HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients. Cream shortening and peanut butter adding sugar gradually. Add the eggs and vanilla beat well. Blend in the dry ingredients alternately with the milk, blending well after each addition. Drop by rounded tsp. onto ungreased baking sheets. Press with fork to flatten and form a lattice design. (Put fork in water lightly before pressing so it does not stick to the cookies.) Bake at 400 for 8 to 9 minutes. Do not overbake. Cookies are still soft when done.
Combine sugar, syrup, water, butter, vinegar and salt. Cook, stirring, until sugar is dissolved. Continue cooking without stirring until syrup reaches 270° or forms a brittle ball when dropped in cold water. Add vanilla. Pour syrup over popped corn, stirring until all kernels are covered. Grease hands with butter and shape into balls. Makes 12. Do not double recipe. It is better to make several small batches.
Combine sugar, flour, cornstarch and cocoa. Mix well. Beat eggs, vanilla, butter and milk. Add to dry ingredients and beat until well blended. Add chopped walnuts and 1/2 cup coconut. Pour into unbaked pie shell. Top with 1 inch additional coconut. Bake at 350° for 40 minutes. Let cool before slicing. (I cook mine in 300° for 10 minutes then on 350° for the remaining 30 minutes.)
Heat oil in a Dutch oven over medium-high heat. Add meat and brown on all sides. Add 1 1/2 cups water, onion, apple, salt and pepper to meat. Cook, covered, over low heat for 1 hour. Add potatoes and cook 15 minutes more.
In blender, mix first 7 ingredients for dressing. Cook macaroni; drain and cool. Add onion rings, cucumbers, celery, carrots and peas. Pour dressing over all and let marinate overnight. Sprinkle grated cheese over top just before serving.
Cut angel food cake into 1/4-inch slices. Layer in bottom of 9 x 13-inch cake pan. Mix together Eagle Brand milk, water and instant pudding. Mix well. Let chill for 5 minutes. Next, add vanilla flavoring and Cool Whip. Stir all together until well blended. Spread over cake. Top with peaches. Repeat again, ending with peaches on top.
Mix sugar and corn syrup in a large saucepan. Bring it to a boil. Remove the pan from the heat and add peanut butter, vanilla and cereal. Spread on a greased cookie sheet.
Brown ground beef; add onion and bell pepper. Drain. Add tomato sauce and macaroni. Simmer 20 to 30 minutes. This can be cooked fast and serves 4.
Combine ingredients in 2-quart saucepan. Cook until dough separates from side of pan. Lay dough out on counter and knead until smooth. You may separate into balls and color with 2 or 3 drops of food coloring. Store in airtight bags in refrigerator indefinitely. Enjoy!
Cook sliced carrots until tender; drain and cool. Combine soup, sugar, salad oil and Worcestershire in saucepan; boil and stir to dissolve sugar. Add remaining ingredients. In 2-quart casserole, combine with vegetables and chill overnight. Serve chilled. Will keep up to 2 weeks in refrigerator.
In a large pitcher, combine all ingredients, except mint sprigs. Chill for 2 to 3 hours. Stir very vigorously. Serve in tall chilled glasses; garnish with mint leaves. Serves 6.
Mix all ingredients together and shape into small balls. Roll balls in coconut. Keep in refrigerator or freezer.
Mix sugar, eggs and oil. Add flour, salt, soda and cinnamon a little at a time. Mix together, then add pumpkin. Bake in Bundt or tube pan at 350°. Cook 35 minutes.
Cut fish into 1-inch cubes. Heat oil in pot; add onions, garlic and celery until wilted. Add tomatoes, Tabasco and saffron and cook over high heat for 4 minutes. Add wine, water, thyme, bay leaf, salt and pepper. Bring to a boil and cook for 15 minutes. Add fish, mussels and scallops. Bring to a boil and simmer for 10 minutes. Stir in parsley and basil. Serves 6.
Mix sugar, Kool-Aid, water and juice. Before serving, add ginger ale. Can be stored. Freeze and thaw before serving.
