HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine. Mix flour and confectioners sugar; add to margarine and mix well. Add nuts and vanilla; mix well. Pinch off dough and make into very small balls. Bake at 325° for about 15 to 20 minutes. Take out as soon as they turn slightly brown. As soon as they come out of the oven, put them in a brown bag with about 2 cups sifted confectioners sugar. Shake bag. Take sand tarts out of bag; arrange on platter.
Preheat oven to 325°. Place crushed cereal in a plastic bag. Add chicken, one piece at a time, and shake to coat. Place on nonstick baking sheet and sprinkle with pepper and paprika. Bake, covered, for 45 minutes. Remove cover and bake for an additional 15 minutes.
Heat olive oil in large, heavy soup pot over medium heat and saute onions until lightly browned. Add tomatoes and cook for 5 minutes more. Raise heat to high and add garlic, bay leaf, thyme, marjoram, pepper and water. Bring to a boil; reduce heat to medium and cook for 15 minutes. Puree soup, 2 cups at a time, in blender. Return soup to pot and reheat soup to boil over high heat. Place two slices of toasted bread in each serving bowl. Ladle soup over bread and top with cheese.
Cook water, sugar, cream of tartar, vinegar and butter. Boil to hard crack stage. Remove from heat. Add vanilla and rice. Stir until all the grains are coated. Pour into buttered pan. Let cool. Break into pieces.
Mix all ingredients together. Bake at 350° for 1 hour in a covered dish.
Brown steak with peppers and onions. Add 57 sauce and 1/4 cup water. Simmer until meat is soft, then place on tortilla and add optionals.
Cream butter and shortening; gradually add sugar, beating well. Combine flour and salt; stir into creamed mixture. Drop batter by teaspoonfuls 2 inches apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie. Bake at 350° for 8 minutes or until lightly browned. Cool 1 minute. Carefully remove to wire racks to cool completely. Store in airtight container up to 1 week. These crispy, lemony cookies will keep in the freezer for months.
Combine all the ingredients for sauce. Slice the onion into circles and add to sauce. Mix in cooked carrots. Refrigerate 24 hours before serving.
Beat eggs slightly. Mix in next 5 ingredients, then nuts. Pour into unbaked shell. Bake in 400° oven for 15 minutes. Set oven temperature control at 350°. Continue baking 30 to 35 minutes. (Filling should be slightly less set in center than around edges.)
Spread the apples in a pie pan or shallow baking dish. Sprinkle with lemon juice and 1/4 cup sugar. Mix cinnamon, flour, salt and 1/2 cup sugar. Cut in butter; stir in cheese. Spread this mixture over the apples. Bake at 350° until apples are tender, about 40 minutes. Serve warm or cold with ice cream or whipped cream.
Brown meat and drain. Mix all ingredients together and bake 30 minutes, covered, at 400° in a 2 1/2-quart dish or Dutch oven.
Melt almond bark, stir other ingredients in and mix well. Drop by teaspoon on wax paper. May be frozen.
Mix crushed Butterfingers and Cool Whip together. Add to crust. Freeze and eat.
Prepare noodles according to package, then blot each with a paper towel to remove excess moisture. Section sausage into 6 pieces. Split sausage sections lengthwise almost all the way through and fill with a slice of cheese. Wrap each stuffed sausage section in a noodle, secure with a toothpick and place in a square baking dish. Pour spaghetti sauce over all. Cover and bake at 350° for 30 minutes or until heated through. Serve with Parmesan cheese.
Combine eggs, onion, soup, Cheddar cheese and mayo. Cook broccoli. Mix dressing and margarine together. Add to mixture and mix well. Bake at 350° for 30 minutes.
Combine the first 5 ingredients. Combine the remaining ingredients. Mix in a jar and shake well. Pour over salad and refrigerate for 24 hours before serving.
Add oil and spices to a hot frying pan. Blend together. Add potatoes to hot oil and spices. Cook until tender. All spices will cling to each potato cube. Enjoy!
