HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine melted butter, graham cracker crumbs, peanut butter and powdered sugar, stir until well blended.
Cream butter and sugar. Add eggs, one at a time, beating well. Add flour alternately with whipping cream, beginning and ending with flour. Add vanilla. Stir. Put in cold oven. Bake at 300° for 1 1/2 hours.
Cut corn off cob. Scrape cob to get extra juices. Boil corn until tender. Drain most of water. Add butter, salt and pepper. In cup, combine water and cornstarch until smooth. Add to corn and cook on low until creamy.
In pan, melt butter and stir in crumbs. Pat firmly on bottom of 9 x 13-inch pan. Chill. In bowl, dissolve gelatin in boiling water, stir in condensed milk and undrained strawberries. Fold in marshmallows and Cool Whip. Pour in prepared pan. Chill 2 hours.
Press evenly in an 8 x 12-inch pan. Bake at 350° for 20 minutes. Let cool thoroughly.
Combine all ingredients in bowl; mix well. Shape into 1 1/2-inch balls. Place on greased cookie sheet. Flatten with glass dipped in additional sugar. Bake at 350° for 10 minutes. Cool on cookie sheet until firm. Remove to wire rack to cool completely. Yield: 1 dozen.
Soak ham overnight in cold water to cover; scrub well with brush. Place in roasting pan. Add 5 cups water to pan; cover tightly with lid or heavy foil. Place in cold oven. Turn oven on, set at 500°. After temperature is reached (watch oven signal), bake ham for 10 minutes. Turn off heat. Do not open oven. Let stand 3 hours. Heat oven to 500° again; bake 10 minutes. Turn off heat; leave overnight (or about 10 to 12 hours) without opening oven door. Next day, remove ham from roasting pan, remove skin and trim fat to desired thickness. Score fat and place on rack in baking pan. Glaze.
In medium bowl, mix baking mix, thyme, black pepper, and 1/2 c. milk until well blended.
Take the chicken and cut it along both sides of the spine. Keep the spine and place on a sheet pan. Next, cut the chicken in the center of the breasts, cracking the two apart. (Careful not to cut yourself in the process.) Carefully remove the breast meat from the bone. Now you should have two halves of chicken. Next, cut each half in half at the base of the rib cage above the thigh. Look for the joint and try to cut in between bones. Now you have four quarters. Carefully stand the leg up and cut along the bone, removing the meat.
Cut biscuits into 1/4's and drop in bowl with lid. Put in cinnamon and sugar. Put on lid. Shake well. Put in Bundt pan.
Combine potatoes, sugar, milk, eggs, margarine, salt and vanilla. Mix together well and bake for 20 minutes at 350° to 400°.
Mix oats, wheat germ, coconut, brown sugar and cinnamon in a large bowl. Add maple syrup and mix well. Stir together melted butter and vanilla and mix in the mixture. Turn into a large shallow pan. Bake at 325° for 15 to 20 minutes, stirring after 10 minutes. Cool. Add raisins and/or nuts. Store in airtight container.
Boil fettucini noodles according to package directions. Drain well. Return to pan and add heavy cream to desired thickness. Add 1 - 2 Tbsp butter. Add shrimp and stir well. Return to low heat for ingredients to warm through. Sprinkle with parmesan cheese.
Heat oven to 375°. In large mixing bowl, beat Crisco, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour, beating well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool completely. Makes about 6 dozen cookies.
Bring to boil juice of 8 ounce can crushed pineapple. Fill to 1 cup with water. Add to liquid: orange jello and cream cheese. Beat while hot; set aside for short time. Add pineapple, Cool Whip and carrots. Chill until set. Serves 8 to 10.
Cream butter and sugar well. Add flavor, then flour. Mixture will become stiff. Add nuts. May have to mix with spoon if too thick. Roll dough into finger size logs. Place on baking sheet and bake for 1 hour at 225°. When done, let cool. Roll each log in 4x sugar. Makes 2 to 3 dozen depending on log size.
