HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop nuts and dates; mix with coconut, sugar, flour, salt, baking powder and vanilla. Mix well and add eggs, well beaten. Make into balls the size of walnuts and roll in coarse sugar. Bake at 300° for 20 minutes. Will be sticky.
Mix together crumbs, margarine and 6 tablespoons sugar. Press into bottom of ungreased 9 x 13-inch pan. Mix together cream cheese and 3 tablespoons sour cream; blend until smooth. Add eggs, one at a time, mixing well after each addition.
Saute meat, onions, pepper and celery in oleo. Melt cheese in double boiler. Add pimento and juice, then add all other ingredients. Serve warm.
Prepare macaroni according to package directions. Drain and set aside. Cook ground beef and onions in a large skillet until meat is browned. Drain well. Stir in macaroni, chili beans and next 4 ingredients. Spoon into a greased 2-quart casserole. Bake at 350° for 25 minutes. Sprinkle with cheese and bake an additional 5 minutes. Sprinkle corn chips on top.
Mix ingredients and form into balls. Press with fork, if dough seems dry, add a little water. Bake on ungreased cookie sheet 12 minutes at 350°. Makes 4 dozen large cookies.
Make a liquid from 1/2 cup coffee and 1 cup water. Cream margarine and add sugar and whole egg and nutmeats. Put spices in flour. Make up coffee and strain. Mix coffee with enough flour to make a liquid paste. Put baking powder in balance of flour mixture. Mix alternately flour and coffee with creamed mixture. Bake in any pan, round, square or tube style, well-greased. Put in unlighted oven. Bake at 350° for 1 hour. Cover with chocolate frosting.
Dissolve sugar, syrup and salt in the hot water. Cook, without stirring, to firm-ball stage. Remove from heat and pour gradually over stiffly beaten egg whites. Add vanilla, beating constantly, until mixture has lost its gloss. Spoon out on wax paper sprinkled with confectioners sugar. Press out with hand, then spread peanut butter. Roll up and wrap in wax paper and foil. Refrigerate.
Mix all ingredients and place in glass casserole dish. Cover with foil and bake 45 minutes at 350°. Stir while cooking.
Spread crescent rolls and press onto large cookie sheet. Sprinkle crescent rolls with 1 to 1 1/2 teaspoons of Hidden Valley party dip. In separate bowl, mix sour cream, cream cheese, Worcestershire sauce and remaining Hidden Valley party dip. Spread mixture on top of dough. Top in order with broccoli, carrots, mushrooms, bacon and cheese. Refrigerate before serving.
Combine milk and dates. Cook slowly until mixture thickens to spreading consistency, stirring constantly. Remove from heat and add chopped nuts. Spread on crackers. Bake at 350° for 5 to 8 minutes. Cool completely!
Measure 2 tablespoons salt into a small container. Peel and slice the onions into a glass pie plate. Sprinkle with some of the salt. Peel and slice the cucumbers over the onions, sprinkling salt on each layer. Let stand 10 minutes, then drain very well. Mix together the vinegar, salad oil and sugar; add to the cucumber-onion mixture. Toss to coat well. Place in an airtight container (I use a jar). Place a sprig of fresh dill in bottom, center and top of mixture. Refrigerate.
Preheat oven to 350°. In large mixer bowl, mash yams with margarine. Add remaining ingredients, except pastry shell and eggs. Beat until mixture is smooth and well blended. Stir in eggs. Pour into prepared pastry shell. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate leftovers.
Combine all ingredients, except tomatoes and crusts, together. Toss lightly. Then mix in tomatoes lightly. Place in pie tin. Cover and bake 40 to 45 minutes at 425°. Serve warm as apple pie.
Shred dried beef over bottom of 9 x 12-inch casserole dish (approximately). Lay chicken pieces on top. Mix soup, sherry and sour cream and pour over chicken and dried beef. Sprinkle with paprika. Bake 20 to 30 minutes until chicken is done on oven temperature of 350°. Serves 6 to 8.
