HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in pan. Crush Oreos and add to melted butter. Mix until frosting on cookies melt in with the butter. Spread 1/2 cookie mix on bottom of cake pan and top with softened ice cream. Spread remaining cookie mixture on top of ice cream. Freeze for 1 hour and serve in cut squares.
Remove crust from bread; cut into 1/2-inch squares. Mix with onions and hard-boiled eggs. Let stand overnight, tightly covered, in refrigerator. Four to six hours before serving, add crab, shrimp, celery and mayonnaise. Blend well and chill.
Thaw asparagus, drain well and set aside. Combine soup, milk, Worcestershire sauce, salt and pepper; mix well. Layer half each of asparagus, water chestnuts, mushrooms, pimiento, eggs and soup mixture in a greased 8-inch square baking dish. Repeat layers. Cover and refrigerate. Remove from fridge. Let stand 30 minutes. Sprinkle onion rings over top. Bake, uncovered, at 350° for 25 minutes. Yields 6 to 8 servings. Great for special dinners. Enjoy!
Dissolve yeast in lukewarm water. Sift together flour, soda, baking powder, sugar and salt. Cut in shortening as for pastry. Add buttermilk and yeast mixture. Knead dough until smooth. Refrigerate until nearly ready to use.
In a 10-inch skillet, cook beef and onion until beef is browned and onion is tender. Drain. Stir in undrained corn, water and salt. Simmer, covered, for 20 minutes.
Mix first five ingredients. Pour half of mixture in a 9 x 13-inch casserole. Let congeal. Set rest aside. Mix sour cream, confectioners sugar and vanilla. Spread over jello mixture in casserole. Let stand until firm. Pour rest of jello mixture on top and chill.
Drain juice from pineapple into a saucepan and add sugar, egg and flour. Mix with beater. Cook over medium heat until thick. Cool and pour over pineapple, apples, cheese and pecans.
Heat oven to 350°. Have ungreased cookie sheet. Beat butter and sugar. Add eggs and almond extract; beat medium speed until pale. Add ground almonds and flour. Mix just until blended. Refrigerate for 30 minutes. Roll heaping tablespoon dough into 1 1/2-inch ball in sliced almonds. Bake 15 to 18 minutes. Yields 18 cookies.
Smear 1/2 stick margarine (softened) over bottom and sides of 9 x 13-inch Pyrex pan. Spread all the pecans and coconut on the bottom. Prepare the German chocolate cake mix according to instructions on the box and pour on top. Now, here's the good part! Add a mixture of 1 stick margarine, powdered sugar and cream cheese. Spoon evenly on top of the cake batter and bake at 350° for 1 hour. Test with toothpick.
Unwind dough and press out on a large cookie sheet. Bake at 375° until light brown, about 8 minutes.
Crumble cookies, add melted butter and press into a 9-inch pie tin. Beat cream cheese, egg, 8 tablespoons sugar and 1 teaspoon vanilla together; pour in crust. Bake in 350° oven for 15 minutes. Remove from oven; cool 10 minutes in fridge. Beat 12 ounces sour cream, 5 tablespoons sugar and 1 teaspoon vanilla together; pour on cheese cake. Return to oven for 10 minutes. Chill 6 to 8 hours. Top with 4 ounces sour cream.
Mix all ingredients together and cover with crushed crackers. Bake for 45 minutes in a 350° oven.
In a large saucepan, brown beef. Stir often to keep broken apart; drain off excess fat. Add 1 quart of water, potatoes and salt to meat; cook until potatoes are tender but not done. Add all remaining ingredients; simmer for about 20 minutes. May need to add more water if it is not soupy enough. Can add 1 cup of egg noodles if you like noodle soup. Cook them with potatoes and meat.
Dissolve yeast in water in mixing bowl. Add sugar, salt and half of the flour (approximately 3 1/2 cups). Beat thoroughly. Add egg and shortening. Beat in remaining flour. Cover with damp cloth. Place in refrigerator. Punch down occasionally.
Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla and whip until soft peaks form. Then begin adding the rest of the sugar 2 tablespoons at a time, whipping well in between each addition. Continue until stiff peaks form, then sift a quarter of the flour mixture over top. Fold into whites with a spatula, gently. Fold in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter through here and there with a knife to remove air pockets. Bake 40 minutes or until lightly golden on top. Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate.
Brown sausage. While sausage is browning, cube cheese and pour in a large pot or crock-pot on low. As cheese is melting, add all other ingredients. After sausage is cooked, drain and add. Serves an army. Serve with tortilla chips.
Preheat oven to 325°. In a large mixing bowl, stir together oats, wheat germ, bran, coconut, and nuts. In a glass measuring cup, combine honey and oil. Microwave until it boils (approximately 2 minutes). Watch carefully. Pour oil and honey over oat mixture, and stir to coat all. Using 2 large cookie sheets or baking pans, divide oat mixture evenly, and spread as thin as possible. Bake at 325° for 10 minutes. Stir and spread. Bake 10 minutes. Stir and spread. Bake 10 minutes. Remove from oven, combine both halves, and add dried fruit. Store airtight.
Boil chicken and debone. Heat Ro-Tel and melt cheese in it. Cook spaghetti; drain. Add to tomato and cheese mixture. Add bell pepper, mushrooms and olives. Add boned chicken which is cut in big pieces. Bake 20 to 30 minutes. If you wish, add more cheese on top before baking.
Drain pineapple, saving juice. Add water to juice to make 1/2 cup of liquid. Stir liquid into eggs. Add sugar, salt and lemon juice. Cook on top of stove, stirring until mixture thickens (about 5 minutes over medium heat). Cool. Fold drained pineapple, apples, celery and whipped cream into cooled dressing. Spoon into 9-inch dish. Cover and freeze.
Cook noodles according to package directions and drain in cool water. Add enough vinegar to mayonnaise to make it a salad dressing consistency. Add remaining ingredients. Chill. Prepare a day ahead and add more mayonnaise, if needed, before serving.
Combine all ingredients, except the cheese and half of the onions. Pour into casserole; bake, uncovered, in a 350° oven for 30 minutes. Top with remaining onions and cheese; bake, uncovered, 5 minutes longer.
Mix milk, sour cream, Tang, and lemon or lime juice together. Pour into pie shell and refrigerate over night.
Spread softened cream cheese on ham; cut pickle in 1/2 or green onion and lay on ham and cream cheese; roll up and cut into bite sizes. Use toothpick to hold together.
Place in greased casserole dish and pour melted butter on top. Bake at 350° for 25 minutes. Serves 8 to 10.
Mix first 5 ingredients. Layer mixture of cheese, chili sauce, crab meat and flaked parsley.
1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.
Brown ground beef. Add onion as meat browns. Drain fat and return beef-onion mixture to pan. Add chili beans, tomatoes and chili powder. Heat through and serve with grated cheese and crackers or corn chips. Makes 4 servings.
Combine crushed wafers and softened butter. Work well. Press into sides and bottom of 13 x 9 x 2-inch pan.
Heat 1 cup juice in small saucepan. Add red candies, stirring over low heat until candy is dissolved. Cool. In a large pitcher or punch bowl, mix sugar and remaining juice with chilled red candies mixture. Chill. Add ginger ale just before serving.
Clean cauliflower. Place in covered casserole dish or wrap in plastic wrap. Microwave on High power for 8 to 12 minutes, depending on size of head. Let stand for 3 minutes.
In a bowl, combine flour, honey, baking powder, baking soda, cinnamon and nutmeg. Stir in walnuts and raisins. In another bowl, combine oil and 2 eggs. Add to flour mixture; stir in carrot. Spoon into 12 paper-lined muffin cups. Bake at 375° for 25 to 30 minutes.
