HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter in food processor or mixer until light and fluffy. Add cheese, flour, salt and paprika or poppy seed. Form into a dough. Chill dough for about 2 hours. Shape dough into small even balls. Place on greased cookie sheet. Sprinkle with extra paprika or poppy seed, if desired.
Blend soup, milk and pepper. In a buttered 1 1/2 quart casserole, arrange alternately layers of potatoes, onions, soup mix and cheese. Dot top with butter; cover. Bake at 375° for 1 hour; uncover and bake for 15 minutes until done.
In a large bowl, blend in good the cake mix, sugar, nectar, oil and eggs. Pour into greased tube pan. Bake at 350° for 45 to 55 minutes.
1. Cut elephant into bite sized pieces. 2. Add enough brown gravy to cover. 3. Cook over kerosene fire for 4 weeks.
Cook chicken ahead and cut up. Cook rice. Saute chicken, onion, garlic and mushrooms in oil for 2 minutes. Add to water, cornstarch, chicken base, salt, garlic powder, onion powder and allspice. Pour over chicken mixture. Let simmer about 5 minutes, until thickens. Add blanched carrots and frozen peas. Heat thoroughly.
Combine first 3 ingredients and mix good. Gently stir in soda before serving.
Mix sugar, flour and pineapple; heat to boiling. Stir. Add jello; stir until dissolved. Add cherries (with their liquid); stir. Cool to room temperature. Add bananas and nuts. Spoon into pie shells and chill. Serve with topping; garnish as desired. Serves 12 to 16.
Combine all ingredients and cook until thick and dark in color. Mash if desired. Seal in glass jar. Great for fried pies.
In a large saucepan, combine onions, green peppers and 1/4 cup water. Bring mixture to boiling, then reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are tender.
Alternate layers of potatoes, green pepper and onion in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Cover and bake at 350° for 1 1/2 hours. Makes 8 servings.
Bring brown sugar, oleo and corn syrup to a boil in microwave (about 2 minutes). Add baking soda and stir well. Place popcorn in large size grocery bag. Cover popcorn with caramel mixture and stir well. Roll up bag and place back in microwave for 2 1/2 minutes on High, stopping once to stir.
Mix together ingredients. Bake 2 hours at 350°, stirring every 30 minutes. (Freezes great.)
Mix cheese and flour; mix in margarine. Form this dough mixture, mold 1 teaspoonful around each olive. Shape into a ball. Place on ungreased cookie sheet and refrigerate at least 1 hour. Bake 15 to 20 minutes at 400°.
Wash potatoes well and cut into bite-sized cubes or smaller as many potatoes as you want to cook. Place potatoes in a large microwaveable dish or cook on medium heat with small amount of oil in a covered skillet or frying pan. Chop your favorite onion and add to potatoes. Scoop 2-3 large tablespoons of margarine into the potatoes and season everything with as much Tone's Rosemary Garlic Seasoning as you like. Stir it all up in the dish and microwave on high for 5 minutes or stir occasionally if cooked on the stove.
Saute bell pepper, onion and broccoli in olive oil. Remove from pan. Season shrimp with pepper, Accent and salt and saute in same pan used to saute broccoli, onion and bell pepper. Add chicken and continue to cook on high heat, adding the remaining ingredients. Cover and cook for 15 minutes, lowering the heat. Serve over rice.
Cut slice from top of bread loaf; remove center, leaving 1-inch shell. Cut removed bread into bite size pieces. Saute celery and onions in margarine until tender. Add cheese; stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with veggie dippers and bread. Makes 2 cups.
Split English muffins. Mix all remaining ingredients together and spread on halved English muffins. Cut each half into quarters. Heat under broiler until bubbly and brown, about 5 minutes.
Cream butter and sugar; add 2 cups flour, spices, eggs and soda. Sift 2 cups flour over fruit and gumdrops. Add to creamed mixture. Bake 2 hours in large angel food pan at 350°.
