HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, milk and vanilla with butter to soft ball stage (235°). Add marshmallow cream and peanut butter. Beat until stiff; pour into buttered pan.
Soften tortillas in hot oil in skillet. Mix cheese, onion and chicken in bowl. Spoon onto tortillas; roll to enclose filling. Place in greased 9 x 13-inch baking dish. Blend chicken broth, flour and salt in saucepan. Cook until thick, stirring constantly. Add jalapeno peppers. Blend in sour cream. Pour over tortillas. Bake at 350° for 45 minutes or until bubbly. Yields 1 dozen.
Cook noodles as directed on package. In a large casserole dish, mix both cans of soup, 2/3 package of cheese and tuna. Once noodles are tender, drain and mix well into tuna mixture. Top with remaining cheese. Bake at 350° until cheese on top has melted.
Mix all ingredients together. Pour into greased and floured loaf pan. Bake at 350° for 1 hour. Cool 10 minutes before removing.
Saute onion, celery and rice in butter over low heat until vegetables are transparent and rice is golden. Add salt, pepper, thyme and chicken broth. (You can make this skillet version of pilaf with canned chicken broth or with chicken bouillon.) Cover skillet with a tight-fitting lid and cook over low heat until broth is absorbed, about 20 to 25 minutes. Makes 8 servings.
Cook elbow macaroni or shells according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)
Beat together the eggs, sugar and vanilla. Beat in the oil until smooth. Sift together the flour, soda, cinnamon and salt. Stir dry ingredients into egg mixture. Add nuts and apple and mix well. Turn into a greased and floured 11 x 7-inch pan and bake at 325° for 1 hour. Cool cake in pan or on a rack and spread smoothly with icing.
Cream the brown sugar and Crisco together. Add the eggs, almond, flour, salt, cream of tartar and baking soda; mix well. Add chopped nuts. Shape into long rolls. Wrap in waxed paper; chill dough for 1 hour. Slice thin. Bake on greased cookie sheet at 350° for 12 minutes.
Pour liquid from beans, saving 1/4 cup of liquid. Fry the chopped onion in margarine until limp and tender. Combine the 1/4 cup saved liquid with sugar, vinegar and cornstarch. Add mixture to onions. Stir until thickened and smooth. Blend in prepared mustard and horseradish. Add beans. Heat gently until hot.
Mix together. If making a ball, roll in another 1/2 cup chopped nuts.
Slice open biscuits and put into deep pie pan. Mix all other ingredients and pour over sliced bread. Cook at 350° in preheated oven for 15 minutes.
Arrange forty 1 1/2-inch foil candy cups or small paper cups on a baking sheet. Using a fine sieve or sifter, sift a heavy layer of confectioners sugar into cups. Have ready a pastry bag fitted with a star tip.
Cook and stir often over medium heat until thickened (about 12 minutes). Remove from heat, add coconut and nuts. Cool until thick enough to spread.
Saute celery and onion in margarine. Cook broccoli according to package and drain well. Combine the rest of the ingredients in a Pyrex bowl that may be placed in an oven. Heat for 15 to 20 minutes at 350°. Serve with chips or veggie dippers. Keep warm in chafing dish.
Mash the berries. Add berries, sugar and egg white to mixer bowl and beat until stiff. Serve with milk and strawberries.
Cook macaroni, drain and cool. Chop onion, celery, hard-cooked eggs and add to macaroni. Drain shrimp and wash and add. Mix with mayonnaise and Salad Supreme seasoning to taste.
Wash lentils, drain, add to 3 quarts water in a soup pot. Add salt, large clove garlic and bring to boil. Lower heat and simmer, adding more water, if needed, for about 1 hour. While lentils are cooking, in a saucepan, place olive oil and garlic clove. Cook over medium heat until garlic is lightly browned. Do not scorch. Add tomatoes, salt and basil. Simmer slowly to make a sauce. In a separate pot, boil pasta and drain. To finish soup, add sauce and pasta to lentils and serve hot.
