HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in large mixing bowl. Add eggs and oil; stir until moistened. Do not beat! Stir in vanilla, pineapple, nuts and chopped bananas.
Scald milk, then add shortening and salt. Cool milk until it is lukewarm, then add crumbled yeast cake and stir. Gradually add 2 2/3 cups of the flour, beating batter thoroughly. Put in warm place and allow to stand until full of bubbles. Mix sugar and nutmeg; combine with beaten eggs. Stir into first mixture and add remaining flour. Knead well. Cover and let rise in a warm place for about an hour.
Mix flour, eggs, sugar, buttermilk, vanilla and nuts. Set mixer on medium-high for 2 minutes. Add melted Milky Way bars and margarine to mixture. Blend together. Bake in a 13 x 9-inch pan for 1 hour at 325°.
Preheat oven to 350°. Saute green pepper and onion in oil until tender. Combine soybeans, cooking water, sauteed vegetables, catsup, salt, kelp powder, honey and molasses in casserole. Bake in preheated oven for 1 1/2 hours, stirring occasionally. Serves 8 to 10.
Cook macaroni noodles to desired tenderness. Drain. Add eggs, butter, Accent and 1/2 can evaporated milk. Mix up thoroughly. Then layer greased 13 x 9-inch pan with macaroni mixture. Then sprinkle with Colby cheese and pour a little evaporated milk, then more macaroni noodle mixture, cheese and then milk. Keep doing this until mixture is gone. Top should be cheese.
Cook dates, sugar and oleo, stirring constantly until oleo is absorbed. Add nuts. Pour over cereal in large bowl. Mix well. Form in small balls and dust with powdered sugar. Put several small balls in bag of powdered sugar and shake until well coated. Makes 4 dozen.
Drain corn, beans and peas and put them in a bowl. Boil sugar, oil, vinegar, salt and pepper. Bring them to a good boil. Pour the boiled mixture over the beans; add chopped onions, pepper and pimentos. Stir and refrigerate.
Mix butter with cream cheese. Mix with remaining ingredients. Bake, uncovered, at 350° for 15 to 20 minutes. Sprinkle with paprika.
Heat milk; add to shortening and salt. Mix all other ingredients together; mix well. Let rise 2 hours. Use your favorite nut recipe. Bake at 350° until brown. Before baking, beat 1 egg yolk and brush on bread. Prick with fork to let steam out. Instead of rolling like a jellyroll, fold the dough for a different effect.
Cut the oranges in half. Remove a thin slice from the base of each half so the halves will stand up without tipping. Scoop out orange insides and fill shell with sorbet. Freeze each half in its own freezer bag until sorbet is very firm. Serve frozen. Just before serving, dust the top of each surface with powdered cinnamon.
Bake at 200° for 1 hour. Add 1 cup raisins.
Cook chicken; save broth. Cut chicken into pieces. Melt butter. Pour butter over stuffing and mix. Put half of stuffing in casserole dish. Place chicken on top. Mix the soup and broth together and pour over chickens. Place remainder of stuffing on the top. Bake at 350° for 30 to 45 minutes, or until bubbly.
Combine flour, powdered sugar, baking powder, butter and 1 egg with a pastry blender. Form into a ball and divide in half. Shape each half into a 12-inch rope and place on a baking sheet. Flatten to 1/8-inch and flute edges as for pie crust. If handling causes dough to soften, chill 15 minutes before baking. Preheat oven to 350°. Bake shortbread 15 minutes. Remove from oven and cool.
Combine sugar and Pet milk. Bring to a boil; boil 4 minutes, stirring constantly. Remove from heat and add peanut butter, pecans, vanilla and crackers. Stir well and pour in a greased platter. Cool and cut in squares.
Mix eggs, sugar, soda, Crisco, salt and flour. Add oatmeal, nuts and flavoring. Drop by spoonfuls on greased cookie sheet. Bake at 350° until brown.
Brown ground beef and onion. Add taco mix. Stir well. Add tomatoes and corn. Heat to boiling. Pour into casserole dish. Cover with corn chips. Sprinkle with grated cheese. Place in oven at 350° for 10 to 15 minutes until cheese melts.
