HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine crumbs, nuts and coconut. Add condensed milk and rum. Chill 4 hours or overnight. Shape dough into 1-inch balls. Roll in confectioners sugar. Re-chill mixture if it becomes soft. Flavor improves after 24 hours. May be refrigerated for several weeks.
Drain oranges well. Heat 1 bottle of ginger ale to boil. Add gelatin. Stir until dissolved. Add second bottle of ginger ale and lemon juice. Stir in vanilla and salt. Chill until syrupy. Fold in whipped cream, bananas and oranges. Place in a 7 x 11-inch pan or mold and chill until firm. Serves 8.
Cream the Crisco and sugar; add eggs and flavorings. Mix well. Add dry ingredients. Oil 4 cookie sheets as this makes 4 loaves longways. Divide dough into 4 parts and make loaves about 1 inch high. Bake 40 to 50 minutes at 350° until lightly browned. While still warm, slice 1/2 inch thick and place slices on cookie sheet and return to oven to crisp and brown slightly on both sides, about 10 to 12 minutes.
Stir flour, baking powder, baking soda and salt; set aside. In a large bowl, beat margarine and peanut butter until smooth. Beat in sugars, eggs and vanilla. Add flour mixture; beat well. Dough may be chilled for a few hours (optional). Shape into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Flatten with a fork which has been dipped with sugar. Bake at 350° for 10 to 12 minutes, or until lightly browned. Makes 5 dozen.
Combine all ingredients except cheese. Put half mixture in preheated oiled iron skillet; add about 1/3 of cheese. Pour rest of mixture and top with rest of cheese. Bake 35 minutes at 375°.
In large bowl, mix Ricotta or cottage cheese, 1 cup shredded Mozzarella, the egg, spinach, salt, pepper and oregano. Grease a lasagna tin or a 13 x 9 x 2-inch baking dish. Layer 1/2 cup spaghetti sauce, 1/3 of the noodles, and 1/2 of the cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1/2 cup (or more if you like) of Mozzarella cheese. Pour water around edges. Cover tightly with foil. Bake at 350° for 1 hour 20 minutes or until bubbly. Let stand 15 minutes before serving (8 portions).
Mix oleo, flour and nuts. Press in bottom of 13 X 9 pan. Bake at 350° for 12 to 18 minutes. Cool. Blend together cream cheese, powdered sugar and Cool Whip. Spread on cooled crust and refrigerate. Mix pudding and milk and put over the cream cheese mixture. Refrigerate. Cover with cool whip and nuts, if desired.
Blend together sugar, salt and flour. Add eggs and blend well; add remaining ingredients, mix thoroughly. Pour mixture into 2 greased 9-inch pie pans. Bake in 350° oven for 30 or 40 minutes or until coconut is brown. (Mixture will be loose and thin when poured, but will be firm when cooked.)
Brown meat in large skillet, stirring to break into bits. Drain. Add onions and green pepper. Saute several minutes to soften vegetables. Add tomato sauce, tomato paste, garlic salt, oregano and pepper. Bring to a boil, stirring. Reduce heat and simmer 10 minutes, stirring occasionally.
Crush 20 ounce package of Oreo cookies. Set aside. In a small bowl, mix 1/2 stick margarine, 8 ounces cream cheese and 1/2 cup powdered sugar. Set aside.
Mix the Jell-O powders, then add 3 cups of boiling cranberry juice and stir to dissolve. Chip the orange and the cranberries in a blender. Use the remaining 2 cups of cranberry juice to moisten the fruit as it is chopped. Add the fruit mixture, chopped apple and nuts to the Jell-O. Mix well. Pour mixture into serving dish and chill.
Beat butter, sugar and egg with electric mixer. Blend in flour, salt, baking powder and milk. Pour cherries into greased, shallow baking dish. Sprinkle with butter, tapioca and lemon juice. Spoon batter on top of cherries. Bake at 375° for 30 to 35 minutes or until done. Serve warm with milk or cream or ice cream.
