HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Beat butter and 3/4 cup sugar until light and fluffy. Beat in egg and extract. Combine flour, baking soda, baking powder and salt. Gradually add to butter mixture, mixing well. Combine cinnamon and remaining 3 tablespoons sugar in small bowl. Roll dough into 1-inch balls and roll in sugar/cinnamon mixture. Place 2 inches apart on lightly buttered cookie sheet. Bake 11 to 12 minutes or until light golden brown. Let stand on cookie sheet. Transfer to wire cooling racks. Makes about 2 dozen cookies.
Mix well and seal in jar. Use 2 heaping teaspoonfuls to 1 cup boiling water.
Stir sugar and syrup together. Bring to a boil. Remove from heat. Stir in peanut butter and mix well. Add vanilla to cereal. Drop by teaspoon onto waxed paper. Makes 6 dozen.
Mix well. Put in a 13 x 9 x 2-inch pan. Grate or slice 1 small package of Velveeta cheese on top. Cover with foil and bake in 350° oven for 1 hour. Serves 10. Can be frozen.
Fry ground beef and drain. Add spaghetti sauce, oregano and garlic powder to ground beef. Simmer. Cook noodles as package directs. Stir in cottage cheese to sauce. In greased baking dish, alternate layers of noodles, sauce and cheese. Place pepperoni on top. Bake at 350° for 45 minutes.
Combine sugar, eggs, butter, sour milk and baking soda. Grind twice the orange peel and raisins. Add to mixture. Add flour and salt. Bake at 350° for 25 minutes. Make glaze from juice of orange and sugar. Spread on cake while hot.
Beat the egg whites until frothy. Add the sugar, one tablespoon at a time, beating until very stiff. Divide mixture into 6 equal portions; shape into nests on heavy paper or cookie sheet. Bake for about 1 hour at 250°. When done, place sheet on damp cloth and lift off nest. Let cool. Fill with ice cream and strawberries.
Mix those thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love and kindly service. Fold in four cups of prayer and faith to lighten all other ingredients and raise the texture to great heights of character and Christian living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile at any time and it will satisfy the hunger of starved souls.
Mix together all ingredients. Cook over medium heat until it forms a ball. Pour out and knead a few minutes to increase smoothness. Keep in plastic bag or tightly covered container.
In saucepan, combine sugar, salt, vinegar and oil; heat to a boil. Mix in vegetables.
Combine lettuce, strawberries and cucumbers. Toss. Serve with vanilla yogurt dressing.
Slice bread into 6 even slices, but not all the way through. Butter bread slices, if desired. Preheat oven to 425°. Spread ham slices with mustard, cut in half. Rinse and slice tomatoes. Sprinkle with salt and pepper. Cut cheese slices in half. Place 1/2 slice ham, 1 tomato slice and 1 cheese slice between every slice of bread. Sprinkle with little Parmesan cheese. Press loaf together lightly. Wrap in foil. Place on oven rack. Cook about 10 minutes or until cheese starts melting and bread is hot. Bread should be crispy on the outside.
In a bowl, stir together mushroom soup, milk, dry onion soup and undrained can of mushrooms. Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture. Place rice mixture into a 12 x 7 1/2 x 2-inch baking dish. Arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle paprika on top. Cover tightly with foil. Bake at 375° until rice is tender, 1 1/4 to 1 1/2 hours.
Melt butter in a saucepan. Add rice. Braise well until butter starts to bubble. Dissolve bouillon cubes in 4 cups water. Mix together with rice in a 2-quart casserole dish. Season with salt and pepper to taste. Cover and bake at 375° for 30 minutes.
Debone and cut up chicken into chunks. Cook spaghetti. Add soup and cheese. Cut into chunks. Season with garlic salt, salt and pepper to taste. Heat in a 350° oven until cheese is melted and heated well.
