HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients into saucepan and mix. Add food coloring last. Cook over low heat and stir until play doh begins to pull away from the sides of the pot and forms a ball. Remove from heat, cool and store in airtight container.
Combine dry ingredients in saucepan. Blend in water. Bring to a boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat. Do not boil. Remove from heat. Add vanilla; beat with rotary beaters until foamy. Makes 1 quart.
Spray 9 x 13 inch baking pan with Pam. Mix all ingredients together and pour into pan. Bake according to package directions at 350°. Batter will be thick.
In a large kettle with a lid or a Dutch oven, place bacon pieces and onion slices. Over medium heat, cook until bacon is lightly brown and onion is crisp-tender. Add green beans, potatoes, water, salt and pepper; bring to a boil. Reduce heat, cover and simmer until potatoes will break when pierced with a fork. Drain liquid from potatoes, reserving 1 1/2 cups of the liquid and return to the potatoes in the kettle. Add canned soup and sliced mushrooms. Stir gently to blend. Return to medium-low heat for 5 to 8 minutes, covered. Remove from heat and allow to stand about 20 minutes for flavors to marry. Serves 8.
Cover bottom of 9 x 13-inch pan with cracker crumbs. Reserve one cup for later. Slice bananas into rounds and layer over crust. Slice ice cream into one inch thick slices and place over bananas. Sprinkle nuts on ice cream. Freeze until firm. Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick stirring constantly. Remove from heat; add vanilla. Cool. Pour over ice cream and freeze until firm. Whip cream stiff. Spread over chocolate layer and top with crumbs. Store in freezer. Remove 10 minutes before serving.
Dissolve jello in 1 cup hot water. Melt vanilla ice cream into 1 cup heated ginger ale. Combine the 2 liquids and refrigerate until it begins to thicken. Pour into crust and chill.
Mix oil and sugar well; add applesauce and mix in the dry ingredients. Beat until smooth. Pour into a greased and floured 8-inch cake pan or Bundt pan and bake at 350° for 45 to 50 minutes until done, slightly longer if in loaf pan.
Cream butter and sugar; add egg yolks, one at a time. Beat well. Add vanilla, sour cream and dry ingredients. Fold in stiffly beaten egg whites. Bake 1 hour and 20 or 30 minutes at 325°.
Place turkey in browning bag and place in shallow roasting pan. Combine parsley, olive oil, salt, pepper and vinegar. Pour over turkey. Seal bag and bake at 300° for 4 to 5 hours. Cut several slits in top of bag before placing in oven. Serve hot with thickened pan drippings. Drippings can be thickened with a small amount (1 to 2 tablespoons) cornstarch mixed with water.
Mix butter and sugar until well blended. Add eggs, one at a time. Mix soda in the milk; put in the oats. Put in the raisins; sift the flour with the baking powder and spices. Drop by large spoon on greased pan. Bake at 350° to 375° until brown.
Cook and stir onions and garlic in oil in Dutch oven, or heavy saucepan, until onions are tender. Add remaining ingredients. Heat to boiling, reduce heat and simmer until fish flakes easily, about 5 minutes.
Saute bacon and onion together. Add the vegetables to the bacon mixture. Cook until the vegetables are tender. Season with salt and pepper. Add milk and simmer for 1/2 hour or so.
In a large bowl, mash strawberries; add ice cream. In a small bowl, dissolve gelatin in water. Stir in lemon juice. Add to the strawberry mixture. Mix well. Pour into a 1 1/2-quart freezer container; cover and freeze overnight. Remove from the freezer 15 minutes before serving. Spoon into glasses; add soda. Garnish with strawberries if desired. Yield: 10 servings.
Beat cream cheese at high speed with electric mixer until fluffy. Add whipped topping, peanut butter, sugar and milk; beat well. Spoon half of mixture into crust; drizzle with chocolate syrup. Carefully top with remaining filling. Drizzle additional syrup on top, sprinkle on chopped peanuts. Chill at least 5 hours before serving.
