HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat well. Add dry ingredients; mix well; cover and refrigerate at least 2 hours. Open one package solid chocolate mint candy wafers. Enclose each wafer in about 1 Tbsp. of chilled dough. Place on greased baking sheet about 2 inches apart. Top each cookie with assorted sugar crystals, a walnut, or a pecan. Bake in moderate oven--375° for 10 to 12 minutes. Makes about 4 1/2 dozen cookies.
Prepare pie shell. Pierce shell with fork on sides and bottom. Brush with slightly beaten egg white. Bake 7 minutes at 400°. Let cool. Melt butter; saute onion and mushrooms. Add salt, lemon juice and dill. Cook until heated. Combine with cream, beaten eggs, salt and pepper. Pour over salmon mixture in shell. Sprinkle with cheese over the top. Bake at 375° for 34 to 40 minutes.
Combine meats, crackers, eggs and milk. Mix well. Shape meatballs by hand or use large ice cream dipper. Place in baking dish.
Boil potatoes in jackets. When done, drain off water and set in refrigerator until cold. Cook bacon and use 1/2 cup grease to saute onions until tender, but not brown. Peel potatoes and put in large bowl. Crumble bacon and put with potatoes, then add the hard-boiled eggs (chopped) to potatoes and bacon. Stir or mix together.
Blend 1/3 cup sugar and the cornstarch into the crushed pineapple and its juice. Cook until thick, stirring constantly. Spread cooled mixture into a 9-inch unbaked pie shell. Blend the cream cheese with 1/2 cup sugar and salt. Add the eggs, one at a time; stir well. Stir in the milk and vanilla. Pour over the pineapple mixture; sprinkle with the chopped pecans. Bake for 10 minutes at 400°, then for 50 minutes at 325°. Cool and hide from the family.
Chop up the dill pickles into small pieces (the amount of pickles depends on your taste; I find the dill chips work better than whole pickles). Chop up onion into small pieces (this also depends on your taste). Add the cream cheese and enough pickle juice to make creamy.
Pour pie filling into a 9 x 13-inch pan. Sprinkle 1/2 of the dry cake mix over the pie filling (store the rest). Drizzle all of the melted butter over the top. Add nuts. Bake at 350° until bubbly and golden brown. Serve warm with ice cream or Cool Whip.
Drain carrots. Melt oleo in a pan with onion. Let simmer. Stir in flour, salt, mustard, pepper, celery salt and cheese. Pour milk in gradually. Grease casserole. Layer everything. Cover with croutons. Bake at 350° for 25 minutes.
Mix flour, sugar, salt, cocoa and soda. Mix vinegar and buttermilk. Add to dry ingredients. Mix food coloring with oil. Add to batter. Bake in three 9-inch greased and floured cake pans at 325° to 375° for 25 minutes.
Blend margarine and onion powder in saucepan. Stir in chicken and uncooked spaghetti. Add mixture of broth, soup, lemon juice, nutmeg and pepper; mix well. Sprinkle mushrooms on top; cover. Bring to a boil; reduce heat. Simmer for 15 minutes or until spaghetti is tender, stirring occasionally.
Brown pork chops in oil. Use the lid of your skillet to drain them in while you cook onion, bell pepper and soy sauce in skillet for 3 minutes. Add water; bring to boil. Add rice; lower heat and place pork chops in skillet. Cover and cook on low about 20 minutes or until rice is done.
Bring sugar and milk to the soft ball stage (238°). When cool enough to handle, form these ingredients into a roll with buttered hands. Wrap the roll in a damp cloth or in waxed paper. Chill and slice.
Tear cake into chunks and place into a large glass bowl. Combine dry gelatin with strawberries and mix well. Pour over cake. Pour prepared pudding on top of strawberry mixture. Add sliced bananas, then whipped topping on top. Garnish with fresh sliced strawberries in the spring and summer. Sliced maraschino cherries can be used in the fall and winter.
