HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour 2 loaf pans. Beat eggs; add oil, sugar, squash and vanilla. Cream together. Sift dry ingredients together. Add to creamed mixture and mix thoroughly. Stir in nuts. Bake in 325° oven for about 50 minutes or until toothpick inserted in center comes out clean.
Saute onion and green peppers in margarine until tender. Add soup, brown sugar, Worcestershire sauce, mustard and vinegar. Cook on medium for 5 to 10 minutes. Chop wieners into 1-inch pieces and drop into mixture. Bake in oven for 20 minutes at 300°.
Set the oven at 425°. Sift dry ingredients in a bowl. Cut shortening in. Pour in milk. Turn out on floured pastry board and knead. Pat or roll dough in 1/2 thickness wanted. Cut biscuits. Place 1/2 inch apart on an unoiled pan. Bake for 12 to 15 minutes.
Preheat oven to 350°. Roll out bread dough to size of cookie sheet. Put a layer of ham, and cheese and spot with pepperoni. Fold up length-wise 3 inches. Then fold in edges, and complete folding long end. Brush with beaten egg. Make 3 small slits on top. On Cookie sheet bake for 30 min.
Mix first four ingredients in a separate bowl. Beat egg, vinegar and water slightly. Combine two mixtures. Makes 2 double crust 10-inch pies.
Mix dry pistachio pudding in medium to large bowl with crushed pineapple. Add Cool Whip and marshmallows. Mix well and chill before serving. Refrigerate. Serves 8 to 10.
Combine cream cheese, Cracker Barrel, onion, Worcestershire sauce and lemon juice. Mix well. Chill. Shape into a ball; roll in pecans.
Saute carrots and onion in butter or margarine until tender/crisp, then add broth, rice mix (including seasoning package) and water. Add mushrooms, including juice, and chicken or turkey. Simmer until rice is cooked. You may need to add water. A quick hearty soup! Yield: 4 servings.
Combine all ingredients. Chill several hours. Makes an excellent bread dip or for chips.
Be careful in the selection; do not choose one too ripe or old. Best results are obtained if reared in a Christian atmosphere. Some insist in keeping him in a pickle, others in hot water. Such treatment, however, keeps sour, hard and sometimes bitter. Many housewives found that poor varieties can be rendered sweet and tender. Garnish with patience, sweeten with a smile and flavor with a kiss to taste. Wrap him in charity. Place over warm fire of devotion. Serve with peaches and cream. Prepared as such, will keep for years.
In a large bowl, mix shortening, sugar and cream. Add eggs, water and pumpkin; mix well. Blend in remaining ingredients and place in a lightly greased loaf pan. Bake in a 350° oven for 1 hour and 15 minutes or until done.
*Can be different kinds of fruit such as raisins, orange-flavored cranraisins, banana chips, apricots, dates or whatever you like.
Melt butter; add chocolate chips. Keep over low heat until chips are melted. Add rest of ingredients. Pour into uncooked pie shells (makes 2 pies). Bake at 350° for 45 minutes.
Shape meat into a loaf 3 inches high on sheet of foil. Sprinkle dry mix over top of meat. Cover with the can of soup. Seal in foil. Bake in shallow pan for 1 hour and 20 minutes at 350°.
In a large pot, add water, beef base, tomato paste and beef. Cook these ingredients for 30 minutes over high heat. Next add the processed onions, bell peppers and celery. Cook for another 30 minutes or until beef becomes tender. Lower heat to medium temperature. Add diced potatoes, sliced carrots, celery, shredded cabbage and parsley flakes. Cook for 20 minutes or until vegetables are tender. Add broccoli, cauliflower and squash. Allow to cook for 10 minutes. Remove from heat. Serve hot with crackers or cornbread. This soup may be frozen.
Blend all together until smooth. Store tightly covered. Keeps in refrigerator for a month. Shake before using.
Lay chicken on bottom of greased casserole dish. Sprinkle cheese on top of chicken. Mix together soup and 1/4 cup wine; pour over chicken. Sprinkle stuffing on top. Pour butter and other 1/4 cup wine over top. Bake at 350° for 1 hour.
