HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking powder, soda, salt and spice. In large bowl, cream together margarine and honey. Add eggs; blend in applesauce and then molasses. Stir in flour mixture and oats, blending well. Fold in walnuts. Drop by teaspoonful onto oiled baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Let stand on cookie sheet 5 minutes and then place on rack.
Dissolve gelatin in 1 cup boiling water. Add strawberries (unthawed), breaking up with a fork. Pour into cooled pie shell. Chill until completely set. Serve with whipped cream. Makes 6 servings.
Mix flour, sugar and salt thoroughly. Bring milk to scalding and add dry ingredients gradually, stirring often, until thick, about 15 minutes. Add butter and egg yolks; cook 2 minutes longer. Cool and add vanilla. Pour into baked pastry shell and cover with meringue. Bake at 400° for 7 to 10 minutes or until golden brown.
Join 2 crescent rolls at perforated seams to form a square. Place about 1/2 of the mixture in middle of the square and bring ends together to form a large puff. Coat top of puff with melted butter and sprinkle with bread crumbs. Bake for 25 minutes at 350°.
Brown beef in heavy skillet with butter and minced onions. Drain grease. Add beans and simmer 20 minutes. If higher seasoning is desired, add a dash or two of hot sauce or Tabasco sauce.
Mix the sugar, milk and butter in a saucepan; bring to a boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla; fold in the cocoa and oats. Drop from a tablespoon onto waxed paper or buttered dish. Let cool. No baking necessary.
Cut broccoli flowerets into small pieces. Combine broccoli, onion, bacon bits and cheese in a large bowl. In a separate bowl, combine mayonnaise, vinegar and sugar; stir well. Pour mayonnaise mixture over broccoli mixture and toss. Allow salad to marinate about 30 minutes.
Precook chicken breast and broccoli. Place broccoli in casserole dish; layer chicken over it. Mix remaining ingredients and pour over chicken. Bake in 350° oven until cheese melts. Serves 6.
Cook beef and drain. Add spaghetti sauce. Cook box of macaroni and cheese as directed on box. Add to beef and spaghetti sauce.
Wash and hull strawberries. Mix with "creme fraiche" (recipe follows) and refrigerate until serving time. Looks pretty in champagne glasses with sprig of mint.
Place rolls into two 9-inch pie pans, points of rolls toward center of pans. Layer sausage and potatoes. Add onions and peppers, if you like. Beat eggs with milk, salt and pepper and pour over top. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Heat oven to 350°. In a small bowl, cream margarine. Add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and pecans. Pour into unbaked pie crust. Bake 45 to 50 minutes or until golden brown. Cool about 1 hour. Best served warm.
Microwave cheese spread and picante sauce in 1 1/2-quart microwave-safe bowl on High for 5 minutes or until cheese spread is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips. Makes 3 cups.
Mix lemon juice and milk. Add Cool Whip and mix with milk. Fold in fruit and nuts. Pour into crusts and refrigerate until cold.
Clean mushrooms and remove stems. Chop stems very fine. Saute in butter with the garlic about two minutes over medium heat. Add bacon, bread crumbs, Parmesan cheese and wine. Stuff raw mushroom caps.
Mix sugar and shortening together. Add the remaining ingredients together. Put in greased muffin tins. Bake at 375° until brown.
Drain and mash sweet potatoes. Mix with butter, vanilla, sugar, eggs and dates. Pour in a buttered 9 x 13-inch pan. Mix brown sugar, flour, nuts and butter. Sprinkle over potato mixture. Bake at 350° for 20 minutes.
Wash and pat dry the chicken breasts. Fold ends into center so a "bundle" is formed; wrap with 1/2 piece of bacon. Set wrapped breasts into a bed of 2 to 3 slices of dried beef. Arrange beef, chicken and bacon bundles in the bottom of a 13 x 9 x 2-inch pan. Mix soup and sour cream together, then pour over bundles, making sure all are covered well with mixture. Bake in a slow oven (250° to 300°), uncovered, for 3 hours. Chicken will be very tender and moist. Serve as a beef-chicken bundle with rice. The juice-gravy produced is great on rice and also on the meat. Leftovers freeze well.
