HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients in large bowl; stir well, and set aside. Combine honey, brown sugar and oil in a small saucepan; cook over medium heat, stirring occasionally, until sugar dissolves and mixture is thoroughly heated. Remove from heat; add peanut butter and vanilla extract, stirring until peanut butter melts. Pour honey mixture over oats mixture; stir well. Mixture will be dry at first; continue stirring until moist. Press mixture into a greased 15 x 10-inch jellyroll pan, using greased fingertips. Press mixture flat with the back of a wide metal spatula. Bake at 250 for 1 hour and 20 minutes or until golden brown. Cut into bars while warm. Let cool completely in pan. Remove bars from pan. Store in an airtight container at room temperature up to 1 week.
Mix pineapple and sugar, bring to a full boil. Take off, add jello and cream cheese. Stir in first mixture until cream cheese had dissolved. Add ice water, celery and nuts. Put in box, let thicken slightly and then add Cool Whip.
Slice squash. Place in large pot of water; cook squash until tender. Drain and mash. In large bowl, combine squash, sour cream, carrots, onion, soup, salt and pepper. Mix thoroughly. Spray a 3-quart casserole dish with vegetable spray. Sprinkle 1 cup of stuffing on bottom of casserole dish. Pour squash mixture over stuffing. Top mixture with 1 cup stuffing. Dot with margarine. Bake at 350° for 40 minutes.
Beat eggs thoroughly with sugar, salt, corn syrup, and melted butter. Add pecans. Pour into unbaked pie shell. Bake at 350° for about 50 minutes or until knife inserted in center of filling comes out clean. Cool and serve with whipped topping or ice cream.
Crush pretzels with rolling pin (but not too finely). Put crushed pretzels into mixing bowl and add sugar and then butter, until pretzels are moist. Press into 9 x 13-inch baking pan and bake for 8 minutes at 400°. Cool off totally. Mix Cool Whip with 1 cup sugar. Pour over cool pretzel crust. Set aside.
Beat egg lightly; add water. Add flour, shortening and salt. Roll out and cut. Let stand 30 minutes.
In 4 to 6-quart microwave dish, combine all ingredients. Cook High 15 minutes and then low, 90 minutes. Turn meat over 1/2 cooking time. Slice and serve immediately.
Combine flour, powdered sugar and 1 teaspoon lemon rind. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Press firmly into 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
In blender container combine 1 package strawberries, 1 can lemonade concentrate, 1 cup water and 1/2 of the ice cream. Blend until thick and smooth. Pour into punch bowl. Repeat with other half in blender. Carefully pour lemon-lime beverage down side of punch bowl. Gently stir to mix. Makes 14 to 15 ounce servings of punch.
Mix all ingredients together. Add a little more water if mixture is too thick. Bake at 350° for 1 hour.
Combine cracker crumbs, butter and sugar in mixing bowl. Put in 10 x 2 3/4-inch spring-form pan. Press crumbs on bottom and 2-inches up sides. Combine cranberry sauce and chocolate chips in saucepan. Melt over medium heat until smooth, stirring frequently. Beat cheese and sugar until fluffy. Add eggs and vanilla. Save 1/3 cup chocolate sauce. Put rest on crust. Put cream cheese mixture on top. Drizzle rest of chocolate sauce on top, then gently with knife swirl to make design.
Mix all except apples and nuts in bowl until well blended. Fold in apples and nuts. Bake in ungreased 14 x 10-inch sheet pan for 45 minutes to 1 hour at 350°.
Toss lightly the chicken, celery, almonds, salt and onion. Add lemon juice, mayonnaise, peas and eggs. Pile lightly in an 11 x 17-inch casserole. Mix together cheese, potato chips and spread on top of casserole. Bake in a 450° oven for 10 minutes or until bubbly.
Cook noodles according to package directions. Mix sour cream, cottage cheese, eggs and margarine with sugar and salt. Stir into drained noodles. Put in glass baking dish and place peaches on top. Sprinkle with cinnamon. Bake at 350° for 1/2 to 3/4 hour.
