HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients; set aside. Combine wet ingredients; mix well. Add squash and walnuts. Combine with dry ingredients; mix well. Bake at 350° in a 9 x 13-inch pan until knife comes out clean. Top with cream cheese frosting.
Combine brown sugar, melted butter and soda, dissolved in hot water. Blend in remaining ingredients. Shape into small balls. Place on baking sheet and press down. Cookies will be soft at first, but will be harder when cool. Bake in 350° oven for 10 minutes. Makes 40 cookies.
Cream together first 4 ingredients (filling). Melt chocolate bits and Crisco in microwave for 2 minutes. Drop chocolate mixture in bottom of small cupcake tins. Put 1/2 teaspoon peanut butter mixture in each cup. Put in refrigerator.
Line a 10 x 12-inch baking dish with tortillas. Place cooked beef on top of tortillas. Sprinkle with garlic salt. Add beans, then cheese. Break up remaining tortillas and place on top. Mix tomatoes and green chilies and cream of chicken soup and pour over the casserole. Sprinkle top with chopped chilies. Bake at 350° for 30 minutes. Reduce heat to 250° and bake for another 30 minutes.
Preheat oven to 375°. Cream the butter and sugar. Add egg and molasses. Add all dry ingredients; mix well. Blend in raisins. Chill if desired for easier handling. Shape into balls and dip in sugar. Place on ungreased cookie sheet, sugar side up. Bake at 375° for 9 to 12 minutes. Great!
In a large saucepan combine chicken broth and wild rice. Bring to boil; reduce heat to low, cover and simmer until rice is cooked. Whisk flour and thyme into cream; add to broth and rice stirring constantly and heat until thickened. Meanwhile, melt butter in skillet and saute mushrooms and onions for about 5 minutes; add to soup mixture. Cook a few minutes more until hot but not boiling. Serve immediately. Serves 8.
Sift corn meal and salt together; pour boiling water over, stirring quickly. Add milk quickly to prevent lumping. Add eggs and beat well. Stir in baking powder and butter. Pour into a greased baking pan. Bake at 425° for 25 to 30 minutes.
Mix sugar, flour, salt and syrup together. Add milk and well beaten eggs, then add pineapple and coconut. Add melted butter and vanilla. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes or until firm.
Mix together butter, powdered sugar and vanilla. Add flour, salt and nuts. Chill dough. Roll in 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake until set, but not brown, 10 to 12 minutes, at 375°. While warm, roll in powdered sugar. Cool and roll again in powdered sugar.
Saute mushrooms in butter for 5 minutes. Cool and add flour. Blend well and add salt. Stir in cream and blend. Cook until thick, stirring constantly. Add lemon juice and chives. Cool. Roll slices of bread flat and spread mixture on bread as for jelly roll. Freeze lightly, then cut into thirds. Dip in melted butter and crushed cornflake crumbs. Bake for 10 minutes at 400° until light brown.
Place all ingredients in a heavy glass jar. Set in a pan of hot water and turn the heat on low. Stir until well blended and heated through. Refrigerate; reheat and use as needed. Serves 8 to 10.
Layer ingredients in large bowl in order listed. Cover tightly and refrigerate over night or several hours. Toss just before serving.
Mix together in saucepan. Cook on medium heat until it starts to get thick. Stir often. Remove from heat. Mix with mixer until creamy. Pour into baked pie crust. Top with meringue. Bake at 400° about 8 minutes or until golden brown.
Cook all together until meat is well done. Cool and either grind or tear into small pieces. Put into loaf pan and cover with meat broth. Cool overnight before slicing (the gelatin in meat bones thickens juice). Serve cold; nice for buffets.
Mix as any layer cake. Preheat oven to 500°. Use iron griddle sprayed with Pam. (I use Crisco). Add 4 large tablespoons batter for first 2 layers. Then start using 3 to 3 1/2 spoons for other layers. Bake 3 to 3 1/2 minutes or lightly brown. Stake cake and ice as each layer is done.
