HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Roll into small balls. Place on ungreased cookie sheet and bake at 350° until brown. Roll in powdered sugar while still warm. When cold, re-roll in powdered sugar.
Mix dry ingredients. Melt oleo in baking dish. Mix egg and milk together. Dip pieces of chicken in milk and egg mixture. Roll in dry ingredients. Lay chicken skin side down in baking dish. Sprinkle pecans over chicken. Bake at 325° for 30 minutes. Turn and bake for 30 minutes more.
Brown ground beef in large nonstick skillet; drain. Add water, ketchup and mustard. Bring to a boil. Stir in rice. Sprinkle with cheese and cover. Cook on low heat for 5 minutes. Serves 4.
Cut venison into small pieces and trim off fat. Cover venison with water and cook for 4 hours covered. Add remaining ingredients and cook 2 hours. Serve on buns or French bread.
Beat together the cream cheese, sugar, eggs and vanilla with mixer until smooth. Pour equally into 2 pie crusts. Bake in preheated oven at 325° for 35 to 45 minutes, just until the center of the pie is firm. Cool.
Have cream cheese and Cheddar cheese at room temperature, then add onion; mix. Roll into a ball, then roll onto diced dried beef.
Boil sugar and water together to soft ball stage. Remove from heat; let cool. Add vodka, anise and yellow food coloring. Pour into bottles with airtight caps.
Mix all ingredients together until well blended. Bake in a greased 13 x 9 x 2-inch pan at 300° for 1 hour.
Gradually add sugar to cream cheese, mixing well as you add. Add melted chocolate and vanilla. Mix well. Chill several hours. Shape into 1-inch balls. Roll in chopped almonds, cocoa or additional powdered sugar. Makes 4 dozen.
Mix flour, baking powder and salt in small bowl. Add sugar, eggs, vanilla to melted margarine. Add flour mixture. Blend well with mixing spoon. Pour into greased 9 x 13-inch cake pan. Sprinkle powdered sugar on top. Bake at 350° for 30-35 minutes. Let cool before cutting.
Cream shortening and sugar; add eggs one at a time. Mix well, then add applesauce. Sift dry ingredients together and add slowly to mixture. Mix well. Bake in greased tube pan for 1 hour at 325°. Candied fruits, raisins and nuts may be added for fruit cake.
Combine Crisco and boiling water; stir over low heat until Crisco is melted. Add flour and salt all at once; beat until ingredients are completely smooth. Remove from heat. Add eggs, one at a time, beating vigorously after each. Drop from tablespoon onto lightly greased baking sheet, 2 inches between each puff. Bake in a 450° oven for 10 minutes. Lower temperature to 350° and bake 20 minutes longer. Puffs should be golden brown and crisp. When cold, cut off tops with a sharp knife. Fill with flavored whipped cream, ice cream or a filling made from a pudding mix. Replace tops and serve.
Mix sugar and flour together with water until they are well creamed. Use approximately 3 tablespoons water. Add salt, nutmeg, vanilla and cream. Stir well and pour into unbaked pie shell. Sprinkle a little nutmeg over the top of the pie and dot with butter. Bake in 325° oven for about an hour.
Soften yeast in 1/4 cup lukewarm water. Combine milk and water, butter and salt in saucepan. Bring to lukewarm. Add yeast and egg. Stir in flour to form soft dough. Beat vigorously. Cover and let rise in warm place until doubled in size. Punch down and make into rolls. Place in pan and let rise to top of pan. Bake at 350° for about 30 minutes or until medium brown. Take from oven and butter tops. Place rolls onto a clean towel and let cool.
Beat all ingredients until foamy. Pour in 1 1/2 quart dish. Bake at 350° to 375° for 1 hour and 15 minutes.
