HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend first 3 ingredients. Add sugar and stir until blended. Add vanilla and pecans. Form into small balls and dip into melted chocolate chips. Cool on waxed paper to harden.
Bake at 325° for 10 to 12 minutes on lightly greased cookie sheet. Will stay light brown in color. Makes several dozen normal size cookies.
Mix all ingredients. Shape mixture into 6 patties, each about 1-inch thick. Place patties on grill about 4 inches from medium coals. Grill until desired doneness, 7 to 8 minutes on each side for medium.
Bake potatoes and cut in half lengthwise. Scoop out "meat" of each potato half. Mix with shredded cheese and bacon bits; set aside. Saute the shrimp or crawfish in margarine with onion and bell pepper. Mix in Ro-Tel and add to potato mixture. If mixture is too stiff, add a little milk.
Cream butter and Crisco with mixer. Add sugar. Mix in eggs one at a time and beat well as you go. Alternate milk and flour after it is sifted with baking powder 2 or 3 times. Add flavoring. Bake in 2 pans for 1 1/2 hours at 300°.
In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling, approximately 8 to 10 minutes.
Melt the butter. Add to powdered sugar and stir well. Roll into balls. Place on pan and put in freezer about 25 minutes.
Add shortening, sugar, butter and mashed potatoes to yeast cake and water. Let stand for 2 hours in a warm room. Add 1 cup cold water, salt and flour and knead. Put in bowl and let rise double in bulk; knead again. Make rolls and store remainder in refrigerator in covered container. Bake at 375° for 10 or more minutes.
Brown sausage and drain. Mix all ingredients together and pour into 11 x 7 x 2-inch casserole dish. Bake at 350° for 45 minutes. Serves 6 to 8.
Dip chicken pieces into melted margarine. Coat all pieces in mixture of Rice Krispies and sugar. Place pieces on cookies sheet or 9 x 13 x 2-inch pan lined with foil. Bake uncovered at 350° oven for approximately 1 hour or until chicken is tender and golden brown. Serve immediately.
Brown hamburg with onion, stirring often to finely crumble. When cooked, drain grease and discard. Add to hamburg the remainder of the ingredients. Simmer for 10 minutes and serve. Makes 1 dozen sandwiches.
Spray glass dish with Pam. Laye chicken breasts. Place slice of Swiss cheese on top of each. Mix together wine and soups and pour over chicken. Cook Stove Top for 8 servings and place on top of casserole. Bake at 350° for 1 hour and 10 minutes, uncovered.
Melt the margarine; mix in the egg, sugar, pineapple and Cool Whip. Mix well. Add the pecans and mix again. Line a dish with the vanilla wafers and pour mixture over the vanilla wafers. Refrigerate overnight.
In a mixing bowl combine cream cheese, onion, lemon juice, horseradish and mustard. Stir in salmon and mix well. Sprinkle with parsley. Serve with crackers.
Beat cream cheese, 1 egg, 1/3 cup sugar and 1 tsp. vanilla until smooth. Spread over bottom of pie shell. Sprinkle pecans over this. Beat remaining eggs until frothy. Add corn syrup, 1/4 cup sugar, salt and 1 tsp. vanilla. Beat until blended. Pour this over pecans. Bake in 375° oven until knife inserted half way between the the center and edge comes out clean, about 40 minutes. Place on wire rack to cool.
Cut up chicken into bite size pieces. Add chicken to chicken broth and cream of chicken soup. Put in a 9 x 13-inch baking dish.
Cut chicken into bite size pieces. Place in a large bowl. Add sugar and mix. In a small bowl, combine soy sauce, sesame oil and sesame seed. Pour over chicken. Add onions. Mix, cover and refrigerate several hours or overnight.
Dissolve chocolate over hot water; set aside to cool. Cream butter and sugar until smooth. Add unbeaten eggs, one at a time; beat until smooth. Add chocolate and mint flavoring. Pour into a baked pie shell and bake until done; cool. Place in refrigerator and chill.
Cream margarine, add sugar, flour, potato chips, and vanilla; mix. Drop by teaspoon on cookie sheet. Bake at 350° until done.
