HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter, sugar and vanilla. Add flour and pecans. Mix all together. Shape into 1 1/2-inch rolls. Bake at 350° for 30 minutes. Roll in powdered sugar.
Cream butter and sugar. Add vanilla; blend in flour. Add potato chips. Drop dough by teaspoon onto ungreased cookie sheet. Flatten with fork dipped in water. Bake at 350° for 15 minutes. Remove; cool slightly and sprinkle with powdered sugar.
Hold lettuce, core end down, and tap core on countertop; twist and remove core. Rinse lettuce and drain. Set aside. Combine cream cheese, Bleu cheese, milk, dry mustard, red pepper, salt and pepper. Spoon into cavity of lettuce. Wrap in plastic wrap. Refrigerate 8 hours. Cut into 6 wedges and serve with Italian dressing. Garnish with parsley, if desired.
Pour the milk into a double boiler. In a separate dish, melt oleo (this can be done in a microwave), then add cornstarch and flour, and mix well. Stir this mixture into hot milk and add cheese. Stir often, and cook until sauce is thickened. (More or less cheese may be added, depending on desired thickness.)
In large Dutch oven, sear meat on all sides over high heat. Reduce heat. Add water to cover meat. Add onion and garlic. Bring to a boil, then lower heat and simmer, covered, for 2 hours. Remove meat and reserve pan juices.
Mix ingredients together. Pour into buttered baking dish. Bake with a pan of water beneath dish at 350° for 45 minutes or until knife comes out clean. Good with ice cream on top, or Orange Sauce.
Heat oven to 375°. Grease cookie sheet. Measure 3/4 cup frosting. (You'll use the remainder later to frost cookies.) Mix baking mix, egg and 3/4 cup frosting in bowl. (The dough will be stiff.) Drop dough by teaspoon, about 2-inches apart on the cookie sheet. Bake 10 to 12 minutes or until almost no impression remains with touched lightly. Cool on wire rack, then ice with remaining frosting.
Mix all ingredients. Put in ungreased muffin pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease a 10-inch pie plate. Put all ingredients into a blender; blend until no streaks remain. Pour batter into the prepared pie plate and bake 30 to 35 minutes. Turn off oven heat and allow pie to remain in oven for 1 hour before removing; chill. Serve plain or with your favorite fruit topping. Yields 8 to 10 servings.
Place the stew in a large pot. Add potatoes (cut potatoes in halves or thirds). Heat through. Prepare Minute rice per package instructions for 2, 4 or 6 servings. Serve stew on bed of rice.
Brown ground beef and sausage. Drain. Heat cheese slowly. (Use microwave, slow cooker or double boiler.) Add ground beef and sausage. When cheese gets creamy, add Ro-Tel tomatoes and chilies. Heat slowly. Stir well. Try with deli nacho chips.
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix. Add lemon extract and orange extract. Pour into prepared layer pans. Bake as directed. Frost with Chocolate Butter Icing.
In heavy saucepan, melt butter. Add pecans and heat till lightly toasted and butter lightly browned. Stir in sugar, cream and syrup. Cook gently till sugar is completely dissolved. Do not over cook. Makes 2 cups.
Mix the corn meal, flour, baking powder, baking soda and salt together. Add the beaten egg whites and buttermilk. Pour into a prepared 8-inch square pan. Bake in preheated 400° oven for 35 to 40 minutes until the top is golden and toothpick comes out clean. Serve warm.
Cook rice according to directions on box. Add soup, green pepper, Worcestershire sauce, lemon, mustard and cheese. Add canned or sauteed mushrooms. Mix together. Add shrimp and cook for 20 to 30 minutes at 350°. Serves 4 to 6 people.
Sprinkle sugar on blueberries; set aside. Combine condensed milk and lemon juice, stirring until smooth. Combine whipped topping, pecans, and blueberries, fold into milk mixture, stirring until smooth. Spoon into graham cracker crust. Cover and freeze until firm. Yields 1 9-inch pie.
