HumbleIntelligence/food-ner-1-Million huggingface dataset:
Gradually add powdered sugar to butter. Cream well. Add 1 unbeaten egg, vanilla and sifted flour. Stir in pecans and candied cherries. Chill 1 hour. Divide dough into 3 parts. Shape in rolls and roll in wax paper. Chill at least 3 hours. Slice for cookies and place on ungreased cookie sheet. Bake for 13 or 15 minutes until edges begin to show a little brown. Will keep in freezer for future use.
Place water in large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose white flour to make stiff dough. Grease bowl and top. Cover tightly with plastic wrap. Refrigerate 2 hours or up to 3 days.
Line muffin tins with liners. Mix cream cheese, vanilla and sugar on medium speed until blended. Add eggs. Mix well. Pour over wafers filling 3/4 full. Bake at 325° for 25 to 35 minutes. Remove from pan when cool. Top with fruit, nuts or preserves. Be creative.
Combine sugar, butter, cocoa and milk in saucepan. Bring to boil over medium heat and cook for 1 minute. Remove from heat and add peanut butter, oats and vanilla. Mix all together and drop by teaspoonfuls on waxed paper. "Nuts or raisins may be added if desired."
Wash and slice potatoes into 1/2-inch slices. Do onions same way. Place a potato slice then onion slice until all is placed in dish. Pour melted butter over potatoes and onions. Sprinkle salt, pepper, then paprika over ingredients. Cover and bake at 400° for 30 minutes or until potatoes are tender.
Preheat oven to 350°. Mix flour, sugar, salt and soda together. Add buttermilk. Pour batter into greased and floured 8-ounce coffee cans. Fill half full. Bake 45 to 60 minutes. Remove from can and cool. Use coffee cans or loaf pans; loaf pans will be longer to bake.
If zucchini is large and old, peel before using. Blend eggs, oil, sugar, zucchini and vanilla. Fold in nuts.	Sift dry ingredients and fold lightly into batter. Bake in loaf pans for about 1 hour in a 325° to 350° oven.
Brown meat in a large skillet. Add tomatoes, water, corn and seasonings. Bring to a boil and boil about 2 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Preheat oven to 450°. Mix Bisquick, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown. While biscuits are baking, mix margarine and garlic powder; remove biscuits from oven and brush tops with margarine immediately (before removing from the cookie sheet). Serve warm. Makes 10 to 12 biscuits. These resemble the biscuits served at the Red Lobster.
In pan put a small amount of Pam or cooking oil. Put cut up onion and ground meat in pan. Brown; then add tomatoes and tomato soup. Cook macaroni in boiling water until done. Mix all in a large bowl. Put in a 2 1/2-quart casserole and reheat in a 350° oven for 30 minutes. Can be heated in microwave.
Cook carrots in water with salt until tender. Drain. Mix all other ingredients together in medium saucepan. Bring to a boil. Pour mixture over carrots. Let stand 45 minutes. Store in refrigerator. Lasts "indefinitely."
Saute garlic in small amount olive oil. Add shrimp for a few minutes. Add tomatoes and rotini. Put on serving dish and sprinkle with Feta cheese. Serves 8 to 10 people.
Combine crumbs, pecans and melted butter. Press into bottom and up sides of 10-inch pie plate. Cook in microwave on High for 1 minute. Set aside to cool.
Mix all together; spread on any 13 x 9-inch cake. Put under broiler until brown.
Mix the last 5 ingredients and heat to boiling. Pack vegetables and salt in sterilized jars. Cover with vinegar solution. Place in water bath for 10 minutes.
Mix cranberries, pineapple, sugar and marshmallows. Let chill overnight.
Wash and stem the berries; set aside. Combine the sugar and 1 cup water. Stir in the paste made with the cornstarch and 1/2 cup water. Boil gently until thick and clear, about 5 minutes. Stir in jello. Cool a little. Fold in the berries and pour into the baked pie shell.
Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock-pot. Place chicken pieces on top of vegetables. Pour in chicken broth. Cover and cook on low for 8 to 12 hours.
Brown ground beef; drain. Add spaghetti sauce; let simmer. Boil macaroni. Cut Cheddar cheese into small pieces. Drain macaroni. Place in baking dish; mix ground beef and Cheddar cheese with noodles. Sprinkle with bread crumbs and a few pats of butter. Bake at 325° for 35 to 45 minutes. Serve with warm biscuits.
Saute meat and onion. Drain. Mix in remaining ingredients. If too thick, add a little water. Serve with tortilla chips.
Scald milk with sugar and shortening. When lukewarm, add yeast and let stand about 5 minutes. Stir in 4 cups flour (or enough to make stiff batter), egg and salt. Sprinkle board with small amount of flour and work dough into ball. Let rise. Make out into rolls and let rise. Bake for approximately 20 minutes at 375°.
Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid.
Cook broccoli in small amount of boiling, salted water until tender, about 15 minutes. Drain. In saucepan, combine oil, vinegar, soy sauce, sugar and sesame seed. Heat to boiling; pour over broccoli. Turn spears to coat. Serves 5, 74 calories per serving.
Preheat oven to 400°. Spray the vegetable oil over the baking sheet 3 times to coat. Put the cornmeal, thyme and basil on a large plate and mix well. Sprinkle 1/8 tsp. of the garlic powder, 1/8 tsp. of the lemon pepper and 1 tsp. of the blackening seasoning on each catfish filet. Coat the filets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each filet with 1/8 tsp. of paprika. Coat the catfish lightly with the cooking spray. Place the baking sheet on the bottom shelf of oven. Bake for 20 minutes. Reduce heat to 350° and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.
In a bowl, beat the cream cheese until smooth. Add the soup mix; mix well. Stir in spinach and onions. Transfer to a greased 2 1/2-quart baking dish. Combine cracker crumbs and butter. Sprinkle over spinach mixture. Bake, uncovered, at 325° for 30 to 35 minutes.
Combine spaghetti sauce and water. Set aside. Combine eggs, Ricotta cheese, spinach and 1/4 cup Parmesan cheese, stirring well. Set aside. Spread 1 cup tomato mixture in a lightly greased 13 x 9 x 2-inch baking dish. Layer half each of uncooked lasagna noodles, spinach mixture, Mozzarella cheese and tomato mixture; repeat layers. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover dish securely with aluminum foil. Bake at 350° for 1 hour. Let lasagna stand 10 minutes before serving.
Mix apples with lemon juice in a large bowl. Add rest of ingredients and mix lightly.
Melt butter. Add onions; cook until tender. Butter casserole dish and line with crushed crackers. Add onions and soup in layers. Beat eggs; add milk, salt and pepper. Pour over casserole. Sprinkle crackers and cheese over top. Bake at 350° until brown and bubbly.
Melt butter in large skillet. Add meat; brown well. Add onion. Combine other ingredients (except sour cream). Add to meat and onion; cook, covered, until meat is tender (about 1 1/2 hours). If desired, add sour cream. Serve with parsley buttered noodles.
Preheat oven to 375°. Stir together the first 5 ingredients. In another bowl, with electric mixer, cream margarine, brown sugar and Sweet One. Beat in egg and vanilla. Stir in dry ingredients, then raisins. Drop by heaping teaspoonfuls onto baking sheets sprayed with Pam. Bake 8 to 10 minutes. Cool on wire rack. Makes 2 1/2 dozen cookies. Calories: 55 per cookie.
Dissolve Junkets in 2 teaspoons water; set aside. Mash bananas in a bowl and set aside. Combine remaining ingredients until sugar is dissolved. Add bananas, then the Junket mixture. Pour into freezing container of home ice cream maker. Follow freezing directions recommended by the manufacturer of the ice cream maker.
Combine butter and brown sugar in a skillet over medium heat and caramelize. Add orange juice and creme de banana. Add walnuts, bananas and rum; flame (optional) agitating pan slightly. Put ice cream into individual bowls and spoon mixture over ice cream. Serve warm. (Serves 6.)
