HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften Cheddar cheese and cream cheese to room temperature or place in microwave to soften. Blend thoroughly. It will take some time. Add Tabasco, garlic powder and pecans. Divide in half. Roll out into logs. Sprinkle paprika on a piece of waxed paper and roll logs in it, coating generously. Wrap each log in waxed paper and then in aluminum foil. Makes 2 logs and freezes beautifully.
Cream butter and sugar reserving 1/2 cup of sugar; add vanilla, lemon extract and egg yolks, one at a time, and beat well. Add alternately flour and sour cream (with soda dissolved and stirred into sour cream); beat egg whites and add 1/2 cup sugar. Fold into first mixture and bake in a greased and floured 10-inch tube pan at 325° for about 1 1/2 hours. While cake is still warm, cover with the Buttered Rum Glaze.
Put all ingredients in a medium size saucepan over medium heat. Heat about 4 minutes, stirring 2 or 3 times.
Mix together; pour into roast pan and toast at 250° until a golden brown (30 to 40 minutes).
Whip Dream Whip. Add cream cheese. Mix thoroughly together. Put over graham cracker crust. Put cherry pie filling on top. Refrigerate at least 2 hours. Use a 9 x 13-inch pan for this recipe.
Cream Crisco, margarine, salt and granulated sugar. Combine flour and milk. Cook mixture to a paste, stirring constantly. Cool until lukewarm. Add paste to creamed shortening. Fold in powdered sugar to desired consistency.
Put broccoli with chicken. Mix mayonnaise, soup, lemon juice and curry powder. Pour over chicken. Spread Cheddar cheese over mixture, then mix bread crumbs and oleo. Pour on top of ingredients and bake at 350° for 30 minutes or until bubbly.
Mix ingredients except fish thoroughly. Cover fillets completely and cook on hot griddle or barbecue grill for a few minutes, depending on size of fillets. Serve immediately.
Mix ingredients well, adding water until mixture is at desired consistency. Pour oil in a 13 x 9-inch baking dish. Put dish with oil only in a hot 400° oven. Get dish hot for 5 minutes. Pour mix in pan and cook 30 minutes or until edges are brown.
In medium saucepan, bring to a boil cider, cloves and cinnamon. Reduce heat to low. Simmer 15 minutes; strain. In medium bowl, stir hot cider mixture into gelatin until gelatin dissolves. Pour 1 cup into 6-cup mold. Chill until consistency of unbeaten egg whites. Set remaining gelatin aside at room temperature. Arrange orange sections and apple slices in partially set gelatin. Chill until firm. Meanwhile, chill remaining gelatin mixture until consistency of unbeaten egg whites. Gently stir in chopped apple. Spoon into mold over orange layer. Chill until firm. Unmold on serving dish. Garnish as desired. Makes 12 servings.
Preheat oven to 425°. Separate crescent dough into 2 large rectangles. Place in ungreased 9 x 13-inch pan. Press over bottom and 1/2-inch up side to form crust. Seal holes. Cook and drain sausage. Pour over crust. Mix cheeses together and sprinkle over sausage. Combine remaining ingredients and pour over cheese. Bake 20 to 25 minutes or until brown. Serves 6.
Cream eggs, sugar, soda, vanilla and margarine. Add corn syrup and peanut butter. Mix well. Stir in remaining ingredients and mix well. Drop on ungreased sheet. Bake at 350° for 12 minutes.
In skillet, cook sausage and onion until tender. Drain; stir in apples, sauerkraut, water, brown sugar and caraway seed. Put in greased baking dish. Cover and bake 1 hour at 350°. Garnish with parsley. Serves 4 to 6.
Mix ingredients in heavy saucepan. Cook on low setting, stirring often. Cook until mixture pulls away from the sides of the pan. Remove from heat and knead. Store in airtight container.
In a large frying pan heat oil; add all ingredients except shrimp and lemon. Cook slowly for 2 minutes. Add shrimp; cover; boil. Lower heat. Cook 5 minutes. Garnish with lemon slices. Serve immediately with toothpicks. Serves 6.
