HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together until creamy and smooth; set aside. Place 1 vanilla cookie wafer in muffin tin inside cupcake paper. Place cheese mixture on top of cookie (about 1/2 full) and bake at 350° for 15 minutes. Cool. Place your choice of fruit pie filling on top (cherry, peach and blueberry are attractive). Makes about 24.
Beat shortening, sugar and eggs well. Add remaining ingredients. Make soft dough. Refrigerate 1 hour.
Combine dressing mix with cream cheese. On a large cookie sheet, press rolls, after separating, into pan. Bake 7 to 8 minutes at 350°. Cool. Mix vegetables; set aside. Mix other ingredients and spread on bread. Top with Cheddar cheese; press veggies and cheese down into mixture and cover with plastic wrap. Refrigerate for 3 to 4 hours. Recipe can be baked in a 9 x 13-inch pan.
Preheat oven to 425°. In large bowl, combine all ingredients; mix well. Pour into pie shell; bake for 15 minutes. Reduce temperature to 350°. Bake 35 to 40 minutes longer, or until done. Cool. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie. Note: See topping.
Mix all ingredients and form dough in food processor or by hand. Chill dough 1 hour. Roll 1 teaspoon of dough into a 1-inch ball. Place balls on ungreased cookie sheet 3-inches apart. Dip a cookie stamp into the granulated sugar and flatten each ball. (If you don't have cookie stamps, you may use the bottom of an etched glass, jar, creamer or sugar bowl.) Bake at 300° for 20 to 25 minutes. Do not brown. These are white, melt-in-your-mouth butter cookies.
Prepare brownie mix as directed and spread into pan. In same bowl, mix cream cheese, sugar, egg and flour until well blended. Spoon mixture over brownie batter. Aunt Sissie always spread hers over the chocolate as a single layer. You can also swirl with a knife to cause a marbleized effect. Bake 40 minutes at 350°.
Combine raisins and orange peel; set aside. In medium bowl cream dry milk with butter. Add beaten egg. Add orange juice and beat well. In another bowl combine flour, baking powder and salt. Add the raisin mixture and stir well. Stir dry ingredients into orange juice mixture and mix thoroughly. Stir in nuts and pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 45 minutes or until cake tests done. Remove from oven, cool on rack and invert onto serving platter. Drizzle the sauce over the top of the cake, a little at a time, until the sauce is entirely absorbed. Refrigerate at least 24 hours before serving. The cake improves with age. Makes 8 to 10 servings.
Arrange beef and vegetables in 3-quart casserole dish or I use a small roaster pan. Combine soup and water, pour over meat and vegetables. Tuck bouillon cubes in casserole at opposite ends of dish. Cover and bake at 300° for 3 1/2 hours or until meat is tender. Is good served over biscuits.
Cook and mash carrots. Mix in all ingredients. Refrigerate all day or all night or freeze for later. Place large heaping tablespoonful in palm of hand. Pat flour on both sides and form into patty. Deep-fry (in frying pan) until brown on both sides.
Stir together pudding and undrained pineapple until completely blended. Fold in Cool Whip and marshmallows. Chill.
Brown onion and celery in 1/2 stick butter. Spread over bottom of 1 1/2-quart casserole dish. Add cooked broccoli spears and cover with rice. Mix cream of chicken soup and milk and pour over rice. Spread Cheez Whiz over top and bake in microwave oven on Medium power for about 15 minutes or until Cheez Whiz is melted and rice is done.
Beat brown sugar, butter, Amaretto, creamer and spices until well blended. Store in refrigerator up to 1 month. To serve, spoon 1 tablespoon mixture into mug. Add 6 ounces hot coffee, wine, cocoa or milk. Serve immediately. Garnish with real whipped cream and cinnamon stick.
Put all ingredients, except rice, in a 2-quart pot with lid and bring to a boil. Then add rice. Bring to a second boil. Turn down heat to low. Cook, covered, for 20 minutes.
Boil cranberries, sugar and water until berries pop. Turn off fire; add marshmallows and Jell-O. Mix well. Set aside to cool some, stirring occasionally. When Jell-O starts to set, stir in celery, apples and nuts. Chill.
