HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter 3-quart mixing bowl. Stir in sugar, baking soda, buttermilk and butter. Microwave at 50% for 30 to 40 minutes or until a soft ball forms in cold water, stirring 2 or 3 times during cooking. Add vanilla. Beat at high speed with mixer until soft peaks form. Stir in pecans then drop by teaspoon onto waxed paper. Cool until firm. Store in tightly covered container.
Preheat oven. Grease cookie sheets. Sift together flour, baking soda and cream of tartar on wax paper. Set mixture aside.
In a medium bowl, combine beans, milk, cream of mushroom soup, pepper and 1/2 can French fried onions. Pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, for 5 minutes or until onions are golden brown. Makes 6 servings.
In blender container, combine all ingredients; process until smooth. Serve immediately or cover and refrigerate until ready to serve.
Mix together ingredients. Pat into small patties and fry fast on pretty high heat in little shortening. Cook on both sides.
Heat oven to 350°. Grease bottom of loaf pan. Mix baking mix, flour, cornmeal, sugar, baking powder, water, molasses and egg until moistened. Pour into pan. Bake 50 to 60 minutes. Serve with Orange Butter Frosting.
Mix together all except bacon and tomato sauce. Put in loaf pan. Cover with bacon strips. Pour tomato sauce over all. Bake at 350° for 1 hour. Any leftovers make great meat loaf sandwiches. We never have much left over.
Preheat oven to 375°. Butter a 2-quart casserole dish. In a mixing bowl, stir together all ingredients, except 1/2 cup of cheese and sliced potatoes. In the prepared casserole dish, layer sauce alternately with potatoes, beginning and ending with sauce. Cover. Bake 1 hour and 10 minutes. Uncover. Sprinkle with remaining cheese. Bake an additional 15 minutes. Makes a great side dish.
Mix together all ingredients, except bread. Spread on party rye or pumpernickel and bake at 375° for 10 or 15 minutes until browned.
Combine pudding mix, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Stir in sour cream, blending well. Pour into bowl or dessert dishes. Chill. Makes 6 servings.
Cook onions in margarine until clear. Reserve 3 tablespoons of cracker crumbs for top. Put remaining crumbs in bottom of a greased 2-quart casserole dish. Add soup and onions alternately. Combine eggs and milk; pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350° for 20 to 30 minutes or until brown and bubbly.
Mix all ingredients together. If necessary, add more powdered sugar to make mixture firm. Press into mint forms, then pop out.
Combine flour, baking soda,	salt, baking powder and cinnamon and set aside. Mix together oil and sugar well! Add eggs one at a time to oil and sugar mixture. Beat well after each. Gradually add dry ingredients. Add carrots. Mix well. Bake at 350° for 50 to 60 minutes.
You will need a 12-inch pie carrier (Tupperware) or 9 x 13-inch cake pan.
Mix milk and oleo, gradually adding sugar. Stir in coconut and pecans. Make into small balls and freeze. Melt chips and paraffin in double boiler. Dip balls in hot mixture with toothpicks. Place on wax paper to cool.
Butter sides of a 3-quart saucepan. Add the sugar, milk and butter. Cook over medium heat to soft ball stage (236°), stirring often. Remove from heat. Stir in chocolate chips until almost melted. Stir in marshmallow cream, nuts and vanilla. Pour into buttered 9 x 13 x 2-inch pan.
Melt chocolate in microwave. In large bowl, add chocolate, peanut butter and remaining ingredients. Stir together well. Drop by spoonfuls on cookie sheet and cool in refrigerator.
Season pork chops with salt and pepper. Brown on both sides in lightly greased, hot skillet. Put chops in baking dish. Top each with a slice of onion, 1 tablespoon rice and cover with whole tomatoes. Add remaining tomatoes and juice to dish. Cover. Bake 1 1/2 hours at 350° or until tender. Serves 4.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes and fry until golden brown. In a medium bowl, combine soup, milk, and Cheddar cheese; mix well. Put fried potatoes into a casserole dish and pour soup mixture over potatoes. Bake at 350° for 20 to 25 minutes, or until heated through.
