HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl cream butter, sugar, egg and vanilla until light and fluffy. Add remaining ingredients; blend on low speed until a stiff dough forms (about 1 minute). Shape into balls or bars covered with crushed Heath bars and bake 5 to 15 minutes or until done at 350°. Nuts and crushed candy bars may be stirred into dough before baking.
Mix together cauliflower, lettuce, pepper, onion and peas. Place 1/2 of salad in bowl. Sprinkle 1/2 package dry seasoning mix over. Spread 1 cup of mayonnaise over this (do not use salad dressing). Repeat with second half of salad, seasoning mix and 1 cup mayonnaise. Top with crumbled bacon. Sprinkle with as much Parmesan cheese as you like. Cover and refrigerate overnight. Toss before serving. Can be made ahead and keeps for days.
Brown hamburger and onion in frying pan with 2 tablespoons fat. Drain off fat. Add green pepper, catsup and sugar. Mix vinegar and dry mustard in small cup until dissolved. Add to hamburger mixture. Simmer 1 hour and 30 minutes. Serve on hamburger buns.
Cut into pieces and cook in crock-pot with one can of cream of mushroom soup until it comes off the bone easily. Roll in plain flour. Then fry in small amount of vegetable oil until crisp on the outside.
Mix ingredients together. Steam in well-greased tube pan until firm. Brown in 350° oven.
Gently wash berries in cold water. Drain on paper towels; hull. Turn into serving bowl. Sprinkle with sugar and Cointreau; toss. Chill 1 hour, stirring occasionally. Let frozen yogurt soften in refrigerator about 1 hour. Make Dream Whip with skim milk and vanilla as package directs. Fold in almond extract. Gently fold in Dream Whip, softened yogurt and strawberries together. Serve at once in stemmed dessert goblets. Yield: 8 servings.
Heat first 4 ingredients to boiling. Simmer, uncovered, until berries pop. Stir together cornstarch and water. Stir into berry mixture. Cook until thickened and cook 2 minutes more. Remove from heat. Stir in brandy. Store in refrigerator or freeze. Makes 3 1/2 cups.
Mix milk, mayonnaise and sugar. Add flour and stir well. Bake in greased muffin tins at 450° until brown. Makes 12 rolls.
Mix all ingredients together. Place in dish and bake at 375° for 45 to 60 minutes.
To eggs, add sugar, butter, corn meal, vanilla, vinegar and nutmeg, stirring until well blended. Bake at 350° for 30 minutes.
Butter tops and bottoms of rolls. Sprinkle garlic salt, then Parmesan, then parsley flakes. Bake at 375° for 10 to 15 minutes (until brown). Serve warm.
Mix the first 3 items together in a skillet. Boil for 3 minutes, until thick. Take off burner. Add the jello; mix well. Add the strawberries when slightly cooled. Pour into graham cracker crust. Serve with Cool Whip.
Mix cake mix, margarine and 1 egg. Press in bottom of pan. Mix confectioners sugar, cream cheese and 2 eggs. Pour this mixture on top of other ingredients. Bake at 375° for 45 minutes or until brown.
Cook lasagna according to package directions. In saucepan, cook onion and garlic in hot oil until tender. Add tomato sauce, basil and oregano. Bring to a boil and simmer 20 minutes.
Combine sugar, salt, cornstarch, flour and cocoa; gradually add milk and stir well. Cook over medium heat, stirring constantly until mixture thickens; boil 1 minute. Remove from heat. Stir a little of the mixture into egg yolks; blend yolks into hot mixture. Boil 1 minute; remove from heat. Stir in butter and vanilla. Pour into pie shells. Add meringue; bake until done. Yield: 2 (8-inch) pies.
Cream butter and sugar; add beaten egg. Add flour and spices. Add to margarine mixture. Add vanilla, diced apples and nuts. Stir well. Put in an 8-inch round baking pan. Bake at 350° for 40 to 45 minutes.
Melt one stick of margarine. Add cake mix in small amounts, using a fork to make it of crunchy consistency.
