HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together margarine and sugar. Add next four ingredients. After measuring, sift the dry ingredients together and mix well with creamed mixture. Roll into balls between palms of hands about the size of a golf ball. Roll in sugar and "smoosh" down with a decorative cookie marker and the bottom of a glass dipped in sugar. Bake at 350 degrees for 10 minutes or until lightly browned on the edges.
Mix eggs, sugar, pineapple, coconut and vanilla. Add melted butter. Pour in 2 unbaked pie shells. Bake on bottom grate of oven for 45 minutes at 325°. To keep edges of pie shells from browning too much, put tinfoil around top edge.
Brown ground round and onion. Mix with the soup and chili and simmer from 1 to 2 hours.
Cook broccoli as directed. Drain well. Combine sour cream and onion soup mix; stir in broccoli. Place in a greased 1 1/2-quart casserole and top with bread crumbs. Bake at 350° for 40 minutes or until bubbly.
Brown sausage with onion and celery until tender, then mix with stuffing according to directions on package. Put half into a 9 x 13-inch pan. Then add a layer of baked sliced turkey. Add box of peas, mushrooms. Add rest of stuffing mix. In saucepan, mix chicken broth and the cream soups. Heat and pour over the stuffing. Cover with tinfoil. Bake at 350° for 40 to 60 minutes.
Soften cream cheese. Add 3 tablespoons of salsa and whip until fluffy. Spread in round quiche dish. Layer with chili, then remaining salsa. Place thin slices of Monterey Jack over top and bake in 375° oven for 20 to 25 minutes. Place quiche dish on large platter and surround with tortilla chips.
Preparation: (Prep. time - 20 min.) Place chicken breast halves between sheets of waxed paper/plastic wrap. Pound slightly with mallet. Sprinkle with pepper and salt (optional).
Boil macaroni. Beat eggs slightly and add about 1 1/2 to 2 cups milk. Add salt and pepper to taste. Butter casserole dish. Cube cheese (about 3/4-pound). Start with a layer of cooked and drained macaroni. Drop in a layer of cubed cheese. Add enough of milk and egg mixture to cover. Place small slices of margarine about the layer. Continue layers until macaroni and milk-egg mixture is used up. Add more milk if necessary to cover. Top with margarine slices. Cook in 400° oven until golden brown, about 45 minutes.
Cook and peel 4 quarts of whole beets. Slice and pack while hot in hot jars.	Mix vinegar, sugar, water, salt and cinnamon together. Bring to a boil and boil 15 minutes. Pour over beets. Seal while hot.
Cut Twinkies in half. Place cream side up in a 9 x 13-inch cake pan. Slice bananas on top. Add slices of strawberries. Mix vanilla pudding according to directions on box. Spoon over strawberries. Top with Cool Whip. Sprinkle nuts on top. Refrigerate.
Preheat oven to 350°. Mix hash browns, butter, salt and pepper. Add chicken soup, sour cream and Cheddar cheese. Place in a greased 9 x 13-inch pan. Top with crushed corn flakes mixed with melted butter. Bake for 45 minutes.
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions. Remove from oven and roll jelly roll style and set aside.
Mix cranberries and sugar; let stand. Moisten cabbage with orange juice. Add sugared cranberries, celery and green peppers to cabbage. Add mayonnaise and mix well. Can add 1 cup chopped green grapes (optional).
Cream butter; add sugar gradually. Add eggs, one at a time, beating well after each. Sift flour; add milk. Mix well. Add flavoring. Bake in a well-greased and floured tube pan at 325° for 1 hour and 15 minutes.
This is quick and easy when mixed in the blender. Mix all ingredients, using egg yolks and pour into two 9-inch pie shells. Bake at 350° for 1 hour and 15 minutes. After baking, top with meringue or Cool Whip. If you top with Cool Whip, add 1 whole egg to pie instead of 2 egg yolks. Freezes well.
Mix together Cool Whip and milk until well blended. Add thawed lemonade and mix together well. Pour into crust. Refrigerate. Makes 2 small pies or one oblong pie.
