HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cheese or let all ingredients stand at room temperature. Mix and work with hands into small balls. Can be put on cookie sheet and frozen separately. Put in plastic bag and use as needed. Cook in hot oven at 425° for about 10 or 15 minutes. Serve hot. Makes approximately 6 1/2 dozen balls.
Mix all ingredients, except vanilla. Cook on low heat, stirring constantly for 10 minutes. Remove from heat. Add vanilla. Serve over ice cream, cake, etc.
Cream Crisco and sugar together; add egg and molasses and mix well. Mix remaining ingredients. Wrap dough mixture in wax paper and chill overnight. Roll out on floured board to 1/4-inch and cut out. Place on sprayed cookie sheet. Bake at 375° for 8 to 10 minutes. Cool before decorating. Double or triple recipe.
Cream oleo and sugar. Add flour, baking powder, extract, egg and water. Roll 1/4 inch thick and cut with biscuit cutter. Bake at 375° for 10 minutes.
Mix Jell-O and water and cool. Add pineapple. Let cool until partially congealed and spread on salad.
Add to lettuce, tomatoes, beans, chips and cheese, then add marinated onion and bell peppers in Catalina dressing for about 15 minutes.
Melt butter in a 9-inch round cake pan 30 seconds on High. Stir in brown sugar. Arrange pineapple rings over syrup. Place a cherry in center of each ring. Prepare cake mix according to package directions substituting reserved pineapple syrup for water. Place pan on inverted saucer in microwave. Microwave on Low, 7 to 9 minutes. turn at least once. Microwave on High, 3 to 4 minutes or until cake starts leaving sides of pan and toothpick in center comes out clean. Center may have spots that look uncooked. Let stand directly on countertop 1 to 2 minutes. Loosen edges with knife and invert onto serving plate.
Clean strawberries and cut in quarters. Sprinkle with sugar. Set to one side until sugar is dissolved. Take potato masher and mash up strawberries. Soften gelatin in water in a cup; dissolve until clear. Stir into strawberries. Chill and when partially set, fold in Cool Whip. Spread on top and sides of angel food cake. Keep refrigerated until ready to serve.
Spread broken lettuce in bottom of 9 x 13 inch baking pan. Spread tomatoes and green onions over lettuce. Spread drained beans over lettuce. Pour salad dressing over top. When ready to serve, spread cheese over mixture, then top with crushed corn chips.
Crumble meat in a 2-quart dish. Cook in microwave on High 2 to 4 minutes. Stir to break apart; drain. Stir in rest of ingredients; shape into balls (1 teaspoon each). Can store in freezer up to 2 weeks only.
In 2-quart oblong baking dish, combine soups, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes. Stir. Meanwhile, cut each biscuit into quarters, cutting almost but not all the way through the bottom. Arrange biscuits over hot chicken mixture. Bake 15 minutes more or until biscuits are golden brown and filling is hot and bubbling.
Heat the milk. Add the beaten eggs and the sugar. Pour the mixture in the pie crust and sprinkle with nutmeg. Cook at 350° for one hour.
Mix and pour over chicken in a large bowl. Refrigerate. Marinate for 12 to 24 hours. Flip occasionally. Heat grill to high. Add chicken and lower temperature to medium heat. Turn chicken and baste with remaining marinade for about 1 hour or desired crispness.
In large saucepan bring to boil water, bouillon, and vegetables until vegetables are tender. Let cool to lukewarm. Blend all in blender. Slightly blend to reduce size of vegetables. (Omit this step of cooling and blending if you desire large chunks of vegetables in soup.) Return to saucepan. Add Rotel and Velveeta. Do not boil. Heat on low and serve. Freezes well. One serving is one cup.
Grate carrot in electric blender. Add cottage cheese and milk, cover and process at high speed until smooth. Turn mixture into medium bowl; stir in remaining ingredients. If blender is not available, press cottage cheese through a sieve into a bowl, shred carrot, and stir in remaining ingredients.
