HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients well. Form in walnut size balls. Chill. Melt 1/4 cake paraffin with 12 ounces chocolate chips. Dip balls 3/4 way into chocolate. Place undipped side on wax paper. Chill.
Preheat oven to 325°. Put peanut butter, sugar, vanilla and egg in mixing bowl. Stir until well mixed. Drop by rounded teaspoons onto cookie sheet. Space 2-inches apart. Bake for 10 to 13 minutes.
Mix shortening, sugar, egg and water together. Add all the dry ingredients and beat until smooth about 2 minutes. Stir in apples, rolled oats, raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 325° 12 to 15 minutes. Makes about 3 dozen cookies.
Preheat oven to 375°. Pat crescent roll dough on a greased cookie sheet and bake 8 to 10 minutes. Combine Miracle Whip, cream cheese and spices. Beat until creamy. Spread on cooled crust. Chop onions including tops and bell pepper. Shred carrots. Cut broccoli and cauliflower into flowerettes and slice very thin. Slice olives for garnish. Distribute evenly all vegetables over top of cream cheese mixture; add Cheddar cheese and press down into pizza and refrigerate for at least 4 hours before serving. Cut into squares.
Cook potatoes, with peels on, until tender, but firm. Peel and grate potatoes. Melt margarine. Add cream of chicken soup, onion and Cheez Whiz. Remove from heat and add sour cream. Mix sauce gently into grated potatoes. Put in baking dish and bake, uncovered, at 350° for 30 minutes. Do not add salt!!!
Put chopped pecans on bottom of pie crust. Combine other ingredients to make filling and pour on top of pie. Bake at 350° for 40 to 45 minutes.
*It comes frozen in a 17 1/4 ounce box (2 sheets).
Whip egg whites until stiff. Whip 1 pint cream. Line a 9 or 10-inch spring-form pan with wax paper. Lay ladyfingers flat on bottom and stand around edges.
Pour 4 cups water into large saucepan; bring to full rolling boil. Carefully drop frozen potatoes in water. Remove from heat immediately. Cover and let stand for 4 to 5 minutes. Drain potatoes at once; spread on paper towel. Cut up any large pieces. Sprinkle with salt and cool. In bowl, combine eggs, radishes, celery, onion and parsley. Add mayonnaise and vinegar. Add potatoes and toss gently. Chill. Makes 8 servings.
Dissolve dry yeast in hot water. Mix all dry ingredients and add shortening, yeast and butter milk. Knead. Let sit 2-3 hours to rise. Roll out desired amount of dough to 1/4 inch thickness. Fold over and cut with cutter. Bake at 450° about 10 minutes, until just begining to brown. Remainder of dough may be refrigerated and will keep approximately 2 weeks.
Preheat oven to 350°. Drain pineapple juice and set pineapple and juice aside.
Melt butter and sprinkle crumbs and mix. Press crumbs into bottom of pan. Pour sweetened condensed milk over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake in 13 x 9-inch pan in 350° oven (or 325° for glass dish) for 25 to 30 minutes or until lightly browned.
Brown ground beef with onions in a large frying pan and drain off excess grease. Cut tortillas into fourths and layer in the bottom of a greased glass 9X13 baking dish.
Cut bread in half lengthwise. Place halves on foil covered baking sheet. Tear out soft inner portion of bread in large chunks. Melt butter in large skillet and stir in garlic and sesame seed. Add bread chunks and fry until bread is golden and butter is absorbed. Remove from heat.
Cream butter and sugar. Add honey and beat well. Separate eggs and add well beaten yolks to mixture. Add salt and vanilla. Add milk and flour; beat mixture well and add pecans and walnuts. Fold in stiffly beaten egg whites.
Preheat oven to 350°. Grease an 8-cup (2 liter) Bundt pan. Put nuts into blender container. Cover and process 2 cycles at chop or until coarsely chopped. Empty container and set aside.
Slice potatoes; arrange in buttered dish. Make layers of potatoes, soup, butter and onion. Bake 1 hour at 350°.
