HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the peanut butter and butterscotch chips over low heat. Remove from heat and add the potato sticks and marshmallows. Mix, then drop by heaping tablespoonfuls onto a plate that has been lined with wax paper.
Mix in blender 3 to 5 minutes. Bake at 400° for 10 minutes, then 325° for 30 minutes.
Saute hamburger, onion and pepper in skillet. Put all in crock-pot. Cook for 4 hours.
Combine all ingredients except butter. Place in 2-quart casserole dish. Separate butter into 8 pieces and place in mixture. Bake for 45 minutes in 350° oven.
Slice steak across grain into thin slices. Add 2 teaspoons oil to wok and cook meat quickly over high heat. In small bowl, combine beef broth, soy sauce and cornstarch until the cornstarch is dissolved. Set aside. Remove meat from wok. Add remaining oil and cook vegetables, onions and garlic; stir-fry 4 to 5 minutes. Add steak to vegetables. Pour cornstarch mixture into steak until sauce thickens.
In a large bowl, dissolve jello in 2 1/2 cups boiling water. Add thawed orange juice and undrained pineapple. Chill until it begins to gel, then fold in all but a few mandarin orange segments. Chill until firm.
Brown hamburger, onion and green pepper. Mix with spaghetti, soup and tomato juice. Bake for 1/2 hour at 350°.
Preheat oven to 300°. Place pork chops in a 9 x 13-inch Pyrex dish. Top with mushrooms. Next top with chopped onion. Next cover top with Bull's Eye barbecue sauce. Bake for 2 hours.
Heat oven to 375°. Mix 1 cup of baking mix and the water until soft dough forms; beat 20 strokes. Gently smooth dough into ball on floured board. Knead 5 times. Roll dough 2 inches larger than your pie plate. Ease into plate. Cook and stir ground beef and onion until brown. Drain. Stir in salt, pepper, 2 tablespoons of baking mix and Worcestershire sauce. Spoon into pie crust. Sprinkle with shredded cheese. Bake until set, about 30 minutes.
Dissolve yeast in warm water; mix ingredients, including water, in medium bowl. Let rise 30 to 45 minutes, then spread onto two greased pizza pans or large cookie sheet. Add sauce, Mozzarella cheese and favorite toppings. Bake at 425° for 15 to 20 minutes.
Mix together lukewarm water and yeast. Mix boiling water and Crisco and cool until lukewarm. When cool, mix in sugar, salt and yeast. Add flour.
Put first 3 ingredients in a saucepan. Bring to a boil; let boil for 3 minutes. Add vanilla.
Grease and flour tube pan. Blend all ingredients except pecans. Sprinkle 2 tablespoons sugar mixture (1 tablespoon sugar mixed with 1 teaspoon cinnamon) over top. Add rest of batter. Bake at 325° for 1 hour. Let cool in pan. Remove and drizzle over the top, 1 cup powdered sugar and 2 tablespoons milk or lemon juice (optional).
Cream butter, sugar and browning until soft and fluffy. Sieve all dry ingredients together. Beat eggs, sherry, brandy or milk together. Add egg mixture to creamed butter and sugar. Add fruits. Fruits should be lightly floured, if sticky. Add flour and fold in. Do not overbeat when mixing. Bake at 350° for 1 1/2 hours or steam for 2 hours. Yields a 9-inch round or 8-inch square cake.
Combine all ingredients and bake, uncovered, at 350° for 1 hour. (When in a hurry, I microwave 15 to 20 minutes, covered, and stirring after 5 minutes.)
Bake corn bread according to directions on package. Cool and crumble in large salad bowl. Add all other ingredients. Refrigerate 8 hours or overnight. Serves 8 to 10.
Combine first four ingredients. Reserve 1/2 cup of mixture for later. Press mixture into the bottom of a 9 x 13-inch pan. Bake for 10 minutes in 350° oven.
Boil red hots and water together until red hots are dissolved. Take off fire. Add jello; let set until partially set. Add pineapple. Pour 1/2 of mixture into a square or oblong pan; set in refrigerator. Keep other 1/2 in pan. Mix in bowl the cream cheese and milk; spread over congealed mixture. Sprinkle with nuts. Pour the remaining jello mixture over cream cheese. Let set. Good holiday salad!
