HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line two 10 x 15-inch cookie sheets with wax paper. Beat two egg whites until stiff; slowly add sugar, beating well after each addition. Fold in vanilla, 1 package of chocolate tidbits and nuts. Turn on oven to 350°. Drop with teaspoon on wax paper. Drop close together as dough will not spread. All of dough needs to go on the two pans. Place in oven and turn oven off. Do not open oven for 24 hours. Makes 60 cookies. They freeze well.
Melt almond bark in double boiler. Mix nuts and cereal in large bowl that has been sprayed with Pam. Pour bark over nuts and cereal; mix. Drop by spoonfuls onto Pam sprayed wax paper. Cool.
Cream together the sugars; add eggs and oil. Mix together flour, baking powder, soda and salt. Fold into creamed ingredients and drop by spoonfuls onto lightly greased baking sheets. Bake at 325° for 15 minutes. Makes 4 to 5 dozen.
In a large bowl, mix all ingredients in order given. Pour into greased large casserole. Bake at 325° for 60 minutes or until set. Serves 8 to 10.
Bring water, cornstarch and sugar to a boil. Cook until clear and thick. Add the strawberry jello and mix well.
Line 9-inch square Pyrex dish with sliced apples. Mix dry ingredients and egg until crumbly. Spread over apples. Pour melted butter over all. Bake at 350° for 45 minutes. Serves 6 to 8.
Cover beets with mixture and simmer 15 minutes. Seal in clean hot jars.
Sweeten to own taste. Freeze until slushy. When ready to serve, pour ginger ale over and mix. You can add food coloring to darken color.
Shred chipped beef in a food mill and set aside. Mix all remaining ingredients. Form into a ball and then roll in shredded beef. Cover and refrigerate for at least 2 hours prior to serving. Serve with crackers of choice.
Dissolve Jell-O in boiling water. Add strawberries and applesauce; mix well and chill until firm. Prepare Dream Whip according to package directions. Add cream cheese and mix well. Spread over Jell-O mixture. Garnish with Chocolate-dipped Strawberries.
Stir zucchini and salt; let stand 1 hour and drain. Rinse and drain well, pressing out excess liquid. Add mayonnaise, yogurt, cheese, onions, Worcestershire sauce, garlic and hot pepper sauce. Spread on bread and bake on baking sheet at 375° for 12 minutes. Serve immediately. Makes about 48 rye bread or 32 French bread snacks.
Mix Jell-O according to directions on box. Let cool. Add 2 cans fruit cocktail (drained). Mix in Cool Whip. Pour into graham cracker crust. Chill and serve.
In large skillet, melt margarine. Saute parsley and garlic for 1 minute. Add clam juice, Worcestershire sauce, lemon juice and remaining seasonings; mix well. Add shrimp and cook over medium heat, stirring often, until they turn pink, 4 to 5 minutes. Remove shells while eating.
Mix all ingredients together in medium bowl, mixing well. Can be used on vegetables for deep frying, onion rings, cauliflower, squash, etc. Also great for fish shrimp or oysters.
Combine first 6 ingredients in large bowl; add flour, oats, soda and salt. Add chocolate chips and walnuts last. Bake at 325° for 10 to 12 minutes or until lightly browned. Cookie will be chewy.
Grease and flour 2 to 3 pans. Cream sugars, oil and eggs together. Mix all ingredients together and bake at 325° for 40 to 50 minutes.
Boil 6 cups of water in a large pan. Separate nappa into leaves. Put nappa into water until it blanches (1 minute). Remove. Chop scallions. Mix with ground pork. Be sure nappas strong side is outside. Slice lengthwise to remove extra fiber. Cut (slice) top off in middle, about 3 inches down. Add 1 tablespoon pork near the top. Gently slice nappas lower half 3 or 4 times. Enclose pork. Fasten with toothpick. Add 1/2 teaspoon salt, vegetable oil and pork. Boil 15 minutes. Add 1/2 cup milk. Boil 3 minutes. Stir. Serve.
