HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, margarine and peanut butter together. Form into buckeye-size balls. Chill overnight in refrigerator. The next morning, melt paraffin wax; then add chocolate chips. Put a toothpick in each peanut butter ball and swirl in chocolate, leaving a small portion uncoated to resemble a buckeye. Makes 75 buckeyes. Use leftover chocolate to cover pretzels or strawberries or the ends of cookies. Enjoy.
Mix sugar, cornstarch, salt and pepper. Beat eggs; add milk and mix well. Stir in the dry ingredients, then the creamed corn. Stir in the melted butter. Pour into greased baking dish. Sprinkle cracker crumbs on top. Bake in a 325° oven until firm for 30 to 45 minutes.
Cook and peel about 2 pounds beets. Grate fine. Heat butter in skillet; add grated beets and cook about 5 minutes. Add cream, sugar and vinegar. Heat gently and serve.
Put first five (going across) in a bowl, blend well. Beat in powdered sugar, making a very stiff mixture. Turn out on board and knead well. Gradually work in nuts. Put in a pan and chill or form in rolls. Chill, then slice.
In 10-inch skillet, over medium heat, cook sausage, breaking it into small pieces, with onion and green pepper, until sausage is browned. Spoon off all fat. Stir in tomatoes with their liquid, macaroni, sugar, salt and pepper. Reduce heat to low; cover and simmer, stirring often, about 20 minutes. Remove from heat, stir in sour cream. Makes 6 servings.
Brown ground beef and onion. Drain off grease. Combine other ingredients. Add to ground beef and onions. Simmer 30 minutes.
Dissolve jello and catsup together. Cut sausage in bite size pieces and place in slow cooker. Pour jelly and catsup mixture over meat and let it simmer on low for 2 hours. You can also put this in a heavy skillet on low heat and cook mixture for a lesser time.
Melt butter; stir in sliced onions and cook, covered, over low heat, stirring occasionally, for 20 minutes. Add salt and sugar, stir and cook another 15 minutes until onions are golden brown. Sprinkle flour over onions and stir. Add bouillon which has been dissolved in 1 cup boiling water. Add garlic, bay leaf and a little pepper. Add 4 (or more) cups water and cook (simmer) for 20 minutes. Put into bowls, place a slice of bread (which has been dried in the oven) on top and put a slice of cheese on top. Heat in oven at 350° for 5 minutes.
Cream sugars and butter. Blend in egg and vanilla, adding flour, soda and salt. Add chopped pecans. Chill and shape into balls the size of a quarter. Place on ungreased baking sheet. Press with the bottom of a glass to flatten. Bake 10-12 minutes at 350 degrees. Makes approximately 4 dozen.
Cook macaroni according to directions on box; drain. Butter a 9 x 13-inch pan. In large bowl, mix the macaroni, soup, Cheddar cheese and Mozzarella cheese. Pour macaroni mixture into baking pan. Pour milk over macaroni, then slice remaining butter and place on top. Sprinkle with pepper; top with Parmesan cheese. Bake at 350° for 30 to 40 minutes, until hot and bubbly.
For marinade, in large bowl, combine vinegar, water, wine, 3 of the sliced onions, brown sugar, bay leaves, 2 teaspoons cloves, 2 teaspoons salt, 1 teaspoon mustard seed and 1/2 teaspoon peppercorns.
Mix pretzels, 1/2 cup sugar and butter together and spread in a 9 x 11-inch pan. Bake 10 minutes at 350°. Let cool. Mix cream cheese, 1/2 cup sugar and Cool Whip together and put on top of pretzels. Mix jello, strawberries and boiling water and put on top of whipped cream. Refrigerate.
Mix water and tea in large container. Puree strawberries, lemonade and sugar with crushed ice in blender. Mix pureed liquids with tea mixture; stir thoroughly. Serve in punch bowl with ice ring and sliced oranges.
