HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter, sugar and vanilla on medium speed until fluffy. Add flour and finely chopped nuts. Beat on low speed just until blended. Chill dough. Unwrap candies. Preheat oven to 375°. Shape 1 tablespoon of dough around each candy and form into a ball. Place on ungreased cookie sheet. Bake 12 minutes or until cookies are set but not browned. Cool slightly before rolling in powdered sugar. Cool and store airtight.
Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4-inch in diameter.
Wash and sprinkle with salt, pepper and sweet basil. Dip in flour. Dip in milk. Mix together equal parts of bread crumbs and Parmesan cheese. Dip pieces of chicken in mixture. Fry until golden brown in butter, oil and garlic cloves. Put on cookie sheet pan (pan with sides) and bake for 15 minutes only at 375°.
Place sugar, rice, milk, water and dash of salt in 3-quart pan; cook until thick. Remove from heat; stir in eggs and vanilla. Refrigerate until ready to serve. Sprinkle with nutmeg and cinnamon. Yield: 8 servings.
Set aside 1/2 can chow mein noodles. Combine all ingredients and put in 2-quart casserole. Sprinkle remaining noodles on top. Bake at 350° for 30 minutes.
Heat oven to 425°. In a medium size bowl with an electric mixer, beat yolks and condensed milk at medium speed until pale and frothy. Continue beating while slowly adding the lime juice in a thin stream. Pour mixture into prepared pie shell. In a clean, dry bowl, whip egg whites at low speed until frothy; increase speed to high and add sugar, 1 tablespoon at a time, beating after each addition. When meringue is stiff, white and glossy, spread it over the pie filling, making sure edge of crust is covered. Bake 2 or 3 minutes or until lightly browned. Chill in refrigerator about 6 hours. Makes 8 servings.
Put sherbet and vanilla ice cream in punch bowl. Add 7-Up a little at a time until ice cream is mixed enough to drink. (Don't mix too much 7-Up. It will be too thin.)
Melt butter in a casserole or shallow dish. Mix together sugar, flour, milk, baking powder and salt. Pour on top of melted butter; do not mix. Spoon pie filling on top of batter. Do not mix. Bake at 350° for 45 minutes or more.
Brown sausage; drain. Add Ragu. Prepare macaroni according to package directions; drain. Start with macaroni and layer ingredients in baking dish. Pour in meat mixture. Top with cheese and mushrooms. Cover with pepperoni. Cover with foil; bake at 350° for 30 minutes. Let stand for 10 minutes before cutting.
Mix ingredients in a bowl. Form into desired sized patties and fry over low to moderate heat until no longer pink in center. Careful--they burn easily if heat is too high! Drain on paper towels. Keep warm in low oven until the rest of the brunch is ready. Yield: 12-15 patties.
Mix cream cheese and margarine in microwave for 1 minute on 50% power. Add all other ingredients and let sit overnight in refrigerator. Serve with sliced apples.
Heat sauce; pour over carrots. Refrigerate 24 hours. Will keep for weeks in refrigerator.
In large pot, combine chicken pieces, onion, carrots, celery, chicken broth, salt, bay leaves, pepper, thyme and 3 cups water. Bring to boil over high heat. Reduce heat; simmer, covered, for 35 minutes, until chicken and vegetables are tender. With slotted spoon, remove chicken and vegetables. Bring liquid to a boil (should be 5 to 6 cups). Blend flour and 1/2 cup water until smooth; pour into boiling broth, stirring constantly until broth thickens. Return chicken and vegetables to pot; bring to boil.
Prepare cake mix as directed and cut each layer in half, making four layers. Mix sugar, sour cream and coconut. Save 1 cup and mix with Cool Whip to ice top and sides. Put first mixture between layers. Keep in airtight container in refrigerator for 3 days before serving.
Brown ground meat and drain. Add taco seasoning to ground meat. Layer beef on bottom of casserole. Combine softened cream cheese and sour cream. Spread cheese mixture on top of meat. Sprinkle with chopped green pepper and onion. Top with shredded Cheddar cheese and olives. Bake at 350° until warm and cheese is melted. Serve with tortilla chips.
Cook together onion soup, spaghetti and boiling water. Brown ground beef. Add tomato sauce, tomato paste, oregano and salt. Combine meat sauce to spaghetti and cook until right consistency.
Spread cherry pie filling over bottom of a 9 x 13-inch baking dish. Cover with pineapple and juice. Sprinkle dry cake mix evenly over mixture of fruits, but do not stir. Cover evenly with melted butter and sprinkle with nuts (as many as you like). Bake at 350° for 30 minutes or until nicely browned. Serve with whipped cream or Cool Whip, if desired.
