HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate the cheese. Cream butter and cheese and add remaining ingredients. Refrigerate until able to roll into round rolls the size of fifty-cent piece. Put rolls in freezer. May freeze indefinitely. Take out of freezer and wait 10 minutes before slicing into thin rounds. Place on ungreased cookie sheet and bake about 10 minutes at 350°.
Cream the butter and sugar. Add flour, salt, vanilla and nuts. Roll in crescent shapes. Bake 15 minutes at 375°. Roll in powdered sugar while warm.
Cream shortening and add sugar. Beat eggs until light and add. Press bananas or mash and add. Sift flour, baking powder and salt together and mix quickly into mixture. Add lemon juice and nuts. Bake in greased loaf pan on 425° for 45 minutes to 1 1/4 hours or until done.
Dip chicken into melted butter. Roll in mixture of cornflakes, black pepper and garlic salt. Place pieces in 13 x 9 glass pan. Sprinkle with remaining butter and crumbs. Bake at 375° for about 1 hour or until done.
Cube cheese in 1-inch cubes. Strain juice from Ro-Tel. Combine cheese and Ro-Tel. Microwave to melt cheese (90% to 95%). Stir with a fork. Serve with chips, hot or cold.
Beat egg yolks until light. Mix in 1 cup sugar. Beat egg whites stiff and add cup of sugar. Put together and beat in rest of sugar. Beat 15 to 30 minutes or longer until bubbles rise (or triple volume) and mixture is creamy and thick. Add sifted flour, salt and baking powder. Dough will be stiff. Let dough rest or chill (about 45 minutes to 1 hour). Divide dough in fourths. Knead into ball, roll and print (about 1/4-inch thick). Place on greased cookie sheet, sprinkled with anise seed, 1 inch apart. Let stand overnight. Bake at 300° for 20 minutes.
Melt butter in a 9 x 12-inch jelly roll pan. Sprinkle graham cracker crumbs over melted butter, covering entire bottom. Add Angel Flake coconut over crumbs. Add butterscotch bits over the coconut. Add 1 cup fine chopped nuts over the bits. Dribble condensed milk over the entire mixture until completely covered. Bake in a 350° oven 20 minutes to 1/2 hour. When done, sprinkle top with 1/2 cup of nuts. Cut while warm in squares or diamond shape.
Bake white cake according to directions on package. Mix and soften 1/2 cup milk and cream cheese. Mix instant pudding and 1 1/2 cups milk. Combine. Spread on cake. Sprinkle on nuts.
Melt butter in bottom of pan that has been sprayed with Pam. Mix flour, sugar and milk. Pour in bowl on top of butter. Don't stir. Put peaches in and then pour juice on top. Bake at 350° for 1 1/2 hours.
In a large salad bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes, cover and chill. Makes about 10 side dish servings.
Melt margarine and mix first four ingredients. Press mixture evenly over the bottom of a 13 x 9-inch baking dish. In a large bowl beat cream cheese with electric mixer until smooth. Gradually beat in sugar. Add eggs and vanilla; beat until well blended. Spoon cherry filling over crust. Carefully pour cream cheese mixture over cherries. Bake at 325° just until set, 45 to 50 minutes. Cool. Chill until cold. Cut into 24 squares.
Partially melt chocolate bars over hot water; remove from heat and beat smooth. Stir in marshmallows and nuts. Spread in buttered 8 x 8 x 2-inch pan. Chill; cut when firm.
In a large bowl combine the flours, sugar, baking power and cinnamon. In a medium bowl, beat together egg, milk and oil. Pour the liquid ingredients into the dry ingredients and combine until just mixed. Fold in apples. Spoon into greased muffin tins and bake at 400° for 15 to 20 minutes. Makes about 3 1/2 dozen (1 1/2-inch) muffins or twelve (2 1/2-inch) muffins.
Put 1 bottle of chilli sauce in the blender. Sprinkle shallots and parsley over top and blend until they are minced. Add the two remaining bottles of chilli sauce, lemon juice, horseradish and garlic salt to taste. Yields approximately 1 quart.