Beat cream cheese until fluffy in large mixing bowl. Slowly beat in milk until well blended. Beat in eggs. Stir in ham, tomato, salt and pepper. Place butter in 1 1/2-quart casserole. Heat on Full power for 30 to 60 seconds or until melted. Add egg mixture. Cook on Full power for 8 to 10 1/2 minutes or until eggs are set, yet still moist. Stir 2 or 3 times during cooking time. Makes 4 servings.
On lined cookie sheet place Brie inside bread. Cover Brie with brown sugar and nuts; a few dots of butter on top and bake about 15 minutes at 350°. Keep eye on it as you don't want the cheese melting too much to cook out. Serve with fresh fruit: grapes, apples, etc. Put crackers on side.
Boil escarole in water about 10 to 15 minutes. Saute cut up bacon, onion and garlic. Add can of cannellini beans, paprika and cooked escarole. Mix together and simmer 10 minutes. Serves 4 people.
Slice the tenderized round steak into 2-inch strips. Season with the salts. Coat the strips with the flour. Heat oil in electric skillet to approximately 400° to 425°. Quickly fry the steak strips, browning well on each side in the hot oil. Try and only turn the pieces once while frying. Drain and cool on paper towels. When strips are cool enough to handle, cut in approximately 2-inch squares. Skewer the steak squares on toothpicks and serve with horseradish sauce for dipping.
Roll out two sheets of phyllo dough. Place Brie on top. Sprinkle brown sugar, cinnamon, nutmeg and nuts on top of Brie. Fold pastry over Brie. (Use excess pastry to decorate top.)
Take flour, sugar and salt. Work butter into flour mixture with fingers. Crumble yeast into warm milk. Add yolks with yeast mixture to flour. Work together until dough sticks firm. Place in refrigerator overnight. When ready to roll dough 1/4 inch thick spread filling, roll up dough and shape into crescent. Bake at 350° for 15 to 20 minutes. Dust with powdered sugar.
Puree all ingredients (except mint leaves) in a food processor or blender. Chill thoroughly for at least 3 hours. Garnish with mint leaves prior to serving.
Beat eggs fluffy. Add sugar gradually, beating thoroughly after each addition. Stir in sifted dry ingredients. Add vanilla, nuts and apples. Mix well and pour into a greased 8 x 8-inch square pan. Bake at 325° for 45 to 50 minutes. Serve with whipped cream.
Cook sugar, water and Karo until it reaches the soft ball stage. Beat eggs until stiff and dry. Pour the cooked syrup over the whites and beat and beat! Add pecans and vanilla. Dip out by the spoonful onto greased platter.
Preheat oven to 425°. Cut each biscuit into 4 pieces. Melt oleo in saucepan. Over very low heat, stir in onion soup mix and pieces of biscuits. Toss gently. Place biscuits on a cookie sheet lined with brown paper and bake 5 minutes. Serve hot. Serves 40.
In a heavy saucepan, melt butter; add Milky Way bars. Stir until melted. Make cake according to package directions. Stir in Milky Way mixture and nuts. Pour into a Bundt pan that has been sprayed with Baker's Joy. Bake according to package directions. Remove from pan when cool. Sprinkle with confectioners sugar. Best pound cake ever!
Preheat oven to 350°. In a large saucepan, bring the water to a boil. Add garlic powder, salt and pepper. Bring mixture to a boil. Gradually stir in grits. Lower heat and simmer, stirring occasionally, for 5 minutes. Remove pan from heat; stir in butter and chilies. Add 1 cup of cheese until melted. Mix eggs with milk. Stir into grits. Pour grits into a greased 2-quart casserole. Sprinkle with remaining cheese. Bake for 1 hour. Makes 4 to 6 servings.
Rub brisket with salt and pepper. Put brisket in roasting pan. Mix sugar, vinegar and catsup and pour over brisket. Place onion slices on top and cover roaster with foil. Place in a 325° oven. Cook for 2 hours or until it begins to feel tender. Let cool. Place in refrigerator in sauce and let it sit for 7 to 10 days. Turn over in sauce every day or two.
