HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, cream cheese, sugar and lemon rind. Gradually stir in flour until blended. Chill, covered, until firm. Using level tablespoons of dough, roll into balls. Roll in corn flake crumbs. Place 2 inches apart on a baking sheet and bake at 350° for 15 minutes. Store in a tightly covered container. Makes about 26 cookies.
In a large heavy pan, melt marshmallows with butterscotch chips and butter over low heat. Stir occasionally until smooth. Pour over popcorn; toss until well coated. Press 1/2 of mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow to cool and harden. Cut into bars.
Whip the egg whites. Sift together the flour, sugar, baking powder and salt. Mix in the brown sugar. Add the oil, unbeaten egg yolks, cold water and maple flavoring. Gently fold in the egg whites and add the nuts. Pour into an ungreased loaf pan and bake at 325° for 50-55 minutes, or until top springs back when touched. Remove from oven and turn upside down on a wire rack to cool.
Mix sugar and flour in bowl. Put margarine, cocoa, water and shortening in pan and let come to a boil. Pour over dry ingredients. Beat together and add buttermilk, eggs, soda and vanilla. Grease and flour sheet cake pan, 11 x 16-inches. Bake at 400° for 20 minutes.
Combine first 6 ingredients. Add flour, oatmeal, soda and salt. Bake at 350° for 12 to 15 minutes. Cool and frost.
Beat eggs well. Add all other ingredients except cheese. Mix well. Pour into greased casserole dish; add cheese. Bake, uncovered, at 325° for 45 minutes.
Brown ground beef until done. Drain. Add onion and seasonings to taste. Add broccoli and cheese. Cook until cheese is melted. Cut pistolette like a potato and scoop the inside out. Discard the excess bread. Fill each roll with meat mixture. Dip roll with mixture in melted oleo. I like to place slices of cheese on top of the roll. Bake at 350° until roll is brown.
Heat beer just to boiling in 3-quart saucepan. Stir in cheese, mustard, Worcestershire sauce and cayenne. Heat, stirring constantly, until cheese is melted. Break Freezer Beef Squares apart. Stir into cheese mixture. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, until beef squares are hot, 15 to 18 minutes. Sprinkle with paprika. Serve over hot, cooked noodles, if desired. Makes 5 servings.
In a large bowl, mix beef, bread crumbs, eggs, cheese, parsley, garlic, salt and pepper. Form into balls. In a large skillet with hot olive oil, cook meatballs over medium flame until well browned on all sides.
Mix all but last ingredient by hand. Add Rice Krispies. Make small balls in hands. Put on baking sheet and mash down with fork. Bake 18 minutes at 300° to 325°. Remove promptly.
Cook meat, onion and green pepper in skillet until meat is done and onion is tender. Add rest of ingredients. Simmer 30 minutes.
Remove sausage from casing, crumple and brown in frying pan. In a large bowl, mix sausage, pepper salad, black olives (sliced) and Mozzarella (diced). Divide in two. Roll out pizza dough on a floured surface. Place filling thinly across dough. Roll up and shape into a crescent. Brush lightly with oil. On a lightly greased pan, bake at 350° for 65 to 70 minutes. Makes 2 sausage bread. Slice and serve for a great appetizer!
Cream butter and sugar. Add and beat well the egg. Add apple butter and oatmeal. Sift together flour, baking soda, baking powder and salt and add to mixture. Fold in raisins and milk. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a large bowl, mix together water and sweetened condensed milk. Add pudding and blend well. Chill for 5 minutes. Stir in extract. Fold in whipped cream. In another bowl, toss fresh peaches in lemon juice. Tear Angel Food cake into bite sized pieces. In a 2 qt. casserole, layer half of the cake pieces on the bottom. Spread half of the pudding mixture on cake and half the peaches on the pudding. Repeat layers. Chill at least 4 hours.
Cook chopped broccoli in boiling water for 3 minutes or until crisp-tender. Drain and plunge into cold water. Drain again; set aside.
