HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Bake in uncooked pie shell for 45 minutes at 350°. Let cool before serving.
Heat oven to 375°. Mix thoroughly, butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half. Shape 1 teaspoon dough from each half into 4 inch rope. For smooth even ropes roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies.
Sift together first 5 ingredients. Add egg, buttermilk and finely chopped onion. When all ingredients are well mixed, drop by spoonful in deep hot fat. Cook until well browned. Proceed to eat your head off.
Mix all ingredients except nuts. After mixing thoroughly, add nuts. Pinch off dough and roll out between your palms until the dough is about the size of your finger. Place on ungreased cookie sheet and bake in a slow oven (325°) until lightly browned. Remove and roll cookie in sifted powdered sugar.
Melt chocolate chips and butterscotch pieces in top of double boiler over hot water. Remove from heat, add noodles and nuts, stirring until evenly coated. Drop by teaspoonful onto waxed paper. Chill. Store in refrigerator until ready to serve. May be stored frozen also.
Beat eggs on high for 3 minutes. Gradually add sugar. Stir in pumpkin. In another bowl, mix rest of dry ingredients (not nuts). Gradually fold in pumpkin mixture. Spread into greased and floured cookie sheet. Top with chopped nuts. Bake at 375° for 15 minutes. Turn out on dish towel; sprinkle with powdered sugar. Roll up in towel. Let set for 1 hour. Unroll; fill with Cream Cheese Filling. Re-roll and refrigerate.
Make a chocolate cake in a rectangular pan. After the cake cools, poke holes in it with a fork and pour Kahlua over the cake. Refrigerate the soaked cake overnight.
Mix all ingredients and pour into 9 x 13-inch greased pan. Bake at 400° for 30 minutes. Store leftovers in the refrigerator and reheat to serve. Serves approximately 12.
Save tablespoon of flour for rhubarb filling. Sift flour, salt and 1/2 cup sugar. Stir in oats. Stir in melted butter or margarine until mixture is crumbly. Press 1/2 of the oats mixture evenly over bottom and sides of 9-inch pie pan. Combine rhubarb, 1/2 cup sugar, 1 tablespoon flour, cinnamon and water. Turn into crust. Sprinkle remaining oat mixture over fruit. Bake in moderate oven at 350° until rhubarb is tender and crust is lightly browned, about 45 minutes.
Brown and drain the first 3 ingredients. Mix together all of the rest and place in baking dish. Bake, uncovered, for first 1 1/2 hours; cover the last 1/2 hour (at 300° for 2 hours).
Cream together eggs, oil, sugar, zucchini and vanilla. Add dry ingredients. Mix well; add nuts. Pour into greased, floured loaf pan. Bake for 1 hour and 15 minutes at 325°.
Bring large pot of water to boil over high heat. Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with 1/4 teaspoon salt and cook, stirring, until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to small bowl. Add clam juice to skillet; bring to boil. Boil for 3 minutes. Stir in cream, peas, 1/2 teaspoon salt and pepper; return to boil for 2 minutes.
Mix pudding as directed. Stir in 1 cup of Cool Whip lite and set aside. In a medium bowl layer vanilla wafers, bananas and Cool Whip mixture until all of the mixture is used. Top with remaining Cool Whip. Serve after chilling, about 1 hour.
Cut chicken into small pieces after baking. Add rest of ingredients and mix well. Put into oblong baking dish. Add topping.
Brown hamburger in skillet with seasoning (to taste). In saucepan, put hamburger and add chili sauce and onion. Simmer for 1 hour or more.
Mix well. Knead for 5 minutes. Let rest for 30 minutes. Cut into 4 portions. Fill and let rise for 30 minutes. Egg wash and prick with fork. Bake at 350° for 30 minutes.
