HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and pour over an 8 ounce block of cream cheese. Best to let marinate overnight in the refrigerator. Best with club crackers and great as a dip for fried chicken.
Combine shortening with brown sugar, spices and salt until light and fluffy. Add egg and molasses; blend. Sift together the flour, baking soda and baking powder. Add to sugar mixture; stir until well blended. Cover and chill. Roll out 1/4 of dough at a time on lightly floured board to 1/4-inch thickness. Cut with gingerbread man cutter. Transfer to greased cookie sheet. Before baking, press currants for eyes and nose. M&M's are popular for the buttons and slivers of candied cherries for mouth, belt and shoes. Bake at 375° for 9 minutes, or until done. Cool on racks. Makes about 15 men.
In a microwavable mug, add all of the ingredients. Cook in microwave 1 minute (warm), 1 1/2 minutes (hot) on High. Take out and cool for 1 minute. Sprinkle cinnamon on top. Serve. Serves 1.
Wash strawberries and drain. Slice if desired. Bake 2 pie shells and cool. Mix water, sugar, cornstarch and salt until thick and clear. Remove from heat and add box of Jell-O. Add additional red food coloring if desired. When cool, add fresh berries and pour into pie shells. Makes 2 pies. Serve with Cool Whip.
Preheat oven to 325°. Melt Crisco. Add first 4 ingredients. Add egg; mix. Gradually add remaining ingredients. Place in bread pan and bake 60 to 65 minutes or until done.
Boil syrup, sugar, milk, corn syrup and water until it forms a soft ball when dropped in water. Move from heat and add butter; stir until melted. After it cools, add vanilla and beat until creamy. Add pecans. Drop by teaspoon on wax paper.
Pour pork and beans into a 1-quart lightly greased baking dish. Mix in onions, brown sugar, molasses, catsup, Worcestershire sauce and dry mustard. Top mixture with bacon strips and bake at 350° for 45 minutes.
Roll out bread into oblong, 24 x 6-inches. Spread with soft butter. Sprinkle half of dough with mixture of brown sugar and cinnamon. Fold other half over. Cut into 24 strips, 1-inch wide. Hold strip at one end and twist in opposite directions. Place on greased baking sheet, 2 inches apart. Press both ends of twist to baking sheet. (For buttery taste, grease sheet with butter flavor shortening.) Bake at 375° for 12 to 14 minutes.
Combine all ingredients in top of a double boiler. Place over simmering water; blend ingredients until smooth. Remove from heat. Cool, stirring frequently, until frosting reaches desired spreading consistency. Yield: Frosting for two 9-inch round layers or one 9 x 13-inch loaf.
Place apples, sugar, cinnamon and nutmeg in a saucepan; cook and stir just until apples are softened. Set aside. In a mixing bowl, cream shortening, butter and brown sugar. Combine flour, oats, baking soda and salt; add to creamed mixture. Pat half of flour mixture in the bottom of a greased 13 x 9-inch baking pan. Spread apples over top, then crumble remaining flour mixture over apples. Bake at 400° for 25 to 30 minutes or until golden brown. Serve warm with ice cream if desired.
Place chicken in a pan, side by side. Mix the Russian dressing, soup mix and cranberry sauce or jam. Pour mixture over chicken. Bake for 1 hour in a 350° oven. Serve over rice. If doubling for a large group, cook about 10 extra minutes.
Heat nonstick skillet with the oil. Put fillets in when hot. Saute 2 to 3 minutes on each side. In the last minute of cooking, squeeze the lemon over fillets and toss in the capers. Makes 2 servings.
Mix well. Chill overnight. Drop golf ball size portions onto cookie sheet. Bake for 12 minutes at 350°. Yields about 2 1/2 dozen large cookies.
Cook macaroni; drain and set aside until cool. Cook juice from pineapple and oranges with sugar, flour, eggs and salt until smooth and thick. Pour over fruit and macaroni. Cool 4 hours and overnight. Then mix in Cool Whip. Serve.
