HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small cup, stir egg yolk and vanilla together. In a food processor, place flour, sugar and salt. Process 10 seconds. Add butter; process until mixture resembles coarse meal, 20 to 30 seconds. Add yolk with machine running through the feed tube and process 5 seconds; scrape the bowl, then process until the liquid is evenly absorbed, about 10 seconds. Remove dough to a work surface. Press dough together until it forms a ball. Divide dough in half and shape into 2 thick disks. Wrap each in plastic wrap. Refrigerate several hours or overnight. When ready to bake, preheat oven to 350°. Lightly butter several cookie sheets. Remove dough from refrigerator and allow it to soften slightly. Place each piece of dough between 2 new pieces wrap or waxed paper. Roll out to 1/8-inch thickness. Remove top wax paper. Cut any desired shape. Bake 15 minutes. Sprinkle with powdered sugar.
Preheat oven to 350°. Wash and slice squash. Cook until tender, 20 minutes. Drain well and set aside. In a large mixing bowl, combine sour cream, soup, diced chicken and stuffing crumbs. Mix well. In a saucepan, melt butter and simmer seasoning (included in stuffing mix) with water for 5 minutes. Pour into soup mixture and gently fold in the squash. Pour into a 9 x 13-inch baking dish and bake at 350° for 40 to 45 minutes.
Mix vinegar, oil and Cavender's Greek seasoning. Shake well and pour over mushrooms, onions and cheese when ready to serve.
Cook potatoes with skin until well done. Drain and mash. Saut onion and butter in microwave. Layer potatoes, onion, sour cream and cheese. Save some cheese for top.
In large mixing bowl cream together butter and sugar. Blend in syrup, vanilla and eggs; beating well after each one. Sift into mixture dry ingredients. Pour into greased and floured pan and bake at 350° for 30 to 40 minutes until firm.
Cook sugar, water and cinnamon together for about 5 minutes. Pour over nuts in buttered pan. Cool and break apart.
Put artichokes in casserole dish. Saute mushrooms in butter for 10 minutes; drain (save butter in pan). Add mushrooms to artichokes. Put sour cream in pan with butter; blend well. Add seasonings and parsley; pour over artichokes and mushrooms. Top with bread crumbs. Bake at 350° for 30 minutes, or until bubbly. Serves 6 to 8.
Dump all ingredients together and mix well. It is ready to serve. The salad will keep well in the refrigerator for about 1 week.
Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 6 minutes or until tender-crisp. Let cool. Combine broccoli, corn and pimiento in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a wire whisk. Pour vinegar mixture over broccoli mixture and toss gently. Cover and chill.
Combine gelatin and pineapple juice in saucepan. Let stand 1 minute. Cook over medium heat, stirring constantly 2 to 3 minutes or until gelatin dissolves. Stir in remaining ingredients. Chill overnight. Serve over fruit salads. Yields 2 1/4 cups.
Grease and flour two 9 x 5 x 3-inch loaf pans. In a large bowl mix together first six (6) ingredients.
Combine meat, onion, salt, pepper and garlic salt. Brown meat mixture. Add tomatoes and tomato sauce. Simmer 20 minutes. Cook egg noodles until tender. Drain and add sour cream and cream cheese. Arrange meat and noodle mixture in a large greased oblong pan. Alternate layers ending with meat mixture. Top with grated Cheddar cheese and cook at 350° for 30 minutes. Serves 8 to 10.
Bottom Layer: Mix cake mix, 2 eggs, pecans and softened oleo. Mix together and press into a 9 x 13-inch baking dish sprayed with Pam.
Combine sugar, syrup and water in 3-quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches 230°. Add nuts when temperature reaches 280° and stir constantly until temperature reaches 305°. Remove from heat. Quickly stir in soda. Pour onto 2 cookie sheets or 15 1/2 x 10 1/2 x 2-inch pans. Loosen from pans as soon as possible. Break in pieces.
Mix all ingredients and bake in a buttered 1-quart casserole at 350° for 25 minutes. Serves 6.
Cook artichoke hearts according to the directions on the package. Drain well. In a heavy skillet, brown the chicken in the shortening. Add the remaining ingredients, except the artichokes. Cover and cook over low heat for 45 minutes or until tender. Add the artichokes and heat. Serve with rice. Served with a green salad and a fruit dessert, this makes a very tasty, easy dinner which has a "party" taste. Serves 4.
Wash and clean chicken thoroughly. For best results, use Corning Ware dish or dish with tight fitting lid. Place chicken in container. Add salt, pepper and seasoning salt. Slice onion and spread over meat. Slice green pepper and spread over meat. Add butter (do not have to melt. Add barbecue sauce. Bake at 375° for about 1 hour or until done.