Coat rinsed chicken pieces with flour, salt and pepper. Cook in hot oil or shortening approximately 15 minutes, or until brown. Drain off fat. Add mushrooms, white wine, onion, garlic and tarragon, parsley and peppers, if desired. Bring to boil. Reduce heat and simmer 30 to 35 minutes or until chicken is tender. Serve over rice, noodles or cooked potatoes.
Heat oven to 350° and grease pans. Cream together shortening, sugar and eggs until fluffy. Beat 5 minutes longer. Sift together flour, cocoa, powder, soda and salt. Add dry ingredients alternately with water and vanilla. Bake layers about 35 minutes, oblong pan 40 to 45 minutes.
Grease 9 x 12-inch casserole dish. Line bottom with bread. Sprinkle cheese over bread. Add sausage on top of cheese. Beat eggs, 1 cup of milk, mustard, onion, salt and pepper and pour over bread. Cover and refrigerate 8 hours or overnight. This is a must!! Remove from refrigerator. Mix soup with remaining 1/4 cup milk and spread on top of casserole. Bake, covered, 1 hour at 300°, then uncovered for 30 minutes.
Put beans in a pot and cover with water and bring to a full boil and then put on simmer. Add garlic and salt. Cover and cook about 4 hours. Make sure water level of beans stays just above beans. In another pan, brown 1 pound of diced bacon; drain fat, leaving about 3 tablespoons drippings in the pan. Add ham, onions, tomatoes and chiles; saute. When beans are soft, add sauteed ingredients and bacon to bean pot and simmer about 20 minutes. Ready to serve. Tastes good poured over rice and makes a meal.
Cook potatoes until soft. Drain. Mash while hot. Add sour cream, cream cheese, salt and pepper. Stir until well blended. Place in casserole. May be made a day or two ahead and reheated.
Brown meat and onions; drain. Pour into large casserole dish. Add tomatoes, beans and top with cheese. Mix cornbread and pour on top. Preheat oven to 375°. Cook until done; test with toothpick. Makes 6 servings.
Melt butter in large pan. Add onions; cook until tender. Add flour, whisk and cook 1 minute on low heat, stirring often. Add milk and broth. Cook on medium heat, stirring until thickened. Add cheese and seasoning, stirring until cheese is melted. Add Veg-All and parsley. Reduce heat and cook until heated thoroughly, but do not boil.
Add all ingredients at one time to a gallon jar. Add water to make 1 gallon.
In a 10-inch cast-iron skillet, melt butter. Sprinkle brown sugar over melted butter, then place pineapple rings evenly over top.
Combine the 2 cans of soup in a medium-size pot. Add the can of evaporated milk, the butter, the package of chicken flavoring, the pepper and onion powder. Stir with a spoon until well blended.
Pat steak dry with paper towels. Mix the mustard, wine and pepper. Spread mixture on both sides of steak using about 2/3 of the mixture. Grill steak over hot coals or 5 to 6 inches from source of heat, turning once, for 25 minutes for medium-rare.
In large, heat resistant, bowl, dissolve gelatin in hot water. Stir in yogurt with wire whisk. Fold in whipped topping. Spread in bottom of crust. Refrigerate overnight or 2 hours.
In large dish, arrange swordfish in single layer. In small bowl, combine oil, soy sauce, sherry, ginger root, orange peel and pepper. Pour marinade over fish and marinate in refrigerator overnight, turning occasionally. Cook over glowing coals, basting with marinade for 4 to 5 minutes per side or until firm to touch.
Cook lasagne 9 minutes. Pour cold water over until you can handle lasagne. Spread thin layer of meat sauce on bottom of casserole pan. Layer lasagne, Ricotta cheese, Mozzarella, lasagne, meat sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese. Bake at 350° for 30 minutes.
Mix together the first five ingredients and make into patties. Brown in small amount of shortening. Place in long baking dish. Mix together soups; pour over patties. Bake at 325° for 1 hour.
