HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter until fluffy. Add vanilla and sifted dry ingredients. Blend in 2 cups finely chopped nuts. Refrigerate, covered, at least several hours. Form into 1-inch balls. Place 1/2-inch apart on ungreased cookie sheet. Bake in a 350° oven for 20 minutes. Cool and roll in powdered sugar.
Mix butter, flour and seasonings together over medium heat until smooth. Add ketchup and sherry. Next add milk. Cook until thickened and add shrimp. Serve over rice or pasta.
Blend flour and seasonings into butter. Slowly stir in bouillon and gravy coloring. Cook over medium heat, stirring constantly until thickened. Add beef, onions and lima beans. Pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Combine cheese and parsley and sprinkle over casserole before serving.
Brown hamburger; drain off grease. Salt and pepper. Use 1/4 teaspoon garlic, if preferred.
Beat eggs in large bowl (but not foamy), then beat in shortening and sugar until creamy in texture. Add buttermilk, vanilla and food coloring. Blend well. Sift together flour, cocoa and salt. Add to shortening and sugar mixture and beat well.
Mix all ingredients together and let set for two hours. Add a banana before serving. Serves ten.
Cream butter and 1 cup sugar. Add eggs, then dry ingredients alternately with milk. Grease and line a loaf pan with paper. Pour in batter and bake at 375° for about 50 minutes. When done, spread immediately with mixture of lemon juice and 1/2 cup sugar. Cool before slicing.
Peel potatoes; boil, then dice or cut in slices. Put potatoes in large bowl. Add celery, onions, pickles and pimiento. Mix together the mustard and French dressing; pour over the vegetables. Add salt and pepper, then mix well. Chill until serving time, then mix mayonnaise.
Beat cheeses, sour cream and onion salt until well blended. Mash or blend the beans well. Spread a thin layer of beans over tortilla, then a layer of the cheese mixture. Roll up tightly and refrigerate 30 minutes. Cut into 1/2-inch slices.
Spread with preserves, jam or apple butter (anything thick enough to spread). Roll up and freeze overnight preferably.
Mix this together and cook until thick. Cool until cold. Then put your drained strawberries in and fold in. Pour into your baked pie shell. Put Cool Whip on top and let set about 3 hours in the refrigerator before cutting pie. Very good!
Spread cookie dough on pizza pan. Bake at 400° for 10 to 12 minutes or when light brown. Remove from oven and let cool. Combine cream cheese and sugar; mix well. Spread cream cheese mixture on baked cookie dough. Cut up fruit and spread on top of cream cheese mixture. Chill in refrigerator for 2 hours.
Combine filling ingredients in order given. Pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake 40 to 50 minutes more.
Cream butter and sugar. Beat in egg. Add milk in which the baking soda has been dissolved. Put in the vanilla, salt and flour; mix well. If dough is too sticky, add a little more flour. Chill for 1 hour. Roll to 1/4-inch thickness. Dust cookie roller with flour or powdered sugar. Bake for 10 minutes, or until slightly brown, in a 350° oven. Makes 2 dozen cookies.
Remove insides of peppers. Immerse in boiling water for 3 minutes. Drain well. In skillet, cook meat and onion until brown and tender. Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water and pepper. Bring to boil, reduce heat, cover and simmer for 15 to 18 minutes. Stir in 1/4 cup cheese. Fill peppers with meat. Place in 8 x 8 x 2-inch baking dish with remaining meat. Bake at 375° for 15 minutes. Sprinkle remaining cheese on top. Stand 1 to 2 minutes. Makes 4 servings.
Cook carrots and drain. Cook onion in 3 teaspoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2-quart casserole. Toss stuffing in 1/2 cup melted butter, sprinkle over top. Place in 350° oven for 20 minutes.
Re-sift flour with baking powder. Cream butter with sugar until light and fluffy. Gradually blend in flour mixture. Stir in finely chopped walnuts. Cover and chill. Roll out on light floured board to 1/4-inch thickness. Cut into desired shapes. Place on ungreased cookie sheets. Press a walnut half or piece on each cookie. Bake at 300° for about 20 minutes until edges are very lightly browned. Cool on wire racks. Makes 2 to 2 1/2 dozen cookies.
