HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let bread dough rise as directed, then press out on a greased cookie sheet. Brown sausage. Add chopped onion and green pepper. Cook until tender. Stir in raw egg. Add 6 to 8 crushed crackers to absorb moisture. Spread on bread. Roll up and seal, placing sealed side down. Bake at 350° for 15 to 20 minutes or until brown. Slice and serve hot.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels and vanilla extract, stirring until morsels are melted and mixture is smooth. Transfer to large mixer bowl. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and remaining Nestle Toll House mint morsels. Spread into greased 9-inch square baking pan. Bake 25 to 35 minutes, just until center is set. Cool completely. Cut into 2 1/4-inch squares. Makes 16 brownies.
Blend thoroughly first 5 ingredients in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Fold in whipped cream and vanilla. Pour into buttered 1-quart mold. Chill until firm (about 4 hours). Unmold on large serving dish. Garnish with fruit.
Slice bread in half; butter both pieces. Mix all other ingredients except cheese; spread mixture on buttered bread. Place bread on cookie sheet lined with aluminum foil. Bake for 20 minutes at 350°; ten minutes before end of baking, place cheese on top of mixture.
Spread cream cheese on large plate with edges slightly up. Spread chile sauce, mixed with mustard, on top of cream cheese. Sprinkle basil, tomato, pepper, pepperoni and cheese on top. Add crackers around edge of pizza before serving.
Clean squirrel. Wash good and brown meat. Add onion, bell pepper and parsley. Let simmer. Add water, salt, rice, pepper and Kitchen Bouquet. Stir. Bring to a boil, then lower fire and cover. Let cook until rice is puffy. Now enjoy some good cooking.
Never use internal organs, such as livers, hearts, gizzards or kidneys in making stock. They contain blood which gives stock a very strong and unpleasant taste.
Mix all the ingredients in a large container that can be sealed for storage. Use 1/4 cup mixture for each cup of hot chocolate mix with hot water.
Mix all together. Pour into 2-quart greased casserole and bake at 350° for 1 hour.
Prepare dinner as directed on package. Brown meat; drain. Add onion and green peppers; cook until tender. Combine ingredients. Spoon into 1 1/2-quart casserole. Bake at 350° for 20 minutes.
Preheat oven to 350°. Melt margarine in a casserole dish; add rice, onion soup, water and soy sauce. Lay chicken pieces on top of rice mixture. Spoon on soups. Cover and bake 1 hour. Uncover and bake 30 minutes to brown.
Sift together flour, soda, cloves and cinnamon. Add to other mixture with cut up dates. Place complete mixture in refrigerator overnight. Bake at 350° for 7 to 10 minutes. Drizzle powdered sugar frosting when taking them from the oven.
Mix yogurt with the Cool Whip and pour into graham cracker crust. Freeze until firm, about 4 hours. Then thaw 30 minutes before serving.
In a screw-top jar, combine olive oil, vinegar, garlic and salt. Cover. Shake until well blended. Chill until serving time.
Wash plums and cover with water in large kettle. Cook until tender, cool. Remove pits and chop. To plums add sugar, grated lemon peel, slices of oranges and lemon. Cook together until thick and clear. Add walnuts. Seal in hot sterilized jars. Makes 6 jelly glasses. Excellent with beef.
Combine ingredients with electric beater until light and fluffy. Roll into little balls with floured hands. Place into a pan with tablespoon melted margarine and cook until done.
Mix together and pour into unbaked pie shell. Bake for 30 to 35 minutes, at 350°.
Place cereal in a large mixing bowl. Microwave chocolate chips, peanut butter and butter until melted; mix well and pour over cereal. Coat cereal with mixture. Put powdered sugar in a large plastic bag. Put coated cereal in same bag. Shake until cereal is coated with powdered sugar. Your snack is now ready to eat!
Pour off water from grated potatoes. Add remaining ingredients; beat well. With spoon, drop mixture into hot oil. Fry on both sides until crisp and golden brown. Drain on brown paper or paper towels.
