HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place golf ball sized cookies two inches apart on ungreased cookie sheet. Bake at 350° for 6-8 minutes. Makes 9 dozen cookies. Do not try to cut in half.
Dissolve jello in hot water. Add pineapple and cranberry sauce. Allow to thicken and pour into jello mold, layering jello with sour cream. Run knife through layers to give marbled appearance. Allow to set.
Cream butter, sugar and vanilla. Add pecans or peanuts and flour; mix well. Make into balls and put onto cookie sheet. Press thumb into middle of cookie, making an indentation. Bake at 350° for 10 minutes. Cool. Fill with icing, colored, or flavor of choice of jam.
Crumble sausage; cook over medium heat. Add onion; cook until transparent. Drain, discarding all but 2 tablespoons drippings. Stir in flour; cook until mixture bubbles and turns golden. Stir in milk and seasonings. Cook, stirring, until thickened. Serve over hot biscuits.
Beat eggs, sugar, flour and salt until completely blended. Add butter and buttermilk. Add vanilla and blend well. Pour into pie crust and sprinkle with nutmeg. Bake at 325° until done.
Cut bread loaf or rolls in halves, lengthwise. Spread with butter. Brown beef and drain. Combine with Parmesan cheese, seasonings, onions, tomato paste and olives. Spread mixture on cut side of bread loaf or roll. Place loaves or rolls on cookie sheet. Top with tomato slices. Bake in moderate oven at 350° for 20 minutes. Remove from oven, top with cheese slices and return to oven until cheese is melted, about 5 minutes. Makes 8 to 10 servings.
Combine all ingredients in a crock-pot or slow cooker. Serve over rice. Great on a cold night!
Peel and slice onions; cut in 1/4-inch slices. Add margarine to large frypan. When melted, add onions and water. Salt and pepper. Cover and cook until tender-crisp. Add flour and stir in well. Add grated Cheddar cheese and milk. Cook until bubbly and cheese is melted. Put in greased casserole and top with more cheese or bread crumbs. Bake at 325° about 15 to 20 minutes.
Place peppers on baking sheet. Boil 4 to 5 inches from heat, 5 minutes on each side, or until entire surface of each pepper is blistered and blackened slightly. Cut each pepper lengthwise into eight strips. While still hot, scrape off skin with sharp knife. Remove ribs and seeds.
Combine all ingredients; mix thoroughly and make into small balls the size of a large marble. Place on an ungreased cookie sheet and bake for 12 to 15 minutes at 350°.
Drain vegetables. Mix together all ingredients. Top with Ritz cracker crumbs, dotted with butter. Bake at 350° for 30 minutes.
Beat oil and eggs together well. Add sugar and continue to beat well. Sift dry ingredients together; add to oil mixture alternately with the milk. Add vanilla. Stir in poppy seed and nuts. Pour into 2 greased and floured loaf pans or one Bundt pan. Bake at 325° for 1 1/2 hours.
In large salad bowl, combine broccoli, beef, red pepper, mushrooms, bean sprouts and water chestnuts; season with pepper. Combine remaining ingredients and pour over salad just before serving.
Cut beef into cubes. Cook beef in a skillet until brown. Cut carrots, celery into chunks, chop up the onions. Salt and pepper to taste. Put vegetables into saucepan with browned beef, add water to cover. When partly cooked, add potatoes (cut into chunks). Boil until meat and potatoes are fully cooked, then add tomato paste. Stir in and let cook for about 5 minutes. In skillet put bacon drippings and flour. Stir until flour is browned. Add to stew to thicken.
Melt butter and sugar; cool. Add unbeaten eggs and mix well. Add other ingredients. Bake in a greased shallow pan at 325° to 350° for 30 minutes. Yields about 2 dozen.
Mix Jell-O, pour into shallow dish and refrigerate overnight. Drain pineapple, then fold together with cottage cheese and marshmallows. Whip cream until stiff, adding 1 teaspoon sugar as cream is whipped. Set aside. Cut Jell-O into 1/2 to 3/4-inch cubes and remove from dish carefully with spatula. Fold Jell-O into cottage cheese mixture. Carefully fold whipped cream into the other ingredients.
