HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except nuts, mix well. Fold in nuts. Make into small balls and place on cookie sheet, 2-inches apart. Bake 8-10 minutes in 350 degree oven. Makes 6 to 6 1/2 dozen.
Preheat oven 350°. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased baking pan. Bring margarine, sugars, and water to boil in a medium saucepan. Reduce heat and simmer, stirring constantly for about 3 minutes. Pour sauce evenly over tortillas, sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Combine all ingredients except buttered crumbs. Sprinkle buttered crumbs on top. Bake in a greased casserole, uncovered, at 350° for 30 minutes. Yields 4 generous servings.
Blend sugar and shortening. Add eggs and milk. Add dry ingredients. Fold in blueberries. Pur in a 9 x 13-inch pan. Sprinkle with cinnamon and sugar mixture. Bake at 350° for 40 minutes.
Thaw fish if frozen. In small bowl, combine bread crumbs, cream cheese, onions, parsley, salt and pepper. Spread on fish fillets. Roll fish around stuffing. Wrap 2 slices bacon around each fillet; secure with a wooden pick. Place fish rolls in a well-greased 12 x 8 x 2-inch baking dish. Drizzle with lemon juice. Bake at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork. Makes 4 to 6 servings.
Combine cranberry sauce and wine. Pour over ham. Bake ham at 325° for 2 to 3 hours. Baste every 20 minutes.
Press crescent rolls out with fingers on cookie sheet and bake until golden brown. Let cream cheese get to room temperature and mix Ranch dressing and salad dressing or mayonnaise with cream cheese. Smooth over crescent rolls.
Place pie filling in an 8 x 8-inch baking dish. Sprinkle cake mix on top of filling. Spread nuts on next. Sprinkle brown sugar on top. Dot with butter. Bake at 350° for 35 to 45 minutes or until cake tests done. Serve warm or cold with ice cream or whipped cream. Freezes nicely.
In large pitcher, mix Kool-Aid, sugar and water. Refrigerate all ingredients. When ready to serve, place Kool-Aid mixture in punch bowl. Slowly add ginger ale and well shaken pineapple juice. Stir gently. Serve.
Prepare cake mix as directed on box, adding all but 1/2 teaspoon Kool-Aid. Bake and cook cake as directed. (May bake in Bundt pan or 2 layer pans.) Remove cake(s) as directed. Cool. A half teaspoon Kool-Aid goes into the icing (or drizzle for bundt cakes). May garnish with tiny oil wells, miniature cowboy boots, etc. or sift powdered sugar in shape of Texas or Lone Star on top.
Melt together and pour over dried, cubed bread. It is better if the cubes are toasted lightly in the oven first, then pour melted mixture over cubed bread. Stir and mix well. Bake in oven until lightly browned. Store in airtight container. Use in salads or as topping in casserole dishes after crushing.
Saute celery and onion in butter; set aside. Mix chicken and spaghetti in large bowl. Pour celery and onion over it. Mix the liquids; pour over all. Place in large casserole dish and bake in a 350° oven, uncovered, for 15 minutes. Cover and cook for approximately 25 to 30 more minutes.
Brown ground beef in pan with oil. Add garlic and onion. Saute until meat has lost its pinkness. Drain off excess fat.
Mix yellow cornmeal, salt and red pepper. Roll fish in cornmeal mixture. Heat 4 to 6 inches of oil. Using caution, test oil or grease by dropping a match in pan. If it ignites, it's ready. Fry fish until it rises to surface. Flip and wait until golden brown.
Layer graham crackers in the bottom of an 8 x 8 dish. In a mixing bowl, stir pudding and lemonade together, then add milk and mix on low speed of hand mixer. Add 3/4 of the Cool Whip to the mixture. Pour mixture into dish and top with remaining Cool Whip. Chill for 4 to 5 hours.
Sift together flour, malted milk powder, soda and salt. Add sour cream and beat well. Add unbeaten eggs and vanilla and beat 2 minutes longer. Turn into a greased 8-inch square pan and bake at 350° for 45 minutes. Cool.
