HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set cream cheese out until soft. Add the rest of the ingredients and beat until well mixed. Set in refrigerator at least 1 hour. Roll into rolls. Makes 2. Then roll in crushed pecans and wrap in Saran Wrap.
Mix the first 5 ingredients with a spoon (can be put in a shaker). Do not pour over the salad mixture until just before serving.
Place biscuit mix, rolled oats, sugar, salt and baking powder in large bowl of electric mixer. Using kitchen shears, snip apricots in thin pieces (or chop fine with knife). Add apricots and nuts to dry mixture; toss until well coated. In small bowl of electric mixer, beat the egg. Add milk; beat until blended. Blend egg-milk mixture with the dry ingredients at medium speed; beat on high speed for 30 seconds. Turn batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes. Yields 1 loaf.
In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting veggies aside. In a skillet, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in the cooked veggies. Add 1 cup of more of reserved cooking liquid until soup is the desired consistency. Yields 8 to 10 servings (about 2 1/2 quarts).
Prepare 1/2 recipe of "Deluxe Rolls". When dough is light, turn out on board and roll into a rectangle 1/4-inch thick and about 8-inches wide. Brush with melted butter.
Saute onion in butter in a large pot. Add water and bouillon. Bring to a boil and add broccoli and egg noodles. Cook 20 minutes. Then add cheese and melt. Simmer 5 minutes.
In saucepan, melt butter. Add flour, salt and pepper. Cook and stir until a thick paste forms. Gradually add milk. Cook and stir until mixture begins to thicken. Add cheese. Cook and stir until cheese is melted. Place potatoes in 13 x 9 x 2-inch baking dish. Pour sauce over potatoes. Bake uncovered at 350° about 1 hour. Makes 8 to 10 servings. Good and easy!
Peel and core apples; coarsely chop and measure 1 3/4 cups into large bowl. Add sugar; let stand 10 minutes. Sift flour; measure. Add soda, salt, cinnamon, nutmeg and allspice. Sift again. Blend melted butter and egg into apple mixture. Add flour, stirring until just blended. Fold in raisins and nuts. Pour into greased pan (8-inch square). Bake at 350° for 50 to 55 minutes. Cool 10 minutes. Remove from pan. Cool thoroughly on rack. Sprinkle with powdered sugar.
Cook sugar, corn syrup and peanut butter together until sugar melts. Pour over cereal. Mix and pour into a 9 x 13 pan. Melt chocolate chips and butterscotch chips. Pour over the top. Chill for 1 hour before serving.
Cook macaroni according to directions on box; drain. In greased casserole dish, arrange layer of macaroni. Sprinkle with salt and pepper. Put pats of margarine in corners of casserole. Sprinkle layer with Parmesan cheese. Next, add layer of tomatoes, broken in pieces. Cover with layer of shredded sharp cheese. Sprinkle layer with bread crumbs. Repeat process, starting with macaroni again and ending with bread crumbs, until ingredients are finished. Pour juice from tomatoes in corners of casserole. Bake at 350° for 45 to 55 minutes. Cool 10 minutes before serving.
Boil syrup, sugar, cream of tartar and vinegar to soft ball stage. Add butter and baking soda. Pour over freshly popped corn; cool and shape into 15 balls.
Preheat oven to 350°. Spray an 8-inch baking dish or pie plate with nonstick spray. Set aside.
Melt Hershey bars. Mix in Cool Whip. While chocolate is still hot, pour into graham crust and chill. This is rich, but good.
Mix all ingredients and marinate in refrigerator 3 or 4 days. Turn the plastic bag every day, or turn the chicken wings in the marinade. Bake, uncovered, in shallow baking pan for 30 minutes at 350°.
Put meat in crock-pot and stir in flour; add peppers, onions, salt, pepper, tomatoes and mushrooms. Cook four hours on high or 7 hours on low.
