HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients and blend well. Dip cooled baked cookies into frosting. Set on rack or waxed paper until frosting sets. While still soft, frosting may be sprinkled with coconut, colored sugar, crushed peppermint or chopped nuts. Good on brownies, butter cookies, nut cookies, molasses cookies, etc. Makes frosting for 3 dozen.
Cook onion and celery in oil. Add frozen broccoli and cover. Steam over low heat for 10 minutes. Add remaining ingredients. Bring to a boil. Put in casserole. Bake at 350° for 25 minutes.
Beat together lemon juice, Eagle Brand milk and cream cheese, then fold in crushed pineapple, bananas and pecans. Pour into two graham cracker crusts. Chill 2 hours.
Trim the greens and separate the tough stalk from the tips. Bring a saucepan of salted water to boil and add the stalks. When they are almost tender, add the tips and cook another minute or two. Drain.
Combine cream cheese and honey, mixing until well blended. Stir in sour cream. Chill. Combine cheese with lettuce; layer lettuce mixture, peaches, berries, grapes and cream cheese mixture in a large bowl. Chill several hours. Yield: 12 servings.
Mix vinegar, water, oil, sugar, dill and garlic; pour over broccoli. Cover and chill at least 12 hours. Before serving, toss broccoli with olives and pimentos.
Cover pizza pan or jelly roll pan with 1/4-inch slices of cookie dough. Press slices together to cover all of pan. Bake according to directions on package.
Melt shortening in skillet. Add beef, onion, salt, pepper and flour. Cook until meat loses its color, stirring occasionally. Drain off excess fat. Stir in water, Worcestershire and catsup. Simmer, stirring occasionally, for 15 minutes. Serve in hot buns.
Grease a 13 x 9-inch pan. Spread these ingredients in the pan in order listed. Do not stir anything together. Pour butter, melted, on top of other ingredients. Bake in a 350° oven for 60 minutes.
Measure flour and salt into bowl. Cut in shortening thoroughly with fork. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. (One or two teaspoons more water can be added, if needed.)
In medium bowl, combine bran, milk, margarine and egg; let stand for 5 minutes. In small bowl, combine flour, brown sugar, baking powder and baking soda; stir in bran mixture just until blended. (Batter will be slightly lumpy.) Stir in blueberries. Spoon batter into 12 paper-lined or greased 2 1/2-inch muffin pan cups. Bake at 400° for 20 to 22 minutes or until done. Serve warm.
Rinse and prepare salad fixings. Mix salad dressing and toss. Delicious!!
Combine water and salt in saucepan. Bring to a boil and add beans. Cover and cook 6 to 8 minutes; drain. Toss beans with 1 tablespoon of butter, Blue cheese and pepper. Spoon into a lightly greased 1-quart casserole dish and set aside.
Don't throw away those leftovers. Put them all into a freezer-safe container and freeze them! When you have sufficient vegetables, meats and/or gravies, place in a large pot. Add cooked, whole tomatoes with juice, tomato sauce and soup stock. Add seasoning, onion, potatoes, carrots and any other vegetables desired. Bring to a boil;	reduce heat and simmer until fresh vegetables are done.
Coat steak or chicken with TexJoy steak seasoning. Cover meat with Italian dressing. Place meat in a plastic bag and seal. Store in refrigerator overnight or longer.
Preheat oven to 350°. Boil sweet potatoes until tender. Peel and mash. Then beat with electric hand mixer until smooth and fluffy. Add beaten eggs, sugar, milk, melted butter and spices. Mix well. Pour into pie shell and bake at 350° for 30 to 45 minutes, checking for doneness or until toothpick inserted in center comes out clean.
Quarter biscuits. Shake in 3/4 cup sugar and 1 tablespoon cinnamon. Put in ungreased tube pan. Melt margarine and 1 cup of sugar, bring to a boil until thick. Pour over biscuits. Bake 40 minutes in 350° oven. Turn out of pan immediately (be careful).
