HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the first 4 ingredients. Add nuts and cherries. Roll into balls the size of a walnut. Use powdered sugar to dip hands into as you roll balls. Place in freezer until frozen. Melt chocolate and paraffin on low heat and dip one piece at a time. Makes 80 servings.
Put sugar, peanuts, syrup and salt in 1 1/2-quart dish. Cook on High 4 minutes. Stir and cook 4 more minutes. Add butter and vanilla. Stir and cook 2 more minutes. Add 1 teaspoon soda. Stir and pour on greased cookie sheet.
Chop onions and peppers in large pan. Cover with boiling water. Let stand 10 minutes then drain. Cover again with boiling water; let stand 10 minutes, then drain well. Mix together vinegar, sugar and salt. Pour over pepper mixture; cook for 15 minutes. Pack in jars while hot and seal. Makes approximately 6 pints.
Cream together sugars and butter. Add remaining ingredients and mix well. Roll into small balls. Press with cookie press or fancy glass bottom dipped in sugar. Sprinkle sugar generously on top. Bake in 350° oven for 10 to 12 minutes.
Preheat oven to 425°. Sprinkle yeast over 1/2 cup water. In saucepan, combine sugar, shortening and 1 cup water. Boil until dissolved. Add 1/2 cup cold water to yeast mixture. Combine together until flour is absorbed. Flour a spot on your counter. Knead dough. Cut in half and pat into 2 pizza pans or cookie sheets. Use favorite sauce, cheeses and toppings. Bake 10 to 15 minutes.
Slightly brown pork chops. Place single layer of chops in baking pan. Cover with undiluted mushroom soup. Cover and bake in hot oven for 40 minutes.
Mix sour cream and mayo together; add package Ranch dressing and blend well. Refrigerate to season. Serve with your favorite vegetables.
Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Cool the mixture in the refrigerator to make it easier to handle. Roll into walnut-sized balls and coat with sugar. Bake at 350° on ungreased cookie sheets for 12 to 15 minutes. Makes about 4 dozen cookies.
Mix all ingredients together. Bake in loaf pans. Heat oven to 350°. Bake 30 minutes.
Combine ham, eggs, celery, pickles and pimento. Moisten with mayonnaise. Season to taste. Mix lightly with forks. Serve on crisp lettuce.
In blender mix tomatoes and green chilies until smooth. Add sour cream and blend; set aside. Mix cooked chicken, cream cheese and onion together. It will be a thick dough. Put chicken mixture in tortillas and roll up. Pour sauce over chicken mixture, cover with foil and bake at 350° for 30 minutes. Remove foil and place Jack cheese on top and bake until cheese melts.
Peel and chop apples into a large roaster. Mix other ingredients in and bake at 350° for about 4 hours. Stir once in a while. One-half hour before done, add 1 tablespoon cinnamon. You can freeze or can it.
Grease cookie sheets. Combine cake mix, topping and egg in large bowl. Stir until well mixed. Drop by teaspoons into powdered sugar. Roll to coat.
Allow cream cheese to soften. Mix cream cheese, chicken and green chiles together. After mixture is well mixed, spread onto tortillas, then roll tortilla with mixture inside, then cut tortillas into bite-size pieces.
Mix well flour, sugar, baking powder and milk. Pour in bottom of pan. Add peaches and butter. Let bake at 325°.
Cut shrimp or crabmeat into pieces. Saute in olive oil, butter and garlic. Add cayenne pepper, paprika and flour until a paste consistency. Stir in clam juice until mixture makes a semi-thick gravy. Serve over fish, chicken or rice.
Mash squash. Add sour cream by layer in casserole. Spread mixture with crumbs that have been mixed with the margarine. Add rest of squash; spread with crumbs dotted with margarine. Bake at 350° for 30 to 45 minutes.
Heat oven to 375°. Remove skin and fat from chicken pieces. Heat margarine in rectangular pan, 13 x 19 x 2 inches, in oven until melted. Mix remaining ingredients except egg whites. Dip chicken into egg whites; coat with oat mixture. Place meaty sides down in pan. Bake uncovered 30 minutes turn and bake 20 to 30 minutes longer or until juices run clear. 6 servings.
