HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and shortening in a small saucepan over low heat. Stir until melted. Cool 15 minutes. Combine eggs, sugar, baking powder, vanilla and salt in large bowl. Stir in chocolate mixture. Gradually add flour, stirring until completely mixed. Cover; chill 2 hours or until easy to handle. Shape dough into 1-inch balls. Roll in powdered sugar to coat generously. Place 2 inches apart on lightly greased cookie sheet. Bake approximately 10 minutes or until edges are just set. Transfer to rack to cool. Makes 60.
Soften cheeses and mix together. Add olives. Make into balls and roll in chopped nuts.
Prepare cake mix as directed, but bake in a 9 x 13-inch greased and floured pan. While still warm, pierce full of holes in top of cake. (Do not pierce all the way through.) Add topping as follows: Spread on condensed milk. Spoon on cream of coconut. Spoon on crushed pineapple. Spread on Cool Whip. Sprinkle on coconut.
Saute onions, celery, carrots, potato and jalapenos in melted butter or margarine. Add broth. Cover and simmer for 15 minutes.
Brown ground beef, onion and pepper; drain. Cook macaroni; drain. Mix soup, sauce, ground beef, onion, pepper and macaroni. Pour into casserole dish. Sprinkle Mozzarella cheese on top. Bake for 25 minutes at 350°.
Layer the following; do not mix up, bottom 1st, bean dip; 2nd, refried beans; 3rd, chopped onions; 4th, sour cream, mixed with 1 package taco mix; 5th, 2 avocados smashed and blended with cream cheese, salt and pepper or avocado dip; 6th, shredded Monterey Jack cheese; 7th, shredded Cheddar cheese; 8th, chopped tomatoes; and 9th, chopped black olives. Refrigerate overnight. Serve with chips.
Melt butter in a skillet over medium heat. Pour in shrimp, green pepper, garlic and red pepper. Cook until shrimp turns pink. Stir in soup, water and vinegar. Heat thoroughly. Serve over fettuccine.
In a large pot, combine all ingredients except split peas and ham meat. Bring mixture to a rapid boil, then turn down and simmer for 1 hour. Remove ham bone when bones come apart. Remove any extra meat from bone and save. Add all split pea soup mixes and split peas. Simmer over low heat, stirring often until soup thickens. Add meat and serve.
Preheat oven to 350°. Wash rice; boil in water to cover with pinch of salt. Bring to a rolling boil. Add milk, sugar, nutmeg, cinnamon, vanilla and evaporated milk. Bring to a rolling boil. Put in ovenproof bowl. Stir often. Bake until good and brown, for 1 hour, at 350°. Sprinkle with nutmeg.
Bake cake according to package instructions. When completely cool, crumble it up. Make pudding with 2 cups milk instead of 3 per package of pudding (4 cups milk total). In a large punch bowl (or any clear, large container), crumble a layer of cake, layer of pudding, layer of Cool Whip and sprinkle Heath bars. Repeat all layering 2 more times. Cover and chill at least one hour.
Spray or grease pie plate. Place spinach or broccoli and pieces of Cheddar cheese on bottom of pie plate. Add salt and pepper to taste.
Blend butter, flour and sugar in top of double boiler. Beat eggs and add milk. Cook all together until thick. Cool and add vanilla. Pour into pie shell and serve with whipped cream.
Combine all ingredients and blend well. Cover and refrigerate several hours to blend flavors. Makes 1 cup.
Combine sugar and water in saucepan. Cook over medium heat until sugar is dissolved stirring constantly. Add peanuts. Cook until peanuts are completely coated and no syrup remains, stirring frequently. Spread on ungreased baking sheet. Separate peanuts with fork. Bake at 300 degree for 30 minutes stirring every 10 minutes. Yield: 16 servings.
Cook all ingredients except nuts and vanilla until a ball forms when tested in cold water. Remove from heat. Add nuts and vanilla. Beat until thick. Pour into a buttered pan and let cool. Cut in squares.
Cook sugar and water together. Pour over egg whites and beat stiffly. Whip cream and add to egg mixture when it is cool. Add fruit and nuts; freeze.