On a large sheet of foil, form meat into a loaf about 3-inches thick. Sprinkle soup mix over meat. Spoon soup over top of meat loaf. Wrap loosely with foil and seal tightly. Place in a shallow pan and bake at 350° for 1 hour and 20 minutes. Serve with mashed potatoes or rice. Gravy will be greasy unless lean beef is used.
Combine sugar, cocoa, milk and butter. Cook rapidly for 3 minutes. Remove from heat. Add vanilla, salt, peanut butter and oats. Mix well. Drop by teaspoonful on wax paper or greased counter. After cookies have cooled off a little, put in the refrigerator.
Break fresh broccoli into small flowerets. Cook bacon until crisp. Drain and crumble. Thinly slice red onion. Combine all ingredients. Stir until all coated. Chill overnight and serve.
Open the cans of garbanzo beans and kidney beans; drain them in the colander. While they are draining, brown the hamburger and follow the directions on the taco seasoning package. Let the hamburger cool a little bit.
Brown beef and onions. Drain fat. In a large bowl, combine beef and onion, spaghetti sauce, macaroni, 1 cup cheese, mushrooms, basil, garlic powder, oregano, salt and pepper. Bake, covered, at 350°, for 20 minutes. Sprinkle with 1/2 cup cheese and bake 5 minutes more or until cheese melts.
Mix all ingredients. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients. Cook 15 minutes in dishpan. Put in jars and seal. Pressure 5 minutes on 10 pounds of pressure.
Cook broccoli 5 minutes, then drain. Combine all ingredients except Parmesan cheese. Butter a two quart casserole and pour mixture in. Sprinkle Parmesan cheese on top. Bake at 350° for 35 to 40 minutes.
Place all ingredients in large casserole. Cover and place in 350° oven for 3 hours; stir every hour.
Crumble hamburger in bottom of 9 x 9-inch or slightly larger pan. Spread soup evenly over it and place potato puffs on top. Bake at 350°, uncovered, for 45 minutes.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix flour, blended oatmeal, salt, baking powder and baking soda together. Mix together with creamed ingredients and add a 12 ounce bag of mini chocolate chips, 1 (8 ounce) Hershey bar (grated) and 3 cups chopped nuts (any kind). Bake on ungreased cookie sheets. Drop by heaping tablespoonful. Bake at 350° for 10 minutes. Remove cookies and place on wire rack to cool. Eat cookies. Makes 6 dozen.
Drain shrimp. Rinse in cold water. Soak in ice 20 minutes. Devein and mash shrimp. Combine with other ingredients and mix well. Shape into ball and chill.
Cook broccoli; drain. Add 1/2 stick of butter, cheese, mustard and lemon juice. Pour into buttered casserole dish. With remaining 1/2 stick of melted butter, mix with cracker crumbs and spread over the top. Bake at 350° for 20 minutes.
Chop 1 package beef and mix with cream cheese, chopped onions and Worcestershire. Form into a ball and roll in second package of beef (chopped). Chill.
In a large skillet, combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Over medium heat, cook and stir until thickened. Add shrimp. Cook until pink. Add remaining ingredients except rice; cook until heated through. Serve with rice. Makes 4 servings.
Cut steak into 4 pieces; rub each piece on both sides with cut garlic clove. Combine flour, paprika, salt and pepper; pound into steak. Brown meat in hot shortening. Top with onions and mushrooms. Cover and cook over low heat until tender, about 2 hours. Add more liquid, if needed. Remove steak to platter. Spoon excess fat from liquid in pan; add sour cream. If too thick, dilute with 1/2 cup water or bouillon. Heat and serve sauce over meat.
In a large pot, heat water and bouillon cubes. When boiling, add macaroni. Cook according to package instructions until just al dente. Drain well. Cut ham into small strips. Place a layer of pasta over bottom of a lightly greased pan. Sprinkle with ham. Continue to layer pasta and ham. In a large bowl, whisk together eggs, half and half, salt and pepper. Pour mixture over macaroni. Top with grated cheese. Bake at 350° for about 35 minutes or until lightly brown on top. Makes 4 servings.
