HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter and sugar until smooth. Chill batter to firm. Add other ingredients. Roll in dime size balls. Dip bottom of glass in sugar and press each cookie. Bake at 350° for approximately 10 to 15 minutes. Makes 9 dozen.
Preheat to 350°. Combine cake mix and gelatin, add oil and milk, eggs one at a time, strawberries, pecans and coconut. Bake for 30 minutes or until done.
Put in meat and spaghetti in pan and cook two hours. Then put in the rocks. Then you eat it.
Tear spinach into bite size pieces. Add water chestnuts, bean sprouts, eggs and bacon. Toss together.
Mix everything but eggs and milk; beat. Add eggs and milk; bake 12 minutes at 450° or 20 to 30 minutes at 350°.
Cut eggs in half; remove yolks. Mash yolks with a fork. Add remaining ingredients and mix well. Refill whites with mixture.
Mash cheese with fork. Mix remaining ingredients. Stir into cheese gradually. Serve over salad greens.
Place in baking dish, layering in order. Bake at 350° for 1 hour.
Brown meat and onions in skillet and drain. Spread in a 9-inch pie plate. In a bowl, beat milk, eggs, baking mix and salt and pepper by hand 1 minute. Pour over meat in pie plate. Bake at 400° for 25 minutes. Remove from oven and top with tomato sauce and cheese. Bake another 5 to 8 minutes or until cheese is melted.
Mix and bake at 400° in Pyrex pie dish. This dish can be put on the table.
Preheat oven to 350°. In a mixing bowl, combine all ingredients. Mix together. Place in a loaf pan or free form in a larger baking pan. Bake for 30 minutes, until loves are lightly browned and cooked through.
Cook bacon until crisp. Drain well and crumble. Remove crusts from bread and spread butter on each slice. Down middle of each slice of bread, put a line of crumbled bacon and sprinkle with cheese and parsley, then paprika and a dash of cayenne pepper. Roll each slice up tightly and fasten with a toothpick. Broil until brown.
Saute chicken and veggies in 2 tablespoons oil. Mix in casserole dish with Ranch dressing. Top with biscuits of your choice. Bake at 350° until biscuits are brown.
Sprinkle the cucumbers lightly with salt. Let stand 10 minutes. Rinse, drain and place in serving dish. Meanwhile, combine the vinegar, sugar and pepper and let stand 5 minutes. Pour over cucumbers and sprinkle with the parsley. Chill 2 hours. Yields 6 servings.
Mix 2/3 of cake mix with brown sugar and margarine. Add cinnamon if desired. Mix until crumbly. Beat eggs slightly. Add sour cream and remaining 1/3 box of cake mix. Batter will be slightly lumpy. Grease and flour oblong pan. Put half of batter into pan. Cover with brown sugar mixture. Top with half of pineapple. Repeat layer and bake at 350° for 30 to 40 minutes.
Cook ingredients until thick. Pour in cooked pie crust. Cover with meringue and brown.
Heat vinegar and sugar until sugar is dissolved. Pour over other ingredients while warm. Cover and refrigerate.
Melt butter and stir in flour; cook over low heat, blending until smooth. Stir in salt and pepper. Gradually add broth and milk; cook, stirring constantly, until smooth and thickened. Add cheese; simmer about 10 minutes. Sauce will be thick.
In heavy saucepan, combine sugar and milk; bring to a boil, stirring until sugar is dissolved.	Remove from heat; let stand until cool. Combine milk mixture, coffee, vanilla and 1 cup whipping cream; mix well. Pour mixture into loaf pan and freeze until slush consistency, about 1 to 2 hours. Beat remaining whipping cream until stiff peaks form; do not overbeat. Just before serving, stir slush mixture; spoon into dessert dishes, filling 2/3 full. Top with whipped cream.
Mix broth and soup together. Lay chicken in pan; pour soup mix over it. Mix flour, milk and margarine together; pour over chicken and soup mixture. Bake at 400° for 45 minutes, or until brown.
