HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar until light and fluffy. Beat in extracts and vanilla. Gradually stir in flour. Cover with plastic wrap. Chill in refrigerator 30 minutes. Shape into 13-inch roll. Wrap in plastic wrap and refrigerate 8 hours or overnight (can be stored 2 days). Cut into 1/4-inch thick slices. Place 2 inches apart on greased baking sheets. Bake in 350° oven 8 minutes or to golden brown. Remove and cool on racks. Decorate with colored sugar or icing. Makes 4 dozen.
Grind the first 4 ingredients. Sprinkle 5 teaspoons of salt over and let set overnight in refrigerator. Next a.m. rinse mixture well and drain in colander. Set aside.
Place cool whip in freezer first then pour in condensed milk. Next fill with chocolate milk. Do not stir mixture before placing lid on freezer. Freeze.
Clean carrots and slice in 1/4-inch rounds. Put margarine in bottom of pan. Add carrots, onion, sugar and basil; salt and pepper, if desired. Add no water. Cover tightly and simmer 20 minutes. Do not remove lid. Steam in what cooks the carrots. Makes 6 servings.
Cover bottom of 8-inch square pan with fruit. Mix 3/4 cup sugar, butter, baking powder, salt, milk and flour together. Pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture. Pour boiling water over top. Bake at 375° for 45 minutes. (Can reduce amount of sugar.)
Melt butter; add peanut butter and vanilla, then powdered sugar, a little at a time. Gets real thick. Form into egg shapes. Will make about 8. In double boiler, melt chocolate chips and wax. When completely melted, pour over egg shapes until egg is covered. After chocolate hardens, may decorate as desired.
Brown roast in hot oil in skillet. Sprinkle with salt. Combine other ingredients and pour over meat. Cover tightly and simmer 2 hours or until fork-tender. Remove to platter, skim off excess fat then spoon sauce over meat. Serves 8.
Combine all ingredients and mix well. In baking dish, pat into loaf shape. Bake at 350° for 1 hour. Let stand 15 minutes before slicing. Makes 8 servings.
Cook ziti as directed. While ziti is cooking, place all the other ingredients in a large bowl. Mix well. When ziti is cooked (do not overcook), drain well. Add to Ricotta mixture and mix altogether. Place sauce in bottom of 13 x 9-inch pan or glass dish. Spoon ziti and Ricotta mixture into pan. Top with sauce. Bake at 350° for 30 to 35 minutes. Cover; let stand to set up.
*Choose 2 or more from ham, cooked chicken, cooked shrimp, Cajun or Polish sausage, cut into large dice.
Mix a German chocolate cake mix as directed on box. Bake in a 9 x 13-inch pan. As soon as cake is done, poke holes all over the cake with the handle of a wooden spoon. Pour the condensed milk over the top. Pour the ice cream topping over the top. Cool. Spread Cool Whip on top. Crush candy bars and sprinkle on top. Refrigerate overnight.
Put in a shallow 2-quart baking dish. If too dry, add a small amount of water. Bake in a preheated 350° oven for 45 minutes, or until lightly browned on top. Serve with Harvard beets and apple crunch.
Mix in a very large bowl, oil, sugar and pumpkin. Sift dry ingredients together and stir into pumpkin mixture. Add vanilla. Fold in nuts and dates. Drop by rounded teaspoonfuls 2-inches apart on lightly greased cookie sheet. Bake at 375° for 10 minutes.
Cream shortening and sugar. Add mashed potatoes and beat well. Add eggs; alternate dry ingredients with sour milk and soda. Bake in 13 x 9-inch pan for 30 minutes at 375°. Bake longer if necessary.
Let all ingredients cool. Add 2 egg whites, unbeaten. Refrigerate for 2 hours. Beat until fluffy. Add Cool Whip. Place in a 9 x 13-inch pan or jello mold.