Heat oven to 425°. Heat margarine in 2-quart saucepan over low heat until melted. Mix in 1/3 cup baking mix, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in 1 1/2 cups water, milk and chicken bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Heat through. Keep over warm heat while making crust.
Place sherbet in punch bowl; pour Hi-C carefully over the sherbet, then add 1 liter of ginger ale or as much as is needed to fill the punch bowl. You may add Hi-C and ginger ale to punch bowl as long as sherbet lasts.
Combine cranberry juice, water, sugar, cinnamon stick, whole cloves and lemon peel in saucepan. Bring to boil. Stir until sugar dissolves. Simmer 15 minutes. Add Port wine and lemon juice; heat gently. Do not boil. Sprinkle nutmeg over top of each serving. Makes 28 (3 ounce) servings.
Slice and boil carrots. Combine the rest and pour over carrots. Refrigerate overnight.
Beat thoroughly with a rotary beater. Stir in 1 cup of broken nuts, if desired. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Mix rice, sherry, cream of celery soup and mushroom soup. On bottom of 13 x 9 x 2-inch pan, lay 6 chicken breasts on top with mixture and sprinkle over it 1 package dry onion soup mix. Cover with foil and bake 2 hours at 350°.
Put the butter in the microwave and cook until softened. Crumble the butter and brown sugar together in a bowl.
Place crushed Doritos in bottom of casserole dish. Place chicken over Doritos. Mix soups and tomatoes together and pour over chicken. Spread cheese over top and sprinkle onions over all. Bake at 350° for 40 minutes.
Preheat oven to 375°. Sift cocoa with cake flour mixture (red "B" packet). Prepare. Bake and cool cake as directed on package. Makes 12 to 16 servings.
Over low heat, melt butter. Add flour and stir for 1 minute. Quickly add all spices. Mix well. Add milk and cheese. Simmer slowly for about 20 minutes or until as thick as you like.
Cook vegetables until tender-crisp. Combine milk and soup and fold in vegetables in a casserole. Prepare stuffing as directed and place on top of vegetables. Bake 20 to 30 minutes at 350° (until bubbling well).
Bake potatoes until tender. Remove insides and discard skins. Mash hot potatoes in a ricer into a large bowl. Let cool slightly. Add egg yolk, salt and flour. Mix well. Put mixture on a working surface or wooden board and knead into a ball. Mixture should be soft, pliable and slightly sticky. If too sticky, add more flour. Lightly flour the working surface and break dough into small egg size pieces and roll into ropes, about 1-inch thick and cut into 1-inch pieces. Hold a fork with tines down and press the dumpling quickly up along the tines. Fill large saucepan with salted water; bring water to a boil. Add 1 tablespoon oil. Carefully put gnocchi into pan. Remove with slotted spoon when they come to surface. Place in warm dish and serve with your favorite sauce.
Cream together first six ingredients. Blend in flour. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on cookie sheet. Dip a fork in flour and press across top of each cookie. Repeat in opposite direction. Bake in a 350° oven for 12 minutes or until cookies are brown.
Slice the venison into thin strips. Coat the strips in flour mixed with salt and pepper. In a large skillet, brown the strips in as much butter as needed. Remove and set aside. In the same skillet, saute the onions, sliced mushrooms and minced garlic in the butter. Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth. Bring this mixture to a boil, then simmer for 5 minutes. Over low heat, add the wine, sour cream and dill. Put the venison strips in and heat thoroughly. Prepare egg noodles as directed on package. Serve over noodles.
Heat oven to 350°. Grease bottom and sides of a 2 1/2-quart baking dish with a portion of the butter. Mix in blender at high speed all ingredients except pineapple and bread. Fold in pineapple and bread by hand. Pour into baking dish. Bake 45 minutes to 1 hour (or until inserted knife comes out clean). May be served hot or cooled as a side dish or as a dessert similar to bread pudding. Serves approximately 6.
