HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cherries from juice (save juice). Set aside. Mix oleo, powdered sugar, flour, salt and vanilla together. Add enough water to get the mixture the texture of a pie crust. Make little balls and flatten in hand. Roll 1/2 of a cherry inside dough. Bake at 350° until light brown (approx 10-12 minutes). After they cool, roll into icing mixture (recipe follows) completely covering the balls. Place on wax paper to dry. Makes 5 dozen, depending on size.
Mix the milk, Cheddar cheese soup and the hamburger that has been browned. Add the onion and potatoes. Mix together. Top with the tomato sauce. Add the sugar. Season to taste with salt, pepper and oregano. Bake 1 hour at 350°. Remove, top with cheese and bake 15 minutes more.
Mix together; shape into loaf in loaf pan and bake about 2 hours in moderate oven (375°). Baste with sauce.
In a 2-quart saucepan over low heat, heat raspberries and red currant jelly until raspberries thaw and mixture is hot. In cup, mix cornstarch with 1 tablespoon water until smooth; stir into berries. Over medium heat, cook berries, stirring constantly, until mixture boils and thickens slightly; boil 1 minute. Press through strainer. Serve warm over ice cream or poached peaches or pears.
Mix ingredients, pour over drummettes and soak overnight. Bake in 350° oven for 45 minutes.
Mix rice and milk; cook on low for 1 hour, stirring often. Remove from heat. Add sugar, vanilla and nutmeg, if desired. Serve warm or cold.
Mix dry goods in medium bowl. Soften shortening in the baking pan in the oven at 300°. Pour shortening and milk into the bowl of dry goods. Stir. Either knead, roll and cut out biscuits or spoon them out into pan. Bake at 450° for 10 to 12 minutes until golden on top. (Clabber Girl recipe.)
Cook eggs in simmering water 20 minutes. Cool under running water. Peel, then cut eggs in half lengthwise. Remove yolks; set whites aside. Put still warm yolks into a plastic food storage bag with all remaining ingredients, squeezing bag to mix well. Refrigerate filling and egg whites separately. Fill egg whites just before serving. Cut off one corner of the bag and press filling into cooled egg whites. Sprinkle finished eggs with paprika if desired.
In baked pie shell, slice berries in half. Save some whole ones to place on top. Put sugar, cornstarch, salt, lemon juice and food coloring in pan on low heat. Pour boiling water into pan. Stir to keep from lumping. Cook until semi-thick and clear. Pour over all your berries. Chill. May be topped with whipped cream.
Combine the flour, soda, salt, baking powder, cinnamon and nuts. Beat the eggs and add sugar, oil and vanilla. Fold in zucchini and pineapple that has been drained. Bake at 350°.
Fry meat until crisp; drain all but 1/4 inch of grease from pan. Add desired chopped onion and fry. Mix flour, sugar, vinegar and water. Add to meat and onion in pan; cook until thick, then add potatoes.
Sift dry ingredients into a large bowl. Make a well in them; add oil, eggs, water and pumpkin. Mix until smooth. Stir in nuts and raisins. Divide batter into 2 (9 x 5 x 3-inch) loaf pans that are both greased and floured. Bake at 300° for 1 hour and 45 minutes.
Cream butter and sugar until light and fluffy. Add molasses and egg; mix until well blended. Sift spices and 2 cups of flour together and add to the creamed mixture, alternating with the boiling water. Add another cup of flour and mix well. Add remaining 2 cups of flour with the baking soda and the salt. Stir thoroughly.
Melt butter in saucepan. Add flour, salt and dry mustard; stir until smooth. Gradually add Carnation. Continue cooking over medium heat, stirring, until sauce just comes to a boil. Remove from heat. Add cheese; stir until melted. Serve hot over your favorite vegetable. Makes 2 1/2 cups.
Brown meat in large frying pan. Add water, mushrooms and soup mix. Cover and simmer for 15 minutes.
