HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter and sugar. Mix together the salt, flour and vanilla. Add together. Mix dough until soft. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 300° for 35 to 40 minutes. Cool for 15 minutes. Shake in bag, approximately 10 at a time, in 10x sugar. Cool completely. Yields 6 dozen.
Add all ingredients to the mashed potatoes; beat until light and fluffy. Place in a greased 9-inch round casserole and refrigerate overnight. Next day, bake 45 minutes at 350°. Serves 8 to 12.
Cut up potatoes, onions and celery and put in medium size pot. Add water, tomato soup and other ingredients and cook for 1 1/2 hours. Serve with toast or saltines.
Mix all together. Bake at 400° for 20 minutes. Serve with Escort or Triscuit crackers.
In a 2-quart baking dish, peel sweet potatoes and slice into wedges. Sprinkle sugar, cinnamon and salt. Slice margarine and dot over potatoes. Pour enough milk over potatoes to half cover potatoes (about 2 cups). Place dish in center of preheated oven at about 275° for 2 to 3 hours or until potatoes have caramel covering potatoes.
Heat oven to 350°. Sift flour with sugar, baking powder and salt. Stir in cereal. Blend together banana, milk, egg and shortening. Add flour mixture, stirring just until all flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 5 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool in the pan for 10 minutes, then remove from pan and cool on a wire rack. The bread slices and tastes better if it is wrapped and stored overnight.
Mix well: flour, sugar, nuts and butter. Press into bottom of a 9 x 11-inch pan. Bake in a 350° oven about 20 minutes or until a little brown. Combine cream cheese and powdered sugar. Prepare whipped topping as directed on package. Blend into cheese/sugar mixture. Spread over cooled crust. Pour cherry pie filling over the top. Chill. Serves 10 to 14.
Wash chicken breasts and drain. Salt and pepper to taste. Place in lightly buttered casserole dish. Mix remaining ingredients and pour over chicken breasts. Cover and cook at 350° for about 1 hour or until tender.
Cook pasta as directed; drain. Rinse pasta with cold water and drain. Run cold water over frozen vegetables in strainer until thawed. Drain. Prepare salad dressing mix as directed on envelope.
Combine graham cracker crumbs, honey and oil. Mix well and press into a 9-inch pie pan. Bake for 10 minutes at 350°.
Combine biscuit mix and 1/4 cup sugar. Combine egg yolks, milk and shortening. Add the milk mixture all at once to the dry mixture, stirring just to moisten. Place 1 1/2 tablespoons of batter in each of 12 cups of a greased muffin tin. Cut the banana into 12 cubes. Place a banana cube, a cherry half and a walnut half atop the batter in each cup. Cover with a tablespoon more batter. Beat egg whites until soft peaks form. Gradually add the 1/3 cup sugar, beating until stiff peaks form. Fold in the coconut. Place 1 1/2 tablespoons of this meringue on each muffin. Top with remaining cherries. Bake at 400° for 15 to 20 minutes. Makes 12.
Make a cream sauce with flour, butter and milk. Mash the egg yolks with mustard and add to the sauce. Let this stand over hot water for 1 hour. Add lemon juice, chicken, olives and pimientos and cook until heated through. At the last minute, add egg whites.
Let ice cream sit at room temperature until softened. Mix all ingredients together and pour in a 9 x 13-inch pan. Freeze and serve.
Combine Ready Hamburger Mix and green chili salsa in a medium skillet. In a large salad bowl, combine lettuce, tomatoes, avocado, green onions, grated cheese and kidney beans. Add hamburger mixture. Toss gently. Add tortilla chips and top with salad dressing of your choice. Makes 8 servings.
Put all ingredients, except cottage cheese, in a pot. Cook over medium heat until spinach boils. Remove from heat. Add cottage cheese and puree in blender. Return to pot, bring to a boil and simmer for 30 minutes. (Can be frozen.)
This is one of the "old time" recipes where your mother told you it was a "little" of this and that; you can see and feel when it's right. So good luck!
