HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed, beat in next 4 ingredients. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake in 350° oven for 12 to 15 minutes or until browned. Immediately press Hershey's Kisses or pecans into cookies. Cool. Store in an airtight container. Makes 6 dozen.
Taken from the Burnett Book of Household Receipts, printed 1886, fifth edition.
Mix rice and broccoli; stir in half Cheez Whiz. Melt oleo and cook onions and celery. Stir in soup and milk. Pour over broccoli and rice. Put rest of Cheez Whiz on top. Bake in 350° oven for 30 minutes.
Brown a large chopped onion in small amount of oleo, then brown hamburger with onion. Add tomato soup plus 4 cans of water. Add red beans, salt and pepper and chili powder to taste.
Combine all ingredients. Place in greased 9 x 13-inch glass baking dish. Bake at 350° for 45 minutes. Serve with croissants or bagel.
Cook macaroni and drain. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once; stir over medium heat until thickened. Add Worcestershire sauce, mustard, salt, pepper and 1 1/2 cups cheese. Mix until blended. Pour into a 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 25 minutes.
Mix together hamburger, crackers, garlic powder, onion, and egg. Shape into balls. Place in skillet with water and brown, turning occasionally. Drain.
Brown meat. Add salt and pepper. Simmer slowly. Add tomatoes, tomato sauce and spaghetti sauce mix. Stir thoroughly. Cover; simmer 30 minutes. Boil noodles until almost tender, drain and rinse. Pour 1/3 meat sauce into a 12 x 8 x 2-inch baking dish. Cover with noodles, Mozzarella cheese and cottage cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake in 350° oven for 20 minutes.
Brown sausage with onion and garlic. Drain fat. Add remaining ingredients except beans, spaghetti and cheese. Bring to boil. Reduce heat. Simmer for 1 hour. Stir in beans and spaghetti. Bring to boil. Reduce heat. Simmer 10 minutes. Serve, topped with Parmesan cheese.
Melt butter or margarine. Mix flour and sugar. Add milk and eggs and beat well. Stir in vinegar and vanilla. Add butter and nuts and pour into crusts. Place in cold oven and bake at 300° for about 1 hour.
Mix well. Flavor may be varied by adding a bit of chives, watercress or parsley. Store covered in refrigerator.
Cook macaroni according to directions on package; drain. Mix together 2 beaten eggs, small can of pet milk and small carton of whipping cream. Add to macaroni. Pour into buttered casserole dish and top with lots of cheddar cheese. Bake at 350 degrees until firm.
Combine all ingredient in mixing bowl and pour into an 8 x 8-inch pan that's been greased and floured. Bake at 350° until done, approximately 1 hour.
Combine spinach, Velveeta cubes, bread crumbs and bacon in saucepan. Cook over low heat, stirring occasionally until cheese melts. Unroll dough; separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with 1 teaspoon of mixture. Roll up, starting at wide end. Place on greased cookie sheet. Bake at 375° for 11 to 13 minutes. Makes 32.
Stuff dates with pecan halves. Cream sugar with shortening. Beat in egg. Sift together dry ingredients. Add alternately with sour cream to creamed mixture. Stir in stuffed dates. Drop onto greased cookie sheet. Bake at 400° for 8 to 10 minutes. Cool. Top with frosting. Yields about 70 cookies.
Boil 4 large, unpeeled sweet potatoes or enough to make 3 cups when mashed. Peel and place in mixing bowl. Mash well with a fork. With a wooden spoon, stir in the sugar, butter, eggs, vanilla, nutmeg, raisins and sour cream. Mix well. Add salt and baking soda and stir. Spread the mixture in a 1 1/2-quart baking dish and bake, uncovered, at 350° for 35 to 45 minutes. When done, place marshmallows and pecans, if desired, on top and put casserole back in oven until marshmallows melt and lightly brown.
Place sesame seed in hot, dry skillet and toss gently over high heat until lightly toasted. Set aside. Cut scallions into 2 1/2-inch pieces. Make fringe on one end. Drop into ice water so they turn into brushes; set aside.
