HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and peanut butter together. Add both kinds of sugar. Beat egg slightly and add to mixture. Sift dry ingredients together and add to creamy mixture. Add more flour if dough is not stiff enough. Add vanilla. Drop by teaspoon onto greased cookie sheet. Press gently with sugared fork. This is important to the flavor of the cookies. Bake at 350° until light brown, about 10 minutes.
Preheat oven to 350°, then microwave chocolate and margarine in large microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Cook sugar, water and syrup together until rolling boil; then boil exactly one minute. Take off stove, add marshmallow cream, peppermint and nuts. Stir in a circular motion until all nuts are coated and mixture hardens. Cool on wax paper.
Cook squash in salted water until tender. Drain. Add garlic, pepper, cheese and pimento. Stir in butter until melted. Top with corn chips. Serves 6.
Preheat oven to 350°. In saucepan, gently cook onions, celery and bell pepper in sausage fat. Cook until softened. Drain fat.
Melt drippings in heavy pan; add a little chopped onion and cook until soft and yellow. Stir in vinegar, then add lettuce. Cover and heat a few minutes, until greens are wilted. Season with salt and pepper. Serve hot. Serves 4.
In a large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over pie crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.
Place meat, tomatoes, salt and bay leaf in large pan. Add water, cover and bring to boil. Reduce heat and simmer, covered, for 1/2 hour. Add barley, cook 1 1/2 hours. Add beans, corn, oregano and garlic. Simmer 1/2 hour or until tender. Serves 4 to 6.
Single layer whole crackers on bottom of lightly greased 9 x 13 x 2-inch pan. Mix pudding and milk according to package. Fold in Cool Whip. Pour half of the pudding over the crackers. Cover with another layer of crackers. Pour rest of pudding over crackers. Cover with another layer of crackers. Mix together the chocolate, margarine, Karo, sugar, milk and vanilla. Beat well. Spread over crackers. Do not cover for 1 day in refrigerator. Refrigerate at least 2 days up to 6 days. Better as it stands.
Preheat oven to 350°. Place rice and bouillon in shallow casserole dish. Lay pork chops on top. Bake, uncovered, for 1 hour and 15 minutes.
Mix butter and lemon juice. Refrigerate until firm. Dip breast in egg, then bread crumbs. Put a teaspoon of butter/lemon mix in center of breast. Roll up and secure with toothpick. Fry in oil (corn or olive) until all sides are browned and chicken cooked though. Remove toothpicks prior to serving.
Mix rhubarb, sugar and water in a 2-quart casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring after 5 minutes, until rhubarb is tender and slightly transparent. Stir in strawberries. Serve warm or cold. Makes 6 servings (115 calories per serving).
Cook the chicken and debone. Tear apart crescent rolls and place chicken inside. In a saucepan mix together soup, cheese and butter. Cook until warm. Pour sauce over rolls and cook on 350° until rolls are brown.
In a large saucepan, melt butter or margarine. Add onions. Saute until pale in color (do not brown). Add potatoes, water and 1/2 teaspoon salt. Heat to boiling. Reduce heat. Cover. Cook until tender (15 to 20 minutes). Add corn, creamed corn, half and half and milk. Continue cooking (no cover) on medium heat, 25 to 30 minutes. Stir occasionally. Makes 6 cups. Contains 260 calories per cup.
Mix first 5 ingredients, then add last 3. Mix well. Keep in refrigerator in covered container (as long as 6 weeks). Fill greased muffin pans 3/4 full. Bake at 400° for 15 minutes.
Combine crumbs and butter. Press in bottom of 7 x 11-inch pan. Beat cheese, sugar and milk until blended and smooth. Spread over crust. Top with pecans. Fold vanilla and sugar into whipped cream and spread over nuts. Combine cherry filling with almond flavoring. Pour over all. Chill overnight.
Beat eggs until foamy. Beat in flour, sugar and brown sugar; blend in butter and stir in melted chips and nuts. Pour into pie shell and bake 1 hour at 325°. Serve warm with ice cream or whipped cream.
