HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine peanut butter, honey and vanilla. Blend thoroughly. Mix milk powder and oatmeal together. Gradually add to peanut butter mixture, blending thoroughly, using hands if necessary as dough will be stiff. Add boiling water, blending well. Shape in one-inch balls and roll in coconut.
Heat oven to 350°. Grease bottom of loaf pan, 9 x 5 x 3-inch. Beat all ingredients vigorously with spoon for 30 seconds. Pour batter into pan. Bake until toothpick in center comes out clean, 55 to 65 minutes. Cool for 5 minutes. Loosen sides of loaf from pan and remove. Slice, eat and enjoy.
Cook spaghetti, Chinese noodles or rice as directed. Brown ground beef in large skillet or saucepan. Add frozen vegetables and spices; stir-fry. Add 1/2 bottle of soy sauce and 3 cups water; let boil about 6 minutes.
Melt butter and spread over graham crackers in a 9 x 13-inch baking pan. Layer ingredients. Bake at 325° for 30 minutes. Do not burn!
Prepare Jell-O according to directions on package. Pour into a 9 x 13-inch loaf pan and stir in pineapple. Cover with sliced bananas and miniature marshmallows. Refrigerate until firm. Mix together flour, sugar, pineapple juice, eggs and butter. Cook until thick, stirring constantly. Cool thoroughly. Add the Cool Whip. Spread over the Jell-O mixture and garnish with grated cheese. Very good.
Preheat oven to 325°. Combine cheeses and chilies in a bowl. Turn into well-greased, shallow glass bowl.
Combine frozen concentrate and water. Put sherbet and ice cream in bottom of punch bowl. Break into small pieces with large spoon. Add juice mixtures. Stir until sherbet and ice cream are partially melted. Makes about 5 quarts punch or 40 (1/2 cup) servings.
Sprinkle garlic salt in onion hole. Place in broiler proof baking dish. Put about 1/2-inch water in dish. Bake at 350° for 40 to 60 minutes. With about 10 to 15 minutes left, add margarine (about 1 teaspoon) to holes and fill with cheese. Return to oven to brown. Keep adding Parmesan cheese as it melts. Turn on broiler and place onions under it until they brown.
Slice potatoes and place in shallow greased casserole dish. Sprinkle with salt, pepper, cheese and bacon. Drizzle with butter. Repeat. Bake at 350° until cheese melts (about 10 minutes).
Brown ground beef and onion together. Add taco seasoning. In a saucepan, mix mushroom soup and water. Cook for 10 to 15 minutes.
Cut fruits into 1/4-inch cubes. Place remaining ingredients, except almond extract, in a saucepan; bring to a boil. Add the fruits and simmer 2 minutes. Stir in the almond flavoring. Pour into a bowl and refrigerate for 2 hours. This recipe can be doubled and unused portion stored in the refrigerator for several weeks to use as a garnish or side dish. Serve as a dessert or as a side dish with Far East cuisine. Serves 4.
Drain fruit and reserve juice. Break jelly rolls into pieces (if using cake and jam, break cake into pieces and spread with jam). Put into a 4-pint glass bowl. Sprinkle with some of fruit juice and the sherry. Give everything a good stir to soak up the liquid. Cake should be nicely dampened. Place fruit on top of cake. Make custard. Allow to cool slightly. Stir frequently to prevent skin forming. Pour over fruit. Chill until firm. Whip the cream, using spoon of sugar and spread evenly over custard. Sprinkle with grated chocolate.
Melt butter in skillet. Brown chuck and onion. Pour off excess fat, set aside. In small bowl, mix tomato soup with 1 can water. In large casserole dish, cover bottom with 1/2 of the cabbage, then the cooked rice, then ground meat. Add 1/2 of the tomato mixture and remaining cabbage. Finish with the remaining tomato mixture, cover with aluminum foil. Bake in moderate oven until cabbage is tender, about 45 minutes. Tastes like cabbage rolls without the work.
Dissolve yeast in 3 tablespoons warm water. Mix sugar, margarine, 1 cup water, eggs and salt. Add yeast and flour; refrigerate overnight. From 3 to 5 hours before baking, divide dough in half. Roll each half in big pie shape. Spread with warm melted margarine. Cut into 16 wedges. Roll from big to little end. Bake 5 to 10 minutes at 400°.