Mix sugar, water and margarine in a saucepan and simmer. Roll biscuit dough to a rectangle as for a jelly roll. Peel apples and grate or chop. Cover dough with apples and roll. Cut into 1-inch pieces and put in 15 x 9 x 2-inch baking pan. Pour sauce over apple pinwheels and bake until golden brown in 350° oven.
Cream margarine and sugar with mixer. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt. Add to batter alternately with milk. Mask 1/2 cup blueberries; stir into batter. Add remaining blueberries. Place into muffin papers; sprinkle with sugar. Bake at 375° for 20 to 25 minutes.
Use only lean venison, cut into 1-inch cubes. Slice mushrooms. Pour contents in crock-pot. Cook on low 2 1/2 to 3 hours. Serves 4. Serve over rice or noodles with fresh sourdough bread.
Crumble angel food cake in large bowl and mix in 8 ounces of Cool Whip. Press the mixture into a 9 x 13 inch pan and set aside. In a large bowl, mix cream cheese, sugar and vanilla. After mixing thoroughly, add remaining Cool Whip and mix well. Spread mixture on top of cake mixture. In another bowl, combine the strawberries and glace. Pour the strawberry mixture over the cream cheese mixture. Refrigerate overnight before serving.
Mix, bake for 35 to 40 minutes at 350° in 13 x 9-inch greased pan.
Remove seeds from pepper and finely chop. Comb. corn, pepper,mustard, and mayonnaise together in medium bowl, and mix well. Spoon corn relish into screw-top jar and serve immediately or refrigerate.
Wrap asparagus spear in half ham slice; wrap chicken over ham making a roll. Arrange rolls in 10 x 10-inch baking dish. Pour undiluted soup over the rolls. Sprinkle button mushrooms over top. Cover and bake in a 350° oven for 1/2 hour. Remove cover and bake another 1/2 hour.
Drain all fruit. Mix all ingredients and store in a glass jar with a lid. Let stand at room temperature for 3 weeks. Stir 2 times a week. Serve over ice cream or cake.
Combine nuts, syrup and milk. Pour into uncooked pie shells. Cook in preheated oven at 350° until done (top will start to crack). Makes 2 pies.
Melt together the margarine, garlic powder, onion salt, poultry seasoning and salt.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Stir in milk mixture, beaten eggs, flour and corn meal. Beat until well blended, about 2 minutes. Batter will be stiff. Turn into 2 greased 8-inch round cake pans or 2 (9 x 5 x 3-inch) loaf pans. Cover; let rise in warm place until doubled in bulk, about 1 hour. Bake at 375° for 30 to 35 minutes. Serve warm or cold.
Combine eggs and 1/2 cup cheese; set aside. In medium hot skillet, cook potatoes, ham and onion in hot oil for about 8 minutes or until potatoes and onions are tender. Add the egg mixture to potatoes and ham/sausage. Cook, stirring occasionally, until eggs are cooked but still glossy and moist. Transfer to serving plate and top with remaining cheese. Makes 2 to 3 servings. You can double recipe.
Brown pork in a small amount of oil in pressure cooker. Add celery and onion and fill cooker about halfway with water, then add soy sauce and seasonings. Cook at full pressure for about 15 to 20 minutes, then add bean sprouts and vegetables. Add more water and soy sauce to taste, if desired. Thicken with a flour and water mixture. Serve over rice. Top with crispy chow mein noodles.
Brown beef and onion and drain off fat. Add remaining ingredients; mix well and pour into 1 1/2-quart casserole. Bake in moderate oven (350°) for 30 minutes.
Cook and stir celery, red pepper and onion in butter in skillet over medium-high heat until tender. Reduce heat to low. Add Velveeta; stir until melted. Stir in broccoli and hot sauce. Heat thoroughly, stirring constantly. Serve hot with veggies or crackers. Yields approximately 4 cups.
Saute pecans in butter and set aside. Mix together remaining ingredients. Place in chafing dish or casserole dish, and top with pecans. Bake at 350° for 20 minutes. Serve warm with crackers.
Mix above ingredients and press on a cookie sheet about 1/2 or 3/4-inch thick. Cut into squares and freeze. When ready to use, dip squares in flour and brown. Lay in long pan, mix 1 can golden mushroom soup and 1 can onion soup. Pour over meat. Bake at 350° for 1 hour, then at 250° for 1 1/2 hours.
