HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat in blender squash, soda, sugar and shortening thoroughly; add egg and beat well. Sift flour and spices and add to mixture. Add nuts and raisins; mix well. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix all ingredients together. Put into well-greased baking dish or pan. Bake at 350° until brown, about 45 to 60 minutes. Remove from oven. Put marshmallows over the top. Return to oven just until marshmallows are melted and lightly brown.
Place potatoes in boiling water. Add salt and cook until done, but not mushy. Mix in all other ingredients.
Cream oleo and sugar. Add beaten eggs, mashed bananas and milk. Mix well. Add dry ingredients. Mix well. Bake at 350° for 45 minutes or until done. Makes 2 pound loaf.
Mix corn and beaten eggs; sift and add dry ingredients. Beat until smooth. Drop by tablespoon in shortening. Brown; turn to brown both sides. If cream-style corn is used, a little more flour may be needed. I chill the batter before frying.
Shred cheese. Place the minced onion in mayonnaise while preparing all other ingredients. Mix all ingredients, except for crackers. Place crushed crackers on wax paper. Shape cheese mixture in a ball and roll in crackers. Serve with crackers.
Melt the chocolate chips, margarine and peanut butter in a 2-quart pan. Pour cereal in a large bowl. Pour melted mixture over cereal to completely coat cereal.
Place cooked chicken (cut in small pieces) in 13 x 9-inch baking dish. Mix together soup and sour cream and spread evenly over chicken. Top with buttered bread crumbs and sprinkle with poppy seeds. Bake at 350° for 30 minutes.
Cook chopped onion in margarine until transparent. Add ingredients. Cover and cook 20 minutes. Prick frankfurters. Add to sauce. Simmer 15 minutes. Frankfurters may be cut diagonally into thirds.
Cook squash; mash with butter, salt and pepper. Add to egg; mix well. Pour into casserole. Combine remaining ingredients and sprinkle over squash. Bake at 350° for 30 minutes.
Grind zucchini and squeeze water out. Measure to make 12 cups. Mix zucchini with onions and salt. Allow to stand overnight. Rinse with cold water and drain. Squeeze out excess water with hands.
Break eggs into large bowl. Beat with rotary beater until eggs look smooth and thick. Add sugar and salt to eggs in bowl. Beat with rotary beater until sugar and salt are dissolved. Carefully beat milk and vanilla with rotary beater. Add nutmeg. Serve in pitcher with glasses.
Cut up stew beef. Boil on low heat until done (tender). Cut potatoes in small pieces. Boil until done. Drain potatoes, leaving some water in pot. Add tomato soup, stewed tomatoes, creamed corn and jalapeno pepper. Drain stew meat. Add to pot. Mix. Simmer 45 minutes to 1 hour.
Simmer for 10 to 15 minutes; cool. Store in refrigerator for future need.
Basting Sauce: Combine 1/2 cup ketchup, 1/4 cup water, brown sugar and Worcestershire sauce. Stir to blend well.
Brown sausage and drain well. Put into 9 x 13-inch pan. Beat eggs, milk and cheese. Pour 1/2 of mixture over sausage. Spread with croutons. Pour remainder of egg mixture over croutons. Bake at 350° for 55 to 60 minutes (until knife inserted in center comes out clean. Can be cut in half for smaller group.). Can be made evening before and covered with foil. (Do not bake.) Refrigerate and it is ready to pop in the oven an hour before you plan to eat.
Line bottom of a 9 x 3-inch loaf pan. Butter the paper (wax). In a small bowl, stir together flour, baking powder, salt and cinnamon. In a large bowl, cream the butter, sugar and orange rind. Beat in the egg until blended. Stir in the flour mixture in 3 additions, alternating with orange juice, only until dry ingredients are moistened. Fold in whole cranberries and nuts. Pour into prepared pan. Bake in a 350° oven about 55 minutes. Turn out on wire rack. Cool. Wrap and store for 2 days.
Heat oil in wok or nonstick pan. Add garlic and onion and saute over low heat until onion is translucent. Add wine, stock and broccoli (you can use leftover, lightly steamed broccoli). Cover and cook until broccoli turns bright green. Toss in the pasta; cook until it is heated through and broccoli is tender. Season. Sprinkle cheese. Serves one.
