HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, shortening, egg yolks and vanilla. Work in flour and salt. Shape into balls. Beat egg whites slightly. Dip each ball into egg white; roll in nuts. Place on sheet and press thumbprint into center. Bake filled with jelly or tinted confectioners sugar. Bake at 350° for 7 minutes.
Cook bacon in a frying pan until crisp. Drain and crumble. Reserve 1 tablespoon fat and discard remainder. Combine flour, baking soda, salt and sugar. Stir in milk that has been mixed with vinegar. Beat eggs and bacon grease lightly and add to the batter. Fold in corn and reserved crumbled bacon. Drop batter from a spoon onto a hot griddle, browning on both sides. Keep warm until all are cooked. Serves 8.
Cream the shortening and 1 1/2 cups of sugar. Add eggs. Sift together the flour, cream of tartar, baking soda and salt. Mix the dry ingredients with the shortening mixture. Mix well. Chill dough 1 hour. Roll out dough into balls about the size of a walnut. Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon. Roll each ball in the cinnamon mixture. Put on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 dozen.
Layer cucumbers and onions with sugar in a gallon jar. In a large saucepan, heat remaining ingredients to boiling. Cool. Pour over cucumbers and onions in jar. Store in refrigerator.
With sharp knife make 5 small slits evenly around each biscuit and arrange separately on cookie sheet. Make a small indentation in center of each biscuit with fingers or a spoon. Spoon jam in center of each. Sprinkle on cinnamon and sugar mixture and bake at 375° for 8 to 10 minutes. Makes 8 to 10 servings.
Crust: Mix yeast, 1/4 cup water and sugar until dissolves. Add salt, oil, warm water and flour; mix well. Turn out on sprayed cookie sheet. Work dough with oil on your hands, to cover large cookie sheet.
Cook hamburger and chopped onion in large skillet over medium heat. Drain off fat. Add next 6 ingredients and simmer 10 minutes or cooked down some. Pour 1/2 cup taco sauce into prepared casserole. Arrange 1/2 of the tortillas to cover bottom of casserole. Pour 1/2 cup over them. Spoon in beef mixture. Top with sour cream and half of the cheese. Arrange remaining tortillas on cheese. Spread remaining taco sauce over now and top with remaining cheese. May be refrigerated at this point up to 24 hours. Cover and bake 40 minutes. Uncover and bake 5 more minutes.
Prepare broccoli according to directions; drain and cool. Mix soup, sour cream and broccoli together. For color, stir in chopped pimento. Pour mixture into 1 1/2-quart casserole. Sprinkle with cheese. Bake at 300° for 1 hour.
Boil together water and 1 cup sugar until thick like syrup. Add 1 cup berries, cut up. Let come to boil, cook for 5 minutes. Add 1 cup sugar and 1 cup berries. Let come to boil. Cook 10 minutes. Pour into bowl. Let stand for 24 hours. Fill jars and seal with paraffin.
Mix all ingredients together except for crackers and butter. Pour into a well buttered 9 x 9-inch Pyrex casserole dish. Sprinkle top with cracker crumbs and dot with butter. Bake at 350° for 30 minutes.
Blend sour cream and cream cheese in a bowl. Add green chilies, olives, cheese, onion, garlic salt and jalapeno peppers. Mix well. Spread mixture evenly over each tortilla. Roll up tightly to enclose filling. Place seam side down in dish. Cover tightly with plastic wrap. Chill for several hours or until firm enough to slice. Cut into 1/2-inch slices. Arrange on serving plate.
Melt caramels in milk in double boiler. Mix cake as directed on package. Put 1/2 of batter in greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Pour caramel mixture over first layer. Pour rest of batter on top. Bake for 15 minutes or until done. Cool and frost with Dream Whip and Cool Whip. Blend and spread on cake. Cover and refrigerate.
Place pineapple rings on ham. Combine sugar, juice and mustard. Bring to a boil. Pour over ham.
