HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cream butter. Add brown sugar; cream well. Blend flour. (Mixture may be crumbly.) Press into bottom of ungreased 13 x 9-inch pan. Bake for 15 to 20 minutes. Combine sugar and corn syrup in medium saucepan. Bring to a boil. Remove from heat. Add butterscotch morsels and peanut butter. Stir until melted. Stir in corn flakes. Spread over base. Cool. Cut into bars.
Boil and debone chicken, reserving some of the stock. Melt margarine and add flour (do not brown). Add chicken broth to flour mixture until thickness desired. Add chicken. Place 1 crust in pie plate and fill with chicken mixture. Cover with second crust and slit top. Bake at 425° until crust is brown.
Mix all ingredients together and put into a 9 x 13-inch pan. Bake at 350° for about 1 hour, longer if hash browns are frozen.
In bottom of 2-quart Pyrex dish, melt butter. Mix all other ingredients and pour over melted butter but do not mix. Pour fruit over top and sprinkle with sugar. Bake at 350° for 1 hour. Delicious served warm with ice cream.
Mix together dry ingredients. Make a well in center and pour in ice water and vinegar. Mix well.
In a large bowl, combine all ingredients. Mix well. Pour into large casserole or small roaster. Bake in 350° oven for 1 hour. This is good also if you change the soup flavor. Just substitute another cream soup. This is a good dish for potlucks or picnics.
Preheat oven to 325°. Grease an 8-inch square pan. Line with aluminum foil and spray foil with Pam. Place both chocolates and butter in top of double boiler. Stir until melted and smooth. Remove from heat; add salt, vanilla, sugar and eggs and beat well. Stir in flour until mixture is smooth and shiny. Stir in nuts. Bake 40 minutes. Cool in pan. Freeze for one hour, then cut into small squares.
Mix Bisquick, milk, mayonnaise and cheese. Drop by spoonful onto pay sprayed with Pam. Bake at 450° for about 15 minutes. If desired, brush tops of biscuits with margarine/garlic mixture.
Mix all the above ingredients except Crackers and margarine. Put in a casserole dish. Top with cracker crumbs and melted margarine. Bake at 350° until bubbly (about 30 minutes). You can double the recipe, but do not double the topping.
Shape into balls. Brown in vegetable oil. Yield: 16 to 18 meatballs. Add to tomato sauce and cook accordingly.
Preheat oven to 350°. Mix cake mix with gelatin. Mix until all lumps disappear. Make a hole in mix; add eggs, crushed berries and water. Mix until all lumps disappear, then add oil, food coloring and vanilla. Bake at 350° for 40 minutes.
Salt and pepper chicken breasts. Spread with mustard mix and coat with crumb mix. Bake in a shallow pan at 400° for 40 minutes.
Cream butter and cream cheese in bowl until light and fluffy. Add confectioners sugar gradually, beating until smooth after each addition. Chill and refrigerate. Shape into balls. Melt chocolate with butter in saucepan over low heat. Blend in paraffin and vanilla. Dip candy balls into chocolate to coat. Place in paper bonbon cups. Yield: 4 1/2 pounds.
Bake corn bread according to directions. Cool and break into large bowl. Add remaining ingredients. Toss and chill for 2 hours or longer.
Combine tomato paste, soup, sauce from pizza mix, salt and pepper. Simmer 20 minutes. Prepare pizza crust by package directions and put into pizza pans (if you do not have pizza pans, put the pizza crust into three 9-inch pie pans). Add chicken to sauce, spread evenly on crust and sprinkle with cheese. Bake in moderate oven (375°) for 30 minutes or until crust is browned. Makes 6 to 8 servings.
Melt butter in a 9 x 13-inch pan. Put in the following ingredients: graham cracker crumbs, coconut, chocolate chips, butterscotch chips, Eagle Brand milk and pecans. Bake at 325° for 30 minutes.
Prepare cake mix according to package. Pour half of the batter into greased 9 x 13 pan. Bake at 350° for 15 to 20 minutes. Meanwhile, melt caramels with butter and milk over low heat. Poke holes in baked cake. Pour caramel mixture over top of cake, then sprinkle with chocolate chips and nuts. Pour remaining batter over all and bake for 20 to 25 minutes more. Serve with whipped topping or ice cream.