Boil chicken until tender; remove skin and debone. Boil spaghetti in the same pot and water the chicken was cooked in. In deep skillet melt butter and saut onions, bell pepper and mushrooms. Add soup and chicken broth. Stir in cheese until melted. Add chicken; cook until everything is well blended. Mix in noodles, pour in 9 x 13 dish. Bake at 325° for 20 minutes.
Place carrots in saucepan, add 1 inch of water, boil. Reduce heat, simmer 7-9 minutes. Drain, add remaining ingredients. Cook and stir over medium heat 1-2 minutes or until thickened.
Cook rice and milk 45 minutes on low heat. Add sugar; cook 10 minutes more. Add to rice the remaining ingredients, stirring while adding. Stir frequently. Cook 30 minutes longer or until rice is done.
In large saucepot, heat oil over medium heat. Add beef, cook, stirring often, until browned. Add 8 cups water. Bring to boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender. With slotted spoon, remove meat to bowl. With two forks, shred meat; set aside. In cup, dissolve bouillon in the 1/2 c. water. Add to saucepot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Cover and simmer 1 1/2 to 2 hours or until vegetables are tender.
In a 10-inch skillet over medium heat, mix blueberries and their juice with sugar. Cook until juice starts to boil. Reduce heat to low; simmer. In small bowl, mix flour, baking powder, orange rind, nutmeg and salt. Stir in milk until just moistened. Drop dough by heaping tablespoonfuls on top of simmering berries. Cover skillet and cook 15 minutes or until dough is puffed. Serve dumplings with blueberry sauce in skillet. Makes 8 servings.
Mix all ingredients together in large mixing bowl. Pack into 2 tube pans or small bowls to give as gifts. Refrigerate overnight and serve.
Blend sugar and shortening. Add eggs and molasses and mix. Dissolve baking soda in boiling water. Mix. Add flour, cinnamon, cloves and raisins. Mix well. Bake at 350° for approximately 7 minutes. Frost while warm.
Mix in a large bowl the first 7 ingredients. Beat together the remaining ingredients. Combine and let batter stand 5 minutes. Fill muffin tins to top. Bake 30 minutes at 375°. Makes 12 muffins.
Combine all ingredients in a large mixing bowl and stir until well blended. Grease 2 (9-inch) plates. Divide mixture evenly. Bake at 350° for 30 to 40 minutes or until golden brown. Makes 2 pies.
Combine all ingredients in large bowl. Mix well. Spray 9 x 13-inch cake pan with Pam. Pour mixture into cake pan. Sprinkle with bread crumbs. Cook for 1 hour at 375° or until brown. Makes 8 to 10 servings.
Brown meat, onion and green pepper and drain. Add remaining ingredients. Simmer 3 to 4 hours.
Preheat oven to 325°. Cream butter, sugar and eggs until light. Sift dry ingredients, except baking soda, together. Add baking soda to buttermilk. Add dry ingredients to creamed mixture alternating with buttermilk. Fold in preserves, pecans and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Remove from oven. Cool 15 minutes before removing from pan. Can be made several weeks ahead of time and frozen until ready to eat or give.
Mix all together. Bake in loaf pan at 400° for 40 minutes.
Mix all ingredients well. (May have to use your hands.) Roll into balls. Bake 25 minutes at 325°.
Combine all ingredients, except cheese; mix well. Cut bread in 1/4 to 1/2 inch pieces. Place bread on cookie sheet; top with cheese. Place in freezer, then place frozen in plastic bags.
Heat oven to 350°. Combine all ingredients except potatoes. Mix well. Fold potatoes into cheese mixture. Place in greased 1 1/2-quart baking dish. Bake for 45 to 50 minutes.
Mix all ingredients together. Put in small casserole and top with sliced almonds. Bake at 325° for 25 to 30 minutes. Serve with crackers or party rye bread.
