HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash cheese in a bowl. Add flavoring and coloring. Mix in sugar. Combine and knead with hands until like pie dough. Roll in balls the size of marbles. Place one side in small amount of granulated sugar. Press sugar side in mold. Unmold at once. (Soft flexible rubber molds are best for this recipe.)
Crumble and fry sausage for a few minutes. Drain grease. Add Bisquick. Melt cheese in double boiler. Add to sausage and Bisquick. Mix well. Shape into balls. Bake at 400° for 10 minutes. Yields 100 to 150 balls.
Mix Cool Whip, milk and lemon juice with mixer. Fold in blueberries and pecans. Fill pie crusts and chill. (Fresh or frozen blueberries may be used.)
In a very large bowl, dissolve the yeast in warm water. Stir in sugar and let stand for five minutes. Stir in egg, butter (or oil), and salt. Stir in as much flour as you can. Turn dough onto a lightly floured surface. Knead in as much flour as you can to make a moderately stiff dough shaped into a ball. Put into greased bowl. Cover and let rise until doubled in size. Punch down. Turn out onto lightly floured surface. Divide in half. Let rest ten minutes. Grease baking pans. Divide into individual rolls. Let rise until doubled in size. Brush with melted butter. Bake at 350 degrees for 15 to 18 minutes.
Brown steak on both sides. Combine vegetables and water and pour over steak. Simmer at 200° for 1 to 1 1/2 hours. Serves 4 to 6.
Boil unpeeled potatoes until fork-tender. Drain and cut each in half. Scoop a dollop of sour cream on each potato half. Top with ripe olives.
Mix. Bake at 400° for 15 to 20 minutes, until bubbly and brown. Serve with crackers.
Grease 9 x 13 pan. Add all ingredients, except corn flakes and melted margarine, and stir to mix. For topping, mix crushed corn flakes and 1/8 c. melted margarine. Cover potatoes with topping and bake at 350° for 60 minutes. Can be prepared a day ahead.
In a large bowl, combine flour, sugar and cinnamon. In a small bowl, mix eggs, then combine eggs with dry mixture. Blend at low speed until well mixed. Add oil, pecans and strawberries. Pour batter into well-greased loaf pan and bake at 350° for approximately 1 hour.
Dip chicken in flour, salt and pepper. Sprinkle generously with paprika. Dip pieces in melted butter (about 1/2 stick). Put in pan to brown at 400°. When brown (about 1/2 hour), mix soup, mushrooms, wine and water. Pour around chicken (not over it). Bake at 300° for 1 1/2 hours, tightly covered with foil. The gravy is delicious served over rice. Serves 4.
Mix all ingredients and bake in regular oven (350°) for about 15 to 20 minutes, until top is browned and bubbly.
Cook spaghetti in broth and drain. Put butter, onion and green pepper in skillet and saute. Add all the ingredients to drained spaghetti. Sprinkle top with Cheddar Jack cheese. Bake at 350° until slightly brown.
Blend sugar and butter. Blend egg yolks and vanilla, then mix with sugar and butter. Add flour and salt to mixture. Chill in refrigerator 1 hour before pressing. Bake 10 minutes in 350° oven on ungreased cookie sheet.
Mix all ingredients, pour into a tube pan. Preheat oven to 350°. Bake 1 hour and 5 minutes or until done. Let cake cool in pan for 35 minutes before putting on cake plate then glaze.
Mix together flour, salt and pepper and coat beef chunks. Brown meat in heated oil. In large pot put meat with apple juice, lemon juice and seasonings. Bring to a boil. Simmer covered about 1-1/2 hours. Add vegetables and apple cider. Cook 20 more minutes or until vegetables are tender. Garnish with parsley.
Cut fresh spinach stems into 3-inch pieces. Tear leaves into bite size pieces. Cook, covered, in a very small amount of water. Reduce heat when steam forms. Cook 3 to 5 minutes, turning frequently with a fork. Drain well. Heat oil, sugar and soy sauce in a skillet. Add spinach, water chestnuts and onion. Cook, tossing lightly, 2 to 3 minutes or until spinach is coated and heated.
