HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven 375 degrees. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen balls. Can be frozen uncooked.
Saute onions and celery in butter until tender. Cook the broccoli according to package directions; drain. Cook rice according to package directions. Mix all ingredients together. Put in a buttered casserole. Bake, uncovered, at 350° for 45 to 60 minutes.
Preheat oven to 350°. In large bowl, combine Crisco, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour; mix well. Stir in chocolate chips and nuts. Spread into greased 9 x 13-inch pan. Bake at 350° for approximately 25 minutes. Do not overcook.
Mix all ingredients and pour into unbaked pie shell. Cook at 350° about 1 hour.
Brown ground beef; drain. Place in large saucepan. Add undrained vegetables, water and seasonings. Mix well and bring to a boil. Reduce heat and simmer for 1 hour. Add cheese and salsa, if desired.
Cut margarine into flour until crumbly. Press into bottom of 9 x 13-inch pan. Bake 10 to 15 minutes at 400°. Beat powdered sugar, egg whites and softened margarine until smooth. Spread on cooled layer. Drain pineapple. Spread over second layer. Slice bananas and distribute over the pineapple. Slice the strawberries and spread over the bananas. Spread the whipped topping over the strawberries. Sprinkle the nuts over the whipped topping layer. This serves 12 to 15.
Combine sugar, cocoa, butter and milk; slowly bring to a boil, stirring constantly, over medium heat. Beat exactly one minute. Remove from heat; add vanilla. Cool; beat until desired texture is achieved.
Heat 8-inch skillet on medium-low heat just until hot. Grease skillet with vegetable oil if necessary. Pour scant 1/4 cup of batter into skillet. Immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edges, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer. Makes about 8 tacos.
Heat oven to 375°. Brown meat and drain. Stir in salsa, tomato sauce and taco seasoning mix. Simmer 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano. Line bottom of lightly greased 13 x 9-inch baking dish with half of shells. Top with half of meat mixture. Spoon cottage cheese mixture over meat; then top with remaining taco shells. Spread remaining meat on top and put the shredded and Monterey cheeses on top. Bake 35 minutes or until bubbly. Let stand 10 minutes.
Cream the butter and sugar. Add beaten egg yolks. Melt chocolate; add vanilla and add to batter. Fold in stiffly beaten egg whites and salt. One-half cup of chopped nuts may be added. Spread half of crushed wafers in a buttered shallow pan. Spoon on chocolate mixture 1 inch thick. Sprinkle on remaining crumbs. Refrigerate 24 hours. Cut in squares to serve. Serves 8 to 12.
Dissolve jello in 1 cup hot water. Add sugar, pineapple, lemon juice, salt, pecans, marshmallows and cottage cheese. Refrigerate. When partially set, fold in 1/2 cup whipped cream.
Cook grits in salted water until done and thick. Remove from heat; stir in margarine and garlic cheese until melted. Add milk and beaten eggs. Pour into greased casserole dish and bake 30 minutes at 350°. Remove from oven; sprinkle grated cheese on top. Place cooked sausage or Canadian bacon slices on top. Return to oven for 5 to 10 minutes. Serves 8.
Beat eggs. Add sugar and melted margarine. Then add milk and coconut. Mix well. Pour into 2 unbaked pie shells. Bake for 30 to 40 minutes at 350°.
Mix the first 6 ingredients. Slice off top of bread; scoop out chunks to form a sort of bowl and save chunks. Put in filling. Place top slice on loaf and wrap in foil. Bake for about 1 hour at 350°. Use the chunks of bread as dippers, or use your favorite crackers. A great crowd pleaser!
Mix all ingredients except beets and cook until thickened and clear. Add beets. Cook until heated through.
Mix all together and beat 4 minutes at medium speed. Bake in 2 greased and floured bread loaf pans for 45 minutes at 350°.
Melt bark and peanut butter together. Add the rest of the ingredients. Drop by teaspoon on wax paper.
