HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl beat oleo, peanut butter, sugar and brown sugar until fluffy. Add eggs and vanilla; mix well. Combine flour, soda and baking powder; add and mix well. Shape tablespoon of dough around candy forming a ball. Place on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine vinegar, salt, water and peppercorns. Bring to a boil, then cool. Add dill, hot pepper and garlic to a large container (1 gallon or more). Pack cucumbers into container and add vinegar mixture (cooled) to cover cucumbers. Let set at room temperature for 1 to 2 weeks, then refrigerate. Keeps 3 to 4 months.
Cut meat into 1 inch cubes. Combine cornstarch and soy sauce in dish and add meat; stir until coated. Brown meat in oil 3 to 5 minutes. Combine water with package of sauce blend. Pour over meat and simmer 5 to 10 minutes. Add carrot, pepper and pineapple. Cover and simmer 10 to 13 minutes until vegetables are tender. Serve over cooked rice.
Combine all ingredients until well blended. Serve over baked ham, hot dogs and steamed vegetables.
In a wide frying pan, spread shallots, 1 tablespoon minced parsley and mushrooms. Lay fish over vegetables, overlapping edges as little as possible. Pour in wine.
Lightly grease 9 x 13-inch pan. Line bottom with bread cubes. Cook, drain and cool sausage. Beat eggs and milk; add ground mustard, salt and pepper. Stir sausage into egg mixture. Pour over bread cubes. Top with cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes. If glass dish, put in cold oven and heat together.
Slip skins from grapes. Set skins aside. Bring pulp to boiling point. Reduce heat; simmer 5 minutes. Press through sieve to remove seeds. Add skins.
Grind cranberries and add sugar. Let stand overnight. Dissolve gelatin in hot water. Add cranberries and rest of ingredients. Refrigerate until set.
Stir together dry ingredients. Cut in shortening to size of coarse crumbs. Add milk all at once. Stir with fork until dough clings together. Knead dough on lightly floured surface 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 10 minutes or until lightly browned.
Combine potatoes, celery, onion, water, bouillon cubes, salt, and pepper in a saucepan. Cook over medium heat until tender. Add milk and butter. Garnish with parsley. Serve.
Drain cherries well. Mix sugar, syrup, butter and vanilla. Knead until smooth. Pinch a small piece off and wrap around each cherry. Place on well buttered pan and chill several hours. Melt paraffin and chips over hot water. Dip each fondant ball into mix and place on buttered dish.
Cream together butter and sugar. Add next 6 ingredients. Add apples and nuts. Pour into greased 9 x 13-inch pan. Bake for 30 minutes. Serve warm or cold with sauce.
Heat oven to 400°. Grease pie plate or quiche pan. Mix shrimp, crab, cheese, onion and pimentos. Put into pan. Beat remaining ingredients 15 seconds by hand or 1 minute in a blender. Pour over mixture in pan. Bake 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes before cutting.
Blend well. Pour into a well-greased 10-inch tube pan and bake at 325° oven for 1 1/2 hours.
Cream margarine and sugar. Add beaten egg. Add flour, a little at a time. Use cookie press on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix boiling water, sugar, Crisco and salt. Cool to lukewarm (about 10 minutes). Soften yeast and 1 tablespoon of sugar in 1/4 cup of lukewarm water. Stir yeast into the other lukewarm mixture. Add 2 beaten eggs (room temperature). Stir in 4 cups of flour. Add 3 to 4 or more cups of flour to make a soft dough. Do not knead. Cover and put in the refrigerator overnight.
Combine flour, 2 tablespoons sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead 10 to 12 strokes. Roll to 1/4-inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly roll fashion. Cut into 1-inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13 x 9 x 2-inch pan. Place rolls in pan. Bake at 425° for 15 to 20 minutes, until desired brownness. Immediately turn upside-down onto large platter or cookie sheet. Serve warm. Makes about 8 rolls.
Arrange beef in bottom of 8 x 12 baking dish or pan. Wrap a strip of bacon around each chicken breast. Place chicken on top of beef. Spread undiluted soup over chicken. Cover with aluminum foil and bake at 300° for 2 hours. Increase heat to 350° and bake 20 to 30 minutes longer, basting several times.
Slice cucumbers to fill jar. Fill jar with cold vinegar mixture. Seal and refrigerate 3 days before serving. Delicious! Vinegar may be used for more cucumbers.
Mix chicken and tomato sauce in Dutch oven. Heat to a boil. Reduce heat. Prepare dumplings; drop by small teaspoonfuls onto hot chili. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer. Sprinkle cheese on top of dumplings and serve.
