HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 3/4 cup sugar and butter. Beat in egg and vanilla. Stir in flour, salt, baking soda and cream of tartar. Stir into butter mixture. Shape dough into 1-inch balls. Mix 2 tablespoons of sugar and cinnamon together. Roll 1-inch balls of dough in sugar-cinnamon mixture. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 36 cookies.
Preheat oven to 350°. Line cookie sheet with aluminum foil. Position rack in center of oven. In a medium bowl, using a portable mixer at low speed, beat together peanut butter and oil just until combined. Add the eggs and beat until combined.
Mix all ingredients except margarine and pour into a greased baking dish. Cut up margarine and arrange on top. Cover and bake at 350° for 1 hour.
Mix eggs, grated Mozzarella cheese, Parmesan cheese, Ricotta and oregano together well. Set aside. Cook shells for about 10 minutes. Drain. Set on wax paper. Separate and cook Italian sausage and crumble. Mix both cans of tomato paste and seasonings to taste. Stuff cooled shells with cheese mixture and lay on foil covered cookie sheets. Pour tomato paste over shells, then put Italian sausage over tomato paste. Cook at 400° until cheese in shells are melted, about 20 minutes. Take out of oven and serve with Italian bread. Recipe yields 10 servings.
Let peaches stand at room temperature for 10 minutes. In a blender container, combine yogurt, peach juice and honey. Add undrained peaches; cover. Blend until smooth. Pour into glass; top with nutmeg.
Preheat oven to 350°. Mix together brown sugar, cinnamon, oatmeal and butter. Empty apples into 8 x 10-inch dish. Top with oatmeal mix. Bake at 350° until crisp.
Cut eggplant in cubes. Steam until tender. Drain. Add peppers sauted in fat. Add tomatoes, slightly cooked. Add other ingredients. Top with bread crumbs, bake at 300° for 40 minutes.
Cream shortening and sugars; add eggs and beat well. Add vanilla. Add sifted dry ingredients. Beat. Add oatmeal, coconut and gumdrops. Roll in small balls. Press with fork on greased cookie sheet. Bake at 375° for 10 minutes.
Mix all ingredients over stove. Stir until marshmallows are melted and sugar dissolved. Pour over popped corn, toss and serve. Yum, Yum.
Bring to a slow boil: marshmallows, gelatin, cream cheese and water. Remove from heat and cool. Add remaining ingredients and mix well. Refrigerate.
Mix and take 1 teaspoon of dough and roll into a ball. Roll this in sugar. They will flatten out while cooking. Bake at 375° for 10 to 15 minutes.
Mix all ingredients and divide. Shape into 2 balls. Roll in chopped nuts, covering entire ball.
Use 2-quart casserole dish. Slice squash and steam until tender. Beat eggs and milk; add butter, salt, pepper and all but 1/2 cup of cheese. Next, add the squash and onion. Bake at 350° for 60 minutes or until knife inserted in center comes out clean. Sprinkle remaining cheese.
Cook bacon, drain and crumble. Combine first 5 ingredients and beat at medium speed until smooth. Stir in bacon, serve with assorted crackers. Makes about one cup.
Preheat oven to 350°. In a bowl, mix Ro-Tel tomatoes, cheese and cream of mushroom soups, water, onion, salt and pepper to taste. Pour mixture over potatoes in a greased baking dish. Place margarine slices on top and bake for 1 hour or until potatoes are fork-tender. (Cheese is salty enough.) Serve with cornbread or tortilla chips.
Mix together the flour, sugar and salt. Cut in the butter. Set aside 3/4 cup of this crumbly mixture. Press the remainder of this mixture into a 9-inch pie pan. Combine the apples, 3 tablespoons flour, 1 cup sugar, cinnamon and nutmeg. Arrange in the pie shell. Bake at 425° for 20 minutes. Then sprinkle with the reserved crumbs and continue to bake for 20 to 30 minutes longer until browned.