Preheat oven to 350°. Combine all ingredients in a 9 x 13-inch pan and bake 1 hour. Can be assembled several days in advance. A good side dish to accompany the holiday bird.
Mix ingredients together. Roll into ball. Cover with crushed nuts, if desired. Chill.
Cook potatoes in boiling water until tender; drain and cool. Peel potatoes; cut into cubes and set aside. Combine relish, onion, vinegar, mustard, salt and pepper in a large salad bowl, stirring well. Fold in sour cream and potatoes, celery and eggs. Toss gently; cover and refrigerate at least 1 hour. Yields 10 servings.
Mix mustard, pepper and brown sugar. Rub over ham slice. Place in a baking dish. Core apples. Cut them in 1/2-inch slices. Cover the ham thickly with the apples. Sprinkle with the sugar. Cover the bottom of the pan with water. Cover pan. Bake at 350° for 1 hour. Uncover and let top brown.
Cut broccoli in small flowerets. Mix remaining ingredients. Pour over broccoli; cover and refrigerate for 24 hours. Baste from time to time. Drain and serve.
In a large bowl, put cooked, drained pasta, flaked corned beef, onion and half of bread crumbs. Toss together. Add cubed cheese and mix with salt and pepper to taste. Pour into casserole dish. Empty can of soup into bowl. Mix with a little water or milk to make smooth. Pour over pasta. Melt butter in pan and add rest of bread crumbs. Cook on low until toasted. Sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Mix well with 1 teaspoon grated onion. Mix well and chill. Form 2 balls and roll in chopped nuts.
Mix flour, salt and pepper. Roll chicken pieces in mixture. Brown in hot grease (Crisco), turning constantly until evenly browned. Turn down to low heat and put lid on and simmer until tender.
Melt butter in heavy skillet. Add flour, salt and pepper. Mix in broth and milk. Stir until thick. Add chicken. Serve on biscuits. Serves 4 to 6.
Mix sugar, margarine, cocoa and oil. Add eggs one at a time. Mix in vanilla. Combine flour, baking powder and salt. Gradually add to chocolate mixture, mixing after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonful into confectioners sugar, coating lightly. Shape into balls. Place on greased baking sheets, 2 inches apart. Flatten slightly. Bake at 350° for 12 to 14 minutes. Makes about 4 dozen.
Combine eggs, sugar, syrup, vanilla and salt in a large mixing bowl; mix well. Combine butter and cocoa and stir into egg mixture. Add pecans and coconut, mixing well. Pour mixture into pastry shell. Bake at 350° about 50 minutes or until set. Makes 1 (9-inch) pie.
Mix together first 5 ingredients real well. Add beef and mix. (I use food processor.)
In bottom part of double boiler, bring water to boiling point, then turn heat to low. Melt morsels and peanut butter over hot water. Stir until smooth. Stir in cornflakes until well coated. Drop on waxed paper and cool.
Combine beef, garlic, and onion in a heavy saucepan or Dutch oven. Cook and stir until beef is brown. Drain fat; add remaining ingredients. Reduce heat and simmer for at least 1 hour, uncovered.
Cook and drain rice. Mix all ingredients. Grease 9 x 13-inch pan. Bake for 1 or 1 1/2 hours at 350°.
Mix by hand flour, sugar, cocoa, baking powder and salt together. Add melted margarine; mix well. Add eggs and vanilla. Add nuts, if desired.
Dissolve Jell-O in the boiling water. Add cream cheese to Jell-O. Stir to dissolve cream cheese. Mix in the other ingredients. Pour into mold. Chill until set.
Preheat oven to 375°. Mix first 6 ingredients together. For each muffin, press 1/2 of a biscuit in a mini muffin tin. Add heaping teaspoon of filling. Bake at 375° for 10-12 minutes. Makes 40-48.
Put all in blender and blend at medium speed. Pour in greased pie pan. Bake for 45 to 50 minutes at 350°.
Cut steak into serving portions. Combine flour, salt and pepper in medium size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in hot skillet. Brown meat on both sides but do not cook. Place browned meat in crock-pot. Add tomato sauce, onion and green pepper. Cook on low for 6 to 12 hours or on high for up to 6 hours.
Proof yeast. Combine dry ingredients in food processor and pulse. Add butter and process until mealy. Combine wet ingredients and process until mealy. Combine wet ingredients. Add to processor and pulse until ball forms. Refrigerate overnight. Punch down and divide in 1/2. Pat into 12-inch circle and cut into 12 wedges. Roll into crescents. Place on greased sheet and brush with melted butter. Repeat with other half. Let rise 1 hour. Bake 8 to 10 minutes at 400°. Makes 24 rolls.
