HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix the butter or margarine, sugar, egg yolks, brandy and vanilla together thoroughly. Measure flour by sifting. Blend flour and baking powder. Stir into butter mixture; mix well. Shape dough in small balls about 3/4-inch in diameter. Place cookies on a lightly greased baking sheet. Bake 10 to 12 minutes or until cookies are set, but not browned. Let stand 2 minutes before removing from cookie sheet. When cool, dust with confectioners sugar and place a whole clove in center of each cookie. Makes 8 dozen.
Cream together in large bowl butter, brown sugar and granulated sugar. Beat in eggs and vanilla. Sift together and then add flour, salt and baking soda. Add quick oats and chopped walnuts. Bake at 350° for 10 minutes or until lightly brown on greased cookie sheet. Sprinkle sugar on top while hot, then remove from cookie sheet.
Brown ground beef in a large skillet. Add onions and mushrooms. Saute until onion is golden brown. Put in crock-pot with all the remaining ingredients except sour cream. Stir thoroughly. Cover and cook on low for 7 to 9 hours. Stir in sour cream 1 hour before serving. Serve over hot buttered noodles or rice. Yield: 6 to 8 servings.
Wash tomatoes and take out core; grind in blender. Mix tomatoes, sugar and Jell-O in a large saucepan. Cook on medium heat until it boils. Continue cooking for about 20 minutes. Put in hot jars. Set to cool. Freezes very well. Tastes like raspberry jam.
Slice bread almost through. Mix all ingredients well. Spread mixture onto each slice. Wrap in foil. Bake at 300° for 8 to 10 minutes. Unwrap and cook 5 minutes longer.
Mix first 6 ingredients together. Put in casserole (13 x 9 x 2-inch). Cut butter into small pieces. Put on top of chicken mixture. Sprinkle corn flakes on top and bake for 1/2 hour at 350° or until light brown and bubbly.
Brown and drain meat and onion. Mix all ingredients. Bake at 400° for 35 to 40 minutes. Cook in slow cooker 3 to 4 hours. Can cook overnight to take to carry-in noon meal.
Mix all ingredients and add 1 cup salad dressing or mayonnaise, salt, pepper and garlic salt. Chill.
Blend peanut butter and sugar together. Add eggs and vanilla and mix thoroughly. Roll into 1-inch balls and place on ungreased baking sheets; flatten with a fork. Bake at 350° for 8 to 10 minutes. Let cool for a few minutes before removing to rack to finishing cooling. Makes about 4 dozen.
Mix cheese, bread crumbs and seasonings. Dip chicken in oil. Coat with cheese mixture. Put chicken in skillet sprayed with cooking spray. Cook on medium heat 5 to 7 minutes on each side or until chicken is thoroughly cooked.
Stir sugar and eggs together; add pineapple with juice and stir. Add	remaining ingredients. Stir all together. Bake at 350° for 35 minutes in 9 x 13-inch pan.
Boil grits in boiling water for 15 minutes. Add more water, if necessary. Add salt, savory salt, Tabasco sauce, eggs and margarine. Mix well and pour into a 9 x 13-inch utility dish that has been greased. Bake 1 hour in 250° oven. Good served with ham or chicken.
Melt butter. Saute onion and garlic on High for two minutes. Add shrimp, parsley, paprika, Tabasco and pepper. Cover. Cook on High for 7 minutes or until shrimp are tender. Stir once or twice. Stir in flour, water, wine and salt. Cook on High for 2 minutes or until mixture thickens. Serve over medium egg noodles that have been tossed with butter and Parmesan cheese.
Chop onions and saute until lightly brown. Add beef, potatoes and meat stock. Season and cook about 15 minutes.
In a medium bowl mix flour, baking powder and garlic salt. In another bowl combine egg, milk and oil. Add to dry ingredients and stir until smooth. Dip blossoms into batter (after rinsing). Heat 2 inches of oil in skillet to 375° and fry a few at a time until crisp. Drain on paper towels. Keep warm until serving time.
Put onion in a blender and blend onion small. Drain well. Mix other ingredients well. Mixture should form a soft, but formed ball. Drop in heated oil and cook for about 2 minutes or until golden brown.
