HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt morsels in double boiler. Stir in noodles and nuts. Drop by spoonful on wax paper. Refrigerate until time to eat. Enjoy.
Mix thoroughly shortening, sugar, egg, and extract. Blend flour, cream of tartar, soda, and salt. Stir into shortening mixture. Mix in raisins. Roll into 1-inch balls. Place 3-inch apart on ungreased baking sheet. Flatten with fork, making crisscross pattern. Bake at 400° for 8-10 minutes till edges begin to brown. Makes 3 dozen.
In a mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy. Add the vanilla extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan and spread the mixture into the pan. Spoon pie filling into the cake in approximately 16 spots. Bake at 350° for 45 to 50 minutes or until the cake tests done. Filling will sink into the cake while baking. Serve with ice cream, whipped cream or dust with powdered sugar.
Melt margarine in separate frypan. Add vegetables and cook until onion is clear. Transfer to an automatic rice cooker, adding all ingredients. Stir well. Add salt and pepper. With lid on, turn cooker on and cook 20 minutes on cook and 25 minutes on warm.
Dissolve gelatin in boiling water. Add cold water; chill and let thicken slightly. Cut up fruit and add to jello. Pour into mold and chill until firm.
Preheat oven to 350°. In a small bowl, combine crackers and melted butter or oleo and set aside. Place squash in a 13 x 9-inch baking dish, cut side down. Pour 1/4 way up dish with water. Bake 40 minutes. Turn squash and sprinkle with crumb mixture and bake 10 minutes more until squash is fork-tender.
Beat egg whites until stiff. Gradually add sugar and baking powder. Fold in pecans and crushed Ritz crackers. Add a pinch of salt. Pour in a pie plate and bake at 350° for 25 minutes. Refrigerate overnight and top with whipped cream.
Bring vinegar and sugar to a boil and pour over first 3 ingredients. Add tomato soup and oil. Mix together and refrigerate. Very good with any roast.
Mix all dry ingredients; set aside. Mix oil, eggs and vanilla; mix well. Bake at 350° for 1/2 hour or until done. Can add raisins, nuts or both.
Grease 9X13 pan. Cut up mushrooms and place in pan. Add oil and toss. Combine dry ingredients and mix with mushrooms. Cut butter into pats and place over dry ingredients in pan. Bake uncovered at 350 degrees for 25-30 minutes.
In a medium sized bowl, mix well all ingredients. Spread on cake. Refrigerate cake until served.
In a large mixing bowl, combine all ingredients. Stir together until all ingredients are moistened. Pour batter into a greased or paper-lined muffin pan, filling cups 3/4 full. Bake on 400° for 18 to 20 minutes or until center is firm to the touch. Yield: 12 muffins.
Preheat oven to 300°. Trim roast of all silver skin and trim the fat to 1/4-inch thick. Lay the roast, fat-side up, in a 11 x 15-inch roasting pan (without rack). Combine the blackened Steak Magic and the mustard in a small bowl. Melt the butter over medium heat in a large, heavy pan. Add the vegetables; saute 1 1/2 minutes more, stirring occasionally. Add the garlic and saute 1 1/2 minutes more, stirring and scraping pan bottom well. Remove from heat and pour mixture into glass bowl.
Preheat oven to 375°. Brown ground beef and onion; drain. Add diced green chilies, tomato sauce, chili powder and garlic powder. Heat until bubbly.
Toss potatoes with butter and salt, arrange on bottom and up sides of greased 12 x 8 x 2-inch casserole. Bake, uncovered, for 25 to 30 minutes at 400° or until tender. Meanwhile, in a skillet, brown beef. Sprinkle beef and corn over potatoes. Combine soup, milk, garlic powder, pepper, onions and 1/2 cup cheese; pour over beef. Bake at 400°, uncovered, for 20 minutes. Remove from oven, top with remaining cheese and return to oven for 2 to 3 minutes.
Wash meat thoroughly and dry. Add salt and pepper to all surfaces. Make gashes on all sides and insert a thin slice of garlic in each. Douse with Worcestershire.