Heat oven to 350°. Spray cookie sheet. Beat well all ingredients. Drop by scant 1/4 cupfuls onto prepared cookie sheet 3 inches apart. Bake. Store tightly covered.
Mix the first 5 ingredients; put in unbaked pie shell. Bake for 15 minutes at 425°, then for 30 minutes at 375°. Beat egg whites with the powdered sugar. Put on pie; bake until brown.
Sift together the flour, cream of tartar, soda and salt; set aside. At medium speed, blend the margarine, shortening and 1 1/2 cups sugar until fluffy. Add eggs, one at a time; blend well after each. Add vanilla; blend well. Gradually stir dry ingredients into creamed mixture with spoon. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Bake on ungreased sheet in a 400° oven for 8 to 10 minutes.
Cream Crisco and sugar. Add molasses and beat. Add egg and beat. Add hot water last.
Dissolve orange Jell-o in 3/4 cup boiling water and allow to cool. Mix 1 yellow cake mix, eggs, oil and cooled Jell-O mixture and beat 4 minutes. Bake in bundt pan for 45 minutes to an hour at 350°. Take out of pan and while still warm brush with 1/2 cup white sugar mixed with enough orange juice to dissolve sugar.
In saucepan, cook potato in boiling water until tender, about 7 minutes. Drain. In separate saucepan, boil carrots in just enough water to cover until tender, about 6 minutes.
Heat oven to 375°. Brown meat and drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of lightly greased 13 x 9-inch baking dish with half of the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30 to 35 minutes or until bubbly. Let stand 10 minutes before serving.
Mix together pudding and milk. Add Eagle Brand milk. Refrigerate 20 minutes. Add sour cream and Cool Whip. Layer wafers, bananas and pudding.
Prepare ground beef and taco seasoning mix as instructed on package. Mix all ingredients together. Chill.
Using approximately 1 pound of pork ribs per person, split into sections. Precook ribs in boiling water for 3/4 hour. Drain thoroughly and place on cookie sheet. Spoon sauce enough to cover and bake in a 350° oven. Add remaining sauce halfway through cooking time.
Combine crumbs, sugar and butter; press into bottom of spring-form pan. Bake at 350° for 10 minutes.
Mix kraut, onion, sour cream and garlic powder. Spoon lightly into a greased 8-inch pan. Arrange corned beef slices over the top. Sprinkle shredded cheese on top. Remove crusts from 9 slices of rye bread. Halve the bread into triangles and arrange over cheese, covering the top completely. Brush with 2 tablespoons of melted butter or light margarine. Cover and chill for 8 hours. Bake at 350° for 35 minutes.
Place 1 cup of sugar in an iron skillet and brown slowly. To 1 1/4 cups of sugar, add 1/2 cup of flour and mix well. Beat the 5 egg yolks together and add 2 cups of milk; add this to the sugar-flour mix gradually. Add a pinch of salt, 2 tablespoons of butter and a teaspoon of vanilla. Heat this mixture in a double boiler until it reaches the boiling point. Add this mixture to the melted sugar and stir constantly until thickened. Pour it into a pastry shell and place meringue on top. Brown in a slow oven. Makes 2 small pies or 1 large one.
Combine catsup, 1 1/2 cups water, chili sauce, vinegar, Worcestershire sauce, brown sugar, lemon juice, paprika, 2 1/4 teaspoon salt, garlic and hot pepper sauce in a large saucepan. Heat to boiling. Reduce heat. Simmer 30 to 45 minutes, until sauce is good basting consistency.
Mix all together well with spoon. Pour into greased 9 x 13-inch pan. Bake in 350° oven for 45 to 50 minutes or until toothpick comes out clean. Cool and glaze. Serve as is or with whipped topping and cherry. Serves 15.
Brown meat in oil in a large skillet. Add onion and mushrooms. Add salt and pepper to taste. Add soups and 1 can of water. Add sour cream. Mix well. Simmer over low heat for at least 1/2 hour. Add additional water, if needed. Serve over hot noodles.
Mix all the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas. Roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4 inch thick. Lay pinwheels flat on glass serving plate. Garnish with parsley. Leave space in center of plate for small bowl of salsa, if desired. Yields about 50 pinwheels.
