HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Add soda to dates and pour hot water over it; let stand until cool. Cream sugar and butter; combine with dates, flour, eggs, cocoa and vanilla. Add chocolate chips. Place in greased and floured 9 x 13-inch pan. Sprinkle with remainder of chips and nuts. Bake approximately 40 minutes; serve warm with whipped cream.
Mix all above in mixing bowl and cover top with 1 1/2 cups crushed Ritz cracker crumbs in 1/2 stick melted oleo. Bake in 350° oven until crackers are brown. (I usually cook the onions and celery about 3 minutes in microwave oven before I put them in with the rest of it.)
Cook noodles as directed on package. While noodles cook, cook and stir ground beef and onion in a large skillet until meat is brown and onion tender. Drain off fat. Stir in drained noodles, celery, ketchup, mushrooms (with liquid), tomatoes and salt. Cook, simmer, 30 to 45 minutes. Serves 4.
Mix all ingredients, including juice from 2 of the cans of clams. Refrigerate for at least 4 hours before serving with chips or vegetables.
Prepare shells according to package directions; drain. Blend yogurt and orange juice concentrate in small bowl. Add yogurt mixture. Toss gently to coat. Cover and refrigerate until chilled thoroughly.
Put all ingredients into blender and process at high speed until smooth. (Can substitute watermelon, honeydew or desired melon.) Serves 4 (10 ounces each). Counts as 1 milk and 1 1/2 fruit.
Preheat oven to 350°. Grease 2-quart casserole. Mix sugar and salt with corn meal, blending well. Add butter and pour in 1 1/2 cups boiling water, stirring constantly. Allow to cool. Beat eggs with baking powder until very light and fluffy. Add to corn meal mixture. Stir milk into mixture and pour into casserole dish. Place in pan of water and bake at 350° for 35 to 40 minutes.
Line mold with milk chocolate. Sprinkle Heath brickle chips into mold and cap with chocolate.
Roll each biscuit into a 3 x 4-inch rectangle. Place cheese strip in center. Sprinkle with soup mix. Roll up like a jelly roll from the long side. Place on a baking sheet. Bake at 375° until golden brown.
Mix according to directions. Bake in 2 (9-inch) pans for 30 to 33 minutes at 350°. Cool layers completely. Split each layer (you will have 4 layers).
Grease a 9 x 13-inch pan. Dump pie filling and spread to cover bottom of pan. Dump pineapple on top, undrained. Sprinkle box of cake mix on top. Slice margarine on top of cake mix. Sprinkle nuts on top. Don't stir. Bake 1 hour at 350°.
Cook hamburger (drain). Peel potatoes and boil until done, drain, mash with buttermilk. Use a large square cake pan. Put a layer of hamburger in pan, then mashed potatoes. Add a layer of cheese. Cover with foil, place in oven at 350° for 30 minutes or until cheese is melted. Serve hot. Serves 6.
Put sugar, syrup and water in a large pan and bring to a boil until it strings. Add peanuts and cook until it starts to turn light brown. Then add soda and stir. Pour into buttered pan and cool. Break into pieces.
Blend oleo and sugars. Add eggs and beat. Add flour, soda, salt and vanilla. Mix and add oatmeal. Spread in a large jelly roll pan or 9 x 13-inch pan. Scatter chocolate chips on top. Bake at 350° for 25 minutes.
Boil spaghetti in chicken broth. Cut up velveeta and melt in hop spaghetti. Stir in soups and tomatoes. Add chicken. Bake until bubble hot.
Dissolve soda in boiling water. Mix all ingredients with the exception of crumbs. Make alternate layers of crumbs and mixture. Bake in a hot 450° oven for 10 minutes. Reduce heat to 325° or 350° and bake about 20 minutes.
Combine flour, salt and pepper. Dredge chicken in flour mixture and brown in hot shortening. Drain, leaving 1 tablespoon drippings. Saute onion until tender. Add tomato juice, 2 tablespoons cheese, sugar, salt, garlic salt, oregano, basil leaves, vinegar, mushrooms and parsley, stirring well. Return chicken to skillet with sauce; cover and simmer for 45 minutes or until tender. Sprinkle with cheese.