Slice tomatoes and onions. Pour salt over both. Mix thoroughly and leave overnight. Pour off liquid in the morning and discard it. Mix water and 1 quart vinegar. Boil 20 minutes, drain and throw liquor away. Take 3 quarts vinegar, sugar, cloves, allspice, cinnamon, ginger, mustard and green peppers. Boil from 1 to 2 hours. Put away in stone crock.
Mix honey, peanut butter and dry milk. Form into balls with greased hands. Roll in wheat flakes. Chill until firm. (You may use crushed cornflakes or wheat germ.) This candy is high in protein.
Blend on high in blender. Lasts 3 weeks in refrigerator. Use as sauce for stir-fry, as a steak marinade and in spaghetti sauce. Use wherever a little extra color and flavor is needed. Great!
Chop the clams and add sauteed onion, crumbled bacon, bread crumbs, salt and pepper and heavy cream until creamy consistency. Bake at 375° for 15 minutes.
Dice onion, bell pepper and celery; saute in 3/4 stick of oleo. Add tomatoes, tomato sauce and cook for 30 minutes. Add okra, cooked rice, shrimp and simmer for 30 minutes. Serves 6.
Bring pineapple juice to a boil and pour over jello. Cool. Add cream cheese, pineapple and nuts. Fold in whipped cream. Chill and serve.
Lay chicken flat between 2 sheets of waxed paper. Using a heavy cleaver or meat mallet, flatten each breast half to about 1/4-inch thickness. Wrap one slice of ham and one slice of cheese around each breast half and place in baking dish sprayed with Pam. Mix soup and sour cream. Pour over chicken. Serve with rice. Bake, covered, at 350° for 1 hour and 15 minutes.
Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in saucepan. Add chicken and red pepper flakes; cook 2 minutes, stirring constantly. Add pasta mixture and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing well. Yield: 2 servings.
Mix all ingredients together. Put into buttered baking dish. Bake at 350° for 50 minutes.
Peel pears, core and grind up. Place in large pan on stove. Add Jell-O (I use strawberry or peach). Add sugar. Cook until thick. Have jars and lids ready. After filling jars, turn them over for 5 minutes on the tops. This will help seal them. This is great with biscuits.
Cook chicken breasts until tender. Remove all bones and skin. Break into small pieces. Mix all ingredients together. Pour into a casserole dish and bake at 350° for about 35 minutes.
Place chicken in a 9 x 13-inch baking dish. Spread vegetables over chicken. Combine soup and broth; pour over vegetables.
Cream the shortening and sugar. Add egg and mix well. Sift dry ingredients and add to creamed mixture. Add vanilla. Stir in apples. If mixture is dry, add small amount of water. Pour in greased oblong baking dish. Bake at 350° for 35 minutes.
Combine all ingredients. Store in container that can be shaken. Oil and vinegar will separate. This is also good for 3 bean salad or vegetable marinade, cucumbers, tomatoes, etc.
Debone and cut meat into bite-size pieces. Melt margarine in skillet. Add remaining ingredients, except chicken. Pour into oblong baking pan. Place pieces of chicken over entire top. Press down into liquid. Bake at 350° for 40 to 50 minutes or until rice is done.
Combine all ingredients except salad greens. Chill thoroughly. Serve over salad greens. Calories: per serving, about 135.
Mix ground chuck, onion soup, pepper, water, bread crumbs and egg. Pack tightly on a large cookie sheet or 2 small ones, so that meat is about 1/2 inch thick. Poke holes in meat with a fork. Cook for 10 minutes at 400°; let cool. Cut into squares the size of buns. Put meat and pickles on buns. Sprinkle top and bottom of bun with a few drops of water. Place in pan. Seal tightly with foil and heat at 350° for 15 minutes. Serve.
Melt butter in large pot. Stir in flour and cook over medium heat. Gradually add chicken broth, stirring constantly. Stir and simmer until it is gravy-thick. Add seasonings. Add chicken and vegetables and simmer until heated through. Stir in sherry. Pour into 2-quart casserole. Stir together Bisquick and milk to make manageable dough. Turn onto floured board and knead lightly until smooth. Roll out to a circle large enough to cover the top of casserole. Set dough on top of chicken mixture. Bake at 450° until golden brown, about 10 minutes.
