HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and butter in bowl. Add egg white, milk, and vanilla to mixture. Mix together until mixture is formed into ball. Take small amount of mixture and form into little balls. Place cinnamon in a bowl and roll the balls (a few at a time) until they are evenly coated with cinnamon.
In a 3-quart casserole, combine all ingredients. Bake, uncovered, for about 1 hour at 350°. Stir before serving.
Mix all dry ingredients; add milk and oil. Mix well. Pour into gallon jar with a lid that fits loosely so it can breathe. Refrigerate at least 4 hours before using.
Preheat oven to 350°. In a large casserole, combine all ingredients, mixing well. Bake covered for 35 to 45 minutes. Remove and cover. Return to oven and bake for an additional 10 to 15 minutes. Casserole will appear soupy but will thicken while standing. Cool for 5 minutes.
Saute onion and celery in oil in heavy skillet until transparent. Combine with next 5 ingredients in bowl; mix well. Melt Velveeta cheese with soup in saucepan over low heat, stirring constantly. Add to broccoli and rice mixture; mix well. Spoon into buttered baking dish. Top with Cheddar cheese and almonds. Bake at 350° for 40 minutes. Yield: 10 servings.
Saute onion and pepper, add hamburger. Cook until brown. Drain off excess grease. Add corn, stir well. Put tomatoes on top of this, add noodles. Cook slow until noodles are done. Sprinkle on cheese and let melt. Serve.
Rinse frozen peas under running cold water to separate, drain. Mix all ingredients. Cover and refrigerate at least 2 hours.
Dissolve yeast in lukewarm water; add milk. Add the sugar and salt to the lukewarm mixture. Stir until well mixed. Add softened shortening and beaten egg. Mix well. Add flour. Mix in with spoon, then with hand. Knead to make dough soft. Put in greased bowl. Cover and let rise about 1 1/2 to 2 hours. Knead and make into rolls. Place into muffin tins or on flat sheet and let rise for 1 to 2 hours. Bake at 350° until brown.
*Depending on how hot you want it to taste, use 1/2 teaspoon for mild and spicy, 1 teaspoon for warm and tangy or 2 teaspoons for hot.
Put tomatoes and sugar in a nice heavy pot. Bring to a rolling boil that you can't stir down. Take off heat. Add jello (any flavor desired). We use raspberry jello. Put in jars and seal.
Unroll crescent rolls and place flat on a 12 x 15-inch jelly roll sheet. Beat one egg and spread over crescent roll crust. Bake according to directions on package (use a wooden spoon to flatten crust down during baking). Mix cream cheese, mayonnaise and Ranch dressing together. Spread on cooled crust. Spread vegetables evenly over surface. Spread Cheddar cheese evenly over surface. Cool for 2 hours and then cut into bars.
Peel and core Apples, place in bowl with Sugar, Flour, Cinnamon, Nutmeg - coat well. Spread evenly on bottom of 9 x 13 pan. Coat Chops with Shake-n-bake and place on top of apples mixture. Bake at 400 for 45 minutes.
Put in a bowl and mix well the bread crumbs, flour, black pepper, 1 tablespoon salt, parsley and cheese.
Melt margarine. Stir in flour. Add milk slowly and stir until thickened. Add yolks, cheese and onion; stir until cheese melts. Fold in asparagus after removing from heat; season to taste. Fold in egg whites. Bake in greased 1 quart casserole at 350° for 45 minutes.
Spray Bundt pan with Pam. Place frozen dough in pan. Sprinkle dry pudding mix, sugar and nuts over the rolls. Melt margarine and pour over all. Put on counter and let it set overnight. In the morning, bake at 350° for 30 minutes or until done. Let sit for 5 to 10 minutes. Turn out onto plate. Pull apart and enjoy!
Use equal parts V-8 juice and undiluted canned beef bouillon. Add celery salt, Worcestershire sauce and Tabasco sauce to taste. Heat thoroughly and serve as appetizer.
