HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a hole in center of biscuits (a thimble works great). Put enough oil in frypan or electric skillet for donuts to be able to float. Heat oil to 400°. Add biscuits, turning quickly with fork when golden brown. Be sure and cook the donut holes too! Remove from oil and drain on paper towels. Dip in a thin glaze of confectioners sugar and water, turning to coat both sides. Or sprinkle immediately with sugar, brown sugar or confectioners sugar. Simple but delicious!
Let cream cheese soften. Add sour cream and soup mix and blend well. Refrigerate for several hours before use.
Bake 20 to 25 minutes in 350° oven. Do not overcook. Blondies should be slightly chewy. Bake in greased pan, approximately 11 x 15 x 1-inch, or can be divided into 2 smaller pans (not too deep). Batter will rise during cooking, but will fall and crack while cooling. Cut when cool.
Melt chocolate bits in a double boiler on low heat. Take away from heat. Add milk and peanuts. Drop teaspoons of mixture onto wax paper. Chill in refrigerator. Makes about 3 dozen.
Heat oven to 350°. Grease an 8 x 8 x 2-inch square pan. Beat butter and brown sugar until fluffy. Mix in flour and walnuts until crumbly; reserve 1 cup. Press remaining mixture in pan. Bake for 12 minutes. Mix cream cheese and granulated sugar. Beat in remaining ingredients until smooth. Spread cream cheese mixture over crust; sprinkle with reserved mixture. Bake until center is firm, about 25 minutes. Cool; cut into 1 1/2-inch squares. Store in refrigerator. Makes 25.
Grease 8-inch square baking dish. In medium saucepan, combine butter, milk, sugar and salt. Bring to full, rolling boil, stirring constantly. Boil 5 minutes. Remove from heat; stir in marshmallows, chocolate morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows melt. Pour into pan. Cool completely. Cut into 1-inch squares.
Preheat oven to 350°. Cream butter and sugar. Add eggs. Mix well. Sift dry ingredients together. Add to creamed mixture. Stir in diced apples, nuts and vanilla. Bake in a greased and floured 8 x 8 x 2-inch pan for 40 to 45 minutes.
Drain beans and mix. Add pepper and onion. Mix oil and vinegar with the rest and pour over bean mixture and toss. Refrigerate covered until served. Keeps hours ahead. Serves: 10.
In medium size bowl, place cottage cheese, dry Jell-O and Cool Whip. Stir until combined. Add drained fruit; chill several hours until thick. Serve on lettuce leaves.
Bake cake per box directions. Pour pineapples over the cake. Mix pudding and cream cheese together and pour over cake. Spread Cool Whip on top.
Dissolve jello in hot water. Cool. Fold remaining ingredients in order given (including pineapple juice). Pour into ring mold or 8-inch square pan.
Leave cream cheese at room temperature. Beat until light and fluffy. Add lemon juice and milk. Pour into graham cracker crust. Refrigerate for a day. Put pie filling on top before serving.
Melt margarine at room temperature. Beat eggs, margarine, sugar, vanilla and lemon juice together. Mix nuts in 1/2 flour. Mix candied cherries and pineapple in the other 1/2 of flour. Then mix all ingredients together. Bake in tube pan at 250° for 2 hours.
Cream shortening and sugar together. Add eggs, one at a time, beating well after each addition. Add flour and milk a little at a time, starting and ending with flour, and beat well. Add melted chocolate, then add vinegar, salt and soda which have been dissolved together. Beat well, and bake in two 9-inch greased and floured pans, about 30 or 35 minutes at 350°. Frost with favorite icing.
Trim fat; cut meat into thin strips or cubes. Sprinkle with flour. In skillet, brown meat in oil; pour off fat and add tomatoes, water, onion and chili powder. Cover; cook over low heat for 1 hour. Stir now and then, add soup and green peppers. Cook, covered, 1/2 hour more or until tender. Serve over rice.
Combine morsels in double boiler and melt until smooth. Use low heat. Remove from heat. Immediately stir in chow mein noodles (careful not to break up too much). Quickly spoon out onto wax paper in tablespoon size. Let sit until dry. Enjoy!
