HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line baking sheet with wax paper. In bowl, mix peanut butter, vanilla, powdered sugar and butter. Using 1 heaping tablespoonful, shape into balls with hands. Dough will be stiff. Place balls on wax paper and chill. Melt shortening and chocolate chips in small bowl or cup over hot water. Remove from heat; make sure chocolate is lump free. Using a toothpick, dip each chilled ball into chocolate about 3/4 to top, leaving the "eye" clear. Return to wax paper and chill again. Store between layers of waxed paper in tightly covered container. Makes 60 candies at 89 calories each. (As in the buckeye state of Ohio, these resemble the "eye" of an opened chestnut.)
Cut off tops of peppers. Hollow out centers. Mix all ingredients; stuff. Bake until tender.
Get your cake pan out and do not grease it. In your cake pan, sift together the first 5 ingredients. Make 3 indentations and put in each one the vanilla, vinegar and salad oil. Then add water. Mix all in the cake pan. Bake at 350° for 35 minutes.
Cream together cream cheese, butter, powdered sugar and flour; shape into 24 balls and press into small tins. Combine remaining ingredients; pour equally into nut cups. Bake at 350° for 15 minutes, then reduce heat to 250° and bake 10 minutes more. Sprinkle with powdered sugar.
Soak beans overnight; add onion, green pepper and garlic. Boil 1/2 hour, then lower to simmer. Cook sausage in a bit of water 15 minutes to draw out most of the fat. Add to beans. Add remaining ingredients. Slowly cook for 2 or 3 hours. Add water if needed. If you want real thick gravy, crush lots of beans after they begin to fall apart. Serve over rice.
Brown ground beef and drain. Add mixed vegetables and tomato sauce to ground beef. Add water. Mix cornbread mix according to the directions. Pour over the top of the mixture and bake in the oven until the corn bread is ready. (Best if cooked in an iron skillet.)
Pour boiling water over tea bags. Let steep 5 minutes. Remove bags and cool. Add strawberries and lemonade concentrate; chill. Add club soda, chilled. Serve with ice cubes. Makes 2 gallons (24 servings).
Preheat oven to 325°. Grease and flour a 9 x 3 1/2-inch tube pan. Prepare pound cake mix. Set aside. Prepare gingerbread mix, using only 3/4 cup water. Spoon white and brown batters alternately into pan. Cut through batter once with spatula. Bake 1 hour and 15 minutes. Cool in pan on rack for 15 minutes. Turn out on rack and let cool.
Mix brown sugar, eggs and butter well. Slowly mix in self-rising flour, then add vanilla and nuts. Put in a large pan (13 x 9-inch). Bake at 350° until done, around an hour.
In a skillet, saute onion in butter until tender. In a large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. Pour into a greased 2 1/2-quart baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Yield: 8 servings.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days. Makes 2 loaves, 24 slices each. Contains 95 calories per slice.
Preheat oven to 350°. Blend all ingredients except coconut in blender for 3 minutes. Pour into a 9-inch deep dish pie pan. Top with coconut.
Drain shrimp and chop. Add party dip and lemon juice. Refrigerate overnight. Serve with chips or crackers.
Layer hash browns on bottom of 9 x 11-inch pan. Mix together cream of chicken, cream of celery, sour cream, onion and cheese and pour over hash brown patties. Melt oleo and add corn flakes. Sprinkle over top of mixture. Bake 1/2 hour at 350°.
Combine all ingredients. Refrigerate for several hours. Serve with tortilla chips. Makes 1 1/2 quarts.
Cream sugar, oil, butter, egg and vanilla. Add the rest of the ingredients. Roll in balls and press with a fork. Bake at 350° for 10 minutes.
Spread over first layer and bake at 300° for 45 minutes to 1 hour (according to oven watts of electricity).
Pour water into clear plastic glass. Add sugar or honey to water. Stir until dissolved. Pour solution into paper cup. Add lemon juice to cup. Add ice cube. Stir and enjoy! M-M Good!
