HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cocoa, butter, milk and salt in saucepan. Place over heat and bring to a boil. Remove from heat. Blend in peanut butter, oats and vanilla. Blend well. Drop from teaspoon onto wax paper. Let cool. Store in covered container. Keeps well. Makes 40 servings. Preparation time: 0:45.
About 1 hour before serving: In large bowl, combine olive oil, lemon juice, garlic, salt and pepper. Cover bowl; let stand 50 minutes. Discard garlic.
Mix all ingredients in a bowl until well mixed. Drop onto cookie sheet in heaping spoonfuls. Makes 8 to 10 biscuits. Bake in oven at 400° until light brown.
Combine all the ingredients (you don't even have to brown the meat) in a large casserole. Cover and bake at 325° for 3 hours or in a crock-pot on low all day. (If it cooks a little longer, no harm is done.) Excellent served over rice or noodles.
Add milk, butter and sugar in a big pot until boiling. While boiling, in a separate bowl, add water and cornstarch until smooth (no lumps). After smoothing, pour into boiling pot until mixture thickens, while pot is not boiling. In the meantime, you will have to slice pound cake and spread it 1/2-inch on the tray. Then after done, pour your pot of pudding and spread on tray on top of cake also, then sprinkle your cinnamon all over. Chill and slice.
Mix raw ground beef (I use chuck) with other ingredients and cook over low heat for 45 minutes. Serve while hot. I freeze leftovers in small portions.
Line 2 pie plates with pastry. Put pumpkin in bowl; add sugar, flour, salt and baking powder and mix together. Then stir in the spices and the milk. Fill the pie plates and bake in a hot oven to a rich golden brown color.
Mix all ingredients together using 3/4 of cheese. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes. Serve with French bread.
Bake 1 hour at 350°. The last 1/2 hour, add corn flakes to top.
Mix all together for 1 to 2 minutes. Pour in 2 large or 5 small loaf pans, greased. Bake at 350° for 1 hour (top will crack). Cool and remove from pans. Poke holes in top with fork.
Melt together Milky Way candy bars and 1 stick margarine. Set aside. Cream together 2 sticks butter and sugar. Beat in eggs, vanilla and salt. Add alternately buttermilk, soda and flour, beating after each addition. Beat well. Add Milky Way mixture and pecans. Pour into prepared angel food cake pan and bake at 350° for 45 minutes. Not suitable for layer cake.
Put into blender ingredients, except corn. Blend for abut 10 seconds. Stop blender, then add to mixture in it the corn. Blend for about 10 seconds more. Pour into greased baking dish or casserole. Bake for 45 minutes uncovered, at 375° or according to what your oven requires for the mixture to be "set" and pleasantly brown. (I like to use a Pyrex dish so that I can watch to be sure the bottom part does not get too brown.) Serves 4 to 6.
Pre-Kick Off: Brown beef with pepper. Drain. Stir in onion mix, chili powder and tomato sauce. Cook 5 minutes. Stir in cheese and chili.
Mix all ingredients except chips until well blended. (Strain salsa, if desired.) Chill. Serve with tortilla chips and/or fresh vegetables. Makes 2 cups. This is quick, easy and very good.
Melt butter; add sugar. While mixing, beat in eggs. Add vanilla and other ingredients. Mix well and pour into pie shell. Bake at 300° for 30 to 40 minutes.
Combine all the ingredients except the chips and cheese. Add to the browned hamburger. Arrange chips in the bottom of a baking dish, top with half the hamburger mixture and cheese. Repeat the layers and bake at 350° for 45 minutes.
Mix together the flour and salt and add the cold water. Beat until smooth and gradually add the hot water. Boil until clear. Beat until smooth. Add food colorings. Store in jars.
Combine. Cook over medium heat for a few minutes. Pour sauce over meatballs. Bake uncovered at 375° for 30 minutes.
