HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Roll into ball and flatten. Press handprints into dough and fill with jelly. Bake at 375 degrees for 7-8 minutes.
Stir softened cream cheese into whipped topping. Gradually add cherry fruit filling, blending well. Fold pineapple chunks and drained oranges into cherry mixture. Pour into 8 cup mold and freeze overnight or until firm. Unmold and serve as salad or dessert.
Mix sugar, syrup, water and peanuts in electric skillet. Cook moderate boil (350° skillet setting) for 10 minutes, or until syrup is golden tan. Stir in soda. Pour out on baking sheet and spread thinly. Cool; break into pieces.
Brown hamburger and onion in pan; drain. Place meat in greased 9 x 13-inch pan. Top with Tater Tots, soup, water and cheese. Bake at 350° for 1 hour, covered with aluminum foil. Remove from oven, uncover and top with onion rings. Bake uncovered for 5 more minutes.
Blend ice cream and milk on low speed of mixer. Mix with pudding on low speed for about 2 minutes or until mixture thickens. Pour into graham cracker crust. Let stand in refrigerator for 12 hours.
Mix all of the ingredients and cook with water, 1 hour in pressure cooker or 2 hours on stovetop, over low heat. Grind in food processor and add 1-2 eggs. Make 2-inch balls; flatten into patties and pan-fry.
Cover potatoes, onion and celery with water. Cook until tender. Add milk, butter, corn, peas, salt, pepper and ham. Cook until thoroughly heated. Top with grated cheese and parsley.
Combine sugar, cream cheese, lemon juice, salt and vanilla in a mixing bowl. Begin to blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into unbaked crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Serves 8.
Chop onion finely and lightly brown in butter. Chop mushrooms and add to onion; saute. Remove from heat and add remaining ingredients. Trim crusts from bread and roll each slice with rolling pin to flatten. Spread mushroom mixture onto each slice and roll up. Place, open edge, down to hold roll. Before heating, spread rolls with soft butter. Bake 10 to 15 minutes in 350° oven. (Can freeze, but thaw before heating.) Makes 96 hot appetizers.
Combine yeast, 1 1/2 cups whole wheat flour and 1 1/2 cups white flour in a large mixer bowl. Combine milk, sugar, shortening and salt in a saucepan and heat just until warm, stirring occasionally to melt shortening. Add warm milk mixture and eggs to dry mixture in mixing bowl. Beat at low speed with electric mixer for 30 seconds. (We don't recommend a hand mixer for bread.) Scrape down sides of bowl. Beat 3 minutes at high speed. Stir in remaining whole wheat flour and enough remaining white flour to make a soft dough. Knead gently just enough to incorporate flour. Place in greased bowl, turning once. Cover and refrigerate. Two hours before serving, shape into rolls. Let rise until doubled (1 1/2 hours). Bake at 400° for 15 to 20 minutes. Brush with butter or margarine. Makes 48 rolls.
Cook bacon until crisp in a large, heavy saucepan or Dutch oven. Add onion; saute until soft. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes or until potatoes are tender. Remove from heat. Stir in corn with can liquid and evaporated milk.
Sift flour and baking powder together. Beat eggs, milk and peanut butter together. Slowly add honey and mix well. Add flour mixture and stir. Pour into a 9 x 12-inch oiled pan. Bake 1 hour at 350°. Cool and cut into pieces.
In a 13 x 9 x 2-inch baking dish, layer crescent rolls as the bottom layer. On top of rolls, spread browned and cooked sausage (crumbled). On sausage, grate cheese. Last, beat eggs well and pour over as final and top layer. Bake at 350° for 30 minutes or until eggs are set and well done. Serves 6.
Pour boiling water over margarine and seed. Let it cool slightly. Put cake mix, pudding and eggs in a bowl. Combine the 2 mixtures. Stir well. Pour into greased and floured pans. Bake at 350° for 40 to 50 minutes.
