HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll canned biscuits (one at a time) very thin. Put apple on biscuit. Fold over crust with fork. Cook in hot oil until golden brown. Turn and brown other side. Drain on paper towel.
Mix vanilla instant pudding according to directions. Slice Twinkies in half and place in a 9 x 13-inch dish. Top with sliced bananas, then top with instant pudding. Top pudding with crushed (drained) pineapple. Last, top with a layer of Cool Whip. Keep refrigerated.
Put sugar, water, cinnamon and salt in saucepan (with buttered side). Cook, stirring until sugar dissolves and it starts to boil. Cook without stirring to soft ball stage. Remove from heat and beat about 1 minute until creamy. Add vanilla and nuts (which should still be warm) and stir quickly until nuts are coated. Turn out on waxed paper and separate quickly with two forks.
Pour boiling water over oats. Cover and let stand 20 minutes. Beat butter and add sugars. Blend in vanilla and eggs. Add oats and mix well. Add sifted dry ingredients. Pour batter into greased and floured oblong cake pan. Bake at 350° for 50 minutes.
Cream butter and powdered sugar. Add the cider and well beaten egg yolks. When well mixed, stir in the milk. Cook in a double boiler until it is thick as custard. Gradually pour it into the beaten egg whites, beating constantly.
Grease an 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add pecans. Spread in pan and bake at 350° for 18 to 20 minutes (cookies should be soft in center when taken from oven). Leave in pan; cut into 2-inch squares.
Blend softened butter with sugar and beat. Add yolks; beat some more. Add crumbled yeast; mix well. Add flour and put together lightly until all the flour is used up. Set in refrigerator for 20 minutes. Form into any desired shape, round balls, crescents, logs, etc. Brush with beaten egg white; sprinkle with nuts. Bake in a 375° oven for about 20 minutes.
Peel and cut up 5 pounds peaches, saving about a dozen peach seeds. (The original recipe called for washing peaches thoroughly and cutting them up without peeling them, but I like to get rid of the peeling.) Place in large cooking container with 7 cups of sugar and a half cup of cider vinegar. Heat to low boil and cook for about 2 hours, stirring occasionally. When clear, put in clean jars with one or two seeds per jar. Seal with melted wax and a good lid.
Thaw frozen hash brown potatoes for 30 minutes. Combine with all other ingredients except the crushed corn flakes or potato chips. Spread evenly in buttered 9 x 13-inch baking dish. Sprinkle crumbs evenly over dish top. Bake at 375° for 1 hour. Makes 12 to 15 servings.
Pour all ingredients into blender and mix until smooth. May be used in any recipe. Will keep several weeks in refrigerator. (Equals 1 can.)
Sift together flour, baking soda and salt. Reserve in separate bowl. Cream butter, then gradually add sugar, creaming well. Add eggs and mashed bananas. Blend thoroughly.
Slice and cook potatoes until tender. Drain and place in casserole dish. Combine remaining ingredients. Heat and pour over potatoes. Top with bacon bits. Bake at 350° for 15 minutes.
Preheat oven to 325°. Cream together the butter and sugars until light and fluffy. Add the egg, mixing well. Then the oil, mixing well. Add the oats, crushed cornflakes, coconut and nuts, stirring well. Stir together flour, soda and salt, then add to the oat mixture. Stir in vanilla. Mix well and form into balls walnut size. Place on ungreased cookie sheets. Flatten with fork dipped in water. Bake cookies 12 minutes. Sprinkle warm cookies with granulated sugar. Makes 8 dozen.
Fry grease out of beef. Drain off. Combine beef with soup, onion, diced, catsup and chili powder. Spread evenly on bun halves. Broil about four-inches from heat, about 12 or 15 minutes.
Pour 1/4 cup pecans in each frozen pie crust and bake as package directions say. While pie crust is baking, mix first 3 ingredients (sugar, Cool Whip and cream cheese) until smooth. Pour mixture into cooled pie crust. Top with pie filling and refrigerate.
Boil broccoli and onion. Mix rice and cheese and add broccoli and onion, soup and margarine. Pour into casserole dish. Sprinkle shredded cheese on top and bake 40 minutes at 350°.
