HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine candy bars and butter in heavy saucepan; cook over low heat until melted, stirring constantly. Combine sugar and shortening; beat until creamy. Add eggs and continue beating until light and fluffy. Combine flour and salt; combine buttermilk and soda. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in vanilla and candy bar mixture. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until tested done.
Preheat oven to 425°. Line a baking sheet with foil and lightly grease the foil. Cut potatoes lengthwise into 1/2-inch thick wedges. Melt the butter on the stove top or microwave.
Combine cream cheese, nuts and garlic. Add a small amount of mayonnaise. Do not get mixture too thin. Spread each side of slice of ham with mixture; roll as for jelly roll. Chill thoroughly. Cut into slices. Serve each slice on round cracker, if desired.
Combine cucumbers, onions, green peppers and whole garlic. Add salt. Mix well and cover with cracked ice. Mix thoroughly. Let stand 3 hours. Add ice, if needed. Drain well. Remove garlic.
Drain oysters. Pat dry with paper towels. Arrange oysters in 12 x 8 x 2-inch glass baking dish. Top with layers of green onion, 1 cup parsley and cracker crumbs. Combine next 4 ingredients, mixing well. Pour evenly over cracker crumbs. Bake at 350° for 30 to 35 minutes. Yield: 12 servings.
Brown ground chuck, stirring to a crumble; drain well. Wipe skillet out with paper towel. Return meat to skillet. Layer potatoes, carrots, onion, green pepper and tomatoes over top. Sprinkle with pepper and salt. Cover and cook in oven at 350° for 45 minutes. When done, sprinkle Parmesan cheese over top if desired.
Brown meat with onion and celery. Drain well. Add rest of ingredients. Cook 30 minutes.
Mix all ingredients together in a bowl; cover and put in refrigerator to cool. Great with chips and vegetables. Enjoy!
Remove tortillas from refrigerator. Set aside. In a large nonstick skillet, place chicken, taco seasoning and water. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in salsa and black olives. Heat tortillas according to package. Keep well covered, until used. Divide and spoon refried beans onto tortillas. Top with chicken, cheese, lettuce and tomato. Fold or roll up and serve immediately. Makes 10 burritos.
Mix everything together and pour into greased baking dish; sprinkle with paprika. Cover and bake for 45 minutes in a 400° oven.
Cook the Jell-O, water and crushed pineapple. Cool. Add cottage cheese, sour cream and nuts. Chill until set.
Preheat oven to 350°. Butter a 1-quart casserole dish. Put raisins in a small microwave-proof bowl; add a little water. Microwave on High for 50 to 60 seconds; set aside. In a medium bowl, lightly beat eggs. Add raisins and water, rice, vanilla, sugar and milk. Stir thoroughly. Add enough additional milk to make mixture loose. Pour into prepared pan. Sprinkle with nutmeg. Bake in water bath for about 50 minutes or until knife inserted in center comes out clean.
Grate entire orange (including peel) in a food processor until finely chopped. Add apple and continue grating, then add cranberries. Grate until a chunky sauce forms.
Mix first 3 ingredients together. Press into 9 x 13-inch pan. Mix cheese and powdered sugar; fold in Dream Whip after beating. Pour over crumbs and top with cherries.
Sift together flour, sugar and salt. In a saucepan, combine butter, oil, water and cocoa. Cook, stirring to blend, and bring to a boil. Stir in flour mixture. Stir soda into buttermilk and add with eggs and vanilla. Blend until smooth.
Combine okra, onion, salt, pepper, water and egg; mix well. In another bowl, combine flour, corn meal and baking powder, add to okra mixture. Form into patties about the size of a silver dollar and fry in just enough shortening to keep from sticking.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, egg and butter to dry mix. Stir until moist. Add blueberries. Spoon batter into 12 to 15 paper-lined or greased muffin cups. Bake at 400° for 20 to 25 minutes. Serve warm.
