HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Roll a teaspoonful of dough in a ball and tip the top of dough in water, then in sugar. Bake at 350° for 8 to 10 minutes or until golden brown. Can use colored sugar.
Mix the first 2 ingredients together and set aside. Mix cake mix, melted oleo and the 3/4 cup milk. Pour 1/2 the cake batter in a 9 x 12-inch cake pan that has been greased and floured. Bake 15 minutes at 350°. Spread melted caramel mixture over top of hot cake. Sprinkle chocolate chips on top of caramel. Sprinkle pecans on top of chips. Pour remaining batter over all and bake 15 minutes at 350°. Let cool.
Cook macaroni. Cook peas as directed and drain. Mix macaroni, peas, cheese, gherkins, mayonnaise and onion. Sprinkle with salt and pepper. Cover well and refrigerate at least 3 hours before serving.
Pat out crescent rolls onto ungreased cookie sheet. Bake 9 to 11 minutes until lightly browned. Cool. Mix cream cheese, dressing and mayonnaise. Spread over rolls. Spread vegetables over mixture (use any vegetables desired). Chill well. Cut into wedges and serve. Nice alternative to sweet appetizer/snack.
To toast nuts, preheat oven to 275°. Spread nuts on baking sheet and bake until toasted. Almonds should be a light golden brown color; pecans or walnuts should smell toasted, but not burned. Chop toasted nuts rather coarsely. Spread on a platter. Using electric mixer, combine Roquefort, cream cheese and cream and beat until smooth. Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them. Then roll the coated grapes in the toasted nuts and put on a tray lined with waxed paper. Chill until ready to serve.
Cook zucchini until tender and drain. Sprinkle with salt and pepper to taste. Combine egg yolks, sour cream and flour. Beat egg whites until stiff and fold into sour cream mixture. Place half the zucchini in an 11 x 7-inch baking dish. Top with half the sour cream mixture and half the cheese. Sprinkle crumbled bacon over cheese. Layer remaining zucchini, sour cream mixture and cheese. Melt butter and stir in crumbs. Sprinkle over cheese. Bake at 350° for 20 to 25 minutes. Makes 8 to 10 servings.
Boil sweet potatoes in jackets. Remove skins and mash well. Add eggs, sugar, brown sugar, vanilla, milk and oleo. Mix well and place in 2-quart casserole.
Grease an 8-inch square glass dish. Mix together flour, sugar and grated cheese. Place drained pineapple chunks into casserole dish. Pour flour mixture over top of pineapple. Add crushed crackers on top and pour melted butter over top of crackers. Cook at 325° for 30 minutes or until crackers are lightly browned. Serves 4 to 6.
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet about 20 minutes at 350°. Remove from pan and cool slightly. Roll in powdered sugar.
Cook green pepper and onion until tender; drain. Mix both cans corn, eggs and muffin mix. Add to pepper and onion. Place in 2-quart greased casserole. Spread cheese over top and bake 40 to 55 minutes in 350° oven.
Cut pork into bite-sized cubes. Marinate pork in soy sauce, wine and ginger for 15 minutes. Coat pork with cornstarch. Fry until crisp. Drain. Cut onion, green pepper and carrot into sections. Heat oil. Add garlic, onion and green pepper; fry quickly. Add seasoning and soup. Bring to boil. Thicken with cornstarch mixed with water and ketchup. Add vinegar. Add fried pork; mix well. Serve hot on rice.
Tips: Wheat germ that is toasted does not become rancid, so has better keeping qualities. If you wish, the poppy seed can be stirred into the batter for an attractive, tasty loaf. If you like, you can substitute Blue cheese for the Cheddar. Top loaves with chopped walnuts.
Mix lemonade and condensed milk. Add Cool Whip. Put in graham cracker crust and refrigerate.
In a large skillet, over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth.
In medium or large saucepan, bring to boil and stir till well blended: water, oleo & cocoa. In a separate bowl, combine sugar, flour, eggs, soda, cinnamon, vanilla, milk. Mix together well and add to boiled mixture. Grease large cookie sheet and sides. Bake at 400° for 15 minutes only, then 375° for 20 minutes only. Spread with hot frosting while warm.
