HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and cream cheese in medium mixing bowl. Gradually add sugar; beat until light and fluffy. Stir in flour and apricots; mix well. Shape dough into a roll 1 inch in diameter. Wrap in waxed paper; chill at least 3 hours, or until firm. Cut into 1/4-inch slices; place 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes. Remove to wire racks to cool. Yields 6 to 7 dozen.
Cook onions and celery until tender. Stir in soup and chicken stock; heat to boiling. Combine cornstarch, lemon juice and soy sauce. Mix until smooth. Add to soup mixture. Cook until thick; add chicken and toasted almonds. Salt and pepper. Pour chicken chow mein over chow mein noodles.
Slowly stir grits and salt into boiling water. Reduce heat to low and cook until thickened, stirring occasionally. Add stick of oleo, garlic cheese, sweet milk and eggs. Place in long baking dish. Cook about 30 minutes at 350°. Top with grated cheese and put back in oven until cheese melts.
Cut meat diagonally against grain in thin slivers or strips. Cut green peppers into thin strips. Sear meat over high heat in hot salad oil, stirring quickly. Add onion, garlic, green peppers and celery. Add consomme. Season with salt and pepper to taste. Cover and turn heat to moderate and cook 5 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes more. Serve immediately with freshly boiled rice or brown rice.
Mix flour, cornmeal and baking powder. In another bowl, mix butter, egg and milk. Add liquid mix to dry mix and stir until blended. Stir in corn and sage. Place in 8 or 9-inch square pan and bake in 375° oven for 20 minutes. The top should be golden brown. Serve warm.
Mix ingredients together, then put in casserole. Bake in a 375° oven for 30 minutes or may be cooked on top of stove for 30 minutes on medium-low heat.
Poultry seasoning may be substituted for parsley and pepper. Saute onion and celery in butter till soft. Add bread cubes and seasonings. Add chicken broth to moisten. Bake if desired.
Soak chicken in lemon juice. Place chicken in shallow glass pan. Combine salt, pepper and paprika. Sprinkle over chicken. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°. Cover and bake another 35 minutes, until tender.
Mix together first 3 ingredients and pour into 9 x 13-inch greased pan. Bake at 350° for 20 to 25 minutes.
In a large bowl, combine the first 7 ingredients. Mix well; cover and chill 1 hour. Finely chop the pecans or peanuts. Combine with chili powder. Pour nuts on wax paper (12 x 12-inch). Form into 3 rolls (or 1 to 3 balls). Roll in nuts. Wrap in waxed paper or plastic and chill. Makes nice holiday gift or treat served with crackers.
Rub spices heavily all over meat, then put on grill. Cook slowly for 6 to 8 hours. If wanted, put sauce on when almost done.
Peel and grate cucumber. Blend with cream cheese. Add mayonnaise. Thin with milk. Season with few drops of lemon juice, garlic salt and white pepper. Chill and serve with crackers or chips.
Stir together 2 cups flour and 1/4 cup plus 2 tablespoons confectioners sugar. Cut butter into this mixture until crumbly. Pat into 15 x 10-inch nonstick pan. Bake until set, 10 to 15 minutes. In medium bowl, beat eggs with remaining flour, baking powder, sugar, orange juice, lemon juice, lemon peel and vanilla. Pour egg mixture over hot crust and bake until top is set, 12 to 15 minutes. Cool and sprinkle with remaining 2 tablespoons confectioners sugar. Cut into 48 squares.
Spread 2 tablespoons pizza sauce on each piece of bread; cover with cheese. Arrange several slices of pepperoni on cheese. Heat 7 minutes in a 450° oven or just until the cheese begins to melt. Serve with Italian olives and cherry tomatoes. Makes 8 servings.
Mix all together good. Make into 8 or 9 patties. Roll in flour. Brown in small amount of corn oil in electric skillet, medium hot. Drain off oil. Cover each pattie with cream of mushroom soup (special request). Cover and simmer 25 to 30 minutes. This can be simmered in brown gravy or tomato sauce.