Mix cinnamon and sugar; save 1/2 of this mixture. Put other 1/2 in large bowl with lid. Cut dough into quarters. Put 1/2 into bowl with lid and shake. Put pieces in buttered Bundt pan. Do the same with second half of dough. Melt margarine over low heat and add saved sugar mixture . Cook for a few minutes, then pour over dough. Bake in 375° oven for 20 to 25 minutes. Invert on plate and remove Bundt pan. Let cool. Just pull a piece off with fingers.
Heat oven to 400°. Wash, peel and dice potatoes. Boil in lightly salted water until done. Drain potatoes and put in a slightly greased casserole dish. Melt margarine in a double boiler. Add flour and evaporated milk. Heat to boiling, stirring constantly. Add salt and pepper. Pour over potatoes and top with grated cheese. Sprinkle bread crumbs over casserole. Bake in a 400° oven for 20 to 30 minutes.
In large bowl, add 2 cups of the flour, sugar, salt and warm oil, blending well. Stir in the hot water and yeast and beat with a spoon until mixture is smooth and satiny. Slowly add 3 cups more flour, mixing until dough pulls away from sides of bowl. Cover with warm wet dish towel and let stand for 10 minutes. If you do not have dough hooks on your mixer to knead dough for 10 to 15 minutes until smooth and satiny, then knead the dough on a lightly floured surface until smooth and satiny, for about 10 to 15 minutes. Place the kneaded dough into the lightly greased bread pans to rise in a warm place for about 1 1/2 hours or until doubled in size. Bake at 375° for 40 to 45 minutes or until loaves sound hollow when tapped and are golden in color. Remove from pans immediately. Then brush tops with melted butter.
Shake rabbit in a paper bag with flour, salt and pepper. Heat a heavy skillet with lid that will just hold the rabbit pieces. Add lard or oil, turn heat to medium, add rabbit and brown on all sides. Add more fat, if needed.
Butter a 13 x 9 x 2-inch pan. In large saucepan over low heat, melt butter. Stir in cocoa and marshmallows. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth and well blended. Continue cooking and stirring for 1 minute. Remove from heat. Add cereal; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into prepared pan. Cut into bars. Makes about 24 bars.
Mix all ingredients and place on favorite bread. Makes 1 1/2 cups of filling (4 sandwiches).
In a large bowl, combine sweetened condensed milk and lemon. Stir in cranberry sauce, pineapple and nuts. Fold in whipped topping. Spread in 9 x 13-inch baking dish and freeze until firm. Remove from freezer 10 minutes before cutting into squares. Serve on lettuce leaves and return any leftovers to freezer. Serves 15.
Mix flour with water until lumps are gone. Put all ingredients in a crock-pot. Cook on low heat for 6 to 7 hours or until ingredients are tender.
Use small marshmallows or cut large ones in quarters, put in a bowl and add water. Add Eagle Brand condensed milk, nuts and dates; blend well. Add cracker crumbs and blend well. Form into small balls about the size of a walnut. Roll each in cracker crumbs. Chill before serving.
Cream Crisco and sugar until smooth. Add eggs, one at a time, beating after each. Beat well. Sift dry ingredients together. Add alternately with milk. Beat well. Add flavorings. Beat 4 minutes. Pour into a well-greased and floured tube or Bundt pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes.
Beat the 1 egg and mix the first 3 ingredients together. Pat into bottom of 9 x 13-inch pan. Beat the next 2 eggs and mix with confectioners sugar and cream cheese. Pour over cake layers and bake at 350° for 30 minutes. Needs no icing. Serves 24.
Combine dry ingredients. Combine the rest of the ingredients and add to dry ingredients. Bake in greased muffin tins at 375° for 15 to 18 minutes. Remove from tins immediately and cool on racks. Makes 20 to 24.
Mix all ingredients together. Bake in greased dish approximately 1 hour at 375°.
Combine sugar, horseradish and lemon juice; boil for 2 to 3 minutes. Brush on ham steaks and grill. Watch carefully, they burn easily. Tasty!