Stir together first 7 ingredients. Stir in eggs, oil and buttermilk, blending well. Add vanilla. Fold in figs and nuts. Pour into a greased and floured 13 x 9-inch pan. Bake at 325° for 35 minutes. Pierce top of cake with toothpick; drizzle Buttermilk Glaze over cake.
Drain peas; mix together all ingredients. Chill thoroughly. Serve on lettuce. Delicious! Makes 4 (4 ounce) servings.
Cook beef in a skillet until browned, stirring to crumble. Drain well. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Yield: 6 servings.
Stack in order 1 slice American cheese, ham, Muenster, ham, American, ham and Muenster, spreading 1/4 teaspoon horseradish between slices. Trim edges. Repeat to make another stack. Cut 1 stack into 4 squares, then cut squares in half diagonally to form triangles. Cut second stack into 3 strips and each strip into 3 squares. Refrigerate until ready to serve.
Combine marshmallows, butter, vanilla and food color (2 teaspoons is correct) in top of double boiler. Heat over water until marshmallows and butter are melted, stirring frequently. Gradually stir in corn flakes. Drop from teaspoon onto waxed paper. With hands shape into tiny wreaths, about 1 1/2 to 2 inches in diameter. Decorate with small red candies (tiny red hots or other small candies). Makes 33 (2-inch) wreaths. Instead of tiny wreaths, you can make one big holiday wreath. Drop mixture with spoon in a circle onto waxed paper. With hands, shape to make a 9-inch wreath. Decorate with red candied cherries and silver dragees.
Combine ingredients and heat in microwave for 4 to 5 minutes (until cheese melts). Serve hot with crackers.
Brown meat; add onions, peppers and celery. Simmer. Add soups and cheese. Simmer until cheese is melted. Add the cooked and drained noodles. Mix well. Put into 2 large casseroles. Bake at 350° for 30 minutes.
Mix and sift dry ingredients together. Combine milk and well-beaten egg and add to dry ingredients, beating constantly. The batter should be thick enough to coat fruit. Cut up 6 bananas. Sprinkle with powdered sugar. Dip in batter and fry in hot deep fat (Crisco). If apples are used - chop or dice small and sprinkle with slightly more sugar and bake. Taste for sweetness.
In a bowl, combine vanilla wafer crumbs, nuts and melted margarine. Press mixture into bottom and sides of a 9-inch pie plate. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool and fill as desired.
Cook noodles in lightly salted water with 1 tablespoon salad oil until tender (al dente). Strain.
Mix cherry pie filling and pineapple in a 9 x 13-inch pan. Sprinkle cake mix evenly on top of pie filling mixture. Spread nuts on top of it. Dot with butter. Bake at 350° for 30 minutes.
Cream butter and shortening, add sugar gradually. Cream until light and fluffy. Add eggs, one at a time, and beat until very light. Sift flour, measure and add baking powder and salt, sift together. Add flour alternately with milk, starting and ending with flour. Add vanilla. Bake in a large tube pan (which has been greased and floured) at 325°F for 1 hour and 30 minutes.
Brown chuck; pour of excess fat. Add remaining ingredients. Simmer 15 minutes. Serve on buns. Add cheese, if desired. To reduce fat content, boil ground chuck in 2 to 3 cups water; rinse well in colander. Put back in pan; add remaining ingredients. Simmer 15 minutes.
Place mashed apples in 13 x 9-inch casserole. Sprinkle brown sugar, salt and dry cake mix over the apples. Slice margarine on top and then add the pecans. Bake for 40 minutes at 350°. Serve warm with Cool Whip or vanilla ice cream.
Brown hamburger and chopped onion; drain. Add enchilada sauce and taco sauce. Spray casserole pan with Pam. Cover bottom of pan with corn chips. Add meat mixture. Cover with cheese. Bake at 350° until cheese is melted, approximately 25 minutes.
Mix together and store in airtight container. Use 1 to 2 teaspoons per cup of hot water.
