HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Heat oven to 350° while preparing cookie dough. Beat egg whites until very, very stiff. Gradually add salt, cream of tartar and sugar. When egg whites are like satin, fold in nuts or chips. Drop by teaspoons onto ungreased cookie sheets. Put cookies in oven and immediately turn oven off; leave cookies in oven overnight. Do not open oven.
Cook hamburger meat, onion and bell pepper together until done. Drain off excess grease. In separate mixing bowl, mix rice, corn, mushroom soup, garlic salt and water. Allow to stand. Combine meat mixture and other mixture together. Bake in glass baking dish at 350° until golden brown.
Sift together flour, sugar, baking powder and salt. Cut butter into dry ingredients until crumbly, about the texture of uncooked oatmeal. Stir in cheese and dill. Combine eggs and milk. Add to dry, stirring just enough to moisten uniformly. Divide among 4 well-greased pans and bake in hot (400°) oven 35 to 40 minutes, until loaves are nicely browned and sound hollow when thumped. Slice approximately 1/2-inch thick. Freezes well. Makes 4 loaves, each 7 x 3 x 2-inches.
Combine first four ingredients in container of electric blender. Cover and process until smooth. Pour into glasses. Sprinkle with cinnamon. Serve immediately. Makes 2 cups.
In a casserole dish, spread evenly (layering each item on top of the previous) beginning with the first ingredient on the list. Refrigerate to let the flavors meld and serve with tortilla or corn chips.
Mix cake according to package. Add 3 tablespoons creme de menthe. Bake in 9 x 13-inch pan. Cool.
Mix ingredients together. Pour into greased baking pan. Bake 40 minutes at 350°. Serve with warm milk or fried apples.
In 1 1/2-quart microwave dish, cook the onion, water and salt, covered, on 100% (High) power for 2 minutes. Stir in the zucchini. Cook, covered, on High for 3 to 5 minutes or until zucchini is crisp and tender, stirring once. Drain. Stir in almonds, butter, marjoram, lemon juice and pepper. Cook, covered, on High for 30 to 60 seconds more or until mixture is heated through. Sprinkle with cheese.
Place the first 5 ingredients in a 9 x 13-inch pan. Bake for 15 minutes at 350°. Crumble with pancake turner as baking. Take half of the crumbs out and reserve. Cover with vanilla ice cream. Top with fudge ice cream topping. Sprinkle with other half of crumbs and freeze.
Mix cocoa, sugar and flour. Add egg yolks and milk. Cook until thick. Remove from heat and add margarine and vanilla. Pour into baked pie shell. Top with meringue and brown.
In a large bowl mix the powdered sugar, butter, vanilla extract and peanut butter with spoon until creamy. Then in a small bowl put both bags of chocolate chips and melt in microwave for 2 minutes until melted. Then take the mix and roll into small balls. After you roll mix into small balls dip them into bowl of chocolate until covered. Then place on a cookie sheet. Then place cookie sheet in freezer for 1 hour. After the chocolate balls have hardened place them in bowl and place in refrigerator until ready to serve.
Prepare cornbread as directed on box. After cooling, crumble cornbread very fine. Add soup, corn, onion and pimentos and stir thoroughly. Spread into an ungreased 9 x 13-inch casserole dish. Pour melted butter on top and sprinkle grated cheese to cover. Bake at 375° for 30 minutes.
Peel and core the apples and cut into slices. Arrange in pie shell. Mix sugar and cinnamon. Sprinkle over apples. Mix flour, sugar and butter until crumbly. Sprinkle as a topping over the apples. Bake @ 450 for 10 minutes and at 350 for 40 minutes.
Melt together almond bark and chocolate chips. Add peanuts and marshmallows. Drop with spoon onto wax paper. Store in tight container.
Mix all the ingredients together. Bring to heavy boil and then simmer 15 minutes, stir occasionally. Pack in hot jars and seal. Very delicious on hot dogs or soup beans.