Mix coconut, sugar, flour and salt in a large bowl. Stir in beaten egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheet. Bake at 325° for 20 minutes or until edges of cookies are golden brown. Remove right away from cookie sheet to wire racks. Cool completely. Dip cookies halfway into melted chocolate and put on wax paper to cool for 30 minutes or until firm. Makes about 3 dozen cookies. Store in airtight container up to 1 week.
Blend cream cheese and sugar until smooth. Fold in cool whip by hand until smooth (no lumps). Pour into crust, garnish with fruit.
Melt margarine. Add sugar, mix and cool. Add eggs, beating well. Add flour, salt, vanilla, nuts and chips. The dough will be stiff. Spread in large pan. Bake at 375° for about 25 minutes. Do not overbake!
In large bowl, mix the first 6 ingredients. Remove 3/4 cup of crumbly mix to use on top of cake. Add the remaining 4 ingredients. Pour cake batter in greased 13 x 9-inch cake pan. Top with 3/4 cup crumbly mixture. Bake at 350° for 30 to 35 minutes.
Mix all ingredients in large bowl; mix well. Place in well-greased baking dish. Bake at 375° for 40 to 45 minutes. Serves 12 to 15 people.
Have all ingredients at room temperature. Beat eggs well. Cream margarine, Crisco and sugar. Add eggs. Mix flour and baking powder, then add alternately with milk to mixture. Add all five flavorings. Bake at 325° for 1 1/2 hours.
Rub the outside of chicken pieces with salt and pepper. Set aside. Combine melted margarine and garlic powder; set aside. Mix bread crumbs, Parmesan cheese, parsley flakes, oregano, thyme and savory together until completely mixed. Brush each piece of chicken with garlic-margarine mixture, then dip pieces in the seasoned bread crumb mixture. Place chicken pieces in shallow baking pan. Bake at 350° for 45 minutes or until golden brown. Serve piping hot.
Warm pinto beans slowly with cumin, stirring occasionally. Mix rice with onion, jalapeno peppers and beaten egg. Use back of a spoon to spread rice mixture into a 9-inch pan to make a "crust". Spread cottage cheese over bottom of crust. Drain pinto beans and add this as next layer. Bake 20 minutes at 325°. Remove from oven and sprinkle cheese on top. Return to oven for another 20 minutes. Let stand 10 minutes. Serves 4 to 6.
Cook and stir onions in margarine until tender, about 10 minutes. Place bottom half of buns on ungreased cookie sheet. Top with onions and beef. Cut cheese slices in half. Place 4 halves on each sandwich. Broil with tops, 5 to 6-inches from heat, until cheese melts. Makes 6 sandwiches.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
In small mixing bowl, stir flour and baking powder together. In a large mixing bowl, beat margarine with electric mixer on medium about 30 seconds or until softened. Add sugar and beat until fluffy. Add the egg, malted milk powder, milk and vanilla. Beat for 2 to 3 minutes until thoroughly combined, scraping the sides of the bowl occasionally. With the mixer on low, gradually add the flour mixture to the margarine mixture, beating for 2 or 3 minutes until thoroughly combined. Fold in the 1 cup malted milk balls. Spread into a greased 9 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. If desired, frost cooled bars with Quick Fudge Frosting and sprinkle with 1/3 cup of milk balls. Makes 16 bars.
Mix all ingredients together. Chill at least 4 hours. Great with raw veggies.
Blend together in order. Place in a 9 x 13-inch or 2 small casseroles. Sprinkle potato chips on top and bake 1 hour at 350°. Can be made several hours ahead and refrigerated until baking time.
Heat oven to 400°. Grease clean potatoes and place in oven to bake 35 minutes. Butter a shallow 2-quart baking dish. Peel and slice potatoes lengthwise and place a layer in the dish. Sprinkle half of the brown sugar over this and dot with half of the butter. Over this, put half of the orange slices. Add another layer of sliced potatoes and remaining butter, sugar and orange slices. Pour water over the top and lightly sprinkle with nutmeg and salt. Bake at 350° for 1 hour. Makes 6 servings.
Mix sugar, eggs and cream cheese together and beat until smooth. Combine 1 egg with the cake mix and butter until the dough forms a ball (stiff). Press into a 9 x 13-inch cake pan. Top with cream cheese mixture. Bake at 350° in preheated oven for 40 minutes. Cool overnight and then cut in small pieces.
Place crushed pineapple in a 9 x 13-inch pan. Spread cherry pie filling over the crushed pineapple. Sprinkle the yellow cake mix over cherries. Sprinkle chopped nuts over cake mix. Slice the butter and lay over nuts. Bake for 1 hour at 350°. Top with whip cream.
