HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and evaporated milk until soft ball forms in cold water. Add margarine, vanilla and peanut butter. Beat the ingredients until you get a good spreading consistency. Spread on greased cookie sheet or platter. Fudge can be cut and served or can be refrigerated.
Dissolve yeast in lukewarm water. Combine salt, sugar, oil and cold water. Add yeast and egg and 2 cups flour. Beat until smooth. Add 2 2/3 cups flour. Place in greased bowl. Cover. Let rise until doubled in size. Punch down. Place in refrigerator or make into rolls. Will keep 3 or 4 days in fridge. Bake at 400°.
Mix all ingredients well with hands. Make 2 rolls; wrap in foil. Bake at 250° for 45 minutes. Open foil and bake 15 minutes. Cool and serve.
Arrange chicken breasts in a lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes. Yield: 6 servings.
Mix shortening, sugar and eggs. Stir in buttermilk. Combine with sifted dry ingredients. Drop on greased baking sheet and bake at 400° for 10 minutes.
Have a 13 x 9 x 2-inch baking dish ready. Coat a nonstick skillet with nonstick cooking spray. Cook eggplant (in batches) over medium heat 4 minutes per side or until golden and tender. Mix spinach, Ricotta and cottage cheeses, 1/2 cup of the Parmesan cheese and the eggs until blended. Heat oven to 350°. Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Place 3 noodles lengthwise on top. Cover with half the spinach mixture, then half the eggplant and 5 slices Mozzarella cheese. Repeat for second layer. Top with remaining noodles, overlapping to cover, then remaining sauce and Mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake 1 hour or until bubbling and lightly brown around edges. Let stand 15 minutes before cutting in 12 pieces. Serves 12.
Lightly grease a 9 x 13-inch pan. Spread the pineapple over the bottom of the pan. Add layer of berries and sprinkle 3/4 cup sugar over fruit. Sprinkle dry cake mix over fruit layers. Top with generous amount of nuts. Drizzle with melted butter. Finally, for a crunchy glaze, sprinkle the 1/4 cup sugar. Bake in a preheated oven at 350° for 35 to 40 minutes. After pizza has cooked 25 minutes, take a spoon and cut down throughout the pizza in many places to permit juice to come up.
In a large pot of water, covering about half of the cabbage, bring to a boil, then turn cabbage head. Boil about 5 minutes until soft and pliable. Mix ground beef, rice, onion and a few of the tomatoes that have been crushed. Into bottom of a large pot, pour the sauerkraut. Take off 1 leaf of cabbage at a time. Place a small ball of meat mixture in center. Wrap leaf like a little package. Lay on top of sauerkraut with folded side down. Continue until all meat is used. Pour remaining tomatoes (crushed) over cabbage rolls. Cook on slow burner for 1 to 1 1/2 hours. Keeps well. Recipe may be doubled. Goes good with mashed potatoes and corn bread.
Rub potatoes through a sieve. Add eggs, salt and baking powder. Add enough flour to make the mixture stiff enough to shape into small balls. Fry in hot fat; drain and serve hot.
Melt butter and chocolate chips. Add 1 cup of peanut butter. Mix. Take off burner, then add 1 package traditional Chex mix. Put in a large bowl with powdered sugar and shake up. Spread on wax paper and let cool. Serve in a dog food bowl.
Put water in a large bowl. Add yeast; stir. Add onion, sugar, salt, shortening, oregano and two cups of flour. Beat 2 minutes on medium speed. Stir in remaining flour. Let rise 1 hour.
Beat all ingredients together. Bake in greased and floured Bundt pan at 350° for about an hour. Cool.
In a large bowl, dissolve gelatin in boiling water. Stir in sherbet. Refrigerate until partially set. Fold in whipped topping. Place cake in dish, 13 x 9 x 2-inch. Arrange oranges over cake and pour gelatin mix over the top. Cover and refrigerate 4 hours or until firm. Makes 15 servings.