Combine lemonade concentrate, grenadine and strawberries in a punch bowl. Slowly add 7-Up and ice cubes. Makes 30 (4 ounce) servings.
Cook dry beans until done. Add smoked sausage, Ro-Tel tomatoes and stew tomatoes. Let simmer on low for 30 minutes, then add Minute rice. Cook until rice is done.
Mix oil, chocolate and sugar; blend in one egg at a time until mixed well. Add vanilla; stir in salt, baking powder and flour. Chill dough. Drop teaspoons of dough into powdered sugar. Shape into balls. Place 2-inches apart on greased baking sheet. Bake for 10 to 12 minutes at 350°. Do not overbake. Yields about 50 cookies.
Dice up potatoes into small pieces. Add water to cover potatoes and add salt. Add onion and bacon or ham. Cook until potatoes are done. Then add a can of evaporated milk. Let cook another 10 minutes on a low heat.
Put brisket in crock-pot. Cover with onion soup and beer. Cook on low 8 to 10 hours. Slice diagonally and serve.
Boil chicken in a large pot. Salt and pepper to taste. Remove chicken from broth. Add livers and giblets to broth and cook 20 minutes. Set aside.
Bring to boil. Boil for 1 minute. Can be served hot or cold.
Pour over rhubarb and add remaining mixture. Bake at 350° for 1 hour.
Boil veggies in salted water 5 minutes. Drain well. Fold in sour cream, soup, salt and pepper to taste. Mix stuffing and melted butter together. Put half of stuffing in an 8 x 8-inch baking dish. Pour in veggie mixture and cover with remaining stuffing. Bake at 350° for 30 to 45 minutes.
Cook bacon and break into pieces. Mix all ingredients and put into pie shells. Bake at 350 degrees for 40 minutes.
Drain meat well. Mix meat and soups well. Put 1/2 of the Doritos on bottom of large casserole dish. Pour 1/2 of meat mixture on top of this. Repeat these steps for second layer. Top with lots of grated cheese. Bake 25 minutes at 350°.
Cube cheese and mix with chili, canned tomatoes and onion in top of double boiler. Heat until cheese is melted, stirring occasionally. Sprinkle tomato on top. Serve with tortilla chips. Can also be cooked in crock-pot or microwave.
Cook potatoes, diced onion, salt and pepper until almost done. Add chopped clams. Cook 15 minutes. Heat milk and butter. Add parsley flakes. Add to mixture and remove from heat.
Preheat oven to 325°. Cream soft butter and sugar for 2 minutes. Add eggs, milk and vanilla. In another bowl, add baking powder to flour. Add flour, one-third at a time, to creamed mixture. Chill 10 minutes. Roll out and shape or cut out. Place on cookie sheet and bake 8 to 10 minutes.
Combine in a bowl the sugar, ketchup, molasses and mustard. Add all of the beans to it. Brown bacon and crumble pieces. Brown hamburger and onion. Bake at 350° for 1 1/2 hours.
Bring 2 cups water and salt to a boil; pour over cucumbers. Let stand 1 1/2 hours. Drain the water from the cucumbers and pour mixture of remaining ingredients over cucumbers; let stand 1/2 hour. Refrigerate 24 hours before eating. Can be put in canning jars, if you wish. Will keep about 6 to 8 weeks. Delicious with sandwiches.
Heat oven to 350°. Grease bottom of loaf pan (9 x 5 x 3-inch). Mix all ingredients together with a fork until moistened; beat vigorously about 1 minute. Turn into loaf pan. Bake, until a wooden toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes.
Cut tamales crosswise into 1/2-inch thick slices. Line a 1 1/2-quart casserole with half of tamale slices. Spread half of chili over tamale slices. Top with half of onions, half of chips and half of cheese. Repeat layers, except for remaining cheese. Bake, covered, in a 350° oven for 25 minutes. Top with cheese. Bake, uncovered, for 10 minutes more. Makes 4 servings.
Mix beef, rice, onion and seasoning. Form into small balls. Fry in oil until light brown on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes. Yields 4 servings.
