HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt cheese and butter. Mix together and add flour; knead with hands like bread dough. Refrigerate 1 to 3 hours. Roll into walnut size balls. Place on ungreased cookie sheet; press with thumb. Add cherry. Bake at 400° for 15 to 20 minutes. Make white frosting with milk, powdered sugar and vanilla. Drizzle over cookies when cool.
Melt shortening and mix with molasses and brown sugar until sugar dissolves. Add soda to boiling water and add to first mixture. Sift dry ingredients. Beat well. Add enough flour to make a stiff dough. Cover and refrigerate. Let age several days. Roll out 1/4-inch thick. Cut out and decorate as desired. Bake 10 minutes at 400°. Watch carefully.
Sift together first 5 ingredients. Add remaining ingredients and mix well. Bake 35 minutes at 350°. Frost with favorite icing recipe.
Blend cheese, water and Beau Monde together. Add seasonings and parsley; mix well. Chill. Serve on crackers, bread or celery.
You will need sterile 12 pint jars. Keep in boiling water until filled.
Combine sugar, syrup and water in a large heavy skillet. Cook slowly over medium heat, stirring constantly, until sugar dissolves. Continue cooking until mixture reaches soft ball stage (240°) or until small amount of mixture dropped into very cold water forms a soft ball. Add peanuts and salt. Cook to the crack stage (290° to 300°) or until small amount dropped in very cold water separates and threads which are hard and brittle. Watch mixture to keep from burning. Add butter and soda, stirring to blend. While still warm, pour into 2 large pans. Pull to desired thickness. When cold, crack into pieces.
Mix flour and margarine until crumbly. Press into 9 x 13-inch cake pan. Bake at 350° for 10 minutes; let cool. Mix 10x sugar, Cool Whip and cream cheese with mixer. Pour over crust. Mix vanilla pudding with milk; pour over first layer. Top with cherry pie filling.
Dice 1/2 cake in small cubes. Place at the bottom of a large punch bowl. Drain canned fruit and layer. Rinse and cut strawberries; layer 1 pint strawberries. Cover the first layer with a tub Cool Whip; repeat these steps again.
Remove stems and wash grapes. Put grapes in preserving kettle with vinegar and spices. Cook until soft. Press through jelly bag and strain. Boil liquid 20 minutes. Measure and add one cup sugar for each cup of juice. Boil rapidly to jelly stage. Pour into jelly glasses.
Dissolve bouillon cubes in water; pour 3/4 cup in small saucepan. Stir cornstarch in remaining broth. Add to remaining broth; add sugar and oyster sauce. Cook, stirring constantly, over low heat until thickened and bubbly.
Combine pineapple juice and limeade. Stir in ginger ale. Add scoops of sherbet. Makes about 6 quarts.
Mix dry ingredients thoroughly, then add water. Cook on medium heat until thick. Add vanilla. When syrup is thick "eat with homemade biscuits".
Combine whipping cream, sweetened condensed milk and chocolate syrup. Beat with an electric mixer until soft peaks form. Fold in chopped nuts. Transfer to an 8 x 8 x 2-inch pan; freeze until firm. Makes 1 quart (8 servings).
Combine garlic, pepper, salt, vinegar and oil in bowl, whisking to combine. Add to carrots along with sunflower seeds and scallions. Serve on lettuce leaves.
Brown and drain ground beef and onion. Drain. Add other ingredients; simmer for 15 to 20 minutes. Top with grated cheese, sour cream, black olives and Doritos chips to taste.
Mix all ingredients together; pour into an uncooked pie shell. Bake at 400° for 10 minutes. Turn oven to 350° until knife inserted into center of pie comes out clean.
Melt chocolate pieces with peanut butter. Stir in marshmallows and raisins. Refrigerate until firm. Cut in squares.
Add salad dressing mix to ground beef. Mix well and form into patties. Cook on grill and enjoy.
