HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk and sugar in heavy pan. Cook over medium heat, stirring constantly, until mixture boils. Turn heat down and cook 10 minutes, stirring constantly to prevent scorching. Remove from heat and add chocolate chips, Karo, oleo and vanilla. Stir until melted and smooth. Stir in nuts. Pour in buttered 9 x 2 1/2 x 13-inch pan. Cool.
Blend sugar and margarine; add eggs and mix well. Add flour and salt, 1/4 at a time, and mix well. Dough will be stiff. Refrigerate overnight. Separate into 4 sections and roll out on floured surface. Cut into shape and place on ungreased cookie sheets and place 1/4 teaspoon of filling in center. Bake at 350° for 15 minutes. Dust with powdered sugar while warm.
Brown hamburger, then add other ingredients. Cover and let simmer about 30 minutes or until rice is cooked.
Cream together sugar and margarine. Add vanilla. Add crushed potato chips alternately with flour.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. In large saucepan, cook filling as directed on package. Blend cake mix (dry) into hot pudding. Beat by hand or mixer 1 to 2 minutes. Pour in pan. Sprinkle batter with chocolate pieces and nuts. Bake 30 to 35 minutes. Top with whipped cream when ready to serve.
Thinly slice tomatoes. Beat egg, salt and milk. Dip tomatoes slices in egg batter. Coat with fish fry. Fry in hot oil. Drain on paper towels. Serve hot.
Cream margarine and sugar. Add eggs until well blended. Blend in dry ingredients alternately with milk. Add cinnamon and vanilla. Fold in apples and nuts. Pour into greased and floured 13 x 9-inch baking pan. Sprinkle topping over cake. Bake at 325° approximately 45 minutes.
Mix Good Seasons Italian dressing according to directions. Pour over linguine and vegetables. Sprinkle on 3/4 bottle of McCormick Salad Supreme. Toss to mix ingredients. Sprinkle with paprika. Refrigerate for at least 1 hour. "Will keep for a week."
Combine flour and seasonings; coat chops. Mix crumbs and Parmesan cheese. Dip chops in egg, then in crumb mixture. Brown slowly in hot olive oil. Place a slice of Mozzarella cheese on top of each chop. Pour sauce (one 8 ounce can of herbed tomato sauce) over it and sprinkle with 1 1/2 tablespoons oregano. Cover and simmer 50 minutes.
Beat eggs and mix into sugar and flour. Add mustard; salt and pepper to taste. Slowly add vinegar and water to egg mixture; stir continuously until boiling. If you like a stronger dressing, add more vinegar than water.
Grease and flour ring mold. Combine all ingredients and pour into ring mold. Bake at 350° for 1 hour in water bath.
Combine bread crumbs, cheese, garlic salt and pepper. Dip each piece of chicken in butter, then roll in dry mixture. Place in greased baking pan. Bake at 350° for 1 hour. Serves 4.
In a large bowl, dissolve yeast and sugar in water and let sit for 5 minutes. Stir in whole wheat flour with wooden spoon and blend well. Add salt and stir again. Gradually mix in white flour, half a cup at a time, until the dough loses its wet look and becomes a floury, shaggy mass. Preheat oven to 425°. After flouring your hands, remove dough from bowl and knead for a minute or two, until dough firms up. Lightly oil one large or two small French bread pans or a cookie sheet. Shape the dough into one or two baguettes or a boule (ball) and place in pans or on sheet.
Combine all ingredients except parsley and pecans (a food processor makes a very smooth cheese; an electric mixer will leave some discernible individual ingredients). Toss parsley with pecans and blend half into cheese mixture. Form cheese into a ball and roll in remaining parsley mixture until well coated.
Make brownies according to the directions on the box. Undercook slightly. Let cool. Mix together one 8 ounce container Cool Whip, cream cheese and powdered sugar. Spread on top of the brownies. Prepare pudding and put on top of the cheese. Spread second container of Cool Whip for the top layer. Sprinkle nuts on top.
Place sausage meat (thoroughly broken up) in bottom of 2-quart casserole. Sprinkle rice over it. Add onion, tomatoes, mustard and salt. Bake in a 300° oven for about 1 1/2 hours. Drain off any excess fat.
Cook and drain noodles; set aside. Saute onion and garlic in olive oil; add ground beef and cook until brown. Drain beef and put it back in the skillet. Add spaghetti sauce and heat. Add 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese. Stir constantly until well blended. Mix meat sauce and noodles together and pour into a large baking dish. Top with remaining cheeses. Cook in 350° oven for 20 minutes or until cheese is bubbling.
