HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have butter soft, then mix in sugar and vanilla. Sift in flour and salt and stir into sugar and fat mixture along with nuts. Form small 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake 12 to 17 minutes in 400° oven. Roll in sugar. Cool. Roll again in sugar.
Half fill 4-6 Sundae dishes with the lettuce, divide the shrimp between the dishes, pile them on top of the lettuce. Set aside. Blend together the mayonnaise, ketchup, lemon juice, salt, milk and tabasco, adding enough ketchup to make it a nice pink color. Spoon this over the top of the shrimp, sprinkle with paprika and garnish with cucumber, tomato and lemon slices. Serve with thin slices of buttered brown bread.
Boil first 4 ingredients until a rolling boil for 1 minute. Add dash of salt, vanilla, peanut butter and oats. Drop on wax paper.
Chop onions and cook in one stick margarine until onions are clear. Mash squash with fork. Combine onions and margarine with slightly beaten eggs. Add soup, squash and bread crumbs. Salt and pepper to taste. Mix well.
Cut turkey into 8 slices. Place turkey in large skillet; may need to overlap slices. Combine frozen vegetables and salad dressing. Pour over turkey. Bring to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Drain. Makes 4 servings.
Mix the ingredients; pour into a chafing dish. Bake for 30 minutes at 325°. Serve with crackers or chips.
Mix ingredients well. Mix together; pour over chicken. Bake for 1 hour at 350°. Makes enough sauce for 2 to 3 pounds of chicken pieces. Great served over rice pilaf.
Mix orange Jell-O dry with cottage cheese; mix very well. Drain oranges and pineapple well. Cut oranges into tiny pieces. Mix well with cottage cheese mixture; add Cool Whip. Mix well. Refrigerate at least 1 hour before serving (the longer the better).
Mix flour with salt, paprika and pepper. Rub steak with garlic and roll in seasoned flour. Brown onions slightly in melted shortening. Remove onions and sear the meat on both sides and put into a greased casserole.
Preheat oven to 375°. Melt butter. Cook onions until tender. Add flour and salt; stir. Add chicken broth. Cook until thick. Add chicken and peas and carrots. Cook until bubbly. Pour mixture into pan. Top with pie crusts. Bake until crusts are brown.
Cook for three minutes over a double boiler, stirring constantly; add pinch of salt and vanilla at the end. If you have any left over, refrigerate and then place container in hot water to warm up to spreading consistency. Recipe will not work in the microwave.
Make the Hasty Pudding and when lukewarm, add dissolved yeast and mix well. Then add the egg, shortening, spice and molasses. Add enough flour to make a stiff dough. Knead well. Let rise overnight. Shape into biscuits. Let rise until light and bake in hot oven (400°) about 20 minutes.
Spray dish. In pot, use 2 tablespoons oil. Put Rice-A-Roni in pot. Stir until it browns. In bowl, mix 1 can of mushroom soup mix. Add 1 1/2 cans of water. Mix package of seasonings and add; bring to boil.
In pressure cooker, place meat, spices and 1/4 cup to 1 cup water. Cook for 15 minutes at 10 pounds pressure. In large skillet, melt margarine. Stir in flour and vinegar until smooth. Add meat juice. Break meat into 1-inch pieces and add. Serve hot over rice, baked potatoes or mashed potatoes.
Mix together sugar, cocoa, milk and oleo. Cook until small ball forms. Add vanilla and marshmallows. Beat! Beat! Beat! Frost layers. If you cook too long, add a little milk and beat.
Butter casserole dish, then start to layer: cleaned, sliced potatoes, onions, cheese and ham or Spam. Top all this with cheese and soup. Bake at 350° for 30 to 45 minutes, or until potatoes are done.
Mix all together. Store in jar or other tightly covered container. To serve, place 1/3 cup mix in a mug; fill with hot water and stir well.
