HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together. Stir in vanilla and rum extract. Stir in flour, nutmeg, cherries and nuts. Chill dough. Shape dough into rolls 1 inch in diameter. Roll in coconut. Wrap in waxed paper and chill. (Dough may be frozen at this stage and held until needed.) Slice cookies 1/4 inch thick. Place on ungreased cookie sheets. Bake in preheated oven at 375° for 5 to 7 minutes or until edges are golden. Makes 14 dozen cookies.
In medium size mixing bowl, mix eggs and cornmeal. Add corn, milk, margarine, baking soda and salt; mix well. Pour 1/2 the corn mixture into greased 2-quart casserole dish. Sprinkle with 1 cup cheese and chiles. Add remaining corn mixture and sprinkle with remaining cheese.
Melt butter over medium heat in 3-quart saucepan. Add onion; cook, stirring often, 2 minutes or until tender. Whisk in soup, milk, hot sauce and half of cheese, stirring just until cheese melts. Stir in macaroni; pour into a lightly greased 9-inch square baking dish. Top with remaining cheese. Bake at 375° for 30 to 45 minutes or until golden and bubbly.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg yolk with fork in ungreased rectangular pan (13 x 9 x 2-inches). Stir in baking mix, nuts and chips.
Mix well. Make into a ball. Roll in chopped nuts and dried beef, chopped. Cool and let set awhile.
Heat oven to 350°. Lightly grease 9-inch pie plate. Beat eggs; add sugar, butter and vanilla. Stir together flour, cocoa and salt; add to butter mixture. Add chocolate chips. Add walnuts; pour into pie plate. Bake 30 minutes or until set; cool. Serve with whipped cream. Delicious with ice cream also. Makes 6 to 8 servings.
Mix in a 2-quart casserole dish. Bake for 2 hours at 350°.
Stand biscuits on their side in Bundt pan. Pour melted butter over top and bake at 400° for 12 to 15 minutes.
Heat oven to 400°. Mix butter, sugar, egg yolks and flavoring thoroughly. Measure flour and work into mix slowly. Force dough through cookie press onto ungreased baking sheet in desired shapes. Bake 7 to 10 minutes or until set, but not brown. Yields 6 dozen.
Beat all ingredients for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350° with rack in center position. Roll chilled dough into walnut size balls and place 2-inches apart. Bake until the tops are dry 12 to 15 minutes. Cool on wire racks. Makes 3 dozen cookies.
Cook pineapple in juice with sugar until thickened on a slow fire; set aside to cool. Sift flour and salt in mixing bowl. Cut shortening in with pastry blender or 2 knives until mixture is in pieces about the size of peas. Add ice water a little at a time and toss mixture with a fork until flour is dampened. Chill for 1/2 hour. Roll out dough; cut pieces into squares. Place pineapple mixture in center (about a tablespoon). Fold ends to form triangle. Brush with melted margarine or beaten egg yolk and bake for 1/2 to 3/4 hour at 350° in preheated oven.
In large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly. Beat in sugar. Add eggs, one at a time. Add vanilla. Mix flour, baking powder and salt. Stir into mixture. Fold in nuts. Chill for 30 minutes. Shape dough into 1-inch balls. Roll in sugar. Put on ungreased baking sheet. Bake at 300° for 18 to 20 minutes. Cool, then eat. Awe so good!
Tear off enough foil to completely cover meat and vegetables. Place meat in center of foil on cookie sheet. Spread onion soup mix on top. Place chunks of pared carrots and potatoes on meat. Dot with butter. Seal foil around entire thing to hold in meat juices. Bake at 350° for 1 1/2 hours until vegetables are soft. The meat juices may be used to make a delicious gravy. Serves 4.
Step 1: Cook beef, pork, onion and garlic in large sauce pan. Drain off all fat. Add tomatoes, and break them up with a fork. Stir in tomato sauce, 2 Tbsp. parsley flakes, sugar, 1 tsp. salt and basil. Heat to boil, stirring occasionally. Reduce heat; simmer uncovered for 1 hour or until mixture is the consistency of spaghetti sauce. Reserve at least 1/2 cup of meat sauce mixture for finally topping.
