HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend shortening with brown sugar and unbeaten egg; add rolled oats and coconut. Mix well after each addition. Sift dry ingredients together and add to creamed mixture. Add vanilla. Roll into little balls and drop on cookie sheet. Flatten with fork. Bake in 375° oven for 12 minutes.
Mix the condensed milk with the lemonade. Fold in the thawed whipped topping. Put this mixture in the pie crust. Refrigerate for at least 4 hours before you serve it. No cooking is required to prepare this pie. Serves 8. (You can garnish with a lemon slice or twist.)
Beat eggs; mix well with the melted butter, vanilla, sugar and vinegar. Bring the raisins to boil in water; drain. Add to first mixture with the pecans. Pour into unbaked pie shell. Bake at 375° for about 40 minutes. Do not try to increase this recipe. A lot like pecan pie - good!
Add gelatin to cold water. Heat soup to boiling; remove from heat and add gelatin. Stir until dissolved. Add crumbled cheese and remaining ingredients. Let stand in refrigerator until set.
Cook sausage until brown. In a double boiler, melt cheese. Add other ingredients, including sausage. Serve warm with tortilla chips. (Also good served over scrambled eggs.) A good dish for a buffet or party.
Mix butter and brown sugar. Stir in skillet until crack stage (270° or 290°). Put chopped almonds on bottom of sided cookie pan. Pour the cooked concoction on top of almonds. Top with melted Hershey candy bars. Sprinkle with more nuts. Let cool. Break apart.
Combine all ingredients in bowl; mix well. Store in airtight container. Mix 3 or 4 teaspoons with 1 cup hot water for each serving. Fill small decorated jars with coffee mix for good gifts.
Fry bacon, onion and green pepper together. Dissolve bouillon cubes in water. Add bacon mixture, rice, tomatoes, parsley, meat and salt. Mix together well. Turn into a buttered baking dish. Bake, uncovered, for about 45 minutes in a 375° oven. Serves 5 to 6.
Beat egg white. Add brown sugar and vanilla. Dip nuts in mixture; put on a cookie sheet. Bake at 250° for 30 minutes. Cut heat off and let stay in oven for 30 minutes.
Preheat oven to 375°. Sift flour with baking soda and salt. Set aside.
Cut peppers in half lengthwise, discard seeds and membranes. Place peppers, cut side down, on a baking sheet. Flatten with palm of hand. Broil 5 1/2-inches from heat, 15 to 20 minutes or until charred. Place in a heavy-duty zip-top plastic bag. Seal and let stand 10 minutes. Peel peppers, discard skins. Chop peppers. Cook corn in oil in a skillet over medium-high heat for 4 minutes, stirring constantly. Add garlic, cook 1 minute. Reduce heat to medium, stir in peppers, tomatoes and remaining ingredients. Remove from heat, let cool. Store in refrigerator. Yield: 5 cups.
Rinse and pick over beans. Soak beans in water to cover for 4 hours. Drain. Add water to cover and simmer about 1 hour. Mix beans with other ingredients in a large casserole with tight fitting cover. Add enough water to cover beans well. Bake, covered, in a 350° oven for 4 to 5 hours until beans are soft and most of the liquid has been absorbed. Stir mixture every hour during cooking. Add boiling water as necessary if beans become dry.
Cook corkscrew macaroni in lightly salted boiling water in a large pot for 7 minutes. Add frozen vegetables; return to boiling. Cook for 2 minutes more or till pasta is tender. Drain well.
Cook hamburger and drain. In large pan, add puree, kidney beans, onion, cabbage and chili powder. Mix well together. Sprinkle lightly with garlic powder. Cook on low for 2 hours and serve.
Preheat oven to 400°. Grease 12 muffin cups. Bake 15 to 18 minutes.
Preheat oven to 375°. Cream peanut butter, Crisco, brown sugar, milk and vanilla until well blended. Add egg. Beat until blended. Combine other ingredients. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet. Flatten slightly with fork. Bake for 6 minutes.
Boil sugar, salt, vinegar and oil and then cool. Add to vegetables and toss well. Refrigerate 24 hours before serving. Will refrigerate up to two weeks.
