HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add butter to water and heat until butter melts. Add flour all at once and stir vigorously until ball forms in center of pan. Cool slightly. Add eggs one at a time, beating after each egg. Mixture should be very stiff. Shape on buttered cookie sheet by dropping from spoon or using pastry bag and tube. Bake until free from beads of moisture for 40 to 45 minutes in 375° oven. Fill with cream filling, whipped cream or Cool Whip.
Boil potatoes in the skins; drain, let cool, peel and dice. Add butter to hot potatoes. Mix together onion, peppers, pickles, celery, cucumbers, eggs and carrot. Add to diced potatoes along with vinegar. Season with salt and pepper to taste. Toss all together with mayonnaise. (You can adjust mayonnaise more or less, as needed.)
Heat the pear juice to boiling and pour over jello. Stir until jello is dissolved. Add cream cheese. Mix with electric mixer until cream cheese is dissolved. Cut up the pears and add. Cool. When mixture starts to thicken, whip the cream and add. Refrigerate several hours or overnight before serving.
1. Bring the water, onion, bouillon cubes, salt, and pepper to a boil. 2. Make dough by mixing flour, eggs, salt, baking powder, and 1 c. water. 3. Cut dough in small strips and place into the boiling pot. Let boil for 15 minutes then add the half and half and bring to a light boil.
Hold one biscuit edgewise in left hand; use first 2 fingers of right hand to bore good size hole in biscuit. Pour hole full of Baldree syrup and squeeze lightly, working syrup into biscuit, then dig in. "Betcha can't eat just one."
Mix all together; mix until well blended. Bake at 350° for 30 minutes or until brown in 9 x 13 pan. Can be eaten like this, but I always use confectioners icing on mine.
Beat butter and shortening at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed, 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in walnuts and vanilla.
In a gallon container, combine Kool-Aid, sugar and pineapple juice. Mix well until sugar dissolves. Fill the balance of the gallon with water. Chill before serving. Punch can be partially frozen to create slush.
Cream butter, eggs and sugar. Pour hot water in cocoa, then add to mixture. Add buttermilk. Sift dry ingredients (soda, baking powder and flour). Add to mixture. Add vanilla. Bake about 30 to 40 minutes in layer pans at 350°.
Sift together and add to cooled mixture. Bake in a slow 275° to 300° oven for 1 hour in a greased and floured 9 x 13-inch pan.
Mix flour and salt in a bowl. Cut in oil and shortening until small particles appear. I prefer to use two butter knives for the job. Sprinkle with half of water and mix with fork. Add rest of water and mix. Press into two balls and roll on floured surface to make top and bottom crusts for 9-inch pie.
Combine first five ingredients in a large bowl. Make a well in center of mixture. Combine egg, milk and butter. Add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 425° for 20 minutes. Yields 12 muffins.
Mix all ingredients and put into baking dish. Bake at 350° for 25 to 30 minutes. Place potato chips over top.
Pull skin from sausage and fry. Add celery and fry an additional 10 minutes. Add remaining ingredients except peppers and cook 30 minutes. Then add peppers and cook an additional 10 minutes. Remove from heat. Serve hot with Parmesan cheese.
Brown chicken in oil and drain. Stir in tomatoes, mushrooms and garlic combined with onion soup mix. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 45 minutes or until chicken is tender and no longer pink. Serve over hot noodles and sprinkle, if desired, with chopped parsley.
Boil chicken in lightly salted water until done and debone. Place chicken pieces in a 13 x 9-inch baking dish. Mix soups and sour cream together. Spread mixture over chicken. Top with dry dressing mix. Combine butter or margarine with broth; pour over casserole. Bake at 350° for 1 hour, or until soup mixture bubbles over casserole topping. Makes 6 to 8 servings.
Mix and pour over 24 oz. bag of pretzels. Stir occasionally, until oil absorbs, within 1/2 hour. Great snack!!