Blend all ingredients on high for 1 to 2 minutes. Cook on low, stirring constantly. When thick, place in mold and chill overnight. Remove and slice. Use half of arrowroot for pizza or fondue. Makes 2 3/4 cups.
Mix together first 6 ingredients. Dip chicken in butter and then coat well with dry mixture. Arrange in a shallow baking dish. Pour remaining butter over chicken. Bake 350 degrees for 1 hour or more. Baste frequently.
Combine all ingredients, except the flank steak. Pour over the flank steak in a freezer bag and freeze with the flank steak in the marinade.
Heat oven to 350°. Use a 9 x 9-inch cake pan. Mix the white sugar, flour, salt and egg together; set aside. Put sliced apples, brown sugar and cinnamon (mixed together) in a 9 x 9-inch pan. Put flour mixture on top of apples, then pour melted butter over entire mixture. Bake at 350° for about 35 minutes or until apples are cooked.
Combine chicken, ham, celery, almonds and mayonnaise. Serve on lettuce leaves. Cut egg lengthwise into eighths. Garnish salad with egg wedges and pimientos. Serve with hot biscuits. Makes 6 servings.
Combine gelatin and 1/2 cup cold water in a saucepan. Warm over low heat until dissolved. Combine dissolved gelatin with next 5 ingredients. Whirl in blender until liquified and very smooth. Add lemon juice. (I add flavored jello instead of unflavored and cut back on the sugar. Cherry pie filing is a good topping.) Place in 9-inch graham cracker pie crust.
Mix well and press mixture into a 9 x 13-inch pan. Bake 7 minutes in 350° oven. Remove and let cool.
Mix all ingredients together. Place in a buttered casserole (a flat 9 x 13-inch baking pan works best). Top with butter. Bake in oven at 300° for 1 hour or until golden brown.
Mix all together in a greased dish. Add seasoned bread crumbs, 1/2 cup of cheese and onion rings. Bake at 350° for 30 minutes or microwave on Medium-high for 7 to 10 minutes.
Mix thoroughly. Pour into floured and greased cake pan. Bake at 350° until cake springs back when touched gently.
Mix all ingredients reserving approximately 4 ounces of the Cool Whip. Put in the Crust. Top with remaining Cool Whip either spreading out or dollop with spoon.
Line pan with vanilla wafers. Add the Eagle Brand and lemon juice; mix together until thick. Add the Cool Whip. Mix together and pour on top of cookie crust. Add crushed vanilla wafers on top. Refrigerate.
Finely chop onions and hot pepper and put in small mixing bowl. Then add tomatoes and crush all ingredients together. Add water, salt and garlic salt and stir.
Combine tomato puree, sugar, celery and onions; simmer, covered, 15 minutes. Add baking soda. Melt fat; add flour, salt and paprika. Stir tomato mixture into milk; reheat if necessary. Serve immediately.
Mix all ingredients well by hand. Put in a 9 x 13-inch pan, greased with Wesson oil. Bake at 350° for 1 hour. Prick cake with fork and pour over Buttermilk Icing while hot, allowing to soak in, making a glaze.
Wash, peel and cook potatoes. Be careful not to overcook. Rice potatoes while hot. Add butter, whipped cream and salt. Whip all together in an electric mixer. Divide dough into 2 cups per package. Let cool overnight. In the morning, add 2/3 cup flour to each bag of dough. Mix well. Make into a roll. When ready to bake, cut off a portion of dough and roll out as thin as possible. Bake at 375° on a Lefse iron until brown specks appear. Cool on racks covered with dish towels. Cool and pack in Baggies. Makes 25 large ones.
Mix crumbs with melted butter. Put 1 teaspoon of crumb mixture firmly in bottom of cup. Place in freezer.
Break up corned beef, mix with noodles, soups, milk, onion and about 1/3 of the grated cheese. Pour into a buttered 9 x 13-inch baking dish. Crush potato chips and sprinkle over the top, along with remaining cheese. Bake at 350° for 45 to 50 minutes.