Preheat oven to 400°. In a 2-quart baking dish, layer half of each of the following: spinach, potatoes, seasoning from potato mix and dry salad dressing mix. Pour on 1 cup boiling water and 1/2 cup milk. Top with all of salmon, distributing evenly. Repeat layers with remaining ingredients in same order, ending with milk. Cover with aluminum foil and bake 30 to 35 minutes, or until hot and bubbling. Let stand 5 minutes before serving.
Mix together with Miracle French or Western dressing. Crush 1 large package Doritos or corn chips. Wait until ready to serve before putting in. Or instead, serve on tortilla shells.
Mix shortening, sugar and eggs. Sift flour, soda, baking powder and salt. Add oatmeal, Grape-Nuts flakes, raisins, nuts and vanilla. Mix and drop on cookie sheet and bake for 10 minutes at 350°.
Let margarine and cheese soften to room temperature. Mix together with mayonnaise and spices. Add crab meat. Spread on split English muffins. Freeze at least an hour or leave in freezer until needed. Cut in quarters and broil until bubbly crisp, about 10 minutes.
Place chicken breasts in greased 9 x 13-inch baking dish. Top each with a cheese slice. Combine soup and wine and spoon mixture over cheese. Sprinkle with stuffing mix. Drizzle margarine over stuffing. Bake at 350° for 45 to 55 minutes.
Combine all ingredients in covered shaker and shake until well blended. Pour into tall glass. Serve with or without ice.
Place all ingredients in bowl and beat with electric mixer until well blended. Pour into greased and floured 9 x 13-inch pan. (Can dust cake pan with baking cocoa.) Bake at 350° for 35 to 40 minutes, 25 minutes for double layer.
Combine first 5 ingredients and then cut in the melted butter. Store in airtight container for quick use in fruit crisps and quick breads and coffee cake toppings.
In large saucepot bring beef bones and 2 quarts water to boiling. Add 1 carrot, 1 rib celery and onion. Reduce heat to low; cover and simmer 1 hour. Strain; discard vegetables. Return broth to saucepot. Chop remaining carrot and celery; add to broth with lentils. Bring to boiling. Reduce heat; cover and simmer 40 to 45 minutes until lentils are tender. Season to taste.
Wash and scrape carrots. Cut into 3 x 1/2-inch strips. Place in saucepan with salted hot water to cover. Cook until tender. Drain and add butter, vinegar and sugar. Cook slowly until translucent. Serve hot garnished with parsley. Can substitute 1 large bag of frozen baby carrots. Serves 6 to 8.
In 4 tablespoons butter, saute onion, celery and zucchini until lightly browned and almost tender, 10 to 15 minutes. Combine with turkey in a 3-quart casserole. In same skillet, brown mushrooms. Add more butter, if necessary. Add to casserole. Brown carrots. Add. Stir wine into skillet plus soups and spices. Bring to boil. Pour over turkey and vegetables. Bake in 350° oven until vegetables are done. Serve with noodles or rice.
Cream butter and sugar. Add egg yolks one at a time to creamed mixture. Save whites for beating. Sift flour, baking powder and cornstarch together. Combine milk and vanilla and add the dry ingredients and milk alternately to creamed mixture, beating well. Beat egg whites until they form stiff peaks. Gently fold them into mixture Pour into buttered and floured cake pans. You may use 3 (8 inch) pans, 2 (9 inch) pans or a 9 x 13 pan (it will be very full). Bake at 350 degrees for 30 to 35 minutes. The oblong pan takes longer to bake, about 40 minutes.
Bake a yellow cake mix; let cake cool. Make Jell-O. Poke holes in the cake. Pour Jell-O over cake. Top with sliced bananas and Cool Whip.
Beat chicken to 1/2-inch thick. Salt and pepper each breast. Lay a slice of ham and cheese on each breast. Roll breast and stick a toothpick to hold together. Dip in egg and bread crumbs. Put in baking dish. Pour on melted butter. Bake at 350° for 20 minutes.