Cook macaroni. Fry and chop hamburger. Saute onion in meat; drain off fat from fried-out hamburger. Dry water off cooked macaroni. Add remaining ingredients and simmer 15 to 20 minutes.
Preheat oven to 350°. Beat egg whites until fairly stiff, then add salt; continue beating, adding sugar slowly, beating until stiff and glossy. Liquid add ins can be added while beating; others you may fold in after beating. Spoon tablespoons onto cookie sheets, peaking at top of each spoonful. Put into oven and turn off!! Do not open oven until it is cold to the touch on oven door!
Melt butter, chips and peanut butter. Microwave 2 minutes. Blend well. Pour over cereal and coat well. Put 1 cup powdered sugar in bag; add cereal, then remaining sugar. Shake well. Cool.
Use a small glass and cut the middle out of your bread like you would when making biscuits. Save your circle of bread. Place the bread in a warm skillet with melted butter. Then crack your egg in the middle of the hole. Let cook about 2 minutes, then flip. Butter both sides of the middle you cut out and saved. Place in skillet; brown on both sides. When egg is ready, serve circle with jelly!
Cook spaghetti. Drain and rinse in cool water. Mix vegetables and spaghetti together. Sprinkle 1/2 to 3/4 bottle of salad seasoning and mix. Add 1/2 to 3/4 bottle of Italian seasoning to pasta and vegetables. You can chill overnight or eat it right away. Either way, it's delicious.
In microwave or on stove top, melt margarine and add flour, stirring until smooth. Add milk and boil. Stir until thick. Add the grated cheese. Stir until cheese melts. Add salt, pepper and mustard.
Slice potatoes 1/2-inch thick and layer in glass dish. Mix cooking oil, seasoned salt, pepper and salt together. Pour mixture over potatoes and bake at 375° until tender. When done, crumble bacon and cheese over top of potatoes. Top with sour cream.
Heat 1/2-inch Mazola corn oil in cast-iron pan until hot. Put in hulled peanuts and reduce heat. When peanuts begin to brown, take out and place on pan lined with wax paper. Salt peanuts. Will get browner as they cool. Let cool completely and store in tin can with seal.
Pour apples in large bowl. Break eggs over apples; add other ingredients and mix. Bake in greased baking dish at 325° for 1 hour or in a Bundt pan for 1 hour.
In a small bowl, whisk yogurt, lemon juice, oil, cumin, ginger and garlic until smooth. Season with salt and pepper. Dressing will keep, covered in the refrigerator for up to 3 days.
Mix sugar, salt, cocoa and milk together. Add melted margarine. Stir until it comes to a rolling boil. Boil 1 1/2 to 2 minutes. Remove from heat and beat until mixture starts to thicken. Add vanilla and continue to beat until ready to spread on cake.
Preheat oven to 350°. Mix ingredients. Roll into balls; flatten with bottom of glass that has been dipped into colored sugar. Bake 8 to 10 minutes.
Blend all ingredients in blender for 40 seconds. Makes 3 1/2 cups marinade. Marinate meat all day before cooking.
Mix all ingredients. Place fish fillets or raw shrimp in a bowl and cover with marinade. Let stand at room temperature for at least 30 minutes. Place shrimp or fish in a broiling pan 5 to 6 inches from the heat. Broil until done and occasionally baste with marinade.
Cut beef into bite-size pieces. Mix with soups and water. Cook tender enough to cut with a fork. Serve over rice or noodles.
Prepare hot roll mix as directed on package, except use 1 1/2 cups water for the 2 boxes of mix; use 4 eggs and 6 tablespoons sugar (omit margarine). Let rise; punch down. Divide dough into thirds.
Dissolve yeast in warm water. Add 1/4 cup shortening and egg. Mix well. Add sugar, salt and 3 1/2 cups of the flour. Mix well. Add the remaining 3 1/2 cups of flour. Mix well. Let rise until double. Make into rolls. Place in 2 (9 x 13-inch) greased pans or 1 (12 x 18-inch) pan. Let rise until double. Bake at 400° for 12 to 15 minutes. Makes 30 rolls.
Grate cheese and mix well with sausage and biscuit mix and sauce. Shape into balls. Bake on a cookie sheet at 350° for 8 minutes.
Cut up margarine and cheese together; melt in microwave. Mix sugar, pecans and cocoa together. Stir in cheese, margarine and vanilla. Add coconut, if desired. Half of this recipe makes a lot.
