HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange crackers in bottom of a well-buttered 13 x 9-inch pan. Sprinkle with nuts. Combine butter and brown sugar in a saucepan; boil hard for 3 minutes (burns easily; stir constantly). Stir in extract. Pour carefully over crackers. Sprinkle with chips. Bake at 350° for 8 to 10 minutes or until bubbly all over. Cut or break into small squares while warm. Store in covered container in refrigerator.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer. Bake at 350° until wooden toothpick inserted in the middle comes out clean. Cool and use any frosting you like.
Cook noodles, drain. Saute beef until brown; drain. Stir in tomato sauce with bits. Combine cottage cheese, cream cheese and sour cream. Add onions and green pepper. Spread 1/2 noodles in 13 x 9-inch pan. Cover with 1/2 cheese mixture. Spread 1/2 meat mixture on top. Repeat noodles and meat mixture. Bake at 375° for 30 minutes.
May use mandarin oranges or fruit cocktail (drained) in substitute for pineapple.
Put 1/2 spinach in 9 x 13-inch glass dish. Sprinkle with sugar, salt and pepper. Fry bacon and crumble. Add bacon and grated eggs. Top with peas and onions. Put in remainder of spinach.
Brown and drain ground beef. Add tomato paste, spaghetti sauce mix and water. Simmer for about 20 minutes.
Cream butter, sugar, syrup and eggs until light and fluffy. Add boiling water, beat well. Add flour and baking soda, mixing well. Pour in well-greased and floured pan. Bake at 350° in a preheated oven for 25 to 30 minutes.
Place 2 tablespoons of butter in each of 2 (13 x 9 x 2-inch) pans. Heat until butter is melted.
Mix all ingredients, adding only 1/2 the Cool Whip. Pour into a graham cracker crust pie shell. Put the rest of Cool Whip on top. Chill.
Mix dry ingredients in a plastic bag. Shake well. Separate biscuits and coat with sugar mixture. Fill Bundt pan with coated biscuits. Melt margarine and pour on top. Bake in a preheated 350° oven for 30 minutes.
Saute sausages with chopped peppers and onions. Drain and mix with chopped Mozzarella cheese and tomato sauce; reserve.
Melt shortening. Let cool slightly. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to shortening mixture. Mix well. Chill dough and form into balls. Roll in white sugar. Place on greased cookie sheet 2 inches apart. Bake 8 to 10 minutes at 375°. Yields approximately 5 dozen cookies.
In a large bowl, dissolve jello into boiling water, then add cold water, strawberries and pineapple (with juice). Let chill in refrigerator for 20 minutes.
Boil together sugar and water 3 minutes; set aside to cool. Pour juice of lemons over mashed bananas. Combine all ingredients; stir well and freeze. Serve in parfait glasses with ginger ale. Can be garnished with fresh peach slices, mandarin orange sections or cherries. Makes 20 or more servings. Keeps for days in freezer.
Mix 1 bottle white grape juice to 1 bottle ginger ale. Chill.
Stir and bring to a boil the oatmeal and water; let cool. Add white and brown sugars, Wesson oil and egg. Beat well. Add flour, soda, salt, cinnamon and nutmeg. Pour into a greased and floured pan. Bake at 350° for 30 minutes. Cool; dust with confectioners sugar or cream frosting with a bit of cinnamon added.
Brown ground beef in skillet, stirring until crumbly. Drain. Place in crock-pot with remaining ingredients and 1 cup water. Cook on low for 6 to 8 minutes.
Preheat oven to 375°. In large mixer bowl, beat sugar and margarine until creamy. Beat in egg until light and fluffy. Blend in flour. Stir in chopped Butterfinger chips. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 11 to 13 minutes or until lightly browned. Let stand on cookie sheet 2 minutes. Cool on wire rack. Yields 30 cookies.