Cut cream cheese into 4 sticks. Pound chicken to about 1/3 to 1/2-inch thickness. Sprinkle with salt and pepper. Place cheese in center of each piece. Roll up. Coat with flour; dip into mixture of egg and water. Coat with crumb and parsley mixture. Cover; chill for 1 hour. Fry in oil heated to medium high in wok or deep skillet. Cook until browned, turning carefully if necessary. Drain on paper towels. Serves 4.
Cook to boiling; add 2 tablespoons cornstarch with 1/4 cup cold water. Cook, stirring, until clear and a bit thickened. I do this recipe 4 times to make a batch to can, usually 5 pints. Put in hot sterilized jars and seal.
Mix all ingredients well. Chill. Serve with carrots, broccoli or cauliflower. Makes 1 pint.
Pour stewed tomatoes into a bowl and mash with a potato masher if large chunks of tomato in the chili are undesirable. Add all ingredients to the ground beef. Additional brown sugar, chili powder and Worcestershire sauce can be added depending on one's taste. Simmer for 30 minutes or several hours in a crock-pot on low heat.
Take the liquid from the pineapple and oranges to get 3 1/2 cups of liquid for the jello. If not enough, add water to make it. Dissolve the jello; let cool. Then add the other ingredients and pour in mold or a 9 x 13-inch dish.
Clean and coarsely chop vegetables. Place all ingredients, except cream, in a 2-quart saucepan, adding a little more stock or water, if needed to cook vegetables. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, 30 to 45 minutes. Ladle the contents of the pan into a blender and puree (completely). Keep one hand on lid of blender so hot liquid does not spray you. Add cream and reheat to serve.
Peel and grind zucchini to pulp. Mix all ingredients together. Bake in two greased and floured loaf pans. Bake for 1 hour at 350°.
Grease 3 cake pans. Cream sugar, margarine and shortening together. Sift soda and flour together; add alternately with milk and egg yolks, added one at a time, beating well. Beat egg whites until stiff peaks. Fold into batter; then add pecans and coconut. Bake in a 350° oven for 30 to 35 minutes.
Mix together, spread on hamburger buns. Wrap in foil and put in oven at 350° for 20 minutes.
Mix meat, rice, onions and seasonings. Shape into balls and brown, turning frequently. Add sauce and water. Cover and simmer for 45 minutes. Add water, if necessary.
Saute in margarine onion, celery and pepper. Mix together soup, sour cream, cheese, corn and beans. Add onion mixture to this and add salt, pepper and garlic to taste. Put in 2-quart greased casserole dish. On top of mixture, add 1 row Ritz crackers, mashed and mixed with 1 stick melted margarine. Bake at 350° for about 30 to 45 minutes.
In a buttered 8-inch square pan, pour in fruit, spreading evenly. Mix flour, sugar, oatmeal, salt, cinnamon, nutmeg and egg until crumbly. Sprinkle over top of fruit and nuts; drizzle oleo over top of cake. Bake at 350° for 35 to 40 minutes or until brown. Makes 4 to 6 servings.
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes; check doneness with a fork. Don't overcook. Serve with rice, the sauce makes a great gravy.
Cook peeled potatoes until tender and drain. Mash until smooth, adding remaining ingredients. Cover and refrigerate.
Cook the first three ingredients for 20 minutes. Add carrots, potatoes and mixed vegetables and cook for 30 minutes. Add the 2 cans of soup and the cheese. Stir well until all the cheese is melted.
Combine mix, oil and eggs. Beat at medium speed for 3 minutes. Add applesauce and beat 1 minute. Pour into greased and floured tube pan. Bake 35 minutes at 350°.
Brown butter and flour in skillet. Add juice from asparagus, cheese and bread crumbs; mix well. Add milk and salt and pepper to taste. Add asparagus, mixing well. Pour into buttered baking dish. Bake at 300° for 20 to 30 minutes. Remove from oven and top with sliced, boiled eggs.
Mix; roll and cut. Bake at 375° until brown. Makes 4 dozen.
Combine dry ingredients, then gradually add the remainder of ingredients to mixture. Add milk last. Depending on consistency of mixture you might need to add a little more milk, not too much. Bake at 350° for 45 minutes.
