HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and chocolate together. Beat egg yolks with sugar until smooth. Mix baking powder, nuts, butter and chocolate with egg yolks. Beat egg whites until stiff. Slowly fold in mixture. Bake in layer cake pans for 1 hour at 350°. Watch carefully.
Melt the margarine over low heat. Stir in the marshmallows until all are melted. Remove from heat. Stir in the butterscotch morsels until well blended. Add the Rice Krispies and mix well (it will be sticky). Press lightly into buttered 9 x 13-inch pan and cut when cool.
Combine ingredients in saucepan. Bring to a boil over medium heat; stir often. Boil 2 to 3 minutes.
Dissolve gelatin in hot water in mixer bowl. Beat in sour cream until smooth. Add cranberry sauce, beating until blended. Stir in nuts. Chill until firm.
Mix all ingredients thoroughly. Place small balls of dough on ungreased baking sheet. Using a fork dipped in flour, flatten balls of dough in a crisscross design. Bake at 350° for 8 to 10 minutes.
Crush Oreos in blender. Cream butter and cream cheese; add sugar. Beat pudding and milk and add Cool Whip to mixture. Blend cream cheese mixture with the pudding mixture.
Mix together first 5 ingredients. Press in the bottom of your pan. Melt 2 cups of chocolate chips. Pour over mixture in pan. When slightly hard, cut into squares.
Cook frozen broccoli according to package directions; drain well. In a saucepan, cook onion in butter or margarine until tender, but not brown.
Cream the butter and sugar until light. Add beaten egg yolk, vanilla and sifted flour. Spread thinly on cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix milk, eggs, sugar and vanilla until well blended. Add raisins and bread. Mix well. Put in greased baking pan. Bake at 350° until brown, approximately 1 hour.
Heat oven to 400°. Generously grease a 9-inch pie pan. Heat water and butter to boiling. Add Bisquick all at once. Stir vigorously over low heat until mixture forms a ball (about 1 1/2 minutes). Remove from heat. Beat in eggs one at a time. Continue beating until smooth. Spread in pie pan (do not spread up sides). Bake until puffed and dry in center, 35 to 40 minutes. Cool. Just before serving, fill with salad. Cut into wedges. Serves 6 to 8. Can be frozen up to 1 week.
Rinse eggplant and place on microwaveproof roasting rack. Pierce skin in several places. Cook on High for 6 to 7 minutes, or until soft. Set aside to cool.
Heat oil in large heavy-based saucepan; add bones and cook, stirring, until well browned all over. Add water; bring to boil. Simmer, covered, for 1 hour. Remove and discard bones from broth. Bring broth to boil; stir in tomatoes and macaroni. Simmer, uncovered, for 10 minutes. Stir in carrots, leek, zucchini, beans, paste and sugar. Bring to a boil; simmer, uncovered, about 10 minutes or until leek is tender. Stir in spinach and parsley just before serving.
Preheat oven to 350°. Butter 1-quart baking dish. Combine all ingredients in large bowl and blend well. Turn into dish. Bake until heated through, about 25 minutes. Serves 4.
Cook rice according to directions on box. Cut up water chestnuts and onion. Drain beans. Mix everything together. Season to taste. Bake, uncovered, at 350° for 30 minutes.
In medium bowl, cream butter, brown sugar and vanilla. Beat in eggs. Stir in flour and baking powder. Mix until smooth. Shape rounded teaspoons of dough into balls. Pinch or shape each ball to a rounded point, to resemble a chocolate candy kiss. The cookie top will flatten slightly during baking, only small lump remains. Place on ungreased cookie sheets. Bake in preheated 350° oven for 12 to 14 minutes. Transfer to wire racks to cool.
Mix first 3 ingredients. Spread in a 9 x 13-inch glass pan. Mix next 3 ingredients. Pour over cheese. Bake at 350° for 45 minutes. Serve warm. Cut into squares.
Soften cream cheese at room temperature. With an electric mixer, cream the cream cheese and Marshmallow Creme. Add lemon juice. Mix well. Serve with assorted fruit slices.
