HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, shortening, eggs and vanilla. Stir in remaining ingredients. Cover and refrigerate 1 hour. Lightly grease cookie sheet. Cut dough into 48 rounds. Cut out the centers of 24 of the rounds. Place uncut rounds on cookie sheet. top with filling, spreading almost to edges. Top with remaining rounds. Press edges together with fingers or fork. Sprinkle tops with sugar. Bake until very light brown at 400 for 6 to 8 minutes.
Bring to boil jello, sugar and pineapple with juice. Chill until thick. Beat cream cheese with milk. Add to jello mixture. Beat Dream Whip and add to mixture. Refrigerate.
Combine ingredients. Form mixture into balls, using 1 teaspoon mixture for each ball. Bake in sauce at 325° for 1 hour. Baste often.
Mix together the cherry pie filling, crushed pineapple and fruit cocktail; set aside. Mix together the milk and Cool Whip; pour over fruit mixture and blend. Refrigerate.
Thaw dough according to package directions; slice each loaf into 12 equal pieces. Punch hole in each piece of dough; fill with cheese and form into balls to enclose cheese. Combine butter and onion soup mix; dip each ball in butter mixture and place dipped balls into 12-cup Bundt or tubed angel food pan. Cover; let rise until doubled in size. Bake at 350° for 30 to 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove immediately from pan. Serve warm.
Combine corn meal, 1/3 cup sugar, salt, margarine and milk. Cook, stirring constantly, until thick in a large saucepan. When cool, add yeast which has been dissolved with 1 teaspoon sugar and 1/4 cup warm water. Add eggs and beat until mixed. Add flour and knead until elastic. Let rise to double. Make rolls out and let rise. Bake 20 minutes in a 350° oven.
Cook and drain sausage. Use the same pan to cook potatoes and onion until transparent. Put potato and onion mixture and sausage together in a baking dish. Top with cut up Swiss cheese. Beat eggs and milk together. Pour mixture of eggs and milk over top. Bake at 350° for about 35 to 40 minutes, until potatoes are tender.
Put the lettuce leaves on a serving plate and top them with the chicken. In a bowl, combine well the scallions, garlic, ginger root, sesame paste, vinegar, soy sauce, sugar, chili paste and sesame oil. Spoon the sauce over the chicken. Serves 6.
Prepare and bake pie shell. Let cool completely before filling. Combine sugar, cornstarch and salt. Gradually add to hot milk (not boiling) in medium saucepan, stirring until smooth. Bring to boiling, stirring constantly, over medium heat. Boil 2 minutes, then remove from heat. Stir half of hot mixture into egg yolks, then combine with rest in saucepan. Cook, stirring over low heat, until it boils and is thick enough to mound from spoon, about 5 minutes. Turn into bowl. Stir in extracts and half of coconut. Place waxed paper directly over filling and refrigerate 1 hour.
Sift flour, baking powder, soda and salt. Combine buttermilk and eggs; add to flour mixture. With eggbeater or electric mixer at high speed, beat until smooth; stir in butter. Bake as directed by waffle iron manufacturer directions.
Mix the first 3 ingredients together and press into a 13 x 9-inch cake pan. Bake at 350° for 15 minutes. Cream the next 2 ingredients together; fold in small container of Cool Whip. Spread on crust. Mix the pudding and milk together. Spread over cream cheese mixture, then spread large Cool Whip. Garnish with pecans.
Mix soup, rice and water in a 13 x 9-inch baking dish. Top with chicken breasts. Salt and pepper well. Cover with aluminum foil and cook at 350° for 1 hour.
Cream shortening and sugar. Add eggs, one at a time. Add flavoring and cherries. Add flour alternately with milk. Mix well. Pour into greased and floured tube pan. Do not preheat oven. Bake at 275° for 2 hours.
Mix all ingredients together and top with grated cheese. Bake at 350° for 40 to 50 minutes or until lightly browned. Cover with foil for at least 15 minutes before serving.
