HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Using electric mixer, combine butter and egg. Mix in cake mix and lemon juice. Batter will be very thick. Mix in Rice Krispies using beater or by hand. Drop by teaspoonfuls onto greased cookie sheet. Bake approximately 8 minutes. Do not brown. Let cool briefly, then remove to surface covered with paper towel. Store in covered container.
Heat oven to 375°. Mix thoroughly the shortening, butter, sugars, eggs and vanilla. Blend remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen cookies.
Stir egg yolks, lemon and wine vigorously in 1 1/2-quart saucepan. Add 1/4 cup butter. Heat over very low heat, stirring constantly until butter is melted and sauce is thickened. Stir in onion, tarragon and chervil leaves. Serve with fish or steak. Yields 3/4 cup of sauce.
Grease 9-inch square pan. Put in pizza dough, covering sides. Brown hamburger, drain. Mix in sauce, pour into pan. Sprinkle top with cheese. Bake at 350° until cheese melts and is brown, about 25 to 30 minutes.
Combine sour cream, sugar, raisins, egg yolks, salt and cinnamon in a large saucepan. Mix well. Bring to a boil. Cook, stirring until thickened. Pour into pie crust.
Combine cake mix, Jell-O, oil and eggs. Beat with mixer until smooth. Add strawberries and mix. Bake at 350° for 50 minutes. Frost with vanilla icing.
Mix melted butter and graham cracker crumbs. Press into 13 x 9 x 2-inch baking pan. In small bowl, beat other 1/2 cup butter about 30 seconds, until softened. Add powdered sugar. Beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas; arrange over egg mixture. Spoon pineapple over bananas. Spread Cool Whip over top. Sprinkle with shaved chocolate and nuts. Cover and refrigerate at least 4 hours. Cut into squares. Top with cherries if desired.
Take your pretzel stick and put on a piece of cheese, slice of banana and a pineapple chunk. Serve and eat. Kids can do this!
Bring all ingredients to room temperature. Mix well; shape into a ball. Roll in chopped pecans. Chill until ready to serve.
Bake cake as directed. Cut in serving pieces or punch holes in cake while hot. Mix milk and cream of coconut. Pour over cake while hot. Cool and cover. Spread Cool Whip on top and sprinkle with coconut.
In skillet, saute hamburger meat about 5 minutes. In the meantime, put about 4 or 6 cups water and vegetables in a pan and bring to a boil. Drain meat and add to vegetable mix. Cook until done, about 30 minutes to 1 hour.
Mix all but coconut in blender, low speed, for 3 minutes. (Can use medium speed on mixer for 3 minutes.) Pour into greased pie pan. Let stand about 5 minutes. Sprinkle coconut on top. Bake at 350° for about 40 minutes.
Mix together thoroughly. Make into small balls. Bake at 350° for 10 to 15 minutes.
Saute onions in oleo. Add clams, catsup, cheese and Worcestershire sauce. Heat, stirring constantly, until cheese melts.
Combine skim milk, flour, yogurt and tomatoes with green chilies in saucepan. Heat over medium heat, stirring often, until thickened. If too thick, thin with chicken stock. In skillet, heat oil. Saute onion, bell pepper and garlic. Add diced chicken and heat through. In casserole dish, make layers of sauce, chicken mixture, tortilla quarters and cheese, ending with cheese. Bake at 350° for 30 minutes.
Cream sugar and butter; add dry mixture. Add eggs and sour cream; beat well. Pour in greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Beat eggs gradually, adding sugar until well mixed. Add vegetable oil and beat. Mix together flour, salt, baking soda, cinnamon and baking powder. To egg mixture, add the zucchini alternating with dry mixture. Add raisins, apples, carrots, nuts and vanilla. Pour into 2 greased and floured loaf pans. Bake in preheated oven at 350° for 55 minutes or until bread is done. Cool about 10 minutes. Remove from pan. May freeze up to 6 months.
Slice carrots crosswise on the bias about 1-inch thick. Cook, covered, in boiling salted water until just tender, about 20 minutes. Drain.
Combine sour cream, cottage cheese and spices. Fold in potatoes, pour into buttered casserole dish. Top with cheese and sprinkle with paprika. Bake at 350° for 40 to 45 minutes or until lightly brown.
Season roast and roll into flour, coating roast. Brown in hot skillet with a little oil on both sides until just brown. Put roast into crock-pot. Pour can of soup over roast and sprinkle about 1 teaspoon of Worcestershire sauce on top. Put top on and cook on low all day, about 6 to 8 hours. Makes a delicious gravy.
