HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly and strain in a strainer to be sure to remove the stringy parts. Combine the sugar and Karo together. Combine the margarine and flour together. Then combine the Karo mixture and the flour mixture together. Heat only to get hot on stove, being careful not to cook. Pour the pecans in before you heat the mixture. After this, pour the mixture in a prepared pastry shell and bake in preheated 350° oven for 1 hour.
Mix 1 stick margarine with graham crackers. Line 13 x 9-inch pan. Beat eggs, 1 1/2 sticks margarine and powdered sugar for 15 minutes. Spread over crumbs. Soak bananas in pineapple juice, then add bananas over the mixture. Add crushed pineapple; cover with Cool Whip. Sprinkle with nuts and cherries. Refrigerate 4 to 6 hours.
Melt 1 cube butter in a saucepan. Add sugar, milk and cocoa. Boil for for 1 minute. Add vanilla; remove from heat. Stir in oats. Drop by spoonfuls onto waxed paper. Let cool.
Combine all ingredients except ham slices. Spread mixture evenly on one side of ham. Roll up and secure with a toothpick. Cover and chill. Slice each roll in half and serve with a toothpick.
Beat shortening, sugar	and eggs for	about 1 minute. Add cornmeal, flour and milk and beat 2 minutes. Bake at 350° until done.
Dissolve yeast in warm water. Mix together all ingredients and place in oiled bowl. Cover and place in refrigerator. Pinch off dough as needed. Form into shape desired and let rise for 20 minutes at room temperature. Bake in preheated 350 degree oven for 20 minutes.
Salt chicken to taste. Put chicken on a slice of dried beef; wrap with strip of bacon. Place in casserole or baking pan (9 x 13-inch). Repeat for each piece of chicken breast. Mix softened cream cheese, sour cream and soup; pour over chicken. Cover; bake for 1 hour and 15 minutes at 350°. Uncover; cook 30 minutes longer. Serve over rice.
Grind cranberries and oranges. Mix jello in hot water. Add sugar, celery, apples and nuts. Mix all ingredients and put in refrigerator to jell.
Cut steak into small pieces. Rub into flour and salt. Put into skillet and brown. Pour off excess grease. Add tomatoes, tomato paste and water. Simmer for 1 to 1 1/2 hours. Add salt and pepper to taste.
Mix first three ingredients as for pie crust. (May be mixed in food processor.) Chill in refrigerator for 2 hours. Roll out in confectioners sugar (not flour). Cut into squares. Put small amount of Solo filling on each square, fold over and seal. Bake on foil-lined cookie sheet at 350° about 15 to 18 minutes. Prick with fork before baking. Makes 2 to 2 1/2 dozen squares.
Saute onions in butter until translucent. Add soup and grated Swiss cheese (saving some for topping). Put in 2 or 3-quart casserole dish. Top with bread crumbs and cheese. Bake at 350° until hot and bubbling.
Brown beef and onions. Add tomato juice and bring to a boil. Add frozen vegetables and cook until tender. Stir in soups, undiluted, and serve. (May substitute other vegetables and potatoes.)
Place butter in 1 cup glass measure; microwave on High 1 minute. Set aside. Break eggs into mixing bowl. Beat with electric mixer until lemon colored. Add butter, brown sugar, flour, baking powder and vanilla. Blend well. Stir in nuts and coconut. Pour into 8-inch round microproof baking dish. Microwave on High for 6 minutes. Sprinkle with confectioners sugar. Cool completely before cutting into bars or wedges.
Combine ingredients and bring to boil, stirring constantly (it will burn on the bottom). Simmer for 30 minutes, stirring occasionally. You can add cooked broccoli or cooked potatoes just before simmering.
In the top of a double boiler set over simmering water, combine the bread crumbs, the milk and the cheese and cook the mixture, stirring, until the cheese has melted. Serve with chips or sliced celery, carrots or chopped broccoli.