Melt butter in skillet. Add onion and saute until clear. Add broccoli. Stir thoroughly. Add soup and simmer for several minutes. Add cheese and stir until melted. Add cooked rice. Put in buttered dish and bake at 350° for 35 - 40 minutes.
Mix all ingredients by hand. Shape into patties. Fry in hot grease. Brown on both sides.
Mix chopped chilies and ripe olives and softened cream cheese. Spread over first tortilla and then top with another tortilla. Cut into wedges with pizza cutter. Continue with mixture and tortillas until finished. Serve with picante sauce to the side. Will keep in airtight container in refrigerator for a week.
Parboil broccoli and cauliflower. Mix cream of chicken soup, sour cream and almonds. Add to broccoli and cauliflower. Pour into prepared casserole; cover with buttered crumbs. Heat until bubbly.
Mix thoroughly the first 4 ingredients. Then work in the sifted flour. Add additional flour, if needed, to make dough stiff enough to go through cookie press. Drop onto ungreased cookie sheet. Bake at 400° for 7 to 10 minutes, just until cookie dough is set but not browned. Remove on cookie rack. Store in closed container.
Salt turkey breast and place in crock-pot. Mix soup with the water. Slowly pour over top of turkey breast. Cover and bake slowly, 8 to 10 hours or until done. Let turkey breast rest on platter before serving. The drippings make a nice base for gravy.
Wash and drain beans (remove pork). Add tomato, onion and green pepper and mix with mayonnaise. Refrigerate several hours. Time of preparation: 10 minutes. Serves 6.
Sprinkle small package of jello over the cottage cheese. Add the thawed Cool Whip. Fold in the fruit and chill.
Sprinkle pecans evenly in bottom of well-greased Bundt cake pan. Combine the 1/2 cup sugar and cinnamon. Cut biscuits in fourths; roll in sugar mixture. Layer in pan.
Combine flour, sugar, soda, salt and cinnamon. Stir in eggs only until moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon into 3 (9-inch) pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove and cool (especially good after 24 hours).
Cook potatoes and onion until tender. Add soups and cornstarch to thicken.
Combine cornmeal, baking powder and salt. Add well beaten egg. Stir baking soda into buttermilk; add to mixture. Melt Crisco and add. Pour into hot, well-greased 9-inch black iron skillet. Bake at 425° for 30 minutes or until brown and crusty.
Grease a 13 x 9 x 2-inch baking pan; set aside. In a large bowl, beat cream cheese and margarine with an electric mixer on medium to high speed about 30 seconds or until combined. Add about half of the flour to the cream cheese mixture; beat until combined. Add the sugar, eggs, milk, baking powder, baking soda and vanilla to cream cheese mixture. Beat on low speed until well mixed. Increase to medium speed for 2 minutes. Beat in remaining flour on low speed just until combined.
To make thinner, add 1 or 2 cups water. Brush sauce on ribs when they are almost desired tenderness. Allow to continue cooking for a short time, turning frequently to prevent burning.
Cut sausage in thin slices and chop onion in. Cook slow, do not brown. Stir in other ingredients; cook on top of stove, about 25 minutes or until done. Add water, if necessary. Do not let it get dry. If sausage is not hot, add pepper.
Mix together mayonnaise, lemon juice and salt. Mix ingredients all together; place in a buttered casserole dish (9 x 12-inches). Top with 1/2 to 3/4 cup grated cheese and 1 cup Chinese noodles. Bake at 400° for 25 minutes.
Mix all ingredients well. Pour into an unbaked pie shell (9-inch) and bake in 350° oven 45 to 50 minutes. Cool and top with cream, ice cream, Cool Whip or serve plain.
Mix corn flakes, coconut, nuts, sugar and butter. Pour 2/3 of mixture into ungreased 13 x 9 x 2-inch baking pan. Slice ice cream and place on cereal mixture. Sprinkle remaining mixture on ice cream. Cover and freeze until firm, at least 4 hours. Cut into bars.