Mix and form into small balls. Drop onto cookie sheet, freeze and store in plastic bags. Cook 15 to 20 minutes at 350°.
Dissolve soda in buttermilk. Sift together flour, baking powder and cinnamon. Cream butter and sugar. Add egg and orange rind and beat until fluffy. Gradually add flour mixture, alternating with buttermilk mixture. Stir in raisins. Pour into greased and floured 8-inch square pan. Bake at 350° for 45 minutes or until cake tester comes out clean. Cool 15 minutes. Spread with orange glaze while still warm.
Work one egg and a tablespoon of sugar to as much flour as will make a stiff paste, roll it as thin as a dollar and cut it into small round or square pieces. Drop into hot grease, when they rise to the surface and turn over they are done. Take them out and drain on paper towels.
Boil water and sugar; pour over mint tea leaves. Let stand for 1 hour. Add frozen lemonade and orange juice. Add 3 quarts water to 1 quart of this concentrate.
Drain and cut pineapple or leave in chunks. Cut grapes in half or can be left whole. Mix softened cream cheese with 3 tablespoons of the pineapple juice. I usually add a teaspoon of sugar. Whip the whipping cream in another bowl, adding a teaspoon of sugar. Mix cream cheese and whipping cream together carefully. Fold in all the fruit. Can be served immediately, but letting it refrigerate a while or even overnight will blend the flavors a little bit.
Mix crumbs and seasonings. Add celery and onion. Add beaten eggs with broth and mix well. Add chopped boiled eggs (more seasoning if desired). Place in 13 x 9-inch pan sprayed lightly. Bake at 400° for 45 minutes to 1 hour until set. (Mixture needs to be moist before baking.)
Mix hash browns, sour cream, soup and cheese together thoroughly. Pour part of melted butter from casserole dish and mix this in. Put in casserole dish (I use 9 x 12-inch). Before baking, put cornflakes or potato chips on top. Bake one hour at 325°. Casserole may be made beforehand except for topping and refrigerated. Add topping when ready to bake.
Break up lettuce in bite-size pieces. Crush or mince garlic. Add garlic and dry spices to lettuce. Toss. Add lemon juice and toss. Right before serving, add Parmesan cheese and oil, tossing!
Combine turkey, celery, green pepper, onion, pecans, pepper, salt, lemon juice, mayonnaise and soup. Spoon into pie shell. Sprinkle cheese and parsley over top. Bake in 350° oven for 30 minutes or until heated through. If desired, reserve 1 tablespoon pecans to sprinkle over top of pie before serving. Makes 8 servings.
Combine cheese, 1/2 cup bread crumbs, egg yolks, mustard, paprika, and salt. Beat egg whites until stiff peaks form; gently fold into cheese mixture. Shape mixture into small balls about one inch in diameter. Roll in additional bread crumbs.
Cook sugar, syrup and oleo to a rolling boil. Boil for 1 minute (no more). Add peanut butter, cereal and vanilla. Mix together. Drop on greased cookie sheet or waxed paper. More like candy.
Have all ingredients warm and soft. I work the ingredients in a pan over hot water. There is no liquid in the recipe and is perfect for keeping a long time. "The older they get, the better they are." Mix in order given. Then add flour, soda and salt. Add to mixture and drop by teaspoonfuls or larger size onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix Dream Whip and milk first, then mix sugar and cream cheese. Combine both; mix well. Place in graham cracker crust. Top with the cherry pie filling. Chill 3 hours.
Preheat oven to 350°. Brown ground beef and onions. Drain. Combine with cream of mushroom soup in a 13 x 9-inch glass casserole dish. Top with 1/2 cheese, then Tater Tots, then remaining cheese. Bake at 350° for 30 to 40 minutes. Best when served hot. Great for covered dish dinners.