Melt 1/4 cup of butter over low heat. Remove from heat. Stir in until blended the light brown sugar (packed). Cool. Stir in 1 egg. Sift together and stir in the flour, baking powder and salt. Stir in vanilla and coarsely chopped walnuts (optional). Spread in a well-greased 8-inch square pan. Bake until, when touched lightly with finger, only a slight imprint remains at 350° (25 minutes). Do not overbake! Dust with confectioners sugar. Cut into bars while still warm. Yields 1 1/2 dozen.
Cut breasts in half to make fingers. Marinate chicken breasts in Italian salad dressing, 1 or 2 hours or overnight in fridge. Remove from marinade. Roll in bread crumbs. Place on cookie sheet. Drizzle melted margarine over chicken. Season to taste. Bake in 350° oven 15 to 20 minutes or done.
Melt chocolate squares in saucepan over low heat. Stir in oil and brown sugar until blended. Stir in eggs and vanilla. Add flour and baking powder until well blended. Chill. Roll into 1-inch balls. Roll balls in powdered sugar. Place on lightly greased baking sheet. Bake 15 minutes at 375°.
Mix all ingredients well. Pour into 2 (9-inch) unbaked pie shells. Bake for 15 minutes at 400° and lower temperature to 350° and bake for 30 minutes longer or until filling is set.
Let cream cheese out of refrigerator for 1/2 hour or until soft. Add cream cheese and sour cream. Blend until smooth. Add in cheese, mustard and Old Bay. In separate bowl, clean crab meat and add to ingredients. Blend together well. Bake at 350° for about 30 minutes.
Brown bacon, ground beef and onion. Drain. Mix all ingredients together. Bake at 350° for 1 hour.
Combine fruit in a large bowl. Combine 7-Up, juice and sugar. Pour over fruit. Place in paper muffin cups and freeze.
Cool cake. Poke holes all over top with wooden spoon handle. Pour milk into holes. Heat fudge topping and pour into holes. Spread Cool Whip on top. Crush candy bars and sprinkle on top. Store covered in refrigerator.
Melt butter in baking dish. Mix corn, egg, sugar and butter. Bake at 425° for about 35 or 40 minutes, until set and brown.
Mix all in a blender and blend until smooth. Store in refrigerator. It must be chilled 24 hours before using.
Lightly sprinkle chicken with salt, pepper and garlic powder. Combine sour cream and mustard in shallow dish. Mix well. Dip each chicken breast into mixture and dredge in bread crumbs. Arrange in single layer in baking dish. Bake at 375° for 50 minutes or until tender.
Place cut-up chicken in baking dish. Dissolve cubes in margarine and add chopped onion. Pour over chicken. Bake at 350° for 45 minutes to 1 hour.
Mix the first 3 ingredients together. Put mixture in pie crusts. You can save some Cool Whip to put on top.
Butter a 9 x 9 x 2-inch square pan. Heat corn syrup to boiling in a 3-quart square pan; remove from heat. Stir in butterscotch chips until melted. Gradually fold in cereal until completely coated; fold in marshmallows. Press mixture in pan with buttered back of spoon. Let stand at least 1 hour. Cut into bars about 2 1/4 x 1 1/2 inches. Makes 18 bars.
Mash shrimp with a fork or put in blender. Mix remaining ingredients. Let set in refrigerator overnight. Serve with Triscuits or sesame seed crackers.
Blend mayonnaise, lemon juice, onion and celery. Mix with eggs and chicken. Season to taste. Serve chilled in lettuce cups. Use about 2/3 cup salad for each serving. Makes 25 (4 ounce) servings.
Combine the avocados, sour cream and mayonnaise. Fold in parsley and onions. Refrigerate until serving. Serve with shrimp, crackers or vegetables. Makes 3 cups.
Combine all the ingredients and blend well. Pour into a greased and floured 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Remove from oven. Cool completely! Slice into 48 square cookie bars. Dust with powdered sugar.
Cook first 7 ingredients. Add 1 pound cooked macaroni. Add butter and mix lightly. Mix 8 eggs with 2 1/2 cups milk. Pour over mix. Add on top 3/4 cup cheese. Cook in 450° oven for 20 minutes.
