HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sugar, milk and butter in saucepan and bring to a boil. Remove from heat. Add rest of the ingredients and beat well. Drop on a greased cookie sheet or wax paper. Makes 3 dozen candies.
Mix all ingredients together. Put in fridge until it chills. Roll into balls; bake at 325° for 15 minutes. Roll again in powdered sugar. When finished, roll again.
Cook 1/2 cup sugar, eggs and flour together until begins to thicken. Brown 1/2 cup sugar by cooking in iron skillet until it caramelizes. Stir this into the other mixture which has been cooked and kept warm. It has to be good and hot when you pour the browned sugar in or it will lump. Add butter last and cook a few minutes after adding; cool. Pour into cooked pie crust and top with meringue. Brown in oven.
In large bowl mash bananas. Add butter and egg. Beat well. In another bowl, mix flour, sugar, soda and salt. Then add to banana mixture. Add chocolate chips. Line muffin tin with baking cups. Fill 3/4 full with mixture. Preheat oven to 350°. Bake for 20 to 25 minutes until tops are golden brown. Makes 24 muffins.
Combine flour, paprika, salt, fat, onions, water and sour cream. Roll steak cubes in flour mix; brown in fat and add chopped onions. Add water and mix well. Gradually add sour cream. Cover and simmer for 1 hour. Serve with rice or noodles.
Cream together margarine, cream cheese and powdered sugar; then add vanilla. Frost cake and enjoy!
Mix all ingredients well. Place in covered container and marinate at least overnight. Can be marinated longer but you must remove and knead well.
Sprinkle chicken with salt and pepper and dredge in flour; reserve remaining flour. In large skillet heat butter, add chicken and brown on both sides. Transfer to a heated platter. Add shallots to skillet and saute briefly. Add wine. Cook liquid over high heat until nearly evaporated. Add reserved flour and make a thick paste. Sprinkle with tarragon and stir in chicken broth. Return chicken to skillet, cover and cook until tender, about 25 minutes.
Combine broccoli, onion, kernels, raisins and bacon. Set aside. Combine mayonnaise, vinegar and sugar. Mix well. Pour over salad. Mix well. Refrigerate 24 hours.
Have cheese at room temperature. Grate Cracker Barrel and mix in cream cheese with a mixer. Add remaining ingredients. Set in refrigerator until firm. Mold into roll or ball and cover with nuts.
Bring first 3 ingredients to a rapid boil and pour over the flour, sugar, salt and baking soda mixture. Mix well the buttermilk, eggs and vanilla and pour into other ingredients. Stir until lumps are out. Bake in greased and floured pan at 350° for 15 to 20 minutes.
Grease and flour a 13 x 9-inch pan. Dump in the crushed pineapple; spread. Spread the cherry pie filling. Sprinkle the cake mix over top of fruit. Dot with the butter. (Add chopped nuts, if desired.) Bake at 350° for about 1 hour.
Wash and drain mushrooms. Remove stems so that you have a cavity. Mix the stems in with the other ingredients and fill cavity evenly. Place on a cookie sheet, open side up and bake at 400 degrees for 10 minutes, or until sausage is thoroughly cooked. Serve immediately.
Mix dry ingredients together and blend in shortening. *In 1 cup measuring cup, beat egg; add a few drops of water. Add vinegar; fill cup with water. This equals 1 cup liquid. Add liquid to flour and shortening mixture and mix. Yields 6 single crusts. Can be cut down to 1/2 recipe, equals 3 single crusts (still use the whole egg). Rolls out great!
Cook noodles according to package directions. Drain and add heated mushroom soup, peas, onion and salt and pepper. On occasion, I add pimento if I have them on hand. Add tablespoon pimento, if desired.
Mix all ingredients together and pour into greased Bundt cake pan. Bake at 325° for 50 to 55 minutes. This is good served with whipped cream.