Boil together pineapple and sugar for 2 minutes. Cream together Cool Whip and cream cheese. Add pineapple mixture to cream cheese and Cool Whip. Add jello, nuts, apple and celery (all chopped fine). Chill until set.
Combine softened cream cheese, ground fine shrimp, eggs, sauces and salt. Shape into roll about 2-inches in diameter. Combine chopped parsley and pecans and place in tray. Roll shrimp mixture in parsley and pecans until well covered. Chill.
In a 9 x 13 x 2-inch pan, put the ham in and stick cloves in the ham. Next add the water, Karo syrup, brown syrup and then your vinegar. Bake at 350° for 2 1/2 hours.
Blend potatoes and eggs. Sift in sugar gradually, beating constantly. Add buttermilk and melted butter. Sift dry ingredients together and sift into potato mixture. Chill dough 20 minutes. Roll out on floured board to 1/2-inch thickness. Dip doughnut cutter in flour before cutting out each doughnut. Fry in deep fat or vegetable oil at 375° for about 2 minutes per side, flipping over when golden brown. Makes 3 dozen. A real old-time treat.
Saute garlic in bacon drippings. Add flour; cook 1 minute. Add bouillon to water, then add all seasonings and add to sauteed flour and bacon drippings. Simmer for 15 minutes. If your enchilada sauce needs thickening, add in small amounts at a time up to 1 tablespoon of corn meal. Salt to taste.
In a skillet, cook the ground beef and onion until meat is browned. Drain off excess fat. Add the taco seasoning mix to the meat and cook according to directions on the package. Combine the refried beans and 1/3 cup of taco sauce. Mix well. Layer the refried beans in the bottom of a greased casserole dish. Top with the seasoned meat, 3/4 of the cheese and tortilla chips. Sprinkle the remaining cheese on top. Bake for 20 to 25	minutes at 350°. Remove from oven and top with lettuce and tomatoes.
Mix mushroom soup, eggs, mayonnaise and cheese. Pour over broccoli in baking dish.
Mix thoroughly. Drop from spoon on well-greased tin. Bake in oven at 325° for 6 to 8 minutes.
Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil. Let sit while making the sauce.
Melt chocolate in double boiler. Add coconut, stirring until coconut is completely covered. Spoon onto wax paper or greased cookie sheet. Cool completely.
Cook backbones until tender, 1 1/2 hours. Add rice and cook 20 minutes on medium heat. Salt and pepper to taste.
Combine all of the ingredients and mix thoroughly. Roll into golf ball sizes. Bake at 425° for 20 minutes. Yields about 20 balls. Put in sub buns and top with cheese.
Mix 1/2 stick butter, broccoli, corn, eggs and bread. Place in casserole dish. Crush crackers and add remaining butter. Crumble over top. Bake 350 degrees uncovered 30-45 minutes.
Mix macaroni, soup and diced cheese. Put into greased baking dish. Place cheese slices on top. Bake at 325° until cheese on top is lightly browned.
Preheat oven to 375°. Grease and flour 10-inch pan.
Microwave 1 cup of chocolate chips; stir until smooth. Cool. Combine flour, baking powder and salt. Beat granulated sugar, butter and vanilla until crumbly. Beat in melted chocolate. Add eggs one at a time, beating well. Gradually beat in flour mixture. Stir in remaining chips. Cover. Chill until firm. Make 1 1/2-inch balls; roll in powdered sugar. Bake 10 to 15 minutes on an ungreased baking sheet at 350°.
Mix sugar, margarine, vanilla, salt, eggs, flour and cocoa in a medium bowl with wooden spoon. Stir in nuts. Pour in pan. Bake at 325° about 25 minutes.
