HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter with granulated white sugar until creamy. Add vanilla, flour and nuts. Mix well and chill for 30 minutes. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Roll baked balls into confectioners sugar while warm.
Mix pineapple and jello in saucepan. Boil for 3 minutes. Cool. Stir in cottage cheese and Cool Whip. Refrigerate until serving time.
Cream together butter or shortening and sugar. Add eggs, chocolate, milk, baking powder and flour. Mix well and pour in layer pans or a sheet cake pan. Bake at 350° for 45 minutes.
Preheat oven to 400°. Heat oil in large skillet over high heat. Add eggplant cubes, stirring constantly. Add next five ingredients. Continuing to stir, add tomatoes. Lower heat and cook until vegetables are tender, about 7 minutes. Stir in rice and chicken broth. Season with salt and pepper to taste. Pour into baking dish. Sprinkle cheese on top. Dot with butter. Bake, uncovered, for about 40 minutes.
Combine butter and sugar in a large mixing bowl. Cream until light and fluffy. Add eggs, sour cream, rum and almond extract, mixing well. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with mashed bananas, mixing well after each addition. Stir in pecans.
Grease sides and bottom of a 9 x 13-inch pan. Pour rice evenly over bottom of pan. Arrange salted and peppered chicken on top of rice. Blend soup, water and onion soup mix. Pour over chicken. Cover with foil and bake 2 hours at 350°.
Brown the meat. Drain off grease. Mix all other ingredients together with meat. Heat on low. Serve as dip for nacho chips.
Place potatoes and 8 quarts water in kettle with the vents open. Bring to a boil. Add 1 cup salt and the onions. Cook for 20 minutes, reducing heat to produce a steady roll action boil with cover vents still open. (Begin timing when water returns to a boil.) Place fish in the basket and lower into the water on top of the potatoes and onions. Add remaining 1 cup salt. Cover and bring to a gently rolling boil for approximately 12 minutes. To test for doneness, spear potato with a fork, it will penetrate easily if done. Fish is cooked when it flakes easily with a fork. Cooking time may vary a few minutes either way depending on the size of the potatoes and thickness of the fish steaks. Skim off the fish oils before lifting out the fish. Lift out basket with fish; drain water off potatoes and onions. Serve with melted butter and lemon wedge.
Cook butter and sugar until clear and bubbly. Remove from heat and add egg, stirring constantly. Add rum. Process in blender or food processor to make it very smooth. Serve warm over bread pudding. May be stored covered in refrigerator.
Combine breadcrumbs and lemon rind in a zip top plastic bag, shaking well to mix. Combine mustard, lemon juice and lime juice; brush over both sides of chicken. Place chicken in bag with breadcrumb mixture, shaking to coat.
Bring milk to a boil and add instant coffee (don't boil). Set aside to cool. Whip cream. Mix vanilla and chocolate ice cream to manipulate. Fold cool coffee, then whipped cream, into ice cream. Add Dairy Queen right before serving. Sprinkle with nutmeg.
Fry and drain tortillas in oil. Spread 1/8 each of meat, cheese and refried beans on each tortilla. Roll up and place in baking dish. Bake at 400° for 10 minutes or until cheese melts. Top with desired remaining ingredients.
Sift together cornmeal, salt, baking powder and soda. Add eggs and milk. Mix well. Pour in baking pan. Bake at 425° for 25 minutes. Allow corn bread to cool. Break into pieces. Saute celery and onions in butter. Add to bread along with spices. Moisten with turkey stock.
Make jello according to package directions. Substitute juice from pineapple for water when making jello. Mix all ingredients and mold. Serve on platter with lettuce, fresh lime or pineapple slices. May also be decorated with cherries.
Dissolve gelatin in boiling water. Stir in cranberry sauce, pineapple and wine. Chill until mixture thickens slightly. Fold in pecans and turn into a 2-quart mold or bowl. Chill until firm. Great with turkey and pork.
Mix sugar, salt, syrup and milk in pan. Bring to boil slowly. Cook until it reaches soft ball stage when dropped in cold water. Remove from heat. Add peanut butter and vanilla. Cool to lukewarm. Beat until creamy and losing gloss. Pour into greased pan to cool.