Preheat oven to 400°. Lightly grease an 11-inch quiche pan; set aside. Using a pastry blender or fork, work butter into flour. Stir in 1 egg, half and half and salt to make a dough. Let stand in a cool place for a few minutes. Thinly slice onions. Fry bacon in a small skillet over medium heat until golden brown. Add onion rings and saute 2 to 3 minutes. Drain off excess fat. In medium bowl, beat together whipping cream, eggs, salt and pepper. On a slightly floured surface, roll out pastry. Line pan with pastry, pricking surface with a fork. Spread bacon and onions over pastry. Pour in cream mixture. Cover with foil. Bake 20 minutes, remove foil and bake 10 to 15 minutes longer or until set. Cut into squares or wedges and serve warm. Ingredients may be doubled if desired. Bake on a large baking sheet or jelly roll pan. Puff pastry or pizza dough can be substituted for pastry. Serve with chilled white wine.
Mix all ingredients together, except powdered sugar. Bake at 350° for 60 minutes, or until done. Sprinkle powdered sugar on top of cake when removed from oven.
Boil water and sugar. Cool. Add remaining ingredients. Blend mixture well and freeze in plastic containers. When ready to use, begin thawing and add ginger ale, 7-Up or Sprite in punch bowl with frozen fruit mixture.
Prepare vegetables and add to broth. Boil together until tender, about 20 minutes. One serving is about 35 calories.
Mix all well. Pour into baking dish and bake at 425° for 15 minutes.
Combine first 6 ingredients in plastic bag. Add chicken, 1/2 at a time and shake to coat. Melt butter in skillet. Fry chicken strips 8 to 10 minutes.
In a 6 to 8 quart kettle, melt 1/4 cup butter over medium heat. Saute onions until tender, but not brown; add potatoes, salt, pepper and water. Top with fish. Simmer covered 25 minutes or until potatoes are tender. Stir in scalded evaporated milk and remaining butter; heat through. Season with additional salt and pepper if desired. Yields about 4 1/2 quarts.
Cream the butter and sugar. Add the eggs and extract. Sift together the baking powder and flour and add to mixture. Knead well.
Make a syrup of the vinegar and sugar and add to a spice bag made of cloves and ginger root, if desired. Add cinnamon sticks to the syrup. Add peaches to this boiling syrup. Cook until the fruit can be easily pierced with a straw. Let stand in a covered kettle overnight. Next day, pack into sterilized jars. Fill jar to within 1/2 inch of the top with fruit and syrup. Put on cap, screw band tight and process in boiling water bath for 20 minutes.
Combine tomatoes and tomato sauce in saucepan. Heat over medium-high. Combine cornstarch and cooking wine. Add to sauce. Add remaining ingredients. Stir occasionally until thickened. Use this sauce as a pizza sauce, spaghetti sauce or on any other Italian dish.
Mix melted butter, onions, mustard and Worcestershire sauce together and chill. Open rolls and spread mixture on rolls; add ham and cheese. Refrigerate until ready to serve. Serve warm or cold.
Early in day, melt butter; add thyme and pour in bowl. Freeze. About 1 hour before serving, place a chicken breast between layers of clear plastic wrap; pound flat with meat mallet and repeat with remaining 3 chicken breasts. Salt and lightly pepper both sides of chicken breast. Break up frozen butter and place 1/4 in middle along the length of each chicken breast. Roll up jelly roll style and secure with toothpick. Roll to coat in flour, then egg and milk mixture, then bread crumbs. Place back in freezer for 20 minutes.
Soak bean sprouts and Chinese vegetables in cold water for several hours until crisp. Drain thoroughly. Wash, dry and chill spinach. In a bowl, combine oil, soy sauce, lemon juice, onion, sesame seed, salt and pepper; let stand for 1 hour. Arrange spinach in salad bowl; top with sprouts and Chinese vegetables, then water chestnuts. Pour dressing over and toss thoroughly.
Heat oven to 350°. Mix beans, Velveeta cheese, 2 tablespoons of green onions and seasonings in a saucepan. Stir over low heat until Velveeta is melted.
Combine all ingredients; bring to a rolling boil for exactly 1 minute. Cool; beat and pour into a 9-inch square pan. Substitute brown sugar and omit cocoa for caramel icing.