Boil chicken until done. Reserve 1 cup of broth. Bone when cool and cut in bite size pieces. Crush Doritos. Dilute chicken soup with broth from boiled chicken. Add Ro-Tel and chicken. Mix together. Layer crushed Doritos in bottom of 9 x 13-inch pan, reserving 1/3 of the bag for the top. Add chicken mixture. Cube cheese and melt in microwave oven. Pour on top of chicken mixture. Sprinkle crushed Doritos on top of cheese. Bake in 325° oven until cheese bubbles through top of Doritos.
In a frying pan, place first 6 items in pan. Add enough hot water to mushroom juice to make 1 cup. Cover and cook 10 minutes. Add bean sprouts and cook well. Bring to a boil. In small cup, mix cold water, cornstarch, soy sauce and sugar. Add to frying pan and cook 5 minutes. Push vegetables to sides of pan. Place meat in middle of pan and cover with vegetables. Cook 3 minutes or until meat is done. Be careful not to overcook shrimp, if used. Stir to mix. Serve over rice or noodles.
Season chops and brown on both sides in skillet with melted margarine. Spread uncooked rice in casserole dish. Mix soup, onion, celery, salt and pepper. Pour over rice, adding water if needed to cover rice. Place chops on top and cover with foil. Bake at 350° for about 50 minutes or until rice is tender. Additional water may be added to get rice tender.
Mix all ingredients together. Use teaspoon more baking powder with sweet milk and pinch of soda. Especially good cooked in an iron skillet on the top of the stove.
Mix sour cream and butter; gradually add flour. Chill overnight in refrigerator. Put in muffin pan. Cook in preheated oven at 350° until brown (about 10 to 15 minutes).
Prepare pie shell; refrigerate until ready to fill. Preheat oven to 375°. In medium bowl, beat eggs slightly with rotary beater. Add sugar, flour, syrup and butter; beat until well blended. Stir in chopped pecans. Turn into unbaked pie shell; bake at 40 to 45 minutes or just until filling is set in center. (Shake pie gently; center should be firm.) Let cool on wire rack. If desired, serve garnished with whipped cream. Makes 6 to 8 servings.
Cut meat into 1 1/2 -inch cubes. Layer ingredients in the order listed in a 7 x 11-inch pan. Cover tightly with foil. Bake in 300° oven for 4 hours. Serves 4.
Separate eggs. Beat yolks until very thick and lemon-colored. Beat whites until frothy; add water and salt and beat until stiff, but not dry. Fold yolks into whites very gently. Fold in cheese and any optional ingredients. Bake in hot (preheated) buttered 10 to 12-inch skillet at 350° for 15 minutes or until golden. (Done when knife inserted in center comes out clean.) Serves 2 to 4.
Dissolve Jell-O in one cup boiling water. Add one cup juice drained from pineapple. If not quite 1 cup add a little water to make a cup. Add crushed pineapple and chill until thickened. Then add cheese, oranges and marshmallows. Last, fold in Cool Whip. Chill until firm.
Preheat oven to 400°. Mash potatoes in a large bowl. Combine potatoes with egg yolks, milk, butter, vanilla, salt and spices. Beat egg whites until stiff, but not dry. Fold into the sweet potato mixture. When blended, gently pour into a pie shell. Bake 40 to 50 minutes. Pie is done when knife is inserted into center of pie and comes out clean. Let cool. Top with Dream Whip or Cool Whip.
Mix butter, sugar, eggs and vanilla. Sift dry ingredients together, then add to butter mixture. Mix in nuts and chocolate bits. Make a ball with one large tablespoon of dough on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Melt together first 3 ingredients. Pour half of mixture over 1/2 box of Crispix cereal. Place in a bag with powdered sugar. Shake gently until coated. Spread out to cool. Repeat with other half.
Mix Bisquick, milk and 2 tablespoons mayonnaise. Spread in well-greased 9 x 13-inch casserole dish. Pat down. Saute sausage and onions; drain on paper towels, then spread on Bisquick mixture. Beat egg with remaining mayonnaise, Cheddar cheese and green chilies. Spread on top of meat layer. Bake at 375° for 25 minutes.
