HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour melted margarine in a 15 x 10 x 1-inch baking pan. Sprinkle evenly with wafer crumbs. Arrange cherries, pineapple, dates and pecans evenly over the crumbs. Press down gently. Combine milk and vanilla. Pour over fruit. Bake at 350° for 20 to 25 minutes. Makes about 6 dozen.
Boil milk and sugar for 6 minutes in large kettle. Pour this hot mixture over the other ingredients and stir until melted. Pour into foil-lined cookie sheet to cool. Cut into squares.
Mix all together. Make small balls (teaspoonful). Should make about 65 to 75 balls. Bake at 350° for about 20 minutes on cookie sheet.
Melt margarine in a 9 x 13-inch pan. Add onion and green pepper. Mix the remaining ingredients together. Pour mixture into pan. Put seasoned chicken on top, skin side down and cover. Bake at 350° for 2 hours.
Stir ingredients together until smooth. Drop from spoon into 6 greased muffin tins. Bake in a 450° oven for 12 to 15 minutes or until brown.
In a skillet brown chicken in 2 tablespoons vegetable oil. Pour off fat. Add gravy, lemon, thyme and vegetables. Cover and cook over low heat for 5 minutes or until done. Spoon into pastry shells. Serves 6.
Melt 1/2 cup butter and 2 squares chocolate together; cool. Beat eggs; gradually add sugar. Beat well. Add cooled chocolate mixture, vanilla and 1/4 teaspoon peppermint extract. Mix in flour. By hand, stir in nuts. Spread batter into greased 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cool.
In a blender, add chocolate chips, egg, sugar, vanilla and rum. Heat milk to almost scalding. Add milk to blender. Blend 1 to 2 minutes. Pour into pot de creme cups or other small containers. Refrigerate 6 hours. Serve with a dollop of whipped cream.
Mix everything but the chips. Stir well. Butter casserole dish. Pour some of the mixture in the bottom of the pan. Layer with chips. Repeat meat, chips; meat, chips. You can shred the cheese or grate it over each layer or just put it over the top. Bake uncovered at 350° for 30 minutes or until bubbly and cheese melts.
Boil chicken until done. Remove chicken from bone and bring broth to boiling. Add cream of chicken soup and dumplings. Mash down but do not stir, except to separate. Cook until tender, about 15 to 20 minutes. Cut off stove and let set. Salt and pepper to taste.
Beat butter and sugar together until fluffy. Beat in egg and salt. Gradually add flour to make a soft dough. Cover tightly. Refrigerate 30 minutes. Roll dough on floured surface to make 10-inch circle. Place in glass quiche pan or round tart pan.
In a bowl, mix first four ingredients. In a separate bowl, combine vinegar, egg and cold water. Combine the two mixes and chill at least 15 minutes before rolling out.
Mix sugar, vinegar and pecans in a jar to coat well. Spread out in a shallow pan. Bake at 250° for 45 minutes. Add butter and salt and bake 30 minutes longer.
Cut fryer in quarters. In a skillet, saute chicken in heated oil until skin is golden. Remove chicken and place in a casserole. In the same olive oil, saute onions, green pepper, tomatoes and garlic for 5 minutes. Pour over chicken and add chicken broth, saffron and rice. When it begins to boil, cover casserole and bake in oven at 350° for 20 minutes. Take out of oven. Sprinkle with wine and garnish with peas, pimientos and asparagus tips. Serves 4.
Mix onion, oil, honey, ketchup, soy sauce, and mustard in a plastic or glass bowl (don't use a metal one). Put chicken in and make sure thoroughly coated with the marinade. Leave to marinate for either 1 1/2 hours in the fridge, or for 45 minutes at room temperature. Preheat oven to 350 degrees.
Mix flour, oleo and milk. Pour half into greased medium sized baking dish. Mix other ingredients and pour into crust. Pour rest of crust on top. Bake 1 hour at 400° or until brown.
Cream sugar, margarine and Crisco together. Add eggs, one at a time, mixing well after each one. Add baking powder to flour. Alternate flour and milk, mixing well. Add flavorings last. This will make a large cake. Bake for 1 hour and 15 minutes at 350°.