In a medium-size covered pot, cook the potatoes, celery and the onions in the 3 cups of water. Cook until the potatoes are tender. Add the milk, bouillon cubes and the butter. Mix the sour cream with the flour until smooth. Add to the soup mixture and cook, stirring constantly, until thickened and the bouillon cubes are dissolved. Stir in salt and pepper. This serves 6. Serve while hot. This makes a very tasty, wholesome soup.
Mix cream cheese with sugar with mixer or whisk until blended. Gently stir in whip topping. Refrigerate 3 hours to overnight. Garnish as desired. Serves 8.
Combine chocolate wafer crumbs and melted butter. Press onto sides and bottom of a nine-inch pie plate. Chill. Heat milk in top of a double boiler over boiling water. Add marshmallows; stir until melted. Cool thoroughly. Combine whipped cream, creme de menthe and creme de cacao. Fold in cooled marshmallow mixture. Add filling into chilled crumb crust and chill until firm.
Cream the butter and sugar. Add one egg at a time. Mix dry ingredients together. Gradually add flour and milk. Stir in vanilla. Pour into a greased and floured Bundt pan. Start in a cold oven. Bake at 325° for 1 hour and 10 minutes.
Clean, cut and cook carrots until tender. Drain. Mix soup and broth. Heat. Add drained peas and carrots. Mix chicken and 1 1/2 cups of cheese. Roll chicken and cheese loosely in each wedge. Place in a 9 x 13-inch casserole dish. Pour soup mixture over this. Bake 45 to 50 minutes at 350°. When ready, sprinkle rest of cheese over top and melt.
Melt milk chocolate in double boiler. Add white chocolate melt. Swirling together lightly. Add peanut butter mixing lightly. Line a pan with wax paper. Pour in candy. Let cool at room temperature. Cut in pieces.
Cream butter and cream cheese until fluffy. Add sugar. Cream until fluffy. Add eggs 1 at a time alternately with 1/2 cup of flour at a time. Mix well after each addition. Add vanilla and salt. Pour into a greased and floured 10-inch tube pan and bake at 325° for 1 1/2 hours.
Brown meat and season with salt, pepper and minced onion. Add beans, rice, peppers and picante sauce. Mix well. Stir in cheese and let simmer until cheese is melted. Serve over tortilla chips.
Brown together the bacon fat, onion and okra. Add tomatoes, black pepper and salt. Add enough water to simmer. Cook until tender. Add boiled crawfish tails or shrimp. Serve over rice. So yummy!
Mix all ingredients and simmer slowly for about 20 minutes. Great for pork and chicken.
Melt chocolate and butter over low heat; set aside. Beat eggs; gradually add sugar until thick. Combine flour, baking powder and salt and add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour 1/2 batter into a greased 8-inch square baking pan; set aside.
Mix well together the yeast, sugar and 3 cups flour. Add hot water and mix until yeast is dissolved. Add shortening, salt and egg beaten well. Add remaining flour, 1 cup at a time. Knead until elastic. Place in lightly greased bowl, turning to grease all surfaces (or dough may be refrigerated at this point in tightly covered container; when used, knead down, make into rolls while still cold, raise and bake. Dough may be kept about 1 week). Allow dough to raise to double; punch down. Shape into loaves of bread or dinner rolls. Let rise again; bake at 375° until golden brown and sounds hollow when tapped on top. Remove from oven and brush top with butter. Dump from pan immediately and cover with towel until cool. I wrap in foil, freeze and rewarm the amount I want for each meal.
Mix butter, sugar, eggs, salt and soda together. Add bananas. Mix well. Pour into loaf pan. Bake at 350° for 45 minutes.
Cook chicken and bone. Cut in pieces. Mix soups, corn, salsa, onion and juice from chicken. Put in layers in greased casserole dish, starting with chicken, 3 layers ending with cheese. Bake at 350° for 45 minutes.
Combine all ingredients. Mix well; save 1/4 cup oleo for crumbled crackers. Mix oleo and crackers; sprinkle on top of casserole. Bake at 350° for 50 minutes or until lightly browned. Serves 12 to 15.
Mix water, sugar and cornstarch and bring to a boil until liquid is clear. Mix in jello; cool. When cooled, pour over slices peaches that are in the pie shell. Cool in refrigerator.
