HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter at medium speed until creamy. Gradually add sugars and pudding mix, beating well. Add eggs and vanilla extract, mixing well. Combine flour and baking soda; add to batter. Mix well. Stir in chocolate morsels. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Stir together egg yolks, lemon peel and juice; set aside. In a saucepan thoroughly mix sugar, cornstarch and salt; gradually stir in boiling water. Bring to a boil over medium heat, stirring briskly; continue to stir and let boil until clear and smoothly thickened, about 3 minutes. Carefully stir in egg-lemon mixture and boil, stirring about 2 minutes. Remove from heat, stir in butter. Cool 5 minutes and pour into baked pastry shell.
Combine in a saucepan the first 4 ingredients. Cook over low heat, stirring constantly, until it boils. Cook without stirring to 236° or until dropped in cold water and forms a soft ball. Add the 2/3 cup pecans. Continue cooking to 290° (soft crack) and mixture changes to a deep color. Stir in the soda. Turn out on greased sheet. Spread to 1/4-inch thickness. Immediately spread with the chocolate chips or chocolate bars. Sprinkle with 1/2 cup pecans. Cool and break into pieces.
Cook sugar, flour, eggs and lemon juice until thick; cool. Combine pineapple and Cool Whip. Stir in apples and 1 1/2 cups of peanuts, then stir in the cooled mixture. Top with remaining crushed peanuts.
In a 2 1/2-quart saucepan, combine sugar, milk and margarine. Cook over medium heat, stirring constantly until mixture comes to a full boil. Boil 3 minutes. Remove from heat and add chocolate chips.
Grease a 9 x 9-inch pan. Cover and refrigerate overnight. Bake, uncovered, at 325° for 45 to 50 minutes.
Heat oven to 425°. Bake hash browns in pie plate for 10 minutes. Remove from oven and press into bottom of plate and up sides. Bake 10 minutes. Remove. Turn heat to 350°. Brown sausage, onion and green pepper. Drain. Combine remaining ingredients. Place sausage mixture in bottom of crust. Pour milk and egg mixture on top. Bake 30 minutes. Let stand 5 minutes. Makes 4 to 6 servings.
Combine ingredients. Put mixture in ice cream freezer and put milk 1 1/2-inches from top. Add 4 bananas mashed for variety or 1 1/2 cups of Hershey's chocolate syrup.
Cook macaroni for 10 minutes. Meanwhile, preheat oven to 350°. Butter a 2-quart casserole dish.
Brown meat and remove fat. Add next 5 ingredients. Simmer 30 minutes. Meanwhile, in separate dish beat eggs. Add remaining ingredients (except Mozzarella cheese). Set aside, then cook lasagna noodles until tender. In a 13x9x2 inch pan, arrange a layer of noodles, then 1/2 of cheese mixture, then a layer of Mozzarella cheese, then meat sauce. Repeat, making sure to end with meat sauce on top. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
In a 9 x 13-inch casserole dish, put brown sugar, enough to cover bottom of pan. Put sliced onion over brown sugar and browned pork chops over onion. Put more brown sugar over chops and more onion slices. Put tomato soup over. Put 1 can of water around dish. Cover dish. Bake at 350° until tender (approximately 1 hour).
Mix eggs and sugar. Add flour mixture then add 1/2 c. hot milk. Bake at 350° for 30 - 35 minutes.
Heat oven to 400°. Grease 10-inch quiche dish or 10 x 1 1/2-inch pie pan. Sprinkle bacon, cheese and onion in pan. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater; pour into pan. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes before serving. Makes 6 servings. Good for brunch!
Brown meat. Halve zucchini. Scoop out center, leaving 1/4-inch shell. Place in baking dish. Chop zucchini center and mix with next 7 ingredients. Spoon into shell and top with spaghetti sauce. Bake in 350° oven for 30 minutes.
Melt together the butter and marshmallows. Add food coloring and stir. Pour in corn flakes. Stir and coat. Drop onto waxed paper. Add red hots on top.
Melt butter in skillet. Add beans, sugar, salt, dill seed, pepper and dressing mix. Mix well and heat through. Add crumbled bacon.