Dry apricot halves on paper toweling until as dry as possible. Beat egg with milk; stir in the melted Crisco. Combine the flour, granulated sugar, baking powder and salt; add to egg mixture and stir just until mixed. Dip apricots in batter. Fry a few at a time in Crisco heated to 365° until fritters are brown, about 4 minutes, turning once. (Do not use the frying basket.) Drain on paper toweling. Roll in confectioners sugar. Serve warm.
Mix all ingredients except coconut in a large bowl. (Best to mix by hand.) Shape dough into teaspoon size balls and roll in coconut.
Follow directions on box except reduce water to 1/2 cup. Pour into 9 x 13-inch pan and top with 1 can cherry pie filling. Bake in a 350° oven for 45 minutes.
Mix together. Spoon onto foil covered sheet. Bake at 325°. Time depends on size. Let cool 3 to 4 minutes before removing from foil.
Beat eggs and sugar until light and fluffy. Melt butter in hot milk. Add flour and baking powder to egg mixture and fold while adding milk with melted butter. Pour into ungreased pan and bake at 325° for 30 minutes.
Cream the butter with melted chocolate. Add sugar and beat well. Add eggs one at a time. Beat after each addition. Add vanilla and salt. Fold in flour and chopped pecans. Bake in shallow 12 x 8-inch pan at 350° for 25 to 30 minutes.
Preheat oven to 325°. Gradually stir grits into briskly boiling salted water. Return to boil. Reduce heat to low. Cover and cook grits for 15 or 20 minutes or until grits are thick. Stir often while cooking. Add butter, cheese, milk and eggs. Stir grits until butter and cheese are melted. Pour into greased 2 1/2-quart casserole dish. Bake, uncovered, for about 1 hour. Serves 10 to 12.
Soften gelatin in cold water. In double boiler, combine remaining ingredients. Cook over boiling water until mixture thickens, stirring constantly. Add 1 1/2 teaspoons cornstarch to gelatin in water and mix until gelatin dissolves. Remove from heat and cool. Beat 4 egg whites until stiff; add 1/2 cup sugar. Fold gelatin mixture into egg whites. Pour into baked pastry shell; chill until firm. Top with whipped cream.
Cream sugar and shortening. Add eggs; beat well. Add pulp; beat. Add all dry ingredients (except soda) sifted together. Add soda, dissolved in warm water, and lemon juice. Bake in a 325° oven for about 1 1/2 hours. Cool in pan.
Blend soup with water. Combine all other ingredients. (Save a few noodles for top.) Bake at 350° for 25 minutes. Serves 4 to 5.
Soak liver in hot water. Fry bacon and reserve drippings to brown liver in. Remove liver from hot water and sprinkle with m.s.g. Roll in flour and brown in bacon drippings. Slice onion and bring to boil in the water. Remove liver from skillet. Add 2/3 tablespoon flour, salt and pepper and brown as to make gravy. Use the water from the onions to make gravy. Put liver and onions in the gravy and cover; cook on low heat about 30 minutes until very tender.
Open can of apples and spread them in a square or round pan. Sprinkle cinnamon and nutmeg on apples, as much as desired. Melt margarine on the stove in a pot. Remove from heat. Stir in flour and sugar with a fork. Ingredients in pot should be crumbly. With a fork, put crumbs over apples all over top, then sprinkle more cinnamon. Put in oven on 350° for about 45 minutes.
Mix all ingredients together and shape into ring in a 9 x 13-inch pan. Bake at 350° for 1 hour. Fill center with scrambled eggs, if desired. Garnish with parsley and crabapples. Serves 12.
Mix by hand. Do not overmix. Add 1/2 to 1 cup chopped nuts. Bake in tube pan at 350° for 1 hour.
Make a brine of salt and water. Put in squash, onions and peppers. Let stand for 1 to 2 hours. Drain, rinse and drain well.