Put air popped corn in brown paper bag that has been sprayed with Pam. Cook oleo, brown sugar, Karo syrup and soda on High in microwave for 4 minutes. Stir after 2 minutes. Works best in Pyrex 4-cup measuring cup. Pour over popped corn. Put brown bag in microwave; cook on High for 1 1/2 minutes. Remove, shake bag and return to microwave. Cook another 1/2 minute. Shake; cook another 1/2 minute. Pour onto cookie sheet; let set up. Store in covered dish.
Beat eggs until broken and smooth. Mix with sugar and other ingredients. Cook in unbaked pie shell, first 15 minutes at 450° and then lower to 350°. Bake about 45 minutes.
Brown meat with onion, remove from heat and drain fat. Add rice to meat mixture, and mix. Place cabbage in bottom of 2 quart casserole, buttered. Spread meat and rice over cabbage. Blend soup, water, catsup and pour over meat and rice layer.
Saute fine chopped onion in margarine until onions are soft and clear. Fold in cream cheese. Add crab meat and Tabasco sauce to taste. Place in fondue type dish. Serve with chips or crackers.
Heat oven to 375°. Grease an 8 x 8 x 2-inch square pan. Put apples into pan. Mix the remaining ingredients. Sprinkle over apples. Bake for 30 minutes.
Mix together oil and sugar. Add the beaten eggs and mix well. Add flour, salt, soda and cinnamon. Continue mixing. Fold in diced apples and chopped nuts. Pour batter in a greased 9 x 13-inch dish. Bake in preheated oven at 350° about 60 minutes or when tested done. Cool. Sprinkle with confectioners sugar, if desired.
Peel and remove seeds from cucumbers. Place in boiling salted water to cover. Simmer for 5 minutes; drain and chop. Melt butter in saucepan. Add flour and stir. Add stock; bring to a boil. Add cucumbers, salt and pepper; simmer until cucumbers are tender. Mix in blender and reheat to serve.
Brown pork chops on both sides. Slice onion, saving center slices and chop the remaining onion. Remove chops from pan. Add water and bouillon cubes and stir until dissolved. Add rice, onion, salt and spices. Place chops on top with slice of tomato, bell pepper and onion on top of each chop. Bake covered at 350° for 45 minutes. Makes 4 servings.
Combine beef cubes and wine and marinate for 2 to 3 hours (if time allows). Add favorite spice. Brown onions in bacon grease until clear. Saute mushrooms in 3 tablespoons of butter; set aside. Pat beef cubes dry (reserve wine). Brown in favorite drippings. Put in 5-quart casserole. Saute onions and carrots in skillet. Add flour. Stir in beef broth, wine and tomato paste. Stir in salt, thyme, garlic, pepper and parsley; pour over beef in casserole. Bake at 325° for 2 1/2 to 3 hours until tender. Add mushroom and onion mixture. Bake an additional 20 minutes. Serve over rice. Makes approximately 8 to 10 servings.
In bowl, soak raisins in hot water to cover for 5 minutes; drain. Combine margarine, egg whites and soup in bowl. Mix well. Stir in flour, oats, baking powder, baking soda, cinnamon, raisins and nuts. Drop onto lightly greased cookie sheet. Flatten with fork, dipped in water. Bake at 350° for 12 to 15 minutes or until golden brown. Cool on cookie sheet for 2 minutes. Remove to wire rack. Cool completely. Yields 4 dozen.
Beat sugar, oil and eggs together. Add remaining ingredients. Roll in small balls, brush tops with beaten egg white. Bake at 400° for 15 minutes.
Cream oil and sugar well. Add eggs and beat well. Add food coloring. Sift flour, salt and soda together. Add dry ingredients and buttermilk alternately, starting and ending with flour. Add vanilla. Bake at 350° for 45 minutes in a tube pan. Cool before frosting.
Combine pumpkin, sugar, salt, spices and molasses. Mix thoroughly. Add eggs and milk. Mix thoroughly. Pour into unbaked pie shell. Bake at 425° for 40 to 50 minutes.
Work butter into flour and add milk. Roll out on floured board and cut out biscuits. Bake at 450° until brown.