Boil chicken on stove first for an hour. Cool chicken, pick off meat and chop. In a crock pot add chicken, some of the broth from boiling, 5 carrots, 4 stalks of celery, 1 onion, 4 garlic cloves, chopped,1 1/2 to 2 c. peas. Season with regular and season salt, pepper, sprinkle of sage. Cook on low overnight. Great for Sundays.
Microwave chocolate and margarine in large bowl at High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate until well blended. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until wooden pick comes out almost clean. Do not overbake. Cool in pan. Cut in squares. Makes 24 brownies.
Pour 2 teaspoons margarine in bottom of tube pan, then add 3 tablespoons nuts. Add remaining nuts, sugar, water and margarine in saucepan. Heat to boil and add cinnamon. Cut biscuits in fourths. Place fourths of biscuits in pan. Pour or sprinkle half of heated mixture on biscuits, then place another layer of biscuits and remaining mixture on top. Bake.
Pound trimmed meat with mallet. Cut into serving pieces. Set aside. Mix 4 tablespoons flour, salt and pepper in plastic bag. Add beef and shake to coat meat. Heat cooking oil in large skillet. Add beef and flour mixture. Brown over medium heat. Layer onion, green pepper and carrots over beef and sprinkle with basil. Add wine and heat to boil. Cover and reduce heat. Simmer 1 hour until meat is tender. Transfer beef and vegetables to serving plate. Place cold water in small bowl. Blend 2 tablespoons flour and stir into drippings in skillet. Stir in bouillon granules. Cover and use medium heat until thick and bubbly. Makes 4 to 6 servings.
Measure sugar, cold water and unbeaten egg into top of double boiler. Place over rapidly boiling water and commence beating at once. Beat until light and fluffy and holds its shape, about 7 or 8 minutes. Remove from fire and continue beating until thick.
In a mixing bowl, combine the flour, sugar, salt, baking soda and baking powder. Stir in cream and eggs; mix just until combined. Stir in raisins or dates, if desired. On a lightly floured surface, knead dough 10 to 12 times. Pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on a greased baking sheet. Bake at 400° for 15 to 20 minutes.
Brown last 4 ingredients together. Mix cabbage, onions, chicken, noodles and almonds, then sprinkle seasoning from noodles and mix. Add oil and vinegar and mix again. The flavors mix together better if it's refrigerated overnight.
Cut tomatoes in half. Sprinkle lightly with salt and pepper. Mix bread crumbs with garlic and olive oil. Spread over cut tomatoes. Sprinkle with Romano or Parmesan cheese. Broil just until barely brown. Remove from heat. These can be done ahead, then put back in oven to warm through before serving.
On each piece of veal, place a slice each of ham and cheese. Roll up carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt, pepper and allspice. Coat rolls with mixture. Drop rolls into egg, then into bread crumbs. Heat the fat in a 10-inch skillet. Brown the veal rolls, about 5 minutes. Add the water. Heat to boiling. Reduce heat, cover, and simmer about 45 minutes. Remove cover the last 3 to 5 minutes to crisp the veal. Makes 4 servings.
May be rolled or dropped, about 1 heaping teaspoonful. Bake at 375° until light brown.
Melt butter in large pot or Dutch oven, stir in onions and cook until soft. Stir in carrots, chicken stock, tomato paste and rice. Simmer gently, uncovered, for 30 minutes. Puree in blender. Stir in cream. To serve, simmer, stir in butter (optional) and season to taste. Serves 4 to 6.
Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken with flour. Cook in shortening over medium heat for 15 to 20 minutes or until light brown. Remove chicken; set aside. Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30 to 40 minutes, or until thickest pieces are fork-tender. Can serve with hot fluffy rice or spaghetti. Makes 4 servings.
Beat the first 3 ingredients with a fork until smooth. Add evaporated milk to equal amount of egg yolk mixture. Add flour until you can't stir, then knead. Quit just before it starts flaking.
Mix all ingredients together. Freeze overnight. Thaw slightly before serving. Can use small muffin tins (spray with Pam; pop out and store in freezer. May be used as light dessert or as a frozen salad.