Sift together flour, sugar and baking powder. Make well in center and add eggs and vanilla and slowly add milk, incorporating flour mixture. Should be a little thicker than pancake dough. Drop by teaspoonful into hot, deep fat and fry until a golden brown. Drain on paper towel and sprinkle with powdered sugar or drizzle with honey. Eat while piping hot! Great on Sunday morning!
Blend the first 3 ingredients until grainy. Add at least 8 tablespoons ice water. Spoon together until it balls away from bowl.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can French fried onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings. Preparation time is 5 minutes.
In a 5-quart saucepot, heat corn oil over medium heat. Add next 6 ingredients. Cook, stirring 5 minutes or until onion is tender. Add zucchini and carrots. Cook, stirring 1 to 2 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 30 to 35 minutes. Makes 6 servings.
Place first 2 items in car. Place key in ignition and turn one time. Drive car onto road. Heat for nearest restaurant.
Pour the peaches (juice and all) in a 9 x 13-inch pan. Sift the cake mix over the peaches. Cut and drop the margarine over cake mix. Bake 40 minutes at 350°. Mix brown sugar, pecans and 1/4 cup margarine. Spread over cake and bake 10 more minutes.
Mix 1/2 package of taco seasoning mix and cream cheese. Spread onto a round platter. Add in layers salsa, lettuce, tomato, pepper, cheese and onion. Garnish outside with your favorite chips.
Saute onion in butter in skillet. Add next 7 ingredients. Cook until cheese melts, stirring constantly. Separate salmon into chunks, removing bones. Combine macaroni, salmon, sauce and half the peas in large bowl; mix well. Spoon into 2-quart casserole. Bake at 350° for 30 to 40 minutes. Cook remaining peas, using package directions. Garnish with cooked peas. Yields 6 servings.
In large skillet, cook meat and onion in butter until meat is brown. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in sour cream. Heat through. Serve over cooked noodles.
Combine sugar and water; boil 5 minutes. Cool, then add lemon juice. Put in jar and chill in refrigerator until ready for picnic. Yields 1 1/2 quarts basic mixture at the picnic. Add 3 quarts of water and ice and serve. Yields 25 servings.
Stir together in 6-quart covered heavy aluminum pan. Place in 250° oven for 6 hours stirring once after 1 hour. Leave in pan for another 3 hours. You could assemble the ingredients 1 hour before bedtime and set the oven to turn off six hours later. Don't forget to stir after 1 hour, then leave it.
Beat together 1 Corinthians, Isaiah, Psalms and Genesis. Stir in John. Pour into buttered baking dish. Sprinkle 2 Chronicles on top. Bake at 350° for 1 hour or until firm.
Spray nonstick Dutch oven with cooking spray. Heat to medium-high. Add chicken, onion, green pepper and garlic. Cook, stirring, until meat is browned. Add tomatoes, beans, water, tomato paste, chili powder, cumin, salt, sugar and red pepper. Stir well. Reduce heat to low and simmer, stirring occasionally, about 30 minutes. Makes 6 servings each with 197 calories, 7 grams fat and 39 milligrams cholesterol.
Mix ingredients in small saucepan. Bring just to boiling over medium heat. Reduce heat and cook for 3 minutes, stirring occasionally. Remove from heat. Stir in rum, vanilla and nutmeg. Great over apple pie.
Brown sausage and drain. Combine all ingredients in a large pot. Simmer, covered, for 1 hour. Remove bay leaf. Serve hot.
Wash beans. Place all ingredients in 4-quart pan. Bring to boil and reduce heat. Cover and cook 4 hours on low heat.
Mix together salt and flour; fork in Crisco. Add 1/4 cup ice water. Mix dough into a ball.
Mix apple juice per directions on can. Pour apple juice and pineapple juice in coffeepot. Pour red hots in basket of coffeepot and perk.
Mix together. Use dressing, if desired. Wonderful as a light dinner or a side salad.
Chill juices before mixing. Mix all juices together, except ginger ale. Do not add water to frozen juices. Pour in a punch bowl; add ginger ale.
Baste several times during baking until done. Bake 1 hour at 325°.
Put Chex or Krispies in cake pan; crush slightly. Combine in saucepan, sugar and Karo. Heat to a full rolling boil. Stir in peanut butter. Pour over cereal; mix evenly. Melt chocolate chips and pour over cereal mixture. Let cool. Cut into bars or squares.
In a medium nonmetal bowl, combine all ingredients except avocado; mix well. Cover; refrigerate 2 to 3 hours, stirring occasionally. Add avocado; toss gently. Drain salad, reserving orange juice dressing. If desired, serve on lettuce-lined plates with reserved dressing. Makes 8 (1/2 cup) servings.