Mix all ingredients together and let come to a boil. Then cook for 5 minutes. Pour over warm cake or over ice cream.
Soak yeast in 1 cup warm water. Boil water, salt and sugar 5 minutes. Add lard and cool. Add eggs and 4 cups flour, then yeast and remaining flour. Start at 4 o'clock, knead at 6 o'clock and make buns at 9 o'clock; let rise overnight. Bake at 425° for 12 to 15 minutes. These are great for breakfast.
Pour warm butter over chocolate chips in medium bowl, stirring until chocolate chips are melted. Add sugar, brown sugar, eggs, flour and vanilla; mix well. Stir in pecans. Pour into pie shell. Bake at 350° for 30 to 40 minutes or until set. Yield: 6 servings.
Preheat oven to 375°. In a small bowl, combine flour, baking soda, baking powder and salt; set aside. In a large bowl, combine peanut butter, sugar, brown sugar and vanilla; beat until creamy. Beat in milk and egg. Gradually add flour mix; mix well. Stir in chocolate chips and peanuts; drop onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes about 4 dozen.
Brown meat and onion; drain. Add remaining ingredients. Put in casserole dish and bake for 1 hour at 350°. Remove from oven, add can of chow mein noodles and bake for another 30 minutes at 350°. (This will seem like a lot of water, but as the rice cooks, it will thicken.) Makes 8 servings.
Mix the cake according to directions on box of cake mix. Grease and flour a 9 x 13-inch pan. Pour half of mixture in pan. Bake at 350° for 15 minutes.
Cream the butter, sugar and eggs. Sift dry ingredients and cream all. Add the rest of the ingredients and mix well. Grease your cake cups and pour into the cake cups. Bake at 350° for 20 minutes.
Heat oven to 375°. In mixer bowl, beat 2 1/2 cups margarine and sugar until fluffy. Beat in eggs and 3 teaspoons vanilla, then combine flour, cocoa, baking soda and salt. Stir in oats. Drop by tablespoonfuls on ungreased baking sheets. Bake 10 minutes or until set. Cool. In saucepan, combine chips, sweetened condensed milk, remaining 2 tablespoons margarine and 1 teaspoon vanilla. Over medium heat, cook and stir until chips melt. Immediately sandwich cookies together with mixture.
For roux, in a large, heavy saucepan, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or until roux is reddish brown. Stir in onion, celery or green pepper, garlic, black pepper and red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, okra and bay leaves. Add shrimp and crab during the last 5 minutes of cooking.
Heat oysters in own liquor below boiling point until edges curl. Drain, saving liquor. Melt 1 tablespoon butter, blend in flour. Add milk gradually, stirring constantly; bring to boil and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Heat cleaned mushrooms in the remaining butter until hot, but do not brown. Add mushrooms, oysters and oyster liquor to cream sauce. Serve hot.
Slightly grease bottom of pan. Layer one roll of crescent rolls. Layer 1/4 pound of salami, ham and Provolone cheese. Beat eggs and add grated cheese. Pour over layers. Layer remaining salami, ham and Provolone cheese. Spread jar of fried peppers. Layer second package of crescent rolls. Bake at 350° for 45 to 50 minutes.
Cut zucchini lengthwise, remove seeds, cut and dice. Brown sausage and onion; drain grease. Add remaining ingredients except Parmesan cheese, mix well and put in a greased casserole. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Mix whole eggs, which have been beaten, with the melted butter, buttermilk, brown sugar and blackberry jam. Add flour which has been sifted with the cinnamon, allspice and nutmeg. Add nuts and fold in. Bake in a 9-inch tube pan or two 8-inch or 9-inch layer pans, greased with a mixture of 1 part flour and 2 parts shortening rubbed together. Bake at 325 degrees until done. Let cool slightly, about 5 minutes, and turn it out on a cake rack. While still warm, add bourbon to the bottom of the cake. Pierce the cake & let the bourbon seep into the middle of the cake so it will be a drunken jam cake.