Preheat oven to 400°. Combine flour, cinnamon and nutmeg. Set aside. Cream sugar and butter. Beat in sour cream and eggs until blended. Blend in flour mixture. Stir in raisins and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool on a wire rack.
In large saucepan, combine potatoes, water, celery, carrot, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables. Cook until thickened. Add processed cheese; stir until melted. Makes 6 to 8 servings.
Grind enough Vidalia onions to yield 1 1/2 gallons. Add 1/2 cup salt; let stand 30 minutes. Squeeze juice from onion-salt mixture; discard juice. To onions, add vinegar, sugar, spices and pimento. Bring to a boil; cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot jars, leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath. Makes about 8 pint jars.
Peel onions; scrape carrots and slice thinly. Place in saucepan with water to cover. Cook until water boils. Drain and add remaining ingredients. Simmer until vegetables have absorbed all liquid without burning. Garnish with chopped parsley. Makes 4 servings.
Preheat oven to 375°. Combine shortening, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt in small bowl. Mix into creamed mixture at low speed until just blended. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased cookie sheet. Make crisscross pattern on dough with floured fork. Bake for 8 to 10 minutes. Cool 2 minutes on cookie sheet. Remove to wire rack.
Spray miniature muffin tins with Pam. Preheat oven to 350°. Refrigerate peanut butter cups to chill so paper will peel off easily. Follow directions for slicing or cookie wrapper. Drop a quarter slice in each muffin cup. Place in oven and bake 8 to 10 minutes. Remove from oven and immediately push an unwrapped peanut butter into each muffin cup. Cookies will rise and puff out of each cup and make a tart. Let cool. Refrigerate. Makes 36.
In a large saucepan, cook onion and green pepper in the 2 tablespoons of butter until tender. Combine in a bowl with the canned chicken and green chili peppers. Set aside.
Mix the first 6 ingredients and bring to a boil. Let cool. Mix with the remaining ingredients. Chill.
Combine all ingredients. Store in an airtight container. Yields 2 1/3 cup mix. Add 2/3 cups boiling water to 1/3 cup hot cocoa mix.
Preheat oven to 350°. In a large bowl, beat cream cheese until fluffy; gradually add sugar, salt and spices. Add eggs one at a time, beating well after each addition. Stir in pumpkin and vanilla. Pour into prepared shell. Bake for 40 minutes or until a knife inserted in middle comes out clean.
Mix jello in 1 cup hot water. Add all other ingredients. Mix well and refrigerate.
Put 2 tablespoons pineapple syrup, egg yolks, sugar, vinegar, butter and salt in a small pan. Heat on low and stir until mixture thickens slightly (about 10 minutes). Cool.
Grind cranberries in food chopper. Chop apples. Add juice of oranges, pineapple, pecans and sugar. Mix well and keeps up to 2 to 3 weeks in fridge. Good at Christmastime.
Night before sprinkle with salt; pour liquid smoke over and turn several times to marinate real well. Cover well and refrigerate.
Make layer of graham crackers on bottom of a 13 x 9 1/2-inch pan. Mix pudding. Add Cool Whip as the pudding thickens. Put 1/2 of pudding mixture on crackers, then another layer of crackers. Pour rest of pudding; end up with crackers on top.
Combine oats, flour and sugar. Cut in butter until crumbly. Place 1/2 of mixture in bottom of an 8-inch square pan. Spoon on apple pie filling or spread out apple slices. Sprinkle remaining mixture on top. Bake for 35 to 45 minutes at 350°. You can double this recipe and bake in a 9 x 13-inch pan.
Mix all together. Like pancake batter. Heat oil in a pan and spoon batter in. Fry on low.
Combine eggs, oil and sugar. Add flour, baking powder, cinnamon and salt; beat until smooth. Stir in grated carrots. Pour batter into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes, or until wooden pick comes out clean. Cool in pan 10 minutes. Ice when completely cool.