In mixing bowl, cream butter; gradually add sugars and beat until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour. Chill for ease in handling. Form into 2 rolls, each 7-inches long and 1 1/2-inches diameter. Wrap in waxed paper and chill several hours. Cut into 1/8-inch slices and place on baking sheet. Bake at 350° for 8 to 10 minutes. Remove to wire rack to cool. Put 2 cookies together with vanilla frosting; place dollop of frosting on top of sandwich and top with pecan half.
Brown peppers, celery and onions in butter. Add soup, water, mushrooms and olives. Add chicken and precooked noodles, then grated cheese. Put in casserole dish and top with more cheese. Bake 30 minutes until cheese is melted.
Roast beef. Discard all fat. Slice thinly or shave. Place in a large skillet that has been sprayed with Pam. Add all remaining ingredients, except cheese. Cover and simmer over low heat until vegetables are soft. Place chunks of cheese on top to melt slightly. Serve on hoagie buns for lunch or over rice for dinner.
Wash and chop lettuce. Put into container. Put 4 tablespoons (to be deducted from amount in ingredients) of vinegar, 12 ice cubes and 1/2 cup water over lettuce. Chill (if time permits, overnight). Combine lettuce, cucumbers and onions. Add water until it starts showing through the vegetables as you press on vegetables with a spoon. Add sour cream. Add salt and vinegar. Amounts listed are what I used. You may want to start with less and add to taste.
In bottom of pot, place water, cranberry juice and pineapple juice. In basket, put sugar, cinnamon, nutmeg and cloves. Perk through full cycle.
Cream the cream cheese and margarine together using electric mixer. Add sugar and vanilla. Beat well and frost cake.
Combine ingredients in the order given. Spoon into muffin liners and freeze until firm (can do days ahead). Remove from freezer 15 minutes before serving. Makes 16 medium size crowns.
Cook frozen broccoli for 1 to 2 minutes. Blend soup, sour cream, onion, carrot, flour, salt and pepper. Add to broccoli and mix well. Add buttered crumbs to top. Bake at 350° uncovered 35 to 40 minutes.
Bake pork steak at 350° for 15 minutes. Turn down to 300°. Bake 15 minutes more. Turn meat and drain.
Drain pineapple and reserve juice. To make the sauce, combine sugar and flour and blend with egg. Stir into reserved juices. Cook and stir over moderate heat until thickened. Arrange pineapple chunks in a buttered shallow casserole. Sprinkle marshmallows on top, then add cheese. Spoon on sauce and bake in a preheated 350° oven for 25 minutes. This dish is good served with ham.
Cook spaghetti. Brown ground beef and stir in spaghetti sauce. Cook 3 minutes. In a medium bowl, stir sour cream, 1/2 of the Mozzarella cheese and egg. Stir in spaghetti. Place in a pan and sprinkle with remaining Mozzarella cheese. Spread meat mixture over entire surface. Cover with foil and bake 25 to 30 minutes. Remove foil. Sprinkle with Parmesan cheese. Let stand 10 minutes. Cut into squares.
Sift together soda and plain flour. Cream margarine, sugar and egg yolks. Add flour and soda mixture, alternating with buttermilk. Add preserves and fold in stiffly beaten egg whites. Bake in 2 layers 30 minutes at 350°.
Toast almonds in butter. Mix all ingredients except Rice Krispies. Top with Rice Krispies. Bake until hot and bubbly and cereal is browned. Bake at 350°.
Mix sugar, cinnamon and apples together lightly. Pour into pie shell. Dot with butter. Cover with top crust. Flute. Sprinkle with sugar. Vent. Bake at 425° for 50 to 60 minutes (test apples with fork).
Dissolve jello and candies in boiling water; stir in remaining ingredients except for cream cheese and milk. Pour into square (approximately 6 x 6-inch) dish. Chill until firm. Beat cream cheese with milk to spreading consistency. Spread over top. Chill and cut into squares.
Mix oil and water together. Mix with flour. Press in pie pan. May tear, but is easily repaired. Makes a flaky crust.