Mix all ingredients well. Cook mixture over low heat until it thickens and rolls into a ball. Cool and knead. Put in airtight container or Ziploc bag.
Spread cream cheese on each slice ham. Place 1 green onion on and roll up tightly. Snip off top of onion. Slice into desired thickness.
Beat eggs, sugar and margarine. Add coconut and flour; beat well. Stir in vanilla. Spread mixture in a well-greased 8-inch square pan. Bake at 350° for 25 to 30 minutes. Set aside to cool and then enjoy!
Cut cake in half. Spread bottom half with icing and then put top half back on. Top with icing, then add cherry pie filling. Serve.
Place beans in large pot with 12 cups water. Add all ingredients except parsley and olives. Bring to a boil, then simmer for 3 hours. Five minutes before beans are finished, add parsley, olives, salt and pepper to taste. Can be served over cooked white rice.
Melt butter and pour over oats. Combine all dry ingredients and add to oat mixture. Add remaining ingredients and blend. Bake at 350° for 10 minutes on an ungreased foil-covered cookie sheet. Cookies will come off easily when cool.
Sprinkle pudding over pineapple. Stir in other ingredients. Place in oblong dish. Chill overnight. Serves 10.
Cook manicotti according to the package directions for 10 minutes (exactly) and drain. Cool in a single layer to keep the spinach, Mozzarella cheese, cottage cheese, egg, garlic powder and pepper. Stuff all this mixture into the manicotti.
Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley; beat well. Place the crab meat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat. Form the cakes by hand into patties, about 3-inches around and 3/4-inch thick. The shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking.
Mix together soup and sour cream. Reserve 1 cup. Add chicken to soup/sour cream mixture. Mix together in medium bowl chilies and cheese. Place chicken mixture in center of each tortilla. Top with cheese/chili mixture, then fold. Place tortillas in baking dish, fold side down. Pour remaining soup mixture over top. Bake at 350° for 25 to 30 minutes. Garnish with black olives and more cheese if desired.
Sprinkle lemon juice over chicken and apples, mixing lightly. Combine remaining ingredients, using only enough mayonnaise to moisten. Add chicken and apples and toss together lightly. Serve cold.
Mix with mixer the peanut butter and cream cheese; add sugar, milk and vanilla. Fold in Cool Whip; spread half of mixture on crust and half of fudge topping, then layer rest of mixture. Cover and freeze 6 hours. Let pie stand at room temperature before serving for 15 minutes. Drizzle top of pie with fudge topping and nuts before serving, if you desire.
Butter a large baking sheet. In microwaveproof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about three minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to one month. Makes about 1 pound.
Mix pudding according to box directions. Beat in softened cream cheese. Add Cool Whip and fold in. Make layers of wafers, pudding and bananas, continue until all pudding is used. Garnish top with left over vanilla wafers.
Combine flour and sugar. In saucepan, put oleo, shortening, cocoa and water. Bring to boil. Pour into flour and sugar. Mix well. Add other ingredients. Put soda in buttermilk. Bake in greased and floured pan, 13 x 9 x 12-inch at 375°.
Combine all ingredients. Add flour and oatmeal last. Roll into little balls. Put on cookie sheet; bake until cookies are lightly browned. Will make about 3 to 4 dozen.
Cut lamb in 1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well. Season with salt and pepper. Cover with water and simmer until nearly tender, about 1 to 1 1/2 hours. Add vegetables except tomatoes and simmer 30 minutes longer or until tender. Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth paste. Add enough to the liquid to thicken slightly. Serves 5 to 7.
Cream oil and sugar; add eggs and mix well. Blend in milk. Combine dry ingredients; mix by hand into the first mixture. Fold in blueberries very gently.
Mix tomato paste and olive oil together. Brush on steaks. Coat the steaks with garlic powder, Italian seasoning and lemon and pepper. Place in refrigerator for one hour, then grill steaks as usual. You may add more lemon and pepper as you grill.
Combine the squash and milk; crumble in cornbread. Saute the onions, celery and bell pepper. Add soup, sage, salt and pepper. Mix with squash mixture. Sprinkle cheese over casserole and bake 1 hour at 350°.
Cream cheese, sugar and vanilla together. Whip cream until it stands in peaks; fold into cheese mixture. Pour into pie shell. Add lemon juice to cherries and mix; pout into shell. Chill 3 hours.
