HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter or margarine with corn syrup until blended, then work in the remaining ingredients and knead well. Pinch off pieces just a bit smaller than walnuts and roll them between the palm of your hands. With your thumb, flatten one side slightly, then make a few dents with a toothpick so the balls resemble little potato eyes. Sprinkle a platter or piece of wax paper with cinnamon and roll potatoes until coated. Be sure to cover dish with plastic wrap to minimize drying out. Makes about 1 pound of candy.
Melt butter. Combine sugar and cinnamon. Unroll crescent rolls, dip marshmallow in melted butter, then in sugar/cinnamon mixture. Start at large end of roll and wrap marshmallow up. Make sure all the seams are pinched together. Dip in melted butter. Bake at 350° until golden brown, about 15 to 20 minutes.
Cream sugar and shortening. Add other ingredients and roll out very thin. Cut with cookie cutter. Bake at 350° until brown.
Brown ground pork; drain grease. Brown hamburger; drain grease. Combine pork and hamburger in food processor to mince. Put all of the ingredients with minced meat into crock-pot. Cook 4 hours on high, then 2 hours on low.
Line bowl with softened lime sherbet. Then mix chocolate chips and strawberry ice cream together. Put in bowl already lined with sherbet and freeze. Take out and cut for a refreshing dessert.
Beat eggs in large bowl until light and fluffy, about 2 minutes. Add oil and vanilla; beat until thickened, approximately 2 minutes longer. Gradually beat in sugar. Stir together flour, baking soda, salt and cinnamon; add to creamed mixture, alternately with apples and walnuts, beating well after each addition. Beat at medium speed 3 minutes. Turn batter into well greased and lightly floured 8 1/2-inch fluted pan. Bake in 350° oven 55 to 60 minutes. Cool in pan 10 to 15 minutes. Remove from pan. Cool on rack.
Soak the muskrat overnight in salted water. Cook the potatoes and mash them with margarine. Mix in salt, pepper, savory, garlic powder and chopped celery. Stuff the muskrat with this mixture and sew it up. Salt and pepper the muskrat. Place on a rack in a roasting pan. Place carrots and onions around the muskrat, bacon strips across the back and bake at 400° for 10 minutes. Pour 2 cups hot water over the muskrat and cook for about 1 hour.
Put 3 cups berries in baked pie shell. Crush 1 cup berries in small pan and add water. Simmer 3 minutes. Strain and add enough water to make 1 cup. Mix with sugar, cornstarch and salt. Cook slowly, stirring constantly, until smooth and clear. Remove from heat and let cool slightly (about 5 minutes). Pour glaze over berries in pie shell.
Cook chops in hot oil over medium heat with onions until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover and simmer 10 minutes or until chops are tender. Makes 6 servings.
Put into a large bowl and mix well. Store in a gallon jug. Use 1/3 cup mix and finish filling cup with hot water (or use 4 heaping teaspoonfuls per cup). Keep jug capped. Can be stored in freezer.
Wash turkey breast and dry with paper towels. Rub olive oil over entire surface. Place turkey breast in crock-pot, sprinkle with onion soup mix. Cover and cook on low for 6 to 8 hours.
Brown ground beef, then add all remaining ingredients into a large (6-quart kettle). Cook on low heat until vegetables are cooked well.
Brown onions, pepper and meat in skillet. Put in pot and add tomatoes and seasonings; simmer for 30 minutes. Add beans last 5 minutes. Serves 8. Has 250 calories, 10 fat grams; food exchanges equal 2 meats, 1 bread, 1 vegetable.
Heat olive oil in a large skillet; add garlic and onions. Cook until onions are tender, but not brown. Layer remaining vegetables in the skillet, sprinkling each layer with monosodium glutamate, salt and pepper. Cook, covered, over low heat about 20 minutes. Uncover skillet; continue cooking at a simmer until most of the liquid has evaporated, about 15 minutes or less. Serve hot or cold. Sprinkle Parmesan cheese over top before serving. Serves 6 to 8. This keeps well in the refrigerator for days.