Place chicken in water. Add seasonings, carrots and rice. Let boil for 20 minutes, then lower heat to simmer. Let cook for 1 hour. Add potatoes and cabbage. Continue cooking for 30 minutes.
Heat corn and milk. Gradually stir in egg. Add crumbs, onion and seasonings. Mix well. Pour into greased 8 1/2 x 1 1/2-inch round pan. Melt butter and pour over top and bake at 350° for 20 minutes.
Combine meat (uncooked) with other ingredients in crock-pot. Do not add water. Cook on low 8 hours or high 3 to 4 hours. Serve over egg noodles.
Cut cooked chicken breasts into bite size pieces. Place in a 4-quart casserole dish. Add uncooked rice. Mix soup and water until well blended. Add remaining ingredients. Pour over chicken and rice. Stir to blend. Bake at 375° for 50 minutes.
In a large bowl, combine the sugar, flour, cocoa, baking soda and baking powder. Add milk, Egg Beaters, oil and vanilla. Beat on medium speed for 2 minutes. Remove from mixer and stir in boiling water (batter will be thin).
Mix squash and onion; sprinkle with salt and let stand overnight. Drain and rinse in cold water. Add all other ingredients to squash in large pot. Bring to a boil and simmer for 30 minutes. Pack in hot pint jars and seal.
Mix together shortening, sugar, food coloring and eggs. Mix flour, salt, cocoa, buttermilk and vanilla and add to mixture. Stir together soda and vinegar and fold in cake batter (do not beat). Bake at 350° for about 30 minutes or until done.
Sift dry ingredients. Add eggs, butter and milk to form a smooth batter. Stir but do not beat. Drop small amounts by teaspoonful into boiling soup, stew or water. Cover tightly and cook 10-15 minutes without lifting the lid. They may be drained and served with gravy if cooked in hot water.
Heat sugar and water until completely dissolved. Cool. Add orange juice, pineapple juice and lemon juice to cooled syrup. Blend bananas until smooth (may use blender or food processor).
Cook corn in beef broth for 10 minutes on medium heat. Add milk, salt, sugar, onion and tapioca. Bring to a boil, stirring constantly. Add butter. Garnish with parsley. Serve immediately. Makes 4 to 6 servings.
In a large bowl, combine eggs, brown sugar, white sugar, butter or margarine, pumpkin pie filling, vanilla and milk. Mix well. Add flour, baking soda and pumpkin pie spice. Mix well. Place by teaspoon several inches apart on greased cookie sheet. Bake in preheated 350° oven for 16 to 18 minutes.
Mix all ingredients together well except vinegar. Add vinegar; mix until blended. Pour into 9 x 13-inch greased pan. Bake at 350° until firm. Cool and ice with icing as follows.
Combine chicken, almonds, water chestnuts, pimentos, celery salt and Season-All. Mix well. Mix separately the lemon juice and mayonnaise. Combine with chicken mixture. Put into a casserole baking dish. Crumble on top French fried onion rings. Bake at 350°, uncovered, for 30 minutes.
In a 10-inch skillet, melt butter. Brown beef and onion well. Stir in flour and pepper. Spread beef mixture over pie crust. Sprinkle cheese on top. Blend milk, eggs and Worcestershire sauce. Pour into pie shell. Bake at 400° for 30 to 35 minutes. Let cool 10 minutes before serving.
Mix peanut butter, graham cracker crumbs, powdered sugar and 2 sticks melted margarine. Pat into a 13 x 9-inch pan. Melt chips and 1 stick margarine. Spread over top. Put in refrigerator for a short time until mixture sets. Do not cut when chocolate is real cold as it will crack.
Heat oven to 325 degrees. Combine first 3 ingredients. Press into greased 9-inch springform pan wrapped in foil. Bake 10 minutes. Combine next 5 ingredients. Whisk next 3 ingredients into 2 cups cream cheese batter. Stir rest into remaining batter. Pour pumpkin batter into crust. Swirl in cream cheese mixture. Bake 1 hour and 10 minutes in pan filled with 1-inch water. Leave in water bath 30 minutes to set. Makes 12 servings.
