HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Roll into small balls and place on a cookie sheet. Press down with a glass dipped in sugar. Sprinkle pecans and decorator sugars on top. Bake at 350° for 12 minutes.
Cream butter. Add sugar gradually. Set aside. Mix baking soda and applesauce together. Then add to butter and sugar. Add other ingredients and bake in greased and floured 9 x 13-inch pan at 300° for 20 to 25 minutes or until lightly browned on top. Yields 24 pieces.
In medium bowl, combine all ingredients; toss well. Cover and refrigerate about 2 hours. Makes 6 servings, about 3/4 cup each.
Mix ingredients and pour into greased casserole dish. Top with bread crumbs. Cook, covered, 30 minutes on 350°. Remove lid and cook 10 minutes longer, uncovered. May be prepared in advance. Yields 2 servings.
Beat first 4 ingredients in blender. Soak bread in water. Squeeze water out and add to other ingredients. Add vanilla. Pour in pie shell; bake in oven until brown, about 30 minutes, at 400°. Sprinkle with cinnamon.
Soften shortening, butter and cheese at room temperature. Sift dry ingredients together. Cut shortening and butter into flour; add cheese. Add dry ingredients and buttermilk. Roll, cut and bake at 450°.
Melt oleo; add sugar. Add eggs one at a time. Add vanilla and vinegar. Beat; add ingredients. Bake in unbaked shell until center is firm at 325° for 30 to 45 minutes.
In a pan, place beans, corn and water chestnuts. Spread mixture of sour cream, soup, onions and cheese over vegetables. Mix margarine, garlic salt, salt, pepper and crackers. Spread over cheese mixture.
Mix first 3 ingredients together. In a large mixing bowl, combine remaining ingredients until well blended (may not do well with hand mixer). Grease and flour a tube pan. Pour batter mixture in and smooth down with spatula. Pour in apples (all if you like, but reserve a few for the top). Pour in remaining batter and add the last few apples. Bake at 350° for 2 hours. Enjoy!
Brown meat in skillet with oil, salt, pepper, chili powder, onion, bell pepper and garlic. Add tomatoes and cook an additional 5 minutes. Stir in macaroni. Pour mixture in casserole dish and bake for 15 minutes at 350°. Cover with grated cheese and bake 5 more minutes.
Cook 5 minutes in pressure cooker; let stem return to down position, then add 1 small can of clams with broth. Especially tasty with 1 can of Progresso white clam spaghetti sauce added along with the small can of clams.
Cook cauliflower until tender. Layer cauliflower, white sauce and cheese in casserole dish. Sprinkle with bread crumbs until hot in 350° oven for 30 minutes. Tastes good.
Preheat oven to 325°. Arrange bread slices on a baking sheet. Place a slice of cheese on each bread slice. Place in oven to melt cheese.
In a 6-quart pot in hot oil, brown roast. Spoon off fat. Stir in soups and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cook 45 minutes or until tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
Grease casserole dish. Pour cooked macaroni into dish; add margarine. Beat eggs, adding salt, sugar, milk and cheese. Pour over macaroni. Bake in preheated oven to 350° for 35 to 40 minutes or until spoon inserted in middle comes out clean.
Melt Milky Way bars in a little milk in boiler. Mix all ingredients together. Pour in ice cream maker. Add milk to bring to fill line of container.
Combine ingredients, mix until smooth. Cover; chill 1 hour to blend flavors. Serve with your favorite slices of fresh fruit or mix with canned tropical fruit salad. Refrigerate unused dressing. Yields approximately 3 cups.
Melt butter in baking dish or pan about 3 inches deep. Mix flour, sugar, milk and vanilla; mix well. Pour batter over melted butter. Do not stir. Top with peaches and juice. Bake at 350° for 1 hour. Serve with vanilla ice cream.
Combine rice, broth, and salt in saucepan; bring to a boil and cook covered until done. Empty rice into large bowl and cool. Add onions and olives. Drain artichokes and combine marinade with curry powder and mayonnaise. Add artichokes and toss with dressing. Let stand refrigerated for a couple of hours.
