HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift cake flour and salt together. Set aside. Cream butter gradually; add granulated sugar and beat, creaming until light and fluffy. Beat in vanilla. Blend in dry ingredients. Stir in pecans. Shape into 1-inch balls. Place on lightly greased cookie sheets 2-inches apart. Bake in 250° oven until firm and ivory colored for 40 to 45 minutes. Roll in powdered sugar. Let cool and roll in powdered sugar again. Makes about 3 dozen cookies and they are delicious.
Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer, if needed, as liquid evaporates. Drain. Add salt and butter. Serve hot.
Thaw the frozen bread dough. Grease a 9 x 13-inch pan. Tear bread dough into pieces. Place in pan. Sprinkle cinnamon over pieces. Mix together butter, brown sugar, pudding mix and milk. Pour over pieces of bread dough. Tear second loaf of dough and put on top of first loaf. Try to fill in empty spots. Let rise for four hours. Bake at 350° for 30 minutes. Cool for 15 minutes (very important). Flip over onto cookie sheet.
Grease casserole dish. Put a layer of green tomatoes. Sprinkle with grated Cheddar cheese and Italian seasoned bread crumbs. Make 3 layers. On top, dot with butter and sprinkle with paprika. Bake at 350° approximately 40 to 45 minutes.
Cut vegetables and cover with water in a large pot. Boil for 10 minutes, cover and lower heat and simmer until vegetables are tender. This soup is very low in calories.
Cream together butter, shortening, cream cheese and sugar. Add eggs, one at a time, beating well after each. Add flavoring and 2 1/2 cups flour, a little at a time, mixing well. Mix remaining flour with butterscotch morsels and nuts. Fold into batter.
Prepare vegetables according to package directions. Add milk, soup and sour cream. Top with Cheddar cheese, then cracker crumbs, then Parmesan cheese. Bake at 350° for 30 minutes. Serves 6.
Mix tomatoes, soups and chicken stock together; alternate layers in rectangular baking dish: sauce, chicken, crushed chips, onion, cheese, sauce, chicken, etc. Bake at 350° for approximately 1 hour.
Brown ground beef, sausage and onion in a skillet. Melt cheese and milk in microwave and combine all ingredients in a large bowl. Serve with nacho chips.
Beat egg whites with salt until stiff. Gradually beat in sugar; mix with spices. Fold in 1/2 cup chopped nuts. Drop from teaspoon onto well-greased pan. Top with 1/2 of a walnut. Bake at 250° for 35 to 40 minutes.
Place bananas in large bowl or enameled pot. Add lemon juice and sugar. Allow to stand for about an hour. In a large enameled pot bring to a boil over low heat, stirring constantly. Continue to cook for about 15 to 20 minutes. Stir constantly to keep from sticking. Pour into sterilized jars.
Set 3 cookies aside (crush). Crush rest of cookies. Mix crumbs and melted margarine into a 13 x 9-inch pan. Refrigerate 1 hour. Mix cream cheese, sugar and 1 cup Cool Whip. Spread over cookie crust. Refrigerate 1 hour. Prepare pudding according to directions. Spread over cream cheese mixture. Chill 1 hour. Top with Cool Whip. Sprinkle 3 crushed cookies on top.
Freeze a second can of pineapple juice in small containers to use as "ice" in the punch. Blend all ingredients except sherbet. Just before serving, gently add sherbet by spoonfuls.
Boil squash and onions together for 5 minutes. Drain. Add chicken soup, sour cream and shredded carrots.
Mix Dream Whip according to directions. Combine cream cheese and powdered sugar; add to D ream Whip. Pour mixture into graham cracker crust and top with cherry pie filling.
Mix with fingers the butter, powdered sugar and flour. After thoroughly mixed, add nuts and mix in. Form balls and bake at 325° for 15 minutes. Let cookies cool slightly, then roll in powdered sugar.
Break and discard bottom 1/8 of each stalk. Break remaining part into halves. Wash by soaking and rinsing. Boil or steam until tender. Do not overcook.