Melt sugar and Karo syrup. Remove from heat and stir in peanut butter, then Rice Krispies. Pat mixture in a 13 x 9-inch pan. Melt chocolate bits in a double boiler over medium-low heat or melt chocolate in microwave. Put on top of Rice Krispies.
Mix beans and corn in greased baking dish. Mix next 3 ingredients and pour over vegetables. Mix melted oleo with crushed crackers. Top casserole with cracker mixture and almonds. Bake 45 minutes at 350°.
First, place 3 tablespoons of oil in a small amount of wok along with a fresh onion. Then, add diced ham, chicken or shrimp. Mix together; stir until evenly hot. Add other desired vegetables like carrots, celery or green peppers.
Fry bacon until crisp. Remove bacon and brown beef in drippings for 5 minutes. Place in crock-pot. Stir bacon and remaining ingredients into crock-pot. Cook on low 10 to 12 hours.
Brown ground beef and salt and pepper. Moisten slice of bread in water and tear into small pieces, add to ground beef. Add onions and form into balls. Brown meatballs in miracle whip. Add soup and water. Simmer all for about 1/2 hour. Recipe can be easily doubled.
Take the angel food cake and mix with 1 can lemon pie filling. Mix together until blended. Pour into greased 9 x 13-inch pan and bake at 350° for about 40 minutes. When cake is cool, cover with the other can of pie filling. Cover with the Cool Whip. Holds up good. Can be made a day ahead, but then refrigerate.
Place ingredients in order given into crock-pot. Cover and cook on high for 8 hours, stirring occasionally. Serve on hamburger buns.
Brown ground beef and drain. Stir in all other ingredients and heat until cheese is melted. Serve with tortilla chips. Dip is good to put in crock-pot to keep warm while serving.
Brown hamburger and onions; drain. Add sugar, baking soda, oregano, salt, bay leaf, garlic powder and pepper. Simmer for 1 hour, 1/2 of the hour uncovered.
Cream the butter and sugar. Add eggs; beat thoroughly. Add vanilla and flour. Mix well, until smooth. Use cookie press and form into shapes on ungreased cookie sheets. Bake for 10 to 12 minutes, until lightly browned on top, at 400°. Best if formed into flat ridged bars.
Grate cheese and mix with dry Bisquick. Mix in the sausage until all is well blended. Shape in very small balls. Bake at 375° until lightly brown. I use about 3 1/2 cups Bisquick instead of the 4 cups.
Mix flour, 2 sticks butter and cream cheese. Chill 10 to 15 minutes. Pinch off small pieces and press out thin into small tart pans.
Combine lemon juice and milk. Stir in nuts and fruit cocktail. Chill in graham cracker crust. Slice bananas on top. Cover with whipped cream.
In large cooking pot, place browned meat and onions. Add tomato puree, tomato sauce and tomatoes. Mix well and add garlic powder, oregano, basil, bay leaves and parsley flakes. Simmer for 2 1/2 hours. Mix Ricotta cheese, small curd cottage cheese, Romano (grated fresh) and Mozzarella cheese (grated). Add beaten egg and mix well. Top and bottom layers must be sauce. Layer sauce, noodles, cheeses, noodles, sauce, noodles and cheeses until mixture runs out. Sprinkle top sauce layer generously with Parmesan cheese (fresh grated) and dot with Mozzarella. Bake at 300° for 3 hours. Let stand 10 minutes before serving.
Mix sugar, milk, vanilla, butter and cocoa thoroughly. Boil 3 minutes. Remove from heat and add Marshmallow Creme and peanut butter. Mix thoroughly and pour into greased 8 1/2 x 13-inch pan. Cool.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain. Cool slightly. Cook onion in oil until tender. Mix together onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4-inch slices. Gently mix together potatoes and sour cream mixture.