Warm soup and cream cheese until cheese is dissolved. Dissolve Knox in 1/4 cup hot water. Add Knox to soup mix. Let cool. Add remaining ingredients. Chill overnight.
Sift together and set aside the dry ingredients. Cream together shortening and packed brown sugar. Blend in egg and vanilla. Add sifted dry ingredients and mix thoroughly. Put in refrigerator to chill while preparing next step.
Sift flour, sugar and salt together. Melt oleo separately and add water and cocoa. Bring to a boil. Pour over flour mixture. Mix well. Add beaten eggs, buttermilk, baking soda and vanilla. Mix and pour into greased jelly roll pan. Bake 25 to 30 minutes at 350°.
In saucepan, add brown sugar, water and butter; mix well. Place over low heat until bubbles appear. Add 1/2 pound chopped or halved pecans and remove from heat; stir until thick, then dip by tablespoons quickly on wax paper.
Combine tomato, cucumber, green pepper, artichoke, and pasta; toss lightly.
Brown ground beef, onion, Worcestershire sauce, garlic salt, salt and pepper together. Add tomato sauce, tomato paste, tomatoes, oregano and bay leaves. Simmer, covered, at least 2 hours or until cooked down. Stir often. Boil 1 package of lasagna noodles; blanch and drain. Grease a large 9 x 13-inch casserole.
Pour over steak a mixture of celery soup, onion soup mix and milk. Bake tightly covered at 350° for 1 to 1 1/2 hours.
Layer graham crackers in bottom of 8 x 8 baking dish. Stir together dry pudding mix and lemonade mix in medium bowl. Add milk and mix or whisk together. Fold in 3/4 of the Cool Whip. Pour into dish and top with remaining Cool Whip. Chill until ready to serve. Serves 8.
Peel and slice thick enough potatoes to fill your crock-pot. Add chopped onion among the potatoes if you wish. Cover with water and cook until tender. Drain off the water. (You might wish to save it for gravy or soup.) Melt Velveeta cheese, cheese soup and margarine in microwave, stirring occasionally. Pour this over the drained potatoes and continue to heat on low heat.
Make a leakproof bed. Use heavy foil. Put brisket in foil and sprinkle Accent and spread Kitchen Bouquet on top. Mix 1/4 cup Worcestershire sauce and 3/4 cup ketchup and spread over brisket. Sprinkle minced garlic and pepper on top. Wrap tightly and place foil-wrapped brisket in roasting pan. Bake 3 to 4 hours at 325°. Pour gravy to use with serving and slice meat across the grain. Microwave 1 minute on platter before serving to warm.
Melt fat in frying pan. Brown onion and okra slightly, stirring as it cooks. Add tomatoes and salt. Cook over moderate heat until vegetables are tender and mixture is thick, about 20 minutes. Stir occasionally to prevent sticking. Season with more salt and pepper, if needed.
Mix ingredients well. Roll out with rolling pin. Cut out with biscuit cutter and sprinkle with sugar. Bake on ungreased baking sheet in hot oven (400°) for 10 to 12 minutes.
Cook cake mix according to directions on box. Prepare pudding according to directions on box. After cake cools, crumble enough cake in bottom of punch bowl to cover it. Then top with cherry pie filling, pineapple and then bananas. Pour enough pudding on top to cover. Continue repeating layers until all gone. End with Cool Whip. Sprinkle with nuts.
Mix the first 4 ingredients; put into refrigerator for a while until firm. Take out and make into patties; roll in corn flake crumbs and deep fry until golden brown.
Combine Crisco, sugar, eggs and vanilla. Beat well. Add flour gradually. Mix well. Roll 1/2-inch thick and cut desired shape. Place on cookie sheet (ungreased). Bake at 375° for about 8 to 10 minutes. Makes about 6 dozen tea cakes.
Preheat oven to 350°. Cream shortening, sugar and syrup. Add eggs, one at a time, beating well after each addition. Mix in buttermilk and vanilla. In separate bowl, sift together dry ingredients. Add to syrup mixture and mix until smooth. Pour into greased 10-inch tube pan. Bake 1 hour and 10 minutes.