Mix cheese and milk until smooth. Add lemon juice and vanilla. Pour into crust. Chill 2 to 3 hours. Top with cherry pie filling. Chill until firm or overnight.
Mix all together and bake in greased 9x13 inch pan at 350 degrees for 45 minutes to an hour.
Mix together all ingredients. Bake in loaf pan at 350° for 45 minutes.
Sift flour, sugar, powdered buttermilk, cocoa, baking soda and salt into mixer bowl.
In a large pot brown ground chuck and stew meat until brown but not dry. Remove meat from pot and drain. After pouring grease off, add 4 teaspoons oil to large pot and heat on medium setting. Add chopped onion, peppers and garlic; simmer until onions are clear. Add 2 cups water; bring to a simmering boil. Add meat, salt, black pepper, paprika, cumin, Worcestershire sauce and chili powder. (At this point you may have to add more water than listed.) Keep plenty water in at this point and simmer about 1 hour. Taste and add salt and red pepper to taste. After the hour, add tomato sauce, tomatoes and beans. Make sure you have enough water.
Brown chicken in oil; keep hot. Cook onions and garlic in oil until tender. Add all other ingredients, except wine, and blend. Cook for 5 minutes. Return chicken to skillet. Simmer for 45 minutes covered. Add wine; cook, uncovered, for 15 minutes. Skim off fat, take out bay leaf and serve chicken with sauce poured over it.
In a large mixing bowl beat the cake mix and eggs until blended. Fold in pie filling. Spread into a greased 15 X 10 X 1 inch baking pan.
In a small saucepan, combine the sugar and water; heat almost to boiling, stirring to dissolve the sugar. Remove from heat; stir in the juices. Chill. In a blender, pure berries. Add to juice mixture; chill 30 minutes. Transfer to punch bowl; add soda. If desired, float additional strawberries on top.
Melt margarine in saucepan. Remove from heat. Add rest of ingredients. Place in greased and floured 9 x 13-inch pan. Bake in 350° oven. Bake 25 to 30 minutes, testing with a toothpick, testing for doneness. Do not overbake.
Add flour, baking powder, salt, sugar and cocoa. Stir in milk and shortening. Blend in nuts. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour water over entire batter. Bake at 350° for 30 to 40 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each piece. Serve warm with or without whipped cream.
Mix pineapple, juice, pecans, pudding and bananas together. Then add the Cool Whip and marshmallows. Mix well and chill.
Boil sugar, oleo, and milk to a rolling boil for 3 minutes. Stir in oats, cocoa, vanilla and nuts. Drop by teaspoonfuls on waxed paper.
Brown chops. Add rest of ingredients. Cover. Simmer for 45 minutes or until vegetables are tender.
To a standard brownie recipe or mix, add 1 cup of Reese's pieces peanut butter candies. Bake at 350° for 27 to 29 minutes. When cool, frost with Peanut Butter Frosting.
Microwave cheese until melted. Add salsa and mix. Add cilantro. Serve hot with tortilla chips.
Cut cake into 16 even pieces; line bottom of a 9 x 13-inch pan with cake pieces. Spread over cake, the pineapple. Mix pudding with milk. Pour over cake and crushed pineapple; spread evenly. Cover pudding mixture with bananas. Top with Cool Whip. Chill thoroughly. Cut into 8 even pieces when completely chilled. One piece equals 1 milk, 1 bread and 1 fruit.
Put white sugar and cinnamon in a small plastic bag. Cut each biscuit into 4 pieces and shake in bag until coated with sugar mixture. Melt oleo; add brown sugar and pecans in a saucepan and bring to a boil. Place 1/2 of biscuit pieces into a greased Bundt pan. Pour 1/2 of the boiled mixture on top. Then put the remaining biscuit pieces on top and pour the remaining boiled mixture on top. Bake at 350°; do not overcook!
