HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together milk, vanilla and eggs; then add butter. In a separate bowl mix dry ingredients. Gradually pour dry ingredients into wet batter. Bake for 1 hour in a 9 x 13-inch pan or until golden brown.
Cream powdered sugar and cream cheese. Add food coloring and butter flavoring. Mix until coloring all looks same shade. Shape into balls the size of marbles. Place on foil or waxed paper and flatten with thumb. Let dry for 1 1/2 days. Can be frozen. Yields 100 mints.
Mix and drop by teaspoon. Bake at 375°. This makes 3 dozen.
Saute veggies in butter; put shrimp and soup into veggies and let simmer. Serve hot with Wheat Thins.
Preheat oven to 325°. Grease pans. Beat all ingredients on low speed for 1 minute. Bake 1 hour. Cool 10 minutes in pans.
Mix cake mix and oleo until crumbly. Add egg and mix well. Pat into 9 x 13-inch pan. Pour milk over crust. Sprinkle chips on top and bake 20 minutes at 325°. Cool and cut into bars.
Combine cucumbers, tomatoes, onions, peppers and pimento. Soak overnight in pickling salt. Drain but do not squeeze the water from vegetables. Cover with vinegar; add sugar and spices. Boil slowly 20 minutes.
Cream butter, sugar and egg yolks together. Add syrup, pecans and vanilla. Beat egg whites until stiff and fold into pie mixture. Bake in uncooked pie shell at 350° for 30 to 35 minutes or until done.
In a bowl, combine sugar, salt and hot water; stir to dissolve sugar and salt. Allow to cool to lukewarm. Sprinkle yeast over and allow to dissolve. Add flour 1/2 cup at a time. Turn dough onto floured surface and knead thoroughly. Divide into 12 small pieces and roll into balls. With rolling pin, roll each ball into 5-inch circle. Place on baking sheet. Bake at 500° for 5 to 7 minutes or until puffed and golden. Yields 12 rounds.
Mix raisins with 2 cups flour, then mix all dry ingredients. Heat and mix applesauce, shortening and sugar; mix well. Mix in dry ingredients. Mix soda with 2 1/2 cups flour. Stir well. Combine all spices, nuts, cocoa and salt. Bake at 350° for about 1 hour in a 9 x 13-inch greased pan.
Place cut pieces of biscuits into a greased bundt pan. Melt butter with cinnamon and sugar; pour over top of biscuit pieces. Bake at 350° for about 40 minutes. Remove from oven and invert onto serving plate.
Pat 20 crushed Oreos into oblong Pyrex dish. Add softened ice cream on top and smooth. Evenly spread peanuts over ice cream. Pour syrup over all. Spread Cool Whip evenly over syrup. Sprinkle 10 crushed Oreos on top. Freeze overnight. Let set out 10 minutes before serving.
Cook sausage over low heat in a large skillet 8 to 10 minutes. Drain; set aside. Combine chili sauce and next 3 ingredients in large skillet; stir well. Add kielbasa and pineapple chunks. Simmer 15 minutes. Stir occasionally. Serve in chafing dish. Yields 24 appetizer servings.
Drain raspberries and puree in a blender. Arrange rinsed and dried strawberries in a glass bowl, pyramid fashion. Sprinkle with lime juice and then with granulated sugar. Spoon raspberry puree over strawberries. Top with whipped cream to which the powdered sugar and Kirsch have been added. If preferred, may be served in individual bowls or stemmed glasses.
Put all ingredients together in a jar; place a lid on the jar and shake. Pour on salad before serving.
Grease 9 x 13 pan. Sprinkle entire box of rice on bottom. Lay chicken over the rice. In bowl, mix soup and 2 cans of water. Pour over chicken and rice. Cover with foil and bake for 2 1/2 hours at 350°. Do not peek.
Preheat oven to 325°. Place roast on ample piece of heavy-duty foil. Sprinkle onion soup mix over the meat. Bring edges of foil together. Add water and seal tightly. Place in shallow pan. Reduce oven temperature and bake at 275° for 2 to 4 hours or until internal temperature reaches desired doneness.