Simmer chicken breasts in water with 1/2 teaspoon of salt and pepper until done (approximately 20 minutes). Saute 1/2 cup onions and 1/2 cup green peppers in butter until soft. Add Velveeta cheese, cream of mushroom soup and cream of chicken soup. When chicken is done, remove from water and boil 2 cups of noodles in chicken broth until tender. Cut chicken into bite-sized pieces and combine with soup mixture. Add cooked noodles with 1/4 cup broth. Put in lightly greased baking dish and bake 30 minutes at 325° or 12 to 15 minutes in microwave.
Combine all ingredients except vanilla in a buttered heavy saucepan. Cook over medium heat, stirring often (soft ball stage) at 240° on candy thermometer. Let cool slightly. Add vanilla. Beat until spreading consistency. Enjoy! Enough for 2 layer cake.
Mix all ingredients except cheese and tortillas. Layer in rectangular baking dish: 6 tortillas, then half of chicken mixture and half of the grated cheese. Repeat layers. Bake at 350° for 30 minutes or until hot throughout.
Preheat oven to 350°. in 13 x 9 inch baking pay, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store tightly covered at room temperature. Makes 24 to 36 bars.
In a 3-quart casserole, place berries and pectin. Stir well. Cover with plastic wrap. Microwave at High 8 to 10 minutes until mixture is at full rolling boil. Add sugar to boiling berries and stir well.
Mix ingredients in order given, except kisses. Shape into balls and roll in sugar. Bake at 375° for 8 minutes. Place chocolate kiss on top and press down. Bake 2 to 5 minutes longer.
Wash potatoes and rub skins with oil. Bake at 425° for 45 minutes or until done. Allow potatoes to stand until cool to the touch. Slice skin away from top of each potato. Carefully scoop out the pulp, leaving shell intact; mash pulp. Combine potato pulp and remaining ingredients except paprika, stirring well. Stuff shells with potato mixture. Sprinkle with paprika. Seal securely in aluminum foil. Freeze. To serve, thaw in refrigerator. Bake at 350° for 15 minutes or until thoroughly heated.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but add vegetables with seasoning package. Combine soup, milk and parsley. Set aside.
Cut chicken into small pieces. Add soups, sour cream and noodles; pour into casserole dish. Salt and pepper to taste. Cut bread into inch squares and place on top. Pour melted butter over bread. Bake at 350° for 30 minutes or until bread is brown.
Combine first 8 ingredients in a shallow dish; set aside. Brush yogurt on all sides of chicken breast halves; coat with bread crumbs mixture. Place in a lightly greased 15 x 10 x 1-inch pan. Drizzle with butter and sprinkle with sesame seed. Bake uncovered at 350° for 50 to 60 minutes or until done. Yield: 8 servings.
Cream the shortening and sugar. Add eggs and beat. Combine cocoa and food coloring to make a paste. Stir into creamed mixture. Sift flour and salt together. Add alternately with buttermilk to creamed mixture. Blend well; add vanilla. Combine vinegar and soda. While still foaming, add to the batter. Do not beat, instead stir gently. Bake in two greased and floured layer pans at 350° for 30 to 35 minutes.
Put rice in a greased 9 x 13-inch casserole Pyrex dish. Next, sprinkle on poultry seasoning. Lay chicken on rice. Pour 3 cups water on top of the chicken. Sprinkle on salt and pepper. Add mushroom soup last. Cover chicken and rice with mushroom soup. Cover with aluminum foil and cook until done, 50 minutes at 400°.
Beat eggs and sugar together, then add milk, cream and vanilla. Beat until well mixed. Put mixture into ice cream freezer canister and crank it until mixture gets solid. Makes 6 quarts.
Cook zucchini until tender and drain. Sprinkle with salt, pepper and garlic salt. Combine egg yolks, sour cream and flour. Beat egg whites until stiff and fold into sour cream mixture. Place 1/2 of zucchini in a baking dish. Top with 1/2 sour cream mixture and 1/2 of the grated cheese. Layer remaining zucchini, sour cream mixture and cheese. Melt butter and stir in bread crumbs. Sprinkle over top of cheese. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. Grease and flour a Bundt or tube pan. Combine ingredients in a bowl. Blend well; then beat at medium speed for 2 minutes. Turn into pan. Bake 55 minutes or until cake tests done. Cool in pan 15 minutes. While cake is cooling, prepare glaze.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows and coconut. Mix sour cream (or yogurt) with sugar. Stir into fruit mixture.
Brown meat, onion and garlic. Add tomato sauce, paste, basil and salt. Spread half on cooked noodles. Mix together cottage cheese, Parmesan cheese, parsley, eggs, salt and pepper. Spread on top of meat mixture.