Thaw lemonade mix, add directly to condensed milk. Using mixer, beat until smooth. Add lemon juice and rind, if desired. Pour into pie crust. Refrigerate for 2 to 3 hours.
Combine mushroom soup, onion soup, rice and water in a 9 x 13 baking dish. Put chicken breasts on top. Bake at 350° for 30 to 40 minutes or until chicken is done.
Cut 1-inch (not to be used) of a stick of butter and melt the larger portion. Add brown sugar, flour, soda, egg and vanilla. Mix together and add pecans and chocolate chips. Bake at 350°.
Soak chicken pieces in cold water for several hours to remove blood. Drain. Place flour in plastic bag for coating chicken. Heat vegetable shortening in an iron skillet, hot enough so chicken will start frying the minute you add it to the fat. Fry until brown on both sides. When brown, season with salt and pepper. Cover and cook slowly until tender. Remove lid and fry until crisp on both sides. Remove chicken to heated serving platter.
Put apples in a greased 8 x 8-inch baking dish. Mix sugar, cinnamon and nutmeg. Sprinkle 3/4 cup of sugar mixture over apples. Remove crust from bread and cut into cubes.
In a bowl: Toss cubes with olive oil, parmesan cheese, garlic powder, salt and pepper to taste.
Beat eggs. Add sugar, flour, butter, vanilla and salt. Mix thoroughly. Blend in buttermilk. Pour into pastry shells. Bake in a 350° oven. Pie should brown.
Add all ingredients and pat into patties. Fry in vegetable oil or olive oil. Fill pan with oil just enough to cover the bottom. Fry until golden brown on both sides (about 10 minutes cooking time).
Drain pineapple and reserve the syrup. Blend cream cheese and the next 3 ingredients. Set aside 2 Tbsp. pineapple. Stir in remaining pineapple into cream cheese mixture. Spread over the graham cracker crust and chill. Blend sugar, cornstarch, salt and 1/3 c. pineapple syrup. Cook until thickened over low heat. Add the blueberries and cook a little longer. Cool. Pour over the chilled pie crust. Top with cool whip and reserved pineapple.
Mix sugar, raisins and water in saucepan and boil for 5 minutes. Let cool.
In mixing bowl gradually add sugar to butter, creaming well. Beat in vanilla and eggs. Add oats mixture. Mix well. Sift together remaining ingredients. Add and stir until well blended. Pour batter into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes or until cake tests done. Frost in pan with Lazy Daisy Frosting.
Slice ends from bread. Slice remaining loaf into 8 slices and arrange in bottom of two greased (8-inch) square pans. In large bowl, beat eggs, egg yolks, light cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
Melt last three ingredients in a double boiler and keep hot. Using a toothpick, dip each ball into the chocolate mixture. Place on waxed paper until chocolate has cooled. Refrigerate.
Brown meat and pour off liquid. Bring to a boil with all other ingredients added and then turn heat down and simmer 1 1/2 hours.
Grease a 10 x 7 x 2-inch pan. Mix all dry ingredients together. Add onion, eggs and oil. Mix well together, then add zucchini. Spread in pan. Bake at 350° for 35 to 40 minutes, until lightly browned on top.
Add together margarine, sugar and eggs. Mix together flour, baking powder and salt. Mix dry ingredients into margarine, sugar and eggs alternately with milk. Put 1 cup of mixture in 10-inch griddle. Bake at 450° for 8 to 12 minutes.
Brown ground turkey in saucepan; drain off fat. Stir in spaghetti sauce mix and tomato sauce. Add cheeses gradually. Stir over low heat until cheese is melted. Blend together wine and cornstarch. Add to cheese mixture. Cook, stirring constantly, until thickened and bubbly. Transfer to fondue pot and place over fondue burner. Spear bread cubes with fondue fork. Dip into fondue mixture, swirling to coat.
