HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together and drop onto a lined, greased cookie sheet. Bake at 300° for 10 minutes. After baking, sprinkle with sugar crystals.
Mix shortening, sugar, eggs, molasses and water thoroughly. Sift dry ingredients together and stir in. Chill dough. Heat oven to 400° (moderate heat). Drop dough by teaspoons about 2 inches apart onto a lightly greased baking sheet. Cookies will spread slightly during baking. Bake about 8 minutes or until almost no imprint remains when touched lightly. Makes about 4 dozen 2-inch cookies.
Rub softened butter into the sugar. Add milk, vanilla and salt and mix thoroughly. The more you work it, the better. Work peppermint flavoring and a little green food coloring into the mixture. Form into small patties; chill.
Mix peppers and vinegar in blender. Place other ingredients in pan and boil for 4 minutes; then add food coloring. Pour in sterile jars and seal. Serve with cream cheese on crackers.
Mix all ingredients well. Shape in a loaf. Pour second can of tomato sauce over top of loaf. Bake for 1 hour at 350°.
Beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar. Beat until fluffy. Yield: 1 cup.
Preheat oven to 325°. Spray 8 1/2-inch Pyrex loaf dish with Pam (or use individual small loaf pans). Cream the butter with sugar on high speed of mixer for 5 minutes. Add extract. Measure and then sift flour. Add 1 egg and then a little flour, beating 2 minutes. Add second egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes. Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick. Be sure to slice before freezing loaf. Thaw to use. Use within 6 months.
Combine all ingredients in a 9 x 13-inch pan. Bake at 350° for 1 hour.
Beat together cottage cheese, eggs and sour cream. Add flour, salt and sugar. Beat batter until it becomes thick and creamy. Fry the pancakes in buttered skillet. Serve with maple syrup, jelly or preserves.
Combine all ingredients except corn flake crumbs and mix well. Shape into small balls and roll in corn flake crumbs. Fry in hot deep oil (375°) until golden brown, about 5 minutes. These appetizers can be frozen up to 6 weeks and reheated for 15 minutes in a 375° oven. Yield: 4 dozen.
Spray a 3-quart rectangular baking dish with nonstick spray coating. Sprinkle with chili peppers and Cheddar cheese; set aside.
In large pot, heat beans to boiling; chop onions and add to beans. Add salt and ham bone. Cover and boil gently, 1 to 2 1/2 hours or until beans are soft and ham is tender. Remove bone; add meat from bone to beans along with remaining ingredients; cook until tender. Serve.
Line bottom of 9 x 13-inch baking dish with chopped beef. Wrap 1/2 strip bacon around each half chicken breast. Place on top of dried beef. Mix together sour cream and soup. Pour over chicken breast. Bake, covered, at 300° for 2 hours and uncovered for 1 hour.
Microwave chocolate, milk and margarine in medium microwave bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly on crust. Refrigerate 30 minutes until chocolate is firm and add bananas. Pour milk in large bowl and pudding mix. Beat for 1 minute with wire whisk. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping.
Peel and cook squash for 20 to 25 minutes. Saute onion in bacon fat. Add mushrooms and saute along with onions. Chop cooked squash in 1/2-inch cubes. Put in colander and drain well. Chop cheese slices in 1/8-inch squares. Crumble bread and combine all ingredients. Sprinkle top with cheese and bread pieces. Bake in casserole at 350° for 45 minutes.
Mix all together and bake in unbaked crust until it tests done with a kitchen knife. May be served with whipped cream.
Dissolve Jell-O in boiling water. Add remaining ingredients. Congeal. Then spread sour cream over top of salad. Sprinkle with 1/2 cup chopped nuts (if desired).
Drain clams; set aside, retaining liquid. Brown onion in oil. Add vegetables; barely cover with water. Add clam juice. Simmer until tender. In a 5-quart saucepan, melt margarine. Add flour, then half and half to make a white sauce. Add clams, vegetables in their broths and seasonings. Simmer.
