HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in large pan. Add Worcestershire and celery salt. Stir until smooth. Add oysters and liquid. Cook over low heat until edges curl. Add milk, salt and pepper. Heat thoroughly over low heat. Do not boil. Sprinkle with paprika. Frozen oysters may be used.
Line cake pans (13 x 9-inch) with graham cracker crust. Cook vanilla pudding as directed and pour over crust. Layer drained pineapple, sliced bananas (cut lengthwise) enough to cover cherry or strawberry pie filling. Top with Dream Whip or Cool Whip. Sprinkle with chopped nuts. Leave cake set overnight. Serve chilled.
Heat oven to 450°. Mix broccoli, both soups, 1 can of milk, meat and onion powder in ungreased 13 x 9 x 2-inch baking dish. Mix Bisquick and milk. Pour evenly over mixture. Bake 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving. Serves 8 to 10.
In a 10-inch skilled over medium high heat, bring zucchini, tomatoes and wine to boil. Reduce heat to low and simmer for 4 minutes stirring occasionally until zucchini is tender but still crisp. Add shrimp and olives to zucchini mixture and simmer partially covered for 3 to 4 minutes until shrimp are just opaque and cooked through, uncovering several times to stir. Remove from heat and stir in pepper. Makes 4 servings.
Place cornmeal in a saucepan. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Remove from heat. Add 3 tablespoons butter and salt, stirring until butter is melted. Cool. Add eggs, one at a time, beating well after each addition. Pour batter into a well-greased 1 1/2-quart casserole. Bake at 350° for 40 to 50 minutes. Serve immediately with butter. Yields 6 to 8 servings.
Heat Crisco and milk together; add yeast. Mix remaining ingredients together. Let rise. Roll out on floured surface. Cut out. Let rise again. Bake at 350° until lightly browned.
Combine ingredients; beat with mixer until well mixed. Heat a lightly greased 6-inch skillet. Pour in 2 to 3 tablespoons batter. Lift and tilt skillet to spread batter. Brown on 1 side only (do not turn). Invert on paper towel; remove crepe. Makes 16 to 18 crepes.
Mix Dream Whip topping according to package directions. Set aside. Combine cream cheese, powdered sugar, Dream Whip and nuts. Pour into crusts. Chill. Top mixture with pie filling.
Preheat oven to 375°. Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips. Drop rounded measuring tablespoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies. Will appear light and moist. Bake 11 to 13 minutes for crisp cookies. Makes 3 dozen.
Heat oven to 350°. Combine enchilada and tomato sauces. Brown meat and add salt and pepper; drain. Dip tortillas in sauces and place in layers in a casserole dish. Place a layer of meat, a layer of cheese and a layer of onions. Start with tortillas. Repeat until everything is gone. Pour any remaining sauce over top. Cover with foil and bake about 45 minutes.
Cook the asparagus spears. Blend all the ingredients in a blender or food processor until smooth. Chill and serve. Try it; you won't believe it's so good! Serves 8. Contains 0 g fat and 54 calories.
Beat eggs, sugar and oil. Add vanilla. Stir in zucchini and pineapple. Combine and sift dry ingredients. Stir into egg mixture. Add walnuts. Stir until blended. Bake at 350° for 60 minutes. Makes 2 loaves.
Saute walnuts and shallots with olive oil; add wine and reduce until dry. Add cream; reduce by 1/3. Season with salt and pepper. Toss with pasta and Parmesan. Garnish with remaining ingredients. Serves 4.
Prepare pasta according to package directions; drain. In 10-inch skillet, cook vegetables in 2 tablespoons of margarine for 4 to 5 minutes. Melt remaining margarine in 3-quart pan over low heat. Stir in whipping cream, salt and pepper. Heat thoroughly. Add pasta, vegetables and Parmesan cheese. Stir until thoroughly heated.
Heat oven to 400°. Grease baking dish (12 x 7 1/2 x 2-inch). Mix all ingredients. Spread in dish. Bake, uncovered, until golden brown and knife inserted in center comes out clean, 25 to 30 minutes. Garnish with zucchini slices, if desired. Yields 6 servings.
Combine flour, butter and nuts. Press into bottom of a 9 x 13-inch dish. Bake at 350° for 15 minutes. Cool completely.
Cut carrots into 1-inch chunks. Cook, covered, in boiling water for about 20 minutes, or until tender. Drain. While cooking carrots, mix all other ingredients, except butter. Cook, stirring constantly, until thick and bubbly. Boil 1 minute. Stir in butter. Pour over hot carrots. Stir and serve.