Mix like corn bread the cornmeal, buttermilk, eggs and salt. Add bell pepper, onion and cream-style corn. Pour 1/2 batter in greased skillet (heated). Spread over skillet with spoon (wet to spread well). Add the cheese evenly over batter. Add the remaining batter on top of cheese, covering all with remaining cheese. Bake in a 350° oven for about 40 minutes.
In a large mixing bowl, combine flour, sugar, baking powder and salt. With pastry blender or mixer, cut in butter until crumbly. Stir in eggs, cream and vanilla. Blend well. Refrigerate dough, if desired. Roll out dough on floured surface to 1/8-inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake at 400° for 5 to 8 minutes until light brown. Cool.
Mix well and chill for 4 hours. Good with pintos or other dried beans. Refrigerate.
Put mashed potatoes in a bowl. Place heated SpaghettiOs on top. Caution: Not too hot! May substitute 1/2 cup peas for SpaghettiOs.
Combine first 5 ingredients in a small bowl; stir well. Place chicken in a shallow dish; pour soy sauce mixture over chicken. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove chicken from marinade; place marinade in a small saucepan. Bring to boil; reduce heat and simmer 5 minutes. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack and cook 20 to 25 minutes, until chicken is tender, turning and basting frequently with reserved marinade. Yields 6 servings. Protein 28.7, fat 3.4, carbohydrate 6.4, cholesterol 78, iron 1.0, sodium 589 and calcium 17.
Put cabbage and potatoes in dish, chip up butter on top. Add water, salt and pepper. Microwave 6 to 8 minutes. Stir and cover 6 to 8 minutes.
Dice egg; chop or mince garlic and combine the 2. Add only enough oil to make it stick together. You could add 1 tablespoon mayo.
Saute onion and celery in butter. Add broth, water, cucumbers, potatoes and salt to taste. Simmer 30 minutes. Serve cold or warm.
Mix butter and sugar together and simmer slowly for about 5 minutes. Stir constantly while mixture simmers. Let mixture cool and add one egg at a time, beating well. Add vinegar and salt to mixture. Pour mixture in pie shell. Bake at 400° for 15 minutes, then lower temperature to 350° and continue to cook for 25 to 30 minutes.
Melt over hot (not boiling) water the butterscotch morsels. Remove from water. Stir in Eagle Brand, vanilla and chopped pecans. Chill until firm. Shape into a 12-inch roll. Mark surface lengthwise with fork. Brush with slightly beaten egg white. Press pecan halves into entire surface of roll. Wrap in wax paper; chill. Cut into 1/2-inch slices with sharp knife. Yields approximately 2 dozen slices.
Boil tea bags with cinnamon sticks in water. Add sugar. Pour in gallon container. Then add orange juice and lemonade. Add water to fill container.
Cut pocket in flank steak (pocket opens at short end of steak). Combine soy sauce, oil, molasses, mustard, ginger and garlic. Pour marinade inside pocket and over meat. Let stand at least 1 hour, turning occasionally.
Mix ingredients in order. (I use a plastic container with cover to shake occasionally.) Chill well before serving.
Mix first five ingredients together and make well in the center. Into this pour eggs and oil. Mix well. Fold in frozen strawberries (after thawed and drained). Add lemon extract. Pour into greased and floured 8 x 4-inch loaf pans. Makes 2 loaves. Bake at 350° for approximately 1 hour.
In a mixing bowl, blend together sour cream, whipped cream, sugar, lemon juice and vanilla. Fold in fruit and nuts.
Cook tortellini as directed on package and pour over the frozen vegetables in strainer (use pasta and liquid both). Let cool. Add green pepper, cheese and meat. Slice olives and add to mixture. Mix with enough Hidden Valley Ranch dressing. Make evening before serving. Add more dressing if dry.
