HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and shortening until smooth. Add vanilla. Beat in confectioners sugar gradually. Beat in flour gradually. Use hands to mix in pecans which have been chopped or broken coarsely. Roll in cocoon shapes and bake on ungreased cookie sheet, 15 to 20 minutes until light brown at 350°. Roll in confectioners sugar just before serving.
In saucepan, mix together sugar and corn starch. Add butter and salt, and mix well. Cook over medium heat, adding milk slowly, until thick. Pour into a pre-baked, cooled pie shell. Sprinkle with cinnamon. Put in a pre-heated 350° oven for 5 minutes.
Preheat oven to 375°. Mix half and half and eggs; set aside. In skillet, saute vegetables and garlic in olive oil until tender. Add herbs, salt and pepper. Add to the egg mixture and pour into preheated pie shells. Bake at 375° for 20 to 25 minutes until nearly set. Top with shredded Mozzarella cheese and return to oven for 5 minutes more.
Mix eggs, sugar and butter together. Blend in milk and coconut. Pour into unbaked pie shell and bake at 350° for about 30 minutes or until golden brown on top.
Preheat oven to 350°. In a 5 or 6-quart Dutch oven, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon; drain off and discard fat.
Blend all ingredients together and chill for 2 to 4 hours. Roll into 1-inch balls and bake on ungreased cookie sheet at 400° for 10 minutes. (Do not overbake.) Remove promptly and cool on rack.
Mix all ingredients well. Bake at 350° in greased and floured pans. Makes 2 loaves.
Blend the mayonnaise, vinegar and sugar and pour over broccoli mixture. Marinate several hours before serving. Toss several times while chilling.
Warm pineapple with juice; mix with jello. Cool and add Cool Whip and cottage cheese.
Set broccoli out to thaw. Melt butter. Add onion, flour, salt and water. Stir until smooth. Add Cheez Whiz and eggs. Stir until sauce forms. Mix 1/4 cup cracker crumbs and broccoli. Pour sauce over broccoli. Sprinkle with remaining cracker crumbs. Bake at 350° for 45 minutes.
Prepare broccoli by directions and add remaining ingredients. Pour into a baking dish. Bake 1 hour at 350°.
Boil chicken; debone and dice. Heat Ro-Tel, onion soup and broth together. Layer corn tortillas on bottom of casserole dish with no holes. Put 1/2 chicken and 1/2 broth mixture over tortillas; layer with cheese. Repeat layers, topping with cheese. Bake for 30 minutes at 350°, or until hot and bubbly all the way through.
Put broccoli in boiling water in bite-size pieces. When comes to second boil, remove and drain, then chill. Mix and chill. Serve with mayonnaise, salt and pepper. Serves 6 to 8.
Mix sour cream, sugar and vanilla flavoring. Add drained fruit and grapes. Mix well. Then sprinkle dry pudding on this and stir well. Refrigerate overnight.
Boil water. Add pecans. Reduce heat and cook 5 minutes. Drain and set aside. Combine sugar, syrup and margarine. Bring to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Stir in pecans.
Clean mushrooms; chop stems finely and caps medium fine. Melt margarine in skillet. Saute onion until soft; add chopped mushrooms. Cook lightly 2 minutes; add chicken stock. Cover; simmer 15 minutes. Microwave white sauce with rest of margarine, flour, milk and cream. Stir into mushroom mixture. Add seasonings and sherry.
Fry meat; drain. Add beans, onion, salsa, seasoning and pepper. Crush chips; put in a layer in a 9 x 13-inch pan. Pour mixture on top. Put in oven for 30 minutes. Remove from oven; crush a few more chips on top. Put cheese on top; bake 5 minutes more.
Wash and dry apples, remove stems. Insert a wooden skewer into the stem end of each apple. In a heavy 3-quart saucepan melt butter. Stir in sugar, corn syrup and dash of salt; mix well.
Combine all ingredients setting aside 1 cup of pecans. Shape into ball. Roll in pecans. Chill and serve with assorted crackers.
