HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly margarine and 1 1/2 cup sugar. Sift dry ingredients together and beat in creamed mixture. Roll in balls the size of small walnuts. Roll in a mixture of 2 Tbsp. sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft. These cookies puff up at first, then flatten out. Heat oven to 400 degrees and bake for 8 - 10 minutes. Makes about 5 dozen cookies.
In a large mixing bowl, combine all ingredients. Pour mixture into a 9 x 13-inch baking pan. Bake for 1 hour at 350°.
Bake pie crust at 425° for 10 minutes. Combine next 5 ingredients in a saucepan and cook over medium heat until it is reduced by half. Place cheese on baked crust. Pour tomato mixture over the cheese. Mix eggs and milk or cream and pour over the tomato mixture. Bake for 10 minutes at 425°, then reduce to 375° for 35 minutes or until set. Let quiche rest for a few minutes before cutting.
Melt chocolate and margarine and let cool slightly. Add eggs one at a time. Add vanilla, flour and nuts; mix well. Spread in a greased and floured 9 x 13-inch pan. Bake at 350°for 25 to 30 minutes. Sprinkle with powdered sugar and frost.
Prepare cake mix as directed, but put in (3) 8 inch pans, cool. In bowl combine evaporated milk, jello, (no water) and strawberries. This mixture is called goop! Make three layers in punch bowl. Start with cake, prick holes in each piece. Then second layer is the goop. Third layer Cool Whip. Repeat for 3 layers.
Cream butter and sugar; add eggs, molasses and whiskey. Sift dry ingredients. Reserve 1 cup to dredge fruit in. Add to egg mixture and fold in egg white. Pour in greased and floured pan (tube or loaf). Makes 2 large cakes. Bake in slow oven at 275° about 3 to 4 hours or until done.
In stock pot, pour enough oil to cover bottom, then brown cubed steak. Add remaining ingredients, salt and pepper to taste. Cover with water. Simmer for 2-3 hours. May increase or decrease amounts depending on number to eat. Great with corn muffins.
Mix all the ingredients. Spoon into patties and fry in Crisco until brown. Makes about 14 patties.
Beat pudding, milk and powdered sugar. Fold in Cool Whip. Line 9 x 13-inch pan with graham crackers. Put 1/2 of pudding mixture on top of crackers. Add another layer of crackers and ice this layer with icing. Add rest of pudding and another layer of iced crackers.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine remaining ingredients; add to the dry ingredients, stir until well combined.
Mix together first 3 ingredients; mix 2 minutes. Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Stir into Wesson oil mixture alternately with fruit juice. Mix 1 cup flour, dates, mixed fruit, pineapple, raisins, cherries, figs and pecans. Pour batter over fruit, mixing thoroughly. Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch). Pour batter in pans. Place a pan of water on the lower oven rack. Cook 2 1/2 to 3 hours in 375° oven. Let cakes stand 15 minutes before taking from pans. Reynolds Wrap does better than brown paper.
Cream sugar, shortening, eggs, sour cream, vanilla and lemon extract until smooth and fluffy. In a separate bowl, mix all dry ingredients until blended, then add to the creamed mixture and mix thoroughly. Refrigerate for one hour. Roll out to about 3/8-inch thick and cut with a 3-inch biscuit cutter. Sprinkle with sugar and bake approximately 10 minutes in a 350° preheated oven.
Soak Bargul in water for 30 minutes. Chop onion, parsley, mint leaves and tomatoes very fine. Add Bargul (after you have removed water from it), lemon juice, olive oil, salt and pepper. Mix well and serve on fresh lettuce leaves.
Melt butter. Mix all ingredients together in a casserole dish. Bake at 350° for 1 hour.
Let cream cheese soften a little, then add salad dressing mix. Blend until both are completely mixed. Roll mixture into a ball. Place bread crumbs in a Ziploc bag (enough to cover ball). Roll ball in bread crumbs until completely covered. Wrap cheese ball in foil and place in refrigerator. Cheese ball will be ready the next day. Let it set out a bit before serving to soften. Serve with your favorite crackers.
