HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, butter, sugar and vanilla together. Knead mixture until it sticks together. Form into small balls and place on cookie sheet and cool in refrigerator for about 1 hour. Melt chocolate and wax in top of double boiler. Dip each balls in chocolate. Place candy on wax paper.
Mix all ingredients except ginger ale (may be frozen until needed). Add ginger ale and serve. Makes 150 cups.
Dump pie filling in cast-iron Dutch oven. Dump cake mix over pie filling and put butter on top. Put on campfire and cook until pie filling seeps to top of cake mix, then cover entire Dutch oven with coals and cook until crust is golden brown (about 10 minutes) or bake in oven at 350° in cake pan until done.
Blend shortening and sugar. Add eggs. Dissolve soda in tomato soup and add to mixture. Sift dry ingredients together and add to mixture. Stir in nuts and raisins. Bake at 350° for 50 to 60 minutes in loaf pan. Remove from oven and let cool.
Place the strips of uncooked bacon in bottom of a large skillet. Cut round steak into finger lengths and arrange over bacon. Top steak with thinly sliced onion. Peel potatoes and cut into 1/2-inch slices. Arrange over the onion. Place carrot pieces over the potatoes and top with the frozen limas. Sprinkle each layer with seasonings. Add tomatoes and water. Cover and cook over medium heat for 1 hour. If family is late for dinner, simply add a little more water, reduce the heat and adjust. Let the dinner "wait." Serves 4.
Heat oven to 350°. Pour uncooked rice, margarine and both cans of soup into a covered dish. Bake, covered, for 1 hour.
Melt butter in saucepan or large frying pan. Stir in salt and flour. Add milk slowly, stirring constantly, until sauce boils and thickens. Add potatoes; heat with occasional stirring until sauce boils again. Turn potatoes and sauce into a 9 x 13-inch glass or metal baking dish. Drizzle melted butter over top. Add grated cheese to cover. Place in oven which has been preheated to 350°. Bake for 1 hour, or until the potatoes are tender. Serve hot. Serves 8 to 10.
Place chops on unheated rack in broiler pan. Broil 4-inches from heat 10 minutes; turn and broil 5 minutes.
Mix thoroughly. Add tears of joy, sorrows and sympathy. Flavor with love and kindly advice. Fold in 4 cups of prayer and faith. After pouring all of this into your daily life, bake with the heart of human kindness. Serve with a smile anytime and it will satisfy the hunger of starved souls.
Drain oysters, reserving liquid. Saute onion and celery in butter until tender in a Dutch oven. Add milk, oyster liquid, corn, potato, salt and pepper. Cook over low heat, stirring constantly until heated. Add oysters; simmer 5 minutes or until oyster edges curl. Sprinkle lightly with paprika. Serves 8.
Stir together the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough from spoonfuls onto ungreased cookie sheet. Bake about 10 minutes at 450° or until lightly browned. Mix butter, garlic powder and parsley and brush over warm biscuits before removing from the cookie sheet. Serve warm. Makes 12 biscuits.
Fry meat and add flour. Season pork and beans with molasses to taste. Mix together well and place in a casserole dish. Cut bacon up into small pieces and place on top. Bake at 350° for 45 minutes.
In saucepan, heat milk, cottage cheese, honey and butter until very warm (120° to 130°). In a large bowl, combine warm liquid, whole wheat flour, 1 cup white flour and remaining ingredients. Beat 2 minutes on medium speed. By hand, stir in remaining flour. Knead dough for about 2 minutes. Place in greased bowl. Cover and let rise. Divide into 3 parts and put into greased loaf pans. Let rise again. Bake at 350° for 25 minutes.
Combine first 3 ingredients. Beat egg whites and cream of tartar until stiff. Fold beaten egg whites into cracker mixture. Place in cake pan. Bake 20 minutes at 325°.
Mix ingredients until well blended. Drop mixture by tablespoonfuls onto pan. Bake in preheated 400° oven for 10 minutes. Rolls will not be very brown, but they will be done. Makes 7 to 8 rolls. Recipe can be doubled easily.
