HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine heavy cream, butter and sugar in a saucepan. Stir in all remaining ingredients except melted chocolate. Drop by tablespoon on greased and floured cookie sheet, about 3-inches apart. Bake about 10 minutes. Remove carefully with spatula to cooling rack. Spiral melted chocolate over cookie tops. Makes approximately 2 dozen cookies.
Grate the cheese, then mix sausage, cheese and Bisquick together well. Roll into balls (about 1-inch). Preheat oven to 325°. Place sausage and cheese balls on ungreased cookie sheet to bake for 30 minutes.
Cream butter and sugar. Add flour, salt, lemon juice and rind and beat well. Add egg yolks and beat until light. Add milk and fold in stiffly beaten egg whites. Spoon into Pyrex custard cups and place in pan of cold water. Bake in slow oven at 300° to 325° for 1 hour. Makes 8 cups.
Mix flour, eggs, lemon juice, milk and nutmeg in bowl. Melt butter; pour into greased 9-inch square cake pan. Preheat oven to 425°. Pour batter into cake pan; bake for 18 to 20 minutes. Serve hot with powdered sugar and jam as a side dish.
Mix lard in floor with fingers well. Add salt and baking powder, then milk. Roll out 1/2-inch thick. Cut with round cutter. Let rise 1/2 hour. Bake 10 to 12 minutes at 450°.
Place crabs in large pot. Add water (enough to completely cover crabs). Cut potatoes in quarters; chop onions. Put potatoes and onions over crabs. Add salt, pepper and fat cooked from salt pork. Bring to a boil; cover and cook over medium heat until the potatoes begin to get soft. Add Corn Meal Dumplings around the side of the pot. Cook for about 20 minutes or until gravy begins to thicken.
Combine the water, soup, onion, lemon juice and salt and let boil. Pour 1/2 sauce on bottom of casserole dish. Layer the rice, tuna, Cheddar cheese and Parmesan cheese (make 2 or 3 layers). Cover with the rest of the sauce. Bake 15 to 20 minutes at 375°.
Saute onion and celery in oil. Stir in cooked rice. Place rice mix on ham slices. Roll and place, seam side down, in oiled roasting pan. Repeat. Melt cranberry sauce. Add brown sugar and lemon juice. Pour over ham rolls. Bake at 350° until hot through.
Bake spareribs until brown. In saucepan, combine water, soy sauce and sugar and cook on medium until it begins to thicken. Reduce heat and add each sparerib until coated. Serve immediately or keep warm.
Melt marshmallows in milk. Cool to room temperature. Whip cream. Add both liqueurs to marshmallow mixture. Fold in heavy cream. Pour into pie crust. Put morsels on top with cherry and freeze.
Heat water, milk, salt and margarine to boiling in 2-quart saucepan. Remove from heat, stir in potatoes and onions; whip with fork until thick, cool. Shape potatoes into 6 patties, each about 3 inches in diameter. Mix almonds and flour and coat each patty with almond mixture. To serve, heat margarine and oil in skillet until hot. Cook patties until brown, turning once or can refrigerate for 48 hours until ready to serve.
Beat eggs, oil and sugar until thick and foamy. Add zucchini and pineapple. Combine remaining ingredients and stir into first mixture, just until blended. Pour into greased and floured loaf pans. Makes two loaves. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix the cream cheese and butter together. Fold in shrimp, Worcestershire sauce and onion. Roll into a ball using plastic wrap or wax paper. Refrigerate for at least 1 hour. Spread on crackers and serve.
Sift the flour with soda, cinnamon, salt, nutmeg and allspice; sift into vanilla, eggs, sugar, oil, buttermilk and prunes. Mix and add nuts. Bake in an iron skillet at 275° for 1 to 1 1/2 hours. This is especially good on a fall evening served warm.
Layer lettuce, onion, green pepper, green beans, peas and corn alternately. Top with mayonnaise and crumbled bacon. Chill and mix before serving.