Reserve 1/2 cup cheese and 1 cup of the onion (O&C). Set aside for topping. Combine all of the remaining ingredients. Pour into shallow 1-quart casserole dish. Bake covered at 350° for 30 minutes. Top with the reserved cheese and O&C onion rings and bake uncovered 5 minutes or until brown. May be made ahead of time and frozen. Thaw before cooking or increase cooking time.
Heat oven to 375. Separate dough into 4 rectangles. Firmly press perforations to seal. On wax paper press or roll each to form 7 x 5-inch rectangle. Place 1 ham slice and 1 cheese slice on each rectangle. Fold dough in half over filling. Press edges to seal. Bake for 10 - 13 minutes.
Combine broth, water, rice, celery and carrots. Cover and simmer 20 to 25 minutes or until vegetables and rice are tender. Add remaining ingredients. Stir until process cheese spread is melted. Makes 5 (1 cup) servings. Cooking time: 30 minutes.
Brown sausage, ground beef and onion together; drain well. Add mushrooms, water chestnuts and soy sauce. Spoon into ungreased 2-quart casserole. Sprinkle almonds over top. Bake, uncovered, at 300° for 20 minutes. Serves 8 to 10.
Combine first 7 ingredients. Beat at low speed until until well blended. Mix only until smooth. Mix in nuts and cracker crumbs. Pour into well greased and floured pan. Bake at 350 degrees for 1 hour. Cover with foil the last 20 minutes.
Mix first six ingredients together and pour in a 9-inch square pan, then mix rest of ingredients and sprinkle over batter, then pour 1 1/2 cups water over this. Bake at 325° for 30 minutes.
Place croutons in greased 13 x 9 x 2 casserole. Cook sausage until brown, crumble and drain well. Spoon over croutons. Sprinkle with cheese. Combine eggs, milk or cream and salt. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° uncovered for 45 minutes or until set. Serves 8.
In a large bowl prepare Pepperidge Farm stuffing according to directions. You may reduce the amount of butter though. Add remaining ingredients. Halve a butternut squash lengthwise. Carve out center and spoon stuffing in. Place squash in pan of water while baking. Bake for 1 hour or so at 350°. This is very good for Thanksgiving.
Mix cream cheese and mayonnaise until smooth. Add onions, clams, Worcestershire sauce and garlic salt. Thin to desired consistency with reserved clam juice. Makes about 2 cups.
Cream oil, eggs and milk together. Add cake mix and Jell-O already mixed together dry. Add frozen strawberries, coconut and pecans. Bake in well-greased and lightly floured 9 x 13-inch cake pan at 350° until it tests done.
Grind together tomatoes and onions. Add salt; cover with water. Let stand 10 minutes; drain well. Grind peppers and cucumbers and add. Add remaining ingredients and boil all together for 15 minutes. Put in jars and seal. Place in hot water bath, just to boiling point and turn off burners.
Peel and cut potatoes in pieces. Cover with water. Boil until tender. Season with salt and pepper, dash of celery salt and garlic salt. When tender, drain well in same container. Add the butter in small pieces. Put in hot potatoes and mash well. Stir in sour cream. Place in casserole dish. Spread with grated cheese. Sprinkle with paprika. Bake at 350° for 30 minutes or until cheese is melted and started to brown.
Melt chocolate; add peanuts, marshmallows and Rice Krispies. Drop on wax paper.
Place shell in 9-inch pie pan. Peel apples and slice really thin; place in shell. Pour Equal over apples. Cut butter in thin squares and place over apples. Sprinkle cinnamon over apples. Cover with top shell. Make slits in the top shell. Bake at 350° until brown, about 45 minutes.
Cook potatoes and cut up. Boil sugar and water, then whip in the mayonnaise. Mix in onion, carrots, celery, peppers and salt. Pour over potatoes and stir.
Cook as directed on package. Cool on cake racks. When cool, split the two layers with a double strand of sewing thread. Ice with split sides up.
