HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly the butter, cream and flour; cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured, cloth covered board. Keep remaining dough refrigerated until ready to roll. Cut into 1 1/2-inch circles. Transfer rounds with spatula to piece of waxed paper that is heavily coated with sugar. Turn each round so that both sides are coated with sugar. Place on ungreased cookie sheet. Prick with fork about 4 times. Bake for 7 to 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with Creamy Filling.
Melt margarine and place into baking dish. Place blueberries on top of margarine. Mix remaining ingredients together and pour on top of berries. I like to add a little extra margarine on top of mix. Place into heated oven at 325° and bake for about 45 minutes to 1 hour. Do not cover when baking. Be sure dish is large enough so the cobbler will not bubble over into oven.
Saute peppers and onions in oil in a large skillet. Stir in chili powder, salt and pepper and corn. Add tomatoes and simmer 5 minutes. Add bouillon; bring to boil. Simmer to reduce to your taste. Serve over rice.
Preheat oven to 350°. Blend softened cream cheese and 2 tablespoons margarine until smooth. Add chicken, salt, pepper, milk, chives or onion and pimento. Mix well. Separate rolls into 4 rectangles, seal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull the 4 corners of dough to center of mixture. Seal opening. Brush tops with remaining 1 tablespoon margarine. Dip in crushed croutons. (Coat all sides and bottom with crushed croutons.) Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown. Serves 4.
Crust: Unroll and press dough onto ungreased cookie sheet. Bake for 10 to 15 minutes until nicely brown. Cool.
Layer bread and cheese in greased casserole. Put tomatoes, bacon and mushrooms on top. Mix eggs, milk, mustard, salt, pepper and onion powder. Pour over casserole. Chill 24 hours. Cover with tent of aluminum foil. Bake at 375° for 1 hour.
Microwave cubed Velveeta and salsa in a 1 1/2-quart microwave-safe bowl on High for 5 minutes or until cheese is melted. Serve with tortilla chips.
Press sugar, butter and crackers into 9 x 13-inch pan. Mix ice cream, pudding and milk. Pour into pan over crackers. Pour large Cool Whip over ice cream mix. Top with crushed crackers. Chill and serve.
Brown first 3 ingredients and drain. Add next 4 ingredients. Simmer 30 to 45 minutes and add cheese. Stir until melted. Serve in a chafing dish with Mexican (tostados) chips.
Cook first 3 ingredients on low heat until thickened. Put aside. Cream the cream cheese with 1/2 cup sugar, vanilla, salt and eggs (add one at a time). When creamed together, add milk, beating slowly. Once mixed in, add pineapple mixture and mix by hand. Then add to crust and bake at 425° for 10 minutes, then at 350° for 50 minutes or until top is nice and brown.
Cook broccoli and drain well. Place broccoli on flat 8 1/2 x 11 1/2 x 1 1/2-inch Pyrex dish. Mix all other ingredients except crackers and pour over broccoli. Mix well. Melt 1 stick margarine. Mix in cracker crumbs and sprinkle atop casserole. Bake for 30 minutes on 350° until hot and bubbly.
Mix first three ingredients: sweet potatoes, margarine and sugar. Then beat in eggs and milk. Pour into a 1 1/2 to 2-quart casserole.
Beat first 5 ingredients at medium speed for 2 minutes and pour into greased pie plate. Place sliced peaches on top. Cream together in a small bowl for 2 minutes, cream cheese, peach juice and 1/2 cup sugar. Spoon over peaches, leaving 1-inch bare outside edge. Combine 1 tablespoon sugar and cinnamon and sprinkle over top. Bake at 350° for 30 to 35 minutes until crust is golden brown. Topping will be soft until cool. Store any leftovers in refrigerator.
Lay shrimp in pan. Pour butter over and squeeze lemon juice over. Preheat oven to 425°. Bake shrimp for 2 minutes. Turn over; add slices of lemon with rind and bake for another 2 minutes.
In baking dish, combine rice, chicken, soup and water. Bake at 350° for 1 hour, or until chicken is no longer pink and juices run clear. Serves 4 to 6.
