HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in container of an electric blender. Add enough ice cubes to measure 3 cups. Blend until smooth. Serve immediately. Makes 3 cups.
Beat butter; gradually add sugars, beating well at medium speed of an electric mixer. Add egg, molasses and milk; mix well. Combine flour and next 4 ingredients; add to creamed mixture, mixing well. Stir in oats and raisins. Shape dough into 2-inch balls. Place on lightly greased cookie sheets and flatten each ball with palm of hand. Bake at 350° for 10 minutes. Cool 1 minute on cookie sheeets; remove to wire racks and cool completely. Yield: 3 1/2 dozen.
Wash and trim stalks; cut into 1-inch pieces (about 12). Mix remaining ingredients together in a bowl and spoon into celery pieces. Cover and chill for 1 hour.
Scrape and slice carrots. Boil in salt water until tender. (Be sure not to overcook so they will hold their shape.) Drain and cool. Mix remaining ingredients. Add to carrots. Mix well. Cover and refrigerate overnight. Keeps well for several days. May be reheated or served cold.
Cream first 6 ingredients. Add flour, soda, cream of tartar and salt. Drop on cookie sheet and top with greased and sugared glass. Bake at 350° for 8 to 10 minutes. Delicate and delicious.
Preheat oven to 350 degrees. In a medium bowl, stir together flour, cornstarch and baking soda. In a large bowl, beat butter for 10 seconds. Beat in sugars. Add eggs, vanilla and salt. Beat until thick and light, about 1 min. Add peanut butter. Stir in flour mixture. Using 1 1/2 Tbsp. dough for each cookie, roll into balls and arrange on a baking sheet, leaving 2-3 in. between each one. Dip a fork into sugar and press on top of each cookie in two directions to flatten and make a crosshatch design. Bake until golden brown around the edges, about 12 min. Transfer to a rack and cool. Makes about 40 cookies.
Put the sugar into a saucepan; mix with the milk to form a thick paste. Add the butter and stir in the grated or chopped chocolate. Put the pan over low heat and cook, stirring constantly. Do not let the contents of the saucepan come to a boil until the sugar has dissolved and the chocolate has melted. Then increase the heat slightly and let the mixture boil for about five minutes, or until it reaches the soft ball stage. Take the fudge off the heat; beat it until it is thick and pour into an 8-inch square buttered pan. Cut the fudge into 1-inch squares before it has time to get cold. Yields 1 1/2 pounds.
Roll graham crackers into crumbs. Cut up marshmallows. Chop nuts; add other ingredients. Make into loaf and chill.
Place crushed pineapples (do not drain) in a bowl. Drain fruit cocktail, mandarin oranges and put with pudding mix. Mix well. Sprinkle top with pecan pieces. Refrigerate.
Mix peanut butter chips and butter over very low heat, just enough to soften, but not melt. Take from heat and add marshmallows. Mix together. Pour into an 8 x 8-inch foil pan. Cool, then cut.
Brown sausage. Break into pieces and drain well. Add other ingredients and bake at 350° for 45 minutes or until bubbly with slight browning around the edges.
Crush Butterfingers and add to Cool Whip, chocolate milk and sweetened condensed milk. Freeze in ice cream freezer.
Dissolve cornstarch in water and add hot milk, sugar and butter. Stir until thick. Remove from fire and add rum.
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time. Beat well. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup and vanilla, stirring just until blended. (Do to overheat.) Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 25 to 35 minutes or until it springs back. Remove from pan and cool. Combine white chocolate and 2 tablespoons shortening in double boiler. Bring water to boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool. Drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.
Brown beef, onions and peppers in skillet. Add barbecue sauce. Simmer while fixing biscuits. Mold biscuits in a greased muffin tin. Fill with beef mixture. Top with cheese and bake at 400° for 30 minutes.
Cook noodles and drain. Brown beef and add sauce. Combine cottage cheese, cream cheese, sour cream, onion and green pepper. Put half noodles in 9 x 13-inch pan. Cover with cheese mixture, then add remaining noodles and pour beef mixture on top. Bake 45 minutes at 350°.