Combine jello, eggs, water and Wesson oil with dry cake mix. Beat on high speed for 2 minutes. Add strawberries; mix well. Pour into a greased and floured sheet cake pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients in large bowl until sugar is dissolved. Pour into ice cream freezer. Can add extra sweet milk to bring mixture even with fill line on freezer.
In glass or pottery bowl, combine the diced watermelon, sugar, lemon juice and rind. Mix together well and chill in refrigerator for 1 hour. Remove and force the mixture through a sieve or puree in electric blender. Very gradually add milk, then salt and mix well. Place in dry refrigerator trays and freeze until the mixture is firm along the sides and mushy in the center. Remove from trays, scraping their sides. Empty into a bowl and beat well. If too pale, add a few drops of food coloring (red). Add the cognac or wine. Fold in the stiffly beaten egg whites and return to freezer for at least 5 hours.
Mix one cup hot water and cranberry sauce in blender. (If you would like pecans, add to cranberry sauce mixture). Dissolve Jello in one cup hot water. Add cranberry mixture to Jello. Put half of mixture into pan and chill for 30 minutes in fridge. Once the Jello is firm, spread sour cream over the top. Add other half of Jello mixture. Place in fridge to chill.
Cook bacon until crisp. Drain and crumble. Add onion to bacon drippings; cook over low heat until tender, about 3 minutes. Add vinegar, water, sugar, salt and bacon; cook and stir until boiling. Place lettuce in large salad bowl; pour hot dressing over lettuce and toss until well coated. Garnish with radish slices and chopped egg. Serves 6. Do not chill salad before serving.
Beat eggs in a bowl. Add milk, water and vanilla. Combine dry ingredients; beat into egg mixture until smooth. Heat oil to 375°. Cover bottom of funnel with finger; ladle 1/2 cup batter into funnel. Hold funnel above skillet. Remove finger and in spiral motion, let batter fall into hot oil. Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with powdered sugar.
Brown meat and onion, mix with canned chili. Spread on bottom of oblong dish. Spread sour cream carefully on top. Lay cheese slices on top of sour cream. Crush Doritos and sprinkle on top of cheese enough to cover entire dish. Bake at 400° for 15 minutes. Top with salsa (optional).
Cut asparagus in 1-inch lengths. Drop in pan when oil is hot. Cook for 10 minutes or until tender. Lower heat. Beat eggs and fold into pan. Stir until cooked to your desire. Serve hot. Good on Italian roll or bread. Serves many.
Cook macaroni according to package directions, omitting salt. Drain; rinse with cold water. Drain and set aside. Melt margarine in heavy skillet over medium heat. Add carrots, celery and onions. Cook and stir until tender. Remove from heat and set aside. Combine milk and cheese in heavy Dutch oven. Cook and stir over medium heat until cheese melts, being careful it does not stick or scorch. Stir in chicken broth and pepper. Combine cornstarch with water; mix until smooth. Stir into milk mixture. Cook, stirring constantly, until comes to a boil. Boil 1 minute. Stir in macaroni, vegetable mixture, corn and peas. Heat thoroughly, stirring constantly. Yields 8 cups.
Place one breast in a large piece of aluminum foil and put each ingredient on it. Wrap tightly and place on a cookie sheet. Bake at 350° for 1 hour and 10 minutes. Repeat for each breast. (Bake together.)
Combine flour, salt and water in bowl; mix with wooden spoon until smooth. Test consistency by pressing between fingers. Add small amount of flour if too mushy or several drops of water if too dry. Store in plastic bag in refrigerator. Warm at room temperature before using. Shape as desired, paint with water-based paint and allow to air-dry. Spray with clear acrylic to seal and keep.
First, put your peppers in boiling water after you have split them in halves. Boil for 5 minutes. Cook your 1 cup of rice in 2 cups of water for 15 minutes (covered). Remove from stove and add to the ground beef and other ingredients. Stuff the peppers; put in long pan and add tomato catsup on top of each pepper. Now pour around the peppers 1 quart of tomato juice. Bake at 350° for about 1 hour or until most of the tomato juice has cooked into the peppers.