Preheat oven to 350°. Brown beef and onion. Add taco sauce and water. Cook according to directions. Reserve. Spray an 11	x 7 x 2-inch dish or pan. Layer refried beans, taco mixture and olives. Bake for 30 minutes. Top with cheese. Pop in oven until cheese melts. Garnish with Doritos, tomatoes, lettuce and sour cream.
Cook pasta until done but firm. Rinse and pour into bowl. Stir in eggs, celery, scallions and enough yogurt or mayo to make a creamy mixture. Season to taste with salt.
Slice potatoes and onion. Cut 2 pieces of foil 16-inches long. Spread small amount of butter on bottom piece of foil. Layer onion and potatoes. Have onion in top and bottom layers. Slice remaining butter and dot across top. Cover with foil. Fold edges in several times to seal. Bake over indirect heat on grill for 30 minutes. Turn halfway through. (My grill controls are high and low; use high with the package over the center.
Cut off the rounded bottom of a radish so that it is flat on the bottom. Make two slits on the radish. Cut the piece that you cut off in half. Stick the pieces in the slits for ears. Poke holes for eyes. Make a slit for a mouth.
Place milk, ice cream and vanilla in blender. Blend on high speed for 3 seconds. Stir. Blend on low speed until smooth or about 5 seconds. Add chocolate chips and blend on low speed 3 seconds. Makes 2 servings, 1 cup each.
Drain spinach well and squeeze to remove excess moisture. Combine spinach with remaining ingredients. Shape into 3/4-inch balls and place on lightly greased cookie sheet. These can be made ahead and frozen and then baked. Can be made in blender. Taste like they are made with sausage. Bake at 325° for 15 to 20 minutes. Yields about 100.
Mix together mayonnaise, honey and lemon juice. Add poppy seed as desired. Serve over fruit.
In a large plastic bag, mix all dry ingredients. Remove skin from chicken and coat chicken by shaking a piece at a time in bag. Put chicken in a roasting pan that has been coated with oil. Drizzle melted butter over chicken pieces. Bake 45 minutes to 1 hour at 400°.
Blend all ingredients in a large bowl. Then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for about 45 to 55 minutes. Cool right side up for 25 minutes. Remove from pan.
Combine dry ingredients in a bag. Moisten potatoes in water and shake in bag to coat. Melt butter in a baking dish; place potatoes in a single layer. Cover and bake at 375° for 1 hour. Turn after 30 minutes. Remove cover at end to brown.
Combine all ingredients; simmer 20 minutes, stirring occasionally. Store in the refrigerator.
Cream shortening and butter; add milk and confectioners sugar, 1/2 cup at a time, mixing constantly. Add 1 tablespoon milk and more if needed.
Mix all together; roll out and cut in circles. Put in refrigerator to cool. After cooled, dip in chocolate with paraffin and put on wax paper. Return to refrigerator to cool. Enjoy.
Beat well in large bowl, oil, sugar and eggs. Add rest of ingredients. Bake at 350° in a 13 x 9 x 2 pan for 50 to 55 minutes. Glaze.
Melt butter, water and caramels together in microwave. Add Cocoa Krispies and cashews. Mix all together. Wait 1 minute, then add chips. Press in a greased 13 x 9-inch baking dish. Cool and cut into squares.
Mix together ground beef and soup mix. Brown and drain. Combine all ingredients and slow cook in a crock-pot.
Heat oven to 350° or 325° if using a glass baking dish. Saute sausage; drain well. Beat eggs with milk, salt and mustard. Layer in a 9 x 13-inch baking dish: first cubed bread, second add sausage and third cheese. Pour egg mixture over top. Do not stir! Cover with foil and refrigerate overnight. Remove dish from refrigerator for 30 minutes before baking. Bake, uncovered, for 45 minutes.
In skillet, fry finely chopped bacon, onion, pepper and celery; brown. Add beans (canned), sugar, dash of catsup and tomato paste. Put into casserole; bake at 350° for 1 hour.