Parboil rice. Combine all ingredients into large bowl and mix well by hand. Poke bottom of peppers with two pronged fork. Place mixture into peppers and bake for 1 to 1 1/2 hours at 325°. You can add shredded cheese to top before serving.
Combine the first 4 ingredients. Stir in remaining ingredients. Makes about 5 cups. Serve hot or chilled.
Add flour and salt; cut in Crisco. Add 7-Up. Mix well; pour out on floured board. Let rest for 10 minutes. Work together a couple minutes and roll out into pie shells. Makes 4 to 5 (9-inch) crusts. Dough may be frozen.
Mix jello, cream the cottage cheese and pineapple and fold in Cool Whip. Refrigerate until completely chilled.
Heat first 3 ingredients until boiling and cook for 5 minutes. Remove from heat and add remaining ingredients to it. Let it cool, then cut into squares.
Pour cake mix in mixer bowl. Empty lemon Jell-O in cake mix. Mix well. Pour oil and nectar in and start mixer. Add eggs 1 at a time. After each egg, beat 1 minute. Add vanilla. Bake at 350° until done.
Combine all ingredients; toss lightly. Chill at least 1 hour to blend flavors. Yields 6 (1/2-cup) servings and contains about 205 calories per serving.
Have all visible fat trimmed from beef and veal, then have it ground once or do it yourself. Mix the meat with all remaining ingredients. Shape into a loaf and place in a lightly oiled baking pan. Bake in a 375° oven for 50 minutes. Serves 6.
Cream soft butter with sugar. Add eggs and flour; beat well. Stir in buttermilk and vanilla. Pour into unbaked pie shell and sprinkle 1/4 teaspoon nutmeg on top of pie. Bake 40 to 50 minutes at 350°. Cool before serving. Time of preparation: 40 to 50 minutes.
Place squash, cut side down, in roasting pan. Add water (about 1/4-inch). Bake at 400° about 25 minutes. Turn cut side up and brush with butter. Saute sausage, onion and celery until lightly browned. Drain fat. Add remaining ingredients into squash halves. Bake at 350° until tender to fork.
Preheat oven to 400 degrees. Mix all ingredients well. Roll the dough and butter it. Roll as a jelly roll and cut 1/2 inch thick. Place in a 9 x 11 pan. Bake at 400° for about 20 minutes, then up the temperature to 500° to brown.
Stir together flour, sugar, cinnamon, baking soda and salt in a large bowl. Stir in carrots, apple, coconut, raisins, nuts and pineapple.
Mix dry ingredients and add the lard. Shape into cookies. Bake in a 350° oven until brown.
Combine all ingredients in a bowl in order given. Mix well after each addition. Pour into a 9 x 12-inch dish. Freeze until firm. Yields 12 servings.
Blend oil and sugar (will not be "creamed" like shortening). Add eggs and vanilla. Gradually add flour sifted with salt, soda and baking powder. Add cornflakes, oatmeal, coconut (and raisins and nuts, if desired). Batter will be very stiff, it takes muscles to stir all ingredients to mix thoroughly! Drop by teaspoonful on baking sheet and bake in preheated oven at 350°. Should bake in 8 to 9 minutes. Makes at least 3 dozen.
Boil brown sugar and water in covered dish. Do not stir. Let it boil until syrupy. Dip fork until it spins a thread. Have egg whites beaten stiff. Pour syrup over egg whites, beating constantly to desired consistency. Add vanilla.
Cream the butter and sugars. Beat in egg and milk. Sift together the flour, baking powder, cinnamon and salt. Stir into butter mixture until well blended. Stir in orange rind, apples and cranberries. Drop by teaspoons onto greased cookie sheets. Bake at 375° for 12 to 15 minutes. Makes about 4 dozen cookies.
Cream butter, 1/2 cup confectioners sugar and almond flavoring. Combine flour, pecans and salt and stir into butter mixture. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake at 325° for 25 minutes. Have ready a plastic bag containing one-half box confectioners sugar. As cookies come from oven, drop 2 to 3 at a time into bag to coat with sugar. Place on rack. Cool one half hour. Repeat coating process. Let sit overnight. These are called Mexican Wedding Cakes. Delicious.
