HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in saucepan along with marshmallows, stir until completely dissolved. Add raisins, pecans, cherries and graham crackers; mix well. (Your hands work wonderfully.) Add cherry juice and vanilla and complete mixing. Place all ingredients in a Bundt pan that has been sprayed with Pam. Garnish with pecans, cherries and raisins. Refrigerate until ready to serve, approximately 2 hours. Cake will keep up to 6 months in foil or tin.
Dissolve soda in 1/4-cup water and sprinkle over dates in a small bowl. Let stand while creaming margarine and sugar together. Add eggs. Beat well. Stir in date mixture. Add salt and flour. Blend well. Stir in nuts and coconut. Drop by spoon on ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overcook. Don't stack; place wax paper between layers of cookies.
Place chocolate in microwave safe bowl and microwave on high for 2 or 3 minutes. Stir often or chocolate will burn. Add vanilla, pecans, milk and salt. Let cool slightly, then add marshmallows. Put into a greased 8-inch square pan, let it cool completely, then cut into squares. Enjoy.
Roll eggs in flour. Cut sausage into 8 equal parts. Spread sausage around egg. Chill. Dip sausage egg in beaten egg and roll in bread crumbs with paprika mixed in. Place on a shallow pan and bake at 350° for 20 minutes or until sausage is cooked. Cut eggs into eighths and serve.
Place chicken and salt in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and let cool. Set aside 1/4 cup broth; reserve remaining broth for other uses. Bone chicken and chop; set aside.
Mix oats and buttermilk together. Add egg yolks and beat good. Add dry ingredients and oil. Last, add stiffly beaten whites. Fry on hot griddle and serve with meaty gravy of your choice.
Boil raisins and prunes or dates in water for 3 minutes, then cool. Add vegetable shortening; cool completely. Add eggs and remaining ingredients; mix well together. Chill cookie dough for 1 hour. Drop by teaspoonfuls onto a greased cookie sheet. Bake for 10 to 12 minutes at 350°. Makes 4 dozen cookies.
Grease 13 x 9-inch casserole dish. Place broccoli spears in dish. Layer chicken chunks on top of broccoli. Combine soup, mayonnaise, curry and lemon juice and spread over chicken. Sprinkle with cheese. Bake for 1/2 hour.
When cheese is softened to room temperature, grate or mash until creamy. Pour pimento with liquid from jar and mash with fork until fine. Combine cheese and pimento. Add 1/2 cup mayonnaise; salt and pepper to taste. Cream or mix until fluffy.
Combine ingredients in order listed. Blend in small mixer until the consistency of mashed potatoes. Pour into greased 2-quart casserole dish. Sprinkle topping over the casserole. Bake at 350° for 25 minutes. This can be made ahead of time and frozen before baked. Thaw and bake as instructed when ready to use.
Chill liquids. Combine with frozen concentrates; mix well. Pour into punch bowl and add carbonated water just before serving. Makes about 22 (4 ounce) servings.
Rinse pan with cold water. Cook and stir syrup, sugar and butter until boiling. Slowly add canned milk or light cream. Cook and stir occasionally until it begins to change color. Stir constantly until mixture reaches firm ball stage. Pour into buttered pan.
Cream shortening, gradually add sugar and beat until fluffy. Add salt, potatoes and eggs and beat until smooth. Dissolve yeast in 2/3 cup warm water. Stir; add to potato mixture along with other 2/3 cup warm potato water. Stir to make a soft dough, knead and place in well-oiled bowl. Cover and let rise until double in bulk, about 1 1/2 hours. Shape into rolls or loaves; let rise again until doubled. Bake in 375° oven for 20 to 25 minutes. Remove from oven and brush with butter. Yields about 45 rolls.
Steam onion, bell pepper, celery and garlic in top of double boiler until soft, 20 to 30 minutes. Add Velveeta and American cheese. Mix well.
Butter a 12 x 16-inch shallow pan. Mix together all ingredients and press into pan. Prick dough and slightly cut into 2-inch squares. Bake at 270° for 45 to 50 minutes. Cut when still hot.
