HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend first three ingredients together well. Add remaining ingredients to mixture and blend well. Bake in 350° oven 1 hour or until done in a greased and floured pan.
Hard-cook eggs; peel, slice and set aside. Fry bacon until crisp. Drain, crumble and set aside. Melt margarine; add flour, milk and half and half to make cream sauce. Add basil, thyme, marjoram and cheese. Cook until cheese melts. Grease 9 x 6-inch baking dish. Layer half the eggs, half the bacon and half the cheese; repeat. Melt remaining margarine. Add bread crumbs and sprinkle over top of casserole. Let set 8 hours or overnight. Bake in 350° oven until brown on top, about 30 minutes. Serves 6.
Combine flour and baking soda, then add salt and pepper. Combine shortening into mixture, using a fork or pastry knife, until mixture is crumbly, then slowly add boiling water. Knead for 3 minutes. Cover and let it rest for 15 minutes, until shiny.
Boil potatoes and cool; slice. Cook bacon; reserve grease. Crumble in potatoes. Add pickle, salt and pepper. Cut onion in small pieces. Heat bacon grease; add flour, sugar and vinegar. Make a roux. Add to potatoes and mix well. If too dry, add more warm water. Tastes better warm and good for picnics.
Cook 1 box of vanilla and 1 box of chocolate pudding according to the directions on the box. Line the bottom and the sides of a loaf pan with graham crackers. Then layer sliced bananas or peaches followed by vanilla pudding, followed by a layer of graham crackers. Then layer bananas or peaches followed by chocolate pudding and then bananas or peaches. Top with crushed graham crackers. Serve chilled.
Blend cream cheese, milk and peanut butter until very smooth. Add confectioners sugar and mix. Fold in Cool Whip. Spoon into pie shell (graham cracker or cooled pastry). Chill and spread Cool Whip on top. Grated chocolate pieces on top are very good.
In 2-quart baking dish, combine rice, chopped onion, salt, poultry seasoning, soy sauce, chopped pepper and chicken broth. Cover; bake at 375° for 30 minutes, stirring occasionally, until rice is tender and bubbly.
Make white sauce (first 4 ingredients) and add 1/2 cup of cheese. Cut sausage into small pieces. Brown in skillet and drain grease. Add zucchini and onions; cook until clear. Stir in sauce, noodles and tomatoes. Pour into casserole dish (2-quart); top with remaining cheese. Bake for 25 to 30 minutes at 350°.
Mix first four ingredients in large bowl. Set aside. Put remaining ingredients in a saucepan and bring to a boil. Pour this mixture over the ingredients in large bowl.
Scald sour cream; stir in butter, sugar and salt. Sprinkle yeast over warm water; mix together. Add eggs and flour. Refrigerate overnight. Divide dough in 3 equal portions. Roll each in a circle about 9 to 10-inches in diameter. Cut in pie wedges. Roll up to make crescent rolls. Dip in margarine and place on well-buttered pan. Let rise about 1 hour. Bake in 375° to 400° oven.
Break up angel food cake in small pieces and place in a large deep bowl (punch bowl works well). Next mix instant pudding according to package directions. Pour pudding over cake. Next, spread the cherry pie filling. Seal with Cool Whip. Sprinkle chopped pecans and decorate with drained red or green cherries, if desired.
Layer chicken in bottom of casserole dish with green beans next. Put Swiss cheese over chicken and green beans. Pour soup over all. Top casserole with stuffing mix and bake at 375° for approximately 30 minutes.
Boil sugar and milk until it forms soft ball when tested in cold water. Add vanilla. Pour in greased pan and put in cool place to harden.
Heat oven to 350°. Grease two loaf pans and line bottoms with waxed paper. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Pour into greased pans. Bake about 1 hour and 10 minutes. Nuts or raisins may be added if desired.
Mix well all ingredients. Bake in a 9-inch pie shell until knife inserted in center comes out clean.
About 6:00 P.M., make bread dough. Combine water, yeast, shortening, eggs, sugar and salt. Gradually stir in flour to make a stiff dough. Knead 8 to 10 minutes. Cover and let stand at room temperature for 2 hours. Punch down. Let rise 1 hour. Punch down and let rise again.
Preheat oven to 350°. Beat eggs until foamy. Add sugar and vanilla. Beat until thick. Add chocolate syrup and oil. Beat until smooth, then add flour and salt. Mix thoroughly; add nuts or sprinkle on top for a crisp crust.
Mix coffee and sugar together. Add boiling water slowly and stir until well mixed. Add vanilla and stir. Slowly pour and mix in Brandy or Vodka. Store in capped bottles. Makes approximately 2-1/2 fifths. Best if aged for at least 1 month.
