HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour and sugar. Work in butter with fingers until mixture resembles pastry. Divide dough into 4 parts; roll each part into 6-inch rounds. Cut each round into 6; mark with back of knife like a fan. Beat egg yolk slightly; add water. Brush fans with egg mixture. Place on ungreased cookie sheet. Bake 8 to 10 minutes in moderate oven (375°). Yields 24 fans.
Heat cream and butter over medium heat. Bring to boil. Remove. Stir in chocolate and liqueur or brandy until chocolate melts. Refrigerate mixture until you can shape. Roll into balls. Roll in confectioners sugar or cocoa. Put on a wax paper lined pan and refrigerate until firm.
Mix together rhubarb and sugar; let stand for 1/2 hour. Add egg, flour, salt and soda. Mix thoroughly. Pour into ungreased 9-inch square pan. Sprinkle brown sugar and nuts on top. Bake at 300° or 325° for 1 hour. Serve with whipped cream or ice cream.
Cook macaroni according to directions. Mix tuna, macaroni, green pepper, olives, lima beans, eggs, dill pickles and peanuts.
Heat oven to 350°. Grease 9 or 10-inch pie pan (10-inch is best). Put everything into a blender; cover and blend on high speed for about one minute. Pour into pie pan and bake at 350° for 50 to 55 minutes or until firm in the center. Add 1/4 cup of lemon juice or 2 tablespoons cocoa for variety. I told you you would like it!
Mix milk, water, sugar, cocoa, flour, cornstarch and 3 egg yolks. Cook until thick. Add vanilla. Pour into a baked pie shell.
Melt butter in large skillet or kettle and brown meat and onion. Stir in next 7 ingredients; cover and simmer until vegetables are tender, approximately 20 to 25 minutes. Combine flour and milk. Stir into soup and boil. Add remaining flour and heat, stirring frequently. Heat, but don't allow to boil.
Cover hash browns with water. Salt and pepper to taste and add onion salt, if desired. Boil until tender, about 10 minutes. Do not drain. Add soups and Velveeta and simmer until all melted together. May use cream of chicken soup instead of mushroom. (I think mushroom is better.)
Mix browned hamburger with spaghetti sauce. Cover bottom of a 9 x 13-inch pan with sauce. Layer noodles, sauce, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat. Pour 1 cup water around edges. Bake 1 hour at 350°. Do not cook noodles before adding to pan. Place in pan, uncooked, and layer as indicated.
Saute onion in 1/2 of the butter. Combine all ingredients except stuffing mix. Pour into buttered casserole dish. Top with stuffing mix. Pour rest of butter over stuffing mix. Bake in 350° oven.
Place 1/2 stick of butter in pan and melt in oven. Cut the other 1/2 stick butter into the flour. Mix until resembles coarse meal. Mix in sugar and baking powder. Mix in buttermilk. Turn out onto floured board. Knead dough lightly. Pat out dough and cut into biscuits. Coat each biscuit on both sides with melted butter in the pan. Bake 10 minutes or until lightly browned at 450°. Makes about 1 dozen.
Mix with 1 (16 ounce) can of baked beans, simmer and serve.
President Madison's wife, Dolly, was a good cook. She was also a very religious woman. As was the custom in those days, she did not give out her recipes. After repeated requests for this cake recipe, Mrs. Madison prepared it in this manner to make it necessary to read the Bible to complete the cake.
Cut your steak into bite size pieces (the steak does not have to be an expensive cut). Take your water chestnuts (sliced) and drain them. Cut bacon into thirds or halves (enough to wrap around steak). Wrap bacon around steak and a slice of water chestnut. Secure with a toothpick. Place in a bowl and pour soy sauce over steak. Cover and marinate overnight. (I prefer low sodium soy sauce; it makes the appetizer less salty.) Cook in broiler pan at 350° for 15 minutes. Serve alone or with sweet and sour sauce.