Grease 9 x 13-inch pan. Place chicken in pan. Season to taste. Mix soup and cream together; pour over chicken. Bake 1 1/2 hours at 325°.
Mix well. Chill for 4 hours. Roll crust to desired thickness. Cut in strips and cover cobbler. Bake at 350° until brown.
Mix together in a quart jar the oil, vinegar, sugar, salt and pepper. Alternate the onions and cucumbers, adding a pinch of salt and pepper after each layer. When the jar is filled, cover with the top and shake. Refrigerate at least 12 hours before serving. They will hold their flavor and consistency 10 days to 2 weeks.
Put into a large pan or pot with water, salt, pepper and beef bouillon cube and Italian seasoning. Cook slow for several hours.
Heat tequila and garlic in medium saucepan or fondue pot. Bring to boil. Reduce heat; simmer 1 minute. Add cheese spread and lime juice; stir until cheese spread is melted. Stir in cilantro. Keep hot while serving. Dip cooked chicken chunks, jicama chunks, red, green or yellow pepper chunks and tortilla chips into the mixture.
Mix in bowl, beat with beater until smooth. Spoon 3 tbsp. batter onto a medium hot ungreased griddle. Turn tortillas when edges begin to look dry, not brown. Bake other side. Makes 12 tortillas or crepes.
Make meatballs from hamburger and sausage. Brown in oil; drain. Add to drained noodles. Add peas, carrots, tomato sauce, cubed cheese and milk. Bake at 350° for 1 hour.
Beat room temperature egg whites until stiff, but not too dry. Add vinegar, then sugar, slowly. Beat until very stiff. Spread in well-greased 13 x 9-inch baking dish. Bake at 275° for 35 to 45 minutes. Let meringue shell cool completely. (When it comes out of the oven, meringue will be as high as baking dish, but upon cooling, will sink down in dish, forming a "crust.") While meringue is cooling, prepare pie filling as on box, except where box tells to use 2 egg yolks in with the pudding, use the 5 egg yolks you have reserved. Remove pudding from stove and stir in 3 tablespoons lemon juice. Put aside to cool well. Spread 1/2 Cool Whip on cooled meringue. Spread lemon pudding over Cool Whip. Spread rest of Cool Whip over the pudding. Sprinkle with the chopped nuts, if using them. Keep refrigerated. Serves 8 to 12.
Mix all this and pour into 3 cake pans. Bake in a 350° oven.
Chop dried beef into small pieces. Mix all ingredients together well and refrigerate for 30 minutes. Shape into 1 large or 2 small balls. Roll in finely chopped nuts (if desired) or sprinkle with dill seed.
Cut cookie dough 1/4 inch thick and press into 9x12x3 inch pan. Bake at 325 for 20 minutes until light brown. Cool slightly. Sprinkle with chocolate chips and spread with caramels that have been melted in cream. Top with pecans and refrigerate. Cut into squares. Makes 24 Squares.
Mix ingredients and press into dish like a graham cracker crust. Bake at 375° for 12 to 15 minutes, until brown.
Melt cheese and mayonnaise over low heat. Add bacon and onion. Pour over thawed potatoes in a 9 x 13-inch pan. Cover lightly. Bake at 325° for 1 hour. Stir once.
Use a 9 x 12-inch baking dish. Make biscuit dough for about 8 to 10 biscuits. Roll out.
Cook fettuccini according to package. Drain and immediately toss with oil, garlic and yogurt. Add Parmesan cheese, basil, salt and pepper. Serve immediately. Yield: 1 serving.
Peel avocados; mash with a fork. Add the next 4 ingredients. Mix in enough mayonnaise to make paste. Add lemon juice, salt, red pepper, chili powder and cumin to taste. Serves 10 to 12 when used as a cocktail dip. Serves 8 when used as a salad.
In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear. Garnish with parsley and peppers if desired. Yields 4 to 6 servings.
Cut fryer then add salt and pepper. Combine all sauce ingredients and dip each piece of chicken in the sauce. Grease a brown paper bag inside with vegetable oil. Place chicken in the bag, skin side down. Pour the remaining sauce in the bag. Fold tightly and place in roaster with lid and bake, uncovered, 15 minutes at 350°. Then put lid on and bake 1 hour at 400°.
