HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle nuts in 9 x 13-inch pan. Mix sugar, syrup, butter, 1 carton cream in heavy pan. Bring to boil. When it starts to boil, add rest of cream. Cook to 245° to 248°. Pour over nuts. Cut when cool, wrap in wax paper.
Cook broccoli according to package instructions; drain well. Mix mayonnaise, soup and cheese. Fold in broccoli. Place in 1 1/2-quart casserole dish and top with crushed crackers and then melted butter. Bake at 350° for 30 minutes.
Combine and dissolve sugar and water together. Add fruit juices and undiluted lemonade. Freeze. Add the ginger ale when ready to serve. (Serves 100.)
Preheat oven. Reserve 1/3 cup frosting. In large bowl, combine remaining frosting, peanut butter and egg; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour. Shape dough into 1-inch balls. Place 2-inches apart on a lightly greased cookie pan. Flatten each 2-inches thick with bottom of glass dipped in sugar. Bake 10 to 15 minutes or until brown. Cool 1 minute. Remove from pan and cool completely. Lightly frost with reserved 1/3 cup frosting. Yield: 48 cookies.
Put in a large bowl. In the winter months I use Schwan's frozen fruit mix. I slightly unthaw and cut smaller. I like to slice kiwi fruit over the top. Also cut one into salad.
After melting butter, add brown sugar, vanilla and cream. Boil until it forms a soft ball in cold water. Beat until cool enough to spread onto cake.
Melt chips and shortening over low heat. Stir until smooth and creamy. Mix in peanuts. Spoon into 1-inch size muffin cups or drop by teaspoonfuls onto wax paper covered cookie sheet. Cool until set; store tightly covered. Makes about 48.
Cook fresh carrots until done and let cool. Mix all other ingredients together and add carrots. Marinate overnight.
Sift flour, soda and cream of tartar together. Mix all ingredients together well. Chill. Roll out and cut with cookie cutter. Bake at 375° for 8 minutes. Makes about 60 cookies.
In a large bowl, mix all ingredients. Marinate 24 hours. Stir occasionally while marinating. This salad takes about 1 hour to prepare and keeps 1 week. Serves 10.
Put broccoli, bacon, Cheddar cheese and raisins in a bowl. Mix together the last 3 ingredients and pour over the salad. Refrigerate.
Pour boiling water over oats and let stand for 20 minutes. Cream together sugar and oleo. Add eggs, well beaten. Sift together flour, soda, salt, and cinnamon and add to mixture. Bake in oblong pan for 45 minutes at 350.
Heat oven to 350°. Grease an 8-inch pie plate. In small mixer bowl, beat eggs. Blend in sugar and butter. In a separate bowl, stir together flour, cocoa and salt. Add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bake 35 minutes or until set (pie will not test done in center). Cool completely. Cut into wedges. Serve with ice cream. Top with your favorite Hershey's Chocolate Shoppe topping. Makes 6 to 8 servings.
Mix all ingredients. Form into small bars or balls. Place on a cookie sheet, covered with waxed paper. Chill 20 minutes.
Grate butter/margarine into flour and mix well - I like to use my hands. Add buttermilk mix with spoon. Roll out on flour wax paper. Cut with biscuit cutter or a glass. Put on pan. Bake at 400° for 20 minutes. Makes 1 dozen.
Simmer raisins in water until raisins are plump. Drain liquid into cup; add water to liquid to equal 1/2 cup. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend flour, baking soda, baking powder, salt and spices. Stir well. Add rolled oats, nuts and raisins. Drop full teaspoons of dough 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Rinse beans and drain. Add green pepper and onions. Mix together sugar, oil, vinegar, salt and pepper. Pour over beans. Add sugar, if needed.
In a 9 x 13 pan, layer 12 of the ice cream sandwiches, cutting to fit if necessary. Spread layer of Cool Whip. Drizzle chocolate syrup over Cool Whip. Sprinkle with Heath bits.
Combine first 9 ingredients; mix well. Shape into 1-inch meatballs. Cook in hot shortening over medium heat for 10 to 15 minutes or until brown. Drain on paper towels.