Combine the first six ingredients; mix well and shape into one-inch balls. Brown meatballs in a large skillet with hot oil until lightly browned; drain meatballs in a colander sitting on a dish and discard drippings. Combine chili sauce and grape jelly in skillet; cook over medium heat until jelly has melted. Stir occasionally to keep from burning or sticking. Add meatballs and simmer for 10 to 20 minutes; transfer sauce and meatballs to a crock-pot or chafing dish to keep warm.
Drain pineapple; reserve juice. Add water to juice to make 1 cup of liquid. Dissolve gelatin and sugar in 1 cup hot water. Add juice mixture to gelatin mixture. Add lemon juice. Chill until partially set. Add fruit and nuts. Chill in a 5-cup mold overnight.
Mix together cream cheese, sour cream, 1 tablespoon sugar and vanilla. Mix together 1/2 cup sugar, cornstarch, water, orange juice, lemon juice and salt. Cook over medium heat, bring to boil for 1 minute.
Mix all ingredients. (Hint: Can pour boiling water over dried beef, let stand a minute then drain. This tones down the salt in the dried beef.) Let set in fridge for at least an hour. Cube rye bread and dip in mixture.
Combine first 5 ingredients, mixing well; cut in butter with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 8 to 10 times. Roll dough to 1/4-inch thickness; cut with biscuit cutter. Place on ungreased cookie sheet. Bake at 425° for 10 minutes or until golden. Yields 1 dozen.
Mix all ingredients. Freeze. Will keep indefinitely. Remove from freezer 15 minutes before serving so it will be slushy. Makes fifteen 1/2-cup servings.
Cook hamburger meat until brown. Drain off grease. Stir in all ingredients in a separate pot. Simmer for 30 minutes.
Crush cookies in blender, reserving 1/8 cup. Melt butter; pour over cookies. Mix well. Press onto bottom of 13 x 9-inch pan. Chill between layers. Whip together cream cheese and sugar until creamy. Fold in 1/2 the Cool Whip. Spread over crust. Prepare pudding with milk; spread over cream cheese mixture. Chill 3 to 5 minutes until firm. Spread remaining Cool Whip over pudding. Sprinkle with remaining cookie crumbs.
Cream oleo and sugar. Add eggs. Sift flour and add alternately with buttermilk plus soda.
Pour cream in a jar; cover top with plastic wrap and seal with the lid. Sit in the floor and shake, shake, shake. Pass the jar when tired! Discuss the changes you see as you shake! The butter will form a mass separate from the skim milk. Pour contents into colander; drain. Place butter on plate. Add salt, if wanted, and enjoy!
In small deep pan, spread cooked Stove Top stuffing. Spread chicken chunks and add cheese on top. Mix eggs and milk; pour on top. Bake 1 hour at 350°. Do not cover.
Mix cranberries with 1/4 cup of the sugar and put aside. Put orange through the food chopper. Put juice and rind in measuring cup and fill with boiling water to make 1 cup. Add the butter, egg and sifted dry ingredients; mix well. Fold in nuts and cranberries; pour batter into a well-greased pan. Bake for 1 hour at 350°. Cool on rack.
Melt oleo; add steak, onions, carrots and seasonings. Cook until meat is tender. Cook rice. Add to meat mixture.
Drain peaches; reserve syrup. Stud peaches with cloves. Place peaches and cinnamon sticks in bottom of ring mold. Fill with apple juice (3 cups) and freeze. In punch bowl, combine peach syrup and remaining ingredients. Float ice ring. Makes 14 cups.
Rinse meat under cold running water and pat dry with paper towels. Put garlic cloves, oregano, peppercorns and salt in a mortar. Pound with a pestel until crushed. Add olive oil and vinegar; mix thoroughly. Rub seasoning into the steaks. Dip each slice in the eggs, then coat with bread crumbs, pressing crumbs into both sides with heel of hand. Heat oil in a large skillet, frying pan or deep fryer and fry until golden brown (about 4 to 5 minutes, depending upon thickness). Drain on absorbent paper towels.