Mix cherry and lime Jell-O with crushed pineapple. Cook on stove until boiling. Add Coke and nuts. Stir well. Pour in bowl and refrigerate.
Saute onions in butter. Add flour, soup, milk and ham; cook until all thick. Add lemon and pour into a baking dish. Add eggs and top with biscuits. Bake at 450° for 15 minutes; then bake at 375° for 15 minutes.
Brown hamburger and onion together. Put in hot skillet of grease. Open and drain corn and tomatoes. Pour on top of meat. Mix corn bread batter and pour on top of other ingredients. Bake at 450° to 500° until corn bread is done.
Dissolve gelatin and salt in boiling water. Add spices and cranberry sauce. Chill until thickened. Fold in oranges. Pour into six-cup mold or bowl. Chill until firm, about 3 hours. Serve as salad or relish. Makes about 5 cups, 10 side salads or 14 relish servings.
In medium bowl, mix Cool Whip and Eagle Brand milk together. Pour in thawed can of lemonade, mixing together well. Pour into pie shells and chill for 1 hour before serving.
Brown hamburger and onion. Drain hamburger and add Ragu sauce; simmer until hot. Brown pie crust in oven. Pour mixture in pie crust, cover with Mozzarella cheese and brown in oven.
Add boiling water to sugar, flour, cocoa and salt. Cook over low heat. Add butter and vanilla.
Cream sugar and shortening. Add eggs and beat well. Add salt, vanilla, flour and soda; mix well. Add oatmeal, coconut and cereal; beat slowly. Mixture will be thick. Drop from spoon on greased cookie sheet. Press down with fork. Bake at 325° for 10 to 12 minutes.
Sift dry ingredients together into large bowl. Add remaining ingredients and mix thoroughly. Put into greased and floured pan. Bake at 375° for 50 to 60 minutes.
Saute okra, onion and pepper 5 minutes, stirring constantly. Stir in other ingredients. Cook over low heat 10 to 15 minutes. Stir occasionally.
Steam beans until crisp-tender, about 5 minutes. Melt butter in a heavy medium pan over medium heat. Stir in mustard. Toss beans in mixture to coat. Season with salt and pepper. Serve immediately. Serves 4.
Mix together the flour, baking powder, baking soda and salt in a mixing bowl. Cut in butter with a fork or 2 knives until mixture is crumbly. Stir in 3/4 cup buttermilk all at once. Add more buttermilk if needed to make a soft dough. Knead dough gently about 10 minutes on a lightly floured board. Pat or roll dough about 1/2 inch thick. Cut dough with a knife into squares. Place biscuits on a baking sheet. Brush tops with a little buttermilk. Bake in a preheated 450° oven for 12 to 15 minutes or until lightly browned.
In bowl, mix jello with boiling water until dissolved. Mix in sherbet, then add oranges and juice. Fold in Dream Whip. Pour mixture in a 1 1/2-quart dish and chill until set or overnight. Serves 8.
Dissolve the yeast in the 1/2 cup warm water. Using a mixer, make a batter of the sugar, shortening, salt, eggs, 1 3/4 cups warm water, 3 cups flour and yeast mixture. Using a spoon, add 3 cups more flour. Turn dough out on lightly floured table. Grease bowl and turn upside down over dough. Let rise 15 minutes. Knead until a soft dough, using around 1/2 to 1 cup flour. Let rise until double or a little more than double. Pinch off a piece, roll in a ball and place on greased cookie sheet to make buns. You can make any kind of rolls or cinnamon rolls with this dough.
Melt butter and Eagle Brand milk. Mix rest of ingredients except chocolate and shape into balls. Dip in chocolate.
Brown pork chops quickly and place in a baking dish. Make mixture of remaining ingredients and spread over chops. Add enough water to cover bottom of pan and bake at 350° for one hour.
In food processor bowl with metal blade, process peaches until smooth. Add sherbet and Schnapps. Process with on-off pulses just to mix. Add milk; process just until combined. Pour into chilled glasses. Serve immediately. Makes 10 (1/2 cup) servings.