Roll chicken in flour, then brown in butter. Remove chicken. Stir soup, seasonings and water or broth into drippings. Cook and stir to a boil.
Sift together flour, baking powder and salt. Cream margarine and sugar together. Add egg and vanilla. Gradually add flour mixture to margarine mix. Roll 1/8-inch thick. Cook at 350° for 10 to 12 minutes. May sprinkle with crystals or use icing.
Drain salmon; reserve 3 tablespoons liquid. Flake fish. In medium bowl, combine salmon and liquid, crumbs, celery, onion, egg, salt and pepper. Mix well. Form into 5 patties. In preheated lightly greased skillet over medium heat, fry patties about 3 minutes on each side. Your choice of toppings.
Prepare lamb by making inch-deep slices spaced 1-inch apart. In a small saucepan, place vinegar, water, lemon juice, rind, mustard, salt and pepper. Bring to a boil and pour over lamb. Bake in a preheated oven at 300° for 1 1/2 hours, basting frequently. When serving, slice thinly and spoon pan juices over meat.
Blend first 4 ingredients until smooth. Fold in topping. Pour into crust and freeze.
Cream margarine, sugar, juice and egg. Blend in dry ingredients and rind. Chill and roll into balls and flatten on ungreased cookie sheet. Bake at 400° about 6 to 8 minutes until lightly brown on edge.
Mix first 8 ingredients in a jar and refrigerate overnight. Dressing will keep up to 1 week in refrigerator. When ready to serve, shake dressing well and toss with spinach. Add bacon, eggs and mushrooms and toss again. Serve immediately. Serves 8.
Combine sugar, milk and butter in saucepan on medium heat, boil 3 minutes exactly. Remove from heat. Add cocoa, oatmeal, vanilla, nuts and coconut. Beat quickly while hot. As it thickens, drop quickly by teaspoon on cookie sheet.
Roll short ribs in seasoned flour (about 1 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper). Brown well in large skillet. Put sliced onions in crock-pot; add browned ribs and broth. Cover and cook on low 7 to 10 hours (high 4 to 6 hours). Remove meat to platter and thicken gravy if desired.
Mix the first 5 ingredients. Add a small amount of oil and milk; mix until smooth. Dip each wiener into batter; fry until golden brown.
Sift spices with flour. Cream the sugar with butter. Add eggs and beat well. Add sifted ingredients alternately with applesauce and soda mixture. Stir in walnuts and raisins. Bake at 325° for 1 hour and 15 minutes or until cake springs back when touched.
Saute rice in oil until light brown. Add water, tomato sauce, cumin and garlic. Dissolve bouillon or broth powder in 1/2 cup of water before adding. Total amount of liquids should be 4 cups. Bring to a boil. Cover and reduce to a simmer until done, 20 to 25 minutes. Serves 6.
Thaw, crush and strain raspberries; reserve syrup. Dice and drain peaches, adding enough peach syrup to raspberry to make 1 1/4 cups. Sprinkle gelatin over syrups and heat, constantly stirring until dissolved. Beat in cream and mayonnaise; chill until slightly thickened. Fold in peaches and nuts. Turn into a 3-cup mold.
Sift together dry ingredients. Cut in shortening. Toss in lightly the milk. Drop by spoonfuls on hot apples. Bake uncovered for 25 to 35 minutes. I usually double recipe for a 9 x 13-inch pan.
Peel and dice potatoes. Boil potatoes for 15 minutes; drain. Cook eggs; boil for 10 minutes. Peel and slice eggs. Peel and dice onion. Add potatoes, eggs and onion together. Add mayonnaise and salt and pepper to taste. Mix well and refrigerate.
Mix pudding according to directions on the box. Add Eagle Brand milk and Cool Whip. Mix thoroughly. Line the bottom of a 9 x 13-inch dish with vanilla wafers. Slice bananas to cover wafers. Pour half of the pudding mix over the wafers and bananas. Repeat with another layer of wafers, bananas, and pudding.
In a bowl combine oats, brown sugar, and baking powder. Add melted butter and eggs. Fold in nuts or chocolate chips.