Prepare the night before: Layer bread, 2 slices deep in a buttered 9 x 13 baking dish. Beat eggs with next 5 ingredients. Pour over bread and dot with butter. Cover and refrigerate overnight. Bake for 45 minutes at 350 degrees.
Prepare cake mix as directed on box. Bake until done in a greased jelly roll pan (11 x 16-inch); set aside. Blend instant pudding with milk, then blend in cream cheese and Cool Whip. When cake is cool, spread this mixture over it. Next, top with the pineapple, then the coconut and, finally, the nuts. Serve at once, or put into fridge until ready to serve.
Combine above ingredients in blender or food processor. Refrigerate to chill and combine flavors.
In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving.
Combine sugar and evaporated milk in heavy saucepan. Bring to boil, stirring constantly. Reduce heat and simmer 6 minutes without stirring. Remove from heat and add chocolate, stirring until blended. Add butter and vanilla and stir. Refrigerate until mixture begins to thicken, about 30 minutes. Beat chocolate mixture until thick and creamy. Fold into whipped cream. Chill until spreadable. Makes 3 1/3 cups, enough to frost one 2 layer cake.
Let sherbet soften for 15 minutes. Scoop into punch bowl and pour cold ginger ale over it.
Combine cheese and butter until well blended. Add flour and mix. Add cereal and mix until mixture holds together. Pinch off 2 teaspoons and roll into balls. Sprinkle with paprika and place balls on ungreased baking sheet 2-inches apart. Bake at 400° for 12 to 15 minutes. Makes 25.
Preheat oven to 350°. Spray baking sheet lightly with vegetable cooking spray. Mix sugar, margarine, egg substitute, vanilla and cinnamon. Blend in oats, then add no fat biscuit mix. Drop by tablespoonfuls onto plate with cinnamon/sugar mix; roll dough balls in cinnamon/sugar mix. Place dough balls on prepared pan. Bake 10 to 12 minutes.
Mix turkey, mixed vegetables and seasonings. Put in pie crust and cover with pie crust. Slit with knife. Bake at 350° for 30 minutes.
Boil hominy, chilies and butter together until almost all liquid is gone. Add cheese and sour cream. Bake in greased casserole at 350° until heated through.
Let margarine and cheese come to room temperature until very soft and fluffy. Add all ingredients and mix well. Roll into tiny balls and flatten with fork. Bake at 325° for 20 minutes. Don't let them get too brown. Makes 90 wafers.
Soften cream cheese with milk. Beat until smooth. Add pineapple, lemon juice & mix well. Fold in Cool Whip, and put into pie crusts and chill.
Combine all ingredients and mix well. Refrigerate. Serve with fajitas, chips, egg dishes.
Combine all ingredients and beat hard to blend. Drizzle over top of cake. This icing adds flavor and helps to retain moisture.
Place quartered potatoes in a large saucepan; add water to cover. Heat to boiling. Reduce heat and simmer over medium heat for 25 to 30 minutes or until potatoes are tender. Drain water, mash potatoes and allow to cool. Saute chopped onions in olive oil until clear. Add onions, cracker or bread crumbs, salt and pepper to potatoes and remash them. Coat a cookie sheet with a nonstick vegetable cooking spray. Roll mixture into balls with your hands and place the balls on the cookie sheet. Brush them with beaten egg yolks. Bake until crusty brown, about 45 minutes in a 400° oven. Serve as appetizer side dish, snack or even with brunch. Yield: about 24 large or 72 small puffs.
In 13 x 9-inch baking pan, spread 1 cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, until heated. In 8-inch skillet over medium heat in 1/2-inch hot oil, fry 1 tortilla a few seconds on each side until soft. Along center of tortilla, spread 1/4 cup chicken mixture; fold and place seam side down, in sour cream pan. Repeat. Preheat oven to 450°. Spread enchiladas with remaining sour cream, then top with cheese. Bake 8 minutes, until cheese is melted.
Cream butter and sugar; add eggs. Add dry ingredients alternately with juice from fruit. Last add fruit, pecans and raisins. Bake in one 10-inch tube pan or two loaf pans for 1 hour at 350°. Serves 12.