Rubber band several crayons together, with coloring tips even. Use to color rainbow stripes or any variety of multi-colored creations.
Peel and cook eggplant in small amount of water until tender. Mash with slotted spoon. Saute onions in bacon drippings or vegetable oil until tender. Add mashed eggplant, seasoning and remaining ingredients. Pour in greased casserole and top with bread or cracker crumbs. Dot with butter and bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Mix sugar, flour and cocoa; add milk and egg yolks. Cook over low heat. When started to boil, add butter and vanilla. Cook until thick. Pour into baked pie shell. Beat egg whites. Add 8 tablespoons sugar and 1 teaspoon vanilla. Put on pie. Brown the meringue about 10 minutes at 325°.
Put roast in a large and deep baking dish. Chop onion and put it on top of roast; cube cheese and put on top of that. Then pour tomato juice over all and put in a preheated 350° oven. Make sure to cover with lid or foil. Cook until done or until tender, around 4 hours. Take out of oven and put macaroni in and stir until all macaroni is covered. Return to oven and cook until macaroni is tender. Let stand a few minutes and enjoy.
Melt oleo, add chicken soup, celery, sage, and (cut up pieces of chicken, if desired). Bake at 400 degrees for 35 to 40 minutes.
Bake brownies according to package directions, but remove a few minutes before finished. Sprinkle broken mint bits on top, spacing evenly. Return to oven for remainder of baking time, to allow mints to soften. Remove from oven and immediately spread melted mints with a table knife. Cool completely before cutting.
Mix oil, egg and 3 ounces 7-Up with electric mixer. Then add Bisquick and 2 ounces 7-Up. Mix well.
Lay coconut out to thaw when you start baking the cake. Bake in two 9-inch pans. When cake is cool, remove from pans and slice each layer in half, making 4 layers. Then beat the whipping cream until stiff. Add 1 cup sugar and beat until sugar is dissolved. Add 2 packages coconut and mix well. Divide this filling into 3 parts and stack layers, putting this filling between each layer. Beat the frosting mix until stiff. Don't underbeat. Spread over entire cake, then add the other 2 packages coconut. Sprinkle over all the cake.
Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) All water should be absorbed. Heat oven to 325°. Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice; sprinkle with nutmeg. Bake, uncovered, stirring occasionally, until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve warm or cold.
Brown meat and drain. Add seasoning, water and olives and simmer 5 minutes. Add sour cream. Press unrolled crescent roll dough into 10-inch pie plate. Pat 1 cup crushed Fritos in bottom of crust. Pour meat mixture on chips and sprinkle cheese on top. Sprinkle remaining chips on top. Bake at 375° for 20 to 25 minutes.
Melt butter in pan and cook chicken. Add garlic and lemon. Drain grease. While chicken is cooking, cook noodles and drain. Combine chicken and noodles and add cream, cheese and wine. Mix well.
Bake in a 9 x 13-inch pan. Top chicken breasts with cheese. Top with soup, mixed with water, then broccoli. Melt butter; mix with water into stuffing and sprinkle. Bake at 350° for 40 minutes.
Combine milk, 1 c. sugar, margarine, flour, baking powder. Add berries. Add juice or water. Pour into greased and floured 9 x 13 inch pan. Sprinkle 1 c. sugar over top. Bake at 375° for 35-40 minutes.
Melt butter. Add beef, onion, garlic and mushrooms. Cook until meat loses its red color, stirring with fork to break up meat. Add wine, lemon juice, bouillon cubes and water. Simmer, uncovered, for 10 minutes. Add noodles, cover and simmer for 15 minutes or until noodles are tender, adding more water if necessary. Season with salt and pepper. Stir in sour cream and heat gently. Sprinkle with paprika and parsley. Makes 4 servings.
Cook rice; drain and put in casserole. Add thawed and drained broccoli. Saute onions and celery in the butter. Put into casserole. Combine soup and cheese. Pour into casserole and mix all ingredients until well blended. Bake in a preheated 350° oven for 35 to 40 minutes.
