HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and make into balls. Roll in granulated sugar. Press into rubber molds from cake shop, Ben Franklin's or anywhere that carries Wilton supplies. Yields 140 mints to 2 boxes of sugar.
In a 2-quart non-aluminum saucepan, combine water, vinegar, sugar and cloves. Bring to a boil. Boil 5 minutes. Add cranberries. Return to boil. Boil for 2 minutes. Cool, then chill cranberries in syrup.
Thaw scallops if frozen. Rinse scallops with cold water to remove any remaining shell particles. Cut large scallops in half. Combine scallops, cracker crumbs, margarine, catsup, salt, sugar and pepper. Place equal amounts of scallop mixture in 6 well-greased 10 ounce casseroles or place scallop mixture into a shallow 1 1/2-quart casserole.
Boil potatoes in jacket. Let cool. Layer in chunks in bottom of casserole dish. Dice onions on top of potatoes. Dice eggs on top of that. Mix Miracle Whip, sugar, and mustard together, then pour over potatoes. Mix. Crumble bacon on top. Bake for 30 minutes at 350 degrees.
Bake pastry shells. In pan, cook pepper in oleo until tender. Add soup, milk, poultry and pimento. Heat, stirring constantly. Spoon into patty shells. Makes 6 servings.
Beat egg whites and cream of tartar until stiff. Add sugar one tablespoon at a time. Add vanilla and beat until peaks stand up. (Do not underbeat.) Cover pie well and brown in a 350° oven, approximately 10 to 12 minutes.
Combine ingredients in the order given, folding in the beaten egg white last. Place mixture in a well-greased pan. Bake at 350° for 1/2 hour.
Cream butter and cheese. Blend in egg yolk and vanilla. Add cake mix 1/3 at a time; mix well. If mixer is used, add last part of cake mix by hand. Chill dough 1/2 hour. Heat oven to 375° (quick moderate). Drop by scant teaspoonfuls on ungreased baking sheet. Bake 8 to 10 minutes until delicately browned. Cool cookies before removing from baking sheet. Makes 6 to 8 dozen cookies.
Day One: Wash and quarter apples. Place in large kettle. Cover with water; bring to a boil. Let simmer until tender.
Place biscuits in ungreased 9-inch quiche pan (or 9-inch pie pan), pressing pieces together to form a crust. Toss cheese with flour. Combine milk, eggs and seasoning. Add cheese mixture and spinach; mix well. Pour into crust. Bake 1 hour at 350°. Serves 8.
Cook the first 4 ingredients until it forms a hard ball in cold water, then add oats and peanut butter. Drop with a teaspoon on wax paper. Let get hard.
Mix well. Shape into small fingers. Place on waxed paper and put in freezer. Chill until firm.
Sift together flour, soda, spices and salt. Cream Crisco and sugar until fluffy. Add egg and molasses, mix well. Add dry ingredients alternately with water, beginning and ending with dry ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Do not flatten cookies. Makes 24 soft cookies.
Mix all ingredients in large bowl. Spread in greased baking dish. Bake for 30 minutes. Top with whipped cream or ice cream.
Melt butter in baking dish. Pour uncooked macaroni into melted butter, and stir until macaroni is covered well. Stir salt, pepper and cheese through macaroni. Pour milk over all, and bake at 350° for 1 hour or until golden brown.
Mix all ingredients together and beat for 20 minutes. Put in a lightly greased and floured tube pan. Do not preheat oven. Bake at 350° for 1 hour. Cool before removing from pan.
Mix all ingredients. Shape meatballs into small balls. Fry in 1/2 inch oil. Shake while cooking to prevent burning.
Mix all ingredients together. Bake 1 hour in 375° oven or will be done when knife blade comes clean when tested in center.
Combine sugar and milk in a heavy saucepan. Cook over medium heat; stir constantly until mixture boils. Turn heat low and continue cooking for 10 minutes. Remove from heat and add chocolate bits, Karo, margarine and vanilla. Stir until chocolate has melted and fudge is smooth. Add nuts and peanut butter. Pour into buttered pan. Spread and chill 1 to 2 hours.