Mix crumbs and paprika. Coat chicken pieces with milk, then crumb mixture. Place coated chicken pieces in casserole dish with meatiest portions toward outside of dish. Cook for approximately 1 hour or until well done at 375°. Makes 4 servings.
Cream shortening and sugar; add beaten eggs. Add juices and sifted dry ingredients. Mix well. Stir in candied fruit, nuts and pineapple, mixing thoroughly. Bake in a large pan at 300° for 1 1/2 hours until done.
Mix cake according to the package. Pour into greased 13 x 9-inch pan. Spread rhubarb over batter. Sprinkle with sugar and pour cream over the top. Layer, don't mix. Bake at 350° for 35 to 45 minutes or until it tests done.
Preheat oven to 350°. Stir together, flour, sugar, cocoa, baking soda and salt. Add water, vanilla and mayonnaise. Beat at low speed until smooth. Turn into two greased and waxpaper lined 8 inch layer cake pans, or 1 greased and floured 9 inch square pan. Bake 30 minutes for 8 inch pans and 45 minutes for 9 inch pan. Cool completely before frosting.
Beat cream cheese, powdered sugar, and vanilla at medium speed with an electric mixer until fluffy. Fold in whipped cream; serve with berries.
Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt. Fill shells; brush with butter. Cover and refrigerate.
Combine first 5 ingredients in shallow container. Add meat. Cover and marinate 1 hour, stirring occasionally. Parboil onions 10 minutes; drain well and set aside. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill kabobs over medium-hot coals 7 to 8 minutes on each side or to desired degree of doneness, turning and basting frequently with reserved marinade. Yield: 6 servings.
Place chicken in shallow baking dish. Spread with melted butter, salt and pepper. Bake at 350° for 30 minutes, uncovered. Mix chili sauce, brown sugar and Worcestershire sauce. Pour over chicken. Bake for 30 minutes longer. Add cherries and sherry and bake another 30 minutes.
Cook spaghetti as label suggests. Cut cheese into small pieces. In 3-quart saucepan, over medium heat, melt oleo and cook mushrooms and onion until tender (5 minutes). Stir in flour, salt and pepper until blended. Gradually stir in milk and sherry. Add cheese and parsley. Cook, stirring constantly, until thickened. Place hot spaghetti in ovenproof dish. Pour sauce over spaghetti. Bake at 350° for 30 to 45 minutes, until lightly brown on top.
Slice beef across the grain into very thin strips. In skillet, over high heat, in butter, cook the beef and the onion until beef is no longer pink and onion is tender. Set aside. Stir in soup and paprika. Heat through, stirring occasionally. Reduce to very low heat. Stir in sour cream. Gently heat through. Serve over noodles.
Shake in large bottle. Use to marinate chicken, shrimp or beef before grilling. Great for shish kabobs!
Cream oleo and sugar, continue, adding eggs, one at a time, along with oil and vanilla. Sift together the remaining ingredients, then add mixture, a third at a time and mix well. Drop by teaspoons on oiled cookie sheet and press down with glass dipped in sugar. Bake at 350° for approximately 8 minutes. Makes 10 dozen.
Mix together all but last 2 ingredients and pour into greased 9 x 13-inch pan. Sprinkle brown sugar and chopped nuts over cake before baking. Bake at 325° for 35 minutes.
Heat 20 minutes. Make crescent rolls in squares. Fold in corners in muffin pans.
Coarsely chop tomatoes and fresh peppers. Combine with remaining ingredients. Makes about 5 cups. Serve in clear glass bowl to best enjoy colorful appearance of salsa. Serve as appetizer with tortilla chips. Great with any Mexican food or as flavorful side dish to any meat.
Cream together sugar and margarine. Add eggs one at a time and beat. Sift dry ingredients together and add to mixture. Add buttermilk; mix well. Add nuts, raisins and coconut. Drop by teaspoons onto greased cookie sheet. Bake at 325° for 12 to 15 minutes or until light brown. Makes 4 dozen.