Combine caramels and 1/2 cup milk in double boiler. Stir over medium heat until melted. Keep warm. Combine cake mix, butter and 1/3 cup canned milk. Beat at medium speed for 2 minutes. Spread half of batter in greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Cool 2 minutes and spread caramel mix carefully over baked layer. Sprinkle caramel layer with chips. Stir nuts into remaining batter. Drop by spoonfuls over caramel mixture. Bake at 350° for 20 to 25 minutes.
Brush flank steak with soy sauce, salt, pepper and thyme. Marinate 1 hour. Brush again. Grill over fire for 4 to 5 minutes each side for rare. (May use oven instead of grill.) Combine shallots and wine and bring to a boil. Add butter and salt it to taste. Stir until butter is melted. Add parsley and spoon over steak.
Layer first 4 ingredients beginning with chicken and ending with cheese. Mix the remaining ingredients well and pour over the top layer. Bake at 300° for 1 hour
Combine cocoa, milk, butter and sugar. Bring to a boil. Take off stove when the first bubble appears. Add oatmeal, vanilla and peanut butter.
Mix all ingredients together and store in a closed container. To make tea, use 2 teaspoons to a cup of hot water.
Brown the ground beef and onion; drain. Add seasoning and 1/2 cup water. Simmer 15 minutes. Chop up lettuce and toss all ingredients together in large salad bowl. Mix in dressing. Put crushed taco chips on top.
Remove most of the fat from meat and cut into small pieces. Put into a large pot with cold water. Bring to a boil and stir in barley. Simmer, partially covered, for 1 1/2 hours or until the meat and barley are tender, adding more water as it evaporates. Remove the meat from bones. Cool the soup and skim off fat. Melt butter in a skillet and add the carrots, celery, turnip and onion. Cook over low heat, stirring often, for 10 minutes. Add to the soup. Season with salt and pepper; cook for another 10 minutes or until veggies are tender. Serve hot.
Spread pineapple (and juice) in a 13 x 9 x 2-inch baking dish. Scatter blueberries over pineapple. Sprinkle with 3/4 cup sugar. Sprinkle cake mix all on top. Drizzle butter over cake mix, then sprinkle with remaining 1/4 cup sugar. Top with pecans. Bake at 350° for 40 to 50 minutes. If desired, broil for 1 minute after baking to brown the top.
In medium bowl, combine ground beef with flour, chili powder, salt, minced onion, paprika, onion power and garlic powder. Use your hands to thoroughly mix ingredients into ground beef. Add seasoned beef mixture to the water in a skillet over medium heat. Mix well with wooden spoon or spatula, and break up meat as it cooks. Heat for 8 to 10 minutes or until thoroughly browned. The finished product should be very smooth, with no large chunks of beef remaining. Heat refried beans in medium saucepan over medium heat, or in microwave for a couple of minutes on High. Wrap tortillas in a moist towel and microwave for 1 minute on High. Spoon about 3 Tbsp. refried beans down the center of each tortilla. Spoon 3 Tbsp. beef on top of beans, followed by a couple of tsp. minced onions. Fold the two sides of tortilla over meat and beans and flip the tortilla over in a plate. Spoon a couple of Tbsp. of red chile sauce over top of tortillas, the sprinkle a couple Tbsp. of shredded Cheddar cheese. Heat dish for 30 to 40 seconds in microwave, or until cheese on top begins to melt. Repeat with remaining ingredients.
Slice off tops of 8 apples and scoop out inside with melon-baller. Reserve apple tops and discard apple insides.
Mix all ingredients in saucepan. Stir until thick. Add vanilla when done. Pour into a 9-inch baked pie shell.
Mix first 5 ingredients until thoroughly blended. Add cornbread mix, stirring until just moistened. Pour batter into 10-inch cast iron skillet coated with vegetable cooking spray. Bake at 425° for 30 to 35 minutes. Serves 10.
Stem and pick the greens; wash several times. Put greens in large pot; the water on the leaves from washing is sufficient, do not add any. Add salt pork, onion and seasonings; cook slowly, until meat and greens are tender.