Brown beef and onion. Pour off fat. Add remaining ingredients, except chow mein noodles. Put in 1 1/2-quart casserole dish. Bake for 1 1/2 hours in 325° oven. Place chow mein noodles on just before you eat.
In a large bowl, mix together cottage cheese and Cool Whip. Add Jell-O mixture; stir. Drain fruit cocktail and pineapple. Add to other ingredients. Add marshmallows; fold. Cover and chill.
Mix dry Jell-O and Cool Whip until well blended. Add cottage cheese and fruit cocktail, stirring until mixed well. Put in bowl and chill.
Mix with spoon by hand flour, sugar and beer. Pour into a greased loaf pan and let rise 5 minutes. Pour the melted butter or margarine over dough and bake 50 minutes in 375° oven.
Combine syrup ingredients in a pan and boil 5 minutes. Cool at room temperature. Slice pound cake in 1/2-inch slices and line the bottom of an 8 x 8 x 2-inch cake pan. Pour enough syrup over to soak all the slices. Whip the cream until thick, then fold in 3 tablespoons of orange marmalade. Cover soaked pound cake with a thin layer of whipped cream. Cover this with another layer of previously dipped cake slices. Cover with remaining cream and refrigerate. Before serving, spread cocoa gently over the cream. This cake is to be dished out with a spoon.
Wash and chop broccoli flowers; wash, peel and chop stems. Combine all ingredients. Chill in covered container for at least 2 hours. Eggs may be omitted for low-cholesterol dish.
Cook broccoli, cauliflower and Oriental vegetables together until tender. Drain and add soups. Put in ovenware bowl and sprinkle cracker crumbs and melted butter on top. Cook approximately 15 minutes at 450°.
Beat egg well. Add milk and soda. Then beat in rest of ingredients until smooth. Pour onto hot griddle. Makes about 16 (4-inch) pancakes.
Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Let soak 8 hours. Drain and rinse beans. Set beans aside. Coat pan with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 3 to 4 minutes or until tender. Add beans, water and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender. Remove and discard bay leaves. Place 1/2 cup Vegetable Rice in each of 8 individual serving bowls; top each evenly with bean mixture.
Combine pecans, brown sugar and margarine in 9 inch pan. Spread evenly over bottom. Lay one pie crust over pecan mixture. Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl, mixing lightly. Spoon into pan. Top with remaining crust, folding top crust edge under bottom crust. Press together to seal and flute. Cut slits in top crust. Place baking sheet on lower oven rack to catch any drips. Bake 40-50 minutes at 375 degrees on middle oven rack or until apples are tender and crust is golden brown. Remove from oven and cool in pan for 5 minutes. Place large round platter over top of pie and invert onto plate. Cool at least 1 hour before serving.
In large pot, put pintos and a little salt. In the meantime, have ground beef frying. Add tomato paste to beans, rinsing cans. Chop onion and add to bean and tomato mixture. Then add cooked and drained beef. Mix 1 pack of chilli mix at a time in about 1/4 to 1/2 cup of water. Add to other ingredients. Let come to boil. Reduce temperature and simmer about 10 minutes. Keep stirring.
Add well beaten egg and milk to meal. Add hot shortening and onion just before frying. Drop by tablespoons into hot, deep fat. Fry to a golden brown.
Brown meat until golden brown. Add flour to form a paste. Add garlic, thyme, tomatoes and water to cover. Cook about 45 minutes, then add all other ingredients and cook until done or when meat is tender.
Hard-boil eggs; cool and shell. Cut lengthwise. Place yolks in bowl, mashing with fork. Stir in all ingredients. Using spoon, put mixture in egg whites. Garnish with paprika. Refrigerate until ready to serve. Serves 12.
Brown beef and sausage together; drain fat. Cut Velveeta in chunks and stir to melt. Add oregano to taste. Spread on party rye and place under broiler. (Edges of rye bread brown nice and crunchy.)
Mix all ingredients on low speed in mixer. Do not add any liquids! Add drop or 2 of color as desired. Roll in long rolls 3/4-inch thick. Let set an hour. Slice	in 1/4-inch diagonal slices.