Fry the chicken and veal in hot oil until cooked, about 5 minutes. Discard all the grease. Now, add the fresh garlic and parsley and return to heat. Stir to pick up flavors for about 2 minutes. Remove from heat and add all spices; stir and add butter and let melt. Return to low heat and add your marinara sauce and grated cheese and stir. While all this is happening, have a pot of water on the stove ready to cook your pasta. Cook pasta to desired softness. Strain and add to mixture. Heat about 1 minute while stirring. Remove from heat and spoon onto ovensafe plate and top with Mozzarella cheese. Place under broiler for about 1 minute; remove and enjoy. Serves 2.
Mix all ingredients in a skillet and heat until cheese is melted. Spread on party rye slices. Bake at 425° until hot.
Cream together butter and shortening. Add sugar and eggs, one at a time, beating well after each addition. Add vanilla. Sift all dry ingredients and add with milk alternately to creamed mixture. Bake in 10-inch tube pan at 325° for 1 hour and 20 minutes.
In large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage and noodles are tender. Garnish with cheese.
Brown ground beef in butter. Stir in flour, onion, bouillon cube, garlic salt and paprika. Add water and mushrooms with liquid. Cover; simmer 10 minutes. Combine sour cream sauce mix with whipped evaporated milk. Stir into meat mixture. Add sherry and heat through. Serve over buttered noodles.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups). Deliciously different!
Cook ground beef and drain. Add picante sauce and mushroom soup with cooked, drained rice. Layer meat, cheese and crumbled nacho chips. Put nachos on top and bake in 325° oven until cheese melts.
Melt oleo in 9 x 13-inch pan. Mix flour, sugar, milk, baking powder and salt. Pour batter over oleo. Drain cherries (reserving juice). Scatter cherries over batter. Pour juice over all. Sprinkle 3/4 cup sugar over top. Bake at 350° for 1 hour.
Place sliced apples in unbaked pie shell. Beat eggs and other ingredients; mix well and pour over sliced apples. Bake at 350° for 35 minutes or until nicely browned.
Stir together in large buttered casserole and bake about 45 minutes at 350°.
In large pot, simmer meat in 1 quart water. Add juice, tomatoes, onions, celery and carrots. Cook until tender. Add salt, bay leaves, pepper and potatoes. Cook until tender. I add some cabbage. You may add other vegetables and more potatoes if you desire.
Thaw bread dough. Fry sausage until brown and drain. Save grease. Mix egg and cheese. Add sausage. Spread dough out on a greased jelly roll pan. Put sausage mixture in the middle. Then, roll dough over and pinch ends together. Pour 1/2 cup sausage grease over dough and bake at 350° for 30 minutes or until brown.
Combine all ingredients, place in a baking dish. Bake for 1 hour at 350°.
Mix beef, soup, garlic powder, Worcestershire sauce and bread crumbs. Add enough cream to hold together. Form into small balls and bake at 350° until brown.
Combine first 4 ingredients; stir well. Combine milk and egg; add to cheese mixture and stir 2 minutes. Pour batter into greased loaf pan. Bake at 350° for 55 to 60 minutes. Remove from pan and cool slightly.
Brown chops. Mix other ingredients and pour over chops. Cover and cook over low heat for 1 hour and 15 minutes. You may serve over rice, if desired.
Mix all ingredients together and put in a casserole dish, sprayed with Pam. Bake at 350° for 20 to 25 minutes, until golden brown.
Clean, devein and butterfly shrimp. Place them in a large flat pan. Mix all the ingredients in bowl. Spoon over raw shrimp. Place under broiler for 3 to 5 minutes. Do not overcook. Spoon excess sauce over shrimp and serve.
Cook macaroni until done. Drain and save 1 cup mixed juices. Save all juice from cherries. Make up rest of cup with juice from pineapple and oranges. In saucepan, heat juices with sugar, flour and salt. When all dissolved and heated, add eggs and cook until thick. Pour over macaroni and fruit and refrigerate overnight. Fold in Cool Whip and chill for several hours.