Spray a 12-inch pizza pan with nonstick coating; set the pan aside. For crust, combine margarine and sugar in a medium size mixing bowl. Beat on medium speed with an electric mixer until creamy. Add egg product and beat well. Alternately add the 3/4 cup chocolate flavored syrup and flour, beating after each addition at low speed until combined. Spread mixture in the prepared pizza pan. Bake in a 350° oven for 20 minutes or until top springs back when lightly touched. Cool in pan on wire rack. To serve, cut crust into 12 wedges. Top each wedge with some of the fruit. Drizzle each with remaining chocolate flavored syrup. Makes 12 servings. Per Serving: calories, 159; total fat, 3 grams; saturated fat, 1 gram; cholesterol, 0 mg; sodium, 54 grams; carbohydrates, 33 grams; fiber, 1 gram and protein, 2 grams.
Blend oil and flour and seasonings in heavy pan. Gradually stir in milk. Cook over low heat until thickened, stirring constantly. Add cheese and stir well to help the melting. Serve over eggs or cooked vegetables of your choice. Makes about 2 cups.
Blend flour and butter or margarine as you would for pie crust. Press into bottom of a 9 x 12-inch greased cake pan. Bake 15 to 25 minutes at 350°, until set and golden. Cool.
Heat marshmallows; add ginger ale, juice and Dream Whip. Fold into broken cake pieces. Chill.
In large bowl, beat chocolate with condensed milk. Beat in water, then pudding mix and 1/2 teaspoon almond extract. Freeze 5 minutes. Fold in whipped cream. Spoon into dishes. Stir remaining 1/4 teaspoon extract into cherry filling; spoon over dessert.
Mix first 7 ingredients and pour into casserole dish. Top with grated Cheddar cheese; dot with butter. Bake, uncovered, 35 minutes at 350°.
Mix the first 3 ingredients and press in a 13 x 9-inch pan. Combine the remaining ingredients and top ingredients in pan.
Melt oleo in a 9 x 9-inch or 8 x 12-inch pan. Sprinkle graham cracker crumbs over butter. Layer remaining ingredients, pouring milk over last. Microwave on Roast/Medium for 12 to 15 minutes (in glass pan). Or, bake in regular oven at 350° for 25 to 30 minutes. Cut in bars.
Saute in 1/2 stick butter the first 3 ingredients; add to peas. Then add pimento, water chestnuts and soup. Spread buttered bread crumbs over top.
Spread cream cheese on bottom of 8 x 8-inch microwave-proof dish. Spread chili on top. (You probably will use only about 3/4 of the can.) Sprinkle cheese on top to cover. Microwave for about 2 minutes, until cheese is melted. Serve with tortilla chips.
Combine all ingredients thoroughly. Chill and serve on a bed of lettuce, garnished with sliced, hard-cooked eggs.
Cook macaroni; drain. Toss with margarine and place in casserole dish. Place all other ingredients in blender and blend until thick and mushy. Pour over macaroni. Cover with 1/2 cup crumbs, if desired. Bake at 350° for 40 minutes.
Mix ingredients in order given. Beat with mixer for 2 minutes on medium speed. Pour in 9-inch pie shell. Bake at 425° for 15 minutes, then 350° for 45 minutes or until well done.
Sift sugar with cocoa in a small bowl; set aside. In a saucepan over medium heat, mix cream with honey, butter and vanilla. Stir in the cocoa/sugar mixture. Using a whisk, stir for 8 to 10 minutes, until mixture is completely smooth. Do not boil! Remove from heat and cover surface of mixture with plastic wrap. Cool in refrigerator for 1 to 2 hours, until thick enough to use. Whip with a mixer until light and fluffy. Chocolate lovers should use this on a chocolate cake!
Mix flour and salt. Add eggs, milk, butter or margarine, cheese and onion. Drain the thawed spinach well. Add to mixture. Grease a 9 x 13 x 2-inch pan. Pour mixture into pan and bake at 325° for 30 to 35 minutes, or until bubbly and lightly golden. Let stand about 5 minutes before cutting into squares.