Soak cucumbers 24 hours in lime and 2 1/2 gallons water. Wash real well and soak 3 hours in cold water. Mix 1 cup vinegar, alum and red food coloring. Add enough water to the cucumbers to cover well and simmer 2 hours. Drain well. Mix 3 cups vinegar, sugar, red hots, 3 cups water and cinnamon sticks. Heat until candy and sugar dissolve. Stir often so candy will not stick to pan. Bring to a boil and pour over cucumbers. Pour off liquid each morning for 3 mornings. Bring to boil and pour liquid back over cucumbers. The 4th morning, put pan on stove and bring all of it to a boil and put in jars.
Cream together margarine and sugar. Beat in eggs and vanilla. Sift together cocoa, flour, salt, baking powder and baking soda. Add flour mixture alternately with water to egg mixture. Stir in sauerkraut; turn into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. When cool, frost with your favorite creamy frosting (vanilla or chocolate).
Cook rice; add margarine and stir, then add corn, soup and cheese. Bake in a greased dish for 30 to 40 minutes at 350°.
It's amazing how many folks who don't usually eat broccoli or cauliflower enjoy this.
In small bowl, stir together cornstarch, broth and soy sauce until smooth and set aside. Cook noodles in water with seasoning packets. Drain off liquid and set aside. In skillet or wok, stir-fry half of the chicken in the oil. Remove; stir-fry remaining chicken. Remove and set aside. Add vegetables and stir-fry until tender-crisp. Add ginger. Add cornstarch mixture and chicken to vegetables. Cook until thickened, stirring constantly. Serve over the noodles. May add soy sauce to taste.
Melt chocolate and butter (or margarine); let cool. Beat eggs and salt until light, add sugar gradually and continue beating until light and creamy. Fold in melted chocolate mixture and vanilla. Add flour and beat until smooth. Fold in nuts.
Mix Cool Whip and cottage cheese. Add Jell-O and pineapple. Chill. Lay mandarin oranges on top.
In a small saucepan, melt the butter with brown sugar. When melted, pour in pecan halves. Pour over pie and return to oven to bake until top bubbles, about 5 minutes. Serve warm.
Drain oranges and pineapple really well. Mix Cool Whip and dry jello with cottage cheese, then add oranges and pineapple. Stir well. Put in a 9 x 13-inch pan. Sprinkle pecans on top.
Layer apple slices in greased 9-inch square pan. Spread with pie filling. Combine flour, sugar, cinnamon and granola (also nuts, if you wish). Add melted margarine and mix. Sprinkle over filling. Bake at 350° for 25 to 50 minutes, until apples are done.
Brown chops in skillet in a casserole dish. Layer sliced potatoes and sliced onion. Mix soups and milk. Pour over potatoes. Lay browned chops on top. Bake 1 hour at 350°.
Mix the butter, sugar and peanut butter together. Press to desired thickness into little paper candy cups. Melt the chocolate and pour over the pressed mixture. Let cool.
About 30 minutes before serving, slice each scallop horizontally in half. Remove tough stems from spinach and coarsely chop leaves. Cut peppers into very thin strips. In a 12-inch skillet over medium-high heat, in hot salad oil, cook pepper strips 5 minutes or until tender-crisp. To skillet with pepper strips, add teriyaki sauce, seasoning packet from one package Oriental-style noodles (reserve other seasoning packet to make soup another day) and 4 cups of water. Over high heat, heat to boiling. Add scallops, spinach and noodles. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until noodles are tender and scallops are opaque. Makes 4 servings.