Brown ground beef and drain off excess fat. Pour all ingredients into crock-pot and simmer about 8 hours on low.
Spread 1/2 of cabbage in a large buttered casserole. Saute bacon strips; drain and set aside. Brown onion and uncooked rice. Spoon onion/rice over cabbage. Brown hamburger; spoon over rice. Season to taste. Top with remaining cabbage. Heat spaghetti sauce and water; pour over cabbage so it seeps in. Top with bacon slices. Bake at 350° for 50 to 60 minutes, covered, until rice is tender, then uncovered until bacon is crisp.
Let cheese and oleo stand until room temperature. Add flour and cream together. Chill one hour. Pinch off small balls and press in miniature muffin pans. Bake at 350° until lightly browned, approximately 8 to 10 minutes. Makes 24 shells.
Combine brown sugar, margarine, sugar and orange peel. Beat until smooth. Add egg whites; beat well. Mix in pumpkin, corn syrup and molasses until smooth.
Mix together the red food coloring and instant cocoa and set aside. Cream together the shortening and sugar. Add the eggs and coloring paste. Beat 10 minutes. Add the buttermilk and slowly add the flour, salt and vanilla. Remove from mixer. Lightly fold in 1 tablespoon vinegar and soda mixed together. Don't beat! Bake at 350° for 30 to 35 minutes.
Mix eggs, sugar, butter and flour (take out 2 tablespoons flour to mix with the fruit and nuts to keep from sticking together). Add spices. Mix fruit and nuts with 2 tablespoons flour and add to other ingredients, mixing together. Chill 1 hour. Bake 40 to 45 minutes at 250°.
Combine butter, sugar and corn syrup; cook over low heat. Stir constantly until sugar is dissolved; cool. Add eggs, vanilla and salt. Mix. Pour filling into pastry shell and top with pecan halves. Bake at 325° for 50 to 55 minutes.
Take chopped meat and season to taste. (Suggestion: Add 1 egg and 1/2 cup ketchup, not from the bottle mentioned, 1/4 to 1/2 cup oatmeal to bind, salt, pepper and herb seasoning.) Form meatballs about one inch in diameter.
Cream first five ingredients. Gradually stir in flour, blending well. Cover and chill until firm enough to handle. Work 1/2 at a time. Keep rest in refrigerator. Shape into nickel size balls and roll in nuts. Place 1-inch apart on ungreased cookie sheet. Gently press thumb into center and fill indentation with jelly or preserves. Bake at 350° for 15 minutes (until brown). Store in refrigerator in tins.
Combine ingredients in slow-cooking pot. Heat on low for 1 to 2 hours (in crock-pot). Strain and serve hot. May be kept hot and served from crock-pot set on the lowest setting.
Stir together all ingredients. Chill for 30 minutes. Serve with shrimp. Makes 2 cups.
Cream margarine, cream cheese and sugar well. Add vanilla and beat well. Add eggs, one at a time. Beat well after each egg. Add flour, one-half cup at a time, beating well after each addition. Spoon into well-greased 10-inch tube pan dusted with flour. Put in cold oven and bake at 275° for about 1 1/2 hours or until tester comes out clean. Cool in pan 10 minutes.
Melt 4 tablespoons butter in large skillet. Add potatoes and fry until golden brown on all sides. Remove potatoes. Melt remaining butter; saute onions. Stir in spices, water and salt. Cook about 3 minutes; return potatoes to pan and add the whole eggs. Cook 5 minutes over low heat until potatoes are tender and eggs heated. Serves 8.
Brown beef; stir in onions and cook until tender. Add remaining ingredients and heat to boiling. Reduce heat and simmer until all is tender, about 20 minutes. Serves 6.
Mix and beat well first 4 ingredients. In separate bowl, mix dry ingredients (next 5 ingredients). Beginning and ending with dry ingredients, add dry ingredients and zucchini to egg mixture. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 325° for 60 minutes. Cool 10 minutes; remove from pan. Wrap in foil and refrigerate.
