HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter and sugar. Add oatmeal and flour. Add all ingredients and blend well. Spoon mixture for desired size on cookie sheet. Bake at 375° until brown.
In a mixing bowl, combine eggs, oil and sour cream. Stir in cornmeal, green pepper, onion, pimento and chilies. Mix well. Pour half of cornmeal mixture into a greased 12 x 8 x 2-inch baking dish. Top with beef. Sprinkle with 1/2 cup Cheddar cheese. Spoon remaining cornmeal mixture over cheese. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until bread is done. Serves 10.
Mix first 4 ingredients well, then add remaining ingredients. Use bread pan; cook for 60 minutes at 350°.
Mix all ingredients together in large bowl. Pour in a 2-quart casserole dish. Bake at 350° for 1 hour. Let stand 20 minutes before serving.
Cut meat into thin strips. Peel and chop onion. Clean and slice mushrooms. Heat butter in skillet. Brown meat quickly. Reduce heat; add onion and mushrooms. Saute for a few minutes. Season with salt, pepper and paprika. Add tomato paste or puree and mustard. Stir in whipping cream; cook, covered, on low heat for about 10 minutes. Remove from heat. Stir in sour cream. Heat, but do not cook over high heat. The sour cream may curdle. Serve. Good served with steamed rice and string beans.
Mix tuna, mustard, Miracle Whip, relish, salt, pepper and olives to a creamy consistency or to your taste.
Cook sausage. Cut into bite size pieces. Cook macaroni for 6 to 8 minutes. In a large bowl, mix sausage, sauce, shredded cheeses and macaroni. Place mixture in a 9 x 13-inch cake pan or large casserole dish. Sprinkle a little grated Parmesan cheese on top. Cover with aluminum foil. Bake at 350° for 1 hour or until hot all the way through. Serves 5 to 6.
Place the steak in a large iron skillet. Rub Worcestershire into steak. Sprinkle with salt and pepper. Top with vegetables. Mix lemon juice and tomato sauce together and pour over top.
Grease 9 x 13 pan and place corn chips on bottom. Mix together and heat the ground beef, pinto beans, soup, tomato sauce, picante sauce and water. Add chili powder, garlic powder, salt, pepper and onion or onion flakes to taste. Pour over chips. Top with grated Cheddar cheese and bake at 350° for 30 minutes.
In a skillet, saute onions in 3 tablespoons butter until tender. In a large bowl, mix soup, salt, pepper and cheese. Add onions. Add drained carrots. Pour into a greased 9 x 13 or 8 x 12 baking dish. Melt remaining butter. Add croutons; mix and sprinkle over carrots. Bake, uncovered, at 350° for 20 to 25 minutes. Makes 8 to 10 servings.
Boil first 5 ingredients for 2 minutes; remove from heat, add vanilla, mix and then add peanut butter and oatmeal. Mix well. Drop by teaspoonful onto wax paper lined cookie sheet and chill until set.
Peel tomatoes. Chop onions and peppers. Add spices and vinegar. Bring to a boil. Put in jars and hot bath for 10 minutes.
Mix oil and dip in a big bowl and add box of oyster crackers. Toss and cover with wax paper overnight. Stir in 1/2 bag of pretzels, M&M's and peanuts.
Preheat oven to 350. Pour 1 can enchilada sauce in 9x13 baking dish. In lg. bowl, combine chicken, sour cream, chilies, onions, and salt. Stir in 1 c. cheese. Spoon about 1/3 c. chicken mix. down center of tortilla. Roll up and place seam side down in prepared dish. Pour remaining can of enchilada sauce over top, sprinkle with remaining cheese. Bake uncovered for 30 min. or until cheese is melted and enchiladas are heated through.
Beat eggs in large bowl. Add sugar gradually, beating until light. Beat in milk and melted shortening. Sift flour with baking powder, salt, cinnamon and nutmeg. Beat into the mixture until smooth and well blended. Chill for several hours. Roll out on lightly floured surface to 3/8-inch thickness. Cut with floured doughnut cutter. Let stand for 15 minutes. Fry in deep hot shortening; turn once, until golden brown. Drain on paper towel. Combine 1/2 cup sugar and 1 teaspoon cinnamon in paper bag. Shake doughnuts in cinnamon mix.