Prepare oven to 275°. Saute roast, onion, green pepper, celery and garlic. Add rest of ingredients. Bake about 5 to 6 hours. Shred with fork. Serve on buns. Makes approximately 12 servings.
Combine vegetables, soup, 3/4 cup cheese, sour cream, pepper and onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese. Bake uncovered for 5 minutes longer.
Cook apples until done or tender. Mash with a potato masher, add sugar and mix well. Continue to cook until no longer soupy, stirring often. Make a nice rich pastry by mixing flour, Crisco and milk. Roll out dough into balls half the size of a biscuit. On a floured piece of wax paper, roll each ball into a thin circle. Dip a teaspoon into water and moisten edges of circle to make them stick together. Place a heaping tablespoon of fruit on one half of the circle of dough. Fold the other half of circle over the fruit and seal with a fork dipped in flour. Place the pie on a well-greased bread pan. Cook in a 400° oven until brown on bottom. Brush a teaspoon of corn oil on each pie and turn over and brown on the other side. When done, brush the tops with melted margarine or corn oil.
Make a paste of jello and cream cheese. Add 1 cup boiling water, pineapple, salt, vinegar and nuts. Chill.
Mix the Parmesan cheese and egg and divide in half. Divide all ingredients in half. Divide bread in half and roll out. Spread egg mixture, pepperoni and Mozzarella cheese. Sprinkle with oregano leaves. Roll in jelly roll fashion into two loaves. Bake at 375° for 25 minutes.
Melt chocolate chips with milk until smooth (about 3 minutes in microwave). Chill 2 hours until firm.
Pierce sausages in a couple of places with fork. Fry in skillet or bake in pan (350° for about 30 to 45 minutes) until done. Fry onion in pan in which the sausages were cooked or cook in microwave without fat. Make gravy mix. Stir onions, salt and pepper into gravy. Serve gravy on mashed potatoes with sausages alongside. Makes 4 servings.
Combine sugar, eggs, pumpkin and oil. Sift flour with soda, salt, baking powder and spices. Add dry ingredients to other mixture alternating with water. Place in 3 small loaf pans or 2 (9 x 5-inch) loaf pans, sprayed with Pam. Bake at 350° for 1 hour or until done. Freezes well.
Freeze candy bar before starting. Mix flour, butter and pecans, then press in bottom of glass 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool completely.
Cook the first 4 ingredients in heavy pan. Put the peanuts in a 275° oven while cooking the other ingredients. Bring the sugar mixture to a boil (280°). Add salted peanuts and boil to 305°. Remove from heat and add 1 teaspoon of baking soda; mix in well. Pour on greased cookie sheet (10 x 13-inch). Let set 10 to 15 minutes before removing. Wipe brittle off with paper towel. Turn and blot until cool. Break into pieces.
Roll chicken pieces in melted margarine, then into Rice Krispies mixture. Arrange on shallow pan. Bake at 275° for several hours.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients and shake until coated. Put into shallow pan. Bake, stirring occasionally for 40 minutes or until tender and golden brown.
Dissolve cornstarch in water. Add to remaining ingredients, except butter. Put into a greased casserole. Dot pineapple mixture with the butter. Bake, uncovered, for 1 hour at 350°.
Combine buttermilk with baking soda, water and molasses. Allow to rest for 5 minutes until bubbly. Blend whole wheat flour, oat bran flour (oatmeal can be used), white flour, sugar, baking soda and salt. Pour liquid ingredients into dry ingredients. Mix just to blend. Gently add pecans; do not overbeat. Pour into 12 lined muffin tins. Bake at 325° for 30 to 35 minutes. Muffins will be dark and firm to touch. Serve warm.
Combine first 5 ingredients. Mix well, tossing lightly. Place into well-greased shallow dish. Top with bacon strips. Bake at 425° for about 30 minutes or until lightly browned.
Unroll crescent rolls and place in bottom of a 9 x 13-inch pan. Crush Doritos and sprinkle half over crust. Set other half aside. Brown meat, drain and add taco seasoning with 1/2 cup water and sauce or salsa; pour beef mixture over Doritos. Spread sour cream over beef. Add remaining Doritos. Top with cheese. Bake at 350° for 30 to 40 minutes. Cool and cut into squares.
Preheat oven to 375°. Combine flour, soda, salt and cinnamon. Set aside. Beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually add flour mixture. Stir in oats and morsels. Bake 7 to 8 minutes.
Mix in saucepan and bring to a boil. Serve hot. Serve with toothpicks.