Wash the potatoes; pat dry. Prick each potato with a fork in a few places. Bake potatoes on a rack at 400° for about 1 hour or until potatoes are done. Cut a thin slice from top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with the hot milk or half and half until fluffy. Beat in the butter and the green onion. Add seasonings. Crumble Stripples. Add to potato mixture. Spoon potato mixture into shells. Sprinkle with both cheeses. Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately.
Melt chocolate in saucepan over very low heat, stirring constantly. Remove from heat. Blend in cream, vanilla and salt. Gradually add to egg yolks, beating with wire whip until thick and creamy. Beat egg whites until foamy throughout. Gradually beat sugar and continue beating until mixture will form stiff peaks. Gently but thoroughly fold into chocolate mixture. Spoon into individual dessert dishes or bowl. Chill at least 2 hours. Makes 4 cups or 8 to 10 servings.
Pour hot water over gelatin and dissolve. Chill until it begins to jell. Add remaining ingredients. Chill until set.
Beat 4 minutes. Pour into a 13 x 9-inch pan and sprinkle top with chopped nuts. Bake at 350° for 35 to 40 minutes. Punch holes in cake with fork; pour on frosting while cake is warm.
Combine cold vermicelli with m.s.g., seasoned salt, lemon juice and vegetable oil. Cover and refrigerate overnight. Combine remaining ingredients with pasta mixture. Toss to coat and evenly distribute vegetables.
Heat oven to 375°. In large bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
Mix all ingredients, except potato chips, together and place in greased baking dish. Top with crushed potato chips. Bake 25 to 30 minutes at 350°.
Beat egg yolks, salt and mustard until light and lemon colored. Add oil, a small amount at a time. Beat until mixture is emulsified. Stir in lemon juice or vinegar. Refrigerate until needed. Makes 1 pint.
Combine all ingredients in a 2-quart casserole dish. Cook, uncovered, for 1 hour at 350°. Stir occasionally to mix all ingredients well as the butter and cheese melt. Let sit for 10 minutes before serving. Children especially enjoy this casserole.
Mix and place in muffin tins. Bake at 400° until golden brown (about 15 to 20 minutes).
Use a jar with a tight fitting lid. Add first 7 ingredients and shake. Let stand while you continue. Cook pasta; rinse thoroughly in cold water. Mix pasta with remaining ingredients. Add dressing; toss together and marinate for 2 hours in fridge. Serve on a bed of lettuce with tomato wedges.
Mix butter and cracker crumbs, then place in bottom of 9 x 13-inch pan. Bake 2 minutes in a 350° oven.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Combine all ingredients and let come to a simmer. Strain. Serve hot. Never fails.
Unwrap caramels. In large mixing bowl, combine dry cake mix, pecans, 1/3 cup milk and melted margarine. Press half of batter into bottom of a greased 9 x 13-inch pan. Bake at 350° for 8 minutes. In top of double boiler over simmering water, melt caramels with 1/2 cup milk. When well mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350° oven and bake for 18 minutes. Cool before cutting.
Empty pineapple and juice in a bowl. Add pudding mix until well blended. Blend in Cool Whip.
Boil sugar and cold water together for 5 minutes. Remove from heat; add 1 quart hot water and tea bags. Steep for 5 more minutes. Add orange juice and lemon juice. Garnish cups with sliced lemons and mint sprigs. Makes 1 gallon.
Melt 1/2 stick butter and cheese in cooked broccoli. Mix 1/2 stick butter and stuffing mix and put on top of broccoli. Bake at 325° for 20 minutes.
Brown pepper and onion in fat; add meat and brown. Add corn, noodles, tomato paste and seasoning. Let simmer a few minutes. Pour in casserole. Sprinkle with cheese. Bake at 350° for 45 minutes.