Put flour and salt in a bowl. Make a well in center of the flour and put eggs and water in the well. Work the flour into the eggs to create a pie dough mixture. Roll it out as thin as possible, then sprinkle top with flour. Roll dough up like a jelly roll and slice very thin to make the noodles. Keep flour on the noodles to prevent sticking together. Have 3 quarts chicken or beef broth at a rolling boil. Add the noodles, a few at a time. When all are in, cook 20 minutes and serve.
In medium saucepan, cook potatoes and carrots, covered, in boiling water for 12 minutes. Drain. Cook bacon; drain, crumble and set aside. In mixer, mash potatoes and carrots with potato masher. Beat in milk until creamy. Stir in eggs, 1/2 cup cheese, onion and sour cream. Put in casserole dish. Bake at 350° for 2 minutes; sprinkle with bacon and cheese. Bake for 15 minutes.
Combine pretzels, margarine and 2 tablespoons sugar in a 9 x 13-inch glass baking dish and mix well. Bake at 400° for 8 minutes. Let cool completely.
Heat oven to 300°. In a bowl, combine graham cracker crumbs, cocoa, sugar and butter; press evenly onto bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
Heat oven to 375°. Sift together first 4 ingredients. Mix shortening and next 3 ingredients until creamy. Mix in pineapple, then flour mixture. Drop by teaspoon, 2-inches apart, onto ungreased cookie sheet. Sprinkle cookies with nutmeg and 1 tablespoon sugar, combined. Bake until golden, about 12 minutes. Makes 3 dozen.
In a bowl combine all ingredients (except chicken). You may wish to add water to thin ingredients. Wash chicken and dry thoroughly, inside and out. Beginning with the neck opening, slip fingers between skin and flesh and loosen the skin on one side of the breast. Now loosen the other side. Insert the combined ingredients into this cavity. Rub the outside of the chicken with those ingredients and place the remaining in the chicken cavity. Preheat oven to 375°. Place chicken on rack or roasting pan uncovered for 10 minutes. Reduce heat to 350°. Baste chicken and cover. Baste chicken every 15 minutes or until juices run clear when the thickest part of the thigh is pierced. Approximately 1 1/2 hours (20 minutes per pound) total cooking time.
In large pot, combine water, chicken broth, soup, chicken, onion, carrots, vermouth, garlic, basil and oregano. Bring to a boil and add tortellini. Simmer, uncovered, for 30 minutes. Add broccoli and simmer for an additional 5 to 10 minutes or until broccoli is tender. Serve with cheese. Serves 10.
Add green beans and corn. Mix soup, cheese, onion and sour cream. Pour over beans and corn. Add Ritz crackers over top of casserole. Pour melted margarine over crackers. Sprinkle with slivered almonds. Bake 30 minutes or 35 minutes at 325°.
Grind cheese; mix with butter and stir well. Add flour and red pepper. Make into a roll and put in cookie press. Bake on greased cookie sheets at 400° for 8 to 10 minutes. Yield: 3 dozen.
Combine sugar, cinnamon, flour, salt and lemon rind in saucepan. Add apples, margarine and lemon juice; cook over low heat until apples are partly done. Spoon apple mixture into unbaked pie shell. Cover with top crust. Bake at 450° for 20 to 30 minutes.
In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer covered, stirring occasionally, 20 minutes. Makes about 6 servings.
In electric skillet, melt shortening. Meanwhile, dredge chicken pieces in seasoned flour. Brown slowly in the hot shortening about 10 minutes, turning once. Reduce heat. Add chicken broth and sherry. Cover and cook for 45 minutes. Add vegetables. Cover and cook until vegetables are tender, about 15 minutes. Makes 4 to 5 servings.