Prepare corn bread using package directions. Cool. Crumble into bowl. Add cubed bread, broth, butter, celery, onion, eggs, salt and pepper; mix well. Spoon into 9 x 13-inch casserole. Bake at 350° for 1 hour or until brown. Yield: 12 servings.
Mix sugar and cocoa on the stove for 1 minute. Add 1/2 stick butter. When melted add 1 small can of Pet milk and boil for 2 minutes. Add 1/2 teaspoon vanilla. Good served with plain cake and vanilla ice cream.
Mix milk, Bisquick and cheese about 30 seconds. Drop dough on a greased cookie sheet. Bake 3 to 10 minutes at 450°. Mix garlic and butter. Brush on cooked biscuits.
Combine all together and put in well greased angel cake pan or bundt pan and chill. Serve with Cool Whip.
Mix cake mix as directions state. Pour into 3 sprayed cake pans. Cook on 350° for 8 to 10 minutes until done.
Combine water, rice and salt. Bring to a boil. Turn down heat; simmer for 15 minutes. Add sugar and milk. On medium heat, bring to a boil. Turn off heat. Stir in egg, beating quickly. Add vanilla. Cover and refrigerate until cool. Serve with nutmeg. If you need pudding to set more quickly, cut the milk down to 3 to 3 1/2 cups.
Melt butter and add ingredients in order. Pour into unbaked pie shell. Bake at 450° for 10 minutes; reduce heat to 350° for 40 minutes longer.
Heat pineapple to boiling point. Mix in the jello while hot. Allow this to cool. Add 1 cup buttermilk to blend. Add the other cup of buttermilk and the 8 ounce carton of Cool Whip. Mold and refrigerate. Serves 10 people.
Cook spaghetti; drain and rinse. Combine with chopped ingredients. Add Italian dressing (I use Kraft Zesty Italian) and 1 bottle McCormick Salad Supreme (maybe a little less). Toss and refrigerate. This will keep for several days. Great for cookouts.
Combine all ingredients in a glass dish. Marinate 2 hours or longer in refrigerator. To bake, arrange chicken pieces in a single layer in a large, buttered baking dish. Pour marinade over chicken and bake at 350° for 1 hour, basting frequently. Transfer chicken to serving dish. Cover and keep warm. Simmer pan juices to reduce slightly. Serve over warm chicken.
Wash chicken and let drain. Mix eggs and milk in a bowl. Sift flour, pancake flour, pepper and salt in a dish. Dip chicken in egg and milk mixture, roll in flour mixture. Place in covered skillet and fry until brown, turning about every 15 minutes. (Skillet should be heated to 350°, be sure and fry until tender about 45 minutes). She used an electric skillet.
Cut oleo into the flour until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk. Stir until dough clings together. On a lightly floured surface, knead dough for 10 to 12 strokes. Roll dough to a 12 x 16-inch rectangle. Sprinkle sausage evenly atop dough. Roll up, jelly roll style, starting from one of the long sides. Slice into 1-inch thick slices. Place, cut side down, on an ungreased baking sheet. Bake in a 450° oven for 10 to 15 minutes. Serve hot with honey or molasses. Makes 16!
Mix all together except cheese and potato chips and put in a casserole dish. Put sharp cheese and crushed potato chips on top. Mix up the night before. Bake at 350° for 25 minutes.
Preheat oven to 350°. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. In large bowl, stir together apricots, pecans and dates; divide in half. Combine flour and baking powder. Add to half of fruit-nut mixture; toss to coat. In medium bowl, combine eggs, brown sugar, apple juice and vanilla; stir into flour mixture until thoroughly moistened. Spread batter evenly into prepared pan. Lightly press remaining fruit-nut mixture on top.
Melt chocolate thoroughly; cream butter and sugar. Add eggs and beat well. Blend in chocolate (melted) or cocoa, vanilla and flour. Add nuts into batter or sprinkle on top after batter is poured in pan. Pour batter into greased 8 x 8 x 2-inch pan. Bake at 325° for 30 to 35 minutes. Frost with Fudge Frosting and sprinkle with nuts, if desired.