Grease a Bundt pan. Spread pecans in bottom of pan. Pile in frozen rolls. Sprinkle rolls with pudding. Melt butter, brown sugar and cinnamon together. Pour mixture over rolls. Set in cold oven overnight. When raised (next morning), bake at 350° for 30 minutes.
Put 1/2 of milk in double boiler; heat and use other half with flour to make a paste. Put paste into heated milk and cook until very thick and heavy, almost like a ball, stirring constantly. Let cool until thoroughly cold. Put in mixer and add the remaining ingredients. Beat until fluffy.
Mix all ingredients. Drop by rounded teaspoonfuls. Use spoon handle to make a hole in center of each to form a wreath. Bake at 350° on greased cookie sheet approximately 8 minutes. Immediately remove to wire racks to cool.
Grease an 8-inch square pan. Cream butter and sugar; add egg and beat well. Stir in sour cream and vanilla. Sift flour, baking powder, soda, salt, nutmeg and cinnamon together. Fold together dry ingredients, apples and nuts. Fold together egg mixture and dry ingredients. Pour into greased pan and smooth top. Bake at 350° for 45 minutes. Serve with whipped cream or vanilla ice cream for a special treat.
Combine dry ingredients. In separate bowl, beat eggs. Add pumpkin and vanilla. Mix until well blended. Fold in dry ingredients, carrots and raisins. Mix well. Spray muffin tin (12-cup) with Pam. Divide mixture evenly in cups. Bake at 350° for 20 minutes.
In large bowl mix potatoes, butter (1/2 cup), salt, pepper, onion, soup, sour cream and cheese together. Pour into greased 9 x 13-inch pan. Top with crushed cornflakes. Drizzle 1/4 cup melted butter and sprinkle with paprika for color. Bake in 350° oven for 1 hour.
Combine Milky Way bars, nuts and oleo. Melt over low heat. Let cool. Combine other ingredients and fold in candy mixture. Bake in greased tube pan for 1 hour at 325° or until cake springs back.
Combine cream cheese, Worcestershire sauce and Accent. Mix well. Chip ham fine or use a food processor. Add to cream cheese mixture. Serve with crackers.
In a mixing bowl, sift together the first 5 ingredients. Blend in the brown sugar. Combine the egg, oil and milk. Stir into the dry ingredients until just moistened. Fill greased muffin tins 2/3 full. Bake at 350° for about 20 minutes or until done. Makes about 18 muffins.
Place roast in center of a large sheet of foil. Cut slits in roast and push in cut sections of garlic. Pour mushroom soup over roast; pour Worcestershire over soup. Sprinkle dry soup mix over that. Add seasoned salt (1/4 teaspoon), salt (1/4 teaspoon) and pepper to taste. Pull foil up and seal tight. Leave space above and around roast. Place in pan to cook in oven from 7 a.m. to 5 p.m. at 250°. This makes its own gravy.
In a large bowl combine the mix, butter or margarine, eggs and water. Mix well. The batter will be stiff. Stir in pieces. Drop by rounded tablespoons onto ungreased cookie sheet.
Dissolve Jell-O in boiling water. Add cranberry sauce. Whip the wire whisk. Add pineapple and nuts. Pour into mold and refrigerate.
Drop by spoon on Pam-sprayed cookie sheet in small balls. Press with wet hand and bake at 350° for about ten minutes or until brown.
Brown meat in small amount of vegetable oil. Add soup and water. Cook for 1 1/2 hours over low heat. Add remaining ingredients; cook for 30 more minutes. More water may be added if necessary.
Roll graham crackers fine. Mix coconut, pecans, raisins, cherries and graham crackers all in a large container. Chop and mix fine. Heat oleo (spray coat with Pam). Add marshmallows, 1 lb at a time. Add milk last. Mix well and add to other. Pack in real fine containers. Great at Christmastime.
Pour oil into an 8-inch round baking dish. Add 1/3 zucchini, Mozzarella, mushrooms, Parmesan cheese, salt and parsley. Continue layering until all ingredients are used. Pour in water and cover with bread crumbs. Bake, uncovered, at 400° about 45 minutes. Serves 5.