Mix all ingredients together. Pour into 2 pie crusts. Sprinkle with nutmeg. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Dissolve strawberry Jell-O in 1 1/4 cup boiling water and add frozen strawberries. Let this layer harden in refrigerator before adding second layer, made by dissolving lemon jello in 1 1/2 cups boiling water, adding cream cheese and mixing until soft, then adding nuts. When this layer has set, add the third, made by dissolving lime Jell-O in 1 1/2 cups boiling water and adding crushed pineapple. Use a 9-inch square glass pan.
Mix and sift dry ingredients together. Add milk which has been mixed with egg yolks. Add melted butter. Beat until all lumps have disappeared and you have a smooth creamy mixture. Fold in beaten egg whites.
One hour ahead: In 13 x 9-inch baking pan, spread 1 cup sour cream and set aside. In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, mushrooms, green chilies, onion flakes, chili powder, salt, garlic powder and pepper. Cook on low, stirring occasionally, just until heated. Heat oven to 450°. In 8-inch skillet on medium-high heat in about 1/2-inch of oil, fry 1 tortilla a few seconds on each side until soft. Along center of tortilla, spread 1/4 cup chicken and fold sides over filling and place, seam side down in pan. Repeat until all tortillas are used. Spread enchiladas with remaining sour cream and sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Combine all ingredients except eggs; mix well. Garnish with eggs. Yield: 6 to 8 servings.
Brown hamburger. Tear tortillas into pieces. Use 1/2 to line bottom of casserole. Layer with 1/2 of hamburger.
Pour boiling water over Post Bran and set aside. Cream butter and sugar. Add eggs and buttermilk. Add Kellogg's Bran, add dry ingredients. Fold in soaked Post Bran.
Combine flour, butter and cream cheese well. Pinch small amounts of dough off and pat out on wax paper the size of silver dollar or larger. Place in small tart muffin tin and flute edges.
In small saucepan, boil first 3 ingredients for 2 minutes. In large bowl, pour this mixture over cereal and nuts. Mix well with buttered spatula. Immediately spread mixture onto wax paper and let harden for 1 hour. Store in airtight containers or Ziploc baggies.
Combine all ingredients except chicken and salad greens in large bowl. Mix well. Stir in chicken. Refrigerate at least 1 hour. Serve on salad greens.
Combine the flour, margarine and pecans. Press in bottom of a 9 x 13-inch pan. Use hands to press dough evenly. Bake 15 minutes in a 375° oven. Cool until warm.
Combine vinegar, mustard, oil, salt and pepper. Arrange salad in bowl. Add chopped chives. When ready to serve, melt butter over low heat. Add pine nuts; stir well to avoid burning the nuts. Pour on salad. Add dressing; serve immediately. Serves 4.
Mix peanuts, cereal and marshmallows. Melt cocoa and peanut butter. Pour over dry ingredients. Pour in buttered dish. Let chill.
Beat together sugar and eggs. Add the sifted flour with cinnamon, baking powder and salt. Add the oil and vanilla. Fold in chopped nuts and the 2 cups of apples. Bake in greased pan, 9 x 13-inch at 350° for 40 to 45 minutes. Sprinkle with mixture of sugar and cinnamon right after baking. Good this way. Delicious with ice cream or cream over it.
Cook spinach and drain well. (Spinach should be undercooked). Mix spinach with sour cream and onion soup. Pour into buttered casserole. Top with crumbs. Bake at 350° for about 20 minutes.
1st Layer: Mix and pat into pan the flour, butter and walnuts. Bake at 350° for 10 minutes. Let cool.
In a large salad bowl, make an even layer of the lettuce. Mix onion and celery. Sprinkle over lettuce. Sprinkle water chestnuts, then unthawed peas for next layer. Spread mayonnaise evenly over top and sprinkle with sugar. Refrigerate overnight. The next day, layer remaining ingredients over mayonnaise.