Peel and slice potatoes and soak in water for 1/2 hour. Drain and arrange in deep baking dish in layers. Sprinkle each layer with flour, salt and pepper. Dot with butter. Pour milk over all and sprinkle with grated cheese if desired. Bake in 450° oven for 1 hour.
Cook macaroni. Cook eggs; chop. Chop onion, carrot and celery. Mix remaining ingredients together and add to macaroni.
Cook over medium heat, stirring constantly until thickened. Let cool, arrange bananas over gelatin. Combine dressing with whipped topping, (can use Cool Whip); spread over bananas. Yield: 12 - 15 servings.
Blend all ingredients together. Pour into pie shell. Bake in 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake an additional 30-35 minutes.
Mix all together and form into meatballs. Brown and drain. The meatballs cook up very easily and quickly in a microwave oven.
In a large bowl, combine egg, milk, 1 cup cheese, 3/4 cup bacon, bread crumbs and garlic and onion powders. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11 x 7 x 2-inch baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain and sprinkle with remaining cheese and bacon. Bake 3 to 5 minutes longer until cheese is melted. Let stand for 10 minutes before slicing. Makes 6 servings.
In 3-quart saucepan over low heat, heat cheese and margarine, stirring occasionally, until cheese is melted. Into another bowl, sift together sugar and cocoa. Gradually add sugar/cocoa mixture to melted cheese and butter, stirring until smooth. Add pecans and vanilla; mix well. Spread into greased 9 x 13-inch pan. Cover, chill and cut into squares.
Rinse squash and cut ends off. Slice or dice squash and cook in water with butter and salt until tender. Let cool and add onion, soup, sour cream and half of dressing. Mix well. Pour into greased baking pan. Sprinkle remainder of dressing on top of casserole until covered. Bake at 375° until top is golden brown and bubbly. Serves 10 to 12.
Mix first 3 ingredients together. Mix next four ingredients and add to dry ingredients. Mix buttermilk, oil and eggs. Add to mixture and stir until well mixed. Bake at 325° for 1 hour. While warm, pour glaze over cake. Wrap in tinfoil. Keep in refrigerator.
For filling, in a mixing bowl, beat eggs lightly with beater or a fork. Stir in corn syrup, sugar, margarine or butter and vanilla. Stir well. Stir in pecan halves.
Add in order and beat well together. Place in buttered loaf pan and bake at 350° for 45 minutes. Allow to cool.
Measure flour before sifting. Stir margarine just to soften. Mix in flour, sugar, egg yolks and half of milk. Beat for 2 minutes. Add remaining milk and vanilla and beat. Bake at 350° for 20 minutes.
Brown pork and drain. Mix all ingredients, except wrappers. Take a heaping tablespoon and roll in won ton wrapper according to package directions. Deep-fry until golden brown. Drain on paper towels.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients. Mix well. Cover and chill about 2 hours. Shape into 1-inch ball. Place on ungreased cookie sheet; flatten with fork dipped in sugar to form crisscross pattern. Bake at 350° for 9 to 11 minutes.
Cook broccoli according to package directions; drain well. Melt butter; saute onions until clear. Add flour and salt to taste. Stir well and cook for 1 minute on medium. Stir in milk, slowly. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in cheese. Continue stirring until cheese melts. Add cheese mixture to broccoli. Stir in beaten eggs. Bake for 30 minutes at 325°.
In large bowl, combine fruit. Add Pineapple Lime Dressing; stir gently to coat. Makes 8 servings.
Cream together 1/2 cup oleo and sugar. Add eggs, salt and yeast, then add warm milk. Add flour, 2 cups at a time. Do not knead. Grease top and cover. Let rise double, 5 to 6 hours. If in a hurry, use 2 packages of yeast. Roll out and spread with oleo, brown sugar and cinnamon. Roll like jelly roll and cut 1 inch thick. Place on greased pan. Let rise. Bake at 400° for 10 to 12 minutes until brown.
Put the vegetables in layers in a dish. Combine the mayonnaise and sugar and spread on top. Slice the eggs on top. Sprinkle grated cheese over all. Refrigerate overnight.