Make tomato sauce. Cook lasagna noodles according to directions; drain. Place in layers in 13 x 9-inch oblong pan, beginning and ending with tomato sauce. Layer sauce, single layer of noodles and a mixture of last 6 ingredients. Bake 30 minutes at 350°. Let stand 15 minutes. Cut in squares and serve with meatballs, if desired. Serves 6 to 8.
Mix together all ingredients. Pour into greased and floured 9 x 12-inch pan. Sprinkle with sugar and cinnamon. Bake for 30 to 35 minutes at 350°.
Let ice cream melt slightly. Add remaining ingredients. Blend well. Makes 3 quarts.
Sift flour, baking powder and salt; combine with eggs in bowl. Beat with rotary beater; turn into greased and floured pan. Bake in hot oven at 400° for 10 to 12 minutes. Turn pan onto cloth, covered with confectioners sugar. Spread with jelly. Roll at once. Wrap in cloth. Cool. Now slice.
Combine flour, salt, pepper and thyme. Toss with meat to coat. In Dutch oven, brown meat in hot oil. Stir in cider, water and vinegar. Cook and stir to boiling. Reduce heat and simmer, covered, until meat is tender 1 1/2 to 2 hours. Add vegetables and apple. Cook until vegetables are tender, about 30 minutes.
Bring to full boil the sugar, butter and milk. Let boil for 10 minutes, stirring frequently. Remove from heat. Add Marshmallow Creme and blend well. Add peanut butter and vanilla.
In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture. Mix well. Cover and chill.
Mix butter, cocoa, and flour. Then add sugar and milk. Cook on medium heat until thick, stirring constantly because it will lump. Serve with homemade biscuits.
Melt peanut butter and margarine together. Stir in salt, garlic powder and Worcestershire sauce. Put Rice Chex, Wheat Chex and peanuts in a 15 x 10 x 2-inch pan. Stir in other ingredients and mix well. Bake for 1 hour at 250°, stirring several times. Take out of oven and cool on paper towels. Add 1 1/2 cups of candy corn.
In small microwave bowl, melt margarine on High. Add seasoned salt and Worcestershire sauce; mix well. Mix cereals, nuts, pretzels and raisins in plastic bag. Pour margarine mixture over and shake well, coating well. Microwave on High 5 to 6 minutes, stirring often. Cool on absorbent paper to cool. Cool in airtight container.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Put all ingredients into large mixing bowl. Mix thoroughly. Pour into prepared pan. Bake for 1 hour and 10 minutes. Cool slightly before removing from pan. Yields 1 loaf.
Saving tomatoes: You don't have to can that last batch of tomatoes from the garden or farmers' market.
Mix all ingredients together and bake at 350° for one hour or longer, if not baked in center of loaf when tested with toothpick.
Bring a large pot of water to boil. Add salt and cook pasta for approximately 8 minutes or until al dente. Drain and reserve. On two cookie sheets place all of the vegetables after cutting them into Julienne size pieces, 3x1/2 inches. Cover with a light sprinkle of olive oil, salt, pepper and Italian seasonings. Bake at 450 in oven for 20 minutes. When completely cooked and pasta is ready, combine the pasta and vegetables in a large serving bowl. Add the Parmigiana cheese and mix thoroughly. Add the cherry tomatoes after cutting them in half. Serve hot.
Brown ground beef in large skillet. Add remaining ingredients and mix well. Heat thoroughly. Pour into 3-quart casserole and bake 30 minutes at 400° until bubbly hot. Serves 8 to 10.
Cook broccoli according to package directions; drain broccoli and spread in a 13 x 9 x 2-inch baking dish. Mix chicken, soup, mayonnaise, mushrooms, curry powder and 1/2 cup Parmesan cheese in a medium bowl. Spread chicken mixture over broccoli. Sprinkle 1/4 cup Parmesan cheese over top. Cover with foil; bake at 350° for 40 minutes. Remove foil, stir and bake for 20 minutes more. Serves 6.