Mix all fruit in bowl. Chill for 2 hours. Sprinkle with sugar over fruit before serving.
Brown ground meat and onion together. Drain fat, then add Ro-Tel tomatoes, soup and refried beans. Put in a casserole dish and bake at 200° for 2 hours. Top with green onions, olives and cheese. Serve in a chafing dish with dip size corn chips or favorite kind of chip. This is also a good main dish.
In a large punch bowl, combine concentrates and apple juice. Add ginger ale. Spoon in 1 pint sherbet. Keep adding sherbet as it melts. Makes 14 cups.
Mix all ingredients together in mixing bowl and put in microwave to blend together for 1 1/2 minutes. Pour mixture over chicken wings and bake at 350° for 2 hours or until wings are very brown.
Sift dry ingredients. Add shortening, eggs and milk. Mix well. Add chopped rhubarb and mix slightly. Dough will be fairly stiff. Pour into greased and floured 9 x 13-inch pan.
Stir first 3 ingredients together over medium heat until sugar dissolves and it begins boiling. Leave on stove eye and don't stir anymore. Cook until mixture reaches 310° on candy thermometer (about 45 minutes). Remove from heat and let it settle. Stir in choice of food color; mix well to avoid streaks. Stir in flavoring (Lee uses about half the bottle, probably about 2 tablespoons). Mix well under a vent or fan. Fumes are very strong. Sift powdered sugar onto a 4-sided cookie sheet. Pour mixture over it and let cool completely. Use handle of knife to break it up.
Cook grits in boiling water per directions on grit package. Add butter and cheese. Stir until melted. Add eggs, beaten with milk. Stir until blended. Pour into greased casserole. Bake 40 to 45 minutes in a 325° oven.
Cream the cream cheese and sugar until fluffy. Fold in Cool Whip. Put in graham cracker crust. Spoon pie filling over top. Chill. (Better made the day before serving.)
Mix together Jell-O, pudding mixes and hot water and cook until mixture thickens. Cool 30 to 40 minutes. Add Cool Whip and blend well. Fold in oranges. Chill overnight. (Can substitute Jell-O flavors and fruits: peach Jell-O/peaches or strawberry Jell-O/strawberries.)
Set oven at 350°. Combine ingredients. Pour into a 9-inch well-greased pan. Bake at 350° for 30 to 35 minutes. Cool 45 minutes before cutting. Do not overbake.
Use a round loaf of bread, Hawaiian, rye or pumpernickel. Take out middle of bread. Chunk and use for dipping. Mix dip; put in hollowed out bread.
Grease	9 x 13-inch baking dish. Spread coconut and pecans in bottom of dish. Mix German chocolate cake mix according to directions on box. Spread over nuts and coconut. Mix cream cheese, butter and confectioners sugar. Spread over cake mix. Let stand 15 minutes. Bake at 350° for 45 minutes.
Line casserole dish with dried beef. Roll bacon around each piece of chicken. Secure with toothpick. Do not season. Combine mushroom soup with sour cream. Place chicken in casserole dish and pour the mixture over it. Let stand overnight. Bake at 250° for 2 1/2 hours.
Pour blackberries into pot with 1/2 cup of sugar. Heat over medium heat until boiling. Remove from heat and add 1/2 teaspoon vanilla. If necessary to thicken, cook with a little more sugar. Do not make it too sweet.
Preheat oven to 375°. Spread pie filling across rectangular pan. Squeeze the juice of 1 lemon over pie filling. Sprinkle muffin mix on top and dot with butter. Bake, uncovered, for 35 to 45 minutes until golden on top. Great served with ice cream.
Stir until mixed. Roll between waxed paper. Place in 8-inch pie pan after removing paper. Flute edges. Bake at 400° for 10 minutes or until brown.
Mix flour, sugar, baking powder, salt and shortening as for pie crust. Add water and egg. Chill. While dough is chilling, peel and slice 2 pounds of apples. Roll out 2/3 of dough to fit a 10 x 15-inch cookie sheet. Add apples, along with the sugar, cinnamon and tapioca. Roll out remaining dough to fit pan. Cover filling with top crust, but do not seal edges. Bake for 1 hour at 350°. Ice with powdered sugar icing while still warm. Cut into 2-inch squares.