Preheat oven to 350 degrees. Combine all ingredients in large bowl and beat until well mixed. Pour into a 9x13x2 inch baking pan that has been greased and lightly floured on bottom only. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into center of cake. Remove from oven and allow to cool completely before adding the icing.
Preheat oven to 325°. Cream butter and sugar. Beat in eggs and milk. Add dry ingredients and mix well. Stir in apples and nuts. Pour into greased and floured loaf pans. Top with the following topping.
Preheat wok or frying pan. Add oil and swirl around. Rub bottom and sides with ginger. Discard ginger. Add vegetables; stir-fry 2 minutes. Add garlic, sesame oil and chicken broth. Bring to a boil. Reduce heat, cover and simmer 4 minutes. Remove cover. Add cabbage, mushrooms and cornstarch, dissolved in 1 tablespoon water. Cook, stirring until sauce is clear and thickened. Makes 6 servings.
Saute scallops in 1 ounce butter for 1 minute. Add lemon juice. Remove scallops and place in coquilles (shells). Keep warm. Saute shallots and sliced mushrooms in remaining butter; add wine and liquid from scallops. Reduce 1/3. Add hot cream sauce. Blend in liaison. Season to taste. Do not boil. Pour sauce over scallops. Sprinkle with cheese. Brown under broiler. Sprinkle with parsley. Serve immediately.
Place rhubarb, sugar, oil, milk, and eggs in blender, process until smooth. Combine flour, soda, baking powder, salt and cinnamon in large bowl. Stir well. Add rhubarb mixture, stirring just until dry ingredients are moistened. Stir in nuts. Pour batter into 2 greased loaf pans. Bake at 325° for 1 hour - or until a toothpick inserted in the center comes out clean. Let cool in pans 10 minutes - remove from pans and cool on rack.
Combine sugar, water and lemon peel in pot and simmer for 20 minutes. Remove from heat and cool. Add vodka and extracts. Enjoy!
Mix all ingredients but almonds and cornflakes. Sprinkle these on top and drizzle butter on top. Cover and refrigerate overnight. Bake 1 hour and 15 minutes covered at 300°. Uncover and brown.
Sift together flour, baking powder, salt and sugar. Combine beaten egg, milk and melted shortening. Add to the dry ingredients. Beat until mixture is smooth. Stir in washed blueberries. Drop batter from a tablespoon onto a hot griddle. Cook one side until puffed, full of bubbles, and cooked on the edges. Turn and cook on the other side. Makes about 10 (3-inch) cakes.
Stir ingredients together. Warm in microwave 2 minutes. Stir, turn bowl and microwave 2 minutes more until bubbly. Serve with any fresh fruit.
In skillet used for browning beef, cook beef and taco seasoning according to directions on seasoning packet; simmer. In saucepan, mix chili, Cheez Whiz, sour cream and 1 tablespoon shredded cheese; simmer.
Cut up sausage and cook until done. Drain fat by placing sausage on paper towels. In a large Dutch oven or soup pot, combine all ingredients, except pasta. Simmer for 1 1/2 hours. Add dry pasta and cook until tender. Ladle into bowls, sprinkle with Parmesan cheese and serve.
Cook sausage over medium heat until done, stirring to crumble well. Drain sausage on paper towels and set aside.
Melt chocolate chips and margarine, stirring occasionally. Let cool 5 minutes. Mix in marshmallows and nuts slightly and cool 15 minutes. Sprinkle coconut on waxed paper. Pour mixture so it resembles a log, then cool again for 15 minutes. Roll mixture in coconut until the log is covered. Wrap log in waxed paper and chill 24 hours. Cut into slices. Candy will resemble stained glass windows.
Fry bacon. After all bacon is done, fry onion and cabbage in the bacon grease. Cook egg noodles; drain. Add your cabbage, onion and bacon grease to noodles. Tear or cut bacon up and add. Salt and pepper to taste.
Combine the first 5 ingredients in a saucepan; blend well. Gradually add water. Cook over medium heat, stirring constantly, until smooth and thickened. Bring mixture to a boil; boil 2 minutes. Stir in vanilla. Serve hot over cake. Store in refrigerator. Heat as needed. Yields 1 1/4 cups.
