HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and whip or beat with electric mixer 5 minutes. Place in refrigerator a few hours.
Place butter into 1 1/2-quart casserole. Add squash, salt and pepper. Combine beaten egg, mayonnaise, green pepper, onion, pimento and sugar. Pour over squash. Sprinkle evenly with grated cheese. Bake at 350° for 30 to 40 minutes.
Peel cooled potatoes and grate. Add rest of ingredients to potatoes. Bake in a covered casserole for 45 minutes at 375°. If you prefer, put them in a slow cooker for 1 1/2 to 2 hours.
Saute onion and mushrooms with margarine in saucepan; salt and pepper to taste. Set aside.
Drain pineapple reserving 2 tablespoons of juice. Chop cherries in blender. Combine pineapple, juice, cherries and sugar in large nonaluminum Dutch oven, over medium-high heat, stirring constantly until sugar dissolves. Bring to full rolling boil and boil 1 minute, stirring. Stir in pectin. Boil 1 minute more. Remove from heat and skim off foam. Let stand for 10 minutes. Ladle into hot sterilized jars. Leave 1/4-inch space in top of jar. Process in boiling water bath for 10 minutes. (Put in a boiler of water and bring them to a boil and let them boil for 10 minutes.)
Wash grapes. Separate skins from grapes and pulp. For every six quarts of grape pulp, add 2 cups of cold water and boil them until the seeds are all loosened out. Then run them through a Folely food mill, then put the seedless pulp back in a large dish with the skins. Stir. Measure all this by the cup (as you put it in both pulp and skins). To 3 cups of grape mixture, add 1 full cup of sugar and cook slowly for hours until real thick. When it is nearly done, taste for sweetness, as more sugar may be added.
Preheat oven to 400 degrees. Mix butter, sugar, egg yolks and vanilla thoroughly. Measure flour by dipping method or by sifting. Work in the flour. Using 1/4 of the dough at a time, force dough through cookie press onto ungreased baking sheet in desired shapes. Bake 7 to 10 minutes or until set but not brown. Cookies may be decorated with colored sugar or cherries before baking.
Brown meat in skillet with onion and drain. Combine all ingredients and either bake for 40 minutes in a 350° oven or cook in a crock-pot overnight. Add shredded cheese immediately after cooking cycle.
Mix all together. Pour into baking pan and bake for 20 minutes in a 375° oven. Serve with crackers.
Brown roast in heavy pot. Brown all sides, using no fat. Next, season with salt and garlic powder. Cover and cook on low heat for 2 hours; do not add water! Remove roast from pan; cover. Add water to gravy mix as per directions. Add to pan gravy. Cook until thickened. Add wine and mushrooms. Slice roast and return to pan to reheat.
Bring vegetables to boil and cook until done. Meanwhile, make thickening. Cook melted butter and flour until bubbly. Stir into soup and add cream and cheese.
Heat stove to 100° or low setting. Put 1 cup sugar in saucepan. Stir until sugar clumps and turns very brown. Then pour 1 cup of water in pan with sugar. Keep stirring constantly until like syrup. Pour over ice cream. Very gooood.
Fry bacon until crisp; drain paper towel. Save 1/4 cup drippings from bacon in skillet. In medium bowl, tear lettuce into bite size pieces. Crumble bacon and with onion slices, tossing until well mixed. Stir remaining ingredients over medium heat to boiling point, stirring constantly. Remove from heat. Add lettuce mixture, tossing until lettuce is slightly wilted and coated with dressing.
Mix all ingredients. Bake at 350 degrees until done, approximately 45 min.
Wash and pare carrots. Cut into 1/2 x 3-inch strips. Put in 1 1/2-quart baking dish. Dot with butter. Mix together all ingredients and pour over carrots. Cover loosely with foil and bake at 350° for 25 minutes.
Combine first nine ingredients. Pour over meat that has been well pierced. Leave 6 to 8 hours or more refrigerated. Remove bay leaves and bake at 375° for 1 1/4 hours, basting frequently.