Sift dry ingredients together. Cut in Crisco; add yeast and buttermilk. Knead well. Roll out on a floured table top and cut out as desired. Bake at 450°. Dough may be put in a covered bowl and refrigerated for as long as a week. After biscuits are cut out, let rise before baking. Bake at 400° for 10 minutes or until brown.
Soak 1 teaspoon garlic chips, chives and Italian seasoning in water; set aside. Brown ground beef. Add tomato sauce, mushrooms and seasoning; simmer for 15 minutes. Add cottage cheese. Cook noodles until tender. Grease bottom of pan with margarine. Line bottom of pan with noodles, then 1/2 of meat mixture, then sprinkle Parmesan cheese over this. Add about 1/3 of the Mozzarella cheese and Colby cheese. Layer again. Top this with noodles and cheese. Bake until bubbly at 350°.
Cook onion and almonds in butter until golden. Add raisins; heat until they puff. Add mixture to rice; mix lightly. Serves 4.
Beat eggs; blend in sugar, flour and salt and stir in boiling water. Pour into pie shell and bake at 400° for 15 minutes, then at 325° for 15 minutes or until knife inserted in center comes out clean. Sprinkle with nutmeg.
In square baking dish, empty can of pie filling and spread on bottom of dish, then sprinkle cake mix on top and spread evenly over pie filling. Pour on the melted butter over the cake mix. Add the chopped pecans and spread on top. Bake at 350° for 30 minutes and serve with Cool Whip or vanilla ice cream.
Drain and reserve juice from both fruits. Mix together fruit juices, Tang and pudding mix. Mix until smooth; add fruit and chill. Add bananas just before serving. If too thick, thin with orange juice.
Mix flour, parsley, garlic, paprika and pepper together well. Rinse the chicken cutlets (in water) and do not dry them. Dredge the chicken cutlets in the flour mixture.
Combine first 5 ingredients and mix well. Lay slices of bacon on top. Bake at 350° for 45 minutes to 1 hour.
Place oil in bowl; add garlic and stir well. Discard bits of garlic. Add all other ingredients and beat well with a wire whisk. Refrigerate. Add any seasoning to your taste such as basil, oregano, anchovies, crushed red pepper, chopped green onions, powdered mustard or others. Makes about 1 cup.
Cook zucchini until tender in a little water (not quite covered; save water). Do not add salt. Place zucchini, margarine, chicken bouillon cubes, milk and pepper in blender; add little at a time.
Mix together first 4 ingredients. Place chicken on top of rice mixture. Sprinkle onion soup over chicken. Cover tightly with foil and bake 2 1/2 hours at 350°, but don't peek!
Cook noodles. While noodles cook, beat butter and cream in small saucepan over low until until butter is melted. Stir in cheese, parsley flakes, salt and pepper. Keep warm over low heat. Return drained noodles to kettle. Pour sauce over noodles, stirring gently, until noodles are well coated. Makes 5 or 6 servings. (Get freshly grated Parmesan cheese.)
Combine cake mix, pudding, eggs, water, oil and extract in a large mixing bowl. Beat at medium speed for 4 minutes. Measure 1 cup of batter into a separate bowl. Blend in chocolate syrup. Blend food coloring into remaining batter.
Line muffin pans with cupcake liners. Place 1 wafer in each liner. Mix cream cheese, vanilla and sugar until well blended. Add eggs and mix well. Pour over wafer, filling each one 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool, then chill. Top with cherry, blueberry or strawberry pie filling mix or any other desired topping. Makes 12. Very good and easy to make.
Cook broccoli for 10 minutes in salt water. Drain well. Add to other ingredients and put into casserole dish. Cover with Ritz cracker crumbs. Dot top with butter or margarine. Bake for 45 minutes at 350°.