Cream butter, eggs and sugar together. Add baking powder, baking soda and salt. Alternate flour and milk until mixed. Bake in a 9 x 13-inch pan at 375° for 30 minutes.
Mix all ingredients together well. Pour into 12-inch pie plate. Bake at 375° for 35 minutes.
Cook broccoli until tender. Drain. In a buttered casserole dish, layer broccoli and sliced Velveeta cheese. Top the last layer with crushed Ritz crackers. Dot with butter. Bake at 375° for approximately 30 to 45 minutes.
Preheat oven to 300°. Take all the above ingredients and mix together very well. Form into the shape of a small football. Put into a 10 x 6-inch baking dish or pan. Then spread on top the following mixture: 1 teaspoon mustard and 1/2 cup brown sugar. Bake 1 1/2 to 2 hours.
Add flour to corn meal in a large bowl. Add boiling water to dry ingredients (enough to form a stiff dough). Shape dough around small chunks of cheese. Shape like a biscuit. Drop in hot grease; cook until firm or lightly brown. Cool slightly. Slit open and add sauce.
Preheat oven to 400°. Set aside 6 1/2 dozen whole tortilla chips; use no broken ones. Place chips on cookie sheet individually. Top each with 1 teaspoon beans, some cheese and a jalapeno pepper ring. Bake at 400° for 2 to 3 minutes or until cheese melts. Serve at once.
Mix together. Cook and stir over medium heat. Will thicken. Add food color sparingly, if desired.
Preheat oven to 300°. Mix eggs, margarine and pineapple juice together. Then add other ingredients. Mix well. Bake at 300° for 25 minutes or until golden brown.
Mix first 5 ingredients. Bring to a boil. Cook for 2 minutes, stirring constantly. Beat egg yolks. Stir in some of the hot mixture, then return all to saucepan and cook, stirring 1 minute. Remove from heat. Add butter and vanilla. Stir until butter melts. Pour into pie shell. Top with meringue or whipped cream.
Arrange chicken, skin side up, in a shallow greased baking dish. Melt butter in a saucepan. Stir in green pepper, pineapple, mustard and honey. Spoon mixture over chicken and sprinkle with paprika. Bake at 400°, basting occasionally, 45 to 60 minutes, until tender. Makes 4 to 5 servings.
Combine all ingredients and let set for 24 hours in refrigerator. Serve with raw vegetables.
Melt the margarine in a large saucepan. Pour in the milk and sugar. Mix well. Bring to a full boil and boil for 8 to 9 minutes. Remove from the heat. Add the chocolate chips, marshmallow cream and nuts. Stir until the chocolate and marshmallow is completely melted and mixed. Pour into a buttered dish and let cool before cutting.
Beat sugars, butter, oil and eggs until light and creamy. Add vanilla. Sift flour, soda and cream of tartar together and gradually add to creamed mixture. Drop by small balls on greased cookie sheets. Flatten with fork. Bake for 10 to 12 minutes at 375°. Makes about 6 dozen.
Mix ground beef, soup mix, oatmeal and eggs and form into small balls. Place in baking dish and bake at 350° for 30 minutes, turning to brown evenly. Cook remaining ingredients and pour over beef balls. May be cooked in a slow oven for 2 to 3 hours, may be placed in slow cooker and covered with gravy mixture.
Combine all ingredients in a large bowl. Cover and chill for several hours so flavors can blend. Serve with tortilla chips. Makes 6 cups of salsa.
Combine flour, oats, nuts, brown sugar and cinnamon. Add butter; mix until crumbly. Press into bottom of 13 x 9 x 2-inch baking dish. Bake at 350° for 20 to 25 minutes. Remove. Reduce oven heat to 325°. Combine remaining ingredients. Pour over crust. Bake 25 to 30 minutes. Frost.
Mix the first 5 ingredients in a bowl and divide in half. Scramble eggs and add milk. Slowly add half of dry ingredients and blend together. Roll mushroom slices in wet mixture, then in dry mixture. Shake off excess and fry in hot oil until golden brown. Drain on paper towels and sprinkle with salt. Serve immediately.
