HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo. Mix cocoa, sugar and oleo. Add eggs; beat well. Alternate flour and water. Add soda and salt. Beat well. Add sour cream. Bake at 325° for 25 minutes. Use sheet cake pan.
Preheat oven to 375°. In small bowl, combine flour, soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded measuring tablespoon onto ungreased cookie sheets. Bake 9 to 11 minutes, until edges are golden brown. Makes about 5 dozen 2 1/4-inch cookies.
Preheat oven to 350°. In a mixing bowl, combine eggs, sugar, salt, nutmeg, milk and coconut. Mix well. Butter a 1 1/2-quart glass casserole dish. Pour custard mixture into dish. Bake 25 to 30 minutes. Cool.
Mix all ingredients to make stiff dough; knead, roll out and cut into squares. Drop into boiling beef or chicken broth. Cook 10 minutes with lid on; uncover and cook 10 minutes with lid off.
Mix Miracle Whip with sugar until dressing tastes sweet. Thin with half and half cream until consistency of very heavy cream. Pour over remaining ingredients and it is ready to serve. Can be served with hard-boiled eggs or deviled eggs and toast points. Quick and easy lunch.
Thaw spinach. Chop entire bunch of onions, including green tops. Mix all ingredients together. Delicious with vegetable dippers or snack foods.
Brown chicken and onions in large saucepan until golden. Salt to taste. Add just enough cold water to cover chicken and add tomatoes. Bring to a boil, lower heat and simmer 15 minutes. Remove tomatoes; scoop out pulp and add pulp to stock. Mix peanuts or peanut butter into smooth cream with hot stock from saucepan. Add water and peppers. Season to taste. Cook slowly until oil rises to the top of soup. If chicken becomes tender before oil rises, remove chicken to prevent disintegration. Return to pot when soup is cooked. Serves 6.
Mix jello and 1 cup boiling water. Mix cranberry sauce with the other cup of boiling water. Mix the two together and chill until thick. Stir in chopped pecans to this and pour half of mixture into a 9 x 9-inch dish. Let set until firm.
Combine sugar and water in large pan. Cook over medium heat until sugar is dissolved. Stir constantly. Add peanuts. Continue cooking and stirring until all syrup has been absorbed. Spread on lightly greased baking sheet. Bake in oven at 300° for 1 hour, stirring four times. Do not double recipe.
Cook macaroni according to directions. Make mashed potatoes. Saute onions in margarine and butter. In a large casserole dish, arrange the following in layers in this order: 1/2 onion mixture, 1/2 macaroni, 1/2 cheese, 1/2 mashed potatoes, 1/2 macaroni, 1/2 cheese, the remaining 1/2 mashed potatoes with the other 1/2 onion mixture on top. Cover and bake at 340° for 40 minutes.
Cook beans; drain and reserve 1/2 cup liquid. In a 2-quart saucepan, melt butter. Saute onion. Stir in flour and salt until blended. Remove from heat; stir in milk and reserved 1/2 cup liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in ham, eggs, cheese, pimento and parsley. Place beans in baking dish and cover with ham sauce. Sprinkle crumbs over top. Bake in preheated 350° oven for 20 to 25 minutes. Makes 6 to 8 servings.
Combine oil, brown sugar, flour, baking powder, baking soda and salt. Add buttermilk, egg whites, oat bran, oatmeal and wheat germ; mix with spoon to moisten. Stir in blueberries. Fill paper-lined muffin tins 3/4 full with batter. Bake at 400° for 20 minutes or until done. Cool and serve.
Melt margarine and allow to cool. Add sugar, molasses and eggs to cooled margarine. Add dry ingredients to margarine mixture. Mix well and chill overnight. Form into 1-inch balls (dough will be very stiff). Roll balls in granulated sugar and place 2 inches apart on cookie sheet. Bake 8 to 10 minutes at 375°.