Mix sugar, flour, cornstarch and cocoa in saucepan or double boiler. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks that have been beaten. Then blend into hot mixture in double boiler. Boil 1 minute, stirring constantly, until mixture is thickened. Blend in butter and vanilla. Pour into a 9-inch baked pie shell. Top with meringue or Cool Whip.
In a blender, blend banana until smooth. Blend in peanut butter. Add ice cream and milk. Blend until smooth. Serve immediately.
Brown hamburger, cook potato, onion and limas until tender. Mix together in casserole dish with can of Veg-All and soup; mix well. Top with biscuits. Dot each biscuit with butter and sprinkle with paprika. Bake. Preheat oven to 375° and bake 20 minutes or until biscuits are browned.
Drain tofu and freeze for 48 hours. Thaw and wrap tightly in cheesecloth, pressing to squeeze out liquid; crumble. Combine red chili sauce, chili powder and tomato sauce in large saucepan. Blend in flour. Add crumbled tofu and garlic. Cook over medium heat, stirring occasionally, until heated through.
Slit wieners to within 1/2-inch of ends; insert strips of cheese. Place wiener on shortest side of crescent dough triangles. Roll up individual wiener in single triangle. Bake at 375° for 12 to 15 minutes or until golden brown.
Bring soup to roaring boil. Add cream cheese. Beat until smooth. Add onions, celery, shrimp and gelatine. Mix together. Fold in mayonnaise. Turn into a mold and chill for 8 hours.
Mix coarsely chopped cranberries, pecans and orange juice in large bowl. Mix flour and baking powder in bowl. Add to first mixture. Add other ingredients and mix well. Batter will be lumpy. Bake in 400° oven until brown. Makes 48 muffins.
Mix the flour, sugar and baking powder and set aside. Mix the egg and oil until well blended. Add the wet ingredients to the dry ingredients, stirring in gradually. Fold in the blueberries and pour the batter into greased and floured muffin pans or pans lined with cupcake papers.
Sift dry ingredients. Combine eggs, milk and oil; add to dry ingredients. Beat until smooth. Use 1/2 cup batter for each waffle. Bake on hot waffle iron until golden brown.
Brown ground beef. Drain. Add sauce and water. Spread 1/3 mixture onto lightly greased 12 x 8 x 2-inch microwavable dish. Put 4 uncooked noodles on sauce. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese over noodles. Top with 4 noodles, cottage cheese and Mozzarella cheese (1 cup each). Then add remaining sauce. Sprinkle with Parmesan cheese. Cover tightly with plastic wrap with a small corner uncovered to steam. Microwave at Medium for 32 to 35 minutes. Turn after 15 minutes. Uncover after 35 minutes and sprinkle with remaining 1 cup Mozzarella cheese and microwave on Medium for 2 minutes.
Mix all ingredients well. Put in midget paper cups in muffin tins. Bake at 300° for 25 to 30 minutes.
Cream together butter, margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time. Stir in flour carefully. Spoon into greased and floured tube or Bundt pan. Bake at 300° for 1 1/2 hours or until it tests done.
Preheat oven to 425°. Place skinned chicken pieces in large casserole dish (12 x 14-inch). Bring to boil cream of chicken soup and chicken broth and pour over chicken. Mix together flour, oleo and buttermilk. Pour over chicken. Bake 40 minutes or until brown.
Wash and scrub potatoes, then pat dry. Use a fork to prick the potatoes. Place on a microwave-proof plate and cover with plastic wrap. Vent the wrap by pulling back a small corner. Cook in microwave oven on High for 5 minutes. Rotate the plate a half turn, then cook on High for 5 to 7 minutes more or until the potatoes are tender. Let stand, covered, for 5 minutes. Cut each potato lengthwise in half. Scoop out the pulp, leaving 1/4-inch thick shells. Set the shells aside. In bowl, mash potato pulp. Stir in yogurt and blend well. Stir in turkey ham, onions, green peppers and black pepper. Pile the mixture into potato shell. Transfer shells to a platter. Cover with plastic wrap. Vent the wrap. Cook in microwave on High for 3 to 4 minutes until heated through. Serve.