Preheat oven to 350°. Pour the melted butter into a 9 x 13-inch baking dish. Sprinkle the crumbs over bottom of dish. Then coconut, then chocolate chips, then peanut butter chips. Drizzle the sweetened condensed milk evenly over layers. Sprinkle the nuts over top. Bake for 25 to 30 minutes until set. Cut into squares while still warm. They're yummy, chewy and easy.
Prepare with one 15-minute massage--kneading, wrapping and stirring. Complete by mixing on soft satin sheets until done. Layer with "love." Top with one breakfast in bed. Indulge as often as time and calories permit.
Mix cake mix, oleo and 1/2 cup evaporated milk. Put 1/2 of mix in a 9 x 13-inch greased pan and bake at 350° for 6 minutes. Spread 6 ounces chocolate chips and 1 cup nuts on top. Mix 1 bag of caramels and 1/3 cup evaporated milk. Melt and pour over top. Add rest of cake mix (you will have to drop cake mix with a spoon). Bake at 350° for 20 minutes. Cool and serve.
Wash, pare and quarter apples. Steam until tender. Combine the flour and tapioca; pat into the bottom and sides of an unbaked pie shell.
Mix all ingredients thoroughly. Form 1-inch balls and lay on ungreased baking sheet, about 2-inches apart. Flatten with thumb, fingers, fork, sugared glass bottom or small cookie press if design is desired (ceramic or crockery). Bake at 350° for 8 to 10 minutes. Yield: 25 to 30.
Place aluminum foil in bottom of casserole pan (making clean up easier). Place and spread rice in bottom of pan. Add chicken breasts. Mix soup and water together and pour on top of chicken. Cover with aluminum foil and bake at 350° for 1 hour or until tender.
In 1-quart nonstick saucepan over high heat, bring 1 cup water to boil; remove from heat and stir in cocoa mix, coffee and cinnamon. Transfer to heatproof mug and top with whipped cream.
Place rice in bottom of 1 1/2-quart baking dish. Pour soups over rice. Stir. Put margarine on top. Cover. Bake one hour at 325°. Stir when half done and before serving. Good served with beef or chicken. Serves 6.
Cook onion in butter or margarine for 5 minutes. Stir in remaining ingredients. Cook over low heat 10 minutes or until thoroughly heated. Makes 4 servings.
Combine water, margarine and 1 1/2 squares unsweetened chocolate in saucepan; bring to boil. Boil 2 minutes while stirring. Set aside to cool. Combine flour, sugar, eggs, sour cream, baking soda and salt, then add cooled chocolate liquid into bowl. Mix well. Pour into greased 9 x 13-inch pan. Bake 20 to 25 minutes at 375°.
Cream together butter or oil, honey, egg and milk. Combine and add dry ingredients. Add crawfish and creamed corn, stirring together until just moistened. Bake in oiled pan for 20 to 30 minutes at 350°. Top will crack when done. Serves six.
Place graham crackers in plastic bag and with dough roller, crush into fine crumbs. Measure 1 1/4 cups crumbs. In mixing bowl, combine the crumbs and granulated sugar. Stir in butter; toss to thoroughly combine. Press crumb mixture onto bottom and sides of a 9-inch pie plate. Chill crust while making filling.
Place one quart fresh strawberries in cooled pastry shell. Crush remaining berries in medium saucepan. Add sugar, cornstarch and water, blending well. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 2 minutes. Add margarine and few drops of red food coloring, if desired. Stir until well-blended. Strain mixture and cool.
Mix all ingredients except oil and flour. Add salt and pepper to taste and mix well. Take 1 Tbsp at a time and roll in flour, shaping into small balls. Shake off excess flour and fry in very hot olive oil, over medium flame, for 10 minutes or until brown on all sides. Transfer to large bowl or platter and keep warm until served. Sprinkle with juice of 1 lemon. Serve hot or cold. Serves 6.
Cream the butter and sugar. Add eggs one at a time. Beat well after each egg. Add dry ingredients. Add vanilla and lemon juice. Beat thoroughly. Bake in preheated oven at 350° for 1 hour or until tests done.
Dissolve cherry jello in hot water. Add sugar, lemon juice and pineapple juice and gelatin mixture which has been dissolved over hot water. Chill until partially set. Add remaining ingredients. Pour into mold and chill.