Cook onion and green pepper in small amount of oil. Add meat, brown until done. Rinse meat under hot water to get rid of fat. Put back in pan, add tomatoes, corn, salt and chili powder to taste. Stir cornmeal into boiling water. Cover and cook 4 to 5 minutes, until a good mush. Pour layer of mush in greased baking dish, layer of meat mixture and repeat, ending with meat mixture. Add grated cheese to top. Bake at 350° for 30 minutes.
Saute onions and celery in butter. Add remaining ingredients and season to taste. Bake in casserole in preheated 350° oven for 1/2 hour. Serve hot with any kind of meat.
Break biscuits into bottom of greased Bundt pan. Sprinkle with sugar and cinnamon. Pour butter on top. Bake at 350° until brown.
Lay pork strips in slits cut in liver. Place onion in baking dish; place liver on it. Sprinkle with salt, pepper and flour mixture and pour tomatoes over. Bake in oven at 350° until tender.
Stew and cube chicken. Cook the macaroni. Cube Velveeta cheese. Save broth from chicken and thicken with flour. Mix this together and place in the bottom of casserole dish. Brown the crumbs and add cream; place on top of the casserole. Bake at 325° for 30 minutes in 8x11 or square pan. Serves 6-8.
Place in blender lemonade, orange juice, bananas (chopped) and pineapple (undrained juice-pak). Blend slowly. Stir in 7-Up. Pour into small plastic cups and freeze. Serve frozen.
Separate biscuits into 20 pieces. Spread each with mustard and sprinkle with cheese. Wrap dough around wiener or sausage, pressing edges to seal. Brush with egg; sprinkle with seed. Place on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes, until golden brown. Serve warm with additional mustard or sauce.
Prepare cake mix. Use 13 x 9-inch pan. Cool 15 minutes, then poke holes in it with a fork. While cake is cooling, combine milk, sugar and 1/2 cup coconut. Bring to boil, then simmer 1 minute. Carefully spoon over warm cake. Fold 1/2 cup coconut into Cool Whip. Spread on cake. Sprinkle on rest of coconut. Keep refrigerated.
Blend at high speed until smooth. Chill. Serve on toast, waffles or pancakes. Makes about 2 1/2 cups.
Best if made a day in advance. Serve on lettuce leaves and top with toasted sliced almonds.
Line muffin tins with liners. Place one cookie in each. Combine remaining ingredients, except pie filling. Mix well. Spoon mixture into each liner on top of cookies. Bake at 350° for 20 minutes. Cool completely. Remove liners (optional). Refrigerate until ready to serve. In sunken spot, top with pie filling.
Combine first 6 ingredients in large Dutch oven. Bring to boil. Cover and reduce heat; simmer until tender. Remove chicken, reserving broth in Dutch oven. Discard vegetables. Let chicken cool. Skin, bone and cut into bite sized pieces. Skim fat from broth. Bring broth to boil. Add frozen vegetables and potatoes. Simmer until tender. Remove vegetables from broth. Measure 3 cups broth and set aside.
Soak Knox gelatine in 2 cups water for 15 minutes. Mix jello, sugar and 2 1/2 cups water; boil until jello and sugar dissolves. Add to Knox gelatine mixture plus 1 cup cold water. Pour into 9 x 12-inch oiled or "Pammed" pan. Cut in squares. Excellent source of protein.
Preheat oven to 425°. With wire whisk, beat pumpkin, Eagle Brand, eggs, spices and salt. Pour into crust. Bake 15 minutes; reduce oven heat to 350°. Continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.
Mix all ingredients together. Use approximately 1/4 cup mix for each cup of hot water. Makes approximately 30 cups.
Cream butter and sugar until creamy. Add vanilla and water; beat well. Gradually add flour and salt until well blended. Add pecans or walnuts; mix well. On greased (lightly) cookie sheet, roll dough into walnut size balls; prick 2 to 3 times for 12 to 15 minutes. Let cookies cool for 1 minute, then remove from cookie sheet and roll in powdered sugar. Let cool. Makes about 5 dozen.
