 x 13-inch dish. Mix 1/2 cup butter with the cookie crumbs and spread evenly to form crust. In separate bowl, mix the 2 boxes of instant pudding with milk. Mix in Cool Whip, cream cheese and powdered sugar. Pour on top of crust. Add remaining cookie crumbs on top. Refrigerate.
Beat cream cheese, lemon juice, milk, green onions, liquid smoke and dill weed with a mixer until light and fluffy. Beat in salmon. Chill overnight for flavors to blend. Serve on bread or crackers.
Heat the oil in a deep fryer to 375 degrees. Combine the buttermilk and Tabasco in a shallow bowl. Place corn into buttermilk mixture and turn to coat. Combine the corn meal, flour, and Essence seasoning. Mix well. Remove each ear of corn from the buttermilk and place in the cornmeal mixture coating well. Place on a rack to allow the coating to set. If needed, coat again with the cornmeal mixture. Carefully drop each ear of corn into the hot oil and fry until golden brown. Drain on absorbent paper. Serve warm.
Cook the macaroni in two quarts of salted water until tender. Blend milk with soup and add beef, cheese, garlic salt and onion. Grease a large casserole and fill with alternating layers of beef mixture and macaroni. Sprinkle crumbs on top and dot with butter. Bake, uncovered, at 350° for 45 minutes. Serves 8.
In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes. Stir in raspberries, lemonade concentrate and remaining water. Refrigerate overnight. Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over rice.
Cut the green pepper and onion fine. Saute in a little margarine. Add hamburger and let simmer slowly until hamburger is done. After the rice is cooked until about done, drain it.
Put in a large bowl for 24 hours, stirring many times. Keep in covered tin.
Preheat oven to 325°. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop batter by 1/4 cupfuls onto ungreased cookies sheets, spacing apart. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks and cool. Makes about 3 dozen.
Melt butter in saucepan with milk. In bowl, beat eggs until thick. Add sugar. Mix dry ingredients together. Add to eggs mixture. Add milk and vanilla.
Mix together. Press in bottom of pan. Bake 15 minutes at 400°. Next day or when it's cold, mix the filling.
Saute chicken strips in salsa until white. Add salsa to keep from sticking while cooking.
Mix together first 4 ingredients. Stir together flour and salt. Pour yeast mixture over flour mixture. Knead well or use mixer with dough hook. Place in bowl sprayed with oil spray. Cover with Saran or Saran quick cover and let rise 10 minutes. Punch down. Rise 10 minutes. Punch down. Rise 10 minutes. Punch down (3 times). Then cut dough into 3 sections. Roll into rectangle and shape into loaf. Place on greased/oil/parchment paper cookie sheet and let rise 20 minutes. Bake at 400° for 25 minutes.
Score ham; stud with whole cloves. Heat ham according to label directions. Drain pineapple, reserving 1/2 cup juice. Combine the reserved juice with remaining ingredients in small saucepan. Heat, stirring constantly, to boiling. Boil 1 minute. During last 30 minutes of baking, brush ham with pineapple glaze several times. Garnish ham and serving platter with pineapple. Serve extra glaze as sauce over sliced ham.
In a mixing bowl, beat cream cheese and sugar until smooth. Add Cool Whip and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined. Beat on high for 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cheese layer. Chill. Garnish with nuts and/or Cool Whip, if desired.
Lay crescent roll dough out flat (do not separate individual rolls) on a shallow baking pan. Bake the dough per the directions on the can. Let cool. Combine sour cream, cream cheese and dressing to make a sauce. Cover the crust with sauce. Top with slices of your favorite vegetables. Refrigerate until ready to serve.
In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned.
Boil chicken and cut into chunks. Mix together cheese and Ro-Tel and microwave until it is a consistency to pour. Cook noodles and drain. Mix together chopped chicken, Ro-Tel-cheese mixture, cream of chicken soup and cooked noodles. Mix well and put in a casserole dish. Bake until bubbly.
Mix all ingredients together except cake mix, nuts and butter. Spread pumpkin mixture in greased and floured 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin. Drizzle melted butter over dry cake mix; bake 1 hour at 350°. Serve with ice cream or whipped topping.
Preheat oven to 350°. Mix eggs and milk together. Crush potato chips. Dip chicken thighs in egg mixture, then in crushed potato chips. Place in pan; bake for 20 minutes. Turn and bake for 25 to 30 minutes. Serves 3 to 4.
You can mix nuts and raisins, nuts and coconut or use nuts alone or raisins alone. Cream butter and sugar together. Add eggs, 2 at a time, mixing well after each addition. Add flour, a little at a time, and mix well. Add vanilla, nuts and apple.
Tie yarn to the top of pine cone. Cover pine cone with peanut butter, then roll in bird seed. Hang feeder in tree and watch the birds enjoy.
Add the eggs; stir with sugar mixture. Add remaining ingredients. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Cook squash with salt and pepper until tender. Drain and mash. Add other ingredients. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Cover with buttered bread crumbs and cook 10 minutes longer.
Saute onion in butter. Stir in all ingredients and 1/2 of cheese. Spoon into casserole dish. Top with remaining cheese. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
In a bowl, mix yeast and water and allow the yeast time to bloom (approximately 10 minutes). In a large bowl, mix 1 1/2 cups flour and the blended yeast. Cover well and keep warm. Allow to rise for 1 1/2 hours. Dice pepperoni (1/2 x 1/2 x 1/4) and shred the Swiss cheese. Reserve in bowl.
Reserve 1/4 cup tomato sauce. Combine ground beef, remaining tomato sauce, bread crumbs, egg, onion, Worcestershire sauce, garlic, salt and pepper, mixing thoroughly. Shape beef mixture into an 8 x 4 1/2-inch loaf pan. Place on rack in an open roasting pan. Combine brown sugar and mustard and blend with reserved tomato sauce. Spread over top of loaf. Bake at 350° for 1 hour. Yields 6 servings.
Brown ground beef and onion in a skillet. While this is browning, cook macaroni. After ground beef is browned, drain excess fat. Drain water from macaroni. Mix macaroni, ground beef and cream of mushroom soup together. Salt and pepper to taste; cook until all ingredients are hot. Before serving, add sour cream.
Mix together oleo and flour. Put in a 9 x 13 baking dish. Bake at 350° for 15 minutes.