Mix sugar and cocoa. Add milk and margarine. Bring to a slow boil (about 1 1/2 minutes). Remove from heat and add peanut butter and vanilla. Mix until peanut butter dissolves. Add oats. Makes two 8 x 8-inch pans and 1 small round pan.
Saute beef in large pot until brown; drain fat. Chop up onions and pepper; add to meat. Cook until onions look clear. Add everything else. Cook on low for a while.
Preheat oven to 325°. Beat together the sugar, Crisco, butter and eggs. Add sour cream. Mix baking powder to 3 cups flour. Add flour mixture to 1/2 cup milk. Add flavorings. Pour batter into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cook tomatoes, celery, peppers and onions until done and put through sieve. Mix together butter, flour, sugar and salt; add to tomato mixture and boil for 20 minutes. Pack into jars. Very good.
Preheat oven to 375°. Cook, peel and mash sweet potatoes. Combine in a large mixing bowl with butter, eggs, milk, vanilla and sugar. Spread in a greased 1 1/2-quart casserole.
Mix well. Put in unbaked pie shell. Add unbaked top crust. Bake at 425° for 40 minutes or until bubbly and brown.
Marinate snake meat in beach water for half a century. Peel and cut ambition. Dice organization into cubes. Slice affection generously and spread evenly over laughter. Trim sunshine precisely and pour over ingredients. Combine above mixture in a large container. Add a pinch of wit and a dash of humor. Sprinkle with a bit of political flavor. Simmer in the educational system for 30 years. Serve with an abundance of kindness (buffet style).
Mix together sugar, butter and flour until like cornmeal. Put in unbaked, 9-inch pie crust. Pour cream over mixture. Sprinkle with nutmeg. Bake 50 minutes at 350°.
Boil chicken until done. Save 1/2 quart of chicken broth. When chicken is cool enough to handle, remove skin and bones. Cook noodles in 1/2 quart of chicken broth. Cook onions and bell peppers in butter. When noodles are done, add onions, peppers and Ro-Tel. Cook over heat for 5 minutes. Take off of stove. Add mushroom soup and cheese until melted. Put into buttered casserole dish. Bake at 325° until cheese is bubbly.
Melt peanut butter and chips together. Pour cereal in a paper grocery sack, then pour melted mixture onto cereal. Shake bag until cereal is covered with chocolate mixture, then pour powdered sugar over cereal and shake again until cereal is covered.
Spray a 10 x 10-inch pan with Pam. Melt margarine. Mix together flour, milk, vanilla and half of the melted margarine in pan. Then pour in flour mixture. Spread evenly. Mix peaches and sweetener; pour over batter. Bake at 400° for 30 to 45 minutes. Serving size is 3/4 cup.
Blend eggs, flour, salt and pepper well and add remaining ingredients. Bake at 350° for 40 minutes or until brown.
In food processor, add drained garbanzo beans, tahini, lemon juice, garlic cloves and salt. Beat all ingredients together in food processor until smooth. Add a little of drained water at a time so consistency of finished product is like sour cream. Spread in a flat plate. Sprinkle with olive oil and a dash of paprika. Eat with pita bread.
Season roast with salt and pepper; place in crock-pot. Cook on high for 1 hour. Turn to low and cook for 10 hours longer. Remove roast; trim off fat and remove bone. Pour juice from crock-pot. Put roast back in pot, pour barbecue sauce over roast and cook on low 8 to 10 hours longer. Serve on toasted hamburger buns, if desired. Roast may be started around six in the evening and be ready for the next day's evening meal.
Cream shortening and sugar. Add well-beaten egg and molasses. Mix soda and spices with sifted flour. Combine with first mixture. Roll into 1-inch balls, then in sugar. Place far apart on cookie sheet and bake at 350° for 12 to 15 minutes.