Drain fruit well. Place in buttered casserole (6 1/2-cup or larger). Dab with butter. Sift over fruit 1 cup of sugar with 1 scant tablespoon of curry. Let set 24 hours in refrigerator. Bake, covered, at 350° for 45 minutes. Serve at once. Leftovers are good cold.
Bring cocoa, sugar, milk and butter to a boil on medium heat. When it begins to boil, cook exactly two minutes. Then add the vanilla, peanut butter and oatmeal. Stir quickly and place on wax paper with large spoon.
Cook cranberries, sugar and water until done. While hot, add rest of ingredients, stirring now and then until cool. Let set overnight. Real good.
Cook carrots and celery in boiling water until tender; do not drain. Cook onion in margarine until just tender. Stir in flour. Gradually add milk. Cook and stir until thick. Add broth, cheese and vegetables. Stir over low heat until cheese melts. Makes 6 servings.
Heat oven to 350°. Mix all ingredients. Roll into small balls. Place on baking sheet. Bake for about 2 minutes. Makes about 75 to 100 meat balls.
Mix cottage cheese, pineapple and oranges. Sprinkle diet Jell-O over this; stir well. Stir in pecans, then stir in the whipped yogurt mixture. Chill. Serves 6 to 8.
In blender or food processor, whip cottage cheese with lemon juice. In large skillet, melt margarine. Add mushrooms and onion mixture. Stir in cottage cheese and cook about 5 minutes. Do not boil. Stuff tomato shells and bake in a preheated 375° oven for 15 to 20 minutes.
Cream butter and 1/2 cup sugar. Add lemon rind; beat. Add eggs. Mix next 3 dry ingredients and add to batter a little at a time. Pour half of batter into greased 9 x 9-inch square pan. Place drained peach slices over batter. Add remaining batter to cover peaches. Combine remaining ingredients and pour over peaches. Bake at 350° for 35 to 40 minutes. Cut in squares and serve with whipped cream.
Preheat oven to 325°. Place almonds in the empty tin that the cheese was packaged in and bake for 5 minutes. Add butter to tin, then add Camembert. Bake another 5 minutes (10 minutes for very spreadable cheese.) Serve on crackers.
Mix oil and sugar; blend in vanilla and eggs. Sift all dry ingredients and add to mixture. Add pears and nuts (optional). Mix well. Bake in greased and floured 9 x 13-inch pan. Cook 45 minutes in 350° oven. Cool and ice with Cream Cheese Icing. Cut into 24 squares.
Cream butter and sugar together. Add 2 slightly beaten eggs. Beat well. Add slowly the applesauce. Stir well. Add cherry juice and vanilla. (Place in paper bag the flour, cinnamon, cloves, baking soda, raisins, nuts, dates, salt and cherries.) Fold in the flour mixture to the butter mixture. Pour batter into well-greased and floured pan. Bake in 10-inch tube pan at 350° about 55 minutes.
Mix the eggs and milk together in a shallow dish. When blended, add the steaks to the mixture. Cover; place in the fridge for 2 to 3 hours, turning over steaks occasionally. Add salt and pepper to the flour to taste. Remove steaks from the milk and egg mixture. Roll in the flour; cook in oil over medium-high heat. Turn only once when the first side is brown. When done, dry meat on paper towels, while being careful not to knock off any of the breading.
Layer in very large bowl the first 5 ingredients in order. Mix mayonnaise and sugar and spread on top, covering salad well. Sprinkle Parmesan cheese and bacon bits on top and refrigerate at least 8 hours. Toss before serving.
Mix well the hash browns, 1 cup flakes, sour cream, onion and mushroom soup. Place in greased baking dish. Top with 1/2 cup crushed corn flakes, then 1/2 cup melted butter poured over, then 1/2 to 1 cup shredded Cheddar cheese. Bake at 375° for 30 minutes.
Bake in 13 x 9 pan at 350° for 25 minutes. Cool completely.
