HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine oil, sweetener, egg replacer and banana in food processor. Mix in flour, carob and coffee substitute. Stir in walnuts, vanilla and salt. Drop by teaspoons onto an oiled cookie sheet. Bake 10 to 12 minutes. Yields 18 to 20 cookies.
Cream together the soft margarine, brown sugar and white sugar. Add the eggs, vanilla, soda, salt and flour. Stir in chocolate chips and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Cook squash, onion and carrots; then drain. Combine soup and milk mixture with sour cream. Fold in drained squash, onion and carrots. Combine stuffing mix and melted margarine. Spread 1/2 of stuffing mixture in a 13 x 9-inch baking dish; then spoon squash mixture over this. Sprinkle remaining stuffing mixture over this. Bake at 350° for 30 minutes.
Heat several inches of oil in a deep iron skillet. Float a wooden stick match in oil until it strikes. When oil is ready, dredge fish in meal mix and drop in oil. Fish floats when cooked. Remove when browned as desired.
Mix all the meat loaf ingredients together and form in a loaf. It is good to spray pan before putting meat in it.
Grind the first 3 ingredients together. Heat the next 3 ingredients until thick. While still hot, pour over the ground ingredients. Mix well and refrigerate when cool. Serve cold on crackers. Makes 8 servings.
Brown sausage and ground meat in separate skillets. Drain and combine in 1 skillet. Add all other ingredients except bread. Stir until cheese melts. Spread on slices of rye bread. Freeze on cookie sheets. Remove and place in freezer bags. Bake when ready to use at 350° for 15 minutes.
Mix all ingredients, except macaroni and egg, in a large bowl. Add macaroni and egg. Mix lightly. Chill before serving. Makes 8 servings.
Place layer of uncooked hamburger meat in baking dish. Sprinkle with salt and pepper. Sprinkle with A.1. meat sauce or Worcestershire. Cover meat with layer of American cheese slices or grated cheese. Pour celery soup over cheese or mushroom soup. Cover and bake 45 minutes at 350°. If you want more gravy, just add 2 cans of soup.
Brown ground beef and pour off fat. Mix with onion, celery, dry rice, chicken soup, mushroom soup, water and soy sauce. Bake in 9 x 13-inch pan, uncovered, at 325° to 350° for 1 hour. Sprinkle grated cheese over top. Cover and bake 1/2 hour more. Serves 8.
In a small saucepan, cook onions, celery and garlic in hot cooking oil until tender but not brown. In large bowl, combine eggs, spinach, parsley, basil, marjoram and pepper. Add onion mixture. Stir in croutons and Parmesan cheese. Drizzle with water to moisten, tossing lightly. Set aside. Pound lamb to an even thickness and sprinkle with rosemary. Spread stuffing over lamb. Roll up and tie securely. Place lamb, seam side down, in a rack or in a large shallow roasting pan. Roast in a 325° oven, uncovered, using a meat thermometer, until it registers 150°. Let roast stand for 15 minutes before carving.
Mix first 6 ingredients and pour into a souffle dish sprayed with Pam. Top with grated Cheddar cheese. Bake in preheated 350° oven for 40 to 45 minutes.
Mix all ingredients. Shape and roll in chopped pecans. Chill until ready to serve. Serve with assorted crackers.
Mix all except Cheddar cheese. Pour in greased 2-quart dish. Bake at 350° for 35 minutes. Sprinkle with Cheddar cheese and bake 5 minutes more. Makes 6 to 8 servings.
Mix pudding and sweet milk; stir in Eagle Brand milk. Add 1 1/2 cups Cool Whip to pudding and stir until blended. Layer wafers, bananas and pudding. Makes 3 layers. Top with remaining Cool Whip. Chill.
Heat together cheese and sausage in sauce pan. Stir with wooden spoon until cheese is melted. Stir in 3 cups of flour until smooth. Cool, then chill for about 1 hour. Form into balls about the size of a nickel. Place on ungreased baking sheet and bake at 400 for 8-10 minutes. Remove and drain.
