HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt. Add to creamed mixture. Combine chocolate chips and peanut butter chips; stir into batter. Spread mixture evenly into greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool in pan. Cut into bars. Makes 48 cookies.
Brown chops on both sides in hot oil, about 2 minutes for each side. Place in ovenproof dish with lid; keep warm.
Mix all ingredients together. Pour into a loaf pan (sprayed with cooking spray). Bake at 350° for 1 hour.
Boil 1 quart of bottled or filtered water in a pan on stovetop. Add two large Lipton tea bags, cover pan and remove from light. Let steep for 5 to 10 minutes.
Mix all ingredients well and bake in an oblong pan at 350° for 35 to 40 minutes.
Beat sugar, shortening and eggs together until smooth. Add milk and soda mixture and beat well. Add flour and mix until smooth. Add blueberries. Pour into greased muffin tins, 2/3 full. Bake at 350° for 25 to 30 minutes until brown on top.
In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook for 3 to 5 minutes, until sauce is thickened, stirring constantly. Pour over chicken. Bake at 350° for 35 to 40 minutes, until chicken is fork-tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired. Makes 6 servings.
Make spaetzle by mixing eggs, water, salt and enough flour to make a stiff batter. Roll out, lay on a plate and then, holding the plate over a kettle of boiling water on the stove, cut the dough in odd sized pieces, like very heavy noodles. Skim out, drain and season with bread crumbs browned in melted butter. Cook sauerkraut and serve with spaetzle.
Place chicken breasts in a 9 x 13-inch pan. Put cream of chicken soup over chicken.
Mix first 5 ingredients together, beating after each egg. Grease and flour pan. Bake at 350° for 50 minutes. Turn out on plate and brush with glaze made from lemonade and sugar.
Mix butter, peanut butter and sugars. Add eggs, vanilla and milk. Add dry ingredients and raisins. Bake at 350° for 15 minutes.
Whip up all together til nice 'n smooth. Drop sum nuts 'r blueberries, etc. in iffn they suit yo fancy...spoon in greasy muffin tins 'n bake at 400° fur 'bout 10 minutes.
In large skillet, brown chicken pieces in hot oil. Remove and drain on brown paper. Saute onions, garlic, mushrooms and peppers in remaining oil until soft. Add tomato sauce and spices. Add chicken and simmer 30 minutes. Boil spaghetti noodles, drain and put in casserole dish. Pour sauce over noodles, top with cheese and melt under broiler if serving immediately. Can be reheated.
Open the coconut and shred the coconut meat inside. Drain the coconut, but keep the coconut milk. Put the coconut milk in a saucepan and heat it to boiling until it becomes dark. (This is called titote.) Add the sugar until the titote turns golden. Add the 4 cups of water with the raisins and let the mixture boil for 20 minutes. Add salt (to taste) and the rice and cook until almost dry, about 20 minutes. Add the butter and stir. Cover and let simmer for awhile on low heat. Serves 6 to 8.
Combine sugar and Karo in saucepan and bring to a boil. Remove from heat and add peanut butter and corn flakes or Cheerios. Mix and drop by teaspoonfuls on a cookie sheet to cool.
Season ducks with Creole seasoning inside and out. Fill cavity of ducks with mixture of green onions, celery and bell peppers. Brown ducks in fat, then add chicken broth and cooking sherry. Cook until tender, debone ducks and add mushrooms. Serve over rice.
Drain beets and pineapple and add juices to remaining ingredients, except jello. Bring juices, water, vinegar, sugar and lemon juice to boil. Remove from stove. Add jello. Stir until dissolved. Add beets and pineapple. Pour into mold or 7 x 11-inch Pyrex pan. Cut into squares. Serve on lettuce leaf.
*Sour milk equals 1 cup milk plus 1 tablespoon vinegar.
Combine popcorn, peanuts and M&M's. Melt together butter, oil and marshmallows. Mix all ingredients together. Butter tube pan. Press mixture in pan and refrigerate 1 hour. Remove from pan and slice while cold.
