HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine margarine, flour and walnuts. Press mixture into a 9 x 13-inch pan. Bake in preheated oven at 350° for 20 minutes; cool. Beat softened cream cheese, confectioners sugar and Cool Whip together until smooth. Spread over cooled crust. Make lemon pudding as directed on box. Spread over cream cheese mixture. Top with Cool Whip and finely chopped walnuts, cover and refrigerate.
Mix flour, sugar and oil, then add eggs, one at a time, then vanilla. Mix thoroughly by hand. Batter will be thick. Add apples. Cook 1 hour at 350° in a sheet cake pan. Glaze with powdered sugar and water, if desired.
Wash apples and cut in half; remove stems and cores, but leaves skins intact. Place in a large pot. Add cinnamon, vanilla, lemon zest, juice, sugar, wine and water. Bring to a boil. Reduce heat and simmer, covered, until apples are soft. Remove from heat and let cool slightly. Remove and discard cinnamon stick and vanilla bean. Puree apples and pan juices in a blender for a smoother sauce or process for a chunky texture. Makes eight servings.
In large bowl, combine sugar, salt, yeast and 1/2 cup flour. Warm milk and butter (120° to 130°). At low speed, beat warm liquid into dry ingredients. Beat 2 minutes at medium speed. Beat in 1 egg and 1 cup flour to make thick batter; beat 2 minutes. Stir in raisins and add enough flour (2 to 2 1/2 cups) to make soft dough. Turn onto floured surface; knead 10 minutes, adding more flour as needed. Shape into ball; place in greased bowl, turning to grease top. Cover with bowl and let rise until doubled (about 1 hour). Punch down; turn onto floured surface and divide into 15 pieces. Cover and let rest 15 minutes. Grease 13 x 9-inch pan. Shape into balls and place in pan. Let rise 1 hour. Preheat oven to 350°. Cut a cross on each bun; brush with remaining beaten egg. Bake 25 minutes or until golden brown. Cool 15 minutes. Using icing of 3/4 cup powdered sugar and 1 tablespoon milk to make cross on each bun.
Melt jello in 1 cup hot water. Stir well. Add 1 cup cold water. Stir well. Add pineapple with juice. Add cranberries and nuts. Pour into mold. Chill until set.
Peter Stuyuesant, Governor of New York, was organizer of the first volunteer firemen in America. In 1648, he pushed through the first law regarding fire prevention.
Heat water and butter to boiling point in a saucepan. Stir in all at once the cup of flour. Stir constantly until mixture leaves the pan and forms a ball (about 1 minute). Remove from heat and cool. Beat in one at a time the 4 eggs; beat until smooth and velvety.
Put an oven rack in the center of the oven. Preheat to 350°. Put butter and sugar in the mixer bowl and beat on medium speed until light and fluffy. Scrape the sides of the bowl every once in a while. Add the yolk and almond extract. Mix on medium-high until yolk is completely blended. Add half the flour at a time and mix on low speed after each addition. Pinch off a small piece of dough about the size of a quarter. Roll it into a ball and put on cookie sheet. Lightly press your thumb in the center, leaving an indentation. Shape the rest of the dough the same way, spacing the cookies about 1 inch apart. Fill each indentation with about 1/2 teaspoon jam. Bake for 10 minutes. Cool completely before eating them.
Blend Cool Whip with cream cheese. Add sugar and lemon juice until well blended. Put in pie shell. Top with pie filling. Chill 1 hour before serving.
Mix according to how ingredients are listed in the order they are. Bake at 350° until done. May take 1 hour or more. Test with knife in center.
Stir grits and salt into briskly boiling water in heavy pot; return to boil, reduce heat and add butter. Cook 2 1/2 to 5 minutes, stirring often. Add 1 cup evaporated milk while stirring. Remove from heat and add 1 cup (or more) Mozzarella cheese, shredded, on top. Put grits in preheated oven at 350° just long enough to melt cheese. Remove from oven and let cool for a few minutes. You may also want to add bacon bits.
Mix sugar, Karo and boiling water and place over low heat until sugar is dissolved. Boil until it will form a fine thread when dropped from a spoon. Remove from the fire and pour slowly over stiffly beaten egg whites. Continue beating until mixture loses its gloss and becomes thick. Add nuts, cherries, salt and vanilla. Pour into slightly buttered pan. When cool, cut. (Requires a long beating to thicken.)