Mix all ingredients in order given. Mix well. Put in a 9 x 13-inch pan.
Mix all ingredients and pour into greased casserole. Bake at 350° for an hour. Serves 8 generously.
Preheat oven to 325°. In large bowl, combine first 3 ingredients; blend well. Stir in remaining ingredients until dough holds together. Shape into 1-inch balls. Place 1-inch apart on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes or until set, but not brown. Immediately remove from cookie sheet. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes 60 cookies.
Preheat the oven to 450 degrees. Grease a baking sheet. Combine all ingredients and mix well, using a food processor, fitted with the steel blade, or an electric mixer. This dough will be sticky and soft but don't add any more flour. Place on a well-floured surface and sprinkle just a little flour on top of the dough. Knead about 10 times. Roll or pat out to a thickness of about 1/2 inch. Cut with a 2 inch biscuit cutter. After cutting the biscuits, you can roll the scraps of dough again but do this only once. Place the biscuits about 2 inches apart on the baking sheet. Bake for about 10 minutes or until the tops are light golden brown.
Mix cheese in milk. Add all remaining ingredients except potato chips. Pour into greased casserole dish and top with crushed potato chips. Bake for 30 minutes at 350°. Serves 10.
Mix all ingredients; place in casserole dish. Sprinkle with crushed crackers; dot top with butter. Bake until top becomes bubbly.
Brown the hamburger; add salt and pepper. Add the remaining ingredients. Simmer for 15 minutes. Serve on rolls.
Saute onion in butter. Drain clams, saving 1 cup of clam juice. Add clam juice, olive oil, spices and clams to sauteed onion and butter. Cook on medium heat for 25 to 30 minutes. Serve over linguini and top with Parmesan cheese.
Bake sweet potatoes to 400° for 1 hour. Peel and cut diagonally into 1/4-inch slices. Arrange potatoes in 14-inch baking dish. Combine margarine, brown sugar, honey, Southern Comfort, cinnamon and nutmeg in small saucepan. Cook over medium heat, stirring until sugar dissolves. Pour over sweet potatoes and apples and bake at 400° for 30 minutes, the last 5 minutes brown under broiler.
Combine all ingredients; beat well. Bake in a prepared tube or Bundt pan in a 350° oven for 1 hour. Also may be baked in a sheath pan.
Place noodles in real warm water. Let soak until soft. Drain. Chop or slice cabbage. Cut onions, including the green tops. Mix softened noodles with cabbage, onions and water chestnuts.
Cream shortening, sugar and egg very thoroughly. Add spices and molasses. Sift flour and soda. Add to other ingredients. Chill. Form in nut sized balls. Dip tops in granulated sugar. Bake on greased cookie sheet for 15 minutes at 350°.
Mix sugar, oil, cider vinegar, salt and pepper together. Toss with vegetables and refrigerate 6 hours. Mix several times before serving.
Drain pineapple, saving juice. Mix all ingredients except crackers. Pour in 1-quart buttered casserole dish. Crumble crackers and mix with 1 stick melted butter. Put on top of casserole. Bake 20 to 30 minutes at 350°.
Rinse limas, add the 5 cups water. Boil 2 minutes, remove from heat and let stand 1 hour. Brown ribs in skillet, remove excess fat. Bury ribs in limas and add remaining ingredients. Cover and cook gently until meat and limas are tender. If needed, add more water, season with salt and pepper to taste in the last 1/2 hour.
Combine meat, onion, egg, milk, bread crumbs and seasonings. Mix lightly. Shape into 18 meatballs. Brown in oil.
In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining 3/4 cup of flour. If necessary, cover and chill dough until easy to handle. Shape dough into 1-inch balls. If desired roll in additional sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 7 to 9 minutes or until bottoms lightly brown. Immediately after baking press 1 milk chocolate kiss into each cookie.
