HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together until light and fluffy cream cheese, sugar, eggs and vanilla. Line small cupcake tins with papers. Place 1 teaspoon of crushed vanilla wafer in bottom of each paper cup. Fill cup 2/3 full with cream cheese mixture. Bake at 375° for 15 minutes or until set. Top with pie filling or preserves. Makes 60 tarts.
Mix. Let stand overnight in tightly covered jar in refrigerator. Keeps indefinitely, 6 to 8 weeks.
Mix together ingredients. Press into a 9 x 13-inch pan. Bake for 15 minutes at 350°, or until brown. Cool.
Fast, easy one bowl directions: Put 4 cups of the water through the coffeemaker to heat. Get small bowl or cup and put one half of a cup of the hot water in it and enough of the remaining one cup of cold water in it to make warm, but not hot. Dissolve yeast in hot water. Get a large plastic bowl, pour the 4 1/2 cups of hot water and the remaining cold water together in bowl. Using a two-cup measuring cup, if possible, pour the oil first, then the molasses and honey (the oil coats the cup and keeps the molasses and honey from sticking on the cup) into the bowl, add the salt and stir mixture well. Add the whole wheat flour gradually. Mix in seeds. Mix in remaining flour until your dough is soft but firm. Knead well and rub surface with a little oil. Put cover on bowl and let rise until double. Punch down and divide into three parts. Put in bread pans or cake pans for round loaves. Bake at 325° for 20 to 30 minutes. Bake until top is nicely browned. Make sure you don't take out too soon. Take out of pans and cool on racks, rub surface with stick of butter while hot and let cool (cover with cloth if desired). Makes great bread; slices well, extremely healthy for snacks, sandwiches, toast, etc. Three loaves lasts us only about 5 days or so.
In medium saucepan, combine chili and cheese spread. Cook over low heat, stirring often, until cheese has melted and mixture is heated thoroughly. Serve warm with chips.
Combine rice, Bisquick, sugar and spices. Mix eggs, milk and vanilla. Add to the dry ingredients and cooked rice mixture. Mix well and chill for 1 hour. heat oil to 400°. Drop the batter in the hot oil, 1 tablespoon at a time, and fry about 3 to 5 minutes. Make glaze of last 3 ingredients and spoon over hot Caias.
I cook both mixes together and bake in an iron skillet. Crumble cooked cornbread in a large bowl. Add mayonnaise and diced vegetables. Mix well, cover and refrigerate several hours before serving.
Mix. Keep refrigerated. Drink 8 ounces per day. (This is supposed to help arthritis and high cholesterol.)
Grease Bundt pan. Separate biscuits from tubes and cut into 1/4-inch pieces. Use 1/2 of sugar and cinnamon mixture; dip 15 pieces in mixture and put in Bundt pan.
Start oven at 350°. Lightly grease two cookie sheets. In large bowl, with mixer at high speed, beat eggs with sugar just until well blended, about 1 minute. Fold in coconut and flour all at once. Drop mixture about 2 tablespoons at a time, 2 inches apart on cookie sheet. Shape into peaked mounds. Bake 10 to 18 minutes or until golden on top and bottom. Makes 1 1/4 dozen.
Mix egg, spices, salt and sugar in a bowl, then add pecans and stir until covered good with the mixture. Spray cookie sheet with Baker's Joy. Place pecans on cookie sheet. Bake for 1 hour at 250°.
Mix together sugar, water and cornstarch; cook over medium heat until thick. Remove from heat. Add Jell-O and lemon; stir. Add strawberries. Pour into baked pie shell. Chill several hours. Top with Cool Whip and garnish with a few berries.
Saute garlic and vegetables in olive oil. Add remaining ingredients. Cook, covered, for 15 to 20 minutes or until done. Thick with 1 tablespoon cornstarch in 2 tablespoons water. Serve over rice. Serves 2.
Cook bell pepper and onion in small amount of oil and set aside. Cook ground beef until all moisture is cooked out of it. Add bell pepper and onion to the meat, add red chili sauce and canned tomatoes. Cook for an hour. (This may be cooked a day ahead.) Cook macaroni barely tender. Add to mixture and sprinkle grated cheese over it. Add olives around it before serving. Serves 6 to 8. Serve with garlic bread and cole slaw.