Boil potatoes until well done (or may use canned). Peel and mash thoroughly. Add sugar and melted margarine. Add well-beaten eggs and milk and mix well. If a little too stiff, add more milk. Add seasonings and put in a well-greased baking dish and bake slowly until done, about 30 minutes. Before serving, place marshmallows on top and heat until brown.
Preheat oven to 400°. Heat 2 tablespoons oil in skillet and saute garlic. Cook briefly and add tomatoes. Cook 1 minute and add wine, salt, pepper and oregano. Cook over moderate heat for 10 minutes. Set aside. Heat remaining 3 tablespoons oil and saute shrimp about 1 minute. Spoon shrimp and pan juices into baking dish. Cover with Feta cheese and spoon tomato sauce on top. Bake 10 minutes. Cook pasta, drain and serve with shrimp mixture spooned on top.
Mix the dressing according to directions on package. Mix all ingredients together and keep in the refrigerator overnight.
Combine spaghetti, eggs and Parmesan cheese. Put half in baking dish. Sprinkle on half of the Mozzarella cheese. Repeat. Bake at 350° for 20 minutes. Cut into squares and top with your favorite sauce.
Stew fruit, sugar and a little bit of water for a few minutes. Line a greased 1 1\2 pint basin with bread. Pour in fruit and cover with more bread. Cover with weighted plate to compress. Leave until next day. Turn out and serve with cream.
Dissolve yeast in warm water. Stir in remaining ingredients. Shape in rolls of your choice and bake in a 400° oven until golden brown. Brush top with melted butter. This dough keeps well in the refrigerator.
In a double boiler, melt cheese and butter. When soft, add egg yolks, flour and milk. Cook until thick. Store in a covered jar in the fridge.
Beat eggs, margarine and sugar together. Add remaining ingredients. Mix well and pour into pie shell and bake at 300° for 40 to 50 minutes. Better the next day.
Mix together and roll into round balls. Chill for 6 minutes. Eat cold.
Slice cucumbers and onions. Cover with cold water and salt. Soak for 3 to 4 hours or overnight. Drain water from cucumbers and onions. Combine sour cream and chives and mix well with cucumbers and sour cream. Keep refrigerated.
Mix together first 3 ingredients. Sift together next 3 ingredients and add to sugar mixture. Fold in carrots. Grease and flour pans and bake at 350° for about 25 minutes.
Dissolve citrus acid in one gallon hot water. Add pineapple juice, orange juice and sugar. Pour in ginger ale. Mix and serve. Makes 100 punch cups.
Put pie filling in an 8 x 8-inch pan. Top with dry cake mix; pour melted butter over top. Cook over open fire for 40 minutes or bake in a 325° oven for 25 minutes. Serves 4.
Soak beans in 10 cups water overnight. Bring to boil in same water. Add salt and peppercorns, cover and simmer 1 hour. Saute celery, onion and garlic in olive oil until lightly browned. Add to beans with tomatoes and parsley. Bring to boil, reduce heat, cover and simmer 1 hour. Add cabbage, zucchini and macaroni and simmer uncovered for 15 minutes. Serve with grated Parmesan cheese.
Melt cheese in milk to sauce consistency. In greased casserole, layer the broccoli, cheese sauce and cracker crumbs. Pour margarine over all. Bake 30 minutes in 350° oven.
In a large saucepan, bring sugars, syrup and margarine to a boil. Add the peanut butter and bring back to a boil. Add the Special K cereal. Remove from heat and mix thoroughly. Drop by teaspoonfuls on waxed paper. Shape and eat. Makes 53 to 55 cookies (more if smaller).
Crumble bread and add to meat. Add onion, egg and salt. Form balls and roll in flour. Brown in margarine in skillet. After all the meatballs are browned, add the gravy and French onion soup. Cover with lid and simmer for 1 hour. Good with noodles or rice.
Mix all ingredients together; stir thoroughly. Pour into loaf pan. Bake at 350° for 3/4 to 1 hour until golden brown.
Layer 2 cream cheese (softened) on bottom of casserole. Top with Hormel chili. Cover with shredded Cheddar. Put in oven to heat and melt cheese.