Place butter in 1-quart measuring cup. Microwave at High 1/2 minute or until melted. Blend in flour and seasoning. Gradually stir in milk. Microwave at High 8 to 10 minutes, stirring after 4 minutes.
Mix tuna with mayonnaise or salad dressing. Add olives. Add a few drops of Worcestershire sauce. Spread on toast strips and sprinkle with cheese. Place under broiler until cheese melts. Serve hot.
Mix together zucchini, onion, and salt. Let stand overnight. Rinse well and drain. Mix all other ingredients with zucchini mixture in a pot. Bring to a slow boil. Reduce heat and simmer for 30 minutes. Pour into glass jars and seal (do not process).
Sift together flour and sugar. Bring to rapid boil margarine, cocoa and water. Pour over flour mixture and mix well. Add buttermilk, eggs, soda and cinnamon. Pour in greased cookie sheet (16 x 11-inch). Bake at 400° for 30 minutes. Ten minutes before cake is done, start frosting.
Boil the sugar and vinegar for 5 minutes. Then combine all the ingredients and simmer until the fruit is tender, about 45 minutes.
Mix first 4 ingredients and pour into a 9 x 13-inch pan and press down. Beat next 3 ingredients, blending well. Pour over cake mixture. Bake at 350° for 45 to 50 minutes. Cut in squares. (Sprinkle top with additional nuts, if desired, before cooking.)
Saute dry rice and onion in butter until rice turns dark brown. Dissolve bouillon cubes into 2 cups hot water and add salt and pepper to taste for 1 cup rice. Mix all in a covered dish. Bake at 350° for 30 to 40 minutes.
Add scalded milk to sugar, salt and shortening. Cool to lukewarm, then add cake of yeast. Add eggs, flour, cinnamon, raisins and nuts. Knead lightly on floured board, place in a greased bowl and let raise double, approx. 2 hrs. Punch down and let raise for 1 hour. Make dough into 2 braids and let raise double again. Bake at 350 degrees for 25 minutes.	Spread with blended powdered sugar and brown sugar icing while hot.
Combine raisins, water and 1 packet of Sweet Mate. Simmer over medium heat until all water is absorbed. In a large bowl, combine oil, apples, applesauce, eggs, prunes, cinnamon, allspice, vanilla, 8 packets Sweet Mate, salt, soda and flour. Mix well. Pour into a 9 x 13-inch pan coated with vegetable cooking spray. Bake at 350° for 30 minutes or until cake is light brown.
Cut green and red peppers into quarters; remove seeds. Peel and quarter onions; grind carrots, green and red peppers and onions through food chopper (coarse). Place in kettle. Cover with boiling water. Stir in sugar, salt and vinegar. Bring to boiling point. Reduce heat and simmer, stirring occasionally for 5 minutes. Ladle into hot sterilized jars and seal. Yield: about 8 to 8 1/2 pint jars.
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into unbaked 9-inch pie shell.
Set gelatine to soak in cold water. Beat egg yolks, lemon juice, rind and 1 cup sugar. Place in double boiler and beat until firm and creamy. Remove from stove and add the gelatine; let cool. Beat egg whites very stiff and add remaining cup of sugar. Fold in cooled yolk mixture.
Cream sour cream and cream cheese. Mix all ingredients together and spread on tortillas. Roll tightly and wrap in wax paper. Refrigerate all night or several hours. Cut into slices and serve.
Clean and prepare turkey as necessary. Salt and pepper. Quarter unpeeled apple and peel onion. Place apple pieces and onion inside turkey. Place in roasting pan with tight fitting lid. Melt oleo and pour over turkey. Add water to pan. Cover pan and place in the oven that has been preheated to 475° to 500°. Bake 1 hour and turn off. Do not open oven door. Leave in oven overnight or until oven cools completely without opening door. Perfect turkey every time.
Soak raisins in bourbon overnight. Sift flour, baking soda, cinnamon, nutmeg and cloves. Mix butter, brown sugar and eggs until light and fluffy. Add to flour mixture. Stir in raisins and bourbon. Add pecans and candied fruit; mix well. Coat muffin tins with cooking spray (do not use liners). Fill with mixture. Bake at 325° for 15 minutes. Makes 5 dozen.