Preheat oven to 325°. Sift dry ingredients and mix them well. Mix well the eggs, sugar (or substitute) and oil. Add the dry ingredients and mix. Add the apples and nuts. Bake at 325° in an 11 1/2 x 17-inch greased pan for 25 minutes.
Dissolve gelatin and sugar in boiling water. Stir. Add juice and cold water. Add almond extract. Chill thoroughly. To serve, pour into punch bowl. Stir in sherbet and finish with ginger ale poured slowly. Will make 5 quarts or 40 (1/2 cup) servings.
Boil squash and chopped onion to desired doneness; remove from heat. Add remaining ingredients, crumbling the crackers very fine. Add a little grated cheese to the mixture, reserving some for the top. Mix and pour into casserole dish; top with grated cheese and bake at 350° for approximately 30 minutes or until bubbly.
Combine ground beef and Manwich according to instructions on can. Prepare crust according to directions. Spread Manwich over crust. Top with cheese. Bake in a 350° oven for 15 minutes. Serve with lettuce, tomatoes and sour cream.
Mix together sugar, vinegar, oil and water. Bring to a boil. Cool a few minutes. Drain the beans, peas and corn. Add celery, onions and bell pepper. Toss together to mix. Pour vinegar mixture over vegetables. Refrigerate overnight and stir occasionally. This keeps several days in refrigerator.
Layer asparagus, peas and soup in casserole. Dot each layer with butter. Top	with crushed crackers and butter. Beat egg and mix with milk. Pour over vegetables and crackers. Put thin layer of grated cheese on top and bake in 450° oven until bubbly hot. Put on another layer of cheese and return to oven until cheese is melted and slightly brown.
Method: Mix meat with catsup, spices, eggs and water. Soak bread crumbs in milk. Saute onion in 1 tablespoon butter until golden. Add to meat and mix thoroughly. Form into balls 1-inch in diameter and brown in rest of butter. Cover and cook over low flame about 20 minutes, turning when needed (once or twice). Makes about 60 meatballs.
Mix and press in 10 x 13-inch pan. Bake at 400° for 15 minutes; cool.
Beat sugar and oil until fluffy. Add egg yolks to dry ingredients. Mix well. Add buttermilk, coconut and nuts. Beat egg whites until stiff. Blend in. Bake at 350° for 30 minutes. Makes three 9-inch pans.
Brown ground beef and drain. Mix it with tomato sauce and spaghetti sauce mix in a casserole dish. Cover with both cheeses and pepperoni. Completely cover entire mixture with crescent rolls. Bake in 350° oven for 30 to 35 minutes or until rolls are golden brown.
In large pot, place a layer of tomatoes and sprinkle with salt. Then add a layer of onions and red peppers; salt. Continue layers until vegetables are done. Let stand overnight; drain well. Cover with vinegar and spices. Boil slowly 4 or 5 hours.
Preheat oven to 350°. Cook macaroni according to package directions; leave slightly undercooked. Drain. Blend together egg whites, skim milk, cottage cheese, Cheddar cheese, white pepper and parsley. Mix sauce with macaroni and spoon into 1-quart baking dish sprayed with vegetable spray.
Blend cherry pie mix, pineapple, jello and gelatin and bring to a boil. Cool. Add nuts and celery. Mold and chill. Can be served 1 to 8 days after making. Does not melt easily.
Mix all ingredients (do not use mixer). Pour in greased and floured Bundt pan. Bake about 1 hour and 20 minutes at 350°. Cool.
Cream the sugar and oil. Add raisins and set aside. Sift together the flour, spices, salt and soda. Add alternately with mixture of milk and molasses. Divide dough into fourths and shape each section into roll 12 inches long. Place on greased cookie sheets and bake 15 to 25 minutes at 350°.
In large, deep skillet, add olive oil and butter, then saute onion for 3 to 4 minutes over medium-high heat, then add garlic. Stir and heat another 2 to 3 minutes. Add potatoes and sausage, salt, pepper and water. Reduce heat to medium-low, cover and cook for 30 minutes, stirring occasionally and scraping the bottom to prevent sticking and scorching. Remove from heat and serve.