Mix all ingredients. Shape into balls the size of a walnut. Place on ungreased cookie sheet. Press down with fork (dipped in flour to prevent sticking). Bake at 350° for 10 minutes or until slightly browned.
Mix pistachio pudding into the Cool Whip. Add remaining ingredients and mix well. Serve.
Combine milk and egg yolks at low speed. Slowly add juice mixture until well blended. Pour into a graham cracker pie shell. Bake 8 minutes in a 350° oven. Cool and refrigerate overnight. Before serving, top with whipped cream or meringue and lime slices, if preferred.
Melt margarine in 9 x 13 pan. Mix together all other ingredients and coat chicken. Place, skin sides down, in pan. Bake 35 minutes (425°); turn. Bake until done, 15 minutes.
Pour boiling water over oatmeal and let stand 5 minutes. Mix sugars, oil and eggs and beat well. Add dry ingredients and oatmeal. Add vanilla and beat well. Bake in a 350° oven for 50 to 55 minutes in a 9 x 13-inch oblong pan.
Wash squash. Slice. Cook gently with salt and water. Drain water. Mash butter into squash. Add rest of ingredients. Stir. Bake at 350° in buttered casserole dish for 20 to 30 minutes until set.
Cream oleo and sugar. Blend in eggs. Add chilies, corn and cheese. Add corn meal; mix well. Pour in a greased pan and bake at 400° for about 30 minutes.
Cream softened cream cheese and sugar until light and fluffy. Beat in peanut butter. In separate bowl, beat pudding and milk. Let set about 10 minutes. Combine pudding mix to creamed mixture; stir well. Add Cool Whip. Blend. Pour in a pie shell. Chill well before serving. Garnish with chocolate shavings or Cool Whip.
Cook spinach and drain well. Squeeze. Combine spinach with all ingredients; mix well. Shape spinach mixture into 3/4-inch balls. Place on cookie sheet at 325° for 15 to 20 minutes. Yields 11 dozen.
Mix brown sugar and flour together; add the beaten egg yolks and milk. Cook in double boiler or copper bottom pan until mixture is real thick; stir constantly. Do not let it scorch. Add vanilla and butter. Let cool, then put in baked pie shells. Cover with meringue. Makes 2 pies.
Brown bacon; crumble after frying and drain. Brown hamburg and onion. Mix all ingredients in a 9 x 13-inch baking pan and bake at 350° for 1 hour.
Cook the cut up onion and margarine in a small pot. Drain can of salmon. Dump salmon in a bowl and take the bones out if you desire. Mash the salmon up a little and cook a while in the pot of onion and margarine. Put milk in a bigger pot and start to warm. After salmon and ingredients have cooked a little while, dump into milk and serve when it gets hot enough. Add salt and pepper to taste.
Combine all ingredients. Shape into small balls and freeze on cookie sheet. Store in Ziploc bags in freezer overnight. Bake at 350° for 20 minutes.
Beat cream cheese and mayonnaise together until smooth, add all other ingredients mix well, roll into ball and refrigerate.
Add together dates, boiling water and soda. Sift flour, cocoa and salt. Cream shortening and sugar; beat until fluffy. Add eggs alternately. Add flour and date mixture, blending well after each addition. Add vanilla. Spread in greased 13 x 9 1/2-inch pan. Sprinkle with nuts and chocolate chips on top of cake. Bake at 350° for 45 minutes. Cool.
Preheat oven to 350°. Beat egg whites until foamy. Add cream of tartar. Add sugar 2 tablespoons at a time. Beat until stiff. Add vanilla, pecans and chips. Stir. Drop by teaspoonful onto foil lined cookie sheets. Place in preheated oven (350°). Turn oven off. Do not open door for 8 hours.
Mix dry ingredients together in a baggie. Shake chicken to coat. Put coated chicken on a cookie sheet with melted butter. Cook 30 minutes at 425°. Turn over; cook 15 minutes more.
Mix thoroughly salt, vegetable shortening and flour until forms tiny beads throughout. Add water. Mix well. Divide into portions (appropriate amounts for 1 pie crust). Wrap each portion in plastic wrap first, then in foil. Freeze until ready to use. Can be kept 3 to 4 months in freezer if wrapped well.