Brown onion and hamburger; drain grease. Put "cans" in pot; do not drain. Add water. Add browned onion and hamburger. Simmer for 30 minutes.
Wash all vegetables; drain and cut. Combine all ingredients in large salad bowl. Garnish with hard-cooked egg slices, if desired. Serve with desired dressing. Zesty Italian is a favorite.
Blend eggs, sugar and oil. Add soda and salt to flour. Add chopped apples to sugar and flour mixture and mix well. Bake in loaf pan at 350° for 45 minutes or until done.
Combine cranberry juice cocktail, orange juice and water in a pitcher. Stir to mix. Chill. Pour into glasses and garnish with orange slices if you wish. Makes 9 (8 ounce) servings.
Put butter, cocoa and cola in a pan and bring to a boil. Remove from heat. Add sugar, vanilla and nuts; spread on cake while hot.
Mix ingredients and pour over meat. Cook, covered, at 375° for 1 or 1 1/2 hours until meat is tender.
Completely dissolve gelatin and salt in boiling water. Add broccoli and onion and stir until broccoli thaws and separates. Add low-fat cottage cheese, mayonnaise and mustard. Makes 3 cups or 6 servings with 40 calories per serving.
Mix sugar and shortening. Add eggs, then add buttermilk and flour alternately. Also add soda to flour. Bake in 3 bread loaf pans at 300° for 1 hour. Cut wax paper and put in bottom of pans.
Put strawberries on top of cake. Mix jello and pour over cake. Refrigerate and let jello set. Serve with prepared low calorie Cool Whip.
Mix mayonnaise, Hidden Valley and sour cream good and let stand 24 hours. Mix with vegetables.
Fry and drain ground beef. Cook noodles and drain. Saute green pepper and onion. Mix all ingredients together and put in a casserole dish. Top with Mozzarella cheese and pepperoni slices. Bake at 350° for 30 to 45 minutes. Freezes well!
Dissolve gelatin, Kool-Aid and sugar in hot water. Add cold water, pineapple juice and ginger ale. Stir and chill. (Can add orange sherbet to chilled punch.) Makes 30 servings. Add any type Kool-Aid to give any flavor.
Cook broccoli and onions in boiling salt water until tender (about 8 minutes). Drain. Melt butter or oleo, blend in flour, salt and pepper. Add milk all at once, cook and stir until bubbly. Blend in cream cheese. Remove from heat, stir in wine. Fold in vegetables. Put into 1 1/2 quart casserole. Bake uncovered in 350° oven from 30 to 35 minutes. Sprinkle almonds over top.
Bring cream to boil; add shortening, sugar, soda and salt. Mix well; cool. Dissolve yeast in warm water. Mix yeast with cream mixture. Add flour; knead until smooth. Cover with damp cloth 5 minutes. Roll into rectangle 1/4-inch thick. Spread with butter.
Sprinkle dry pudding mix over ingredients and mix. Add 1 large container of Cool Whip. Garnish with cherries and nuts.
In large saucepan, bring butter and water to boil. Remove from heat. Stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 to 22 minutes or until cake is golden brown. Cool for 2 minutes.
In a mixing bowl, cream the butter, sugar and vanilla; mix well. Combine the flour and salt; add to creamed mixture. Stir in pecans. Chill. Roll into 1-inch balls and place on ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Roll in confectioners sugar while warm. Cool and roll in sugar again. Yields about 4 dozen.
Combine first three ingredients, mixing well. Press flour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes; let cool completely
Beat eggs, sour cream, oil and water into cake mix. Beat well. Pour half of batter into small tube pan. Mix sugar and cinnamon together. Sprinkle over batter in pan. Add rest of batter. Sprinkle with a little sugar. Bake in a 375° oven for 35 to 40 minutes.