Fry bacon in skillet, remove bacon, drain some of the grease. Add cabbage to remaining hot grease and cook until cabbage is brown and tender. Add worcestershire sauce, salt and pepper. Remove from heat crumble the bacon and stir it in the cabbage.
Peel and coarsely shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. Heat nonstick pan over medium heat; brush with oil. Drop batter by heaping tablespoonfuls into pan; flatten lightly. Cook until browned. Turn; brown other side. Add oil as necessary. Transfer to paper toweling to drain. Keep warm until all latkes are cooked. Makes 36 mini latkes.
Spread apples in 9 x 12-inch pan. Mix sugar, flour, baking powder and salt with beaten eggs; will be crumbly. Spread over apples. Mix cinnamon and butter. Drizzle over crumb mixture. Bake in 350° oven for 45 minutes.
Heat oil in large skillet on medium-high heat. Add chicken and garlic. Stir-fry about 5 minutes or until chicken is no longer pink in center. Transfer to serving dish. Add broccoli, mushrooms and tomato to skillet. Stir-fry 3 to 5 minutes until crisp-tender. Return chicken to skillet to heat. Transfer mixture to large serving bowl. Add linguine, Parmesan cheese, basil, salt and pepper. Toss to mix. Add milk. Toss. Serve immediately.
Brown together hamburger and Italian Hot Sausage. Drain well. Add Velveeta cheese, oregano and Worcestershire Sauce. Spread mixture on top of Party Rye Bread. Place in broiler. Broil until bubbly.
Sift cocoa, flour and sugar together. Mix well. Add milk and egg yolks. (Set egg whites aside for meringue.)
Over low heat melt chocolate, coffee and water in small saucepan until smooth. Set aside for cooling. Cream butter until light and fluffy. Beat in yolks one at a time. Beat in cooled chocolate mixture, then beat in 10x sugar. Refrigerate until thick enough to spread.
Prepare pudding and pie filling. Cool in refrigerator. Preheat oven to 350°.
Mix sugar, margarine and cream; bring to a boil. Boil for 5 minutes. Take off burner and add semi-sweet chocolate. Stir until melted. Add marshmallow cream; mix until well blended. Add vanilla and pecans. Pour into buttered sheet pan. Let cool.
In a large bowl, mix flour, salt and baking soda. Set aside. In a medium bowl, put white and brown sugars, vanilla, butter and eggs. Mix together until well blended. Pour flour mixture into second mixture and mix until a stiff dough. Mix in chips. Drop onto cookie sheet with a teaspoon. Bake at 350° for 8 to 10 minutes.
Mix mayonnaise, sugar and cider vinegar. Chop up the broccoli and onion. Crumble the bacon. Pour mixture over the broccoli, onions and bacon. Cover and chill before serving. Enjoy!
Freeze in ice trays. Release cubes and store in freezer until needed. When ready to serve, fill each glass with cubes and pour ginger ale over cubes. As the cubes melt, you will have a tasty fruit punch. Keep a supply stored in your freezer.
Dump apples in a bowl with eggs, sugar, oil, nuts and all the spices. Add flour last. Stir together until well blended. Use a 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Heat oven to 350°. Butter a 9 x 13-inch pan. With electric mixer, beat sugar and butter together until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, cocoa and salt. Add to batter along with vanilla and nuts. Beat again. Turn batter into pan and bake for 20 to 25 minutes. Remove from oven and cool on rack.
Mix the flour, salt and pepper. Coat the chicken pieces. Heat the oil and then brown and cook chicken until cooked well. Remove chicken from pan and set aside and keep warm. Add the onions and garlic to the frying pan and stir in the paprika, cooking for one minute. Stir in the chicken broth and bring to a boil, then reduce the heat and simmer until thickened. Stir in the sour cream and cook for 2 minutes or until heated through. Arrange chicken on top of the noodles and top chicken with the sauce.
Melt margarine in casserole dish. Stir in the consomme and onion soup, then 1 cup rice. Bake 35 to 40 minutes in a 350° oven.