Cream the cream cheese with sugar and mayonnaise. Add cranberry sauce, pineapple and pecans. Fold in Cool Whip. Put in freezer for one hour, then transfer to refrigerator until ready to serve.
Boil hen. Add salt to taste when cooking hen. Remove hen from bone after it's cooked. Add to deboned hen and broth the cream of chicken soup, bouillon cubes and black pepper. Bring to a boil and reduce heat. Add dumplings. Bake in a 350° oven for a brown top. Pour a little milk on top when you remove from oven.
Mix all the ingredients except the butter. Add that to the middle and bake for 1 hour or until injected knife in center comes out clean at 350°.
Mix sugar and cocoa (can omit for peanut butter oat cookies) in large heavy saucepan. Stir in milk. Bring to full rolling boil over medium heat, stirring constantly. Cook and stir for 1 minute. Remove from heat; add vanilla, butter or peanut butter and oats. Stir vigorously until well combined. Drop by spoonfuls onto waxed paper. Cool to set.
Melt margarine. Add sugar, then pie filling. Add well beaten eggs. Mix in applesauce. Add vanilla. Cook 30 minutes at 350°.
Mix butter and vanilla. Sift and stir in flour, salt and nuts. Make 1-inch balls. Bake at 400° for 10 to 12 minutes. While still warm roll in confectioners sugar. Makes about 35.
Place chocolate bars, chocolate morsels and Marshmallow Creme in a large bowl of an electric mixer. Combine the sugar, milk, butter and salt in a heavy 3 or 4-quart saucepan. Bring to a boil over high heat, stirring constantly. When the mixture comes to a boil, lower the heat to medium and set a timer for 6 minutes. Keep the mixture boiling steadily and stir constantly to prevent scorching. At the end of 6 minutes, pour the boiling syrup over the chocolate and Marshmallow Creme. Beat until the chocolate is melted and the ingredients are well blended. Beat in the vanilla and walnuts. Pour into a lightly buttered 13 x 9 x 2-inch pan. Let the fudge cool at room temperature for 24 hours before cutting. Cut into 1-inch square pieces and pack in airtight containers. The fudge may be stored in airtight containers at room temperature for up to 2 weeks. It may be frozen for up to 6 months. Makes 5 pounds of fudge.
Cook pudding and milk until it is thickened. Then add remaining ingredients and put in freezer and freeze. Makes 6 quarts.
Roll boneless breast in sour cream until coated. Crush potato chips and roll chicken in chips. Place chicken in greased flat baking dish. Melt butter, 1 tablespoon per breast. Crush medium clove of garlic and mix with butter. Drizzle over chicken. Bake at 325°, uncovered, for 45 minutes.
Boil all, except soda, until it makes a soft ball when dropped into a cup of cold water. Remove. Add the soda; it will foam. Add to popcorn you have already popped!
Boil vinegar, water and salt for 10 minutes. Pack okra in jars. Place dill seed, garlic and peppers in each jar. Pour hot vinegar mixture over okra. Seal. Allow to pickle for about two weeks.
Cut the tomatoes, peppers and onions. Cook with salt and strain. Pour mixture into a bag; let drain 3 hours. Save 1 cup of juice. In large boiler, add the vinegar, 1 cup strained juice, sugar and horseradish. Add spice bag made up of the red pepper and pickle spice. Cook everything 30 to 40 minutes. Put into hot, sterilized jars (open kettle).
Heat the oven to 325°. Grease a round pan, 8 x 1 1/2-inches, with shortening.
You will need to use large pot. Simmer bone, bay leaf and celery in water. After 20 minutes, add tomatoes, sauce, onion, garlic, salt, pepper and basil. Simmer for 1.5 hours. Add celery slices, carrots and potatoes; continue to simmer for 30 minutes. Remove bone and add all remaining ingredients. Cook for approximately 20 minutes until macaroni is done. Serve with a sprinkle grated Parmesan cheese. Recipe makes 6 quarts. Viva Italiano!!
Mix ingredients and cook until thick. Play with it on a table or in a Ziploc bag.
Stir ingredients well. Spread in pan; add topping, if desired. Bake 20 to 22 minutes until light brown.