Grease 7 x 11-inch pan. Place 7 slices bread on bottom. Top with bacon and then cheese. Place 7 slices bread over this. Beat mustard, eggs and milk together and pour on top. Refrigerate overnight. Top with crushed corn flakes. Bake at 350° for 1 hour.
Mix pineapple, sugar and flour in saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and cool. Whip cream and fold in sliced bananas, pecans and 3/4 of coconut. Fold whipped cream mixture into cooled pineapple mixture. Pour into pie shells; sprinkle remaining coconut on top. Refrigerate several hours or overnight. Garnish with red and green maraschino cherries.
Cook macaroni per package directions minus 2 minutes. Drain and rinse with hot water. Pour into large mixing bowl.
Cream butter. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Shape dough into 2 1/2 x 1/2-inch sticks. Place on ungreased cookie sheets. Flatten 3/4 of each cookie lengthwise with tines of fork to 1/4-inch thickness. Bake at 350° for 12 to 14 minutes. Remove to wire racks to cool.
Cream together margarine, sugar and egg. Add coconut; spread on bread and bake at 350° until evenly browned.
Add baking soda to nuts and dates, then boiling water; next sugar and butter. Drop in egg; stir well. Add vanilla and flour. Pour into greased loaf pan. Bake 50 minutes to 1 hour at 350°.
Toast coconut and almonds on a cookie sheet at 350° for 4 to 6 minutes. Cream butter and white and brown sugars until light. Add vanilla and coconut extracts. Beat in egg. Combine flour, baking soda, salt and cornstarch. Stir into butter mixture, using a spoon rather than a mixer. Add coconut and almonds.
Wash, peel and grate potatoes (raw). Grate onion and add to potatoes. Beat eggs well. Add to potato mixture. Add salt and flour. Mix well.
Saute bacon and onion until bacon is crisp and onion yellow. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Bake, uncovered, for 45 minutes in a 350° oven until beans are bubbly.
Use 9 x 13 x 2-inch pan or baking dish. Mix beans and taco seasoning. Spread in bottom of pan. Then layer next 5 items. Mash avocado with fork; mix in mayo and lemon juice. Spread in pan. Next, put diced tomato; top with cheese. Chill for at least 6 hours. Serve with traditional Tostitos or other dip chips. Makes 20 to 30 servings.
Mix all ingredients and put in 1 gallon freezer container. Place in freezer at least overnight. Remove 1 hour before serving; in summer, 1/2 hour. Keeps several weeks in freezer. Serves 32 (4 ounce) servings.
In a large pot lightly brown pieces of chicken in olive oil. Add all other ingredients; simmer (covered) until tender (about 1 1/2 hours) or may bake in a 350° oven about 1 1/2 hours. Stir chicken 2 to 3 times during cooking time. Serves 6.
Sift flour, salt and baking powder. Beat egg lightly in 1 cup measuring cup. Then fill rest of cup with milk. Add to dry ingredients and heat a little. Let rise for 5 minutes. Drop batter by tablespoons in boiling water or stew. Cover and let boil for 20 minutes.
Mix sugar, oil and vanilla. Add eggs, flour and baking powder. Pour half in greased 9 x 13-inch pan. Sprinkle sugar and cinnamon over mixture; spread can of cherry pie filling. Pour rest of mixture over pie filling. Top with more sugar and cinnamon. Bake at 325° for 50 minutes. Can also use lemon, blueberry or apple pie filling in place of the cherry.
Mix all ingredients; chill for an hour. Shape into bite-size balls. For later use, freeze on a cookie sheet, then place in plastic bags. To heat, place on cookie sheet and bake 20 minutes at 350° (longer if frozen).
Cut cake in very thin slices. Place layer in bottom of 9 x 13-inch glass pan, cutting same number of slices for second layer. Soften cream cheese; add sugar, Cool Whip and vanilla until well blended. Pour half over cake slices. Add second cake layer. Spoon rest of cheese mixture over cake slices, covering completely. Top with cherry pie filling. Chill for 6 to 8 hours before serving.
