HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter, cream cheese, milk and sugar. Add beaten egg yolk. Sift together flour and baking powder. Add to creamed mixture and blend well. Refrigerate until dough is thoroughly chilled, 4 hours or overnight. Roll or pat out on a well-floured board to 1/4-inch thickness and cut with a cookie cutter into 2-inch rounds. Place on an ungreased cookie sheet and make a depression with thumb or spoon in center of each round. Fill centers with scant teaspoon Solo cherry filling. Bake at 400° for 10 to 15 minutes or until lightly browned. Sprinkle with confectioners sugar before serving. Makes approximately 36.
Sift together dry ingredients. Cut in egg and margarine. Sprinkle over fruit filling. Bake at 450° for 20 minutes or until brown on top. Serve warm or cold with dap of Cool Whip topping.
Blend seasoning mix with sour cream and let stand in refrigerator for several hours before serving. Serve with Fritos. This is a hot dip.
Fry bacon until crisp. Crumble. Slice potatoes on large piece of foil. Add salt and pepper, bacon, onion and cheese. Slice butter over top. Fold foil in drugstore fold. Seal ends well. Grill over coals for 1 hour, turning several times.
The noodles in this soup are fragile. You want to maintain the shape and color of them, so treat them kindly. Keep them separate and add them to the soup as you need it. Add 1 1/4 cups of cooked noodles to each quart of soup as needed. Float 3 to 4 slices of zucchini on top of bowl of soup and suggest that the customer sprinkle Parmesan cheese on top. Place the cheese nearby, so it will be convenient.
Mix ketchup, brown sugar and mustard. After 40 minutes of baking, pour this topping on loaf and continue to bake. Serves 8 to 10.
Mix corn meal, flour, salt and sugar. Add melted butter and buttermilk. Grease and flour 2 (9 5/8 x 5 1/2 x 2 3/4-inch) loaf pans. Pour mixture into loaf pans and smooth top. Bake in preheated oven at 450° for 10 minutes. Reduce heat to 375° and bake an additional 40 minutes, until golden brown. Cool before slicing. Serve toasted with butter. This can be sliced, wrapped and frozen. You can bake in tube pan, greased and floured, at 350° for one hour.
Mix punch and pineapple juice well. Place in refrigerator until chilled. When ready to serve, add cold ginger ale. Mix and serve. Makes 1 1/2 gallons.
Combine the flours, cinnamon, baking powder, ginger, nutmeg, soda and 1/4 teaspoon salt. In mixer bowl beat butter or margarine 30 seconds. Add sugar and honey; beat until well blended. Add eggs and vanilla; beat well. Stir in milk. Add dry ingredients to beaten mixture. Beat well. Fold in dates, cherries and nuts. Drop dough from a teaspoon 2 inches apart onto greased cookie sheet. Top each with a pecan half or candied cherry, if desired. Bake in a 375° oven for 8 to 10 minutes. Remove from pan. Cool on rack. Makes 48.
Mix flour, soda, baking powder and salt. Add sugar to shortening. Mix well. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in a 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 30 minutes. Cool in pan. Cut into bars.
Mix together soups, milk and mushrooms. Set aside 1/2 cup of soup mixture. Mix rice and thawed vegetables with remaining soup mixture and pour into 9 x 13-inch pan. Place chicken pieces on top of rice. Pour remaining soup over the chicken. Sprinkle with paprika. Cover tightly with foil. Bake in a 375° oven for 1 1/4 to 1 1/2 hours.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Serve with assorted vegetable dippers or potato chips.
Preheat oven to 350°. Combine the topping until crumbly. Sprinkle over the potatoes. Bake for 30 to 40 minutes. (I have used different nuts and sometimes put some topping on the bottom of the pan since I love the coconut and nuts.)
Prepare four individual bowls with the following: (1) melted butter, (2) flour and seasoning salt, (3) eggs and water, (4) bread crumbs and cheese. Dip chicken in each bowl. Fit a rack in 13 x 9-inch shallow baking dish. "Pam" and put breasts on rack and bake at 350° for 45 minutes. Put under broiler for a few minutes to brown.