Preheat oven to 375°. Flatten biscuits and place one slice of cheese on each one. Place frankfurters on cheese and roll biscuit and cheese around them. Secure with a toothpick and place on a greased cookie sheet. Bake for 10 minutes or until biscuits are brown.
Mix together the first 6 ingredients, then add to the ground beef. Shape into balls. Brown in margarine and place in a flat baking dish. Mix together the soup and water; pour over the meatballs. Bake for 30 to 45 minutes at 375°.
Place cucumbers in deep crockery pot and pour boiling water over them each day for 4 days. On the 5th day, slice cucumbers into chunks. Mix the vinegar, salt, sugar and spices, keeping the solution cold. Pour over cucumber chunks and let stand 2 days. On 3rd day, pour vinegar solution into large saucepan and heat. Do not let it boil. Pack pickles into jars and pour hot solution over them to fill jars; seal.
Combine butter with the sugar and beat until smooth. Beat in eggs, one egg at a time, and then add the flour a little at a time. Beat mixture until smooth. Bake in greased and floured tube pan at 350° for 60 to 70 minutes.
Beat margarine and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, baking powder and salt; mix well. Stir in remaining ingredients. Spread onto well greased 15 x 10 x 1 inch jelly roll pan. Bake at 350° for 20 minutes or until golden brown. Cool; cut into 2 x 3 inch bars. Makes 25 bars.
Combine first 8 ingredients and place in casserole. Sprinkle with potato chips and nuts. Bake at 325° until mixture is bubbly and top is brown.
Cream butter and powdered sugar together until very smooth. Beat in melted, cooled chocolate and add flavoring. Drop by teaspoonfuls onto cocoa covered cookie sheets. Roll in cocoa and shape into balls. Let set until almost firm. Dip into more melted chocolate and let set until firm, or roll balls in powdered sugar or sprinkles.
Mix by hand the flour, soda, sugar and pineapple (juice and all). Bake at 325° in long pan. Mix sugar, Pet milk, oleo and coconut; bring to boil and boil for 4 minutes. Pour over cake while warm.
Mix well. Store in refrigerator. Spread mixture on cocktail rye bread; heat in oven until bubbly. Serve hot.
Saute onions in a little butter. Add remaining ingredients. Put desired amount of hot dogs in a pan or casserole. Pour sauce over. Bake in 350° oven for 50 minutes.
Mix together the mayonnaise, cream of chicken soup, egg, cheese, onion, salt and pepper. Combine mixture with the broccoli. Put in shallow casserole dish and top with crumbs. Bake 45 minutes at 350°.
In a large saucepan, stir together the undrained black-eyed peas, the water, sliced onion, sliced celery, diced bacon, chicken bouillon, garlic salt, pepper and bottled green pepper sauce. Bring mixture to boiling. Stir in the uncooked rice. Reduce heat; cover and simmer for 20 to 25 minutes or until rice is done.
Combine first 6 ingredients in a saucepan, bring to a boil and pour over squash. Let stand for 1 hour, stirring occasionally. In saucepan, bring mixture to a boil for 3 minutes. Continue to simmer while putting mixture in jars. As each jar is filled, clamp at once.
Blanch chopped pepper; boil in water for 1 minute, rinsing in cold water.
Chop the apples. Sprinkle the sugar and cinnamon over the apples. Stir and set aside. Combine the remaining ingredients and mix well. Pour in a greased and floured tube pan. Layer batter, then apples, ending with apples on top. Bake for 1 hour and 15 minutes at 350°.
Cool well before covering cooked bottom. Then cover with 1 cup whipped cream; sprinkle with graham cracker crumbs. Keep in freezer.
Put butter and peanut butter in a microwave-safe bowl. Microwave on High for 3 minutes. Remove. Stir in the confectioners sugar. Chill for about 2 hours. Cut into pieces and serve.
Heat green beans. Drain and put in a bowl. Put sugar and vinegar in a saucepan and heat on medium heat until sugar dissolves. Pour over green beans. Put in refrigerator until chilled. Drain off liquid. As an option, you can cut up onion and place on top.