Mix cream cheese, sugar and mayonnaise. Add cranberries, pineapple and nuts. Fold in Cool Whip. Freeze.
Combine oats and sugar with the oil. Let stand at room temperature for 1 hour. Add egg, salt, vanilla and coconut and combine well. The dough will have a crumbled appearance. Place level tablespoons of the dough on greased cookie sheet and bake in a moderate oven (325°) for 12 to 15 minutes or until lightly browned. Makes 3 dozen.
Cut shortening into flour. Combine egg, water and vinegar; pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. Yield: 2 double crusts.
Mix together until creamy. Put one vanilla wafer on bottom of cupcake paper in muffin pan. Fill 1/2 full with cheese mixture. Top with maraschino cherry (half). Bake 15 minutes at 350°. Cool completely at room temperature. Remove paper. If to be kept for a length of time, refrigerate. Makes about 2 dozen.
Beat all ingredients except French bread in medium bowl until creamy. Pack into 2-cup crock or non-metal container; cover tightly. Refrigerate at least 24 hours, no longer than 2 weeks. Remove from refrigerator 1 hour before serving. Sprinkle with grated Parmesan cheese if desired. Serve with toasted French bread.
Boil first 3 ingredients to 300° hard crack. Use candy thermometer. While candy is cooking, prepare cookie sheets with 10x powdered sugar, making several long tunnels. Have a second pan with 1/2 flavoring ready. When candy reaches 300°, add 1/2 of mixture to pan. Add another 1/2 flavoring to cooking pan. Pour into cookie sheets in long, thin strips. Work quickly but carefully. Best to do with 2 people. Let cool, then break into pieces. Will need 3 to 4 prepared sheets. Recipe will make 2 flavors in divided, or add 1 teaspoon for 1 flavor.
Place ingredients in a crock or glass jar. Cover with cheesecloth and let stand for 24 hours. Then cover container and let ferment in refrigerator for 2 weeks. Keep stored in refrigerator in covered jar.
Brown together beef, pork, onion, celery, salt and pepper to taste. Combine; bake at 350° for 1 1/2 hours. Last minute, sprinkle top with chow mein noodles.
Mix all ingredients well. Do not beat. Mix 2 tablespoons cinnamon, 3/4 cups white sugar, 1/2 cups nuts, chopped. Grease pan well (Bundt pan). Sprinkle cinnamon mix and cake batter alternately. Bake at 350° for 1 hour. Cool 2 hours and remove from pan.
Stir cocoa and baking soda. Blend in 1/3 cup oil. Add boiling water. Stir until thickened. Stir in sugar, eggs and 1/3 cup of oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or can use two 8-inch pans (bake for 30 to 35 minutes).
Mix milk, sugar, and flour, adding each slowly to prevent lumping. Melt butter in a deep dish and pour mixture into the butter. Pour peaches and juice in the middle of mixture. Bake at 350° for 45 to 50 minutes. Serve hot or cold.
Melt butter in bottom of 13 x 9-inch pan. Add bread to cover bottom of pan. Put ham, cheese, mushrooms and onion on top of bread. Combine remaining ingredients and beat well. Pour over the ingredients already in the pan. Cover with foil and let stand overnight in the refrigerator. Bake at 400° for 30 to 40 minutes.
Place chicken in 9 x 13-inch baking dish. Pour sauce over chicken. Bake at 350° uncovered for 1 hour or until tender. Makes 3 to 4 servings.
Sift flour, baking powder and salt together; mix sugar (2 2/3 cups) and oil together in mixer. Add eggs, beating well. Add vanilla and orange juice; mix well. Add flour mixture. Mix well. Place apples in a separate bowl and coat well with cinnamon and 1/3 cup sugar. In a floured greased tube pan, add 1/3 batter and 1/3 apples; repeat 3 times, ending with apples as last layer. Bake at 350° for 1 3/4 to 2 hours. Cool in pan on rack one hour. If cake sticks, return to preheated oven for 5 minutes. Now turn on rack and then place on cake plate, top side up. Real good. Enjoy.