Combine first six ingredients in a large skillet. Add water and salt. Bring to a boil; simmer covered for 30 minutes, stirring often. Add spaghetti; simmer covered for 30 minutes. When serving, top with cheese.
Take a cup and a half of beans, wash, cover with water. Add a tablespoon of salt; soak for at least three hours or overnight. Put beans in 2 1/2-quarts of water and boil slowly for 2 1/2 to 3 hours. Add chunks of ham or beef. Salt and pepper to	taste. Cook for 2 1/2 to 3 hours more. Add tomatoes, onion, garlic, lemon juice, green pepper and macaroni. Cook for 30 minutes. Serve with hot sliced French bread and a tossed salad.
Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, combine 2 tablespoons chicken broth with the chicken breasts. Cook until golden brown, about 5 minutes. Turn and cook 3 more minutes. Add the carrots, shallots and garlic to the chicken. Continue cooking and stirring 3 minutes. Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and mushrooms; stir. Add the 1 cup broth, tomato paste, bay leaf, thyme and mustard; blend well. Cover and simmer 10 to 15 minutes. Uncover and cook 5 more minutes to reduce sauce. Remove the bay leaf. Sprinkle with parsley and serve over pasta or rice.
Put cranberries and orange rind through food chopper. Dissolve Jell-O in 2 cups hot water; add sugar. When thick, add berries, orange rind, nuts and orange sections. Place in refrigerator until ready to serve.
Remove stems from mushrooms and chop stems finely. Melt margarine in sauce pan over low heat. Add mushroom stems, onion and garlic, saute until tender. Add crabmeat and spices, simmer 10 minutes. Add Parmesan and bread crumbs, stir until well blended. Using a teaspoon stuff each mushroom cap and arrange in baking dish. Sprinkle with Mozzarella. Bake at 350° for 15 to 20 minutes. Serve hot.
Combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper. Cook over medium heat 10 to 12 minutes until zucchini and corn are just cooked. Sprinkle with bread and cheese cubes and bake at 350° until cheese melts and bread is crisp.
Mix in order. Let set in refrigerator overnight. Roll and bake in a 350° oven for 10 to 12 minutes until browned.
Preheat oven to 350°. Mix well the mayonnaise, milk, eggs, salt, pepper and flour. Add finely chopped crab, Swiss cheese and chopped onion. Mix together and pour into an unbaked pie crust. Bake 45 minutes at 350°.
Combine margarine, sugar and nuts. Boil 3 minutes. Line cookie sheet with grahams. Spread mix over grahams. Bake 10 minutes at 325°. Cut into bars while warm.
Put all ingredients in blender. Mix 2 minutes. Pour into 10-inch pie plate. Bake at 350° for 3/4 hour.
Combine first 6 ingredients. Pat in a 9 x 13-inch pan. Bake at 325° for 15 minutes; cool. Beat cream cheese, 1 cup Cool Whip and sugar. Put on top of crust. Beat pudding with milk. Put on top of cream cheese mixture. Top with Cool Whip.
Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2-inches, with shortening. Make cake mix. Stir in 1/2 cup of hazelnuts. Pour into pans. Bake 8-inch round 27 to 32 minutes; 9-inch 23 to 28 minutes. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. Fill and frost side and top of cake with frosting. Press remaining 1 cup hazelnuts on side of cake. Store, loosely covered, at room temperature.
Prepare cake mix; bake in 13 x 9-inch pan. Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon. (Holes should be 1-inch apart.) After poking holes, combine the pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed for 1 minute. Pour half of the thin pudding evenly over warm cake and into the holes to make the stripes.
Dissolve the yeast with a pinch of sugar in about 1/2 cup water. Set aside in a warm place about 10 minutes. In the meantime, sift the flour and salt into a large warmed bowl. Make a well in the center and add the oil and yeast mixture. Work the dough vigorously, adding the remaining lukewarm water to make a soft dough. Cover with a damp cloth and set aside in a warm draft. Put a little oil in the bottom of the bowl to keep the dough surface dry.