Cut apricots, pineapple, pears and cherries into chunks. Place in bowl. Add peaches (cut into chunks) and peach juice. Add sliced bananas, kiwi, Tang and instant pudding. Mix until combined.
Mix all ingredients and spoon into glass pie size pan. Bake at 350° for 30 minutes. Cool 15 to 20 minutes. Serve with crackers.
Spray a 9 x 13-inch baking dish with Pam. Fill with the apple pie filling. Sprinkle dry cake mix over the pie filling. Pour melted butter evenly over all the cake mix. (Make sure all the cake mix is moist.) Top with pecans. Bake at 300° for 1 hour. You can top with vanilla ice cream.
Put 3 slices of cheese on bottom of greased pie dish. Crumble up 5 slices of bacon and sprinkle on top of cheese. Mix eggs and milk together and pour over bacon and cheese. Bake at 350° for 30 minutes. Put rest of bacon and cheese on top and bake 10 minutes longer. Let set for 5 minutes. Serve.
Spread cookie sheet with cream cheese. Brown ground beef and mix in taco seasoning. Drain meat and seasoning with salsa and spread over cream cheese. Sprinkle Mozzarella and Cheddar cheese on top. Put in 325° to 350° oven until cheese begins to melt. Serve with nacho chips.
Cook noodles as directed on package. Drain. Mix noodles with remaining ingredients. Cover aluminum foil and bake at 325° for 15 minutes.
Cream butter and sugar. Add beaten egg, flour, baking powder and salt; mix well. Add nuts, apples and vanilla. Place in greased 9-inch pie pan. Bake for 25 to 30 minutes at 350°.
Remove stems and hollow out with melon baller. Stir together remaining ingredients in order and stuff mushrooms. Broil 3 to 4 minutes. Serve.
Place apples, drained pineapple and nuts in bowl; mix. Combine cornstarch, sugar, vinegar and reserved pineapple juice. Cook over low heat for 1 minute, then add beaten egg. Cook until thick. Cool. When cool, stir in apple mixture and mix well. Fold in Cool Whip. Refrigerate 6 hours or overnight.
In saucepan, combine water, cornmeal and salt; bring to boil. Cook and stir until thickened. Remove from heat. Stir a moderate amount of the hot mixture into 1 beaten egg. Return to hot mixture. Stir together the flour, baking powder and pepper. Add to the cornmeal mixture; beat well. Stir in the corn. Drop batter by rounded tablespoons into boiling stew mixture. Cover; simmer until dumplings are done, 10 to 12 minutes.
Blend butter with sugar. Cream until fluffy. Add vanilla and eggs, one at a time; mix well. Add flour and baking soda. Mix well until creamy. Spread evenly in a 12 x 16-inch greased pan. Place sliced apples on top. Sprinkle with cinnamon and sugar mixture. Bake at 350°, approximately 40 minutes.
Mix together the soup, onion powder, lemon juice and dressing. Place in casserole dish the broccoli on the bottom, the chicken next, soup mixture, then cheese, then bread crumbs. Bake at 350° for 25 to 30 minutes.
Cream shortening and sugar. Add molasses, sour milk and soda, baking powder, salt and spices sifted with flour, well beaten egg and raisins. Drop from teaspoon to greased pan. Bake in moderate oven 7 to 10 minutes.
Cook squash. Cool, drain and mash. Mix all ingredients together. Pour in casserole dish and bake at 400° until done or desired thickness.
Thaw hash browns and crumble by hand. Mix together with the remaining ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
Heat oil and fry the 2 chopped onions and garlic for 5 minutes, until softened. Add the ground beef; stir over moderate heat until lightly browned. Stir in chili powder; cook for 1 minute. Add all the remaining ingredients, except the kidney beans, sour cream and 1 chopped onion. Cover and simmer for 1 hour. Discard the bay leaf. Add the kidney beans; simmer for 5 minutes. Serve in bowls alone or on top of a bed of rice. Top each serving with a spoonful of sour cream and chopped raw onion.
Mix ingredients. Place in pan and add chicken. Refrigerate for 4 to 5 hours. Grill over charcoal.
