HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In large mixing bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are just set. Press thumb gently in center of each cookie; cool slightly. Remove cookies from sheet. Cool completely. Prepare filling. Spoon or pipe about 1/2 teaspoon filling into each thumbprint.
Boil sugar and 1 c. water for 3 minutes. Pour over orange juice. Stir until dissolved. Add remaining ingredients. Freeze. Remove from freezer 45 minutes before serving and "chunk" with spoon until slushy.
In large bowl, combine all ingredients; mix well. Spread mixture in large dish or bowl and refrigerate at least 1 hour or overnight.
Cook carrots in boiling water for 10 minutes. Add Brussels sprouts. Cook for 10 additional minutes. Drain and reserve 1/4 cup of water. Place vegetables in 1 1/2-quart baking dish.
Mix first 7 ingredients in bowl. Add mayonnaise, vinegar, salt and pepper.
Use a large bowl (not wooden). Wash and dry lettuce. Tear into small pieces and refrigerate. In small bowl, mix remaining ingredients; cover and refrigerate. Toss greens with dressing just before serving.
Flake the salmon. Add the crumbs, milk, eggs, butter, onion, green pepper, salt and pepper. Mix and bake in a buttered bread pan in 350° oven for about 1 hour. Serve plain or with cream of mushroom soup.
Add flour until dough is soft. Turn on floured board and leave for 15 minutes. Roll and let sit. Cut into small squares and drop into chicken broth.
Put chicken breasts in casserole. Add cheese on chicken breasts. Pour soup over chicken and cheese. Make stuffing. Spread over top and put in oven. Bake at 350° for 1 hour. Delicious and easy.
Preheat oven to 350°. Generously grease a 13 x 9 x 2-inch baking dish. Cook meat and onion in a 10-inch skillet until the meat is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in a dish until moistened; spread evenly into baking dish. Spread meat mixture over batter. Sprinkle with cheese. Bake 30 minutes. Serves 8 to 10.
Stir ingredients together. Spread into shallow 8 x 8-inch pan. Bake at 350° for 15 minutes.
Add 2 tablespoons salt to the 4 quarts of cucumbers. Add the 1 tablespoon salt to the onions. Let set 2 hours; drain and dry real well. I use a towel. Combine the rest of the ingredients and boil. Pour over cucumbers and onions and boil all together for 5 minutes and seal. Good on sandwiches, salads and vegetables.
Drain spinach thoroughly, squeezing out liquid. In skillet, cook sausage until brown; drain fat. Stir in tomato sauce; set aside.
Cream margarine. Sift in dry ingredients. Add 1/4 cup of the milk and bananas. Mix 2 minutes with mixer on low speed. Add eggs, 1/4 cup milk and nuts. Beat 1 minute. Pour into greased Bundt pan. Bake 40 minutes at 375°.
Season boiled chicken to taste and cool in refrigerator. Chop well in food processor. Chop eggs and mix with mayonnaise and seasoning. Makes 100 sandwiches.
Saute onion in bacon grease and drain. Combine all ingredients and pour over beans. Bake at 250° for 2 1/2 hours.
Cook bacon until crisp, drain and crumble. Combine with rest of ingredients. Season to taste. Chill overnight. Spread on Melba rounds. Broil until bubbly. Makes 50 puffs.
Stir first 3 ingredients together. Combine all ingredients and add to strawberry mixture. Stir together and mix thoroughly. Fold in nuts. Pour into two 9 x 5-inch greased and floured pans. Bake in preheated 350° oven for 1 hour.
Mix ingredients until smooth. Pour into ice cream freezer. Fill rest of the way with whole milk.
Combine all ingredients except marshmallows and nuts. Mix until smooth. Drop on ungreased cookie sheet. Bake at 350° for 8 minutes, then top each cookie with marshmallow half and return to oven for one minute. Remove. Cool, then frost with chocolate icing and decorate with nuts, etc.
Sift dry ingredients into bowl. Add all other ingredients. Beat together for 3 minutes. Pour into pan (approximately 8 x 2 1/2 x 5-inch). Bake at 375° for 40 minutes. Turn onto wire rack and allow to cool. Frost as desired.