Combine and heat on open fire. Transfer to 350° oven and cook down about 1 1/2 hours, stirring occasionally. Transfer to open fire again. Add juice of lemon and boil down some more. With a bit of water, use 1/4 cup cornstarch to pour into jam. Stir until thickens. Add to jars while hot and seal with wax. Yield varies with size of containers used. A family favorite!
Mix thoroughly 2 minutes at medium speed the first 6 ingredients. Add the eggs, milk and vanilla and beat 2 minutes longer. Pour into greased pans. Bake at 350° for about 35 minutes.
Dissolve gelatin in the boiling water; stir in cherry pie filling and marshmallows. Pour into mold and refrigerate until set.
Cover with cold water. Add 2 tablespoons salt. Let stand 1 hour. Drain off water. Make syrup.
Simmer salt, pepper, onion, garlic cloves, spaghetti sauce, tomato sauce and tomato paste for 1 hour, stirring occasionally. While sauce is simmering, boil lasagna noodles, drain and rinse with cold water. Saute 1 pound of sliced fresh mushrooms in butter and garlic and squeeze with fresh lemon juice. Mix cottage cheese, eggs and Parmesan cheese.
Remove skin from grapes; set skins aside. In saucepan, heat pulp of grapes (without any water) just to boiling. While hot, rub through strainer to remove seeds. Mix strained pulp with the skins. Stir together sugar and flour; mix lightly with grape mixture.
Boil chicken and debone. Save broth and cook spaghetti in it. Before spaghetti is done, chip and chop cheese in or pour in soup. Saute onion and pepper in oleo. Mix all ingredients together in a casserole dish. Bake at 350° for 30 to 40 minutes. Will make 2 regular casseroles.
Arrange squash in a shallow baking pan; cover with foil. Bake at 350° for 35 to 40 minutes or until tender. Combine sugar and butter; spread over squash. Bake uncovered for 15 to 20 minutes; basting occasionally. Yields 6 servings.
Cream sugar and margarine; add eggs, milk, flour and coconut. Add vanilla. Pour into pastry shell. Bake at 350° for 5 minutes; reduce heat to 300° and bake 30 minutes or until done.
Cut lard into flour and salt. Beat egg until light in color in a 1-cup measuring cup. Add vinegar and fill cup with cold water. Add just barely enough liquid to hold dough together, about 4 tablespoons. Handle dough as little as possible. Roll out into pastry and proceed as for any pastry. Makes enough pastry for 2 (9-inch) pie shells.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press equal portions onto bottoms of 24 lightly greased muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture into prepared cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. Refrigerate leftovers.
Pour into greased 1 1/2-quart Pyrex casserole. Bake at 400° for 15 minutes, then at 350° for 45 minutes.
Preheat oven to 400°. If you are using fresh peaches, peel, pit and slice thin. Put in plastic bowl and pour 1 cup sugar over them. Stir well. Cover tightly and place in fridge for 2 hours. Canned peaches are used as is. Place butter in bottom of rectangular Pyrex baking dish about 11 3/4 x 7 1/2 x 1 3/4-inch deep. Put in oven until butter melts. In a bowl, mix the flour, 1 cup sugar and the milk. Beat well with a whisk. Pour mixture over melted butter (don't mix) and spoon peaches over batter mixture. If you are using canned peaches, add only a small amount of juice from the can. If using fresh peaches, use natural juice. Very important: Do not stir peaches into batter. Bake until top becomes golden brown.
Heat a deep stove-top casserole and add the oil and chicken. Brown the pieces well and then remove to a platter. Leave the oil in the pan. Add to the pan the garlic, yellow onion and green pepper. Saute until the onion is clear and then deglaze the pan with 1/4 cup water. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot and turn to a simmer. Cook for 25 minutes or until the rice is just tender. This is a basque recipe. Serves 8. Preparation time: 25 minutes.
Heat milk in double boiler; add bread, butter and liquid from salmon. Add beaten egg yolks and salt; cook until thick. Add cheese. Cool and add salmon. Beat egg whites until stiff and fold into mixture. Bake in buttered dish. Place dish in pan of water and bake 1 hour at 350°.