Blend well. Blend 3 teaspoons of mixture and add to 8 ounces of distilled water. Drink 3 glasses a day.
Mix Bisquick, cheese and pepper. Stir in beaten eggs until moistened. Fold in zucchini. Fry in butter, oleo or oil. (No stick skillet - spray with oil). Drizzle with syrup or honey to taste (optional).
Beat together eggs, oil and sugar; mix well. Then add flour, baking powder, cinnamon, baking soda and salt. Mix these well and then add grated zucchini, raisins, chopped nuts and vanilla. Beat well. Grease the loaf pans. Fill and bake 50 to 60 minutes in 350° oven.
Combine cold coffee, milk, vanilla and sugar. Stir until sugar is dissolved. Chill thoroughly. At serving time, pour ice cream in punch bowl and top with whipped cream. Sprinkle lightly with nutmeg.
Sift dry ingredients in large bowl. Add other ingredients and stir until well mixed. Use spoon, not a mixer. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan, then frost.
Mix cream cheese, onion, pepper, garlic powder, sour cream and dried beef in small baking dish. Saute pecans in butter and pour over. Bake at 350° for 20 minutes.
Fry, brown and drain hamburger, onions and bacon. Add to the remaining ingredients. Bake at 350° for about 40 minutes.
Melt butter in saucepan. Blend flour, salt and pepper. Add milk all at once. Cook quickly, stirring constantly, until thick. Combine sausage, corn and sauce. Pour into buttered 2-quart casserole. Bake at 350° for 30 to 40 minutes or until bubbly or top is slightly browned.
Blend cream cheese and mayonnaise. Add fruit cocktail and maraschino cherries. Mix well. Pour into a freezing tray. Place in freezer. When frozen, keep wax paper over salad. Just before serving, remove from freezer and cut; place on lettuce lined plate.
Mix first 3 ingredients until crumbly. Pour into large greased cookie sheet. Lightly sprinkle flour on top and on hands and pat into pan. Pour condensed sweetened milk over the top. Spread Heath chips on top. Bake at 350° for 18 to 20 minutes or until golden brown or bubbly.
Mix flour, baking powder and salt; set aside. Beat butter and almond paste; beat in sugar until light, then beat in eggs. With mixer on low, add flour and milk, alternating. Divide among pans (sprayed with cooking spray). Sprinkle with almonds and sugar. Bake 40 to 45 minutes at 350°. Makes 5 (4 1/2 x 2-inch) loaves.
Combine ground beef, sausage and onion in a Dutch oven. Cook until beef is browned, stirring to crumble; drain. Drain pinto beans. Add liquid to Dutch oven. Stir in remaining ingredients except beans. Cover and simmer 45 minutes. Stir in beans. Cook an additional 15 minutes. Yields about 3 quarts.
Sprinkle roast with garlic and pepper. Roast at 350° until medium-rare. Drain and reserve drippings. Cool several hours or overnight. Slice as thinly as possible. In saucepan, blend drippings and remaining ingredients. Bring to boil and boil 1 minute. Remove from heat. Add sliced beef. Cool and place in refrigerator, covered (I use a heavy-duty Ziploc bag), for 2 to 4 days. Spoon liquid over meat frequently or turn Ziploc bag often. To serve, heat and serve on poor boy buns. Use marinade to dip sandwiches in.
Remove stems of mushrooms and save. Brush clean caps with butter and place in baking dish. Saute sausage and onions until lightly browned. Drain. Add sherry and simmer until liquid is gone. Add remainder of ingredients, chopped stems. Add enough cream for mixture to be moist, but hold its shape in a spoon. Fill caps and bake at 375° for 20 minutes.
In heavy pot brown roast in hot oil. Combine water, broth, tomato sauce, onions, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour this over meat and bring to a boil. Reduce heat and cover and simmer until meat is tender (2 1/2 to 3 hours). Remove meat and discard bay leaf.
In heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add sweetened condensed milk and vanilla; cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in any of the listed coatings. Chill until firm, about 1 hour. Store, covered, in refrigerator.
Cook rice as directed on package. Several hours before serving, combine rice with cooked chicken (or crab meat), celery, pepper, bacon and raisins. Make dressing of curry powder, mayonnaise and sour cream. Blend 3/4 dressing into salad. Chill. Serve on crisp greens and top with remaining dressing. Serve with coconut, nuts and chutney, if desired. Serves 8 to 10.
In skillet heat margarine until bubbly and hot; saute mushrooms and onion. Add shrimp and cook, stirring frequently, until shrimp turns pink. Add remaining ingredients, except rice, and stir to combine. Continue cooking until mixture is heated through, about 5 minutes. Transfer shrimp mixture to serving platter. Arrange rice in circle around shrimp mixture. Yield: 2 servings. Carbohydrate 46 g, protein 35 g, fat 15 g, calories 467. One serving = 3 protein exchange, 1 bread exchange, 3 1/2 vegetable exchange, 1 1/2 fat exchange.
Melt morsels and oleo in double boiler. Remove from heat. Add boiling water and baking soda. Gradually blend in oats, flour, sugar and salt. Dough will be stiff after mixed well. Drop by slightly rounded teaspoonfuls onto sprayed cookie sheets. Bake at 350° for 10 minutes.
Cut up dates and boil with water and brown sugar. Let cool. Mix flour with soda. Add brown sugar, oatmeal and butter. Cream all together and pack half on bottom of greased 10 x 7-inch pan. Spoon date mixture over this and cover with rest of crumbs. Sprinkle with small amount of oatmeal. Bake slowly at 300° for 30 minutes or until set. This is a nice holiday recipe that keeps well.
Sprinkle both sides of roast with MSG. Place in shallow baking dish. Thoroughly combine remainder of ingredients. Pour mixture over roast and marinate for 2 to 3 hours, turning once or twice (may be marinated longer, if desired). Place roast on grill and broil about 6-inches from heat. Turn roast and baste with marinade every 10 to 15 minutes. Broil for a total of 35 to 45 minutes for medium-rare or until desired doneness.
Heat oven to 350°. Place all ingredients in a bowl. Stir until blended. Turn into a greased 8 x 8-inch pan. Bake 30 minutes. One 2-inch square equals 95 calories.
Prepare pudding with milk and chill. Line large glass bowl with pound cake slices. Sprinkle slices with the orange liqueur. Top with peach slices. Reserve 1 cup Cool Whip. Fold remaining Cool Whip into chilled pudding. Continue layering until bowl is almost filled, ending with pudding. Top with remaining Cool Whip, garnishing with sliced almonds or a few slices of peaches.
Mix sugar, butter, water and peppermint. Make into patties. Stick toothpicks into each and let set. Melt chocolate and wax in double boiler. Dip each pattie in mixture.
Peel onions and cook in salted water for 15 minutes until just tender. Place in baking dish. Melt 1/4 cup butter. Add flour and blend until smooth, cooking 3 minutes. Heat milk and slowly stir into flour mixture. Bring just to a boil and cook 5 minutes, stirring constantly with a wire whip. Add salt and pepper. Stir in cheese until melted. Add pimento and parsley. Pour over onions. Mix crumbs with softened butter. Sprinkle on top. Bake at 375° for 15 minutes or until brown.
Drain salmon, reserving liquid. Add water, if necessary, to equal 1/2 cup liquid. Bone and finely flake salmon; set aside. Combine gelatin and liquid in a heat proof cup. Place container in a pan of hot water and stir gelatin mixture to dissolve. Transfer gelatin to mixing bowl and blend in mayonnaise. Stir in chili sauce, lemon juice, Worcestershire, dill weed and pepper. Fold in flaked salmon, tuna, egg, chopped olives (optional) and onion.