Boil chicken. Cool and remove from bone. Combine broth from chicken and can of chicken broth with cooked chicken. Beat egg. Add milk, baking powder and flour. Roll out thin on floured board. Cut into strips and drop into boiling broth. Reduce heat and simmer about 12 to 15 minutes.
Butter a shallow 1 1/2-quart baking dish. Place about half of the fish fillets in even layer. Sprinkle evenly with about half of shrimp, bread crumbs, pepper, lemon juice and mushrooms. Repeat layers. Mix together tatar sauce, green onions and butter. Dot over top. Drizzle casserole evenly with vermouth, if used. Cover and chill if make ahead. Bake, covered, in a 350° oven about 30 minutes; 40 minutes, if chilled.
Slice potatoes thin and onions also. Layer potatoes, onions and cheese. Pour celery soup over all three ingredients. Salt and pepper according to taste. Repeat. Each time when half of soup is used, fill can with water, stir and use the same way until finished.
Wash and pat dry the ribs. Season with salt and pepper. Place in a roasting pan and bake in a 375° oven for 50 minutes, covered. Combine remaining ingredients and pour over meat. Reduce heat to 350°. Continue cooking for another 45 to 55 minutes, uncovered. Baste occasionally.
Beat together oil and sugar. Add eggs and beat until creamy. Sift together and add flour, salt, cinnamon, baking soda and baking powder. Fold apples, nuts and raisins into very stiff batter. Grease and flour tube pan. Bake at 350° for 1 1/4 hours. Cool in pan.
Mix the first 5 ingredients and spread out on cookie sheet. Brown in 325° oven for 45 minutes, stirring occasionally.
Fold marshmallows and pineapple together until well mixed. Refrigerate 30 minutes. Fold whipped cream and nuts into marshmallows. Cover and chill several hours.
Mix salt, pepper and lemon pepper and flour venison. Brown on both sides and place in crock-pot. Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.
Melt caramels in double boiler. Add cream when melting. Add remaining ingredients and form into small balls (boulder marble size). Put on greased cookie sheet. Freeze well.
Put sugar, syrup and water in pan and boil at 240°. Add butter and raw peanuts. Boil until 300°, stirring constantly. Add soda, vanilla and salt which has been dissolved in a little water. Mix well. Pour on well buttered cookie sheets. Spread with buttered knives. It takes 3 cookie sheets.
Cut zucchini in half lengthwise and scoop out centers, being careful not to break shells. Place on greased sheet the coarsely chopped zucchini centers. Melt margarine in saucepan and saute onion and garlic. Add zucchini, celery, tomato and Worcestershire. Brown beef and onion; drain grease. Add remaining ingredients. Simmer 10 to 15 minutes or bake at 350° for 30 to 40 minutes.
In large bowl, with electric mixer, beat all ingredients together until creamy, and all lumps are gone. Frosting is now ready to spread over cake. Will frost 9 x 13-inch cake or two 8-inch layer cakes. Best on chocolate cake.
Melt the butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper and simmer for 10 - 12 minutes or until thick. At the same time, bring 4 - 6 quarts of water to a boil and add the pasta.
Whip all together until creamy. Will ice: 1 (13 x 9-inch) cake, 2 round cakes or 24 cupcakes.
Put yeast, warm water and sugar in a small bowl. In a large bowl, add the flour, salt/yeast mixture and warm water. Mix together, then on a floured surface, knead for a few minutes. Put dough into a well-greased bowl. Cover with wax paper. Let rise for 1 hour, then spread dough onto a well-greased pizza pan or cookie sheet. Let rise another 1/2 hour. Bake at 350° or until crust is brown on bottom.
Preheat oven to 350°. Boil chicken and strip off bone. Saute onion in 2 tablespoons butter and mix with chicken. Take 3/4 cup of chicken broth, put in a bowl and add cream of mushroom, cream of chicken soup and Ro-Tel and blend them together. Take 9 x 13-inch casserole dish. Put chicken in dish. Sprinkle layer of chips, layer of cheese mixed together, layer of chips, then pour soup and Ro-Tel mixture on top and layer with rest of cheeses. Bake 30 minutes.