Put Stove Top stuffing crumbs in a 1 1/2-quart pan. Combine water, margarine and seasoning from Stove Top and bring to a boil in a medium saucepan. Pour liquid mixture over crumbs and mix well. Make a hole in the center of the crumb mixture by pressing with a spoon. Fill the hole with chicken. Blend soup and milk, then pour over chicken. Bake at 350° for 35 minutes.
Mix first four ingredients together. Add remaining ingredients. Mixture may be refrigerated up to one month. Bake at 400° for 20 to 25 minutes.
Cream sugar and oleo. Add eggs, chocolate syrup, flour and baking powder. Pour in jelly roll pan (or 9 x 13-inch pan). Bake at 375° for 25 to 30 minutes.
Mix cornstarch, sugar and pineapple juice. Then add lemon juice and butter. Mix well. Peel and slice apples. In a 9 x 13-inch buttered casserole dish alternate layers of sliced yams, apples and pineapple chunks. Pour sauce over. Bake at 325° for one hour, stirring 2 or 3 times during cooking. Garnish top with sliced pineapple and cherries.
Combine pretzels, margarine and sugar. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Cook spaghetti according to package directions. In frying pan, as spaghetti cooks, add garlic to oil. Brown. Drain spaghetti. Pour oil-garlic mixture on top of the spaghetti. Sprinkle with bread crumbs and as much cheese as desired.
Combine first four ingredients; beat at medium speed with an electric mixer until smooth. Spread in middle of endive leaves and lightly sprinkle with caviar. Makes 8 servings.
Dissolve gelatin in boiling water. Add cold juice and cinnamon and chill until thickened. Fold in apple, celery and nuts. Spoon into 6-cup mold or bowl. Chill until firm, about 4 hours. Makes 5 cups or 10 servings.
Mix Rice Krispies, peanut butter and honey for crust and set aside. Mix pudding according to box directions. Place sliced bananas over crust, then spread pudding over this, alternating until pie pan is full. Top with Cool Whip.
Cut sausage into serving size pieces. Set aside. Saute mushrooms, carrots and zucchini in margarine in skillet over medium-high heat for 3 minutes. Add tomatoes with juice, water, basil, thyme and sausage. Reduce heat to low, cover and simmer 5 minutes. Mix rice into liquid, cover and remove from heat. Let stand 5 minutes, stirring after 4 minutes. Serves 4. One serving: 3 1/2 protein, 1 vegetable, 1 bread and 1/3 fat.
Go to Foodland nearest you. Go directly to frozen foods section and find Riches homemade rolls. Follow directions. When your family tells you how great they are, simply wipe your forehead and say, "Nothing is too good for my family."
Brown hamburger and onion together. Cook macaroni separately. After all are done, mix in casserole dish. Add grated cheese on top. Bake until cheese melts at 325°.
In bowl, cream together butter and sugar. Blend in milk and rum extract. Stir in flour, candied cherries and pecans. Form in 2 rolls, each 2 x 8-inches long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake in 375° oven for 12 minutes or until edges are golden. Makes 5 dozen.
Cream the soft margarine. Add sugar. Mix in egg, vanilla and milk. Combine flour, baking powder and salt. Add to sugar mixture.
Preheat oven to 350°. Grease 1 1/2-quart casserole dish. In a large skillet over medium heat, fry bacon crisp. Drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons bacon drippings. In hot drippings, cook onions and green pepper until tender. In a measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups liquid. Cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove from heat and stir in rice. Pour into casserole. Cover casserole and bake 35 minutes or until rice is tender. Fluff rice with fork. Sprinkle with cheese. Bake 5 minutes. Garnish with bacon.
Scrape carrots; cut into 2-inch pieces. Cook in salted water until tender; drain, saving 1/2 cup liquid for sauce. Arrange carrots in buttered casserole. Mix mayonnaise, horseradish, onion, pepper and water; pour over carrots. Dot with butter (3 or 4 tablespoons). Bake at 350° for 15 or 20 minutes.