To 1 cup of rice, add 2 cups water and 1/2 cup milk. Cook until rice is soft and a little mushy. Add the brown sugar to this and simmer over low flame until all the water evaporates. In a small frying pan, melt the butter, then add cashews	and raisins; saute until cashews turn light brown. Add this mixture to the rice and stir. Serve warm, so you get the butter taste.
Heat oven to 350°. Grease and flour a 12-cup Bundt pan. Beat the cream cheese, sugar, margarine and butter in a large bowl until smooth. Add eggs alternately with flour, stirring after each addition. Blend in vanilla. Pour into pan and bake 30 minutes. Reduce oven heat to 325° and bake another 45 minutes or until tester comes out clean. Cool in pan, then invert on plate.
Mix first three ingredients and heat together. Mix remaining ingredients and pour over the dry ingredients; stir well. Bake in oven at 250° for 1 hour.
Mix first 6 ingredients. Dip chicken pieces into mixture. Coat with Pepperidge Farm herb stuffing mix. Let marinate overnight in sealed container.
Mix and spread in a 9 x 12-inch pan. Bake for 20 minutes at 350°. Let cool.
Cream together butter or margarine, shortening and sugar. Sift together dry ingredients and add alternately to creamed mixture with egg blended with vinegar and vanilla.
Mix all ingredients, except for chocolate chips, paraffin and cherries, until well mixed. Form into balls. Melt chocolate chips and paraffin in double boiler. Dip balls. Put on waxed paper to harden. Makes 5 dozen.
Spread 1 side of each ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice. Roll ham slice around pickle; press edges to seal. Refrigerate 1 hour before serving. You may wish to cut each ham roll up into bite sizes.
Melt margarine in an iron skillet. Stir in flour, sugar and cocoa which have been mixed. Add beaten egg yolks and milk; stir until thick. Add 2 teaspoons vanilla. Pour into baked pie shell.
Cream the cheese and 10x sugar together; set aside. In large mixer bowl, beat pudding and milk until it thickens, then add Cool Whip and vanilla. Fold in cream cheese mixture. Crush Oreo cookies very fine. Line flower pots with aluminum foil. Starting with Oreo crumbs, layer into flower pots, crumbs, pudding mixture, crumbs, etc., ending with cookie crumbs. Use a silk flower. Wrap stem with Saran Wrap and place in flower pot. It really looks like a flower in a pot of dirt.
Fry the bacon until crisp. Remove from pan and drain well. Discard all but 1 tablespoon fat. Saute the onion 2 to 3 minutes over low heat. Add the beans and stir several minutes. Season with garlic salt, salt and pepper to taste. Add sour cream; stir until smooth. Transfer to a bowl; crumble the bacon on top and serve. Delicious with baked potatoes or raw or poached vegetables.
Cream shortening, sugar, salt and vanilla. Mix well. Add eggs, one at a time, beating well after each. Add to remaining milk the 1/4 teaspoon soda. Fold into mixture.
Peel the oranges; cut into bite-sized pieces. Mix sugar and cinnamon in small bowl. Sprinkle over oranges. Put into individual paper cups. Makes 24 servings.
Cover peppers and onions with boiling water; let stand for 5 minutes. Drain. Add vinegar, sugar and salt. Boil mixture for 5 minutes. Pour into clean hot jars and seal.
Combine sugar, shortening and eggs until smooth. Add remaining ingredients. Bake at 350° for 8 minutes on ungreased cookie sheet.
Spray casserole dish with cooking spray. Mix all ingredients together. Pour into dish. Place jalapeno slices on top before baking, if desired. Bake at 350° for 30 minutes.
In a large bowl, defrost potatoes in microwave for 5 minutes, then stir. Stir in sour cream and cheese. Mix bread crumbs with melted butter and cover top of potatoes. Bake at 375° for 1 1/2 hours or until done.
Cut stew meat in small pieces. Cover meat with flour lightly. Brown in oil (enough to cover bottom of pan). Brown onions. Add water (enough to cover meat). Add remaining ingredients. Cook 3+ hours.
Cream butter; add sugar and beat until smooth. Add eggs, one at a time, beating after each egg until smooth. Add crushed vanilla wafers alternately with milk. Pour into greased and floured pan. Bake 40 to 50 minutes at 350°.