Mix all ingredients in large bowl and form into little balls. Cook on ungreased cookie sheet for 8 to 10 minutes at 350°.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread in even layer. Spread dry cake mix onto cherry layer evenly. Sprinkle nuts on top. Put butter slices over top. Bake for 50 minutes. Serve warm or cool with whipped cream.
Cream sugar and shortening. Add eggs, flavors and buttermilk. Sift together flour, soda and salt. Mix well. Add German's chocolate that has been softened in warm oven. Blend well. Cook in 9-inch tube pan at 300° for about 1 1/2 hours. Place cake under a tight fitting cover while still hot and leave covered until cool. (You don't have to do that. You can leave in pan for 10 minutes, then put out on rack to cool, especially if you are going to put icing or glaze on.) You can also make this in three layers.
Cook sausage; drain well. Set aside. Separate rolls into 8 triangles. Place triangles with elongated points toward center in a greased 12-inch deep dish pizza pan. Press bottom and sides to form a crust and seal perforations in dough. Bake at 375° for 5 minutes on lower oven rack. (Crust will be puffy when removed from the oven.) Reduce oven temperature to 350°.
Mix according to box directions, except omit water and add 1 can mandarin oranges plus juice.
Brown ground beef, onion, garlic powder, cumin, salt and pepper. Drain excess grease. Return to pan; add black olives and approximately 1 pound of Velveeta. Heat until cheese is melted. Place 1 tablespoon of meat in tortilla shell and shape like a taco. Place in a 9 x 13-inch pan and pour 1 can of enchilada sauce plus 1/2 can of water over enchiladas. Top with chunks of remaining Velveeta. Cover with foil and bake at 350° for 20 to 30 minutes.
Mix pretzels, pecans, oleo and 3 tablespoons of sugar; press in an oblong Pyrex dish. Bake 10 minutes at 350°. Let cool.
Cream together first 7 ingredients. Blend in remaining ingredients. spread in greased 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes, or until light golden brown.
Steam broccoli as directed on package until tender. Melt butter in casserole dish. Drain and add broccoli to butter and stir in cheese until melted. Crumble crackers on top and bake at 350° for 20 minutes.
Brown onion, sausage and pepper in skillet. Drain off excess grease. While this is cooking, cook macaroni and drain. Mix everything together in skillet. Bake in 350° oven until hot and bubbly. Sprinkle cheese over casserole and melt in oven. Makes 1 large or 2 small casseroles.
Beat thoroughly cup of water and egg, oil, mustard, sugar, salt and lemon juice. Cook jell and vinegar in 1-quart heavy saucepan until smooth; then add 1 1/4 cups boiling water, bring to a boil. Blend in other ingredients, beat hard until smooth after removing from heat.
Cook rice as directed. Rinse with cold water. Mix together with all other ingredients. Refrigerate.
First Layer: Mix first three ingredients (margarine, flour and pecans) and press into bottom of pan and bake at 375° for 15 minutes. Cool.
Combine jelly and pepper flakes in small pan. Cook, stirring, over low heat until melted (approximately 5 minutes). Transfer to small bowl. Cover and refrigerate for 2 hours or overnight. Makes 3/4 cup.
About 4 hours before serving or day ahead: Preheat oven to 350°. Grease 9 x 5-inch loaf pans. In large bowl, mix flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.
Let cheeses stand at room temperature, add lemon juice, garlic powder and red pepper, beat with electric mixer. Stir in nuts. Sprinkle with chili powder and paprika.
Cook first 4 ingredients about 30 minutes until tender. Add milk and soups; stir until soups dissolve. Melt Velveeta cheese in soup; heat through. Serve hot.
Defrost spinach and squeeze dry. Spread spinach in greased pan. Make sauce by blending cream cheese, milk, Parmesan cheese, salt and garlic. Microwave 2 minutes. Stir. Spread 1/2 of sauce on spinach then spread chicken over this layer. Top with remaining cheese and cereal on top. Bake at 350° until bubbly and top is browned.