Spray a miniature muffin pan with nonstick cooking spray. With 3-inch cookie cutter, cut the won ton skins into circles. Mold each won ton skin into one of the muffin cups, forming a little cup. Bake in preheated 350° oven for 7 to 8 minutes or until browned. Remove from pan to a cookie sheet; continue with rest of won tons.
Cut biscuits into fourths. Put in already hot, greased pan, turning biscuits as they fry. Dip (roll) into cinnamon and sugar mixture.
Cut eggs in half. Remove yolks. Mash. Blend in remaining ingredients. Refill whites. Makes 12. Preparation time is 25 minutes.
If raw onions are used, peel and place in saucepan. Add half the salt and just enough water to cover, bring to boil, cover and cook 20 to 25 minutes. While onions are cooking, melt butter in pan, blend in flour and rest of salt (or all the salt if using canned). Gradually add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add drained onions; heat to serving temperature, sprinkle with almonds and serve. Makes 12 servings.
Combine apple cider, sugar, cinnamon and cloves. Boil 5 minutes and add orange juice.
Add salt, sugar and milk to beaten egg. Dip bread into egg mixture. Cook soaked slice of bread on buttered grill or in large skillet. Brown on both sides. Serve with maple syrup or jelly.
In a large serving bowl, combine the first 5 ingredients. In a small bowl, stir together remaining ingredients, except pepper. Pour dressing over salad and mix lightly. Season with pepper. Refrigerate until chilled. Great served with crackers. Have a nice party.
Cover chicken with water and cook until starts coming off bone. Remove bones. Break chicken apart. Add canned tomatoes, tomato sauce, V-8 juice, potatoes (cut into small pieces), margarine, chopped onion, carrots (sliced) and celery (chopped). Cook until done. Add butter beans and cook. Add white corn. Cook 5 to 10 minutes more; season to taste. Makes about 13 quarts.
Grease bottom of cake pan. Sift together flour, soda, salt and cinnamon. Put shortening in bowl. Add sugar gradually and beat after each addition. Add eggs and beat well. Add apples and beat enough to blend dry ingredients. Add nuts. Bake at 350° for 45 minutes. Cut into squares and serve with whipped cream.
Cream together the eggs, sugar, oil and vanilla. Sift together the flour, baking powder, salt and soda and add to creamed mixture. Add the zucchini, pineapple, raisins and nuts. Bake at 325° for about 1 hour or until done. Makes 2 large loaves.
Combine all ingredients. Top with shredded lettuce, Cheddar cheese and chopped tomato.
Mix soups and Ro-Tel together. Add taco seasoning and red pepper. Saute onion and bell pepper in butter. Mix in soup mixture. Add chicken, then tortillas. Mixture should be moist, but not soupy. Spread mixture into casserole dish, sprayed with Pam. Let bake at 350° until hot through and through. Spread grated cheese over top and continue to bake until cheese melts.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden, about 25 minutes. When cool, cut into small rectangles. Refrigerate any leftovers. Makes approximately 4 dozen.
Make the coffee; let cool. Add vodka to sugar-coffee mix. Add vanilla beans; mix well. Turn occasionally. Let stand 28 days.
Grease bundt pan. Arrange frozen rolls in pan (use all of them). Sprinkle with pudding. Mix butter, sugar and cinnamon and pour over rolls. Sprinkle with nuts and raisins over this. Cover with waxed paper and let rise overnight. Bake at 350 degrees for 30 minutes or until done. Invert cake on plate.
Combine in order given. Cream sugar, shortening and eggs. Add pineapple, vanilla and remaining ingredients. Bake at 350° for 16 to 20 minutes.