Eggs, margarine and cream must be room temperature. Beat together eggs and cream until blended. Cook pasta; drain well. Turn into a preheated (250°) ovenproof dish. Toss in margarine and pepperoni; mix well. Pour egg mixture over; toss well. Add cheese and parsley. Toss again. Mixture will continue to cook in hot dish. Do not bake.
Heat oven to 325°. Drain and dry fruit. Place in 1 1/2-quart casserole dish. Mix butter with sugar and curry powder and spread over fruit. Bake for 1 hour.
Brown beef and bacon. Add onion. Cook until tender, but not brown. Drain off fat. Blend flour and seasonings into meat. Stir in soup and cook slowly, uncovered, for 20 minutes. Stir in sour cream. Serve on toasted buns.
In small bowl combine all ingredients; blend well. Cover and chill. Makes 3/4 cup.
Cook ground turkey, onion, garlic, salt and basil in skillet. Spread cottage cheese over meat mixture. Lay 6 lasagna noodles (not cooked) over cottage cheese. Add the tomatoes. Cover and cook 35 minutes over low heat.
Mix first 5 ingredients together well. Pour into lightly buttered 9 x 13-inch casserole dish. Mix brown sugar, margarine, flour and pecans until crumbly. Cover sweet potato mixture with this. Bake, uncovered, at 350° for 30 minutes. Serve warm.
In a small bowl, whisk together the vinegar, mustard, horseradish, salt and pepper. Whisk in the oil until emulsified. Whisk in the scallions, watercress and mayonnaise. Arrange the beef on a platter and serve it with mustard sauce.
Mix together flour, sugar, Crisco, salt and 3/4 cup milk. Beat for 2 minutes. Stir in baking powder, 1/2 cup milk, eggs and vanilla; beat for 2 minutes. Bake at 350° for 30 to 40 minutes.
Make pudding according to box directions. Pour into crust and refrigerate for 1 hour. Slice bananas and spread evenly on top of pudding. Mix whipped topping, strawberries, and pineapple. Spread evenly over bananas. Sprinkle coconut on top. Slice and serve. Keep refrigerated.
In a 1 1/2-quart saucepan over medium heat in hot butter, cook carrots, celery and onion with poultry seasoning until vegetables are tender, stirring occasionally. Stir in gravy. Heat to boiling. Add turkey slices. Heat through. Serve on bread, waffles or biscuits. Makes 4 servings.
Drain syrup from pineapple. Measure 2/3 cup and pour into saucepan. Add the next 5 ingredients. Bring to boil, then simmer for 10 minutes. Pour at once over pineapple chunks. Ladle into gift jar. Arrange cinnamon stick and cherry in jar. Fill to overflowing with liquid. Cover and cool at room temperature, then refrigerate. Keep refrigerated.
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch skillet. Push beef to side. Cook and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper. Pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours. Rinse frozen beans under running water to separate. Add potatoes, beans and pimento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender.
Combine in mixer; mix until firm. Put in cupcake liners and freeze until solid. Remove from liner wrap in plastic wrap or baggies and put back in freezer until ready to serve.
Pour hash browns in a glass 9 x 13-inch pan. Place meat on top of potatoes. Sprinkle cheese on top of meat. Mix eggs, milk, dry mustard and salt; beat well. Pour over top of casserole. Bake at 350° for about 45 minutes or until an inserted knife comes out clean. Serves 8 to 10. Can do ahead and let sit overnight.
Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly. Combine molasses and milk. Add to flour mixture, stirring first until dry ingredients are moistened. Turn dough onto a lightly floured surface and knead lightly 4 or 5 times.
Beat sugar, oil and eggs. Then add rest of dry ingredients. Stir in apples and nuts. Spread in 9 x 13-inch pan and bake at 350° for 60 minutes.
Put 1/2 cup sugar over cranberries. Fold in Cool Whip. Combine cranberries, pineapple and bananas. Put 1/2 cup sugar over the fruit and fold in the Cool Whip. Place cupcake liners in muffin tins and freeze. Makes 12.
Saute onion in butter. Add salt, pepper and flour, stirring until blended. Add sour cream and cook until thick, stirring often. Cook green beans as directed; drain well and add sour cream mixture. Stir well until beans are covered. Spread in a shallow baking dish. Cover with cheese and bake at 350° for 20 minutes.
Mix all ingredients together and dip your favorite fruit. Tastes great with apples, bananas, oranges and grapes. Enjoy.