Slice each about 1/2-inch thick, then pat cut surface dry with paper towel. Combine cornmeal, salt and pepper in pie plate. Dredge tomato slices in seasoned cornmeal, making sure each slice is well coated. Fry tomatoes quickly in sizzling hot bacon fat in heavy skillet over moderately high heat. Need only to brown slices on each side, about 1 to 1 1/2 minutes to each side should do it. Serve straight away.
Blend all together. Put in pan and let sit in refrigerator until firm. Serves 12 to 15. Good for a luncheon.
Brown beef, onion and green peppers in a large skillet. Stir in remaining ingredients except noodles. Cook noodles by boiling 15 minutes until tender. Drain and sprinkle noodles over top of skillet mixture and simmer all for several minutes to absorb liquid. Yield: 6 servings.
Mix all dry ingredients. Melt margarine and mix with orange juice and water. Beat egg slightly and add to juice and water mixture. Mix liquids into dry ingredients. Add nuts and cranberries which have been washed and cut into halves. Bake at 350° for 70 minutes in greased loaf pan.
In skillet, brown pork chops. Peel and slice potatoes; put on top of pork chops. Add celery soup on top of pork chops and potatoes. Cover and simmer until potatoes are done.
Mix candy caramels and milk; heat until candy is melted. Then mix nuts in candy and spoon onto wax paper. Melt chocolate and dip candy in it until well coated. Lay on wax paper to dry.
Playing with play dough is lots of fun and helps to strengthen small hand muscles as well as encouraging creativity!
Whisk together first 5 ingredients in a large saucepan. Cook over medium heat, whisking constantly, until mixture boils. Boil, whisking constantly, 1 minute. Remove from heat, and stir in butter and vanilla. Line bottom of a trifle bowl or large clear bowl with one-third of banana slices and one-third of pudding. Repeat layers twice, ending with pudding. Cover and chill 8 hours. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread evenly over pudding. Serve with Sugar Biscuits.
In skillet, cook ground beef until done; drain fat. Stir in Manwich, mustard, Worcestershire and salt until well blended. Arrange hot dogs in meat mixture; cover and simmer 10 minutes. Turn hot dogs occasionally. Open buns slightly; toast lightly. Place hot dogs in buns; spoon meat mixture down center. Top with shredded cheese. Makes 8 to 10 servings.
Boil noodles and then drain. Rinse and place into a casserole dish. Add mushroom soup and tuna. Mix all ingredients together. Bake in microwave for 15 minutes on High.
Dissolve lemon and plain gelatin in boiling water; blend in the cream cheese until smooth. Add soup and blend well. Cool. Add mayonnaise, vinegar, salt, lemon juice and sugar, if desired. Beat until well blended. Chill gelatin mixture until slightly thickened. Add remaining ingredients. Mix lightly. Pour into mold and chill until firm. Serves 10 to 14.
Mix everything but 7-Up together and refrigerate overnight. Add ice and 7-Up when ready to serve. Number of servings: 200.
Stir together sugar, flour and corn meal. Add eggs, butter, milk and lemon juice. Mix together and bake in an unbaked pie shell at 350° for 35 minutes.
Beat eggs well and add sugar; mix well. Add remaining ingredients and stir. Pour contents into ice cream mixer. Add milk to within 1/2-inch of top, put lid on churn and add ice and rock salt while turning crank.
Sprinkle with chopped nuts. Roll up and cut, placing cut side down in pan.
Cook grits according to package directions. Add other ingredients. Bake in greased casserole or 13 x 9-inch pan at 250° for 1 hour.
Melt together peanut butter and shortening over low heat. Add candies. Cook over very low heat, stirring constantly with metal spoon. Press candies to break up. Remove from heat. Add corn flakes, mixing until thoroughly coated. Drop by rounded 1/2 teaspoonful onto lightly greased cookie sheet. Press 1 or 2 additional candies into mixture if desired. Let stand until set, about 30 minutes. Makes about 1/2 dozen cookies.
Mix in large bowl first 5 ingredients. Boil sugar and milk in a large pan for 6 minutes. Pour sugar mixture over the ingredients in the large bowl and stir until marshmallows are melted. Pour into greased pans to set.