Mix all ingredients together. Clean celery and cut into bite size pieces. Stuff shrimp mixture into celery and chill.
Preheat oven to 350°. In a large bowl combine flour, sugar and salt; cut in margarine until crumbly. Stir in 1 beaten egg. Press evenly into 13 x 9-inch baking pan. Bake 25 minutes.
Preheat oven to 450°. Coat a 12-muffin tin with nonstick cooking spray. In a large mixing bowl, combine flour, salt, milk, cold water and chopped parsley. With electric mixer at high, beat mixture until just smooth. Fold softly beaten egg whites into batter; mix gently, then evenly fill prepared muffin cups with batter. Bake for 20 to 25 minutes, until well browned, puffed up and firm.
Take potatoes and cut into chunks. Cover with water. Add 2 more cups of water, parsley, onion and celery if you like. Add allspice, salt and pepper to taste. Simmer until potatoes are well done.
Melt butter; blend in flour and salt. Add milk and cook over low heat until very thick. Cool. Add ham, onion and mustard. Chill overnight. Shape into 12 small croquettes. Roll in crumbs; dip in beaten egg, then in crumbs. Fry in deep fat at 375°.
Mix all ingredients and bring to a simmer stage. Simmer 15 minutes. Fill hot jars and seal.
Take pizza pan and grease entire pan, then press cookie dough on the pan as the crust. Bake cookie dough as it says on the pack. Then spread cream cheese over the cookie dough. Then start to put the fruit on, one layer at a time. Melt apple jelly and brush over the fruit for the glaze. Refrigerate.
Spread cream cheese in glass pie plate. Cover with chili, then cover with taco sauce. Top with Cheddar cheese. Bake at 375° until cheese is melted and bubbly.
Heat cream cheese for 2 minutes. Mix in chili and chiles. Add 1/2 Cheddar cheese and heat another 3 minutes. Top with cheese. Pour on chips.
Mix together all ingredients in your serving dish and freeze. Remove approximately 20 minutes before serving. Yummy!
Mix first 3 ingredients. Pour over chicken wings. Marinate overnight. Bake 350 for 90 minutes. Stir often.
Pack clean jars with okra. Heat vinegar, water and salt. Bring to a rolling boil and pour over okra. Seal. Process in boiling water bath for 5 minutes.
Combine milk, sugar and vanilla in a saucepan on medium heat. In a cup stir cocoa with about 1/2 cup of hot water; stir until smooth. Pour into saucepan. Continue to heat until boiling. In a cup of hot water mix the cornstarch and pour into saucepan. Stir until thickened; eat with hot biscuits.
Slice bananas. Rinse all fruit and pat dry. In separate bowl, use hand mixer to mix Cool Whip, cream cheese and sour cream. Add all the fruit. Add marshmallows and nuts; mix well. Refrigerate for about 1 hour. Yummie!!
Mix cornmeal, eggs, buttermilk, soda and salt. Add melted butter and pour into baking dish. Bake at 350° for 25 to 30 minutes. (Batter should be very smooth before baking; add more milk if needed to reach this consistency.) Serve with your dinner while still hot. Makes 8 servings.
Brown hamburger and onions in skillet. Drain well. Put browned hamburger and onions in crock-pot and add remaining ingredients. Stir well. Cover and cook on low setting for 8 to 16 hours.
Beat eggs; set aside. Chop bacon and onion and fry. Boil spaghetti. Drain. Add butter and salt and pepper. Pour bacon and onion over spaghetti; mix. Pour eggs over spaghetti; mix. Pour cream over spaghetti; mix. Serve immediately.
Melt sugar and Karo syrup. Add peanut butter and cornflakes. Mix. Press into pan.
Melt chips, milk and oleo on High in microwave-safe bowl for 3 to 4 minutes, until melted. Add nuts and stir. Pour into buttered pan. Cool and cut into squares.
