HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium mixing bowl, combine flour, sugar, baking powder and baking soda. Cut in margarine and 1 teaspoon vanilla until mixture resembles coarse corn meal. Press firmly on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned. Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven and cool.
Line 9-inch pie plate with pastry; flute edges. Do not prick. Bake in 350° oven for 7 minutes. In skillet, cook sausage; drain well. Sprinkle hard-cooked eggs in bottom of pie shell. Top with sausage and cheese. Combine beaten eggs, cream, salt and pepper. Pour over all. Bake in 350° oven for 30 to 35 minutes or until set. Let stand 10 minutes before serving.
Beat eggs well. Stir in sour cream. Add corn syrup, vanilla, sugar, salt and butter. Mix well. Stir in pecans. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Melt 1 stick butter in casserole dish. Mix flour, sugar, baking powder, salt and milk together. Pour this on top of melted butter in casserole dish. Pour fruit over top of this. Do not stir. Bake at 350° for 60 minutes.
Combine dates, margarine, sugar and egg in saucepan. Cook for eight minutes. Remove from heat. Stir in pecans and cereal. Shape as desired. Roll in coconut. Let stand until cool. Store in airtight container. Yields 5 dozen.
Mix the first 4 ingredients well, then reserve 1 cup for top of cake. Then add remaining ingredients. Beat well. Bake at 375° for 35 minutes or until done.
After washing and chopping cranberries, add sugar and let stand 15 minutes. In saucepan, sprinkle gelatin over orange juice to soften. Place over low heat, stirring until gelatin is dissolved. Add gelatin mixture, celery, apple and nuts to cranberries. Pour into 1-quart mold. Refrigerate 6 to 8 hours. Serve with salad dressing or whipped cream. May be doubled for Thanksgiving dinner.
Lightly beat egg yolks in top of double boiler. Gradually add milk, sugar and salt. Cook over hot water, simmering and stirring constantly until sauce coats the spoon. Remove from heat. Add vanilla and allow to cool.
Bake brownies according to package directions; let cool. Prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer.
Mix together cream cheese, sour cream, oregano, garlic powder and pepper flakes. Spread in bottom of quiche baking dish. Spread pizza sauce on top of cream cheese mixture. Sprinkle on pepperoni, green onion and green peppers. Bake in a 350° oven for 10 minutes. Top with cheese and bake 5 minutes more.
In covered blender container at high speed, blend strawberries and undiluted lemonade concentrate until they are thoroughly blended. Pour strawberry mixture into a chilled large punch bowl. Add wine and remaining ingredients except orange slices. Stir punch until sugar is completely dissolved. To serve, garnish punch with orange slices.
Cream margarine and sugars. Add eggs, one at a time, mixing well. Add vanilla. Mix dry ingredients. Add one cup at a time. Stir in chocolate chips and pecans. Drop by heaping tablespoonfuls onto greased cookie sheet. Bake at 375° for 10 to 15 minutes. Yields 8 dozen large cookies.
Mix cake mix, pudding mix, eggs, oil and Coke together until blended. Bake in 3 (9-inch) cake pans at 325° for about 25 minutes.
Prepare crust, brush with olive oil. Pour can of tomato sauce over crust. Spread garlic and seasonings over sauce and crust. Top with cheese. Put vegetables over cheese. Bake in 350° oven for 20 to 25 minutes.
Sift sugar, cornstarch, and salt 3 times. Mix with other ingredients and cook slowly until mixture thickens. Pour into custard cups and chill.
Cook beef in oil in Dutch oven until brown. Add the next 10 ingredients. Cover; simmer for 1 hour. Stir in kidney beans and pickles. Cook for 30 minutes longer. Remove bay leaf. Add 1 teaspoon salt to boiling water. Add macaroni gradually to water. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Combine with goulash; heat through. Yields 10 servings.
In medium bowl, combine all ingredients. Chill at least 2 hours. Serve with raw vegetables. Makes 2 cups.
