HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt cocoa and margarine; stir in nuts. Beat eggs with a fork. Add sugar, flour, vanilla and salt. Add chocolate and margarine mixture. Stir well. Spoon into muffin tins with paper liners. Bake at 325° for 30 minutes. Makes 24 and will stack and travel well without crushing.
Cream together first 2 ingredients. Add next 2 ingredients; mix well. Add the flour and mix well, then add the nuts. Form into small rolls 1 1/2-inches long. Bake on ungreased cookie sheet in slow oven (300°) for 20 minutes or until delicately brown. While hot, roll in confectioners sugar. Makes 3 dozen.
Combine cream cheese and ice cream. Beat until smooth. Spoon into pie crust. Freeze until firm. Top with fresh berries.
Mix cream cheese and sour cream (blender or mixer). Spread over bottom of 9 x 13-inch pan. Chill. Brown meat. Drain. Add taco seasoning and 1 cup water. Bring to boil, then simmer 10 minutes. Cool. Spread cooled meat mixture over cream cheese and sour cream. Layer diced tomato and onion. Spread picante sauce over. Cover all with cut lettuce. Top with shredded Cheddar. Sprinkle with sliced olives. Serve chilled with tortilla chips.
Boil water. Add tea bags 10 minutes. Pour into pitcher. Add sugar, orange and lemon juice. Serve over ice cubes.
Preheat oven to 350°. Combine cheeses. Cut each biscuit in half, making 40 thin pieces. Gently shape each biscuit into a 2 1/2 x 4-inch oval. Place slice of pepperoni on dough. Top with scant tablespoon of cheese mixture. Moisten edge and fold over to enclose filling; pinch edges to seal. Place on lightly greased cookie sheet. Bake 20 minutes. Serve warm.
Divide cake cubes and fruit among 6 dessert glasses. Stir boiling water into gelatin in a large bowl until completely dissolved. Mix cold water or cranberry cocktail and ice cubes to make 1 1/4 cups. Add to gelatin, stirring, until slightly thickened. Remove any remaining ice.
Combine first 4 ingredients; stir in pecans. Let stand 30 minutes; drain. Spread pecans evenly in a 13 x 9 x 2-inch pan; bake at 300° for 30 minutes, stirring frequently. Great as a Christmas gift!
Drain juices from fruits. Combine and add enough water to make 5 cups. Heat juices. Dissolve jello in juices and pour heated mixture over frozen orange juice and fruits. Mix and refrigerate.
Mix jello with boiling water. Add miniature marshmallows and sour cream. Stir until dissolved. Cool. Add crushed pineapple with juice and chopped nuts. Let stand until almost firm. Fold in whipped whipping cream. Refrigerate.
Drain oranges; mix with other fruit along with syrup. Add instant pudding and mix well. Will thicken as it sets. May add bananas or grapes for slightly different taste.
Grind peppers and onions in blender. Put in large pot and add sugar and vinegar. Bring to a boil and cook over medium heat for 25 minutes. Put in pint jars and seal. Makes 6 to 7 pints.
Mix and cook first four ingredients 2 minutes. Take off and stir in peanut butter and oats. Stir until thick enough to drop on wax paper.
Dice vegetables. Blend remaining ingredients. Add 2 slices cubed bread (no crust). Let stand overnight. Serve in small cups to drink.
Layer the chicken, sour cream, cream cheese, salsa and Cheddar cheese between the tortillas. Bake 40 minutes at 350°. Layer in a deep-round bowl.
Simmer 1 cup berries in 2/3 cup water for 3 minutes. Drain and save juice. Mix sugar and cornstarch in 1/3 cup water; add to strawberry juice. Bring to boil; stir and boil until thick. Add salt and red food coloring. Place sliced berries in baked pie shell (crust.). Pour glaze over and chill. Serve with whipped cream.
Heat oil in nonstick skillet over medium-high heat. Toss chicken with lemon and pepper seasoning and garlic powder to evenly coat. Add to skillet and cook 4 to 5 minutes or until thoroughly cooked, stirring frequently. Remove from heat. Do not drain off oil.