Combine bread crumbs and Parmesan cheese. Dip chicken breasts in salad dressing first, and then bread crumb mixture. Place in baking dish sprayed with Pam, or lightly greased. Bake at 400° for approximately 20 minutes, turning halfway through baking time. Serve with your choice of pasta, sauce and additional Parmesan cheese, if desired.
Salt and pepper steak and then roll in flour until well coated. Fry until good and brown on both sides. Put into crock-pot. Add soup, water and milk to pan that steak was fried in. Stir until it is hot. Pour over cube steak in crock-pot. Cook on low 4 to 6 hours. Water or milk may need to be added to gravy if it is too thick.
Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk and mix well. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. One pie yields 8 servings.
Marinate chicken drummettes overnight in a medium bowl with sauce. Barbecue over hot grill or bake at 350° for 45 minutes. Makes 6 to 8 servings.
Slice cucumbers, onions and pepper and soak in salt water for 1 hour, then drain. Cover with ice cubes for 1/2 hour. Mix sugar, vinegar, spices and water. Bring to hard boil. Put in cucumbers, onions and peppers. Boil again for about 1 minute, hard. Put in jars. Makes 4 quarts.
In a 3 quart mixing bowl, beat eggs well. Add oil, sugar, zucchini and vanilla; mix well. Sift and measure flour. Add to it the baking soda, baking powder, salt and cinnamon. Add this to the batter and mix until well blended. Then stir in chopped nuts. Pour the batter into two greased and floured loaf pans and bake at 325° for about 1 hour or until done. These freeze well.
Mix the soup, mayonnaise and lemon juice; pour over all the other ingredients. Put in buttered baking dish. Top with crumbled Rice Krispies. Bake at 375° for 30 minutes. Serve hot. Makes 5 servings.
Cut dates up; put Rice Krispies and nuts in a bowl. Melt butter and add sugar, dates and 1 slightly beaten egg. Cook for about 5 minutes. Pour over rest of ingredients, except coconut. Butter hands and make small balls; roll in coconut.
Mix ingredients together. Let set for 30 minutes. Pat dough onto floured board and cut into donut shapes. Drop in hot fat. Turn over as soon as they rise to the top, browning both sides.
Pour a box of Rice Krispies in a large flat bowl or plate. Add marshmallow cream. Stir. Finally, add margarine, then you'll get a luscious treat of great Rice Krispie Treats, then cool in refrigerator.
Combine all ingredients except turkey and cook until well done (15 to 20 minutes). Add turkey and simmer 15 minutes. Serve on buns or toast points.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended. Stir in vanilla. Pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.
Brown oxtails in Dutch oven on top of stove. Add vegetables to brown; sprinkle with browned flour (to brown flour, place in pan over low heat and watch carefully). Add hot water, tomatoes and seasonings (place bay leaves and cloves in cheesecloth bag for ease of removal). Cook, covered, in 350° oven until tender. Serve with cooked egg noodles. Serves 6.
Soften cream cheese at Medium High power about 2 minutes. Add butter and half and half. Microwave for another 45 to 60 seconds on Medium High to High power until butter is melted. Stir at least once. Add frosting mix. Micro at High power 2 minutes, stirring and whisking until mixture is smooth and creamy. Add peppermint extract and food coloring of your choice.
Bring ingredients to a boil in a large saucepan. Turn heat down and simmer for 15 minutes. Skim off scum. Pour into jars and seal. Process in boiling hot water bath for 10 minutes. Makes 3 batches, 4 pints.
Preheat oven to 350°. In a large bowl combine butter, sugar and brown sugar. Beat until creamy. Add egg yolks and vanilla. Beat well. Gradually blend in flour. Stir in oats, 1/2 cup nuts and coconut. Spread onto lightly greased 15 1/2 x 10 1/2 x 1-inch pan. Bake at 350° for 20 minutes. Cool. Melt over hot, not boiling, water the butterscotch morsels. Remove from heat. Spread evenly over cookie layer. Sprinkle with remaining 1/2 cup nuts. Chill for 10 minutes. Cut into 2 x 1-inch bars. Makes 75 bars.