In saucepan, combine all ingredients, except chicken. Simmer 15 to 20 minutes. Place chicken in shallow baking pan. Brush with sauce. Bake at 375° about an hour. Continue to baste occasionally with sauce while baking. Simmer remaining sauce for 10 minutes more and pass with chicken.
Stir first 3 ingredients together and cook on High for 4 minutes in microwave. Stir and cook on High 4 more minutes. Add butter or margarine and vanilla. Stir and cook 2 more minutes on High. Remove from microwave and add baking soda. Stir quickly and pour onto greased cookie sheet to cool.
Soak tomato slices in the lime water, made by stirring 3 cups garden lime into 2 gallons water, for 24 hours. Drain, then rinse well under running water. Soak for 4 hours in fresh cold water, changing water every hour. Drain.
Mix in order and form in rolls. Chill and slice. Bake at 375° until done.
Mix all ingredients except potato chips and melted margarine. Bake at 350° for 45 minutes. Mix potato chips and 1/4 cup margarine and spread on top of casserole.
Cream sugar, egg, salt and Crisco. Add bananas and sour cream. Then add flour, soda and baking powder. Then add chopped nuts. Let sit 10 minutes in pan before baking. Makes 2 loaf pans. Bake at 350° for 45 minutes to 1 hour.
Mix crumbs, powdered sugar, 2 cups nuts and cocoa. Add corn syrup and rum. Mix well. Shape in 1-inch balls. Roll half in granulated sugar and remainder in 1 cup nuts. Moisten cut sides of cherry halves with corn syrup and press one on each sugar coated rum ball. Makes 6 dozen.
Put water and salt in top section of double boiler. Set directly on range and bring to boiling point. Pour cornmeal slowly into water while constantly stirring. Cook 3 minutes.
Cook chicken breasts, debone and cube meat. Mix soups with sour cream. Add meat to soup mixture. Pour into casserole dish. Crush crackers. Mix with melted butter. Sprinkle cracker crumbs on top of casserole. Sprinkle with poppy seed. Bake at 350° for 30 minutes or until bubbly. Serve over hot, fluffy rice.
Brown turkey with onions in a nonstick 10-inch skillet. Add 1/4 cup water. Then add the tomato sauce, tomatoes, the other 1/4 cup water, the seasonings and Parmesan, the Ricotta and the noodles. Cover and cook, stirring occasionally, until the noodles are tender. Sometimes, I add mushrooms or chopped green pepper. Approximately 330 calories per serving.
Peel and slice potatoes. Boil in water until almost done. Brown sausage with onions and drain. Cook broccoli until almost done. Layer in large casserole dish in order: potatoes, sausage, onions, broccoli and cheese. Mix soup and milk together and pour over ingredients. Bake at 375° for 35 minutes. Great!
Clean and dehead shrimp. Slice bacon in half. Combine Worcestershire sauce, lemon juice and butter in a small saucepan. Bring to a simmer over low heat. Wrap 1 bacon slice around 1 shrimp and secure with a toothpick and place on skewer. Season with Nature's Seasons and place on grill. Baste with sauce several times. Turn skewers over and continue to baste with sauce until shrimp are done.
Crush crackers finely and add melted butter and sugar to them. Press mixture firmly into 9 x 13 x 2-inch baking dish. Reserve some of crumb mixture for garnish. Blend thawed orange juice and milk. Stir in Cool Whip and oranges. Fold in. Do not beat. Pour mixture over crumb crust. Top with reserved crumbs. Refrigerate or freeze until serving time.
Cream cheese and sugar together. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Turn into crust and chill 6 hours or longer before cutting.
Peel and cube potatoes. Gently fold into all other ingredients. Add 1/2 cup mayonnaise and stir, adding as much as you need to make it the consistency you want. Add salt and pepper to your taste. Chill 1 hour before serving. Serves 6.