Scrub and peel as many potatoes as you wish to serve (one per person). Melt oleo or shortening or pour oil in skillet. Chop up onion and brown a bit. Slice potatoes and brown them a bit. Cover with water, salt and pepper. Cover skillet with lid and simmer; stirring occasionally. Great for camping; a good compliment to those fish you caught.
Place softened cream cheese in medium mixing bowl. Chop green onions (use whole onion, green and all). Cut dried beef into small pieces and add broth to cream cheese. Add Accent and mix all well. Roll into ball and ground pecans or walnuts (nuts are optional). Keep chilled until serving time. Serve with assorted crackers.
Mix and pat in pan (9 x 13-inch). Bake at 400° 15 minutes or until brown.
In a small pie plate, mix sesame seed with cornstarch and cayenne pepper. Dredge shark steaks in this mixture. Set steaks aside and reserve 1 tablespoon of sesame-cornstarch mixture. Heat the oil over medium-high heat in a large non-stick skillet. Brown the steaks in the hot oil on both sides. Remove from pan and reserve. Add the onion to the oil in the pan, lower heat to medium-low and cook until onion browns lightly, about 5 minutes. Add ginger and garlic; cook another minute. Add orange juice and soy sauce. Heat to a simmer. Return the shark steaks to the pan, cover and simmer for 8 minutes. While shark is cooking, mix 1 tablespoon of remaining sesame-cornstarch mixture with the water. When shark is cooked, remove to a warm plate and heat the sauce in the pan to a boil. Stir in the cornstarch mixture and stir until sauce thickens, about 10 seconds. Remove from heat, stir in sherry, sesame oil, salt and pepper. Pour over fish. Makes 4 servings.
Combine all ingredients in a 9 x 13-inch baking pan. Cover with foil. Bake at 250° for 4 hours.
Melt butter in a 9	x 13-inch pan. Stir remaining ingredients together to make a soft dough.	Gently smooth dough into a ball on a floured surface. Knead 5 times. Roll dough into a rectangle, 10 x 6-inches. Cut lengthwise in half;	cut each half into 12 sticks,	about 3/4 inch wide. Roll each in butter in pan. Bake in a 425° oven for 15 minutes. Serve hot. Yield: 24 sticks.
In large mixing bowl combine Eagle Brand and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mix into 2 1/2-quart round glass bowl. Top with wafers and bananas. End with pudding mix. Chill thoroughly. Makes 8 to 10 servings.
Preheat oven to 375°. Mix noodles, soup, milk and poultry seasoning. Mix cream cheese and cottage cheese. Heat; add olives, onion, green pepper and parsley. In a 11 1/2 x 7 1/2-inch baking pan layer noodles, cheese, turkey and sauce. Sprinkle top with bread crumbs. Bake at 375° for 30 minutes.
Deep fry wings at 400° for 12 minutes or bake at 425° for 1 hour. Turn halfway.
Add onion soup or onion and parsley to juice; stir. Mix seasonings together; add and stir well. Mix liquids together; add and stir well. Add cucumbers, tomatoes and red pepper. Stir and chill at least 4 hours or best overnight. Serves 8. Will keep several days.
Spread cream cheese on bottom of microwavable pan. Pour chili over cheese, then sprinkle cheese mixture over chili. Microwave for 7 minutes. Serve with tortilla chips.
Melt butter; stir in graham cracker crumbs. Pack crumb mixture evenly in bottom of ungreased 13 x 9-inch pan. Layer in order as listed. Bake at 350° for 30 minutes.
Cream butter, sugar, flour and cheese. Place apples in buttered dish. Put cheese mixture over apples. Make holes in mixture. Pour in milk. Bake at 350° for 30 minutes.
Mix together and let soak for 2 hours at room temperature. Drain well. Dissolve sugar in vinegar and add to cucumbers. Put in containers and freeze for 4 days!
Boil water and add orange jello. Dissolve. Add cup of cold juice. Refrigerate until it begins to thicken. Then add oranges, bananas and cottage cheese.