In large pot, saute onion, celery and garlic in butter until just soft. Add clam broth, water, wine, herbs and fish. Bring to boil; simmer 10 minutes. Add scallops; simmer 10 minutes more. Season to taste.
Mix all fruits together. Add orange juice and stir. Top with small amount of flaked coconut.
Cook cauliflower according to package directions; drain well. Halve any large pieces. In 2-quart casserole, combine soup, water, mushrooms, onion, basil and salt and pepper. Carefully stir in cauliflower. Sprinkle cheese and paprika on top. Bake, uncovered, in a 375° oven for 25 minutes.
In large bowl, blend cream cheese, salad dressing, lemon juice and sugar. Lightly mix in pineapple, orange sections, cherries, nuts and whipped topping. Pour into a 10 or 12-cup Bundt pan. Cover top tightly with wrap; freeze.
Mix cake mix with 1 egg and butter. Pat into bottom of greased pan (11 x 13-inch). Beat 3 eggs well. Add 1 box powdered sugar and 8 ounces cream cheese. Mix well. Pour over top of cake mixture. May sprinkle with nuts. Cook slowly at 300° for 1 hour.
In buttered 9 x 12-inch dish, place frozen broccoli. Boil chicken (45 minutes or until done). Cool and cut into bite size pieces. Combine soups and sour cream. Mix in chicken. Put Cheddar cheese on top of broccoli. Spread chicken mixture on top of cheese and broccoli. Prepare stuffing according to package directions. Place on top of meat mixture. Cover with foil and bake for 1 hour at 350°. Let stand 10 minutes before serving. Makes 8 servings.
Combine and continue to stir until oil disappears. Can put oil on crackers. Put in oven 5 to 10 minutes.
In blender or food processor, blend or process the peaches, milk, pineapple juice, lemon peel, lemon juice and vanilla until smooth. Pour mixture into 4 (6 to 8 ounce) paper cups. Cover with foil and freeze until partially frozen. Insert a wooden ice pop stick in the center of each and freeze at least 8 hours or until completely frozen.
Combine chopped ingredients in a bowl. Add the lemon juice and pulp and mix thoroughly. Refridgerate before serving. Serve with crisp tortilla chips, on celery stalks or other raw veggies, as a sauce on Tacos or whenever a spicy salsa is desired.
Peel and slice apples. Mix all ingredients and spray pan with Pam. Add ingredients to pan and cover with pie crust. Bake at 425° for 15 minutes, then reduce heat to 350° for 30 minutes.
Beat oil and sugar together. Add eggs and mashed bananas; beat well. Add flour, milk and vanilla. Mix well and stir in nuts. Pour into greased loaf pan or 9 x 13-inch pan. Bake loaf at 350° for 1 hour or 9 x 13-inch pan for 30 minutes at 350°.
Cook sugar, syrup and water in a pan until it forms a brittle ball when tested in cold water. Add butter and peanuts. Cook until mixture is nicely brown. Before removing from heat, add coconut and soda; stir thoroughly. When bubbles nearly disappear, pour into buttered shallow pan and cool, then turn up and take back of a tablespoon and break into serving pieces.
Season beef with salt and pepper. Place in center of large sheet of heavy aluminum foil. Pour bottle of liquid smoke over meat. Seal foil tightly and bake at 350° for 4 hours.
Mix beef, egg, 1 tablespoon cornstarch, salt, pepper and onion. Form into balls and brown. Remove from skillet. Combine oil and juice in skillet until mixed. Add 3 tablespoons cornstarch, soy sauce, vinegar and white sugar, cooking over low heat until mixture thickens. Add pineapple and green peppers (cut in long strips). Return meatballs to skillet and warm. Serve over rice.
Crush potato chips. Roll chicken in butter and then in crushed chips. Line pan with foil and lay chicken in pan. Do not stack and do not cover. Cook for 1 hour at 325°. Do not turn.
Mix all together and chill several hours or overnight. Garnish with maraschino cherries, if desired. Pineapple tidbits can be used instead of seedless grapes.