Boil a medium cut up chicken in about 3 1/2 cups of salted to taste water until almost done. Add rice and some black pepper. Cook, uncovered, about 20 minutes. Serve hot in bowls with lots of black pepper.
Put muffin cup wrappers in muffin pans. Place vanilla wafer in bottom of each. Fill each 3/4 full with mixture. Bake 15 minutes at 350°. Top with cherry pie filling, pineapple, peach, whatever! These are great!
Mix all ingredients together. Place in a 9 x 13-inch baking dish. Cover and refrigerate overnight. Sprinkle 1 cup of buttered bread crumbs on top. Bake 1 1/2 hours at 350°; let stand 10 minutes before serving.
Cook potatoes, onions and salt to taste until tender. Stir in mushroom and celery soup until smooth. Then stir in sour cream. Good warmed over.
Beat eggs in large bowl with electric mixer at medium speed. Mix in evaporated milk, sugar, whole milk and vanilla until sugar dissolves. Pour into freezer can. Freeze according to general operating directions. Makes approximately 1 gallon.
Combine Bisquick and sugar in a 9-inch square pan. With fork, cut in margarine. Stir in milk; add peaches. Drizzle peach juice over top of mixture. Bake at 350° for 35 to 45 minutes.
Sift and measure flour. Add baking soda. Sift again; cut in shortening until looks like meal. Blend in sweet milk.
Beat together mashed banana, oil, eggs and water until creamy. Add flour, baking soda, baking powder and spices. Beat well. Stir in chopped walnuts. Spoon batter into an oiled and floured 9 x 5-inch loaf pan. Spread batter evenly in pan. Bake at 325° for 45 minutes or until a knife comes out clean.
Brown hamburger well. Add onion, green pepper and spices. Use a good bit of garlic powder. Add soup, tomato paste and water. Cook the sauce for about 1 1/2 to 2 hours. Add water when it thickens. When you think it is about done, allow it to thicken without adding any more water.
Mix all ingredients, then add squash. Save part of cheese to sprinkle on top. Bake at 375° for 30 to 40 minutes.
Cook macaroni in boiling salted water. Shred the cheese. Put minced onion and butter in top of a double boiler. When butter has melted, stir in the flour, mustard, salt and pepper. Slowly stir in the milk and 3/4 of cheese until the cheese has melted.
Preheat oven to 350°. Rinse chicken; pat dry. Place on baking dish. Sprinkle with soup mix. Spoon orange juice over chicken. Cover dish with foil and bake 1 hour. Uncover; baste and cook another 15 or 20 minutes.
Cut corn from cob, cutting only about 1/2 of kernel; scrape cob. Put corn in pan and add milk, butter and salt and pepper. Cook slowly on low heat, stirring often as this will scorch very easily. Cook 10 to 15 minutes after it comes to a boil.
In order written, mix all ingredients in a mixing bowl. Mix well and pour into unbaked pie crust. Bake 30 minutes at 300°.
Prepare dinner as directed on package except using 3/4 cup milk. Add peas and soup and mix well. Pour into 11 3/4 x 7 1/2-inch baking dish. Arrange luncheon meat squares in checkerboard pattern. Bake at 350° for 30 minutes.
Place bread crumbs in 1 1/2-quart baking dish. Blend in rest of the ingredients. Place dish in pan of hot water and bake at 350° for 40 to 50 minutes.
Melt butter or margarine and brown sugar together. Pour over Crispix and pecans; coat thoroughly. Place on two cookie sheets and bake at 350° for 8 minutes.
In large saucepan, put 1/2 cup oil and heat slowly. Add tomatoes, corn and liquid from corn. Add cornmeal mix and stir. Cover and cook slowly for 15 minutes, stirring occasionally. In a frypan, put 1/2 cup oil. Saute garlic and onion; add meat and brown with salt, pepper and chili powder. Combine cornmeal mixture. Add olives. Bake mixture in a 9 x 13-inch greased casserole dish at 350° for 30 minutes.
