HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat jelly and preserves until thin. Add remaining ingredients. Keep refrigerated. Serve by pouring over a softened 8 ounce package of cream cheese with your favorite crackers or cocktail bread on the side. May also be served as a condiment with pork or lamb.
Cover bottom of an 11 x 17-inch baking pan (jelly roll pan) with the sheets of crescent rolls, patting and stretching to fit pan. Bake at 350° for 7 to 8 minutes or lightly browned.
Cream together shortening, butter and brown sugar. Add eggs, one at a time; beat well after each addition. Sift and measure flour, then sift again with baking powder and salt. Add alternately to creamed mixture, the dry ingredients and evaporated milk. Add maple flavoring and vanilla; mix well. Bake at 300° in greased and floured tube pan for 1 1/2 hours or until straw inserted comes out clean.
Cream first four ingredients well; add eggs one at a time and beat well with mixer after each egg is added. Stir together flour and baking powder; add to cream mixture, alternating with milk. Add flavoring and beat well. Bake in a large tube pan 1 1/2 hours at 325°.
Cut steak into serving pieces; coat with flour, seasoned with seasoning salt and pepper. Brown on both sides. Place in baking dish and pour mushroom soup over meat. Place sliced onions and bell peppers on top. Drain excess oil from pan where steak was browned. Make roux with flour and seasoning salt; brown. Add water. Pour over steak. Cover with foil and cook in 400° oven for 1 hour.
Put peaches, sugar, 1 heaping tablespoonful flour, water and butter in boiler. Cook until peaches are done and juice is thick. Set aside. Combine 1 cup flour, Crisco and buttermilk and mix together for your crust. Halve the dough mixture. On a floured surface, roll out thin. Put peach mixture in Pyrex dish. Put crust on top. Put in oven and brown crust. Add remainder of peach mixture to dish. Roll out remaining dough. Cover pie with top crust, either lattice type or solid crust. You may sprinkle lightly with sugar if preferred. Bake at 425° until crust is brown.
Mix gelatin and boiling water. Set aside to cool. Whip the cream; add all ingredients together and put in fancy bowl to serve.
Cook spaghetti until tender. Brown sausage through. Drain grease. In casserole, layer: spaghetti, sausage, Parmesan and Ragu sauce. Top with Mozzarella cheese. Heat until all ingredients are heated thoroughly and cheese melted.
Cook mushrooms in saucepan. Fry hamburgers; drain off excess grease. Cover hamburgers with mushrooms and steam in a covered skillet for 20 minutes and serve.
Mix marshmallow cream and cream cheese together well. I add the jello for more flavor. Use as a dip for fresh fruit.
Brown butter in the bottom of your soup kettle. Add the hamburger and fry until very brown and well separated. Add slices of onions, consomme, water and bouillon cubes; simmer for 30 minutes. Serve with squares of buttered toast topped with Parmesan cheese.
In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into frozen pie crust. Bake on a preheated baking sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Combine all ingredients except potato sticks. Chill several hours before serving. Add potato sticks just before serving.
Place meat in	large glass dish. Mix all ingredients except fat, in a saucepan and bring to boil. Pour over meat. Cover and refrigerate for 48 to 72 hours, turning meat several times to season evenly. Remove meat, reserving marinade. Dry meat well with paper towels.
Stir together flour and salt. Cut in shortening until flour forms small pea shapes. Add 1 Tbsp. of water at a time gently tossing with a fork. Repeat until all dough is moistened. Form into a ball, Flatten with floured hands on floured surface, then use rolling pin to flatten the rest of the way.
Combine vegetables, salt and ice and put in stone crock; cover with weighted lid and let stand 3 hours, then drain. Combine sugar, spices and vinegar. Pour over pickles in large enamel kettle (aluminum or stainless). Bring to boiling point over low heat. Pour into sterile jars and seal.