Mix flour, cinnamon, nutmeg, cloves and salt. Beat sugar and butter in a large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Add dates and dissolved baking soda. On low speed, gradually beat in flour mixture. By hand, stir in nuts. Chill several hours until firm. Heat oven to 350°. Grease baking sheets. Form dough into 6 rolls, about 10 inches long on a lightly floured surface. Place 2 rolls 5 inches apart on each prepared baking sheet. Flatten to 1/2-inch thickness. Sprinkle with sugar. Bake 15 to 18 minutes until golden brown (longer baking time will produce crisper cookies). While hot, cut diagonally into 1-inch slices. Cool on baking sheet 5 minutes. Remove and cool on wire racks. Makes 60.
Combine everything except chocolate chips in a bowl working it together until smooth. Press mixture into buttered 9 x 13-inch pan. Melt chips and spread over mixture. Refrigerate to firm and cut into squares.
Combine all ingredients, except cracker crumbs; spread into a lightly greased 1 1/2-quart casserole dish. Sprinkle with cracker crumbs and bake at 350° for 25 to 30 minutes, or until bubbly. Yield: about 6 servings.
Brown hamburger meat, onion and bell pepper and drain. Combine all ingredients and top with Tater Tots and bake until bubbly.
Combine sugar, cocoa, milk and margarine. Cook on medium heat until mixture starts to boil. Remove from heat and add remaining ingredients. Drop with spoon onto waxed paper until set.
Mix thoroughly shortening, sugar and egg. Stir in applesauce. Sift together the flour, soda, salt and nutmeg, then add to the shortening mixture. You may want to add 1/2 cup chopped nuts. Chill at least 1 hour. Drop round teaspoons about 2 inches apart on lightly greased baking sheet. Bake until, when lightly touched with finger, no imprint remains at 400°, about 8 to 10 minutes. Makes 5 dozen cookies. Frost with powdered sugar frosting.
Combine first four ingredients. Place half of mixture in 9 x 5 x 3-inch loaf pan. Add layer of stuffing. Top with remaining meat mixture. Bake at 350° for 45 minutes to an hour. Top with cheese slices if desired and return to oven long enough for cheese to melt.
Mix punch, soda and frozen lemonade together until concentrate is melted. Add strawberries and orange sherbet. Enjoy!
Cover cookie sheet with foil and spread with a heavy coat of butter. Spray saucepan and spoon with Pam cooking spray. Prepare hot soapy dish water in sink.
Cook tomatoes, peppers and garlic until tender; press through sieve. Add sugar, vinegar and spices to tomato pulp, and cook rapidly for abut 45 minutes until thick. Pour into hot sterilized jars. Cover and seal.
Brown ground beef with garlic salt, salt and pepper in saucepan, stirring until crumbly; drain. Add celery, onion, beans, cabbage, tomatoes, water and bouillon cubes; mix well. Bring to a boil; reduce heat. Simmer for 1 hour. Yield: 4 servings.
In stir-fry skillet, heat vegetable oil. Saute garlic and green onion. Add peppers and beef, cooking on high heat very quickly. Drain any remaining oil. Add fish sauce and honey; bring to bubble. Add basil and mint. Remove from heat. Serve over rice.
Take can of applesauce and add baking soda. Heat to very hot; set aside. Combine all dry ingredients. Add applesauce mix, then gradually add oil, nuts and raisins. Bake at 350° for 1 hour in greased angel food pan.
Brown ground beef, sausage, onion, bell pepper, salt, pepper and chili powder in large pan such as a Dutch oven. Add rest of ingredients, except cheese; mix well. Add cheese and simmer until cheese is melted. This makes a large amount and it freezes well. Just thaw and reheat. Bake at 350° until cheese melts or appears bubbly.
Mix baking mix, 1/2 cup powdered sugar and margarine until crumbly. Press in bottom and 1/2 inch up sides of glass dish (8 x 8 x 2-inch). Microwave, uncovered, on Medium, rotating dish 1/2 turn every 2 minutes, until dry to touch, 6 to 10 minutes. Place on heatproof surface.
Slice cake in two layers. On each layer spread desired thickness of peanut butter, sliced bananas and whip cream in order. Ice cake with remaining whipped cream when second layer is placed over first layer. Keep covered and refrigerated.