Brown beef and pork; drain fat. Drain shrimp. Add peanut butter and m.s.g. to meat. In wok, put sweet and sour sauce and salt. Steam vegetables until tender. Add meat; stir. You may need more sweet and sour sauce and peanut butter. Roll in egg roll skins. Seal with water. Deep fry until golden brown.
Pour 1/4 of the cheese mixture into each pie shell. Drizzle 1/4 caramel sauce on each. Sprinkle 1/4 coconut mixture on each. Repeat layers. Freeze 5 to 6 hours. Thaw 10 minutes before serving.
Cream shortening and sugar; add the molasses and well beaten egg. Add dry ingredients and beat until smooth. Roll into small balls (size of a walnut); dip or roll in granulated sugar and place 2 inches apart on greased baking sheet. Bake at 350° for about 10 minutes or until lightly browned on bottom.
Cook potatoes until tender. Cool and slice. Combine other ingredients and mix well. Makes 8 servings.
Brown pork chops or cutlets on both sides. Place meat in a baking pan and cover with tomato sauce. Sprinkle with cheese. Cover and bake 30 to 45 minutes in 325° oven.
Mix powdered sugar, cherry frosting, oleo, vanilla, condensed milk, cherries and food coloring until well blended. Roll into small balls (about walnut size) and freeze. Melt chocolate chips and paraffin and add peanuts in double boiler. Dip the cherry balls in it.
Mix all together. Before baking, sprinkle chocolate chips on top of cake. Bake in greased Bundt pan at 350° for 45 minutes.
Place prunes in saucepan. Cover with water; bring to boil, cover, reduce heat and simmer for 5 minutes. Drain, set aside. Combine cottage cheese, peanuts and orange rind, mixing well. Spoon mixture into a pastry bag with large tip, pipe into cavity of each cooled prune. Garnish with peanut halves by putting a little softened cream cheese on top of each filled prune to place peanut halves onto prunes.
Cut celery into strips. Spread peanut butter on it, then put raisins on it to make the ants. That's all.
In hot oil, using a large skillet, saute onions, garlic, carrot and celery until onion is golden, about 5 minutes. Add beef; cook, stirring until red color disappears. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano and basil. Simmer, uncovered, 1 1/2 hours. If desired, cool, cover and refrigerate until needed.
Mix together and use as filling for sandwiches. This makes a great sandwich filling for finger sandwiches.
Brown beef. Saute onions and garlic. Pour off grease. Mix everything together, adding seasonings to taste. Cook on medium heat for an hour. Stir often to prevent sticking to the pan.
Cut 22 cups raw sweet corn off cob. Put corn in large roaster. Pour in half and half. Cut butter into 1/2 cubes and stir in sugar. Salt and pepper to taste. Bake in 325° oven for 1 hour, stirring every 15 minutes. Ready to eat or cool in cold water and place in bags to freeze.
Put water in bowl. Sprinkle in yeast and stir. Add salt, sugar and flour. Mix and knead dough with hands. Roll and twist into pretzels. Place on greased cookie sheet and brush with beaten egg. Sprinkle with salt. Bake 12 to 15 minutes at 350°.
Mix all ingredients together. After mixing thoroughly, make into a loaf and place in a loaf pan. Bake in a 350° oven for one hour.
Melt margarine in frying pan and add brown sugar until it all melts. Take off heat. Add eggs, one at a time. Alternately add flour and eggs. Mix carefully in the vanilla and nuts. Do not beat. Put into well buttered pan and bake 40 minutes at 350°. Do not overbake.
Delicious and easy! Chill each separately, then mix when ready to serve. Makes 1 gallon.
Defrost sole. Cook spinach and drain well. Spread spinach and ham on fish. Roll and place in greased casserole dish. Drizzle with melted butter. Bake at 350° for 15 to 20 minutes.
Cream sugar and shortening. Add eggs. Add dry ingredients; mix well. Add apples, then bananas. Mix well again. Bake at 350° for 1 hour or until toothpick comes "quite" clean. Should be quite moist.