Mix thoroughly. If it feels sticky, put in refrigerator. Bake on silver cookie sheet. Use ice cream scoop to dip. Bake at 350°. These cookies are soft cookies. Bake until golden brown.
Mix all ingredients and chill well. Serve on lettuce. Best if made a day ahead, using fresh, steamed shrimp. Serves 6.
Trim excess fat from chicken; place chicken in a 12 x 8 x 2-inch baking dish. Combine apple juice, orange juice and lemon juice; pour over chicken. Cover and refrigerate 2 hours. Drain chicken, reserving marinade. Add raisins, apricots, prunes and ginger to marinade, stirring well. Arrange onion rings over chicken; pour marinade mixture over chicken. Cover and bake at 350° for 1 hour. Transfer chicken, onion and fruit to a serving platter, using a slotted spoon; discard cooking liquid to serve. Yield: 6 servings (227 calories per serving).
Dissolve gelatin in 1 1/2 cup boiling water. Stir in thawed strawberries, sugar and salt. Cool until it starts to thicken. Fold in whipped cream. Cover bottom of 9-inch pan with 1/2 torn angel food cake. Pour over 1/2 of the strawberries and cream mixture. Make another layer of rest of torn cake; pour over remaining strawberries and cream mixture. Refrigerate 4 hours. Cut into squares. You can use sugar-free jello to further reduce sweetness if that is a dietary need.
Stir together first 4 ingredients; reserve half of mixture. Cut chicken in half, and sprinkle with salt and pepper. Place chicken in a large freezer bag and pour half of teriyaki mixture over chicken. Chill 8 hours, turning chicken if desired. Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined pan. Bake at 450 degrees for 45 minutes or on meat thermometer 180. Brush with rest of teriyaki mixture.
Combine first 5 ingredients and mix well with a spoon. Stir in blueberries. Pour into paper-lined muffin cups about 2/3 full. An ice cream scoop is perfect to use for muffins. Bake at 400° for 15 to 20 minutes or until lightly browned. Makes about 1 1/2 dozen.
Beat eggs well; add sugar, butter, nutmeg, milk and flavoring. Pour into unbaked shell and bake for 20 minutes at 425° and 15 minutes at 325°. Makes one large pie.
Pour beer into dry ingredients; stir. Pour into greased loaf pan. Bake at 350° for 1 1/4 hours.
Bring all ingredients except beets to a boil. Add cooked beets. Bring to a boil again and can. Adding 2 tablespoons lemon juice helps keep beets red.
Combine all ingredients. Chill overnight. Serve with a large bag of Fritos.
Mix together all ingredients. Roll in balls the size of a walnut and roll in white sugar. Bake 20 minutes at 350°. Freezes well.
Stir together the flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat margarine or butter for 30 seconds; add sugar and beat until light and fluffy. Add molasses and egg; beat well. Add the flour mixture; mix well. Cover and chill several hours or until easy to handle.
Use a 1 1/2-quart casserole dish. Microwave on High for 4 minutes; stir. Microwave for 4 more minutes on High. Add 1 teaspoon butter and 1 teaspoon vanilla. Microwave 2 minutes on High. Add 1 teaspoon baking soda; stir until light. Quickly spread on a greased cookie sheet. Let cool. Break into pieces and store in an airtight container.
Mix water, yeast, eggs, sugar, margarine, 2 1/2 cups flour and salt in mixer. Beat at medium speed for 5 minutes. Stir in other 2 cups flour. Cover and let double in bulk. Punch gas out. Refrigerate or pinch out and let rise or make crescent rolls. Makes 3 dozen. Bake at 375° for 15 to 20 minutes. Do not overcook.
In a mixing bowl, combine eggs, milk and butter. Add flours and salt. Beat with wire whisk until smooth. Pour batter into 6 greased muffin cups, stirring through batter often to prevent settling. Bake in a 375° oven for 50 minutes. Prick each popover to let out steam. Bake 10 minutes more. Immediately remove from pan. Serve hot. Makes 6.
Combine all ingredients. Trim with fresh fruit slices. Yields 30 servings.