Melt chocolate chips and paraffin over hot water. Mix confectioners sugar, butter and peanut butter. Roll into balls about the size of a walnut. Stick with a toothpick and dip in chocolate/paraffin mixture. Do not cover completely.
Cream the butter, shortening and sugar until light and fluffy. Add eggs which have been beaten well until lemon colored. Combine flour and baking powder; add to creamed mixture, alternating with milk and flavorings. Spoon mixture into greased tube pan. Bake at 325° for 1 1/2 hours.
Dredge chicken pieces in a mixture of water, soy and cornstarch and salt. Saute onions and remove from pan. Saute celery and water chestnuts; remove from pan. Saute chicken until brown. Add vegetables (crisp) and pineapple and finally the juice and simmer gently until thoroughly heated. Serve hot with rice.
Cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition. Blend the well beaten egg in thirds. Add the flour in fourths, blending well after each addition. Chill dough in refrigerator several hours. Remove one-half the dough from refrigerator and turn onto a lightly floured surface. Roll 1/4-inch thick. Cut rounds with a lightly floured 1 3/4-inch round cookie cutter. Using a lightly floured 3/4-inch round cookie cutter, cut out centers of the cookies. Brush cookies lightly with a slightly beaten egg yolk. Sprinkle cookies with the chopped almonds. Carefully transfer to the cookie sheets. Bake at 350° for 10 to 15 minutes. With a spatula, carefully remove cookies to cooling rack. Repeat above procedure for remainder of dough. Makes about 6 dozen cookies.
Combine and stir. Bake in 8 x 8-inch casserole in 350° oven for 45 minutes.
Dissolve jello in boiling water. Cream together mayonnaise and cream cheese; add to jello. Add remaining ingredients to mixture. Pour into favorite mold and chill until set. Turn out on lettuce and garnish with fresh blueberries.
Mix pineapple and jello in boiler and let come to boil just enough to melt it all. Then mix in cottage cheese. Add Cool Whip. Pour into mold and refrigerate. Easy and delicious.
Combine sugar and flour; set aside. In saucepan, combine oleo, cocoa, shortening and water; bring to a boil. Pour over the dry ingredients and beat well. Add eggs and beat well. Mix buttermilk, soda and vanilla; add to the mixture. Mix well. Grease and flour a 1 x 11 x 15-inch pan. Pour in batter and bake at 350° for 30 minutes or until it tests done. Cool.
Mix peanut butter, syrup, and sugar and microwave 4 minutes. Remove. Add 6 cups of corn flakes (I use more). Stir until blended. Drop by spoonfuls onto wax paper.
Heat the first 4 ingredients in a microwavable bowl for 1 1/2 minutes. Stir, heat 2 more minutes. Add soda and stir.
Combine all ingredients. Bake in greased 13 x 9-inch pan at 350° for 30 minutes. Cool and cut into squares.
Cook vanilla pudding as directed. Let cool. Set overnight. Spread vanilla pudding on bottom, not too thick (1/2 inch), slice bananas around on pudding. Spread Cool Whip on top. Sprinkle with chopped nuts. Start all over with second layer. Sprinkle nuts on top.
Bake in 2 bread box pans that have been greased at 300° about 1 hour.
Microwave: Combine chips and vegetable oil. Microwave on High 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Pour mixture over Crispix. Place powdered sugar in a big Tupperware bowl. Add coated cereal. Seal. Shake until cereal is thoroughly coated. Refrigerate.
Beat oleo, Crisco, sugar and egg. Add flour, salt, vanilla, baking powder and milk.
Pour melted butter over stuffing mix and stir. Place 2/3 stuffing in bottom of casserole dish, cover with chicken and top with sour cream and soup mixture. (Combine soup, sour cream and 1/4 cup broth before spreading over chicken.) Continue layers; top with remaining stuffing. Pour remaining broth over top of casserole. Bake at 325° for 30 minutes or until top is brown.
Cook apples and cider slowly 12 to 14 hour or overnight. Drain off some of the juice if apples are juicy. Add sugar, cinnamon and cloves and cook 1 hour or until it gets as thick as you like it. Makes 8 cups. Can freeze or keep in refrigerator.