Mix all ingredients as listed. Grease, flour and spray Pam on a tube pan. Bake at 325° for 1 hour or until done. May be frosted with a mocha frosting or eaten plain.
Cut apples into 1/2 inch slices. Cut each squash in half lengthwise and remove seeds. Peel squash and cut into 1/2 inch slices. Arrange in a lightly greased 13 x 8 x 2-inch baking dish and top with apples. Combine remaining ingredients, mixing well. Spoon over apple slices. Cover tightly and bake at 350° for 1 hour and 15 minutes or until squash is tender.
If desired, use extra Cool Whip, coconut and nuts for the 4th layer.
Wash meat and pat dry. Put in plastic bag with 1 can of beer and marinate overnight. Remove from marinade and rub the roast with the flour, salt, pepper, garlic powder and italian seasoning. brown in shortening on all sides in roasting pan. Make mixture of soups, wine, onion, onion soup mix, water and can of mushrooms. pour over the roast and simmer for 2-3 hours or until done in a 350 degree oven. remove the roast and add extra water if needed to make a gravy. Good over mashed potatoes or noodles. Serves 6-8.
Combine milk and sugar. Heat to boiling point. Mix butter, eggs, salt and vanilla. Add to milk and sugar. Place in unbaked pie shell. Bake at 350° for 45 minutes. Makes 2 pies.
Mix pineapple, sugar, egg and flour. Cook over medium heat until thick, stirring constantly. When cool, add cream cheese and Cool Whip. Mix with a whisk. Refrigerate. Serve with sliced fruit such as apples, pears and strawberries.
Put first 4 ingredients in blender. Blend slowly to paste consistency. Add cheese when smooth. Add olive oil in steady stream with blender running. Add cream and blend. Pour over ravioli. Garnish with parsley. Also good on tortellini. Serves 4.
Cream butter and sugar. Add flour and egg. Shape into rolls and chill. Slice and bake at 400° until brown. Nuts, chocolate chips or coconut may be added for variations.
Mix and cook for 1 minute sugar, cocoa, milk and butter. Remove from heat, then add peanut butter and oats. Mix well and spoon on waxed paper.
Separate the biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits around the outer edge of a deep dish baker pan using a total of 15 pieces and overlap the other 5 pieces in the center. Peel, core and slice apples into thin pieces; place in the biscuit crust. Mix chopped pecans with the remaining sugar mixture and pour over all. Bake at 350° for 30 to 45 minutes or until done.
In heavy saucepan, put corn, water, milk and butter. Simmer until corn is done. Mix cornstarch in cold water and add to corn to thicken. Add salt and pepper.
Bring to a bubble. Do not boil. Strain and put in container to use later. Keep in refrigerator. Heat when ready to serve.
Wash and slice zucchini. Place vegetable in saucepan. Add water and cook over medium heat until done. Combine cheeses, egg, sour cream and flour. Stir into zucchini. Cook over medium-low heat for 5 minutes. Stir often until thickened.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, combine shortening, sugars, pudding and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake 8 to 10 minutes. Can chill dough in refrigerator for several hours before baking. Easier to handle when chilled.
For crust, in a large mixing bowl, stir together flour, powdered sugar, cocoa powder and baking soda. With a pastry blender, cut in margarine until crumbly. Press mixture into the bottom of a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 15 minutes.
In a large Dutch oven, put chicken in water and boil until tender. Cool. While cooking chicken, cut lettuce and tomatoes up in small cubes and shred cheese. When chicken is cooled, tear from bone and cut up into small pieces. Oil a large skillet, put chicken in with one cup water. Add taco sauce and seasoning into chicken. Let simmer for 20 minutes. Ready to serve.