Mix sugar, salt and flour together. Lightly beat egg yolks. Add lemon peel, juice and butter. Mix sugar mixture and egg-lemon mixture together. Add to milk, stirring until well blended. In separate bowl, beat egg whites until stiff peaks are formed. Fold into lemon mixture. Pour into a 9-inch pie shell and bake at 350° for 35 to 40 minutes.
Preheat oven to 450°. Lightly grease a baking sheet. Mix 1 tablespoon sugar and cinnamon. Set aside. Mix remaining ingredients to a soft dough. Drop by teaspoon into the sugar and cinnamon mixture. Shape into balls and place on baking sheet. Bake 8 to 10 minutes. Serve warm. Makes about 1 dozen.
Combine ham, sweet potatoes, mustard, ginger and juice. Pour into buttered casserole. Put pineapple slices on top. Sprinkle with sugar and dot with butter. Bake 30 minutes at 350°.
Combine flour and salt in a large bowl. Cut in shortening. Combine egg, water and vinegar. Mix well. Pour liquid ingredients into dry ingredients. Mix until the flour is moistened and dough is easy to handle. Divide into 3 parts. Roll out one part at a time on a floured board. Dough may be covered and refrigerated for up to a week. Dough may also be frozen. Yields pastry for 3 (9-inch) pies.
Saute onion, green pepper and margarine. Combine all ingredients in a 9 x 13-inch casserole dish except cheese. Bake 30 minutes at 350°. When almost done, top with grated cheese.
Mix sugar and shortening. Add eggs and lemon flavoring. Dissolve soda in buttermilk. Sift flour, baking powder and salt. Add liquid and flour alternately into first mixture. Stir in nuts. Chill dough several hours or overnight. Bake at 350° for 10 to 12 minutes.
Add sliced banana to slightly thickened strawberry flavor Jell-O brand gelatin or sugar-free Jell-O gelatin. Let chill in 4 glasses. Top with Cool Whip. Makes 4 servings.
Brown ground beef and drain. Chop all vegetables and put in large pan. Add ground beef, juice and soup mix. Cover and cook until done. Stir often.
Combine 1/4 cup of the flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add to meat, tossing to coat. In skillet, brown the meat in hot shortening. Transfer to 3-quart casserole. Drain off 1/2 cup liquid from tomatoes, reserving liquid. Cut up tomatoes. Add tomatoes and remaining liquid, carrots, onion, celery, chili sauce and bouillon granules. Mix well. Cover tightly and bake at 325° for 1 hour. Combine remaining 1/4 cup flour with reserved tomato liquid. Stir into stew along with Mexican-style vegetables and green beans. Cover and bake for 1 1/4 hours longer.
Cook milk, egg and dry ingredients to a boil, stirring constantly. Cook at slow boil 1 minute. Add chocolate chips or cocoa, butter and vanilla and cook until dissolved and thick. Cool 20 minutes before filling a cooled pie shell. Top with whipped cream.
Boil squash and onions in salted water until tender. Drain and mash; add cheese and margarine while hot. Add beaten egg and milk and mix thoroughly. Make crumbs with Ritz crackers and stir into mixture. Season with salt and pepper. Grease pan with margarine. Bake at 350° for 20 to 30 minutes.
Grease a 9 x 12-inch baking dish. Mix milk, eggs, oil, salt, soda, corn, chopped onion and cornmeal. Grate cheese and chop peppers. Add to mixture. Bake at 350° for 45 to 50 minutes.
Cream fat, add sugar and the eggs, one at a time. Add hot water mixed with cocoa or melted chocolate, then raisins and the dry ingredients. Drop on a greased pan and bake in 375° oven for 15 minutes.
Bring sugar and syrup	to a boil; add peanut butter. Stir in cornflakes and shape into small balls and put on wax paper.
Bring water and butter or margarine to a boil in a large saucepan. Stir in flour and salt. Cook over low heat for 1 minute, or until mixture forms a ball.