Place the bulgur (crushed wheat) in bowl and cover with cold water. Let soak for 10 minutes; then drain. Wrap bulgur in cheesecloth and squeeze vigorously until dry. Drop bulgur into a deep bowl; add tomatoes, parsley, onions, lemon juice and salt. Toss gently but thoroughly, mixing together with a fork. Just before serving, stir in the olive oil and mint. Taste for seasoning.
Mix together cake mix, 1 egg and 1 stick of margarine. Press in bottom of 9 x 13-inch pan. Mix cream cheese, 2 eggs, 1 stick margarine and powdered sugar. Pour over cake. Bake at 350° until light golden brown.
Fry and drain the first 4 ingredients. Add water, soup mix, dry rice and melted butter; stir and cover. Cook until rice is cooked. Can add more water if it dries out.
Melt oleo, then add all other ingredients. Pour 1/2 of the dough into a baking pan. Add fruit and cover with rest of dough. Takes a big can of fruit or more. Sweeten to taste; can use dewberries. Bake at 350° until top turns brown. Can be served with whipped topping.
Mix hamburger, egg and milk together in bowl. Shape into balls. Spray pan with Pam. Brown meatballs and drain. Stir brown sugar, cornstarch, vinegar and pineapple juice in saucepan over medium heat. Bring to a boil. After boiling begins, stir for 1 minute. Pour in meatballs. Turn to low heat and simmer to taste. Serve over rice.
Brown ground beef and onion. Blend cheeses and tomato sauce in crock-pot or on very low heat on stove top. Add beef and onion mixture to cheese and tomato sauce. Add mushrooms. Serve warm with nachos or taco chips.
Place sugar, water and vinegar into a saucepan. Stir over low heat until sugar is dissolved. Increase heat to boil rapidly uncovered for about 15 minutes or until a small amount when poured into cold water will crack. Remove from heat. Stand saucepan in cold water for 1 minute. Remove from water and allow bubbles to subside. Pour into paper patty cups. Leave 2 minutes and decorate with coconut or 1000's colored sugar balls.
Mix sugar and cocoa together, then stir in milk and butter. Place on stove. Bring to rolling boil and boil two minutes for fudge or one minute for icing. Place in pan of cold water and beat until cool. Add flavoring.
Mix pretzels, 3 tablespoons sugar and oleo. Press into a 9 x 13-inch greased pan. Bake at 400° for 6 minutes. Don't let pretzels burn. Remove and cool.
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Stir in currants. Combine egg and half and half; add to currant mixture, stirring with fork about 15 strokes. Place dough on lightly floured board; shape into ball and knead lightly about 15 times. Divide into 2 portions. Pat each into a circle 1/2-inch thick on ungreased baking sheet. Mark in 8 wedges, cutting almost through the dough. Brush lightly with melted butter. Sprinkle with colored sugar, if desired. Bake at 425° for 15 to 20 minutes or until golden brown.
Mix all ingredients together. Keep in your refrigerator. Very good on potatoes or on fish.
Place cubed crackings in baking pan. Cook in oven at 375° until crispy, but not browned. Mix dry ingredients with milk, water and bacon drippings. Fold in cracklings and bake 35 minutes in 375° oven.
Blend cream cheese with mayonnaise, cocktail sauce and mustard. Stir in crab, celery and parsley. Cover and chill thoroughly. Makes 2 cups.
Beat 1/2 cup sugar and 1/2 cup water. Add remaining ingredients. Heat to boiling. Simmer 3 to 5 minutes. Cool slightly.
Preheat oven to 350°. Let butter and eggs reach room temperature. Combine flour, baking soda and salt in a bowl. In a large bowl, cream the butter, sugars and almond extract. Beat eggs into butter and sugars. Gradually add flour to batter until all flour has been mixed into batter. Stir in chocolate chips; stir in nuts. Grease 2 cookie sheets. Form cookies by rolling a heaping teaspoonful of dough in palms of hands to form a ball 1 1/2 to 2 inches around. Place on greased cookie sheets with at least 2 inches apart. Bake one sheet at a time. Do not regrease sheets for subsequent batches. Bake for 10 minutes, or until dough has firmed. Cookies will be the shape of mounds and moist inside. Cool on racks.