Combine brown sugar, butter and 1 tsp. cinnamon in 9 x 13 baking dish. Add apples and Craisins. Spread mixture evenly over baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla, 2 tsp. cinnamon until well blended. Pour egg mixture over bread evenly - cover and refrigerate for 24 hours. Bake with foil over top in 375° oven for 40 minutes. Uncover and bake another 5 minutes. Remove from oven, pour maple syrup evenly over everything. Let sit for 5 minutes before serving. Serves 8.
In a heavy saucepan, melt the butter and saute the onions and parsley. Blend in flour, cream and cheese until the cheese melts. Add the seasonings, except sherry, and gently fold in crabmeat. It is important to continually stir to keep from scorching. Just before serving, blend in dry sherry. This is great served as an hors d'oeuvre in a chafing dish with Melba rounds or in patty shells.
Mix brown sugar, shortening and eggs. Stir in bananas. Sift flour and soda together and add to ingredients. Add nuts last. Bake at 300° for 1 hour. Bake in 2 loaf pans.
Reserve 1 cup of dry cake mix. In a large bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press crumb mixture evenly into bottom and 3/4 way up sides of greased 9 x 13-inch pan. Press sides first.
Cut acorn squash lengthwise in half and remove seeds. Place cut side down in shallow baking pan with about 1/2 inch of water and sprinkle of salt, if desired. Cover and bake in a 350° oven for 45 minutes. Take out of oven and pour most of water out; turn cut side up.
Mix all ingredients except pecans. Form into a ball and cover with pecans, if desired. Serve with your favorite crackers.
Put popcorn in a large mixing bowl or dish pan. Boil all ingredients except popcorn and soda for 5 minutes. Remove from heat and add soda. Stir well and pour over popcorn, mixing well. Put in large, flat pans and bake for 1 hour at 250°. Stir occasionally. Store in tightly closed container when cool.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans. Remove to wire racks to cool completely. Fold maraschino cherries into whipped topping. Spread between layers. Prepare frosting mix using package directions. Spread over top and side of cake. Chill until serving time. Store in refrigerator. Yield: 12 servings.
In large mixer bowl, combine butter, powdered sugar and peanut butter. After mixed together, add Rice Krispies. Mix well and shape into small balls. In a double boiler, melt chocolate chips and paraffin (or dipping chocolate) over hot water. Dip balls into chocolate with toothpick and place on waxed paper to cool.
Preheat oven to 350°. Boil potatoes until tender; drain. Meanwhile, melt margarine in large skillet over medium heat. Saute vegetables and herbs until tender. Add spices. Add flour and cook at medium heat for 2 to 3 minutes, stirring constantly. Add milk and cook until thickens and bubbles, stirring frequently. Remove from heat. Add drained potatoes, tuna and peas to milk mix. Stir to blend. Place 1 crust in 9-inch pie plate. Spread 1/3 of cheese on bottom, then layer with 1/2 of tuna/potato mix, then 1/3 of cheese, then rest of tuna and last 1/3 of cheese. Top with 2nd crust. Trim and crimp edges of crust. Make vent holes. Bake at 350° for 45 minutes to 1 hour until golden. Freezes well.
Spread crushed pineapple in bottom of 9 x 13-inch cake pan. Top with cherry pie filling. Sprinkle fruit with dry cake mix; dot with butter. Bake at 350° for 20 to 25 minutes.
Simmer broth, chilies and onions for 10 minutes; add tomatoes and condiments and simmer down. Add rice; stand 5 minutes and serve.
Grease dish and cover bottom with 1/3 of crumbs. Add a layer of oysters and half the celery. Sprinkle with salt, pepper and parsley. Cover with more of the crumbs and dot with half of the butter. Add the remaining oysters, celery, parsley, salt and pepper. Top with remaining crumbs and dot with butter. Pour on the oyster liquid, cream and milk.
Mix all ingredients together in bowl with spoon. Pour in a 17-inch cookie sheet pan and bake at 350° for 25 minutes. Frost with Cream Cheese Icing.