Mix cream cheese and taco seasoning. Refrigerate for 1 hour. Spread a thin layer of mixture evenly over each tortilla shell. Roll up each tortilla shell. After rolling, cut rolled up shell into 1-inch sections. Serve with salsa dip.
Brown hamburg and onion. Add salt and pepper to taste. Drain off grease. Add remaining ingredients and simmer for 5 minutes. Adjust to your own taste by adding more than the specified quantities or one or more of the ingredients.
Mix all ingredients except cheese. Spread on toasted bread. Use Monterey Jack or Muenster cheese on top. Place oven on broil. Place sandwiches 4 inches from heat for 5 minutes or until cheese is melted.
Combine yeast and water; set aside until dissolved. Put shortening and butter in milk, it will melt. Combine ingredients. Knead; put in bowl. Let rise until double; shape. Let rise again. Bake at 350° for 12 minutes.
Preheat oven to 375°. Grease a 9 x 13-inch pan. Mix all ingredients, except chocolate chips, with electric mixer until well blended. (Mixture will be very thick.) Stir in 1 cup of chocolate chips. Spread into prepared pan. Sprinkle remainder of chocolate chips over top. Bake for about 25 minutes or until toothpick comes out clean. Cool in pan. Frost with caramel or chocolate frosting. Cut into bars and store in fridge.
Slowly add polenta to boiling, salted water, stirring constantly, until thickened. Cook on top of double boiler, stirring frequently, for approximately 25 minutes. Blend in butter or olive oil.
Brown diced bacon in large skillet. Remove bits from drippings and reserve for garnish. Saute onions in bacon drippings until tender. Add remaining ingredients and stir until mixture begins to bubble. Reduce heat and simmer, uncovered, 30 minutes. Garnish with bacon bits before serving. Makes 8 servings.
Mix dry ingredients. Add water slowly. Knead 7 to 10 minutes until putty-like. Roll 1/2-inch thick. Cut with cookie cutters. Make a small hole at top of cookie. Bake at 325° until light brown. Cool. Paint or varnish to preserve.
Cook noodles according to package directions; drain and rinse in cold water. In large skillet, saute onion in margarine over medium flame; set aside. Brown meat in same skillet in oil over medium-high flame; drain. Add salt, pepper, thyme and sauteed onion to meat. Combine soup and milk. Arrange one-third of noodles, half of meat-onion mixture and half of soup mixture in layers in a greased 4-quart casserole. Repeat layers. Arrange remaining noodles on top. Sprinkle with cheese. Bake in 350° gas oven for 1 hour or until lightly browned. Yield: 8 large servings.
Combine squash, onions, bell peppers and salt. Stir and let sit over night. Drain and wash. Add remaining ingredients to squash mixture. Boil 6 minutes and pour into hot jars.
Chop one cup of berries. Combine sugar and cornstarch in pan. Stir water in gradually until smooth. Add chopped berries. Cook, stirring constantly, until mixture thickens and boils. Remove from heat; stir in food coloring. Cool in refrigerator 1/2 hour. Pour 3/4 of syrup mixture into baked pie shell. Add remaining berries. Pour remaining syrup over berries. Chill until firm, about 3 hours.
Heat oven to 400°. Blend shortening, sugar, dry Jell-O, eggs and vanilla. Stir in dry ingredients. Roll in 3/4-inch balls and place on lightly greased cookie sheet. Flatten with a glass dipped in sugar. Bake for 8 minutes.
Combine all ingredients together and pour over apples in a buttered 9 x 13-inch baking dish. Bake at 375° for 30 to 35 minutes.
Make white sauce with first 5 ingredients. Put half the potatoes in greased 2-quart dish. Cover with half the sauce and cheese; repeat layers. Cover and bake at 350° for 1 hour. Let brown. Top with cheese.
Mix cheese, mayonnaise and horseradish together until smooth and consistency to spread. Spread between layers of bologna and cut into wedges. Attractive and tasty.