Preheat oven to 400°. Cook broccoli according to package directions. Drain. In skillet over medium heat, cook sausage until browned. Remove fat. In a large bowl, combine cooked sausage, cooked broccoli, croutons and cheese. Toss lightly to mix. Arrange mixture evenly in greased baking dish. In the same bowl, stir soup until smooth. Beat in eggs and milk. Pour over sausage mixture, covering all ingredients. Bake 30 minutes or until set in center. Let stand 10 minutes before serving. Cut in squares.
Place chard in a large bowl; set aside. Cook turkey bacon until crisp. Drain, crumble and set aside. In same skillet, cook onion until tender, but not brown. Blend in sugar, flour and salt. Stir in water and vinegar. Cook until thick and bubbly. Pour the hot mixture over the chard, tossing to coat. Sprinkle with bacon. Makes 5 to 6 servings.
On microwave-cooking rack, arrange 12 very thin unpeeled potato slices in circle; sprinkle with salt. Cook on High 5 1/2 to 6 1/2 minutes, until brown. Rotate rack half way through cooking. Let stand 1 minute.
Melt cheese. Cook all other ingredients in saucepan until thickened. Combine with cheese. Serve.
Brown first two ingredients and drain. Add soup and salsa. Let simmer about 15 minutes. In a 9 x 13-inch pan, lay 1/2 bag of chips. Top with half of hamburger mixture and cheese. Repeat. Bake at 350° for 20 minutes or until cheese is melted.
Place chicken breasts, skin side up, in an 11 x 8-inch dish. Combine remaining ingredients except paprika, including mushroom liquid. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours. Makes 8 servings.
Combine all ingredients. Mix well. Serve on waffles, pancakes or hot cereal.
Drain pineapple; mix with pudding. After it's mixed, add to Cool Whip; mix well. Add nuts if you like for additional flavor.
In punch bowl, combine apple cider, ReaLemon and sugar; stir until sugar dissolves. Just before serving, add ginger ale. Garnish with apple slices or cinnamon sticks, if desired. Serve over ice. Yields about 3 quarts.
Combine sour cream and sweetened milk in freezer container. Add whole milk. Add fruit and stir. Add vanilla to taste. Freeze in electric freezer. Can use peaches, strawberries, etc. in place of pineapple.
Mix the ingredients to form a ball. Roll the dough into 6-inch lengths. Press roll with finger to make small indentations. Cut into 1-inch pieces. Cook in boiling water until gnocchi comes to top, then boil for 1 more minute. Drain and serve with spaghetti sauce and cheese.
Saute onion and celery in oleo. Add all other ingredients. Bake at 350° for 30 minutes or until brown.
Let rise. Punch down. Form into loaves. Let rise and bake at 350°.
Combine milk and marshmallows. Stir until marshmallows are melted. Cool. Drain pineapple, whip the cream and then add drained pineapple and whipped cream to marshmallow mixture. Put graham cracker crumbs in cake pan and pour the prepared mixture over crumbs. Top this with more crumbs. Refrigerate until chilled.
Mix all ingredients thoroughly. Refrigerate overnight. Use as spread on pita triangles, or dip for veggies.
Mix sugar, milk and cinnamon. Cook to soft ball stage. Add vanilla. Pour in nuts and stir to coat. Dump on waxed paper. Separate pecans on waxed paper and let dry.
Mix beaten eggs and milk; pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out one hour before baking and spread with one can mushroom soup. Bake, uncovered, about 40 minutes at 350°. Top with grated cheese and bake 10 minutes longer.
In a large nonstick skillet, heat butter or oil over medium heat. Add shallots and saute for 2 minutes, or until softened. Add leeks, carrots, parsnips and celery and saute for 1 minute. Sprinkle with thyme, then stir in wine and stock. Reduce heat to low; cover the pan tightly and simmer until the vegetables are tender, 7 to 10 minutes. Season with salt and pepper and serve immediately. Serves 4. Per serving: 31 calories and 1 gram fat.
Mix water, margarine and croutons together. In a buttered casserole dish, put 3/4 crouton mixture on the bottom. Layer green beans, chicken and rest of the crouton mixture. Put soups and liquid over the top. Bake at 350° for 45 minutes.