Blend first 3 ingredients. Roll into balls. Refrigerate for 2 hours. Melt chocolate chips and paraffin in double boiler. Pick up balls with toothpick. Dip into chocolate. Lay on waxed paper.
Sift flour, baking soda and salt. Cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Stir in dry ingredients. Chill, if desired. Use tablespoon of dough for each. Shape into balls; place about an inch apart on ungreased cookie sheet. Make indention in the center of each ball and put 2 or 3 semi-sweet pieces in each indention. Bake in a 375° oven for 8 to 12 minutes, or until lightly browned.
Preheat oven to 400°. Line a 12-inch pizza pan with foil and spray with nonstick spray coating or grease with shortening. Press dough onto foil in pan, forming a 10-inch circle.
Brown beef in hot oil. Add garlic; simmer. Add soy sauce, salt, and water; cook 45 minutes. Add vegetables. Cook for 10 minutes. Blend 1 c. water and cornstarch; add and stir. Add tomatoes; cook 5 minutes. Serve over rice. 4 servings.
Thaw shrimp according to package. Add all ingredients, except shrimp, until well combined. Stir in shrimp. Chill. Serve with assorted crackers.
Combine sugars and cream in saucepan. Cook over low heat, stirring constantly until sugars are dissolved. Continue to cook over low heat until mixture reaches 246° or until drop of mixture in water forms firm ball. Remove from heat; add vanilla and nuts. Stir until light sugar coating begins to form on nuts. Move onto wax paper and separate nuts.
Boil sugar, butter, milk and cocoa 5 minutes. Remove from heat and add peanut butter and vanilla. Stir until peanut butter dissolves. Add oats. Drop by spoonfuls onto wax paper. When cool, remove from paper.
In large bowl, dissolve yeast in warm water. Stir in sugar, salt and butter. Gradually stir in flour one cup at a time, using enough to make dough easy to handle. Turn onto lightly floured surface; knead until smooth (5 minutes). Divide into 4 equal portions and shape into balls. Let rest 10 minutes. Roll each ball into a 12-inch circle. Place on greased cookie sheets. Brush with beaten egg; sprinkle with salt. Bake 10 to 15 minutes, or until lightly browned in 400° oven. Cool completely on wire rack. To serve, break into pieces.
Preheat oven to 400°. Melt butter in oven in oblong 13 x 9 1/2 x 2-inch pan. Remove pan when butter is melted. Sift dry ingredients together, then add milk. Stir slowly with fork until dough just clings together. Turn onto well floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out to 1/2-inch thickness into 12 x 8-inch rectangle. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips. Pick up cut strips in both hands and dip each strip in melted butter. Next, lay them close together in the same pan in which butter was melted. Bake 15 to 20 minutes until golden brown. Serve hot. Makes 32 sticks.
Mix cold strong coffee in with butter until you get a good mocha color, then work sugar, egg yolks and nuts into mixture. Into a deep Pyrex loaf pan, line the sides and bottom with the ladyfingers. Layer the ingredients in this way: egg mixture, ladyfingers, egg mixture and ladyfingers. The top layer should be ladyfingers. Fill to the top of the loaf pan. Freeze overnight. To serve, slice the loaf with a sharp knife. Serves 12 people.
Mix all ingredients together. Let stand in refrigerator overnight. Roll (not too thin). Cut with doughnut cutter or oblong sizes. Bake at 350° to 400°. Cool. Frost with powdered sugar frosting, if desired.
Melt margarine in 13 x 9-inch pan. Spread it evenly over bottom of pan. Spread remaining ingredients (except milk) evenly in pan, then drizzle condensed milk over mixture. Bake on 350° for 25 minutes. Cool in pan for 15 minutes, then cut into squares.