Cream grated cheese and margarine. Sift flour and salt and pepper together. Add the dry mixture to cheese and margarine. (Use hands or mixer to work until well mixed.) Use pastry tube with "star" plate to make straws. Bake 12 minutes in a preheated 375° oven. (Yields approximately 100 three-inch straws; this allows for some broken straws.)
Mix first 3 ingredients. Spread in a 9 x 13-inch pan and bake at 350° for 15 minutes or in a 9 x 9-inch pan and bake at 325° for 25 minutes.
Pour all ingredients in a bowl and mix. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and 15 minutes, or until toothpick tests dry.
Mix above ingredients, except Cool Whip, which is spread on top. Chill 1 hour. Serve. Optional: Use part of Cool Whip in mixture, if desired.
Spray pan with Pam. Saute potatoes 10 minutes, stirring gently. Add broth and bring to a boil. Prepare gravy mix according to pkg. directions. Add to potatoes and broth. Simmer 20 - 30 minutes.
Preheat oven to 400°. Spray chicken with cooking spray. Coat chicken with rosemary on both sides. Place in a large baking dish. Toss the potatoes, carrots, onions, garlic and olive oil in a bowl. Arrange mixture around the chicken. Cover with foil and bake for one hour or so. Check to be sure the chicken does not dry out.
Heat oven to 350°. In a large bowl, beat sugar, brown sugar, margarine and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, rolled oats, baking soda, cinnamon and salt. Add chocolate chips; mix well. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake at 350° for 9 to 11 minutes or until light golden brown. Cool slightly. Remove from cookie sheets. Makes 24 cookies.
Wash caps. Let dry on paper towel. Combine mayo, cheese and garlic powder. Mix well. Fill caps. Place under broiler 4 inches from flame for approximately 5 minutes. Done when golden brown and bubbly.
Puree the tomatoes with their liquid in a food processor. Saute onion, garlic, 1/4 teaspoon cumin and 1/2 teaspoon salt in 1 tablespoon oil until onion is soft. Add tomato puree and red pepper flakes. Simmer over low heat partly covered (about 30 minutes).
Cook macaroni as directed on package. Drain. Brown the ground beef. Drain fat. Combine all ingredients, except onions. Pour into a 2-quart greased casserole dish. Cover. Bake at 350° for 30 minutes. Uncover. Top with onions. Bake 5 minutes. Serves 4 to 6.
In a blender, sprinkle gelatin with juice. Let stand 2 to 3 minutes. Heat milk just to boiling. Pour into blender. Add sugar and almond flavoring. Add 3 cups strawberries and puree. Add 2 more cups strawberries. Process 2 to 3 minutes on and off motion to slice berries. Pour into individual parfait glasses or 9-inch French pie plate. Slice remaining cup of berries. Arrange over top. Chill until firm. You can use plain apple juice.
Cream margarine, brown sugar and flour; stir in nuts, then set aside 1/2 cup. Press remainder in 8 x 8-inch pan and bake in preheated 350° oven for 12 minutes.
Move oven rack to slightly above middle of oven. Preheat to 450°. Combine cornmeal, bread crumbs, salt, paprika, garlic powder, pepper and thyme. Dip fish into milk; coat with cornmeal mixture. Place in a 9 x 13 x 2-inch pan coated with vegetable cooking spray. Pour margarine over fish. Bake, uncovered, until fish flakes with fork (15 to 20 minutes).
Cook cocoa, sugar and milk until soft ball is formed in cold water. Add butter and remove from heat. Let stand until nearly cold. Then add vanilla and beat until it thickens. Pour into a buttered pan. Nuts may be added, if desired.
Cook all the ingredients over low heat until it begins to thicken. Cool, then pour in an unbaked pie shell. Bake at 350° until edge of pie shell has browned.
Mix and freeze overnight, making a slush. Serve in punch cups or small glasses with cocktail straws. Makes about two punch bowls full. To make half a recipe, use small frozen fruit cans and 1/2 fifth of rum.