Slice squash in quarters; cook and drain. Add carrot and onion to squash. Melt margarine and add to stuffing mix. Add 3/4 of stuffing to squash; add sour cream and soup. Mix well. Put in buttered casserole dish. Sprinkle remaining buttered stuffing mix on top. Bake at 350° for 20 to 30 minutes.
Mix all ingredients in a bowl until a dough is formed. Pat out on wax paper or floured board until 1/4 thick. Cut in strips 1/2 inch wide and form into sticks 3 to 4 inches long. Place on ungreased baking sheet. Bake at 400° about 12 minutes, until golden brown.
Make instant pudding according to directions on package; spread on top of sheet cake. Top with cherries, spreading them over evenly. Top with Cool Whip.
Wash and salt the salmon. Into a pot, place flat on the bottom; pour enough water to cover the slices. Add the butter, raisins, lemon juice, sugar and salt and pepper to taste. Bring to a boil. Lay the fish in the pot and cook slowly until tender, about 10 minutes. Do not overcook. Remove the fish carefully and place on a rimmed platter. Let the liquid cook down a little. Beat the egg yolks. Add a little of the hot liquid to them and slowly add the eggs to the pot. Cook a minute until smooth. Pour over the fish. Serve cold, garnished with parsley and hard-cooked eggs. Makes 6 to 8 servings.
Heat all ingredients except for noodles to boiling. Reduce heat; cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary. Remove chicken from broth; cool, remove chicken from bones and skin. Cut chicken into pieces. Add chicken and noodles to broth. Heat until hot.
Brown meat. Add celery, onion, bell pepper and seasonings. Saute until tender. Add soup, cooked broccoli, rice and Cheez Whiz. Put in casserole dish and bake 30 minutes at 300°.
In margarine, brown garlic. Add cream and salt, stirring constantly. Add cheese. Pour this mixture over cooked noodles when cheese is well melted and cream is hot.
Put melted oleo in pan. Mix sugar, flour and milk together. Pour over oleo. Pour peaches into pan. (Do not stir!) Bake at 400° for 40 minutes.
Remove skin and fat from chicken and place in casserole. Mix both soups and put over chicken. Layer cheese over mixture and then put crushed corn flakes on top. Bake at 350° for one hour or until well done.
Place 1 layer of margarine, then a layer of broccoli and now a layer of grated cheese. Pour 1/2 of cream of chicken soup over the layers. Now repeat this. Crush the Ritz crackers. Now sprinkle this as the last layer of the casserole. Bake in large casserole dish for 20 minutes in 350° oven.
Wash cucumbers. Wipe dry and score down the sides. Slice thin and combine with onion rings, sour cream and cider vinegar, water, salt, white pepper and chopped dill. Toss lightly. Turn into serving bowl. Garnish with sliced hard-boiled eggs. Serve as a relish. This is especially delicious with fish. Yields 6 servings.
Mix well. Spoon into a greased baking dish. Top with unbaked pie crust. Cut slits for the steam to escape. Bake at 425° for 25 minutes.
Cream sugar and margarine. Mix flour and soda together. Mix egg, buttermilk and vanilla; add to sugar-margarine mixture. Sprinkle with sugar and cinnamon. Bake at 350° for 1 hour.
Cream margarine and Crisco; gradually add sugar. Add eggs one at a time, blending well. Combine flour and baking powder; add to creamed mixture alternately with milk. Begin with flour and end with flour. Add flavorings. Mix well. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 90 minutes. Do not preheat oven. Cool in pan 10 minutes. Remove from pan and cool completely.
In a large heavy pot, add olive oil and cook onions over medium heat until dark brown. (This will take at least 20 minutes.) Stir often. Add celery and bell pepper and cook for a few minutes. Add shrimp and cook on low heat, about 15 minutes. Add water, salt, black pepper, hot sauce and rice. Stir once, cover and cook on low heat until rice is fully cooked.