Mix margarine, flour and 1/2 cup nuts. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Make chicken soup with celery, onion, carrots, chicken, salt, pepper and parsley. After soup is done, debone chicken. Remove fat and skin. Cut into small pieces. Add to soup. Add meatballs and simmer for 10 minutes, then add cooked escarole. Simmer for 10 more minutes. Serve topped with grated cheese. Delicious!
Grease baking pans with some butter. Heat all ingredients except the peppermint extract and food color just to boiling in saucepan over medium heat, stirring constantly. Cook without stirring to 256° on candy thermometer or until a small amount of the mixture dropped into glass of very cold water forms a ball, about 30 minutes. Remove from heat and stir in 1 tablespoon extract. Pour half the mixture into one of the buttered pans. Stir 8 to 10 drops color into remaining mixture, then pour into other buttered pan. Let cool 15 to 20 minutes.
Grease 8-inch square pan. Combine flour, cocoa and salt in small bowl. Beat butter, sugar and brown sugar in large bowl until creamy. Add eggs, one at a time, beating well after each. Add vanilla. Mix. Beat in flour mixture. Reserve 3/4 cup batter. Spread rest of batter in pan. Sprinkle nuts and white chips over batter. Drizzle caramel. Beat remaining egg batter and leftover batter in bowl until light in color. Stir in chocolate chips. Spread over caramel. Bake in 350° oven 30 to 35 minutes.
Bake pie shell or graham cracker crust. Wash and drain berries. Cook sugar, water and cornstarch until thick. Add the dry Jell-O; mix good and cool. Add berries to mixture; pour into a pie shell. Cool several hours. Serve with Cool Whip or ice cream.
Brown beef, onion and garlic. Cook spinach. Drain, reserving liquid. Add water to liquid to make 1 cup. Stir spinach liquid, spaghetti sauce, tomato sauce, tomato paste and pepper into mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, bread crumbs, eggs and salad oil. Spread in 13 x 9 x 2-inch baking dish and top with meat sauce. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving
Beat sugar and peanut butter until smooth; fold in marshmallow. Blend well. Shape into 1 inch balls. Place 2 inches apart on foil lined cookie sheet. Bake at 375° until lightly browned on bottom, about 8 minutes. Cool and sprinkle with cinnamon or cocoa if desired.
Combine soy sauce, spices, sugar and wine to make marinade. Marinate meat at least 1 hour. Drain meat. Reserve liquid. Melt 2 tablespoons margarine in medium skillet. Brown meat cubes quickly on all sides. Place meat in chafing dish. Pour sauce over. Stir occasionally. If you like, add pineapple chunks to chafing dish.
Put all ingredients in blender at high speed for 1 minute, stopping to stir down once. Bake on greased griddle, using 1/4 cup for each pancake.
Combine nuts, sugar and cinnamon and set aside. Mix flour, baking powder and salt. Combine sour cream and soda. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; gradually add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon 2/3 of batter into greased 10-inch tube pan. Top with 1/2 of the nut mixture. Add remaining batter and nut mixture. Bake at 350° for 1 hour or until cake is ready.
Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden. Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes. Add cream and peppercorns; cook over medium heat until reduced to sauce consistency, about 5 minutes. Taste and season with additional crushed peppercorns and salt, if necessary. (Can be prepared one day ahead. Cover and chill. Bring to a simmer before using.) Serve over your favorite cut of beef. Makes 8 servings.
Mix all ingredients together! Put in a glass jar or sealed container. Put 2 teaspoons per cup of hot water!
Mix all ingredients. Form balls the size of walnuts. Place on cookie sheet. Bake at 350° for 20 to 30 minutes until golden brown.
Mix these dressing ingredients and add to your usual potato salad contents. Make as many times as you need to cover your potatoes.
Mix until sugar is dissolved. Marinate beef strips at least 2 hours. Use thin slices 1 inch wide, cut against the grain. Thread on bamboo skewers. Boil 3 to 4 minutes on each side. Good for chicken, too.
Prepare salad dressing mix according to package directions. Mix vegetables and shrimp together. Pour dressing over the shrimp and vegetables. Marinate for twenty-four hours.
Cook for 2 minutes; sugar, butter, cocoa and milk. Then add vanilla, peanut butter and oatmeal.
Melt butter in soup pot. Add water, add diced vegetables (except canned ones), ketchup, tomato juice, salt and pepper to taste. Bring to boil. Let simmer slowly 3/4 hour. Add canned vegetables and cook an additional 10 minutes.
