HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together with big spoon or grease hands with butter and mix with hands. Roll in small balls and chill. Melt 12 ounce package chocolate morsels with a 4 ounce package paraffin in double boiler. Put toothpicks in each ball and dip into chocolate mixture. After dipping, put on wax paper.
Roll vanilla wafers into fine crumbs. Combine all ingredients and mix well. Shape into balls and roll in remaining powdered sugar. Keep in refrigerator.
Preheat oven to 350°. Peel cooked potatoes and cut in 9 x 13-inch glass baking dish. Slice butter evenly over potatoes. Spread sugar over this, and drizzle syrup over potatoes without ever stirring. Sprinkle cinnamon on top, and bake around 30 minutes or until glazed and heated through.
Make thin syrup of above and add cleaned pepper strips. Cook about 5 minutes and put in sterilized jars. Can use red and green peppers for color. Makes about 5 pints.
Shred cabbage, green pepper, and onion. Combine sugar, corn oil, vinegar, salt and celery seed. Bring mixture to a boil for 5 minutes.
Melt butter and let cool to room temperature. In a large mixing bowl, combine butter, sugar, cinnamon, nutmeg, salt and egg; beat well. In a small bowl, combine water and soda and add to creamed mixture. Stir in molasses and flour; blend well. Drop dough by teaspoon onto a greased cookie sheet. Space about 3-inches apart. Bake in 350° oven for 7 to 9 minutes. Let cool completely before storing.
Brown hamburger, bacon and onion; drain. Put in crock-pot for 4 hours.
Blend and put over Jell-O mix. Top with 1/2 cup chopped pecans. Keep in refrigerator.
Mix all ingredients well. Melt in bread pan the lard. Pour sizzling grease into the mixture. Pour into a hot pan. Bake at 400° until brown.
Put all ingredients in large mixing bowl and mix by hand until completely blended. Roll into balls the size of a walnut. Flatten on cookie sheet with greased bottom of a drinking glass. Bake at 350° for 10 to 12 minutes. Makes 7 to 8 dozen.
Mix chicken, soups, vegetables and chicken broth. Pour into large casserole dish or several small ones. Top with broken pie crusts. Pour butter over crusts and bake for 55 minutes at 300° to 325° until brown.
Grease a sheet of wax paper. Melt caramels, evaporated milk and vanilla in top of a double boiler or microwave. Stir in pecans. Drop from teaspoon onto wax paper. Cool until firm. Melt Hershey bar and paraffin in top of a double boiler or microwave. Dip caramel pieces into chocolate mixture to coat. Cool. Makes 3 dozen.
Mix first 4 ingredients. Add the remaining. Shape into 1-inch balls. Roll in walnut pieces. Bake 30 minutes at 300°. Cool for 10 minutes, then roll in granulated sugar. Makes 2 dozen.
In a skillet, over medium heat, saute onion and garlic in butter (about 5 minutes). Stir in chicken. Saute for 15 minutes. Add cornstarch, broth, basil and spinach. Bring to a boil and then simmer on low for 30 minutes.
Combine all ingredients and pour into a greased baking pan. Bake at 450° until done.
Place potatoes in a saucepan; add water to cover. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender. Drain, set aside and keep warm. Cut broccoli spears into 1/4 inch slices. Cook 6 to 8 minutes or until crisp-tender. Drain, set aside and keep warm. Combine parsley and next 5 ingredients in a small saucepan. Bring to a boil. Remove from heat. Stir in green onions and hot sauce. Place potatoes and broccoli in a serving bowl. Pour hot vinegar mixture over vegetables and toss lightly. Sprinkle pimiento over vegetables. Top with egg slices. Serve warm.
Cream butter, sugar, egg and milk. Mix flour mixture in. Add vanilla. Mix together well. Make 3 balls, roll out thin. Spread melted butter over dough. Sprinkle sugar and coconut over half of dough. Fold in half, cut into strips about 1/2 inch wide and twist. Place on a greased cookie sheet. Bake at 425° for 15 minutes. Roll in powdered sugar.