Combine first 4 ingredients; set aside. Combine oil, eggs and sugar in a large bowl. Use electric mixer and mix well. Gradually add dry ingredients to creamed mixture, stirring just until all ingredients are moistened. Stir in strawberries.
Make a green salad. Rinse and drain Ranch Style beans, then add to salad. Crunch up Fritos and add to salad just before serving. Use Catalina dressing.
Mix first 3 ingredients and roll to size of buckeyes (1-inch). Chill. Melt chocolate in double boiler with paraffin.
Marinate roast with Italian dressing, turning occasionally and make sure it stays moist. Next day, place roast in oven cooking bag and add potatoes, carrots, onion, salt and pepper to taste. Add 1/4 cup Italian dressing mixed with 1/4 cup water. Close bag and cook according to directions on box or any any other roast cooked in oven bag.
Drain green beans. Mix in oleo, sour cream and Cheddar cheese. Put into casserole and top with toasted bread crumbs. Bake at 350° for about 30 minutes.
In a large saucepan, cook carrots, celery and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.
Combine the first 5 ingredients; stir well. Set aside. Trim off outer leaves of broccoli and remove tough ends of stalks. Wash broccoli in cold water. Cut stalks diagonally into 1-inch thick slices. Cut flowerets into 1-inch pieces. Pour oil around top of preheated wok, coating sides. Allow to heat at medium high (325°) for 2 minutes. Add broccoli; stir-fry 2 minutes. Add onion; stir-fry 3 minutes. Add soy sauce mixture; cover and reduce heat to low (225°). Cook 5 minutes, or until broccoli is crisp-tender. Yields 6 servings.
Cook corn meal in milk until mixture is of the consistency of thick cream. Beat in one at a time the egg yolks. Fold in stiffly beaten egg whites. Turn into a greased baking dish and bake at 300° for 30 minutes.
In large bowl, mix first three ingredients. Add flour and baking powder. Pour into 13 x 9 x 2-inch pan. Bake at 300° to 325° for 30 to 35 minutes.
Mix sugars, soda and milk in saucepan. Bring to boil, lower heat and cook until it forms soft ball in cold water. Add butter, vanilla and pecans. Beat until creamy. Drop rapidly from a spoon onto waxed paper or an oiled platter to form patties. If mixture becomes too stiff, place pan in hot water for little while. Makes about 1 dozen pralines.
Beat eggs. Add sugar and mix. Add oil, vanilla, then add zucchini, salt, baking powder, baking soda and flour. Add pineapple and nuts. Bake for 1 hour at 350°. Makes 2 loaves.
Pierce chicken with fork several times. Place in resealable bag. Pour marinade over chicken. Refrigerate for 1 hour or overnight. Grill or broil chicken breasts 7 to 10 minutes or until done. Layer a chicken breast, 2 cheese slices, 1 chili, 1 or 2 orange slices and a lettuce leaf on each bun. Serve with bread and butter pickles and tortilla chips. Makes 4 sandwiches.
Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly. Add cloves, cinnamon and milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers. Yield: 4 (1 cup) servings.
Dissolve yeast in lukewarm water; add sugar and baking powder to yeast. Let stand 20 minutes. Scald milk; add margarine, sugar and salt. Cool, then add eggs. Combine all with 4 1/2 cups flour. Cover and refrigerate overnight. Roll out 2 hours before serving. Bake at 425° for 10 minutes. (Shape as butterhorns or pinwheels in muffin pans.)
Mix lime jello, water and sugar. Boil until dissolved. Add juices and vanilla. Finish gallon with water.
Place cream cheese and butter over low heat. Let melt and add powdered sugar (by sifting). Add flavoring and nuts.
Set oven to 350°. Cream butter. Sift flour; add sugar, butter and vanilla. Mix and add nuts. Mix well. Pinch off tiny pieces and bake on ungreased baking sheet for 12 to 15 minutes. Cool, then roll in powdered sugar.