Preheat oven to 350°. Grease a 9-inch square pan. Rinse blueberries from mix with cold water and drain. Cut butter into mix with pastry blender or 2 knives. Stir in finely chopped pecans. Press into bottom of pan. Bake at 350° for 15 minutes or until set. Blend cream cheese and sugar until smooth in a large bowl. Add egg, lemon juice and lemon peel. Beat well. Spread over baked crust. Sprinkle with blueberries.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pie shell. Combine remaining ingredients. Mix well. Carefully pour over cream cheese mixture; bake at 350° for 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with whipped cream and nuts, if desired. This pie melts in the mouth.
Preheat oven to 350°. Grease round pizza pan. In large bowl, put in butter and sugars and cream together with mixer until fluffy. Beat in egg and vanilla until well blended. Add flour, soda and salt. Mix well with wooden spoon. Spoon in chocolate chips and mix well. Spread mixture of dough to edge of pan, being sure dough is evenly spread. Bake 15 to 20 minutes or until golden brown. Let cool and cut into 16 wedges.
Season with salt & pepper. Brown roast on both sides. Combine soups and heat until smooth. Put roast in soup in crock pot and cook until tender; usually 6-8 hours.
Chop onion and mix all ingredients well. Shape into a loaf in a baking pan. Bake at 350° about 1 hour until browned. Makes 6 servings.
Mix dry ingredients and set aside. Mix egg, sugar and shortening. Add molasses and warm water. Slowly mixin dry ingredients. Add raisins. Drop by tablespoon on buttered cookie sheet and bake at 350° for approximately 7 minutes or until done. Your kitchen will smell great!
Cover raisins an inch or so over the top with water. Cook until good and plump over low heat. Mix together sugar, salt, cinnamon and flour. Add enough water to make it like a thickening for gravy. Stir into raisins and continue cooking over low heat until thick. Pour into a 9-inch pie crust and make a lattice top. Sprinkle with a little cinnamon and sugar and bake at 350° until golden.
Blend together. This dip is delicious for shrimp or raw vegetables such as cauliflower, cucumber and raw squash, sliced. Yields 1 1/2 cups. This dip will keep for weeks. Keep refrigerated.
Beat together brown sugar, butter and eggs. Add flavorings. Mix together dry ingredients and add to the mixture. Add nuts. Shape into loaves, wrap and refrigerate overnight. Slice cookies very thin and bake at 350° until light brown. Do not overbake.
Boil 2 to 3 minutes the oleo and brown sugar. Stir in nuts. Spread on cookie sheet and bake at 350° for 10 minutes. Separate and store in tight container.
Cream butter with sugar until fluffy. Add everything except the cherries. Mix well with your hands. Take a heaping teaspoonful of dough and start to form into a ball; push in half a cherry and roll again into a perfect ball. Bake on greased cookie sheet in slow oven, 325°, for 35 minutes. While hot, roll in confectioners sugar.
Cream together the eggs and sugar. Sift flour twice. Add 1/3 of flour and 2 eggs at a time. Blend well after each addition. Stir in vanilla. Bake in greased stem pan at 350 degrees for one hour.
In baking dish, place in layers raw potatoes, cheese, soup and seasonings. Cover tightly with lid or foil and place in oven at 350° for 1 1/2 to 2 hours. Serves 4 to 6.
Combine parsnips, celery, pimento and olives. In separate bowl, blend mayonnaise, lemon juice, onion and salt. Add to parsnip mixture and toss lightly.
Drain all juices and boil. Then add 2 tablespoons flour or cornstarch to thicken. Pour into cooked macaroni. Refrigerate overnight. Next morning, add Cool Whip, fruits and nuts.
Mix sugar, flour, vinegar and juice from drained pineapple in saucepan; cook until thick. Add two beaten eggs; cook more. Cool and add bananas, drained pineapple and marshmallows. Refrigerate until ready to serve.