Spray a 9 x 13-inch glass dish with Pam (not aluminum). Put 2 pounds of potatoes on bottom. Sprinkle with seasoned salt and 1/2 pound of bacon, crumbled. Repeat layers, potatoes, salt and bacon. Pour whipping cream over. Cover with tinfoil; refrigerate overnight. Bake at 350° for 45 minutes to 1 hour the next day.
Mix together soup, water/wine and flour until smooth; combine with remaining ingredients in a covered roasting pan . Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serves 8.
Cream margarine; add sugar gradually. Blend in egg and vanilla. In a small bowl, mix four, baking powder and salt. Stir dry ingredients into cream mixture. Add nuts, cherries and semi-sweet chocolate chips. Mix well. Spread dough into greased 10x15 inch pan. Bake at 375 for about 25 minutes. Cool slightly; cut into bars.
Cook and debone chicken. Soften tortillas in chicken stock. Line pan with tortillas. Layer chicken, soups, cheese and tomatoes. On top, add more cheese. Bake at 350° for 35 minutes.
Strain or squeeze grated potatoes in cheesecloth to remove excess water. Add salt and pepper. Stir in melted fat and then stir in flour.
Break spaghetti in small pieces. Cook; rinse in cold water. Mix all ingredients with salad dressing and chill overnight.
Drain vegetables. Grease casserole with butter. Place a layer of asparagus, layer of beans, layer of peas and sliced water chestnuts. Pour undiluted cream of mushroom soup over vegetables. Spread mushrooms over soup. Grate cheese and place over everything. Melt butter and toss bread crumbs in it. Spread over cheese. Cook at 350° for 40 minutes or until crust browns.
Beat eggs to blend. Add oil, sugar, molasses and vanilla. Continue beating until thick and foamy. Combine dry ingredients; add to egg mixture. Beat until just blended. Add zucchini, raisins and nuts. Mix gently. Makes 24 muffins. Bake at 350° for 25 minutes.
Cook everything separately except corn and peppers which may be put in raw. To 6 quarts of chow chow, take vinegar, sugar, celery seed, mustard seed, turmeric. Cook 5 minutes. Can hot.
Cream together the first four ingredients and beaten eggs. Add vanilla. Add the rest of the dry ingredients. Chill overnight. Roll into small balls. Press with glass dipped in sugar.
Dissolve jello in boiling water, then add other ingredients. Mix well. Pour into mold or container and chill overnight.
In a heavy 3-quart saucepan, stir together the sugar, water and corn syrup. Over medium heat, stirring constantly, bring to a boil. Add peanuts gradually so mixture continues to boil. Cook, stirring often, to 260° on a candy thermometer or until a teaspoon of mixture dropped in a cup of cold water forms a ball that is plastic but hard enough to hold its shape. Add butter and stir until it melts. Continue cooking, stirring often, to 300° or until a teaspoon dropped into cold water separates into hard brittle threads. Remove from heat. Quickly stir in baking soda. Pour onto 2 ungreased cookie sheets. Spread with a spatula. When cold, break into pieces. Makes about 2 1/2 pounds.
Put raisins in a large pot that has a tight fitting lid. Pour in boiling water to cover. Stir in baking soda. Cover tightly and let stand overnight.
Combine all ingredients in 2 quart baking dish. Bake at 350 degrees for 35-45 minutes or until set.
Drain cooked Brussels sprouts. Fry bacon; drain and crumble. Combine vinegar, sugar and seasonings. Stir into sprouts. Sprinkle bacon over top.
Mix sour cream and soup. Add 1/2 of poppy seed. Put 1/2 of this mixture in baking dish. Sprinkle with chicken and add rest of mixture. Melt margarine and add crackers and poppy seed. Spread on top. Bake at 350° for 20 to 30 minutes.
Take off sausage skin and mix well with ground beef and all other ingredients. Form into a loaf. Mozzarella cheese can be sprinkled on top, if desired. Bake at 375° for 1 hour and 20 minutes.