Fill 1 large stewing pot with hot water; set on medium-high. Dice the onion, carrots and celery very small and add to the water. Add your beef bouillon cubes, salt and pepper and let simmer. Cook hamburger in separate pan, then add to the soup. Let soup simmer until veggies are tender, then serve with rolls.
Layer potatoes and pineapple chunks in buttered baking dish. Sprinkle with sugar. Dot with butter. Sprinkle with salt. Repeat layers. Top with pineapple slices. Cover with pineapple juice. Bake covered at 350° for 30 minutes. Uncover; bake until top is brown. Makes about 6 servings.
Bring water and sugar just to a boil. Dissolve jello in the hot mixture. Put in refrigerator and let chill until it gets syrupy. Beat the Dream Whip as directed on box. Add the pineapple and cheese Fold in jello mixture. Let set in refrigerator.
Heat and melt butter. Stir in milk and confectioners sugar. Mix in coconut and make into small balls. Dip in melted chocolate.
Cream butter and sugar until smooth. Add sweet potatoes; mix well. Add eggs, one at a time, mixing well after each addition. Combine flour, baking soda, baking powder, spices and vanilla; mix with sweet potatoes, eggs, sugar and butter. Stir in nuts and raisins. Spoon batter into 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes in pan and remove.
Cream sugar, shortening and eggs until light. Add dry ingredients (flour, ginger, soda, cinnamon and salt), then blend in molasses; mix well. Form dough in small balls, rolling them in your hands. Place on greased cookie sheet. Bake at 350° until top rounds or cracks. Makes 4 dozen.
Press excess moisture from broccoli. Combine cornbread mix, eggs, chopped onion, cheese, butter and seasonings; stir well. Stir in broccoli. Spoon mixture into a greased 8 x 8 pan. Bake at 375° for 25 to 30 minutes.
Beat eggs on high for 5 minutes. Gradually beat in one cup sugar. Stir in pumpkin and lemon juice. Sift together flour, cinnamon, salt, baking powder, nutmeg and ginger. Fold into pumpkin. Spread mixture in 15 x 10 x 1-inch pan. Top with 1 cup finely chopped nuts. Bake at 375° for 15 minutes.
Bring about 1/2-inch water to boil in a pan. Add turnips, sugar and 1/4 teaspoon salt. Cover; cook until tender. Drain; remove and set aside. In saucepan, melt 2 tablespoons margarine. Blend in flour, pepper and remaining salt. Cook 1 minute. Remove and gradually stir in milk. Return to heat, stirring constantly, until mixture boils and thickens. Add cheese; stir until melted. Mix cheese sauce and turnips together. Put into baking dish. Melt remaining margarine; add bread crumbs. Sprinkle over turnips. Bake at 350° for 15 minutes or until crumbs are toasted.
Beat 1 stick butter (margarine) for 10 minutes (important step). Add eggs, confectioners sugar and vanilla; continue to beat.
Blend Crisco and butter. Add sugar. Mix well with electric mixer. Add eggs, one at a time, mixing well after each. Add alternately flour and Seven-Up to mixture. Mix well. Add vanilla and lemon extract. Mix well. Pour batter into a greased and floured Bundt pan. Cook in a preheated 350° oven for 1 1/2 hours.
Cook broccoli according to package directions. Drain well. Mix in mushroom soup, Cheddar cheese, mayonnaise, egg and onion. Spoon into 1 1/2 quart casserole dish. Dot with butter. Sprinkle with crushed crackers. Bake at 325° for 30 minutes.
Brown hamburger meat and drain. Boil lasagna noodles. Simmer browned hamburger with sauce for 30 minutes. Layer in 2-quart dish. Put hamburger sauce first, noodles, then cheese. Repeat until top of dish is filled. Bake for 45 minutes at 350°.
Cream in butter and sugar. Add beaten eggs and mashed bananas. Add dry ingredients. Stir in nuts. Bake at 350° for 40 to 50 minutes.