Stir-fry the julienned vegetables in a frypan in 2 tablespoons butter for 1 minute; add wine and simmer for 3 minutes. Keep warm. Pat scallops dry. Melt 1/4 cup butter in a frypan over medium heat; add scallops. Cook and stir until scallops are almost done, about 3 minutes; add herbs, seasonings and vegetables. Blend flour and soft butter. Push scallops and vegetables to the side of pan; whisk in butter and flour. Cook and stir until slightly thickened. Spoon into puff pastry shells and sprinkle with parsley. Makes 6 servings.
Cook shells as directed. Brown beef, onion and garlic until beef is crumbly. Drain fat; cool. Stir in cheese, crumbs, parsley and eggs. Stuff shells. Spoon 1/4 spaghetti sauce in a 9 x 13-inch pan. Place shells on top. Pour rest of meat and sauce over top. Sprinkle with Parmesan cheese. Bake at 400° for 20 to 25 minutes.
Drain pineapple and reserve 1/4 cup syrup. Cut cherries into fourths. Combine pineapple, marshmallows, cherries and reserved syrup. Let stand 1 hour. Fold in whipped cream. Spoon into dessert dishes and chill. Melt butter in skillet. Toast almonds. When ready to serve, sprinkle coconut and almonds over dessert.
Cream butter and sugar for 15 minutes; add milk alternately with flour. Mix baking powder with flour and sift 3 times. Fold in beaten egg whites. Bake at 350° for 35 minutes or until done.
In large size bowl, soften gelatin in cold water; heat soup to boiling in saucepan. Pour into bowl, mixing with gelatin, until gelatin is dissolved. Beat until smooth. Blend in cottage cheese and mayonnaise. Stir in remaining ingredients. Pour into greased 5 cup ring mold or fish mold. Chill until firm. To serve, garnish with greens.
Freeze cookie dough for 1 hour; slice into 1/8-inch slices. Line foil lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes, or until golden brown. Cool; place on plate. Combine cream cheese, sugar and vanilla, mixing until well blended. spread over crust. Arrange fruit over cream cheese layer. Glaze with marmalade and water. Chill.
Place cheese in a bowl of electric mixer; add sugar and mix well for 2 minutes. Add Tia Maria and mix for 1 minute. Add whipped cream and chopped strawberries; mix well using a spatula! Spoon into parfait glasses and refrigerate for 3 hours. Decorate with fresh strawberries.
Boil and debone chicken. Place a layer into casserole dish. Add a layer of cooked, drained noodles. Pour half of the soup and milk mixture (mixed together) over chicken and noodles. Place a layer of cheese on top. Repeat until all ingredients are used, having cheese on top. Bake in a 350° oven for 30 minutes or until done and brown on top.
Dissolve bouillon cubes in water at high heat. When dissolved, add broccoli, hash browns and onions. Boil for 5 minutes. Reduce heat to medium and add soup and cheese. Stir occasionally. When cheese is melted, soup is ready.
Butter bottom of deep Pyrex dish. Butter both sides of bread; place on bottom of dish. Mix together other ingredients, except cheese; pour on top of bread. Sprinkle cheese on top. Refrigerate overnight. Cook at 350° for 40 to 50 minutes, or until lightly browned. Let stand 3 to 5 minutes. Cut into squares and serve.
In large saucepan saute onions in butter. Meanwhile cut potatoes in chunks. Toss everything else in and cook at medium heat for about 30 minutes.
Clean fresh spinach, removing stems and wilted leaves, then chop finely (or thaw frozen chopped spinach). In a large saucepan, cook spinach in water to cover until tender, 5 minutes at most. Remove from heat and drain spinach very thoroughly. Spread in bottom of buttered, shallow baking dish. Sprinkle with lemon pepper. Spread fish fillets over spinach. Combine mayonnaise with lemon juice and salt, stirring to fully mix. Pour over fish fillets and spinach, coating evenly, then sprinkle lightly with paprika. Bake in a 350° oven for about 25 minutes until fish is done, but not dry. Serve hot with fresh lemon quarters. Serves 4.
