HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar together. Add egg yolk, cinnamon and flour. This will seem dry, but keep working. Press into bottom of 10 x 15-inch cookie sheet. Spread beaten egg white on top. Spread pecans evenly on top. Bake 20 minutes at 350°. Cut into bars.
One large "good morning" mixed with a spoonful of gladness. Stir in a few good laughs. Put them in a pan full of thankfulness and bake for a night of rest and sweet dreams. Serve with a prayer on a tray of sunbeams.
Mix together melted margarine, sugar, brown sugar, flour, vanilla, lemon juice and egg. Place apples in a 1 1/2-quart casserole dish. Sprinkle with 2 tablespoons sugar. Cut crust from bread, then cut bread in strips. Place strips very close together over apples. Spoon mixed ingredients over bread. Bake 30 minutes at 350°.
Cut Crisco into flour, using a fork. Stir in buttermilk. Roll (by hand) the dough into 15 large biscuits. Handle dough lightly, adding flour as needed. Bake in a hot oven (450°) until golden brown (about 15 minutes). Serve hot with butter, honey, preserves or gravy.
Preheat oven to 350°. Cut thin slice off bottoms of squash halves to level. Brush inside with maple syrup. Dot with butter. Bake miniature squash for 20 minutes, medium squash 35 to 45 minutes, until fork-tender. Remove from oven and set aside. Increase oven temperature to 400°. Cut sweet potatoes in 1/2-inch slices. Boil for 12 to 15 minutes or until tender. Drain. In processor, combine sweet potatoes, cream, eggs, brown sugar, bourbon and spices. Puree for 30 to 60 seconds. Pour mixture into squash halves set in a buttered round baking dish. Top with walnuts. Bake at 400° until set and puffy, 8 to 10 minutes for smaller squash, 15 to 20 minutes for larger. Serve hot from oven. Serves 6 to 8.
Combine cream cheese and butter; beat well. Stir in spinach. Spoon half of spinach mixture in a lightly greased 2 1/2-quart baking dish. Top with artichoke hearts. Cover with remaining mixture. Bake at 400° for 20 to 25 minutes. Yield: About 8 servings. Easy and delish!
Drain kraut. Put in mixing bowl. Combine sugar and vinegar in saucepan and bring to a boil. Cook 5 minutes and cool slightly. Pour over kraut. Add other ingredients. Mix well. Chill overnight.
Make well in dry ingredients and add eggs, liquid and pumpkin. Add nuts, if desired. Grease and flour 2 loaf pans. Bake 1 hour at 350°.
Cream sugar and shortening. Add eggs and mix well. Add nuts and vanilla. Sift together flour, cream of tartar and baking soda. Add to mixture and mix well. Roll into long rolls. Refrigerate at least overnight. They should be rolled in aluminum foil while refrigerated. When ready to bake, take out one roll at a time. Cut in slices and bake at 350° until done, approximately 10 minutes. Will appear a little undone. This makes a big batch.
Mix all ingredients in a bowl until smooth, 1 minute or more. Pour into a greased pie plate. Bake at 350° for 55 minutes or until tests done.
In heavy skillet, cook onions in bacon drippings until brown. Remove onions from pan. Add beef and more bacon drippings, if necessary.
Remove casing from sausage and fry until cooked. Remove sausage from frying pan and drain on paper towels. Let pizza dough rise according to package directions. Chop sausage into bite-size pieces. Mix sausage and grated Mozzarella cheese together. Roll dough into oval, approximately 12 x 10-inches. Fill lengthwise with sausage mixture, fold over and pinch seams where joined. Place, seam side down, on cookie sheet sprayed with Pam, approximately 45 minutes at 350°. Halfway through cooking, beat egg and brush over loaf to make it golden brown.
Pound breasts until thin; dip each in melted butter and then roll in crumb mixture. Place a strip of Jack cheese and green chile on each breast and roll up and secure with toothpick. Place in a greased oblong dish. Drizzle butter over each breast. Bake, uncovered, about 50 minutes to 1 hour at 375°. Looks very pretty and fancy.
