HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, vanilla and sugar. Add eggs, one at a time. Stir in dry ingredients, except sesame seed. Chill for 1 hour. Pinch off about the size of a walnut; shape into fingers. Roll in milk, then sesame seed. Bake at 350° for 20 to 22 minutes (ungreased cookie sheet).
Mix all and sprinkle 1/2 cup sharp Cheddar cheese on top. Bake at 350° for 1/2 hour (until heated through). Serves 8.
Cook squash and onion about 5 minutes and drain. Combine stuffing mix with melted butter. Combine sour cream with cream of chicken soup and carrots. Fold into squash. Place 1/2 the stuffing mixture into casserole. Spread squash mixture on top and cover with remaining stuffing. Bake at 350° for 30 minutes.
Cook macaroni until done; drain. Add the remainder of ingredients, except bacon bits. Refrigerate for 6 hours. When ready to serve, put bacon bits on top.
Mix the soup and sour cream. In a baking dish, spread chicken pieces and top with soup mixture. Repeat. Mix the remaining ingredients together and spread over the chicken. Bake at 350° for 30 minutes. Serves 6.
Put zucchini and carrots in enough boiling water to cover. Cover pan and simmer for 15 minutes or until vegetables are tender; drain. In large saucepan, saute onion in 4 tablespoons of butter until tender. Stir in 1 1/2 cups stuffing mix, soup and sour cream. Gently stir in zucchini.
Mix oil and all the seasonings together and heat to boiling. Pour over crackers and toss well. Store in a covered plastic container.
Combine sugar, milk, butter and cocoa in pan; boil. Remove from heat and stir in oats, vanilla, peanut butter and coconut. Place by spoonfuls on waxed paper.
Get milk medium warm. Add Crisco and sugar. Stir until Crisco melts. Let milk mixture get really cool. Add dissolved yeast and 1/2 of the flour. Let rise until double.
Brown noodles, sesame seed and almonds in margarine. Cool. Toss with cabbage and onions. Heat oil, vinegar, sugar, seasoning, pepper and soy sauce, stirring, just until sugar dissolves. Chill.
Cut each chicken breast in 4 or 5 pieces. Saute in 2 T. vegetable oil. Add soup, milk, lemon juice and lemon pepper. Serve over hot noodles or mashed potatoes.
Saute sprouts in butter in 12-inch skillet over medium-high heat until golden (about 5 minutes). Add onions and cook two minutes; add sugar, vinegar, salt and pepper. Cook one minute, stirring in broth. Reduce heat to medium and cook, covered, until sprouts are tender (5 to 7 minutes).
Mince garlic. Saute beef, onions and celery until beef is brown. Pour off grease. Add tomato sauce, chili powder, sugar, salt, cumin and kidney beans. Simmer 1 hour. If desired, tomato paste can be added.
Dissolve jello and sugar in boiling water. Add cold water and lemon juice. Chill until syrupy. Fold in Cool Whip and strawberries. Chill.
Mix together. Shape into 2 balls. Roll in chopped pecans. Refrigerate. Serve with crackers.
Add sugar to ground cranberries. Let set overnight. Drain and add grapes and nuts. Just before serving add whipped topping.
Grease an 8 x 8 x 2-inch metal pan with peanut oil. Cream the butter, sugar and egg yolks. Beat the egg whites until stiff. Sift the flour, baking powder and salt. Add sifted ingredients to creamed mixture alternately with the warm milk. Stir in the cornmeal. Fold in the egg whites. Put either into prepared metal pan or muffin cups lined with papers. Bake at 400° to 425° for 20 minutes.
Mix graham crackers and melted butter. Press firmly into the bottom of a 9 x 13-inch pan. Combine margarine, powdered sugar, eggs, vanilla and cream cheese; mix well. Spread mixture over the crumbs. Place, in layers, over cream cheese mixture, as follows: bananas, pineapple, Cool Whip and pecans. Garnish with maraschino cherries. Refrigerate.
