HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, milk, margarine and cocoa in saucepan and boil for 1 minute. Remove from stove and add peanut butter, oatmeal and vanilla. Drop by spoonful onto waxed paper and let stand until cold. Flatten with a glass, if desired. Makes about 5 dozen.
Combine all ingredients; mix well and spoon into a 2-quart baking dish. Cover with topping and bake 25 minutes (or until bubbling and heated) in a 350° oven.
Combine all ingredients until blended well. Keep this dry mixture in a tightly covered jar. To make the cocoa, place 1/2 cup of the mix in a cup and fill with hot water. Stir until mix dissolves. Will make 12 cups cocoa.
Brown chicken and sausage in oil. Drain and set aside. Over medium heat, stir flour and butter until well mixed. Add all vegetables except okra and cook until tender. Add water, tomatoes, tomato paste, spices, chicken and sausage. Simmer over low heat for approximately 2 hours, adding more water, if necessary. Add shrimp and okra and cook through. Serve over rice.
Dissolve jello in 2 cups hot water. Add cottage cheese, cream and mayonnaise. Blend well. Add carrots, green pepper and onion.
Preheat oven to 375°. Season meat with pepper. Insert meat thermometer into thick part of roast. Mix salt, flour and water. Make mixture thick that just clings together. Put on 1 1/2-inches thick in oiled roasting pan. Be sure it is well covered (no cracks or holes, especially around base).
In skillet, brown onions first, then add ground beef, salt and pepper. Brown ground beef; drain grease. Add Worcestershire sauce and let simmer about 3 minutes, then pour in tomato sauce. Let simmer on low heat about 1 to 1 1/2 hours.
In a large saucepan, combine pudding mix and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in dry cake mix. Pour into greased 13x9 baking pan. Sprinkle with butterscotch chips and nuts. Bake at 350 for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
Mix sugar, flour, salt and milk. Cook in top of double boiler over simmering water, stirring, until slightly thickened. Cover and cook 10 minutes more on low heat. Add hot milk mixture slowly to eggs, beating constantly. Return mixture to top of double boiler and cook over boiling water 5 minutes or until custard coats spoon. Cool. Add vanilla, sweetened condensed milk and whipping cream. Add evaporated milk last and stir well. Freeze in electric freezer.
Wash and hull strawberries. Set 1 dozen aside for decorations. Crush others with sugar to make a syrup. Dip each ladyfinger in syrup and line bottom and sides of pan or mold with them. Fill the mold in layers: strawberries, cream and ladyfingers. Put in refrigerator for 1/2 day. Turn out of the mold. Decorate with whipped cream and strawberry halves.
Heat oven to 375°. Grease cookie sheet. In a large bowl, mix sausage, cheese, milk and egg. Mix well. Slowly add biscuit mix, onion soup mix and pepper. Mix well. Form into balls; place on cookie sheet and sprinkle with paprika. Bake for 10 to 15 minutes or until deep golden brown. Serve warm with a spicy mustard dip.
Combine all ingredients; pour in a greased 13 x 9-inch pan. Cover and bake in a 350° oven for 30 minutes. Take cover off and bake 15 minutes longer.
Heat pineapple juice to dissolve gelatin. Let cool and add rest of ingredients. Let stand; refrigerate until real firm.
Melt 1 cube butter in 9 x 13-inch pan. Mix sugar, Bisquick and milk. Stir a little of the melted margarine into the batter. Return to pan, reserving 1 cup. Top with plenty of sugared berries. Sprinkle with cinnamon. Top with reserved 1 cup batter. Bake at 400° for 30 minutes.
Pour boiling water over dates and soda; let stand while you mix the rest. Cream sugar and butter. Add beaten egg. Add date mixture and vanilla. Then add flour and nuts. Bake in moderate oven about 45 minutes.
Boil potatoes in their skins. When done, peel skin off and cut potatoes into cubes. Fry bacon until crisp. Crumble onto potatoes. Add green onions, celery seed, salt and pepper. Add mayonnaise. Stir until mixed together. Potatoes will still be chunky.
