HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour Milnot into large mixing bowl and chill well; also chill mixer beaters. Dissolve Jell-O in boiling water; add lemon juice and cool. Let cream cheese soften, then mix in sugar and vanilla (by hand). Add Jell-O (gradually) and mix well. Whip Milnot until stiff and fold Jell-O mixture very gradually (by hand) until well mixed (gently). Mix graham cracker crumbs and melted oleo together and press 2/3 of crumbs into 3 (9-inch) pie plates. Put cheese-Jell-O mixture into plates. Sprinkle remaining crumbs on top and chill overnight if possible.
Cream sugar and oleo. Add egg and molasses. Sift all dry ingredients. Form mixture into balls. Dip in sugar; put on cookie sheet. Bake for 15 minutes in a 350° oven.
Blend Miracle Whip, sugar and cocoa with wooden spoon. Dissolve baking soda in hot water. Blend in first mixture. Add vanilla and flour. Bake at 350° for about 25 minutes.
Boil chicken until tender and debone. Bake cornbread and cool. Saute onion and celery. Heat broth and soups together and pour over cornbread. Add veggies. Salt and pepper. Pour half into 7 x 9-inch glass dish. Place chicken on top. Pour remaining dressing over chicken. Bake at 350° for 50 to 60 minutes.
Preheat oven to 375°. Grease cookie sheets. In large bowl, combine sugar, shortening, eggs, milk and vanilla, blend well. Stir in flour, baking powder, salt, soda, pecans, dates and 1/3 cup of cherries, mix well. If desired, chill dough for easier handling. Drop by teaspoonfuls into crushed cereal, coat evenly. Form into one inch balls, place on cookie sheets, top with piece of cherry and bake for 10 to 15 minutes or until golden brown. Makes 60 cookies.
Thoroughly cream shortening, sugar and vanilla. Add eggs; beat until fluffy. Stir in milk. Sift dry ingredients; stir in. Blend. Divide dough in half. Chill 1 hour. Roll out dough. Cut in shapes. Bake on a greased cookie sheet at 375° for 6 to 8 minutes. Cool slightly; remove from pan. Cool and decorate. Makes 2 dozen.
Bring to boil in heavy saucepan. Cook 1/2 hour, stirring often.
Drain fruits well. Combine Eagle Brand milk and lemon juice. Stir well. Combine all ingredients and pour into 2 graham cracker pie shells (8-inch size). Chill in refrigerator until firm.
Melt margarine in large baking dish. Set aside. Cut chicken in strips. Mix bread crumbs, cheese and seasonings. Dip chicken in margarine, coat with crumb mixture and place in single layer in baking dish. Bake at 400° for 10 minutes. Turn and bake 10 minutes longer.
Preheat oven to 400°. Cook sausage, onion and pepper in a skillet until sausage is brown and crumbly. Stir in flour. Mix in next 4 ingredients. Remove from heat. Stir in cheese and olives. Spread evenly in 9-inch square pan. Prepare corn muffin mix according to directions and spread over sausage. Bake 30 to 35 minutes. Let stand 5 minutes; loosen edges. Invert onto plate.
Boil sugar, syrup and water until soft ball stage. Test in cold water. Pour over stiffly beaten egg whites. Add vanilla. Beat until cool. Add nuts. Drop from spoon onto wax paper.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool mixture to lukewarm. Add yeast which has been dissolved in lukewarm water and the egg. Mix well. Stir in flour to make a soft dough. Rub surface with Crisco. Cover lightly and store in refrigerator until ready to use. Will keep about 1 week. When ready to use dough, punch down and roll out on floured board until 1/2-inch thick. Cut with floured biscuit cutter or shape rolls as desired. Brush with butter, fold over and place on ungreased baking sheet and allow to rise in a warm place until double in bulk, about 1 hour. Bake in hot oven, 425°, about 20 minutes. Makes 24 Parker House rolls.
Beat batter very well. Dip in cold hot dogs in this batter. Drop in hot fat for approximately 3 to 4 minutes.