In a bowl, blend together 1 cup of the flour, the butter and 1/4 cup of the confectioners sugar until the mixture resembles meal. Pat the mixture into an 8-inch square baking pan and bake it in the middle of a preheated 350° oven for 12 to 15 minutes or until it is a pale golden.
Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until stiff and glossy enough to stand in peaks. Sift remaining sugar, flour, soda and salt into another bowl. Pour in oil and half the buttermilk. Beat 1 minute at medium speed. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks and chocolate. Beat 1 minute more. Fold meringue into batter by cutting down gently through batter, across the bottom, up and over, turning bowl often. Pour into greased and floured cake pans. Bake 30 to 35 minutes at 350°.
Melt butter in saucepan over low heat. Add flour; blend. Add milk, stirring constantly. Cook until thick and smooth. Add salt and pepper. Cover and cook 5 to 8 minutes. Makes 1 cup sauce.
Brown hamburger and sausage in pan; drain. Melt cheese in double boiler . Mix cheese, hamburger and sausage together. Add onion, peppers and tomato; stir until smooth. Serve warm with Doritos chips.
Grind all meat. Chop chestnuts and mushrooms. Mix meat, chestnuts, mushrooms, salt and pepper in a large bowl. Fry cabbage, carrots and green onions for about 3 minutes. Remove and mix with meat mixture. Place a tablespoon of meat mixture on each lumpia wrapper and roll. Deep fry on medium heat, turning constantly, until golden brown. Drain on rack. Serve.
Cream together margarine, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix with creamed mixture. Add chocolate chips, Hershey bar and nuts. Bake on ungreased cookie sheet. Make golf-ball size cookies. Place 2 inches apart. Bake at 375° for 6 minutes. Makes 112 cookies.
Preheat oven to 325 degrees. Lightly grease a large cookie sheet. In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat well. Heat the cherry juice and stir the baking soda into it. Mixture will foam. Add to the creamed mixture and mix. In medium bowl, combine flour, cinnamon, cloves and pecan meal. Stir to mix. Add to the creamed mixture and mix well. Stir in the pecans, dates, and cherries. Drop from a teaspoon onto cookie sheet. Bake for 8 to 10 minutes or until the cookies are lightly browned. Makes about 6 dozen.
Brown beef and onion. Cook noodles and drain. Combine beef with noodles and both cans of soup. Cut cheese into squares and stir into mixture. Bake at 350° for 30 minutes.
In a large bowl combine all ingredients, blending thoroughly. Let mixture stand for 20 minutes to allow flavors to blend.
Soften butter and cream cheese to room temperature. Blend thoroughly and add flour to make soft dough. Chill in refrigerator 1/2 hour. Roll out 1/3 of dough at one time. Cut into 2-inch squares and put a "spot" of jelly on each square. Fold over four corners to seal.
Melt margarine in Dutch oven over medium heat. Add onion and garlic; cook until transparent. Add celery, bouillon, potatoes, tomatoes, corn, carrots, salt, thyme and celery seed. Bring to a boil over medium heat. Cover and simmer 30 minutes or until vegetables are tender. Stir together cornstarch and water until smooth. Add to soup. Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Cream margarine and sugar together. Mix cheese and flour into creamed mixture. In a buttered casserole, put one can of pie apples. Pour combined mixture on top of apples and spread to cover apples. Bake at 350° for 30 to 45 minutes. Use either a one or one and a half quart dish.
Boil Jell-O, sugar and water to dissolve. Remove from heat. Stir in the apricot baby food and pineapple. Cool. Fold in Eagle Brand milk and cream cheese. Chill until firm.
In saucepan, brown baking hens 2 minutes in olive oil with onion and garlic. Add pureed tomatoes and all seasoning except sugar. Place large pepper (whole) in sauce and let cook for 1 hour or more. Do not let pepper break. Add mushrooms and sugar; cook for another 20 minutes. Remove pepper from sauce. Soak eggplant in cold water several times; drain and squeeze dry. Heat oil and put eggplant in mixture of egg, milk, salt, pepper, cheese and then in flour and bread crumbs mixture. Fry lightly on both sides and place on platter. In baking dish, add layers of rigatoni macaroni, sauce, eggplant and cheese. Bake in 325° oven for 3/4 hour. Only use half of the cheese in egg mixture and half when making layers. You may top this with Mozzarella cheese before baking. Baking hen is served as a side dish or deboned and placed in baking dish with layers of eggplant and macaroni.