We like these, so double the recipe. Chill in refrigerator. Make into balls (about walnut size or smaller). Roll in white sugar. Place far apart on a cookie pan. Cool some before removing them. Keep closed in tight container for soft cookies.
Brown meat in skillet. Drain any excess fat. Add spaghetti sauce, salt, oregano and thyme; mix thoroughly and bring to a boil. Stir in uncooked noodles; reduce heat, cover and simmer gently for 10 minutes, stirring occasionally. Stir in the cottage cheese and Parmesan cheese. Sprinkle the shredded Mozzarella cheese on top and heat until cheese melts. Enjoy!
Cook noodles according to directions. Drain. In large bowl toss noodles with cottage cheese, mozzarella and parmesan cheeses. In 2 qt. oblong pan spoon enough sauces to cover bottom of pan. Layer noodles and sauce. Put sauce on top and sprinkle with mozzarella cheese on top.
Dilute lemonade and orange juice. Then add 1 can Hawaiian juice and 1 bottle of ginger ale at a time. Add ice.
Preheat oven to 350°. Coat two 8 inch cake pans with cooking spray. In a large bowl with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil, and eggs until smooth. Stir in the pineapple then pour the batter into pans, dividing equally. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then invert onto wire racks to cool completely.
Blend sugar, butter, flour and salt until creamy. Add well-beaten eggs, vanilla and buttermilk last. Bake at 400° for 10 minutes. Reduce to 325° for 45 minutes.
Cook noodles as directed on package. Drain water and put noodles in a buttered dish. Add tuna and chopped onion; mix with noodles. Spread soup on top. Pour cream over all. Add salt and pepper. Bake in oven for 30 to 40 minutes at 350°.
Preheat oven to 350°. Heat the milk and the cardamom, and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the remaining sugar until light and rib-bony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking prematurely. Combine the sweet potatoes and honey. Toss the bread and the sweet potato mixture, mixing well. Add the milk mixture, and let the bread soak up the milk. Stir, and pour into a buttered baking dish. Bake for about 25 minutes or until a knife inserted in the center comes out clean. If desired, top with whipped cream and/or drizzle with additional honey.
Cook broccoli and onion to desired taste until tender and drain. Add milk, water and soup until creamy on low heat. Add butter until melted on low heat. Stir often. Add salt and pepper to season. Add 1/2 pkg. Velveeta cheese 5 - 10 minutes prior to serving after soup is removed from heat. Cheese will melt with the lid on the pot. Serve hot with crackers.
Cut slices of bread in fine strips. Dip strips into condensed milk. Drain and roll in shredded coconut. Place on greased cookie sheet. Bake in oven at 350° for 30 minutes or until browned.
Bake German chocolate cake as directed in 13 x 9-inch pan. After removing from oven, poke holes generously with end of wooden spoon and pour a can of condensed milk over it. Then top the cake with Mrs. Richardson's topping. Place in refrigerator. When cake is completely cool spread Cool Whip over top of cake and sprinkle nuts or pecans over top. Store in refrigerator and watch your diet.
Combine the flour, salt and pepper. Dust veal lightly with flour mixture. Brown meat slowly in hot oil. Remove from skillet and cook until tender but not brown. Add all other ingredients to the skillet. Cover and simmer 20 to 25 minutes; stir occasionally. Arrange the veal on hot buttered noodles and top with the sauce from the skillet.
Combine all ingredients. Form into rolls. Refrigerate overnight. Bake at 170° for 8 hours, turning every 2 hours. Do not wrap during baking. Sausage will form its own skin. Cool, wrap and freeze.
Mix first 2 ingredients together and press into a 9 x 13-inch pan. Bake in 350° oven for 5 minutes. Let cool. Beat sugar, cream cheese, margarine and vanilla until creamy. Spread on graham cracker crust. Layer pineapple, then bananas. Spread Cool Whip on bananas and decorate with cherries and nuts. Refrigerate.