Combine eggs, sugar, spices and salt. Beat together until well creamed. Beat in pumpkin slowly at low mixer speed. Gradually add milk. Stir until well combined. Pour into unbaked pastry shell. Bake at 450° for 10 minutes, then reduce oven temperature to 350° and bake 50 minutes longer.
Put a little oil in pan and fry two garlic cloves and pepperoni until garlic is soft. Add two Tbsp of sweet basil. Add can of whole or peeled tomatoes and small glass of water; simmer until tomatoes are boiled down. Cook ditaline and mix with a can of pork and beans. Heat thoroughly.
Preheat oven to 350°. Place wings in plastic bag. Add remaining ingredients and shake to mix. Place in a single layer on a greased shallow baking pan. Bake 25 minutes. Turn and bake 10 minutes longer or until tender.
Mix all ingredients and spread on flour tortillas. Roll and refrigerate overnight. Cut into small slices with sharp knife and enjoy!
Boil long grain rice 20 minutes. Drain. Put into large bowl. Simmer shrimp and spaghetti sauce over medium to low heat 20 to 25 minutes. Remove and pour over rice.
Mix beef, bread crumbs, salt, pepper, nutmeg, onion and egg. Shape into 1/2-inch balls. Brown quickly and place in large casserole. Make gravy using 2 tablespoons each of flour and meat drippings (you may need to add some other fat) for every cup of gravy desired. Brown flour in fat, add cold water and stir until gravy is smooth and thickens. Cover and bake at 325° about 1 hour. I usually use 3 cups of water for 1 pound of meat. You can also refrigerate this for 2 or 3 days and then bake.
Cream butter. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture, alternately with whipped cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool on a wire rack.
Mix ingredients and bake at 350° for 30 minutes (batter will be soupy).
Mix all ingredients and pour into 2 unbaked pie shells. Bake at 400° for 30 minutes.
Boil the spaghetti in water and 1 teaspoon olive oil. The olive oil will prevent the spaghetti from sticking together. Drain spaghetti and return it to the pot. Do not put it over heat again! Mix butter with spaghetti first, then mix milk, parsley and garlic powder. Last, mix in Parmesan cheese. Serve with salad and it makes a quick, easy meal that children and adults love.
Combine first 10 ingredients in large bowl; stir well. Spoon into a lightly greased long baking dish.
Place fish into baking dish. Top with vegetables; arrange red pepper over top. Cook on Medium for 10 to 15 minutes, covered with wax paper, rearranging once (fish) during cooking. Let stand, covered, 2 to 3 minutes.
In a large microwave-safe bowl, combine cereal, crackers and pretzels. Drizzle the oil over all and mix well. Microwave 4 minutes. Pour into a large brown paper bag and sprinkle dry dressing mix over mixture. Shake well. Add nuts (optional).
Cream the cream cheese and sugar and add the rest of the ingredients, beating in eggs one at a time. Blend until smooth. Press regular graham cracker crust into bottom of 9 to 10-inch spring-form pan, slightly thicker at bottom pan seam and then up to middle of pan sides. Gently pour mixture into pan.
Mix flour and sugar; add water, then egg yolks, well beaten. Beat well and add to hot milk. Cook until thick as mayonnaise. Cool; add vanilla, cream and berries. Freeze. Serves 6 to 8.
Mix together and keep bubbly on stove (careful, it can stick to	pan). Layer an 11 x 13-inch pan with nacho cheese flavored Doritos generously and then crunch down. When ready to serve, add meat over Doritos. Next shredded lettuce, then diced tomatoes, then 3	cups shredded Monterey Jack cheese, then sliced black olives. Heat in broiler just until cheese melts. Serve immediately. Top with sour cream. Leftover Doritos, serve on the side.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly until thickened. Add 1 1/2 cups of cheese, stir until cheese melts. Toss potatoes in cheese sauce, reserving 1 cup of potatoes. Pour into 2 quart casserole. Arrange ham and remaining potato slices on top of casserole. Bake in preheated 350° oven for 30 minutes. Top with remaining cheese.