Combine sugar and syrup; bring to rolling boil. Add peanut butter and mix well. Add cereal. Spread in pan. Cool and cut into squares.
Blend ingredients by hand; pour over turkey breast in covered container. Marinate overnight in refrigerator. Bake turkey breast according to directions; marinate during cooking. Good with chicken, also!
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; stir in potatoes, onion, salt and pepper. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes are done.
Mix 3/4 cup sugar, flour and cocoa. Beat whites until foamy (5 minutes). Add vanilla, cream of tartar and salt. Increase to medium speed while adding 3/4 cup sugar, 1 tablespoon at a time, 5 minutes. Beat 2 minutes more. Add 1/3 dry ingredients, fold in, add remaining 2/3 dry ingredients in the same way. Pour into a 10-inch tube pan and bake at 375° for 35 to 40 minutes.
Cook pasta and cool. Chop up vegetables. Toss with pasta. Add can of crab meat and shrimp (thawed). Mix together with Ranch salad dressing. Chill until ready to serve.
In electric frypan, cover bottom of pan with olive oil. Brown sausage links on all sides until brown. Add green peppers, onions and tomatoes. Cover. Let simmer until vegetables are tender. Add seasonings to desired taste. Cook until sausage is done and vegetables are very tender.
Combine 7-Up and marshmallows. Stir over low heat until marshmallows melt. Add lime gelatin to hot mixture. Beat cream cheese well and add to gelatin mixture. Whip thoroughly. Add pineapple and chopped walnuts. Chill until partially congealed. Combine mayonnaise with whipped cream and fold into gelatin. Garnish with maraschino cherries. Refrigerate several hours before serving. Cool Whip may be substituted for whipped cream.
Stir all together and bake in greased 8 x 10-inch glass dish at 350° for 1 hour.
Toast bread. Add pineapple, lettuce, bananas, cheese and mayo. A great lunch and no guilt.
In a medium bowl, combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2-quart dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions and bake, uncovered, for 5 minutes more or until onions are golden brown.
In saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add sugar, salt and 1/4 cup butter; stir until butter melts and cool to lukewarm. If possible, check temperature of water with thermometer. Sprinkle yeast over water in large bowl. Stir to dissolve yeast; stir in the lukewarm milk mixture. Add 4 cups whole wheat flour; beat vigorously with wooden spoon until smooth. Gradually add rest of whole wheat flour; mix in last of it with hand until dough is stiff enough to leave side of bowl. Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic, 5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side.
Preheat oven at 300°. Mix dates and nuts in separate bowl with flour, then add remaining ingredients. Pour into well-greased pan. Cook for 1 1/2 to 1 3/4 hours.
For filling, stir together walnuts, Blue cheese, 1 tablespoon parsley and pepper. On a lightly floured surface, unfold pie crust. Spread filling evenly over the crust. Cut the pastry into 12 wedges. Starting at wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet. Just before baking, brush with milk. Sprinkle with Parmesan cheese and additional parsley. Bake in a 425° oven about 15 minutes or until golden. Serve warm. Makes 12.
Heat oven to 375°. Lightly grease baking sheet with butter flavor Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed, just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet. Bake for 10 to 12 minutes or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2 1/2 dozen cookies.
Cook onion and green pepper in oil in large skillet. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat for 10 minutes. Stir in beaten eggs; cook and stir 2 to 3 minutes. Makes 4 to 5 servings.
Mix all ingredients except vanilla (or rum) and walnuts in top of a double boiler and cook until thick. Cool slightly and add vanilla (or rum) and walnuts. Pour into cooled baked pie shells. This is a very generous pie filling. Can also be poured into custard cups. Serve with whipped cream.
Cream sugar and butter; add remaining ingredients in given order. Pour into favorite prepared 8-inch pie crust. Bake at 350° for 40 minutes.
Flatten crescent rolls onto cookie sheet and scrunch edges together. Cook according to package directions and allow to cool. Combine mayonnaise, cream cheese and onions. Mix well and spread onto cooled crust. Mix broccoli, cauliflower and carrots together; spread on top. Pat firmly onto cheese mixture. Top with Cheddar cheese and olives. Chill well (at least 2 hours). Cut into pizza slices.
Mix sugar and mayonnaise together. Combine rest of the ingredients. Pour mayonnaise mixture on top and mix well.
Mix in a gallon container. Add enough water to make a gallon. Store in refrigerator overnight. Add 1-quart ginger ale just before serving.