In a large saucepan, bring broth to boil. Add 3 cups of sliced celery, onion, celery leaves, thyme, black pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf. Place half of the vegetables with some of the liquid in a blender; puree. Return to saucepan and bring to boil. Add barley and simmer, uncovered, until barley is almost tender, about 25 minutes. Add 2 cups celery and simmer until barley and celery are tender, about 3 minutes. If reheated at a later time, add water if needed. This recipe may be doubled. Yields 4 servings. Fresh celery makes broth a meal.
In a large skillet, saute onions, mushrooms and garlic in 1/2 stick butter and oil. Add shrimp; saute until pink. Season with salt. Cover and keep warm.
Drain all ingredients thoroughly. Fry bacon crisp, then drain on paper towel. Fry chopped onions in bacon grease until golden brown and drain on a paper towel. Drain 2 cans kraut and broken up whole tomatoes and put in mixing bowl along with bacon, onion and 1 cup brown sugar. Mix all ingredients and transfer to baking dish. Bake for hour in 350° oven.
Whirl milk, sugar, egg yolks, vanilla and flour in blender. Transfer to double boiler; bring to a boil. Reduce heat and simmer until thick. Do not scorch. Alternate layering vanilla wafers in a casserole dish (larger than 2-quart) and bananas. Pour pudding over. Top with meringue. Bake in a 350° oven until lightly browned.
In 12-inch skillet, heat olive oil over medium heat and cook chicken. Remove chicken and set aside. Add onions, bacon and peas, stirring occasionally until onions are tender. Add wine or broth and cook 1 minute. Stir in alfredo sauce. Return chicken to skillet. Bring to boil. Reduce heat to low and simmer, covered, for 5 minutes and sprinkle with pepper.
Mix together. Boil until thick and then put into cooled pie crust. Makes 2 pies. Take egg whites and make meringue for top of pies.
Boil zucchini 10 to 15 minutes; drain. Mix zucchini, onions, parsley, cheese, garlic, salt, pepper, bread crumbs and eggs. Heat 1/2 inch olive oil in skillet. Drop zucchini mixture by large spoonfuls into oil; cook until browned on both sides. Drain. Yields 6 to 8 fritters.
Mix grape juice and milk. Fold into Cool Whip. Fold in blueberries. Put into 2 baked shells.
Cream butter and sugar well, then add the egg. Sift flour, baking powder and salt and add alternately with milk. Use small amount of flour to coat blueberries, then add to mixture. Spray muffin pan with Pam. Makes 12 muffins. Bake at 400° for about 17 to 22 minutes.
Dissolve Jell-O in hot water. Set aside and let cool. Add to cake mix the oil and eggs, one at a time, then the Jell-O. Place in greased 9 x 13-inch pan and bake at 350° for 25 to 40 minutes.
Beat eggs. Blend together sugar and flour; stir into beaten eggs. Add other ingredients and mix and then pour into pie pans. Bake for 40 to 45 minutes at 350°. This mixture will form its own crust.
Cream butter and sugar. Add next 6 ingredients and beat until smooth. Add baking soda, then add flour 1 cup at a time to mix well. Place dough in cookie press, using flat bar design. Cookies are done when edges are lightly browned and cookies are still soft. Bake at 350° for 7 to 10 minutes. Makes approximately 4 dozen 3-inch cookies.
Mix all ingredients together. Pour in the water and mix with hands until soft. Pat a small amount back and forth between hands until flat and round. Fry in 1 cup shortening until brown. Sprinkle warm bread with powdered sugar or serve warm with honey.
Squeeze all liquid from the spinach; chop onions and water chestnuts. Mix mayonnaise, sour cream and soup mix. Fold in spinach, onions and chestnuts. Cover and chill for 2 hours. Stir before serving. Makes 4 cups.
Mix sugar, oil, eggs and vanilla together well. Mix flour, cinnamon, nutmeg, allspice, baking soda, salt, carrots and raisins together. Add sugar mixture to flour mixture. Bake in 13 x 9-inch pan at 350° until lightly brown, about 40 to 45 minutes. Cover with a cream cheese icing and crushed pecans.