Brown hamburger and drain off excess grease. Boil macaroni in 4 quarts water with 1 teaspoon oil until tender. Drain well. Add mushroom soup and Cheez Whiz. Heat over low heat, stirring until well mixed.
Brown rice in oleo in large skillet. Add remaining ingredients and mix well. Place in lightly greased casserole. Bake covered at 375° for 1 hour (remove cover last 10 minutes).
Slice entire layer of rolls horizontally. Mix the other 5 ingredients together and spread on rolls. Place on top of the mixture the ham and cheese. Replace tops of rolls. Cover with foil. Bake for approximately 20 minutes at 400°.
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup. Mix in large mixing bowl; place in casserole dish. Top with remaining bag of cheese and dried onions. Make sure to cook broccoli and cauliflower before mixing with other ingredients. Bake all ingredients in casserole dish until cheese is melted.
Cook bacon in olive oil; remove and save. Add onions, pepper and garlic. Saute 3 to 5 minutes. Add spices except salt. Cook 2 to 4 minutes more. Add chicken broth; cook 5 more minutes. Transfer all to blender and puree; return to pan and add cream. Simmer 4 to 5 minutes. Add Blue cheese. Melt over low heat. Cook fettucini in water with salt. Drain and pour into bowl. Toss with sauce. Top with bacon and Parmesan cheese.
Dissolve yeast in water. Stir in sugar, 1/2 the flour and the salt. Beat with spoon until smooth. Add egg and oil. Beat in rest of flour until smooth again. Cover; let rise for 30 minutes, or until double. Stir down and put in greased muffin cups 1/2 full. Let rise to top. Bake. Makes about 18 rolls.
Stir together the pudding and cake mix. Pour into 9 x 13-inch floured and greased pan. Pour a bag of chocolate chips on top. Bake 45 minutes at 350°.
Mix well and spread on baking sheet. Bake at 350° for 25 minutes.
Cut peeled apples in thin slices. Mix 5 tablespoons sugar and cinnamon together and sprinkle over apples and toss. Blend flour, sugar, salt, eggs, oil, vanilla and orange juice for 1 minute on low, then 3 minutes on medium speed. Add soda and powder. Mix 1 minute. In a greased tube pan, alternate layers of apples and batter (3 of batter and 2 of apples). There is usually juice in the bottom of apple bowl and I pour this over top batter layer. Bake at 350° for 1 hour and 30 minutes. Freezes beautifully.
Grate cheese and add to all ingredients. Blend well. Roll into 1-inch balls. Bake on cookie sheet at 350° until done and lightly browned.
Grease a 9 x 13-inch pan with margarine. Melt peanut butter, margarine and peanut butter chips. Stir until smooth. Remove pan from heat and add Rice Krispies. Stir until Rice Krispies are coated and then spread into the pan. Refrigerate for one hour. Cut into squares and enjoy.
Prepare rice as directed on box. Boil chicken in water to which 1 teaspoon of curry has been added, until tender. Place rice in a 9 x 13-inch pan. Debone and cut chicken into pieces. Put chicken on top of rice. Layer unthawed broccoli on top of chicken.
In a mixing bowl, combine avocados, onions, lemon juice, salt, red pepper flakes, garlic powder and cilantro. Using a fork or potato masher, mix and mash coarsely. Add most of the tomatoes; stir well. Pour into serving bowl; garnish with remaining tomatoes and sprigs of cilantro. Serve with tortilla chips.
Boil livers and drain. Grind. Saute medium onion in liquid oil. Drain oil and put into dish. Add livers, grated eggs, salt and pepper to taste, nutmeg and mayonnaise for desired consistency.
Sift the flour, salt and baking powder together. Beat eggs until light and fluffy. Gradually add the sugar, beating while adding. Add nuts and dates which have been cut into small pieces. Add dry ingredients, melted butter and vanilla. Pour into a greased 7 1/4 x 10 1/2 x 2 pan and bake at 325° for 40 minutes.