Brown ground beef and onion together. Drain well. In a large saucepan, mix beef and other ingredients, except macaroni and cheese. Simmer 30 minutes. Add macaroni. Serve in bowls. Pass shredded Cheddar cheese as a topping.
Melt butter over low heat in baking pan. Add next 7 ingredients and mix well. Arrange shrimp in single layer in sauce. Spoon sauce over shrimp. Broil 8 minutes. Remove from broiler and let stand 5 minutes. Sprinkle on cheese. Broil at high heat for 3 minutes.
Choose even-sized, rather small tomatoes. Place in a bowl; cover with boiling water. Leave 30 seconds and pour off water. Peel off skins. Heat butter in a frying pan; add celery and garlic and saut 5 minutes. Add tomatoes; sprinkle with salt, pepper and sugar and spoon butter over them. Cover and cook gently for 5 minutes. Sprinkle on herbs; baste again with butter and cook, uncovered, for 5 minutes, basting often. Spoon sauce once more over tomatoes before serving. Serve hot with roast poultry, beef, veal and grilled meats. Serves 4 to 5.
Cook tomatoes 30 minutes. Add onions and pepper. Bring to boil. Cook on low heat until thick.
Cook macaroni and let drain. Chop all vegetables and combine them with macaroni. Combine canned milk, sugar, vinegar and mayonnaise. Pour over macaroni and vegetables. Add shredded cheese and stir.
Mix mayonnaise, capers, green onion, parsley, pimiento and lemon juice. Cover and chill for at least 2 hours before serving. Store in refrigerator up to 2 weeks. Makes about 1 1/4 cups.
Cook macaroni in boiling water according to package directions. Drain and set aside. Saute meat, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning.
Melt margarine and mix in chopped pecans and flour. Press down in 12 x 1/2-inch Pyrex baking dish and bake for 20 minutes at 350°.
Mix flour, salt, butter, cream cheese and sour cream until a crumbly mixture. Shape pastry into 4 disks. Wrap; chill for 2 hours to 2 days. Mix sugar and cinnamon.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda; mix well. Cover; chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack; cool completely. Melt chocolate pieces as package directs; stir in vegetable shortening, mixing until smooth. Top each cookie with 1/2 teaspoon melted chocolate. Sprinkle with chopped peanuts. Chill until set. Store tightly covered. Makes about 6 dozen.
Mix dry ingredients. Dip chicken in buttermilk and roll in the crumbs. Bake at 400° for 45 minutes in foil covered shallow pan. Remove foil, pour melted margarine over chicken and bake 15 minutes longer.
Mix ingredients and pour over chicken breasts in 9 x 13-inch baking dish. Bake at 350° for 1 hour and 15 minutes. Serve chicken and juice over rice.
Stir constantly over medium heat. Cook 13 to 15 minutes after boiling starts. Pour over nuts in buttered 8 x 8-inch pan. Mark while warm.
Brown steak; put seasonings in. Add diced onion, pepper and Worcestershire sauce. Drain and add tomatoes and tomato sauce. Simmer 1 hour. Serve over rice.
Fry onion, green pepper and hamburg. Mix all ingredients in a large casserole dish. Bake at 350° for about 30 minutes.
Mix ingredients and store in container. For 1 cup of cocoa, mix 1/3 cup chocolate and 2/3 cup hot water.
Slice cucumbers, onion and green peppers. Add uniodized salt. Let stand about an hour. Drain and add the remaining ingredients. Keeps in the refrigerator several days.
Mix brownies according to directions. Fill paper-lined or foil-lined muffin cups 2/3 full. Remove wrappers from candy. Set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20 to 25 minutes.