Salt and pepper rabbit pieces thoroughly and place them inside the crock-pot. Dissolve in another pan the broth, vinegar, molasses, catsup, Lea & Perrins, onion and mushrooms. Mix thoroughly and pour mixture over the meat. Cover and cook on low heat for 7 or 8 hours and serve with a mound of long grain and wild rice.
Put brisket in large covered dish; sprinkle with ingredients. Refrigerate and marinate overnight or longer. Add 1 cup barbecue sauce. Bake 3 to 4 hours at 300°.
Rub potatoes with 2 tablespoons butter. Bake 50 to 60 minutes. Cut lengthwise. Remove potatoes to bowl and mash. Saute onion and pepper 5 minutes. Heat milk. Add vegetables, milk, butter, salt, pepper, paprika and 1 cup cheese to potatoes; mix well. Spoon into shells. Sprinkle cheese on top. Bake 15 minutes at 425° or until cheese is melted.
Mix flour, walnuts and margarine; press in a baking pan. Bake at 350° for 20 minutes. Cool.
In a large saucepan or Dutch oven, combine first 5 ingredients. Place spices in a piece of cheesecloth and tie with string; add to punch. Bring to a boil, stirring occasionally. Reduce to low heat. Cover and simmer 30 minutes. Serve hot. Yield: about 3 quarts of punch.
Combine sugar, salt, cornstarch, water and 2 cups blueberries in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in 1 tablespoon lemon juice and 1 tablespoon butter. Cool slightly. Place the remaining 2 cups blueberries (raw) in the pie shell. Top with the cooked berry mixture. Chill pie at least 3 hours.
Mix cocoa & sugar together, then add your two cans evaporated milk, mixing it well. Then finish filling pot with regular milk. Cook on low or medium heat stirring regular until hot. Drink & enjoy!
Peel, devein and butterfly shrimp. Place in 9 x 12-inch cooking pan. Marinate with approximately 4 ounces dressing for at least 30 minutes. Broil 8 minutes. Serve in small bowl with marinade.
Cream sugar and Crisco. Add egg yolks, one at a time. Add flour, 1 cup at a time, stirring well after each cup. Add other ingredients. Save a little of the batter. Put in small pan. Add 1/2 cup sugar, 1 cup milk and the other 1/2 can of pineapple. Cook until thick, like a pudding. Add 2 tablespoons oleo. Let cool.
Put all ingredients into a large pot (3 1/2 or 4-quart size). Add tomato juice or water to bring it to desired consistency. Cook, covered, 1 to 1 1/2 hours on "low" setting of burner. A small amount of spaghetti may be added shortly before soup finishes cooking.
Bring peanut butter, sugar and syrup to a boil in very large saucepan. Add Rice Krispies; mix and press into a greased 9 x 12-inch pan. Melt chocolate chips and butterscotch bits together in a pan. Spread on frosting over Rice Krispies mixture. Cool; cut as you eat them. Great for kids' lunches.
Mix margarine, crackers and poppy seed together; set aside. Shred chicken. Mix chicken, cream cheese and cream of chicken soup together. Take oblong baking dish; coat bottom with 1/2 cracker crumb mixture. Add all chicken mixture (layer). Spoon on remaining cracker mixture. Bake at 350° until brown, about 30 to 40 minutes.
In a small saucepan, put chocolate pieces and evaporated milk. Cook over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth. Pour over ice cream or your favorite dessert.
Mix melted butter, brown sugar and curry powder in an ovenproof casserole dish. Drain fruits on paper towels. Using 4 or 5 (Number 1) cans of peach, pear, apricot, pineapple, etc., add to casserole. Bake at 325° for 1 hour. May be stored in refrigerator for 1 week.
Mix ham, pork bread crumbs, eggs, milk and pepper and form into a loaf. Baste with brown sugar, vinegar, water and dry mustard mixture. Bake for 2 hours at 350°.
Dissolve yeast in water. In saucepan, combine milk, sugar, shortening and salt. Just heat until sugar dissolves. Stir in egg and cracked wheat, then stir in 2 cups of flour. Mix until smooth. Add remaing flour. Knead until elastic, about 10 minutes. Place in a greased bowl and let raise until double, 1 1/2 hours.