Peel and dice into 1/2 inch cubes or smaller as many potatoes as you want to cook. Wash the potatoes thoroughly and place them in a large microwaveable dish. Excess water is ok with the potatoes. If desired, chop your favorite onion and add to potatoes. Scoop 2-3 large tablespoons of margarine into the potatoes and season everything with as much Tony Chachere's seasoning as you like. The more you use, the spicier (hot!) the potatoes will be. Stir it all up in the bowl and microwave on high for 5 minutes. After the first 5 minutes are up, stir the potatoes to distribute the melted margarine and seasoning, and continue doing this in 5 minute increments until potatoes are cooked to your desired doneness, usually 15-20 minutes. If cooked long enough, the potatoes will brown and crisp on the edges. Serve with ketchup!
Keep corn hot; bring other ingredients to boil and boil 5 minutes. After boiling, remove from heat. Add 1 teaspoon soda. Pour over hot popcorn and toss gently. Oven bake for 1 hour at 200°. Stir every 15 minutes.
Melt margarine and brown sugar. Add eggs, then flour until smooth. Then add chocolate chips and nuts (optional). Bake at 350° for 25 minutes in a lightly greased 8 x 12-inch baking dish. Let cool, then slice into squares.
Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with grilled beef and vegetables.
Into large bow blend pumpkin, sugar, salt and cinnamon. Add eggs, milk and vanilla. Beat 2 minutes on medium speed. Pour mixture into 2 unbaked pie shells. Sprinkle top with nutmeg. Bake 10 minutes at 400°. Reduce heat to 250° and bake approximately 35 minutes more. Test for doneness with toothpick.
Blend sugar with shortening. Stir in eggs. Add vanilla. Sift flour, cream of tartar, baking soda and salt. Add to shortening mixture; mix well. Drop by level tablespoons on greased cookie sheet. Bake for 10 minutes in 375° oven.
Melt butter in pan; use square cake pan to bake in. Combine other ingredients well and pour in pan. Bake at 400° until well done. Top will begin to brown and bread will be springy.
Slice half of potatoes very thin and layer them on the bottom of Dutch oven or casserole. Slice onions 1/2-inch thick and layer 1/2 of onions over potatoes. Arrange lamb cubes and bacon over onion and potatoes. Sprinkle with thyme, salt and pepper. Add remaining onions and remainder of potatoes (left whole). Pour in Lamb Stock. Sprinkle with more salt and pepper. Add bay leaf. Cover tightly. Bake at 350° for 2 1/2 hours.
Brush bread slices with melted butter or oil. Cut hole in center of bread with cookie cutter or drinking glass (about 2-inches in diameter). Place bread, buttered side down, on griddle or skillet. Put one egg, removed from shell, in center of each slice of bread. Brush top with butter. Cook 1 to 2 minutes at medium heat; turn and cook until egg is done. Place cut-out bread circles on griddle to make toast.
Place shredded lettuce in 9 x 13 inch dish. Top with pepper, celery, red onion and peas. Mix mayonnaise sugar and cheese together. Spread on top of salad. Top with broken bacon pieces. Refrigerate overnight. Serves 12-15.
Mash cooked squash. Add all other ingredients and mix well. Pour into a greased 1-quart casserole dish. Bake at 375° for 40 minutes.
Mix the first 7 ingredients. Save 1 cup of flour to roll out in. Roll 1/4-inch thick. Deep fry in hot grease for about 2 minutes, or until golden brown.
Brown beef, celery and onion. Drain fat. Mix in vegetables. Dissolve beef bouillon in hot water. Mix with soup and soy sauce. Add to beef mixture. Stir in rice. Bake in 13 x 9 x 2-inch dish, uncovered, for 1 hour at 350°.
Place meat in a 1 1/2-quart casserole. Cook on full power for 3 to 5 minutes or until meat is no longer pink. Stir halfway through cooking. Drain. Stir the tomato sauce, onion, garlic salt, basil and oregano into meat. Cook on full power for 4 to 6 minutes until boiling. Stir. Set aside.