About 10 minutes before serving, peel and slice kiwi fruit and slice banana into 4 dessert bowls. Arrange sliced kiwi fruit and banana. Top each with a scoop of sherbet. Garnish with chocolate curls. Makes 4 servings.
In a heavy deep pot, saute onion, celery and parsley in a small amount of oil. When soft, add tuna, uncooked rice and 8 ounces of water. Cook for 30 minutes, adding the boiling water as necessary. When cooked, spread in a shallow dish and top with Parmesan cheese.
Marinate beef in mixture of vinegar, peppercorn, salt and crushed garlic for 1 1/2 to 2 hours. Fry pieces of beef in cooking oil. Add onions and saute until tender. Pour in tomato sauce and boiling water. Add the green pepper, bay leaf and hot sauce, as desired. Cover and simmer until meat is tender. Blend in liver spread. Cook 5 minutes more. Serves 5.
Cut flour into softened lard. Pour vinegar into milk and let stand for a few minutes. Mix all ingredients together and shape in a ball. Refrigerate for 30 minutes. Separate into small balls and roll into pie crusts. Dough may be frozen or kept in the refrigerator for up to 1 week.
Mix cinnamon, apples and 1/4 cup sugar together and set aside. Preheat oven to 350°. Grease Bundt or funnel pan well with shortening. Mix flour, sugar, baking powder and salt together well. Add other ingredients; beat well. Alternate layers of batter and apples, starting and ending with the batter. Bake 1 hour and 20 minutes at 350° in a greased and floured Bundt pan.
Cut chocolate in small pieces. Add sugar, butter or margarine, salt, syrup and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage. Remove from heat. Add flavoring and stir until blended. Pour quickly over nuts which have been placed in a well buttered pan. When cool, cut in squares.
Brown pork chops. Add soup with 1/4 cup of water, Kitchen Bouquet, salt, pepper and potatoes (sliced) into crock-pot. Cook on slow/low for 6 hours.
Stirring constantly, heat sugar, milk and cocoa on high. Heat until it reaches a fast, rolling boil. Reduce heat to maintain a slow, rolling boil for at least 5 minutes, still stirring constantly. After 5 minutes, reduce heat to lowest setting and add peanut butter, vanilla, marshmallow cream and butter. Mix thoroughly and quickly pour into a shallow pan (about 9 x 1-inch). Allow to cool.
Cook the shrimp in simmering salted water for 3 to 4 minutes. Drain and cool. Peel and clean. Arrange in a crock or dish in alternate layers with sliced onions, bay leaves, salt, pepper and hot pepper sauce. Add lemon slices, capers, herbs and enough olive oil just to cover and lemon juice to taste. Let the shrimp stand for 4 to 5 hours in the refrigerator to mellow. Delicious with thin rye bread and butter sandwiches, radishes and cucumber salad.
Heat butter, onion, green pepper and curry powder (should be put in hot butter first). Cook until tender. Add fruit cocktail, kidney beans, tomatoes, brown sugar, vinegar, bay leaf, dried thyme, salt, pepper and dash of red pepper sauce. Bake at 350° in casserole for 45 minutes, uncovered. Garnish with green pepper rings. Serve hot or cold (for summer).
Layer all ingredients in order as listed. Sprinkle with cheese. Toss salad when ready to serve, if desired. Use a 9 x 13-inch pan.
Mix sugar, canned milk and cocoa in saucepan. Bring to a boiling stage of 230° to 240° until mixture forms a soft ball in cold water. Remove from heat. Add butter, vanilla and pecans. Beat with mixer until mixture becomes thick. Pour into buttered dish and cool completely.
You get the pizza at the grocery store. You take it home and put it in the microwave like thing. Then warm it up. Then you can cut it up. Then it's ready.
Heat oil in a large frypan. Season fish with salt and pepper. Fry fish until lightly browned on both sides. Remove from oil and place on a paper towel. Place onion slices in a 2-quart casserole. Add vinegar, turmeric, curry powder, chili peppers, ginger root and bay leaves. Cook over a low heat. Remove from heat when mixture begins to boil. Place fillets in a 9 x 13 x 2-inch casserole. Pour vinegar mixture over fillets. Turn fillets once. Let mixture cool to room temperature. Cover tightly with foil. Refrigerate 2 to 3 days. Makes 4 to 6 servings.