Grease a 9 x 13-inch pan. Add enough shredded coconut to cover bottom. Sprinkle chopped nuts over coconut. Prepare cake mix according to package directions. Pour over coconut and nut layer. Combine margarine, sugar and softened cream cheese. Stir until smooth. Spoon over cake mixture. Bake at 350° for 50 to 60 minutes until done. Serve with a scoop of vanilla ice cream and enjoy!
Mix first 3 ingredients. Add hot liquid. Mix. Cook over low heat until bubbly, stirring constantly. Cool. Fold in Dream Whip and oranges. Chill. Serves 9 to 10.
Preheat oven to 400°. Toast almonds on a baking sheet until they are a rich deep brown. Remove from the oven and cool. Combine almonds and coffee beans and grind together. Prepare ground mixture with 1 quart of water as you would any other coffee.
Bring sugar and pineapple to boil. Add jello and warm water and refrigerate until cool. Add whipping cream and nuts. Refrigerate until jelled.
Cook the sugar, milk, Karo syrup and peanuts on low fire for 1 hour, or until mixture forms a semi-firm ball when dropped into cold water. Stir real often. Add the butter, vanilla and food coloring. Beat for 3 or 4 minutes. Drop by teaspoonful onto wax paper. Yields about 35 patties.
Sift flour, cornmeal, baking powder, soda and salt together in mixing bowl. Combine sugar and egg; beat until light. Add sour milk or buttermilk and shortening. Combine slowly with dry ingredients. If milk is quite thick, a little more may be needed to thin batter. Stir only until mixed. Grease pan (9 x 13-inch) generously; cover with thick sprinkling of cornmeal. Pour batter into pan. Bake in hot oven (425°) for about 25 minutes, or until nicely browned.
Place in medium size Tupperware bowl. Put seal on bowl and shake briskly. Then add 1/2 cup water. Replace seal and shake again. Dough will need very little, if any, handling
Mix sour cream, dry mustard, pepper, salt, garlic powder and Worcestershire sauce. Blend 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed, then 2 minutes at medium speed. Crumble by hand the cheese into small pieces and add. Blend at low speed no longer than 4 minutes.
Drain pineapple and oranges. Whip cream and fold in all ingredients. Chill before serving.
Combine and bring to boil for 3 minutes Jell-O and crushed pineapple; let cool. Add cottage cheese, marshmallows, nuts, diced apples and Cool Whip. Chill. Will keep in refrigerator several days.
In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13 x 9 x 2-inch baking pan. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30 to 35 minutes. Serve warm with whipped cream or ice cream if desired. Yields 12 to 16 servings.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass. Beat on medium for 3 minutes. Filling will be thick. Spoon over crumb mixture in muffin cups. Refrigerate.
Mix together first 4 ingredients in a bowl. Add sesame seed and coconut. Mix well. Dip hands in water, then press ingredients into 9 x 13-inch baking dish. Bake at 300° for 30 to 40 minutes. Cool. Cut into squares. Yield: 30 (2-inch) bars.
Place chicken on bottom of a 9 x 13-inch baking pan. Slice eggs on top. Pour in broth and soup. Mix flour, milk and butter together. Stir well. Pour over chicken and bake at 350° for 1 hour.
Mix together sour cream, mayonnaise and taco seasoning. In large cake pan, layer above ingredients in order: beans avocado dip, sour cream mixture, chopped olives, chopped green chilies, chopped green onions, chopped tomatoes and grated Cheddar cheese. Serve with corn flavored tortilla chips for dipping.
Place all ingredients except crackers into a bowl of the food processor and process until pureed and fully combined. Spoon into the crock and chill. Serve on platter surrounded by assorted crackers.
Mix with hands and mold into desired shape (a ring or a ball). If using ring shape, center can be filled with strawberry jam. Place in refrigerator until chilled.