In a large skillet, brown beef, onion and garlic. Drain fat. In another large pan, mix the milk, olives, chilies, sauce and soup and bring to a boil. Add meat and mix together. Remove from heat.
Combine flour, sugar and salt in saucepan. Add milk gradually. Add beaten egg yolks to small mixture. Stir thoroughly and return to saucepan. Cook over medium heat until bubbly (about 2 minutes). Remove from heat and add butter, vanilla and coconut. Top with meringue and brown in oven.
Stir all together. Bake 45 minutes at 350° in a greased Bundt pan. Cool; remove. (I always remove the cake when the pan is cool enough to pick up with my bare hands.) Sprinkle with powdered sugar.
Heat oven to 350°. Melt butter in saucepan. Mix cereal crumbs, onion, salt and pepper in a bowl. Dip chicken in butter, then into cereal mixture. Place skin side up in ungreased baking pan. Pour remaining butter over chicken. Bake, uncovered, 1 1/4 to 1 1/2 hours or until chicken is done. Serves 4.
Let rabbit stand overnight in fridge with chopped onion, 1/2 cup vinegar, salt, pepper and water. Next day, stew rabbit 2 to 3 hours with 1 cup water, 1 tablespoon vinegar, Worcestershire sauce, bay leaf, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Cook in crock-pot or slow cooker. After cooking, take rabbit out. Debone and replace rabbit in broth. Add another cup of water. Add celery, potatoes, 2 onions, carrots and green pepper. Cook 2 to 3 hours or until vegetables are tender. Serves 6.
Cook chicken and remove bone and skin. Chop celery and walnuts. Shred cheese. Combine all ingredients (except bread crumbs) in mixing bowl. Turn into sprayed casserole dish and top with bread crumbs. Bake at 350° for 25 minutes.
Prepare brownie mix according to recipe. Spread in 9 x 13-inch pan.
Combine cheese and butter in mixing bowl. Mash together until well combined. Stir in flour, salt and red pepper. Add Rice Krispies and mix well. (Dough may be refrigerated.) Drop by teaspoonfuls (1-inch apart) onto an ungreased cookie sheet. Flatten slightly with a fork. Bake at 350° for 12 minutes. Makes 6 dozen.
Cook broccoli and drain. Combine broccoli and other ingredients in a bowl. Mix well. Pour into a greased casserole dish. Add cooked pieces of chicken breast into casserole. Bake at 350° for 30 to 40 minutes.
Mix well. Boil briskly 2 minutes or until spoon coats. Remove from heat and beat until creamy.
Bring juices to boil, then turn to simmer. Add cheesecloth, tied with spices, and simmer for 30 minutes. Remove bag and keep warm. Crock-pot is great to keep warm. Makes house smell great, too.
Saute first 4 ingredients 10 minutes. Add tomatoes. Cover; simmer 20 minutes. Beat eggs, seasonings and 1/4 cup cheese. Add vegetables. Pour half of the mixture into greased 10-inch pie pan. Top with 1/4 cup cheese. Layer remaining mixture and cheese on top. Top with Mozzarella cheese. Bake at 350° for 40 to 45 minutes or until set. Serves 5 to 6.
My daughter Mollie said, "You can't give exact quantities." But it is delicious; flaking the crabmeat, crumbling the crackers up in your fingers, adding the mayonnaise and sauteing the cakes in butter or butter-like substitute.
Brown meat in butter. Add salt, sugar and garlic salt. Mix in tomato sauce. Cook noodles and drain. Mix cream cheese, sour cream and onions. Layer noodles, meat mixture and cream cheese mixture in a greased casserole. Top with grated cheese. Bake covered at 350° for 30 minutes. Serves 8.
In saucepan over medium heat, cook 2 to 3 minutes, until peanut butter pulls away from side of pan. Pour into graham cracker crust and pat down. Top with Cool Whip. Refrigerate overnight before serving.
Cream together shortening and sugars. Add eggs and vanilla. Beat well. Add flour, salt and soda; mix well. Stir in chips and nuts. Drop onto ungreased cookie sheet. Bake 12 minutes at 350°.
