HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, soda, salt and cinnamon together. Blend sugars, shortening and eggs together. Stir well and add rest of ingredients. Drop by teaspoonfuls on a lightly greased cookie sheet. Bake 10 to 12 minutes at 350° until brown.
Mix all ingredients and drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Grate onion over hot potatoes. Sprinkle with salt and pepper and lemon juice. Pour oil over potatoes slowly, stirring slightly with a fork.
Combine sugar, salad oil, and eggs in a large mixing bowl; mix well. Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin.
Cook potatoes and mash. Combine with egg, 3 tablespoons butter, orange juice and salt. Beat until light and fluffy. Fold in 1/3 cup pecans. Place into buttered shallow casserole. Sprinkle remaining nuts and sugar over top and drizzle with remaining butter. Bake at 350° for 30 minutes.
Mix well, measure out by rounded spoonfuls and flatten with floured fork. Cook in oven at 350° until well browned around edges. Makes 12 servings. Preparation time: 5 minutes.
Combine dry ingredients. Coat meat. Brown meat on both sides. Add liquid. Simmer on low heat for 2 hours.
Heat soup, then cool slightly. Mix gelatin with warm water, then add to soup. Mix mayonnaise with cream cheese and mix well; add chopped vegetables. Add soup mix and crab. Mix thoroughly. Pour into 5 1/2-cup mold. Chill several hours.
In bowl of food processor or with electric mixer, whirl the butter for 2 or 3 seconds. Add the cream cheese and whirl again briefly. Add the powdered sugar and the vanilla; blend for a few seconds more.
Pack jars with cucumbers and spoon the remaining ingredients over top of filled jars. Fill to the brim with vinegar. Seal jars and set away for at least 2 weeks. Don't process in any way. They have a strong enough brine that they won't spoil.
Cut ends off zucchini. Boil in salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon; reserve shells. Combine zucchini pulp, crumbs, 1/2 cup cheese, onion, parsley, salt, pepper and eggs; mix well. Fill shells. Dot with butter and sprinkle with cheese. Bake at 350° for 30 minutes.
Bake cookie dough in greased pizza pan at 350° for 15 minutes. Mix cream cheese, sugar and vanilla together. Place on top of cooled crust. Place pineapple on top of cream cheese mixture. Arrange fruit in a circle on top of pizza.
Pour all ingredients into a 5-quart pot slow cooker or crock-pot. Simmer for 30 minutes to 4 hours. The longer it cooks, the better. Serves 10 to 12 people.
Bring water, vinegar and salt to boil and pour over cucumbers which have been packed in hot jars with dill and garlic. Seal immediately.
Mix ingredients together and roll into balls. Bake at 325° for 35 minutes. Turn on broil last few minutes to brown on top.
Cook squash and onion 5 to 7 minutes in small amount of water. Drain and coarsely mash. Mix in other ingredients and pour into greased 2-quart casserole dish. Bake at 350° for 35 minutes.
Mix the first 3 ingredients (mixture is stiff). Form into small balls (rub hands with powdered sugar so they won't stick). Let balls stand 10 minutes or longer in refrigerator. Melt chips and paraffin over low heat or in microwave. Dip each ball in melted chocolate. Let dry on waxed paper.
In a large bowl, dissolve the gelatins in boiling water. Cool slightly. Stir in the milk, pineapple with juice, mayonnaise, cottage cheese, nuts and horseradish sauce. Mix well. Chill until partially set. Pour into an oiled 8-cup mold. Chill overnight.
Mix Cool Whip and cottage cheese. Add drained pineapple. Stir in dry jello. Refrigerate. This makes a delicious salad and will keep for several days.
Mix together beef, stuffing mix and seasoning packet and egg. Top with ketchup. Microwave at High (10) for 15 to 20 minutes (temperature 170°). Let stand 10 minutes before serving.