Mix all ingredients. Refrigerate. Serve cold with crackers. May be served hot by spreading on crackers then bake at 250° for 20 minutes. This spread will freeze well.
In a saucepan, melt margarine, oil and marshmallows. Pour mixture over popped popcorn. Add M&M's candies and peanuts; mix well. Pack into well-greased tube pan. Let set until firm; turn out onto a plate.
Mix well and put in refrigerator. When ready to serve, pour over ice and add 1 quart club soda. This makes a 45 proof drink and will serve 30 people, 2 drinks each. Watch out.
Preheat oven to 325°. Grease 12 muffin cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually until melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl. Beat with an electric mixer at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill muffin cups 2/3 full. Bake cakes for 5 minutes.
Mix sugar, syrup, peanuts and salt in heavy pot. Cook over medium heat, stirring constantly until peanuts have light parched color. Remove from heat; stir in soda gently but quickly. At once, pour on buttered cookie sheet. Spread and let cool. Break into pieces.
Throughly mix butter and sugars. Gradually mix in softened ice cream until smooth. Keep the mixture in the freezer until needed. Place 1 to 3 heaping tablespoons of mixture into a mug. Add desired amount of rum. Fill the mug with boiling water. Stir well. Top with nutmeg or cinnamon.
On low heat, cook potatoes, onion, garlic and salt and pepper with just enough water to cover; cook until done. Add butter, soups, cream cheese and milk to potatoes. Cook on low heat until thick. Garnish with shredded cheese, bacon bits or chives if desired and serve.
Mix and boil sugar, cream, butter and cocoa until thick. Keep mixing so it doesn't burn to the bottom of the pot and test for thickness by dropping some in a small glass of cold water. When it forms a hard ball, take off stove and add Marshmallow Fluff and mix, then add walnuts. Put in buttered pan and put in cool place.
First, wash that mold off with warm water (for you "city slickers," ham mold does not mean it's no good). Now, cut off the hock end (that's the smallest end) with meat saw. Put ham in cooker (or lard stand) and let soak overnight. You don't have to do this if you're cooking a "store bought" ham. Pour off water and put fresh water over ham with brown sugar. Let ham come to boil and boil for 1 hour.
Saute meat until loose but not brown. Add bell pepper and onions; cook until soft. Add hot sauce to taste, pimentos and garlic powder. Add the Velveeta cheese, cut into pieces. Stir until melted. Serve hot.
Heat applesauce to bubble; remove from heat. Stir in jello until dissolved. Combine with pineapple in serving bowl. Add 7-Up. Refrigerate until firm. Makes a lot. Recipe can easily be cut in half.
Melt in double boiler the chocolate chips and butter. Add the condensed milk, flour, chopped walnuts and vanilla. Drop by teaspoon onto greased baking sheet; bake for 6 to 8 minutes at 375°. Keep the cookie dough mixture at room temperature for easier handling.
Mix all ingredients together and bake at 300° for 1 hour and 20 minutes in a greased tube pan.
Place cinnamon and cloves in percolator basket. Add remaining ingredients to percolator pot. Perk until hot. Serve. May be cooled, refrigerated and heated as needed. Yield: 9 cups.
Mix peanut butter and sugar together. Crumble half of mixture into bottom of pie crust. Prepare pudding as directed and pour on top of mixture. Top pudding with whipped topping and remaining crumbles.
Add chopped green or red sweet pepper to give a good taste. Mix onions, pepper, beans and ketchup. Pour into a baking dish; arrange bacon on top. Bake 30 minutes at 350°.
Chop onion. Brown hamburger and onion together. Drain fat. Add tomato soup and kidney beans. Stir. Add chili powder (more or less to taste). Simmer for 10 minutes on low heat. Serves 2 to 4.
Heat oven to 400°. Beat egg whites until very stiff. Gradually beat in sugar. Fold in chips and walnuts. Grease 2 cookie sheets and put 30 cookies on each. When oven has reached 400°, quickly put trays in oven and shut oven off. Do not open oven for 6 hours or let remain overnight.