Preheat oven to 350°. Brown beef and drain. Combine beef, green beans, soup, water, salt and pepper. Pour into a 1 1/2 quart casserole. Combine mashed potatoes and 1/2 can French fried onions. Spoon potato mixture in a ring around top outer edge of dish. Bake for 25 minutes. Top with cheese and remaining onions. Bake 5 minutes more.
Drain pickles overnight. Turn jar upside-down in colander in sink. Next day, in a large bowl, mix sugar, Tabasco and garlic until pink. Layer ingredients back in jar, starting with sugar. All will go in jars with a little packing. Screw lid on jar and let sit for 5 days, turning jar over each day. After 5 days, pack pickles in sterilized pint jars, covering with syrup and sealing with sterilized lids and screw tops. No hot water bath needed.
Combine and mix well the flour, margarine and chopped nuts. Pat into bottom of 9 x 12-inch baking dish or pan. Bake at 350° for 25 minutes. Cool.
Mix all ingredients in a blender, blend until smooth. Just before serving, warm sauce over hot water, stir in brandy and rum. Serve over ham or pork.
Cook together 1 1/2 cups sugar, 1/2 cup water and 1/2 cup light corn syrup. Cook to 246°. While this is cooking, prepare a second mixture in another saucepan using 1 cup sugar and 1/2 cup water. When the thermometer is removed from the first mixture, put in second mixture and cook to 255°. While the first mixture is cooking, beat egg whites stiff. Pour boiled syrup, hot, directly on the egg whites, beating constantly. (Eggs should be at room temperature and syrup added slowly.) Do not scrape syrup from saucepan. As soon as the first mixture is added to the egg whites, the second mixture should be cooked and ready to add, same as before. Add vanilla and pecans. Beat until when touched the candy does not stick to your finger. Spread into a buttered pan and cut into squares. This will keep well in the refrigerator or ships well in a wax-lined tin box.
Place apples in large casserole dish. In mixer combine other ingredients and mix to a crumbly stage. Spread over apples and bake at 325° for 30 to 45 minutes.
Beat yolk of egg good; add sugar, butter, flour and jelly. Beat white of egg until stiff and fold in. Cook in a slow oven.
Dissolve jello in boiling water. Add blueberries in water. Mix thoroughly and cool to room temperature. Set aside.
Mix potatoes and milk together, then add remaining ingredients. Fry in about 1/4 inch shortening. When brown on one side, turn. Good with sour cream or stewed tomatoes. If you fry in bacon drippings, use only 1/2 teaspoon salt.
Combine all ingredients. Mix well. Set the oven at 375°. By teaspoonful place on cookie sheet. Bake 12 minutes at 375°.
In saucepan, blend soup, milk and sherry. Add asparagus or peas and tuna. Heat; stir occasionally. Serve in 3 individual dishes. Garnish each serving with croutons.
Line a 15 x 10 x 1-inch pan with foil. Grease. Place crackers on foil. Melt butter; add brown sugar. Boil for 3 minutes. Pour over crackers and spread. Bake at 350° for 5 minutes. Remove from oven. Turn off oven. Sprinkle nuts and chips over crackers. Return to oven until chocolate is melted (3 to 5 minutes). Remove using buttered spatula; press nuts into chocolate. Cut in 1-inch squares while warm. Cool. Remove from foil.
Bake at 350° for 45 to 60 minutes. Makes 1 (9-inch) pie.
Layer cauliflower, lettuce and bacon and cover with Hellmann's mayonnaise. Sprinkle with a little sugar. Leave covered overnight in refrigerator. Before eating, stir and sprinkle with Parmesan cheese.
Step 1: Cook cabbage 5 to 6 minutes. Do not overcook. Drain.
Saute onion in butter until tender. Combine all ingredients in casserole dish and bake 30 minutes at 350°.
Place defrosted berries, sugar, lemon juice, egg whites and salt in large bowl. Beat at medium speed 15 minutes until mixture is stiff and holds shape. Whip cream, add vanilla and fold into berry mixture. Pile lightly into baked shell. Freeze overnight. May be garnished with fresh berries just before serving.