Layer ingredients in order given. Cover with 1 cup mayonnaise to which you have added 1 tablespoon sugar. Let sit 8 hours or overnight in refrigerator. Just before serving, smother with Parmesan cheese and top with crumbled bacon.
Add sugar to oil, then eggs, pumpkin, spices, flour and other ingredients. Pour into loaf pans, greased. Fill pans halfway. Bake at 350° for 65 to 70 minutes.
In skillet, melt butter. Add onion, cooking until straw colored. Place onion in bottom of a 4-quart casserole. Arrange sliced potatoes over onion. Sprinkle with a little salt and paprika. Repeat same procedure using the tomatoes, rice and ending with the green pepper. (Meanwhile brown the pork chops on both sides in skillet.) Arrange on top of peppers. Bake in moderate oven at 350° for 2 1/2 hours. Add more water if necessary. Cover.
Place margarine in 4-cup measure. Microwave, uncovered, on High 20 to 30 seconds or until melted. Stir in flour, bouillon granules and nutmeg; stir in milk. Microwave, uncovered, 3 to 4 minutes, stirring every minute, until thickened; stir in Cheddar cheese. Spread broccoli in square dish, 8 x 8 x 2-inches; sprinkle with lemon juice. If fish fillets are large, cut into 4 serving pieces; pat dry. Arrange fish, thickest parts to outside edges, on broccoli; sprinkle with salt. Spread sauce over fish and broccoli. Cover with waxed paper and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand, covered, 3 minutes. Sprinkle with Parmesan cheese and paprika.
In medium size saucepan bring chopped vegetables to a simmer in 2 c. chicken broth. Cook until tender. Bring to boil another 4 c. chicken broth, add tortelinni, cook until it floats. Add chicken and vegetable mixture.
Melt stick of butter in a 13 x 9-inch pan at 350°. While butter is melting, mix flour, sugar and milk by hand. When butter is melted, pour flour mixture on top of butter, then your fruit. Bake at 350° for 30 to 45 minutes, or until it is golden brown.
Cream butter and sugar; add eggs, one at a time. Add flour and sour cream to butter mixture. Add vanilla. Bake 1 hour at 300°, then 15 minutes at 325°. Do not open oven.
Stir vinegar into milk; set aside. Cream butter and sugar until fluffy. Beat egg and flavoring. Sift together all dry ingredients. Add to creamed mixture alternately with milk mixture, beating after each addition. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 14 minutes. Remove at once from sheet. Brush tops with Lemon Glaze.
Cook cabbage until tender and drain. Combine soup, milk, cheese, salt and pepper. Heat until cheese melts. Combine with cabbage and pour into baking dish. Sprinkle bread crumbs on top. Dot with margarine. Bake at 350° for 45 minutes or until margarine melts and bread crumbs are toasted.
Mix all ingredients except chicken which is laid on top. Dot with butter. Cook in oven with top on for 30 minutes at 400°. Remove top and cook 30 minutes longer.
Wash chicken and salt and pepper it and put garlic powder to taste. Arrange chicken in a large baking dish with skin side up. Dot with butter and sprinkle 1/3 cup flour over all. Cover bottom of dish with water. Bake uncovered in 400° oven for 30 to 40 minutes or until brown. Turn chicken over and add potatoes that have been peeled and quartered. Add 1/2 cup of water and cover. Bake 30 minutes or until potatoes are tender.
Mix all ingredients in small saucepan. Heat to boil and then simmer for 30 minutes.
Combine sugar, butter and milk in large heavy saucepan. Bring to boil and allow to boil 5 minutes, stirring constantly. Remove from heat, stir in vanilla and add peanut butter, stirring until melted. Fold in Marshmallow Creme until blended. Spread in buttered 13 x 9 x 2-inch pan or casserole dish. Allow to cool, cut into squares when firm. Makes 3 pounds of candy.