Fry bacon crisp and drain. Add ground beef to bacon and cook until pink is gone but not brown. Add beans, tomatoes, spaghetti, the first brown sugar, parsley, oregano, celery, salt and pepper. Put in baking dish. Put onions on top. Add last brown sugar and bake at 350° for 3 hours.
Preheat oven to 350°. Line 24 muffin pan cups with fluted liners. In large bowl, with mixer at low speed, mix flour, sugars, baking powder and salt until combined. Add milk, peanut butter, margarine or butter, vanilla and eggs; beat until blended. Beat 1 to 2 minutes or until creamy. Spoon batter into muffin cups, filling about 2/3 full. Bake 20 to 22 minutes or until toothpick comes out clean. Immediately remove cupcakes from pan to cool. When cool, frost and enjoy!
Crush saltines and spread into bottom of glass baking dish. Boil sugar and butter; pour it over crushed saltines. Sprinkle with chips and almonds. Bake at 350° for 12 to 15 minutes. Cool and break into pieces.
In large skillet, cook bacon over medium-high heat for 2 minutes (bacon will not be done); remove bacon from skillet, reserving drippings in skillet. Flatten chicken slightly with palm of hand, season with salt and pepper, if desired. Place 4 chicken breasts in bacon drippings. Cook 6 minutes on each side or until chicken is no longer pink in center. Cool. Cover and refrigerate this chicken for another day. Return bacon to skillet. Add remaining 4 chicken breasts and cook bacon until crisp and chicken is no longer pink in center. Add tomatoes, olives and garlic salt. Cook, uncovered, about 5 minutes or until slightly thickened. Serve with rice. Makes 4 servings.
Beat egg whites until stiff. Add baking powder, vanilla and sugar. Add Ritz crackers and pecans. Pour into highly greased pie pan. Bake 35 minutes at 325°. Serve with whipped cream or Cool Whip.
Mix well with hands and form into 30 meatballs. Place on ungreased cookie sheet and bake at 375° for about 25 minutes. (Cut one open to see if it is cooked inside.) These may be made ahead of time and frozen.
Cream sugar, shortening and butter. Add other ingredients; beat 3 minutes. Bake in 2 greased and floured loaf pans for 1 hour at 350°.
In a large kettle or Dutch oven, brown beef, adding oil if desired and drain. Add onion, garlic powder, pepper and water and bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender. Add tomatoes, cumin, and salt and return to a boil. Reduce heat and cover and simmer for 15-20 minutes until meat is tender (cook until tomatoes and onions are thick). Yield: 4 servings (1 quart).
Coat a wok or large nonstick skillet with Cooking Spray; drizzle Oil around top of wok. Heat at medium-high heat (375) until hot. Add Chicken, and stir-fry 2 minutes or until lightly browned. Remove from wok, and drain well on paper towels. Add Onion and next 8 ingredients; stir-fry 4 minutes or until crisp-tender. Return Chicken to wok; stir-fry 2 minutes. Serve over rice. Yield: 4 (2-1/4-cups) servings.
Heat oven to 375°. Mix all ingredients. Shape into 3/4-inch balls. Place about 2 inches apart on greased cookie sheet. Bake until set, 15 to 18 minutes. Serve immediately. Makes 6 dozen at 30 calories each.
Clean and hollow out the mushrooms (as many as you want). Mix cream cheese, green onions and bacon. Kim tells Robert, "Take them little devils and stuff them!" Bake at 375° until heated through.
Prepare pastry for two-crust 9-inch pie. Fill bottom shell with 6 medium apples, sliced. Combine cornstarch, cinnamon, salt, sugar, melted margarine and 1/3 cup Karo syrup. Pour over apples. Cover with top crust and bake in 425° oven for 45 minutes or until crust is browned and apples are tender. Remove from oven. To top, mix brown sugar, flour, 2 tablespoons Karo syrup, soft margarine and nuts. Spread over top crust; return to oven for 10 minutes or until top is bubbly.