Prepare lasagna noodles as label directs. Drain. Meanwhile, in 12-inch skillet over medium-high heat, cook ground beef and onion until meat is well-browned and onion is tender, about 10 minutes. Stir in 2/3 of spaghetti sauce; cook until heated through. Spoon half of meat mixture into small bowl; set aside. Reduce heat to low and keep remaining meat mixture in skillet simmering.
In a saucepan melt butter/oleo and cheese. Sift together the sugar and cocoa. Then add the cheese mixture and add vanilla and nuts. Mix well and spread evenly into a greased 9 x 13-inch pan. Cool and cut in pieces. Makes about 6 1/2 lb. creamy, inexpensive, delicious fudge. Oh my!!
Preheat oven to 350°. In small ungreased square cake pan, stir together all ingredients, except nuts. When well mixed, stir in nuts. Spread evenly in pan.
Thaw bread dough, but do not allow to rise. Grease 9 x 13-inch pan. Tear one loaf into pieces and drop helter skelter into pan. Melt margarine. Add the rest of the ingredients to margarine and beat until smooth. Pour over the torn-up bread. Tear second loaf and throw on top, trying to fill empty spots. Let rise 2 1/2 to 3 hours.
Place salmon on a piece of foil on a broiler; cut the foil around the salmon and discard the rim. Put salt and pepper on salmon to your taste. Combine all other ingredients and pour over the salmon. Broil fish about 5-inches from heat until done (cut to test), about 9 to 12 minutes. Garnish with parsley and lemon wedges.
Melt stick of butter in a soup pan; add flour until it makes a thick paste (will have brownish color). Add the 2 quarts of half and half; stir until thick on Medium-high heat. Steam broccoli and chop. Add the broccoli. Add desired amount of cheese. Chop the garlic and add the onion salt. Top the top layer with black pepper. Hollow out the bread; pour soup into the middle.
Mix hamburger, bread crumbs and egg together with milk; mix well. Add meat, salt and pepper. Mix well. Press in a cookie sheet. Put in refrigerator overnight. Cut in squares, roll in flour and brown. Place in casserole and cover with cream of onion soup; add water with soup. Bake 1/2 to 3/4 hour at 350°.
Cut asparagus into 2-inch pieces; mix all ingredients except butter. Pour into an oiled baking dish. Melt butter and pour over the top. Bake, uncovered, in a moderate oven (350°) for at least 30 minutes.
Combine all ingredients, except vanilla. Cook over low heat, stirring constantly, until sugar is dissolved. Cook to 248° or hard ball stage, stirring frequently. Remove from heat. Add vanilla; beat well. Pour into buttered pan. When firm, cut into squares. Wrap in Handi-Wrap.
Cream butter. Add sugar; cream well. Sift flour and baking powder together; set aside. Add eggs, one at a time, beating after each. Add milk and flour alternately to cream mixture. Add flavoring; bake in 4 layers at 375° until done.
Combine ingredients and heat over hot water until seafood is heated through. Be careful not to let water in lower pan boil. Serve on hot buttered toast. Serves 6.
Grind vegetables using coarse blade. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling, simmer three minutes. Seal in hot jars.
Core and slice apples. Mix together flour, baking powder, baking soda and salt. Place in blender the orange juice, eggs, Crisco and sugar. Blend well. Add apples, orange and orange peel. Blend until fruit is chopped fine. Add nuts and blend 15 seconds more. Stir in dry ingredients. Bake in greased and floured loaf pan at 350° for approximately 75 minutes.
Combine Cool Whip, Eagle Brand milk, chopped pecans and lemon juice. Bake crust for about 20 minutes. Let cool. Pour mixture into crust and refrigerate.
Sprinkle yeast over lukewarm water and set aside. Put Crisco, sugar and salt in large bowl. Stir. Add 1 cup boiling water and blend until Crisco is melted. Add eggs, yeast water (stirred) and flour. Cover and store in refrigerator 1 week.