Cream margarine and sugar. Beat in the egg. Add flour, sifted with soda; beat well. Stir in nuts and potato chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 minutes.
Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, oil, egg, salt and about 1 1/2 cups flour; blend well. Beat 3 minutes at medium speed. By hand, gradually add remaining flour to form a stiff dough, beating well after each addition. Cover; let rest 15 minutes. Toss dough on lightly floured surface until no longer sticky. Knead 1 minute; shape. Divide dough into 20 pieces. Roll quickly into balls; place into greased pan. Brush each with soft butter. Cover; let rise in warm place until doubled in size, about 1 hour. Bake at 375° for 15 to 20 minutes. Makes 20 rolls.
Mix all ingredients together, it will be thick. Mix it until all the ingredients are mixed smoothly together. Bake at 350° for 55 minutes. Bake in a Bundt cake pan. Make sure you do not undercook it.
Cover beans with cool water; soak overnight and cook until tender. Add tomato sauce, tomato juice and seasonings. Brown ground beef and onion in heavy skillet until lightly browned; drain of grease. Add meat mixture to bean mixture; simmer 1 hour.
In a large oblong pan, pour in your olive oil. Place rinsed and dried chicken breasts in pan. Cover breasts with tomato juice, plum tomatoes, onions, peppers, garlic and your spices. Cover pan and bake at 350° for 1 hour and 30 minutes. Halfway through the baking time, take pan out of oven to check if there is enough liquid in pan. If not, add about 1/2 to 3/4 cup water. Continue to bake until done and tender; enjoy!
Mix all ingredients in blender and beat until smooth and thick. Will keep well in refrigerator for a long time.
Bake and cool cake as directed on box. Trim brown crust from cake. Tear cake into about 1-inch pieces. Prepare pudding as directed on box, using skim milk. Fold in 2 cups whipped topping.
Heat oven to 400°. Grease a large pie plate (10 x 1 1/2-inches). Cook and stir beef and onion until brown. Drain. Stir in taco mix. Spread in plate. Top with chilies. Beat milk, baking mix and eggs until smooth in blender or 1 minute with hand beater. Pour into plate. Bake 25 minutes.
Mix Jell-O as directed on box, then mix juices. Freeze. Crush with food chopper. Put in punch bowl. Add ginger ale. This goes over real well at weddings, etc. You can also use as a crushed ice for the kids in the summer.
Mix cake mix according to package directions and bake. Let cake cool. Poke holes in top of cake with handles of wooden spoon. Pour sweetened condensed milk over cake holes. It will run down sides of cake. Spread fudge topping over cake, then cover with Cool Whip. Chop up Heath candy bars and sprinkle on top of cake.
Dissolve instant pudding in crushed pineapple and juice. Add Cool Whip and marshmallows. Place in a 9 x 11-inch dish. Refrigerate overnight.
In a small pan, add 3/4 cup cold water to cornstarch and stir into a smooth paste. Soak gelatin in 1/4 cup cold water. Pour 2 cups boiling water into the cornstarch paste, stirring constantly. Cook and stir over medium heat until mixture comes to a boil and is clear. Remove from heat and stir in the dissolved gelatin. Add food coloring or tempera paint for color. Texture such as cornmeal, sawdust or coffee grounds may be added as desired.
Combine dry ingredients and cut in shortening. Add milk. Pour on floured surface and knead. Makes about 12.
Combine vinegar, water and salt; bring to boil. Slice cucumbers in strips and place into jars. Add 1 teaspoon dill seed per quart and 1/2 teaspoon crushed red pepper per quart. Add garlic to taste. Pour hot liquid into jars and seal. Makes 8 or 9 quarts.
Cook and drain broccoli until tender. Mix broccoli, margarine, soup and seasoning. Mix in stuffing and 1/2 cheeses. Top with remaining cheese. Bake, uncovered, at 325° for 25 minutes.
Dump all ingredients in large bowl. Mash it! Knead it! Pound it! The longer and harder you mix it, the better it tastes. Roll dough into small balls. Bake on cookie sheet at 350° for 10 to 12 minutes. Good dipped in chocolate.
