HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; beat with eggs. Add soda, dissolved with hot water, then add flour. Stir in dates and nuts. Drop in very small dabs (size of walnuts) on greased cookie sheet. Allow for spreading. Bake in hot oven. Makes 3 dozen.
In large kettle or Dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish, as desired. Refrigerate leftovers.
Cook until butter is melted. Remove from heat and cool 10 minutes. Beat until slightly thickened. Serve warm.
Mix all ingredients together; let set in refrigerator for 2 hours. Shape into small balls and place on cookie sheet in freezer. When ready to serve, bake for 20 minutes at 375°.
Mix baking mix, paprika, salt and pepper. Coat chicken. Arrange chicken pieces, skin sides up, in rectangular, microwavable dish, 12 x 7 1/2 x 2-inches with thickest parts toward edges. Cover with waxed paper and microwave on High (100%) 10 minutes. Rotate dish 1/2 turn. Microwave until done, 8 to 10 minutes longer. Makes 6 servings.
Mix all ingredients in a Dutch oven. Cover and bake at 300° for 5 hours, stirring once or twice.
Cook grits as directed on package. Add eggs and Cheez Whiz; mix well. Pour in a greased Pyrex dish and bake at 350° for about 1 hour (put Pyrex on cookie sheet with water in it so it will not burn grits on the bottom). Check often 45 minutes.
Dice all vegetables. I put through my food processor. Add all vegetables to the can of chicken broth. Simmer until vegetables are tender. Mix milk with flour slowly. Combine with broth and vegetables. Boil and let thicken for 5 to 10 minutes. Add cheese. Simmer for 10 minutes.
Shred potatoes. Soak in salted water (1/2 cup salt to 2 quarts water). Soak for 1 to 1 1/2 hours; wash. Drain. Place in uncovered pan.	Pour syrup over (3 cups sugar, 1 1/2 cups water and	1 cup	Karo) potatoes. Boil 5 minutes over medium heat. Add orange juice, grated orange rind and butter. Bake in 350° oven 35 minutes or until potatoes are transparent and syrup is lightly thickened.
Cook scrambled eggs. Use bacon or ham for the McMuffins. Use hamburger buns. Flatten with your hand and put in the toaster. Put on a paper plate 1/2 of the bun, then eggs, ham and top with a piece of cheese. Microwave just until the cheese melts over the eggs. Top with the other bun slice.
Take 9 x 13-inch pan, layer with little pieces of sponge cake, then crumble Butterfinger candy bars on top (saving about 1/2 a bar for the top). Mix 1 large box of instant vanilla pudding; spread over top of Butterfinger and cake. Then spread Cool Whip on top, sprinkled with crumbled 1/2 Butterfinger bar.
Mix peppers and sour cream. Butter large casserole pan. Pour in 1/3 rice, 1/2 cheese, then peppers/sour cream; continue, ending with rice.
In a large punch bowl pour all three ingredients. I freeze a jello mold ring full of this to keep punch cold.
Cream the oleo and sugar. Add beaten whole eggs, vanilla and vinegar. Pour into 2 unbaked pie shells (8-inch). Start at 350° for 10 minutes; turn down to 300° for 45 minutes.
Whip the egg white and 1 tablespoon water until frothy. Add pecans. In another bowl, mix sugar, cinnamon and salt together. Add dry mixture to frothy mixture and stir. Pour onto greased (with margarine) cookie sheet. Cook for 1 hour at 250°. Turn every 15 minutes until done.
First you make a roux using flour and oil (to be just "wet" enough). Have oil hot, then add flour. Keep on medium heat, not hot. Cook to color of caramel. Have water ready in a big pot (8-quart) and put roux in so it doesn't continue to brown. Add the chopped vegetables and cook down until thickened. Add crawfish with their fat and cook 15 minutes. Add salt and pepper.
Sift dry ingredients together. Add onion. Beat egg and add milk. Then add dry ingredients. Drop by teaspoons in hot oil (375°) and fry for 5 minutes or until brown. Yield: 1 1/2 dozen.