Combine sugar, brown sugar, milk and butter. Boil for 15 minutes over medium heat; stir frequently. Remove from heat. Stir in marshmallow cream. Stir in butterscotch and chocolate chips; stir until melted. Stir in pecans and vanilla. Pour into 2 (9 x 13-inch) buttered dishes.
Sift the first 3 ingredients together. Cut in shortening and then add the milk. Blend together just till mixed.
Cut rhubarb into 1/2-inch pieces. Beat eggs; pour over rhubarb. Mix sugar and flour; mix with rhubarb. Stir until rhubarb is well coated. Place in 2 pie shells. Bake for 10 minutes at 400°, then turn temperature to 350° and continue to bake for 30 minutes more.
Cook cauliflower, broccoli and celery until tender; drain. Saute onion in oleo until tender. Mix all ingredients together in large casserole. Bake at 350° for 30 to 40 minutes.
Melt shortening in large skillet. Add flour. Cook and stir on low heat until dark red-brown. Add remaining ingredients (except rice). Cook on low heat for 1 hour. Combine with rice.
Combine all ingredients, reserving 3/4 c. of noodles. Place in a buttered casserole dish. Top with remaining noodles. Bake at 325 degrees for 40 min.
Mix and spread over greased 9 x 12-inch baking dish. Bake at 350° for 20 minutes. Cool.
Mix. Drop from a funnel into hot oil, making a circular shape. Sprinkle with powdered sugar and any other fruit topping.
Pat beans and chopped onions in baking dish. Put sugar, vinegar and almonds in bacon drippings. Bring to a boil. Pour over beans. Bake at 350° for 20 minutes.
Preheat oven to 325°. Lightly grease and flour a large Bundt pan. Cream sugar and margarine. Add eggs, one at a time, beating well after each addition. Add extract, milk, flour and salt. Blend well. Pour into pan and bake 1 hour and 20 minutes or until cake is done. Cool in pan 10 minutes. Turn out and pour glaze over hot cake.
Beat egg whites. Slowly add sugar. Stir in remaining ingredients in order given. Drop onto greased cookie sheets. Bake at 350° about 10 to 12 minutes.
Combine all ingredients, except whipping cream, and cook until thick. Cool overnight. Whip the cream and fold into the above. Serve with fruit of your choice. Makes 2 cups.
Bring first 3 ingredients to a boil. Add next 2 ingredients. Bring to 260°. Remove from heat and add last 2 ingredients. Beat until thick and creamy. Pour in a shallow buttered pan. Cool and break into pieces.
Combine potatoes, sugar, eggs, salt, 1/4 cup margarine, milk and vanilla. Spoon into ungreased 1 to 1 1/2-quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine; spread over sweet potato mixture. Bake at 350° for 35 minutes. Makes 8 servings.
Heat sugar, vinegar, oil, water, salt and pepper. Cool. Combine vegetables and pour liquid over them. Mix and refrigerate. Keeps well.
Mix first three ingredients and let stand overnight. The next morning, cook until tender (about 20 minutes). Add strawberry gelatin and mix.
Boil raisins, dates and apples in 1/3 cup water for 3 minutes. Add shortening, then cool. Add beaten eggs, liquid sweetener and vanilla. Sift flour and soda together; mix into the mixture. Add nuts and chill. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Wash chicken and pat dry with paper towels. In a large pot, brown chicken in oleo on both sides. Remove from heat. Add onion, celery, carrot, lemon, black pepper and bay leaf. Cover with boiling water. Bring to a boil; then reduce heat and cover. Let simmer 45 minutes. Add salt; cook, covered, one hour until chicken is tender.
Mix first 6 ingredients together and set overnight. Pour salt over cukes and let stand 1/2 hour. Wash with cold water and drain. Add to the mixture. Keep in glass container such as large canning jars or large glass jars. Let stand 24 hours before using. Great served with any type meats roasted, broiled or grilled. Can be used for 6 months.
Dissolve gelatin in boiling water. Cool and add ginger ale. When nearly set, add fruit.