Saute onions and celery in margarine. Mix together with all other ingredients and pour into medium size casserole dish. Sprinkle buttered bread crumbs on top. Bake 45 minutes at 350°.
Cream sugar with shortening. Beat in egg and lemon extract. Stir in carrots and raisins, then sifted dry ingredients. Roll in 1-inch balls; flatten with back of spoon. Put on baking sheet. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Mix and spread in pan or make into loaf. Decorate top with more catsup, if desired. Bake at 350° for 1 hour.
Spray a large baking dish with cooking spray or line with foil. Place fillets in dish. Slice peppers into thin strips. Sprinkle fish with garlic powder, salt and paprika. Put equal amount of the red and yellow pepper on each fillet. Drizzle Ranch dressing over top. Bake at 350° for 20 minutes, or until fish flakes with a fork.
Measure oil into measuring cup; add milk to fill to 2/3 cup. Add mustard and onion; stir into Bisquick to make soft dough. Turn onto lightly floured board; roll out and cut into 10 strips. Roll each strip around wiener and place on lightly greased baking sheet. Brush with butter and bake at 450° for 15 minutes or until lightly brown. Serve hot with mustard.
In 3-quart saucepan, combine sugar, Marshmallow Creme, evaporated milk, butter and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently, for 5 minutes. Divide mixture in half. To one half (about 3 cups), add chocolate pieces and stir until melted and blended. Pour into buttered 13 x 9 x 2-inch pan.
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Place in covered container and store in refrigerator. Mixture will keep for a month and will make 7 (9-inch) shells.
Grease a large loaf pan. Preheat oven to 350°. Measure flour, soda, baking powder and salt into sifter. Set aside. Melt butter in boiling water in medium-size bowl. Blend in orange rind and juice, sugar, vanilla and egg. Sift in dry ingredients. Add nuts. Stir until flour is damp. Will be lumpy. Pour batter into greased pan. Place walnut halves on top. Bake 30 minutes or until wooden toothpick in center comes out clean. Remove from pan; cool on wire rack.
Skin the turkey leg; cover it with water; add onion (peeled and quartered), coriander and bay leaves. Simmer for at least an hour, until meat comes easily off the bone. Drain the turkey and reserve the broth. Rub the onions, bay leaves and coriander through a sieve and add the juices to the broth. Brown the roux a bit and add the warm broth. Heat and stir until mixture thickens. Add the chocolate and allow it to melt completely in sauce, stirring constantly. Remove from heat. Stir in raisins. Chop the chipotle or jalapeno and stir into sauce. Now add the turkey in pieces not more than 1 inch square. Sprinkle seed on top, stir in wine and garlic put through garlic press. Return to heat and simmer for about 15 minutes. Serve with brown rice, yellow squash and tortilla. Serves 4 to 6.
Cream shortening and sugar. Add well beaten eggs and vanilla. Mix flour, salt and cocoa together. Add dry ingredients alternately with buttermilk to creamed mixture. Dissolve baking soda in vinegar. Fold into batter. Add food coloring. Bake in a greased and floured pan at 350° for about 35 to 40 minutes or until toothpick comes out clean when placed in the middle of cake.
Beat 6 egg whites stiff; add pinch of salt and 3/4 cup sugar together. Set aside. Beat yolks, 3/4 cup sugar, 1/2 cup lemon juice and lemon rind. (Soak unflavored gelatin in 3 tablespoons cold water and set aside.) Cook yolk mixture until it is bubbly and coats the spoon. Add gelatin; fold in egg white mixture while still very warm. Pour over torn pieces of angel food cake in alternate layers in angel food cake pan; refrigerate overnight. Frost with whipped cream. This recipe should be doubled if using large angel food cake.
Combine the first 4 ingredients together. Mix well the eggs, milk and oil. Stir liquid into dry ingredients. Spread batter in greased 9 x 12-inch pan. Cover with the apple slices.