Put roast in crock pot and top with sliced onion. Sprinkle with pepper. Pour a small amount of barbecue sauce over top of onions and cover with about 1 cup of water. Cook on low for 10-12 hours.
Blend all ingredients (save 1/4 cup cheese and 1/4 of the mixture). Fill tortillas with mixture and roll up. Set in 9 x 10 cake pan or casserole dish. Pour mixture over rolled tortillas. Sprinkle with remainder of cheese. Bake in 350° oven for 20 to 30 minutes until bubbly.
Mix and bake in greased 9 x 13-inch pan at 350° for 15 to 20 minutes. Mix 1 can of Eagle Brand milk with 1 1/2 cups coconut. Spread over cake and bake 20 minutes more. Ice. Let cool and cut.
Prepare frozen chopped broccoli as label directs, but prepare all 3 packages together. Drain; cool until easy to handle.
Combine flour, salt, soda and sugar. Make a well in center of dry ingredients. Add eggs and oil. Stir only until dry ingredients are moistened. Stir in peaches, vanilla, almond extract and nuts. Measure 1/3 cup batter for each muffin. Bake at 350° for 20 to 25 minutes or until muffins test done. (For peach bread, spray 9-inch loaf pan with Pam and spoon batter in pan. Bake for 1 hour or until tests done.) Make 12 muffins or 1 9-inch loaf.
Dissolve jello in hot water. Add celery and pineapple. Let cool. Mix cream cheese and milk until smooth. When jello has cooled, add mixture and fold in until celery and pineapple come to the top. Keep refrigerated.
Brown ground chuck. Drain. Put chuck, seasoning, tomato sauce, corn, chili with beans, onions and peppers in pot. Heat until bubbling. Pour heated ingredients into baking dish. Sprinkle shredded Cheddar cheese evenly over ingredients. Mix egg and milk with cornbread mix. Pour over cheese. Bake at 350° for 30 to 45 minutes or until cornbread is done.
Mix and shape into eggs. Coat with melted chocolate. Put on waxed paper placed on cookie sheet. Let stand until cool.
Prebake pie shell at 350° for 10 minutes. Beat eggs, milk, nutmeg, onion, salt and pepper. Sprinkle with cheese, then bacon; pour egg mixture over. Bake at 350° for 35 to 45 minutes.
Mix the ingredients well. Form into a ball. Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal. Let set and refrigerate.
Mix cream cheese, peanut butter and sugar together. Fold in Cool Whip. Put in cool, baked crust. Freeze.
Combine butter, sugar, Karo and milk. Boil 5 1/2 minutes. Remove from heat and add remaining ingredients except nuts. Beat until well mixed. Add nuts. Put in buttered pan. Yield: 5 pounds.
Beat together first 5 ingredients. Cook in saucepan over low heat just to boiling; remove from heat and allow to cool. Fold in 1 cup whipped cream. Blend in fruit and marshmallows. Chill several hours.
Cook in heavy pan. Melt butter on medium heat. Add sugar and water. Turn heat to high and stir until ingredients come to a hard boil. Remove silver spoon and place thermometer in candy. Cook to about 260° or when the candy turns slightly golden. Remove from heat and pour onto buttered marble slab. Cool; stretch. Add 20 drops of peppermint oil. Stretch until it loses its glossy look. Cut and put in sealed container.
Mix soup, milk, cheese and onion; heat. Put cooked noodles, chicken and celery into buttered casserole dish, then pour cheese mixture over it. Cover with potato chips. Bake at 375° for 45 minutes.
Preheat the oven to 375°. In a medium saucepan, melt the chocolate, sugar, corn syrup, bourbon, butter, vanilla and salt over low heat. Let the mixture cool, then stir in eggs. Place the nuts in the pie shell and pour the chocolate mixture over them. Bake for 15 minutes, then reduce the heat to 325° and bake 30 to 40 minutes longer. The filling will still be a bit shaky, but deep golden brown. Cool to room temperature. Serve plain or with whipped cream or ice cream.