Blend in blender yolks, vanilla and milk. Mix together cocoa, sugar and flour. Add dry ingredients to blender. Melt butter in saucepan and pour in blended mixture. Cook over medium-high heat, stirring constantly until bubbly and thickened (use a wide flat spatula to stir with). Pour mixture into 9-inch baked shell.
Combine all ingredients thoroughly and shape into a ball. Roll in nuts and chill until serving time.
Mix thoroughly together the first 5 ingredients. Add flour and salt to shortening mixture. Roll into balls the size of walnut. Slightly beat egg whites until frothy with fork. Dip balls into egg whites, then roll in finely chopped nuts. Place 1 inch apart on greased cookie sheet. Make thumbprint in each cookie. Bake about 12 to 13 minutes until lightly browned. Cool. Fill centers with any color or flavor powdered sugar icing. Makes about 60 to 75 small cookies. Great for showers or weddings.
Brown meat thoroughly in fat. Add water and seasonings. Cook 30 minutes. Add celery, onions and cornstarch mixed with liquid. Add soy sauce, chestnuts and bean sprouts. Stir and cook until thickened and meat tender. Add mushrooms just before done. Serve over rice. Serves 18.
Melt chocolate in double boiler until all is smooth. Add can of Eagle Brand milk, vanilla and pecans. Stir well, put in 13 x 9 inch glass baking dish. Set in refrigerator until almost firm. Cut into pieces and put back in refrigerator, let set and cut again. Keep refrigerated.
Mix all the ingredients together. Pour into a greased 9-inch pie plate; bake for 20 to 25 minutes at 400°.
Brown ground beef and drain. Spread cream of mushroom soup over the ground beef in a 13 x 9-inch pan. Add Cheddar cheese over soup, then add layer of Tater Tots. Bake at 350° for 30 minutes.
Combine all ingredients. Bake in 2-quart casserole at 350° until set, about 45 minutes. Top with marshmallows and cook until browned.
With a round cutter (a cup or glass works good), cut a circle from each bread slice. Spread circles with peanut butter to make sandwiches. Make 2 small indentations on top for eyes and use peanut butter as glue for the raisins. Place sandwiches in a covered container and refrigerate.
Drop all ingredients, except bread, in blender and chop thoroughly. Cut crust off many slices of bread and arrange on cookie sheet. Cut bread into small bite squares. Spread each square with the blender mixture and bake at 325° for 10 minutes.
Sift dry ingredients together. Combine margarine, egg & almond extract. Add to first mixture stirring until flour is moistened. Fold in mashed bananas. Put in 9 inch well greased loaf pan. Bake at 350 degrees about 1 hour.
Cream shortening and sugar. Blend in vanilla and chocolate. Add egg, beating well. Set aside. Sift together flour, soda and salt. Add to creamed mixture alternately with 3/4 cup water, beating after each addition. Spread batter in greased 9 x 9 x 2-inch baking pan. Sprinkle with chocolate morsels. Arrange walnut halves over top. Bake 30 minutes, or until cake springs back when touched.
Beat butter until creamy. Add sugars gradually and beat thoroughly. Beat in egg, then vanilla. Sift together flour, soda and salt; add to creamed mixture. Form into 1 1/4-inch balls and place on greased cookie sheets; flatten slightly. Press one peanut butter cup candy half in center of each cookie, peanut butter side up. Bake in 375° oven 10 to 12 minutes. Cool on wire racks. Makes 2 1/2 dozen cookies.
Preheat oven to 375°. Combine liverwurst spread, 1 tablespoon sour cream, lemon juice and crumbled onions. Unroll dough and cut into 4 rectangles. Cut each rectangle into 6 equal pieces, then roll each piece into a ball. Place 1 ball of dough in each of 24 gem-size (1 1/2-inch) ungreased muffin cups. Press dough to evenly cover bottom and sides of muffin cups. Fill each with 1 generous teaspoonful of liverwurst mixture, keeping level with edge of dough. Top each with 1 teaspoon of sour cream and bake until crust is golden brown, about 15 minutes.
Blend all ingredients until smooth. Store in refrigerator in covered container. Can be stored for 1 week. Can be frozen.
