HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients completely; roll into 1-inch balls, then in powdered sugar. Store in icebox in airtight container. Makes 4 dozen.
Drop by teaspoonfuls on wax paper. Let stand 1-2 hrs at room temperature.
Preheat oven to 350°. Cook noodles according to box directions; drain. Mix the soup, milk and pepper over medium heat. Once mixture becomes smooth and creamy, add cut up broccoli. After several minutes, add chicken (drained) and 1 cup grated cheese; mix well. Add mixture to noodles in large oblong casserole dish. Cook for 20 to 25 minutes at 350°. Add remaining cheese; put back in oven for about 5 minutes.
Cook until ropes and add dates and nuts. Beat until it begins to harden. Roll in damp cloth and store in icebox.
Heat oven to 350°. Sift flour. Resift flour with soda. Beat egg whites. Cream sugar, oleo and Crisco. Beat in egg yolks, one at a time. Add flour and soda, buttermilk and vanilla. Fold in egg whites. Mix in coconut and nuts. Put in 3 prepared layer pans. Bake for 25 minutes.
Cream butter and sugar. Stir in flour, pecans, orange rind and vanilla. Shape into small balls and place on ungreased cookie sheet. Bake at 300° for 35 minutes. Cool slightly and roll in powdered sugar. Makes 3 dozen.
Combine cracker crumbs and butter; stir well. Set aside 2 tablespoons crumb mixture. Press remaining crumb mixture into an ungreased 15 x 8 x 2-inch dish. Bake at 350° for 8 minutes. Cool. Place cream cheese in large bowl; beat on high speed until fluffy. Add powdered sugar; mix well. Set aside. Combine whipped topping mix, milk and vanilla in large bowl. Beat on high, 4 minutes or until fluffy. Fold into creamed mixture. Spread 1/2 of topping mix over crust. Spoon on pie filling. Spread remaining topping. Sprinkle remaining crumbs on top. Chill 8 hours. Serves 12.
Mix the ingredients together. Use a couple tablespoons mix per drink. Add vodka, Clamato or tomato juice. Celery stick and/or lime wedge, Tabasco, celery salt, salt and pepper can be added to taste. Balance of mix can be refrigerated for future use.
In a bowl, stir together sugar, cornstarch and egg yolks. Pour into heated milk. Bring to a boil and cook until mixture thickens. May need to add a little more milk. Take off heat and add 1 stick margarine, vanilla and coconut. Pour into 2 baked pie shells.
Pour boiling water into a tall container, tall as needed for ears of corn. Place 1/2 to 1 stick of butter or margarine in container of hot water. Place on plate. Dunk cooked corn. No mess and butters corn all over.
Cream shortening. Add sugar. Add in the eggs. Add baking soda and baking powder. Add bananas and sour milk. Add vanilla. Add flour and beat until creamy. Pour into greased and floured bread pans until 3/4 full. Bake at 350° for 30 minutes or until toothpick comes out of loaf clean.
Cream butter and sugar. Add milk, eggs, baking powder, vanilla and graham cracker crumbs slowly and mix well. When well mixed, add enough milk or water to make batter almost as thin as cake dough. Pour into muffin tins. Bake at 375° for 30 to 35 minutes.
Season pork chops; brown and place in casserole. Arrange sliced onion on top of chops. Pour over tomato soup, diluted with water. Cover and cook at 350° for 1 hour.
Mix together all ingredients and roll into bite-size meatballs. Brown and drain thoroughly on paper towels.
Melt butter and chocolate chips in saucepan. Add powdered sugar; stir to mix. Blend in evaporated milk and cook until thick and smooth, stirring constantly. Remove from heat; add 1 teaspoon vanilla. Pour into quart canning jar. Store in refrigerator.
In a large skillet, saute onions and garlic. Add salt. Cook (stir occasionally) over medium heat for five minutes. Add eggplant. Mix. Cover and cook for 10 minutes. Add peppers, almonds and black pepper. Cook for 5 more minutes. Stir frequently. Remove from heat and add cheese. Mix. Fill each tortilla with 1/4 cup mixture on one side and roll up. Situate your filled enchiladas in baking pan. Pour hot sauce or salsa over top. Heat in oven at 350° for about 20 minutes.