Combine and put in 4-quart casserole. Bake 1 hour at 350°.
Cook pasta. Mix cheeses, eggs and seasoning together. Layer ingredients: sauce, pasta, cheese mixture. Use grated Parmesan cheese to sprinkle on top of cheese mixture between layers. Top with grated Parmesan cheese. Bake at 350° for 30 to 45 minutes in a large baking dish. Serve with salad and garlic bread.
Dissolve yeast in warm water. Add other ingredients and mix well. Turn onto floured surface and knead. Roll to half-inch thickness and cut into rolls. Place into oiled pan, flipping to oil the tops. Let rise for 30 minutes in warm place. Bake at 450° until brown. Brush with butter to make soft. Makes 12 to 16 rolls. Doubles easily.
Cream 1/2 cup oleo, brown sugar and white sugar until light and fluffy. Add vanilla and egg. Add 1/2 cup orange juice, reserving remainder for frosting. Stir until well blended. Sift flour, soda, baking powder and salt together. Add to orange juice mixture, stirring until smooth. Add nuts and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for 9 to 11 minutes. Remove to cooling rack. Blend powdered sugar with oleo and reserved orange juice. Frost hot cookies.
Add fruit cocktail to jello and top with marshmallows. Chill until firm.
Cream margarine and sugar until fluffy. Add eggs one at a time. Beat well. Add flour and lemon juice. Pour into a greased 16 x 11 x 2-inch jelly roll pan. Put 1 tablespoon filling into about 20 sections. Bake at 350° for 30 to 35 minutes. Dust with powdered sugar when cool.
Melt butter in scalded milk. Cool to lukewarm. Add egg, salt and sugar and dissolve yeast in milk. Stir in enough flour to make a soft dough. Let rise for 1 hour in warm place. Punch down and let rise again. Put into 2 (8 or 9-inch) cake pans. Sprinkle with sugar and cinnamon. Let rise until doubled and bake 20 minutes in moderate oven at 375°.
Clean and drain fresh fruit or canned fruit (seedless grapes are best). Combine in a large bowl with poppy seed and nuts. Whip or blend at high blending speed for 30 seconds all other ingredients to form a glaze. Cover fruit with glaze. Chill.
Melt the margarine in a 9 x 14-inch pan. Crush the grahams and sprinkle evenly over margarine. Add the remaining ingredients in layers. Bake for 30 minutes at 350°.
Combine first six ingredients. Chill. When ready to serve, spoon onto a lettuce leaf and sprinkle with paprika.
In a large bowl, mix sugar and cocoa. Add milk and butter. Don't stir. Heat 2 to 3 minutes on high on the stove top. Add nuts and vanilla, stirring until smooth. Spread into well-greased square dish. Chill until firm.
Cook together almonds, rice, pepper, mushrooms, onions and margarine until rice turns yellow, stirring often. Pour into greased 1 1/2-quart casserole. Add chicken broth. Cover and bake at 325° for 1 hour. DO NOT USE QUICK COOKING RICE. Serves 6.
In a medium saucepan, cook peppers 3 minutes in boiling water to cover; drain. Place in baking dish, cut side up. Mix cheese and vegetables. Fill peppers. In small bowl, mix crumbs and butter until blended. Sprinkle over vegetable mixture. Sprinkle with paprika. Bake in preheated oven at 400° for 15 minutes or until vegetables are heated through and the crumbs are lightly browned.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt; set aside. Cream the butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake at 350° for 20 to 25 minutes until cookies are firm and lightly browned. Cool on rack. Decorate using icing or peanut butter to affix assorted candies, nuts or raisins. Makes 32 large cookies.
Beat egg whites until frothy. Add a pinch of salt. Gradually add 1/2 cup sugar to whites. Beat until glossy and peaks form. Beat egg yolks in another bowl. Gradually add the oil, sugar and juice. Beat well about 5 minutes or so until light in color and thick. Add rind.
Mix all ingredients and pour over 2 1/2 to 3 pound roast in slow cooker. Cook 8 to 10 hours on medium or low heat, until meat is tender. Remove meat and allow to cool. Slice thin, across the grain. Skim off fat from sauce. Heat sauce. Mix 2 tablespoons flour and 1/4 cup water. Stir into sauce and stir until thickened. Return meat to sauce. Heat through, about 30 minutes. Serve on split hard rolls, hamburger rolls or sandwich rolls. Makes enough for a small crowd.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water; add to buttermilk. Stir well. Add to flour mixture; mix until blended. Knead for 1 minute, or until smooth. Roll to 1/4-inch thickness. Cut; place on ungreased biscuit pan. Bake at 450° for 10 minutes. Dough may be stored in bulk for 3 or 4 days in the refrigerator. Yields 20 to 25.