Grease bottom only of a 13 x 9-inch pan. Sprinkle marshmallows in pan. Combine thawed strawberries and syrup with dry gelatin. Set aside.
Combine all ingredients except half the cheese. Turn into casserole. Sprinkle with remaining cheese. Bake at 375° for 30 to 45 minutes.
Combine cake mix, eggs and pie filling. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, or until done. Frosting with Chocolate Frosting for Cherry Chocolate Cake.
Boil chicken until tender with bay leaves and small onion and salt. Cool and cut in pieces. Simmer in fat of hen for one hour the large onion, bell pepper, celery and tomatoes. Add ripe olives, mushrooms and pimento. Cook 9 ounces spaghetti in salted chicken broth. Drain. Mix together chicken, sauce and spaghetti. Put on serving dish, topping with grated cheese.
Preheat oven to 350°. Grease two loaf pans. Cream sugar and shortening. Add bananas and eggs. Sift flour, soda and salt. Add to mixture. Do not overmix. Bake in loaf pans 45 to 50 minutes. You may add 1 cup walnuts if desired. This recipe makes an unbelievably moist, delicious banana bread.
Brush shrimp with oil and broil for 3 minutes. Mix olive oil and lemon juice and pour over broiled shrimp. Serve.
Mix the powdered sugar and peanut butter (I prefer Jif) until it resembles "Bisquick". Spread almost 3/4 of the mixture on the baked, cooled pie shell crust.
Drain liquid from dill pickles; rinse and drain. If whole, cut in strips and put back in can. Mix sugar and seasonings. Pour over pickles. Let stand at least 24 hours. Shake frequently to dissolve sugar.
In a large skillet, fry sausage until brown and well cooked; remove and cut into 1/2-inch rounds. Sprinkle chicken with salt and pepper and brown on all sides in sausage drippings; remove. Add rice to drippings and cook until brown, stirring constantly. Add chicken, sausage, chicken broth and tomato sauce. Cover and simmer 40 minutes or until liquid is absorbed and rice and chicken are tender. Stir in peas, mushrooms and pimiento; cover and simmer for 5 minutes or until peas are tender.
Cream shortening and sugars together. Add eggs and vanilla; beat well. Add flour, salt and baking soda. Stir until mixed well. Add nutmeats and chips. Blend. Drop by teaspoon onto ungreased cookie sheet about 2 inches apart. Bake at 350° for 10 to 12 minutes.
Mix all ingredients, except bread crumbs, margarine and 4 cups broth. Put 2 cups bread crumbs in bottom of baking dish. Add chicken mixture. Add 2 more cups bread crumbs. Melt margarine and add 4 cups broth. Pour on top of mixture. Bake at 350° for 30 minutes.
Melt bits in double boiler. Add chow mein noodles and peanuts. Drop by teaspoonfuls on waxed paper.
Crust: Combine graham cracker crumbs, sugar and melted butter in 9 x 13-inch pan. Pat firmly and bake at 375° for 6 to 8 minutes. Let cool.
Soak onions in ice water for 2 hours. Make batter of remaining ingredients. Dip onions in batter. Deep fry until brown. Drain on paper towel.
Beat cream cheese with mixer. Add Cheddar cheese and next 7 ingredients; beat until creamy. Stir in parsley and pimento. Cover and refrigerate several hours or overnight.
In a double boiler, melt the butter. Add 2 cups powdered sugar and 3 well beaten eggs; mix well and cook 4 minutes. Set aside to cool. In a 9 x 13-inch pan, put a layer of vanilla wafer crumbs, a layer of cooled filling, a layer of pineapple, next the nuts, then the whipped cream. Top with vanilla wafer crumbs and freeze.
Beat soft oleo, sugar, vanilla and eggs. Then add flour. Spread 2/3 of dough into a 15 x 10 x 1-inch pan. Spread cherry pie filling over dough.
Preheat oven to 450°. Stir together the baking mix, milk and cheese until soft dough forms. Beat 30 seconds. Drop by heaping tablespoonfuls onto an ungreased cookie sheet. Combine butter and garlic; brush on biscuits. Sprinkle Parmesan cheese on each biscuit. Bake 8 to 10 minutes, until golden brown.