Wash, pare and dice rutabagas in tiny squares. Add salt, pepper, onion and enough water to cover. Boil 25 to 30 minutes. Drain water. Sprinkle with sugar and paprika. Add butter and parsley. Steam 10 to 15 minutes. Serves 4 to 6.
Place cream cheese in medium-size microwave-safe bowl. Microwave at Medium power until softened for 1 to 2 minutes, stirring once. Shred crabmeat; stir into cream cheese with remaining ingredients. Microwave on Medium until dip is heated through, 4 to 7 minutes. Serve hot with crackers or party rye bread slices. Makes 2 cups.
Preheat oven to 350°. Grease 9-inch pie plate or 13 x 9 x 2-inch rectangular baking pan; set aside. In 10-inch skillet over medium flame, cook tomatoes, onions, mushrooms and peppers. Stir in spaghetti sauce; set aside. In large bowl, combine 1/4 cup of Parmesan cheese, 1 egg and margarine. Add hot spaghetti; toss to mix well. Spread spaghetti mixture on bottom and up side of prepared pie plate, making 1/2-inch rim. In small bowl, combine Ricotta, parsley, remaining egg and remaining 1/4 cup Parmesan cheese. Spread mixture over bottom of crust. Top with vegetable mixture. Bake 30 minutes. Sprinkle with Mozzarella cheese. Bake 5 minutes more or until cheese melts. Let stand 5 minutes. Cut into wedges.
Break spaghetti into 1-inch pieces. Cook and then drain. Don't overcook. Remember, you will be baking in oven for additional cooking time. Saute mushrooms in butter then remove the skin and bones from the cooked chicken breasts. Next, cut chicken into large bite-sized pieces and mix with the sauteed mushrooms and mix with the remaining ingredients, EXCEPT PARMESAN.
Preheat oven to 300°. Boil sweet potatoes 20 minutes or longer until done. Place them in a large mixing bowl and add butter, sugar and eggs. Beat slowly. Add milk and extracts; stir until firm and pour in 3 (9-inch) pastry shells. Bake 30 minutes. (You can use 2 deep dish pie shells.)
Beat cream cheese, 1/3 c. sugar, 1 egg, 1 tsp. vanilla and salt in small mixing bowl until thick & creamy; Set aside. Beat remaining eggs until just blended; Add remaining sugar, vanilla, and corn syrup. Spread cream cheese mixture in bottom of pie shell. Sprinkle w/pecans; Gently pour corn syrup mixture over pecans. Bake in 375° gas oven 35 to 40 minutes or until center is firm to touch. Cream cheese will rise under pecans as it cooks.
Peel eggplant, if you wish. Cut in 1/2-inch slices. In shallow pan, beat eggs slightly. In another pan, combine cheese, bread crumbs, parsley, salt and pepper. Dust each eggplant slice with flour. Dip in eggs to coat all over and dredge in crumb mixture, shaking off excess. Pour 2 tablespoons of butter in each of 2 jelly roll pans; tip to coat evenly. Arrange eggplant slices in butter. Bake, uncovered, in a 400° oven for 25 minutes, turning once to brown. Makes 6 servings.
Heat milk, sugar and Crisco and stir to melt Crisco. Cool to 105° to 110°. Add 1 package yeast and stir to dissolve (about 5 minutes). Add enough flour to make a thin batter (about 2 cups). Cover and let stand in a warm place for 2 hours. Add salt, baking powder, soda and enough flour to make dough not sticky, but the right consistency to knead (about 4 cups). It is not necessary to knead this dough, but beat it while adding the flour. Place dough in refrigerator, covered, overnight. Roll out on floured board or wax paper. Cut rounds with biscuit cutter, dip in melted butter, fold over and place on cookie sheet. Cover and let rise 2 1/2 hours. Bake at 400° for 10 to 12 minutes. Makes about 60 rolls.