Preheat oven to 425 degrees. In a large bowl, combine potatoes, oil, butter, garlic, salt, rosemary and pepper, mix well. Spread potato mixture over ungreased baking sheet. Roast, stirring occasionally, until potatoes are tender and lightly browned, about 50 minutes. Transfer to serving bowl, stir in parsley.
Spread rice on cookie sheet. Place in preheated 400° oven. Stir every 2 minutes for 6 to 10 minutes or until lightly browned. Can be stored in airtight container in fridge. To cook, boil or steam as usual.
Mix the flour, powdered sugar and butter together and pat into 9 x 13-inch baking pan. Bake 15 minute at 350°. Meanwhile, prepare rhubarb, sugar, eggs, flour, baking powder and salt. Mix well with rhubarb. Pour these last ingredients into the baked crust. Bake approximately 40 minutes.
Line 13 x 9-inch pan with foil so that foil extends over sides of pan; butter foil.
Bring to boil and boil 2 minutes. Take from heat and add 3 cups quick oatmeal and 1/3 cup peanut butter. Drop on wax paper by spoonful.
Combine sugar, cocoa, butter and milk, stirring constantly over medium heat. Bring to boil; have at a rolling boil for 1 minute. Add peanut butter, oats and vanilla; stir well. Drop onto wax paper by teaspoon.
Combine sherbet, Ros and lemonade concentrate in punch bowl and stir until well blended. Pour in champagne or sparkling Ros and serve at once. Garnish with berries or mint. Makes 1 gallon.
Preheat oven to 350°. Put pecans and coconut together in bowl. Crush vanilla wafers in a blender and add to coconut and pecans; mix well. Cream the margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add 1/2 cup milk. Pour the cake batter into a well-greased tube pan. Bake for 1 hour. Remove from pan when cool. Slice and top with Cool Whip or ice cream (vanilla).
Cook and drain beans; set aside. Saute almonds in butter. Add lemon pepper. Add beans. Cook in microwave an additional 10 minutes on High.
Boil and debone chicken. Place in casserole. Mix other ingredients together and pour over top. Bake in a 350° oven for 30 minutes. Top with dried onion rings.
Mix until crumbly and sprinkle over sweet potato mixture. Bake at 350° for 45 to 50 minutes or until knife inserted in middle comes out clean. Serve warm with dollop of whipped or sour cream. Garnish with nutmeg.
Stir the cornstarch into 1/2 cup water. Mix juice, vinegar and sugar. Bring to a boil. Add cornstarch, stirring until clear and thick. Add the butter; stir well, then add the beets, stirring to coat well.
Beat cream cheese and sugar together in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate for 3 hours. Top with cherry pie filling just before serving. Makes 8 servings.
Layer yams in pan; add juice and oleo on top of yams. Bake at 400° for 20 minutes.
Preheat oven to 350°. Cream sugar and eggs; add Bisquick mix, nuts and coconut. Drop on greased cookie sheet. Bake 10 minutes (yields 40).
Beat together in bowl, sugar, vanilla, margarine and eggs. Then add rest of ingredients. Mix well. Bake at 350° for 10 minutes. Good with milk!
Mix Jell-O with hot water and let gel. Mix instant pudding as directed. After Jell-O is set, put pudding on top and cover with Cool Whip. Use a 9 x 13-inch cake pan. Makes 10 to 12 servings.
Dissolve lime gelatin in boiling water, add cold water, cottage cheese and pineapple. Mix well and pour into a 9 x 13 x 2-inch baking dish and chill until firm. Dissolve lemon gelatin in boiling water. Add cream cheese and stir until smooth. Stir in oranges. Pour mixture over first layer and chill until firm. Dissolve cherry gelatin in boiling water. Add sour cream and pie filling and pour over second layer. Chill until firm. Spread with whipped topping and sprinkle with chopped nuts.
Pepper and flour chops. Brown in oil. Drain off excess oil. Top each chop with a slice of onion, then a slice of lemon. Mix water, sugar, catsup and liquid smoke. Pour over chops. Cover and cook over low heat 20 to 30 minutes or until tender.