Melt butter and unsweetened chocolate over hot water. Remove from heat and stir in sugar. Cool slightly. Add eggs, one at a time, blending well after each addition. Add flour and vanilla; mix well. Spread evenly in greased and floured waxed paper-lined 15 x 10-inch jelly roll pan. Bake at 325° for 15 to 20 minutes or until squares spring back when lightly pressed. Cool in pan 10 minutes. Remove from pan and finish cooling on rack. Do not overbake.
Cream sugar and butter; add eggs, vanilla and flour. Chill, roll out and cut. Cook at 350° until lightly browned.
On very low heat, melt margarine, add syrup and marshmallows, a few at a time. Add milk, mix very well. Add pecans, walnuts, raisins, and 1 box crumbs, mix well. This is very thick.
Mix all ingredients. Spoon into a serving bowl. Cover and chill at least 1 hour. (Toss apple slices with additional lemon juice to avoid discoloring.) Makes about 2 cups.
Sift dry ingredients into large bowl. Add nuts; stir well. Form a well in center and add eggs, pumpkin and shortening. Stir well until moist. Pour into 2 well-greased loaf pans. Bake at 350° for 45 to 50 minutes or until done.
In large saucepan, fry bacon until crisp. Drain on paper towel. To drippings, add potatoes, celery, carrots, onion, salt, pepper and water. Cook, covered, about 15 minutes or until tender. Combine flour with small amount of milk until smooth. Add to potato mixture along with remaining milk. Cook over medium heat until mixture boils. Garnish with crumbled bacon.
Mix cream cheese and peanut butter until fluffy. Add whipped topping and powdered sugar. Put into pie crusts. Freeze 8 hours (overnight). Shave chocolate over tops of pies and serve. Makes 2 pies.
Put tea and cloves in water. Let come to a boil. Turn off heat. Let steep 30 minutes. In large container (1-gallon), mix undiluted orange juice, pineapple juice, lemon juice, sugar and 2 to 3 quarts water. Strain tea and add to other ingredients.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it "work" for 9 days.
Mix all ingredients, adding corn bread mix one box at a time. Bake in a greased 9 x 13-inch pan for 45 minutes at 375°.
Cook broccoli. Saute onion in butter. Add Cheez Whiz to broccoli; then add soup and other ingredients. Put in casserole dish and bake about 30 minutes in 350° oven.
In large bowl stir with fork the flour, sugar and salt. Cut in shortening until crumbly. In small bowl beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Chill 1/2 hour.
Combine pineapple juice and cream of coconut. Pour in 7-Up. Spoon in ice cream. Makes about 3 quarts or 12 servings.
Place chocolate chips, oleo and marshmallows in large microwave-safe bowl. Microwave until all ingredients are melted. Place remaining ingredients in large bowl. Stir together until all dry ingredients are coated. Drop by tablespoon on greased cookie sheet. Refrigerate until firm. Makes about 7 dozen.
Cook and cut up chicken. Reserve 1 1/2 cups of broth. Cook noodles by directions on package. Drain. Mix noodles, chicken, soups, sour cream, salt and pepper. Place in casserole dish. Put bread crumbs on top. Pour margarine over crumbs. Bake at 350° for 1 hour. Serves 8.
Place crushed Ritz crackers on bottom of casserole dish. Put chopped chicken over crackers. Mix soups, sour cream and water chestnuts and place on top of chopped chicken. Cover with more Ritz crackers and pour 1 stick melted margarine over all. Bake, covered, at 350° for 20 minutes.
Melt butter and mix with crumbs. Spread half into greased Pyrex dish. Mix together cream cheese, sugar and milk. Pour over crumbs. Pour pie filling over cheese mixture. Beat Dream Whip and pour on top of cherries. Sprinkle with remaining crumb mixture. Refrigerate for 24 hours. Serves 12.
Mix well the sugar, dry mustard, salt and grated onion. Add and mix well the vinegar. Add slowly while stirring the sunflower oil. Add poppy seed and mix.