Brown hamburger; take grease off. Stir in spaghetti sauce; heat on low until warm. Cook lasagna noodles in large pan. Add some vegetable oil to water so noodles don't stick; stir while cooking. Run cold water over noodles; let drain. Spray a 9 x 13-inch pan with Pam. Lay noodles down on bottom of pan so pan is covered, then spread 1/2 of your meat sauce over noodles. Stir in 1 egg to cottage cheese; spread 1/2 of cottage cheese evenly over spaghetti sauce, then sprinkle 1 1/2 packages Mozzarella cheese over cottage cheese. Do your second layer of noodles, sauce, cottage cheese and Mozzarella cheese again. Cover and bake at 350° for 1 hour and 20 minutes.
Saute bell pepper and onion in oil. Add Ro-Tel tomatoes and soups. Stir until smooth. Add Velveeta cheese. Cook until cheese is melted. Add rice, peas, olives and chicken. Bake at 350° for 30 minutes.
Select your favorite flavor and brand of cake mix. Spray desired size pan or pans with cooking spray. Prepare according to package directions with the following modifications. Add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of Mott's natural applesauce for vegetable oil and substitute an equal amount of egg whites for the whole eggs. Cool in pan or pans on rack. Remove when cool. Frost cake and garnish with fresh berries, if desired. Makes 16 servings.
Mix together, adding the noodles last. Bake 15 minutes at 450°. Top with 1 cup of Cheddar cheese, grated. Bake 5 minutes more.
Preheat oven to 350°. Spray muffin tins or 8-inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In another bowl, mix oil and sugar. Add milk and vanilla; stir. Add wet ingredients to dry. Blend well. Bake 20 minutes or until knife comes out clean. Cool and frost if you wish.
Preheat oven to 350°. Trim fat off pork. Using a sharpening steel or similar tool, poke a hole through the center of the roast, end to end. Insert the apricots into the hole, pushing them in with your fingers. This gives you a pretty patch of orange when you slice the roast.
Melt 3/4 butter. Add stuffing. Put in layer of stuffing in casserole. Add squash, soup and sour cream. Top remaining stuffing. Add rest of the butter. Bake at 350° for 30 minutes. Serve hot.
Cut potatoes into chunks. Place bacon on rack in microwavable dish; cover with paper towel. Microwave for 3-4 minutes, or until crisp. Drain bacon on paper towels. Reserve fat in dish. Add chopped onion to bacon fat, and microwave 1 1/2-2 1/2 minutes, or until tender. Stir in sugar, flour, salt, celery seed and pepper. Mix in water and vinegar. Microwave 5 1/2-7 minutes, until mixture thickens, stirring twice during cooking time. Crumble bacon into mixture. Stir in potatoes. Microwave 5-7 minutes. Serve warm.
Pour the boiling water over the blossoms and sugar. Add the juice and rind of the lemon. Let cool to lukewarm and add one yeast cake. Let stand for 48 hours.
Melt butter in skillet and add ground turkey and fry until brown. Add salt, pepper, onions, green pepper and tomato sauce. Cover and simmer 15 to 20 minutes.
Parboil squash (zucchini for 3 minutes; yellow crooknecks 5 minutes).
Combine all ingredients and pour into a 13 x 9-inch pan. Bake in 350° oven for 30 to 40 minutes.
Fry bacon crisp and crumble. Brown ground chuck and drain. Combine all ingredients and bake 45 minutes at 325° in oven dish sprayed with vegetable oil.
Cook squash and onion together until squash is tender. Drain well. Put in casserole dish sprayed with Pam. Layer squash, Cheez-Its and grated cheese. Pour cream of mushroom soup over top and bake 30 to 45 minutes on 400°.
Boil potatoes and vegetables till tender. Add ham. Blend 2 c. milk, 2 Tbsp. flour and 1 c. sour cream. Stir into soup. Yummy!
Cook pasta according to package directions, then drain. Rinse with cold water; drain again. In large mixing bowl, combine pasta, zucchini, beef strips, artichoke hearts, cubed cheese and chopped pepper.