Layer 9 x 13-inch pan with uncooked bacon, rice and seasoned chicken. Mix together soups and water. Pour over chicken and bake 1 hour at 375°. Makes 4 servings.
In 2-quart saucepan, melt butter or margarine over low heat. Remove from heat; stir in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and 1/4 teaspoon salt. Add to brown sugar mixture with coconut and walnuts. Mix well. Spread in greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° about 25 minutes. Cut into bars while warm. Remove from pan when cool. Makes 36 bars.
For candy cane or any cut outs. Heat oven to 375°. Thoroughly cream shortening and sugar. Add egg; beat until mixture is light and fluffy. Add vanilla and grated orange peel; mix thoroughly. Sift dry ingredients. Stir into creamed mixture with milk. Divide dough in half; chill 1 hour. Put on greased cookie sheet. Bake 12 minutes. Makes 2 dozen.
Prepare pudding mix according to package instructions. Cool. Prepare strawberry gelatin according to package instructions, using 1/2 cup less liquid. Chill.
While your rice is cooking, turn on your oven broiler. Chop up onions and green pepper and mix with 1/2 bottle Italian dressing. Pour into baking pan and place under broiler. Cut up chicken into bite size pieces and wash and slice mushrooms. Add chicken to pan with onions and green pepper and pour in rest of dressing. Broil about 8 minutes. Add mushrooms and cayenne pepper; broil about 5 minutes. Add tomatoes; stir well to coat and broil 5 minutes. Serve over cooked rice; sprinkle with fresh Parmesan cheese.
Mix all together and drop by small drops on cookie sheet. Bake at 325° for 10 to 12 minutes.
Cream butter, adding sugar gradually and blend in applesauce to which soda has been added. Stir in raisins; add sifted dry ingredients. Blend until smooth. Add nut meats and candied fruit. Turn into a tube pan (sprayed with vegetable oil). Bake in a moderate 350° oven approximately 45 minutes.
Fry bacon in skillet. Add remaining ingredients and stir, mixing thoroughly. Cut lettuce into bite size pieces in a bowl and pour in mixture. Toss lightly and serve.
Mix all together. Makes 3 layers. Bake at 350° for 25 minutes.
Saute vegetables in butter until crisp, but not soft. Drain well and add seasonings. Place tomato slices in bottom of shell. Add veggies; spread mayonnaise and cheese over the top and bake, uncovered, at 325° for 45 to 60 minutes.
Do not separate rolls. Slice off tops of rolls. Mix margarine, mustard, onions and poppy seed. Spread both insides of rolls with mixture. Place back in foil pan. Put ham and cheese in. Cook in a 350° oven for 20 to 30 minutes. Cut to separate.
Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into well-greased and sizzling hot cast-iron pan or skillet. Bake until well browned, about 20 minutes.
Core and quarter apples; cook with cider in large heavy saucepan until soft, about 30 minutes. Press through food mill. Boil gently 30 minutes; stir often. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring often, until desired thickness, about 1 hour. Pour into hot 1/2-pint jars; adjust lids. Process in boiling water bath 10 minutes (start counting time after water returns to boil). Makes 8 half pints.
Mix turkey and rice pilaf. Make balls size of golf balls. Place in baking dish. Add enough water to cover balls. Cover tightly with tinfoil and bake at 350°. When cooked, you may pour small can tomato sauce over them and put back in oven to warm through.
Cook lasagna noodles according to instructions on box. Mix cottage cheese and eggs in small bowl. Mix Parmesan cheese and Mozzarella cheese in medium bowl.
In a Dutch oven, layer sliced potatoes, cream of mushroom soup, Cheddar cheese soup, small pats of butter and sliced onions. Add about 1/2 can of beer for liquid. Check occasionally for moisture. Leave some headspace so it doesn't overflow. You can cook this at 325° in the oven or with coals from the campfire. Cook until potatoes are tender.