Mix up cake mix as box directs; pour into greased 9 x 13-inch pan. Sprinkle rhubarb, whipping cream and sugar on top of mix. Bake for at least 1 hour at 350°. Serve with Cool Whip.
Drain hearts of palm. Mix cream cheese, onion and lemon juice until creamy. Spread some cheese mixture on each slice of ham. Place one palm on the short end of each slice of ham and roll up. Place on plate and refrigerate at least 3 hours. When ready to serve, cut each roll into 1/2-inch pieces and arrange on serving plate.
Preheat oven to 375°. Should make about 6 - 8 bundles. Cut bacon slices in half. Wrap bacon around all green beans. Secure with a toothpick until all are used. Make a glaze with melted oleo, brown sugar, garlic powder, salt, and pepper. Place green bean bundles in 9 X 13 casserole. Pour glaze over the beans. Bake at 375° covered for 45 minutes. Then uncover and bake ten to fifteen minutes more.
Trim and wash greens. Cut into 1/2-inch pieces. Put in pressure cooker. Add 1 cup water, salt and oil. Cook on pressure for 5 minutes. Cool the cooker and let water boil down. Add 2 tablespoons of sugar and cook 5 more minutes.
Season throughout cooking. Heat on low/medium for 3 hours. Serve with wedge of lemon, if preferred.
Cream shortening and sugar. Add eggs, then add cinnamon, salt and cloves to flour. Add to creamed mixture with sour milk. Add cherries and nuts. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Preheat oven to 325°. Grease and lightly flour a deep 8-inch spring-form cake pan. Cream butter; add sugar gradually and cream until fluffy. Add the chocolate and mix thoroughly, scraping the bottom of the bowl several times. Add the egg yolks, one at a time and and mix well after each one. Stir in flour until no particles show. Beat the egg whites until stiff, but not dry and gently fold them into the batter until no white shows. Turn the batter into the prepared pan. Bake on the lower shelf of the oven until the cake shrinks from the sides of the pan and rebounds to the touch when pressed gently in the center or about 1 1/4 hours. Let the cake stand 10 minutes on a cooling rack before turning out of the pan. (The cake will shrink slightly on cooling.) Turn the cake out on the rack. Turn right side up and let it finish cooling. Stand the rack and cake on waxed paper and spread the top with jam. Pour any desired chocolate icing over the cake and spread it quickly to coat the top and sides. Makes 6 to 8 servings.
Warm milk; add yeast. When dissolved, add other ingredients and knead well. Roll into 2-inch balls and put into pan. Spoon melted butter over top and let rise until double in size. Bake at 350° until golden.
Mix cake mix according to directions. Grease 10 x 13-inch layer cake pan. Put 1/2 of dough in cake pan. Spread evenly the apple pie mix. Add remainder of dough. Pour brown sugar mixture over pan. Bake for 30 minutes at 350°. Put each serving in microwave and serve warm.
Melt chocolate in the top of double boiler. Combine butter and confectioners sugar in mixing bowl; beat until smooth. Beat in egg yolks one at a time. Stir in chocolate and vanilla. Chill until mixture is stiff; shape into 1/2-inch balls for dipping in melted chocolate or 1-inch balls for coating with cocoa, coconut or ground nuts. Place coated centers on baking sheet to firm. Store in airtight container in cool, dry place. Yields 24 (1-inch) balls or 48 (1/2-inch) balls.
Mix first 3 ingredients until cookie dough consistency. Press into a greased 13 1/2 x 9 1/2-inch pan. Mix remaining ingredients. Pour over dough. Bake at 350° for 1 hour.
Mix oil, dressing and dill. Pour over crackers and toss. Cover overnight before serving.
Mix cheese and sugar together until smooth. Add remaining ingredients. Pour equal amounts into pie crusts and refrigerate until ready to serve.
Combine pudding, milk, egg and sugar; bring to boil. Remove from heat and stir in butter and coconut. Cool 5 minutes; stir twice. Pour into baked pie shell; cover with Saran Wrap and chill 3 hours. Top with Cool Whip and toasted coconut.
