HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add flour mixture to creamed mixture all at once. Mix well. Put in 9 x 13-inch greased and floured pan. Bake at 350° for 45 minutes to 1 hour (325° in glass).
Cook broth and broccoli until tender. Melt cheese in microwave. Pour into broth and broccoli. Continue to heat until hot. One Weight Watchers point per cup.
Cream sugar, Crisco and eggs. Add flour, soda and cream of tartar. Add milk slowly with vanilla and lemon extract. Put into greased and floured tube pan. Cook 1 hour and 15 minutes at 325° or until toothpick comes out clean.
Brown chicken in oleo. Cook for 15 minutes (low heat). Add a slice of cheese and a slice of ham to each chicken breast. Secure with toothpicks. Add a cup of green onions. Add soup and milk or water. Cook about 20 to 25 minutes. This can be done on top of stove or in oven.
Dissolve yeast in warm water with the 2 tablespoons sugar. Add butter to milk; warm until butter is melted. Cool; add to eggs. Add yeast mixture and salt. Add flour with 1 cup sugar and 2 teaspoons baking powder. Mix well; then knead like bread. Let rise until double in size. Roll out, braid and let rise 2 hours. Brush top with egg and sprinkle with sesame seed. Bake in 350° oven until golden brown.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, salt and spices. Add to margarine mixture. Mix well. Stir in oats. Press dough onto bottom of ungreased 13 x 9-inch pan. Bake for about 25 minutes or until golden. Cool and cut into squares.
Combine sugar, cornstarch and water; cook until clear. Then add strawberry flavored Jell-O powder and almond extract, then cool. Scoop out enough grapefruit (no membrane) to fill pie shell. Drain well! Add to mixture and put in baked pie shell. Top with Cool Whip and keep refrigerated.
Cream margarine and sugar together. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour and baking powder together. Add to creamed mixture gradually. Turn out on lightly floured board and roll out to about 1/4-inch thickness. Cut into desired shapes and bake in moderate oven (375°) until lightly browned.
Combine ingredients and beat on high for two minutes with electric mixer. Pour batter into greased and floured 9 x 13-inch pan. Top generously with 1 3/4 cups sliced almonds and 1/2 cup semi-sweet chocolate morsels. Bake at 350° for 30 to 40 minutes. Test for doneness by inserting a toothpick in the center of cake. It should come out clean. Allow to cool in pan for approximately 15 minutes before serving.
Mix sugar, flour and salt. Blend eggs, sour cream and vanilla. Stir in sugar mixture. Add nuts. Pour into unbaked pie shell. Bake at 300° for 45 minutes.
Cream together margarine and sugar and add eggs, beaten in one at a time, and extracts. Add flour; mix well. Grease and flour a jelly roll pan (16 x 11 x 1-inch). Put 2/3 batter in pan. Spread cherry pie filling on batter. Spread remaining batter on top. Bake at 350° for 40 minutes, until brown on top. Glaze while still warm with:
Combine cookie mix and milk in mixing bowl and beat at a low speed with electric mixer until blended, plus 2 more minutes. Fold in 1/2 cup Cool Whip and crumbled cookies. Spoon into dessert dishes and cover to chill. Serve with dollop of Cool Whip and cookies.
Cook bacon in skillet until crisp. Remove bacon, reserve 2 tablespoons drippings. Cook onion until tender in drippings. In a 2-quart casserole combine crumbled bacon, beans, onions, undrained tomatoes, brown sugar, Worcestershire sauce and dry mustard. Bake covered in 375° oven for 40 minutes. Uncover, bake 20 to 25 minutes longer.
Put crackers in heavy paper bag. (Use 2 grocery bags put together.) Put all ingredients but crackers in blender. Mix well. Dribble over crackers in bag. Shake well. Keep in closed bag for 12 hours, then store in container.
Mix all ingredients together with hands. Divide into 3 parts. Form into log rolls. Wrap logs separately in aluminum foil. Cure in refrigerator for 24 hours. Unwrap and bake at 300° for 1 hour and 15 minutes. Turn over about halfway through the baking time. The sausage should turn bright red in color.