Preheat oven to 425°. Mix the filling ingredients in the order given and pour into pie shell. Bake for 15 minutes, then reduce heat to 350°. Continue baking for 45 minutes or until a knife inserted near the center comes out clean.
Mix margarine, flour, nuts and graham crackers. Press into an ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool. Beat until thick powdered sugar and cream cheese. Then add Cool Whip. Spread on top of pan. Stir together instant pudding and milk; pour over top. Cover the top with remaining Cool Whip. Sprinkle nuts on top and refrigerate.
Heat oven to 350°. Divide the apple slices between four 10 ounce custard cups. Sprinkle water over apple slices.
Heat about 1-inch of oil in a skillet to 375°. Beat eggs well in a large mixing bowl and add remaining ingredients. Stir until batter is smooth. Holding opening of funnel covered with finger, pour 1/4 cup batter into a wide mouth funnel. When ready to fry, release finger and run batter into hot oil using a slow, wide, circular motion and maintaining as steady a stream as possible. Fry, turning once, until golden brown, 1 to 1 1/2 minutes on each side. Drain on paper towel. Repeat until all batter is used. Sprinkle generously with confectioners sugar. Best served warm. Makes 10 large.
Stir together all but popcorn and cook to medium heat until it boils. Boil 5 minutes. Pour over popped corn. Bake at 250° for one hour; stir every 15 minutes. Turn out on brown paper bag until cool.
Combine vinegar, water, sugar, dill, garlic, salt and pepper in medium saucepan. After bringing to a boil, lower heat and simmer for 5 minutes. Peel cucumbers and slice thin pieces into a non-corrosive bowl. Pour marinade over cucumbers and refrigerate at least 24 hours before serving. Drain and serve on lettuce leaves.
Mix, chop and etc. ingredients as desired. Cook anything that might need to be cooked. Cheerfully serve with love.
Boil sugar and water for 5 minutes. Let cool. Mix rest of ingredients together. After softening yeast in 1/4 cup warm water, add to make a soft dough. Mix dough by 4 p.m. Let rise until 7 p.m. Punch down dough; let rise again. Form into rolls by 10 p.m. Bake in morning at 350°. Good for dinner rolls, caramel rolls, coffee cake, hamburger buns, etc.
Saute onion in 3 tablespoons butter until soft but not brown. Stir in barley; cook over medium heat for 3 to 5 minutes, or until barley begins to brown. Stir constantly. Add hot consomme very slowly; barley will sizzle. Cook over lowest heat until barley has absorbed liquid (45 minutes to 1 hour). Saute mushrooms. Put in barley and season. Cook a few minutes together.
Mix all ingredients and beat well for 2 minutes. Follow baking instructions on cake mix box.
Cream cheese, margarine and sugar. Mix alternately with flour, eggs and vanilla. Bake at 300° for 1 hour and 45 minutes. Let cool for 5 minutes before removing from pan.
Boil beets until done. Peel and slice. Put in boiler. Put even amount of vinegar and sugar over beets. Cover good. Use no water. Boil long enough to dissolve sugar. Seal in jars.
Mix the 3/4 cup of sugar with half of the cinnamon; roll the biscuit sections in the mixture and drop into Bundt pan. Boil together 1 cup of sugar, the margarine, brown sugar, milk and the remaining cinnamon. Pour over biscuit mixture and bake at 350° for 40 to 45 minutes.
Bring all ingredients to a boil. Simmer for 15 minutes. Sprinkle Parmesan cheese on each serving.
First mix together the flour, salt, pepper and fennel seed. Next, make a hole in the center of mixture. Put water and dry yeast; dissolve yeast well, then mix all the mixture together. Cover mixture with a cloth and let mixture rise for 1 hour. Cut dough into pieces and roll to form biscuits. Drop dough into boiling water until they rise to the top. Remove and place on cookie sheet; bake for 1/2 hour at 450°.