Cook shallots in 1 tablespoon butter until soft. Remove shallots from pan. Add remaining butter and saute chicken livers over a quick fire for 4 or 5 minutes. Do not overcook. Pour brandy over livers and ignite. Remove pan from heat and add shallots, cream, tarragon, salt and pepper. Pour mixture into a blender and blend until smooth and creamy. Pour mixture into a jar or bowl and chill 4 hours.
Peel eggplant, if you wish; cut into 1/2-inch slices. Sprinkle salt on both sides of slices. Let stand for 30 minutes. Rinse with water and pat dry.
Cream margarine until soft. Add sugar, gradually, continuing to beat until light and fluffy. Beat eggs, using mix-stir. Add syrup, honey and vanilla. Blend thoroughly. Slowly beat egg mixture into margarine-sugar mixture. Add 1 cup pecans. Pour into pie shell. Arrange remaining 1 cup pecans on top. Bake 50 to 55 minutes at 350°. Cool. Top with whipped cream if desired. Serves 6 to 8.
Brown ground chuck. Add remaining ingredients. Cook on low heat 4 to 6 hours in crock-pot or in oven for about 1 hour at 300°. Can place bacon strips on top, if oven cooked. Great meal with green salad and hot bread.
Day ahead, cook vegetables as per label. Meanwhile in a large kettle, melt 1/4 cup butter. Add bread and toss well. Remove buttered crumbs and set aside. In bowl mix flour with salt, pepper, mustard, Worcestershire sauce, slowly stir in 2 cups milk. Heat rest of milk in same large kettle used for crumbs. Then stir in flour mixture and 3/4 cup butter. Cook over low heat stirring often until smooth and thickened. Add onion and cheese. Cook stirring often until cheese is melted. Add drained vegetables and ham. Pour into 2 (12 x 8 x 2-inch) baking dishes. Refrigerate along with crumbs. About 1 hour before serving, heat oven to 350°. Sprinkle top of each baking dish with buttered crumbs. Bake uncovered about 40 minutes until hot.
Heat water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions; then remove from heat. Do not drain. In a separate pan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, onion flakes, Worcestershire sauce, and soup. Add salt and pepper to taste. Add the broccoli and carrot mixture (the chicken if desired) and cook over low heat until reaching the desired degree of thickness.
Beat egg yolks in medium size pan. Stir in 1/2 cup sugar, salt and syrup off pineapple. Stir over low heat just to a boil (no longer). Cool. Stir in pineapple and lemon juice. Beat egg whites until foamy. Beat in 2 tablespoons sugar, one tablespoon at a time, until stiff peaks form. Beat cream until stiff. Fold cream and egg whites into pineapple mixture.
In Dutch oven, saute onion and green pepper in butter or margarine for 3 minutes. Add ground chuck and brown meat, breaking up meat with spoon as it cooks. Add seasoned salt, monosodium glutamate (optional), pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling, reduce heat and simmer 15 minutes. In a 13 x 9 x 2-inch pan, layer tomato meat mixture, and noodles. Top with Mozzarella cheese. Make sure noodles are well covered by sauce. Cover pan with aluminum foil and bake in preheated 350° oven for 45 minutes. Cut and serve as you would lasagna. Makes 8 to 10 servings.
Mix all together. Put in three 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Combine all ingredients; cover tightly and steam over low heat until cabbage is tender. About 1 hour. Serves 4.
Prepare rice according to package directions omitting fat. Combine rice, corn and next 2 ingredients in a large bowl; set aside. Combine lemon juice and next 4 ingredients. Pour over rice mixture, tossing gently. Cover and refrigerate 8 hours. Before serving, sprinkle with sunflower kernels. Serve on lettuce leaves. Makes 14 servings.