Boil ribs in water with onion, salt, peppercorns and bay leaves for 1 hour. Add rinsed sauerkraut; boil 1/2 hour. Add shredded cabbage; boil 15 minutes longer. Ribs may be removed and served separately or meat cut into pieces and served in the soup.
Pour oil in pan (13 x 9-inch or larger). Layer vegetables in following order until all used: eggplant, zucchini, onions, peppers, tomatoes and ending with eggplant; seasoning each layer with salt, pepper and oregano. Top with sliced, cooked sausages. Pour sauce over all. Bake, covered at 350° for one hour. Drain off some of the juices. Top with cheeses and return to oven until melted. Delicious, simple and serves the whole family plus a couple of friends.
Brown beef lightly in skillet and drain. Place all ingredients in crock-pot. Mix well and cover. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Serves 4.
In small pot, over medium heat, mix sugar, milk, margarine and cocoa. Stir until it comes to a boil. Let boil for 1 1/2 minutes. Continue to stir, then take off heat and add oatmeal, vanilla and peanut butter. Stir mixture well. Drop by teaspoons on wax paper and let cool.
Sift flour, sugar and baking soda. Add pineapple and 1 teaspoon vanilla and dash of salt. Mix well. Add eggs. Mix. Bake at 325° (glass pan) or at 350° for 30 minutes. Cool on rack.
Preheat oven to 350°. In large bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread mixture into ungreased 9 x 13-inch pan. Bake 25 to 30 minutes or until edges begin to brown. Then remove from oven and sprinkle remaining chocolate chips across bars. Let stand 5 minutes or until morsels become shiny and soft. Spread across top of bars. Cool completely before cutting bars.
Mix all ingredients well. Chill dough and then roll thin. Cut with cookie cutter. Bake at 350° until golden brown.
Mix to form a soft ball. Drop or make small balls and place about 2 inches apart on cookie sheet. Bake at 350° for 8 to 10 minutes or until light brown.
Cut about 3 large sheets aluminum foil. Can make a crease in the middle of the foil to allow sauce to filter down. Slice onions and garlic. Mix all ingredients together, except the meat. Place meat on foil, then pour the sauce on top of the meat, that is in the middle of the foil. Enclose the meat tightly in foil. Put in baking pan. Bake all day at 350° (about 10 hours). Break apart with fingers, should be moist and sandwiches can be easily made. Additional sauce can be added if not moist enough. Great for picnics. Serves many.
Combine 2 1/2 cups water and sugar in saucepan; bring to boil. Pour over mint. Add juice. Cover; let steep at least one hour. Strain; cover and chill. For each drink, pour 1/3 cup fruit mix into tall glass over ice, if desired. Fill with chilled ginger ale or club soda. Makes 6 cups drink base.
Make hamburger patties; put in foil. Put slice of onion, tomato, potatoes and carrots on top of patty. Cover with foil. Bake at 350° until vegetables are tender.
Mix the mustard and jelly in a saucepan over low heat. Slice the frankfurters diagonally in bite-size pieces. Add to sauce and heat through. Serve hot.
Preheat oven to 350°. Grease a 12-cup Bundt pan. Sift first eight ingredients into medium bowl. Beat shortening and 2 cups sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla and beat. Stir in dry ingredients.
Cook hamburger. Add tomato paste and tomato sauce. Stir. Add remaining ingredients and cook for 1 to 1 1/2 hours on low.
In bowl, beat together eggs, 1/2 cup sugar and ReaLemon juice. In saucepan, combine remaining sugar and cornstarch. Stir in water. Cook and stir until thickened. Remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened; remove from heat. Add vanilla. Cool. Fold in whipped cream. Serve with fresh fruit. Refrigerate leftovers. Makes about 3 cups.
Mix all ingredients together. Form into small balls and drop onto cookie sheet. Bake at 350° for 15 minutes.
Mix all ingredients. If too dry, add a little water. Pour into a well-greased pan and bake 25 minutes at 400° or until browned.