Lightly beat eggs; add milk and vanilla. Mix flour and sugar and add to egg mixture. Add butter and mix. Pour in shell. Bake at 350° until set, about 45 minutes.
Cream margarine and sugar until light. Beat in vanilla and eggs until smooth. Mix together dry ingredients. Beat into batter. Add chips and nuts. Drop onto baking sheets 1 heaping tablespoonful at a time. Bake for 12 minutes, turning sheets end for end at half way point. Bake at 325°. After removing from oven, let sit until cookies are firm before putting on racks to cool.
Cut pita rounds in half. Carefully open so you can see the pocket. Spread dressing inside pockets. Tear ham, turkey and cheese in small pieces and place inside pockets. Stuff 1 lettuce leaf inside pocket and add meat mixture to each pocket. Makes 4 sandwiches.
Saute butter, onion, and green pepper. In a separate bowl, combine eggs, cream corn, whole corn, and corn mix. Add the sauteed ingredients. Pour into a 2-quart casserole or 9 x 13 pan. Spread sour cream on top and sprinkle with cheese. Bake at 350° for 30 minutes. Yield: 12 to 15 servings.
In a 4-quart saucepan, combine potatoes and enough water to cover potatoes by 1-inch. Heat to boiling. Reduce heat and cook until fork-tender.
Combine 1 cup sugar, cornstarch and salt in a heavy saucepan. Mix well. Combine milk and egg yolks; beat with a wire whisk 1 to 2 minutes or until frothy. Gradually stir into sugar mixture, mixing well. Place over medium heat and stir constantly until thickened and bubbly. Remove from heat. Add chocolate, butter and vanilla extract, stirring until chocolate and butter melts. Spoon into pastry shell; set aside.
Wash all vegetables; cut cabbage, tomatoes, peppers and onions into small pieces. Cover with salt. Use cloth and soak overnight, covered. Drain the excess water next morning. In pan, place pickling spice, sugar and 3 cups water to make syrup boil, then add all vegetables and cook until tender. Pack in clean jars and seal.
In large boiler, mix cranberry juice, apple cider and pineapple juice. Heat and dissolve sugar in juices. Using cheesecloth or something similar, bag up the cinnamon, cloves and allspice. Put bag in juice mixture and simmer at least 1 hour. Refrigerate when done. Heat before serving.
Dice water chestnuts. Then, combine rice, cheese, chestnuts and broccoli in a large oven-proof casserole dish. Top with potato chips (optional). Bake at 425° in a conventional oven for 15 to 20 minutes.
Mix pudding with milk and fold in Cool Whip. Line bottom of 9 x 13-inch pan with graham crackers. Spread pudding mixture over crackers. Top with another layer of graham crackers. Mix together cocoa, melted oleo, hot coffee and powdered sugar. Spread icing over crackers and refrigerate, covered, for at least 12 hours before serving.
Overnight, if possible, or at least 4 hours before grilling, mix in largest bowl you have the salad dressing, cubed meat and cut up vegetables. (Dad even threw in a drained can of whole potatoes.) Stir occasionally to get all pieces covered with the dressing.
Mix green beans, green pepper,	sour cream, crackers, corn, celery and onions; pour into a greased 2-quart casserole dish. Combine crackers,	butter	and almonds; spoon over casserole. Bake at 350° for 45 minutes.
Score meat on both sides by making diagonal cuts at 1-inch intervals on surface. Place in a plastic bag set in a shallow dish. Add marinade and orange slices. Seal bag; turn to coat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Soak beans overnight in water. Pick over beans. Combine beans, salt pork and onion in crock-pot. Combine dry ingredients. From tap draw enough water to mix dry ingredients. Pour mixture over beans. Mix molasses with 1-quart hot water to thin molasses. Add to beans. Add enough hot water to cover beans. Cover crock. Cook on high for 8 hours.
Mix all ingredients until smooth. Serve with fresh slices of apples, bananas, etc.