Lightly salt and pepper chicken. Dip chicken in egg batter. Roll heavily in Italian bread crumbs. Brown in butter on low. Cover and fry until tender. Dip heated spaghetti sauce over chicken while still in frypan (about 1 to 2 tablespoons). Melt a couple thick slices of Mozzarella cheese on top of sauced chicken. Serve in a casserole dish layered: 1) spaghetti, pressed in dish, 2) sauce heated on top and 3) next, arrange chicken closely. Serve like a casserole with spatula. Great with marinated vegetables in Ranch dressing and bread sticks.
Leaving the root end intact, peel the outer skin of the onions. Cut a small slice off the top. Starting at the top of the onions and on one side, make a cut downward toward the root end, stopping 1/2-inch in from the bottom. Make additional cuts 1/8-inch from first until there are cuts completely across top of onions. Turn the onions a quarter turn so the slices are horizontal to you. Repeat cuts 1/8-inch apart from each other until there is a checkerboard pattern across entire top of onions.
Mix in larger bowl oats, brown sugar, peanut butter, powdered sugar and butter. Not too wet and not too dry (then mix honey if you want). Now take and roll into little balls. After you are done, roll into powdered sugar. Refrigerate and they are so good.
Bake cake according to directions. Pour milk over hot cake. Spread ice cream topping over cake. Spread Cool Whip on cake. Sprinkle candy bars over cake.
Cut chocolate in thin threads and put in 1 1/2 cups water. Boil on medium-high for four minutes. Add sugar, Karo syrup and vanilla. Stir and boil for four more minutes. Add butter. Whip to make thick. Store in refrigerator. Heat to serve.
Cream together shortening and sugar. Beat in eggs, applesauce and 2/3 cup sugar. Then sift together dry ingredients and add to applesauce mixture. You may add 2/3 cup chopped nuts and raisins if you like. Pour into well-greased wide mouth pint canning jars, filling only 1/2 full. Bake at 325° for 45 minutes. Remove jars one at a time. Wipe sealing edge clean. Put on lid (that's been in boiling water) and tightened with ring. Screw tight. As cake cools, jars will seal. Store as you would regular canned goods. Make a nice gift to keep on hand anytime.
Melt chocolate with shortening in a small bowl over simmering water; remove from heat, but keep over water. Drop pretzels, one at a time, into chocolate. Lift pretzels out with a fork, lightly tapping fork against side of bowl to let excess chocolate drip into bowl. Place pretzels on wire rack over wax paper. Allow to dry before removing from rack. Store in a cool place.
Parboil chicken. (May use just white meat.) Cool and cut into chunks (quarter size). Fry in 2 to 3 tablespoons oil until tender, stirring often, 5 to 10 minutes. Add celery first and cook for awhile and add other ingredients. I make my chicken broth with boiling water and chicken crystals, then add teriyaki sauce and thicken. Add to vegetables and stir often. Vegetables should be crunchy. Fresh vegetables can be used instead of frozen and canned. Makes enough to fill a 12 x 2 x 2-inch electric frypan.
Crumble hamburger meat in skillet and fry. Cube potatoes and add to hamburger. Add enough water to cook potatoes. When potatoes are almost tender, add pork and beans, chili powder and other seasonings to taste. Cook until potatoes are done and juice has cooked down and slightly thickened. Serve with crackers.
Slice carrots diagonally. Cook 3/4 of the way in 1 cup water with bouillon cubes. Slice onions thickly. Cook in butter until translucent. Add flour and stir quickly. Add to carrots and place all in a buttered casserole. Bake at 350° for about 30 minutes.
Mix dry ingredients together. Add oil, buttermilk and eggs. Mix. Let stand 2 hours in refrigerator before using. Keeps in refrigerator 6 weeks or more.
Saut zucchini and onions in margarine for 10 minutes.	Add tomatoes. Cook on low heat for 5 minutes.	Sprinkle with Romano cheese. Serves 4.
Dissolve Jell-O in boiling water. Add all other ingredients. Chill in refrigerator until set.
Boil; cook on low for 15 minutes. Stir until thick for 1 1/2 hours.