Preheat oven to 350°. Pour boiling water on chocolate, stirring until melted; cool. Grease and flour rectangular pan, 13 x 9 x 2-inch. Beat sugar and margarine until fluffy. Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Beat egg whites until stiff; fold into batter. Pour into pan. Bake about 20 minutes or until toothpick inserted in center comes out clean. Spread Caramel Topping over hot cake; sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chocolate chips melt. Cool before serving.
Have an adult heat the oven to 375°. Slice the cookie roll into 1/4-inch slices. Put them on a cookie sheet about 2-inches apart. Mix egg yolk and water, then divide into 4 small dishes. Mix one drop of food coloring in each dish. Make each dish a different color. Use a clean paint brush to paint designs on the cookies. Bake in the oven 8 to 10 minutes. (Make sure an adult is helping you.)
Heat cream cheese in microwave until soft. Mix remaining ingredients with cream cheese. This is a good dip served hot or cold. If you like it less spicy, delete the jalapenos.
Cook rice until dry. Add 1 quart milk until creamy. Add sugar and raisins. Beat eggs with fork and add to mixture. Stir in 1/4 teaspoon vanilla. Chill and serve.
In a 2-quart microwave-proof dish, stir together milk, cocoa, salt, sugar and cornstarch until cornstarch dissolves. Cook on High (100%) power for 2 minutes. Stop, take mixture out and whip with wire whip. Return to microwave and use wire whip to beat mixture. Return to microwave for 2 additional minutes on High. Remove from microwave, using wire whip, beat in margarine, vanilla extract and packets of sweetener. Pour into individual serving dishes. Refrigerate. Yield: 5 (1/2 cup) servings. Contains 125 calories per serving.
Mix all ingredients and spoon into greased muffin tins. Bake at 400° for 15 to 20 minutes. Makes 8 to 10 muffins.
In Dutch oven, cook meat until it loses red color. Add remaining ingredients except peas. Bring to a boil. Lower heat and simmer, uncovered, for 50 minutes. Add peas; cover and cook 15 minutes longer. Serve hot with garlic bread. This freezes well. Just heat and serve.
Cream butter and sugar together and add beaten egg and vanilla. Mix with remaining ingredients. If dry, add a few tablespoons of water so dough is pliable enough to press into a greased 9 x 1-inch cake pan. Top with unpeeled peaches or plums cut into wedges or strawberries or blueberries. Dot fruit with butter and sprinkle it with sugar and cinnamon to taste. Squeeze lemon juice over fruit. Bake at 375° for 30 to 35 minutes until crust is lightly browned.
Mix all ingredients. Chill after mixing at least 1 hour. Bake at 375° about 9 to 12 minutes.
Beat egg slightly and mix with remaining ingredients; blend well. Pack firmly in greased 8 x 4 x 3-inch microproof loaf pan. Cover with waxed paper and cook on 70 (Roast) for 25 to 30 minutes, or until center of loaf is done. Let stand, covered, 10 minutes before slicing.
Combine all ingredients together and mix well. Pour into a greased muffin tin. Bake in a 450° oven for 10 to 15 minutes. Makes 6 large or 9 small rolls.
Cook spaghetti as directed. Drain. Put on jelly roll pan. Pour beaten eggs over spaghetti. Pour Ragu sauce over spaghetti. Put slice pepperoni all over sauce, as much as you like. Bake in a 350° to 375° oven for 15 minutes. Remove from oven. Sprinkle Mozzarella cheese on top. Put back in oven until cheese turns golden brown. May use any topping you like.
You need 3 bowls (1 large and 2 small). In first small bowl, put butter and boiling water. Stir until melted. In second small bowl, put 1/2 cup warm water and yeast. In large bowl, put eggs, sugar, salt and milk. Put all mixtures in large bowl, stirring, and add flour. Knead into loaf. Cover; put in refrigerator overnight or until needed. About 3 hours before dinner, shape into rolls; let rise and bake at 350° until lightly browned. (I've been making these for 30 years and they never fail.)