Combine eggs, sugar, vanilla and flour and stir until smooth and creamy. Sprinkle coconut in bottom of unbaked pie crust. Pour egg mixture on top. Pour melted butter or margarine evenly over the top of coconut and egg mixture. Bake 45 minutes in 350° oven. This is an old-fashioned custard pie. Changing the directions as given in any way will probably change the taste, but I really don't know why this happens. This pie is delicious hot or cold.
Spread pecan halves on cookie sheet. Stir together honey and vinegar. Drizzle over pecans. Place in 300° oven for 15 minutes. Stir pecans. Stir melted butter and seasoned salt together. Drizzle over pecans and bake 10 more minutes. Refrigerate any leftovers in jar.
Combine macaroni and water in 9-inch microproof baking dish. Double wrap tightly with plastic wrap and cook on High 9 to 10 minutes or until macaroni is cooked but still firm. Pour off any remaining water, stir in cheese, butter, milk, salt and pepper. Cover and cook on High 6 minutes stirring once. Cooking time 15 to 16 minutes.
Mix together sugar and butter; stir in condensed milk. Add 1/2 cup confectioners sugar and mix well. Divide into 3 to 5 bowls and make varieties:
Mix cream cheese and fish with fork. Spread on flat plate, making it approximately 1/2 inch thick. Spread cocktail sauce on top. Serve with crackers.
In a deep pan greased with olive oil, brown the ground chuck with the finely chopped onion and garlic. This should take about 20 minutes. Next add the spices and tomato sauce and paste and simmer for 2 hours. Take the bay leaves out.
In large saucepan, cover potatoes with water and bring to a boil. Reduce heat; cover and simmer about 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-inch slices. Peel and core apples; cut into 1/4-inch rings.
Mix together Cool Whip, pineapple, milk, coconut and pecans. Add lemon juice last. Divide into two pie crusts. Refrigerate.
Bake in 2-quart baking dish at 350° for 45 minutes or until golden brown.
Brown hamburger; add onion and bell pepper. Cook until tender. Add all other ingredients and simmer for 1 hour; stir occasionally. Serve over noodles or rice.
Melt Hershey bars in water in microwave. Blend in Cool Whip. Put in 10-inch graham cracker deep dish pie crust. Chill and serve. Store in refrigerator. Serves 8.
Combine sugar, syrup and water, bring to a boil. When boiling nicely, add the raw peanuts. Cook until syrup begins to turn light brown and peanuts begin to pop. Add baking soda just before pouring up. Stir well, then pour into a large buttered pan. Let cool, then break into small pieces.
Cut up beef and roll in flour; brown in the oil. Put in a crock-pot and cook overnight with 2 cups water. Dice the potatoes. Put in crock-pot the next morning. When the potatoes are done, add the carrots, corn, peas, gravy and onions. Cook over low heat about 4 hours, adding a little water when needed.
Cut bread in half lengthwise. Mix remaining ingredients all together and spread half of mixture on each half of bread. Wrap each half in foil and heat in 300° oven for 20 minutes or until all is melted on bread. Cut into slices and serve.
Cream sugar and oleo; add flour, salt, cocoa, eggs, vanilla and nuts. Pour in 9 x 13-inch (sprayed with Pam) pan. Bake at 300° for 30 to 35 minutes. Take out of oven, spread marshmallows on cake. Put	back in oven until they melt (not for very long). Cool before icing.
Beat cream cheese, sugar and vanilla until smooth. Beat in egg yolks one at a time until well blended. Combine gelatin and water in small saucepan over low heat. Stir until well dissolved; cool slightly. Beat gelatin mixture into batter. Combine 3/4 cup batter and melted chocolate. Whip cream until soft peaks form. Fold 1/2 into chocolate batter and 1/2 into vanilla batter with large spoon; alternate batters into crust until all batter is used. Use a knife to swirl batter to form marble pattern. Chill for 3 hours. Garnish as desired.