Prepare marinated rice. Set aside for 1 hour or until next day; bring to room temperature before serving.
Combine cornmeal, salt and soda; blend. Stir in shortening; add sour cream, corn and eggs and mix well. Add green chillies and cheese; stir. Pour in greased 9 x 13 inch pan and bake at 375° for 35 - 40 minutes.
Cut green beans into bite size. Boil about 1 quart of water for 5 minutes and take out. Put green beans in casserole and pour can of cream of mushroom soup. Put in oven or microwave for about 2 minutes.
Cut dates in pieces; cook with 1/2 cup sugar, water and nutmeats until thickened. Cool. Meanwhile, blend shortening with sugars. Add beaten eggs, vanilla and dry ingredients, which have been sifted together. Roll dough 1/2 to 1/4 inch thickness and spread with filling. Roll like jelly roll and store in refrigerator 4 hours. Slice and bake at 400° for 8 minutes.
Bring water to boil. Add salt and pasta. Cook for 8 minutes until al dente.
Soften the cheeses in bowl and mix well. Add Worcestershire sauce, nuts and olives. Put in refrigerator to stiffen. Scoop out onto waxed paper and shape into ball. Roll in more crushed nuts. Serve with crackers.
Cut hot dogs in 3 pieces. Cut bacon into 2 pieces. Wrap bacon around hot dogs and secure with toothpicks. Place in crock-pot and cook on high for 2 to 3 hours. Place brown sugar on top.
Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in 1 cup butter until mixture looks like meal. Mix yeast, egg yolks and milk until dough is smooth. Cover. Refrigerate at least 8 hours or overnight.
Cream sugar and cream cheese together. Add Cool Whip and put into pie crusts. Pour blueberries on top. Makes two pies.
Combine first 6 ingredients. Chill. When ready to serve, add ginger ale and stir well. Makes 4 1/2 quarts.
Combine graham cracker crumbs and melted butter. Press into 9-inch pie pan; set aside.
Preheat oven to 350°. Grease cookie sheets. Mix dry ingredients and set aside. Mix butter and sugar. Stir in corn syrup and eggs. Add dry ingredients. Mix, then add melted chocolate, vanilla and nuts. Drop by heaping teaspoonful onto greased sheets. Bake at 350° for 10 to 12 minutes.
Combine first 6 ingredients. Spoon into prepared pie crust; cover with top crust and brush with egg, if desired. Bake at 375° for 40 minutes; cool 10 minutes.
Make dough stiff enough to roll out. Cut and bake. When cool, frost. These are really good. They can be frosted with just powdered sugar icing.
Cook celery and onion with beef and sausage; drain off fat. In large bowl or pan, put croutettes and wet with hot water until soft, not soppy. Add meat mixture and stir until all thoroughly mixed. Stuff bird.
Cut chicken into small pieces. Combine oil, flour, salt and pepper. Mix well, then roll pieces of chicken in mixture. Place in baking dish. Bake at 350° for about 1 hour until chicken is done.
Dissolve Jell-O and sugar in hot water. Mix all ingredients, except 7-Ups. Just before serving, add 7-Ups.
Place half of bread cubes in a 9 x 12-inch dish. Add cream cheese cubes. Add remaining bread cubes. Combine beaten eggs, milk and maple syrup. Pour over bread. Refrigerate overnight. Bake at 375° for 45 minutes. Delicious!
Grate cheese; add to softened butter or oleo. Mix well. Add flour and pepper. Mix well. Add cereal and mix with hands. Roll into small balls. Place on ungreased cookie sheets. Press with fork. Bake at 325° for 15 minutes.
After seasoning chicken with salt and pepper, saute gently in butter until lightly browned and partly cooked. Place ham slices on bottom of large baking pan and put sauteed chicken breasts on top. Saute mushroom slices and add to chicken. Next add water chestnuts and the mixture of mushroom soup, grapes and wine. Cover casserole with foil and bake 45 minutes at 350°.