Mix the cornstarch and baking soda in a saucepan and add the water. Cook over medium heat, stirring constantly, until the mixture is the consistency of wet mashed potatoes. Turn it out onto a plate, cover it with a damp cloth; let cool. When cool, knead it until it's smooth. Seal it in a plastic bag and store in the refrigerator. Shape ornaments by hand or flatten the dough and use cookie cutters to cut out shapes. Insert a wire hanger into soft dough, then let the ornaments dry overnight or heat them in a 250° oven for 15 minutes.
Mix sugar, flour and cocoa in bowl with a little milk. Make a paste, then add melted margarine and mix well. Add milk and vanilla. Pour into 2 unbaked pie shells. Bake at 400° for 10 minutes, then turn to 375° and cook until knife comes out clean.
Mix cornstarch with 2 Tbsp. sugar in small sauce pan. Add water, stir and cook over medium heat stirring constantly until thick and clear. Beat egg whites with salt and vanilla until soft peak forms. Gradually add remaining sugar beating well after each Tbsp. Add hot mixture, continue beating until stiff peaks form. Spoon over your favorite filling. Bake at 350 degrees for 12-15 minutes.
Place 2 pecan halves and a date half in clusters on a lightly buttered baking sheet. Melt caramels in saucepan over low heat, stirring until smooth. Spoon caramel mixture over each cluster, leaving ends of pecans uncovered. Let stand until set, about 30 minutes. Spread chocolate over caramel. Makes about 2 dozen.
Mix oil, oleo or margarine, sugar and egg. Mix well, then add flour, soda and salt together. Add to first mixture, then add vinegar. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet until edges are brown.
Mix ingredients together. Knead like bread dough until smooth. Roll out to 1/4-inch thickness. Cut with cookie cutters or fashion ornaments by hand. (Use small portion of dough at a time. Cover remaining dough with a damp towel.) Place ornaments on cookie sheet. Make a hole at top for hanging. Bake at 325° about 1 hour. Color with food coloring before baking or paint ornaments when cool.
Mix all ingredients together; pour over chicken, shrimp or steak in a Ziploc baggie or marinade container. Marinate for at least 2 hours, turning occasionally.
Mix cake as directed on box except replace water with milk and add the orange flavoring. Bake as directed on box and let cool. Cut layers in half (dental floss works good for this).
Mix dry ingredients together. Add all other ingredients. Mix just until moistened, but still slightly lumpy. Pour into greased waffle iron. Close lid quickly and do not open while baking.
Put eggs, vinegar and sugar in top of a double boiler and cook until thick, then add butter. Put in a large bowl to cool. Whip cream and add to dressing. Be sure dressing is cool. Add fruit, well drained, then marshmallows. Mix well. Refrigerate 24 hours before serving.
Blend eggs, sugar, and milk. Add cocoa, flour, butter, and vanilla. Blend until smooth. Pour into 2 unbaked 9 inch pie shells. Bake at 325° for 25 to 30 minutes or until firm. Add nuts or coconut if desired.
Mix first 3 ingredients; set aside. Cut the 2 pound bar of cheese into 8 long bars. Coat the top of a flour tortilla with some of the soup mixture. Sprinkle some green onions over it and roll up one bar of cheese at a time, 8 bars rolled up fit into an 8 1/2 x 13-inch pan or Pyrex dish. Spread the remaining soup mixture over the top and bake at 350° for approximately 30 to 45 minutes. Leftover chicken or beef can be added to this. Serve with a green salad after soccer practice!!
Melt margarine. Mix all other ingredients plus margarine. Put in a 13 x 9-inch pan. Bake at 350° for 1 hour and 15 minutes.
Put bottom crusts in two pie pans. Divide the ingredients between the two pies. Place the top crusts on the pies, crimp the edges and cut 4 slits across the top. Place in a 350° oven and bake for about 45 minutes or until crust reaches desired brown.
Peel potatoes, wash, cut into wedges. Combine next three ingredients in a gallon plastic self sealing bag. Mix together, thoroughly combining butter with seasonings. Add potato wedges, coat well with butter mixture. Place wedges on foil covered cookie sheet. Bake at 350° till potatoes are tender.