Cream margarine and sugar. Add beaten egg yolk. Beat until light. Add flour and vanilla. Roll into balls. Beat egg whites until foamy. Dip the balls into egg whites and roll in ground nuts. Press with thumb. Bake at 350° for 5 minutes, then push center down again and bake 15 minutes longer. Remove and put on wire rack. Fill center with jam or icing.
Blend margarine and powdered sugar until fluffy. Add flour, nuts and vanilla (mix by hand). Dough is very stiff. Pinch off a small piece of dough and roll into finger-like sticks. Bake on ungreased cookie sheet for 8 to 10 minutes at 325°. Roll Nutty Fingers in powdered sugar while they are still warm. Cool and roll in powdered sugar again.
Whip until smooth. Let stand overnight or at least 2 hours. Use with sliced apples. You can add a little cinnamon for a yummy taste.
Dressing: Drain liquid from snow crab into small bowl. Add oil, lemon juice and seasonings. Blend well.
In a large stockpot, melt margarine. Add onion and garlic and saute until soft. Add remaining ingredients. Bring to boil, reduce heat and simmer 1 1/2 hours. Place mixture in a blender or the work bowl of a food processor fitted with a metal blade. Process until well blended. Serve hot. Serves 8, 1 cup per serving.
Mix chicken, soups, milk, onion, and noodles and place in baking dish. Top with stuffing mix and cheese. Bake at 350 degree for 30 to 35 minutes.
Trim excess fat from steak. Cut meat into 6 servings. In a bag, combine salt, flour and pepper. Shake meat in flour mix. Brown meat in hot oil; transfer meat to platter, leaving oil in skillet. Brown remainder of flour in skillet. Stir in tomatoes, dried dill seed and carrots. Cook for 10 minutes. Add zucchini. Continue cooking for 30 minutes and serve.
Mix all ingredients and pour over chicken. Marinate in refrigerator at least 1 hour. Grill over medium hot grill.
Combine all ingredients, except chips. Place in casserole in refrigerator overnight. Crush chips or buttered bread crumbs on top before baking. Bake at 350° for 1 hour in an 11 x 13-inch pan.
Preheat oven to 350°. Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Add spaghetti sauce. Simmer for several minutes. Combine egg, milk and oil in bowl. Add baking mix and salt; mix well. Spoon ground beef mixture into greased 9 x 13-inch baking dish. Top with Mozzarella cheese. Spoon batter over top. Sprinkle with Parmesan cheese. Bake for 25 to 30 minutes or until crust is brown. Cut into squares.
In heavy pan, fry 2 tablespoons oil, onions and garlic until soft and lightly brown. Add ginger, cloves, cardamon, cinnamon, coriander, cumin and red pepper. Fry 2 to 3 minutes, stirring constantly. Add chicken, skinned and cut into pieces. Brown on all sides. Mix and add yogurt, coconut, raisins and water. Cover with tight-fitting lid and simmer 35 to 45 minutes until chicken is tender. Serve with rice. Serves 4 to 5.
Mix sugar and Karo together. Let boil until sugar melts. Do not overboil. Then add peanut butter, and stir until getting a little hard. Add cereal. Drop with teaspoons on wax paper. After cooled, put Kisses on top. Makes 60 pieces.
Blend all ingredients in blender for a few seconds until well mixed. Pour mixture into a deep 10-inch greased pie plate. Bake in a 350° oven for approximately 1 hour or until center tests firm.
Boil sugar with water for a few minutes; set aside to cool. Mix oranges, lemons and bananas. Immediately pour orange and lemon juices over bananas to keep them from darkening. Add pineapple juice, then add cooled sugar water. Mix together well. Makes 1 gallon mixture.
Drain fruit. Mix pineapple juice and lemon pudding. Add chilled fruit. Add sliced bananas just before serving.
Mix all ingredients together. Roll small amounts of mixture into balls and place on waxed paper on a cookie sheet. Refrigerate several hours or overnight.
Mix first 3 ingredients and press into bottom of a 9 x 13-inch greased cake pan. Mix next 4 ingredients with mixer and pour over top of first mixture in cake pan. Bake at 350° for 35 minutes until brown. Sprinkle with additional powdered sugar on top.