In a large skillet, saute green peppers and onions in olive oil for 4 to 5 minutes or until crisp and tender. Place the chicken breasts over the vegetables. In a bowl, combine tomato sauce, chilies and seasons. Pour over the chicken, cover and simmer for 20 minutes or until chicken is tender and no longer pink. Serve over spaghetti.
Cream cream cheese and sugar, add in cool whip and vanilla. Beat until smooth. Pour in pie crust and top with pie filling. Chill and serve.
In pan melt oleo, shortening, cocoa and water. Bring to boil. In bowl put sugar, flour and salt. Pour melted ingredients over dry ingredients. Add buttermilk, eggs, baking soda and vanilla. Put in 12 x 15-inch cookie sheet. Bake 20 minutes in 400° oven in slightly greased pan. Spread to sides and corners.
Melt margarine in saucepan. Add sugar, milk and cocoa. Stir over medium heat until sugar is dissolved. Bring to a boil and boil for 1 1/2 minutes. Blend in peanut butter and vanilla. Add salt and oatmeal mixing well. Drop by spoonfuls on wax paper. Let cool.
Peel squash and take out seeds. Cut into skinny "French fries" shape. Cook 5 or 6 minutes in water slightly salted with a tablespoon of vinegar. Saute onion in shortening. Stir in flour to thicken. Add water to onion and flour mixture. Cook and thicken sauce. Add 1 or 2 tablespoons vinegar and sugar to the sauce. Add dill weed and mix in the drained squash. Put in sour cream just before serving.
Heat oil in large nonstick skillet over medium heat. Add onion, pepper and mushrooms. Cook slightly tender about 10 minutes. Cut chicken into 2-inch pieces. Add to onion mixture. Cook, turning chicken frequently, until pinkness is gone. Add remaining ingredients; cover and simmer 10 to 15 minutes, until heated through. Serve over noodles or rice.
Stir dry ingredients together. Work in shortening thoroughly. Add water slowly until dough is formed. Cover and let rest for 15 minutes. Divide into balls and roll into thin rounds. Cook on hot griddle until done on both sides.
Heat all ingredients, except for noodles, to boiling in a 4-quart Dutch oven. Reduce heat. Cover and simmer until chicken is done (about 45 minutes). Cook noodles as directed on package. Remove chicken from broth and let cool slightly. Remove bones and skin from chicken. Cut chicken into 1-inch pieces. Add chicken pieces and noodles to broth. Heat about 5 minutes.
Pour milk into sugar to make a soft mix. Add butter and cook until this boils, stirring continuously. Add pecans and cook until thick (soft ball stage). Take off of the fire. Add vanilla and beat approximately 5 minutes or until it loses its gloss. Pour on buttered pan or waxed paper.
Cream shortening and sugar. Add molasses and egg. Mix flour and salt together. Add soda, cinnamon, cloves and ginger to flour mixture. Add to shortening mixture. Roll into small balls. Roll in sugar. Bake at 350° for 10 to 12 minutes.
Melt butter in top of double boiler; add fruit juices, sugar and slightly beaten egg yolks. Cook mixture over gently boiling water until thick (about 10 minutes), stirring constantly; cool. Just before using, fold in the whipped cream. Yields about 3/4 pint dressing.
Mix ground beef, rice and 1 egg; make into small balls. Put into large pan and add 2 cups tomato juice and 1 cup water. Cook 10 minutes. Add vegetables and seasonings. Continue cooking until done. May be cooked in a crock-pot. It thickens as it cooks. Serve with hot French bread and a salad.
Mix cake according to package directions and bake. When cake is done and while hot, punch holes in cake. Pour coconut on cake, then condensed milk. Cool. Cover with Cool Whip.
Soften onion in oil. Stir in garlic, mushrooms, roughly chopped tomatoes, olives, stock, juice, chutney, rosemary and bring to a boil. Simmer a few minutes. Add chicken and simmer again until chicken is thoroughly heated. Add more stock, if necessary. Serve with pasta, rice or couscous.
Using a 9 x 13-inch pan, butter well (about 1/4 cup melted). Cover bottom of pan with bread slices, then cover bread with slices of American cheese, then ham. Mix eggs, milk, mustard and pepper. Beat vigorously and pour over dry ingredients. Top with Cheddar cheese and croutons. Cover and refrigerate overnight. Bake at 350° for 45 minutes or until done.