Cook noodles as shown on package. Drain and cut in half, crosswise. In pan cook other ingredients, stirring until thickened. Season with salt and pepper. In buttered Pyrex dish layer 1/3 noodles, sauce, cheese and chicken. Repeat layers twice. Bake in oven until cheese is well melted.
Cut chicken breasts into 1/2-inch strips. Combine paprika, salt and pepper in a small bowl. Add chicken and stir until all seasonings are worked into chicken. Cut sausage into 1/4 inch pieces; remove casing. Drain and coarsely chop tomatoes. Add enough water to chicken broth to make 3 3/4 cups. Bring to a boil in a 12 inch skillet. Stir in turmeric, saffron, rice, onion, garlic, chicken, sausage and tomatoes. Reduce heat, cover tightly and simmer 20 minutes. Remove from heat. Stir in shrimp and green pepper; top with clams. Let stand, covered, until all liquid is absorbed, about 5 minutes.
Saute celery and onions. Add chicken broth. Cook spaghetti and set aside. Cook chicken; take off bone and cut into bite size pieces. Add all together. Then, add mushroom soup, olives, spaghetti and toasted almonds. Put in a large baking dish and let stand for 1 hour. Bake for 30 minutes at 325°. Take out and sprinkle cheese over top and continue baking for 15 minutes or until cheese is melted and slightly browned.
Cook celery and onion in oil. Add meat and brown. Then add the sauces. I add garlic or any seasoning I so desire. Simmer for at least an hour. Arrange in dish: cooked lasagna noodles, cooked sauce, cottage cheese, Mozzarella cheese. Cover with Parmesan cheese. Bake until bubbly, about 1 hour.
Cream butter. Add 2 cups sugar and mix until fluffy. Add eggs, one at a time, and beat well. Fold in cream, vanilla, flour, baking powder and salt. Place the 4 teaspoons sugar, cinnamon and nuts in a bowl and stir.
Slightly beat eggs. Blend in sugar and flour. Heat milk. Do not boil. Add small amount of warm milk to sugar mixture, enough to make the mixture thin. Then pour the mixture back into the heated milk. Heat to a scald, stirring constantly, on medium heat for about 35 minutes. Let cool at room temperature. Add vanilla while cooling. Freeze in 4-quart freezer.
One package of crescent rolls equals two long rectangles. Pinch seams together. Spread rectangles with cream cheese. Sprinkle remaining ingredients on top. Roll rectangles (like cinnamon rolls). Pinch seams. Wrap in Saran Wrap. Chill.
Drain artichokes and mash with fork. Add mayonnaise and cheese. Place in greased baking dish and bake in preheated 350° oven for 35 minutes. Serve hot with crackers.
Mix in double boiler over boiling water, the sugar, cornstarch and salt. Stir in milk gradually. Cook until slightly thickened, about 10 minutes. Beat eggs slightly. Stir a little of the custard into the eggs, slowly, gradually adding a little more of the custard, until all has been combined. Cook 5 minutes. Chill overnight.
Heat oil in a 3-quart saucepan over moderate heat for about 1 minute. Add the onion, green pepper, beef and garlic. Cook, uncovered, stirring frequently, for 7 to 8 minutes or until onion is soft and beef is browned. Add tomato sauce, cumin, cayenne pepper, chili powder, oregano and salt. Cover; reduce heat and simmer 20 minutes. If mix becomes too thick, add 2 to 3 tablespoons water, stirring occasionally. Add beans. Cover and simmer for 5 more minutes.
Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly, until thickened. Add lemon juice. Cool to room temperature.
Combine roast, mushroom soup (rinse out each soup can with 4 ounces water) and add bouillon cubes. Bake 2 to 3 hours until almost done. Stir occasionally. Add onions. Cook 15 minutes. Add carrots and potatoes. Continue cooking for 1 hour or until carrots and potatoes are done.
Wash potatoes. Rub with small amount of oil. Bake in 350° oven for 30 to 40 minutes. Cool. Make hole in top of potato with a sharp knife. Remove top and insides, leaving a lining of potato. Fill with sour cream, minced onion and salt. An hour or ahead of serving, put tiny bit of caviar on top. Refrigerate.