Spread sour cream over fillo pastry. Peel and core apples. Cut into slivers and arrange on top of sour cream. Sprinkle with sugar, raisins and nuts. If too liquidy, add bread crumbs. Brush fillo dough sheet with butter (butter flavored Pam may be used). Place filling on fillo dough and roll up jelly roll fashion. Place on buttered baking dish. Brush with more butter. Bake at 450° for 30 to 45 minutes or until golden brown. Sprinkle with sugar and serve.
Combine first six ingredients in saucepan. Heat just to boiling. Stir in tea. Serve hot.
Saute onions. Mash in corned beef. Add other ingredients. Cook for 45 minutes or 1 hour. Serve on rolls.
Mix first 6 ingredients. Salt and pepper to taste. Stir well. Alternate layers of chips, meat and cheese. First and last layer should be chips. Top with cheese. Cover and bake at 350° for 30 minutes. Remove cover and let cheese toast.
Combine cake mix and jello. Add water, oil and flavoring. Blend with mixer while adding eggs, one at a time. Blend well. Pour into a tube pan. Bake for 45 minutes to 1 hour at 350°.
Cream the butter at medium speed. Add both sugars. Beat in egg, flour, vanilla and chocolate chips. Roll in a ball. Chill in refrigerator 3 hours or overnight. Drop spoonfuls on cookie sheet. Bake 8 to 10 minutes at 400°. Makes 3 dozen.
Cook celery and onion in about 2 cups broth from chicken (cooked). Cook noodles in salt water; drain and rinse. Bone and dice cooked chicken. Combine all ingredients into casserole. Cover and bake at 250° for 45 minutes. Add more broth if casserole becomes dry.
Cook in 2 to 3 quarts water; strain and add 3 cups sugar. Keep refrigerated to thin and serve hot. Makes 1 to 2 gallons tea.
Saute peppers, onions and garlic in a small amount of margarine. Add browned ground beef, chile tomatoes, stewed tomatoes, kidney beans, sugar and salt. Cook slowly for 1 1/2 hours. Serve with Mexican corn bread or regular corn bread.
Brown hamburger and chop onion; season to taste. Place in casserole dish. On top of this, lay green beans (drained), then cover with Tater Tots. Mix cream of chicken soup with milk. Pour over all ingredients. Bake at 350° for approximately 1 hour.
Beat eggs with milk; gradually beat in flour, sugar, salt and baking powder. Beat until very smooth. Holding the opening of a funnel closed, fill funnel with the batter. Open the end of the funnel; let dough run out in a stream into deep, hot fat (375°). Move the funnel to make a pattern, starting at the center of the pan and swirling batter outward in a circle. Fry 2 to 3 minutes, or until golden brown. When cakes are done, drain on paper towels and sprinkle with powdered sugar and cinnamon. Very delicious.
Mix dry ingredients together. Make hole in center of mixture. Pour strawberries, oil and eggs in hole. Mix by hand very well. Grease 2 loaf pans and flour. Bake at 350° for 1 hour. Blend soft cream cheese and juice. Spread on sliced cool bread. Freezes well.
Preheat oven to 350°. Bake pie shell until brown. On stove, melt Hershey bars, marshmallows and milk. After all melted, take off stove and let cool. After cooled, stir in half of the Cool Whip, then put in pie crust. Put rest of Cool Whip on top.
Combine milk and brown sugar. Cook and stir over low heat until sugar dissolves. Stir together flour, baking powder, cinnamon, nutmeg and cloves. Blend in milk mixture, honey, eggs and oil. Turn batter into a greased and floured loaf pan. Bake at 350° for 55 to 60 minutes. Cover with foil for last 15 minutes.
Mix flour and salt. Add oil. Mix well. Sprinkle cold water over mixture. Stir in with fork. The mixture will form into a ball. Divide into two balls, one ball a little larger to be the bottom crust. Roll out between wax paper. Recipe may be halved. Quick, good and easy.