Bake for 35 to 40 minutes at 375° in 9 x 13 x 2-inch pan.
Mix thawed souffle, bread crumbs, lemon juice, onions and salt. Place 24 large mushroom caps on a baking tray. Brush with melted margarine. Stuff with spinach mixture. Sprinkle with Parmesan cheese. Bake at 375° for 15 to 18 minutes.
Brown meat; add onions and cook about a minute or more. Add tomato sauce, water and salt. Cover and cook over low heat until onion is tender, stirring occasionally. Add macaroni long enough for it to cook before serving. Add more water if needed.
Mix together; roll small amount into ball, then shape like strawberry. Roll in red sugar and put cap on. Recipe makes several dozen. Freeze well.
Mix dressing according to package directions. Layer slices of potatoes and dressing, ending with dressing layer on the top. Sprinkle with onions and radishes just before serving.
Mix sugar, oleo and eggs together. Add bananas. Mix. Add flour, soda and salt. Mix. Add nuts. Put into bread pans that are greased and floured. Bake at 350° for about 45 to 50 minutes.
Cream shortening and sugar. Add eggs, mix well; add vanilla. Sift flour with baking soda and cream of tartar. Add to first mixture, add coconut; Mix thoroughly. Form into rolls 2-inches in diameter. Chill overnight or up to 2 weeks. Cut in thin slices. Place on greased baking sheet. Bake at 350° about 10 minutes.
Place open buns face up on a cookie sheet. Put 1 to 2 tablespoons sauce on top, then cheese and toppings. Bake at 425° about 15 minutes.
Drain beans and mix with remaining ingredients in casserole. Bake, uncovered, for 1/2 hour at 350°. Top with onion rings and bake for 5 more minutes.
Lay bread in long pan, 9 1/2 x 13-inch. Brown sausage (drain off fat). Spread brown sausage on top of bread. Spread cheese on top of sausage. Mix other ingredients and pour over cheese. Bake at 350° for 1 hour.
Mix soup and milk with 1/2 cup milk. Add tuna, salmon, turkey or chicken (cut in bite size pieces). Put in casserole. Add peas. Sprinkle crushed potato chips over top. Bake 25 minutes in moderate oven.
Arrange graham crackers in a single layer in a jelly roll pan. Set aside. In a medium sauce pan, combine butter and sugar. Cook over a medium heat, stirring until butter melts. Bring to a boil and boil for 2 minutes. Remove from heat and stir in cinnamon and chopped nuts. Pour over graham crackers, spreading evenly to edges. Bake at 350 degrees for 10-12 minutes. Sprinkle with chocolate chips. Cool 5 minutes, separate cookies and transfer to a wax paper lined cookie sheet, using a spatula. Refrigerate until chocolate hardens. Store cookies between layers of waxed paper in an airtight container in refrigerator.
Mix dry ingredients; make a well in center. Combine egg, milk and oil. Add all at once to dry ingredients, stirring just until moistened. Place in greased muffin tins. Bake at 375° for 18 to 20 minutes. Dip hot, baked muffins in melted margarine and then in sugar. May add 8 ounces of drained crushed pineapple to batter.
Blend ingredients and pour into pie shell. Bake 30 to 35 minutes at 350°.
Melt chocolate chips, margarine and peanut butter in microwave for 3 minutes. Pour mixture over cereal, coating well. Put confectioners sugar in large plastic bag. Add cereal mixture and shake well. Ready to serve.
Mix together eggs, sugar, cornstarch and pineapple. Bake for 1 hour at 350°.
Cook cabbage, carrots and green pepper together in small amount of boiling salted water, covered, for 3 minutes. Drain well. Cook bacon in large skillet until crisp; drain on paper towel. Reserve drippings; saute onion in drippings until browned; add remaining ingredients. Pour over cooked vegetables and toss well. Just before serving, sprinkle crumbled bacon over top. Makes 8 servings.