Melt first 3 ingredients over low. Stir in next 2 ingredients and drop onto greased paper.
Place cleaned chicken breasts in 13 x 9-inch glass baking dish. Place 1 slice Swiss cheese on each. Mix soup together and add milk to get a thinner consistency. Pour over chicken. Top with stuffing. Bake at 350° for 50 to 60 minutes.
Mix dry ingredients. Beat egg yolks with milk. Add to dry ingredients. Cook in double boiler until thickened, stirring constantly. Remove and let cool. Add butter and vanilla. Top with your favorite meringue recipe.
Mix lemon jello and water; drain pineapple and heat juice to boil. Add marshmallows; stir until dissolved. Cool and add to lemon jello. Mix softened cream cheese until smooth; add crushed pineapple. Add to lemon mixture. Whip the cream and fold into lemon mixture. Put in large glass oblong pan and refrigerate. Dissolve raspberry jello and water. Add 2 packages of almost thawed raspberries and carefully pour or spoon over lemon jello mixture and return to refrigerator. Enjoy!
Butter 2-quart baking dish. Cover the bottom with 1/3 of plain saltines. Add a layer of half the oysters, and season with salt, pepper and 1/8 teaspoon nutmeg. Add 1/4 cup oyster liquor and 1/3 cup cream. Add another 1/3 of the cracker crumbs and dot with butter. Add the remaining oysters, the seasonings and finally the remaining plain cracker crumbs. Top with the buttered crushed saltines, the remaining 1/4 cup oyster liquor and 1/3 cup heavy cream. Sprinkle with salt and pepper. Dash Tabasco over all. Bake in a 375° oven for 20 to 25 minutes or until brown on top.
Mix all ingredients together. Drop by teaspoon into 1-inch deep hot oil; fry until golden brown.
Mix Kool-Aid, jello, sugar and boiling water until dissolved. Add cold water and mix. Pour into molds and freeze.
Cream margarine and sugar and add beaten eggs, vanilla and vinegar. Mix thoroughly. Fold in nuts, raisins and coconut. Pour into an 8-inch unbaked pie shell. Bake at 350° for 40 to 45 minutes or until knife comes out clean.
Slice meat thin, while frozen, or have it sliced at deli. Soak in solution of remaining ingredients for 24 hours; then bake at low temperature (275° to 300°) for 24 hours or place in dehydrator.
Combine chocolate wafer crumbs and 1/3 c. melted butter, mixing well. Press into bottom and up sides of ungreased 9-inch pie pan. Bake at 350° for 6-8 minutes.
Wash and quarter apples, cutting out the cores. (The more applesauce you want the more apples you need.) Place apples (still in skins) in large pot with a little bit of water to add moisture. Cook over medium heat with lid on, until apples are soft and mushy. (Do not scorch. You may have to lower the heat.)
Put all ingredients in a casserole; do not brown meat. Stir all ingredients thoroughly. Cover; bake at 250° for 4 hours. Do not lift cover until done. Serves 4. Double recipe serves 6 to 7.
Mix well cake mix, egg and margarine. Pat down in a 9 x 13-inch pan. Mix cream cheese, eggs, powdered sugar and vanilla. Pour over cake mixture. Top with chopped pecans. Cook at 325° for 40 minutes.
Bake pie crust in dish as directed. Mix remaining ingredients. Pour into crust. Bake 35 to 45 minutes at 325°.
Cream butter and add sugar gradually. Add egg, melted baking chocolate and vanilla. Add flour, salt and nuts. Beat well. Drop from tip of spoon 1-inch apart onto greased baking sheet. Garnish each with walnut halve. Bake in moderate oven at 350° for 10 minutes. Yields 2 dozen wheels.
Fry bacon until it just begins to brown and transfer into large casserole dish. Season flour with salt and pepper to taste. Place the pork chops in a bag with seasoned flour and shake to coat. Brown pork chops in the bacon fat. Drain on paper towel. Add brown sugar and garlic to skillet; cook, stirring for about 3 minutes. Add the sauerkraut, berries and peppercorns. Heat thoroughly. Transfer it to the casserole dish and mix with the bacon. Lay the pork chops on top. Pour the beer and chicken stock over the pork chops. Bake at 350° for 45 to 55 minutes or until very tender. Serves 6.