Cream butter with sugar, brown sugar, eggs and vanilla. Combine flour, salt and soda. Blend into creamed mixture. Stir in chocolate chips.
Mix all dry ingredients, adding evaporated milk and vanilla. Blend until smooth. In 350° oven, place butter in 8 x 11-inch pan until melted; add peaches with juice. Pour batter over top and cook for approximately 1 hour or until dough is relatively firm. Remove and allow to cool for 30 minutes.
In uncooked pie crust, place onion, bacon and cheese. Mix eggs, mayonnaise, milk and seasoning and pour on top. Place in a 400° oven for 45 minutes. Let cool for 10 minutes before serving.
Mix the pineapple and pudding. Then add Cool Whip and marshmallows and then fold in the chopped walnuts.
Combine first 3 ingredients and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.
Combine ingredients and place in a buttered 9 x 13-inch baking dish. Put in refrigerator a few hours or overnight. Top with buttered bread crumb (2 slices bread). Bake at 350° for 35 to 40 minutes. Serves 10 to 12.
Heat water and sugar together until sugar melts; let cool. Mix the flour, nutmeg, Crisco and baking powder. Mix until texture of corn meal. Add sugar-water mixture and mix well. Roll very thin. Cut into desired shapes; dip in sugar and place on a pan. Bake at 350° until brown.
Peel apples and cut into eighths. In saucepan, mix sugar, cinnamon and water. Add apples. Toss lightly to coat with sugar mixture. Place over medium heat and cook until slices are half done, about 10 minutes. Arrange apples in greased 9-inch deep dish pie pan and pour syrup over them. Cream butter with brown sugar. Sift flour, salt and baking powder together. Work in creamed mixture with wooden spoon, them mix in nuts. Sprinkle over apples in pan to cover top. Bake at 350° for 35 to 40 minutes or until top is a delicate brown. Serve warm with whipped cream or plain.
Mix all ingredients; cook until consistency of gravy. Bake roast; cool. Pull apart into pieces and put into sauce. Stir. Simmer for 20 minutes.
Dissolve jello in boiling water. Add sherbet and mix well. When partially set, fold Cool Whip into jello, gradually. Add cut mandarin oranges. Chill until firm.
Brown meats together and drain fat. Add Velveeta, stir until melted. Season to taste. Place spoonfuls on party beads and broil in oven.
Wash and dry chicken. Sprinkle with salt, pepper and paprika. Roll pieces in flour. Place chicken in casserole. Sprinkle over with onion, green pepper and mushrooms. In saucepan, mix orange juice, sherry, brown sugar, salt and orange rind. Mix water and cornstarch. Stir into orange juice mixture. Cook over low heat, stirring until mixture thickens. Pour over chicken. Bake at 375° for 1 hour, uncovered.
Prepare pudding according to box. Mix in cream cheese. Mix in Cool Whip. Layer in 8 to 10-inch dish cookies, pudding, cookies, pudding, etc. Refrigerate overnight before serving.
Cook squash and onion together until tender. Drain and place in a casserole dish. Add margarine and Velveeta, salt and pepper. Stir well. Top with crumbled saltines and dot with margarine (approximately 1/2 cup). Bake at 350° for about 20 to 30 minutes or until cheese melts and crackers brown on top.
Melt margarine (or butter) in large saucepan over low heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Use fresh marshmallows for best results.
Combine all ingredients. Transfer to large baking dish. Dot with butter or margarine. Top with 1/2 cup sliced almonds. Bake 30 minutes at 400°.
Mix all together. Press into muffin pans. Spray with Pam. Bake at 350° for 40 to 45 minutes.
Brown ground beef. Add onion and pepper; cook until tender. Add cooked rice in skillet with ground beef. Add soup and tomato sauce; heat. Sprinkle cheese on top and serve when melted.