Mix eggs and sugar. Add rest of ingredients and mix well. Pour onto large cookie sheet. Bake at 350° for 20 minutes.
Cook spinach according to directions. Drain spinach and save liquid. Melt butter in pan and add flour, stirring until completely blended but not browned. Add onion and cook. Add milk and liquid from spinach slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add cheese and rest of seasonings. Stir until cheese is melted. Combine with cooked spinach. Put in casserole dish. Top with buttered bread crumbs and bake until warm. Freezes well.
Salt and pepper and brown chops. Pour rice along with soup, consomme and mushrooms. Stir together. Lay chops on top, adding margarine to top of chops. Cover and bake 1 hour at 350°.
Combine first 4 ingredients. In another bowl, combine butter, garlic, mustard and Worcestershire. Place small amount of cheese in center of each breast. Roll and secure with toothpicks. Dip in butter mixture, then crumb mix. Pour remaining butter over chicken. Bake at 350° for 1 hour.
Brown meat. Add all other ingredients. Slow cook for 1 to 2 hours.
Soak soft bread crumbs in milk. Mix in ground beef, minced onions, salt, egg and 1/2 cup barbecue sauce. Shape into loaf in lightly greased, shallow baking dish.
Mix together the cornmeal, salt and sugar. Scald these ingredients in the boiling water. Add the butter to the mixture. Mix the eggs and milk and stir all together and then add baking powder; stir to get an even mixture. Bake in 350° oven for 30 to 35 minutes.
Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
In bowl, mix instant pudding with whisk with milk. Stir until smooth. Add sour cream and yogurt. Whisk again. Cover and refrigerate two hours before serving. Spoon into dishes and top with choice of fruit.
Beat until creamy. Pour into pan. Cook at 350° until fudge tests done.
Preheat oven to 350°. Dip chicken into mixture of melted butter, hot pepper sauce and vinegar. Put in pan. Sprinkle with 1 package of Hidden Valley Ranch. Bake 25 to 30 minutes or until brown.
Saute onions and cayenne peppers in 1 teaspoon of vegetable oil until onions are tender. Add meat and brown. Crush tomatoes and add to meat mixture in large pot. Add rest of ingredients, except tomato juice, and mix thoroughly. Salt and pepper to taste. Add tomato juice. Cook on medium/low heat for about 45 minutes to 1 hour. Reduce heat to low setting for another hour. Stir occasionally.
Brown hamburger, pour off grease. Blend in gravy mix, garlic salt, water and rice. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Stir in thawed peas and chestnuts, cut up. Continue to simmer until rice is tender. Stir in onions. Serve with soy sauce.
Using about 1 tablespoon of garlic with ground turkey; form meatballs and place in a 13 x 18-inch pan. Bake meatballs until done in 300° oven. Remove from heat and make sauce.
Mix butter, sugar and brown sugar. Mix well with electric mixer. Then add 2 eggs and vanilla. Put oatmeal in a blender until it turns to powder. Mix with flour, then add salt, baking powder and soda. Mix all ingredients together. Then add chocolate chips and nuts. Bake at 375° for 8 to 10 minutes.
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1 1/2 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. Remove and discard carrots and celery.
Mix into mixture and let set in refrigerator at least overnight. Serve on lettuce leaf with party crackers. Makes fifteen generous servings.
Stir well; pour out on buttered cookie sheet. Spread well. When cool, break into chunks.
Cut up vegetables real small or dice. Toss spaghetti with Italian dressing and Salad Supreme seasoning. Cut spaghetti in small segments. Add cut up raw vegetables. Toss. Chill and serve.
Sift together first 5 ingredients and make 3 holes. Then add rest of ingredients and pour 1 cup of water over ingredients and mix together. Bake at 350° for 30 minutes.
Bake Jiffy cake mix in 9 x 13-inch pan. Soften cream cheese and add vanilla pudding and milk. Mix well. Add pineapple, well drained. Spread mixture over cake. Cover with Cool Whip. Sprinkle with chopped nuts. Refrigerate 12 hours or more. Cut in squares and top each square with a cherry.
Pour over chicken and refrigerate 1/2 to 1 hour. Grill or broil chicken. Warm the sauce and put chicken in it; serve.
Bring peanut butter, brown sugar and vanilla to a boil. Stir into cereal and coconut. Let cool. Shape into bird's nests and fill with jelly bean eggs.
Combine the vegetables, salt and sugar and cook until mixture begins to thicken, then add the vinegar and spices in a bag. Cook until mixture becomes a thick sauce. Pour into hot jars and seal immediately. Drain juice from vegetables before adding vinegar. This will shorten the cooking time.