Roll and shape rolls to form crust. Brown sausage; drain and crumble on crust. Spread hash browns and cheese over sausage. Beat eggs, milk and salt and pepper to taste. Pour on top of potatoes and cheese. Bake at 375° until crust is done.
In a medium size casserole dish, combine Toll House morsels, condensed milk and butter. Microwave on High 3 minutes. Turn dish 1/4 turn. Continue microwaving 2 minutes. Add nuts. Refrigerate 24 hours. Cut and serve.
Cover bottom of 9 x 13-inch pan with aluminum foil. Cut meat into bite size portions and lay on top of foil. Sprinkle meat with onion soup mix. Cut up tomatoes and place on top. Add peppers and mushrooms. Mix cornstarch, A.1. sauce and seasonings with reserved tomato liquid and pour over meat and vegetables. Seal foil tightly (to prevent leaks) and bake at 350° for 2 hours. No peeking! It makes its own gravy. Serve over rice or noodles.
Mix all the ingredients. Bake in muffin cups for 20 minutes at 350°.
Cook the broccoli in the cup of water (don't drain). Add the remaining ingredients and cook on low until heated and thickened.
Cream butter and Crisco; add sugar (little bit at a time). Add eggs one at a time; beat well in between. Add milk and flour; alternate milk and flour (let milk be last). Add nuts (fold in). Bake at 325° for 1 hour and 30 minutes.
Cook broccoli. Place in a 9 x 13-inch dish. Combine soup, mayonnaise, lemon juice and cheese; blend well. Pour over broccoli. Top with buttered bread crumbs. Bake at 350° until bubbly and slightly browned. Serves 10.
Grease baking dish. Combine vegetables, onion, pepper and cheese in dish. Combine milk, Bisquick and eggs. Stir together. Pats of butter on top. Bake 35 to 45 minutes at 400°.
Rub large bowl with garlic. Empty taco seasoning into bowl. Add tomato juice and stir. Peel tomatoes, remove cores and chop into small pieces. Add tomatoes, cucumbers, green pepper and onion to tomato juice. Then add olive oil, vinegar and cilantro; mix well. Chill before serving.
Combine all ingredients, except bread crumbs. Pour into an ungreased 9 x 13-inch pan. Cover. Refrigerate overnight.
Cream butter and cream cheese. Stir in flour. Chill. Shape into 2 dozen 1-inch balls. Place in ungreased 1 1/2-inch muffin tins. Shape into shells.
Add potatoes, onions and water in a large pot. Bring to boil. Add salt and pepper. Cook until potatoes are tender. Mash in pot. Add butter and milk and cook until flavor mixes and butter melts. Serve hot with crackers or corn bread.
Preheat oven to 400°. Lightly grease a shallow baking sheet. The pan should hold all the food in a single layer, with a little space between. Wash and cut potatoes in 3-inch chunks. Place carrots and potatoes on baking pan and sprinkle with a little oil. Toss to coat. Add pork chops. Sprinkle with salt, pepper and about 1 teaspoon thyme. Bake 40 minutes.
Cook all ingredients in double boiler until thick. Cool. Put into pie shell. Top with meringue. Beat egg white and put on pie. Bake at 350° until brown.
Combine hamburger and sausage in skillet and cook until done. In separate bowl, combine cooked hamburger, sausage, Velveeta and salsa. Mix well until cheese melts. Serve hot with your favorite chip.
Cook broccoli as directed on package. Drain any water. In separate bowl, mix together all other ingredients. Then add the broccoli. Put in an 8 x 8 dish and bake at 350° for 20 minutes.
Combine shrimp, 2 tablespoons sherry and ginger in bowl. Marinate 30 minutes. Mix remaining sherry, chicken broth, soy sauce, catsup, cornstarch, vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons oil in wok or heavy skillet over high heat. Add walnuts; stir-fry 1 minute and transfer to plate, using slotted spoon. Add watercress and stir-fry until wilted, about 1 minute. Divide among plates. Add 2 teaspoons oil, peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 teaspoons oil, shrimp mixture and onions. Stir-fry 1 minute or until shrimp is pink. Stir in stock mixture; cook until sauce is thick and clear, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts. Makes 4 servings, about 256 calories per serving.