Sift dry ingredients together. Blend in shortening with pastry blender until mixture resembles fine bread crumbs. Add remaining ingredients. Mix with fork. Divide in two parts and turn each part out on floured board. Do not handle. Flatten with rolling pin into circles about 1/2-inch or more thick. Cut in triangles and put on greased and floured baking sheet. Bake in 400° oven for 15 minutes or until golden brown. Serve warm, slightly buttered. Yield: 16.
Beat eggs. Add sugar, flour and salt. Beat until smooth. Add milk and corn. Place in greased casserole. Drop butter on top. Bake in oven at 350°. Stir after 30 minutes and continue baking for 20 minutes.
Pop corn. Place in big brown paper bag. In large glass microwavable bowl, place all ingredients, except baking soda, which goes in after coating is cooked. Place in microwave for 5 minutes. Stir after 2 1/2 minutes, then finish cooking. After 5 minutes is up, stir in 1 teaspoon baking soda immediately. Stir quickly, it may foam up, this is okay. When completely stirred in, pour over popped corn and stir in. Place brown bag in microwave for 1 minute. Stir and then cool.
Put all ingredients in large bowl. Mash tomatoes with hands to mush up. Chill.
In a large bowl, combine Knox unflavored gelatine, Jell-O and water. Stir until dissolved. Pour in jelly roll pan. Chill until firm. Cut into pieces. Can be cut with cookie cutters.
Preheat oven to 350°. Line bottom of a 9 x 13-inch baking pan with foil, then spray with vegetable oil. Arrange one layer of saltines on the bottom of the pan. Combine the butter and brown sugar in a saucepan and bring to a boil. Stir cautiously for about 3 minutes, being careful not to burn. Pour the sugar mixture over the crackers and spread evenly. Bake for 20 minutes. Remove from the oven and pour the chocolate chips over the sugar mixture. Wait 1 minute for the chips to melt, then spread evenly. Sprinkle the pecans evenly over the chocolate. Let cool and cut with a pizza cutter or break into pieces to serve. Makes about 20 pieces.
Mix all ingredients together. Pour into greased pie pan. Makes own crust. Bake at 350° for 30 to 35 minutes.
Melt butter in 8 x 8-inch dish. Mix flour, sugar and milk. Pour on top of butter. Do not stir. Pour pie filling on top of dough. Bake at 350° for approximately 30 minutes or until brown.
Mix all ingredients, except milk and eggs. Add them last. Bake in a greased loaf pan in 350° oven for 45 to 50 minutes.
Cut biscuits into quarters; set aside. Mix sugar and cinnamon in a flat pan or dish. Place each quarter of biscuit into mixture, covering well. In a greased Bundt pan, press all biscuit pieces firmly into place, starting at bottom and layering upwards. Combine melted butter and leftover cinnamon-sugar mixture into pot on the stove. Simmer until dissolved. Pour hot mixture through biscuits. Cook at 350° for 30 minutes, or until fluffy. Serve warm.
Place yeast, water and 1 tablespoon of sugar in a large bowl; set aside. Sift together the flour, salt and soda. Heat buttermilk on low heat until lukewarm. Combine with yeast mixture. Add remaining sugar and corn oil; mix well. Add flour mixture, 2 cups at a time; blend. Let stand for 10 minutes; knead for 5 minutes. Form into rolls; place on greased pans or 3 small pieces into cups of muffin pans for cloverleaf rolls. Brush tops with melted margarine. Let rise 30 minutes. Bake at 400° for 8 to 10 minutes. Yields 2 to 3 dozen.
Boil chicken and chop into bite size pieces. Cook broccoli for 7 minutes and drain. Add all ingredients, except for stuffing and broth, in large mixing bowl and mix well. Add 1 box of stuffing mix (chicken flavor) and enough chicken broth for soft casserole. Bake about 45 minutes at 350°.
Combine all ingredients together into a ball.	Roll in chopped pecans and refrigerate until ready to use.