Grease 9 x 13-inch cake pan and flour clear glass pan. Pour cake mix in bowl and then measure 1 cup out and set aside. Use pastry blender to mix cake mix, egg and butter. Press out in bottom of pan. Grease fingers or a fork.
Dissolve yeast in 1/2 cup lukewarm water. Combine all ingredients, except flour and butter, in mixer bowl; beat with electric mixer at low speed. Add flour gradually, stirring with large spoon. Place in greased bowl; brush lightly with oil. Refrigerate, covered. Use as needed. Roll on floured surface; cut into desired shapes. Place in baking pans. Brush with melted butter. Let rise in warm place for 1 1/2 hours or until doubled in bulk. Bake at 400° for 8 minutes. May bake, freeze and reheat at 400° for 4 to 5 minutes.
Cook meat, onion and green pepper. Spread in casserole. Add macaroni, tomato sauce, seasoning and water. Top with cheese and pepperoni. Bake at 375° for 20 to 30 minutes.
Prepare cake mix as directed on package (13 x 9-inch pan). Cool for 15 minutes. Poke holes through cake. Combine milk, sugar and 1/2 cup of coconut in saucepan. Bring to a boil. Simmer 1 minute. Spoon over warm cake. Cool. Fold 1/2 cup coconut into topping. Spread over cake. Sprinkle remaining coconut on top. Chill overnight.
Cook squash in boiling water until tender; drain. Season to taste with salt and pepper; mash. Combine remaining ingredients with squash and stir. Pour mixture into casserole. Top with cracker crumbs. Bake at 350° for 30 minutes.
Pack in jars; grape leaves in bottom of jar. Put cucumbers in a layer at a time. Put a few green grapes in; put 3 tbsp salt. Fill with water. Let set 3 days and drain off. Rinse off lightly and put 3 tbsp salt. Fill with water and let set a few days then put in freezer. Take out and eat.
Brown sausage and drain well. Mix eggs and milk. Add salt, mustard and bread crumbs. Add 1 1/2 cups Cheddar cheese and sausage. Pour into 9 x 13-inch greased pan. Put the other 1/2 cup cheese on top. Cover and refrigerate overnight. Bake 1 hour at 350°. Serves 8.
Mix all ingredients. Stir until sugar begins to dissolve. Let come to a good boil, stirring constantly. Boil 2 1/2 minutes. Remove from heat and add 1 teaspoon vanilla. Beat well and spread. Great when used on Hershey Bar Cake.
Cream shortening. Add sugar and egg yolk. Mix well. Stir in flour and milk. Blend well. Pat dough into 9 x 13 x 2-inch pan on bottom and sides. Place rhubarb in crust and pour with filling.
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Beat eggs and sugar in a medium bowl until thick and light colored. In a large bowl, sift together the flour, cocoa, baking soda and salt. Add oil, buttermilk and vanilla to flour mixture, blend well. Fold in egg mixture. Pour into prepared pans and bake for 30 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans and cool on racks. Spread preserves onto bottom layer, add top layer. Frost top with chocolate frosting.
Mix first three ingredients together in a crock or dishpan. Cover with 1/3 cup salt and water to cover. Let soak overnight. Drain well. Then bring remaining ingredients to a boil. Add drained zucchini and mix. Boil 5 to 10 minutes. Can and seal.
Cream together with electric beaters the cream cheese, powdered sugar, vanilla and lemon juice. Fold in whipped cream. Pour into crust. Sprinkle top with a few graham crackers and refrigerate.
Melt all ingredients except nuts over hot water. Beat mix until creamy; add nuts; pour into a wax paper lined pan, 13 x 9-inch. Leave ends of paper long and you can lift all out after it has cooled.
Mix spinach, mushrooms, tomatoes, tomato sauce, garlic, salt and pepper together. Cook lasagna noodles per package instructions. Drain and lay on waxed paper. Mix together cheeses, eggs and basil. Put thin layer of sauce in bottom of pan. Layer lasagna noodles. Top with spinach and cheese mixture. Keep layering and end layering with lasagna noodles. Top with shredded Mozzarella cheese. Bake at 350° for 30 minutes.