Combine in mixing bowl, cream cheese, egg 1/3 cup sugar and 1/8 teaspoon salt, beat well. Stir in chocolate pieces, set aside. Sift flour, 1 cup sugar, cocoa, soda, 1/2 teaspoon salt into mixing bowl, combine water, cooking oil, vinegar and vanilla. Add dry ingredients and mix well. Fill muffin cups 1/3 full with chocolate batter. Top each with heaping teaspoon of cream cheese mixture. Bake at 350° for 30 to 35 minutes.
In a large bowl combine shredded cabbage, onion and peppers. In a saucepan bring to a rolling boil the vinegar, seeds, salt and sugar. Pour heated mixture over vegetables and cool as quickly as possible in the refrigerator. Let stand overnight to improve flavor.
Mix all together and put in punch bowl. Add little yellow orange food coloring, if desired. Garnish with lemon and orange slices on top.
Place chipped beef in bottom of baking dish. Wrap chicken with bacon strips. Place over beef in baking dish. Mix soup and sour cream together. Pour over chicken. Cover completely. Bake 3 hours at 275°. Serve over rice.
Brown meat and onion. Add rest of ingredients. Put in fondue pot and keep hot. Toast English muffins or French bread. Cut into cubes. Dip with fondue forks.
Sift together the flour, salt and baking powder. Add the butter and mix to a soft dough with the egg and milk. Roll half an inch thick on a floured board; sprinkle with the brown sugar and cinnamon and roll into a long roll. Press the edges together closely and cut into 3/4-inch slices with a sharp knife. Lay cut side down on a greased pan. Bake about 20 minutes in a quick oven (400°). Cool.
Flour and brown meat. Put in kettle and add rest of ingredients except the sour cream. Simmer for 2 hours. Cool slightly and add sour cream. Can be thickened with cornstarch if necessary.
Brown beef in oil in skillet over medium heat. Add onion, celery and pepper. Simmer until soft.
Combine eggs, oil, sugar and pumpkin; mix well. Mix flour, baking powder, baking soda, salt and cinnamon; gradually add to the pumpkin mixture. Bake in greased and floured Texas sheet cake pan 20-25 minutes. For frosting, beat cream cheese, margarine, vanilla and milk; ice cooled cake.
Mix all ingredients together and press into buttered pan. Refrigerate for 1 hour. Cut.
Combine juices, sugar and mint leaves. Chill several hours and strain. Pour over large cake of ice in punch bowl. Slowly pour down side of bowl ginger ale and carbonated water. Add strawberries; float thin slices of lemon and lime. Makes about 60 servings.
Place apples in 10-inch well greased pie pan. Cover with 1/4 cup sugar. Cream together butter and remaining sugar. Add eggs and mix. Sift together flour, baking powder and salt. Mix with creamed mixture. Spread over fruit. Bake at 350° for 45 minutes.
Cook beef in large skillet and cook macaroni, onions and green pepper in meat fat until macaroni is yellow. Return meat to skillet along with tomato sauce, sugar, pepper, water and Worcestershire sauce. Cover and simmer 15 minutes or until macaroni is cooked to suit your taste.
Grease and flour a Bundt pan. Sprinkle nuts over bottom and set aside. Beat all ingredients for 2 minutes. Pour batter over the nuts. Bake at 325° for 45 minutes or until done. While baking, make the glaze.
Empty the Rice Krispies into a large bowl and set aside. In microwave, melt the caramels, butter and milk in a large bowl. Mix well. With tongs, dip a marshmallow into caramel mixture, then roll in the Rice Krispies. Press Krispies into caramel dipped marshmallow with your hands. Place on a cookie sheet. Refrigerate for 30 minutes. You must keep heating caramel to keep it thin.
Cook spinach per directions. Drain well. Add onion soup mix and sour cream. Mix well. Top with cheese. Bake at 350° for 30 minutes.
Mix spinach and eggs. Add cottage cheese and bake at 350° until brown on top, approximately 30 minutes.
