HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter, sugars, egg and peanut butter. Add dry ingredients and vanilla. Press into 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Remove from oven and cover immediately with chocolate chips. Let stand 5 minutes, then spread evenly.
Peel and boil potatoes; drain and mash (with margarine and a small amount of milk). Mix in the remaining ingredients. Place in buttered casserole; top with butter or margarine and paprika. Bake at 350° for 30 minutes.
Beat egg whites in small mixer bowl at medium speed. When fluffy, add cream of tartar and salt. Increase speed to medium high and beat until soft peaks form. Add sugar, 1 tablespoon at a time until sugar is completely mixed. Add vanilla and increase speed to high. Beat until stiff. Preheat oven to 225°. Squeeze caps and stems with pastry bag. Sprinkle caps with cocoa powder and bake for 1 hour at 225°. Turn off oven and let meringue cool in oven about 1 hour, then remove from pan.
Mix all ingredients together, except pork chops. Pour mixture over the pork chops. Cook, uncovered, at 350° for 40 minutes, or until pork chops are tender. Makes 6 servings.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs; beat until light and fluffy. Add flour mixture; mix well. Add rolled oats, vanilla and chocolate bits. Dough is crumbly. Roll into small balls (1-inch). Bake on greased cookie sheets, about 15 minutes, at 350°. Makes about 7 dozen.
Add a little of 3 cups of chicken broth and strain. Add to rest of broth and about 1/4 cup oil. Heat.
Combine all ingredients, except chocolate Kisses, in large mixer bowl. Mix on lowest speed until dough forms. Shape into balls using rounded teaspoon of dough. Roll balls in granulated sugar. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes. Top each cookie immediately with a chocolate Kiss. Press down firmly until cookie cracks around edges.
Mix all this together and pour into a buttered 9 x 12-inch baking dish. Bake at 300° for 1 1/2 hours.
Combine and cook over very low heat, stirring constantly until dough is stiff and hard to stir. Remove from heat and add scent (peppermint, extracts) if desired. Knead immediately. Store in airtight container. Keeps 4 to 6 weeks.
Combine flour and soda; set aside. Combine butter, sugars, vanilla and pudding mix in bowl. Beat until smooth and creamy. Beat in eggs; gradually add flour mixture. Stir in desired amount of chocolate chips. Bake at 375° for 8 to 10 minutes.
Spray chicken with butter flavored cooking spray (front and back). Sprinkle with seasoned salt. Bake at 400° for 30 to 35 minutes. Drizzle each breast with 1/2 teaspoon honey. Bake an additional 2 to 3 minutes and serve.
Pour boiling water on raisins and let stand until ready for use. Roll cracker crumbs into a fine dust. Add spices. Cut marshmallows into small pieces; whip the cream. Add to pickle juice. Add all ingredients and mix well. Be sure all cracker dust is absorbed.
Drain beans and combine. Add green pepper. Combine sugar, vinegar and salad oil. Pour over vegetables. Add salt and pepper; toss. Chill several hours or overnight. Toss before serving.
Drain fruit cocktail and put in a medium bowl. Add Cool Whip and chopped pecans to the top of fruit cocktail. Refrigerate for 30 minutes. Makes approximately 4 servings.
In skillet, combine syrup and margarine. Simmer for two minutes. Add potatoes. Cook on low heat, uncovered, for 10 minutes, turning potato frequently to glaze.
Heat oven to 325°. In medium saucepan heat 1/4 cup sugar and the butter. Heat on low until butter is melted, stirring occasionally. Stir in graham cracker crumbs. Press mixture evenly over bottom of a 13 x 9-inch baking pan.
Saute sausage and drain. Beat eggs with milk and salt. Layer bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake 45 minutes at 350°. Serves 8.
Break bread into small pieces and rinse quickly under hot water. Do not soak the bread. Put into large mixing bowl. Add all ingredients and stir, mixing well. Place into buttered pan that will hold all the ingredients. Place foil over the dish and seal well at the edges. Bake at 375° for about 1 hour.
