HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, combine all ingredients except sugar. Shape into 1-inch balls. Roll in sugar. Store in tight container. Makes 2 1/2 dozen.
Mix; roll out to 1/2-inch thickness. Cut in about 1-inch squares. Drop in boiling broth and cook quickly. Will serve 6 people.
Mix milk and pudding for 1 minute; let stand for 5 minutes. Fold in Cool Whip and Oreos. Spoon onto crust. Freeze for 6 hours. Store leftovers in freezer.
Mix sugar, cream cheese and Cool Whip; set aside. Mix together pecans, butter and flour; press out evenly in 10 x 15-inch pan. Bake at 350° for 30 minutes. Let cool. Spread top mixture over crust; then spread blueberry filling over top.
Combine cranberry cocktail, orange and lemon juice. Pour over ice cubes in bowl. Pour in ginger ale. Makes two quarts. Low in sugar.
Combine 3/4 cup wheat germ, flour, chives and salt. Cut in butter until coarse like meal. Add egg and 1 tablespoon milk; mix well. Pinch off dough and shape into 3 1/2-inch long sticks. Brush with 1 tablespoon milk and roll in 1/4 cup wheat germ. Bake at 425° on ungreased cookie sheet for 10 minutes or until light golden brown. Serves 12.
Cook noodles as directed on package. Drain. Line bottom of 9 x 13-inch pan. In medium sized bowl, mix cottage cheese, egg and onion salt together. Spoon over noodles and spread. Cover with a layer of noodles.
Beat eggs and add all ingredients together. If not a little soupy, add one cup hot water. Pour in Pam sprayed pan (9 x 13-inch). Bake at 350° for about 45 minutes or until brown. Cut in squares.
On breadboard, use a pastry brush to coat both sides of bread with oil. Sprinkle liberally with Parmesan and garlic powder (both sides). Cut slices into cubes and toast other side until golden brown. Cool and then store cubes in closed container. Great for Caesar salads or even as a snack.
Beat first 6 ingredients well. Add baking powder and soda (dissolved in a small amount of water). Bake at 350° for 12 minutes. Makes 100 cookies.
Mix the first 3 ingredients well and pack into a greased 9 x 13 pan and bake for 20 minutes at 350 degrees.
Cook rice. Saute onion, celery, garlic, bell pepper and parsley until tender in melted butter. Combine in large casserole dish the rice, vegetables, tomatoes, soup and raw shrimp. Bake, covered, at 300° for 1 hour, or until rice is tender.
Beat oil and sugar together. Add eggs and bananas; beat well. Sift together flour, soda, baking powder and salt. Add to first mixture with milk and vanilla; beat well. Stir in nuts. Bake in a 9 x 5 x 3-inch pan (greased and floured). Bake at 350° for an hour.
Place apples in shallow baking dish. Sprinkle with lemon pieces. Combine dry ingredients. Add melted butter. Mix until crumbly. Sprinkle crumb mixture over apples. Bake in a preheated oven at 375° for 30 minutes or until apples are tender.
Combine condensed milk, dream whip, and cream; mix with hand mixer until it thickens. Mix the warm milk with coffee and then let it cool. Dip the graham crackers in the milk/coffee mixture. Then spread a layer of the condensed milk mixture on the crackers. Using the same method, continue making 3 or 4 more layers. End with a layer of the condensed milk mixture. Sprinkle top with cocoa powder.
Put fish in a food chopper, then combine with the rest of ingredients. Spread this mix on a piece of French bread. Top with sliced tomato, 2 strips bacon (cooked) and top with Swiss cheese slices. Heat in oven at 350° until cheese melts. Spread makes enough for 6 sandwiches.
Mix all ingredients together thoroughly and store in an airtight container. To prepare tea, place 1 or 2 teaspoons of the mix in a cup or mug and add boiling water. Stir and serve.