Brown ground beef. Add water, bouillon cubes, tomato sauce and Worcestershire sauce. Season to taste with salt, pepper, parsley and oregano. Bring to boil, then add remaining ingredients. Simmer 1 1/2 hours and serve. If too thick, you may add additional bouillon or plain water. Makes 6 (1 cup) servings.
Mix first 4 ingredients and roll. In double boiler, melt chocolate chips and paraffin. Dip peanut butter in chocolate.
Cut deeply around core of cabbage to loosen leaves. Boil cabbage about 5 minutes. Take leaves apart and allow to cool. Remove about 1 inch from rib of cabbage leaves. Combine raw meats and add 1 cup warm water. Add remaining ingredients. Roll ingredients in the cabbage leaves. Put sauerkraut in large pan. Place cabbage rolls on top. Add water and enough tomato sauce to cover. Cook slowly about 2 1/2 hours.
Cook squash, onion and seasonings in bacon drippings and small amount of water until tender. Drain well; add egg, oleo and cream cheese. Mix well. Pour in buttered casserole; top with bread crumbs. Bake at 350° for 30 minutes.
Beat together all ingredients. Put into a 9 x 13-inch butter pan. Dot with butter. Cover tightly and refrigerate until 1 hour before serving time. Bake for 1 hour at 350°. Sprinkle with Cheddar cheese and return to oven for 5 or 10 minutes until melted and bubbly.
Quarter cherries and chop nuts. Mix all ingredients thoroughly and put in wax paper casserole dish. Cover and wait about 1 week before serving.
Cream butter and sugar; add eggs, bananas, dry ingredients and lemon juice. Bake in two small lightly greased loaf pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
Mix in large bowl the first 3 ingredients and place in the microwave for 13 minutes. Add the margarine and pecans. Stir until it starts to cool, then drop by spoonfuls on wax paper. Makes about 20.
Mix beef, crumbs, egg and salt and shape into tiny meatballs. Place in a shallow pan and broil until done, turning 1 or 2 times.
Rub inside of bowl with garlic clove. Combine cut up potatoes, celery, onion, French dressing, mustard, mayonnaise, sugar, vinegar, some of the bacon and salt and pepper, if desired. Sprinkle remaining bacon on top and serve.
Cream shortening, sugar and molasses. Add remaining ingredients. Refrigerate overnight. Roll out and cut into desired shapes. Bake at 375 for 10-12 minutes.
Spray a 9-inch pan with nonstick cooking spray (Pam). Sprinkle coconut over bottom of pan. Drain pineapple, reserving juice; sprinkle pineapple over coconut. Set aside. Put eggs and Sweet 'N Low in a blender and blend well. Add milk to reserved pineapple juice and pour into blender. Add baking mix and vanilla to ingredients in blender. Blend at medium speed until well mixed. Pour mixture over pineapple in pie pan. Bake at 350° for 35 minutes, or until a knife inserted into middle of the pie comes out clean. You can microwave 22 minutes, but is not as brown as when done in the oven.
Sift flour, baking soda, salt and cinnamon 2 or 3 times. Set aside, pour buttermilk into the 4 cups of Raisin Bran cereal. In large bowl beat oil with sugar, add beaten eggs. Add flour mixture. Add cereal with buttermilk; mix well. Bake in greased and floured muffin pan. Bake at 350° for 20 to 25 minutes.
Mix together at least 8 hours before using. Good with potato chips, pretzels or vegetables.
Steam eggplant until tender. Put in blender and mix in eggs, a little at a time. Pour into casserole dish. Mix in Cheddar cheese. Sprinkle Parmesan over top. Bake at 350° for 40 minutes.
Heat milk and butter to lukewarm. Add and beat rest of the ingredients. Let rise until double. Heat oil to 400°. Dip teaspoon in cold oil and drop teaspoonfuls into oil or scoop batter into palm of left hand and close fist, squeezing until a rounded teaspoonful of dough comes to the surface. Drop in hot oil and fry until	golden brown. Drain on paper. Drizzle with honey and sprinkle with chopped nuts and cinnamon.