Puree tomatoes in blender. Place in large bowl. Combine remaining ingredients. Ladle the mixture (about 2 cups at a time) into blender and blend until smooth. Combine with tomato puree. Chill. Serve very cold. Sprinkle with garnish. Serves 8. Contains 91 calories.
Cook deer meat. Drain off all juice. Mix all ingredient together and place in casserole dish. Cover with tinfoil, and cook until potatoes are tender (not over 15 minutes) at 350 degrees. Uncover and cook until casserole is brown and almost dried out.
Mix all ingredients except onions. Place in covered casserole and bake 2 1/2 to 3 hours at 325°. About half hour before done, add drained onions. Serves 5.
Mix together sugar, vinegar and salt. Let dissolve. Then mix with vegetables. Let stand in refrigerator for 12 hours before serving.
Brown ground beef; drain. Combine tomatoes, catsup, mustard and garlic and pour over ground beef. Simmer 15 minutes. Spoon over hamburger buns.
Cut shortening into flour and sugar mixture. Add buttermilk. Stir just until dough clings together. Turn out on floured surface. Knead a few times. Roll to 1/2-inch thickness. Bake on ungreased cookie sheet 15 to 20 minutes at 400°. Yields 10 biscuits.
Bring pineapple to a boil. Add the cherry and lemon jello to dissolve. Remove from heat. Add 1 can drink and cherries. Makes 8 servings.
Brown beef and saute onion, garlic, caraway seed, paprika and cayenne. Add remaining ingredients and simmer 1 1/2 hours. Add tomatoes and bell pepper and water to equal 3 cups. Cook until meat and vegetables are tender, for 30 minutes. Add salt and pepper to taste. Serve hot with dollop of cream.
Sift together flour and sugar. In a saucepan, bring butter, shortening, water and cocoa to a boil. Pour over sifted flour and sugar while it is hot. Add buttermilk, eggs, soda and vanilla. Bake in large pan at 400° for 20 minutes.
Put the hash browns in a colander to thaw and let the water drain. In a bowl, mix sour cream, Cheddar cheese and chopped onions. If you use less potatoes, you also will cut the amount here. Brown and drain sausage meat. In a large bowl, put all of the ingredients and mix well. Put in a casserole and bake for 1 hour at 325°.
Cook carrots tender (do not overcook). Put into deep dish. Mix all other ingredients well. Pour over carrots and let set in refrigerator before serving. Will keep indefinitely or until they are all gone!
Pat cookie and butter mixture in bottom of 9 x 13-inch cake pan, buttered. Soften ice cream and spoon on Oreo crust. Place in freezer.
Mix all together and pour into a greased 9 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown.
In medium bowl, combine rice, cheese, eggs, salt and 1/4 cup bread crumbs. With hands, shape teaspoonfuls into balls. Coat with remaining bread crumbs. Heat salad oil to 370°. Fry balls until golden brown. Makes 4 dozen.
Mix all ingredients together and beat with spoon. Drop batter by teaspoons (or smaller) into heating salted water. Cook about 10 minutes. Drain.
Mix all ingredients with slightly softened ice cream. Divide and place mixture in 2 red wine or balloon glasses. Garnish with whipped cream and whole or split strawberries.
Soak yeast in warm water. Add buttermilk, sugar, salt, shortening, eggs, flour and soda. Roll out and spread with butter, cinnamon and brown sugar. Let rise until light and bake at 375°. Makes 2 dozen.
Cook pasta according to package directions, rinse, drain and set aside. Drain tomatoes, reserving 1/4 cup of juice, vinegar, oil and soy sauce. In a large bowl, place pasta shells, tomatoes, sliced steak, sliced onions and parsley. Pour sauces over, then toss well to completely coat. Serve chilled or at room temperature. Garnish with sesame seed, if desired. For a spicier salad, add a few drops of pepper sauce. Makes 4 servings.
Preheat oven to 425°. Cut each potato into 8 wedges. Rinse in cold water. Drain. In a large bowl, combine remaining ingredients until well blended. Add potatoes. Toss to coat well. Place potatoes on an ungreased jelly roll pan. Bake 40 minutes or until potatoes are golden brown and tender, stirring occasionally.