Brown sausage in skillet, stirring until crumbly. Drain. Arrange layers or rice, sausage and onion in a greased casserole, ending with rice. Cover with soup. Season. Top with cheese. Bake at 375° for 20 minutes.
Take crackers, margarine and 1 cup sugar and mix together. Use half for bottom and save other 1/2 for top.
In saucepan combine chips, milk and margarine. Heat over low until chocolate melts; remove from heat. In bowl mix together marshmallows and peanuts; fold in chocolate mixture. Spread in 9 X 13 pan, lined with wax paper. Chill 2 hours or until firm. Cut and wrap in saran wrap.
Mix butter, brown sugar, flour and nuts and flatten on cookie sheet. Toast at 350° until brown. Beat egg whites and sugar in large mixing bowl for 20 minutes. Fold in whipping cream, whipped. Add cut up strawberries. Pour over baked crust.
Cook pasta according to package directions. Drain and rinse with cold water to cool quickly; drain well. Drain pineapple, reserving 1/4 cup juice. Mix reserved juice together with all ingredients. Cover and chill. Toss mixture just before serving. Makes 10 (1-cup) servings.
Mix Bisquick well; moisten with a little water. Add remaining ingredients to Bisquick and mix well. Shape into balls (size of walnuts). Place on greased cookie sheet. Bake in a 350° oven for 15 to 20 minutes.
Heat margarine or butter in a heavy 3-quart saucepan over medium-high heat until melted. Stir in sugar, stirring continually, for 4 to 5 minutes while mixture melts and begins to turn golden. Continue cooking 1 to 2 minutes until mixture is no longer granular and is lightly golden (mixture may be separated, that's okay). Do not overcook! Remove from heat, quickly adding cereal. Mix until cereal is coated completely. Immediately spread on ungreased cookie sheet. Cool completely and break into small pieces. Store in airtight container. Makes about 6 cups of candy.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Sift together first 6 ingredients. In a large bowl, beat sugar, butter and eggs until light and fluffy. Add and beat in zucchini. Now add sifted dry ingredients alternately with milk and vanilla. Fold in nuts and raisins. Pour batter into a greased pan and bake about 1 hour or until toothpick tests clean in center.
Blend potato, beef, 1 tablespoon onion (3 teaspoons), salt, pepper, Worcestershire sauce, 1 teaspoon mustard and 1 tablespoon water. Shape into patties. Fry in hot oil until crisp and brown. Remove from pan and keep warm. Drain fat from pan; add to the pan the rest of the onion, mustard and water; heat and serve this over burgers. Makes 4 servings.
Mix all ingredients together in large bowl, except pecans. Sprinkle with nuts when done. Place in long cake pan (or several bowls for individual servings). Freeze overnight. Take out of freezer 1 to 2 hours before serving. Keeps good in freezer if you want to keep it on hand.
Grind the vegetables together; put in pan. Add salt and cover with water; let stand 3 hours. Drain well. Add remaining ingredients. If vinegar doesn't cover, add more vinegar and sugar. Put in jars and can it.
Melt butter in heavy saucepan. Add sugar and stir well. Stir in corn syrup and mix well. Gradually add milk, stirring constantly. Cook and stir to a firm ball stage (245°). Remove from heat and add vanilla. Pour in greased 9 x 9 x 2-inch pan. Cool; cut in squares. Wrap in waxed paper.
Place all ingredients in 1-quart casserole; cover. Microwave at High (100%) until apples are tender, 7 to 10 minutes. Mash apples to desired consistency. Serve warm or chilled. Very good.
Preheat oven to 325°. Grease 10 x 6-inch dish. In medium saucepan over high heat, steam broccoli. In medium saucepan over medium heat, melt butter. Stir in flour and salt until smooth. Add onion and cook 1 minute. Slowly stir in milk. Cook, stirring constantly, until mixture thickens and begins to boil. Remove from heat. Stir in cheese and broccoli until cheese melts slightly. Stir in eggs. Pour in dish. Bake 30 minutes or until center is firm.