Cream the butter and sugar. Add eggs, one at a time; beat well after each egg is added. Blend in all the flour; beat well. Add lemon extract.
Slice enough okra to fill a large iron skillet. Put meal on okra. Melt enough butter in skillet to coat all of okra when stirred in. Put in medium hot oven; cook until as brown as desired. Stir occasionally.
Mix together thoroughly shortening, brown sugar and eggs. Stir in coffee. Sift together and stir in flour, baking soda, salt, nutmeg and cinnamon. Mix into dough, raisins and chopped nuts. Chill at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until set, just until, when touched lightly with finger, almost no imprint remains. Bake at 400° for 8 to 10 minutes.
Preheat oven to 325°. In small heavy saucepan, low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread on bottom of pastry shell. In medium pan, low heat, melt chocolate with butter. In large bowl, beat eggs with remaining milk, water, vanilla and salt. Add chocolate mixture; mix well. Pour into pastry shell. Top with pecans.
Toast sesame seed 5 to 8 minutes in 375° oven until brown.
Sweeten apples to taste and let cool. Mix dough and roll out into circles. Fill half with apples, fold over and press edges together to close. Fry in Crisco on both sides to golden brown. Makes about 25 pies.
Blend Oreo cookies and butter in blender or food processor. Pack into a 13 x 9 x 2-inch pan. Freeze. Soften ice cream and spread over cookie base. Drizzle caramel topping over ice cream. Freeze. Spread Cool Whip over frozen ice cream and top with nuts and cherries.
Combine meat, onions, peppers and garlic. Microwave on High 5 minutes. Stir several times. Add tomatoes, rice and seasonings. Cook on High 12 to 15 minutes. If more liquid is desired, add 1/2 cup tomato juice. Let stand 10 minutes.
Beat eggs. Add margarine, syrup, vanilla, oatmeal, salt and sugar with flour. Combine all ingredients and pour into 2 unbaked pie shells. Cook at 350° for about 30 minutes. Good if you add nuts or raisins (1 cup).
Preheat oven to 350°. In large mixing bowl, combine first 5 ingredients and mix well. Spread in 2-quart baking dish or pan. Cover with potatoes, onion soup mix and salt. Cover and bake for 45 minutes. Uncover and top with grated cheese; bake, uncovered, for about 15 minutes longer.
Mix water and oats; let stand 20 minutes. Cream together shortening, brown sugar, sugar and eggs. Add dry ingredients; add oats. Blend well. Bake at 350° approximately 30 minutes.
Brown turkey in large pan; add tomato juice. Chop all vegetables and mix in with juice and turkey. Simmer 3 hours.
Boil potatoes in water with skins on. Peel while hot and mash until fine. Add flour and mix. Let sit in warm place for a minimum of 2 hours (mixture becomes sweet). Add milk, butter and salt. Pour mixture into a large buttered casserole dish or 2 medium ones. Leave room to rise. Bake at 275° for 2 to 3 hours. Serve warm. Serves 4 to 6.
Blend together. Put in an unbaked pie shell and bake at 350 degrees for 1 hour.
Sift flour, soda, salt and ginger together. Cream shortening until smooth. Add sugar gradually, beating until light and fluffy. Add egg and molasses. Add flour alternately with milk. Beat until smooth. Chill 1 hour. Roll out and cut with cookie cutter. Bake for 12 minutes at 400°. Makes 3 dozen cookies.
Heat oven to 400°. Mix baking powder, cinnamon, salt and oat bran in large bowl. Mix with milk, a little at a time, then stir in carrots, raisins, sugar, oil, egg and flour. Spoon batter into muffin pan which has been sprayed with nonstick cooking spray, filling each cup 2/3 full. Bake for 25 minutes or until golden brown. Makes 12.
Mix together first 3 ingredients. Add milk, salad oil and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Add topping.
Mix pie filling and pineapple. Pour into greased 9 x 13-inch pan. Pour dry cake mix over top. Pour melted butter over top of cake. Sprinkle with coconut and nuts. Bake at 350° for 30 minutes.