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain. Stir in seasoning mix, water, salsa and corn. Heat to boiling. Stir in rice. Boil 1 minute. Remove from heat. Cover and let stand 8 minutes. Fluff rice mixture with fork. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of edge. Sprinkle tomato in circle next to lettuce. Serve with sour cream.
Thoroughly blend crumbs and margarine and 1/4 cup sugar. Press firmly against bottom and 2 1/2-inch up sides of 8-inch spring-form pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan. Bake in preheated moderate oven (350°) for 60 to 70 minutes, or until firm. Turn off oven. Leaving door slightly ajar, allow cheesecake to remain in oven for 1 hour. Cool in pan. Chill 4 hours or overnight. Remove side of pan. Top with cherry pie filling. Makes 10 wedges.
Mix together first 7 ingredients; cut in shortening with pastry blender or 2 knives until mixture is crumbly; set aside. Obtain 9-inch pie shell; set aside. Combine 4 remaining ingredients. Alternate layers in pie shell of crumbs and liquid mixture, ending with crumbs as top layer. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 20 minutes longer or until firm.
Mix all ingredients. Roll into balls (small) and flatten. Bake at 350° for approximately 15 minutes, but not until brown!
Cook first 4 ingredients for 5 or 10 minutes. Mix milk, flour, eggs and vanilla while first mixture is heating. After mixing separately the 2 sets of ingredients, mix all together and cook until thick (5 or 10 minutes).
Mix well and chill. Roll into 58 to 60 balls. Bake on cookie sheet at 350° for 20 minutes.
Mix well in blender. Dip bite size vegetables, meat, seafood and poultry pieces in this batter before frying in hot oil. This is a fun, tabletop, cook your own food meal. Great for onion rings, too.
Remove peel and seeds from zucchini before grating. Mix together all ingredients. Bring to a boil, then simmer for 20 minutes. Pour zucchini mixture into hot jars, leaving 1/2 inch head space. Process for 30 minutes in hot water bath.
Wash potatoes and cut into 1/2-inch cubes; cook in boiling water to cover 8 to 10 minutes or until tender. Drain and let cool. Combine potatoes and next 8 ingredients; toss gently. Set aside. Combine yogurt, mayonnaise, mustard, pepper and red pepper. Stir well and pour over potato mixture. Toss gently; cover and chill.
Soak beans and smoked meat in separate pots overnight. Drain beans and add enough water to cook. Add salt pork and cook 1 hour over low flame. Cut the rest of the meats into pieces and add to the beans. Cover and cook for another 1 1/4 hours. Put a little oil in a skillet and saute the garlic and onion for 5 minutes. Add the tomatoes, parsley, salt and pepper. Cook for another 5 minutes. Remove 2 cups of beans and mix them in the skillet, mashing as you mix. Add enough liquid from the beans to moisten the mixture. Simmer, stirring occasionally, for 15 minutes or until it becomes thick. Scrape the sauce into the bean pot and cook over low heat, stirring occasionally, for 20 minutes.
Toast oatmeal in a skillet over low heat, stirring constantly. Set aside. Preheat oven to 400°. Grease 12 muffin-pan cups. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, blend egg, milk and oil. Stir into flour mixture just until moistened. Fold in raspberries and toasted oatmeal. Spoon batter into muffin cups and bake 20 minutes.
Cook peas in boiling water with salt until peas are barely tender. Add more water if necessary. Pour off half of liquid. Brown ground beef and onion; add to peas. Stir in barbecue sauce, mustard and sugar. Bake at 200° for 1 to 1 1/2 hours. Yields 4 to 6 servings.
Peel potatoes. Cut in half lengthwise. Cut each half diagonally into 1/8-inch slices, keeping potato assembled. Lift with spatula onto oiled baking sheet. Press down slightly with palm of hand to fan out slightly. Brush with butter. Bake at 400° for 30 minutes. Sprinkle with herbs. Bake for 15 to 25 minutes longer. Sprinkle with minced parsley.
Mix all ingredients together and simmer for several hours. I make mine in the slow cooker. Very good.