Bake cake as directed on package in a 13 x 9 x 2-inch pan. While hot, poke holes in cake and pour Eagle Brand milk over the top. Let cool. Ice cake with Cool Whip. Crumble Heath bars on top of Cool Whip. Refrigerate.
Microwave margarine in 4-quart bowl on High until melted. Add sugar and evaporated milk; mix well. Microwave on High for 5 minutes or until the mixture comes to a boil, stirring after 3 minutes. Add chocolate chips; stir until melted. Add Marshmallow Creme and vanilla; blend well. Pour into greased 9 x 13-inch pan. Let stand until completely cool. Cut into squares. Yields 3 pounds.
Brown meat; drain and set aside. In a separate skillet, saute rice with seasoning packet and soy sauce, celery, onion and butter. Stir in ground meat, water and tomatoes; simmer in a covered skillet 25 minutes and serve.
Make gelatin according to package directions. Add cranberry sauce and sour cream. Mix well with beater. Let rest. Pour in mold. Chill to set. Serves 8 to 10.
Grate potatoes; add salt, egg and flour. Mix well. If dough is too stiff, add a little water (1/4 cup more or less). Drop small portions from tip of spoon into boiling water. Cook from 7 to 10 minutes. Drain; rinse with cold water. Serve with cottage cheese or cabbage.
Combine cream cheese and whipping cream in a little crock-pot. Cover and heat until cheese is melted (approximately 30 to 60 minutes). Add remaining ingredients. Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.
Sift flour; stir in oil. Stir in milk (add more flour or milk for desired texture). Knead dough; turn dough out on floured surface. Roll to 1-inch thickness. Cut out biscuits and place in greased bread pan. Bake at 500° for about 20 minutes.
Melt butter and set aside. Mix 1 cup sugar and cinnamon and set aside. Cut edges from bread. With rolling pin roll slices of bread until flat and thin. Mix first four ingredients. Put 1 teaspoon cream cheese mixture on each slice of bread and spread out. Roll corner to corner. Dip in melted butter, then sugar mixture. Bake on cookie sheet 10 minutes at 350°.
Take the Cheddar cheese (cut in small pieces) and put in blender. Take the cream cheese. Knead together with hands. Roll into ball or loaf. Can season with garlic powder or hot pepper. Chop chipped beef or shred. Roll cheese in chipped beef. Wrap and refrigerate. Slice and serve with dip and chip cracker, etc.
Combine first four ingredients in a pot, with approximately 12 to 15 cups water, on low to medium heat, until meat and hominy (if using fresh) are done (approximately 4 hours). Add chili and stir well. Serve onions and lemon wedges (for juice) in separate bowls as an option. Serve with crackers on side. Yields approximately 3 to 4 servings.
Sift dry ingredients together. Add oil; mix well. Add milk and yeast. Work with hands or large spoon until all flour is mixed well. Cover and refrigerate until ready to use or cook now. This keeps for several weeks. I just make as I eat.
Spray 9 x 13-inch cake pan with Pam. Mix coconut and pecans. Put on bottom of pan. Mix cake mix as on box. Put on top of coconut and pecan mixture. Mix cream cheese, butter and powdered sugar. Put on top of cake. Bake at 350° for 1 hour.
Mix sugar and vinegar until sugar is dissolved. Add Eagle Brand milk and mayonnaise. Add macaroni, onions, carrots, celery and sweet pickles; mix well.
Mix first 5 ingredients. Add ginger ale just before serving. This can be doubled or tripled.
Combine oil, Worcestershire sauce and onion in 9-inch square pan. Place chops flat over top. Spoon small amount of mixture over chops. Marinate overnight, turning chops occasionally.
Melt 1 stick margarine. Mix with graham cracker crumbs and pat into 9 x 13-inch pan. Beat together eggs, 2 sticks softened margarine, vanilla and powdered sugar. Beat on high speed for 15 minutes. Spread over crumbs. Layer pineapple and bananas and top with Cool Whip. Decorate with cherries or nuts.