Grease cookie sheet. Combine cake mix, Cool Whip and one egg in a bowl. Stir well. Drop by teaspoonful into powdered sugar. Roll to coat. Place 1 1/2-inches apart on cookie sheet and bake 10 to 15 minutes at 350° until golden brown. Remove from sheet and cool. Makes 4 dozen.
Preheat oven to 425°. Beat eggs in large bowl. Once eggs are beaten, add and mix sugar (or Splenda), salt, cinnamon, pumpkin pie spice and condensed milk. Stir pumpkin into mixture. Gradually stir in evaporated milk. After mixing well, pour into pie shell. Bake at 425° for 15 minutes. Reduce temperature to 350°. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool. Great with a scoop or two of whipped cream!!!
Step 1: Sift flour, soda, baking powder and salt together. Set aside. Beat egg whites until stiff peaks are formed.
Sift dry ingredients. Cut in shortening. Add yeast to lukewarm milk. Mix milk and yeast with flour mixture. Knead. Roll 1/4-inch thick. Cut with small biscuit cutter (or cookie cutter; I use heart shaped). Dip biscuit in melted butter. Put two together. Let rise. Bake at 350° for 25 minutes, or brown slightly then freeze. Brown biscuits before serving.
Mix peanut butter and melted butter with spoon. Add powdered sugar; knead until smooth. Put a small amount of melted chocolate into mold. Add peanut butter mixture and cover with more chocolate. Put in freezer for 4 minutes, then turn mold over and tap finished candy onto table.
Toast English muffins. Mix other ingredients in bowl. Spread onto English muffins. Place under broiler until cheese melts and is slightly browned. Cut into quarters.
Pressure cook roast for 30 minutes or bake in the oven for 2 1/2 hours. Cut roast in small pieces. Drain meat. Add veggies. Add juice and tomatoes. Stir, then cover and simmer 40 minutes.
Mix together until fluffy the cream cheese, egg, white sugar and salt. Add chocolate chips to mixture. Drop one heaping teaspoonful of cream cheese-chocolate chip mixture into each cupcake. Bake 25 minutes at 350°. Frost when cool, if desired.
Heat oleo and cheese over low heat until cheese melts. Add crab. Serve with Triscuits.
Arrange spinach on platter. Place pears pinwheel fashion on top. Dot with grapes, celery and pecans. Combine yogurt and preserves and serve with salad. Serves 4 with 140 calories and 3 grams fat per serving.
Melt butter or oleo in skillet. Add flour; stir well. Add remaining ingredients; cook and stir until thick. Serve on hot biscuits.
Set oven control to broil at 550°. For each sandwich, broil bread slices 5-inches from heat until golden brown on 1 side. Spread with margarine or butter. Top with tomato slice. Place bacon on tomato and top with cheese. Broil until cheese is melted. Makes 1 sandwich.
Scald milk. Pour over sugar, salt and shortening. Beat one egg. Add to milk mixture, then add yeast. Add enough flour to make a thick batter. Beat until smooth. Add the rest of the flour. Put in a greased bowl and let dough rise until double in bulk. Remove from bowl and knead on floured surface. Shape into rolls. Place in a greased baking pan. Let rise to double in bulk (for about 1 hour). Bake until brown in 350° oven.
Grease dish and place apples in bottom. Mix cheese, sugar, flour and milk. Cover apples with mixture. Bake at 350° for 30 minutes. Good as a side dish or with Cool Whip as a dessert.
Mix all ingredients thoroughly. Shape into small balls. Bake in 350° oven about 20 minutes.
Beat butter and peanut butter together. Add sugars; beat until light and fluffy. Add egg and vanilla and beat well. Add flour and blend well. Shape into 1-inch balls. Place on ungreased cookie sheet. Press with fork for crisscross effect. Bake at 350° about 10 minutes or until done.
Mix pudding and pineapple with juice. Add marshmallows and nuts. Mix well. Fold in Cool Whip and chill before serving.
Combine and cook 5 to 6 minutes the first 4 ingredients; remove from heat. Stir in gelatin and food coloring. Place washed, stemmed and drained strawberries in baked pie crust. Pour glaze over berries. Chill in refrigerator. Serve with whipped cream.