Using electric mixer, beat all ingredients together. Pour into paper cups. Insert plastic spoons upside down in each cup. Freeze until firm. One quarter cup sugar may be added before freezing.
Cream shortening, sugar, molasses and egg. Beat well. Sift together flour and dry ingredients. Add to first mixture. Form into balls. Roll in sugar. Bake at 375° for 10 minutes on greased cookie sheet. Makes 36.
In a large saucepan, brown sausage links and cut in 1/4-inch slices. Add minestrone soup, tomato sauce, thyme and garlic powder; bring to a boil. Reduce heat and simmer, covered, for 3 minutes. Add shrimp and chicken. Simmer, covered, until shrimp are pink and chicken is cooked through, about 5 minutes. Stir in uncooked rice. Remove from heat. Cover; let stand until almost all the liquid is absorbed. Serve in bowls. Makes 6 cups.
Sift dry ingredients together. Mix raisins and nuts with dry ingredients. In separate bowl, cream the butter. Add sugar slowly; keep mixing. Add egg. Add dry ingredients to butter mixture, alternating with applesauce. Mix well after each addition and turn into greased loaf pan. Bake at 350° for 1 hour and 15 minutes or until done.
Mix together eggs, sugar and butter. Add and mix flour, cream of tartar, baking soda and salt. Now, chill approximately 1 hour.
Preheat oven to 350°. Place fruit in bottom of 9-inch square baking pan and sprinkle sugar over fruit. In medium bowl, blend together margarine, flour, brown sugar and oats until it resembles a coarse meal. Sprinkle over fruit. Bake for 30 minutes or until lightly browned. Serve hot. Makes 9 servings.
Cream shortening in a bowl. Add sugar gradually, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sifted dry ingredients alternately with milk and vanilla, beating well after each addition. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cakes test done. Cool in pans for 10 minutes before removing to racks to cool completely. Spread Pineapple Filling between layers.
For a brown crust on chicken, rub mayonnaise generously over the skin before cooking.
Grease a 9 x 13-inch pan. Dump sweetened applesauce into pan. Dump crushed pineapple on top of that. Spread dry yellow cake mix over that.
Combine oil, molasses, white sugar and egg; mix well. Add remaining ingredients. This will be hard to mix. Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheet. Bake at 350° 8-10 minutes. We like ours soft, so I take them out before the bottom gets too brown.
Mix the first 4 ingredients together in order given. Sift together remaining ingredients and add to first mixture. Bake almost 1 hour in a 350° oven.
Stir together in pan. Cook until mixture is thick. Stir until mixture has cooled to a warm state. Drop teaspoon in bowl of coconut and roll. Place on wax paper to completely cool. So quick and so "yummy."
In a jar, mix sugar, vinegar and pecans. Shake together well to coat pecans. Spread on aluminum in a shallow pan. Bake in preheated 250° oven for 45 minutes. Add butter and sprinkle with seasoned salt. Stir well and bake 30 minutes more.
Mix egg, flour, milk and shortening. Roll out and cut in 2-inch squares. In a pot, heat broth and drop in dough and chicken. Cook for a half hour. This makes a hard dumpling.
Cream sugars and oleo. Add eggs and vanilla. Add flour, baking powder, baking soda, salt and oatmeal. Cut orange slices with 1/4 cup flour on board, coating. Fold into cookie batter with coconut. Drop on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 5 dozen.
Fry bacon and drain on paper towel. Pour off grease. Brown onion in same pan.
Mix and put in quart casserole. Top with 8 ounce Pepperidge Farm stuffing mixed with 1/4 pound oleo. Bake 1 hour at 350°. Reduce cooking time 1/2 hour for seafood.
Blend together in a blender until frothy. Refrigerate. Makes 1 quart.
Combine peas, almonds, celery and green onions. Combine sour cream and mayonnaise. Fold mixture into pea salad to coat evenly. Add salt and pepper to taste. Chill until ready to serve.