Prepare brownie mix and bake according to directions in a 9 x 13-inch pan. Punch holes in top of warm brownies and drizzle with Kahlua. Let cool and crumble. Prepare pudding according to directions, omitting chilling. Place 1/3 of the crumbled brownies in bottom of 3-quart trifle dish. Top with 1/3 each of pudding, Cool Whip and crushed candy. Repeat layers twice, ending with crushed candy. Chill 8 hours. Makes 16 to 18 servings.
Saute onion in oil. Add chicken broth, noodles and pepper to onion. Bring to boil and boil for three minutes. Add broccoli and garlic powder. Cook for 4 minutes. Add milk and soup. Stir. Sprinkle cheese on top and let melt.
Combine jello with boiling water. Add bananas, strawberries, juice, pineapple and nuts. Pour 1/2 of mixture into 13 x 9-inch pan. Refrigerate until firm.
Mix lemon cake mix with the lemon Jell-O. Make a hole in the middle and add salad oil, cold water and eggs. Beat 5 to 10 minutes. Bake in 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Take out of oven and while hot, pierce with meat fork all over. Spoon on sauce.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat; stir in sweetener and vanilla. Combine chocolate mixture and cream cheese; beat until smooth. Stir in nuts and spread mixture in lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator. Yields 64 squares of fudge.
Grill steak over medium heat to desired degree of doneness. Slice steak diagonally across grain into scant 1/4-inch slices. Combine veggies and meat. Pour dressing over and toss.
Chop nuts, fruits and orange slices. Cream butter and sugar well. Beat in eggs one at a time. Dissolve soda in buttermilk. Add to creamed mixture. Mix flour and chopped ingredients. Add to batter. Mix with hands. Pour into a greased and floured tube pan. Bake in 250° oven for 2 or 3 hours.
Mash peas from one can. Combine all ingredients in large stew pot and cook on low heat for 20 to 30 minutes. Serve hot with sour dough bread anytime, but for "good luck" on New Year's Day. Makes 6 servings.
Melt butter in a pot; add onion and scallions. Saute over medium heat for about 2 minutes. Add the milk, salt and pepper and bring to a boil. When soup reaches boiling point, add corn and stir. Remove from heat and cover to steep 2 to 3 minutes.
Preheat oven to 400°. Grease inside of 9-inch spring-form pan. Remove side. Make crust: In medium bowl combine flour, sugar, lemon peel and vanilla. Make well in center; with fork blend in yolk and butter. Mix with fingertips until smooth. On bottom of pan, form half of dough into ball. Roll pastry to edge of pan. Bake 6 to 8 minutes, or until golden brown. Meanwhile, roll rest of dough into 3 strips 2 1/4-inches wide and 9-inches long. Assemble spring-form pan. Line inside of pan with pastry strips, overlapping ends. Preheat oven to 450°.
Stir about 1/2 sifted powdered (confectioners) sugar into a bowl. Combine hot water with corn syrup and mix well. Add egg white and flavoring. Knead in sufficient sugar to make fondant type nature that won't stick to your hands while you are kneading it. Will use most of sugar (but depends on egg size used). Divide fondant and knead in food coloring. Roll about 1/4-inch thick. Cut into small circles and dust with more powdered sugar. Press into molds or shape but remove from molds immediately. Pack in containers, sprinkle with powdered sugar. Close tightly and let ripen about 10 days. This also makes delicious bonbons. Use vanilla instead of mint flavors.
Mix together sugar, oil and eggs. Dissolve in separate bowl: cocoa in hot water, then add cold water and set aside. Mix flour, salt, soda and powder with sugar mixture. Add cocoa mixture, then slowly add vanilla. Grease and flour 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Rip apart cake or slice cake and cover 9 x 13-inch pan with pieces. Mix together pudding and milk. Add ice cream and mix. Pour over cake. Mix jello in 1 cup boiling water. Add strawberries, juice and all. (If using whole, frozen berries, slice in half.) Pour over pudding mixture. Set in refrigerator until jello mixture jells. Before serving, top with whipped cream or Cool Whip. Top with fresh strawberries. Serves 12. Very pretty, very good!