To make the bread: Combine 1 cup of starter, oil, eggs and vanilla in a bowl; mix well. Combine dry ingredients; stir into starter mixture just until combined. Fold in chocolate chips and nuts. Spoon into two well greased 9 x 4 x 2-inch baking pans. Bake at 350° for 45 to 50 minutes or until breads test done. Cool in pans for 10 minutes before removing to a wire rack. Dust with confectioners sugar.
Combine vegetable oil, eggs, sugar and flour. Mix well and then add zucchini, vanilla, cinnamon and walnuts. Pour in greased and floured loaf pan. Bake at 350° about 1 hour.
Soak lentils or beans overnight. Wash lentils or beans and throw out any bad ones. Cover lentils in about 2 1/2 quarts of water, add bouillon cubes and bring to a boil and simmer until they are tender. Saute celery, onion, and garlic. Add sauteed mixture and bay leaves to lentils and simmer until all ingredients are tender. Add lemon pepper seasoning to taste. You can also add other seasoning.
Beat hot milk, cheese, butter and seasonings into hot, mashed potatoes. Beat egg yolks until thin and lemon-colored and add to potato mixture. Beat egg whites until stiff and fold into potato mixture. Put into buttered baking dish. Bake at 400° for 15 to 20 minutes or until puffed and golden brown.
Spread sugar in pan and cover with enough water to dissolve sugar, stirring constantly. Add paraffin. Continue to stir and cook until mixture ropes from spoon. Add peanuts and cook until peanuts are parched (peanuts will crack or pop when starting to parch). Remove from fire and stir in soda (makes mixture foam). Quickly spread mixture very thin on greased pan. Keep mixture loosened from pan with spatula until it is cold. When cold, break candy into small pieces. This makes a large quantity.
Combine ground beef and onion in skillet; cook until meat is lightly brown. Drain; add salt and pepper. Stir in catsup and tomato sauce. Pour into casserole dish and top with cheese. Place biscuits on top of cheese. Bake at 350° for 30 minutes.
Mix sugar, salt and flour together. Separate egg yolks and whites (reserved for top). Mix 1 cup milk and 3 egg yolks together. Mix with dry ingredients. Add rest of milk. Cook on top of stove in a good heavy saucepan, stirring constantly so it won't stick or scorch. When gets thick, remove from stove. Add butter, vanilla and coconut. Pour into 9 1/2-inch cooked pie crust. Beat egg whites with 1/4 teaspoon cream of tartar until stiff. Add 3 tablespoons sugar gradually while beating for 1 minute longer. Spread on top of pie and sprinkle coconut on top. Bake in a 350° oven for 20 minutes.
Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/2-inch shell. Parboil shells 5 minutes; drain. Reserve. Chop the pulp and saute chopped eggplant, mushrooms and onions in butter or margarine over medium heat for 10 minutes, stirring occasionally. Mix in salt, pepper and shrimp. Pile into eggplant shells. Sprinkle with bread crumbs and cheese. Bake in 375° oven 25 minutes. Makes 4 servings.
Brown beef or turkey; drain fat. Stir in Seasoning, tomato sauce or whole tomatoes and kidney beans. Bring to a boil, cover and simmer 10 minutes. Serves 4.
Preheat oven to 375°. Grease 2 baking sheets. Cook broccoli according to package directions; drain well.
Place all ingredients in large pot, except for spinach or green beans. Cook over moderate heat, stirring occasionally, for 50 minutes, or until lentils and barley are tender. Add spinach or green beans; cook for another 10 minutes. More water can be added if the consistency is too thick.
Mix all ingredients well. Cover and place in refrigerator. Knead every day for 4 days. Shape into loaves. Place on cookie sheet. Bake at 150° for 9 hours.
Melt 1 1/2 pounds of white bark in oven at the lowest temperature. Remove from oven and add 1 cup of peanut butter. Add 2 cups of dry salted peanuts, also 2 cups of mini marshmallows and 3 cups of Rice Krispies. Mix and put into a 9 x 12-inch pan. When set, cut in small squares.
Chop in large bowl the lettuce, broccoli, cauliflower, radishes, green peppers, onions, frozen peas and Cheddar cheese. Sprinkle top of cheese with garlic powder. Cover top of bowl with mayo. Cover bowl and let set overnight or all day in refrigerator. Before serving, toss.