Cake: Fits 17 x 11 x 1-inch pan. Boil together 2 sticks margarine, water and 4 heaping tablespoonfuls cocoa. Remove from heat. Add, beating after each addition, flour, sugar, salt, eggs, sour cream and baking soda. Bake at 375° for 20 to 25 minutes.
Combine ingredients except sausage and put in crock-pot. Cover and cook on low 8 hours or high for 4 hours. Remove bay leaves. Serve over cooked rice.
Dissolve the package of gelatin in cold water. Set aside. Mix flour and sugar in a saucepan. Add milk gradually to avoid lumps. Add salt and egg yolks. Cook until thick. Remove from heat and add gelatin and 1 teaspoon vanilla. Let cool. Beat 3 egg whites stiff with 3 teaspoons ice water. Add 1/3 cup sugar. Add cooled custard to egg whites; fold gently. Place into vanilla wafer pie shell; cool until firm. Top with Cool Whip and chocolate shavings.
Bake pie crust 10 minutes at 350°. Remove and sprinkle 1/2 cup Mozzarella in bottom; let melt as it cools. Cut tomatoes in wedges and drain on paper towel. Chop garlic. Mix remaining Mozzarella, Parmesan and mayo. Place wedges in crust, sprinkle garlic, then basil on top of tomatoes. Smooth mayo mixture over all. Bake at 350° for 35 minutes until brown and bubbly.
Heat oil in a large saucepan. Add coconut and cook and stir until browned. Add onion and cook 1 minute. Stir in rice. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 25 to 30 minutes until liquid is absorbed and rice is tender. Remove from heat. Stir in mango. Sprinkle with chives.
Heat oven to 450°. In ungreased 9 x 9 x 2-inch baking pan, mix rhubarb, strawberries and 1 1/2 cups sugar. Place in oven.
Combine 1/2 can tomato sauce, mustard, brown sugar and vinegar in bowl; blend well. Set aside. Mix beef, sausage, eggs, onion, salt, pepper and stuffing mix with 1/2 can tomato sauce. Shape into loaf in a shallow baking pan. Bake at 350° for 1 hour, basting with the prepared sauce every 15 to 20 minutes.
In large skillet saute onion and beef until brown. Add next 8 ingredients. Simmer covered, stirring occasionally, for 1 hour.
Mix Cheddar cheese and onions throughly. Put about 1/4 c. of mixture on each tortilla and roll semi-tight, about the size of a quarter. Place in 2-9x13-inch pans. Keep covered in refrigerator until ready to use. Pour the chili over the enchiladas in each pan. Cover with foil and cook in a 350° oven for 10 minutes. Remove foil and sprinkle the top with American cheese. Cook until just melted. Serves 8 (2 enchiladas per serving).
Mix sugar, oil and oleo together. Add eggs and beat well. Add pumpkin and water. Continue beating. Add remaining ingredients and mix well. Pour into greased and floured bread pans. Bake at 350° for 1 hour or until tests done. Makes 2 loaves.
Boil water and margarine. Add flour; mix vigorously. Remove from heat for 5 minutes. Add eggs, one at a time, and mix. Drop from a tablespoon onto a greased cookie sheet. Bake at 375° for 40 to 45 minutes. Cool on rack.
Combine flour, baking powder and salt. Cut in butter with pastry blender or fork. Add the eggs and enough milk to make a dough that holds together and can be kneaded.
Mix 1 tablespoon sugar and cinnamon in small bowl; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla. Sift together flour, soda, salt and cream of tartar in medium mixing bowl. Add to creamed mixture and mix well. Shape dough into 1-inch balls and roll in reserved sugar cinnamon mixture. Place 2 inches apart on lightly greased pans. Bake at 400° for 6 minutes or until lightly browned. Cool on wire racks. Makes about 4 dozen.
Preheat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and juice; mix well. Pour into crust; bake 50 minutes or until center is set. Top with sour cream; bake 5 minutes longer. Chill. Serve with Raspberry Topping.
Heat oven to 350°. Cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Sift the flour, baking powder, baking soda and cinnamon together. Add to butter mixture, mixing until blended. Stir in nuts and dates.