Mix pineapple juice and ginger ale a punch bowl. Stir well. Add scoops of sherbet, serve. Delicious!
Select an attractive single-serving dish. Choose a mixture of fresh fruits which you enjoy. Fill your dish half full with your selection of fruit, slicing large pieces and leaving whole the smaller fruits. Add 2 to 3 heaping tablespoonfuls of vanilla yogurt. Sprinkle dried fruit and granola on top. Gently mix and serve. This is best freshly made, so that the granola does not become soggy. Try a bran muffin to complete this meal.
Brown ground beef and chopped onion in skillet. Drain off fat. Salt and pepper to taste. Add gravy mix and hot water. Add frozen Veg-All and simmer 15 minutes. Add mayonnaise and pour into baking dish. Put biscuits on top and bake at 400° until biscuits are brown.
Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (no lumps). Add remaining ingredients, and beat until light and fluffy. Cool. Cover and place in refrigerator. May be used any time within two weeks. To use, place desired amount of potatoes in a greased casserole. Dot with butter and bake at 350° about 30 minutes or until potatoes are heated through.
Wash zucchini and cut into narrow strips. Coat lightly with flour. Dip into blended egg and water mixture. Shake off excess. Coat again with flour. Fry in deep fat until golden. Drain away extra fat and spread on absorbent paper. Sprinkle with salt. Good, too, with a shake of Romano cheese.
Combine sugar and peanut butter; add margarine. Make into small balls. Place on wax paper and chill for 1 hour. Melt chocolate and wax together. Dip balls with a toothpick into chocolate mixture. Place back on wax paper. Remove toothpick and with a spoon cover hole with chocolate.
Place as many breasts as desired in casserole dish. Slice potatoes over them. Cover with cream of mushroom soup. Sprinkle dry onion soup mix over top. Cover and bake at 350° for about 50 minutes or until done.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; mix well. Add flour, baking soda and salt; mix well. Stir in oatmeal, chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies. Cool 1 minute on cookie sheet, then move to wire rack to cool completely. Makes approximately 5 dozen.
Saute onions and bell peppers in oleo and cook until they are wilted looking. Stir in flour, mixing well. Slowly add milk and seasoning. Add cheese. Cook and stir until cheese melts and sauce thickens slightly. Do not overcook. Add ham and potatoes into baking dish. Bake 20 minutes at 350°.
Preheat oven to 400°. Spray a shallow baking pan with nonstick coating. Place fillets in dish, tucking under any thin edges. Melt margarine; brush on top of fish. Top with bread crumbs. Bake for 10 to 15 minutes or until fish flakes easily with fork.
Shake beef cubes with flour in paper bag until coated. Combine soup mix, gravy mix and ginger ale in crock-pot, mix well. Add beef cubes and remaining flour, mix well. Cook on low for 8 to 10 hours. Serve over hot, cooked noodles. Serves 6.
Dissolve sugar in hot coffee; add cinnamon sticks. Cool. Remove cinnamon sticks. Add milk and vanilla; chill overnight. Place ice cream in punch bowl; pour coffee over ice cream 30 minutes before serving.
Cook the sugar, butter and syrup until syrupy. Pour into a 9 x 13-inch baking dish. Spread apple slices over the syrup. Place bread on top of apples. Whisk together the remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake, uncovered, for 40 minutes at 350°. Cut into squares and serve with spicy apple syrup. Serves 9. Great for brunch.
Place in greased crock-pot; slice several slices of cheese on top. Sprinkle paprika on top and cook on low for 3 to 4 hours. Great for a crowd.
Remove rind from melons. Slice melons into wedges. Stem grapes. Hull strawberries and pile in the center of a large basket or tray. Surround with the melons, raspberries and cherries. Garnish with grapes. Serves 8 to 10 people.
