HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt and cinnamon. Cream butter with cream cheese thoroughly. Beat in sugar, egg yolk and vanilla. Blend in dry ingredients well. Press out with cookie press onto cookie sheet. Decorate, if desired, with colored sugars before baking. Bake at 350° for 5 to 8 minutes or until edges are brown. This cookie is very light in color when done. Top should not be brown.
Cook washed, unpared potatoes in salt water until tender. Drain. Let cool to "handling" temperature. Mix next 5 ingredients with a fork and set aside. Peel potatoes; chop into a large bowl. While potatoes are still hot, add eggs, onion (if desired) and parsley flakes. Toss lightly.
Mash bananas, Sift together flour, baking soda and salt. Combine butter, eggs, sugar and vanilla and beat. Add bananas, sour cream and flour mixture. Beat until blended. Pour into greased loaf pans and bake at 350° for 45 minutes. Cool for 15 minutes.
Combine milk and sugar. Cook over medium heat, stirring constantly until it boils. Turn the heat down to low, and cook for 10 minutes, stirring constantly. Remove from heat; add chocolate chips and remaining ingredients. Mix well, until smooth. Spread into an 8 x 8-inch pan and cool for 1 to 2 hours. Keep refrigerated.
Place sugar, water and lemon rind in a small saucepan and bring to a boil. Cover; reduce heat and simmer for 30 minutes. Remove lemon rind and discard. Add vanilla and chocolate extracts, brandy, almond extract and vodka. Stir well. Cool and place in a bottle.
Beat eggs; add sugar, Karo, melted oleo, pinch of salt and vanilla. Mix well. In unbaked pie shell, spread pecans on bottom. Pour mixture over them. Bake at 350° for 30 minutes, until firm.
In 1-quart saucepan over low heat, heat chocolate and butter or margarine until melted and smooth. Remove from heat. Let stand 15 minutes to cool chocolate mixture slightly.
Saute the broccoli in the oil. Add stems first, sliced thin, then add tops, chopped. Add the bean sprouts and soy sauce. Cover; steam for 10 minutes.
Combine sugar, butter, Karo syrup and flavorings. Bring to a boil. Cook for 5 minutes. Turn off, add soda. Pour over popcorn and stir until all covered. Spread on cookie sheet and bake for 1 hour at 250°. Stir every 15 minutes. Spread on wax paper to cool.
Cook potatoes; mash until smooth (no milk). Add remaining ingredients; beat until fluffy. Cool. May be used anytime within a week. Dot with butter. Bake at 350° for 30 minutes.
Blend all ingredients together in a blender until frothy. Yields 6 (1/2 cup each) servings; 42 calories per 1/2 cup serving.
Brown ground meat. Mix enchilada sauce, mushroom soup and chicken soup, then mix all together. Roll the mixture in the tortillas, then put some of mixture on the tortillas. Put cheese on top. Bake at 350° until cheese is melted.
Put Jell-O in bowl large enough to hold the four cups of liquids. Stir until Jell-O is completely dissolved, then add the guava juice and the cold water. Stir. Pour into Jell-O mold or glass container. Add fruit and mix well. Chill until set. Very nice cut in squares on lettuce leaves with topping. (I use sugar-free Jell-O.)
Cut round steak into small pieces and brown in margarine; season. In a bowl, mix together cream of mushroom soup and milk and pour mixture onto meat. Cook until it comes to a boil or thickens. Remove and let set 10 minutes. Serve with salad and a bread.
Preheat oven to 400°. Cream the butter and sugar. Add eggs, one at a time. Dissolve soda in sour milk and add alternately with the flour. Add melted chocolate to batter last. Bake 20 minutes at 400°. Makes three 9-inch layers.
In small saucepan on low heat, combine egg, sugar and lemon juice. Stir constantly until sauce bubbles and begins to thicken. Set aside. Slice bananas lengthwise about 3 inches long, 1/4-inch thick. Whip cream until it peaks. Fold in with sauce and pour over bananas. Sprinkle peanuts on top.