Mix sugar, cocoa, Karo, milk and salt. Cook, stirring until sugar is dissolved. Continue cooking without stirring until candy forms soft ball in cold water. Remove from heat, add margarine and let candy cool. When lukewarm, add vanilla and beat until thick and creamy. When candy holds shape when dropped from a spoon, add nuts. Pour into a buttered dish.
Mix well. Form into small balls. Press with fork tines into X's. Mix sugar and shortening first, add peanut butter, eggs and flour and soda sifted together. Bake 10 to 15 minutes at 375°.
Mix milk, sugar and salt in large saucepan. Cook over medium heat, stirring constantly, until mixture is almost ready to boil. Add eggs, which have been beaten until foamy throughout. Continue beating until mixture coats spoon (about 10 minutes). Remove from heat. Add vanilla and cool.
Melt chocolate chips over hot water. Add corn syrup and bourbon. Combine vanilla wafer crumbs, confectioners sugar and nuts. Add chocolate mixture (chocolate, corn syrup and bourbon). Let stand 30 minutes. Shape into balls. Roll in powdered sugar. Let stand in covered container for at least 3 days. Makes 4 dozen.
Bring to a boil the wine, onion rosemary and basil. Add chicken, salt and pepper. Cook until tender, about 60 minutes. Boil spinach. Put chicken on top of spinach. Serves 4.
Combine all of the ingredients and put in a 1-quart casserole dish. Top with 2 to 3 slices of bread, cut in cubes and soaked in 3 tablespoons of melted butter.
Prepare Jell-O and cool until slightly thick. Gently fold in other ingredients. Pour into oblong dish and chill until set.
Beat eggs and sugar 10 to 15 minutes until thick. Add salt and sift flour over this. Fold in carefully. Grease and flour cookie sheet. Drop cookies several inches apart. Bake at 350°. Keep them light of color.
Cream together with a fork the melted oleo and dry ingredients. Add beaten eggs. Mixture should be lumpy. Lightly pat half of the mixture into bottom of 9 x 13-inch cake pan. Pour in fruit filling. Sprinkle remaining crumb mixture on top.
Combine all ingredients in large kettle. Cook over moderate heat, stirring until sugar dissolves. Boil rapidly for 10 minutes. Reduce heat; simmer, stirring constantly, for about 20 minutes or until thick. Remove from heat and ladle into sterilized glasses or jars immediately. Cap tightly; invert for a moment. Process in water bath for 10 to 15 minutes. Makes about 6 pints.
Heat the oil in a large wide saucepan over medium-low heat. Add the onions, peppers, carrot and garlic and cook, stirring until the vegetables are very tender and the onions are golden, about 8 minutes. Sprinkle with the chili powder and cumin and stir to blend, letting the spices toast for a minute or so. Add the turkey and cook, stirring and breaking up the meat until the turkey loses its pink color, about 5 minutes. Add the beans, broth and tomato paste. Bring to a simmer over medium heat. Reduce the heat and simmer, uncovered, stirring occasionally until the liquid has reduced and the chili has thickened, about 1 hour. Correct the seasonings and serve with bowls of toppings. Makes 8 servings.
Oven: Blend all ingredients until moistened. Beat 1 minute on medium speed. Grease and flour bottom of loaf pans. Pour in mixture and bake for 45 to 55 minutes at 350°. Let cool 10 minutes. Loosen edges and remove from pans. Makes 2 loaves.
Wash fruit thoroughly and crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar and mix thoroughly. Heat rapidly to full, rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from heat and stir in fruit pectin. Skim and place in jars for storage.
Mix first 4 ingredients together and freeze in a wide mouth container. Let thaw 6 hours before serving. Use plastic wide mouth jugs. Tint with food coloring. Pour ginger ale over slush before serving (128 ounces equals 1 gallon).