Cut edge off bread. Flatten out with rolling pin. Spread cream cheese on flattened bread and sprinkle with Parmesan cheese. Melt butter in dish. Take an asparagus spear, starting on a corner of the bread, roll the spear tip in the bread, then dip in the melted butter. After all spears have been wrapped and dipped, put them on your hot grill until toasted, turning as needed. The taste will surprise you! (Start cooking about 10 minutes before your meat is done.)
Saute celery and onion in butter. Add water, orange juice and rind and salt. Bring mixture to a boil and add rice. Cover and simmer for 45 minutes or until liquid is absorbed. Stir in cashews and orange segments. If fresh fruit is preferred, pineapple or nectarines are very good. Serves 6.
Stir all ingredients together. Pour into an iron skillet (grease bottom of skillet). Bake at 375° until golden brown, approximately 45 minutes.
Peel and slice peaches. Put in pan. Mix flour, margarine and sugar until crumbly. Spread over peaches. Bake 30 minutes in moderate oven.
Cut up tomatoes, onions and pepper. Leave tomatoes and onions in large pieces. Mix all well and boil 1 minute. Put in jars and seal.
Pour juices into a punch bowl. Fifteen minutes before serving, add carbonated beverages. Do not stir. Serves 28.
Combine sugar, cream cheese and margarine, mixing at medium speed until well blended. Add eggs, one at a time. Blend in pumpkin. Add combined dry ingredients. Fold in nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for one hour. Cool about 5 minutes and remove from pans.
Beat butter and sugar	very well. Add egg; beat well. Stir in vanilla	and flour. If too soft, refrigerate until it hardens slightly. Roll 1	tablespoon of dough in sesame seed (roasted). Flatten slightly. Bake for 15 to 20 minutes in a 325° oven.
Sift flour, soda, salt and sugar together. Add sour cream. Separate eggs, beat yolks and add to mixture, mixing thoroughly. Beat egg whites stiff and fold into mixture. Add chopped pecan meats. Bake in a hot waffle iron. Makes 6 waffle.
Mix cake mix, 1 egg and oil until crumbly. Press in bottom of greased 9 x 13-inch pan. Bake 20 minutes at 350°.
Mix sugar, cocoa and salt together. Add margarine and milk. Put on heat and stir until it comes to a rolling boil. Take off heat. Add vanilla, oatmeal and coconut. Mix thoroughly. Drop by spoonfuls on waxed paper to cool or in a 9 x 13-inch pan.
Sift together first six ingredients. Stir in unbeaten eggs and vanilla. Fold in apple and walnuts. Turn into well-greased 9-inch pie pan. Bake at 350° for 25 to 30 minutes or until brown. Garnish with whipped cream, sprinkled with cinnamon.
Combine frozen vegetables and celery in a 12 x 8-inch glass baking dish. Cover with plastic wrap. Microwave on High 12 to 13 minutes or until vegetables are just about thawed, stirring once. Drain by lifting the plastic wrap from one corner and holding the dish and vegetables in place with a towel-covered hand. Remove plastic wrap.
Mix all ingredients well. Let set for a few minutes. Use partly baked pie shells (deep dish). Pour some mix in shell. Let stand a few minutes. Pour in more. Bake in a 365° oven about 50 minutes.
Beat eggs. Mix sugar and flour together. Add to eggs. Add butter and syrup. Add pecans last. Bake in an uncooked pie shell in a 350° oven for 1 hour. This is for an 8-inch pie plate.
Mix honey, soy sauce and ginger (can do all in food processor). Arrange chicken in large shallow pan and pour on the sauce (it should cover by 1/4-inch). Cover tightly with aluminum foil. Bake 3 hours at 325° or 1 to 1 1/2 hours at 350°. Uncover for last half hour or so. The longer it bakes the better. Serves 8.
Mix first 3 ingredients with an electric mixer. Spread in pie dish or casserole dish. Leave uncovered and refrigerate overnight.
Melt chocolate and butter over hot water. Stir; cool. Beat eggs until foamy, then add sugar slowly. Blend in chocolate. Add flour, baking powder, salt and cinnamon. Stir in vanilla and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° until cookies feel "set" when lightly touched (8 to 10 minutes).