Cream together sugar, margarine and egg. Mix together the salt, soda, cocoa and flour. Add to the creamed mixture. Carefully add milk and vanilla. Mix well. Drop by teaspoonful onto a cookie sheet. Bake at 400° for 10 minutes.
Preheat oven to 350°. Mix ingredients. Drop by teaspoons on greased cookie sheet. Bake 12 to 14 minutes. Cool one minute on cookie sheet. Makes 5 dozen.
Beat egg and add water. Mix well in medium dish. Mix corn meal, salt and pepper in another medium dish. Dip thawed sole in egg mixture and roll in corn meal. Place fish in skillet of hot oil. Cook until light golden brown, turning fish once.
Combine all ingredients in a small bowl; beat at low speed with an electric mixer until smooth. Serve with apple slices and banana chunks. Yields 1 1/3 cups.
Cream together the butter, sugar and brown sugar. Add the eggs and vanilla. Mix together in a separate bowl the flour, oatmeal, salt, baking powder and baking soda. Add the chocolate chips and nuts. Drop in golf ball size balls on greased cookie sheet 2-inches apart. Bake for 8 to 10 minutes at 350°. Half recipe makes 50 cookies; whole recipe makes 112 cookies.
Wash and grind cranberries and orange. Add sugar. Let stand 30 minutes. Dissolve jello in hot water. Add cold water. Let cool and begin to congeal. Add cranberries and apples and put into molds. Serves 6.
Dissolve yeast in water. Mix together in large bowl with all other ingredients. Store covered in refrigerator and use as desired. Keeps several days.
Put rice, dressing and water in pan on stove and bring to boil. Put lid on saucepan until cool. Thaw one box of frozen peas by pouring hot water over them and drain. Cut up stuffed olives and green onions. Take rice and cut up items and mix together with mayonnaise and one package almonds. Let set before serving.
Soak roll in a little milk; squeeze out milk. Mix all ingredients together. Roll into meat balls and roll them in a little flour. Brown meat balls. Drain grease. Put 1/4 cup of water in pan; add meat balls and simmer 15 to 20 minutes.
Combine all ingredients. Add 4 heaping teaspoons or so of mixture to 1 cup of hot water. For a different flavor, add cinnamon or nutmeg.
In saucepan, cook water and raisins until 1 cup of liquid is left. While raisin mixture is still hot, add rest of ingredients. Put into loaf pan and bake at 350° for 45 minutes.
Preheat oven to 350°. Peel squash and cut in half, take out seed and fiber. Cut into 1/2-inch slices. Layer squash and apples in bottom of casserole dish.
Cook and stir ground beef, onion and garlic in skillet until meat is brown. Stir in soup and salt. Simmer, uncovered, 10 minutes, stirring occasionally. Mix in sour cream. Heat through. Serve over noodles.
Sift flour and add salt. Cream butter and sugar. Add eggs one at a time, alternating with flour. Add flavorings and mix well. Pour into greased and floured funnel pan. Bake at 325° for 50 to 60 minutes or until toothpick inserted in center comes out dry.
Mix sugar, Crisco and oleo. Add eggs one at a time. Add vanilla and beat well. Add flour a little at a time and mix well. Drop by rounded teaspoonfuls on greased baking sheet. Bake at 350° for 10 minutes until brown around the edges.
Heat oven to 350 degrees. Combine all ingredients in a bowl and mix very well. Pour in a pie shell, bake for 40-45 minutes.
Brown hamburger in Dutch oven; drain. Add all remaining ingredients. Bake at 350° for 1 1/2 hours. Will feed a crowd!
Saute onion in butter in large saucepan; stir in flour. Salt and pepper to taste. Gradually add milk and water; cook over medium heat, stirring constantly, until boils. Remove from heat; stir in cheese and parsley. Fold in noodles. Spoon into 1 1/2-quart casserole. Sprinkle bread crumbs on top. Bake at 325° for 20 to 25 minutes. Serve with beef or chicken.
Stir together mayonnaise, salt and basil leaves. Add all remaining ingredients. Cover and chill before serving.