Beat eggs. Add sugar. Slowly add scalded milk, stirring all the time. Add vanilla and pour into custard cups or pan and sprinkle with nutmeg. Place in pan of hot water and bake in a 350° oven until knife comes out clean when inserted. Do not overbake.
Blend sugar, sweet potato and butter together, then add rest of ingredients. Bake at 375° for 1 hour. Makes 2 to 3 pies.
In small bowl, beat eggs, Parmesan cheese and pepper. Add carrots and peas during last 2 minutes of cooking noodles. Place colander over large serving bowl. Drain pasta and vegetables in the colander to heat bowl. Pour out the water, then put drained pasta and vegetables. Immediately pour egg mixture over hot pasta to cook eggs and coat pasta.
In a 4-quart saucepan, melt butter or margarine over medium heat. Add onion and cook until soft. Add carrots and stir in flour, mixing well. Cook, stirring; add stock and bring to boil, then lower heat. Cover and simmer 1/2 hour, stirring occasionally. Put through blender (not too much at a time; will bubble over). Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top. Makes about 12 cups.
Mix, bake and cool cake as directed on package. Trim all crust from cake, then cut cake into 1-inch cubes. Put half of cake cubes into inverted seal of Tupperware Fresh and Fancy Cake Taker. Spread with pie filling. Add remaining cake cubes in a layer. Beat cream cheese until softened. Add milk gradually, beating until smooth. Fold thawed topping into cheese mixture; spread over cake layer. Chill thoroughly. Makes 20 servings.
Combine crumbs and 3 tablespoons butter. Press into buttered 8-inch pie plate, building up sides. Beat cream cheese until fluffy. Blend in 1/2 cup sugar, lemon juice, 1/2 teaspoon vanilla and dash of salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 325° for 30 minutes. Combine dairy sour cream, sugar and vanilla. Spoon over top of pie and bake 10 minutes longer. Cool; chill several hours. Serve with fresh or frozen fruit if desired. Makes 8 servings.
Combine apples, drained pineapple and marshmallows. Set aside. Cook the remaining ingredients, include the reserved pineapple juice, until thick. Allow the mixture to cool and pour over fruit. Do not mix. Top with coconut.
Sift together flour, baking powder and sugar. Blend well. Add 1 egg (beaten), milk and apples (cut). Drop by spoonsful into deep hot fat (365°). Fry for 2 to 5 minutes until golden brown. Drop in powdered sugar or serve with syrup. Makes about 18.
Brown meat and onion; drain fat. Heat beans, water, ketchup, chili powder and hot sauce. Let simmer while browning meat. Mix together and simmer 30 to 45 minutes.
Combine first four ingredients; set aside. Combine oil, vinegar, garlic salt and hot sauce; mix. Reserve 3 tablespoons and pour remaining over tomato. Line serving dish with lettuce, brush avocados with dressing reserved and serve all on lettuce.
Combine all ingredients. Form into ball. Roll in nuts or sprinkle with paprika. Serve with crackers.
Place potato wedges, cut side down, in pan. Brush with oil. Sprinkle with salt. Broil at 550° until brown, about 5 minutes. Turn over, brush with oil and sprinkle with salt. Broil until tender.
Layer the first 5 ingredients in large bowl. Mix together Good Seasons, sour cream and mayonnaise. Put on top of salad. Top with bacon and Cheddar cheese. Refrigerate. Best to make several hours before serving. Prior to serving, mix all together. Serves 8.
Cook flour, milk and sugar until thick; add egg yolks. Cook 2 minutes. Add butter, vanilla and coconut. Pour into cooked pie shell; top with meringue. Bake until brown.
Cut sweet potatoes in half; cut frankfurters in quarters. Melt butter in small pan; stir in brown sugar and mustard. Alternate layers of sweet potatoes and frankfurters in 1 1/2-quart casserole dish. Pour brown sugar mixture over casserole. Bake at 350° for 30 to 40 minutes until bubbling hot. Makes 4 servings.
Layer in crock-pot as listed 3 times. Cook on low 4 to 5 hours.