Place the olive oil in a saucepan and brown the ground beef. Place chopped onion, crushed red pepper, garlic powder and salt in the pan. Place a lid on the pan and allow it to simmer for 20 minutes. Pour in the can of sauce, water, parsley, basil and kidney beans and allow to simmer for another 15 minutes. Enjoy the chili on top of a bowl of rice and a loaf of Italian bread.
Heat oven to 325°. Cook broccoli and drain. Put into a buttered baking dish. Cover with Cheddar cheese. Crumble crackers on top of the cheese. (Make sure your crackers are finely crumbled.) Pour melted butter over crackers. Beat eggs and milk together. Pour over the top of crackers. Bake for 30 minutes until it has a brown crust on top. Let stand for 10 minutes.
Dissolve bouillon cubes in water. Melt butter in a large saucepan; add onions and cook 3 to 5 minutes or until transparent. Add potatoes, bouillon and seasoning to onions. Cover and simmer 20 to 25 minutes. Put mixture, half at a time, in blender and blend until smooth. Transfer to pan and continue with rest of mixture. Add milk and heat thoroughly. Garnish with parsley.
Mix all ingredients. Pour into unbaked pie crust. Bake 10 minutes in hot oven (425°). Reduce heat and bake 45 minutes in slow oven (350°).
Mix flour, salt and pepper. Roll the dove breast in mixture, brown in oil and drain, then cover with water. Add vegetables and simmer for 30 minutes. Put in casserole dish. Top with biscuits. Spread with butter. Place in preheated oven at 400°. Bake until biscuits are brown.
Mix all ingredients until well blended. Store in an airtight container. To use, place 2 rounded teaspoonfuls in a cup of boiling water. Makes a nice Christmas gift.
Bring to a boil milk and sugar for 3 minutes. Remove from heat. Add peanut butter, marshmallow and vanilla. Mix until smooth. Pour into buttered dish. Refrigerate until hard.
Saute vegetables and seasonings in oil until soft. Add broth, water and brown gravy mix. Cook one hour on simmer. Add meat; heat thoroughly. Serve over cooked rice. Makes about 3 quarts.
Melt butter and lightly brown onion and baco chips. Add corn and heat. Add milk and potatoes. Add seasonings and cheese. Heat until cheese is stringy. Makes 2 1/2 quarts. Serve with Buttermilk Biscuits.
Mix together hamburger, soup mix, egg, 1/2 of tomato sauce and bread (oatmeal). When using bread, tear into small pieces. Form into pan, 9 x 9-inch or loaf pan. Pour remaining tomato sauce on top. Bake at 375° for 50 to 60 minutes.
In medium bowl, beat cream cheese with fork until smooth. Stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Shape into ball. Roll in remaining nuts. Wrap in plastic wrap. Refrigerate until well chilled, overnight. May garnish with pineapple slices and cherries. May be frozen.
Arrange lettuce in bottom of trifle bowl. In order and in layers, add cucumbers, celery, peppers, onions and peas. Do not toss; leave in layers. Spread mayonnaise evenly over layers of peas. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad dressing before serving. Makes 10 to 12 servings.
Cream butter, confectioners sugar and vanilla. With a spoon, blend in flour. Add nuts; shape into 3/4-inch balls, rolling in palm of hand. Place 1/2-inch apart on ungreased baking sheets. Bake in preheated 300° oven for 25 to 30 minutes or until cookies are creamy color. Remove to rack until just warm. Roll in a little confectioners sugar. Cool entirely and roll again in confectioners sugar. Makes 3 1/2 dozen. Store in tightly covered container.
Cream together at slow speed 1 cup sugar, 1 egg, 1 cup applesauce, 1/2 cup shortening. Add at medium speed 1 3/4 cup self-rising flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves. Stir into batter 1 cup chopped nuts and 1 cup raisins. Bake cake 30 minutes at 350°. Bake cupcakes 20 minutes at 350°.