Add cauliflower, olive oil, garlic and butter to large skillet. Brown cauliflower over medium heat until browned on same sides but still a bit crisp. Place cauliflower in bowl; set aside. Add onions to skillet and more oil if needed. Cook until wilted and slightly browned. Add tomatoes to onions. Heat. Add cauliflower, salt, pepper and red pepper to taste. Cook for 5 minutes. Do not overcook! Cook linguine. Add to skillet or put into large bowl with cauliflower mixture and toss. Serves 6. Pass the cheese.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350 degrees for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired cut into squares. 16 brownies.
Mix all ingredients, except bread, together in bowl. Crumble bread up in baking dish and pour mixture over bread. Put in oven and bake at 350° for 1 hour. Take out and cool or eat warm, if desired.
Soak limas overnight and drain. Add fresh water to cover beans. Cook until soft. Add ingredients; simmer all day. (Must be sweet enough.)
Toast bread. Spread with mayonnaise. Place 2 slices turkey, 1 slice tomato, 3 slices bacon and 2 lettuce leaves on each of 6 slices toast. Cover with remaining toast; cut diagonally into fourths. Serves 6.
Poaching Liquid: In a wide frying pan, combine water, white wine, carrot, onion, bay leaf, black peppers, allspice, salt, thyme leaves and parsley. Cover and simmer 15 minutes. Lay chicken pieces in poaching liquid. Cover and gently simmer until chicken is just pink in center (cut gash to test), about 7 to 10 minutes. With a slotted spatula, lift chicken from pan. Cool, then cover and chill. Reserve poaching liquid.
Combine biscuit mix, milk and butter in large bowl, stir until blended. Refrigerate 30 minutes. Divide into two portions. Roll out one portion on floured surface, spread with 1/2 sausage and roll up. Repeat with second portion. Place in freezer until hard enough to slice. Bake at 400 degrees for 15 minutes or until brown. Makes 48 appetizers.
Beat eggs until well mixed. Add sugar that has been mixed with flour (to avoid lumps). Add remaining ingredients. Mix well. Pour into a casserole dish. Bake at 400° approximately one hour or until firm in center.
Soak sliced apples in 2 cups water, 1 tablespoon vinegar and 1 tablespoon salt; cover. Mix cream cheese, sugar and vanilla until blended. Place on serving dish. Top with caramel and nuts. Pat apples dry and arrange around dip.
Mix sugar and flour; add beaten eggs. Add molasses, water and chopped nuts. Mix thoroughly. Pour into unbaked pie shell and top with strips. Bake at 325° until set good and crust is light brown.
Mix all ingredients in a crock-pot and cook for at least 1 hour. Keep hot and serve with tortilla chips.
Mix. Drop by spoonfuls and spread with a fork. Bake at 350° until when pressed with finger dents lightly. M-m-good.
Heat and stir first 3 ingredients together until sugar is melted. Cover and cook 3 minutes. Uncover and cook until hard stage is reached when dropped in cold water.
Combine sugar, eggs, water and oil. Add dry ingredients; mix well, while adding apples and nuts. Pour into greased and floured pan (13 x 9-inch). Sprinkle butterscotch morsels over top of batter. Bake at 350° for 1 hour.
Boil sugar and water until sugar dissolves. Cool. Stir in cranberry, pineapple and orange juices. Chill. Just before serving add the Sprite or 7-Up. I always double this recipe several times if we are having guests.
Cream shortening and sugar. Add egg and milk. Add flour, baking powder and salt. Add cornmeal, stirring only enough to mix. Fill 2/3 full and bake 25 minutes at 425°. Makes 1 dozen.
In a skillet, cook beef until no longer pink; drain. Stir in 1/2 c. sauce and 1 c. cheese. Warm tortillas according to package directions. Spread 1/2 c. sauce in a 13 x 9 x 2 inch baking dish. Spoon about 2 tablespoons meat mixture down the center of each tortilla. Roll up and place seam-side down in baking dish. Top with remaining sauce and cheese. Bake at 350° for 20 minutes or until cheese melts. Yield: 10-12 enchiladas.