Wash peppers; remove stem ends, seeds and membrane. Cook for 5 minutes in 1 cup salty boiling water. Drain; brown beef and onion, stirring with fork. Add other ingredients (except bread crumbs). Mix well. Fill peppers with meat mixture. Top with bread crumbs. Bake in moderate oven (350°) for 30 minutes.
Place all ingredients in a blender. Add an amount of crushed ice to fill blender. Use high button. Serve in frosty glasses!
Layer 1 can of asparagus, 3 sliced hard-boiled eggs and 1/2 can of cream of mushroom soup. Do that twice. Crumble 6 to 8 Ritz crackers for a top layer. Bake at 350° for 30 minutes.
Combine the ingredients, mix well! Drop from a teaspoon 1 inch apart on greased cookie sheet. Bake at 350° for 8 to 10 minutes or lightly browned. Remove at once or they will stick. Makes about 30.
Cook the fruit and water for 3 minutes. Cool. Add balance of ingredients. Drop on lightly greased cookie sheet. Bake 10 to 12 minutes at 350°.
Brown beef; drain. Mix with spices, cook 30 minutes. Remove bay leaves. Cook noodles as directed on box. Rinse with cold water. Grease large 13 x 9-inch pan. Alternate layers of noodles, meat sauce and cheese, ending with noodles. Cover pan with aluminum foil. Bake at 350° for 1 hour.
Preheat oven to 350°. Line baking sheet (14 x 16-inch) with aluminum foil. Place graham crackers tightly on sheet pan. Melt butter and oleo. Add sugar; boil for 3 minutes, constantly stirring. Pour over crackers and spread. Sprinkle chopped pecans over that. Bake for 10 minutes on middle rack. Cool 10 to 15 minutes, then break apart. Good, good.
Combine first 3 ingredients, stirring until sugar dissolves. Stir in whipping cream and half and half. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt and let stand 1 hour before serving. Makes 3 quarts.
Mix equal amounts ginger ale and white grape juice. Chill and serve. To make an ice ring for the punch, pour punch mixture into a ring mold adding drained cherries and/or grapes. To get ice ring out of mold, quickly dip mold into pan of warm water and invert onto a plate. Slowly slide ice ring into punch bowl and fill with punch.
Slice and wash cucumbers; chop onions and peppers. Soak cucumbers, peppers, onions and salt on ice for 3 hours, then drain. Add vinegar, sugar and spices (not cucumbers); let come to a rolling boil. Pour on cucumbers and put back on burner and heat (not boil). Put in jars.
Cream butter or margarine in small mixing bowl. Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. Yields about 2 cups frosting.
Dissolve bouillon in water in 4-quart saucepan. Add tomato sauce and chili powder. Simmer over low heat. Mix meat, rice, salt, pepper and egg lightly, but thoroughly. Shape into 60 small meatballs, 1 rounded teaspoonful of meat mixture for each ball. Saute onion in oil in frying pan until tender. Remove. Add to soup. Lightly brown meatballs in pan; drain excess fat. Drop into boiling soup. Simmer about 30 minutes. Serves 10.
Mix together cream cheese and 3/4 cup sugar until fluffy. Add eggs and vanilla; beat until smooth. Pour into buttered pie plate. Bake at 325° for 25 minutes. Let set 20 minutes. Mix together sour cream, 3 tablespoons sugar and 1 teaspoon vanilla and spread on top of warm cake. Bake for 12 minutes. Sprinkle with nutmeg.
Mix all together. Store in a tight jar or container. Use 2 teaspoons into 1 cup boiling water. Stir and enjoy.
Grease a 9 x 13-inch baking dish. Layer chicken on bottom of pan. Mix soup and sour cream. Layer over chicken. Place cracker crumbs on top of soup layer. Sprinkle poppy seed on top. Pour melted margarine over the entire mixture. Bake at 350° for 30 to 35 minutes.