Cream butter with lemon juice; spread on toast. Quarter each slice. Place an oyster on each quarter; sprinkle lightly with salt and pepper. Place on a baking sheet and bake 5 to 6 minutes or just long enough to plump oysters. Makes 24 pieces.
Mix beef, rice, onions and seasonings. Form into small balls. Cook in hot oil in skillet, turning frequently, until light brown, but not crusty, on all sides. Add Hunt's tomato sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Melt butter in long pan. Add fruit. Mix together flour, sugar and milk; pour over fruit. Sprinkle with topping.
Mix cottage cheese with jello. Add pineapple, then add Cool Whip. Mold. Refrigerate.
Mix softened cream cheese with all the salts, Worcestershire sauce, Tabasco sauce, parsley and sour cream. Stir in almonds, chicken and mushrooms, all finely chopped. Mold in serving dish; refrigerate until chilled. Unmold. Spread and sprinkle with paprika. Serve with Melba toast rounds or crackers.
Wash and pat dry chicken. Place in a Corning Ware baking dish. Drain and rinse sauerkraut; spread over chicken. Cover this with Thousand Island dressing; place Swiss cheese over all. Bake, uncovered, in a 350° oven for 1 hour and 15 minutes. Remove from oven; cool slightly to let juices set. Enjoy!!! Yields 4 servings.
Combine shortening and boiling water, letting it melt while cutting it up. Dissolve yeast in warm water and add to shortening mixture when it has cooled down to warm. Add remaining ingredients and knead for 5 minutes, using enough flour so it will no longer be sticky. Roll out and cut into 20 to 24 dinner rolls or spread with butter, cinnamon and sugar. Roll up and cut off 3/4-inch pieces to make 16 to 20 cinnamon rolls.
Combine the first 5 ingredients; toss with beef. Cover; refrigerate overnight. Drain beef, reserving marinade. Thread meat, pineapple and vegetables alternately on long skewers. Grill over hot coals for 15 to 20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables from skewers. Serve with marinade.
Cook noodles according to package instructions. Rinse and drain; combine with butter, Parmesan cheese and eggs. Brown beef with onion; drain. Spoon on top of spaghetti noodles. Pour spaghetti sauce over all and sprinkle liberally with Mozzarella cheese. Arrange slices of pepperoni over surface. Cover with aluminum foil. Let it bake in preheated oven at 350° for 20 minutes. Remove foil; continue baking 15 minutes. Let stand 5 to 10 minutes before cutting into pieces.
In a large bowl, beat eggs until light (yellow color). Add all ingredients, except chiles. Beat until smooth. Stir in chiles. Pour into buttered 13 x 9-inch pan and bake at 350° for about 35 minutes or until top is brown and center will be firm. Spoon picante sauce on top. Makes 10 to 12 servings.
In food processor, grind cranberries into small pieces. Put in large bowl with sugar. Cut orange into small pieces (peeling and sections). Grind in food processor until completely ground. Put in bowl with cranberries and sugar. Dissolve jello in boiling water. Add cold water. Chill until partially set. Add jello, celery and nuts to cranberry-orange mixture. Pour into 3-quart Pyrex dish. Chill until firm. Serves 12 to 14.
In small mixing bowl, combine the first 7 ingredients; mix well. Pour into unbaked pastry shell. Top with chopped pecans. Bake in a 350° oven for about 40 minutes, or until knife inserted halfway between center and edge comes out clean. Chill; served topped with whipped cream.
Mix flour, Bisquick and warm milk in bowl. Knead until smooth. Divide into 1-inch balls. Let set, covered, 5 minutes to 2 hours. Roll each ball out on floured board to form a circle. Roll quite thin. Brown in greased frying pan or griddle. Serve warm or use to make burritos. Makes 8 medium or 16 small.
Mix sugar, water, egg whites, corn syrup and salt in top of double boiler. Beat about 1 minute until blended thoroughly. Place over boiling water. Beat constantly with electric mixer on high speed until frosting stands in peaks, about seven minutes, scraping sides occasionally with rubber scraper.