Boil kielbasa for 20 minutes.* Cut into 1/2-inch pieces. Mix remaining ingredients together in stove pot or large microwavable cup. Bring to a boil. Add kielbasa to stove pot and bring back to boil. Remove from heat and serve.
Mix all ingredients together, then bake in a greased 9 x 13-inch pan for 45 minutes at 350°.
Cook pineapple, sugar and flour together until thick. Cool. Slice one layer of bananas on bottom of baked pie shell. Sprinkle a layer of coconut. Sprinkle a layer of pecans. Then pour cooled pineapple over layers. Top with Cool Whip. Chill in refrigerator. Makes 2 pies.
Sprinkle yeast and sugar into 1/4 cup very warm water and let stand for 5 minutes; then stir. Mix flour and salt in a large bowl. Make a well in center and drop in whole eggs, oil, 1 1/4 cups very warm water and the yeast mixture. Work liquids into flour. Turn out onto lightly floured board and knead until smooth and elastic. Put into greased bowl and turn to grease top of dough. Cover and let stand in warm place for one hour, punch down, cover and let rise 35 minutes or until doubled in bulk. Divide dough into three equal parts and between lightly floured hands roll dough into three ropes of even length. Braid and put on greased baking sheet. Cover and let rise 20 minutes or until light. Brush with egg yolk and sprinkle with poppy seed. Bake at 375° about 45 minutes. Check after 15 minutes and if braid is very brown, cover with foil.
Put ice cream in refrigerator to soften before using. Put all ingredients in blender and mix.
Combine nuts, dates and cherries. Stir together flour, sugar, baking powder and salt. Add to nut mixture; stir until well coated. Beat eggs until foamy; add vanilla. Add to nut mixture. Mix well. Pour into greased and wax paper-lined 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing.
Sift together flour, baking powder, salt and sugar. Beat eggs in small mixing bowl for 1 minute. Add milk and then dry ingredients. Beat until blended, scraping bowl. Blend in shortening. Bake in preheated waffle baker. Makes 4 full size 4 section waffles or 8 smaller ones.
Place in casserole when cheese has melted. Top with crushed corn flakes and grated cheese. Bake at 350° for 30 minutes.
Soak beans in water to cover overnight. Drain. Add the water, ham bone, pork, celery salt and onion. Cook beans until very soft. Remove bone and pork. Dice the meat. Press the remaining bean mixture through coarse colander or cream thoroughly with wooden spoon. Combine with meat, adding the mustard, salt and pepper. Heat to boiling, stirring. Garnish with parsley. Makes 8 to 10 servings.
Melt shortening and first 3 ingredients until melted and smooth. Add sugar and vanilla.
Boil first 4 ingredients 4 or 5 minutes or until mixture forms a soft ball in water. Remove from stove and add peanut butter, vanilla and quick oats. Drop on waxed paper. This is a quick cookie. It tastes like fudge. Peanut butter and oats make this a nutritious snack.
Brown the ground turkey in a little oil. Mince the fresh ginger. Chop the scallions. Mince the cloves of garlic until very fine. Add the ginger, scallions and garlic to the browned meat. Cook 20 minutes. Stir in the soy sauce, sesame oil and hot sauce. Sprinkle with sesame seed and ground pepper. Serve in romaine lettuce leaves ala taco.
Boil onions until tender, then drain. Grease bottom of 3-quart casserole with oleo and add 1 layer of onions, 1 layer of cream of mushroom soup and 1 layer of bread crumbs. Repeat layers second time with a heavier layer of buttered crumbs for top layer. Bake at 350° for 1/2 hour until brown on top.
Use enough water to cover one dozen crabs. Add 1/2 can "flat" beer, 1 package crab boil and 1/4 pound salt. Bring to a rolling boil. Drop crabs in and boil for 20 minutes or until done. Allow crabs to remain in water for 5 minutes after boiling. (Adding 2 tablespoons vinegar to the water makes crabs easier to pick.)