Brown meat in skillet. Add celery, onion, garlic salt and water. Cover and steam until vegetables are tender. Remove from heat. Cook noodles according to package directions; drain. Add noodles to beef mixture. Mix in soup, undrained mushrooms, salt and pepper. Spread mixture in 3-quart casserole. Sprinkle cheese on top. (Dish may be refrigerated up to 24 hours.) Place in cold oven; set at slow 250°. Bake, uncovered, until bubbly, about 1 hour.
In large bowl, blend cheese, soup and milk. Cook broccoli according to package directions. Drain; cook onions in butter until tender. Add onions, broccoli, ham, uncooked rice and Worcestershire sauce. Mix all together. Turn into 2 (1 1/2-quart) casseroles. Bake at 350° for 35 to 40 minutes.
In a large stainless steel or enamel kettle, combine cranberries and juice; cook until cranberries have popped and are soft, about 20 minutes. Puree cranberries in a food processor. Return cranberries to kettle. Add maple syrup, honey and cinnamon; cook until thick, 10 to 15 minutes. Spoon into clean hot half-pint jars, leaving 1/2-inch headspace; seal. Process for 10 minutes in a simmering water bath. Makes six half-pint jars.
Get cheese, sausage, dough and tomato sauce. Slice the sausage into small bits. Shape the dough into a circle. On the dough put tomato sauce. Then the cheese will go on. You put on sausage and bake. You bake it at 425° for 10 minutes. That is how you make pizza.
Wash potatoes. Pare thinly and remove eyes. Heat 1-inch salted water to boiling. Add potatoes. Cover tightly. Heat to boiling and cook 30 to 35 minutes or until tender. Drain and set aside.
Beat eggs, add sugar and milk. Place in double boiler and cook, stirring constantly until mixture coats spoon.
Boil peppers for 3 minutes. Drain and pack in jars. Boil Wesson oil, ketchup, sugar, vinegar and salt for 30 minutes. Pour over peppers; cover and seal.
Cut off tips of wings and cut remainder of wing in half. Wash and place in shallow baking dish.
Combine dry ingredients in mixing bowl. Cut in butter and add molasses and applesauce. Blend well. Stir in raisins. Bake in greased and floured 8-inch square pans at 350° for 40 to 45 minutes.
Mix dates, boiling water and baking soda. Let cool. Cream margarine, sugar and eggs; add to date mixture. Sift flour, salt and soda; add to the mixture. Pour into 9 x 13-inch pan. Spread chocolate chips, brown sugar and chopped nuts on top.
Mix ingredients together. Pour over roast and bake in 350 degree oven until roast is done. Approx. 2-3 hours. (You have roast and gravy.)
Brown meat and onion. Drain and pour over Doritos in casserole dish. In saucepan, mix and heat soups, milk, taco sauce, chilies and 1 soup can of water. Heat until warm and pour over meat. Top with cheese and bake until cheese melts, about 20 minutes at 350°.
Sift sugar, flour, nutmeg and cinnamon together. Stir into beaten eggs. Fold in rhubarb. Pour into deep shell and dot with butter. Cover with top crust. Cut in slits near center for steam. Bake at 400° for 15 minutes. Reduce heat and bake 30 minutes.
Mix sugar, milk, butter and cocoa in saucepan and bring to a boil. Cook 1 1/2 minutes, remove from heat. Add vanilla and oats. Beat mixture until it starts to get stiff. Drop by teaspoonfuls onto wax paper. Let cool.
Cook hen in salted water until tender. Combine eggs, water and flour as for dumplings. Roll thin; cut into small strips. Cut strips into squares. Add pepper. Bring broth mixture to a boil; drop in dumplings. Cook for 5 minutes. Serves 10 to 15.
Pour combined lime juice and jalapeno peppers over chicken; cover. Refrigerate 30 minutes. Drain. Cook and stir onion and pepper in oil over medium-high heat until tender. Add chicken; cook 5 to 7 minutes or until chicken is no longer pink. Add remaining ingredients except tortillas, stirring until Velveeta cheese is melted. Serve with warm tortillas.