Mix white sugar and cinnamon. Coat biscuits with cinnamon mixture. Arrange biscuits in layers. Sprinkle with raisins and nuts. Mix oleo and brown sugar. Boil 1 minute. Pour mixture over top. Bake at 350° for 30 to 35 minutes.
Beat sugar, eggs and oil. Add remaining ingredients. Dissolve soda in part of buttermilk. Bake 20 minutes at 400°. This batter will keep in refrigerator for up to a month. Just bake as needed.
Cream the cream cheese with a little milk at a time until smooth; add pudding, vanilla and lemon juice. Pour into graham cracker; chill. No baking; easy and good.
Mix first 4 ingredients together. Blend in last three. Let stand 2 hours.
Remove the outer layer of skins from the heads, exposing the cloves. Place them in a small baking dish and pour the oil and butter over the bulbs. Bake, uncovered in a 225° oven for 1/2 hour. Baste; add 1/2 cup water to the dish. Cover and bake another 1 1/2 hours or until bulbs are soft. Serve with French bread and cheese; spread cheese on bread. Break off a few bulbs of garlic and squeeze them out of their skins. Lay on top of cheese.
Place chicken in Dutch oven with enough water to cover. Salt and pepper to taste. When done, debone and place to side. Mix other ingredients well and add chicken. Bake at 350° for 30 to 45 minutes.
Combine first 3 ingredients into a dough. Press into a 13 x 9-inch pan. Bake for 15 minutes at 375°. Mix sugar, cream cheese and 1 cup of the Cool Whip. Spread on crust. Mix milk and pudding mix; spread over creamed cheese mixture. Top with balance of Cool Whip. Chill well.
Grease baking dish. Mix cubed bread, cheese and drained browned sausage. Add drained mushrooms. Put in pan. Sprinkle with salt and dry mustard. Mix milk with eggs and pour over mixture. Cover with foil and bake at 350° for 45 to 55 minutes.
Combine flour, nuts and margarine; mix well and press into the bottom of an 8 x 8 x 2-inch pan. Bake 25 minutes at 350°. Cool.
Cook all together and pour in 2 baked pie shells. Beat egg whites for frosting on pie. Brown.
Mix powdered sugar and softened cream cheese; add Cool Whip. Pour into graham cracker shell. Top with blueberries.
Cook ground beef, onion and pepper until meat is browned and vegetables are tender. Stir in both cans of chili dinner, corn and cheese; heat until bubbling hot. Pour into 10 x 6 x 2-inch baking dish. Prepare muffin mix following package directions. Spoon half the batter in diagonal bands across top of casserole. Spoon remaining batter into 3 or 4 paper baking cup-lined muffin pans. Bake both at 400° for 17 minutes. Makes 8 servings.
Beat cream cheese and powdered sugar until light and fluffy. Add peanut butter and milk. Fold in 2 cups prepared Dream Whip.
Cook first 4 ingredients 1 1/2 minutes; remove from heat. Add 2 1/2 to 3 cups oatmeal. Then add vanilla, nuts and coconut. Stir and spoon on waxed paper. Chill.
Preheat oven to 375°. Combine flour, cocoa, soda and salt in a small bowl. Set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Beat in eggs until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely. Makes about 5 dozen cookies.
Put orange jello, tapioca pudding, vanilla pudding and water into saucepan. Bring to a boil and slow boil for 5 minutes. Cool well. When cool, add oranges and Cool Whip.
Blend and chill. Drop by spoonfuls into tassies muffin tins. Bake at 400° until brown (approximately 10 to 12 minutes). Makes 4 dozen. Can be frozen.
Set cabbage and carrots aside. Mix remaining ingredients together until smooth. Pour mixture over cabbage and carrots. Stir well and let set 24 hours.
Mix in large bowl. Put in the refrigerator and mix or knead each day for 5 days. On the 5th day, shape into 4 logs and place on broiler pan on bottom rack of oven. Bake 8 hours at 140°. Turn every 2 hours.