Bring sugar and water to a soft-ball stage. Pour over the marshmallow cream in a large mixing bowl. Add nuts and vanilla. Mix well and pour in a buttered dish. Cool. Cut and enjoy.
Cream butter and sugars until light and fluffy. Blend in eggs and vanilla. Combine flour, cream of tartar, soda and salt. Add to creamed mixture. Mix well. Stir in oatmeal, nuts, and raisings. Shape dough into 2 1/2 inch diameter roll. Place in freezer for 2 hours. Cut dough into 1/4 inch slices, place on ungreased cookie sheets 2 inches apart. Bake in a preheated 350° oven 12 to 15 minutes until lightly browned.
Mix pineapple (using all the juice), Cool Whip, marshmallows and pecans in large bowl. Add (dry) pudding and blend thoroughly. Chill and serve.
In 4-quart casserole, combine beef, 1 1/2 cups water, soup mix, carrots, potatoes and bay leaf. Cover with lid. Cook at High 7 to 8 minutes and at Medium-low 55 to 60 minutes, or until tender. Stir occasionally. Add peas and flour, blended with remaining 1/2 cup water. Cook at High 5 to 7 minutes, or until stew is thickened; stir occasionally.
Sift flour and salt. Stir in oil and water. Roll 1/2 dough at a time between 2 pieces of waxed paper; dampen bottom piece of paper slightly. Peel off top paper, flip into pie plate. Yield: Pastry for one 2-crust pie.
Beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping with electric mixer on low speed. Spread evenly over bottom of crust. May top with fresh fruit or whipped topping. Chill 30 minutes.
Combine all ingredients. Pour into greased, hot black iron frying pan. Bake at 450° for 25 to 30 minutes or until golden brown.
Mix all together. Store in a container. Use 3 teaspoonfuls in a cup of hot water.
Cream the butter and sugars together. Beat in egg. Add zucchini. Add dry ingredients. Stir in raisins and chopped nuts. Bake at 325° for 15 minutes.
Combine 7-Up and 2 cups marshmallows in heavy saucepan. Heat over medium-low heat until melted. Pour in lime jello; stir until dissolved. Have cream cheese at room temperature. Cut cheese up and put into hot mixture. Heat until smooth. Remove from heat and pour over pineapple and chopped nuts. Chill until partly set and thick. Fold in whipped cream; return to fridge and chill thoroughly. Can be made a day ahead of time.
Dissolve yeast in water. Add to sifted flour gradually with other ingredients. Place in greased bowl to rise 1 to 2 hours. Make into rolls. Place on greased baking sheet. Let rise until doubled. Bake at 375° for 12 minutes. Butter and sprinkle with cinnamon.
Brown meat in Dutch oven. Add garlic and onion while browning, stirring occasionally. When brown, drain fat. Add remaining ingredients to Dutch oven. Heat to boiling. Reduce heat; simmer, uncovered, one hour, stirring occasionally. Serve hot. Yield: 4 (1 1/2 cup) servings.
Mix rice, potato soup, and 1 cup milk. Put in a 9 x 13 pan, add broccoli. Put chicken on top of rice and broccoli. Mix 1 can of cream of chicken soup with 3/4 can of milk. Pour over chicken. Bake covered at 300° for 2 hours.
In a small bowl, dissolve yeast in warm water and add a pinch of sugar. Do not stir. Let stand 10 minutes.
Brown chops on both sides. Place in shallow baking dish. Lightly mix bread crumbs, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup with the 1/3 cup water and pour over chops and stuffing. Bake in a 350° oven, covered, for 1 hour or until chops are tender.
Cook sweet potatoes until tender, but not soft. Peel and slice the long way. Arrange in buttered baking dish and cover with maple syrup and dot with butter; add a little water and bake until potatoes are glazed.
Saute zucchini with onion and margarine in skillet for 10 minutes. Add pepper; mix well. Mix eggs and cheese in bowl. Stir in zucchini mixture. Line 10-inch pie plate or casserole dish with crescent roll dough, pressing edges to seal. Spread with mustard. Spoon zucchini mixture into crust. Bake at 375° for 18 to 20 minutes or until knife inserted in center comes out clean. Yields 8 servings.