Saute onions in black iron skillet. Add drained and mashed red beans, picante sauce and Tony's Creole seasoning. Heat and stir on medium fire for 15 minutes. Serve as a side dish with fajitas. This is good on tortillas with lettuce, onion, sauce and cheese as a bean fajita. Low-fat dish.
Combine and mix all ingredients in a pan. Simmer over medium heat for about 15 minutes. Add to chicken or ribs or mix 1 pound hamburger, 1/4 green pepper and 1 sliced onion to make Sloppy Joes.
On large platter, smash down can of beans. Mash avocados with lemon juice. Spread over beans. Mix sour cream with taco mix. Spread over avocados. Place sliced olives next. Pat down. Grate cheese; sprinkle on top. Pat down. Put chopped tomatoes on top. Serve with chips.
Cook and drain spinach according to package directions. Spread cut side of English muffin with 1 tablespoon butter each. Place cut side up in a single layer in bottom of a 9 x 13-inch greased pan. Top each muffin with a slice of Canadian bacon. Make a nest of drained spinach on top of each slice of bacon. Carefully break an egg into each nest. Top each with a tablespoon of cream. Bake in a preheated 350° oven until eggs are set, 15 to 20 minutes.
Combine flour, cocoa, baking powder, soda, salt and cinnamon. Cream butter, sugar and eggs. Stir in vanilla, orange rind and zucchini. Add dry ingredients and milk. Stir in nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour. Cool in pan for 15 minutes. Turn onto cake rack and cool completely before removing pan. Prepare a glaze by mixing 2 cups confectioners sugar, 3 tablespoons milk and 1 teaspoon vanilla. Drizzle over cool cake.
Stir all ingredients together in medium saucepan and bring to boil, stirring constantly until thickened. It will thicken more as it cools. Serve warm over ice cream. Can be stored in refrigerator and microwaved to reheat.
Blend cream cheese and butter. Add sugar; beat until fluffy. Add egg, flour and vanilla and blend well. Set aside.
Rub ham with mustard. Slash or score fat edges of ham about every inch. Stick whole cloves into fat of ham. Place ham in shallow baking dish. Mix pineapple juice and brown sugar; pour over ham. Bake at 350° for two hours. After one hour, turn ham over, place pineapple slices on ham. Baste frequently with pineapple juice.
Combine ground beef, rice, onion and salt and form into meat balls. Mix soup, water and Worcestershire sauce. Pour over meat balls. Bake at 350° for 1 hour.
Cook pasta, drain and set aside. In a large saucepan, cook garlic in oil for 1 minute. Add zucchini and peppers. Cook 4 minutes or until tender. Stir in parsley, salt and pepper to taste. Toss drained pasta with veggies. Sprinkle Parmesan cheese.
Mix all ingredients with 2 cups of water and bring to a boil. Add 2 more cups of water and simmer for 3 1/2 hours. Mash with potato masher as it cooks.
Mix and pat in 15 1/2 x 10 1/2 x-inch jelly roll pan. Bake at 350° for 10 to 15 minutes. Cool.
Melt margarine and chocolate chips in microwave. Stir in peanut butter and powdered sugar. Pour into greased 9 x 13-inch dish. Chill and cut into squares. Makes 70 squares.
In medium saucepan, heat jello and pineapple until jello dissolves. Let cool. Add buttermilk and Cool Whip, folding it in. Pour into serving dish. Refrigerate until thickened.
Place roast in a large Dutch oven, add water to cover. Cover and simmer 1 hour. Uncover and cook an additional hour. Remove and discard fat and bone from roast. Chop meat and set meat aside. Combine beef broth and remaining ingredients in Dutch oven, bring to a boil. Stir in meat, reduce heat and cook 1 to 1 1/2 hours. Serves 6.