Combine first 5 ingredients. Mix well. Cut in shortening until mixture resembles coarse meal. Combine egg and milk. Add to flour. Knead mixture 8 to 10 times. Roll dough to 1 inch thickness. Cut with 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 450° for 15 minutes or until golden brown. Yields 15 biscuits.
Put egg and vanilla in bowl; mix and add dry ingredients. Stir in nuts. Spoon into 8-inch square pan. Bake at 350° for about 20 minutes. Done when still soft in middle.
Boil chicken and set aside. In a large pot mix flour and cooking oil and cook over low to medium heat until color of chocolate. Turn off heat and add onions, bell pepper, and celery. Cook this until soft, stirring constantly. When soft, add water 1 cup at a time very slow. When everything is mixed, add chicken and bay leaf, salt and pepper to taste. Simmer for 2 hours. 15 minutes before serving, add fil. Serve over freshly cooked rice.
Press crescent rolls in 11 x 15-inch pan and bake at 350° for 13 minutes. Mix together next six ingredients. Chop vegetables. Let crust cool before putting mixture and vegetables on.
Soak beans overnight in cold water with 2 tablespoons baking soda. Next day, rinse and cook until tender, about 1 hour. Keep 2 cups of broth. Mix ingredients with beans. Line baking dish with bacon strips. Pour in bean mixture; using only 1 cup broth. Add bacon strips to top. Bake at 350° for 2 to 3 hours. Add remaining broth if necessary.
Mix dry ingredients and set aside. In a large bowl, add oil, vanilla, orange juice and eggs. Beat at medium speed for 2 minutes. Mix dry ingredients with rest, except apples. Grease a Bundt pan or tube pan. Layer batter and apples. Bake at 350° for 1 hour and 15 minutes.
Grease a 13 x 9 x 2-inch pan. In a large bowl, combine dry cake mix and oats. Stir in melted butter until mixture is crumbly. Place 1/2 of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine preserves and water. Spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake in preheated oven at 375° for 20 minutes. Top should be light brown. Cool completely. Cut into bars. Makes 3 dozen bars.
Dissolve soft drink and sugar in milk (mixture may appear curdled). Pour into bowl. Freeze until partially firm. Spoon into chilled bowl and beat until smooth, but not melted. Freeze until firm.
Combine all ingredients except tomato sauce. Mold into loaf in shallow baking pan. Bake at 350° for 1 hour. Drain excess fat from pan. Pour tomato over loaf. Bake 30 minutes longer, basting occasionally. Serves 4.
Heat oil. Saute garlic and beans. Add thyme, salt and pepper. Add water and vegetable bouillon. Bring to boil. Simmer 20 to 30 minutes until beans are tender. Add dash of lemon and serve. Serves 4.
Beat cream cheese; add powdered sugar. Beat until fluffy. Mix peanut butter and milk until smooth. Add to cream cheese mixture. Add Cool Whip. Mix well. Pour into crust. Refrigerate.
Mix together the first 3 ingredients and pour over the chicken breasts. Bake at 350° for 1 hour uncovered.
Cook linguini per directions; drain. Keep warm. In a 2-quart saucepan over medium heat, in 3 tablespoons hot margarine or butter, cook onion until tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon, salt and pepper. Cook, stirring constantly, until mixture is slightly thickened. Remove saucepan from heat; stir in cheese. Tear bread into small pieces to make 2 cups coarse bread crumbs.
Place chicken in casserole dish. Cover with vegetables. Cover with Saran Wrap. Microwave on High for 15 minutes. Turn chicken over and microwave for another 15 minutes. Serve with juice, over cooked rice.
Arrange bread in single layer in 12 x 8 x 2-inch baking dish. Beat eggs with milk, sugar, vanilla and salt until well blended. Pour over bread. Turn slices to coat evenly. Refrigerate overnight.