Prepare macaroni according to package directions; drain. In bowl beat egg, milk and salt. Add macaroni, mix well. Spread evenly in greased 10 x 15-inch baking sheet. Combine Ro-Tel with spaghetti sauce and spoon over macaroni mixture. Top evenly with other ingredients, ending with cheese. Bake at 350° for about 30 minutes. Let stand for 5 minutes before cutting.
Put flour in large bowl. Make a hole in the flour and pour other ingredients. With hands, mix thoroughly, working flour in a little at a time with the other ingredients. Roll dough on floured board. Cut with cookie cutter and place on a lightly greased cookie sheet. Bake at 350° until golden.
Cook broccoli according to package directions, just until broccoli separates with a fork. Drain most of the water off and return to burner. Reduce heat and add undiluted soup. Stir until mixture is fully blended. Mix in cheese and simmer for a few minutes. Put in glass casserole and cook in microwave for 5 minutes with lid on and for 5 minutes with lid off. (This can be baked in conventional oven at 350° for 30 minutes instead of microwave.) Sprinkle with French fried onions if preferred.
Cook vegetables with 1 teaspoon salt, garlic salt and 2 tablespoons butter in 1/2 cup water for 15 minutes. Drain; reserve liquid. Place vegetables in buttered casserole. Melt 1/4 cup butter. Stir in flour to make smooth paste. Add reserved vegetable liquid and sour cream to make 2 cups liquid. Cook slowly until thick. Add remaining salt, Cheddar cheese, nutmeg and thyme. Pour over vegetables. Mix crumbs with remaining butter and sprinkle over top. Bake 30 minutes at 350°. Serves 6.
Cook ground beef and sausage. Drain. Slice Velveeta and melt in microwave. Mix taco mix and Ro-Tel tomatoes with melted cheese. Add meat to cheese mixture.
Dissolve jello gelatin and salt in boiling water. Blend in cold water, lemon juice and mayonnaise. Chill until very thick. Fold in remaining ingredients. Pour into 1-quart bowl. Chill until firm. Unmold on crisp salad greens. Serve with additional mayonnaise.
Saute bacon, onion, celery and garlic in medium pot. Mash peas in liquid and add, along with asparagus, bacon, potato or turnip and ham. Add a pinch of pepper, pinch of parsley and a pinch of thyme. Remove from heat. Add half and half.
Cream together butter, sugar and eggs. Add flour sifted with baking powder and soda. Mix together sour cream and extracts. Add to dry ingredients.
Cook beef and green pepper; drain. Cook macaroni; drain. Combine all except cheese, and put in baking dish. Sprinkle with cheese mixture and bake at 325 degrees until cheese melts.
Slice sausages into coin shapes or smaller. Cook in large skillet with onion, green pepper and margarine until lightly browned. Add tomatoes which have been chopped fine or blended slightly with salt, ground pepper and rice. Cook on medium or low heat until rice is done, adding water when needed. Makes approximately 4 servings.
Cut potatoes into 6 pieces lengthwise. Place in a 2-quart casserole. Sprinkle sugars and cinnamon over potatoes. Pour melted oleo over. Add pineapple and vanilla. Bake at 375° until brown. Serves 6.
Fry chop meat and onion in pot and drain fat. Put in all ingredients and cook on a low flame for about 1 to 2 hours.
Put everything together in a big pot; cook until vegetables are soft. Serve with shredded cheese on top.
Crumble beef into a large bowl. Stir in soup mix, soup, onion, rice and water and mix well. Transfer to a greased 13 x 9-inch baking dish. Cover and bake at 350° for 1 hour. Uncover. Sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 4 to 6 servings.
Cut rolls into halves. Mix cream cheese and chives. Put into the center of rolls. Roll up like a diaper and wrap with bacon. Line pan with foil and bake at 350° for 20 minutes or until brown.
Mix cream cheese and onion soup. Add shrimp and mix well. Shape into a ball and roll in pecans.
Mix first three items together. Pour into ice cube pans and start to freeze until frozen just around edges of pan. Remove from freezer and add last two items. Return to ice cube pans and put in freezer until completely frozen. Good summer treat.