In large stir-fry skillet, place oil, shrimp, garlic, butter, celery, chopped broccoli, tomatoes, bell pepper, parsley, salt and lemon pepper. Stir-fry until shrimp are pink and vegetables are tender, but not soft. Add wine. Stir-fry for five minutes total. Remove from heat. Set aside.
Make hamburger balls and brown. Add water after they brown. Cut up white potatoes. Add 2 cans cream of mushroom soup and let cook. Cook in electric skillet or just a saucepan over the stove.
Cook 4 to 6 apples to desired thickness and measure 1 1/2 cups into bowl. At once, add shortening, sugar and raisins. Stir gently a couple of times and then let cool. Sift dry ingredients and mix carefully into applesauce mixture. Gently add nuts. Turn into square cake pan and bake at 350° for approximately an hour. Good plain or with cream cheese or brown sugar frosting.
Trim extra fat from chops; grease pan with fat and brown chops well on both sides. Drain fat from pan. Mix chicken bouillon and water and add cornstarch, then add remaining ingredients except green pepper. Add bouillon mixture to chops. Cover pan and cook slowly for about 1 hour or until chops are tender. Remove stems and seeds from green pepper and add, cooking for 5 minutes more, uncovered. Serve over rice.
Put roast and beer in roasting bag overnight; turn a couple of times before you go to bed. Put roast in roasting pan. Mix beer and oil and rub on roast. Then rub roast with dry ingredients. Roast at 325° for about 1 hour 50 minutes to 2 hours, basting frequently. It is done when it registers rare on thermometer. While roasting, make marinade.
Drain canned beets. Discard liquid. If fresh beets are used, cook in boiling water until tender; drain. Cover with cold water. Slip off skins. Cut beets into slices and set aside.
Sift dry ingredients together in bowl. Add eggs and milk and beat with spoon until mixture is just moist. Beat in cream and melted butter (do not overbeat). Pour batter into 8 1/2 x 11-inch buttered pan. Bake at 400° for 15 to 20 minutes.
Combine all ingredients in blender. Blend on high for 1 minute. Pour into sterilized bottle or jar. Refrigerate. Keeps for weeks!
Melt butter in saucepan. Add salt and pepper. Let come to a bubble. Add flour and stir well until bubbly again. Add milk. Bring to a boil and boil 1 minute. Remove from heat. Add 1/2 of grated cheese, stir until dissolved. Butter dish. Layer a layer of macaroni, then cheese, then sauce. Layer again. If sauce on top looks too thick, add a little milk.
Mix first 4 ingredients and 1 tablespoon of salt; shape into 1 1/2-inch balls. Brown on all sides in hot butter. In 3-quart casserole dish, mix remaining ingredients plus salt. Arrange over balls. Cover and bake at 350° for 50 minutes. Makes 4 to 6 servings.
Combine all ingredients and simmer for 30 minutes. Remove cinnamon and cloves. Serve hot. Great on a cold night; especially nice at Christmas.
Bring sugar and milk to boil, boil for 9 to 12 minutes. Remove from heat and add remaining ingredients. Stir well. Spread. Let cool and cut.
Cut each oyster into 1/2-inch pieces. Mix all ingredients thoroughly; stuff fowl or bake in greased casserole as a side dish.
Mix yeast and warm water until yeast dissolves. Add 1 3/4 cups of milk (or potato water), sugar, salt and shortening. Mix in flour until mixture leaves the side of the bowl. Remove bread mixture to a floured surface and knead until it is elastic. Put dough into a 3 or 4 quart greased bowl, cover and let the dough rise for 1 hour. Punch dough down, cover and allow it to rise for 30 minutes more.
Brown finely chopped celery and onion in butter. Crumble corn bread and dried bread. Add egg and enough stock to make semi-heavy batter. Add celery, onion and hard-boiled eggs. Bake at 400° for 20 to 25 minutes.