Cook macaroni according to package directions; drain. Mix eggs, milk and Parmesan. Stir into macaroni. Spray a 12-inch pizza pan with nonstick spray coating. Spread macaroni mixture evenly in pan. Bake in 350° oven for 20 minutes.
In large bowl, let eggs warm to room temperature (about 30 minutes). Preheat oven to 350°. Sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg. At high speed, beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed, beat in flour mixture just until combined. Pour into ungreased 9-inch tube pan. Bake about 1 hour or until surface springs back when gently pressed with fingertip. Cool cake completely in pan. With spatula, carefully loosen cake from pan; remove. Place cake on plate. Frost with Cream Cheese Frosting. Decorate with nuts. Makes 12 servings.
Cream butter. Gradually add sugar, beating well. Add flour, eggs and milk; beat well. Stir in pecans and vanilla. Pour mixture into pie shell. Bake at 350° for 1 hour. Cool before slicing.
Toast almonds and butter in microwave until lightly browned, stirring occasionally. Drain the pear halves and arrange in a circular dish with the large ends of the pears at the outer edge of the container. Mix almonds, sugar, almond extract and maraschino cherries. Spoon into the pear cavities. Put 1 teaspoon wine in each pear cavity and pour the rest into the baking dish. Microwave covered on High 4 minutes. Pears can be served hot or chilled. Serve 5 to 6.
Melt butter; add mustard, poppy seed and onion, mix well. Split rolls; spread both sides. Place in refrigerator overnight. Spread thinly sliced ham on rolls and cheese (Cheddar), about 15 slices. Place in oven. Heat at 350° for about 20 minutes or until cheese melts. Can be made and frozen. Makes 40 rolls.
Season pork chops and spread one side with mustard. Heat butter in a skillet and brown the chops mustard side up. Turn and brown the mustard side and spread browned side with mustard. Add grapes to the pan and shake it. Cover and simmer over low heat until chops are tender and cooked through. Remove the chops to a warm platter. Skim most of the fat from the dripping. Add sour cream to pan and heat but do not boil. Pour sauce over meat. Serves 4.
Mix sugar, salt and cornstarch together. Add the milk. Cook until thickened. Add gelatine that has been softened in a little cold water. When partly set, add coconut, flavoring and beaten egg whites. Pour into baked pie shells. Sprinkle top with coconut.
Trim off the tough, lower stems of the asparagus and discard. Cut each stalk into 2 to 3-inch pieces. Heat the oils in a preheated wok or large frying pan over a high heat. Add the asparagus and ginger and stir fry until tender crisp, about 4-5 minutes. Stir in the orange peel, soy sauce and cashews. Serve immediately.
Cook macaroni according to directions; drain well. Add all the other ingredients together, except half of the grated cheese. Stir macaroni and remaining ingredients well; put in a 9 1/2 x 11-inch baking dish. Top with remaining cheese. Bake at 350° for 30 to 40 minutes, until cheese on top is well melted.
Thaw frozen rolls on wax paper. Cook sausage. Drain. Add sauerkraut (drained). Cool. Grease hands. Make circles 2 to 3 inches from thawed rolls. Fill with sausage and sauerkraut mixture. Fold over and lay bottom side down on greased cookie sheet. Bake 20 minutes at 325°.
Mix all ingredients together. Bake at 375° for 10 to 12 minutes. Makes 12 dozen.
Dissolve jello in hot water. Add pineapple syrup. Add sugar to cranberries; let stand. Add all ingredients to jello when it becomes syrupy thick. Chill in mold.
Brown meat and onion; drain well. Add salt and pepper. Put half chilies in a 6x10 baking dish. Sprinkle with cheese, add meat mixture. Add remainder of chilies and cheese. Combine milk, flour, salt and eggs. Pour batter on chili meat mixture. Bake at 350 degrees for 45 minutes or until inserted knife comes out clean. Cut into squares.