Mix all ingredients, except caraway seed and chives. Top with caraway seed and chives. Refrigerate overnight.
Peel and thinly slice onion. Separate into rings. Saute onion and zucchini in butter until tender. Place in shallow 1 1/2-quart baking dish. Combine eggs, milk, salt, pepper, mustard and 1/2 of cheese. Pour over vegetables. Sprinkle with remaining cheese. Bake at 375° for 20 minutes or until firm. Makes 6 servings.
Bring sour cream and sugars to a boil. Add vanilla and pecans and dry on waxed paper.
Preheat oven to 350°. In a large bowl, combine crumbled cornbread, dried white bread slices and saltines; mix together and set aside. In a large skillet, saut the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sauted mixture over cornbread mixture. Add the stock. Mix well; taste and add salt, pepper to taste, sage and poultry seasoning. Mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Mix all ingredients, except soda, in a 4-quart saucepan. Place on medium heat. Bring to a boil and cook 15 to 20 minutes (or until it turns caramel colored), stirring occasionally. Remove from heat. Add soda, mixing well. Pour onto 2 buttered cookie sheets. When cool, break into desired size pieces.
Add milk and flour in saucepan and bring to boil or until thickened. Remove from burner and let cool. Combine Crisco and oleo in bowl. Cream well. Add powdered sugar and beat on high until creamy. Add milk mixture to sugar mixture. Beat at high speed until fluffy and creamy.
Mix flour, oleo and nuts. Press into bottom of 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Heat oven to 350°. Grease and flour 12 cup Bundt pan or 10 inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating after each addition. Gradually add 2 cups powdered sugar, blend well by hand. Stir in flour and remaining cake ingredients until well blended. Do not omit nuts. They are essential for the success of the recipe. Spoon batter into greased and floured pan; spread evenly.
Position rack in center of oven and preheat oven to 350°. Generously grease a 9 to 10-cup fluted tube pan; dust with sugar. Mix chocolate chips, walnuts and 2 tablespoons of flour in medium bowl. Sift remaining flour with baking soda, baking powder and salt. With electric mixer, cream butter until light. Add brown sugar and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Mix dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold chocolate/walnut mixture into batter. Place in prepared pan. Bake about 55 minutes. Cool in pan 15 minutes. Invert onto rack. Dust with powdered sugar. Makes 8 to 10 servings.
Add strawberry jello to first mixture while it is still hot (add a little red food color). The cooler you let this get, the firmer your pie.
Boil water. Add sugar, stirring until it dissolves. Remove from heat. Add remaining ingredients. Freeze in 9 x 13-inch pan.
Arrange in casserole dish as follows: layer of beans, layer of potato chips, layer of soup, layer of cheese, layer of eggs, layer of onions. Repeat. Bake in 350° about 30 minutes. Asparagus may also be used.
Blend strawberries, frozen lemonade and crushed pineapple in blender. Pour into punch bowl. Pour in champagne, ginger ale and club soda. Add ice cubes or ice ring. Garnish with fresh strawberries, lemon slices or maraschino cherries.
Preheat oven to 350°. Combine all ingredients in large bowl, except for shells, spaghetti sauce and 1 cup of the Mozzarella cheese. Mix well. Pour half can of spaghetti sauce to bottom of large baking pan. Spoon by large tablespoon combined ingredients into each shell and place in pan. Cover shells with remaining sauce and top with the rest of the Mozzarella cheese. Cover with foil and bake for 1 hour. Enjoy!
Mix ingredients and pour into 1 1/2-quart casserole dish. Refrigerate for 12 hours. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut crust from bread. Cut each slice into 5 fingers. Place bread fingers over fruit. In bowl, mix sugar, flour, egg and margarine. Pour over fruit and bread. Bake for 35 to 45 minutes or until golden brown.
Combine all dry ingredients, stirring well. Store in tightly covered jar in a cool dry place. To use, place 3 tablespoons of the mix in a cup. Stir in small amount of boiling water to dissolve, then fill cup with water.
Saut ground beef in large Dutch oven until browned, stirring to separate. Drain off fat. Add remaining ingredients and simmer, covered, for 45 minutes or until all vegetables are very tender. Any leftover meat, vegetables or pasta may be added, if desired.
Season the chops with salt, pepper and cinnamon on both sides. In a large skillet, melt the butter over medium heat. Brown the chops for 4 to 5 minutes on each side. Add onions and carrots to skillet; reduce heat to low, cover and cook for 25 to 30 minutes until veggies are tender and chops cooked through.