Mix all ingredients and let stand 2 1/2 hours. Use wet hands. Roll dough in little balls with powdered sugar. Place on greased cookie sheet and bake at 325° for 10 to 12 minutes.
Cook rotini as directed. Drain and set aside. Melt butter in a wok or 5-quart pot. Add onions, garlic and mushrooms; saute until browned. Add broccoli flowerets and cook for 5 to 7 minutes. Pour in the rotini and stir well. Add salt, pepper and garlic salt to taste. Add the half and half and simmer until it thickens, stirring occasionally. Serves 4 to 6 people.
Prepare macaroni as directed. Add pepper, carrots, cheese and onion. Add salt. Mix sugar, vinegar and oil. Add to salad. Refrigerate. Stir several times. Better if made the day before.
Beat eggs, oil and garlic salt. Add Jiffy corn bread mix and beat again. Stir in cream-style corn. Bake at 350° for 45 to 50 minutes.
Combine first 6 ingredients. Gently fold in potatoes and vegetables. Chill several hours or overnight for maximum flavor.
*Ahead of time, pour boiling water over raisins. Let cool to plump them up.
Brown ground meat; drain fat. Add rest of ingredients. Cook on medium-low for approximately 2 hours, until veggies are tender.
In a mixing bowl, combine flour, sugar, baking powder, soda, cinnamon and salt. Gently fold in blueberries in a small bowl. Whisk together the egg, milk and margarine. Add to the flour mixture; stir carefully. Spread into a greased 8 x 8-inch baking pan.
Peel potatoes and slice thin. Make white sauce of oleo, flour and milk. Put half the potatoes in greased 2-quart casserole. Cover with half the sauce, seasonings and onion. Sprinkle with celery flakes and cheese. Add remaining ingredients in layers. Sprinkle with celery flakes. Cover and bake at 350° for 1 hour. Uncover and continue to bake until top is browned.
Mix cake mix, butter and 1 egg together and press into 9 x 13-inch pan. Cream powdered sugar, cream cheese, vanilla and 3 eggs together. Pour over crust. Bake at 325° for 45 minutes. Cool completely. Cut into small squares.
Cream together butter, cream cheese and confectioners sugar. Mix together the pudding and milk and add to cream mixture. Layer cookie crumbs (reserve some for later use), pudding mix, and Cool Whip. Top with a few (reserved) cookie crumbs.
Soak tapioca in 6 cups water overnight. Add brown sugar. Bake at 350° until tapioca is clear and liquid thickens. Remove from oven; cool and refrigerate for at least 2 hours before serving.
Melt margarine in a 2-quart dish in oven at 425°. Add remaining ingredients except chicken and paprika. Mix well. Put uncooked chicken on top and sprinkle with paprika. Bake for 30 minutes. Turn chicken over sprinkling paprika on the other side. Continue baking for 30 more minutes.
Combine peas, celery, cheese and onion. In separate bowl, blend salt, pepper, mayonnaise and lemon juice together until smooth. Add to peas; mix well.
Combine sugar and cornstarch in a saucepan; stir well. Drain pineapple, reserving 3/4 cup juice. Add reserved juice and next 3 items to cornstarch mixture, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Combine fruit. Pour hot glaze over fruit; gently stir to coat. Cover and refrigerate until chilled.
Cook sugar, Karo, peanuts and salt on High 6 minutes. Stir. Cook 9 more minutes on High. Add margarine and vanilla. Cook 1 minute. Stir in soda. Pour on buttered sheet. Cool. Break in pieces.
Make pudding with pineapple juice, instant pudding and Tang. Slice bananas and add to pudding with fruit. Chill both fruits before making. This is good for diabetic diet.
Mix first seven ingredients in order given. Put mixture into pie shell. Bake at 350° for 35 minutes.