Preheat oven to 350°. Butter and flour a 9-inch spring-form baking pan. Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and 1 1/3 cups of the sugar together until light, then beat in the eggs. Add flour alternately with one cup of orange juice. Fold in the walnuts and orange rind.
Cream butter or margarine and sugar in a small bowl. Blend in honey and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt. Gradually add to creamed mixture. Stir in nuts. Pour into greased 9 x 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until brownies begin to pull away from edge of pan. Cool. Frost, if desired.
Stir over medium heat until chocolate melts and sugar dissolves. Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat. Add 2 Tbsp. butter. Cool to lukewarm without stirring. Add 1 tsp. vanilla. Beat until thick and no longer glossy. *See Special Note. Quickly stir in 1/2 c. nuts. Pour into buttered 8 x 9-inch inch sq. pan. When set, cut into squares.
Saute onion and celery. Combine all ingredients (except noodles) and heat until bubbly hot. Serve over warmed chow mein noodles.
Saute celery, green pepper, onion and mushrooms in butter for 5 minutes. Stir in flour, then milk gradually, cooking and stirring until thickened. Add remaining ingredients. Stir until cheese is melted. Makes 10 to 12 cups. Serve over spaghetti.
Mix first four ingredients and chill. Prior to serving, layer onion, lettuce, tomatoes and cheese. Serve with taco chips.
Mix all ingredients together. Simmer for 20 minutes. Do not boil. Seal in jar.
Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle with 2 tablespoons water and mix into a ball. Divide in half. Press each half onto ungreased baking sheet, spreading into a rectangle about 6 x 12-inches. Heat remaining butter and water to boiling. Remove from heat and stir in almond extract and flour. Stir vigorously until mixture forms a ball (1 minute). Beat in all eggs at once, mixing until smooth and glossy. Divide in half; spread evenly over first layer. Bake 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle with almonds.
Mix all ingredients together thoroughly. Store in a screw-top glass jar. Makes about 1 cup.
Mix oil, dill weed, Greek seasoning and Ranch dressing until all is mixed well, then add oyster crackers and mix until all the oil is absorbed.
Cook broccoli in boxes for 7 minutes on High in microwave. Mix broccoli and all other ingredients in casserole. Top with Ritz cracker crumbs. Cook on High in microwave for 10 minutes. Makes 4 servings.
Mix first 6 ingredients. Heat remaining ingredients and pour over dry mixture. Bake at 250° for 1 hour, stirring every 20 minutes.
In a 6-quart saucepot or Dutch oven, brown roast over medium-high heat. Add onions and cook, stirring occasionally 2 minutes. Add beef broth, Worcestershire sauce and bay leaves. Bring to a boil over high heat. Reduce heat to low and simmer, covered, turning occasionally, 1 hour. Add vegetables and continue simmering covered 1 1/2 hours or until roast and vegetables are tender. This may be cooked in your oven at 325° to 350°. If desired, remove roast and vegetables to serving platter and thicken gravy.
Heat oven to 350°. In a heavy saucepan over low heat, melt 1 cup chocolate pieces. Stir until smooth; cool slightly.* Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla and melted chocolate. Add combined dry ingredients except powdered sugar; stir in remaining chocolate pieces. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place on an ungreased cookie sheet; bake 10 to 12 minutes. Cool 1 minute on a cookie sheet; remove to wire rack. Store in airtight container. Makes about 5 dozen.
Place chicken and broccoli in bottom of a 1 1/2-quart casserole. Combine salt, mayonnaise, chicken soup, lemon juice and curry powder. Mix and spread over chicken and broccoli. Top with Cheddar and bread crumbs. Bake at 350°, uncovered, for 25 minutes until boiling. Serves 4.
Boil 2 minutes the sugar, cocoa, milk and oleo. Add the oatmeal, vanilla and nuts. Beat and drop by teaspoons on waxed paper. Cool.
Cut and saute vegetables in canola oil. Season with Bragg Amenos or soy sauce. Boil rice sticks in water until soft, like spaghetti noodles. Serve sauteed vegetables over rice sticks.