Place almonds in a food processor, process until finely ground. Set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in almond extract. Combine ground almonds, flour and salt; gradually add to butter mixture, beating at low speed until blended. Roll dough to 1/2 inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cutter or Christmas cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 275 degrees for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool. Yields 17 cookies.
Cube potatoes and mix with seeds, vinegar, sugar and salt. Add other ingredients. Best made a day before planning to serve. Serves 8.
Mix well and turn in well-greased loaf pan. Bake at 350° for 45 minutes.
Beat butter and sugar until creamy; gradually add all other ingredients. Shape into 24 balls. Press each ball around a cherry. (Cover cherry completely.) Bake on ungreased cookie sheet at 350° for 12 minutes. Transfer to wire rack. Cool. Dust cookies with powdered sugar and drizzle with cherry glaze.
Mix all ingredients well except the Ritz crackers and margarine. Put into casserole dish. Top casserole with the crackers. Dot crackers with the margarine. Cook at 350° for 25 minutes.
Sift dry ingredients; add oil and mix well. Add eggs one at a time; blend well and add carrots. Beat until well blended. Pour into a well-greased 9 x 13-inch pan. This is a moist, delicious cake. Bake at 350° about 1 hour.
Arrange fruit on a mixture of melted butter and brown sugar. Make a cake batter of your choice or yellow packaged cake mix and pour over the fruit mixture. Bake at 325° for 40 minutes.
Mix meat, beans and rice and bake for 25 minutes at 350°. Top with cheese and bake an additional 5 minutes. Serve with lettuce, sour cream, taco sauce, etc.
In large saucepan, combine tomatoes, tomato sauce, meat, onion, pepper, chili powder, cumin and cayenne pepper. Cover and simmer 15 minutes. Stir in kidney beans and simmer, uncovered, 10 minutes. Garnish with shredded Cheddar cheese, if desired. Serves 6.
Boil 7 cups water with sugar. Boil 2 cups water with the tea bags for 4 minutes. Let cool. Add the lemonade and orange juice. Add brandy. Freeze. When ready to serve, scoop into a glass and pour ginger ale over it.
Cream together the butter and sugar. Add egg and vanilla; cream until smooth. Add flour, baking powder and salt; mix. Add nuts and 1/2 cup of chocolate chips; mix. Spread in a greased 9 x 9-inch pan. Spread remaining chocolate chips on top. Bake in a preheated oven at 350° for 5 minutes. Using a knife, make a grid through the melted chips on top. Bake further for 15 minutes. The brownies may look raw, but are cooked when brown at the edges. Cut when cooled. Yield: 16 brownies.
Brown sausage in skillet. Drain fat and discard. In small amount of water, cook whole zucchini. When tender, chop finely. Combine cheese and crumbs in large bowl. Set aside 2 tablespoons of cheese crumb mixture. Add chicken, seasonings and chopped zucchini to cheese crumb mix in large bowl. Beat egg whites until stiff. In separate bowl, beat together yolks and milk. Stir into chicken mixture. Gently fold in egg whites. Turn into greased shallow baking dish. Sprinkle with reserved crumbs mixed with melted butter and paprika. Bake, uncovered, at 325° for 30 to 40 minutes. Makes 4 to 6 servings.
Heat the milk in a pot with the 1/2 cup of butter until the butter is melted. Put eggs in a bowl and mix. Add to the milk in the pot the sugar, eggs and the cinnamon. Break into small pieces the loaf of bread in a 9 x 12-inch pan. Pour the mixture from the pot over the bread and mix. Bake at 325° until golden brown, about 40 minutes.
Dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute on low speed. Beat 2 minutes on medium speed. Stir in remaining flour until smooth. Cover; let rise in warm place 50 to 60 minutes. Dough will be soft to handle. Roll lightly in flour, then roll to 1/2 inch thick. Cut with doughnut cutter. Place 2 to 3 inches apart on cooking sheet. Melt butter or margarine; brush on them. Cover and let rise until double. Bake 8 to 10 minutes at 400°. Butter again and glaze to choice.