With electric beater, beat together sugar, flour, baking soda, eggs, vanilla, salt and can of fruit cocktail. Pour into 13 x 9-inch pan, lightly greased and floured. Sprinkle brown sugar and chopped nuts on top. Bake at 350° for 50 to 60 minutes.
Preheat oven to 375°. In a 9-inch skillet, heat oil. Add onions, green peppers, garlic and broth/seasoning mix. Saute until onions are translucent. In mixing bowl, combine sauteed vegetables with remaining ingredients. Shape into a loaf and place in an 8 x 8-inch baking pan. Bake until browned, about 45 minutes. Makes 4 servings.
Brown hamburger, drain. Add to soup starter and water according to soup directions. Cook as directed on soup starter package.
Cook macaroni in boiling, salted water until tender; drain. Melt butter; blend in flour. Add milk. Cook and stir until thick. Add onion and cheese; stir until cheese is melted. Mix sauce with macaroni. Bake in 1 1/2-quart casserole at 350° for 25 minutes or until bubbly and browned.
Stir together yogurt, preserves and cinnamon. Slice fruit and serve with dip. Makes 8 servings.
In ungreased 13 x 9 x 2 baking dish combine hash browns, green beans and carrots. Top with chicken and combine remaining ingredients and pour over chicken and veggies. Cover and bake at 375° for 50 minutes. Uncover and bake 25 to 30 minutes longer.
In a 5-quart crockpot, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-4 hours, or until heated through. Serve warm. Yields approximately 2-1/2 quarts.
Boil margarine, butter and sugar 2 to 3 minutes. Put crackers on flat pan. Place one pecan half on each cracker. Pour mixture over crackers. Bake for 10 minutes at 325°. Take off pan immediately; place on foil to cool.
Heat oven to 425°. Prepare pastry and set aside. Put 1/2 of the strawberries and rhubarb into pastry lined pie plate. Sprinkle with 1/2 of the sugar mixture. Repeat with remaining strawberries and rhubarb. Add sugar mixture. Dot with margarine. Cover edge of pastry with aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes.
Cook rice. Saute onion, green pepper and celery in butter. Cook broccoli and drain. Combine with Cheez Whiz, vegetables, undiluted soup and mushrooms. Fold in cooked rice and put into 3-quart buttered casserole. Bake at 350° until hot and bubbly (about 20 to 30 minutes). (Can be made a day ahead and baked just before serving.)
Brown hamburger meat; mix carrots in hamburger meat when done. Prepare gravy mix and add to meat and carrots. Cook potatoes and mash like creamed potatoes. Put in a casserole dish. Spread a layer of potatoes on top of mixture. Slice cheese and put on top of potatoes. Bake until cheese is melted and mixture is bubbly.
Crumble bacon in bottom of individual baking dishes. Place grated cheese on top, then another layer of bacon and cheese. Break egg on top. Place in oven for 20 to 25 minutes.
Combine all ingredients and pour into baking dish. Bake at 375° approximately 45 minutes. Serve warm with Sauce.
Preheat oven to 350°. Combine milk, 2 tablespoons butter and chocolate in top of double boiler. Cook over hot (not boiling) water until chocolate melts. Add vanilla and cool.
Mix ingredients except cheese and 1/2 cup of the onion rings. Pour into greased casserole. Sprinkle with cheese. Bake at 350° for 15 minutes. Sprinkle remaining onion rings on top and return to oven until bubbly and cheese is melted.
Mix first 7 ingredients and set aside. Brown ground meat; drain off excess grease and spread cooked meat on paper towels to drain. Prepare onion, cheese and peppers; place in separate mounds, ready to use.
Combine shortening, sugars, vanilla and eggs. Add flour, soda and salt slowly to mixture. Mix in chips and nuts. Bake at 375° for 5 to 8 minutes. Makes about 50 cookies.