Combine all ingredients; mix well then shape round or oblong. Bake at 350° for 1 hour. Check to see if it is cooked enough for you. If not, return to oven and cook to suit you.
In a 9 x 12-inch dish, spread bean dip. Peel and mash avocados; mix with lemon juice, salt and pepper. Spread over bean dip. Mix sour cream and mayo. Spread over avocados. Sprinkle taco seasoning over sour cream. Layer chopped green onions, chopped tomatoes and black olives. Top with Cheddar cheese. Serve with tortilla chips.
Cream butter, shortening and sugar together until light and fluffy. Add eggs one at a time, stirring thoroughly after each addition. Add vanilla. Slowly add sifted dry ingredients, mixing thoroughly. Drop dough by teaspoonfuls on ungreased cookie sheet 2 1/2 inches apart; flatten with bottom of glass. Bake in hot oven (400°) for 7 minutes or until golden brown. Makes 5 dozen.
Mix well. Pour into greased casserole dish. Top with crushed potato chips. Bake for 40 minutes at 350°.
Brown hamburger and onion (stir with a fork to break up meat). Drain off excess grease. Add remaining ingredients, except noodles. Mix well. Place in 2-quart casserole dish. Bake at 350°. Sprinkle Chinese noodles on top and bake 10 minutes more.
Saute onions, then add sirloin cubes. Brown meat and add a little water plus beef gravy. Cook until meat is tender. Add sour cream (about 10 ounces) or until gravy is light brown. Cook noodles separately. Add to mixture. Put mushrooms in when you are cooking the beef. Heat everything again. Good with peas or broccoli.
Sift together dry ingredients. Cut in shortening. Dissolve yeast in warm water; add to buttermilk. Mix well. Stir yeast mix into dry ingredients. Mix well. Turn onto floured board; knead until smooth. Roll 1/4-inch thick and cut with biscuit cutter. Spread with butter. Fold double; place on ungreased baking sheet. Let rise 1 hour. Bake at 400° for 12 to 15 minutes. Makes about 2 dozen rolls.
Heat oven to 350°. Mix flour, sugar, baking powder and salt in a large bowl. Beat egg in a small bowl; stir in milk, honey and margarine. Add to flour mixture; stir just until moistened. Batter will be lumpy. Stir in cereal and apricots. Pour into a 8 x 4-inch loaf pan which has been sprayed with no stick cooking spray. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on a wire rack. For easier slicing, wrap bread and store overnight.
Beat eggs. Add sugar, syrup, butter, salt, vanilla and nuts. Mix well. Pour into pie shell which has been slightly baked, then bake in 350° oven about 45 minutes.
In large bowl, mix melted margarine and cracker crumbs. Add onion, eggs, soup and cheese. Stir in squash. Salt and pepper to taste. Top with grated cheese or buttered crumbs. Bake at 350° for 45 minutes or until firm.
Cook shells and drain well. Cook broccoli and drain. Saute mushrooms in butter. Mix all ingredients together and simmer over low heat. (Mixture will burn easily.) Add salt, pepper and garlic powder. Let stand on stove or refrigerate several hours before serving. Mixture thickens as it sits. Rewarm before serving. Serves 2 to 3 as a main dish, 4 to 6 as a side dish.
Combine all ingredients in a Dutch oven without browning meat. Cover tightly and cook in 250° oven for 5 to 6 hours. Stir every 2 hours.
Combine all ingredients. Mixture should be soft but should stick together. Mix thoroughly and shape into meatballs to desired size. Brown in oil on medium heat. When cooked, drain on paper towels.
Mix all ingredients well. Spread on top of meat loaf. Bake at 350° until meat is done.
Cook squash with salt. Drain and mash. Add sugar, beaten egg, cornstarch, chopped onion, cheese and milk. Mix and place in baking dish. Top with butter. Bake in 400° oven until set firm.
Put broccoli in bottom of a 9 x 13-inch glass dish and sprinkle 1/2 cup of cheese over broccoli. Cover with chicken. Pour sauce over all and top with rest of cheese and buttered bread crumbs. Fresh broccoli and left over turkey may be used.