In a mixing bowl, combine cake mix, 2 eggs, margarine and vanilla. Mix well and pour into a 9 x 13 inch pan. In a separate bowl, combine remaining ingredients and mix well. Spread over cake mixture. Bake at 350° for 45 minutes. Cut into squares and serve.
Mix together. Knead on floured surface. Roll to fit 9-inch pie plate.
Slice eggs lengthwise. Remove yolks and mash until lumps are gone. Add other ingredients and mix well. Spoon into egg whites. Sprinkle with paprika.
Wash and dry zucchini; shred each into a bowl, then put into an absorbent towel to remove as much moisture as possible. Heat butter until bubbly. Chop garlic finely; add to butter along with onion. Cook garlic and onion until soft. Add zucchini and cook, stirring, for 3 to 4 minutes. Serve immediately.
Brown sausage; drain fat and cool. Add enough mayonnaise to make it pasty (about 1/4 cup). Add rest of ingredients and seasonings to taste. Spread on cocktail rye bread. Sprinkle with Parmesan cheese. Bake at 400° for 2 to 3 minutes.
Melt cheese. Add all other ingredients. Mix well. Spread on hot dog buns (can be frozen, if wrapped in foil). Stuff buns and wrap in foil.
Cook pasta according to package directions, omitting salt. Rinse, drain and cool. Place in a large bowl. Add vegetables and toss to mix. Add remaining ingredients. Toss, cover and refrigerate several hours or overnight. Serve on leaf lettuce with French bread as an accompaniment. Serves 8.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in melted chocolate. Add dry ingredients alternately with sour cream. Mix well. Stir in walnuts. Drop by spoonfuls on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Frost cool cookies with the following: 3 cups confectioners sugar, 1 teaspoon butter and few drops lemon juice. Sprinkle with crushed nuts.
Drain salmon; set aside 2 tablespoons salmon juice. Mix salmon, egg and onion until sticky. Stir in flour and add salmon juice. Mix. Roll out patties.
Grease a 3-quart casserole with butter. Mix all ingredients, except bacon and olives. Chop bacon; sprinkle with olives over top. Bake at 350° for 1 hour.
Blend together sugar and flour. Beat egg yolks. Add a little milk to them. Add this to sugar and flour. Add remainder of milk and stir well. Add margarine. Place in large microwave bowl and cook in microwave on High for 2 minute intervals until thick. Stir well between cooking intervals. When thick, add vanilla and coconut. Pour into baked 8-inch pie shell.
Peel and grate potatoes. Heat soup with butter. Add sour cream and grated cheese to hot mixture and mix together. Add this to potatoes and onions. Place in buttered casserole. Top with corn flake crumbs. Bake at 350° for 45 minutes.
Cook and dice chicken. Add soup, Veg-All, salt and pepper. Pour all ingredients into 1 pie crust. Place 2nd pie crust on top and press edges. Bake at 350° until brown and bubbly.
Brown meat slowly, but thoroughly, breaking with fork until very fine. Add other ingredients and simmer over low heat until well blended (10 minutes). Serve in a bowl to be ladled over hot frankfurters in heated buns. Serves 12.
Mix together sugar, flour and cocoa. Add shortening, eggs and vanilla, stirring until well mixed. Add chopped nuts. Pour into a 12 x 10 x 2-inch greased pan and bake in a 350° oven for approximately 25 minutes. Makes 2 dozen brownies.
Boil broth, add rice; cover, lower heat and let simmer for 20 minutes. Remove from heat and let cool for 15 minutes. Separate egg whites from yolks. In a large bowl, blend yolks and lemon juice together. Using a ladle, slowly add the broth to the egg-lemon mixture, stirring continuously, otherwise egg will curdle. When bowl is full, pour back into kettle with remaining broth and stir. Whip egg whites until fluffy and add to soup in kettle. Serves 4 to 6.
Sift the first 6 ingredients together. Add the dates and nuts. Cream the margarine, sugar, egg and flour mixture. Add the pumpkin. Mix lightly. Pour into well-greased 2-quart mold. Cover and steam 2 hours. Serves 8 to 12.