Heat oven to 350°. Prepare the pie crust. In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour filling into unbaked pie crust. Sprinkle with pecan halves. Bake 45 to 50 minutes or until center is set. (Can also add 1/2 to 1 cup crushed pecans to mixture.)
Combine milk, cream, sugar, salt and syrup in sauce pan. Cook over low heat stirring constantly until 238 degrees on a candy thermometer or soft ball stage. When cool add vanilla and beat until creamy. Add nuts and pour in shallow greased 11 x 7 pan. When cool cut in squares and wrap.
Parboil ribs; save broth for sauce. Cover ribs with Kraft mixture and cook in 350° oven until done.
Put in a large bowl; mix all ingredients. Blend until smooth. Fill greased muffin cups 2/3 full. Bake at 375° for 18 to 20 minutes.
Preheat oven to 300°. Mix dry ingredients. Add honey, oil and vanilla. Mix well. Spread on a cookie sheet and bake 20 minutes, stirring occasionally. Store in airtight container.
Have cheese and butter soft, add onion. Chill slightly to make it easy to form a ball. After formed into a ball, roll in beef. Serve with crackers.
Beat cream cheese until softened. Add eggs, 1 cup sugar, salt and almond extract. Beat until smooth and thick. Pour into spring pan. Bake in 325° oven for 45 to 50 minutes or until set. Remove from oven and cool in pan on cake rack 20 minutes (top will crack). Mix 2 tablespoons sugar, sour cream and vanilla. Pour over cooled cake. Return to oven and bake 10 minutes. Cool and then chill.
Combine all ingredients except Cool Whip. Add Cool Whip gradually until it is all mixed in thoroughly. May be served immediately or chilled and served.
If pineapple not drained well, will make it soft like a spread instead of a ball.
Cook carrots in salted water until almost done. Drain and save liquid. Coarsely mash carrots, add crushed crackers, onion, butter and 2/3 cup reserved liquid. Mix well, place in small buttered baking dish. Cover with grated cheese. Bake at 400° for 15 to 20 minutes. Serves 4 to 6.
Heat berries and 3/4 cup of sugar together. Mix flour, 1 cup of sugar, salt, baking powder and milk. Put melted butter in a large baking pan. Add batter, then add berries without mixing or stirring. Bake in preheated 350° oven for 30 minutes.
Preheat oven to 450°. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Mix margarine and garlic powder; brush over hot biscuits before removing from cookie sheet. Serve hot. Makes 10 to 12.
Heat broken almond bark at 200° for 10 minutes. When soft, stir in remaining ingredients. Drop by teaspoon onto wax paper; cool at room temperature until hard, about 1 hour. Yields about 5 dozen. Absolutely delicious.
Place all ingredients in a large pot and cover. Pop over med. heat. Shake well. Make sure it does not burn.
Heat oven to 350°. Cook egg noodles following package directions. While noodles cook, chop celery, onions, bell peppers and parsley. Melt butter and put onions in for 10 minutes; add flour to butter and cook 10 minutes. Add crawfish and simmer 20 minutes. Add half and half, cheese, garlic, salt and pepper. Let cheese melt. Put noodles in pan, then pour sauce/crawfish on top. Sprinkle Parmesan cheese on top and bake for 15 minutes in 350° oven. Serves 8 to 10 people.
Combine all in double boiler. Cook until thickened. Cool and place in pie shell. Top with meringue.
Take the beans, wash and run through hot water until beans are white again. Put on the fire with the water. Take the ham hocks and boil slowly, approximately 3 hours, in covered pot. Braise the onion in a little butter and when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. Serves 8 persons.
Peel the onions and leave them whole. Heat the butter in a saucepan and brown the onions gently, stirring often. Blend in flour and cook for 1 minute, then add heated chicken stock and stir until smooth. Add salt and pepper to taste, then the chopped sage. Cover and simmer for 20 to 30 minutes, stirring occasionally. When the onions are soft all the way through, stir in the cream and parsley and serve.