Get dough. Pat it out. Roll it. Put the cookie cutters in. Bake it.
Place apples in a 1-quart casserole dish and sprinkle lemon juice over the apples. Microwave apples and lemon juice on High until apples are tender and crisp, about 2 1/2 to 4 minutes. Set apples aside. Combine remaining ingredients in a small bowl and microwave on High until bubbly, about 1 1/2 to 3 1/2 minutes. Stir after half of cooking time. Spread the ingredients over the apples and place back in the microwave. Cook on High until apples are tender and the ingredients on top of apples are bubbly, about 4 to 6 minutes. Makes 6 servings.
Cook apple pie slices according to label directions. Drain yams and apple slices; combine the liquids. Add salt and butter and stir well. Heat until sugar is dissolved. Arrange layers of yams, apple slices and ham in greased casserole or pans. Pour syrup over layers. Bake in a 350° oven for 30 minutes. Can also pour marshmallows over the layers.
Prepare cake according to package directions, making two 8-inch layers. Split both layers horizontally after they have cooled.
Mix all ingredients and pour into a large greased dish. Crush cornflakes and sprinkle on top. Melt 1 stick margarine. Pour over mixture. Bake at 350° for 50 to 60 minutes.
Slice tops off tomatoes. Scoop out inside, invert and drain. Add all other ingredients and mix well. Fill tomatoes with mixture and serve or chill up to 8 hours. Garnish with crushed bacon or extra chives.
In a 13 x 9-inch baking dish, arrange 1/2 noodles in layers. Blend soup and milk, then add remaining ingredients. Spoon chicken mixture over noodles; top with remaining noodles. Bake at 350° for 30 to 35 minutes.
Mix shortening, sugar and egg. Add flour, baking powder and soda and then the bananas. Put into loaf pan and bake at 350° for 1 hour.
Cut sweet bread into slices. Spread margarine on both sides and place on a hot grill or frypan. Cook until brown. Flip and cook other side. Bring to the table and sprinkle with cinnamon.
Combine and shape into 2 cheese balls. Refrigerate. Roll in chopped nuts.
Mix sugar, brown sugar, eggs and softened margarine; beat well. Add	flour,	baking powder, baking soda and a dash of salt; mix well.	Stir in oats, coconut, nuts and raisins. Put dough in refrigerator for 15 to 30 minutes. Heat oven to 375°. Place flattened dough drops 2 inches apart on ungreased cookie sheet. Put dough	back in refrigerator while baking. Sprinkle cinnamon on top of dough and bake for 8 to 11 minutes or until golden brown, do not overcook!
Cook beans. Brown onion lightly in butter. Mix sliced eggs with beans. Put in a 1 1/2-quart casserole dish. Pour soup over all. Sprinkle cheese and crumbs over top. Bake for 40 minutes at 350°.
Bake in loaf pan at 350°, about 50 minutes. Serves 4 to 6.
Boil chicken just until tender. Let cool. Cut into thin strips and then each strip into pieces about 1 to 1 1/2 inches long. Using Bisquick or Jiffy mix, mix up 1 batch of pancake batter, but add extra milk to make the batter thin. Put the chicken pieces in the batter and coat completely.
Combine crab and lemon juice in double boiler. Add cream cheese and stir to melt. Add other ingredients and stir. Make 24 hours ahead and refrigerate. Add mayonnaise to soften if desired.
Combine lemon peel, juice and butter. Separately combine crackers, onion powder and paprika. Dip chicken in butter mixture. Coat with crumb mixture. Arrange on rack in shallow baking pan. Bake uncovered at 400° for 35 minutes or until tender.
In 9 x 13-inch Pyrex dish, layer first 4 ingredients in the order they appear. Cover with Hellmann's mayo mixed with the sugar. Cover tightly and refrigerate 24 hours. To serve, toss and place in large salad bowl. Top with grated sharp cheese. Serves 10 to 12.