Preheat oven to 375°. Saute chopped onion in butter until translucent. Add and stir well until coated the rice (not instant, I use Uncle Ben's). Add boiling chicken broth or boiling salted water. Cover and bake for about 18 minutes. Gently mix with the rice the melted butter. Serve the rice at once.
Mix all ingredients. Put in 1 1/2-quart flat baking dish. Cover with 2 cups crumbled Ritz crackers. Bake at 350° for 20 to 25 minutes.
Melt margarine and add sugar and milk. Microwave on High for 5 minutes to boil. Stir and microwave another 5 minutes. Stir in remaining ingredients and pour into a greased pan. Cool. Makes 3 pounds.
Put in large bowl and microwave until melted, stirring occasionally. Serve with nacho chips.
Boil water; add Jell-O and lemon juice and dissolve. Set in refrigerator to chill to half made consistency. Beat milk until large mixer bowl is 3/4 full. Add sugar gradually; add Jell-O and beat until thick. Bowl will be almost full. Make graham cracker crust. Pour half into large buttered dish. Chill while beating milk. Pour bisque into shell; top with rest of crumb mix. Chill at least 3 hours.
Boil whole chicken with onion, bell pepper and celery. Debone chicken and save stock. Cook spaghetti in stock. Do not drain. Add soups. Debone chicken and simmer until cheese is melted.
Soften cream cheese at room temperature. In a bowl, mix cream cheese and Hidden Valley Ranch salad dressing mix. Put chopped pecans on paper towels and roll cream cheese mixture to form a log and roll in nuts. Serve with wheat crackers.
Saute onion in margarine. Parboil rice. Mix all ingredients in a medium baking dish. Bake at 350° for 30 minutes. Serves 10.
Chop the celery and onion. Add cheese, mayonnaise, lemon juice and 1 cup of the bread cubes. Gently stir in the tuna after you've separated it with a fork. Spoon into casserole. Top with remaining bread cubes. Bake, uncovered, 35 to 40 minutes until hot and bubbly at 350°.
In a large kettle, prepare ingredients as follows: Brown cubed meat thoroughly in the oil (slowly until really brown, stirring several times), then add onions, celery, bay leaf and garlic. Brown and mix. Then add water with bouillon cube (mix again). Add potatoes and carrots; bring to a boil. Simmer slowly until meat and vegetables are tender (approximately 1 hour). Serves approximately 6 people with hearty appetites!
Saute onion and garlic in butter. Add crabmeat and cook on low for 10 minutes. Blend in cream cheese and seasonings. Serve warm in chafing dish with crackers.
Brown first 2 ingredients and drain off grease. Cut both vegetables 1/4-inch thick. Cook separately until tender. Drain off liquid and mix into hamburg. Mix in soup with water. Top with buttered bread crumbs. Put in oven, 350°, until it bubbles up through and crumbs get browned.
In heavy saucepan, combine all ingredients and bring to a boil. Simmer 10 minutes on low heat, stirring frequently. Yield: 1 1/2 cups.
Cook sugar, butter or oleo and pet milk to soft ball stage. Remove from fire and add marshmallow cream, chocolate chips, vanilla and nuts. Pour into well greased 9x13 pan.
Slice 2 1/2 pears into pie shell, then add 1/3 more of filling, then 2 1/2 pears sliced, then 1/3 filling. Mix together lemon juice and corn syrup. Pour this mixture over pears.
Divide corn on 2 ungreased 13 x 9 x 2-inch pans. Heat sugar, butter, syrup and salt; stirring until bubbly around edges. Cook for 5 minutes. Remove from heat. Stir in soda until foamy. Pour over popped corn slowly. Stir every 15 minutes. Bake 1 hour at 200°.
Combine first 4 ingredients. Shake to mix and set aside. Combine buttermilk and baking powder in bowl. Mix well. Dip chicken in buttermilk mixture. Place chicken in bag and shake to coat. Place chicken in a shallow pan. Cover and refrigerate one hour. Put Puritan oil in frying pan and heat. Add chicken and fry until done.