* Buttermilk can be made with 1 cup milk and 1 tablespoon vinegar. Let stand or use the real thing.
Combine peanut butter, crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg, beat until blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Add chocolate chips. Drop by heaping teaspoon, 2 inches apart onto ungreased baking sheet. Bake at 375° for 7-8 min.
Mix ingredients thoroughly and store in airtight container. Use 1/3 cup of mix to 1 cup hot water.
Blend mayonnaise and sour cream; mix in remaining ingredients. Chill. Serve with bite sized pieces of Hawaiian bread or chips.
Mix first 6 ingredients in a large mixing bowl. Pour into crust. Bake for 1 hour at 325° to 350°, or until golden brown.
Mix all the ingredients in a microwavable dish. Put in microwave oven on High for two minutes and stir. (Stir very quickly with spoon, sprayed with nonstick coating, because it will harden very quickly.)
Combine cheese, margarine and sugar, beating until light and fluffy. Add vanilla and salt. Beat in eggs (one at a time), beating well after each addition. Add cake flour until well blended. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Heat oil in a 6-quart casserole or Dutch oven over medium-high heat for 1 minute. Add chicken and brown for 6 minutes on each side. Transfer chicken to a plate. Add onion, garlic, peppers and mushrooms to casserole and saute, stirring often, for 10 minutes. Stir in tomato sauce, salt and red pepper (cayenne), then add the browned chicken. Spoon the sauce over the chicken and sprinkle with the salami. Cover, reduce heat to low and simmer for 20 minutes. Stir in pasta or orzo and water. Cover and simmer, stirring occasionally, until the pasta is tender and the chicken is no longer pink on the inside (about 15 minutes). Sprinkle with the parsley. Serves 4.
Combine all ingredients. Mix the night before and refrigerate. Good as a topping for other desserts. Use for dipping sliced bananas, strawberries, oranges, melon, etc.
Layer in a 9 x 13-inch pan as listed. Make ahead of time. Refrigerate until served.
Measure flour, salt and soda together. Mix sugar, eggs and vanilla and beat. Add flour mixture and drained mandarin oranges. Bake at 350° for 35 minutes. While still hot, punch holes in cake and pour over cake a mixture of the last 3 ingredients which you have cooked 3 minutes only.
Soften cheese at room temperature. Blend in mayonnaise and sugar. Add pineapple, cranberry sauce and walnuts. Fold in whipping cream and pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Freeze firm, about 6 hours or overnight.
Put everything in a bowl. Mix well. Mold into a ball. Roll in chopped pecans.
Cream sugar and shortening. Add eggs, vanilla, butter flavoring and buttermilk.
Brown ground beef in skillet and drain. Add chili powder, salt, ketchup and mustard. Stir; add water. Reduce heat and simmer 15 to 30 minutes.
Melt cheese and butter; stir in vanilla. Pour over mixed sugar, cocoa and pecans. Mix well. Pour into a greased pan (dish). Cut when set.
Soften cheese at room temperature. Cream the cheese with a fork until smooth. Add Cheddar cheese, lemon juice and Worcestershire sauce. Blend well with mixer. Add onions and 1/2 of each pepper. Mix with spoon. Roll into ball and refrigerate 2 to 3 hours before serving. You may garnish with remaining peppers if desired.
Boil corn syrup and sugar for 5 seconds. Add peanut butter and vanilla. Mix well, and pour over popped popcorn.
Saute onions and celery in butter until soft. Add flour, milk, egg yolks, salt and pepper, one ingredient at a time until blended. Remove from heat. Place crab meat in a lightly greased glass baking dish, 9 x 9-inch. Pour sauce over crab and sprinkle with cheddar cheese. Bake at 375° for 10 to 15 minutes, or until golden brown.
Boil hulls until tender. Take hulls out of juice and sugar until sweet. Add 1/4 cup of flour, egg yolks, milk and margarine. Cook until thick, then pour in pie shell (unbaked). Use egg whites to make meringue. Beat egg whites until they peak; sweeten to taste.