Combine flour, salt and sugar in bowl. Cut in shortening like for pie crust. Beat egg yolks with vanilla; add to mixture and blend well. Press into two ungreased 8-inch square pans, about 1/4-inch thick. Bake at 375° for 15 minutes. Cool slightly; spread with jam. Beat egg whites until they stand in peaks; gradually add 1/2 cup sugar and cinnamon. Cover jam and sprinkle with chopped nuts. Reduce heat to 325° and bake 20 to 25 minutes. Cool and cut into bars. Makes about 36.
Put all together; mix well. Grease tube pan. Bake in 350° oven until done, almost 1 hour.
Take hamburger, bread crumbs, onion, pepper, Worcestershire sauce, salt, pepper and egg and mix all together. Shape into 4 to 6 mini meat loaf patties.
Cream peanut butter and shortening together. Add sugar gradually, continuing until mixture is light and fluffy. Add beaten egg. Sift flour and soda together. Mix well. Drop mixture by teaspoonful on cookie sheet. Press down with tines of fork. Sprinkle sugar on top. Bake 10 to 15 minutes at 350°. Makes about 2 dozen.
In 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot and bubbly. Top with remaining onions. Bake 5 minutes or until onions are golden brown. Good for holidays.
In a large saucepan, combine the stock and the carrots. Bring the stock to a boil. Simmer the carrots, covered for 20 minutes or until they are tender.
Cut each potato into 8 wedges lengthwise. Arrange, peel side down, in a shallow baking dish. Mix remaining ingredients and brush over potatoes.
In a 12 ounce glass, first pour in the 2 shots, then put in jello popsicle, then pour in drink box, then add 7-Up or Sprite! Stir well and enjoy!
Combine beef, egg, 3/4 cup Rice Krispies, salt, pepper and onion; mix well. Mix together sugar, catsup, nutmeg and mustard. Add half and 2/3 of this to meat mixture; mix well. Shape into loaf and place in pan (9 x 5-inch pan). Top with remaining sauce and cereal. Bake at 400° for 30 to 45 minutes.
Dissolve yeast in warm milk in a large bowl and let stand 5 minutes. Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
Combine first 5 dry ingredients; mix lightly. Add creamed butter and onion. Add beaten eggs and mix well. Using an ice cream scoop, form mixture into balls around 4 or 5 small toasted croutons. Place onto floured pan. Bring water or broth to a boil. Drop dumpling in to cook about 10 minutes or until they float. Serve. Sprinkle with browned butter and cracker crumbs.
Spray Bundt pan with Pam or Baker's Joy. Preheat oven to 350°. In medium saucepan over low heat melt butter. Remove from heat; stir in sugar until dissolved. Add eggs, yogurt and vanilla. In medium bowl combine flour, baking powder and salt. Add butter mixture to dry ingredients. Stir until just moistened. Do not overmix! Pour 1/2 batter into Bundt pan. Sprinkle evenly with butterscotch chips. Pour remaining batter in pan and smooth top. Bake at 350° for 45 minutes or until toothpick comes out clean. Cool on wire rack for 20 minutes. Remove from pan and cool completely. Sprinkle lightly with powdered sugar.
Mix rhubarb and 3 tablespoons flour well with 1 cup sugar. Put in bottom of greased 9 x 13-inch cake pan.
Mix together the frosting mix (dry), corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Blend powdered sugar in gradually. Stir in nuts. Drop mixture by teaspoonful onto waxed paper. When outside of candy feels firm, turn over. Dry at least 12 hours. Yields 5 to 6 dozen pieces.
Bake potatoes in microwave until done. Cut in half, scoop out middle and set aside. Fry skins in deep fat fryer until lightly brown. Place on pizza pan. Sprinkle on cheese and bacon bits. Bake at 350° until cheese melts. Remove from oven; add dollop of sour cream and green onions. Serve.
Saute bacon with celery, green pepper and onion. Add consomme, tomatoes, peas and chilies. Simmer 30 to 40 minutes. Yields 6 to 8 servings.
Combine first 6 ingredients in a 1 1/2-quart casserole. Cover with plastic wrap and microwave on High for 1 1/2 to 2 1/2 minutes or until hot. Stir in franks. Cover and cook 4 to 5 minutes on High, stirring once.