Cream the sugar, shortening and egg. Sift the dry ingredients, and add together along with the sour cream. Fold in the nuts, chips and vanilla. Drop by teaspoon onto baking sheet. Bake at 375° for 15 minutes.
Combine flour, 1/2 cup sugar, dash of salt and butter. Mix with pastry blender or fork until crumbs are formed. Measure 3/4 cup of this mixture and set aside. Press remaining crumbs over bottom and about 3/4 inch up the side of a 9-inch spring-form pan. Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt and the cinnamon. Let stand 15 minutes. Spoon blueberry mixture on to the crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with 3/4 cup reserved crumbs. Bake 20 to 25 minutes longer or until crumbs brown.
Brown ground beef; drain. Drain kidney beans. Mix beef, kidney beans, cheese, lettuce, onion and tomato together. Add dressing and chips right before serving.
Cook hen and let cool. Take chicken from bone, being careful to remove all bones. (I don't grind all the skin, it makes the chicken too greasy.) Grind chicken, celery and onion fine. Add gelatin to cold water, then add hot chicken broth. When gelatin is dissolved, add to the chicken. Add salt, a dash of red pepper and a little black pepper. Mix well. Chop pimento and add to chicken mixture just to scatter through chicken. Put into a pan that will make the chicken about 1 1/2-inches thick. Pack down firm and smooth and cover with wax paper or foil. Place in icebox.
Cook 20 minutes after it starts to boil. Makes about 6 pints. Seal to keep.
Melt butter in large saucepan. Remove from heat, add sugar and cool. Then add the egg, mixing well. Add the dry ingredients and nuts. Pour in greased pie pan and bake 30 minutes at 350°. Cool, then cut into small pieces.
Wash, peel, slice, and rinse potatoes. Melt crisco in large heavy skillet, place potatoes in skillet. Add salt, white sugar, cinnamon, and water. Cover and cook until tender. Add more water if needed. Add brown sugar and butter cover until sugar and butter melts. Take cover off and cook until water becomes a heavy syrup. Watch carefully, it will burn easily at this point.
Melt butterscotch morsels over hot water (not boiling). Stir in the condensed milk and vanilla. Add chopped pecans; mix well. Chill until firm enough to handle. Form into 12-inch roll on waxed paper. Roll tightly in waxed paper; unroll and mark surface lengthwise with a fork. Now brush with egg white. Press pecans in the roll to completely cover surface. Wrap again in waxed paper. Chill completely. Cut it in 1/2-inch slices with a sharp knife. Makes about 2 dozen slices.
Mix first five ingredients well and set aside. Combine water and butter in a large saucepan and bring to a boil. Remove from heat and immediately add flour, beating until mixture forms a ball. Add eggs, one at a time, beating thoroughly after each one. Stir in crab mixture. Drop by 1/2 teaspoons onto ungreased baking sheet. Bake 15 minutes at 400°, then reduce heat to 350° and bake 10 minutes more. Unbaked puffs can be frozen on baking sheet and transferred to plastic bags. Heat without thawing at 375° until crisp. Makes 60 puffs.
In medium bowl, slice fresh strawberries and sweeten with sugar; set aside. In large bowl, cream sugar and shortening together. Add milk and stir. Mix in flour until it has a thin consistency like pancake mix. Pour in large pan and bake for 35 minutes at 350°. Remove cake from pan and let cool. Use thread to split cake lengthwise to form 2 layers. Use strawberry mixture between 2 layers and spread over the top. Chill and serve.
Mix dressing, basil and juice and put in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serve on lettuce-lined platter. Makes 4 servings.
Heat oven to 400°. Grease square baking dish, 8 x 8 x 2-inch.
In pan, saute garlic and parsley in a little olive oil over medium heat. Put in tomatoes and tomato paste and cook for about 1 hour. Start to cook linguine about 15 minutes before the hour is up. Do not put fish into sauce until linguine is nearly cooked. Then put fish into sauce and cook about 10 -15 minutes. Salt and pepper to taste. Drain pasta (do not rinse) and put in serving bowl. Pour fish sauce over it and serve.