Mix first 4 ingredients together. Put in a plastic jug or jar. Let freeze 4 to 6 hours before serving, shaking every 2 hours.
Melt together margarine, marshmallows and butterscotch pieces in top of double boiler over boiling water. Remove from heat and stir in uncooked oatmeal and coconut. Drop by teaspoon onto waxed paper. Press pecan half on top of each cookie. Refrigerate. Makes about 3 1/2 dozen. No need to bake.
Mix margarine, shortening, sugar and eggs together well. Add cream of tartar, soda, salt and flour. Press dough onto 2 small pizza pans or a 9 x 13 cookie sheet. Bake 8 to 10 minutes at 400°.
Brown beef. Drain. Add chopped onion, salt, pepper and tomatoes. Simmer. Cook noodles in boiling water (salted if desired) for ten minutes. Drain. Add cooked noodles to skillet mixture. Top with cheese slices. Simmer until cheese melts. Stir and serve.
Sift flour. Measure and resift 3 times with soda and salt. Blend sugar into peanut butter. Stir in well beaten egg; beat until smooth. Add flour mixture and buttermilk alternately, beating, beating, until smooth after each addition. Turn into buttered loaf pan (4 x 8 x 2 1/2-inch). Bake in a moderate oven (350°) for 1 hour, or until well browned. Makes 1 loaf.
Cook sugar, cornstarch and apricot nectar until thick. Cool slightly. Into a 9 x 13-inch pan break angel food cake into bite-sized pieces. Pour mixture over cake and refrigerate for a few hours. Spread Cool Whip over top and sprinkle with nuts if desired. Cut into squares and serve. Delightful summertime dessert, no baking. Enjoy!
Cook chicken until tender. Debone. Reserve broth. Cut chicken into small pieces and place in 9 x 13-inch pan. Mix broth and soup and bring to a boil. Pour over chicken. Make a batter by combining melted margarine, salt, pepper, flour, sage and buttermilk. Spoon batter over broth and chicken mixture. Bake at 425° for 25 to 30 minutes.
In large pot melt Velveeta cheese in with tomatoes. Add both soups, chili powder and garlic. Mix well and heat. Stir in chicken and Doritos. Pour into casserole bowl and bake at 325° for 10 minutes or until heated through.
Mix together oleo, sugar and eggs. Add flour, corn meal and vanilla. Add the rest of the ingredients. Mix well. Pour into 2 unbaked pie shells and bake at 250° for about 2 hours or until done.
Mix juices; add egg and sugar. Cook over low heat until mixture thickens. Cool. Beat cream until thick (not stiff). Add salt and mix juice mixture and cream. (May continue beating until well blended.) I usually double the recipe. This is good over any fruit or frozen as ice cream.
Beat eggs and mix in the other ingredients. Bake for 1 hour in a 350° oven. Top with:
Mix cake mix, butter and 1/3 evaporated milk and put 1/2 of batter in greased 9 x 13-inch pan. Bake at 350° for 6 minutes.
Also, need paper plates, napkins, grill, charcoal, lighter fluid, matches, tongs, cooking pan and large fork.
Pour into greased souffle dish or baking pan and put in a pan of hot water. Bake at 350° for 45 minutes to 1 hour, or until firm. Serves 2.
Cook squash and onions tender in a very small amount of boiling salted water. Drain. Season with salt and pepper and one tablespoon butter. Stir in chicken soup, sour cream and pimento until well blended. Combine half of stuffing mix and squash mixture. Spoon into a 2-quart buttered casserole dish. Top with remaining stuffing mix. Bake at 375° for 30 minutes. Serves 6.
Heat pineapple on low. Add peach Jell-O and mix well. Let cool; add buttermilk, Cool Whip and nuts. Mix well. Chill.
Heat oven to 400°. Combine All-Bran and milk in mixing bowl; let stand about 2 minutes or until most of moisture is absorbed. Add egg and shortening; beat well. Sift together flour, sugar, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased 2 1/2-inch muffin pan cups 3/4 full. Bake in moderately hot oven (400°) for about 25 minutes or until lightly browned. Serve hot.