Sprinkle chicken with salt, pepper and coating of flour and fry quickly on both sides in margarine. Remove chicken from fry pan and saute onions, pepper and tomato, only until wilted (not brown). Add more margarine, if needed. Add paprika and chicken broth. Bring to a quick boil, adding chicken pieces. Baste with liquid, cover and simmer until tender. Remove chicken to casserole to keep hot. Add sour cream to liquid in fry pan and heat, do not boil. Pour over chicken. Serve with rice, noodles or egg dumplings.
Combine milk, eggs, crumbs, onions, salt and pepper; blend well. Add ground round and mix lightly; allow to stand 5 minutes in the oven. Shape into thick patties, 4 to 6; circle each patty with a bacon strip and secure with a toothpick. Place in a preheated broiler; broil on each side until browned, about 6 minutes. Can be cooked on grill.
Layer 1/2 cake and sprinkle 1 teaspoon sherry. Layer 1/2 pudding, 1/2 fruit filling and 1/2 of Cool Whip. Repeat layers and let set overnight. This dessert looks pretty in a glass bowl.
Put potatoes and onion	in just enough water to cook them. Do not drain. Cook broccoli for 10 minutes and add to potatoes. Add other ingredients and enough water if needed to get the consistency you want. Salt and pepper to taste.
In a heavy 2 1/2-quart saucepan, combine sugar, margarine and milk. Bring to a full boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat. Add peanut butter, stirring until well blended. Add marshmallow cream and vanilla and beat until well blended. Spread in a buttered 13 x 9 x 2-inch pan. Cool at room temperature and refrigerate. Cut into squares when firm. Makes 3 pounds of candy.
Trim excess fat from meat; cut meat into small pieces. Peel and slice onions and potatoes, making thick slices. Layer sliced potatoes on bottom of casserole. Add layer of lamb and layer of onions. Sprinkle seasonings and herbs over the top; top off with potato slices. Add water. Cook at 350° for 1 1/2 hours, or until tender.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add sugars and margarine. Beat well and add eggs. Beat well. Add about 1/2 of chocolate bits. Pour batter into greased and floured 9 x 13-inch pan. Sprinkle remaining chocolate bits and walnuts on top. Bake at 350° about 40 minutes or until wooden pick inserted in center comes out clean.
Heat grape juice to boiling point; add gelatin and stir. Add egg yolks which have been creamed with sugar. Have egg whites beaten stiff; add to grape juice mixture and blend thoroughly. Remove from stove. In large bowl, alternate layers of wafers, cherries and nuts until all are used. Pour grape juice mixture over this and place in refrigerator to set. Serve with whipped cream. Makes a large amount.
In a large mixing bowl, combine sugar, butter, sour cream, vanilla and almond filling. Blend well, beating three minutes at medium speed. Add sifted dry ingredients and mix at low speed until well blended. Add eggs, one at a time, beating well after each. Stir in nuts. Pour into greased 9 to 10-inch Bundt pan and bake for 60 to 65 minutes at 350°. Cool 1 hour, do not invert! Remove from pan.
Clean and chop broccoli. Add raisins and onions. Mix mayonnaise, sugar and vinegar. Add dressing and bacon when ready to serve.
Mix the sugar, milk and margarine together; boil for 5 minutes. Remove. Stir in peanut butter, marshmallow cream and vanilla. Pour into buttered dish and let cool before slicing.
Put sugar, water, raisins, shortening, cinnamon and cloves in a saucepan. Bring to a boil and boil for 5 minutes. Sift flour and blend in soda, baking powder and salt. Add flour mixture to raisin mixture and mix well. Pour into greased and floured pan and bake at 300° for 1 1/2 hours.
Mix together cranberries, banana and sugar. Set aside. Place half of crushed vanilla wafers in bottom of an 8 x 8-inch pan. Cream margarine and powdered sugar together. Add eggs and beat well. Spread this mixture over th crushed wafers and top with a layer of cranberry-banana mixture. Spread whipped cream over top and sprinkle nuts over whipped cream. Add remaining crushed wafers over top and chill for at least 4 hours or overnight. Serves 9.