In a 1-quart saucepan, combine water, uncooked rice and 1 teaspoon salt; bring to boiling. Cover; reduce heat and simmer, covered, for 20 minutes.
Drop by teaspoons on cookie sheet and bake about 12 to 15 minutes. Take out as edges brown and tops are light brown. Cool slightly and remove to wire cooling rack.
Brown hamburger and chop into little pieces. Put 1 package of taco seasoning in the hamburger. Add one cup of water and let simmer. Simmer until all water is gone.
Cook broccoli and drain. Combine all ingredients except crackers. Put in a greased baking dish. Put crackers on top. Bake at 350° for 40 minutes or until bubbly and light brown. Makes 6 to 8 servings.
In large, heavy saucepan, combine sugar and buttermilk with soda. Boil, stirring constantly, until it holds together between your fingers when tested in cold water, about 6 or 7 minutes. Remove from heat and add vanilla, butter and pecans. Mix well and drop by spoonfuls onto waxed paper. Each praline should have 4 to 5 pecans. Let cool until firm.
Blend all ingredients and pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Mix the first 4 ingredients together in a blender. Add the last 4 ingredients and mix just until blended.
Beat eggs and sugar until thick; add butter and mix well. Add flour, salt, baking powder, vanilla and almond extract. Chill overnight. Dough must be ice cold to roll. Roll thin and cut into desired shapes. Bake at 375° for 8 to 10 minutes. Let cool, then frost, if desired. Makes 8 to 12 dozen.
Cook carrots; set aside. Mix all other ingredients to make sauce. Pour over carrots and refrigerate. When ready, lift carrots from sauce and serve. This keeps well in the refrigerator.
Cook vegetable noodles in salted water. Drain. Put noodles, Italian dressing, chopped tomato, chopped bell pepper, onion, cucumber and grated cheese in bowl and mix together. Sprinkle dill weed, garlic powder and parsley flakes over salad.
Mix all ingredients and add enough flour to make dough stiff. Roll out quite thick. Cut with a large cutter. Bake in 350° oven.
Boil ham with the onion for 1 1/2 to 2 hours. Remove ham (do not discard broth). Cut into small pieces. Add water to broth to suit taste. Add carrots and potatoes. Cook until done. Add beans and cut up ham; heat to boiling and thicken. If desired to make "sour" add vinegar to taste.
Mix ingredients well and pour into 2 well-greased pie plates. Bake at 350° for 1/2 hour. Makes its own crust.
Mix together thoroughly margarine, graham cracker crumbs, peanut butter and sugar. Shape into balls. Refrigerate overnight. In double boiler, melt chocolate chips with paraffin. Keep over hot water while working. (Be careful not to let water boil over into chocolate.) Using tongs, dip balls, one at a time, into chocolate. Cool on wax paper. Refrigerate in container indefinitely.
Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and juice. Chill until mixture thickens slightly. Fold in pecans and turn into a two-quart mold or flat casserole. Chill until firm. Beat the softened cream cheese until smooth. Gradually beat in sour cream until mixture is smooth. Spread over gelatin. Chill.
Beat eggs and add milk and shortening. Sift remaining ingredients together; add to egg mixture and beat well. Pour into hot, greased 8-inch cast-iron skillet and bake in hot oven (400°) until it shrinks from the sides of the skillet, about 20 to 25 minutes, or until golden brown. Serves 6.
Preheat oven to 350°. Combine eggs, oil, sugar and zucchini. Sift together flour, salt, soda, cinnamon and baking powder. Make a well in the center; add zucchini mixture and blend until dry ingredients are moistened. Add nuts. Pour into greased and floured pans. Makes 2 loaves. Bake 40 minutes. Test for doneness with toothpick.
Shred cabbage. Spread 1/2 cabbage in a baking dish. Brown ground beef, pepper and onion in skillet. Put 1/2 the mixture over the cabbage. Add rest of the cabbage and top with meat. Spread tomato soup over top. Bake at 350° for 45 minutes. Delicious.
Combine all ingredients. Split muffins and toast. Spread filling on muffins; broil until cheese melts. Serves 6.