The ingredients are geared toward how many people you are serving. Smaller amounts for a few people and larger amounts for a big family. Place all ingredients, including the cans of soup into a crock-pot early in the day. Be sure to cut up the chicken into smaller pieces. Turn the crock-pot on low for 6 to 8 hours and you will have a delicious, easy supper.
Prepare pudding mix as directed on package, using only 1 1/2 cups milk. Fold in whipped topping and spoon into dessert dishes or 6 ounce Ready-Crust graham cracker pie crust. Garnish with additional whipped topping if desired.
Beat eggs. Beat in sugar, oil and vanilla. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually beat flour mix into egg mix. Fold in nuts and zucchini. Cover and chill. Preheat oven to 350°. Drop by teaspoon 1 1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes, until nicely browned and glazed on top.
Cream sugar, butter and flour together. Add eggs 1 at a time and continue to cream. Add milk and mix well, then add vanilla. Pour into unbaked 9-inch pie shell and bake at 300° for 1 hour.
Sift together flour, baking powder and salt; add butter and mix like pie crust. Add egg mixed with milk. Pat into pan, 11 x 8 1/2-inches. Put rhubarb over sugar and jello, then add Streusel over top.
In mixing bowl combine pumpkin, sugar, cornstarch, salt, ginger and cinnamon. Blend in molasses, eggs and milk. Pour into pastry-lined pie plate. Bake at 425° to 450° for 10 minutes. Reduce heat to 325° and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Makes 8 servings.
In small bowl, mix flour, soda and salt. In large mixing bowl, cream together the margarine, Crisco, eggs, sugar and vanilla. Slowly add flour mixture to mixture in large bowl. Add chocolate chips and nuts. Drop in small balls on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 6 dozen.
Mix first two ingredients together and press in 9 x 13-inch pan (saving some to sprinkle on top). Mix pudding and milk, then stir in the ice cream. Spread over the crackers and top with Cool Whip. Sprinkle with saved crackers and it's ready to eat. Keep in the refrigerator.
Heat oven to 350°. Pour in all ingredients; mix thoroughly. After mixing, save 1/2 cup of the mix blend. Pour ingredients into an ungreased baking pan (11 1/2 x 7 1/2 x 1 1/2-inch). Arrange chicken breasts on blended mixture. Pour the reserved 1/2 cup of blended mixture over chicken. Cover with aluminum foil. Bake for 1 hour. Uncover and bake for an additional 15 minutes. Makes 4 to 5 servings.
Blend together thoroughly. Chill 3 to 4 hours before serving. Spread on crackers.
Preheat oven to 375°. In a 8 x 12-inch baking dish, combine carrots, broccoli and 1/2 can of French fried onions. Tuck potato slices into vegetable mixture at an angle. Dot evenly with cheese spread. Pour milk over vegetables; sprinkle with seasonings as desired.
Cook beets until skin comes off. Strain juice and save some for canning. Put sugar, vinegar, strained beet water and salt in container. Let come to a boil. Add cooked beets and cook 10 minutes. Can with beets in liquid.
Combine soups, water and chicken in large pan. Add rice and stir to mix; bring quickly to boil. Cover and reduce heat to medium low. Simmer for 7 minutes. Stir well and sprinkle onion rings on top. Onion rings can be preheated in oven.
Saute the onions, pepper, celery and tomatoes in oleo for 2 hours. Add garlic, let cook for about 10 minutes.	Add remaining ingredients, cook uncovered until done. Cover, let sit for 15 minutes. (To make the etouffee go further, add an extra can of mushroom soup.)
Unroll rolls and bake on a cookie sheet. Cool. Mix cream cheese, mayonnaise and powder. Spread on pastry. Sprinkle with vegetables and cheese. Press into spread. Chill at least 2 hours.
Cook noodles as directed on package. Brown ground beef with onion, green pepper, mushrooms and salt to taste. Drain; add tomato sauce and spaghetti sauce mix. Heat to thoroughly mix. Place 4 cooked noodles in bottom of 9 x 13 x 2-inch pan. Layer half of ground beef mixture, all cottage cheese and 1 package Mozzarella cheese. Repeat with remaining 4 noodles and rest of meat mixture. Top with packages of Mozzarella and Cheddar cheeses. Bake, uncovered, at 350° for 30 to 35 minutes. Let set at least 15 minutes before serving.