Combine apples, pecans and sugar; mix well. Let stand 1 hour, stirring often. Do not drain. Combine flour, soda, salt and spices in a large bowl. Add apple mixture, stirring well. Stir in butter, vanilla and eggs. Spoon the batter into two greased and floured 1 pound coffee cans with 2-inch band of foil tied around the top of each can. Or you can use two medium-size loaf pans. Bake at 325° for about 1 hour and 15 minutes for coffee cans or until wooden pick inserted in center comes out clean. Bread baked in loaf pans should be done sooner. Let cool in pans 10 minutes. Remove to complete cooling. Makes 2 loaves.
Combine flour, nuts and sugar in large bowl. In separate bowl mix egg, milk, oil and bananas. Combine both mixtures. Pour in baking dish and bake at 350° until done.
Cut bananas in 1 inch pieces. Put a popsicle stick in one end and freeze. After they are frozen, dip in chocolate and roll them in what ever you want.
Mix wafers, sugar, cocoa powder and nuts. Stir in rum and syrup. If necessary, add water to 1 to 1/4 teaspoon. Form small balls. Roll in powdered or granulated sugar.
Cook chicken and remove from bone. Cook and drain broccoli. Combine broccoli, soup and cheese. Stir in chicken and pour into a 2 quart casserole (preferably with a large surface area). Bake at 350 degrees for 25 to 30 minutes. Serves 3.
Combine concentrates with 8 cups water. Add enough food coloring to make lime green. Chill thoroughly. When ready to serve, add Sprite.
Mix ingredients. Roll into balls. Roll balls in cornflake crumbs. Refrigerate.
Boil turkey in a cup of water until brown. Drain and set aside. Line pizza pan with bread slices and sprinkle with Mrs. Dash. Cook tomato supplement, 1/2 cup water, oregano, Mrs. Dash and thyme together until thickened. Divide into four portions and spread over bread. Cover each bread slice with 2 ounces ground turkey and sprinkle each with one ounce Mozzarella cheese. Sprinkle with onions, peppers and mushrooms. Bake at 450° for 15 to 20 minutes or until cheese is melted. Makes 4 servings.
Combine oil and sugar; blend in eggs. Add 2 cups flour and vanilla. Dredge fruit (be sure it is well drained) in remaining flour. Fold fruit and nuts into batter. Bake in greased and floured tube pan at 325° for 1 hour and 15 minutes, or until done.
Beat egg whites until foamy. Be sure eggs are at room temperature. Gradually add sugar and continue beating until stiff. Add salt and vanilla. Fold in other ingredients. Preheat oven to 350°. Drop cookies by spoon onto ungreased foil-covered cookie sheet. Place cookies in oven and immediately turn off oven. Leave cookies in closed oven overnight.
Prepare a chocolate cake mix as directed and bake in a double sheet cake pan or 2 (9 x 13-inch) pans at 350° for 15 to 20 minutes.
Cream butter, salt and sugar. Dissolve mustard in small amount of vinegar and add to the butter mixture with the egg yolks and remaining vinegar. Cook in a double boiler until you're sure the egg yolks are done. Add the marshmallows and stir to dissolve. Chill. Fold in the whipped cream and chopped nuts.
Mix the graham crackers and butter. Bake at 350° for 10 minutes. Mix the coconut and Eagle Brand milk. Put on top of crust. Bake 15 minutes more. Frost with the almond bar and butterscotch chips.
Put toast into greased 1 1/2-quart baking dish. Sprinkle raisins over toast. Mix together eggs, 1/4 cup sugar, salt, milk, water and vanilla. Let stand 10 minutes. Sprinkle with mixture of 4 teaspoons sugar and the cinnamon. Bake in 350° oven 30 minutes, or until knife inserted in center comes out clean.
Blend Knox gelatine with 1 cup hot tomato soup (mixed according to directions on can). Blend mayonnaise with cream cheese. Stir into tomato mixture. Add scant 1/2 teaspoon salt, sugar, chopped green pepper, celery and green onions. After all the mixture is well mixed, gently fold in tuna, shrimp or crab or any combination. Pour into mold and chill until set.