In medium bowl mix frosting of whipping cream and sugar. In another medium bowl mix filling of crushed pineapple, strawberries and marshmallows. Hollow out the inside of the angel food cake, keeping about 1/2-inch sides. Fold half of the frosting in the filling. Keep other half to ice the cake with.
Mix condensed milk and lemon juice. Fold in Cool Whip. Pour into pie crust. Chill for at least 1 hour.
In a large bowl, combine dry pudding mix and dry milk powder. Add yogurt, water and pineapple with juice. Mix well using a wire whisk. Blend in Cool Whip lite, coconut extract and rum extract. Add banana. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Top each with 1 teaspoon flaked coconut. Refrigerate until ready to serve.
Boil chicken until done. Cook spaghetti in leftover chicken stock; save 2 cups of stock for sauce. Chop onion and green pepper and cook in mushroom liquid.
Brown ground beef and sausage; drain. Mix tomatoes, tomato paste, salt, pepper and garlic with meat. Mix egg, cottage cheese, Parmesan cheese, parsley, oregano and basil in bowl. Layer cooked noodles in baking pan, then meat mixture, next cottage cheese mixture, then Mozzarella cheese. Repeat. Top with shredded cheese. Bake at 350° until bubbly.
Combine ingredients and set aside for 1 hour. Drop by the tablespoon into hot oil (2-inches). Do not crowd pan. Remove when done. Dust with powdered sugar.
Preheat oven to 350°. Cream together margarine and brown sugar. Combine dry ingredients. Add eggs to margarine mixture and beat until light. Add pumpkin. Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly. Finally, add fruit and nuts. Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly. Cool on wire racks. Yield: approximately 6 dozen.
Combine first 4 ingredients and cook until a soft ball forms. Mix last four ingredients and add to cooked mixture. Stir until spreading consistency.
Bring 2 cups of water to a boil. Add raisins and cook uncovered for 3 to 5 minutes or until plump and tender. Remove from heat.
Drain and chop artichokes. Mix all ingredients together well and spoon into an ovenproof serving dish. Bake for 20 minutes at 400°. Serve with crackers.
Crumble first 3 ingredients together. Save 1 cup of crumbs for top of cake. To remainder of crumbs, add spices, sour milk, soda and salt. Mix well. Put in pan (9 x 12 x 3-inch) and sprinkle reserved crumbs on top of the batter. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream sugar and shortening in a large bowl. Heat applesauce in a saucepan. Add soda; cook until foams. Add to sugar and shortening, stirring until sugar melts.
Beat until fluffy. Add milk. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Pour into graham cracker crust. Refrigerate for 2 to 3 hours (don't freeze), then pour cherries on top.
Mix together flour, sugar, baking powder, soda and salt. Stir in shortening. Dissolve yeast in 2 tablespoons water. Add to buttermilk. Mix with dry ingredients. Will keep in refrigerator for a week.
Mix sugar, cocoa, milk and oleo in saucepan. Boil one minute. Remove from heat; stir in peanut butter, vanilla and oatmeal. Drop from teaspoon on waxed paper; let stand until hardened.
Leave the meat set out of doors overnight. Microwave for 11 hours. Put in a large pot of boiling water, then add other ingredients in any order. Let this boil until Tuesday night. Serve this mess to the two armadillos. If they survive, you can bring it to the next meeting.
Combine sugar and water. Bring to a boil. When this begins to boil, set off stove and add citric acid. Stir well. In a gallon jug, add orange juice. Add mixture to jug and finish filling with water. Stir and add ginger ale.
Pour boiling water over 1 cup of bran; set aside to cool. Cream the shortening, sugar and beaten eggs. Add cooled mixture, buttermilk, flour soda and salt. Stir in 2 cups bran. Cover and store in refrigerator. Will keep for a month or more. Use as needed and bake at 375°.
Put the baking soda into the drain. Follow with the vinegar (it will boil). Wait for 5 minutes, then pour the boiling water into the drain. Run the water for a minute or two.
Mix all ingredients together and place into an oiled loaf pan. Bake at 350° for 3/4 hour. Let cool and slice.