Melt oleo or butter. Add sugar and vinegar; bring to a boil. Set aside	to cool. Beat eggs, vanilla and salt until lemon colored. Stir into sugar mixture slowly, making sure the eggs do	not cook or pie will be lumpy. Pour into pie shell. Bake at 325° for 40 to 50 minutes.
Preheat oven to 500°. Lightly grease pan. Cut Crisco into flour until mixture resembles coarse crumbs. Slowly add milk, just enough until dough leaves sides of bowl. Knead gently 2 to 3 times on lightly floured surface. Pinch off some; roll into a ball and place on baking pan and mash it down a little. Put a little Crisco on top of biscuit, then bake 8 to 10 minutes.
Melt chocolate chips with 1 cup peanut butter over warm burner. Add nuts, Cracker Jacks and marshmallow topping. Roll into round balls and dip into powdered sugar.
Mix milk into soups in a saucepan until smooth and creamy. Add spinach (drained). Increase recipe proportionately for more servings.
Mix sugars and evaporated milk in heavy saucepan over a medium heat, bringing to a low boil. Stir constantly and continue low boil until mixture reaches soft boil stage.
Cream margarine and sugar. Add 2 eggs and 1 cup of flour at a time, beating after each addition. Beat in extracts. Pour into greased and floured tube pan and bake at 350° for 1 hour, until done.
Cream margarine and sugar. Add beaten eggs and mix well. Add the dry ingredients alternately with the milk; beat well for about 10 minutes. Bake in 2 greased and floured 8 x 1 1/2-inch pans for about 30 to 35 minutes at 350°. Raisins and nuts (or both) may be added. Frost with mocha icing.
Beat eggs, mayonnaise and milk until fluffy. Fold in additional ingredients. Bake in preheated oven at 350° for 40 minutes or until done and lightly brown.
Combine first 5 ingredients. Mix well. Add next 5 ingredients, mix well. Add next 2 ingredients and mix well. Pour into greased and floured pans. Bake at 350° for 30 minutes. Yields three 9-inch pans.
Grease and flour a 12-cup Bundt pan and preheat oven to 350°. Combine cake mix, 1 can pie filling, oil and eggs; beat well with mixer until smooth. Pour into pan and bake for 45 to 50 minutes. Cool in pan 25 minutes; invert onto rack to finish cooling. When cool, cut in half to make two layers. Using half a can of pie filling, cover first layer, then cover with half the Cool Whip. Repeat with top layer. Chill 1 hour and serve.
Combine all ingredients. Put in refrigerator. Put fresh berries on top, if desired, when ready to serve.
Bake in iron skillet at 350° for about 30 to 40 minutes.
Brown onions; add meat and other ingredients. Add Worcestershire sauce last and cook all together for 1 hour.
Bring to a full boil sugar, cocoa, oleo and milk. Remove from heat and add peanut butter and vanilla. Stir until fully blended. Add oatmeal (1 cup coconut may be substituted for 1 cup oatmeal). Place by spoonfuls onto wax paper. Refrigerate once they have set up.
Pour drippings from a roast beef into baking pan. Place in a 400° oven until drippings bubble. Mix eggs and milk, then add dry ingredients and mix well. Pour batter into hot drippings for 45 minutes. Serve with roast. Serves 6.
Grease and flour 1 (13 x 9 x 2-inch) baking pan. Set aside. Combine cake mix, pie filling, eggs and vanilla extract in a large bowl. Stir, using a wooden spoon, until all ingredients are well mixed. Fold in chocolate chips.
Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream. Beat until stiff peaks form. Spread over pie filling, sealing edge of crust. Bake in preheated 350° oven for 12 to 15 minutes.
Cook macaroni by package directions. Drain and put in a 9 x 13-inch casserole dish. Add shredded cheese, soup, pimento, onion and pepper to macaroni. Stir well. Sprinkle crushed crackers on top. Pour melted butter on top of crackers. Bake in a 350° oven for 35 to 40 minutes.