Blend all ingredients for 5 minutes. Sprinkle nutmeg and coconut on top. Grease 8-inch pie plate. Bake at 350° for 45 to 50 minutes.
Cook sugar and milk slowly until it will form a soft ball in cold water. Take it from heat and add marshmallows and peanut butter. Stir until all is dissolved. Pour into a buttered, flat dish to cool. When cool, cut into squares and serve.
Mix all of the ingredients. Marinate chicken for 1 hour in refrigerator, turning at 30 minutes. Best when charcoal grilled. Serve with rice.
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-quart casserole. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes. Serves 6.
In a small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
Heat milk, but do not boil. Add marshmallows; cool. Add all ingredients, except half of cracker crumbs. After mixing well, add as much more crumbs as will work in. Roll cake in leftover crumbs. May use all crumbs or may not; varies.
Press cookie dough onto pizza pan. Bake 10 to 15 minutes. Cool. Mix cream cheese, sugar and vanilla. Spread over cookie. Arrange fruit. Mix marmalade with a little hot water. Drizzle over pizza. Chill and cut into wedges. Serve.
Cut pieces of apple. Then put banana in it. Freeze it. Then you put water on it. Then you let it dry for 5 hours. Then after that, you put slices of onion in it. Then put more water in it. Then put it on the stove to let it get hot. Then you wait for a few seconds for it to get ready. Then you eat it. (If you don't like the onion, you can take them out.)
Simmer beans to blend flavors. Purchase corn chips or brush uncooked tortillas with water and sprinkle with onion salt or garlic salt. Lay on cookie sheet and dry out in 200° oven. Break into little pieces.
Line 9 x 15-inch pan with whole graham crackers. Set aside. Melt oleo. Add sugar. Beat egg into milk. Add to butter and sugar mixture. Boil, stirring constantly until slightly thickened. Remove from heat. Add coconut, pecans and cracker crumbs. Mix well. Spread mixture over whole crackers. Cover with another layer of graham crackers.
Combine and mix well the flour, sugar, margarine and egg. Add and mix well milk, baking powder and pinch of salt.
Cook and cut up chicken. Butter 9 x 13 dish. Mix soup, sour cream and lemon juice and pour over chicken. Use 1/2 bag of Ritz or 1 large sleeve crushed and pour over chicken mixture. Melt oleo with poppy seeds and pour over crackers. Bake 30 to 45 minutes.
About 1 1/2 hours before serving, preheat oven to 325°. Spray 12 x 8-inch baking dish with vegetable cooking spray. Cut bread into chunks. In large bowl, with wire whisk or fork, beat milk, brown sugar, vanilla and egg substitute until well blended. Add bread chunks and raisins; toss to coat. Let bread soak in milk mixture for 10 minutes, stirring occasionally.
In large frying pan, melt butter and saute scallions. Transfer to large bowl and add spinach, potato soup, chicken broth, lemon juice, salt and pepper. Puree in blender or food processor. Put back into bowl and stir in cream and sour cream. Chill at least 8 hours. Garnish with chopped parsley and/or lemon rind. Serves 8.
Boil catfish until tender (can remove bones) with onion and potato (until tender). Add milk,	cornstarch and margarine.
Peel and chop potatoes, cover with water. Boil until tender, do not drain. Add margarine, sour cream, mayonnaise, salt and pepper and mash until very small lumps remain. Add enough instant potatoes to mixture to absorb excess soup. Whip with spoon until light and fluffy. Serve hot.
Cut chicken into small pieces. Smash garlic and put all the ingredients into a pot. Cover and bring to a rapid boil. Reduce to medium heat and simmer until meat is done. Serve with rice.
Cut up rhubarb; mix well with sugar and pineapple. Let set overnight in refrigerator. In the morning, boil for 20 minutes. Remove from heat. Add the gelatin. Return to stove; boil for 1 minute longer, then pour into jars. Let cool, seal and store.
Boil rhubarb until tender. Add sugar and Jell-O. Stir well. Put in jars and refrigerate or freeze.