Melt shortening, then mix sugar and cocoa. Add to melted shortening; stir until mixed good. Add 2 eggs; add to other ingredients. Bake at 250° for 30 minutes.
Brown meat with onion. Add tomatoes and soup and simmer a few minutes. Layer meat, cheese and Doritos several times in a casserole. Bake 30 minutes in a preheated oven to 325°.
Saute onion, celery and pepper. Mix with crabmeat and mayonnaise. Spread 3/4 bread mixture over. Add rest of bread on top. Mix eggs and milk. Pour over all. Bake 15 minutes at 350°. Remove from oven. Spread undiluted soup over. Spread grated cheese. Bake 45 minutes at 325°. Serves 6 to 8.
Melt margarine, cocoa and water together. Pour over sugar and blend; add vanilla. If icing is too stiff, add very small amounts of milk to right consistency to spread.
Fill pan 3/4 full with sliced apples. Mix together dry ingredients. Add egg to mixture until it crumbles. Spoon over top of apples, then add cinnamon, sugar and nutmeg over that. Pour over that 1/2 cup water. Dot with butter.
Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze garlic into a large bowl; set aside. Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain and add to garlic. Add the butter, sour cream, milk and parsley; mash. Add the onions, corn, salt and pepper; mix well. Spoon into a greased 11 x 7 x 2-inch baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through.
Slice bananas into graham cracker crust. Mix instant pudding with evaporated milk, rather than regular milk. Pour over sliced bananas; top with whipped cream. Refrigerate until cold. Tell everyone you worked all day making this pie from scratch.
Drain peaches, reserving syrup. Heat 1 cup syrup to boiling. Add gelatin; stir until dissolved. Add cold water. Cut ice cream and add to hot mixture. Stir until melted. Add almond extract. Chill until thickened and begins to mound. Reserve a few peaches for garnishing. Fold remaining peaches into mixture; pour into shell. Chill until firm, about 4 hours. Cover top of filling with deep layer of whipped cream, almost to edge. Top with peaches and fluff of cream in center.
Let cream cheese soften. Mix all ingredients except parsley. Roll into a ball. Then roll in parsley. Chill. Serve with crackers.
Preheat oven to 350°. Melt margarine in medium skillet over medium heat. Add onion and saute until slightly softened. Transfer to 2-quart baking dish. Stir in remaining ingredients, except seeds. Cover tightly and bake until broth has been absorbed, about 45 minutes. Using fork, mix in sunflower seeds. Makes 6 servings.
Brown hamburger, onion and celery. Drain. Add the rest of the ingredients. Heat until hot. Serve with extra chili powder.
Mix crushed pretzels, 1 1/2 tablespoons sugar and margarine and press into 8 x 8-inch pan (or slightly larger). Bake 5 minutes at 350°.
Mix together and press into 9 x 13-inch pan. Cook 15 minutes or until light brown.
Drain off juice from beans. Mix all ingredients together. Add enough mayonnaise to suit you. Add salt and pepper.
Preheat oven to 350°. Grease a 1-quart casserole. Combine all ingredients and mix well. Pour into casserole and bake for 20 to 25 minutes.
Melt margarine, chocolate chips and sugar over low heat. Add to other ingredients and mix well. Pour into pie crusts and bake at 350° for about 45 minutes. This recipe makes 2 pies and freezes well.
Preheat oven at 350°. Arrange fish in ungreased oblong baking dish. Sprinkle with 1 teaspoon salt and the pepper. Rinse frozen peas under cold water to separate; drain. Spoon peas, cucumber, celery and onion onto fish; sprinkle with 1/2 teaspoon salt and lemon juice. Dot with margarine. Cover; bake until fish flakes easily with fork, 20 to 30 minutes. Sprinkle with paprika and garnish with lemon wedges if desired.
Mix lemon juice with milk and sugar. Add eggs last. Beat well. Put in graham cracker crust and chill.
Combine all ingredients, except bread; mix well. Spread on 8 slices of bread. Serve cold or butter outside of sandwiches and broil until cheese melts.