Melt butter in pan. Cut up onion and simmer until tender. Add drained sauerkraut and mushrooms. Cover and simmer for 20 min. Add mushroom soup (do not dilute). Add mixture to cooked noodles and mix well. Bake at 350 for 20 to 30 minutes. Salt and pepper to taste.
Layer first 3 ingredients. Pour margarine over all. Sprinkle coconut and walnuts on top and bake in 9 x 13-inch pan at 325° for 1 hour.
Mix deviled ham, onion, pepper, salt, Italian seasoning and bread crumbs. Stuff into pockets of chicken breasts. Toothpick closed, if necessary. Arrange in baking dish. Melt butter and stir in salad dressing mix. Pour over chicken breasts. Bake at 350° for 1 hour (or grill outdoors, basting occasionally).
Double the recipe to make 1 gallon. Whip with whisk until smooth. Let set overnight.
Measure carefully, placing all ingredients in bread machine pan in order given. Select Basic/White cycle. Use medium or light crust color. Do Not use Delayed Cycle. Remove baked bread from pan. Cool on wire rack. Makes 1 1/2 pound loaf.
Scramble eggs dry. Melt together soup, sherry, mushrooms, green pepper, margarine and milk.
Mix all ingredients. Shape into 1 inch balls. Place on greased cookie sheet 1 inch apart. Flatten with fork. Bake at 350 until golden brown.
Brown hamburger. Add onion if desired. Do not drain. Stir in flour until absorbed. Add milk and stir until thickened. Serve over mashed potatoes or rice.
In a large mixer bowl, mix together 3 1/4 cups flour, sugar, salt, yeast, water and shortening. Shortening need not be melted. Beat for 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1 cup flour. Beat 1/2 minute at low speed. Then at high speed 3 minutes. Stir in 3 1/2 to 4 1/2 cups of flour until mixture starts to roll away from side of bowl. Turn out to lightly floured board and knead until smooth and elastic (about 10 minutes). Return to large clean oiled bowl and let rise approximately 1 hour, covered. Should double in size. Punch down and make bread pan size loaves and place in greased bread pans, let rise 1 hour or doubled.
Use an electric mixer to mix the canned milks, whipping cream, vanilla, and sugar together to get the sugar mixed smooth before pouring into your freezer. Finish filling the freezer with milk, pack the tank with ice and salt according to the manufactures instructions and freeze.
Brown hamburger meat and onions together; salt and pepper to taste. Add flour to thicken. When slightly browned, add can of Veg-All. Pour into casserole dish. Separate biscuits and cover top of mixture. Sprinkle celery salt on biscuits. Bake at 350° until biscuits are brown. Serves 4 to 6. (I like to put slices of American cheese on top of casserole, before I add biscuits.)
Sift flour, baking powder and salt together. Cream butter. Add sugar gradually and blend well. Stir in unbeaten egg yolks and anise extract until batter is smooth. Add flour mixture. Nip off little pieces of dough and roll into balls size of a cherry. Place on an ungreased baking sheet. Bake at 425° for 7 to 8 minutes. Cool before removing from cookie sheet.
Beat egg and sugar. Add flour, salt, apples and nuts. Grease and flour 8-inch pan. Bake at 350° for 30 minutes.
Reserve 1 quart of broth. Take rest of broth (add water if necessary) and cook noodles for 10 minutes. Strain and add to chicken.
Dissolve lemon jello in hot water. Add vinegar and 1/4 teaspoon salt. Pour a thin layer into mold and chill until firm. Chill remaining jello until slightly thickened. Combine apples, celery, nuts and remaining 1/2 teaspoon salt and fold into slightly thickened jello. Pour into mold over firm layer. When jello is completely firm, take out of mold and serve on top of lettuce with mayonnaise.
Drain and reserve juice from fruit. Mix together first four ingredients. Add enough fruit juice to make mixture about the consistency of whipping cream. Prepare Dream Whip according to directions on package. Mix creamy mixture and drained fruit. Fold in Dream Whip. Chill overnight.
Combine the syrup and sugar in a saucepan. Bring it to a boil and remove it from the heat. Add peanut butter and cereal. Spread this in a 9 x 13-inch pan. Let it set. Melt the chocolate chips and butterscotch chips together and spread them over the bars.