Mix the gelatin, cornstarch and cold water in a saucepan. Add boiling water. Stirring constantly, bring to a boil; remove from heat. When mixture is cool (not solid), add strawberries. Pour into baked crust and chill until solid. Before serving, top with frozen whipped topping spread evenly over pie.
Mix together puree, water and juices. Immediately before serving, add ginger ale and champagne and float peach slices in bowl as garnish. If punch starts to lose its color, add red and yellow food coloring, a drop at a time. Serves 50.
Blend together first 5 ingredients. When well blended, fold in last 3 ingredients. Makes 1 3/4 cups. Serve cold with crackers.
Chop lettuce, celery, bell pepper, onion and green onion in amounts desired for size salad. Layer in order of ingredients. Spread mayonnaise over vegetables in the desired amount of thickness you want. Let set overnight in refrigerator.
Combine all ingredients and stir until moistened. Drop 1 tablespoon mixture into muffin pan. Bake at 400° for 15 minutes or until lightly brown. Makes 12 muffins.
In double boiler, melt butter and onion. Gradually add milk and shrimp. Cook for 2 minutes. Slowly stir in light cream. Heat, but do not boil. Add sherry, parsley or chives, nutmeg, salt and pepper. Blend well.
In large mixing bowl, beat together cream cheese, 3/4 cup butter and vanilla. Alternately beat in sugar and 1/4 cup of milk. Stir in 4 squares of melted chocolate. Remove 3 1/2 cups to small pitcher for frosting; apply seal and chill.
Peel, slice potatoes 1/4-inch thick. Cover in cold water. Cut meat into serving size pieces. Sprinkle with salt and pepper. Sear meat on both sides in hot skillet. Place meat in large casserole dish. Top with potatoes, onions and mushrooms. Dissolve bouillon cubes in boiling water. Combine with tomato juice, salt, pepper, oregano and parsley. Cover and bake in 350° oven for 1 hour and 15 minutes or until meat and potatoes are tender.
Beat first 3 ingredients together and slowly pour in milk. When smooth, fold in Cool Whip. Pour into 2 graham cracker crusts. Refrigerate overnight.
Mix cake mix by directions on the box. Add 1 package of frozen coconut and bake in a 9 x 13-inch pan. While the cake bakes, add the sugar to the milk and let it sit. When the cake is done, prick it extra well with a big fork and pour the milk and sugar mixture over the hot cake. Let it cool completely. Mix 1/2 package coconut into Cool Whip and spread on cake. Top with the rest of coconut. Keep in the refrigerator. Better the next day or the next!!!!
Wash and dry chicken. Put about 1 cup flour in bag. Put 1/4 to 1/2 oleo in baking dish and put on low heat in oven until melted. Place chicken in flour and seasonings and shake until covered. Place in baking dish and cook 1 hour on 425°. Turn once.
Mix sugar, eggs, milk and vanilla and beat well. Add butter. Pour into pie crust. Bake at 325° about 45 minutes or until custard is firmly set.
Combine all ingredients in baking dish. Cover tightly and microwave 5 minutes on High. Stir and microwave 5 additional minutes on 50% power. Let stand several minutes before serving.
Mix all together. Spread on a greased and floured cookie sheet. Bake 18 to 20 minutes at 350°.
Mix ingredients. Let sit overnight. Cut up bagels. Better with variety of bagels (wheat, rye and onion).
In a medium large Teflon frypan, brown meat in very tiny amount of oil (or spray pan with Pam). Add onion and saute until soft. Add bell pepper; stir a minute and then add entire can tomatoes. Break tomatoes into small pieces. Add fajita seasoning. Stir occasionally over medium heat until tomato juice has cooked down and mixture is a thick gravylike consistency. Serves approximately 4.
Combine all ingredients and cook for 1 hour. Serves 6 to 8.
Preheat oven to 400°. Grease muffin tins. Mix flour, sugar, baking powder, salt and baking soda. Combine butter, egg, lemon peel, buttermilk and flour mixture. Fold in blueberries. Fill muffin cups about 2/3 full. Bake 20 to 25 minutes. Top muffins with lemon glaze.