Heat oven to 350°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.
Combine flour and sugar. Add shortening, milk and vanilla. Beat on No. 2 speed for 2 minutes, scraping bowl while beating. Stop mixer. Scrape beaters. Add eggs and milk. Beat on No. 2 speed for 2 minutes longer, scraping bowl while beating. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes. Remove from pans. Cool. Ice with your favorite icing.
Mix all ingredients, except eggs and oil, in a large mixing bowl. In a small bowl beat the eggs and oil. Pour the egg mixture over the flour mixture and stir until moistened. Turn into a 9 x 5 x 3-inch bread pan. Bake in 350° oven for 1 hour and 30 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes (at least). Invert on rack; turn top side up.
Preheat oven to 350°. Cook onions in melted margarine. Mix remaining ingredients together, but reserve half of the cheese. Add cooked onions. Pour into well-greased casserole dish. Top with cheese. Bake for about 30 minutes.
Mix ingredients and chill in refrigerator. Divide dough in 2 parts. Roll out like pie crust and line the bottom of a 10 x 15 inch pan. Sprinkle crust with 2 handfuls of corn flakes.
Beat eggs and sugar until they begin to thicken. Add Eagle Brand milk, whipping cream, and half 'n' half. Add flavors of choice: vanilla, crushed fruit, chocolate, etc. Put in ice cream can* and freeze.
Mix with spoon the cottage cheese and the carton of prepared whip. Drain the canned fruit and blend the fruit into the cottage cheese; whip mixture. Sprinkle jello right from the package and blend in to color. Save a few sprinkles to accent the top.
Thaw spinach and squeeze water out and then mix with rest of ingredients. Put in refrigerator to chill, then shape into walnut-size balls. Quick freeze on cookie sheet covered with wax paper. Bake at 350° for 18 to 20 minutes on ungreased cookie sheet. You can keep in freezer bags until ready to bake for up to 1 month. Makes 60.
Warm cream and butter on low just to boiling point, but do not allow to boil. Add grated cheese and stir until creamy. May leave on low until needed for pasta.
Combine these ingredients and let simmer while you dice cooked beef or pork roast. Chuck roast is delicious this way. Add meat and let simmer until well mixed. Good to serve either on buns or over rice.
Cook macaroni according to package directions until just tender. Drain. Mix macaroni and remaining ingredients in a large bowl. Place in refrigerator until chilled. Yields 6 servings.
Mix all ingredients in saucepan. Cook and stir until mixture comes to a boil and thickens. Spoon over ham when serving.
Toss fruit lightly with 1 cup of the sugar. Set aside. Melt butter in deep baking pan or glass dish in a 350° oven. Stir together remaining sugar, flour, baking powder, milk and salt; pour over melted butter. Do not stir! Put sweetened fruit on top of batter. Do not stir! Bake at 350° for 1 hour or until crust is golden brown. (The batter will rise to the top during baking.) Makes 6 to 8 servings.
Slice steak into narrow strips. Brown in the oil. Combine with garlic, salt, pepper, soy sauce and sugar. Cook on low in crock-pot for 6 to 8 hours. Turn to high. Add bean sprouts, tomatoes and pepper. Dissolve cornstarch in water; stir into pot. Cover and cook on high 15 to 20 minutes or until thickened. Sprinkle with onions. May serve over rice. Suitable for freezing.
In a 2-quart saucepan, combine prunes and lemon. Cover with enough cold water and bring to a boil. Turn heat down and simmer for about 40 minutes. Add more water and sugar to taste.
Cream margarine and sugars. Blend in peanut butter, egg and vanilla. Stir in flour, salt and baking soda. Roll in 1-inch balls and place in mini muffin tin. Bake at 350° for 8 to 10 minutes. Remove from oven; press peanut butter cup into center of each cookie. Cool 10 minutes at room temperature. Remove from tins and place in refrigerator for 30 minutes to set.