Rub brisket with garlic salt. Cover with chili sauce and onion soup. Add sliced onions. Cover with aluminum foil. Put in 350° oven for 4 to 5 hours (add water 1/2 way.) Uncover last 1/2 hour. Add potatoes and carrots during cooking time or serve with mashed potatoes.
Dissolve gelatin in boiling water; cool slightly and set aside. Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add gelatin mixture, milk and vanilla; mix well. Stir in strawberries. Pour mixture into freezer can of 1-gallon electric or hand-turned freezer. Freeze until firm according to your manufacturer's directions. Yields about 1 gallon.
Pour the boiling water over the dates and let stand 10 minutes. Meanwhile, add the sugar gradually to the egg, while beating with a spoon. Sift together the flour, baking powder, salt and baking soda and stir the walnuts into them. Add date mixture alternately with the sifted dry ingredients and nuts to the sugar and egg mixture. Stir in shortening and vanilla and pour into greased loaf pan, about 10 x 5 x 3-inch. Bake in moderate oven at 350° for 1 hour and 15 minutes or until done.
Preheat oven to 350°. Mix all ingredients except some cheese. Pour into 9 x 12-inch greased casserole. Sprinkle with grated cheese. If hash browns still frozen, bake 1 1/2 hours. If thawed, bake 45 minutes. Serves 12 to 14.
Preheat oven to 375°. Spread cream cheese into bottom of baking dish (approximately 10 inches round). Mix together tomato, chili peppers, onion and taco sauce and spread over cream cheese. Spread grated cheese on top. Bake in 375° oven for 35 to 45 minutes.
Blend butter and sugar. Add beaten eggs and blend. Add other ingredients and mix well. Pour into unbaked pie shell. Bake at 350° for 1 hour or until done.
Mix chicken and soup together in bowl. Pour into pie shell. Cover with remaining pie shell as package directs, pricking to allow steam to escape. Cook as directed on pie crust package.
Drain salmon; remove skin and bones if desired. Reserve juice. Spread butter on a double piece of foil. Layer vegetables on foil. Add seasonings and crumble bouillon cubes over all. Sprinkle with salmon juice and a little wine. Top with salmon. Fold foil to form a tightly sealed packet. Bake at 350° for 35 to 40 minutes.
Combine meat, crumbs, eggs, sauce, salt and pepper. Form into a 10 x 7-inch rectangle on waxed paper. Mix sauerkraut and onion and spread evenly over meat. Roll up jelly roll fashion. Place in baking dish. Arrange bacon slices over top. Bake for 45 minutes in 350° oven.
Pare and core apples. Slice into a 9 x 13-inch baking pan to form a layer about 1/2-inch thick. Sprinkle with cinnamon and sugar.
Mix both gelatins together completely in 9 x 13-inch pan. Add boiling water. Let set until cold. Cut and serve. Makes 100 (1-inch) squares.
Preheat oven to 350°. Spray 9-inch pie plate with nonstick cooking spray.
Beat eggs. Stir in milk and oil. Add grated apples. Mix in remaining ingredients. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes or until golden brown.
Mix cocoa, sugar and milk together in saucepan and bring to a rolling boil, stirring constantly so it won't burn. Boil for approximately 6 minutes. (Use cold water test for hard stage.) Remove from heat. Quickly add stick of margarine and peanut butter. (Add nuts too, but these are optional.) Beat with spoon until fudge starts to set and the margarine and peanut butter are melted in. Pour into a buttered pan and let it set up. This is done at room temperature. Enjoy the best fudge in the whole world. As a matter of fact, this fudge is the only reason I'm married. My husband keeps telling me he married me for mom's fudge!
Boil above and pour over cucumbers. Boil liquid and pour back over cucumbers every day for 3 days. On the 4th day pack cucumbers in jar. Boil liquid and pour over cucumbers and seal.