Mix together butter, flour, sugar, and milk. Pour into small baking pan. Pour berries or fruit desired over batter. Bake at 350° until brown.
Mix stuffing mix and water. Press into 9 x 13-inch oven dish. Brown ground beef. Drain well. Put beef over stuffing. Sprinkle with onion flakes. Add corn, then olives. Spoon chili over all. Sprinkle with cheese. Bake at 325° until cheese is bubbly (approximately 20 minutes).
Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Rinse with cold water. Chill. Peel, devein and chop shrimp.
Beat eggs with fork in a large bowl until frothy. Add muffin mix, corn, salt and pepper to taste. Pour into 13 x 8-inch baking dish. Saute onions until clear and spread over corn mixture. Spread sour cream over all. Top with grated cheese. Bake 30 minutes at 325°. Serves 8 to 10.
Crumble fine, enough stale biscuits, bread ends and cornmeal muffins for one chicken (1 quart) for turkey (3 quarts). To this add 1/2 stick margarine or fat from fowl, small finely chopped onion, just enough hot broth to make moist, 2 hard-boiled eggs (chopped fine), 1/4 cup sugar and more salt and pepper, if needed. Mix all together and cook in pan large enough to hold in 400° oven 45 minutes. Double recipe for turkey.
Cream shortening or butter; add sugar a little at a time blending well. Add molasses and mix thoroughly. Add eggs one at a time, beating well after each addition.
Cook the first 4 ingredients in a thick boiler 5 to 6 minutes. Remove from heat. Add the soda. Stir well. Pour on greased foil or dish. When cool, turn over and break into pieces.
Whisk together vinegar and mustard. Let stand, covered, unrefrigerated, for 24 hours. Add remaining ingredients. Cook, stirring, until mixture reaches a boil. Refrigerate. Use sparingly!
Combine in saucepan, 2 squares of chocolate, 3/4 cup sugar, 1 teaspoon butter, 2 tablespoons cornstarch and 1/4 cup water. Add 1 cup boiling water. Cook, stirring constantly until thick. When done add 1 teaspoon vanilla.
When Jell-O begins to set, whip until frothy. Add the rest of the ingredients. Fold in the whipping cream and pour in a mold.
Mix together for 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes.
Cook butter, sugar and dates until the dates melt. Remove from heat. Add nuts and Rice Krispies. Roll in coconut. Delicious!
Combine first three ingredients and add hot water. Cook until thick and bubbly over medium heat, stirring constantly. Cool completely. Add Cool Whip and oranges. Chill.
Allow pie crusts to thaw slightly. Combine uncooked meat, soup mix, milk, pepper and allspice. Mix gently. Lightly pat into pie crust plate. Top with thawed hash brown potatoes. Salt and pepper hash brown potatoes to taste. Add top crust. Seal and flute edges. Cover fluted edges to keep them from browning too much. Cut slits in top crust. Bake at 350° for about 1 hour until golden brown. Serve with warm ketchup, if desired.
Mix all ingredients, except crackers. Put in a buttered 9 x 13-inch casserole dish. Spread Ritz crackers on top. Bake at 350° until bubbly.
Combine all ingredients in a 2-quart casserole. Stir well and bake, uncovered at 350° for 2 to 2 1/2 hours. Apple butter should appear thick and almost transparent. Stir occasionally. Spoon into jars, cover and store in refrigerator.
Pour the first 6 ingredients into greased casserole dish. Dot with margarine. Sprinkle the American and Parmesan cheeses over top. Bake, uncovered, at 350° for 1 hour or until done.
Marinate steaks for 1 hour. Grill. Makes enough marinade for 1 swordfish steak.
Place meat in lightly buttered casserole or small roasting pan. Add sliced mushrooms, onion and celery; sprinkle onion soup mix over all. Add cream of mushroom soup (undiluted). Cover tightly with foil 3 to 4 hours at 325°. Uncover once or twice during cooking period and stir. You may add a little wine before covering the stew. Serve over cooked noodles.