Cook sugar and milk to soft ball stage over low heat; remove from heat and add peanut butter, vanilla and marshmallow cream. Beat until it starts to set. Pour into buttered dish. Cool, then cut into squares.
Mix milk and Bisquick together well in Pyrex pie dish and form into a pie crust. Add remaining ingredients in layers in order listed. Bake at 350° for 45 minutes and allow to cool for 10 to 15 minutes before cutting. Serves 4.
Cook rice as per directions. Preheat oven to 350°. Thaw and blot dry the spinach. Combine all ingredients in a bowl and stir well. Grease a 2-quart casserole. Put mixture in casserole. Bake uncovered for 35 to 40 minutes at 350°.
Cream butter and sugar. Add eggs, 1 at a time; beat well. Sift flour; re-measure 2 1/2 cups. Add salt and baking powder. Save 1/2 cup for flouring blueberries. Add dry ingredients in 4 parts on low speed of mixer. Fold in floured blueberries.
Mash tomato, onion, optional ingredients, and salt to form a coarse paste. Cut avocados in half, remove pits and scoop into the paste. Mash a little more just until mixture is blended and avocados are mashed into 1/2 inch chunks. Serve immediately or cover and refrigerate until ready to serve.
Mix ingredients together with mixer (make sure you let cream cheese soften first). Refrigerate overnight.
Steep tea bags about 20 minutes and pour cold water over bags. Put sugar, lemonade and orange juice in gallon jar. Add tea and fill with water.
Mix cake mix, pudding, Crisco oil, water, sour cream and eggs until well blended. Add chocolate chips and grated chocolate. Bake at 350° for 40 to 45 minutes.
Melt cheese in double boiler. Add to sausage and Bisquick. Mix well with hands. Roll into bite size balls. Bake 20 to 25 minutes at 375°.
Cook potatoes in boiling, salted water for 15 minutes or until tender. Cool slightly. With sharp knife, remove one narrow strip of skin around the middle of each potato.
Preheat oven to 350°. Mix sugar, butter and syrup together. Boil 5 minutes. Take off heat and add 1/2 teaspoon baking soda. Pour over popcorn and bake for 15 minutes. Take out of oven and stir really good. Return to oven for another 15 minutes (peanuts can also be added to this).
1st Layer: 2 (14 ounce) cans pineapple chunks (juice and all).
Mix jello and boiling water. Add cranberry sauce and pineapple; set in refrigerator. When jello starts to congeal, add apple and nuts. No topping on this originally, but it tastes good with the topping from the blueberry salad.
Dissolve gelatine in 3 tablespoons of cold water. Dissolve cheese in soup over low heat. Add gelatine mix and cool. Add other ingredients and pour into an 8 x 8-inch square pan. Let set until firm. Cut into squares and serve on lettuce leaf. Serve with saltine crackers.
Cream together butter, margarine, cream cheese and sugar. Beat with an electric mixer until light and fluffy. Add salt and vanilla. Add eggs, 1 at a time, and beat well after each addition. Mix in flour.
Beat egg. Add flour, water, salt and pepper. Can add 1/2 teaspoon cornstarch for some vegetables.
Combine all ingredients and bake on large cookie sheet at 350° for 25 to 30 minutes.
Sift together first four ingredients. Cream until light brown sugar and butter. Beat in honey and vanilla. Add alternately with flour mixture the milk. Chill at least one hour. Divide dough in quarters. Roll thinly on well floured board. Cut into 3 x 5-inch rectangles. Place on ungreased cookie sheet. Score with fork. Combine cinnamon and sugar; sprinkle on each rectangle. Bake 13 to 15 minutes at 350°.
Combine dry ingredients. Cut in Crisco until mixture resembles coarse crumbs. Stir in milk. Turn dough on floured surface. Knead 1 or 2 times. Lightly roll dough to 1/8-inch thickness, 17 1/2-inches long and 8 inches wide. Cook sausage enough to get grease out so that you can spread easily and evenly. Sprinkle sausage onto dough. Roll dough jelly roll fashion. Starting from the long end, cut in 1/2-inch slices. Place on greased cookie sheet. Bake at 400° for 20 to 25 minutes.