Deskin drumsticks. Place in one layer in roasting pan. Sprinkle salt, pepper, parsley and garlic powder generously. Pour oil over chicken, enough to baby the chicken with. With your hands, rub the seasoning in real good. Cook at 350° for approximately 1 1/2 hours. Twenty minutes before chicken is ready, pour Marsala cooking wine generously over the chicken. Mmm, Mmm, good.
Drain cherries and pineapple and bring the juice to a boil and pour over jello. Dissolve. Add Cokes; put in refrigerator until slightly thick. Add cherries, cut in half, pineapple, nuts and cream cheese. Let congeal.
Cream sugar and margarine. Mix milk and vinegar together; let sour. Add bananas to creamed mixture, then add sour milk. Sift dry ingredients. Add to mixture. Last add 1 cup boiling water. Grease and flour a 9 x 13-inch pan. Pour in pan. Bake at 350° for 40 minutes.
Let cream cheese come to room temperature. Take your beef and make a square, using all of the meat, making sure that each piece overlaps the other just a little. Then, using a mixer, blend cream cheese, minced onion and lemon pepper until fluffy. Spread this mixture over beef as evenly as possible.
Preheat oven to 350°. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chocolate chips and pour batter into a well-buttered, nonstick, 12-cup Bundt pan. Bake for 50 to 55 minutes or until top is springy to the touch. Do not overbake! Cool thoroughly in pan. Invert and remove from pan. Place on cake plate. Serve plain, sprinkled with confectioners sugar, drizzled with your favorite icing.
Lightly heat oil in the bottom of a skillet or frying pan. Pat uncooked biscuit dough into small round patties. Place in frying pan, cooking on both sides until golden brown. Serve warm with jelly or syrup.
Bake pie shell. Combine sugar, cornstarch and salt in milk; cook until thick. Stir in egg yolks and cook a little longer. Add lemon juice, rind and butter. Cool, pour in baked pie shell. Spread meringue (3 egg whites beaten with 6 tablespoons sugar). Bake until light brown at 400°.
Saute carrots, onion, and celery in butter. In large stock pot bring broth to a boil. Pour in sauteed vegetables. Mix flour, salt and water together to form dough, (you may not need all the flour). Add to broth one tsp. at a time. Let cook until dough is cooked throughout.
Slice chicken, mushrooms, water chestnuts and bamboo shoots. Cut bok choy into 1 1/2-inch by 1/2-inch pieces. Mix cornstarch and water. Heat the oil and salt in a skillet with high heat for 1 minute. Add chicken and stir-fry for 2 minutes. Add mushrooms, bok choy, water chestnuts and bamboo shoots. Stir frequently over high heat 3 minutes. Add super soup stock or water. Cover the skillet and cook over medium heat 3 minutes. Add snow peas and cook 2 minutes. Add sugar, dry sherry, soy bean sauce and pepper. Stir constantly. Add cornstarch-water mixture. Stir and turn around thoroughly. Service with rice immediately.
Parboil 4 cored pepper shells for about 10 minutes. Mix hamburger, egg, garlic salt, pepper, rice and catsup. Stuff pepper shells with rice mixture. Put in pan with 1 large can of tomato sauce and 1 can of tomatoes (chopped). Cover and bring to a boil. Lower temperature to low. Cook for about 35 minutes with 2 tablespoons of cheese. Serves 4.
Mix all ingredients; pour into a greased pan of your choice. Cook in a 350° oven for 1 to 1 1/2 hours.
Mix all ingredients together until smooth. Pour into well-greased Bundt pan. Bake at 350° for 45 minutes.
Blend yeast in 1 cup of water. Let stand until dissolved. Put 6 cups of flour in large bowl. Make a well in center and pour yeast into well. Using a fork, mix 1/4 of flour into yeast by stirring around the well. When 1/4 of the flour is incorporated, stop. Leave fork in place. Cover with towel and let stand in warm, not hot, place for 45 to 50 minutes. Then stir in rest of flour. Sprinkle baking powder, cinnamon and salt over yeast mixture and mix. Add vanilla, eggs, oil, honey and remaining water. Use your hands to mix in the bowl. Add 2 cups of flour; mix and knead in bowl, using hands. When flour is blended, add more flour if necessary. Work the dough, aiming for a mixture that will not stick to your hands while using the minimum amount of flour necessary. You want to end up with a soft, very slightly sticky dough.