Boil til she's done, then bone it. Remove fat and skin. In a large bowl, mix the old girl, after chopping her up, with celery and pimento. Set aside. Meantime, melt 3 1/2 packages plain gelatin in 1 cup of chicken stock. Add mayonnaise, vinegar, lemon juice, mustard, salad dressin', salt and pepper. Mix real good and press into a glass dish. Chill and yawl have got a scrumpous dish.
Add the hot water to the raisins; let cool. Cream together the shortening, sugar, eggs and pumpkin. Sift together the flour, cinnamon, soda, cloves, allspice, baking powder and salt. Add nut meats. Mix together. Pour into 2 loaf pans and bake in preheated 350° oven for 1 hour.
Melt cheese; add uncooked sausage. Add Bisquick. Mix well. Make into balls and bake at 375° to 400° for 10 to 15 minutes.
Cook beef, green pepper and onion in a large frypan until browned. Drain off excess fat. Add tomatoes, water and seasoning. Heat to boiling. Stir in rice. Cover and cook over low heat about 25 minutes until rice is tender. Add little water during cooking if needed.
Steep tea bags in boiling water for 4 minutes (no longer). Add to cold water. Add pineapple juice, orange juice, lemon juice, sugar and cloves. Simmer (do not boil) until hot. Serves 16.
Heat oven to 375°. Separate wings at joints. Cut off tips. Mix ingredients and pour over chicken. Cover and refrigerate overnight. Drain chicken, saving marinade. Place chicken in baking dish. Bake 30 minutes, brushing occasionally with marinade. Turn chicken and bake 30 more minutes.
Place lettuce in salad bowl. Add cauliflower. Spread mayonnaise evenly over cauliflower. Add bacon and cheese. Cover and refrigerate 3 to 4 hours. Toss gently just before serving. Yields 8 servings.
Mix all ingredients together and pour into a greased cookie sheet. Bake at 350° for 15 to 20 minutes. Do not brown.
Drain corn. Place in a shallow 9-inch dish. Saute green onions in butter; sprinkle with brown sugar. In small bowl, combine sour cream, mustard, black pepper and Cheddar cheese. Spoon mixture over corn and onions; sprinkle with Parmesan. Bake for 30 to 35 minutes at 375°.
Spread peaches in a 9-inch square baking pan. Combine margarine, milk, flour, baking powder, salt, vanilla and 1/2 cup sugar in a bowl. Mix well. Spoon evenly over peaches. Mix 1 cup sugar with 1/2 cup water. Pour over top of batter. Bake at 350° for 1 hour.
Blend sugar, salt and sugar. Add eggs, flour, soda, bananas and pecans. Bake in well greased loaf pan at 350 degree oven for 40 minutes or until done.
Boil oleo, brown sugar and Karo syrup 5 minutes. Stir in baking soda. Pour over corn. Put in oven at 250°. Stir from bottom up every 15 minutes for about 45 minutes. (Watch it carefully.)
Quarter pheasants or half quail. Dip in seasoned flour and brown in butter. Set aside. Saute mushrooms, almonds, onion and celery in butter. Place game in Dutch oven over sauteed mixture. Cover and bake at 350° for 1 1/2 hours. Add cream, salt, pepper and sherry. Cover and bake an additional 30 minutes or until birds are tender. (Can cook in glass dish, just watch closer.)
Cream together the butter, sugar, brown sugar and eggs. Mix dates, pineapple, cherries and nuts with 1/2 cup flour, mix well, add whiskey. Mix all ingredients together and drop by teaspoon onto slightly greased cookie sheet. Bake at 325° for 18-20 minutes. Makes 8 dozen cookies. These freeze well.
Break the crackers into 3 sections and line bottom of a 10 x 15 1/2-inch jelly roll pan. Bring butter and sugar to a boil and boil 3 minutes, stirring constantly. Pour evenly over crackers and add pecans. Bake at 350° for 12 minutes. Let cool a few minutes and lift out with spatula onto wax paper or foil to cool completely. Yields 40 bars.