Wash and stem cranberries. Use blender to liquify oranges and lemon, which has been seeded. Put cranberries, orange, lemon and water in heavy pot. Bring to a boil and cook until cranberries begin to pop, stirring constantly. Add sugar and spices; bring back to a boil, stirring constantly. Jar and seal.
Mix all ingredients except onion soup mix. Pour into a well buttered 9 x 15-inch glass dish. Place chicken on top of mix, bone side down. Sprinkle with onion soup mix. Seal with aluminum foil. Bake at 350° for 2 hours. Don't peek or lift foil! Enjoy!!
Blend cream cheese, peanut butter and sugar well. Stir in Cool Whip and vanilla. Place mixture in graham cracker pie crust. Good!
Cook ground beef and onion in 3-quart saucepan over medium heat for 10 minutes; drain. Add sauce, water and salt; blend well. Simmer for 15 minutes. Cook lasagna according to package directions; drain well. Combine cottage cheese and egg. Spread 3/4 cup meat sauce on bottom of greased 15 1/2 x 10 1/2 x 2 1/2-inch pan. Arrange a layer of lasagna over sauce. Top with layers of cottage cheese, Mozzarella cheese and meat sauce. Repeat layers twice, ending with a layer of lasagna. Spread meat sauce over top and sprinkle with Parmesan cheese. Cover and bake at 350° for 35 to 40 minutes. Makes 8 to 12 servings.
Combine half and half and instant pudding. Let stand for 5 minutes. Fold in Cool Whip. Add crushed or chopped candy bars. Add to graham cracker crust and freeze.
Combine beef, egg, onion and salt and shape into 50 to 60 meatballs. Brown. Combine remaining ingredients in a large skillet; heat, stirring constantly, over low heat until smooth. Add meatballs and simmer for 1 hour.
In small bowl, combine all ingredients; beat well. Cover; refrigerate to blend flavors. Serve with vanilla wafers, graham crackers or chocolate wafers. Makes 1 1/2 cups.
Bake sheet cake according to directions on box, using either 2 eggs or 3 egg whites. Let cake cool and poke holes in cake with fork. Pour cream of coconut in holes. If you like, mix Eagle Brand milk with cream of coconut and pour in holes. Spread Cool Whip on top of cake. Sprinkle shredded coconut on top of Cool Whip.
Saute mushrooms and pepper in butter until soft. Drain butter. Add wine, tomato sauce and seasonings; cook until the sauce turns brown.
Beat eggs in bowl. Add flour, sugar, honey and salt to taste. Add corn and milk. Dot with butter. Bake in pan of water at 325° for 1 hour.
Brown beef in skillet. Add bell pepper, onion, celery, salt, pepper, soup and tomatoes.
Prepare 9-inch baked pie shell as directed on package. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in few drops red food color; cool. Beat cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with remaining berries. Pour berry mixture over top. Chill at least 3 hours or until set.
Mix all ingredients, except Brown 'N Serve rolls. Cut Brown 'N Serve rolls into half and pinch out centers and add half of the centers to the mixture and mix well. Then fill centers of the rolls with the mixture. Then bake as usual until rolls are brown. Then put others together and put back in package in freezer.
Mix together and bake 1 hour or less at 325°. Makes 1 loaf. Recipe can be doubled and freezes good.
Mix pudding according to box directions. Pour pudding mix into 8-inch baked pie shell. Refrigerate. When set, top with whipped cream or Cool Whip. Refrigerate and serve. Serves 8.
Combine all ingredients in a jar. Place cover on and shake. Let settle for 4 hours before using. Store, covered, in refrigerator to extend suds shelf life, then allow to warm before using.
Boil, drain and cool squash. Add carrot, pimento, soup and sour cream. Mix well. Place in buttered casserole dish. Bake at 375° for 30 minutes.