Heat oven to 350°. In a medium bowl, combine first 4 ingredients. In a large bowl, blend applesauce, sugar, Egg Beaters and margarine. Stir in flour mixture just until blended. Batter will be lumpy. Mix in raisins. Spoon batter into greased 9 x 5 x 3-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Mix ingredients in saucepan. Bring to a rolling boil. Pour over biscuits. Bake at 400° for 12 to 15 minutes.
Beat butter or margarine, sugars, egg and vanilla in a large bowl with an electric mixer until light and fluffy. Stir flour, baking soda and salt together. Beat into butter and sugar mixture. Stir in chocolate pieces and walnuts. Drop by spoonfuls on buttered cookie sheet. Bake 10 minutes at 375°.
Cream margarine and cheese. Add dry ingredients. Mix with hands (will be stiff). Roll in small ball. Press in nut half or press down with fork dipped in flour. Bake 20 or 25 minutes on ungreased tin at 350°. Makes about 5 dozen.
Boil potatoes in chicken broth. When potatoes are soft, reduce heat to low and add butter, half and half and parsley. Cook and drain summer sausage; add to soup. Serve with green salad and crusty, hot French bread.
Mix garlic through pickles in crock or container. Add sugar. Pour over pickles. Do not stir until 2 days later, then stir each day for 7 days. Put in sterile jars and seal.
Fry bacon until crisp. Drain. Add potato, celery, onion, salt, pepper, thyme and liquid from clams. Heat to boil. Cook, covered 10 minutes. Combine flour and milk. Add to mixture. After thickening, add clams. Heat through. Do not boil. Garnish with crumbled bacon.
Make cake as directed. While cake is hot, punch holes into cake. Mix Eagle Brand milk with caramel topping and pour over hot cake. After cake cools, put Cool Whip on top. Crumble Butterfinger candy bars and sprinkle over top.
In a large soup kettle, saute onion in butter until tender. In a separate bowl, mix flour and seasonings. Stir into onion. Gradually add chicken broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, carrots, bacon and milk. Simmer on low heat until potatoes and carrots are tender. Add cheese. Stir well and heat through. Enjoy!
Mix stuffing mix and melted oleo. Put 1/2 of mixture into buttered casserole dish. Pour in squash, onion and carrots. Mix soup and sour cream together, then add to other mixture. Top with remaining stuffing and bake at 350° for 30 to 45 minutes.
Mix first 7 ingredients together. Melt butter; add to crumbs and mix well. Arrange in baking dish in layers the squash mixture and crumbs. End with crumbs on top. Bake at 350° for 40 minutes.
Cook 1 1/2 hours at 300°. Let cool before taking out of pan.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. Pour rest of milk and pudding mix into bowl. Beat with whisk for about 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with whipped topping and cinnamon. Serves 8.
Combine flour, sugar and cheese. Pour drained pineapple on bottom of casserole dish. Sprinkle cheese mixture over pineapple. Top with Ritz crackers. Sprinkle butter evenly over top. Bake at 350° for about 25 minutes.
Using a fork, cream together cheeses, salt and sugar. Dissolve soaked gelatin over hot water. Stir quickly into the cheeses. Add chopped nuts, diced pepper and chopped olives, reserving about six for garnish. Have a five cup ring mold well oiled with Wesson Oil. Arrange garnish (olives and pecans or pepper) in the bottom of the mold. Press cheese mixture into mold. Refrigerate, unmold and serve with "Cousin Melvina's Dressing".
Slice the mushrooms and place in a glass bowl. In a saucepan, combine the remaining ingredients and simmer for 15 minutes. Pour sauce over mushrooms. Cover with plastic wrap and refrigerate at least 5 hours.
Make 6 patties, dip in egg, then in flour or bread crumbs. Brown patties in 1 tablespoon oil. Season with salt and pepper. Drain grease. Add remaining ingredients. Cook on medium heat for 10 minutes or until done. Serves 6.