Add flour to other ingredients to make a stiff dough, enough to roll out. Roll dough until thin layer. Put in round pan to bake for about 15 minutes. Bake at 450°. Cool. Put together in a stack with apple filling (makes 4 or 5 layers).
Preheat oven to 375°. Melt butter or margarine in an 8-inch square pan. Mix sugar, flour and baking powder. Combine dry ingredients with milk. Pour batter into pan of melted butter. Pour pie filling over the dough. Bake for 45 minutes.
Cook syrup and sugar until clear. Take off stove and add peanut butter; blend in well. Add vanilla and stir. Pour over Chex and mix until all is coated. Drop on wax paper by the tablespoonful. Cool. Makes 1 1/2 quarts.
Place sliced eggplant in one layer on baking sheet. Brush with oil and broil for a few minutes. Oil a baking dish, 8 x 12-inches. Arrange eggplant slices, slightly overlapping.
In a bowl, mix Jiffy mix, egg and milk. Spread in bottom of an 8-inch pan. Set aside. Saut sliced Vidalia onion in butter until onions have a glazed look. Add sour cream, salt and half of cheese to onion mix. Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture. Bake at 325° to 375° for 30 minutes. Serve hot.
Mix cookie crumbs, 1/4 cup of sugar and margarine in 13 x 9-inch pan. Press firmly into bottom of pan. Refrigerate 10 minutes. Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth. Gently stir in half the Cool Whip. Spread evenly over crust. Sprinkle chopped candy bars over cream cheese layer. Pour milk into large bowl. Add both pudding mixes. Beat with wire whisk 1 minute. Pour over candy bar layer. Let stand 5 minutes or until thickened. Spread remaining Cool Whip over pudding layer. Refrigerate 2 hours until set. Cut into squares. Store leftover dessert in refrigerator. Makes 15 to 18 servings.
Trim fat form pork chops and cook trimmings in skillet and remove. Cook chops until brown. Remove chops to salt and pepper, then add green peppers and onions and cook until tender. Stir in tomatoes, beans, corn, rice, water and chilies. Add salt and a few dashes of hot sauce. Bring to a boil, then put mixture into a cake pan and place pork chops on top. Cover and bake at 350° for 35 minutes. Uncover and bake an additional 10 to 15 minutes.
Scald milk in large pan and add sugar. In bowl place eggs, cornstarch and evaporated milk. Mix well. Add to heated milk the sugar mixture. Stir until mixture boils. Remove from heat. Add rice and vanilla. Pour into large bowl and sprinkle with nutmeg. Add raisins if desired.
Evenly spread chili beans in 9 x 13-inch baking dish. Evenly space wieners atop of chili in dish. Prepare corn bread and pour over layered ingredients. Try to seal corn bread to edges of the dish. Sprinkle grated cheese over corn bread. Bake time and temperature called for in your corn bread recipe or package instructions. Cheese is optional.
In saucepan heat sugar and butter until butter melts. Remove from heat. Stir in oats, baking powder and salt; mix well. Spoon into a greased 8 x 8 x 2-inch baking pan. Bake at 350° for 20 to 25 minutes. Cool; cut into bars.
Mix first 6 ingredients in order listed. Pour into ungreased 9 x 13-inch pan. Sprinkle cake mix over filling. Drizzle butter over top. Sprinkle with nuts. Bake at 350° for 1 hour or until firm. Serve warm with Cool Whip.
Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
Bake pie shell 5 to 6 minutes at 400°. Mix all dry ingredients. Mix well with a fork. Place in 2-quart saucepan. Add margarine. Beat egg yolks and mix with evaporated milk. Add to dry ingredients. Cook on medium heat, stirring constantly, until thickens and bubbles. It burns easily, so stir constantly. May take 7 to 8 minutes. Remove from heat. Add vanilla; stir well. Pour into crust. Beat egg whites until stiff and add cream of tartar. May add 1/2 cup sugar. Place on pie. Brown in oven for 1 minute.