Clean and slice the leeks, then saute in butter until soft. Keep the heat low and be careful not to let them brown. Add red bell pepper and garlic; saute briefly. Add the stock, pasta, salt and pepper. Cover and simmer about 10 minutes. To thicken the soup (optional), whisk together water and flour in a small bowl. Stir in half of flour/water mixture to thicken it slightly; use the rest to make it thicker. Finally, stir in the milk and adjust seasonings to taste. Serves 4.
Cook vegetables until tender, adding onion when vegetables are done. Drain. Add next 3 ingredients. Put in casserole and top with cracker crumbs mixed with margarine. Put in oven and bake at 325° until crumbs are brown.
Brown the ground beef. Drain the grease. Add handful of flour. Stir in. Pour in water. Stir. Pour in milk until desired consistency, slightly syrupy. Salt and pepper to taste.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup walnuts.
Melt white chocolate and butterscotch coating. Add peanut butter. Mix well. Drop by teaspoons into small paper baking cups.
Combine flour and salt. Make well in center and stir in milk; beat in beaten egg whites then add water and 1 tablespoon melted margarine. Beat by hand until smooth and large bubbles rise to surface. Set aside for 1 hour.
Cut beef into chunks. Cook first 4 ingredients for 2 to 3 hours or until tender. Shred into strips. Add rest of ingredients and heat. Serve over rice or use in sandwiches/buns.
Combine all ingredients in order listed; pour into buttered 1-quart casserole. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Combine all ingredients. Chill before serving. Even better the next day. This slaw will keep for several days.
Fry onion and bell pepper in oil until tender. Add ground beef and brown; add drained hominy, seasonings, and tomato sauce. Place in greased baking dish. Prepare sauce by combining melted butter, flour, milk and one-half of the grated cheese. Cook slowly until thickened, stirring constantly. Pour over beef-hominy mixture and sprinkle remaining cheese on top. Bake 35 minutes in 350° oven. Serves 8.
Mix all ingredients, adding vinegar and vanilla last. Mix well. Bake in tube pan at 350° for 40 minutes. Ice with cream cheese icing.
Combine first 4 ingredients. Stir until dry particles are moistened. Stir in fruit, dates, raisins and nuts. Pour mixture into a greased 4 1/2 x 13-inch baking pan, which has been lined with brown paper. Bake 1 hour at 350°.
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, bacon and dill. In another bowl, combine milk, oil and egg. Stir the liquid ingredients into dry. Mix just until moistened. Spoon batter into greased pans and bake at 425° until tester comes out clean. Cool in pans for 10 minutes. Serve hot.
Chop or shred cabbage and place in a 4-quart casserole dish. Add 1 cup of water and microwave for 15 minutes, stirring twice during cooking. Drain cabbage, reserving juice. Microwave 3 tablespoons of butter until melted. Stir in flour; add milk and reserved water from cabbage. Microwave 3 to 4 minutes, or until thickened, stirring once a minute. In a 2-quart casserole dish, layer half of the cabbage, followed by half of the cheese, followed by half of the sauce. Repeat. Microwave the remaining 2 tablespoons of butter until melted. Mix with the bread crumbs, sprinkling the crumb mixture on top of the cabbage casserole. Microwave for 8 to 10 minutes, turning once during cooking.
Season cleaned trout with salt and pepper. Coat lightly with flour and saute in hot oil until trout is golden on both sides. Drain oil from pan. Add butter and brown almonds slightly. Pour over trout. Garnish with parsley and lemon slices.
Mix all ingredients and bake in unbaked pie shell at 350° for about 30 to 40 minutes or until firm.
Skin and bone chicken; cut into 1-inch chunks. Combine corn flake crumbs, salt and pepper. Dip chicken into butter; roll in crumb mixture. Arrange chicken in single layer on foil-lined baking sheet. Bake at 400° for 30 minutes. Serve hot or cold.
Saute onion and celery in butter. Bring potatoes and water to boil. Add onion, celery, carrot, bouillon and a steeper with peppercorns and a bay leaf in it. Simmer until potatoes are done. Remove steeper. Add milk. Serve hot.