To prepare Concord grapes with seeds, remove and save skins from grapes (pinch grapes at end opposite stem; fruit pops out).
Spread pie filling in 2-quart baking dish. Combine dry cake mix, cinnamon and nutmeg. Cut in butter. Crumble over pie filling. Bake at 350° for 45 to 50 minutes or until top is golden brown. Serve warm, plain or with ice cream.
Chop tomatoes, onions, radishes and cucumber in salad size pieces in bowl with oil. Add vinegar to taste and 1/2 bottle Salad Supreme until salad turns red. Add cooked noodles and mix well. Chill. Serve cold. Tastes better when made 2 to 3 hours before serving.
Cook onions and celery until tender-crisp. Add other ingredients except cheese. Spoon into buttered casserole. Bake at 350° for 30 minutes. Top with cheese. Melt.
Beat eggs slightly in medium-sized bowl. Stir in 1/2 cup of the milk,	flour and salt. Add remaining milk and 1 tablespoon butter. Beat just until	smooth. Gently stir in almonds. Pour batter into well-greased 1 3/4-inch muffin cups, filling each half full (about scant tablespoon). Bake 10 minutes	at 450°. Reduce oven temperature to 325° and bake 20 to 25 minutes. Make small slit in side of each popover to let steam escape. Serve hot with butter.
Cook sausage for 2 minutes in large skillet. Add onion and cook and stir until tender. Add remaining ingredients. Cover and cook on low heat about 20 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes.
Cream the peanut butter, cream cheese and confectioners sugar together. Fold in Cool Whip. Crumble Reese's cups into mixture. Scoop into shell. Refrigerate or freeze. Just before serving, drizzle chocolate syrup over individual servings.
Spray a large skillet with nonstick coating. Preheat skillet over medium heat. Stir-fry chicken, half at a time, about 3 minutes or until no longer pink; remove. Break up the Oriental noodles (set flavor packet aside). Add noodles, zucchini, celery, garlic and 1 cup of water to skillet. Bring to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until noodles and vegetables are tender. Stir in chicken, the flavor packet contents, sweet and sour sauce and peanuts; heat through. Top each serving with orange sections. Makes 4 servings.
Peel and dice sweet potatoes. Place in saucepan with enough cold water to cover. Bring to a boil. Simmer 15 to 20 minutes or until tender. Drain and mash. If using canned sweet potatoes drain and mash. Using an electric mixer, beat potatoes until smooth and set aside. Beat eggs, brown sugar, salt, cinnamon, nutmeg, allspice and ginger, mixing well. Add sweet potatoes, beating well to mix. Slowly add evaporated milk, beating until smooth. Pour custard into pastry shell. Bake at 425° for 15 minutes. Reduce temperature to 325° and bake for 40 minutes or until center is set. Cool and chill. Whip and spread cream on top of pie.
Lightly spoon flour into measuring cup; level off. In a large mixing bowl combine 2 cups flour, yeast, sugar and salt. Add hot water, margarine and eggs. Mix at low speed until moistened; beat 2 minutes at medium speed. Stir in 2 to 2 1/2 cups flour to form stiff dough. Cover tightly with plastic wrap. Refrigerate at least 2 hours or up to 4 days. Shape into 24 dinner rolls. Bake until tests done.
Soak the beans overnight in a large kettle of water. Simmer them for about 1 hour in the water in which they were soaked.
Mix 3 ingredients. Roll dough into small balls and press down with fork. Bake at 350° for 8 minutes. Makes 2 dozen 1-inch cookies.
Heat brown sugar, whipping cream and oil until smooth. Shake biscuits in a sugar-cinnamon mix until well coated. Arrange biscuits in a Bundt pan and pour caramel mixture over the top. Bake at 350° for 20 to 25 minutes. Flip onto serving dish.
Saute onion in margarine. Add broccoli, cheese and soup. Stir until cheese is melted. Add rice, salt and pepper to taste. Place in buttered baking dish. Bake at 350° for 20 to 30 minutes.