Dissolve Jell-O in boiling water. Add cooked rice, salt, sugar and flavorings. Chill until partially thickened. Then add Cool Whip. Let chill at least 2 hours.
Stir ingredients together until smooth. Drop from spoon into 6 greased muffin tins or cast-iron skillet. Bake at 450° for 12 to 15 minutes or until brown. You can also roll these out and cut with a biscuit cutter.
Stir cornmeal in cold water. Cook, stirring for 40 minutes until thick. Add 1 tablespoon butter when done.
Mix all together. Top with butter. Bake at 350° for 45 minutes.
Combine flour, powder and salt. Cut in margarine until mixture resembles coarse cornmeal. Add milk. Stir until blended. Knead gently 12 times. Roll dough (about 1/4-inch thick) into a rectangle. Brush with melted margarine.
Saute all vegetables in steak sauce, picante sauce and butter. Add crab meat and simmer quite awhile. Add shrimp. Enjoy.
Cook and debone chicken. Place in the bottom of casserole dish. Bring soup and broth to a slow boil. Pour over chicken. Salt and pepper chicken and broth mixture to taste. In bowl, mix flour, milk and butter; pour over chicken and broth. Bake at 350° until crust is brown.
In a large screw-top jar, combine all ingredients, except chicken and glaze. Cover and shake vigorously to blend. In shallow dish, pour tomato sauce mixture over chicken. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally. Drain, reserving marinade. Grill chicken over medium flame for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with Honey-Mustard Glaze.
Melt margarine and brown sugar. Cook 2 minutes; add 1/4 cup milk. Let come to a boil. Cool and add powdered sugar.
*Combine equal amounts of any combination: rolled oats, nuts, coconut, finely chopped dried fruit or seeds.
Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to). Add coconut flavoring and frozen coconut. Bake at 350° for 30 minutes. Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups. Ice cooled cake with Cool Whip. Sprinkle with frozen coconut and store in refrigerator. Real good and moist.
Stir ingredients together and arrange in a 12 x 20-inch greased pan.
Preheat oven to 400°. Thaw broccoli. Coat a 13 x 9 x 2 pan with cooking spray. Stir first three ingredients together and then add others, combining all items in a bowl. Place in baking dish and bake 20 to 25 minutes. (Store leftovers in refrigerator.) Yield: 15 servings.
Bring to a boil in saucepan. Turn down to a simmer. Enjoy.
Brown ground beef and sausage. Drain off fat juice. Mix other items and let simmer on low heat. Check often.
Cut biscuits into quarters; roll in cinnamon and sugar. Spray muffin tin with Pam and put 4 quarters in each tin. Combine butter, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Pour over muffins (make pretty wet). Bake 18 minutes at 350°. Invert finished muffins on foil and pour syrup out of tin over top.
Pour the glue into the starch and food coloring. Mix well. This is a very long process; keep at it until mixture becomes spongy. Knead the way you would bread dough. Always add more starch, not more glue. Good luck!
In a small bowl combine all ingredients. Mix well. Refrigerate. Makes 1 cup.
In large bowl, combine 2 1/2 cups water with the next 9 ingredients. Add roast. Cover and refrigerate 36 to 72 hours, turning occasionally. Remove meat, wipe dry with paper towels. Strain marinade; reserve. In Dutch oven, brown meat on all sides in 2 tablespoons oil. Add chopped vegetables. Cover and cook slowly 2 hours or until meat is tender. Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water. Cook until thick and bubbly. Serve meat and sauce with hot buttered noodles. Serves 8 to 10. Well worth the effort!
Mix together 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Put in baking dish. For topping, mix 1/4 cup butter and corn flakes; sprinkle over top. Bake uncovered at 350° for 45 minutes.
Mix cake mix as directed. Bake in 9 x 13-inch pan. Take a fork and punch holes all in the cake.