Mix together all ingredients and freeze. Mixture will be slushy. Place desired amount in serving glass or pitcher and fill with 7-Up or Sprite.
Heat oven to 350°. In bowl, add and mix all ingredients, except mushrooms and cheese. Put 1/2 of mixture in loaf pan. Top with mushrooms and cheese. Top with remaining mixture. Form into loaf. Bake 30 minutes, draining off excess fat.
Empty soup into a small bowl. Add milk and mix. Add tuna, crushed potato chips and peas. Stir well. Turn into a greased 1 1/2-quart casserole. Sprinkle top with crushed potato chips. Bake in a 375° oven for 25 minutes. Serves 4.
Combine flour, salt and pepper in a bag. Add meat; shake meat to coat. Melt margarine in a large pan. Brown meat. Add beef broth. Cook, covered, over low heat for 15 to 20 minutes. Add potatoes, carrots, onions and celery. Cover and cook for 1 to 1 1/4 hours, until tender. Add peas; cook until heated through. Makes 6 to 8 servings.
Dissolve Jell-O in hot water. Add other ingredients. Fills a punch bowl.
Bring first 4 ingredients to boil. Stir in peanuts. Cook to 300°, hard crack stage. Stir often. Stir in soda and vanilla. Spread on greased cookie sheet.
Combine sugars, syrup and milk; cook to a soft ball stage in cold water or 234° on candy thermometer. Cool 10 minutes. Add vanilla; beat by hand about 2 minutes. Add pecans; beat until mixture loses its gloss. Drop by heaping tablespoonfuls onto buttered foil or cookie sheet.
Brown beef. Cut bacon in small pieces. Saute with onions. Put in crock-pot and add all ingredients. Cook in crock-pot on low setting for 4 to 6 hours.
Wash rice in a sieve under running water. To cook the rice, use 3 cups water, 1 teaspoon salt and 1 cup wild rice. Bring to a slow rolling boil and boil until the rice is flaky and tender when tested, approximately 30 minutes. Drain, then steam dry over low heat to make it fluffy. Set aside.
Combine eggs, bananas, vanilla, nuts and Raisin Bran. Let stand 10 minutes. Stir oil into cereal mixture. Combine flour, sugar, baking powder, salt and baking soda and add to cereal mixture. Stir until well moistened. Spoon into loaf pan. Bake 60 to 65 minutes or until done. Cool 15 minutes before removing from pan. Preheat oven to 350°. Line a 3 x 5 x 3-inch loaf pan with wax paper.
Remove shell and the vein on back of the shrimp. Put in large frypan on medium heat with melted margarine and garlic powder. Cook shrimp just until it has turned pink and curled into ball.
Boil chicken until done. Remove from bone; cut into bite-size pieces. Set aside. Cook rice in 2 1/2 cups chicken broth, adding onion. Cook until rice is done. Add other ingredients. Put into casserole dish. Bake at 350° for 30 to 40 minutes. Top with grated cheese 10 minutes before done. Makes 1 large casserole or 2 small ones. Can be frozen ahead or made day before.
Mix together. Put in ice cream freezer container. Finish filling with milk, whole or skim. Freeze. This makes a wonderful refreshing ice cream. Makes 2 gallons.
Defrost strawberries and puree in blender. Mix with lemonade (do not add water to lemonade). Refrigerate. Just before serving, add 3 quarts cold 7-Up.
Butter one loaf pan. Mix sugar and cocoa together in a microwave-safe bowl. Top with margarine (cut into pieces) and milk. Do not mix. Microwave for 2 minutes on High. Remove from microwave and stir until smooth. Add nuts and vanilla and stir until mixed. Pour into buttered loaf pan. Refrigerate 1 hour. Cut and serve.
Cut shortening in dry ingredients. Mix egg, milk and apple; add all at once to dry ingredients. Mix well. Fill greased muffin pans 2/3 full. Bake at 350° for 20 to 25 minutes* or until golden brown. Remove immediately, roll in 1/2 cup melted butter, then in mixture of 1/2 cup of sugar and 1 teaspoon cinnamon. Serve warm.
Preparation: Mash avocados. Add lemon juice, salt and pepper. Set aside. In separate bowl, mix sour cream, taco seasoning and mayonnaise.