Soften yeast in cool milk. Add salt, shortening, sugar and water. Add flour a little at a time, beating thoroughly after each addition. Beat until smooth. Cover with warm cloth and let rise until double in bulk. Roll to about 1/3-inch thick. Cut in rounds with small glass and put a little butter on. Then fold over. Press edges together. Put on well-oiled baking sheets. Cover and let rise until triples bulk. Bake at 350° for 15 to 20 minutes on high rack. Makes quite a lot.
Brown sausage; drain on paper towels and cool. Put into mixing bowl; add remaining ingredients. Stir well. Pour into well greased 9 x 12-inch dish. Cover and refrigerate overnight. Bake at 350° for 30 to 45 minutes until set and lightly browned on top. May be used for brunch or light supper.
Trim fat from steak; cut meat into 2 x 1/4-inch strips. Brown in hot shortening, drain. Add tomato sauce, onion slices, garlic salt, beef-flavored base, Worcestershire sauce, salt and dash of pepper to browned meat. Cover tightly and simmer over low heat for 50 minutes. Stir in green pepper. Cook, covered, until pepper is tender (6 to 8 minutes). Serve over rice.
In large mixing bowl, combine all ingredients with rice. Place in 13 x 9 x 2-inch Pyrex dish. Bake at 350° for 30 minutes. Yield: 9 to 10 servings.
In a bowl, mix cream cheese; add slowly the bottle of 7-Up and vanilla. In another bowl, mix jello, sugar, hot water and pineapple. Mix together and chill.
Mix all ingredients together in a 1 1/2 quart baking dish and bake in a moderate oven until browned.
Brown ground beef and drain well. Mix well beaten eggs with remaining ingredients and add to drained ground beef. Pour into unbaked pie shells. Bake in 350° oven for 40 minutes or until well done.
Melt morsels in top of double boiler. Mix in peanuts and noodles. Stir well and drop by teaspoons. Let stand for 20 minutes.
Make sure shrimp is cleaned well. If the shrimp are large, cut in half. Chop egg and add to shrimp in large bowl. Add celery, olives and onions. Add enough mayonnaise to moisten. Mix in mustard and mix gently. You may add a little cooked rice if you don't have enough shrimp. Refrigerate. Serve chilled. Serves 4.
Mix all ingredients. Store in airtight container. To serve, dissolve 1 tablespoon of mix per cup of hot water.
Marinate beef in lemon juice for 10 minutes. While meat is marinating, heat oil in large skillet; add fresh mushrooms, onions and green pepper. Cook until tender. Remove vegetables from skillet and keep warm. Drain meat, reserving lemon juice marinade. Place meat slices in skillet and brown. Return vegetables to skillet. Add reserved lemon juice and pepper. Heat through. Serve over rice. Makes 4 servings.
In large saucepan blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water; cook and stir until thick and bubbly. Add lemon juice, pack apples into hot jars, leaving 1 inch headspace to help distribute syrup. Process in cold packer 15 minutes for pints and 20 minutes for quarts. Makes 6 quarts. Bake pie at 350° for 50 minutes.
Beat whole eggs in a bowl until thick. Beat in milk and melted butter. Combine remaining ingredients. Sift into egg mixture and beat well. Bake and serve with desired topping.
Mix. Let stand in refrigerator for 2 to 4 hours or overnight. Will keep 2 weeks.
Cook sugar, syrup and water to boiling, stirring constantly. Reduce heat and boil slowly until it will form a hard ball when dropped in cold water. Beat egg whites fairly stiff. Sprinkle jello over them and beat until stiff. Pour syrup over the whites. Mix and add nuts. Beat until candy is ready to drop from a spoon onto a greased pan.
Combine all ingredients and beat for 2 minutes on high speed. You can make a sheet cake out of the mixture or you can cook in 3 greased and floured pans. Bake at 350° for 25 minutes or until it springs back at touch.
Remove chicken from bones, skin and cut into cubes. Combine chicken and remaining ingredients with exception of corn flakes and cheese. Let stand for an hour and taste to see if additional salt is needed. Spoon into a buttered 2-quart baking dish*. Top with crumb/cheese mixture and bake at 350° for 25 to 30 minutes.