Mix sugar, flour and margarine or butter. Add beaten egg and vanilla. Peel and slice peaches. Add tapioca. Add to the unbaked pie crust. Add the topping mixture. Bake 1 hour or until brown at 350°.
Combine cereals, pretzels and nuts in a 9 x 13-inch baking pan. Cook and stir together brown sugar, butter and syrup over medium heat until mixture comes to a boil. Let boil without stirring for 4 minutes. Remove from heat. Stir in cream of tartar and baking soda. Add vanilla and pour over cereal mixture. Stir gently to coat. Bake in 300° oven for 30 minutes. Stir after first 15 minutes. Spread on foil to cool. Keep in a tightly covered container. Makes 8 cups.
Make jello with water. Add rest of ingredients except 7-Up. Refrigerate. Add 7-Up before serving. Serves 25 cups.
Add soda to buttermilk in a 4-quart saucepan. Stir well and let stand one minute. Add sugar, corn syrup and butter. Cook to soft-ball stage, 236° to 238°. Add vanilla and nuts. Beat until begins to thicken. Drop by teaspoon onto buttered cookie sheet.
This is what we call a "so and so much" recipe. You use so and so much of each ingredient to suit your taste. There are no hard and fast measurements.
Mix pecans and coconut. Pour into a lightly greased 9 x 13-inch pan. Mix	cake mix according to directions on box. Pour batter over pecans and coconut.
Melt the brown sugar and oleo together and set aside. Mix the white sugar and cinnamon together. Toss the quartered biscuits into the cinnamon and sugar mixture. Roll around until all covered. Place in Bundt pan that has been greased. Bake at 350° for 30 minutes. Pull apart when serving warm.
Combine all ingredients in large bowl. Chill at least 15 minutes. Serves 6.
Mix cheese at room temperature; add 3 other ingredients. Top with chopped parsley or chopped nuts. (This can be done as a cheese ball, but it's rather soft and works better as a dip.)
Mix all ingredients together. Grease and flour pan. Bake at 350° until done.
Brown sausage in a large skillet over medium-high heat. Drain and return sausage to skillet. Stir in rice, beans and sauce. Cook until thoroughly heated, 2 to 3 minutes.
Heat salsa and chicken, stirring occasionally. Make your rice, following directions. Pour salsa chicken and rice. Makes about 4 servings. Enjoy!
Dice chicken and mix together with remaining ingredients. Bake at 350° for 30 minutes. Fairly low in fat without almonds.
Cook the macaroni. Brown sausage and onion. Add macaroni after it is cooked. Mix all this together. Top with 4 ounces shredded Mozzarella cheese and pepperoni slices (1 package). Bake at 350° for 30 minutes.
Combine all cereals, pretzels and nuts in a large container. Combine the other ingredients in a saucepan and heat until oleo is melted. Pour over cereal mixture and mix thoroughly to coat dry ingredients. Bake 2 hours at 200° to 250°, stirring every 30 minutes.
Preheat oven to 375°. Saute onion in butter; add green pepper. Continue cooking until tender (about 5 minutes). Stir in flour until blended. Add tomatoes, Worcestershire sauce, mustard, salt, sugar and pepper. Simmer, covered, 10 minutes. Add tuna and pour into 2 1/2-quart casserole dish.
Cut oleo into flour and nuts. Press onto bottom of a 9 x 13-inch pan. Put in oven for 15 minutes at 350° until light brown.
Combine cornmeal, sugar, salt and pepper. Stir well. Dredge tomatoes in cornmeal mixture. Heat oil in a large skillet to 375°. Add tomatoes and fry until golden brown on each side. Drain on paper towels.
Brown onion, garlic and hamburger in large frypan. In Dutch oven put everything else. Drain meat mixture and add to Dutch oven. Heat over medium-low heat for 1 hour, uncovered.