Cook hamburger meat and drain. Pour taco seasoning mix over and cook until done. Put in a large pan and add beans, hominy, tomato sauce and diced tomatoes and green chilies. Cook over medium heat for 20 to 25 minutes. Put Tostitos in bowl. Pour soup over them. Top with sour cream and hot sauce of your choice.
Combine all ingredients, stirring well. Store in refrigerator. Serve on crackers or rye bread.
Combine first 5 ingredients in a large bowl. Add eggs and oil. Stir until dry ingredients are moist. Do not beat. Add vanilla, pineapple, pecans and bananas. Mix in thoroughly with spoon. Divide batter into 3 (9-inch) cake pans. Bake at 350° for 25 to 30 minutes. Cover cake between layers and all over with following frosting.
Melt butter in 10-inch skillet until sizzling. Add garlic. Cook over medium heat for 1 minute. Add parsley, clams and Worcestershire sauce. Continue cooking, stirring constantly, 1 minute more. Reduce heat to low. Stir in sour cream and milk. Cook, stirring constantly, 1 to 2 minutes more. Stir in peppers. Cook and drain linguine. Serve sauce over linguine with Parmesan cheese and pepper.
Grease muffin tins. Combine oil, beaten egg, milk and pumpkin. Beat well. Stir together all remaining dry ingredients and stir into liquid ingredients until well blended. Do not beat. Fill tins 3/4 full. Bake 25 to 30 minutes at 350° until lightly browned.
Cook spiral shaped noodles for 7 to 10 minutes. Rinse in cool water. Shake in some Viva Italian to noodles to separate. Add any or all of the above ingredients to your salad, then shake in as much dressing to coat vegetables evenly. Chill before serving.
Mix all in blender. Fill blender with ice cubes to between 4 and 5-cup mark. Blend.
Mix first 8 ingredients and form into a loaf. Place on a rack in the pan so fat will run off. Bake at 350° for 60 minutes. Fifteen minutes before done, top with mixture of catsup, brown sugar and dry mustard. Serves 6.
Brown meat slowly; spoon off fat. Add next 4 ingredients. Cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling salted water until tender. Drain and rinse.
Cut up cooked chicken (deboned) and place in oblong pan. Combine chicken soup and broth. Bring to a boil and pour over chicken. Slice eggs on top of that. Combine buttermilk, oleo and flour. Stir well and pour over chicken mixture. Bake at 425° for 30 or 35 minutes or until brown.
Drain and mix the beans. Mix the last 4 ingredients to make the dressing. Pour the dressing over the beans and mix well. Let set in the refrigerator for several hours.
Mix melted margarine with cracker crumbs. Press mixture in bottom of sheet cake pan, 13 x 9-inches. Chill. Add cornstarch to juice; return to pineapple. Cream together the powdered sugar, margarine and eggs. Beat for 10 minutes (very important). Add vanilla. Place this mixture on chilled crumbs. Then add bananas, then add pineapple. Spread Cool Whip evenly over top. Chill well before serving with maraschino cherries. Nuts and coconut may be sprinkled on top.
Butter a loaf pan. Slice pound cake horizontally into 3 layers. Place 1 layer in pan. Sprinkle with rum. Spread cake with jam. Add a layer of pudding, another layer of cake, sprinkle with rum and spread jam. Add pudding. Add last layer of cake; sprinkle with lots of rum. Refrigerate. Make up to 3 days in advance to let flavor meld. Turn pan upside down and remove cake. Cover with Cool Whip and chocolate shavings. Chill well before serving.
Mix together and chill until ready to serve. When ready to serve, add a chilled 2 liter bottle of 7-Up.
Cream together margarine and sugar. Add eggs one at a time. Add flour and baking soda, alternating with syrup. Blend in vanilla and nuts. Bake in a greased 9 inch square pan at 350° for 40-45 minutes. Frost and cut into squares while warm. Make frosting by heating together the margarine, syrup, vanilla and confectioners sugar, stirring until smooth.
Separate crescent rolls into their individual triangles, then cover each triangle with the deviled ham spread. Drain asparagus spear juice into bowl and save. Place 1 to 3 asparagus spears on the wide end of each triangle, then roll toward the tip. Cut remaining spears into 1-inch pieces and save for sauce. Place roll-ups on an ungreased cookie sheet. Cook at 325° for 15 to 18 minutes, until golden brown.
