HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together; drop on baking sheet from teaspoon. Bake at 350° for 12 minutes. Delicious!
In greased good size casserole, place chicken and pasta, mixed all in pieces in water with chicken bouillon cubes just to soften a bit. Pour over chicken and pasta. Grate the cheese and cover the top of casserole with this cheese. Bake at 350° for about an hour or until liquid has been absorbed. Cover the first 1/2 hour, then uncover to brown.
Mix first 4 ingredients in heavy boiler until dissolved. Boil, then lower heat until a soft ball is formed when you drop some in cold water. Beat egg whites until stiff. Pour 1/2 cup boiled mixture (cooled some) over egg whites, beating constantly. Keep beating slowly adding syrup. Add nuts and flavoring. Beat until mixture holds it shape. Drop with spoon onto buttered waxed paper.
Combine all ingredients and mix well. Pour into a tube pan. Bake at 350° for 1 hour and 15 minutes.
Add sugar, butter, milk and cocoa. Boil 1 minute. Remove from heat. Add peanut butter and oats. Mix well. Drop by teaspoon on wax paper.
Boil chicken parts for 20 minutes. Preheat oven at 350°. Place prepared chicken parts in casserole dish that has been greased with margarine. Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper. Do not stir or mix!!! Place these ingredients on top of chicken parts. Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired. Cover dish. Turn temperature to 275°. Cook for another 20 minutes. Serve piping hot over noodles, rice or as a meat dish.
Combine 1st five ingredients. Put in refrigerator and chill. Take out and roll in pecans. Makes 2 balls.
Bring cider to boil; add the spices which have been tied in a cheesecloth bag. Boil for 3 minutes. Cool and remove spice bag. When ready to serve, bring to a boil and serve at once. Garnish with a ring of unpeeled red apple stuck with whole cloves. Good for a wassail bowl on Christmas or New Year's Day.
In 9 x 13-inch baking dish, shred lettuce and cover bottom of pan. Top with layers of onion, celery and water chestnuts. Sprinkle frozen peas on top. Spread layer of mayonnaise. Sprinkle with seasonings. Top with cheeses. Cover and refrigerate overnight. Put tomatoes on top before serving.
In a small mixer bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and evaporated milk. Beat until smooth with mixer at medium speed, add lime juice and beat for 1 minute. Pour into pie crust. Freeze for at least 2 hours. Let stand at room temperature 10 to 15 minutes. Garnish with lime slices, sliced thin and in half. Slightly twist and garnish or also include cherries or mint sprigs before serving.
Mix together raw sausage and grated cheese. Allow mix to come to room temperature before slowly working in Bisquick. Roll into balls and place on cookie sheet. Cook for 10 to 15 minutes at 350°. Makes approximately 3 dozen sausage balls.
Mix flour, soda and salt; set it aside. Cream remaining ingredients. Blend in dry ingredients. Get a plate and put sugar on it. Form dough into balls and roll them in the sugar. Place on cookie sheet and bake at 350° for 15 minutes.
Preheat oven to 350°. Beat egg whites with 1/2 cup sugar until thick and glossy. With same beater beat yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, beating until mixture is light and fluffy. Combine yolk mixture with nuts, lemon juice, rind and grated carrot. Stir into yolk mixture a few tablespoons of egg whites and blend in the rest.
Heat oven to 400°. Dip chicken in milk. In plastic bag or bowl, mix corn flakes, rosemary and pepper. Toss chicken in crumbs. Put chicken on lightly oiled baking sheet. Bake 45 minutes. Garnish with lemon and parsley.
Mix with hands until well blended. Form into small balls. Bake at 450° for 10 to 12 minutes on ungreased sheet.
Mix ingredients together. Sprinkle with confectioners sugar. Bake for 12 minutes at 350°. (Do not overbake.)