Heat the olive oil in a saucepan. Add the onion and garlic and cook gently, stirring for 4 to 5 minutes, taking care that they don't brown. Stir in the sugar and cook for another minute, then add the tomatoes, bay leaf, allspice and 1/2 teaspoon salt.
Mix all ingredients. Pour into greased 9-inch, 2-quart casserole. Bake for 25 minutes at 400°.
Mix tomato sauce with macaroni. Brown sausage, onion and green pepper together. Mix in pizza sauce with all ingredients. Top with grated cheese. Bake at 400° for 20 minutes or until golden brown.
Thoroughly rinse and drain kidney beans. Combine vinegar, oil, oregano, salt and pepper; mix with beans. Blend in celery and onion; chill. Serve in crisp lettuce cups.
Put water on to boil and cook spaghetti as directed on box. In the meantime, cut bacon in small pieces and fry until done. After spaghetti is cooked, rinse and drain in colander. In a large casserole dish, put a layer of spaghetti in bottom of dish followed by salt and pepper, pieces of bacon, crushed tomatoes and sharp cheese. Repeat again, ending with sharp cheese. Bake, uncovered, for 45 to 60 minutes at 350°.
Make cake as directed on box. Let cool and punch holes in it with a fork. While cake is baking, mix jello with 3/4 cup hot water and 1/2 cup cold water. Let cool to room temperature. When cake is cooled, pour jello mixture through the holes.
Preheat oven to 350°. In large bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pie spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan. In large bowl, beat cheese until fluffy. Gradually beat in milk, then remaining 2 eggs, pumpkin, 2 teaspoons spice and salt. Mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until done. Cool. Chill; cut into bars. Refrigerate.
Line bottom with 1 layer pie crust in greased 7 x 11-inch dish. Make sure sides are covered. Bake 3 to 4 minutes at 450°. Cook vegetables and drain. Cook onion and mushrooms in pan in butter until tender. Stir in flour, salt and pepper. Add water, milk and chicken bouillon all at once. Cook and stir until thick and bubbly (1 to 2 minutes). Stir in vegetables, chicken and parsley; heat until bubbly. Fill crust-lined baking dish; place second pie crust on top. Pinch edges together. Bake 10 to 12 minutes or until crust is golden brown. Makes 6 servings.
Mix flour, baking powder and salt (dry ingredients). Melt oleo; add brown sugar. Stir until well blended. Let cool slightly (about 10 minutes). Add eggs, one at a time and beat well. Now add dry ingredients, then nuts and chips. Place in greased 11 x 17-inch pan. Bake at 350° for 20 or 25 minutes or until done.
Combine oil, sugar, eggs and 1 teaspoon vanilla. Measure and sift flour, salt and soda. Then add to first mixture. Stir in remaining vanilla, apples and nuts. Mix well. Mixture will be very stiff. Pour into a 9 x 13-inch baking pan. Bake at 300° for one hour.
Drain juice of pineapple and add water to make 1 1/2 cups. Drain juice of oranges to make 1/2 cup. Add juices to vanilla pudding mix and cook to make glaze. Add to oranges and pineapple. Refrigerate overnight. Before serving, add remaining fruit. Top with slices of kiwi fruit (optional).
Place cheese in bowl and cream until soft and smooth. Blend in sugar and salt; add eggs, one at a time, beating thoroughly. Blend in milk and vanilla. Spread preserves over bottom of shell. Spread cheese mixture next. Sprinkle with pecans. Bake at 400° for 10 minutes; then reduce heat to 325° and bake 50 minutes more.
Mix all ingredients together. Put in 9 x 13-inch casserole. Let stand in refrigerator overnight or 6 to 8 hours or freeze. Bake in 350° oven for 1 1/2 hours.
Mix all ingredients except ketchup. Form into a loaf. Cover bottom of baking dish with ketchup (about 1/2 inch deep). Place in preheated 350° oven and bake approximately 1 hour. The ketchup and juices from the meat blend and make a wonderful tomato sauce to serve over meat loaf.