Fry strips of bacon and save grease. Mix remaining ingredients together and add bacon and some grease. Bake, covered, at 350° for 2 1/2 hours.
Rinse chicken and dry on paper towel. Combine flour with pinch of salt and pepper. Roll chicken in mixture. Saute chicken in hot oil in skillet until golden brown. Drain. Place in 2-quart casserole. Saute garlic, onion and pepper until tender. Drain pineapple and oranges. Reserve juices. Add mustard, soy sauce, chili sauce and juices. Bring to a boil, reduce heat and simmer until thick (about 5 minutes). Pour sauce over chicken. Bake, covered, at 350° for 30 minutes. Add pineapple chunks and oranges, basting with liquid in casserole. Bake, uncovered, 15 minutes longer or until chicken is tender. Serve over rice.
Mix all ingredients well, except almonds and additional chutney, in a food processor. Garnish with remaining chutney and almonds. Best if made the day before serving. Serve with plain crackers.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches. Crush cereal. Mix all ingredients except raisins in large bowl; beat 30 seconds. Stir in raisins. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely before slicing.
Cook ground beef, onion and pepper until done. Add spices, then remaining ingredients. Simmer 15 minutes.
Heat oven to 350°. Combine all ingredients except the beef; mix well. Add ground beef. Mix lightly. Press into an 8 x 4-inch loaf pan. Bake 1 hour; drain and let stand 5 minutes. Serves 8.
Brown meat and onion; drain fat. Add remaining ingredients; mix well. Bring to boil; cover and simmer for 20 minutes, stirring occasionally.
Beat shortening, sugars, vanilla, water, peanut butter and eggs until fluffy. Blend flour into mixture. Add chocolate chips. Drop by teaspoonful onto greased baking sheet. Bake at 375° for 8 to 10 minutes.
Simmer chicken in oil and water. Cook until tender. Cut up chicken; mix together with vegetables. Mix bread crumbs and chicken broth together. Mix all together. Pour into baking dish. Bake in 325° oven.
Mix mayonnaise, water and undiluted soup. Add chicken, onion, pepper, almonds, rice, salt to taste and chopped eggs. Place in greased 2 1/2-quart casserole; top with crushed potato chips. Bake 30 to 40 minutes in 350° oven. Serves 10.
Preheat oven to 400°. Mix ingredients well. Bake until crust is brown. Reduce heat to 350° for 30 minutes.
Simmer onion and celery in butter until tender. Add flour, curry powder and salt. Blend well and add tomato juice, cook over medium heat. Stir constantly until mix comes to a boil. Add turkey and let come to a boil again. Reduce heat to a simmer for about 30 minutes. Serve over rice.
Saute onion in margarine. Add beef and salt; cook until brown. Combine all ingredients in casserole dish. Bake at 325° for 45 minutes.
In food processor (or with beaters), blend together all the ingredients until combined. Transfer to serving bowl and chill it, covered, 2 hours. Spread on crisp crackers or bagel chips. Yields 1 1/2 cups.
Cook enough cornbread to make 1/2 gallon. Boil chicken breasts. Save 7 1/2 cups of broth (add water if needed). Crumble bread; add onion, pepper, sage, salt and chicken. Toss until well mixed. Place into a 4-quart baking dish or oven pan. Add margarine and cream of chicken soup to broth; heat and stir until soup is dissolved. Pour over bread mixture. Stir very little. Bake in oven, uncovered, at 350° for 45 to 50 minutes.
Combine sugar, syrup, water and salt. Stir until sugar dissolves. Heat to boiling. Cover and boil for 2 minutes. Uncover. Cook until soft ball.
Saute the onion in 1/4 cup margarine. Mix drained potatoes, onion, sour cream, salt, cheese and pepper together and put in a baking dish. Dot with 2 tablespoons of butter and cover in grated cheese. Bake until the cheese is bubbly at 350°.