Dissolve yeast in warm water. Place in mixer and using a dough hook, add the remaining ingredients. Turn out on floured board and knead for 10 minutes. Shape into loaves, brush with beaten egg and sprinkle with salt. Bake at 375° for 30 to 35 minutes.
Mix together all ingredients and pour into greased tube pan. Bake at 350° for 50 to 60 minutes. Let cool.
Mix with hand and shape into balls (walnut size). Roll into 1 egg white, beaten with fork in a separate bowl. Then roll in crushed walnuts in separate bowl. Place on ungreased cookie sheet. Press each cookie with thumb (deep). Bake in a 325° oven for 15 minutes on bottom rack. Remove and fill with 1/2 teaspoon fruit preserves (blueberry, apricot, strawberry and cherry work well). Place back in oven on top rack for 10 minutes.
Mix all ingredients well with hands. Form as near into shape of a ball as possible, then place in freezer overnight or for several hours. Then remove and re-form in shape of a ball and roll in chopped nuts.
Dissolve jello in water, then add sherbet and Cool Whip and stir until melted (mixture will be thick). Add remaining ingredients, stirring until well blended. Pour into a 2-quart mold. Refrigerate 8 to 10 hours before serving. Yields 8 to 10 servings.
Brown ground beef and onion; drain. Mix in remaining ingredients. In 9 x 13-inch pan, layer chips and pour in meat mixture. Spread 8 or 10 ounces grated Cheddar cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients in a large bowl. Place in 8 x 12-inch casserole dish. Top with thin slices of butter or margarine. Bake at 350° until knife comes out clean. Approximate time: 1 to 1 1/2 hours.
Combine butter and shortening, mixing well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. (I beat the tar out of it!) Pour batter into a well-greased 10-inch tube pan. Sprinkle and mash pecans down into batter. Bake 1 hour and 15 minutes at 325° or until cake tests done. Cool in pan 15 minutes. Remove from pan and let cake cool completely.
Cook, mash and drain squash. Pour melted oleo over stuffing; save some for the top. Mix everything together. Put into casserole dish. Top with stuffing that was put aside. Bake at 350° for 25 minutes.
Beat eggs slightly. Add sugar, butter and bananas. Sift flour, then add to banana mixture. Fold in nuts. Grease a 9 x 5 x 3-inch loaf pan. Bake 1 hour and 10 minutes in 350° oven.
Combine all ingredients in large glass bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. May be stored in covered container in refrigerator for up to 1 week.
Preheat oven to 350°. Cream margarine until smooth and soft. Cream in both brown sugar and granulated sugar and the egg. Add vanilla. Stir in flour, baking powder and salt. Mix until smooth. Add rolled oats. Drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on flat surface. Yields 2 dozen.
Blend flour, sugar, baking soda, salt and cocoa. Add shortening, sour milk and vanilla. Beat hard for 2 minutes by hand or with an electric mixer on medium speed. Turn into greased and floured 9 x 9-inch baking pan. Bake at 350° for 25 to 30 minutes or until cake top springs back to the touch.
Wash and slice squash. Sprinkle with salt and pepper. Dip in corn meal. Fry in hot cooking oil until brown and tender. (Green tomatoes are good cooked this way.)
In a mixing bowl, combine flour, sugar, soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates and pecans. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened. Grease muffin pans or line with paper bake cups. Spoon batter into pans. Bake in a 375° oven for 18 to 20 minutes or until done. Remove from pans; cool on wire racks. Package muffins for giving as desired. Makes about 24.
Dissolve jello in warm-hot applesauce. Add pineapple, 7-Up and nuts. Pour into an 8 x 8-inch pan and chill. Serve over lettuce.
Combine all ingredients in blender and process until ice is chopped fine. Serve immediately. Makes 4 cups.
Mix all ingredients thoroughly. Firmly press into loaf pan. Bake at 350° for 1 hour.