Brown meat and onion. Add tomatoes, soup and beans. Bring to a boil. Add cabbage, chili powder, salt and pepper to taste. Simmer 30 to 45 minutes.
Mix sugar, milk and soft butter well. Cook in microwave for 9 1/2 to 10 1/2 minutes on High. Stir twice during cooking time. Make sure sugar is well dissolved, then add marshmallow cream, nuts, vanilla and chips. Mix well, then spread in a 9 x 13-inch pan.
Combine sauce, tomatoes and water in a bowl. Combine Ricotta, 1/2 cup Mozzarella, egg and garlic in another bowl. Assemble lasagna as follows: Using at least an 8 x 11 1/2 x 2-inch glass pan sprayed with "Pam" place 1/3 of the sauce in the bottom, then 3 noodles, 1/2 the Ricotta mixture, 1/2 the spinach or sausage and 1/3 of the Mozzarella.
Combine all ingredients, except mincemeat. Pat 1/2 mixture in greased 13 x 9 pan to within 1/2-inch of edge. Spread with mincemeat. On a piece of waxed paper, pat out remaining half of mixture. Carefully place on top of mincemeat. Bake at 375° for 30 minutes. Drizzle with an orange glaze (orange juice and confectioners 10x sugar to desired consistency) and cut into squares.
Butter bundt pan and sprinkle with chopped nuts. Mix together all of the ingredients. Bake at 325° for 50 to 60 minutes. Pour sauce over cake while hot.
In large bowl, combine cooked hamburger, onion and beans. Add spices and seasonings; mix well. Pour into casserole dishes (usually takes two). Top with bacon slices. Bake at 350° for 45 minutes or until beans are bubbly and bacon is done.
Cut solid portions of squash into 1/2-inch round cuts; peel. From the large end, peel and remove seeds; cut as desired. Cut rounds into fourths. Add 1/2 cup water; cool slowly until tender Drain off water; add sugar, butter and nutmeg. Mash or beat well. Pour into baking dish. Cover with marshmallows. Bake in oven until brown and glazy looking. Bake at 375° for about 40 minutes.
Wash tomatoes; remove cores and cut into quarters. Put in stainless steel kettle with onion, basil, peppercorns and salt. Simmer over low heat, stirring often and mashing tomatoes to soften to a juicy mush. Put the mixture through a food mill. If you want a thinner juice, put the milled puree through a fine strainer. Add more salt to taste. Chill.
Brown hamburger and onion until hamburger is almost done. Put in tomatoes and tomato soup and water. Put beans in 10 minutes before serving just enough to heat them. You can put chili powder in while cooking or use at the table.
Drain and flake salmon. Save liquid. Pour milk over bread crumbs and let stand for 5 minutes. Add salmon, liquid, minced onions, eggs, salt and pepper. Spoon into a greased loaf pan. Bake at 350° for 30 minutes or until firm.
Place blueberries in a 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice. Combine flour, sugar and egg. Stir until mixture resembles coarse meal. Spread over blueberries. Drizzle melted butter over topping. Bake at 375° for 30 minutes. Serve warm. Yield: about 6 servings.
Cream sugar and margarine. Add eggs, water and vanilla, then beat well. Add flour, baking powder and soda which have been combined and oatmeal. Mix all together. Add butterscotch morsels and nuts. Drop by spoonfuls on greased cookie sheet. Bake 12 minutes at 375°.
Mix all ingredients together very well. Pour into pie shell. Bake at 400° for 30 minutes.
Mix first seven ingredients together. Cut lettuce into bite size pieces. Mix together and toss with grated Parmesan cheese and croutons.
Dissolve sugar, syrup, butter and salt over low heat. Beat egg until foamy. Add all ingredients. Pour into unbaked pie shell. Bake at 325° for 30 or 40 minutes.
Mix last 4 ingredients well. Layer with crackers, start with pudding mixture. Top with icing. Refrigerate.