Cream together the cheese and sugar. Add peanut butter and mix well. Slowly add milk. In separate bowl, whip the whipping cream until it forms peaks. Fold together and put in an 8-inch graham cracker shell. Keep in freezer. Before serving, swirl on fudge and sprinkle with chopped peanuts.
In small mixing bowl, combine pineapple juice, orange juice, vegetable oil, vinegar, dry mustard, cloves and ginger; mix well. Place ham in glass dish. Pour mixture over ham, cover; refrigerate overnight. Drain ham, reserving liquid. Place ham in shallow baking pan. Bake according to ham instructions, basting every 10 minutes with reserved liquid. Before serving, garnish with parsley and cherries.
Cook sugar, syrup and vinegar to 300°, using a candy thermometer. Remove from heat and stir in soda. Pour on greased pan to cool and then break apart and dip in melted chocolate and paraffin as before.
Combine all ingredients in a microwavable dish. Microwave for 12 to 15 minutes. Serve with tortilla chips. Serve warm.
In small bowl, mix dill, Parmesan cheese and salt. Set aside. Melt butter in large frying pan or stock pot. Add cereal and stir until lightly brown. Sprinkle with cheese mixture and gently stir. Serve as party snack. May be prepared ahead. Keeps well. Serves 12.
Sift flour and baking powder in bowl. Add water and mix well. Roll out and cut like dumplings. Bake until done.
Combine beef, crumbs, onion, egg, salt and 4 teaspoons Worcestershire sauce. Divide in 6 parts. Shape each part around each cheese strip. Wrap a bacon strip around each log. Brush with remaining Worcestershire sauce (leaving enough to baste once more). Bake at 475° for 15 to 18 minutes in oblong glass baking dish. Drain on paper towels before serving.
Brown meat; drain. Add pepper, celery and onion; saute until vegetables are tender. Add soup and tomatoes; mix well. Pour this mixture over the rice in a shallow baking dish. Bake at 350° for 45 minutes.
Place Dole slices in a baking dish. Sprinkle with lemon juice, nutmeg, cinnamon and brown sugar. Bake 10 minutes in a 400° oven. Serve warm, showered with coconut. A beautiful dessert by itself. Sensational with Cool Whip or vanilla ice cream. Serves 6 people.
Saute onion in butter. Add mushrooms; cook 5 minutes. Cut squash in half lengthwise; scoop out and chop centers. Mix chopped squash with everything, except bacon. Fill shells; top with bacon. Place on cookie sheet; cover with foil. Bake at 400° for 30 minutes. Uncover and bake 15 minutes longer. Serves 12. (Can be made ahead and baked at the last minute.)
Do not peel cukes. If seeds are large, take them out. Leave the small ones in. Put vegetables through a food chopper. Sprinkle a handful of canning salt over these and let stand overnight. In morning, drain and add sugar, vinegar, turmeric, celery seed and mustard seed. Boil 30 minutes.
Cook pineapple, cornstarch and sugar until clear, stirring constantly. Cool and pour in unbaked pie shell.
Brown rice in hot oil. Add ingredients. Cover; simmer about 20 minutes. Remove lid to allow mixture to dry out.
In a saucepan, melt 1 stick margarine. Remove from heat. Add all ingredients. Put in 9 x 13-inch pan. If desired, sprinkle with cinnamon and sugar. Bake for 30 minutes at 350°. When cool, cut into bars.
Blend buttermilk into pudding mix, using medium speed of mixer. When smooth, blend in topping. If consistency of mixture seems too thick, add a little more buttermilk. Fold in fruit cocktail and mandarin oranges, reserving half a can of oranges for garnish. Add colored marshmallows to mixture, if desired. Swirl a design on top of salad with a tablespoon. Gently arrange balance of mandarin orange slices in swirled design on top of salad.