In a 9 x 9-inch pan, layer as follows: hamburger, soup, French fries, cheese, hamburger, soup and cheese. Bake at 350° for 30 to 45 minutes.
Fry bacon; drain. Fry okra. Chop onion, tomatoes and pepper. Toss together and serve. No dressing. Tomatoes serve as dressing. Serve hot or cold (I like it better hot).
Pre-chill all fruits. Put all ingredients in blender; blend on medium speed for 30 seconds, then whip at high speed for 10 seconds. Makes 3 servings.
Mix first 4 items. Bring to a boil, then lower heat to medium. Let cook until mixture forms a soft ball when dropped into cool water. (Stir frequently.) Pour into buttered dish and let cool. Cut into squares.
To make the dressing, soften gelatin in 1/4 cup water. Mix sugar, vinegar and spices in saucepan and bring to a boil. Remove from heat and stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually beat in oil.
Place meat in casserole dish. Cover with water. Add vinegar, pepper, salt and lemon pepper. Cook 4 hours at 350°. Make sure meat is very tender. Drain. Add barbecue sauce. Good over rice or as a sandwich.
Cream butter, eggs & sugar until creamy. Combine flour, baking soda and cocoa, add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition. Stir in vanilla. Spoon batter into greased tube pan. Bake at 325 degrees for 1 hour and 20 minutes.
Beat together eggs, brown sugar, corn syrup, sugar, margarine, vanilla and salt. Spread sunflower kernels evenly in the bottom of the unbaked pie shell. Pour in the sugar mixture. Bake in 350° oven for 50 to 60 minutes or until center is almost set (it will jiggle slightly).
Dissolve jello in boiling water. Add pineapple juice and salt. Chill. When slightly thickened, add pineapple and carrots. Chill in refrigerator until firm. Cut into individual servings and place on lettuce. May be served with a teaspoon of salad dressing on the side.
Cream sugar and butter. Add cornmeal, vinegar and vanilla. Add the eggs, one at a time. Pour into 16 frozen tart shells. Bake for 30 minutes at 300°.
Melt butter in heavy saucepan. Add drained oysters and heat until edges curl. Add milk, salt and pepper. Heat but do not boil. Sprinkle each serving with paprika.
Brown the roast and put into a large cooking pot with lid. Add nutmeg, cinnamon, cloves, onion, wine and bouillon. Cook 1 hour at 350°, then add carrots and potatoes. Cook 5 hours at 250°.
Spread peanut butter over crackers, then put marshmallows on them and microwave until marshmallows are melted.
Mash bananas with fork. Add rest of ingredients (except nuts). Mix well; stir in nuts. Bake at 325° for 1 hour.
Peel and chunk sweet potatoes. Cook until tender (add salt to water when cooking). While potatoes are cooking mix together corn flakes, raisins, nuts, brown sugar and butter. Set aside. Mash the potatoes; add sugar, milk, eggs cinnamon, nutmeg and beat well. Spoon into a greased casserole dish. Top with corn flake mixture. Bake in 400° oven for 30 minutes.
Brown hamburg (loose). Add onion soup mix and chicken gumbo soup. Allow to cool down. Thicken, if desired, with cornstarch. Place mixture in hot dog buns and serve.
Mix together well shortening, eggs and sugar. Add dry ingredients and sour milk, mashed bananas and nuts. Mix well. Grease loaf pan and coat with flour. Put batter in pan and bake in 350° oven for 1 hour or until golden brown. Let cool and remove from pan.
Boil slowly sugar, water & cream of tartar, without stirring until syrup spins to 8 inch threads. Keep saucepan covered first 3 minutes to prevent crystals from forming on sides of pan. Remove from heat.
Beat butter and Crisco; add sugar a little at a time. Add warm milk, 1 tablespoon at a time. Add vanilla. Beat almost 10 minutes.