In a 2-quart microwave-safe casserole, crumble the beef. Add the green pepper. Microcook, covered, on 100% power (High) for 2 1/2 to 3 1/2 minutes or until no pink remains in the beef, stirring once. Drain off the fat. Stir in nacho soup dip, milk, corn, onion and tomato. Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once. Makes 3 main dish servings.
Cook rice according to directions. In casserole dish, combine rice, corn, soup and cheese. Bake at 350° approximately 20 minutes.
Combine gravy mix and water in saucepan; mix thoroughly. Add other ingredients and heat, stirring until sauce thickens and wieners are hot. Serve with toothpicks from chafing dish.
Combine eggs with crumbs, salt, pepper, oregano and hot pepper sauce. Set aside. Saute onion and garlic in butter. Remove from heat. Add cheese and artichokes. Combine with egg and crumb mixture. Spread in greased 11 x 7 1/2 x 1/2-inch pan. Bake 30 minutes at 350°. Cut into 1-inch squares. May be served hot or cold.
Mix all together and boil until cornstarch is clear. (A good way to coax your family to eat beets.)
Put strawberries in bowl and let thaw. Add pineapple and juice, apricots with juice and sliced bananas. Add lemon juice. Put foil baking cups in cupcake pan. Fill about 3/4 full. Set baking pans in freezer. When frozen, they may be put in freezer bags, ready to use.
Cook beef in pot of water until tender. Take meat out of liquid. Grind meat with onions while meat is hot. Use about half as many onions as meat. Salt meat to taste.
Alternate pieces of vegetables with meat and broil until well browned. Serve immediately. Yields 1 serving. One serving contains approximately (Exchanges): 3 meat and 1 vegetable.
Melt chips with milk. Add nuts and marshmallows. Chill for about 2 hours. Cut in squares.
Mix cake mix, mandarin oranges, eggs and oil well. Pour into 3 (8-inch) round greased and floured cake pans. Bake at 350° for 20 minutes. While the cake is baking, mix the pudding and pineapple together. Add the Cool Whip. Set this in refrigerator to chill until the cake is cool. Frost between and sides of the layers. Store in refrigerator.
Cook broccoli according to package directions but leave out salt. Melt 1/2 stick margarine with cheese and stir over broccoli. Melt 1/2 stick margarine and add Ritz crackers. Pour on top. Cook until bubbles.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, beat butter, sugar, brown sugar, eggs and vanilla extract until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by teaspoon onto ungreased cookie sheet. Bake 7 to 8 minutes for chewier cookies and 9 to 10 minutes for crispier cookies. Makes 4 dozen.
Chop onion; in a soup pot, heat oil over medium low heat. Add onion and 1/4 teaspoon salt. Cover and cook until tender, 5 minutes. Stir in cumin; add the carrots, stock and 1/8 teaspoon pepper. Bring to a simmer; cook until carrots are heated through, about 2 minutes. In a blender or food processor, puree the carrot mixture, in batches if necessary, until smooth. Return to pot; stir in the cream and warm over low heat until soup is heated through. Taste for seasoning and add salt and pepper, if needed. Sprinkle with parsley before serving. Makes 4 servings.
Cook squash in salted water until tender. Drain and set aside. Saute onion in butter until tender. Add to cooked squash with eggs, milk, cheese, sugar, crackers and season with pepper and salt if needed. Spoon into greased casserole and top with additional cracker crumbs, if desired. Bake at 325 degrees for 1 hour.
Mix sugar, cocoa and milk and bring to a boil. Cream sugar and shortening. Add flour and soda, alternately with milk. Combine egg and vanilla; stir well. Combine the two mixtures and pour into greased and floured 9 x 13-inch or 10 x 15-inch pan. Bake at 325° for 15 to 20 minutes. Watch closely as it bakes quickly.
Cream sugar and shortening. Add egg. Add flour sifted with baking soda. Cut apples and nuts thin. Dough seems to thicken, but apples make moisture. Use small square pan or double for 9 x 13-inch pan. Bake at 375° for 45 minutes. Serve with whipped cream.