Cook rice, milk and sugar to a boil. Cook 1/2 hour, stirring all the time with fork. Add eggs and vanilla. Cool down. Add whipped cream to loosen rice mixture. Sprinkle with cinnamon or nutmeg.
Scrub potatoes well. Cut into wedges. Dip wedges into the egg whites and place on a nonstick baking sheet sprayed with vegetable spray. Season with salt or salt free seasoning. Bake at 425° for 25 minutes or until golden brown.
Mix flour, salt, pudding, margarine, egg, milk and baking powder. Pour into a greased and floured 9-inch pie pan. Drain peaches well and layer over the batter. Mix sugar, cream cheese and juice together until smooth. Pour over the peaches to 1/4 inch from the sides of pan. Sprinkle sugar and cinnamon mixture over the top. Bake at 350° for 30 to 35 minutes.
Brush chicken with mustard, then roll in bread crumbs. Bake in lightly greased cookie sheet at 350° for 45 minutes. Turn and bake an additional 15 minutes.
Cream the butter and sugar. Add flour and salt. Add eggs, one at a time; beat well after each addition. Add vanilla and buttermilk; beat well. Pour into pie shell. Bake for 30 minutes at 350°.
Crumble crackers. Combine all ingredients. Make into patties. Pan fry.
Clean onions; chop and put in a large skillet. Add water and cook until tender and water is gone. Add shortening and eggs, beaten. Cook until eggs are done.
Dissolve gelatin in boiling water and chill until it is the consistency of the unbeaten egg white. Add egg white to gelatin and beat until fluffy and holds shape. Pour into dishes and chill. Top with Sauce.
Combine 3 cups sugar with milk in heavy saucepan. Cook over medium heat until dissolved. Add butter, stirring to keep from scorching. Cook the 4 tablespoons sugar in saucepan until melted and browned. Add to sugar, milk and butter until blended. Cook for about 6 minutes. Remove from heat and beat with mixer at high speed until it reaches spreading consistency. Spread between layers and on top and sides of 3 layer cake.
Combine first 3 ingredients in a casserole dish. Bake at 325° for 20 to 25 minutes. Top with onion rings and bake 6 to 10 minutes, until onion rings are golden brown.
Mix crumbs, 2 tablespoons sugar and butter in small bowl; press on bottom of 9-inch spring-form pan. Set aside. Place cottage cheese and 1/2 cup egg product in electric blender or food processor container; cover. Blend until pureed, scraping down sides of container as necessary. Beat cream cheese, 3/4 cup sugar, cottage cheese mixture, remaining egg product and extract in large bowl with electric mixer on high speed until smooth; pour over crust in pan. Bake at 325° for 1 hour and 20 minutes or until puffed and set. Cool on rack 15 minutes. Refrigerate at least 3 hours.
In skillet, brown beef and onions. Drain off excess fat. Add tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Cook macaroni according to directions; drain. Combine cooked macaroni and beef into large serving bowl.
Preheat oven to 375°. Cut biscuits into fourths using kitchen scissors. Put in large mixing bowl. Pour half of pizza sauce, all of the pizza toppings and half the cheese in the bowl with biscuits. Toss until biscuits are evenly coated. Pour into greased 9 x 13-inch pan. Spread evenly with remaining sauce and cheese. Bake for 35 to 40 minutes.
Mix together the pineapple, flour and sugar. Mix together the Ritz crackers and butter. Sprinkle over pineapple mixture. Bake at 325° until golden brown.
Spread out can of refried beans in casserole dish. Heat slightly (3 minutes in microwave on High). Add layer of sour cream. Add layer of salsa. Chop up black olives for next layer. Add layer of shredded cheese. Grab a nacho chip and dig in!
Bring first 3 ingredients to a boil. Beat in 6 remaining ingredients. Bake in greased jelly roll pan for 20 minutes a 375°. While warm, spread icing on top.
Mix dry ingredients; cut in shortening finely. Add water until you're able to handle. Form dough and let it rest for 30 minutes. Shape into 2-inch balls. Pat or roll to thin circle. Brown on each side in cast-iron skillet or griddle.