Brown meat with seasoning, onion and celery. Cook noodles until done. Drain meat. Add noodles and water along with broth and tomatoes to the meat mixture. Simmer.
Preheat oven to 350°. Stir together the flour, cinnamon and nutmeg. In large mixing bowl, beat shortening for 30 seconds. Add brown sugar; beat until light and fluffy. Beat in eggs. Add flour mixture alternately with milk, beating well after each addition. Stir in oats, raisins and nuts. Drop from a spoon onto ungreased baking sheet. Bake at 350° for about 8 minutes, or until barely brown.
Blend well in blender or mixer. Recipe may be cut in half. Makes approximately 1 cup. Serve with strawberries, cut up melons, sliced apples, pineapple, bananas, etc.
Combine ingredients; mix until fluffy. Store in refrigerator at least one hour to develop flavor.
Melt butter; add marshmallows when butter is warm. Mix until all is melted. Pour into a large pan and mix in nuts, popcorn and then M&M's. Mix well and press down into angel food pan. Let cool. Turn out on cake plate. Keep at room temperature. It's ready to eat.
Beat egg whites until stiff. Gradually add sugar and salt. Add vanilla and fold into coconut and corn flakes. Drop by teaspoon onto greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
In a 9 x 12-inch casserole (round or flat), layer lettuce (1-inch deep) and remaining vegetables in order listed. Spread mayonnaise over top. Sprinkle freely with Parmesan cheese. Decorate as desired with cherry tomatoes. Serves 8.
Cook chicken with onion, celery leaves, 1 teaspoon salt and 1/2 teaspoon pepper. Strain stock. Cut chicken into small cubes. Cook spaghetti per package directions. Drain. Wash, drain mushrooms, slice. Saute 5 minutes in 1 tablespoon butter, combine with spaghetti. Melt remaining 3 tablespoons butter. Stir in flour smoothly. Stir chicken stock, cook until thickened. Remove from heat. Stir in cream, add sherry a little at a time. Start oven at 375°. Grease 2 quart casserole. Combine sauce and chicken with spaghetti, sprinkle grated cheese over all. Bake 25 minutes or until top is lightly browned. Makes 8 servings.
Put chicken in a pan and cover with water; put in salt and boil until tender. Remove chicken (reserve liquid in pan) and cut into bite-sized pieces. Cook vegetables in 2 cups of the reserved chicken broth, boiling on low for 6 minutes. Drain vegetables; mix with chicken, cheese soup, pepper and chives. Pour into 2 1/2-quart casserole dish that has been sprayed with Pam. Bake at 350° for 25 to 30 minutes. Serves 6. Preparation time: 1 hour 15 minutes.
Mix cold. Slice cucumbers 1/4-inch thick. Slice onion 1/8-inch thick. Place both in a large nonmetallic bowl. Combine remaining ingredients. Pour over cucumbers and onions. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving.
Mix dry ingredients in very large bowl. Add eggs, oil, buttermilk and molasses; mix and store in refrigerator overnight. Will keep six weeks. Do not freeze dough. Fill muffin tins 2/3 full. Bake at 375° for 15 to 20 minutes.
Bake cake according to package directions. Cool. Crumble 1/2 of 1 layer cake in bottom of punch bowl; add some pudding, cherries, pineapple, bananas and nuts. Crumble other 1/2 of 1 layer and repeat. Continue until punch bowl is full. Top with Cool Whip and sprinkle with nuts. Refrigerate.
Mix well. Freeze to a slush. May also freeze in small container and when partially thawed, put in a blender.
Pour vinegar into bottom of crock-pot. In large bowl, mix applesauce, sugar, candies and cloves. Pour into pot. Cover with a wet cloth. Do not use lid. Cook on high for 4 hours. Stir occasionally. Pour into hot jars and seal. Makes 4 pints.
Melt 1 stick of oleo and mix with the package of dressing mix until crumbly. Cook squash and onion in small amount of salted water 5 minutes. Drain liquid. Add cream of chicken soup and 1 cup sour cream to squash. Mix well. Place half of dressing in bottom of 9 x 13 x 2-inch dish, then add squash mixture. Cover top with remaining dressing mixture and bake at 300° for 30 minutes.