Cream margarine with sugar. Beat in the eggs; fold in milk, bread cubes and pineapple. Stir well. Spray 9 x 13 Pyrex baking dish with Pam or other spray. Pour mixture into baking dish.
Pour boiling water over gelatin. Stir until dissolved. Add crushed pineapple, pulp and juice. This will cool the gelatin enough to add strawberries, bananas and pecans. Mix well and pour into individual molds or oblong molds. Refrigerate to congeal. Top with whip cream.
Combine in food processor (or mixer) and process until well blended. Spoon into bowl and refrigerate.
Boil cauliflower and broccoli until barely tender. Melt the butter; add and blend with the flour. Slowly add the warm milk. Cook over low heat until thick and smooth; stirring constantly. Continue to cook as you add the cheese, cook only until the cheese is melted. Pour over the vegetables.
Put browned ground beef in the bottom of a casserole dish. Spread corn over ground beef. Spread potatoes over corn and bake at 375° until potatoes turn gold on top.
Put cream in containers and begin shaking. Keep shaking. You will see the liquid turn to solid and it will sound like a rock is inside of container. When you open lid, all cream will be in a ball. Place butter ball in chilled ice water, excess cream will float away. Chill and serve. Great fun.
Add cucumbers and bring to a boil until they turn to a transparent color. Can and seal.
Brown ground beef, bacon and onion. Drain off fat. Mix together catsup, salt, mustard and vinegar; stir into meat. Mix beans together to create the "Calico" look.
Cook bacon in large skillet; drain and crumble. Pour off all but 1 tablespoon of drippings; add onion and saute until tender. Blend in cornstarch, salt and mustard. Drain beans; keep 1/2 of liquid. Stir reserved liquid into skillet; cook. Stir occasionally with wooden spoon until thickened and bubbly. Stir in sugar and vinegar. Add beans. Heat until bubbly hot. Sprinkle with crumbled bacon and egg.
Wash beans, cover with water and soak overnight. Cover with additional water and cook until tender. Mix flour, onion, garlic and meat; saute in a low salt fat until brown. Add beans, chili pepper and tomatoes to the mixture. Simmer until liquid is consistency of thin sauce or about 30 minutes.
In 1-quart nonstick saucepan, melt margarine. Add onions. Cook over medium-high heat until onions are transparent. Add 1/2 cup water, the dissolved broth and pepper. Bring to a boil. Reduce to low and simmer 15 minutes. Preheat broiler. Set 2 flameproof bowls on baking sheet. Ladle half of the soup into each bowl. Top each with a slice of bread and then half the cheese. Broil until cheese has melted, about 2 minutes.
Sprinkle sugar over sauerkraut and allow to stand 1/2 hour. Stir in remaining ingredients. Cover well and allow to set 24 hours in refrigerator before serving. Makes 6 servings. Keeps well for up to 2 weeks in refrigerator.
Combine all ingredients in crock-pot and cook on low all day. Serve over noodles.
Melt margarine in a skillet. Cut cabbage into thin strips. Cook on low heat until cabbage is tender. Very good!
Melt the butter and saute the scallions and onion until onion is translucent. Do not brown. Add the garlic and cook a few minutes over medium-low heat. Add crabmeat and bread crumbs and toss together. Remove from heat and stir in ginger, parsley and cayenne pepper; cool the mixture to lukewarm. Add egg yolks, salt and pepper. Cover with plastic wrap; set aside. Cut the sheets of packaged dough into fourths; immediately cover with a damp towel to keep dough from drying out. As you work, keep unused layers of dough covered. Place piece of cut dough on a work surface and brush it with melted butter. Place another piece on top; brush it with butter and continue layering and buttering until there are four layers.