Rinse shrimp well. Heat soup. Add gelatine, then cheese. Mix until smooth. Add remaining ingredients and refrigerate. Serve with crackers. Will mold very well.
Place pineapple in bottom of small casserole dish. Spread cheese over top. Cook juice, flour and sugar until boiling and smooth. Pour over pineapple and cheese mixture. Melt butter, add cracker crumbs and brown sugar and spread over top. Bake at 300° for 20 minutes.
In iron skillet, mix sugar, cocoa and flour. Make a nest in center and add egg yolks, stirring gradually, over low heat. As it begins to thicken, add slowly 1 cup milk. Cook until thick. Add butter and vanilla. Pour into baked pie shell and top with meringue. Brown top.
Slice potatoes lengthwise into 4 to 6 pieces (unpeeled) into bowl of water. Mix all dry ingredients well in shaker bag. Coat potatoes, a few at a time, in mixture. Dip in oil and place in baking pan. Bake at 375° for 45 minutes or until golden brown. Yum.
Saute onion in margarine. Add chicken broth and potatoes. Simmer for 20 minutes. Add zucchini and spices and cook for another 20 minutes. If necessary thin with milk or cream.
Cream butter or margarine with sugar. Beat in egg, egg yolk and vanilla. Stir in flour, 1/2 at a time. Roll out and cut cookies. Place on lightly greased cookie sheet. Bake at 350° for 12 minutes.
Mix all the ingredients (except the refried beans, cheese and Doritos chips) and simmer on low heat 30 minutes; stir often so it doesn't stick to bottom of pan. In a 9 x 12 dish, layer the chips, then the refried beans and then the meat mixture. Repeat the layers and then sprinkle cheese on top. You may also add black olives to top if you like.
Preheat oven to 350°. Cook rice according to package instructions. In large ovenproof dish, beat eggs. Whisk in vanilla, salt, sugar and milk. Add cooked rice. Place dish in larger ovenproof pan filled with 2 inches water. Bake 30 minutes. Sprinkle cinnamon-sugar mixture over rice. Bake 30 more minutes or until a knife inserted in center comes out clean. Top with whipped cream, optional.
Preheat oven to 350°. Mix butter, sugar, eggs and vanilla into a large bowl. Sift flour, baking powder and salt. Add flour mixture to sugar mixture; mix well. Add cocoa to batter. Spread batter into a pan. Bake for 20 to 30 minutes.
Beat eggs; add sugar gradually. Add shortening and molasses. Sift together flour, soda, cinnamon, cloves, salt and allspice. Add flour mixture and raisins to first mixture. Spread on cookie sheet. Bake at 325°. Check after 15 minutes. Should be lightly browned.
Cook broccoli according to package directions. Combine soup, beaten eggs, mayonnaise, chopped onion, broccoli, cheese, salt and pepper. Bread crumbs may be used on top. Bake at 325° for 45 minutes.
Dissolve Jell-O with water; add cranberry juice cocktail; add 2 bottles ginger ale and stir. When ready to serve, add softened vanilla ice cream.
Brush bread with melted margarine. Mix 1 teaspoon sugar substitute and cinnamon. Sprinkle over bread. Quarter each bread slice. Layer with raisins in 1 1/2-quart casserole coated with cooking spray. Set dish aside. Combine eggs, milk, vanilla and remaining sugar replacement. Pour over bread and raisins. Place dish in a pan containing hot water. Bake at 350° for 55 to 60 minutes or until a knife inserted in center comes out clean.
Bring sugar and Karo to a boil and stir until dissolved. To dissolved mixture, add peanut butter and vanilla; mix well. Pour mixture over corn flakes. Fold until well mixed. Drop by spoonful onto waxed paper.
Mix and cover with Parmesan cheese and sliced almonds. Bake at 350° for approximately 30 minutes.
Bring to boil oleo and brown sugar; add vanilla and set aside. Cut biscuits into 3rds or 4ths each piece and shake in bag, few at a time. Layer in greased baking pan or Bundt pan. Pour brown sugar mix over each layer. Bake 30 minutes at 350°. Remove immediately and pour over any excess topping.