Melt butter in large saucepan. Add oil and garlic. Cook over low heat 5 minutes. Combine flour with juice from a can of clams; blend until smooth. Stir into butter mixture. Add clams and remaining clam juice, parsley, Tabasco, thyme and rosemary. Simmer sauce about 10 minutes. Turn hot spaghetti into serving dish. Add clam sauce and toss gently. Sprinkle with pimento. Makes 4 to 6 servings.
Sift flour and salt into bowl. Pour oil and milk in measuring cup. Do not stir. Add all at once to flour, stirring with a fork until a ball is formed. Divide. Roll each half between 2 sheets of waxed paper. Remove top paper and turn pastry into pie pan. Remove other pastry and fit pastry to pan. Cut even with rim. Add filling. Roll out top crust as you did the bottom crust. Place over filling and fold edges under bottom crust. Seal with a fork. Slit near center for steam to escape. Makes two 9-inch crusts.
Mix broth and stuffing together. Mix soup and milk together. Line baking dish with chicken, pour soup mixture over top, then moistened dressing. Bake at 350° for 25 minutes.
Mix all ingredients together at once. Pour into hot, well-oiled skillet or pan or make 12 muffins. Bake at 450° for approximately 20 minutes. Time may vary according to your oven. Serve hot and stand back and wait for hugs and kisses from your family. They will love it.
Trim fat and rind from ham. Score outside of ham in a diamond pattern and stud with cloves. Place ham on a rack coated with cooking spray and place rack in a shallow roasting pan. Combine sugar and next 3 ingredients in a small saucepan; stir well. Bring to a boil. Cook 1 minute. Remove from heat and cool. Brush over ham. Bake at 425° for 5 minutes. Reduce heat to 325° and continue baking 1 hour, basting ham with sugar mixture every 15 minutes. Yields 23 servings.
Cut hot dogs in 3 pieces. Wrap bacon around hot dogs and hold with toothpick. Lay in a crock-pot. Pour bag of brown sugar over top. Put pot on high until sugar melts, then turn on low and cook for 2 hours.
Wash mushrooms; remove stems and chop fine. Remove casing from sausage and put meat in skillet with chopped stems, the garlic and 1 tablespoon oil. Cook, breaking up meat with fork, until lightly browned. Add 1 tablespoon oil, the parsley and cheese. Fill mushroom cavities with the mixture, rounding up tops. Place in shallow baking pan.
Cream the eggs and sugar together. Add oil alternately with dry ingredients. Add apples and nuts. Bake in a 350° oven in a lined tube pan, greased and floured, or bake in a long 9 x 13-inch pan. Serve with ice cream or Cool Whip.
Brush inside of dessert shells with rum. Heat preserves until melted. Brush on shells, reserving part of preserves.
Mix tomato sauce with sugar, vinegar and mustard until sugar is dissolved and set aside. Beat egg slightly. Add onion, crackers, beef, salt and 1/2 cup tomato sauce mixture. Combine lightly but thoroughly. Shape meat into oval loaf in a bowl. Turn into shallow baking dish, keeping loaf shapely. Pour on rest of sauce mixture. Bake in hot oven (400°) for 45 minutes, basting occasionally.
Bake cubes in 325° oven until dry and golden brown, stirring occasionally. Melt butter in 4-quart Dutch oven or 4-quart saucepan with medium heat. Add celery and onion and saute 10 minutes or until tender. Do not brown. Add parsley and cook 2 minutes (drain canned mushrooms). Saute fresh mushrooms (reserve juice from can, enough water to make 2/3 cup). Stir mushrooms, liquid chicken broth, sage and pepper into vegetables in pot. Cook over high heat until it reaches boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in bread cubes (and nuts, if used). Cover and let set 10 minutes. Stir to fluff and serve.
Mix together and refrigerate overnight. Spread thin on a pizza pan. Top with jar of taco sauce. Put vegetables and cheese on top.