Sift together flour, cloves, soda, salt, nutmeg and cinnamon and set aside. Cream butter and brown sugar. Add egg and milk. Beat until smooth. Stir in flour mixture. Add apples, raisins and nuts. Bake at 350° for 15 to 20 minutes. Frost with xxx sugar frosting.
Mix sugar, oil and eggs. Beat well. Add flour, soda and cinnamon. Mix well. Add prunes, buttermilk, vanilla and nuts. Mix well. Pour into well-greased large pan and bake at 350° about 25 to 30 minutes. Good with whipped cream or glaze.
Place turkey between 2 sheets of wax paper; pound to 1/8 inch thick. Sprinkle with salt and pepper. Place flour on plate. Dip turkey in flour to coat both sides, shaking off excess.
Combine cake mix, margarine, and 1 egg and mix well. Press into greased 9 x 13 inch pan. Mix well the cream cheese, 2 eggs, and confectioners sugar. Spread on top of first mixture. Bake at 350° for 35-40 minutes. Cut into squares to serve.
Put broken up (or rolled into balls) hamburger in bottom of 9 x 9-inch baking pan. Sprinkle with garlic powder and green pepper and pour soup over top. Place Tater Tots on top. Sprinkle with parsley. Bake at 350° for 1 hour.
Place 4 slices of bacon in greased pie plate. Cover with pork and beans; spoon tomatoes over beans. Sprinkle with 2 Tbsp. sugar. Place 4 slices of bacon on tomatoes. Cover with bread crumbs, dot with margarine and sprinkle with 2 Tbsp. sugar. Bake at 350° for 30 minutes.
Saute onion and pepper in oil. Add beef. Cook, stirring to break apart, until light brown. Drain oil. Add all other ingredients and cook slowly for about 30 to 45 minutes. Serve with crackers or corn chips.
Combine tomatoes, corn, green pepper and onion in a casserole and mix well. Combine margarine, bread crumbs and Parmesan cheese. Sprinkle crumb mixture on top. Bake at 350° for 20 minutes.
Cook broccoli until tender. Drain. Put into 2-quart casserole dish sprayed with Pam. Sprinkle with salt and pepper. Combine 1 can cream of chicken soup with mayonnaise. Mix with broccoli and sprinkle with grated Parmesan cheese. Top with bread crumbs and sprinkle with melted butter. Bake at 350° for 30 minutes.
Cook butter, milk and flour until thick. Add cheese, pimento, mushrooms, tuna, eggs and cooked noodles. Mix well and put in casserole dish. Top with bread crumbs. Bake 45 minutes at 350°.
Soak beans overnight. Drain beans. Discard water. In a 4-quart saucepan, heat oil over medium-high heat. Add the next 6 ingredients. Cook until onion is tender. Add the beans, 6 cups water and bay leaf. Bring to boil. Reduce heat; cover and simmer 2 to 2 1/2 hours. Cool slightly. Remove bay leaf. Place about 1 cup in blender; blend on high about 1 minute or until smooth. Repeat with second cup. Return all to saucepan. Cook chorizo and drain well. Add to beans. Add the lime juice; cook about 20 minutes. If desired, serve with a dollop of sour cream on each serving.
Beat all ingredients together until smooth. Pour into ice cream freezer container and finish filling with milk. Makes 1 1/2 gallons of ice cream. Fruit may be added, if desired.
Mix all ingredients and shape into balls. Roll in granulated sugar to eliminate stickiness. Put on wax-papered cookie sheet and leave at room temperature overnight; this dries them out a little, slightly crusting them.
Using a stewpot, mix separated corned beef with all of the other ingredients. Season to your own taste. May vary by adding other vegetables. Let simmer at least 1 hour. Serve when hot. Easy to heat up.
Melt butter in saucepan over medium heat, then add slivered almonds. Heat until the almonds turn color (darker) and begin to soften. Be sure not to burn. Then drain almonds and add can of beans and heat as usual.