Pour tomato juice in large saucepan. Bring to a boil. Mix water and flour together until smooth. Add milk to water and flour and mix well. Add this mixture to boiling juice. Bring to boil until thick. Add butter salt and pepper. Serve over hot, split buttered biscuits.
Soften ice cream. Mix all ingredients into ice cream. Put in an 8 x 8-inch cake pan and freeze.
Melt butter; add sugar, milk and beaten egg yolks. Cook until thickened over low heat. Remove from heat; add brandy and cool. Add whipped cream and stir well with small wooden spoon. Serve over fresh melons and assorted fruits.
Measure the sugar, corn syrup and water into a 3-quart saucepan; stir until the sugar dissolves. Stir until the syrup comes to a boil, then put in a candy thermometer and boil mixture over high heat until the thermometer registers 280°. Reduce heat to low and add butter, then the salted peanuts, stirring rapidly all the while. (If peanuts are not salted, add 1/2 teaspoon salt.) Cook and stir for 2 to 3 minutes, then stir occasionally until thermometer reaches 300°. Remove pan from heat. Add soda. Stir until mixture bubbles. Add the vanilla. Stir again and pour onto a large cookie sheet. Spread out thinly with a wooden spoon. When cool enough to handle, stretch and pull to thin the brittle. You can pick it up and turn it over, stretching all the while. When cool, break into pieces and store in tight container.
Spread dough on greased pan. Bake at 450° for about 15 minutes (until light brown).
Mix cream cheese and powdered sugar by hand until smooth and doughy. Divide in half. Add a few drops of flavoring; add to taste. Add food coloring. Pinch off small pieces of dough. Roll into balls and dip into sugar; press into molds. Refrigerate, covered.
Mash potatoes. Add cream cheese and butter. Beat well and mix in French onion dip and milk with salt and pepper. Place in greased 9-inch casserole dish and refrigerate. If using immediately, bake at 350° for 45 minutes until light brown. Serves 8 to 12.
Combine first five ingredients, then combine mayonnaise, sugar and salt, tossing all together until well mixed.
Mix soup, milk and butter. Use a greased casserole. Layer potatoes and soup mixture (end up with soup mixture on top). Bake at 350° for 2 hours, uncovered, or 1 hour at 450°, covered.
Beat together until smooth, 2 cups sugar and oil. Add eggs, orange juice and vanilla. Sift flour, salt and baking powder and add to mix. Beat for 5 minutes.
Cut each chicken breast in 3 or 4 strips. Salt each piece with garlic salt and pepper. Place in bowl and drench with buttermilk so each piece is covered. In separate bowl mix flour, garlic salt and chili powder thoroughly. Dredge each piece thoroughly in flour mixture and drop in hot oil to fry until golden brown. Serve hot.
Blend ingredients and bake at 450° for 15 minutes. Reduce heat to 350° and bake until done. Sprinkle top with sugar when removed from oven.
Work with hands. Add coloring of choice. Make a long roll the size of a dime and cut with a buttered knife or use molds. Let set for 2 hours before serving.
Cream together sugar and butter. Add eggs (well beaten) and apples. Sift and add the rest of the ingredients. Bake in well-greased 9 x 13-inch pan 1 hour at 350°. (Very thick.)
Combine first 4 ingredients in bowl. Heat vinegar with remaining ingredients in saucepan until sugar dissolves, stirring frequently. Pour over cabbage mixture. Chill for 24 hours to 1 week. Yield: 12 to 14 servings.
In a bowl, mash the tofu with a potato masher. Add skim milk and oatmeal. Microwave on High for 5 minutes. Add raisins and cut up apple. Serve Brazil nuts on the side. The Brazil nuts complement the protein of the tofu which is low in sulfur containing amino acids.
Cook meats together until tender. Cut up fine. Add other ingredients. Cook slowly for 2 hours.
Combine all ingredients, blending well. Chill. Serve with carrot sticks, celery sticks, green pepper strips, cauliflower, cucumber or squash strips.