Mix together into patties. Fry in a flat frypan. Put in hamburger buns with mustard, ketchup, onions and chili sauce. Makes a delicious hamburger.
Combine beans, 2 tablespoons chilies, onions and 3/4 teaspoon salt. Divide into 8 sections. Shape into 5-inch patties. On one side of each patty, place slice of cheese. Fold over, forming semi-circle. Seal. Grill over hot coals; turn and cook. Serve burgers in tortillas. Top with cheese, lettuce, tomatoes and remaining chilies.
Mix together cottage cheese and mayonnaise in a small bowl. In another bowl, mix boiling hot water and lime Jell-O together to dissolve Jell-O. Pour dissolved Jell-O solution into an oblong Pyrex bowl. Stir in drained crushed pineapple. Stir in pecan pieces. Stir in cottage cheese-mayonnaise mixture. Chill for several hours in refrigerator. Cut into squares and serve.
Put all ingredients in the blender; blend for 2 or 3 minutes. Pour into a glass and enjoy a healthy, filling breakfast!
In frying pan, brown onions and peppers in small amount of oil. Set aside. Brown turkey meat. Combine with onions and peppers. Then add tomatoes and chili seasonings. Add to beans. Add rice and simmer until rice is done.
Blend apple and orange peel in blender. Add all other ingredients; mix well in mixing bowl. Bake 1 hour at 350°.
Break eggs in bowl; mix in enough flour to absorb liquid. Stir until a thick, stiff batter. Knead dough. Roll out on floured wax paper with rolling pin as thin as possible. Let lay for 1 hour. Cut in narrow strips, length and width, forming a cube of dough. Drop into cooked chicken and broth one at a time. Cook on medium heat for 15 to 20 minutes. Serve hot.
Mix sugar, flour, cornstarch and salt. Add 1 cup milk. Stir until smooth. Cook over medium heat until thickened, stirring all the time. Remove from heat. Add egg and 2 cups milk that has been warmed. Put back on heat and cook 5 minutes, stirring until thick. Remove from fire and add butter and vanilla. When cool, you may add the whipped topping if desired.
Brown hamburger; add taco mix and 1 onion (cut up) and some garlic salt. Simmer 15 minutes (follow package directions.) Use corn tortilla shells. Put oil in pan with paprika. Heat to hot; add tortilla and put paprika on shell. After it starts to bubble, turn and add paprika to other side. Cook 15 to 30 seconds. Take out; drain on wax paper. Continue cooking as many as you need. Serve with lettuce, tomatoes, cheese, sour cream, etc.
Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In a heavy bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Remove chicken from skillet and set aside. To the skillet, add wine and stir until heated. Add juice, stock and mushrooms. Stir to toss, reduce heat and cook for about 10 minutes until sauce is partially reduced. Return the browned chicken breasts to the skillet. Spoon sauce over the chicken. Cover and cook for 5-10 minutes or until chicken is done. Serve over cooked noodles. Garnish with chopped parsley.
Drain pineapple into deep bowl. Slice bananas into pineapple juice. Let sit. Mix 1 stick softened margarine into graham cracker crumbs. Press into bottom of 9 x 13-inch Pyrex pan. Refrigerate while mixing other ingredients. Mix 2 sticks softened margarine and 1 egg in mixing bowl. Fold in sugar. Mix for 15 minutes. Spread over graham cracker crust. Spread pineapple over margarine and sugar layer. Take bananas out of juice; place over pineapple layer. Spread Cool Whip over bananas. Sprinkle chopped nuts and cherries over top. Refrigerate overnight.
Mix sugar and oil in bowl and beat together. Add unbeaten eggs. Sift remaining dry ingredients together and add alternately with water, continuing to beat in mixer. Add pumpkin and nuts. Mix well. Grease and flour 2 loaf pans. Fill 2/3 full. Bake at 350° for 1 hour.
Melt butter; add onion and celery salt and Worcestershire sauce. Pour over dry ingredients. Stir well. Heat at 250° for 1 1/2 hours, stirring every 15 to 20 minutes. Salt to taste.