Preheat oven to 450°. Grease 9 x 13 casserole. Drain oysters and arrange in single layer on bottom of dish. Melt butter and saute celery and onion until soft. Add parsley, spinach, aniseed, Worcestershire, bread crumbs, salt, and pepper. Spread this mixture over oysters and bake for 30 minutes. Remove and if necessary, pour off water. Sprinkle with cheese and a very thin layer of bread crumbs and bake another 10 minutes or until browned. Serves 6.
Combine all ingredients; beat in large bowl with electric mixer for 3 minutes, until well blended. Bake in Bundt or angel food cake pan in 350° oven for 55 to 65 minutes. Cool 10 minutes. Serve plain or with whipped cream.
Slice cucumbers thin. Add sliced onions, garlic and the peppers, cut in narrow strips. Add salt; cover with cracked ice and mix thoroughly. Let stand 3 hours; drain. Combine remaining ingredients; pour over cucumber mixture. Heat to boiling. Seal in sterilized jars. Process 5 minutes in hot water bath. Makes 8 pints.
Stir jello into boiling water. Add softened cream cheese (may use mixer to blend well). Add pineapple, nuts, cherries and Coke. Mix all well. Chill for several hours.
Brown hamburger and onions and drain. Melt cheese and add chili and taco sauce. Serve warm with taco chips.
In a blender, at high speed, blend strawberries, seltzer, lime syrup, lime juice and ice cubes until mixture is smooth. Pour mixture into chilled glasses. Makes 4 drinks.
Mix all the ingredients and place on cookie sheet. Roast at 300° for 10 to 20 minutes, stirring occasionally until nuts are coated.
Combine ingredients; form into a loaf. Cover and bake at 350° for 1 hour. Drain off fat. Mix 3/4 cup catsup and 1 tablespoon brown sugar. Put on top of loaf and put back in oven for 10 to 15 minutes.
Grease bottoms of 2 loaf pans. Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake at 350° for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Mix sugar, cornstarch, jello and water; cook until clear. Let cool. Place strawberries in pie shell. Pour cooled mixture over strawberries. Chill. Serve with Cool Whip.
Drain pineapple, reserving juice. Add enough water to juice to make 1 cup of liquid. Dissolve gelatin in boiling water. Stir in juice and water. Chill until thick and syrupy. Whip gelatin until fluffy. Fold in Cool-Whip, add pineapple and nuts. Pour into lightly oiled 5 cup mold or 9 x 13 pan. Chill until set.
Combine first 8 ingredients in bowl and blend in egg yolks. Beat whites and cream of tartar in another bowl until stiff, but not dry. Fold 1/4 whites into batter. Fold in remaining whites.
Put all ingredients in a food processor and process until completely blended. Chill 1 hour; serve as is with crackers or in scooped out tomatoes on a bed of lettuce.
In large pot, add milk and evaporated milk. Cook on medium-low heat. Do not boil. In another pan, melt butter. Add soups and crab meat. Cook until hot and bubbly. Add crab mixture to milk. After all is heated together, thicken to desired consistency with flour and milk. Salt and pepper to taste. If you prefer spicy stew, add a dash of Tabasco.
In a large skillet, heat the oil over medium heat and saute the onions, green onions, bell pepper and parsley until the onions are clear. Stirring, add the tomato sauce and garlic, then the rice, salt, sausage and enough water to cover the rice by about 1-inch. Cook until most of the juice is gone. Reduce heat to low; cover and simmer for 1 hour; don't lift the lid for at least 45 minutes. This makes a red jambalaya. Makes 4 to 6 servings.
Combine Cool Whip, Jello and cottage cheese and mix well. Add drained pineapple, coconut and chopped pecans. Mix real good and let cool in ice box until ready to serve.
In a bowl, combine flour, sugar, baking powder and salt. Add blueberries. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat. Spoon batter into paper-lined microwaveproof baking or cupcake pan. Don't fill more than 2/3 up. Microwave at Med-High power for 3 minutes. Let rest for 3 minutes. Microwave at High power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes. Serve them warm with butter or honey.