Lightly dust shrimp and scallops with flour. In heavy saucepan, heat olive oil. Add seafood and brown lightly on both sides. Add garlic and white wine; reduce for 1 to 2 minutes. Add tomato sauce; simmer for 2 to 3 minutes and serve over hot pasta. Garnish with fresh basil leaves.
Cut up chicken breasts into small squares. Melt butter over the chicken and roll in mixture of remaining ingredients. Bake on a cookie sheet at 400° for 15 minutes. (This can be frozen before cooked.)
Melt butter (or shortening) in a shallow baking dish, 13 x 9 x 2, in a 375° oven. Coat pieces of chicken with seasoned flour in a paper sack. Place chicken in dish, then turn over to coat both sides with butter and bake, skin side down, in a single layer for 30 minutes. Turn chicken and bake another 30 minutes, until tender.
In mixing bowl, combine flour, sugar, baking soda and salt. Add egg and vanilla; mix well. Fold in fruit cocktail. Turn into a greased 1 1/2-quart casserole. In small bowl, mix brown sugar, walnuts and cinnamon. Sprinkle over batter. Dot with margarine. Bake in a 350° oven for 30 minutes. Serves 6.
Mix water, sugar, cornstarch and salt. Bring to a boil while stirring. Cook until thick and clear. Add jello and a little red food coloring. Stir in. Let cool. Add strawberries to baked pie shell. Pour the cooled glaze over the strawberries and chill in refrigerator. Serve with whipped cream.
In large skillet, saute Rice-A-Roni according to package. Stir in 2 cups water, chicken and contents of seasoning packet. Bring to boil. Cover; reduce to low and simmer 10 minutes. Stir in broccoli, tomato and basil. Cover and simmer 5 to 10 minutes. Sprinkle with cheese. Serves 4.
Melt cheese in double boiler. Add pimento, milk, vinegar, sugar and egg. Cook for 20 minutes. Let cool and add 1 cup mayonnaise.
Saute in oleo the onion and green pepper. Add remaining ingredients. Mix all together and pour into a large buttered casserole. Bake at 350° until it bubbles in center.
Slice cookie dough 1/2-inch thick and then quarter. Place on cookie sheet. Bake at 350° for about 10 minutes. Serve warm with glass of milk.
Melt butter in skillet. Saute onion, bell pepper and celery until tender. Add dry ingredients and stir well. Add milk, chicken broth and water; stir well.
Combine chilled grape juice and carbonated water in punch bowl. Float scoopfuls of vanilla ice cream on top. Serves about 25.
Cream the margarine; add sugar and egg yolks. Mix in the lemon juice, flour and milk. Fold in stiffly beaten egg whites. Bake 10 minutes at 400°, then 35 minutes at 350°. Makes one 9-inch pie. Double all ingredients except lemon juice for 2 pies.
Preheat oven to 375°. Lightly grease cookie sheet. Sift together flour, sugar, baking powder and soda. Cut in butter with a fork until mixture looks like fine crumbs. (Add raisins here.) Add buttermilk and mix with fork until dry ingredients are moist. Turn out on lightly floured board and knead gently for one minute until smooth. Shape into a ball and place on prepared cookie sheet. Flatten into 7 inch circle, dough will be about 1 1/2 inches thick. Press a large floured knife into center, almost through to bottom. Repeat at right angles to divide dough into quarters. Bake 30 to 40 minutes until top is golden and loaf sounds hollow when tapped. Remove loaf to wire rack and brush top with melted butter. Dust with flour if desired.
Grease a Bundt pan. Place nuts in the bottom. Cut the biscuit into quarters. Roll each quarter in cinnamon sugar mixture. Arrange in the pan. Melt the margarine. Mix brown sugar. Pour over the sugared biscuits. Bake at 350° for 30 to 40 minutes. Makes 8 to 10 servings.
Brown hamburger and onion. Add soup, salt and pepper. Mix well and cook until soup is mixed through hamburger.
Cook first 4 ingredients in saucepan until blended about 3 minutes. Remove from heat. Add last 3 ingredients. Mix well. Spread in an 8 x 8 x 2 inch pan. Chill and cut into squares.