Cream together first 4 ingredients. Combine the next 3 ingredients and add to creamed mixture alternately with 1 cup of buttermilk. In a separate small bowl mix together vinegar and soda, then add to creamed mixture. Add food coloring last. Bake as a regular cake approximately 325° to 350° for 25 to 30 minutes until done.
Prepare Dream Whip according to package directions and set aside. In another bowl, cream softened cream cheese with electric mixer. Gradually add powdered sugar. Beat until smooth. Fold Dream Whip into mixture. Pour into baked pie shell or graham cracker shell. Spoon pie filling on top.
Cream butter and mix in sugar gradually. Add eggs and beat well. Add dry ingredients alternately with milk and bananas. Add nuts. Bake in greased 1-pound loaf bread pan at 350° for 50 to 60 minutes. Yields 1 loaf.
In a skillet, cook bacon until crisp. Remove and crumble. Cook onion in drippings until tender. Blend in soup, water, vinegar, sugar and pepper. Add potatoes, parsley and bacon. Heat; stir occasionally.
You will need 12 paper bags (1/2 to 1 pound size), 12 toasting sticks and 4 yards of string.
Peel tomatoes and onions. Chop all vegetables. Add spices, sugar, vinegar and salt. Cook on low heat until mixture thickens. Must be stirred frequently to prevent sticking. Pack into hot, sterilized jars and seal.
Beat eggs well. Add milk, sugar and seasonings. Blend well. Pour into greased 9 x 13-inch baking pan. Sprinkle dry cake mix over pumpkin batter. Sprinkle walnuts over cake mix. Drizzle butter or margarine over top. Bake 1 hour at 350°. Serve with whipped cream. Good substitute for pumpkin pie for a crowd.
Mix all ingredients except Parmesan cheese and catsup. Pour into greased casserole; sprinkle with Parmesan cheese; dot with catsup. Bake, uncovered, at 425° for 25 minutes.
Peel and cut up zucchini and chop onion. Add a little water; cook in a covered pan until done, then drain. In bowl, add Stove Top dressing, melted margarine, zucchini, onion, cream of chicken soup and sour cream. Mix altogether. Put in a baking dish and cover. Bake in a 350° oven for 35 minutes.
Grease and flour a 17 x 11-inch jelly roll pan. Prepare cake mix using pineapple juice instead of water. Bake 25 minutes at 350°. Mix cream cheese, milk and pudding together. Spread on cool cake. Top with drained pineapple and then the Cool Whip.
Fry green pepper, garlic and onion in butter. Stir in flour. Cook 3 minutes, stirring constantly. Add 1 cup beef stock and milk. Bring to a simmer and add the rest of the ingredients. Stir until cheese melts.
Heat oven to 450°. Mix all ingredients except glaze until dough forms. Beat 20 strokes. Turn on cloth covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in baking mix. Bake on greased cookie sheet until golden brown, 8 to 10 minutes. Spread with Vanilla Glaze while warm. Makes 10 biscuits.
Dissolve soft drink mix and sugar in water in nonmetal bowl or pitcher. Stir in soda. Place a small scoop of ice cream in each of 6 tall glasses. Stir in soda mixture; top with a second scoop of ice cream. Makes about 2-quarts or 6 large servings.
Combine all ingredients. Heat over low until well blended. This is a good sauce for bar-b-q chicken or pork or beef sandwiches.
Saute onions and carrots in margarine. Add chicken broth and simmer 20 minutes. Then add potato soup and milk and heat until hot. Add cheese and sour cream.
Combine corn syrup, sugar and water. Cook to soft ball stage (236°). Remove from heat and add chocolate. Stir until chocolate melts. Add vanilla. Slowly add evaporated milk and mix thoroughly. Cool. Makes 2 1/2 cups.