Combine ingredients, except fillets and mix well. Keep fillets cut 1 1/2 to 3 1/2-inches thick and batter cold so fish won't soak up too much oil. Use peanut oil at 350° to 375°; a candy thermometer works well to maintain temperature. Too many fillets deep fried together will cause fish to stick together and temperature will drop below 350° resulting in soggy fish. Keep fish in oil until golden brown and place on wire rack over paper towel lined plate for crispness. Use leftover batter and dribble in hot oil to make delicious crunchies that everyone will love. When done, strain oil through cheesecloth so you can use it several times. Place potato slice in hot oil to remove all flavors. This recipe works great with walleye, Northern pike or crappie.
Cook sweet potatoes until done. Slice and butter. Bring remaining ingredients to a boil. Pour it over sweet potatoes. Cook 1 hour in 350° oven.
Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth. (If spices are loose, strain before serving.) Cover and set on low for 2 to 8 hours.
Combine first 6 ingredients and bring to a boil. Reduce heat and gradually beat in 2 well-beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in 1 cup salad dressing. Pour cooked dressing over potatoes, eggs, cucumber and onion. Stir; add additional salt and pepper, if desired.
Empty can of blueberries from package mix into strainer. Wash under cold running water. Drain. Blend muffin mix, flour and baking powder with a fork. Stir in slightly beaten egg, water and oil. Mix until well blended. Stir in blueberries. Cook on griddle until golden brown.
Mix all ingredients in medium saucepan. Simmer on low until liquid is gone. Mash squash well and serve warm.
Set aside 1 package of chopped beef. Cream together remaining ingredients. Shape into a ball. Cover the cheese ball with the remaining chopped beef. Serve with carrot sticks, celery sticks and crackers. Refrigerate any leftovers.
In a heavy saucepan over low heat, combine butter, sugar and water. Heat until butter melts; add chocolate chips. Stir until partially melted. Remove from heat and continue to stir until totally melted. Pour into large mixing bowl and cool 10 minutes.
In large bowl, mix ingredients. Stir together. Dish out into small bowls. Chill and serve cold.
Mix ingredients together. Form into balls. Roll balls in flour. Brown in a skillet with a small amount of Crisco. Place browned meat balls in a dish and cover with mushroom soup. Bake in oven for 1 hour at 350°.
Wash all vegetables. Tear apart lettuce; place into a clean, doubled 4-gallon plastic garbage bag. Chop tomatoes, carrots, celery, cucumbers and green peppers. Add to lettuce. Pour in sunflower seeds and salad dressing. Seal bag with twist tie, and play catch. Serve salad from bag.
Mix all ingredients well. Drop in small balls. Bake at 200° for 40 minutes. Cool 10 minutes. Roll in powdered sugar. Cool completely; roll in powdered sugar again.
In a 2-quart saucepan, mix gelatine and sugar. Stir in heavy cream; let stand 5 minutes. Stir over low heat until dissolved (5 to 10 minutes). Remove from heat; cool in refrigerator (20 to 30 minutes). Fold in vanilla and sour cream until smooth. Pour into mold; let set several hours or overnight.
Combine beef, bread crumbs, milk, onion and eggs; mix well. Place half of the mixture in a 9 x 5-inch loaf pan. Top with cheese and hot dogs. Top with rest of the beef. Bake at 350° for 1 1/2 hours.
In a large pot, brown meat in olive oil. Add all ingredients, except sour cream. Cover and simmer 1 1/2 hours. Check occasionally and add water, if necessary. Remove from heat. Stir in sour cream. Serve over cooked noodles.
Bring water to a boil until margarine melts. Add flour and eggs. Beat with wooden spoon until smooth. Will be thick. Pour into a 9 x 13-inch pan. Bring batter up on sides of pan to form crust. Bake at 350° for 30 minutes or until brown. Cool.
Fry pork chops in small amount of oil; place in casserole dish. Mix soup, 1 can water and chopped peppers; pour over pork chops. Sprinkle rice over this and press into soup. Bake at 350° until rice is done. Cover with cheese. When cheese is melted, remove from oven and serve.