Cook vegetables and drain. Pour in greased baking dish. Layer cheese slices on top and cover with crackers. Drizzle butter on top. Bake at 350° for 25 minutes.
Mix well. cream butter and sugar. Add eggs and beat well. Alternate flour and water. Add to cream mixture. Add nuts, dates or raisins and cherries. Let mixture set for 2 hours. Cover with towel. Spoon onto greased cookie sheet. Bake 8 to 12 minutes at 350°.
Completely dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. If necessary, remove unmelted ice. Blend in sour cream, add remaining ingredients. Pour into bowl and chill until set, about 2 hours. Makes three cups.
Bake in loaf pan at 300° for 2 hours. Last half hour, uncover and brown.
Place chicken in pan. Combine other ingredients. Pour over chicken. Bake at 350° for 40 minutes or until done.
Cream together butter and egg until well mixed. Gradually beat in juice concentrate. Combine flour, salt, baking powder, oats, walnuts and raisins in large bowl; stir well. Mix dry ingredients and creamed mixture together. Drop by large teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 350° for 15 to 17 minutes, until lightly browned. Cool on wire rack. Makes about 4 dozen.
Drain tuna, place in small bowl and flake with a fork. Blend Parmesan cheese in blender until powder fine. Mix cheese and mayonnaise into tuna with a fork. Mixture should be almost smooth. Yield: 4 servings. Carbohydrate 1 g, protein 22 g, fat 11 g, calories 201.
Empty cans, barbecue sauce and chopped onion and pour into a crock-pot. Stir and simmer 2 to 6 hours.
Sprinkle breasts lightly with thyme, Mrs. Dash and pepper. Peel, core and dice apples. In large, nonstick skillet over medium heat, melt 1 tablespoon margarine. Add apples and onion and saute until soft, about 5 minutes. Stir in bread crumbs and moisten with 3 tablespoons cider. Add currants and sherry. Remove from pan and cool.
Cream butter and sugar; beat in eggs, one at a time. Stir in tomatoes, flour, nuts, raisins, milk and dry ingredients. Pour into greased and floured bread pans. Bake at 350° for 1 to 1 1/2 hours. Makes 3 loaves. Cool in pans.
Strain and heat broth. Mix the turkey fat or butter with flour. Add hot broth gradually and cook until thick, stirring constantly. Add other ingredients. Pour in flat casserole. Cover with rich biscuit dough, cut with very small cutter. Bake 10 to 12 minutes at 450°. Yields 10 servings.
Whisk the Ricotta cheese, egg, parsley, basil, Parmesan and nutmeg in large bowl. Cook pasta in large pot of boiling salted water until firm (about 12 minutes). Drain. Add immediately to bowl of Ricotta. Toss to coat hot pasta. Serve at once. A very good, low-fat, yet creamy sauce.
Wash spinach and remove stems. Cut into 1/2-inch lengths. Mix in salt. Let stand 15 minutes. Squeeze liquid from spinach. Beat eggs. Add parsley, dill, onions and cheese. Combine spinach with egg mixture.
Combine sugar and cocoa; add cream. Bring to a boil and cook for 3 minutes. Remove from heat; add vanilla flavoring and peanut butter. Beat until stiff. Drop by teaspoonfuls onto greased pan. Cool.
Heat peach juice to boiling; add gelatin and stir to dissolve. Place gelatin and softened cream cheese in blender container. Blend until smooth; add mashed peaches. Refrigerate until cool and thick. Fold in whipped topping. Refrigerate in 8 x 12-inch dish until set. Serves 6.
Mix and beat first 5 ingredients until egg whites look dry; place in a large pie dish, rounding sides up. Bake at 375° for 30 minutes or until dry and light brown. Add fresh peaches or any other fruit desired sliced, sweetened and drained. Cover with whipping cream or Cool Whip. Let set a few hours in refrigerator or can be refrigerated overnight.