Grease pan. Mix on stove over low heat the soup, sour cream, onion, chili powder, garlic powder, green chilies and 1/2 cup of the Cheddar cheese. Grease baking dish. Place chicken inside tortillas and roll up. Place half of the mixture in baking dish. Add rolled tortillas across pan. Add the remaining mixture over the tortillas and top with cheese. Bake in a 350° oven for 25 minutes.
Cream margarine with sugar and vanilla. Add 1 egg at a time and beat well. Add flour. Put 3/4 of batter on bottom of greased cookie sheet. Add can of pie filling (fruit). Dot rest of batter on top and bake at 350° for 35 minutes.
Brown hamburger and onion in skillet and drain; add salt, pepper and ketchup. heat thoroughly. Place in casserole dish. Sprinkle cheese on top! Place biscuits on top of the cheese. Bake at 325° for 25 to 30 minutes or until golden brown.
Make Rice-A-Roni according to directions on box. Drain artichokes and save the liquid. Chop artichokes, onions, olives and green pepper. Cool the rice. Mix the mayonnaise with artichoke liquid. Combine all ingredients and mix. Add the curry. (You can add curry to mayonnaise and artichoke juice, then mix.)
Trim crusts and cube the bread. Place in bottom of 13 x 9-inch casserole dish. Layer cooked sausage and grated Cheddar on top. Pour beaten eggs, mixed with milk, over all. Top with undiluted soup. Bake 1 hour at 350°. Should be made night before and refrigerated before baking.
Cook noodles. Combine with remaining ingredients and bake in well-buttered casserole dish in a moderate oven for one hour. Serves 12.
Cook the beans in large pot. Add all of ingredients to pot except for wine and tomato paste. Dilute tomato paste with wine and then pour into pot and salt to taste. Cook beans an additional 1/2 hour.
Combine cabbage, pineapple, celery, raisins and yogurt in a large bowl. Toss well; add mandarin oranges, toss again. Chill for 4 to 6 hours. Add bananas when ready to serve. Toss again. Serves 8.
Melt butter in heavy 3-quart pan. Add sugar and salt and stir. Stir in Karo and mix well. Gradually add Eagle Brand milk; stir constantly. Cook to 245°. Remove from heat and stir in vanilla. Pour into 9 x 9 x 2-inch pan; cool and cut.
Mix dry ingredients in a large bowl. Combine eggs, milk and sour cream; slowly pour into dry ingredients, beating with a whisk to prevent lumping. Add butter and beat smooth.
Bring first 4 ingredients to a boil. Stir in rice and spinach. Cover and simmer, stirring occasionally, for 20 minutes.
Rinse and scrub potatoes. Cut potatoes into thin slices, but not all the way through. Use spoon handle under knife so as not to go all the way through. Put in baking dish. Slightly spread apart. Sprinkle with salt. Add Cheddar cheese. Bake 1 hour at 425° or microwave on High 14 minutes.
Brown short ribs in small amount of oil or margarine on all sides; cover with water. Add salt and pepper and cook until ribs are done. Add about 3 beef cubes and fresh small cut up vegetables (meat is taken out of pot and cut into small pieces and then put back in pot). Add frozen vegetables. Check cooking time for tenderness. Add tomatoes and rest of seasoning. Cook until all is tender. Add seasonings and water as needed or desired.
Cook sliced squash and onion until just tender. Drain thoroughly. Season with salt and pepper. Add sour cream and soup; mix together. Combine margarine with stuffing mix, stirring until well blended. Combine half stuffing with squash mixture. Spoon into 2-quart buttered casserole. Top with remainder of stuffing. Bake approximately 30 minutes at 375° or until bubbly.
Pop corn in Crisco, about a dishpan full. Boil the sugar, molasses and water until reaches hard crack stage (when dropped into ice water). Takes about 20 minutes stove time and about 12 minutes hard boiling time. Pour over popped corn, and with greased hands form into balls. Wrap in waxed paper. Makes about 16 medium-size balls.
Mix beef, bread crumbs, egg, salt and pepper. Shape into small balls. Fry or broil until brown, turning once. Drain well. In saucepan saute onions and green peppers until tender. Add remaining ingredients. Stir until sugar is dissolved, then pour over meatballs and simmer slowly, covered, for 15 to 30 minutes. Serve hot.