Dissolve yeast in warm water. Bring milk to almost boiling; add butter, sugar and salt. Cool. Add beaten eggs and yeast mixture. Add 3 cups flour. Add 3 more cups flour. Refrigerate overnight or for at least several hours. Divide dough into 3 parts. Roll out into large circle (dough approximately 1/8-inch thick). Cut into 12 triangular parts. Roll up and let rise. Bake at 350° for 10 to 12 minutes. Butter. Makes 36 rolls.
Boil chicken, debone and tear into small pieces. Pack back into pot. Add soup, broth, Ro-Tel, onion, cheese, chili powder and garlic salt. Cook on top of stove until cheese melts. Place a layer of chips in bottom of casserole dish. Pour mixture over chips; sprinkle cheese on top. Place in oven and bake at 350° until browns. Serve hot over fresh chips.
Fill a quart jar with whole, medium size cucumbers. Add pickling spice (being sure not to add more than two of the red peppers from spice), salt, horseradish, alum and vinegar. Fill jar with cold water. Seal and shake. Set aside for at least 6 weeks. When ready to use, wash cucumbers. Discard all juice and spice. Cut in chunks and add 1 cup sugar. Stir occasionally until sugar is dissolved; then put in refrigerator. Will keep indefinitely.
Place the blackberries in a 6 cup jar with a tight fitting lid. Add the vodka. Cover tightly and let stand at room temperature for 4 days, turning the jar over every day. Transfer the jar to the freezer and freeze for at least 2 days or up to 1 year.
Place first 9 ingredients in large skillet and cook until meat is brown and tender. Remove from skillet and place in 2-gallon pot. Add next 10 ingredients and cook for 45 minutes at low heat, stirring every 10 minutes. Add kidney beans and simmer for 15 minutes, stirring every 5 minutes. Serves 6. Preparation Time: 2 hours and 30 minutes.
Blend first 3 ingredients in bowl; add water. Stir until dissolved. Stir in lemonade. Chill until jelly like consistency. Fold in whipped cream. Pour into 4 cup ring.
Cook onions and garlic in oil until tender. Add tomatoes; cook over moderately high heat for 4 to 5 minutes. Add water, clam juice and seasonings; simmer for 20 minutes. Add potatoes; cook until done. Add fish fillets; simmer until fish flakes easily, about 8 to 10 minutes. Serves 6.
Cream butter or oleo and brown sugar. Add remaining ingredients. Spread on cookie sheet. Bake at 350° for 25 to 30 minutes.
Saute onion in	butter. Combine soups, broth and green chili. Add chicken pieces and beat well. In a large baking dish, place a layer of tortillas, a layer of chicken sauce and a layer of grated cheese. Repeat layers. Bake at 350° for 30 minutes.
In skillet, brown beef and onion in shortening. Stir to separate meat particles. Add soup and seasonings; simmer about 5 to 10 minutes, stirring now and then. Serve on buns.
Mix thoroughly all ingredients. May freeze in electric or hand freezer or put in refrigerator freezer until hard.
Mix all ingredients together, except for flour and zucchini. Add flour, one cup at a time. Stir in zucchini. Bake in greased loaf pans at 325° for 60 minutes. Makes 2 loaves.
Cook squash until done, then drain. Mix together cooked squash, onion, eggs, milk and Good Seasons Italian dressing mix. Add salt and pepper to taste. In bottom of casserole dish, line with Velveeta cheese and sprinkle with Parmesan cheese. Spread squash mixture on top of cheeses. Bake at 325° for 20 minutes. Sprinkle with bread crumbs and broil until brown.
Mix all ingredients; blend well. Keep covered in refrigerator until serving time. Shake well before using.
Cut steak into about 1-inch cubes. Brown steak in oil over medium heat until done. Add beef broth, garlic salt, ground ginger and green pepper. Reduce heat and simmer until crisp-tender. Combine cornstarch, sugar and soy sauce, stirring well; add to beef mixture. Bring to a boil. This will thicken fast; stir constantly. Remove from heat. Serve over rice.