Grease 2-quart casserole dish. Mix all ingredients together and pour into casserole. Bake at 350° for 1 hour or until done.
Mix ingredients. Pour into unbaked pie shell. Bake at 450° for 15 minutes, then lower heat to 350° and bake 30 to 35 minutes.
Melt margarine in small saucepan over low heat. Add cream cheese and stir until melted. Remove from heat. Combine cheese mixture with remaining ingredients in 2-quart baking dish. Add jalapeno peppers, if desired. Bake, uncovered, for 35 minutes at 350°.
In a saucepan, melt 3 tablespoons butter. Add and blend in flour. Slowly stir in hot milk that has dissolved bouillon cube in it. Add seasonings and Tabasco. Wash mushrooms and dry on paper towels. Saute mushrooms in 2 tablespoons butter over medium heat for 5 to 7 minutes. Cool. Chop mushrooms and add to hot cream sauce. Allow mixture to cool. Spread on bread slices, roll and secure with a toothpick. Brush rolls with remaining 1 tablespoon melted butter; refrigerate. Place on greased cookie sheet when ready to serve and toast at 350° for about 20 minutes or until nicely browned. May be completely prepared baked and frozen; just reheat to serve.
In a bowl, combine pineapple, pie filling and milk; fold in the whipped topping. Spread into a 13 x 9 x 2-inch baking dish that has been sprayed with nonstick cooking spray. Cover and freeze until firm. Garnish with cherries and whipped topping, if desired. Yield: 12 to 16 servings.
Fry bacon; set aside to cool. In bacon grease, mix vinegar, sugar and water. Add flour to thicken. Crumble bacon and add to beans and mushrooms. Pour sauce over bean mixture. Add onion rings for topping. Bake for 25 minutes at 350°.
Mix first three ingredients together (sprinkle jello in dry). Fold in Cool Whip. Refrigerate until ready to serve.
Cook chicken. Remove skin and bones. Cook broccoli; drain well. Mix soup, sour cream, mayonnaise, grated cheese, lemon juice and seasonings. Arrange broccoli in bottom of a 9 x 13-inch casserole. Sprinkle generously with Parmesan cheese. Spread pieces of chicken over broccoli. Sprinkle again with Parmesan cheese. Pour sauce over all. Sprinkle with Parmesan cheese generously again and with paprika. Dot with butter. Bake 30 to 40 minutes at 350°.
Bake pie shell and cool it. In small pan, mix sugar, cornstarch	and water. Cook until thick and clear. Remove from heat and stir in lemon or peach jello until dissolved. Let this cool. Slice fresh peaches and fill pie crust. Pour the cooled filling over the peaches and refrigerate.	Serve with whipped cream or ice cream.
Cut bacon into halves lengthwise. Wrap bacon barber pole fashion around breadsticks.
Shape meat in form of a t-bone and spread shortening over meat. Broil 7 minutes. Turn. Cover other side with shortening and broil 7 minutes more.
Layer the vegetables as listed. Spread mayonnaise over the layers. Top with bacon bits and cheese.
Cook potatoes and drain. In same pot, add butter and begin to mash potatoes with an electric mixer. Add remaining ingredients, except for 1/4 cup of cheese, and continue to beat until smooth. Turn into a greased casserole, top with remaining cheese, cover and bake at 350° for 45 minutes or until bubbly.
Add olive oil, vinegar, mustard and horseradish to mayonnaise. Mix thoroughly. Slowly add tomato catsup until mixture is consistency of mayonnaise before ingredients were added. Stir in chopped vegetables and salt and hot pepper sauce. Serve over boiled shrimp or crabs, raw oysters and also over wedges of iceberg lettuce.
Mix all ingredients except for butter. Roll out and form into biscuits shape. Dip in butter. Bake at 425 degrees for 10 to 12 minutes.
Boil chicken in water and skim off the foam. Add boullion cubes. When chicken is cooked, remove, cool and shred meat. Brown pine nuts in butter till golden brown. Remove nuts and then brown onions. Wash rice and put into broth. Cover and let rice cook. When rice is nearly done, add chicken, onions, pine nuts and seasoning.