Mix together hamburger, garlic powder, Italian seasoning and salt and pepper. Roll thin; cut in squares. Roll in flour. Brown both sides. Put in baking dish. Pour over mango, onion, mushrooms, can of cream of mushroom soup and alternate with meat. Bake at 350° until mixture bubbles awhile.
Melt chocolate chips and Hershey bars. When melted, add corn flakes and cocktail nuts. Melt well and drop by 1/2 teaspoonfuls on wax paper.
Sift the flour into a medium-sized bowl. Cut in shortening with 2 knives until mixture resembles coarse crumbs. (Add the sugar now, if desired.) Using a fork, stir in water, a tablespoon at a time, until dough forms a ball. Too much water or overmixing will make the crust tough.
Cream butter and sugar well. Sift flour and baking powder together. Add milk alternately with creamed mixture. Beat egg whites until stiff; fold in the mixture. Bake at 325° for approximately 15 to 20 minutes. Makes 4 layers.
Roll chicken in flour; dip chicken in salt and pepper; fry and remove. Add rest of ingredients, stirring constantly. Place chicken in casserole. Pour sauce over it.	Bake at 350° for 1 hour or longer.
Layer on round platter: refried beans, avocado mixture, sour cream mixture, onions, tomatoes and olives and cheese.
Drain pineapple and oranges, reserve juice. put juices in sauce pan with lemon juice and water. Stir in pudding mix and cook and stir over medium heat until mixture comes to a full boil. Remove from heat and cool. Add pineapple, oranges and marshmallow. Fold in whip topping. Chill overnight. Just before serving fold in bananas.
Pour beans, tomatoes, beef, pepper and onion and add spices. Make sure you layer the mixture as it is directed. Stir up and cover and cook over low heat for 10 to 12 hours or 5 to 6 hours in crock-pot.
In a large saucepan, melt butter. Add onion and pepper and saute. Add ground beef. Stir until beef is done. Add stewed tomatoes, rice and salt. Add 2 cups boiling water and stir. When it starts boiling again, lower heat. Cover and simmer for 20 minutes. Put aside for 5 minutes before taking the cover off.
Melt butter in 4-quart pan. Add onions and pepper. Saute until golden brown. Sprinkle flour and stir until absorbed into onions. Cook 1 minute, stirring constantly with wooden spoon. Remove from heat. Gradually add broth, stirring constantly. Add water and bay leaf. Return to heat; bring to boil, stirring constantly. Reduce heat to low; cook uncovered 30 to 40 minutes. Discard bay leaf.
Preheat oven to 400°. Combine flour, bran, wheat germ, oats, cornmeal, sugar, walnuts, raisins, baking powder and soda, cinnamon, ginger and nutmeg in a large bowl. Combine buttermilk, butter, apple and egg. Mix until combined. Pour and bake.
Wash beans and cover with water. Add ham hock and sausage (I substitute kielbasa) and cook on low heat 1 1/2 to 2 hours. Add other ingredients. Let come to a boil, then simmer for 1 hour or so (until potatoes are tender).
Cook shrimp and remove shells. Place butter in frying pan. When melted, add diced green pepper, diced onions and garlic salt. Saute. Add can of tomatoes and cooked shrimp. Cook for approximately 20 minutes. Serve over cooked rice, toast or noodles.
Mix margarine, powdered sugar and eggs. Beat for 15 minutes. Smooth over crust. Spread pineapple over top of powdered sugar mixture. Layer sliced bananas, then Cool Whip. Drizzle chocolate syrup over top of Cool Whip. Sprinkle with cherries and chopped nuts.
Place graham crackers close together on a cookie sheet. Boil remaining ingredients together for 2 minutes. Pour over graham crackers. Bake at 325° for 10 minutes. Watch carefully so it doesn't burn. Cool and break into pieces.
Dissolve candy in boiling water in saucepan. Then add the apples which have been pared and cored. Cook slowly until tender when pierced with a fork, turning frequently. Remove apples to a shallow dish, then add the sugar to the cinnamon syrup and boil 3 minutes. Pour over apples, turning them carefully to glaze each. Cool and serve as a garnish for meat.