Combine milk, sugar, biscuit mix, eggs, oleo, and vanilla in blender on low speed for 3 minutes. Pour into 9 1/2-inch or 10-inch pie pan. Let stand for 5 minutes and then sprinkle with coconut. Serve warm or cold.
Brown meat and onion. Add tomatoes, water, rice and other vegetables. Cook on medium for about 30 minutes.
Toss nappa cabbage and onions; set aside. Saute Ramen noodles, almonds and sesame seed in one stick of butter until lightly browned. Set aside to cool.
Preheat oven to 350°. Cream shortening and sugar. Beat in egg, then applesauce. Mix and sift flour, baking soda, salt and spices. Add to applesauce mixture and blend. Stir in water and raisins. Pour into a greased and floured 9 x 13-inch pan. Bake for 45 to 50 minutes. Cool and cut into 2-inch squares. Needs no icing.
Mix flour and sugar together; add vinegar, egg and butter. Cook over low flame, stirring until thick. Add beans, onion, celery, salt and pepper to warm mixture. Chill and serve. Makes 4 servings.
Melt chocolate in top of double boiler. Remove from heat. Stir in cereal and coconut. Drop from teaspoon on wax paper. Place in refrigerator until set. Yield: 2 dozen.
Grease baking dish; cut up 1 large onion and put in bottom of dish. Sprinkle 1 cup rice on top of onion. Cut up 1 chicken into serving pieces and lay on top of rice. Salt and pepper to taste. Mix 1 can of celery soup and 1 can of cream of chicken soup with two cans of water and pour over all. Bake, covered, 1 hour at 325°, or until tender. Last few minutes, bake uncovered to brown a little.
Brown ground beef; drain well. Combine all ingredients except bacon in a mixing bowl; mix well and pour into a 9 x 13 x 2-inch baking dish. Top with bacon. Bake at 350° for 2 hours.
In large saucepan, cook zucchini, crushed pineapple and lemon juice for 12 minutes. Stir sugar into zucchini mixture and cook for 10 minutes; stir constantly. Add apricot jello powder to zucchini mixture; stir until dissolved. Remove from heat and cool slightly. Place in glass containers. Refrigerate until use.
Melt butter or margarine in skillet. Add onions and saute, covered, on low heat for approximately 15 minutes. Add sugar, salt and pepper, raising heat to a moderate temperature, cooking approximately 20 minutes. Stir frequently until onions are a deep golden brown, but not burned. Sprinkle with flour and cook 2 minutes longer, stirring occasionally. In a saucepan, add beef broth, Worcestershire sauce, parsley flakes and water. Stir well, then add onions. Simmer for 20 minutes. Put cheese into bottom of soup bowls and pour onion soup mixture over cheese. Garnish with croutons.
Combine all throughly. Shape into balls about the size of a quarter. (I do mine smaller.) Brown in a skillet on all sides. Drain on paper towel. Pour off grease and add the sauce to skillet.
Heat oven to 375°. In small bowl, combine margarine, brown sugar and corn syrup. Blend well. Spread evenly in bottom of ungreased 8 x 9-inch round pan. Remove dough from can. Separate into 8 coils; do not unroll. Place breadsticks in shallow dish. Combine sugar and cinnamon mixture. Arrange coils sugared side down in pan. Sprinkle with any remaining sugar mixture. Bake at 375° for 19 to 24 minutes or until deep, golden brown. Cool 1 minute; invert onto serving plate. Serve warm. Yield: 8 rolls.
Mix sugar, cream cheese and Cool Whip well. Pour into pie crust. Top with cherry pie filling. Place in refrigerator.
Sift together the flour, soda and salt. Cream butter and slowly stir in sugar. Beat until smooth; add eggs one at a time and beat well. Stir in vanilla. Stir in flour mixture, mixing well. Cover dough and chill until firm enough to roll out. Roll out on floured board, making dough 1/4-inch thick. Cut out with cookie cutters and place on greased cookie sheets. Bake for 8 minutes at 350°.
Mix the dressing, fruit spread and soup mix in a small bowl. Place chicken in a roaster and pour the mixture over the chicken. Cook for 3 hours at 350°.