Mix together well with hands. Roll in bite-size balls. Freeze. Bake in oven heated to 300° for 15 to 20 minutes or until brown.
Combine peanut butter, sugars, margarine and vanilla. Spread into 11 x 15-inch jelly roll pan. Top with coconut and refrigerate until firm. Cut into squares. Makes 4 to 5 dozen squares.
In medium bowl, combine cheese, sugar, rind, liqueur and chips. Spoon mixture into pastry bag fitted with a large tip and pipe equal amounts into shells.
Alternate chicken, shrimp, tomatoes and green peppers on shish kabob spears; sprinkle with seasoning. Broil or place all ingredients in baking dish and bake at 325° for 20 minutes.
Saute carrot and onion in 1 teaspoon oil. Add garlic, oregano, mushrooms and spaghetti sauce. Simmer while you cook and drain spaghetti. Put half the cooked spaghetti in a 9 x 12-inch casserole dish. Pour half the sauce on top. Spread sour cream over this, then spread Parmesan cheese. Layer remaining spaghetti, sauce and cheeses, ending with Mozzarella. Bake, covered, for 40 minutes; uncover and bake 10 to 15 minutes to lightly brown at 350°. Cool 10 minutes before cutting into squares and serving.
Cut chicken or pork in small pieces; or slice zucchini. Mix dry ingredients. Roll pieces first in dry ingredients, then in egg and water and then again in dry mixture. Fry in oil until done.
The easiest way to cook carrots is to scrape them first, then toss into a 1 gallon size plastic food bag. Place bag on plate. Microwave on High for about 6 minutes. Cool slightly. Remove from bag, slice or serve whole.
Mix together. Bake at 350° for about 15 minutes. Allow to cool. Use a 9 x 13-inch cake pan or one slightly larger.
Combine pineapple, cherries, sugar, cornstarch, and food coloring. Cook until clear and thick. Stir, remove from heat. Let cool at room temperature. Add bananas and nuts. Pour into baked pie shells. Top with whipped cream. Makes 3 (9-inch) pies.
Mix ingredients thoroughly. Place in clean crab shells. Top with cracker crumbs. Next, spoon melted butter over cracker crumbs and sprinkle with paprika. Bake at 350° until brown.
Bring to boil pie filling, dry jello, sugar, cornstarch, pineapple and juice. Cook until thick. Cool. Add bananas and nuts. Pour in pie shell. Top with Cool Whip.
Mix mayonnaise, sugar and vinegar. Mix broccoli, onion, raisins and pecans. Pour mixture over vegetables and mix well. Cover and refrigerate overnight. Cook bacon, crumble and add to mixture. Serve in a clear bowl for looks.
Put chocolate and milk in large microwave-safe bowl. Heat on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Remove, stir until chocolate is completely melted. Next, stir in vanilla and walnuts. Spread in a buttered 8-inch square pan. Refrigerate until firm, cut into small squares to make 3 to 4 dozen.
Combine pork, garlic, soy sauce and sherry in a 2-quart casserole. Stir to coat evenly; let stand 10 minutes. Blend together apple juice and cornstarch; stir into pork mixture. Cover with casserole lid. Microwave on High for 4 to 5 minutes; stir once. Add onion, broccoli, carrots and pepper; do not stir. Cover and microwave for 3 to 4 minutes or until vegetables are tender-crisp. Add sprouts; cover and microwave for 1 1/2 to 2 minutes. Toss to mix
Put ingredients into bowl; mix well. Let stand several hours or overnight to allow flavors to mellow and slaw to turn deep red.
Combine ground beef and 1/2 package rice. Make meatballs. Brown meatballs in deep frying pan. Add cream of chicken soup and water to cover meatballs. Add rest of rice. Stir. Bring to a boil. Reduce to simmer and let stand for 15 to 20 minutes (until rice is cooked).
Melt butter. Saute onion. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento and 1/2 cup cracker crumbs. Pour into shallow casserole. Top with remaining cracker crumbs. Bake at 375° for 6 to 8 servings.