Cream the oleo and sugar until light. Beat in eggs. Sift dry ingredients together. Add oleo and sugar; mix well. Chill, if desired. Form into 1-inch balls and roll in 2 tablespoons of sugar and 2 teaspoons of cinnamon. Bake on ungreased cookie sheet at 400° for 12 minutes (possibly 10); remove immediately.
Combine vinegar with salt, pepper, pepper flakes and molasses. Stir to blend well. Let stand 4 hours for flavors to meld, then serve.
Add eggs to cold milk. Cook in heavy pan and stir constantly until steamy. Add sugar and vanilla. Cook and stir until custard coats a silver spoon (serve in cups).
Saute onion and butter; add water and bouillon cubes. Boil and gradually add noodles and salt. Cook, uncovered, for 3 minutes. Stir in broccoli and garlic powder. Cook for 3 minutes. Add milk, cheese and pepper. Stir constantly until cheese melts. Will freeze up to 1 month.
Mix. Chill a few minutes. Spread pudding on top of cream cheese mixture and top with the rest of the Cool Whip. Chill until ready to serve.
In large saucepan, combine chicken broth, chicken, sugar and soy sauce. Bring to a boil. Add noodles and peas. Boil 3 to 5 minutes or until noodles and peas are tender. Garnish each serving with green onions. Makes 5 (1 1/2-cup) servings.
Spread cream cheese into bottom of 10 x 13-inch pan. Cover with both cans of chili. Sprinkle diced green chiles over the chili. Shred cheese and cover mixture. Sprinkle olives on top. Bake at 350° for 20 minutes or until mixture is melted and bubbly. Serve with tortilla chips. You may substitute Neufchatel cheese for the cream cheese for a lower calorie version.
Put in large glass bowl or brandy snifter. Add mothballs. Watch them dance. Do not eat.
Mix first 3 ingredients together. Drain pineapple and place in baking dish. Pour flour and sugar mixture over pineapple. Cover with cheese and coarsely crushed crackers. Pour melted butter over crackers. Bake 20 minutes at 350°.
Combine water, sugar and cherries. Boil 5 minutes. Remove from heat and stir into Jell-O until dissolved. Add cola and pineapple (undrained). Chill.
Simmer lamb, barley and water for about 2 hours. Cut and trim meat from bones. Discard bone and return meat to soup. Add vegetables and thyme; cook slowly for an hour. Mix flour with cold water and blend into soup to thicken. Serves 6.
Mix cake mix, pudding and eggs thoroughly. Pour in 9 x 13-inch greased pan. Sprinkle with butterscotch chips or brown sugar and nuts on top of batter and bake as directed on box.
Combine margarine, brown sugar, white sugar, cocoa and egg and beat well for five minutes (do not underbeat). Add buttermilk or sour milk and vanilla and mix. Add flour, salt and baking soda and mix. When thoroughly blended, add chunky chocolate or chocolate chips.
Mix vinegar, chili sauce, brown sugar and salt in a large bowl. Add brisket. Cover with plastic wrap and refrigerate overnight, turning brisket over once. Place meat in 4 to 5-quart casserole. Pour marinade over meat. Top with onions. Pour in water. Cover and bake 2 hours, basting twice. Remove cover and bake 45 to 60 minutes more, until meat is fork-tender. Let stand 10 minutes and slice.
Prepare pie shell; refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice, mixing well. Add molasses, egg yolks, milk and pumpkin, mixing well. Bring to boiling, stirring; remove from heat. Transfer to medium bowl; cool, then refrigerate, covered, until firm.
Prepare shell. Flute edges. Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla. Turn into pie shell topping with pecans. Bake at 350° for 40 minutes.
Beat eggs well. Bring to boil sugar, milk and margarine. Gradually add milk mixture to eggs; beat well. Add vanilla. Put in large pie crust. Bake at 300° until done.