Brown the beef until cooked and drain off grease. Saute onions, green peppers and garlic in butter; drain and add to beef. Saute bacon until crisp and drain off fat. Crumble and add to beef with jalapeno peppers, chili powder, red pepper, cayenne pepper, salt and oregano. Stir in water, tomato paste and barbecue sauce; bring to a boil. Simmer for one hour. Stir in beans. Cover and continue simmering for 30 minutes.
Strain juice from oysters and save. Remove shells from oysters, if there are any.	Put 1/4 cup of butter in frypan on medium heat, add oysters and cook until oysters are curled and cooked. Pour in strained juice, milk and 1/4 cup butter and salt and pepper to taste; heat to boiling point. Reduce heat to medium; add cooked oysters. Simmer for 2 minutes, then serve at once.
Make hole in flour, add beaten eggs and 1 cup broth. Mix and roll on floured surface. Cut into strips, drop into boiling broth until tender.
Brown hamburger meat seasoned with salt, pepper, onion, garlic and celery salt with 1/2 cup chopped onion and 1/2 cup green pepper. Cook potatoes and carrots together 15 minutes, then add hamburger meat. Add corn, English peas, tomato soup and diced tomatoes. Let come to boil; turn low to simmer. Serve with Mexican corn bread.
Cream shortening and sugar. Stir in eggs and vanilla; sift together dry ingredients. Stir in half of flour mixture into sugar mixture. Beat in 2 tablespoons hot water. Beat in remaining flour and then remaining water. Stir in apples and nuts. Spread into 2 greased 9-inch square pans and bake at 350° about 50 minutes.
Saute onions in butter until clear and tender (about 10 minutes). In a casserole dish, layer half of the onions and butter mixture, one half crackers and half of the cheese. Repeat layers. Bake at 350° for 25 to 30 minutes.
Combine first 4 ingredients and boil for 2 minutes. Add soda; bring to boil. Mix together the rest of ingredients and add the first mixture. Cook until thick. Simple and good. You can cut sugar down to 1 cup and is good, but not as sweet.
Combine all ingredients except vanilla and nuts in saucepan; bring to rolling boil, stirring constantly for 1 minute. Let cool; add vanilla and beat for 10 to 15 minutes. Add nuts.
Put chicken in a dish. Mix soups, broth, salt and pepper; pour over chicken. Mix 1 cup of milk and 1 cup of Bisquick. Pour this over all. Cook at 350° for 1 hour.
Grease 9 x 13-inch pan. Crush crackers. Mix with nuts and baking powder. Beat whites with sugar and vanilla. Fold cracker mixture into whites and bake at 300° for 40 minutes. Cool completely. Mix Dream Whip according to package. Add cream cheese, powdered sugar and drained pineapple. Spread over crackers. Refrigerate.
Heat oven to 350°. Cut meat into 1-inch cubes; coat with flour. Brown meat in melted shortening in a skillet. Add onions; cook and stir until tender. Pour into ungreased 2-quart casserole; sprinkle with 3 tablespoons flour, salt, pepper and garlic salt. Pour water over mixture. Cover; bake 45 to 60 minutes or until meat is tender. Turn oven up to 450°. Arrange potatoes on meat. Sprinkle with salt and paprika. Bake uncovered about 30 minutes longer.
Several hours before serving, slice the cucumbers as thin as you possibly can. Place them in a glass bowl. Mix remaining ingredients together and pour over cucumbers. Toss them gently to coat. Cover tightly and refrigerate until serving time. Makes 6 to 8 servings.
Pack cucumbers, onion, green peppers and garlic in jars. Mix together vinegar, salt and sugar. Pour over pickles and keep in refrigerator.
Fill an unbaked pie shell with grated apples. Mix together listed ingredients and pour over apples. Bake at 450° for 10 minutes, then lower temperature to 350° and bake until done, about 35 minutes.
