HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast coconut and almonds on cookie sheet at 350° for 4 to 6 minutes. Watch carefully; stir occasionally. Cream butter and white and brown sugars until light. Add vanilla and coconut extracts. Beat in egg. Combine flour, baking soda, salt and cornstarch. Stir into butter mixture using a spoon rather than a mixer. Add coconut and almonds. Shape into 1-inch balls. Place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool slightly before removing to a rack to complete cooling.
Mix oleo, sugar, brown sugar, eggs, and vanilla with electric mixer until creamy. Add salt, soda, baking powder and water (*Note: pour water directly on top of baking powder) and stir by hand. Add flour one cup at a time and mix well by hand. Add chocolate chips and nuts to mixture. Drop by teaspoonfuls on cookie sheet and bake at 350° for 5 to 7 minutes or until lightly brown on top.
Mix all ingredients, except mayonnaise and paprika, together. Pour into muffin tins lined with paper cups. Freeze.
Mix eggs, sugar and oil. Add flour, baking powder, salt, cinnamon, zucchini and vanilla. Nuts are good to add. Grease and flour pan. Bake at 350° for 35 minutes.
Work the flour, salt, butter and shortening with a pastry blender until mixture resembles coarse crumbs. Sprinkle in the water a bit at a time. Gently toss with fork to bring mixture together into a moist mass. Chill. Divide. Roll.
Combine ground beef with egg, bread crumbs, 1/4 cup water, onion and salt in bowl; mix well. Shape into 1-inch balls. Bring 1 1/2 cups water to a boil in saucepan. Stir in bouillon cubes, brown sugar, raisins, lemon juice and gingersnap crumbs. Add meatballs. Simmer 10 minutes. Turn over meatballs and baste with sauce. Simmer 10 minutes longer. Makes 6 servings.
Put first 4 ingredients into a bowl and let cool. Then mix the remaining ingredients, then add first mixture, folding in. Bake it in a greased pan 1 hour at 350°. Double this recipe to make 1 large and 1 small bread pan, or 2 the same size (medium pans.)
Wash and grind berries. Cover with sugar and let set overnight. Prepare Jell-O according to package and when thickened, add berries, pineapple, nuts and marshmallows. Pour into serving dish and refrigerate.
Mix ground beef, onion, salt, pepper and rice in bowl. Shape into 1 1/2-inch balls. Place in greased 2 1/2-quart casserole with lid. Combine soup and water; pour over meatballs. Cook, covered, in a 350° oven for about 1 hour or until rice is tender when pressed lightly between fingers. Makes 4 to 6 servings.
Mix the jello and water until dissolved. Add the remaining ingredients, except the sour cream. Chill 1/2 of this mixture for 1 1/2 hours. Leave the other 1/2 out at room temperature. Spread refrigerated mixture with sour cream. Chill 15 minutes. Top with other 1/2 of mixture. Chill 2 hours.
In large bowl, combine first 5 ingredients. Beat about 3 or 4 minutes and add baking powder and flour. Mix well. Batter will be soft. Place batter on ungreased sheet in row with spoon. Makes about 6 rows. Put 2 rows on each cookie sheet. Bake at 400° for 10 minutes.
Place the celery, leeks and potatoes in a soup pot and sweat them in the butter over low heat for 10 minutes. Add the stock and bay leaves. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes. Add the frozen corn kernels. Cook for 3 minutes, then stir in the cream or milk and parsley and season with salt and pepper. Add the curry powder, if desired.
In a large, heavy pan, brown meat. (Use shortening if necessary.) Pour off fat. Add soup, onion and garlic. Cover; cook over low heat about 3 hours or until tender. Stir now and then. Skim off fat. Thicken gravy, if desired. Yields 6 to 8 servings.
Whiz in blender all ingredients except parsley flakes until very fine. Add parsley flakes.
Beat margarine and shortening together. Add sugar, creaming until mixture is light and fluffy. Add eggs, one at a time. Add dry ingredients alternately with milk and vanilla. Stir in nuts. Pour into greased tube pan. Bake in preheated oven for 1 hour and 15 minutes at 350.