Melt caramels in water in top of double boiler. Stir in pecans. Drop from teaspoon onto buttered waxed paper. Refrigerate until firm enough to remove from paper. Melt paraffin and chocolate in top of double boiler. Dip candy mixture a few pieces at a time into chocolate. Place on buttered waxed paper.
In blender or food processor, puree broccoli. Add remaining ingredients and blend well. Pour in medium casserole. Bake uncovered in 400° oven 20 minutes or until souffle is puffy and top is brown. Serve immediately. May sprinkle with additional grated Cheddar cheese.
Mix ingredients up to taco seasoning. Place in crock-pot or casserole; add cheeses on top. Bake at 350° or heat in crock until cheese melts. Serve with tortilla chips.
Mix the first 5 ingredients together. Then add the melted margarine. Pour in unbaked pie shell. Bake at 375° for about 25 minutes or until set. Cool. Top with whipped cream. Excellent!
Combine in saucepan sugar, corn syrup, 3 tablespoons butter and 1/2 cup cream. Bring to boil; gradually add remaining cream and butter. Cook over medium heat, stirring occasionally, just to soft ball stage (230°). Remove from heat. Add salt and vanilla extract. Serve warm.
Preheat oven to 350°. Grease two 9-inch pans and dust with flour. Sift flour, baking powder and salt together. In separate bowl, cream the sugar and butter, then add eggs and vanilla; beat well. Add dry ingredients and milk alternately, starting with dry ingredients, and beat until smooth. Pour batter into pans and bake 20 to 25 minutes. Cool.
Remove butter and cheese from refrigerator about 15 minutes ahead. Beat in small bowl of mixer until blended. With fingertips or wooden spoon blend in flour and salt until dough is smooth. Shape in flat mound on sheet of foil, wrap and chill overnight. Remove from refrigerator 15 to 30 minutes before rolling. Divide in halves or quarters for ease in handling. Wrap reserved portions and return to refrigerator. Roll out and cut as desired. Place on ungreased cookie sheet. Chill 30 minutes and bake in preheated oven at 375° for 12 to 15 minutes or until puffed and golden. Sprinkle with sugar if desired.
Cook pasta, drain and rinse. Combine all ingredients in a large bowl. Stir together. Chill in refrigerator at least 1 hour. Sugar and regular Italian dressing may be used.
Brown beef and onion. Drain. Place in Dutch oven. Add soup and 2 to 2 1/2 quarts water. Bring to a boil. Add noodles. Cook until tender. Simmer until thick. Add sugar to taste.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Preheat oven to 475°. Mix together the flour, baking powder, baking soda and salt. Pour oil and buttermilk into one measuring cup; do not stir. Pour all at once into the flour. Stir with a fork until mixture cleans sides of bowl and rounds up into a ball.
Preheat oven to 350°. In an ovenproof casserole dish, melt 1 stick of butter. In additional bowl, mix sugar, flour and milk until smooth. Add this to melted butter (do not stir). Bake at 350° for 30 to 40 minutes or until brown.
Mix well. Bake in a preheated oven at 350° for 35 minutes.
Mix and drop on biscuit sheet or in muffin tins. Bake at 450° until brown.
Place in microwave and cook until thick. Stir often. Add 2 tablespoons vinegar. Refrigerate and use desired amount for fresh fruit salad.
Preheat oven to 350°. Place bite size pieces of cooked chicken into casserole (greased) dish. Combine sour cream and soup; pour over chicken. Crush crackers and mix with melted butter and poppy seed. Sprinkle on top of chicken. Bake for 30 minutes, until golden and bubbly.
Cook broccoli as directed on package. Mix cooked broccoli and rice together. Pour into baking dish. Add the soup and mix well. Top with cheese. Bake at 350° about 30 minutes.
Melt butter. Add sugar. Add beaten eggs, flour, salt and vanilla. Add chocolate chips and pecans. Stir well. Pour into pie shell. Bake for 30 minutes at 350°. Turn oven off and leave pie in for about 30 minutes or until set.