In heavy-bottom pot, melt butter over medium-low heat. Add garlic (do not brown). Stir in whipping cream until simmering. Let sauce heat until reduced by 10 percent. Season to taste with salt and pepper.
Cook peas according to package directions, omitting salt and fat; drain. Combine peas and next 3 ingredients in a medium bowl. Combine mayonnaise, mustard, salt and pepper; add to turkey mixture, stirring well. Spoon mixture into an 11 x 7 x 2-inch baking dish coated with cooking spray; arrange tomato slices on top. Combine crushed cereal and margarine; sprinkle over casserole. Bake at 350° for 20 to 25 minutes or until thoroughly heated. Yield: 6 servings (200 calories and 13% fat per serving).
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans and return to Dutch oven. Add broth, water, onion, garlic and salt. Bring to a boil; cover and reduce heat. Simmer 2 hours, stirring occasionally. Add chicken, green chiles, cumin, oregano, red pepper and cloves. Cover and cook 30 minutes. Spoon into serving bowls and top with cheese.
Drain oranges, reserving 2 tablespoons liquid. Combine oranges and liquid with remaining ingredients; mix lightly. Cover and chill up to 2 hours before serving. Makes 4 to 6 servings.
Wash, trim ends and break green beans into 1 to 2-inch pieces. Pack beans tightly into jars, leaving 1/2-inch headspace. Add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill jar with water and leave 1/2-inch headspace. Put jars in pressure cooker. Add water in pot about 4 inches on jars. Cook on 10 pounds pressure (240°) for 20 to 25 minutes. Take off heat and let pressure out before opening.
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Sprinkle butter crumbs over. Bake at 350° for 20 minutes.
Melt 1/4 cup butter in a large skillet; add chicken pieces and cook until browned. Remove chicken from skillet, reserving pan drippings in skillet. Set chicken aside. Add mushrooms and next 5 ingredients to pan drippings in skillet and saute until vegetables are tender. Add chicken; reduce heat and cook 15 minutes or until chicken is done and mixture is thoroughly heated. Set aside and keep warm. Cook fettuccine. Place fettuccine in large bowl. Combine half and half, 1/2 cup melted butter, parsley, 1/4 teaspoon salt and pepper. Add half and half mixture to fettuccine. Toss gently to combine. Add chicken mixture and Parmesan cheese to fettuccine. Toss gently to combine.
Combine sugar and water in medium sized saucepan. Cook, stirring occasionally, until sugar dissolves. Cook over low heat an additional 5 minutes, continuing to stir. Remove from heat. Add butter and stir until melted. Cool slightly. Add orange juice and eggs. Blend well.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil 9 to 10 minutes (soft ball stage). Remove from heat and allow to stand until lukewarm (about 1 hour). Add vanilla and beat until mixture just begins to lose its gloss and holds its shape. Requires little beating. Quickly stir in nuts and cherries and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 pounds. Good Christmas candy.
Open can. Pour contents into saucepan. Add water and stir. Heat to desired temperature and serve. Serve with crackers, if desired.
Mix all ingredients in bowl. Pour in a greased skillet in center rack of oven at 375° until golden brown. Mm-mm good.
Trim cabbage stem and cut off bruised leaves. Quarter cabbage and shred finely. Brown meat in large saucepan; add onions and apples. Add wine and bring to a boil. Add cabbage, salt, pepper and sugar. Mix, then bake at 350°, covered, until cabbage is tender, about 1 1/2 hours. Stir in vinegar. Serves 8.
Saute ground beef in a large pot. Drain and rinse the beef. Wipe the pot dry and return the beef to the pot. Chop the potatoes (preferably leaving the skin on), onion, celery, carrots and green beans. Add to the pot along with crushed tomatoes, bouillon and water. Simmer until carrots are tender. Add sugar. Melt the margarine in a small bowl in the microwave. Add flour and stir with a fork. Add to the soup to thicken it. Simmer for about half an hour.
Heat oil in a small skillet over low heat. Add garlic; cook until golden, turning cloves over as they color (about 6 minutes). Add chopped basil and cook 10 seconds. Transfer to food processor. Add sour cream, Parmesan cheese, salt and pepper. Whirl until creamy. Pour into serving bowl.