Cook pudding as directed on the box and cool in the pan. Add sliced banana to the cooling pudding. Put a layer of the pudding on the bottom of a bowl and a layer of the vanilla wafers alternately until all of the pudding is used up. Top with crushed vanilla wafers.
Put the catsup and Coke or Pepsi in electric skillet. Add the chicken pieces. Cover and cook on simmer for 45 minutes to 1 hour. Turn chicken once during cooking. (You can use regular or diet soda.)
Heat and bring to a boil the oil, sugar, vinegar and seasonings. Cool and pour over cabbage. Cover. Don't stir. Let stand 1 hour. Refrigerate.
Boil potato in jacket. Peel potato. Mash and add sugar as needed to make a stiff dough. Divide into several portions. Roll out on sugar sprinkled board-thin but not too thin. Spread with peanut butter. Roll into a roll. Wrap each roll in cool dampened cloth for about 10 to 15 minutes. Slice; spread to dry.
Combine zucchini, cucumbers and red wine vinegar. Mix well and refrigerate for 1 hour. After cooling, combine rest of ingredients and mix well. Refrigerate again for 1 hour before serving.
Preheat oven to 350°. Mix and press first 3 ingredients into a 9 x 13-inch pan. Next, mix cream cheese and 1 cup coconut with beater. Add 2 eggs, then slowly add confectioners sugar. Spread mixture over chocolate mixture. Top with 1 cup chocolate chips, 1 cup pecans and remaining coconut. Bake at 350° for 40 minutes. Brownie should be completely cooked but feel slightly soft to touch.
Melt butter and mix with stuffing. Put in bottom of dish. Reserve 3/4 cup of stuffing mix to put on top. Mix all other ingredients and put in dish. Bake at 350° for 30 minutes.
Mix flour, sugar, salt, cocoa and soda together. Add water, oil, vinegar and vanilla. Bake at 350° about 30 minutes.
Dissolve jello in hot water. Cool until slightly set. Combine cucumber and onion; drain well. Add cottage cheese, mayonnaise and nuts. Fold into jello. Turn into 5 cup ring mold and chill until set.
Cook macaroni; drain. Brown ground beef; drain. Cut pepperoni in half. Cut up peppers and onion. Mix all in crock-pot. Cook on low for 1 to 2 hours.
Mix together and freeze overnight in airtight container. Spoon into glass with 7-Up, Sprite or Mountain Dew.
Mix sugar, flour and cornstarch together, blending well. Add eggs, mixing only until blended and smooth. Gradually add milk, mixing and keeping bowl scraped down well. Stir in vanilla and salt. Sprinkle flaked coconut and pecans in two 10-inch pie crusts. Pour in chocolate mixture. Bake at 350° for approximately 40 minutes.
Place raisins, water, sugar, salt, spices and butter in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Let cool to lukewarm. Stir in baking soda. Stir until foaming sets. Stir in sifted flour and turn into a well-greased loaf pan. Bake in heated oven at 350° for approximately 1 hour or until cake tester comes out clean. Cool. Stores good wrapped in foil until needed. Refrigerate.
Mix flour, cornstarch and sugar in medium to large bowl. Blend in butter until soft dough forms. If dough is too soft to handle, cover and chill. Shape into 3/4 inch ball, roll in coconut. Place on ungreased baking sheet 1 1/2 inches apart. Bake at 300° for 20 to 25 minutes.
Prepare shells according to package directions. Drain. Blend yogurt and orange juice concentrate in a small bowl. Combine shells and remaining ingredients in a large bowl. Add yogurt mixture. Toss gently to coat. Cover and refrigerate until chilled thoroughly. Nutrients per serving: 217 calories, 6 g fat, 1 mg cholesterol and 44 mg sodium.