Heat milk. Sprinkle yeast over top of milk and allow to dissolve. Add shortening, egg, sugar, salt and flour and mix well. Cover and let rise 15 minutes. Bake at 400° for 15 minutes or until rolls are brown. Makes 3 dozen rolls.
Cook bacon. Add other ingredients. Stir over low heat until thickens. Pour over lettuce.
Beat 5 minutes the Crisco. Add egg whites and beat 2 more minutes. Add vanilla and sugar. Beat to spread.
Dissolve jello in hot cider liquid with salt. Add cold ginger ale. Chill until slightly firm; add fruit and nuts. Make a day before to assure firmness. Mold in 1-quart mold. Serves 16.
In medium bowl, combine 1 cup flour, yeast and salt. Add water and oil. Mix on low speed of mixer about 2 minutes. Gradually stir in remaining flour to make firm. On floured surface, knead 10 to 12 times. Cover. Let rise 15 minutes. Divide and shape. Bake according to pizza recipe.
Bottom Layer: In plate, put bean dip. Mix seasoning mix with sour cream and mayonnaise. Spoon over bean layer. Top with shredded cheese (Cheddar and/or Mozzarella), black olives, diced tomatoes and onions. Arrange nacho chips around platter and serve.
Mix all ingredients in a glass bowl. Put in microwave for 15 minutes. Remove. Stir. Remove every 2 minutes and stir until thick. Place in pie shell. Cover with prepared egg white icing. Sprinkle with coconut. Place in oven at 450° until brown.
Boil potatoes; dice into a large bowl. Add celery, sliced hard-boiled eggs and onion. Beat eggs; add sugar, spices, vinegar and water. Mix well. Pour mixture into hot bacon grease; stir and cook until mixture thickens. Pour over potatoes. Add bacon; stir.
Mix together and heat 1/2 stick oleo, potatoes, milk, eggs, vanilla, sugar (white) and salt. Pour into a greased 2-quart dish. Mix brown sugar, flour and pecans into 1 stick of melted oleo; pour over potato mixture. Bake at 300° for 30 minutes or until brown and bubbly.
Heat butter and add flour; make medium brown roux. Add onion and saute. Add remaining ingredients except green onions and parsley; let simmer 1 hour. Add water for desired consistency. Add green onions and parsley. Simmer 15 minutes and serve.
Cook the peas and spinach according to directions and drain well. Then add the soup and Cheez Whiz. Heat thoroughly in oven. May be made ahead and reheated. Fine bread crumbs may be sprinkled over top.
Put rice in bottom of casserole. Put chicken on top in single layer. Cook onion soup according to directions. Pour over chicken; add milk to cream of chicken soup and heat. Pour over chicken. Bake at 350° for 3 hours.
Combine first three ingredients. Add remaining ingredients. Bake in oblong pan at 325° for 25 minutes.
Combine egg into ground beef, then work in enough crumbs to absorb moisture. Sprinkle with salt and onion powder; make 1/4 cup balls and roll out on a board sprinkled with crumbs. Fry in pan with a small amount of oil. There have been times when I pureed onions and added them. Once rolled these freeze well for the future.
Mix all ingredients together. Roll into teaspoon size balls; place on cookie sheet. Bake until golden, about 8 to 10 minutes, in 350° oven.
Heat oil in 10-inch skillet for 2 minutes. Fry tortillas 1 at a time in hot oil for 30 seconds, turning once with tongs. Cool slightly. Shape over taco salad shell molds on baking sheet. Bake at 350° for 8 to 10 minutes or until crisp. Brown ground beef in skillet, stirring until crumbly; drain. Stir in chili powder. Layer lettuce, tomatoes, ground beef and cheese in salad shells. Top with sour cream. May serve with picante sauce, if desired. Makes 4 servings.
Melt butter or margarine. Add mushroom soup, milk, broth and vegetables. Add chicken or turkey (cut up into bite size pieces last). Thicken with a little cornstarch and water. Serve with or over rice or noodles or put into pie shells and bake according to directions on box. If you like more vegetables or want to stretch the meal, add more, but be sure to rinse off the vegetables well. Add salt and pepper to taste.