Mix this up and make into balls the shape of a date. Bake at 350° (you want them just light brown). Roll in powdered sugar while still hot. Do it again when cold.
Combine all cereals, etc. Pour melted oleo over all. Bake for 2 1/2 hours at 225° to 250°. Pour garlic over gradually. Stir every 20 to 30 minutes.
Cook sugar, cranberries and water until berries pop open. Add cherry jello. Dissolve while still hot. Let cool. Add apples, pineapple, oranges and chopped nuts. Mix and put in refrigerator to set.
Combine all ingredients (except chow mein noodles). Top with chow mein noodles. Bake at 350° for 1 hour or until bubbly.
Microwave power level: Medium (5) or Low (3). Microwave time: 5 to 7 minutes total.
Melt marshmallows in pineapple juice (drained from pineapple) in top of double boiler. Let congeal. Add bananas, pineapple and whipped cream. Line 13 x 9 x 2-inch pan with whole vanilla wafers and pour filling in pan. Sprinkle top with vanilla wafer crumbs.
Preheat oven to 350°. Spray an 8 x 4-inch loaf pan with spray. In medium bowl, combine flour, baking soda, salt and spices; set aside. In a large bowl with mixer at medium speed, cream the shortening and sugar until light and fluffy. Beat in molasses and boiling water. Stir in dry ingredients until moistened. Pour batter into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack about 10 minutes. Remove from pan and cool completely on rack. Makes 16 servings.
Mix well the pineapple chunks, sugar, flour and cheese. Put in 2-quart baking dish.
Mix soup, milk, onion and parsley. Dip chicken pieces into mixture, then into stuffing, coating well. Should use all of stuffing. Line shallow baking pan or dish with foil. Spray with Pam. Fold foil over chicken and drizzle butter over each piece. Bake at 350° about 1 1/2 hours.
Mix brown sugar and cornstarch in pan. Mix in water. Add butter. Bring to boil about 2 minutes until thick.
Put in microwave; as heating, stir. Bring to a boil. Boil 1 minute. Add 1/2 cup peanut butter and stir in. Boil 1 more minute. Remove and stir in 1/2 teaspoon vanilla. Pour over popcorn, about 2 batches air popper popcorn.
Mix flour, salt, oatmeal, baking soda and baking powder in a bowl. In another bowl, mix the butter, sugars, eggs and vanilla. Slowly mix in dry ingredients. When mixed, stir in chocolate chips. Roll into balls (do not flatten). Bake on greased cookie sheet at 350° for 8 minutes.
In blender or food processor, blend all ingredients for 30 seconds or until smooth. Cover; chill. Serve with cut up vegetable.
Preheat oven to 375°. In 8 x 12-inch baking dish, layer sweet potatoes, 1/2 can French fried onions and the apple. In small bowl, thoroughly combine pineapple, brown sugar, butter and cinnamon; pour pineapple mixture over sweet potato mixture. Bake, covered, at 375° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 4 to 6 servings.
Boil noodles until done. Cut sausage in 3-inch pieces and then cut lengthwise, but not completely through. Cut cheese to put inside each piece sausage. Wrap pieces with noodles and put a toothpick in them. Cover with sauce and grate cheese on top. Bake for 35 minutes at 350°. Serves 4.
Slash fat edges of steaks to prevent curling. Melt lard in skillet. Add steaks and sear 2 to 3 minutes on each side until browned on the outside but still slightly red inside. Season with salt and pepper. Set aside. Keep warm.
Combine ingredients in bowl. Pour out onto floured board; knead and roll. Divide in half and roll. Cut in narrow strips. Shake out and drop in boiling broth. Cut for 10 to 12 minutes or until tender.
Melt margarine. Spoon in flour. Blend salt, pepper and dry mustard. Add milk and put back on heat. Stir contents until thickened. Add onion and crab meat. Put on low heat for 15 to 20 minutes. Add sherry and parsley before serving.