In a small bowl, combine 1 cup of frosting, crumbs, corn syrup and vanilla. Beat at low speed until mixed, then beat two minutes at highest speed. Set aside.
Slice cucumbers thin. Chop onions, peppers, and garlic thin. Add to cucumbers. Mix salt in the cucumber, onions, peppers, and garlic and add ice. Mix well with hands. Leave on ice for 3 hours.
Put all in large bowl and mix. Bake 35 minutes (or until top is completely set) at 350° in a greased and floured 9 x 13-inch pan. While cake is baking, mix glaze together.
Arrange quartered potatoes (unpeeled) in bottom of 13 x 9-inch baking dish. Put pats of butter all over the potatoes. Add diced onions and green peppers over potatoes and butter. Cover with aluminum foil and bake at 350° for 45 minutes to 1 hour. Remove foil. Spread cheese over and return to oven until melted.
Simmer cider or apple juice with spices in saucepan for about 15 minutes. Cool and remove spices. Chill juices until icy cold. Combine all ingredients. Pour into a punch bowl on block of ice. Garnish with slices of oranges and cherry halves. Makes 5 quarts or 30 servings.
Combine all ingredients and cook slowly for 1 hour or until onion is tender and sauce is thickened.
Dissolve gelatin in boiling water. Add pineapple juice and water, vinegar and salt. Chill until slightly thickened. Fold carrots, pineapple and nuts into slightly thickened gelatin. Turn into individual molds, pan or bowl. Chill until firm. Makes 6 servings.
Wash collards thoroughly. Tear in small pieces. Pour 3 or 4 cups of water over collards. Put into large pot in which ham hocks have been cooking for about 30 minutes. Cook about 1 to 1 1/2 hours.
In mixer bowl, cream butter or margarine. Gradually add sugar, creaming until light. Blend in chocolate and vanilla. Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer. Turn into pastry shell. Chill several hours. Garnish with whipped cream and chocolate curls, if desired.
Drain and flake tuna. Cook noodles. Combine noodles, tuna, celery and green onion. Blend sour cream, mustard, mayonnaise, thyme and salt. Spoon 1/2 mixture into buttered casserole dish. Top with 1/2 zucchini. Repeat layers. Top with cheese. Bake at 350° for 35 minutes. Sprinkle with chopped tomatoes.
Mix ingredients together. Spread half of olive mixture on each bread half (French loaf, cut in half). Top with 6 ounces thinly sliced Swiss or Jack cheese. Bake 12 to 15 minutes. Cut crosswise into 1 1/2-inch wide slices.
Mix all together dry until beads form. Add water, 1 tablespoon at a time, until ready to roll. Makes 4 (9 inch) crusts.
Combine all ingredients in saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Cool. Pour mixture in blender; process until smooth. Good for chicken.
Mix all three together. It will keep in the refrigerator for weeks. Great as a dip on chicken strips and raw vegetables.
Preheat oven to 350°. In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla; beat well. Stir in walnuts.
Best to parboil carrots while preparing rest of above. Ingredients to go into pan as listed above. Bake in a 350° oven for about 1 hour.
Cream Crisco and margarine together with sugar. Add eggs, one at a time; beat well. Sift together dry ingredients and add alternately with milk. Stir in flavorings and nuts. (Coat nuts with flour to keep from settling to the bottom.) Bake at 325° for 1 1/2 hours in a tube pan. Top with Brown Sugar Icing.
Preheat oven to 375°. Slice cookie dough into 1/8-inch slices. Line onto a greased pizza pan. Bake for 12 minutes; cool. Cream the sugar, cream cheese and vanilla. Spread on top of cookie crust. Top with fruit arrangement.
Combine milk, flour and seasonings in a 3-quart heavy saucepan. Stir in water and broth until smooth. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Meanwhile, saute onions in butter until tender, about 3 minutes. Stir onions and cooled broccoli into the thickened sauce. Gradually stir in cheese until melted, if necessary, return to low heat to finish melting the cheese. Do not boil. Serve immediately.