Sprinkle with salt; scatter dressing, onion soup mix and preserves over chicken. Cover with foil. Bake at 350° for 2 hours.
In a large pot, lightly brown sausage in margarine. Remove sausage from pot, set aside. In same pot, add cabbage, stir-fry 10 minutes; add pepper, zucchini, onion and garlic, stir-fry 5 more minutes. Stir in sausage, chicken broth, water, salt and pepper. Mix well. Add cooked, drained spaghetti and toss. Serves 8.
Melt chocolate with margarine. In large bowl, stir eggs, corn syrup, vanilla, sugar and slightly-colored chocolate mixture until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Mix flour, sugar, baking powder and salt in large bowl. Add buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10-inch greased and floured Bundt pan. Bake in preheated 375° oven for 40 to 45 minutes until cake tester inserted in cake comes out clean. Cool on wire rack 15 minutes. Remove from pan.
Bring slowly to a full rolling boil; stir constantly and boil briskly for two minutes. On a rainy or humid day, boil mixture 2 1/4 minutes. Cool until lukewarm and add 1 to 1 1/2 teaspoon vanilla and beat until creamy and thick enough to spread.
Bring mixture to a boil. Reduce heat and simmer until the fruit is tender. Cook approximately 1 hour, stirring from time to time, to prevent fruit from burning.
Cream shortening, butter and confectioners sugar. Then stir in flour and salt. Blend in vanilla, almond flavoring and chopped nuts. Shape into small balls (one tablespoon of dough for each). Place on ungreased baking sheet and flatten slightly. Roll in powdered sugar after baking. Bake in slow oven at 325° about 20 to 25 minutes.
Combine Tender Quick and liquid smoke with enough water to float the turkey in. Soak the turkey for 2 days on the breast and 1 day on the back. Roast turkey as usual.
Toss cheese with flour. Add rest of ingredients; mix well. Fill crust with mixture. Bake at 350° for 40 minutes or until set.
Wipe beef with a clean damp cloth. Heat the suet in a heavy, deep saucepan or kettle. Add the onion and saute until golden. Rub salt, pepper and flour into the meat. Brown it on all sides in the fat. Lift meat and put a rack under it. Add the water, cover tightly and simmer for about 3 hours. Turn the meat occasionally. If more gravy is desired, add more water.
Sift dry ingredients. Mix with grated potatoes. Shape mixture into balls the size of a baseball. Drop into a kettle of boiling water; cook for one hour.
Brown floured chops nicely. Place in baking dish. Melt butter. Add onions and salt and pepper. In bowl, pour butter mixture and beaten eggs over bread crumbs and toss to coat bread. Place 1/4 cup mixture on each chop. Dilute soup with 1/2 can water and pour over all. Place in 350° oven and bake 45 to 60 minutes.
Slice tomatoes thickly. Mix flour, corn meal, salt and pepper. Coat tomatoes with flour mixture. Place tomatoes in hot oil. Sprinkle with nutmeg. Cook on medium-high heat. Cook quickly, just lightly browning. Drain on paper towels. Serves 4 to 6.
Take cottage cheese and add the dry orange Jell-O. Then add the Cool Whip to the cottage cheese. Quick and very tasteful.
Prepare the breasts by splitting in half and pounding to even thickness. Saute breasts in butter, salt and pepper until browned and remove to a heated platter. Add garlic to pan drippings and saute until softened. Stir in flour, cooking until golden, then add mustard, tarragon and cream. Simmer, stirring until the sauce is slightly thickened. Pour over chicken breasts. Serves 6.
Sprinkle Bundt pan with sugar (in bottom and on sides). Mix everything together except eggs. Beat mixture 5 minutes with a mixer, adding one egg at a time. Pour evenly into Bundt pan. Cook 45 minutes at 350°.