Prepare stuffing and reserve. In a mixing bowl with an electric mixer or in a food processor fitted with metal blade, process Ricotta, vanilla, cinnamon and sugar until smooth and fluffy. In a mixing bowl combine biscuit mix with eggs, milk, butter and a tablespoon of syrup or honey. Beat until smooth.
Roll olives in cream cheese and then in pecans. Chill for several hours and then slice and serve. Good at Christmas. They are real pretty.
Melt the chocolate over hot water. Stir in the peanuts and pretzels. Drop by spoonfuls onto wax paper and allow to harden or spread the mixture onto a lightly greased cookie sheet and chill for 15 minutes. Break into pieces.
Mix and roll in 1-inch balls. Brown under broiler or in skillet in small amount of oil. Set aside.
To Make Cake: Mix red food coloring and cocoa to make a paste. Then cream shortening, sugar, eggs and color paste. Beat well. Add buttermilk, flour, salt and vanilla. Beat well. Add vinegar and baking soda. Mix by hand. Pour into a greased pan and bake at 350° for 35 minutes.
Mash potatoes and mix with pineapple, butter and sugar. Shape into balls around marshmallows. Roll in crushed cornflakes. Place in shallow baking dish and bake for 5 minutes at 350°. Yields 10 to 12 balls.
Mix all ingredients, except pecans, by hand, 50 strokes or electric mixer for 1 minute on medium speed. Add pecans. Bake in unbaked pie shell at 350° for 45 minutes, until it doesn't shake in the middle.
Mix the cake mix, sour cream, white sugar, oil and eggs together with beater and pour half the batter into a well-greased and floured tube pan. Save the other half of the batter.
Mix together first 7 items. Pour into an uncooked pie shell. Bake for 40 to 45 minutes at 350° or until toothpick comes out clean. Top with whipped cream flavored brandy. Serve warm. Very special for Thanksgiving or Christmas.
Spoon ice cream into crust. Melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6 to 8 hours or overnight. Remove from the freezer 15 minutes before serving. Keeps up to 2 months in freezer.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
Combine cornmeal and salt in a bowl. Pour in boiling water. Stir constantly. Beat until smooth. Drop spoonful of mixture into skillet of hot fat. Pat into flat circles. Brown on each side.
Mix together first 2 ingredients, then add lemon juice, cayenne pepper and soup mix. Refrigerate at least 1 hour.
Cream sugar and butter; add eggs, mixing well. Add soda in buttermilk and lemon flavoring and mix well. Add flour mixing to form a soft dough. Roll small amount out thinly and cut with cookie cutter. Bake in preheated 350° oven until golden.
Brown hamburger meat and drain. Brown onion and bacon. Drain. Put in crock-pot with beans, catsup, brown sugar, vinegar, liquid smoke and butter beans. Stir together and cook on high for 30 minutes, then on low for about 2 hours.
Preheat oven to 350°. Combine butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough 2 to 3 hours. Unwrap all Snickers. Remove dough from the refrigerator. Shape about 1 tablespoon of dough around each candy. Place on a greased cookie sheet and bake for 10 to 12 minutes. Let cookies cool on baking rack. Makes about 4 dozen.
Everything is supposed to be sliced (like little squares). Put in the salad bowl. Cover with mayo, then mix together. This is Russian cuisine.
Drain the fruit. Add the remaining ingredients. Mix well. Tastes better the second day.
Season steaks with salt, pepper and garlic. Heat butter in a large skillet over medium heat. Add steaks; saute 2 to 3 minutes on each side (desired doneness). Remove from skillet; keep warm. Add mushrooms to drippings. Saute 1 to 3 minutes. Stir in whiskey, mustard and stock. Bring to a boil, stirring constantly. Return steaks to skillet; turn to coat with sauce. Garnish with watercress.
Combine all ingredients in covered quart jar; shake well or mix in blender or food processor. Keep refrigerated.
Mix milk, coconut and gelatin very well. Shape by teaspoonfuls into strawberries. Tint sugar and slivered almonds with food coloring. Dip end of strawberry into sugar and place almond stem in each. Chill in refrigerator.