Wash beans and soak overnight. Drain beans, then add dried onion, seasonings, chicken breast, chicken broth and green chilies. Simmer in crock-pot or 2-quart soup pot on top of stove. Add water as needed.
Mix dry ingredients together. Stir in pineapple, then eggs. Beat all together. Pour into well-greased and floured oblong pan. Bake at 300° for 30 to 40 minutes. Frost while hot.
Brown meat; drain. Add onions and cook until tender. Stir in cheese spread until melted. Spoon into 4 (12 ounce) casseroles. Prepare cornbread mix as directed on package. Add remaining ingredients, mixing just until moistened. Spoon over meat mixture. Bake at 375° for 16 to 18 minutes or until golden brown. Substitute 1 1/2-quart casserole for 4 (12 ounce) casseroles. Bake at 375° for 20 to 25 minutes.
Blend for 1 minute. Chill overnight. Garnish with lots of kids.
Dissolve bouillon cube in hot broth. Peel and cut banana, apple, potato and onion. Cook in broth until very soft. Puree in blender until smooth. Stir in milk and seasonings. Serve hot or cold. To make ahead and store, do not add milk until ready to serve. Serves 6.
Spread out crescent rolls in pan to form crust. Bake until brown. Mix cream cheese and dressing. Mix until creamy. Spread on crust. Sprinkle Cheddar cheese on mixture. Chop up all vegetables fine and sprinkle over top. Pat down. Cut into squares.
In bowl, beat egg yolks and water. With wire whisk, stir in flour and cornstarch. Do not overbeat; batter should be lumpy.
Mix both sugars, margarine and eggs in a large bowl. Stir in flour, baking soda and salt. Stir in nuts and chips. Drop by tablespoon on ungreased sheet. Bake at 375° for 10 to 12 minutes.
Mix ingredients and place in baking dish. Bake at 350° for approximately 20 minutes or in a crock-pot on low.
Dissolve lime jello in 1 cup boiling water. Put in top of double boiler and add cut marshmallows. Stir until dissolved, add pineapple and juice, mayonnaise and cheese; blend. When cool, fold in whipping cream and nuts. Pour in flat pan and let jell. Mix cherry jello with 1 cup hot water and 1 cup cold and pour over mixture. (Use 9-inch Pyrex dish).
Mix together the salt, paprika, salad oil, lemon juice, vinegar, prepared mustard, nutmeg and sugar; mix thoroughly (you will use this for the sauce). Cut veal into serving size pieces; cover with sauce. Let stand in sauce for 15 minutes. Lift veal from sauce and dredge in flour. Brown well in hot fat in skillet. Add pepper, onion and chicken broth with remaining sauce from the veal; mix thoroughly. Pour over veal; cover and cook slowly until veal is tender. Cook at 300° for about 40 minutes. Add mushrooms and olives; cook about 5 minutes longer. Serve over noodles and rice.
Peel and cube eggplant. Cook in water until tender. Drain. Mix in rest of ingredients. Bake in greased casserole dish until cheese melts in a 350° oven.
Mix vegetables, cheese and mayonnaise together. Pour in baking dish. Crush crackers and mix with melted margarine. Sprinkle on top of vegetable mix, bake at 350° for 30 minutes.
Make crust with first 2 ingredients and put into sheet cake pan. Beat next 4 ingredients until fluffy and pour over crust. Spread pineapple over all. Put bananas on top of pineapple, spread Cool Whip on top of bananas and top with nuts.
Mix Dream Whip with milk. Beat until thick. To cream cheese, add confectioners sugar and vanilla and mix well. Add Dream Whip and mix well. Pour over graham cracker crust. Spread evenly. Top with pie filling. Chill.
Cream butter and cream cheese together. Blend in flour and salt. Chill mixture for several hours or until firm enough to roll out. Roll out to 1/8-inch thickness on board sprinkled with confectioners sugar. Cut into 1 x 3-inch strips. Place cherry, pitted date or nut half in center and roll up. Place, folded side down, on cookie sheet and bake at 375° for 15 minutes. Yields 4 to 5 dozen.