Place layers of artichokes and asparagus in 1-quart casserole dish. Combine remaining ingredients in glass or enamel double boiler. Heat until bubbly. Do not boil. Pour over casserole. Bake for 40 minutes in a 350° oven. Yields 6 servings.
Grease and flour a 9 x 13-inch baking dish. Layer all ingredients in order listed. Bake at 350° for 1 hour.
Place popped popcorn in a lightly greased bowl. Combine other ingredients in pan and boil. Pour over popcorn; cool. Butter your hands and form popcorn syrup into balls. Wrap in wax paper. Can also be wrapped in colored cellophane paper and hung on Christmas trees.
Add flour to ingredients to make soft dough. Cover and refrigerate. Keeps for 4 or 5 days. Take out amounts as needed. Let rise until double and bake until brown.
Cut cabbage into bite-size pieces. Put 1/2 in bottom of casserole dish. Crumble raw hamburger over cabbage. Add onions, rice and tomatoes. Cover with remaining cabbage and seasoning. Pour tomato soup and water over top. Bake, covered, for 1 1/2 hours in 400° oven. ENJOY.
In large skillet on medium-high heat, saute mushrooms in 2 tablespoons butter and 1 tablespoon oil until golden, stirring often, about 5 minutes. Reduce heat to medium-low; add garlic and parsley and saute 2 minutes more. Do not let garlic brown.
Zap prepared dressing in cruet (without cap) on High for 30 seconds. Cruet may be hot. Pour over hot cooked vegetables.
Mix together first 5 ingredients. Add shrimp and stir to blend. Serve with crackers or potato chips. Yields 2 cups.
Brown meat. Add water to cover. Add onion slices. Put spices in cheesecloth and tie or use a large tea ball. Add remaining brown sugar, salt, vinegar and bay leaves. Cook slowly over medium heat 3 to 4 hours. Take meat out. Add to juices 1/2 cup brown sugar, catsup and Worcestershire sauce. Be sure to remove pickling spice bag. Thicken gravy with flour and water mixture. Slice meat and add to gravy.
Cook noodles until tender. Drain. Combine corned beef (crumbled), cheese, soup, onions, milk and mushrooms.
Cream shortening, sugar and eggs. Add other ingredients and bake at 350° for 35 minutes.
Whip softened cream cheese until smooth. Add sugar and Cool Whip. Set aside. In a 9 x 13-inch pan, make 1/4-inch cracker crust or two 9-inch pie crusts. Spread cream cheese mixture over crust. Top with fruit. Refrigerate until served.
Mix the Jell-O with the boiling water and small marshmallows, then add the cold water, crushed pineapple and bananas. Top with mixture of the egg, sugar, flour and pineapple juice. Cook until thick. Add the butter; cool. Add the cream cheese, added to Dream Whip.
Combine 2/3 cup sugar, 1/2 teaspoon orange rind, cinnamon, nutmeg, orange juice and butter in large saucepan; bring to boil, stirring until sugar dissolves. Add apples and simmer just until tender and translucent, about 8 minutes. Dissolve cornstarch in water; stir into apple mixture. Cook, stirring, until mixture boils and thickens. Add lemon juice. Cool to room temperature. Spoon into baked pie shell. Whip the cream cheese until fluffy; gradually add 1/3 cup sugar and 1/2 teaspoon orange rind. Beat in egg. Spoon over apples; top with almonds and coconut. Bake at 350° for 20 minutes or until golden. Chill before serving. Yield: 6 servings.
Cut spareribs in serving size pieces. Remove excess fat. Combine remaining ingredients; pour over spareribs. Let stand 2 hours, turning occasionally.
Combine all ingredients in a 2 qt batter bowl and microwave 15 to 18 minutes on high, or until jelly leaves a coating on a spoon dipped into the mixture. It will thicken more as it cools. Pour into glasses. Cover with plastic wrap and store in refrigerator. Jars can be sterilized in the normal manner, filled with the hot jelly and sealed.