Mix all ingredients and cover with enough water to cook shrimp. Cook until shrimp is firm. Serve hot.
Combine biscuit mix and sugar. Add raisins and milk, stirring until dry ingredients are moistened. Drop by heaping tablespoonfuls onto a lightly greased baking sheet. Bake at 425° for 10 minutes.
Bake potatoes at 400° for 1 hour or until done. Cut in half lengthwise. Scoop out into a bowl, reserving shell. Beat potato, sour cream, onion, salt, pepper and parsley until well blended. Stir in tomato.
Mix sugar, cornstarch and salt in a saucepan. Add scalded milk and cook over low heat until the mixture thickens. Beat egg yolks and pour part of milk mixture over them. Then pour back into pan. Remove from heat. Add vanilla. Pour into baked pie shell. Make meringue from 3 egg whites.
Beat butter at med. speed until creamy. Gradually add sugars, beating well. Add eggs, beating well. Combine flour, cocoa, and soda. Add to butter mixture, mixing well. Stir in vanilla and 1/2 c. chopped pecans. Cover dough and refrigerate 1 hour. Combine remaining 1/2 c. pecans and 1 Tbsp. sugar. Set aside. Gently press 1 Tbsp. cookie dough around each caramel candy forming a ball. Dip 1 side of cookie in pecan mixture. Place pecan side up 2 inches apart on ungreased baking sheets. Bake at 375° for 8 minutes. (Cookies will look soft.) Let cool 1 min. on baking sheets before removing them.
Crush cookies and add butter. Press mixture into a 9-inch pie tin (forms crust). Press in 1/2 of the ice cream. Place over it 1/2 of the sauce and 1 cup of pecans. Layer remaining ice cream, sauce and pecans. Cover tightly and freeze 12 hours. Yields 6 to 8 servings.
Bake chocolate cake in 9 x 13-inch pan according to directions on mix. While hot, pierce cake all over and pour 1/2 cup Kahlua over cake. Cool and cut into thirds. Prepare mousse according to directions on package (or make your own). In a large glass bowl, make three layers: cake, mousse and topping. Sprinkle candy (ground) over topping.
Put the salt, soda and butter in a small dish ready in dump in later. Boil sugar, Karo and water until thread spins (268° is better) then add peanuts and stir continuously after peanuts are added. Cook until it turns a brownish gold (298° is safer) on medium-high heat. Take from heat and add butter, salt and soda. Stir until well mixed. Pour into 4 foil-lined and buttered pie plates to cool. When cold, break into pieces and store in cookie cans!
Cook rice in 2 cups water (Minute rice works well also). Set aside. Cook onions and green peppers in oleo for approximately 2 minutes. Add corn and cook for a few minutes. Melt Velveeta in milk in saucepan. Add rice, salt and pepper to taste. Mix all ingredients together. Put in casserole dish and bake in oven at 350° for 20 to 25 minutes.
Rub the hens with oil and place on a roasting rack. Mix together the next 5 ingredients in a bowl, whisking until well blended. Brush the sauce over the hens and place 2 sprigs of rosemary into each cavity.
Melt margarine in skillet. Roll beef into balls and brown. Then mix mushroom soup and water; pour over balls. Simmer over low heat 30 to 45 minutes.
Mix the flour, 1 cup sugar, salt, cocoa powder and baking soda in a large bowl. Make a well in center. Blend water, oil, vinegar and vanilla; pour into well and whisk until smooth. Spoon batter into cupcake tins. Beat cream cheese, 1/2 cup sugar and egg in medium bowl. Stir in semi-sweet chocolate chips. Spoon over batter. Bake at 350° for 25 minutes. Remove from tins to cool.
Put all in same bowl in any order. Fill cupcake cup 3/4 full. Bake at 350° for 20 to 30 minutes. Makes 24. Keeps very well.
Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Melt oleo and mix in garlic powder. Brush over warm biscuits before removing from cookie sheets. Serve warm.
Mix all together and pour in greased pan. Bake at 350° for 1 hour.