Mix and bake the biscuits as you normally do when using prepared mix substituting beer for liquid and add sugar. Bake at 450° for 8 to 10 minutes.
Microwave Preparation: Wash and dry mushrooms; remove and chop stems. In large glass bowl, combine bacon, green pepper and onion. Cover with paper towels and cook on High (max) 4 minutes, stirring once. Drain off fat. Add cream cheese, Worcestershire and mushroom stems. Mix well. Fill mushroom caps with bacon mixture.
Mix sugar and peanut butter. Set aside 1/3 of mixture. Spread remaining 2/3 over bottom of baked crust.
Sift flour, salt and baking soda; set aside. Combine and beat until light shortening, sugar and 1/2 cup brown sugar. Add vanilla, water and beaten egg yolks. Add flour mixture. Beat until smooth. Spread in a greased 9 x 13-inch pan. Sprinkle chocolate chips over top. Beat 2 egg whites until frothy. Gradually add 1/2 cup brown sugar; blend until sugar is dissolved. Spread over batter. Bake at 350° for 30 minutes.
Cream sugar and shortening. Add eggs, then peanut butter. Add dry ingredients and mix well. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes.
In non-aluminum saucepan, heat vinegar and water for each pint of peppers. Into each sterilized pint jar, place 1 clove garlic, 1/2 teaspoon mustard seed, 1/2 teaspoon of pickling salt and 2 cups hot peppers. Leave 1/2-inch headspace. Remove air bubbles. Seal. Process BWB for 5 minutes. Adjust seals. Cool untouched for 12 hours.
Brown beef (scrambled); sprinkle with chili powder while cooking. Layer the ground beef, potatoes and onion in order given in 2 or 2 1/2-quart baking dish. Repeat layers, if desired. Pour over all, the mushroom soup, tomato soup and milk. Sprinkle with herb stuffing mix and grated Cheddar cheese. Bake covered in 375° oven for 45 minutes to 1 hour.
Mix these together; spoon over spaghetti mixture. Bake at 350° until bubbly (about 20 minutes).
Preheat oven to 350°. Spray 15 x 10 x 1-inch baking dish with nonstick spray. In large bowl with mixer at medium speed, beat flour, butter, sugar and salt until mixture resembles fine crumbs. Press firmly into prepared dish. Bake 20 to 23 minutes or until golden brown. Top with filling and finish baking as directed following.
Preheat oven to 400°. Line jelly roll pan with foil. Place graham crackers in pan in single layer. Combine brown sugar with margarine, bring to boil and pour over graham crackers. Bake at 400° for 5 minutes. Cool for 2 minutes and sprinkle chocolate chips on top of crackers. Let chips melt and spread them around. Sprinkle nuts on top of chocolate. Cool completely and break into pieces.
Lightly mix flour, baking powder, baking soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat 1 minute at medium. Stir in carrots, pineapple, nuts and coconut. Turn into 3 greased and floured 9-inch round pans or a large rectangular pan. Bake at 350° for 40 minutes or until it tests done. Cool in pan 10 minutes. Remove from pan and finish cooling. Ice with Cream Cheese Icing.
Beat eggs and sugar until light and lemon-colored; add oil, carrots and vanilla. Sift dry ingredients and add to mixture. Next, add pineapple, raisins and nuts. Mix and pour into greased and floured 9 x 13-inch pan. Bake at 375° for about 45 minutes.
Trim fat from chops or steaks. Place in shallow baking dish. Mix remaining ingredients and pour over meat. Bake, uncovered, about 1 hour at 350°. Baste occasionally. Can also be put in crock-pot for 6 to 8 hours.
Bake cake; pour Eagle Brand milk over cake. Let cool, then pour cream of coconut. Put Cool Whip on top. Top with coconut. Keep in refrigerator.
Combine eggs, sugar and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg. Pour into greased 1-quart casserole. Set in shallow pan and pour hot water into pan 1-inch deep. Bake at 325° for 1 1/2 hours. Serves 4 to 6.