Mix all together and pour into a 9 1/2-inch pie plate which has been buttered. Bake at 350° for 30 to 35 minutes.
In a saucepan, cook onion and garlic in oil. Add tomatoes and basil. Simmer until thickened. Add chickpeas, pasta, salt and pepper to taste. Heat. Add cheese and parsley.
In a large bowl, combine corn, baby peas, jicama, celery, green onion and sweet pepper.
Beat all ingredients together in a bowl. Pour into a greased 9 or 10-inch glass pie plate. Bake at 350° for 45 minutes. When baked, crust will be on bottom, custard in middle and coconut on top.
Grind peppers and onions; cover with boiling water and let stand five minutes. Drain. Boil together vinegar, sugar, salt, celery seed and mustard seed. Add pepper and onion mixture. Simmer 15 to 20 minutes. Put in jars and seal.
Mix first 3 ingredients and bake in 9 x 13-inch pan for 8 to 10 minutes at 400°. Mix cheese, sugar, and Cool Whip and refrigerate for 1 hour. Stir Jell-O mix, water and strawberries until firm. Now put 1 layer each in pan. First, pretzel bottom, Jell-O and then cheese.
In a medium skillet, saute onions in oil over medium heat, stirring until golden and limp, about 7 minutes. Mix in ketchup and stir well. Add cinnamon, chili powder, hot pepper sauce and salt. Pour in water and stir. Bring mixture to boil, reduce heat and simmer, uncovered, until onions are tender (about 10 minutes). Spoon about 2 tablespoons hot onion sauce over grilled or boiled hot dog in a bun. Yield: 1 1/2 cups.
Combine sugar, water and corn syrup in a 3-quart heavy saucepan and stir well. Cook over medium heat, stirring constantly until sugar dissolves. Cook, stirring often, until candy thermometer reaches 285°. Stir in peanuts and margarine and continue to cook until candy thermometer reaches 295°. Remove from heat, add vanilla and soda. Stir quickly to blend well; mixture will foam. Pour onto 2 greased cookie sheets and spread out thin. Cool 5 minutes, then stretch thinner. Cool thoroughly and break into pieces.
Melt butter in iron skillet. Add sugar, dates and eggs. Cook 5 to 10 minutes, until dates melt. Mix well. Remove from stove. Stir in flour, salt and vanilla. Mix well. Add nuts and Rice Krispies. Mix well again. Stand until cool. With hands, shape into small strawberries; roll into red sugar. Insert tops and you have Strawberry Candy.
Cut each of 3 vanilla beans into 4 pieces; split each piece lengthwise. Place in a 1 1/2-quart bottle, then add vodka. Cover tightly and shake vigorously. Let stand in a cool, dry place 3 weeks, shaking bottle every 2 days. Line a funnel with a coffee filter; pour mixture through funnel into a bowl, discarding beans. Cook sugar and water in a small saucepan over medium-high heat, stirring occasionally, 2 to 3 minutes or until sugar dissolves. Remove from heat; cool completely. Add to vodka mixture. Cut remaining 3 vanilla beans into pieces. Fill small decorative bottles with 1 vanilla bean piece and extract; cover tightly, and let stand in a cool, dry place 1 month.
Mix together beans, corn, sour cream, chestnuts, soup, cheese, onions and pepper. Pour into long baking dish. Crush crackers on top. Pour melted butter on top and sprinkle with almonds. Bake at 350° for 40 to 45 minutes.
Mix flour and sugar thoroughly in top of double boiler. Add boiling water; stir well. (Have boiling water in the bottom of double boiler and let mixture begin cooking.) Add rind and juice of lemon, whipping with spoon. Add butter and beaten egg yolks. Cook until thick. Pour into cooled baked shell. Top with meringue and brown at 300°.
Cook sugar, milk, margarine and marshmallows over medium heat, boiling constantly for 10 minutes. Stir to prevent sticking. Take off burner; add pecans, morsels and vanilla. Put pot in a cool pan of water. Beat until thick. Pour in a greased dish.
Combine ingredients thoroughly. Store in tightly covered container. Use 3 teaspoons per cup of boiling water. Makes enough for 100 cups.