In large bowl, thoroughly mix 2 cups flour, sugar, salt, orange peel and dry yeast. Combine 1 cup milk, water and margarine in a saucepan and heat over low heat until liquids are very warm (120° to 130°). Margarine does not have to melt completely. Gradually add this mixture to dry ingredients and beat two minutes at medium speed of electric mixer. Scrape bowl occasionally. Add eggs and 3/4 cup flour, beating at high speed for two minutes and scraping bowl periodically. Stir in enough additional flour to make a soft dough. Turn onto floured board and knead until smooth and elastic (about 8 to 10 minutes). Place in greased bowl, turning often to grease the entire dough.
Beat egg whites until stiff and dry, then beat egg yolks one at a time. Beat in sugar gradually. Sift the flour and baking powder again. Add alternately with milk, beating well after each addition. Add flavoring and the melted shortening. Turn dough onto lightly floured surface. Roll out to 1/2-inch thickness. Cut in doughnuts and fry in 380° oil.
Cook macaroni according to package directions; put in a 1 1/2 quart casserole. Melt butter in saucepan; add flour, salt, pepper and dry mustard. Slowly stir in milk and cook until slightly thickened. Add cheese and stir until melted. Pour sauce over the macaroni and stir together. Bake at 350° for 35 to 40 minutes.
Dissolve yeast and sugar in warm water. Mix in Bisquick and milk until dough forms. Gently smooth into a ball on surface dusted with Bisquick. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter. Place on ungreased cookie sheet. Let rise in warm place 30 minutes. Bake at 425° for 6 to 8 minutes. Yields 9 to 12 buns. (Double recipe for 18 to 24 buns.)
Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining 6 tortillas into triangles and fry in hot oil until crisp; (or you may use corn chips) set aside. Saute onion and garlic in oil in dutch oven. Add next 11 ingredients; bring to a boil. Cover and reduce heat; simmer for 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika. Serve with chips. Makes 8 cups.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite sized pieces. Toss apple wedges in lemon juice. Drain. Combine spinach, apple wedges, green onions and almonds; toss with bacon, if desired. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously. Before serving, pour dressing over spinach mixture; toss. Yields 6 servings.
Sift together flour and 1/4 cup sugar. Cut in butter. Press this mixture into bottom of ungreased pan, 9 x 9-inch or 7 x 11-inch. Bake at 350° for 10 to 15 minutes. Then sift together flour, baking powder and salt. Add 3/4 cup sugar. Fold in eggs, lightly beaten, and add cherries and coconut and nutmeats. Spread this mixture over the bottom layer and bake at 350° for 30 to 40 minutes.
Mix and bake corn bread according to directions; remove from oven, cool and crumble.
Wash chicken and press into cracker crumbs, coating well. Place chicken on a pan, sprayed with Mazola or nonstick spray. Salt and pepper chicken and sprinkle with water. Bake, uncovered, at 400° for about 30 to 45 minutes or until done.
Lay, evenly, 3 slices of cheese on half of the shell. Fold shell over the cheese. Put one cheese slice on bottom half of the folded shell and fold over. Microwave for 1 minute. It is yum-yum-yum-good!
Pepper the chicken breasts. Wrap one slice of bacon around each breast. Place layer of dried beef in bottom of a greased baking dish. Cover with mixture of chicken soup, sour cream and cream cheese.
Cream margarine and shortening with sugar. Add eggs, one at a time. Blend well after each one. Sift together dry ingredients and add alternately with milk and vanilla.	Pour batter into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes. (I put flavoring in milk.)
Cut off tops of bell peppers; remove insides and boil 5 minutes. Drain. Saute onions, shallots and minced garlic in butter. Add meat and brown. Shred moistened bread with fingers into skillet. Add mushrooms and liquid, cheese, seasoning and bread crumbs. Remove from heat and stir in eggs, working quickly. Return to heat for 5 minutes.
Beat egg. Add meat, salt, pepper, Worcestershire sauce, chopped onion, bread crumbs and vegetable soup. Mix with a fork. Pam 12 muffin tins. Spoon meat mixture into muffin cups. Bake at 450° for 15 minutes.
Wash and dry chicken. Dip in Blue cheese dressing. Put bread crumbs in Ziploc bag; drop in a few pieces of chicken at a time and shake good to coat.
Combine all ingredients. Beat until smooth. Pour into chilled pie crust. Bake at 425° for 15 minutes. Reduce heat and bake 35 minutes or until set. Top with Cool Whip and chopped nuts if desired.