Cook squash and onion until tender; drain. Add salt, pepper and sugar. Add 1/2 package of stuffing mix, sour cream, soup, grated carrot and pimento. Mix well. In 9 x 13-inch Pyrex casserole dish, melt stick of margarine. Remove from oven and pour in remaining bag of stuffing mix and mix with margarine until damp. Reserve half of stuffing. Pour first mixture (squash) over crumb mixture, spread until smooth and top with remaining crumbs. Cover with foil and bake at 350° for 30 minutes.
Thaw bread dough 3 minutes in microwave until it can be cut, but not soft. Slice 1/2-inch thick quarter slices. In a greased 9 x 13-inch glass pan, layer 1 loaf bread dough pieces. Sprinkle with cinnamon. Mix and melt other 4 ingredients. Pour 1/2 over dough and cinnamon. Repeat with rest of dough, cinnamon and mixture. Cover with dish towel and stand overnight. Bake at 350° for 20 to 30 minutes. Cool and flip over onto wax paper. Serve.
Preheat oven to 425°. Mix ingredients. Bake in a 9-inch cast iron skillet for 35 minutes or more. Green peppers, onions, cheese or any other ingredients can be added if you prefer.
Sprinkle salt over vegetables; cover and let stand for 2 hours in refrigerator. Drain off liquid. Mix vinegar, sugar and celery seed. Do not heat. Pour over cucumber mixture after sugar is dissolved. Cover in airtight container and store in refrigerator. Keeps for several weeks.
Mix all ingredients together. Bake at 450° for 30 minutes in greased pan.
Chop all vegetables; set aside. Cook vermicelli according to package directions (break into 1 to 2-inch pieces before cooking). Drain and rinse in cool water. Toss vermicelli with Italian dressing. Mix in all vegetables. Sprinkle and stir in salad seasoning. Refrigerate at least 3 hours. Toss and serve. (Also good while warm.)
Rub meat with flour, salt and pepper. Melt suet in a heavy kettle or Dutch oven. Add meat; sear. Add water, cover tightly and cook slowly about 4 hours or until tender. More water may be used, if necessary. Makes 8 servings.
Cut pineapple and cherries into small pieces. Cream Crisco and brown sugar lightly. Add all ingredients and mix well. Drop by spoon on greased cookie sheet. Bake at 300° until light brown, about 15 minutes. Makes about 100 cookies.
Bring all ingredients to a boil; simmer. Remove spices. Good on a cold winter day.
Combine sugar, butter and milk. Bring to a boil. Stir 5 minutes over medium heat to soft ball stage (238°). Remove from heat; stir in chocolate pieces. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cut into squares.
Mix all together well. Add 2 to 3 teaspoons to each cup hot water.
Use tart apples with lots of flavor. Sift together flour, baking powder and salt. Cream butter into mixture, add egg and milk; mix well. Pour dough into 8-inch pan and cover top with rows of apple slices. Mix together sugar and cinnamon and sprinkle over apples. Bake at 400° for 25 to 30 minutes. Serve hot with Lemon Sauce.
Combine dessert topping and milk; beat well. Add powdered sugar and cream cheese; beat. Cut cake into 3 layers. Place 1 layer on cake plate; spread with layer of topping mixture. Repeat layers. Frost top and sides; sprinkle with almonds and cherries. Refrigerate. Garnish with stemmed cherries.
Mix together gently. Pour into casserole dish and cover with bacon. Bake at 350° for 2 hours.
Combine the first 5 ingredients in a large bowl, stirring well. Combine flour, cocoa, baking powder and salt; add to the sugar mixture, stirring well. Stir in chocolate morsels. Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 325° for 30 minutes. Remove from oven and let cool on a wire rack. Cut into squares. Yield: 16 brownies; per brownie 177 calories and fat 5.8 g.
In a large mixer bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the milk, shortening and vanilla. Beat the mixture with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Add the egg and beat for 2 minutes more. Pour into a greased and floured 9 x 1 1/2-inch round baking pan. Bake in a 350° oven for 30 to 35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly. Frost with No Cook Fudge Frosting.