Season chicken breasts with spices. Line a flat pan with aluminum foil. Place chicken in pan, distribute onion, celery, tomatoes and pepper over chicken. Pour in orange juice and marinate several hours. It's convenient to do this in the morning and forget until mid-afternoon. Cover with foil and bake at 300° for 4 hours. Serve over saffron rice. Slow, long cooking very important. Serves 8.
In a large bowl, thoroughly mix vanilla wafers, confectioners sugar, walnuts and cocoa. Mix in bourbon and corn syrup. Mix well, adding a little more bourbon, if too dry. With hands, roll mixture into 1-inch balls, then roll each into granulated sugar. Store tightly covered. Makes about 36 candies.
Mix the first 4 ingredients together. Bring to a boil while stirring. Cook 2 1/2 minutes. Remove from heat. Add oatmeal, nuts and vanilla. Mix well. Drop by spoonfuls on wax paper and let set until cool.
Cook sliced carrots; don't overcook. Drain and cool. Mix remaining ingredients together, folding over cooled carrots. Cover, let stand for at least 12 hours. It will keep in refrigerator for weeks. Serve cold or at room temperature.
Grease baking dish. Melt 4 tablespoons butter in double boiler and add flour and milk to make a cream sauce. Add cheese spread until melted. Set aside. Melt 1 stick butter in pan with bread crumbs. Spread drained asparagus on bottom of baking dish and add drained peas. Spread 1/2 of bread crumbs over peas. Add drained mushrooms. Pour cheese sauce over mixture and sprinkle remainder of bread crumbs on top. Bake at 400° for 12 to 15 minutes.
Dissolve jello and sugar in water. Fold in other ingredients after jello is tacky on top. Use a 9 x 9-inch pan.
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in broccoli, Parmesan cheese, salt, pepper and nutmeg. Spread 2 cups broccoli mixture in a greased 13 x 9 baking dish. Top with 4 noodles, overlapping if needed. Layer with 2 more cups broccoli mixture, 1 1/2 cups of ham, 2/3 cup Swiss cheese, 4 noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, 4 noodles and remaining broccoli mixture, Swiss cheese and ham. Cover and bake at 350° for 35 to 45 minutes or until heated through. Let stand 15 minutes before cutting. Yields 12 servings.
Saute onion in butter. Add to finely crushed soda crackers. Add beaten egg, seasonings. If mixture is too dry, add boiling water a little at a time. This mixture will be sufficient to stuff a 10 lb. turkey. Delicious and moist!
Peel, pit and mash avocados in a medium sized bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in bowl. To assemble, spread bean dip on large shallow serving platter; top with seasoned avocado mixture. Layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with tortilla chips.
Melt margarine	in baking pan. Mix Bisquick and corn together. Mix well. Knead until can handle easily. Roll out and cut into strips. Put in margarine and turn over to butter both sides. Bake as you do biscuits at 450° until browned as desired.
Cut kolbassi into slices. Cook in water until water boils, then let simmer for about 15 minutes. Drain.
Mix ingredients with mixer. Pour into greased Bundt pan. Bake at 350° for 45 to 50 minutes. Cool. After removed from pan sprinkle with powdered sugar.
Boil chicken and let cool. Take off all fat and bone. Season with garlic salt, salt and pepper. Add half can of the enchilada sauce, half of the cheese, half can of black olives and half of the diced onion. Fry up tacos, just so they are soft. Drain. Arrange in casserole dish, fill with mixture and then top remaining ingredients over all. Bake at 350° for 30 minutes. Serve with lettuce and tomato on side.
Dissolve yeast in warm water. Add brown sugar, salt and 1/2 cup white flour. Mix and let stand for 20 minutes. Into a large bowl put the liquid mixture of milk and malt. The chocolate malt gives rye bread a nice color. Mix together with this: molasses, oil, salt, caraway seed, orange rind and rye flour. Add the first sponge mixture and stir well. Add enough of the white flour to make a dough stiff enough to knead and not be sticky (about 2 cups). Knead well. Grease bowl well and put in dough. Let rise about 2 hours and punch down once. Mold into 3 loaves. Let rise again. Bake about 40 minutes at 350°.