Cut steak into serving pieces and dredge in seasoned flour. Melt 1/4 cup margarine in large frying pan; add onions and mushrooms. Cook until onions are tender and mushrooms are lightly browned. Remove onions and mushrooms from pan; set aside. Add remaining 1/4 cup margarine; when melted, add the steak and brown on both sides. Stir in rest of ingredients along with mushroom mixture. Cover and cook until meat is tender enough to cut with a fork. Serves 6.
Mix Crisco oil, dill, garlic salt and dressing. Pour over oyster crackers. Mix well and let set at least 1 hour.
Mix together graham crackers, sugar and margarine to make crust. Reserve half of crust mixture and place remainder in bottom of 9 x 13 pan. Dissolve each package of gelatin (lemon, lime and strawberry) separately in 1 1/2 cups boiling water. Chill each until firm, then cut into squares. Dissolve unflavored gelatin in cold water. Heat pineapple juice and sugar together; cool and add to unflavored gelatin. Add the whipped cream. Add cut up gelatin squares and mix. Pour gelatin mixture into pan on top of graham cracker crust and top with remaining graham cracker crust mixture. Chill until serving time.
Combine boiling water, dates and soda; set aside. Cream butter and sugar; beat in egg. Sift flour with baking powder and salt. Gradually add this to the creamed mixture. Stir in vanilla and the chopped nuts. Combine mixture with date mixture, mixing well. Pour into three greased and floured 9-inch pans. Bake at 350° for about 20 to 25 minutes. Meanwhile, combine brown sugar, milk and butter. Boil 3 minutes. Spread over each layer and sprinkle coconut over. Cover and let sit until cool. This is a delicious moist cake. It is hard to believe you can get 3 layers with only 1 1/2 cups of flour but you can. (Just don't eat the whole thing.)
Drop eggs into bowl with flour and pinch of salt. Mix, using fingers. Add cold water and knead. Let rest 30 minutes. Using 1/4 of dough, roll out and let dry for 30 minutes. Cut into desired strips. Repeat. Cook in boiling water.
Preheat oven to 425°. Melt margarine in a 10-inch saute pan; add onion and saute until soft. Remove from the heat and add chicken, sour cream, thyme, sage, salt, drained mushrooms and 1/2 cup of the grated cheese. Set aside.
Saute first 3 ingredients together in 1 1/2 tablespoons butter. Add boiling water to cover. Add salt and bay leaf. Boil vegetables until potatoes are tender. Place in blender. Add 2 tablespoons butter. Thin soup with milk. Add salt, paprika and dash of Worcestershire. When ready to serve, garnish with parsley, chives, cut up franks or diced ham or croutons. Serve hot or cold.
Melt butter. Add sugar, eggs, sour cream and mix well. Sift flour, baking powder, soda, salt and nutmeg together and mix with creamed ingredients. Pour into a greased 9 x 13 x 2-inch pan. Sprinkle topping on top of cake mixture. Refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Deep fry pork until brown 10 minutes. Saute onion, bamboo shoot, pineapple, carrot, mushroom and pepper. Cook sauce ingredients over low heat until thick. Add pork and sauce to vegetables; serve hot with rice.
Grind first 4 ingredients together. Dissolve the Jell-O in the hot water. Mix all ingredients together and refrigerate. Can be frozen after it sets.
Cook onion in half of margarine. Let cook and add poppy seed, Worcestershire sauce and mustard in saucepan. Slit rolls and brush mixture on rolls. Add ham and cheese on rolls. Place rolls back in foil pans, cover and bake 10 to 15 minutes at 375°. Brush margarine on top of rolls just after removing biscuits from oven.
Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in chicken cubes, cover and chill 24 hours.
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and Cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas and carrots and pimento. Spoon into a 7 1/2 x 11 1/2-inch or larger baking dish. Combine crumbs and Parmesan cheese and sprinkle over top. Bake, uncovered, in a 375° oven 30 minutes or until hot.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Combine sugar and milk. Cook over medium heat, stirring constantly. Remove from heat when mixture reaches soft-ball stage. Add vanilla and beat for 2 minutes. Add nuts and drop by spoonfuls on waxed paper.