Pare eggplant and cut into 1/2-inch slices. Beat egg with water and place in shallow dish. Dip eggplant slices into egg and then into pancake mix. Fry in skillet in hot oil until brown on both sides. Drain on paper toweling. Arrange eggplant slices in a square baking dish, covering with sauce and cheese. Make a second layer of eggplant, sauce and cheese if needed. Bake at 325° for 45 minutes. Makes 6 servings.
Serves 10 to 12 as a side dish, serves 6 as a main dish.
Grease 9 inch pie plate. Combine all dry ingredients. Add eggs, vanilla; add apples and nuts.
Combine bread, tomatoes, onion, garlic, olives, Feta, grated cheese & basil in lg. mixing bowl. Pour oil over all and mix well to combine. Best if made ahead to allow flavors to blend. Add black pepper and salt if needed. Serves 8.
Heat olive oil over medium-low heat in a 3-quart saucepan. Add garlic. Stir and cook until golden brown. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomato products. Bring to a boil at medium-high, then reduce to low. Cover loosely and simmer 30 minutes, stirring occasionally. The recipe yields 6 cups.
Steam cauliflower. Do not overcook. Drain well. Place in shallow bake-and-serve dish. Combine mayonnaise, mustard and cheese. Spread over the head of cauliflower. Bake in a preheated 375° oven for 10 minutes or until cheese is melted and sauce is bubbly. Sprinkle with paprika and serve immediately.
Mix cereals in a roaster. Pour liquids over cereal mixture. Sprinkle on the spice mixture from a shaker. Stir so that it is mixed evenly. Bake 1 1/2 hours at 225°. Stir lightly every 15 minutes.
In a double boiler, mix sugar, flour and salt. Add the 6 beaten eggs and milk. Cook until thickened. This will take 20 to 25 minutes. Remove from heat. Add whipping cream, evaporated milk and vanilla. Freeze in ice cream freezer.
Mix ingredients and place in casserole serving dish. Bake in oven at 350° for 30 minutes.
Brown beef in skillet; discard fat. Combine all ingredients except relish in cooker, stirring well. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in sweet relish. Cook in crock-pot and spoon over hamburger buns or onion rolls. Makes 8 servings.
In larger skillet, brown ground beef with onion and salt. Drain grease. Stir in tomato paste. Add remaining ingredients. Bring to bubbling, then simmer, covered, for 1 hour or until ready to eat.
Place potatoes (quartered), onion, salt and water into blender and chop fine. Mix with remaining ingredients in a bowl. Shape into patties and bake on sprayed cookie sheet at 350° for 45 minutes. Turn over after 30 minutes. Serves 4.
Cream together butter, brown sugar and white sugar. Add eggs and beat well after each. Sift together flour, salt and soda. Add all together and add vanilla. Crush potato chips and nuts. Mix all ingredients together. Mix well. Drop by spoonfuls on ungreased cookie sheet. Bake 10 minutes at 350°. Take up hot.
In a small jar, combine the vinegar, soy sauce, ginger, garlic and salt. Shake until salt dissolves. Add the oil and shake again to combine. Shred the cabbage. A few hours before serving, combine cabbage, peas and dressing in a large bowl. Toss to combine. Can also add 1/2 cup chopped peanuts.
I mix everything together and cook it, simmer, for an hour or until the carrots are cooked.
Spread icing on one cracker. Spread peanut butter on the other. Great snack when put together.
Combine beef, eggs, crumbs, 1/4 cup water, onions, salt and pepper. Shape into 1 1/2-inch balls. Set aside. In a large skillet, bring remaining water to a boil. Add bouillon cubes, brown sugar, raisins, lemon juice and ginger snaps. Stir until thoroughly combined. Add meat balls to skillet; simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve over noodles.
In a double boiler, mix sugar, cornstarch, salt, water, egg yolks and lemon juice. Stir until smooth. Stir constantly while cooking until thick; boil one minute. Remove from heat and add oleo. Refrigerate for 30 minutes. Put between cake layers.
Mix all ingredients together. Pour into tube pan. Bake at 350° for 1 hour.