Boil chicken and debone. Save 1/2 cup of the broth. Layer chicken in baking dish. Mix the next 5 ingredients; pour on top of chicken. Add chips and grated cheese on top. Bake at 350° for 30 minutes. Serve over rice.
In a saucepan melt butter and stir in Worcestershire sauce, lemon juice, parsley & garlic. Brush butter mixture on both sides of steaks. Place steaks in a wire grill basket. Grill over hot coals for 1 to 2 minutes. Turn basket over and grill for 1 to 2 minutes more. Season steaks with salt & pepper. Place each steak atop a toasted bread slice. Spoon remaining butter mixture over steaks. Makes 6 servings.
Measure beet juice and add water to make 1 1/2 cups. Bring this to a boil. Remove from heat. Add gelatin, sugar, vinegar and horseradish. Stir and add beets. Chill until firm. Makes 6 servings.
Combine first 4 ingredients in a nonstick skillet and saut over low heat 8 to 10 minutes, stirring occasionally. Stir in broth and next 2 ingredients; cover and cook over low heat 5 to 7 minutes or until tender.
Dissolve yeast in warm water. Add salt, sugar and half the flour, beating until smooth with electric mixer or dough hook. Next, add eggs, shortening and the rest of the flour, mixing until the right consistency. Let rise in refrigerator, punching down until dough stops rising. Make out and let rise 2 hours before serving time. Bake in 450° oven.
Mix sugar, cocoa and salt together in large saucepan. Pour in oil and cream. Cream together with whisk. Bring to boil and boil for 2 minutes. Remove from heat. Pour in mixing bowl and beat with mixer for 4 to 5 minutes.
In a large pan mix the ingredients. Heat to boiling point. Boil 5 to 15 minutes. Set pan in ice water to cool. When cool, put in Ziploc bags and freeze.
Melt butter and cook onions in it until tender. Butter a casserole dish. Line with cracker crumbs. Add layer of onions, then layer of soup until dish is full. Beat eggs and add in milk, salt and pepper. Pour over top of casserole. Sprinkle cheese on top and add a few more cracker crumbs. Bake at 350° until brown and bubbly.
Mix sugar and egg. Gradually add flour; set aside. In a a 9 x 11-inch pan, put peaches. Sprinkle with cinnamon and brown sugar. Sprinkle flour mixture on top of fruit. Pour melted butter across the top. Cook for 30 to 35 minutes at 350°.
Cut up bacon in pieces; fry. Fry or brown 1/2 chopped onion. Cut up potatoes into squares; boil. Discard water. Add whole milk or half and half to cover the potatoes. Add clams. Add bacon and chopped onions, butter, salt and pepper. Simmer 10 minutes.
Marinate 2 hours or overnight. Use 1/4-inch strips of beef or chunks of chicken. For kabobs, use meat, mushrooms, peppers, onions and water chestnuts. Broil 12 minutes, turning frequently. Baste with marinade.
Mix the first 11 ingredients together in a bowl. Add water, a little at a time, if needed, to moisten the mixture. Moisten your hands and form the meat mixture into meatballs. Brown the meatballs in butter over medium heat in a wide skillet. Turn them often as they cook. Rotate the meatballs from pan center to pan edge as they brown. When all the meatballs are browned, carefully pour off the excess fat. Turn the heat to medium-high. Add the seasoned tomato sauce to the skillet and return the pan to the heat. If you do not have a seasoned tomato sauce on hand, add a pinch or two of garlic powder, basil, parsley, oregano, salt and pepper to a few cups of canned tomato sauce. The meatballs are ready to serve after they simmer 15 minutes in the sauce. Turn them a few times while they cook in the sauce.
Grind the cabbage, pepper and onion in food grinder, using coarse blade. Mix all ingredients together.
Preheat oven to 450° to 500°. Put first four ingredients into brown paper grocery bag. Cover bottom of baking pan with oil. Shake chicken pieces in bag to coat with flour mixture. Arrange in single layer in pan. Sprinkle with rosemary and more paprika. Cook 20 minutes at 450° to 500°. Turn and cook 20 minutes at 325°. Turn and cook another 20 minutes at 325°.