Spread pecans on bottom of pie shell. Combine all remaining ingredients; pour over pecans and bake at 375° for 40 to 45 minutes or until firm.
Melt cream cheese in top of double boiler. Add remaining ingredients and blend well. Pour into chafing dish and serve warm with assorted crackers or chips.
Flour chicken and fry in olive oil until brown. Add garlic, vinegar, broth, thyme and bay leaf. Cook over moderate heat for 15 minutes. Remove chicken. Add butter and saute mushrooms for 5 minutes. Pour over chicken and serve.
Heat oven to 375°. Cook broccoli as directed on package except just until heated through. Drain. Mix broccoli and Velveeta process cheese spread. Spoon into greased 10 x 6-inch baking dish. Sprinkle with crumbs. Dot with margarine. Bake 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.
Preheat oven to 350°. Combine brown sugar, flour and cinnamon in small bowl. Combine cake mix, pudding mix, sour cream, oil and eggs in large bowl. Blend for 4 minutes. Pour into pan. Dice cranberry sauce and sprinkle evenly on top of batter. Bake at 350° for 50 minutes. Carefully remove partially baked cake from oven and sprinkle with sugar mixture. Bake 10 minutes longer. Remove from pan and turn crumb side up.
Preheat oven to 450°.	Place butter, sugar and nuts in each of 12 muffin cups (2 1/2 x 1 1/4-inch). Sprinkle cinnamon	in each cup.	Heat in oven until melted. Mix Bisquick, applesauce and milk until dough forms. Spoon onto mixture in muffin tin. Bake 10 minutes at 450°. Invert on heatproof serving plate.
Cream the butter and sugar until fluffy. Add bananas, milk, vanilla and eggs; blend well. Stir in flour, bran, baking powder and salt. Blend until moistened. Stir in walnuts. Stir into 12 greased muffin cups. Bake at 375° for 20 to 25 minutes. Cool 5 minutes before removing from cups. Yields 12 muffins.
Combine chicken, onion, celery, pepper, mayonnaise, broth and seasonings. Place 5 slices of cubed bread in bottom of 3-quart casserole; spread chicken mixture over.
Mix milk and egg whites. Mix dry ingredients together. Dip chicken in milk-egg mixture, then in the crumb mixture. Line baking sheet with foil; coat foil with cooking spray. Place chicken tenders on baking sheet and bake at 400° for 15 to 18 minutes. Serve with honey or hot mustard.
Preheat oven to 300°. Sprinkle salt and pepper on the ribs, then place them in a large baking pan and bake in the oven until tender, about 1 hour. Drizzle with the Mustard Sauce.
Heat oven to 350°. In a large bowl, beat butter with electric mixer on medium speed until softened (30 seconds). Add 1/2 sugar and vanilla. Beat until fluffy. Mix on low speed, gradually adding flour and potato chips. Beat until well mixed. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Flatten with a fork that is dipped in sugar. Bake 12 to 15 minutes until golden. Lift onto cooling rack. Yields 36 cookies.
Mix soda and cream of tartar with flour. Add egg whites last. Bake in 350° oven.
Heat 1 cup milk to 105 to 115 degrees fahrenheit. Pour heated milk into large bowl and stir in yeast and 2 cups of flour. Mix until smooth. Cover the bowl and sit in a warm place for 1 hour or until the batter has doubled in size. Stir down with a wooden spoon. Stir in egg yolks, butter, sugar, salt and remaining flour, alternating with remaining milk. Stir until mixture is almost smooth. Cover bowl and set aside for 45 minutes to an hour or until batter has doubled in size again. Stir down batter. Beat egg whites to stiff peaks and gently fold into the batter. For each pancake, pour 1/3 cup of the mixture onto a lightly greased griddle for frying pan. Fry over medium heat for about 4 minutes, turning once, or until pancake is golden brown. You can garnish with sour cream by putting 1 Tbsp. sour cream on the pancake and rolling it up. Yields 24.