Melt oleo and stir in cocoa. Mix in next 6 ingredients, one at a time, with a wire whisk. Stir in pecans. Pour into a greased 13 x 9-inch pan. Bake at 325° for 45 to 55 minutes.
Melt butter and chocolate. Beat eggs, sugar, flour, salt and vanilla. Stir in butter and chocolate mix. Add nuts. Pour into an 8 x 8-inch pan. Set pan in a larger pan with hot water, 1/2-inch up. Bake at 325° for 45 minutes. Serve with topping or ice cream if desired. Delicious by itself.
Break bread into pieces. Place in greased 9 x 13-inch baking dish. Cut cheese into cubes and place over bread. Sprinkle cooked meat over cheese. Pour margarine over meat. Beat eggs, mustard, salt and milk and pour over casserole. Chill overnight. Bake, uncovered, at 350° for 1 hour or until firm. Great for breakfast.
Place milk and flour in a small, heavy-bottomed pan and whisk vigorously until the mixture is perfectly smooth. Bring to a boil over moderate heat and boil for 1 minute, stirring constantly. The mixture will be very stiff. Remove from heat and let cool.
Melt caramels, 1/2 stick butter and 1/2 cup milk. Mix cake as directed on box and add 1 1/2 sticks butter. Add 1/2 cup milk. Pour 1/2 batter in pan and bake for 7 minutes, then pour caramel mixture over evenly. Sprinkle chocolate chips and nuts. Pour on rest of batter and bake for 15 minutes at 350°.
Mix all together. Simmer 30 minutes. If too thick, add a little water.
Combine ingredients in pan over low heat until mixture bubbles around edge. Pour over 10 to 12 cups seasoned popcorn. Stir and let cool slightly. Grease hands lightly and form popcorn into balls.
Brown beef; drain grease. Mix together all ingredients and cook. Can add hot peppers, if desired.
Heat water until boiling in covered pot. Cut potatoes, carrots, onion and bell pepper in bite-size pieces. Place in boiling water with salt and pepper. Cut broccoli stalks into small pieces. Cook in small amount of water for 6 minutes. Add remaining broccoli flowerets and cook another 6 minutes. Add broccoli to other pot. Add margarine. Bring to a boil and serve.
Place asparagus in baking dish; sprinkle with next five ingredients. Drizzle with butter. Cover and bake at 375° for 45 minutes.
Mix flour, baking powder, soda, cinnamon and salt. Set aside. Beat oil, sugar and vanilla in a large bowl with a mixer. Add eggs, one at a time, beating well after each. Gradually add flour mixture, beating just until smooth and well blended.
Mix the 4 big spoonfuls of applesauce with alot of red food coloring. Put on the raisins, gummy fish and pretzels, then eat.
Slice potatoes medium thin and onions in rings. In microwave dish put single layer of potatoes, then layer of onions. Sprinkle with salt, pepper and garlic salt and dot with butter. Continue to layer potatoes and onions topped with seasonings and butter to fill dish. Cover. Cook on High about 5 minutes. Test for doneness. Cook about 5 minutes more; test again.
Mix all together. Put in a well greased pan. Bake at 350° for 25 minutes. Makes a small 8 x 8-inch pan. Double recipe; bake in 9 x 13-inch pan at 350° for 40 minutes.
Mix brownie mix according to directions. Pour into muffin cups. Before you put it in the oven, stick Reeses cups down into batter into each individual brownie. Bake at 350° for approximately 15 minutes. Kids love these!
Mix ingredients. Pour into a hot, greased iron skillet. Top with 1/2 cup grated cheese. Bake at 350° for 1 hour and 15 minutes. Super good with homemade vegetable soup.
Drain salmon, reserving 2 teaspoons of liquid. Flake. Combine reserved liquid with salmon, cream cheese, onions and liquid smoke. Blend thoroughly. Refrigerate several hours. Form mixture into a log 6 to 8 inches long; sprinkle with parsley. Makes about 1 1/2 cups. Serve with crackers.