Beat butter until creamy. Add sugar; beat until light and fluffy. Add eggs one at a time. Beat 3 minutes after each egg. Blend in vanilla. Peel 2 bananas. Fold bananas and chocolate into sugar mixture. Turn into cooled baked pie shell. Sprinkle with walnuts. Chill 2 to 3 hours before serving.
Cook spinach with onion according to package directions. Drain well. Press out excess liquid. In a medium mixing bowl stir together eggs, cheeses, salad dressing, margarine and garlic powder. Stir in spinach and muffin mix. Shape into 1-inch balls. Arrange on baking sheet. Cover and chill until serving time. Bake at 350° for 10 to 12 minutes. Makes 3 dozen. Puffs can be served with Dijon mustard or sour cream as a dip. Puffs will freeze and can be baked as needed.
Put popped corn in a large bowl. Combine all remaining ingredients, except butter, in a saucepan. Heat to boiling over medium-high heat, stirring often. Cook, stirring constantly, to 250° on candy thermometer. Remove from heat; stir in butter until melted and slowly pour over popcorn, stirring to coat. Cool slightly. Butter hands; shape into 3-inch balls and place on waxed paper. Makes 8 balls.
Soften ice cream; crunch up Oreo cookies and add the ice cream. Stir well, then fold in Cool Whip. Put in pan and freeze. Best if made the night before serving.
Put yeast and sugar in lukewarm water and set aside. Put margarine in the hot water and stir until melted. Add cold water to make it lukewarm. Put the water with margarine in it in a large bowl with the sugar and salt. Stir well. Add yeast mixture and mix well. Add flour and mix into dough. Put some corn oil in a large bowl and put the dough into the bowl; turn it over to coat with oil to keep it from getting a crust on it. Place in the refrigerator overnight. When you want rolls, punch dough down. Pinch off small pieces and place in greased pan. Place in warm place to rise. Bake in a preheated 375° oven.
Mix flour with soda. Combine butter, the sugars and pudding mix in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in oats and raisins (batter will be stiff). Drop from teaspoon onto ungreased baking sheets, about 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes 7 1/2 dozen cookies.
Mix Cool Whip and dry jello together. Add cheese and pineapple. Stir well and chill in refrigerator.
Mix all ingredients together in a 2-quart casserole. Bake, covered, at 375° for 30 minutes, then bake, uncovered, for 15 minutes.
Cook noodles; drain. Place in large mixing bowl. Mix in soups, sour cream, chicken, mushrooms, broccoli, 1/3 stuffing and 1/2 chicken broth. Turn into 3-quart greased casserole. Combine remaining stuffing, butter and broth. Place over top of casserole. Cover with foil and bake 45 minutes at 350°. Serves 6 to 8.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie pan. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute by hand beater. Pour into plate. Bake until golden brown and knife inserted comes out clean. Bake 35 to 45 minutes. Cool 5 minutes. Serves 6.
In a 13 x 9-inch pan, melt butter, then remove from heat. Sprinkle graham cracker crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Then sprinkle chocolate chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes. Cool and cut into squares.
Boil all ingredients until brittle when tested in cold water (290°, crack). Drop by spoonfuls onto waxed paper.
Place potatoes in an ungreased 8-inch square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered, at 350° for 25 minutes. Yield: 4 to 6 servings.
Cook chicken breasts in salt water until tender. Drain. Cut chicken into bite-size pieces and place in bottom of a 1-quart casserole.
Cook broccoli according to package directions until tender-crisp. Drain. Layer broccoli and chicken in greased, shallow 1 1/2-quart baking dish. Mix soup, mayonnaise and lemon juice in bowl. Pour over chicken. Sprinkle with mixture of melted butter and bread crumbs. Top with cheese. Bake at 350° for 25 minutes or until light brown.