In a medium bowl, combine all dry ingredients. Add onion, egg and milk. Mix well. In a deep fat fryer, heat 4 inches of oil until hot. Fry hush puppies, a few at a time, until golden brown, turning once. Drain on paper towels.
Preheat oven to 325°. Place pork chops in a 9 x 13-inch dish. Arrange onion rings over each chop. Combine remaining ingredients in a small saucepan. Bring to boil, stirring constantly. Pour over pork chops; cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes until pork is tender, basting occasionally. Garnish with orange slices and fresh parsley.
Mix water, jello and frozen strawberries. (It will be syrupy.) Slice cake in pieces and line bottom of pan with 1/2 of cake. Pour 1/2 mixture over cake. Put another layer of cake and then rest of mixture. Top with Dream Whip or Cool Whip. Refrigerate for 4 hours.
Stir together melted butter, crumbs and almonds. Set aside. Combine all vegetables and stir well with soup to coat. Pour into greased 1 1/2 to 2-quart baking dish. Spread crumb mixture evenly over top of vegetables. Bake at 350° for 20 to 25 minutes or until heated through.
Beat together sugar, eggs and oleo. Sift flour and baking powder and add to mixture with milk and salt. Add nuts. Bake at 375°.
Brown ribs thoroughly in heavy Dutch oven, pouring off fat as it accumulates. Add salt, pepper, bay leaf, onion, celery, marjoram, thyme, wine, bouillon and tomato sauce. Bring to a boil. Cover and simmer until fork-tender, about 45 minutes to 1 hour. Remove short ribs and keep warm. Blend butter with flour, then stir into pan juices. Bring slowly to a boil, stirring now and then. Serve gravy over short ribs. Makes 4 to 6 servings.
Boil sugar, Karo and water until it spins a long thread or hard ball stage. Add salt and peanuts. Cook until golden brown, stirring constantly. Remove from heat and add quickly butter, vanilla and soda. Beat well. Pour into buttered shallow cookie sheet. When cold, break into pieces.
Chop pears, onions, peppers and celery. Mix sugar, vinegar, salt and turmeric, then add chopped vegetables and pears (mix and let stand overnight). Heat to boiling point and seal in sterilized jars. Put in cold pack cooker, heat in water bath 20 minutes.
Crumble half of pound cake; layer in bottom of large glass bowl. Put half of vanilla pudding on top, then half of peaches, half of Cool Whip and sprinkle almonds. Repeat layers (pound cake, pudding, peaches, Cool Whip and almonds). Arrange a few peach slices on top.
Prepare rice, using package directions. Season chicken with salt and pepper. In skillet, brown slowly in butter. Spoon rice into 1 1/2-quart casserole dish; top with chicken. Add soup to skillet. Slowly add Sauterne wine, stirring until smooth. Add remaining ingredients, bring to boil and pour over chicken. Cover and bake at 350° for 25 minutes, then turn over chicken and bake 15 to 20 minutes or until tender. Serves 6.
Slice Jack cheese in bottom of greased 9 x 13 inch pan. Lay chilies on top of cheese. Mix Bisquick and milk together and pour over chilies. Beat eggs together and pour over milk mixture. Bake 45 minutes at 300°. Add salsa to top and bake another 10 minutes. Remove from oven and let stand 5-10 minutes. Cut into squares. 8-10 servings.
Brown ground beef and drain. Add tomatoes (cut up), Pizza Quick sauce and garlic. Simmer 10 minutes. Prepare noodles according to package directions and drain. Combine noodles, sour cream, cream cheese and green onions. Stir well. Spoon half of noodle mixture into greased 12 x 8-inch baking dish. Top with half of meat mixture. Repeat layers. Cover and bake at 350° for 35 minutes. Makes 8 big servings.