Place flour and salt in a large bowl; cut in softened margarine until completely mixed. Add beaten eggs. Mix again. Add water, mixing until soft, pliable dough is formed, adding more flour if needed. Cover bowl with waxed paper. Refrigerate dough for 15 minutes. Pinch off approximately 3-inch pieces of dough. Roll on floured surface until pieces are very thin (about 1/8 inch thick). Cut with 4-inch cutter. Fill with desired filling. Place filling in center of 4-inch circle. Moisten edge of circle with water. Fold in half-moon shape, sealing edge with fingers. Press both sides of sealed edge with fork prongs. (Dough will never break apart regardless how thinly rolled if sealed properly.)
Crumble cornbread into small pieces. Add all other ingredients. Add more broth if needed. Bake in greased pan for one hour at 350°.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth. Pour into dish and bake 30 minutes or until a knife inserted in center comes out clean. Cool and serve with fresh fruit if desired.
Combine meat, oats, milk, onion, salt and pepper. Mix well and shape into small meatballs. Place into a 2-quart casserole. Combine catsup, vinegar, water and sugar. Pour mixture over top of meatballs. Bake at 350° for 30 to 35 minutes or until done.
Brown chicken in skillet in hot oil. Add peppers, carrots and garlic powder. Cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce. Add to pan with pineapple, cashews, mushrooms, juice, vinegar, sugar and ginger. Bring to a full boil. Meanwhile, prepare rice and serve chicken over rice.
Get a can of biscuits out of the refrigerator and put grease on it. Put biscuits on a pan. Turn oven on and put pan in oven. Cook until they're done.
Puncture roast with large fork. Rub roast with dried rosemary. Place in heavy plastic bag. Mix soy sauce and Worcestershire sauce together. Add parsley and garlic, chopped. Pour mixture over roast in bag. Close bag tightly with seal. Marinate for 15 days in refrigerator, rotating bag twice daily. Remove and discard all mixture. Cover prime rib. Top with pepper and bay leaves. Roast in 325° oven for 30 minutes per pound. Let stand 20 minutes. Carve as desired. Serves 15 to 25. Enjoy.
Cream shortening with powdered sugar, instant milk and cornstarch. Add egg and mix. Add water 1 tablespoon at a time. Leave stiff enough to allow flavoring. Leave very stiff if using for decorations; extra powdered sugar may be added if not stiff enough. Use large bowl and standard mixer, not hand or portable mixer.
Combine beans, pepper, onion and celery. Mix up vinegar, oil, sugar, salt and pepper. Pour over ingredients.
Heat the oven to 325°. Cream together the margarine and sugar. Beat the egg yolk. Add the yolk, flour and vanilla to the sugar mixture. Spread the mixture over a greased cookie sheet. Beat the egg white. Spread the egg white over the cookie mixture. Sprinkle with the nuts. Bake for about 30 minutes or until lightly browned. Cut into small rectangles while still warm.
Melt butter in roasting pan. Add salts, lemon juice and Worcestershire sauce. Mix well. Add remaining ingredients. Stir until well coated. Bake at 250° for 1 hour, stirring every 15 minutes.
Sift the dry ingredients together. Cream butter, peanut butter, sugar and brown sugar together. Add the egg and vanilla; blend in the dry ingredients. Shape dough into balls and roll each in granulated sugar. Place on greased cookie sheet. Bake at 375° for 6 minutes. Top each cookie with a solid milk chocolate candy Kiss, pressing down firmly so cookie cracks around the edge. Return to oven and bake about 3 minutes.
Combine dressing ingredients in a screw-top jar. Shake well. Refrigerate. Can be made several days in advance.
Core the cabbage; cook for about 10 minutes so leaves will soften. Mix all ingredients together. Fill the leaves. Bake at 350° for 2 hours or can cook on top of stove. Cover the cabbage rolls with water. I put about 6 tomatoes on top.
Mix ingredients together and use as a dip with tortilla chips. Great as an appetizer or as a snack for the kids!
Prepare broccoli and potatoes (peel and dice). In a large 6-quart pan, add cream of mushroom soup, potatoes, milk and broccoli. Cook until potatoes and broccoli are done. Add heavy cream and cheese. Cook for 1 to 1 1/2 hours, until done and thickened. Add salt and pepper to taste.
Combine ham, mustard, 1 teaspoon of grated onion and red pepper seasoning in a small bowl.