Brown ground lean beef in a large pan. Saute onion and peppers. Add all ingredients to crock-pot. Cook on high for 1 hour. Stir occasionally. Turn to medium for 3 hours. Cook on low for one hour. Add chili powder to taste.
Cream butter and cheese. Add flour and salt. Roll out 1/4-inch thick and cut. Add 1/2 pecan to each, if desired. Bake at 350° about 15 minutes.
Mix and bake at 350° for 60 to 70 minutes. Cool and wrap good. Store in refrigerator. Yummy.
Combine butter, oil, lemon juice, vermouth, garlic, salt, pepper and parsley in a blender. Mix. Arrange shrimp in a 9 x 13-inch oblong dish. Pour mixture over shrimp. Let set for one hour. Sprinkle green onions and Parmesan cheese on top. Broil 5 minutes. Turn shrimp and broil 2 minutes.
Mash avocado with fork and blend in tomato. Add other ingredients. Makes 1 1/2 cups.
Dissolve gelatin and sugar in boiling water in large container. Add lemonade concentrate and remaining water, mix well. Chill thoroughly. Pour over ice in punch bowl and serve. Makes 40 (4 oz.) servings.
On Thanksgiving Day our house is always packed with relatives and friends. I usually cook the dinner, but then everyone who comes also brings a dish. Needless to say, the turkey is not the only one stuffed that day.
Saute onion in margarine until tender. Combine with remaining ingredients and add salt and pepper to taste. Place in a 1 1/2-quart baking dish. Grate 1/4 cup additional cheese, if desired, and put on top. Bake at 350° for 30 minutes.
Cook celery and onion in butter. Mix all ingredients in saucepan and cook until cheese is melted. Spread on Melba rounds.
Mix flour, egg yolks and milk. Beat well. Add butter and cook in double boiler until thick. Add flavoring. Pour in baked pie shell. Top with meringue made of beaten egg whites and sugar. Put in oven and brown top.
Cream the softened ingredients in food processor. Add all ingredients except flour. Pulse until blended. Remove to bowl and add flour. Put dough in cookie press fitted with star plate. Press onto ungreased cookie sheet. Bake in a 375° oven for 10 to 12 minutes.
Boil raisins and water 5 minutes. Cool. Cream sugar and shortening; add eggs. Add remaining ingredients and raisin mixture. Grease seven No. 2 tin cans. Fill half full. Bake at 350° for 1 hour. Cool a few minutes on rack, then remove from cans.
Mix together a cold syrup; do not heat. Sterilize 4 pint jars. Put sliced onions evenly into jars and enough cucumbers to fill jars. Stir syrup well; pour into jars to cover onions and cucumbers. Screw on lids and seal. Refrigerate five days before using. Will keep in refrigerator 9 months to 1 year.
Rinse and drain the beans. Combine all ingredients. Refrigerate overnight. Serve chilled with crackers.
In a small bowl or custard cup, stir together the 1 tablespoon honey, 2 teaspoons Dijon mustard and 1/8 teaspoon ginger. Trim fat from pork tenderloin. Place on a rack in a shallow foil-lined roasting pan. Brush mustard mixture over outside of tenderloin. Insert a meat thermometer in center of tenderloin. Roast, uncovered, in a 425° oven for 25 to 35 minutes or until thermometer registers 160°.
Mix together and put on top of set Jell-O. Let set for 5 minutes and add rest of Jell-O. Let set until firm.
Mix first six ingredients together. Then mix last four ingredients together and pour over cereal mixture and mix. Place in large shallow pan and bake at 250° for 1 hour, stirring every 15 minutes. Cool and store in airtight container.
Add all ingredients into covered dish and cook roast in oven at 350° until tender. As roast cooks, cut into smaller pieces (it speeds the cooking process). Once it is tender, take roast out of oven; remove bay leaf and pull meat apart. Put into crock-pot. Simmer. May need to add more water.
Put chicken in ungreased baking dish. Mix soup, sour cream and wine together. Spread over chicken. Sprinkle onions over evenly, then cover with cheese. Bake 1 1/2 hours at 350°.