Combine flour, salt, pepper and sage. Turn chicken pieces in the mixture until well coated. Dip chicken pieces in buttermilk and roll in cornflakes. Place in roasting pan. Put in fridge for about 10 minutes. Preheat oven to 375°. Drizzle butter over chicken. Bake 1 hour. Turn occasionally.
Cream butter or oleo and sugar. Add eggs, one at a time. Add vanilla wafers. Mix in coconut and pecans. Add vanilla. Bake in a well-greased and floured Bundt pan for 90 minutes or until done.
Preheat oven to 425°. Combine cracker crumbs, cheese, basil and oregano. Dip 1 chicken cutlet into yogurt, then into crumb mixture, coating both sides evenly. Repeat with remaining cutlets. Arrange chicken on nonstick baking sheet; drizzle each cutlet with 1/2 teaspoon oil. Bake chicken until lightly browned, 7 to 8 minutes. Turn cutlets over; drizzle each with 1/2 teaspoon oil. Bake until cooked through and lightly browned, 7 to 8 minutes longer.
Soften cream cheese by leaving it at room temperature for 30 minutes. Put the cream cheese and marshmallow cream in the mixing bowl and stir until they are blended together. Wash fruit, cut into wedges or chunks. Put a toothpick in each piece of fruit or put several fruits on skewers. Arrange the fruit on a platter and serve with the dip.
Slice frankfurters. Add preserves, barbecue sauce and frankfurters. Simmer 20 minutes, stirring occasionally. Add pineapple. Heat thoroughly.
Combine corn syrup and chocolate in a double boiler. Cook over hot water, stirring constantly, until chocolate is melted. Remove from heat. Beat with a rotary beater until smooth. Add vanilla. Serve hot. Can be stored in refrigerator; reheat over hot water.
Make cake and cool. Dissolve jello in hot water. Stir in thawed strawberries, sugar and salt. Cool until thickened. Fold in Cool Whip. Cover a 9 x 13-inch pan with broken pieces of 1/2 the cake. Pour half of jello mixture over it. Then the other half of cake pieces on top of that. Then the rest of jello mixture. Refrigerate 4 to 5 hours.
Simmer beans, half the onions, and half the garlic 2 hrs in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream or Monterey Jack Cheese.
Mix in 1-quart bowl. Pour over 4 to 6 pork chops. Marinate 1 to 3 hours, then grill. Pork chops can also be baked in oven until done.
Dissolve gelatin in water in a 2-quart glass dish. Add pie filling and pineapple and chill until firm. Combine cheese, sour cream, nuts and sugar. Spread over jello mixture. Chill and serve. Great with turkey and dressing for holidays.
Combine egg whites, sugar, salt, cream of tartar and water in double boiler over boiling water. Beat with mixer 7 minutes or until icing peaks. Remove from heat. Continue beating until it cools. Add 1 teaspoon of vanilla.
Prepare brownie mix according to package and bake as directed. Let brownies cool and then cut into 1/2-inch pieces. Prepare pudding mix but do not chill.
Mix all ingredients except carrots and nuts until well blended. Add carrots and mix well. Remove from mixer. Add nuts. Bake at 300° for 30 minutes.
Boil water in large pan; add noodles. In small saucepan, melt 2 to 3 tablespoons butter, adding Velveeta, cubed. Stir constantly. After the cheese and butter are melted, add sour cream, salt and pepper. Drain noodles. Stir cheese mixture into noodles. Serve hot. Great with barbecue ribs and pork chops.
Preheat oven to 350°. Butter a 6-cup loaf pan and line with parchment paper.
Preheat oven to 350°. Grease and flour two 9 x 5-inch pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking powder, baking soda and salt; add to butter. Stir in pineapple and nuts. Mix well. Bake about 1 hour.
Roll into balls and bake at 325° for 10 minutes. Cool. Roll in powdered sugar.
Melt the chocolate in double boiler, or use a microwave oven for 1 to 2 minutes at 50% power. Stir in the rice cereal and coconut. Drop mixture onto wax paper, a teaspoon at a time. Chill in refrigerator until set. Makes about 2 dozen.