Form salmon like hamburger patties. In skillet, add Wesson oil to cover bottom. Fry on medium-high until brown, then turn patties over. Serves 4 to 5.
Cook onion, squash and water, covered tightly, on Full power for 7 minutes. Drain.
Mix all ingredients except strawberries and cook until clear, two or three minutes. Let cool. Drain berries and place in pie shell. Pour mixture over them. Refrigerate for three or four hours before serving. Top with whipped cream. Keep refrigerated.
Brown ground beef with salt and pepper plus garlic salt. Put beef on top of corn chips and add shredded lettuce, grated cheese, chopped tomatoes, chopped onions, salsa, guacamole and sour cream.
In plastic bag, toss beef with flour and seasoned salt. In Dutch oven, brown beef and onions in hot oil until onions are tender. Add remaining ingredients; stir until well mixed. Bring to a boil,	reduce	heat and simmer, covered, 90 minutes or until beef is tender. Yields 9 cups stew.
Combine 2 cups flour, the sugar, salt and yeast in large bowl. Heat the milk and vegetable oil to 120°. Add egg to flour and warm liquid. Beat until smooth. Add 4 to 4 1/2 more cups flour; mix until a smooth dough. Let rise 45 minutes. Put into 2 large greased bread pans. Let rise again, 20 to 30 minutes. Bake at 350° for 30 minutes.
Place skillet over low heat. Add butter and melt. Add garlic and heat, but do not brown. Add tomatoes. Heat for 4 minutes over very low flame. Sprinkle with salt and pepper to taste. Serve immediately. (Garnish.) Place tomatoes on a bed of watercress. Tuck sprigs of watercress among tomatoes. Serve hot.
In a 2 cup glass measuring cup or microwavable bowl, place chocolate chips, water and butter or margarine. Microwave, uncovered, at 100% power (700 watts) for 1 to 2 minutes or until chocolate is melted. Remove from oven. Stir until mixture is blended and smooth. Stir in corn syrup and vanilla. Serve warm over ice cream. Cover and refrigerate leftovers. To reheat, microwave uncovered at 100% power for 1 minute. Stir.
Put apples in bottom of pan. Cut bread into 3 strips. Melt margarine. Add sugar, beaten egg and cinnamon to taste; mix well. Lay bread over top of apples. Pour margarine-sugar mixture over bread. Bake at 375° for 35 minutes.
Layer meat, onion soup, cream of mushroom soup and Tater Tots. Top with grated cheese. Bake at 350° for 1 hour.
Cut out top from the bread and empty the bread so that only a shell is left. Blend the rest of the ingredients and press the mixture into the bread shell. Replace the top and bake at 350° for 1 hour. Serve with chips or crackers.
In a mixing bowl, cream shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, cinnamon, soda, salt, and nutmeg. Add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Bake at 350° for 10-12 minutes, or until golden brown. Remove to wire rack to cool.
Dial 411. Ask for number of local pizzeria (one that delivers). Call and order what you like. Pay when they come to door (don't forget to tip). Each pie has eight servings.
Save 1/4 cup pineapple juice. Drain peaches; let set. Drain pineapple well. Cream the drained pineapple, cream cheese, 10x sugar and cinnamon until fluffy. Add pineapple juice, a little at a time, if needed. Stuff peach halves with cream cheese mixture. Sprinkle with cinnamon; top with a cherry. When serving, put a paper towel on bottom of tray. Put lettuce leaves on top of paper towels. Place peach halves on lettuce leaves.
Brown beef and onion. Add spices, corn, green pepper, tomato sauce and water. Cover; bring to a boil, stirring occasionally. Stir in rice. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese; serve. Goes well with side salad with Ranch dressing and hot corn bread.
Combine all ingredients. Bake at 350° for 1 hour and 15 minutes.