Over moderate heat, melt 1 Tbsp. margarine. Add carrots green onions (saving some for garnish) and salt & pepper. Cook, stirring occasionally, 3 minutes or until softened. In a saucepan over moderate heat, bring bouillon to a boil. Add crawfish and vegetables and return to a boil. Add cream, bring to a boil and reduce heat. Heat and stir for 2 minutes. Add wine and reduce liquid, stirring occasionally, 3 to 4 minutes. Serve with cajun spice to taste.
Place tortillas on flat baking pan. Chop olives, combine olives, cheese, picante sauce, snip cilantro and add to cheese mixture. Evenly spread 1/4 cup mixture over a tortilla pressing down firmly.
Preheat oven to 350°. Sift together flour, baking powder and salt. In separate bowl, combine sugar, cornmeal, butter and eggs and stir into flour mixture until blended. Add pumpkin and corn. Pour into greased and floured 9-inch loaf pan. Bake 1 hour or more (usually 1 1/4 hours) until center tests firm. Cool 15 minutes and remove from pan. Let sit several hours before slicing. This bread is delicious toasted with butter. Makes 1 loaf.
Beat cheese, sugar and egg together, set aside. Combine all dry ingredients, mix egg, water, butter and pumpkin into batter. Take out 2 cups. Put the rest in loaf pan. Add cream cheese mixture. Top with remaining 2 cups batter. Bake at 350° for 1 hour and 20 minutes.
Brown onions, pepper and celery in margarine. Blend in flour, salt and pepper. Add tomato sauce and vinegar. Cover, simmer for 10 minutes. Add cooked shrimp and serve over rice.
Mix potatoes, sugar, salt, eggs, margarine, milk and vanilla together and place in casserole dish.
In a small bowl, combine ingredients. Pour over meat of your choice. Refrigerate 6 hours or overnight, turning occasionally. Remove meat from marinade; grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.
Put all in blender; blend all for 5 minutes. Pour into greased and floured pie pan. Bake at 350° for 40 to 50 minutes until knife inserted comes out clean. Crusts forms at bottom, then the filling.
Bring water to a boil. Add the first 3 ingredients. Bring to boil again; stir to make smooth. Let completely cool (may put in freezer for a while), but not firmly set. Drain oranges. When mixture is cool, mix in Cool Whip and oranges. Refrigerate until ready to serve. Recipe is easily doubled for larger group.
Brown steak cubes in oil in skillet. Add cauliflower, green pepper, garlic and soy sauce; mix well. Simmer, covered, for 8 to 10 minutes. Blend cornstarch, sugar and broth in bowl. Stir into beef mixture with green onions and mushrooms. Cook until thickened, stirring constantly. Serve over rice. Yield: 6 servings.
Combine first 3 ingredients in heavy pan. Stir over high heat until mixture boils. Lower heat. Place candy thermometer in pan and cook to 280°. Lower heat and cook to 300°. Remove from heat and let stand until bubbles go out of candy. Add flavoring extract or only a few drops of oil. Add food coloring, stirring only enough to mix well. Pour onto a greased cold china platter or marble slab. Working very fast and as soon as cool enough to handle, pull edges and cut with scissors. Drop cut pieces into a small amount of confectioners sugar and roll around until each piece is covered. Store in airtight container.
Brown hamburger and onion; drain. Place in a 9 x 9-inch pan. Layer with frozen green beans and then layer of cream of mushroom soup. Place Mozzarella cheese on top of soup. Then a layer of Tater Tots. Bake, uncovered, for 50 minutes at 350°. Not salt is added to the recipe.
Combine the first 5 ingredients in bowl. Cook the margarine, honey and brown sugar until melted. Pour butter mixture over cereal mixture; mix until well blended. Spread into a 15 x 10-inch jelly roll pan. Bake for 20 to 25 minutes, or until golden brown, in a 325° oven, stirring occasionally. Spread on wax paper to cool; stir in 1/2 cup raisins.