In a heavy aluminum saucepan, combine semisweet chocolate chips, applesauce, and almond extract. Stir over low heat until chocolate is melted and blended with applesauce.
Mix eggs, milk and butter. Pour over bread and cheese. Use 10-inch skillet or shallow 2-quart casserole. Cover with foil, put in refrigerator and let it stay overnight. Put in cold oven at 300° for 1 hour to 1 hour and 10 minutes.
NOTE: 2-3 Tbsp of peanut butter may be added to this recipe for flavoring.
Brown ground beef with onion and green pepper over medium heat; remove grease. Place mixture on paper towels to absorb any other grease.
Mix ingredients together in a buttered baking dish. Bake at 275° for 2 1/2 hours. Stir occasionally during first 1/2 hour. Last 1/2 hour, add raisins.
Peel, remove seeds and cut 6 big cucumbers into small cubes. Use pickling cucumbers whole after cleaning. Cut up the onions finely. Put these in a non-metal container. Make a brine with the 1/2 cup of salt with enough water to cover the cucumbers. Soak overnight in the brine. Drain well in the morning. Clean and chop the red pepper. Put in a stainless steel or enamel pot. Add the pint of vinegar, sugar and cook until cukes are done. Do not boil. Mix in a bowl the turmeric, celery seed, flour, 1/2 cup sugar and add enough vinegar to make a paste. Stir into vegetable mixture and cook until thickened. If it doesn't thicken, add more sugar, flour and vinegar stirred to paste. Seal in hot jars.
Mix first 7 ingredients together, form into patties and brown. Add a can of tomato sauce and can of water. Cover and cook slowly.
Toss salad in large bowl. Add Fritos, Ranch Style beans and Tabasco sauce. Mix. Serve immediately.
Preheat oven to 350°. Prepare cake mix as directed on box. Pour 1/2 of the batter in a greased 9 x 13-inch pan. Bake for 15 minutes. Melt caramels, milk and butter in a saucepan. Sprinkle 1 cup nuts on cake. Sprinkle with chocolate chips. Pour caramel mixture over cake. Spoon remaining cake batter into pan and top with remaining nuts. Bake an additional 15 to 20 minutes.
Brown hamburger; saute with celery and onions. Drain. Put in large baking dish and add remaining ingredients. Mix all together and bake in 350° oven for 1 hour. May add chow mein noodles when you take it out of the oven.
Grease loaf pan. Preheat oven to 350°. Mix dry ingredients thoroughly. Mix sugar, shortening and eggs together until light and fluffy. Blend in the bananas. Add dry ingredients and stir just until smooth. Pour into prepared pan. Bake until firmly set when lightly touched in the middle, 50 to 60 minutes. Remove from pan after 10 minutes. Makes 1 loaf.
Mix as for pie crust. Roll or pat on cookie sheet (ungreased). Prick, cut and bake at 375° until it browns, then 325°. This will fill 2 1/2 cookie sheets.
Note: Use 2 eggs per omelet. Cut up olives, mushrooms, onions and ham. All of the ingredients are optional except for cheese. You can use fat-free cheese. Beat 2 eggs; pour in a skillet that is preheated with butter and put ingredients in the middle of eggs as in a line with the outer edge of eggs; use them as flaps and fold them one at a time to cover ingredients and whoopi you have some good stuff. Josh loves 'em.
Put shrimp in a baking dish and pour other ingredients over the shrimp. Bake at 350° for 25 minutes.
Mix soup and wine; set aside. Flour chicken. In heavy skillet, brown chicken in oil. Place in baking dish; pour soup/wine mixture over chicken. Bake at 350° about 45 minutes. Makes a nice, brown gravy and goes great with rice.
Put green chiles on bottom of 9 x 13-inch glass dish. Cover green chiles with cheese. Pour beaten eggs over entire dish. Cover and let set 2 to 3 hours or overnight. Bake, uncovered, at 350° for 1 hour (may be too long). Will be brown on top. Cut into small squares to serve.