In 4-quart saucepan, melt butter over medium heat. Add onion; cook 4 to 6 minutes or until soft. Add potatoes and 2 cups cold water; bring to boil. Cover and cook 20 minutes.
Combine sugar, milk, corn syrup and salt. Bring to boil. Boil to soft ball stage (232°). Add vanilla, butter and chocolate. Beat with spoon until candy loses its gloss.
Spread softened cream cheese in a thin layer on a platter. Put on a layer of salsa, then sliced jalapeno pepper. Add green pepper, onions and tomatoes. Add about 3/4 of can of black olives. Top with both cheeses.
Cook ground chuck, onions and garlic in a skillet until brown. Add soup and seasonings. Simmer, covered, for 10 minutes. Add cheese and cook slowly until cheese melts. Stir in bread crumbs. Cut peppers in half lengthwise. Remove seeds. Cook in boiling water with salt until tender, about 5 minutes. Drain. Place peppers on baking sheet. Stuff with meat mixture. Bake at 400° for 30 minutes.
Cook broth, onions, celery and potatoes until tender. Add Veg-All and soup. Mix well. Add Velveeta cheese and let melt.
Mix ingredients together and make into walnut size balls. Bake at 350° for 20 to 30 minutes. Makes approximately 5 dozen.
Crumble cornbread and toasted white bread. Mix in the onions, celery, eggs, poultry seasoning and sage. You may use mushroom soup, if so desired. Mix mixture with your broth from your turkey. Add water or a can of broth to make mixture smooth. Bake at 350° for 1 hour or until lightly browned.
Dissolve gelatin in boiling water. Add 7-Up. Add sliced bananas and pineapple. Chill until firm.
Mix pecans, flour and butter. Press into 9 x 13 baking dish. Bake at 350° for 10 minutes. Mix chocolate pudding according to directions. In separate bowl, mix powdered sugar, cream cheese and approximately 1 cup Cool Whip. Let crust cool completely. Spread cream cheese mixture over crust. Then spread pudding over cream cheese mixture. Top with remaining Cool Whip. Sprinkle pecans on top. Chill in refrigerator for about 1 hour before serving.
Preheat oven to 350°. Simmer raisins in the hot water for 5 minutes; cool. Mix dry ingredients, then add the sour milk, which has been mixed with soda and molasses. Add the egg, nuts and cooked raisins with their water and stir until blended. Bake in greased loaf pans at 350° or until set.
Mix pineapple, cheese, sugar and flour. Pour in 9 x 12-inch casserole dish. Put crackers on top. Pour on juice, then melted margarine. Cook 30 minutes at 350°.
Mix first 3 ingredients together. Add rest of ingredients and stir together. Place in baking dish. Place baking dish in a pan of water. Bake at 350° for 1 hour.
In 3-quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken over low heat. Heat through; stir occasionally.
Bring to boil 1 cup orange soda. Remove from heat. Add orange jello. Stir until dissolved. Add 1 cup cold soda. Let sit in refrigerator for 1 hour or more, until just set. Whip 1 package Dream Whip or small Cool Whip. Blend together the set jello and Cool Whip. Add small can of Mandarin oranges.
Saute onion in butter. Mix all ingredients and place in casserole dish. Top with buttered cracker crumbs. Bake at 350° for 30 minutes.
Blanche cabbage 5 minutes. Mix all ingredients except carrot and onion sauteed in chicken broth. Stuff inside 2 cabbage leaves. Secure with toothpicks. Spoon sauteed carrot and onion over top of cabbage rolls. Cook 40 minutes at 350° in glass dish.
Mix together corn, eggs, milk and butter. Then add corn muffin mix. Blend ingredients. Pour into 9 x 13-inch dish, greased with cooking spray. Bake at 350° for 45 minutes to 1 hour. Should be somewhat firm.
Mix all ingredients in saucepan. Heat, stirring constantly, until mixture boils; boil 2 to 3 minutes. Serve warm. Makes 1 cup.
Bring to boil the oleo, water and cocoa. Add sugar, flour and salt. Add eggs, mixed with sour cream and soda. Pour onto cookie sheet. Bake for 20 minutes at 400°.