Blend peanut butter, confectioners sugar and cream cheese. Fold in whipping cream. Pour into graham cracker crust. May be frozen. Cuts best when frozen. Serve slightly thawed.
Spread some cream cheese on two slices of bread. Top with strawberry slices, making a complete blanket over the cheese. Top each with remaining bread.
Mix potatoes and sugar. Add softened margarine, coconut, vanilla and salt. Blend well. Press in greased or buttered pan so that the candy is about 1-inch thick. Melt chocolate and pour over the candy when firm. Cut into squares; tastes like Mounds candy bars.
Preheat oven to 375°. Soften cheese; butter the pan. Cream cheese and margarine and gradually add flour and sugar alternately. Pour apples in baking dish. Spread mixture over apples. Bake at 375° for 30 minutes.
Keep corn warm in a 250° oven. Mix molasses, sugar and salt in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook without stirring 4 minutes. Remove from heat. Stir in vanilla. Pour syrup slowly over popped corn, mixing with a buttered fork. Continue to toss and mix to distribute syrup evenly. When cool enough to handle but still quite warm, shape into cornballs. Let stand in a warm place until cool and cornballs lose their stickiness. Wrap in plastic film or put each ball in a small plastic bag; tie securely. Store in covered container.
Drain pears, reserving 1 cup liquid. Combine 1/4 cup reserved liquid, cornstarch, cinnamon, nutmeg and cloves; stir until smooth. Set aside. Combine remaining 3/4 cup pear liquid, sugar, lemon juice and margarine in a small saucepan; bring to a boil. Gradually stir in cornstarch mixture; cook over low heat, stirring constantly, until thickened. Arrange pears in an 8-inch square baking dish. Pour sauce over pears; sprinkle with coconut. Bake at 350° for 15 minutes.
Preheat oven to 350°. Combine the first 3 ingredients in a Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 20 minutes or until tender. Drain. Partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tablespoons Parmesan cheese, bread crumbs, salt, pepper and eggs in a bowl. Stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons of Parmesan cheese. Bake in preheated oven for 20 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned. Yield: 8 (1 cup) servings.
Preheat oven to 400°. Line bottom of baking pan with aluminum foil. While oven is preheating, melt margarine in baking pan. Mix dry ingredients in bowl or plastic bag. Coat chicken pieces by rolling or shaking in flour. Place chicken pieces in melted margarine and turn over to have skin side down. (Both sides will be covered with margarine.) Bake for 30 minutes. Turn chicken. Bake for 30 minutes more.
Bring sugar and water to boil in small saucepan. Reduce heat and simmer until	syrupy, 8 minutes. Cool. Combine remaining ingredients in large bowl. Stir in cooled syrup. Spoon into 18 foil-lined muffin cups and freeze until firm, 4 hours or overnight. Remove and store in plastic bags. Let stand 5 minutes before serving. Makes 18 servings.	May be stored up to 1 month.
Blend cheese and butter; stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon dough around each olive and seal all edges. Bake on an ungreased cookie sheet at 400° for 10 to 15 minutes. These may be made ahead and stored in refrigerator.
Sprinkle chicken with salt and pepper. Brown over high heat in a nonstick pan, turning frequently. Transfer chicken to a baking dish. Set aside. Combine tomato puree, mushrooms, onion flakes, celery, pimento, garlic, rosemary and allspice. Cook over low heat for 5 minutes. Stir in lemon juice and vinegar. Spoon over each chicken breast. Bake at 325° for 35 minutes. Baste often with sauce during cooking. Serves 6.
Put butter in 13 x 9 x 2-inch pan and melt. Sprinkle graham cracker crumbs and sugar. Press with spoon to form crust. Scatter chocolate chips and nuts over crust, then the coconut. Pour Eagle Brand milk evenly over top and bake in oven at 350° for 25 minutes or until slightly brown around edges. Cool and cut into bars.
Take 2 packages crescent rolls. Roll out flat on slightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool. Combine ingredients.
Melt chips and butter. Cool. Add marshmallows and pecans. Mix well. Grease waxed paper and hands. Roll in log on paper. Chill.
Bring to boil. Boil to 238°. Remove; beat 3 to 4 minutes. Drop onto wax paper by teaspoon.
Peel and slice potatoes in bottom of baking dish (about 3 layers). Place 1 layer of onions on potatoes. Add 3 or 4 more layers of potatoes. Add 5 or 6 pieces of sausage on top of potatoes. Cover dish and put in oven until potatoes are tender.