Mix soups, milk and dressing together to create gravy. Butter a 9 x 13-inch pan and put 2/3 of gravy in pan. Sprinkle rice and seasoning packet over mixture. Place chicken on top and pour rest of gravy over chicken. Bake at 325° for 2 hours.
Trim fat from ham hocks and parboil for 20 minutes. Discard water. Wash and sort navy beans. Add beans to ham hocks; fill pot one-half full with water.
Cream together butter, sugar and chocolate. Blend in eggs and vanilla. Combine dry ingredients and add to sugar mixture. Mix until smooth. (May have to add more flour to rolling consistency.) Chill 4 hours or overnight. Roll dough out on floured surface to 1/8-inch thickness. Cut with cookie cutters. Bake at 400° for 5 to 7 minutes. Cool.
Mix corn meal, cheese and sour cream. Add egg, corn, buttermilk and Crisco. Bake at 450° for 40 minutes or until brown. Makes 1 large skillet.
Beat peanut butter and cream cheese at medium speed. Mix sugar and Cool Whip. Freeze for 8 hours.
Beat eggs with fork; beat in milk, with fork, to egg mixture. Add sugar and stir until dissolved. Add corn to mixture. Dot butter on top. Bake at 350° for 30 to 45 minutes in a buttered dish.
Preheat oven to 350°. Cook bacon until crisp. Crumble. Saute onion in margarine. Mix bacon, onion, squash, salt, pepper and cheese. Spoon into greased 2-quart baking dish. Top with bread crumbs. Bake until browned. Yield: 4 to 6 servings.
Melt margarine. Add ingredients as listed. Blend with mixer. Add nuts last. Grease and flour pans. Preheat oven to 350°. Bake for 30 minutes or until done.
Combine cranberries and sugar and let set overnight or at least a few hours. Add pineapple, marshmallows and whipped topping. Chill thoroughly. Keeps very well. May also be frozen.
Cut off wing tips; reserve for other use. Cut wings into 2 pieces at joint. Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1 1/2-inches of oil in large skillet over medium heat. Add wings in single layer and fry for 10 minutes, turning once, until browned. Drain on paper towels. Repeat with remaining wings.
Combine first ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns. Makes 5 servings.
Place chicken in mixing bowl. Add Lipton soup mix, whole can of cranberries and French dressing. Mix all well and pour into glass baking dish. Bake at 350° until done, bubbly. Serve over rice.
Soak dates in the boiling water. When cool, add remaining ingredients. Bake at 325° for 1 hour. Recipe can be doubled with good results.
Mix molasses, brown sugar, water and vinegar in a pan. Bring to a boil (soft ball). Stir in butter. Add popped corn and mold into balls.
Cut pork in two inch sections. Slice onion and tomatoes. Cut peppers into quarters. Take two slices of bacon and make an X. Place a slice of pork in center and sprinkle with garlic salt and pepper. Place green pepper, slice of onion and tomato on top. Pull up bacon slices and secure with a toothpick down the center. Place wrap ups on grill over coals and cover grill. Bake for 1 hour, when done, put slice of cheese on wrap ups and close grill for 30 seconds.
Select ripe tomatoes of uniform size. Wash; cut in half-inch slices. Dip in bread crumbs, then in eggs, then in bread crumbs. Fry until done.
Combine flour, sugar, baking powder, and salt; cut in butter and cream cheese until mixture resembles coarse meal. Add coconut and preserves, mixing well. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 15 minutes or until lightly browned. Cool completely on a wire rack. Spread each cookie with frosting and top with a pecan half. Yield: about 4 dozen cookies.
Cut each chicken breast crosswise into 10 or 12 strips. Melt margarine or butter over moderately high heat in 12-inch skillet. Add chicken and sprinkle with salt. Cook for 2 minutes, stirring constantly. Add the onion, mushrooms and paprika. Cook 2 minutes longer, continuing to stir. Add the water. Reduce heat to medium. Cover and cook an additional 2 minutes.