Cook chuck until almost done. Drain. Add tomato paste, onion, salt and pepper to taste. Add 6 ounces of water and simmer 15 minutes. Add chili powder. Put beans in cooker and simmer. Add meat mixture and simmer 15 minutes. Serve with crackers and shredded cheese.
Tear greens into bite sized pieces and place in mixing bowl, adding sprouts and water chestnuts. Cut bacon into small pieces and cook over medium heat until crisp, do not drain. Add onion, vinegar, ketchup and sugar to bacon and drippings, stirring to combine. Cook and stir till mixture is heated through. Remove pan from heat, stir greens into pan, stirring until spinach is slightly wilted. Turn into salad bowl and serve warm.
Season chicken parts with salt, pepper and garlic salt. Dip chicken in flour. Brown chicken in pan with butter. When browned, pour orange juice in pan to almost cover chicken. Simmer until orange juice thickens into sauce. Serve over rice.
Cook rice in water according to directions on box. Saute onion in margarine. Add broccoli and simmer until tender. Mix soup and chunks of cheese. Mix ingredients lightly. Place in baking dish. Top with croutons. Bake at 350° for 25 minutes.
Mix cream cheese and sour cream together and spread on round platter. Pour taco sauce over cheese mixture evenly. Shred lettuce and put on top of taco sauce. Put diced tomatoes on top of lettuce. Next, put diced onions on top of tomatoes. Spread shredded cheese on top of onions.
Brown meat; drain fat. Add garlic, onion, salt, pepper, tomato paste and water. Simmer for 45 to 60 minutes. Cook noodles as directed. Mix eggs in cottage cheese. Spread part of sauce in dish, then layer of noodles, sauce, cottage cheese and Mozzarella cheese, then repeat. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes.
Melt 1 stick oleo in Pyrex dish in microwave. Place 1 tablespoon filling in center of tortilla, roll up and place in oleo in dish. Roll all 10 tortillas. Mix water, sugar and vanilla. Heat this mixture until sugar has dissolved and pour over tortillas. Cook in oven at 350° for 40 minutes or until brown and bubbly. Top with Cool Whip.
Combine all ingredients except pecans and mix well. Shape into a ball and roll in pecans. Prepare a few hours ahead so flavors can blend. Great on any crackers.
Cream together margarine and sugars; add egg yolk and blend well. Add flour and pecans. Mix well. Form dough into small balls and press flat with floured fork on ungreased cookie sheet. Bake at 375° until lightly browned, about 8 minutes.
Put everything into blender. Mix well. Pour into 9-inch well-greased pie pan. Bake at 350° for 45 minutes or until custard is set.
Mix and bake at 350° for 1 hour. Stir after 1/2 hour of baking. You can sprinkle a little garlic powder on before cooking.
Mix ingredients in gallon jug. Fill the rest of gallon jug with water. Shake well.
Combine all ingredients and shape into a round or oval loaf. Place in microwave-safe dish; cover with wax paper and microwave on High for 10 minutes, turning dish after 5 minutes of cooking. Drain and cover with foil. Let stand 10 minutes before serving. Yields 4 to 6 servings.
Brown meat, onion, salt & pepper, and whatever seasonings desired. Layer beef, frozen vegetables, then tater tots in a greased casserole dish. Mix can of soup with milk and pour over top. Bake uncovered at 350° for 1 hour.
Make a crumb mixture of the flour, salt, baking soda, brown sugar and oatmeal. Cut the shortening into the crumb mixture. The mixture will be dry. Spread half of the mixture on the bottom of a greased 9 x 13-inch Pyrex baking dish or greased metal pan. Arrange the apples over the mixture. Dot with butter. Sprinkle the cup of sugar over the apples. Sprinkle cinnamon over all. Cover apples with remaining crumb mixture; pat mixture over apples. Bake for 45 minutes at 350°. Cool; cut into 3-inch or larger squares. May be used as a dessert with a scoop of vanilla ice cream or whipped topping.