Combine first 4 ingredients in a shallow dish; stir well and set aside. Brush mustard and blend evenly over both sides of chicken. Dredge chicken with bread crumb mixture. Place chicken in a 9 x 13-inch Pyrex baking dish coated with the vegetable cooking spray. Bake at 375° for 1 hour or until done.
Brown hamburger and onions together. Drain off grease. Add remaining ingredients. Simmer. If still thick, add more water. (Great on hot dogs and burgers.) (Leftovers: Can add your favorite items for chilli beans or spaghetti sauce.)
Preheat oven to 325°. Grease and flour loaf pan. Combine all ingredients and mix well. Bake until top is golden brown and splits slightly, about 1 hour and 15 minutes. Great with cream cheese.
Mix ingredients and pour into 3 (8-inch) skillets. Bake at 325° until cake is done.
Combine hamburger, breadcrumbs, soup mix and eggs. Form into meatballs. Place in roaster. Combine chili sauce, sauerkraut, water, whole cranberry sauce and brown sugar in saucepan and bring to a boil. Pour over the meatballs. Place in 350° oven and bake for 1 hour.
Cook spaghetti as directions say. Rinse with cold water and then hot water until all thick look is gone and it's slick and shiny. Mix all ingredients together and let set in refrigerator for a few hours.
Melt butter in casserole dish. Boil potatoes until tender. Drain and pour in buttered dish. In pan boil milk and cheeses. Pour on top of potatoes. Top with pimento and bell pepper. Bake in 350° oven until green peppers are tender, about 25 minutes.
Clean shrimp; drain. Chill for 1 hour and mince thoroughly. In a mixing bowl, mix shrimp, garlic, onion, salt, pepper and egg white. Spread shrimp mixture over slice of bread. Sprinkle with sesame seeds and deep-fry. Lower into oil with shrimp side down. After 1 minute, turn over and fry until golden brown. Drain on a paper towel.
Put margarine and cream cheese in a 9 x 13-inch glass microwave dish and cook 2 to 3 minutes on High, until melted. Depending on microwave, may take longer to melt cream cheese. Add dry mixture and vanilla. When all dry mixture is blended in, then add walnuts. Use your hands to mix up the fudge and press out in pan. Refrigerate for 1 hour.
Cook broccoli in unsalted water until barely tender. Cook chicken with no salt. Layer broccoli then chicken in a greased baking dish. Combine remaining ingredients and pour over the chicken and broccoli. Bake at 350° for 30 minutes.
Cream butter, sugar, eggs and vanilla. Add sour milk. Add dry ingredients. Stir well. Add a little more flour if needed. Put on floured board and roll 1/4-inch thick. Cut into desired shapes. Bake at 400° for 8 minutes. Makes 5 dozen. When cool, frost with powdered sugar icing.
Cut and put above fruit, nuts and cubed chicken together. Mix mayonnaise with curry powder and stir into fruit and meat. Adjust the amounts of fruit, chicken, and mayonnaise according to personal taste.
Cook cornstarch, Worcestershire sauce and apricot juice over heat until it thickens. Prepare Stove Top dressing mix according to package. Bake pork chops for 30 minutes or so in oven.
Thaw broccoli in a large casserole dish. Mix in 1/2 can French fried onions and carrots. Place potato slices in casserole with edge up. Dot Velveeta cubes in casserole with butter. Pour 1/2 cup milk over casserole. Salt and pepper to season. Bake at 325° for 45 minutes or until done. Pour remaining onions over top and bake 10 more minutes.
Fry sausage meat. Reserve fat. Shred cheese. Combine cheese and sausage. Stretch dough into a rectangle about the size of cookie sheet. Spread with mixture. Fold over (half over half). Pinch seams. Brush with reserved grease. Bake at 350° for 30 to 45 minutes, until golden. (Cut into slices before reheating.) Makes 1 loaf.