Cream shortening until fluffy. Add brown sugar gradually. Add eggs and vanilla, beating well. Sift flour with salt and soda and add to creamed mixture. Stir in rolled oats and coconut. Form into two 2-inch rolls and chill thoroughly. Cut in 1/4-inch slices and place on greased baking sheet. Bake in 350° oven for 10 to 12 minutes. Makes 5 to 6 dozen.
Layer bananas and cookies in pan, 9 x 12-inch. Cook other ingredients until thick. Spoon over bananas and cookies. Top with egg whites. Brown in oven on broil. Chill and serve. Serves 6 to 8.
Mix together and roll into approximately 65 balls. (Mixture should be stiff.) Refrigerate 1 hour.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine eggs, buttermilk and shortening. Add to dry ingredients, stirring just until moistened. Cover batter and store in refrigerator up to 6 weeks. Bake at 350° for 20 minutes. Yields 5 1/2 dozen.
Preheat oven to 350°. Mix potatoes, onion, sour cream, cheese and soup together well. Place in large casserole. Mix corn flakes and butter together and place on top of potato mixture. Bake 1 1/2 hours. Serves 10.
Sift dry ingredients in mixing bowl and make well in center. Combine egg and milk. Melt shortening, cool slightly and add to egg mixture. Add all at once to dry ingredients. Stir quickly only until dry ingredients are moistened. Drop batter from tablespoon into greased muffin pans. Fill 2/3 full. Bake in hot oven for 25 minutes. Makes 1 dozen.
Beat egg whites until soft peak forms, then add in cream of tartar and slowly add brown sugar, beating after each addition. Add vanilla and beat, then slowly fold in Rice Krispies with wooden spoon or plastic spatula. Spray cookie sheet and spoon by tablespoon leaving 1/2 inch space. Bake in a 250° oven 30 minutes. Turn off oven and leave in oven 30 minutes. Do not open oven at any time until completely finished.
Combine all ingredients. Pour into a greased 11 x 7-inch baking dish. Bake 50 minutes at 350°.
You take the bread and you put peanut butter on it, then put jelly on it, and swirl it around. And then you have a peanut butter and jelly sandwich. Enjoy!
Combine water and butter in a heavy saucepan, bring to a boil. Add flour, salt and peppers. Cook, beating with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat, cool 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in cheese, bacon and green onions.
Cut meat into small pieces. Cut vegetables into small pieces. Place oil in frying pan; heat to medium-high. Brown meat. Add carrots, celery and green pepper. Cook 5 minutes. Add garlic and cinnamon. Add mushrooms and soy sauce. Cook until mushrooms are tender. Add snow peas. Cook until hot. Serve over white rice.
Scald 3/4 cup of the half and half in double boiler. Add remaining milk to beaten egg yolks in a small bowl. Mix dry ingredients. Stir egg mixture into scalded milk. Whisk and add dry ingredients carefully, whisking into scalded mix. Cook until thick. Remove from fire. Heat vinegar and whisk into cooked mixture. May be stored in refrigerator for up to 2 weeks.
Cover ingredients in pan. Boil, reduce heat and simmer until beans are tender. After 1 hour, meatballs may be added, if desired.
Melt oleo. Sprinkle crumbs evenly. Pour milk evenly over crumbs. Top with chips. Press down firmly. Bake in a 13 x 9-inch pan in a 350° oven for 25 to 30 minutes or until slightly brown. Cool. Cut into bars. Makes 24 to 36 bars.
Place tomatoes cut sides upon baking sheet. Combine remaining ingredients; sprinkle over tomato halves. Bake in a preheated 375° oven about 12 minutes or until crumbs are golden.
Beat eggs in mixing bowl. Add oil, sugar and vanilla. Mix well. Add zucchini. Sift together flour, salt, soda and baking powder. Add to oil mixture and blend lightly.