Melt oleo. Mix in sugar and eggs; pour over rice in baking dish. Bake at 350° until golden brown.
Cream the cheese in a large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in 1/2 of the whipped topping. Spoon into crust. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Garnish with berries.
Butter bottom of pan. Melt butter in a saucepan. Remove from heat. Add sugar and blend. Add eggs, one at a time, beating well. Stir in vanilla, flour and baking powder. Mix thoroughly. Add nuts and stir lightly to combine. Pour into pan. Bake at 350° for 30 minutes.
Mix eggs, oil, sugar, vanilla and squash. Add dry ingredients and nuts. Bake at 325° for 1 hour. Makes two 9 x 5 inch loaves.
Cook chicken in 2-quarts water. When done, remove chicken and let cool. Set aside cup of broth. Debone chicken and place in 9 x 13-inch casserole dish. Combine can of cream of celery soup and broth. Heat over low heat until well mixed. Pour over chicken. Melt butter in saucepan and add milk. Mix in flour. Mix well. Spoon this over chicken until well coated. Bake in preheated oven at 400° for 40 minutes or until crust is golden brown. Let cool for 15 minutes.
Blend all the ingredients together until smooth. This dip is very good with fresh raw vegetables, chips and excellent as a topping on baked potatoes.
In quart jar mix onion, vinegar, salt, pepper and sugar. Refrigerate. Just before serving, combine tomatoes and bananas. Pour dressing over all and toss. Try it to believe it!
Drain tuna and save liquid and pour over bread to soak. Mix other ingredients and bread crumbs. Make tiny balls; dip each in Pet milk and roll in corn flake crumbs. Bake 10 minutes at 350°. Serve on toothpick. After cooking, these may be frozen.
Slice all the vegetables. I use whatever I have in my refrigerator. Use a wok or Teflon frypan.
Grease Bundt pan. Place raisins and/or nuts on bottom. Place frozen dinner rolls around pan. Sprinkle 1 cup brown sugar over rolls. Sprinkle melted butter over rolls. Sprinkle dry pudding over rolls. Mix together remaining brown sugar and cinnamon; sprinkle on top. Cover with damp towel. Place in unheated oven on lowest rack overnight. When ready to bake at 350° for 20 to 25 minutes. Serve warm.
Drain off pineapple juice and save 1/4 cup, adding lemon juice, sugar and salt to this and set aside. Spread pineapple out onto paper towels in a pie plate. Quarter, core and chop apples, leaving peel on, and put into a large bowl; toss with juice (will keep from turning dark) and let stand while you prepare rest of the fruit. Peel and slice bananas into the apple mixture, tossing gently. Drain off excess juice. Using a wooden spoon (won't mash bananas), gently stir all ingredients together. Chill 30 minutes, gently toss again; sprinkle a few pecan pieces and a little coconut on top and serve.
Break vermicelli; cook and drain. Combine with first 7 ingredients. Use amount of milk to give desired moistness. Bake at 300° for 40 minutes in 9 x 13-inch pan. Top with Parmesan cheese and parsley flakes or paprika. Serve.
Combine all ingredients and stir well with wire whisk. Pour into 10-inch iron skillet sprayed with Pam. Bake at 425° for 30 minutes. Serve hot. Delicious!
1st Layer: 12 ounces cooked spaghetti, 2 tablespoons margarine and 1/4 cup grated Parmesan cheese.
Heat oven to 375°. Melt margarine. Mix together corn meal, flour, paprika, pepper and salt. Dip each piece of chicken in melted margarine, then dip in corn meal mixture. Arrange chicken in a baking pan and bake for about 1 hour. Serves 4 to 6.
Mix all well together. This is for one joint of meat and use more according to weight of hog. Sprinkle mixture on clean white cloth large enough to wrap joint of meat; place joint on mixture and generously apply all over to joint, making sure to coat heavily around bones. Wrap in cloth, tying tightly, place in clean sack; hang with bone end down.