Simmer water, vegetables and seasoning until tender. Don't drain. Make white sauce (milk, oleo and flour). Add cheese. Stir until melted. Add meat and vegetables. Don't boil. Serves 8.
Bring to hard ball stage, then add food coloring and 1 vial of flavoring. Return to hard ball stage; pour onto greased cookie sheets. Break into pieces when cool.
Drain pineapple, reserving syrup. Combine jello and sugar. Dissolve in hot water. Add cold water, lemon juice and pineapple syrup. Chill until partially set. Add pineapple and other ingredients. Turn into 2-quart mold and refrigerate.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Makes 6 servings. Experiment with different meats and cheeses.
1. Boil water and add Jello to the bowl. Add a few tablespoons of cold water.
Cook squash until tender. Mash and add onion, salt and pepper. Add beaten eggs, milk and crumbs. Put into a casserole sprayed with Pam. Top with cheese and a few cracker crumbs. Bake at 350° in oven until set, lightly brown or cheese melts.
In a large skillet, melt the butter on low. Add steak. Juice will accumulate. Add all other ingredients, one at a time. Cook until noodles are done or until desired consistency.
Have cheese and butter at room temperature or leave out overnight. Mix well until it begins to get sticky with hands. Roll into small balls. Press with fork. Place in freezer until frozen, then can freeze wrapped. Bake at 350° for 15 to 20 minutes on ungreased pan. Serves about 30.
Mix thoroughly butter, powdered sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover. Chill 2 to 3 hours. Heat oven to 350°. Roll on a lightly floured surface. Cut into shapes or roll into 1-inch balls and press with thumb. Place on a lightly greased baking sheet. Sprinkle with granulated sugar. Bake 5 minutes or until light brown on edges.
Measure all ingredients except flour in large mixing bowl. Beat 3 to 5 minutes. Add flour and mix with beater at speed 1 for 1 minute (blend). Blend in food coloring if desired and fill cookie press. Press out and bake at 375° for 8 to 10 minutes.
Cream shortening. Add sugar, eggs, mashed bananas, soda, flour, buttermilk and vanilla. Bake at 350°.
Mix above; pat into 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes or until brown.
In large greased casserole dish, layer potato slices, onion and browned hamburger. Season each layer with sprinkling of salt, pepper, powdered bouillon, powdered or minced garlic and parsley leaves. Continue layers until casserole dish is an inch below the rim of the bowl. Whisk mushroom soup with small amount (3 or 4 tablespoons) water until smooth and lump free. Slowly pour over other ingredients, shaking until well covered. Place in 350° oven and bake for 45 minutes. Remove from oven; cover with refrigerated biscuits. Return to oven and bake at 350° until biscuits are gold. Remove and cool slightly before serving. Serves 4.
Combine all ingredients and beat 4 minutes. Bake at 350° for 45 minutes. Let cool in pan 15 minutes before removing.
Mix first 3 ingredients. Spread half of the batter into a greased 9 x 13-inch pan. Bake for 5 minutes at 350°.
To make festive fruit tarts for tree trimming treats, buy frozen tart shells in freezer section of your supermarket. Make up a batch of pudding, adding milk. Fold into pudding the cream and almond extract. Pile pudding mixtures into tart shells. Top with fruit slices.
Cut slab bacon into small square pieces. Chop cabbage. Brown slab bacon and drain grease. Add cabbage and cook until tender. Cook noodles (may substitute egg noodles or dumplings) as directed). Drain and add to cabbage and bacon. Simmer about 10 minutes.
Melt 3 tablespoons of butter in skillet and add eggplant. Cook 5 minutes. Add sausage to skillet and cook thoroughly. Salt and pepper to taste. Mix together onion, tomatoes and cheese, reserving a little of the cheese. In a greased casserole, alternate layers of tomato, onion, cheese mixture with layers of eggplant, sausage mixture. Mix crumbs with remaining cheese and sprinkle over casserole. Dot with butter. Bake at 375° for 35 minutes.