Mix all dry ingredients, then add eggs, buttermilk, butter and sour cream. Preheat oven at 375° and bake 25 to 35 minutes or until golden brown. While still hot, butter top.
Slice onions about 1-inch thick. Separate into rings. Place in a large bowl of ice water for 5 minutes. In a large bowl, mix 1 cup flour, baking powder, egg, buttermilk, vegetable oil, paprika and red pepper to form batter. In deep fryer, heat oil to 350°. Place remaining 1 1/2 cups flour in small bowl. In small batches, remove rings from water, dredge in remaining flour, then dip in batter. Place in hot oil. Fry for 3 to 5 minutes, until golden brown. Drain onto paper towels. Repeat process with rest of rings. Season with salt. Serve immediately. Serves 4.
Combine all the ingredients in an electric skillet and simmer, uncovered, 20 minutes or until well heated. Stir occasionally. Serve with hot mustard.
In a mixing bowl, cream margarine and sugars. Add eggs one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda, salt and cinnamon. Gradually add to creamed mixture. Stir in oats, raisins and pecans. Shape into 1- inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until golden brown. Do not overbake. Makes about 3 1/2 dozen.
Mix first six ingredients. Let sit for a few minutes. Then fold in Cool Whip and nuts. Serves 8 to 10.
Saute onion in butter with garlic. Add tomatoes, rice, green pepper and ham. Bring to a boil. Lower heat and simmer for 20 to 30 minutes until rice is tender.
Peel and slice onions 1/4 inch thick. Let soak in milk to cover for at least an hour. Make a thin batter of beaten egg, milk and pancake mix. Dip onions into batter and drop into hot oil. They brown quickly and must be turned quickly, but only once. Drain on paper towel.
Pour boiling water over oats and let stand until cool. Blend shortening, sugar and eggs. Add oats and mix well. Add dry ingredients and mix well. Add vanilla and nuts. Pour into a 9 x 12-inch pan. Bake at 350° for 30 to 40 minutes.
Mix shrimp and garlic. Pour chili sauce over mixture. Cover and refrigerate, stirring occasionally, for several hours. Cut bacon into halves. Cook until limp; drain. Wrap each shrimp in bacon piece; secure with toothpicks. Broil with tops 2 to 3-inches from heat until bacon is crisp.
Cook macaroni in boiling, salted water according to package directions. Drain. Melt butter; blend in flour, 1 teaspoon salt and pepper. Add milk; cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard and Worcestershire sauce. Cook until cheese melts. Add macaroni. Pour into a greased 2 quart casserole. Top with bread crumbs. Bake at 375° for 25 minutes or until browned. Garnish with bacon. Yield: 6 to 8 servings.
Prepare cake mix as directed on package. Pour into 2 round pans (8 or 9 1/2-inch). Bake as directed. Cool 10 minutes; remove from pans. Cool completely. Put cakes back in pans (clean). Poke with fork at 1/2-inch intervals. Pour 1 cup of boiling water over raspberry Jell-O; stir until dissolved. Repeat with lime. Pour 1 Jell-O over 1 cake. Repeat with second Jell-O and second cake. Chill 3 to 4 hours.
Mix all together and it's ready to serve. May use light fruit cocktail and Cool Whip.
Crisp bacon slices (microwave if you have one). Dredge liver in flour, salt and pepper. Place oil, 3 tablespoons butter, chopped bacon and garlic in skillet. Add sliced onions and cook until medium brown. Add liver slices, sage and cook 2 minutes on each side. Remove liver; add wine, 2 tablespoons butter and parsley to make sauce. Stir and cook 1 minute longer. Place onion sauce over the liver and top with crisp bacon slices.
Mix pie filling, pineapple, sugar and cornstarch. Cook slowly until mixture thickens.* Add Jell-O. Mix well and let cool. When mixture has set, add bananas and pour into baked pie shells. Put Cool Whip on top. Keep refrigerated.