Cut biscuits and fold over. Place nuts in bottom of greased Bundt pan. Top with biscuits, then with cinnamon. Mix together and boil the brown sugar, water and margarine, placing over biscuits. Bake at 375° for 30 minutes.
Beat together shortening and sugar. Add eggs and vanilla. Mix well, then add cocoa, salt, soda, flour and cold water. Fills a 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes.
Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously. Combine apples and next 3 ingredients; toss with dressing. Yield: 8 - 10 servings. Serve on leaf lettuce.
Drain fruit. Whip cottage cheese until creamy. Add Cool Whip and stir in jello (do not add water to jello) and fruit. Chill and serve.
Cook carrots in boiling water for 10 minutes or until tender. Drain. Place in 1-quart casserole dish. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix crumbs and butter. Sprinkle on top of carrots. Bake, uncovered, in a 350° oven for 30 minutes or until hot. Yields 4 to 6 servings.
Whip eggs slightly. Then add sugar, flour, lemon juice and rind. Pour on top of base and bake at 350° for 20 to 25 minutes. Cool slightly and sprinkle with plenty of confectioners sugar.
In a large bowl, mix soup, sour cream, chili peppers, onion and olives. Mix together and add Jack cheese. Remove 2 cups of this mixture and set aside. Add chicken to remainder. Drop large spoonfuls of chicken mixture into tortillas, enchilada style, and roll. Place into 13 x 9 glass pan. Pour remainder of mixture over chalupas to cover. Top with all the Cheddar and spread to cover. Bake at 350° for 40 minutes until hot and bubbly. Enjoy.
Put all ingredients into a large pot, bring to a boil. Reduce heat and simmer for 2 hours.
Mix together and pour in pie crust. Bake slow. Makes 2 pies.
Leave cheese at room temperature for about 2 hours. Mix all ingredients (except nuts) with mixer until ingredients are thoroughly combined. Shape in a ball and roll in chopped nuts. Wrap in wax paper and refrigerate until completely chilled.
Cook noodles ahead of time. Cook sausage and onions until meat is brown and onions are done. Drain off excess fat. Add tomatoes, sugar, salt and chili powder. Cover and simmer about 15 minutes. Add noodles and stir in sour cream. Heat to serving temperature and serve.
Sift the first 5 ingredients together into a bowl. Stir in milk and melted margarine. Spread into a 9-inch pan. Sprinkle with mixture of brown sugar and remaining cocoa. Pour over entire batter the hot water. Bake at 350° for 45 minutes.
Boil sugar and vinegar. Let cool. Mix all together. Add 1/4 cup oil.
Separate roll dough into 4 rectangles; seal perforations. Place 8 slices pepperoni on each rectangle. Sprinkle with cheese. Roll up each rectangle from narrow side to enclose filling; seal edges. Cut each roll into 4 slices. Pinch dough together on 1 side of each slice to seal. Place sealed side down on ungreased baking sheet. Bake at 350° for 18 to 20 minutes or until golden brown. Heat pizza sauce and serve with pinwheels.
Put water in tea kettle or pan on stove on high heat. When surface is covered with bouncing, breaking bubbles, you have your boiling water. This is good to add to any jello for dessert and also makes a good drink when poured over a small amount of instant tea or coffee in a cup.
Microwave butter in a 9-inch square baking dish on High for 1 1/4 to 1 1/2 minutes or until melted. Stir in marshmallows and vanilla. Microwave on High 1 1/2 to 3 1/2 minutes or until marshmallows are puffed, stirring after the first minute. Stir until smooth. Add cereal, 1/3 at a time, stirring with a fork until well coated. Press into dish. Cool. Cut into 36 even bars.
Soak sliced cucumbers in water and lime mixture for 12 hours or overnight (do not use aluminum ware). Remove cucumbers from mixture and rinse 3 times in fresh cold water. Soak 3 hours in ice water. Combine vinegar, sugar, salt and mixed pickling spices in large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add cucumbers and soak for 5 to 6 hours. Boil slices in syrup 35 minutes.