Cook first 4 ingredients, stirring constantly until a soft ball forms when dropped in cold water. Add 1/3 cup butter and let cool. When candy is lukewarm, beat and stir in pecans. Continue to stir until candy will hold its shape when dropped from teaspoon on waxed paper. Makes 36 patties.
In a large skillet, melt butter or margarine. Add chicken. Cook until no longer pink. Add pasta, vegetables and water. Cover and cook over medium heat 7 to 9 minutes until veggies are tender, stirring occasionally. Stir in sour cream. Heat thoroughly. Yields 4 servings.
Prepare pasta according to package directions. Drain. In large pan, heat butter and cream on low heat. Do not boil. Add pasta, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately. Makes 6 to 8 servings.
Pour peas into buttered baking dish. Sprinkle with salt and pepper. Add milk; cover with cheese. Broil under moderate heat until very lightly browned. Garnish with paprika. Serve hot. Makes 8 servings.
Mix first 6 ingredients. Make 4 indentations in mixture. Break eggs (one for each indentation). Cover and cook 5 minutes. Sprinkle 8 ounces of Cheddar cheese over all; cook 1 minute, covered. Serve with hot biscuits and jelly. Recipe can be halved for 2 servings.
Cook macaroni; do not overcook. Heat oil in skillet. Saute onion and green pepper until limp; do not brown. Remove from skillet (use small bowl). Place hamburg in skillet and simmer just until meat turns color. Break up chunks and turn frequently. Add sauteed vegetables, tomatoes, salt and chili powder. Simmer to blend all ingredients.
Cook beans in soda water for 5 minutes. Drain and continue as for baked beans until done.
Combine sugar, milk and soda. Cook until forms ball in cold water. Remove from heat and add butter and nuts. Beat until creamy and will hold shape. Drop on buttered paper.
Mix dry ingredients together. Add milk, beaten egg yolks and butter. Cook until thick, stirring constantly. Add vanilla.
In a large mixing bowl, mix together all ingredients until well blended. Lightly brush bottom of loaf or baking pan with olive oil. Spread and pat meat loaf mixture in pan; form a rounded loaf at top. Bake in a 350° oven for approximately 1 hour.
Place rhubarb in unbaked pie shell. Beat egg slightly. Add sour cream, sugar, cornstarch and cinnamon. Pour over rhubarb. Bake at 425° for 10 minutes. Reduce heat to 325°. Continue baking for about 40 minutes until knife inserted midway between edge and center of pie comes out clean. Makes 6 servings.
Combine water, yeast and sugar. Stir until dissolved. Add salt and 2 cups of flour. Beat for 2 minutes; add eggs and shortening. Beat for 1 minute. Blend in rest of flour. Cover and let rise in warm place for 20 minutes, then roll out and make rolls. Let rise again, then bake in 325° oven for 12 to 15 minutes or until golden brown on top.
In a mixing bowl, beat together cottage cheese, ham, parsley, onion and pepper. Cover and chill. Makes 2 cups.
Boil to 230° or spins a thread. Stir until begins to sugar. Add the pecans and pour into buttered pans. Break apart when thoroughly cold and hardened.
Melt chips and peanut butter. Remove from heat and add nuts and marshmallows. Mix well. Spread in greased 9 x 13-inch pan and chill well.
Mix dry ingredients and then wet ingredients together. Makes 2 (8 1/2 x 4 1/2) loaf pans. Bake at 325 degrees for 1 hour.
Mix all ingredients together, except hard-boiled eggs. Put half of mixture in well buttered large casserole. Sprinkle hard-boiled eggs on top. Add other half of mixture. Cover and refrigerate for at least 24 hours. Remove from refrigerator; sprinkle crumbs if you like over top and bake 1 hour at 350°. Remove from oven and let set 10 minutes before serving. Serves about 8 people.