Cook meat; debone and cut into bite-sized pieces. Cook noodles. Saute mushrooms in butter. Mix all ingredients. Put into buttered 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake at 300° for 45 to 60 minutes.
Thaw coconut and place between paper towels to help absorb excess moisture. Mix with sour cream and sugar. Poke small holes in cake before icing. Spread icing over cake. This icing is good on a devil's food or yellow cake.
Mix well and refrigerate until ready to serve with fruit pieces. Can use with bananas, apples, strawberries, grapes and candied cherries. Use lemon juice for your fruit so it will stay pretty and fresh looking.
Prepare rice according to package directions, adding bouillon cubes to cooking water. Meanwhile, saute celery, onion and liver in butter. Combine this with cooked rice, mushrooms and water chestnuts. Stuff and roast turkey. Yield: 8 cups, enough for 8 to 10 pound turkey.
Mix margarine and sugar. Add egg, flour, baking powder and vanilla. Drop by spoonfuls on greased cookie sheet. Dip small glass bottom or round object into cold water and then into sugar or sugar-cinnamon mixture and use to press cookie dough into flat cookies. Bake at 350° for 10 to 12 minutes.
Bring to a boil sugar and water. Remove from heat. Add tea bags and cloves. After 5 minutes remove tea bags and cloves. Add lemon juice and orange juice.
Combine flour with Italian dressing, dehydrated tomato soup, pepper, salt, garlic powder and Italian seasoning. Place all ingredients in a Ziploc bag and shake very well. Heat vegetable oil in a frying pan over medium fire. Place chicken parts in ingredients and shake bag until chicken parts are covered, then place in frying pan. Serve with your favorite vegetable.
Combine first 5 ingredients in a heavy 3-quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes. Remove lid; cook until mixture reaches soft ball stage or candy thermometer registers 234°. Remove from heat; cool 10 minutes. Add butter and 1/4 teaspoon peppermint extract; beat until mixture thickens and begins to lose its gloss. Pour mixture into a buttered 8-inch square baking pan or dish. Cool and cut into squares. Place squares at least 1/2 inch apart on a wax paper lined baking sheet; set aside. Combine 1 cup powdered sugar and remaining ingredients, stirring until blended. Place mixture in a heavy-duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge.
Grind meat with seasonings. Chill overnight. Stuff and smoke for 4 hours with mesquite and pecan wood. Wrap and freeze.
Preheat oven to 375 degrees. Sift flour, baking powder and salt together. Cream butter and add to flour mixture. Add brown sugar. When mixture is crumbly, take out 1 cup and add cinnamon to this. Mix well beaten egg, milk and water. Stir into flour mixture. Do not mix until smooth. Put into a greased 9X9X2 baking pan and sprinkle with reserved mixture. Bake about 25 minutes or until cake shrinks from pan.
Put ingredients in a micro-safe bowl. Cook, covered, on High (100% power) for 3 to 5 minutes or until boiling. Let stand, covered, for 5 minutes before serving. Stir to fluff.
Place chicken in baking dish. Cover with sauerkraut and pour on dressing; top with cheese. Bake at 325° for 1 1/2 hours, covered with foil entire cooking time. Before serving, sprinkle top with parsley.
Melt oleo in 9 x 12-inch baking pan. Spread ingredients by layers in order listed. Bake at 325° for 30 minutes. Let cool in pan. Cut into squares.
Cook broccoli until just tender; drain well and pat dry with paper towels. Arrange on bottom of a 2-quart (7 x 11-inch) buttered rectangular casserole. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine melted butter and bread crumbs and put on top of casserole. Bake 30 minutes at 350°.
Salt and pepper each piece of chicken after cutting it up. Mix egg and flour to make a wet batter and add chicken to it. Stir it well until each piece is coated with the wet batter. May add a little water or milk to make it more moist. Be sure that the chicken is well coated with batter. Drop in hot Mazola oil in frying pan on medium heat and cook on each side 15 minutes until brown. Do not use deep oil, only about 1/2 of chicken should be in oil.