Sift together dry ingredients. Combine egg, milk and oil; add to dry ingredients, stirring just until moistened. Prepare on hot griddle or pan.
Blend in blender; boil in saucepan approximately 15 minutes. Mix 1 teaspoon cornstarch in 1/8 cup water. Add to boiling sauce after it has boiled 10 minutes. Makes 1 quart. Keep refrigerated.
In Dutch oven, gently cook onions in bacon grease and vegetable oil until softened but not brown. Add garlic and hot peppers; continue cooking until soft but not brown. Add beef, crumbling with fork. Cook gently until beef loses its red color. Over low heat, stir in tomatoes, tomato paste, chilies, Worcestershire sauce, Pickapeppa sauce, salt, black pepper, oregano, celery salt, celery seed, coriander seed, cumin, red pepper and chili powder. Cover; cook over low heat for 2 hours, stirring occasionally. Stir in beans; stir often. Cook 1 more hour. Refrigerate 24 hours to allow flavors to blend. Makes 3 quarts.
Mix dry ingredients together. Add remaining ingredients, all at one time. Beat with mixer for 4 minutes. Pour batter into greased and floured pans (1 oblong pan or 2 round pans). Bake at 350° for 35 to 45 minutes. Test for doneness with a toothpick. Makes a very moist, rich cake.
Combine first 6 ingredients in a mixing bowl; beat until creamy. Stir in pineapple and coconut. Pour mixture in a lightly greased baking dish. Sprinkle with topping.
Add to stuffing mix the melted butter. Divide in half. Combine squash with next three ingredients and 1/2 of the stuffing mix. Pour into casserole. Place in a 350° oven until mixture is hot through. Add remaining 1/2 crumbs to the top of casserole. Cook until crumbs are golden brown.
Brown ground beef and onion; stir in rice. Layer cabbage and ground beef mixture in a 2 1/2 to 3-quart baking dish.
Brown sausage, onion and peppers. Mix in a large bowl with eggs, crackers and corn. Mix thoroughly. Put in 9 x 13-inch pan. Bake at 325° for 30 to 45 minutes.
In double boiler, mix caramels with 1/3 c. evaporated milk. Combine cake mix, butter, nuts and remaining milk. Press 1/2 of mixture into a 13 x 9 inch casserole dish. Bake 6 minutes at 325°. Layer chocolate chips and melted caramels over first layer, then press on remaining cake mix. Bake 18 minutes at 325°. Cool completely, cover with plastic wrap and refrigerate until firm. Brownies may be sliced into squares and removed from the pan for serving.
Prepare macaroni. Dice ham and cheese. Cook peas and drain. Place all in large bowl and toss to mix well.
Spread onions in 9 x 13 x 2-inch pyrex dish. Mix all other ingredients except butter and crumbs. Spread on top of onions. Bake at 350° for 30 minutes. Toss crumbs in melted butter. Spread over top. Bake 10 minutes more.
About 5 minutes before serving, melt butter in skillet. Add well drained hominy and heat. Then toss with cheese, salt and pepper.
Mix all ingredients, then sprinkle cheese on top with little butter dropped in. Bake in 350° oven for 20 minutes. A good supper casserole served with a tossed green salad and French bread.
Combine sugar, flour and salt in saucepan. Add 2 cups cream. Cook over medium heat, stirring constantly until thickened. Cook 2 additional minutes. Add small amount of hot mixture to eggs, then return all to pan; cook, stirring, 1 minute more. Remove from heat, add remaining 2 cups cream and vanilla. Chill thoroughly. You can add chopped fresh fruit when it goes into the freezer.
Combine all ingredients and pour in 9 x 13-inch glass oven pan. Place in refrigerator overnight. Cook 30 minutes at 350°.
Mix soups and water together. Preheat oven to 350°. Sprinkle both sides of chicken with garlic salt. Place chicken in bottom of baking pan. Pour soup mixture over chicken. Cover and bake 1 1/2 hours or until chicken is tender.
Brown bacon, onion and hamburger. Mix everything and pour into a large baking dish. Bake at 350° for 1 hour.