Cook onions and tomatoes until soft; force through a sieve. Discard pulp. Add sugar, salt and all but one pint of vinegar mixture. Make a paste of mustard and vinegar. Add to mixture and boil down until a consistency of boiled custard. Grind peppers and add just before turning off the heat. Pack as usual. (Use the best vinegar.)
In a heavy saucepan, over low heat, melt Hershey bars. Let cool completely or they will "melt" the Cool Whip. Fold chocolate and Cool Whip together. Spoon into graham cracker crust. Refrigerate at least 2 hours before serving.
Mix flours, sugar and salt. Add yeast, dissolved in warm water, Crisco, egg, instant potatoes and water. Knead hard for 10 minutes. Let rise until doubled in bulk. Refrigerate overnight. When ready to use, make out rolls. Let them rise and bake at 425°. Brush with butter when half done.
Mix starch and cold water. Stir until very smooth. Add boiling water and stir thoroughly. Let mixture cool for 1/2 hour. Stir several times while it's cooling. Pour into cups and add food coloring. Can use sponge, cotton balls and Q-tips. Make designs on construction paper with glue and sprinkle with sand.
Mix well. Bake in a 9 x 13-inch greased and floured pan at 350° for 20 minutes. Cut into squares.
*Substitute 2 cans pinto beans and 1 - 4 oz. can chopped green chilies.
Into an uncooked pie crust, put the rhubarb. Mix and stir the sugar, eggs and flour. Pour over the rhubarb. Bake at 350° until set.
Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. In a medium nonstick skillet that has been coated with nonstick cooking spray, saute jalapeno, garlic and ginger for 30 seconds. Add beef; stir fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from heat and drizzle over salad. Serve immediately. This has 11 grams carbohydrate.
Drain cherries; mix sugar, butter and syrup. Knead mixture until smooth. Shape about 1/2 teaspoon mixture around each cherry. Place covered cherries on a cookie sheet lined with wax paper. Chill until firm. Melt chocolate. Dip covered cherries into chocolate mixture.
Combine flour, sugar, baking powder and salt. Stir in egg, shortening, milk and corn, mixing well. Drop by tablespoons into hot oil heated at 375°. Fry until golden (about 4 minutes), turning once. Drain on paper towels. Makes about 2 dozen.
Melt the margarine in a saucepan over low heat. Add the green pepper, onion and celery and cook for 10 minutes. Add remaining ingredients except water chestnuts. Drain water chestnuts. Stir into rice mixture and place in a casserole dish. Bake at 350° for 1 hour. Makes 6 servings.
Cover raisins with 1/2 wine and simmer 5 minutes. Add sugar, butter, seasonings and cornstarch, dissolved with 1/2 cup wine. Stir until thickened. Serve hot. Serves 5 to 6.
Mix 1 pound cut up Velveeta and 1 cup salsa in large microwavable bowl. Microwave on High for 5 minutes or until Velveeta is melted, stirring after 3 minutes. Makes 24 servings. Serve with tortilla chips.
Set power on High. In large glass bowl, crumble ground beef and microwave 2 to 3 minutes until browned, stirring once. Drain and stir in spaghetti sauce and water.
Boil fat meat 1 hour. Pour in washed and broken green beans and cook until tender. Lay squash and potatoes on top of green beans and simmer for about 30 minutes. Serve with cornbread and onions.
Heat pineapple. Bring to boiling point. Add Jell-O. Take off stove and let cool, then add low-fat buttermilk and Cool Whip. Chill until set.
In 3-quart saucepan, melt margarine. Add vegetables and saute until carrots are tender-crisp, about 5 minutes. Add water, potatoes and broth mix. Stir to combine and bring to a full boil. Reduce heat to medium and cook until potatoes are tender, about 10 minutes. Add corn and turkey. Cook until heated through, about 5 minutes.