Drain all juices from fruit cocktail, oranges and pineapple. Mix all ingredients in a large bowl. Refrigerate before serving.
Prepare Pastry For Single-Crust Pie as directed, except prick the bottom and sides with the tines of a fork. Bake in a 450° oven for 10 to 12 minutes or until golden. Cool on a wire rack.
Cream butter and sugar. Blend in chocolate and vanilla. Add eggs one at a time. Beat each 5 minutes. Pour into shell. Chill 4 hours or overnight. Top with whipped cream and chocolate curls.
Season shrimp in the baking soda, oil and soy sauce. Heat 6 tablespoons oil in wok; add shrimp. Cook 1 minute. Add eggs. Cook 1/2 minute. Add cooked rice. Cook enough rice for 6. Add 2 to 3 tablespoons soy sauce. Add green onions. Keep stirring every time you add another ingredient. Have rice cooked before you start the wok.
Saute onion and celery in margarine until tender. Add mushrooms and cook 2 minutes, stirring constantly. Gradually add milk; cook over medium heat, stirring frequently until mixture is thickened and bubbly. Stir in cheese, pimento and seasonings. Continue to cook and stir often until cheese melts and mixture is thoroughly heated. Add oysters and liquid. Reduce heat and simmer 5 to 8 minutes or until edge of oysters curl. Yields 6 1/2 cups.
Combine sugar, flour, soda and salt. Mix in eggs and vanilla. Fold in fruit cocktail, juice and all. Pour into greased 9 x 13-inch pan. Sprinkle brown sugar and walnuts over top of batter. Bake at 350° for 40 to 45 minutes or until light golden brown.
Combine sweet potatoes, butter and eggs; mix well. Combine sugar, flour and salt. Stir into potatoes mixture. Combine buttermilk and soda. Add to mixture, mixing well. Stir in vanilla. Pour into pie shell. Bake at 350° for 1 hour and 10 minutes or until set. Yield: one 9-inch pie.
Bake sheet cake as directed. Mix Jell-O with 2 cups of hot water only. While cake is still warm, use a fork to punch holes in cake and spoon Jell-O mixture directly into holes, allowing mixture to penetrate cake. Let set 30 minutes before refrigerating. When cold, spread crushed strawberries over cake. Cover with whipped cream.
Dip chicken in egg, then bread crumbs. Brown in margarine or oil. In same skillet, pour spaghetti sauce over chicken. Top with Mozzarella, then Parmesan cheese. Do not stir. Cover, cooking, on very low heat for 8 to 10 minutes. (May sit at this point.)
Brown ground beef and onions together. Drain. Add cream cheese that has been melted. Add all other ingredients except biscuits. Mix well. Pour into 2 1/2-quart casserole dish. Bake in 350° oven for 10 minutes or until casserole begins to bubble around edges. Place biscuits around edge. Place half of stuffed olive in center of each biscuit. Bake 20 minutes or until biscuits are golden brown.
Preheat oven to 400°. Put each fish fillet on a piece of aluminum foil large enough to enclose it. Brush with margarine; top with onion and tomato. Sprinkle with lemon juice and oregano. Season with pepper. Fold the foil over the top of the fillet and crimp the edges together securely. Put the fillets in a baking dish just large enough to hold them. Pour in 1/4 inch of water and bake for 20 minutes. Serve the fish in its wrapping. Serves 4.
Mix all ingredients and form a ball. Chill until firm and roll in 2/3 cup pecans. Serve with crackers.
Heat oven to 425°. Grease (9 x 1 1/4-inch) pie plate. Prepare mashed potatoes as directed on package for 4 servings except decrease water to 1 cup and omit milk. Stir in egg, green onions and sour cream. Press potato mixture against bottom and sides of pie plate. Prick bottom and side with fork. Bake 15 minutes.
Combine uncooked meat, refried beans, oregano and cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in a baking dish. Combine water and picante sauce and pour over shells. Cover your dish and bake at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes until noodles are tender. About midpoint of your baking time, very carefully turn the noodles over. Combine sour cream, green onions and olives. Spread over noodles. Take note which direction you placed your noodles before adding sour cream mixture so you will know how to take them out. Finally, add cheese for the final layer. Place back in oven long enough to melt cheese.
Cook apples and chop. Season to taste with sugar and brown sugar. Roll each biscuit out flat and cut in 3 wedges. Put apples in wedge and wrap. Place wrapped wedges in large casserole. Boil for 3 minutes 1 stick margarine, 1 cup sugar, 1 cup water and cinnamon to taste. Pour mixture over wrapped apples. If you have apples left over, just put around edges. Bake at 325° for 30 minutes.