Put flour, sugar and salt in a large bowl. Beat egg and add to water and vinegar. Mix into flour. Mix well and roll out. Makes 4 single pie crusts.
Wash and cut up tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into a smooth paste, thinned with tomato juice. Add to boiling soup. Stir to prevent scorching. Add salt, sugar and pepper. For smooth consistency, put through sieve again. Fill jars to within 1-inch of top of jar. Put on cap and screw band firmly. Process in water bath 15 minutes.
Boil chicken with celery, onion, salt, pepper and garlic powder. Cool and pull off of bones. Line a large casserole dish with corn tortillas. Make a broth by combining the three soups with some of the chicken broth. Top the tortillas with shredded chicken, green chiles, grated cheese and broth. Layer until full, ending with broth mixture and grated cheese. Bake at 325° to 350° until bubbly.
Cream butter; add sugar. Cream or beat well. Add flour, salt and vanilla, working all in with hands. Form in 1-inch balls. Bake at 325° for 15 minutes. While hot, may be rolled in powdered sugar.
Beat egg white until frothy and stir in 1 pound of pecans adding tablespoon of water. Mix together sugar, salt and cinnamon. Pour sugar mixture into coated pecans and stir. Pour into greased shallow pan and bake in 300° oven for 45 minutes to 1 hour. Stir every 15 minutes. Spread on wax paper and cool.
Cream butter, sugar and milk. Mix well. Add eggs one at a time. Add flour, salt, baking powder and vanilla. Beat until smooth. Grease and flour 10 inch tube pan. Bake at 300° for about 2 hours. You may add 4 Tbsp. cocoa to flour for chocolate pound cake.
Mix all ingredients with electric mixer, adding chocolate chips after mixture is smooth. Bake at 350° for 1 hour. This cake is delicious, needs no frosting, keeps and serves well!! First used this recipe on a Girl Scout outing; it is a must when Potluck spends a weekend in the Palm Desert/Desert Hot Springs area. And we always need two cakes.
Bring 1/2 cup water to boil, then add sugar and syrup. Stir until dissolved and boil until a thread spins. Add peanuts and cook slowly over low fire until it turns golden brown. Take from flame and add remaining ingredients. Stir quickly. Spread on 2 large cookie sheets, well buttered. Place in cold spot to harden, then break into small pieces.
Spread thin layer of softened cream cheese over slice of ham. Lay on pickled okra across and roll up into a tube. Continue until enough is made. Place ham rolls in container and freeze. When frozen use sharp knife to cut from end to end making little circles. Place on tray and serve. Can be frozen in advance for later use.
Heat milk and margarine until margarine melts. Set aside to cool slightly. Break bread into small pieces; place in ungreased casserole or souffle dish. Separate eggs. Beat yolks until lemon colored. Slowly add yolks to milk; add vanilla. Pour over bread. Bake in pan half filled with water 55 to 60 minutes at 325°. While pudding is baking, beat egg whites until stiff peaks form. Add sugar, 1 tablespoon at a time and beat until stiff. Remove pudding from oven. Spread choice of fruit pie filling on top. Cover completely with meringue. Return to oven until meringue is lightly brown. Makes 8 to 10 servings.
Mix first 3 ingredients in skillet. Add cabbage and onions. Stir-fry for 1 minute and add to skillet remaining ingredients. Heat until cabbage is crisp-tender and serve immediately.
Mix Cool Whip and pudding mix together. Add pecans, pineapple and marshmallows. Mix thoroughly and serve.
In large bowl, mix together the flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins, and nuts. In another bowl, beat together the eggs, vanilla, and oil. Pour over flour mixture and stir until thoroughly mixed. Turn into 2 greased loaf pans. Bake at 350 degrees for approximately 1 and 1/2 hours.
Combine flour and margarine until crumbly. Add buttermilk. Stir until mixture leaves sides of bowl. Turn onto floured surface and knead until smooth. Roll out thick and cut with round cutter. Place on baking sheet (may be brushed with melted margarine before baking). Bake at 450° for about 20 minutes.