Soften cream cheese; add grated cheeses. Mix well. Add remaining ingredients (except pecans) and form into ball or log. Roll in pecans and refrigerate.
Mix all ingredients together. Pour into an 8 x 8-inch pan and bake at 350° for 30 minutes.
Brown meat in Dutch oven; drain. Add other ingredients and cook several hours to give flavors time to blend. Any other vegetables can be added. This is even better the second day.
Cream oleo. Add sugar and egg. Beat until creamy. Mix peeled and finely chopped apples together with nuts, flour, baking powder, soda, salt and cinnamon. Stir into creamed mixture. Turn into buttered pan. Bake at 350° for forty minutes. Cool and cut into bars.
Layer ingredients in order listed in 9 x 13-inch baking dish. Bake at 325° for 1 hour. Serve warm with ice cream or whipped cream.
Slice bread at an angle (but not all the way through) from left to right, then right to left. Stuff cuts with cheese. Mix together remaining ingredients in a saucepan and simmer. Cover bottom and sides of bread with foil. Pour mixture over bread. Cover and bake in a 350° oven for 30 minutes.
Combine butter and oil in large skillet and heat until butter melts. Add onion and saute over high heat about 1 minute. Stir in zucchini. Reduce heat to low. Cover and cook, stirring occasionally, until zucchini is tender, about 3 to 4 minutes. Stir in mint and cook an additional 30 seconds.
Mix and pour into pie shell. Bake at 325° for 45 minutes. Can leave out cocoa and make a chess pie.
Cream butter and sugar; add eggs, beating after each one. Add remaining ingredients. Beat and bake at 350° for 50 to 55 minutes in a Bundt pan.
In a 3-quart saucepan, add sugar, corn syrup, vinegar and peanut butter. Cook until mixture reaches 260° on candy thermometer. Add vanilla.
Preheat oven to 325°. Beat eggs; add milk. Add all other ingredients (1/2 of Parmesan cheese, 1/4 cup). Pour into ungreased 9 x 13-inch pan. Sprinkle top with other half of Parmesan cheese (1/4 cup). Bake at 325° for 40 to 45 minutes or until it tests dry and top is slightly brown. Do not undercook.
Mix flaked fish and potatoes. Add onion and celery, then add butter and egg yolks and fold in beaten egg whites last. Place in buttered casserole dish and bake at 350° until brown. Serves 6.
Mix together; freeze in square pan. Take out 10 to 15 minutes before serving. Place pieces on lettuce and allow to thaw a little.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Melt Crisco. Beat eggs until light and foamy in a large bowl of electric mixer. Beat in sugar, vanilla and Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed. (Mixture will be stiff.) Spread evenly in prepared pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into bars. Makes 2 dozen.
Chop the chipped beef and mix with all the ingredients. Chill and serve with assorted crackers.
Mix nutmeg, cinnamon and Equal. Mix with apples and add lemon juice, mixing well to coat apples. Pour into prepared crust and bake in a preheated 425° oven for 40 to 50 minutes or until crust is golden and mixture bubbly.
Put zucchini and onion slices through food grinder. Mix well with 5 tablespoons salt; let stand overnight. Rinse with cold water. Drain well in colander or sieve. In a large kettle, mix vinegar, sugar, dry mustard, nutmeg, cornstarch, turmeric, celery seed and black pepper. Cook until it starts to thicken. Add ground vegetables and mix well. Cook slowly for 30 minutes. Can it hot, sterilizing jars at once.
In a large pan, add first 5 ingredients. Cook 10 to 15 minutes. When cabbage is tender, add brown sugar and vinegar. If desired, salt and pepper. Cook an additional 5 to 10 minutes to let the sugar/vinegar cook a bit.
Beat cheese until smooth in small electric mixer. Add mayonnaise, lemon juice, Worcestershire sauce, flour and pepper. Beat again until smooth. Fold in crabmeat, almonds and salt to taste. Put in casserole dish and bake at 300° for 20 to 25 minutes. Place over heat (candle or other heating device).
Beat eggs, sugar and vanilla together in a bowl. Place milk in 4 cup glass measure. Microwave milk on High setting for 3 1/2 to 4 minutes or until hot, but not boiling. Gradually add hot milk to egg mixture, while continuing to beat.
Preheat oven to 450°. Combine 2 cups buttermilk baking mix, 2/3 cup milk and 1/2 cup shredded Cheddar cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoon onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine 1/2 cup butter or margarine and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Sift together salt and flour. Pour water into oil, then dump into dry ingredients. Work in. Form two balls; roll out.