Sift dry ingredients into mixing bowl. Add buttermilk and egg yolks. Mix lightly. Stir in melted butter. Then fold in stiffly beaten egg whites.
In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. Using pastry blender, cut butter into dry ingredients. Add milk, mixing with a fork. Roll out dough onto floured board in large rectangle. Spread filling over dough. Roll up dough and cut into 16 sections. Place sections in greased muffin tins and bake at 425° for 15 minutes or until a light golden color.
Saute beef and onion until brown. Add remaining ingredients and simmer slowly for a few minutes. Serve on hamburger buns.
Mix all ingredients together. Spread on bread slices that have been buttered. Put buttered side down on cookie sheet and spread the above mixture on the slices. Bake at 400° for 15 minutes and serve hot. (The bread will be a little toastie and you don't need buns!)
Cook hamburger meat and drain. Add chopped onion, bell pepper, taco seasoning, tomato sauce, cheese soup and Ro-Tel tomatoes. Cook together about 15 minutes, then layer in a casserole dish with cut tortillas, meat and grated cheese. Bake 15 to 20 minutes or until cheese is bubbly.
Cook tortellini according to package directions; rinse and cool. Mix dressing ingredients together. Toss with tortellini and sliced vegetables. Serves 8 to 10.
Sift together dry ingredients and set aside. Cream together sugar and butter. Add egg to creamed mixture; beat well. Add milk alternately with dry ingredients. Break up cranberry sauce and fold into batter with nuts. Then put into greased and floured bread pan and bake at 350° for 1 hour. Yields 1 loaf.
Cream marshmallow cream with cream cheese. Slice fresh fruit, such as apples, pears, bananas, strawberries, blueberries, grapes, peaches, etc. Place in Lazy Susan with dip mixture in middle. Makes a colorful dish. Great for pool parties.
Cook according to directshuns macaroni; drain. Beat aigs. Add salt 'n peppa to taste. Add mix'n then mix up. Layer half the macaroni in a bakin' dish, then half the onion'n chez. Repeat. Now pore aig'n milk mixture ovah all 'n dot with buttah. Bake (until firm) at 350° fur 'bout 30 minutes.
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Onion should come apart while mixing. Divide potato mixture evenly among 6 (12-inch) square pieces of heavy-duty foil. Seal each to form packet. Place packets on grill over medium-hot coals. Grill, covered, 25 to 30 minutes or until potatoes are tender. Serves 6.
Mix all ingredients together (macaroni should be cooked and drained) and pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Let stand 5 minutes. This can be cut in half to make a smaller portion.
Cook rice according to package directions, using 2 1/2 cups water. Remove to large bowl. Drain artichoke hearts, reserving marinade. Chop coarsely the hearts, olives and drained and rinsed water chestnuts; add to rice. In a small bowl, mix reserved marinade, mayonnaise, curry powder, salt and pepper; stir into warm rice. Serve warm or chilled.
Place cream cheese in small serving dish. Combine cocktail sauce, horseradish and crab meat. Pour over cream cheese. Serve with Ritz or Triscuits crackers.
Blend sugar, brown sugar and fat. Add eggs. Blend well. Add flour, soda, salt and baking powder. Add oatmeal, vanilla and chocolate bits and nuts. Make large cookies and bake in oven at 350° for 10 to 12 minutes.
Beat sugar, oil and egg. Add baking soda, water and vanilla; mix well. Add flour, salt and baking powder. Mix until moistened. Stir in grated carrots. Bake at 375° for 15 to 20 minutes. Yields 1 dozen carrot muffins.
Brown sausage or hamburger; drain and add oregano and garlic. On a greased baking sheet, flatten biscuits to 4-inch circles; leave rim. Fill with tomato paste, then sausage. Sprinkle with cheeses. Bake at 425° for about 10 minutes. Garnish with olive slices.
Preheat oven to 325°. Grease and flour 12-cup Bundt pan. Sprinkle half of the nuts on bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on a large serving plate. Prick top with a fork. Drizzle glaze over cake until used up. Best if left to sit overnight.