Mix all ingredients and put through cookie press for desired shapes. Bake 10 minutes at 400°.
Pound in flour in the steak on top of the stove. Add all ingredients, then boil slowly until meat is tender, about 3/4 of an hour or so. Delicious with mashed potatoes.
Cook noodles as directed on package. Line a 9 x 11-inch casserole dish with noodles. In large frying pan, saute shrimp in butter until pink and tender (about 5 minutes). Cover noodles with shrimp. Combine soup, sour cream, mayonnaise and chives. Add mustard and sherry. Pour sauce over shrimp and sprinkle Cheddar cheese over all. Bake at 350° for 30 minutes.
Combine all ingredients with enough boiling water to form a semi-firm patty. Fry in deep oil and cook to golden brown.
(Spray pan with Pam.) Mix together all but fruit and butter. Melt stick of butter in pan. Pour batter in 9 x 13 pan, then pour fruit in the center. Bake for 45 minutes to 1 hour. Add cinnamon if you like.
Heat soup in pot until all lumps are out. Place biscuits in baking pan in single layers. When soup is hot and thinned out, pour soup over biscuits and cook until biscuits are golden brown. Heat oven according to biscuit can.
Chop fine and blend together the onion, green pepper and eggs. Add mayonnaise, chili sauce and relish. Mix well. Let stand overnight in refrigerator to blend flavors. Makes 1 1/2 quarts.
Put them in the microwave. Set the timer first. Check on them and if they're not ready, you set the timer some more. And then you eat them! They taste delicious!
Mix the first 7 ingredients together and form into individual meat loaves (6 or 8). Place into shallow baking dish; set aside.
In a large bowl combine lettuce, cucumber, tomato, celery and onion. Marinate in your favorite red wine vinegar and oil dressing for 1/2 hour. Toss, then place on huge platter. Add beets, peppers and black olives; sprinkle crumbled Feta cheese over salad. Chill and serve.
Dissolve yeast in 3/4 cup warm water. Let stand for a few minutes. Add remaining ingredients.
Adjust seasoning according to your taste. You can add more water, bouillon and instant potatoes if the spices are more than you want. This makes a lot, but it freezes well.
Mix margarine and powdered sugar. Add graham crackers, peanut butter and vanilla. Press in a 9 x 13-inch pan. Melt chocolate chips and spread on top. Chill thoroughly. Serves 12.
Cook apples and most of the blackberries, sugar and half the water until soft and tender. Dissolve gelatin in remaining hot water and add to cooled fruit mixture. Line a pudding basin with bread and pour in fruit mixture. Cover with a circle of bread, a saucer and a weight on top. Leave to set overnight. Turn out, sprinkle with sugar and decorate with blackberries. Serve with whipped cream or custard sauce.
In an adequate cauldron containing 2 gallons of water, place salt, bay leaves, garlic clove and mustard. Bring to a boil and add shrimp and maintain the boil until the shrimp float and are easily removed from the shell. Drain and place in the refrigerator with a damp pad of paper towels until cold and ready to eat with your favorite cocktail sauce.
Cream Crisco and sugar. Add eggs. Add dry ingredients. Roll into walnut-size balls. Roll in mixture of cinnamon and sugar. Place on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes.
Mix all ingredients and pour over chicken in baking dish and refrigerate overnight. Preheat oven to 350°. Bake 1 hour, uncovered.
Mix all ingredients; pour into unbaked pie shell. Bake at 350° for 50 minutes. Turn oven off and let set 5 to 10 minutes longer in oven to firm.
Cook onions and green peppers in fat slowly, until tender. Add hamburg and fry until brown. Add tomatoes, rice, salt, pepper and chili powder and mix thoroughly. Pour into casserole. Cover and bake at 375° for 45 minutes.
Mix sugar and oleo, then add eggs and apples. Add flour sifted with baking soda and spices. Add nuts. Bake for 45 minutes at 350°. Omit baking soda if self-rising flour is used.