Scald milk and cool to lukewarm. Soften yeast in water. Combine flour, sugar and salt in large bowl. Cut in shortening until fine. Add warm milk, eggs and yeast. Beat until well blended. Cover and refrigerate overnight or up to 1 week. Roll out on floured board as biscuits. Brush with melted butter; place on greased cookie sheet. Cover and let rise for 3 hours. Bake for 10 minutes at 400°. Makes 24.
Make sure you cook rice first, then cook broccoli. Saute onion in butter. Combine all ingredients together and mix. Pour into dish. Bake at 325° for 1 hour, covered.
Brown onions, beef and mushrooms; add soups and flour. Cook at 250° for 2 to 3 hours in oven. Serve over rice.
Cut softened cream cheese into 24 squares. Preheat oven to 350°. Mix finely chopped celery and onion in bowl. Add cooked and finely chopped chicken to this mixture. Place one square of cheese and one spoonful of chicken mixture into crescent roll. Roll dough and pinch. Put roll on cookie sheet and pour a little melted butter over it. Sprinkle with lemon pepper and basil. Bake according to roll package.
Preheat oven to 350°, then smear 9 x 13-inch baking pan with shortening. Melt butter over low heat. In mixing bowl, stir cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla and stir again. Now, add the flour and salt and mix just until smooth, not too much. (Add nuts at this time if you want.) Scrape mixture into greased pan and spread out in an even layer. Bake in a 350° oven until the brownies just begin to pull away from the sides, about 20 to 30 minutes. The hardest part: Let cool for a while before cutting.
Mix 1 package strawberry Kool-Aid with water. Do not make full strength. Add 1 1/2 cups sugar. Add Tang and 1/2 cup sugar. Freeze in 2 containers. Should make enough for 2 bowls of punch. Chill ginger ale and pineapple juice.
Cook garlic and onions in margarine until tender. Stir often. Add salt, pepper, mustard, Worcestershire sauce, sugar and chili sauce. Continue heating until flavors are well blended.
Heat oven to 350. Spread and flatten 2 cans of rolls on pizza pan or stone. Bake for 10 minutes.
Blend 1 cup of love with 1/2 cup of kindness. Alternately add in small portions: 1 cup appreciation and 3 cups of pleasant companionship into which has been sifted 2 teaspoons of deserving praise. Flavor with 1 teaspoon of carefully chosen advice.
Blend eggs, sugar and oil, then add pumpkin, flour, salt, baking soda and cinnamon. Pour in a jelly roll pan. Bake at 350° for 20 minutes or so. Cool.
Mix cake mix as directed. Bake into 2 round layers. Cool in refrigerator overnight. Slice layers to make 4 layers.
Spread bagels with mustard. Mix remaining ingredients. Spread to edges of bagels. Broil bagels or bake at 550° until topping is bubbly, about 1 minute. Cut each bagel into 6 pieces. Makes 36 appetizers.
Brown ground beef, turkey and onions. Drain. Add beans, tomatoes, sauce and chili powder (to taste). Make rice. Mix rice and chili in each bowl; top with Cheddar cheese.
Heat oven to 350°. In large saucepan, cook onion and green pepper in 2 tablespoons margarine until tender. Combine onion mixture in bowl with chopped chicken and chopped green chilies; set aside.
To melted butter, add molasses and milk; heat until warm (do not boil). Mix sugar and spices in bowl with 5 cups of the flour; use remaining flour to sprinkle on board and add to dough as needed. Make a hole in the center of dry mixture of ingredients; gradually add warm mixture to center. Add egg; mix until thick. Knead like bread dough to roll out on board. Use small amount of mixture rolled out desired thickness of 1/4-inch. Cut out desired size to fit pan to bake. Bake each layer at 325° for 10 to 15 minutes. Check after 10 minutes for doneness. Makes 8 layers. Stack layers, spreading tops of each layer generously with apple butter. "Ice" sides of entire cake with apple butter. Let cake "set" for a few days after "icing" with the apple butter. It improves with age.