Dissolve gelatin in water. Mix in all ingredients, except beets and celery. Chill until partially set. Add vegetables; chill until firm. Serves 6 (makes 1 quart).
Heat oven to 350°. Beat sugar, flour, baking powder, salt, egg and vanilla in small mixer bowl on medium speed until smooth, about 1 minute. Stir in apple and nuts. Pour into greased 9-inch pie plate. Bake until golden brown, about 30 minutes. Cut into wedges. Serve warm.
Combine first 6 ingredients; stir well. Put in serving bowl. Cover and chill. Sprinkle with chopped parsley. Serve on Melba rounds.
Mix ingredients together, except meat. Marinate meat in sauce at least 3 hours or overnight in refrigerator. You can bake, broil or barbecue!
Melt butter in large saucepan. Add onions; cook until they just begin to wilt. Remove from heat. Stir in flour gradually. Stir in broth, milk, beer, cheese and Worcestershire. Cook over medium heat, stirring constantly, until the soup comes to a boil. Serves 6.
Mix sugar, flour, cocoa until well blended. Melt butter in iron skillet. Add dry ingredients, and mix lightly. Beat egg yolks until lemon colored then add milk and beat. Add egg mixture to skillet gradually stirring constantly. Cook slowly until thickened. Add vanilla.
Cut bread (with crusts) into 5 strips each (stale bread works well). Place in single layer on baking sheet and dry in 200° oven for 2 hours. Mix peanut oil, peanut butter and sugar together. Dip bread sticks into mixture, then roll in graham cracker or vanilla wafer crumbs. Place on baking sheet. Bake in 200° oven 10 minutes and leave in oven until oven is completely	cool, preferably overnight.
Prepare white cake mix and bake in 13 x 9 x 2-inch pan. Let cool 20 minutes. While cake is baking, prepare jello. Mix jello with 3/4 cup boiling water; add 1/2 cup cold water. Poke holes in cake with large fork. Pour jello in holes. Make sure you cover cake. Cool in refrigerator. Top with Cool Whip.
Dissolve sugar, Kool-Aid and water. Mix everything together and freeze until ready to serve.
Mix Bisquick, milk and cheese until soft dough forms. Beat 30 seconds. Drop biscuits by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes at 450° or until brown. Mix butter and garlic powder. Brush on warm biscuits. Makes 10 to 12 biscuits.
Pour boiling water over dates and cocoa. Cool. Add shortening, sugar, eggs, flour, baking soda and salt to date mixture. Spread on greased cookie sheet. Sprinkle 1 package chocolate chips and 1/2 cup nuts on top. Bake at 350° for 20 minutes.
Combine all ingredients in a large cooking pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat. Cover and simmer for 45 minutes. Yields 12 cups. Serve with additional picante sauce, if desired.
Shape hamburger into 2 patties (1/2 pound each). Place on separate sheets of aluminum foil large enough to wrap completely. Divide all other ingredients in half, placing on top of hamburger patty. Completely wrap in aluminum foil. Bake 1 1/2 hours in 350° oven. Carefully unwrap. Very hot!
In a small amount of butter, saute spinach, bread crumbs, cheese and wine. Fill mushroom caps and bake at 350° for 20 minutes.
About 1 1/2 hours before serving: Cut tomatoes into wedges. In large bowl, combine tomatoes, olive oil or salad oil, marjoram, red wine vinegar, salt, sugar and coarsely ground pepper. Gently stir to mix well. Cover and refrigerate 1 hour, stirring occasionally.
Mix all ingredients together and let rise for 1 hour. Pour out on floured board, roll thin as noodles. Spread with butter, sugar and cinnamon. Roll up like a jelly roll.
Place all ingredients in crock-pot. Turn on high until candy melts. Turn on low to keep hot; serve. Yields 16 to 20 servings.
Mix all ingredients together with a beater until fluffy. Serve with bite size pieces of fruit to be dipped in the fruit dip.
Bring beans to boil and boil for 5 minutes. Let stand for 1 hour. Add other ingredients and simmer until done, then salt to taste. Additional water may be needed during cooking. Soup thickens as it cools. Makes 2 to 2 1/2 quarts.