Pour boiling water over sugar, salt and shortening. Stir until shortening is dissolved and cool mixture to lukewarm. Add yeast which has been dissolved in lukewarm water and the egg. Mix well.
Spread layer of potatoes in casserole dish. Press down. Sprinkle with cheese and onion. Spread another layer of potatoes followed by a layer of cheese and onion; continue layers until casserole is full, pressing down on potatoes each time. Add Worcestershire to cream until mixture looks like coffee with cream. Pour over potatoes and press down again. Bake at 350° for 40 minutes. I made this up myself. Everyone loves it!
Cook potatoes until tender. Cool and peel. Cut in thin slices. Chop onion, pepper and pimientos. Lightly oil a standard loaf pan. Mix onion, pepper, pimiento, mayonnaise, curry powder and salt. Arrange layer of potato slices in bottom of pan. Spread with mayonnaise. Alternate potatoes and the mixture until all ingredients are used. Press down firmly. Chill. Unmold onto salad greens.
Pour boiling water over raisins and shortening. Add remaining ingredients. Bake at 375°.
Mix all the ingredients, except the meat, in a bowl that has an airtight lid. This is the marinade. Cut the meat into strips about 1/8-inch thick. Stir the meat in the marinade to coat all sides. Cover and refrigerate 3 days to a week. Remove strips. Blot off excess moisture. Place strips on racks in the oven so that the strips are not touching. Set the oven at the lowest possible temperature and maintain. Keep oven door slightly ajar. Cook 4 to 12 hours until the meat is no longer moist. Store jerky in airtight container. May be wrapped in freezer paper and stored in freezer.
Bake at 350° for 35 minutes or until no indention when pressed with finger.
1. Blessed is the salt added to sugar for cooked icing to keep it from graining.
Mix together sugar and flour. Add egg yolks, evaporated milk and vanilla and mix well. Add enough milk to make mixture to be 2 quarts. Place in microwave and cook until thick. Layer in a baking dish the vanilla wafers, bananas and pour on pudding mixture. Repeat layers.
Saute onions in margarine. Add and melt the cheese. Drain and crush in hands the tomatoes. Add to melted cheese. Chop fine (in blender) the hot finger peppers. Add to cheese mixture. Add little salt, pepper and Tabasco sauce.
Toss hash browns, cheese and onion together with enough flour to coat ingredients well. Place in a greased casserole. Salt and pepper to taste. Dot with butter. Add milk to about 1/4 of dish. Bake at 350° for about 35 to 45 minutes until hot and bubbly.
Cream sugar with butter. Add eggs, one at a time. Beat well. Stir in flour gradually. Add baking powder and vanilla. Pour half of batter into pan. Spread pie filling on top and then cover with remaining batter. Bake at 350° for 55 minutes. Cut when cool. Sprinkle with powdered sugar.
Combine dry ingredients, beat in the shortening, eggs milk, and vanilla. Add the apples and mix well. Pour into a greased and floured 9 x 13. Bake 35-40 minutes at 350 degrees. Drizzle some thick white frosting across the top.
Sift together first four ingredients. Make a well and add the oil, egg yolks, water and vanilla. Beat until smooth. Add cream of tartar to egg whites in large bowl. Beat until whites form stiff peaks. Do not underbeat. Gently fold egg whites into the batter. Bake at 350°.
Preheat oven to 350°. Put 1/3 cup oil in 9 x 13-inch pan. Tilt pan until oil covers the whole bottom of pan. Empty contents of cake mix and pudding in the pan over the oil. Add 1 1/3 cup of water and 2 eggs. Mix well with fork, making sure you mix the oil as well with it. Sprinkle chocolate chips over the mixture and blend well. Scrape sides. Put in oven for 30 minutes or until done by touch.
Combine ingredients in a saucepan. Gradually stir in 1 1/2 cups milk. Cook over medium heat, stirring constantly until thickened. Do not boil. Take from heat; stir in 1/2 teaspoon vanilla. Pour into baked pie shell.