Heat the cider in a large pan. Add the water and orange juice. After the mixture starts to steam, add vanilla and cinnamon.
Mix all ingredients (except pork chops) and pour into casserole dish. Lay pork chops on top and bake at 350° for 1/2 hour. Turn chops and bake 45 minutes or until chops are brown. Beans give pork chops barbecue flavor.
Peel onions and slice thinly. Cook slowly in butter in a large covered pot, until tender and golden. Stir frequently. Add broth; bring to a boil. Reduce heat and simmer for 30 minutes. Put in individual ovenproof bowls. Place a slice of French bread on top; sprinkle with cheese. Place under broiler until brown (about 5 minutes).
Take a pastry for a double-crust pie (pastry dough) and divide in half. Roll half of the dough on a lightly floured surface into a 12-inch circle. Wrap the pastry around a rolling pin. Unroll on a 9-inch pie plate, being careful not to stretch the pastry. Trim to 1/2-inch beyond the edge of the pie plate. Roll the remaining pastry to a 14-inch wide strip; set aside.
Soak beans in water overnight; drain. Saute onions, garlic and pork or ham until onions are transparent. Combine all ingredients and simmer for about 4 hours. Serves 4 to 6.
Line a 13 x 9 x 2 in baking pan with foil, buttered. Set aside. Combine syrup, cream and butter in large saucepan. Bring to boil. Cook 9 minutes after it starts to boil. Remove from heat, add nuts and extract. Stir with wooden spoon for 4 minutes in pan.
Be careful in your selection. Don't choose too young. When selected give your entire thoughts to preparation for domestic use. Some wives insist on keeping them in a pickle, others are constantly getting them into hot water. This may make them hard and sometimes bitter. Some choose to make them sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Serve with peaches and cream. Thus prepared, they will keep for years.
Sort and wash beans; place in large pot or dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. Cook bacon until crisp; crumble and set aside. Add bell pepper and next 8 ingredients to drippings in bacon pan; saute 10 minutes or until browned. Stir in broth, scraping pan to loosen bacon bits. Add beans. Bring to a boil, reduce heat and simmer 1 hour or until beans are tender. Serve in bowl, topped with crumbled bacon and parsley.
Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter and sugars in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla until blended. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels and nuts. Spread into greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake in preheated 350° oven for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Cook broccoli and drain. Boil chicken with celery stalk, carrot and clove studded onion until tender, 30 to 60 minutes.
Preheat oven to 350°. Cream sugar and butter. Add eggs. In separate bowl mix baking soda and sour cream. To sugar, butter and egg mixture add flour, bananas, vanilla and salt. Fold in baking soda and sour cream mixture and fold in walnuts. Pour into greased loaf pan. Bake at 350° for 1 hour. Can be made ahead. Freezes well. Yields: 1 loaf.
Pan fry celery, onion and green pepper in butter until lightly browned. Add remaining ingredients except buns and simmer 10 to 15 minutes. Spoon half of mixture into a 1 pint freezer container. Cool, label and freeze for a future meal (3 cups).
Coat pan with 2 tablespoons of butter. Cube bread and place in pan. Crumble sausage and brown; drain and place on top of bread. Beat the eggs and add milk and salt. Pour over sausage. Top with cheese and refrigerate overnight. Bake at 325° for 45 minutes or until done.
Place all ingredients in a blender. Blend on high for 1 minute or until drink is smooth. Serve with a sprinkle of cinnamon, if desired. Makes 2 six ounce servings.
Sift flour, soda, salt and spices; set aside. In a large bowl, use electric mixer at medium speed and gradually add 1 cup sugar to the shortening, creaming until light and fluffy. Blend in molasses and eggs. At low speed, beat in flour mixture until combined. Refrigerate 1 hour. Shape dough into 1-inch balls; roll in remaining 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in 350° oven for 8 to 10 minutes, until golden brown. Let cool 1 minute before removing to wire rack to cool.