Cut chicken liver in half. Place in a medium bowl. Refrigerate 1 hour, covered. Skewer a piece of liver and water chestnut on wooden picks. Place on broiler rack, broil under preheated hot broiler until cooked as desired, about 2 minutes on each side. About 58 calories per serving.
Cream butter and light brown sugar. Add other ingredients and mix well. Put foil on cookie sheet and spray with nonstick spray.
Cream together sugar, oleo and salt. Add eggs, bananas and soda. Dissolve in hot water. Add flour and nuts (if desired). Bake at 350° for 45 to 60 minutes.
Cream butter with sugar. Add sour cream. Mix flour, soda and salt together; add to creamed mixture. Beat well. Add eggs, one at a time, beating after each addition. Mix in extract. Turn batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Test and bake longer if needed. (If desired, a lemon glaze may be used.)
Preheat oven to 350° and grease some cookie sheets. Cream the butter and peanut butter together. Beat in the sugars, then add the egg and vanilla and mix well. Mix together the baking soda and flour and add to the first mixture, combining thoroughly. Arrange by teaspoonfuls on the cookie sheets about 1 1/2 inches apart. Press each one flat with the back of a floured spoon. Bake about 7 minutes until firm.
Heat oil in skillet on medium. Add rice and brown, stirring constantly. When brown, add onions and saute until soft. Add tomato sauce, spices and fry for about 5 seconds. Add 1 cup chicken broth and 1/2 cup water and meat. Bring to boil, reduce heat and simmer until rice is cooked, about 15 minutes.
Cut meat into serving pieces. Dredge in flour and brown in a little butter. Place in heavy skillet or electric frying pan. Sprinkle with garlic, salt and pepper. Pour over enough hot water to prevent sticking while cooking, about 1 cup. Cook 2 hours over low heat. Add mushrooms, liquid, onions, green pepper and ketchup. Cook 1 hour. Last 1/2 hour, leave off lid of pan to let juice thicken. You may have to take out meat at end and boil down the liquid to make a thickened gravy.
Thaw hash browns and 1 stick margarine in microwave in glass 9 x 13-inch dish. Mix sour cream, soup, onion, cheese, salt and pepper in another bowl. Stir and combine well with hash browns. Top with crushed cornflakes mixed with 1 stick melted margarine. Bake at 350° for 45 minutes to an hour until bubbly. Let sit for 10 to 15 minutes before serving.
Combine the cake mix with evaporated milk and butter. Press half of mixture into 13 x 9-inch pan. Bake 10 minutes at 350°. Melt the caramels with the other 1/3 cup evaporated milk. Cool slightly. Spread over baked crust. Sprinkle the chocolate chips over top of caramels. Top with remaining cake mix. Bake 15 minutes at 350°.
Mix all ingredients together. Drop on a cookie sheet biscuit size. Bake at 400°.
Brown meat and onions; drain grease. Add egg, 1 can of soup, bread crumbs, salt and pepper. Stir and put in casserole dish. Bake at 375° for 25 minutes. Boil and mash potatoes. Spread on casserole. Combine other can of soup and cheese; spread on top of potatoes. Bake until cheese melts.
Blend first four ingredients with an electric mixer or blender. Stir in whiskey. Pour into bottles and keep refrigerated. Shake gently before each use.
Thaw bread completely and roll out in a circle 1/4 inch thick. Brown sausage (crumbled) with chopped onion and chopped pepper. Add Italian seasoning; drain. Return to heat and add Mozzarella cheese until stringy. Spread sausage mixture in the middle of the bread and roll. Brush with egg white and sprinkle with sesame seed, if desired. Let rise for approximately 30 minutes and bake at 350° until bread is golden brown.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie plate. Let stand 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes.
Melt chocolate in a double boiler. Add peanut butter. Blend. Pour over Chex. Stir gently until coated.
Mix the first 5 ingredients together; beat for 5 minutes. Layer bananas, wafers and pudding. Chill at least 2 hours.