Cream butter, sugar and vanilla. Add eggs and mix well. Gradually add dry ingredients. Add coconut, nuts and Treasures. Drop onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand before removing from sheets. Bake at 375°. Yields 36 servings.
Combine and freeze in ice cream maker until firm. Let "ripen" for 1 hour before serving.
Preheat oven to 375 degrees. Mix all ingredients together. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet. Makes about 6 dozen.
In large saucepan, heat oil. Add onion and carrots. Cook, stirring, for 2 to 3 minutes. Add turkey and oregano and cook 3 to 4 minutes or until turkey is no longer pink, stirring to break up meat. Add wine and cook 2 minutes or until liquid evaporates. Stir in tomatoes, chicken broth, tomato paste and parsley. Simmer 30 minutes, stirring occasionally.
Mix all ingredients. Drop by teaspoon on cookie sheet and bake at 350° for 8 to 10 minutes.
Cook the chicken breasts in boiling salted water for 30 minutes. Remove skin and bones and cut chicken in bite sized pieces. Add the soup, water, celery, cashews, onions and half the noodles. Place into a 2-quart casserole. Sprinkle remaining noodles in ring around edge of casserole and cover center with mandarin orange slices. Bake at 350° for 30 minutes or until heated through. Makes 4 to 6 servings.
Brown meat with onion and drain. Add tomato paste to meat. Mix well. Next, add tomato juice, sauce mix packet, butter, cinnamon and sugar. Simmer on stove for 30 minutes.
Cook broccoli and drain. Grease 2-quart casserole dish. Put broccoli in dish and top with grated cheese. Add mushroom soup. Pour milk over top. Bake for 25 minutes at 350°. Remove from oven; add French fried onions. Return to oven for 5 minutes; watch carefully because onions burn very easily.
Place beans, vinegar, water, chili powder and cumin in blender container; blend until smooth. Pour into a bowl. Add onion and parsley. Serve with raw vegetables, if desired.
In large saucepan melt margarine. Remove from heat. Stir in brown sugar. Add eggs and mix well. Return to heat. Cook and stir until bubbly. Remove from heat; stir in vanilla. Stir in the remaining ingredients. Press mixture into a buttered 9 x 9 x 2-inch baking pan. Chill in the refrigerator for 2 hours or freeze for 1 hour. Makes 24 bars. (Keep leftovers in the refrigerator.)
Boil 1 cup of water. Sit off stove. Add butter and shortening; stir until melted. Add sugar and salt; cool to lukewarm. In bowl, add 1 cup warm water; sprinkle yeast and stir to dissolve. Add sugar, butter and shortening to dissolve yeast. Add 3 cups of self-rising flour; beat until smooth. Add 3 cups of plain flour slowly to make a thick dough. Cover; refrigerate overnight.
Heat milk in a small saucepan just until bubbles appear around edge. Cool to lukewarm. Sprinkle yeast and sugar over very warm water in a medium bowl. (Very warm water should feel comfortably warm on wrist.) Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Stir in cooled milk. Combine flour, salt and baking powder in a larger bowl. Cut in butter with a pastry blender until mixture is crumbly. Make a well in the dry ingredients; pour in milk-yeast mixture. Stir until soft dough forms. Turn out onto floured surface. Knead dough, 15 to 20 minutes, using as little flour as possible. Invert a bowl over dough; let dough rest for 10 minutes. Pour enough oil into a heavy kettle or deep fryer to make 2 1/2 to 3-inches depth. Heat to 400°.
Wash spinach thoroughly in cold water. Tear off and discard stems and blemished leaves. Spread leaves on paper towel to drain and pat completely dry with fresh paper towels. Tear leaves into 1-inch pieces and place in bowl. Fry bacon over moderate heat, turning frequently until crisp and brown. Transfer to paper towel; drain and crumble. Hard-boil the eggs; cool and slice. Wash grapes; pat dry and slice in half. Chop walnuts. Add bacon, grapes, eggs and nuts to spinach; toss. Add poppy seed dressing; toss gently.