Preheat oven to 350°. In medium bowl, combine ground beef, egg, bread, parsley, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well. Shape in loaf and place in baking dish. Add beef broth. Bake uncovered 1 hour, basting frequently. Remove from oven and cool. Wrap in foil and refrigerate. Slice thinly and serve with Dijon mustard. Delicious when heated, but I think it is at its best when chilled (thinly sliced and served with mustard).
Mix all ingredients together. Simmer until onions are tender. Serve warm over spinach salad.
Mix ingredients together in freezer container of ice cream maker and fill to line according to manufacturer's instructions. Freeze according to instructions using ice and ice cream rock salt. Makes 1 gallon.
Place raw meat in roaster. Place onion and celery on top of meat. Combine remaining ingredients in a bowl and pour over meat. Cover and roast at 350° until beef is very tender or lower heat and slow roast all day. Remove fat and bone. Shred meat with a fork while still hot. Return to sauce. Leftover freezes well.
Saute veggies in butter. When clear, add tomato sauce. Cook until condensed to a paste, about 20 to 30 minutes, then add crawfish, soup, green onion and parsley. Simmer 20 minutes. Add Tony's to taste.
Soak beans overnight in water. Rinse and drain several times. Put beans in a large pot and add 6 quarts water, bell pepper, onions, thyme, parsley, bacon grease, tomato sauce, salt and pepper to taste. Bring these ingredients to boil, then add one bag of crab boil. (Note: Do not break open bag of crab boil.) Add Tabasco and ketchup. Cover pot and boil slowly until beans are done. When done, remove bag. Don't break bag. One hour before serving, cut smoked sausage into small round pieces and brown in skillet. Add to beans. Cook rice. Heat beans and sausage until good and hot. Serve over rice.
Drain pineapple; save juice. Mix gelatin according to directions on package using juice from pineapple as part of the cold water. Add remaining ingredients. Pour into a 13 x 9 x 2-inch dish. Let set and serve. Very good with casseroles or just as a snack.
Wash chicken parts and place in shallow dish and cover with buttermilk. Let sit 3-4 hours or overnight (overnight is best). Drain. Sprinkle with salt and pepper to taste. Dredge in flour. Deep fry. ENJOY!!!!
Mix ingredients together and bake at 350° until bubbly. Serve with water biscuits.
Melt chocolate chips, peanut butter, and margarine together in a heavy saucepan over low heat. Remove from heat, add vanilla and mix well, stirring into and coating cereal. Put powdered sugar in bag, add cereal mixture and shake well. Cool and store in airtight containers.
Stir ingredients together. Do not mix! Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Combine black beans, garbanzo beans, corn, onion, red bell pepper, green bell pepper, tomato, dressing, chiles and honey in medium glass or ceramic bowl; refrigerate for at least 30 minutes. Makes 6 servings.
In large bowl mix sugar, oleo and Crisco until fluffy. In small bowl mix egg, Pet milk, vanilla, baking soda and dash of salt. Add flour to sugar mixture along with mixture in small bowl. Roll into small balls. Flatten with bottom of greased glass dipped in sugar. Must dip glass in sugar after each press. Sprinkle with nutmeg. Bake at 350° for 12 minutes (light golden color).
Cream together butter and sugar; add beaten eggs. Dissolve soda in milk; add to mixture. Cream together. Add rest of the ingredients. Chill for two hours. Roll and cut. Bake at 350° for 8 to 10 minutes or until slightly brown.
Boil chicken in salted water. Remove meat from bones. Place chicken in baking dish. Mix soups and milk in bowl; pour over chicken. Add peas, drained. Pour dressing over top. Melt butter and pour over dressing. Bake at 375° for 35 to 45 minutes.
Use large pan and put in sugar and water. Bring to a boil and add Certo. Bring to a boil, cool and add maple syrup flavoring.