Mix together the flour, salt, soda, baking powder and cinnamon. Mix together eggs, sugar, Wesson oil and vanilla. Add flour mixture. Mix together and add the chopped pecans, apples and dates. Put in Bundt pan and bake at 350° for 1 1/2 hours.
Lay chicken in a pan. Pour red wine vinegar over. Sprinkle each piece with Italian seasonings. Then sprinkle each piece with dry Lipton soup. Then put catsup on top of each piece of chicken, cover and bake.
Cook grits according to package directions; set aside. Cook sausage and onion over medium heat until browned, stirring to crumble sausage; drain. Combine grits, sausage and remaining ingredients. Pour into a greased shallow 2-quart baking dish. Bake, uncovered, at 350° for 30 minutes.
Boil potatoes and onion in small amount of water until soft. If desired potatoes may be mashed slightly. Add milk, salt and pepper and reheat. Just before serving, add hard-cooked eggs and sprinkle with parsley.
Cut bacon into thirds. Wrap each chestnut with strip of bacon and secure with toothpick. Bake in glass pan 1/2 hour at 350°. Drain grease. Mix ketchup and sugar well. Pour over water chestnuts. Sprinkle with Worcestershire sauce. Bake 1/2 hour at 350°.
Coat chicken in flour and salt. Brown chicken on all sides in hot oil. Transfer meat to cooker. Stir together remaining ingredients and pour over chicken. Cook on high heat setting for 3 to 4 hours. Thicken liquid. Serve chicken and gravy over hot rice.
Grind lemon. Combine lemon, sugar and egg in small saucepan. Cook for a few minutes, stirring constantly, until thickened. Add raisins and cook for a few minutes. Let stand until cool. Stir in mayonnaise and nuts. Chill until ready to use. Yields 3 cups.
Mix Cool Whip and pudding. Add the rest of the ingredients. Chill for 3 hours or overnight. Great for picnics or parties. Very easy to make and can be made in advance.
Combine tomatoes, basil, minced garlic, salt and pepper. Let stand for 20 to 30 minutes or cover and refrigerate for up to 4 hours. Slice bread in 1-inch slices and put on baking sheet. Broil until lightly browned on each side.
In large pan, cover spareribs with water. Simmer 1 hour; drain. Then arrange in single layer in 2 1/2-quart baking dish.
Pour boiling water over ribs; drain. Boil mixture. Pour over meat. Marinate for 3 hours or longer. Cook at 250° for 3 hours or longer.
Mix all ingredients, except tomato juice. Drop by spoonfuls into hot oil and fry on both sides until well browned. Pour tomato juice or mushroom soup over top and steam on low heat for 25 minutes.
Melt butter or margarine. Beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, bran, oats and baking soda. Stir into butter mixture. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes.
Clean clams and grind clams and onion until fine. Beat eggs and add to clams and onions. Pour in flour and stir until mixture is well blended. Add salt and pepper to taste. Add oil to skillet and fry until brown.
In a large bowl, mix cake mix, egg and butter together and pat into pan with edges slightly pushed up; set aside. In another bowl, mix cream cheese, sugar and 3 eggs together, blend well. Pour into cake mix. Spread evenly. Bake at 325° for 25 minutes or until desired brown. Cool and cut into squares.
Soften cream cheese; mix with Eagle Brand milk. Mix until smooth and add lemon juice and vanilla. Pour into graham cracker crust and chill. Top with cherries and serve. Also good with fresh strawberries or plain.
Preheat oven to 350°. Drain beans; pour into a greased casserole. Blend soup and milk; pour over the beans. Bake for 30 minutes. Pour butter over bread crumbs and pour crumbs on top of beans. Bake for 15 minutes longer.
In small mixing bowl, beat cream cheese and sugar until well blended. Add pumpkin, syrup and cinnamon. Refrigerate until ready to serve. Serve as dip with fruit and cookies. (Preparation time: 10 minutes.)