Combine pumpkin, sugar, salt and spices. Mix well. Add milk, beaten eggs and flavoring. Pour into pie crust. Bake until set in moderate oven at 450° for 10 minutes, then reduce heat to 350° and bake 30 to 35 minutes longer. Makes 1 pie. This recipe can be used also for sweet potato or squash pies.
Sift flour once, measure and add baking powder and salt. Sift this mixture again into a mixing bowl. Cut in the shortening until mixture looks like coarse meal. Add milk and stir until soft, wet dough is formed. Drop from a teaspoon onto a greased baking sheet. Bake for 12 to 15 minutes at 450°.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat, stir in peanut butter and mix in cereal. Press into buttered 13 x 9 x 2-inch pan. Melt semi-sweet and butterscotch morsels and spread over top of Rice Krispies mixture. Chill until firm, cut into bars and serve.
Cream shrimp and cream cheese together. Add onion and mayonnaise. Add milk slowly until right texture for dip.
Inject 1 ounce of marinade into each side of breast, 1 ounce into each thigh and 1/2 ounce into each drumstick. Sprinkle generously with black pepper and Tony's Chachere Creole seasoning. Cover and place in refrigerator overnight. Put enough peanut oil in large pot to cover turkey. Heat to 350°. Make sure all water is drained from turkey cavity before frying. Fry turkey for 4 minutes per pound at 350°. This should be done outdoors with a fish cooker. You'll never want to eat another baked turkey. This is a Louisiana tradition!
Heat oven to 350°. Cream butter and brown sugar; add eggs and vanilla. Combine 1 1/4 cups flour, baking soda and salt and add to creamed mixture. Beat until well blended. Stir in remaining 1 cup flour, the oatmeal, chocolate chips and nuts. Add one optional ingredient, if desired. Drop dough by rounded teaspoonfuls, 2 inches apart, onto cookie sheets. Bake 10 to 15 minutes (10 minutes makes a soft cookie, 15 minutes makes a crisp cookie); cool a minute on the cookie sheet. Remove from cookie sheet and cool on a rack. Makes about 6 dozen.
In a large heavy pot or iron skillet, fry tomato paste in olive oil. Stir until sauce is purple in color and follows spoon when stirring. You may process all veggies, plus tomatoes and add to skillet. Bring to a boil and lower heat; simmer for 2 to 3 hours. Serve over spaghetti.
Combine cucumbers, onion, bell pepper and salt and cover with water. Put plate on top to hold the cucumbers down. Let stand 3 hours, then drain. Combine vinegar, sugar and spices in large preserving kettle. Bring to a boil. Add drained vegetables to liquid mixture. Heat thoroughly, but do not bring to a boil. Pack while hot into sterilized jars and seal.
Mix and pour into Pyrex. Cook 30 minutes at 350°. Yields 6 servings.
Cream shortening and sugar. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Add bananas. Mix baking soda with sour milk and add. Fold in flour. Add nuts. Pour into greased and floured tube pan. Bake at 350° for about 50 minutes. Icing not necessary.
Beat nutmeg, cinnamon, sugar, oil, eggs and salt together. Add pumpkin, water, soda and flour. One cup of nuts may be added. Grease and flour 3 coffee cake pans. Divide batter. Cook 1 to 1 1/4 hours at 350°. It also makes 36 muffins in much less time. Can be frozen.
Combine mustard, sugar, margarine and salt. Heat slowly, stirring constantly. Stir in lemon juice and vinegar. Pour over green beans (drained). Heat thoroughly.
Brown hamburger and sausage, cook bacon until crisp. Drain before mixing. Cut onion and bell pepper. Put a little margarine on one side of all slices of bread. Heat Snackmaster and lay bread with margarine side down. Put ingredients on bread including the cheese and top with second slice of bread with margarine side up. Close Snackmaster and cook 2 to 2 1/2 minutes. Yields 8 to 10 pizza pockets.