In large skillet, saute onion and garlic in oil until tender. Add squash, tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until corn is tender. Yields 12 servings.
Thaw out potatoes before using!!! Mix all ingredients together, except saving out 1 cup of shredded Cheddar cheese. Bake in a 9 x 13-inch pan. Bake 2 hours at 300° or 1 hour at 350°. One-half hour before done, sprinkle remaining cup of cheese over top.
Mix first 4 ingredients together in pan. Let come to a boil and boil for 10 minutes. Cool completely. Add oranges and Cool Whip. Refrigerate. A small can of crushed pineapple added to this is also good.
Combine cheese and butter in saucepan; stir over low heat until cheese is melted. Remove from heat; stir in sour cream, onion, salt and pepper. Add potato, mixing gently. Pour into buttered quart casserole. Dot with 2 tablespoons butter. Bake at 350° for 30 minutes.
Melt cheese in double boiler, stir in raw sausage. Mix well. Add Bisquick. Remove from heat. Roll into balls, about 1 inch thick. Bake for 15 minutes at 350°. Yields about 100 balls.
Combine all ingredients in a casserole. Bake 1 hour at 350°.
Cut off tops of green pepper, remove seeds and scallop edges. Precook peppers in boiling salted water 5 minutes and drain. For crisp peppers, omit precooking. Sprinkle inside of cups generously with salt.
Mix artichokes, mayonnaise and cheese together. Sprinkle paprika on top. Bake at 350° for approximately 30 minutes until bubbly.
In a large skillet, brown ground beef; drain. Add next 8 ingredients. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Spoon 4 tablespoons of meat mixture on side of each tortilla. Top with 3 tablespoons cheese. Roll up. Wrap each one in paper towel, then in foil. Heat 1 minute in foil.
Mix first 3 ingredients. Press into a 9 x 13-inch pan. This will be a dry mix.
Mix and roll in strips, 3-inches long. Slash in middle and fry. (You can also take canned biscuits and roll out with rolling pan and fry.)
Cook rigatoni. Thaw peas. Mix all ingredients together and chill. Recipe may be cut in half.
Fry hamburger or ground chuck until light brown. Drain and set aside. In boiling water, place macaroni. Cook according to package. Drain. Using the same cooker, add hamburger to macaroni mixture along with enough tomato juice to cover macaroni mixture completely. Add sugar and stir well. Let mixture simmer on warm until the macaroni takes on the flavor of the tomato juice. Can add onions or green peppers if desired, but not necessary. Serves 8.
Mix oil and sugar together. Add eggs. Mix mashed bananas in; mix in all dry ingredients. Place in a 13 x 15-inch cake pan. Bake at 350° for 45 minutes or until done.
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can; repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of tugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open second quart if necessary. Add 2 erge leggs, 2 cups fried druit and beat again until high. If druit gets stuck in the beaters, just pry it loos with a drewscriver. Sample the rum again, checking for tonsisticity. Next, sift 3 cups baking powder, a pinch of rum, a seaspoon of toda an a cup of pepper or salt (it really doesn't matter). Sample the rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar, or whatever color you can find. Wix mel. Grease the oven and tun cake pan to 350 gredees. Now pour the whole mess into the oven. Maybe it would be better to forget the coven and the ake. Just check the rum again and bo to ged.
Slice cookie dough 1/8 to 1/4-inch and bake in pizza pan according to directions at 375° for 12 minutes. Cream cheese, sugar and vanilla. Spread over baked cookie.
Mix all ingredients and bake in a greased Bundt pan or 3 small loaf pans. Bake in 350° oven for 40 to 45 minutes.
Brown skin on pigs feet by holding over gas flame. Wash and scrape well in warm water. Place in kettle and add enough water to cover well over the meat. Bring to boil and skim the foam. Lower heat and simmer slowly. Add garlic, salt, whole peppercorns, onion and paprika. Simmer until meat is tender and separate from bones, about 4 to 5 hours or 45 minutes in pressure cooker.