Beat egg whites until stiff. Add other ingredients. Dip pecans in this, one at a time. Place on a greased baking sheet. Bake 30 minutes at 225°, then turn oven off and let stay for 30 minutes more. It takes a good while to dip the pecans, so don't turn your oven on until you get them on the sheet.
Blend ingredients and pour into a heated 9-inch graham cracker shell. Bake at 325° for 7 to 9 minutes. CHILL, SERVE AND ENJOY!
Mix flour, sugar, baking powder and salt. Combine cereal and milk in bowl and let stand about 3 minutes; stir well. Add egg and oil; blend well. Add flour mixture, stirring just enough to moisten flour (batter will be thick). Spoon into greased muffin pans, filling each 3/4 full. Bake at 400° for 25 minutes or until golden brown. Serve warm or cool about 10 minutes. Makes 10 to 12 muffins.
In saucepan, cook onions in butter with salt until onions are soft and translucent. Add herbs, pepper and saute a few minutes more. Add tomatoes, sherry and honey. Cover and simmer 30 to 40 minutes. Cut cream cheese into small cubes and add to hot soup. Stir and cook until smooth. Serve garnished with chopped flat leafed parsley.
Flour steak; salt and pepper. Fry good and brown. Remove from pan. Pour off some grease, leaving about 2 tablespoons grease. Add about 3 to 4 tablespoons flour; mix and brown. Add hot water; stir and bring to a boil. Turn down heat. Add steak; simmer for about 5 hours. Keep checking to see if you need to add water.
Mix dry ingredients together. Mix liquids together and pour into dry. Stir until it forms a ball.
Cook sausage, drain and crumble. Preheat oven to 400°.
Mix in order given in a large bowl, then press mixture into bottom of ungreased 13 x 9-inch pan, set aside.
Mix well margarine and sugar and add eggs (one at a time), flour, flavoring and cocoa. Mix well and bake in 350° oven for 20 minutes. Batter will rise up, then fall down. I bake them in four round cake pans, two pans at a time, unless your oven is wide enough to bake all 4 on 1 rack. Makes 48 big squares and corners. To keep fresh, they are best to freeze and take out as you want them.
In a crock-pot, put prepared peppers, celery, soups and milk over vegetables and steak. Cook on low for 6 hours. Add rice and cook on high for 1 hour or until rice is done.
Cook sausage and drain off fat. Put in crock-pot with all ingredients. When cheese and ingredients are melted together, serve with tortilla chips.
Brown onion in fat. Add other ingredients. Simmer 1 hour. Add meatballs to sauce for the last 15 minutes.
Mix together. Roll into small balls. Stick with toothpicks. Freeze for a few minutes.
Mix all ingredients together except pecans and parsley. Roll into a ball. Mix pecans and parsley and roll cheese in mixture. Chill and serve.
Saute first three ingredients together in 1 tablespoon oil. Cook all ingredients together. Serve in soup bowls and top with Parmesan cheese. May add small amount of spaghetti if desired.
Cook broccoli for 4 minutes in salted water. Drain and place in casserole. Cover with sliced water chestnuts. Sprinkle grated cheese over chestnuts. Combine soup and milk. Pour over cheese. Make holes with fork so soup spreads through mixture. Bake at 350° oven for 30 minutes. Put onion rings on top and brown.
Combine everything, except soda and popcorn and put in 1 1/2 to 2-quart dish. Put in microwave and bring to a boil, then cook on full power for 2 minutes. Remove from microwave and stir in soda (mixture will foam up). Put the popped corn in a brown grocery bag and pour syrup over the corn. Close bag and shake. Cook in bag on High in microwave for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. Cook another 1 1/2 minutes if necessary (corn should not be sticky). Pour into a pan and cool.