Soak chicken wings in salted water for 1 hour. Put on paper towel and dry. Put in roasting pan. Mix soy sauce, sugar and garlic powder. Marinate overnight. Turn. Bake at 325° to 350° for 1 hour. Turn often. Serve warm.
Dissolve yeast in warm water. Mix bran, boiling water, oleo, sugar and salt. Cool to lukewarm. Add yeast mixture and beaten eggs. Add part of the flour gradually (about half). Beat until smooth. Add remaining flour; mix and turn out on well floured board. Knead until smooth and elastic. Place in greased bowl. Cover and let rise until double in bulk. Shape into buns. Place on greased cookie sheets. Let rise until double in bulk. Bake in 400° oven for 20 to 30 minutes. Good to freeze and reheat.
Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir.
Combine first 5 ingredients with 1/4 teaspoon salt. Cook over low heat until thick. Cool. In large bowl, sift flour, soda and remaining salt. Add butter, brown sugar and water, stirring vigorously. Add oats by hand.
Preheat oven to 350°. Place bread cubes in large bowl; set aside. In medium skillet, melt butter over medium-high heat. Add mushrooms, onions, celery, parsley and garlic; cook and stir 2 minutes. Stir in broth, pepper, sage and salt. Pour mixture over bread; toss lightly to mix. Spoon into greased 1 1/2-quart baking dish. Bake 35 to 40 minutes or until heated thoroughly and lightly brown.
Bring sugar and Karo to a boil. Add peanut butter and stir, then add to Rice Krispies. Spread out on cookie sheet. Melt chocolate chips and butterscotch chips in double boiler. Spread over Rice Krispies. Refrigerate until chocolate solidifies (no longer).
Cut meat into 1-inch cubes. Drain mushrooms, saving liquid. Chop garlic and brown with onion and mushrooms in shortening. Dissolve bouillon cube in 1 cup hot water. Add with mushroom liquid and remaining ingredients to meat.
Slice onions. Melt margarine in large frying pan on medium heat. Sprinkle cube steaks with seasoning. Brown steaks. Cover with onion slices. Pour whole tomatoes with juice over steak and onions. Reduce heat and simmer for 30 minutes or until onions are tender.
Sift all dry ingredients together, add shortening and blend together. Pour milk into flour mixture slowly. Add the egg. Stir to a soft dough. Drop by spoonfuls on cookie sheet. Bake 10 to 12 minutes at 450°.
Mix all ingredients by hand. Press into jelly roll pan and bake at 350° for 20 to 30 minutes. Cut while warm.
Preheat oven to 350°. Beat the eggs until light and foamy. Add sugar, oil, zucchini and vanilla; mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg-zucchini mixture. Stir until well blended. Add nuts and pour into 2 greased loaf pans. Bake 45 to 50 minutes at 350°. Cool on rack.
Put lemonade, orange juice and carbonated water in punch bowl and stir. Fold in sherbet and ice cream. Serve at once. Serves 10 to 12.
Beat cheese until smooth, gradually beat in sugar, blend in sour cream and vanilla. Fold in Dream Whip. Put in pie crust. Top with sliced fresh strawberries or sliced kiwi.
Sift dry ingredients together. Beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened, slightly lumpy. Makes 12 (4-inch) pancakes.
Melt in skillet or pan the oleo. Add onion and garlic and cook until soft. Add ground beef and brown well. Stir in and simmer for 15 minutes for rich sauce, tomato paste, mushrooms, water, celery, green pepper, cheese, salt and pepper to taste. Cook noodles until tender. Drain noodles and mix with sauce and ground beef. Heat for 1 hour and serve.
At least 2 days in advance, mix and boil sugar and water for 3 minutes. Set aside and cool. In a large bowl, squeeze 1-1/2 lemons. Add the orange juice and the mashed bananas. Add the pineapple juice, and then the sugar and water. Freeze in a large bowl.