In a large mixing bowl, combine the celery, green pepper, scallions, parsley, crabmeat, 1 1/2 cups crushed crackers, salt, mustard, few drops of Tabasco sauce, cream and 1/2 cup melted butter. Mix together gently but thoroughly. Spoon mixture into buttered seafood shells (can purchase at Pier 1), sprinkling the remaining cracker crumbs equally between the portions. Dribble the remaining butter on top. Bake at 350° about 15 minutes or until golden brown. Serve immediately. Serves 6.
Marinate steaks in sauce-oleo mixture for 30 minutes to several hours in refrigerator. Cover and bake in 350° oven for 10 minutes for each 1/2-inch thickness.
Dissolve jello in water. Add marshmallows and place over low heat, stirring until completely dissolved. Add pineapple juice and let set until partially jelled. Add pineapple, cottage cheese and whipped cream. Stir as little as possible to mix and pour into mold. Chill until firm. You can add 1/2 cup chopped pecans to this salad if you like them (I think it really makes it better). If you don't want to put this in a mold, you can pour it into a 9x13x2 pan and cut into squares to serve. This is another good company dish. It can be done in advance and forgotten until serving time.
Combine cornstarch, lemon juice, lemon rind and sugar. Beat egg yolks and add to first mixture. Gradually add boiling water. Heat to boil over direct heat for 4 minutes, gently stirring constantly. Pour into baked pie shell. Beat egg whites until stiff, not dry. Gradually add powdered sugar. Spread on top of lemon filling. Bake at 425° for 4 to 5 minutes. Cool away from draft.
Combine yeast, 1 tablespoon sugar and 1 cup of warm water. Combine 1 cup sugar, eggs, shortening, 4 cups warm water and salt. Add yeast mixture and flour, alternating. Mix and add enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead in enough flour until smooth and elastic (takes a lot of flour). Put dough in greased bowl. Cover and allow to raise until double. Punch down and allow to raise again. Do this every hour for about three times. Shape into loaves or rolls; place in greased pans. Refrigerate overnight. Bake in the morning at 350° for about 30 to 40 minutes or until golden brown.
Mix well first 5 ingredients. Remove 1/2 cup of mixture into small bowl and add cinnamon and nuts; set aside. To rest of mixture add remaining ingredients. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle nut topping on batter. Stir around on top with fork. Bake at 350° for 25 to 30 minutes.
Season chicken with salt and pepper and onion and garlic salt. Flour and fry until lightly browned. Drain chicken. Pour oil from skillet and saute onion and celery. Add bouillon and Kitchen Bouquet. Add water and rice. Place chicken on top and cover tightly. Place in oven for about 30 minutes at 400°.
Beat egg and milk together in one bowl. Mix cornmeal, flour and Ranch mix in a separate bowl. Dip fish in egg mixture and then in cornmeal mixture. Fry in medium heat until done.
Preheat oven to 350°. Cream together shortening and sugar. Add, while using mixer, bananas, milk, eggs, flour, baking powder, salt and nutmeg. Fold in chopped nuts. Pour mixture into well-greased pans. Bake at 350° for 30 minutes if in loaf pan. Bake for 15 minutes for muffin tins.
Mix cottage cheese and dry jello in bowl. Fold in Cool Whip. Refrigerate until ready to serve.
Pick over and wash the berries carefully. Place in saucepan with the boiling water. Boil until all the berries have burst open, about 10 minutes. Pour into sieve and mash through as much of the pulp as possible. Add the sugar. Return to heat and bring slowly to full rolling boil, stirring constantly so that all the sugar is dissolved. Boil until the mixture falls in a sheet from the spoon, about 5 minutes. Pour at once into heat resistant glass dish. Chill until set. Serve with meat, fish or poultry. Serves 6.
Mix together until crumbly. Add water. Roll out onto floured board for 8-inch pie plate.