In a large saucepan, melt 1/2 stick butter; stir in flour and cook the roux over low heat, stirring for 3 minutes. Remove pan from heat and pour in milk and chicken broth, whisking vigorously, and continue to whisk until it is thick and smooth. Add tomatoes including liquid (Italian plum tomatoes are best). Add the puree to the milk mixture with onion, honey, parsley dill, basil, marjoram, bay leaf and salt and pepper. Simmer mixture, stirring frequently, for 20 minutes. Divide the bisque in heated bowls containing melted butter (1 teaspoon each bowl). Garnish with sprinkled dill weed. Serves 4.
Brown rice in margarine with onions and peppers. Add chicken broth. Cook 20 minutes.
Cut slit in roast, completely through meat. Put garlic and onions in slits. Put roast in big bowl and pour vinegar over it. Make sure vinegar runs into slits. Cover and place in refrigerator for 24 to 48 hours. Before cooking, pour off vinegar. Place meat in iron pot and brown on both sides. Pour coffee and water over roast. Cover and cook slowly for about 6 hours on stove. May have to add more water. About 20 minutes before serving, add salt and pepper.
Mix hash browns and 1 egg together and spread on greased pizza pan. Scramble 7 eggs and milk. Place on top of hash browns. Sprinkle with salt and pepper. Top with shredded cheese. Top with ingredients of choice: onion, green pepper, ham, fried crumbled bacon, etc. Bake at 350° for 10 to 12 minutes.
Crush graham crackers and add other ingredients. Mix thoroughly. Form into balls the size of a large walnut. Press lightly. Bake at 350° for 10 to 12 minutes.
Combine all ingredients in large baking dish. Bake at 350° for 1 hour or until potatoes and onions are tender. Can be frozen.
Preheat oven to 350°. Prepare noodles as directed. Drain noodles and set out, not touching each other.
Beat together shortening, sugars, milk, vanilla and eggs. Mix flour, baking powder, soda and salt and add to creamed mixture. Mix at low speed. Stir in remaining ingredients with a spoon. Place 1/4 cup dough on greased cookie sheet, 3 inches apart. Bake at 350° for 13 to 15 minutes or until light brown on edges. Cool 3 minutes, then remove with spatula.
Combine all but the ginger ale and chill. Add chilled ginger ale just before serving.
Beat eggs well. Stir in pumpkin and lemon juice. Beat. Add other ingredients except nuts. Beat well. Pour into well-greased, floured jelly roll pan (10 x 15-inch). Bake at 375° for 15 minutes. Turn out on dish towel that has been sprinkled with powdered sugar. Roll up. Cool. Unroll carefully.
Heat oil in frying pan with lid. Add cabbage; season lightly with celery seed and pepper. Add water and cover to allow steam to cook cabbage. Cook 2 to 3 minutes, then remove lid and sprinkle soy sauce over cabbage. Cook until tender-crisp.
Preheat oven to 375°. In a large mixing bowl, beat the sweetened condensed milk and peanut butter until smooth. Beat in the biscuit mix and vanilla; mix well. Shape dough into 1-inch balls; roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Flatten cookies with a fork. Bake 6 to 8 minutes. Cool in pan. Store at room temperature.
Spray foil pan (9 x 13-inch) with Pam. Layer drained pineapple. Combine sugar and flour and sprinkle over pineapple. Layer grated cheese. Top with crushed crackers. Melt oleo and pour over top. Bake at 350° for 30 minutes.
Cook potatoes and mash. Add sour cream, onion, 2 cups of cheese, salt and pepper. Mix well. Pour in greased casserole dish; put remaining cheese on top. Bake at 350° for 20 to 25 minutes.
In large bowl, crumble cheese with fork or blend with mixer to form small bits. Mix in remaining ingredients, except corn, until well blended. Stir in corn. Cover; chill several hours or overnight. Can be stored in refrigerator up to 1 week.
Preheat oven to 350°. In a medium mixing bowl cream together cheese and butter; add flour, salt and Tabasco sauce. Mix in Rice Krispies. Roll into small balls and press flat onto cookie sheet. Bake for 15 to 20 minutes. Yield: 6 dozen.