Grease 9 x 13-inch pan. Line pan with bread slices. Layer with ham and cheese. Top with more bread. Mix in bowl, eggs, evaporated milk, milk and mustard. Pour over bread and refrigerate overnight. Bake 1 hour at 350°. Last 10 minutes, mix remaining ingredients and spread. Finish baking. Let stand 5 minutes.
Peel eggs and put in large mouth jar. Tie cloves, ginger root and peppercorns in cheesecloth. Combine vinegar, water and salt in saucepan. Add spices. Bring to a boil; cook for 10 minutes. Remove spice bag. Chill mixture. Pour over eggs. Seal jars; let stand for 2 days before serving.
Mix first 4 ingredients and pat into a 9 x 13-inch pan. Pour melted chocolate chips over top. Cool slightly. Cut into squares and serve.
Mix all ingredients and roll out and cut with a glass top. Bake at 350° until brown.
Preheat oven to 375°. Grease a cookie sheet. Using a towel dipped in water and the 1 tablespoon lemon juice, wipe mushrooms clean. Remove stems; chop them and set mushrooms aside. To stems, add remaining ingredients. Mix well. Pack cavity of mushrooms and place on cookie sheet. Add a few drops of oil to each mushroom. Bake for 25 minutes. Serve warm.
Preheat oven to 325°F (165°C). Grease and flour two 8-inch round cake pans. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time, beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder; stir into the creamed mixture. Finally, stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don't worry about filling them too full, as this cake does not rise very much. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
Place sugar and water in medium saucepan over medium heat. Stir to dissolve sugar. Pour into bowl; cool. Add mango puree and lime juice. Mix. Chill until very cold. Freeze in ice cream freezer as manufacturer directs.
Brown onion in butter. Add brown sugar, ketchup, Worcestershire sauce, vinegar and water. Simmer for a few minutes. If sauce is too dry, after your meat is added, add additional 1/3 cup ketchup and 1/3 cup water. Serves 2 (but can be doubled).
Cook bacon. Saute onion in margarine. Combine with brown sugar and catsup. Add beans. Mix all together and bake in 2 1/2-quart baking dish at 325° for 1 hour and 15 minutes. Yields 2 quarts.
Prepare macaroni. Drain pineapple chunks. Reserve 2 tablespoons. In medium skillet, melt margarine and 2 teaspoons brown sugar. Add luncheon meat and cook until browned, and coated with sugar mixture. Remove and drain on paper towel. In medium bowl, combine macaroni, luncheon meat mixture, pineapple chunks, cheese and green pepper.
Heat oil in large skillet; saute onion and Kasha until onion is transparent. Add water and 1/2 teaspoon salt. Bring to boil; cover and reduce heat. Cook about 15 minutes, until water is absorbed. Cook spinach and put spinach, peanuts and one egg in blender and process on high until creamed (nuts should be coarse). Lightly beat one egg; add spinach mixture, Kasha, salt and pepper. Put into well oiled 9 x 5 x 3-inch pan. Bake 55 minutes at 350°. Cool 5 to 10 minutes. Serves 6.
Preheat oven to 425°. Grease large baking sheet and set aside. Use a pastry blender to cut butter into flour until it resembles corn meal; add remaining ingredients and stir to mix well. Do not overmix. Drop by rounded tablespoons, 2-inches apart on baking sheet and bake 12 to 15 minutes or until golden brown. Yields 18 biscuits.
Place beans in a large heavy saucepan or Dutch oven and cover with water and bring to a boil. Turn heat down and simmer for 15 minutes. Drain. Return beans to the pan and cover with water by 2 inches. Add all the remaining ingredients except the meat and salt. Bring mixture back to a boil. After the beans have reached boiling, turn the heat down to simmer. Saute meat until browned. Add to the bean mixture. Cook until the beans are soft, stirring occasionally and making sure that the beans have enough water and do not dry out. Cook about 3 to 4 hours. Uncover if the beans get too soupy. Add salt to taste. Garnish with shredded Jack or Cheddar cheese and cilantro. Serve with fresh flour tortillas and your favorite salsa.