Cook spaghetti and drain. Mix soup and water and heat. Brown ground beef, onion and green pepper. Drain and mix into spaghetti and soup. Stir in 1/2 of cheese, then pour into greased 10 x 13-inch dish and top with rest of cheese. Bake for 30 minutes at 350°.
In a bowl mix cream cheese, sour cream and taco seasonings. Spread this mixture on a large plate. Mix together lettuce, tomato and onion and spread this over cream cheese mix. Top with shredded Cheddar cheese and then salsa mix. Serve with tortilla chips.
Cook, stirring constantly, until reaches soft ball stage on candy thermometer. Remove from heat; start beating with mixer until it gets too hard to beat, then beat with wooden spoon. Add nuts before beating with wooden spoon. Beat until stiff. Drop by spoon on waxed paper. If it gets too hard before all is dropped, set pan in hot water and leave until you finish dropping.
Stir together flour, baking powder and salt. Cream margarine, sugar and vanilla. Beat in eggs until blended. Gradually stir in the flour mixture, then the remaining ingredients. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Bake in preheated oven at 375° until browned, 8 to 12 minutes.
Mix breads, stuffing mix and onions with broth from chicken. Make it juicy. Add 2 eggs, 1 can soup, putting a little water to make smooth. Add chicken. Cook at 400° for 20 minutes. Add other cans of soup and cook approximately 15 to 20 minutes longer.
Chop olives and pecans or nuts very fine. Mix well. Form into large ball and put in refrigerator 24 hours to make firm. Good with chips or spread on half slices of toast. You can half the recipe.
Toast waffles in electric toaster. Cover with a mixture of fresh berries or fresh peaches, sugar and butter, which has been placed in the microwave for a minute or 2, until butter is melted, and sugar is crystallized. Eat and enjoy with coffee.
Simmer all ingredients, except milk, flour and Velveeta, for 20 minutes until tender. Add milk and flour. Cook and stir over low heat until thickened. Add Velveeta and stir until melted. (Be sure to stir constantly after adding cheese or it will scorch.)
Mix eggs, milk, salt and mustard together. Add cheese and meat. Mix again. In a 9 x 13 inch glass baking dish, arrange bread pieces. Pour egg mixture over bread, completely covering bread. Cover. Refrigerate overnight. Cook next morning at 350 degrees for 40 to 45 minutes, uncovered.
Mix first 4 ingredients and pour in pie plate on crust. Dot butter (real butter) on top of apples.
Preheat oven to 400°. Cut 1/4-inch slice from top of bread, remove center of bread in chunks, leaving 1/2-inch thick shell. Bake shell and cubes for 5 minutes or until golden brown. Beat cream cheese, sour cream and salsa until smooth, stir in Cheddar cheese. Spoon into bread shell. Place top on bread and wrap loaf in foil. Bake for 1 1/2 hours! Serve hot with bread cubes and tortilla chips or Fritos.
Simmer oysters in their juice over low heat for 4 minutes. Drain and wrap each oyster in half a slice of bacon. Secure bacon with toothpick. Put under broiler or grill over charcoal until bacon is crisp. Serve on hot buttered toast square.
Cook meat and onion together. Drain grease. Mix all other ingredients except for chips and cheese. Layer chips, meat, cheese and layer again. Heat oven to 350° and bake about 30 minutes.
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425° oven for 40 to 60 minutes or until tender. Let stand for 5 minutes. Cut potatoes in half lengthwise. Gently scoop out each half, leaving a thin shell. Place potato pulp in large bowl. Add 3 tablespoons of the melted margarine, sour cream, dill, lemon juice, garlic salt and pepper. With electric mixer on low speed, beat until smooth. Pile mixture into potato shells. Place in a 12 x 7 1/2 x 2-inch baking dish. Brush with remaining tablespoon of melted margarine. Sprinkle with paprika. Bake in 425° oven for 20 minutes or until light brown.