Mix all together except the 1/2 cup finely chopped pecans. Roll into a ball. Roll the cheese ball in the finely chopped pecans. Refrigerate 1 to 2 hours before serving.
Dissolve jello in hot Dr. Pepper. Add raspberries. Stirring, add pineapple, bananas and pecans. Chill until firm. Mix together sour cream, marshmallows, sugar and lemon juice. Unmold salad and top with sour cream mixture. Makes 12 servings.
Mix all together, but the cheese. Cook in an iron skillet. This is also very good cooked in cornbread stick pans. I spray them with Pam and fill half full of the mixture and sprinkle the cheese in the middle. Add more mixture on top. Cook in a 375° or 400° oven until very brown. This helps keep from sticking. If you use an iron skillet to cook, be sure you cook at least an hour, because it will not get done on inside.
Press rolls flat on cookie sheet and press together. Bake according to package, but do 10 minutes, not 12 so it is not brown. Mix next 3 ingredients and spread on cool crust. Cut up veggies and drop on and put cheese on last.
Combine cranberries, apples and orange; mix well. Add remaining. Chill. Store in airtight container in refrigerator. Makes 1 quart.
Begin 6 hours or up to 1 week ahead. Heat water and butter until very warm, 120 to 130°. Butter does not have to melt. In a large mixing bowl, mix sugar, salt, yeast and 2 1/4 cups flour. With a mixer at low speed, gradually add liquid to dry ingredients. Add egg and beat at medium speed 2 minutes occasionally scraping bowl with a rubber spatula. Beat in 3/4 cup flour or enough to make a stiff batter. Continue beating 2 minutes. Stir in 2 1/2 cups flour to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large, greased bowl turning over to grease top. Cover with towel and place in a warm place. Let rise double in size, about 1 1/2 hours. Punch down dough. Turn dough over and brush with oil. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours. Punch down dough occasionally. About 2 1/2 hours before serving, grease pan and cut dough into 30 equal pieces. Shape into balls and place in pan. Cover with towel and place in a warm area. Let double; preheat oven to 400°. Bake 15 to 20 minutes or until golden brown. Yields 30 rolls.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Saut onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat. Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden.
Combine equal parts of mayonnaise and sour cream (light or fat free is fine). Add to other ingredients and mix well. Chill.
Fold all ingredients together. Amounts of chicken and fruit are not critical, but this combination of flavors is a delicious summertime quick meal. Excellent way to use leftover chicken! Can be served on lettuce leaves.
Combine vinegar, water, sugar, Wesson oil, salt and pepper. Heat and pour over vegetable mixture. Refrigerate for several hours or overnight before serving.
Put sugar, flour, and cornmeal in large bowl; toss with fork. Add eggs, melted butter, milk, lemon rind, and lemon juice. Beat until blended. Pour into pastry shell. Bake at 375° for 35-45 minutes. No topping is necessary; cornmeal and lemon rind rise to top of pie during baking to form a crust.
Spread crescent rolls in jelly roll pan. Bake at 370° for 10 minutes; cool. Soften cream cheese; add mayonnaise and dressing mix. Spread on cooled crust. Top with shredded veggies and cheese. Cut in squares. Keep refrigerated.
Boil stew meat for about 2 hours, then add mixed vegetables, stewed tomatoes, corn, pepper, salt and green beans. Let boil for 35 minutes, then add tomato paste. Simmer for 15 minutes. Add the Roni and let them get tender. By the time the Roni is tender, the stew will be done.
Mix all ingredients well. Make into a long roll and wrap in waxed paper. Store in refrigerator overnight. Will keep a week or two and you can cook as you need them. To cook, slice into 1/4 inch slices and bake at 350 degrees to 375 degrees for about ten minutes.
Preheat oven to 325°. Cream brown sugar and butter. Add eggs, flour, vanilla and nuts. Blend well. Spread in greased pan and bake for 25 minutes or until firm.
Combine all ingredients and chill for 24 hours. Serve on lettuce and mayonnaise. Garnish with curry powder. Serves 4 to 6.