Beat eggs with sugar. Add milk. Stir until sugar is dissolved. Add vanilla, cooked rice and raisins. Stir. Pour into 28 x 18 x 4-inch dish. Chip margarine on top. Bake at 425° for 1/2 an hour.
Combine 2 cups flour and yeast. In saucepan, heat milk, sugar, butter and salt just until warm (115° to 120°). Stir constantly. Add to flour mixture. Add eggs. Beat at low speed for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl. Turn once. Cover. Let rise in a warm place, about 1 hour. Punch down. Divide dough in half. Let rest 10 minutes. Shape into desired rolls. Cover. Let rise 30 minutes. Bake at 375° for 12 to 15 minutes.
Rinse fruit and pat dry. Combine over hot (not boiling) water the chocolate morsels and shortening. Stir until melted and smooth. Remove from heat and keep over hot water.
Mix cottage cheese and Jell-O together. Add pineapple and oranges and stir in Cool Whip.
Note: This recipe is easier to mix if cut in half! Dough can be stored in refrigerator in any airtight bowl until used.
Spread crushed pineapple and cherry pie filling on bottom of pan evenly. Sprinkle dry cake mix over fruit. Drizzle melted margarine over cake mix. Sprinkle chopped nuts over mixture. Bake in 9 x 13-inch pan at 350° for 50 to 55 minutes.
Cream ingredients together. Roll into 3/4-inch balls. Place on a cookie sheet. Using a flat-head clothespin, make an indentation in each cookie; fill with various jellies.
Cook in muffin pans. Makes 6 rolls. Bake at 425°. Quick, easy and delicious.
Combine milk and sugar and mix until sugar dissolves. Beat eggs into mixture. Add cinnamon and cardamon and blend in well. Spray pan with Pam. Dip bread slice into milk mixture and brown on both sides. Serve warm with syrup and butter.
Melt 1 cup butter and stir in 1/4 cup of cocoa and water. Bring to a boil. Combine flour, brown sugar, baking soda, cinnamon and salt; add cocoa mixture as well. Add 1/3 cup of Eagle Brand milk, eggs and vanilla. Bake 15 minutes at 350°. Melt 1/4 cup butter, 1/4 cup cocoa, balance of Eagle Brand milk, sugar and nuts. Pour on warm sheet cake pan.
Cook lasagna and drain. Boil potatoes; mash with milk, butter and cheese. (Melt cheese in milk before adding.) Season to taste. Brown onion in melted oleo (2 tablespoons). Put thin layer of melted oleo in 9 x 13-inch pan. Add layer of lasagna, layer of potatoes and the onion. Continue layers with onion last. Pour oleo over top. Cover with foil. Bake at 350° for 30 minutes.
Bake cake as directed in 9 x 13-inch pan. Cool 20 minutes. Mix lime jello with 3/4 cup boiling water until dissolved. Add 1/2 cup cold water and set aside. When cake is cooled, poke holes in cake with a fork and refrigerate.
Mix brown sugar, nuts, Pet milk and margarine in heavy saucepan. Stir over medium heat until bubbling all over top. Boil and stir 5 minutes more. Take off heat and add vanilla. Add Rice Chex cereal. Mix well. Put on cookie sheet to cool. Store in airtight container.
Combine drained beans, mayonnaise, chopped onion and chili powder. Set aside. Season ground beef as desired. Shape into 4 patties and broil, turning once. Top each with a tablespoon of bean mixture. Broil 6 inches from heat until lightly browned. Serve on a toasted bun. Garnish with tomato slices and onion rings. Serve with remaining bean mixture. Makes 4 servings.
Mix first 7 ingredients. Fold in carrots and nuts. Bake at 300° for 1 1/2 hours or until done.
In a mixing bowl, cream butter and sugar. Add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate. Sprinkle with sugar. Cool. Yields 6 dozen.
Cream butter and sugar together. Add egg, milk and vanilla. Beat well. Stir in salt and flour. Blend well. Divide in half. Cover and chill for 1 hour.