Brown onions; add meat and brown. Drain. Add rest of ingredients. Simmer on stove top for several hours, the longer the better. Add more water while cooking if dry. Serve on hot buns.
Cube Spam and fry in pan until brown (no grease). Add pineapple, peaches and green pepper. Cook until bubbly and pineapple is just beginning to brown on edges. Serve on rice. Serves 4.
Heat oil until hot; add onion. Cook 2 to 3 minutes. Add ground beef; cook 3 to 4 minutes. Stir in chili powder, cumin, salt, pepper and cinnamon. Add tomatoes. Reduce heat to low. Cook 8 to 10 minutes, stirring in beans. Simmer 1 hour. Serve with grated cheese.
Combine oats, coconut, wheat germ and cinnamon in a large bowl. Combine honey, vegetable oil and vanilla with a wire whisk, then stir into dry ingredients. Spread in greased large, shallow baking pan. Bake at 350° for 25 minutes, stirring often. Cool thoroughly, stirring occasionally. Add optional ingredients as desired. Store in cool dry place.
Mix all ingredients except soup and the 1 can milk. Form into balls and brown in skillet. Pour off fat. Add the soup and enough milk to cover balls. Simmer 1/2 to 1 hour, uncovered. Serve over rice, noodles, mashed potatoes or alone with bread. Quick and easy and can be made ahead and heated.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Mix flour and milk with creamed mixture. Add flavorings and baking powder. Pour into a greased and floured tube pan and place in a cold oven. Turn heat to 350° for 1 hour and 15 minutes.
Brown hamburger with onion and pour into a 9 x 13-inch casserole dish. Pour bag of Tater Tots on top of meat. Mix soups and sour cream together and spread over Tater Tots. Bake at 350° for 30 to 45 minutes. Cheese should be spread on top the last 10 minutes of baking.
Combine vinegar, salt, sugar and celery seed in pan and bring to a boil. Add vegetables and pepper flakes and cook for 3 minutes. Cool. Place in jars and store in refrigerator. Ready to eat in a few hours.
Cut baking potatoes into 1 1/2-inch chunks. Boil over high heat. Cut sweet potatoes into 1 1/2-inch chunks. Add to baking potatoes. Reduce heat to low. Simmer until done. Heat milk and butter until just warm. Remove from heat. Mash potatoes; add milk, butter, salt and pepper. Add egg to potato mixture. Spoon into greased dish and bake at 350° for 40 to 50 minutes until lightly browned.
Cut venison into serving pieces. Put in bag with flour, salt and pepper. Shake venison in bag and brown in oil. Place in crock-pot. In same oil, saute celery and onion rings. Add to crock-pot. Cover with tomatoes. Use more if needed. Add Worcestershire sauce. Cover and cook on high for 4 hours or more. Or may bake in 350° oven for 1 1/2 hours. Serve over wide noodles.
Cream sugar and oil. Add other ingredients except soda and vinegar. Beat for 2 minutes, then fold in soda and vinegar mixture. Do not beat after adding these. Bake in greased and floured pan at 350° until cake tests done.
Combine beans and soup. Pour into a shallow casserole. Top with onions. Bake in preheated oven at 350° for 20 to 25 minutes. Makes 8 servings.
Pour over crust and sprinkle 1 cup pecans over top. Bake at 340° for 25 to 30 minutes, or until set.
Brown pork chops. Put Stove Top in a casserole dish. Arrange pork chops on top. Top with the soup. Bake, covered, for 20 to 25 minutes.
Combine water, dates, prunes and raisins in saucepan. Heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed. Remove from heat. Add oleo. Stir until melted. Cool.
Heat milk in top of double boiler; do not boil. Stir in sugar. Beat eggs with salt; blend in a little of the hot milk mixture. Add to remaining milk and continue cooking, stirring constantly, until smooth and creamy. Strain if necessary. Pour in mixing bowl; add cream and vanilla.
Drain pineapple and Mandarin oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill and serve.
Fry onion in butter. Boil tomatoes, fried onion and green pepper in the water until soft. Add the cornstarch. Strain and rub through a colander. Add sugar and salt. This may be put up in glass jars. The recipe may be varied by omitting 2 quarts of water and diluting with milk to taste. You may also add one-half stalk of celery at the beginning. If so, then reduce the cornstarch to 8 tablespoons.