Cream butter and sugar; add egg yolks, flavoring and flour. Use only enough flour to handle dough. Roll thin on pastry cloth; trim with slightly beaten egg whites and decorate with colored sugar and nuts if desired.
Cook rhubarb without water. When cooked, add Jell-O, sugar and pineapple. Mix well in bowl. Refrigerate for 2 hours or until jello consistency.
*Boneless rump, top round, bottom round, arm blade, inside roll or shoulder roll.
Mix well and put cookies on cookie sheet. Put in oven on 350° for 10 to 15 minutes.
Beat egg yolks with beer, oil, soy sauce and ginger for 2 minutes well. Just before ready, beat egg whites until stiff. Fold egg whites into the rest of batter.
Combine eggs, milk, sugar and shortening. Add flour sifted with salt and baking powder. Spread in 8 x 12-inch pan and sprinkle with topping. Bake at 375° for 20 to 25 minutes.
Microwave onion in margarine for 2 minutes on High. Add crabmeat, cheese, evaporated milk and flour. Microwave 3 minutes on High. Stir and turn bowl 1/2 turn; microwave 3 minutes on High. Serve with your favorite crackers.
Heat oil in cooker until paper match laying in oil on the bottom of the cooker bursts into flames. Slowly lower breast into cooker and cook until outside is dark brown. Unbelievably simple - unbelievably good!
Wash cucumbers and put into jars; add garlic and hot pepper. Bring other ingredients to a boil. Pour into jars and seal. Put in hot water bath for 5 minutes to seal.
Sprinkle cayenne pepper, salt and black pepper on ribs. Put barbecue sauce, wine and garlic over ribs and cover. Bake in 325° oven for 1 1/2 hours.
Mix all together and chill. Makes one nice full pie. Make night before and have covered in refrigerator (is best). Put in either the Easy Pie Crust or graham cracker crust. I like the Easy Pie Crust better.
Combine juice, orange sections, rind, sugar and cornstarch over medium heat, stirring constantly until it comes to a boil. Cook 2 minutes. Remove and add small amount slowly to the 3 beaten egg yolks. Return to stove and cook 2 more minutes. Remove from heat, add lemon juice and butter; let cool. Pour in baked pie shell. Top with meringue; bake until done. (Very Good!)
Preheat oven to 325°. Combine soda and buttermilk; let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites; gently stir in pecans and coconut. Bake in 4 greased, floured layer pans at 325° for 25 minutes or until done. Frost cooled cakes with a double recipe of Cream Cheese Icing. Makes 2 (2 layer) cakes.
Melt margarine and mix well with other ingredients. Roll into small balls. Bake at 325° for 25 minutes. Use ungreased cookie sheet. Roll at once in confectioners sugar and again when cool.
Soften yeast in lukewarm water. Place milk, shortening, salt and sugar in large mixing bowl and wait until it is lukewarm. Then add softened yeast mixture. Stir until well mixed. Add 4 cups sifted flour and stir until thoroughly mixed. Cover with clean cloth and place in fairly warm place. Let rise for about 30 minutes. Then remove cloth, add remaining flour and mix well. Turn dough onto floured board and knead until satiny smooth, about 10 minutes. Round dough into smooth ball and place in a larger bowl. Cover with clean cloth and place in warm spot away from drafts. Allow to rise until double in bulk, about 2 hours. Punch dough down and cut in half, then each portion half again. Mold into loaves and place each loaf into greased bread pan. Cover with a clean cloth and let loaves rise until double in bulk, about 1 hour. Bake loaves 1 hour at 375° for about 15 minutes at 350° for 30 minutes. Turn off and heat for the last 15 minutes.