In saucepan, heat milk. Add cheese and stir until melted. Remove from heat. Beat eggs in large mixing bowl. Slowly add hot milk to eggs. Add stuffing croutons, broccoli and salt. Mix well. Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients together. Bake in unbaked pie crust at 350° until golden brown.
Heat oven to 350° (moderate). Cut a thin slice from the stem end of each pepper. Wash outside and inside. Remove all seeds and membranes. Cook peppers in boiling salted water 5 minutes. Drain.
Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery. Reduce heat; simmer until vegetables are crisp-tender. Add peas, corn and chicken; simmer about 5 minutes longer until tender. Stir in macaroni and parsley. Heat through. Makes 2 quarts.
Prepare crust as instructions on package. After cooking crust, spread sauce evenly. Crumble beef and sausage evenly. Tear ham into pieces and place on top of meat. Add onion, pepper, olives and mushrooms. Then place pepperoni evenly. Spread cheese evenly over top and bake in 400° oven until cheese is melted.
Cut bacon into thirds. Wrap 1 piece of bacon around each water chestnut. Secure with wooden pick. Place in a 9-inch pie plate. Pour teriyaki sauce over the appetizers. Let stand for at least 30 minutes; drain. Place on a roasting rack. Microwave at High for 8 to 9 minutes or until bacon is cooked. Makes 18 appetizers.
Brown ground beef; drain fat. Combine all other ingredients. Cook 15 minutes in pressure cooker. Let pressure drop off at its own accord.
In a large bowl, combine gelatin, sugar and salt. Add briskly boiling water and stir until all ingredients are dissolved. Stir in cold water, vinegar, lemon juice and pepper sauce; chill until partially set. Fold in cabbage, celery, green pepper and olive slices. Pour into a 5 1/2 cup mold or individual molds. Chill until firm. Serve on bed of lettuce with mayonnaise and trim with carrot curls, ripe olives and parsley. Yield: 8 to 10 servings.
Combine all ingredients and marinate at least 2 hours. Serve on lettuce leaf.
Quarter dates. Add soda and pour on boiling water. Cool. Cream shortening and add sugar until blended. Add well beaten egg. Sift flour once before measuring. Sift flour and salt together and add alternately with date mixture. Add flavoring and nuts. Use well-greased pan and bake in moderate oven 40 minutes.
Combine sugar, cornstarch and water. Boil for 3 minutes. Remove and add jello. Place strawberries in baked pie shell. Pour mixture over strawberries. Top with whipped cream before serving. Makes one 9-inch pie.
Cream the sugar and shortening. Add eggs and mix well. Stir in applesauce. Add dry ingredients. Mix soda and water, then add to batter. Pour into greased and floured cupcake tins. Bake at 350° for 20 to 30 minutes.
Mix sugar, flour and salt. Add to beaten eggs, butter, buttermilk and vanilla. Bake in baked pie shell for 1 hour at 350° or until done.
Microwave sugar, Karo and water for 6 minutes. Stir with wooden spoon. Microwave additional 5 to 6 minutes, stirring several times with wooden spoon. Pour into 2 beaten stiff egg whites. Beat 5 to 10 minutes. Fold in 1 teaspoon vanilla and pecans. Choose day with less than 40% humidity.
Get a large bowl and mix flour, salt and baking powder. Stir water into dough just enough to make soft. Shape dough into 16 egg-shaped balls. Roll each ball until 1/2 inch thick. Put shortening in 13-inch skillet. Fry 3 or 4 pieces at medium until brown on both sides. Drain on paper towels. Serves 6 to 8.
Pour dressing over warm potatoes. Chill 2 hours. Add celery, onions and chopped eggs.
Combine broth and corn meal in medium saucepan. Bring to a boil, stirring constantly with wire whisk. Whisk in 1/2 cup of picante sauce. Reduce heat to low; cook until very thick, whisking occasionally, about 15 minutes. Set aside.
In a mixing bowl, beat eggs, sugar, pumpkin and oil until blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined. Stir in cranberries. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting. Yield: 2 1/2 dozen bars.