Cook the first 3 ingredients together until onion is clear. Add sour cream; heat to boiling point, but do not boil. Cook frozen limas until done. Drain and add to sauce.
Before opening, break up the noodles from package into small pieces and combine in a mixing bowl with the seasonings from the flavor packet, chopped onion, chopped celery, chopped parsley, tomato sauce and beaten eggs. Stir together and mix in 1 1/2 pounds lean ground beef. Shape into a firm loaf in a buttered loaf pan. Bake at 375° for 50 to 60 minutes before slicing. Serves 6.
In a large saucepan, saute garlic in oil (do not brown). Add all other ingredients and simmer for about 10 minutes. Add meatballs or any other leftover meats (pork, sausages, steak, etc). Simmer at a low flame for about 1 1/2 hours. Stir occasionally to prevent sauce from sticking to pan.
Use a 9 x 13-inch pan; bake at 350° for 1 hour. Mix together all ingredients at once.
Mix seasoned bread cubes as directed on package; set aside. Brown and drain beef; season with pepper and onion to taste. Spread meat in bottom of a 9 x 13-inch glass baking dish. Add 1/2 can water to 1 can soup; pour over meat. Pack bread crumbs over meat; poke holes (using long-tined fork) in stuffing mixture. Add 1/2 can water to second can of soup; pour over stuffing. Bake at 350° for 50 minutes.
Bring sugar and corn syrup to boil. Add peanut butter and nuts. Add cereal and mix well. Put ingredients into a 10 x 13-inch pan. Melt chocolate and butterscotch chips together. Spread on top of cereal mixture. Cool and cut into squares.
Saute celery, onion and broccoli in margarine. Add mushrooms, cheese, soup and rice. Stir over low heat. Pour in casserole dish. Bake 45 minutes at 350°.
Wash potatoes with skins left on. Cut potatoes round. Line up in greased baking dish. Melt oleo in small pan and add Parmesan cheese, seasoned salt and pepper. Pour this over potatoes. Sprinkle with more cheese. Bake at 350° for 1 1/2 hours or until potatoes are done.
Sift the flour and salt into a bowl. Mix the milk, water and egg together and gradually beat into the flour. Mix until the batter is smooth and lump free. Leave to stand for 30 to 40 minutes.
Mix in spinach, sour cream, cream cheese and cottage cheese. Add this to cooked and drained noodles. Add Jack cheese but save a little for top. Bake at 350° for 45 minutes in a 9 x 13-inch dish. Salt to taste.
Heat oven to 375°. Mix Bisquick, 1/4 cup sugar and butter with fork until crumbly. Reserve 1/4 cup crumb mixture; firmly press remaining mixture in bottom of ungreased 8 x 8 x 2-inch pan. Bake for 10 to 15 minutes, or until light brown. Mix remaining ingredients, except Fruit Roll-Ups. Pour over baked layer. Completely cover top of yogurt mixture with Fruit Roll-Ups, cutting to fit if necessary. Sprinkle with remaining crumb mixture. Return to oven; bake about 20 minutes longer, or until pick comes out clean when inserted into the center. Cool 15 minutes. Cut into squares. Makes 16 servings.
Trim excess fat; place steak in a shallow container. Combine next 8 ingredients, stirring well; pour marinade over steak. Cover and marinate in refrigerator overnight. Remove steak from marinade, reserving marinade. Grill steak 5 inches from hot coals for 5 to 7 minutes on each side, basting often with marinade.
Blend cereal, Parmesan cheese, flour and seasoning until fine crumbs. Set aside. Dip chicken in salad dressing and coat with cereal mixture. Place in a shallow baking dish coated with cooking spray. Bake at 350° for 30 minutes or until tender.
Place pork chops in casserole. Sprinkle each with sage and pepper. Top each with a slice of onion and tomato. Sprinkle each with dry mustard and Worcestershire sauce. Pour vermouth carefully in dish. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer.
Dip chicken or fish in batter. Deep fry. Tastes a lot like Long John Silver's.
Mix and store in airtight container. Use 2 teaspoons of mix to 1 cup hot water.