Mix first 5 ingredients in large pot. After it begins to boil, only let it boil for 2 minutes. Remove from heat; stir. Have the last 3 ingredients ready when the first comes from stove. Mix quickly and drop by spoonfuls onto lightly greased plate. Use butter to grease the pan. It hardens quickly, so work fast.
Combine first 5 ingredients. Pour into pie shell. Bake at 350° for 30 to 40 minutes.
Stir together. Heat until jelly melts. Bake meatballs until heated. Drain grease off on paper towel. Add to sauce and simmer for about 15 minutes. Serve hot.
Cut fish into 3 x 3-inch pieces and dip into mixture of above and fry until golden brown.
In a Dutch oven, boil until almost done potatoes, celery and onion. Drain and return to Dutch oven. Add enough milk to cover vegetables, plus 1/2-inch. Add ham, margarine and spices. Simmer until potatoes are tender and almost ready to flake apart. May be made thicker with cornstarch/water or flour/water if desired.
Melt margarine. Beat with sugar, vanilla, peanut butter and eggs. Combine flour, bran, oatmeal and soda. Mix well and stir into batter mix. Drop on cookie sheet. Bake at 350° for 15 to 18 minutes.
Brown chicken in oil. Place chicken in separate pieces of foil. Top each piece with mushrooms, bay leaf and celery. Dot with margarine. Seal foil and place on cookie sheet. Bake 1 hour at 400°.
Don't drain pineapple. In large bowl add cherry pie filling, crushed pineapple and Eagle Brand milk. Mix real well. Fold in all of the Cool Whip. Refrigerate a couple of hours.
Soak gelatin in cold water. Simmer tomato juice with the sugar, minced onion, salt and celery salt 5 minutes. Add bouillon cubes to the hot tomato mixture. Pour over the soaked gelatin and stir until the gelatin is thoroughly dissolved. Add lemon juice and Tabasco sauce and cool the mixture. Add the chopped shrimp. Turn into a tray and freeze.
Mix, but do not stir, first 2 ingredients. Place on stove and cook just enough to form a soft ball in water, or puts off big puffs of steam. Take off of stove and add vanilla.
Butter a 9 x 9-inch dish. Sprinkle 1 cup of chopped nuts and raisins on the bottom of pan. Combine brown sugar, corn syrup, eggs, whiskey, melted butter, vanilla and salt in bowl and blend well. Pour over nuts and raisins. Arrange nut halves on top. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 25 minutes. Serve with flavored whipped cream.
Combine all ingredients. Mix with an electric mixer. Divide into 3 greased loaf pans. Bake at 350° for 45 to 60 minutes.
Combine the first 5 ingredients and cook slowly for about 30 minutes. Add refried beans and mix well; cook 10 to 20 minutes more. Remove wrapping from flour tortillas and wrap in aluminum foil. Heat in 400° oven for 10 to 15 minutes, until soft and pliable. Place 1 or 2 tablespoons bean and meat mixture on one side of a flour tortilla and roll up in flute shape. Keep warm until ready to eat.
Combine sugar, water, raisins, shortening, salt, spices and nuts in saucepan. Boil 10 minutes and cool. Add remaining ingredients; mix well. Bake at 350° for ten minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Combine first 3 ingredients. Mix well; add eggs. Sift together flour, baking powder and salt; alternately add flour mixture and milk to beaten mixture. Pour into pan; bake 30 minutes.
Beat egg white and cream of tartar until stiff (not dry). Gradually add sugar, crackers and nuts. Bake for 25 minutes in 350° oven in a 9 x 13-inch pan. Cool. Spread the Dream Whip over the top. Over top of that, add pineapple pie filling. Chill and serve. Can use any prepared pie filling in place of the pineapple.
Mix syrup, sugar, and butter in saucepan and bring to rolling boil for 1 minute. Remove from heat and add peanut butt and corn flakes. Dip out on wax paper to cool.
Put chocolate chips in blender. Add hot coffee and liqueur and dash of salt. Blend until chocolate is melted. Add eggs. Blend. Pour chocolate mixture into whipped cream. Blend thoroughly. It will be soupy. Pour into pie shell. Let set for 3 to 4 hours. Top with whipped cream or topping.
In saucepan, mix sugar, cornstarch and cocoa. Add 1 cup hot water and bring to a boil, stirring often, for 5 minutes. Remove from heat and stir in butter. Keep in refrigerator. Warm in microwave.
Mix all ingredients together. Bake, covered, at 350° for 1 1/2 hours.