In Dutch oven, put 2 cups rice with water, mushroom soup and bouillon cubes and let come to a boil. Lower heat and let simmer for 15 minutes. While doing the above, have hamburg sauteing in pan until lightly brown. Add it to the rice mixture when done. You may add peas, green beans or chopped spinach while cooking rice or have as a side dish. Be creative.
Combine hamburger, onion, green pepper and celery, cooking until browned. Drain grease and add remaining ingredients, simmering for 30 minutes. Combine sauce mixture with cooked mostaccioli noodles until noodles are evenly covered. May top with Parmesan cheese.
Mix the first 6 ingredients together; form into balls. In a large skillet, brown meat balls on all sides. Cover with the soup and milk. Let simmer 1/2 to 1 hour. Serve over rice.
In a 13 x 9-inch pan, melt stick of butter, then mix in bowl flour, 2 cups sugar, baking powder and milk. Pour over butter in pan, but don't mix together. Then in saucepan, put fruit and 1 cup sugar, if needed. Heat until hot. Then pour over batter mixture. Bake at 350° for 45 minutes.
Cream butter and sugar until light. Add egg yolks and melted chocolate. Add dry ingredients, which have been sifted together three times, alternately with cold water. Fold in beaten egg whites. Bake in two 9-inch cake pans or a 13 x 9-inch pan at 350° until it springs back when touched with finger, about 35 minutes.
Bake the lean spareribs in a shallow pan for 1 1/4 hours. Drain off fat. Pour a sauce of the rest of the ingredients over and bake 45 minutes longer at 350°.
Melt first 3 ingredients in top of double boiler. Stir when melted. Cool slightly. Add vanilla and egg yolks beaten in separately, beat well after adding the yolks. Beat egg whites until stiff and fold into chocolate mixture. Pour into baked 9-inch crust.
Place milk, oleo and sugar in saucepan; boil to soft ball stage. Remove from heat. Add vanilla, chocolate chips, Marshmallow Creme and nuts. Pour in buttered pan.
Blend together strawberries with apple juice in a blender until smooth. Pour in a glass and garnish with a sprig of fresh mint.
Melt butter. Add all of the ingredients in a mixing bowl. Mix. Bake in a 9 x 13-inch casserole dish, sprayed with Pam. Bake at 350° for 35 to 45 minutes.
Combine syrup from pineapple chunks with water. Add vinegar, brown sugar, cornstarch and soy sauce. Set aside. Saute onion and celery in oil until hot, not brown. Add franks, pineapple and sauce mixture. Heat, stirring for 3 to 4 minutes until thick. Add green pepper (if desired). Heat. Serve over rice or noodles.
Cream butter and sugar well. Add egg yolks and vanilla. Beat at medium speed for 2 minutes. Sift flour, soda, salt and spices. Add dry mixture to egg mixture with sour milk. Blend well. Add nuts and dates. Drop by teaspoon on greased cookie sheet. Bake at 275° for 20 minutes. Yield: 7 to 8 dozen.
Mix first 3 ingredients. Heat sauce and dip tortillas in hot sauce. Add 2 tablespoons of cheese mixture and roll. Pour sauce over all and put grated cheese on top. May also use chopped onions on top. Bake at 350° for 20 minutes.
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of melted margarine. Sprinkle 3 tablespoons of the pecans over bottom of prepared pan. Add remaining pecans, brown sugar and water to the remaining margarine; heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 dough balls in bottom of prepared pan. Drizzle half of the caramel sauce over the dough balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan. Serves 10.
Put cottage cheese, eggs, vanilla, salt and sweetener in blender. Whirl at high speed until smooth and creamy. Pour into shell and bake in preheated 275° oven for 1 hour. Turn off oven and let cheesecake cool in oven for 1 hour. Cover and chill before serving. One-fifth slice = 108 calories. For fun sometime, add a small can crushed pineapple, well drained. Omit lemon juice.