Stir together flour, baking powder and salt; set aside. In large mixing bowl beat margarine and sugar until light and fluffy. Add eggs, beat well. Stir in milk and vanilla. Add flour mixture; mix until combined. Stir in nuts, currants and chopped cherries. Portion dough using measuring tablespoon. Shape into balls. Roll in crushed Kellogg's corn flakes cereal. Place about 2 inches apart on greased baking sheets. Top each with cherry quarter. Bake at 375°, about 10 minutes or until lightly browned. Remove immediately from baking sheets. Cool. Yield: about 5 dozen.
Beat cream cheese until fluffy; add sugar and salt. Beat well. Add egg and lemon juice and beat until smooth. Pour into unbaked pie shell. Bake at 350° for 15 minutes. Spread filling over cheese mixture. Continue to bake at 400° for 20 minutes until crust is golden brown. Cool.
Beat eggs and cream with margarine. Add seasonings, pineapple, raisins and orange juice. Sift dry ingredients and add to liquids, mixing well but lightly. Bake at 325° for 45 minutes in a glass loaf pan. As soon as it comes from the oven, cover with foil to keep in moisture.
Blend in blender, water, cranberry-orange relish and frozen orange juice. Put in freezer over night. Take out of freezer and allow it to get "slushy". Add 1 or 2 liters of 7-UP.
Preheat oven to 350°. In a medium bowl combine chicken, olives, green chilies, green onions and 1 cup of sauce. Tear tortillas into bite-size pieces. Place half of them in the bottom of greased 9 x 13-inch pan. Spread chicken mixture over tortillas. Put remaining tortilla pieces on top of chicken mixture. Pour remaining sauce over tortillas and top with cheeses. Bake for 30 minutes. Serves 6 to 8.
Preheat oven to 400°. In 9 x 13-inch baking dish combine uncooked rice, 1/2 can of onions and Italian seasoning. Pour bouillon over rice mixture. Arrange chicken breasts on top. Pour salad dressing over chicken. Bake, covered, for 30 minutes. Place vegetables around chicken, covering rice. Bake, uncovered, 20 to 25 minutes or until chicken and rice are done. Top with remaining onions; bake uncovered 1 to 3 minutes until golden brown.
Mix coconut and pecans. Spread evenly on bottom of 9 x 12-inch greased and floured pan. Mix cake mix according to directions on box. Pour over nut and coconut mixture. Melt butter and mix with cream cheese. Fold in confectioners sugar. Pour over cake mix evenly. Bake at 350° for 35 to 40 minutes. Cool before cutting.
Combine eggs, milk and seasonings; mix well. Toss cheese with flour. Add cheese mixture and bacon to egg mixture. Pour into pie shell. Bake for 40 to 45 minutes at 350°. Let stand 10 minutes. Serve.
Allow cream cheese to soften; mix well with horseradish. Stir in chopped meat. Roll in nuts after shaping into 24 balls. Serve with toothpicks.
Combine pineapple and dates in small saucepan. Cook over low flame, stirring constantly until dark and thick. Stir in pecans. Turn off flame. Cool 10 minutes. Pour date mixture into bowl. Combine eggs, milk and oil. Add to date mixture. Stir in sifted dry ingredients, just until moistened. Pour into greased 8 x 4-inch loaf pan. Bake in 350° oven 1 hour to 1 hour and 10 minutes. Cover during last 15 minutes of baking time. Cool completely, remove from pan. Let stand overnight for better flavor and easier slicing.
Wash the seeds to get rid of any pumpkin strings that might be stuck to them. Put the seeds in a steamer (a pan with holes, inside another pan). The idea is that you want the steam to cook the seeds, but you don't want the seeds to be in the water because that washes some of the vitamins out. Keep the pot covered and cook for about 30 minutes. Add more water when you need it. Dump the seeds on a paper towel and pat them dry. Spread them out on a cookie sheet. Pour on a little vegetable oil, just enough to make the seeds shiny when you stir them around. Sprinkle on some salt. Put the seeds in an oven set at 300° for about 1/2 hour, until they are golden brown and crispy.