Combine cheese and spices. Fold in crab meat (including juice). Add almonds. Bake in glass pie plate for 20 minutes in a 350° oven. Serve with fancy crackers. Makes 6 servings.
Dissolve Jell-O and cream cheese in water. Add cranberry relish and walnuts. Partially set Jell-O mixture in refrigerator. Fold in Cool Whip. Place in refrigerator until set. Keep refrigerated.
Cook squash until tender. Drain; add oleo and mash. Mix sugar, egg, mayonnaise, nuts, pepper, onion, salt and cheese and add to squash. Pour mixture into buttered casserole dish. Top with bread crumbs and more cheese. Dot with butter. Bake until it is bubbling and brown (375° for about 30 minutes). Serves 8.
Cream together Crisco and sugar. Add eggs, one at a time. Mix salt, baking powder and flour. Add alternately with milk to first mixture. Add flavoring and mix well.
Preheat oven to 375°. In small bowl combine flour, baking soda, salt and cinnamon; set aside. In large bowl combine butter, sugar, brown sugar, egg and vanilla extract; beat until light and fluffy. Gradually add flour mixture. Stir in oats and Nestle butterscotch morsels. Spread dough into greased 15 x 10 x 1-inch baking pan.* Bake at 375° for 20 to 25 minutes. Cool; cut into 35 (2-inch) squares.
In a large saucepan, cook potatoes, salt, onion and enough water to cover. Boil just until tender.
Place 3 cereals in bowl and pour boiling water over it; set aside. Cream shortening, sugar and add eggs. Combine with cereal mixture. Add flour, soda, salt and baking powder with buttermilk.
Slice orange into wedges. Stud with cloves. Combine cider and red hots in Dutch oven and cook over medium heat until candy is dissolved. Add orange and cinnamon sticks; simmer over low heat until serving time.
Cream sugar with shortening and butter. Add eggs, one at a time, beating well. Mix dry ingredients together. Add to creamed mixture gradually. Stir in nuts and raisins; mix well. Drop by teaspoonfuls onto a greased baking sheet 2 inches apart. Bake at 375° for 10 minutes; cool. May be frosted with mocha icing, if desired. Yield: 5 dozen.
Saute onions and mushrooms in margarine in a Dutch oven until onions are tender. Stir in flour. Dissolve bouillon in water. Gradually add bouillon and milk to mushrooms. Cook over low heat for 10 minutes or just until thoroughly heated.
Cook the first 3 ingredients until threads. Add the raw peanuts; stir this quite often until it turns golden brown. When this is done, add the margarine, soda and salt. Mix this real quick; pour onto buttered pan or foil.
Cut steaks into 1/2 x 2-inch strips. Use frying pan or heavy skillet; heat 2 tablespoons of butter; add meat. Saute over high heat 3 to 4 minutes, turning, until cooked to your liking. Place on warm platter. Add 2 tablespoons of butter to pan with onions and mushrooms. Saute 3 to 4 minutes over high heat. Place on platter with meat. Add wine and broth to pan; bring to a boil over high heat. Scrape brownings into sauce; add salt and pepper to taste. Add lemon juice and any juices from platter. Boil over high heat until juices glaze. Whisk in butter. Return contents of platter. Cook over high heat; continue mixing until completely hot. Add chives and serve. Serves 4.
Combine sugar, salt, Crisco, egg and molasses. Beat until creamy. In a small mixing bowl, combine flour, soda and spices. Add to sugar mixture; stir well.
Cream the butter and sugar. Beat in the eggs, 1 at a time, and add cinnamon. Work in enough flour to make a soft dough. Form into small balls. Place several in a hot waffle iron, suitably spaced. Press down top and bake.
Add milk to flour gradually. Cook until thick, stirring constantly. Cool. Cream butter and Crisco; add sugar, cooled mixture and vanilla. Run mixer at high speed for 5 minutes. Looks like whipped cream.
Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes or until softened enough to pull off individual leaves. Repeat to remove all leaves (about 30). Cut thick center stem from each leaf. Chop remaining cabbage. Saute onion in oil. Add meat, rice, salt and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden picks. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Bake at 350° about 15 minutes. Serve with sauce.
Saute onions in butter. Add chicken livers; cook 10 minutes until done. Blend with brandy, sherry, Worcestershire sauce, basil and spices. Put hard-boiled eggs through mill or sieve. Add butter to blender. Stir until melted. Add ground parsley and eggs; mix. Refrigerate in serving containers.
Mix all ingredients together. If too thick, add a little water. Spoon out with a teaspoon in hot oil, enough to cover hush puppies.
Toss pineapple with marshmallows and Cool Whip. Add toasted nuts on top. Delicious with meat or a meal.
Cream butter and shortening with sugar. Add eggs, one at a time, and blend well after adding each one. Sift together dry ingredients and add alternately with milk. Add vanilla. Pour batter into greased and floured tube pan. Bake in a 325° oven for 1 hour and 25 minutes.
Step One: Prepare jello with 1/2 cup hot water and 1/2 cup cold water. Put in refrigerator to cool.
Brown ground beef; drain. Add taco mix and picante sauce. Simmer 5 to 10 minutes. Remove from heat. Stir in beaten egg. Sprinkle frozen pie crust with 1/2 cup of cheese. Top with chilies, then add beef mixture over chilies. Top with remaining cheese. Bake in oven at 350° on cookie sheet for 20 to 25 minutes. Serve with lettuce and sour cream.
Mix dry pudding mix with pineapples then add Cool Whip and marshmallows. Mix well. Chill for 1 hour if desired.
Preheat the oven to 450°. Combine the flour, baking powder and salt in a large bowl, then add the sausage, cheese and butter. Blend well with a wooden spoon or with your hands. Roll the mixture into 1 inch balls; it should yield about 36 pieces. Place the balls about 1/2 inch apart on a greased 15 1/2 x 10 1/2 x 1-inch baking sheet and flatten them slightly with the heel of your hand. Bake 15 to 20 minutes or until golden brown at the bottom.
Preheat oven to 300°. Combine ingredients with electric mixer and beat for 1 minute. Scrape bowl down and beat for 1 more minute. Pour into greased Bundt or tube pan. Bake for 40 minutes or until cake springs back when touched in center.
Into crushed crackers, add nuts, fruits, dates, raisins and cherries; coat thoroughly and set aside. In large pan, mix butter, honey, salt, spices, flavoring and cream. Mix well. Add graham crackers and fruits; mix well to bond together.
In medium saucepan, melt oleo. Saute almonds. Stir in onion mushroom soup. Mix blended with flour and milk. Bring to a boil, then simmer, stirring constantly until sauce is slightly thickened, about 5 minutes.
Slice artichokes and mushrooms according to preference. Marinate overnight in Italian dressing. Serves 2 to 4. Don't know if can freeze. Must do ahead.
Stir stuffing mix and water in a medium bowl. Remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 tablespoons hot margarine in large skillet until lightly brown. Arrange in shallow baking dish. Cook and stir stems and peppers in skillet until tender. Stir into prepared stuffing. Spoon into mushroom caps; drizzle tops with remaining 2 tablespoons butter. Broil 5 minutes. Makes 8 servings.
Wash, drain and slice apples. Cook in cider until soft. Press through sifter or food mill. Boil until thick enough to heap on a spoon. Add sugar and spices. Boil until thick. Pour into hot jars. Process for 15 minutes in boiling water bath.
Combine first four ingredients. Wrap tortillas in damp paper towel. Microwave on High for 15 seconds. Brush both sides with vegetable oil. Place a scant 1/2 cup of chicken mixture just below center of each tortilla. Fold in left and right sides. Fold up bottom edge and top edge into a rectangle. Secure with a toothpick. Place on a Pam sprayed cookie sheet. Bake at 425° for 10 minutes, until crisp and lightly browned. Serve with shredded lettuce, salsa and sour cream (no fat; is good). Serves four.