Beat eggs until light. Add sugar gradually, beating well. Blend in shortening. Sift together dry ingredients and add alternately with milk to sugar and eggs. Chill dough (2 to 3 hours) until it can be rolled and cut. Roll 1/4-inch thick on floured surface. Cut with donut cutter and fry in hot oil, a few at a time, turning once until light brown. Drain on paper towel.
Mix and make into small balls or medium. Roll in shredded coconut. Store in covered container in refrigerator. Very rich.
Cut the cake into slices and place in oblong dish. Mix the vanilla pudding with the milk until it is thick. Pour over cake and spread. Chill. Put the blueberry pie filling over the pudding. Chill again, then spread the Cool Whip over the berries and sprinkle with nuts. Refrigerate.
Cream together the shortening and sugar. Add the molasses and egg; beat well. Sift together and add the flour, salt, soda, baking powder, cinnamon, cloves and ginger. Beat until smooth. Use ice tea spoon to scoop up dough, then roll into small balls and dip in granulated sugar. Place 2-inches apart on greased cookie sheet. Bake at 325° about 15 minutes.
Heat oven to 350°. Cut each squash in half. Remove seeds and fibers. Pare squash; cut into 1/2-inch slices. Stir together sugar, margarine, flour, cinnamon and salt. Arrange squash in baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Top with apples. Sprinkle with sugar mixture. Cover with foil. Bake 50 to 60 minutes or until squash is tender.
Thaw pastry 20 minutes. Preheat oven to 425°. On a lightly floured board, roll pastry to a 14-inch square. In the center of the square, place chocolate, walnuts and butter; sprinkle with Grand Marnier. Pull pastry edges together, twist and turn. Place on ungreased baking sheet and bake for 20 minutes. Let stand at least 10 minutes. Sprinkle with confectioners sugar and serve. Serves 6.
Boil the potatoes with skins on until tender with cover on. Drain and peel the potatoes. Thoroughly mash the sweet potatoes with electric mixer. Mix in butter until melted. Add sugar, evaporated milk, nutmeg, vanilla and eggs. Mix with electric mixer until smooth. Pour sweet potato mixture into the pie crusts. Bake at 375° for 25 minutes or until knife inserted off center comes out clean.
Place all fruit with its own juice into bowl. Other fresh fruit can be added. Sprinkle pudding over top and stir to dissolve. Place in fridge. I like to serve this with angel food cake. Also good with pound cake or eat as is.
Preheat oven to 350°. Grease a 12-inch Bundt pan. Blend cake mix, pudding mix, club soda, oil and eggs in a large bowl of electric mixer. Beat until well blended. Pour batter in prepared pan. Bake for 50 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert on wire rack and cool completely. Sprinkle confectioners sugar over the top of cake.
Cook ground beef until it crumbles. Drain fat, then put meat in a colander. Rinse with hot water to remove any extra fat. Place all ingredients in a 5-quart Dutch oven. Simmer until barley is done. Makes 4 quarts.
Preheat oven to 375°. In large bowl combine shortening, sugars and vanilla; beat creamy. Beat in eggs. Add dry ingredients and mix well. Stir in M&M's. Roll into small balls and lay on ungreased cookie sheet. Bake 8 to 10 minutes.
Mix margarine, Crisco and sugar. Add eggs; beat well. Add flour, salt and baking powder. Add milk as needed. Add vanilla and lemon. Bake at 325° for 1 hour and 15 minutes.
In baking pan (9 x 13-inch), mix celery soup with water and rice. Lay chicken pieces on top of mixture. Sprinkle onion soup mix over chicken. Pour over top the mushroom soup mixed with water. Bake uncovered for 2 hours at 350°.
Mix margarine and sugar. Add eggs, one at a time. Sift dry ingredients together. Add alternately with milk and vanilla. Bake at 325° for 1 hour and 45 minutes.
Mix all ingredients together and mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook potatoes; peel and dice. Fry diced bacon until almost done; drain. Combine ingredients except for olives and bacon and place in 9 x 13-inch cake pan. Top with olives and bacon and bake at 325° for 1 hour. Do not cover.
