HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours). Divide dough into 3 parts and work with one at a time. Roll out on floured cloth to fit 10 1/2 x 15 1/2-inch cookie sheet. Sprinkle each with 1 tablespoon flour, 3 tablespoons sugar and 1/2 teaspoon cinnamon. Arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand. Place on ungreased pan and bake in moderate oven (375°) for 45 minutes. Serve sprinkled with confectioners sugar. Makes 3 strudels.
Boil potatoes; peel and dice into small chunks. Place potatoes, Swiss cheese, green olives and onion in large bowl. Mix. Add just enough mayonnaise to moisten. Pour ingredients into 9 x 13-inch baking dish. Cook at 350° uncovered for about 30 minutes or until cheese melts. Serves about 10 adults.
Combine jelly, soup mix and dressing. Pour over chicken and marinate for 24 hours. Bake uncovered for 1 1/2 hours at 350°. Makes 8 servings.
Combine flour, sugar, soda, spices and pepper. In a saucepan, combine molasses and butter. Heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture. Mix well. Cover and chill several hours or overnight. Grease a cookie sheet. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake in 350° oven for 12 to 14 minutes. Cool on wire rack. Roll in powdered sugar. Makes about 60.
Pat chicken dry and season with salt and pepper. In large nonstick skillet over medium-high heat, melt 1 1/2 tablespoons margarine. Add chicken; cook 1 1/2 minutes on each side or until lightly browned. Stir in broth and Marsala; reduce heat to medium-low and simmer about 2 minutes or until chicken is cooked through. Remove chicken to warm serving platter. Increase heat to high and bring pan juices to boil; boil until reduced to about 1/2 cup. Remove from heat; swirl in remaining margarine until well blended. Pour sauce over chicken and garnish with lemon slices and parsley. 170 calories; 4 g. fat; 66 mg. cholesterol; 194 mg. sodium.
In a 3-quart saucepan, add cold water to rice (enough to cover). Boil for 5 minutes. Drain rice and rinse under cool water in strainer. Return rice to saucepan and add 1 quart hot milk, lemon zest, cinnamon stick and vanilla. Simmer for 10 minutes. Add sugar. Stir and simmer for 10 more minutes. Pour into serving container and let cool. Sprinkle with cinnamon and serve.
Mix together sugar and salt. Add remaining ingredients, except butter. Boil for 5 minutes. Add butter. When cool, pour mixture over potatoes, hard-boiled eggs, chopped onions and celery. To be for macaroni or potato salad.
(1)Peel if desired, and cut into fry-size strips. Soak them in several changes of cold water until the water no longer turns cloudy when you swish the pieces around. This speeds the cooking process. Drain the potatoes well and spread them on several thicknesses of paper towels as needed. Remove as much of the surface moisture as possible. (2) Spread the potatoes on a baking sheet in a single layer. Sprinkle with black pepper and maybe some herbs of your choosing - cayenne is great for those who like it hot. (3) Bake in a preheated 400° oven for 20 to 30 minutes. Flip the pieces occasionally so they don't stick to the pan and so that they brown evenly on all sides. Exact time will depend on the thickness of the potatoes, but what your looking for is a nice, golden color. (4) Serve with your favorite condiment: ketchup, vinegar, relish or even salsa.
Cut bread into 1/2-inch cubes. Melt margarine; stir in cheese and seasonings. Add bread; toss to coat. Microwave uncovered on High 3 to 5 minutes until lightly browned and sizzling, stirring twice. Let stand until crisp and cool. Serve with soup or salad.
Add all ingredients in mixing bowl and stir together. Pour over Fritos in baking dish. Top with grated cheese. Bake at 350° until bubbly.
Preheat oven to 350°. In large bowl cream butter and sugar until fluffy. Add eggs and 1/2 cup jam, beating until smooth. Add ground cookies and flour; mix well. Pour batter into a greased 8 x 11-inch baking dish. Sprinkle chocolate chips evenly over batter. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. In small saucepan, melt remaining jam over low heat, stirring constantly. Stir in walnuts. Pour jam mixture over brownies. Cool completely in pan. Cut into 2-inch squares. Store in airtight container.