Fry chicken in oil, add garlic and onions until sauted. Add tomato sauce and water, let simmer for 20 min. Add pepper and olives with juice. Serve with rice.
You need enough popcorn to fill heaping angel food cake pan. Mix first 3 ingredients in a double boiler until syrupy. Add rest and stir. Press into cake pan, cool and remove from pan.
Cut biscuits into quarters. Combine 2/3 cup sugar and 1 teaspoon cinnamon in plastic container. Shake biscuit pieces in this.
Heat oven to 350°. Blend soup with milk. Reserve 1/2 cup of the mixture. Stir together remaining soup mixture, rice, mushroom soup and half of the onion soup mix. Pour into pan, 11 1/2 x 7 1/2 x 1 1/2-inches, bigger if you have more chicken. Arrange chicken on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover with foil and bake 1 hour. Uncover and bake 15 minutes more.
Chop hard-boiled eggs, sweet pickle and stuffed olives, then measure. Mix together all ingredients. Fill hot dog rolls with mix. Wrap in foil. Heat at 350° for approximately 25 minutes. Try chicken or ham instead of tuna.
Sift flour, sugar, powder, salt and cinnamon in large bowl. Beat egg, milk, applesauce and 2 teaspoons oil with fork. Stir in flour mixture and blend. Heat oil. Drop batter by heaping 1/2 teaspoonfuls into hot oil. Cook 2 minutes until brown (turn after 1 minute). Remove with slotted spoon to paper towel to drain.
Cook grits as directed on box. Add ingredients as listed. Beat hard after each addition. Place in a greased 1 quart casserole. Bake at 325° until firm and slightly brown on top. Serves 4 to 6.
Mix sugar and flour. Bring butter, water and cocoa to a boil. Pour over dry ingredients, add other ingredients. Bake at 350° in greased and floured 9 x 13-inch pan for 30 to 35 minutes, until knife inserted comes out clean.
Mix all ingredients after cooking sausage and draining. Chill overnight. Bake at 325° for 1 hour next morning. Sprinkle with cheese before baking.
Mix white vinegar, lime juice and fish sauce. Slice onion and add to sauce. Add sugar. Shred cabbage and carrots. Add diced chicken breast. Pepper to taste. Add marinade and toss. Serve alone or over shrimp chips.
Dissolve jello in boiling water. Add cranberry sauce; add pineapple with juice, lemon juice and nuts. You may like this a little sweeter; if so, add 1/2 cup sugar to the boiling water. You may wish to add miniature marshmallows. Makes a nice topping. Pour into a large square Pyrex dish to congeal.
Cook macaroni with onion; drain. Add remaining ingredients. Return to heat (low). Simmer about 10 minutes or until heated through.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onions and celery; saute until tender. Stir in tomatoes and next 6 ingredients, bring to a boil, and add remaining ingredients. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Yields 7 cups.
Mix all ingredients together. Grease skillet, batter with cornmeal. Pour mixture in skillet and cook at 350° for 45 minutes. Do not overcook.
Boil chicken. Set aside 1 1/2 cup of chicken broth. Debone chicken. Put in bottom of casserole dish. Put mixed vegetables over chicken and melt butter in a saucepan. Add cream of mushroom and chicken broth. Pour over vegetables. Put milk and Bisquick. Stir until smooth. Pour over all; makes a top. Bake at 350° for 1 hour. Season to taste.
Cream together margarine and sugar. Add potato chips, nuts and vanilla. Sift in flour; mix well. Drop by teaspoonfuls on ungreased cookie sheet and bake at 350° for 12 minutes. Cookies should look rough, chips remain crunchy.
Cook macaroni and cheese as directed. Drain noodles. Add cheese, tuna and soup. Mix well and serve.
Mix dry ingredients. Cream shortening, sugars, egg, milk and vanilla. Add to dry ingredients, mix well.
In 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes until blended. Bake at 350° for 30 minutes or until hot and bubbling. Garnish with shredded Cheddar cheese.