Beat until creamy and the glossy look is gone. Use 13 x 9-inch pan.
Beat eggs; add sugar, salt, lemon, vanilla, milk and cream. Blend thoroughly. Pour into a gallon freezer can. Pack with ice and salt. Freeze until almost firm. Add fruit and nuts. Complete freezing.
Cream butter, sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups batter into a small bowl; blend in syrup mixture. Add coconut to remaining batter; pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake at 350° about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired.
Preheat oven to 350°. Prepare chocolate pudding and spread pudding in bottom of a 9-inch square pan. Combine dry cake mix, nuts or coconut and melted butter. Sprinkle over pudding and bake at 350° for 40 to 50 minutes until center of Crunch springs back when touched lightly with finger.
Beat together cake mix and butter until it forms a soft light mixture. Press into 9 x 13-inch pan (greased). Add marshmallows. Sprinkle on chocolate chips. Sprinkle on butterscotch chips. Add milk, poured over the top. Bake at 350° for 20 to 25 minutes.
In large bowl, break up crab meat into fine shreds; mix in remaining ingredients, except butter or margarine and lemon wedges. Divide mixture into 8 portions. In 10-inch skillet over medium heat into hot butter or margarine, spoon 4 portions; with pancake turner, lightly flatten portions into patties. Fry patties until golden brown. Repeat with other 4 portions. Serve with tartar sauce and lemon wedges.
Scrape larger seeds out of cucumbers. Combine ingredients in blender or food processor. Process thoroughly. Chill for several hours. Garnish with dill weed or chives. Serves 6 to 8.
Cook carrots until tender. Mix soup, sugar, oil, vinegar, salt and pepper. Add carrots. Mix and put in refrigerator. Will keep for several days.
Grease and flour an angel food cake pan or Bundt pan. Cut biscuits into quarters and dip in a mixture of 1/2 cup white sugar and 1/2 teaspoon cinnamon. Place biscuits in pan. In saucepan, melt the margarine, 3/4 cup white sugar and 3/4 teaspoon cinnamon. Pour mixture over biscuits. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes and invert on plate.
Crush Oreos (save 1 cup for the top). Melt butter, pour over Oreos and spread into cake pan. Mix cream cheese, milk and pudding together; fold Cool Whip into mixture. Spread rest of Oreos on top. Chill.
Cut english muffins in half, put tbsp. pizza sauce on each add cheese on each and meat, put on bakers pan and put under broiler for 5-10 minutes and watch very closely they could burn if not watched, easy supper or snack for the kids they will be a big hit.
Preheat oven to 450°. Sift the flour, baking powder, cream of tartar, salt and sugar. Add shortening and blend with pastry blender or 2 forks until the consistency of coarse cornmeal. Combine egg and milk; beat well. Pour liquid mixture into the dough and stir with a fork unti just blended. Put on floured board and knead about 5 minutes. Roll to 1/2-inch thickness. Cut with biscuit cutter. Place biscuits on an ungreased cookie sheet and bake for 10 minutes. Serve hot. Serves 2 to 4.
Cook the noodles as directed. Wash with cold water; set aside. Have sauce, grated cheese, mushrooms and parsley ready for assembly. Mix tofu, Parmesan and garlic. Line the bottom of an 8 x 8-inch pan with a layer of noodles. Sprinkle 1/2 of the tofu mixture, 1/2 of the mushrooms, 1/2 of parsley, 1/2 cup of sauce and some cheese. Repeat steps, ending with a layer of noodles. Sprinkle with cheese and top with remaining sauce. Bake at 350° for 45 minutes.
Brown pork chops on both sides and place in baking dish. Mix crumbs, onions, butter, 1/2 c. water and seasoning. Blend soup with the other 1/2 c. water and pour over stuffing. Add stuffing mixture on top of the pork chops and bake at 350° for 1 hour.