Drain and save juices from pineapple, oranges and fruit cocktail. Refrigerate drained fruit. Mix juices with sugar, flour and eggs; cook until thick. Cook macaroni according to directions; rinse and drain. Pour juices which you prepared over macaroni and refrigerate overnight. Next day, add fruit and Cool Whip.
Cream the cheese. Add juice from can of clams or crabs. Mix until creamy. Add horseradish to your taste, then add milk and salt and top with the pepper. Great dip with chips.
Mix together vinegar, sugar, and water. Heat this mixture and let it get cold, then mix with cabbage, etc. Keep in refrigerator. Wait 24 hours before serving. Keeps several days.
Brown hamburger with salt and pepper. Add garlic, basil, tomato paste, mushrooms, olives and spaghetti sauce. Mix in a separate bowl cottage cheese, egg, Parmesan cheese, pepper and parsley. Boil lasagna noodles. Layer in a greased pan, noodles, then meat sauce, then cottage cheese mix and then grated cheese. Repeat. Bake at 400° for 15 to 20 minutes.
Crumble dry bread to fine consistency. Combine ground beef, onion, bread, egg, salt, pepper and tomato sauce. Mix well and shape into loaf. Place in appropriate size baking dish.
Cut chicken breasts into approximately 1-inch slices. Salt and pepper to taste. Melt margarine in small bowl. Spread crackers on waxed paper; crush crackers finely with rolling pin. Dip seasoned chicken in margarine then roll in cracker crumbs, coating well. Place on ungreased cookie sheet close together. Pour any excess margarine over pieces. Sprinkle excess crumbs over pieces. Bake in a 350° oven approximately 40 to 45 minutes, until crumbs begin to brown.
Mash together pineapple and cream cheese. Make jello using water and pineapple juice. Set jello in refrigerator until mushy. Fold in Cool Whip. Put in long container and chill until set. Cut into squares to serve.
In bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef. Mix well. On waxed paper or foil pat meat into a 10 x 8-inch rectangle pan. Arrange ham slices atop meat, leaving small margin around edges. Reserve 1 slice cheese. Tear up remaining cheese. Sprinkle over ham. Starting from short end, carefully roll up meat using paper or foil to lift. Seal edges and ends. Place roll seamside down in a 13 x 9 x 2-inch pan. Bake at 350° about 1 1/4 hours. Cut reserved cheese slice in 4 triangles. Lay atop meat. Return to oven until cheese melts (about 2 minutes).
Brown meat, drain. Put back in skillet, add diced onion and bell pepper and saute. Add cooked rice. Serve with Ranch Style beans.
Melt butter in medium saucepan; add cocoa and milk. Bring mixture to a boil; remove from heat. Add powdered sugar, vanilla and pecans (if desired). Beat by hand until well blended.
Mix cucumbers, onions, green peppers and salt and let stand for 3 hours. Bring to a boil vinegar-water combination, sugar, turmeric, mustard seed and cloves. Add pickles and heat through. Stir and boil a few minutes. Put in hot jars and seal. Makes 9 pints.
In colander, drain the pineapple, mandarin oranges and cherries. Add the apple and dump into a large bowl. Mix. (The juice from the fruit helps keep the apple from turning dark.) Add the other ingredients and toss gently to mix. Refrigerate until ready to serve.
Mix Jell-O and boiling water; set aside. Mix cottage cheese, crushed pineapple, celery, nuts and lemon juice with Jell-O. Let congeal in refrigerator.
Take two parts unselfishness and one part of patience and work together. Add plenty of industry, lighten with good spirits and sweeten with kindness. Put in smiles as thick as raisins in plum pudding and bake by warmth which steams from a loving heart. If this fails to make a good day, the fault is not with the recipe but with the cook.
Melt butter. Add flour, salt and pepper. Stir good. Then add the other ingredients. Put in pie shell and put the other crust on top. Cook in 350° or 375° oven until golden brown.
Brown beef and onion in a little hot fat in skillet. Stir in catsup, mustard and soup. Simmer until mixture has thickened a little, about 15 minutes. Spoon over toasted split buns or English muffin halves.