Combine all filling ingredients in a bowl and set aside. In a large bowl, combine 1-1/2 cups flour, sugar, salt and dry yeast; mix well. In a saucepan, heat milk, water, and butter until warm, add with egg to flour mixture. Blend until moistened. Beat 2 to 3 minutes. Gradually stir in remaining flour to make a stiff batter. Grease a 12 cup Bundt pan, sprinkle with poppy seed. Put 1/2 the batter into the pan. Spread with filling. Top with remaining batter. Don't worry about covering the filling. Cover let rise until doubled about 1 hour. Bake at 350° for 35 to 40 minutes. Serve warm.
Mix last 3 ingredients together and pour over chicken. Bake at 325° approximately 1 hour.
If you would like, you can mix the cheese. Combine beans and taco mix. Spread mixture evenly in a 12 x 8-inch dish. Layer the remaining ingredients in order listed. Serve with large tortilla chips.
Mix cream cheese and vanilla pudding with hands. Fold in (drained) fruit cocktail. Chill. Form into ball and roll in pecans. Serve with graham crackers.
Mix pudding powder over the pineapple or fruit cocktail real well. Add marshmallows and Cool Whip. Mix thoroughly and chill. Keeps well.
Mix cream cheese, pudding, jello and pineapple with spoon, not mixer. Add maraschino cherries and Lite Cool Whip last. Spoon into graham cracker crust and chill.
Wash and cut up squash. Boil until tender, drain and mash. Add all ingredients, except 1/2 margarine. Melt remaining butter, pour mixture in baking dish. Spread melted butter over top. Sprinkle with bread crumbs. Bake at 375° for about 1 hour.
Mix and cook in Bundt pan. Mix confectioners sugar and 1/2 cup walnuts for topping.
Thoroughly mix shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill.
Mix turkey, egg and bread cubes from Stove Top. Add bouillon cubes and seasoning packet from Stove Top to boiling water. Stir until bouillon dissolves. Add to turkey mixture. Put in loaf pan. Bake 1 1/2 hours at 350°.
Boil 1 quart water and add tea bags. Let set for 5 minutes. Mix sugar and 2 cups water and boil 5 minutes. Combine orange, lemon and tea together. Add sugar and water mixture to tea mixture. Add 2 quarts tap water and serve.
In bowl, sift and mix together the flour, sugar, soda, cocoa and salt. Make 3 wells in the flour mixture. Put 1 teaspoon of vanilla in the first, 1 teaspoon of vinegar in the second and 6 tablespoons of melted margarine in the third. Pour 1 cup of water over all and mix with a fork until ingredients are entirely moist. Pour into a Pam sprayed 8-inch cake pan. Bake at 350° for 30 minutes or until done. This makes 1 layer.
Cook combined ingredients over low heat for about 2 hours, uncovered. Stir often to avoid sticking on bottom of pan. May be cooked in 300° oven, uncovered, about 2 hours, if preferred. Serves 6 to 8.
Cut meat into 1-inch pieces; grind. Cook meat in its own fat until brown, stirring frequently. Cook onions in bacon fat; add flour and mix thoroughly. Mix milk and beef stock or water; heat. Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper. Pour sauce over meat; simmer until meat is well done, but not overcooked. Serve on toast. Yields 100 servings.
In a saucepan combine salt, vinegar, caraway seeds and sugar. Bring to boil over medium heat. Stir in sauerkraut, onion, celery, pepper & pimento. Remove from heat & let marinate overnight before serving. This stores well for later use.
Brown sausage and drain. Add green pepper and onion. Cook until tender. Stir in broken tomatoes and tomato sauce. Add sugar, salt and chili powder. Stir, cover and simmer 45 minutes. Cook shellroni and drain well. Add to sauce. Stir in sour cream and heat thoroughly.
Preheat oven to 350°. Set Brie in ovenproof dish. Spread butter over top. Arrange sliced almonds on butter. Bake until softened and heated through, 12 to 15 minutes. Serve warm with breads, apples, etc.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in a large mixer bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup morsels. Spread into greased 13 x 9-inch baking pan. Bake in preheated 350° oven for 20 to 25 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle with remaining morsels. Let stand for 5 minutes. Spread. Sprinkle colored sugar over melted chocolate. Cool in pan on wire rack.