Combine the two gelatins, hot water and soda together in a 9 x 13-inch glass pan. Refrigerate 30 minutes or until almost gelled. Add bananas, pineapple (reserve juice) and marshmallows to the gelatin. Refrigerate until completely set. Add water to pineapple juice to make 1 cup. Then combine sugar, cornstarch and eggs with the juice. Cook until thickened. Let cool. Fold the Cool Whip and cream cheese into the cooled mixture until smooth. Spread over gelatin.
Pound breasts until thin. Dip in egg, then coat with Parmesan cheese. Refrigerate 3 hours. Pour butter and olive oil into pan with garlic and heat. Saute chicken until golden brown on both sides. Add wine, juice of 1 lemon, mushrooms and basil. I like to serve with pasta, garlic bread and tossed salad.
Preheat oven to 350°. Grease an 8 or 9-inch square pan. In a 3-quart heavy saucepan, melt margarine and butterscotch morsels. Stir constantly. Remove from heat and cool to lukewarm. Add next 6 ingredients to mixture in saucepan, stirring well. Fold remaining ingredients into saucepan. Spread into pregreased pan. Bake for 25 minutes. Do not overbake. (Batter will still be jiggly.) Cool and then cut into squares.
Mix cornstarch and sugar. Add strawberries to water and sugar. Cook until thick and clear. Stir in 2 to 3 drops food coloring. Stir in rest of strawberries (don't add water) into pie crust. Chill 3 hours and top with whipped cream.
Brush a very thin layer of mayonnaise on both sides of red snapper. Combine equal parts (1/2 cup or more) of Parmesan cheese, sesame seed and wheat germ and stir. Coat fish with combination. Place fish in greased glass baking dish. Cook at 325° for 25 to 30 minutes, uncovered.
Melt butter and oil in pan, then add marshmallows. Stir until creamy. Take off stove and set aside. Mix popcorn, nuts and M&M's in a large bowl. Then pour marshmallow mix over it. Mix well. Press into a well-greased Bundt pan. Let cool 1 hour, then remove.
Combine ingredients; pour into baking dish. Bake at 350° for 1 hour.
Beat eggs slightly in large bowl. Stir in oil, sugar and vanilla. Cut up zucchini and put in blender. Blend thoroughly; do not drain. Add to mixture. Sift flour, baking powder, soda, salt and spices. Stir into egg mixture until well blended. Stir in nuts.
Open out chicken breasts, boned side up and flatten with wooden mallet until not quite 1/4-inch thick. Salt and pepper breasts. Cover half of breast with thin slice of ham and slice of Swiss cheese. Tucking in the sides, roll the breasts as for jelly roll. Press to seal well. Dust chicken with flour, dip in egg, then roll in bread crumbs. Cover and chill thoroughly, at least an hour. Fix ahead and refrigerate overnight. About an hour before serving time, fry rolls in deep hot fat (375°) for 5 minutes or until crisp and golden brown. Drain on paper towels. Place rolls in shallow baking dish and bake in slow oven (325°) for about 45 minutes. Serve on warm platter. Yield: 4 servings.
Pour milk over cereal. Let stand until cool. Sift flour, baking powder and salt. Stir in blueberries. Add sugar, egg, shortening and honey to cereal mixture. Then add flour mixture, stirring only enough to dampen flour. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool in pan 10 minutes. Wrap in wax paper. Store overnight before slicing. Makes 1 (8 x 4) loaf.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onions; drain. Stir in salt and pepper. Spread into pie plate. Beat milk, baking mix and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, about 5 to 8 minutes. Cool 5 minutes.
Cream molasses, sugar and butter. Add eggs. Sift dry ingredients and add to creamed mixture. Add boiling water with soda last. Bake in preheated 350° oven until done.
Brown the hamburger and drain well. Mix with the refried beans and taco sauce. Set this aside, then shred the cheese and dice the onion. In separate bowl, mix cheese and onion together.