Sterilize about 7 (1-quart) jars. Wash and slice cucumbers (4 to 6 spears per cucumber). Boil water; add salt and alum. Stir to dissolve, then add vinegar, heating to near boiling, or let strike a boil. To each quart jar, add 1 split garlic cove, about 4-inch dill stem, 2 dill leaves and 1/2 large dill floweret. Place cucumber spears in jar without crowding. Pour hot vinegar solution (at boiling point) over cucumbers, dill and garlic. Seal. (Do only one jar at a time, so vinegar solution will be hot.) Let set at least 2 weeks before eating.
Cut pound cake into 12 slices. Wash and clean strawberries. Slice. In bowl combine condensed milk and water. Add pudding mix. Beat well. Chill for 5 minutes. Fold in whipped cream, then strawberries and sliced bananas. Line sides and bottom of 3 1/2-quart glass serving dish. Cover and chill for 2 hours. Garnish with nuts. Keep refrigerated.
Beat egg whites and cream of tartar until frothy. Gradually add sugar and beat until stiff and glossy. Put brown paper on a baking sheet. Shape shells with a hollow in middle. Bake 60 minutes at 275°.
Cook grits until done, but not thick. Add Velveeta cheese, stir eggs into milk. Add to grits with margarine and garlic powder. Cook until thick, stir constantly. Pour into greased 2-quart casserole, top with grated American cheese. Bake at 350° for 30 to 40 minutes. Let cook 10 to 15 minutes before serving. Serves 8 to 10 people.
Sift flour and 3/4 cup sugar. Beat egg whites and salt until frothy. Add cream of tartar and flavoring. Beat until stiff. Add 1 cup sugar, 1 tablespoon at a time. Fold in flour mixture. Bake in tube pan. Bake for 35 minutes at 375°.
Scoop pulp from melon. Remove seeds and mash pulp. Measure 1 gallon of juice and set aside. Combine sugar and water and bring to a boil; reduce heat and simmer 5 minutes. Add 1 gallon watermelon juice and chill. Just before serving, add ginger ale, stirring gently. Yields 5 1/2 quarts.
Mix together potatoes, 1 cup cheese, soups, onion, sour cream and butter in a large bowl. Pour mixture into a sprayed 9 x 13-inch baking dish. Bake for 1 hour, until mixture is bubbly. Carefully remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Bake 10 minutes more.
In a medium bowl, combine 4 cups boiling water and 4 cups cold water. Add both boxes jello and dissolve completely. Remove 1/2 cup of this mixture and dissolve unflavored gelatin in it. Pour back into bowl along with pineapple, strawberries and bananas. Combine all ingredients. Add whipped topping and mix well. Refrigerate until gelatin sets completely.
Heat a large black iron skillet (Dutch oven) to very hot. Rub salt, pepper and garlic salt on roast. Place in very hot skillet.
Combine the mushroom soup and milk until well blended. Add 1/2 cup cheese, pimientos, drained mushrooms, salt and Accent. Blend well. Add the potatoes and mix well.
Mix eggs and sugar, then add milk and mix very well. Add rice. Cook on top of stove until boiling. Add vanilla. Put in bowl. Sprinkle with cinnamon. Cover with plastic wrap to keep pudding from getting a crust on top.
Stir everything together. Add 1 1/2 cups Miracle Whip or Light 'n Lively salad dressing. Mix.
Beat sugar, milk and cream cheese. Fold in coconut, then Cool Whip. Spoon into pie shell. Freeze until firm. Let stand at room temperature for 15 minutes before cutting.
Chop onions small (tops and all). Mix all ingredients in bowl and let set for 30 minutes. With oil hot, take spoon and finger and drop balls of mix into deep fryer, fry until golden brown.
Mix all ingredients except coconut in a heavy 2-quart saucepan. Cook and stir over low heat until sugar dissolves. Bring to a boil over medium heat, stirring often until candy reaches soft ball stage.
Cream together butter and sugar, then add eggs, one at a time. Beat well. Set aside. Combine flour, baking powder and salt. Add dry ingredients to creamed mixture, alternating with milk. Mix well. Add blueberries. Spoon into muffin pans. Sprinkle with sugar on top. Bake at 375° for 25 minutes.
Cream butter and sugar until fluffy; add egg and mix well. Add oats, corn flakes, coconut and oil. Stir all these ingredients well. Sift dry ingredients and add to butter mixture. Mix well and add vanilla. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 325° for 12 minutes. Makes 11 dozen or more.
