HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add egg yolk and vanilla. Beat well. Add flour. Drop from teaspoon onto ungreased cookie sheet. If desired, decorate with nuts or candy. Bake in oven at 350° for 15 minutes. Makes 2 dozen cookies.
Combine cream cheese and fluff, beat with mixer until light and fluffy. Serve with a platter of assorted fruit wedges, slices, etc.
In large saucepan, bring the milk to a boil. Remove from heat and stir in vanilla. Return to heat and allow milk to reach a lively simmer. Add the rice and sugar. Stir well to prevent the rice from sticking. Cook until the rice is done, about 35 to 40 minutes.
Mix pudding with milk; let stand. Combine pudding and cream cheese and Cool Whip. Put 1/2 cookie crumbs in pan; press. Put pudding mixture next. Chill 4 hours.
Add brown sugar to melted butter and cream well. Add eggs, one at a time, and blend. Add vanilla. Sift dry ingredients together and add to creamed mixture. Mix in chocolate chips and nuts. Spread in 2 greased 8-inch square pans. Bake at 325° for 40 minutes. Cool in pan.
Mix the instant pudding and milk together. Mix the cream cheese together with pudding mixture until well blended. Fold Cool Whip into the pudding and cream cheese mixture; mix well. Divide crushed Oreo cookies in half. Fold into mixture 1/2 of the cookie crumbs. Mix in the gummy worms. Place mixture into a clean, large flowerpot. Add the rest of cookie crumbs on top. Refrigerate. Before serving, decorate with a few silk flowers or holiday theme.
Mix sweet potatoes, sugar and vanilla well. Sift flour into bowl; add potatoes and Crisco; gradually add the milk. Handle the dough as little as possible. Roll out on floured surface. Cut; place on ungreased baking sheet. Bake at 400 degrees for about 20 minutes. They should be lightly browned. Makes 25 biscuits with 2 - 1/2 inch cutter (about the size of a vienna sausage can). These can be eaten at any meal.
In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well. Shape into 1-inch balls. Place in a greased 13 x 9 x 2-inch baking dish. Bake at 425° for 15 minutes or until browned.
Mix jello with boiling water; let cool. Add pineapple (drained). Use pineapple juice to beat with cream cheese. Add this mixture and Cool Whip to jello and refrigerate.
Preheat oven to 375°. Combine dry ingredients and mix with butter until small crumbs form. Add raisins and buttermilk. Stir until moistened.
Place sugar, milk, margarine, vanilla and cocoa in a large pot. Bring these ingredients to a full boil. Boil for 1 minute. Then quickly add peanut butter and oats. Stir and spoon out by tablespoons onto cookie sheet to cool.
Combine crumbs and butter; press onto bottom and sides of 9-inch spring-form pan. Combine cream cheese, 1/2 cup sugar and vanilla; mix at medium speed until well blended. Add eggs and mix well. Reserve one cup cheese mixture; add pumpkin and remaining sugar and spices to remaining cheese. Mix well. Layer half of pumpkin and half cheese mixture over crust. Repeat layers. Cut through layers with knife several times to make a marble effect. Bake at 350° for 55 minutes. Loosen cake from rim. Cool before removing cake. Chill.
Soften butter. Mix ingredients together with mixer or by hand, except chocolate chips and wax. Roll into balls. Cut paraffin wax into thin shavings prior to melting chocolate. Melt chocolate chips and wax together; dip balls into melted chocolate.
Line pie plate with pastry. Build up edges. Brush bottom with melted shortening and dust with a little flour to prevent custard from soaking in. Scald and cool milk. Mix together sugar, flour and salt. Add beaten eggs. Next, add milk and flavoring. Stir in 3/4 cup coconut. Turn into pie plate and bake at 450° for 15 minutes until pastry begins to brown. Sprinkle over top of custard the remaining 1/4 cup coconut. Reduce heat to 325° and return to oven and bake until custard is set, 30 minutes.
Clean mushrooms with damp paper towels. Remove stems and reserve for other uses. Combine mushroom caps and remaining ingredients in a large bowl. Cover and chill. Yields 6 to 8 servings.