In a 2-quart glass measure, combine sugar and corn syrup. Stir. Cook at High for 4 minutes. Add peanuts and stir well. Cook at High for an additional 3 1/2 minutes. Add butter and vanilla, stirring well. Cook at High for 1 1/2 minutes. Add baking soda. Stir gently until light and foamy. Immediately pour mixture onto buttered cookie sheet. Spread thinly. Cool. Break into small pieces.
Dip washed and dried chicken in melted butter. Dredge in bowl of dressing mix, Parmesan cheese, and crumbs. Bake uncovered in well-greased baking dish at 350 degrees for 45 minutes or until golden.
Cook rigoletti according to package directions and drain. Set aside. Fry onion and pepper in large pan with chicken. Add hamburger or ground turkey. Fry until cooked, but not dry. Add salt, tomatoes, cheese, bay leaf, oregano, marjoram and drained rigoletti. When cheese has melted, put into a greased casserole dish. Top with 4 slices of cheese. Melt cheese under broiler.
Make hot chocolate according to directions. Add shot of peppermint Schnapps and stir. Garnish with mint leaves (seasonal) and whipped cream. Makes 1 cup.
Mix milk, lemon juice and food coloring. Stir in drained pineapple. Fold in whipped topping. Pour into 2 crusts. Refrigerate several hours before serving. Makes 12 generous servings.
Mix ingredients well by hand. Pour into a 9-inch deep dish crust. Bake slowly at 350° for 45 minutes.
Cook rice. Cook broccoli until slightly tender. Brown onions with margarine. Melt cheese with soup and milk. Mix together then put in casserole dish. Put cracker crumbs on top and bake at 350° for 40 minutes.
Boil boneless chicken until thoroughly cooked. Then cut it up and place in the bottom of a casserole dish. Combine the sour cream and soup in a separate bowl. Pour this on top of the chicken. Then pour the poppy seed over this. Crush the Ritz crackers and pour over top. Then melt the stick of margarine and pour over the crackers. The crackers should cover all of the mixture. Bake at 375° until cracker crumbs are golden brown.
The rice should be washed until the water is clear. Let it drain. Heat oil and cook the rice for about 15 minutes. Add onion with salt and pepper. Cook 2 to 3 minutes. Next, add tomato sauce. Cook 1 to 2 minutes, then add water and chicken bouillon. Dissolve the chicken bouillon completely. Cook until water is absorbed, then add green peppers to top of rice and cover it with aluminum. Cook for 5 to 10 more minutes, until rice is tender.
Beat cream cheese, sugar and vanilla until well blended. Gradually add syrup until smooth. In other bowl beat whipping cream until stiff. Fold into chocolate mixture. Pour into crust; cover. Freeze until firm. Before serving (optional) garnish with shaved candy bar or fresh fruit.
Mix sugar, cocoa, salt and cornstarch in saucepan. Add butter and milk. Bring to a slow boil, stirring constantly. Continue cooking until mixture reaches desired thickness. Remove from heat and add vanilla. Cool. Store in refrigerator. Serve hot or cold over ice cream.
Saute onion in butter. Stir in lemon juice, honey and lemon peel. Pour over chicken breasts. Bake at 375° for 45 minutes.
Mix crab and shrimp; set aside. Combine all remaining ingredients except bread crumbs and butter. In a large bowl, fold in seafood. Spoon into lightly greased 8-inch square casserole. Toss bread crumbs with butter and sprinkle over casserole. Bake at 350° for 25 minutes. Great over rice.
In mixing bowl, combine squash, soup, sour cream, onion, carrot, salt and pepper and a dash of red pepper, if desired. In buttered casserole dish, sprinkle a layer of bread crumbs and then add squash mixture. Cover with another layer of bread crumbs and dot butter or margarine on top. (Or squeeze liquid margarine over top.) Bake for 30 minutes at 350°.