Mix first 5 ingredients and pour into greased and floured 9 x 13-inch pan. Mix brown sugar, cinnamon and nuts. Pour over cake and swirl into batter with fork. Bake 40 to 45 minutes at 325°.
Place cooked rice in bottom of 9 x 13 sprayed casserole. Top with broccoli, mushrooms and water chestnuts. Mix Cheez Whiz and undiluted mushroom soup. Warm in microwave. Pour over casserole. Top with croutons that have been tossed with melted butter. Bake at 350° for 30 minutes. Serves 8 to 10.
Over medium heat in large frying pan, saute garlic in olive oil until golden; remove. Add chopped onion, green pepper and celery until golden. Add ground chuck and saute until brown (10 minutes), stirring constantly. Add seasonings, stirring with beef mixture for about 5 minutes. Add tomatoes, tomato sauce, tomato paste, 1 can of water and mushrooms. Put garlic back into mixture. Reduce heat to simmer, cover and cook for 1 hour. Serve over spaghetti noodles and sprinkle with Parmesan cheese.
Preheat oven to 350°. Cream the margarine and 1/2 cup confectioners sugar. Add 2 cups flour; stir with wooden spoon until well combined. Pat evenly into a 13 x 9-inch pan; bake for 20 minutes.
Blend sifted dry ingredients with shortening. Mix in milk and egg. Turn out onto floured board. With floured hands form into large ball. Divide into 24 balls about the size of walnuts. Roll or press into circles to 1/8-inch thickness. Place 1 tablespoon filling in center of dough; fold over and press to seal edges with fork. Prick top side several times with fork. Fry in deep oil until golden brown. Drain on paper towels. Sprinkle with powdered sugar or glaze with powdered sugar and water.
Combine the first four ingredients. Set aside. In a covered saucepan, cook okra in boiling water for 10 minutes or until tender. Drain and set aside.
Beat sugar into softened butter. Add eggs, one at a time, still beating. Add flour, whipped cream and vanilla gradually and gently. Pour into greased and floured loaf pan and sprinkle with sugar. Bake at 300° for 1 1/2 hours. Cool. Remove from pan. Serve with fruit and vanilla ice cream.
Grind oatmeal in blender and blend until it's a fine powder. Cream butter and sugars. Add eggs and vanilla. Mix with flour, oatmeal, salt, baking soda and baking powder.
Cake: Melt chocolate in 1/2 cup boiling water. Cool. Stir in 1 teaspoon vanilla; cream 1 cup butter and 2 cups sugar in bowl. Beat in 4 egg yolks, 1 at a time. Stir in chocolate mixture; add flour, soda, salt and buttermilk, mix well. Fold in 4 beaten egg whites; pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 30 to 40 minutes, or until cake tests done; cool.
Mix spices and flour; rub butter into spiced flour. Add sugar and currants; bind with beaten egg and milk to form a stiffish paste. Roll out on floured board to about 1/4-inch thick. Cut into 2 1/2-inch rounds. Bake on moderately hot griddle 3 to 5 minutes each side until mottled brown. Sprinkle with sugar. These take only a few minutes and they're really wonderful.
Crumble and pat onto bottom of a 9 or 10-inch pie pan.
Mix flour, cocoa, baking soda, baking powder, salt and cinnamon in a large bowl. Set aside. Beat well in a medium bowl the butter, sugar and eggs. Add vanilla, orange peel and zucchini to egg mixture. Mix well. Add the egg mixture alternately with 1/2 cup milk to dry ingredients. Stir in chopped nuts, if you like. Bake in a greased and floured tube pan for 1 hour, or until cake tests done, in a 350° oven. Sprinkle with confectioners sugar.
Put sugar and cocoa in saucepan. Add water, stirring until mixed well. Cook until heated through completely and sugar is dissolved. Add vanilla; cool until syrup is barely warm. Put in container and refrigerate.