In a large saucepan, boil sugar, margarine and milk for 1 minute. Remove from heat. Add oatmeal, cocoa, vanilla and peanut butter. Drop by teaspoonfuls onto wax paper.
Cut 8-inch squares of pellon and dip in solution of half water and half liquid fabric softener; squeeze out. Reusable, just dip again.
Break sausage into 1/2-inch pieces. Put in large soup pot (2-gallon) with sliced onions. Saute sausage and onion (no oil or butter). Sausage will release oil when heated. Saute until golden brown over low heat. Don't burn the onion.
Grease Bundt or tube pan. Sprinkle raisins and chopped nuts on bottom of pan. Roll each individual frozen roll in cinnamon and place on top of nuts and raisins. Sprinkle dry vanilla pudding over top.
Grease and flour 9 x 12-inch pan. Mix ingredients together; add chopped apples.
Combine all but the last ingredient. Spread mixture on tortillas and roll up tortillas. Chill, covered, before serving. Cut up rolled tortillas into serving size pieces.
Topping: Mix oats and brown sugar together. Add butter with fork and make a crumbly mixture. Set aside. Combine apples, sugar, flour and cinnamon in 8 x 8-inch baking dish. Stir to mix well. Sprinkle topping over apple mixture. Microwave 10 to 12 minutes on High or until apple mixture starts to bubble through topping.
Mix the first 5 ingredients together. Mix well. Add water and poppy seed. Pour into tube pan and bake 2 hours in a 325° oven. Cool in pan for 10 minutes.
In bowl, beat eggs; add sugar, oil, vanilla, lemon juice and salt. Sift together flour, soda and cinnamon. Add to mixture. Stir in apples and nuts. Pour into greased tube pan. Preheat oven to 325° and bake 1 1/2 hours.
Mix dressing, flour, bouillon and dash of pepper in saucepan. Gradually add milk. Cook, stirring frequently, over medium-low heat, until thickened. Add turkey and vegetables. Cook, stirring until thoroughly heated. Spoon into 8-inch square baking dish. Unroll dough in 2 rectangles. Press perforations together to seal. Cut dough into 1-inch strips and arrange in lattice design over turkey mixture. Bake 15 to 20 minutes at 375°.
Beat eggs well. Add remaining ingredients. Beat until well blended. Bake in an unbaked crust until set.
Mix mayonnaise, sugar and vinegar in small bowl. Chill and let set for a day. Combine broccoli, raisins, onions and bacon. Add dressing. When you mix the dressing a day ahead, you can mix the salad and set it aside in the refrigerator. Then blend the dressing in when you are ready to serve.
Combine hamburger meat, salt, pepper, onion and corn flakes. Mix well. Form into balls and brown in a skillet. Place meat balls in a baking dish. Combine soups and water. Pour over meat balls. Bake at 350° until hot and bubbly.
Cook potatoes in their skins until just tender. Peel and shred coarsely. Mix cheese with melted margarine and add potatoes. Add onions and season with salt and pepper. Fold in sour cream. Put in baking dish and sprinkle generously with paprika. Bake 30 minutes at 350°.
Mix first 8 ingredients in order given. Pour into 9 x 13-inch pan. Mix cake mix and nuts. Sprinkle over mixture in cake dish. Drizzle 1 cup butter over top. Bake at 325° for about 1 1/2 hours or until knife comes out clean. Cool. Cut into squares. Serve with whipped cream.
Sift together flour, baking powder, salt and sugar. Set aside. Place Raisin Bran, milk, egg and oil in mixing bowl; beat well. Add sifted dry ingredients to Raisin Bran mixture, stirring only until combined.
Mix all ingredients in a medium bowl and sink cake into it. Then refrigerate overnight. Serve with whipped cream.
Heat butter and milk until butter melts. Add coconut. Cool. Ball this mixture around individual almonds. Refrigerate until cold. Dip in melted chocolate.