Cook noodles according to directions; drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk. Cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13 x 9 x 2-inch pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, Mozzarella and about 1 cup sauce. Top with 3 more noodles, cooked ham and half of remaining sauce. Cover with remaining noodles and sauce. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through. Yields 8 to 10 servings.
Combine all ingredients in a blender; cover and process until drink is thick and slushy. Yields 4 cups.
Combine blueberries, banana slices, orange juice and dry milk in blender container. Process until smooth. Yield: 2 servings.
Preheat oven to 325°. Process first 6 ingredients with electric blender until smooth. Add melted chocolate chips. Process until smooth. Spoon batter evenly into 24 cups of mini-muffin pans lined with paper liners. Bake 15 to 18 minutes or until set. Let cool in pans. Cover and chill.
Combine lentils, bay leaf and water in a medium saucepan. Bring to a boil and cook, uncovered, 15 minutes or until lentils are tender, but still crunchy. Stir occasionally. Pour into colander and discard bay leaf. Drain well and let sit 5 to 10 minutes. Place lentils in a serving bowl and gently stir in celery, carrot, onion and parsley.
Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, beating until blended. Gradually add flour and cinnamon, beating at low speed until blended. Stir in oats, raisins, and pecans. Cover and chill dough 8 hours.
Give the automatic icemaker a rest, make a batch of flavored ice cubes. Place a strawberry, raspberries, mint leaves or citrus peel in each compartment of an ice tray. Fill with lemonade, Hi-C flavored drink, Kool Aid, cool tea, or fruit juice. Freeze. Then add to your favorite drink. Great fun for parties.
Combine all ingredients in a blender container. Cover. Blend until smooth, about 30 seconds. Makes 3 servings.
Preheat oven to 375°. Combine chicken and 2 tablespoons cheese in small bowl. Separate crescent dough into 8 triangles. Place about 2 tablespoons of chicken mix on wide end of each triangle. Roll up, starting at shortest point. Combine soup, milk and 1/2 cup cheese in saucepan. Heat until cheese melts. Pour half of soup mix into 8 or 9-inch square baking dish.
Mix the cake mix according to directions. Divide batter into two parts. To one part of the batter, add the melted butter and milk. Mix together and put into greased and floured 9 x 12 x 3-inch pan. Bake 25 to 30 minutes at 350°.
Cook apricots with 3/4 cup sugar and heaping tablespoonful cornstarch. Mix Bisquick, 3 tablespoons sugar, margarine and milk*. Bake at 400° for 20 minutes.
Fry bacon crisp; remove from pan. Add onion and brown. Add tomatoes, lima beans and crumbled bacon. Simmer about 10 minutes.
Cook and drain elbow macaroni. Add onion, green pepper, garlic salt and pepper to hamburger while browning meat. Drain well. Add hamburger mixture to macaroni and stir. Add tomato sauce or spaghetti sauce. Stir together. Add frozen corn or peas to hamburger mixture.
Fry bacon until crisp. Drain on paper towels. Brown onion in bacon fat. Add water and potatoes, cover and cook until tender. Add milk, seasonings and crumbled bacon. Stir and reheat. If mixture is too thick thin with milk.
Combine chicken broth, peanut butter and soy sauce; set aside. Stir-fry chicken and garlic in vegetable oil until chicken is almost done. Add frozen vegetables and sauce mixture. Stir-fry 5 to 7 minutes longer until thickened. Serve over prepared rice.
Preheat cooking oil 2 or 3 inches deep in a small pan. Drain all but 1/3 liquid from the salmon or tuna and set aside. Put salmon or tuna in mixing bowl and break apart until you have it in no big flakes. Add flour and egg. Use a dash of pepper but no salt. Add baking powder to the liquid and beat well with fork or whisk until frothy (this is an important step, do not skip). Pour into salmon and stir until well blended. Scoop about a teaspoon of the mixture at a time into the hot oil. Brown on both sides.