Mix flour, sugar, salt and baking soda in a medium size bowl. Cut butter with pastry blender or 2 knives, until mixture resembles fine crumbs. Add milk, lemon peel and vanilla; stir with a fork until moistened. Gather dough; press into a ball, then shape into a 7 x 2 x 12-inch rectangle. Wrap and refrigerate at least 1 hour, until firm.
Combine all ingredients in blender and blend until frothy. Serve immediately. Makes 1 serving, 110 calories per serving.
Melt first 3 ingredients. Pour over the Rice Chex (use large bowl). Mix well until all ingredients are coated well. Pour box of sugar over mixture and mix well again. Store in airtight container.
Heat oil in wok. Add garlic, then broccoli and onion. Stir and cook for a couple of minutes. Add 1/3 cup wine and mushrooms; cook a minute. Add honey and sesame seed. Add torn up kale and remaining wine. Add rosemary and a couple of dashes of tamari. Cover and simmer until kale is tender. Stir and serve over Quinoa or rice.
Mix together. Bake at 325° for 40 minutes in a greased and floured sheet cake pan.
Mix together the first 4 ingredients. Pour in pan. Sprinkle nuts and coconut over cake. Mix together the remaining ingredients and pour over cake. Bake at 325° for 45 minutes or until brown on top.
In large wok, heat olive oil. Add chicken, mushrooms, onions, ginger and garlic. Cook until chicken is tender. Add carrots and celery and cook until tender. Add remaining vegetables and soy sauce. Don't overcook these vegetables. Serve with rice or Chinese noodles for a complete meal.
Peel and crush kiwi. In large pan, combine fruit and sugar; stir well. Bring to a full, rolling boil. Add both pectin packages. Boil 1 minute. Skim foam off top. Put into hot jars. Makes 10 (4 ounce) jars.
Brown ground beef; drain. Add pasta sauce to beef and heat. Cook noodles as directed and drain. Layer sauce, then noodles. Makes 2 layers. Put cheese in middle and on top. Bake at 350° for 20 minutes or until hot.
Sift together flour, baking powder and salt; set aside. Cream butter, sugar and brown sugar at medium speed. Add egg and vanilla, beating well. Gradually stir dry ingredients into creamed mixture, blending well. Stir in 2/3 cup of chocolate pieces. Spread mixture in an 8-inch square glass baking dish.
Mix rhubarb and sugar together and let stand for 1 hour. Put over heat and bring to a boil. Boil for 12 minutes, stirring often. Remove from stove and immediately add jello. Stir until dissolved. Pour into sterilized jars and seal.
In a large bowl, combine cream cheese and eggs. Beat until smooth. Add cake mix. Blend as directed with milk. Divide into thirds. Add strawberry mix to 1/3, vanilla to 1/3 and chocolate to 1/3. Layer in a greased tube pan. Bake 45 to 55 minutes at 350°. Cool and dust with powdered sugar.
In bowl, combine 1/3 cup soup with beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. In skillet, brown patties; pour off fat. Gradually blend remaining soup into flour until smooth. Add to skillet with remaining ingredients. Stir to loosen browned bits. Cover. Cook over low heat 20 minutes or until done, stirring now and then. Makes 6 servings.
Have all the meat ground together. Mix all ingredients. Put in a greased loaf pan. Bake 2 hours at 350°.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread. Yields 3 to 4 servings.
Whisk water and cheese sauce from pouch in box and pepper. Place in casserole dish. Stir in dry pasta and 1 cup of the Cheddar cheese. Cover dish. Bake at 375° for 30 minutes and remove from oven; stir in sour cream. Mix together 1/2 cup Cheddar cheese, crackers and melted butter. Sprinkle over casserole. Bake an additional 10 minutes, uncovered.
Sprinkle yeast over 1/4 cup warm water. Let stand for 5 minutes. Add milk, water, margarine, sugar, salt, eggs and rind. Stir until well mixed. Add 6 cups of flour. Work until mixed well, add fruit and enough flour to form a soft dough. Let rise until doubled, then punch down and make loaves. Let rise until doubled in size. Bake at 350° for 20 to 25 minutes.