Mix flour, sugar and soda in a large mixing bowl. In a saucepan, blend margarine, cocoa and water; bring to a boil. Mix well. Pour over sugar and flour in bowl. Add sour cream and eggs. Blend well by hand or use mixer. Bake in an 11 x 15-inch jelly roll pan for 20 to 25 minutes at 350°.
Chop all vegetables and sprinkle with salt; let set overnight. Next day, rinse and drain vegetables. Pour vinegar, sugar and water over vegetables with pickle spice (wrapped in cheesecloth). Bring to a boil. Boil slow for ten minutes. Put in hot jars.
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well.
In a large saucepan, add enough water to cover carrots, potatoes and onions. Cover; cook 10 minutes. Add peas and hot dogs. Continue cooking an additional 5 minutes; drain and stir in soup and Cheez Whiz. Heat thoroughly. Makes 4 to 6 servings.
Mix first 3 ingredients with a mixer until crumbly. Press into a 9 x 13 cake pan. In a separate bowl, combine the confectioners sugar, cream cheese and eggs. Pour over first layer, spreading evenly. Bake at 350° about 50 minutes or until nicely browned. (Cake will fall.)
Combine tomatoes, cabbage and onions. Add a little canning salt and let stand overnight. Drain off most of the juice, then add the apples, vinegar and sugar. Cook slowly for 30 minutes. Pack into jars and water bath process.
Mix sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; toss with cabbage and carrots.
Heat butter. Add brown sugar and curry powder. Place fruit in baking dish; drizzle with butter mixture. Bake at 350° for 1 hour.
Remove crusts from bread and cut slices in quarters. Spread mixture of mayonnaise and cheese on bread. Preheat oven to 450°. Place bread on a cookie sheet and bake in oven (do not use broiler). Remove when brown, about 5 minutes.
Mix all ingredients together, spread on hot dog buns. Wrap in foil. bake at 425 degrees for 10 minutes. Watch closely as the buns burn easily.
Melt butter in heavy skillet. Cut one large onion; saute in butter. Add drained sauerkraut. Cook noodles according to directions. Drain and add to butter and onion mixture. Add garlic salt to taste.
Preheat oven to 350°. Cream the butter and sugar. Add eggs, one at a time. Sift flour, salt and baking soda. Add bananas to egg mixture. Stir. Add flour to egg mixture. Stir until flour is moistened. Stir in nuts that have been lightly floured. Bake 1 hour for a large loaf pan or 45 minutes for small loaf pan.
Remove husks and silk from corn. Wash ears and arrange in shallow glass baking dish. Cover with plastic wrap. Microwave on High until corn is done, turning and rearranging ears once. Cook 2 ears 7 to 9 minutes, 4 ears 11 to 12 minutes and 6 ears 14 to 16 minutes. Corn steams nicely in a covered dish using microwave High setting.
Sift all dry ingredients. Rub in margarine until mixture resembles coarse crumbs. Mix in enough buttermilk to form soft dough. (You may not need all milk.) Turn dough onto floured surface and knead lightly until smooth. Roll out on floured surface to 1/2 to 3/4-inch. Cut out. Place on greased baking sheet. Bake at 450° for 10 to 12 minutes.
Cube potatoes, carrot and onion and boil in a large soup pot until tender (about 15 minutes). Salt and pepper generously. Drain all but 1/2 cup of water off. Add butter, milk, cream, the rest of the vegetables, about 1/2 teaspoon parsley and a dash of Italian season (or oregano). Cook for 10 minutes, then test salt and pepper. Cook 5 more minutes. Serve with chunks of bread.
Cream sugar and shortening. Add eggs and beat well. Mix and add sour cream and baking soda. Sift dry ingredients together. Add to creamed mixture. Roll out on a lightly floured board and cut out. Bake at 375° for 15 to 20 minutes.
Dissolve sugar in 1 cup of the club soda; pour into punch bowl. Add red wine and brandy, stirring well. Add ice. Pour in champagne and rest of club soda. Add orange slices and berries. Serve immediately.