Blend in milk until soupy. Cook until warm. Serve over biscuits. Can add vegetables, if you desire.
Boil ham in water until very tender. Remove from broth. Add enough water to make 2 quarts and bring to a boil. Add dumplings. Cook, uncovered, for 10 minutes. Add diced ham, eggs, salt and pepper. Warms you up on a cold night.
Dissolve jello in boiling pineapple juice. Add lemon juice and set aside until partly set.
Combine all ingredients in a large bowl. Mix well. Store in an airtight container. Yield: 6 qts.
Butter a large cookie sheet. Cook the first 4 ingredients at high temperature until boiling. Add peanuts. Boil until syrup begins to turn brown (about 7 minutes). Add soda; stir only until soda dissolves. Pour onto buttered cookie sheet. Do not spread. Allow brittle to spread by itself. After it cools, break into small pieces.
Boil coffee, water and sugar 20 minutes. Cool. Add vanilla and vodka.
In a bowl, mix together the peanut butter, butter and powdered sugar. Add the Cocoa Krispies. Press into little logs. Roll into ground nuts. Drizzle chocolate over the top. Let set until chocolate is firm.
Mix sugar and flour and add eggs one at a time. In microwave, melt margarine and semi-sweet chocolate. Blend into sugar and flour mixture. Add pecans. Bake in silver muffin cups in muffin pans 25 minutes at 325° to 350°.
Place meat between sheets of plastic wrap. With the flat side of a wooden mallet, pound out to a 5 or 6-inch diameter. Place 1 slice each of ham and cheese on the bottom half of each piece of chicken. Fold (or roll) completely enveloping filling. Press edges together to seal. Again cover with a plastic wrap and pound with your hands to remove air bubbles. Sprinkle cornstarch over a piece of plastic wrap and lightly cover meat on both sides.
In a large skillet, heat oil and brown chicken; drain. Add peas and carrots, soup mix and parsley blended with water. Simmer, covered, 45 minutes or until chicken is tender. Makes about 4 servings.
Rinse broccoli in several changes of cool water. Trim hard fiber parts and discard. Chop stems and florets into bite-sized pieces. Set aside. Make dressing by combining salad dressing, vinegar, sugar, onion and raisins. Refrigerate overnight, if possible. At serving, drizzle dressing over broccoli and add sunflower seeds and bacon bits. Toss lightly and serve immediately. Chicken may be added for a heartier salad.
Brown ground meat in skillet. Pour into colander and rinse well. Put into crock-pot. Add remaining ingredients and stir thoroughly. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
Line a pie plate with cream cheese. Dice pepper and onion and sprinkle over cream cheese. Pour salsa over all of it. Blend the Longhorn cheese in blender and put over mixture. Bake at 425° for about 10 minutes or until cheese is melted. Serve with tortilla chips.
Mix ingredients and bake at 325° for 45 minutes. Cover pan with foil as soon as taken from oven to keep moist.
Prepare and bake corn bread mix according to package directions. Cool, then crumble into large mixing bowl. Add the chopped vegetables. Add Miracle Whip and mustard. Sprinkle with paprika.
Mix together all but one egg. Put dough on cookie sheet in long strip; brush with beaten egg. Bake 12 minutes at 350°. Yummy.
Mix flour, margarine and walnuts. Spread in a 9 x 13-inch glass baking dish, greased with margarine. Bake 25 minutes at 350°; cool.
Cut rabbit into serving size pieces and cook in salted water until tender. Place in a baking pan. Mix sour cream, flour, salt, a dash of white pepper and garlic powder. Pour this over rabbit. Bake at 350° until golden brown.
Mix together frozen hash browns, soup, cream cheese, sour cream and onion. Grease lasagna size pan and put mixture in pan. Top with Cheddar cheese, then stuffing. Drizzle with melted butter. Bake at 350° for 1 hour.
Fry onions and hamburg. Add celery, soup and green pepper. Simmer 1 hour. Add mushrooms. Serve over noodles.