Cook veggies. Place in 2-quart casserole dish. Mix cheese, mayonnaise, celery and onions. Spread mixture over the veggies. Crumble Ritz crackers over veggies. Melt margarine and pour over. Bake, uncovered, at 350° for 30 minutes in oven or ten minutes in microwave. It's much better in oven.
In 2 1/2 to 3-quart saucepan, combine all ingredients. Cook, covered, on medium heat until tender, 6 to 10 minutes.
Cream shortening and sugar. Add vanilla and egg. Add soda to sour milk and add to mixture alternately with flour.
In large bowl, combine flour, sugar, salt, cinnamon, cloves, ginger and nutmeg. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal.
Mix together sugar and butter. In another small bowl, mix flour, baking powder and salt. Add to sugar and butter mixture. Add milk and mix well. Pour into greased 1-quart baking dish. Drain cherries and reserve juice. Pour cherries over batter; sprinkle sugar over cherries (depending on tartness of cherries). Pour 1/2 cup cherry juice over all. Bake at 400° for 45 minutes.
Cook the three packages of broccoli for 5 minutes in salted water. In large casserole dish, put layers of broccoli, sliced onion, sliced water chestnuts, grated cheese and mushroom soup. Heat in 350° oven for 30 minutes.
Drain and mash the eggplant. Add beaten egg, sugar, flour and baking powder. Drop 1/2 teaspoon of mixture into hot corn oil. Remove when golden brown. Drain.
Combine all ingredients; place in a greased 12 x 8 x 2-inch baking dish. Bake at 350° for one hour and 15 minutes or until potatoes are tender.
Mix all ingredients. Roll into small balls. Bake on ungreased cookie sheet at 375° for 25 minutes. Makes about 5 1/2 dozen.
Cook potatoes; mash well. Let cool. Add powdered sugar. Make a dough of the potatoes and sugar. Put into freezer for 30 minutes. Work dough again. Roll out as thin as possible. Spread with peanut butter. Roll up like a log. Cut into slices.
Arrange potatoes in a baking dish. Combine butter and remaining ingredients. Pour over potatoes and turn potatoes to coat. Bake, uncovered, at 350° for 35 minutes or until tender.
Brown hamburger meat and chopped onion. Mix with other ingredients and bake at 350° for 45 minutes in greased casserole dish.
Brown ground beef and drain off grease. Boil macaroni and drain. In a 5 quart saucepan combine meat, macaroni, chili beans, tomato sauce, tomato paste, chopped onion and Tabasco sauce to taste. Simmer on low heat until consistency desired.
Melt margarine and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl; add half of stuffing mix. Pour into greased casserole and top with remaining stuffing mix. Bake at 350° for 30 to 35 minutes. Freezes nicely.
Combine ingredients and cut mixture in half. Then form into two long rolls, two-inches in diameter. Wrap in waxed paper and freeze. Slice thin and bake on a greased cookie sheet at 350° for 10 to 12 minutes.
Mix together all ingredients, except the chili sauce and grape jelly. Roll into one-inch balls. Place in pan and bake at 350° for 1/2 hour.
Sprinkle sugar and lemon juice over apples. Add celery, pecans, cherries and raisins. Fold salad dressing into Cool Whip. Gradually fold into apple mixture. Chill.
Melt butter. Add soup, water, onion and mushrooms. Cook in a 9 x 9-inch baking dish. Pour in mixture. Then place chicken breasts on top. Salt and pepper. Bake at 350° for 1 hour.
Mix the cranberries, 1/2 cup sugar and chopped nuts. Put the cranberry mixture in the bottom of a greased and floured 9 x 11-inch pan.
Put frozen strawberries in saucepan over low heat. Add hot water. Bring this to a boil. Remove from heat and add the jello. Stir. Pour into a dish and put into refrigerator.