Let dough rise overnight. Roll out 1 loaf of dough and put in the bottom of a deep dished pizza pan. Let dough hang over the edges of the pan. Put layer of cheese over dough (reserve 1/4 of cheese for top). Layer rest of the ingredients over cheese. Roll out other loaf of dough, crimp edges like a pie. Pour tomato sauce on top and the rest of the cheese. Bake at 375° for 1 hour. Serves at least 6 to 8 people.
Cook beef until gray. Add onion, pepper, salt and black pepper. Mix tomato paste and pizza sauce. Simmer for a few minutes. Mix with macaroni in casserole and sprinkle with cheese. Bake until brown at 375°. Can freeze.
Combine cheese, macaroni, margarine and seasoning. Mix well. Spoon macaroni into greased 8-inch square baking dish. Combine with milk and eggs; pour over macaroni mixture. Sprinkle with paprika. Bake at 425° for 15 to 20 minutes or until set. Yields 5 to 6 servings.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven. Remove meat and set aside. Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned. Add all seasonings to pot. Return meat to pot and add consomme and non-alcoholic beer. Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender. Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf. Add salt or pepper to taste. Thicken with flour, if desired.
Mix first 9 ingredients thoroughly; add 3 cups flour and stir. Pour into a 13 x 9 x 2-inch pan. Combine remaining ingredients and sprinkle over batter. Bake in a 350° oven for 30 to 40 minutes.
Preheat oven to 375°. Grease a 8 1/2 x 4 1/2-inch loaf pan.
Drain pineapple and fruit cocktail. Mix all ingredients together. Let set overnight in refrigerator to blend.
Combine the first 4 ingredients in a plastic bag and mix. Add chicken. Marinate 2 hours in refrigerator. Heat grill (we have portable gas grill). Grill chicken 5 minutes on each side, more if breasts are large. If desired, sprinkle with Feta cheese and ripe olives.
Cook macaroni in boiling water for 7 minutes. Drain and rinse with cold water. Make sauce of butter, flour and milk. Grease baking dish. Add macaroni and sauce. May top with buttered bread crumbs. Bake at 375° for 20 minutes. Serves 2 or 3.
Wash berries; drain well. In a large saucepan, combine berries, water and 1/2 to 1 cup sugar (to taste). Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice.
Melt butter. Stir all ingredients together. Pour into 8-inch greased square pan. Bake at 350° for 20 minutes.
Put sugar, salt and yeast in bowl with 1 cup warm water. Let dissolve. Melt Crisco and cool. Add buttermilk and yeast water to flour and knead until smooth. More flour will be needed. Store in flour covered containers in the refrigerator to be used as desired. Bake at 350° until golden brown.
Combine 1/2 cup sugar and 1 teaspoon cinnamon. Quarter biscuits; roll in sugar and cinnamon mixture. Place in greased Bundt pan. Combine 1 teaspoon cinnamon and 1 cup sugar; melt this with the stick of butter. Drizzle over biscuit pieces. Bake at 350° for 30 minutes.
Mix peanut butter, butter, crumbs and sugar. Spread in well-greased 10 x 15-inch pan. Pour melted chips over all. Chill and slice. These are always a hit!
Cook and drain spinach well. Mix eggs, stuffing mix, onion, cheese, butter, thyme and garlic salt together. Chill. Roll into balls. Freeze on cookie sheet. Store in Ziploc bags in freezer. Bake at 350° for about 15 minutes.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla. Add gelatin and lemon juice and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and oleo. Pack 2/3 of mixture on bottom and side of 9 x 13 x 2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Can be frozen. Use only Milnot.
Beat egg white until stiff. Dip pecan halves into egg mixture, making sure each is covered well. Place on a greased pan. Preheat oven to 250°. Bake 30 minutes. Do not open oven door. Turn oven off and leave in oven 30 more minutes. Do not open oven door until time has lapsed.
Sift flour, baking powder and salt together. Cream sugar and shortening. Cut creamed mixture into flour. Add milk until dough holds together. Turn dough onto floured surface. Roll out to 1/2 to 3/4-inch thickness. Cut with biscuit cutter. Dip biscuits in melted butter. Place in ungreased pan. Bake at 400° or until golden.