Brown garlic and onion. Add ground beef and brown. Add tomato sauce and bring to a boil. Add tomato juice. Simmer for 1 hour and 30 minutes, stirring occasionally.
Rub potatoes with vegetable oil and pierce with fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving a thin shell. Place pulp in large bowl. Saut onions in 3 tablespoons butter until tender and add to pulp along with light cream and sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in 13 x 9-inch baking dish. Melt remaining butter and drizzle over potatoes. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes. (Potatoes can be stuffed ahead and frozen.)
Pat hamburger into sides and bottom of casserole dish to form a shell. Put a layer of potatoes, a layer of onion and another layer of potatoes. Cover with soup. Bake at 350° for 1 hour.
Cream together sugar and butter. Add milk. Stir well. Sift together flour, salt, baking powder and cocoa. Add to milk mixture. Stir well. Pour into greased 9-inch round cake pan. Sprinkle with chopped nuts. Mix together brown sugar and cocoa. Sprinkle over top of dough and nuts in pan. Pour boiling water over all. Do not stir. Bake at 350° for 30 to 40 minutes. Let cool in pan. Cut in wedge pieces. Turn upside-down to serve, spoon sauce over top. Serve with ice cream.
Mix soup. Add vegetables and chicken. Pour into casserole dish. Mix milk, egg and Bisquick into a batter and pour over chicken and vegetable mixture. Bake for 30 minutes at 375° or until golden brown.
Preheat oven to 200° shortly before 10 p.m. Combine all ingredients in large Dutch oven; cover. Bake overnight; check beans at 7 a.m. If beans seem runny, raise temperature to 350° and bake uncovered 45 to 60 minutes longer. If baking during the day, plan on 10 hours (can use crock-pot). Serve with Boston Brown Bread (see index).
Bake cake as directed on box. Punch holes in cake with fork. Pour Eagle Brand over the cake. Then pour cream of coconut over cake. Let cool. Mix Cool Whip, coconut and pineapple and spread over cake.
Drain pineapple, reserving 1/4 cup syrup. Over high heat, bring to full boil the cranberries, sugar, raisins, ginger, salt, allspice and reserved pineapple syrup; reduce heat. Cover and simmer for 10 minutes or until cranberries pop. Add pineapple chunks and cook for 5 minutes more or until mixture thickens. Will keep for 2 weeks in refrigerator.
Saute vegetables and basil 10 minutes in water or oil. Add rest of ingredients; stir well. Form into patties or balls. Bake at 375° for about 30 minutes or until golden brown on outside, but moist inside. Eat as is or with ketchup, tomato slices, lettuce, pickles, chips and sprouts on whole wheat, rye or pita bread.
Cut sweet potatoes in slices and put into a buttered casserole dish. Combine sugar, cornstarch, orange rind, cinnamon and apricot juice in saucepan. Cook until thick, stirring constantly. Stir in apricots, butter and pecans. Pour over potatoes and bake in 375° oven for about 1/2 hour.
In a large bowl, mix water with 2 tablespoons lemon juice. Peel and core apples; slice directly into lemon water. In a 6 to 8-quart, combine sugar, flour, cinnamon, nutmeg and remaining lemon juice. Drain apples; add to sugar mixture and stir gently. Let stand 20 minutes. Cook, uncovered, over medium heat, stirring often until mixture begins to thicken, about 10 minutes. Let cool. Pack in rigid pint freezer containers or freezer jars, leaving 1/2-inch headspace. Apply lids and freeze. Makes 6 pints. Stores in freezer up to 6 months.
Mix well together; shape into log or ball. Chill and serve as spread on crackers.
Melt the lard, or use oil, in a large pot. Add the cabbage and the apple to the pot and stir to mix with the oil. Cover the pot and cook over medium low heat for about 45 minutes. Stir occasionally. Add salt and pepper, mix. Add the vinegar and stir well.