Melt butter or margarine in pan. Add cracker crumbs; mix well. Spread crumbs in bottom of a 9 x 13-inch pan; pat firmly and evenly. Spread chocolate chips, peanut butter or butterscotch chips over crumbs evenly. Sprinkle on nuts. Pour Eagle Brand milk evenly over all. Add coconut, if desired. Bake at 325° for 35 minutes. Let cool and cut into squares. Don't let cookies cool for more than 1 1/2 hours before cutting.
Preheat oven to 350°. Set out pie shell. Place the softened butter in a large mixer bowl. Add the sugar and cream well. Add flour, eggs, buttermilk, lemon juice, vanilla and salt. Mix. Pour into the unbaked pie shell. Sprinkle nutmeg lightly over the top. Bake for 1 hour or until the top is golden brown.
Combine crackers, 2 tablespoons sugar and butter. Put in a 9-inch cake pan. Bake 5 minutes at 350°.
Combine 1/2 cup cheese, Bisquick and milk. Beat until smooth; will be sticky. Knead 10 times on floured board, working in small amount of flour if too sticky. Butter 8 or 9-inch pie plate and also your hands. Spread in bottom of pie plate. Combine 1 cup of cheese and egg. Spread on crust. Spread on sauteed onion and top with poppy seeds. Bake at 425° for 20 minutes. Makes 6 slices.
In a large bowl, toss everything together, except the salad dressing. When ready to serve, mix in the salad dressing.
Brown hamburger. Add chopped tomatoes, soup, water and noodles. Simmer for 30 minutes. Add cheese slices on top after mix is simmered.
Mix the sugar, cocoa, butter, eggs and vanilla. Add the rest of the ingredients. Grease a shallow 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cut off all but 2-inches of beet tops. Leave beets whole with root ends attached. Heat water, vinegar and salt to boiling. Add beets. Heat to boiling. Reduce heat, cover and cook until tender, 35 to 45 minutes. Drain. Run cold water over beets. Slip off skins and remove root ends. Cut beets into slices. Place beets and onion in glass or plastic bowl. Heat remaining ingredients to boiling. Reduce heat. Simmer, uncovered, 2 minutes. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours. Makes 3 1/2 cups.
Mix sugar, flour, spices, salt, soda and egg together. Add shortening and water; mix well. Add nuts and raisins. Make 1-inch balls on cookie sheet; leave space between. Bake at 375° until light brown.
Preheat oven to 375°. Place nuts on a cookie sheet in oven for 15 minutes, stirring every 5 minutes. Remove from oven. Put nuts in a strainer with large holes, like a French fry basket, and shake off the skins or take nuts outside and blow off the skins. Set aside. Grease the 2 cookie sheets with margarine or butter. Cook sugar, water, cinnamon and salt to soft ball stage 236° without stirring. Remove from heat; add the vanilla, then add nuts. Stir quickly until all nuts are coated, then turn out on a greased cookie sheet. Cool, then separate.
Bake cake in 13 x 9-inch pan as directed. Cool well. Blend milk, cream cheese and pudding mix well. Spread over cake. Sprinkle pineapple over all. Frost with Cool Whip. Refrigerate overnight. Garnish with strawberries.
Preheat oven to 350°. Grease an 8-inch square pan. Combine cookie mix, contents of buttery flavor packet from mix, egg and water in a large bowl. Stir until thoroughly blended. Divide cookie dough in half. Press half the dough evenly in pan. Cut each chocolate bar into 12 sections and arrange into 4 rows with 9 sections in each row. Place spoonfuls of Marshmallow Creme on top of chocolate. Spread to cover. Drop remaining cookie dough by teaspoonfuls on top of Creme. Spread slightly with back of spoon. Bake at 350° for 25 to 30 minutes. Cool completely and cut into squares. Makes 9 squares.
Combine juice and cornstarch in small saucepan; thicken over low heat until clear. Add margarine, cinnamon and Equal. Mix with apples. Place in prepared crust. Bake at 350° for 1 hour.