Beat eggs "real good"; add milk and syrup. Boil until this mixture forms a thick custard. Add pecans and pour into a baked pie crust. Chill. Top with whipped cream.
Melt milk chocolate chips and peanut butter over low heat. Stir in cereal. Layer mix and powdered sugar in several layers in a brown grocery bag. Shake bag until cereal is coated with powdered sugar. Store in sealed container.
Mix all and bake for 1 hour at 350° in a 9 x 13 x 2-inch casserole.
Add 1/4 cup sugar to milk and stir until thoroughly dissolved. Add lemon rind and juice. Turn mixture into cold freezer tray and freeze. Beat egg whites until stiff but not dry; add remaining sugar and beat well. Whip cream to a custard consistency. Combine mixtures and return sherbet to freezer tray. Freeze 2 to 3 hours without stirring. Yield: 6 servings.
Cook noodles. In a large saucepan, melt butter. Combine soups, sour cream and chicken. Mix in spaghetti. Add cheese to taste. Place in a large baking dish. Bake at 350° for 45 minutes.
Cream sugar and butter. Add egg yolks one at a time. Add flour. Whip egg whites until soft peaks form. Fold into batter. Bake in tube pan in cold oven at 325° for one hour and 15 minutes. Add glaze (powdered sugar and milk) while still hot.
Cut chicken in half. Wipe dry; remove skin and fat. In a large bowl, combine all ingredients except margarine and corn flakes. Stir well. Add chicken. Make sure each piece is covered well. Let stand overnight in refrigerator. Remove chicken pieces from mixture; blot off excess moisture with a dry towel. Dip each piece in melted margarine, then roll in cornflakes. Place chicken in a single layer on a shallow baking pan. Sprinkle with parsley. Bake at 375° for 25 to 30 minutes.
Preheat oven to 325°. Beat butter and almond extract until fluffy. Beat sugar, add flour gradually. Stir oats and almonds. Shape into crescent shapes. Place on ungreased cookie sheet. Bake 15 to 18 minutes, until light brown. Sift powdered sugar over warm crescents. Yield: 3 dozen.
Tie spices in cheesecloth. Drop into hot simmering cider. Stir in sugar. Simmer over low heat for 30 minutes. Do not boil. Makes 20 servings.
Combine all ingredients in a crock-pot and cook on high for 4 hours or on low for 8 to 10 hours. Can also be simmered on stove top for 1 to 1 1/2 hours.
Heat oven to 325°. Grease and flour pan. Blend all ingredients on low speed 1 minute. Beat on medium for 1 minute. Pour into pan. Bake 50 to 60 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan and cool completely.
Put first 3 ingredients through a coarse food grinder. Liquefy remaining ingredients in blender. Mix everything together and drop by spoonfuls onto an oiled baking sheet. Bake at 400° for 20 minutes. Serve over lettuce with a mild mustard on the side.
Mix vanilla pudding as directed. Add sour cream. Then add Cool Whip. Add sliced bananas to mixture, layering alternately with mixture and vanilla wafers.
Mix sugar, jello, water and juice. Stir until dissolved. Add enough water to make 1 gallon. Freeze. Chop and put in punch bowl. Pour 7-Up over to taste!
Drain corn and beans. Mix all ingredients and marinate at least overnight. Will keep well in refrigerator.
Mix cream cheese and milk until well mixed. Add sour cream, beef, green pepper, and onion. Mix until well blended. Spread into a glass pie plate. Top with chopped nuts. Bake until bubbly. Serve with crackers as a dip.
Preheat oven to 350°. Use top and bottom of large roaster. Must have side handles or 2 large cake pans.
Melt 6 tablespoons of the margarine. Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, salt and pepper. Simmer, covered, for five (5) minutes. Add flour and stir until blended. Add milk and simmer until thickened, stirring constantly. Add tuna. Cover and simmer 10 minutes.