Melt margarine in a small saucepan. Add flour and mix well. Gradually add milk while stirring constantly. Cook over medium heat, stirring until thickened. Add pepper, onion powder and garlic powder. Place potatoes and chopped onion in a lightly oiled 1 1/2-quart casserole. Add sauce and mix. Stir gently and bake, uncovered, an additional 30 to 40 minutes or until lightly browned and potatoes are tender. Serves 5. Contains 195 calories per serving.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate morsels, coconut and pecans; press down gently. Bake 20 to 25 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover any leftovers.
Cook frozen vegetables as directed; drain and place in buttered casserole dish. Mix cheese, celery, mayonnaise and onion together and spread over vegetables.
Melt margarine in skillet. Add and brown chicken breasts. Spread mushrooms and mushroom soup over chicken breasts. Cover skillet and cook on very low for 30 to 45 minutes. (The longer you cook it, the more tender the chicken.) Check every 15 minutes or so and add small amount of water if sticking. Good with rice.
Dissolve sugar and Jell-O in boiling water. Stir in lemon juice, then pineapple juice and cold water. Makes 4 1/2 quarts.
Mix mayonnaise, onion, egg, cheese and soup. Add cooked broccoli. Cover with Ritz crackers and dot with butter. Bake in casserole dish at 400° for 45 minutes.
Spray casserole dish. Make potatoes and set aside. In 1 1/2 teaspoons oil, saute mushrooms, onion and garlic for 5 minutes. Put vegetables into bowl. Wipe skillet and heat remaining oil 4 minutes. Add turkey, soup, peas, broth and pepper. Mix well. Add mushrooms and onion. Put into casserole and spread potatoes on top, sealing edges. Bake at 350° for 30 minutes.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately. Add extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325°. Be sure your tube pan is a large one; this cake bakes high.
Place flour, pepper and regular salt in a large plastic container with lid. (I use an empty gallon sherbet container that has been washed clean.) Seal with lid on. Shake ingredients up until they are thoroughly mixed.
Combine cabbage and apple; set aside. Combine vinegar and next 5 ingredients in a jar. Add caraway seed; cover tightly and shake vigorously. Drizzle over cabbage; toss gently. Cover and chill thoroughly. Serve on red cabbage leaves. Contains 1/4 g fat, o mg cholesterol and 99 mg sodium.
Mash bananas good. Add eggs and sugar; beat well. Mix baking soda with flour and add to mixture. Fold in nuts and lastly add melted butter. Pour into a well-greased 9 x 5 x 3 loaf pan. Makes 1 loaf. Bake at 350° for 70 minutes. If you bake it in a glass dish, bake at 325°.
Cover zucchini with boiling water. Let set for 5 minutes. Drain and put into pie crust. Combine brown sugar, nutmeg, cinnamon, sugar, salt, flour and lemon juice and pour over zucchini. Dot with margarine and cover with top crust. Bake for 40 to 45 minutes at 350°. Tastes like apple pie.
Bake on hot griddle. Save at least 1 cup of batter for your starter for your next batch of cakes.
Cream butter and sugar, add eggs, one at a time. Beat in electric mixer about 5 minutes until light and fluffy. Roll wafers or crackers into crumbs. Spread half of crumbs in bottom of 12 x 8 x 2 inch pan. Spread butter mixture over crumbs. Put sliced peaches next. Then whipped cream. Add remaining crumbs. Refrigerate.
Dissolve gelatin in boiling water. Mix milk with salad dressing; add to gelatin when cooled. Mix in the cottage cheese, carrots and onions.
Cream together butter and sugar. Add eggs, 1 at a time, beating well after each addition. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk. Add coconut and lemon extract. Beat until well blended. Pour into greased tube pan. Bake at 350° for 1 hour and 15 minutes.
Wash chicken. Cover with water. Add salt and pepper. Cook 1 hour on medium high, keeping water level above chicken. Mix water and flour in a cup. Pour in with chicken to thicken for gravy. Serve with rice.