Cream sugar and butter. Beat in eggs. Add soda, buttermilk, vanilla and lemon. Add flour; mix well. Bake in Bundt pan (greased and floured). Bake at 350° for 1 hour, or until done.
Preheat oven to 350°. Cook cabbage in boiling salted water for 10 minutes. Drain. Put into baking dish. Blend soup, milk and cheese. Pour over cabbage. Sprinkle with bread crumbs.
Lightly grease oblong pan. Sprinkle nuts in pan, then coconut. Mix cake according to directions and spread on coconut. Mix melted margarine, sugar and cream cheese and spread on top of cake. Bake at 300° for 1 hour.
Heat oven to 350°. Grease 13 x 9-inch pan. Combine first six ingredients. Mix well. Reserve 1 cup; press remaining onto bottom of prepared pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chocolate. Mix caramel and 1/4 cup flour until smooth; drizzle over chocolate to within 1/4 inch of pan edges. Sprinkle with reserved mixture. Bake an additional 18 to 22 minutes until golden. Cool completely. Yields 32 bars.
Boil the chicken breasts until tender. Chop into bite size pieces. Layer in a 9 x 13-inch baking dish the green beans, chicken soup, cooked chicken pieces and dressing mix. Bake in a 325° oven for 15 to 20 minutes.
Mix first 6 ingredients and cook over very low heat until thick, stirring constantly. Remove and add 1 tablespoon butter or margarine and 1/2 teaspoon vanilla; mix well. Pour in baked crust. Top with meringue and bake until meringue begins to brown.
Mix ingredients together and put into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Combine all ingredients in a large bowl. Mix until well blended. Beat at medium speed 4 minutes. Turn batter in greased, lightly floured Bundt pan. Bake in preheated 350° oven for 1 hour. If desired, dust with confectioners sugar.
Set oven at 350°. Mix well the meat, beaten eggs, salt, bread crumbs, chopped onion, tomatoes and catsup. Shape into a loaf. Place in loaf pan and place the bacon strips on the top. Bake for about 1 hour. Serves 4 to 6.
Brown meat and onion. Drain fat. Stir in cooked rice, ketchup, mustard, salt and pepper. Add 3/4 cup of shredded cheese. Heat through.
Cook sausage over high heat, stirring frequently, until brown. Drain off grease. Set aside.
Mix all ingredients well. Bake in a loaf pan at 300° for 45 minutes. This makes 18 slices of which equals out to 1 fat, 1 bread and 1/2 fruit.
Add sugar, vanilla, salt and cream to eggs. Beat until well mixed. Add milk (fill with). Ready to put into ice cream freezer. Makes 1 gallon.
Mix flour, sugar and milk together. Turn oven on to 350°. Take a 9 x 13-inch pan and melt the stick of butter in pan. When it is all melted, put the mixed batter into the pan. Layer the peaches in the pan. Bake at 350° for about 35 minutes or until golden brown.
Bring the cream, half and half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar. Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended. In a slow, steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Return the mixture to the saucepan and cook, stirring, over medium-low heat until the custard thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil. Immediately pour the custard through a strainer into a bowl and stir in the vanilla. Let cool to room temperature, whisking occasionally.
Peel potatoes and onions and thinly slice. Layer potatoes, onion and soup in baking dish. Repeat layers. Bake at 250° until potatoes and onions are tender. Sprinkle with cheese. Bake until cheese is melted.
Mix all ingredients well except noodles and bread crumbs. Once mixed well, fold in noodles gently and pour into well-buttered casserole. Place bread crumbs on top. Bake at 350° for about 30 minutes. Serves 10 to 12.
Cook potatoes and cream. Add all the ingredients and blend well. Put in a 2 to 2 1/2-quart dish. Sprinkle 1 cup of shredded cheese on top. Cook at 350° for 30 minutes.