In mixing bowl, combine sour cream and chicken soup. Stir in potatoes, ham, Velveeta and onion. Spread in 13 x 9-inch dish. Combine cornflakes and melted butter, sprinkle over mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese and bake 20 to 25 minutes. Yields 8 to 10 servings.
Mix all together and bring to boil and let cook until thickens. Ready for use and keep in refrigerator.
Rub pork chops with a mixture of sage, salt and a dash of pepper. Brown lightly on both sides in hot shortening. Drain off excess fat. Add onions. Dissolve bouillon cube in 1/4 cup boiling water. Pour over pork chops. Cover and simmer 30 minutes or until meat is done. Place meat on serving platter.
Preheat oven to 350°. In medium bowl, combine cookie mix, butter, egg, orange extract and pecans. Mix well. Drop by heaping spoonfuls onto ungreased cookie sheet. Bake for 12 to 13 minutes or until lightly browned around edges. Remove from oven and let cool on cookie sheet for 1 minute. Transfer cookies to cooling rack. Makes 2 to 2 1/2 dozen.
Mix sugar and cocoa; add milk and oleo. Cook 2 minutes after it boils. Remove from heat at once. Add oats, peanut butter and vanilla. Mix well and drop from spoon on waxed paper or a buttered platter.
Cream Crisco and sugar. Add eggs one at a time. Add dry ingredients to mixture and then add alternately with the buttermilk. Add vanilla, lemon juice and butter flavoring. Bake at 350° for 1 hour.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes or until bubbly. Freezes beautifully.
Mix all ingredients and fill plastic cups 2/3 full. Freeze. May thaw before serving. Number of servings: 12.
Mix soup, vinegar, mustard, sugar, oil and salt and pepper. Put on stove and heat, then pour over carrots. Serve cold.
Mix first 8 ingredients and pour into greased 2-quart baking dish. Combine next 7 ingredients and sprinkle on top. Bake at 375° about 25 minutes.
Beat Dream Whip with milk; set aside. In a large bowl, combine maraschino cherries, pineapple chunks and marshmallows. Beat cream cheese with salad dressing. Add to the pineapple mixture. Fold in the Dream Whip. Pour into a 9 x 13-inch glass baking dish. Freeze overnight. Serves 8 to 12.
Add 2 teaspoons vegetable oil and steak strips to skillet; brown. Set aside. In same skillet, add onions and mushrooms and saute until mushrooms are tender. Add meat, sour cream, parsley and seasonings. Stir over low heat until thoroughly heated. Place noodles on serving platter. Top with meat and sauce mixture.
Preheat oven to 300°. Dissolve jello in 3/4 cup boiling water; set aside. In large mixing bowl, beat 4 eggs well, add vegetable oil and mix. Stir in 1 box cake mix (dry) and lemon extract; beat well. Add jello mixture, stirring well. Pour into a tube pan lined on bottom with wax paper. Bake 1 hour.
Drain whole kernel corn. Melt butter. Mix all ingredients. Bake in a 9 x 13-inch pan at 350° for 45 minutes to 1 hour. Delicious.
Dissolve jello in boiling water. Cool. Add cranberry sauce, pineapple and pecans; mix well. Pour into pretty mold or bowl. Store in refrigerator until ready.
Combine dry ingredients, then cut in butter and stir in raisins. Blend egg, milk and pumpkin or squash. Add to dry mixture, stirring just until moistened. Do not overmix. Bake in greased muffin tin at 400° for 15 to 20 minutes. (May sprinkle sugar or cinnamon on top.)
Brown meat, onion and green pepper. Add mushrooms, tomatoes, salt and pepper. Cook noodles and add. Put into a 9 x 13-inch baking dish. Sprinkle cheese on top and bake at 350° for 1 hour.
Put one cup sugar and 2 teaspoons cinnamon in bowl with lid. Cut 2 packs of biscuits into 1/4 and put into sugar mixture. Shake. In pot, melt margarine, rest of sugar and cinnamon until syrupy. Pour 1/2 over biscuits. Do remaining 2 packs of biscuits as the first batch. Pour rest of syrup over this. Bake at 350° for 35 to 40 minutes.
Combine and pour over raw chicken. Bake at 350° for 40 minutes. Test for doneness. May need longer baking depending on size of fryer.