In skillet, saute onions and cook ground beef. In sauce pan, mix and heat beans, rotel (or sauce) and cream of mushroom soup. Add meat after cooked. In electric skillet, layer tortillas, meat and bean mixture and cheese. Cook at 350° for 15 or 20 minutes.
Bake pie shells in oven until brown. Remove and set aside to cool. In microwave, melt Hershey bars. Add Cool Whip and mix well. Pour into baked pie shells. Put in refrigerator until set. Can be topped with nuts, if desired.
Melt butter, add sugar, syrup and salt; mix well. Add well beaten eggs and vanilla; mix well. Stir in pecans. Pour into 9-inch pastry shell. Bake at 325° for 50 minutes or until set.
Melt butter in skillet. Add rice to melted butter; stir until each grain of rice is coated. In a separate pan, bring chicken broth and water to a boil. Add parsley and chicken broth to rice. Stir and simmer on low heat with lid on pan. When all liquid has been absorbed by the rice, remove from heat and let stand at least 2 minutes.
In saucepan, bring water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind. Remove from heat and let cool to lukewarm. Roll out pastry and line pie plate. Place crackers in crust. Pour syrup over crackers; do not stir. Dot with margarine. Sprinkle with cinnamon. Add top crust and seal edges. Slit top crust to allow steam to escape. Bake in a 425° oven for 30 to 35 minutes or until crust is golden. Cool completely.
While rice is cooking, cut steak and sprinkle with paprika. Let stand while preparing other ingredients. Brown meat in skillet with Pam or some oleo or oil. Add broth. Cover and simmer about 30 minutes. Stir in onion and bell pepper. Cover and cook 5 minutes more. Blend cornstarch in soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened. Serve over rice with tomato wedges, if you desire.
Mix with mixer and spread in sheet cake pan the cake mix, egg and butter. Press together as if making thick crust.
Combine cooked potatoes, margarine, milk, salt and pepper and mix. Add remaining ingredients, except cheese. Pour into medium size casserole dish. Cover with the cheese and bake at 375° for about 10 to 15 minutes. Do not overcook. You may add bacon bits, cubed ham or diced chicken for variation of flavor. Serves 6 to 8 people.
Beat together. Grease an 8-inch square pan. Bake 35 minutes in 325° oven.
Mix pineapple, flour, sugar and 1 1/2 cups cheese together. Pour into greased casserole. Crush enough Ritz crackers to cover mixture. Sprinkle remaining cheese over crackers. Melt butter; drizzle over top. Bake at 350° for about 25 minutes.
Brown meat in oil. Drain off fat. Combine gravy, tomato juice, water, soup mix and horseradish. Stir into the meat and simmer 5 minutes. Place potatoes in a 2-quart casserole dish. Top with meat mixture and cover. Bake at 350° for 1 1/2 to 1 3/4 hours. Stir once or twice.
Roll crackers fine. Melt butter and mix with crumbs and powdered sugar. Take out 1/2 cup crumbs and set aside. Mix lemonade and Eagle Brand together. Add Cool Whip and pour over crumbs. Sprinkle top with remaining crumbs. Freeze for 2 to 3 hours before serving.
Saute onion in butter until tender. Make sauce by adding the soup, lemon juice and seasonings. Fold rice and shrimp into sauce. Last fold in sour cream and pour into buttered baking dish. Sprinkle grated cheese on top, then decorate with pepper rings. Heat in oven at 325° for 30 minutes. Serves 6.
Put confectioners sugar, cocoa and milk into glass bowl. Break margarine into cubes. Mix gently to distribute sugar and cocoa. Put into microwave on High for 1 minute. Remove and add vanilla. Mix thoroughly about 5 minutes until starting to thicken. Add nuts. Put on buttered waxed paper and refrigerate about 20 minutes. Cut into squares.
Mix brown sugar, pumpkin, milk, eggs, salt and spice. Sprinkle 1/2 of any cake mix on bottom of 13 x 9-inch pan (ungreased). Gently pour all of pumpkin mixture over cake mix, then sprinkle rest of cake mix over the top. Melt 1 stick butter and drizzle over top. Sprinkle nuts over top. Bake at 350° for 1 hour or until done.