Preheat oven to 375°. Blend flour, sugar, baking powder, salt and nutmeg; add shortening, eggs and orange peel and juice. Mix well. Stir in oats. Drop by tablespoons of dough on greased cookie sheet (approximately 2-inches apart). Bake 12 to 15 minutes.
Slice steak at an angle, 1/4-inch thick. Slice about 2-inches long. Combine sherry, cornstarch, soy sauce, ginger and sugar in a bowl. Add beef slices, mix well and set aside. Cut broccoli flowerets into bite-size pieces. Peel stalks and slice diagonally into small pieces. Dry with paper towel and sprinkle with salt. Heat 2 tablespoons oil in wok. Add broccoli and cook quickly while stirring, until bright and crisp. Remove from pan and keep warm. Add remaining oil to pan and heat. Stir in beef mixture, water chestnuts and scallions. Cook quickly until beef is cooked to desired degree of doneness (about 2 minutes). Add broccoli and serve with rice.
Chop onion, pepper and mushrooms. Saute in skillet that has been sprayed with Pam. Can add a little bit of water. Put in heavy pan; add tomatoes and skinned chicken pieces. Cover and cook on low heat 1 to 1 1/2 hours until chicken is tender. Can serve over rice.
Melt butter. Pour in remaining ingredients. Mix all together in a 2-quart casserole dish. Cook uncovered at 350° for 1 hour.
Fry meat and onion; drain. Put all in Dutch oven; simmer until squash is well done (tender). (Mixture is like Sloppy Joes when done.)
Mix well; pour into 2 unbaked pie shells. Preheat oven to 400°, about 5 minutes. After putting pies in oven, reduce heat to 325° and bake 30 to 40 minutes.
Melt butter; set aside. Mix powdered sugar, salt and cocoa. Add enough milk to make of spreading consistency. Then add melted butter and vanilla. Beat until fluffy.
Preheat oven to 350°. Beat all ingredients for 2 minutes. Batter will be thin. Bake for 25 to 30 minutes. Use 8 or 9-inch round or square cake pans.
Melt margarine. Add sour cream, egg, corns and muffin mix. Put into casserole dish. Bake at 350° for 45 minutes.
Dissolve yeast in 1/2 cup warm water. Cream together sugar and Crisco. Add beaten eggs, then remaining 2 cups warm water. Add salt and dissolved yeast. Stir in flour, 2 cups at a time. Dough should not be too sticky. Add orange peel. Cover and let rise until double. Punch dough and knead a short time. Shape into round balls to half fill a muffin pan. Let rise. Bake at 350° for 15 to 20 minutes. May be glazed with glaze made with powdered sugar and orange juice.
Combine milk and sugar in saucepan. Heat until boiling. Cook 5 minutes, stirring constantly. Remove from heat and add remaining ingredients until marshmallows are melted. Pour into 8-inch square pan.
Combine preceding ingredients and set aside. Drop 8 to 10 cabbage leaves in hot water to wilt. Place equal portions of meat mixture in center of each cabbage leaf. Fold over and fasten with toothpicks. Place cabbage rolls in a deep baking dish. Pour 1 (10 3/4 ounce) can of tomato sauce and equal amount of water over cabbage rolls and simmer approximately 1 1/2 hours. This can also be baked, covered, in the oven at 375°.
Put milk in freezing compartment of refrigerator to chill until ice flakes begin to form. Mix pineapple juice, flavored gelatin and sugar. Bring to a boil, stirring while it heats. Cool.
Cook macaroni according to package directions. Drain and combine with other ingredients. Pour into greased casserole and bake at 300° to 350° until bubbly (30 to 45 minutes). Can be baked in microwave.
Mix together the mushroom soup, soup mix and spinach. Boil noodles. Layer sauce mixture, cheeses and noodles together. Add milk to sauce if too thick or if you need to make more sauce.
In a large bowl, dissolve gelatin in boiling water. Stir in sugar, mixing well. Add all other ingredients, mixing well. Pour into serving dish and refrigerate 4 hours to overnight. Serve and enjoy.