Sift all ingredients. Beat corn meal, egg and Crisco until smooth. Add dry ingredients and milk. Beat 2 minutes; add 1 to 2 cups corn and fold in. Grease 8-inch pan. Bake at 400° for 20 to 25 minutes, until center is done.
Brown beef. Add next 4 ingredients and place in a 1 1/2-quart casserole. Cut biscuits in half and place on top of mixture, cut side down, around the edge of the casserole dish. Top with cheese. Bake at 350° for 25 to 30 minutes.
Thaw bread slightly; break 1 loaf into small pieces. Place in layer in greased 9 x 13-inch pan. Melt margarine. Add dry pudding, brown sugar, cinnamon, milk and nuts. Bring to boil; stir constantly. Cool slightly and pour mixture over rolls evenly. Break other loaf into smaller pieces and place on top of other layer. Let rise in warm spot until it reaches top of pan. Bake in preheated oven at 350° for 30 minutes. Flip over on cookie sheet immediately.
Cut up ham to fit into crock-pot. Add water to cover ham; add orange juice and brown sugar and cook on high for 2 to 3 hours. Lower heat and cook until desired tenderness is reached.
Dissolve yeast in warm water; mix sugar, eggs and oil well. Add flour and salt; add warm milk. Stir and mix well. Add yeast mixture and blend until smooth. Place in warm place. Let rise for 1 1/2 hours.
Bake cake according to directions. While cake is still hot, use fork to make holes in top of cake. Mix condensed milk and cream of coconut. While cake is still warm, pour milk mixture on top. Let cake cool completely. Can even be stored in refrigerator overnight. Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip. Best coconut cake you've ever tasted.
Brown meat in oil. Remove meat from skillet. Add gravy mix and water. Bring to a boil, stirring. Stir in remaining ingredients. Add meat and pour into a 1 1/2-quart casserole. Cover and bake at 350° for 1 1/2 hours. Remove leaf and serve over noodles or mashed potatoes.
Mix shrimp, soup, mayo and milk. Add crabmeat; mix well. Add noodles and 1/2 cup cheese. Spread in baking dish. Top with 1/2 cup cheese. Cover and bake 25 minutes at 350°. Remove from oven; top with onion rings and bake 10 minutes more.
Stew chicken until it falls off bone. Remove from bone and set aside. Use 2 cans of broth for simmering onion until tender. Mix cream of chicken and cream of mushroom soups. Add margarine and blend together until smooth.
Boil 2 cups water and 2 cups of sugar for 10 minutes. When cold add 3 cups cold tea, 1 cup lemon juice, 1 cup orange juice, 1 can crushed pineapple, juice and all, 1 small bottle maraschino cherries and mix well together. When ready to serve, pour over ice cubes and pour in 2 large bottles ginger ale.
Cut salt pork into tiny cubes. Cook with onions and carrots for 10 minutes without browning. Stir in cabbage; cut into 1/2-inch slices. Cook 10 minutes. Add and stir all remaining spices and ingredients. Place in covered casserole. Bake at 325° for 3 to 3 1/2 hours.
Put water and oil in mixer bowl, attach bread hook. Mix about 5 pounds flour and other dry ingredients together in a small pan then add gradually to water with mixer speed set on low. Keep adding flour until the dough is quite stiff then set speed on medium and let mix for a few minutes. Divide dough into 3 batches and knead until it is not sticky. Put into large oiled pan to rise until pan is full, then make into rolls. Let rise again. Makes 480 rolls. Bake at 350°.
Melt chips and peanut butter in double boiler. Stir well. Pour over corn flakes. Drop on waxed paper.
Cook and drain spinach. Cool. Combine and blend with other ingredients. Chill for one hour.
Saute celery, onion and pepper in butter; add turkey, cream, broth, seasonings and spaghetti. Top with buttered crumbs. Cook in slow oven until mixture bubbles and crumbs brown, about 30 minutes. Serve with cranberry mold.
Mix all ingredients together except margarine. Pour into a greased casserole dish. Top with margarine. Bake until brown at 350°.