In a large saucepan, cook celery, onion, garlic, cumin and oregano or marjoram in hot oil until onion is tender but not brown. Stir in chicken broth, corn, red sweet pepper and green chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl, combine milk and flour; stir into corn mixture. Cook and stir until thickened and bubbly. Add cheese; cook and stir until cheese melts. Yield: 4 to 6 servings.
Combine in casserole dish and bake at 350° for 1 hour. Fluff once with a fork. If the mixture dries out or if you want to reheat it, add a little water.
Brown hamburger; drain grease. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Press uncooked rolls into bottom and sides of an ungreased 12-inch pizza pan, pressing edges together to seal.
In a 13 x 9-inch pan, mix and mash flour, margarine, 1/2 cup nuts and 1 tablespoon sugar. Bake at 350° for 15 minutes; cool. Mix cream cheese, confectioners sugar and 1/2 of the Cool Whip. Spread on top of cooled crust. Mix pudding and milk; spread on cream cheese layer. Spread with Cool Whip and top with nuts.
Mix all ingredients together in a large bowl. Tastes best when prepared a few hours before serving.
Slice cucumbers in 1/16-inch pieces. Combine with pepper and onion in bowl. Sprinkle with salt and celery seed. Let stand 1 hour. Combine sugar and white vinegar; stir to blend. Pour over pickles and stir. Cover and refrigerate. Ready to eat in a day.
Mix pear slices with brown sugar in baking dish. Set aside. Mix flour, sugar, salt and cinnamon and set aside. Beat egg; mix with flour mixture. Spread over fruit. Pour melted margarine on top. Bake at 375° about 45 minutes until lightly browned. Serve warm. Makes about 6 (3/4 cup) servings.
Combine flour and almonds; cut in butter until crumbly. Press onto sides and bottom of a greased 10-inch spring-form pan. Bake at 400° for 10 minutes.
Preheat oven to 350°. In medium skillet, saute bacon over medium heat until partially cooked. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes. Add beef, pork, veal, onion, chopped parsley, celery leaves, chives and garlic. Mix lightly until well blended.
Cut potatoes in quarters. Boil potatoes until soft, about 30 minutes. Drain potatoes and put back into pot with lid. Add butter, garlic salt and pepper. Put lid on and shake, firmly coating potatoes.
Mix all ingredients together. Add 4 teaspoons to a cup of hot water. Very good for parties.
Cream margarine and sugar; add egg yolks one at a time, beating after each one. Dissolve soda in sour cream and add alternately with flour. Begin and end with flour. Add flavorings and fold in stiff beaten egg whites. Pour in a tube pan which has been greased and floured. Bake at 300° for 2 hours. (This recipe is over 100 years old. Keeps well.)
Brown beef in butter in large skillet; breaking up meat with a fork. Add remaining ingredients, mixing well. Simmer for 1 hour. Serve on buns.
Toss chicken with cumin and salt; set aside. Cook onion, green pepper and garlic in oil in 10-inch skillet over medium-high heat for 2 minutes. Add chicken; cook and stir until chicken is no longer pink, about 3 minutes. Add picante sauce, rice and broth; mix well. Bring to a boil and cover. Remove from heat; let stand until all liquid is absorbed, about 10 minutes. Sprinkle with cheese; cover and let set 1 minute. Sprinkle with tomato and olives. Serve with additional picante sauce.
Pour beans into saucepan on stove. Add remaining ingredients. Mix well. Cook at medium to low temperature until hot (or bake in oven at 350° for 30 minutes; you may top with bacon strips when baking before putting in oven if you like).
Place 1 tablespoon of cooking oil in skillet. Place skillet on stove eye on medium heat. Beat two eggs well. Add dash of salt and 2 tablespoons milk. Add 1/4 cup shredded sharp Cheddar cheese. Pour in hot skillet. Do not stir until eggs puff up and appear to be done on bottom side. Less stirring makes better eggs. Serve with homemade biscuits only.
Melt margarine and mix with graham cracker crumbs, peanut butter and 10x powdered sugar. Press mixture into a 13 x 9-inch pan.