In large saucepan combine all ingredients; mix well. Simmer 10 to 15 minutes. Serve hot in mugs with orange slices floating on top or with cinnamon sticks as stirrers. Makes 14 (1/2 cup) servings.
Mix flour and water thoroughly for thickening. Brown steaks on both sides, then dip in flour, salt and pepper. Cook celery ahead of time, then add to broth and add both to steaks. (You need a large turkey roaster or an electric roaster for this amount.) Chopped onion is available, but not too much. Bake until very tender (2 or 3 hours). After cooking about an hour, add some thickening. Don't use too much, just to slightly thicken juice. When serving, add thickened juice to each serving. Servings should all be the same size, one per person.
Heat oven to 350°. Lightly grease a shallow 3-quart baking dish. Cook potatoes in water, covered, 15 to 20 minutes until tender. Drain well and return to pot. Add butter to potatoes and mash until butter melts. Add milk, eggs, cheese, parsley, salt and pepper and mash until smooth (some small lumps may remain). Spoon into prepared dish. May be made ahead to this point and refrigerated. Bring to room temperature before baking. Bake covered 45 to 50 minutes until puffed and golden. Makes 12 servings. Very easy and delicious!
Melt margarine in baking pan; add honey, lemon juice and peel. Coat both sides of chicken pieces with mixture and bake, uncovered, 1/2 hour on each side. Baste occasionally. Bake until tender in moderate oven at 350°.
Cook peeled sweet potatoes in boiling water until done. Drain and cut up; mash with electric mixer. Add orange peel, orange juice, brown sugar, butter, salt and cinnamon. Add egg and milk; beat until fluffy. Bake at 350° in a greased 1-quart casserole covered for 45 to 50 minutes. Serves 6 to 8.
Brown hamburger and drain. Mix in taco seasoning and water. Simmer 10 minutes. Layer in casserole with taco chips and cheese. Repeat until casserole dish is full. Top with enchilada sauce. Heat in 350° oven until cheese melts, about 20 minutes.
Cook sliced squash in a small amount of water until tender. Drain and set aside. Melt 1 tablespoon butter in a large skillet; saute onion until tender. Remove from heat; add squash and next 3 items, mixing well. Spoon into lightly greased 2 quart baking dish. Bake at 350° for 45 minutes or until golden. Yields 6 servings.
Combine all ingredients; knead until smooth. Roll into small balls; dip in chocolate, if desired. Yield: 50 balls.
Preheat oven to 350°. Combine meats with remaining loaf ingredients. Mix well. Pack into 8 1/2 x 4 1/4-inch loaf pan. Bake 45 minutes.
Mix ingredients. Divide cake into two 9 x 13-inch pans, greased or put wax paper on them. Bake for 20 minutes at 350°. Put Gob Icing between the 2 cakes.
Beat eggs in a large bowl. Stir in oil, sugar, zucchini and vanilla. Sift all dry ingredients together and stir into egg mixture until well blended. Add raisins and nuts, after rolling them in flour to make sure they mix well. Pour batter into 2 (8 x 5-inch) loaf pans. Bake at 375° for 1 hour or until done. When done, remove from oven and allow to cool 10 minutes, then remove from pans.
Combine flour, soda, baking powder and salt; set aside. Combine sugars and shortening; cream until fluffy. Add egg and vanilla; beat well. Add dry ingredients; mix well. Stir in pineapple and nuts. Drop by heaping teaspoonful onto lightly greased sheet. Bake at 350° for 10 minutes. Cool. Yields 5 dozen.
Beat for 5 minutes and pour in buttered pan (9 x 13-inch). Put in refrigerator until cold and cut into squares.