Mix milk and instant pie filling. Fold in pumpkin pie filling and 3 cups Cool Whip. Pour into pie shells and garnish with remaining Cool Whip. Refrigerate.
Place potatoes and onion in crock-pot. Blend sour cream, soup and margarine. Add to potatoes. Cook on high 3 to 4 hours or use cooked potatoes and cook for 1 hour. Makes 15 servings.
Mix cornmeal, eggs, buttermilk, oil and cream-style corn. Pour half of batter into hot greased skillet and sprinkle 2 cups grated Cheddar cheese and 1 small can chopped chilies over mixture; cover with remaining batter. Bake at 375° for 30 to 40 minutes.
Soak crumbs in milk; melt butter. Add cheese and when cheese has melted, add soaked crumbs, egg (slightly beaten) and seasoning; cook 3 minutes. Pour over cooked vegetables. Reheats good.
Preheat oven to 350°. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture all over. Roast until meat thermometer inserted into center registers 150°, about 2 hours 30 minutes. Transfer roast to platter. Tent with foil; let stand 10 minutes. Carve roast. Good to serve with Cranberry and Coriander Chutney Sauce.
In a bowl, mix cornstarch, water, soy sauce, Karo syrup and red pepper. Set aside. In a large skillet or wok, heat 2 tablespoons of oil. Cut chicken in thin strips. Add to oil in skillet. Stir-fry for 5 minutes or until tender. Add minced garlic; saute for a short time. Remove from heat. Heat 2 tablespoons of oil; add broccoli, onion and carrots. Stir-fry for 2 minutes. Add mushrooms; fry one additional minute or until vegetables are tender. Return chicken to skillet; re-stir sauce and stir into skillet. Stir constantly. Bring to boil over medium heat for 1 minute. Serve over rice.
Cream butter, sugar and vanilla. Work in flour. Add nuts. Shape into 1-inch balls. Bake 8 minutes on ungreased cookie sheet in 375° oven. Bake until set. Do not brown. While warm, roll in powdered sugar. Cool. Store in Ziploc bag, or container with a lid, in powdered sugar.
Mix together the first 4 ingredients. Sift together the flour, soda, cinnamon, ginger and cloves. Add to molasses mixture. Beat well. Store in refrigerator 2 hours or overnight. Roll into walnut size balls. Roll in sugar. Bake at 350° for 8 to 10 minutes. Makes 6 to 8 dozen cookies.
Combine coconut, sugar, butter, water and vanilla in large bowl. Stir until thoroughly blended. Using rounded teaspoonfuls of mixture of each, shape into ovals. Press almonds into tops. Place on waxed paper and chill. Meanwhile, partially melt chocolate in pan over very low heat, stirring constantly. Remove from heat and stir rapidly until entirely melted. Hold each candy on fork over pan; spoon chocolate over candy to cover. Let stand on waxed paper until chocolate is firm. Makes 30.
Cream shortening and sugar; add eggs, sour milk and bananas. Then add flour, baking powder, soda and salt. Bake at 350° for 45 to 55 minutes.
Preheat oven to 325°. Beat dry cake mix and margarine in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9 x 2 inch pan. Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Preheat oven to 325°. Combine the sugar and cornstarch in a large bowl and mix. Beat in the eggs, one at a time. Stir in the cream, lemon juice and vanilla extract. Blend in the butter slowly. Pour the filling into pie shell. Bake until puffed and brown, about 50 to 60 minutes. Cool to room temperature and serve.
In Dutch oven, combine meat, onion, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until meat falls apart. Skim off excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred meat with 2 forks or a pastry blender. Return to cooking liquid and heat through. Serve on rolls. Yields 16 servings. Freezes well.
Meat Sauce: Brown the ground meat. You can combine a couple of different meats if you like. Add tomato sauce and 1/2 the can of water. Add spices and salt to taste. Add more water if sauce is too thick. Simmer for a few minutes, then set aside. Next cook the macaroni, al dente and make the Cheese Sauce.