Place all ingredients in food processor or blender and process until smooth. Place container in freezer 1 to 2 hours. Scrape sides of container; process until smooth and frothy. Garnish as desired. Serve immediately. Makes 2 servings.
Mix first 5 ingredients and cook on medium until hard boil. Test in cold water for hard ball. Remove from heat immediately and add peanut butter. (For chocolate fudge, add 3 tablespoons cocoa.) Beat a while; it doesn't take long before it's too hard to spread. Have greased dish ready.
Cook sausage in 12-inch skillet over medium heat until lightly browned, about 4 minutes. Add onions and garlic; cook until sausage is no longer pink. Pour off fat. Add tomatoes, beans, picante sauce, basil and oregano. Bring to a boil. Reduce heat and simmer 15 minutes. Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened. Sprinkle with cheese and serve with additional picante sauce. Makes about eight 1/2 cups.
Layer lettuce in bottom of bowl. Layer remaining ingredients, layering bacon bits on top of salad.
Place 1 cup lime sherbet and limeade in blender container; cover. Blend until well combined. Add milk; blend. Pour into glasses. Top with a scoop of sherbet.
Mix dry ingredients together, then add milk and the beaten egg yolks and cook until thick. Then add butter and vanilla. Then pour into the already baked pie shell. (Stir constantly while cooking.)
Cover raisins with boiling water and cook 5 minutes; drain, reserving juice. Cream shortening and sugar thoroughly. Add eggs; beat until smooth. Sift flour, salt, soda and spices. Mix with oatmeal. Add to first mixture alternately with raisin liquid. Add fruit and nuts.
Measure flour; add baking powder, sugar and salt. Sift again. Combine egg and milk and add all at once to flour mixture. Add shortening. Stir until dry ingredients are dampened (batter will be lumpy). Add cheese. Spoon into greased muffin pans, filling each 2/3 full. Bake at 400° for 25 minutes. Makes 12 muffins.
Cook sugar, butter, cocoa, milk and vanilla over high heat. After coming to a full boil, cook for 1 1/2 minutes. Add oats and peanut butter. Drop by spoonfuls on wax paper.
Place fish in bottom of microwavable casserole dish; layer the spinach on top. Layer sliced or shredded Muenster on top. Cover lightly. Microwave on High until fish is done (flaky), approximately 7 minutes for fresh fish and approximately 12 minutes for frozen fish. You may alter this recipe to suit your taste!
Cook squash, onion and carrots for 5 minutes. Melt oleo and mix with stuffing mix. Combine all other ingredients and alternate the squash mixture with the stuffing mix. End with stuffing. Bake at 350° for about 30 minutes.
In a pie pan, cover bottom with the sliced Twinkies. Spread strawberry pie filling over the Twinkies. Mix together the sliced bananas and crushed pineapple in a separate bowl; the pineapple juice prevents the bananas from turning brown. Spread this mixture over the strawberry pie filling. Next, spread Cool Whip over the bananas. Use a potato peeler to shave the chocolate bar on top of the Cool Whip. Also, decorate with the nuts and cherries. Cool in refrigerator at least 30 minutes.
Mix graham crackers and butter and set aside. Mix Dream Whip according to directions on box. Add cream cheese and sugar; mix on high.
Mix cocoa, sugar, and flour. Add well beaten eggs, beat well. Add milk and margarine. Pour in greased pan using margarine. Bake at 350 degrees, stirring 2 or 3 times while cooking, approximately 35 minutes. I not smooth, I beat with hand mixer.
Mix squash and all other ingredients together. Pour into a greased baking dish. Bake in preheated 375° oven for 40 minutes.
Mix all ingredients in saucepan. Let simmer 10 to 15 minutes.
Combine all ingredients except peaches and margarine in a baking dish. Pour peaches on top of mixture, then slice butter on top of peaches. Bake at 350° for about 25 minutes.