Beat eggs, sugar and salt until thick and light. Add cream and enough flour to make a soft dough. Cut dough into diamond shapes and fry in hot shortening (375°). While warm, sprinkle cookies with granulated sugar. Makes about 3 dozen cookies.
Rinse frozen peas and carrots under running cold water to separate; drain. Mix peas and carrots, onions, mushrooms (with liquid), soup and chicken in ungreased 2-quart casserole or 8 x 8 x 2-inch baking dish. Sprinkle with chips. Cook uncovered in 350° oven until hot and bubbly, 35 to 40 minutes.
Mix first 3 ingredients together. Pat into 9 x 13-inch pan and up sides of pan about an inch. Mix cream cheese, eggs and powdered sugar thoroughly and pour on top of batter. Bake at 350° for 30 minutes until golden brown. Looks like it has fallen. Rich.
Let all ingredients except flour come to boil; remove from the fire. Cool, then stir in flour. Let bake 1 1/4 hours in a slow oven (350°).
Slice peppers into thin strips. Scatter over bottom of glass pie plate. Slice olives and scatter between peppers. Pile grated cheese on top. Pour beaten eggs over all. Bake at 350° for 15 to 20 minutes. Watch carefully. Cheese should be melted and set, but not brown. Allow to cool to warm. Cut into cubes. Serve with corn chips or crackers.
Beat ingredients with a rotary mixer until smooth. Pour a scant 1/4 of a cup into a buttered skillet; brown and turn. Fill with filling of choice or with berries or fruit and top with powdered sugar, ice cream or whipped cream.
Brown meat; set aside. Butter baking dish; pour in rice, green pepper, celery and mushrooms over meat. Take onion soup mix and sprinkle 1 teaspoon on each piece of meat. Sprinkle rest in dish. Add water and mushroom juice. Bake at 350° for 1 hour, covered. Serves 4.
Beat egg, oil and sugar together. Add molasses and stir. Add dry ingredients. Roll into walnut size balls, dip in sugar and put on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until done. Should be cracked on top.
Cook peas for 1 minute. Drain. In large bowl layer lettuce, celery, green pepper and peas. Spread mayonnaise evenly on top. Sprinkle with cheese, then bacon. Cover and refrigerate 24 hrs. Toss at serving time. Makes 12 servings.
Preheat oven to 350°. Pour boiling water over oats and prunes, stirring to combine; cover and let stand 20 minutes. Beat margarine until creamy; gradually add sugars, beating until fluffy. Stir in egg. Add oats and prune mixture, mixing well. Pour batter into greased and floured 9-inch baking pan. Bake in preheated oven (350°) for 45 to 50 minutes. Cool.
Dissolve Jell-O in boiling water, then fold in strawberries with juice, drained pineapple, bananas and nuts. Put half of strawberry mixture into 12 x 13-inch pan and chill until firm; spread evenly over top with sour cream. Spoon rest of Jell-O mixture and refrigerate.
Mix meat, eggs, bread crumbs and onion soup. Mix together, make meatballs and place on cookie sheet. Bake until meat is no longer red.
Mix all ingredients together. Pour into a greased and floured pan. Bake at 350° for 25 minutes, or until toothpick inserted comes out clean.
Boil all the ingredients except the popped corn to 270° crack stage. Use vanilla to keep hands from sticking. Also flavors the popcorn balls.
You can put this in plastic jugs and freeze. Take out 2 to 3 hours before and you will have a slush.
Melt 1/4 C. butter in sauce pan, set aside. Cut remaining 1/2 C. butter in half. Put butter and flour in mixing bowl. Mash with fork to make creamy mixture. Set aside. Cut each chicken breast in half, to make 4 pieces of chicken. Wash chicken, drain off excess water. Dredge chicken in bread crumbs. Using pastry brush, brush reserved melted butter on chicken to moisten bread crumbs.
In saucepan, brown frankfurters and cook green pepper with chili powder in butter until tender. Add remaining ingredients. Heat; stir occasionally. Makes about 12 cups.