Salt and pepper hens. Brown hens with onion and butter for 10 minutes. Add broth and simmer for 30 minutes. Remove hens. Add cornstarch to drippings. Stir constantly until smooth. Blend in soup and sour cream. Place hen in baking dish. Pour sauce over them. Bake at 350° for 15 minutes.
Blend all ingredients well and use to barbecue just about anything from ribs to hamburgers.
Wash and cut stem of okra (not too short). Pack in jars. Bring remaining ingredients to a boil in saucepan. Pour over okra while hot and seal.
Sift 1 cup powdered sugar, 3 tablespoons cocoa together. Add well beaten egg yolks. Beat whites until stiff. Fold in first mixture. Bake 35 minutes at 325° in long pan (baking sheet), greased slightly and floured. Turn out on dish towel. Let cool. Spread with whipped cream which has been sweetened to taste. Add vanilla to this mixture also. Roll and ice with 1 or 1 1/2 cups powdered sugar, 3 tablespoons cocoa, vanilla and enough cream to make it spreading consistency.
Cook meat and onions in olive oil. Season with salt and pepper. Drain mushrooms, reserving liquid; add water to make 1 cup. Add mushrooms and 1 cup liquid to meat and onions. Simmer for 2 hours. Place in baking dish. Arrange potatoes over meat. Mix the soup, milk, sour cream, salt and pepper; pour over potatoes. Sprinkle with cheese. Bake 1 hour. Sprinkle with crumbs, if desired; bake another 30 minutes. (I put this into two casseroles and freeze one.)
Cream butter, peanut butter and egg. Mix together sugars. Add flour, soda, salt and vanilla. Add butterscotch chips and nuts. Drop by teaspoon on greased cookie sheet. Bake at 325° for 10 minutes.
Saute bacon and onion. Stir in ground beef and brown. Add pork and beans, brown sugar, catsup, dry mustard, salt and Worcestershire sauce. Mix and pour into casserole or baking dish.
Mix all ingredients and pour into 2-qt casserole dish. Bake at 350 degrees for 1 hour.
Rinse beans. Cover with water and boil for 15 minutes. Then start over with fresh water and let come to a boil. Saute onions and garlic until wilted and add to beans. Cook for 1 hour and 45 minutes on medium heat. Add salt and pepper. Add Tabasco sauce and bacon and cook 15 minutes or until done.
Preheat oven to 350°. Lightly grease baking pan. Place fish on bed of onions in prepared pan. Combine mushrooms, tomatoes, green pepper and parsley. Spread mixture over fish. Combine wine, lemon juice, salt and pepper; pour over vegetables and fish. Cover pan with foil. Bake for 30 minutes, or until fish flakes easily. Serve with lemon slices.
Mix all ingredients well. Refrigerate for 24 hours. Roll into 8 rolls. Be sure to pack and roll firmly. Place on broiler pan. Bake in low oven (150°) for 8 hours.
Blend pudding with milk. Add Crystal Lite. Fold in Cool Whip. Pour in graham cracker crust. Freeze. Makes 6 servings.
Preheat oven to 300°. Combine sugar and water and bring to a boil. Add cornstarch to boiling sugar water mixture. Boil until clear. Remove from stove. Add butter, the beaten egg yolks, vinegar, salt and vanilla. Stir well and pour into pie shell. Bake 20 minutes at 300°. Remove from oven. Beat 3 egg whites until stiff, add sugar gradually. Spread meringue over Pie. Bake an additional 15 to 20 minutes or until brown.
Mix dry ingredients and make a well in center of large bowl. Add liquids; mix well. Bake about 1 hour at 350°. Makes 3 to 4 loaves.
Lay lemon slices in the bottom of a lightly greased 10-inch pie plate. Drain the flaked tuna and blend well with bread crumbs, onion, eggs and soup. Gently turn tuna mix over lemon slices. Heat oven to 400°.