Combine flour, baking soda and salt in small bowl and set aside. In saucepan, bring butter, sugar and water just to a boil. Remove from heat and add 6 ounces chocolate chip morsels and vanilla. Stir until smooth. Place chocolate mixture into a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in flour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9-inch square baking pan and bake for 30 minutes in a 325° oven. Cool and cut into squares.
Mix the pudding and buttermilk. Add the remaining ingredients. Before serving, add 1/4 package of fudge striped cookies, crushed. (Can be made without the cookies.)
Combine all ingredients and bring to a boil. Stir until liquid disappears and nuts are coated. Spread on cookie sheet and bake 1 hour at 225°.
Add ingredients to cooked broccoli. Mix and pour into greased baking dish. Bake at 350° for 30 minutes.
Beat avocados, onion, pepper, lemon juice, salt, pepper and Fruit-Fresh until creamy. Stir in tomato. Cover and refrigerate for 1 hour.
Soak regular raisins in wine for an hour or so. Drain and set aside. Combine apples, sugar, margarine, drained wine, lemon juice, nutmeg and cinnamon in a large saucepan. Place over medium heat. Bring to boil, stirring constantly. Reduce heat and simmer for 30 to 35 minutes until thickened. Stir in raisins and cook 1 more minute until heated through. Serve with pork, chicken, turkey or ham. Yields 3 1/2 cups.
Wash 1 cup wild rice thoroughly and place in a large heavy saucepan filled with 3 cups boiling water and salted to taste. Reduce heat to simmer, cover and cook rice 50 to 60 minutes or until rice kernels puff open. Uncover and fluff rice with a table fork. Simmer an additional 5 minutes. Drain off any excess liquid and proceed with recipe.
Remove husks and silks from corn. Cut off the cobb and add salt, sugar, bacon fat and water. Cover and cook on medium heat for 10 minutes or until corn is tender.
Brown hamburg, onion, garlic salt and 1 tablespoon pepper until done. Drain off fat. Boil potatoes; drain. Mash with milk, 1/2 stick butter, salt and 1 tablespoon pepper. Place ground hamburger on bottom of baking pan, 9 x 11 x 3-inch. Add layer of creamed corn and layer of drained kernel corn. Add top layer of potatoes evenly over the top. Place 2 pats of butter on top of the potatoes and bake for 1/2 hour at 375°.
Preheat oven to 375°. Grease 12 muffin cups or line with paper cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients mixing until just moistened. Fill prepared cups 3/4 full.
With electric mixer, blend water and honey. Add eggs; mix well. Stir in pumpkin. In another bowl, combine dry ingredients. Stir dry ingredients into pumpkin mixture. Stir in walnuts. Pour batter into 2 greased loaf pans. Bake in preheated 350° oven for 1 hour, or until toothpick inserted comes out clean. Cool on wire rack for 10 minutes. Remove from pan; cool completely. Yields 2 loaves.
Combine flour, sugar, baking powder and cocoa. Stir in milk and melted shortening. Blend in chopped nuts. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour oven entire batter the hot water. Bake 45 minutes at 350°. Invert squares of pudding on plates. Dip sauce from pan over each. Serve warm with cream or ice cream.
Mix all ingredients together in mixing bowl. Beat 2 minutes. Bake at 350° for 45 to 60 minutes. Use Bundt pan.
Add grits to boiling water and boil until very thick. Combine margarine and cheese until melted. Add beaten eggs and stir. Add green chilies. Pour into greased casserole and sprinkle with paprika. Bake 1 hour at 250° until thick.
Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not heat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool. Spread frosting between layers and top and sides of cake. Put other cup of pecans on top.
Brown hamburger and onion. Add the other ingredients and simmer for about 1/2 hour.
Sift flour, measure and sift again with salt, sugar and baking powder. Add orange juice, corn oil, grated rind and eggs. Beat well. Drop from a teaspoon in deep hot vegetable oil and fry until well browned. Drain on absorbent paper towels. Dust with powdered sugar. Makes about 3 1/2 dozen.
Beat egg. Add shortening, water and lemon juice. Sift together flour, baking powder and salt and add. This batter will thicken in just a few minutes. Slice your onions; dip in batter. Fry in hot, deep fat.