Melt the peanut butter, butter and chocolate chips in a pan. Mix in a large bowl with cereal. Put the powdered sugar in a paper bag. Add coated cereal and shake. Put in container and serve.
Bake yellow cake mix as directed on box. Cool. Pierce all over with fork. Mix sugar, plain flour and pineapple. Cook in double boiler until thick and candy-like. Cool. Spoon icing over pierced cake. Sprinkle approximately 1 cup coconut on top of cake and icing. This makes a large 1 layer cake.
Prepare jello with boiling water only. Cool to slightly thickened and add 1 1/2 cups rhubarb. Chill until thickened.
Mix cream cheese, 1 Tbsp. half-n-half, and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of graham cracker crust.
Cream sugar with shortening, then beat in egg yolks. Beat well, then stir in mincemeat. Stir flour with the baking soda and salt. Combine with dates and nuts, then add to batter. Mix well and fold in stiffly beaten egg whites. Turn into a large bread tin which has been greased and lined with waxed paper. Bake at 300° for about 1 1/2 hours. Cool on wire rack thoroughly before slicing. Serves 8 to 10.
In a very large bowl, combine cereal, raisins and nuts. Melt together chocolate chips, margarine and peanut butter. Stir in vanilla. Pour over cereal mixture. Stir to coat. Pour powdered sugar into a large unscented kitchen trash bag. add the cereal mixture and shake to coat evenly. Makes 5 1/2 quarts.
Cream butter and sugar. Add vanilla. Stir in 1 cup crushed potato chips and pecans. Add 2 cups flour gradually. Form into 1-inch balls. Place on cookie sheet. Press flat with floured glass bottom to about 1/8-inch thick. Bake at 350° for 10 to 12 minutes. Hint: They won't color much when done.
Brown meat and drain. Add taco seasoning and water (according to package directions). Stir and let simmer 5 to 7 minutes. Crush chips on plate. Layer taco meat and toppings. Serve with your favorite salad dressing. We use Ranch or Catalina.
Stuff pea sized pieces of garlic into one inch cuts in roast by using a sharp knife. Do this all over roast, then brown roast in a large skillet with just enough grease to lightly cover bottom of pan. After roast is browned on both sides, put into a crock pot, add salt and pepper and the sauces. Finish filling crock pot 3/4 full with water. Cook for 8 to 10 hours on high or until tender. (You may add onions, carrots and potatoes if desired, then fill with water.)
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack and cool completely. Makes about 5 dozen 2 1/2-inch cookies.
Wipe the steak dry. Press the peppercorns into both sides of the steak. Cover and refrigerate for about 6 to 8 hours. Warm a large skillet until hot, then add the 2 tsp butter to melt. Please steak in skillet and cook until thermometer registers 160°F for well done. Remove steak to a platter, add wine to the skillet, bring to a boil stirring constantly, scrape the brown bits from the bottom. Slice steak very thinly. Spoon wine mixture into each serving. Serve with mashed potatoes. Sprinkle with freshly cut parsley.
Put all together in large container. (I use my 7-quart pressure cooker bottom.) Boil hard 10 minutes. Cook until apples are soft and mixture has thickened. Stir often to keep from burning. Can while still boiling; no need to pressure can.
Boil chopped cabbage until tender. Cook hamburger or sausage and season with salt, pepper, garlic powder and onion powder. Drain. Drain cabbage and pour into large baking dish. Pour meat over cabbage. Spread soup, undiluted, over meat. Combine crushed Ritz crackers over soup and put pats of butter on top. Bake at 350° for 30 minutes.
Mix crushed wafers, powdered sugar and pecans. Add melted butter and thawed orange juice. Mix well. Roll into small balls. Roll them in finely grated coconut. Store in refrigerator overnight. They freeze well if you can keep them long enough. Makes about 5 to 6 dozen.