Mix first 4 ingredients. Heat until smooth. Defrost broccoli (do not cook). Add broccoli to above mixture. Then add mushrooms, water chestnuts and rice to cheese mixture. Cook at 350° for 40 minutes.
Put spices in cheesecloth, tied up. Cut up pickles in large mixing bowl. Add sugar, vinegar and pickling spice. Store in refrigerator, stirring until sugar dissolves. Put in jars. Keep in refrigerator.
Melt chocolate slowly in 2 tablespoons liquid cream. Chill this mixture to lukewarm and stir in egg yolk. Whip remaining cream and mix carefully with chocolate mixture. Beat egg whites firmly and mix in carefully. Chill in refrigerator for 4 to 5 hours.
Sift together flour, cocoa, sugar, baking soda and salt. Add Miracle Whip and water. Beat all ingredients about 3 minutes. Bake at 350° for 30 minutes.
Melt chocolate chips and oleo. Let cool. Add marshmallows and nuts. Take wax paper and sprinkle with coconut. Add mixture and roll. Refrigerate 8 hours. Slice. Makes 3 rolls.
In a mixing bowl, smoothly blend Ricotta, eggs, dill, salt and pepper. Add chopped green onions. Stir to mix. Spoon mixture into a 9 or 10-inch microsafe pie pan (or other round-sided dish with 1 1/2 to 2-inch high sides). Smooth out into an even layer. Microwave, uncovered, at Medium-low power for 20 minutes, rotating dish a quarter turn 2 or 3 times during cooking. Cover with paper towel. Let stand 10 minutes. Center of cheese spread should be firm when gently touched. Cook 2 or 3 minutes longer, if necessary. Let cool in pan at least 1 hour or cool completely. Cover and refrigerate as long as 2 days.
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add buttermilk mixture. Stir until just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in prepared 400° oven for 20 minutes or until tops are golden and toothpick in center comes out clean. Remove from pan. Serve warm or cool on wire rack. Makes 18 muffins.
Spread the butter onto the slices of bread, the crusts may be removed if desired. Cut into fingers or small squares. Line the bottom of a 1 qt. buttered casserole dish with bread. Sprinkle currants, then sugar over the bread. Repeat the layers ending with bread, buttered side up. Beat the eggs and milk together and pour over the bread. Sprinkle with nutmeg, leave to stand for about 30 minutes to allow the bread to absorb some of the liquid. Then bake at 325°f. 160°c. gas mark 3 for 45 minutes to 1 hour or until pudding is set and the top is crisp and golden. Serve hot or cold with fresh cream. Serves 4.
Mix all dry ingredients and add pineapple and juice and eggs. Mix. Then pour into 9 x 13-inch pan (ungreased). Top with 3/4 cup brown sugar and walnuts. Bake at 350° for 40 minutes.
Combine cauliflower with water. Cover tightly and microwave until crisp-tender (about 6 to 9 minutes) the vinaigrette of raspberry, vinegar, raspberry preserves, oil and parsley to taste. Season with salt and pepper. Drizzle over cauliflower.
Drain and chop artichoke hearts. Add bread crumbs, cheese and eggs. Let stand. Chop garlic fine; saute in oil until soft. Add mixtures. Stir until heated all over. Shape into 1-inch balls and roll in extra crumbs and cheese.
Cut grapefruit in half; cut around sections. Place in glass serving bowl. Combine sugar and cinnamon; sprinkle over grapefruit and dot with margarine. Pour 1 teaspoon orange juice over each half. Microwave for 6 to 7 minutes on High or until warm. Garnish with cherries.
Boil raisins 20 minutes in 2 cups water, stir in shortening, and add one cup of cold water. Sift all dry ingredients together except the soda and add to the raisin mixture. Dissolve 1 level tablespoon soda in 1 tablespoon boiling water and add to the batter. Pour into tube pan and bake 350° for 1 hour. Do not over bake. The cake should be at least a day old before serving to obtain full flavor.