Combine cabbage, bell pepper, cucumber, carrots and onion, blending well. In a saucepan, soften gelatin in water. Add vinegar, Worcestershire sauce, sugar, salt, pepper and paprika. Cook over medium heat until gelatin dissolves, stirring constantly. Blend into vegetables. Refrigerate to let flavors meld at least 1 day, preferably 2. Add mayonnaise just before serving. Makes about 10 sandwiches or 30 finger sandwiches.
Soften cream cheese with milk to dipping consistency. Add shrimp, horseradish and onion. Serve with potato chips or crackers.
Cook chicken and rice. Place in large casserole dish. Add uncooked frozen broccoli. Pour cheese soup into a saucepan and add 1 to 2 cups water (you still need it thick). Bake at 350° for 30 minutes, covered, and then 15 minutes uncovered. Top with grated cheese and sprinkle with paprika.
Mix all ingredients together, except cheese. Pour into baking dish and top with grated cheese. Bake at 400° until done.
Heat oven to 400°. Combine eggs, sugar, flour, corn syrup, butter and vanilla. Blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake in lower third of oven at 400° for 15 minutes. Reduce oven temperature to 350° and bake an additional 35 to 45 minutes or until center appears set. Cool completely. Makes 8 servings. Prep. Time: 10 minutes. Bake time: 50 to 60 minutes.
Saute onion, celery and parsley flakes in margarine in medium saucepan until onion is golden. Mix the garlic salt, salt, pepper and cornstarch. Slowly stir in 1 cup water to form a smooth paste. Add mixture and green beans to onions. Cover; gently cook for 10 minutes, or until beans are tender-crisp and sauce has thickened slightly. Yields 4 servings.
Mix 2 tablespoons soup mix and 1/4 cup water in large bowl. Add beef and parsley and mix until blended. Shape into 4 oval patties, about 5 inches long and 2/3 inch thick. Coat patties with 1 1/2 tablespoon flour. Melt butter in large skillet over medium. heat. Add patties and cook about 10 minutes, turning once, until crusty and no longer pink in the middle. Remove to a plate and keep warm. Add onion, mushrooms and 1/4 cup water to the drippings in skillet. Deglaze pan with wooden spoon. Turn heat to medium-low, cover and cook, stirring occasionally until onion and mushrooms are soft. Mix remaining soup mix, 1 1/2 cup water and 2 1/2 tablespoons flour in a small bowl. Stir into mushroom mixture, add bouillon cube and bring to a boil. Cook, stirring often, until thickened. Return patties to skillet and turn to coat with gravy. Remove to plates and serve with remaining gravy.
Beat eggs. Add milk, salt, sugar, nutmeg and vanilla. Dip bread slices into mixture and place on griddle or in a frying pan. Lightly toast one side, then turn it over and toast other side.
Combine sugar, honey and butter in a small saucepan, stirring occasionally, over low heat until it boils and sugar is dissolved. Sprinkle 1 tablespoon nuts into each of 12 average-sized corn stick forms. Spoon about 2 tablespoons of the hot syrup over the nuts. Prepare corn bread mix, according to package directions. Pour into corn stick forms. Bake 25 minutes at 450° until lightly browned. Immediately invert onto serving platter and serve hot.
Spray pizza pan with nonstick spray. Put cookie dough into pan and bake at 350° for 20 minutes or until lightly browned. Cool and mix cheese, sugar and vanilla. Spread mixture on cookie. Cover with well drained pineapple. Arrange sliced bananas on top of pineapple. Cover with Cool Whip. Place sliced strawberries on top, then coconut and pecans. Keep refrigerated. May substitute fruits to suite your taste.
Mix egg and 1/2 cup milk. Pour over bread crumbs. Add salt, pepper, mustard, celery, salt, nutmeg, onion and ground beef. Mix well and shape into balls. Roll in flour. Brown slowly. Remove and add soup and 3/4 cup milk. Cook until smooth. Add peas.
Soak plain gelatin in cold water. Boil the pineapple and juice; add gelatin, cottage cheese and black walnut meats. Pour into large tray and chill in refrigerator.
Brown ground beef and onion together. Add tomato juice, corn, pork and beans and chile. Mix and simmer about 2 or 3 hours.