Set aside 2/3 cup of cake mix. Combine rest of cake mix with butter and beaten egg. Stir by hand until crumbly. Press evenly into bottom and 1-inch up sides of a 9 x 13-inch pan, ungreased. Bake for 15 minutes at 350°.
Cut kraut into small pieces with scissors. Add rest of ingredients. Cover tightly and chill. Refrigerate at least 12 hours. Mix well.
Add butter to dressing. Mix well. Place 1/2 of dressing mixture in 10 inch casserole dish. Press down. Combine soup & milk. Heat thoroughly in a sauce pan.
Mix ingredients together, shape meat and place in baking dish. Pour glaze over top and bake at 350° until done.
Crush Oreos. Reserve 1/4 cup for topping. Mix remainder with 1 stick melted butter. Press into 9 x 13-inch dish. In a bowl, beat softened cream cheese with 1/2 cup milk until smooth. In another bowl, mix pudding with 3 cups milk. Beat until smooth. Pour slowly into cream cheese mix. Beat until well mixed. Pour over Oreos. Top with Cool Whip. Sprinkle with reserved crumbs. Refrigerate overnight.
Cook over low heat until mixture forms a ball. Knead the dough. This is good for making Christmas decorations because it becomes very hard when dry.
Put all ingredients into a blender. Blend for 30 to 40 seconds. Makes 4 to 6 servings.
Melt butter in skillet. Add onion and rice; brown. Place in casserole, then lay chicken on top. Spread soup over this, then pour water over entire casserole. Salt and pepper, as desired. Cover with foil; cook 1 hour at 375°. Remove foil and brown 15 minutes.
Cook onions until tender; add ground beef. Brown lightly; stir in beans and soup. Pour into casserole and put drop biscuits on top. Bake at 400° until biscuits are done. Can use Bisquick to make biscuits. (You can top with mashed potatoes and brown instead of biscuits.)
Clean potatoes, leave skins on. Cut into quarters lengthwise. Place potatoes on a large doubled piece of foil. Size of foil depends on the amount of potatoes you have. Drizzle melted margarine over potatoes. Sprinkle on garlic powder to taste, add chopped chives (fresh or dried), sprinkle Italian seasoning over. Seal foil. Place over hot grill for about 45 minutes. Or until done (again depends on amount of potatoes).
Cook pudding with milk; cover while cooking. Break angel food in pieces in a 9 x 13-inch pan. When pudding is cool, stir in Cool Whip. Pour over cake. Sprinkle with Butterfinger candy bar crumbs. Or, you may top with more Cool Whip and then sprinkle with candy bar crumbs.
Mix flour; add baking powder and salt. Cream butter; add sugar gradually. Add egg and beat thoroughly. Add flour alternately with milk. Add vanilla. Bake in a greased pan, 8 x 8-inches, at 350° for 50 minutes.
Mix all ingredients, adding enough mayo to bind the ingredients together. Chill. Serve with crackers.
Early in the day, dip chicken pieces into flour mixed with salt. Fry in hot fat until golden brown. Remove to 3-quart casserole. If necessary, pour all but 2 tablespoons fat from skillet. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill.
Save all leftovers in refrigerator, and once a week clean out and mix together, then add 1 can tomato juice. Cook 25 minutes on low. Serve while hot. You may want to cook stew meat or 1 pound of hamburger and add to soup.
Mix together graham cracker crumbs, sugar and margarine. Pat the crumb mixture into a 9 x 13-inch cake pan.
Mix eggs, milk, sugar, pumpkin, vanilla, cinnamon and salt. Pour into lightly oiled 9 x 13-inch pan. Sprinkle 1 yellow or white cake mix over the pumpkin mixture. Drizzle 1 cube melted margarine over cake mix. Top with 1/2 cup nuts. Bake at 350° for 1 hour.
Combine all ingredients. This can be used to perk up swordfish or any fish. Serves 5-6.
Combine all ingredients and stir well. Spoon mixture into a lightly greased 13 x 9 x 2-inch casserole dish. Bake uncovered at 325° for 1 hour or until golden brown.
Blend butter, sugar and vanilla in large bowl. Add eggs; using a wooden spoon, beat well. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool; frost with Creamy Brownie Frosting. Cut into squares. Makes about 16 brownies.