Combine spinach, egg, milk and cracker crumbs. Add seasoning and place in a buttered baking dish. Combine remaining crumbs and butter. Sprinkle over top. Bake at 350° for 45 minutes or until brown.
Bring sugar, butter and milk to a rolling boil and boil for 1 minute, stirring constantly. Take off burner and add peanut butter, cocoa, vanilla and oats. Spoon onto wax paper. When cooled, store in Tupperware to keep fresh.
In large saucepan, combine sugar, flour, milk and butter. Bring to a hard boil; boil 3 minutes, stirring constantly. Remove from heat and add remaining ingredients. Blend well. Drop by teaspoonfuls on waxed paper.
Soften yeast in warm water. Combine next 4 ingredients in a large mixing bowl. Stir to melt shortening. Cool to lukewarm. Add softened yeast. Gradually add flour to form a stiff dough.
Melt butter over low heat; add pecans. Cook and stir until light brown; add sugar and syrup. Continue to stir until sugar is dissolved. Remove from heat and blend in sour cream.
Mix cake as directed on box. Fill paper cups 2/3 full. Mix cream cheese with sugar. Beat in egg and salt. Stir in chocolate chips. Drop 1 teaspoon of mixture into each cup. Bake according to directions on cake mix. Don't undercook.
Mix flour, oats, baking powder, salt and soda. Stir in buttermilk, eggs and margarine until smooth. Using 1/4 cup batter for each pancake, bake on hot griddle. Stir in a little more buttermilk if batter becomes thick. Makes 12 to 14 pancakes.
Melt marshmallows and margarine. Combine with Rice Krispies and pat into greased 9 x 13-inch pan. Heat together sugar and syrup (do not boil). Add peanut butter. Pour over Rice Krispies mixture.
Cream together Crisco and sugar until light and fluffy. Add eggs and blend. Combine soda and salt with flour, then add to creamed mixture. Stir in oats, nuts and coconut, mixing thoroughly after each ingredient. Divide dough into 3 balls, then shape into rolls and roll in wax paper. Refrigerate until firm. Cut into slices with a sharp knife. Bake at 375° on ungreased cookie sheet about 10 minutes or until brown.
Bring sugar and syrup to a full boil. Boil two minutes. Add 1 teaspoon vanilla. Remove from heat. Add peanut butter and corn flakes. Add nuts or coconut. Mix well. Drop by teaspoon on waxed paper.
Wash tomatoes; quarter and remove all seeds. Peel garlic. Put all ingredients in large pot with a quart of water. Watch pot so tomatoes won't stick. Add water as needed. When all tomatoes are tender, take off stove and cool. Run everything through blender. Return to stove; bring to a boil. Put in quart jars and process 45 minutes. Makes 7 to 9 quarts.
Arrange broccoli in greased 12 x 7 x 2-inch baking dish. Layer chicken. Combine next three ingredients and pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for about 35 minutes.
Combine unflavored gelatin and jello. Add boiling water. Stir until jello is completely dissolved. Pour into 9 x 13-inch pan. Chill until firm. Cut into 1-inch squares or use cookie cutters to make shapes.
Soften yeast in warm water. Stir in the mashed potato and 1/2 cup sugar. Cover; let stand in a warm place until doubled, about 1 1/2 hours. Add the milk to the butter and stir until melted. Cool. Mix in the eggs, 1/2 cup sugar and salt. Stir into yeast mixture. Add the flour gradually, stirring in enough to form a soft dough. Knead dough on a floured surface until smooth. Place in a greased bowl; grease top of dough. Cover and let rise until double, about 1 1/2 hours. Punch down dough and divide into two portions. Roll out one portion of dough into a 12-inch square 1/4-inch thick; brush with 1 tablespoon melted butter. Cut dough into 2-inch squares. Turn up the corners together.
Mix all ingredients except mushrooms and cheese. Cover tightly and microwave on High (100%) until rice is tender and water absorbed. Stir in mushrooms and sprinkle with cheese. Microwave 4 to 6 minutes longer. Serves 6.