Cut up chicken. Pepper to taste; no salt. Spread rice evenly in bottom of well-greased baking dish. Sprinkle with 1/2 of onion soup mix. Place chicken on rice. Sprinkle with remaining soup. Mix soup and water; blend well. Pour over chicken; dot with butter. Cover and bake at 325° for 2 hours or until chicken is done. If it gets too dry, add more water. Yields 8 to 10 servings.
Combine first 8 ingredients in a bowl and mix thoroughly. Cover and refrigerate until needed.
Let tomatoes get hot, then drop cut okra in. Add oleo, onion, salt and pepper with a pinch of sugar. Cook until done.
Combine gelatin, water, sugar and salt. Let mixture stand until cool and begins to congeal. Add gelatin mixture to whipped topping. Add remaining ingredients. Chill until firm.
Pour margarine over combine popped corn, cereal and peanuts; toss until well coated. Sprinkle with cheese; toss lightly. Place in 15 x 10 x 1 inch jelly roll pan. Bake at 250° for 1 hour, stirring occasionally. Makes 2 1/2 quarts.
Mix marshmallows into sour cream. Drain fruit and add into marshmallow mixture; blend well. Fold in coconut and nuts. Refrigerate at least 4 hours. A bowl or a mold serve just as well. If a mold is used, loosen the mold by letting set in a pan of warm water. Serve on a bed of lettuce.
Melt butter in large pan. Stir in onion and cabbage and heat 2 minutes. Add water; cover and simmer 10 minutes. Stir in vegetables, tomatoes and seasonings. Simmer 10 minutes.
Blend and boil sugar, oleo, cocoa and milk. Take pan off of stove and blend in peanut butter. After mixed well, add the oatmeal. Mix and drop by teaspoon onto wax paper. Cool and store in airtight container.
Mix together mayonnaise, milk and salt. Add to other ingredients and cover with almonds. Bake at 350° for 40 minutes, uncovered.
Thaw corn. Melt butter. Beat eggs and add sugar, salt, flour and milk. Pour into butter. Add corn and pour into baking dish. Place baking dish in larger baking dish with water in it. Bake at 350° for 45 minutes to 1 hour, or until firm and golden.
Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool. Cut into squares. Makes 2 pounds.
Thin condensed soups with the chicken broth. Add paprika, heavy cream, salt and pepper to taste. Cook 5 to 10 minutes. Let simmer for 2 more minutes. Turn off heat and add 1 to 2 tablespoons sherry. Serve hot or cold. Serves 4 to 6 people.
Combine juices, water and brown sugar in bottom of electric percolator. Put cloves, cinnamon and salt in perk basket. Perk for several minutes or until punch is piping hot.
Preheat oven to 350°. Grease 10-inch pie pan.
Make white sauce. When boiling, add the stock, then 1/4 cup cut-up lobster meat. Simmer mixture 3 minutes.
Brown hamburger and onion. Drain, if necessary. To make grease pie plate and press 1 package of crescent rolls. Put a layer of crushed taco or corn chips on crust. Layer alternately with meat mixture, cheddar cheese, mozzarella cheese, sour cream and olives, if desired. Top with small amount of crushed chips. Bake at 350° for 25 to 30 minutes.
Brown sausage; drain fat. Add onions and cook a minute. In dripper pan, place bread on bottom. Put meat and onion on top of bread. Cover with cheese. Beat eggs in separate bowl, along with mustard, salt, pepper and milk. Pour over cheese. Put in refrigerator overnight. Just before baking, add milk to soup and pour over top. Bake uncovered at 325° for 1 hour.
Alternate layers of cabbage and onion. Sprinkle sugar over the top of mixture immediately. Mix remaining ingredients. Boil 1 minute. Pour over cabbage mixture immediately. Stir to blend. Cover and refrigerate for at least four hours before serving. Will keep in refrigerator for several days.
Stir the molasses, sugar and shortening together; add the water, then the flour, salt, soda and spices sifted together, and beat hard. Bake in two well-greased pans in a moderate oven about half an hour.