Bake cake as directed in square pan. Then punch holes in cake with toothpick. Mix 1/2 cup water with jello and strawberry pop. Pour this over cake. Refrigerate overnight. Mix 1 1/2 cups milk with instant vanilla pudding. Add Cool Whip; spread over cake.
If you want to get fancy, use a new flowerpot and trowel to serve and gummy worms on top.
Combine crust ingredients; pat into the bottom of an 11 x 7 x 2-inch baking dish. Bake at 350° for 20 minutes.
Place in a skillet 2 tablespoons oil. Add onion. Cook until slightly brown. Add ground beef. Cook until brown; drain fat. Add tomato soup and 1/4 can of water.
Heat oil in deep skillet. Brown Chicken in it. Remove chicken and keep hot. Cook onions and garlic in oil until tender. Add other ingredients except wine and blend. Cook for 5 minutes. Return chicken to skillet and simmer for 45 minutes. Add wine and cook uncovered for about 15 minutes.
Sift together dry ingredients. Combine wet ingredients and add to dry mixture. Add melted shortening and bread crumbs. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 15 minutes or until done.
Cook in a 2-quart glass casserole dish. Mix all ingredients together. Cook, covered, for 15 minutes in a microwave or until macaroni is tender, stirring once.
Heat ingredients until thickened. Pour over raw, sliced peaches in baked pie shell. Top with Cool Whip or whipping cream. Yields 3 deep dish pies.
Mix ingredients well. Can be used on outside barbecuing or in your oven for last minute broiling. Do not leave under broiler too long, it will burn.
Wash, peel and slice tomatoes. Dip in cornmeal. Fry in bacon drippings.
Cream butter. Add sugar and beaten eggs. Add dry ingredients. Add vanilla and nuts. Pack in bread pan. Place in cold place overnight. Slice 1/2-inch thick and bake 8 to 10 minutes in a 350° oven.
Combine ground cherries, ReaLemon, brown sugar and salt. Add 1 quart water to cover. Bring to boil; thicken with clear-jell. Turn heat down; boil for 2 minutes. Take off stove. Add the butter or oleo. Pour into unbaked pie shell, then put crust on top. Bake at 450° until golden brown.
Put butter in iron skillet; melt. Add sugar and stir. Mix flour and eggs together and add milk. Pour in skillet slowly on sugar and butter, stirring until thick. Add vanilla and put in baked pie shell. Spread meringue on top and bake at 300° for meringue to brown.
In large skillet, brown meat; drain. Stir in onion soup, flour, sauce and water. Simmer covered for 5 minutes. Stir in macaroni. Turn into 1 1/2-quart casserole. Sprinkle with cheese. Bake 15 minutes in preheated 400° oven. Makes 5 servings.
Mix well the Cool Whip, powdered sugar and cream cheese. Put in between cake layers and cherry pie filling and on top of cake. Put in refrigerator overnight.
Boil potatoes. While potatoes are boiling, saute onion, green peppers and celery until wilted. Add capers, Spanish olives and raisins. Saute for a few more minutes. Do not let it get too brown. Add tomato sauce, ketchup, salt and pepper. Simmer for 20 minutes. Add a little water, if the sauce is too thick.
Wash and skin a plump frying chicken. Put in crock-pot; cover with Italian dressing. Cook on low for 8 hours. (If oven cooking is preferred, place chicken in a covered casserole dish and bake at 350° for one hour, or until meat falls from bone.)
Place oil in wok. Add garlic; saute 2 to 3 minutes (don't burn). Add chicken. Cook until no longer pink (5 minutes). Meanwhile, microwave broccoli (4 minutes). Cut up and mike again for 2 minutes. Add broccoli, cut up pepper and nuts to wok. Fry 2 to 3 minutes; add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco. (These last 6 ingredients I usually have mixed in a cup and ready to go.) Cook 2 to 3 minutes longer. Serve over rice. (Try varying recipe by using shrimp instead of chicken or by adding other vegetables you may enjoy.) Serves 4.