Heat oil. Add onions, garlic, chili powder and cumin. Saute 5 minutes or until tender. Add carrots and green peppers; saute 2 minutes. Add tomatoes, crushing with spoon. Stir in remaining ingredients. Bring to a boil. Reduce heat. Simmer 30 to 35 minutes, covered. Can serve with rice, if desired. Makes 8 (1 1/2 cups each) servings.
Heat soup over hot water; gradually add milk. Add ham. Slice eggs; add. Season with salt and pepper; heat thoroughly. Split corn bread; cover with ham mixture.
Preheat oven to 350°. Cut fat from pork chops. Place chops in an ungreased baking dish. Mix the soy sauce, catsup and honey in a bowl; pour over the chops. Cover baking dish with aluminum foil. Bake for 45 minutes. Uncover and bake 5 minutes more. Serves 4.
Cut biscuits into fourths. Mix with cinnamon and sugar. Melt butter and pour over biscuits. Spoon into a Bundt pan. Bake 35 minutes at 350°.
Make the cake according to directions on the box. Bake in a 9 x 13-inch pan and cool. Beat with hand mixer, softened cheese, milk and pudding (according to directions on pudding box). Spread over cooled cake. Spread drained crushed pineapple on top of pudding mix. Spread Cool Whip on top of pineapple, then sprinkle coconut on top. Should be made the day before serving. Deep covered in refrigerator.
Brown meat in skillet on all sides. Put in kettle, cover with water. Cook until tender. Add fresh vegetables, also put in bouillon cubes, cook till done. Add all canned vegetables, cook for 1 hour, then add hominy. Cook another half hour, break up hominy. Takes about 4 hours to cook, makes about bushel of soup. Put in canning jars, put lids on and put in hot water bath. Cook about 40 minutes. Remove from canner, let cool, remove rings from lids and store until needed.
Boil the raisins in the 2 cups of water slowly for 20 minutes. Add sugar, margarine and allow mixture to cool. Add cinnamon, cloves, nutmeg and cold water. Sift together the flour and baking soda, add to the raisin mixture and mix together until smooth. Pour mixture into a greased 10 inch tube pan, bake at 375 degrees for 1 hour and 15 minutes.
Cook potatoes with skins on until just tender. Cool, remove skins and shred. Mix potatoes, sour cream, onions, salt, pepper and 3/4 cup cheese. Turn into a 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Bake 30 to 40 minutes in a 350° oven.
Combine in covered kettle. Cook until almost soft, then remove lid. Cook faster; this will thicken syrup.
Brown beef and garlic in skillet. Add next 4 ingredients and cook over medium heat 5 minutes or until well mixed. Add seasonings; cover and simmer 30 minutes. Taste and correct seasoning. Cook spaghetti. Serve sauce over hot spaghetti. Makes 6 servings.
Mix sugar, cocoa, cornstarch and salt in saucepan. Gradually add milk until blended. Cook over low heat to boil. Simmer 1 minute at a boil, stirring constantly. Pour in serving dish.
Cook cranberries and water until berries pop open. Add sugar, Jell-O, pineapple and pecans. Let stand overnight in a flat pan or bowl. Mix together cream cheese, marshmallows and whipping cream. Let stand overnight. Whip and spread over the cranberry mixture.
Put cucumbers, pepper and onion in a large container. Heat sugar, vinegar, salt and celery seed until hot. Pour over cucumbers and refrigerate. Will keep for weeks.
Cream butter and sugar; work flour in. Add vanilla and nuts. Shape into balls and bake at 350° for about 15 minutes or until lightly browned on ungreased cookie sheet. Roll in confectioners sugar while still hot. Yield: 3 dozen.
Cream butter. Gradually add sugar and vanilla; beat until light and fluffy. Combine flour, baking powder and salt; gradually add to creamed mixture; blend well. Divide dough in half. Stir chocolate into 1/2; roll chocolate dough between 2 sheets of waxed paper to form a 16 x 6-inch rectangle. Repeat with vanilla dough. Invert chocolate dough on vanilla dough and peel off paper. Press gently with rolling pin. Roll up dough as for jellyroll. Wrap in wax paper and chill overnight. Preheat oven to 350°. Slice 1/4-inch thick. Bake 8 to 10 minutes. Remove to wire rack to cool. Store in airtight container. Makes about 2 dozen cookies.