In large mixer bowl, beat peanut butter, margarine, vanilla and salt until fluffy; gradually beat in sweetened condensed milk, then confectioners sugar until smooth. Shape into 1-inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each into melted candy coating, not coating completely; let excess candy coating drip off. Place on wax paper-lined baking sheets; let stand or chill until firm. Store covered at room temperature or in refrigerator. These candies freeze well.
Place broken pretzels in 9 x 13-inch pan. Mix other ingredients and pour over pretzels. Stir to coat the pretzels evenly. Bake in a 350° oven for 20 minutes. Stir every 5 minutes while baking.
Melt chips and condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread into square pan. Chill for 2 hours, until firm.
Mix wet ingredients and sugar. Mix dry ingredients and then mix with wet ingredients. Do not overmix. Pour into muffin tins sprayed with Pam. Bake at 375° for 20 minutes. Batter will be thin and should be stored in refrigerator if not baked immediately. Keeps 1 week or more and can be baked as needed.
Beat cream cheese and whipping cream until soft peaks form. Stir in other ingredients, except peaches. Refrigerate several hours until salad sets.
In a large baking pan or roaster, carefully mix cereals, pretzels and nuts. Hard pulverize marjoram and savory and blend with other seasonings. Blend with cereals. Cut butter in small chunks over entire surface. Place in 250° oven for 45 minutes. Stir during toasting. Store in airtight container.
Cream sugar and butter. Add sour cream and eggs. Add flavorings. Sift dry ingredients together and add to creamed mixture. Dough will be soft. Chill several hours. Roll out small amounts at a time	on a well floured surface. Keep remaining dough chilled. Use desired cookie cutters. Bake 8 to 10	minutes in 350° oven.	Do not brown the cookies. This is a very tender soft cookie. Frost and decorate as desired.
Brown meat and drain. Add soup and other ingredients. Simmer, stirring occasionally, for 10 to 15 minutes. Serve on hamburger buns.
Cook potatoes in skins. Cool thoroughly. Peel and grate with a large carrot grater. Fry in hot Wesson oil until brown on both sides. Add milk, salt and pepper. Cover for a few minutes, then serve.
Mix all together well. Pour into casserole dish and bake at 350° about 45 minutes.
Put applesauce into large pie plate. Mix next 3 ingredients. Sprinkle over applesauce. Bake in oven or microwave until applesauce bubbles through.
Soak banana slices in pineapple juice. Mix cream cheese and 1/2 cup milk in large bowl with electric mixer on medium speed until well blended. Add pudding mix and remaining 1 1/2 cups milk. Beat on low speed 1 minute. Layer 1/2 of cake, fruit and pudding mixture, then layer of Cool Whip; repeat layers. Cover and refrigerate.
In small mixing bowl combine the fresh or frozen cherries and 1/2 cup whipped topping; set aside. Using 2 cups milk, prepare pudding according to package directions but do not chill.
Combine thawed potatoes, butter, onion, soup, sour cream and cheese. Stir well. Spoon into greased 2 1/2-quart casserole. Bake at 350° for 50 minutes.
Soften yeast in water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Mix well. Add softened yeast and eggs. Beat well. Add enough more flour to make a soft dough. Turn out on a lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours). When light, punch down. Cover and let rise 10 minutes. Roll dough out on board and cut with round cutters. Place each roll in buttered pan, just barely touching each other. Brush with butter. Let rise until doubled (45 minutes). Bake at 350° for 15 to 20 minutes. Yields 3 1/2 dozen rolls.
Warm soup. Dissolve gelatin in 1/4 cup water. Mix gelatin/water into soup; cool. With hand mixer, mix cooled soup/gelatin and all remaining ingredients, except shrimp. Chop shrimp very fine in food processor and fold into mixture. Pour into 4-cup mold. Chill until firm. Serve with Ritz or favorite crackers.