In 2-quart bowl, layer Swiss cheese, spinach, eggs and mushrooms. Combine cream cheese, sour cream, milk, lemon juice and sugar, mixing until well blended. Stir in green onion. Spread over salad to seal. Cover and chill several hours or overnight. Top with bacon before serving. Yields 6 to 8 servings.
Brown ground beef, drain. Melt margarine in skillet. Add onion and garlic. Saute until tender. Combine ground beef, onion mixture, cooked spinach, cheese, beaten eggs, lemon juice and seasonings in a bowl. Mix well. Spoon meat mixture into cooked manicotti shells. Place shells in a lightly greased 13 x 9 x 2-inch baking pan. Pour spaghetti sauce on top. Sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes. Yields about 6 servings.
Heat pineapple in juice. Add strawberry jello and let cool. Add to other ingredients. Put in serving dish. Chill.
Cook the shells according to package directions. Drain. Mix all ingredients together and add to cooked shells. Refrigerate until cool.
Salt and pepper pork chops and brown on both sides. Mix remaining ingredients and pour over pork chops. Cover and simmer for 45 minutes or until tender.
Combine all ingredients and chill at least 2 hours. Shape into a ball and coat with chopped parsley. Serve with crackers. Makes one cheese ball. (Also makes a good sandwich filling if there are leftovers.)
Bake at 350° for 40 minutes. Sift all dry ingredients. Add remaining ingredients. Do not stir until all ingredients are in bowl. Beat well about 4 minutes. Bake in a greased and floured 10-inch tube pan or similar type pan. Frost with buttercream icing.
In a large saucepan, combine apples, sugar, sweetener, water, cinnamon and cloves. Cook over low heat, stirring frequently, 10 to 15 minutes or until apples are soft, but still chunky. Serve warm or cold. Makes 8 (1/2 cup) servings with 115 calories per 1/2 cup.
In a large pot, cook diced potatoes in water until done. Fry bacon in skillet. Drain.
Mix and bring to rolling boil. Add 16 soda crackers, broken in quarters. Do not stir. Cover with juice. Boil 8 minutes. Pour into pie shell. Bake 30 minutes at 400.
In large baking dish, add Minute rice, onion soup mix, cream of mushroom soup and water; mix well together. Place meat of your choice on top of rice mixture. Salt and pepper lightly. Bake for 1 hour at 350°.
Mix dry jello into cottage cheese. Drain pineapple, very dry, and add to mixture. Fold in Cool Whip and pecans. Chill and serve.
You will need Reynolds plastic wrap and Reynolds Cut Rite wax paper. In a small bowl, combine yogurt and dip mix. Cover with plastic wrap; refrigerate. Cut each potato lengthwise into 6 wedges. On a large microwave-safe plate, arrange potato wedges in circle. Brush potato wedges with butter; sprinkle with seasoned salt. Microwave on High for 6 minutes. Rotate plate 1/2 turn. Microwave additional 7 to 9 minutes or until potatoes are tender. Remove wax paper. Sprinkle cheese over potatoes. Let stand until cheese is melted. Serve with prepared party dip. Refrigerate leftover dip. Serve with raw vegetables or chips. Makes 4 servings.
Combine cauliflower, broccoli and onion; toss lightly. Combine vinegar, sugar, mayonnaise and salt and pour over vegetables. Toss and let stand.
Brown meat, onion and celery; mix in poultry seasoning. Heat water. Add bouillon cube; mix until melted. Break bread into water. Add to meat mixture. A large can of whole potatoes, chopped small, can be added. Simmer on low (electric frypan, if you have one) for about 2 hours.
Mix first 4 ingredients in saucepan over medium heat to a boil; boil 15 minutes (don't stir once it starts to boil). After boiling, remove from heat and put pan in sink in 2-inches deep of cold water. Beat by hand, adding butter and vanilla. Beat until thick. Spread into a greased 8 x 8 x 2-inch pan.
Cream together 1 cup white sugar, brown sugar and shortening. Add the egg. Add alternately sour milk, flour and soda. Stir in the rhubarb. Put in a greased 9 x 13-inch pan. Sprinkle 1/2 cup sugar mixed with cinnamon over the top. Bake at 350° for 35 to 45 minutes.