Cook noodles until tender. Drain noodles and pour into a baking dish. Add corned beef by separating with a fork. Add cream of mushroom soup. Then fill soup can with milk and pour over mixture. Mix in some cheese while stirring everything together. Then add cheese to cover the top. Bake at 350° for 1 hour.
In a medium bowl mix beef, onion, lemon juice, oregano, garlic powder, salt and black pepper (overmixing can cause toughness). Shape into patties.
Preheat oven to 375°. Combine apples, five tablespoons sugar and cinnamon; set aside.
Measure sugar and set aside. Stir Sure-Jell in juice and bring to a rolling boil, stirring constantly. Add sugar and bring to a full rolling boil that cannot be stirred down. Boil 1 minute. Remove from heat and let set a minute. Skim and pour into jars and seal. Be sure to use a deep pot.
Beat egg yolks until lemon colored. Beat in sugar and salt. Slowly add whiskey, cream, nutmeg and milk. Fold in well beaten egg whites. Makes 2 gallons.
Mix baking soda with water and add molasses. Pour mixture into uncooked pie shell. Add topping. Bake at 350° for 30 minutes.
Brown and drain ground beef. Cook onion with meat. Warm cream of mushroom soup with water and pour over meat. Put Tater Tots on top and bake at 350° for 40 to 45 minutes or until brown.
Brown ground beef and onion in skillet; drain. Put ground beef and onion over cabbage; add rice, tomato soup and water in skillet where you browned meat. Pour over cabbage and meat mixture. Bake in 400° oven for 1 hour, uncovered.
Put milk and cottage cheese in blender. Cover and blend on high for 20 seconds. (The mixture makes a good low calorie substitute for sour cream with a little lemon juice and salt added.)
Boil chicken breasts. Take meat off the bones. Mix with broth. Add chicken soup. Cook cornbread recipe for cornbread. Add 1 egg, cornmeal and buttermilk; mix together. Cook at 350° until done. Mix with 2 pieces of toasted bread, 4 eggs, poultry seasoning, sage, onion, salt and pepper to taste. Cook on high for 30 minutes, then cook in crock-pot on low for 4 to 5 hours.
Preheat oven to 425°. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside. Bake shell 15 minutes or just until crust is golden. Remove from oven. Reduce oven temperature to 350°. Meanwhile, in small bowl with portable electric mixer, beat cheese with sugar, eggs and vanilla until smooth. Pour over hot cherry pie filling. Bake 25 minutes (filling will be slightly soft in center). Cool completely on wire rack. To serve, spoon sour cream around edge of pie. Fill center with remaining cherry pie filling. Makes 8 servings.
Mix all ingredients together. Divide into 2 greased loaf pans. Bake at 350° for 1 hour.
Remove strings from beans; wash and cut into 1-inch pieces. Cook beans, covered, in a small amount of salt water 15 to 20 minutes or until tender. Drain and set aside. Saute garlic in butter in a small skillet until tender; add bread crumbs and cook, stirring occasionally, until browned. Add bread crumb mixture, parsley, pepper and sour cream to green beans. Spoon mixture into a lightly greased 1 1/2-quart casserole dish. Bake at 350° for 15 minutes. Yields approximately 6 servings.
Beat butter and sugar. Beat in egg yolks. Add flour, salt, milk, lemon juice and grated rind; beat well. Beat egg whites until stiff, not dry. Fold into other ingredients. Bake at 400° for 15 minutes, then at 325° for 40 minutes or until top is golden and pick inserted in center comes out clean.
Saute onions, celery and green pepper in oleo. Gradually add flour and then milk and cheese. Cook slowly until it thickens. Add drained pimentos and mushrooms. Pour over 4 cans well drained French-style green beans that are in baking dish. Cover with cracker crumbs. Bake 30 minutes at 350°.
Cream together the shortening and sugars. Add and beat well the egg. Add salt. Mix together the pineapple and baking soda; add to first mixture. Fold in flour, chopped nuts and vanilla. Drop by teaspoon onto cookie sheet. Bake for 8 to 10 minutes, or until lightly browned.