Mix ingredients in a glass pie plate. Sprinkle with a little more Parmesan cheese. Bake at 350° for 25 to 30 minutes until bubbly and golden. Serve with cocktail breads or crackers.
Peel and cut eggplant in small cubes. Cook in salted water about 15 minutes. Drain and mash; set aside.
Combine whipped topping, syrup and extract in a bowl. Blend well. A particularly good topping for angel food cake.
Mix ingredients together and put in a greased loaf pan. Bake 45 minutes at 375°. Remove pan from oven and cover with cloth to cool.
Combine ingredients in mixing bowl. Put on lid and "burp". Shake hard for 60 seconds. Divide dough in half and roll out thin on floured pastry sheet. Makes 2 9-inch flaky crusts. Easy and good.
Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for re-stuffing. With wire whisk, beat potatoes with cottage cheese, milk and onion. Spoon mixture back into skins. Sprinkle with paprika and parsley flakes. You may also top with bacon bits, shredded cheese or other favorites. Bake 10 minutes or until golden brown in 350° oven.
In a large skillet, brown diced onion in small amount of fat. Add ground chuck. Cook until done and crumbly. Prepare mashed potatoes. Cook frozen corn. Slightly grease or spray nonstick cooking spray a 9 x 13-inch baking dish. Drain fat from meat. Spread crumbled meat in bottom of dish. Spread cooked corn on top of meat. Carefully spread mashed potatoes on top. Dot with butter or margarine. Sprinkle with paprika. Bake at 325° to 350° until brown, about 1/2 hour.
Beat eggs with sugar until thick. Melt butter. Cool. Add slowly to egg and sugar mix, then add flour and cardamom. Bake in krumkake iron on top of stove. Remove with knife and roll in a cone shape on wooden cone. Store in airtight box. This makes about 60.
Preheat oven to 350°. Scald milk in saucepan (do not boil); remove from heat. Add cornmeal, whisking constantly until lump free, add butter; cool. When sufficiently cool, add egg yolks.
Soften cheese. Mix all ingredients well. Refrigerate mixture overnight before rolling into ball. Roll in additional cup of pecans. Decorate with cherries or stuffed olives.
Blanch 4 diced potatoes by boiling for 7 minutes, ; drain and set aside. In a small saucepan, combine remaining diced potato and water; bring to a boil, then cover and simmer for 10 minutes. With a hand mixer, blend potatoes until smooth; stir in butter buds, onion powder, bouillon granules and 1/2 c. milk until smooth. Add more milk to reach a cream consistency. Add pepper. Pour potato sauce over blanched potatoes.
Brown turkey in a skillet; drain any fat. Cut Velveeta cheese in cubes and melt in skillet with turkey. Serve in toast points (can be reheated). Can put under broiler to re-warm or reheat in microwave. Can serve with crackers to spread.
Cream butter and sugar, then add flour, baking powder and soda. Mix well, then add remaining ingredients. Bake 10 to 12 minutes at 350°. Let set until cool. If you use ice cream dipper, your cookie will be nice and round. Bake on large cookie sheet. These are also good with half whole and half wheat. Makes about 36 cookies.
Cream butter and sugar. Blend in milk and flavoring, add cherries and nuts. Form into 2 inch rolls and roll in coconut to cover rolls. Chill. Cut in 1/4 inch slices. Bake at 375° until golden brown, about 12 minutes. Makes 60.
Bake cake mix in two round cake pans. Break one cake into pieces and place in punch bowl. Layer 1/2 of pudding mix on cake pieces. Add layer of 1 can crushed pineapple (drained), 1 can pie filling and 1 container Cool Whip on top. Then place next cake on top (do not break) and repeat with layering of pudding, crushed pineapple, pie filling and Cool Whip. May add pecans.
In medium bowl, beat together butter and sugar until light and creamy. Add egg and vanilla; beat well. Combine flour, salt and baking powder. Gradually blend into butter mixture, just until moist. Press dough evenly into 12-inch pizza pan. Sprinkle with 1 tablespoon sugar. Bake in 375° oven for 15 to 20 minutes or lightly brown. Remove and cool.
In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate 1 hour or until easy to handle. On lightly floured surface, roll out dough to 1/4 inch thickness. Make sure dough is thick enough so cookies will puff up. Cut with cookie cutters dipped in flour. Place on greased baking sheets. Sprinkle with colored sugars and bake or frost when cool.
Look in the phone book under pizza. Call, order your favorite kind and have it delivered (give name, address and phone number.) Wait for door bell to ring. Open door, pay delivery man. Grab some napkins and eat straight from box. Refrigerate leftovers for breakfast.
Mix jello, mayo and cottage cheese. Then add all other ingredients and mix well. Chill 2 to 4 hours.