About 8 1/2 hours before serving: In 5-quart slow cooker, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, salt, dry mustard and Worcestershire. Cover and cook on high at 300° for 8 hours. With wire whisk, stir mixture until meat is shredded. To serve, line 6-inch long rolls with leaves of lettuce. Fill with beef mixture; sprinkle with chopped tomato. Makes 12 sandwiches.
Place vegetables in a greased 13 x 9 x 2 baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover with foil and bake at 375° for 40 to 50 minutes or until vegetables are tender. Yield: 8 servings.
In a large pot, brown chuck and onions. Drain grease. Add 8 cups of water, bouillon cubes and potatoes. Bring to a boil. Cook over medium heat until potatoes are almost done. Add mixed vegetables. Cook for 10 more minutes and add peas. Simmer 10 minutes. If too thick, add a little more water. Serve with bread.
Blend margarine, sugar and eggs. Add vinegar, vanilla and coconut. Mix well. Turn into pie shell. Bake at 325° for 1 hour.
A bucket filled with salt walter. Pull back corn husks; remove the silk and replace the husks. Tie each with kitchen string and soak in the salt water 15 minutes. Place corn ears directly on the grill. Cook until husks are brown, about 20 minutes for a large ear. Test by pricking a kernel; the juice should be clear (not milky). Do not overcook. Slather with butter and salt.
Dissolve lemon jello and cinnamon candies in boiling water. Stir in applesauce, lemon juice and dash of salt. Chill until partially set. Add nuts. Pour into 8 x 8 x 2-inch pan. Blend cream cheese, milk and salad dressing. Spoon atop. Swirl through salad to marble. Chill firm. Cut in 9 squares.
Cook all ingredients, except evaporated milk, until potatoes are tender. Sorta mash them a little. Add pepper and evaporated milk; heat thoroughly.
Prepare pasta according to package directions. Drain and allow to cool. Cut meats and cheeses into bite-size pieces. Combine with cooled pasta and mix thoroughly. Add olives and dressing to taste. Refrigerate for 2 hours. Serve on a bed of lettuce and garnish with tomato halves.
Combine the vinegar and 1 cup of the berries in a medium sized saucepan. Bring to a boil, then lower heat and simmer for 2 minutes. Stir in honey and remove from heat. Pour the berry mixture through a fine mesh strainer into a large measuring cup. Don't squeeze or press the berries. Discard berries. Divide the remaining 1 cup of berries between two decorative clean 16 ounce bottles or four 8 ounce bottles. Place 4 cloves and one 4 to 6-inch cinnamon stick in each 16 ounce bottle or half of each in 8 ounce bottles. Pour warm vinegar into bottles within 1-inch of top. Needs a minimum of one week to mellow.
Brown meat in frying pan. Add flour. Blend well. Add water. Stir until thickened. Add sour cream and onion soup mix. Blend well with meat. Simmer for 5 minutes.
Dissolve yeast in lukewarm water. Pour yeast and milk in bowl. Cool milk until slightly warm. Add sugar, salt and shortening and stir in flour. Knead until smooth. Cover and let rise for 2 hours. Mash down and repeat kneading process. Make rolls. Let rise again.
Put first 4 ingredients into a 4-quart saucepan and stir to dissolve sugar. Bring to a boil on high. Put candy thermometer into mixture, reduce temperature to medium-high and cook until 300° registers on the thermometer. Remove from heat; add flavoring and food color. Stir to distribute color.* Have prepared a jelly roll type pan (with sides). Pour onto powdered sugar that has been sifted over the bottom of pan. Allow to cool slightly and, with scissors, cut pieces into a bowl of powdered sugar. When cool, remove excess sugar from candy and store.
Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink. Reduce heat. Add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice.
Grease pan. Layer with pecans, then small can of coconut. Blend cake mix by the box directions. Pour into pan. In a bowl, mix powdered sugar, cream cheese and butter. Drop spoonfuls of cream cheese mixture onto the cake mix. Bake at 350° until cake is done.