Mix cake mix and bake as directed in 13x11 pan. Mix the milk and caramel together. While cake is hot poke holes in it and pour the caramel mixture over cake. Let cool completely. Top with the Cool Whip and sprinkle with candy. Store in refrigerator.
Mix flour with soda. Combine in another bowl the margarine, sugars and pudding mix. Beat until smooth and creamy. Beat in eggs.
Brown meat in skillet. Drain fat and set aside. Blend mayonnaise, milk, eggs and cornstarch into skillet. Stir in meat, cheese, onion, salt and pepper. Pour into pie shell. Bake 35 to 40 minutes until golden brown or inserted knife comes out clean.
Grease a 13 x 9 x 2-inch pan. Heat syrup, butter and chips to boiling, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in bowl; toss until coated. Fold in marshmallows one cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour. Cut into 2-inch squares. Store, loosely covered, at room temperature up to 2 days. Makes 24 squares.
Cream margarine and sugar. Add eggs; beat well. Add flour alternately with milk; beat well after each addition. Add vanilla and lemon extracts. Beat 1 minute at high speed. Pour into greased and floured tube cake pan. Bake at 300° for 2 hours. Cool in pan. Do not invert.
Stir 1 cup of hot water into loaf mix. Add tomato sauce, tomatoes, oregano, basil and garlic powder. Grease or spray a 9 x 12-inch or equivalent baking dish. Cover bottom of dish with a thin layer of sauce mixture. Arrange 3 noodles on top of sauce. Top with a little sauce and part of cheese mixture. Repeat process 2 more times, ending with Mozzarella cheese on top. Top with separated frozen Saucettes. Cook at 325° for 1 hour. Let stand 10 minutes before serving.
Grease bottom of a 9-inch spring-form pan; line with wax paper. Grease wax paper and set aside. Dissolve coffee granules in boiling water. Add sugar, stirring until sugar dissolves; set coffee mixture aside. Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or until finely chopped, stopping once to scrape down sides. Pour coffee mixture through food chute with processor running, stopping once to scrape down sides. Pour butter through food chute with processor running. Add eggs one at a time, through food chute, pulsing after each addition. Add vanilla and pulse once.
Mix cookie mix according to recipe on the box and spread onto pizza pan. Cook until it browns lightly around the edge. Mix cream cheese and powdered sugar until creamy. Spread on cookie crust. Arrange fruit on pizza cookie as you like. Mix 1/2 cup pineapple juice and 1/2 cup each juice. Add 1/4 cup sugar and 1 tablespoon cornstarch. Cook on low heat until dissolved and thick. Cool and spoon over fruit.
Grease 9 x 1-3inch pan. Fry onion in margarine until tender. Add soup. Tear tortillas in pieces. Layer ingredients as follows: tortillas, soup mixture, chicken, cheese and chilies. Repeat until casserole is full. Bake at 350° for 30 to 40 minutes. Serves 6.
Pour off water from grated potatoes. Add remaining ingredients; beat well. With a spoon, drop mixture onto hot griddle; spread as thin as possible. Turn over to fry on other side. Serve hot with either sour cream or applesauce.
Place meat in a large glass bowl. Sprinkle with salt and pepper to taste. Add onion, carrot, celery seed, cloves, peppercorns, wine, vinegar, tarragon and bay leaf to the bowl. Add enough water so that marinade covers meat. Marinate meat 4 to 5 days. Day of serving, remove meat from marinade and reserve. Preheat oven to 300°. Roast meat 2 1/2 hours. Sprinkle with the brown sugar, turning meat to coat. Roast 15 minutes longer. Remove vegetables from the marinade; add the flour to it and pour into the roasting pan. Add gingersnaps that have been crumbled. Roast meat with gravy 1/2 hour, stirring gravy occasionally. Let meat rest 10 minutes before slicing. Serve with gravy and potato pancakes. Serves 6 to 8.
Combine flour, salt, egg, milk and oil in a mixing bowl, stirring with a wooden spoon to blend. Batter may still be slightly lumpy. Slice onions 1/4-inch thick. Separate into rings and dip into batter. Drop into a pot or wok filled with at least 6 inches of cooking oil, heated to 375°. Cook only until rings are golden brown. Drain on paper towel.