Wash peppers and cut open; clean out seeds. Cook hamburger; season with salt and garlic. Drain and fill peppers with hamburger meat and cheese. Cook at 350° for about 20 to 25 minutes.
Peel and core apples. Cut into quarters and roll each quarter in a crescent roll. Put into baking dish. Mix other ingredients and pour over rolls. Bake for 30 minutes at 350°.
Warm milk. Mix eggs and sugar. Mix dry ingredients alternately with milk into egg mixture. Add vanilla. Pour into greased pan. Cover batter with apple slices, slanted upright. Sprinkle with sugar, cinnamon and nutmeg. Bake at 350° for 35 to 40 minutes.
In a 9-inch pie plate, combine coconut with melted margarine or butter. Press firmly on bottom and sides of pie plate.
Cook broccoli according to package directions. Drain well. Combine soup, eggs, mayonnaise, onion, salt and pepper. Add to broccoli. Pour into a 1 1/2-quart casserole. Sprinkle with cheese on top. Pour melted margarine over cheese. Spread stuffing on top. Bake, uncovered, for 45 minutes at 350°. Serves 8.
Mix corn, flour, egg yolks, salt and pepper. Beat egg whites separately until stiff. Mix corn batter with egg whites and fry in oil until brown and flip.
Cook macaroni according to directions; drain and put in a large pan. Drain the kidney beans and add to macaroni. Drain the stewed tomatoes and cut into smaller pieces. Add the tomatoes and tomato sauce to the pan. Cut the hot dogs into bite-size pieces and brown in a separate pan sprayed with a cooking spray. Add to mixture. Stir all ingredients together and simmer until hot. Serves 2 to 3. Goes well with a salad or cole slaw.
If the sauerkraut is too sour, it should be rinsed in clean, cold water; drain. Place sauerkraut in a kettle to cook. Add washed spareribs. Cook together, adding hot water. When meat is tender, make brown sauce. Add a little chopped onion and brown together. Pour into the cooking sauerkraut and spareribs. Boil a short time together. Remove from heat and serve hot with polenta or mashed potatoes.
Cook the potatoes until partially done. Put cream cheese, cream of celery soup and milk in a pan and warm until mixed through. Pour over potatoes and bake at 350° for 1 hour.
Mix and pour soups, water, wine and mushrooms over lightly floured and browned stew meat. Cover and bake at 325° for 3 1/2 hours. Remove from oven. Fold in sour cream and serve.
In saucepan, bring pineapple to a boil. Remove from heat. Add jello and stir to dissolve. Add buttermilk and mix well. Cool slightly. Fold in whipped topping and nuts. Chill until mixture mounds. Pour into 8 1/2-cup lightly-oiled mold or pour into an 11 x 7 x 2-inch dish. Refrigerate. Makes 12 servings.
Coat rhubarb with mixture of white sugar and 3 tablespoons flour. Place in baking dish. Top with a mixture of the butter, 1 cup flour and the brown sugar. Bake at 350° for 40 minutes. Top with Cool Whip to serve.
Fry sausage until brown. Don't drain grease, just add flour until sausage is coated with flour. Then add milk, salt and pepper. Cook on medium heat until bubbly. Serve with biscuits.
In a greased 3-quart casserole, place a layer of thin sliced potatoes, some ham, handfuls of onions, cheese, peas and a sprinkling of salt and pepper. Dust with flour and re-layer potatoes and cheese. Sprinkle top with bread crumbs or crushed corn flakes. Lay a few chunks of margarine on top. Fill casserole with milk until about 2 inches from top. Bake in slow oven (300° to 325°) for 2 1/2 hours until potatoes are done.
Cut up beef and onions (stems and all). Mix everything together. Form a ball. Roll ball in ground nuts. Serve with crackers.
Heat covered but do not boil. Hold over very low heat 15 minutes to allow flavors to develop.
In saucepan, combine sugar, water and spices. Bring to boil, reduce heat and simmer 5 minutes. Strain. Combine with grapefruit juice, lime juice and ginger ale. Pour over ice cubes and garnish with lime slices. Very refreshing!