Combine butter and brown sugar and melt over low heat. Let cool. Add eggs and dry ingredients, then vanilla and nuts. Spread in a greased 8-inch square pan and bake at 350° for 20 to 25 minutes. When cool, cut into squares. Serves 12.
Mix flour and shortening until completely mixed. Add beaten eggs and milk slowly until it forms a soft dough. Roll out until about 1/2 inch thick. Cut with large biscuit cutter. Bake in 475° oven 10 to 12 minutes. Split while still hot and butter. Fill with sweetened and crushed strawberries. Put on top and cover with berries. Top off with whipped cream or Cool Whip. Could use sliced peaches instead of strawberries.
Slice potatoes and onions. In greased casserole dish layer potatoes, onions and oleo. Repeat until dish is full, ending with oleo on top. Bake, covered, at 350° for about 1 hour or until potatoes are done. You may have to add more oleo during baking.
Mix sugar and flour together. Break eggs over mixture and beat well. Add remaining ingredients. Mix well. Pour into crust and bake at 350°. Put on bottom shelf of oven until it starts getting brown, then on top shelf for a few minutes.
Cut off all excess fat and rinse chicken pieces under cold running water. Place in large pot and cover with cold water. Add rest of ingredients and simmer for 1 hour. Drain. Save broth for soup or other chicken dishes. Freeze remaining chicken pieces as desired.
Combine all ingredients and serve with tortilla chips. This dip looks very good as it is so colorful.
Combine all ingredients. Serve with tortilla chips. Refrigerate up to 3 days.
In 1 1/2-quart casserole, combine gravy mix and water. Stir in remaining ingredients. Microwave, uncovered, for 6 minutes. (Stir after 2 1/2 and after 4 1/2 minutes.) Serve with toothpicks.
Mix as a salad and place on bread crumbs, put 4 slices bread on top. Mix together eggs and milk. Pour over mixture. Cover with Saran Wrap and place in refrigerator overnight.
Saute onion in melted butter. Peel potatoes and cut into small cubes. Add to onion and barely cover with hot water. Season with garlic salt, salt and pepper. Cook until soft. Stir in can of cream of chicken soup. Cut cheese into thin slices and stir in. Stir until the cheese is melted. Stir in 1 1/2 to 2 soup cans of milk, depending on how thick you prefer your soup.
Pound steaks thoroughly with sharp edged meat pounder. Cut into serving pieces. Dip steaks into cream and dredge in flour. Brown one side in hot butter. Turn. Salt and pepper to taste. Continue browning until second side is well browned.
Stir flour and salt together. Cut in shortening. Add water and mix. Roll on floured surface.
Mix brownie mix (Martha White) or your choice. Add the 2 extra eggs and more water to make consistency of cake batter. Cool completely after baking in 2 layers in 9-inch pans or Tiara pans. Mix cream cheese and confectioners sugar; beat with mixer. Add 1 carton Cool Whip and 1/4 cup chopped walnuts. Combine sugar, cocoa and butter. Bring to boil and boil 1 1/2 minutes. Remove from heat; add 1 teaspoon vanilla. Let cool. While cooling, place one layer of brownies on plate. Top with half of the Cool Whip mixture. Place remaining brownie layer on top of this.
Bring a gallon of water with the crab boil and salt to a boil. Add corn and boil for 5 minutes. Add potatoes and boil for 10 minutes. Add onions and sausage and boil for 5 minutes. Add shrimp. After 5 minutes, drain and serve with crusty bread and a cold beverage. Makes 6 servings.
Shuck ears of corn. Cut middle ways of corn, taking off top kernels only. Then go back down the corn, getting the cream and juice. Add your other ingredients: flour, sugar, salt, pepper and water. Let simmer over medium to low heat.
Preheat oven to 325°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan combine butter, sugar and water; bring just to a boil. Remove from heat. Add 6 ounces semi-sweet chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to larger bowl. Add eggs, one at a time, beating well after each. Gradually blend in flour mixture. Stir in remaining 6 ounces semi-sweet chocolate morsels and nuts. Spread into greased baking pan. Bake at 325° for 35 minutes. Cool. Cut into 2 1/4-inch squares. Enjoy!