Knead until smooth, roll into 1-inch thickness. Bake at 400° until brown. Butter top.
Mix all ingredients, except tomatoes. Place in covered dish and pour tomatoes over top. Do not stir. Cover and cook 4 hours or more at 275°. Do not open while cooking.
Slice peeled potatoes thin in food processor. Fry in covered skillet with as little amount of oil as possible. When potatoes are all brown and crispy, remove from burner and add 1/2 can of tomato sauce. Cover with 1/2 package of pepperoni and 1/2 the Mozzarella cheese. Pour other half of tomato sauce on top and rest of pepperoni. Top with remainder of cheese.
Beat eggs well. Add sugar and beat. When well mixed, add milk and nutmeg or cinnamon. Put butter in skillet. Dip bread slices in mixture; coat both sides. Fry each side of bread until golden brown. Serve hot with syrup, honey or preserves.
Beat egg whites until foamy. Add cream of tartar and beat until forms stiff peaks. Add sugar gradually and beat well; add pecans and vanilla. Fold in crushed crackers. Pour into slightly buttered pan. Bake at 325° for 30 to 35 minutes. When the pie is cooled, top with Cool Whip and coconut.
To make crust, mix together margarine, pecan pieces and flour with a pastry blender until crumbly. Spread onto a 9 x 13-inch baking dish and bake at 350° for 10 to 12 minutes. Cool.
Combine butter and brown sugar; beat with electric mixer until well blended. Add eggs, beating well. Add vanilla and mix in. Sift flour, baking powder and salt; add to sugar mixture and mix well. Stir in pecans. Spoon batter into greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes. Sprinkle immediately with powdered sugar. Let cool completely and cut into squares.
Preheat oven to 350°. Butter and flour a square baking pan (9-inch). Stir first 4 ingredients in a heavy saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Stir in flour, then the bittersweet chocolate. Pour batter into prepared pan. Bake about 30 minutes.
Fry pork chops until brown on both sides. Add onions, bell pepper and celery. Cook until onions are soft. Add water and let come to a boil. Add green onions, pimentos and uncooked rice. Lower heat and simmer for about 30 minutes with the lid on until the rice is done.
Mix cream cheese and confectioners sugar together. Start with 4 drops of flavoring, and then carefully add flavoring and color as desired. Knead until pie dough consistency is achieved. Add sugar to make softer or decrease sugar for a firmer consistency. Take small pinch and roll into a ball in granulated sugar. Press into mold; remove excess and unmold at once onto waxed paper.
Melt butter and saute onion and celery. Add water and bring to a boil. Put sage and almonds in dressing (stuffing). Pour butter, water and vegetable combination into dressing and mix until all is moist (more hot water may be used). Butter flounder liberally and salt and pepper both sides. Place dressing in center of flounder. With toothpicks, pin tail to upper part of flounder (above dressing). Bake at 350° for 20 minutes.
Melt butter in pan over low heat. While melting, mix sugar and eggs. Stir in butter; mix well. Stir in cocoa, flour and nuts. Bake in oblong cake pan. Butter sides and bottom of pan. Bake at 350° for about 25 minutes.
Peel potatoes and slice. Boil potato slices until done and drain. Melt butter. Chop up a little onion and put with butter. Add 2 teaspoons flour to mixture and mix well and bring to a good warm. Add salt and pepper. Add about 1 cup of milk and bring slowly to a boil. When mixture begins to thicken, pour over potatoes in Pyrex dish. Top with grated cheese and bake for about 20 minutes at 350°.
Heat oven to 350°. In large bowl, combine flour, sugar, butter, egg, soda and vanilla. Beat until well mixed, 2 to 3 minutes. Stir in Heath bits. Shape dough into 1-inch balls. Place 2 inches apart on greased cookie sheets. Flatten with glass dipped in sugar. Bake 7 to 10 minutes or until edges are very lightly browned.
Beat eggs until frothy; add dry ingredients and blend. Fold in the carrots, raisins, walnuts and pineapple. Pour into prepared muffin cups. Bake 20 to 25 minutes at 375°. Makes 1 dozen.