Place meat in crock-pot in the morning. Add the other 2 ingredients. Plug in crock-pot; cover and let cook all day.
Dissolve gelatin in water and immediately add pie filling and pineapple with juice. Chill.
Peel, seed and cut cucumbers into bite size pieces. Soak in 8 1/2 quarts water and lime for 24 hours. Drain and wash, then soak in cold water for 3 hours. Place in large kettle; simmer for 2 hours in a solution of the alum, 1 cup vinegar and red food color. Drain off liquid. Make a syrup of 3 cups vinegar, salt, sugar, cinnamon, cinnamon candy and 3 cups water. Bring to a boil; pour over cucumbers. Let stand overnight. Drain and reheat this syrup every 24 hours for 3 days. On the fourth day, heat juice, put into jars and seal. Cold pack 5 minutes.
Mix together cake mix and jello. Then add Wesson oil, milk, eggs (one at a time), strawberries, coconut and pecans. Mix together and bake in 3 layers at 350° until done. Cool.
Thaw and drain spinach. Stir spinach and sour cream together. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes. Crumble bacon and sprinkle on top.
Cut each chicken breast into four strips and season liberally with lemon pepper, salt and pepper. Melt 2 tablespoons oleo. Add chicken and brown lightly on both sides. Reduce heat. Cover and simmer to desired doneness, approximately 15 to 20 minutes.
Beat cream cheese until fluffy. Gradually add sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crust. Bake in a 325° oven for 25 to 30 minutes, or until set. Combine remaining ingredients; spoon over top of pie; bake 10 minutes longer. Cool; chill several hours (5 to 6 usually does it). Serve with whatever fruit you like.
Pour powdered sugar and Chex into white trash bag. Melt butter, peanut butter and chocolate chips together. Put melted mixture into the trash bag with the Chex and powdered sugar and then shake! shake! shake!
Mix all ingredients together and bake in greased loaf pans. This recipe makes nice small loaves. Bake at 350°. Makes approximately 5 mini loaves.
Cream 1 cup brown sugar, oleo, 1 egg and flour. Spread this in a greased 11 x 16-inch pan. Brush on 1 beaten egg. Sprinkle with 1 cup brown sugar and pecans. Bake at 325°.
Add the citric acid and sugar to the 2 quarts of boiling water. Stir until dissolved, then add cold water, pineapple juice and the orange juice concentrate (undiluted). This makes 2 gallons. It may be made well in advance of your party and frozen.
Melt chocolate in saucepan over very low heat, stirring constantly. Add nuts; mix lightly to coat completely. Drop from teaspoon onto waxed paper. Chill until chocolate is firm. Makes about 2 dozen.
Boil sugar, milk, cocoa and butter for 2 minutes after it comes to a full boil. Take off heat. Add vanilla and oats. Mix well. Drop by spoonful onto wax paper.
Stir the first 6 items together (broccoli, cheese, mayonnaise, celery soup and onions). Set aside and crumble the Ritz crackers and brown them in the stick of butter. Place the first 6 items in 8 x 8-inch casserole dish and top with the browned and buttered Ritz crackers. Bake in a 350° oven for 35 to 40 minutes until done. This recipe will serve 6 or more. (If doubling this recipe, use a 13 x 9-inch casserole dish, serves 12 or more people.) This dish is a permanent part of Potluck's Christmas dinner.
Peel 5 lb. potatoes. Cook. Mix in cream cheese, sour cream and spices. This may be refrigerated one or two days before needed. Reheat in 325° oven for 30 to 40 minutes.
Melt cheese in soup without adding water. Dissolve jello in water; stir vigorously and mix with soup mixture. Add green pepper, onion and celery and can of shrimp. Let set up in refrigerator. Cut in squares and serve. Makes one 9 x 13-inch cake pan.
Split and flatten chicken breasts. Place in a casserole dish. Combine soup and milk and spread over chicken. Toss dressing with butter and sprinkle over chicken and soup. Top with Cheez Whiz and bake at 350° for 40 minutes.