Cook and drain macaroni; let cool. Mix well all ingredients. Store in refrigerator overnight.
Mix all ingredients with a fork in a medium size casserole dish, adding Grape-Nuts last. Place glass casserole dish in a pan of water and bake at 350° for 1 1/2 hours. Test with a sharp knife. Pudding should be firm. Serve warm with whipped cream.
Mix together the flour and shortening with a pastry blender until flour is the size of small peas. Beat together the vinegar, egg and water. Add to flour mixture and mix well. Divide dough into two equal parts; roll and chill for 30 minutes. Roll out one of the crusts into a 9-inch pie pan and pat into pan. Reserve 2nd portion or make two pies.
Mix together margarine flour and sugar. Line cookie sheet pan with mixture. Pat on sides and bottom. Bake at 375° for 18 minutes (until brown). Beat the cream cheese and confectioners sugar together until smooth. Beat the Dream Whip, cold milk and vanilla as you would whip cream. Combine both mixtures (cheese and whip). Spread over baked, cool crust. Put cherries on top. Refrigerate for 2 hours.
Spread hash browns in casserole dish. Salt and pepper to your desire. Mix chicken soup, sour cream, cheese, green onions and butter. Pour over potatoes. Bake 45 to 50 minutes at 325°.
Melt butter in long baking dish 5 to 7 minutes. Mix crumbs, seasonings and cheese. Dip fish first in butter, then crumbs. Arrange fish in pan. Bake 25 to 30 minutes at 350°.
Thaw the lobster tails. With a knife, remove the shell from the lobster tail and cut lobster tail into 1-inch pieces. In a heavy saucepan, melt butter. Add olive oil and lobster meat; saute until the meat stiffens and turns white. Add onion, chervil and thyme; saute 3 more minutes. Add the bourbon and wine. Set the bourbon and wine aflame and let blaze for 20 seconds, then cover to put the flame out. Empty the can of tomatoes, saving the juice. Chop the tomatoes into coarse chunks. Add the tomatoes and juice to the pan; stir well. Simmer slowly for 5 more minutes. Add 3 dashes of cayenne. Stir and serve.
Mix cream cheese, green pepper and onion. Add 1 cup chopped pecans. Mix well. Shape into a ball. Roll in 1 cup chopped pecans. Refrigerate.
Thaw lemonade and beat with mixer. Add Cool Whip and milk. Beat until smooth. Pour into crusts and chill.
Boil and drain potatoes. Mix with mixer until well creamed. Add other ingredients and mix well. Place in 9 x 13-inch dish. Dot with butter and bake at 350° for 30 minutes.
Mix together; shape into loaf pan and bake at 375° for 1 hour or until done.
Mix together; pour into 9 x 13-inch casserole and bake at 350° until set (45 minutes to 1 hour). Cover with grated cheese.
Combine ingredients and mix for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix Bisquick and margarine in 9-inch pie plate. Pour boiling water over butter mixture. Stir with a fork until dough forms soft ball and cleans pie plate. Pat dough evenly over the edge of pan. Pinch all over with fork. Bake 8 to 10 minutes at 450°.
In saucepan, mix sorghum, granulated sugar, brown sugar and 1/2 cup water. Cook to the hard ball stage (about 300°). Add butter and cook 30 seconds. Add vinegar. Add soda in 1 tablespoon hot water. Stir. Pour foaming onto popcorn. Stir. You can leave it as is or you can form into balls. To form into balls, put margarine on hands so balls will not stick to them.
Brown hamburger and onion; drain well. Add sour cream, salt and pepper. Let simmer for about 10 minutes. Add mushroom soup. Heat until creamy. Cook egg noodles in salted boiling water as directed on package. Drain well. Spoon meat mixture over egg noodles.
Cream sugar and margarine. Sift soda, flour and salt. Pour boiling water over crushed wheat and let cool. Cream sugar and margarine. Add eggs, buttermilk and cooled wheat. Sift dry ingredients and add all at once with bran. Mix until moist. Fill tins 2/3 full. Bake at 400° for 15 to 20 minutes. Will keep in refrigerator 5 weeks or more. One pint makes 1 dozen. Makes several dozen. Can do ahead.