Saut green pepper, celery and onion in margarine. Add rice, tomatoes and salt. Cover and simmer for 10 minutes. Add the franks and simmer for 5 minutes. Makes 4 servings.
Preheat oven to 350°. Pour peaches into a 9 x 13 pan. Over peaches, pour dry cake mix. Pat butter on top of mixture, then sprinkle over top the cinnamon and sugar. Bake until brown on top, 35 to 45 minutes.
Heat milk; pour over bread crumbs. Add pimento, parsley, onion, grated cheese and seasonings. Then add eggs.
Combine potatoes (either hot or cold) with oil, vinegar, pickle liquid, dill, onion and garlic. Set aside to marinate for several hours in the refrigerator. Chop green onions fine; slice radishes thin. Quarter hard-cooked eggs. Add to potatoes with remaining ingredients; mix lightly. Serves 6.
Cook celery, onion and flour in oil for 5 minutes; stir as needed. Add remaining ingredients, except chicken, shrimp and rice. Stir well. Simmer 30 minutes. Stir occasionally. Add chicken and shrimp. Heat through. Serve over rice.
Melt shortening and mix with flour and juice. Cook and stir until smooth, then put in slightly beaten egg yolk for 2 minutes and cook slowly. Add seasoning and clams. Pour into baking dish. Top with crumbs and cheese. Bake 10 minutes at 400°.
Mix all ingredients. Cover and chill. Makes about 1 1/2 cups. Serve with assorted crackers or on cocktail biscuits.
Combine first 6 ingredients; mix well. Cover and chill. Garnish with pepper rings.
Heat oven to 350°. Mix all ingredients, except cheese, in ungreased 3-quart casserole. Sprinkle with cheese. Cover and bake for 1 hour, or until rice and broccoli are tender.
Mix and cook ingredients until thick or until consistency of peach preserves (it should not be too runny or juicy). Put in hot, pint jars while boiling hot and seal; or you can put in freezer containers and freeze.
Melt chocolate and shortening over low heat. Beat eggs and sugar until fluffy; add vanilla. Sift dry ingredients and stir in alternately with chocolate mixture. Add nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 25 minutes.
In large bowl of mixer pour cake mix, pudding mix, sour cream, oil and eggs. Mix for 10 minutes on high speed. In a separate bowl combine sugar, cinnamon and chopped nuts. Spray a Bundt pan with non-stick spray. Sprinkle in 1/3 of the cinnamon mixture, top with 1/2 the cake mixture, another 1/3 cinnamon mixture, the rest of cake mixture, then the remaining 1/3 cinnamon mixture. Take a knife and swirl through the batter layers. Bake at 350° for 55-60 minutes. Remove from oven and cool 3-4 minutes before inverting onto a plate
Place sugar, water, orange slices, cloves and cinnamon in a large saucepan and boil for 5 minutes. Remove from heat. Add the juice and wine. Keep hot but do not boil. Serve with cinnamon sticks or orange slices.
Slice cookie dough and arrange on a greased 15 x 10 x 1-inch baking pan. Flour fingers and press dough all over pan. Bake 12 to 15 minutes or until light golden brown.
Combine egg and next 5 ingredients in a bowl. Let stand 5 minutes. Add onion and meat and mix well.
Mix each pack of jello with 1 1/2 cup of hot water, dissolve. Pour into flat dish (not too deep). Let congeal; cut into 1 inch cubes. Add the jello cubes to the whipped Dream Whip or Cool Whip. Add marshmallows, crushed pineapple and pecans; mix together. Let set until firm.
Dissolve jello in 6 cups boiling water. Dissolve candy in 2 cups boiling water. Combine jello and red hot solution. Add applesauce and mix well. Pour into a 15 x 18 x 2-inch pan. Let stand overnight. Cut into 7 x 5-inch pieces. Serves 35.
Mix together tomatoes and onions and put into pie crust. Sprinkle with Pepper Seasoning Mix. Mix together mayonnaise and cheese and spread on top of dressing mix. Bake at 350° for 45 to 55 minutes.