Mix all together. Chill for about 3 hours and serve. Makes 4 servings.
Arrange turkey and mushrooms in pie shell; sprinkle with cheese. In small pan, combine soup and milk; heat until boiling, stirring constantly. Gradually stir into eggs; pour mixture over cheese. Bake in a 325° oven for 40 to 45 minutes or until knife inserted off center comes out clean. Let stand 10 minutes.
Mix cream cheese and Miracle Whip until blended. Stir in remaining ingredients. Chill overnight. Makes 2 cups.
Cook sugar, syrup and water to hard ball stage. Add nuts and butter. Cook until golden brown, stirring constantly. Remove from heat; add vanilla and stir. Add soda. Stir and pour quickly onto a 10 x 15-inch (at least) cookie sheet which has been buttered.
Cook chicken until tender. Remove from bone. Cut into small pieces. Melt margarine. Add flour and dissolve. Add 5 cups broth and milk. Cook until thick. Add celery, mushrooms, tomato paste, chopped pimentos and chopped garlic to sauce. Let stand at least 1 hour. (Best to let stand in refrigerator overnight.) Cook spaghetti. Add sauce and pour into large casserole. Cover generously with Parmesan cheese. Bake 30 minutes at 350°. Serve with garlic bread. Serves 20.
Preheat oven at 400°. Using a fork, press the cream cheese on the bottom of a 9 x 13 inch baking dish. Spread the chili over top the cream cheese. Spread cheese over top of the chili. Put in the oven for approximately 10 minutes or until cheese is melted. It is best when served hot. If it cools off, just put it back in the oven for a few minutes.
Flour stew meat, salt and pepper; brown in skillet in Wesson oil. Cut up vegetables. Put all ingredients in 4-quart boiler. Add water to cover. Cook 1 hour on low heat. Mix 1 teaspoon cornstarch in water to thicken stew, if desired.
Cream shortening and sugar until light and fluffy. Beat 3 minutes at medium speed. Add lemon rind and juice; mix. Add milk and mix slightly. Add flour, salt and baking powder; beat 2 minutes. Add eggs, one at a time, beating 1 minute after each addition. Bake in tube pan at 300° for about 1 hour and 20 minutes.
Cook meat until lightly browned. Add onion. Cook until soft. Drain excess fat. Add remaining ingredients. Mix well. Simmer 30 to 40 minutes. This is very good reheated. Also freezes well.
Mix cream cheese and salsa together. Spread on extra large round tray. Add vegetables to mixture, in layers: tomatoes, onions, green peppers and carrot. Cover with clear plastic wrap and allow to cool about 1 hour. Serve with taco or tortilla chips. Great for parties or covered dish affairs.
Combine rice, water and soups in bottom of roaster. Place chicken on top of mixture. Sprinkle with onion soup mix. Cover tightly. Cook 2 hours at 350°. Do not peek. Serves 4 to 5.
Cut meat into 2-inch cubes. Combine all other ingredients, except for vegetables, and mix well. Pour over meat; refrigerate several hours or overnight. One hour before cooking kabobs, place the vegetables (precooked (precooked potatoes, mushrooms, cherry tomatoes and bell peppers) in with the meat. Put on skewers; cook on grill.
Cream butter or margarine and sugar together until fluffy. Sift together flour, salt and baking powder. Stir in alternately with the milk; beat until smooth. Pour into greased loaf pan or 2-quart casserole. Spoon drained fruit over batter. Sprinkle sugar over fruit. Pour fruit juice over top. Bake at 375° for 45 to 50 minutes. Serve with whipped cream, ice cream, Cool Whip or milk.
Mix pudding and Jell-O in water. Bring to boil. Cook for 1 minute. Pour over berries. Mix well. Cool and pour into shell.