Preheat oven to 350°. In large bowl, combine first 4 ingredients. Beat well. (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well. Stir in dates and nuts. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 15 minutes until golden brown. Makes 5 to 6 dozen cookies.
Grind the first five ingredients together. Soak and add salt; let stand overnight. Drain.
Fry bacon until crispy; set aside. In a plastic or paper bag, add flour, salt and pepper. Lightly coat liver. Using same grease from bacon, brown liver on both sides.
Preheat oven to 375°. Melt over hot (not boiling) water 3/4 cup Nestl| Toll House| mint flavored semi-sweet chocolate morsels; stir until smooth.* Cool to room temperature. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat butter, brown sugar, sugar and vanilla extract until creamy. Add melted morsels and egg; beat well. Gradually blend in flour mixture. Stir in remaining morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 9 minutes. Allow to stand 2 to 3 minutes before removing from cookie sheets; cool completely. Makes about 1 1/2 dozen cookies.
Cook green pepper and onion in about 2 tablespoons butter, then add meat and cook until brown, stirring frequently. Drain. Add salt, tomato soup, cheese and Worcestershire sauce. Mix with cooked spaghetti in a greased 11 x 7-inch casserole. Bake in a 350° oven for 45 to 60 minutes.
Roll crescent rolls out flat and place in pizza pan. Bake until brown and let cool. Combine mayonnaise, cream cheese and minced onions. Spread on top of crust. Top with vegetables and cheese. Makes 1 large or 2 small pizzas.
Cream shortening, brown sugar, sugar and vanilla. Add eggs. Fold in flour, soda and salt in mixture until batter is smooth. Add chocolate chips. Drop on cookie sheet. Bake at 325° for 8 minutes. For chewy cookies, do not overbake.
Mix together peanut butter, sugar and margarine. Roll into small balls. Melt chocolate chips and wax on top of stove. Using toothpicks, dip balls into chocolate. Place balls on wax paper.
Combine all ingredients in large container. Add ice or ice ring. Makes a gallon of punch.
Cream sugar, shortening, salt and egg thoroughly. Dissolve yeast in warm water. Add creamed mixture and 1 1/2 cups flour. Beat on low speed with electric mixer for 10 minutes. Stir in remaining flour. Let rise in warm place (85°) for about 1 1/2 hours. If kitchen is cool, place dough on bowl of hot water and cover completely. Stir down and put on well floured board. Divide into 24 parts. Shape each piece into a round ball. Cover with cloth and let rest about 15 minutes. Shape as desired and fill. Let rise 30 minutes until depression remains when touched lightly finger. Bake at 375° in preheated oven about 15 to 18 minutes or until brown. Brush with melted butter and dust lightly with powdered sugar.
Melt Hershey bars in double boiler. Set aside to cool for 5 minutes. In a mixing bowl, combine melted candy bars with whipped topping and pour into crust. Refrigerate about 2 hours before serving.
Heat oven to 450°. In large bowl combine cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla. Beat on medium until smooth. Gradually add flour. Add eggs and beat well. In small bowl combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1 1/2 cups of cream cheese mixture. Blend well. Spoon plain and chocolate mixtures alternately into pan, ending with droplets of chocolate. Swirl gently with spatula. Bake 10 minutes. Decrease temperature to 250° for 30 minutes. Do not open oven door. Turn off oven and leave in oven for 30 minutes. Cool and chill.
Combine together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture. Spread in well greased 8-inch square cake pan. Bake at 350° for 40 to 45 minutes or until brownies pulls away from pan.
Melt margarine in a 9 x 13-inch baking pan. Combine 1 cup sugar, flour, baking powder and milk in bowl; mix well. Pour into prepared pan. Arrange peaches over top. Sprinkle with 1/2 cup sugar. Bake at 350° for 30 to 50 minutes or until brown. Serve warm. Yields 12 servings.