Mix sour cream, mayonnaise, lemon juice, soup mix and spinach together. Use plain yogurt if you are dieting instead of mayonnaise and sour cream.
Combine the juice of the pineapple with the sour cream and mix well. Then add the lime Jell-O and pistachio pudding to the mixture. Add Cool Whip and pineapple and mix well. Last, add the marshmallows and mix all ingredients together.
Sift flour, baking powder and salt together. Combine syrup, egg and milk; gradually add to other ingredients. Beat until smooth, then add shortening. Cook in frying pan on medium heat.
Combine 1 cup flour, powdered sugar and butter to form a dough. Press into a 9 x 9-inch pan and bake at 350° for 15 minutes. Beat together eggs, lemon juice, sugar, 2 tablespoons flour and baking powder. Pour over the baked crust. Return to oven for 20 more minutes. Sprinkle with powdered sugar. Cut into bars.
Mix all ingredients and pour into pie shells. Bake at 350° for 30 to 40 minutes. Makes 2 pies.
Cover cracked wheat with cold water. Let stand 30 minutes; drain. Press out as much water as possible. Place cracked wheat, parsley, tomatoes, onions and mint in a glass/plastic bowl. Mix remaining ingredients. Pour over cracked wheat mixture and toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired. Serves 6 (175 calories per serving).
Boil the water in the top of a double boiler over direct heat. Mix the tapioca and sugar and gradually stir into the boiling water. When the ingredients are boiling, place them over rapidly boiling water and cook for five minutes, stirring all the time. Remove from the fire and after cooling slightly, fold in the crushed pineapple and lemon juice. Chill the tapioca before serving. Other crushed canned fruits, such as apricots or berries may be used in place of the crushed pineapple.
Preheat oven to 425°. Grease 13 x 9-inch baking pan. In medium bowl, stir flour, 1/2 cup sugar and the baking powder and salt. Add blueberries and toss to coat. In medium bowl, whisk milk, butter, egg and lemon peel. Stir into dry ingredients until just combined. Spread in prepared pan. Sprinkle with remaining 1 tablespoon sugar. Bake 20 minutes. Cut into squares. Prep time: 15 minutes. Baking time: 20 minutes.
Preheat oven to 350°. Mix ground beef, eggs, salt and pepper. Shape mixture into small balls. Spray a 9 x 12 x 2-inch pan with cooking spray to prevent sticking. Place small meat balls into pan.
Boil and drain potatoes; add cheese and sour cream which are at room temperature; beat into potatoes while hot until fluffy. Add salts and put in a 2-quart casserole. Dot with butter. Sprinkle paprika over. Refrigerate overnight before baking. Can be frozen for later use. Bake for 45 minutes in a 350° oven. (If frozen, bake 1 1/2 hours.)
Place slice of bacon around each bird. Add butter and bake at 425° for 5 minutes. Reduce heat to 350° and bake for 25 minutes longer. Baste with the drippings. Serve with mashed potatoes and brown gravy. Serves 6.
Peel onion, leaving root intact. Cut vertically in quarters to within 1/2-inch of root. Cut each quarter in thirds. Place onion in boiling water 1 minute, then place in ice water for 5 minutes. Loosen petals. Drain, cut side down. Place flour in zip-top bag. Add onion and shake to coat. Dip onion in egg. Place cracker crumbs in bag. Add onion. Toss to coat. Chill 1 hour. Pour oil to depth of 3-inches in electric fryer or saucepan. Heat to 375°. Fry onion 5 to 7 minutes or until brown. Drain on paper towels. Sprinkle with salt. Serve with honey mustard or Ranch-style dressing. Makes 2 appetizer servings.
Cream butter, Crisco and sugar. Add egg yolks. Sift flour and soda. Add to mixture with buttermilk. Fold in nuts and coconut. Fold in egg whites. Bake in three 9-inch pans at 350° for 20 minutes or until done.