Melt butter in large saucepan over low heat. Add peanut butter and keep stirring until blended. Add marshmallows and stir constantly until all are melted. (Or melt butter, peanut butter and marshmallows in large microwave bowl for 2 minutes. Stir to blend and nuke another 1 to 2 minutes until all ingredients are melted.) Mix crispy cereal, rolled oats and peanuts in a bowl. Stir into melted mixture. Add chocolate candies at the very end of the blending process. Butter a 9 x 13-inch pan and press mixture into pan with buttered hands. Let cool. Cut into bars and wrap in plastic wrap or store in freezer in plastic bags. Makes 24 bars or 48 cookies.
Grease a 9 x 13-inch dish with 1/4 cup of butter. Place into oven until dish is hot and margarine is melted. Mix picante sauce into cut-up biscuits. Pour into dish. Top with olives, onion, pepper and cheese. Bake at 350° for about 25 minutes.
Blend bananas and juice concentrates in blender until smooth. Combine remaining ingredients, except lemon-lime. Mix well in a large bowl. Put into containers to freeze (may be placed in 2 containers). Thaw slightly before serving. Pour lemon-lime soda over fruit mix. Should be slushy. Garnish with orange slices.
Cream sugar and butter; add eggs. Mix well. Stir in bananas. Add flour, soda, salt and nuts. Mix thoroughly. Bake in loaf pan for 1 hour at 350°.
Mix ingredients with mixer. Spoon in 8 ounce Cool Whip until well blended. Put in pie shell and cool in refrigerator.
Grease and flour a 10-inch tube pan. In a large bowl, thoroughly cream butter and 2 1/2 cups sugar. Cream until light; add egg yolks, one at a time. Beat after each addition. Add all extracts; beat until light. Stir together flour and baking soda; add flour alternately with sour cream. Add chopped nuts to beaten egg mixture. Beat egg whites, adding remaining sugar. When egg whites form soft peaks, fold into mixture. Bake at 325° for 80 minutes or until done.
In a medium bowl, combine juices, chili powder, oregano, garlic and cornstarch. Add meat. Mix well and marinate, refrigerated, for 1 to 2 hours. Drain, reserving liquid. Heat half of oil in a wok or large skillet. Add onion and peppers. Stir-fry until vegetables are tender-crisp. Remove and keep warm. Add remaining oil, then stir-fry beef until just browned. Stir in kidney beans, corn, tomato wedges, reserved vegetables and reserved marinade. Stir gently until warmed through and sauce is slightly thickened. Serve garnished with chopped cilantro.
Preheat oven to 350°. Lightly grease 13 x 9-inch pan. In medium bowl, combine 1 cup of flour with dark brown sugar. Cut in butter until mixture resembles coarse crumbs. Pat evenly into prepared pan. Bake 20 minutes and remove from oven. In large bowl, with electric mixer on medium speed, beat together cream cheese and sugar just until combined. Beat in remaining 2 tablespoons flour, the eggs, lemon juice and vanilla just until combined. Pour over partially baked crust. Drop spoonfuls of blueberry preserves over the top. With back of small spoon, lightly swirl in preserves. Bake 20 minutes longer. Turn off oven; prop open oven door. Let cheesecake cool in oven for 10 minutes. Cut with wet knife into 2-inch squares. Store in refrigerator. Yield: 24.
Simmer clams, celery, potatoes, onions and salt slowly until soft bubbles appear, then add butter and pepper. Let melt, then add remaining ingredients. Let bubble slightly; serve. Stir frequently while cooking.
Place rolls in layers to cover bottom of pan and up 1/2 to 3/4-inch on sides. Bake according to package directions. Cool. Soften cream cheese. Beat cream cheese with mayonnaise and dressing mix until fluffy. Spread on baked pastry. Add vegetables and top with cheese. Place under broiler until cheese is melted. Serve warm.
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes. Add crushed tomatoes, zucchini, green beans and pepper. Return to boil. Add pasta, cover and simmer 10 minutes. Stir occasionally until pasta is tender. Stir in beans (kidney).
Prepare vegetables. Combine into one pot. Put 1/2 cup water into vegetables; cook vegetables until they boil. Let boil for 10 minutes. Cover and remove from heat. Fry sausage until brown (scrambled); drain off grease. Put sausage aside. Put 1 tablespoon oil in same pan; heat oil. Empty rice into hot oil. Lightly brown slowly. Empty 2 cups water into rice; simmer slowly until done.