Crush all of the Oreos as finely as possible. Save out approximately 1 cup. Combine the rest of the crumbs with enough pudding to fill pail. Mix in worms. Spoon into sand pail; sprinkle rest of crumbs on top to look like black dirt. Serve with shovel at a picnic. A flower pot with plastic flowers works well too!
Brown ground beef and onion. Drain. Stir in pizza sauce, oregano and mushrooms. Refrigerate for 2 or more hours. Stir in Mozzarella cheese. Put mixture on buns and bake open-faced in a 400° oven for 10 minutes.
Melt 1/4 stick of butter in 9 x 5 x 2-inch baking dish. Mix all ingredients except fruit. Pour into baking dish; add fruit. Bake at 350° for 30 minutes or until batter is completely done. Serve warm with ice cream.
Combine margarine with flour. Mix 3 ounces of sugar with 2 eggs. Beat into margarine-flour combination. Spread on ungreased 9 x 13 x 2-inch baking pan. Bake 20 minutes at 350°. Remove from pan. Spread preserves on dough. Combine 1/2 pound of sugar with 4 eggs and vanilla. Fold in walnuts. Pour over top of preserves and bake at 350° for 1/2 hour longer. When cool, dust with confectioners sugar. Cut into diamond shapes.
Mix all ingredients and pour in pans. Bake at 350° for 50 to 60 minutes. Makes 2 pies.
In large saucepan, brown beef in oil. Add remaining ingredients and mix well. Bring to boil. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours, until meat is tender. Garnish with chopped onion. If desired, serve with additional hot pepper sauce. Serves 4 to 6.
Cream together butter and brown and white sugars. Add eggs, one at a time. Sift together flour, soda and baking powder. Add flour to butter mixture. Mix well. Add cups of oatmeal and pecans or walnuts. Mix well. Drop by teaspoon onto greased cookie sheet. Bake 10 to 15 minutes or until lightly browned. Drop by tablespoon for larger cookie.
Pour cake mix into bowl. Take 1 cup dry cake mix and set aside. Take remaining cake mix and add 1 egg and 1/2 cup butter. Pour mixture into 9 x 12-inch pan. Take pumpkin. Add 2 eggs, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and milk. Pour mixture over bottom layer. Take remaining cake mix and add 1 teaspoon cinnamon, 1/4 cup sugar and 1/4 cup butter. Mix until crumbly. Sprinkle over top. Bake at 350° for 45 to 50 minutes or until done.
Melt chocolate in top of double boiler. Blend in butter and milk. Remove from heat. Add sugar, vanilla and salt. Beat until smooth. Thin with cream if necessary.
Add the tapioca to the boiling water; boil for 15 minutes. Cover; let stand 15 minutes. Add the jello and sugar. Add the fruit, juice and all.
Beat egg white until stiff. Add sugar slowly to egg whites, beating after each addition. Fold in coconut, dates and nuts. Put small spoonfuls on foil paper on cookie sheet. Bake at 300° about 10-12 minutes. Makes 3 dozen cookies.
Mix well. Spread evenly in an 11 x 7-inch or 9 x 9-inch pan. Bake 25 minutes in a 375° oven. Cool!
Butter casserole dish (or use non-stick spray). Put all ingredients in dish and stir. Bake at 350° for 1/2 hour. Makes 4 servings.
Place cut up chicken in a 9 x 13 baking dish. Combine peach syrup, lemon juice, soy sauce and peach halves. Pour over chicken. Dot with margarine. Bake at 375° for 1 1/2 hours. Baste often.
Brown veal in oil. Add onion, garlic and green pepper; cook a few minutes. Add parsley and broth; simmer, covered, 15 minutes. Add rice and stir. Cover and cook 15 minutes. Slowly stir in sour cream. Season to taste and cover. Cook 15 minutes. Serve hot.