Blend yeast and sugar in a large bowl. Add melted shortening, beaten egg yolks, lukewarm milk, mashed potatoes and water (from boiled potatoes). Blend. Add 3 cups flour, salt, baking powder and stir. Add remainder of flour and knead into a big ball. Place in a greased bowl. Let rise until doubled in size; place on floured board. Cut into buns the size of tennis balls and place on greased pan. Grease buns and let rise double in size. Make depressions on top of buns with fingers for filling; put in any fruit filling. Cherry pie filling with a powdered sugar glaze is a favorite. Bake at 350° for 13 to 15 minutes.
Mix ingredients well, adding enough sweet milk to make soft, but not running. Drop small amounts from the end of a teaspoon into very hot oil. Cook until brown.
Brown meat and drain excess grease. Add spaghetti sauce and let simmer. Cook noodles according to directions on package. Cool slightly in cold water in order to be able to handle. Place a small amount of the sauce in the bottom of a 9 x 12-inch casserole. Then layer, in the following order: noodles, sauce, Cheddar cheese, noodles, sauce, Mozzarella, noodles, sauce, Parmesan and remaining Cheddar and Mozzarella. Bake about 40 minutes in 350° oven. Serve hot.
Mix all ingredients for 4 minutes. Bake in well-greased Bundt pan at 350° for 45 minutes or so. Let cool in pan 5 to 10 minutes and remove from pan.
Mix margarine, oatmeal and boiling water together and let stand 20 minutes, then add eggs, white sugar, brown sugar, flour, salt, soda, cinnamon, nutmeg and vanilla. Beat well. Grease pan. Bake at 350° for 35 minutes in long pan.
Combine pecan halves, candied cherries, seedless raisins and 1/2 cup flour. Let stand. Measure and sift together ground cloves, nutmeg, 3 1/2 cups flour, allspice, soda and cinnamon. Work until smooth. Beat together until light and fluffy, butter and brown sugar. Stir in eggs, one at a time. Add dry ingredients alternately with whiskey. Blend in fruit. Drop by teaspoonfuls on greased cookie sheet. Bake at 300° for 15 minutes. Store in layers separated by wax paper.
Mix all of the ingredients and pour into a greased baking dish. Bake at 350° for 40 minutes.
Melt butter and syrup in a large saucepan. Mix bicarbonate of soda with boiling water and add to melted butter. This will froth up, so make sure saucepan is large enough. Mix dry ingredients and add to saucepan. Mix well to make a firm consistency. Drop teaspoonfuls onto well-greased baking trays, leaving space to spread. Bake in a moderate oven for 15 to 20 minutes until golden brown. Loosen on trays while still hot and allow to cool on trays, then transfer to wire racks and allow to cool.
Bake and cool pie shell. Crush enough berries; add sugar and water and bring to boil. Thicken with cornstarch dissolved in water. Boil until clear. Remove from heat and add butter. Place remaining berries in pie shell. When mixture cools, pour over berries. Do not put hot mixture over berries; it cooks them. Cool pie and top with whipped cream.
Mix eggs with cream and water. Add to flour and salt. Stir and knead on floured board until smooth. Roll out very thin. Cut in diamond shapes (3 x 3-inch). Make a 2-inch slit in center of each piece. Fry in hot oil, stretching dough still thinner as you drop into oil. Fry until golden. Dry on paper towels. Sprinkle with granulated sugar or drizzle with thin powdered sugar icing.
Combine salmon, cheese, salt, horseradish, grated onion, lemon juice and Ranch dressing. Let chill. Shape into ball. Roll in nuts and parsley flakes.
Beat eggs; add sugar, oil and vanilla. Stir in flour, then drop by teaspoonful on ungreased cookie sheet. Bake at 350° until brown.
Marinate chicken breasts with all ingredients for 6 hours. Better results are obtained if every chicken breast is cut in two halves and pounded, to thin the breast to no more than 1 centimeter thickness.