Cook macaroni until tender. Cut cheese into cubes in bowl. Strain cooked macaroni; pour into cheese. Stir while hot. Add milk and eggs (beat milk and eggs with dash of salt and pepper) and stir together. Bake in oven at 400° for 30 to 45 minutes.
Mix cheese, flour, salt and pepper. Melt margarine and mix together. Make into a roll. Wrap in waxed paper and chill overnight. Slice thin and bake at 400° for 10 minutes.
Thaw pastry for 20 minutes. Preheat oven to 425°. On a floured surface or between two sheets of waxed paper, roll the sheet of puff pastry into a 14-inch square. In the center of the sheet, place chocolate chips, walnuts and butter. Pull pastry edges together. Twist and turn the ends together to seal "package". Smooth folds in dough. Place on an ungreased baking sheet. Brush with beaten egg. Bake for 20 minutes at 425°. Let stand 10 minutes at least before cutting. Sprinkle with confectioners sugar.
Blend Ranch dressing and chilies. Refrigerate while preparing drummies. Mix flour and taco mix together. Add oil, stir till well combined. Coat drummies with flour mixture. Coat again. Put on cookie sheet that has been sprayed with nonstick cooking spray. Bake at 350° for 20 to 25 minutes. Turn and bake another 20 to 25 minutes. Longer if needed. Serve with ranch dressing mixture.
Clean and devein shrimp. Chop large shrimp in half or fourths (bite-sized pieces). Set shrimp aside.
Stir gelatin into 1/4 cup water. Combine next 9 ingredients in top of a double boiler and cook 10 minutes over boiling water, stirring constantly. Stir into softened gelatin. Chill until slightly thickened. Beat 1 egg white until foamy. Add 1/4 cup brown sugar and continue beating until stiff. Fold into pumpkin mixture with vanilla and toasted coconut (to toast coconut, spread in shallow pan and bake at 350° for 10 minutes, stirring once or twice). Turn into baked pie shell. Chill. Garnish with whipped cream and coconut.
Melt margarine with chocolate in double boiler. Remove from heat. Beat in the evaporated milk. Add sugar and vanilla; beat well. Return to heat; cook until desired thickness. Great over pound cake or ice cream.
In a large skillet together cook zucchini and meat balls. Add green peppers and chopped onion; season to taste. Add spaghetti sauce and simmer 20 to 30 minutes.
Leave beef roast or steak partially chilled to make it easier to cut. Slice into thin strips and weigh up about 3 pounds. Marinate overnight in mixture of all ingredients and put in dehydrator the next day. If you don't have a dehydrator, you can take shish kabob sticks and hang the strips in the oven at 250° for about 6 hours.
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes. Top with Velveeta cheese. Beat eggs. Pour evenly over the ingredients in the skillet; cover. Reduce heat to low. Cook until egg mixture is set in center and cheese is melted. Uncover and let stand 5 minutes before serving.
Mix cream cheese with margarine. Blend and add flour; chill for 15 minutes. Shape into crust in bottom of tart pans.
Cream butter and sugar. Add rest of ingredients to flour, mixing well, then add rhubarb. Put in 13 x 9-inch greased pan. Cover with topping made from nuts, white sugar and cinnamon. Bake at 350° for 45 minutes or until done.
Mix together first 4 ingredients. Press into a 10 x 16-inch pan. Then melt 16 ounces of chocolate and spread over top of first mixture. Let mixtures cool. Cut in squares and eat.
In 2-quart saucepan over high heat, heat chicken, broth, water, carrot and celery to boiling. Add rotelle. Reduce heat to low. Cover and simmer until macaroni is done, about 20 minutes. Ladle soup into bowls. Top with parsley. Makes 3 cups.
Sift together flour and sugar. In a saucepan, bring to a boil the shortening, water, margarine and cocoa. Pour over flour and sugar mixture while hot and beat with mixer. Add buttermilk, beaten eggs, soda and vanilla. Blend together good and bake in a 9 x 13-inch pan for 20 to 30 minutes at 400°.