Mix jello and cottage cheese well. Stir in crushed pineapple and mandarin oranges. Mix and chill.
Beat eggs and sugar. Add vanilla and Milnot. Add pineapple or strawberries. Pour into ice cream freezer and fill with milk to fill line, then freeze.
Cream sugar, oil and shortening, then add eggs and juice. Mix well. Blend in dry ingredients.
Cream first four ingredients together and add Karo. Mix rest of ingredients together in separate bowl and then add to creamed mixture. Drop onto greased cookie sheet by tablespoonfuls. Bake at 350° for 10 to 12 minutes. Do not overbake.
Break cake into pieces and place in oblong dish. Cover cake with crushed pineapple, juice included. In a separate bowl, mix pudding according to directions on box and pour over cake and pineapple. Cover with Cool Whip. Refrigerate for at least 2 hours.
Melt jello, water and marshmallows over low heat until dissolved, then cool. Add and mix the other ingredients and chill until set. Keep refrigerated.
Mix ingredients in order given. Sift flour, soda and baking powder together. Add to other mixture. Drop by teaspoons onto greased cookie sheet for 10 to 13 minutes in 350° oven.
Sift dry ingredients. Add egg, milk and shortening. Stir just to moisten dry ingredients. Put in greased pan. Bake at 400° for 20 minutes.
Brown ground chuck in skillet along with the onion. Drain. Add the water, taco seasoning and tomato sauce; mix. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1 1/2 cups of cheese. Pour into a greased 1 1/2-quart baking dish. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until heated through. Yields 6 servings. Budget stretcher.
Wash and pierce squash with a fork. Place on paper towel in microwave. Cook 8 minutes on High power. Turn halfway through cooking time. Cut in half. Remove seeds. Mix the brown sugar, butter, applesauce, pecans and cinnamon all together. Fill cavity with the ingredients. Return to cook for 4 minutes on High. Yields 4 servings.
Place apples, 1 cup sugar, brown sugar, lemon juice and cinnamon in long baking pan. Mix flour, sugar, oats and grated cheese with margarine until it looks like coarse crumbs. Sprinkle over apples. Bake at 350° until brown, about 30 minutes.
Slowly add cranberry juice to sugar. Stir until sugar is dissolved. Add chilled pineapple juice. Slowly add ginger ale just before serving. Makes 32 servings.
Heat oven to 325°. Saute onion and green pepper in bacon fat. Do not brown. Combine all ingredients except uncooked bacon in baking dish. Top with the uncooked bacon. Bake 1 hour. Set under broiler to crisp bacon.
Boil water to cover meat and boil 5 minutes. Lower heat to simmer and cook 1 1/2 hours. Add potatoes, salt, pepper and carrots. Save juice for thickening. Cook noodles; drain and add to large pan of mixture. Mix 1/2 stick margarine with flour like for white sauce and add to juices, then add to meat mixture.
Chop first 4 ingredients. Bring to a boil vinegar, sugar, mustard, salt, turmeric and celery seed. Cool and pour over chopped ingredients. Mix and store in covered container. Will keep up to 2 weeks.
Mix and roll into balls. Let dry for 1/2 hour. Dip in white or	dark coating bark. (Hershey candy bars can be used for coating.) Add 1 tablespoon paraffin to the dip if it is real stiff. Refrigerate between heatings, or hide. Use a low heat for melting coating.
Mix well and place in 12 greased muffin tins. Bake in preheated 400° oven for 15 to 20 minutes. Should be golden brown.
Mix all ingredients, except frankfurters, and simmer for 20 minutes. Cut franks into bite-size pieces and add to the sauce. Cover and simmer 15 minutes.
Use half gallon jar. Use 3-inch cucumbers or cut up larger ones. Put cucumbers in jars, leaving about an inch at the top of	the jar. Add 2 tablespoons salt (not piled), 1 bunch	green grapes (small) and 1 cup hot vinegar. Fill to about 1-inch from the top. Put in 6-inches of the end of a grapevine (tender end). Fill with boiling water.