Put cooked broccoli in bottom of dish, then spread chicken over broccoli and then cheese. Mix curry powder, soup, lemon juice and mayonnaise together and pour over cheese. Sprinkle bread crumbs over top. Bake at 350° for 25 minutes.
Place fillets in 1 1/2-quart (10 x 6-inch) baking dish. Rub lemon juice into fillets and salt lightly. Cook, covered with wax paper or plastic wrap, 5 minutes or until fish flakes easily. Let stand, covered, while making sauce. In a 1-cup measure or bowl, cook almonds and butter, uncovered, 4 minutes or until lightly brown, stirring twice. Serve Amandine Sauce over fillets. Makes 4 servings.
Crumble 1/3 of cake in bottom of punch bowl. Layer remaining ingredients, beginning with pudding, pie filling, pineapple, pecans and Cool Whip. Repeat, ending with Cool Whip and sprinkle Cool Whip on top. Best if made day before serving.
Preheat oven to 400°. Cream butter and sugar until light and fluffy. Blend in extract. Combine flour and salt. Add to butter mixture and blend well. Shape tablespoon of dough into balls. Roll in nuts. Place 2-inches apart on ungreased cookie sheet. Flatten slightly. Indent centers. Fill with fruit spread. Bake 10 to 12 minutes or until light brown. Cool on wire racks. Makes 2 1/2 dozen.
Cream butter; add sugar, creaming well. Beat in egg yolks. Mix the dry ingredients together and add to creamed mixture alternately with milk. Blend just to mix. Fold in stiffly beaten egg whites, chopped nuts and lemon peel. Turn into 3 greased and lightly floured bread pans. Bake at 350° for 55 or 60 minutes. Combine lemon juice and the 1/2 cup sugar. Prick all over the tops of loaves with toothpick. Spoon juice mixture over the hot loaves. Cool 1 hour before removing from pans. Cool for 24 hours before cutting to slice easily. Makes 3 loaves.
Mix eggs and milk. In another dish mix instant potato flakes, salt and pepper. Dip pork chops in egg and milk mixture, then in potato flakes. Place in baking dish and bake at 300° until brown.
Blend in blender for 5 minutes. Then add 1 tablespoon celery seed.
Wash and cut Irish potatoes. Coat with 1 package of onion soup mix. (Shake together in bag or Tupperware.) Place in baking dish. Place in oven, covered. Bake at 350° until potatoes are done. Uncover last 10 minutes for proper browning.
Cook fruit until tender. Start with fruit covered with water. Add more, if needed. Mash and add sugar, butter and spices. Cool.
In a mixing bowl, stir lightly softened ice cream until smooth. Spoon the ice cream into the pie crust. Cover with inverted plastic lid. Place pie in freezer for several hours, until hard.
Beat cream cheese until soft or smooth. Slowly blend in sugar. Add melted chocolate; mix well. Stir in vanilla, salt and pecans. Press into well-greased pan. Chill until firm. Cut into squares. Top each square with half walnut.
Preheat oven to 425°. Grease a 13 x 9-inch pan. Mix all ingredients together. Drop by tablespoon. Bake for 15 or 20 minutes or until brown on top.
Line a cookie sheet (large) with foil, edges up. Spray with Pam. Melt butter and brown sugar. Boil for 2 minutes. Pour over graham crackers in cookie sheet. Sprinkle with peanuts. Bake 10 to 12 minutes at 350°. Remove immediately and place on wire rack. Freezes well.
For thin jam, use 1 box jello; thick jam, use 2 boxes jello.
Mix cornmeal, flour, sugar and salt. With a fork, cut in butter and shortening until crumbly. In separate bowl, mix vinegar, water and beaten egg. Add to corn and flour mixture all at once. Mix lightly, using fork until pastry holds together and sides of bowl are clean. Wrap in plastic. Chill thoroughly 3 to 4 hours. Use as needed for pastry. Can be stored in refrigerator for 2 weeks or frozen for 10 weeks. Makes 5 single crust pies, depending on size or use for small tarts. Scraps can be saved and rolled out again. Make sure all utensils are cold.