Melt butter in saucepan; add next three ingredients and cook until oyster edges begin to curl. Add oyster juice and cream. Serve with spoonful of butter on top and dash of paprika.
Saute onion, dill and thyme in oil. Add cauliflower, potato and stock. Cover and cook until tender, about 30 minutes. Remove from heat and blend in blender. (I use 2 cups measuring cup as a scoop and blend 2 cups at a time, pouring mixture right back into the pot.) Repeat until all large pieces are blended.
Brown and season hamburger, drain. Put into 9x13 inch cake pan. Layer tater tots on top of hamburger. Next, layer the can of soup on top of Tater Tots. Next layer grated cheese. Cover with foil and bake at 350 degrees for 45-60 minutes. Uncover and bake 10-15 minutes longer. Serve and enjoy.
Mix together sugar, flour, salt, pepper and cream. Put cabbage in casserole dish that has been lightly sprayed with Pam. Pour cream mixture over cabbage. Take 6 slices Canadian bacon and lay on top of mixture or if using regular bacon, enough to cover over casserole. Bake at 350° for 40 minutes.
Fork whip egg and oil together in a shallow bowl. Place the flour in another shallow bowl. Dip the cutlets first in the flour, then in the egg mixture and then again in the flour. Arrange the coated cutlets on a nonstick cookie sheet. Place in a very hot 450° oven and bake 6 minutes on each side.
Combine water and milk in heavy saucepan; bring to boil. Remove from heat and stir in potato flakes. Add cream cheese and remaining ingredients, stirring until blended. Cover and keep warm. Makes 4 servings.
Mix all together. Stir until sugar is dissolved. Put in jar and keep in refrigerator.
In small bowl, blend peanut butter and honey. Spread about 1 tablespoon mixture on each of 10 crackers. Top with banana slices and remaining crackers. Freeze for at least 1 hour. Individually wrap and store in freezer for up to 1 week.
Brown chops; place in shallow casserole. Sprinkle with celery, lemon juice, brown sugar and seasoning. Pour tomato sauce and water over chops. Cover. Bake in 350° oven until tender.
Salt chicken and roll in seasoned flour. Brown in hot oil. Remove oil from pan. Place chicken back in pan. Pour mushroom soup and water over chicken and cook until tender.
Preheat oven to 225°. Line two cookie sheets with foil. With an electric mixer, beat the egg whites, salt and cream of tartar until soft peaks form when beaters are lifted. Beat in sugar a little at a time until mixture is smooth, shiny and very stiff, about 6 to 8 minutes. Drop teaspoonfuls onto cookie sheets (or pipe with pastry bag and star tip) close together. Sprinkle crushed candy canes over tops. Bake 1 hour, then turn off oven. Open oven door slightly and let meringues cool. Store in covered containers in a dry place. Makes approximately 4 dozen.
Combine corn syrup, sugar and water in a 2-quart pan. Stir to dissolve sugar and bring to a rolling boil over medium heat. Boil for 2 minutes. Remove from heat. Add maple flavoring. Yields 32 ounces.
Melt chocolate and vanilla bark over low heat in double boiler. Add peanut butter. Stir until mixed thoroughly, then pour over remaining ingredients. Mix all together and drop by spoonfuls on wax paper. Let cool. Will take at least 1 1/2 to 2 hours to firm. Ready to eat for freeze. Freezes really good.
Step 1: Mix flour, nuts and margarine and bake 30 minutes at 350° in a 13 x 9 inch glass pan. Let cool.
Scrape carrots and grate coarsely. Add raisins and mix. Mix mayonnaise, honey, vinegar and cinnamon and mix good. Pour over carrots and toss. Let marinate at least 2 hours before serving. Will keep one week.
Mix together until smooth and slightly thickened. Pour into paper cups and place popsicle sticks into center. Freeze and enjoy. Great for picnics. Use one and three pound coffee cans with ice and rock salt.