Mix margarine, flour and sugar well. Press in 9 x 13-inch pan and bake 15 minutes at 325° until light brown. Beat cream cheese and powdered sugar well. Add 1/2 of Cool Whip in the cheese mixture. Cool. Mix the dry puddings together and beat with milk. Pour over cheese mixture. Put the rest of Cool Whip on top of all and sprinkle with chopped nuts.
Finish filling freezer with whole milk. Mix peaches and 1/2 cup sugar in blender until mushy.
Cook grits by directions on box. Add butter and cheese while hot. Stir until melted; blend well then add milk and eggs beaten in milk. Add milk and egg mixture to grits. Bake in buttered 6 x 10-inch casserole dish at 325° for 45 minutes.
Mix dry ingredients first. Blend egg with buttermilk. Mix all ingredients together. Let set for a few minutes. Will be stiff batter. Roll into balls. Put in hot fat (375°) and fry until brown.
Bring syrup to a boil. Cook 1 minute. Let stand until cool and pour over cabbage mixture. Freeze. Will stay firm and not turn dark.
Drain spinach. In large bowl, mix together the eggs, flour, milk and baking powder until smooth. Stir in spinach, onion, bacon, cheese and mushrooms. Melt butter into a baking dish. Pour mixture into dish. Sprinkle with crushed fried onion rings. Bake at 350° for 30 to 35 minutes or until golden brown. Cool slightly and cut into small squares. Makes about 40 bars. Reheats well.
Arrange carrots in casserole. Mix remaining ingredients and bring to a boil. Simmer for 15 minutes and strain. Pour over carrots. Cover and chill for 24 hours. Serves 8 to 10.
In a large pot, combine butter and flour. Cook slowly, stirring constantly, until brown. Add water, tomatoes, okra, corn (cut into thirds if large or half if small cobs). Cook slowly (simmer) for 1 hour. Add crab, oysters, shrimp, fish, cayenne, bay leaves, salt and pepper. Cook 15 minutes. Serves 8.
Thaw spinach; squeeze all water out. Mix the rest of the ingredients together, all except the bread. Refrigerate overnight. When ready to serve, hollow bread out and save inside pieces. Pour spinach dip in hollow. Take inside pieces of bread and break up in chunks and lay around bread loaf to dip in spinach dip. Enjoy!
Mix together. Put on cookie sheet or cake pan. Melt 1 package chocolate chips. Pour on top. Eat.
Arrange drained peaches in a greased 8 x 8 x 2-inch pan. Combine rest of ingredients until crumbly. Sprinkle over peaches and bake at 375° for 20 to 25 minutes. Topping will be crunchy when done. Good served with ice cream or Cool Whip. Or eat it cold right out of the refrigerator. So good, you'll want to eat it any way. Fast and easy too!
Saute corned beef, onion and green pepper. Pour into casserole dish. Add 1 or 2 cans soup. Sprinkle cheese on top. Sprinkle with bread crumbs. Pour melted butter evenly over casserole. Bake and brown at 350° for about 20 minutes. Serve with green peas.
This recipe works well when you put the roast in frozen, but it can be done with out freezing the roast. Salt and pepper the roast on top and bottom. Place in roasting pan and cover with foil. Place in 375 degree oven and cook for 1hour, then turn down to 200 degrees and continue cooking for 3-4 hours. Remove from oven, if the roast isn't brown remove foil and return to oven to brown. When the roast is done, place on platter. For gravy, place pan with drippings on stove top and heat on med-high heat to brown. In a jar, shake up water and flour until well blended, when drippings are browned well pour in water and flour, heat, stirring until thick. May need to add more salt and pepper to gravy. Serve roast with hot biscuits and gravy!!!! :4 Note: The secret to this recipe is to cook at a low temp. for a long time.
Trim all fat from meat. Put all ingredients in slow cooker; mix thoroughly. Cover and cook on low for 12 hours (or on high for 5 to 6 hours).
Mix together sugar and oil. Blend in egg, vanilla and milk. In separate bowl, combine flour, salt, cinnamon and baking soda. Add to moist ingredients. Stir in rhubarb and nuts. Divide batter between 2 well-greased 8 x 4-inch loaf pans. Bake at 350° for about 45 minutes or until bread tests done with wooden pick. Turn out onto rack to cool. Yield: 2 loaves.