Brown sausage and ground beef and drain. Mix both with garlic powder and oregano. Melt cheese and stir into meat mixture. Spread onto rye party bread and freeze. Toast (heat) as needed.
Crush cookies and divide in half. Place half of the cookies in the bottom of a 9 x 13-inch pan; set aside. In a large bowl, combine pudding, milk and vanilla. In a separate bowl, combine cream cheese, powdered sugar and margarine. Combine the two mixtures, then stir in the Cool Whip. Pour the mixture over the cookies in the dish. Smooth and sprinkle the top with remaining cookies. Refrigerate until ready to serve.
Preheat oven to 325°. To assemble, place hot dogs in buns; spread mustard over the hot dog and add chopped onion and relish and top with two tomato wedges per dog. Wrap each hot dog, individually, in foil and place in a warm oven about 10 minutes until heated through to simulate the Chicago carts featuring steamed hot dogs dressed in this way.
Boil chicken in large pot with plenty of water for broth. Let meat get boiling real good. Turn down low. Add onions and celery. When chicken is done, dip meat out of broth and let cool. Pick meat off of the bones. Return to broth.
Mix all ingredients in order given. Pour into an unbaked pie crust and bake at 425° for 15 minutes, then at 350° for 35 minutes more. Cool and serve.
Beat eggs. Add corn syrup, sugar, oleo, pumpkin and vanilla. Beat well. Arrange pecans on bottom of pie shell. Pour mixture over pecans. Bake at 350° for 1 hour or until tests done.
Butter 7 x 11-inch pan. Mix together broccoli, onion, salt, cheese, eggs and Jiffy corn meal mix. Pour into pan. Bake at 400° for 30 minutes.
Boil chicken until tender; take out of stock and cut into chunks, then place back into stock. Add all other ingredients; cook until onion and vegetables are tender. Serve with hot rolls.
Cover raisins with water and bring to a boil. Mix next four ingredients; add water if necessary. Add to raisins and boil until thick. Remove from heat and add vanilla and margarine. Makes 1 (9-inch) pie.
Mix cauliflower, broccoli, onion and Mozzarella cheese together. Set aside.
Mix chicken with softened cream cheese, salt, pepper and onion salt. Add milk. Divide rolls into triangles; fill with mixture. Fold top over to form squares. Brush with butter. Bake in a 400° oven for 20 minutes until golden brown.
In a large pot, heat oil over medium heat. Add onion; saute until brown. Add next 7 ingredients; stir until well blended. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15 to 20 minutes. Yield: 8 to 10 servings.
Crush entire package of oreos into small crumbs. Save 1/4 cup to be used later. Spread cookie crumbs in 13 x 9 x 2-inch baking dish. Melt 1 stick of margarine and mix with cookie crumbs. Stir well and flatten mixture with fork. Chill.
Beat eggs, then add all other ingredients. Put into freezer can. Add about 2-inches ice around the can while freezer is turning, then about 1/3 cup rock salt (or ice cream salt). Continue alternating ice and salt, covering the lid evenly. As ice melts down, add more ice and salt. Set freezer in sink or tub as excess water will drain out of the hole in the side. As soon as motor begins to strain, unplug it so you don't burn out the motor; takes 20 to 30 minutes.
Cube deer meat into 1-inch pieces. Season with salt and pepper. Put meat into a large Ziploc bag to marinate for 2 hours in icebox. Brown meat and sausage; remove and drain off the fat. Add onion, bell pepper and garlic. Cook for 2 to 3 minutes. Stir in meat and enough water to cover meat, adding steak sauce, tomato sauce and Ro-Tel. Cover and cook for 2 hours. Season to taste. Add parsley 30 minutes before serving.
Saute bacon with seasonings. Add tomatoes, peas and consomme. Simmer 30-45 minutes. Season to taste with salt, pepper, garlic salt and hot sauce. This makes 6 to 8 servings.
Combine the first 6 ingredients in a 2-quart serving dish. In a saucepan, combine the vinegar and garlic powder. Bring to a boil, remove from heat and add sugar substitute. Stir until well mixed. Pour over vegetables and mix well. Chill several hours or overnight.