Bring cranberries, water and sugar to boil. Cook and cool slightly. Add remaining ingredients. Mix together. You can mold it or just serve with spoon from dish.
Put cornbread mix in large bowl. Add milk and stir. Add other ingredients in order given. Bake in 3 greased 8 x 8 x 2-inch pans at 400° for about 35 minutes or until done. Yield: 12 to 16 servings.
Microwave chips and 1 teaspoon of oil with 14 ounces of almond bark on High for 2 minutes (leave out 1 square of bark) in 2-quart bowl. Stir. Microwave for 1 to 2 minutes more, stirring every 30 seconds until smooth. Stir in marshmallows, peanuts and cereal. Pour onto a 12-inch, lightly greased pizza pan. Decorate with cherries. Sprinkle coconut on top.
Preheat oven to 325°. Lightly grease 2 baking sheets. Combine flour and baking soda. Beat butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture, walnuts or peanuts and chocolate. Drop 2 tablespoons batter per cookie onto prepared sheets, spacing 2 inches apart. Bake for 15 to 17 minutes, or until golden brown around edges. Cool on sheets for about 3 minutes. Transfer to racks to cool.
Cream the block of cream cheese. Add the ranch dressing and mix well. Drain the chicken and separate into small flakes. Stir chicken into the cream cheese mixture and shape into ball. Place in the center of a pretty plate and surround with various kinds of crackers.
Stir beef, flour and salt in 2-quart casserole until beef is coated. Add remaining ingredients. Microwave, covered, on High for 5 minutes. Reduce power to Medium (50%) and microwave until beef is tender, 50 to 60 minutes, stirring 2 or 3 times during cooking. Let stand 5 to 10 minutes. Serve over rice or noodles.
Put linguine on to boil. Heat oil in skillet. Drain clams and reserve liquid. Saute garlic for 1 minute. Add clams, oregano and parsley. Simmer for 1 minute more. Add lemon juice and juice from clams. Simmer for a minute or two; stir in yogurt and remove from heat. Toss linguine with butter over low heat. Serve with clam sauce and Parmesan cheese.
Crumble cornbread. Place half in dish. Chop onion, pepper and tomato and add to sweet relish. Put half over cornbread. Place remainder cornbread in dish. Mix mayonnaise with remaining onion, tomato and pickle relish and place over the bread.
Mix cake mix, egg and 1/2 cup butter. Pack in a 9 x 13-inch pan. Bake at 350° for 18 minutes. Put marshmallows over hot cake. Pat down with a spoon. Melt peanut butter chips and 1/3 cup white Karo. Add 3 cups Rice Krispies. Pour over cake. Cover cake with 2 cups salted peanuts. Pat down with a spoon. Cool and serve.
Drain the fruit cocktail thoroughly (save juice). Pour boiling water over tea bag. Let stand about 3 or 4 minutes. Remove tea bag. Soften gelatin in the lemon juice and dissolve in the hot tea. Stir in the juice from the fruit cocktail. Cool until slightly thickened. Stir in the mint and fruit. Spoon into individual molds and chill until firm. Unmold on salad greens to serve.
Cut angel food cake into 1/4-inch pieces. Layer some cake pieces in a 9 x 13 pan. Spread some pie filling over the top. Add another layer of cake pieces and pie filling. Whip jello and chill. Whip cream cheese into lemon whip and chill. Spread over layers. Top with 8 ounces Cool Whip. Serves 15.
Dissolve yeast in 1 cup warm water; add 1 teaspoon sugar and set aside. Put hot water, honey, oil and salt in large pan; mix well. Add yeast. Make sure mixture is not too hot when adding yeast. Add flour and knead until soft and elastic. Let rise 1/2 hour. Knead. Let rise until double in size. Work out and put in pans. Let rise until double in size. Bake at 350° for 20 minutes, then at 300° for the last 20 minutes or until brown and baked.
Boil and mash potatoes. Measure 1 cup into bowl. Add milk, sugar, shortening and well beaten eggs. Raise yeast in lukewarm water about 10 minutes. Mix all ingredients together.