Soak cucumbers and onions overnight in vinegar, salt and pepper. Soften cream cheese and mix with mayonnaise. Add 2 to 3 teaspoons vinegar to mixture. Spread bread with mayonnaise. Spread cream cheese mixture over mayonnaise. Put a slice of cucumber on 4 corners of slice of bread. Add slivers of onion on top of each 2 pieces of cucumber. Sprinkle on a dash of salt and cover with other piece of bread. Cover with damp tea towel until ready to serve. Cut into quarters.
Melt butter in a medium size casserole dish. Mix all ingredients in dish. Bake at 375° for 30 to 40 minutes.
Brown meat in Dutch oven or skillet using no fat. Add garlic, tomato sauce, wine, orange slice, celery, parsley and thyme. Season with salt and pepper. Cover and simmer gently about 4 hours on stove top or bake at 325° for 4 hours. Turn meat occasionally, adding water if necessary. Add onions last 20 minutes of cooking time. Transfer meat to hot platter and slice. Season gravy to taste and serve with meat. Serves 10 to 12.
In a large bowl, combine flour, sugar, baking powder and salt. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Stir in blueberries gently. Spoon batter into greased or papered muffin cups. Bake at 400° for 25 minutes or until tops spring back when touched lightly. Serve warm.
Bring sugar, butter and milk to a boil. Boil 5 minutes. Add Hershey bar, Marshmallow Creme and chocolate chips. Beat well; add nuts. Pour into large buttered cookie sheet. Cool; cut into squares. Makes 5 pounds.
Combine all ingredients (save 1 cup grated cheese to sprinkle on top) and put in large greased casserole. Sprinkle cheese on top. Bake 1 1/2 hours at 350°.
Beat eggs slightly in medium-sized bowl. Stir in apple butter, pumpkin, brown sugar, salt, spice and milk, blending well. Pour into pastry shell and bake in preheated oven at 425° for 15 minutes. Continue baking at 350° until filling is set (about 45 minutes).
Cream sugar and margarine. Combine all remaining ingredients. I add a little more milk if needed for softness. Spoon onto a cookie sheet. Bake at 350° for about 10 minutes or until the cookies are golden brown.
In a large jar, mix garlic, oregano, salt, pepper, olive oil and red wine vinegar. Shake well to blend. Place mushrooms and onions in a large bowl. Pour marinade mixture over mushrooms and onions. Stir to coat. Cover bowl and marinate in refrigerator for at least 3 days, stirring occasionally.
Melt butterscotch chips in a large saucepan. Stir in peanut butter. Fold in corn flakes until well coated. Drop by teaspoons onto a serving tray. Refrigerate.
Preheat oven to 325°. Cook beans and broccoli according to package. Drain. Place in a greased 13 x 9-inch pan. In large bowl, combine soup, milk and mayonnaise. Pour over vegetables. Top with cheese. Bake 45 minutes.
Mix sugar, cocoa, oil and eggs. Blend well. Add red coloring, buttermilk, vinegar and vanilla. Mix well. Add 1 cup flour, baking soda, salt and baking powder. Mix well. Add last cup of flour and mix for about 2 minutes. Bake at 350° for about 30 minutes or until cake springs back. Combine milk and sugar. Pour over hot cake. Cool before frosting with the Red Velvet Cream Cheese Frosting.
Blend until fluffy and good spreading consistency. Add additional crushed berries if icing appears too thick.
Flatten out chicken breasts with a mallet or bottle; salt and pepper them. Spread cheese over each. Place 4 to 5 asparagus spears on each breast. Roll up, fastening with toothpicks. Spray a casserole dish with Pam, then place breasts in it. Mix together water and soup; pour over breasts. Bake at 325° for 45 to 50 minutes.
Combine first 4 ingredients. Cut in shortening until mixture looks like coarse meal. Combine egg and milk. Mix well and stir in flour mixture until just moistened. Chill 24 hours.