Mix all ingredients except egg whites. In separate bowl, beat egg whites until stiff peaks form; fold into flour mixture. Pour into greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in 350° oven for 50 minutes or until cake springs back when lightly touched. Cool 10 minutes in pan. Remove and cool.
Mix all ingredients in a blender. Grease an 8 x 11-inch casserole dish (can use Pam cooking spray). Pour the mixture into the dish and sprinkle with cinnamon. Pass a knife through to make a design on top. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together. Form into a ball and refrigerate for about 10 minutes or until firm. Roll in chopped parsley or chopped nuts.
Mix cream of chicken and cream of mushroom soup. Add 3/4 of chicken broth. Add rotel (amount) depending on how spicy you like it. Usually a full can is just right. Shred chicken into soup. Add salt and pepper. Top off with a sprinkle of parsley and basil. Serve with tortilla chips or bread.
Combine butter, sugar, almonds and Karo syrup. Boil over medium heat until candy thermometer reaches 325° to 335°. Have 2 cookie sheets greased and ready! Spread quickly, as thin as possible. You must work fast. (It might be a good idea to have someone work with you, at least, the first time.) Set aside.
Cook grits in boiling water. Melt cheese and margarine together add to hot grits. Beat eggs and put in measuring cup and fill cup to full, one cup, with milk. Add to grits and cheese and put into buttered casserole. top with cracker crumbs and sprinkle with paprika. Bake at 350° for 40 minutes or until firm.
Mix sugar, oil and eggs well. Sift dry ingredients and add to fruit mixture. Fold apples, nuts and flour into eggs. Bake in tube pan for 1 hour at 375°. Leave in pan. Combine 1 stick butter, 1 cup sugar and 1/4 cup milk. Cook in microwave 2 1/2 minutes. Pour over cake while still warm. Cool completely and remove from pan.
Cook syrup until it spins thread. Add lemon; cook 10 more minutes. Let cool before spreading. Yields enough for 5 to 6 layers.
Peel avocados. Remove seeds and mash the fruit. Add remaining ingredients. Garnish with ripe olive rings and two tomato wedges.
Brown meat in fat, then add onion and brown. Add all other ingredients; stir well. Then simmer until tender, about 2 hours. Thicken, if desired, and serve on fine noodles.
In a small bowl, combine the first 4 ingredients. Spread on bread. Place on baking sheet. Broil for 1 to 2 minutes about 4 inches under broiler. Garnish with a slice of olive on top.
Place buttermilk and soda in a kettle. Let set for 3 minutes. Add sugar and butter. Cook to soft ball stage, stirring constantly. Cool and beat until creamy. Stir in vanilla and nuts. Turn out into buttered pan.
Preheat oven to 400°. Drain cherries and save juice. Heat 3/4 cup cherry juice in a saucepan. Then blend together flour and cold cherry juice. Slowly add flour mixture to the heated cherry juice and cook over medium heat until thickened, stirring constantly. Slowly add sugar and cook another 3 to 4 minutes; then remove from heat. Stir in lemon juice, butter, salt and red food coloring. Pour mixture over cherries and blend carefully but thoroughly. Allow to cool while making pastry. Line a 9-inch pie plate with the rolled pastry. Build up the edge as this makes a deep pie. Roll out pastry for top crust. Cut into strips for lattice top. Add cherry filling to the pastry lined pie plate. Arrange pastry strips on top, lattice fashion. Moisten and seal at edge and where strips cross. Bake in 400° oven for 15 minutes. Reduce temperature to 350° and continue to bake another 25 to 30 minutes.
In a saute pan, heat oil; add garlic and saute until golden. Add parsley, red pepper, crabmeat and wine. Saute until wine is reduced. Add clam juice, salt and pepper. Cook linguine in salted water. When al dente, strain pasta and toss with clam mixture and butter over high heat for 2 minutes. Serve immediately.
Preheat oven to 375°. Dissolve bouillon cube in water. Add lemon juice, soy sauce, onion powder, garlic powder, ginger and pepper; mix well. Pour over chicken, turning to coat all sides. Cover and refrigerate 3 to 4 hours, turning once. Arrange chicken on a rack in a broiler pan. Broil until chicken is tender, about 45 minutes, turning and brushing frequently with marinade. Makes 4 servings.