Mix flour and milk together. Cook until thick. Set aside to cool. Cream together butter and shortening. Beat 4 minutes. Add sugar. Beat 4 more minutes. Add the paste mixture with vanilla and, once again, beat 4 minutes.
Combine the first 5 ingredients in a medium bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Reserve 1 cup crumb mixture for topping. Press remaining mixture into an ungreased 13 x 9 x 2-inch pan.
Mix all ingredients together. Chill and serve very cold. Serve with hot barbecued steaks or hamburgers. Makes 2 cups.
Simmer sausage in small amount of water, then slice. To water left in pan, add all other ingredients and simmer until flavors are cooked through.
Brown ground beef, onion and green pepper. Add remaining ingredients except beans. Simmer 1/2 hour. Add beans. Cover and simmer 1/2 hour. Increase cayenne or chili powder for hotter chili.
Boil pineapple and sugar, stirring constantly for 5 minutes. Dissolve jello in hot water. Combine with pineapple. Refrigerate until mixture begins to thicken. Fold in sour cream, pecans and cheese. Mold and chill before serving.
Using several different types of apples is best: Cortland, McIntosh, and Franklin at one time; Yellow Delicious and Melrose at another. Mix different types of apples as you go, or mix in skillet.
Cream butter and sugar. Add beaten eggs. Cream bananas until fluffy. Add to sugar mixture alternately with the dry ingredients. Add nuts. Pour into greased loaf pan. Bake 1 hour at 350°.
In a buttered oval gratin dish, sprinkle 2 tablespoons of the golden raisins and currants. Arrange sliced bread to cover the dish and drizzle melted butter over it. In a bowl with an electric mixer, beat eggs and egg yolk until they are combined; add 1/4 cup sugar a little at a time, and beat the mixture until it ribbons. Whisk in the heavy cream and strain the mixture over the bread. Sprinkle with remaining raisins and currants. Set the gratin dish in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the dish. Bake at 300° for 1 hour. Remove the dish from the pan, sprinkle the pudding with 1 tablespoon sugar and put the dish under a preheated broiler for 1 to 2 minutes, or until the top is golden brown and the sugar is caramelized. Serves 6 to 8.
In saucepan, bring water, vinegar, sugar, pickling spices, salt and allspice to boil; simmer, uncovered, for 10 minutes. Set aside.
Trim steak and pound well. Cut into 6 to 8 pieces. Mix flour, salt and pepper. Coat beef with flour mixture. Place meat and remaining flour mixture into rectangular baking dish, 12 x 8-inch or 10-inch square.
Mix the sugar and whipping cream thoroughly and place in microwave for 12 minutes on high setting. Remove from microwave and add the rest of ingredients. Stir until the mixture begins to get firm. Drop from spoon onto wax paper and let cool. (Delicious and only takes 15 minutes.)
Put ground meat into skillet. Add a little steak seasoning and a little red pepper and start cooking. While ground meat is frying, cut up onion, bell pepper and green onions into small pieces. Drain grease from meat when halfway cooked. Add bell pepper, onion and green onions. Cook until vegetables are tender. Add more steak seasoning and red pepper, if needed. When meat, bell pepper and onions are fully cooked, add 2 1/3 cups water per box. Stir in contents of both boxes. (Use only 1 Uncle Ben's seasoning packet.) Cover tightly and simmer until all water is absorbed, about 25 minutes.
Mix gelatin and water; let cool. Add pineapple and pie filling. After this is firm, mix next 4 ingredients. Spread over gelatin mixture. Sprinkle nuts over this.
Combine cornmeal, margarine and 3 cups milk in saucepan over medium heat. Bring to a boil, stirring constantly. Blend eggs, salt and remaining milk. Add to cornmeal mixture. Mix well. Pour into greased 2-quart casserole. Bake 45 minutes at 400°.
Add salmon juice to gelatin. Flake salmon. Mix with onion, cream cheese and gelatin. Shape like a log and chill.