Heat oven to 350°. Grease and flour Bundt pan. Sift flour twice if regular flour. Sift flour once if cake flour. Cream butter. Add sugar and cream together until smooth. Add eggs. Mix until smooth batter. Add flour slowly until mixed well. Add 7-Up and lemon extract; mix well. Beat cake 3 1/2 minutes. Pour batter in Bundt pan. Bake 1 hour or until brown and when cake leaves sides of pan.
Brown hamburger and onion. Drain fat. Add soups, water and barbecue sauce. Simmer until soup gets mixed together. Add raw vegetables (may use other kinds of vegetables, too). Cook over medium heat until done, or cook in crock-pot all day. Real good soup for cold and rainy days. (From my Mom.)
Cut cabbage fine. Chop green peppers and onions. Blend with 1 1/2 cups sugar. Mix remaining ingredients. Bring to a full boil, stirring over high flame. Pour immediately over cabbage mixture. Let cool and store in refrigerator. Will keep for 9 days in refrigerator.
Line the bottom of a deep glass bowl (wider at bottom) with ladyfingers; stand ladyfingers all around side of bowl. Spread bottom ladyfingers with strawberry preserves, then layer of strawberries.
Put Tater Tots in a large casserole dish and brown in oven. Meanwhile, brown ground beef and onion. Drain. Add soups to ground beef. Pour over browned Tater Tots. Sprinkle with cheese. Bake 10 to 15 minutes.
Cream sugar and cream cheese. Add one at a time. Beat well. Pour in a graham cracker crust. Bake at 350° for 20 to 25 minutes. Cool 15 to 20 minutes.
In a large kettle, saute onion in oleo until transparent but not browned. Add the sweet potatoes, zucchini and broccoli. Saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add Irish potatoes and seasonings. Cook another 10 minutes. Stir in cream and heat through.
Arrange chicken in 12 x 8 x 2-inch casserole. Combine remaining ingredients except rice in large bowl; pour mixture over chicken. Cover and refrigerate overnight. Bake, covered, at 350° for 1 hour or until chicken is tender. Transfer chicken and vegetables to a warm serving platter and cover. Reduce cooking liquid over high heat, stirring for 1 or 2 minutes or until slightly thickened. Serve chicken on a bed of cooked rice or pasta. Arrange vegetables over chicken; spoon sauce over chicken and vegetables. Serves 6.
Pulverize peppers in blender with water. Put in large cooking pot and add other ingredients except Certo and food coloring. Boil hard for 5 minutes. Add Certo and coloring and pour into sterilized glasses and seal. Makes approximately 12 jelly glasses.
Mix all ingredients to form a ball. Let set for 15 minutes. Roll out thin on a floured surface. Roll up like a jelly roll and cut either fine, medium or broad.
Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon juice, rind and 3/4 cup of the sugar. Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8 minutes). Remove from heat and stir in gelatin until dissolved. Chill 30 to 40 minutes. Beat egg whites until they begin to hold their shape, then gradually hold their shape, then add 3/4 cup sugar until all has been added and whites are stiff. Beat cream until stiff; fold whites and cream into yolk mixture. Pour into a 2-quart souffle dish and chill 4 hours or more. Whipped cream may be put on top.
In large cooker, cover catfish with water. Boil until done (flaky). Remove bones. Strain water and set aside.
Boil sugar, milk and syrup to soft ball stage (when small amount dropped into cold water forms a soft ball). Add pecans, butter and vanilla and beat until creamy. Spoon onto wax paper. They will form a small disk; allow room between them. Top with half pecan on top, just for appearance, or just leave plain.
Combine crumbs and butter. Reserve 1/3 cup for topping. Press crumb mixture into an 8 x 8 x 2-inch baking dish. Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved pineapple syrup. Chill until partially set. Add sour cream and vanilla; whip until fluffy. Fold in pineapple, oranges, coconut and nuts. Pour over crumbs and sprinkle top with crumbs. Chill until firm.