Rinse chicken and pat dry. Pound to flatten slightly. Saute in butter in skillet until lightly browned. Remove, reserving pan drippings. Stack chicken domino-style in baking dish. Place a lemon slice between each piece. Cut cheese into 4-inch strips. Place 1 piece between each chicken breast. Cover top with remaining cheese. Add wine to reserved pan drippings. Cook over medium heat until slightly reduced. Pour over chicken. Bake at 350° for 45 minutes.
Dissolve Jell-O in water; add strawberries with juice, the drained pineapple and bananas. Divide in half. Pour half of mixture into Pyrex dish. Refrigerate until firm. Spread with sour cream which has been mixed with cream cheese, sugar and vanilla. Chill for 30 minutes, then pour other half of Jell-O mixture over all and chill well.
Mix all ingredients together; place in casserole dish. Bake at 350° for 1 hour.
Preheat oven to 375°. Unroll dough; separate into four rectangles. Firmly press perforations to seal. Sprinkle both sides of each rectangle with cheese; cut into 6 lengthwise strips. Twist strips. Place on a greased cookie sheet. Bake 7 to 10 minutes or until lightly browned. Yield: 2 dozen.
Saute mushrooms in butter. Cover while cooking. Add wine, half and half, beaten egg yolks, salt and flour. Cook, stirring constantly, until smooth, then add lobster.
Bring broccoli and water to boil in medium saucepan, separating broccoli with fork. Stir in cheese. Reduce heat to low. Cover and simmer 3 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Stir before serving.
Put all ingredients in roasting pan. Cook, covered, 4 to 4 1/2 hours at 325°. Also good cooked in crock-pot.
Let sherbet soften a little. Mix with ginger ale. Drain cherries and add. Low in calories and fat.
Can be eaten as a dip with tortilla chips or can be used as a salad or cold side dish.
Mix first 3 ingredients; add water and bring to a boil. Reduce heat and cook 1 minute. Remove; add vanilla. Cool and store in covered container in refrigerator.
Cook turkey and onion until brown. Drain off any fat. Arrange noodles in baking dish. Add meat mixture and remaining ingredients, except bread crumbs. Mix well. Sprinkle bread crumbs on top. Bake at 350° for 45 minutes.
Parboil zucchini until tender (about 6 minutes if cut in half). Cool and scoop out pulp. Lightly salt shells, if desired.
Butter 8 or 9-inch square pan. Combine sugar, cocoa and salt in heavy, 4-quart saucepan. Stir in milk; cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to soft ball stage.
Sift dry ingredients together. Work in Crisco. Mix to a light dough with egg and milk. Press into greased shallow baking pan. Top with the apples by pressing down into the dough. Sprinkle with the sugar and cinnamon mixture. Bake at 350° for 30 minutes. Cut into squares and serve hot with sweetened whipped cream.
Put cheese, cooked bacon and onion through food grinder (processor). Stir in mustard, Worcestershire sauce and mayonnaise. Form cheese mixture into 5 rolls about 1/2-inch in diameter x 6 1/2-inches long. Cut each roll into 3 equal pieces. Place one piece of cheese mixture in center of each cooked crepe. Roll up crepes and cheese. Just before serving, place in broiler pan. Brush with butter and broil until bubbly. Cut each crepe in 4 crosswise pieces. Serve warm.
Combine sugar, water and syrup. Heat to full boil. Add coconut and set off. Roll in balls. Refrigerate. Melt chocolate and wax in double boiler. Dip balls in chocolate. Keep what is left and use later.
Arrange pecans in clusters of 3 or 4 halves 2 inches apart on a greased baking sheet. Top each cluster with one caramel, slightly flattened. Bake at 300° for 7 minutes or until caramels soften. Remove to waxed paper. Flatten caramels with spatula. Top each candy with 1 milk chocolate bar while still warm. Spread chocolate when melted. Refrigerate a few minutes until chocolate hardens. Yields 4 dozen turtles.
Prepare in crock-pot. Cook for 24 hours on low heat. Cover roast with liquids.