Grease and flour 2 (8-inch) layer pans. Sift flour with salt. Add sugar to shortening in large mixing bowl; cream at high mixer speed until fluffy. Blend in eggs. Add coffee to cocoa; add to creamed mixture. Gradually add sifted dry ingredients; blend thoroughly. Dissolve soda in water. Add to batter. Pour batter into pans. Bake at 375° for 30 to 35 minutes. Frost with desired frosting.
Combine beans, onion and 2 1/2 quarts of water in Dutch oven. Heat to boil. Simmer for 2 minutes. Cover and let stand for 1 hour. Add vegetable bouillon. Simmer for 2 to 2 1/2 hours, until beans are tender. Saute garlic in oil. Stir into beans. Stir in tomatoes with liquid, salt and cayenne. Heat to boil. Simmer for 30 minutes. Cover and refrigerate overnight.
Combine all ingredients except bread. Stir until mixed. Make a cavity in the center of the round loaf, arranging pieces around the edge to be used in dipping. Fill cavity with dip and enjoy!!
Combine first 4 ingredients. Sprinkle nuts on top to decorate, if desired. (Also, if wrapping with plastic wrap, nuts keep wrap from sticking.) Enjoy!
Mix together hot water and shortening and set aside. In large bowl, stir together sugar, salt, dry yeast and 5 cups flour. Add water mixture and beat 2 minutes with mixer. Add eggs, powdered milk and 7 cups flour. Beat well with mixer. Add 5 cups flour and mix well using bread hook on mixer. Turn on floured surface and knead well. Put in bowl and cover with towel. Let rise in warm place until double. Punch down and let raise again. Punch down and form into 6 loaves; raise until double. Bake 30 minutes at 350°. Remove from pan; brush tops with butter, cover with towel and let cool.
Cook and drain the broccoli. Place in buttered 11 x 9-inch baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Top with grated cheese. Mix bread crumbs with melted butter and sprinkle on top. Bake at 350° for 25 minutes.
Combine sour cream, cream cheese, mayonnaise and seasonings. Mix in crabmeat. Place in casserole dish. Top with Cheddar cheese. Bake for 25 to 30 minutes at 325°. Serve warm with crackers, Triscuits or rye bread.
Drain fruit cocktail. Mix next 4 ingredients together with fruit cocktail. Sprinkle coconut on top as garnish. Chill until ready to serve.
Mash squash. Add remaining ingredients, except crumbs; mix thoroughly. Place crumbs in bottom of casserole dish (reserve some crumbs for top). Spoon squash mixture on top of crumbs. Cover top with crumbs; dot generously with butter. Bake in a 350° oven for 30 to 45 minutes.
Mix well. Keep in refrigerator. Take a wine glass of this night and morning. This formula came from the Mayo Brothers Texas Clinic. Very good.
Saute onion and pepper in butter. Add remaining ingredients. Mix well and place in a lightly buttered casserole dish. Bake at 350° for 45 minutes. About 10 minutes before it is done, add 8 ounces grated Cheddar cheese and bake until cheese melts.
Preheat oven to 375°. Rehydrate hash brown potatoes per package directions and drain. Brown sausage and drain off grease. Press crescent rolls into 10 x 13-inch ungreased pan, making an edge all the way around. Sprinkle sausage and hash brown potatoes evenly over dough. Beat eggs and pour over all. Sprinkle with grated cheese. Bake in 375° oven for 20 to 25 minutes, until cheese is bubbly and bottom of crust is lightly browned.
Sift flour; combine with eggs, vanilla, baking powder, salt and sugar. Heat milk and butter in pan. Cool before adding to first mixture. Mix well all ingredients. Batter will be thin! Do not add flour. Bake for 25 minutes in a 350° oven in an 8 x 8-inch square pan.
Stir together salad dressing, soy sauce, ginger and red pepper; set aside. Heat oil in wok or heavy skillet over medium-high heat. Add chicken. Stir-fry 4 minutes. Add veggies and garlic. Fry 4 minutes or until crisp-tender. Stir in salad dressing mixture. Simmer 30 seconds. Serve over rice. Makes 4 servings.