In water cover, boil 1 whole large cabbage until leaves are limp. Cool and separate the leaves. Spoon enough meat mixture onto a large cabbage leaf to permit rolling tightly and roll up. Repeat until all meat mixture is used up. Slice the smaller cabbage leaves into large pot and arrange the cabbage rolls on top. Bring one pound can tomato puree to a boil in saucepan and stir in the juice of a lemon, 1/2 cup raisins, 1 cup brown sugar and 1 large onion sliced. Pour tomato mixture over cabbage rolls. Cover and simmer on low heat for 1 hour. So delicious!
Take onion and slice 3/4 way down but leave whole. Put in aluminum foil and fill up with italian dressing. Wrap good and cook until tender.
Pare apples and slice them into a buttered baking dish. Sprinkle with sugar and a little cinnamon. Cream sugar, butter and flour and spread over apples. Bake until brown and until apples are tender. Delicious.
Combine and chill 1 to 2 hours. Serve over lettuce leaves. Garnish with nuts.
Combine all ingredients, except ginger ale. Mix well and freeze. Before serving, remove from freezer and allow to partially thaw. Stir in ginger ale. Serve slushy. No ice is needed.
Mix sugar, vinegar, oil, salt and pepper in a saucepan. Heat to boiling and pour over other ingredients. Chill overnight.
Brown beef in shortening. Drain. Mix in crock-pot with all other ingredients. Stir well. Cook on low for 8 to 10 hours, on high for 5 hours or automatic for 6 hours.
Layer each item without mixing in a glass bowl. Refrigerate overnight or several hours. Serve with chips or use as a salad. The amounts of green onions, chopped tomatoes and sour cream as well as cheese depends on your taste. I use the medium-size sour cream and heavy on the grated cheese.
Preheat oven to 375°. Mix fruit fillings in a baking dish.
In a large skillet, cook bacon until crisp. Add meat and cook, stirring until well browned. Add remaining ingredients, except cornbread. Cover and simmer 30 to 40 minutes, until meat is tender. Bake cornbread as directed on box, except pour both mixes into one 8-inch square pan. When baked, cut into large squares. To serve, split in 2 layers with beef and sauce spooned in middle and on top. Makes 6 servings.
Cut bread in half lengthwise. Hollow out top and bottom of loaves, leaving 1/2-inch shell. Remove and save for another use. Combine cheese, onions, mayonnaise and Worcestershire sauce; spread on cut side of bread. Layer ham and roast beef on tops and bottoms. Place pickles on bottom halves. Wrap in plastic wrap and put in refrigerator for 2 hours. Cut into 1 to 1 1/2-inch slices. Makes 12 to 14 servings.
Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently. Drain pecans on paper towels. Combine egg yolks, 1 cup milk and brown sugar in top of a double boiler. Place over simmering water; beat at high speed of an electric mixer for 5 minutes. Beat in 1/4 cup butter, 1/2 tablespoon at a time. Continue beating an additional 5 to 7 minutes, or until mixture thickens.
Steam or cook the parsnip sticks in small amount of boiling water until crisp-tender, about 10 minutes. Cool slightly. Preheat oven to 425°.
Scald milk and pour over sugar, salt and shortening. Add 3/4 cups hot water. Let cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water. Add both mixtures together. Add flour and knead. Set aside, covered with towel, until double in size. Knead down again. Pinch off small pieces and flatten. Fry in skillet in shortening on both sides until light brown. Very good buttered and served with soup beans.
Drain beans and pimento. To the beans add green pepper, cloves of garlic and celery. Heat the sugar, vinegar and vegetable oil together, heat till sugar dissolves.
Split open leeks lengthwise; wash leaves very well. Slice. In a large, heavy soup pot, combine potatoes, leeks, stock, water and butter. Bring to a boil; turn down to medium and let simmer strongly, uncovered, until liquid is reduced by one-half, about 1 hour. Stir occasionally. Taste for seasoning, adding salt and pepper if needed. Mash some of the potatoes into soup to thicken it slightly. Place some croutons in each soup bowl and ladle in soup. Top, if desired, with a bit of grated Parmesan, a sprinkle of parsley or a dab of a dairy garnish. Serves 6 to 8 as an entree.