Mix ingredients; pour into baking dish. Bake at 375° for 25 to 30 minutes.
Combine sugar, cornstarch, flour and salt. Add lemon rind and juice, water and egg yolks. Cook until thick in double boiler and pour into baked pie shell. Beat egg whites gradually adding 3 teaspoons sugar and beat until stiff. Spread on pie. Bake at 350° for 15 minutes to brown.
Cook macaroni as package directs; drain. Meanwhile, prepare seasoning mix with ground beef, tomato paste, tomato sauce and 1 1/4 cups water as package label suggests. Preheat oven to 350°. In 2 1/2-quart casserole, layer half the macaroni, half the cottage cheese and half the meat sauce; repeat. Top with Cheddar cheese. Bake uncovered for 40 to 50 minutes or until bubbling. Serves 6.
Prepare broccoli: Trim away large woody stalks, then peel outside covering from tender stalks and cut into diagonal slices 1 inch thick. Divide flowerets into bite-size clumps. Rinse and set aside to drain.
Arrange in 1 1/2-quart casserole dish. Layer squash, tomato, onion and margarine. Sprinkle with seasonings. Bake 30 minutes in 350° oven.
Stew chicken and remove skin and bones. Place in a 9 x 13-inch dish.
Boil chicken breast with chopped onion until tender. Remove chicken breast from broth, add spaghetti and cook until done. Add cream of chicken soup. cheese rotel and pimento to spaghetti and stir until cheese melts. You may add some water if needed. Place in a baking dish. Cover top with slices of velveeta cheese and sprinkle with paprika. Bake at 350 degrees until it bubbles.
Preheat oven to 350°. Stir all ingredients together except for raisins. Beat for one minute. Add raisins. Bake for 45 to 50 minutes.
Cream ingredients well. Line tassie pans with papers. Place either crushed or whole	vanilla wafers in bottom of liner. Fill 3/4 full with cheese mixture. Bake at 350° for 15 to 20 minutes. Cool, then top with choice of pie filling (strawberry, cherry, etc.). Makes 4 1/2 to 5 dozen miniature or 18 large or regular cupcakes.
Cream together oleo, brown sugar and egg. Add flour, baking soda and salt. Mix good. Then add pineapple and nuts. Drop on greased cookie sheet by teaspoonful. Bake 12 minutes at 350°. Cut marshmallows in half. Have them cut and ready as soon as you bring cookies out of oven, put a 1/2 marshmallow on top.
Mix all ingredients in a bowl (defrost potatoes). Pour in a greased casserole. Bake at 350° for 45 minutes.
Combine rice, water and cream of mushroom soup. Spread in 9 x 13-inch pan. Sprinkle 1 tablespoon of dry onion soup mix over rice mixture. Trim all visible fat from pork chops. Arrange on rice mixture. Sprinkle remaining onion soup mix over pork chops. Cover with foil and bake at 350° for 1 1/4 to 1 1/2 hours.
Mix cake mix according to box. Pour 1/2 of batter into a floured and greased 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix apples, flour, sugar, cinnamon, nutmeg and butter in big bowl with a dash of salt. After everything is together, on top of pie crust, put sugar and cinnamon. Bake 45 minutes to 1 hour or until done at 400° or 425°.
Drain juice from one jar artichokes into a skillet. Saute onion and garlic in juice. Drain second jar, discard juice. Chop all artichokes.
Grease 12-cup muffin pan. Preheat oven to 375°.
Melt cheese, soup and milk in pan over low heat. Place Doritos in 9 x 14-inch baking dish. Place chicken on top and pour sauce over and bake at 350° until bubbly.
Cream the shortening and sugar thoroughly. Add eggs and beat well. Sift all dry ingredients and add them to the butter, sugar and egg mixture. Stir in chopped nuts. Drop from teaspoon onto greased cookie sheet about 2 inches apart. Top each cookie with a whole pecan. Bake in preheated oven at 350° from 12 to 15 minutes. Yields 5 dozen.