Mix all the ingredients except the chili sauce and jelly and shape into 1 inch balls. Brown meatballs in shortening. Pour off grease. Heat chili sauce and grape jelly, stirring until melted. Add meatballs and stir until coated. Simmer uncovered for 30 minutes.
Slice onions 1/4-inch thick; separate into rings. Soak in ice water 2 hours. Drain and dry. Mix other ingredients into a batter. Dip onion rings in batter and fry in hot oil until golden brown.
Drain and chop artichoke hearts. Mix all ingredients together. Bake about 20 minutes at 375°.
Combine flour, 1/2 cup brown sugar and butter and press into greased 9 x 13-inch pan. Bake at 350° for 12 minutes.
Put chili in a bowl, then add cream cheese. Put grated cheese on top. Put in microwave until cheese melts.
Preheat oven to 325°. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour and sugars. Beat in margarine. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted 1/4 from edge comes out clean. Cool on wire rack.
Melt butter in medium skillet over medium-high heat. Add spinach and saute until limp. Add crumbled bacon and toss to combine. Season with salt and pepper to taste. Yield: 6 servings.
Boil chicken. When cooked, strain broth. Cut chicken into small pieces. Return to broth. Add cabbage. When cabbage is almost done, add string beans, kidney beans and rice. Add seasonings. Simmer until done.
Put ground chuck on bottom of large skillet and rest of ingredients over meat. Cook slowly on top of stove with lid just as you would fry potatoes. Stir and cook until vegetables are tender and meat is brown.
Slice cucumbers and onion. Combine with salt and allow to set for 2 hours. Rinse with cold water. Add the remaining ingredients and mix. Refrigerate or freeze. Makes 1 quart. Keeps 30 days in refrigerator.
Put in bowl everything at one time, except jelly or preserves and confectioners sugar; mix it with hands. Divide dough into 4 parts; roll dough out thin. Flour rolling pin often; also flour cutter, board and cookie sheets. Using cookie cutter about 3 inches in diameter, cut equal amounts of bottoms and tops, cutting a 1-inch hole in tops. Bake in a 350° oven for about 15 minutes, or until bottom is very lightly browned. Put jam or preserves on bottoms; cover with tops. Sprinkle heavily with confectioners sugar.
Mix flour, baking powder, salt and Crisco with enough water to make a stiff dough. Roll out thin; cut into strips. Boil chicken in about 2 quarts water until done; debone. Add dumplings into broth; cook until done, about 15 minutes. Put chicken back in. Simmer about 15 more minutes. Enjoy.
Preheat oven to 350 degrees. Mix flour and butter. Press into 9 x 13 baking dish. Bake until golden brown. Beat cream cheese and powdered sugar until smooth (set aside). Beat milk and pudding mix. When it starts to thicken add other mixture. Pour over crust. Cover with cool whip.
Place flour in bowl and make a well. Drop remaining ingredients into well. Mix with a fork, then your fingers, until forms a stiff dough. Roll out on floured surface. Let stand 20 minutes. Cut as you desire. Drop into broth of choice and cook until tender.
Mix beaten eggs, melted butter, honey, vanilla, salt and pecans. Pour into pie shell and bake 30 to 40 minutes or until set in the middle at 350°.
Heat oven to 350°. Grease bottom of loaf pan. Beat all ingredients vigorously with spoon 30 seconds. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Makes 1 loaf.
Arrange beef cubes in a single layer in 9 x 13-inch casserole. Place vegetables on top. Mix tomato sauce, water and sugar together and pour over. Salt and pepper to taste. Sprinkle tapioca over top. Seal pan tightly with foil. Place in 325° oven for 3 hours or 275° for 5 hours. Don't peek during cooking time.
While squash is hot add butter and mix, then add remaining ingredients and mix well. Pour into a greased baking dish and bake at 350° for about 30 minutes, until almost set in center.