Heat oven to 350°. Cook noodles. Saute bell pepper, onion and celery in 2 tablespoons margarine. Add the noodles, mushroom soup, nuts and tuna, mixing thoroughly. Transfer into a 1 1/2-quart casserole dish. Mix together cheese, bread crumbs and the remaining margarine, melted. Sprinkle this over the top of the tuna mixture. Bake for 35 to 40 minutes or until brown.
Mix all ingredients except 3 eggs and put in greased 9-inch round dish. Beat 3 eggs. Pour on top of mixture. Bake 35 minutes at 350°.
Mix all together and put in greased casserole. Sprinkle cracker crumbs over top. Bake 30 minutes at 350°.
Measure out 1/2 cup of the cake mix and set aside. Place the remaining cake mix, melted butter and 1 egg in large mixing bowl. Blend with mixer until batter comes together in a ball. Pat out the crust into a greased 9 x 13 pan, allowing the crust to come up 1/2 to 1-inch on the sides of the pan.
Melt and brown butter in 12 x 16-inch pan. Mix lightly with beater the milk and eggs, then add sugar, salt and flour. Bake in 450° oven for 20 to 23 minutes. Serve hot with maple syrup, jelly or butter.
Place potatoes in large kettle. Cover with water; add 1/2 teaspoon salt. Cook until tender. Drain and mash until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes. Fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives. Yields 8 to 10 servings.
Dissolve yeast in warm water; set aside. In a large mixing bowl combine flour, sugar and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture and buttermilk; mix well. Turn out onto a lightly floured surface. Knead lightly a few times. Roll to a 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place for about 45 minutes.
Heat oven to 350°. Process all ingredients, except the egg whites (bread reduced to crumbs). Beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Pour bread mixture onto beaten whites and carefully stir (fold) until no white clumps remain. Pour mixture into baking dish. Place dish in pan. Add hot water to pan to come halfway up sides of baking dish. Bake 55 to 65 minutes until a knife inserted near center comes out clean. Remove from water to a rack. Serve warm.
Boil chicken approximately 45 minutes to 1 hour. Debone chicken. Cook spaghetti in chicken broth. Saute onions and celery in margarine. Mix chicken with soup, Ro-Tel tomatoes and sauteed mixture. Drain spaghetti; put on bottom of baking dish and cover with chicken mixture. Put grated cheese on top and bake until bubbly at 350° in oven or until light brown.
Spread crescent roll on cookie sheet (might need 2). Bake according to directions. Mix together browned ground beef, tomato sauce and taco seasoning. Heat thoroughly. Spread on prepared crust. Top with shredded cheese. Return to oven to melt cheese. Top with lettuce, tomato, green pepper and onion. Can add taco sauce or hot peppers to taste. Cut into squares and serve.
Peel and slice potatoes. Add salt, pepper and water. Boil on medium heat, about 10 minutes. While heating potatoes, mix egg, salt, pepper and flour until you have a stiff dough. Drop by 1/2 teaspoon into boiling potatoes. Continue boiling until potatoes are tender. Add milk and margarine and more salt and pepper if needed. Cook until milk is hot.
Mix tomatoes and seasonings. Dip tortillas in warm water to soften. Layer: Put chicken in middle of tortilla, then add sauce mixture, add cheese. Wrap tortilla and place in pan. Cover tortillas in extra sauce. Sprinkle with cheese. Bake at 350° for 20-30 minutes.
Beat bread crumbs, eggs and milk together. Cook celery and onion in 1/2 cup water and chicken bouillon until tender. Spread tuna in Pam-sprayed 9 x 13-inch pan. Sprinkle vegetable mixture over tuna. Pour milk and egg mixture over all. Bake until golden brown.
In skillet, heat butter; add garlic and saute for 3 to 4 minutes or until garlic is golden. Add clam juice and continue cooking until sauce is reduced in half. Add clams and parsley. Continue cooking until heated through. Toss pasta into sauce and continue to heat. Remove from heat and sprinkle with Parmesan cheese, if desired. Serve immediately. Serves 6 to 8 as a first course or 4 as a main course.
Cream butter and sugar. Add milk alternately with dry ingredients. Add vanilla, then fold in beaten egg whites. Frost with favorite icing.
Combine orange juice and sugar; pour over hot cake and let cool. Place cooled cake in refrigerator overnight before removing from pan. It may be frozen also.
Mix all ingredients together well and pour into a 13 x 9-inch greased and floured pan. Bake at 350° for 40 minutes.