Set oven at 550°. Remove outer fat on ham. Place ham on a rack in a broiler pan. Broil 3 inches from the heat for 5 minutes on each side until light brown. During the last 2 minutes of broiling, arrange pineapple slices on ham. Brush slices with butter.
Spread rice in 13 x 9-inch pan and bake at 375° for 15 minutes or until brown, stir while browning. Combine dressing with 2 1/2 cups boiling water, add soup and stir. Add to rice. Cut hens in half, salt and pepper to taste. Cover dish and bake at 350° for 1 hour. Uncover and bake for 30 minutes more.
Mix together sugar and milk in sauce pan and bring to a boil. Boil for 3 minutes. Remove from heat and add marshmallows and peanut butter and stir until marshmallows and peanut butter are dissolved. Pour into 8 x 8 inch pan and chill. Add nuts if desired.
In a 2-quart saucepan stir cornstarch, milk, salt and hot sauce until smooth (stir constantly so it won't scorch). Bring to a boil over medium heat and boil 1 minute. Remove from heat. Add Parmesan and ketchup, stirring until smooth. Remove 1/4 cup sauce; reserve. In large skillet, at medium-high heat, saute turkey and garlic for about 3 minutes. Stir in spinach, cottage cheese and 1/4 cup reserved sauce. Spoon about 2 tablespoons mixture into each shell. Place shells in an 11 x 7 x 2-inch baking dish; top with remaining sauce. Bake at 350° for 20 to 25 minutes or until heated through. This recipe can be made ahead and kept in the refrigerator. Just heat in oven a little longer. Makes 4 servings.
Spoon peanut butter into a small plastic bag. Snip a hole in corner of bag. Squeeze a small amount of peanut butter into each corn snack. Drop each into chocolate coating and place on wax paper to dry. Store in airtight container. Yields 3 1/2 dozen.
Score steak and place in shallow dish. Combine all ingredients; mix well. Pour half over steak. Marinate 6 hours; turn steak occasionally. Refrigerate unused half of marinade.
Mix well and shape in narrow loaf. Put in refrigerator overnight or 8 hours. Slice in pieces. Roll in flour, then fry until brown. Put in roaster. Pour mushroom soup diluted with 1 can water over meat. Bake in slow oven for 2 hours (300° to 325°).
Cook rice in 1 1/4 cups milk. Remove cabbage leaves from head and immerse in boiling, salted water. Cook until partially translucent and pliable; drain. Combine meats with 1 cup milk, salt, pepper and rice; mix thoroughly. Spoon meat mixture on each leaf. Roll and tie securely or fasten with toothpicks. Brown rolls in hot fat; sprinkle with brown sugar. Add water. Cover and cook slowly about 2 hours. Thicken broth for gravy.
Preheat oven to 375 degrees. Arrange apples in 9 x 13 baking pan. Combine morsels, sugar, flour and cinnamon in small bowl, sprinkle over apples. Bake for 20 minutes, remove from oven.
Sift flour; cream butter and cheese together until well-blended. Gradually add flour; make a ball of dough and put in refrigerator overnight. Roll out (not too thin) on floured surface. Cut into circles. Put 1/2 teaspoon filling in the center and fold to form triangles. Bake on a greased pan at 350° for about 20 minutes.
Sift flour, baking powder and salt together into mixing bowl. Blend in vegetable oil with fork or pastry blender. Add milk. Mix until dough forms. Gently knead on lightly floured board 15 to 20 times. Roll out or pat to 1/2-inch thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in a 450° oven until lightly browned, 12 to 15 minutes. Makes 12 biscuits.
Melt butter in Pyrex dish, add onion soup and stir until dissolved. Add rice, stir and add consomme soup and can of water. Add sliced mushrooms, stir well again. Put foil over Pyrex dish and put lid on top also. Stir when half way baked. Bake at 350° for 1 hour.
Combine pecans and melted butter on large cookie sheet. Toast in oven (350°) until lightly browned. Stir frequently. Salt and place on paper towels and blot pecans to remove excess fat.