Line each fillet with spinach leaves and cheese; roll up. Assemble in baking dish with edge on bottom of roll. Sprinkle with bread crumbs. Place dots of butter on each. Pour wine (amount varies per taste) into dish. Bake at 350° for 25 minutes, or until done. (Flaky is too well done; should be just fork-tender.)
Line muffin pan with doilies. Prepare the microwave brownies according to directions on box.
About 1 1/2 hours before serving, peel cucumbers, if desired, leaving a few strips of skin on for color. Thinly slice cucumbers. In a large bowl, combine cucumbers and remaining ingredients, tossing to mix well. Cover and refrigerate at least 1 1/2 hours to blend flavors. Stir occasionally. Makes approximately 6 servings.
Cook squash and onion in salted water until tender. Drain and put into buttered 2-quart casserole. In saucepan, melt butter. Add the flour, gradually add milk. Stir in cheese and simmer until melted. Pour sauce over squash; sprinkle potato chips on top. Bake at 350° for 30 minutes. Even people who don't like squash like this dish!
Place ice cream, apple juice, cinnamon and nutmeg in an electric blender container. Cover container. Turn blender on to high speed and blend for about 30 seconds or until smooth. Pour into glasses and serve.
Crush cookies, including filling, in food processor until mixture resembles dirt. Set aside. Mix cream cheese, margarine and powdered sugar. Meanwhile combine milk with pudding mix, stirring until it thickens. Fold in whipped topping, then fold in cream cheese mixture.
Boil water with bouillon, onions and potatoes until potatoes are done. Add chicken broth; cook until it boils. Pinch Velveeta piece by piece and add slowly to soup. Use wisp to blend Velveeta into soup. Dissolve cornstarch in 3/4 cup water. Add to soup to thicken.
Combine 2 cups biscuit mix, sour cream and butter. Mix well. Sprinkle remaining 1/4 cup biscuit mix on a flat surface. Divide dough into 36 small balls. Place balls on biscuit mix, roll into a ball using the sprinkled biscuit mix if it is sticky. Place 3 balls in each muffin tin cup that has been greased.
Boil sugar, milk, cocoa and margarine together 1 full minute. Add peanut butter, vanilla, oats and nuts or coconut. Drop by spoonful onto wax paper.
Combine. Form into a ball. Roll in parsley, chopped pecans or dried beef (I prefer chopped pecans).
Mix cream cheese, sugar and Cool Whip. Tear angel food cake into pieces. Fold in cake. Spread in 9 x 13-inch pan. Mix glaze and strawberries. Spread over cake. Chill for 3 hours.
In a large glass baking dish, mix together, yogurt, cinnamon, chili powder, hot pepper sauce and garlic, then add chicken and coat with marinade. Cover the dish tightly and marinate in the refrigerator overnight. Preheat the oven to 500°. Place chicken skin side up on raised broiler rack and place it in the oven. Immediately reduce the temperature to 350° and roast for about 1/4 hour. Serve hot or cold.
Cook the giblets until well done. Take the broth and cool; mix with the well beaten eggs. Pour over the dry ingredients to make it moist thoroughly.
Dissolve Kool-Aid and sugar in water. Add concentrates and pineapple juice; stir until well blended. Add ginger ale before serving. Serve from punch bowl with frozen strawberries floating on top. Makes 5 to 5 1/2 quarts.
Cook lasagna noodles to desired doneness as directed on package. Drain and rinse with hot water.
Bring all ingredients to a boil. If not ready to put on meat, store in covered container.
Stir until well blended; with floured hands, make 1 1/4-inch balls. Place on ungreased cookie sheet; do not flatten. Bake for 12 to 14 minutes, until tops are dry and cracked. When taken out of oven, place a chocolate kiss on top and cool.
Melt butter and sugar. Stir in other ingredients. Sprinkle 1/2 mixture in 9 x 13-inch Pyrex pan. Press. Freeze. Spread softened 1/2 gallon ice cream. Sprinkle other 1/2 mixture on top of ice cream. Return to freezer.