Grease a square pan. Mix and heat butter, honey, sugar and cinnamon. Boil about 1 minute. Stir in vanilla and noodles.
Preheat oven to 350°. Mix flour, sugar and margarine (cut with pastry blender or two knives), forming crumbly mixture. Reserve 1 1/2 cups on the side. Mix molasses, boiling water and baking soda (mixture will foam). Now mix the flour mixture and molasses liquid mixture. Pour into a 9 x 13-inch baking pan. Sprinkle with reserved crumb mixture gently on top so that it does not sink. Bake for approximately 45 minutes. Check with a toothpick. Wonderful served slightly warm.
Cook vermicelli in a covered pot in salted boiling water for 9 minutes only, then drain. While vermicelli is cooling, mix margarine, soup and cheese, then add Ro-Tel, onion, Worcestershire sauce and chicken. Check for salt and pepper. Finally, add the cooked, hot vermicelli and gently mix to blend well. Check again for salt, then pour into a greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes or until bubbly. Serves 6 to 8.
May add 1 teaspoon Wyler's low-sodium chicken granules, dissolved in 1 cup hot water per cup of chicken broth.
Spread on flour tortillas and roll up. Refrigerate overnight. Slice (into coins) and serve.
Heat oven to 400°. Lightly grease a 10x1 1/2-inch pie plate. Brown ground beef and onion. Drain. Stir in taco seasoning. Spread in pie plate. Sprinkle with chiles. Mix milk, baking mix, and eggs until smooth in a blender. 15 seconds on high or 1 minute with hand beater.
Combine the first 5 ingredients; set aside. Combine remaining ingredients, mixing well. Pour over vegetables; toss lightly. Refrigerate several hours.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in lukewarm water. Add buttermilk and dissolved yeast. Mix until moistened. Cover bowl and place in refrigerator until ready to use. When ready to use roll on floured board to 1/2 or 3/4 -inch thickness. Cut with biscuit cutter. Bake in 400° oven 10 to 12 minutes. (Dough will keep several days.)
Drain asparagus. Arrange on serving platter. Mix remaining ingredients in small pan and heat to boiling point. Pour over asparagus.
Mix oleo, vegetable oil, cocoa and water in a saucepan until blended and let it come to a boil. Have ready the flour, sugar, buttermilk, baking soda, eggs, cinnamon and vanilla. Mix together with mixer. Pour hot chocolate into mix slowly. Mix well. Grease and flour cookie sheet. Bake at 375° for 20 minutes.
Beat the eggs. Add the sugar, oil and vanilla until thick and lemon colored. Stir in the zucchini. Sift together the flour, cinnamon, baking soda, salt and baking powder. Fold in the walnuts. Add to the first mixture. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool 10 minutes and remove from pans.
Prepare soup according to directions on can; then fill can with Minute rice and add to soup when boiling. Stir. Cover. Remove from heat. Let stand 10 minutes. "That's it." Minute rice absorbs soups flavor. Makes 6 servings. Especially good with chicken.
Mix Minute rice and 2 cans of soup. Spread in bottom of roaster. Place chicken pieces fat side up on top of rice. Mix onion soup mix and 1 soup can of water; pour over chicken. Bake at 350° to 375° for 1 1/2 to 2 hours.
Mix together and shape into 4 rolls. Place on cookie sheet and cover. Let set overnight in refrigerator. Bake at 300° for 1 hour.
Cream butter. Add powdered sugar and continue to beat until fluffy. Combine cornstarch and flour. Add to butter, along with extract. Beat well. Drop by spoonful on ungreased cookie sheet. Bake at 300° for 20 minutes. These are light and delicious.
Boil eggs. Separate yolks from whites in 2 different bowls. Add to yolks; mustard, pickle juice, salt, pepper and Miracle Whip. Mix. Makes a delicious dip for crackers or chips.
Arrange cooked, drained broccoli in an 8 x 12-inch baking dish sprayed with Pam. Place chicken on top evenly. Combine undiluted soup, mayonnaise, lemon juice, curry powder, salt, pepper and grated cheese. Mix well. Pour over chicken. May be refrigerated, covered with plastic, up to 2 days. Can be multiplied for parties. Bake in a 350° oven for 30 to 45 minutes until bubbly.
Beat eggs. Add sugar, oil and other ingredients. Stir in all-bran last. Store in covered container in refrigerator up to 6 weeks. Cook in greased muffin tins as needed. Bake 12 to 15 minutes at 400°.