Mix pecans, flour and butter together. Press into oblong baking pan. Bake at 350° for 25 minutes. Cool.
Combine all ingredients in blender. Blend well. Store in refrigerator until used. May be used in any recipe calling for sweetened condensed milk.
Mix all ingredients and roll in balls. Bake at 325° for 15 minutes. Reduce heat to 310° and bake for 10 more minutes.
Combine rice, sour cream, salt, pepper and 1/2 cup of cheese. Spoon into buttered dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Brown pork chops on both sides in a frypan in the oil. Dissolve chicken cubes in the 1 1/2 cups of boiling water and then add the other ingredients. Pour over pork chops in electric frying pan. Bring to a boil then simmer (with the lid on) for 1 hour or until done.
Heat butter and oil in a large kettle. Add carrots, celery, onion and garlic; saute until onion is tender. Add tomatoes, oregano, basil, salt and pepper; bring to a boil. Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes. Spoon into soup bowls and sprinkle with Parmesan cheese.
Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down; brush sauce on top of chicken, coating well. Turn chicken over; gently pull back skin and brush meat with sauce; replace skin over sauce. Brush skin with remaining sauce. Bake at 400 degrees until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
In a large skillet, brown ground beef in oil with onion and garlic. Add tomato paste, 2 cups water, salt and pepper. Simmer for 1 hour.
Combine milk and pudding mix. Beat 1 minute. Will be thick. Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Refrigerate 2 hours. Garnish and serve with whipped cream. Yields 8 servings.
Mix all ingredients in pot. Bring to a boil. Cover and simmer for 1 hour. Cook chicken on grill. After chicken is about one-half done, dip in sauce and return to grill. Repeat a couple of times.
Saute chicken in oil. Season with garlic salt. Add vegetables. Mix broth, cornstarch and ginger. Pour into stir-fry until thickened. Serves 3 (282 calories per serving). Serve over white rice.
Place spinach in strainer, rinse with hot water. Press out water. Saute beef, add salt, mushrooms and onion. Remove from heat. Add spinach, sour cream and seasonings. Add 1/2 cup of each cheese. Put in 2 quart casserole and add cheese on top. Bake at 350 degrees at 20-25 minutes. Serves 6-8.
Saute seafood in olive oil, garlic and parsley over medium heat for about 3 minutes. When cool, chop into small pieces. In a large bowl, add seafood mix, garlic from pan, Ricotta, Romano, salt, pepper, fresh lemon juice and egg; mix well. Cook shells according to directions, then put in lukewarm water for 10 minutes. In same saute pan, add butter, heavy cream and 1/2 cup Romano cheese over medium heat and whisk. Cook until thickened, about 10 minutes. Put 1/2 white sauce on bottom of pan. Fill shells with seafood mixture. Pour rest of sauce over top. Top with a little Romano. Bake, covered, until heated, about 25 minutes at 350°. You may vary seafood for your likes and dislikes.
Mix water, sugar and Kool-Aid well. Mix frozen juices with 3 cans water. Mix all and freeze. Take out of freezer in morning to use that night (12 hours).
When selecting turnip greens, salad turnips are best. If you prefer turnips with roots, however choose those with purple topped roots. Turnips and Collards must be carefully washed. Fresh greens are best when cooked with fresh pork, backbone, ham hocks, chops or turkey. Meat gives the greens a down home flavor. Bring the meat to a boil in 2 to 3 cups of water. Add tsp. of salt, lemon pepper, dash wine vinegar and red pepper. Let meat simmer for 30 minutes. Add vegetable to meat and broth and bring to a broil. Add another tsp. lemon pepper and salt and 1/2 cup onion (green onion chopped is best or Vidalia onion), and a pinch of sugar. Cover and simmer 45 minutes to an hour. Serve over rice.