Spread sugar cookie dough on pizza pan and bake until done. Mix cream cheese and marshmallows together. Spread on cooled cookie. Top with any fruit.
Chop onion, tomatoes and lettuce; toss with cheese, mayonnaise and hot sauce. Crunch tortilla chips and add to mixture; brown ground beef and add kidney beans and salt. Simmer for 10 minutes and mix into cold salad. Decorate with whole tortilla chips, avocado slices and tomato slices.
Brown meat on both sides after dipping in flour. Cut meat in small pieces, then add the rest of ingredients. Cook 1 hour on simmer.
Prepare gelatin in cold water (mix to dissolve). Strain juice from pineapple. Add hot water to pineapple juice in a pan and bring to a boil. Stir in gelatin. Add sugar and cool. Add pineapple and fruit juices. Pour into a wet ring mold.
Mix bread crumbs, salt, pepper, egg, onion and half the tomato juice. Shape into a loaf. Place in baking dish. Pour remaining tomato juice over the meat. Bake at 375° for 1 hour. Very good cold and slices well.
Dissolve the yeast and sugar in warm water in medium bowl. Add Bisquick and milk and mix until dough forms. On a surface dusted with baking mix, smooth into a ball and knead 10 times. Roll out to 1/2-inch thick; cut with a 2-inch cutter, dipped in baking mix. Place on an ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Bake at 425° for 6 to 8 minutes until golden brown. Makes 9 to 11 biscuits.
Cook and drain macaroni. Saute onion in butter. Add soup milk, cheeses and seasoning. Heat, stirring often, until cheese melts.
In 2 cup measuring cup microwave water on High until boils, approximately 2 to 3 minutes. Add salt, baking soda and foil. Dip flatware into mixture and watch tarnish disappear. Wash flatware in soapy water, rinse and dry. Makes 1 cup.
Layer 1 can of peas and carrots, half of the ground beef, half of the onion, peppers and soup in a casserole dish. Repeat layers. Bake at 350° for 25 to 30 minutes. While hot, sprinkle grated Cheddar cheese on top.
Under broiler, brown chicken breasts. Mix remaining ingredients; pour over chicken. Bake at 350° for 1 hour; baste now and then.
Mix sour cream and milk. Stir into beaten eggs. Sift dry ingredients into eggs and milk mixture. Drop into skillet full of hot oil (375°) about 3 tablespoons at a time from funnel. Fry until golden brown on one side. Turn and fry on the other side for 1 or 2 minutes. Remove from oil. Drain. Shake powdered sugar over cakes before eating.
Beat all ingredients with mixer. Bake in unbaked pie shell for 10 minutes at 400°. Reduce heat to 300° and continue baking until set.
Mix pumpkin, sugar, salt & spices. Add ice cream & mix well. Put into crust & freeze.
Mix cream cheese, butter and confectioners sugar in a small bowl. In another bowl, mix milk, vanilla pudding and Cool Whip. Add second mixture to first mixture. Crush Oreo cookies.
Heat oven to	400°. In large skillet, brown ground beef; drain. Stir in barbecue sauce, onion and brown sugar; heat until bubbly. Remove from heat,	set aside. Separate biscuits into 10, place each biscuit in ungreased muffin cups. Press dough to cover bottom and sides of cup. Spoon hot meat mixture into cups. Sprinkle evenly with cheese. Bake at 400° for 10 to 15 minutes or until crust is golden brown.
Bake at 350° for 30 to 25 minutes in 9 x 13-inch pan.
Mix together eggs, milk, salt, mustard. Fold in sausage, cheese, bread; add onion, pepper, if desired. Pour mixture into 9x13 inch casserole. Refrigerate over night (can freeze).	Remove from fridg or thaw 30 minutes before baking. Bake at 350° for 45 minutes or until set.
Brown and season meat and onion. Add 1/2 cup rice, chicken rice soup and can of mushroom soup. Mix well and put in baking dish. Corn flakes or chips may be crumbled over top or left plain. Bake for 30 to 35 minutes at 350°.