In 10-inch skillet over medium-high heat in hot oil, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. In same skillet, combine soup, milk, potatoes, carrots, broccoli and pepper. Heat to boiling; reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Return chicken to skillet. Cover; cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally, if desired. Sprinkle with cracked black pepper. Serves 4.
Combine all ingredients. Spoon over hot baked potato. Can store in refrigerator up to 5 days, covered.
Heat oven to 400°. Lightly grease 9-inch pie plate. Cook and stir beef and onion until brown. Drain. Add salt and pepper. Spread beef in pie plate, sprinkle with cheese. Mix eggs, milk and biscuit mix until well mixed. Pour into pie plate. Bake until well browned and knife inserted in center comes out clean, about 30 minutes. Let stand about 5 minutes before cutting.
Drain and flake salmon, removing skin and bones. Combine salmon with cream cheese, lemon juice, onion, horseradish and salt. Mix thoroughly. Chill several hours.
Mix ground beef, onion soup mix, eggs and bread crumbs and make small balls. Drop into a boiling mixture of ginger ale and catsup. Cook 30 minutes.
Cream shortening and sugar. Add eggs. Add pineapple and vanilla. Mix dry ingredients together and add to pineapple mixture. Stir in pecans. Bake on greased cookie sheet at 350° for about 12 minutes.
Combine milk and pudding, mixing well. Stir in sour cream. Chill. Serve with fresh fruit.
Brown meat; drain fat. Add spices. Add tomato products. Bring to a boil, then simmer on low for 30 minutes.
Sift together flour, baking powder and salt into bowl. Add sugar. Mix together beaten egg, milk and oatmeal. Then add to dry ingredients and stir until blended. Stir in melted butter. Bake in greased muffin tins at 400° for 20 to 25 minutes. Remove at once from tins. This makes 12 average size muffins.
Let the butter, milk and confectioners sugar come to a bubble. Add either coconut, chocolate, peanut butter, raisins, dates or nuts. Shape and frost with melted chocolate chips.
Pour 1 cup of milk in saucepan; put vanilla in and cook over low heat for 20 minutes. Remove. Pour milk mix in a bowl and chill. Combine evaporated milk, sugar, egg substitute and remaining cup of 2% milk in mixture. Stir with wire whisk until blended. Pour into freezer for 1 hour (1/2 gallon freezer).
Drain pineapple and save juice. Mix juice and cream cheese together. Add Cool Whip, along with pineapple, and add marshmallows (I quarter the marshmallows with my kitchen scissors). Next, stir all together real good and chill overnight.
Put cooked hamburger in rectangular dish. Top with slices of tomato. Top with mashed potatoes. Layer grated cheese on top and heat in oven until warmed through at 350° for about 25 minutes. You may have to cover with foil to keep from getting too brown.
Mix corn meal with the salmon; add corn meal to absorb liquid and form into soft patties. Add salt and pepper to taste. Patties may be fried or baked.
First Layer: Dissolve black raspberry Jell-O in 1 cup hot water. Add blueberries and juice. Gel.
Beat eggs. Add all other ingredients. Mix very well. Do not use mixer. Lightly oil 9 x 13-inch pan and pour in mixture. Bake at 350° for 45 to 60 minutes until cooked through. Cut in squares. Serve warm or cold.
Remove giblets and neck. Wash turkey with cold water; clean out cavity. Sprinkle entire turkey with seasoned salt, including cavity. Poke 6 to 8 holes into turkey breast. Insert bell pepper, onion and bacon pieces into holes. Layer entire breast of turkey with bacon slices. Rub Kitchen Bouquet over turkey. Stuff cavity with dressing, if desired. Pat a little oil over skin of turkey and spread 1 tablespoon of oil into bottom of pan. Place turkey in pan and cover with foil. Bake in a 350° oven for 4 hours. Uncover and let turkey brown completely, about 45 minutes more.
Use ingredients to your family's needs. Saute hamburger, onions and peppers in oil. Layer all ingredients, then repeat layers. Put bacon on top. Bake 1 1/2 to 2 hours at 350°.