Combine first 4 ingredients in a medium bowl. Stir in pecans and let stand 30 minutes. Drain. Spread pecans in a single layer in a 13 x 9 x 2-inch pan. Bake at 250° for 35 minutes, stirring every 10 minutes.
Mix together as for pie crust. Press into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat together for at least 1 minute eggs, sugar, lemon juice and flour. Will be thin. Pour on top of baked crust and bake for 20 minutes in 350° oven. (A cup of coconut may be sprinkled on top of the custard and baked with it.) Cut into small squares.
Cook noodles per pkg directions. Brown meat and drain. Add chopped onion, pepper, pepperoni, mushrooms, spaghetti and pizza sauce. Simmer 30 minutes.
Peel eggplant; slice into 1/3-inch slices. Arrange on greased cookie sheet; brush slices with oil. Bake at 350° for 15 minutes. Remove from oven. Layer half eggplant and tomatoes in a greased 2-quart baking dish. Sprinkle with half cracker crumbs and half of cheese. Repeat layers using remaining ingredients. Bake at 350° about 30 minutes or until lightly browned and bubbly. Yields 8 servings.
Cook sausage in a skillet until browned, stirring to crumble; drain and set aside.
Boil chicken until tender. Remove bones and cut in small pieces. Saute chopped onion in melted margarine (1/2 stick) until onion becomes clear.
Mix brown sugar and water in saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer about 3 minutes. Remove from heat and stir in maple flavoring. Makes about 2 cups.
Peel potatoes or just scrub and rinse. Cut into thin slices not all the way through. Put potatoes into baking dish and fan out slices. Sprinkle with salt and butter and herbs. Bake at 425° for 50 minutes. Remove from oven and sprinkle with cheese again. Bake for additional 10 minutes until cheese is melted.
Put the ingredients listed in a pot and bring to a boil, stirring so it doesn't burn. Continue cooking on a medium heat for 5 full minutes. Pour into 2 jars. Ready when cold.
Preheat oven to 350°. In a large bowl, mix ingredients in the order given. Pour ingredients into greased 10 x 14 pan. Bake for 1 hour or until done.
Mix chicken, sour cream and soup. Add stock, then top with crushed Ritz crackers or bread crumbs. Bake at 350° for 30 minutes. Sprinkle poppy seed on top before baking.
Drain, debone and flake salmon. Add all ingredients; mix well by hand. Let stand in refrigerator for 1 hour. Form into 8 or 12 patties as desired. Fry in hot oil until brown.
Pour water over gelatin and dissolve. Add mustard, paprika, salt and food coloring. Chill until partially set. Fold in celery, onion and green pepper. Combine cottage cheese, whipped cream and sour cream. Fold into gelatin mixture. Chill until firm.
Brush bottom and sides of crust with egg. Bake at 350° on cookie sheet until light brown. Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt and spices; spoon onto crust. Mix remaining ingredients and sprinkle over filling. Bake for about 50 minutes.
Mix all together and form into balls. Put on sheet pan and bake at 350° for 15 minutes.
Combine egg, milk, oats and seasonings. Blend thoroughly. Add ground beef. Mix lightly but well. Pack in 9 x 5 x 3-inch loaf pan. Bake at 375° for 1 1/2 hours.
Grate the Cheddar cheese. Mix the cheese, sausage and Bisquick together. Roll into balls a little smaller than a walnut. Put on ungreased cookie sheet and bake at 350° for 15 to 20 minutes. This makes approximately 100 balls. They freeze well or you can cut recipe in half.
Combine all ingredients, except nuts and vanilla. Cook to soft ball stage (236°). Add vanilla. Beat until it begins to thicken. Add nuts. Stir until well coated. Turn onto greased cookie sheet. Separate into individual pieces.
In a large bowl beat egg whites until stiff peaks form. Set aside. In a small bowl beat egg yolks; mix in sweetened condensed milk. Gradually add lime peel and juice. Stir to combine well. Fold mixture into egg whites. Add food coloring. Pour into crust. Freeze for 3 hours. Let stand for 15 minutes at room temperature before serving. Serve with whipped topping. Makes 6 to 8 servings.