Put pineapple in strainer and let drain. Prepare two (9 x 5) loaf pans. Grease well and flour. In a bowl, combine first 5 dry ingredients. Add nuts; set aside. In a large bowl, beat eggs until light and fluffy. Add sugar, oil and vanilla. Blend well. Fold in zucchini and pineapple. Add dry ingredients. Stir until just blended. Spoon batter into loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans on rack 10 minutes. Remove from pans; cool on rack completely. Makes 2 loaves; 36 slices each with 162 calories.
Saute green pepper and onion in 2 tablespoons fat. Combine tomatoes and corn. Thicken with 2 tablespoons cornstarch and season with 1/2 teaspoon salt and a little pepper. Put in casserole and cover with 1 cup grated cheese. Cook in slow oven at 350° at 30 minutes.
Add shortening to milk while milk is still warm. When milk has cooled, dissolve yeast in water and add to milk. Add sugar and salt, eggs and flour, beat well. Let rise in bowl for 20 minutes. Knead dough for 2 minutes.
In a large, shallow pan, combine popcorn and nuts. Place in a 250° oven while preparing glaze. In heavy 2-quart saucepan, stir brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and soda. Pour over warm popcorn and nuts to coat well. Bake.
Bring butter, sugar, milk and marshmallows to boil; take off heat. Add chocolate chips, shaved Hershey milk chocolate bar and nuts. Stir until all is completely melted. Pour into greased 10 x 15-inch pan or greased cookie sheet. Refrigerate until firm enough to cut.
Place potatoes and onions in crock-pot. Blend sour cream, soup and margarine in a bowl. Add to potatoes; cook on high 3 to 4 hours. May prepare with cooked potatoes. Cook on low for 1 hour. Yield: 15 servings.
Preheat oven to 350°. Brown hamburger meat and drain. Boil noodles until tender and drain. Layer noodles, sauce, meat, and cheese. Bake 30 minutes or until cheese is melted.
Put moistened rice in bottom of pan. Sprinkle onion soup mix on top. Place chicken in next. Combine cream of mushroom soup and 1 can of water, then pour over chicken. Add salt and pepper. Cover. Bake at 350° for 1 hour.
Cream shortening and sugar, then mix all ingredients together. Roll out 1/4-inch thick. Cut out gingerbread boys. Bake for 10 to 12 minutes in preheated 375° oven. Trim with icing.
Cook macaroni until done; drain and set aside. Brown meat and drain; then add macaroni, tomatoes, salt and water. Cook together for 30 minutes on medium heat. Remove from heat and stir. Add cheese (do not stir). Cool 10 minutes, covered, until melted. Serves 6.
Combine pineapple juice, lemonade, lemon juice, punch mix, sugar and raspberries. Add enough water to make 2 gallons of fruit mixture. Freeze in a large plastic container for 12 hours. Thaw slightly; put in punch bowl and top with lemon-lime soda.
Drain juice from salmon; set aside. Put salmon in mixing bowl and stir in the egg. When it is gummy, add 1/2 cup flour. Stir thoroughly. Mixture will be thick. Do not add any salt; pepper is okay.
Combine sugar, vinegar, oil and salt and pepper in a saucepan. Stir and heat until mixture comes to a boil. Remove from heat and set aside. Mix all vegetables together.
Brown hamburger in skillet with 1 clove garlic and fresh onion. Mix in tomato sauce, whole tomatoes and spaghetti mix, then add salt, pepper, sage, chili powder, cumin, parsley, oregano and basil. Heat on low with a lid on pan. Mix your basic white bread dough recipe. Rub olive oil on bottom of pizza pan; put dough rolled out on pizza pan. Rub olive oil on dough. Put sauce on top of dough, then top it with your cheeses and other toppings. Makes 1 large pizza. Enjoy.
Cream Crisco and sugar. Add cocoa, milk, allspice, cloves, cinnamon, baking powder, vanilla and nuts. Blend flour, stirring well. When it starts to get hard to stir with spoon, wash hands thoroughly. Do not over flour. Wash hands; get a piece of dough and roll in hand. If it doesn't stick to hand, it is ready. If sticky, add more flour. Spoon dough on an ungreased cookie sheet and roll in hand about 1-inch round, then flatten on sheet. Bake at 350° for 10 to 12 minutes. Ice when cool.