Drain peach syrup into a large saucepan. Bring to a boil and stir in gelatin until dissolved. Let cool, but do not refrigerate. Stir in cottage cheese. Whip whipping cream (do not substitute). Fold in with peach slices. Pour into serving bowl and refrigerate.
Mix all together. Chill for 20 to 30 minutes. Serve with vegetables or chips.
Mince onion and garlic in oil. Add remaining ingredients to pan. Simmer on low until all is soft.
Use blender for artichoke hearts, then combine all the ingredients. Place in a Corning Ware dish. Bake 15 to 20 minutes until golden at 350°. Use large, round crackers for dipping.
Prepare Basic Creole Sauce according to recipe. How much you need depends on how many you are going to feed. For one gallon, you need approximately 2 pounds smoked sausage (sliced thin), the meat from 1 medium fryer (boil and pull meat) and 1 1/2 pounds (70 to 90) peeled and deveined shrimp. Cook 2 pounds rice. Freeze what's left.
Stir first 7 ingredients together. Pour over prepared vegetables. Serve on lettuce. Serves 4 to 6 persons.
Melt butter in 9x13 pan and add the rest of the ingredients in order. Place in 350 oven and bake for 25 minutes. Cut in squares when cool.
In a large bowl, mix brown sugar, butter, syrup and soda. Cook 4 minutes, stir every 1 minute. Pour syrup over popped corn and stir. May add nuts. Cook on high 1 1/2 minutes; one minute and stir, 45 seconds and stir, 30 seconds and stir. Pour out on cookie sheet. Let cool.
Dissolve Jell-O in hot water. Add other ingredients. Refrigerate until gelatin sets.
Cook bacon until crisp. Remove bacon to a paper towel. Use 1/3 c. of the drippings. Add rice, carrots, celery and peas to the drippings. Cook until heated through, about 5 - 7 minutes. Stir in bacon. Serve with soy sauce if desired.
Drain juice from pineapple and cherries and bring to boil. Pour over jello and add cherries, pineapple, cream cheese, nuts and Coke. Chill. Serves 8 to 10.
Cook potatoes in water until tender. Meanwhile, brown beef in skillet; add onions and garlic. Pour in soup and pepper. Put in bottom of 2-quart baking dish. Cook asparagus in water until crisp-tender, about 3 or 4 minutes. Drain and place over beef mixture. Drain potatoes; mash with milk, margarine and salt. Spread on top of asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes. Yields 6 to 8 servings.
Soften cream cheese. Drain pineapple. Chop the can of whole cranberries. Blend or stir all ingredients together. Pour into 9 x 12-inch Pyrex dish. Freeze. Cut into serving squares. Serve on lettuce leaf or alone.
Put into an 8 to 9-inch pan and bake at 350° until lightly brown. Serve with crackers.
Combine margarine, cream cheese and powdered sugar together. Set aside. Combine milk and pudding; beat until thick. Fold in Cool Whip. Add creamed mixture. Serve in a 9 x 13-inch pan, bowl or plastic flowerpot. Layer cookies, 1/2 of mixture, cookies, other 1/2 of mixture and a final layer of cookies on top. Chill. If using a plastic flowerpot, stick artificial flowers for fun.
Cream the cheese and margarine together. Add flour, salt and pepper and stir well. Put in cookie press and press onto ungreased cookie sheet. Bake at 375° for 10 minutes.
Mix dry ingredients in large bowl. Add milk; mix well. Add eggs, one at a time, beating well after each addition. Stir in oil. Coat wieners with batter. Cook in deep, hot oil until brown.
Mix flour, cocoa, baking powder and salt. Set aside. Melt margarine and shortening; stir in sugar, eggs and vanilla flavoring.
Cut steak into serving pieces. Mix flour, salt and pepper. Put flour mixture in bag or on a plate. Roll or shake steak until completely covered in flour mixture. In crockpot place onion slices and the meat on top of onions. Top with carrots and celery and cover with tomato sauce. Cover and cook in crockpot low 8 to 10 hours or high 5 to 6 hours.