Mix eggs, milk, whiskey and butter. Pour in cake mix and pudding. Beat all ingredients. Add 1/2 the chocolate chips and pecans. Pour batter into a 13x9 inch pan; sprinkle remaining chips and pecans over the batter. Bake at 350° for about 1 hr.
Boil first 4 ingredients together until mixture turns brittle when dropped in cold water. Add vanilla and soda. Pour into buttered platter. Turn in edges and when cool, pull until white and brittle.
Heat water, sugar, spices and margarine in pan until sugar dissolves and margarine melts. Sift flour, salt and baking powder together. Stir in milk and shortening. Cut dough into 12 equal pieces. Roll out dough for 12 dumplings. Place in small aluminum pie tin. Fill with apples that are peeled and cut into small chunks. Sprinkle with sugar and cinnamon and dot with butter. Pinch top together and pour syrup over dumplings. Bake at 375° for 35 minutes.
Bring to a boil the rhubarb, water and sugar. Remove from heat. Add marshmallows. Add jello to rhubarb.
Cover chicken with water; add all other ingredients, except for dumplings, and cook until chicken is tender. Strain stock and discard vegetables. Remove chicken from bones and add back to stock. Make dumplings by mixing flour, butter and milk. Drop by teaspoonfuls into boiling chicken stock. Cook until dumplings are done. Adjust taste with salt and pepper. Thicken with flour and milk.
Prepare rice mix according to package directions; set aside. Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts. Saute 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, soup, and next 4 ingredients. Spoon mixture into a lightly greased 15-inch by 10-inch baking dish or a 4-quart casserole. Top casserole evenly with bread crumbs. Bake at 350° for 45 minutes; sprinkle with remaining 1 cup cheese; bake 5 more minutes.
Drain sardines and mash. Season with other ingredients. Serve on bread rounds, toast or crackers.
Place fish in large skillet. Add wine, salt and pepper, lemon juice. Heat to boiling. Reduce heat and simmer for 3 to 5 minutes or until just done. Spoon liquid over fish frequently. Lift fish from skillet gently. Place on oven proof platter. Cover and keep warm. Reserve 1 c. liquid from cooking fish. In top of double boiler, beat eggs until slightly thickened. Place over simmering water. Add butter; cook stirring constantly 2 to 3 minutes. Slowly add reserved liquid. Peel and slice bananas, arrange over each fish. Cover with sauce and broil until golden (about 2 minutes).
Combine first 7 ingredients, mixing well. Add ground beef and mix thoroughly. Shape into a 9-inch loaf pan; place on a lightly greased rack of a broiler pan. Bake at 350° for 1 1/2 hours.
Put into saucepan the carrots, sugar, water, raisins, margarine, cinnamon, cloves and nutmeg. Bring to boil for 5 minutes. Cool. Sift together flour, baking soda and salt. Stir until blended. Pour into 9-inch mold. Bake at 350° for 50 minutes.
Place bread, sausage and Cheddar cheese in 9 x 13-inch casserole in layers. Mix together eggs and 1 cup milk and pour over layers. Let stand overnight in refrigerator.
Melt butter in 8-inch baking dish. Sift together sugar, salt, baking powder and flour. Add milk and stir. Pour batter over butter. Do not stir. Pour fruit over batter. Do not stir. Bake at 375° for 30 minutes.
Combine sugar, butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until it forms a soft ball when dropped in cold water.
Combine the corn and 1 cup chicken stock in blender. Melt the margarine in pan. Add corn mixture and cook slowly for 5 minutes. Add the 2 cups chicken broth, minced garlic, salt, pepper, oregano and chopped chilies. Simmer for 5 minutes. Remove from heat. May be frozen at this point. Add the remaining ingredients. Heat and serve.
Sift flour, salt, baking powder and soda into bowl. Add shortening and cut in with pastry blender or two knives until mixture resembles coarse meal. Add buttermilk all at once; stir until dough follows fork around bowl. Turn out on lightly floured surface; knead 1/2 minute. Roll 3/8-inch thick; brush with melted fat. Fold over and cut double biscuits. Bake on ungreased baking sheet in hot oven (450°) 12 to 15 minutes. Makes 14 to 16 biscuits.