Let Jell-O chill to 2/3 consistency. Mix Jell-O with blender until smooth. Stir in (by hand) cottage cheese, pineapple, Cool Whip and nuts. Place in bowl and chill.
Mix 1/3 cup soup, 1/4 cup milk, onion and parsley. Dip chicken in soup mixture, then roll in stuffing. Place in shallow baking dish. Drizzle butter on chicken. Bake for 1 hour in 400° oven. Combine remaining soup and milk; heat. May serve over chicken.
Wash green tomatoes, slice and pack in jars. Put 1 teaspoon salt to each quart. Cover with cold water. Put on rings and flats. Do not seal. Put in cold pack and boil 2 minutes. Take out and seal.
In blender or food processor, combine all ingredients. Blend until smooth. Serve immediately in chilled glasses. Makes 6 to 8 servings.
Combine sugar, margarine and milk in large saucepan. Heat until boiling point. Boil for 5 minutes, stirring frequently. Remove from heat; add peanut butter, marshmallow cream and vanilla. Mix well. Spread in desired pans; cool.
Place eggs in large skillet. Add remaining ingredients, except marshmallows and blend well. Cook over medium-hot campfire, stirring constantly, until thick. Add marshmallows and cook until they dissolve.
Dissolve yeast in warm water; add milk, 1/4 c. sugar, oil, salt and 1 1/4 c. flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn onto lightly floured surface. Roll into an 18 x 12-inch rectangle. Spread butter to within 1/2 inch of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and cut into 12 slices. Combine brown sugar and cream; pour into a greased 9 x 13 pan. Sprinkle with pecans. Place rolls, cut side down, over pecans; cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto serving platter.
Dissolve yeast into lukewarm water. Add to ingredients. Keep in refrigerator until needed. Make into rolls and let rise about 1 hour. Bake at 400° for 12 to 15 minutes or until brown.
Place carcass and water in a large soup kettle. Add onions, bay leaves, salt, pepper, parsley, thyme and garlic. Bring to a boil. Reduce heat and simmer 1 hour. Remove carcass. Add vegetables. Cook 35 to 45 minutes or until vegetables are tender. Add cubed turkey meat. For more seasoning, add 1 teaspoon poultry seasoning. Makes 14 cups.
Mix flour, salt and sugar. Work in shortening like pie dough. Dissolve yeast in evaporated milk as directed on yeast package. Add to flour mixture. Add eggs and vanilla. Keep working and kneading until mixture forms a shiny ball. Wrap in plastic wrap and chill 8 hours or overnight.
Preheat oven to 300°. Grease Bundt pan. In top of double boiler, melt candy bars and butter. Cool. Beat eggs, adding sugar and vanilla. In a large measuring cup, add soda to buttermilk. Add flour and buttermilk to egg mixture. Stir in candy mixture and fold in nuts. Pour into prepared pan. Bake at 300° for 1 to 1 1/2 hours.
Beat first 6 ingredients together for 10 minutes. Mix together remaining ingredients and set aside 3 tablespoons. Fold rest into cake. Pour into ungreased Bundt pan. Sprinkle sugar mix onto top of cake. Bake at 325° for 1 hour.
In a large bowl, mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake for 1 hour at 300°.
Several hours ahead of time, thaw frozen bread dough according to directions on package. Brown beef, sausage, onions and peppers in a 5-quart Dutch oven. Drain. Add ham, pepperoni, Mozzarella cheese and hot pepper cheese. Add enough spaghetti sauce to make mixture pourable but not runny. Set over low heat.
Cook and drain spinach. Mix ingredients and form into balls. Bake at 400° for 6 to 8 minutes. Even if you hate spinach, you'll love these! Makes 36.
Cream butter; add sugar gradually. Cream well. Add eggs one at a time, beating well after each addition. Add flavor, if desired. If butter is of good flavor, omit vanilla. Add sifted flour alternately with buttermilk to which soda is added, 1/3 teaspoon to each 1/2 cup. Batter should be smooth. Bake in a 10-inch tube pan which has been greased and floured for 1 hour and 15 minutes at 350°. Cool for 10 minutes. Remove from pan.