Wash cucumbers. Cover with water and soak overnight in refrigerator. Drain and dry. Put grape leaf in bottom of jar; add 3 heads of dill, garlic, red pepper and onions. Pack cucumbers in jars. Bring vinegar, 3 pints of water and canning salt to a boil. Pour over cucumbers and seal. Do not open for 6 weeks.
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Add pecans. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes.
Empty contents of Potatoes O'Brien with peppers and onions in an 11 x 7 x 15-inch pan. Scramble six eggs in separate bowl; add 2 tablespoons milk. Pour over potatoes. Bake at 375° for 45 minutes to 1 hour.
Preheat oven to 400°. Grease pan with nonstick cooking spray. In large bowl, mix all ingredients together. Pour into pan. Bake 30 to 35 minutes. Let cool 5 to 10 minutes. Serves 6.
Combine first 8 ingredients in large pot. Bring to boil. Cover and reduce heat. Cook until potatoes are tender (do not drain). Mash the vegetables, leaving slightly lumpy. Add butter, cheese, milk and bacon bits. Cook over medium heat until cheese is melted and the ingredients are hot and mixed well. Yields 8 to 9 cups.
Cream sugar and shortening. Add eggs. Add dry ingredients alternating with sour cream. Add vanilla. Keep adding flour and mix by hand until dough is right to roll out. (Don't make too stiff.) Cut cookie with round cookie cutter. Put 1 teaspoon filling between each cookie and seal with a fork around edges. Bake at 375° for 10 to 15 minutes until light brown.
Grease an oblong pan (9 x 12-inch). Mix first four ingredients and press dough into pan. Bake at 350° for 10 to 15 minutes. Cool in refrigerator.
Drain and slice artichokes and arrange in buttered baking dish. Saute sliced mushrooms for about 6 minutes. Add to baking dish. Spread cooked shrimp over the mushroom and artichoke mixture.
Mix and let rise until doubled in bulk. You may make loaves or twists or bread rings. Let rise until doubled in bulk again, then bake at 325° for 35 to 40 minutes.
Saute onion and garlic in butter. Add browned hamburger, flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Serve over egg noodles.
Preheat oven to 350°. Cream butter and brown sugar. Add egg yolks and beat until thick. Add carrots, water, lemon juice, flour, baking soda, baking powder and salt. Mix thoroughly. Beat egg whites until stiff peaks form; fold into carrot mixture. Generously oil a 3-quart ring mold; dust lightly with bread crumbs. Turn mixture into mold. Bake 1 hour. Remove from oven and allow to cool 3 minutes before loosening edges with dull-edge knife. Turn onto heated round serving platter. If serving to guests, put tiny green peas in center of ring and cauliflower florets around outside of ring. Makes 6 to 8 servings.
In a large mixing bowl beat butter until fluffy. Beat in sugar gradually, until light, add eggs one at a time. Combine cornstarch, flour and baking powder; add to mixture until well blended. Spoon into small muffin tins. In a preheated oven at 325° bake 20 to 30 minutes or until golden brown. Store in sealed containers. Yields approximately 36.
Mix graham crackers and melted oleo together and pat in 9 x 13-inch pan. Mix Dream Whip and milk together and beat until stiff. Pour on cracker mixture. Add Thank You cherries on top. Set in freezer until set.
In a 10-inch skillet, heat and stir sugar until melted and golden brown. Stir in pecans, vanilla and salt. Pour immediately onto buttered foil. Roll quickly with buttered rolling pin to about an 8 x 8-inch square. When completely cool, break into small pieces.
In large mixing bowl combine all ingredients. Blend until smooth. Fill greased muffin pans 2/3 full. Bake at 375° for 18 to 20 minutes.
Combine eggs, milk and butter or shortening. Sift dry ingredients together. Add to egg mixture and stir only enough to moisten. Pour into greased muffin tins and bake at 400° for 20 minutes. Makes 2 1/2 dozen.
Mix ingredients together. Bake at 350 degrees for 30 to 40 minutes.
Bake your favorite chocolate chip cookie recipe. Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy. Best when cookies are warm.
Wash, drain and stem strawberries. Place the berries in the bottom of the baked pie shell. Slowly cook the sugar, cornstarch, water and salt until glossy. Pour the hot mixture over the strawberries and place into the refrigerator until cold. (May add a few drops of red food coloring.) Just before serving, cover with whipped cream or Cool Whip.
Beat the egg. Add the sugar, flour and sour cream. Cook until thick. Cool and add the nuts. Delicious between chocolate cake layers!