Boil water. Pour over margarine. Stir until melted. Stir in flour. Beat in eggs, one at a time. Pour mixture into broiler pan or large cake pan. Bake at 400° for 15 to 20 minutes until brown. It will puff up. Pat down (while warm) and let cool. Make topping by creaming cream cheese with mixer. Add pudding and milk. Spread over crust. Top with Cool Whip. Drizzle with chocolate syrup.
You will need 8 (3 ounce) paper cups and 8 wooden sticks.
Mix all ingredients together after macaroni is boiled. Chill and serve. You may also serve warm.
Cook shells. Mix the cottage cheese, Mozzarella cheese, Parmesan cheese, eggs, parsley, nutmeg, salt and pepper. Fill shells with cheese mixture. Cover bottom of 9 x 13-inch baking dish with thin layer of spaghetti sauce. Arrange stuffed shells in dish and pour remaining sauce mixed with meat over the shells. Cover baking dish with aluminum foil and bake at 350° for 30 minutes. Remove foil and sprinkle additional 1/4 cup Parmesan cheese (optional) over shells. Continue baking for additional 15 minutes or until bubbly. Serves 6 to 8.
Beat eggs, melt butter and mix all ingredients. Place in an uncooked pie crust and bake at 300° for 1 hour or until browned on top.
Melt butter. Brown meat in hot butter. Add onions, etc. (up to and including consomme). Simmer for 30 minutes. Meanwhile, cook the rice in separate pot (enough for 5 to 6). Add corn and peppers to meat and tomato mixture and continue heating for 10 minutes. Add some of the mushroom liquid if needed. Serve over rice. Leftover rice should be stored separate from meat mixture so it will not absorb all the liquid. Serves 5 to 6.
Place apple slices in large bowl. Mix sugar, cinnamon, salt and flour together and pour over apples. Stir until apples are well coated. Put in unbaked pie crust. Dot with oleo. Place top crust over apples and prick with fork. Sprinkle 1 teaspoon sugar over crust. Bake at 425° for 10 minutes and then at 350° for 35 minutes more.
Mix all together. Form into cookies. Bake for 8 to 10 minutes at 350°. Makes approximately 64 cookies.
Sift dry ingredients into bowl. Add 1/2 stick melted butter and 1/2 cup milk. Mix and pour into well-greased 8 x 8-inch baking pan. Pour 1 can sweetened fruit with 1/2 cup sugar over batter. Bake in a 400° oven for 20 to 25 minutes.
Cover raisins with water and bring to a boil. Mix all other ingredients and add to raisins. Cook slowly until thick. Pour in unbaked pie shell. Cover with lattice crust and bake at 325 degrees for about 45 minutes. Makes 2 pies.
Sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Cream shortening, sugar and egg. Add flour mixture. Then add raisins, nuts, vanilla and pumpkin. Bake at 350° for 10 minutes.
Mix vinegar, sugar, canola oil and the herb packet from the Ramen noodles. Add chopped cabbage, water chestnuts, onion, crushed noodles and almonds. Refrigerate.	Looks better if served the same day but good the next day also. Serves 8 or more.
Mix all ingredients and put into cloth casings, about 10 inches long, by 4 inches round. Leave room for expansion. Cook in boiling water for about 2 hours until done. Remove from bags, slice and fry in butter. Good with syrup and hot bread.
Mix and spread the first 3 ingredients in a 9 x 13-inch pan; bake at 350° for 25 minutes. Cool. In a bowl mix the next 3 ingredients together and fold in Cool Whip until well blended. Spread this mixture over cooled crust and top with your favorite fruit. Refrigerate and serve immediately.
Saute beef, onions, green pepper, celery, garlic, mushrooms and cheese together. Add tomato paste, tomato sauce and tomatoes. Season with oregano, celery salt, Italian seasoning, parsley, salt, pepper and garlic salt. Add cottage cheese, egg and Parmesan cheese. Spread in large baking pan: sauce, noodles, cheese mixture, sauce, noodles, cheese mixture and ending with sauce.
Mix ingredients, other than shrimp, with mixer until dip consistency. Do not overmix or it will become runny. Fold in shrimp or shrimp pieces. Chill until ready to serve.