Beat cream cheese until smooth. Gradually stir in pineapple, 1/2 cup nuts, green pepper, onions and salt. Shape into ball. Roll in remaining nuts. Wrap in clear plastic or foil and refrigerate overnight or unti well chilled. Serve with crackers.
Combine ingredients. Heat, but not boil. Pour in pans. Sprinkle with pecans or walnuts.
Mix pudding and pineapple together until well blended. Add Cool Whip. Blend and refrigerate. Good as salad or dessert.
Oil pan enough to brown meat. Dip meat in flour, salt and pepper and lay in the oil until thoroughly browned. Pour in the tomatoes; boil slowly. Pour in the carrots (try to place them low down in the pan). Pour in onions and cover after boil. Cook 1 1/2 to 2 hours on simmer. Serves 4 to 6.
In a small skillet, bring the broth and garlic to a boil; reduce the heat to low and simmer, uncovered, for 4 minutes or until the garlic is tender. Transfer the broth and garlic to a food processor or blender; add the basil, walnuts, cottage cheese, Parmesan cheese, salt and pepper and whirl for 30 seconds or until smooth. Add the oil and blend for 10 seconds. Serve immediately over pasta. Makes about 1 cup.
Blend cracker crumbs, 1/3 cup butter and 1/4 cup sugar and press into and up sides of spring-form pan. Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla extract. Beat in eggs, 1 at a time. Blend in sour cream. Spread in prepared pan. (If desired, you can add four one ounce blocks of melted chocolate before spreading into pan.) Bake at 350° for 60 to 70 minutes or until firm. Turn off oven; leave oven door slightly ajar and allow cheesecake to remain in oven for 1 hour. Chill overnight.
Cut carrots diagonally in 1/4-inch slices, cook and drain. Mix sugar and flour in medium sized saucepan. Stir in orange juice. Bring to boil over medium heat. Reduce heat to low, stir in butter. Simmer 2 minutes until thickened. Add carrots, stir to coat and glaze. Makes 10 servings.
Combine grits, sugar and salt in large bowl of mixer. Add water, oil and 2 cups flour. Beat 2 minutes on low. Add 1 cup additional flour and yeast. Beat 1 minute on low. Stir in enough additional flour to make soft dough. Turn out on well floured board. Knead until smooth and elastic, about 10 minutes. Divide dough in half. Shape each half into 18 balls. Place in 2 greased 8-inch round cake pans. Cover. Let rise 1 hour or until nearly double in size. Bake in preheated oven at 400° for 30 to 35 minutes or until golden brown. Remove from pan and brush with margarine. Serve warm.
Mix can of drained tuna and cream cheese, garlic, chopped onion, mustard, salad dressing and chopped pimento. Use as a dip or place on small cracker.
Mix, cover and chill until hard. Roll about 1/3 of the dough at a time 1/8-inch thick on a flour cloth covered board. Keep remaining dough chilled. Cut into 1 1/2-inch rounds. Transfer onto wax paper, heavily covered with granulated sugar, so each side is well covered. Place on ungreased cookie sheet. Prick each round with a fork 4 times. Bake 7 to 9 minutes or until nice and brown. Put cookies together in pairs with creamy filling. Makes 5 dozen cookies.
Press zucchini between paper towels to remove excess moisture. Combine zucchini, eggs, 1 cup Mozzarella cheese, Parmesan cheese and flour in a medium bowl; stir well. Spread in a greased 13 x 9 x 2-inch pan. Bake uncovered at 350° for 20 to 25 minutes. Remove from oven; brush surface with oil. Broil 5 1/2 inches from heat 5 minutes. Remove from oven; spread spaghetti sauce on top of zucchini mixture. Sprinkle with remaining 1 cup Mozzarella cheese, oregano and red pepper. Bake, uncovered, at 350° an additional 20 minutes. Yield: 6 servings.
In skillet over medium-high heat, brown bacon for about 3 minutes. Add onions and saute another 3 minutes or until onions are tender. Add peas, salt, pepper and reduce heat, cook for 5 minutes. Serve.