Stir together flour, salt, baking powder and baking soda; set aside. In medium bowl, cream butter, sugar and almond extract. Add eggs one at a time, beating thoroughly after each one. Grease an 8 x 4 x 2 loaf pan, then line with waxed paper and grease paper. Turn batter into pan, smoothing top evenly with spoon. Bake at 325° for 50 to 60 minutes. Let bread cool on rack for 10 minutes. Then turn out on wire rack; peel off paper and cool completely.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until blended. Gently stir in whipped topping and spoon into pie crust. Refrigerate 3 hours or until set. Garnish as desired.
Combine eggs, sugar and oil and blend. Add dry ingredients and vanilla and mix well. Fold in apples and nuts. Bake in greased and floured pan (9 x 13-inch). Bake 50 to 60 minutes at 350°.
Heat oven to 400°. Arrange chicken skin side up in shallow baking pan. Mix honey, mustard, lemon juice, garlic, or onion powder, and curry powder. Pour mixture over chicken. Cover pan with foil. Bake at 400° for 1 hour and 30 minutes. Uncover. Baste meat with sauce. Bake uncovered another 10 minutes. Yield: 4 servings.
Bring liquid to boil. Pour over cucumbers and onions. Let boil until almost red and syrupy. Fill jars and seal.
Add yeast to water; set aside to soften. Heat milk in large pan until bubbles form at edges. Add salt, sugar and oil, then cool mixture to lukewarm. Add 2 cups flour; stir to make a smooth batter. Add remaining flour; stir to form dough. Knead dough on floured board until smooth. Let it rise in a greased, covered pan until double in bulk. Fold dough down; let rest 5 minutes. Divide dough in half. Roll one portion at a time on floured board to make an oblong layer, 3/8-inch thick. Spread layer with melted butter, then with combined sugar and cinnamon. Roll dough lengthwise; cut in 1-inch slices. Let slices rise in greased pans until double in bulk. Bake at 350° for 20 to 30 minutes. Let baked rolls set in pan for 2 minutes, then remove them to cooling rack.
Put sugar, ,water and cinnamon in a very large pan. Let cinnamon and sugar dissolve; bring mixture to a boil. Drop peeled and cored apples into mixture. Cook until tender. May be stored in refrigerator several days before serving. A very pretty dish for Christmas.
Mix brown sugar, flour and shortening together; put 2/3 cup of mixture into separate bowl and save. Mix rest of ingredients with remaining mixture. Pour mixture into cake pan and top with saved crumb mixture. Bake at 350° approximately 30 minutes.
In a large bowl, mix all ingredients at low speed 5 minutes. Change to high speed and beat 15 minutes. Pile in shell and freeze. Serve from freezer. (Do not defrost pie.)
Line bottom of an 8-inch square baking dish with wax paper; set aside. Combine first 6 ingredients in a 2-quart casserole. Stir gently. Add butter; microwave, uncovered, on High for 2 to 3 minutes. Stir. Stir in pecans. Pour in prepared dish. Refrigerate until firm. Yield: 16. Double recipe for full bowl of fudge.
Prepare pie crust. Beat eggs slightly. Beat in sugar, vinegar and vanilla. Stir in remaining ingredients. Pour into pie shell. Bake in hot oven (425°) for 10 minutes. Reduce heat to moderate (350°). Bake 30 minutes longer; cool.
Salt, pepper and flour all sides of roast. On top of stove, brown roast on all sides in about 2 tablespoons of oil in heavy pot. (I use Club Aluminum roaster.) Sprinkle dry onion soup mix on top of meat. Add 1 1/2 to 2 cups water. Cover. It will steam and moisten soup mix. Bake, covered, at 425° for about an hour. Uncover and let all the water bake out until bottom of pot is brown (almost burned). Add water and continue baking until roast is done. Remove from pot and slice. Replace slices in pot. Add water to have juice for meat to absorb. Bake, covered, for 15 to 20 minutes more.