In warm milk, dissolve small amount of sugar with dry yeast. Combine remaining sugar, salt and spices and add to yeast mixture. Fold in 1/3 of flour, then 1 egg, repeating until all eggs and flour are worked in. Knead melted butter in. Cover and let rise until double in size. Divide, roll and braid into loaves. Place on greased baking sheet and let rise to double in size. Brush with one whole beaten egg. Sprinkle with sugar. Bake at 375° for 25 to 30 minutes.
Brown sausage and onion together. Add cheese and green tomatoes with chilies and heat over very low heat until cheese is melted. Stir often. Add chili powder. Eat with snack crackers.
Mix together and spread in 13 x 9-inch pan and bake at 350° for 30 minutes. Cool and cut into bars.
Mix small amount of water with ingredients and mix well; then add remaining water. Water plants good 2 days before using this, then apply this and use this every 4 to 6 weeks as directed.
Take medium pot, put oil to cover bottom. Add small amount cut onion, small pieces cut bacon and let brown. Add salt and pepper, parsley and tomatoes. Let cook on medium heat 15 minutes. Add peas and 1 1/2 cups water. Cook macaroni, drain. Add macaroni to bowl and add soup over (sprinkle with Parmesan cheese for added flavor).
Place chicken in casserole. Mix in bowl other ingredients and spoon over chicken. Do not cover. Bake 1 1/2 hours at 350°. Cook 1 cup rice. When meat is done, tilt pan and spoon off excess oil. Use this for gravy over rice. Serves 8.
Put crumbs on bottom of Pyrex dish. Mix fruit, sugar and lemon juice together. Fold in whipped cream. Pour over crumbs. Sprinkle top with more crushed cookies. Freeze 4 to 6 hours. So refreshing.
Beat the butter, eggs, vanilla and powdered sugar together until it turns a creamy white; put in refrigerator overnight. Cut up bananas in bottom of pie crust. Put filling in. Put pineapple on top of filling and put Cool Whip on top of it. Put nuts, coconut and cherry in middle of pie.
Put gelatin in deep bowl; add boiling water and stir until dissolved. Add sour cream and beat until well mixed. Add pineapple or berries, juice and all. Add nuts. Stir until mixed. Pour into mold. Refrigerate overnight.
Mix everything, except pecans and bananas, in a bowl. Add pecans and bananas. Stir. Sprinkle chocolate chips on top. Bake 45 minutes at 350°. Serve with ice cream or whipped cream.
Heat the oil and saute the onion, garlic, carrot and celery for five minutes. Transfer these ingredients to a large pot. Add the beef broth, oregano and cabbage. Simmer, uncovered, for 15 minutes. Add the juice from the tomatoes. Cut tomatoes into small pieces and add to the soup. Add beans, peas and macaroni. Simmer for 10 minutes until macaroni and all the vegetables are cooked. Serve with Parmesan cheese and bread or crackers of your choice.
Cut cool potatoes into bite size pieces. Combine in large serving bowl with shredded cabbage. In small mixing bowl, combine Hidden Valley Ranch dressing mix, milk and mayonnaise. Mix well. Stir in bacon bits and pour over potato-cabbage mixture. Best when served immediately at room temperature, but may be stored in refrigerator and served cold.
Cream margarine and sugar until fluffy. Then add eggs. Add all other ingredients and mix well. Sprinkle orange slices with flour to chop. Cook in greased and floured tube pan at 300° for 2 hours. During the last 30 minutes of baking time, lay a sheet of foil over the top to keep the cake from browning too much.
Mix all ingredients except butter. Melt butter in 9 x 13-inch baking dish in 350° oven. Remove; pour batter over butter. Bake 20 to 25 minutes.
Mix sugar, oleo, eggs and vanilla together and cream. Add the oatmeal and the sifted dry ingredients to the creamed mixture. Put 3/4 of batter in a 10 x 13-inch pan that has been greased. Melt the chocolate chips in the milk. Pour over the batter. Drop the rest of the batter by teaspoons over chocolate mixture. Bake at 350° for 15 to 20 minutes.