Melt stick butter in 3 to 4-quart saucepan. Add flour, finely chopped onions and dash of salt and pepper. Add finely chopped broccoli, chicken broth, half and half and water. Lightly salt to taste! Let boil and simmer over very low heat, stirring occasionally.
Rice may be cooked in water or milk. Stir into milk. Add sugar, salt and eggs, slightly beaten. One tablespoon butter may be added. Flavor as desired (cinnamon). Bake or steam in buttered shallow baking dish until firm.
Mix sugar and syrup in saucepan over medium heat until it boils. Remove from heat and stir in peanut butter. Add Rice Krispies. Pour into buttered 13 x 9-inch pan. Melt chips together and spread over Rice Krispies mixture. Cool 5 to 10 minutes.
Mix and sift flour and sugar. Make a well in the flour. Add Crisco and milk. Mix with hand or spoon. Knead and roll out a floured board. Cut to desired thickness. Bake at 450° until done.
Put all ingredients in a blender and blend at high speed until smooth. Pour mixture into a deep pie plate that has been greased. Bake at 350° for 50 to 55 minutes. Makes 6 servings.
Make a simple syrup by mixing sugar and water and cooking until sugar is dissolved. Cool and add juice. Peel and slice peaches, place into containers, cover with juice solution and freeze.
Mix together first 8 ingredients. Press thinly sliced apples on top of mixture and sprinkle with cinnamon and sugar. Bake at 375° for 25 minutes.
Cook ground beef with onion, garlic powder and oregano; drain well and add 1 jar spaghetti sauce. Cook noodles according to package; drain and cool. Mix cheeses and egg. Cover the bottom of a large casserole with 1/2 of the second jar of spaghetti sauce, then a layer of noodles, a layer of ground beef mixture, a layer of cheese and remaining noodles. Cover top with remaining sauce. Sprinkle generously with Parmesan cheese and bake at 425° for 45 minutes or until done.
Mix all ingredients except butter, cracker crumbs and almonds in a bowl. Pour into buttered casserole dish. Mix cracker crumbs and butter together and sprinkle over casserole. Top with almonds. Bake 45 minutes at 350°.
Mix all ingredients. Bake in 9 x 13-inch greased pan at 350° for 45 minutes.
Cream the eggs, sugar and margarine. Add other ingredients and bake at 350° for 30 minutes. Do not overbake.
Grind onions and peppers together. Add 1/2 cup water, if not enough juice. Bring to a boil. Add catsup, sugar and vinegar; bring to a boil. Use salt and allspice to taste. Bring to a boil again and put into sterilized jars. Process in hot water boiling bath for 15 to 20 minutes.
Dissolve yeast in 1/2 cup of warm water. Mix flour, soda and sugar. Cut in Crisco. Heat buttermilk (measure buttermilk after it's been heated). Add the yeast and buttermilk, then mix all ingredients. Makes about 30 large rolls. Store in containers in refrigerator. Melt butter and pour on top of rolls before baking. Bake at 350° until you feel they are done.
Brown chops on both sides in large skillet; drain on paper towels. Drain off pan drippings. Combine soup, water and seasonings; stir into skillet. Return chops to skillet; add vegetables. Cover and simmer 45 minutes or until chops and vegetables are tender. Yield: 4 servings.
Boil spaghetti until al dente; drain. Heat oil in a skillet over medium-high heat. Add broccoli and garlic and saute for 3 minutes, then transfer to a heated dish. Add chicken to the skillet and saute until no longer pink, about 5 minutes. Toss pasta with broccoli and chicken. Garnish with parsley. Sprinkle with pepper and serve.
Slice sausage into bite-sized pieces. Combine with next 8 ingredients in saucepan. Cook until sausage is cooked through and vegetables are tender. Place cheese cubes in serving bowls. Ladle stew into bowls.
Cook eggplant until tender. Drain well and salt and pepper to taste. Mix soup and milk; blend in egg. Add drained eggplant, onion and stuffing mix. Toss lightly with fork. Pour into greased baking dish. Sprinkle top with more stuffing mix and dot with butter. Bake 20 minutes at 350°.
Mix all ingredients in a blender for 45 seconds to 1 minute on highest speed. Pour and enjoy! Makes 1 large frappe.
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir 2 to 3 minutes. Remove any unmelted ice using wire whip. Blend in whipped topping, then whip until smooth. Fold in fruit. Chill if necessary until mixture will mound. Spoon into pie crust. Chill 2 hours.