Mix corn with crackers, chunk or shredded cheese, milk and butter. Add salt and pepper to taste.
Mix with mixer margarine, orange rind and sugar until creamy. Add orange juice until spreadable. Spread on Peanut Bars. Drizzle with Chocolate Icing.
Brown ground beef and onion; drain. Mix all other ingredients together in 2 quart casserole. Add beef and onion. Bake uncovered at 375 degrees for 1 hour.
In large mixer bowl, combine 3 cups flour, yeast and salt. Mix well. Add warm water and oil to flour mixture. Blend at medium speed for approximately 3 minutes. By hand, gradually stir in remaining flour to make a firm dough. On floured surface, knead dough 3 to 5 minutes. Place dough in a bowl and cover with plastic wrap and a towel. Let rest 20 minutes. On lightly floured surface, roll dough to the size of pizza pan. Lightly oil pan and place dough on top of it. Cover with towel and let rise for an additional 30 minutes. Add your favorite toppings and bake at 425° until bottom of dough is brown (approximately 30 to 40 minutes).
Core, rinse and thoroughly drain lettuce. Refrigerate in plastic bag or crisper. Peel and slice carrots. Steam until just tender and cool. Cut pepper into chunks. Thinly slice green onions, cucumber and mushrooms. Lightly steam pepper and onions until tender and crisp. In a large bowl, combine steamed vegetables, cucumber and mushrooms. Drain artichoke hearts, reserving marinade. Add artichokes to bowl.
Arrange peaches in an 8-inch square glass baking dish. Melt butter in small glass bowl in microwave oven for 45 to 60 seconds on High. Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in bowl. Add melted butter and mix until crumbly. Sprinkle crumb mixture over peaches. Cook uncovered in microwave oven for 7 to 8 minutes at High; rotate dish one-quarter turn. Makes 8 servings.
Drain spinach; press between layers of paper towels to remove excess moisture. Pulse pieces of French bread in a food processor until coarse crumbs form. Measure crumbs, and repeat procedure until you have 1 1/2 cups. Combine spinach, artichoke hearts, and next 5 ingredients in a bowl, stirring well. Spoon into a lightly greased 11-inch by 7-inch baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 375° for 25 minutes. Serve with assorted crackers or breadsticks. Yield: 4 cups.
Mix all ingredients together. Put in loaf pan and put extra catsup on top of meat loaf to make a thick coating. Bake in oven at 350° until done.
Melt butter in a saucepan, then add sugar and milk. Boil gently, without stirring, for 13 minutes. Beat until stiff enough to spread, then add flavoring and spread over cake.
Combine rice, peas, chicken, mayonnaise, almonds, soy sauce and seasonings in bowl. Transfer to 3-quart baking dish, coated with cooking spray. Cover and bake at 350° for 15 to 20 minutes. Makes 6 servings.
Stir almond flavoring into condensed milk in a small bowl. Cut each slice of bread into 4 squares and the 1/2 slice into 2 squares. Dip each square into milk, removing excess dripping. Then dip in coconut, covering all sides and edges. Place on greased cookie sheet. Bake 25 minutes at 350°. Makes 18 squares.
Marinate chicken several hours or overnight with 1/2 bottle Italian dressing. Place breasts in casserole dish with the rest of Italian dressing. Add butter and water. Bake at 325° in oven until chicken is done.
Thaw and drain spinach. Mix together all ingredients. Refrigerate for 4 to 6 hours before serving. Hollow out center of bread and pour dip into it. Break up bread sticks, raw vegetables and more bread for dipping.
Mix ingredients together, making a thin batter. Pour like pancakes on a hot, greased frypan. Add a few currants in the middle of batter while frying. Brown on both sides. Put on plate and spread with butter and sugar. Stack like pancakes, then use a sharp knife and quarter them.
Mix all ingredients in blender on high speed until smooth. Pour into tall glasses. Makes 2 servings (about 1 cup each).
Mix all ingredients together. Dot with butter. Bake for 1 hour at 350° or until top is golden brown.
Simmer water and bouillon cubes. Cook carrots, celery, potatoes and onions 15 minutes. Precook cauliflower and broccoli. Add vegetables and Velveeta cheese to water and bouillon; do not boil.