Cook macaroni according to package directions. Cool by running cold water over macaroni. Add celery, onion, shrimp, chopped eggs and sliced olives. Mix salad dressing, French dressing and cream. Pour over salad. Mix well and refrigerate until ready to serve.
Wash and dry lettuce leaves and arrange them so the outer edges are even with the rim of the platter. Use a round or oblong platter.
Separate eggs. Mix sugar, flour, and cornstarch together, add water gradually. Cook stirring constantly, until it begins to thicken. Slowly add 1 c. of beaten egg yolks put back in saucepan. Cook 2-3 minutes longer. Pour into cool baked pie crust.
Mix all ingredients in a boiler. Put on stove and beat until stiff, then add flavoring and beat. Add pecans, but if using pineapple, put juice over layer and let soak in. Then put icing, then a little pineapple until used.
Combine first 4 ingredients in a large mixing bowl; blend at low speed until crumbly. Reserve 1 cup. Add remaining ingredients to crumb mixture; blend at low speed until moistened, then beat 3 minutes at medium speed, scraping bowl occasionally.
Steep tea bags in boiling water 10 minutes. Remove tea bags and add sugar, stir until dissolved. Add diluted orange juice and lemonade. (Dilute according to directions on the cans.) Add peppermint flavor. Serve over ice. Makes 1 gallon. Very refreshing on a hot day! Can also be served as a punch.
Mix tomatoes with onion, peppers, parsley, sugar and salt and pepper. Stir in bread crumbs, a little at a time. Stop adding bread crumbs when you've added enough to "sop" up the liquid. (Different breads of tomatoes have different amounts of liquid.)
Cook onion, bell pepper and celery in a small amount of water and 1 tablespoon of butter. Cool. Add flour, chicken soup, milk and ham. Bring to boiling point, stirring constantly. Pour in casserole and sprinkle with cheese. Make biscuits using your favorite recipe or canned biscuits may be used. Place biscuits on top of mixture in casserole. Bake in a 450° oven for approximately 30 minutes.
In large saucepan cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup, sour cream and salad dressing. Stir in shredded carrots and fold in zucchini and onions. In separate bowl, combine stuffing and melted butter. Spread half of crumb mixture in 8 x 12-inch casserole. Spoon vegetable mixture over crumbs and spread remaining crumbs on top. Bake at 350° for 25 to 30 minutes.
Boil first four ingredients for 3 minutes on low heat. Add margarine. Cool slightly. Add remaining ingredients. Mix well and refrigerate overnight. Drop by spoon on greased baking sheet and bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt both chocolates and butter in the top of a double boiler placed over simmering water. Cool mixture for 5 minutes. Place sugar in medium size mixing bowl and pour in chocolate. Using an electric mixer on medium speed, mix until blended, about 25 seconds. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.
Grease 9 x 13-inch pan. Roll out 1 can crescent rolls in bottom of pan. Mix 1 1/2 of the cream cheeses with 3/4 cup powdered sugar and 2 teaspoons vanilla. Spread on rolls. Roll out other can on top of mixture. Bake at 350° until brown.
Lightly combine ground beef, cracker crumbs, onion and egg. Mix in tomato sauce and seasonings. Mix lightly, but thoroughly. Place mixture in microwavable tube pan. Cover with waxed paper. Place in microwave and cook on High for 6 minutes. Rotate 1/2 turn. Continue cooking for another 6 1/2 to 7 minutes. Drain any excess grease and turn onto a serving platter. Sprinkle with cheese and drizzle with ketchup. Let stand about 5 minutes. Serves 4 to 5 helpings.
Liver is delicious fried with bacon or onions. It's even better when you fix it with both!
Cook potatoes in water. Mash with potato masher or with electric mixer. Add sour cream, cream cheese, 1 tablespoon margarine, onion salt and pepper. Gradually beat in enough milk to make smooth and fluffy. Turn into a greased 1 1/2-quart casserole dish. Cover with foil. Chill up to 24 hours.