In a large saucepot, saut onion in olive oil until softened (4 to 5 minutes). Add water, egg noodles and bouillon cubes. Bring to a boil. Reduce heat to medium and simmer for about 5 to 7 minutes or until noodles are softened. Add chicken and let simmer 1 minute until chicken is heated through. Serve warm. Makes 6 to 8 servings.
Mix cake mix, sour cream, eggs, sugar, oil and vanilla until smooth. Stir in pecans. In a separate bowl, mix brown sugar and cinnamon. Pour half of cake mixture into greased pan. Sprinkle the cinnamon and brown sugar on top. Pour the remaining cake batter in pan. Cook on 350 degrees for 1 hour.
In the top of a double boiler, place milk and rice. Cook over medium heat and cover when not stirring. Stir quite often (it gives the pudding the smooth, creamy consistency). It will take 1 to 2 hours for mixture to cook and thicken.
Cream butter and sugar until fluffy. Add flour. Shape dough into little balls (about the size of marbles). Poke a dent into each ball (with your thumb) and fill with jam.
Mix together and place in PAM sprayed baking dish. Bake 1 hour at 350 degrees.
Mix together the milk, onions, chilies and both cans of soup. Cook (brown) hamburger meat. Spray pan with grease (suggest Pam). Layer in a 9 x 13-inch casserole as follows:
Saute the onions and garlic in butter or margarine until onions are soft. Combine all other ingredients except Tabasco, salt and pepper; mix well. Add to the onion mixture and heat slowly, stirring frequently, until mixture is hot. Season to taste. Pour into	a chafing dish and serve with assorted crackers. Yields 3 cups.
Combine sour cream and Miracle Whip in medium size bowl. In a small bowl, combine last 4 ingredients, then slowly add mixture to sour cream mixture. Blend well. Refrigerate for 3 hours before serving.
Rinse rice under cold running water. Add salt and enough cold water to cover rice by 1-inch and allow to soak for at least 3 to 4 hours. Drain. Add rice to 15 cups boiling water while slowly stirring. Continue to boil until the rice is tender. After thoroughly draining in a strainer, rinse with cold water to remove starches. Drain again. In a saucepan, combine grease and 1/6 cup water. Pour 1/4 of this mixture into the bottom of pot and add rice. Poke a few holes in the rice, pouring the rest of the mixture over the rice and into the holes. Wrap the lid of the pot with a dish towel and use to cover the rice. Cook on medium heat for 10 minutes followed by an additional 15 to 20 minutes on low heat. Serves 8.
Mix the first 4 ingredients well. Cook to a soft ball stage. Remove from fire and add 2 tablespoons butter and 2 cups pecans. Put back on fire just a few minutes. Add 1 teaspoon vanilla or rum flavoring and soda. Beat well and drop on wax paper by teaspoonfuls. It spreads thin before it sets up.
Mix batter using the Beer Bread recipe. Grease 2 cast-iron corn bread pans and pour batter into each section, filling about half full. Top each section with butter. We cut off the handles of our corn bread pans to make it easier to stack 2 while baking in the camp chef oven or baking in a Number 12 Dutch oven. If baking at home, place a cookie sheet underneath as this will drip some of the batter out. Bake at 350° for about 30 minutes or until done.
Beat egg, sugar and salt. Dissolve yeast in 1 cup of warm water. Add to egg mixture. Mix oil in 1 cup warm water. Add to same mixture. Add flour and heat in beat in large bowl. Grease bowl with oil.
Cream together shortening, sugar and eggs. Add flour alternately with bananas. Stir in nuts and mix until well blended. Pour into greased loaf pan. Bake at 350° for 40 to 50 minutes.
First layer: Whip together flour and margarine with mixer. Add nuts. Pat in 9 x 13-inch pan or baking dish. Bake for 15 minutes at 350°. Let cool.