Bring stock and onion to boil. Reduce heat and simmer 5 minutes. Cool. Blend cream cheese and sour cream in medium bowl. Add green chilies, cumin and garlic. Stir in stock, heavy cream and salt. Transfer to blender in batches and process until smooth. Cover and chill until ready to serve.
Soften cream cheese. Mix together cream cheese and sour cream. Spread on serving plate. Chill 1 hour. Spread salsa over cream cheese mixture. Sprinkle with grated Longhorn cheese and diced tomatoes. Cover and chill. Serve with tortilla chips.
Mix sugar, flour, salt and pepper with corn. Add beaten eggs and melted butter. Add milk last. Place in buttered casserole and bake 1 hour at 350° or until top is golden brown.
Combine all ingredients except 1/2 cup pecans together and mix thoroughly. Pour into an unbaked pie shell and sprinkle with remaining pecans. Bake at 35 degrees for 40 -45 minutes.
Mix cream cheese (sliced into small pieces), chopped ham and onion. Form into ball. Put on a plate and refrigerate until ready to serve.
You will need 2 loaf pans, greased and floured. Mix oil and sugar; add eggs, zucchini and vanilla. Mix flour with other dry ingredients. Add together with pecans. Bake 1 hour at 350°.
Sift dry ingredients together into bowl. Add buttermilk and oil; blend well. Knead on floured surface. Pat out to 3/4 inch thickness. Cut with biscuit cutter. Place on greased baking pan. Bake at 450° until lightly browned.
Heat oven to 325°. Grease a cookie sheet lightly. Mix baking mix, brown sugar, sour cream, margarine, egg and vanilla. Stir in cashews. Drop by rounded teaspoonful onto cookie sheet. Bake for 12 to 15 minutes, or until no indentation remains when touched. Cool for 1 minute; remove from cookie sheet. Cool completely. Frost with Browned Butter Frosting. Makes about 3 1/2 dozen cookies.
Butter an 8-inch square pan real good. Mix in a heavy 2-quart saucepan the water, brown sugar and Pet milk; cook over medium heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft ball stage (234°). Stir often. Remove from heat and add vanilla, butter and nuts. Beat until candy is thick and creamy, losing its shine. Quickly spread in buttered pan. Cool and cut in about 25 pieces.
Shape ground beef into 1 inch balls. Bake on a cookie sheet at 400° for 10 minutes. Combine brown sugar, cornstarch and basil and stir in remaining ingredients. Cook over medium heat, stirring constantly until thickened. Add meatballs, cover and refrigerate.
Place hash brown potatoes in casserole dish. Mix sour cream, cream of chicken soup, onion and cheese well. Pour over potatoes. Sprinkle with corn flakes, then pour margarine over top. Bake at 350° for 45 minutes.
Fry garlic and ginger in oil (chicken fat may be used) until brown. Take out garlic and ginger, add chicken and fry until slightly browned. Add water and cook until chicken is tender (about 2 to 2 1/2 hours). Add long rice and seasonings. Cook 10 minutes longer.
Beat cake mix, margarine and 4 eggs together. Press into a 9 x 13-inch buttered pan. Mix cream cheese, 3 eggs and powdered sugar. Pour over batter. Bake at 350° for 35 to 45 minutes. Watch closely, easy to burn.
Preheat oven to 425°. Grease a 14-inch round pizza pan or a 15 x 10-inch jelly roll pan; set aside.
Whip cream with sugar, vanilla and salt. Fold in sour cream. Alternate layers of cherry filling and whipped cream mixture in parfait or sherbet glasses beginning with a red layer and ending with a white one. Top each with a single cherry. Chill until serving time. Makes 8 Servings.
Mix margarine and sugar. Add eggs, one at a time. Sift dry ingredients together. Add gradually to butter mixture. Add vanilla and milk. Pour into greased and floured pan. Bake at 325° for 1 1/2 hours. Cool.
Dissolve Jell-O in hot water. Mix all ingredients well and bake at 350° for 30 minutes. While cake is baking, mix 4 tablespoons lemon juice and 2 cups powdered sugar. Punch holes in warm cake. Pour glaze over cake.