In a saucepan, combine the sugar, Pet milk and margarine and boil for 3 minutes. Stir in the remaining ingredients and drop by spoonfuls onto waxed paper to harden.
Make jello with 2 juices according to instructions on box. Season cream cheese with mayonnaise and grated onion. Seed peaches and stuff with cream cheese mixture. Put peaches in individual molds. Pour jello mixture on top of each peach. Congeal. Use cream cheese mixture for dressing.
Mix all together. Bake in floured 9 x 13-inch pan for 25 minutes at 350°.
Mix sausage, Cheddar cheese and Bisquick. Clean (seed) jalapeno peppers and stuff with a strip of Monterey Jack cheese. Wrap with sausage mix. Dip in beaten eggs and roll in Shake 'N Bake (pork) or bread crumbs. Bake at 300° for 30 to 35 minutes. Yield: 24 peppers.
Prepare cake mix as directed. Put in a greased and floured 9 x 13-inch pan that has wax paper placed in bottom of pan. To prepare frosting, bring to a boil the flour and milk; let cool. Cream together the butter, sugar and vanilla. Beat until fluffy and then add to cool milk mixture.
In a large soup kettle or 5-quart Dutch oven, heat oil over high heat until hot. Add beef and cook over high heat, turning, until browned on all sides, 5 to 7 minutes. Add onions and carrots and cook, stirring often, over medium heat 3 to 5 minutes, until onions are golden brown. Stir in garlic. Add water; heat to boiling over high heat. Skim off any residue that rises to the surface of the soup. Stir in tomatoes. Reduce heat to low. Cover and simmer 1 hour. Add cabbage, salt, pepper and bay leaf. Simmer 1 hour longer. Discard bay leaf. Add lemon juice, brown sugar and drained beets. Cook over low heat 15 minutes. Stir in crushed gingersnaps. Remove ribs with slotted spoon. Cut meat into small pieces; discard bones. Return to soup. Taste and season with additional salt and pepper to taste. Serves 6 to 8.
Grease a 13 x 9-inch pan. Layer coconut, then chopped pecans. Mix cake mix according to directions. Pour over top of nuts. Melt oleo, cream cheese and powdered sugar; mix and pour over cake mix. Bake at 350° for 50 minutes to 1 hour. Done when tested in center with a straw. Frost the top with 1 can prepared milk chocolate frosting (melt a little while in microwave) and pour over cake. This makes a big cake, so be sure to use a 13 x 9-inch pan.
Will need an 8 x 8-inch Pyrex or a 9 x 13-inch dish if doubled.
Arrange lamb in a shallow baking dish; sprinkle with salt. Top with oranges. Blend together sugar, ginger, cloves, mint and butter. Pour over lamb. Bake at 325° for 40 minutes or until desired degree of doneness.
Peel the potatoes; dice and cook until fork-tender. Drain; set aside. Cook the bacon; save about 5 tablespoons bacon grease. Add about 6 or 7 tablespoons flour and brown. Remove from heat. Add the milk. Cook and stir on low until it thickens. Add drained potatoes and the cream-style corn; heat. Pour in bowl; crumble bacon on top.
Slice apple wedges; baste with melted butter. Top with cinnamon. Bake for 30 minutes at 350°. Serve warm or chilled.
Preheat oven to 350°. Blend salad dressing, cake mix and eggs at low speed until moistened. Beat on medium speed 2 minutes. Add apples and raisins. Spread into greased 13 x 9-inch pan. Bake 25 to 30 minutes. Cool.
Either saute peppered chicken breasts or boil until done. Cut into bite-size pieces. Cook broccoli for just a few minutes (will still be crisp). Mix soup, mayonnaise, curry and lemon juice. Put broccoli on bottom of pan (1 1/2 or 2-quart baking dish), then chicken and cover with soup mixture evenly over top. Top with cheese and sprinkle with bread crumbs, mixed with butter. Bake at 350° for 30 to 45 minutes.