Brown meat. Pour off any fat and saute onion and garlic with the meat. Add remaining ingredients and simmer for 1 hour.
Mix ingredients with mayonnaise to spread. Stuff buttered rolls. Wrap filled rolls in wax paper. Heat for 15 minutes at 350°.
Cook raisins and water to boil. Mix other ingredients together. Add raisins and water; mix in flour. Drop onto cookie sheet (greased cookie sheets). Bake at 400° for 10 to 20 minutes.
Combine crumbs, onions, parsley and seasonings. Add butter and sherry; mix thoroughly. Combine crumb mixture and scallops; toss lightly. Place in well-greased, shallow, 1-quart casserole. Bake in 400° oven for 15 to 20 minutes, until lightly browned. Makes 6 servings.
Using a 3-quart pot, boil rice, cinnamon stick and the lemon peel in cold water on medium-high heat. Continue to cook until rice is soft and most of the water has evaporated. Remove cinnamon stick. Add milk, sugar, salt and vanilla. Continue cooking at medium-low heat, stirring often until thick. Remove the lemon peel. Serve in 8 dessert dishes and sprinkle with the powdered cinnamon when serving.
Chop peaches; drain and set aside. Combine flour, salt, soda and sugar in mixing bowl. Make a well in the center of dry ingredients. Add eggs and oil; stir until dry ingredients are well moistened. Add peaches and remaining ingredients. Stir until blended. Spoon batter evenly into greased or paper lined muffin pans, filling 2/3 full. Bake at 350° for 20 to 25 minutes. Makes one dozen.
Cover potatoes, celery and onion with water. Salt and pepper to taste. Cover and cook on medium-high heat until potatoes are tender. Reduce heat to low and add soup, cheese, milk and margarine. Simmer until cheese has melted, stirring occasionally.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan or place papers in cupcake pans. Beat together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until fluffy. Stir in chocolate chips. In another bowl, beat the remaining ingredients except the flour. Beat flour in last. If making in 13 x 9-inch pan, pour batter into baking dish. Drop cream cheese mixture by spoonfuls into the batter. Bake approximately 45 minutes. If making mini cupcakes or regular-size cupcakes, pour chocolate batter in until half full. Drop a small amount of cream cheese batter in center. For mini cupcakes, bake 15 minutes. For regular-size, bake 25 to 30 minutes. (Makes 24 cakes.)
Mix 1 1/2 cups sugar, salt and flour well. Add milk. Mix and set aside. Melt 3/4 cup sugar in a heavy skillet over medium heat until melted and brown. Stir constantly. When sugar is melted, add the milk mixture (sugar will crystallize). Stir until dissolved and of correct texture. Remove from heat. Add egg yolks, vanilla and butter. Mix well and pour into baked pie shells. Add meringue and brown top. Makes 2 pies!
Separate the fiber from unwashed pumpkin seeds. Add to 2 cups pumpkin seeds the butter and salt. Spread in a shallow pan. Bake in very slow oven at 250° until crisp and brown. Stir often.
Mix all ingredients together. Put in greased 9 x 13 x 2-inch baking pan. Bake at 350° for 20 to 30 minutes. May be topped with cheese of any kind and sliced tomatoes for decoration.
Grease and flour two 9-inch round baking pans. In large bowl, with mixer at low speed, beat the first 10 ingredients for 2 minutes, scraping bowl frequently. Batter will be thick. With spoon, stir in apples, raisins and nuts. Spoon batter into pans. Bake at 350° for 45 minutes or until tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove cool cakes, fill and frost with 2 cups whipped cream.
Thoroughly grease angel food pan. Arrange frozen yeast rolls in bottom. Sprinkle over the rolls sugar, mixed with cinnamon. Then sprinkle over it the pudding. Add nuts. Dot with butter or margarine, cut into pieces. Place pan in cold oven overnight. In morning, bake at 350° for 30 to 35 minutes. Turn out onto platter and serve.
Combine ingredients; pour into pie crust. Bake 15 minutes at 425°. Reduce to 350° for additional 40 to 50 minutes or until knife inserted comes out clean.