Heat oven to 350°. Cut turkey into cubes. Heat oil in Dutch oven over medium-high heat. Place turkey, potatoes (scrub well and leave skins on), carrots, onion and garlic powder in pan. Cook and stir frequently until turkey is no longer pink. Sprinkle flour over turkey mixture. Stir 1 minute. Stir in chicken broth, wine, thyme and pepper; bring to a boil. Add mushrooms. Bake, covered, at 350° for 25 minutes, or until vegetables are tender. Add chopped parsley and serve. Serves 6 to 8.
Mix sugar and flour together. Beat eggs lightly with cream, lemon juice and vanilla. Add this to the sugar and flour. Add melted margarine and mix well. Put in unbaked pie shell and bake at 325° for 45 minutes or until done.
Preheat oven to 350°. In large bowl with electric mixer at medium speed, beat peanut butter and butter approximately 1 minute until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup milk and chocolate chips.
Cook macaroni about 20 minutes. Drain. Cool with cold water. Let set until cool. Add other ingredients. Chill.
Beat eggs, sugar and margarine. Add flour, milk, vanilla and coconut. Pour into greased pie pan. Bake at 375° for 30 minutes.
Mix all ingredients together until blended well. Makes 1 loaf. Bake at 350° for about 45 minutes.
Combine all ingredients and form into meatballs. Bake 25 to 30 minutes at 350°.
Drain artichokes; separate and mash. Mix all ingredients together and bake at 325° for 20 to 30 minutes. Serve with Triscuits or your favorite crackers.
Mix and boil for 5 minutes the vinegar, water, sugar or sweetener, mustard seed and salt.
Cut top off of green peppers and remove seeds. Set aside. Mix ground beef, tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into peppers. Place on roasting rack.
Combine egg yolks, mayonnaise, milk, vinegar, mustard and pepper; add cheese and olives. Blend. Place approximately 1 tablespoon of the mixture into each egg white half. Sprinkle with paprika. Yield: 12 deviled egg halves.
Heat mustard, Worcestershire sauce and margarine until melted. Add poppy seed. Slice rolls in half horizontally. Brush both sides of rolls with sauce; layer ham and cheese on bottom part of rolls. Top with other bread section. Return to foil pans. Cut individual rolls. Cover and cook for 20 minutes at 350°. Yields 48 servings.
Preheat oven to 350°. In 15-inch by 10-inch by 2-inch baking pan melt butter in oven. Remove. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Bake 20-25 minutes, stirring every 10 minutes. Spread on absorbent paper to cool. Serve immediately or store in air-tight container.
In a large bowl, combine all ingredients; mix well. Cover and chill. Refrigerate leftovers.
In medium bowl, beat first 4 ingredients with a spoon. Stir in dry ingredients. Spoon into paper lined muffin cups. Bake at 400° for 18 to 20 minutes.
Spread dough on cookie sheet, pinching edges together. Bake 8 minutes until lightly browned. Cool.
Crush graham crackers. Combine powdered sugar and butter. Add to graham crackers. Add peanut butter. Press into a 9 x 13-inch pan. Melt chocolate chips and pour over top. Refrigerate until almost completely cooled and cut into bars so chocolate does crack up.
Pare carrots and cut in julienne strips. Cook in bouillon, covered 10 minutes. Melt butter; add onions and cook, covered 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling. Add carrots and stock; simmer uncovered 10 minutes. Add pinch of sugar. Serves 6.
Mix pudding mix, sugars and cinnamon in small bowl. Place frozen rolls in well-greased Bundt pan. Sprinkle mixture over rolls. Pour melted margarine over rolls. Sprinkle with nuts. Cover with cloth and let set overnight to rise. Heat in 350° oven for 30 minutes. Let cool 10 minutes and then turn over onto a serving plate.
Soak venison in strong vinegar for about 2 hours; remove, pat dry with paper towels and tenderize by pounding with a meat mallet. Set aside. Combine flour, salt and pepper; combine eggs and milk. Combine bread crumbs and paprika. Dredge cutlets in flour mixture. Dip into egg mixture and coat with bread crumb mixture. Saute in hot oil for 2 1/2 to 3 minutes per side. Yield: about 6 servings.