In bowl, combine pecans, coconut and oleo. Pour onto an ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 10 to 15 minutes or until golden brown, stirring occasionally. Cool.
In a large pot, put clams, vegetables and clam juice. Barely cover with water. Simmer 20 minutes. While that is cooking, take the butter and melt. Add the flour and blend. Add the milk, salt, pepper and sugar. Cook like a white sauce and add to clam mixture. Cook slowly until thick.
Important Note: Boil green beans 20 minutes with 2 cloves garlic. Remove garlic and drain.
Mix yogurt and juice concentrate. Toss with carrots and raisins. Chill. Serves 6.
Mix Raisin Bran, sugar, flour, soda and salt in a very large mixing bowl. Add beaten eggs, shortening or oil and buttermilk. Mix well. Store in covered container in refrigerator. Use as directed.
Mix the butter, nuts, sugar, egg, dates and salt over low heat for 10 to 15 minutes. Mix and mash well. Cool. Add the Rice Krispies and vanilla. Roll into 1-inch balls and roll in coconut.
Marinate chicken in soy sauce, garlic and ginger. Remove chicken after 15 minutes and set aside. Whisk 1 teaspoon cornstarch into marinade. In a separate bowl, combine egg white and remaining 1 tablespoon cornstarch. Dip chicken strips into egg mixture and coat with sesame seeds. Over very high heat, brown chicken in hot oil; remove. Add carrots, onions, asparagus tips and water chestnuts; stir-fry for 3 minutes. Stir in marinade and cook until thick. Stir in chicken, stirring to blend flavors. Serve with boiled rice.
Combine butter, flour and nuts. Mix well and press into 13 x 9 x 2-inch pan (also sides). Bake at 375° for 15 minutes. Cool completely. Combine cream cheese, sugar and 1 1/2 cups of Cool Whip. Spread over crust. Chill until set. Combine 2 puddings together in bowl and add milk. (Mix 2 minutes on medium). Spread over set mixture. Spread remaining Cool Whip over top. Let set. Garnish with shaved Hershey bar and chopped nuts.
Brown kielbasa in butter in heavy large skillet. Add remaining ingredients. Cover tightly and simmer over low heat, stirring occasionally, for 30 to 40 minutes or until potatoes test done with a fork.
Place egg white in large bowl. Add 1 tablespoon water and beat slightly. Add nuts and stir until moistened. Mix dry ingredients together in small bowl. Pour over nuts. Mix well. Spread on greased cookie sheet. Bake at 250° for 1 hour, stirring 2 or 3 times while baking.
Cream together the sugar, Crisco and eggs. In a separate bowl, combine flour, baking powder, soda and salt. Alternate flour mixture to cream mixture, adding milk and vanilla in between. Grease and flour cookie sheets. Drop by teaspoons; sprinkle with cinnamon mixture. Bake at 350° for 8 to 10 minutes.
Cream the butter and gradually add granulated sugar. Add 1 whole egg and 1 egg yolk. Mix well. Sift in dry ingredients and mix. Add vanilla; mix. Spread 1/2-inch thick layer in jelly roll pan or 9 x 12-inch pan. Sprinkle nuts on top. Cover with topping made by combining stiffly beaten egg white and brown sugar. Bake at 350° about 40 minutes or until brown. Cut into squares while warm.
Preheat oven to 375°. In a large bowl, beat eggs with fork just until blended. Stir in corn syrup, sugar, butter and salt. Sprinkle cranberries in pastry shell. Arrange pecan halves on top of cranberries. Pour syrup mixture carefully over pecans. Bake for 50 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool on rack before serving. If edge of pie seems to be browning too quickly, cover it with a strip of foil. Serves 6 to 8.
Wash and slice cucumbers thin; sprinkle with salt. Bury in ice. Let stand three hours. Drain well.
Combine apples and bread cubes in greased 1 1/2-quart casserole. Combine butter, sugar, cinnamon and lemon juice. Pour over apples in casserole. Bake in moderate oven at 350° for 40 minutes. Remove from oven; sprinkle with brown sugar and reheat a few moments, if desired. Top with Oakfarms cream.