Cut up apples into little pieces and mix other ingredients with them. Place in deep dish pie crust (unbaked)
Mix flour, nuts and butter together. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Cream Crisco, margarine and sugar. Add egg yolks. Add buttermilk and flour, alternating. Add vanilla and soda; stir in pecans and coconut. Fold in beaten egg whites. Bake at 350° for 30 minutes. Makes three layers.
Pare and slice apples in a shallow baking dish. Sprinkle with sugar and cinnamon and dot with butter. Mix flour, sugar (1 tablespoon), baking powder and salt together. Cut in the shortening and add milk. Roll to 1/2-inch thickness and to fit into baking dish. Cut several gashes into dough to allow steam to escape. Place over apples and press to side of baking dish or cut dough into 1 to 1 1/2-inch squares and place over apples. Bake at 400° for 30 minutes. Serve with pudding sauce or nutmeg flavored sweetened cream.
Preheat oven to 350°. In medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk; bring to a boil and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, vinegar and salt and pepper to taste.
Mix oil, cocoa, butter and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonfuls of dough into confectioners sugar. Roll in sugar; shape into balls. Place about 2 inches apart on greased baking sheet. Bake for 10 to 12 minutes. Do not overbake! Makes about 6 dozen cookies.
Preheat oven to 325°. Cook and drain broccoli. Combine all other ingredients and add broccoli. Put in greased baking dish. Top with (one slice) bread crumbs. Dot with butter. Bake for 45 minutes.
Combine the ingredients in the order given and chill. Arrange in cocktail glasses and garnish with small sprigs of parsley.
Mix cream cheese and condensed milk together with mixer. Drain fruit and add it along with other ingredients into creamed mixture. Stir with spoon and refrigerate.
Heat oven to 375°. Lightly grease large cookie sheet. In small bowl, combine ham, cheese and apple. Separate dough into 10 biscuits. On prepared cookie sheet, press or roll 5 biscuits to 4-inch circles. Place about 1/2 cup ham mixture on center of each circle. Press or roll remaining 5 biscuits to 5-inch circles. Place each over filling. Press edges with fork to seal. Combine egg and water; brush over biscuits. Bake at 375° for 15 to 18 minutes or until golden brown. Cut each in half to form pocket sandwiches; garnish with alfalfa sprouts and tomatoes to serve. Serve warm. Makes 5 servings.
Saute onion, garlic and celery in olive oil. Add remaining ingredients and simmer for 30 minutes. Delicious baked over country-style spareribs.
In a bowl combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels, stirring until smooth.
Cream the sugars and shortening. Add egg and vanilla. Sift dry ingredients and add oatmeal, coconut and nuts. Work until mixed together. Drop by teaspoon on cookie sheet. Bake at 375° for 10 minutes.
Layer 1: Mix the flour, melted oleo and chopped nuts. Pat into a 13 x 9-inch pan. Bake at 375° for 15 to 20 minutes. Let cool.
Dissolve yeast in warm water. Mix in Bisquick, beating vigorously. Turn dough onto surface, well dusted with Bisquick. Knead until smooth. Form into rolls. Place on lightly greased baking sheet and brush with butter. Cover with a damp cloth. Let rise in a warm place about 1 hour. Bake for 10 to 15 minutes until a rich brown color. Bake at 350° or 400°. Yields about 1 1/2 dozen rolls.
Drain all fruit and reserve 1 cup of juice. Mix the pudding with the 1 cup of juice. Add all the fruit and mix well.
Drain liquid from can and save for use later. Empty contents of can in small mixing bowl. Remove skin or fat. Use table fork to break into small pieces. Add bread crumbs, beaten egg and liquid saved from can. Make into 4 small patties. Use Pam in skillet. Cook on medium heat about 15 minutes or until golden brown.
Cream butter and sugar; mix in all ingredients until blended well. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes.
For Bran Muffins: Replace 2 1/2 cups of the flour with bran.