Mix Kool-Aid following package. Pour 3 ounces orange juice and 3 ounces Kool-Aid and a big splash of diet 7-Up. Red Kool-Aid works best.
Take one gallon size tea bag (Tetley works best) and cover with 12 ounces of water. Microwave on High for four minutes. Let sit for five minutes. Pour into six cups of water, sweetened with one cup sugar. Cover the same tea bag with 12 ounces of water. Microwave on High for four minutes. Let set for five minutes. Pour into first mixture. Add six cups of water (no sugar). Best if refrigerated overnight. Makes 1 gallon of tea.
Peel tomatoes. Grind with onions and hot peppers. Add rest of ingredients. Cover and bring to rolling boil. Remove cover and allow to simmer boil for 2 hours or until thick. Pour into scalded jars and seal.
Blend soup, milk and onion together. In a buttered casserole dish, arrange potatoes, soup mixture and cheese in layers, ending with cheese. Bake at 400° for 30 minutes.
Combine all ingredients except vanilla wafers. Beat until mixed well; there will be small lumps. Place a vanilla wafer in each muffin liner. Fill with cream cheese mixture until 3/4 full. Bake at 325° for 20 minutes. Refrigerate. Top with your favorite canned fruit topping.
Mix all ingredients together. Bake 1 hour at 350° in 2-quart casserole.
Preheat oven to 350°. In food processor, blend the eggs, maple syrup and tofu. Add the vanilla extract and salt. Put walnuts in bottom of crust. Pour in egg mixture. Place in oven for 30 minutes until center is firm. Allow to cool before cutting.
Mix sugar, milk, butter and cocoa and boil without stirring, until candy forms a soft ball when dropped in cold water. Remove from fire; add vanilla and peanut butter. Beat with a fork until creamy. Pour on a buttered dish and cut in squares immediately.
Boil chicken in broth with onion and celery for 30 minutes. Remove chicken. Put vegetables in broth; simmer 20 minutes. Dice chicken; add soup and peas. Drain vegetables. Add to mixture. Pour in crust (only liquid is soup). Invert other crust and place on top. Bake at 350° for 45 minutes.
Sift together flour, baking powder, salt and sugar. Add egg, milk and shortening. Fill well-greased muffin pans 2/3 full. Bake at 425° for 20 minutes.
Cook meat until brown. Remove any fat. Add remaining ingredients and season to taste. Cover and simmer on low heat for about 40 minutes. Stir often. Makes 6 servings, 346 calories per serving.
Slice onions about 1/4-inch thick; separate the rings from each other and leave in cold salted water for 30 minutes. Mix bread crumbs, cheese and spices into 1 bowl. Beat egg and water in another bowl. Drain onions. Dip first in crumb mixture, then egg mixture and then back in crumbs. Place on a greased baking sheet. Cover with foil and bake at 375° for 10 to 15 minutes. Remove foil and bake for another 10 to 15 minutes until they reach desired crunchiness.
Mix rice, broccoli and soup together. Put half of mixture in dish and sprinkle with 1/2 of the cheese. Put the remainder of mixture in dish and put in the rest of the cheese. Cover with a glass lid and bake for 30 minutes at 350°.
Cream butter and sugar; add eggs, milk and vanilla. Blend in dry ingredients; add nuts, dates and cherries. Drop rounded teaspoonfuls into crushed cornflakes. Cover thoroughly. Place on greased cookie sheets. Top each cookie with 1/4 chopped cherry. Bake at 375° for 12 to 15 minutes. Makes 3 to 4 dozen. Delicious as well as pretty.
Combine all ingredients in mixing bowl. Beat about 5 minutes. Pour into 2 unbaked pie shells. Bake at 325 for 45 minutes.
Mix flour and sugar together. Boil oleo, shortening, cocoa and water together in a saucepan; bring to a good boil. Then add eggs, vanilla, salt, buttermilk and soda. Bake 35 minutes.