Brown hamburger. Then drain grease. Mix all ingredients in pan with hamburger. Cook on medium for about 1/2 hour.
Boil broccoli as directed. Heat Cheez Whiz in microwave. Mix all ingredients together. Pour into baking dish and bake at 350° until hot. May be topped with bread crumbs before baking.
Preheat oven to 350°. Cook and drain grease from hamburger meat. Stir in soup mix and cheese mix well. Separate rolls place a tablespoon of meat mixture in center triangle, fold over and seal edges. Place on a baking sheet bake 15 minutes or until golden brown.
Spread refried beans on platter. Spread avocados over bean layer. Mix sour cream and taco mix together. Spread over beans and avocados, covering completely. Sprinkle grated cheese, onions and olives over top. Chill at least one hour. Serve with taco chips.
Combine butter, sugar, egg and bananas together. Add dry ingredients and mix. Add nuts and vanilla. Drop on greased cookie sheet. Bake at 350° about 8 to 10 minutes.
Dissolve jello in hot water. Cut up and dissolve Circus peanuts in jello. Drain pineapple. Use juice to make 2 cups of cold water (if not enough juice, add water for 2 cups). Add to jello. Refrigerate until partially set, then add pineapple and Cool Whip. Place in decorative bowl or mold. Refrigerate until set.
Wash and scrub potatoes. Pierce skin with large fork 3 to 4 times. Bake at 450° for 45 minutes or until fork-tender. Slice potatoes in half lengthwise. Scoop out meat of potatoes with metal spoon, being careful not to tear the skin. Place meat of potatoes in small-medium bowl. Place potato skins on baking sheet. Mash potatoes with potato masher. Add milk and margarine and whip using portable electric mixer. Add additional milk as needed to reach whipped consistency. Just before quitting, season with salt and pepper. Using metal spoons, scoop mashed potato mixture back into potato skins. Use all of the mashed potato and all of the skins. Sprinkle with grated cheese. Put under broiler for about 3 minutes or until cheese is melted. Watch carefully! Garnish with paprika.
Peel cucumbers and slice thin. Combine remaining ingredients and mix. Cover and chill.
Cream together butter and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls, each 2-inches in diameter and 8-inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1 1/4-inches thick. Place on ungreased cookie sheet. Bake at 375° for 12 minutes or until edges are golden brown. Yield: About 5 dozen.
Cook pasta with 1 tablespoon oil. Set aside. Saute garlic, basil, oregano, onion and pepper in olive oil for 3 minutes. Add tomatoes and cook 5 minutes. Add shrimp and simmer 20 minutes. Salt to taste. Serve over pasta.
Cream together butter and all above ingredients. Mix well; will be a little difficult. Chill in fridge 2 hours. Drop by tablespoons on cookie sheet and bake at 350° for 10 to 12 minutes or until slightly brown. Makes about 180 cookies.
Bake potatoes at 400° for 1 hour. Remove from oven and cut in half lengthwise. Remove pulp, reserving skins. Place pulp in mixing bowl. Add onion, salt, pepper, margarine and egg. Beat well, until fluffy. Refill potato skins and arrange in a shallow baking dish with cut sides up. Spoon sour cream over each half. Bake 10 minutes, until tops are lightly browned.
One 16 ounce package of M&M's yields about 1/2 cup green candies.
Blend cream cheese, green onions, garlic powder and Worcestershire sauce. Spread on round flat dish. Spread chili sauce over cheese mixture and top with shrimp. Serve with variety of crackers.
Cream butter until soft. Add sugar and beaten eggs; mix thoroughly. Mix and sift dry ingredients. Add to creamed butter and sugar. Add flavoring; mix well. Put into pastry bag; squeeze onto greased cookie sheet. May be dropped by teaspoonful. Bake in moderate oven (350° to 375°) for 12 to 15 minutes.