Brown cutlets in oil. Mix all other ingredients together except grapes and pour over chicken. Bake chicken for 30 minutes at 350°. Add grapes and bake 5 minutes more.
In a large bowl, blend all ingredients; pour in greased and floured 9 x 5 x 3-inch loaf pan and bake at 325° for 1 hour or until done.
Mix apples, pineapple, flour and sugar and put in baking dish. Sprinkle cake mix on top. Chop up butter on top. Spread with coconut and pecans. Bake at 350° for 1 hour.
Bring first 4 ingredients to a boil. Pour over mixture of flour and sugar. Mix well and then add eggs, vanilla, cinnamon and buttermilk. Pour into greased and floured oblong pan. Bake at 350° in preheated oven for 30 minutes.
Cream shortening and sugar. Beat in molasses and egg. Sift together dry ingredients. Stir in molasses mixture and blend. Roll out 1/8-inch thick and cut desired shapes. Bake cookies at 350° for 8 minutes.
Chop broccoli, cauliflower, onion, pepper and Cheddar cheese. Mix Hidden Valley dressing according to package directions. Mix all together. Place in Tupperware and refrigerate.
Heat oven to 350°. Grease and flour 12-cup Bundt or 10-inch tube pan. In a large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon. Mix well. Add oil, brandy, vanilla and eggs. With spoon, stir until well blended. (Mixture will be very thick.) Fold in pears and pecans. Pour and spread batter into greased and floured pan. Bake at 350° for 50 to 60 minutes. Cool cake in pan for 10 minutes.
In a 9 x 13-inch pan, melt a stick of butter and add vanilla. Stir together. On top of that, sprinkle the graham cracker crumbs, then layer in the following order: coconut, chocolate chips, butterscotch chips, dribble on the condensed milk and chopped nuts. Bake 30 minutes in a 350° oven. May be frozen.
Place sugar, corn syrup, water, salt and peanuts in a 2-quart microwaveproof bowl. Cook on High in microwave for 5 minutes, then stir. Cook on High 13 to 15 minutes, until 300° on candy thermometer. Stir in butter, soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet. Spread. Cool and break into pieces.
Cream Crisco, sugar, eggs and vanilla. Add cocoa and red food color; mix well. Add flour and buttermilk; mix well. Mix soda and vinegar in small bowl. Add to batter and blend well. Bake in 3 eight-inch or standard cake pans at 350° for approximately 25 minutes. Let cool and frost.
Melt butter. Add brown sugar; cook 2 minutes. Add milk. Bring to a full boil. Remove from heat. Cool. Beat in confectioners sugar. Spread on cooled cake.
Beat eggs and milk together; set aside. Place bread slices on bottom of pan. Put cooked sausage on top of bread, cheese on top of sausage and green chilies on top of cheese. Pour eggs and milk mixture on top of all. Bake until done, about 45 minutes.
Heat chow mein in a saucepan until hot. Split rolls in half and spoon chow mein on bun. Sprinkle with crushed noodles. Garnish to taste with soy sauce and mustard. Cover buns with tops and enjoy!
Heat on stove until good and hot. Put in container and let it get cold before you put in freezer.
Soak nuts in salty water 1 hour. Drain and dry. Bake at 250°.
Combine cabbage and apples. In a heavy saucepan melt butter, sugar, and vinegar. Stir in apples and cabbage. Cook on low until tender. Season with salt and pepper.
Place sugar, chili powder, cinnamon, salt and cayenne pepper in a zip-type plastic bag or other 2-quart airtight container. Mix. Add popcorn. Spray popcorn with nonstick cooking spray. Close bag and shake. Repeat one or two times until popcorn is coated. Yields 6 cups.
In a covered saucepan, boil sweet potatoes in a little water until tender. Let cool. Peel and slice potatoes. Place in oblong baking dish, which has been covered with a crust. Sprinkle sugar, ginger and water over potatoes. Dot with butter. Roll out another crust and place on top, making slits so that steam can escape. Bake in a 350° oven until crust is brown on top, 25 to 30 minutes.