Make a graham cracker crust and press into 10-inch spring-form pan (halfway up sides). Mix with electric mixer cream and Ricotta cheeses, add sugar gradually. Beat in eggs, one at a time. Add flour, then cornstarch. Mix well. Add 1 at a time vanilla, lemon and butter. Mix well until smooth and creamy. Fold in sour cream by hand. Pour into pan. Bake at 325° for 1 hour (lightly browned). Shut off heat and leave in oven 2 more hours. Leave covered in fridge (in pan). Take off sides and serve (16 to 18 pieces).
Cook broccoli according to package directions. Drain. In saucepan, melt 1 stick margarine and Velveeta. Mix with broccoli and pour into baking dish. Melt remaining stick of margarine and then add corn flake crumbs. Sprinkle on top of broccoli/cheese mix. Bake at 400° for 20 to 25 minutes or until bubbly.
Mix together all ingredients except cheese. Place in a lightly greased casserole dish. Bake at 350°, uncovered, for 30 minutes. Sprinkle cheese over top and return to oven for 15 minutes or until center is firm.
Grease 13 x 9-inch pan. Microwave margarine or spread in large microwavable bowl on High 45 seconds or until melted. Add marshmallows, toss to coat with margarine or spread. Microwave on High 1 1/2 minutes or until smooth when stirred, 45 seconds. Stir in peanut butter. Add cereal quickly. Mix lightly until coated. Makes 24.
Stir together all ingredients. Pour over steak that has been cut into 1-inch cubes. Marinate in refrigerator overnight. Drain. Cook by stir-frying. Do not overcook.
Combine all ingredients in a crock-pot. Cook on low heat for 8 to 10 hours. Remove lemon slices and cinnamon stick.
Scald milk. Stir in sugar, salt and liquid fat. Cool to lukewarm. Measure into bowl the warm water. Sprinkle in yeast. Stir until dissolved. Add egg, beaten, then sifted flour. Beat. Knead. Place in a greased bowl. Cover with wax paper or foil. Let double size. Punch down. Place in refrigerator. Remove later. Rise. Roll out. Cut into shapes. Bake 20 to 25 minutes in 425° oven.
Combine all ingredients, except fruit. Blend well. Fold in fruit and nuts. Bake in tube pan or 13 x 9-inch pan at 350° for 60 to 80 minutes. Tastes better on the second day.
Mix cake mix, 1 egg and margarine. Add a few drops of water, if needed. Press into 13 x 9-inch pan. Mix powdered sugar, 2 eggs and cream cheese. Pour over crust. Bake at 350° for 45 minutes. Sprinkle with powdered sugar. Cool; cut into squares.
About 15 minutes before serving, preheat broiler if manufacturer directs. Cut out stem of each tomato and then cut each tomato horizontally in half. Place halves, cut sides up, on rack in broiling pan. Brush with oil. Sprinkle with salt, pepper and basil leaves. About 5 to 7 inches from source of heat, broil tomato halves until tomatoes are heated through, about 10 minutes. Makes 4 servings, about 50 calories per serving.
Slowly heat corn syrup and brown sugar. Heat until brown sugar dissolves. Remove from heat. Add maple flavoring to taste and 2 tablespoons butter.
With scissors, snip spinach coarsely into a salad bowl. Cook diced bacon in a skillet over moderately high heat (about 325°) until crisp. Reduce heat to moderate (about 250°). Add sugar, green onions, salt, vinegar, mustard and paprika. Bring to the boiling point and remove from heat. Just before serving, pour the hot dressing over the spinach and toss lightly until leaves are coated. Serves 4.
In large saucepan, heat oil (or spray with Pam before heating) and saute meat. Add onion, peppers, chilies, garlic, spices and salt. Add chocolate, tomato paste, whole tomatoes, beer and 1/2 cup water. Add beans. Bring to boil, lower heat. Cook 1 hour, uncovered.
In a blender or bowl mix together powdered sugar and eggs. In a double boiler melt and blend well the chocolate chips and margarine. Add this to the sugar/egg mixture. Add nuts. Pour into sprayed 9 x 11 inch glass dish. Refrigerate for 4 hours. Cut into squares and enjoy.