Fluff the softened cream cheese with an electric mixer. Beat in the horseradish. Makes 1 1/2 cups.
Cut chicken, spareribs, beef, shrimp or fish into bite-size pieces. Soak for 1 hour in thoroughly mixed teriyaki sauce. Broil over charcoal or in broiler until well cooked.
Clean and cut up broccoli into bite-size pieces. Add in raisins and chopped onion.
Mix flour and margarine. Then add cream cheese, mixing thoroughly. Divide dough into three balls and chill 1/2 hour.
Combine ground beef, rice, egg, onion, salt, pepper and 1/2 cup soup. Shape into about 20 small balls. Place balls into skillet. In separate bowl, mix remaining ingredients and pour over meatballs. Bring to a boil, reduce heat, cover and simmer for 40 minutes.
Mix dry ingredients and make a well in the center. Beat eggs, Crisco and vanilla; pour into the dry ingredients. Knead this mixture until the dough is well blended, as if for bread dough. Shape cookies in twists and circles.
Microwave chips and 14 ounces of white chocolate in a 2-quart dish for 2 minutes. Stir and continue microwaving 1 to 2 minutes until smooth when stirred every 30 seconds. Remove and stir in marshmallows, cereal and nuts. Pour in greased 12-inch pizza pan. Top with cherries. Sprinkle on coconut. Microwave remaining white chocolate and oil for 1 minute. Stir and continue to microwave until smooth. Drizzle over coconut and chill until firm. Store at room temperature. Cut into small wedges.
Brown meat and onions in oil. Add all other ingredients, except sour cream. Cook, covered, in oven at 350° for at least 2 hours, until tender, or on top of stove, covered. Simmer until tender. When finished, cool. Mix in the sour cream. Serve over wide noodles.
Cut 3 of garlic cloves into slivers and put into meat. Brown meat on all sides in oil and chop onion and rest of garlic. Brown onion and garlic.
Place fruit in buttered casserole. Mix together the butter, brown sugar and curry. Pour over the fruit and bake at 350° for 30 minutes.
In a small bowl, stir soup mix, water and ginger. In a large skillet, heat 1 teaspoon corn oil over medium-high heat. Add broccoli; stir-fry 3 minutes. Remove. Heat remaining corn oil. Add beef half at a time. Stir-fry 2 minutes or until lightly brown. Return beef and broccoli to skillet. Stir in soup mixture. Stirring constantly, bring to boil and boil 1 minute. Serve over rice. Serves 4.
Shred pimento and sharp cheese. Mix in garlic salt, pepper, Tabasco and Worcestershire. Add mayonnaise. Add cut cream cheese and blend with hands. Shape and roll in paprika.
Mix all ingredients except cheese. Shape mixture into loaf, 8 x 4 x 3-inches, in ungreased baking pan, 13 x 9 x 2. Cook uncovered in 350° oven until done, 1 to 1 1/4 hours. Remove from oven; let stand a few minutes, transfer ham loaf to ovenproof platter. Make slits about 1/3 of the way through loaf at 1-inch intervals; place a cheese triangle long side down in each. Place loaf in oven until cheese is slightly melted, 2 to 3 minutes.
Drain crab meat. Mix all ingredients with electric mixer. Bake at 350° until hot. Serve with crackers.
Heat applesauce in saucepan; add margarine, sugar and raisins. Remove from heat and cool in saucepan. Add salt, flour, soda and spices. Add chopped nuts and mix well. Pour into greased 13 x 9-inch cake pan. Bake for 40 minutes in preheated 350° oven.
Arrange one layer of potatoes in bottom of deep baking dish, then layer of onion rings, sprinkled with flour, pepper and salt. Repeat until potatoes and onions are used. Cut a stick of butter in 6 pieces. Crush the bacon. Sprinkle bacon and chopped green peppers on top of potatoes and onions. Add enough milk to cover the mixture. Dot the top with chunks of butter. Bake approximately 1 hour in 350° oven or until tender. Serves approximately 10 to 12.