Grate cheese and let come to room temperature. Cream cheese and butter until well blended. Add other ingredients. Use a cookie press with a star-shaped disk to shape dough into long rows on cookie sheet. With a knife, cut across rows to make individual straws. Bake at 350° for 7 to 10 minutes or until light brown. Makes 5 dozen.
Dip apple slices in batter and deep fry in hot oil. I sometimes dip the slices in a mixture of sugar and cinnamon before dipping them in batter.
Cream the margarine, sugar and spices; blend well. Stir in flour, applesauce and baking soda; beat well. Add raisins. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for approximately 1 hour.
Combine first 5 ingredients in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238° (cook to 240° if weather is damp) to soft ball stage. Remove from heat and allow to stand until lukewarm (110°), about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and holds its shape. Requires very little beating. Quickly stir in walnuts and cherries and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 pounds.
Mix first four ingredients together. Mix mayonnaise, sugar and vinegar. Add to broccoli mixture just before serving.
Break pretzels into bite size pieces and spread on cookie sheet. Pour oil over the pretzels. Mix the rest of the ingredients and sprinkle over the pretzels. Toss together. Bake at 250° for 40 minutes. Stir every 10 minutes.
Prepare macaroni and cheese as directed on package. Set aside. Brown ground hamburger and onion in skillet. Drain off fat. Stir in chili powder. Add tomatoes and juice. Simmer for 5 minutes. Add corn and stir. Pour all into macaroni and cheese. Mix well. Yields 6 servings.
Soak beans in water to cover overnight. Drain and place in large soup kettle. Add ham bone and 3 quarts of water. Simmer slowly for an hour. Stir in mashed potatoes and let simmer another hour. Then add all the remaining ingredients and simmer another hour or until done. Remove the ham bone; dice the meat off of it and return the meat to the kettle. Discard the bone. Serve with corn bread or large chunks of warm French bread.
Cook chicken until tender. Save 1 1/2 cups of broth and cook spaghetti in chicken broth; do not drain. Dice chicken into bite size pieces. Dice cheese and add to hot spaghetti. Stir until cheese is melted. Saute onion in butter. Add all ingredients. Pour into two 9 x 13-inch pans. Bake at 350° for 30 to 45 minutes.
Mix ginger with half the flour and coat pork. Heat oil in large frying pan; brown coated pork and remove from pan. Drain pineapple and reserve syrup. Add water to pineapple syrup to make 2/3 cup. (If not using pineapple, use 2/3 cup water.) Stir liquid into remaining flour. Add liquid mixture, vinegar and 2 tablespoons soy sauce to fat in frying pan. Boil 1 minute, stirring constantly. Add sugar, pepper and pork. Reduce heat. Cover and simmer 1 hour over low heat. Add pineapple and green pepper and cook, uncovered, for 10 minutes.
Cream margarine and sugar in mixer. Add eggs (unbeaten), sour cream, flour, baking powder and baking soda. Mix well. Add vanilla and nuts. Grease and flour large tube pan. Bake at 350° for 45 to 60 minutes or until toothpick inserted comes out clean.
Mix turkey and poultry seasoning. Add egg, catsup, soy sauce, Worcestershire sauce, cracker crumbs, salt and pepper.
Wash and clean chicken. Do not cut up. Salt to taste, cover with foil. Before closing foil, pour in the cup of water. Close foil. Place on grill and cook with hood down for 1 hour at 350 degrees. Uncover and brush on sauce. Cook uncovered for 10 minutes or until brown.
In double boiler, cook first 5 ingredients until thick. Add graham cracker crumbs, coconut and walnuts. Press into 9 x 9-inch pan. Chill. Cream butter, pudding, sugar and flavoring. Spread over first mixture and chill. Melt chocolate and butter; spread over top.
Brown meats and drain off fat. Add cheese and spices and stir until melted. Toast bread with a little margarine on each piece. Spread a small amount of meat mixture on each piece of toasted bread and place in warm oven until ready to serve. This is a great little appetizer and recipe freezes well.