Combine all the ingredients. If smooth consistency is desired, a food processor or blender may be used. Pour into an ovenproof dish and bake at 350° for 20 to 30 minutes. Serve with Fritos or Melba toast rounds.
Let leg of lamb reach room temperature. Pierce to bone with narrow knife every 2-inches and insert small whole or large half cloves of fresh peeled garlic. Liberally cover all sides with garlic salt, then fresh rosemary leaves. Preheat oven to 450°. Place lamb on a roasting pan and cook for 40 minutes. Turn oven off. Do not open oven door for 3 hours. Lamb will be juicy and tender, medium rare. Serve with French mustard.
Cover potatoes, carrot and onion with 4 cups water. Add salt and boil about 40 minutes, covered. Thicken with flour. Add sour cream and pepper. Bring to a boil, then remove from heat. This cannot be frozen.
Cook rice according to package. Saute pepper and onion in butter until soft. Add tomatoes to pepper and onion mixture. Add crawfish tails and simmer for 10 minutes. Add cooked rice. Put mixture in buttered casserole dish. Top with slices of cheese. Bake in a 350° oven until bubbly.
Combine potatoes, celery seed, celery, onion, salt and pepper. Dice eggs and add to potato mixture. Add remaining ingredients. Chill several hours.
Mix well, adding melted butter last. Mix and sprinkle over potatoes. Bake at 350° for 25 minutes.
Mix ingredients thoroughly in a large bowl. Roll batter into balls, about 3/4-inch in diameter. Bake at 375° for 15 to 20 minutes. When cold, roll in confectioners sugar. Makes 3 dozen cookies.
Soften ice cream at room temperature for 10 minutes or until you can spoon spread in pie crust. Score top with fork and pour 1/4 cup of chocolate syrup over top. Freeze overnight. Beat heavy cream with the 2 tablespoons sugar and 2 tablespoons creme de menthe. Pile on top. Drizzle remaining 2 teaspoons chocolate syrup and 2 teaspoons creme de menthe on top. Enjoy!
Break pretzels and place in 13 x 9-inch baking pan. Melt butter and sugar. Pour over pretzels. Bake 8 minutes at 400°. Let cool. Break with knife. Mix cheese, sugar, pineapple and Cool Whip. Spread over pretzels. Mix jello and hot water. Add strawberries. Allow to gel slightly. Pour over cheese mixture.
Mix dry ingredients, oil, pineapple and vanilla until well blended. Add eggs, one at a time; stir in sweet potatoes and pecans. Pour into 13-inch pan or angel food pan, which has been greased and floured. Bake 1 hour and 15 minutes at 350°.
FIRST LAYER: Mix flour, walnuts and softened butter. Press into bottom of 9 x 14 pan. Bake at 350° for 10 to 15 minutes until light brown and cool.
Grind pepper and onion. Mix pepper, onion, sugar and vinegar and bring to a rolling boil for about 3 minutes. Set off stove; let set 5 minutes. Add Certo, stirring occasionally; pour in jars and seal. Very good on vegetables; also, with crackers as a snack.
Mix all ingredients except cheese. Place in casserole dish and top with cheese. Bake at 350° for 15 to 20 minutes.
Mix juice and sweetened condensed milk in bowl using wire whisk. Carefully pour some of mixture into measuring cup with a pouring spout. Put paper cups into square pan. Fill paper cups almost to the top. Put in freezer for 1 hour. Remove from freezer and put wooden sticks in center on each "pop." Return to freezer for 5 hours.
Mix in a large bowl. Put into greased 9 x 13-inch pan. Top with 2 cups crushed corn flakes, mixed with 1/4 cup melted butter; sprinkle on top. Bake at 350° for 45 minutes.
Mix all ingredients and spread on flour tortillas. Roll tortillas up and slice crosswise. Keep refrigerated.
Mix flour, salt and pepper with 1 cup milk. Beat all lumps out. Add Cheez Whiz to other cup of milk in double boiler. When Cheez Whiz is melted, add flour mixture and Tabasco. Stir until smooth and thickened. Add shrimp and crab meat. Pour into a casserole. Top with grated cheese. Bake at 350° for 20 minutes.