Preheat oven to 350°. Lightly grease 2 cookie sheets. In bowl, combine flour, baking soda and salt. In large mixer bowl, cream butter with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in dry ingredients. Stir in chocolate, nuts and raisins.
Whisk sugar and cornstarch in a saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for 30 seconds or until transparent and very thick. Remove from heat. Add lemon peel and butter; stir until melts. Cover surface with plastic wrap to prevent a skim from forming. Cool to room temperature. Fold in sour cream until blended. Spoon into tart shells. Cover loosely and refrigerate at least 4 hours or up to 2 days. Garnish with whipped cream and lemon slices.
In a large bowl, toss together cranberries, apples and sugar. Pour into a 9 x 13-inch pan coated with vegetable cooking spray.
Cream butter, sugar and eggs. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt and vanilla with buttermilk and add alternately with flour to creamed mixture. Mix soda and vinegar; fold in mixture. Do not beat after last addition. Bake at 350° for 30 minutes.
Make graham cracker crust according to the directions on the graham cracker box. Beat the cream cheese and sugar with an electric mixer until smooth and creamy. Make 1 envelope of Dream Whip according to the package directions. Combine Dream Whip mixture and cream cheese-sugar mixture together in a large bowl with electric mixer until light and fluffy. Spoon filling into crust and top with blueberry filling. Chill until ready to serve. Serves 6 to 8.
Tear tinfoil into large square sections. Place a hamburger patty in the center; lay potatoes on top and onions next. Fold the corners together like making a sack. Bake in oven at 375° for 30 minutes or until hamburger is done.
Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine cooked macaroni, zucchini, broccoli, onions, mushrooms, artichokes and salad dressing. Toss gently. Cover; refrigerate at least 3 hours to blend flavors. Just before serving, stir in tomatoes and avocado. Makes 12 (1/2 cup) servings.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in a large bowl until dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours.
Cook noodles as directed; set aside. Mix meat, onion, salt, pepper, egg and crumbled bread. Mix well. Form into balls and put into saucepan with small amount of oil. Cook until done; drain. Add mushroom soup and sour cream. Cover and let cook until all is mixed well. Add noodles and mix well. If too dry, can add some milk.
Brown meat. Add onion and salt; cook several minutes, stirring frequently. Drain fat. In large mixing bowl, combine spaghetti sauce, water, oregano, pepper and sugar.
Cook sausage, drain. Save drippings. Saute onions in 1 tablespoon of drippings. Add sausage to onions. Add cream cheese until melted. Knead with hands. Fill mushrooms. Bake at 350° for 10 minutes.
Preheat oven to 450°. Scrub potatoes well. Cut lengthwise into 6 wedges the size and shape of dill pickle spears and dry with paper towel. In large bowl toss potatoes with oil. Place skin side down on baking sheet lined with foil. Dust potatoes with seasonings. Bake 30 minutes or until fork-tender. Serves 4.
Combine dry ingredients and make a well in center. Combine eggs, oil and strawberries, mixing well. Add this mixture to the dry ingredients, stirring just enough to moisten dry ingredients. Stir in nuts. Pour into 6 greased 6 x 3 x 2-inch foil pans or 2 greased loaf pans. Bake at 350° for 40 minutes for small pans or 1 hour for large pans. Let cool 5 minutes before removing from pan.
Combine flour and sugar. Add shortening and make crumbs for top. Save 1/2 cup crumbs. Combine egg, soda and milk. Stir well. Add to first mixture. Add flavoring. Put crumbs on top and bake at 325° for 25 minutes.
Cream butter and sugar. Add eggs, one at a time, blending well. Add milk and wafers; stir. Add nuts, raisins and coconut and stir. Bake in greased tube pan at 275° to 300° for 1 1/2 hours.