Boil sugar, syrup, water and salt to hard crack stage. Add butter and peanuts and boil until golden brown. Remove from fire and add soda. Mix well. Pour into buttered pan or cookie sheet. When hard, break apart.
Mix first 5 ingredients together. Then add water and salad dressing. Mix together until smooth. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until center springs back.
Cook all vegetables separately, except peas and tomatoes. Do not overcook! In a 4-quart pot, melt 1 stick butter. Add chicken broth, wine and lemon. Bring to a boil. Dissolve cornstarch in a small amount of water and add to chicken broth. Broth will thicken. Cook spaghetti as directed on box.
Wash green tomato and peppers. Steam peppers and set aside. Mix vinegar, water and sugar. Bring to a boil. Add tomatoes and peppers. Cook until changes color. Pack in pint jars, turn jars upside down until sealed. Good with green beans.
Mix all together. Pour into 2 greased bread pans. Bake at 325° for about 1 hour.
Mix Margarine, cracker crumbs, peanut butter and sugar. Roll into 2 logs. Refrigerate. Cut into slices and serve.
Mix lightly the cornbread, eggs, onions, margarine, broth, salt, pepper and poultry seasoning. Mix until ingredients are moistened.
Put in large bowl the flour, salt and margarine. Mix with pastry blender until crumbly. Press into 8-inch pan buttered on bottom and sides. Drain large can peaches and save juice (1/2 cup). Place sliced peaches over crust. Sprinkle sugar and cinnamon over peaches. Bake at 375° for 20 minutes. Remove from oven.
Brown beef and drain. Mix with other ingredients and cook in oven 45 minutes covered. Uncover and cook 15 minutes longer. Remove from oven and cover. Let set 5 minutes before serving.
Mix everything but the corn. Add corn. Pour into a greased dish and bake at 400° for 40 minutes.
In 12-inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to drain on paper towels. Pour off all but 1/4 cup of drippings from skillet. Add chopped onion to skillet and cook until tender. Stir rice, frozen peas, water, chicken broth, salt and pepper into mixture; heat to boiling. Reduce heat to low; cover and simmer about 20 minutes until rice is tender.
Heat oven to 450°. Bake yams until tender, about 1 1/4 hours. Remove from oven and cut about 1/2-inch off the tops of the yams. Scoop out flesh from yams and tops, leaving a shell in the bottoms. Discard tops. Put flesh in large bowl and mash with 2 tablespoons of the butter, the milk and 1 teaspoon salt. Place shells on baking sheet and fill with mashed yams. In saucepan, melt remaining 2 tablespoons butter. Stir in bread crumbs, remaining salt, thyme and pepper. Top potato with bread crumb mixture. Return to oven and bake until browned, 10 to 15 minutes.
You may add any vegetables that you like. You may substitute beef or seafood for chicken. Please use the cloves and curry powder sparingly (they are very strong).
Pour the liquid smoke over the brisket. Season with salt, celery salt and garlic salt. Cover with onions. Refrigerate overnight before cooking. Pour off liquid smoke and douse with Worcestershire sauce. Cover with foil and bake 4 to 5 hours at 275°. Uncover and pour on barbecue sauce (I use Masterpiece mesquite barbecue sauce). Bake for 1 hour. This is delicious!
Soften dry or cake yeast in warm water. Sift together flour, salt and sugar. Cut in or melt butter. Add evaporated milk and egg. Add softened yeast to mixture; mix well. Cover. Chill for 2 hours or overnight. (Dough may be kept in refrigerator as long as 1 week.) After dough has chilled and you are ready to make logs: cream butter and add brown sugar. Cream well. Stir in chopped pecans. Divide dough into thirds. Roll out one part on floured surface to a 12 x 6-inch rectangle. Spread with 1/3 of the filling. Roll up, starting with 12-inch side. (Do not roll up like jelly roll.) Fold both sides to center and press them together, then roll sides down. Seal ends together so that filling will not run out of dough. Place on foil lined cookie sheet. Repeat with remaining dough. Let rise in warm place (85° to 90°) until light, about 45 minutes. Bake at 350° for 15 to 20 minutes or until light brown. Top with Vanilla Glaze:
Mix ingredients. Form ball. Roll in chopped pecans. Serve with choice of crackers.