Brown venison and sausage in heavy iron skillet or Dutch oven. Remove meat and saute onions and garlic in grease. Mix meat, onion, garlic, tomato sauce, chili powder, oregano, thyme, bay leaf, beer and kidney beans. Simmer, tightly covered, for 1 hour or more, stirring occasionally. Correct seasonings with salt and pepper. Cook until well thickened and rich in flavor. This is great cooked over a campfire in a heavy Dutch oven and will fill lots of hungry mouths.
In bowl, mix first 2 ingredients together, then blend in next 8 ingredients. Beat very well. Pour into either 9 x 13-inch or 11 x 17-inch ungreased pan. Spread evenly. Sprinkle chocolate bits over top of batter. Bake at 350° for 35 to 45 minutes. Let cool and cut into squares. (Test for center to be done at about 40 minutes.)
Mix peanuts and potato sticks (I break them in smaller pieces). In a large bowl, melt butterscotch bits and peanut butter in microwave (do not boil). Pour over dry ingredients. Mix and drop on cookie sheet by tablespoon (covered with wax paper). Place in refrigerator 10 to 15 minutes to set. Store in covered container.
Dice potatoes and onion and boil until potatoes are almost tender. Heat chicken bouillon, milk, salt, pepper and bay leaves in soup pot over medium-high heat to almost boiling. Remove from heat and set aside.
Combine egg, bread crumbs, green onion, green pepper, thyme, 1/2 teaspoon salt and dash of pepper. Add ground beef; mix well. Shape beef mixture into 3/4-inch meatballs. (Allow to stand at room temperature 1/2 hour.) Pour cooking oil into a metal fondue cooker to no more than 1/2 capacity or to depth of 2-inches. Heat over range to 350°. Add 1 teaspoon salt to hot oil. Transfer cooker to fondue burner. Spear individual meatballs with a fondue fork. Cook in oil 1 minute or until browned. Transfer meatballs with a dinner fork. Dip in Tangy Cranberry Sauce.
In top of double boiler, melt butter; add cheese and melt slowly over hot water (not boiling water), stirring occasionally. Do not allow it to get too hot. Gradually stir in the ale or milk and seasonings. When creamy, spoon the mixture onto the slices of buttered toast. Brown quickly under the broiler if you like. Serve the rarebit very hot.
Mix all together, except grated cheese and potato chips. Put in large shallow pan. Sprinkle with grated Cheddar cheese and crushed potato chips. Bake at 400° for 25 to 30 minutes or until potato chips brown. (I sometimes also put in sliced olives.)
Chop peppers and mix with vinegar or juice and pepper. Serve as a dip with bananas, pineapple or other fruit.
Drain pineapple and reserve 3 tablespoons of juice. Combine sugar and flour. Stir in juice. Add cheese and cracker crumbs. Mix well and spoon into a quart casserole dish. Melt butter and mix well with cracker crumbs. Sprinkle over casserole. Bake at 350° for 20 to 30 minutes or until crumbs are lightly brown.
Let cream cheese soften for one hour. Add sugar and milk. Mix until all ingredients are soft; add eggs one at a time. While mixing, add sour cream, flour and vanilla. Mix until smooth. Flour and butter pan. Pour in batter. Preheat oven to 400°. Put in oven for 45 minutes to 1 hour. Shut off oven; crack oven door until cool. Store in refrigerator.
Fry bacon to a crisp. Remove from pan and crumble when cool. Slice zucchini thin and put into bacon grease. Add salt, pepper and onion. Cover and cook on medium-high for 15 to 20 minutes or until tender. Remove lid and reduce heat to low. Add bacon and cheese. Stir until cheese is melted.
Mix all ingredients in bowl thoroughly and place in a greased 1 quart casserole dish. Cover with topping mixture. Bake at 375 degrees for 15-20 minutes until browned.
With a sharp knife, cut slits into the meat; insert slivers of onion and garlic into the slits. Put the meat in a bowl and slowly drizzle vinegar over it. Cover tightly and place in refrigerator overnight. Before cooking, pour off the vinegar and wipe the meat with a clean, dry cloth. Place the roast in a heavy pot and brown it on all sides in the oil. Pour the coffee over the meat; add water. Cover and cook slowly on top of the stove for approximately 6 hours. Additional water may be needed, so check and add only a small amount at a time. Add salt and pepper only during the last 20 minutes.