Combine rice, beef, onion, salt, pepper and drained tomatoes that have been cut-up into chunks; mix well. Steam cabbage leaves for 3 minutes or until just limp. Spoon meat mixture onto leaves. Roll each leaf around meat, turning ends under. Place in large saucepan or Dutch oven. Pour tomato sauce and remaining tomato juice over rolls. Cover; simmer for 30 minutes. Remove rolls to warm platter.
In a saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove from heat and set aside. On the grill, place chicken over low heat and grill for about 30 minutes or until cooked through. (To speed up this process, can parboil the chicken before placing on the grill). Baste with the sauce. Grill about 20 minutes longer, basting and turning the chicken several times.
Cook squash and onions together until tender. While squash is still warm, add cream cheese, crumbled, and oleo, cut in small pieces. Save enough oleo to dot on top. Place half cracker crumbs on top. Add eggs and place in a greased casserole. Cover with remaining cracker crumbs and dot with butter. Bake in 325° oven until set and crackers are slightly brown.
Heat oven to 350°. In large bowl, combine melted cheese and milk. Add potatoes, vegetables, ham and onion. Add dash of pepper; mix well. Spread in 13 x 9-inch pan and cover. Bake for 45 minutes, stirring occasionally. Uncover; sprinkle with cheese and crackers. Bake for 5 minutes.
Scald milk. Add butter, salt and sugar. Let cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture to milk mixture, then add egg and 2 cups of flour. Add and mix remainder of flour. Cover and set in refrigerator at least 2 hours. Remove and let it get to room temperature. Knead. Roll out on floured board. Spread with butter; sprinkle with sugar and cinnamon. Roll up and cut in 1-inch slices. Put 1/2 cup melted butter in a baking pan, 13 x 9 x 2-inch. Sprinkle brown sugar and pecan halves over butter. Place slightly apart in pan. Cover and let rise until double. Bake at 325° for 25 to 30 minutes. Immediately invert pan onto a serving plate.
Stir lemonade into condensed milk. Fold in Cool Whip and spoon into baked pie shell. Freeze. (Limeade may be substituted for lemonade.)
Dissolve yeast in water. Combine 2 1/2 cups flour and salt in food processor bowl; add yeast mixture. Process until blended; melt butter and combine with honey and eggs. Process until well blended. Add 1 additional cup of flour; process until blended. Add remaining flour 1/4 cup at a time, processing in between. Turn dough into greased bowl and let rise 1 hour. Punch dough down and shape into 24 rolls and place into greased 12 x 8 x 2-inch pan. Let rise 25 minutes. Bake at 400° for 10 to 12 minutes. Melt 2 tablespoons butter over baked rolls.
Beat eggs until blended; add sugar, flour, baking powder and vanilla. Blend. Stir in nuts. Add hot milk slowly and stir. Mix all ingredients together good and quick. Pour batter in a greased and floured loaf pan. Bake at 375° for 30 to 40 minutes.
Preheat oven to 425°. Mix dry ingredients in food processor. Add cheese and process until cheese is blended into dry ingredients (cheese will appear as flecks in the flour mixture). Place dry mixture in mixing bowl and add mixture of buttermilk and oil, mixing in buttermilk to moisten flour. Turn mixture onto floured surface. Pat out dough into 1-inch high oval and cut biscuits with biscuit cutter or glass. Place biscuits on well-greased 14 x 9-inch baking pan. Bake for 20 to 22 minutes at 425°.
Step 1: Dissolve 1 package red jello in 1 cup hot water. Add 1 cup cold water. Pour into dish for first layer. Let congeal.
Boil chicken with onions and celery. Pick off bone. Cook noodles in broth. Mix everything together and put in 9 x 13-inch casserole dish. Top with cheese and bake at 350° for 30 minutes.
Melt butter in saucepan. Stir in flour and salt and pepper. Remove from heat. Gradually cook over low heat, stirring constantly, until cheese melts. Gradually add sauce to slightly beaten egg yolks. Beat egg whites until stiff. Carefully fold the cheese mixture and pour into casserole (1 1/2-quart). Bake in pan of hot water at 325° for 1 hour and 15 minutes.