Mix egg with milk. Wash and dry catfish fillets. Combine first 5 ingredients. Dip fillets in egg mixture, then in dry mixture. Arrange in a greased 13 x 9 x 2-inch baking dish. Drizzle with melted butter, then sprinkle with almonds. Bake at 350° for 35 to 40 minutes or until fish flakes. Serves 6.
Drain juice from pickles. Use the jar pickles came in and add a layer of pickles, sugar and spices until jar is full. Store in refrigerator and shake every other day. Ready to eat in a week to 10 days.
Heat oven to 375°. Grease pan (13 x 9 x 2-inch). Mix baking mix and water until soft dough forms; beat 20 strokes. Pat in pan with floured hands, pressing 1/2 inch up sides of pan. Cook and stir ground beef until brown; drain. Layer beef, tomatoes, and green pepper on dough. Mix remaining ingredients; spoon over top. Sprinkle with paprika. Bake until edges are light brown (25 to 30 minutes). Serves 10.
Chop, boil, drain and mash eggplants. Saute onions in margarine and add to eggplant mixture. Mix in egg, flour and milk. Add cheese and spices. Place in greased baking dish. Add rest of cheese to top, then bread crumbs and dot with margarine. Bake at 350° for 30 to 45 minutes.
Mix cake mix and bake according to directions in a 9 x 13-inch pan. Remove from oven and pour the sweetened condensed milk over cake, then pour caramel topping over milk. Cool and cover with Cool Whip. Top with the crushed 5th Avenue bars.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in small mixing bowl. Beat on high speed until stiff peak forms, about 5 minutes. Transfer to large bowl; on low speed or by hand, gradually blend in sugar. Stir in nuts. Drop mixture by teaspoon onto wax paper. When outside fills firm, turn over and allow to dry 12 hours. Store in airtight container.
Mix sour cream and taco seasoning. Layer beans, guacamole, sour cream and Cheddar cheese. Top with green onions and refrigerate.
Cook broccoli; drain. In a bowl add 1 cup shredded Cheddar cheese, 1 can mushroom soup and mayonnaise. Beat eggs; then mix all together. Add bread crumbs on top. Bake at 350° for 30 minutes.
Scald milk and add sugar, salt and shortening. After shortening melts, add water and cool until lukewarm. Add yeast, softened in 1/4 cup lukewarm water. Never use hot water as it kills the working power in the yeast (105° to 115°). Add flour gradually, mixing it in thoroughly. When dough is stiff, turn on a lightly floured board and knead until smooth and satiny. Shape into a smooth ball; place in a greased bowl. Cover with wax paper and a tea towel. Let rise in a warm place until it doubles in bulk.
Line cookie sheet with graham crackers. Melt raisin chocolate covered caramels over low heat. Mix with whipping cream. Spread over graham crackers. Sprinkle with chopped nuts. Can use peanut butter chips, too. Cut or break up to serve.
Cream butter thoroughly. Gradually add sugar and continue to cream. Add eggs (one at a time). Beat after each egg. Add flour gradually; add vanilla. Bake in greased tube pan at 350° for 1 hour or until cake leaves sides of pan.
Sort and rinse beans; place in pan and cover with water. Bring to boil. Boil 2 minutes; remove from heat and let stand 1 hour. Drain beans and discard liquid. In same pan, place ham bone, 3 quarts water and beans; bring to boil. Reduce heat; simmer 1 1/2 hours. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer 1 hour, then add tomatoes and brown sugar. Cook 10 minutes.
Cream together very well the butter and sugar for 5 minutes. Should resemble whipped cream. Add flour and salt. Dough should work up into a ball, cleaning the sides of the bowl. Press out on nonstick cookie sheet to 1/4 to 1/2-inch thick. Run knife completely through dough as if to cut it in squares. Pick, if desired, and sprinkle sugar, if desired. Bake for 30 minutes at 300°. Cool, then cut following lines made before.