Cook and debone chicken. Place in baking dish. Mix cream of chicken soup and water; pour over chicken. Mix self-rising flour, buttermilk and margarine; spread over soup. Pour chicken broth over top. Bake at 375° until crust is brown.
Layer ingredients. Use pie crust for bottom and top. Bake at 350° for 1 hour or until golden brown.
Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate hours or until chilled, if desired. Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.
Drain and flake crabmeat. Work softened cheese into crabmeat. Add sauce and onion. Mix well and form a ball. Mix catsup and horseradish together and pour over ball. Refrigerate.
Brown the ground beef; drain. Add sauce. Cook noodles. Cover bottom of pan with sauce. Layer noodles, cheese and sauce. Keep enough of sauce to cover top good. Put in oven. Bake at 350° for approximately 25 to 30 minutes.
Blend and make into 1-inch balls. Bake at 350° for 15 minutes.
Mix together all ingredients except chocolate chips. Make walnut size balls and place on waxed paper. Melt chocolate chips in double boiler. Dip balls in chocolate and put on waxed paper. Store in refrigerator.
Separate cabbage leaves. Wilt leaves for 5 minutes in boiling water. Mix other ingredients together and place 1 tablespoon of this filling in each leaf. Wrap and stick with a toothpick. Place rolls in buttered pan. Baste with butter and bake 1 hour. Pour a little cream in juice and thicken with flour. Pour over rolls to serve.
Saute onion in 4 tablespoons margarine. Add flour and water. When thick, add Cheez Whiz. Combine sauce with broccoli in greased casserole. Top with buttered Ritz crumbs. Bake 40 minutes at 350°.
Layer graham crackers and apple butter in a 9 x 12-inch dish until dish is full. Cover. Refrigerate overnight and eat.
First Layer: Cut 1 stick butter into 1 1/2 cups flour as pie crust. Press into 9 x 13-inch pan, then bake at 350° for 15 minutes.
Drain all fruit. Add enough water to make 2 cups. Heat and dissolve jello. Cool slightly. Add cream cheese. Beat cheese in cherries, cut in half. Add to other ingredients. Chill.
Mix all together. Pat down on a greased cookie sheet. Bake at 350° for 15 minutes.
Put cooked broccoli in 2-quart casserole dish. Put chicken on top.
Stir boiling water into gelatin (dissolve completely). Pour mixture slowly into 13 x 9-inch pan. Refrigerate at least 3 hours.
Mix together. May need to use more or less mayonnaise and light cream, depending on the moisture in the chicken. Garnish with deviled eggs, stuffed celery, pineapple chunks, etc.
Soften gelatin in water. Mix sugar, flour, salt and milk in a pan and cook over low heat and stir until it boils. Boil 1 minute. Remove from heat and stir in gelatin and cool. When partially set, beat well. Mix in vanilla. Gently fold in whipped cream. Take 1/4 teaspoon cream of tartar and 1/2 cup sugar. Beat until stiff. Fold in cup of coconut and pecans. Add to first mixture. Pour into baked pie shell.
Mix pudding, brown sugar, pecans and cinnamon. Set aside. Grease Bundt pan. Put frozen rolls in pan. Pour margarine over rolls and sprinkle with dry mixture. Cover. Leave overnight or 8 hours. Bake at 350° for 25 minutes. Let cool 10 minutes and then turn out on plate.
Fry bacon in large kettle. Remove, crumble and set aside. Drain corn and add to the liquid drippings in kettle. Add potatoes, onion, celery, salt and pepper. Cover tightly and let simmer over low heat until vegetables are tender, about 10 minutes. Stir in the cream of mushroom soup, milk and crackers. Heat to boiling. Just before serving, sprinkle crisp bacon over top of chowder. Makes 6 servings.
Cream the cream cheese, butter and sugar. Add egg, orange rind and vanilla; mix well. Add flour, salt and chips. Drop by spoonfuls on cookie sheet. Bake for 15 minutes at 350°. Makes 3 dozen.