Cream sugars, butter and peanut butter together. Beat in eggs, milk and vanilla. Mix dry ingredients. Add to above mixture. Shape into balls and roll into additional sugar. Bake at 370° on ungreased cookie sheet 10 to 12 minutes. Press Kisses into cookies as soon as they come out of oven.
Cut chicken into bite-size pieces. Mix 1/4 cup soy sauce, 1/4 cup sherry, 3/4 cup water and 8 teaspoons cornstarch together. Toss over chicken and let marinate 20 minutes. Mix remaining soy sauce, sherry, sugar, sesame oil, rice vinegar, 1 tablespoon water and cornstarch. Heat peanut oil in a wok or skillet. Stir-fry red pepper flakes for 1 or 2 minutes (depending on desired hotness). Add chicken and marinade and stir-fry until chicken changes color. Add remaining mixture, water chestnuts and vegetables and stir-fry until sauce thickens and vegetables are desired tenderness and chicken is cooked. Serve over rice.
Cook rice as directed on package. In another pan, saute onion and broccoli in butter. Add cream of mushroom soup and Cheez Whiz. Cover and bake for 30 minutes at 350°.
In a large baking dish, add broccoli, cooked and well drained. Add soup and margarine. Mix all other ingredients well and pour into dish. Top with Ritz crackers and bake 15 minutes in microwave oven.
Peel and slice potatoes. Combine these in skillet with olive oil, salt, pepper, basil, bay leaf and peeled, seeded tomatoes. Add water to just cover. Put a lid on the pot and cook for 20 minutes over brisk heat.
Saute onion in butter until transparent. Add soup and simmer 10 to 15 minutes. Add crawfish and simmer an additional 15 minutes. Add parsley and onion tops. Season. Serve over rice.
Cook chicken breasts; remove meat from bones and cut up. Place 1/2 the noodles in a casserole dish. Mix all ingredients and pour over noodles. Place rest of noodles on top. Bake at 350° for 30 to 40 minutes.
Cream margarine and oil with sugar. Add eggs, one at a time, and beat well after each addition. Sift dry ingredients and add alternately with milk. Add vanilla. Pour into greased and floured 10-inch tube pan and bake at 325° for 1 hour and 25 minutes. Frost with One Minute Chocolate Frosting.
Directions per one cup of chocolate milk: Mix cocoa powder, sugar and 1 teaspoon milk in large coffee cup or hot chocolate mug and stir well to make a chocolaty paste. Gradually add 3/4 to 1 cup milk to the cup with paste in it, stirring into paste as you pour. Serve cold or hot (with miniature marshmallows, if desired).
Peel and pit peaches; chop very fine. Pit plums; chop very fine. Mix fruits; measure 4 1/2 cups into large saucepan. Place saucepan of fruit over high heat. Add pectin. Stir until mixture comes to a hard boil. At once, stir in sugar. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim and stir for 5 minutes. Ladle quickly into hot scalded glasses. Seal at once. Makes ten 6-ounce glasses.
Mix and pour over brisket and marinate overnight. Add a cup of wine and cover with foil. Bake 8 hours at 250°.
Generously grease and flour 2 (9-inch) round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl; add alternately with milk to batter. Blend well. Pour into pans. Bake at 350° for 30 to 35 minutes, or until cake tester comes out clean. Cool 10 minutes. Remove from pans; frost with your favorite frosting.
Let the first 3 ingredients soak together for 20 minutes. Then add the next 5 ingredients to the oatmeal mixture. Sift together the last 4 ingredients and add to the mixture. Bake in Bundt pan at 350° for 55 minutes.
Cook broccoli for 10 minutes or until tender; drain. Combine all ingredients, except broccoli, crumbs and margarine; mix well. Stir in cooked broccoli; spoon into lightly buttered baking dish. Sprinkle with crumbs; dot with margarine. Bake at 350° for 30 minutes.