Fry bacon in a wok or large skillet until crisp; remove bacon, reserving drippings in wok. Set bacon aside. Add vegetables to wok; stir-fry over high heat (350°) for 8 to 10 minutes. Cover, reduce heat and simmer 5 minutes. Sprinkle with bacon. Yield: 6 servings.
Mix together and pour into unbaked pie shell. Bake at 350° for 25 minutes. Test with knife as for custard pie. May need a few more minutes, then cool.
Heat oven to 425°. Lightly grease 13 1/2 x 10 1/2-inch cookie sheet. Mix first 2 ingredients until soft dough is formed. Make into ball on floured surface and knead 20 times. Place on wax paper and press out a bit. Place on cookie sheet. Pinch up tall edge 3/4-inch. Bake 10 minutes.
Mix cut-up biscuits with sugar and cinnamon to coat biscuit pieces. Grease a Bundt pan and layer the biscuit pieces randomly. Melt butter and add brown sugar. Pour over biscuits in Bundt pan. Bake at 350° for 20 to 25 minutes. Remove from oven and remove bread from pan as soon as possible.
Preheat oven to 350° for 30 minutes. Grease and flour three 8 or 9 inch round pans. Mix cake mix, butter, eggs, oil and oranges with the juice in bowl. Pour evenly into the pans. Bake for 30 minutes. Cool in pans 10 minutes then finish cooling on rack. Spread filling (recipe to follow) between cake layers and on top of cake.
Set oven to 350°. Combine brown sugar, flour and pecans. Set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased or paper-lined miniature muffin cups 2/3 full. Bake at 350° for 10 to 20 minutes or until muffins test done. (Mine get done in about 11 to 12 minutes; ovens vary.) Do not overcook. Remove to wire rack to cool. Yields approximately 2 1/2 dozen.
Mix together oleo, flour, and powdered sugar. Spread on pizza pan and bake at 350 until lightly brown, 10 to 12 minutes.
Beat butter, sugars and vanilla together until creamy. Beat in egg. Sift together flour, soda and salt; add to creamed mixture and mix well. Stir in oatmeal and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in preheated 375° oven for 8 to 10 minutes. Makes 3 dozen.
Mix ingredients together through cucumber. Combine olive oil, white wine vinegar, dried onions, sugar and parsley in separate bowl. Blend well. Then toss salad with the dressing.
Sift flour, sugar and salt into a large bowl. Beat the egg and combine with vinegar and water. Cut shortening into flour. Sprinkle with egg mixture and mix all together. Gather the dough into a ball. Wrap in wax paper and chill for about 30 minutes before using. This dough can be kept in the refrigerator up to 1 week or it may be divided into 4 parts, wrapped separately and frozen. Makes 4 pie shells or 2 double crusts.
Boil sugar, corn syrup and water together until it forms a hard ball when dropped in water. Beat egg whites and salt for 3 minutes in large bowl. Pour syrup slowly into beaten egg whites while beating. Continue beating until mixture passes the glossy stage. Add nuts (or fruit) and vanilla, continue beating until mixture forms a peak when beater is raised. Pour onto buttered platter or drop on waxed paper.
Cook pie shell. Combine first 3 ingredients. Add Cool Whip. Put in cooked pie shell. Chill and serve.
Mix all together in glass or metal bowl. Into boiling broth/water, cut small teaspoon size pieces off side of bowl about 15 at a time. Cook until they float, about 3 minutes. You may need to stir lightly with a wooden spoon to loosen from bottom of pan. When cooked, remove with slotted spoon. Repeat cooking with the rest of the batter until gone.
Heat sugar and water to make syrup; add pineapple juice, lemon juice and orange concentrate. Freeze; take out an hour or so ahead of time before serving. Add 1 package frozen strawberries, bananas and ginger ale.