Wash peppers. Remove tops and seeds. Cut peppers into strips. Cover strips with boiling water. Let stand 2 minutes. Drain. Pack peppers into hot sterilized jars. Boil sugar and vinegar together 5 minutes. Pour over peppers to fill jars. Seal. Makes about 3 (8 ounce) jars.
In a screw-top jar, combine vinegar, oil, chutney, sugar, salt, curry powder and mustard. Cover and chill. Place spinach in a large salad bowl with apple, raisins, peanuts and green onion. Shake dressing; pour over salad and toss. Serves 6 to 8.
Combine and pour in freezing tray the following: frozen strawberries, lemon juice and sugar. Freeze until firm. Toast walnuts for 15 minutes in a 350° oven. Cool. Add to whipped cream, confectioners sugar and vanilla. Spread this mixture over frozen strawberries and freeze for 2 hours. Serves 6.
Scrub potatoes clean and cut in 1/2-inch slices. Arrange on cookie sheet. Brush each slice with butter. Salt and pepper to taste. Bake in a 375° oven for about 30 minutes or until soft and light brown.
Preheat oven to 350°. Combine spinach, stuffing and sour cream. Spread 1/4 cup mixture down center of each ham slice. Roll up and place seam side down in single layer in greased 12 x 8 x 1 1/2 baking dish. Melt butter; blend in flour and gradually add milk. Cook, stirring over medium heat until thickened. Add Cheddar cheese, stirring until cheese melts. Pour over ham. Sprinkle with paprika and Parmesan cheese. Cover and bake in oven 15 minutes. Uncover and bake 15 minutes more. Serve hot with sauce spooned over rolls.
Grease a 9 x 13-inch dish. Place chicken on the bottom. Top chicken with cheese. Combine soup and water. Spoon over chicken and cheese. Sprinkle with stuffing. Drizzle melted butter on top. Bake at 350° for 1 hour and 10 minutes. Makes 8 servings.
Sift first 6 ingredients. Combine pumpkin and molasses. Cream shortening, vanilla, orange rind and sugar until well blended. Add eggs, one at a time. Beat after each. Add dry and liquid ingredients alternately, a little at a time. Stir in walnuts. Bake at 350° for 55 to 65 minutes.
Put kraut undrained in a bowl and layer other ingredients. Boil together sugar and vinegar. When mixture is cool, pour over ingredients. Let stand in icebox 12 hours before serving.
Place ground beef in a casserole dish. Layer remaining items in the order given. Mix soup and water together; pour over casserole. Top with Tater Tots. Bake, uncovered, at 350° for 1 hour.
Coarsely chop spaghetti. Thinly slice onions and shred zucchini. Set aside. In a 12-inch skillet, heat oil until very hot. In a medium bowl, mix egg, flour, water, salt and pepper. Stir in spaghetti, zucchini and onions. Drop 1/4 cup mixture into oil and flatten with spatula. Cook until brown on one side, then turn. Brown until golden. Repeat until all mixture is gone. Makes 12 fritters. Great as a side dish.
Combine broccoli, olives, onion, eggs and water chestnuts. Toss with mayonnaise. Serve chilled in bowl or hollowed melon shell.
Separate eggs; use yellows. Mix yellows with sugar; add cornstarch and salt. Mix well. Add milk. Cook until thick. Remove from heat. Add butter and vanilla. Let cool. Pour over vanilla wafers and bananas. Place in layers.
Mix the first 7 ingredients and add the jello which is dissolved in the water. Let set. Serves 9.
Beat eggs, oil, sugar and vanilla until thick. Sift flour, soda, salt, baking powder and spices together and stir into first mixture. Stir in remaining ingredients. Pour into greased 5 x 9-inch loaf pans and bake at 350° for 1 hour. Wrap in foil when cool. Keep in refrigerator or freeze.
Coat blueberries with a small amount of the flour. Mix all ingredients by hand. Makes either 1 dozen muffins or an 8-inch square cake. Bake at 350° for approximately 35 minutes.