In medium saucepan, combine 1/3 cup sugar with cornstarch and salt. Blend in milk, then egg yolks. Cook and stir over medium heat until thickened and bubbly. Don't overcook. Remove from heat; stir in butter and vanilla. Cool to room temperature. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold into egg yolk mixture. In pastry shell, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and extra banana slices. For a quick and good garnish, use a whipped topping.
Cut vegetables into 4-quart pan. Measure 7 cups of water. Bring to a boil. Add dry soup mix. Stir; cover with heat lowered and simmer until vegetables are soft.
Brown meat with onion. Add spices. Drain. Combine tomato sauce, paste and one cup of water. Add spice to taste and boil. Combine with meat. Cook noodles, drain and run cold water over them.
Whip the orange peel, butter and cream cheese. Stir in orange pieces and honey. Refrigerate at least 2 hours. Makes the equivalent of 1 pound of butter or margarine.
Use an angel food cake pan. Mix all ingredients together. Pour into pan. Cook for 10 to 15 minutes in microwave. Let stand 5 minutes. Enjoy.
Cook onion and meat until brown. Cook noodles; drain. Mix with all ingredients. Spread grated cheese on top. Bake for 30 to 40 minutes at 325°.
Preheat oven to 350°. Cut spinach into Feta cheese. Place cheese and spinach mixture in center of chicken breast. Fold sides of chicken to overlap. Place fold down in 9 x 13-inch baking pan. Put 1/4 tablespoon butter on each breast. Bake for 30 minutes. Baste once or twice before baking.
Cook slowly, stirring it almost constantly until it thickens. Spray on top ground cinnamon.
In large frypan, cook chicken or pork in small amount of oil or spray, about 1/2 hour. Add cut up celery and onions with liquid from one can of sprouts; cook about 15 minutes. Add sprouts and cook about 10 minutes. Mix cornstarch in other liquid from bean sprouts. Add to chow mein mixture and cook until thickened. Serve with rice and chow mein noodles.
Cream butter, margarine and sugar until fluffy. Add vanilla and mix well. Gradually beat in flour. Then add chips and mix well. Drop by rounded teaspoonful on ungreased cookie sheet and flatten with a fork. Bake for 15 minutes at 350°. Sprinkle with powdered sugar when cool.
Bone and skin chicken breasts. Line casserole with chipped beef. Roll a slice of bacon around each chicken breast and put into casserole on top of the chipped beef. Mix together cream of mushroom soup and sour cream. Spoon over chicken pieces. Bake in uncovered casserole at 275° for 2 1/2 hours. Very good for dinner party.
Cream margarine and sugar, then add eggs, one at a time, beating well after each egg. Add flour (about 1/2 cup at a time). Add flavorings.
Mix sugar and milk in saucepan. Boil 3 minutes. Stir in morsels and almond extract. Chill 45 minutes. Shape into 1-inch balls. Roll around in the nuts.
Make cake as to directions plus 3 tablespoons creme de menthe in 13-inch pan. Cool. Spread fudge over cake. Mix 3 tablespoons of creme de menthe in Cool Whip, then frost cake.
Mix all ingredients well and cook on low heat. Cook for 1 hour, it will take 45 minutes for mixture to start boiling. Test in cold water until mixture forms a soft ball by dropping a small amount in cold water. Remove from heat and add vanilla (1 teaspoon). Sprinkle countertop with cold water and pour candy on the counter, a little at a time. Move the mixture back and forth with a wooden spatula, until mixture is white in color, creamy and will become thick in consistency. Refrigerate overnight, having made fondant into small balls (size of a piece of candy) using cornstarch on your hands. Coat candy balls with melted sweetened chocolate.
Dissolve Jell-O in boiling water in a 9 x 13-inch pan. Stir in remaining ingredients and refrigerate.