Preheat oven to 325°. Coat a 9 x 5 x 2 1/4-inch loaf pan with vegetable oil or vegetable shortening. In large bowl, using a hand mixer, whip together banana, oil, eggs and water. Add flour, cinnamon, nutmeg and nuts (if desired) to banana mixture and mix. Stir in baking soda and baking powder quickly and then mix.
Debone chicken and place in bottom of 9 x 13-inch casserole dish. Melt butter and pour over chicken. Mix flour, pepper and milk; pour over chicken and butter. Heat soup in 2 cups chicken broth and pour on top of casserole. (Optional: One package frozen or 1 small can sweet peas and carrots may be added, if desired.) Bake at 350° until lightly browned.
Sprinkle orange Jell-O over cottage cheese, then add pineapple, Cool Whip and nuts. Mix and serve.
Mix well; bake at 350° for 10 to 12 minutes. On 2 cookie sheets, shape bars in 2 rows 1/2-inch thick, 1 1/2-inches wide and full length of pan. While baking, dough will become irregular in shape. When about half done, push back in shape with metal spatula. Cut in diagonal pieces with a sharp knife while hot. Take off cookie sheet and cool.
Crush pretzels and mix with butter and sugar. Bake in 9 x 13-inch pan and bake at 350° for 10 minutes or browned; cool. Mix topping, cream cheese, and confectioners sugar and pour over crust. Add boiling water over gelatin; add the strawberries. Chill until syrupy; pour over layer 2 and chill.
Heat margarine or butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.
Dissolve sugar in hot water. Mix with remaining ingredients. Freeze. Stir several times to distribute fruit evenly. Remove from freezer 30 minutes before serving. May be refrozen.
Beat eggs; add flour and beat until smooth. Stir in remaining ingredients. Place in a buttered casserole dish. Bake, uncovered, at 350° for one hour.
Cover chicken, onion, celery and 2 teaspoons salt with water and cook until chicken is tender. Bone chicken and cut in small pieces. Reserve 1 1/3 cups broth and combine with soup, tomatoes and chiles and 1/2 teaspoon salt; heat. Cut tortillas in 1/2-inch strips and soft fry. Place a layer of chicken, tortillas, cheese, onion and heated sauce in baking dish. Repeat layers, ending with cheese. Bake at 250° for 20 minutes; lower to 200° and continue baking for 40 minutes.
Combine pineapple juice, lemon juice, sugar and grenadine. Stir well. Refrigerate 2 hours. Just before serving, add two quarts ginger ale. Yields 24 (4 ounce) cups.
In a large pan, melt 1 stick of margarine. Set aside. Melt 2 sticks of margarine and mix with cake mix. Mixture will be stiff. Pour peaches with juice in pan. Spoon cake mixture over peaches. Bake at 350° until crust is golden brown and when a toothpick that is inserted comes out clean. Serve with ice cream.
Mix together and shape into a log. Roll in slivered almonds or chopped pecans. Chill. Serve on tray with crackers of your choice.
Preheat oven to 350°. In a large bowl, mix all ingredients except soup. Form into a loaf and place in roasting pan. Pour soup over meat. Bake 1 hour. Yield: 6 servings.
Mix first 4 ingredients. Split muffins and spread mixture evenly on each half. Freeze on cookie sheet until frozen. Cut each frozen half into quarters. Place pieces in a plastic bag and keep frozen until ready to use.
Mix ingredients together in pint jars, adding vinegar last. Cover and shake to blend well. Store, uncooked, until ready to use. Keeps at least 1 month. Yields 2 cups.
Grease a 15 x 10 x 1 baking pan. Set aside. In a large bowl, beat together egg white and water with a fork. Add nuts; toss to coat. In a small mixing bowl, combine sugar, cinnamon, nutmeg, allspice and salt. Sprinkle sugar mixture over walnuts (pecans); toss to coat. Spread nuts in prepared baking pan. Bake in a 325° oven for 20 minutes. Spread on waxed paper. Cool. Break into pieces. Store in an airtight container. Makes 7 cups nuts.
Mix all ingredients together using milk to rinse soup cans of extra soup. Place in 13-inch cake pan and bake at 350° for 30 minutes. Add sliced cheese or grated cheese to top and bake an additional 10 to 15 minutes.