Cream shortening with sugar. Beat in eggs and applesauce. Sift together flour, baking powder and soda, salt and spices. Blend into applesauce mixture. Add chopped nuts and raisins; mix well. Fill clean greased or oiled wide mouth pint jars with prepared batter. Bake open jars about 60 minutes in oven at 325°. When done, quickly remove one hot jar at a time and clean sealing edge. Immediately apply and firmly tighten a two piece wide mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled cake may be stored with other canned foods or in freezer. Cake is safe to eat as long as jars remain vacuum sealed. Yields 8 wide mouth pint canning jars.
Wash cukes; leave on skin, then slice thin. In a bowl, combine vegetables; sprinkle with salt and celery seed. Stir gently and allow to stand 1 hour. Dissolve sugar in vinegar; pour over vegetables and stir to blend. Cover and refrigerate. Ready in 2 to 3 days.
Cook together first 4 ingredients. Pour into large baking dish and add remaining ingredients. Use 1 cup stuffing mix for topping. Bake at 350° for 25 minutes.
Beat the butter with the sugar until creamy. Add the eggs; beat 5 minutes more. Add the flour, cinnamon and soda; beat 3 minutes more. Fold in fruit and nuts. Place in a high 9-inch pan with a removable bottom, buttered and floured. Bake in moderate 350° oven for 1 1/2 hours.
Cook fettucini as directed on package. Drain, rinse and set aside. Combine margarine, garlic and onion in 4-cup glass measure. Microwave on High for 2 to 3 minutes or until just about tender. Stir flour, bouillon, basil, nutmeg and pepper. Blend in milk. Microwave on High for 5 to 6 minutes or until mixture boils and thickens slightly, stirring once. Stir in seafood and Parmesan cheese. Set aside.
Grease 9 x 13 pan. Layer pecans on bottom. Layer coconut over pecans. Mix cake according to directions. Pour over pecans and coconut. Melt cream cheese and butter together. Mix with powdered sugar. Pour on top. Bake at 350° for 40 to 45 minutes. Cake will look like an earthquake has hit it.
Preheat oven to 400°. Butter a 2-quart souffle dish; sprinkle bottom with cheese. Melt 2 tablespoons butter; add lemon juice and defrosted spinach. Add salt and pepper. Separate eggs; beat yolks into spinach sauce, one at a time, with a wire whisk. Set mixture aside.
In a mixing bowl, cream butter and sugar until smooth. Add egg; mix well. Gradually add dry cake mix and corn flakes. Set aside 1 1/2 cups for topping. Press remaining dough into a greased 13 x 9-inch pan. Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Clean London broil with clear water. Coat meat with oil. Sprinkle both sides liberally with Accent, garlic powder and Lawry's. Cover with fresh crushed black pepper until every piece of meat is peppered. Marinate for at least 1 hour (4 hours recommended). Heat grill (hot as it will get.) Sear first side until well charred; turn and sear 2nd side the same. Cook until preferred doneness. Let sit for 5 minutes before slicing sections. Cut the meat and slice into 1/8 inch strips (cut across the grain). Pour juice from cutting board over cut meat. Serve as soon as possible.
Put fish in blender. Add cream cheese, horseradish, pepper sauce, lemon juice, onion and parsley (saving 1/4 of parsley). Blend. In separate bowl, combine potato chips with remaining chopped parsley. Cover fish mixture with potato chip mixture. Completely chill before serving. Serve with bread, crackers or raw vegetables.
Heat nectar; pour over jello. Add frozen orange juice. Divide mixture in half. Add sour cream to second half. Let first half set, then pour on second half. Refrigerate until completely set. Cut into squares or spoon out.
Layer cheese in pie shell. Layer onion, ham and broccoli. Mix milk and eggs. Pour over other ingredients. Bake at 325° for 40 minutes.
Heat oven to 425°. Grease square 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Blend all ingredients about 20 seconds. Beat vigorously one minute. Pour into pan. Bake 20 to 25 minutes or until golden brown. Serves 9 to 12.