Add olive oil to large heated pan. Add garlic, shallot, onion, parsley and celery. Saute until celery is almost tender. Remove from heat. Add bread crumbs, Parmesan cheese, Romano cheese, pepper and salt. Mix. Olive oil may be added if too dry.
In large baking dish, combine cup of chicken, soup, broth and vegetables. Season with salt and pepper. Combine flour, milk and Crisco; pour over chicken mixture. Bake at 375° for 1 hour, or until crust becomes lightly browned.
Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly until well blended, about 2 minutes. Spread filling 1-inch thick on half of the crackers. Top with the rest of the crackers and freeze until firm, about 3 hours.
Place peaches in lightly greased 8 x 12-inch pan. Sprinkle with lemon rind. Combine pie crust mix and brown sugar; sprinkle over peaches. Dot with oleo. Bake at 425° for 15 to 20 minutes. Serve with ice cream.
Put cookies in blender until it looks like dirt; set aside. Cream margarine, cream cheese and powdered sugar. Mix pudding and milk and add to creamed mixture. Fold in Cool Whip. Layer cookies and creamed mixture, ending with cookies. Top with gummi worms.
Sift flour, soda, salt and cinnamon. Add sugar, eggs, oil, strawberries and pecans. Mix carefully. Pour into greased loaf pan or tube pan. Bake in preheated 350° oven for 40 minutes.
Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover; steam 2 minutes until vegetables are tender-crisp. Stir in spaghetti. Combine pineapple juice, soy sauce, cornstarch and sesame oil. Also add green onions. Toss until all ingredients are covered.
Mix 1/2 cup sugar, flour, starch and salt. Add beaten egg yolks, milk, water, vanilla and oleo in large pan. Cook, stirring until thickened; cool. Pour in graham cracker crust. Beat egg whites until stiff; beat in 1 tablespoon sugar. Spread on top of pie and bake at 350° until meringue is slightly brown.
Combine all ingredients, except noodles. Sprinkle the noodles on top of casserole. Bake for 90 minutes at 350°.
Boil sugar and milk 15 minutes. Add dates, cook until a small amount dropped into cold water forms a soft ball. Remove from heat. Add nuts and vanilla, beat until creamy. Pour on damp cloth, roll. When cool, cut into pieces.
Cream butter, 2/3 cup sugar, egg yolk and milk. Add vanilla in small mixer bowl. Combine flour, cocoa and salt; blend into cream mixture. Chill dough about 1 hour or until firm enough to handle. Roll dough into 1-inch balls. Roll in sugar. Place on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes or until set. Fill the thumbprint after baked with vanilla filling.
Combine egg, milk, butter, pineapple, nuts and dates. Sift dry ingredients and add to egg mixture. Blend thoroughly. Pour into greased and floured loaf pan, 9 x 5 x 2 1/2-inch. Bake at 350° for 75 minutes or until loaf tests done.
Preheat oven to 400°. Mix beef, bread crumbs, onion, egg, water, Worcestershire sauce and pepper. Mix well. In 9-inch pie pan, press meat mixture over bottom and sides. Bake at 400° for 15 minutes until brown. Reduce heat to 350°. In bowl, stir together potatoes, cheese, peas and carrots. Spoon into meat shell. Bake for 15 minutes or until cheese melts. Makes 4 to 6 servings.
Heat until boiling; reduce heat and simmer 8 minutes. Pour in jar; add hard-boiled eggs. Store at room temperature.
In double boiler, mix cornstarch and sugar; add boiling water slowly, stirring constantly. Cook until clear. Add butter, beaten yolks, lemon juice and rind. Cook until thick. Pour into baked pie shell; cover with meringue and bake 15 minutes at 350° or until browned.
Tear cake into small pieces. Place in a 9 x 12-inch serving dish. Dissolve gelatin in hot water. Stir in strawberries. Fold in whipped cream. Spoon over cake. Chill until serving time. Yield: 12 servings.