Put in enamel roaster. Mix with wooden spoon. Bake in 350° oven for 1 1/2 hours. Stir every 30 minutes with wooden spoon. Do not cover the roaster.
Add ingredients together and bring to a boil. Juice of 1 lemon equals 2 to 3 tablespoons of lemon juice.
Bring to a boil butter, cocoa and water. While hot, add sugar and flour. Stir well. Then add sour milk, soda, vanilla, cinnamon and beaten eggs. Beat well. Bake at 400° in a greased jelly roll pan until golden brown.
Measure 3 1/4 cups flour and sift. Combine warm water, sugar and yeast. Stir until dissolved. Add salt and 1 cup flour. Beat 2 minutes with mixer. Add 1 egg and shortening. Beat 1 minute; work in remaining flour. Cover and let rest 20 minutes. Shape dough into desired shapes. Place in greased pan. Cover; let rise in warm place 40 to 45 minutes. Bake at 375° for 18 to 20 minutes. Brush with melted butter.
Mix pudding mix and milk until well blended. Add vanilla and Cool Whip; mix well. (You may save 1/2 of Cool Whip for topping.) Layer wafers or crackers, bananas and pudding mix as you would any banana pudding. Spread reserved whipped topping on top and chill.
Melt chocolate squares and set aside. Cream butter and blend on high speed with sugar until creamy and smooth, approximately 9 minutes. Beat until peaks form and texture is no longer grainy. Add chocolate square mixture to butter mixture and mix 2 1/2 to 3 minutes. Add eggs, one at a time, mixing on high speed for 3 to 5 minutes, after each egg. Fold in Cool Whip until completely blended. Pour into pie crust. Shave candy bar on top. Chill 2 to 3 hours. Keep covered and refrigerated. Serve with whipped cream, if desired.
Allow cheese to soften at room temperature. Cream cheese and all other ingredients together, except nuts. (If pineapple is not completely drained, you will not be able to form a ball.) Roll ball in the nuts; chill.
Melt stick of butter in skillet; add onions, mushrooms and salt. Cook until onions are tender. In a crock-pot, put thawed broccoli, cheese, onions, mushrooms and cream of mushroom soup. Cook on low until cheese is completely melted. Wonderful as a dip or served over rice.
Brown chicken in butter and add celery, mushroom soup and water. Pour over 1 package wild rice. Bake at 375° for 45 minutes.
Position knife blade in food processor bowl. Add first 3 ingredients. Process until smooth, stopping occasionally to scrape down sides. Pour into a large bowl. Add yogurt, stirring until blended. Spoon mixture into an 8-inch square pan. Cover and freeze. Top each serving evenly with Candied Lime Strips. Yields 4 3/4 cups.
Mix all ingredients. Beat 30 seconds. Spread in 9 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool 10 minutes. Mix 2/3 cup powdered sugar and 3 to 4 teaspoons lemon juice until smooth. Drizzle on cake.
Melt butter. Add peanut butter and vanilla. Mix well. Add confectioners sugar, a small portion at a time. After mixing, roll out in small balls. Melt Candi-Quik. Dip balls in. Lay on aluminum foil. Let stand for 45 minutes or until Candi-Quik has hardened.
Bring sugar and milk to a boil, then time for 13 minutes. Add all other ingredients and mix well. Continue to beat until mixed. Pour into a butter dish.
Combine carrots, onions, celery and turkey or ham. Toss with Miracle Whip and refrigerate. Prior to serving, stir in potatoes. Serve on lettuce leaves or stuff a tomato.
Boil chicken and debone; set aside. Add rice to the same water that chicken was boiled in. Cook until done. Add soup and chicken. Heat until soups are melted.
Melt oleo on stove top in double boiler. Add flour and mix well. Add cheese and stir until melted. Add hot milk and eggs. Stir while cooking until eggs are cooked, about 5 minutes. Remove from heat and add pimento.
Melt margarine with garlic salt. Mix other ingredients in large broiler pan. Pour melted ingredients over all and mix. Bake at 250° for 45 minutes, stirring once or twice.