Boil meat, 3 teaspoons salt, pepper, green pepper and onion in enough water to cover until tender. Drain well. Set broth aside. Put both meat and vegetables through coarsest blade of meat chopper. Add Worcestershire sauce, catsup, salt, Tabasco sauce and chili powder. Mix well.
Crust: Combine graham crackers, 4 tablespoons sugar and melted butter. Pat firmly against bottom and sides of a 9 x 13-inch cake pan.
Mix crumbs with butter until blended. Press firmly onto bottom of well-greased 8-inch spring-form pan. Chill.
Place thin slice of onion and 2 to 3 slices of carrots on each slice of meat. Dust with salt, pepper and flour mixture. Roll and fasten with toothpicks or thread. Brown on all sides in melted butter. When all pieces are brown, cover with water. Add a few bay leaves and 1/4 teaspoon allspice. Simmer 15 minutes. Make a paste of flour and water; pour over meat and simmer about 45 minutes more for flavorful gravy. Watch carefully after 30 minutes to be sure gravy doesn't cook away.
Mix the first 3 ingredients well. Press into a 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool.
Cream together sugar, oil and zucchini; add egg and mix well. Mix dry ingredients, then add to cream mixture. Add raisins and nuts. Stir through. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
About 3 hours ahead or early in day: Prepare pie crust with fluted edge; refrigerate. Preheat oven to 425°. In large bowl, with mixer at medium speed, beat pumpkin with next 10 ingredients until well mixed. Place pie plate on oven rack; pour pumpkin mixture into pie crust. Bake 15 minutes. Turn oven control to 350° and bake 35 minutes more or until filling is set. Cool. Serve topped with whipped cream. Makes 8 servings.
Slice chicken or beef and pound to desired thickness. Dip in egg, then in seasoned bread crumbs. Place in baking dish with oil or Pam. Bake and turn cutlets and add liquid from can of black olives and can of mushrooms. Bake about 1/2 hour, then add mushrooms and olives. Bake 1/2 hour. Serve with baked or mashed potatoes and salad and vegetable for a complete meal.
Cream the sugar and shortening. Add eggs and vanilla. Beat. Add dry ingredients, a little at a time. Add oats and nuts. Mix well. Make rolls in waxed paper and chill. Slice 1/2-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes.
Place strawberries in baked pie crust. In a medium sauce pan combine sugar, flour, jello, and water. Cook, stirring constantly, on medium heat until mixture thickens. Pour mixture over strawberries in pie crust. Let cool and frost with whipped topping.
Wash potatoes; leave skin on. Boil in approximately 1/2 inch of water. Peel while hot, then mash potatoes; let cool. Then add 4 cups of flour, grated cheese, salt and eggs. Knead together until large dough ball is formed. Roll segments into long strips. Cut strips into gnocchi size (1/4 inch). Place pieces into floured pan. Leave in cool place until ready to cook. Cook in boiling water for 5 minutes (stir one time). Serve in sauce.
Mix cream of coconut and pineapple juice. Add ice cream, then club soda. Makes one small punch bowl. Delicious!
Brown beef and onion in shortening; drain off excess fat. Stir in water and next 5 ingredients. Stir. Bring to boil. Simmer on low heat for 15 to 20 minutes, covered, stirring constantly.
Mix all the ingredients together. Pour ingredients into a well-greased 9-inch pan. Add the smidge of grease on top of the bread and bake at 500° until bread turns golden brown. Very delicious!!
Dip chicken cutlets in egg and milk, then in flour. Put margarine in frying pan and brown cutlets in pan on both sides. Place cutlets in baking dish. In frying pan, add in margarine, 1 can chicken broth, mushrooms (minus the juice), salt and pepper to taste and a pinch of parsley. Stir. Add 3/4 cup of red wine; stir again. Bring to boil; simmer. Add 1 tablespoon flour and 1 cup of hot water; simmer until thick. Pour over chicken. Bake at 350° for 45 minutes.
Cut chicken into pieces and simmer in 2 quarts of water for 2 hours. Remove, debone and dice. Add vegetables; simmer, uncovered, until beans and potatoes are tender. Add cornstarch to make thickening.