Mix shortening, sugar and eggs, then add rest. Bake at 350° for 30 minutes. (Ovens may vary, so don't overbake.)
Chocolate Cookie Crust: Combine over hot (not boiling) water, 1/2 cup semi-sweet chocolate chips and butter; stir until chocolate chips are melted and smooth. Add wafer crumbs; stir until well blended. Press into 9-inch pie pan. Chill until firm (35 to 45 minutes).
Cream together cream cheese and sugar. Add eggs, sour cream and vanilla. Mix well. Spoon into pie shell. Bake at 350° for 40 minutes. Chill completely before serving.
Preheat oven to 400°. Have large roasting pan with wire rack on bottom so ribs are not touching bottom of pan. Crush rosemary; sprinkle both sides of ribs with salt and crushed rosemary. Place one rack of ribs in pan with bones curving up. Fill with stuffing. Place second rack of ribs over stuffing with bones curving down. Racks of ribs usually are wider at one end. Fit ribs together as evenly as possible. Place pan in oven at 400° until ribs are lightly browned. Reduce oven temperature to 325° and bake until ribs are tender. If ribs brown too much, lightly cover with aluminum foil. Rosemary and salt will stay on ribs better if you rinse ribs in cold water first.
Chill jello combination, then add fruit and marshmallows. Pour into 2 (8 x 8-inch) or 1 (9 x 13-inch) cold water rinsed molds. Chill.
Scoop out seeds from pumpkin; wash and clean. Remove string as best as you can. Let soak in salted water overnight (1 1/2 teaspoons salt per 2/3 cup water). Drain well. Then place seeds on shallow baking pan and place in oven at 300° for approximately 20 minutes or until golden. Eat with or without removing the shells.
Saute onion in 1/4 cup margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add chicken, cheese and peas; mix well. Pour into dish and bake at 350° for about 30 minutes. Crust may also be added to top if you like.
Saute onions and garlic in oil for 10 minutes. Add beef. Brown and drain off grease. Add other ingredients. Cover and simmer for 30 minutes.
Brown hamburger/sausage and drain. Combine hamburger, cheese cubes and salsa in crock-pot; heat until cheese is melted and all ingredients are heated through. Serve with chips.
Sift dry ingredients together. Set aside. Cream sugar and shortening. Add eggs, then molasses. Add dry ingredients alternately with buttermilk. Bake at 350° for 12 to 15 minutes. Drop by teaspoon on greased cookie sheet.
Boil whole chicken or chicken breast until tender. Dice chicken and set aside. Combine chicken stock and pepper in large pan. Bring to boil. Make a roux with butter and flour. When roux is smooth and thick, add broth. Add cheese; stir until melted. Add rest of ingredients. Simmer slowly for about 15 minutes. Pour in bowls and top with crumbled tortilla chips.
Mix flour, soda and cinnamon; set aside. Mix sugar, eggs, oil and orange juice until well blended. Stir in flour mixture. Mix well. Fold in apples, nuts and coconut. Pour into well floured and greased tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 15 minutes. Put on cake plate. Puncture top of cake with a fork. Pour hot Buttermilk Sauce over cake (recipe follows). Let stand 1 hour.
Combine flour, sugar, egg and pineapple juice. Put on heat to cook and stir until really thick. Remove from heat; add butter and cheese. Stir until melted, mixing really good. Then add pineapple chunks and stir really good, mixing up. Cover top with small marshmallows. Put under broiler and brown lightly. It's really good!
Slice bananas and beat well into mashed mixture. Add remaining ingredients. Blend and beat for 2 minutes. Pour into well-greased and floured 10-inch tube pan. Bake at 350° for 60 to 70 minutes. Cool in pan 15 minutes. Remove and finish cooling on rack. Sprinkle with confectioners sugar, if desired.
Prepare a graham cracker crust in 8 x 8-inch pan and cool. Beat confectioners sugar, margarine and egg, adding a few drops of vanilla and food coloring. Spread mixture over graham cracker crust in pan. Whip the cream; fold in pineapple and spread on top of mixture in pan. Refrigerate for 12 hours.