Spread one side of crackers with peanut butter. Place one marshmallow on each of 24 crackers. Place remaining crackers on top of marshmallows. Lo-top hats!!
Combine butter, hot water, candy oil and several drops of food coloring in a medium bowl. Gradually add confectioners sugar, mixing thoroughly to make a very stiff, smooth candy. Shake small plastic or rubber molds in granulated sugar. Press a small amount of candy into each mold, leveling off the bottom. Unmold onto waxed paper and "dry" lightly covered at room temperature for at least 24 hours. Store airtight in a cool, dry place.
Mix all but nuts and chips. Sprinkle on top. Bake 20 minutes at 450° or lightly brown.
Cream the butter, then add both sugars and cream until light and fluffy. Add eggs and vanilla. Dissolve baking soda in 1/8 cup hot water and add to mixture. Blend in flour well. Stir in nuts. Using a cookie scoop or level soup spoon, drop dough onto a greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Beat oil and eggs together. Add sugar, flour, baking powder, baking soda, cinnamon, nutmeg, apple, raisins and apple juice. Mix well and pour into a lightly greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes. These freeze well. Yield: 24 servings.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan and line the bottom with parchment or waxed paper. Sift together 2 1/2 cups flour and baking soda; set aside. In a small bowl, combine bananas, milk, honey and vanilla; set aside.
Finely chop chipped beef; add some to cheese mixture and other ingredients. Form into ball; roll ball in remaining chipped beef. Serve with party crackers.
Mix with fork Crisco, flour, baking powder, salt and egg. Add water and mix with fork until ready to roll. Roll thin and cut into squares (about 2 inches). Drop in boiling broth. (Be sure each piece is wet before adding another to prevent sticking together.) Cook stewing chicken until tender. Remove chicken from pot. Add potatoes and onions to the broth. When the broth returns to boiling, drop the above pot pie in according to directions. Cook over low heat until potatoes and onions are soft and pot pie is done (approximately 45 minutes). Fifteen minutes before it is done, add a pack of peas. Serve with the chicken or cut chicken into small pieces and add to the pot.
Soften butter to room temperature. Sift flour, salt and baking powder together. Separate eggs and beat yolks until they are lemony. Beat whites until they form stiff peaks. In large mixing bowl, cream butter and brown sugar.	Add yolks, mixing well. Dissolve instant coffee in water and then mix with milk and vanilla. Add alternately with dry ingredients; mix well after each addition. Fold in egg whites and pecans. Bake in oiled and floured 10-inch tube pan for 1 hour 30 minutes at 325°. Let cool and serve plain or with whipped cream.
Bake shell at 375° for 15 minutes. In mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon; pour into shell. Bake 30 minutes or until set. Cool. In skillet, cook apples in margarine until tender. Arrange on pie; top with glaze. Refrigerate leftovers.
Dissolve yeast in 1 cup of the water; let stand 5 to 10 minutes. In large bowl, mix 2 cups water, sugar, oil and salt; stir. Add flour and yeast alternately, mixing well. Knead for 10 minutes or until dough is smooth and elastic. Set dough to rise in an oiled bowl; mix down every 10 minutes for 4 times; let rise 10 minutes more, then divide dough into thirds. Shape each into long loaf and place on greased cookie sheet. Make 3 slashes diagonally on each loaf. Cover and let rise for 45 minutes. Bake at 350° for 35 to 40 minutes.
In saucepan, just cover squash and onion with water. Cook until tender and drain. Mix with cheese, eggs, sugar, salt and pepper. Pour into greased 1 1/2-quart baking dish. Blend butter, crumbs and almonds and sprinkle on squash. Bake at 400° for 20 minutes or until done. May be prepared ahead. Serves 8.
Beat sugar and butter. Add eggs, beat and add syrup; mix well. Add flour and nuts. Bake 20 minutes at 350° in greased pan.
Grate cheese very fine, then warm to room temperature. Beat together with soft butter until fluffy. Stir in Port gently so as to leave streaks of color. Press into a ball and roll in nuts, paprika or parsley or pack in serving crock. Refrigerate a few days before using. Serve at room temperature. Makes about 2 1/2 cups.