Take time out to write or type up some fortunes on 1/2 inch X 2 inch strips of paper. Sift together flour, cornstarch, sugar and salt. Add oil and egg white. Beat until smooth. Beat in water and vanilla. Drop batter by level teaspoons onto a well greased baking sheet. Smooth out with back of oiled spoon to make 4 inch circles. Bake at 300 degrees until light golden brown. If underbaked, the cookies will tear. Cookies will be extremely hot. Use gloved hands, if possible. Immediately, after you take out of oven, place a fortune in the bottom half of the cookie. Take a wide spatula and take top half of cookie and fold over to make a 1/2 circle. Lift cookie up and take both sides and bend toward the middle. Place upside down, with points in the bottom, in an empty muffin pan and let cool.
Prepare macaroni and cheese as directed. Set aside. Crumble bread. Mix ground beef, sausage, egg, bread and 1/2 cup ketchup in a bowl. Salt and pepper to taste. Split meat mix in half. Spread 1/2 meat mix on bottom and up the sides of loaf pan. Pour macaroni and cheese in middle. Spread second half of meat mix on top of macaroni and cheese. Connect with sides. Pour 1 cup ketchup on top. Bake at 400° for 35 to 40 minutes. Serves 6.
Trim excess fat from meat. Rub with salt and pepper. Put on rack in shallow baking pan. Roast in preheated slow oven (325°) for 35 to 40 minutes to the pound or until meat thermometer registers 185°. Arrange yams and onions on rack beside pork. Bake for 15 minutes longer, basting frequently with apple juice. Garnish serving platter with spiced pears, if desired. Makes 6 servings.
In 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil; reduce heat. Cover; simmer 45 to 55 minutes or until vegetables and lentils are tender. Makes 5 servings.
Prepare cake mix as directed. After removing from oven, punch holes all over cake. When completely cool, top with whipped topping and sprinkle with candy bars. Keep refrigerated.
In large saucepan over medium-high heat, combine sugar, butter and evaporated milk. Cook 10 to 14 minutes or until mixture comes to full boil, stirring occasionally. Reduce heat to medium; stirring occasionally, boil 6 to 7 minutes or until candy thermometer reaches 228° or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; gradually stir in marshmallow cream until well blended; stir in vanilla. Spread mixture into greased 13 x 9-inch baking pan. Cool completely at room temperature. To serve, cut into 1-inch squares. Store in cool place.
Combine vinegar, water and spices in saucepan. Bring to the boil and simmer for 1 to 2 minutes. Pour over eggs. Cool; place in jar and refrigerate. Ready to eat the second day.
Preheat oven to 350°. Toss cranberries, sugar and walnuts in 1 1/2-quart baking dish. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter with pastry blender. Cover cranberries with flour/sugar mix. Bake 45 minutes. Serve with ice cream. Yields 6 servings.
Boil first 4 ingredients in small saucepan for 5 minutes. Strain syrup into a small bowl. Combine the remaining ingredients in a large saucepan and bring to a simmer. Remove from heat. Stir in syrup; pour in punch bowl and garnish with slices of oranges and lemons, melon balls and strawberries. Serve in mugs with a cinnamon stick.
Melt butter in a saucepan and add milk and pepper. Stir frequently, allowing mixture to simmer gently. Cook fettucini according to directions on package. Combine fettucini and sauce in a heated mixing bowl. Toss gently, gradually adding cheese until mixture has a creamy texture. Serve immediately. Serves 4.
Put sausages at bottom of Dutch oven or heavy baking dish. Spread sliced onions over sausages. Spread apples over onions to cover. Pack brown sugar over top. Bake, covered, at 300° for 3 1/2 hours. Remove most of apple and onions and drain off most of liquid before serving. Cut sausages in half. Serve in chafing dish with toothpicks or cocktail forks.
Beat egg yolks. Combine all ingredients in a pot and bring to a boil on the stove. Stir continually until it thickens, then take off and put in baked pie shell. Beat whites of eggs and put on top. Bake at 350° until lightly browned.