Bake cake as directed on box. Let cool. Divide everything into thirds. Mix pudding as directed on box. Put 1/3 cake in punch bowl. Layer with pudding, pineapple, cherries, bananas and Cool Whip. Repeat these directions twice. Top with remaining Cool Whip and pecans.
Mix yogurt and Cool Whip together and pour into crust. Chill about an hour.
Wrap spices in cloth and tie up. Simmer in crock-pot all day.
In microwave, melt bark and chips together. Remove and stir. Add remaining ingredients. Drop by teaspoon onto wax paper or into paper candy cups. Makes 8 dozen.
Mix first 4 ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce and simmer 15 minutes, until vegetables are tender. Transfer in small batches to blender; blend until smooth. Transfer back to pan and stir in sour cream. Serve hot; garnish with mint, if desired.
Mix all ingredients with hands in large bowl. Shape meat loaf in a 9 x 13-inch pan. Pour ketchup on top. Bake at 350° for about 45 minutes.
Heat; simmer the Cheddar soup and Ro-Tel until creamy and smooth. Serve with any kind of chips.
Prepare jello as directed on box. Put in freezer until syrupy. Beat until frothy, then add other ingredients. Place in refrigerator until served.
Bring cherries and juice to a boil. Add dry gelatin and sugar and stir until dissolved. Add pineapple with juice and chopped nuts. Pour into mold or bowl and chill until set.
Cream sugar and shortening. Add eggs, one at a time. Beat at least 1 minute each. Add dry ingredients, starting with flour, then milk and ending with flour. Add lemon and vanilla. Grease and flour pan. Bake at 325° for 1 hour and 45 minutes.
In saucepan, bring pineapple to a boil. Remove from heat. Add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in Cool Whip. Pour in oblong dish and refrigerate several hours. Serves 12.
Melt butter with olive oil in a small pan, preferably Earthenware. Saute garlic until light brown. Don't let it scorch. Add anchovies and mash with the back of a wooden spoon. Cook over medium heat 3 minutes. Stir in sour cream. Cook until hot, 3 or 4 minutes. Serve in a fondue pot with bread sticks, celery, strips of green peppers, cabbage or any vegetables as dippers.
Mix all ingredients together. Roll into small balls; flatten with a glass. Bake on greased cookie sheet for 8 minutes in a 350° oven.
In large bowl, combine soup mix, ground beef and water. Shape into 12 patties. Place 2 tablespoons cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done, about 12 minutes. Serve on sesame rolls. Makes 6 servings.
Shred squash with peel on and turned toward grating surface. "Ball Bat" size works great if peel is still soft. Scrape out the seeds. Shred or chop fine onions. Mix well zucchini, onion and salt and let stand overnight. Rinse well with cold water and drain.
Boil sweet potatoes until tender. Peel and slice thinly. Put in a baking dish. Cover with butter slices and 1/2 box brown sugar. Sprinkle cinnamon over brown sugar. Mix eggs, sugar, flour, milk and vanilla in mixing bowl. Mix well. Pour over potatoes and bake at 425° until brown.
Combine flour, sugar, baking soda, salt, shortening and peanut butter. Mix together until it resembles coarse meal, then add corn syrup and milk. Form into long roll about 2 inches in diameter and wrap in wax paper. Chill dough until firm. Cut dough into 1/4-inch thick slices. Place half of dough slices, about 2 inches apart, on ungreased baking sheet. Dab center of each slice with 1/2 teaspoon peanut butter (plain or crunchy). Top with another slice of dough. Seal 2 slices with prongs of fork. Bake at 350° about 12 minutes or until done. Makes about 2 dozen.
Melt butter in saucepan and brown meat. Add onions; saute lightly. Stir in salt and pepper, flour and paprika. Add wine, sour cream and tomato sauce, stirring to blend smoothly. Turn the mixture into a casserole. Cover and bake at 375° for 1 1/2 hours. Serve over noodles. Makes 4 servings.