Mix all together. Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking pan. Yields 9 large servings.
Advance preparation: Combine mayonnaise, sour cream, parsley, chives, anchovy paste, lemon juice and garlic. Chill until ready to serve.
Cook bacon in large skillet until brown. Add onions and flour; cook until bubbly. Add next 6 ingredients; bring to boil. Cook 3 minutes over medium heat. Stir in potatoes and parsley gently, coating potatoes with sauce. Bring to boil; remove from heat and serve immediately.
Combine all ingredients and chill for at least 2 hours. (This soup can be pureed, if desired; I do!)
Brown ground beef and onion in large skillet. Add enchilada sauce and simmer 20 minutes. Heat chopped chiles and soup with 1/2 can of water. Grease baking dish. Line with quartered tortillas. Layer meat mixture then soup mixture then grated cheese (1/2 of each). Repeat with tortillas through cheese. Bake, uncovered, 45 minutes at 350°.
Slice oranges in circle; pull apart in triangles. Twirl together gently. Chill in clear glass bowl. Goes great with turkey or chicken.
Cook broccoli. Place on bottom of a 9 x 13-inch casserole dish. Top with bite size pieces of chicken. Mix soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken and broccoli. Sprinkle with cheese. Bake 30 minutes at 350°. Cover with corn flakes. Bake 10 more minutes at 350°.
Chop cabbage coarsely. Do not shred cabbage. Mix the first 3 ingredients. Heat remaining 6 ingredients, just until sugar dissolves. Pour over cabbage mixture. Refrigerate at least 24 hours before serving. Yields about 1/2 gallon of slaw. This may be kept in the refrigerator for several weeks.
Cream butter and sugar. Add eggs, one at a time. Add flour; mix. Add extract and 7-Up; mix. Pour into a greased and floured tube cake pan. Bake approximately 1 to 2 hours, depending on ovens. Will be nicely brown on top.
Cream margarine and sugar. Add eggs, vanilla and lemon juice. Sift together flour, baking powder and salt. Add to sugar mixture. Stir in chopped pecans; mix well. Shape into rolls and roll in waxed paper. Chill several hours or overnight.
Make crumbs by combining flour, sugar, baking soda, butter and margarine. Mix well with pastry cutter. Put half of crumbs in an 8 x 13-inch pan; do not pat crumbs down. Put the fruit pie filling on next and top with remaining crumbs. Bake at 350° for 1 hour or until crumbs are light brown.
Soak first 4 ingredients in salt for 3 hours and cover with ice cubes. Drain, don't wash. Boil remaining ingredients; after it boils, add vegetables. Cook 3 to 4 minutes. Put in jars and seal.
Wash chicken and sprinkle with salt, pepper and garlic salt. Mix flour and bread crumbs together in plastic bag. Melt margarine in microwave. Pour margarine into baking pan. Shake chicken in bag, then coat chicken in margarine. Put chicken in broiler; brown chicken on both sides. Remove from broiler. Take chicken out of pan and place in baking dish. Add 1 cup of water to pan. Mix and pour over chicken in dish. Add parsley flakes. Cover dish and bake t 350° for 30 minutes. Chicken should melt in your mouth.
Beat eggs. Add other ingredients and mix well. Dip fruit, chunks of cheese or fish fillets in batter. Deep fry at 375° for 5 minutes or until golden brown. Drain on absorbent paper. Serve warm.
Mix cherries and sugar. Let stand while preparing batter. Cream butter and 1/2 cup sugar. Add sifted dry ingredients alternately with milk. Pour into greased baking dish. Pour cherries on top of batter and pour boiling water over all. Bake about 30 minutes at 400°. Serve with heavy cream.
Remove crusts on bread. Butter and cube bread slices. Place bread and sausage in baking dish.	Add eggs and remaining ingredients. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Place in pan of water. Bake at 350° for 1 hour. Serves 4.