Mix the first 4 ingredients together. Beat egg whites until thick and fluffy. Beat remaining ingredients together. Fold in egg whites.
Mix well - bake in greased muffin pans, 2/3 full at 400° for 25 minutes. Makes 18 muffins.
Saute onion in butter. Add rice, cinnamon and bouillon cube. Add water. Bring to a boil, then simmer for 20 minutes. If desired, use chicken bouillon instead of beef and do not use cinnamon.
Sift flour, salt and baking powder together. Beat egg yolks, then add milk and shortening. Beat in flour mixture with rotary beater. Fold in stiffly beaten egg whites. Bake on hot griddle, turning to brown both sides. Makes 24.
If chopped, the meat should be minced very fine, together with the pork fat or trimmed and blanched salt pork or bacon. Grate the potatoes, onions and carrots. Crush the dry biscuits or bread fine. Reserve 2/3 cup of bread crumbs. If you are using tomato paste, mix it with 3/4 cup water. Combine all ingredients and seasonings, except the butter and reserved bread crumbs; mix well.
Cut up meat and combine onion, garlic, salt and pepper in large pan; bring to a boil, reduce heat to simmer and cook for about 1 hour. Let cool and debone meat. Put into casserole dish and cover with barbecue sauce. Cover with foil and bake at 350° for 45 minutes. You can substitute chicken.
Cream together sugar and butter. Add egg yolks, 1 at a time. Add sour cream. Mix together flour and baking soda; add slowly. Add vanilla and lemon flavoring. Fold in egg whites. Bake at 350° for 1 1/2 hours.
Whisk vinegar with soy sauce, pepper and red pepper sauce in large bowl; gradually whisk in oil. (Can be made ahead. Cover and refrigerate dressing and vegetables separately up to 8 hours.) Add remaining ingredients and toss well.
In medium saucepan, heat water to boiling. Remove from heat; add remaining ingredients. Cover and let steep about 5 to 7 minutes. Strain and pour tea into tall glasses filled with ice cubes. Makes 4 servings, about 2/3 cup each.
Beat eggs until foamy. Add sugar, flour, butter, pineapple and coconut and pour into pie shells. Bake at 350° until done. Makes 2 pies.
Combine flour, Parmesan and pepper. Cut veal into 2-inch wide strips. Dust with flour mixture. Heat olive oil and garlic; brown meat lightly on both sides. Remove garlic. Add wine, stock and lemon juice. Cover; simmer slowly for about 30 minutes.
Beat lemon juice, milk, pineapple, coconut and nuts. Fold in Cool Whip. Put in pie shell. Chill; can be made the day before.
Beat sugar and butter until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of greased 9-inch square pan. Sprinkle with remaining ingredients (marshmallows, chips and nuts). Bake at 375° for 15 to 20 minutes or until golden brown. Cool and cut into 16 servings.
In large skillet, fry bacon and onion until bacon is crisp and onion is tender. Drain all but 2 tablespoons bacon drippings from skillet. Stir in tomatoes, salt and pepper. Heat to boiling; reduce heat and simmer 15 minutes, stirring occasionally. Add wieners; cover and simmer 15 minutes. Makes 5 to 6 servings.
Brown the almonds by toasting lightly in the oven or saute in a little butter. Beat the egg whites in a bowl until they form stiff peaks. Beat the egg yolks in another bowl with the honey, liqueur and nutmeg. Scoop a spoonful of the egg whites into the yolks and stir until combined. Now pour the yolk mixture into the egg whites and fold together gently. Preheat your broiler. Heat a 10 or 12-inch frying pan over medium heat and add the butter. When the foam subsides and the butter just begins to color, add the omelet mixture. Do not stir. Cook for exactly 1 minute until the bottom is browned. Place the pan containing the omelet under the broiler for 20 to 30 seconds. Slide the omelet onto a serving platter, folding as you do. Garnish with the almonds and serve.
Cook meat until tender; cool and shred. Add to large pot the meat and all the above ingredients. Cook at least 2 hours. Serve on toasted buns with cole slaw and pickle.