Preheat oven to 350°. Soften cream cheese. Spread over 9-inch pie plate on bottom. Spread chili over cream cheese. Sprinkle Cheddar cheese over chili. Bake in 350° oven for 15 minutes. Serve with chips.
In a blender, blend chopped peaches until smooth, set aside. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand, then peaches, lemon juice and extract. Fold in Cool Whip. Pour equal portions into crusts. Freeze 4 hours or until firm. Garnish with fresh peach slices, if desired.
Have ready the tortillas. Mix together the next five ingredients. Add chicken, if desired. Spread mixture on tortillas. Roll tortillas and set in casserole dish with tortillas seam side down. Cover with a damp towel. Refrigerate several hours. Slice. Serve with salsa as an appetizer.
Combine flour and brown sugar in medium bowl. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of an 8 x 8 x 1 1/2-inch baking pan. Bake in preheated 350° oven. Bake for 15 minutes. Cool slightly.
Mix all ingredients except last 2; blend well. Mix 2 tablespoons of sugar and cinnamon. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly. Sprinkle with cinnamon and sugar. Bake at 375° for 8 to 10 minutes until golden brown. Makes 2 to 3 dozen.
Mix shortening, eggs, pumpkin and vanilla with fork or spoon. Sift together flour, nutmeg, cloves and cinnamon. Add sugar. Mix with the liquid. Add nuts. Cook in tube pan 1 hour and 15 minutes at 350°.
Mix oil, vinegar and spices in glass container. Add beef; stir to coat. Cover and refrigerate 4 or more hours, stirring occasionally. Remove beef. Place beef, corn, peppers and tomatoes about 1/4-inch apart. Brush with marinade. Cover and grill 4 to 5 inches form coals. Turn and marinate occasionally for 15 to 20 minutes or until done.
Combine Crisco, salt, lemon rind and nutmeg. Add sugar and cream well. Add beaten eggs and milk, mixing well. Sift flour with baking powder and soda. Add to creamed mixture. Mix well. Drop by teaspoons on greased cookie sheet. Flatten cookies by stamping with bottom of flat glass dipped in water. Sprinkle cookies with sugar. Bake at 375° for 8 to 10 minutes. Makes 4 to 6 dozen cookies.
Cut porterhouse into small strips (bite sized). Heat oil and black pepper in skillet (hot). Toss steak pieces in flour. Remove and shake off excess flour. Brown in hot oil. Reserve steak. Cool skillet slightly (add more oil or liquid, Worcestershire). Add slowly and cook chopped onion. When onion is transparent, return steak to skillet, add a big dollop of sour cream over all and warm slightly.
Cream the cream cheese and add all other ingredients. Mix well, then put in a bowl. Add a sprig of parsley for a garnish, if you like. Keep in refrigerator.
Melt butter or margarine in a 9 x 13-inch cake pan or a large cast-iron skillet and make sure that the entire bottom of the pan is covered. Then place the pan in the freezer. After the butter or margarine is frozen, drain the juice from the 2 cans of pineapple in a large measuring cup. While the pineapple is draining, remove the pan from the freezer and spread the brown sugar evenly in the bottom of the pan before the butter or margarine melts. Then decorate the brown sugar with the sliced pineapple and fill all of the remaining space with the pineapple chunks. Place whole maraschino cherries in the center of each pineapple slice.
Season chicken breasts lightly with seasoning salt and pepper. Place in a shallow baking dish. Mix lime juice, salad dressing mix, and butter. Pour over chicken. Cover and bake at 350° for about 1 1/2 hours or until chicken is tender. Remove cover for the last 15 minutes to brown.
Cover cucumbers with the salt, water and ice cubes and let stand for 3 hours. Make a syrup of the remaining ingredients. Boil syrup mixture for 5 minutes. Drain cucumbers. Drop in boiling syrup but do not boil after adding cucumbers. Pack in sterilized jars and seal.
Microwave oleo & bouillon just to melt. Mix all ingredients together & beat with mixer until smooth. Serve on crackers.
Mix ingredients in bowl. Preheat oven to 350°. Drop dough into small balls on cookie sheet. Flatten down with a fork. Bake 10 to 12 minutes.
Peel cucumbers and into very thin slices. Mix together vinegar, sugar, salt and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. top with fresh parsley and serve. Serves 4-5.
Brown meat; pour in colander and rinse under hot water to remove any fat. Mix spaghetti sauce with meat. Spray casserole dish with nonfat spray. Layer noodles, cheese, meat and sauce, noodles, cottage cheese, meat and sauce, noodles, rest of meat and sauce and cheese. Bake at 350° for 30 to 35 minutes.