Place bread on cookie sheet and bake at 250° for 1 hour. Also place oleo and garlic in oven in covered Pyrex dish or measuring cup. By doing so, your oleo is ready when your toast is. Dribble oleo on toast. Sprinkle well with Parmesan cheese, pizza seasoning or Italian seasoning and lightly with cayenne pepper, if desired. Let cool a few minutes. Enjoy warm or store in airtight container. Great munchies! Also great with salads!
Beat cream cheese and mayonnaise until blended. Mix in other ingredients except nuts. Chill for several hours. Shape into ball and roll in chopped nuts.
Put raw hamburger in the bottom of the crock-pot. Put diced potatoes, cut carrots and onions on top of burger. Pour soup over and crock during the day.
Cut up peppers, onion and mushrooms into small pieces. Saute until almost cooked and put into sauce. Bake sausage for 30 minutes at 325° or until almost done. Cut sausage into bite size pieces. Put into sauce. Simmer for 1 hour.
Mix and bake cake as directed on box. Crumble 1/2 of cake into bottom of punch bowl. Spread 1 can of cherry pie filling and sprinkle pecans and half pineapple. Spread 1 box of Cool Whip over this. Proceed with layering remaining ingredients. To serve, use regular punch bowl dipper or large spoon. Serves 36.
Mix ingredients. Heat on stove on medium heat or heat in coffee percolator. Serve hot.
Brown sausage and drain well. Melt cheese. Add Ro-Tel tomatoes and sausage. Mix well.
Cook sugar and syrup until very thick (230°). Add butter. Stir. Add cream gradually so mixture doesn't stop boiling. Cook until firm ball (242°), stirring constantly. Add salt and vanilla. Mix well. Pour into well greased sheet pan. When cool, cut into small squares and wrap in wax paper.
Heat 9 cups of milk to boiling point. Mix remaining ingredients together. Add to hot milk; stir until thick. Add 1/2 pound of butter; stir well. Cool pudding until chilled, then add 4 teaspoons coconut flavoring and 1 1/2 cups coconut flakes. Put in 4 baked pie shells. Beat egg whites until stiff. Add 1/2 teaspoon baking powder and 1 1/2 cups white sugar. Beat again until stiff, then put on top of pies and brown in oven.
Mix altogether. Bake at 350° for 45 minutes in 10 x 11-inch pan (bigger than pie dish).
Mix the cream cheese, sour cream, oregano and crushed red pepper. Spread in bottom of pan. Cover with pizza sauce. Sprinkle onion, green pepper and pepperoni on top. Bake at 350° for 15 minutes. Top with Mozzarella and return to oven. Remove when cheese has melted. Serve hot with crackers, bread sticks or garlic bread.
Combine and blend well the sugar, soup, vinegar, oil, mustard, salt and pepper. Add carrots, green pepper and onion. Marinate overnight. Serve cold.
Dissolve yeast in warm water in electric mixer bowl. Stir in sugar, salt, softened margarine and 3 cups flour. Beat at low speed until blended. Beat at medium speed until smooth (about 2 minutes). Scrape beaters and beat in the rest of the flour by hand. Cover and let rise in a warm, draft-free place until more than doubled, about 45 minutes. Stir down. Beat vigorously about half a minute. Turn into 1 1/2-quart greased casserole. Bake in a 375° oven for about 50 to 55 minutes or until done.
In saucepan, mix together and bring to a boil the butter, milk, sugar and cocoa. Remove from heat. Add peanut butter, vanilla and oatmeal. Drop by teaspoon on wax paper or foil to cool.
Wash potatoes. Cut into bite size chunks and place in a 3-quart Pyrex dish. Dot pats of butter over potatoes. Salt and pepper to taste and cover with foil. Bake at 400° for about 45 minutes. Remove from oven and place Velveeta slices over potatoes and add Ranch dressing. Return to oven and bake for another 10 to 15 minutes or until cheese is melted.
Bring margarine, milk and cocoa to a boil; stir. Let boil for 3 minutes. Take off heat and add oats and peanut butter. Stir until peanut butter is dissolved. Pour onto cookie sheet; let cool. Then cut.