Mix ingredients together. Divide into patties and fry in a small amount of vegetable oil.
In large bowl combine first seven ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Remove chicken from marinade; coat each piece with crumbs. Place in shallow pan. Bake, uncovered, at 350° for 45 minutes.
Measure and sift dry ingredients together. Add other ingredients. Stir until mixed. Do not beat. Pour into greased and floured tube pan. Bake 1 hour at 350°. Cool in pan. Sprinkle with powdered sugar (optional). Cake will be very moist.
In 5-quart casserole, cook chicken with 5 cups water for 25 minutes on High. Remove chicken from bones and return to broth. Add next 6 ingredients and cook 30 minutes on High. Add corn and cook on Medium-Low 10 to 15 minutes. Broth may be thickened with 1/4 cup flour mixed with a small amount of liquid or Wondra flour.
Mix all together and refrigerate for 2 hours. Serve with Granny Smith apples, sliced medium thin.
Combine applesauce, jam and lemon rind in a small saucepan. Simmer 30 minutes. Chill.
Mixer blend the cheese and topping together. Put in Jell-O (dry) and beat. Fold in the fruit. Set 24 hours. Serves 12.
Combine all ingredients; mix well. If dry lemon powder is unavailable, use unsweetened lemonade powder mix.
Combine all ingredients except orange slices in large mixing bowl; mix well. Serve over ice and garnish with orange slices, if desired. Yield: 11 servings, 1/2 cup each.
Mix all ingredients except Ritz. Top with crumbled Ritz crackers. Bake at 350° for about 1 hour.
Heat all ingredients in pan until it starts to boil. Fill quart jars and seal. Turn upside down until sealed.
Cook bacon in saucepan. Add other ingredients except beans and bring to a boil. Stir. Add beans. Pour into casserole and bake at 350 degrees until it bubbles.
Melt oleo in casserole dish. Add onion, rice, consomme, water and salt. Cover and bake at 350° for 1 hour.
Blend cream cheese (room temperature), peanut butter, milk and powdered sugar thoroughly. Add Cool Whip and stir until smooth. Pour into a crumb crust or a bakes pie shell. Chill and serve with a dollop of whipped cream.
Mix together crab, rotoni, carrots, red onion and cucumber. Arrange salad greens on 4 salad plates. Mound seafood mixture on the plates and garnish with carrot curl and a fresh herb. Serve with vinaigrette dressing. Serves 4.
Preheat oven to 450°. Wash potatoes thoroughly; do not peel. Cut potatoes into chunks, 1-inch or 1 1/2-inches. Place in a gallon-size Ziploc plastic bag along with olive oil and soup mix. Close bag and shake to thoroughly coat potatoes. Place in shallow baking dish or pan (9 x 10 x 2-inch). Bake about 40 to 45 minutes, stirring occasionally, until potatoes are tender and golden brown. Garnish with chopped fresh parsley, if desired. Makes 8 servings.
Brown beef and drain. Add taco seasoning, water and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese and salsa. Serve with tortilla chips.
Mix all ingredients well. Place in a sprayed or buttered dish. Cook at 350° about 30 minutes or until center is done.
Wash squash; cut off ends. Cook in boiling water 5 minutes. Halve lengthwise; remove pulp with spoon. Combine bread crumbs and other ingredients with pulp. Fill zucchini shells; dot with butter and additional cheese if desired. Bake at 350° for 30 minutes. Serves 4 to 6 people.
Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add egg yolk, beating well. Add flour and vanilla. Mix until blended. Chill dough at least 1 hour.
Mix all ingredients in casserole dish and bake at 350 degrees for 45 - 60 minutes. Stir occasionally.
Beat egg white and water until frothy. Add nuts and toss until coated. Add all other ingredients and pour into a greased (use margarine) cookie sheet. Bake 1 hour at 250°. Toss every 15 minutes during baking time.