Heat oven to 425°. Mix sugar and cinnamon. Toss lightly with apples. Heap in pie crust. Dot with butter. Cover with top crust. Slit. Cover edges with foil. Bake 50 to 60 minutes.
Prepare stuffing according to package directions. Divide burger into 5 to 6 patties. Flatten each to approximately 6-inches. Put approximately 1/3 cup stuffing in center of each patty. Wrap meat around stuffing and mold into ball. Meat does not have to completely cover stuffing. Put the exposed stuffing side down in pan. Distribute balls evenly in 9 x 13-inch pan.
Cut up frying chicken. Dip in flour-salt mixture. Brown chicken in thin layer of oil. Remove from pan; drain pan leaving chicken bits. Add orange juice, garlic clove (chopped) and nutmeg to frying bits and simmer. Orange juice will reduce and thicken. Add chicken and sliced peaches. Cover and cook for 35 minutes at medium heat.
Mix the ingredients in the order listed. Let sauce simmer on the stove for about 1 hour and then add 1 pound to 1 1/2 pounds chipped ham per recipe. Let meat and sauce simmer for at least 1 hour.
Melt butter in a 9 x 9-inch pan. Combine cracker crumbs and sugar and put in melted butter. Stir well and press in bottom of pan. Freeze for 30 minutes.
Cream sugar and eggs. Add flour and buttermilk, a little at a time. Mix oil, coconut flavoring and coconut. Mix with a spoon. Pour in a Bundt pan and bake at 350° for 45 minutes or until done.
Fry and drain sausage. Mix all well. Mix in fried bacon. Bake, covered, for 1 hour or more. Uncover for 1/2 hour.
Mix ingredients and pour into 11 x 16-inch pan. Bake 1 hour and 10 minutes at 350°. Punch top full of holes so icing will seep into cake. Top with Buttermilk Icing.
Beat eggs until thick; add corn. Combine flour, sugar, salt and pepper. Slowly stir in milk or cream and blend in butter. Combine with corn mixture (mix well). Pour into greased 1 1/2-quart casserole dish. Bake at 325° for 1 hour and 20 minutes. Pudding is done when knife is inserted in center and it comes out clean.
Boil the fryer until tender, then debone it. Crumble the crackers with 1/4 stick butter, melted, on the bottom of casserole. Mix the soups and sour cream. Layer crackers, chicken and soup mixture. After about 2 layers, dot with butter. Bake at 350° for 40 to 45 minutes.
Mix first 4 ingredients together; reserve 1/2 cup, set aside. Add remaining ingredients and beat 4 minutes. Grease two 8-inch pans or one 9 x 13-inch oblong pan. Add batter and sprinkle crumbs (1/2 cup reserved) on top. Also sprinkle cinnamon on top of crumbs. Bake at 350° for 1/2 hour.
Put in layers in the order given in crock-pot or heavy pan for top of stove or can be cooked in oven. Season each layer with salt and pepper (if you like). Put beef on top and mix tomato soup and water and pour over all. Cover and cook until done (on top of stove approximately 45 minutes until vegetables are tender).
Mix all ingredients and pour into a buttered casserole dish. Bake at 375° for 30 minutes or until set.
Lightly grease casserole dish. Mix first 6 ingredients together (rice and herbs in dry form).
Select grapes that are not too ripe. Wash before pulling off stem; wash again. Place in kettle. Cover with water and boil until tender. Drain juice through cheesecloth. Boil to reduce 1/3 or 1/2. Measure, using 1 cup of juice to 1 cup of sugar. Bring to a hard boil and cook until jellies. Pour into hot, sterilized glasses. When cool, cover with paraffin.
Brown chops in shortening. Place in baking dish. Combine remaining ingredients and pour over pork chops. Bake in 350 degree oven for 1 hour.
Melt butter and brown onion. Add soup, milk, salt and pepper. When hot, add chicken and noodles. Pour into a casserole dish and cover. Bake 30 minutes at 350°. Top with cheese slices. Return to oven just to melt cheese.