Brown meat and drain fat. Mix with remaining ingredients. Place in a large greased casserole and cook for 1 hour at 350°. Cover with crushed potato chips and return to oven for 30 minutes longer.
Mix the red hot peppers and the salted crackers. Add a pinch of cinnamon. Stir-fry the ingredients. Fry tortillas. Dip each tortilla in the stir-fried ingredients. Chop up onion and mix with grated cheese. Place in center of tortilla and roll. Place tortillas on tray and sprinkle with grated cheese.
Combine all ingredients and mix well. Form into patties and place on broiling pan or grill. Broil until brown.
In heavy 3-quart pan, melt first three ingredients and stir in peanuts until covered. Spread on waxed paper to harden. Break into pieces.
Combine oil and garlic in oval microproof baking dish, just large enough to accommodate all ingredients. Cook (micro) on High for 1 1/2 minutes.
Drain pineapple and reserve liquid. Combine 1 cup boiling water and lemon gelatin in mixing bowl. Stir to dissolve gelatin. Add drained pineapple and 1 cup ice cubes. Stir until ice is melted. Pour into 9 x 13-inch baking pan and put in refrigerator to set. Repeat with orange gelatin, using remaining water and ice. Stir in marshmallows instead of pineapple. Pour over lemon layer. Return to refrigerator to set.
Spread cottage cheese over bottom of crust. Cook ground beef, chopped onion and spaghetti sauce. Simmer and pour over cottage cheese. Bake at 350° for 20 minutes.
Mix together first four ingredients. Drain pineapple; save juice and pour over apples. Add to egg mixture the Cool Whip, pineapple, drained apples and 1 2/3 cup peanuts. Mix thoroughly. Top with remaining peanuts and refrigerate.
Wash okra and pack in hot pint jars. Put 1 pod of pepper and 1 clove of garlic in each jar. Mix other ingredients and bring to a boil. Pour over okra and seal.
Blend sugar, syrup and eggs. Add vanilla. Pour into unbaked pastry shell. Put nuts on top. Bake at 325° for 35 minutes.
Melt margarine in a casserole dish. Mix together remaining ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
In a medium bowl, combine cream cheese and sour cream. Mix well. Stir in chilies, onions and jalapenos. Season with salt and pepper (or a little salsa for color). Spread one tortilla with about 1/4 cup of mixture; top with another tortilla. Continue spreading and stacking until stack is 4 tortillas high; top with the 5th tortilla that has not been spread with cheese mixture. Make another stack with the remaining 5 tortillas. Wrap each stack in plastic wrap and refrigerate at least 1 hour. Cut each stack into 18 wedges. Arrange pinwheel fashion around a dish of salsa or picante. Makes 36 appetizer servings.
Beat egg until frothy; beat in sugar and butter or margarine; cream until fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together; add to sour cream mixture. Blend thoroughly. Pour into greased 8-inch square pan. Sprinkle brown sugar topping evenly over batter. Bake in moderate oven (375°) for 25 to 30 minutes or until done. Serve warm. Makes 6 to 8 servings.
Mix all ingredients except corn flakes together. Place in a casserole dish. Sprinkle crushed corn flakes on top. Bake at 350° for about 30 minutes or until top is lightly browned.
Mix ingredients in the order given. Shape into small balls with hands. Place on an ungreased cookie sheet and press down lightly with thumb. Bake in a 375° oven for 12 to 15 minutes. Makes about 5 dozen.
Mash bananas and sugar together with a fork. Stir in melted shortening and beaten egg. Add dry ingredients, vanilla and nuts. Bake in greased loaf pan for 1 hour. Cool on rack.
Dissolve 2 packages of jello in boiling water. Mix in grape juice and add cherries. Chill and enjoy.
In a large saucepan combine cocoa, cinnamon and nutmeg. Heat carefully, stirring often. Be careful not to scorch. Serve cocoa hot, topped with marshmallows. Makes 8 servings.
Cream Crisco, butter, sugar and eggs. Add milk, vanilla, flour, soda, salt, nuts and chocolate chips. Mix well. Bake at 325°. Makes 50 cookies.