Combine sugar and mustard seed; let come to a boil. Set aside and cool. Then add remaining ingredients; mix these together and let set for several hours or overnight. This will keep in refrigerator for several weeks.
Chop all greens in processor. Bake rice and when done add cheese, milk, and everything else. Bake in covered casserole bowl for 1 hour at 350°.
Slice apples into a buttered 9-inch pan. Mix brown sugar, flour and oleo; sprinkle over the sliced apples. Bake for 35 minutes at 400°. Serve warm with vanilla ice cream.
Peel, slice and boil potatoes until tender; drain. Add sugar, butter and vanilla flavoring. Mash potatoes. Set aside until the potatoes are cold. When cold, mold potatoes around individual marshmallows, covering completely. Roll each puff in crushed corn flakes. Place each puff in a buttered 9 x 13-inch baking dish about 1 inch apart. Heat in oven for about 5 minutes or until marshmallows are hot.
In mixing bowl, scald 1/2 cup milk with 1/2 cup boiling water. Add salt and oil to mixture. In cup, dissolve sugar in warm water and add yeast. Let stand 5 minutes. When milk is cooled, add yeast mixture. Mix in flour to make soft dough. Let rise 20 minutes. Turn on floured board and knead 5 minutes. Make into rolls. Let rise until dough doubles. Bake at 450 degrees for 15 minutes.
Mix eggs, water, baking powder and flour until able to roll. Roll to desired thickness and cut.
Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl. Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom. Preheat oven to 350° and place the empty dish in the oven. Add cinnamon, raisins, sugar, salt and almond extract to the noodles. In a separate bowl, beat eggs; add milk and beat again until well blended. Add to the noodles with the remainder of the melted butter. Stir well. Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer. Serves 8.
Mix water and yeast; add 3 cups flour and salt. In saucepan, heat milk, honey and butter until warm. Add to flour mixture. Add eggs and beat. Stir in granola and rest of flour. Knead 8 to 10 minutes. Place in greased bowl, cover and let rise 1 1/2 hours. Punch down, divide into 3. Place in loaf pans; let rise 1 hour. Bake at 375° for 30 to 35 minutes.
Mix dry ingredients and shortening together, add buttermilk. Dissolve yeast in the 1/2 c warm water. Add to dry ingredients. Work dough and knead. Roll out for biscuits. Let rise on baking sheet 1/2 hour before baking. Bake at 450 degrees until golden brown on top.
Melt margarine. Add sugar, a little at a time, and mix well. Add vanilla. Mix well, then press down in a 9-inch pan. Melt candy bar and pour on top in very thin layer. Let harden before cutting.
Cook first 3 ingredients to a soft ball stage (on candy thermometer) on low heat. Pour in nuts. Stir until stiff and loses gloss. Pour onto wet towel to form roll. Cool in towel, then wrap in foil. This makes a roll about 18 inches long. Slice as ready to serve.
Mix sugars, flour, cinnamon, nutmeg and salt in small bowl. Cut in oleo until fine. Put over sliced apples in pie shell. (I put about 1/4 cup water of the apple, flour and sugar mixture.) Put the top crust on, brush with milk and sprinkle with sugar. Bake at 375° for 45 to 50 minutes until brown.
Mix cucumbers and onion in gallon jar. Pour cold liquid over and keep in refrigerator. Ready in 5 days. Keeps 9 months.
Grease a casserole dish. Trim crusts off bread and cut bread slices into cubes; place in dish. Add cheese and sausage. Mix remaining ingredients and pour over top. Chill one hour or overnight. Bake at 350° for 30-35 minutes.
Preheat oven to 400°. Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits in a single layer, overlapping slightly in a deep dish pan. Peel, core and slice apples. Place an apple slice between each biscuit and around outer edge of pan. Mix nuts with remaining sugar mixture and sprinkle over top. Bake 25 to 30 minutes or until golden brown.
Beat egg whites with salt until stiff. Gradually beat in sugar, mixed with spices. Fold in chopped walnuts.
Combine broccoli and onion. Cook according to directions. Drain. Add remaining ingredients. Stir well. Pour into a greased pan. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Cook sugar, Karo and water in an iron skillet until it spins a thread. Beat egg whites and slowly pour in syrup, stirring constantly. Add vanilla and pecans. Pour onto greased foil.
Butter a 1 1/2-quart baking dish. Spread bottom with apple slices and sprinkle 1/3 cup water over top. Mix dry ingredients, then add the small butter pieces, one at a time, until it looks like coarse crumbs. Sprinkle this over the apples and bake at 350° for 30 minutes.