Cream butter and sugar. Add eggs, 1 at a time. Add dry ingredients and milk, beginning and ending with flour and vanilla. Pour into greased tube pan. Bake in cold oven to start and place foil over pan for 1/2 hour, then remove foil and bake the other 30 minutes. Bake at 325°. Total baking time is 1 hour.
Combine all ingredients in a large nonaluminum kettle. Bring to a boil. Reduce heat. Simmer uncovered 30 to 40 minutes until vegetables are tender. Pack into hot sterilized jars leaving 1/2 inch headspace. Seal; cool completely.
Blend sugar and butter; add egg yolks and vanilla. Sift flour and baking powder; add to sugar and egg mixture. Fold in stiffly beaten egg whites. Bake in moderate oven at 350° for 30 minutes or until done.
Brown meat in fat in 5-quart Dutch oven; add onions, salt, bouillon cubes and spice bag, which consists of the peppercorns, bay leaf, parsley and clove of garlic. Add boiling water to cover. Place celery and cabbage on meat; cook over low heat on range or in a 350° oven for 4 hours, adding water as needed. Cool slightly and refrigerate, covered, overnight after removing spice bag. Pick fat from top before reheating. Strain liquid for soup. Serve meat with vegetables. Serves 2 to 4.
Combine first 6 ingredients, 3/4 teaspoon salt and 1/8 teaspoon pepper. Fill pie shell with meat mixture. Bake at 350° for 35 to 40 minutes. Toss cheese with Worcestershire sauce; sprinkle atop pie. Bake 10 minutes more. Remove from oven. Let stand 10 minutes before serving. Trim with pickle slices, if desired. Serves 6.
Preheat oven to 375°. Cream butter, sugars and vanilla together in a large bowl. Add eggs, beating well. Combine flour, instant pudding mix, baking soda and salt. Gradually add to creamed mixture, beating well. Fold in chips and nuts. By rounded tablespoon for large cookies or teaspoon for small cookies, drop onto ungreased cookie sheets and bake for 8 to 10 minutes or until lightly browned. Cool for 5 minutes on cookie sheet, then remove to wire racks to cool completely. Store, lying flat, and if stacking in container, place sheet of waxed paper between stacked layers.
Cook rice as directed, less 5 minutes. Mix all ingredients together. Put into casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Line flat 13 x 9 casserole with broccoli, cooked al dente. Add layer of cooked chicken (boned); pour on top the soup, mayo and curry mixture. Top with cheese and crumbs. Heat at 350° for 30 minutes.
Mix ice cream and peanut butter together with beater. Fold in Cool Whip and pour ingredients into a graham cracker crust. Top with chopped walnuts and freeze 3 to 4 hours.
In saucepan, saute mushrooms and onions in butter or margarine. Add flour and cook until smooth. In double boiler, heat milk and light cream to warm, but not boiling. Add mushrooms and onions and stir constantly. Add sharp cheese, Tabasco sauce, soy sauce, salt, pepper and monosodium glutamate. Simmer until cheese is melted.
Cut 1\2 inch from tip of each chicken wing; Seperate at joint. Place chicken in ungreased baking dish, 13 1\2x8. Mix remaining ingredients. Pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour. Heat oven to 375°. Remove chicken from baking dish, reserving sauce. Place chicken on rack in auminum foil lined broiler pan. Bake for 30 min. Brush with remaining sauce. Turn chicken, brushing occasionally with sauce, until chicken is glazed, 30-40 min.
Empty salmon in bowl. Remove soft bone and dark skin. Add beaten egg, onion, celery, crackers, salt and pepper; mix well. Form into patties. Place in skillet with 2 to 3 tablespoons margarine. Brown about 10 minutes on each side.
Cream margarine and sugar. Add egg and pumpkin. Sift flour, baking powder, soda, salt and cinnamon. Stir into creamed mixture. Add nuts and fruit. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes.