Core apples. Seed oranges. Grind apples, oranges and cranberries. This should make about 7 cups of pulp. Mix with sugar and refrigerate.
Preheat oven to 375°. Unroll crescent dough into 2 rectangles. Place in greased 13 x 9 inch baking pan with long sides overlapping 1/2 inch; press perforation together to seal. Lightly sprinkle surface of dough with flour. Pat dough out with fingers to form 13 x 7 inch rectangle. In medium bowl, combine sugar, cinnamon, nutmeg and cloves. Cut apple slices into quarters; Add to sugar mixture and toss lightly. Place apple mixture in 2 inch wide strip lengthwise down center of dough to within 1/4 inch of each end. Make cuts, 3/4 inch apart, on longest sides of rectangle just to edge of filling. Braid dough by folding strips at an angle across apple mixture, alternating dough strips from one side to the other. Fold top and bottom ends over; press to seal. Brush with butter, Bake 30 minutes or until golden brown. Cool slightly.
Cook onion in small amount of oil. Add zucchini and cook for a short time. Layer the ingredients in buttered casserole using half of each ingredient; then repeat rice, soup, zucchini/onion mixture, and cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Cream sugar, margarine and applesauce. Blend in mashed bananas, eggs and vanilla. Sift flour, salt and soda three times. Fold into banana mixture. Pour into 9 x 5-inch loaf pan sprayed with Pam. Bake 55 minutes. Cool.
Melt chocolate chips, butter and milk in pan; set aside. Mix remaining ingredients together. Put 2/3 of mix into 10 x 15-inch pan. Pour chocolate mixture over mix. Top with the rest of the mix. Bake 20 minutes at 350°.
In a large kettle, place sliced potatoes and onions. Add water to cover and cook until potatoes are soft. Use masher to break potatoes into smaller pieces. Let simmer on low heat to boil down a bit. Fry bacon until crisp and break into bits. Add bacon, milk, corn, salt, pepper and parsley to potatoes. Add some of the bacon drippings for flavor. Heat thoroughly (do not boil).
With a fork, combine olive oil, dry white wine and vinegar. Add garlic clove (minced), peppercorns, sweet basil (chopped) or tarragon and salt to taste. Mix well.
Prepare pudding per package instructions. Make sure there are no lumps. Layer dish with Oreos, pudding and Cool Whip. Repeat once more. End with Cool Whip on top. Sprinkle crushed Oreos on top. Refrigerate.
Wash and cut cucumbers into sticks. Pour boiling water over and let stand overnight. Next day, drain and pack in clean jars.
Beat confectioners sugar and softened cream cheese together. Set aside. Prepare chocolate pudding according to directions on box. Set aside until thickened and set. Pour cream cheese mixture into graham cracker crust. Top with chocolate pudding, then top with Cool Whip. Refrigerate for 3 hours. Serve.
Mix all of the ingredients and pour into casserole dish. Let stand overnight. Bake at 350° for 1 hour.
Cover bottom of heavy pan with bacon. Season Hamburger and make thick patties. Place over bacon. Slice potatoes 1/2 inch thick and place on top of burgers. Slice onion 1/2 inch thick and place on top of potatoes. Slice carrots and place over onions.
Cook potatoes, drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes, cover and chill. Yields 6 to 8 servings.
Spread cream cheese on plate. Drain shrimp and spread over cream cheese. Spread seafood sauce evenly over shrimp. Chill before serving.
Chop 1	teaspoon of onion very fine; set aside. Open the can of clams and drain the clam juice into a small bowl. Save 2 tablespoons of the juice and mix in clams, cream cheese, onion and Worcestershire sauce. A beater or blender will make the dip smoother.
Saute onion in butter. Add ground beef. Cook only until meat loses pink color. Place 3 cups cabbage in casserole. Place meat mixture over cabbage. Add 3 more cups of cabbage. Salt and pepper to taste. Pour tomato soup over all. Bake in a 350° oven for 1 hour.