Remove frosting from center of cookies. Crush cookies with rolling pin. Put cookie crumbs in medium bowl, reserving 1 cup crumbs for topping. Add melted butter to cookie crumbs and mix well. Press in bottom of 9 x 13-inch pan. Bake at 350° for 5 minutes; cool.
Beat egg and sugar until they are light and fluffy. Fold in peanut butter. Drop from teaspoon onto greased cookie sheet and press chocolate star into each cookie. Bake 10 minutes at 350°.
Thaw dough. Spread on cookie sheet like pizza crust. Mix next 7 ingredients and spread on dough like butter. Cover with pepperoni, Mozzarella, ham and mushrooms if you desire. Roll like jelly roll from long end. Place seam down and brush with egg white. Bake at 350° for 30 to 40 minutes. Slice and serve with bowl of heated pizza sauce for dipping.
Boil sugar, water, vanilla and cornstarch until thick. Add remaining ingredients, except rhubarb, and crumble 3/4 in the bottom of 9 x 12-inch pan. Add rhubarb and cover with remaining crumbs. Bake at 350° for 30 to 35 minutes.
Blend enchilada sauce and soup. Stir in chicken or turkey and onions. Grease a 12 x 7 1/2 x 2-inch baking dish. Sprinkle with half of the corn chips. Pour chicken mixture over. Sprinkle with cheese, then remaining corn chips. Bake in moderate oven at 375° for 35 to 40 minutes or until heated through.
Combine sugar, oil and eggs. Beat well. Combine dry ingredients. Add to sugar mixture alternately with buttermilk; beat well. Add flavoring.
Cook all 45 minutes or until vegetables are done. Meanwhile, cook separately about 1/2 bag narrow noodles. Add to the pot of vegetables. Cook a few minutes longer. Delicious.
Whip cream cheese until soft. Add the jello; then mix together. Add sugar and coconut. Let set until firm or chill for an hour. Take small amounts and mold into tiny egg-shaped pieces. Place on waxed paper until set. These make delicious easy Easter eggs. Makes about 6 dozen.
Mix together and bring to a boil. Simmer, covered, about 15 to 20 minutes. Top with brown sugar.
Cook a potato and save water. Put through a sieve and save 1/3 cup mashed potatoes; add potato water to make 3/4 cup.
Cut eggplant in half lengthwise. Wash in vinegar and water. Boil eggplant until tender. Drain water. Cook onion, tomatoes, garlic and cooking oil on low heat until tender. Remove the pulp of the eggplant and add to the cooking vegetables. Add meat and seasonings. Cook for 5 minutes. Remove from heat. Fill eggplant shells with mixture. Spread catsup on top of filled shells with a spoon. Bake in 350° oven until brown.
Combine strawberries, sugar and 1/2 gallon wine. Let stand for 1 hour. Strain out the strawberries and add rest of ingredients. Put in punch bowl with block of ice.
Preheat oven to 350°. Melt butter over medium heat and add flour to make a paste. Add milk and bring to a slow boil. Stir until mixture is thick. Add cheese. Mix with macaroni. Pour into buttered casserole dish and bake at 350° for 20 to 25 minutes.
Put tomato halves, cut side up, in a shallow baking dish. Sprinkle lightly with sugar. Mix olive oil, garlic, salt, pepper and marjoram. Spoon an equal amount onto the tomato halves. Sprinkle with parsley and cheese. Bake at 350° about 20 minutes or until lightly browned. Makes 4 servings.
Cook pizza crust at 325° to 350° until golden brown. Mix cream cheese and salad dressing until smooth. Spread over cooled crust. Sprinkle dill weed and add other ingredients.
Grease 13 x 9-inch pan. In a large bowl, combine cereal, apples and peanuts. Mix well. In a small saucepan, over low heat, combine caramels and milk, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over cereal mixture, toss to coat. Press into greased pan. Let stand 1 hour or until firm. Cut into bars. Makes 36 bars.
Heat pineapple to boiling point. Stir in Jell-O to dissolve. Let cool to room temperature. Add Cool Whip and buttermilk. Stir until smooth. Add pecans. Pour into 9 x 13-inch casserole, sprayed with Pam. Refrigerate until firm.