Combine ingredients and marinate in refrigerator for 24 hours. Serve chilled with cocktail picks.
Brown chicken in melted butter. Take chicken out of butter. Cook broccoli, carrots and onions in same pan with butter. Simmer for 10 minutes. Put chicken back in pan with the broccoli and carrots. Cook for 5 minutes. Simmer cream of broccoli soup with the milk for 10 minutes; add salt and pepper. Pour broccoli mixture over chicken and simmer until done.
Coarsely chop 1 1/2 cups M&M's candies. Reserve remaining candies for decorations.
Combine first 6 ingredients in blender. Place bread, edges touching, single layer in 9 x 13 baking dish. Pour liquid mixture. Place in refrigerator overnight. When ready to cook, pour melted butter evenly over slices. Sprinkle evenly with orange peel and pecans. Bake in 400° oven until golden, about 20 to 25 minutes.
Mix butter in mixer until fluffy. Slowly add flour. Add pecans, 1/4 cup 10x confectioners sugar and orange extract. Mix well. Use one level tablespoon for each cookie; shape into balls and place 2-inches apart on a greased baking sheet. Bake in a preheated 350° oven for 15 minutes. Transfer to a wire rack with wax paper under. Dust cookies with remaining 10x sugar. These cookies freeze well.
Cook chicken with salt, pepper and vermouth; allow to cool in that liquid. Remove chicken from bone; skin and cut into 3/4-inch cubes. Thoroughly combine chicken with the remaining ingredients except corn flakes. Allow to stand at least 1 hour; add additional seasoning, if desired. Spoon into a greased baking dish, about 8 x 12-inch. (It can be refrigerated at this point.) Top with crushed corn flakes and bake at 350° for 30 minutes or until thoroughly heated and very lightly browned. Makes approximately 12 to 15 servings.
Mix sherry, cornstarch and soy sauce. Pour over meat. Marinate 30 to 45 minutes. Shred cabbage, carrots, celery and onion. Salt and pepper. Set aside.
Melt caramels in milk over low heat; add pecans. Drop by teaspoons onto buttered wax paper. Chill. Melt paraffin and chocolate chips in heavy saucepan over low heat. Dip candy into chocolate and return to waxed paper. Chill. Makes 3 1/2 dozen.
Brown steaks on both sides in margarine on high heat. Reduce heat to medium. Add lemon and salt. Cook for 10 to 15 minutes or until done.
Line bottom of baking dish with dried beef. Wrap each breast with bacon. Mix sour cream and soup together with a dash of Kitchen Bouquet. Pour over chicken and bake at 300° for 3 hours.
Press the juice out of the crushed pineapple. To the juice, add orange sections. Cover and soak overnight in refrigerator. Add carrots, pineapple and apples. Mix well.
Mash berries with a fork. Blend into sour cream. Mix in pineapple and sugar and blend thoroughly. Spoon into a mold. Freeze 3 to 4 hours. Delicious! Makes 8 to 10 servings.
Layer in crock-pot as listed. Cook all day on low or on high for 4 hours.
Tear endive and head lettuce into bite-sized pieces in large bowl. Arrange orange slices and onion rings on top of greens. Saute 1/2 cup walnuts in 2 tablespoons butter or margarine; add with dressing and toss.
Work all of this together. Line a container with wax paper. Press ingredients in well. Keep in refrigerator and slice as desired.
Heat soup (no water). Dissolve gelatine in 3 tablespoons cold water. Remove soup from stove. Add gelatine. Blend cheese and mayonnaise into soup mixture. Add rest of ingredients. Put in mold that is sprayed with nonstick spray. Good, especially with small crackers.
Mix refried beans and seasoning mix in an 8 x 11-inch casserole. Spread out evenly in dish. Spread 1 carton of sour cream over the beans. Spread guacamole over the sour cream. Add a layer of chopped tomatoes (as much as you like). Add a layer of chopped green chilies. Add a layer of chopped green onions. Top it all off with shredded Monterey Jack cheese. Serve with Doritos or Fritos.