Peel onions and slice 3/8-inch thick. Separate into rings. Pour buttermilk or ice water into shallow pan; add onion rings and allow to soak 30 minutes.
Slice potatoes. Arrange in casserole dish, (salt) with cabbage. Put pork chops on top. Mix soup with milk and flour and pour over top. Bake at 350° for 1 to 1 1/2 hours.
Whisk golden mushroom soup and sour cream in a medium bowl. If mixture is too thick, add a little milk. Bake meatballs for 45 minutes before adding mixture. Put meatballs in a crock-pot. Mix mixture throughout meatballs. Leave on high for 1 hour. Then put to low just before serving.
Drain salmon; save liquid. Heat milk and add rice; let stand 5 minutes. Add salmon liquid and beat until smooth. Add egg yolks, green peppers, onions, lemon juice and salmon. Mix well. Fold in egg whites. Pour into a well-greased loaf pan. Bake in 350° oven for 40 to 50 minutes, or until firm in center. Remove from oven and let stand 5 minutes. Loosen from sides with spatula and invert on serving platter.
Soak round toothpicks in hot water several minutes. Drain. Cut bacon slices in thirds (or half is okay). Stuff date with whole almond, wrap with bacon and secure with toothpick. Bake 20 minutes at 400°. Drain; serve warm. Yields about 75 pieces. Freeze baked or unbaked; if unbaked, bake straight from freezer at 400° about 20 to 25 minutes.
Marinate chicken breasts in the teriyaki marinade for several hours. Cut chicken into small pieces. Pour Russian dressing into a large skillet and bring to a boil. Add chicken and cook on medium heat for 25 minutes, until chicken becomes glazed. Stir over rice. Yields 4 servings.
Simmer chicken 40 to 50 minutes, until tender. Remove from bones and dice. Combine all ingredients. Refrigerate.
Break up pretzels in a plastic container with lid. Add dry dressing packet and shake well. Add oil and shake well again. Put on a cookie sheet and bake at 350°, stirring occasionally. Bake 7 minutes for regular pretzels. Bake 10 minutes for hard pretzels.
Boil chicken, break into small pieces and put in greased 9x13 inch baking dish. Dilute soup with milk and pour over chicken. Mix dressing with hot water and butter and crumble on top. Cover with foil and bake 45 minutes at 350 degrees.
Mix sour cream, egg and butter. Add corn and cornbread mix. Bake for 1 hour at 375°.
Clean boiled crabs by removing back and other substance. Break in half and set aside. In wok or skillet on low heat, place thin slices of fresh garlic (lots). Add butter (2 sticks of butter for 1 1/2 dozen small to medium crabs); do not burn. Add garlic powder and parsley. Add crab parts and continue to baste crabs with garlic-butter sauce. When crabs are saturated with sauce, they are ready to eat.
Mix together all the ingredients. Drop in a chunk of butter. Bake at 350° for 1 hour.
Combine all ingredients. If mixture is needed a little thinner for spread add meat stock. Pack in jar. Let 1 1/2 headspace. Process pint and 1/2 pint at 10 pounds pressure for 1 hour. After opening, mix with mayonnaise or sour cream and hard-boiled eggs.
Dissolve gelatin in boiling water. Add sherbet and stir until melted. Add fruit; stir and pour into mold. Chill. Serves 12 to 15.
Place tomato wedges, green pepper and onion rings into a shallow dish. Combine remaining ingredients and bring to a boil. Boil 1 minute. Pour immediately over vegetables. Cover tightly and chill. This will keep several days in refrigerator. Hot peppers may be added if you like it spicy.
Wash and soak rice for 15 minutes. Cut the carrots into small cubes and potatoes into big pieces. Fry one sliced onion with green cardamon, bay leaves, until light brown. Add the peas, carrots, rice, coarsely ground spices and salt. Cook until half tender. Now add small pieces of peeled potatoes and cook on low fire until tender and water in rice is absorbed. Sprinkled fried onion slices on the top. Serve hot. Serves 9 people.
Arrange flattened crescent roll dough, lining bottom and sides of baking dish, making sure to close all cracks between pieces of dough similar to a pie crust. Bake at 400° until brown. Remove from oven. Spread salad dressing over crust. Add chopped broccoli and cauliflower, then cheese and bacon bits. Heat to serve or serve cold. You will love this! Makes 8 servings.