Brown meat and drain. Cook noodles and drain. Mix all ingredients; spoon into casserole dish. Spread cheese on top and cook until cheese melts at 350°.
Melt 10 ounces white chocolate over a double boiler; stir until chocolate melts and is smooth. In separate pan, combine egg yolks, eggs, sugar, vanilla, 2 cups whipping cream, milk and salt. Stir mixture very well. Then heat until just lukewarm. Do not let it get too hot. Add chocolate to mixture and blend until smooth. Place lightly toasted bread crumbs in an 8 x 8 x 2-inch pan or baking dish. Pour mixture over bread. Let mixture soak until bread is moist. When bread is moist, cover tightly with foil. Set pan into a larger pan. Add water to larger pan. Bake at 275° for 1 hour. Remove foil and bake an additional 15 minutes.
Heat 2 tablespoons peanut oil in wok on high. Lightly beat eggs and slowly pour into hot oil. Swirl the wok until egg sets. Remove from wok and put on cutting board. Put 1/4 cup peanut oil in wok and heat to high. Add cooked rice and stir-fry until heated through. Add onions, ham, ginger and pea pods. Slice the cooked eggs after slicing them into 3-inch long strips and add to rice mixture. Add soy sauce a small amount at a time to desired taste.
In 3 to 4-quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often. Add onion, chili and celery and cook, stirring often, until veggies are slightly browned, 10 to 14 minutes. Stir in potato, thyme, clams with their liquid, clam juice, tomatoes and then liquid (break up tomatoes with a spoon). Bring to a boil, cover, reduce heat and simmer until potatoes are tender to bite, 15 to 20 minutes.
Mix flour, sugar, salt and pepper on waxed paper. Coat slices with flour mixture. Melt 1 tablespoon margarine in large skillet over medium heat. Add tomatoes in a single layer. Cook 3 to 4 minutes per side until lightly browned and just barely tender. Remove to serving platter. Repeat with remaining margarine and tomatoes. Serves 4.
Cut cookie dough into 1/2-inch thick slices. Roll each slice into 2 1/2-inch circle. Place a teaspoon of filling in center. Pinch edges together to form triangle. Place on an ungreased cookie sheet. Bake at 325° for 12 to 14 minutes until golden brown. Cool at least 10 minutes before serving.
Parboil zucchini with garlic salt. Cook rice with 1/2 salt and pepper. Slit chilies; remove seeds. Cut cheese into thin slices (reserving 1/2 of cheese grated for topping).
Wash and dry the chicken. Rub with salt and pepper. Heat the oil in a deep skillet. Brown the chicken in it and remove.
Remove husks and silks from corn. Place ears in boiling water to cover. Return water to a boil and cook 4 minutes. Drain and immediately cover ears with ice water. Drain corn and cut from cob.
Mix oil, sugar, egg and vanilla until smooth in a large mixing bowl. Add flour, baking soda and salt, mix well. Add fresh apples and chopped nuts. Bake at 350 F in 9 x 13 pan for approximately 1 hr.
Beat Blue Bonnet 70% quarters and powdered sugar with electric mixer, until fluffy. Add eggs one at a time, beating just until yellow disappears. Mix flour and baking powder. Add flour mixture alternately with sour cream. Beat at low speed until just blended after each addition. Stir in vanilla. Pour batter into a greased and floured pan. Bake at 350° for 1 hour, until toothpick comes out clean.
Slice carrots and cook until crisp-tender. Combine diced pepper and onions. Mix tomato soup, oil, sugar, Worcestershire sauce, vinegar, mustard and salt. Pour over carrots, pepper and onions. Let marinate overnight. Serve cold.
Melt butter and blend in cheese, soup and onion. Mix well. Remove from heat and add sour cream. Mix cheese mixture with the frozen hash browns. Pour into baking dish that has been greased and bake at 350° for 1 hour.