Slice rolls in half lengthwise. Layer ham and cheese. Put rolls back together and cut individual rolls. Melt together margarine, poppy seed, Worcestershire sauce, mustard and onion flakes. Pour this mixture over rolls. Cover with foil. Bake at 350° for 15 minutes.
Layer salad ingredients, except mayonnaise and sugar, in a large bowl in the order listed. Top with the mayonnaise and sugar, which have been mixed together. (This mixture should cover entire top of salad; make more, if needed.)
Preheat oven to 400°. Sift flour with next 4 ingredients. Cut in butter with 2 knives or pastry blender, until mixture resembles coarse corn meal. Stir in raisins. Mix vinegar and milk. Make a well in center of flour mixture. Add liquid all at once. Stir with a fork until dry ingredients are moistened. Turn out onto a lightly floured board. Knead gently 8 to 10 times. Shape into a ball. Place in a greased 8-inch pie plate. Make an "X" on top with a knife and brush with a little milk for glaze. Bake at 400° for 15 minutes. Lower temperature to 375° and bake 30 minutes.
Bake cake as directed. Mix pudding as directed. Into a 4-quart punch bowl, crumble cake. Top with pudding, pineapple, pie filling and sliced bananas. Top with Cool Whip. Sprinkle with chopped nuts. Chill a few hours before serving.
Melt oleo in pan. Mix flour, sugar, milk and baking powder together. Pour in hot pan. Then spoon in pie filling. You can use blueberry, apple, cherry or blackberry. Bake at 350° for 45 minutes to an hour.
Skin chicken pieces. Place the pieces, skin side down, in a large shallow baking pan. (You may wish to line the pan for easy cleaning.) Baste chicken pieces with barbecue sauce and place in oven.
Remove stems from spinach; wash thoroughly, pat dry and tear into bite-size pieces. Combine spinach and strawberries in a large salad bowl, tossing gently.
Drain juice off of asparagus and save. Spray your casserole dish with Pam or your choice. Line with cracker crumbs. Next, put a layer of asparagus spears, then a layer of sliced, boiled eggs. Salt and pepper. Repeat the layers and dot the top layer with butter. Pour the asparagus juice into the casserole just as to where you can see it. Drop shaved (your favorite) mild cheese on top. Bake at 375° for 30 minutes.
Cream together butter and sugar. Add next 5 ingredients. Sift together and add the next 4 ingredients. Bake in a large greased pan for 1 hour at 350°.
Mix and cook for 1 1/2 to 2 hours at 200°.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy. Combine flour, 2/3 cup cocoa, soda and baking powder. Add alternately with milk to creamed mixture, blending just until combined. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
Cook spinach as directed; drain, saving 1/2 cup of the liquid. Melt butter. Add flour; stir well. Add onion and cook until soft. Add milk and spinach liquid; add seasoning and cheese. Cook until cheese is melted. Add spinach and blend well. Put in a greased 9 x 13-inch casserole and heat until hot throughout and starts to brown around edges. This dish can be made ahead of time and heated when ready to serve.
Sift the flour, salt and soda together. Then blend butter, both sugars, vanilla and water together until fluffy. Beat in egg. Mix in flour, salt and soda. Stir in the chocolate chips and nuts. Drop by small spoonfuls onto ungreased cookie sheet. Bake at 350° for about 10 to 12 minutes or until brown.
Wash and hull berries. Mix half the berries with cornstarch and water. Add lemon juice, salt and sugar. Cook about 5 minutes over medium flame; cool. Place remaining strawberries in pie crust. Cover with cooked mixture. Cool in refrigerator. Serve with cream, if desired. Yields 5 servings.
Boil chicken, let cool and debone. Add other ingredients except cheese and 1/2 bag of Doritos and mix. Put in "Pam sprayed" (greased) oblong pan or Pyrex. Add cheese to fully cover top. Add rest of Doritos and bake at 350° for 45 minutes.
Preheat oven to 350°. Grease and flour two 9-inch round pans. Combine all dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat for 2 minutes. Add boiling water. Batter will be thin. Chop up candy bar and stir small chunks in batter. Bake at 350° for 30 to 35 minutes. Cool completely. Frost with chocolate frosting.