Cook broccoli according to package directions. Cook onions and celery in small amount of butter until tender. Drain broccoli. Mix celery, onions, Cheez Whiz and soup together. Add rice and mix well. Pour in casserole dish. Top with grated cheese. Cover. Bake in oven at 350° until heated through and cheese is melted.
Let ingredients stand at room temperature until soft. Mix on high until completely blended. Refrigerate overnight. Form into balls and roll in chopped nuts.
In a large pan, bring water, salt and oil to a rolling boil. Add macaroni (stir several times during cooking). Boil until macaroni is tender (not mushy). Drain. Add oleo, cheese and soup. Cover until melted. Add milk. Mix well. Pour into a 9 x 13-inch pan. Bake at 400° for about 15 minutes or until slightly brown around edges.
Blend cake mix and jello. Add oil and milk; beat. Add one egg at a time and beat until all eggs are used and well beaten (about 4 minutes). Fold into the batter the coconut, berries and nuts. Pour into 3 cake pans and bake at 350° for 25 minutes or until done.
Place water, potatoes, carrots and celery in small saucepan. Bring to a boil, reduce heat and cook until vegetables are barely tender, about 12 minutes. Reserve vegetables and cooking liquid. Saute onion in butter in small Dutch oven over medium heat until transparent, about 5 minutes. Stir in flour until smooth. Cook and stir one minute. Gradually whisk in stock, add milk and salt. Cook, stirring constantly until mixture thickens and boils for 1 minute. Stir in cheese and baking soda. Add reserved vegetables and cooking liquid. Heat over medium heat just until soup is very hot. Remove from heat, season to taste with pepper. Sprinkle with paprika and parsley. Yields 8 (1-cup) servings.
Mix all ingredients at one time with electric beater until eggs are well beaten. Preheat oven to 350° and bake for 1 hour in tube pan.
Put oil in shallow baking pan. Place sliced tomatoes and onions in oil and stir to coat with oil. Sprinkle with sugar, then a good layer of cheese. Last add crumbs over top. Bake at 350 degrees for 1 hour.
Dissolve yeast in lukewarm water. Melt margarine. Pour over sugar. Mix yeast, egg and add flour. Fill muffin pan 2/3 full. Let rise and bake.
Cook together for approximately 15 minutes. When mixture starts to boil, seal in hot jars.
Put in large cooking pan. Bring to a boil. Reduce heat to simmer. Cook, covered, until vegetables are tender. Can substitute canned vegetables instead of fresh.
Dissolve sugar, jello and Kool-Aid in the boiling water. Add 1 1/2 gallons cold water, plus juices. Mix well. Refrigerate. At serving time, add chilled ginger ale.
Combine dry ingredients. Add water, oil, vinegar and vanilla. Beat with wire whip. Bake in 9 x 9 x 2-inch pan in 350° oven for 35 minutes. This is a very easy, moist and quick cake.
Cream butter and shortening; gradually add sugar. Cream again. Sift together dry ingredients; gradually add to creamed mixture. Stir in nuts. Chill 1/2 hour. Shape into 1-inch balls. Place 2-inches apart on greased cookie sheet. Flatten ball to 1/3-inch with glass dipped in sugar. Bake at 350° for 12 to 15 minutes. Yield: 5 dozen.
Mix together and put in Bundt pan for 45 minutes to 1 hour at 325° to 350°.
Wash cucumbers and put in ice water until chilled. Remove; cut in long strips. Pack in jars with long strips of celery. Drain water from jar. Mix water, vinegar, sugar and salt and bring to boil. Pour over cucumbers in jars. Seal. Leave rings on jars. Serve later.
Roll veal slices in flour, salt and pepper. Heat Wesson oil in a large skillet; fry onion and green pepper until tender. Remove. Add veal; brown both sides. Pour off excess oil. Add soup mixed with water. Return the onion and green pepper. Cover; simmer 10 minutes, or until meat is tender. Sprinkle with cheese. Heat until melted. Makes 6 servings.
Mix ingredients together and boil until thick. Add butter after it thickens. Pour into a prepared pie shell and let set.