Cook on medium heat until vegetables are tender before adding flour which has been beaten with enough water to make a thin paste. Then cook until thick and seal in jars.
Break cookies, covering bottom of 9 x 13-inch pan. Soften ice cream and spread over cookie layer. Warm fudge sauce slightly and drizzle over ice cream layer. Freeze. Spread Cool Whip over fudge layer. Cover with foil; freeze until serving.
In a large frying pan on low heat, dice garlic and brown in the olive oil. Pour in 1/2 can of tomatoes and simmer. In a large bowl, mix hamburg, eggs, cheese, parsley, salt, pepper and bread; then tomato mixture. Wash peppers; cut in half and remove seeds. Stuff peppers. Place peppers on lightly oiled baking dish. Bake at 325° for about 30 minutes. Spoon remaining tomatoes over top of peppers and bake for another 30 minutes.
Cream Crisco, eggs and sugar. Add milk and mashed bananas. Add remaining ingredients. Pour in greased cake pan and bake for 30 minutes at 350°.
Heat oven to 300°. With sharp knife, peel lemons, removing a thin yellow layer only (no white part). In food processor, put lemon peels and sugar, pulsing 4 to 5 times, then let machine run for 1 minute until peel and sugar are minced. Add butter, sugar and lemon juice and process 20 seconds or until well blended. Add shredded coconut and flour and pulse 4 to 6 times until well blended. Form dough into walnut size balls and place 2 inches apart on a lightly buttered baking sheet. Bake in oven for 15 to 17 minutes on lower third shelf of oven until edges just start to brown. Cool. Makes 2 1/2 dozen cookies.
Place egg whites in large glass mixing bowl; let warm about 1 hour. Sift flour with salt; set aside. Beat egg whites until foamy. Gradually add 1/2 cup sugar; continue to beat until stiff peaks form. In small mixing bowl, beat the egg yolks on high until very thick and lemon colored, about 3 minutes. Gradually add remaining sugar; beat until smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture. Add orange peel; with whisk or rubber spatula, add this to egg white mixture. Pour into tube pan. Bake at 350° for about 50 minutes or until cake springs back when touched. Sprinkle with powdered sugar as soon as cool enough to remove from pan.
Mix sugar and milk, bring to a boil. Boil one minute. Remove from heat and let stand 5 minutes. Add butter, peanut butter, vanilla, cocoa powder and nuts.
Peel, remove seed, and mash avocados. Mash everything together. Chill for at least one hour to re-hydate the guacamole mix ingredients.
Prepare or secure pie shells. Make crumbs of brown sugar, flour and butter or margarine, then set aside. Pour boiling water over molasses and baking soda. Pour this into the unbaked pie shells and then put the crumbs in carefully. Bake at 450° for 10 minutes and then at 350° for 30 minutes or until done. Makes 3 large (9-inch) and 1 small pies.
Mix dry ingredients; add melted butter, egg and vanilla. Stir in candy pieces. Bake for 10 to 12 minutes at 350°. Do not overbake.
Cook and stir sausage and heat until light brown; drain off grease and put sausage in a 9 x 13-inch dish. Beat eggs, milk and salt and stir in cheese. Pour over sausage and sprinkle with croutons. Bake, uncovered, 40 to 50 minutes or until knife comes out clean. Let stand 5 minutes before serving.
Mix rhubarb and sugar and let stand overnight in Tupperware bowl, then add blueberry or strawberry pie filling and pour into a stainless steel kettle. Boil 15 minutes. Stir constantly and then remove from heat and add jello. Stir. Put into freezer type containers. Very good. Freezes well.
Soften sherbet in fruit juices and water. Add ginger ale just before serving. Pour over large block of ice or ice ring in punch bowl. Punch will bubble effectively during early part of serving. Dry ice substituted for ice block will give smoking effect. Brighter green color can be achieved with food coloring.
Brown ground beef and onion. Drain any grease. Add green beans, tomato juice and chili powder.