Measure and sift together the flour, sugar and baking powder. Add milk. Mix well. Dot an 8 x 8-inch square baking dish with the butter. Pour mixture into the dish. Add fruit. Pour juice over fruit. Bake at 400° about 30 minutes or until brown on top and bubbly.
You may peel the zucchini and squash or leave unpeeled, as you wish.
Preheat oven to 450°. Layer zucchini, tomatoes and onion in a 2 to 3 quart Pyrex dish. Drizzle butter over top. Sprinkle with basil. Cook for 20 minutes. Remove and put Mozzarella on top; sprinkle with Parmesan cheese. Cook another 10 minutes, until the cheese is melted. Serves 6.
Use Bundt or non-separating angel cake pan, greased. Separate biscuits (40) and cut each into fourths. Put 2/3 cup sugar and 2 teaspoons cinnamon into large mixing bowl. Mix together. Coat each individual biscuit piece completely in this cinnamon and sugar. Melt butter in saucepan. Add 1 cup sugar, bring to a boil to form syrup. Place first prepared can of biscuits (40 quartered pieces) in bottom of greased pan. If you wish to add chopped walnuts or pecans and raisins, do so now by sprinkling on top of first layer. Add second can of prepared biscuits and more nuts, raisins if desired. Pour half of boiled syrup over the second layer. Add third and fourth cans of biscuits, alternating with more raisins and nuts. Pour balance of syrup over last layer. Bake at 350° for about 40 minutes. Let stand in pan for about 10 minutes and turn upside down on plate. Pull apart as you eat.
Brown onion in butter. Add wieners and brown. Add all ingredients to cooked, diced potatoes and simmer about 30 minutes, then serve.
Cook beef and celery in skillet. Brown zucchini in skillet drippings. Alternate layers of zucchini and beef in shallow 2-quart baking dish, sprinkling with salt and pepper to taste. Stir together tomatoes, Worcestershire sauce and sugar. Pour over casserole. Sprinkle with cheese. Bake at 400° for 40 to 45 minutes, until zucchini is tender.
Cream soft butter, confectioners sugar and vanilla. Sift and add flour and salt. Add walnuts. Chill dough. Roll into balls the size of walnuts. Bake on ungreased cookie sheet 10 minutes in 375° oven. Bake until set but not browned. Roll in confectioners sugar while warm. Cool and roll in the sugar again. These store well in a covered container.
Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add remaining ingredients. Pinch 2 crescents together to make 4 rectangles. Put 1/2 cup mixture into each rectangle. Fold up crescents and seal edges. Twist on top. Brush with melted butter and sprinkle bread crumbs on top, if desired. Bake 20 to 25 minutes or until light brown.
Brown beef, onion and green pepper. Pour off fat, add remaining ingredients. Mix well and pour into a baking dish. Bake at 350° for 20 to 30 minutes.
Mix Cool Whip and Eagle Brand milk together. Add other items. Stir well and pour into large flat dish. Freeze. Remove from freezer and cut when ready to serve.
Preheat oven to 350° (325° if using glass dish). In 13 x 9-inch baking pan melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate morsels, coconut and nuts; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Makes 24 bars.
Chill pineapple juice and 7-Up. Pour additional 7-Up into ice cube trays, placing a maraschino cherry in each cube. Freeze. At serving time, combine the pineapple juice and orange juice in punch bowl. Add peppermint extract. Slowly pour in 7-Up. Add ice cubes. Makes 30 punch size cups.
Mix all together. Spray oven bowl with nonstick spray. Pour in bowl and cook at 350° for about 1 hour.
Melt margarine in 9 x 13-inch baking pan. Peel apples, cut in quarters and seed. Roll biscuits; cut in half and wrap apple quarters using 1 biscuit for 2 quarters. Layer in dish. You will have 20 pieces. Put water and sugar in saucepan and bring to boil. Pour over apple dumplings. Bake at 350° for 30 to 45 minutes.