Cook potatoes in boiling water, 20 to 25 minutes or until tender. Peel and quarter. Arrange in lightly greased 9 x 13-inch baking dish. Sprinkle with salt.
Bring milk to a boil. Add shortening, brown sugar, salt and sweet potatoes; cool to lukewarm. Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture. Add 1 cup of the flour and beat until it is smooth; add enough of the remaining flour to make a soft dough. Mix thoroughly.
Preheat oven to 350°. Layer pineapple on bottom; add blueberries. Add sugar on top of blueberries. Add cake mix. Cut butter into small pieces and put on top of cake mix. Top with chopped pecans.
Cook pudding according to directions; add dry cake mix. Stir well. Spread in a greased and floured 9 x 13-inch pan and sprinkle chocolate	chips on top. Sprinkle nuts on top. Bake at 350° for 20 minutes. Will be gooey.
Cream shortening, sugar and eggs; set aside. Mix dry ingredients in a separate bowl. Add milk and dry ingredients to sugar mixture. Pour into 9 x 13 cake pan and bake at 375° for 25 to 30 minutes. Good with chocolate cinnamon icing. Servings: many.
Defrost bread dough and place on a greased plate. Spray or rub oil on dough. Allow dough to rise. After dough has risen, mix the egg with oregano, parsley, basil and salt and pepper as desired. Roll the raised dough into a rectangular shape, about 12 x 18-inch. Spread the egg mixture on the rolled out dough (save some to put on outside surface). Put a layer of pepperoni or salami or ham on dough, then a layer of Provolone cheese or cheese of choice. You may repeat layers of meat or cheese of your choice. Sprinkle last layer with Parmesan or Romano cheese. Roll dough as you would a jelly roll. Press seams and edges to seal. Place seams down on greased cookie sheet. Baste top of dough with remaining egg mixture. Bake at 350° for 1/2 hour or until golden brown.
Preheat oven to 425°. Coat muffin pan with nonstick spray. In a medium bowl combine bran, buttermilk, egg, honey, oil, raisins and carrots. Let stand 10 minutes.
Mix and bring to a boil. Cook and strain. Reheat and serve. Add slices of lemon and orange in each cup. Yields 16 (1/2-cup) servings.
In a 9-inch cake pan, pour rice. Place chicken pieces on top. Mix water and soup together. Pour mixture over chicken and rice. Sprinkle onion soup mix over top of chicken. Place in oven. Cook 2 hours at 350° until chicken is done.
Take peach half, put large marshmallow in center of peach and sprinkle with cinnamon sugar. Broil until marshmallow is puffed and brown.
Brown meat; drain. Add onion; cook until tender. Stir in ingredients in order given, except 3 of the olives and cheese. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Spoon into baking dish and top with cheese. Broil until cheese is melted. Garnish with olives. Serves 4 to 6.
Mix together with electric mixer the butter, mustard, poppy seed, Worcestershire sauce and onion; spread on rolls. Layer cheese, ham, then cheese. Heat at 350° approximately 15 minutes. May be prepared ahead and frozen.
Cook in small amount of water until tender the carrots, cabbage and onions. Add tomato juice, tomatoes, green beans, bouillon cubes, salt and pepper. Simmer about 30 to 45 minutes. Water can be added any time. Keeps well in refrigerator.
Mix the first 6 ingredients together. Put 1 to 2 tablespoons in each wrapper. Fry in shortening until golden brown. Serve hot with sweet and sour sauce or soy sauce.
Mix flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel. Mix only to moisten. Fold in cranberries and nuts. Spoon into pans, greased and floured. Bake 60 minutes in a 9 x 5 x 3-inch loaf pan. Cook on rack 15 minutes. Remove from pan. Cool and wrap.
Dissolve marshmallows in juice of pineapple plus 1 1/2 cups water. Add lime jello. Let set in refrigerator until partly congealed. Remove. Add pineapple, nuts, cheese and Cool Whip.