Pour 1/2 cup milk into blender; add cream cheese and blend until smooth. Add 1 cup of milk. Dissolve coffee in hot water and add to blender with Kahlua. Blend until smooth. Next, gently stir in Cool Whip. Cover bottom of 8-inch spring-form pan with ladyfingers, split in half. Cover ladyfingers with half of mixture. Make a second layer of ladyfingers and top with remaining mixture. Top with ladyfingers and grated chocolate for decorating. Chill until firm (several hours or overnight).
Cream the peanut butter, margarine, sugars, eggs and vanilla. Add remaining ingredients and mix well. Put in a 9 x 13-inch baking pan. Top with a cup of chocolate chips and 1/2 cup chopped nuts. Bake 5 minutes at 350°. Take out and marble with knife. Bake 25 to 30 minutes more until done.
Mix all together, form into 1 1/2-inch balls and deep fry until golden brown. Serve hot.
Preheat oven to 350°. Peel and thinly slice apples into a 6 x 10-inch Pammed baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over apples. In bowl, combine oats, flour and brown sugar; cut in margarine. Sprinkle over cranberry layers. Bake until apples are cooked through about 40 minutes. Serve warm or cold.
Whip first 4 ingredients together with a mixer. Add pecans and mix well. Serve in party glasses and garnish with strawberries or pour into graham cracker pie shell. Store in refrigerator.
Heat oven to 350°. Combine sugar, cornstarch, salt and milk in a large saucepan. Cook and stir on medium heat until thickened. Beat eggs lightly with wire whisk. Add a little hot mixture to eggs and blend well. Pour eggs into mixture in saucepan. Continue cooking for a few minutes, stirring constantly. Add butter and vanilla. Blend mixture well. Cover pudding. Cool slightly. Place layer of vanilla wafers on bottom of casserole dish. Alternate with layers of banana slices and pudding, ending with pudding on top. Put dish in the center of preheated oven of 350°. Bake for 10 minutes.
Preheat oven to 350° and grease 2 1/2-quart casserole dish. Mix all dry ingredients. Coat chicken with mixture. Brown chicken in some of the bacon fat (about 1/2 cup). Arrange chicken in casserole dish. Add onion, pepper and mushrooms to fat in skillet; saute for 5 minutes. Add soup and bacon; bring to a boil. Pour over chicken. May top with slivered almonds. Bake for 45 minutes.
Cook rice in chicken broth, salt and water. Add onion, peppers, broccoli and cheese. Bake in a dish or pan at 375° about 1/2 hour, until it bubbles.
Combine first two ingredients, set aside. Spoon heaping 1/2 cup bean mixture and 1 tablespoon cheese onto center of each tortilla. Roll up tortilla to enclose filling. Place seam side down in 11 x 7-inch microwavable dish. Pour taco sauce evenly over burritos. Sprinkle with remaining cheese. Loosely cover dish. Microwave on High 10 to 12 minutes or until heated through. If desired, garnish with lettuce, tomato and black olives.
Slice cucumbers, onions and green pepper into sterilized jars. Make juice of rest of ingredients; heat until melts. Cool; pour over cukes. Store in refrigerator for weeks. Wait a week before using.
Mix together margarine and sugar; add eggs, sour cream and vanilla. Sift and add dry ingredients.
In sauce pan combine chocolate chips, milk and butter. Cook stirring constantly over medium heat, until chips melt and mixture is smooth. Remove from heat. Stir in marshmallows and peanuts. Spread in 8 x 8 x 2 greased pan.
Boil 7 cups water and sugar. Cool. Boil at the same time the tea bags in 2 cups water. Let this cool. After cool, add orange juice and lemonade. Combine all and add booze. Makes about 1/2 ice cream bucket.
Mix meat with soup mix, breadcrumbs and egg; make meatballs. Combine ketchup, apple jelly, butter and Tabasco. Stir until jelly melts and make sure ingredients are mixed thoroughly. Drop meatballs in crock-pot and cook on high for 1 hour, then reduce heat to low for 1 hour.