Mix together thoroughly the Crisco, brown sugar and white sugar. Add remaining ingredients. Roll into walnut-size balls, dip into water and flatten with bottom of glass. Bake at 350° for 10 to 12 minutes.
Combine meats, vegetables and stock or water. Add seasoning and simmer slowly for several hours or until meat is tender. Remove meat from soup. Cut into slices and serve with soup. Garnish soup with sour cream.
Butter a 9-inch square baking pan; set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, sugars, butter and salt. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240° or soft ball stage. Pour into prepared pan. Cool at room temperature until firm. Cut into 1-inch squares. Wrap in waxed paper. Optional: Add 1 cup nuts before pouring into cooling pan.
Soak gelatin in lemon juice. Place drained pineapple juice on heat and bring to a boil. Pour over lemon gelatin and plain gelatin. Cool. Add pineapple chunks, grapefruit sections and salt. Pour into pans or molds and let set in refrigerator several hours. Yields 12 to 18 servings.
Drain pineapple. Mix pineapple and cheese. In another bowl, mix flour and sugar and stir in reserved pineapple juice. Do not grease Pyrex dish. Put pineapple and cheese mixture in baking dish; pour the flour-sugar and juice mixture over this. Cover with graham cracker crumbs and dot with butter. Bake at 350° for 45 minutes. Serve hot or cold. Good with most meats.
Mix together margarine and cheese until well blended. Mix in flour. Add Rice Krispies. Roll into small balls and flatten with fork. Bake at 350° for 10 to 13 minutes on an ungreased baking sheet. Yields 10 to 12 dozen.
Combine all ingredients in dish and bake at 350° for 30 to 45 minutes. Serve with crackers.
Combine sugar, margarine and milk; bring to a rolling boil. Cook rapidly for 5 minutes over medium heat, stirring constantly (mixture burns easily). Remove from heat. Stir in chocolate pieces. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool; cut into squares.
Simmer water, sugar and coffee 1 1/2 hours. Do not boil. Cool mixture. Add vodka and vanilla.
Add all together and put in a covered bowl in refrigerator for at least overnight. Stir 3 or 4 times before serving. This is better made the day before to allow spices to blend. This is great with chips or can be used as a relish-type dish, served with your other Mexican dishes.
Mix flour, 1 cup sugar, vanilla, Crisco, baking powder and eggs. Place half the dough in bottom of a 10 x 15-inch pan. Mix the rest of the ingredients and put over dough. Top with the remaining half of the first mixture. Cut several slits on top. Bake at 350° for 1 hour.
Melt butter; add sugar, milk, cocoa and salt. Bring to a full boil; boil 1 minute. Remove from stove; add oatmeal, peanut butter and vanilla. Mix well; drop by spoon on wax paper and let cool. Makes 2 dozen.
Cream butter, gradually add sugar, beating well at medium speed of mixer. Add eggs one at a time, beating after each addition.
Scald milk and add corn meal gradually. Cook until thick. Pour small amount over beaten egg yolks. Return to heat and cook a few minutes longer. Add butter and fold in beaten egg whites. Add baking powder and salt. Pour into greased baking dish and cook at 325° for 1 1/2 hours. Stir once after first 15 minutes of baking.
Grate potatoes and onion. Add beaten egg yolks. Stir in flour, baking powder and salt and mix well. Fold in stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with applesauce.
Mix well and pour into unbaked deep dish pie shell. Bake 10 minutes in hot (425°) oven. Reduce heat to 350° and bake 30 minutes or until done.
Cube potatoes; add chopped onions, pickles and boiled eggs. Toss with fork to mix. In separate bowl, combine mayonnaise, mustard, vinegar, salt and pepper. Mix. Pour mixture over potatoes.
Combine first 5 ingredients. Stir in nuts. Combine remaining ingredients in separate bowl. Add to flour mixture stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 loaf pans. Bake at 350° for 1 hour and 10 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pan 10 minutes. Remove from pans and let cool on wire racks.
Put vinegar, salt, chili peppers and garlic salt (or garlic which has been put through a press) in a saucepan and bring to a boil. Put cleaned vegetables (cut in chunks) in a sterilized quart jar. Pour boiling liquid over vegetables, seal, let cool and refrigerate. This is a fast pickling method and the pickles are ready in 24 hours.
Cut roast in half or put in crock-pot whole. Mix ingredients. Pour over meat. Cook 8 to 10 hours, breaking meat apart after 5 hours and every hour thereafter. Shred meat with a potato masher and then cook 1/2 hour more. Serve on buns or rolls. Times may vary upon meat breaking up.