Soak beans overnight in 1 quart cold water. Do not drain. Next day add celery, onion, potatoes, parsley and garlic. Simmer for one hour or until beans are tender. Cut meat from bones and add to soup. Season to taste. For potatoes, frozen hash browns work.
Cream butter, peanut butter and sugar. Add egg and vanilla and beat well. Add dry ingredients. Shape dough into small balls. Place on greased cookie sheet. Bake at 375° for 8 minutes.
Combine all ingredients. Mix into soft dough. Roll into teaspoon size balls. Bake at 350° about 15 minutes.
Combine the first 4 ingredients. Add a small amount of milk, if needed to make mixture of consistency to fry. Fry on medium heat in small amount of oil until brown on both sides. Serve hot as a vegetable.
Mix first 3 ingredients well. Add remaining ingredients alternately with beets. Bake at 350° for about 30 minutes.
P ut hamburger, chopped onion and chopped pepper in pan and cook until done. Add spaghetti sauce and tomato sauce. Simmer about 30 minutes.
Brown ground round; add remaining ingredients. Cook on low to medium heat 30 minutes or so. Serves 8. Can be frozen.
Mix all ingredients except the butter. Place bread slices on rimmed baking sheet. Pour batter slowly over bread slices. Turn to coat both sides. Cover with waxed paper or Saran Wrap and place in refrigerator overnight.
Mix the lime and 2 gallons of water. Add cucumbers. Let stand 24 hours. Drain and wash. Soak 3 hours in ice water. Drain. Simmer 2 hours in the vinegar, alum, red coloring and enough water to cover pickles. Drain. Make syrup.
Cover bottom of pot with cooking oil. Brown (fry until golden) rice. Add other ingredients and simmer until done.
Mix well first three ingredients. Beat well the egg, water and vinegar. Add to dry ingredients. Makes 5 balls of dough. Store in refrigerator for up to 5 days. Also freezes well.
Combine all ingredients except half the Mozzarella cheese. Place in a baking dish. Top with remaining cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Put salt over cucumbers. Cover with ice and mix. Let stand 3 hours. Drain and rinse. Sliced onion may also be added. Combine sugar, vinegar, celery seed, mustard seed and turmeric. Bring to boil and add the well drained cucumbers (and onions if desired). Bring to a boil. Place pickles in sterilized jar and cover with hot liquid. Makes about 5 pints.
Brown and drain ground beef. Drain vegetables. Mix all ingredients with 1 can water. Place ingredients in casserole dish (round). Put pie crust shell on top. Cook 25 to 30 minutes until crust is brown.
Cream together sugar, shortening and eggs. Dissolve cocoa in	hot water and add to creamed mixture. Mix baking soda and flour together. Add flour mixture and buttermilk to cream mixture, a little at a time. Mix thoroughly. Bake 25 to 30 minutes at 350°.
Dissolve Jell-O in 2 cups hot water. Add marshmallows to hot mixture. Stir until softened and partially dissolved. Add 7-Up. Add pineapple and bananas. Chill until firm, then spread Cool Whip on top.
Put egg whites, water, sugar and corn syrup in upper part of double boiler. Beat with electric mixer until thoroughly mixed. Place over rapidly boiling water. Beat constantly and cook 7 minutes or until frosting stands in peaks. Remove from heat and add vanilla. Beat until thick enough to spread. Good on chocolate or white cake.
In 1-quart saucepan, melt butter. Stir in onion, catsup, water, Worcestershire sauce, lemon peel, lemon juice, sugar and mustard. Simmer 5 minutes. Thread shrimp on skewers. Place shrimp in a shallow dish. Pour marinade over shrimp. Let stand at room temperature 1 hour or refrigerate overnight. Broil 4 to 5-inches from source of heat about 5 minutes on each side, brushing occasionally with marinade. Serve with hot rice and remaining marinade.