Partially freeze beef, thinly sliced. Mix all ingredients. Marinate sliced beef for at least 15 minutes. Thread beef accordian style on bamboo skewers. Grill approximately 5 to 7 minutes. Baste with marinade.
Cream first 3 ingredients and 1/2 of taco seasoning. Layer on a flat dish in following order: cream mixture, green onions, shredded cheese, chopped tomatoes, picante sauce, olives, avocados, bacon, lettuce and more cheese. Garnish with rest of taco seasoning. Serve with Doritos or taco chips and large Fritos.
Cook beef in crock-pot on high at least 3 hours. Use about 2 1/2 cups of water. About 45 minutes to 1 hour into cooking beef, add carrots and potatoes. Heat both soups in a large saucepan. Boil noodles. Add 2 to 3 cups of juice from beef to your soups, stirring soups good. Drain noodles. In 2-quart dish, place beef, carrots and potatoes, then noodles. Add soups last.
Sift together flour, sugar, baking powder and salt into a large mixing bowl. Add butter and cut with pastry blender until mixture has crumb-like texture. Remove 1/2 cup of mixture and set aside. Add eggs, 1 at a time, to remaining flour mixture, blending well after each addition. Dissolve soda in hot water, then stir into buttermilk. Stir buttermilk into flour mixture, mixing until smooth.
Add yeast to 1/2 cup water and stir until dissolved. In a large bowl, dissolve sugar and salt in other 1 cup of water. Add shortening and yeast. Mix well. Add flour and mix well. Work through dough with a spoon at 10 minute intervals for 5 consecutive times.
Mix soups, broth and Ro-Tel. In 9 x 13-inch pan, layer chicken, tortillas, onion and soup mix. Top with cheese. Bake at 350° for 45 minutes to 1 hour.
Prepare cans of pork and beans according to amount needed. Add, according to taste, onion powder, yellow prepared mustard, brown sugar and bacon bits. Cook on stove top or in oven until desired consistency.
Cook zucchini in boiling salted water until tender; drain. In saucepan, cook carrots and onion in 4 tablespoons of margarine until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into 1 1/2-quart casserole. Melt remaining margarine and add rest of stuffing. Toss gently and put on top of casserole. Bake at 350° for 30 to 40 minutes. Serves 6.
In mixing bowl, beat eggs until light; gradually beat in 1/4 cup sugar until fluffy. Soak farfel in cold water; squeeze out excess water. Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture; blend well. Turn into a 13 x 7 1/2 x 2-inch baking dish. Mix nuts, sugar and cinnamon. Sprinkle on top. Bake at 350° for 40 to 50 minutes. Serve warm or cool. Serves 10 to 12. A good recipe for a Seder.
Cream butter and sugar. Add bananas, eggs and vanilla. Alternate buttermilk with flour (having soda and salt presifted into flour). Then add nuts. Bake at 325°. Bake 1 hour for 2 loaves and 45 minutes for 1 loaf.
Dissolve Jell-O in boiling water. Add rest of ingredients and chill until set in mold or pan.
Combine all ingredients and mix well. Pour into pie shell and bake for 45 minutes at 350° or until done. When cool, cover top of pie with whipped cream or other whipped topping.
Scrub potatoes well. Pare off band of skin around middle of each. Cook in boiling, salted water until tender (about 20 minutes). Drain well. Keep warm. Cook peas as label directs. Drain water from cooked peas. Sprinkle flour, salt, pepper and nutmeg over peas. Stir in milk. Cook, stirring constantly, until mixture thickens and bubbles 3 minutes. Spoon potatoes into heated serving dish. Pour creamed peas over potatoes. Makes 8 servings.
Mix cream cheese, sugar and vanilla at medium on electric mixer. Gradually add heavy cream. Mix well. Whip on high until thickened. Place wax paper on a cookie sheet. Using the back of a large spoon, shape mixture into ten 3 1/2-inch shells. Freeze 2 hours or overnight.
Mix all the above ingredients, except French bread. Spread mixture on French bread and bake for 20 minutes at 350°.
Brown hamburg. Add all other ingredients and mix well. Put into casserole and bake, covered, for 1 hour and 15 minutes at 350°. More soy sauce may be added, if needed.