In glass dish or plastic bag, combine oil, water, taco seasoning, lemon juice and vinegar. Add chicken breasts, turning to coat all sides. Marinate 30 minutes. Broil or grill.
Mix together and roll into balls the size of a walnut. Flatten with bottom of a buttered glass dipped in sugar. Bake for 10 minutes in 350° oven.
Place 1/2 cup sauce in bottom of 2-quart oblong casserole dish. Alternate layers of noodles, Ricotta cheese, spaghetti sauce, sausage, Parmesan cheese and salt. Cover and bake at 350° for 45 minutes. Makes 6 servings.
Slice pork loin into 2-inch slices. Slice potatoes thickly. Slice yellow onions. Peel and slice carrots lengthwise. Brown pork in oil with salt and pepper to taste over medium/low heat.
Cook eggplant in simmering water until tender (about 20 minutes). Drain, peel and finely chop. If too moist and watery, heat and stir in skillet until moisture is absorbed. Blend pulp with minced onion, garlic, tomato salsa, sugar, dry mustard, olive or corn oil, lemon juice, dash of lemon pepper, paprika and marjoram and sesame seed. Combine in blender until well mixed and fairly smooth. Chill mixture well. Serve with French or rye bread or crackers.
Cook pasta according to box directions and drain. Meanwhile, in 10-inch skillet, heat oil. Add zucchini and onions. Cook over medium heat, stirring occasionally, until zucchini is crisply tender. Add remaining ingredients and pasta. Cover; let stand for 2 minutes or until tomatoes are heated through. Serves 6.
Mix all ingredients. Place in casserole. Bake at 375° for 40 minutes.
Combine cream cheese and butter, beating until light and fluffy. Add sugar and beat well. Stir in lemon rind and lemon extract.
Cream Crisco, sugar and eggs. Blend in flour, chunked bananas and salt. Add soda dissolved in 2 teaspoons water. Stir in nuts. Pour into greased, floured loaf pan. Bake at 325° for 60 minutes.
Mix sugar, milk, nuts, salt, extracts and coconut until well blended. Form into small balls. Chill. Melt chocolate chips and paraffin in double boiler. Dip balls in chocolate mixture; cool on wax paper.
Preheat oven to 350°. In large bowl, beat shortening, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; blend well. Lightly spoon flour into measuring cup, level off.
Parboil the onions for 3 minutes. Slip off skins. (Frozen onions may be used.) In a skillet, combine onions, olive oil, 1/2 tablespoon of sugar and chicken broth. Bring mixture to a boil and simmer, covered, for 12 to 15 minutes or until onions are tender. Remove cover and simmer until liquid is reduced to a syrup. Add 1 tablespoon of sugar and 3 tablespoons of water and cook mixture over moderately high heat, swirling the skillet until the sugar is melted and the onions are golden and glazed evenly. This takes a while but is worth the effort.
Brown together ground beef, onion and pepper; drain. Add remaining ingredients. Bake in 2-quart baking dish for 1 hour at 350°.
Drain fruit together. Mix jello with water and juices. Jell slightly; add remaining ingredients and chill until firm. Top with Custard.
Bring all ingredients to room temperature and combine. Mix well and shape into a ball. Roll ball in walnuts. Chill before serving.
Combine first 5 ingredients and mix; add corn syrup and rum. Mix well. Shape into 1-inch balls. Roll in additional powdered sugar.
Dredge meat in the flour mixed with the salt and pepper. Rub the mixture into all surfaces. Heat the oil in a heavy Dutch oven or casserole and brown the meat well on all sides over high heat. Pour off drippings in a pan and reserve. Mix together the broth, cranberry sauce, horseradish, cinnamon and cloves and add to the meat. Bring the mixture to a boil. Cover tightly and simmer gently about 2 hours or until the meat is barely tender. Meanwhile, brown the onions in the reserved drippings in the skillet. Add the carrots and cook 2 minutes longer. Add drained vegetables to the meat broth. Cover and cook about 25 minutes longer or until the vegetables and meat are tender. Serves 7.