Bring water, sugar and pie filling to a boil for 5 minutes. Remove from heat and add Jell-O. Stir until well dissolved. Add the pineapple juice. Stir well. Add Coke and nuts. Stir well and pour into a large bowl or make 2 small ones. Refrigerate.
Preheat oven to 350°. Place half of onions in a greased 9 x 13-inch baking dish. Top with half of crackers and half of cheese. Repeat layers. Pour melted margarine over all. Bake, uncovered, for 45 minutes. Yields 16 servings.
Heat oven to 350°. Stir pudding mix into milk in medium saucepan. Add egg yolks. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Arrange layer of cookies on bottom and up sides of 1 1/2 quart baking dish. Add one layer of banana slices; top with 1/3 pudding. Repeat layers, ending with pudding. Beat egg whites and salt in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spoon lightly onto pudding, sealing edges well. Bake 10 to 15 minutes or until meringue is lightly browned. Serve warm or refrigerate until ready to serve.
Mix cheese, onion, soup and sour cream in a bowl; add salt and pepper. Put hash browns in glass dish (9 x 13-inches). Pour all ingredients over the top, then the melted butter and sprinkle with chips. Bake at 350° for 1 hour.
Cut slice from top of bread; remove center, leaving 1-inch shell. Cut removed bread into bite sized pieces; reserve. Brush insides of shell with 3 tablespoons margarine, melted. Place on cookie sheet with reserved bread. Bake at 350° for 30 minutes. Saute peppers, celery and onions in remaining margarine until tender. Add process cheese spread; stir over low heat until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Pour into bread shell; serve with reserved bread, top slice and assorted vegetable dippers. Makes 2 2/3 cups.
In a large bowl mix the sugar and flour together; then add the pineapple and cheese. Mix by a folding motion. Transfer into an 8 x 8 inch casserole that has been sprayed with vegetable oil. Melt the butter in a pan; add pineapple juice and stir in the crackers. Then spread this over the casserole Bake at 350° preheated oven for 24 minutes. Serve warm or cold.
Saute chopped garlic and onion in butter until tender. Add wine; turn heat to simmer. Add baby clams with juice, plus 2 bottles clam juice. Add spices. Stir frequently. Cook macaroni; drain and place in a bowl. Either spoon onto macaroni to serve individually or pour sauce over all macaroni and then serve.
Wash green beans; snap. Use clean sterile jars. (Full beans are best.) Add 1 teaspoon salt to each quart jar. Cook beans with just enough water to cover beans, using cold water. Cook beans just until tender. Don't overcook. Drain off water. Cool beans.
Thoroughly cream the margarine with the sugar. Beat in eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into two greased and floured 9-inch round pans or one 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes. Frost with your favorite chocolate frosting.
Spoon the first 3 ingredients over the chicken. Bake for 45 minutes at 375°. Serves 4 to 6. Delicious.
Combine fruit juices, sugar, lemon juice and eggs. Stir and cook over medium heat until mixture thickens. Remove from heat and cool. Fold in sour cream. Add marshmallows and remaining ingredients (cherries, oranges, pineapple chunks, coconut and nuts). Let mixture stand in the refrigerator for about 24 hours.
Mix sugar, cornstarch, flour and salt. Beat egg yolks in milk. Melt chocolate in microwave; add to first mixture. Cook on medium heat in saucepan until thick. Add vanilla; stir in butter. Pour into baked shells. Cool. Top with Cool Whip; keep in refrigerator.
Melt butter in skillet over low heat. When golden brown, add brown sugar. Boil 2 to 3 minutes, stirring constantly. Add the boiling water.
Brown meat and drain; reserve fat in skillet. Remove meat to a 2-quart baking dish. Saute onion in fat. Drain off fat and mix onion with meat. Add remaining ingredients and stir to combine. Bake at 350° for 1 hour or until celery is tender. Cover the dish the last half hour of baking.