Beat together the peanut butter, brown sugar, egg and baking soda until the mixture is smooth and well blended. Stir in chocolate chips. Drop the dough by slightly rounded teaspoonfuls onto ungreased baking sheet, spacing the mounds about 2-inches apart. Bake one pan at a time in a 350° oven until the cookies are puffed and slightly golden, but still soft to the touch (about 10 minutes). Let cookies cool on the baking sheet for about 5 minutes. Transfer cookies to a wire rack; let cool completely.
In a bowl combine all marinade ingredients and mix well. Add chicken cubes and turn to coat. Cover and refrigerate for at least 2 hours, preferably overnight. After chicken has marinated, grill chicken over hot coals, turning often, until chicken is tender. Serve over rice.
Wash spinach and dry. Hard-boil eggs; fry the bacon until crispy and cool. Chop white parts of eggs and set aside. In a shaker jar, mix vinegar, oil, brown sugar, salt and pepper. Shake well. Pour over spinach, torn in bite size pieces. Toss. Sprinkle on egg whites and bacon. Serve.
Place the potatoes in a baking dish; top with onions, then top with pork chops. Cover with foil. Bake at 350° for 1 hour. Remove foil and bake 20 minutes.
Mix 2 cups of the cookie crumbs, 1/4 cup of sugar and margarine in a 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate. Beat cream cheese and remaining 1/4 cup of sugar in bowl until smooth. Stir in 1/2 of the whipped topping. Spread over crust. Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/2 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining whipped topping over gelatin. Sprinkle with remaining cookie crumbs. Decorate as a graveyard, if desired. Makes 15 to 18 servings.
Beat egg whites until stiff but not dry. Gradually beat in sugar until blended good. Spread meringue over pie. Be sure to put over crust, sealing filling in. Bake at 425° for 4 to 5 minutes or until light brown.
Heat oven to 350°. Cook noodles as directed on package. Drain. Return noodles to pan, stir in tuna, sour cream, milk, salt and pepper. Pour into ungreased 2-quart casserole. Sprinkle Cheddar cheese on top. Mix bread crumbs, Parmesan cheese and butter. Sprinkle over casserole. Bake, uncovered, 35 to 40 minutes or until bubbly.
Cut corn off the cob. Set aside. In saucepan, saute onions and celery in butter. Add potatoes, water, chicken bouillon and corn. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Combine flour and milk until smooth. Gradually stir into soup. Bring to boil, cook and stir until thicken. Salt /Pepper to taste.
Carrots, pineapple and raisins team up for nutritious, homemade goodness.
Butter lightly the bottom and sides of sheet cake pan. Pour in pineapple, cherry pie filling, cake mix, brown sugar, nuts and butter. Do not mix. Bake in a 350° oven for 45 minutes.
Preheat oven to 375°. Combine the corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken in milk, then roll in the corn meal mixture. Place in a greased 13 x 9 x 2 inch baking pan. Drizzle with butter. Bake uncovered for 50 to 55 minutes or until juices run clear.
Combine all dry ingredients. Add eggs and remainder of ingredients. Pour into two (2) loaf pans. Bake at 350° for 40 to 45 minutes.
Mix together. Bring to simmer. Simmer for about 1 hour. Serve with cheese sprinkled on top. Can use Cheddar and Monterey Jack. Yields 12 cups.
Boil mirlitons (whole) until tender. Cut in halves lengthwise. Gently scoop the pulp out of shells. Put the shells in a baking pan or dish.
Cream shortening, sugar and cocoa. Beat in the eggs. Blend the flour, soda and salt and add to the shortening mixture alternately with the applesauce. Add 1/2 cup nuts. Pour batter into a jelly roll pan. Before baking, sprinkle chocolate chips and 1/2 cup nuts over the mixture. Bake in a 350° oven for about 40 minutes.