Cut meat into serving pieces. Heat oil in a large, heavy skillet. Drop in garlic; add meat and brown very well on both sides over medium heat. Remove meat and discard garlic. Cook onion and mushrooms in drippings until tender. Blend flour, salt and pepper into fat. Stir in water and wine gradually. Cook over medium heat, stirring constantly, until thickened. Place browned meat slices in gravy. Cover and cook over low heat for 30 minutes or until meat is tender. Makes 4 to 6 servings.
Blend sour cream and cream cheese until smooth; add remaining ingredients and mix well. If tortillas are not flexible enough to roll easily, place in microwave oven on Low for 1 or 2 minutes until soft.
Add a few bouillon cubes to taste. Boil 30 to 45 minutes.
Mix all ingredients, except cheese and potato chips. Refrigerate overnight. Add cheese and crushed potato chips on top before baking at 400° for 30 minutes. Serves 6.
Brown hamburger. Add salt and pepper. Pour off excess fat, if any. Cook onion and pepper for about 3 minutes in skillet with a little grease. Stir in creamed corn. Mix Jiffy cornbread mix by box directions in bowl. Pour a layer of cornbread mix in bottom of casserole dish. Stir in all of hamburger mixture. Sprinkle cheese over mixture. Pour remaining cornbread mix over that. Bake at 350° for 1 hour.
Put olive oil in saucepan. Put onion and garlic into oil until onion turns clear. Add meat. Brown meat, then add remaining ingredients. Simmer 2 hours. Then add to cooked spaghetti.
Mix together. Let set minimum of 6 to 8 hours (preferably overnight), for best flavor and aroma. Serve warm. Serves 20 to 25.
Add water to fresh fruit. Combine 1st four ingredients together in a large bowl, stirring well. Add fruit. Toss gently. Place in bottom of a 13 x 9 x 2-inch pan. Dot with 2 tablespoons butter.
Roll pie crust thin and cut into squares, big enough to fold over apple mixture. Cube apples (1 per each pie square). Add 1 tablespoon or more sugar to each, sprinkle cinnamon and add 1 teaspoon butter. Fold corners of crust together and pinch shut. Place dumplings in pan. Heat water, 1 cup sugar and 1 teaspoon cinnamon over low heat until sugar is dissolved. Pour over dumplings. Bake at 350° until browned.
Combine crumbs, cheese, salt and pepper. Dip chicken in melted butter, then in crumb mix. Place in baking dish. Bake at 350° for 35 to 40 minutes, uncovered. Do not turn. Do not overcook, chicken becomes dry.
Dissolve yeast in warm water. In a large bowl, pour boiling water over shortening and dissolve. Add sugar, salt, eggs, dissolved yeast and gradually add flour. Mix well and refrigerate overnight in a large plastic bowl, covered. Dough will be very soft. When ready to use, turn out on well floured board and knead lightly. Roll dough to about 1/4-inch and cut with biscuit cutter. Dip each biscuit in melted margarine and stack in Bundt pan. Let rise 2 to 3 hours. Bake at 350° for 30 to 45 minutes or until done. Makes 2 pans. Recipe may be cut in half.
Strain the orange and lemon juices. Mix the juice in the tea. Serve quite hot.
Cook shells in salted water until just slightly bendable. Rinse in cold water after draining and then set in cold water to stop cracking. Mix together Ricotta cheese, one 16 ounce package of Mozzarella cheese and Parmesan cheese and spices. Blend well.
Put in saucepan. Melt jelly on low heat. Add mustard, more or less to taste. Simmer meatballs at least 30 minutes.
Start charcoal fire until coals are white. Place 10 shrimp on a skewer. Season lightly with Lawry's. Place skewers on the grill about 6-inches above coals. Broil 3 minutes on each side. Baste with barbecue sauce and keep turning and basting for 6 minutes. Remove from skewers and serve with drawn butter and lemon. Enjoy!