Cream together oleo, oil, sugar and powdered sugar. Add eggs. Mix well. Add remaining ingredients. Mix well. Chill for 30 minutes in freezer. Make 1-inch balls and press on cookie sheet with granulated sugar. (To Press: Slightly oil bottom of a glass and press in sugar, then on top of cookie ball. For thinner cookies, press flatter.) Bake at 350° for 12 to 15 minutes, until slightly brown.
Mix all ingredients together. Pat into pan sprayed with nonstick spray. Bake at 350° for 10 minutes; cool.
Split cake in half. Crumble in bowl. Top with 1/2 Kahlua, 1/2 pudding, 1/2 Cool Whip and 1/2 Heath bar candy. Repeat the process on top of first. Chill until ready to serve. Scoop out into dessert dishes.
Cream sugar, oleo and Crisco. Beat in one egg at a time. Alternate flour and 7-Up, ending with flour. Add all extracts. Beat well. Put into a greased and floured Bundt pan. Bake at 325° for 1 hour and 30 minutes. Cool 10 minutes and take out of pan. Yields 15 servings. Serve with Cool Whip.
Melt sugar and oleo in a saucepan on medium heat. Add dates; stir 5 to 8 minutes. In a large bowl put Rice Krispies and nuts. Add date mixture and vanilla; stir well. Pinch off enough to roll the size of a walnut in palm of hand. Then roll in powdered sugar. Makes about 60.
Brown meat and drain. Add all other ingredients, except spaghetti. Bring to a boil and add uncooked spaghetti. Simmer, covered, until spaghetti is tender (25 to 30 minutes). Sprinkle with cheese.
Mix together and refrigerate overnight. Roll out thin to 1/8-inch thick. Cut in cookie shapes. Make print in center and fill with filling. Bake in 350° oven for 10 to 15 minutes.
Cut potatoes in half prior to baking for one hour or until done. (Note: This recipe uses baking sized potatoes so adjust as needed if not using potatoes this large.) Once potatoes are baked, allow to cool and when they are cool enough to handle, scoop the potato out of the skin leaving the skin as a shell to be used later. In a large mixing bowl, add potato pulp and all ingredients listed above. (Adjust spices to your own taste.) Mix all ingredients using either a blender or with a fork depending on how fine you want the potatoes mashed. Once the ingredients have been mixed together, place them back in to the potato skins. Heat oven to 350 and bake potatoes an additional 10 to 15 minutes until the tops are browned.
In large skillet, over medium heat, saute beef, onion and garlic until beef is browned. Stir in spaghetti sauce and pepper. Reduce heat and simmer 10 minutes. In a bowl, combine Ricotta cheese, milk and salt. Add rigatoni. Toss to coat well.
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1-tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to boil. Reduce heat; cover and simmer 10 - 12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3 - 5 minutes or until bubbly. Add to soup and bring to boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from heat; blend in sour cream. Yields 8 servings (2 1/4 quarts).
Beat eggs with whisk; add other ingredients. Pour into 2 pie shells that have been baked about 3 to 5 minutes. Sprinkle pecans evenly into pie shell before pouring liquid ingredients into shells. Bake at 350° for 25 to 30 minutes. This pie is not too sweet.
Pour melted butter over crumbs and mix well. In separate bowl, mix all other ingredients. Put a layer of crumbs in bottom of baking dish. Reserve same amount to place on top. Mix remaining crumbs with squash mixture and spoon into dish. Top with reserved crumbs. Bake at 325° for 30 to 40 minutes or until brown. Serves 6 to 8.
In saucepan, cook squash and onion in boiling salted water for 5 minutes. Drain.
Thaw, drain and squeeze spinach (so it's got the water off it). Mix everything together, except tortillas, and add spinach. Spread on tortillas (kind of thick). Roll, cover well and refrigerate for 1 to 2 days before serving. Cut and serve. (Saran Wrap each roll individually.)
Chop cukes, onion, green and red peppers and celery. Let stand overnight in salt and 2 quarts of water. Drain in the a.m.