Combine first 3 ingredients in a plastic container. Cover and refrigerate. Stir in ginger ale and serve over ice. Yields 5 quarts.
Heat oven to 350°. Cook ground beef until done, along with onions; drain. Spoon into 13 x 9-inch baking dish. Stir taco seasoning, tomato sauce and corn and pour over hamburger. Sprinkle well with cheese.
Pit and peel avocados. Put in mixing bowl and mash to chunky texture. Add remaining ingredients and mix thoroughly. Chill in refrigerator until ready to serve. If left to stand too long, avocados will turn brown. For best color and flavor, you should make this salad no more than one hour before serving.
Put pretzels into 9 x 13-inch pan. Mix rest of ingredients and sprinkle/pour over pretzels. Bake at 300° for approximately 20 minutes. Stir after 10 minutes. When done, spread on brown paper bag to soak up any excess oil. Cool and enjoy.
Wrap bacon around chicken. Place dried beef in bottom of dish. Place wrapped chicken breasts on top of dried beef. Cover with mixture of soup, sour cream and cream cheese. Cover slightly with foil. Bake at 325° for 2 hours. When tender, remove foil and let brown slightly. Serve over rice or noodles.
Combine first 5 ingredients and mix well for 2 minutes. Bake in 3 layer pans at 350° for 25 minutes or until done.
In a large bowl of mixer, beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs, one at a time, beating well after each. Beat in vanilla. Gradually and gently stir in flour, blending just until flour is thoroughly incorporated (do not overmix).
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Remove from heat and add milk. Reheat, stirring constantly and boil for 1 minute.
Cream sugars and butter. Add eggs. Add dry ingredients, then add nuts. Bake in 13 x 9-inch greased and floured pan. Bake at 350° for 50 minutes; cool.
Put in a bowl. Wash hands super clean. With hands mash, knead and squeeze together all the ingredients. Roll into small balls. Put on cookie sheet. Butter bottom of glass, dip in sugar, make balls flat. Bake at 350° for 10 to 12 minutes.
Place the diced potatoes in a large saucepan, cover with water and simmer until tender, about 20 minutes. Drain. Place potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in sour cream. Season with nutmeg, salt and pepper. Serve immediately or refrigerate and reheat later in a buttered casserole baked at 300° for 20 minutes. Serves 12.
Cream butter and sugar together. Beat until sugar granules have dissolved and mixture is light and fluffy. Add eggs, one at a time, and beat well. Mix flour, baking powder and salt together in bowl. Then add flour mixture, alternating with milk. Beat after each addition. Add vanilla. Pour into three greased 8 or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes.
In saucepan, melt butter. Add onion and cook until tender. Stir in flour, salt and pepper until well mixed. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat.
Mix ingredients together thoroughly. Cook until thick, pour into baked pie shell. Beat whites of egg until stiff. Add 4 tablespoons sugar and spread on pie. Place in oven and brown lightly.
Put all ingredients in saucepan except evaporated milk. Boil over medium heat 2 minutes. Cool 5 minutes. Stir in milk. Serve on hotcakes.
Whip cream cheese until smooth. Fold in shrimp, green onions and celery to taste. Add French dressing until dipping consistency.
Mix all ingredients well. Pour into greased muffin tins and bake at 400° until done (depends on the size of muffin tins).
Mix together; bring to boil. Put in sterilized jars and seal. Makes 8 to 10 pints.
Preheat oven to 350°. Grease and flour 3 (9 x 5-inch) loaf pans. In a large mixing bowl, beat together eggs, sugar, oil and milk. Combine flour, baking powder and salt in another bowl. Beat into egg mixture gradually. Stir in poppy seed and almond extract. Pour into pans. Bake 50 to 50 minutes.