Mix the pumpkin, Milnot, sugar, pumpkin pie spice (I use 1 teaspoon vanilla also) and eggs together and pour into an 11 x 13 pan. Sprinkle with the yellow cake mix over the pumpkin mixture. Add pecans. Melt butter or margarine and distribute evenly over top. Bake in 350° oven for about 1 hour. Serve with whipped cream.
Preheat oven to 500°. Cover baking pan with foil. Combine pecans and next 4 ingredients. Dip salmon fillets into olive oil and then pecan mixture. Place in a single layer on the baking pan. Bake approximately 10 minutes until fish flakes.
Heat oven to 350°. In large mixer bowl, cream margarine, brown sugar and sugar. Add vanilla. Beat until light and fluffy. Add egg and beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in nuts and chocolate chunks.
Cut stems from cabbage leaves. Boil in 2 cups water until wilted. Cool. In bowl combine beef, rice, onion, parsley and cut up tomatoes. Add salt and pepper. Place 1 Tbsp. mixture on each cabbage leaf and coil tightly. Stack in a flat pan. Combine lemon juice, 1 tsp. salt, water and tomato liquid from canned tomatoes. Pour over rolls. Cover and simmer on top of stove for 30 minutes.
Mix together shortening and sugar. Add eggs one at a time, beating well after each addition. Sift together flour, salt and baking powder. Add alternating with buttermilk, starting and ending with flour mixture. Add vanilla and lemon flavoring. Bake at 325° in a preheated oven 1 hour and 10 to 15 minutes. (Bake in a cold oven 1 1/2 hours.) Bake in a large tube Teflon pan; grease but do not flour pan. Let sit 10 minutes. Turn out and let sit with pan over until cold.
Brown meat; drain. Add onions and celery and saute a few minutes. Add remaining ingredients and a little water. Simmer for 30 minutes. Serve with cornbread.
Mix Bisquick, milk and eggs. Spread in bottom of baking dish. Brown hamburger. Add sauce, seasoning and corn. Spread over Bisquick mixture. Top with shredded cheese. Bake in 375° oven for 35 minutes.
Press rolls onto cookie sheet. Bake 10 to 13 minutes at 300°. Combine sour cream, cream cheese and dip mix in bowl. Spread over cooled crescent rolls. Sprinkle with vegetables and grated cheese.
Mix and sift all dry ingredients. Add onion. Combine egg and milk; add to dry ingredients. Drop by spoonfuls into hot grease until they float. Turn as necessary.
Sift flour and salt together. Dissolve yeast in water. Mix yeast mixture into flour. Knead on floured board until smooth and elastic. Cover and let rise in warm place until double in bulk.
Cook chocolate pudding as directed. Stir in cake mix. Spread in jelly roll pan. Top with chocolate chips and nuts. Bake at 350° approximately 25 to 35 minutes. Test with toothpick.
Saute onions in 1/4 pound hot butter until clear. In large saucepan, melt 4 tablespoons butter. Blend in flour and cook over low heat, stirring constantly, until dark brown. Gradually stir in beef broth. Bring to a boil. Boil for 1 minute, stirring constantly. Add sauteed onions, butter, water, soy sauce, salt, Tabasco, Kitchen Bouquet, Worcestershire sauce and bouillon cubes. Mix well. Bring to a boil. Then cover and simmer for 30 minutes over low heat. Pour into six individual soup servers and place slice of bread on top of each. Cover each with shredded cheese. Heat under broiler until cheese is golden and bubbly. Serve at once.
Cook hamburger meat in skillet until brown. Drain and put in casserole pan; add chopped onion and shredded cheese. Pour Ranch Style beans on top, then mix corn bread mix as directed on package. Pour on top of beans. Put into oven and cook for 45 minutes to one hour.
Blend soup, milk and mayonnaise. Add chicken and eggs. Add crumbs to mixture and pat into casserole dish. Cover top with cracker crumbs. Bake at 350° for 20 to 25 minutes.
Place ingredients in saucepan. Cook, stirring often for 10 minutes. Cool and chill.
Bake cake mix as directed on box and cut into 2-inch squares. Layer all ingredients; end the top layer with Cool Whip.