Drain oysters. Combine cracker crumbs, pepper and butter. Sprinkle 1/3 of mixture in a buttered baking dish. Cover with half of oysters. Repeat layers. Pour mushroom soup over oyster mixture. Sprinkle remaining crumbs over the top. Bake at 350° about 30 minutes or until brown.
Mix ingredients together. Bake in 3 layers (8-inch pans) or 2 layers (9-inch pans) at 350° for 20 to 25 minutes or until toothpick comes out clean. If Bundt pan is used, bake at 325° for 30 to 35 minutes. Cool.
Mix cream cheese, confectioners sugar and peanut butter in mixer until smooth. Add 12 ounces Cool Whip, mixing until fluffy. Pour into pie shells and top with more topping. Refrigerate 1 hour.
Mix ingredients. Cook the mixture on stove top until thickened. Cool a little, then put into cooked pie shell. Use egg whites to make meringue topping.
Bring to a boil and remove from heat. Add 1/4 teaspoon vanilla, 3/4 cup peanut butter and stir until dissolved. Add 3 cups oatmeal. Drop by teaspoon on wax paper.
Combine Jell-O, 7-Up, marshmallows, water, bananas and pineapple; let congeal.
Place ribs meaty sides down in shallow pan. Roast in 450° oven for 30 minutes; drain off fat. Turn ribs and roast 30 minutes more. Drain off fat. Combine remaining ingredients; brush on ribs. Reduce oven temperature to 350°. Roast ribs covered for 1 hour or until tender; brush with sauce occasionally.
In 2-quart measure, combine all ingredients. Microwave on High for 4 to 5 1/2 minutes. Strain and pour into serving cups.
Make sugar cookies except before baking, paint designs on the cookies with "Egg Yolk Paint."
Melt cheese. Cook ground beef and sausage. Mix altogether slowly. Cook for about 15 minutes.
Mix together and bring to a boil. Stir constantly until forms a soft ball. Remove form heat and beat with mixer until creamy. Add to top of cake.
Boil sweet potatoes; mash. Mix the next 7 ingredients with potatoes. Put into a 9-inch square (or equivalent) casserole dish. Mix brown sugar, flour, butter and pecans and crumble over top. Bake 30 minutes at 350°. Absolutely delicious! Great with turkey, ham, chicken and pork.
Mix all ingredients thoroughly. Use 2 or 3 teaspoons "tea" per serving.
Prepare spaghetti as directed. Drain. Keep warm. In a large skillet, cook bacon. Remove onto paper towels. In drippings in skillet, cook onions until tender (about 5 minutes). Add spaghetti and bacon to onions. Toss until well mixed. Stir in eggs and cheese. Heat until cheese is melted.
Mix all ingredients together. Use 2 heaping teaspoonfuls of mixture to 1 cup boiling water.
Soften cream cheese. Add the rest of the ingredients and mix well. Let set for 1 hour. Use with any crackers.
Mix all ingredients well. This may be cooked in a crock-pot on low for a few hours or may be baked in a 2-quart casserole dish at 350° for 45 minutes, or until cheese is completely melted. Stir before serving and serve with nacho chips. May also be cooked in the microwave.
Mix all ingredients together. If potatoes are too thick add a little milk. Put in baking dish and cook until bubbly at 400 degrees. Dot with marshmallows. Continue baking until marshmallows brown.
Dip chicken breasts in milk and flavored bread crumbs. Fry in oil. Remove from pan. Add garlic and onion to pan drippings. Saute until soft. Add wine and bring to boil. Blend cornstarch with broth and add to pan. Bring to boil and add mustard. Cook until slightly thickened. Put chicken in baking pan and pour sauce over. Bake at 350° for 25 to 30 minutes. Serves 4.
Cut turkey tenderloins into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6-inches from heat or coals for 10 minutes. Turn and brush occasionally with marinade.