Mix soda and juice (reserve some for ice ring along with 1 package strawberries). Add sherbet and strawberries (1 package). Chill before serving. Add ice ring on serving.
Sprinkle raw mushroom caps with Accent and salt on both sides. Mix ground beef and other ingredients. (The balls may be made ahead and frozen.) Roll into 50 balls with cold, wet hands. Place into raw mushroom caps. Broil. When the meat is browned well, they are ready.
Cook spinach as per directions on package; drain well. Saute onions in margarine. Add spinach. Beat eggs. Add salt, pepper, nutmeg, cheese, half and half and sauteed spinach; mix well. Pour into a 9-inch unbaked deep dish pie shell or two 9-inch unbaked regular pie shells. Bake at 375° for 45 minutes.
Spread refried beans on bottom of a large dish. Stir together sour cream, mayo and taco seasoning. Spread on top of beans. Peel and core avocados. Blend avocados, lemon juice and salt and pepper to taste until smooth. Spread on top of taco seasoning mixture. Layer tomatoes, olives, green onions and cheese. Chill 1 hour. Serve with tortilla chips.
Combine first 4 ingredients in a shallow dish. Coat each breast with butter flavored cooking spray; dredge in cereal mixture.
In large mixer bowl, combine 1 cup white flour, wheat flour, yeast and salt; mix well. Heat milk, water, honey and shortening until warm (shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining white flour to make firm dough. Knead on floured surface until smooth and elastic (about 5 minutes). Place in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled (about 1 hour). Punch down dough and divide in 2. On floured surface roll or pat into rectangle. Start with short side and roll up tightly. Pinch edges and ends to seal. Place in greased loaf pans. Cover and let rise in warm place until doubled (about 1/2 hour). Bake at 375° for approximately 30 minutes until golden brown. Remove from pans and cool. Makes 2 loaves.
Brown the rice in 2 tablespoons oil over moderate heat, stirring frequently. Add tomato pieces, onion and garlic to rice. Cook 5 minutes longer, stirring constantly. Brown chicken in remaining oil in large pot. Add rice mixture, bouillon and seasonings. Bring to boil. Lower heat, cover and simmer 40 minutes or until rice and chicken is tender. Serves 4.
Saut onion in 1 tablespoon bacon drippings. Add potatoes, carrots, green beans, parsley, sage, hot sauce and water. Bring to a boil; cover and simmer 20 minutes. Take off heat and add sausage, undrained Northern beans and bacon pieces.
Cut the beef into thin slices across width of steak. Cut the green onion into 2-inch lengths. Cut the mushrooms in half. Skewer the meat, onion and mushroom alternately on skewers. Mix the soy sauce, sugar, sesame seed, sesame oil, black pepper, garlic and rice wine to make the seasoning sauce. Pour on seasoning and leave 5 minutes. Put little bit oil on frypan and fry them until desired doneness.
Skin chicken; roll in flour and brown in skillet. Remove chicken and place in 3 or 4-quart casserole dish. Brown onion in skillet and pour rice over chicken in casserole dish. Add tomatoes, water and onion. Cover tightly with tinfoil. Cook in a 350° oven for 1 hour.
Place bread in a buttered 9 x 13-inch pan. Beat all remaining ingredients together. Pour over bread. Set in refrigerator 6 to 8 hours or overnight. Bake at 350° for 45 minutes to 1 hour.
Mix flour, walnuts, sugar and margarine with pastry blender or fork until crumbly. Spread in a 9 x 13-inch baking dish. Bake in a 350° oven for 10 to 15 minutes. Cool thoroughly.
Pour melted butter or margarine onto the bottom of 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate pieces over nuts. Sprinkle coconut evenly over chocolate pieces.
Heat broth just to boiling. Stir in cornstarch (if used). Stir soup until it thickens (if cornstarch is used, about 1 minute). Add sherry; stir. Gently stir in egg. Leave shreds of egg. Remove from heat. Garnish with scallions. Serve immediately. Serves 3.