Pour rice in a 13 x 9-inch baking dish. Mix water and both cans of soup. Pour 1/2 of the mixture over the rice. Add chicken and salt and pepper to taste. Pour the remaining soup mixture over the chicken; sprinkle the dry onion soup mix over the top. Cover with foil and bake at 350° for 1 1/2 hours.
Grease and flour two 9 x 5 x 3-inch bread pans. Bake at 325° for 1 hour.
Grease cake pan. Layer bottom of pan with 1 can crescent rolls. Top with cheese slices. On top of cheese, crumble uncooked sausage. Top with eggs, mixed with milk and salt and pepper to taste. Top with can of crescent rolls. Bake at 350° for 30 to 35 minutes.
Peel the potato and cut it into pieces. Put the pieces in the small saucepan. Cover them with cold water. Slice the onion and celery. Set them aside. Peel and slice the carrots. Peel and dice the turnips. Slice fresh corn off the cob (or use frozen). Remove fresh peas from pod (or use frozen). Cut tomatoes. Cut lettuce into squares.
Mix pudding as directed. Chill 10 to 15 minutes. Mix cream cheese, sugar, vanilla and butter real well until creamy. Fold into pudding mix and Cool Whip. Layer bottom of square pan with cookies. Pour half of mixture over cookies. Repeat with rest of mixture. Refrigerate overnight.
Cook rice according to package directions. Crumble and brown sausage. Drain (reserve some fat) and set aside. In reserve fat, saut onions until cooked. Add celery and green pepper and saut until softened. Combine all ingredients and mix well. Place in a baking dish (one 9 x 13-inch or one 8 x 8-inch). Bake at 350° for 30 minutes or until hot and bubbly. (Can be frozen and thawed before baking.)
Combine oil and water. Heat to low boil. Add onion, garlic, mushrooms and green pepper. Simmer 10 minutes. Add rice, beans, tomatoes, chili powder, cumin and hot pepper sauce. Cover and simmer 25 minutes or until rice is tender. Pour into 9 x 13-inch pan. Top with cheese. Bake at 350° for 15 minutes or until cheese melts.
Combine steak sauce, oil, pepper and garlic. Place steak in plastic bag. Add marinade, turning to coat. Close bag securely and marinate in refrigerator at least 1 hour, turning once. Remove steak from marinade. Place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 15 to 18 minutes to desired doneness (rare to medium rare), turning once. Serve with parslied potatoes. Makes 4 servings.
Season the venison to taste with salt and pepper. Lightly dust with flour. Place a skillet over medium-high heat. Add clarified butter (or butter oil). Cook venison pieces on each side just until edges are golden. If using thicker steaks, cook on both sides until medium rare. Juices should still be slightly pink. Transfer venison to a platter and keep warm. Pour grease from pan. Add shallots, then vinegar, scrapping up any brown bits that may be stuck to the bottom. Cook over medium heat until vinegar is reduced by half. Add heavy cream and cook to thicken slightly. Remove from heat and stir in mustard. Whisk in butter. One piece at a time, spoon sauce over venison. Makes 6 servings.
Brown meat; drain fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in salted water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half noodles in 13 x 9 x 2-inch baking dish; spread with half the cheese filling. Add half Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting in squares. Filling will set slightly. Makes 12 servings.
Mix first 5 ingredients thoroughly. Press into cookie sheet or jelly roll pan. Refrigerate overnight. Cut into serving pieces and brown on both sides. Place in baking dish. Cover with 1 can cream of mushroom soup. Bake 1 hour at 350°.
Melt margarine and pour over apples to coat. Mix together sugar, cinnamon, and flour. Mix with apples. Put in pie shell and bake about 35 minutes at 350°.
Grease 13 x 9 x 2-inch baking dish. In saucepan, mix soup and water; bring to a boil. Spread cabbage, meat and rice in dish; mix. Pour soup mixture over mixture. Sprinkle with salt and pepper. Top with cheese. Bake at 350° for 1 1/2 hours. Cover tightly with foil.
Put drained carrots in covered dish. Mix other ingredients well. Pour over carrots. Cover and refrigerate overnight.