Cover bottom of baking dish with bacon strips. Sprinkle rice. Place chicken on rice. Sprinkle with salt and pepper. Mix soup with water and pour evenly over chicken. Cover and cook 2 to 2 1/2 hours at 350°. Serves 4.
Cook macaroni to al dente, according to directions on package and drain.	Brown ground beef and drain grease. Add onion and green peppers and cook with ground beef until soft. Add salt and pepper. Heat 2 jars of spaghetti sauce. Place water in one of the spaghetti sauce cans, rinsing it and then the other one. Add to sauce. Remove from heat and add cooked macaroni and ground beef mixture.
Stir first 4 ingredients. Mix together milk and butter. Make sure this mixture is good and warm but not too hot as to kill the yeast. Add yeast. Mix together. Pour warmed liquid mixture into flour mixture. Stir well and add eggs. Mix together well. Knead together well (about 7 to 8 minutes). Let mixture rise in bowl for 2 hours. Roll out and cut into symmetrical strips. Place in greased pan. Cover with a damp cloth for 30 minutes. Pat down to 1/2-inch high. Bake at 250° until bottoms turn brown. Place under broiler to brown tops. Watch closely as to not burn.
Mix cornstarch, 5 tablespoons sugar and salt. Gradually add cold milk; stir until thoroughly blended. Add scalded milk and cook over boiling water, stirring constantly, until thickened. Cover and cook 15 minutes, stirring occasionally. Add mace and almond extract, mixing well. Cool. Combine raspberries and remaining 4 tablespoons sugar. Let stand 5 minutes.
Cook sugar, syrup, water and salt in heavy kettle until mixture spins a thread. Add peanuts. Boil slowly until mixture is very yellow, almost brown and smells like roasting peanuts. Take off stove and add butter, vanilla and soda. Stir until butter melts. Pour onto 2 greased cookie sheets. When cold, break into pieces. More soda makes a fluffy brittle.
In a large kettle boil sugar and milk for 8 minutes. Mix in other ingredients until melted. Spread in large buttered pan. Cool and cut in pieces.
Mix flour, salt and pepper. Roll stew beef in flour mixture and brown. Drain. Put in a large casserole dish. Add onion, tomato soup and water. Bake at 350° for 1 hour and 45 minutes; then add potatoes and carrots. Bake 45 minutes longer.
In a medium skillet, cook celery, onion and minced garlic in oil over medium heat until celery and onion are tender, but not brown. Stir in the refried beans, taco sauce, green chili peppers and chili powder. Bring the mixture to a boil; reduce heat. Cover and simmer for 5 minutes. Gradually add small amounts of the shredded cheese to the refried beans, stirring occasionally, over low heat until the cheese is melted. Transfer the hot cheese-bean mixture to a fondue pot or chafing dish. Keep mixture warm.
Saute onions in oil until soft. Add tomato paste and spinach and stir. Add water to cover and bring to boil. Add seasonings. Sprinkle rice on top but do not stir. Cover and simmer until rice is cooked. Makes 4 to 6 servings.
Mix orange segments, oil, eggs and cake mix. Bake 30 minutes at 350°.
Put meat in kettle or Dutch oven and add water to cover. Bring to a boil. Simmer and cook for 2 hours or until meat is tender. Remove meat and cut meat from bones, if necessary. Soak greens to remove sand and grit. Lift greens from water and drain water off so sand goes off with the water. Rinse under running water until all sand is gone. Add greens, pepper and bacon drippings to meat liquid. Arrange meat on top of greens. Simmer for 35 minutes or just until greens can be cut with a fork. Add water if necessary, to prevent sticking. Lift meat and greens from liquid. Makes 6 to 8 servings.
In a large saucepan, heat half and half, mustard and Drambuie. Combine cheese and flour. Gradually beat into liquid. Cook over low heat, stirring until cheese melts and mixture is smooth. Dip bread, turkey, apple and pear into warm fondue. Makes 12 servings.
Brown meat and spoon off all excess fat. Add next 5 ingredients; simmer, uncovered, for 30 minutes. Cook noodles; drain and put everything else together, except Mozzarella cheese. First: noodles; second: cottage filling; third: the meat sauce. Bake at 375° for 30 minutes.