Cream together butter and 1 cup of sugar. Add eggs, one at a time. Beat well.
Heat oven to 375°. Sift together flour, sugars, baking powder, salt and cinnamon. Combine beaten egg, oil and milk. Add to flour mixture, stirring just to moisten. Fold in pecans. Fill prepared muffin cups 2/3 full. Bake for 20 to 25 minutes. Makes 12 muffins.
Flatten chicken breasts. Slice into pieces. Mix egg white, salt, pepper, cornstarch and sherry. Toss with chicken. Marinate 10 minutes. Heat 2 tablespoons oil and salt in wok. Saute the snow peas, mushrooms, celery and water chestnuts for 2 minutes. Remove and set aside. Heat remaining 3 tablespoons oil in pan. Stir-fry garlic, green onions and chicken over high heat a few minutes. Add soy and sugar. Toss, then add cooked vegetables and stir-fry 1 minute. Transfer to platter and serve.
Early in day or day ahead: Place both containers of sherbet in refrigerator for about 20 minutes to soften slightly. Chill 9 x 3-inch spring-form pan. Finely chop pistachios. Spread half the chopped pistachios over bottom of spring-form pan. Carefully smooth softened raspberry sherbet over pistachios, pressing with back of spoon to remove any air pockets. With medium size ice cream scoop, scoop rainbow sherbet and place on top of raspberry layer, arranging scoops side by side in one layer. Place in freezer while preparing pudding.
Soften cream cheese. Chop green onions fine, including tops. Chop dried beef,	mushrooms, onions and ripe olives. Mix well. Mold into	2 cheese balls. Roll in chopped pecans before serving.
Mix milk, eggs and lemon juice well. Add pineapple, nuts and Cool Whip, blending until smooth. Pour into prepared graham cracker crust. Chill several hours in refrigerator before serving.
Cook macaroni. Drain, rinse and drain. Cut sausages in fourths. Combine with macaroni, pineapple, pimentos and celery. Combine mustard, sour cream, salt and paprika. Toss with macaroni. Chill. Fill cantaloupe halves.
Blend together. Pour into well-greased loaf pan. Bake 1 hour at 350°.
Boil macaroni until tender, 15 to 20 minutes (add a little salt). Strain. In large baking bowl or dish, layer your macaroni, butter, Lawry's seasoned salt and garlic to taste. Mix this, then slice your cheese on top of first layer. Try to make 2 or 3 layers, laying cheese on top of each layer, making last layer cheese on top. Add milk until you see it come through your macaroni. Bake 1 hour at 350°. Good with baked sweet potato!
Cream butter and 1/2 cup powdered sugar in a large bowl until very light. Blend in vanilla, flour and pecans. Shape into balls about 1-inch in	diameter. Place on ungreased baking sheet. Bake at 350° for 20 minutes; cool. Roll in powdered sugar.
Combine golden onion soup mix with bread crumbs. Dip chops in eggs, then bread crumb mixture, coating well. Place in lightly greased large shallow baking pan; drizzle with melted butter (optional). Bake in 350° oven for 1 hour, turning chops once. Makes about 8 servings.
Melt butter. Mix remaining ingredients. Using "leg" part of wings, dip in butter, then cheese mixture. Arrange in shallow pan or baking dish in foil. Drizzle with remaining butter. Bake at 350° for 45 minutes to 1 hour. May be prepared day before and reheated or freezes well. Serves 20 to 25.
Cream butter, sugar and Jell-O. Add flour, baking powder, egg and vanilla. Bake at 400° for 13 to 14 minutes.
Heat oven to 400°. Grease 12 medium muffin cups or line with paper cups. Combine dry ingredients. Add combined milk, molasses, oil and egg, mixing just until dry ingredients are moistened. Fill prepared cups 2/3 full. Bake 20 to 22 minutes, until golden brown.
Combine all ingredients in large bowl. Toss well to coat. Makes about 20 servings.