Scoop centers of rolls out. Butter and sprinkle with garlic powder and toast.
Heat all liquids along with onion, put juice from baking chicken in bottom of 9 x 12-inch pan. Then put a layer of cut tortillas and a layer of chicken and a layer of liquid. Repeat these three layers again and top with grated cheese. Cover with foil and refrigerate overnight. Bake at 325° for 45 to 60 minutes or until bubbly.
Heat 1/4 cup olive oil in skillet. Add the cubed beef and simmer until gray. Meanwhile in a 6-quart pot, place 1 quart water, beef bouillon and bay leaves. Turn heat to high. When cubed beef is gray (to brown color), add to pot, then in turn, brown ground pork in skillet and add to pot. Then brown ground beef in skillet and add to pot.
Combine, in a large bowl, the oil, lemon peel, salt, pepper, rosemary, potatoes, garlic, onions and red pepper. Toss well. Spread in jelly roll pan. Roast at 450° for 40 to 45 minutes.
Boil hot dog until almost done. Slice down the middle and add 2 to 3 teaspoons of sauce. Sprinkle with cheese and bake in preheated 325° oven until cheese is melted. Remove tomato sauce from can and refrigerate leftovers.
In large bowl, combine in order given. Grease 9 x 11 or 9 x 13-inch dish with 2 1/2 teaspoons margarine. Pour mixture into dish. Bake at 375° for 30 minutes or until knife comes out clean. Cool slightly. Cut into 1-inch squares. These can be frozen and reheated in microwave.
Mix pumpkin, Milnot, eggs, cinnamon and sugar and pour into 9 x 13 pan. Sprinkle dry cake mix over mixture. Melt butter and drizzle over cake mix. Sprinkle pecans over butter. Bake at 350° for 1 hour and 10 to 15 minutes.
Saute the green onions, onion and green pepper in the oil in a large skillet until tender. Add the water. Simmer until the mixture is hot. Stir in the roux mix. Simmer on low for 15 minutes or until the mixture thickens. Stir in the seasonings, shrimp and crab meat. Simmer, partially covered, over low heat for 10 minutes or until the shrimp turn pink. Serve over rice or hollowed-out fried pistollette rolls. Leftovers may be frozen. Yields 6 servings.
Brown ground beef and onion. Add salt and pepper. Then add barbecue sauce and stir. Let simmer.
Cream shortening, sugar, eggs, bananas and flour mixture. Add nuts and chocolate chips if wanted. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Beat egg whites until foamy. Add cream of tartar and continue beating until very stiff. Combine mayonnaise, crabmeat, chives and peppers in another bowl. Fold into whites, blending well.
Microwave oats in large dish on High for 2 minutes. Meantime, combine all dry ingredients. Mix oil, honey and vanilla together. Remove oats and combine with dry ingredients. Mix thoroughly. Add liquid mixture, stirring until well blended. Roast in microwave for 13 minutes, stirring several times. Remove from oven. Cool and stir occasionally to break up granola. When cool, place in covered container. Serve with milk, adding raisins, if desired. Delicious with ice cream or yogurt!
Mix all ingredients together. Pour into a well-greased Bundt pan. Bake at 350° for 50 to 60 minutes.
Mix cracker crumbs, butter and sugar. Press firmly in a 9 x 13-inch dish. Save some for top. Blend thawed orange juice with milk. Fold in Cool Whip and oranges. Do not beat. Pour mixture over crust. Top with reserved crumbs and a few slices of oranges. Refrigerate or freeze until serving.
Stir eggs, oil, vanilla, walnut flavor and sugar all together. Add cinnamon, flour, carrots and walnuts. Bake in tube pan at 325° for 1 hour and 15 minutes.
Heat oven to 400°. Pare sweet potatoes, cut each in half lengthwise and place in 1 1/2-quart casserole. In small saucepan, mix sugar, cornstarch, salt and orange peel. Stir in orange juice and butter and cook until thick. Pour over the sweet potatoes and bake, covered, about 1 hour, basting occasionally.