Beat eggs slightly. Add sugar and mix until fluffy. Sift dry ingredients together. Add to egg mixture. Continue to beat. Add oil gradually. When all mixed, add apples, nuts and flavoring. Bake in tube pan at 325° for 1 1/2 hours.
Saute onions until tender, adding hamburg to keep moist. Flavor with parsley, oregano and basil. Set aside when browned, and pour off fat. Boil potatoes in tomato juice and add corn with juice when tender. Combine all ingredients and simmer about 15 minutes. Serves 6.
Cut in shortening with dry ingredients. Add buttermilk and mix until ball forms. Do not knead. Pat out onto a floured board and cut with a large cutter. Bake in a 500° oven for 10 minutes. Makes 20 to 25 biscuits.
Melt the chocolate and butter until blended. Beat the eggs and sugar together. Combine all ingredients. Pour into an unbaked pie shell and bake for 25 minutes in a 375° preheated oven. Top with vanilla ice cream or whipped cream, if desired.
Preheat oven to 400°. Mix cake mix, sour cream and eggs in large bowl until blended. Fold in blueberries. Fill muffin cups 2/3 full. Sprinkle with Streusel Topping. Bake about 25 minutes.
Melt margarine in 9 x 13-inch pan; mix and pour batter into pan. Mix blackberries, water and sugar in bowl; pour fruit on top of batter. Bake at 350° for 1 hour or until done.
Combine pudding and 3 cups milk. Beat for 2 minutes. Fold in Cool Whip.
Cook butter, sugar, dates and egg for 11 minutes over direct heat. Remove from heat and add Rice Krispies and walnuts. Drop from spoon into coconut and roll into balls.
Beat egg whites until frothy. Stir in crumbs, onions, parsley, garlic, tarragon, salt and pepper. Mix into ground turkey. Broil until cooked through.
Paint chicken breasts on both sides with mustard. Sprinkle lemon juice and Worcestershire sauce over and allow to marinate at room temperature for 10 to 15 minutes. Preheat broiler or outdoor grill. Grill chicken for 3 to 4 minutes each side or until just tender. Season to taste with salt and pepper and serve hot.
Heat oven to 350°. Mix vegetables, seasoning packet, water and margarine in a bowl; add crumbs; stir until water is absorbed. Mix gravy, chicken, vegetables and thyme in a 2-quart casserole. Spoon stuffing over chicken mixture. Bake for 45 minutes or until hot and bubbly.
Combine the first 3 ingredients; set aside. In a large mixing bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg/sugar mixture. Mix until smooth; add vanilla and beat well. Pour half of the batter into a greased and floured tube pan.
Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half, spoon undiluted soup over top, seal edges. Cover and cook on Low 8-10 hours or High 4 hours. Stir well and serve.
*1 square of chocolate is equal to 3 Tbsp. cocoa baking powder plus 1 Tbsp. shortening.
Bring pineapple with syrup to boil. Remove from heat and stir in Jell-O. Cool to room temperature. Stir in buttermilk; fold in Cool Whip and pecans. Pour into 8 cup molds and chill 4 hours.
In a saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10 to 15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside.
Cream first 3 ingredients. Add eggs. Sift together flour, cocoa, baking powder and salt and add to first mixture. Add nuts and coconut. Bake at 350°.
Cook broccoli and cauliflower as directed. Add rest of ingredients and mix. Put in greased casserole (2-quart) and bake at 350°, covered, for 45 minutes and uncovered for 15 minutes.
Cut eggplant in half lengthwise; peel. Slice 1/2-inch thick. Cut slice sin 1/2-inch strips. Beat flour, water, egg, oil, sugar and salt. Dip eggplant in batter. Allow excess batter to drain off. Fry a few at a time in deep hot fat (365°) for 4 to 5 minutes. Drain on paper toweling. Sprinkle with Parmesan cheese.