Cook broccoli until tender, then drain. Chop broccoli. Add all other ingredients. Top with Pepperidge Farm herb dressing. Bake at 350° for 30 minutes.
In a small saucepan, cook peas and carrots in a small amount of boiling salted water for 5 minutes; drain. Meanwhile, stir together cream cheese, milk and cooked vegetables. Unroll crescent dough; seal perforations to form 4 rectangles. Place 1/4 of the turkey mixture in the center of each rectangle. Lift the four points of each rectangle to the center; pinch edges to seal. Place turnovers on an ungreased baking sheet. Brush with melted butter or margarine; sprinkle with poppy seed. Bake in a 350° oven for 12 to 15 minutes or until golden brown. Serve warm. Serves 4.
Pour 1 cup spaghetti sauce and 1 cup warm water into an 11 x 7 1/2-inch glass pan. Layer half the pasta in pan. Add beef evenly over the pasta. Sprinkle with pepper; layer remaining pasta over meat. Add remaining spaghetti sauce and water. Cover with vented plastic wrap and microwave on High for 22 minutes.
Preheat oven to 350°. Line 18 muffin cups with paper liners or grease them well.
Mix first three ingredients together and spoon sauce over about 10 chicken breasts. Bake at 350°, covered, for 1 hour. Uncover and bake 15 minutes longer. Makes 10 servings.
In a large bowl, beat 2 eggs and add milk, corn syrup, butter, sugar, vanilla and flour. Mix until smooth. Stir in coconut and peaches. Pour into greased and floured 10-inch pie plate. Top peach mixture with chopped pecans and sprinkle generously with nutmeg or cinnamon. Bake at 350° for 40 to 45 minutes or until the custard is set. Allow to stand 15 to 30 minutes for easy serving. Serves 6 to 8.
Mix margarine and sugar. Add well beaten egg and package of chopped dates. Cook together over low heat until dissolved. Add 1 cup chopped pecans and cook 8 minutes longer, stirring constantly. Remove from heat and add 1 teaspoon vanilla; stir. Add Rice Krispies and mix well. Form in small balls and roll in flaked coconut. These may be made in advance and frozen or refrigerated for days.
Melt the butter. Add flour and gradually pour in the milk. Bring to the boiling point. Add corn, seasonings, egg yolks (beaten until thick and lemon colored) and egg whites (beaten stiff and dry). Turn into a buttered dish and bake in a moderate oven for 25 to 30 minutes.
Put butter in a bowl until soft. Add sugar and cream well. Add eggs, one at a time, beating well. Add milk, alternating with flour which has been sifted with baking powder. Mix with electric beater or by hand.
Heat chocolate and cream cheese on Medium power in microwave, 2 to 3 minutes. Stir. Stir in milk, sugar, vanilla. Reheat 30 seconds to 1 minute more on Medium power. Store in microwave jar in refrigerator. Take out and heat on Medium power 1 minute to serve warm over ice cream.
Let raise 20 minutes or until double in size. Knead a little in pan and shape in rolls or cinnamon rolls. Let raise again 20 minutes or until double size. Bake at 325° about 20 minutes or until golden brown. Makes very good cinnamon rolls.
Heat oven to 350°. Grease square pan, 8 x 8 x 2 inches. Empty grits into pan; stir in boiling water. Stir in cheese spread and egg; continue stirring until cheese is melted. Gentle stir in black-eyed peas and tomatoes. Bake uncovered 35 to 40 minutes or until firm.
Mix well. Bake at 350° for about 45 minutes. May be baked in muffins or a pan.
Combine water, salt, vinegar, bay leaves, spices and celery. Bring to boil. Add shrimp (in shell or peeled and deveined). Cover, heat to boiling again. Lower and simmer gently for 5 minutes more until shrimp turns pink; drain. If cooked in shell, peel shrimp and remove veins that run down back. Serve as an appetizer. Chill and pass cocktail sauce. Makes 4 or 5 servings.