Saute onion and celery in butter. Combine with next ingredients to milk. Remove from heat and mash with potato masher. Add milk and cheese. Cook, stirring constantly, until cheese is melted. Makes approximately 8 cups.
Cut shortening into flour. Soften yeast in 1/2 cup warm water. Mix all ingredients together. Keep in covered bowl in refrigerator until ready to use. Bake at 400°.
Blend shortening (oleo), sugar and eggs. Add raisins, applesauce and nuts. Sift together flour, salt and spices. Add in several portions to first mixture. Before last flour is added, dissolve soda in hot water. Add to mixture; beat in remaining flour. Pour into 2 large loaf pans which have been greased and floured. Bake at 350° for 55 to 60 minutes.
Bring 8 quarts of water to a boil; add salt and very gently drop in noodles. Cook until done, but do not overcook. Drain in colander. Put in heated serving bowl. Add the creamed butter and cheese together. Toss very gently. Season generously. Add egg yolk and cream, beating constantly. Beat in the grated cheese and butter and put over noodles a few tablespoons at a time. Serve immediately.
Cream shortening and brown sugar. Beat in eggs and vanilla. Mix together flour, soda and salt. Stir in oats, pecans and dates. Roll into rolls and refrigerate overnight. Slice 1/4-inch thick and cook at 350° for 10 minutes. Yields 5 dozen.
Chop potatoes into 1 cm cubes. Cut bacon into thin strips. Heat half the oil in pan; add bacon and cook, stirring, until bacon is crisp. Drain on absorbent paper. Heat remaining oil in pan; add leek and garlic and cook, stirring, until leek is soft. Stir in stock and half the potatoes; simmer, covered, until potatoes are tender. Blend or process potato mixture until smooth; return to pan with remaining potato and half the bacon. Simmer, uncovered, until potato is tender. Stir in cream, milk, chives and mustard; stir until heated through. Serve soup sprinkled with remaining bacon. Serves 2. Soup can be made a day ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Suitable.
Break up in pieces and layer 1-inch deep lettuce; layer next 5 ingredients. Mix mayonnaise, salt and garlic powder. Spread on top of salad. Cover with plastic wrap. Refrigerate overnight. Before serving, add grated cheese and bacon bits. Serve.
Cream oleo, flour, cheese and pepper. Add Rice Krispies and stir with a spoon. Make small balls and press with a fork on a greased cookie sheet. Bake at 350° for 15 to 25 minutes or until lightly browned.
Combine ingredients and blend thoroughly. Drop dough by teaspoonfuls on greased cookie sheet. Bake 15 minutes or until brown at 325°.
Bake potatoes until cooked. Test with a fork for doneness. Cut in half and scoop out while hot and mix with cooked whipped potatoes. Add margarine, cheese, seasoning, cream and bacon. Fill empty potato shells with mixture and wrap in Saran Wrap. Freeze until ready to use. Make ahead of time so you can enjoy your party along with your guests.
Mix dry ingredients and add nuts. Combine remaining ingredients and stir only until the flour is moist. Pour into 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Cook spaghetti along with onions until done. Salt and pepper to taste. Add can of tomato soup and rinse with 1/2 can of water. Add 1 tablespoon of cooking oil. Cook approximately 10 minutes. You may add 1 small can of tomato juice if the mixture is too thick. Serve on buttered toast.
Bring cocoa, margarine and water to a boil. Remove from heat. Add sugar and flour, mix well. Add soda, buttermilk, eggs, vanilla and salt. Mix well. Batter will be thin. Bake 15 - 20 minutes at 350. Pour into 11 X 16 inch pan.
Brown beef and drain. Stir in seasoning mix and water. Simmer for 5 minutes. Separate rolls and place in a 10-inch pie pan, pressing and cutting to form crust. Sprinkle 1 cup Doritos on bottom of crust. Put meat mixture over Doritos; spread sour cream over meat mixture and cover with cheese. Add remaining Doritos. Bake at 375° for 25 minutes.