Stir flour and sugar in large saucepan. Add cherries and pineapple. Bring to a boil; cool 5 minutes. Add jello, bananas and pecans. Pour into 3 cooked pie crusts. Freeze. Thaw during meal; top with whipped topping and eat while frosty.
Put sugar, flour and juice on stove. When starting to melt, add pineapple and 1 cup shredded cheese. Pour into 8 x 8-inch dish. Top with Ritz cracker crumbs. Add 1/2 cup melted oleo. Bake at 350° for 25 minutes.
In a large saucepan or Dutch oven, cover potatoes with salted water. Bring water to a boil and cook until potatoes are tender; drain. In a large skillet, melt butter over medium heat. Stir in water, honey, salt and pepper. Stirring occasionally, cook 1 layer of potatoes 10 to 12 minutes or until brown. Transfer to serving dish and cover with aluminum foil to keep warm. Repeat for remaining potatoes. Serve warm. Yields 6 to 8 servings.
Cream oil and sugar. Add egg and molasses. Mix soda and spices with sifted flour. Combine with sugar mixture. Roll in balls. Not necessary to grease pan. Bake at 350° for 8 to 10 minutes.
Combine the cornstarch and liqueur in a small saucepan. Stir over low heat until the mixture simmers and thickens.
Melt butter in long baking dish. Mix sugar, flour, baking powder and milk together. Pour over melted butter. Put peaches on top. Bake at 375° until lightly brown. Yields 8 servings.
Preheat oven to 425°. Grease bottom of 12 muffin pan cups.
Melt butter in 9 x 13 pan. Mix other ingredients except cheese together. Add cheese to top. Bake at 375° for 30 to 40 minutes.
Grease and flour tube pan. Sprinkle nuts on bottom of pan. Mix together all remaining ingredients. Bake on middle rack at 325° for 1 hour.
Drain salmon (reserving liquid) and flake in medium bowl. Add onion, butter, cracker crumbs, eggs (reserving 1 egg white) and Tabasco sauce. Mix, adding more crumbs or liquid to make a firm patty. Whip egg white a few strokes with a few drops of water in a sauce dish large enough to roll the patties. In another sauce dish, have cracker crumbs. Form patties (burger size), dipping in egg white, then rolling in the crumbs to coat. Put pan on medium-low heat, adding butter. Add the patties and brown on both sides. Takes only a few minutes. Serve with lemon.
Mix all together and top with crushed potato chips. Bake at 350° for 45 minutes.
Place all ingredients in a blender. Blend until smooth. Serve immediately. Yield: 4 cups.
Mix very slow by hand. Brown sugar, flour, milk and egg until blended. Pour into pie crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until middle is set.
Add confectioners sugar to water and bring to a boil. Boil until clarifies (approximately 2 minutes) and remove from heat. Add marshmallow cream, peanut butter and vanilla extract. Stir rapidly until uniform in color. Before mixing sets, pour into a 9-inch baking pan (greased) and agitate to distribute evenly. Add chocolate chips on top. Place in refrigerator until firm, approximately 2 hours. Cut into squares.
Cream eggs, sugar and lard together. Add milk and vanilla. Sift all dry ingredients together and add. Put icing on top and flaked coconut (m-m-m-m). Bake at 350° for about 10 minutes.
Line large baking pan (9 x 13-inch or larger) with aluminum foil. Dot with butter. Place steak pieces in pan, then sprinkle with onion soup mix, fresh mushrooms, green peppers and tomatoes. Season with salt and pepper. Mix together tomato juice, A1. steak sauce and cornstarch; pour over meat and vegetables. Cover pan tightly with aluminum foil and bake for 1 hour at 350°.
Cut up beef in bite size pieces. Put all ingredients in a large, covered casserole or Dutch oven. Bake at 250° for 3 hours; stir occasionally. May add more wine or water if mixture seems dry. Serve over boiled noodles.