Blend together the first 6 ingredients. Mix the last ingredients together and bake in a tube pan for 60 to 65 minutes at 350°.
Line a 15 x 10 x 1-inch jellyroll pan with aluminum foil. Butter foil and set pan aside. Combine pecan pieces, sugar, corn syrup and salt in a heavy 2-quart saucepan and cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to hard crack stage (300°). Stir in butter, vanilla and baking soda. Pour mixture into prepared pan, spreading thinly. Let cool. Break into pieces. Yield: 3/4 pound.
Sift together the flour and powdered sugar. Cut in butter until mixture clings together. Press into a 13 x 9 x 2-inch baking pan. Bake in 350° oven until lightly browned, about 20 to 25 minutes. Set crust aside.
Cream the shortening, sugar and eggs. Add the remaining ingredients. Drop by the tablespoon and sprinkle with nutmeg or coconut. Bake in 350° oven for about 10 to 15 minutes.
Mix all ingredients well. Add 1 cup of nuts if desired. Put in greased 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes.
Combine all ingredient into large pan. Simmer until tender. Note: May substitute potatoes with dumplings or wide noodles.
Combine all 4 ingredients in an electric blender container; blend until very smooth. Yields 1 1/4 cups or an amount equal to a 14 ounce can. Store in refrigerator until ready to use.
Place fish in single layer on heavy-duty aluminum foil large enough to fold and seal over all ingredients. Melt butter and add rest of ingredients; blend well. Spread over fish. Fold and seal edges of foil tightly. Bake in a preheated 400° oven for 30 to 40 minutes or until fish flakes easily. Serve on heated platter. Garnish with lemon slices.
Mix brownie mix with egg and water. Bake at 350° for 1/2 hour in a 9 x 13-inch pan. Cool. Mix pudding with 2 cups milk, then fold in 8 ounces of Cool Whip. Top with the rest of Cool Whip and break Heath bars up. Top off with the candy.
Cream together cheese and peanut butter. Add sugar, then Cool Whip. Pour into crust and refrigerate 8 hours.
Cook potatoes, peel them and slice them. In a large skillet, melt margarine over medium heat. Add onions; cook 2 or 3 minutes or until tender-crisp. Stir in mayonnaise, vinegar, sugar, salt and pepper. Add potatoes and cook, stirring constantly, for 2 minutes or until hot (do not boil). Sprinkle with parsley and bacon.
Heat oven to 350°. Grease and flour bottom only of 9 x 5-inch bread pan. Combine flour, oats, sugar, baking powder and baking soda, mixing well. Set aside. Beat orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Prepare hamburgs the day before a picnic, then heat and serve the next day. Saute 1 tablespoon chopped onion and add to meat. Moisten bread in milk and add to meat. Mix well and make into patties. Saute sliced onion and remove from pan. Fry hamburgs and remove from pan. Add soups with 1 1/2 cans water and heat 5 minutes. Into a slow cooker, add hamburgs, onions and soup alternately. Refrigerate overnight, covered. Next day, heat about 1 hour until hot. Serve on hamburg rolls with sauce. Serves 10.
Grease 13 x 9 x 2-inch pan. Preheat oven to 350°. Combine all ingredients, except pepperoni and onions. Pour into prepared pan. Sprinkle top with pepperoni and onions. Bake 25 to 40 minutes. Cut into squares and serve.
Mix sugar and flour together. Set aside. Separate eggs. Beat yolks, add heavy cream and sugar and mix well. Add to sugar mixture and mix well. Add chopped rhubarb to this mixture and pour into an unbaked pie shell. Bake at 425 degrees in a preheated oven until rhubarb is tender and filling is set, approximately 30 minutes. Beat egg whites and add brown sugar, pour over pie and return to the oven to bake until brown.
In an 8x8-inch baking, mix first 4 ingredients. Add remaining ingredients; stir.
Bake cake mix as directed on package in a 13 x 9-inch pan. Cool.
Break lettuce in large bowl with lid. Add in layers the celery, onion, water chestnuts and frozen peas. Cover with 1 cup of mayonnaise. Sprinkle generously with Parmesan cheese; cover and refrigerate overnight. Toss just before serving. Garnish with tomato, chopped eggs or bacon bits.
Butter bottom of a 9 x 13-inch pan. Line bottom with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding over and top with more crackers. Refrigerate for 2 hours, then frost with chocolate frosting.
Wash potato. Cut into slices (with skin on). Add butter and potato slices to skillet. Add onion, salt and pepper. Continuously stir and flip potatoes with spatula for about 5 minutes.