Combine beef, pineapple, bread cubes, eggs, onion, horseradish, salt and 2 tablespoons catsup. Form into long, narrow loaf, about 9 x 5 x 2-inches. Bake 60 to 70 minutes at 350°. When done, combine 2 tablespoons catsup with 1/4 cup juice and pour over.
Melt butter and blend with flour. Add milk, salt and pepper. Cook until smooth and thickened. Add salmon and drained peas. Arrange in greased baking dish in alternate layers with bread crumbs, beginning with salmon mixture and ending with crumbs. Bake at 375° for 35 to 40 minutes.
Saute onions and bell pepper with turkey sausage cut up into slices. Boil egg noodles according to package directions. Add salt and pepper to taste to the onions, bell peppers and sausage. Let cook for about 1/2 hour on low heat. Add cream of mushroom soup and cook for 10 minutes. Add 1/2 can water. When onions, peppers and sausage are all cooked down, add cooked noodles to mixture. Serves about 4 adults.
Mix mayonnaise, vinegar, onion and sugar. Then, add to broccoli and raisins.
Arrange chicken in buttered 9 x 12-inch casserole. Mix soup with sour cream and pour over chicken. Sprinkle just enough stuffing mix over mixture to cover top and sprinkle poppy seed over this. Pour melted margarine over this and bake 35 to 40 minutes at 350°. Can be prepared the night before and baked the next day.
Combine lemonade concentrate, marmalade and liqueur and stir well. Combine melon balls, strawberries and pineapple in a large bowl. Pour lemonade mixture over fruit, stirring gently. Cover and chill 2 hours. Spoon fruit mixture in cantaloupe halves. Garnish with mint. Yields 6 servings.
Gradually add sugar to beaten eggs. Melt oleo with the chocolate. Cool slightly. Add to egg and sugar mixture. Add flour, vanilla, and pecans. Bake in greased 10 x 14-inch pan about 30 minutes at 350. Cover with icing while still warm.
Cook potatoes; cool well, then peel and shred. Set aside. Melt butter; add the rest of the ingredients and heat until cheese is melted, stirring constantly. Add to potatoes; stir well and bake at 350° for 40 to 45 minutes. Yields 6 to 7 servings.
Cut English muffins in half; top with sauce, cheese and whatever else is desired. Bake at 350° for 15 minutes or until brown.
Add salt to flour. Cut in margarine to flour (like for pie dough). Combine warm water, dry yeast and 1/4 teaspoon sugar and let rise. When risen, add to flour mixture and mix. Add beaten egg and mix until nice smooth dough. Place in refrigerator and make filling.
Combine ground beef, salsa, jalapeno pepper, cumin and salt, mixing lightly but thoroughly. Shape into 4 patties (1/2-inch thick). Broil patties over medium coals for 5 minutes or to desired doneness. Place patties on tomato slices and top with guacamole. Serve with warm tortillas.
In a 1 quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups. Mm mm good cooking. From Campbell's Soups.
In a large bowl, combine flour, baking powder, sugar, onion salt, oregano, mustard and cheese. In separate bowl, combine eggs, milk and butter; add to dry ingredients.
Put ingredients in 9 x 13 pan in order listed. Refrigerate overnight. Do not cover it. Toss before serving.
Place all ingredients in a blender. Cover and blend until smooth. Add ice if desired. Makes two servings.
Mix shortening, margarine, sugar, egg and flavoring. Add flour and salt; mix well. Divide dough in half. Color 1 half with red coloring. Roll a 4-inch strip, using 1 teaspoon of dough, from each color. For smooth, even strips, roll on floured board. Place strips, side by side, pressing lightly together and twist.
Combine cornstarch, sugar and salt. Add boiling water gradually, stirring until mixture is smooth. Cook over low heat, stirring constantly, until mixture thickens and boils. Continue cooking 2 to 3 minutes until sauce is clear. Remove from heat. Beat in lemon rind, lemon juice and butter.