Preheat oven to 450°. Rinse sliced potatoes in cold water. Pat dry. Combine potatoes, 3 tablespoons oil, 1/2 tablespoon garlic and 2 tablespoons parsley in bowl. Toss to coat. Season with salt and pepper. Arrange potatoes in even layer in a 9 x 13-inch glass baking dish. Bake until tender, 35 minutes. Arrange fish over potatoes. Combine remaining 2 tablespoons oil, 1/2 tablespoon garlic and 2 tablespoons parsley in bowl. Pour over fish. Season with salt and pepper. Bake until fish is cooked through, basting with juices occasionally, about 10 minutes.
Combine softened cream cheese, nuts and preserves in a bowl and stir until well mixed. Slice bread into 1/2-inch slices. Spread mixture on 1 slice of bread. Place sliced strawberries on top of cream cheese mixture. Top with another slice of brown bread. Place a whole strawberry on top of sandwich, securing with a toothpick. Great for parties.
Wash potatoes. Cut in quarters. Mix egg and milk. Season with salt and pepper. Dip potatoes in milk and egg mixture. Coat with flour. Deep fry until golden brown.
Beat eggs til frothy. Add next five ingredients and mix well. Add soda, baking powder and flour. Pour into 11 x 13 jelly roll pan. Bake at 350° for 25 minutes.
Put peanut butter in double boiler and melt. Melt chocolate bars in saucepan. Cut cupcake papers in half of length of Reese's cups. Put cupcake papers in muffin pan. Put a tablespoon of melted chocolate in cupcake papers. Then a tablespoon of melted peanut butter. Then another tablespoon of melted chocolate on top. Freeze or refrigerate until chilled.
Mix flour and 1 1/4 cup sugar in pan, add boiling water and stir constantly. Add milk; cook until thickened. Add beaten eggs, stir and cook until thick. Add butter, lemon juice and lemon zest. Cool.
*Or go to your local supermarket's salad bar to choose an assortment of your liking.
Soften yeast in water. Add remaining ingredients. Let dough rest 10 minutes; knead well. Roll pieces between hand to form bread sticks. Place on greased baking sheets; let rise 30 minutes. Brush tops with melted butter. Sprinkle with garlic powder, sesame seed or whatever else desired. Bake at 400° for about 15 minutes.
Preheat oven to 450°. Combine buttermilk biscuit mix, milk and shredded cheese with a wooden spoon. Beat 30 seconds with electric mixer. Drop onto ungreased cookie sheet by tablespoons. Bake 8 to 10 minutes. Combine butter and garlic powder. Brush over hot biscuits. Makes 10 to 12 biscuits.
Combine first 5 ingredients, brown and drain drippings. While meat is browning with first 5 ingredients, combine remaining ingredients in separate pot; spoon in cooked meat and simmer for about 30 minutes.
Spread nuts on cookie sheet and coat with butter. Bake 5 minutes at 400°. Sprinkle liberally with garlic salt and herbs. Store in sealed container.
Boil together the first 4 ingredients until soft ball forms when dropped in cold water. Combine the remaining 3 ingredients. Beat until smooth. Pour hot mixture over butter-sugar mixture and beat until smooth and creamy.
In medium bowl, stir cranberry sauce, lemon, onion, walnuts and raisins until blended. Stir in mustard and hot pepper sauce. Cover; let stand at room temperature 30 minutes for flavor to develop. Makes 1 1/4 cups.
Preheat oven to 350 degrees. Boil potatoes with garlic in water. Mash potatoes. Add butter, egg yolks, cream, mushrooms and parsley. Turn into greased baking dish. Bake until browned. Serves 8.
In a 2-quart oblong dish, arrange broccoli and chicken. In a small bowl, combine soup and milk. Pour over broccoli and chicken. Sprinkle cheese over soup mixture. In a cup, combine bread crumbs and butter. Sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbling.
Mix thoroughly peanut butter, margarine and sugars; add egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour flatten in crisscross pattern to 2 inches. Bake 9 to 12 minutes.