Mix together all ingredients except rice. Stir in rice. Bake in greased casserole, covered at 325° for 1 1/4 hours until set. Uncover last few minutes to brown top.
Thin this mixture with milk and pour into a 2 quart greased casserole dish. Bake at 350° for 30 minutes.
Cook bacon. Brown meat (which has been sprinkled with salt, pepper and flour) in bacon fat. Add 3 tablespoons flour and juice from tomatoes. Stir until thickened. Add tomatoes, other vegetables, tarragon and basil leaves to taste. Bake, covered, at 275° to 300° for 4 to 6 hours. Serves 6 to 8.
Grease a 9 x 13-inch cake pan. Mix eggs and milk well. Place broken bread on bottom of pan. Sprinkle cooked meat on top of bread and then shredded cheese. Pour egg mixture over top. Bake at 350° until set and brown around edges.
Sprinkle pork chops with salt and pepper. Dust with flour. Heat oil and brown chops. Place pork chops in an 8 x 11-inch baking dish. Place a slice of pineapple on each pork chop. Arrange carrots around pork chops. Add water and cover. Cook over low heat in oven at 300° for 1 1/2 hours. Add more water, if needed.
Cook all ingredients in a saucepan for 1/2 hour. Add meat and cook until heated through. (Great for leftover turkey.)
Mix well all ingredients; store in a tight container. To serve, place 1/2 cup of mixture in cup and fill with hot water.
Put all ingredients in blender. Cover and blend on low until smooth. Pour into 2 large glasses. Serve right away.
Mix cake as directed on box. Pour 1/2 in greased and floured pan. Bake 10 minutes at 350°. Melt caramels and milk over low heat. Pour over baked cake. Sprinkle chips and nuts. Pour remaining batter over top. Bake 17 to 20 additional minutes.
Put fruit in baking dish. Slice butter over fruit. Mix flour, sugar and cream. Pour over fruit. Bake 1 hour at 350°.
Mix sugar, cocoa, flour and salt. Beat egg yolks, slightly. Stir into mixture. Stir in milk. Cook in saucepan on medium heat until thick. Pour into cooked pie shell. Put meringue on top and brown in oven.
Trim top and side crusts from bread, leaving bottom crust intact. Make diagonal cuts, 1-inch thick, through the bread but not through the bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Use remaining mixture to frost top and sides of bread. Place bread in foil boat; cover loosely with another sheet of foil. Bake at 425° for 20 to 30 minutes. For last 5 minutes, remove foil to allow bread to brown. Yield: 18 to 24 servings.
Heat 1 cup milk and pour over Grape-Nuts. Add sugar, salt, vanilla and eggs. Add 3 cups milk to mixture and stir. Sprinkle nutmeg on top once mixture has been poured into casserole dish. Bake for 1 hour at 350°. Pudding is done when tested and knife comes out clean.
Prick bottom of pie crust and prebake for 5 minutes in 400° oven.
Place pork chops in pan. Sprinkle with seasoning salt and garlic salt. Then pour soup over pork chops. Add enough water to cover bottom of pan. Bake at 350° for 15 to 20 minutes.
Mix all ingredients until thoroughly blended. Pour mixture into 8-cup oiled mold and freeze at least 3 hours or until firm. Unmold; let stand about 20 minutes at room temperature before serving. Decorate with whipped cream and peach slices. Serves 12.
Line bottom of a casserole dish with jalapeno peppers. Cover with the cheese. Beat eggs and pour over mixture. Next, pour whole kernel corn over mixture. Bake at 350° for 1/2 hour.
Beat eggs well. Add sugar and beat. Melt butter (or margarine) and add to eggs and sugar along with flour, salt, and flavoring. Beat well. Put in an 8 inch squared greased pan and sprinkle top with sliced almonds and granulated sugar. Bake 325 degrees for about 30 minutes or until knife inserted comes out clean. Recipe can be doubled.
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid. Hard boil 1/2 dozen eggs. Peel the eggs and place them in the beet pickle solution. Close the jars and refrigerate for 48 hours. The resulting pickled eggs will be a real taste treat.