Slice onions thin. Melt butter in large pot. Saute onions in butter for 1 1/2 hours over low heat. Add remaining ingredients except bouillon. Saute for 10 minutes over low heat. Add bouillon; simmer 2 hours. Season with salt and pepper. Fill soup bowls with soup. Slice a piece of French bread and drop into each bowl. Top with generous amount of grated Swiss cheese. Place in broiler for about 5 minutes or until cheese is bubbly.
Measure flour, salt and baking powder in bowl. Cut in shortening to size of peas. Get enough dough for one crust and place on floured cloth or board. Roll out to fit pie pan and place in pan. Repeat for top crust.
Shell: Sift 1 cup sugar and cream of tartar together. Beat whites of eggs in stiff peaks, but not dry. Slowly add sugar, beating constantly. Spread meringue on bottom and side of well-greased pie pan. Make bottom 1/4-inch thick, side thicker. Sprinkle 2 tablespoons coconut on top and bake at 275°.
Preheat oven to 400°. Grease 12 muffin tins. Soak oats in milk for 15 minutes. Add egg, oil, molasses and apple. Mix well. Sift flour, baking powder, cinnamon and salt. Add to oat mixture. Stir until just combined. Fill muffin tins 1/2 to 3/4 full. Bake 20 minutes. Makes 12 muffins. Has 102 calories.
Mix together in 9 x 13-inch pan. Put 1 cup of crushed potato chips on top. Bake at 375° for 1 hour.
Cream cheese, sugar and margarine until fluffy. Add flour gradually until well blended. Bake on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cream butter and sugar. Add eggs, one at a time, and beat until fluffy. Add flour, a little at a time, and then the lemon extract. Grease a tube pan with butter and dust with flour. Bake 1 1/2 hours at 300°. Very good.
Chop all vegetables into 1/2-inch pieces. Remove as many of the hot pepper seeds as desired to determine how hot you want the salsa (the more seeds you leave in, the hotter the salsa). Saute the vegetables in hot oil in skillet for 5 to 10 minutes. Add remaining ingredients. Simmer for 1 to 2 hours, until at least half the liquid boils off. Freezes well. Use refrigerated salsa within 2 weeks. A great way to use your garden produce!
Cook spinach and drain very well. Combine with rest of ingredients. Mix thoroughly. Roll into balls the size of large marbles. Freeze on cookie sheets; remove and store in plastic bag in freezer. To serve, bake 10 to 15 minutes at 350° or until lightly browned (7 to 10 minutes, if unfrozen). Makes about 80.
Cook broccoli for 5 minutes on top of stove and then put in oven with remaining ingredients for 20 to 25 minutes at 350°.
Cook noodles by directions on the package. Drain. Cook together hamburger and onion. Turning meat with fork, add tomato paste and seasoning. Add corn and cook 3 or 4 minutes.
Pour pie filling evenly in a 13 x 9-inch pan. Sprinkle cake mix evenly over pie filling (do not stir). Put butter in rows over entire cake mix. Bake at 350° for 1 hour. Enjoy!
Preheat oven to 350°. Spread apples evenly in baking dish (8 x 8 x 2-inch). Sprinkle with salt, cinnamon and water. Mix flour, sugar and margarine until crumbly. Spread crumb mixture over apples. Bake uncovered about 40 minutes or until lightly brown.
Mix flour, mayonnaise and enough milk to make paste. Put into a greased muffin pan. Bake at 400° until golden brown.
Boil eggs. Break spaghetti into small pieces before boiling. Chop vegetables up fine. Sprinkle liberally with Johnny's Salad Elegance. Mix in Zesty Italian dressing and toss.
Marinate the brisket in all the ingredients, except barbecue sauce, for 24 hours. Remove the brisket from marinade and place in a baking dish and pour on the barbecue sauce. Cover and bake at 300° for 4 to 5 hours.
Dissolve red hots in boiling water. Add jello and applesauce. Chill and serve.
Put first 4 ingredients in a pan, bring to a boil and boil for 4 minutes, stirring constantly. Remove from stove and add last 4 ingredients. Stir until well mixed. Drop by teaspoonful on waxed paper.