Mix first 3 ingredients and press into 9 x 13 inch pan. Beat remaining ingredients and pour over crust. Bake at 350° for 35 - 45 minutes. Cut into bars.
Dissolve yeast in water. Add whole wheat flour, salt, most of butter, honey and molasses. Beat well. Stir in white flour. Cover and let rise 30 minutes. Punch down. Reserve 1/2 cup batter. Spoon remaining batter into 16 muffin tins. Spoon 1 teaspoon of reserved batter on top of each roll. Bake at 375° for 15 minutes. Brush tops lightly with butter.
Sift all together in large bowl the first 5 ingredients. Make a well and add remaining ingredients. Mix with a spoon (don't use a beater) until well blended. Pour in a tube pan, greased and floured. Bake at 350° for 1 hour and 20 minutes. Cool in pan 10 minutes and turn out.
Boil water. Add rice and let set. Brown sausage, onion and bell pepper in frying pan. Drain grease on paper towels set into colander. In medium bowl, mix eggs, soup, milk and cheese. Add sausage mixture and rice. Bake in casserole dish for about 45 minutes at 350°.
Soften ice cream and mix with flour. Spoon into muffin cups, filling 2/3 full. Bake at 425° for 12 to 15 minutes.
Cream together margarine and sugar. Add beaten egg and extract. Add potato buds and biscuit mix and mix well. Form into balls (or drops) and bake in 350° oven for 8 to 10 minutes, or until lightly browned. Very good!
Heat 1 cup milk. Melt 1 cup sugar until light brown color. Add hot milk and stir until sugar is dissolved. Beat the eggs; add remaining milk, sugar and salt. Add to cooked mixture and cook until eggs are done. Cool mixture; add vanilla and thick cream. Finish filling can with milk or cream. Makes 1 1/2 gallons.
Three hours before ready to eat: Pickle red beets and hard-boiled eggs in vinegar, sugar, salt, pepper and small amount of water to almost cover eggs. Cover dish and put in refrigerator for 3 hours. Stir now and then to make eggs red. (Use most of juice from red beets with vinegar.)
Dissolve yeast in lukewarm water. Add sugar. Mix in the flour, then the shortening. Put in refrigerator. Pinch off and use as needed. These do not have to rise before baking, but be sure your yeast is fresh.
Break bacon into pieces. Cook hamburger and onions until hamburger is browned. Drain and rinse under hot water. Drain all cans of beans. Mix ketchup, brown sugar, vinegar and salt. Mix all ingredients thoroughly. Pour into lightly greased 2 1/2-quart casserole. Bake for 40 minutes at 350°.
Stem and wash mushrooms; soak in salt water. Butter casserole dish; place mushrooms in casserole dish, holes up.
Pare and slice eggplant 1/2-inch thick. Dip each slice in well beaten eggs. Coat with very fine cracker meal or bread crumbs. Place oil in frying pan to moderate heat. Place eggplant slices, brown on both sides. In baking dish, place eggplant. Cover with Mozzarella cheese and cover with sauce. Bake at 350° to 375° for about 30 minutes.
Stir together all ingredients in a pot. Reduce heat and simmer for 10 minutes, stirring occasionally. 10-12 servings.
Preheat oven to 375°. Cook onion in small amount of oil until tender. Add soup, milk and cheese. Heat and stir. Add meat and remaining ingredients. Pour into a 2-quart casserole. Sprinkle with cheese. Bake at 375° for 20 to 30 minutes.
Cook eggplant and drain good. Then mash. Add egg and soda cracker crumbs, enough to hold eggplant together firm. Fry sausage meat done and drain all the grease off and stir into eggplant. Make into patties and fry.
Mix potatoes and butter together well (by hands). Add vanilla. Add the sugar gradually. Mix well. Add coconut. This makes 9 or 10 eggs which weigh 1/4 pound.