Place 1/4 cup of the oil and the onion in a large skillet. Cook over low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Add the tomatoes, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook over moderate heat, partially covered, until the juices thicken to form a sauce, about 5 minutes. Remove from the heat and set aside.
Place chicken into sheet pan. Add chicken broth, cream of chicken soup, mixed vegetables and onion. Mix the flour, milk and margarine; pour over top of first ingredients and cook at 425° for 30 minutes. (Serves 6.)
Prepare carrots and slice into 1/2-inch thick round slices. Heat vinegar, olive oil and peppers. Put carrots in strainer and place in boiling vinegar 10 seconds. Pack carrots in pint jars. Strain vinegar. Pour over carrots and seal.
Parboil elbow noodles. Lightly cover bottom of a glass Pyrex pie dish with olive oil. Mix remainder of oil with garlic (minced) and parsley and oregano with the parboiled elbows. Cover Pyrex dish with elbow noodles, placing a layer of Swiss cheese over it, continuing doing same until the dish is filled. The last layer should be Swiss cheese. Bake in oven at 350° until cheese is slightly browned and bubbling.
Drain crushed pineapple, reserving juice. Place figs, water and vanilla in blender and puree. Lightly beat together eggs and egg whites. Sift together flour, sugar, baking soda, baking powder, salt and cinnamon into a mixing bowl. Stir to blend dry ingredients. Add pureed figs, egg/whites mixture, carrots, pineapple, raisins and nuts. Stir until blended well. Turn into 13 x 9-inch baking pan sprayed with nonstick spray. Bake at 350° for 35 to 40 minutes or until cake tests done in the center. While cake cools, blend together powdered sugar and 2 tablespoons of reserved pineapple juice. Drizzle over cake for glaze.
Combine Cheez Whiz and hot rice. Add chicken, peas and half the onion rings. Mix lightly. Pour into buttered 1 1/2-quart casserole dish. Bake at 350° for 15 minutes. Top with remaining onion rings and bake 5 minutes longer until lightly browned.
Mix cake batter according to directions on box. Pour into 2 greased 13 x 9 x 2-inch baking pans. Bake at 350° for 15 minutes or until cake tests done. Cool completely.
Combine softened cream cheese, olives, pimentos, and nuts. Spread mixture on tortillas; top with ham and roll up tight like a jelly roll. Chill and slice with an electric knife. Serve with a toothpick. Keep refrigerated and covered until ready to serve.
Toss together lettuce, onion, oranges and cashews. Mix together thoroughly oil, sugar, vinegar, lemon juice, garlic and Heinz 57. Toss dressing with salad or serve on the side.
Dissolve in boiling water the lemon and lime flavored gelatins. Refrigerate until slightly thickened. Add cottage cheese, crushed pineapple, mayonnaise and evaporated milk. Chill until set.
Mix melted butter with other ingredients. Spread in an 8 x 8-inch pan. Bake for exactly 25 minutes at 350°. Cut into squares while warm. Makes 16 or more.
Melt margarine in a small saucepan. Add cocoa and mix well. Set aside. Combine eggs and sugar in a large bowl. Add flour and vanilla. Mix well. Add chocolate mixture and beat until just blended. Mix in pecans. Pour into a greased and floured 16 x 11-inch jelly roll pan. Bake at 325° for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool and cut into squares.
Trim as much outside fat from pork chop as possible. Combine sauerkraut, mustard, cream, sugar, salt and pepper. Place mixture in baking dish large enough to fit chops in one layer. Dip chops in seasoned flour and thoroughly shake off excess. Heat oil in 12-inch skillet. When hot, saute chops over medium heat, about 2 to 3 minutes per side, until golden brown. Season lightly with salt and pepper. Place on sauerkraut. Bake, uncovered, at 375° for 20 minutes.