Work 1/2 pound Cheddar cheese with 1/2 teaspoon sauce and 1/2 tablespoon onion until it is well mixed. For each "carrot" measure 1 tablespoon of the cheese mixture and squeeze and roll between palms to a carrot-shaped cylinder. Poke a sprig of parsley in the top. For the "parsnips" follow the same procedure using the white Cheddar and poking a dill sprig in the top. Chill.
Stir to mix all ingredients, then pour into greased 9 x 13-inch dish and bake at 350° for 40 minutes. Let stand 10 minutes before cutting. Serves with tossed green salad and a side dish of Pace picante sauce (the hotter, the better, if you are entertaining me!).
Mix Kool-Aid, water, sugar and pineapple juice and freeze. (Best to freeze in a 5-quart bucket, like ice cream comes in at grocery store.) Let thaw and add ginger ale.
In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat lightly by hand just until combined. Stir in flour and 1/2 cup nuts. Spread batter into an 8 x 8 x 2-inch baking pan. Bake at 350° for 30 minutes. Cool on a wire rack. Frost or glaze top, if desired.
Cut chicken wings into 2 pieces. Remove and discard wing tips. Bake or broil until done. Drain on paper towels to remove most of the fat. Combine dressing and apricot preserves in small saucepan and stir over low heat until hot and well mixed. Combine with chicken wings, coating completely. Spread in large glass baking dish and bake in 350° oven for 30 to 45 minutes. Serve warm.
Mix eggs, cheese, onion, bacon, Worcestershire sauce or soy sauce, pepper, garlic powder, mustard and mayonnaise.
Mix and pour over meat loaf. Bake in oven at 350° for about 1 1/2 hours. Don't let meat loaf get too dry.
Mix first 3 ingredients until mixture is like cornmeal. Put into 9 x 13-inch pan. Bake at 350° for 12 minutes.
Cook the sausage over medium heat until done, stirring to crumble. Drain well. Combine sausage with the remaining ingredients and mix well. Pour into a well-greased 13 x 9 x 2-inch baking pan. Refrigerate, covered, overnight. Bake 1 hour at 350°. Serves 8 to 10. Keeps like quiche. Enjoy!
Place chicken in casserole dish. Top with slice of Swiss cheese on top of each one. Mix the soup together (undiluted). Pour over cheese and chicken. Cover with stuffing. Bake 1 1/2 hours uncovered at 350°.
Dredge meat in flour and brown in oil in Dutch oven. Add remaining ingredients, cover and simmer for 2 1/2 hours.
Cook and drain spinach well. Combine all ingredients. Mix well. Shape into balls 1 1/2-inches or smaller in size. Freeze.
Heat oven to 350°. Grease cookie sheet(s). Mix all ingredients until well blended. Roll rounded teaspoonfuls into balls. Place 1 inch apart on cookie sheet(s). Remove to wire rack to cool. Store in airtight container up to 2 weeks.
Mix eggs and milk. Mix in 2 drops of vanilla, 2 drops of almond extract and several dashes of cinnamon. Mix by hand with fork or whip. Heat griddle. Grease lightly with real butter. Heat until water drops sizzle on griddle. Dip bread long enough to coat both sides (do not soak too long), then lay on griddle. Sprinkle cinnamon on top. Flip when bottom is dry. Serve with real maple syrup. Makes 10 to 12 slices.
Mix all ingredients together and pour into greased 10-inch skillet. Cook at 500° until done.
Drain pineapple. Reserve juice. Add water if not at least 1/2 cup. Cut pork or chicken into cubes; saute in large frying pan in oil for 10 to 12 minutes. Combine reserved pineapple juice, lemon juice and the next 6 ingredients; stir well. Add juice mixture and green pepper, cut into thin strips, to skillet. Cook for 1 to 2 minutes to thicken. Run water over snow peas to thaw. Add to skillet with pineapple chunks. Cook 2 minutes more. Serve over cooked rice and with egg rolls.
This recipe is made without eggs. Cookies are very moist. Mix all ingredients. Stir in chocolate chips and nuts. Drop by spoon. Bake at 350° for 12 to 15 minutes.