Using Fresh Chicken: In large Dutch oven or stock pot, boil chicken in 3.5-quarts slightly salted water. Remove chicken from broth and cut in pieces.
Prepare and bake crusts. Drain fruit and set aside. Heat juices and stir in sugar and flour. Cook until clear and slightly thickened. Remove from heat and add gelatin. Cool slightly and add fruit and nuts. Pour into pie shells and refrigerate overnight. Top with one small container of Cool Whip.
Place breasts in a 11 x 7 x 1 1/2-inch dish for baking. Mix remaining ingredients and cover chicken. Sprinkle generously with paprika. Bake at 350° for 1 to 1 1/4 hours. Serves 6.
Use an oblong casserole dish and put layer of chicken. Cover layer with cream of celery soup, then pour Veg-All on top of this. Add mushroom soup and chicken soup.
Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a criss-cross on each cookie with fork prongs that have been dipped in water. Bake at 350° for 10 to 12 minutes or until golden. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling. Makes 4 to 5 dozen 2 1/2 inch cookies.
Layer a thick layer of lettuce, then a thin layer of cucumbers, purple onions, cauliflower, radishes, carrots and boiled eggs.
Mix stuffing, margarine and water. Place 1/2 mixture in buttered 12 x 8-inch dish or pan. Mix chicken, onion, celery, mayonnaise and salt; spread over stuffing. Top with other half. Mix eggs and milk and pour over all. Cover and refrigerate overnight or a few hours.
Trim fat off chops and pepper. Coat skillet with cooking spray. Over medium heat, add chops and cook until brown on both sides. Remove chops and drain on paper towel. Wipe pan drippings from skillet. Coat skillet with additional cooking spray. Add onion and green pepper and saute until tender. Stir in rice, tomatoes, water, salt and mustard, then add pork chops. Bring to a boil, cover, reduce heat and simmer 25 to 30 minutes or until rice is tender.
Fill med. size bowl 3/4 full with flour. Make a `well' in the middle of the flour and add oil. Slowly add the pop. While you are adding the soda, slowly stir in flour from the edges until you have a soft ball of dough. It is much like you are making homemade egg noodles. There should be flour left on edges of the bowl. Place some of the left over flour on a flat surface and knead gently a couple of times. (Do not over knead the dough.) With the flat of your hand or a rolling pin, flatten dough until it is 1/2 to 3/4 in. thick, depending on how thick you like your biscuits. With a biscuit cutter, drinking glass or whatever you can find when camping, cut biscuits out. Pour a small amount of oil, I like olive oil, into the bottom of a Dutch oven or baking sheet. Place biscuit dough in pan and then turn them over so there is oil on both sides of dough. Bake for approx. 15 - 20 min. at 350° or in a Dutch oven.
Line glass dish with 1 package of ladyfingers or pound cake. Put all ingredients in blender. Pour into bowl. Top with whipped cream.
Combine all ingredients in food processor and mix. Chill for 1 hour before serving.
Combine Jell-O, sugar and boiling water. Let this cool, then beat in electric mixer until very foamy, then fold in pineapple, marshmallows, nuts, cottage cheese, lemon juice and whipped cream. Pour into bowl and refrigerate.
Layer in order given in 11 x 7-inch pan. Bake at 350° for about 20 to 30 minutes. Serve with tortilla chips.
In Dutch oven combine beef, soup mix, mushroom soup, wine, garlic and pepper. Add Kitchen Bouquet (for color). Cover and cook in a 300° oven for 2 hours. Add onion and carrots and cook 1 hour more. Serve over cooked noodles or rice. Makes 6 to 8 servings.
Mix all together. Spray frypan with Pam. Roll meat into 35 to 38 balls and put in pan. Spoon 1 can French onion soup (Campbell's) over balls (use soup full strength). Then spoon a can of chicken gumbo soup over meatballs (full strength). Heat at about 250° for approximately 1 hour.