Mix yeast with warm water and teaspoon of sugar. Let set a few minutes. Beat well together eggs, 1 1/4 cups sugar and shortening; add salt. Add hot water and cold milk; mix well. Add flour. Mix, then turn out on floured board and knead. Put in greased bowl. Let rise until triple in size. Make in clover leaf rolls or pan rolls. Bake at 350° for 10 to 12 minutes. Makes 70 rolls.
Make sure cream cheese is room temperature. Mix all ingredients together. Shape into ball. Roll ball in chopped nuts if desired. Serve with wheat thins or ritz crackers.
Mix together cream cheese, margarine and sugar. Put pudding mix and milk together; stir for 2 minutes. Fold into cream cheese mixture. Add Cool Whip.
Mix cream cheese, lemon juice, sugar, egg yolk and vanilla. Blend until creamy. Use 1 pkg. crescent rolls for bottom crust on greased 9 X 13 inch pan. Spread cream cheese mixture on crust. Top with 4 - 13 inch strips and 8 - 6 1/2 inch strips from 2nd package of crescent rolls. Make a lattice top. Bake at 375 degrees for 20 minutes. Cool and sprinkle with slivered almonds and powdered sugar.
Cream oleo, peanut butter, granulated sugar and brown sugar. Add egg, vanilla, soda and salt. Add flour and mix well. Shape into balls the shape of walnuts. Roll in granulated sugar to coat. Place on cookie sheet. Bake in 350° oven for 8 minutes. Remove and press in Hershey Kiss. Return to oven and bake for 2 to 3 minutes. Makes about 68 cookies.
Cut melon in half. Scoop out seeds and fiber. Cut each half lengthwise into 6 wedges and remove rind. Cut crosswise slits 1 1/2 inches apart in each melon wedge. Place several strips of Prosciutto over each wedge. Push Prosciutto into slits using the blade of a table knife. Makes 12 servings; 25 calories per serving.
Simmer chicken until tender; cool. Remove from pan. Cook broccoli; cool. Mix soup, mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and broccoli. Bake at 350° for 1 hour or until bubbly. Makes 6 to 8 servings.
Cook and stir the first 4 ingredients over medium heat, stirring continuously until thick. Layer cookies, bananas and pudding. Make topping of egg whites and sugar. Beat until fluffy and stiff. Brown in oven under broiler.
Peel and finely chop peaches. If not very sweet, pour sugar over peaches and let set until sugar melts. Pour all the other ingredients into the ice cream bucket and stir with a wire whisk. Add the peaches. Finish filling to the fill line with homogenized milk. Freeze and enjoy.
Season pork chops with salt and pepper. Brown in oil. Drain. Transfer to slow cooker. In separate bowl, whisk together mushroom soup and evaporated milk until smooth. Pour over chops. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Yield: 8 servings.
Mix sweetened water and Kool Aid. Add 1/2 gallon lime sherbet; mix well. Chill. Add juice, ginger ale, and remaining sherbet just before serving.
Preheat oven to 325°. Beat and tenderize meat. Dredge meat in flour. In a large skillet, brown meat in oil. Remove to a 9 x 9 x 2-inch baking dish. Sprinkle with seasoned salt and pepper. Saut onion slices in skillet drippings; add prepared Spanish Rice-A-Roni and sugar. Pour rice mixture over meat. Sprinkle with parsley flakes. Bake, covered, at 325° for 35 minutes, then uncovered for 20 minutes longer.
Stir together the first 4 ingredients. Fold in Cool Whip, cherry pie filling and nuts. Add a little red food coloring.
Mix first 5 ingredients in bowl; let cool completely. Sift dry ingredients together. Add egg to cooled mixture and then stir in dry ingredients. Add nuts. Bake at 350° for 50 to 60 minutes.
Beat eggs, vinegar, sugar and salt together and cook until thickened. Stir often. Add cream cheese, beat until well blended and smooth. Add green pepper and onion.
Mix together and baste chicken frequently while cooking. Makes 1 quart. Ample for 3 chickens.
Grease 13 x 9-inch pan. Line with wax paper; grease paper. Sprinkle prepared pan with coconut and pecans; set aside.