Mix sugar, cornstarch and salt. Stir in orange juice and cook until thick and clear, stirring constantly. Add orange peel. Makes 1 1/4 cups. Can be made up ahead of time.
Beat eggs well. Add cream cheese, sugar, salt and vanilla. Beat until smooth. Beat in sour cream. Pour into crust. Bake at 350° for 35 minutes. Cool and chill.
Saute onion in oil, add remaining ingredients and simmer on low heat for 1 hour.
Fry peppers, onion and carrots until onions are transparent. Put in large bowl. Cook rice; add to bowl. Brown chopped meat; add to bowl. Scramble the eggs together and cook; add to bowl. Mix all ingredients together and add soy sauce until everything turns a nice brown.
Wash celery and separate stalks. Carefully cut off both ends. Fill celery with peanut butter. Add raisin "ants" to the peanut butter. Serve.
In large skillet, on low heat, cook ground beef until browned, constantly beating meat to a very fine consistency. Add seasoned salt while cooking. Pour into strainer to drain well. Use 3 tablespoons drippings and return to skillet. Saute onion until clear and tender. Add drained beef. Toss well. Add remaining ingredients. When mixture reaches boil, lower heat to simmer for 1 hour. Quick cool by setting pan in ice before storing overnight in refrigerator. Remove solidified fat before reheating. Makes 30 servings.
Press cookie dough into the bottom a well greased 9 by 13-inch baking dish. Top uniformly with unwrapped caramels. Sprinkle chocolate morsels evenly over caramels. Bake at 350 degrees for 30 minutes. Cool and cut into squares.
Fry beef cubes. Saute vegetables until soft. Soft scramble eggs and add vanilla. Fry rice in soy sauce and butter or oil. Combine all ingredients, salt and pepper to taste and serve. Any kind of meat, fish or chicken may be substituted for beef.
Cream butter and shortening. Add sugar. Beat well. Then add eggs, one at a time. Sift flour. Add salt, soda and baking powder. Add alternately with buttermilk to the first mixture. Add vanilla, then beat well. Pour into well-greased tube pan and bake at 325° about 1 hour or 1 hour and 15 minutes.
Mix well and store in airtight container. Put 1/3 cup of mix in cup; fill with hot water. Add marshmallows, if desired.
Melt butter in a large saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the vegetables and cook for 3 to 4 minutes. Add the broth (crab juice and water mixture), 1 teaspoon salt, pepper and bay leaves. Stir in the crab, milk and Old Bay and bring to a boil, stirring occasionally. Reduce heat to low and simmer for 25 minutes. Remove from heat and fold in the Worcestershire sauce and remaining salt to taste. Yield: 4 servings.
Mix. Pour in muffin pan with paper liners and freeze. When frozen in you may take out of pan and put in plastic bag.
Cut stems from mushrooms and set mushroom caps aside. Saute mushroom stems and onion with sausage until tender. Let cool slightly and add bread or cracker crumbs. Spoon into mushroom caps and place on cookie sheet. Sprinkle with Parmesan cheese. Bake at 375° until caps are tender, about 15 minutes.
Mix eggs, sugar, flour and butter. Pour in milk and flavoring. Cook in unbaked crust 30 minutes at 400°.
Boil in saucepan or microwave the oleo, Crisco and water. Pour this over flour, sugar and salt. Add buttermilk, soda, eggs and vanilla to first mixture.
Mix well salt and flour. Add hot water. Knead well. Shape into desired figures and bake 1 hour at 300°. Great project for little children, vacation bible school prints/projects/painted name tags and even for at home.
Coarsely chop kielbasa and set aside. Arrange chips on greased 12-inch pizza pan. Sprinkle sausage and cheese evenly over each chip, top with chilies. Bake, uncovered, at 375° until cheese melts, 3 to 5 minutes. Serves 6; 40 calories each serving.