Melt the first 3 ingredients together. When cool, use 1/2 pint of whipped cream and fold into the melted mixture. Put in graham cracker crust and chill.
Cream sugar and shortening. Add eggs, pumpkin and soda. Mix in remaining ingredients; stir well. Drop by teaspoon onto cookie sheet. Sprinkle with cinnamon sugar. Bake at 375° for 8 to 10 minutes. Yields 9 dozen.
Heat oven to 325°. Cook noodles as directed on package. Drain. Mix noodles, cottage cheese, sour cream, onions, garlic, Worcestershire sauce, red pepper sauce, salt and salmon. Place about 1 cup of salmon mixture in each of 5 or 6 greased baking shells or individual casseroles. Sprinkle with cheese. Bake, uncovered, 20 to 25 minutes. Makes 5 or 6 servings.
Place 4 tortillas on ungreased cookie sheets. Top each with 1/4 Cheddar cheese, Monterey Jack cheese, bacon, peppers and onion to within 1/2-inch of edges. Top with remaining tortillas.
Put raw meat into a 2-quart casserole dish. Mix soup with water; pour over meat, then sprinkle dry onion soup mix on top of soup. Cover and bake for 2 1/2 hours at 300°. Do not peek or stir! Saute fresh mushrooms and stir into meat along with sour cream. Serve over noodles or rice.
Cook and drain broccoli; cool. Combine all ingredients in 2-quart casserole. Cover with buttered crumbs. Bake, uncovered, at 350° for 45 to 50 minutes.
Combine sugar, water and spices in a large Dutch oven; simmer over low heat 10 minutes. Discard spices. Add juices to syrup; heat well. Makes 4 quarts. (For a clear look, use frozen orange juice.) Keep warm in crock-pot.
Heat oven to 375°. Combine the 1/2 cup flour and taco seasoning in plastic bag. Add 2 or 3 chicken pieces at a time and shake to coat. Melt butter in a 15 1/2 x 10 1/2 x 2-inch baking dish. Place chicken in pan, turning once to butter all surfaces. Roll each breast in crushed chips and return to baking pan. Bake at 375° for 50 minutes or until tender. Stir in the 2 tablespoons flour and 1/4 teaspoon salt. Add evaporated milk and pepper sauce all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more, then add cheese, olives and lemon juice, stirring until cheese melts. Put chicken on leaf lettuce and top with cheese sauce; pass remaining sauce.
Season chicken with salt and pepper. In large pot, cover chicken with water and boil on medium fire until done. Add noodles. Cook until tender.
Place half of potatoes in buttered casserole dish. Sprinkle with half of onion, half of cheese and half of butter, then repeat. Mix milk and flour; pour over potatoes. Salt and pepper to taste. Bake at 350° for 45 to 60 minutes.
Mix all ingredients together, bake in a 2 x 9 x 13-inch greased pan at 400° until good and brown.
Cream sugar and shortening until light and fluffy. Add eggs; beat well. Sift together flour, baking soda and salt. Alternately add dry ingredients and orange concentrate to creamed mixture; mix well after each addition. Stir in pineapple and nuts. Turn into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 50 to 60 minutes. Remove from pans. Cool on rack. Makes 2 loaves.
Drain salmon; reserving 1/3 cup liquid; set aside. Remove skin and bones from salmon, if desired; flake salmon with a fork. Brown 1 1/2 cups cracker crumbs in 1/4 cup butter in a large skillet; set mixture aside. Combine salmon, reserved liquid, remaining 1/2 cup unbrowned cracker crumbs, eggs and the next 10 ingredients. Sprinkle 1/4 cup browned cracker crumbs in center of a greased 13 x 9 x 2-inch pan. Shape salmon mixture into a 9-inch loaf and place on top of crumbs. Press remaining browned cracker crumbs on top and sides of loaf. Arrange bacon slices diagonally across loaf. Bake at 350° for 55 to 60 minutes, covering loosely with foil the last 15 minutes, if crumbs brown too quickly. Serve with Cucumber Cream Sauce.