Cream butter and sugar, add eggs one at a time with a dash of salt in last egg. Add flour alternately with milk. Add vanilla. Mix well. Put in four cake pans lined with wax paper. Bake at 350° until done. Cool about ten minutes.
Mix ingredients with fork until light pink. Chill 3 hours and serve. Keeps well in refrigerator.
Beat margarine with powdered sugar and eggs for 15 minutes. Pour mixture over pie crust. Slice bananas over this. Top with pineapple and whipped topping. Dot with cherries; sprinkle with nuts. Refrigerate.
Mix ingredients. Place in a loaf pan. Bake at 325° for 1 hour and 15 minutes.
Put first 4 ingredients in a large bowl. Melt chocolate in oven. When melted, pour over the cereal and mix together. Drop from spoon and cool in refrigerator.
Use 1-quart glass bowl to heat the water, covered, in microwave until boiling, about 4 minutes. Stir in rice. Set aside. Micro-cook bacon 1 1/2 minutes until crisp and crumbly; set aside. Reserve 1 tablespoon drippings. In a glass bowl, combine eggs and 2 tablespoons water and micro-cook 1 1/2 minutes. Cut into narrow strips. In reserved drippings, stir in rice, bacon, eggs, onions and 3 tablespoons soy sauce. Arrange chops atop rice mixture in a 10 x 6 x 2-inch non-metal baking dish. Micro-cook, covered, 5 minutes on High. Turn chops; micro-cook until done, about 6 minutes.
Peel potatoes, cut on and boil until done. Drain potatoes and add all other ingredients, except for the Cheddar cheese. Mix (whip) potatoes with electric mixer.
Prepare dough for Basic Sliced Cookies as directed, except reduce flour to 2 1/2 cups and mix in cocoa powder with the sugar. Shape and chill as directed.
Saute leeks and onions in butter until transparent. Add potatoes, carrots, chicken broth, salt and pepper. Bring to boil. Reduce heat and simmer until veggies are tender. Mash or process in food blender. Strain. Return to heat and add the milk. Stir and blend well. Add seasoning and cool. Add cream and chill several hours or overnight. Serve in chilled soup bowls.
Use 2 boxes (3 ounce) lime jello as directed on package. Let set.
Combine eggs, 1/4 cup sugar, orange juice and orange rind. Beat until just blended. Dip each slice of bread in egg mixture. Arrange on well buttered pan. Combine cinnamon and 2 tablespoons of sugar and sprinkle over each slice. Bake 10 minutes at 500° or until golden.
In 2-quart saucepan, over medium heat, heat oil; add onion, green pepper and garlic. Cook about 5 minutes, stirring occasionally until veggies are tender. Stir in ketchup, chili sauce, brown sugar, soy sauce, vinegar, mustard, Worcestershire sauce and ground red pepper; increase heat to high. Bring to a boil, reduce to low heat. Simmer, covered, 10 minutes until flavors are blended, uncovering to stir occasionally. Remove from heat, cool. Ladle into 1 pint jars, refrigerate, tightly covered, up to 2 weeks. Makes about 2 cups.
Mix together. Spread out on plate, then add on the toppings; lettuce (shredded), tomatoes (diced), cheese (shredded), olives, etc. Anything to your taste. Serve with tortilla chips.
Cook spinach to package directions. Drain. Stir in mushroom soup and cheese. Season to taste. Cook until cheese is melted through.
Combine ground beef, soup mix, water and stuffing mix and blend. Bake in microwave 10 minutes. Cover with wax paper. Drain grease off meat. Combine catsup, brown sugar and dry mustard. Spoon over meat loaf. Cook in microwave 3 to 4 minutes until it is done in the middle.
Drain beans, peas and corn; add pimento, pepper, onion and celery. Mix well together. Boil 5 minutes the remaining ingredients. Cool mixture for 5 minutes and pour over vegetables. Refrigerate overnight.