Mix juices and sugar in crock-pot. Stud orange with cloves and add to liquid. Add allspice and cinnamon sticks. Simmer for 6 to 8 hours. May add 1 cup rum, if desired. Delicious at Christmas when your guests first arrive in from the cold.
Combine green beans, onion soup mix and water; cover and cook over low heat 20 to 30 minutes or until beans are tender. Drain and spoon into a serving dish. Add butter, almonds and cheese; toss lightly. Sprinkle with paprika. Yield: 4 to 6 servings.
In 9 x 13-inch baking dish, spray with Pam or foil. Put chicken breast in bottom of dish, top with 1 slice Swiss cheese on each breast. Combine soup and wine; mix well. Pour over chicken, add 1 cup of stuffing (or more if desired). Drizzle with melted oleo. Bake 1 hour at 350°.
Beat eggs until thick and lemon colored; add baking powder, salt and sugar and beat again. Fold in flour and vanilla. Line a 15 x 10-inch jelly roll pan with waxed paper. Bake at 400° for 13 minutes. While cake is baking, place a towel, a little longer then the pan, on the table and sprinkle generously with powdered sugar. When cake is done, immediately turn upside-down on the powdered sugar. Remove waxed paper from bottom of pan. Fold side of towel over cake and roll together to form a roll. When cool, unroll cake and spread with your favorite jelly or preserves. Roll cake again and sprinkle with powdered sugar. Slice to serve.
Cook together sugar, water, crushed berries, cornstarch and lemon juice until thickened. Add butter and cool while you spread softened cream cheese on baked crust. Place whole berries on cheese. Pour cooked mixture over all. Chill and top with Cool Whip.
Combine cornbread mix with spinach. Saute onion and salt in 3/4 stick butter. Mix all together. Grease a 9-inch pie plate. Bake at 400° for 25 to 30 minutes.
Drain oranges and pineapple and save syrup. Dissolve gelatin in hot water; add cold water to syrup to make 1 1/2 cups. Add lemon juice and salt. Add cold water and syrup to gelatin. Chill until partly set. Meanwhile, combine sugar and cranberries in bowl. When jello is nearly set, add ground fruit, celery and nuts. Place in mold, if desired.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating 1 to 2 minutes after each. Sift flour, salt and soda. Add to the creamed mixture alternately with sour cream, beating after each addition. Add milk; beat in well. Add extracts and vanilla. Beat well. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with rotary or electric mixer until thoroughly mixed. Place over rapidly boiling water. Beat 7 minutes or until frosting stands in peaks. Remove from boiling water. Add vanilla and beat until thick enough to spread. Makes enough frosting for the top and sides of two 9-inch layers.
Bake cookie dough until done, about 7 to 10 minutes. Let cool, spread with mixture of cream cheese, sugar and a little vanilla. Decorate with whatever fruit you like. You can also have Cool Whip on top, if desired.
Mix together orange marmalade, egg and shortening or oil. Add to this mixture the flour, vanilla, soda and salt. I also add some orange flavoring. Stir in raisins and nut meats.
Mash avocados in a bowl with lemon juice, salt and pepper. Combine sour cream and mayonnaise in another bowl.
To the coconut juice, add (if needed) enough sweet milk to fill a cup. Boil sugar and juice for 6 minutes. Add the coconut meat; boil 10 minutes, stirring constantly. Beat until creamy. Drop on buttered dish. Let cool.
Cook sugar, milk and butter until it forms a soft ball in water, then add peanut butter and marshmallow cream. Beat with spoon until slightly stiff. Pour into buttered pan. Allow to cool thoroughly before cutting.
Shred beef in blender, save 1/2 cup. With large spoon, stir in other ingredients. Shape into 2 large balls. Roll in remaining beef. Refrigerate. Serve at room temperature with your choice of crackers.
Melt 1/3 cup butter in a large skillet. Pare, core and slice apples to 1/2-inch pieces. Add apples to butter and cook, stirring, 8 minutes, until tender. Stir in 3/4 cup sugar, 1 teaspoon lemon peel, 1/2 teaspoon cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.
Boil chicken in 4 quarts of water with seasoning in water. Remove chicken and debone. Cook noodles in chicken broth until done. Add chicken and soups to the noodles. Do not drain the noodles. Simmer for 20 minutes.
Spread rice in a 9 x 13-inch baking dish. Add water. Sprinkle onion over mixture. Season chicken to taste; place, skin side up, on rice mixture. Slightly dilute soup with milk; spread over top of chicken. Cover with foil; bake at 350° for 1 1/2 hours. Serves 4 to 6.