Mix together sugar, salt and flour. Mix butter with sugar. Mix together and top peaches with mixture. Bake at 350° until brown.
Combine flour, baking powder and salt. Blend in butter. Add sweet potatoes and milk; beat until mixture is coarse in consistency. Gradually add water. Knead until dough is smooth. Roll out to a 1/2-inch thickness. Use sharp knife and cut into 3-inch squares. Place squares on a greased cookie sheet. Bake at 400° for 15 to 20 minutes until brown. Remove to rack. Use spatula or knife to put on sheet. Serves 6.
Pout 1 1/3 cup boiling water over broccoli; add rice. Mix cheese, soup, celery and onion together. Stir into rice mixture. Add melted margarine. Bake at 350° for 40 minutes.
Heat oven to 350°. Grease a pie plate; place all ingredients in blender and blend at 10 speed about 2 minutes, stopping to scrape sides. Pour into plate; bake 45 minutes or until puffy and center is dry. Do not overbake. Cool. Serve with whipped topping.
Combine yogurt and preserves. Fold in whipped topping. Serve with fresh fruit or cubed pound cake. Yields 1 1/2 cups.
Mix sour cream, onion, soup and cheese. Bake at 350° for 30 minutes. Top with crushed cornflake crumbs with 1 tablespoon butter. Brown for 5 to 10 minutes.
Preheat oven to 375 degrees. Put romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl and fold in mozzarella. Transfer to a 2 to 3 cup baking dish and bake until heated through, about 20 to 25 minutes. Serve hot with your favorite tortilla chips, crackers, and/or crusty French breads or rolls. Serve sour cream and salsa on the side.
Put bean dip and cream cheese in a dish and microwave to soften. Mix together and spread thin in dish. Put sliced cheese on top. Bake at 350° for 20 minutes. Let cool for 10 minutes. Serve with chips.
Squeeze water out of spinach. Mix together all ingredients, except bread. Chill dip 2 hours or more.
Cut steak 1 to 2 inches thick. Mix flour, salt and pepper thoroughly. Pound into steak. Brown meat and onion in hot fat. Add tomatoes. Cover; cook over low heat, or bake in moderate oven (350°) until tender, about 1 1/2 hours.
Mix together sugars and flour. Add beaten eggs, milk, vanilla and butter. Fold in nuts. Pour into pie shell. Bake at 350° for about 45 minutes.
Blend liquid ingredients. Mix together dry ingredients and combine. Then add cottage cheese and crushed pineapple. I use juice from pineapple if necessary to produce right consistency for muffins. Batter should be thick; don't overstir. Bake 20 to 25 minutes at 375°.
In double boiler, combine cornstarch, flour, 1 3/4 cups sugar and salt. Mix well. Gradually add water, stirring until smooth. Over medium heat, boil 1 minute until shiny and translucent. Quickly stir some hot mixture into egg yolks and then blend back into pan. Cook over low heat for 5 minutes. Remove from heat. Stir in lemon juice and butter. Pour into baked pie shell.
Bake sugar cookie dough on pizza pan (flatten out like pizza dough). Top with fruit. Top with Cool Whip. Garnish with more fruit on top.
Saute onions in butter and add mushrooms to brown a little. Add remaining ingredients; stir constantly while heating. Bake at 300° to 350° for 30 minutes.
Cream butter, sugar and eggs. Beat well and add oil. Add other ingredients. Drop by teaspoon on greased cookie sheet. Flatten with fork; bake 15 to 20 minutes at 350°.
Mix sugar, onion, pepper, ketchup and mustard with beans. Put in baking dish; lay bacon across top. Cover and bake at 350° for 20 minutes. Uncover and cook 20 minutes more.
You don't need to measure anything. This one will always turn out! Heat chili on medium heat. Add as much cheese as desired. Stir until all cheese is melted. Spoon into warm tortillas and roll up.
Roll out crust and place in bottom of pie pan. Layer apples and sugar mixture until pie is heaped high with apples. Dot with butter and put top crust on this. Poke holes in top crust. Bake at 375° until done.