Add dry ingredients to apples. Add oil, vanilla and eggs. Do not use a mixer, stir by hand. Pour batter into greased and floured tube or Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Mix Jell-O with salt, cinnamon, cloves and boiling water. Add cranberry sauce. When thickened, add orange sections and apples. Pour into 6-cup molds. Chill. Serves 12.
In a large bowl, beat with a spoon the eggs. Add the sugar (more or less to taste). Beat until smooth. Add the 3 cans of milk; stir good. Add the 1/2 pint of half and half and vanilla. Pour all into the freezer bucket. Then add 1/2 gallon of milk or whatever it takes to finish filling the bucket. Makes 1 gallon.
Brown beef in skillet; drain and combine with all other ingredients in Dutch oven and bring to boil. Then simmer for 1 to 2 hours. Or you may prepare in crock-pot and let simmer all day long. Serves 6.
Mix together in a 1 1/2-quart casserole the sugar and Karo syrup. Microwave on High 4 minutes. Add and stir well the pecan halves. Microwave on High for 4 to 5 minutes (depending on microwave. I have 600 watt and use 4 minutes 30 seconds). Add baking soda and stir gently until light and foamy. Turn quickly onto very lightly greased cookie sheet or ungreased if Teflon coated. Cool 20 to 30 minutes. Break into pieces and store in airtight container.
Combine graham cracker crumbs and peanut butter. Mix together. Gradually add powdered sugar. Mash into a 9 x 13-inch pan.
Mix all ingredients together and cook in a casserole dish in oven at 350° for 15 or 20 minutes. Take casserole out of oven and place biscuits on top. Let biscuits almost brown, then take casserole out of oven and top with cheese. Put casserole back in oven until biscuits are done and cheese is melted real good.
Mix butter or oleo, water and onion soup. Pour over potatoes and cover with foil. Bake 1 hour at 350° or until done.
Drain fruit. Save all juice. Drain apricots and chop until mushy in a food processor. Dissolve gelatin in 2 cups hot water. Add 1 cup fruit juice. Let partially set up, then add fruit and marshmallows. Allow to set up.
Grate first 4 ingredients. Mix remainder of ingredients well. Simmer 3 minutes. Mix all together and simmer 30 minutes. Can or freeze whatever you want or keep refrigerated.
Melt shortening in skillet. Add chopped onion, chopped green pepper and ground beef. Cook until brown, stirring constantly. Season. Add noodles, tomatoes and grated cheese. Steam slowly on low temperature for 30 minutes.
Mix all ingredients and it is best made the night before using, in order for garlic to season well. Use garlic freely.
Heat oven to 350°. Beat eggs, sugars, dressing and vanilla at medium speed with electric mixer. Add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch baking pan. Bake for 12 to 15 minutes, or until lightly browned. Cool 10 minutes.
Blend vinegar slowly into mustard in saucepan. Add water, sugar, salt, celery seeds, mustard seeds and cloves. Simmer 10 minutes. Cool. Place eggs into glass container. Add sliced onions in container with eggs. Pour cooled mixture over eggs and onions. Cover. Allow to marinate in refrigerate for several days before serving. Marinade may be used for a second dozen eggs.
Boil water to cook rabe. When boils, put in broccoli rabe until tender. Drain most of water. Add oil, garlic, capers and diced olives. Combine mixture.
Combine flour, salt and 1/4 cup sugar in large bowl. Cut in margarine with pastry blender until mixture looks like meal. Dissolve yeast in very warm water. Add to flour mixture with egg yolks and cooled milk. Beat well; refrigerate overnight. Roll one-half chilled dough into 12 x 10-inch rectangle. Brush with melted margarine or butter; sprinkle with mixture of 1/4 cup sugar and the cinnamon. Beginning at wide side, roll as for jelly roll. With sharp knife, cut roll into 1-inch slices. Place in greased muffin cups. Roll and cut other half of dough same way. Cover; let rise about 1 hour in warm place. Bake at 375° for 20 minutes until golden brown. Remove from pans while hot.
Mix shortening, peanut butter, sugars and egg. Add remaining ingredients. Shape in 1-inch balls. Bake at 375°.