Warm in double boiler. Sprinkle gelatin into cup of water. Let stand for 5 minutes. Add to cream mixture. Heat until gelatin dissolves. Place pot in refrigerator until thickened slightly (2 hours or more). Add vanilla to sour cream and add to cooked mixture. Pour into dessert glasses. Top with thawed raspberries and juice.
Rinse beans and put in crock-pot. Cover with ample water, allowing for beans to expand and leaving room for other ingredients. Soak overnight. Add onion, chorizos, ham hock, oil, tomato sauce, bouillon, paprika, salt and garlic. Slow cook all day. Stir occasionally; add water, depending on desired consistency. Ready to eat the next day.
Cook onion and hamburg; add carrots. Mix 2 cups water and gravy before adding to mix. Combine hamburg mix and rice. Put in casserole dish. Bake at 350° for 30 minutes. Put on cheese and bake 10 more minutes.
Beat eggs until frothy. Add cream of tartar and beat until stiff. Add sugar and fold in saltines and nuts. Put in greased 7-inch pan. Bake at 350° for 25 to 30 minutes or until light brown; cool. Then put on cherry pie filling and refrigerate overnight. Serve with Cool Whip.
Mix sugar and oil together. Add eggs and stir all remaining ingredients together. Place in a bread pan and bake at 350° for 1 hour. You may add 1 cup of nuts (optional).
Combine flour and milk. Add melted butter or margarine, beat in eggs and sugar. Beat until smooth. Bake in very hot skillet. Serve with apricot or blackberry jam. Top with whipped cream.
Slice the lemons, rind and all, tissue paper thin. Add sugar and let stand overnight. Beat the eggs until creamy smooth and light color. Add to sugar and lemon mixture. Combine well. Pour into pie shell. Cover with pricked top pie crust. Bake in preheated 450° oven for 15 minutes and 45 minutes at 400°.
Cream butter, shortening and 1/2 cup powdered sugar in a large bowl. Stir in vanilla and almond extract. Mix in flour, pecans and salt. Stir until smooth. Chill until firm, 1 hour.
Dredge chicken in flour and salt and pepper. Put in casserole or baking dish. Pour sour cream, soup and mushrooms over. Bake 1 to 1 1/2 hours at 375° to 400°.
In a medium size bowl, mash avocados. Mix sour cream, garlic powder, salt, lemon or lime juice, green chiles and Tabasco sauce. Stir in onion and tomato; mix well. May be refrigerated up to 2 days.
Beat first 3 ingredients together, then beat in the rest of ingredients. Beat egg whites until stiff. Fold this in batter until smooth. Bake in hot waffle iron.
Cook macaroni as directed. In saucepan, melt butter and blend in flour. Stir in milk and cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and fold in cheese. In a 2-quart casserole, combine cooked macaroni with cheese sauce. Bake in 375° oven for 15 minutes.
Combine sugar and cornstarch in a small saucepan; stir in the water. Cook until clear and thickened, stirring constantly. Remove from heat. Add remaining ingredients; stir until the butter is melted. Serve hot.
Place ground beef in a 9 x 15-inch baking dish. Slice onion thin and press into top of meat. Add Tater Tots on top of meat and onion.
Make dough and form into egg shaped rolls. Bake on ungreased cookie sheet at 275° for 45 to 60 minutes. When done, roll in powdered sugar. Use extra sugar for rolling if needed.
Scald milk and stir thoroughly and slowly into well beaten eggs, 1 cup of sugar, salt and flour. Cook in double boiler, stirring constantly, until mixture thickens. Remove from fire and when cold, fold in cream, whipped stiff. When partially frozen, stir in, thoroughly, the strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar. Freeze.
Prepare muffin mix by directions on box. Bake and crumble in bowl when cool. Mix remaining ingredients in bowls. Pour over crumbled bread. Chill. Best if prepared the day before you serve.
Mix all ingredients in blender for 7 minutes and pour into 9 or 10-inch pie dish or quiche pan. Bake in preheated oven at 325° for 1 hour. Serve chilled with berries or chocolate sauce. Excellent! Can use light cream cheese if desired.