Heat oven to 450°. Beat eggs until blended. Sift flour and salt together. Add with milk to eggs. Beat smooth. Stir in butter or margarine. Pour into greased 9-inch skillet with ovenproof handle. Bake on bottom shelf for 20 minutes. Reduce heat to 350°. Prick shell. Bake for 10 minutes. Drizzle with lemon juice; sprinkle with powdered sugar. Fill with fruit. Cut in wedges. Top with dollop of dairy sour cream (may add brown sugar and cinnamon). Serve at once. Serves 6.
Crush in food processor Oreo cookies. Cream the cheese, sugar and butter together. Whip it up and then stir in cool whip. Add cream cheese mixture and stir all together. Layer in a bowl - cookies first, then cheese mixture, cookies, cheese, etc.
Prepare pudding; let thicken. Grind cookies. Soften cream cheese and butter. Add sugar to cream cheese mix. When pudding is thick, add to cream cheese mix. Add Cool Whip to mixture. Stir until mixture is creamy. Using a plastic flowerpot, put lid to Cool Whip in the bottom of pot. Start with cookies and layer them and pudding mixture, starting and ending with cookies. Add gummy worms as you layer. Place silk flowers, with plastic stem, to the finished layered pot.
Mix together all ingredients. Mix well. Bake in lightly greased and floured pan at 300° for 1 1/2 hours.
To make sauce: Combine sugar, water, cinnamon and nutmeg; cook 5 minutes; add butter.
Pour yeast into hot water and set aside. In large bowl, mix flour, sugar, buttermilk, oil and yeast mixture. Mix well. Roll out on floured surface and cut into biscuits or flour top of dough and shape with large spoon. Place on lightly greased baking pan. Lightly oil or butter top. Bake at 450° until golden, about 12 to 15 minutes. Recipe can be cut into half for smaller yield.
Combine first 3 ingredients; spoon into pear halves. Arrange on lettuce.
Line a 13 x 11-inch pan with foil that has been lightly greased. Place rolls that have been filled with ample ham slices and Swiss cheese (size of quarter) on the foil-lined pan. Place rolls very close together. Spoon the following sauce over top of rolls.
Mix all ingredients together in saucepan and boil 2 minutes, stirring constantly. Set saucepan in bowl of ice water and cool, then beat to spreading consistency.
In heavy skillet, fry bacon until crisp. Remove bacon. Add potatoes, carrots, celery and onion to bacon drippings. Saute over medium heat. Add broccoli after about 15 minutes. Continue cooking until vegetables are tender. Slice kielbasa and place on top of vegetables. Cover and heat 12 minutes. Salt and pepper to taste. Top with crumbled bacon.
Cut squash in half. Remove and discard seeds. Place squash, cut side down, in a 13 x 9-inch baking pan. Cover and bake at 350° for 45 to 60 minutes until tender. Remove squash pulp, leaving a 1/4-inch shell. In a large mixing bowl, combine squash pulp, spinach, 1/2 cup cheese, eggs, oleo, bacon, green onion, salt and red pepper. Fill the squash shells with squash mixture. Combine remaining cheese and bread crumbs and sprinkle on top of squash. Place in baking pan.* Bake at 350° for 25 to 30 minutes.
Melt butter and chocolate bar over low heat. Remove and add to other ingredients. Mix well. Fill 1/2 full. Bake at 325° for 30 minutes (maybe little less).
Combine all ingredients in large saucepan. Heat to boiling. Reduce heat to simmer and cook until stew is quite thick, about 1 hour. Stir occasionally. Season to taste.
Put squash in bowl and mash. Add cream, eggs, baking powder and sugar to taste. Add enough flour to make cake-like consistency. Flavor with cinnamon. Pour into greased pie pan. Bake at 350° until light brown.
Mix together butter and flour until mealy. Add eggs, milk, vanilla and powdered sugar. Mix until smooth. Add cherries and pecans; mix well.
In a double boiler over boiling water, place margarine, sugar, salt and cocoa. Cook until margarine is melted. Add 1/4 cup of the milk. Continue cooking until sugar is almost melted. Stirring constantly, add remainder of milk. Cook until smooth and silky. Use hot as for hot fudge sundaes or chill in refrigerator for later use. Makes about 2 cups of sauce.