Saute zucchini and onion in margarine for 10 minutes. Add parsley, salt, pepper, garlic powder, basil and oregano leaves. Add beaten eggs and cheese. Separate dinner rolls into 8 triangles. Place in 10-inch pie pan. Press over bottom and up sides. Spread with mustard. Add zucchini. Bake at 375° for 18 to 20 minutes or until center is set. Makes 6 servings. Best second day.
Combine evaporated milk, sugar and salt in a saucepan over medium heat. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes or until marshmallows melt. Pour into a buttered 9-inch square pan.
Cream together butter and sugar. Blend in egg. Stir in sifted dry ingredients. Mix in coconut, dates and nuts. Roll into walnut size balls; place on greased cookie sheet and press flat with fork. Bake 10 minutes at 350°.
Mix flour, water and salt until soft. Knead for 10 minutes until it is very smooth, then cover for 10 minutes.
Fry hamburg in small pieces and crumble. Fry bacon and crumble. Place hot crumbled hamburg and bacon in bowl. Sprinkle on top: Cheddar, onion and olives. This can be served over rice, noodles or potatoes. Serves 2.
Combine flour, salt and beaten egg. Mix together with finger until crumbly. Drop mixture into boiling broth. Add corn and tomatoes. Simmer 10 minutes. Rivels will look like boiled rice when cooked.
Mix Raisin Bran with sugar. Add flour, salt and baking soda and stir. Add beaten eggs, oil and buttermilk. Mix well. Spray small muffin pan with Pam. Place mixture in muffin pan. Bake in preheated oven at 400° for 10 to 12 minutes.
Blend soup with skim milk, then add the rest of the ingredients. Bake at 325° for 30 minutes.
In a medium bowl, sift dry ingredients. In a large bowl, beat wet ingredients until well combined. Gradually beat in flour mixture until smooth. Pour into a lightly greased and floured 8 x 8 inch baking pan. Bake at 375° for 25 minutes or until cake tester comes out clean.
Sift the flour, salt and baking soda into a bowl. In a separate bowl, mix the peanut butter, shortening, sugar and brown sugar. Add the dry ingredients a little at a time; mix well. Mix in eggs and milk, then chill dough in refrigerator for 10 minutes. Make round balls and drop onto a lightly greased cookie sheet. Mash with a fork and bake in a 350° oven for 10 minutes.
Put ice cream into tall glass. Fill with chilled grape soda and enjoy. Makes 1 serving.
Cook flowerets in boiling water until tender (or steam). Don't overcook. Pour into casserole. (I put minced garlic into melted butter and pour over cauliflower.) Shake on dill weed; salt and pepper. Sprinkle Cheez Whiz over all. Bake at 350° for 1/2 hour. Serves 4 to 6.
Heat and simmer for at least one hour. Do not boil. May also add walnuts.
Crumble sausage in skillet; cook until done. Drain on paper towels. Discard pan drippings. Return sausage to skillet. Stir in rice and cook until rice is golden, stirring occasionally. Add remaining ingredients; simmer 30 minutes, stirring occasionally.
Cook hamburger; drain. Stir in hominy. Heat, then stir in cheese. Very tasty. Serve with garlic bread and a salad, or slice tomatoes you have. Maybe add a good cookie.
Boil 5 chicken breast halves in salted water. Remove skin and bones and cut breast into large chunks. Place in casserole. Layer of sauce, layer of chicken, layer of sauce and put crushed potato chips on top.
Place 1 slice of Swiss cheese over chicken breast or other parts. Pour soup over all. Sprinkle with stuffing mix and press down into soup. Bake 1 1/2 hours at 350°.
In a medium saucepan, melt the butter or oleo. Into the melted butter, stir in graham cracker crumbs. Spread in a 9 x 13 x 2-inch baking dish. Pour the fruit pie filling over.
Rinse off ice glaze. Mix ingredients and spoon onto chicken breasts. Bake at 375° for 30 to 40 minutes or until done.
Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer in crock-pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out. Cook on low for 2 to 3 hours, stirring gently with wooden spoon every 30 minutes.
Mix the first 4 ingredients in bowl; put in microwave on Full power for 3 minutes. Take out and stir. Put back and cook 3 minutes. Stir in vanilla and margarine and cook for 1 1/2 minutes. Add soda. Mix and pour in greased cookie sheet. Cook in 1-quart measuring cup.
Chop the green pepper, onion and celery in small pieces. Mix ingredients lightly together. Bake at 350° for 35 minutes in a shallow 2-inch deep casserole (fresh parsley may be sprinkled on top or added to contents as desired).
Melt shortening; saute meat (either pork chops or hamburg) until brown. Remove meat. Saute onions and peppers; add remaining ingredients and arrange meat on top. When steaming freely, cover and cook on low 30 to 40 minutes or until rice is tender.
Saute the onion and bell pepper in the margarine until clear. Mix all ingredients together. Bake at 350°, covered, for 30 minutes. Stir and bake for 30 more minutes.
Cook pasta and cool. Combine all ingredients and toss. Add croutons and serve with Club crackers along with your favorite beverage. Serves 8 to 12 people generously.
Mix together first 4 ingredients. Set 1/2 cup of mixture aside. To the remaining mixture, add the next 4 ingredients and mix well. Grease and flour 9 x 13-inch pan. Pour first mixture into pan. Bake 30 minutes at 350°.
Mix all together except oil. Grease the frying pan or griddle and heat to medium-high. Drop the mixture by tablespoonfuls in the pan and brown on both sides. Serve warm. This makes enough for 6.
Mix sugar and cocoa in a 3-quart bowl. Add milk and butter; do not stir. Microwave on High for 2 minutes, then stir well. Add nuts and vanilla; blend well. Pour into an 8 x 8-inch buttered dish.
Layer ingredients as listed in a large container that will seal (omit bacon). Seal tight and let set overnight in refrigerator.
Put all ingredients in a bowl and beat with electric mixer 1 1/2 to 2 minutes at top speed. If mixed by hand, beat eggs before adding. Batter will be thin. Cook on hot griddle that is generously greased with bacon grease.
Grease a 9 x 13-inch pan. Lay bread in the bottom. Cook sausage and drain. Place over bread. Layer cheese over sausage, then mushrooms. Mix milk and eggs. Beat thoroughly. Mix in remaining ingredients. Pour mixture over all. Let set overnight in refrigerator. Bake at 350° for 30 to 35 minutes.
Cook onions in margarine. Boil rice in water for 5 minutes. Drain. Mix well with onions, cheese and cream. Bake in greased casserole at 300° for 1 hour. Serves approximately 8.
Combine the sugar, oleo and milk; boil three minutes. Remove from heat and add the graham crackers (this is about 20 crackers, crushed), coconut and marshmallows. Stir until the marshmallows melt and pour into a large pan. When cool, cut into squares.
Stir soup until creamy; add milk, cheese, onion, uncooked macaroni and dried beef. Fold in eggs and put all in buttered 1 1/2-quart casserole. Refrigerate 3 or 4 hours, or overnight. Bake, uncovered, in 350° oven for 1 hour. Makes 4 to 6 servings.
Beat the eggs with a mixer until thick. Add remaining ingredients. Mix well. May brown in skillet as small patties to serve with spaghetti sauce or form into balls, place in baking dish, cover with mushroom or tomato gravy and bake.
Separate bread sticks. Lay pepperoni slices on 1/2 of each bread stick. Fold other 1/2 of bread on top and twist. Place on cookie sheet. Sprinkle with seasonings. Bake at 350° for 15 to 18 minutes. Serve with pizza sauce.
Mix dry ingredients and onions together. Blend egg and buttermilk, then stir into dry ingredients. Allow batter to sit 1/2 hour. Drop into hot oil (375°) by tablespoon. Deep fry until golden brown. Drain on paper towels. Keep warm in 200° oven until served.