Melt butter in baking dish. Mix 1/3 cup sugar and cinnamon; set aside. Mix all other ingredients together. Pour into bowl over butter; do not mix. Sprinkle with reserved sugar and cinnamon. Bake at 325° for 25 minutes.
In a 9 x 13-inch pan, cover bottom with bacon strips. Pour uncooked rice over bacon. Place chicken on top of rice. Mix soup with milk and pour over chicken. Sprinkle with seasoning from rice. Cover with foil and bake at 350° for 2 hours.
Heat oven to 350°. Brown meat. Drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato.
Mix all ingredients in order listed. Place in loaf pan. Bake for 45 minutes to 1 hour at 300° to 325°.
Mix ingredients together and spread in the bottom of a 9 x 12-inch baking dish. Bake 25 minutes at 300°. Cool
Cook spinach; drain well. Squeeze to remove water (very important). Combine spinach with remaining ingredients; mix well. Shape into 3/4 to 1-inch balls. Place on greased cookie sheet. Bake at 325° for 15 to 20 minutes. Makes 10 dozen.
Cook spinach, drain and squeeze. Mix the ingredients together and put into the refrigerator for one hour. Roll into balls about bite-sized and bake for 15 minutes at 350°.
Mix sugar, corn syrup and peanut butter until well blended. Add Cocoa Krispies; mix until well coated. Roll balls to coat in extra sugar or coconut. Place on cookie sheet and cool until firm.
Mix flour, salt and sugar. Add vanilla, sour cream, egg and apples. Pour into unbaked pie shell. Cover with pie crust. Bake at 425° for 15 minutes, then at 350° for 30 minutes.
In microwave, melt chocolate squares for 5 minutes on Defrost. In medium bowl, beat the eggs. Add the margarine and sugar and beat it again (pretend it's someone you don't like). Add flour, salt and vanilla and beat it again! Add nuts until you can hardly stir batter. Hire help if you want more nuts.
Simmer soup bones, onion, salt and garlic in water for about 2 hours. Slice linguica into "coins." Add to soup pot and simmer another half hour. Add kale, potatoes and beans. Continue to simmer until potatoes are tender (about 20 minutes). Remove bones. Can be cooled so fat can be removed. Even better, let soup mellow for a day before serving.
Brown onion lightly in margarine. Add next 4 ingredients and simmer 15 minutes. Blend and stir into meat mixture; add cornstarch mixed in cold water. Cook until slightly thickened and clear. Serve hot on chow mein noodles.
Place chicken breasts in a deep plastic bowl with a lid. Pour pineapple juice over the chicken breasts. Add chopped garlic and 1/2 bottle of soy sauce. Refrigerate for 24 hours. Delicious when grilled! Serves 6.
Dissolve lemon jello in hot water. Set aside to cool. Mix celery, corned beef, onion, eggs and green pepper with the Miracle Whip. Add to jello. Set in the refrigerator overnight in a greased bread loaf pan.
Prepare Dream Whip as directed on package. Then beat with other ingredients until stiff. Spread over cold cake and sprinkle with coconut. Refrigerate.
Cook broccoli according to directions on package. Drain. Cook rice in water and 1/2 teaspoon salt. Combine rice, broccoli, sugar and celery. Saute onion in margarine; add to broccoli and rice mixture. Stir in 1/4 teaspoon salt, pepper and mushroom soup. Add 3/4 cup of grated cheese. Pour into baking dish. Top with remaining cheese. Bake at 350° for 30 minutes. Serves 6.
Heat oven to 350°. Grease 1 1/2-quart baking dish with 1/2 tablespoon butter. Arrange half the potatoes in an even layer on the bottom of the dish. Cover with half the apples. Sprinkle with half the brown sugar; dot with half the remaining butter. Sprinkle with salt. Repeat layers with remaining ingredients. Bake covered for 30 minutes. Remove cover and baste with juices in dish. Bake uncovered for 30 minutes longer; baste again and serve. Serves 4 to 6.
Combine all ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 425° for 10 minutes. Serve warm. Great with cream soup or alone.