In a large kettle, cook celery and onions in oleo until tender. Stir in flour until smooth. (Take off heat while you stir in flour. Will thicken quickly.) Gradually add water, then bouillon. Add pepper and the vegetables. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add milk and cheese; continue to simmer until cheese melts. Do not boil as it will curdle.
Combine all ingredients, except avocados, parsley and paprika. Peel the avocados. Mash the pulp with a fork. Add the mashed avocados to the other ingredients. Garnish with paprika and parsley. To serve, spread on crackers or toast.
Drain cherries and pineapple. Bring these juices to a boil. Thicken with egg and flour. Add lemon juice. Cool and add other ingredients. Fold in whipped cream.
Drain zucchini in a colander, and squeeze out any excess fluid. In a large bowl, combine zucchini with remaining ingredients. Beat well with a fork. Refrigerate for 1 hour. Form 20 patties with chilled dough. Lightly spray frypan with vegetable spray. Fry patties over low heat until golden brown. Turn and fry other side. Serve warm.
Cream together the butter and sugar until well blended. Add the egg yolks, nutmeg and vanilla, stirring well to blend. Alternately add the flour and sour cream, beginning and ending with flour. Fold in egg whites until well blended. Pour into a greased and floured tube pan and cook for about 45 minutes at 300°.
Brown the ground meat and onion together in a large pot. Add remaining ingredients. Simmer on low for 1 hour, stirring frequently.
Mix and put in greased casserole. Top with crushed corn flakes mixed with melted butter. Bake at 325° for 45 minutes.
Melt almond bark. Add remaining ingredients gradually, stirring after each. Spread onto waxed paper to dry and harden. Break into pieces. Store in an airtight container.
In large bowl beat oleo and eggs until well blended. Stir in Bran and let stand 5 minutes. In small bowl combine flour, sugar, baking powder, cinnamon and baking soda. Blend into Bran mixture. Stir in carrots and raisins. Pour into greased and floured loaf pan. Bake 50 to 55 minutes at 350°.
Spray a cold baking sheet with nonstick spray coating. Set aside. In a 9-inch pie plate stir together bread crumbs, Parmesan cheese and paprika until well mixed. In a medium mixing bowl place zucchini, onion rings or cauliflower. Drizzle vegetables with salad dressing; toss until coated and then roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared baking sheet. Bake at 450° for 9 to 11 minutes or until golden.
Mix until moist. Bake at 425° for 15 to 17 minutes.
Cover prunes with water and cook until done, chopping while they cook and sweeten to your taste. Put in pie shell. Beat egg and little more sugar, also 1 teaspoon cornstarch, 1/2 can Pet milk and vanilla. Mix and pour over prunes. Bake in 350° oven for 30 minutes or until done.
Cook noodles. Brown onions, celery and pepper in butter. Add meat and brown. Put into large baking dish. Combine remaining ingredients; mix well. Top with grated cheese (I use Mozzarella). Bake at 350° for 30 minutes.
Line pan with crackers (13 x 9 pan). Melt butter and sugar. Beat egg and milk together. Add to butter and sugar and bring to a boil, stirring constantly. Remove from heat and add pecans, coconut and cracker crumbs. Pour over crackers. Add another layer of crackers; spread with icing.
Cream butter and powdered sugar, reserving 3/4 cup of sugar. Crush the vanilla wafers. Thaw orange juice, but do not dilute. Add all other ingredients to creamed butter mixture. Shape into balls. Refrigerate for at least 1 hour.
In a large bowl, combine beef, stuffing mix, onion, egg 1/4 c. soup and salt. Mix well. Shape into 4 oval patties about 1/2 inch thick. Heat the oil in medium skillet over medium heat. Add patties and brown on both sides; drain if necessary. Meanwhile, stir the water into remaining soup and pour over patties. Reduce the heat to medium- low, cover and cook 15 to 20 minutes, or until no pink remains in beef. Stir the sauce occasionally. Serve mashed potatoes on top. Serves 4.