Mix together. Mold into the shape of a candy bar. Freeze on tinfoil.
Cream together margarine and cream cheese, slowly. Add sugar and gradually add pudding, milk and Cool Whip. Crush about 6 cookies and mix into the pudding mixture. Then start crushing Oreos 3 at a time. Put some on the bottom of a plastic flower pot. Pour mixture in. Top with remaining crushed Oreos; looks like dirt. Repeat until out of flower pots. Makes about 6. Stick in silk flowers and serve with a garden tool.
Melt the shortening in a heavy skillet. Brown the onion and garlic. Add meat and brown. Add the green pepper, celery, tomatoes and seasonings. Cover and cook until steaming at high heat. Stir the mixture and sprinkle rice over the top. Do not stir after adding rice.
Dissolve 1 package yeast in 1/2 cup warm water. Let sugar and baking soda stand for 20 minutes. Scald 1 cup milk. Cool, then add 2 beaten eggs. Combine all with 4 1/2 cups flour. Cover and refrigerate overnight. Roll out 2 hours before serving. Bake at 425° for 10 minutes. (Shape either as butterhorns or as pinwheels in muffin pans.)
In a large bowl, combine all ingredients, except cheese. Spoon into a greased 2-quart casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.
Bake yellow cake according to box in oblong pan. Remove from oven. Poke holes all over cake. Pour on pineapple with juice. Let cake cool. Mix pudding with 3 cups milk. Blend until thick, then add soft cream cheese. Blend together and pour over cake. Top with Cool Whip and store in refrigerator.
Scald milk. Add Crisco, sugar and salt. Cool to lukewarm. Add yeast. Beat eggs and add to yeast and milk mixture. Add flour. Will make a real stiff dough. Put on floured surface and knead lightly. Put in a large greased bowl or pan. Cover and let rise until doubled in size. Punch down and knead slightly. Divide into 3 sections. Roll or pat out and brush with melted butter on dough. Cut into approximately 12 wedges and roll up. Let rise again in warm place. Bake at 400° for 10 minutes.
Combine cranberries and sugar; refrigerate overnight. Dissolve jello in water, then add all other ingredients (including cranberries and sugar). Refrigerate. Ready when jelled.
Beat eggs slightly. Add milk and seasonings; beat again. Butter timbale molds or custard cups, and fill two-thirds full. Place in a pan of hot water and bake in a 325° oven until firm, about 25 minutes.
In frying pan, cook the sausages until browned; remove sausages. Save 2 tablespoons fat and pour off the rest. Dice onion and mince garlic; add to pan. Cook until tender. Drain tomatoes, reserving juice, and chop the tomatoes. Add enough stock to juice to make 3 cups. Stir rice into onion mixture. Add stock mixture, tomatoes, bay leaf and 1/2 teaspoon salt. Bring to boil, cover, reduce heat and simmer 15 minutes.
Brown chicken in margarine in a large skillet. Sprinkle with salt and pepper; set aside. Add onion and garlic to same skillet and saute until lightly browned. Return chicken to skillet and add green pepper and tomatoes. Pour in water and cover and simmer for 40 minutes or until chicken is tender.
Dice cheese and let soften at room temperature (2 hours). Dice peppers and garlic. Put cottage cheese through blender and blend smooth; thin, if necessary, with lemon juice. Mix all together until smooth. Add pecans and evaporated skim milk necessary to reach desired consistency. Form into ball and decorate with nuts and pimento. Chill.
Saute chicken and onions in frying pan until cooked. Place a layer of chicken on bottom of casserole dish. Add a layer of stuffing. Put in cream of mushroom soup (do not add water). Add a layer of broccoli (steamed or cooked). Spread cheese over top. Bake in oven at 350° until done (cheese is melted and broccoli is tender).