Cream butter and shortening until fluffy. Gradually add sugar, creaming well. Add eggs, one at a time, beating well after each addition. Add cocoa, salt, vanilla and red food coloring.
Mix dry cake mix and pie filling together well. Add coconut. Bake 20 to 30 minutes at 350° in a jelly roll pan or a 9 x 13-inch pan, if you like them thicker.
Mix all ingredients together and bake at 350° for 20 to 25 minutes or until set. Serves 4 or 5 as a rice or vegetable dish with fish or ham.
In a large skillet, put oil and bacon drippings. Place a layer of squash, a layer of potatoes and a layer of onions. Repeat as often as needed until you have the amount you want. Season between layers and fry on low heat until done.
Thaw and drain broccoli. Beat eggs well. Mix with all other ingredients. Pour into well-greased 9 x 13-inch pan. Bake 25 minutes at 400°. Allow to cool before removing from pan.
Dissolve yeast in 1/2 cup warm water. Melt shortening in 1 cup of boiling water. Cool. Add eggs, sugar, salt and cold water to shortening mixture. Add yeast mixture. Add flour and mix well. Set overnight or at least 5 hours in refrigerator. Three hours before baking, roll out and cut. Dip each roll into melted butter. Fold over and place on greased pan. Let rise double. Bake until brown.
Blend ingredients and pour into pie crust. Bake at 350° until crust gets brown, about 45 minutes.
Bake cake and cool. Spread glaze over cake. Slice strawberries and spread on glaze. Spread Cool Whip over strawberries.
In mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt. Add to nut mixture, stirring until nuts and fruit are well coated. Beat eggs until foamy. Stir in vanilla. Fold into nut mixture. Mix well. Pour into a greased and waxed paper lined 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to wire rack. Yields 24 servings.
Add syrup, sugar and water in pan. Cook until firm ball. Beat egg whites in big bowl until stiff. Add vanilla and salt. Pour batter over egg whites, mixing until stiff. Spoon into balls on greased cookie sheet. Cool and eat. Add nuts, if desired.
Brown ground beef. Add other ingredients; mix well. Bake at 350° for 30 minutes in an 8 1/2 x 11-inch greased casserole dish.
Coat pieces of chicken with flour and paprika. Put out single pan with a little oil. Cover with foil and bake 1 1/2 hours at 350°. Take cover off a little to brown.
In a large bowl, cream butter and sugar together. Add egg. Sift dry ingredients together in a separate bowl, then gradually add to first mixture. Stir in milk until dry look disappears. Drop batter into a greased muffin pan and bake in a 375° oven for 25 minutes. Makes 12.
In a 5-quart saucepot, heat oil over medium heat. Add next 6 ingredients. Cook, stirring 5 minutes, or until onion is tender. Add zucchini and carrots. Cook, stirring for 1 to 2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 30 to 35 minutes. Makes 6 servings. Freezes well.
Fry ahi just long enough to lightly brown it. Place in a large microwavable casserole or serving platter. Spread mushroom soup over it and microwave on High for 10 minutes. Then spread cheese over all and microwave 3 more minutes.
Put ham in deep baking dish and spread with paste made from sugar, sauce and mustard. Pour milk around ham. Bake 40 minutes at 350°.
In a large saucepan, cook onion in margarine until tender. Stir in remaining ingredients. Cook for 10 minutes or until heated through, stirring occasionally.
Beat eggs slightly. Add other ingredients; mix well. Pour into unbaked pie shell. Bake at 350° for about 45 minutes. When cool, cover tightly and let set overnight.
Cook garlic and celery in hot oil in a large kettle until tender. Drain tomatoes, reserving juice. Add enough hot water to tomato juice to equal 2 cups. Combine tomatoes, tomato juice, tomato paste, rice, salt, bay leaf and red pepper. Add to garlic and celery mixture; stir well. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Remove bay leaf. Cook ground beef and green pepper until beef is browned; drain. Stir in chili powder, sugar and beef broth. Combine rice and meat mixture. Place in a 13 x 9 x 2-inch baking dish. Bake at 350° for 35 minutes. Yields 8 to 10 servings.