Spread crushed graham crackers in 9 x 13-inch pan. Cover with mixed pudding, chill. Layer bananas, Cool Whip, strawberries and pineapple. Refrigerate until ready to serve.
Cook pudding according to package directions. Let cool. In a large bowl, tear half of cake into bite size pieces. Pour half of pudding over cake. Tear the remaining cake in pieces and pour remaining pudding over this. Spread Cool Whip on top making a "well" in center. Pour pie filling in "well" and over top. Chill at least 2 hours. You can try it with blueberry or strawberry pie filling.
Cook until thick the egg, vinegar and sugar. Add cheese, mango and cheese (you may want to double).
Combine zucchini, onions, red peppers, green peppers, salt and ice cubes. Let stand for 3 hours. Then squeeze and drain off all water.
Mix all ingredients together and stuff the rabbit. Sew up and place in a baking pan with strips of bacon over back of rabbit. Roast at 400° for 10 minutes. Pour 1 1/2 cups water over the rabbit and bake for about 1 hour. Remove bacon and cook until brown.
Brown beef, onion and celery. Add remaining ingredients, except noodles. Mix and bake at 350° for 35 minutes. Sprinkle with chow mein noodles for the last 5 minutes of baking time.
Melt butter in a large saucepan and saute the onions, garlic and celery for five minutes. Add flour and blend well. Over low heat, add cheese and milk, constantly stirring. Heat thoroughly, but do not boil.
Brown onion, parsley and ground sirloin until lightly brown. Slice potatoes on top. Add catsup and water. Cook until potatoes are soft. Add peas and cook for 5 minutes longer.
Combine and let stand in refrigerator for several hours before serving. Just before serving, add 1 can shoestring potatoes.
Dissolve gelatin in boiling water in a large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate 1 1/2 hours or until thickened. Stir in orange and walnuts. Spoon into 5-cup mold. Refrigerate 4 to 5 hours or overnight.
Combine strawberries, orange juice and pineapple juice. Add enough water to make 3 gallons. Add remaining ingredients. Mix well and combine all. Put in freezer. Serves approximately 100.
Shred cabbage fine, also pepper and onion. Place oil, vinegar, sugar, salt and celery seed in pan. Stir until it boils and is dissolved. Pour over cabbage mix. Cover and let set until cool, then refrigerate. The longer it sets, the better.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Wash and peel yams. Cut lengthwise in 1/4-inch thick slices. Place in baking pan. Cover with 3/4 cup water and boil until tender, but not soft. Sprinkle slices with sugar, salt and nutmeg. Dot with butter; bake until syrup forms, 20 to 30 minutes.
Brown and season meat to taste. Mix Ro-Tel and soup together in separate bowl. Line bottom of large bowl with 6 of the tortillas. Layer 1/2 meat, beans, cheese and soup mixture. Layer tortillas and repeat ingredients. Bake in oven at 350° for 1 hour, or microwave on High 30 minutes (turning after first 15 minutes).
Stir first 4 ingredients into bowl. Melt margarine and mix with cocoa and water. Bring to rapid boil and pour over dry ingredients. Add buttermilk and eggs. Bake in cookie sheet pan with edge at 350°. Bake 15 to 20 minutes.
Bring first five ingredients to boiling. Simmer until tender. Add cheese and butter. When cheese melts, add milk. Thicken slightly.
Melt butter in heavy medium saucepan. Add remaining ingredients, except chicken, and simmer 1 hour, stirring occasionally.
Melt butter in separate pan. Combine all other ingredients, except noodles, and add melted butter. Cook over low heat for 20 to 30 minutes. Pour over cooked noodles.
Crush Doritos; mix soups, chili, chicken, onion and picante sauce. In a large casserole dish, layer Doritos, chicken mixture and cheese, then repeat. Heat for approximately 8 minutes in microwave. Serves 8 to 10 adults or 2 teenagers.