Simmer tea bags in 2 cups of water for 10 minutes; set aside. Boil sugar, 4 cups water, allspice, cloves and cinnamon for 10 minutes. Strain, then add tea from part one. Add 10 cups water, frozen orange juice, pineapple juice and juice from lemons. Mix and refrigerate.
Mix the sugar and cornstarch together in the saucepan, then add the water and stir a little more. Cook over low heat, stirring all the time, until blended, about 5 minutes. Remove from stove, cool and pour into the plastic cups. Add a couple of drops of food coloring and then a drop of dish detergent.
Boil chicken and debone. Save broth. Brown ground beef and drain well. Combine all ingredients and add chicken broth to make as soupy as desired. Add salt, pepper and dash of Tabasco sauce to taste. Simmer for approximately 30 minutes, stirring occasionally.
Mix all ingredients together; blend well. Pour into unbaked pie shells. Bake at 375° for 35 minutes.
Combine in a casserole vegetables, soup, rice and cheese. Melt butter and pour over the top. Bake at 350° for 1 1/2 hours.
Wash celery. In mixing bowl, blend cheeses, peppers and chili powder. Stuff celery.
Preheat oven to 350°. Beat egg whites until stiff. Add salt. Gradually beat in the sugar until egg mixture looks like meringue. With a large spoon, fold in chocolate chips and walnuts. Drop the batter by rounded teaspoons onto a piece of foil (not a cookie sheet). Put the foil in the oven directly on the rack. Immediately turn oven off and do not open the door until the next morning or for at least 4 hours. Makes about 2 dozen.
Let cream cheese soften at room temperature. Mix all ingredients very thoroughly. Keep in refrigerator until ready to serve with your favorite chips or crackers.
Preheat oven to 350°. Brown ground beef. Add taco seasoning, chili powder and cumin. Mix well. Stir in tomato sauce and water. Simmer about 20 minutes. Spray vegetable oil on a 2-quart casserole dish. Place 4 tortillas on bottom of dish. Pour 1/2 meat mixture over tortillas. Sprinkle with 1/2 onions and 1/2 cheese. Repeat with remaining tortillas, meat mixture, onions and cheese. Bake approximately 20 minutes until cheese is bubbly. This dish can be frozen.
Spread pecans on baking dish. Bake at 300° for 15 minutes. Set aside. Melt butter in medium saucepan. Add light brown sugar, corn syrup and flour, stirring well. Bring to a boil. Reduce heat and simmer, stirring constantly, for 5 minutes. Remove from heat and let cool to lukewarm. Gradually stir in milk and pecans. Serve over ice cream.
Mix pudding as directed on box. Add condensed milk and whipped topping. In large bowl, line bottom with vanilla wafers. Add a layer of pudding, bananas, wafers, etc., until all pudding and bananas are used. Top with wafers. Refrigerate 1 to 2 hours before serving.
Mix flour, sugar and salt. Rub in butter. Add eggs and enough sour cream to make a soft dough. Roll out thin. Cut into strips and twist and fry in deep fat.
Beat eggs. Add sugar and flour and beat well. Add melted butter to mixture and mix well. Add chocolate chips and vanilla; mix well. Bake in unbaked pie shell for 45 minutes at 350° or until done.
In a large skillet with a little oil, brown the chicken with the green pepper. Stir in the rice, olives, salsa and chili powder. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat and cover. Heat tortillas. Place about 1/2 cup of filling in the middle of each tortilla. Sprinkle 3 tablespoons cheese over mixture in each tortilla. Fold up sides and ends of each tortilla and secure with toothpicks.
Beat sugar and lard together until light and fluffy. Add egg and beat. Put flour, baking powder, soda, and salt in after you add hot water. Add flour mixture and vanilla. Drop on greased pan and bake at 400° for about 10 minutes. Sprinkle with sugar.
Combine sliced squash, onion, salt and pepper. Simmer small amount of water for 30 minutes. Drain; add eggs, butter, flour, milk, cheese and salt. Bake at 350° for 30 minutes. Serves 6 to 8 people.