Preheat oven to 350°. Grease a pie plate. Put broccoli on bottom and cheese on top. Mix the rest of the ingredients and pour on top. Bake for 45 minutes.
Cook and drain broccoli. Cook and drain onions. (Cook each in boiling salted water until tender.) In saucepan, melt half the margarine. Blend in flour, salt and a dash of pepper. Add milk. Cook, stirring constantly, until thick and bubbly. Reduce heat. Blend in cream cheese until smooth. Put vegetables in a 1 1/2-quart casserole. Pour sauce mixture over. Mix slightly. Top with shredded cheese. Mix the remaining butter (melted) with the bread crumbs. Sprinkle on top of casserole. Bake at 350° about 45 minutes. Serves 6.
Melt margarine in a 2-quart dish. Mix sugar, flour and milk together. Pour batter into the butter. Add cherries sweetened to taste. Add about 1 1/2 cups sugar and lemon juice. Do not stir or mix. Bake at 350° for about 40 to 50 minutes. Serve with whipped cream or plain.
Place okra, green pepper, onion and water in a microwave-safe casserole. Cook, covered, 5 to 7 minutes until vegetables are done to your taste. Add tomatoes, sugar and pepper, stirring gently. Cook, covered, 2 more minutes or until heated through. Makes 6 servings.
Grate cheese. Bring water, wine, butter and seasonings to a boil. Add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth, heavy sauce. If fondue seems too thick, add more wine; if too thin, add more cheese. Dice rye or French bread into 2-inch squares and brown lightly in oven. Use for fondue. You must have double boiler or cheese will burn.
Put chicken in 9 x 13-inch pan. Mix jam, soup mix and dressing. Heat and pour over chicken. Bake at 350° for 1 1/4 hours. Turn once to coat.
Combine vanilla wafers, confectioners sugar, cocoa powder and nuts. Stir in juice and corn syrup. Add a little water (about 1 1/4 teaspoons), if necessary, to form little balls. Roll in granulated sugar.
Cook shells. Rinse in cool water. Drain well. Combine egg, cottage cheese, Parmesan, Mozzarella, parsley and oregano. Spoon about 1/4 cup in each shell. Place shells in 10 x 6 x 2-inch baking dish. Pour sauce over shells. Bake, covered, at 375° for about 25 minutes or until heated through. Serves 2 to 4.
Mix all ingredients and shape into small balls. Roll in chopped parsley. Spear with pretzel sticks.
Mix all the ingredients together and pour into the graham cracker crust. Freeze. Thaw 10 minutes before serving. Easy dessert to make.
Toss kraut with caraway seed and garlic powder; set aside. Spread bread with dressing. Top 8 slices bread with corned beef, kraut mixture, cheese and remaining 8 slices bread. Brush melted butter on both of sandwiches. Grill until cheese is melted.
Cook pepperoni in microwave for 1 1/2 minutes. Saute onion in 1 1/2 tablespoons margarine. Mix remaining margarine with spaghetti. Put spaghetti into 11 x 7 x 2-inch baking dish. Cover spaghetti with 8 ounces sauce. Add 1/2 each of the Cheddar cheese, pepperoni, sausage and Mozzarella cheese. Add mushrooms and onions; sprinkle with oregano, basil and remaining cheese, pizza sauce and pepperoni. Bake at 350° for 20 to 25 minutes.
Brown hamburger (broken into small pieces, crumbled). Add dash of garlic salt or fresh garlic (squeezed). When brown, pour tomato sauce over meat. Cover and let simmer 20 minutes, checking and stirring now and then (cover is optional). In a separate bowl, mix cream cheese, sour cream, green onions, salt, pepper and sugar.