Mix first 4 ingredients together well. Add Cool Whip. Pour into deep dish. Sprinkle with nuts and coconut. Chill well.
Brown ground beef in large skillet. Drain. Combine ground beef and all above ingredients except pasta. Simmer over low heat until onions and mushrooms are tender. Cook pasta according to package directions. Finish by pouring stroganoff mixture over pasta.
Combine the beef broth, cornstarch, boiling water and pan drippings. Boil a few minutes. Make thick beef sandwiches from the sour dough French rolls or hard rolls. Split and butter the rolls, put the meat in, wrap in foil, and heat for 10 minutes at 350°. Serve dip in individual bowls, dunk sandwiches in dip.
Brown chicken in a skillet in a small amount of oil. Add sliced mushrooms and green onions. Mix soup with water. Add lemon juice and grated lemon peel. Add to chicken; simmer until chicken is done, about 1/2 to 3/4 hour. Serve with Rice-A-Roni chicken fried rice with almonds.
In large mixing bowl, let ice cream soften slightly. Fold in Cool Whip and coarsely crumbled Oreo cookies. (Add instant coffee for a slight mocha taste.) Pour into pan and return to freezer until ready to serve.
Flour, salt and pepper livers. Saute in 2 tablespoons Wesson oil. Remove livers. Wilt onion in skillet. Add water and lemon pepper. Let simmer a few minutes. Add livers, sour cream and parsley. Heat and serve over toast points or rice.
Mix half of cracker crumbs with ingredients; top with remaining cracker crumbs. Place grated cheese on top and dot with butter. Bake at 350° for 30 to 45 minutes.
Cook the macaroni by directions. Layer in a large baking dish 1 layer of macaroni, salt and pepper; dot with margarine, then 1 layer mellow Cheddar cheese and 1/2-inch American cheese, then 1 layer macaroni, salt and pepper; dot with margarine, then 1 layer mellow Cheddar cheese and 1/2-inch American cheese. Cover top with the Cracker Barrel. Beat by hand the eggs and 1 cup milk. Pour around edges, then fill to the top with milk. Sprinkle paprika on top. Bake at 300° for 1 to 1 1/2 hours.
Combine eggs, sugar and lemon juice in double boiler. Cook over hot water until slightly thickened. Cool. Fold in remaining ingredients. Chill overnight in refrigerator. Keep refrigerated.
Beat the first 3 ingredients together. Add the other ingredients and blend well. Bake at 325° for 60 to 80 minutes. Bake in a Bundt pan.
Cook the noodles per directions, leaving slightly firm. Using a long baking dish, pour sauce along bottom in a thin layer. Layer the noodles so bottom is completely covered. Cut all cheeses into small pieces and sprinkle each type on noodles. Depending on preference, make this layer thick or thin. The Ricotta cheese should be mixed with the two eggs and all spices added to it. Spread this mixture on the noodles as well. Cover with sauce and sprinkle each spice over sauce. Repeat layers to the top. Cover tightly with foil and bake at 350° for 45 to 60 minutes or until cheese is bubbly and noodles are tender.
Use a 9-inch Pyrex dish; flour bottom of pie crust, which has been placed in a pie dish. Spread meat first. Slice potato rounds on meat. Slice onion rounds on top of potatoes. Sprinkle with salt and pepper. Cut pieces of butter on top of ingredients. Add just a little water, so pie won't be dry. Rotate same procedure again to fill dish. Put remaining butter on top. Place other pie shell on top, close as to finish pie off. Cut slits in pie to let out steam. When ready to eat, chili sauce or ketchup can be put on top of pie (optional).
Cook rice according to package directions, except add the chicken bouillon cube, a bay leaf, a dash of clove, a dash of cayenne, a splash of olive oil and anything else you might desire to the water. Most recipes call for whole brown rice to be cooked for 45 minutes. Cook it only 35 to 40 minutes. It taste better and has a nuttier texture. Once your rice is on, start the chicken wings.
Beat egg whites until stiff. Add, while continuing to beat, sugar and baking powder (mixed together) and flavoring.