Mix all ingredients together and pour into a 9 x 12-inch greased baking pan. Bake at 350° for 35 to 40 minutes.
Separate cabbage leaves. Mix first 5 ingredients together. Place large spoonful of meat mixture in center of cabbage leaf and roll into a packet. Repeat process until meat mixture is gone. Place rolls in a roasting pan. Mix tomato soup with 1/2 to 3/4 can of water. Pour over rolls. Cover pan with lid or foil and bake at 350° for 1 hour.
Mix strawberries and bananas in blender. Add orange juice. In a large bowl, put mixture from blender. Add water and sugar and mix everything. Freeze in 1 gallon container. Take out 2 to 3 hours before serving. Add ginger ale to serve.
Heat oven to 375°. Saute onion in butter or margarine 5 minutes or until soft. Remove; reserve. Brown chops on both sides in fat remaining in pan. Sprinkle chops with salt and pepper. Arrange chops in baking dish. Cover with apple slices. Sprinkle with onion. Add water, brown sugar, mustard and cloves. Cover. Bake 1 hour. Uncover and bake 15 minutes or until chops are tender.
In a large bowl, lightly combine all ingredients until mixed well. Chill at least 1 hour before serving. Very good!
Start heating oven to 350°. Sift flour with salt, cloves, ginger, cinnamon and baking soda. Cream shortening until light and fluffy, gradually add 1 cup sugar. Blend in egg and molasses, then stir in flour mixture until well blended. Shape dough into 1 1/2-inch balls; roll in granulated sugar. Place 3-inches apart on ungreased cookie sheet. Flatten with a bottom of a glass dipped in sugar. Bake 8 to 10 minutes. Let stand a minute before removing from cookie sheets. Makes 36 (2 1/2-inch) cookies.
Mix ingredients together. Bring to boil; boil for 1 minute and cool. Add 1 teaspoon of salt and 2 cups each of sliced onions and cucumbers. Let stand at least 1 hour. Remove from liquid container; cover with vinegar. Freeze.
Put jello into bowl. Add water and stir until dissolved. Stir in corn syrup. Let mix sit. When thick, whip until fluffy. Let sit. Cut into cubes and roll in white sugar.
Place drained pineapple in deep baking dish. Mix sugar, cornstarch, and juice; heat until thickened. Mix pineapple, cheese, and cornstarch in the baking dish. Top with cracker crumbs and pour margarine on top. Bake at 350° for 30 minutes.
Boil chicken and break into bite size pieces, discarding skin. Mix rest of ingredients into 9 x 13-inch pan. Top with bread crumbs. Bake at 350° for 45 minutes.
Preheat oven to 350°. Put all ingredients into a large bowl. Mix with your hands as you would a meat loaf, gently but thoroughly; do not use spoon or mixer. Bake in ungreased 9 x 13-inch pan for 1 hour. Cool before cutting.
Heat oven to 400°. Beat egg whites with lemon juice or cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat until stiff and glossy. Drop by small spoonfuls in circles on brown paper on baking sheet or heap into high mounds and hollow out with back of spoon. Put into oven, close door and turn off oven. (Don't peek!) Let stand overnight in oven. Makes 12 meringues.
Mix sugar, eggs, cocoa and vanilla alternately adding flour and melted butter until well mixed. Add nuts. Place in cold 300 degree oven for 30 min. or so. These will be very chewy.
Beat egg whites until stiff. Add sugar. Stir. Then add baking powder, crackers, nuts and vanilla. Mix well. Pour into well-greased glass pie pan and bake 30 minutes at 350° in preheated oven. Cool, then cover with whipped cream.
Heat oven to 400°. Soak bread cubes in milk for 5 minutes. Drain unabsorbed milk into beaten eggs. Set bread cubes aside. Add salts to egg mixture. Scramble over medium heat until half cooked. Stir in bread crumbs. Put mixture in a 9 x 13-inch pan. Sprinkle with Swiss cheese. Top with bacon. Bake 20 minutes.