Brown the ground beef. Transfer to crock-pot. Add remaining ingredients. Mix to combine. Cover and cook on low 7 to 9 hours (or high for 3 1/2 to 4 1/2 hours). Serve with brown rice. Serves 4 to 6.
In a large bowl, sift together the flour, allspice and nutmeg. Add the breadcrumbs, suet, sugar, raisins, peel walnuts and grated orange rind. Toss well together.
Blend cream cheese, then add sugar and fold in Cool Whip. Pour into graham cracker crust. Top with your favorite pie filling. Refrigerate for 2 hours.
Bake at 350° for 30 minutes. Remove from oven and spread 7 ounces marshmallow cream on hot cake. Let cool; spread frosting over marshmallow cream.
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.
Spray 15 x 10 x 1-inch baking pan with Pam. Dip chicken in melted butter, then coat chicken with remaining ingredients. Bake at 350° uncovered until tender (about 45 minutes).
In a large saucepan, brown ground beef; drain. Add water, beans, tomatoes and Sloppy Joe mix. Bring to a boil. Add macaroni and reduce heat. Cover and simmer 10 minutes or until macaroni is almost cooked. Pour into thermos for a hot lunch. Makes about 8 cups.
In medium bowl, blend all ingredients. Seal. Refrigerate until ready to use. Spread on bread diamonds; arrange on serving tray. Garnish with sliced stuffed green olives, pimento, hard-cooked eggs and parsley. Makes 5 dozen tea sandwiches.
Slightly beat eggs. Add remaining ingredients and mix thoroughly. Shape into balls the size of walnuts. Refrigerate 30 minutes before baking. Place on ungreased cookie sheet. Bake at 350° for 20 minutes. Can be frozen after baking. Yield: 4 dozen.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in 1 egg at a time, then a cup of flour and then a little milk. Add flour mixture and milk alternately until all is used. Add baking soda, vanilla and a pinch of salt.
Completely thaw and drain broccoli. Mix broccoli with corn, onion, 2 tablespoons margarine, egg, salt, pepper and 1/4 cup cracker crumbs. Pour into casserole. Mix 1/4 cup crumbs and 1 tablespoon margarine. Sprinkle over top of casserole. Bake, uncovered, at 350° for 1 hour. Makes 6 servings.
Slice squash and onion and let soak in salt water for 2 hours. Boil rest of ingredients and pour over squash and let set for another 2 hours. Boil for 5 minutes and put in jars.
Cream together cream cheese and mayonnaise. Stir in shredded Swiss cheese and green onion. Place in 2 1/2-cup casserole dish. Sprinkle with bacon. Bake at 350° for 30 minutes.
Stir boiling water into gelatin until dissolved. Mix orange juice and ice to make 1 1/2 cups. Stir into gelatin. Remove 1 1/2 cups of gelatin. Stir in fruit.
Put oil in frying pan. Add chorizo; let it cook, then add the eggs and onion until they're cooked.
Mix flour, baking powder and baking cocoa in bowl. Cream margarine, shortening and sugar in large mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream and milk, beating well after each addition. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Grease cookie sheet (use Pam to grease cookie sheet). Put almond paste in bowl and soften. Add egg whites, one at a time. Add cup of sugar and almond extract to mixture. Blend together, using an electric blender. Drop 1/2 teaspoon at a time on greased cookie sheet. Add pignoli nuts on top of cookies. Bake in 350° oven for 20 minutes and cool.
Cook macaroni in salted water. Drain and add other ingredients. Toss with mayonnaise. Chill thoroughly. Better next day.
Melt chocolate chips, peanut butter chips, butterscotch chips and paraffin in top of double boiler. Add nuts. Drop by spoonfuls on waxed paper. Chill. When firm, may be packaged or served.