On wax paper or in a bowl, stir together the flour, baking powder and baking soda. In a medium bowl with an electric beater, beat the banana until pureed, there will be 1/2 cup. Add the butter, sugar, egg and vanilla; at medium or high speed, beat until blended. Add flour mixture; at low speed, beat until blended. Add flour mixture; at low speed beat until blended. Drop by level tablespoonfuls a few inches apart onto greased cookie sheets. Sprinkle with sugar-cinnamon mixture.
Sift flour with cinnamon and salt in bowl. In a large bowl, beat egg whites with an electric mixer until soft mounds form. Gradually add 3/4 cup sugar. Continue beating until very stiff, straight peaks form. Do not underbeat.
Combine sugar and butter. Cream until light and fluffy. Add eggs one at a time. Add flour to creamed mixture, alternating with milk. Stir in flavoring. Bake in well-greased, floured 10-inch tube pan at 300° for 1 hour and 40 minutes. Yields 1 (10-inch) cake.
Cut chicken in pieces; wash and wipe dry. Season well with salt and pepper; brown in hot cooking oil. Remove chicken; sift flour into hot oil and brown. Add onion and cook for 2 minutes. Add chicken, hot water, and a few grains of cayenne pepper; simmer until chicken is tender. Add oyster or shrimp and parsley; simmer 20 minutes. Remove from heat and serve with steamed rice.
Preheat oven to 350°. In a large bowl, cream butter with sugar until light and fluffy. Stir in vanilla. Gradually add flour, blending well after each addition. Stir in nuts. Cover and chill until firm. Shape dough into 1-inch balls. Place on a greased baking sheet. Bake for 20 minutes or until lightly brown. Remove from sheet and cool. Yield: 3 dozen cookies.
Cook broccoli and drain. Arrange in shallow baking dish. Cut flounder in serving size pieces. Melt margarine and saute onion. Stir in flour and cook until bubbly. Add milk; cook until thick. Stir in salt, pepper and cheese. Stir until cheese melts. Pour over fish. Bake at 350° for 30 minutes. Sprinkle with paprika.
Soften ice cream. Add milk and juice from cherries. Chop up all the cherries, except 12 to 15. Add to ice cream. Mix with a mixer. Pour into glasses. Top with whipped cream and cherry. Makes about 12 to 15 servings.
Melt margarine in saucepan over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal and toss to coat well. Press firmly into greased 13 x 9 inch pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 24 squares.
Preheat oven to 375°. Separate crescent dough into 2 large rectangles. Place in ungreased cookie sheet. Gently press dough to cover bottom of pan. Seal perforations.
Layer 1/2 cake, pineapple, pudding, Strawberry Glaze, Cool Whip, coconut and pecans, then the other half of ingredients in the same order. Garnish top with Cool Whip and large strawberries.
Melt butter. Mix with flour and nuts. Press into 9 x 13 inch oven-proof dish. Bake at 350° for 20 minutes. Remove from oven and cool completely. Mix softened cream cheese, sugar and 1 c. Cool Whip; spread on cooled crust. Mix milk, pudding and vanilla; spread on cream cheese mixture. Place remaining Cool Whip on top. Garnish with pecan halves or shaved curls of chocolate.
Combine oil, garlic, onion and mushrooms in microwave dish. Microwave on High uncovered for 1 to 2 minutes. Stir in vegetables. Cover with lid. Microwave for 3 1/2 to 4 minutes. Stir once.
Heat oven to 350°. Beat egg, shortening, margarine, vanilla and 1/2 cake mix until smooth. Stir in remaining mix. Divide dough in 4 parts. Roll each into rectangle (10 x 6-inch) on lightly floured cloth covered board. Cut into 3 x 3 1/2-inch pieces each. Place on ungreased sheet. Bake 6 to 8 minutes or until edges look set, centers will be slightly puffed. Prick surfaces with fork. Cool and remove from sheet. Cut ice cream into rectangles about 3/4 inch thick. Place between 2 cookies and press together. Wrap in foil at least 24 hours.