Lightly grease casserole dish. Combine all ingredients except soup mix and chicken. Place chicken on top, then sprinkle with soup mix. Cover with foil and bake at 350° for 2 1/2 hours.
Mix all together. Keep in a large tightly covered jar. Use 2 teaspoons for each cup with hot water, or make it iced. Can use peppermint candy in cup.
Preheat oven to 350°. Drain potatoes and dry slices well. Place in bowl. Mix savory, cayenne pepper, white pepper and parsley together. Add to potatoes and mix. Rub baking dish with garlic clove. Butter dish generously and arrange potato slices in layers. Season with salt. Mix eggs, milk and cream. Pour over potatoes. Bake for 40 to 50 minutes.
Preheat oven to 450°. Place potato strips in medium mixing bowl. Drizzle with oil and toss to coat evenly. Place potatoes on nonstick baking sheet in a single layer. Bake at 450° for 15 minutes. Turn potatoes and bake 15 minutes more or longer for desired crispness. Season with salt, pepper and garlic powder. Serve with oven fried chicken, if desired.
Beat 1 cup sugar, egg yolks and sherry. Cook in heavy saucepan stirring constantly until thick. Soak gelatin in milk and stir into hot custard. Cool. Whip cream until soft peaks form. Gradually add other cup of sugar and whip until stiff. Beat egg whites until stiff. Fold into whipped cream. Fold in cooled custard. Tear cake into small pieces. In a large tube pan, add one layer of torn cake, then custard. Add another layer of cake, then custard. Layer until complete. Use more custard than cake. Chill 24 hours. Unmold and slice.
Mix ingredients together. Store. Makes a large quantity. To serve, stir 3 teaspoons or to taste in a cup of hot water. Makes a great winter drink.
Combine dry ingredients in top of double boiler; add vinegar and water. Cook 20 minutes over boiling water. Yield: 2 cups sauce. Serve over fresh pork or ham.
Remove seeds and pith from chilies. Cut Jack cheese into chunks and divide evenly among the chilies, folding or tucking the cheese inside. Butter a 1 1/2-quart casserole dish and arrange chilies side by side in the bottom.
In a large skillet, saut mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp. Remove and reserve. Add steak to skillet and fry bacon fat until well browned. Return mushrooms and onions to skillet and add flour. Toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and bacon and cook, covered, another 15 minutes. Remove bay leaf. Season with salt and pepper and sprinkle with parsley. Serve over hot buttered noodles. Serves 3 to 4.
In a large nonstick pan, melt margarine. Add garlic, cooking and stirring as needed until softened. Add broth, tomatoes and 3 cups water. Bring to a boil. Add the tortellini and return to a boil. Reduce and simmer about 10 minutes. Stir in spinach and return to a boil. Serve sprinkled with pepper.
Place peeled and cut-up vegetables in the bottom of crock-pot. Top with roast. Pour Lipton soup mix over that; no mixing needed. Then add mushroom soup. Rinse soup can with small amount of water. When done, gravy is already made. Cook on high approximately 5 hours or on low 10 to 12 hours.
Mix all ingredients together. Sprinkle chopped green onion for garnish. Serve with crackers, chips or vegetable sticks.
Mix all ingredients together and store in sealed shaker jar. Apply liberally and rub into meat at least 1 hour before grilling.
Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Place a ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese if necessary; secure with wooden toothpicks. In a 10-inch skillet, over medium heat, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, green onions and thyme. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is tender and juices run clear.
Heat honey and molasses to boiling. Cool completely. Mix sugar, lemon peel and juice and egg. Stir in remaining ingredients. Cover and refrigerate at least 8 hours. Roll dough 1/4-inch thick on floured cloth. Cut into rectangles 1 1/2 x 2 1/2-inches or cut with cookie cutter. Place 1-inch apart on cookie sheet. Bake at 400° for 10 to 12 minutes.
Dissolve sugar into water; add frozen juices. Mix well. Place in refrigerator.
Cook rice and soup mix in boiling water for 7 minutes. Do not drain. Cook sausage in skillet, separating with a fork; drain. Add sausage, celery, onion and pepper to rice; mix well. Pour into greased casserole. Top with almonds. Bake at 350° for 1 to 1 1/2 hours.
Cook beets in salted water until tender; peel, cut and pack beets in hot sterilized jars. Combine vinegar, water, sugar and spice. Bring to boil. Simmer 5 minutes. Remove spice bag. Pour over beets and seal jars.
Preheat oven to 325°. Combine all ingredients in bowl, except milk. Gradually add milk; mix thoroughly. Pour into pie crust. Bake for 1 hour.