Puree all ingredients in a blender, then cook on low, uncovered, until most of the liquid evaporates and leaves a thick dip. This may take a couple of hours, but can be speeded up by cooking on a higher temperature. Stir occasionally to avoid scorching. A crock-pot works best for this.
Beat egg yolks and water until thick. Add sugar gradually; beat until fluffy. Add salt to flour and then add gradually to yolks. Add vanilla; beat well. Beat egg whites and cream of tartar until stiff. Fold egg whites into yolks carefully. Bake at 350° for 45 to 50 minutes.
Mix Jell-O with one cup hot water and the juice from oranges. Add sherbet and oranges. Mix well. Pour into mold; chill until firm. Unmold onto lettuce leaves and garnish with additional oranges, if desired.
Layer lettuce, onions, green peppers and frozen peas. Mix sugar, mayonnaise and sour cream. Spread over layered vegetables. Sprinkle with bacon bits. Sprinkle with Cheddar cheese. Chill.
Drain fruit, saving 1/2 cup juice. Arrange fruit in 13 x 9-inch casserole. Put strawberries on top. Sprinkle brown sugar on. Pour juice and rum over. Bake at 350° for 35 minutes. Top with sour cream when served.
Mix and press into pie pan, make sides high. Bake at 350° for 10 minutes.
Spread each nacho chip with bean dip. Top with grated onion and cheese. Place a strip of jalapeno on top of each chip. Bake in 400° oven until cheese has melted.
Preheat oven to 375°. In large bowl, combine all ingredients; mix well. Spray 9 x 5-inch loaf pan with nonstick cooking spray. Spoon mix into pan and press down lightly. Bake 45 minutes or until knife inserted in center comes out clean. Invert on serving platter. Makes 8 servings with 135 calories and 5 grams fat.
Beat milk. Add lemonade directly from freezer and beat until very thick. Fold in topping. Pour into crust and refrigerate.
Soften cream cheese to room temperature (or warm in microwave). Mix softened cream cheese and sugar. Beat until smooth. Blend in sour cream and vanilla. Fold in Cool Whip, mixing well. Spoon into prepared crust. Chill 4 to 6 hours. If desired, top with blueberry, cherry, strawberry, pineapple, etc. Pie filling is quick, easy and good.
Mix ingredients and pour over chicken breasts. Cover and refrigerate overnight. Sprinkle breadcrumbs lightly over the chicken and bake for one hour in a 350° oven (covered for 45 minutes/uncovered for 15 minutes).
Mix sugar, oleo and milk together; bring to a boil and boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal. Add nuts and cocoa, if desired. Drop by spoonfuls onto waxed paper.
Boil 1 minute the margarine, sugar, cocoa, salt and milk. Take off heat. Add peanut butter, marshmallow cream and vanilla. Mix well; do not beat. Add graham crackers and mix. Pour into pan.
Using low speed on mixer, add sugar to egg whites. Then fold in Ritz crackers and nuts. Pour into a 9-inch pie pan, pushing to edge and up a little higher than center. Bake at 350° for 25 minutes. Cool.
Sift together flour, salt and soda. Cream butter and sugar until light. Add eggs one at a time, beating after each one. Add dry ingredients alternately with sour cream, beating until smooth. Pour into greased and floured tube or Bundt pan. Bake at 350° for 1 hour and 20 minutes. Let stand on cooling rack for 5 to 10 minutes; turn out of pan to cool.
Split English muffins. Spread 1 tablespoon of sauce on half of muffin. Top with cheese and whatever other toppings you choose. Put muffins on a cookie sheet covered with foil. Bake in oven at 400° for a few minutes until cheese is hot and bubbles.
Cover lentils with water and salt. Cover and cook over high heat. Reduce heat to low; cover and simmer until tender. Add water, if necessary. Slit the casing of the sausage lengthwise and remove it. Slice the meat 1/2-inch thick; set aside.
Put all ingredients in large bowl. With hands mash, knead and squeeze to well mixed firm dough. Form into small balls and place on ungreased cookie sheets. Dip bottom of greased small water glass in granulated sugar and flatten each ball. Bake at 350° for 10 to 12 minutes. Makes 15 dozen cookies.