Line a 3-cup bowl with clear plastic wrap, set aside. In medium mixing bowl, combine all ingredients except crackers. Transfer mixture to the prepared bowl. Cover and refrigerate overnight ( or at least several hours). To serve, let stand at room temperature 30 minutes. Unmold pate onto serving plate. Remove plastic wrap. Serve with assorted crackers. Makes 2 1/2 cups.
Brown sausage in skillet in small amount of oil. Put sauerkraut in small roaster and add sausage & sugar. Bake at 350° for approximately 1/2 hour.
Combine chicken, celery, lemon juice, onion and salt. Chill well. Add mayonnaise, grapes, oranges and almonds to chicken mixture. Toss until well mixed. Place on lettuce leaves to serve.
Cook soup macaroni according to directions. Heat frozen peas and drain off butter. Dice all vegetables very small and add shrimp and cooked peas. Mix mayonnaise, sandwich spread and salt together. Add this to the shrimp/vegetable mixture. Toss good. This makes a lot! Fills a 4-quart bowl. May cut recipe in half. Chill and serve.
Place chops in casserole. Top with soup mix and pour in the salad dressing and water. Cover and bake at 350° for one hour.
Boil chicken and onions until tender meat can be removed from bones. While chicken cools, add beans, potatoes and okra to broth and cook for 45 minutes. Remove chicken from bones; remove skin and chop chicken into small pieces. Add to beans along with corn and tomato juice. (Amount of juice depends upon the amount of chicken broth you have.) Season and simmer for at least another hour, adding the soup during the last 15 or 20 minutes of cooking time. Freezes well.
Spoon flour into measuring cup and level off. Pour onto waxed paper. Add soda, salt and nutmeg to flour. Stir well to blend. Cream sugar, oleo and eggs thoroughly. Stir in milk. Add blended dry ingredients to creamed mixture. Stir in chips, dates and nuts. Mix well. Drop by slightly rounded tablespoonfuls, about 2-inches apart, onto ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Remove from baking sheet immediately. Cool on rack. Makes 3 1/2 dozen cookies. If using self-rising flour, omit soda and salt.
Place butter, chocolate and milk in top of double boiler over hot water. Cook until melted. Add vanilla. Beat in sugar gradually adding just enough to make mixture smooth and creamy, not crumbly. Stir in nuts. Press in an 8 x 8 x 2-inch pan and let cool. Enjoy! Makes 36.
In bowl, stir together first three ingredients. In large bowl, with mixer at medium speed, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate one hour. Shape into 1-inch balls. Place about 1 1/2-inches apart on ungreased cookie sheet. Flatten with lightly floured fork. Bake in 350° oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies. If desired, place a nut on top of each cookie before baking.
In large punch bowl, combine Peach Schnapps liqueur and orange juice; blend well. Add ice. Garnish with peach slices and orange slices. If desired, make an ice ring using the peach slices and orange slices.
Mix jellos as directed. When dissolved, then add other ingredients. Then pour in a large bowl and chill. Serve with Cool Whip, if desired.
Preheat pan. Add oil. Lightly brown ground meat. Add onions, celery, garlic and green pepper. Continue frying and stirring until onions are golden (about 15 minutes). Add tomatoes, chili powder, which has been mixed with cold water, salt, sugar and Worcestershire sauce. When boiling, cover and simmer about 1 hour. Add beans drained of excess liquid. Cook, uncovered, until well heated and chili is desired thickness.
In 1-quart saucepan, combine sugar, margarine, water and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 8 minutes). Boil 3 minutes. Remove from heat. Immediately add chocolate chips and beat until smooth. Stir in vanilla. Serve warm over ice cream or cake. Yields 1 1/2 cups.
Grill corn, turning frequently until marked lightly (about 8 minutes). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 of the corn, scallions, basil, rosemary, cilantro and red peppers. Pour into a bowl and add the rest of the grilled corn, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 Tbsp of canola oil over medium heat. Spoon in corn batter for size of corn cakes desired.