Place sugar and syrup together in large pan and bring to a boil. Remove from heat and add peanut butter; stir thoroughly. Add cereal. Spray a 9 x 13-inch pan with Pam or line with buttered waxed paper. Press cereal mixture into pan. After the mixture has cooled, melt together the chocolate chips and butterscotch chips. Spread over cereal mixture and cool. Cut into squares and serve.
Mix cake mix according to directions. Divide in 1/2. In first half, add 1 stick butter and 1/2 can Eagle Brand milk. Pour in greased 9 x 13-inch cake pan and bake 25 minutes at 350°.
Easy in the microwave: Melt margarine in a 4-quart bowl on High for 1 minute or until melted. Add sugar and milk; mix well. Microwave on High for 5 minutes, until mixture begins to boil; stir after 3 minutes. Mix well. Scrape bowl. Microwave for 5 1/2 minutes; stir after 3 minutes. Stir in chocolate pieces until melted. Add remaining ingredients and mix well. Pour into greased 13 x 9-inch pan. Cool at room temperature and cut into squares. Makes 3 pounds.
Mix flour with salt, soda and cinnamon. Beat eggs, sugar, oil and vanilla. Add pineapple, bananas, and walnuts. Bake 350 for 1 hour 15 minutes. Cool. I cook in a bundt pan.
Soften yeast in 1/2 cup water; set aside. Combine the next 6 ingredients in a saucepan. Bring to a boil and cool to lukewarm. Combine soda and cold water. Add this to milk mixture. It will bubble up. Put all in large bowl and add remaining ingredients. Knead until smooth. Place in greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rest 30 minutes. Divide in two parts. Form into loaves and place in well-greased pans. Cover and let rise until light, about one hour. Bake at 350° for 50 to 60 minutes.
Peel and grate potatoes. Cream oleo and sugar. Add well beaten eggs, grated potatoes, spices, milk and salt. Stir in syrup and grated rind. Mix all together well and pour into well buttered casserole dish. Bake in a 325° oven about 1 hour or until set. Cool and cut into pieces like a cake.
Cook bacon until crisp; drain, saving drippings. Crumble bacon; set aside. Cook onion in drippings until tender, but not brown; drain. Blend in sour cream, eggs, salt and pepper. Add bacon and cheese. Pour into shell. Bake at 375° for 25 minutes.
Cook spaghetti. Drain. Stir in margarine, Parmesan cheese and eggs in hot spaghetti noodles. Press mixture into 10-inch pie plate to form crust. Spread cottage cheese over spaghetti. Mix meat and spaghetti sauce together. Pour over cottage cheese. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes.
Mix all ingredients except bacon. Place in 1-quart baking dish. May be frozen at this point. If frozen, thaw slightly and top with bacon. Bake at 350° for 45 minutes.
Combine margarine, cake mix and 1 egg. Stir until moistened. Pat into bottom of a greased 15 x 10-inch jellyroll pan. Beat remaining 2 eggs lightly. Beat in cream cheese and powdered sugar. Stir in coconut and pecans. Pour over mixture in pan, spreading evenly. Bake at 325° for 45 to 50 minutes until golden brown. Cool in pan. Cut into bars. Yield: 3 to 4 dozen.
Cream sugar and shortening. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Roll in wax paper in two slender round rolls and chill overnight. Then cut into thin round pieces and bake at 350° for 10 minutes.
Mix butter, flour and nuts together. Press in a 13 x 9-inch pan. Bake in a 350° oven for 15 to 20 minutes. Remove and cool. Mix together cream cheese, sugar and 1 cup Cool Whip. Blend until smooth and spread on crust. Mix pudding, milk and vanilla until thick and spread over cream cheese mixture. Refrigerate for 6 hours or overnight. Spread remaining Cool Whip over top before serving.