Saute celery and onion in melted butter in saucepan until tender (do not brown). Combine soup, water and cheese spread. Add to saucepan. Heat until cheese melts. Add broccoli. Cook rice according to package directions. Combine hot cheese mixture with cooked rice. Turn into greased 2-quart casserole. Bake in a 350° oven for 45 minutes or until hot. Makes 6 servings.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt. Melt margarine in baking dish (flat) and add corn mixture. Bake at 375° for 45 to 60 minutes or until brown.
Mix together Crisco, sugar and eggs. Add buttermilk all at once. Mix and add flour, baking soda and cocoa. Add last the boiling water. Bake in a 350° oven for 35 to 40 minutes.
Cream the butter and add sugar. Beat egg yolks. Add to butter and sugar. Add flour (baking powder sifted in) and 1 tablespoon sweet milk (cream is better). Fold in egg whites (beaten stiff). Add flavoring.
Melt water and Crisco together. Mix ingredients into pie plate. Pat out to edge of pan.
On a platter, make layers: 1st layer is refried beans. 2nd layer, combine sour cream, mayo and taco mix. Pour over refried beans. 3rd layer, put sliced vegetables. 4th layer, add taco sauce and cheddar cheese.
Combine marshmallows, brown sugar and half and half in a large saucepan; bring to a boil over medium heat. Boil 8 to 10 minutes, stirring frequently. Remove from heat; stir in butter and vanilla. Let cool to room temperature. Stir in almonds just before serving. (This is a yummy sauce that can be used over ice cream or to jazz up a bought cheesecake.)
Boil chicken and debone. Spray a long deep baking dish (use a nonstick spray). Break chicken up into pieces. Place chicken pieces along with crescent rolls. Add strips of thinly sliced cheese and roll one at a time. Place in a baking dish. Heat only to mix soup and milk. Pour over rolls and bake 25 minutes at 350° or until slightly browned. Serves 8 to 10.
Combine all the ingredients and mix well. Stir constantly until it comes to a boil. Cook about 5 to 10 minutes to soft ball. Stir constantly. Good ice cream topping.
In large skillet, brown meat; drain well. Add spaghetti sauce, seasonings and water and bring to a boil. Simmer 5 minutes. In medium bowl, combine Ricotta cheese and egg; mix well. In bottom of ungreased 13 x 9-inch baking dish, spread 1 cup of the hot mixture. Cover with 3 noodles; then another cup of sauce, 1/3 of the cheese mix, 1/3 of the shredded Mozzarella cheese and 1/3 of the Parmesan. Then repeat, ending with sauce and cheese on top. Cover with foil; refrigerate overnight. Next day, bake at 350° for 30 minutes, then uncover and bake 10 to 15 minutes longer, until cheese is melted and noodles are tender. May also be baked the same day.
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk. Set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast and buttermilk mixture, mixing well.
Peel and devein shrimp; set aside. Cook linguine according to package directions; keep warm. Cook garlic in butter and wine in a large skillet over medium-high heat, stirring constantly, until tender. Add shrimp and cook over medium heat for 3 to 5 minutes, until shrimp turns pink. Add salt and pepper and spoon mixture over hot linguine. Sprinkle with parsley and serve immediately. Yield: 4 servings.
Saute oleo and onion until onion is tender. Add broccoli (cooked according to package directions). Add soup, Cheez Whiz and rice. Pour into well buttered casserole dish and bake at 350° until it comes to a bubbly boil.
Mix well. Refrigerate until chilled. Make small balls; place in small muffin tin. With your finger, press crust until bottom and sides are covered.
Melt margarine and cheese in saucepan over low heat, stirring frequently. Combine confectioners sugar and cocoa together. Add to cheese mixture, stirring to blend. Add vanilla and pecans; mix well. Pour into a 10 x 14-inch glass dish. Chill in refrigerator. Cut into 25 squares to serve.
Melt butterscotch morsels over low heat. Add peanut butter and stir until smooth. Add cornflakes and mix until all flakes are coated. Spoon on a cookie sheet lined with wax paper. Refrigerate. Candy will be done after you read two stories.
Saute onion; remove and cook meat; drain meat. Add chili and simmer 10 minutes. Add Worcestershire and Tabasco sauces; add cheese. Heat until cheese is melted. You can keep dip warm in crock-pot and serve with chips or whatever you prefer.
In a 3-quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing; sprinkle over tomato. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice. Serves 8.
Lay breasts in Pyrex dish. Put crushed garlic over this, then a sprinkling of garlic powder and pepper. Blend lemon juice plus rind (put all or part of rind in food processor) plus water together. Pour over chicken. Cover chicken entirely with Progresso seasoned Italian bread crumbs. Then chopped parsley. Drizzle with olive oil over the top. Bake 1 hour in 350° oven uncovered.