Cook noodles until done. Drain. Saute onion, celery and mushrooms in butter for 3 to 4 minutes. Add noodles, parsley, salt, garlic and cheese. Heat through and serve. Serves 4.
Put rice, salt and cold water in saucepan and cook approximately 20 minutes. When cooked, put in buttered casserole (3 quart). Add 6 beaten eggs, milk, sugar, vanilla raisins, nutmeg and butter. Set casserole in pan of hot water. Place in a 350° oven. Cook approximately 50 minutes or until knife inserted comes out clean.
Blend together flour, sugar, baking powder, salt and baking soda. Cut in margarine (like coarse meal). Add raisins, caraway seed, buttermilk or sour cream and egg. Stir until blended. Knead on a board about 5 minutes. Make 2 balls. Place in 2 greased 8-inch round cake pans. Flatten to fill pan. Cut a deep "x" in the top. Bake at 375° for about 40 minutes.
Beat egg whites at high speed with electric mixer until stiff peak forms. Set aside. Beat butter and shortening until creamy. Gradually add sugar beating well. Add egg yolks one at a time, beating until blended after each addition. Combine flour, cocoa, and soda, to butter mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans and vanilla. Fold in egg whites. Pour batter in 3 greased and floured 8 inch round cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Cool completely. Spread chocolate cream cheese frosting between layers and on top and sides of cake. This is a version of the Italian cream cake.
Dissolve yeast in water. Melt butter. Cream butter and sugar, add egg then add yeast. Mix well. Add flour. Bake in greased muffin pan at 350° for 20 minutes. Unused portion may be kept in airtight container in refrigerator.
Place beef in casserole dish. Sprinkle with garlic salt, lemon pepper and Worcestershire sauce to taste. Combine 2 soups and small amount water to rinse cans. Pour over beef; cover with foil. Bake at 300° for 3 hours. Serve over rice or noodles.
Butter a 10 x 7 x 3-inch baking dish. Place buttered bread in bottom. Sprinkle raisins over bread. Scald milk. Beat eggs slightly and add sugar and vanilla to eggs. Pour milk on eggs, gradually beating at same time. Pour this mixture over bread in dish. Bake in basin of water. Sprinkle top with confectioners sugar when it is done. Bake in a 425° oven for 35 minutes.
Drain pickles and slice; layer with onion back into jar or several smaller jars. Boil sugar, water and vinegar for 3 minutes. Pour over to cover and put lids on tightly. Let sit on counter for 3 days, then refrigerate.
In a bowl, combine flour, baking powder, salt and oil. In a cup, combine soda and buttermilk. Add to flour mixture. Place dough on a floured board. Knead until dough is smooth. Roll out in 1/2-inch thickness. Flour top of glass (size of glass determines size of biscuits). Place on greased pan. Bake at 400° for 12 to 15 minutes or until brown. Remove with metal spatula or knife. Serve with butter.
Thoroughly clean fish bones by running tap water over bones for 5 minutes. Place bones in large soup pot with rest of ingredients. Add 3 quarts of cold water, cover and bring to boil. Skim the surface to remove scum, simmer for 15 minutes. Strain stock through a fine sieve. Yield: 2 quarts.
Preheat oven to 325°. Spray a 1-quart casserole dish with Pam. Saute mushrooms in stock in a large skillet. Combine mushrooms and remaining ingredients. Pour into casserole dish. Cover and bake 1 hour. Makes 8 servings.
Blend shortening, sugar and egg. Add dry ingredients to this mixture and blend well. Divide and shape into 2 rolls, about 1 1/2 inches in diameter. Roll in waxed paper, place on plate and chill in refrigerator for several hours or overnight. Cut thin slices of chilled dough with sharp knife and place on cookie sheet which has been rubbed with shortening. Bake at 350° about 12 minutes. Watch closely, they will burn easily. Leave in pan until cool, they tear up easily. When cool, put in plastic bag to keep fresh and crisp.
Saute meat, onion and bell pepper; drain. Mix all ingredients except cornbread with meat. Top with cornbread (made according to package). Bake according to cornbread recipe for 20 to 30 minutes until bread is done.