In a large mixing bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set aside mixture. In another bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with a wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended. Roll dough into 1 1/2-inch balls and dip tops in sugar. Place on greased cookie sheet. Bake at 350° for 11 minutes. Don't overbake. Store in tightly covered container to maintain softness.
Lay pork chops in pan after seasoning with salt, pepper and garlic powder. Put ketchup evenly on each pork chop and then pour Coke into pan. Cover pan with tinfoil. Put in oven at 350° and bake for 30 minutes. Serve over rice. Makes 4 servings.
Cook bacon and cut into 1-inch pieces. Brown beef in skillet with onions. Mix all ingredients in large ovenproof casserole dish. Bake 30 minutes at 350°.
Line a strainer with cheesecloth. Add the yogurt and allow to drain over a bowl for 30 minutes. Transfer to a medium bowl. Puree the raspberries in a food processor. Fold them into the yogurt. Add the peels and basil. Combine well. Yields 1 cup.
Grate potatoes and onion on fine grater. (Place grater in colander; this removes excess starch.) Transfer grated potatoes to clean bowl. Add other ingredients. Place 1 inch of oil in frying pan. Heat. Place approximately 1 tablespoon of batter in pan; fry until edges are golden brown. Turn and fry on other side. Place between 2 sheets of paper toweling to remove excess grease.
Mix wafer crumbs, margarine and sugar. Press firmly in ungreased square pan, 9 x 9 x 2-inches. Mix chopped peanuts, fudge topping and the caramel flavored topping. Spread over crumb mixture. Cut ice cream crosswise into 2-inch slices; place on peanut mixture. Let stand until slightly softened; spread evenly. Drizzle with 1/2 cup fudge topping. Cover and freeze until firm, at least 12 hours. Serve with additional chocolate fudge topping and peanuts, if desired.
Remove mesh from the turkey. Lay turkey out as flat as possible, skin side down. In food processor with the steel blade, combine the garlic, rosemary, pepper and salt. Turn on and add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with remaining garlic mixture. Place on rack in roasting pan. Bake at 350° for 1 1/2 to 2 hours, until a meat thermometer inserted in the center reaches 170°. A long log shape take less time than a more compact roast. Let stand 20 minutes before removing string. Slice thin. Spoon meat juices over meat or thicken with flour for a gravy.
Brown meat in small amount of oil. Add onions and peppers (peppers are optional); brown lightly. Combine all ingredients in slow cooker (crock-pot). Cover; cook on high for 8 hours or on low overnight. Shred meat with fork. Serve on hamburger buns or kaiser rolls.
Spray quiche pan with cooking spray (10-inch size). Once sausage has started cooking, add onions. Stir-fry for 2 to 3 minutes. Add mushrooms. Spread on bottom of quiche pan. Pour egg substitute over all. Sprinkle top with 3 tablespoons grated cheese. Bake at 350° for 35 to 40 minutes until set. Let stand 5 minutes before cutting. Serves 4.
Saute chopped onion, celery and bell pepper. Add sausage slices and brown. Pour off grease. Add shrimp and cook until shrimp turns pink. Add rice and continue frying over medium heat for 2 minutes. Add seasonings to taste. Add about 4 cups water. Bring to a boil and cook on low to medium heat for 20 minutes, until rice is soft. Cover pot while cooking.
Mix all ingredients together using as much as you want of the cranberries, cherries and raisins. Use enough Miracle Whip or mayonnaise to taste.
Brown hamburger and onion in frying pan. Drain grease; use small portion to grease 9 x 13-inch pan. Cook spaghetti; drain. Mix hamburger, sauce and spaghetti. Pour 1/2 of spaghetti mixture in pan; top with cottage cheese. Add remainder of spaghetti mixture; cover with grated Mozzarella cheese. Bake at 350° for 1/2 hour to melt cheese and warm through.