Combine the pineapple, Cool Whip, nuts, lemon peel, lemon juice and reserved pineapple syrup. Stir to blend. Spoon into crust. Cover and freeze for several hours until firm.
Beat eggs and add sugar, syrup, vanilla and flour. Mix well and add pecans. Pour into the unbaked pie shell and bake at 300° for 40 minutes.
Mix all ingredients in a large bowl. Chill 1/2 hour. Preheat oven to 350°. Grease cookie sheets or line with parchment paper. Roll spinach mixture into small balls. rounded tsp. or tbsp. Bake 15 minutes.
Mix ingredients (except Sprite) in a gallon container. Add enough water to make a gallon. Freeze in 2 Ziploc bags at least 2 days before ready to serve. Defrost one hour before serving. When ready to serve, add one 2 liter bottle of Sprite or Slice per bag. Should be icy and slushy. Is a delicious punch for parties or showers.
Core apples. Peel and bake at 350° for 1 hour or until done.
Mix margarine, sugar, graham cracker crumbs and peanut butter. Place in 9 x 13-inch oblong pan. Pour melted chocolate over peanut butter mixture. Refrigerate for at least 30 minutes. Cut into squares.
Boil potatoes with skins on. Let cool. Slice 1/4-inch thick. Deep fry until golden brown. Drain on paper towel. Put on plate and cover with cheese and sprinkle with bacon bits.
Place 2 long sheets (crossways) of heavy-duty aluminum foil in 13 x 9-inch pan. Place roast in center. Cover roast top and bottom with celery soup, then sprinkle all over with dry soup mix. Wrap very tightly. Bake at 325° for 3 hours. Do not touch until completely baked. Open and you will have roast with its own gravy.
Dipping Batter: Mix beaten egg, milk, flour, salt and baking powder. Dip meat in mixture and fry until golden brown.
Drain asparagus, reserving a few pieces for garnish, if desired, and place in shallow 1-quart baking dish with red pepper.
Preheat oven to 400°. Grease the muffin tin or line with paper muffin cups. In a bowl, mix together all the dry ingredients. In a small bowl, mix together the egg, milk, margarine and brown sugar. Beat. Stir in blueberries and nuts. Pour the wet ingredients into the dry ingredients all at once and fold in until the dry ingredients are just moistened. Spoon batter into the muffin cups. Bake until lightly browned, about 12 minutes. Serve warm.
Melt caramels in hot water in top of double boiler over boiling water. Let cool. In large bowl, cream butter. Add sugar about 2 tablespoons at a time. Cream until light and fluffy. Beat in flour, salt and beaten eggs. Stir in the melted caramels. Add milk, vanilla and pecans. Pour into unbaked shell. Bake in 425° oven for 15 minutes which has been preheated. Turn oven off and let set in oven 15 minutes.
Put pear halves onto serving dish. Put 1/2 to 1 teaspoon mayonnaise in scooped-out area of pear. Top with grated cheese and cherry. This can also be made with peach halves.
Mash the strawberries; add the sugar. Let stand 20 minutes, stirring occasionally. Heat the water and Sure-Jell; stir into berry mixture. Stir 2 or 3 minutes. Put in jars or containers; let stand 24 to 48 hours, then put in freezer. This is very, very good!!!
Butter 9 in. springform pan. Combine crumbs, butter, sugar in small bowl and mix well. Pat crumb mixture over bottom and 3/4 up sides of prepared pan. Chill thoroughly.
Mix all ingredients together. Put into a glass baking dish. (We use a 9 x 13-inch Pyrex dish.) Cover with a sprinkling of cashews. Bake at 350° for 45 minutes.
Beat eggs well. Add sugar, flour and milk. Cook until coats spoon. Let cool. Add Pet milk, whipping cream and vanilla. Pour in freezer can and freeze with plenty of ice and salt.
Combine all ingredients except egg whites. Beat egg whites and fold in. Bake at 350° in three 9-inch cake pans. Cool and frost.