Heat oil. Add onion and saute over medium heat for 3 minutes. Add water and bouillon. Heat to boiling, stirring occasionally until bouillon is dissolved. Gradually add noodles and salt so that bouillon continues to boil. Cook uncovered for 3 minutes stirring occasionally. Stir in broccoli and garlic powder. Cook 4 more minutes. Add milk, cheese and pepper and cook until cheese melts.
Mix flour, salt and baking powder well and work in shortening. Add egg and water to make a stiff dough. Roll out 1/8-inch thick; cut in 2-inch squares and drop in boiling broth carefully so they don't stick. Cook 25 to 30 minutes.
Brown and drain sausage, reserving 2 tablespoons of drippings in the pan. Blend in flour to make a roux. Add milk and blend until smooth. Bring to a boil. Reduce heat to medium and simmer for 2 minutes. Serve over hot, open-faced biscuits.
Parboil sausage to eliminate some excess fats. Cut into 1-inch chunks. Mix all ingredients and bake 1 hour at 350°.
Peel cucumbers and thinly slice. Add water, vinegar and sugar. Mix thoroughly. Add salt, pepper and onion powder to taste. Chill 3 hours to allow flavors to mix.
In a blender or food processor, blend the cookies until they are finely crushed. Cream together butter, cream cheese and powdered sugar.
Melt butter in a bowl. Dissolve yeast in warm water. Add buttermilk, melted butter, 6 tablespoons sugar, 1 teaspoon cinnamon, 1 egg and whole wheat flour. Stir to blend. Add the all-purpose flour. Knead dough until smooth and elastic. Let rise in a warm place for about 40 minutes. Punch down.
In large mixing bowl, combine squash, butter, brown sugar, salt, pepper and orange peel. Beat until fluffy. Add egg yolks; beat well. Beat egg whites until stiff peaks form. Carefully fold into squash mixture. Bake souffle in 350° oven for 30 minutes to 45 minutes. Makes 4 to 6 servings.
Mix pudding and milk until thick. Add Cool Whip and sour cream and mix. Layer vanilla wafers, thin slices of bananas and pudding mix in 8 x 12-inch dish. Repeat with another layer. Let set overnight.
Preheat the broiler. Line a broiler pan with foil. Pick over the crabmeat to remove any cartilage. In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, Parmesan cheese and hot pepper sauce and blend well.
Mix walnuts, dates and soda in boiling water. Add to mayonnaise, sugar, flour, cinnamon and chocolate. Bake in an 8 x 8-inch pan for 25 minutes at 350°.
Mix first 3 ingredients and microwave for 9 minutes. Add butter and vanilla. Microwave 3 more minutes. Quickly stir in baking soda until becomes foamy. Spread on greased cookie sheet. Let cool.
Slice a zucchini longways. Prepare an egg wash: egg, 1 tablespoon flour, salt and pepper. Dip zucchini in egg wash and fry both sides in a pan of oil. Roll up like a jelly roll and put toothpick in. Make a marinade of lemon juice and oil. Drizzle this marinade over the roll-ups.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In large bowl, sift together the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 1/2 cups. Press remaining mixture on bottom of prepared pan. Bake for 10 minutes.
Cook sausage and ground beef. Drain. Melt cheese, stir in taco sauce and soup. Add meat and heat until warmed through.
Mix together all but chips and cheese. Place in 9 x 13-inch pan. Top with chips and cheese. Bake at 450° for 15 minutes. Serve with salad and rolls.
Bake potatoes until done. Coat a large nonstick skillet with vegetable cooking spray. Add margarine. Place over medium-high heat until melted. Add red pepper and green onions; saute until tender. Stir in corn, chili powder, salt and pepper. Saute until tender. Remove from heat and let cool. Stir in sour cream and cilantro; set aside.
Cook corn bread according to directions. Let cool. Chop vegetables. Mix all together. Cover and refrigerate overnight.