Brown hamburger with onions. Add all other ingredients but zucchini. Simmer until flavored. Peel and slice zucchini; remove seeds. Place zucchini into a large cake pan and cover with hamburger. Bake at 350° until tender. Remove from oven and cover with slices of cheese. Serve once the cheese is melted.
Preheat oven to 350 degrees. Grease a 5 by 9 inch loaf pan. Sift flour, sugar, baking powder and salt into mixing bowl. Stir in caraway seeds. Add butter. With a pastry blender or two knives, blend until mixture is the texture of coarse corn meal. Stir in raisins, currants, and walnuts. Blend beaten eggs and milk; add all at once to fruit mixture, stirring just until all the flour is moistened. Turn out onto a lightly floured board and knead lightly until smooth; shape into smooth loaf. Turn into greased loaf pan and bake for one hour, or until loaf starts to come away from pan. Yields one 5 by 9 inch loaf.
Thoroughly drain crushed pineapple. Add enough water to pineapple juice to make 1 1/2 cups liquid. Heat to boiling jello and stir until dissolved. Blend in the ice cream; chill until partially congealed. Fold in grated cheese, drained pineapple and nuts. Pour into mold and chill.
Bring the first 5 ingredients to a boil. Place the potatoes in a well-greased casserole dish. Pour the boiling liquid over the potatoes. Bake 45 minutes in a 375° preheated oven. (About 2/3 of potatoes should be in or covered by liquid mixture.)
Melt marshmallows in milk over low heat. Add all other ingredients in a large bowl. Pour melted marshmallows over these ingredients and mix by hand; press in waxed paper container. Refrigerate.
Cream butter; gradually add 1 cup sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating after each addition.
Stir together the sugar, flour and salt. Add eggs and blend. Add vanilla and milk; mix and pour into unbaked pie crust. Sprinkle top with 1/4 teaspoon nutmeg. Bake in a 400° oven for 10 minutes, then reduce heat to 325° and bake about 25 minutes more.
Mix crumbs and 1 stick oleomargarine in 9 x 13-inch pan. Mix powdered sugar, eggs and 2 sticks margarine and beat 15 minutes. Spread over crust. Slice bananas onto filling, add pineapple and then cover with Cool Whip. Sprinkle on nuts and cherries. Cover and chill 1 hour before serving.
Stir oil, dressing, garlic powder and seasoned salt. Pour over broken pretzels. Let this all soak together about 1 hour, stirring occasionally, so each pretzel is well coated. Spread on cookie sheets. Bake at 350° for 5 minutes. Stir the pretzels on the cookie sheet. Turn the heat down to 325° and bake 5 minutes more. Take out of the oven and stir well. Let the pretzels cool well. Store in airtight containers or bags.
Brown hamburger, celery and onion; add the remaining ingredients and bake on a long flat pan for 1 hour at 350°, covered. Add Chinese noodles on top when about ready to serve.
Mix eggs, sugar, milk and vanilla. Add to crumbs. Bake at 400° for 45 minutes.
Mix above ingredients. Place in greased loaf pan. Bake at 350° for 40 minutes. Serve with peas or a gelatin salad. Serves four.
In small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place raw egg, sugar, vinegar and enough water to make 3/4 cup. Pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Mix the greens and onion. Pour hot dressing over greens; toss. Garnish with egg slices. Serve immediately. Yields 4 servings.
Combine all ingredients and mix well. Pack into greased 8-inch loaf pan. Bake at 400° for 1 1/4 hours or until done.
Preheat oven to 350°. Grease and flour 2 (8 x 4-inch) loaf pans. Lightly beat eggs in large mixing bowl. Add oil, milk and vanilla and beat well. Add dry ingredients and beat until smooth. Turn into pans and bake until toothpick inserted in center comes out clean, 45 to 50 minutes (with glass loaf pans, bake at 325°).
Select 24 (2-inch long) salad peppers; set others aside for garnish. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels. Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece of chicken; set aide.
Mix thoroughly. Put into loaf pan. Top with 2 strips of bacon, if you like that flavor.