Mix Chianti, water, chili powder, salt, oregano, cumin, fennel seed, sage, mint leaves, steak sauce and chocolate syrup; mix well. Brown meat, onions and garlic. Drain fat and add peppers, juice from kidney beans, tomatoes, pepperoni, shallots and seasonings. Bring to a boil. Lower heat and simmer, covered, for 45 minutes. Stir in kidney beans and simmer for another 15 minutes.
Mix and melt marshmallow and milk in a double boiler over low heat. In graham cracker crumbs (rolled fine), put cherries, nuts and raisins in large bowl and mix well. Pour milk and marshmallows over crumbs. Mix real good. Pack back in the cracker box and put in the refrigerator for a week. Can also be packed in a loaf pan.
Steam broccoli for 5 minutes. Saute onions and mushrooms in butter until tender. Combine mushroom mixture, broccoli and water chestnuts. Set aside. Combine processed cheese and soup; cook over low heat, stirring until cheese melts. Pour over broccoli mixture; stir in garlic salt and pepper. Bake in a greased 2-quart casserole, covered, for 25 minutes at 350°. Sprinkle with Cheddar cheese and bake an additional 5 minutes, uncovered.
Brown hamburger; drain and dump into crock-pot. Brown bacon and onions; drain and dump into crock-pot. Add remaining ingredients and stir well. Cover and cook on low 4 to 6 hours.
Melt margarine in square Pyrex-type pan. Mix together sugar, flour, milk, baking powder and salt. Pour into melted margarine. Do not stir. Sprinkle any fresh fruit on top. Do not stir. Bake 1 hour at 350°. Serves 4 to 6.
Mix graham cracker crumbs, brown sugar and melted butter. Mix next 4 ingredients. Spread cracker crumb mixture in 9-inch baking pan, then pour other mixture in this pie shell. Bake at 350° for 20 minutes. Let cool and add can of cherry or blueberry pie mix. Let cool in refrigerator and top with Cool Whip.
Blend butter and sugar. Add all other ingredients. Form small balls. Press thumb in center of each ball and fill with jelly or candied fruit.
Mix Jell-O according to directions on package and add pineapple, bananas and marshmallows. Pour into 13 x 9-inch pan and let set until firm in refrigerator. Cook sugar, egg, flour and pineapple juice until thick. Add margarine and cool. Add topping to Cool Whip. Spread over Jell-O mix and let set.
Blend all ingredients in blender at high speed until thick and foamy, about 30 seconds. Pour into glasses. If desired, other fruits may be substituted for strawberries. Makes 2 servings.
Preheat oven to 250°. Grease large roasting pan. Pour popped corn and peanuts in pan. In saucepan on top of stove, melt margarine. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake 1 hour; stir every 15 minutes. Cool completely. Break apart. Store covered.
Combine the brown sugar and pecans; set aside. Combine all other ingredients and beat 2 to 3 minutes. Pour 1/3 batter in greased 9 x 13-inch pan. Sprinkle with 1/3 of brown sugar mixture. Pour remaining batter on this and sprinkle with remaining brown sugar. Bake at 350° for 40 to 45 minutes.
Take labels off the sweetened condensed milk and place unopened in a Dutch oven (a big pot with a lid). Fill almost full with water and boil cans slowly for 3 hours, uncovered. As the water evaporates, keep adding more hot water so the cans remain covered the entire time. After 3 hours, carefully remove from water and put them in the refrigerator to cool. Open cans and slide out of can. Set aside.
Brown and drain hamburger. In large bowl, combine hamburger with lettuce, beans, cheese, onion, tomatoes and avocado. Cool. Just before serving add chips and dressing. Toss well.
With a blender or fork, mix first 4 ingredients. In separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all is moistened. With hands, mold dough into a ball. Chill at least 15 minutes before rolling. Dough can be left in refrigerator for 3 days, or frozen until ready to use. Makes about 4 (9-inch) crusts.
Lightly grease a medium baking dish. Heat olive oil in medium saucepan over medium heat, and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat, mix in tomatoes, basil, salt and pepper.