Peel potatoes, slice and 1/4-inch thick. In large iron skillet, put enough oil to fry potatoes. Place potatoes in hot oil, a few at a time. Fry like French fries; some will puff up. Most will float when done. Cook to a golden brown. May need turning. Good when sprinkled with powdered sugar or syrup poured over them.
Combine graham cracker crumbs, sugar and peanuts, stirring to mix. Add melted margarine, stirring to mix. Press mixture on bottom and up sides to top of a 9-inch spring-form pan. Bake at 350° for 8 to 9 minutes. Cool on wire rack. Place peanut butter and vanilla in a large mixing bowl and cream with electric beaters. Add cream cheese and beat at medium speed of electric mixer until thoroughly mixed.
Mix together by hand in a large bowl. Bake at 350° for 1 hour and 10 minutes.
Combine soups with margarine in dish. Add rice. Bake in casserole dish for 50 minutes at 350°.
Quarter or half turnips, depending on size. Put in a quart jar and add salt. Mix the water and vinegar and pour solution over the turnips to cover. Seal loosely and let sit for a week until serving.
Saute onion in olive oil and butter until transparent. Add tomatoes and simmer for approximately 25 minutes on low heat. Add cream, vodka and red pepper. Heat until warm; do not bring to a boil. Serve over your favorite pasta.
Beat eggs until light. Add sugar and vanilla and beat well. Pour egg mixture and all other ingredients into a 1 gallon freezer and freeze. Makes about 1/2 gallon.
In a 1 1/2-quart casserole dish, combine water, contents of seasoning packet and rice. Stir well. Stir in chicken and broccoli. Bake uncovered for 20 minutes at 425°. Reduce heat to 400° and continue baking for 25 minutes more. Sprinkle top of casserole with cheese and bread crumbs. Return to oven for 10 minutes.
Mix all and put in a roaster pan. Bake at 250° for 5 hours or at 300° for 3 hours.
In large bowl, combine cream cheese and mayonnaise. Beat with electric mixer until blended. Add drained fruit, marshmallows and cherries. Stir well.
Mix juices, water and sugar in the percolator. Put cinnamon sticks and spices in the basket. Perk as for coffee. Serve hot. Yield: 6 to 10 cups.
Preheat oven to 325°. Mix in heavy 5 to 6-quart Dutch oven, tomatoes, wine or water, beef broth, tapioca, sugar, herbs, salt, bay leaves and pepper. Stir in beef. Add carrots, celery and onions. Stir and bake 3 hours, stirring twice, until meat is tender and sauce is thickened. discard bay leaves before serving or refrigerating.
Mix together in 9 x 13-inch pan. Cook 45 minutes at 350° and enjoy.
Cream butter and both sugars. Add eggs and vanilla and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake at 375° for 10 minutes.
Cream sugar and shortening together well. Add egg and milk. Add flour, baking soda, salt and nutmeg. Melt in a saucepan the margarine or butter. Mix 1/2 cup sugar and cinnamon together in a small bowl. Bake at 400° for 10 minutes or until muffins are done. When slighlty cooled, dip tops of muffins in the butter or margarine and then into the sugar/cinnamon mixture.
Saute onions in butter. Add soup and mushrooms. Mix and pour over chicken in a casserole dish. Top with Cheddar cheese and bake until bubbly. Serve over noodles.
Beat together margarine and sugar with a spoon. Beat in egg, oil and vanilla. Combine flour, sugar, baking soda, cream of tartar and salt. Stir into margarine mixture. Chill dough 1 hour or until easy to handle. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Flatten to 1/4-inch with the tines of a fork, dipping fork in sugar. Bake at 375° for 6 to 8 minutes. Makes 40 cookies.
Mix all ingredients together; turn out onto floured surface. Shape as you would biscuits; bake for 12 minutes at 450°. Makes about 13 scones.
Beat ingredients at medium speed with electric mixer. Makes 3 cups. Serve with slices of apples, oranges, pineapple or strawberries.