Mix first seven ingredients and shape into 18 balls and brown on all sides in butter in skillet. Remove meatballs and brown mushrooms lightly in drippings in skillet. Add 2 tablespoons onion and blend in flour and steak sauce. Add remaining ingredients except sour cream and bring to boil. Add meatballs; cover and simmer about 15 minutes. Remove meatballs to a hot serving dish. Stir sour cream into liquid in skillet; add more seasoning if necessary and pour over meatballs. Serve over noodles. Makes 4 to 6 servings.
Cut up scallions 1-inch size. In blender, combine scallions, jalapenos, tomatoes and garlic salt. Blend on medium speed for approximately 30 seconds or to desired chunkiness. Salsa for dips can be chunky. Salsa for meals can be smoother. Cilantro can be added with all ingredients for a little different flavor. This salsa has a medium spicy flavor.
Pour cider into lower part of 12-cup electric coffee maker. Place basket in coffee maker and put all remaining ingredients in basket. Cover and perk.
Mix sugar and Karo in large pan. Bring to a boil and boil not more than one minute. Add peanut butter, then add Rice Krispies. Pat into buttered 9 x 13-inch pan. Melt butterscotch and chocolate chips together and frost mixture in pan.
Bring enough water to cover whole (unpeeled) squash to a boil. Boil squash 20-30 minutes until easily pierced with a fork. Remove squash from water and let sit until cool enough to handle. Cut squash lengthwise and scoop or scrape out seeds. Using a fork, scrape out strands of squash. Place squash in a well-greased casserole and dot with butter. Add salt and pepper to taste and sprinkle top with Romano. Before serving, heat squash about 12-15 minutes at 325 degrees. Stir before serving.
Mix pudding and milk. Add Cool Whip and mix. Grease a 13 x 9-inch pan. Cover bottom with layer of graham crackers, then pudding mix, then graham crackers, then top with softened frosting. Chill 12 hours before serving.
Mix together and cook over low heat until thickened. Should slide off spoon. Takes a l-o-n-g time. A crock-pot works well. Heat to boiling. Pour into sterilized jars and seal.
Mix ingredients and pour into greased muffin pan. Bake at 450° for 10 minutes. Makes 6 muffins.
Mix cream cheese, sugar and vanilla with a mixer. Add eggs. Pour into crust. Bake at 350° for 40 minutes. Cool overnight.
Thoroughly mix sugar and oil. Add one egg at a time, beating after each. Add the rest of the ingredients at one time. Beat 2 minutes at medium speed. Bake at 350° for 1 hour in sheet cake pan.
In large skillet over medium-high heat, heat half the oil. Cook chicken 10 minutes or until browned on both sides. Remove chicken and set aside. Reduce heat to medium. Add remaining oil. Add rice and onion and cook 30 seconds, stirring constantly. Stir in broth and orange juice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to pan. Cover and cook 10 minutes or until rice is done, stirring often. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices before serving.
Melt butter; add sugar and salt. Blend in syrup and gradually add milk. Stir constantly over medium heat for 20 minutes, being sure not to let temperature get over 245° (use candy thermometer). Remove from heat and stir in vanilla and pecans. Pour into a greased 9 x 13-inch glass pan. Score before totally cooled.
Heat oven to 375°. Place apples in baking pan, top with water and lemon juice. In bowl, combine remaining ingredients until crumbly. Sprinkle over apples. Bake for 40 to 45 minutes or until apples are tender.
In a small bowl, beat the cream cheese for 30 seconds. Add chives, thyme, garlic powder and pepper. Beat in enough milk (about 1/4 cup) to make the proper consistency. Cover and chill several hours before serving.
Combine cheese food with softened cream cheese, mixing well. Add remaining ingredients. Mold into 1 or 2 small balls. Chill until firm. Roll in chopped walnuts. Serve with your favorite crackers.
Cook, wash and drain macaroni; cool. Mix all ingredients together and pour evenly into greased 13 x 9-inch pan. Sprinkle paprika on top and bake at 325° to 350° for 45 minutes or until bubbly.
Dissolve yeast in warm water in a large bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours, but no longer then 5 days. Punch down dough. Shape; let rise and bake at 400° until brown.