Brown beef and onions; drain. Pour	into large bowl with other ingredients, except noodles. Stir and mix well. Pour into baking dish and bake at 350° for 1 hour. Last 15 minutes, put noodles on top of casserole and brown noodles.
Dice fruit and chop nuts; set aside. In very large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks and blend. Sift dry ingredients and add to fruit and nuts. Blend. Gradually add liquids. Beat egg whites until stiff, but not dry. Fold into batter. Turn into lined and greased pan (large tube pan). Bake until tests done. Place a pan of hot water on rack underneath cake during baking period. Cool 30 minutes before removing from pan. Bake at 275° for 2 hours and 15 minutes. Makes 7 1/2 pound cake.
Cut broccoli up into small pieces and cook until tender. Cook rice per package directions (usually 2 cups water to 1 cup rice until water is absorbed). Put the broccoli and rice in a 3-quart casserole dish. Add all the other ingredients. Stir together and bake at 350° about 45 minutes.
Bring water to a boil. Add noodles. Cook until tender. Drain water from noodles. Mix remaining ingredients together with noodles. Stir well. Dot with butter. Bake in 350° oven until brown.
Mix shortening or margarine, sugar and egg. Stir in buttermilk and vanilla. Sift together and stir in flour, baking soda and salt. Chill dough. Drop by teaspoon on greased cookie sheet. Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 teaspoon cinnamon). Bake at 400° for 8 to 10 minutes. Makes 4 dozen 2-inch cookies.
The present dining hall is significant for my husband, Galen, and me (both graduated '66). It was in that place that we became acquainted during Junior class homeroom meetings. We were seated alphabetically -- Lehman - Longenecker - and we became friends quickly. We were married in 1967.
Preheat oven to 375°. In a 13 x 9-inch baking pan that has been sprayed with vegetable cooking spray, pour in mixture. Bake for 40 to 50 minutes or until knife that has been inserted comes out clean. Remove from oven and allow to stand for 10 minutes. Serve immediately. Refrigerate leftovers.
Beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on small serving plate (may top with chopped peanuts). Serve with apple wedges.
Cook sugar, water and flour until thick and clear. Remove from heat. Add strawberry jello and food coloring. Pour over strawberries in baked pie shell. Top with Cool Whip.
Cream butter, shortening and brown sugar. Beat well. Now, add granulated sugar and mix until light and fluffy. Add eggs, one at a time, beating well each 3 minutes. Add milk and vanilla and mix. Mix nuts. Save 1/2 cup. Add flour before adding nuts. Bake in pan for 1 hour and 30 minutes at 325°. Line pan in wax paper.
Cook chicken until done; debone and place in bottom of pan or dish (Pyrex, 13 x 9-inch). Mix soup and Veg-All. Heat. Pour over cut up chicken.
Butter a 26 - 28 inch piece heavy duty aluminum foil. In a large sauce pan, combine sugar, syrup and water. Bring to a boil (238 degrees) and add peanuts. Stir until brittle stage (300 -305 degrees). Turn off heat. Add butter and stir. Add vanilla and stir. Add baking soda and stir quickly and pour onto foil --- spread very thinly. Allow to cool and break into pieces.
Wash and clean ampalaya and eggplant and quarter-slice them. Chop the tomatoes coarsely. Place the slice of pork at the bottom of a medium size pot. Add the rest of the ingredients and add 1 1/2 cups water. Bring to a boil. Add fish sauce and reduce heat to simmer. Cover and cook until vegetables are tender and flavor has blended. Season with black pepper. Stir and serve hot. Serves 4 to 6.
Slice carrots and place in 1 quart baking dish with butter and brown sugar. Cover tightly and microcook for 9 to 11 minutes. Stir after 5 minutes. Mix water and cornstarch until smooth and stir into carrot mixture. Add pecans. Cover and microcook for about 3 minutes or until thickened. Stir before serving. Can use canned carrots. Be sure to drain, always vent.