Dissolve yeast in warm water. Cream sugar, shortening and salt. Pour in the hot water and stir well. Cool mixture to lukewarm. Add yeast and eggs and then flour, one cup at a time. Refrigerate for at least two hours. Take out and shape rolls, letting rise 2 hours before baking in a 450° oven for about 12 minutes.
Blend together flour, oats, butter, brown sugar, salt, soda and milk until crumbly. Press into bottom of greased pan. Sprinkle with 1/2 cup chocolate chips and marshmallows. Bake for 25 minutes in a 9 x 13-inch pan at 350°.
Cook macaroni; drain well. Add dressing, refrigerate until cool. Add Miracle Whip. Add all other ingredients (celery, raisins, zucchini and cucumber are optional, according to preference). Refrigerate 4 to 6 hours or overnight. Keeps well in refrigerator. Serves 15. Makes a meal by itself. Serve with hot bread, if desired.
Mix cocoa and sugar, add milk and butter. Heat in saucepan and bring to a boil. Boil 1 minute; remove from heat and add peanut butter and oats to chocolate mixture. Stir thoroughly and spoon out on wax paper by spoonfuls.
Heat the oil in a large heavy iron pot over medium heat, then stir in the flour and make a roux; this should take about 45 minutes. To the roux, add the onions, bell pepper, parsley and green onions, stirring after each addition. Cook, stirring frequently, until the vegetables are tender, then slowly add 1 cup of the stock, stirring until it forms a thick paste. Stir in the garlic, wine and the remaining stock, then add Worcestershire, salt, hot sauce and stir. Bring to a boil, then add the crawfish, shrimp and crabs. Reduce the heat to low and simmer, covered, at least 2 hours, stirring occasionally. Serve over cooked rice with file. Leftovers can be frozen in smaller portions. Yields 6 to 10 servings.
Mix together the first 3 ingredients. Pat in bottom of a 13 x 9-inch pan. Bake for 10 or 15 minutes at 350°.
Put applesauce on bottom of 7 x 11-inch or 9 x 13-inch Pyrex dish to cover 1/4-inch thick. Sprinkle with cinnamon. Add layer of peach slices. Dot with butter and sprinkle again with cinnamon. Do the same with the pears and pineapple. Top with bread or rusk crumbs. Bake at 350° for 35 minutes.
Melt 1 stick margarine in oven in large Pyrex or Corning Ware dish. Combine 1 cup sugar, 1 teaspoon cinnamon, 1 cup self-rising flour in mixing bowl and mix well. Add 1 cup milk to mixture, mix well and pour over melted butter. Pour 1 large can sliced sweetened peaches (juices and all) over this. Bake at 275° for 1 hour. Cool. Serve with ice cream and Cool Whip.
Mix flour and milk together to resemble pancake texture. Melt butter in skillet; pour batter in hot skillet in approximately 2 to 3-inch circles. After little holes appear on bread, flip over on other side; fry until done. Spread with peanut butter and eat.
Blend carrots with sugar, salad oil and eggs. Combine flour, salt, soda and cinnamon. Add this to carrot mixture; mix well. Stir in nuts.
Brown meat on low to medium heat; drain. Blend together the beans, chili mix and tomatoes. Pour into ground meat. Add the can of milk and slowly add the cut up cheese. Cook until smooth. Serve over Fritos.
Combine garlic, seasoning salt, pepper and cayenne pepper; rub into roast. Place roast in large Dutch oven and fill half way with water. Add onion. Bring to a rolling boil over high heat. Reduce heat, simmer and let cook until meat falls off the bone (approximately 3 to 4 hours depending on size of roast). Place hot roast in a serving bowl and pour on your favorite BBQ sauce. Stir until well blended. Serve!
Cream butter and sugar. Add eggs, one at a time. Beat well, gradually add flour and nutmeg to creamed mixture. Bake in Bundt pan at 325° for 1 1/2 to 1 3/4 hours.