Spread sauerkraut in bottom of a 12 x 8-inch baking dish. Top with tomato slices. Dot with dressing and butter. Cover with corned beef and sprinkle with cheese. Bake at 425° for 15 minutes. Remove casserole from oven. Separate each biscuit into 3 layers. Slightly overlap biscuit layers on casserole to form three rows. Bake at 425° for 15 minutes or until biscuit topping is slightly brown.
Place the Feta cheese in a bowl with cold water to cover. Set aside. Heat 1 tablespoon of oil in a 10-inch skillet with a cover. Brown the chicken breasts over moderate heat. Transfer to a platter. Add the teaspoon of oil to the skillet along with sliced onions. Cook the onions over a moderately low heat, stirring them, for about ten minutes. Add the garlic and cook for another 5 minutes or until the onions start to brown. Add the tomatoes with liquid and the oregano, stirring to combine. Place the chicken on top of the sauce. Sprinkle with salt and pepper. Cover the pan and simmer for 30 minutes. Remove the Feta from the water and arrange on top of the chicken. Cover and simmer for a few minutes, until cheese is melted. Good served over spinach noodles, ordinary noodles or rice.
Dissolve yeast in warm water. Add remaining ingredients. Beat about 20 strokes. Allow dough to rise about 5 minutes. Heat oven to 425°. Divide dough in half. Place on greased baking sheet. Spread to 10-inches round. Continue flouring hand while spreading dough. Add pizza ingredients and bake for 15 to 20 minutes.
Mix ground beef, taco seasoning and beans. In a deep 9 x 13-inch pan, make a layer of tortillas by tearing and fitting 2 or a bit more to cover bottom of pan. Spread over a third of the beef mixture, then a third of the shredded cheese. Layer on. Spread sour cream over top. Bake at 350° for 1/2 hour.
Combine cider and ale. Put in bottom of 30-cup percolator. Place remaining ingredients in basket and let perk. Serve hot.
Melt butter in 9-inch pan. Pour mixture over melted butter. Bake for 25 to 30 minutes at 350°, cool. Cut in squares and roll in powdered sugar.
Clean chicken. Preheat oven to 400°. Put chicken in Dutch oven. Place potatoes and the soup mixed with water and milk in pan. Season with salt and pepper. Cover and bake for 1 hour at 400°.
Preheat oven to 350°. Mix all ingredients in a medium sized bowl and transfer to an ungreased 1-quart baking dish. Bake until bubbly, about 30 minutes. Serve with tortilla chips.
In a blender, whirl together equal amounts of buttermilk and fresh berries or peaches. Sweeten to taste with honey or sugar. Chill at least 2 hours. Top with fruit and serve.
Place margarine in a cup and melt in microwave. Beat eggs and sweetener until fluffy. Add flavoring, flour and baking powder. Blend in margarine. Stir in nuts, raisins, prunes and coconut. Pour in an 8-inch square pan. Bake at 350° for 20 minutes.
Boil sugar, milk, margarine and cocoa for 2 minutes. Remove from heat and blend in remaining ingredients. Beat well. Refrigerate for 10 minutes. Remove. If runny, add a little more oatmeal until thick. Drop by teaspoon on wax paper. Refrigerate for 45 minutes. Store in airtight container.
Mix all ingredients in large skillet. Cook over medium heat until sausage is browned on all sides.
Cook sweet potatoes in boiling water (salted), about 10 minutes or until tender. Cool, peel and cut into 1/2-inch slices. Arrange in dish.
Dissolve yeast in 1/4 cup warm water. Add 3 tablespoons sugar. Set aside. In mixing bowl, mix 3 cups water, salt, 1/2 cup sugar, eggs and oil. Add the yeast mixture. Mix thoroughly. Continue adding flour until mixture is soft and sticky. Put on floured board and knead. Put in large bowl and let rise until doubled. Punch down and pinch off dough balls. Put 2 balls in greased muffin pans. Let rise until double. Bake in preheated oven at 350° until golden brown. Brush with margarine.