Beat egg well. Add butter, oil and other ingredients until mixed well. Bake well for 1 hour in 325° oven.
Dice the oysters. Remove the seeds from the tomato and dice. Add spinach to egg mixture. Melt 2 tablespoons butter in skillet. Add spinach mix and green onions. Sprinkle oysters evenly over spinach mix. Top with cheese. Cook over low heat until set. Top with tomato and onion tops. Serves 1.
Combine eggs, sugar, salt and pumpkin pie spice; blend well. Blend in pumpkin. Add evaporated milk and blend well. Pour into pie shells. Bake in preheated oven at 450° for 10 minutes, then reduce heat and continue baking for 40 minutes or until knife inserted in center comes out clean. Cool. Top with Cool Whip, if desired.
Mix together. Roll in finger lengths in palm of hand. Bake until lightly browned on bottom, about 10 minutes at 350°. Cool slightly. Roll in powdered sugar.
Preheat oven to 350°. Mix shortening, sugar and egg. Sift flour, baking powder, salt and nutmeg. Stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Immediately roll in melted butter, then in mixture of sugar and cinnamon. Makes 12 medium puffs.
Cream sugar and Crisco. Mash bananas. Add eggs and banana to sugar mixture. Add dry ingredients. Mix well. Add walnuts. Pour into a floured pan. Bake at 350° for 45 minutes.
Let frozen pie crust thaw slightly. Prick all over with fork and bake according to package directions. In a double boiler, stir together butter, cornstarch, cocoa, sugar and half the milk. Heat mixture and slowly stir in the rest of the milk until well blended. Bring to a boil stirring often and boil for 1 minute. Beat egg yolks lightly in a small bowl. Stir some of the hot mixture into the yolks and add the yolks to the double boiler. It's important to add some of the hot mixture into yolks before hand, so they won't curdle.
Mix all ingredients. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes or until done.
In a bowl, combine all ingredients. Mix thoroughly. Cover; chill. Yields 1 cup.
Unroll dough on lightly floured surface; press seams together to form a 12 x 4-inch rectangle. Sprinkle cheese with dill weed. Place cheese dill side down in center of dough. Wrap dough around cheese. Seal edges. Place on lightly greased cookie sheet. Brush with egg yolk. Bake at 350° for 15 to 18 minutes. Serve with crackers or apple slices.
Do not use a mixer with this cake. Very little mixing is required. Combine dry ingredients in a large bowl. Add eggs and oil, stirring just until moistened. Stir in vanilla, 1 cup pecans, pineapple and bananas. Spoon batter into 3 wax paper lined 9-inch pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove to rack and cool completely. Fill and frost with Cream Cheese Frosting.
Mix above ingredients and shape into a ball. Chill. Roll in chopped parsley or crushed nuts as you desire.
Brown hamburger. In small bowl, mix soup with 1/2 cup water to thin. In 9 x 9-inch pan, layer half hamburger, half mixed vegetables and top with Tater Tots. Pour over half soup mixture. Layer remaining ingredients again, topping with soup. Bake at 350° for 1 hour.
Put in a large bowl and cream the shortening, sugars and peanut butter. Add milk, egg and vanilla. Beat well. Blend in flour and baking soda.
Microwave popcorn using package directions. Bring sugar and corn syrup to a rolling boil in saucepan; remove from heat. Stir in peanut butter and vanilla. Pour over hot popcorn in bowl. Mix to coat well. Store in airtight container.
Grease a 15 x 10 x 1-inch jelly roll pan. In a heavy 2-quart saucepan over medium heat, stirring constantly, cook sugar, water, syrup, salt, allspice and cinnamon until mixture boils. Stir occasionally. Cook to firm, soft ball stage (235°) on a candy thermometer. Take off heat. Add nuts and vanilla. Stir until mixture begins to thicken and gets lighter in color. Pour into prepared jelly roll pan. Working quickly with 2 forks, separate nut halves, each one from the other. Cool completely. Store in airtight container. Makes about 1 pound.