Grind cranberries; mix with sugar and let stand at least a half hour. Add hot water to gelatin and stir until dissolved. Add remaining ingredients. Chill until syrupy. Stir to mix ingredients thoroughly. Chill until firm. Enjoy.
Mix cake mix according to directions. Mix together Ricotta cheese, sugar, vanilla and eggs. Pour cake mix into 13 x 9-inch greased pan. Spoon Ricotta mix over cake. Bake at 350° for 1 hour or until done.
In a 5-quart Dutch oven, partially brown bacon. Add ground beef and onion. Brown and drain. Stir in remaining ingredients and mix well. Bake, uncovered, at 350° for 1 hour.
Cook bacon in large skillet until crisp. Crumble bacon; set aside. Cook onions in bacon drippings until crisp-tender. Stir in sugar, flour, salt and celery seeds; blend well. Cook until mixture boils and thickens, stirring constantly. Add potatoes and bacon; mix gently. Bring to a boil. Reduce heat; cover and simmer for 10 minutes to blend flavors. Stir in sour cream. Refrigerate. Top with parsley.
Cook the cranberries until tender in 1 quart water and then strain. Add the remaining ingredients. Heat and serve.
Brown hamburger; drain off grease. Cook wild rice. Combine the soups, milk and cheese; blend. Add wild rice and beef; simmer until cheese melts. Add garlic salt and parsley to taste.
Use only flowerets and tender stems of broccoli. Chop broccoli. Cook bacon until crisp. Drain and chop. Mix broccoli, onion, bacon and cheese. Mix Miracle Whip, sugar and vinegar and add to broccoli mix. Make 1 day ahead. Store, covered, in the refrigerator. Serves several (8 to 10).
Cook dry beans in salt water until done. Drain. Place all ingredients in a baking dish and let it set overnight. Refrigerate, covered. Put in oven the next day and let cook, covered, for 30 minutes. Then remove cover and stir. Slice franks. Place cheese in the middle. Place franks on top of casserole. Cook at 375° until brown.
Beat the first 7 ingredients. Add 2 teaspoons baking powder, 1/2 teaspoon soda and 1 1/2 cups plain flour. Mix well. Add apple and raisins; mix well. Bake in a floured loaf pan for 40 minutes at 350°.
Wash mushrooms and remove stems and centers. Fry sausage, onion and mushroom stems and centers together; drain well. Add cracker crumbs, egg and cheese. Stuff mushrooms. Bake at 375° for 15 minutes. Serve hot.
Cut oleo into cake mix until crumbly. Pat lightly into ungreased 9 x 13-inch pan, building up the sides slightly. Bake 10 minutes at 350°. Arrange apples on warm crust. Mix sugar and cinnamon and sprinkle on. Blend sour cream and egg yolks. Drizzle over apples (will not cover completely). Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm.
Cream butter with flour; add sugar and mix. Add flour, vanilla and nuts; mix well. Pinch off large marble size and roll. Bake for 10 minutes at 375°. Roll in powdered sugar while still warm.
Mix all ingredients. Pour into pie crust. Bake at 375° for 10 minutes. Reduce heat to 325° and cook for 25 to 30 minutes, until firm.
Cook the macaroni in boiling, salted water until done and rinse. Cook the juice from the pineapple and oranges, sugar, eggs, flour, salt, cornstarch and lemon juice. Cook and stir constantly until mixture boils. Mix macaroni and sauce together. Let stand overnight in refrigerator.
Scrub feet well. Place in large kettle, season with garlic, salt and pepper and cover with water. Cook slowly for 3 hours, skimming as necessary. When meat begins to fall off bones, remove from heat. Remove meat from bones, chop in pieces. Cool. To the liquid remaining, add the meat, eggs and shredded carrots. Pour into a loaf pan, put in cool place to jell. To serve, unmold and slice.