Place pie crust on bottom of dish and bake. Mix together peaches (with syrup), sugar, nutmeg, butter and vanilla. Pour into baked crust. Cover top with another crust or strips of crust. Sprinkle top with sugar. Bake at 350° until done.
Preheat oven to 250°. Lightly spray a 10 x 15-inch jelly roll pan with nonstick vegetable coating. Set aside.
Beat first 4 ingredients in large bowl until fluffy. With mixer on low, gradually beat in flour just until blended. Divide dough into thirds. Shape each into 10-inch long roll. Wrap and freeze 12 hours. Heat oven to 350°. Slice frozen dough in 1/4-inch thick rounds, place 1-inch apart on ungreased cookie sheet. Bake 11 to 13 minutes or until light brown.
Cream Spry, sugar and eggs. Add flour, salt, soda, milk and vanilla; mix well. Stir in chocolate chips and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine all dry ingredients. Add other ingredients, mixing with a spoon (NOT A MIXER). Pour into three 8-inch round pans (wax paper lined). Bake at 350° for 30 minutes. Remove from pans and cool completely.
Simmer raisins and water 5 to 7 minutes. Beat egg yolks, sugar and flour until light and creamy. Carefully and slowly add to raisins. Cook, stirring constantly, until filling thickens, 4 to 5 minutes. Remove from heat; add margarine and cool slightly. Pour into shell.
Combine all vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into dish. Bake, covered, 30 minutes at 350°.
Melt shortening in large skillet. Add beef, onion and garlic. Cook until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and simmer 2 to 2 1/2 hours.
Peel and cube eggplant. Boil until tender. Drain. Saute onion, garlic, parsley, celery and meat until the meat changes color. Add eggplant, milk and cheese. Mix well. Pour in baking dish and top with bread crumbs. Bake in 350° oven for 30 to 35 minutes.
Mix cake batter according to package directions. Pour into 2 greased 13 x 9 x 2-inch baking pans. Bake at 350° for 15 minutes or until done. Cool.
Melt butter in baking dish. Beat eggs with salt, pepper and Worcestershire sauce. Add crab meat, crumbs and milk. Bake at 400° for about 45 minutes.
In large stock pan, place oil and heat on medium heat. Add meat, onion, celery and garlic. Cook until meat is browned and onions are clear. Add all ingredients. Cover and bring to a boil. Turn down heat and simmer for 1 1/2 hours. Freezes well.
In mixing bowl, add corn meal and salt. Slowly add enough water to make a medium-soft dough. (More water if you like soft dumplings and less if you like hard ones.) Pat 2 or more tablespoons of the dough between both hands. Place in a pot of cooking greens, chicken or whatever you want to put dumplings in. After they cook for about 12 minutes on top of greens, stir further down and let cook about 10 to 12 minutes longer.
Melt chocolate. Add peanuts and pretzels. Stir until coated. Pour and spread onto wax paper. After mixture hardens, break into pieces.
Having a stock of crepes on hand in your freezer can be a life-saver at times. In an emergency, you can turn out a gourmet dish in a jiffy. Fill with almost anything and top with a good sauce and with a salad the meal is a success.
Peel and slice potatoes and set aside. Brown chops. Spread potatoes in a baking dish and lay chops on top. Pour in soup and milk. Cook at 350° for 45 to 60 minutes or until chops and potatoes are tender. Serves 6.
Brown ground beef, drain off excess fat. Add beans, mustard, ketchup, brown sugar and onion. Mix well. Pour into a baking dish. Lay bacon strips over top of beans. Place into 350 degree oven for 30 minutes.
Brown ground beef and drain. Add sauce. Put some sauce on bottom of pan, then layer of noodles. Mix cottage cheese, eggs and Parmesan cheese, then layer with sauce and noodles. Alternate layers again. Top with sauce, then Mozzarella cheese. Pour hot water in and cover. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Saute onions in 1 tablespoon margarine. Melt remaining 4 tablespoons of margarine in a large saucepan. Add flour, stirring until completely dissolved. Add milk, salt and pepper. Stir continuously until all ingredients are blended and mixture begins to thicken. Add sauteed onions, potatoes and ham with the thickened sauce; stir gently to combine. Place mixture into greased casserole dish and top with buttered bread crumbs. Place casserole on cookie sheet or in a baking pan to prevent spillage during baking. Bake until it begins to bubble around the edges, approximately 40 to 50 minutes.