Tie all spices in a cheesecloth bag. Put spices, sugar, salt and apple cider in a saucepan; cover and simmer for 20 minutes. Serve with twists of orange peel. Use cinnamon stick as stirrer. Yields 10 servings.
Add dry ingredients. Add milk and oil. Stir until mixture forms a ball. On lightly floured surface, knead dough ten times. Pat dough onto greased cookie sheet. Put on pizza sauce and fix-ins and bake on 325° until crust is brown.
Brown sausage on stove. Preheat oven to 400°. Pour all ingredients into large glass dish. Add sausage and stir real good. Bake for 1 hour.
Beat shortening at medium speed until fluffy; gradually add sugar, beating well. Add eggs one at a time, beating after each one. Combine flour, baking powder and salt. Add to creamed mixture, alternating with milk, beginning and ending with flour. Stir in lemon rind and pecans. Pour batter into greased and floured loaf pan. Bake at 350° for 50 to 55 minutes. Cool completely. Pour Lemon Glaze over bread. Yields 1 loaf.
Combine all ingredients. Cook over medium heat until sugar dissolves. Simmer 15 minutes.
Combine the first 3 ingredients in bowl; cover and let stand 1 hour. Combine the next 6 ingredients; add to bulghur mixture. Serve with the chopped fresh tomatoes, cucumber and green peppers.
Prepare pudding according to package directions. In a separate bowl, mix sugar and peanut butter. Add this mixture to pudding, reserving 1/4 cup of the sugar and peanut butter mixture. Pour into crust and cover with Cool Whip. Sprinkle remaining sugar-peanut butter mixture on top. Refrigerate until serving time.
Arrange rhubarb in bottom of 9 x 13-inch pan. Sprinkle with sugar and gelatin (jello). Cover with marshmallows. Prepare cake mix, using 2 eggs and required amount of water. Spread batter over mixture. Bake at 350° for 50 to 55 minutes. Serve warm with whipped cream.
Put butter in frying pan, add garlic and cubed chicken. Cook until done. Add green pepper and pineapple. Mix, add brown sugar and vinegar cook and mix until sugar melts. Add soy to taste. Mix 2 T. corn starch and water until liquid. Pour into frying pan stirring until mixture has a thickened sauce.
Tear bread into crumbs and add to crabmeat. Add Old Bay, red pepper, black pepper and parsley. In side bowl mix Miracle Whip, egg, Worcestershire sauce and slightly less than 1 teaspoon mustard. Add to crabmeat. Make into 3-inch cakes. Put in freezer for 30 minutes. Fry in 1/2-inch of hot oil for 5 minutes per side.
Preheat oven to 375°. Brown meat; drain. Add water, salt and sauce to meat; bring to a boil. In separate bowl, beat egg with fork and add cheeses. Mix well. In 9 x 13-inch pan, layer hot sauce, uncooked noodles, cheese, sauce, noodles, cheese, sauce, noodles and end with sauce covering the top. Cover pan tightly with foil and bake 1 hour. Remove foil and bake 10 minutes longer. Remove pan from oven and let stand for 10 minutes on shelf prior to serving.
Mix together in a 1 1/2 quart baking dish. Bake at 350° for 1 hour.
Beat all ingredients at medium speed until well mixed. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until it springs back when touched. Cool and frost with Cream Cheese Frosting.
Mix raspberries, ice cubes, and sugar in blender, for 3 min. Add water and mix for 2 more min. Pour into glasses. Top with a straw tied with a pink ribbon. Great for Valentine's Day.
Mix all ingredients at room temperature. Form into ball and roll in nuts to coat outside. Wrap in Saran Wrap and chill. Serve with crackers.
Let dough thaw and rise to almost double in size. Grease a 9 x 13-inch dish with butter. Roll out dough on floured surface to a 10 x 14-inch rectangle. Brush with about 2 tablespoons of butter. Sprinkle with sugars and cinnamon. Roll up, starting with 14-inch side. Cut with sharp knife into pieces. Place cut side down in buttered dish. Brush with remaining butter. Cover; let rise in warm place for 45 to 60 minutes. Bake at 375° for 20 to 25 minutes.