Melt grease and oleo and add seasonings. Pour over other ingredients and mix well. Mix often while baking in slow oven for 1 1/2 hours at 200°.
Makes 2 tube pound cakes. Cook approximately 2 1/2 to 3 hours at 250°. Make sure to place a pan of water in oven while cooking.
Mix and press in 9 x 13-inch dish. Bake at 350° for 10 minutes. Cool.
Brown cubes in kettle. Add about 7 cups water. Bring to a boil. Remove scum; add 2 teaspoons salt, chopped onion, cut carrots, quartered, peeled potatoes and fresh or dried parsley. Cover and simmer 2 to 3 hours. Remove meat and shred. Mash the potato and carrots. Place back into the kettle.
Combine all ingredients and stir until completely moistened. Spray muffin pan with Pam. Fill 1/2 to 2/3 with mixture. Bake at 400° for 15 minutes or until tester comes out clean. Yields 12 to 14 muffins.
Mix sour cream, water and eggs. Stir in cake mix. Spread in a jellyroll pan (cookie sheet with 1-inch sides). Drop cherry pie filling on top of dough. Bake at 350° for 25 to 30 minutes.
Mix ingredients and put in a long 9 x 13-inch casserole dish. Top with 3/4 cup buttered crumbs. Bake for 35 to 45 minutes at 350°.
Pour vodka into a dark bottle. Combine coffee, sugar, cocoa and water in saucepan. Make a simple syrup (cook until the mixture is the consistency of maple syrup). Cool completely and pour into a bottle. Quarter the vanilla bean and add to the bottle. Seal and put the bottle in a cool dark place for at least a month. Shake bottle once a week.
Preheat oven to 400°. Mix brown sugar, flour, oats, pecans and butter together in a jelly roll pan. Bake for 10 minutes. Crumble while hot.
Combine first 4 ingredients. Line muffin pans with paper. Drop a little chocolate (melted in double boiler) in each paper liner. Then add 1 tablespoon peanut butter mixture, then more chocolate chips on top.
Mix and bake at 350° for a couple of hours or in a crock-pot for a long time.
Mix ingredients together. Put in an ovenproof casserole dish and bake at 350° for 20 minutes, until bubbly. Add a dash of paprika on top for color and serve with crackers. Serves 6 to 8.
Bake in a 15 1/2 X 11 inch pan that is greased and floured at 325° for 25 minutes.
In 3-quart saucepan, combine cranberries, water, sugar, cinnamon and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and chill for 4 to 24 hours. Before serving, remove cinnamon stick. Serve in soup bowls. If desired, garnish with fresh mint.
Mix first 3 ingredients and press into glass pan (9 x 13-inch). Bake 7 minutes at 400°. Let cool. Beat cream cheese and sugar. Fold in Cool Whip. Spread on pretzels. Refrigerate. Mix Jell-O and boiling water. When it starts to congeal, add strawberries. Spread Jell-O over other mixture. Refrigerate.
Mix the tomatoes and green chiles with the soup in a large skillet. Add the cheese and chicken. Cook until the cheese melts, stirring constantly. Place the vermicelli in a greased casserole dish. Pour the chicken and cheese mixture over the vermicelli. Bake at 350 degrees for 30 minutes.
Boil chicken until done and cut in cubes. Prepare Rice-A-Roni according to package directions. Cook broccoli until tender; drain well. Mix soups, mayonnaise, cheese and chicken together in a large bowl. Add Rice-A-Roni and broccoli to mixture. Pour into a 13 x 9-inch pan or dish. Bake at 350° for 45 minutes.
Put all ingredients in a pot. Bring to boil. Lower heat. Cover and boil gently, about 25 minutes until rice is tender. Makes 6 servings.
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. Makes 1 cup sauce.
Combine all ingredients and bake, covered, for 45 minutes, then uncovered for 10 minutes at 350°.