Boil chicken; debone. Shred in pieces. Combine first 6 ingredients. Place Doritos in casserole dish. Spread mixture over chips. Top with cheese, then Ro-Tel. Bake, uncovered, for 30 minutes at 350°.
Spread beans in 8x8 inch pan. Layer sour cream, gaucamole, salsa, olives and onions. Cover with cheddar cheese. Refrigerate a couple of hours before serving.
Mix and sift together the flour, sugar, baking powder and salt. Drop egg in dry ingredients and mix with a fork. Sprinkle over fruit. Melt butter and dribble over. Bake in 350° oven for 1 hour or until brown and bubbling.
Cut chicken into small pieces. Mix broth and soup together and bring to a boil. Put chicken in deep dish crust and pour liquid over top. Make slashes in pie shell and put on top. Bake at 400° for 25 to 30 minutes or until brown and bubbly.
Stir sugar, syrup and water over low heat until sugar dissolves. Cook without stirring until forms hard ball when dropped in cold water (250°). Beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in thin stream over egg whites. Add vanilla; beat until mixture holds shape, then fold in nuts. Drop by teaspoon onto waxed paper. Makes 4 dozen.
Soften cream cheese and blend with margarine until smooth. Mix with other ingredients, (except rolls) until mushy. Separate rolls into 4 rectangles. Seal perforations. Spoon 1/4 mixture into middle of rectangles. Pull 4 corners of dough to center; seal. Brush top with fresh Parmesan cheese (optional). Bake on ungreased pan 20-25 minutes. Use temperature on back of Crescent Roll can.
Combine sugar, oil and 1 teaspoon vanilla in large mixer bowl. Add eggs; beat well. Combine flour, salt, cinnamon and soda; stir into egg mixture. Fold in carrots, walnuts and raisins. Pour into 12 x 7-inch glass baking dish, greasing bottom only. Microwave on High for 14 to 16 minutes, turning dish every 4 minutes. Cool.
Mix all ingredients together in a 3-quart dish. Bake for 30 minutes at 400°, then 1 hour at 350°.
Place in 9 x 13-inch pan in the order given. Bake at 325° in glass or 350° in metal pan for 1 hour. Serve cold or warm with whipped cream.
Preheat oven to 400°. Cook rice in 1 1/3 cups boiling, salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in a lightly oiled, shallow 1 1/2-quart baking dish. Melt butter in a small skillet. Add onion, celery and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, chilies, black pepper and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of pan. Bake at 400° for about 20 minutes. Great served with stewed tomatoes and cornbread. Serves 4.
Divide all ingredients in half, making enough for 2 layers. Tear up cake and put 1/2 of it into a 9 or 10-inch spring-form pan for the first layer. Add 1/2 the ice cream (it will need to be softened some); this is part of the first layer also. Top ice cream with 1/2 the fudge topping. Sprinkle with 1/2 the crushed Heath bars (3). Repeat for the second layer, ending with the Heath bars. Cover with foil and re-freeze. It will need to be softened some in order to cut for serving.
Cream softened cream cheese and Ranch dip; spread on flour tortillas. Starting at one corner, roll up and refrigerate enough to slice easy. Serve with picante sauce.
Melt butter and remove from heat. Add milk, vanilla, salt, cocoa and sugar. Stir well. Put into greased 9-inch square pan. Chill for 4 to 6 hours and cut into squares.
Blend salt, lemon juice and shortening. Add sugar and cream until light and fluffy. Beat in eggs one at a time. Sift flour and soda twice. Add pineapple and flour to mix. Drop by spoonfuls on greased cookie sheet. Sprinkle with sugar if desired. Bake for 12 minutes at 400°. Yields 4 dozen cookies.
Over medium heat, cook and stir gelatin, pudding mix and water until it boils, about 15 minutes. Cook until partially set. Fold in Cool Whip. Spoon into 8 parfait dishes and chill.
Brown meat and onion; drain. Add cheese, salt and pepper. Fill tortillas with mixture and roll over and seal with toothpick. Place in oblong dish.