Combine all ingredients in a blender and mix until smooth. Pour equally into 4 glasses. Cut a strawberry partially in half (leaving the top intact) and wedge onto side of the glass. Serve immediately. Serves 4. Other fruits may be used instead of strawberries. One cup serving, calories 45, fat 0 and cholesterol 0.
Melt butter and flour together until golden brown. Add bell pepper, green onion and onion to browned mixture; simmer for 20 minutes. Add tomato sauce and two cans of water and salt and pepper. Simmer 20 minutes. Add meat and cook until tender.
Combine all ingredients except apples in medium pot. Cook until thick over medium heat, stirring so it won't stick. Cool completely. Add apples to mixture and spread into a 9 x 13 inch pan.
Grease cookie sheet and fill with graham crackers. Preheat oven to 350°. Mix next 3 ingredients in pan and boil 2 minutes. Pour over graham crackers and sprinkle with chopped nuts. Bake 15 minutes. Cool and break into quarters.
In small bowl, combine flour and baking soda; set aside. In medium bowl, with electric mixer at medium speed, beat 1 sugar, margarine, orange peel and vanilla until creamy. Add Egg Beaters; beat one minute. Gradually stir in flour mixture until blended, mix in orange extract. Chill dough 1 hour. Shape dough into balls and roll in colored sugar, place 2 inches apart on lightly greased cookie sheet, press balls with fork. Bake at 375° for 8 to 10 minutes until light golden brown. Makes about 3 1/2 dozen. 2 grams fat, 60 calories per cookie.
Mix all ingredients and drop on baking pan or put into greased muffin pan by spoonful. Bake at 350° for 20 minutes or until golden brown.
Place croutons in buttered casserole. Top with cheese. Cook sausage and drain grease. Put sausage on cheese. Beat eggs. Mix with remaining ingredients. Pour over sausage and cheese. Refrigerate overnight. Bake at 300° for 1 1/2 hours in a 9 x 14-inch casserole.
Melt margarine in saucepan or large bowl in microwave. Add cocoa and stir. Beat in eggs and sugar. Fold in flour and vanilla. Drop by spoonfuls onto waffle iron at medium temperature. Bake 1 to 2 minutes, check for doneness with fork. Frost with chocolate frosting or sprinkle with powdered sugar.
Wipe tomatoes and cut in half. Cook in a little oil in skillet, cut side down, over low heat for 10 minutes. Transfer to a heatproof serving dish. Make a paste-like substance with oil, garlic, bread crumbs and parsley. Season with salt and pepper. Spoon mixture on top of each tomato half. Bake in 350° oven for about 10 minutes. Serves 4 people.
Stir together and put in refrigerator, then bake at 350° for 1 hour and 15 minutes.
Stir the butterscotch pieces and peanut butter in a pan over low heat until the butterscotch melts. Then pour mixture over the cereal and stir together gently. Drop by teaspoons onto waxed paper. Chill for 2 hours or overnight.
Snap off ends of green beans, then steam them in salted water until done, about 20 minutes. Heat butter in skillet; stir in basil, lemon pepper and garlic. Add tomatoes, turning lightly to coat with butter mixture to release a little juice. Mix beans with tomato mixture and serve.
Combine flour, salt and pepper; pound into steak. Brown steak in oil. Place in 9 x 13-inch baking dish; cover with onions. Combine tomato sauce and garlic powder. Pour over meat. Bake at 350° for 1 hour or until tender. Sprinkle with Mozzarella cheese and bake an additional 5 minutes.
Cook rice according to directions; set aside. Saute onion and bell pepper in margarine until tender. Remove from heat; add corn, rice, eggs, pimientos, 1 cup of the Cheddar cheese and Creole seasoning to taste. Pour into 2-quart casserole dish sprayed with Pam. Bake at 350° for 30 to 40 minutes. Sprinkle balance of cheese on top and melt. Serves 8 to 10 people.
In a medium saucepan heat butter until melted. Add onion and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Blend in flour. Stir in milk, tomatoes, salmon, corn, dill, salt and black pepper. Bring to a boil, stirring occasionally. Boil and stir 1 minute. Add Monterey Jack cheese, stirring until melted.