Mix sugar and water and add a few drops of red food coloring. Boil 6 minutes. Add apples, peeled if desired, quartered and cored. Add margarine and cook until syrup is thick and apples are tender.
Soften margarine and cream cheese. Blend in flour. Pinch off enough dough and roll into 1 to 1 1/2-inch balls. Press into small muffin tins to form tarts.
Slice meat across the grain in very thin slices. Marinate for 4 hours. Use round steak or chuck. Broil for 10 to 12 minutes or less.
Grease cookie sheets. Preheat oven at 400° for 10 minutes. Sift dry ingredients 5 times. Cream the butter and shortening until mixed. Add sugar and flavorings and cream well. Beat in eggs until fluffy. Add flour in 2 or 3 portions. Mix until smooth. Add milk and mix. Chill 1 hour.
Cut round steak into long strips. Cut green peppers into strips. Cut tomatoes into quarters. Lightly brown the meat in oil; add peppers, onion, garlic, tomatoes and cumin, then salt and pepper to taste. Cover and cook for 20 minutes. Serve with rice.
Combine butter, flour and pecans, mixing well. Press into a 13 x 9-inch pan. Bake at 375° for 15 minutes (cool completely). Combine cream cheese, powdered sugar and 1 1/2 cups whipped topping; blend thoroughly. Spread over crust; chill. Combine pudding mixes and milk; beat 2 minutes with mixer at medium speed. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, garnish with finely chopped pecans and refrigerate for several hours.
Fry deboned chicken in oil. Remove chicken. Add flour to oil and brown. Add onions, celery and bell pepper. Add garlic, salt and pepper to taste. Fry for a few minutes. Add Ro-Tel tomatoes and cream of mushroom soup. Add handful onion tops and parsley.
Blend first 8 ingredients in food processor or blender. Heat to desired warmth. Use as dressing over spinach, bacon and eggs. Add Roquefort, if desired.
Pour oil in a large skillet or chicken fryer. Heat until few drops of water dance when dropped in oil. Heat should be on medium-high. In a saucepan, under medium heat, mix bottle of hot sauce, honey and margarine until margarine is melted; stir. Turn heat to low and let simmer for about 10 to 15 minutes. Pour into a container with a lid. Rinse the chicken wings under cold water. Drain water. Dredge wings in the mixed seasonings.
Combine squash, tomatoes and onion in greased casserole. Sprinkle with salt, pepper, basil and oregano. Dot with butter. Bake in preheated 350° oven for 30 to 40 minutes or until squash is tender. Serves 4 to 6.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into a ball; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool; remove from cookie sheet to wire rack. Enjoy!
Combine egg, vinegar, Worcestershire sauce, red pepper sauce, onion and celery salt. Pour over chicken pieces. Marinate overnight or several hours in the refrigerator, turning chicken several times. Melt butter or margarine. Coat chicken pieces in potato flakes until well coated. Bake skin side down at 400° for 25 minutes. Turn and bake for 20 to 30 minutes more until chicken is done.
Broil chicken and cut up into small chunks. Combine chopped walnuts, celery, red onion, raisins, cantaloupe (cut into small cubes) and mayonnaise or Miracle whip. Blend well and add chicken. Serve on bulky rolls or pita bread.
Combine flour, sugar, biscuit mix and chips and mix. Melt margarine; add to milk. Combine wet ingredients with dry ingredients. Mix quickly into soft dough. Turn onto floured surface and knead lightly. Roll out to 1/2 to 3/4-inch thick and cut into desired shapes. Bake at 425° for 10 to 15 minutes until done all the way through. Makes about 2 dozen scones.
Combine the black beans, cream cheese, sour cream, seasoned salt and garlic salt in large bowl. Beat at medium speed until blended scraping the bowl occasionally. Stir in the monterey jack cheese, red onion and green olives. Spread the bean mixture over 1 side of each of the tortillas; roll to enclose the filling. Chill, tightly wrapped in plastic wrap for 2 hours. Cut into 3/4 in slices just before serving.