Brown bacon crispy; set aside. Saute onions, bell pepper and celery in bacon grease. Drain after sauteed. Add Ro-Tel and stewed tomatoes and sausage to mixture. Cook on medium heat 45 minutes. Turn heat down; add cooked rice and stir thoroughly.
Mix egg whites, salt and water. Beat until stiff Stir in pecans and mix well. Put in sugar and cinnamon and mix well. Put in greased pan. Cook for about 10 minutes at 350°. Turn out on foil and let cool.
Bake cake according to box in a 9 x 13-inch pan. When cool, put on cake server or plate. Sprinkle with powdered sugar. Spread a small amount of whipped cream on cake. Spread full can of pie filling on cake. Dot with whipped cream. Refrigerate cake.
Saute sausage in olive oil until golden. Drain off excess oil and add sliced bell pepper and onion. Cook 10 minutes on medium heat. Add chicken and white wine. Cook on high until done, 10 to 15 minutes. Add salt and pepper to taste. Serves 2 to 4 people. Serve alone or over rice or pasta.
Drain fruit and mix together. Add marshmallows. Beat Dream Whip according to package. Mix salad dressing and cream cheese together and add to fruit. Fold in Dream Whip. Place cherries and nuts on top. Chill before serving.
In mixing bowl, combine cream cheese and butter, beating until well blended. Stir in flour and salt, mixing well. Form into a ball. Cover and chill for 30 minutes. Using about 1 tablespoon dough, press into a 2 1/2-inch tart pan. Keep dough as even in thickness as possible. Trim or shape top evenly. Repeat with remaining dough. Spoon about 1 tablespoon preserves into each tart shell. Sprinkle with nuts. Bake at 400° for 12 to 15 minutes until golden crust.
Grease and flour 9 x 13-inch pan. Mix cake mix, 1 egg and oleo together. Press into bottom of the pan. Mix cream cheese, 3 eggs and sugar together. Spread over cake mixture in the pan. Sprinkle chopped pecans over the top. Bake 50 minutes at 350°. Cut when cool. Makes 48 (1-inch) square bars.
Pour the orange juice and rind over the 3 kinds of cereal. Pour 1 cup of boiling water over this. Do not stir. Let stand until lukewarm.
Cream milk, butter and sugar together. Sprinkle with sugar before baking. Bake at 425° for 20 minutes.
Mix sugar and meal. Add milk. Add butter, eggs and vanilla and pour into pie shells. Bake at 300° until done in center.
Cream butter and oil with sugar until fluffy. Beat in eggs. Combine flour, baking powder, soda and salt; add to butter mixture. Add sour cream alternately with flour mixture until mixed. Fold in lemon rind and blueberries. Spread in buttered 13 x 9-inch pan.
Mix these four together by shaking in a quart jar and then add to this, 5 pounds white cornmeal. Mix well! The mixture should be barely damp. Sprinkle 1 to 2 tablespoons of mixture on top of each mound. Must be used within 3 weeks. Keep in tightly covered container. You may want to cut the recipe in half.
Cream the margarine. Slowly stir in sugar, beating well. Beat in egg yolks one at a time. Stir in flavoring and flour. Working with wooden spoon, work to make smooth dough balls (1/2-inch balls) and place 2 inches apart on ungreased pan. Bake at 375° for 10 minutes.
Melt butter in greased loaf pan or casserole. Sprinkle with brown sugar. Stud pineapple with cloves and arrange over the sugar. Combine ham and remaining ingredients. Pack into pan or casserole on top of pineapple wedges. Bake, covered, at 375° for 30 minutes. Turn out upside-down on a hot platter. Serves 6 to 8.
Mash anchovies to a paste. Whisk in garlic, lemon juice and mustard until combined. Whisk in vinegar.
Mix all ingredients and place in a casserole dish. Sprinkle cheese on top. Bake in a preheated oven (350°) until cheese is melted.
Mix sugar, salt and spices in bowl. Spread 1/4 of this mixture into shallow 10 x 15-inch baking dish. Dip pecans into egg and butter mixture and then into spice mixture. Place into pan; sprinkle rest of spice mixture over nuts in pan. Bake for 15 to 20 minutes at 300° or until nuts are light brown. Stir to separate. Cool and store in tightly closed container.