Cream butter and peanut butter. Add sugars and cream thoroughly. Add well beaten egg. Sift flour and soda together; work into creamed mixture. Form into balls and flatten out on a baking sheet with a fork. Bake at 350° for 10 minutes.
Fold aluminum foil to form a ring in the bottom of the crock-pot. Place roast meat side down. Chop onion and carrots. Place on top of roast. Mix gravy with water. Pour over roast and veggies. If frozen place on high for 1 1/2 hours, then low for 6 hours. If thawed, cook 8 to 10 hours. Goes good with homemade noodles.
Place half of potatoes in bottom of 9 x 13 x 2-inch pan. Layer remaining ingredients on top of the potatoes. Season as you go. Place second half of potatoes on top and some stewed tomatoes or spaghetti sauce. Bake at 375° for 1 hour.
Beat eggs well. Add sugar and beat into eggs until light and fluffy. Add cooking oil and vanilla. Stir flour, salt, soda and cinnamon together; add to first mixture. Add grated zucchini, nutmeats and raisins or dates. Stir until well mixed. Bake in greased Bundt pan at 325° for 1 1/2 hours. Cool and dust with powdered sugar.
Mix all ingredients; roll out and cut with a round cookie cutter. Use thimble to cut hole in center. Melt some lard in a pan, add doughnuts. Cook on one side, then turn and cook on other side. Roll in sugar or powdered sugar.
Take 1 pkg. each: kidney beans, lentils, black-eyed peas, Great Northern beans, split peas, pinto beans, navy and white lima beans, butter beans and barley. Store in closed container.
Combine all ingredients and put in large casserole dish. Refrigerate overnight. Bake 1 hour at 350°.
Mix all ingredients together and place in casserole. Bake at 350° for 45 minutes.
Mix all ingredients and fold in Cool Whip. Place into 2 graham cracker pie crusts. Top with whole, drained cherries. Chill for 3 hours or overnight before serving.
Combine sugar, flour, soda and salt in large bowl. Bring to boil margarine, cocoa, oil and water. Pour mixture over dry ingredients. Add buttermilk, eggs and vanilla and mix well. (Don't use electric mixer.) Pour into 13 x 9 x 2-inch greased and floured pan. Cook at 325° for 25 minutes or until done.
Mix all ingredients. Add shrimp; marinate for at least 1 hour. Cook on hibachi. May be broiled in oven or cooked on stove.
Bake brownies as directed on package and let cool. Mix mousse as directed, but do not chill. Crush candy bars into fine pieces. Crumble brownies.
Crumble sausage and fry; drain off grease. Beat eggs. Salt and pepper to taste. Mix sausage, eggs and cheese; pour into greased casserole dish. Bake at 350° for about 30 minutes or until firm.
*One 16 ounce bag frozen vegetable combination of broccoli, cauliflower and carrots, cooked and drained and 1 can sliced potatoes, drained.
Preheat oven to 400°. Brown ground beef with onion. Add barbecue sauce and brown sugar. Set aside. Separate biscuit dough into 10 biscuits. Place each biscuit into an ungreased muffin cup. Spoon meat mixture over biscuits. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown.
Preheat oven to 350°. In a small bowl, combine brown sugar, orange peel, garlic, salt, nutmeg, pepper and cloves. In a Dutch oven, arrange in layers half of cabbage, half of onions and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips and repeat. Pour orange juice and vinegar over top. Bake, covered, for 1 hour.
Sift flour. Add sugar and spices, then mix in oil and other ingredients. Preheat oven to 400°. Cook for 30 minutes, then lower heat to 375° for about 30 minutes more. Use greased tube pan.
Preheat oven to 350°. Place broccoli in a medium pot and cook in boiling water for about 12 minutes. After cooking, drain off all water and let cool thoroughly. Cut into small pieces. Use only the full, dark green, rosette part of the broccoli and the tender part of the stems. Place cut pieces in a medium bowl and set aside.