Braise beef in margarine. Add onion. Mix flour and seasonings and add to beef. Pour in bouillon and wine and scrape pan well. Cover tightly and bake at 325° for 4 hours. Serve over egg noodles or rice pilaf.
Tie spices in cheesecloth or tea strainer and place in slow cooker. Add apple cider (or juice) and sugar, stirring well. Cover. Simmer on low 1 hour. Remove spices and stir in orange juice and lemon juice. Continue heating 1 more hour. Serve cider from cooker set on low. Yield: 10 to 11 (1 cup) servings.
Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan. Add remaining ingredients except seafood. Cook on low heat 2-3 hours. Cook seafood last. Serve with rice in soup bowls.
Mix all ingredients, except ginger ale. Add 1 bottle ginger ale for each quart of punch.
Mix ingredients in order given as quickly as possible. Do not beat. Bake in a well-greased 9 1/2 x 13 1/2-inch pan in 400° oven for 12 minutes. Frost while warm with powdered sugar icing or chocolate frosting. Cut into squares and enjoy.
Marinate water chestnuts in soy sauce 1 hour. Cut chestnuts in half. Roll in white sugar. Cut bacon in thirds, wrap chestnuts in bacon, anchor with toothpick.
In blender, mix coconut, undrained pineapple, orange juice and rum. Blend until nearly smooth. Pour in 9 x 5 x 3-inch dish or 13 x 9-inch pan. Cover and freeze until firm. Take out and break into pieces. Put half at a time in blender. Process until fluffy. Put in container and freeze until firm. Makes 5 cups.
Soak corned beef in water to cover for 1/2 hour or longer if deeply corned. Place a large sheet of heavy-duty foil on a shallow pan. Remove corned beef from water and pat dry to remove any salt on surface. Place in center of foil and pour over it 1/4 cup fresh water. Sprinkle with the spice and arrange orange slices and vegetables over and around the meat. Bring long ends of foil up over meat and seal with a tight double fold. Seal other ends, turning them up so liquid can not run out. Bake in a 300° oven for 4 hours. Remember, always slice meat across the grain.
In a small saucepan, soften gelatin in 1/2 cup of the orange juice. Stir in undrained, crushed pineapple and remaining orange juice. Chill until partially set. Fold in pears and Equal and turn mixture into a 6-cup mold. Chill until firm. Unmold onto a plate. Makes 8 servings. Calories per serving: 111. Diabetic exchanges per serving: milk 0, vegetable 0, fruit 2, bread 0, meat 0 and fat 0.
Mix Jell-O, water and 7-Up together; let it cool, then add bananas, drained pineapple, marshmallows and oranges. Let this set.
In saucepan, combine sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto bottom of pastry shell.
Cut steak or venison into thin strips. Brown meat in a large skillet in oil, using high heat. Add onions and saute until tender and crisp. Blend in soup and liquid from mushrooms. Add garlic salt and pour over steak. Reduce heat. Cover and simmer for 1 hour or until steak is tender or cover and bake at 350° until tender. Serve over rice. Makes 6 servings.
Cook carrots in boiling salted water to cover for 8 to 10 minutes, or until tender. Drain and set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add celery and onion; cook, stirring often, until tender. Add flour and next 3 ingredients, stirring until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese and carrots; spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs and remaining ingredients; sprinkle over carrot mixture. Bake at 350° for 25 minutes. Yields 6 to 8 servings.
Dump all ingredients in mixer; beat 10 minutes. Bake 1 hour and 15 minutes at 325°. Serves 25.