Combine flour, salt, cornstarch and soda; mix well. Add water and egg; mix. Dip dry fish into batter to coat well. Deep fry in hot oil.
Combine all ingredients and mix well. Store in airtight container. To make 1 can of soup, combine 1/3 cup dry mix with 1 1/4 cups water in a small saucepan. Cook and stir until thick. Add celery, mushrooms, etc. for the type of soup you are substituting.
Mix yeast and water until dissolved. Add flour (additional flour may be added) to make dough soft. Knead lightly. Roll and cut out or pinch off; butter and let rise. Bake for 12 to 15 minutes in 400° oven until golden brown.
Drain beans and corn. Add remaining ingredients, except crackers, margarine and almonds. Pour into casserole dish and bake at 350° for 30 minutes.
Sift flour, salt and baking powder together. Cream butter and Crisco shortening thoroughly. Add sugar a little bit at a time, creaming well after each addition. Add eggs, one at a time, beating well after each egg. Add sifted flour mixture and milk alternately, beginning and ending with flour. Add lemon and vanilla flavoring. Bake at 325° for 1 hour and 20 minutes or until done.
Cook broccoli and drain. Mix all ingredients together and pour over broccoli. Add some cheese on top, if desired. Bake at 350° for 30 to 40 minutes.
Preheat oven to 425°. Place 1 teaspoon butter in a 10-inch cast-iron skillet. Heat in oven for 5 minutes.
Mix first 3 items in bowl. Add chilies and tortillas. Let soak for 1/2 hour. Spoon mixture into large shallow casserole. Cover with chicken and top with cheese. Bake 25 minutes at 350°.
Place slightly beaten eggs in 2-quart saucepan. Add 1/4 cup lemon juice, sugar, oleo and marshmallows. Cook on medium heat, stirring constantly, until marshmallows dissolve. Cool. Sprinkle 1 tablespoon lemon juice over banana slices. Add bananas, pineapple, cherries and pecans to cooked mixture. Fold in whipped cream and pour in 3 1/2-quart mold or pan. Chill in refrigerator for at least 12 hours.
Spread cream cheese on plate, then spread cocktail sauce over the cream cheese. Top with salad shrimp and cheese.
Mix together well. Store in a covered container in refrigerator. Serve with raw vegetable strips. Keeps indefinitely. Makes 1 cup.
Cream together shortening and sugar. Add eggs and beat. Stir in dry ingredients and vanilla. Spread 1/4-inch thick on flat, greased pan. Beat egg whites with brown sugar until stiff. Spread on top and bake in 350° oven until top turns lightly brown. Cool slightly and cut into squares.
Saute celery and onion in oil. Add broccoli and cook until tender. Drain off excess oil. Add remaining ingredients and pour into a casserole. Bake at 350° for 45 minutes or longer. Yields 6 servings.
Saute onion in butter. Add beef and brown lightly. Drain off excess fat. Add all ingredients and simmer covered for 30 minutes.
Leave frozen bread out 1 hour. Cut each loaf into 16 pieces. Mix the sugar, pudding mix and melted oleo. Spray Bundt pan with Pam and grease well with shortening. Sprinkle 1/2 cup chopped nuts in pan. Roll each piece of bread in topping mixture and put in pan. Pour balance of mixture on top. Let rise until double. Bake at 350°.
Put butter in a bowl and let stand until soft. Beat well. Add sugar and mix well. Add water, vanilla and cocoa and mix. Add oats and mix well. Shape into 36 balls. Refrigerate overnight. Roll balls in confectioners sugar. Store cookies in the refrigerator.
Heat oven to 350°. Grease and flour a 15 x 10 x 1-inch jelly roll pan. In large bowl, combine cake mix, margarine, sour cream and eggs at low speed until moistened. Beat 2 minutes at highest speed. Stir in nuts. Spread in prepared pan. Bake at 350° for 18 to 20 minutes. Center will not be firm to touch.