Fry hamburger; drain excess fat. Add tomato sauce, kidney beans, enchilada sauce and black olives. Simmer about 10 minutes. Add salt and pepper to taste. Take a casserole dish and layer crumbled tortilla chips first, then meat sauce, then shredded cheese. Repeat, ending with meat sauce and shredded cheese. Bake for 20 to 30 minutes on 350°. Take out of oven; take remaining whole chips and line the edge of dish and spoon on sour cream. Serve with tortilla chips.
Partially freeze meat. Thinly slice across the grain into bite-size strips. Combine 1 tablespoon of flour and 1/2 teaspoon of salt. Coat meat with flour mixture.
Line an 8 x 8 x 2-inch pan with buttered foil. Combine sugar and milk in large saucepan. Cook over medium heat stirring constantly until mixture boils. Boil stirring constantly 5 minutes. Remove from heat. Beat in chocolate chips and marshmallows until melted and mixture thickens. Stir in nuts and vanilla. Pour into pan and cool until firm. Store in tightly covered container. May be frozen for a few weeks.
Drain beans; put in casserole dish. Stir in soup, salt and pepper to taste. Put onions on top. Bake at 375° for about 35 minutes.
Mix sugar, cocoa and flour. This mixture should not be too light or too dark. If it's too dark, add a little sugar. If it's too light, add a little cocoa. Add water. Bring to a boil, stirring until sugar is dissolved. Serve over buttered biscuits.
Mix dry ingredients together first, then add remaining ingredients. Mix well. Bake in greased and floured 10-inch iron skillet at 450° until brown and tests done with toothpick.
Mix oatmeal, flour and sugar. Place half of mixture in an 8 x 8-inch greased baking dish. Cover with cranberry sauce. Spread rest of oatmeal over sauce. Bake 45 minutes at 350°. Serve topped with vanilla ice cream.
Make and bake a pie shell. Mix cold water, salt and cornstarch. Combine hot water and sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch mixture and cook until thickened. Place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.
In a 2-quart saucepan, combine stew, chicken soup, onion and rosemary. Stir in peas and mushrooms, carefully adding chicken. Heat slowly, stirring occasionally, until mixture boils. Pour into a 2-quart casserole dish. Arrange biscuits on top of hot chicken mixture. Bake at 450° for 12 minutes.
Cook and drain shells. Add chopped green pepper and diced onion. Mix tomato soup, sugar, oil and vinegar together. Pour over shells and refrigerate overnight.
Boil chicken, peel off skin and take off the bone. Mix soup, tomatoes, bell pepper, onion, garlic powder, chili powder and 1/2 cup of cheese.
Cut eggs in half and remove yolks. Mash yolks and deviled ham together in small bowl. Add remaining ingredients. Mix well. Stuff whites. Garnish with parsley.
Combine biscuit mix, cheese and poppy seed. Add milk and eggs, stirring just enough to blend. Beat 1 minute. Turn into well-greased loaf pan. Sprinkle with additional poppy seed. Bake at 350° for 50 minutes. Remove from pan and cool on rack. Serve warm.
Melt oleo. Mix sugars and oleo. Add beaten eggs. Mix all dry ingredients with nuts. Add to sugar mixture. Make into long rolls and wrap each roll in waxed paper. Refrigerate overnight. Slice in thin slices. Bake at 350° for 8 to 10 minutes. These rolls can be kept in refrigerator indefinitely and baked as needed.
Break Hershey bars, then place them plus the chocolate chips, vanilla, marshmallow cream and butter in a 6 to 8-quart container. Place sugar and milk in a 4 to 6-quart saucepan; bring to a boil and cook 6 minutes. Pour mixture of sugar and milk over remaining ingredients; blend until smooth and creamy. After blended, add nuts. Mix, then drop balls of mixture on waxed paper with tablespoon. Refrigerate about 6 hours. Makes about 6 pounds.