Combine sugars, baking soda, salt, sour cream and corn syrup in a heavy saucepan. Cook over moderate heat to thread stage (230° on candy thermometer), stirring constantly. Remove from heat. Beat in butter, vanilla and pecans. Cool to warm, then beat until mixture begins to lose its sheen. Working rapidly to prevent candy from setting, drop by teaspoonfuls onto waxed paper. If candy begins to set, return to heat or put pot in a bowl of boiling water until mixture is soft and smooth. When set and cool, remove pralines to a tray. Makes about 36.
Cream butter and sugar. Add one egg at a time, beating well after each. Add other ingredients in same order listed. Alternate flour and sour cream. Bake in greased and floured pan (tube) 1 hour at 350°. Leave cake in pan ov covered.
Mix Jell-O and hot water. Drain pineapple juice and add to lemon juice to make 1/2 cup. Mix Jell-O, juices and Miracle Whip; let partially jell. Fold other ingredients into Jell-O mixture and jell.
Beat egg whites until stiff peaks form. Fold in brown sugar, pecans and salt, mixing thoroughly. Add flour and mix well. Drop by teaspoonfuls onto greased cookie sheets, about 2-inches apart. Bake in preheated 325° oven for about 12 minutes or until lightly browned. Cool completely before removing from cookie sheets.
Cook chicken in boiling salt water. Cool and remove chicken from bones. Cut in small pieces and combine with first five ingredients. Put in casserole and top with saltines which have been coated with cooking oil. Cook at 350° for 25 minutes.
Mix dry ingredients together; add to wet ingredients. Bake at 450° until golden brown.
Gently blend above ingredients. Simmer on low heat until thoroughly warmed. Garnish with thin ring of red onions.
Prepare potatoes as directed on package. Mix potatoes, onion, parsley and mustard. Split frankfurters lengthwise, not cutting completely through. Spread frankfurters open; place cut sides up on rack in broiler pan. Spread with potato mixture; sprinkle with cheese. Set oven control to broil and/or 500°. Broil frankfurters with tops about 5 inches from heat until cheese is melted, 5 to 8 minutes.
Measure juice from cherries and pineapple; add enough water to make 2 cups. Pour into saucepan and heat to a boil. Add jello and dissolve. Let jello set and chill. Add remaining ingredients and allow to congeal. Refrigerate.
Cook spaghetti and drain. Fry hamburger; add onion and drain. Mix together in large roaster pan spaghetti, soups, hamburger and tomato juice. Mix well. Cut slivers of butter and put on top. Cover with lid or foil; bake at 350° for 1 hour.
Dissolve gelatin in 1 can of V-8 juice; set aside. Bring to a boil first 7 ingredients and lower heat and cook for about 5 minutes. Fold gelatin mixture into hot mixture. Pour into bowl and chill until mixture begins to congeal. Stir in clams, celery, etc. Pour into a large salad mold or individual molds. Serves 10 to 12.
Mix all ingredients (except marmalade) together very well! Press into buttered loaf pan and bake 1 1/2 hours in 350° oven. Remove from oven and spread with marmalade. Return to oven for another 1/2 hour. Will serve 6 to 8.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inch.
Dip cheese cubes into egg whites, then in crumbs; let dry a few minutes, then repeat coating. Pour corn oil into heavy 3-quart saucepan filling no more than 1/3 full. Heat over medium heat to 375°. Fry cheese a few pieces at a time, 1 minute or until golden brown. Drain on absorbent paper. Makes about 24 1-inch cubes.
Cut crust from a slice of buttered bread. Fit slice into a greased muffin cup. Drop egg into the slice and season. Bake until white is firm and bread is toasted. (Also, can slightly scramble egg before putting in the bread cup.)
Preheat oven to 350°. Combine potatoes, butter, onion, salt and pepper. Mix well. Add soup, sour cream and cheese. Mix well. Pour into a 9 x 13-inch pan. Bake for 45 minutes. Makes 8 to 10 servings.
*Use any of all of the following: red pepper, green pepper, onion (red), cauliflower, broccoli, celery.