Mix water, soy sauce, soup mix and oil into saucepan. Bring to full boil and add the oatmeal and walnuts. Cook until thickened. Set aside and cool.
Mix ingredients together. Cut in butter until blended. Arrange apples in a greased 10 x 13-inch pan. Put dry mix over apples and extra butter on top. Bake 30 minutes, covered, at 350° and then uncovered for 5 minutes. Serve warm with ice cream or cooled with whipped cream or just plain.
Heat oven to 375°. Sift together several times the flour, cocoa and the first amount of sugar. Set aside. In large mixer bowl, beat the egg whites, cream of tartar and salt until foamy. Add second amount of sugar, two tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remainder of mixing is done by hand. Gently fold in vanilla. Sift flour-sugar-cocoa mixture, 1/4 cup at a time, over meringue, folding gently by hand until flour mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with knife to remove large air bubbles. Bake at 375° for 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel. Let hang until cake is completely cool. To remove from pan, carefully run a knife around edge to release cake. If desired, glaze with your favorite glaze or whipped cream or ice cream.
Cook all ingredients in a double boiler until thick. Put in crusts. Cover with meringue and brown in oven. Makes 2 pies.
Pour mixture of egg, butter and sugar over apples and bake at 400° for 15 minutes, then reduce heat to 300° and bake for 30 more minutes.
Brown ground beef, onion and salt. In 2-quart casserole, combine beef mixture, corn, tomato sauce, basil and marjoram. Cover with mashed potatoes. Top with grated cheese. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes.
Arrange fruit in serving dishes. (If fruit darkens easily, dip in orange or lemon juice.) Top with spoonfuls of dairy sour cream or yogurt. Sprinkle with brown sugar or drizzle with honey. Chill about 1/2 hour before serving.
Cook raisins in water until all water is absorbed. Cool. Add remaining ingredients. Bake at 350° until done. Makes 24 medium sized muffins.
Place the cream cheese, mayonnaise, Worcestershire sauce, Tabasco, onion and garlic salt in the bowl of a food processor and process until smooth. Add salt and pepper to taste. Drain the oysters; rinse away the excess oil and pat dry. Place in shallow bowl; mash with fork. Spread cheese mixture into a rectangle on a piece of plastic wrap. Spread the oysters on top of cheese, leaving 1/2-inch cheese uncovered on all sides. Roll up, jelly-roll fashion. Sprinkle the top of roll with minced parsley. Refrigerate 3 to 4 hours before serving. Great with Ritz crackers. Serves 8 to 10.
Sift dry ingredients together. Cut in Crisco. Add milk and mix well. Add cheese and mix. Melt margarine and cool. Roll out and cut biscuits. Dip in melted margarine. Place in baking pan. Bake in preheated 450° oven until brown, about 12 to 15 minutes. Makes approximately 6 (2 1/2-inch) biscuits.
Have ingredients at room temperature. Cream shortening, margarine and sugar. Add eggs, one at a time; beat well. Add milk with flavoring added. Sift together dry ingredients and add to mixture. Beat well. Fold in coconut. Bake at 300° for 1 1/2 hours in a 10-inch tube pan which has been greased and floured.
Combine dry ingredients. Make hole in center of dry ingredients. Combine the very soft butter, eggs (beaten slightly) and the milk in center of hole, too. Stirring around from center of your mixture of dry ingredients, you will notice flour mixing into wet mixture. Bake at 375° for 14 to 15 minutes. Spoon onto greased cookie sheet (teaspoon or tablespoon). Makes 2 dozen.
Warm apples and put soda in apples. Cream butter and sugar. Let apples and soda cool before adding butter, sugar and rest of the ingredients. Preheat oven to 250° and bake for 2 hours.
Mix all ingredients, except 1/2 can French fried onions. Bake, uncovered, 15 minutes at 350°. Stir in remaining onions and bake 15 minutes more. Makes 8 to 10 servings.