Freeze 1/2 c. miniature marshmallows. Place chocolate and butter in large bowl.
Brown and drain ground beef. Mix in tomato soup, salt, pepper and garlic. Set aside.
Combine baking powder, baking soda, salt, cinnamon and nutmeg; set aside. Cream butter and sugars. Add eggs, sour cream and applesauce to butter and sugar mixture; mix well. Blend in flour mixture. (Mix only until dry ingredients are moistened.) Mix in raisins and chopped walnuts. Pour into greased 9 x 5-inch loaf pan. Decorate top of loaf with 6 walnut halves. Bake at 350° for about 1 hour or until wire cake tester inserted in center comes out clean. Let cool in pan for 10 minutes. Turn out onto a rack and cool completely.
Mix ingredients well. Place in flat casserole dish. Bake at 350° for 30 minutes.
Wipe steaks clean with damp cloth. Combine flour, salt and pepper and pound well into the steak. Brown both sides of steak and any remaining seasoned flour slowly in the heated butter. Add 1/4 cup of water. Cover and simmer slowly, adding the rest of the water as needed, 1 to 2 hours. Add onion and celery and cook until tender. Stir in the sour cream and cook 2 minutes longer. Serve at once.
Preheat oven to 350 degrees. Brown beef and onion, drain. Mix in sauce and spread in greased 9 x 13 inch pan. Sprinkle mozzarella cheese over beef mixture. In bowl mix eggs, milk, oil, salt and flour. Pour over meat. Sprinkle parmesan cheese on top. Bake 30 minutes.
Bake potatoes in 425° oven until centers are soft (or microwave). Cut thin lengthwise slices from top of each, or cut each in half lengthwise. Scoop out, carefully reserving shell. Mash potato, add butter, milk, seasoning and onion. Spoon back into shell. Scatter 1 tablespoon cheese over each. Sprinkle with paprika. Place potatoes on tray; at this point may refrigerate up to 8 hours. Bake at 425° until hot, about 40 minutes. Great time saving make ahead!
Cook 5 or 6 hours. We cook this in an electric roaster. It can be cut in half or less and cooked in a smaller container. The meat is removed and served separately with mustard. After one meal, we freeze the rest of the soup in quart and 2-quart plastic containers. This recipe came from Dr. Alfred Mihachik's mother.
Mix juices and sugar ahead of time. When ready to serve, add ginger ale. Serve in punch bowl.
Grind beef and onion in food processor or blender. Then add to cream cheese and mix well. Form into 2 or 3 balls. Roll in pecans. Keep refrigerated. Serve with crackers.
Melt margarine in large pan; saute onion, garlic, celery, and green onions. Add soups, raw rice, and shrimp; salt and pepper to taste. Cover and bake 1 hour at 350°.
Boil chicken and debone. Cut into bite-size pieces. Cook broccoli. Layer all ingredients in large greased casserole dish (9 x 13-inch). Spread Durkee onion rings on top. Bake at 350° for 15 minutes or until bubbly hot.
In large bowl, cream the sugar and butter together. Beat well. Add flour and the 4 egg yolks and beat well. Add grated rind and juice of the lemons added to the sugar and flour mixture and beat; add the milk and mix. Last, beat the egg whites and fold into the lemon mixture. Pour into two unbaked pie pastry and bake at 375°. Makes 2 pies.
Preheat oven to 425°. Place chicken in single layer in baking dish; cover with foil and bake for 20 minutes. Remove from oven; drain and wash baking dish. In saucepan, combine tomatoes, cornstarch and oregano. Cook, stirring constantly, until thickened. Place small amount of tomato mixture in bottom of baking dish. Cover with either cooked noodles or rice. Add chicken. Pour remaining tomatoes over; sprinkle with Parmesan cheese and return to oven for about 15 minutes. Remove from oven and cover with Mozzarella cheese. Return to oven for about 10 minutes or until Mozzarella cheese is melted.
Cream oleo and sugar. Beat in eggs, one at a time. Add remaining ingredients and mix well. Pour into pie shell and bake at 350° until set in the middle, about 20 to 30 minutes.