Melt chocolate chips, butterscotch chips and peanut butter in a 2-quart saucepan over low heat. Spread 1/2 of mixture in buttered 10 x 15-inch jelly roll pan. Refrigerate about 1 hour until firm. Stir peanuts into remaining chocolate and set aside. When refrigerated chocolate is firm, combine butter, milk and pudding mix in 4-quart pan. Bring to a boil, stirring constantly. Boil 1 minute. Stir in powdered sugar and maple flavoring. Spread over firm chocolate. Spread with remaining chocolate. Refrigerate. Cut into small squares
Heat oven to 450°. In a 9 x 9 x 2-inch pan, melt butter in oven. Remove when melted. Mix flour, sugar, baking powder and salt in a bowl. Add milk. Stir until dough forms, about 30 strokes. Turn dough onto floured cloth covered board. Roll or pat out to 8 x 8-inch square. Cut in half with floured knife, then each half into ninths. Dip each strip in melted butter on both sides. Slide each piece into place. Bake 15 to 20 minutes. Makes 18.
Brown the ground beef; drain grease. Saute the onion slightly and add the salt, pork and beans, barbecue sauce and brown sugar. Heat until bubbly. Place in a 2-quart casserole. Cut the biscuits in half (moon shape) and place cut side down over mixture. Sprinkle with Cheddar cheese. Bake 25 minutes or until biscuits are browned at 375°. Makes 4 to 6 servings.
Mix cake mix, oranges, juice, eggs and oil by electric mixer until oranges are broken up and batter is fluffy (about 3 minutes). Divide among 3 greased and floured 9-inch cake pans. Bake at 350° for 20 minutes and cool.
Mix cake mix; pour over nuts and coconut. Melt butter and cream cheese; mix with confectioners sugar. Pour over batter. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan.
Cream sugar and butter. Beat in eggs. Sift flour and baking powder together. Add flour alternately with milk and vanilla. Stir in other ingredients. Bake 3 hours at 250° in a tube pan. Put water in oven in a pan under cake. This fruit cake is very moist. Let cool completely before removing from pan.
Preheat oven to 375°. Beat egg whites until stiff. Add sugar, vanilla and salt. By hand mix in chocolate chips and black walnuts as desired. Drop by spoonfuls on cookie sheet sprayed with Pam. Turn off oven and put cookies in for 6 hours or overnight.
Cream eggs and butter. Add remaining ingredients. Grease and flour a 9-inch loaf pan. Pour batter into pan. Bake at 350° approximately 1 hour.
Preheat oven to 400°. Pour chili into lightly greased, 8-inch square baking pan. Prepare corn bread batter according to package directions. Stir in cheese. Pour over chili. Bake 30 to 35 minute. Serves 4 to 6.
Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping. Place in a 9 x 13-inch pan. Pat down to make a crust. Refrigerate for 1 hour.
Wash raisins and currants; chop nuts and fruits. Dredge fruit in half the flour. Cream butter and sugar. Add beaten egg yolks. Sift remaining flour with other dry ingredients. Add milk and dry ingredients alternately to cake batter. Fold in stiffly beaten egg whites. Add nuts and fruits; mix thoroughly. Bake approximately 4 hours at 275°.
Mix and pour into well-greased iron skillet sprinkled with cornmeal. Bake at 450° for 15 to 20 minutes.
Combine all of the ingredients together in a slow cooker. Cover and cook on low for 9 to 10 hours.
Peel, cook and slice sweet potatoes into 1-inch slices. Bring sugar, nectar, butter, lemon peel, cinnamon and nutmeg to a boil. Boil gently for 2 minutes. Arrange potatoes in a 12 x 8 x 2-inch pan. Pour sauce over potatoes. Sprinkle with nuts. Bake at 350° for about 30 minutes or until potatoes are heated through and sauce is bubbly. They should be turned occasionally.
Heat juice and arrowroot powder until thickened. Stir in blueberries and serve over toast or waffles.
Cream together sugar and shortening, add eggs, bananas and sour milk. After sifting together dry ingredients, add to cream mixture, adding nuts last. Bake 1 hour at 350°. Makes 3 small loaves.
Cube bread and spread over 9 x 13-inch glass dish or pan. Blend milk, eggs and mustard and pour over bread. Cube cheese and sprinkle over everything and add desired meat choice to top. Can leave sit in refrigerator overnight. Bake for 1 hour at 350°.