Whip the cream cheese until soft and fluffy. Beat in peanut butter and sugar; slowly add milk. Fold in whipped topping. Put into graham cracker crusts, sprinkle top with peanuts, then freeze. Makes 2 pies.
Mix. Pour into greased 13 x 9-inch baking dish. Cover. Refrigerate overnight. Bake at 350° for 1 hour.
Blend cheese with butter; stir in flour, salt and paprika. Mix well. Wrap one teaspoon dough around each olive, covering completely. Arrange on slightly greased baking sheet. Refrigerate. Bake puffs in 400° oven for 10 to 15 minutes. Serve warm.
Combine butterscotch pieces and peanut butter in double boiler. Cook and stir over hot water until mixture is smooth and melted. Remove from heat and stir in corn flakes and coconut. Drop by teaspoons onto waxed paper. Chill until set.
In a large skillet on high, put 3 tablespoons margarine, cut up chicken breasts, cut up cabbage, cut up zucchini, cut water chestnuts, cut onion and 3 tablespoons soy sauce. Cook on high 10 to 15 minutes.
Melt butter and let cool to room temperature. Beat eggs until foamy, then add flour, sugar, brown sugar and blend in butter. Stir in chocolate chips and nuts. Pour into pie shell and bake at 325° for 1 hour. Serve warm with whipped cream or ice cream. May be frozen.
Fry bacon and chop. Brown hamburg and onion. Mix all together. Bake at 350° for 1/2 hour.
Mix sugar, cocoa, flour and salt in a heavy saucepan. Add water and butter; cook to boiling. Lower heat; cook for about 8 minutes longer. Stir constantly. Cool. Add vanilla. Makes about 2 1/2 cups.
Mix salsa suprema and Italian dressing. Mix with angel hair noodles (cooked as directed). Chill overnight. Before serving, add sliced vegetables such as tomatoes, mushrooms, green onions, radishes, peppers, cucumbers, etc. Add more dressing, if needed.
Spray skillet with cooking spray; place over medium heat until hot. Add onion and saute until tender. Remove from heat and add to mixture the	cheese, egg and seasoning. Set aside. Cut phyllo sheets lengthwise into 2-inch strips; brush 1 strip with melted butter. Place 1 teaspoon cheese mixture at base of phyllo strip; fold like a flag into triangles. Place seam side down on greased cookie sheets; brush with melted butter. Bake at 350° for 20 minutes.
Spread biscuits to fit shape of 9 x 11-inch pan; cover entire bottom. Spread cooked and crumbled bacon and sausage evenly on top of biscuit layer, then ham. Mix eggs in large bowl. Add cheese to egg mixture or sprinkle on top of bacon and sausage. Pour egg mixture evenly into pan and bake at 350° for about 30 minutes or until done. Cut into squares, circles or pizza shapes. Enjoy.
Cook squash. Add salt, cinnamon and a dash of nutmeg. Beat egg yolks. Fold into squash. Beat whites until stiff. Fold into the mixture. Bake in pan placed in a pan of hot water 1-inch deep in water. Cook about 30 minutes.
Blend cake mix according to box directions. Pour half of batter into greased pan. Bake at 350° for 15 minutes. Melt caramels in butter and milk. Pour over the partially cooked cake. Sprinkle with half of the chocolate chips and half of the pecans. Pour the remaining batter over the chips and pecans. Add chips and pecans for top layer. Bake at 350° for 20 to 25 minutes. Enjoy!!
Mix ingredients together except oil. In skillet, fill with 1/4 inch oil and heat. Drop potato mixture 1 tablespoon at a time into oil and flatten with spatula. Fry Latkes for 2 minutes. Turn over and fry until brown. Serve while warm.
Cream butter, salt and 1 cup sugar until fluffy. Add milk and remainder of sugar, alternating until spreading consistency and add vanilla.
Pour 1 cup water into saucepan. Add butter. Bring to boil. Add flour. Stir until well mixed. Remove from heat and let cool for 2 minutes. Beat in eggs, one at a time, beating well after each. Spread in greased 9 x 13-inch pan. Bake at 400° for 30 to 35 minutes.