Mix all together with exception of cheese; put in a 9 x 13-inch baking dish or can use 2 casseroles and freeze one. Sprinkle grated cheese on top. Bake at 350° for 1 hour.
Saute onion, bell pepper and celery in margarine. Mix all ingredients together and bake at 400° for about 50 minutes.
Mix Bisquick, milk and cheese. Drop onto ungreased baking sheet. Bake 8 to 10 minutes.
In 1-quart casserole, combine sausage, onion and green pepper. Cover. Microwave at High for 4 to 5 minutes, or until meat is no longer pink, stirring several times to break apart. Drain. Add tomatoes, catsup and Italian seasoning. Microwave at High for 2 to 4 minutes, or until mixture is hot and flavors are blended, stirring once. Set aside.
Saute ground chuck, peppers and onion; drain. Add soup. Put in casserole dish. Top with cheese slices and then Tater Tots. Bake at 375° for 20 to 30 minutes.
Melt chocolate chips in a double boiler; set aside to cool. In a large bowl, beat cream cheese, sugar and butter with an electric mixer until smooth. On low speed, blend in melted chocolate. Fold in whipped topping until blended. Spoon into crust. Cover and chill until firm. Makes 8 servings.
Sift flour, baking powder and salt together. Work in shortening with fingers. Add milk gradually. Roll out dough on floured board. Cut into squares and place pared and quartered apples on each. Sprinkle with cinnamon. Pinch edges of dough together to form dumplings. Place in baking dish. Cover all with syrup made from sugar, water and butter simmered together. Bake for 30 minutes in moderate 350° oven. Baste dumplings during baking.
Mix all ingredients together. Mixture will be stiff. Spread in 9 x 13 pan. Bake at 350° for one hours.
Brown chicken with 1 tablespoon oil. Add sugar, salt, water and shoyu. Simmer until chicken is tender (30 minutes). Add green onions and tofu. Flip the pot in upward movement (with lid) to mix. Yields 3 or 4 servings.
Combine all ingredients except ginger ale in blender at high speed until smooth. Just before serving, stir in ginger ale. Makes 4 quarts.
Sprinkle salt on meat. Let stand 1 hour. Add water; bring to boiling point. Simmer the soup, covered, 3 hours. Add chopped vegetables, tomatoes and green pepper and cook 1 hour longer. Strain the soup; chill it. Remove the fat and reheat the soup. Add more seasoning, if required. Serve the soup with chopped parsley.
Combine all ingredients. Make into 3 loaves. Bake at 350° for 60 minutes. Drain all the grease off.
Mix margarine and cheese until creamy. Add flour and other dry ingredients and mix well. Bake at 350° for 11 minutes.
Mix all ingredients, except apples. Simmer until thick. Add sliced apples, cook only until apples are heated through, stirring carefully. Cool slightly and pour into pie shell. Moisten edges of crust with water and add top crust. Trim off excess dough and crimp edge or press with fork. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake 20 to 30 minutes longer or until done.
Melt Jell-O in hot water. Add pie filling; mix well. Add undrained pineapple. Cool and set in refrigerator. Mix cream cheese and sugar until fluffy; fold in sour cream and spread on top of Jell-O. Sprinkle with chopped nuts.
Combine chicken, nuts, celery, onion, soup, water, pepper and 1/2 noodles in greased 1 1/2 quart casserole dish. Mix lightly and sprinkle with remaining noodles. Bake at 325° for 30 minutes. (Can be doubled.)
Crush cookies and place 1 tablespoon in bottom of each cup. Pour milk and pudding in bowl and beat with whisk for 2 minutes and let stand for 5 minutes. Add Cool Whip and 1/2 of the cookies. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour, then add worms.
Roll up and chill overnight. Bake in ungreased pan at 350° for 10 minutes.
Combine butter and brown sugar in a medium saucepan; bring to a boil, stirring constantly. Cook 2 minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes. Add powdered sugar, beating until smooth. Yield: Enough to frost sides of one 2-layer cake.
Combine cream cheese, sugar, vanilla, flour, lemon juice and cinnamon. Beat until fluffy. Add eggs and egg yolk at once. Add milk last. Bake at 375° for 45 to 50 minutes. Cool off for 15 minutes.