Cook ground beef, bacon and onion. Drain and add rest of the ingredients. Bake at 350° for 1 hour.
Mix salad dressing and seasoning. Pour dressing mixture over chicken. Cover; refrigerate at least 1 hour (I do this part the night before). When you're ready to cook, place chicken breasts on grill over medium -hot coals (or greased rack of broiler pan). Grill or broil for 10 to 12 minutes on each side or until tender. Makes 4 servings.
Bring water to a rolling boil. Add flour all at once. Stir until a ball forms. Beat in eggs, one at a time. Spread in a 15 x 10-inch jelly roll pan. Bake 20 minutes at 400°. Remove from oven. Flatten crust and let cool.
Cut, core out and wedge cabbage thin. Boil in salted water for 10 minutes. Layer in casserole dish the cabbage, dressing, soup and cheese. Bake for 30 minutes or until tender at 350°.
In a heavy skillet, saute mushrooms in butter until lightly browned (about 2 minutes). Blend sour cream, flour, salt and pepper together and stir into mushrooms until just bubbly. Turn into shallow baking dish. Sprinkle with Parmesan cheese and parsley and bake in preheated 425° oven for about 10 minutes.
Cook pasta and drain. Add the beaten eggs and toss. Add bacon or salt pork which has been sauteed and browned. Toss all together and add cheese.
Dissolve each: cherry, orange, lime and black-raspberry jello in 1 1/2 cups of boiling water for each (equals 6 cups water).
Combine beef, bread crumbs, egg and 2 tablespoons steak sauce. Mix and shape into 1-inch meatballs. Brown in oil in skillet. Drain fat from skillet. Combine 1/3 cup steak sauce, brown sugar and butter with meatballs in skillet. Simmer, covered, for 15 minutes or until done. Makes about 2 dozen.
In a 3-quart saucepan over medium-high heat, cook cranberries, raisins, sugar, apple juice, ginger and orange peel for 5 minutes, stirring until cranberries pop and sugar is dissolved. Reduce heat to low and simmer, covered, 15 minutes longer.
In large bowl, layer the cabbage, bananas and tangerines. Drain pineapple, reserving 2 tablespoons juice. Place pineapple over the tangerines.
Place one tortilla on lightly greased rimmed baking pan and sprinkle evenly with 1/2 cup each Jack and Cheddar cheese. Sprinkle 1 tablespoon each of chilies and onions and 1 to 2 teaspoons olives. Lightly sprinkle with Mexican seasoning or salsa. Cover with tortilla and repeat layers until you have used 4 tortillas. Top the pile with 1 more tortilla and brush it with melted butter/margarine. Make second stack like first. Bake uncovered in a 400° oven until browned, 25 to 30 minutes. Cut as desired.
Mix dry ingredients, add mayonnaise and cut with flour cutter until flour looks coarse. Then add water and lightly blend and shape into biscuits. Makes 4 large or 6 small biscuits.
Pound chicken between 2 pieces of waxed paper to even thickness. Sprinkle with salt and pepper. Heat 1 tablespoon of oil and butter in skillet. Cook chicken 4 minutes on each side. Do not overcook; remove to serving plate.
Mix ingredients together. Bake at 375° for 30 minutes. Keeps for up to 6 weeks in the refrigerator. Serve with cream cheese and fruit.
Cook carrots which have been pared and sliced. Drain pineapple chunks and reserve juice. Heat juice; sweeten with brown sugar and cinnamon. Thicken with cornstarch, using some reserved pineapple juice or orange juice. Don't make too thick. Mix carrots, pineapple and sauce and put in casserole. Bake at 350° until bubbly.
Pour undrained pineapple and cherry pie filling into an ungreased 13 x 9-inch dish. Sprinkle the dry cake mix evenly over the fruit; do not mix. Place slices of margarine on top of cake mix. Bake at 350° for 30 minutes. Best served when warm.