Heat oven to 350°. Place ingredients in layers in 2-quart baking dish. Layer the rice, corn and sprinkle with salt and pepper. Pour over 1 can tomato sauce and 1/2 can of water. Add green pepper and onion. Layer ground beef. Sprinkle with salt and pepper. Pour second can of tomato sauce and water. Cover meat with bacon. Cover dish and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer, until bacon is crisped. Makes 4 to 6 servings.
Put oil in 10-inch skillet. Spread half of the potato slices over bottom; sprinkle with salt and pepper. Top with a layer of half of the onion and half of the green pepper, seasoning with salt and pepper. Arrange half of the meat on top. Repeat layers of vegetables, reserving the remaining meat for garnish. Cover; cook over low heat until potatoes are tender, about 20 minutes. Break eggs into bowl and beat with fork; pour eggs evenly over potatoes. Add meat, spoke-fashion. Cover and cook until eggs are set, about 10 minutes. Top with cheese; cover until cheese starts to melt, about 2 minutes. Put parsley into center. Cut in wedges to serve. Yield: 5 to 6 servings.
Drain all fruit, save pineapple juice. Mix instant pudding in pineapple juice. Combine all other ingredients and stir together. If salad seems too thick, add a little water. Any fruit or fruit cocktail can be used.
Mix eggs and sugar. Add cinnamon and vanilla; mix well. Add oil, then flour and mix well. Stir in carrots, pineapple and nuts. Preheat oven to 350°. Grease and flour 8 x 11 baking pan. Fill and bake for 35 to 40 minutes. Cool when done. Use Cream Cheese Icing when cooled.
Mix together melted margarine and crushed graham crackers. Spread on bottom of pan, 9 x 13-inch. With electric mixer, beat cream cheese, powdered sugar and milk until smooth. Pour over cracker crust. Spread 1 container of Cool Whip over cream mixture. Next, spread 1 can of fruit pie filling over whipped cream. Sprinkle with pecans, if desired. Chill at least 1 hour before serving.
Heat oiled 10-inch iron skillet. Sift together the first 4 ingredients. Add milk, then unbeaten egg and mix well. Heat oil and add. Turn into hot skillet. Bake at 450° for 30 minutes.
Butter a 9 x 9 x 2-inch baking pan. In a large saucepan, melt butter, marshmallows and peanut butter over low heat, stirring until smooth. Remove from heat. Mix in cereal and peanuts until thoroughly coated. Pat mixture into pan with buttered back of spoon. Chill until set, about 1 hour. Cut into 2 1/4-inch squares. Makes 16 squares.
Meanwhile, wash and drain blueberries. Combine blueberries, water, sugar and cornstarch. Boil until clear, stirring constantly. Add butter and mix until smooth. Cool slightly. Pour over baked mixture. Allow to cool. Refrigerate.
Mix 2 cups milk, Eagle Brand milk, cool whip, vanilla and pudding mix together until well blended, Add remaining 4 Cups milk. Pour into ice cream freezer and freeze. Makes 1 gallon.
Soften cream cheese. Add Cool Whip and marshmallows and mix gently. Fold in fruit salad. Chill before serving.
Cook squash and onion and drain well. Mix soup, milk and slightly beaten egg together. Fold in squash and 1 cup of crumbs. Place in a greased casserole. Top with remaining crumbs. Spot with butter. Bake at 350° for 30 minutes.
Wash spinach well; pat dry. Pick stems off. After it is dried, tear apart and place in serving bowl. Slice onion across and pull apart (size like onion rings). Combine all ingredients and top with about 6 ounces of the dressing; toss. Enjoy.
Heat oven to 375°. Combine first 10 ingredients in large bowl. Blend well. Lightly spoon flour into the measuring cup and level. Stir in flour to mixture. Shape into 1-inch balls. Roll in combined sugar and cinnamon. Place on ungreased cookie sheets 2-inches apart. Flatten slightly. Bake 8 to 10 minutes until light golden brown. Cookies will be soft in center.
Combine cornmeal, eggs, corn, bacon drippings, soda and salt. Pour light level of batter in bottom of 10 x 15-inch pan. Next, add cheese. Layer in meat and jalapenos. Add remaining batter on top. Bake at 375° for 40 minutes. Can be halved and baked in 2 smaller pans.