Combine nuts, cookie crumbs, 1 1/2 cups powdered sugar, cocoa, corn syrup and liquor of choice. Shape mixture into 1-inch balls. Combine 1/2 cup powdered sugar with coffee and roll cookies in mixture. Makes 6 dozen.
Combine butter, peanut butter, vanilla and powdered sugar. Roll into small balls. Melt chocolate and paraffin together in double boiler. Using a toothpick, dip balls into the chocolate. Place balls on waxed paper-lined cookie sheet. Put into freezer for 2 minutes. Remove from freezer and store in a cool place.
Mix cooking oil, eggs, sugar, zucchini and vanilla in large bowl. Add flour, soda, baking powder, salt, cinnamon and nuts or raisins. Pour into two greased and floured loaf pans. Bake at 325° for 1 1/2 hours.
Mix all ingredients; bring to a slow boil. Cook until it spins a thread (about 20 to 25 minutes). Remove from heat, then add 1 stick of margarine and a few drops of red food coloring. Let cool and beat until creamy. Spoon onto wax paper.
Mix blueberries, sugar and cinnamon. Cover bottom of an 8-inch square lightly greased pan. Sift flour, baking powder and salt. Set aside. Blend sugar, egg, milk, shortening and vanilla. Pour blended mixture over flour mixture and stir until smooth. Cover blueberry mixture with batter. Bake at 350° for 35 minutes. Serve warm with milk.
Brown chicken or turkey and onions. Put in the rest of ingredients. Best to simmer for a good two hours.
Saute onion and mushrooms in margarine. Add tomatoes and chicken. Stir into spaghetti. Top with cheese. Bake 20 minutes at 350°.
Combine all ingredients, except Wheat Thins and butter, and pour into a greased casserole dish. Bake for 20 minutes in a 325° oven. Combine crushed Wheat Thins with melted butter. Place on top of casserole and cook for 10 minutes, uncovered.
Peel shrimp, leaving tails intact. Remove veins. Place shrimp in a small bowl and toss with 2 Tbsp. olive oil, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Thread the shrimp onto a metal skewer and place on a baking sheet. Repeat with remaining shrimp. Broil about 2 to 3 minutes, until tops are browned and then flip to brown other side. Set shrimp aside.
Melt chocolate chips over medium heat. Remove from heat and add remaining ingredients. Stir and eat.
Mix cranberry cocktail juice, pineapple juice and brown sugar together. Pour in 32-cup percolator. Now place whole cloves, sticks of cinnamon and sliced orange in percolator basket. Plug in and perk. Serve from percolator. A good Christmas punch. Serves 25.
Place sausages in a large saucepan. Add enough cold water to cover. Cook until firm and cooked through. Slice each in thirds. Mix oil, lemon juice, vinegar, garlic, mustard, herbes de provence, salt and pepper in a large bowl. Place chicken and sausages in a shallow dish. Pour half of vinaigrette over and reserve the other half for basting. Add lemon slices and bay leaves. Let stand 1 to 2 hours. Skewer chicken, sausages, onions and peppers, as desired. Grill and baste with remaining marinade, about 15 minutes.
Mix 1 1/2 sticks melted butter and crumbs. Pat into oblong pan. Beat together 2 sticks soft butter, eggs and powdered sugar for 15 minutes. Spread this over crumbs. Slice bananas over this. Drain pineapple and pour over bananas. Spread Cool Whip and top with nuts and cherries.
Cream together the butter and peanut butter. Add sugars and cream until light and fluffy. Beat in eggs and vanilla. Sift together the flour, salt and soda and gradually add to creamed mixture. Blend well. Pinch off dough and roll into 1-inch balls. Place on cookie sheet 2 inches apart. Press with tines of a fork to flatten. Bake at 350° for about 10 minutes or until golden. Cool on wire rack. Yields 5 to 7 dozen.
Slice potatoes in french fry style. Toss with dressing and place on sprayed baking sheet. Spray top of potatoes with cooking spray like Pam. Salt to taste and bake at 400° for approximately 25 minutes. Turn once during cooking time. Serves 6. Per serving: 2 g. fat, 0 g. sugar, 5 g. fiber, 100 calories.