Combine onion powder, salt and sugar in a small bowl. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add dehydrated onion and mix thoroughly until color is even. Makes the equivalent of 1 (1.5 oz.) envelope dried soup mix.
Years ago my Daddy, Zack Fore, requested a chewy ginger cookie and I began tinkering with recipes, with Daddy as my No. 1 "taste tester". Well, he's gone now, but I think he would really like this cookie. I know his grandkids do!!
Separate crescent dough into 16 triangles. Dip the marshmallows into melted margarine, then roll in a mixture of sugar and cinnamon.
Blend butter and sugar; add egg. Add remaining ingredients and mix well. This makes a very stiff dough and the last addition of flour must be worked in gradually. Form 2 rolls; wrap in waxed paper and refrigerate. Slice and bake on ungreased cookie sheet at 300° for 10 to 20 minutes. Dough keeps in refrigerator for a week.
Spray 9 x 13-inch glass casserole with PAM. Sprinkle nuts on bottom of pan. Place rolls 1/2 inch apart in pan. Sprinkle with pudding. Melt butter, brown sugar and cinnamon in saucepan stirring to mix. Pour over rolls. Place in cold oven overnight. Bake at 325° for 25 minutes. Flip over onto cookie sheet or serving platter.
Chill pears in refrigerator until ready to make. Place lettuce leaf on plate. On each plate put 2 pear halves atop lettuce. Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
Mix all ingredients except oats, peanut butter and vanilla and boil for 1 1/2 to 2 minutes. Stir in peanut butter, vanilla and oats. Drop by spoonfuls on buttered wax paper.
Mix vanilla pudding and milk. Fold in sour cream and 1/2 of Cool Whip. Alternate with wafers and bananas. Use other 1/2 of Cool Whip on top. Use a 9 x 13-inch pan or 2 small ones.
Melt butter in a deep baking dish. Add batter of flour, sugar, milk, baking powder and salt. Beat ingredients together and pour over butter. Do not stir. Add at least 3 cups peaches. Distribute the fruit evenly over the batter. Do not mix. Sprinkle over this 1 cup sugar and bake at 325° for 1 hour.
Combine white chocolate and peanut butter in top of double boiler. Bring water to boil. Reduce heat and cook until both are melted, stirring constantly. Spread mixture onto a wax paper lined 15 X 10 X 1 inch jelly roll pan. Pour melted semi sweet chocolate over mixture and swirl through with a knife. Chill until firm. Cut into 1 1/2 inch pieces. Store in refrigerator. Yield 6 dozen.
Heat oven to 400°. Line mini muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine first six ingredients; mix well. Add combined bananas, milk, margarine, egg whites and vanilla mixing just until moistened. Fill prepared cups almost full. Bake 10 to 12 minutes or until wood pick inserted in center comes out clean. Let muffins stand a few minutes; remove from pan. Cool; sprinkle with powdered sugar.
Saute onion and celery in butter until light brown. Add tomato puree and sugar. Saute 1 minute. Add tomato juice. Simmer 8 minutes. Add remaining ingredients. Strain. Serve as is either hot or well chilled. Serves 6.
Saute tips, onions and mushrooms until medium rare to medium; add salt and pepper to taste. Combine bouillon with water and cornstarch and mix together. Simmer slowly while preparing rice. Serve on rice.
In a medium bowl, work all ingredients together until well blended. Knead mixture with hands until it is a smooth, even dough. Pinch off small pieces of dough (rounded teaspoonful size) and roll into ball. Place on ungreased baking sheet. Bake at 375° for 20 to 25 minutes until golden brown. Makes 25 appetizers.
Mix all ingredients and enough milk to drop into oil by spoonfuls to form a hush puppy.
Beat eggs. Add sugar and melted butter. Sift flour, salt and baking powder and add alternately with pineapple. Mix and if nuts used, add them. Bake at 350° for 1 hour in 8 1/4 x 4 1/2-inch loaf pan which has been greased and floured. When baking time is completed, loosen loaf from sides of pan with knife and turn out on cake rack to cool.