Cook chicken in enough water to make 1 1/2 quarts broth. Saute onions, peppers and drained mushrooms in margarine. Cook spaghetti in chicken broth. When tender, add tomatoes and half the juice and Worcestershire sauce and cook until slightly thickened. Add peas, mushrooms, onions and peppers. Mix well. Add shredded cheese and stir until melted. Salt and pepper to taste. Add chopped chicken. Mix well. Makes 3 casseroles (good to freeze now and cook later.) Bake 30 minutes or until bubbly at 350°. Add salad and you have a meal.
Melt butter. Mix together all ingredients with mixer until smooth. Pour contents into uncooked pie shell. Bake in oven at 450° for 10 minutes, then bake at 325° for 45 minutes.
Arrange fish in a single layer in a 13 x 9 inch baking dish coated with cooking spray. Combine orange rind and next 4 ingredients in a small bowl, stirring well. Pour mixture over fish and bake at 400° for 20 minutes or until fish flakes easily with fork. Remove fish from dish with a wide spatula and place on a serving dish. Sprinkle with green onions. Makes 4 servings. 130 calories, 3 grams cholesterol, 1.3 grams fat, 25.2 grams protein.
Brown hamburger, meat, drain. Add noodles, sauces and mushrooms. Mix well. Place in a baking dish and top with cheese and pepperoni slices. Bake at 350° for 30 to 45 minutes.
Cook macaroni as usual and drain. Add butter, tomato paste and water. Mix well. Grate cheese or chop in food processor, then mix with macaroni. Put macaroni in casserole dish and bake, uncovered, for 1 hour at about 325°. Stir once during baking to mix melting cheese.
Brown sausage and ground beef; drain well. Add seasoning and cheese. Stir over low heat until thoroughly melted. Spread on bread and place on cookie sheets. Bake at 350° for 15 minutes. These will freeze and are great for appetizers.
Mix the first 6 ingredients together and place in a casserole dish. Sprinkle with seasoned bread crumbs which have been sauteed in butter. Blue cheese may be added to the crumbs. Bake 20 to 25 minutes in a 300° oven. Serves 6.
Parboil spareribs for 15 minutes with celery, onion and pepper; let water cover ribs. Remove ribs and drain. Baste with sauce. Grill for 45 minutes over low fire, turning and basting frequently until done.
Combine, shake and let settle 4 hours before using. Store covered in refrigerator to extend shelf life, then allow to warm before using. Joy and Karo work best. Other brands do not work as well.
Cook spinach and drain well. Combine eggs, soup, cheese and spinach. Pour into a 2 quart buttered casserole dish. Sprinkle with bread crumbs and dot with margarine. Bake at 325° for 40 minutes.
Mix all ingredients. Divide dough in half and chill until firm, about 3 hours. Heat oven to 375°. Before rolling out dough, roll to 1/4-inch thick on lightly floured board. With cutters, cut in different shapes. Place on lightly greased cookie sheet. Bake 7 to 8 minutes or until lightly browned. Yields 4 dozen 2-inch cookies.
Cook tortellini according to package. Drain, rinse with cold water until cool. In medium bowl, blend vegetable soup mix, mayonnaise, oil, lemon juice, basil, parsley and pepper. Toss with tortellini, green onions and tomato. Chill. Makes approximately 4 cups.
Form pie crust into balls. Place into greased muffin pan and press into shell shapes. Add grated cheese and onion. Crumble bacon on top.
Brown ground beef, onion and green pepper; drain. Add remaining ingredients (except cheese and Tostitos) and cook until well mixed. Place in a 9 x 13-inch dish and sprinkle with Cheddar cheese. Bake at 400° until hot and bubbly. Serve with Tostitos.
Cut in as pie crust and pat in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Cut roast into small and medium cubes. Salt and pepper meat, then mix all remaining ingredients together. Pour the mix over the meat. Cook at 400° for about 3 hours.
Drain the green beans. Fry bacon and set aside. Add onion to bacon drippings. Add green beans and chili sauce. Heat thoroughly and add bacon just before serving.