Cut chicken in small pieces. Fry in 2 tablespoons oil until white. Add diced peppers. Fry until soft. Drain liquid. Put in separate bowl. Put salsa in pan with 2 cups cheese. Heat until cheese melts. Add chicken and peppers. Heat for 2 minutes. Put chips on tray. Put mix on top. Add shredded cheese on top. Bake in oven at 350° until cheese melts.
Sift flour, sugar, baking powder and salt together. Blend in cornmeal. Add oil, beaten egg and milk. Stir only until dry ingredients are moistened.
Break wings apart and throw tips away. Mix all ingredients and pour over wings in plastic bag or dish. Cover and refrigerate overnight. Bake, uncovered in a single layer on flat cookie sheet. Bake at 350° for 45 minutes until tender and brown.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350° for 9 minutes.
Melt Crisco in 1/2 cup boiling water in large bowl. Cool to lukewarm. Mix yeast in 3/4 cup lukewarm water. Add cooled Crisco. Blend egg, sugar, salt and 1/2 cup water. Add to first mixture. Mix well. Add flour; makes a stiff dough. Cover and refrigerate overnight. Roll out and knead on floured board. Roll out 1/2 to 3/4-inches thick. Cut and put on largest baking sheet. Brush with melted butter. Let rise 30 to 60 minutes. Bake at 400° for 10 minutes or until light brown. Brush with melted butter again. For cloverleaf rolls, drop 3 small balls into muffin tins to rise.
Mix and boil brown sugar and water until thickened stage (about 5 to 7 minutes). Remove from heat. Stir in vanilla and pecans. Drop by spoonfuls on wax paper.
This is pretty simple bread, which is kind of a cracker, with big bubbles on it. Every few months my grandmother would spend the day baking it and hand over a couple of shopping bags full of them to each of the families.
Beat eggs until light. Add sugar and shortening. Sift flour, salt and baking powder together and add. Add dates, nuts and vanilla. Blend together well; pour into greased shallow cake pan. Bake for 25 minutes at 325°. Cut into bars; roll in powdered sugar.
Preheat oven to 425°. Remove any loose papery skin from garlic; separate garlic head into cloves. In a large roasting pan (about 17 x 11 1/2-inch), place garlic cloves and chicken pieces, skin side up. Bake, uncovered, 15 minutes.
Mix cake mix and pudding. Add oil, milk and eggs. Mix well. Bake at 350° in 3 (8 or 9-inch) cake pans (greased and floured) until a wooden pick inserted in the center comes out clean. Cool completely.
*You can use noodles or rice. If you use rice, add 1 can of water.
Cook sugar and syrup until golden brown. Remove from heat. Stir in butter, soda, vanilla and nuts. Mix well. Pour on well-greased platter. When cool, break into pieces.
Saute onion in butter. Add soup and milk and mix well. If more milk is needed to thin out, add it now. Add remaining ingredients, except 1/2 cup of cheese. Preheat oven to 350°. Pour mixture into greased 2-quart casserole; bake for 30 minutes. Top with remaining cheese and chips and bake until cheese melts.
Mix pretzels, butter and 4 tablespoons sugar together. Spread in a 9 x 13-inch Pyrex baking dish. Bake at 400° for 5 minutes. Cool. Mix cream cheese and sugar together. Fold in Cool Whip. Spread on top of pretzels. Mix Jell-O and water. Add strawberries. Pour over cream cheese layer. Chill. Serves 12.
Make up cake mix by package instructions with addition of 1 teaspoon vanilla and 1 package of coconut. Bake in greased and floured 9 x 13-inch pan by package directions.
Prepare graham cracker and butter crust into a 9 inch pie or quiche dish. Mix 3 egg whites until fluffy and add sugar until stiff. Mix egg yolks until thick and fold into whites. Prepare 2 sups cool whip, 1/3 lemon juice and rind of lemon. Fold into egg mixture. Sprinkle about 1/4 cup of graham crackers on top. Leave in freezer overnight.