Heat oven to 300°. Allow butter to reach room temperature and then cream together with honey and vanilla. Gradually add the flour and nut mixture. Do not overbeat. Pat dough into an 11 to 12-inch pancake on an ungreased cookie sheet. Score halfway through into pie piece wedge shapes. Bake 40 minutes until lightly browned. Cool 10 minutes before cutting wedges all the way through.
Stir together first 6 ingredients. Whisk oil and next 3 ingredients. Pour over bean mixture and toss. Chill for about an hour before serving.
First, brown chops in skillet in oil. Place chops in casserole dish. Add one layer potatoes and one layer onion; sprinkle 1/2 salt. Repeat layers of potatoes and onions. Use rest of salt. Add bread crumbs on top of casserole. Pour oil from skillet over casserole. Bake at 350° for 1 1/2 hours.
Mix in saucepan, first 6 ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks (slightly beaten), then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in vanilla. Pour into pie shell and bake at 400° for 8 to 10 minutes.
Ingredients to be chopped can be done the day before and kept in the refrigerator overnight. Soak all of the bread in the chicken broth and add all other ingredients. When turkey has been cooked, add drippings. Use two 9 x 18-inch baking pans and bake at 320° for about 30 minutes. Dressing is done when it becomes firm and usually brown around the edges. This can be frozen after it has been cooked.
Grease an 8-inch square cake pan. Beat the egg and add sugar, while beating. Sift flour, baking powder and salt. Add to egg mixture, then add milk, melted butter or margarine, lemon extract and vanilla. Put in greased pan.
In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves. Remove chicken and pat dry. Place chicken, breast side down, in casserole. Cook, covered, in 100% power (High) for 10 minutes. Turn chicken over. If using new potatoes, put a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook, covered, on 50% power (Medium) 30 to 40 minutes or until done, sticks more easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once.
Boil chicken breasts in water seasoned with onion salt for about 35 minutes. Place cooked chicken and mushrooms in baking dish and cover with soup and sour cream mixture. Just before baking, garnish with crushed corn flakes mixed with a little melted butter. Bake in 325° oven until hot, about 30 to 35 minutes. Easy "company" dish. It can be fixed the day before and refrigerated.
Preheat oven to 375°. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle cheese over them. Bake 25 to 30 minutes until biscuits are golden brown. Serves 4 to 5.
Melt stick of butter into 13 x 9-inch baking pan. Mix 3/4 cup sugar, 3/4 cup milk, 1 cup flour and 3 teaspoon baking powder. Pour into pan. Mix 1 can sliced peaches, 2/3 cup juice from can (add water to juice if needed to make the 2/3 cup) and 1/4 cup sugar. Pour into batter. Do not stir. Bake at 400° for 40 minutes. Great with ice cream. Serve hot or cold.
Mix cheese with melted margarine. Add flour and mix well. Stir in Rice Krispies. Form into small balls or drop by teaspoonful on cookie sheet. Flatten slightly with a fork. Bake at 350° for 10 to 15 minutes.
Blend together egg whites and salt until very stiff. Stir in gradually the sugar, beating after each addition of sugar until very stiff again. Add vanilla and beat again. Cover a cookie sheet with a brown paper bag. Drop large spoonfuls on paper bag. Bake 50 minutes in 300° oven until light brown.
Grease crock-pot. Combine all ingredients and pour into crock-pot. Add extra cheese on top. Cook on low 2 1/2 to 3 hours.
Mix all ingredients, but only half the Cheddar cheese. Put in a 2-quart casserole; sprinkle rest of cheese on top and bake 45 minutes at 350°.
In a deep baking pan or dish, pour batter in melted butter; do not stir. Pour sweetened fruit over this. Do not stir. Bake at 350° for 30 minutes.
Memo: I put cloves and cinnamon in small cloth bag. Take it out of the tea when it is spiced to taste.