Line cookie sheet with foil. Heat butter, sugar and water to 300° on candy thermometer. Pour onto cookie sheet and spread quickly. Sprinkle chocolate chips and spread when melted. Top with nuts, if desired. Put into refrigerator until solid. Break up and serve.
Cook broccoli per package directions. Place in 10 x 16-inch baking dish. Stir together soup and cheese and gradually add milk, mayonnaise and egg to soup mixture. Stir well until blended. Pour over broccoli in dish. Sprinkle bread crumbs on top evenly. Bake at 350° for 45 minutes.
Mix together the mayonnaise, Worcestershire sauce, lemon juice and salt. Combine vegetables and sauce. Put in greased casserole dish and cover with crushed Ritz crackers. Dot with butter and bake, uncovered, at 350° for 45 minutes.
Mix flour, soda and salt first, then add remaining ingredients. Grease and flour pan. Bake at 325° for an hour and 10 minutes.
Cook cranberries, water and sugar until berries pop. Add cherry Jell-O. Let almost set, then add celery, apples and nuts. Mix and let set in refrigerator.
Mix the first 3 ingredients thoroughly. Sift the remaining ingredients together and add to first mixture. Mix well. Form in balls the size of walnuts. Place 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Roll in powdered sugar while still warm. Makes 5 dozen.
Beat sugar and butter, add eggs, one at a time, beat well, add flour and vanilla. Dollop teaspoonful of blueberries all across the batter. Put in jelly roll pan. Bake at 350° for 45 minutes. Sprinkle with powdered sugar while still warm.
In a deep 10-inch skillet, heat oil. Add onion, garlic, celery and green pepper. Cook gently, stirring often, until tender but do not brown. Add rice and tomatoes (including the juice), water, salt, pepper, oregano and coriander. Simmer about 20 minutes or until rice is tender and most of liquid is absorbed. Drain shrimp, adding liquid to rice mixture. Add to rice mixture with pimento. Bring to simmer (just to heat shrimp through). Spoon into individual baking dishes (each holding at least 1 1/4 cups). Sprinkle with grated cheese; heat under broiler long enough to melt cheese.
Whisk together first 4 ingredients. Add chilies and cheeses and stir. Bake at 400° for 35 to 45 minutes. Makes 1 quiche.
Combine graham cracker crumbs, melted butter, 2 tablespoons of sugar and cinnamon in a bowl. Mix well. Pat into lightly greased 9-inch spring-form pan. Beat cream cheese in mixer bowl. Add 2 cups sugar and eggs, one at a time, beating well after each addition. Stir in vanilla. Fold in sour cream. Pour into prepared pan. Bake at 375° for 45 minutes. Turn off oven. Let stand in cold oven for 1 hour. Cool to room temperature. Remove side of pan. Chill, covered, in refrigerator for 24 hours before serving. Yields 16 servings.
Cut stem and top from each pepper and remove core and seeds. Saute onion until lightly browned. Mix together the hamburger, onion, salt, rice and 1/2 can of the soup. Fill peppers with mixture and place in pan. Mix remaining soup and water and pour over peppers. Bake, covered, at 350° for 40 minutes. Uncover and place bacon on top. Cook until bacon browns.
Place sugar and milk in heavy pot. Bring to boil, stirring constantly. When mixture boils, lower heat and boil 5 minutes. Place all other ingredients in large bowl. Pour sugar mixture over chocolate mixture and stir until all chocolate is melted. Add nuts; pour into buttered pans.
Preheat oven to 350°. Rinse chicken well and pat dry. Place on a rack in a shallow baking pan. In a mixing bowl, combine white wine Worcestershire and honey. Coat chicken with mixture and bake 35 to 40 minutes at 350°, basting occasionally, until chicken is golden. Serves 4.
Mix the first 3 ingredients together, then mix in the next 3 ingredients. Add the flour and baking powder. Mix this batter up the day before you need it and let it rise in the refrigerator overnight. Roll out and cut into biscuits or spread butter, sugar and cinnamon on the top surface and roll it up; cut it with a knife for cinnamon rolls.