Sift flour, baking soda, salt and sugar into mixing bowl. Combine eggs, buttermilk and melted butter. Stir into flour mixture just to moisten flour. Do not overmix. The batter will have a few lumps. Dip batter with a 1/4-cup measure to get pancakes of uniform size.
Bake cake as directed. Remove from oven and while hot, poke 12 to 15 holes through cake with knife. Pour entire can of sweetened condensed milk over top of cake; pour entire jar of caramel topping over cake. Place in fridge to cool. Spread with Cool Whip. Sprinkle top with chocolate shavings or chopped nuts.
Baking Temperature: 350°. Baking Time: 4 to 5 hours.
Turn iron griddle on to high to medium heat. Thoroughly mix together the dry ingredients (flour, salt and baking powder) and cut in shortening. Slowly add hot water and blend together ingredients with other hand.
Cream butter and sugar. Add eggs. In small bowl, sift flour, baking soda and baking powder. Add to egg mixture, then add sour cream, rind and orange juice. Drop onto a greased cookie sheet and bake at 350° to 370° for 10 to 12 minutes. This makes about 100 small cookies. Ice with icing.
Mix first 3 ingredients in bowl. Add flour a little at a time and add remaining ingredients. Stir until well mixed. Pour into greased tube pan. Bake at 325° for 1 hour; cool in pan until firm, about 30 minutes. Turn out, leaving pan over released cake an additional 30 minutes. Glaze with Glaze For Fresh Apple Cake.
Combine sugar, margarine and milk; bring to boil. Boil for 5 minutes. Remove. Add chocolate, vanilla and Marshmallow Creme; beat. Add nuts. Pour into a 13 x 9-inch pan.
Mix the first 4 ingredients. Set aside one cup crumbs. Add remaining ingredients. Mix and pour into long pan. Put crumbs on top. Bake at 350° for about 30 minutes.
In a large bowl, combine all ingredients except lettuce; toss gently. Serve on lettuce lined plates.
Brown chops in skillet; season with salt and pepper. Combine catsup, water and brown sugar and pour over chops. Cover tightly and cook slowly on top of stove or in oven at 350° for about 45 minutes or until meat is done. Makes 6 servings.
Mix Jell-O and water (hot). Break cream cheese in small pieces and add to mixture. Beat until cheese is in very small pieces. Add pineapple and pecans; pour in bowl and chill until set.
Wash and slice apples; add cider and cook until soft, then press through a sieve. Boil the strained pulp until it is thick enough to heap on a spoon, then add sugar mixed with spices and continue boiling until so thick that no liquid runs from the butter when tested on a cold plate. Pour while hot into hot jars and seal. Process 10 minutes in hot water bath.
Prepare grill or broiler. Combine crushed peppercorns and rosemary in a bowl. Press pepper mixture into both sides of steaks. Grill or broil 4 minutes per side for medium done meat.
Mix margarine, cream cheese, egg and vanilla with mixer for 1/2 minute. Add cake mix and mix by hand. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Do not overbake.
Soak currants in bourbon. Beat butter, sugar and eggs for 5 minutes. Mix dry ingredients and add to butter. Mix alternately with buttermilk. Stir in currants, bourbon and finely chopped pecans. Bake in greased and floured tube pan 1 hour and 15 minutes at 325°. Cool and glaze.
Melt margarine, water and cocoa; bring to a boil. Pour over dry ingredients: flour, sugar, baking soda and salt. Stir together. Add buttermilk, eggs and vanilla. Grease and flour 15 1/2 x 10 1/2-inch jelly roll pan. Bake 15 to 20 minutes at 350°.