Cut cabbage in half. On the bottom, cut a little off so it sits flat. Cut out the core so you have a little hole. Set 1/2 stick of butter in each hole and sprinkle seasoning salt over and pepper. Wrap up in tinfoil. Cook for 1 to 1 1/2 hours; don't turn.
In a small mixer bowl beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the egg and vanilla. Gradually beat in remaining powdered sugar, then add milk if necessary to make frosting of spreading consistency. Frost top of cake and sides.
Cream butter and sugar; add egg. Beat well. Combine flour, baking soda and salt. Add alternately with buttermilk and vanilla to creamed mixture. Stir in rhubarb. Spread in a greased 9 x 13-inch baking pan.
Combine all ingredients. Mix well. Spoon into square baking dish. Bake at 350° for 30 minutes. Makes 16 brownies, 95 calories per brownie.
Soak beans overnight. Cover with water and cook until tender. While beans are boiling, add onion, bell pepper and sausage. Add garlic and salt and pepper. If you want it hotter, add Tabasco sauce. Serve over rice.
Chop ham, add onion, salt, pepper. Layer on bottom of 13 x 9 inch pan, the cottage cheese and Parmesan. Next layer the broccoli, ham, onions, salt and pepper. Top with half the cheese. Beat milk, baking mix and eggs. Pour over the top. Bake at 350° for 35 to 40 minutes until knife inserted in center comes out clean.
Blend together well. Drop on cookie sheet. Cook at 350° for 10 to 15 minutes.
Preheat oven to 350°. Mix cake mix, oil and eggs; pour into 13 x 9-inch pan; before baking, take cherry pie filling and spoon onto 16 spots on unbaked cake (4 tablespoons in each direction). Bake at 350° for 35 to 45 minutes. To serve, cut loose from pan, cut in square, turn upside down on serving plates. Top with Cool Whip or powdered sugar.
Slice potatoes long way (wedge shape) as many as you need for the meal. Sprinkle garlic, oregano, basil, parsley and red pepper over top. Slice onion over top and Italian seasoning. Add sliced butter over top. Place in 500° oven, turn often and cook about 30 minutes.
Heat oven to 325°. Line 24 muffin cups with paper or foil baking cups. Place 1 vanilla wafer in bottom of each cup. In large bowl, combine cream cheese, sugar, nutmeg, vanilla, and eggs at medium speed, scraping sides of bowl occasionally. Pour mixture into prepared muffin cups, filling 2/3 full. Bake at 325° for 20-25 minutes or until set. Meanwhile, melt preserves in small saucepan over low heat. Carefully spoon 1 tsp. melted preserves over top. Cover pan; refrigerate over night. Before serving, remove paper baking cups and bring to room temperature. *Cheesecakes can be made up to 1 month ahead and frozen. Garnish with preserves 1 day before serving and let thaw in refrigerator. This is a good make-ahead recipe.
Combine all ingredients; place in a greased 1 1/2-quart casserole. Bake at 350° for 35 minutes, or until it begins to bubble and brown at the edges. This dish can be made ahead and refrigerated, but add about 15 minutes baking time. Great for covered dish dinners as it holds its heat and may be rewarmed.
Preheat oven to 350°. Place pretzels in large bowl. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in remaining ingredients. Pour over pretzels; stir until well coated. Transfer to 2 ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely on baking sheets. Store in an airtight container.
Mix all ingredients reserving 1/2 cup nuts. Chill completely. Form a ball and roll in remaining nuts.
Preheat oven to 275°. In a large bowl, combine pretzels and crackers; set aside. In a small saucepan, melt butter; add chili powder and sugar and cook and stir for one minute. Pour over pretzels and crackers and toss to coat. On an ungreased shallow baking pan, spread mixture in a single layer. Bake until dry and golden, about 15 minutes, stirring once. Cool completely. Store in a tightly covered container.
1st Layer: Mix flour, margarine and 3/4 cup nuts. Press in bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°; then cool.
In a large bowl, combine flour, soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill muffin cups 3/4 full. Bake at 350° for 25 to 30 minutes. Makes about 18 muffins.