Bring to boil and pour over cold cucumbers packed in sterilized jars setting in boiling hot water. Seal immediately. Leave sitting in hot water to make sure they seal.
Melt cream cheese over low heat. Add remaining ingredients. Pour into ovenproof dish and bake at 350° until bubbly (about 30 minutes).
Preheat grill for 10 minutes. In 8-inch square grill safe baking dish, combine celery, mushrooms, tomato, butter, salt, basil and pepper. Stir. Place dish on cooking grid. Arrange chicken bone side down on cooking grid beside vegetables. Sprinkle chicken with seasoned salt. Grill at medium with hood closed for 5 minutes. Turn chicken over and sprinkle with seasoned salt. Stir vegetables. Grill with hood closed for 5 minutes longer. Arrange chicken on vegetables. Cover. Bake using indirect medium heat with hood closed until meat near the bone no longer is pink, about 40 minutes. Serves 4.
Cook chicken; remove all skin, bones and fat. Cut into bite size pieces. Add vegetables. Mix broth and soup together; pour over chicken and vegetables. Mix flour, salt, pepper and milk. Put chicken mixture in bake dish. Pour batter over top; slice margarine and place on top of batter. Bake for 30 minutes at 375°, or until dough is done.
Heat oven to 325°. Grease pie plate. Mix apples and spices; turn into plate. Beat remaining ingredients until smooth. Pour over apples. Top with Streusel.
Combine all ingredients in large pot. Simmer 1 to 1 1/2 hours; cool. After cooking brisket, slice 1/2 to 1-inch thick. Pour sauce over meat; place in heavy-duty foil before adding sauce. Wrap securely; place on low coals for 30 minutes to 1 hour. Serve.
Heat oil in deep fryer to 375°. Using doughnut cutter, cut holes in biscuits. Drop into deep fryer until golden brown. Remove and drain on paper towels. Cool about 2 minutes and roll in powdered sugar. Serve warm or cold.
Make well in cake mix; add eggs and oil. Stir well. Add Jack Daniels and mix well. Dough will be thick (stiff). Make balls; roll in powdered sugar. Put on greased cookie sheet. Flatten. If you like, put half a walnut or pecan or glaced cherry in center. Cook at 350° for about 15 minutes or until done. Makes about 55 cookies.
Place chicken pieces in baking dish. Pour 3 cups chicken broth (your choice preparation) over and bake at 350° until done.
In large skillet over medium heat, cook and stir green onion and garlic in margarine and oil 1 minute; add shrimp. Cook and stir until shrimp are pink; add lemon juice and salt and heat good.
Cook beans in 2 pints salted water. Should not be completely well done. Drain and cool. Rub the salad bowl in which you want to prepare the dressing with the sliced garlic clove. Add all ingredients except the vegetable oil to the bowl. Mix carefully. Stir in vegetable oil slowly until the dressing becomes thick and smooth. Add beans and toss carefully. Place covered bowl, for at least 1 hour, in the refrigerator before serving. Decorate with a few parsley leaves. Serves 4.
Mix milk and lemonade together. Fold in Cool Whip. Pour into pie crust and freeze. Serve frozen garnished with Cool Whip. Limeade may be substituted for lemonade if you prefer.
Saute onions and garlic in butter until tender. Add tomatoes, tomato sauce, water, horseradish, basil and oregano. Simmer for 20 minutes or until slightly thickened. Stir in shrimp and cook 10 minutes longer. Serve over rice.
Let stand in refrigerator overnight. Bake at 350° for 1 hour.