Mix all ingredients, except cheese and meat in blender. Pour into greased 9-inch pie pan. Sprinkle cheese and meat on top and press under mixture with the back of a spoon. Bake at 350° for 45 minutes, let stand 10 minutes before cutting. Quiche will form its own crust.
Mix and put in a long pan. Bake at 350° for 1/2 hour. Freezes well.
Mix lemon juice and sweetened condensed milk; beat. Add drained pineapple and nuts. Mix and pour in desired pie shell. Let set 2 hours.
Heat oven to 425°. Cut potatoes lengthwise into thick slices (leave peel on potatoes), then into 1/2 inch by 1/2 inch thick strips. Toss potatoes with oil, spread on a baking sheet. Sprinkle with thyme. Bake 35 to 40 minutes, turning every 10 minutes, until potatoes are brown and crisp. Remove from oven and sprinkle with salt and pepper.
Mix cake mix, pudding mix, oil and eggs with electric mixer. Then add poppy seed and hot water. Bake in 2 greased and floured loaf pans at 325° for 40 to 45 minutes.
Cut the beef into 3/4-inch squares. Blanch and rinse in cold water. Chop the onions finely. Peel and cut up the potatoes. Brown 2 tablespoons butter in a thick bottomed saucepan. Turn the meat in the butter until just colored. Add the onions and simmer until transparent. Add the potatoes, bay leaves and peppercorns and cover with water. Simmer gently until all the potatoes have mashed up.
Saute onion in butter. Add garlic, salt and pepper. When onion has browned; add soup, curry powder, shrimp and raisins. Heat thoroughly.
Preheat oven to 375°. In an 8 x 12-inch baking dish, combine carrots, broccoli and 1/2 can French fried onions. Tuck potato slices into vegetable mixture at an angle. Dot vegetables evenly with cheese spread. Pour milk over vegetables. Sprinkle black pepper and seasoned salt. Bake, covered, for 30 minutes or until vegetables are tender. Top with remaining onions. Bake, uncovered, 4 to 5 minutes.
Mix in order given. Knead on a floured surface. Let rise. Punch down. Make into 2 loaves or may be made into rolls. Let rise, then bake at 350° until done and brown. Butter tops when done.
Cream butter and sugar. Add 7 eggs, one at a time. Add flour all at once; beat well. Pour batter in greased tube pan (do not flour). Bake at 325° for about 1 hour and 15 minutes or until done. Cool for only 10 minutes before removing from pan.
Combine seasonings and rub on chops. Brown chops in hot fat. Combine bouillon cubes and ginger ale. Pour on chops and simmer 1/2 hour. Cook lima beans until just tender and drain. Combine beans, pimento and onions in 9 x 13-inch baking dish. Place chops on top and cover tightly with foil. Bake at 350° for 30 to 40 minutes.
Bring sugar and syrup to a boil. Remove from heat. Add peanut butter; stir in cereal. Drop by spoonfuls onto wax paper and cool.
In a small bowl, combine corn flakes, oregano, salt, pepper and garlic powder. Dip chicken strips in water and then in corn flake crumbs, pressing the crumbs to make sure they stick. Place chicken on nonstick baking sheet that has been spread with nonstick cooking spray. If any crumbs remain, sprinkle evenly over chicken. Bake at 350° for 20 minutes or until done.
Boil to hard stage (310°) and remove from heat. Add flavoring and color. Stir. Put on cutting board sprayed with Pam and buttered. Cut immediately with scissors and put candy pieces in confectioners sugar; shake off excess.
Mix onions with 1 cup cheese and add remaining ingredients. Pour into a 2-quart casserole dish. Sprinkle remaining cup of cheese on top. Bake at 350° for 30 minutes or until bubbly at sides. Serves 10 to 12.
Slice cake into 2 layers. Spread half the preserves between the layers and the remaining half on top. Frost sides of the cake with whipped cream. Refrigerate until ready to serve.
Brown meat in shortening in Dutch oven. Add 2 to 4 cups water and remaining ingredients. Cover and simmer 1 to 2 hours, stirring occasionally. Take water and flour and make thickening; blend in stew.