Scald the milk in double boiler. Add butter; let cool. Then add salt, sugar and squash. In separate bowl, dissolve yeast in 1/2 cup lukewarm water. Mix yeast with other ingredients, adding 6 cups of flour or until you get the right consistency. Knead and cover; let rise until double in bulk (about 1 hour). Roll out dough. Cut and arrange in buttered 10-inch pans. Brush with melted butter. Cover with cloth. Let rise until double in bulk (about 1 hour).
Put all vegetables in a bowl. Add 1/2 tablespoon seasoned salt and pepper to taste. Cover with Zesty Italian. Cover bowl; refrigerate about 3 hours. Lasts a long time!! Serves 10 to 12.
Heat oven to 350°. Cook lima beans without salt in 1 cup boiling water for 10 minutes. Drain limas. Combine in greased 2 1/2-quart deep casserole with kidney beans, pork and beans, soup mix, chili sauce, molasses, mustard, Tabasco and about 3/4 of frank pieces. Line edge of casserole with rest of frankfurters. Bake about 50 minutes or until hot. Serves 6.
Drain Clams and chop. Sift all dry ingredients together. Combine Eggs, Milk, Onion, Butter and Clams, pour into dry ingredients. Stir until smooth. Drop batter by teaspoonfuls into hot fat (350 degrees). Fry about three minutes or until golden brown. Drain. Serves 6.
Stir together first 4 ingredients. Spread evenly in a 9 x 13-inch pan greased with margarine. Melt chocolate chips and spread over this mixture. Cool and cut into pieces. Freeze.
Layer tortilla shell, chicken, peppers, onions and cheese in a casserole dish. Combine soup, RoTel tomatoes and chicken broth and pour over layered ingredients. Cover and bake at 350° for 30 minutes.
Brown ground beef and drain. Add taco seasoning mix and refried beans and mix thoroughly. Spread mixture in deep 3-quart casserole. Layer remaining ingredients (omitting taco chips) in order listed. Bake 30 minutes at 350° or until hot and bubbly. Serve with taco chips.
Cut off ends of squash. Boil whole for approximately 12 minutes until barely tender. Remove from water. Slice lengthwise. Scoop out pulp and invert on paper towel to drain. Combine all other ingredients, except crackers and butter. Stuff zucchini shells.
Cook pinto beans as directed. When they get tender, add tomatoes, onion, bell pepper and garlic with thyme, oregano, Worcestershire sauce, tomato sauce and green onion. Cook for 15 minutes. Add sausage and salt. Cook until done.
Heat peach juice and margarine together. Mix flour, sugar and milk. Add to juice and margarine that is in baking dish. Sprinkle peaches over top. Do not stir! Sprinkle top of peaches with cinnamon and sugar. Bake in preheated oven at 450° until golden brown.
Thaw concentrate. Combine with grapefruit juice and chill. Just before serving, stir in carbonated water with up and down motion. Garnish with lemon slices, if desired.
Cook, cool and drain carrots. After carrots cool, mix in other ingredients and refrigerate. Make the night before using for best results.
Make a paste of red food coloring and cocoa. Cream thoroughly the shortening and sugar. Add paste to that. Add buttermilk, alternately with cake flour and salt. Beat well after each addition. Then add vanilla. Put soda in vinegar. Fold soda and vinegar. Mix into batter. Bake in two 9-inch cake pans at 350° for 25 to 30 minutes. Cool and split each layer in two.
Brown bacon in oil 7 to 8 minutes. Cover to keep warm. Add salted water and cook pasta as directed. Stir often. (Save 1/3 cup pasta water for additional moisture if needed.) Beat eggs. Add to cheese and add garlic. Combine drained pasta, egg/cheese mixture, bacon, salt and pepper. The warm bacon and pasta will cook the egg mixture.
Dissolve 1 package yeast in water. Stir in sugar, salt, shortening, parsley, onions and egg. Add flour. Stir. Let rise until double in size. Drop by spoonfuls onto gently boiling stew. Allow batter to rest on meat and vegetables. Cover tightly and steam 20 minutes. Do not lift lid.