Combine chicken, celery, almonds, onion, lemon juice and pepper. Add mayonnaise and toss. Pour into greased 9 x 13-inch casserole dish. Sprinkle top with grated cheese and finish with potato chips. Bake in preheated oven at 350° for 20 to 25 minutes.
In large bowl, combine turkey, sausage, ground beef, salt, eggs, onion powder, chives, basil, thyme and flour. Mix well. Roll into balls. Deep fry or bake. In large kettle or skillet, combine over low heat stewed tomatoes, vinegar and brown sugar. To this mixture, add meatballs. Simmer 1 hour.
Sift flour, baking powder and salt. Melt butter in saucepan. Add sugar, eggs, vanilla, flour mixture and nuts to melted butter. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Yields 20 to 30 cookies.
Brown meat with onion; add tomatoes and Italian sauce. Bring to boil then simmer, covered, for 1 hour. Cook noodles, drain. Layer noodles, meat mixture, each kind of cheese. Repeat layers, ending with Parmesan cheese. Bake in 350° oven for 45 minutes.
Place bread in greased 8 x 12-inch casserole dish. Top with cheese. Brown sausage; drain and pat dry with paper towels. Put sausage on top of cheese. Beat eggs with 2 1/4 cups milk and dry mustard. Pour over top of sausage. Cover and refrigerate overnight.
Heat oven to 350°. Prepare Rice-A-Roni mix as package directs. Set aside. Crumble meat in a 10-inch skillet; add onion and brown meat and onion. Drain, reserving drippings in skillet; set aside. Add zucchini and garlic to drippings in skillet and saute over medium-high heat 1 minute. Cover; continue cooking over low heat about 4 minutes or until crisp-tender. Combine prepared Rice-A-Roni, meat mixture and 1 1/2 cups Prego sauce; add basil. Spread into 11 x 7-inch baking dish. Sprinkle with 1 1/2 cups cheese. Top with zucchini. Pour 1/2 cup Prego sauce over zucchini. Top with remaining 1 1/2 cups cheese. Bake 25 to 30 minutes. Let stand 5 minutes before serving.
Leave cheese out until soft. Mix all ingredients. Put mixture in freezer for about 30 minutes, then form into balls or logs. Roll in finely chopped pecans. Makes two large balls or three smaller logs.
Place okra in a bowl and pour milk over it. Cover; shake to saturate. Leave in refrigerator overnight. When ready to prepare, drain okra in a colander. Mix flour, corn meal, salt and pepper in a bowl. Put okra in mixture and coat by stirring or shaking in a bowl with lid closed tight. Heat oil in a frying pan; add okra and fry until golden brown, stirring twice. Remove; drain.
Saut in butter the onion and garlic. Add flour and stir in chicken broth. Add lettuce. Cover and cook (simmer) 20 minutes. Cool. Puree in blender or processor 1/4 portion at a time. Return to pot. Add salt and white pepper. Bring to a boil and remove from heat. Stir in half and half.
Mix dry ingredients. Mix applesauce, syrup, egg whites and molasses. Alternately add dry ingredients and milk mixed with vinegar. Beat after each addition. Pour into 8-inch square pan. Bake at 350° for 50 minutes.
Beat eggs. Blend oil, corn and sour cream. Blend cornmeal, salt and baking powder. Blend all together. Bake at 375° for 30 to 45 minutes.
Fry bacon crisp; remove bacon from pan. Add onion to bacon fat; cook slowly until soft and lightly brown. Add beef; sear thoroughly. Combine vegetables, liquid, cooked noodles, bacon and seasoning with meat. Stir and mix ingredients together. Pour into 3-quart casserole (greased). Bake at 325° for two hours, covered. Sprinkle top with grated cheese (optional).
Boil 1 minute; cool. May add red food coloring. Pour over whole or cut strawberries. Makes 3 pies.
Mix green pepper with onion and butter. Cook until soft. Mix with other things and put in big casserole dish. Put grated cheese on top and cover with bread crumbs. Bake at 300° until it bubbles.
Combine all ingredients in blender. Mix for 1 minute. Refrigerate. Better if made in advance of use.
Mix all ingredients together. Top with bread crumbs. Bake at 350° for 1 hour.