Combine first 3 ingredients in a saucepan. Add 4 1/2 cups water. Bring to boil, stirring well. Add rice. Remove from heat and cover. Allow to cook; fluff. Add remaining ingredients; mix well. Refrigerate. Keeps well for several days.
Soften cream cheese. Blend with cherry juice. Cut cherries. Drain pineapple and add 1 cup sugar. Fold in Cool Whip (defrosted). Fold in marshmallows.
In a large saucepan, combine sweet potatoes, water, parsnip, onion, bouillon granules and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 to 30 minutes or until vegetables are very tender. Transfer to a blender container. Cover and blend until smooth. Return mixture to saucepan. Stir in milk and heat through.
Lightly sprinkle both sides of chicken with garlic powder; let stand 15 minutes. Lightly coat chicken with flour. Brown in hot oil in large skillet over medium heat. Turn chicken over. Sprinkle onion evenly over chicken. Cook until chicken is golden brown.
First Day (a.m.): Make feed starter with first 4 ingredients. Mix and let set at room temperature all day in a covered container.
Boil chicken until tender. Bone and chop into chunks. Keep broth until just warm. Dip tortillas into it. Line 9 x 13-inch dish with tortillas. Spread chicken over tortillas, then onion, pepper and undiluted soup. Cover well with a layer of grated cheese. Pour Ro-Tel tomatoes (mashed or blended) over all. Bake at 350° for 30 to 40 minutes.
Fold a 16 x 12-inch (or larger) piece of parchment paper in half and crease. Unfold paper and place the salmon fillet in one half. Sprinkle fish with fresh dill sprigs and julienned leek and carrot. Fold paper over and crimp edges. Place on a plate and microwave on High for 4 1/2 minutes or just until opaque. Sprinkle with salt. Serves 4.
In bowl, dissolve jello in boiling water. Add strawberries that have been thawed. Chill until starts to thicken.
Rub chicken with lemon. Sprinkle with 1 tsp. ginger and salt. Combine oil, honey and remaining ginger, and brush chicken with this mixture. Roast in a moderate oven (350°) for 1 1/2 - 2 hours, basting occasionally with with honey mixture.
Mix all ingredients and put into baking dish; top with the 1/2 cup of Ritz crackers and pecans. Bake 30 minutes at 350°.
Melt butter in large soup pot. Saute onion and celery in butter. Cook potatoes and cabbage in chicken stock in separate pan. Then add soup to soup pot. Add spice and light cream; return to simmer. Do not boil after adding cream. Serves 6. Delicious with dark rye or wheat bread.
Cream together cheese and sugar. Add Cool Whip, then the pineapple and strawberries. Fold in bananas and nuts. Place in loaf pan, either an 8 1/2 or 9-inch. Freeze overnight. After slicing, let thaw slightly before serving.
Brown ground beef and drain completely. Add onions and green pepper. Stir and cook until onions are clear. Stir in spices. Add whole, peeled tomatoes (do not drain) and cut them up with spoon while stirring. Add tomato sauce and red beans. Allow to simmer for 5 more minutes. Add cayenne pepper to taste.
Mix first 3 ingredients. Put into a greased loaf pan. Bake at 350° for about 40 to 45 minutes. Remove from oven and pour melted butter on top. Bake until golden brown, about 20 to 25 minutes more.
Brown meat slowly. Spoon off excess fat. Add next 9 ingredients. Simmer, covered, 30 minutes. Stir often. Cook noodles in boiling, salted water until tender; drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella.
Use large Tupperware bowl with lid. Put all the ingredients together in bowl. Seal, burp and shake. Remove seal and add 1/4 cup ice water. Reseal and shake until forms a ball. May have to work together slightly. Use like regular pie crust or roll out in circle for pasties. Handle very little for very flaky crust.
Melt chocolate and 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Saute mushrooms, onion and celery in butter. Cook and drain broccoli. Mix all ingredients together and cook until cheese is melted.