Bring to a boil 5 cups water and salt. Combine corn meal and 2 cups cold water. Stir into boiling water. Cook for 30 minutes on low heat, stirring frequently. Serve hot with milk and sugar or pour into loaf pan to cool and set. Slice, dust with flour, if desired, and fry in well-greased skillet.
Bring sugar and cream of tartar and water to rolling boil. Add crackers and boil 2 minutes. Do not stir; add spice. Put pie in unbaked pie shell and bake until brown.
Cook milk and sugar until soft ball forms in a cup of cold water. Remove the mixture from stove. Add margarine and vanilla to the sugar and milk mixture. Stir until the margarine melts. Add pecans. Beat until cooled and the mixture loses its shine. Drop by spoonfuls on to tin foil. Let the pralines cool completely before serving.
Preheat oven to 425°. Prepare pastry (Pillsbury Ready Crust). Sprinkle bacon, cheese and onion in pie plate. Slightly beat eggs. Beat in remaining ingredients. Pour cream mixture into pie plate. Bake for 15 minutes at 425°. Bake for 30 minutes longer at 300° or until knife comes clean when inserted 1-inch from edge. Let stand for 10 minutes before cutting.
Mix cherry pie filling, 1 can Eagle Brand milk, Cool Whip and nuts. Refrigerate at least 1 hour before serving.
Mix ingredients in large casserole dish. Bake 35 minutes. Sprinkle onion rings on top just before baking time is up.
Drain all canned ingredients and the pimientos. Mix all together. Place in tightly covered container. Refrigerate overnight. Serve cold. Makes large bowl.
If cookies dry out or harden, put a piece of bread in the cookie tin with the cookies to freshen them. Works great! Replace bread as needed.
Tip: Marinate the shrimp in 2 tablespoons of lemon juice and 3 tablespoons oil for 30 minutes before assembling.
Cream butter and sugar. Add eggs, flour, flavoring, meal and milk. Pour into unbaked pie shell. Bake for 45 minutes at 350°.
Cream butter and sugar. Add egg yolks. Sift flour 3 times with salt. Add alternately with sour cream to which soda has been added. Fold in stiffly beaten egg whites and flavorings. Put batter in greased and lightly floured tube pan and bake at 300° for 1 1/2 hours.
Grease crockpot with 2 tbsp shortening. Cook macaroni according to package directions and drain. Combine with evaporated milk, milk, eggs, shredded cheese, margarine, salt and pepper in large bowl. Mix well. Spoon into greased crockpot. Cover with cheese slices. Sprinkle with paprika. Cover and cook on low for 3-4 hours. Yields 10 servings.
Melt chocolate bits. Cool to room temperature. Stir in cereal until well coated. Drop by tablespoons onto wax paper. Let set about 2 hours. May need to refrigerate to set.
I precook my potatoes for about 10 minutes and drain. In a saucepan, melt butter; stir in flour, salt, pepper and onion. Add chicken broth gradually and stir constantly until mixture boils. Cook for 1 minute. Remove and pour mixture over potatoes and mix well carefully. Brown pork chops in oil and season to taste. Spread potatoes in a greased baking dish or pan. Place pork chops on top. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 6 servings.
Put a slice of tomato on top of English muffin. Sprinkle with sharp Cheddar cheese. Put in the oven at 350° until cheese melts all over.
Mix all ingredients in a large bowl. Pour into a greased 10-inch pie plate. Bake at 350° for 25 to 30 minutes. Serve hot.
Bake pie shell and set aside to cool. Mix sugar, water, cornstarch, jello and food coloring. Cook until thick and clear, stirring frequently. Cool. Fold in strawberries; pour in pie crust and chill. Serve plain or topped with whipped cream.
Combine brown sugar, oleo and eggs. In buttermilk dissolve soda. Add remaining ingredients. Mix thoroughly. Heat oven to 325°. Drop by spoonfuls on greased baking sheet and bake for 15 minutes.