Combine dates, nuts, soda, salt and butter with 2 cups boiling water. Let set for 20 minutes. Beat eggs. Add sugar, vanilla, then flour. Bake at 350° for 25 minutes for little loaves or 1 hour and 15 minutes in Bundt pan.
In bowl place cream cheese. Gradually stir in crushed pineapple, pecans, green pepper, onion and salt. Cover. Chill several hours. Serve with Pepperidge Farms Butter Thins. Makes about 1 1/2 cups.
Cook the sauce until smooth and pour over the fruit. Refrigerate overnight. Bake at 350° until hot and bubbly. Serves 10.
Combine all ingredients. Shape into 1-inch balls and roll in powdered sugar. Makes about 9 dozen.
Boil brown sugar, corn syrup, oleo and cream of tartar for 5 minutes. Remove from heat. Add syrup to popped corn and mix well.
Mix together and press into greased and floured 13 x 9-inch cake pan.
Mix together and spread cucumber mixture on white bread. Chill or freeze before trimming edges of bread. Cut into six bite-sized sandwiches. Freezing prepared sandwiches for a couple of days before using is o.k. Be sure to drain liquid from shredded cucumbers as this might cause cucumbers to turn dark when chilled or frozen.
Mix together green chilies and cream cheese until smooth. Spread thin layer of mixture on tortilla. Roll up. Chill for 2 hours in refrigerator. Cut into bite size portions. Dip into picante sauce.
Mix cornmeal, flour, sweetener, salt and margarine in bowl. Add hot water and stir until all is mixed together. Mix the baking powder with 1/4 cup of skim milk and add to mixture. Add Egg Beaters and rest of milk. Bake in pan approximately 8 x 11-inch for 1 hour at 350°.
Collect fruit peel in freezer until you have 4 each of orange, lemon, and grapefruit. Wash and dice peelings very small. Slowly boil sugar, water and corn syrup over low heat for 30 minutes. Add peels and cook for 45 minutes to 1 hour (it is done when all syrup has been absorbed). Sprinkle some sugar on wax paper; lay peels on it and toss to distribute. Let set for a couple of days to dry out. Will last indefinitely in refrigerator.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into ungreased pan. Bake about 1 hour. Let stand 5 minutes before slicing.
Preheat oven to 350 degrees. Mix and bake 10-12 minutes.
Mix first 4 ingredients. Combine eggs and milk. Pour butter in a shallow baking dish. Dip chicken in chip mixture, then in egg mixture and back in chip mixture. Place pieces side by side in dish. Bake at 375° for 45 minutes.
Mix sugar and oil. Add sour cream and mix well. Add eggs and mix. Mix in banana. Combine dry ingredients in a separate bowl. Then gradually add to banana mixture. Pour into greased loaf pan. Bake for 45 to 50 minutes at 350°.
Brown ground beef. Add taco seasoning according to directions on package. Cook rice according to the package. Melt Velveeta and add tomatoes. Pour Velveeta and tomatoes and rice into ground beef. Mix well and pour into 10 x 13-inch casserole dish. Top with tortilla chips (crushed). Bake at 350° for 15 minutes.
Put on low and cook over night or around 8 hours. Add 4 packages of brown gravy mix and stir. Cook on low for 30 minutes then turn on warm. Serve with homemade bread and salad.
Spray 9 x 13-inch pan. Layer chips and cheese; combine all other ingredients and pour over chips and cheese. Cover and refrigerate overnight. Bake, uncovered, at 325° for 50 to 55 minutes.
Spread the filling in a 9 x 13-inch baking dish. Trim crusts from the bread and lay on top of the pie filling. Melt the butter or margarine. Mix with the sugar, flour and egg. Pour over the bread. Let stand for 10 to 15 minutes. Bake at 350° for 20 to 25 minutes.
Melt butter in a Dutch oven. Remove from heat; add Worcestershire sauce, catsup and hot sauce, stirring well. Add pecans, stirring to coat. Spread pecans evenly in a 15 x 10 x 1-inch jellyroll pan. Bake at 400° for 13 to 15 minutes, stirring every 5 minutes. Place pecans on paper towels; sprinkle lightly with salt and cool completely. Yield: 4 cups.