Mix sugar and cornstarch together. Stir in some half and half until dissolved. Put remaining half and half, cream and butter on medium heat and let come to almost boil. Add sugar mixture and when it starts to thicken, pour into unbaked pie shells. Sprinkle with a little nutmeg and then drizzle 2 teaspoons vanilla on top and bake 30 minutes in a 350° oven.
Cook broccoli in 1 cup salted water. When tender, add soup, cheese and milk. Do not boil, just heat.
Boil sugar, salt, butter and evaporated milk for 6 minutes. Put in large bowl the chocolate bits, German chocolate, Marshmallow Fluff and nuts. Pour boiling mixture over ingredients in bowl. Beat until chocolate is all melted and pour in greased pan (1 large pan or 2 small pans). Let stand in refrigerator several hours. Cut and store in tight can.
Scrub potatoes well and dry thoroughly. Bake in microwave or at 325° until you can pierce with fork. Cut baked potatoes lengthwise. Scoop out potato and mix with butter, sour cream, cheese, salt, pepper, onions and crab meat. Refill potato shells. Sprinkle with paprika. At this point, potatoes can be wrapped and frozen for future use. To serve immediately, reheat in very hot oven for 15 minutes.
The day before baking, cut up dates and cover with juice and rinds of orange and lemon. Mix well and let stand overnight (covered and in refrigerator). Beat eggs and sugar until light and fluffy. Sift flour with cinnamon, baking powder and coffee. Add alternately with date mixture and nuts. Spread thin in long pans (16 x 10-inch). Takes all batter. Bake about 30 minutes at 375°. When cool, cut in thin strips. Ice, if desired. Use confectioners sugar icing made with melted butter (margarine) and orange juice. Makes 4 dozen pieces.
Put in crock-pot; mix all together! Makes delicious soup to serve with cornbread. Cook on high for 1/2 day or on low all day. Enjoy!
Mix first 3 ingredients well and set aside. Combine sugar, water and syrup in a large saucepan. Cook over medium heat, stirring occasionally, until a small amount of syrup forms a soft ball in very cold water. Add butter and pecans. Cook, stirring constantly until a small amount of mix dropped into cold water separates into threads which are very hard and brittle (do not burn). Remove from heat. Stir in soda mixture; mix thoroughly. Pour on 2 buttered cookie sheets. Let cool.
Melt butter in pan, press down graham crackers and butter. Top with coconut all over. Add chocolate chips and pecans. Pour Eagle Brand milk over top. Bake at 350° for 25 minutes.
Pour water over oats; set aside. Sift salt, cinnamon, soda and flour together. Cream butter, sugars and eggs. Mix in oat mixture and flour mixture alternating until well mixed; then add nuts. Bake in a 9 x 13-inch oblong pan at 350° for 35 to 40 minutes.
In top double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk, vanilla, salt and, if desired, nuts. Stir until smooth. Turn into wax paper lined 8-inch pan. Chill. Store in airtight container.
Mix all ingredients together in a 5-quart saucepan. Cook on medium-low heat for 2 hours.
Chop dates and pecans. Melt butter in saucepan; add sugar and dates and simmer 10 to 12 minutes. Remove from heat and add cereal and nuts. Cool until soft ball can be formed. Roll in powdered sugar. Store in covered container. Easy to make and very, very good.
Cream sugar and margarine. Add eggs. Sift together flour, soda, cinnamon and salt; add to creamed mixture. Add apples and mix. Bake at 350° for 35 to 40 minutes.
Brown ham and onion in butter. Arrange layers of ham and vegetables in buttered 1 1/2-quart casserole dish. Make cream sauce of remaining butter, flour and milk. Add salt and cheese. Cook over low heat until slightly thickened. Pour over ham and vegetable layers. Sprinkle with buttered crumbs. Bake at 375° for 25 to 30 minutes.
Fry bacon crisp and add to spinach. Add flour to drippings and blend. Add hot water and cook until thick. Add sugar, vinegar and seasonings. Pour over spinach. Stir until wilted. Garnish with eggs. Serves 6.