Blend with fork as you would for piecrust. Spread and pat gently into 9 x 13 pan. Do not pack down. Bake at 350° for 20 minutes or until light golden brown.
Blend all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Soften cream cheese and mix in ham, drained chilies and grated cheese. Open biscuits and flatten. Cut biscuits in half and mold to small cupcake tins. Fill with 1 teaspoon of filling. Bake Chillie Cups for 10 to 15 minutes at 350°. Remove and place on a dish.
Boil sugar, syrup, butter and cream of tartar together for 5 minutes. Stir in soda. Add popcorn and peanuts. Mix thoroughly and spread on 2 slightly greased cookie sheets. Bake at 200° for 40 minutes, stirring every 10 minutes.
Cream 1/2 cup sugar, shortening, egg and salt. Put yeast, 1/2 tablespoon sugar and warm water in big bowl and let stand for 20 minutes. To yeast mixture, add 2 cups warm water and mix well. Then add first mixture. Mix together and add 6 to 8 cups flour. Knead well. Put in greased bowl. Let rise until double in bulk. Knead again and put into loaf or 6 coffee cans. Let rise. Pour cans 1/3 full. Grease cans or loaf pans. Bake at 375°.
In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients and add to mixing bowl. Mix well to moisten. Combine eggs and oil. Stir into apple mixture. Fill 18 greased muffin pans 2/3 full. Bake 20 to 25 minutes at 375°. Cool 5 minutes before removing from pans.
Heat Italian dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 minute, or until tender. Add spinach leaves; cover and cook an additional 4 to 6 minutes, or until spinach is wilted, stirring after 3 minutes. Sprinkle with bacon bits. Makes 4 servings, about 1/2 cup each.
In a bowl dissolve yeast in water. Add 1-1/2 cups of the flour, oil and sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny (about 5 minutes). Add flour as needed to prevent sticking. Place dough in a greased bowl and turn over to grease top. Cover and let rise in a warm place until double in size (about 1 hour). Punch down dough. Turn out onto a floured board and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope (about 18 inches long) and twist into a pretzel shape. Place slightly apart on a greased baking sheet turning loose ends underneath. Let rise uncovered until puffy (about 25 minutes). Meanwhile in a 3-quart stainless steel or enameled pan (not aluminum) bring baking soda water to a boil. Adjust heat to keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and place on baking sheet. Let dry briefly; then sprinkle with coarse salt and let stand, uncovered, until all have simmered.
Use a 4-cup microwave cup. Mix flour and oil. Microwave 6 minutes. Stir in all chopped vegetables, except green onions. Microwave on High 3 minutes. Add green onions. Microwave 2 minutes on High.
Brown ground beef with onion and drain. Add remaining ingredients. Combine all in a 2 1/2-quart casserole with 3 cups medium cooked noodles. Top all with 1 cup bread crumbs (mixed with 2 tablespoons melted butter if desired). Bake at 350° for 45 minutes or until hot and bubbling.
Put melted margarine in baking dish. Add rice, broccoli and chicken. Stir together soup, water and milk and envelope of soup mix. Pour over chicken. Cover with foil. Bake 1 3/4 hours at 325°.
Mix Bisquick, milk and cheese until dough forms into small ball. Beat 30 seconds on high speed of mixer (optional). Drop onto ungreased cookie sheet. Mix margarine and garlic powder; brush on top. Bake at 400° for 10 minutes or until golden brown.
Brown ground beef with onion; drain well. Add tomato soup, egg noodles, corn, water and salt and pepper. Bring all to boil in an iron skillet. Cover and simmer until noodles are done. Transfer to casserole dish and top with cheese. Cook in a 350° oven until cheese melts.
Cream 1 cup sugar and butter. Mix dry	ingredients and add to creamed mixture, alternating with milk. Heat 3/4	cup sugar and cherries.	 Put batter in baking dish and pour cherries over the top. Bake at 350°. Batter will rise to the top.