Mix mayonnaise, Italian dressing, salt and pepper until smooth. Add chicken, cheese and vegetables to cooked pasta. Toss lightly to mix. Add mayonnaise mixture and toss to mix. Chill 6 hours or more.
Butter a deep baking dish. Then start at the bottom and arrange in layers. First potatoes, then the ground beef, onions, green pepper if used, uncooked rice and tomatoes. Season each layer, cover and bake for 2 hours at 300°. Parmesan cheese may be used on top.
Dissolve yeast in the cup of warm water. In a bowl, combine flour and salt. Add dissolved yeast. Knead by hand until smooth. (If dough is sticky, gradually add up to 1/2 cup flour.) Place in a bowl greased with safflower margarine. Turn dough once to coat. Cover and let rise in a warm place 1 1/2 hours or until double in size.
Mix together vanilla wafers and 1 1/2 sticks melted margarine; press into 9 x 13 x 2-inch pan (save some for topping). Beat cream cheese, 1/2 cup margarine and sugar. Spread on pressed crumbs. Sprinkle chopped nuts on top. Dissolve Jell-O in boiling water. Add frozen raspberries and juice. Spread on top of cheese mixture. When slightly set, spread Cool Whip on top and refrigerate.
Mix all ingredients well and bake at 400° for about 30 minutes or until brown.
Prepare macaroni and cheese as per instructions on box. Drain tuna. Combine prepared macaroni and cheese with tuna and cream of celery soup (straight out of the can). Transfer mixture into large baking dish; sprinkle with crumbs. Bake at 350° until you can see the middle bubbling.
Boil chicken until cooked. Reserve one cup of broth. Cool and cut chicken into bite-size pieces. Cook broccoli according to package directions. Mix together soup, sour cream, broth and wine to make a sauce. Add chicken, broccoli and mushrooms. Place in shallow baking dish and top with cheese first and then with buttered bread crumbs. Bake, uncovered, at 375° for 35 minutes or until bread crumbs are brown. Serve with rice or pasta. Serves 6 to 8 people.
Cut ribs into serving pieces and sprinkle generously with garlic and onion salt. Combine remaining ingredients and pour over ribs. Cook 2 hours in electric skillet, adding sauce as needed or bake in 350° oven until done. Can use a crock-pot but allow 7 to 8 hours for cooking.
Combine the first 6 ingredients, mixing well. Shape into one large ball or two small balls. Refrigerate several hours or overnight. Roll in nuts. Serve with nuts.
Unwrap caramels. Arrange 6 at a time in a circle on a buttered plate. Microwave on High 30 to 40 seconds until soft. Remove to cookie sheet covered with aluminum foil. Use 1 pecan half for head and 4 pieces for the legs. Press into caramels. Place kisses in a 4-cup glass bowl; microwave on Medium 5 minutes. Stir in paraffin until melted. Spoon over turtles, leaving tips showing. Store in airtight container. Makes 18.
Spread cream cheese on bottom of large pan. Spread chili on top of cheese. Top with Cheddar. Top with jalapenos to taste. Bake at 350° for 15 minutes or hot and bubbly. Serve with tortilla chips.
Stir together dishwashing liquid, epsom salt and glycerine. Add perfume and food coloring, if desired. Store in tightly covered bottle or jar. Shake container before adding 1 to 2 tablespoons to running bath water.
Mix all ingredients; roll out on floured surface and cut biscuits. Place on buttered pan. Bake at 350° till golden brown.
Drain oysters in strainer or colander. Divide among 1 or 2 flat pans and season with the seasoning. Mix thoroughly. Allow to stand 15 minutes. Put flour into sheet pan and season with the salt, paprika and white pepper. Dust oysters in flour and lay out closely together on sheet pan. Using small portions of fat, spread generously onto hot grill. Toss 1/8 of floured oysters onto grill at a time from sheet pans and cook until golden brown. Drain.
Mix all ingredients in a large bowl. Make in one-inch balls. Roll in flour and put in baking pan. Pour milk over the meatballs to cover bottom of pan. Bake at 350° for 30 minutes. Turn and bake 30 minutes more.