Thaw onions and peas. Ten minutes before ready to serve, cook them together in a small amount of water until onions are crisp and tender. Drain; add butter, salt and pepper to taste. Garnish with pimento.
Brown beef with onion and green chilies in the microwave, approximately 5 to 8 minutes, or until not pink. In greased 9 x 13-inch pan, layer corn tortillas, meat, cheese, soup mixture and enchilada sauce. Repeat, with cheese last. Bake for 30 minutes at 350°.
Thaw loaf of bread dough until frost free. Cut into 1 inch cubes or smaller. Mix package of pudding, brown sugar, butter, nuts, cinnamon and vanilla until crumbly. Layer with bread dough cubes in Bundt pan. Let rise until almost double. Bake at 325° for 40 minutes. Remove from pan by turning upside down on plate.
Mix ingredients together and pour into 9-inch deep dish pie crust. Dot with butter. Put top crust on and use fork to make air vents in top	crust.	Bake at 350° about an hour or until golden brown.
Pour eggs, milk, baking powder and vanilla over bread.	Cover and refrigerate overnight. In the morning, combine the strawberries, bananas, sugar and apple pie spice. Put in greased baking dish and top with prepared bread. Sprinkle with cinnamon sugar. Bake in 450° oven 20 to 25 minutes.
Blend lemon juice and salt into sour cream. Chill. Cut unpared apples into thin slices; sprinkle with additional lemon juice. (For a more colorful salad, use a combination of red and green apples.) Add Swiss and Cheddar cheese, celery, grapes and walnuts; toss together. Just before serving, fold in the sour cream to blend. Serve on salad greens, garnished with apple slices and grapes. Makes 4 servings.
Cream butter, gradually add sugar, beating well at medium speed of an electric mixer; add eggs, one at a time, beating well after each addition.
In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt, if desired. Reduce heat; add the milk and butter. Heat through, but do not boil. Makes 6 servings.
Mix everything together and beat for 2 minutes. Bake in a 10-inch greased and floured Bundt pan at 350° for 50 minutes. Check before time is up. Cool for 15 minutes; remove from pan and cool on rack. Split into 3 layers and slice. Spread 1 cup frosting between layers (1/2 cup each layer). Spoon rest of frosting into center. Sprinkle nuts over cake.
Cook ground beef. Drain off excess fat. Add Prego sauce to beef. Place biscuits in an 8 x 10-inch dish. Pour beef and Prego sauce over uncooked biscuits. Add cheese. Cook in oven at 350° for about 30 minutes until brown. "Delicious." May add onions and peppers if you like.
Heat buttermilk until it separates and is warm. Combine sugar and salt with buttermilk in large mixing bowl. Dissolve yeast in mixture; stir in egg. Add shortening; add half the flour, stirring well. Add remaining flour gradually, stirring until dough leaves side of bowl. Place in greased bowl. Cover with damp cloth and place in refrigerator for 1 hour. Punch dough down; shape into rolls. Place on sheet. Let rise in warm place. Bake at 400° for 12 to 15 minutes.
Combine all ingredients except almonds. Heat to boiling; stir frequently. Reduce heat and simmer for 2 minutes. Add almonds. Spoon over meat as meat is cooking. Return roast to oven for 30 minutes. Baste several times.
Preheat oven to 400°. Prepare stuffing mix according to package directions, add vegetables if desired. Combine soup, milk and parsley; set aside. In 2 or 3-quart baking dish, arrange stuffing across center of dish. Spoon thin layer of soup mixture in casserole on each side of stuffing. Arrange chicken over soup mixture. Pour remaining mixture over chicken. Sprinkle with paprika. Cover with foil. Bake 20 minutes. Uncover, bake 10 minutes more or until chicken is fork-tender. Yields 6 servings.
Stir corn meal into 2 cups of milk and let mixture come to a boil, making a mush. Add balance of milk and add well-beaten eggs. Stir in salt, baking powder and melted butter. Bake 30 minutes in 350° oven. Makes about 6 servings.