For 20 Wings: Boil water in large pot. Drop in wings and boil for 8 more minutes. Mix hot sauce, margarine and mustard in bowl. Microwave in short intervals and keep stirring. Then add Good Seasons package. Brush on wings and bake at 375° for 30 minutes. Do not turn wings during cooking.
Place in a baking dish in order listed. Sprinkle corn flakes over top of first 5 ingredients. Drizzle margarine over top of crumbs. Bake at 350° for 45 minutes.
Mix in order and put in greased pan (I use a bundt pan). Bake at 325 for 1 hour. Allow cake to remain in pan and cover with glaze.
Alternate layers of bread, cheeses and olives in buttered 9 x 13-inch pan. Combine eggs, mustard and milk. Pour over layers. Refrigerate several hours or overnight before baking. Bake at 350° for 1 hour.
Season sliced cucumbers with salt and fresh or dried dill weed. Cover with sour cream and chill for 1 or 2 hours.
Place a piece of coal in a deep glass dish. Pour the liquid around the coal, but not on it. Dot the coal with the red ink. Do not move the dish and coral-like crystals will soon appear and spread over the coal. They will grow to a height of about 1/2-inch in a sponge-like appearance and will last for weeks.
Cream sugar, butter and Crisco. Add one egg at a time. Mix dry ingredients and add, alternating with milk. Bake at 325° for 1 1/2 hours.
Cream butter. Add sugar and thoroughly cream. Add eggs, one at a time, and cream. Add chocolate, which has been melted, and vanilla. Gradually fold in sifted flour and baking powder alternately with milk. Bake 30 minutes at 400°. Makes two 10-inch layers or three 8-inch layers.
Combine and bring to a boil spices, brown sugar, 1/3 cup water and 2 tablespoons butter or margarine. Pour over cooked sweet potato halves arranged in a 9 x 13-inch Pyrex casserole dish and bake at 350° for 20 to 25 minutes or until liquid is somewhat thickened. Baste frequently while baking.
Mix eggs, sugar, oil and pumpkin together in large bowl. Combine rest of ingredients in a separate bowl, then add to pumpkin mixture. Bake in 13 x 9-inch pan at 350° for 30 minutes. Cool and frost.
Cook and bone chicken. Place chicken in buttered baking dish. Mix sour cream and soup. Add peas and carrots; mix. If needed, add some broth. Pour over chicken. Top with crackers. Melt margarine and pour over crackers. If using grated cheese, omit margarine and top with cheese. Bake 30 to 40 minutes at 350°. Serves 4.
Mix together and put in 2-quart baking dish. Sprinkle top with stuffing mix or cracker crumbs. Bake at 350° for 45 minutes.
Cream sugar and shortening. Add rest of ingredients, using just enough flour to be able to roll out and cut into fat cookies. Bake at 350° for 12 to 15 minutes until golden. Sprinkle with sugar on tops before baking (optional).
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill until set, 3 to 4 hours. Top with pie filling.
Place seafood of your choice in mixing bowl. Break up finely with fork. Add remaining ingredients except olives. Mix well. Chill. Garnish with olives and additional picante sauce if desired. Serve with crackers, chips or raw vegetables. Makes about 2 1/2 cups of dip.
Wash and skin chicken. Place in 9 x 12-inch Pyrex dish. Spoon on preserves and dressing. Bake at 350° for 1 hour.
High Altitude: Decrease baking powder to 1 1/2 teaspoons.
Fry hamburger; season with salt, pepper and garlic powder. Mix in chili. Spread cream cheese in 9 x 9-inch pan. Spread seasoned meat over cheese. Top with diced green onions, tomato and green pepper. Sprinkle with cheese. Microwave until cheese is melted. Serve with taco chips.
Combine sausage and sugars until well blended, Add eggs and beat well. Sift together four, spices, and baking powder. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water to cover over raisins and let stand 5 minutes. Drain well and pat dry with paper towel. Fold raisins and walnuts into batter, Turn into well greased and floured Bundt pan (9c size). Bake 1 1/2 hours or until done at 350. Cool 15 minutes before turning out of pan. To store wrap tightly in plastic wrap and refrigerate.