Mix pudding mix with milk. Fold in Cool Whip. In a large pan layer wafers, sliced bananas and pudding.
Saute the bacon, beef and onion until browned. Add remaining ingredients and bake at 300° for 1 1/2 hours.
Cook brown rice. Pour one cup Newman's Own into brown rice and refrigerate, covered. Prepare spinach, chopped scallions, chopped celery, drained garbanzo beans, crumbled Feta cheese and cubed tomato into large salad bowl. Cook turkey bacon in microwave 5 to 6 minutes or until done. Crumble on top of salad. When ready to serve, pour brown rice mixture over salad and toss. Croutons to season. Enjoy!
Combine dates and water in a small saucepan. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in pecans. Cool.
Cream sugar and shortening. Dissolve soda in pulp and beaten egg. Add to first mixture. Sift flour with spices; combine with persimmon mixture. Add nuts and raisins. Drop by teaspoonfuls on greased baking sheet. Bake 12 to 15 minutes at 350°. Yields 3 to 4 dozen cookies.
Heat oven to 350°. Cook broccoli as directed. Arrange in ungreased 8 x 8 x 2-inch baking dish. Top with turkey. Mix soup, mayo, juice and curry powder. Pour over turkey. Mix baking mix and egg just until crumbly; sprinkle on top. Drizzle with margarine. Sprinkle with cheese. Bake until mixture is hot and topping is golden brown, about 30 minutes. Serves 4.
Cream sugar and shortening together. Add egg; mix in flour, soda, spices and sour milk. Bake at 350° in small pan until toothpick comes out clean. Use a buttercream icing. Cut in 2-inch squares.
Dissolve yeast cake in water. Sift dry ingredients together; cut in shortening thoroughly. Add buttermilk in dissolved yeast and mix with spoon until flour is moistened. Take out enough for a meal, roll on floured board, cut with cutter and place in shallow greased pan. Let raise and bake about 12 to 16 minutes. Place remaining dough in refrigerator.
Cut zucchini in 1/2-inch slices and then cut them in half. Slice mushrooms thin (if fresh ones). Melt butter in large frying pan. Add all but parsley. Saute, uncovered, until tender. Sprinkle with parsley at serving time. Serves 6.
Cream together shortening and sugar. Add eggs; beat well. Add dry ingredients and mincemeat. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Yield: 5 dozen.
Top with crushed corn flakes (2 cups). Melt 1/2 stick of butter and pour over the top. Bake at 350°, uncovered, for 45 minutes.
Beat egg lightly; add milk and set aside. In a separate bowl, combine sugar, mustard and salt. Mix together and then add vinegar. In a saucepan, combine the two mixtures. Over medium heat, stir until dressing thickens. Cool. Refrigerate. I combine this dressing with Miracle Whip when making potato salad. Delicious and zesty.
Combine eggs, sugar, vanilla and whipping cream; pour in freezer can. Add Eagle Brand milk and stir. Add milk to fill line. To add fruit, reduce milk.
Peel and slice apples. Mix together cake mix, oil, eggs, nuts and apples. Add no liquid, just stir (will get thinner as you stir). Bake at 350° until done.
Using a flameproof, ovenproof covered casserole, brown the salted chops in oil. Cover with rice. Combine soup and milk and pour over rice, making sure all rice is moistened. Cover tightly. Bake in a 350° oven for one hour.
Heat oven to 350°. Beat margarine, sugar and almond extract until fluffy. Stir in combined oats and flour. Divide dough into four equal pieces. Place two portions on opposite corners of a large ungreased cookie sheet. Press each into circle about 1/8-inch thick. Press edges of dough with tines of fork. Repeat with other two pieces. Bake 15 to 20 minutes or until light golden brown. Remove from oven; spread 2 tablespoons preserves on center of each circle. Sprinkle 1 tablespoon almonds over preserves. Cool 10 minutes on cookie sheet. With large knife, cut each circle into 8 wedges. Remove to wire rack; cool completely. Store loosely covered. Yields 32 servings.