Mix flour, baking soda and salt in bowl. Cut in Crisco with fork or pastry blender until mixture looks like coarse meal. Add milk and stir until blended. Drop from spoon onto ungreased cookie sheet. Bake at 425° for 12 to 15 minutes. Makes 16 biscuits.
Combine rhubarb and sugar; let stand for 2 hours. Stir once, then boil for 10 minutes. Add pineapple and boil another 10 minutes. Remove from heat. Stir in gelatin. Pour into jars and seal.
Heat oven to 350°. Saute onion in butter until yellow. Stir in soup, pimento and chili pepper. In buttered 4 qt or 2 two qt baking dish layer half of ingredients in this order: noodles, chicken, (sprinkle with salt and pepper), soup mixture and cheese. Repeat layers one more of each. Bake 45 min. 12 servings. You can substitute chicken with turkey.
Drain water from asparagus and cool the frozen peas in it. Layer asparagus, peas, eggs, mushroom soup and cheese in casserole dish. Bake at 300° for 30 minutes.
Place sherbet into punch bowl and add ginger ale. Stir with dipper and serve.
Fry chicken wings in hot oil. Melt butter and mix with Texas Pete. Coat chicken wings completely. Spread on shallow pan and bake 10 minutes at 350° in oven.
Beat eggs, sugar, corn syrup and butter; add pecans. Pour into pie shell. Bake 50 minutes at 350°.
Butter the bottom of shallow pan. Place the fillet in pan and cover with sliced cheese. Mix all other ingredients in small bowl and pour over fish. Bake at 350° for 25 minutes.
Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.
Boil sugar and milk until soft ball stage. Add chopped dates and cook until dates are soft. Add nuts, butter and vanilla. Remove from heat and beat until pretty stiff. Pour onto damp cloth. Roll up into log and refrigerate several hours. Unroll and slice when needed.
Saute celery and onion in oleo and mix with rest of ingredients in a casserole dish. Bake in oven for 30 minutes at 350°.
Combine dry ingredients; mix. Set aside. Put eggs, butter and milk in top of double boiler. Stir with wire whisk. Stir while cooking. When hot, add dry ingredients. Cook for 2 minutes. Add vinegar and water. Cook until thickens. Toss with desired amount of cooked potatoes, chopped celery, onion and hard-cooked eggs.
Mix cheeses and mayo or Miracle Whip and spread on English muffins. Broil until cheese is melted. Goes great with spaghetti.
Rub the bottom and sides of shallow baking pan with garlic. Add 2 tablespoons of the melted margarine and swish around pan. Arrange scallops in the dish. Mix the salt, white pepper, cayenne and paprika. Season the scallops with the spice mixture. Pour the remaining 2 tablespoons of margarine over the scallops. Place under the broiler. Cook 5 minutes, stir and cook 5 more minutes. This is good served over rice. Garnish with lemon. Serves 2.
Preheat oven to 375 degrees. Cut cookie dough into 1/8 inch thick slices. Arrange on pizza pan or cookie sheet that is covered with lightly greased foil. Press slices together lightly with fingers to form crust. Bake 10 - 12 minutes until golden brown.
In a large skillet, melt shortening. Add pork. Sprinkle with paprika. Brown well. Cover. Simmer for 20 to 25 minutes, or until tender, stirring occasionally. In medium bowl, combine brown sugar, cornstarch and salt. Add 2/3 cup pineapple liquid, vinegar, water, soy sauce and Worcestershire sauce. Mix well. Stir into meat. Cook over low heat until thickened, stirring constantly. Stir in green pepper, onion and pineapple. Cover. Simmer 6 to 8 minutes or until vegetables are tender. Serve over rice. Serves 6.
Mix all together. Chill at least 4 hours or longer. Buy 2 loaves of whole round pumpernickel bread. (I usually order it from the Tom Thumb bakery.) Hollow out one loaf and tear remaining bread into bite size pieces. Pour dip into center of hollowed out bread. Enjoy!