Chop up onion and celery and add to ground beef in large skillet or large heavy saucepan. Brown the beef first, then add the onions and celery. Let onions and celery get soft, then add tomatoes, tomato paste, 1 cup water, kidney beans, chili powder, salt and pepper. Stir until well mixed. Add bay leaf. Turn heat to simmer. Cook 1 hour. Remove bay leaf. Serves 4.
Mix ingredients together. To get "bombed" replace the vanilla extract with 2 drops of spearmint extract.
In oblong baking dish melt 1/2 stick margarine. Set aside. Mix both cans of corn, Jiffy cornmeal and sour cream. Pour into dish with melted margarine. Bake uncovered for 30 minutes at 325°. Top with cheese (optional) and bake until it melts.
Shred Cheddar cheese coarse. Chop 3 teaspoons of parsley. In a 3-quart saucepan, bring 1 cup of water to boil. Add cauliflower, separating with a fork. Cook until tender, but don't drain the water. Save 1 cup of cauliflower florets for garnish. Put celery soup in medium bowl. Beat with wire whisk while slowly adding milk. Make sure there are no lumps. Add celery soup and milk mixture to cauliflower and cooking water left in saucepan. Add grated cheese; mix well. Cook over moderately high heat, stirring frequently until mixture begins to boil.
Heat oven to 350°. Grease and flour two 9-inch or three 8-inch round cake pans. In large bowl of electric mixer, beat butter and sugar together until light and fluffy. Beat in eggs one at a time. Stir together flour and baking powder. Add alternately with vanilla and milk, beating at low speed, until well combined. Do not overbeat. Turn into prepared pans and bake until golden and centers spring back when gently pressed, about 30 to 35 minutes for 9-inch pans or 25 to 30 minutes for 8-inch pans. Cool 5 minutes in pans. Remove from pans and cool completely.
Heat oil in large skillet. Add meat and brown. Stir in tomatoes, tomato sauce mix and V-8 juice. Bring to boil; lower heat and simmer 10 minutes. Cover bottom oiled 13 x 9 x 2-inch (3-quart) casserole dish with thin layer meat sauce. Then add layer each uncooked noodles, cottage cheese and Mozzarella. Repeat layers, ending with meat sauce. Cover tightly with aluminum foil. Bake at 350° for 1 hour.
Freeze in small round plastic containers. It will not freeze hard. Take out about 30 minutes in advance so it will slip out of container easily. Pour ginger ale over frozen punch and stir.
Combine first 4 ingredients; spoon into a lightly greased 8-inch square baking dish. Arrange corned beef over sauerkraut mixture; sprinkle with cheese. Remove crust from bread to make 2 1/2-inch squares. Halve each square diagonally into triangles; arrange bread over cheese completely covering top of casserole. Brush with melted butter. Cover and refrigerate 8 hours.
Brown and drain ground meat. Add onions. Stir in taco mix until meat is coated well. In crock-pot, add water, tomatoes and beans. Add meat and simmer for approximately 3 to 4 hours. Spoon over chips. Top with sour cream and grated cheese (sprinkle jalapenos too if desired). Serves 4.
Cream oleo, oil and sugars. Add eggs and beat well. Add all other ingredients and mix. Refrigerate overnight. Roll into balls about the size of a quarter and place on greased cookie sheet. Mash down with fingertips. Press down with glass where bottom has been dipped in water (for first cookie only). Then dip in white sugar for each cookie. Bake at 375° only until lightly brown, 8 to 10 minutes. Batter will keep 2 weeks in refrigerator.
Bake chicken 1/2 hour at 350°, then add Mozzarella cheese on top and spaghetti sauce, and continue to cook for 1/2 hour more.
Combine ingredients and pour into pie shell. Bake at 350° for 30 minutes or until done (may take up to 60 minutes).
Let juice stand at room temperature for 10 minutes. In bowl, mix peanut butter and sour cream. Stir in juice until smooth. Serve with fruit or toast. Makes 2 1/4 cups.