Sprinkle rice on bottom of baking dish. Put chicken pieces on rice. Mix mushroom soup, celery soup and Lipton soup with milk and pour over chicken. Cover with foil and bake at 250° for 2 1/2 to 3 hours.
Heat oven to 450°. Boil and mash yams. Add butter, spices and sugar to yams. Beat until light and smooth. Beat egg yolks until light and add. Stir in juice, rind and milk. Beat egg whites until stiff; fold in. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce to 350°. Bake 30 minutes or until pie puffs up and is firm in middle. Cool.
Mix together and make into patties. Cook in hot oil over medium heat. May be frozen and fried later.
Put first 6 ingredients together and boil; cool and put in pie crust. Add 6 sliced bananas on top; nuts and cream on top.
Split zucchini lengthwise. Scoop out center flesh, leaving shell 1/2 inch thick. Cook shells in microwave on High for 7 to 9 minutes, covered. Let stand 5 minutes; drain well.
Preheat oven to 325°. Mix sugar, eggs, shortening and vanilla in medium sized bowl. Add flour to make dough. Roll out thin. Cut with biscuit cutter and bake 8 minutes (be sure to time). When bottoms get brown, put oven on broil. Watch closely to brown tops (only takes a minute).
In large skillet fry bacon until crisp; drain on paper towels and crumble. Combine pork and beans, onion, garlic, barbecue sauce, brown sugar, Worcestershire sauce, catsup and mustard. Mix in crumbled bacon and franks. Bake at 300° for 2 to 2 1/2 hours.
Mix dry ingredients. Dip chicken pieces into this and put in hot pan you have put the oil in. Mix wet ingredients, add to browned meat and simmer 30 minutes.
May use zucchini, artichoke hearts, carrots, sauteed mushrooms and green pepper rings.
In large skillet, mix green pepper, onion, catsup, chili powder and sugar. Add diced beef to mixture. Cook on low heat until onion and pepper get tender. Add cornstarch to thicken. Serve over toast or buns.
Mix flour, 2 cups sugar, soda and salt. Add eggs and fruit cocktail. Turn into 13 x 9-inch pan. Bake at 350° for 45 minutes.
Place potatoes and onion in a baking dish. Add the butter, milk, salt and pepper. Place the pork chops on the top, add salt and pepper and bake at 350°f. 180°c. or gas mark 4 for 1 hour or until chops are tender.
Mix cake as directed on box; add 1/3 cup evaporated milk and margarine. Put half of batter in 9 x 13-inch pan and bake 15 minutes at 350°. Melt caramels in 1/3 cup evaporated milk. Pour over warm cake; add chocolate chips and nuts. Pour remaining batter over top and bake 15 or 20 minutes or until done. Bake at 350°.
Heat oven to 325°. Grease cookie sheets. In large bowl, combine oats, margarine and water. Let stand 10 minutes. Stir in remaining ingredients, except flour; mix well. Add flour 1 cup at a time, mixing well to form a stiff dough. On floured surface, knead in remaining flour until no longer sticky. Roll out to 1/2-inch thickness; cut with bite size cookie cutters. Place 1-inch apart on cookie sheets. Bake 35 to 45 minutes. Store loosely covered.
Arrange chicken in casserole. Mix soup and milk together and pour over chicken. Sprinkle prepared stuffing over all. Bake uncovered for 1 hour at 350°. Serves 8. Can be frozen.
Prepare raw apples which have been peeled and chopped fine. Sift dry ingredients together; set aside. Beat eggs well; add sugar and salad oil. Cream together. Add dry ingredients and mix until well blended. Fold in chopped apples and nuts. (If this is too thick, add a little milk.) Bake in a 9 x 13-inch pan. Bake at 350° for 60 minutes. Serve with ice cream.
Salt and pepper to taste. Cook macaroni, drain. Add remaining ingredients. Put in 2 or 2 1/2-quart casserole. Bake at 350° for 40 to 45 minutes.