Brown both the hamburger and the sausage, then drain. Mix all ingredients together in crock-pot and cook on high for 2 hours.
Simmer first 9 ingredients together for 5 minutes. Cool. Add flour and nuts. Bake in greased and floured 9 x 5-inch pan at 350° for 45 minutes.
Blend sugar and cornstarch in a 2 or 3 qt. pan. Add milk and eggs and mix thoroughly. Cook over low heat until mixture thickens, stirring frequently. Remove pan from heat. Add vanilla to taste and blend well. Pour into the freezer can of ice cream maker. Add condensed and evaporated milk and mix well. Refrigerate until cool. Begin the freezing process following the directions for the ice cream maker. Makes one gallon.
Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring constantly until thickened. Remove from heat; cover and chill 1 hour. Cut a 1/2-inch slice from the stem end of each orange, clip membrane and carefully remove pulp. (Do not puncture rind.) Drain orange cups on paper towels. Remove membrane from orange pulp, cut pulp into bite size pieces. Combine orange pieces, grapefruit sections and strawberries; drain. Spoon fruit mixture evenly into orange cups; set aside. Beat whipping cream until stiff peaks form. Fold into chilled honey mixture. Spoon mixture over orange cups. Yields 6 servings.
Rub the salmon inside and out with salt and pepper; dredge with flour. Put into a well-greased narrow baking pan. Bake in a preheated 425° oven for 15 minutes, then add the butter, onion, garlic, Worcestershire sauce and tomatoes. Reduce heat to 375°. Bake for 30 minutes longer, basting frequently.
Bring water to boil in large pot with beans. Add all ingredients. Boil for 1/2 hour. Reduce heat to simmer; continue to cook for 3 hours, or until tender. Any other dry beans may be used for this recipe.
Mix cake by hand. Pat out in 9 x 13-inch pan. Cream the last 3 ingredients. Pour over mixture in pan. Bake 40 minutes at 350°.
Saute onions and peppers in a large frying pan. Add soup and 2 cans of water. Bring to boil and then simmer. Add salt and pepper. Add flour and water to thicken mix. Split hot dogs lengthwise and cut in half. Add to tomato mix and continue cooking for a short time. Boil potatoes and mash.
Heat oven to 375°. Grease cookie sheets with Crisco. Combine Crisco, sugar, egg, milk and vanilla in a large bowl. Beat on medium speed until well blended. Add oats, flour, soda, salt and cinnamon to the creamed mixture. Beat at low speed just until blended. Stir in raisins and nuts.
Allow butter or margarine and cheese to come to room temperature. Blend cheese and butter together with a mixer. With the tines of a fork, shred the crabmeat and chop finely. Add the chopped onion and the shredded crabmeat and blend. Spread on the cocktail rye and broil in the broiler until the top is lightly browned. Makes approximately 30.
Heat milk and add sugar, salt, butter and honey; stir until butter melts, then cool. Dissolve yeast in water and stir into milk mixture. Add white flour and 2 1/2 cups whole wheat flour. Beat until smooth; add remaining flour. Knead; let rise to double (approximately 1 1/4 hours). Punch down. Shape into loaves and brush with melted butter. Let rise until double. Bake at 400° for 40 to 50 minutes. Makes two large loaves.
Melt butter and cocoa together. Microwave on High 1 to 1 1/2 minutes. Add sugar, then other ingredients. Microwave on High 5 1/2 to 6 minutes.
Combine all ingredients. Stir until flour is moistened. Fill greased muffin cups 3/4 full. Bake 18 to 20 minutes at 400°. Makes 12 muffins.
Measure dry ingredients together. Beat shortening to soften, mix sugar, next beat one egg at a time until fluffy. Mix milk and other dry ingredients a little at a time until the texture is nice and smooth. Beat on medium speed for about 2 minutes after all ingredients are mixed. Bake in a 375° oven about 20 to 25 minutes.
Pare and core apples and thinly slice apples to make 6 cups. If apples lack tartness, sprinkle with teaspoon of lemon juice.