Cream sugar, eggs, flour, salt and spices together well. Add pumpkin and vanilla. Mix well. Add baking powder. Fry in hot oleo until brown. Sprinkle powdered sugar on top before serving. If pumpkin is wet, 2 cups of flour may be needed.
In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce; cover and process until smooth. In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing. Yield: 8 servings.
Mix and pour into a 9-inch pie shell. Bake at 350° for 40 to 45 minutes.
Cook chicken breasts until done (boil). Pull meat off bone in bite size pieces. Combine chicken, sour cream, salt, pepper, garlic salt and cream of chicken soup. Put in greased baking sheet. Top with cracker crumbs mixed with one stick melted butter. Sprinkle poppy seed on top. Bake at 350° for 30 minutes.
Mix well; refrigerate overnight or all day. Shape in small 1-inch balls. Can be frozen. When ready to use, bake at 350° for 20 minutes.
Cut loaf of bread lengthwise and then cut in half. Spread with pizza sauce. Add oregano; add mushrooms, meat, then cheese. Bake at 350° for 10 minutes until cheese has melted.
Layer in crock-pot a little sauerkraut, onion and pork chops. Layer again until all is gone. Cook on low heat 6 to 8 hours. Serve with applesauce.
Break chocolate bar into small pieces. Place in blender container with instant coffee, almond extract and water. Blend on medium until smooth; add milk and blend. Place one scoop ice cream in each of 4 soda glasses. Pour chocolate mixture equally into glasses. Fill with club soda. Serve with long handled spoons and straws.
Cook noodles as directed on package. Line a greased casserole with noodles.
Combine bread crumbs and spaghetti sauce mix in plastic bag. Shake chicken pieces in bag until coated. Place chicken, skin side up, in 12 x 8-inch baking dish. Sprinkle with any remaining crumb mixture. Cover with waxed paper.
Heat oil in a Dutch oven. Add onion, celery, bell pepper, garlic and flour. Cook over medium heat until flour is a deep red-brown. Stir constantly to prevent burning. Stir in ground chicken, giblets, salt, black pepper and red pepper. Cook until meat is brown. Blend in broth. Cover and simmer 25 minutes. Stir in cooked rice and onion tops. Cook another 5 minutes longer. Serve hot. Serves 6.
Boil chicken breasts until tender; cool. Cut into small pieces and place in buttered oblong casserole dish. Mix soups and sour cream; pour over chicken.
Mix meat, cheese, margarine and mayonnaise with electric mixer; mix well. Spread on muffins. Freeze for approximately 1 hour and cut into wedges. Store in freezer in a freezer bag. Before serving, broil until golden copper, about 5 minutes, but watch them carefully.
Beat margarine, peanut butter and sugars together until creamy. Beat in eggs. Add flour, baking powder, baking soda and salt to margarine mixture. Chill dough thoroughly. Roll in 1-inch balls. Press Milk Dud into the center of ball and roll dough around it. Roll each ball in sugar. Place on ungreased cookie sheet. Do not use cookie sheet that has a nonstick surface. Bake at 350° until cookies start to crack on top, about 10 to 15 minutes. Yields about 20 cookies.
Preheat oven to 375 degrees. In small bowl, whisk together honey and oil. Rub each sweet potato halve with honey and oil mixture. Season potatoes with salt and pepper. Press a cinnamon stick between matching halves of each sweet potato and wrap potatoes in foil. Place on a baking sheet and roast for 30 min. Remove foil from potatoes and arrange skin side up on baking sheet. Place cinnamon sticks next to potatoes and return to oven. Bake until potatoes and cinnamon sticks brown lightly; about 30 min. Transfer to serving platter.
Combine all ingredients, except raisins and cinnamon. Pour into 2-quart casserole. Bake at 325° for 2 1/2 hours. Last 1/2 hour, add raisins. Remove from oven and sprinkle cinnamon on top.