Cook squash until tender; drain well. Add remaining ingredients, except crumbs, tasting for seasoning. Place in a greased 1 1/2-quart casserole dish. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together except nuts. Pour into crust. Makes 2 pies. Sprinkle nuts on top. Refrigerate before serving.
In double boiler, melt butter. Saute onion and bell pepper. Add flour. Combine Pet milk with same amount of water. Add this to mixture to make cream sauce. To this add pimento, crab meat, nutmeg, cayenne pepper, salt and Lea & Perrins. Add Cheddar cheese. Heat in top of double boiler, stirring until mixture thickens. If it gets too thick for a dip, a little half and half can be added. Place in chafing dish to serve with Melba toast. Can be prepared in advance and reheated in chafing dish.
Prepare chocolate pudding as directed on box. Add dry cake mix and stir. Pour into greased 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 30 to 35 minutes.
Brown hamburger with onions. Drain. Put together in pot. Bring to boil. Simmer for about 20 minutes. Good with cheese on top.
Brown ground beef with onion and green pepper in large skillet. Drain. Stir in tomatoes, salt and garlic. Simmer for 15 minutes, uncovered; stir frequently. Cut cabbage into 6 wedges. Cook in a small amount of salted, boiling water for 10 to 12 minutes. Drain.
Mix all ingredients and put in a large casserole dish. Spread 2 cups crushed corn flakes and 1 stick melted margarine over top of mixture. Bake in 350° oven for 40 to 45 minutes.
Preheat broiler. Cut each baking potato into 8 wedges. Place potato wedges, cut side down, on the rack of a broiler pan. Brush with oil. Sprinkle with salt and paprika to taste. Broil 3 inches from heat until lightly browned, about 5 minutes. Turn to expose the other cut side and brush with oil. Sprinkle with salt and paprika. Continue to broil until tender, about 5 minutes.
Grease a 9 x 3 inch loaf pan. In a large bowl combine first 7 ingredients. Form into a loaf. Place into prepared pan and bake at 350° for 1 hour. Remove from oven and pour off juice. Bake about 10 minutes longer. Prepare sauce by mixing the final 4 ingredients. Place meat loaf on a platter and cover with sauce.
Preheat oven to 350°. Heat milk and margarine to simmering in a medium saucepan. Remove from heat and stir until margarine is melted. Cool 10 minutes. Beat eggs and egg whites in a large bowl until foamy; mix in Equal, spices and salt. Mix milk mixture into egg mixture. Mix in the bread cubes. Spoon the mixture into a 1 1/2-quart casserole dish. Place casserole in a roasting pan on oven rack. Add 1-inch of hot water. Bake, uncovered, in preheated 350° oven until pudding is set and a sharp knife inserted halfway between center and edge comes out clean, about 40 to 45 minutes.
Cook ground beef, salad oil, onion, salt and pepper until brown and crumbly. Add tomato soup, water, tomato sauce and raw rice and cook for an additional 5 minutes. Pour over chopped cabbage in a 2 qt dish. Cover and bake at 325° for 1-1/2 hours.
Cream until light 1/2 cup sugar and 1/2 cup shortening. Add egg and molasses. Beat thoroughly. Sift together flour, salt, soda, ginger and cinnamon. Add to creamed mixture alternately with 1/2 cup boiling water, beating after each addition. Bake in greased 8 x 8-inch pan for 35 to 40 minutes at 350°. Serve warm with Citrus Fluff.
Preheat oven to 350°. Grease the inside of 8 or 9-inch square baking pan with shortening. Melt butter over low heat until melted. In mixing bowl, stir the cocoa and sugar together, then stir in melted butter. Add the eggs and vanilla and stir. Add the flour and salt; mix until smooth and add walnuts. Pour mixture into pan and spread evenly. Bake until brownies just begin to pull away from sides or until a toothpick comes out clean, about 40 to 50 minutes. Cool and cut into squares. Makes 12 to 16.
Melt chocolate pieces with peanut butter in a saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch pan. Chil until firm. Cut into squares.