Mix enough flour into milk to make a dough. Pour on a floured board. Roll out like a pie crust. Sprinkle with sugar, cinnamon, raisins and pecans. Dot margarine over this. Roll up like a jelly roll. Cut into slices. Place in baking pan. Pour about 2 1/2 cups milk over the slices and bake at 450° until brown. Eat hot.
In a quart measuring cup, add flour, sugar, nutmeg and vanilla. Add enough milk to make a paste. Add eggs and beat with electric mixer. Add enough milk to fill your measuring cup; mix well. Put in a 9-inch unbaked pie shell. Bake at 350° for 1 hour or until firm.
Cook roast, uncovered, for 30 minutes at 350°. Add all other ingredients together and pour over roast. Cover and cook for 3 1/2 hours at 350°. Marinate in liquid overnight in refrigerator. Slice the next day and cook in the marinade at 350° until warm.
Combine first 3 ingredients. Save some for topping. Pat remainder in bottom of pan. Put canned milk in large mixing bowl. Put bowl in freezer until milk is freezing around edges of bowl. Dissolve lemon Jell-O in water and lemon juice. Let cool until almost ready to set. If Jell-O is too warm, the milk will break down. Cream together cream cheese, sugar and vanilla. Add to Jell-O mixture. Beat canned milk on high speed until it forms stiff peaks. Then add other mixture to whipped milk on low speed. Pour into cake pan. Sprinkle crumbs on top. Chill until firm.
Combine raisins and water and simmer for 15 minutes. Let cool. Add beaten egg and soft shortening. Add rolled oats, sweetener and vanilla. Sift flour, salt, baking soda and cinnamon and add to top mixture. Stir well. Pour into greased one layer cake pan. Bake at 350° for 30 to 35 minutes. Test for doneness. Stick toothpick in the center; if it comes out clean, it's done.
Cut chicken in 1 1/2-inch cubes. Combine chicken and pepper sauce. Let set 5 minutes, then drain. In a plastic bag, combine flour and salt. Add chicken. Toss until coated. Heat oil and margarine or butter in a nonstick skillet. Add chicken, a few at a time. Cook until golden brown. Keep chicken warm in oven until finished cooking the rest.
Blend ingredients. Drop by small tablespoons into preheated deep fat. Cook until brown. Yield: approximately 30.
In a bowl, sift together flour, salt, sugar and baking powder. In separate bowl, beat eggs with fork. Blend in milk, orange juice and melted butter. Add orange rind and pecans. Stir liquid mixture into dry ingredients with few strokes. Mixture will be lumpy. Do not overbeat. Spoon batter into well-greased muffin cups. Mix 1 tablespoon orange rind and 2 tablespoons pecans. Sprinkle a little on top each muffin if desired. Bake at 400° for 20 minutes. Yield: 1 1/2 dozen.
Cream margarine and confectioners sugar in bowl until light and fluffy. Add peanut butter; mix well. Stir in graham cracker crumbs, pecans and coconut. Shape into 1-inch balls. Melt chocolate chips and paraffin in double boiler over hot water. Dip balls into chocolate mixture. Place on waxed paper. Let stand until firm. Yield: 72 servings.
Mix all ingredients in a large bowl. Pour batter into an ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat oven to 400°. Cream butter and powdered sugar; add vanilla and salt. Add flour, 1/4 cup at a time, mixing well. Mix in chopped walnuts. Roll into balls about 1-inch in size. Bake 10 to 12 minutes, until set, but not brown. Roll in powdered sugar while still warm and repeat.
Combine all ingredients. Chill for 30 minutes. Shape into small balls and roll in sugar.
Put all ingredients into bowl. Mix well with mixer for 3 minutes. Bake in a 9 x 13-inch pan or 2 (9-inch) round pans. Bake at 350° for 1 hour. Check after 40 minutes. This is an excellent moist, dark chocolate cake. Top with peanut butter frosting or icing.