Mix ingredients as listed. Fold in Cool Whip. Garnish with a sprig of mint (optional).
Mix sour cream, pineapple and Mandarin oranges. Add marshmallows and coconut. Refrigerate overnight.
Put bouillon cubes in blender first, then add onion. Blend both very fine. Add softened cream cheese, mayonnaise and Worcestershire sauce. Mix well.
Sift together flour, baking powder, salt and sugar. Stir in oats. Mix in oil, egg and milk. Fill greased muffin tins 2/3 full. Bake in preheated hot oven at 425° for 15 minutes.
Combine all ingredients. Place in greased 9 x 13 pan. Chill 8 to 12 hours. Bake at 350° for 40 minutes. Serves 8 people.
Boil together the sugar, water and Karo to 300°. Let all bubbles disappear. Add peanut butter. Blend well. Pour out onto buttered foil. Press out with back of lightly greased spatula. Cut immediately with scissors into bite size pieces.
Preheat oven to 350°. In batter bowl, quarter biscuits with knife. Stir in 1 cup sauce and 2 cups of cheese. Spread mixture into 9 x 13-inch pan. Pour remaining sauce and cheese over the top. Bake 30 to 35 minutes.
Combine sugar and cocoa. Add butter and milk. Cook, stirring constantly until mixture comes to a boil; boil about 30 seconds. Remove from heat. Add peanut butter, oats and vanilla. Mix well and drop by spoonfuls onto wax paper. Will harden as they sit.
Fry beef and bacon. Mix with the rest of the ingredients and place in 2-quart casserole dish. Bake for 45 minutes at 350°.
Mix together and make balls about walnut size. Chill or freeze (works best frozen). Dip balls into melted chocolate. Super good!
Blanch vegetables except peas. Run under cold water to maintain color after blanching. Run hot water over frozen peas. Heat oil; add crushed garlic and saute until it turns slightly brown. Add boiling broth carefully to hot oil and simmer 15 minutes. Cook pasta until al dente. Pour garlic/oil sauce over pasta. Add vegetable and toss. Serve at room temperature. Serves 8 to 10.
Cook noodles by directions on package. Drain. Brown beef with salt, pepper, green peppers and garlic powder. Stir in tomato sauce and oregano. Set aside. Soften cream cheese at room temperature. Blend with sour cream, then add cottage cheese. Mix well. Place half the noodles in a 13 1/2 x 9 x 2-inch pan; cover with cheese mixture. Spread the rest of the noodles over top. Pour on the meat sauce. Bake in a 350° oven for 20 to 25 minutes.
Mix all ingredients together. Grease and flour a cookie sheet, pat 3/4 of the dough on the bottom and 1/2-inch up sides of pan. Spread any of your favorite jam over the dough. Roll remaining 1/4 portion of dough on floured board, cut into thin strips and crisscross across top of jam. If dough breaks when crossing, just patch it. Sprinkle with 1 cup ground nuts. Bake 45 minutes at 375°. Cool. Sprinkle with powdered sugar and cut in squares or diamonds. Keeps well.
Heat butter or margarine in a heavy skillet over high heat. Add zucchini, onions, salt, pepper and tomatoes. Cover and cook for 15 minutes or until tender, stirring occasionally. Add cheese; heat until cheese is melted.
Mix together squash, onion, soup and sour cream. Melt margarine and combine with stuffing. Put half of mixture in bottom of casserole dish. Add squash and top with rest of stuffing mixture. Bake at 350° for 45 minutes.
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thick. Serve with vanilla wafers.
Prepare rice. Season chicken with salt and pepper and brown in margarine. Spoon rice into a 1 1/2-quart casserole. Top with chicken, skin side up. Combine soup with wine. Stir and heat over medium heat until smooth. Add remaining ingredients. Pour over chicken. Bake at 350° for 25 minutes, covered. Uncover and bake 25 minutes longer.
Combine in small bowl. Mix well. Press in bottom of greased 13 x 9 x 2-inch pan. Bake in a 350° oven for 10 minutes. Cool.