Mix and boil all ingredients, except Certo. Remove from heat and add Certo; let cool until thick. Stir occasionally to keep peppers mixed. Pour in sterile jars; seal with wax.
Sift flour, salt and 2 tablespoons sugar together. Beat eggs until light. Add milk and mix well. Add butter. Heat 8 or 10-inch frying pan hot enough for pancakes to brown quickly. Pour batter into frying pan in desired size; brown on both sides. Remove pancakes to large plate and heap with strawberries. Roll pancakes with strawberries inside. Sprinkle with powdered sugar; garnish with crisp bacon and whole unstemmed strawberries. Keep finished pancakes warm. Makes about 5 large pancakes or 10 small ones.
Wrap 2 bay leaves, 2 whole cloves, 1 teaspoon mixed pickling spices in cheesecloth. Add to sauerbraten. Cook 8 to 10 hours on low. Last hour on high. Add 3 tablespoons flour and 1/2 cup cold water.
Butter a 1 1/2-quart baking dish. Brown meat. Add vegetables. Cook until liquid is almost gone.
Drain Veg-All. Put into baking dish. Add 1/2 stick of margarine (melted) and Cheez Whiz to Veg-All mix. Sprinkle crushed Ritz crackers over top of mixture. Pour 1 stick melted margarine over crackers. Bake, uncovered, at 325° for 25 minutes. Makes 4 servings.
Make up the pudding using the milk. Line the bottom of a 2 1/2-quart casserole dish with vanilla cookies. Put a layer of sliced bananas on top. Add 1/2 of the pudding and another layer of bananas. Arrange more cookies around the edge of the bowl. Add the rest of the pudding and spread to cover to the edges. Chill for several hours and serve.
Cook chicken and cool. Save broth. Cook spaghetti in chicken broth. Mince onion in broth. Add cheese and margarine. Put in Ro-Tel brand tomatoes and peas. Cut chicken breasts in smaller pieces. Add spaghetti. Stir well.
Debone the salmon. Flake salmon and add remaining ingredients in order given above. Mix lightly. Shape into loaf and bake in a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes or until loaf is browned.
Melt butter in skillet. Cook chicken in butter. Cover bottom of 13 x 9-inch baking dish with Parmesan cheese and place chicken on top. Reserve pan with drippings. Add flour to drippings in skillet. When flour is dissolved, add milk and seasonings. Stir constantly. When mixture is thickened, remove from heat and add Mozzarella cheese. Pour mixture over chicken. Sprinkle with additional Parmesan cheese and bread crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Brown beef in a large skillet. Drain. Add green pepper and cook 2 minutes. Stir in water, tomato paste and spaghetti sauce mix. Cover and simmer 15 minutes. Sprinkle 1/2 of the Parmesan cheese over the bottom of the frozen pie shell. Add 1/2 the meat mixture in pie shell. Sprinkle 1 cup of the Mozzarella cheese over this and layer remaining meat and Parmesan cheese. Bake on a cookie sheet 15 minutes. Top with remaining Mozzarella cheese. Return to oven until cheese melts.
Bring first 4 ingredients to a full boil and boil 1 1/2 minutes. Remove from heat. Add peanut butter and quick oats; stir well. Drop on wax paper by teaspoons. Let cool, uncovered, for 2 hours.
Heat oven to 350°. In large skillet, cook green pepper and onion in margarine until tender. Add ketchup, brown sugar, garlic powder and mustard. Blend well. Stir in baked beans; blend well.
Spread clean rice in buttered 2 1/2-quart size casserole. Lay chicken on top rice. Sprinkle dry onion soup mix all over chicken. Cover with the soup and water. Cover with lid. Bake at 325° for 2 hours.
Put bottom crust in a 9 x 13-inch casserole dish. Put 3 slices cheese on crust. Mix other ingredients in a bowl. Pour mix into casserole dish. Top with remaining cheese, then crust. Bake at 375° for approximately 35 minutes.