Brown meat with onions. Drain well. Add softened cheese, soup, milk and ketchup. Mix. Add olives and salt. Bake at 375° for 10 minutes in a lightly greased shallow 8 to 10-inch square casserole dish. Place biscuits on top and bake for 15 to 20 minutes.
Use a heavy saucepan and stir constantly to avoid scorching the sugar, milk, butter, Marshmallow Creme or marshmallows and salt in a 2-quart saucepan. Cook, stirring constantly, until mixture has boiled exactly 5 minutes. Remove from heat. Add chocolate pieces and vanilla and stir until chocolate has melted. Stir in walnuts. Pour into buttered 8-inch square pan. Let stand until firm, then cut into squares.
Trim crust from bread, butter slices or bread and place in a greased pan or baking dish. Cover entire bottom with bread.
Cook broccoli and cauliflower according to package directions. Mix together soup, sour cream and cheese. Arrange cooked vegetables in a shallow casserole. Pour sauce over them. Put crushed corn flakes on top. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes.
Mix dressing, soup mix and cranberry sauce. Place chicken and sauce mixture in greased baking dish and bake at 350 for 1 to 1 1/2 hours, uncovered. Serve with rice.
Spray Pam on bottom of baking dish. Season fish to taste. Slice onion and bell pepper and place over fish. Add cream of mushroom soup on top of fish evenly. Bake 45 minutes at 350°.
Chop all veggies and put in a big pan. Boil for 1 hour. This is easy to can in quart jars or freeze in quart bags.
Grate the rind of orange. Take the juice and put in a cup and fill with water. Heat this to boiling hot. Then sift flour and baking powder.
Combine sugar, salt and dry mustard. Stir in vinegar. Beat at medium speed. Gradually add oil and beat until thick. Add poppy seed. Especially good with watermelon, blueberries, cantaloupe, peaches, bananas and apples.
Beat cream cheese at room temperature. Blend in sugar and egg yolks well. Add pineapple and vanilla. Fold in egg whites and whipped cream. Pour into graham cracker crust and freeze overnight. May be stored for 2 to 3 weeks.
Sift flour, soda and salt. Combine the margarine, sugar, eggs and vanilla in a large bowl. Beat 2 or 3 minutes. Stir in buttermilk and bananas. Add flour mixture and stir only until everything is combined. Add pecans, if desired. Fill 2 loaf pans and bake at 350° for 1 hour.
Cook beef, onions and garlic until beef is done; drain. Add remaining ingredients and simmer 35 or 40 minutes.
Mix together Rice Chex, flour and salt. Cream margarine and cream cheese and add to Rice Chex mixture. Work with hands until mixture holds together. Press into tart pans. Press out and up sides. Do not grease pans. Bake at 400° for 15 minutes or until golden. Remove to cool. Fill with ham, chicken or egg salad.
Cream mixture until light and fluffy. Drop by spoonful on ungreased cookie sheet. Optional: Sprinkle with sugar. Bake at 350° for 12 to 14 minutes.
Combine cucumbers and onions. Cover with cold brine (1/4 cup salt to each quart of water). Drain. Combine vinegar, sugar, celery seed, mace, cayenne, mustard seed and turmeric. Boil 3 minutes. Add drained cucumbers and onions. Bring mixture to boiling point. Pack in hot jars; seal at once. Makes about 8 pints.
Cut tomatoes in half horizontally, then scoop out and reserve the pulp. Take care not to pierce skins. Place tomato shells in greased microwave dish. Cut avocado in half lengthwise and twist the 2 halves apart; pry out seed. Grip skin at the pointed ends and peel back to remove. Cut flesh into 1/2-inch cubes and put in large bowl. Sprinkle the lemon juice over avocado, then add reserved tomato pulp and basil. Season to taste with Worcestershire, salt and pepper. Then carefully stir in 1/2 shredded cheese. Place avocado mixture into tomato shells, dividing it equally and pile it up neatly. Sprinkle with remaining cheese. Cook on Medium-high until hot and cheese melts. Garnish with basil sprigs and serve.