Add 1/2 teaspoon salt and 1 teaspoon sugar to sweet cream. Stir in graham flour until very thick. Shape into sticks with hands. Bake slowly for 2 or 3 hours in a 250° oven. Great for cutting teeth.
Dissolve yeast in warm water; stir until dissolved. Heat cottage cheese to lukewarm. In large mixing bowl, combine cottage cheese, sugar, minced onion, melted oleo, dill seed, salt, soda and eggs. Blend well. Add yeast mixture. Gradually add 5 cups flour and mix well. Knead on floured surface until smooth and no longer sticky. Place in greased bowl, turning to grease all sides. Cover bowl with plastic wrap. Let rise until doubled in size, approximately 1 hour. Punch down. Divide into 3 portions; form into loaves. Place in 3 greased 8 x 4-inch loaf pans. Cover with a towel and let rise again until tops of loaves are even or slightly above edge of pans. Bake at 350° for approximately 35 to 40 minutes. Brush with melted oleo. This bread is excellent toasted. It enhances the flavor.
Mix shortening, sugar and egg thoroughly. Stir in pineapple. Sift flour, soda, salt and nutmeg together. Stir into the sugar mixture. Stir in nuts. Chill at least 1 hour.
Mix all ingredients and put on a greased cookie sheet by spoonfuls. Bake at 350° for 15 minutes.
Melt chocolate chips in a 1 1/2-quart pan. Fold in the peanut butter and shortening and melt again. Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with wax paper. Chill. Store in refrigerator.
Heat oven to 350°. Combine apples, cinnamon and 1/2 cup sugar. Put into a buttered pie tin and place in oven while preparing rest of ingredients. Cream the butter, add the remaining 1/2 cup sugar, egg and flour mixed with the baking powder and salt. Stir until smooth. Drop and spread over top of apple mixture in oven and bake at 350° for 1/2 hour. May be served with whipped cream, plain milk or ice cream.
Mix all wet ingredients with baking powder first. Then mix in flour, sugar and salt. Using a small ice cream scoop, fry in deep fat until golden brown.
Mix dry ingredients. Mix liquids. Add to dry ingredients, beating. Bake in a greased and floured 13 x 9-inch pan at 350° for 40 to 45 minutes.
Mix all together. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Cook potatoes, onions and celery in water 10 to 15 minutes. Add milk and butter. Mix flour and egg together. Drop by teaspoon. Cook 10 more minutes.
Brown ground beef with chopped onion. Drain excess grease. Add mushroom soup, Ro-Tel tomatoes, canned tomatoes (or fresh ones) and taco seasoning. Stir well and simmer. Line bottom of baking pan with nacho chips. Pour 1/2 of meat mixture over chips. Cover with another layer of chips and add remaining meat mixture. Sprinkle grated cheese over final layer. Place in 325° oven just long enough to melt cheese.
Mix sugars and butter together. Beat in eggs, vanilla, flour and pecans. Pour into 9-inch pie crust and bake for 1 hour at 350°.
Cut crust from bread; butter one side. Combine eggs, sugar and flavorings; add milk slowly, stirring until sugar dissolves. Put into baking dish, buttered side up. Place in pan of hot water and bake at 350° for 50 minutes or until knife comes out clean.
Brown meat and drain off grease. Mix ingredients and cook over medium heat. Stir occasionally. Cook 1 hour.
Mix late in afternoon. Knead down throughout the evening. Mold into rolls before going to bed. Cover well. Let rise overnight. Bake in the morning at 375° until done.
Slice sugar cookie dough, then cut slices in half. Shape dough to fit tiny muffin pans. Bake as directed on cookie package. As soon as taken out of oven, immediately press peanut butter cup into center of each cookie shell.