Melt butter in skillet or wok. Saute scallops in melted butter for 3 minutes. Add sliced mushrooms and cook for 2 more minutes. Pour in teriyaki sauce and cook 2 additional minutes. Stir in cashews just before serving. Serve over favorite rice.
Combine soup and 1/4 cup water. Add 1 cup of noodles, dash of pepper and remaining ingredients. Toss lightly. Turn into 9 x 13-inch baking dish. Sprinkle with remaining noodles. Bake at 350° for 30 to 35 minutes.
Cream margarine and sugar. Add unbeaten egg. Blend well. Add flour, soda and nuts. Drop on greased cookie sheet and bake at 350° for 10 to 15 minutes.
Combine first 3 ingredients and refrigerate overnight. Next day, prepare cake according to package directions. Cut baked cake into 4 layers. Turn cut-side up and trim off brown layer to leave cake open and porous to allow topping to sink into cake. Spread coconut mixture between layers and on top. Let stand at least 3 days in refrigerator. Coconut mixture is a glaze and may have to be spooned on while cake is chilling.
Peel and cut potatoes into eighths. Rinse in cold water; drain and pat dry. Put potatoes into a large casserole dish, making sure potatoes are not crowded. Add the rest of the ingredients. Toss and bake in a hot oven (400 to 450°) until potatoes are tender and thoroughly browned. Taste for seasonings. Delicious served with beef, veal or chicken dishes. Serves 4 to 6. Be prepared to double next time!!!
Heat oven to 350°. In saucepan heat cheese and milk, stirring constantly until sauce is smooth and creamy. Remove from heat. Stir in other ingredients. Pour into greased casserole dish. Cover and bake until hot through.
Brown meat, salt and pepper to taste. Add mushrooms and garlic, cut up fine. Add spinach and cook until mixable. Mix celery soup and sour cream into hot ingredients. Put in roaster or casserole dish and cover with shredded cheese.
Fold altogether; chill overnight or several hours. Use coconut if desired. Omit nuts, if desired. Keeps well.
Combine potato flakes and water in mixing bowl. Beat until mix holds together and looks like mashed potatoes. Start adding confectioners sugar, a cup at a time. Continue adding until mixture can be formed into a ball. Roll potato dough to a rectangle 8 x 12-inches. Spread with peanut butter. Roll up like a jelly roll, starting with 12-inch side. Cover with plastic wrap; refrigerate until firm. Cut into 1/2 inch slices. Refrigerate. Makes 20 to 24 slices.
Mix the dates and marshmallows. Pour milk over them and mix well. Add part of the crumbs and nuts. Divide into two rolls and roll in remaining crumbs. Wrap in waxed paper and store in refrigerator. Rolls get better as they age.
Mix cream cheese, butter and flour. Roll out small amount of dough and cut into circles. Place circles on foil covered cookie sheet. Put 1 tsp of apricot jam in the upper center of each circle. Fold the sides of the circle over to make the lily. Press down firmly. Preheat oven to 375. Bake 15 minutes. After removing from oven, sprinkle cookie with powdered sugar.
Crumble cheese into a cup of coffee. The cheese will melt and may be spooned over a split biscuit or a piece of toast. The coffee will be given a satisfying flavor, but it takes more time to clean the coffee cups in the dish washing.
Combine sugar, cornstarch and water cook until thick - add few drops red food color and strawberry jello. Cool. Spread the bottom of pie shell with cream cheese and milk. Fill shell with strawberries. Pour glaze over all and chill. Top with whip cream. To serve: Try this pie with fresh fruit peaches - etc.
Cream the shortening with 3 tablespoons of powdered sugar. Stir in flour and cocoa. Add almonds. Roll into teaspoon size balls and place on greased cookie sheet. Bake at 325° for 20 minutes. Roll in powdered sugar while still warm.
Mix rice, meat, water, onions, salts, garlic powder and pepper. Shape mixture by rounding tablespoonfuls into balls. Place meatballs in ungreased baking dish (8 x 8 x 2). Stir together remaining ingredients. Pour over meatballs. Cover with foil. Bake 45 minutes at 350°. Uncover and bake 15 minutes more.