Slice bread in half lengthwise. Core out bread. Tear core in pieces into large bowl. Add all ingredients. Mix well. Stuff back into bread shell. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
Saute zucchini in olive oil for about 5 minutes until tender. Add tomato and seasonings and cook for 5 minutes more. If desired, place mixture in shallow baking dish. Top with Mozzarella cheese and put under broiler until cheese melts.
Mix well and bake at 350° for 30 to 35 minutes. Punch holes in cake after baking while hot and pour Icing over cake.
Mix the first 8 ingredients with mixer in a large, extra large, I mean big bowl! Add oatmeal, candy and chips. Mix with wooden spoon or, if easier, with hands. Drop by rounded spoonful. Bake at 350° for 12 minutes. (This is half the original recipe.)
Brown pork chops and place in casserole dish. Add onion soup mix and water. Add rice and cover. Cook at 400° until bubbly, about 25 minutes.
In a bowl, combine all vegetables. Combine sugar and vinegar in a saucepan; bring to boil. Stir in caraway seed. Pour hot vinegar mixture over vegetable mixture; mix well. Cover; refrigerate overnight. Salad will keep several days in refrigerator. Makes 8 to 10 servings.
Mix the children with the dogs; empty into the field, stirring continuously. Sprinkle with flowers. Pour brook over pebbles. Cover with deep blue sky; bake in sun until the children are well browned. Remove from sun; they will be found right and ready for setting away to cool in the bath tub.
Soften butter to room temperature. Add cream cheese, salt and sugar to butter. Cream until well blended. Work in the flour with fingers. Chill for several hours. Divide dough into thirds; roll out each portion on a floured board to about 1/8-inch thick. Cut into 3-inch squares. Place 1/2 teaspoon jam or canned filling in center of each one. Fold so corners overlap in center to enclose jam. Bake on greased cookie sheets at 350° for 16 to 18 minutes until golden brown.
Butter casserole. Cover contents with Ritz cracker crumbs on top. Bake 35 minutes at 350°.
Peel and slice cucumbers and onions. Soak together 6 hours with 1 tablespoon salt. Drain off liquid. Mix remaining ingredients. Add dressing to cucumber-onion mix. Chill before serving. Chopped fresh parsley is optional.
Fry bacon; brown onions in bacon grease. Add hamburg; fry and drain juice. Bake in microwave oven for 20 minutes. Rotate in 10 minutes.
Prepare the Kool-Aid. Pour into jello mold and freeze. Mix boiled water, jello and sugar together. Add lemon juice and mix well, until a syrup consistency. Set aside to cool, but do not refrigerate. When ready to serve, add cold water, ginger ale and pineapple juice. Mix well. Add frozen Kool-Aid. Makes 1 punch bowl full.
Combine butter, sugar, milk and cocoa in heavy pan. Boil 1 to 2 minutes; remove from heat. Add remaining ingredients. Drop by teaspoon onto waxed paper.
Mix all ingredients together. Serve either hot or cold. If serving cold, just set out with assorted crackers and/or party rye. If you wish to serve hot, spread party rye slices with mixture and place on cookie sheet in 350° oven until cheese melts.
Cook chicken stock, carrots, potatoes, green beans, cauliflower and celery. After ingredients are tender add squash, zucchini and beans. Cook until tender.
Wash vegetables and drain. Cut up in small pieces and add pimentos. Mix mayonnaise, sugar, vinegar, oil, salt and pepper. Add enough mustard to color. Pour mixture over vegies; stir well. Put in covered dish and let set overnight. Delicious!
Combine soup, milk and pepper. Stir in green beans. Put in casserole dish. Top with French fried onions. Bake at 350° for 25 minutes.
Remove stems from spinach, wash leaves thoroughly and pat dry. Tear into pieces. Combine spinach, eggs, zucchini, and bacon in a large bowl. Combine salad oil, sugar, mustard, onion, and salt in electric blender. Blend well, remove lid of container and slowly add vinegar while blender is running. Toss spinach with dressing until well coated. A few fresh strawberries in season add to this salad. Just slice and put on top.