In a non-reactive saucepan, heat oil over medium heat. Add onion and cook slowly until translucent. Add garlic, chili powder and jalapeno and cook until fragrant. Add beer, bourbon, vinegar and sugar and cook until reduced by half, 5 to 10 minutes. Add the rest of the ingredients. Stir well and simmer for 10 minutes. Remove from heat. Sauce can be stored in refrigerator for up to 2 weeks. Makes 3 cups.
Mix sugar and milk. Heat over medium stove until sugar dissolves and mixture comes to boil. Cook until soft ball stage (234°). Remove from heat and add remaining ingredients until well blended. Pour into buttered pan. Cut into squares when firm.
To beaten egg, add sugar, shortening and molasses; beat well. Sift together dry ingredients and combine with egg mixture. Beat well. Drop by teaspoon into bowl of granulated sugar and roll to coat. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Arrange chocolate covered mints in a single layer over top of hot cake. Put in oven long enough to melt candy. Remove from the oven; smooth with a spatula to make a marble effect. Serve.
Cream margarine and sugar in large bowl. Add eggs, baking powder, and flavoring. Add flour and milk, alternating. Stir in coconut. Bake in greased and floured 10 inch bundt or tube pan at 325 degrees for approximately 1 1/2 hours. Cool on wire rack. This can also be baked in small loaf pans which have been greased and coated with additional coconut. These can be baked and wrapped in foil or plastic wrap for gifts. They freeze well.
Make roux with butter and flour. Saute carrots in butter while making roux. Pour roux and carrots in a large pot on medium heat. Add 2 quarts of whipping cream one at a time, stirring continuously. Add half and half. Stir in crabmeat and continue stirring until smooth and creamy. Add Rose and stir. Serve.
Use blender. Blend all ingredients in blender until dressing consistency. Use over fresh romaine lettuce and croutons. Sprinkle salad with Parmesan cheese.
Mix first 5 ingredients together. Preheat oven to 350°. Combine all ingredients and shape into 1-inch balls. Place meat balls in a roasting pan or crock-pot and add gravy or sauce and serve with hot butter noodles or other pasta.
Mix together the oleo, flour and ice cream and let stand in refrigerator for 2 hours. Roll out on floured surface and cut into 2 to 3-inch squares. Put 1 teaspoon preserves in middle. Fold corners up to center. Bake on ungreased cookie sheet for approximately 14 to 15 minutes until slightly brown on bottoms. Sprinkle with powdered sugar when done. Do not bake until brown on top; they will look not quite done.
Arrange chicken in lightly greased 13 x 9 x 2-inch baking dish. Top with the cheese slices. Combine soup and lemon juice. Stir well and spoon evenly over chicken. Sprinkle with the stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 50 minutes. Serves 8.
Spoon enough sauce to cover the bottom of a 9 x 13-inch baking dish. Rinse spinach under running cold water to separate; drain. Place spinach on towels and squeeze until dry. Mix everything together, except sauce and shells.
Brown and drain ground beef. Add remaining ingredients except carrots and potatoes; simmer 1 hour. Add remaining vegetables and simmer another 20 minutes. (A quart of whole tomatoes can be substituted for tomato soup and sauce.)
Spread dough on greased cookie sheet. Down center spread pepper salad. Layer cheese and salami. Roll into log shape. Bake at 350° until golden brown.
Saute number of pork chops desired until nicely browned. Mix water, vinegar and seasonings. Pour liquid over meat; continue cooking until chops are adequately cooked.
Blend cheese, pudding and milk until thick and smooth. Fill pie crust. Top with pie filling, fruit or berries.
Preheat oven to 350°. Beat egg with whisk; blend in flour and beat in mayo. Add milk and blend well. Fold in cheese and onion. Fill pie shell and bake for 45 minutes.
About 20 minutes before serving: In 10-inch skillet over medium-low heat, in hot oil, stir all ingredients until well mixed. Cover pan and cook 5 minutes, stirring occasionally. Serve immediately. (Vegetables will be crisp.) Makes 4 servings.