Preheat oven to 350°. In large mixer bowl, beat butter or margarine, sugar, eggs and vanilla until creamy.
Beat butter and cream cheese with electric mixer for 30 seconds. Add sugar; beat until fluffy. Add egg, vanilla and almond extract. Beat well. Stir together flour and baking powder. Gradually add dry ingredients to creamed mixture, beating well. Divide dough into thirds (about 2 cups each). Cover and chill overnight. Or place in plastic freezer bags and freeze up to 3 months.
Heat oven to 450°. Spray a 14-inch pizza pan with a nonfat cooking spray (or 15 x 10-inch jelly roll pan). Sprinkle 1 tablespoon corn meal into prepared pan. Combine remaining 1/2 cup corn meal, flour, baking powder and salt. Add milk and liquid Butter Buds. Stir with a fork until mixture forms a ball. Press dough into prepared pan. Shape edge to form rim. Bake 15 minutes.
Using large skillet or Dutch oven, brown meat and drain off fat using strainer. Return to heat; add onion, bell pepper and mushrooms (with liquid from can). Cook until onions are translucent, stirring often. Add spaghetti sauce, catsup, salt and pepper. If sauce is too thick, water may be added until desired consistency is reached. Simmer for at least 30 minutes to blend flavors, longer if needed. Serve over cooked thin spaghetti or vermicelli.
Mix all ingredients with an electric mixer. Spray 3 (9-inch) round cake pans with nonstick coating. Bake at 350° for 20 minutes. Test for doneness with a toothpick. Cool layers in pans 10 minutes.
Cut crust off loaf of bread. Cut each slice of bread into five fingers. Electric knife makes this easier and neater. Put fingers and crusts on cookie sheets in 200° oven for one hour. Crush crust into crumbs. Dip bread fingers into mixture of oil and peanut butter. Roll in crushed crumbs. Place on wax paper to dry. Store in a tight container. They will stay crisp for a long time. Makes 90 to 100 sticks.
Preheat oven to 325°. Cream butter and both sugars until fluffy. Add egg and mix well. Add oil and mix well. Add flour, soda, salt and oats; mix well. Add nuts, cornflakes, coconut and vanilla; mix well.	Batter will be very stiff. Drop by teaspoonful onto ungreased cookie sheet. Bake for 12 minutes or until golden brown. Cool on cookie sheet for a few minutes before removing. When completely cooled, store in tightly closed container.	They will stay moist and keep beautifully for a week or more. Yields 5 to 6 dozen.
Spread coconut on bottom of a 13 x 9-inch pan. Spread pecans over coconut. Mix cake according to box directions; pour on top of coconut and nuts. Mix butter, cream cheese and powdered sugar. Drop from spoon in dollops onto cake mix. Do not stir. Bake at 350° until tester comes out clean between dollops.
Drain and flake salmon. Add all other ingredients and mix well. Keep refrigerated. Good served with crackers.
In a glass 2-cup measure, melt butter in microwave. Add all remaining ingredients and cook uncovered for 1 minute, stirring every 15 seconds. Cook another minute, if not thick enough.
Mix all ingredients 1 to 2 minutes with mixer. Pour into greased and floured pans. Bake at 350° for 45 to 60 minutes, depending on pan size. Makes 4 mini, 3 small, 2 large or 1 Bundt. Test with toothpick for doneness. Top will crack.
Combine carrots, water, chicken broth, broccoli, onion and salt in a 4-quart saucepan or Dutch oven. Bring to boil over medium heat. Reduce heat. Cover; simmer about 10 minutes. Bring to full rolling boil. Gradually add oat flour, stirring constantly. Stir in milk. Simmer, stirring occasionally, about 10 minutes. Remove from heat; stir in cheese. Cover; let stand 3 to 5 minutes before serving. Makes about 4 (1 1/2 cup) servings.
Pour over snacks and toss to mix. Heat in 250 degree oven for 1 hour. Store in air-tight containers.