Preheat oven to 300°. Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla. Add eggs, 1 at a time. Combine flour and salt in a separate bowl. Add flour and salt to mixture, a small amount at a time. Add buttermilk and stir well. Sprinkle pecans in bottom of pie crust, pour custard mix over the pecans, and bake for 1 hour and 30 minutes. Serve at room temperature.
Mix and press 1/2 inch greased 9 x 13 pan. You will have some left over to use later.
Preheat oven to 325°. Spread tortilla chips on baking sheet. Sprinkle chicken, onions and cheese over chips. Bake about 5 minutes or until cheese starts to bubble. Serve hot. Makes 22 nachos. Calories: 20, Carbohydrate: 1g.
Blend together and shape into two balls. Roll in nuts. Refrigerate. Serve with a couple of different kinds of crackers.
Mix ingredients together and beat for 4 minutes. Bake at 350° for one hour (do not open door while baking).
Mix the crumbs and margarine. Press 3/4 into a 9 x 13-inch pan. Whip condensed milk and lemon juice and rind until thick. Put on crust. Add the vanilla and sugar to the whipped cream. Put the whipped cream on top of lemon mixture, then remaining 1/4 of the crumbs on top of the whipped cream. (Can add canned pineapple, drained, to lemon mix and decorate with maraschino cherries on top.)
Bring vinegar and water to a boil and let cool. Mix well and add to water and vinegar the sugar, egg, mayo and canned milk. Add chopped onion, chopped celery, salt, pepper and hard-boiled eggs.
Saute peppers and onion in butter until done. Add corn and simmer for 10 minutes.
Preheat oven to 400°. Place roast in pan. Add pepper to roast, add sliced onion and garlic powder. Cook for 15 minutes. Lower oven to 350° and add water and soya sauce. Use thermometer for well done.
Cook and drain noodles. In a large pot or bowl, mix noodles with 1 stick melted butter, sour cream, mushrooms and grated Cheddar. Put into greased 9 x 12-inch baking dish. Sprinkle with Parmesan cheese. Bake at 275° for about 1 hour. Serves 8 to 12.
Mix at room temperature. Refrigerate, then roll into a ball. Dip in chopped nuts, parsley or chopped chives. Serve on your favorite bread or crackers.
Saute onion, celery and green pepper in melted oleo. Blend in flour, garlic salt and pepper. Stir in chicken broth, evaporated milk and water. Cook over medium heat, stirring until sauce is thick. Fold in chicken. Pour into 1 1/2-quart lightly greased baking dish. Make 1 cup flour into biscuits. Roll out and spread 1/3 cup sliced green olives and 1/2 cup grated Cheddar cheese on top. Roll up like a jelly roll and cut into 1-inch slices. Place these on top of mixture in casserole. Bake 20 to 25 minutes at 425°.
Preheat oven to 250°. Take a Reynolds Brown-in-Bag. Coat with the 2 tablespoons flour. Prepare the roast by sprinkling with garlic, salt and pepper. Place roast in Brown-in-Bag. Add potatoes, carrots and onions on top of the roast. Add bouillon cubes, mushroom soup and 8 ounces of hot water. Close Brown-in-Bag and cut slits in top of bag. Place Brown-in-Bag in a shallow baking dish. Put it in the oven as you walk out the door for Sunday School and come back after worship service and you're ready. Bake at 250° for 4 hours.
Mix all ingredients. Cover and cook for 30 minutes to 1 hour. Serve with shredded Monterey Jack cheese on top or mild Mexican Cheez Whiz spooned in.
In saucepan, cover raisins with water. Bring to a boil and simmer for a few minutes. Drain. Put cubed bread in greased, oven-safe bowl. Blend in milk and eggs. Add sugar, raisins, butter, cinnamon, nutmeg and vanilla. Allow to soak for 5 minutes. Place in an oven-safe, larger bowl of hot water. Bake in a preheated 350° oven for 1 hour or until custard is set.