Combine rice and vegetables in boiling water in saucepan. Simmer for 5 minutes. Saute onion in butter in skillet. Stir into rice mixture. Season to taste. Serve immediately. Yield: 4 servings.
Slice the banana. Put in a blender. Add milk. Mix 30 seconds on low. Add ice cream and blend on medium until smooth.
Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook. Just before eggs are thickened throughout, but still moist, stir in bacon. Sprinkle with chives.
Precook vegetables separately; drain. Blend soups and milk. Saute cereal in margarine; mix in curry powder. Combine ingredients; pour into greased casserole. Bake, uncovered, at 350° for 30 minutes.
Mix all ingredients in a jar and shake well or blend in a blender. Refrigerate in a covered container. Will keep for weeks. Yields 1 1/4 cups.
Blend cornstarch, mustard and sugar in saucepan. Gradually, stir in syrup, vinegar and water. Add raisins and margarine. Bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Pour over ham in baking dish. Bake at 325° for 25 to 30 minutes.
Combine mashed potatoes, milk, butter, honey and salt. Sprinkle yeast into warm water. Let stand for 5 minutes. Add yeast mixture, eggs and 3 cups flour to potato mixture. Beat with wooden spoon. Gradually add flour until dough forms. Knead on floured surface for 10 minutes, adding more flour if necessary. Place dough in greased bowl. Cover with towel and let rise until double. Punch down. Divide dough into thirds. Shape into loaves. Place in three 5 x 9-inch bread pans. Cover and let rise until double. Bake at 350° for 35 to 45 minutes or until golden brown. Brush tops with butter. Cool. Makes 3 loaves.
Mix eggs and Ricotta cheese. Set aside. Brown meat. Drain. Add taco seasoning and tomatoes. Cook 10 minutes. Add onions and chili. Layer in 9 x 12 baking pan.
Heat heavy pot (no oil). When hot, place the green onions on bottom of pot, place pork on top of the green onions, then drizzle sherry wine over the pork until it sizzles for several minutes. Add mashed ginger, soy sauce and water to cover almost 3/4 of the pork. Bring to rolling boil, then reduce to low heat and simmer, covered, for an hour, turning occasionally to brown pork. After an hour, add sugar. Additional soy sauce and water may be required (add as necessary). When nice and brown (minimum of 2 hours), and when pork is easily pulled with chopsticks, boil pot of water, drop spinach leaves into boiling water for a couple of seconds and drain immediately.
Mix powdered sugar, coconut, butter, milk and pecans. Make into balls and chill 1 hour. Melt chocolate chips and paraffin over double boiler. Keep mixture warm. Dip each ball by a toothpick in chocolate mixture. Place on cookie sheet and chill a few minutes. Makes 100 balls.
Fry bacon and drain. Cook and stir onion and celery in 2 tablespoons of reserved bacon fat until tender, 6 minutes. Stir in potatoes, broth, water, thyme and pepper. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Stir in milk and bacon. Heat just until hot.
Combine ingredients, except coating. Drop by heaping teaspoonfuls onto waxed paper. Roll in balls; refrigerate 1 to 2 hours. If mixture is too soft to form balls, refrigerate first, then shape balls. Dip chilled balls of coconut mixture in coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or fork, lift balls out of chocolate on waxed paper. Place candies in refrigerator to harden. Store in tightly sealed container. Makes about 5 dozen.
Chop onion and celery. Saute in butter until soft. (Do not brown.) Add broth and simmer 30 minutes. Dice potatoes and cook. Add to mixture. Just before serving, add half and half along with milk. Do not boil after adding milk.
Fry or scramble eggs in bacon drippings in cast-iron skillet. Pour hot chili sauce over eggs. Serve immediately with hot tortillas. Makes 2 servings.
Brown onion, celery and green pepper with meat. Cook until barely done, adding as little water as possible. Add remaining ingredients. Makes a large amount.
Cream sugar with butter and blend vanilla and 2 tablespoons milk into mixture. Gradually stir remaining milk into frosting until desired consistency is reached.