Fry and blot free of fat 1 pound bacon, cut into bits. Do not use bacon bits. Add to preceding mixture and mix well.
Cook green noodles according to package directions and drain. In a skillet, saute raw shrimp in margarine for 5 minutes or until pink. Combine cream of mushroom soup, sour cream, mayonnaise, mustard, chives, mushrooms and sherry. In a greased 9 x 13-inch baking dish, make layers beginning with green noodles, shrimp and sauce. Then top with cheese. Bake at 350° for 35 minutes. Serves 8 to 10 people.
Mix together and serve as a dip for fresh vegetables. Use raw carrots, celery, peppers, cauliflower, cucumbers, broccoli and tomatoes.
Combine flour, salt and pepper. Coat chicken pieces. In a large skillet, over medium heat, brown the chicken in oil.
Sift together flour, baking soda, salt, cinnamon and sugar. Combine eggs and oil; add to sifted ingredients. Fold in drained strawberries. Grease 2 large or 4 small loaf pans. Bake 1 hour at 325°.
Break up packages of noodles in small pieces. (Do not use flavor packet.) Saute seeds, noodles and almonds in butter or margarine until lightly browned; set aside.
Preheat oven to 350°. Place roast in large piece of foil. Sprinkle with onion soup, spread cream of mushroom or cream of celery soup on top. Wrap and seal the roast. Bake until done. Remove and serve.
Place butter in 8 x 8 x 2-inch dish. Heat in microwave on High for 20 to 30 seconds or until melted. Blend brown sugar with butter and pack evenly into bottom of dish. Drain pineapple juice into glass measure. Arrange pineapple slices over butter-brown sugar mixture. Prepare cake mix as directed on package, substituting pineapple juice for water. Pour cake batter into dish, evenly distributing batter over entire surface. Bake in microwave on High for 5 to 7 minutes or until top springs back when lightly pressed with finger. While hot, invert on serving plate.
Put chocolate chips, chocolate bars and 1/4 c. peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1 in. depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving.
Saute beef in olive oil or butter until brown. Add mushrooms, peppers and onions. Saute. Add beef stock (if stock is made from cubes, reduce salt to 1/2 teaspoon.) Simmer 15 minutes. Mix flour and sour cream. Add to beef mixture, stirring well to thicken. Simmer an additional 15 minutes. Serve over hot buttered noodles. Serves 6 to 8 people.
Slice cabbage, green pepper and onion very fine. Mix the sugar, salt, dry mustard and celery seed in saucepan. Add oil and vinegar; let mixture come to a boil until sugar dissolves (about 3 minutes). Pour over cabbage mixture; toss well. Refrigerate for several hours before serving.
Mix all ingredients together and heat in crock-pot or large pan. Serve on sandwich rolls. Makes 10 or 12 sandwiches.
Mix all ingredients except spinach and strawberries. Toss into spinach and strawberries just before serving.
Scald milk in top of double boiler. Beat together slightly eggs, sugar and salt. Add hot milk to egg mixture; mix thoroughly and return to top of double boiler. Cook over hot water, stirring constantly, until eggs coat spoon. Add vanilla.
Melt first 3 ingredients over low heat until creamy. Add peanut butter. Pour into greased 8-inch square pan.
Mix flavored jello and unflavored gelatin. Add boiling water; stir until completely dissolved. Add cold water and lemon juice. Pour into a 13 x 9-inch pan or larger.
Sift together the dry ingredients; add shortening, sugar, egg and water. Beat until thoroughly mixed; stir in raw apples, oats and raisins. Mixture will be stiff. Make balls of dough, size of a large walnut and roll in mixture of 2 tablespoons of cinnamon and 1/2 teaspoon sugar. Bake at 375° for 8 to 10 minutes. To make drop cookies, add an extra egg.
Add and mix lemonade and strawberries. Just before serving, add ginger ale and ice.
Before lunch, place all the ingredients into slow cooker. Cover. Cook on slow until dinner time. Makes 4 servings.