Mix food coloring and Nestle Quik to form paste. Cream Crisco and sugar. Add eggs and beat well. Add cocoa paste. Mix flour and salt. Add buttermilk and flour alternately. Add vanilla and mix well. Mix 1 tablespoon vinegar and 1 teaspoon soda and add to cake. Stir well. Bake at 350° for 30 minutes. Use 3 round layer cake pans, which have been greased and floured. Ice cake.
Beat oleo (use Blue Bonnet) until fluffy; add sugar slowly. Beat well. Add eggs (one at a time), beating well after each egg. Slowly add flour, pecans and vanilla flavoring. Mix well. Place 1/2 of batter in well-greased, floured, oblong baking pan. Add 1 1/2 cups of chocolate frosting to batter in pan. Bake in 350° oven for 40 minutes (do not overbake).
Mix all ingredients except boiling water well, then store in airtight container (Mason jar, Tupperware, mayonnaise jar). Use at leisure.
Mix mayonnaise, sour cream and dressing. Stir in with all other ingredients. Let it set for several hours before serving.
Pour milk into large bowl, add pudding into milk, whip with wire whip until dissolved. Let set for 15 minutes.
Combine lemon juice, cornstarch and salt. Add shrimp and scallops and soak 30 minutes. In large skillet over high heat, cook mushrooms, carrots and garlic in margarine until tender. Add seafood and cook until done. Add pea pods and onions. Heat through and serve over hot, cooked pasta.
Preheat oven to 350°. Lightly butter a 10-inch Bundt pan. Dust with flour and tap out excess. On waxed paper sift together flour, baking powder and salt. In a large bowl with electric mixer at high speed, beat in cocoa until well blended. Beat in flour mixture alternately with milk until batter is thick and creamy, beginning and ending with flour mixture. Fold in grated chocolate. Spoon into prepared pan, spreading evenly. Bake 1 hour. Cool 10 minutes and remove from pan. Sprinkle with confectioners sugar when ready to serve.
Pour dressing over artichoke hearts, pepperoni, tomatoes, olives and peppers. Marinate, covered, in refrigerator overnight; drain. Arrange pepperoni, vegetables and cheese on lettuce-covered platter. Chill until ready to serve. Makes 8 servings.
Peel and slice fruit into a greased 9 x 9-inch pan. Stir together flour, sugar, baking powder and salt. Add egg and mix until crumbly. Put on top of fruit. Sprinkle cinnamon over flour mixture and drizzle with melted margarine. Bake at 350° for approximately 45 minutes to 1 hour or until fruit is tender and topping is browned.
Mix together 1 cup sugar, eggs, 2 teaspoons vanilla and cream cheese. Beat until creamy. Pour into greased spring pan lined with graham cracker crust. Bake at 350° for 30 minutes.
Arrange chicken in a pan. Combine other ingredients and pour over chicken. Baste and turn periodically. Simple, but very tasty. Bake at 325° for 45 to 50 minutes or you can put chicken on grill.
Drain artichokes and chop finely. Mix with mayonnaise and cheese. Bake at 350° for 20 minutes (just until slightly browned). Serve with crackers.
Combine and fold all ingredients together in a covered pot or casserole dish. Bake at 250° for 5 hours. Do not remove lid during baking time.
Trim fat from pork chops; place in casserole dish. Mix sauce, ketchup and jelly; pour over chops. Bake at 325° for 45 minutes, or until meat is tender. Serves 2 to 4.
Brown beef. Cook onions and pepper in salt water until tender. Mix beef, onions, pepper and rest of the ingredients into baking dish with cooked noodles. Top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Combine hamburger meat, bread crumbs, milk, egg, onion, salt and pepper. Form into 30 meatballs using a rounded tablespoonful for each. Brown meatballs in 1 tablespoon of vegetable oil. Drain excess fat.
Cook macaroni in 4 cups boiling water with 2 teaspoons salt, 1 teaspoon black pepper and 1 tablespoon oil for 8 minutes. Drain; rinse with cold water. Drain. Add 2 tablespoons margarine.