Mix squash, sour cream, soup, onion and water chestnuts. Melt margarine and pour 1/2 in large baking dish. Spread over bottom. Sprinkle 1/2 of dressing mix on top of butter. Pour in squash mixture. Layer with remaining dressing mix and then remaining butter. Bake at 350° for 30-35 minutes.
Cream the butter, sugar and egg. Add the flour, milk, baking powder, salt and vanilla and mix until smooth. Line muffin tins with a pie pastry. Put in 1 teaspoon strawberry or other jam. Put some of the cake batter on top and bake 20 minutes at 375°.
Combine oleo and sugar and mix well. Add other ingredients in order listed. Pour into loaf pan and bake at 350° for 1 hour and 10 minutes. Adjust time if making smaller loaves. Mini loaves make great homemade Christmas gifts for teachers, etc.
Place chicken in large skillet; add water to cover. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is tender and juices run clear when pierced with a fork. Drain and cut into small, bite-size pieces when cool enough to handle. Set aside.
Drain pineapple and save syrup. In skillet, melt oleo and add onion and green pepper. Cover and cook over low heat for 5 minutes. Dissolve bouillon cube in 1 cup boiling water.
Combine all ingredients. Shape into a ball and roll in a mixture of chopped nuts and parsley. Chill until served.
Chop bacon and reserve. Cook onions in drippings over medium-high heat about 3 minutes. Add flour, stirring to prevent lumps, 3 to 5 minutes, until mixture just starts to turn golden. Add chicken stock, gradually, stirring until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, Tabasco sauce and black pepper. Simmer for 10 minutes. Do not allow to boil. Add grated cheese and green onions. Heat until cheese melts smoothly. Makes 2 quarts, about 8 servings.
Saute onion and celery in butter. Mix cooked rice and mushroom soup. Add onion, celery and uncooked, thawed broccoli. Stir in cheese. Add additional cheese on top. Bake at 350° for 45 minutes in a 9 x 9-inch casserole. Serves 8 to 12.
Saute bacon and onion until brown. Add chicken stock and potatoes. Cook until tender. Add creamed corn (can use 1 can creamed corn and 1 can kernel corn), salt, pepper and Worcestershire sauce. Use flour and milk to thicken. Add half and half. Heat, but do not boil. Delicious!
Squeeze excess water out of tofu and mash in a large bowl. Add remaining ingredients. Mix well and pour into a greased 8 x 8-inch pan. (Use butter or margarine to grease pan.) Bake at 350° for 45 minutes.
Crust: Cream together brown sugar, butter and sugar. Add egg, soda, vanilla, salt and peanut butter. Mix in flour and oats. Put onto cookie sheet and bake at 350° for 15 minutes or light brown. Cool for 5 minutes.
Preheat oven to 400°. Spray a 15 x 10 x 1-inch jelly roll pan with Pam. Line with wax paper and spray again. Spread applesauce evenly over pan and sprinkle with cinnamon. Beat egg whites until foamy. Gradually add sugar; beat until thick and light. Set aside. Sift together flour, baking powder and salt. Fold into egg whites; stir in vanilla. Spread evenly over applesauce. Bake 15 to 18 minutes until golden. Let set 5 minutes. Turn apple side up on a paper towel sprinkled with powdered sugar. Remove waxed paper and crusty edges. Roll lengthwise and sprinkle with powdered sugar. Makes 10 servings with 130 calories and .2 gram fat per serving.
Melt oleo; add cheese. Cook over low heat, stirring until melted. Combine milk and flour and mix until smooth. Add to cheese mixture and simmer until smooth. Remove from heat. Add caraway seed to taste. Refrigerate.
Cream together all ingredients but chocolate chips. Pour batter into 13 x 9-inch pan. Sprinkle chocolate chips over batter. Beat 2 egg whites until stiff. Gradually add 1 cup brown sugar, firmly packed, and 1/2 cup chopped nuts. Spread over chocolate chips and batter. Bake 35 minutes at 375°.