Boil together 10 minutes. Wash pickles. Let stand in salt water 10 minutes. Fill each can with dill seed and grape leaves. (I usually use two; I use a whole stem top of dill seed.) Put pickles in cans. Pour hot vinegar mixture over pickles. Put a small piece or alum in each can and a small chunk of garlic if you like.
Combine all ingredients except cheese and mix well. Pour 1/2 batter into greased 9-inch baking pan. Sprinkle cheese evenly and top with remainder of batter. Bake for 30 to 40 minutes at 375°.
Mix together well first 4 ingredients; set aside. Slice cookie dough rolls into 1/3-inch slices. Place slices of one roll into a 9 x 13-inch baking dish; press together to cover any holes. Spoon in cream cheese mixture evenly and top with slices of remaining package of cookie dough. Bake at 350° for 45 to 50 minutes or until golden brown and center is slightly firm. Let cool then refrigerate. Cut into squares. Serve with chocolate sauce or whipped topping.
Mix all ingredients. Pour into a 2 1/2 to 3 quart casserole. Bake 25 to 30 minutes at 350°.
Juice oranges and lemons. Mix well with mashed bananas and sugar, then freeze.
Prepare macaroni dinner as directed on box. Mix with other ingredients. Pour into a bowl lined with lettuce (optional). Can be eaten hot or cold.
Mix everything together in a large skillet. Bring to boil, stirring frequently. Ready in minutes. If too thick, just add more milk. Serve hot over chow mein noodles.
Mix together and bake at 350° for 1 hour. Lay slices of bell pepper on top.
Place the first 4 ingredients in a large casserole and add remaining ingredients. Cover and bake 5 hours at 275°. Serves 8.
Combine butter, sugars, vanilla and pudding mix in a large bowl. Beat until smooth and creamy, then beat in eggs. Mix flour and soda and gradually add into butter mixture. Stir in chips. Batter will be stiff. Drop by rounded teaspoons about 2 inches apart on cookie sheet. Bake at 375° about 10 to 12 minutes.
In the top of a double boiler, put first 3 ingredients. Heat until liquid. Take off stove and add the vanilla. Dip the strawberries and set them on wax paper until chocolate is hardened.
Mix all ingredients together and pour into unbaked pie crust. Bake at 350° for 1/2 hour.
Melt butter in square pan. Add pretzels and 1/2 cup sugar and press to bottom of pan. Mix Cool Whip, 1/2 cup sugar and cream cheese and spread into pan. Cook juice, 1/4 cup sugar and cornstarch, just to heat up. Add pineapple and spread on top. Refrigerate.
Mix together. Put into baking dish and bake in 350° oven until bubbly and brown around edges. Garnish with small green olives or parsley. Serve with crackers.
The night before serving, combine in small covered bowl the drained pineapple chunks and miniature marshmallows. Refrigerate. In small pan, combine egg, sugar, pineapple juice and flour. Boil 3 to 5 minutes until thickened. Put in covered bowl and refrigerate overnight.
Melt margarine. Add chopped onion and cook until onions are tender. Blend in flour, salt and pepper. Add milk, Worcestershire sauce, Tabasco, parsley and crab meat. Place in refrigerator to chill. Prepare crepes.
Stir in 1 cup Wesson oil; add dry ingredients, which have been sifted together. Add 4 cups finely chopped apples. This will probably be a very stiff dough. Add nuts. Bake at 325° for 1 1/4 hours. Frost with coconut pecan frosting.
Prepare yellow cake mix as directed on box. Pour in a 9 x 13-inch rectangular pan. When cake is finished baking, use a fork and make fork holes all over cake. Mix jello with 1 1/2 cups boiling water. Pour jello mix all over cake while cake is hot. When cake is cool, ice with Cool Whip and top with strawberries.
In a large skillet, brown ground beef and onions. Drain excess fat. Add seasonings and stir well. Add tomato sauce, water and pinto beans; stir well. Simmer for 30 minutes.