Mix cookie crumbs and oleo. Place in pie pan and freeze. Place ice cream on frozen crust, return to freezer. Put milk, butter, sugar, chocolate and vanilla in saucepan. Cook until smooth. Let cool. Pour over ice cream, return to freezer. Thaw slightly before serving. Can be topped with whipped topping and slivered almonds.
Cook beans, water, monosodium glutamate (food enhancer), pepper, salt and garlic powder in crock-pot for about 2 hours on high; reduce to low and cook about 8 more hours, then add remaining ingredients and cook for about 10 more hours on low.
Mix ingredients well until mixture has no lumps. Pour into freezer can and follow freezer directions.
Blend together the orange jello and cottage cheese. Add the oranges and fruit cocktail. Blend in the Cool Whip and chill.
Melt Crisco in a large pot. Add green peppers and onions; saute for 5 minutes or until tender. Stir in pork and beans, pineapples, catsup, molasses, brown sugar and mustard. Cover and cook over low heat for 20 minutes or until mixture comes just to a boil, stirring frequently.
Remove crusts from bread, cut into cubes approximately 1 1/4 to 1 1/2-inch square. Mix egg whites, cheese and butter together. Beat very well (about 5 to 6 minutes) until very fluffy. Spread 5 sides of cubes with mix (not too thick). Put on cookie sheet. Bake 8 to 10 minutes at 400°.
Select small young beets or cut larger beets; cook until tender. Dip in cold water and peel off skins. Make the syrup; pour over beets and boil 10 minutes. Pack into sterilized jars and seal with hot sterilized lids.
Beat eggs. Add sugar and milk. Mix flour, nutmeg and salt together and pour into unbaked pie shell. Bake at 300° for 30 minutes or until pie is set firm and light brown.
Cream margarine and sugar, then other ingredients. Add 1/2 cup chopped pecans, if desired. Pour into two pastry shells and bake at 350° for 30 to 45 minutes. Makes 2 pies.
In skillet brown ground beef. Salt and pepper to taste. Add can of refried beans. Stir until thoroughly mixed. Simmer. Heat tortillas individually. Add meat mixture and toppings.
Brown meat and drain off excess fat. Chop onions and bell pepper; saute until tender. Cut up tomatoes and chilies; add to meat. Add onion, pepper and creamed corn. Simmer on low heat. Boil and drain noodles; add to meat mixture. In a casserole dish, layer meat mixture, cheese slices, etc., ending with cheese on top. Put in oven at 350° until cheese melts. Serves 6 to 8. Can freeze leftovers.
Marinate chicken in cream for 24 hours in refrigerator. Drain, reserving cream. Roll chicken in flour mixed with salt and pepper. Pan fry in oil and butter combination until golden brown. Remove. Mix flour into chicken drippings. Stir in cream left from marinating chicken. Cook until mixture is thickened. Mix in chopped almonds. Serve on rice. Makes 6 servings.
Cream shortening. Add sugar gradually while creaming. Add eggs, one at a time, beating after each addition. Add vanilla extract. Mix and sift flour, baking powder and salt. Add to creamed mixture; mix well. Wrap in waxed paper and chill overnight. Roll a small amount of dough at a time to 1/4-inch thickness. Cut out and decorate with colored sugar. Bake on a greased cookie sheet at 350° for 15 minutes.
Combine fruit in a large bowl. Combine remaining ingredients in a separate bowl, stirring until sugar dissolves. Pour over fruit mixture, tossing lightly. Chill 2 to 3 hours. Serves 12.
Drain fruit well; mix with cottage cheese. Sprinkle dry Jell-O over this and mix well. Fold in Cool Whip and chill.
Sprinkle chicken with salt, pepper and the bouillon concentrate. Saute in heavy skillet until slightly browned. Add minced garlic, parsley and bay leaf; stir well. Add lemon juice, water and mushrooms. Simmer 45 minutes. I add 1/2 pound sliced mushrooms.