Dissolve yeast in water; stir in sugar, half of flour and salt. Beat with a spoon until smooth. Scrape down sides of bowl; cover with cloth. Let rise about 30 minutes, until double in bulk. Grease 12 large muffin cups. Stir down raised dough. Spoon into muffin cups, 1/2 full. Let rise for 20 to 30 minutes or until dough reaches tops of muffin cups. Bake in 400° oven for 15 to 20 minutes. Yields 12 rolls.
Combine tuna, celery and onion. Toss lightly with dressing. Season to taste. Chill. Cut cucumber into tissue thin slices. Line individual salad dishes with cucumber slices. Fill with tuna mix; garnish with cucumber. Yields 3 servings.
Assemble by laying onions, mushrooms and bread crumbs on fillets and rolling up. Close with toothpick. Bake, basting with dressing, 15 minutes in a 350° oven.
Soften gelatin in cold water. Combine gelatin mixture and boiling water in bowl, stirring until gelatin dissolves. Add sugar, lemon juice, crushed pineapple and juice; mix well. Chill for 1 hour or until partially set.
Grind cranberries, apples and oranges in food grinder with large attachment. Add sugar and mix well. Refrigerate. Do several days before holidays. Color will get redder; if not red enough for you, add a dash of red food coloring. Keeps very well and can be done well ahead of time.
Beat eggs until fluffy. Add and beat in sugar. Add and mix in oil, vanilla and zucchini until smooth. Add and mix in baking powder, soda, salt, cinnamon, nuts and flour. Fill pan 3/4 full. Bake at 350° for 45 to 50 minutes in greased and floured pan.
Grease Bundt pan. Sprinkle nuts in bottom. Place frozen rolls on top of nuts. Sprinkle dry pudding over rolls. Mix sugar and butter together and pour over rolls. (Sprinkle cinnamon, if desired.) Cover with a tea towel and let it rise overnight on the counter. Bake at 350° for 30 minutes. Let cool no longer than 5 minutes. Turn out on a 10-inch cake tray.
Lightly toss beef with flour. In Dutch oven, heat oil and brown beef over medium-high heat. Stir in remaining ingredients and simmer, covered,stirring occasionally, 1 1/2 hours or until beef is tender. Serve over hot egg noodles.
Freeze the above mixture; will keep several weeks. Two hours before serving, remove from freezer. Just before serving, place in a large punch bowl. Add two 64 oz. bottles of gingerale. As the punch needs replenishing add more gingerale. Left over punch may be refrozen for a later party. Note: almond flavoring is good instead of bananas; also, punch is good without bananas or flavoring. Fresh fruit is good and pretty floating on top or frozen strawberries (the kind packaged with sugar and syrup) is good when added. Serves 50.
Cut cooked chicken into cubes. In blender, mix oil, vinegar, paprika, salt, dry mustard and green onion. Pour mixture over chicken. Mix, cover and refrigerate overnight. The next day, add celery and eggs to marinated chicken. Mix well, then add mayonnaise, sour cream and salt. Mix. Serve on lettuce. Top with almonds and sliced stuffed olives.
In a bowl, combine all the ingredients and mix well. Store in an airtight container in a cool dry place or up to 6 months. Yield: 5 cups.
Melt butter in large skillet. Add angel hair spaghetti. Break spaghetti noodles into 1 1/2-inch pieces before adding to butter. Cook until golden brown, stirring noodles constantly. Remove from heat. Stir in remaining ingredients. Mix well. Pour into a lightly greased baking dish. Bake at 350°, uncovered, for 40 to 50 minutes.
In bowl, combine coconut and butter. Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325° for about 20 minutes or until golden. Cool thoroughly. In small pan, melt candy bar over low heat. Cool to room temperature. Dissolve coffee in 1 tablespoon hot water; fold into topping. Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve. Can freeze overnight, it wil not freeze overnight. Let stand 10 to 15 minutes before serving.
Melt first 3 ingredients in a large bowl. Add Crispix cereal. Pour mixture into trash bag filled with powdered sugar. Mix until coated well.