In microwave, simmer celery and onion in milk and Butter Buds. Add shrimp and cheese and microwave until cheese melts; thicken with cornstarch. Serve over brown rice. (Add no salt; celery has all that is needed for flavor). Contains 200 calories per 1/2 cup shrimp sauce.
Stir spinach, sour cream, mayo, soup mix, and onions until well mixed. Cover; chill for 2 hours.
Separately mix flour, salt and baking soda, then mix butter or margarine with peanut butter and eggs; beat well. Add flour and peanut butter mixtures together. Bake on greased cookie sheet, one teaspoon flattened cookie dough at 375° for 10 to 15 minutes. Makes 48 to 60 cookies.
Heat milk to scalding. Pour over coarse bread crumbs. Cool and add: butter, sugar, eggs, salt, raisins, cinnamon and vanilla. Pour into a 1 1/2 quart buttered casserole pan. Bake at 350 degrees for 40 to 50 minutes. Serve warm.
Mix first four ingredients in a large bowl. Spoon into crust and dot with margarine. Bake at 375° for 37 minutes.
Preheat oven to 300°. Combine crumbs and butter. Pat firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese until fluffy. Add milk; beat until smooth. Add eggs and vanilla; mix well.
Preheat oven to 350°. In mixing bowl, stir together both corns, sour cream, egg, Jiffy mix and butter. Pour into a 2-quart baking dish. Bake for 40 to 60 minutes or until the top is a medium to dark brown.
Marinate dove and quail breast by seasoning them with salt, pepper and fajita seasoning to your liking. Pour enough Worcestershire sauce to saturate all the dove or quail breast you will be cooking. Put in the refrigerator to marinate overnight or at least all day long.
Preheat oven to 400°. Cook and stir beef, onion and garlic until brown, then drain. Stir in sauce, mushrooms, sugar, oregano, basil, salt and pepper. Heat to boiling; reduce heat and simmer 10 minutes. Mix baking mix, milk and egg. Spread half in an 8 x 8 x 2-inch greased pan; top with 4 cheese slices. Spoon beef over cheese. Top with remaining cheese slices. Sprinkle with Parmesan cheese. Drop remaining dough by spoonfuls onto cheese. Sprinkle with paprika. Bake 20 minutes. Makes 6 to 8 servings.
Beat cream cheese, powdered sugar and whipping cream all together. Fold in Cool Whip and pour into crust. Refrigerate 2 hours before serving so	it will be firm to slice. (Pie crust needs to be deep dish large crust.)
Cook bacon and drain. In same pan put oil, butter, salt and red pepper. Simmer. Beat eggs well. Cook pasta in 5 quarts salted boiling water. Cook al dente on hard side. Drain pasta. Put in bowl. Pour egg over pasta, then oil and butter mixture, then cheese. Serve immediately.
Mix melted oleo and graham crackers. Pour in 13 x 9-inch pan. Refrigerate. Mix and beat on medium speed for 15 minutes the eggs, powdered sugar and 2 sticks of oleo. Add vanilla. Pour mixture on crumbs. Layer bananas, pineapple and strawberries (frozen or fresh), all diced small. Top with Cool Whip and sprinkle with nuts.
Combine chocolate, peanut butter and margarine; melt over low heat. Add Rice Chex; fold gently until all are coated. Add sugar and fold until all are coated.
Remove crusts from bread as you like. Spread with cream of mushroom soup. Roll corners opposite and secure with 1/2 strip of bacon, overlapping it. Bake in a slow 300° oven for 1 hour. You can spread bread with margarine, if desired. It is best if they set overnight before baking.
Reserve 1 1/4 cups broth. Bring remaining broth to a boil in large pot. Add tortellini and cook until tender. Drain. In a small bowl, blend cornstarch into 1 1/4 cup of reserved broth. In a large saucepan, saute garlic and basil in margarine for 2 minutes over medium heat. Add cornstarch-broth mixture to the saucepan. Cook and stir until the mixture thickens and comes to a boil. Place tortellini in a serving dish and pour the broth- mixture and the Parmesan cheese into the serving dish and toss. Serve with toothpicks.