*Start off with deepest color (grape), then strawberry, then lime, then orange, then lemon.
Combine butter and dry cake mix. Reserve 1 1/2 cups of this mixture for topping. Pat remaining mixture into an ungreased 13 x 9 x 2-inch pan. Top that layer with combined peanut butter and Marshmallow Creme; spread evenly. Crumble remaining mixture over that. Bake at 350° for 20 minutes. Cool. Yield: 3 dozen bars.
Mix together and saute about 3 minutes. Drain excess and refrigerate to marinate.
Mix fruit and serve salad dressing on top or add fruit salad dressing to moisten. Mix with whipped cream or fruit salad dressing or salad dressing only. May be served in orange cups.
Cream melted butter, sugar and eggs together. Add remainder of ingredients. Pour into pie shell. Bake at 300° until golden brown or knife comes out clean. Do not overcook. Bake approximately 1 hour.
Half each tomato. Scoop out inside of tomatoes and chop. Mix with brown sugar, butter and salt. Spoon mixture into tomato hulls. Top each with bread crumbs and place into lightly greased muffin tins. This will prevent tomatoes from rolling over. Bake at 400° for 20 minutes and serve. Makes 12 halves.
Heat cranberry sauce in pan. Add all ingredients. Pour in mold. Let set in refrigerator until firm, overnight.
Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff. Add sugar gradually with tablespoon and beat until very stiff. Turn into greased 9-inch pie plate. Bake 1 hour at 275°. Cool. When cool, cut off top with sharp knife. Fill with 1/2 pint cream, whipped, into which has been folded 1 small can of drained crushed pineapple. Put top back on in jigsaw puzzle fashion. Sprinkle with powdered sugar and refrigerate for several hours or overnight.
Mix butter, sugar and vanilla thoroughly. Sift together flour and salt; stir in. Mix in nuts. Chill dough. Heat oven to 400°. Roll dough into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake 10 to 12 minutes or until set but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen.
Mix milk and Cool Whip together well in large mixing bowl, then whip in juice which when mixed well thickens the mixture. Pour into pie shell. Cover and refrigerate 24 hours before serving.
Saute bacon and onion in oil. Add rest of ingredients. Bake in a covered casserole dish at 300° until rice is done.
Boil sugar, syrup and water to 235°. Add peanuts and butter; bring to 315°, stirring constantly. When temperature reaches 315° remove from heat and add baking soda. Candy will fluff up fast. Mix quickly and spread thinly on a greased cookie sheet. Makes approximately 3 pounds.
Combine all ingredients except ginger ale. Stir well until sugar dissolves. Pour into two freezer boxes (2 quarts each). Freeze at least 24 hours.
Make up pie crust and chill. Boil chicken in water. Debone and cut chicken in bite-size pieces. Cover bottom of 13 x 9 x 9-inch pan or large casserole dish with the chicken. Top with egg slices. Melt butter; stir in flour, salt and pepper. Add stock slowly and cook until thickened. Pour over chicken and eggs. Top with rolled out crust. Dot all over with butter. Bake at 350° for 1/2 hour, approximately.
Mix flour, baking powder, baking soda, salt and cinnamon. Mix eggs and sugar. Add pumpkin, oil and nuts. Bake in a large tube pan or 2 loaf pans at 350° for about 1 hour.
Beat egg yolks 5 minutes. Add powdered sugar; beat. Add butter; beat. Add spices; beat. Beat egg whites until stiff. Fold into egg yolk mixture. Store in a plastic container in the refrigerator. Makes lots.
Combine dry ingredients and then add other ingredients. Add coconut and nuts. Bake about 40 minutes at 350°.
Brown sausage and hamburger, then add onions and peppers. Cook until tender. Add packet of season mix, beans, garlic powder, chili powder, tomatoes, tomato sauce, sugar, salt, pepper and water; mix well. Bring to a boil, then reduce heat and simmer for about 20 minutes.