Brown beef and drain. Mix all ingredients and place in large well-greased casserole. Bake, covered, at 350° for 1 1/2 hours. Stir once midway.
Mix the pineapple and jello in the cup of hot water and cook over low heat 10 minutes. Let cool. Blend in cream cheese. Refrigerate until partially set. Fold in Cool Whip, celery and nuts. Refrigerate until firm.
Split wings at each joint and discard tips. Pat dry. Deep fry on high for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely.
Cook rotini; drain and rinse in cold water. Add carrots, broccoli and cauliflower. Put in refrigerator for 2 hours. Bring out, add cheese and the ranch dressing. Mix well.
Cook squash and onion. Remove from heat and add salt, pepper and butter. Add cracker crumbs, half grated cheese, milk and egg. Blend well. Pour into casserole and sprinkle remaining cheese on top. Bake for 20 minutes at 350°. It is good made with Cheddar cheese, but coon cheese is delicious.
Beat eggs thoroughly. Add sugar and corn syrup. Add butter, salt, vanilla and pecans. Pour into unbaked pie shell and bake in 400° oven for 10 minutes. Reduce temperature to 300° to 325° and bake an hour.
In a large dish combine chicken, squash, red pepper and salad dressing. Let it sit for 20 minutes to 4 hours. Transfer mixture to a colander. In the dish, combine rice, water, herbs and bouillon. Place colander with chicken mixture into dish. Cover and cook on 100% power (High) for 7 to 8 minutes or until chicken and rice are tender, stirring once. Let stand for 2 minutes.
Blend by hand the sour cream and cottage cheese. Stir in green pepper, onion, pimiento, salt and pepper. Serve on lettuce; sprinkle with dill. This is pretty when used to stuff tomatoes. Also good for a low calorie dip.
Soak herring in cold water for at least 24 hours. Change water every 8 hours or more often. Save the milch from herring. Skin, remove bones and cut each herring into 4 pieces. Arrange onions in a bed on a deep platter. Arrange herring on top of onions. Boil vinegar and cool. Rub milch through fine sieve. Mix with vinegar and sugar and pour over the herring. Serve with whole boiled potatoes.
Combine all ingredients, blending well. Pour batter into three greased and floured 8-inch layer pans. Bake at 400° for 25 to 30 minutes. Frost with frosting recipe following.
Combine first 5 ingredients and boil over low heat to soft ball stage. Stir in rest of ingredients and immediately pour into a 9 x 9-inch or 8 x 8-inch greased pan. Let set and cut into squares.
Mix together first 4 ingredients and put on stove, stirring continuously, until it thickens, approximately 10 minutes. Remove from stove and pour in the strawberries. Mix well. Pour all into a prepared 9-inch graham cracker crust. Chill well, about 2 hours. Top with Cool Whip. Garnish with whole strawberries.
Mix first five ingredients; beat two to three minutes at medium speed. Pour into three eight-inch round, greased and floured cake pans. Bake at 350° approximately 25 minutes.
Saute celery and onion in margarine. Mix all ingredients, except cheese, with sauteed celery and onions. Pour in casserole dish. Spoon cheese on top of casserole. Bake 45 minutes at 350°. Serves 6.
Mix first 5 ingredients together in a saucepan and let stand for 5 minutes. Cook about 6 to 8 minutes. Stir constantly. Bring to boil; add vanilla. Put apples in a buttered baking dish (3-quart); sprinkle with sugar and nutmeg. Pour mixture over apples. Bake at 325° for 1 hour until brown on top.
Heat oven to 400°. Grease or line 8 muffin cups. In large bowl combine all ingredients; stir 50 - 75 strokes until dry mix is moistened. Fill greased or lined muffin cups 3/4 full. Bake for 17 - 21 minutes or until toothpick inserted in center comes out clean Cool 5 minutes, remove from pan. Makes 18 muffins.