Cook rice for 25 minutes. Drain. While hot, put in bowl and add 1 package raspberry jello and 1/2 cup sugar. Stir well. Add crushed pineapple and juice. Refrigerate overnight. Fold in Cool Whip.
Sift flour, salt and soda together. Cream shortening, adding sugar and eggs gradually until smooth. Stir in mincemeat and add flour gradually. Drop on greased cookie sheet 2 inches apart. Bake at 400° for 15 minutes.
Cook carrots until just tender. Cool. Add green pepper, celery and onion. In small bowl, add tomato soup, oil, sugar, salt and mustard. Stir well. Pour over carrot mixture and mix well. Put in covered bowl and refrigerate. Let set several hours or overnight, to flavor well. Keeps for days.
Mix flour, sugar and baking powder. Cut in shortening and eggs. Add extract. Mix until it makes a dough. Divide dough, 2/3 for a base. Pat the 2/3 of the dough in a 13 x 9-inch greased pan. Spread 1 cup of the preserves on top. Crumble the remaining dough on top of the preserves. Bake for 20 minutes in a 350° oven or until browned on top.
Mix Kool Aid and sugar until dissolved. Add pineapple juice and orange juice. Add enough water to gallon jug to make 1 gallon.
Cream butter and sugar. Add vanilla. Work rest in with hands. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for approximately 20 minutes. Sift powdered sugar on while hot.
Heat oil in skillet. Saute onions till slightly soft. Move onions to side and cook garlic for one minute. Mix into onions. Add remaining ingredients except tomatoes. Stir to mix. Cover and simmer gently, 30 minutes. Add tomatoes and heat just enough to warm them through. Do not allow them to cook. May be served cold.
Sift together flour, baking powder, salt and sugar. Cut in butter until mixture is coarse. Add milk, vanilla and beaten egg. Mix with spoon until fairly smooth. Pour into greased and floured 8 x 8-inch square baking pan. Bake 15 minutes at 450° until light brown. Serve with sweetened crushed strawberries. Makes 4 generous servings.
Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14-inches long and 2-inches in diameter. Roll in nut mixture. Makes 1 log.
Place apples in 8 x 8 x 2-inch microsafe dish. Combine 1/4 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon flour in bowl. Toss with apples to coat. Combine flour, oats, brown sugar and cinnamon in mixing bowl. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook on Full power for 11 to 13 minutes, or until apples are tender.
Brown meat thoroughly and drain off all possible grease. Add everything else and simmer hard with lid on loosely for 1 1/2 hours, then take lid off and simmer until thick enough to suit you. You can add more hot spices, such as cayenne, if you like. Recipe is easily halved. Better, day old. Great frozen and reheated.
Cover pork with water; add onion and garlic. Cook over medium heat until pork is tender. Add mushroom soup, rice, salt and pepper. Cook slow until rice is done. Cooks better with cover on.
Shred the first 4 ingredients together. Put sugar on mixture and set aside. Bring to boil remaining ingredients. Pour over shredded cabbage mixture and let stand overnight.
Wash and pat spinach leaves dry. Tear into bite size pieces. In large saucepan, simmer spinach with a small amount of water for 3 minutes. Drain thoroughly. Heat oil, soy sauce and sugar in a skillet. Add spinach and onion. Cook and toss until spinach is well coated, 2 to 3 minutes. Stir in water chestnuts. Makes 4 servings.
Cook macaroni and drain. Mix all ingredients together and bake at 350° for 30 to 40 minutes.
Blend cornstarch, 1 1/2 cups sugar and salt in saucepan. Stir in water gradually. Cook over medium heat, stirring until boiling. Boil 1 minute. Stir half of mixture slowly into egg yolks. Return to pan. Cook over low heat, stirring constantly for 2 minutes. Remove from heat. Add butter and juice.
Combine flour, sugar, baking powder and salt. Cut in butter as for pie crust. Mix in egg yolks (mixture will be crumbly). Press half of the mixture in bottom of 15 x 10-inch jelly roll pan. May also use 13 x 9-inch pan. Set remaining half of mixture aside.