Mix jello, pecans, coconut, condensed milk and vanilla. Shape mixture into strawberries. Chill at least 1 hour.
Combine and mix well. Just before serving, add ginger ale. This makes almost a gallon before adding ginger ale. This does better if mixed a day before and refrigerated. This punch is yellow. If you want pink or red, add red food coloring to get your desired color.
Peel and slice potatoes. Layer sliced onions and potatoes and sausage. Pour corn on top. Add soup and bake at 350° for 1 hour.
Combine cranberry sauce, chili sauce, brown sugar and lemon juice in a 6-quart pan. Heat until cranberry sauce melts. Make meatballs with remaining ingredients and cook in cranberry sauce mixture until meat is done. (No need to brown meat first.)
Place veal cubes onto six (9-inch) wood skewers. Combine cracker crumbs and next four ingredients. Combine milk and egg. Dip meat in the egg mixture, then in crumbs. In skillet, brown meat slowly on all sides in hot shortening. Dissolve bouillon cube in 1/2 cup of boiling water and add to meat which has now been placed in baking dish. Cover and bake at 350° for 45 minutes; uncover, bake for 30 minutes. Serves 6.
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated. Portion warm corn flakes mixture, using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.
Bake cake mix in large pan, 13 x 13-inch. Heat pineapple and sugar for 5 minutes. Pour over warm cake. Slice bananas over pineapple mixture (use 4, if small). Prepare pudding according to directions and pour over bananas. Spread Cool Whip over pudding. Mix coconut and pecans and sprinkle over top. Keep refrigerated.
Mix sugar and cocoa together in a pan, then add the milk and margarine. Put on medium heat and boil 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by teaspoonfuls onto wax paper. Makes about 5 to 6 dozen cookies.
Melt Jell-O into 1 cup boiling water. Add 1 cup pineapple juice. Put mixture on low heat and add marshmallows, heat until dissolved. Let cool. When mixture begins to thicken remove and whip until it is smooth. Pour into bowl. Add pineapple and cottage cheese. Fold in whipped cream last.
Mix broth, butter, milk, salt and pepper. Bring to a boil and lower heat. Then cut your dough into 1-inch squares and add to broth. Cook about 15 minutes. Do not stir. Add cut-up chicken. You may shake the pot to allow room for chicken.
Prepare a 9-inch pie shell. Bake until golden brown; set aside to cool.
Place chicken pieces in a casserole dish. Combine oil, lemon juice, oregano or tarragon and garlic powder. Brush on the chicken. Cover and bake at 350° for 35 minutes. Remove cover and brush again with oil-lemon mixture. Continue baking, uncovered, 20 minutes longer or until tender. Sprinkle with parsley and paprika before serving. Makes 4 servings.
Parboil partridge breasts and legs with carrot and onion in water to cover for about 30 minutes. Drain and take meat from bones. Mix together meat, mushrooms, mushroom soup diluted with milk and noodles. Adjust salt and pepper, if necessary. Turn into well buttered casserole and bake in 350° oven for 1 1/2 hours.
Slice hot dogs; put a slice of cheese inside of sliced hot dogs. Wrap with 2 slices of bacon; use toothpicks to hold together. Put hot dogs in deep fryer 2 to 3 minutes. Put hot dogs in a deep fryer 2 to 3 minutes. Put hot dogs into warm hot dog rolls. Top with mustard, onions and ketchup.
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add milk, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta; stir well. Drain potatoes and add to cream mixture. Stir in pepper and garlic powder. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese and chives.
Spread caramel topping on bottom of pie crust; sprinkle with pecans. Refrigerate. Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface. Refrigerate 3 hours.
Spread 1 tablespoon on 1/2 graham cracker. Top with thinly sliced banana and another graham cracker half. Freeze.
Saute ground meat, onion and garlic together. Add salt, pepper, chili powder and tomato sauce in a round oiled casserole. Arrange in alternating layers the buttered tortillas, meat sauce, olives and cheese. Repeat until all ingredients are used. Add 3/4 cup water over all. Cover and bake 45 minutes at 400°. Cut in pie shaped wedges. Serves 6.
Mix cranberry sauce and soup mix together. Pour over chicken. Bake in covered casserole dish at 350° for 1 1/2 hours.
Brown meat in small amount of fat, then add water, ginger and bay leaves. Stew together. Add potatoes and sauerkraut; cook until potatoes are soft (at least 1 hour to blend flavors). The Dutch people simmer this dish for hours over low heat while they are busy working in the fields. Reheating enhances the flavor.