Sprinkle chops with salt and pepper. Brown in a 12-inch skillet in oil; remove and reserve. Saute rice, onion and green pepper in drippings until rice is golden. Stir in Hunt's sauce, water and 1/2 teaspoon of salt; bring to a boil. Arrange chops in rice mixture. Sprinkle with Italian herb seasoning. Cover. Simmer 35 to 40 minutes, until tender, adding cheese during the last 5 minutes.
Mix all ingredients well. Use 1/3 cup of mixture per 1 cup boiling water.
Mix all together. Place in buttered baking pan. Bake at 350° for 30 minutes. Cover for the last 5 minutes cooking time.
Mix all ingredients together. Store in an airtight quart container. Use 2 to 3 teaspoons mixture to 1 cup of boiling water.
Dissolve gelatin in 1 cup boiling water. Add pie filling and pineapple. Refrigerate to jell. Combine cream cheese with sour cream until smooth. Add sugar. When gelatin is jelled, spread cream cheese mixture on top. Best if placed in long, shallow dish. Refrigerate until ready to serve.
Beat whipping cream, powdered sugar and vanilla in a chilled small mixer bowl until stiff; refrigerate.
Sift all dry ingredients into a large mixing bowl. Add everything else and stir until well mixed. Do not beat. Pour into a greased and floured tube or Bundt pan. Bake in preheated oven at 325° for 1 1/2 hours. Cool for 1 hour in pan on a wire rack. Turn right side up on the wire rack and cool again for 1 hour.
Mix mustard, salt, seed, sugar, oil and vinegar. Mix well and pour over cabbage and onion.
Mix Veg-All, mayonnaise, chestnuts, celery, onion, 3/4 cup cheese and soup. Place in a 9 x 13-inch pan. Chill overnight. Bake at 350° for 30 minutes or until heated through. Remove from oven and top with cracker crumbs, butter and remaining cheese, mixed together. Bake until brown.
Dissolve the jello in hot water; cool. Add pineapple and blueberries. Place in refrigerator until set.
Mix ingredients 10 minutes. Bake 30 minutes at 350° in layer pans.
Preheat oven to 400°. Flatten biscuits, one at a time, between palms of hands. Place on baking sheet. Spread tomato sauce over biscuits. Arrange pepperoni slices on top. Sprinkle with cheese. Bake for 8 to 10 minutes or until cheese is melted and bubbly. Yields 10 servings.
Place pork chops in baking dish. Sprinkle celery and onion salt along with Worcestershire sauce on top. Crumble parsley over chops. Bake at 350° for 1 hour or until done. Add water when chops are about 1/2 done to prevent sticking.
Spray the bottom of a 9 x 13 inch pan with cooking spray. Pour pecans and coconut into pan; set aside. Mix German chocolate cake mix according to directions, pour over pecans and coconut.
In paper or plastic bag, combine flour, salt and pepper. Add chicken, a few pieces at a time; shake to coat. In large skillet, brown chicken in margarine on both sides until golden brown. Add ReaLemon juice and mushrooms. Reduce heat, cover and simmer 20 minutes or until tender. Serve with hot, cooked rice. Refrigerate leftovers.
Melt chocolate and butter together. Cool. Beat eggs and sugar. Add chocolate mixture, then flour and salt. Stir in chocolate chips. Spread in a 9 x 13-inch pan with the bottom only greased. Bake 25 to 30 minutes at 350°.
Stir together Raisin Bran, flour and soda. Beat margarine, sugar and brown sugar until fluffy. Add eggs; beat well. Add flour mixture and mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 325° for 12 to 14 minutes.
Melt butter in heavy saucepan over low heat; add flour, sugar and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Remove mixture from heat and stir in corn. Beat eggs well. Gradually stir about 1/4 of the hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Pour into lightly greased casserole dish. Cook 1 hour in a preheated oven at 350°.
Prepare pudding with milk and sour cream. Refrigerate. Bake cake mix in a 9 x 13-inch pan for 20 minutes. Cool. Spread pudding on cool cake, sliced peaches on pudding and spread Cool Whip on peaches. Sprinkle pecans on topping. Cover and let stand in refrigerator several hours. Serves 12.