Boil potatoes until tender. Cut lengthwise in thick slices. Arrange in baking dish. Mix sugar and water and bring to a boil. Pour over potatoes. Dot with butter. Sprinkle with cinnamon. Bake at 400° for 25 minutes. Serves 4.
Sift flour, baking powder, salt and sugar together. Add chopped nut meats. Beat egg; mix with milk. Add to dry ingredients, mixing lightly. Pour into greased pan lined with waxed paper. Let stand 20 minutes. Bake 45 minutes at 350°.
Preheat oven to 350°. On a lightly floured surface, use a 1 1/2-inch biscuit cutter to cut out rounds from each pastry piece. Place on an ungreased baking sheet. Bake for 15 to 20 minutes, or until golden brown. Transfer to wire rack; cool completely. Carefully slice tops off puffs. Spoon 1/2 teaspoon preserves onto bottom halves of puffs. In large bowl, mix cheese and sherry until well blended. Spoon 1/2 teaspoon cheese mixture over preserves. Replace tops. Yields 6 dozen.
Cut butter into flour until crumbly. Add 3/4 cup of the chopped peanuts. Press into 9 x 13-inch pan and bake 20 minutes at 350°. Cool.
Cook until beans are tender. Serve with shredded cheese, salsa, crackers and chopped onions. Approximate cost: $95.00.
Mix bananas in blender or processor until "mushy". Boil water and sugar, then cool. Mix all ingredients and freeze. When ready for use, defrost in punch bowl adding ginger ale and/or Sprite. I always add almond flavoring to taste.
Place corned beef in large kettle; cover with water and simmer 3 to 4 hours. Combine jelly, lemon and orange peel and juice in small saucepan; heat until jelly melts. Remove corned beef from water to shallow baking pan. Arrange apricots and pineapple around meat. Bake at 350° for 25 minutes. Glaze often as you bake. Serves 8.
Preheat oven to 425°. Brown ground beef and add remaining ingredients. Spread in uncooked pastry shell. Spread cheese topping over meat filling. Bake about 30 minutes, until cheese is browned on top and serve in wedges with sauce.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add with buttermilk to dry mixture; mix well. Turn out on lightly floured board and roll to desired thickness. Cut into biscuits and bake for 15 minutes in 400° oven.
Brown meat. Drain and add sauce, spices and 1 cup cheese. Line bottom of 9 x 13-inch pan with tortillas. Pour in meat mixture. Add another layer of tortillas. Pour soup and milk mix over the top. Sprinkle with remaining cheese. Bake at 350° for 45 minutes.
Combine all ingredients in a nonmetal bowl. Stir gently and let stand at room temperature for 3 weeks. Stir twice a week. Serve over ice cream or pound cake. Always reserve at least 1 cup starter. To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time. Stir gently; cover and let stand at room temperature 3 days before using. Yields 6 cups.
In a large bowl, dissolve the yeast in the warm water. Add the sugar and salt. Add the flour a cup at a time, stirring as you go. When the dough no longer sticks to the sides of the bowl, place the dough on a floured surface and knead about 5 minutes. Divide the dough into 16 balls. Roll the balls into ropes about 12 inches long. Shape the ropes into pretzels. Place the pretzels on a well-greased cookie sheet. Brush the pretzels with egg white and sprinkle with salt. Bake at 425° for 12 to 15 minutes. Serve warm.
Mix ingredients, shape into loaf, bake at 350° about 1 hour. Baste with drippings occasionally.
Crush Oreo cookies in blender or food processor. Mix with melted butter and press into 13 x 9-inch pan. Freeze for 2 hours. Spread softened vanilla ice cream on the Oreo crust and return to freezer. Mix sugar, cream and chocolate; bring to boil and cook until thick. Stir as it cooks. When cool, spread over ice cream. Return to freezer. To serve, top with Cool Whip, cherries and pecans.
Mix flour with cheese. Add black pepper, cumin seed, salt and butter. Blend well and make a stiff dough. Divide dough into 3 portions. Knead and make patties. Using a little flour on a surface, roll each patty large and round. Cut into small squares and drop into heated oil. Deep fry until golden brown. Finish the rest of the dough in the same manner.