Wipe mushrooms to remove any soil. Heat vinegar, oil, garlic, salt, parsley, mustard and sugar to boil. Add mushrooms. Simmer 15 minutes. Allow to cool in liquid. Then refrigerate several hours, stirring occasionally. Drain and serve with cocktail picks.
In casserole dish, crumble corn bread and biscuits. Add onion salt, celery, eggs, sage, black pepper and cream of chicken soup. Mix well, then tear chicken into pieces and mix with the other ingredients. Bake at 350° for about 1 hour.
Thaw frozen fish. Cut into serving size pieces. Pat dry with paper towel. Cut potatoes into uniform strips slightly larger than French fries. Fry a few at a time in deep hot fat (375°) until golden, 5 to 6 minutes. Remove. Drain and keep warm.
In saucepan, bring shortening, sugar, molasses and salt to a slow boil until sugar melts. Cool. Add eggs after mixture cools. Add flour, spices and soda/vinegar mix. Dough will be stiff. Roll out very thin (about 1/8-inch thickness). If dough sticks, add small amounts of flour to board, pin or hands to keep from sticking. Bake at 350° about 7 to 8 minutes. Cookies should be very thin and crispy. Flavor will improve as they are stored in tins.
Cream butter and sugar together. Add eggs and vanilla and beat until light and fluffy. Mix dry ingredients together and mix well into creamed mixture.
Mix well. Drop onion into batter and drop into hot grease; fry until brown. Remove and serve.
Mix corn, flour and sugar until well coated in an 8 to 10-inch casserole dish. Pour egg and milk mixture over this until well mixed. Bake in preheated 350° oven for 45 minutes to 1 hour, stirring every 10 to 15 minutes. Serve as side dish.
Combine crumbs, sugar and butter in medium bowl and mix well. Pat into bottom and sides of 9-inch spring-form pan. Refrigerate until ready to use.
Beat butter and sugar to a cream. Add beaten eggs, vanilla, flour and baking powder. Roll out thin. Bake at 375° for 8 to 10 minutes.
Crumble cake mix with eggs. Cook pudding as directed on package. Pour hot pudding on crumbled cake mix and mix together. Stir in package of chocolate chips.
Pour milk, soup, chicken broth and eggs over crumbs. Add chicken. Pour into well-greased baking dish. Bake 1 1/2 hours at 300°. Cut into squares. Cover with sauce.
In a pan mix the first 3 ingredients; add the remaining ingredients and mix thoroughly. Cook on medium heat until dough is the right thickness for use (about 3 to 5 minutes). Remove from pan as soon as possible. "Work" or knead it a little by hand until it feels like play dough. Store in plastic bag at room temperature.
Cream together the cream cheese and sugar. In another bowl combine pineapple, nuts, bananas and strawberries. Mix all well and add Cool Whip gently. Freeze before serving. Place in refrigerator for 1 or 1 1/2 hours before serving.
Place all ingredients in crock-pot. Cook on low approximately 6 to 7 hours. When done, flake meat apart and stir. Serve on hard rolls with Mozzarella cheese. Tastes just like the beef sandwiches at Portillo's. Great and easy for the working mom.
Drain liquid from the water chestnuts and the bean sprouts and add to the salted water in which the egg noodles are being cooked. Cook egg noodles as directed on the package. Drain. Place layer of egg noodles in bottom of a buttered 2-quart casserole dish. Cover with 1/3 of the oysters.
In a large skillet melt butter. Cut each onion into 1/2 and add to butter. Saute until light brown. Sprinkle in flour and stir. Add water, vegetable, bouillon and spices. Bring to boil. Cover and cook for 20 minutes. Then add white wine. Turn down to simmer. In individual bowls, put in a thick cube of Italian bread, the soup and then sprinkle with Jarlsberg cheese.
Mix sugar and cocoa together. Add butter and mix. Add eggs, one at a time, beating after each one. Add flour, baking powder and salt. Last, add vanilla and nuts. Spread thin in jelly roll pan. Bake at 350° for 15 to 20 minutes. Cool, cut in finger lengths and roll in powdered sugar. Keeps fresh in a tin container.