Cut off the stem ends of the peppers; remove the seeds and discard. Boil pepper shells for 5 minutes in lightly salted water; drain. Combine remaining ingredients and stuff peppers. Wrap in a double layer of heavy-duty aluminum foil. Bake in medium hot coals for 20 to 30 minutes.
Heat oven to 350°. Grease and flour 9 x 13 x 2-inch pan. Mix crumbs, nuts, brown sugar, cinnamon and butter; set aside. Blend mix, water, oil and eggs at low speed, about 30 seconds. Then beat at medium speed for 3 minutes, stirring occasionally.
Mix the vanilla wafers and 1 stick butter or oleo and press in a 9 x 13-inch dish. Let set in freezer.
Mix shortening, sugar, eggs and molasses. Sift together and stir in flour, soda, salt and cinnamon.
Roll vanilla wafers into crumbs and set aside. Put Cool Whip into a large mixing bowl. Melt chocolate bars in a double boiler and pour into bowl with Cool Whip. Stir together. Place in refrigerator for 5 minutes, then take spoonfuls and roll in crumbs. Keep in refrigerator until ready to serve.
Beat the shortening, sugar and peanut butter. Add eggs, water and vanilla until creamy. Add dry ingredients. Mix well. Refrigerate 1 hour. Roll in balls. Bake at 350° for 20 minutes.
Boil water. Make brine with salt. Peel garlic and put on bottom of jar with half dill. Pack cucumbers in a jar. Put in spices. Add brine. Put rest of dill on top. Add heel of rye bread. Fill to top with brine. Cover. Set at room temperature 1 week. After that, refrigerate.
Melt oleo; add flour and stir. Add water and cook until thick. Put a slice of onion on each burger. Pour gravy over burgers. Cover. Simmer 30 to 40 minutes.
Melt together the chocolate and the margarine. Beat together the eggs and the sugar, then drizzle in the melted chocolate mixture. Add the flour, baking powder and salt. Refrigerate for at least 5 minutes. Roll into balls and roll in the confectioners sugar. Place on a greased cookie sheet and bake at 350° for 15 minutes.
Mix all ingredients together. Bake in a greased and floured loaf pan at 350° for 1 hour.
Boil water and sugar until caramelized about 3 to 4 minutes. Stir in almonds. Spread on wax paper to cool. Break into pieces. Mix vinegar, oil, Tabasco, curry and brown sugar. Toss spinach with fruit, dressing and almonds. May substitute other fruits.
Melt the butterscotch bits in double boiler. Remove from heat and stir in a can of cocktail peanuts and chow mein noodles. Drop by spoonful	on foil covered cookie sheets. Place	in cool area or refrigerator until firm. Makes a very large batch. Takes about 15 minutes to make. You can very easily cut this recipe in half by simply using 1 package of bits, etc. Don't make them too large as they are very sweet and smaller looks neater for a party tray.
Mix all the ingredients except for the cheese and pour into 1 1/2-quart casserole dish. Top with grated cheese. Bake at 300° for 25 minutes or until cheese is lightly browned.
Cook noodles like on box. Brown hamburger. Add hamburger to sauce. Dice onion; add to sauce. Put one layer of sauce in ovenproof pan. Put one layer of cheese and one layer of noodles. Repeat each until all ingredients are used. Cook in oven at 350° for 45 minutes.
Pour 2 cups cold milk into bowl; add pudding mix. Use electric mixer at low speed for 1 to 2 minutes. Place Twinkies on bottom of another flat bottom bowl. Drain and add the juice from the pineapple. Add pudding mix; next, add the crushed pineapple. Then add Cool Whip. Let chill for 3 hours. Makes 12 servings.
Prepare vanilla wafer crust (reserving 2 tablespoons crumb mixture). Pack into a 9-inch pie pan and chill in refrigerator at least 2 hours before making filling. Prepare pudding according to package directions using the skim milk. Allow it to cool for 1/2 hour. Spoon pudding carefully into chilled pie shell and chill until pudding is firm. Spread whipped topping gently across top of pie with a spatula. Scatter the reserved crumbs on top.