Stir all ingredients. Form into balls and press with a fork. Bake at 325° for 10 to 12 minutes on ungreased cookie sheet. Makes 4 to 5 dozen.
Combine meat, rice, onion, water, salt and pepper. Drop cabbage leaves in boiling, salted water for a few minutes, until they are pliable. Drain and dry cabbage. Divide meat mixture into 12 parts. Place 1 part on each cabbage leaf. Roll leaves, tucking ends securely. Place rolls, seam side down, close together in baking dish.
Melt the oleo. Add the brown sugar; stir until mixed well. Add the Karo and Eagle Brand; boil to 236°, stirring constantly. Add the vanilla and nuts, if desired; mix well. Pour into buttered pans; chill 2 hours. Cut, put in wrappers and store.
Beat eggs until yolks and whites are blended. Set aside. Cream oleo and sugar. Add all other ingredients. Stir well. Stir in eggs. (This amount will fill 2 crusts.) Bake in unbaked crust (shallow pan) at 350° until it won't shake in the middle, approximately 50 minutes.
Mix sugar and oil with electric mixer. Beat at high speed for 4 minutes. Add eggs one at a time, beating each one for 1 minute. Mix dry ingredients together and dates. Add to mixture. Fold in vanilla, apples and nuts. Pour into tube cake pan. Bake at 325° for 1 to 1 1/2 hours or until toothpick comes out clean.
Preheat oven to 350°. Dump all ingredients in layer in order given into 13 x 9-inch pan. Do not mix anything. Bake 55 minutes; cool before cutting.
Melt 1/4 cup butter in a large skillet. Stir in the lemon juice, parsley and pepper. Add mushrooms; heat through. Melt 2 or 3 tablespoons butter in skillet. Cut bread into 1 inch squares; fry until crisp. Use a toothpick to secure hot mushrooms to each toast square. Serves 6.
Drain cooked vegetables and place in a 9-inch pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender. Blend 15 seconds and pour into pie plate.
Melt butter; add peanut butter. Mix well. Pour over Rice Krispies and 10x sugar. Roll into balls.
Scrub fresh beets thoroughly. Place in oven and bake until tender. Be careful not to prick them too much with a fork as this allows the flavorful juices to escape. When done, peel and serve hot with bits of butter on top.
Mix together squash and onion; add sour cream, soup, carrots and water chestnuts. Melt margarine and mix with dressing mix. Pour squash mixture into baking dish. Top with margarine and dressing mix. Bake for 30 minutes in 350° oven.
Spray 3-quart Dutch oven or pan with nonstick cooking spray. Cook beef, onion and celery over medium-high heat until meat is browned and vegetables are tender. Drain excess fat.
Cook sugar, Karo and water in heavy saucepan until candy thermometer registers 300° (do not stir while boiling). While mixture is cooking, spread peanut butter in Teflon skillet (buttered), over bottom of pan. Grease counter top or large baking sheet with butter. When candy mixture reaches 300°, take off at once and pour into peanut butter; stir fast. When it gets to bread dough like consistency, pat out on counter top with spoon and cut into pieces at once (easier to cut with scissors, takes 2 people). After it cools, dip in melted chocolate. (Melt chocolate on medium heat in top of double boiler. If chocolate gets too thick, add a few drops of cooking oil.)
Arrange frozen rolls in greased large Bundt pan. Mix sugar and cinnamon together and pour over rolls. Layer, one at a time, the chopped nuts and pudding mix. Slice margarine and place around rolls. Cover pan with cloth or foil. Let set on countertop overnight. Bake next morning at 350° for 30 minutes or until done. Invert pan over large serving dish. Let set a minute so syrup will cover rolls. Serve hot. (Can reheat in microwave.)
Brown ground beef and onion together. Mix the rest of the ingredients together and pour into a casserole dish. Bake at 325° for about 1 hour.
Divide pastry into 2 portions. Roll 9 inches each. Put half of the meat and vegetables for each half of dough. Fold pastry over filling to form a pocket book and seal edges with fork. Slit top. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 40 minutes until golden brown.