Combine the cream cheese, walnuts and 1 teaspoon vanilla. Spread on 6 slices of bread; top with the remaining 6 slices of bread to form sandwiches.
Mix all ingredients together, except chips and cheese. Place in a 1 1/2-quart greased casserole dish. Bake at 350° for 20 minutes. Remove from oven. Sprinkle top with chips and cheese. Return to oven for about 10 minutes. Serve hot. Serves 4 to 6.
Combine 2 c. flour, salt, soda, brown sugar and oatmeal. Cut in with pastry blender. Reserve 2 cups, press remaining mixture into bottom of greased 12 x 18-inch jellyroll pan. Bake at 350° for 10 minutes. Combine caramel sauce with 1/4 c. flour. Spread over base. Sprinkle with chocolate chips, then reserved crumb mixture. Bake at 350° for 12-15 minutes until delicately browned.
Combine first 4 ingredients in a 12 x 8 x 2-inch baking dish. Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High for 15 to 17 minutes or until tender. Drain well; mash squash mixture and set aside.
Place potatoes in greased 9 x 13-inch pan. Fry onions and peppers in butter until soft. Add pimentos and cheese; and over low heat, stir until cheese is melted. Pour over potatoes and bake at 375° for 20 minutes or until brown.
Thinly slice potatoes and onion. Saute in olive oil with garlic. When potatoes start to soften, add zucchini slices. After 5 minutes, add cubed tomatoes. Cook until tomatoes start to fall apart.
Mash all tomatoes with hands, removing cores. Add hamburger and mix with hands. Add water according to thickness of chili desired, approximately 1 gallon. Salt to taste. Cook over medium heat approximately 2 1/2 hours. When water turns chalky white, add 4 full tablespoons of chili powder. (We used to use Try Me chili powder at the "Y.")
Set oven to 375°. Melt margarine; set aside. Dissolve yeast in warm water. Add sugar, egg and flour. Add margarine. Put in bowl; cover and refrigerate for 2 hours. Put in greased muffin pans and bake for 20 minutes. Dough will keep in refrigerator for 1 week.
Mix well and put in pie shell. Bake in 350° oven for 30 to 35 minutes.
Cream butter until soft; add the sugar gradually and continue to cream until the mixture is light and fluffy. Beat the eggs until they are blended and slightly bubbly. Add the beaten eggs alternately with the corn syrup to the sugar and butter mixture. Make sure this mixture is thoroughly blended. Add salt and vanilla flavoring. Stir in the pecans. Pour the mixture into the unbaked pie shell.
Make dumplings by mixing 1 cup milk and enough flour to make stiff dough. On floured surface, roll out dough and cut into strips. When the first 4 ingredients gets to boiling big, drop in the dumplings and cook until dumplings are done.
Press crescent roll dough into bottom and sides of ungreased 15 x 10 x 1-inch pan. Preheat oven to 350°. Bake 10 minutes or until golden brown. Cool. Combine cream cheese, mayonnaise and salad dressing mix; spread on crust. Stir vegetables together; sprinkle over cream cheese and pat lightly. Sprinkle with cheese. Cut into 1 inch squares, approximately 6 dozen.
Mix together zucchini, peppers or carrots and salt. Set aside for several hours; then rinse in cold water. Mix together in a large pot the following: sugar, vinegar, nutmeg, black pepper, dry mustard, corn starch, and celery seed. Simmer until very hot and pour over zucchini; seal in jars.
Mix eggs, sugar, butter and syrup. Place pecan halves into bottom of unbaked pie shell. Pour mixture over top of pecans. Bake at 325° for 50 minutes. Makes 2 pies.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine. Stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake for 15 minutes, or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine. Stir in remaining 1/4 cup cocoa and sweetened condensed milk. Stir in confectioners sugar and nuts. Spread on warm cake.
Prepare cake mix. Pour 1/2 or little more than 1/2 batter into greased 13 x 9-inch pan. Bake at 350° for 20 minutes.
Mix together as making salad and put in low open baking dish. Cook at 400° for 20 to 25 minutes.