Wash cucumbers and peel; slice very thin. Place in glass or china bowl; sprinkle with salt. Let stand 1 hour or longer. Squeeze liquid out of cucumbers. Combine remaining ingredients; pour over cucumbers. Mix and serve. Serves 4.
Drain pineapple; heat juice to boiling and pour over jello. Add cold water and cream cheese and beat with beater until well blended. Add pineapple, nuts and celery.
Clean and trim artichokes. Bring stock and wine to boil. Lower heat and steam artichokes covered for 40 minutes.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. In large bowl, blend cake mix, 1/2 teaspoon cinnamon, peaches and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pan and bake 35 to 45 minutes.
Mix hamburger, corn flakes or rice, milk, salt, pepper and egg together. Should be sloppy. Spoon mixture into hot fat in little patties. Brown on both sides. Put patties into large casserole dish.
Brown meat with onion. Slice potatoes into baking dish and add meat/onion mixture. Pour soup over meat/potato mixture. Bake at 350° for 30 to 40 minutes or until potatoes are tender.
Cook sausage until almost brown. Add onion & celery and cook until tender. Remove and place into a 9 in. greased pan. Top with spaghetti. Combine soup & milk. Add eggs & cheese. Pour over spaghetti. Combine bread crumbs & butter. Sprinkle on casserole. Bake at 350 degrees for 45 minutes.
Soak beans overnight and rinse in a.m. Put in crock-pot and cover with water. Add all ingredients except sausage. Cook on low for 8 hours or on high for 4 to 5 hours. Put sausage in during last hour of cooking. Cook rice as directed.
Preheat oven to 350°. Prepare a single layer 13-inch x 9-inch pan with no-stick cooking spray. Combine cake mix, water, oil, and eggs. Mix at low speed or hand stir at high speed or hand beat vigorously for 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes.
Put the stuff in the bowl as you go down the line. Don't put the cookie cutter or stir thing or sprinkles or chocolate things in the bowl. Stir for 3 minutes. Put dough on pan and roll it out. Cut dough using cookie cutters. Bake at 200° for 1 hour. Take out of oven. Put on sprinkles or chocolate things. Let them cool off. Eat them!
Mix sugar, syrup, raw peanuts and pinch of salt together in glass bowl. Cook on High in microwave for 4 minutes. Stir and cook 4 minutes. Stir and add butter; stir completely. Cook for 4 minutes. Stir and add vanilla and soda. Turn onto greased cookie sheet. Cool, then break into pieces.
Boil potatoes, either peeled or not, for 10 minutes. Drain them and let cool. Cut them into strips, crinkles or however you like. Preheat oven to 375° and spray cookie sheet with Pam. Place potatoes on sheet so they do not touch. Bake for 30 minutes.
Grease bottom of a 13 x 9 x 2-inch pan. Reserve 1 cup of dry cake mix for topping. To remainder of mix, add softened butter and egg. Blend and pat into bottom of pan.
Cream margarine. Add oil, sugar and egg. When mixed well, add other ingredients. Mix well. Drop by teaspoon on baking sheet. Bake at 300° until done.
Mix all dry ingredients. Dip pieces of chicken in melted margarine, then in dry mix. Put in 9 x 13-inch pan and bake at 350° for one hour.
Mix shortening, sugar, egg, honey and flavoring thoroughly. Sift together flour, soda and salt and stir in. Chill dough. Heat oven to 375° (quick moderate). Roll dough out 1/4-inch thick. Cut into desired shapes. Place 1 inch apart on lightly greased baking sheet. Bake 8 to 10 minutes, or until no imprint remains when touched lightly with finger. When cool, ice and decorate as desired. Makes about 5 dozen. I make about 1000 of these for Christmas to give away. I always double this recipe. I will stir them up one day and put dough in refrigerator and bake them the next day.
Brown hamburger meat with chopped onion. Pour off grease. Put all ingredients in crock-pot and cook on low all day.
Dip breasts in melted butter. Roll in mixture of cheese, bread crumbs and garlic salt. Top with parsley in uncovered glass baking dish. Pour unused butter over top of breasts. Bake 1 1/2 hours at 350°.