Cook broccoli according to directions and drain. Arrange broccoli in greased casserole dish. Cover with layer of peas. Mix chicken soup, mayonnaise, salt, pepper, cheese, onion and eggs to make a sauce. Pour half of sauce over broccoli and peas. Add rest of broccoli and top with remaining sauce. Sprinkle crushed crackers on top. Bake at 350° for 30 minutes.
Beat eggs; add melted margarine, sugar and syrup. Mix well. Add pecans. Pour into 2 pie shells. Bake at 350° for 45 to 60 minutes.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water. Beat at medium speed 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool. Top with your favorite frosting.
In a mixing bowl, combine all ingredients until thoroughly mixed. Shape the ground beef mixture into a loaf or use a loaf pan. Bake at 350° for 1 hour. Makes 4 servings.
Mix all ingredients in casserole with spoon. Cook at 350° for about 40 minutes.
Boil potatoes, peel and slice thinly or cut into bite size pieces. In a large bowl combine pinch of salt and pepper, vinegar, onions, oil, bacon and eggs.
Thaw spinach in microwave. Drain on paper towels. Mix all ingredients together. Great on crackers.
*Hershey's cocoa: 1/3 cup for light flavor, 1/2 cup for medium flavor or 3/4 cup for dark flavor.
Melt the margarine and put in a large baking dish. Then thoroughly mix sugar, flour and milk. Pour this on top of the butter. Top with peaches and syrup. Bake for 1 hour at 350°.
Cream shortening, butter and sugars. Add remaining ingredients. Drop by teaspoons on greased baking sheet. Bake in 350° oven for 8 minutes or until brown. Makes 7 dozen.
Brown ground beef and onion. Put meat and onion in casserole dish on top of Tater Tots. Mix soups. Pour soups on top of meat. Cover with grated cheese. Cook at 350° for 45 minutes.
Mix the yeast, water, 2 tablespoons sugar and 1/3 cup flour in a medium bowl until the mixture forms a thick, gluey paste. Cover the bowl tightly with plastic wrap; set it aside for 1 1/2 hours, or until the mixture is thick and frothy.
Make pudding and cool. Blend peanut butter, sugar and margarine until crumbly. Put 2/3 of mixture into pie shell. Pour pudding over. Cover with whipped topping. Sprinkle remaining peanut butter mixture on top. Chill.
Boil together first 3 ingredients for 5 minutes. Remove from heat. Stir in remaining ingredients. Pour into buttered 9 x 13-inch pan.
In a skillet over medium heat in hot margarine, cook chicken 10 minutes until brown on both sides. Spoon off fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 10 minutes until chicken is fork-tender and broccoli flowerets are done, stirring occasionally. Serves 4. Preparation time: 5 minutes. Cooking time: 25 minutes. Serve with baked potato or wide noodles.
Cook pasta according to package directions; drain. Cut sausage into 1/2-inch pieces; discard casings. Cook sausage in skillet over medium heat until browned. Drain. Add onion, garlic and bell peppers; continue to cook until sausage is cooked through and vegetables are crisp-tender, stirring occasionally. Add tomatoes and tomato paste; mix well. Stir in pasta and basil. Transfer to 13 x 9-inch baking dish. Cover with foil. Bake at 375° for 20 minutes. Uncover; sprinkle cheese evenly over casserole. Continue to bake 5 minutes or until cheese is melted.
Mix sugar, flour, vanilla, butter and egg yolks. Put 1 cup sugar in pan and brown; add milk and then add to the other mixture. Pour into unbaked pie shells and bake until done. Top with meringue.
Preheat oven to 350°. In saucepan, melt butter and dry dressing. Mix well. Add wine and mushroom soup. Mix well. Add cream cheese and mix until melted.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt chips and margarine. Stir in crumbs and nuts. Press half the mixture firmly into bottom of greased 13 x 9-inch baking dish. In a large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, vanilla and egg. Mix well. Pour into prepared pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.
Heat chips and peanut butter in a heavy saucepan until the chips are melted. Remove from heat. Stir in cereal, marshmallows, and M&Ms. Drop by rounded tablespoonfuls onto waxed paper. Let stand until firm, about 1 hour.
Peel potatoes. Slice like you would squash. Roll in flour one piece at a time and fry until brown and done. Real good.