Mix all ingredients together. Line bottom of greased 9 x 11-inch glass pudding dish with raisins. Break up bread; put in dish. Pour liquid ingredients over top of bread, making sure all the bread is covered. Sprinkle cinnamon over top. Put in oven at 375° for 40 minutes.
Mix 1/4 cup water and 1 teaspoon sugar and dissolve 1 package of yeast in the mixture. Blend 1/3 cup sugar, 1 teaspoon salt and 1/2 cup shortening. Add 1 egg and beat. Add 1 cup warm water and yeast mixture. Add 4 cups flour (use mixer for mixing). Let rise until double in size, punch down, cover and refrigerate overnight.
For 8 smaller portions, cut each potato in half lengthwise. For 4 large portions, cut a small slice off the top of each potato. Scoop out middles, leaving a 1/4 inch shell. In a large bowl, mix potato, salt, pepper, margarine, milk, green onions and 1/2 cup of the cheese. With a large spoon, mix well, mashing potato pieces as you stir. Spoon equal amounts of potato mixture in shells. Top with the rest of the cheese and parsley. Bake at 350° for 10 minutes, or until stuffed potatoes are hot and cheese is melted. You can also bake these in the microwave on High for 3 to 5 minutes.
Cream the shortening. (I use white Crisco because they hold their shape better.) Gradually add sugar; continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift together flour, baking soda and salt and gradually add to mixture. Add nuts. Mix well and shape into roll about 1 3/4 inches in diameter. Wrap in waxed paper. Chill in refrigerator. Slice in 1/8-inch thick slices. Bake on cookie sheet in a 375° oven for 7 to 10 minutes. Cool on cooling rack.
Drain all fruit. Add coconut and marshmallows. Mix well. Add sour cream and toss slightly. Chill 1 hour before serving.
Preheat oven to 325°. Melt butter in saucepan. Add onion; saute about 10 minutes or until soft. Stir in flour. Add the stock and the cream slowly. Add salt and pepper. Bring to a boil. Cook 1/2 minute, stirring constantly. Arrange chicken, peas and crab meat in layers in a buttered 1 1/2-quart casserole dish. Cover with sauce. Top with bread crumbs. Bake 25 minutes or until browned on top. Serves 6.
Drain eggplant and add other ingredients. Put in baking dish. Top with cracker crumbs. Bake at 325° for 35 to 40 minutes.
Mix all ingredients together and pour into pie shell. Bake at 350° for 45 minutes or until done, when knife comes back clean.
Mix flour and salt with enough water to be manageable. Food coloring can be added. Store in plastic bag or airtight container.
Boil chicken until done. Debone and cut chicken into small pieces. Lightly grease a large casserole dish with margarine or butter. Spread 2/3 of the crushed Doritos over bottom of dish. Layer chicken over chips and then add green chilies.
Cook broccoli and drain. Combine all but cheese; add to broccoli and pour in casserole. Cover with cheese and sprinkle with cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Cut ends from zucchini, then cut in lengthwise slices, then cut slices in half and in thirds (crosswise). Place cut side down in hot oil in large skillet. Add onion. Cook until side of zucchini is lightly browned. Sprinkle with seasoning. Top with tomatoes; cover and cook over medium heat until squash is tender and juice forms a fairly thick sauce. Makes 8 servings.
Cream sugar and shortening together. Add eggs, one at a time, slightly beat. Add remaining ingredients. Sift flour and add to batter like biscuit dough. Roll out and cut with cookie cutter. Place on cookie sheet and bake in 350° oven until slightly brown. Use enough flour for rolling consistency or flour hands and roll into ball as you would a biscuit.
Form into ball. Chill. Press in 1/3 to 1/2 cup chopped pecans. Serve with favorite crackers. Blend with hands.
In medium saucepan, mix unflavored gelatine, spices and salt; blend in eggs, beaten with milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 10 minutes. Blend in pumpkin. turn into prepared crust; chill until firm. Garnish, if desired, with whipped cream and pecans. Makes about 8 servings.
Freeze Butterfinger bars. When frozen, place in plastic bag and crush. Pull apart the angel food cake into small pieces and place in 9 x 13-inch pan. Mix together margarine, egg yolks and powdered sugar. Fold in whipped topping. Spread over angel food cake pieces and place Butterfinger bars on top. Refrigerate.