Mix all ingredients in mixing bowl. Form into 1 1/2-inch balls. Place on a cookie sheet and bake at 350° for 40 to 45 minutes or until brown.
Mix together. Sprinkle with Joy and Understanding. Bake in the Sunshine and Share with Friends.
Combine sugar, flour, salt, soda and spices; stir lightly. Cut in shortening. Stir in molasses and egg. Shape dough into a ball. Roll out and cut. Place on greased baking sheet. Bake at 350° for 10 minutes. Can be rolled in powdered sugar.
Peel and boil potatoes until tender; drain and mash. Add sour cream, cream cheese, margarine and chives. Blend thoroughly with mixer. Place in a baking dish and garnish as desired with paprika or more chives. Bake for 30 minutes at 325°. May be made ahead of time and not baked until 30 minutes before serving.
Stir together butter, garlic powder and oregano. Pour seasoned butter over popcorn in a large bowl and toss to coat kernels. Add cheese and toss well. Serve immediately.
Heat oil in Dutch oven or large kettle. Brown chicken, part at a time; remove and keep warm. Pour off all but 1 tablespoon of oil. Add onion, garlic and mushrooms; cook 1 minute. Add tomatoes, sauce, salt and pepper and other seasonings. Add 1 cup of water or rinse sauce can by filling with water and adding to pot. Cook for 1 minute. Return chicken to pot; simmer over low heat for 1 hour or until chicken is tender. Add green pepper. Cook several minutes. Makes 4 servings. If you want to make 6 servings, increase vegetables. Great for a main dish.
Mix together all ingredients; fill 2 ice cube trays with punch. Freeze; use cubes to chill punch. Decorate punch bowl with sliced oranges.
Use large pot, 24-quart or bigger. Fill half full of water. Add shrimp seasoning. Bring to a boil and reduce heat so water is at a slow boiling stage. Add potatoes. cook for 6 minutes. Add corn; cook 5 minutes. Add sausage; cook 6 minutes. Add shrimp; cook 6 minutes or until potatoes and corn are done. Drain. Serve with shrimp sauce and butter. Very good. One dish supper. Serves 4 to 6.
Cook beef, onion and pepper until brown. Mix remaining ingredients. Bake for 1 hour at 300°. Serves 8.
Mash tofu with a fork until creamy. Add all other ingredients. Season with lemon and salt to taste. Serve on a garden salad, in a sandwich or as a dip for raw vegetables.
Mash squash; fold other ingredients and mix. Bake 40 minutes at 350°.
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour over low heat, stirring vigorously, until mixture forms ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth. Shape with a spatula into 12 fingers, each 4 inches long and 1-inch wide. Bake for 45 to 50 minutes, or until puffed golden brown and dry. Cool slowly away from drafts. Cut off tops; scoop out filaments of soft dough. Fill Eclairs with Custard Filling. Frost tops with Chocolate Icing.
Melt together chocolate, butter and corn syrup over low heat. Remove from heat and add vanilla. Stir in powdered sugar until smooth. Add cereal and mix until thoroughly combined. Spread in lightly greased 9 x 13-inch pan. Chill until set.
Cream together and use star shaped cookie press or make wafers. Bake on ungreased cookie sheet 20 to 30 minutes at 300°.
Cook wieners for 5 or 10 minutes in boiling water. Mix remaining ingredients; dip wieners into batter and deep fry until golden brown. Serve with mustard.
Mix raisins, margarine, soda, boiling water and vanilla. Let stand 3 to 4 hours or overnight. When cool, add flour, sugar, cinnamon, salt and eggs. Butter and flour four coffee cans. Pour batter 1/2 full. Bake 1 1/2 hours at 300°. Wrap in foil as soon as cool. For muffins, check at 45 minutes.
Brown sausage. Add onion and pepper, until tender, drain. Line pie pan with rolls, add mixture in pan. Add beaten eggs, and a little milk, season with salt and pepper. Add cheeses. Bake for 30 minutes at 350°.