Line bottom of square glass pan with cream cheese. In mixing bowl, combine chili with green peppers, tomatoes and onions. Pour onto cream cheese. Sprinkle shredded Cheddar cheese on top. Bake at 325° for 15 minutes or until cheese is melted. Scoop up with taco chips.
Place first 4 ingredients in a medium bowl and beat with an electric mixer until thoroughly mixed. In another medium bowl, mix together the chopped pimiento, salmon and cottage cheese. Combine mixtures to make filling for the tarts. Press wonton wrappers into mini muffin tins sprayed with nonfat spray and divide filling among wrappers. Sprinkle with chopped dill. Brush edges of wrappers with margarine and bake at 350° for 20 minutes or until edges are lightly browned.
The night before, rinse kidney beans and let soak overnight. When you are ready to cook your meal, the beans will be split and have increased in size. Begin by melting margarine in a large pot. Saute onions, peppers and garlic until tender. Add beans, water, seasonings and meat. Cook over medium-high heat. You will have to add water occasionally as the beans cook down. Beans will cook for 1 1/2 to 2 hours or until they are tender and make their own gravy. Serve hot over a bed of rice with cornbread.
Mix all ingredients very well in large bowl. With wet hands, shape in 1-inch balls. Store overnight in cool place. Makes 36 balls.
Cream butter and sugar well. Add eggs, one at a time; beat well. Add	1/2 of the flour and mix well.	Add the Eagle Brand and flavoring and mix well. Pour in a large or Bundt pan. Bake at 300° for 1 1/2 hours.
Season meat with salt and pepper. Mix lightly and form into balls. Cook onion in hot fat until soft. Push to side of pan. Brown meat balls lightly on all sides. Stir in tomato sauce, water, chili powder and Worcestershire sauce. Simmer for 30 minutes. Pour over hot, drained spaghetti. Sprinkle with cheese.
Place all but last ingredient in greased casserole. Top with buttered corn flake crumbs. Bake at 350° for 45 minutes. Yields 8 servings.
Blend all first 6 ingredients. Add next 4 and beat well. Add oats and raisins; mix well. Drop from teaspoon on greased pan 2-inches apart. Bake until light brown. Cool slightly before removing from pan. Bake at 350°.
Mix sugar and flour together, then mix with berries. Pour into an 11 x 14-inch pan lined with crust. Place crust on top of berries. Sprinkle with sugar and dot with butter. Bake 10 minutes at 450°, then 30 to 40 minutes at 350°. Place another pan on lower oven rack to avoid boil-overs.
Our Christmas Eve dinner always includes fish, a tradition from our Italian heritage. Both sides of the family join for the celebration. After dinner young and old alike await a special visit from Santa Claus.
Toss together carrots and onions. Spread evenly in half of a 13 x 9 x 2-inch baking pan. Place beets in opposite half of pan. Drizzle 1 tablespoon of the olive oil over vegetables. Cover with foil and bake in a 400° oven for 40 to 45 minutes or until tender. Transfer carrots and onions with a slotted spoon to a storage container; cover. Transfer beets to a separate storage container; cover. Add 1 tablespoon hot water to baking pan, stirring to dislodge any browned bits.
Put juice into large saucepan; mix in pectin. Over a high heat, bring to a hard boil, then stir in Kool-Aid and all sugar, bring to a rolling boil. Boil hard for 1 minute, stirring it constantly. Remove from heat, skim off foam and pour quickly into your sterilized jelly jars. Fill to within 1/2-inch of top. Put on cap, screw band firmly tight and process in boiling water bath 5 minutes.
Cream butter and sugar. Add water and vanilla. Add flour and pecans. Chill 3 to 4 hours. Bake at 325° for 20 minutes. Cool and roll in powdered sugar.
Prepare pastry. Beat eggs, lightly. Beat in remaining ingredients. Pour into prepared pastry.
Add salt and cayenne pepper to taste. Meal with yellow corn meal. Cook with peanut oil in deep fryer (330°) until golden brown; drain on paper towels.