In mixing bowl of blender, blend ice cream with strawberries and bananas. Gradually add milk and orange juice. Pour into large glasses. Top with scoops of ice cream. Makes 4 servings.
Cream shortening and sugar; add eggs; stir in dry ingredients. Chill. Roll into walnut sized balls. Roll balls in mixture of 1 teaspoon of sugar and 1 teaspoon of cinnamon. Bake 400 degrees for 8-10 minutes.
Beat together softened cream cheese, sugar, eggs and milk until creamy. Pour into pie crust and bake in a 300° oven for 45 minutes. Remove from oven and pour cherry pie filling on top. Cool and serve.
In a large bowl, toss together the cabbage and Blue cheese and chill the mixture, covered, for 1 hour. While the cabbage mixture is chilling, in a bowl, whisk together the vinegar, mustard, celery seeds, garlic, salt, white pepper, sugar and onion. Add the oil in a stream, whisking. Whisk until emulsified. Chill dressing, covered, for 1 hour. Pour over the cabbage mixture and toss coleslaw until combined well. Serves 8 to 10.
Preheat oven to 375 degrees. Sift flour and baking powder. In medium pan bring to a boil blueberries, fructose, 1/4 cup honey, lemon and water. Cream butter and 1/3 cup honey. Add egg, milk and vanilla. Gradually add dry ingredients. Pour hot blueberries in 1 1/2 quart baking dish. Spoon flour mixture over the top. Bake 25 minutes. Serve warm with ice cream. Serves 12.
Sift together 1 Kings, 2 Chronicles, Leviticus and Amos. Add to first mixture. Lastly, add Judges. Bake for 1 1/2 hours or until done.
Melt sugar in iron skillet over medium heat, stirring often. Sprinkle soda over peanuts. When sugar has completely melted, quickly pour peanuts and soda into sugar; stir and pour immediately onto greased cookie sheet. (The soda will cause the sugar to foam and make the candy airy and light). Let cool. Break up candy by dropping pan onto countertop after it is completely cool.
Beat egg whites and salt until quite stiff; fold in sugar. Add vanilla and vinegar. Place on greased paper or aluminum foil on a tray (cookie sheet) and bake very slowly for about 1 to 1 1/2 hours at 250°. When baked, pile sweetened whipped cream on top and drained fruit cocktail on top. Use a large can of fruit cocktail (be sure it is drained extremely well. Cut the Pavlova into squares and serve on small dessert plates.
Place peaches in an 8 x 11-inch baking dish. Sprinkle with mixture of 1/4 cup sugar, 1/2 teaspoon cinnamon and nutmeg. Combine remaining 3/4 cup sugar, flour, baking powder, egg and melted margarine in bowl until crumbly. Spread over peaches. Bake at 375° for 30 minutes. Sprinkle with remaining 1/2 teaspoon cinnamon. May substitute apples for fresh peaches. Bake apple crisp at 350° for 1 hour. Yield: 6 servings.
Brown meat with onion. Cook until onion is tender. Drain. Salt and pepper. Stir in remaining ingredients. Simmer 15 minutes. Makes 8 servings.
Beat egg yolks and 1/4 cup milk together in pan. Add remaining milk. Mix all dry ingredients together. Add enough liquid to make a smooth paste. Add the paste mixture to the milk and also add the chocolate pieces. Cook over a medium heat until thick, stirring constantly. Remove from heat and add vanilla. Pour into crust.
Cut up orange into 8 pieces. Put in blender; add orange juice, egg and oil. Blend until smooth. Mix dry ingredients together. Add raisins and nuts. Pour blender mixture over dry ingredients; stir until just mixed. Pour into muffin tins. Bake at 375° for 15 to 20 minutes. Yield: 12 large.
Preheat oil to 360°. Mix all the dry ingredients together. Add egg and milk; mix thoroughly. Drop batter by teaspoon into deep hot oil until golden brown. Drain on paper towels.
Cook meat the night before. Cook water, celery and parsley together for 20 minutes. Strain it and save the juice. Saute 1 large onion (cut small) in margarine. Add in remaining ingredients plus shredded beef. Cook until warmed through, about 45 minutes over medium heat, stirring frequently.