Put all dry ingredients in sifter and sift in bowl. Beat sugar and eggs. Add pumpkin filling to eggs and sugar. Add dry ingredients from bowl. Bake in 3 or 4 loaf pans at 325° for 1 1/2 hours. Freezes real good.
Put first 7 ingredients in 3-quart pot. After coming to a boil, stir and simmer for 1 1/2 hours, stirring occasionally adding extra water if needed. Five minutes before finished, mix 1 tablespoon flour and 1 tablespoon water in a cup until all lumps dissolve. Pour mixture into soup and stir well while pouring. Turn off burner.
Cut cheese in strips and put in icebox before grinding. Grind cheese, pecans and garlic. Mix with cream cheese by hand. Form into rolls, 1 to 1 1/2 inches thick. Roll in chili powder.
In saucepan, melt chocolate over low heat. Remove from heat, stir in sugar, rum, syrup and salt. Fold in wafers and nuts. Shape into 1 inch balls and roll in sugar. Place on cookie sheet and chill. Store in airtight container.
Cream the margarine and sugar until fluffy. Add flour and mix well. Put into ungreased 9-inch pan. Bake at 350° for 12 to 15 minutes. Combine milk, butterscotch, coconut and vanilla; spread over baked layer. Bake at 350° for 25 to 30 minutes. Cool; cut into squares.
Allow cream cheese to soften. Mix all ingredients saving the Cool Whip for last. Pour mixture into mold, individual cupcake liners or casserole dish before freezing. Thaw for 15 minutes before serving. Can be made 1 week in advance.
Cook and stir ground beef in 10-inch skillet until brown. Drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic salt. Heat to boiling.
Brown the ground meat. Add salt and pepper to taste. Add the uncooked onion. Slice the potatoes and add, uncooked. Place in layers in casserole dish and top with the mushroom soup. Cook 30 minutes at 350° or until potatoes are done.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake for 25 to 30 minutes, or until top springs back when touched. Cool completely in pan. Spread mint cream layer on cake (recipe follows). Chill. Pour chocolate topping over dessert (recipe follows). Cover and chill.
Place washed lentils and chopped onion in water and simmer, covered, for one hour. Mix oil, flour, salt and spices in a bowl. Add 1/4 cup of soup to mixture and stir well. Pour the mixture into the soup and let simmer until the lentils are well cooked. Add lemon juice and simmer five more minutes. If desired, garnish with lemon slices. Serves 6.
Sift together flour, sugar, baking powder, cream of tartar and salt into a bowl. Cut in shortening until crumbly. Combine egg and milk; add to flour mixture, all at one time. Stir with fork to make a soft dough. Turn onto floured surface; knead lightly 15 times. Roll to 1-inch thick. Cut with 2-inch cutter. Place 1 inch apart on ungreased baking sheet. Bake at 450° for 12 to 15 minutes, or until golden brown.
In food processor, chop onion and jalapeno pepper. Add sugar, chili powder, salt and Cheddar. Coat large, cast-iron frypan with bacon grease. Pour in all mixed ingredients and bake at 375° about 30 to 40 minutes.
Cook pasta as directed (do not over cook). Drain and add mayonnaise and dressing. Toss well. Add vegetables, salt, pepper and cheese. Toss and refrigerate. Can be done ahead as flavors blend over time. Can also add more mayo or dressing if needed.
Brown ribs in the oil over medium heat. Add the onion, water, ketchup, vinegar, curry powder, chili powder, dry mustard and salt. Cover. Simmer on low heat for 1 hour. Add the potatoes, carrots and another cup of water. Cover and simmer about 1/2 to 1 hour until meat is tender.
Cream butter and sugar well. Add eggs one at a time, beating well after each. Add melted Hershey bars and blend. Add sifted dry ingredients with buttermilk, beating well after each addition. Add Hershey's syrup, vanilla and chopped nuts. Beat well. Pour into a well-greased and floured tube pan and bake 1 1/2 hours at 350°. Do not invert while cooling!