Cook potatoes in boiling water until soft. Dip in cold water to remove skins. Mash. Mix yeast with honey and water. Let rise until double. Add yeast mixture to potatoes with salt. Add flour until bread dough consistency. Roll out 3/8-inch thick. Cut in circles. Place on pan to rise. Bake at 350° for 30 to 45 minutes. Makes 2 to 2 1/2 dozen.
Mix all ingredients and bake at 325° for 20 to 25 minutes, using three 9-inch round pans.
Cream shortening and sugar; add eggs. Sift dry ingredients and add alternately with milk and vanilla. Add raisins (if using them) and drop on a cookie sheet. Sprinkle top of drops with sugar and cinnamon, if you wish. Bake at 400° for 10 minutes.
Cover berries with vinegar. Mash them a bit. Allow to stand overnight. Strain through a wet jelly bag. Measure juice and add an equal amount of white sugar. Boil 15 minutes. Pour into sterilized bottles and seal. When serving, add water to taste (approximately 1 ounce juice to 6 ounces water).
Fry bacon in large iron skillet. Remove from pan; drain and crumble 2 strips. Set aside. Crumble remaining bacon and set aside. Discard drippings. Saute onion, pepper and celery until tender. Add tomatoes and juice, Worcestershire sauce, salt, pepper and the 2 crumbled strips of bacon. Cover and simmer at least 30 minutes. Add water, if needed. Ten minutes before serving, mix cornstarch with 1/4 cup water and stir to dissolve. Add tomato mixture. Stir well and add shrimp and green onions. Simmer. Serve over hot cooked rice and sprinkle with remaining crumbled bacon. Makes 4 servings.
Wash blueberries and put sugar over them. In a bowl, mix lemon juice, milk and Cool Whip. Add blueberries and pecans; mix and pour into crusts. Keep in refrigerator. Makes 2 pies.
Dissolve Jell-O in hot water then add ginger ale. Add pineapple, celery and nuts. Refrigerate to gel.
Prepare according to directions; bake in two layer pans. Cool and split layers, making 4.
Beat cheese and sugar; add peanut butter and milk. Fold in Dream Whip; turn into crust. Chill 5 to 6 hours. Can garnish with chopped nuts.
Preheat oven to 350°. Grease and flour three 9-inch cake pans. Sift together dry ingredients. Add remaining ingredients. Blend well. Pour into prepared pans. Bake 30 to 40 minutes. Cool thoroughly and frost with Cream Cheese Frosting.
Dissolve the Jell-O in just enough boiling water to make a paste (1 to 2 tablespoons). Mix all other ingredients except sugar into the Jell-O paste. Measure the results of mixture and add 1 cup of sugar for every 1 1/2 cups of mixture. Top with garnish (green leaves and berries). Stores in refrigerator very well.
Crumble breads. Heat chicken noodle soup and mash noodles. Add this to bread mixture with melted margarine and mix finely chopped onion with sage; add to mixture. Heat chicken broth and add to mixture. Add milk and beaten eggs to mixture. Should be thin enough to pour. Grease 9 x 13-inch baking dish well and pour mixture into dish. Bake at 400° until set, 30 to 60 minutes.
Melt margarine. Add brown sugar, flour and nuts. Sprinkle over potato mixture. Bake at 350° for 35 minutes.
Combine flour, salt and baking soda; set aside. Cream shortening and both sugars. Add egg, water and vanilla to creamed mixture. Slowly add flour mixture, mixing until well blended. Add oatmeal and raisins or chocolate chips, stirring until evenly distributed. Bake at 350° for 10 to 12 minutes.
Cream margarine cream cheese and sugar until light and fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time beating well after each addition. Stir in flour. Spoon mixture into greased 10 inch tube pan and bake at 325° for 1 1/2 hours.
Prepare cake mix according to box directions. Add 1/2 cup extra margarine. Pour in 9 x 13-inch pan and bake at 350° for 10 minutes.
Combine sweet potato, sugar, butter, milk, egg, nutmeg and cinnamon in mixer bowl. Beat until light and fluffy. Pour into pie shells. Bake at 350° for 45 minutes.
Beat eggs well; add sugar. Add egg mixture to cold milk; beat well. Cook in double boiler until it coats a metal spoon. When custard is cold, add vanilla. Strain to make a smooth custard.