Mix all ingredients and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cream together cream cheese and sugar and set aside. Mix together margarine and pretzels and press into the bottom of 9 x 13-inch dish. Bake at 325° for 10 minutes. While still warm, spread the cheese mixture over pretzel crust. Sprinkle with coconut; cool, then spread with Cool Whip. Mix jello with hot water. Add nectar and pineapple. Chill until it begins to congeal and pour over Cool Whip layer.
Cook ground pork until done with onion and seasonings. Boil potato, mash and mix with pork mixture (drained). Season to taste. Put in pie crusts. Bake at 400° for 15 to 20 minutes or until golden.
Beat egg whites. Add baking powder and sugar. Beat again until stiff. Add crumbs and pecans. Add vanilla.
Preheat oven to 350°. Mix all ingredients together; roll into balls. Bake 12 to 15 minutes.
Dissolve Jell-O in 2 cups hot water (I add 1/2 envelope gelatin dissolved in a little water). When cool and starts to thicken put milk in blender with Philadelphia cream cheese. Blend well. Add to thickened Jell-O. Add pineapple. You may add sliced banana (optional). Pour into bowl or long pan. Sprinkle with chopped nuts if you desire.
Beat together egg and water. Mix together crumbs and cheese. Dip chicken breasts in egg and water. Roll in bread crumbs, Parmesan cheese mixture. Brown in hot oil. Place in baking dish. Pour tomato sauce over chicken. Sprinkle on some oregano, then the Mozzarella cheese.
Mix together cream cheese and sour cream. Stir in taco seasoning package. Refrigerate. Add 1 jar salsa. Cut up tomatoes, green peppers and black olives. Layer on top of each other. Serve with taco chips.
Cook broccoli and drain. Add onion and margarine. Mix rice, water and soup and Cheez Whiz. Combine all ingredients together; put in greased casserole. Bake at 350° for 45 minutes.
Boil chicken until done; pinch into pieces. Pour rice (uncooked) into your dish; add all soups and chicken broth. Add parsley. Put a little butter on top in several places. Bake at 350° for 45 minutes to 1 hour, until golden brown.
Cream together egg, sugar and shortening. Add rest of ingredients. Bake at 350° for 15 minutes.
Slice cake into 4 layers. Reserve a layer for top. Drizzle orange liqueur over remaining 3 layers. Combine cheese, sugar, almond extract, chocolate and fruit. Use as a filling for cake layers. Top with pain layer. Chill. Heat chocolate with coffee in a heavy saucepan until chocolate is melted, stirring constantly. Remove from heat. Add butter, piece by piece, beating until frosting is smooth. Chill until of spreading consistency. Spread frosting over sides and top of cake. Swirl, as desired. Decorate with whipped cream rosettes. Chill thoroughly. Makes 1 cake.
Cook until thick. Cook ham for 30 minutes per pound, wrapped in foil, fat side up. Leave skin on until last 45 minutes. Remove skin. Score fat and stick cloves in. Apply pineapple and glaze; cook the other 45 minutes. If you want it to be a little more brown, leave unwrapped a few minutes before taking out of oven.
Sift the flour with the baking powder, soda, salt and cinnamon. Cream the butter and sugar thoroughly in a large mixing bowl. Beat in egg. Stir in milk, lemon juice, pineapple with its syrup and nuts. Add flour mixture all at once and stir just until dry ingredients are dampened. Turn into a well-greased loaf pan. Bake in preheated 375° oven until done when tested (about 55 minutes). Let cool in pan 5 minutes, then turn out on cooling rack. Makes 1 loaf.
Pare and slice cukes lengthwise; remove seeds. Sprinkle with 1/2 cup salt. Let stand 24 hours. Place the salted cukes in a colander or on a thin cloth tied over the top of a pan; drain 1 hour. Boil sugar, spices and vinegar 5 minutes; add cukes. Simmer 20 to 30 minutes. Pack in jars and seal immediately.
Bring all ingredients, except ham, to a boil; simmer for 20 minutes. Add the chipped ham and cook an additional 20 minutes. Serve on hamburg buns.