In saucepan, melt butter; add salt, pepper and flour. Gradually add milk, stirring constantly, until thick and bubbly. Add cream cheese and melt. Stir until smooth. Place cooked broccoli in casserole dish. Pour sauce over top. Sprinkle with cheese and onions. Cook at 350° for 20 minutes.
In a 2-quart saucepan, melt butter, chocolate chips and peanut butter. Pour Crispix into a large bowl. Slowly pour chocolate mixture over Crispix. (It will look horrible!) Gently fold mixture over until all Crispix are covered. Take a medium white kitchen trash bag and pour 1/2 pound powdered sugar into the bottom. Pour the bowl of chocolate covered cereal on top of the sugar. Cover with the rest of the sugar. Tie top of bag with a twist tie and gently shake the bag. Each Crispix will be covered with sugar. After cooling, place in airtight container.
In a mixing bowl combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 for topping. Add baking powder, milk and egg yolks to remaining mixture and mix well. Beat egg whites until soft peaks; fold into batter.
First you put the mix into the bowl. Then you put the water in. Turn the stove to 300 degrees for twenty minutes. Stir the mix and water with a spoon for two minutes. Then you put the mix into a long pan and put it in the refrigearator for a hour. Take the pan out and get the cookie cutters. Cut shapes out of the Jello. You can eat them now.
Combine oil, white sugar, eggs and vanilla. Add flour, salt and soda. Fold in nuts and apples. Pour into greased and floured tube pan. Bake for 1 hour at 350°. While the cake is baking, combine brown sugar, milk and margarine. Cook in saucepan on medium for about 3 minutes. When cake is done and still hot, pour the mixture over it. Leave in pan for 2 hours.
Preheat oven to 450°. In a large plastic bag or bowl, add ingredients until potatoes are well coated. Empty potatoes into shallow baking dish or roasting pan. Bake, stirring once in a while, for 40 minutes, or until potatoes are tender and golden brown. Garnish with chopped parsley.
Mix oatmeal with sugar, flour and salt. Add melted butter and mix well. Dissolve soda in boiling water and add to mixture. Form dough into roll and chill thoroughly (butter or margarine carton can be used). Slice very thin and bake in moderate oven (350°) for 5 to 10 minutes, until slightly brown and crisp.
Bake cake according to directions in a greased 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Cool cake in pan.
Pound chicken with mallet between sheets of wax paper as thin as possible without mashing. Place in flat dish and cover with clam juice. Refrigerate 24 hours (turning occasionally). Combine cracker crumbs and almond mixture. Combine egg and water. Dip breasts in egg mixture, then cracker crumb-ground almond mixture. Brown in heavy skillet or electric frypan until golden on both sides. Serve with lemon wedges and parsley. Serves 4.
In small saucepan, heat margarine and oil together until bubbly and mixture is hot; add garlic and saute until golden brown, about 1 minute. Preheat oven to 350°. Press bread dough into a 17 x 10-inch rectangle. Using pastry brush, brush dough with half of the garlic mixture. Arrange Provolone cheese over dough. Top with sausage, then sprinkle with Mozzarella cheese. Firmly press cheeses and sausage into dough. Starting from wide end, roll dough jelly roll fashion to enclose filling. Pinch each narrow end to seal and tuck ends underneath loaf. Transfer loaf, seam side down, to nonstick baking pan. Using pastry brush, brush remaining garlic mixture over bread. Bake for 30 to 35 minutes (until golden brown). If bread is browning too quickly, cover with foil. Transfer bread to wire rack and let cool 15 minutes before serving. Cut into 16 equal slices.
Combine honey, milk and butter in a saucepan and cook over low heat, stirring constantly until blended. Beat in remaining ingredients. Pour into greased loaf pan and bake at 350° for 1 hour. Cool in pan 15 minutes before removing.
Mix ingredients well; chill. Serve with apples, strawberries or other fresh fruits.
Mix all ingredients together. Freeze in an 8-cup mold or in individual molds.
Combine all ingredients and mix thoroughly. Place in loaf pan and bake 45 minutes at 350°.