Mix all together. Let rise 1 hour. Put in muffin pans. Bake at 350° until brown.
Cook onion, celery and potatoes in 4 cups water until done, approximately 10 minutes. Add broccoli and bring to a boil and boil for 10 minutes. Strain and save liquid. If not 4 cups, add enough water to make 4 cups. Put liquid in pot; add 4 cups milk. Bring to a boil, stirring constantly. In small pot, melt margarine; add flour to margarine. Stir until smooth. Add salt, pepper and cheese to liquid, stirring constantly. Add flour mixture; stir until smooth. Add broccoli mixture. Bring to a boil. Remove from heat and serve. Do not let boil when you add milk. Turn off as soon as (mixture) soup begins to boil.
Early in the day, blend cream cheese, light cream, chili sauce, onion, salt, mustard, Worcestershire sauce and pepper. Blend until smooth and creamy. Refrigerate until ready to serve. Makes 1/2 cup.
Mix all ingredients together in a large bowl. Beat at medium speed for 5 minutes. Pour into greased 10-inch Bundt pan. Bake 40 to 50 minutes in 350° oven. Cool in pan on rack 25 minutes, then turn out onto serving plate. Dust with powdered sugar.
Mix first 7 ingredients together. Put into a greased 9 x 12-inch cake pan. Pour rhubarb over cake dough. Sprinkle gelatin on top of rhubarb. Mix together 1 cup sugar, 1/2 cup flour and 6 tablespoons butter until crumb-like. Sprinkle over rhubarb. Bake at 350° for 50 minutes.
Butter a 10 x 13-inch casserole dish. Cover the bottom of dish with bread (remove the crust). Cook and drain sausage. Sprinkle over bread. Cover with cheese. Mix eggs with half and half (salt and pepper to taste). Pour over cheese. Refrigerate overnight. Bake at 350° for 45 to 50 minutes.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling, stirring occasionally. Yields 4 servings.
Combine sugar and water in a large saucepan. Cut lemon in half and squeeze juice into sugar and water, then drop the lemon halves into the pot. Add cinnamon and cloves and bring to a boil; simmer until mixture thickens and reaches a syrupy consistency. Remove from heat and cool to room temperature. Remove lemon peel, cloves and cinnamon sticks. Set aside.
Cover bottom of 9 x 11 baking pan with tortillas or chips, dipped in broth. Cover tortillas with bite size chicken pieces; top with onion, then 1/2 the cheese. Mix tomatoes with soup. Pour soup and tomatoes over chicken and top with remaining cheese. Bake, uncovered, at 350° for 40 minutes. Freezes well.
Mix milk, pie filling and pineapple. Fold in Cool Whip. Chill thoroughly or freeze slightly.
Mix flour, salt and pepper; pound into steak. Brown steak in hot oil. Saute onions and mushrooms in butter. Add tomatoes. Heat to boiling. Place steak in baking dish. Pour tomato mixture over steak. Cover. Bake at 350° for 1 hour and 30 minutes. Serves 4 to 6.
Brown meat and drain. Add next 5 ingredients; simmer 30 minutes. Stir occasionally.
Boil evaporated milk and sugar together about 20 minutes until forms hard ball in cold water. Add Marshmallow Fluff, peanut butter and vanilla. Put in 8 x 8-inch pan.
In a huge pot, combine all the ingredients. Bring to boil, stirring occasionally. Cook until vegetables are tender to your liking. Serve over cooked rice if desired.
In saucepan, put sugar, orange juice, lemon juice and water. Bring to a boil. Let cook 5 minutes, then put apples in and cook 5 minutes more. Then lift apples out into a pie crust. Pour juice over apples and dot with butter. Then stir together sugar and cinnamon. Put over apples, then put pie crust on top. Press edges together. Bake at 375° for 30 minutes.
Preparation: Soak broccoli and cauliflower in cold water with 1 teaspoon salt 10 to 15 minutes. Drain.
Butter casserole dish. Cook noodles until tender; drain. Layer noodles, vegetables, soup and tuna. Repeat. Top with crumbled chips. Bake at 350° for 30 minutes.