Make cake according to package directions; cool. Combine Jell-O and hot water; add Sprite or 7-Up. Poke holes in top of cake with a wooden spoon handle; pour Jell-O mixture all over top. Mix pudding and Cool Whip together, then ice cake. Refrigerate overnight.
Beat egg whites with salt and cream of tartar until almost stiff. Gradually add 3/4 cup of sugar. Beat until sugar is dissolved. Shape into cups on baking sheet which has been lined with ungreased brown paper. Bake at 250° for 1 hour. Turn off heat; cool meringues in oven.
Heat oven to 350°. Bring water to a boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes. Add milk and boil gently, stirring occasionally, until mixture thickens slightly. Combine eggs, sugar and vanilla in a bowl. Gradually stir in rice mixture. Mix well. Pour into greased 1 1/2-quart casserole dish. If desired, stir in raisins and sprinkle nutmeg or cinnamon over top. Place dish in a pan of water. Bake for 45 to 50 minutes or until knife inserted in center comes out clean.
Beat egg whites until stiff. Add sugar, vanilla, cracker crumbs and pecans. Pour into Pyrex dish and bake at 325° for 40 to 45 minutes.
Mix together all ingredients in large mixing bowl and pour into 9 x 13 inch buttered pan. Top with Ritz crackers. Pour melted margarine over crumbs. Bake 350 degrees for 60 minutes until golden and bubbly.
Let cream cheese soften. When ready to serve, pour chili sauce over the top of cream cheese and put crackers around dish with a knife. Another way of serving is add a can of crab to chili sauce.
Brown pork chops on both sides and drain. Place in a 9 x 13-inch baking dish. Combine 1/3 cup water, butter, bread crumbs, onion and poultry seasoning. Spoon over chops. Mix soup with the other 1/3 cup water and pour over other. Bake at 350° for 1 hour.
Preheat oven to 375°. In a large mixing bowl, combine sugar, water, honey and egg. Beat with mixer on high speed until well combined. In a separate bowl, combine flour, pecans, cinnamon, baking soda and allspice; mix well. Add to sugar mixture and mix well. Drop by teaspoonfuls onto greased cookie sheet 1 1/2-inches apart. Bake about 12 minutes until cookies or lightly. Remove from oven. Let cool for about 2 hours. Yields about 3 dozen. Store in airtight container.
Puree tomatoes, onion, garlic and water in a blender. Strain and set aside. Heat oil in large saucepan or Dutch oven. Break up pasta in hands and add to pot. Stirring constantly until pasta is just turning golden. Pasta will brown quickly. Add tomato puree. Boil for 3 minutes, stirring constantly. Add stock. Bring back to a boil. Cover and cook over medium-low heat for 10-15 minutes. Add salt if necessary.
Grind dates and raisins, add orange juice. Cut cherries, pineapple and half of pecans. Add salt, then mix with dates, raisins and orange juice mixture. Place in small bread pan. Cover with wax paper. Press & let stand 48 hours in cool place.
Cream sugar and shortening in a large mixing bowl. Combine 1/2 cup lukewarm water, 1 teaspoon sugar and yeast; stir well. Pour 1 cup boiling water over creamed mixture; stir until dissolved. Add 1 cup cold water and egg. Stir. Add yeast mixture and stir. Add salt, milk and 6 cups flour; stir well. Let rest 5 minutes. Turn onto remaining flour on a board. Knead until elastic. Place in oiled bowl; turn once to oil top. Cover lightly. Place in refrigerator until needed. Form dough into desired shape rolls. Place on greased pan; let rise until double in size. Bake at 375° for 20 to 25 minutes.
In a skillet, add first 4 ingredients and cook on medium heat for 12 to 15 minutes. Remove from heat. Add to chicken the 2 cans of vegetables and cornstarch mixture. Return to heat and heat until mixture thickens.
Combine ingredients in saucepan, crock-pot or fondue pot; keep warm while serving. Serve with tortilla chips.
Combine together flour, eggs and sugars. Blend in milk, butter and vanilla. Pour into unbaked pie shell and bake at 370° for 35 to 40 minutes.
Slice avocado. Cut oranges and grapefruit into segments. Arrange on lettuce leaf and serve with Poppy Seed Dressing.