Take the sausage and parboil for 10 minutes; drain and cut in half. Mix potatoes, onions and sausage. Alternately layer potato mixture with soup in the crock-pot. Cook 6 to 7 hours on low or 2 to 3 hours on high and turn to low for 1 hour.
Mix all ingredients together in a large bowl with your hands. Shape mixture into balls about 2 inches around (will make about 2 dozen). Heat a large skillet with 1 inch of cooking oil to about 325° and gently place meatballs in. Cook for about 15 to 20 minutes, turning consistently to cook evenly. When done cooking, place them on a plate lined with paper towels to soak excess oil before placing in sauce. Serve with spaghetti and garlic bread. For leftover meatballs and sauce, melt some Mozzarella on a sub roll and stuff with reheated meatballs. Top with Parmesan.
Boil carrots until tender; rinse in cold water. Drain. Alternate layers of carrots, bell pepper and onion. Make marinade of remaining ingredients. Heat until well blended. Pour mixture over vegetables and refrigerate at least overnight.
Mix first six items well. Add Pet Whip; mix well. Freeze 1 to 8 hours. Keep frozen. Can also be used as a dessert.
Cook until thick. Let cool, then add 1 pint sliced strawberries, slightly sweetened. Pour in a cooled pie crust. Keep in refrigerator. Top with Cool Whip.
Cook spinach according to package instructions. Mix all other ingredients. Make golf ball size and bake at 325° for 20 minutes.
Saute pecans in oleo until golden brown. Cool. Beat eggs until fluffy, gradually adding sugar, beating until thick. Add pudding mix and Eagle Brand milk. Mix well. Add milk and pecans. Finish filling freezer with milk. Makes 1 gallon.
Mix all ingredients together. Shape into small loaves. Roll in graham crackers. Wrap in foil and place in fridge for 1 hour.
Cook milk. Mix sugar, salt, eggs and oleo. Add milk; stir. Add yeast mixture. Mix well and then add flour, 2 cups at a time. Knead for 5 to 8 minutes. Let rise until double in size. Punch down and then make into rolls. Put in well-greased pan. Let rise again. Bake at 350° to 375° for 15 minutes. Brush tops with oleo. Recipe good for cinnamon rolls.
Grease an 8-inch square pan. Core, peel and slice the apples into thin chunks into the pan. Mix together in a separate bowl the flour, oatmeal, brown sugar and cinnamon. Pour this evenly over the apple mixture. Cut the butter into pieces over the pan. Bake in a 350° oven for 35 to 40 minutes. This is especially tasty if it is served warm with whipped cream or ice cream.
Bake in casserole dish for 1 1/2 hours at 350°.
In bowl, stir together first 5 ingredients. Reserve 1/2 cup of soup mixture and set aside. Stir the uncooked rice into remaining soup mixture. Turn rice mixture into a 13 x 9 x 2-inch baking dish sprayed with vegetable cooking oil spray. Arrange chicken breasts on top of rice mixture. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil. Bake at 375° until rice is tender, approximately 1 hour.
Cream eggs, pumpkin, and sugar. Add flour, cinnamon, nutmeg, salt and soda. Let set for about 5 minutes. Pour into greased jelly roll pan. Bake at 375° for 15 minutes. Mix cream cheese, butter, vanilla and powdered sugar thoroughly. Spread in cooled pumpkin roll. Roll it up and serve.
Mix and refrigerate. Take out 1 cup of mix and add 1/3 cup buttermilk to make 5 to 8 biscuits.
In skillet, saute onion and bacon pieces. Mix beans and corn in a baking dish. Place onion and bacon pieces on top of the beans and corn. Bake at 350° for 30 to 45 minutes.
Combine 1 1/4 cups milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°.
Mix ingredients together. (Keep juice from shrimp separate; add if needed, for taste or to thin.) Chill. Serve.
Beat liquids together. Add sifted dry ingredients, squash and nuts. Mix well. Pour into two greased and floured bread pans. Bake at 350° for about 1 hour or until done.
Prepare orange cake mix to package directions. Bake in round pans. Mix together whipped topping, sour cream and powdered sugar. Ice cake with whipped topping mixture. Refrigerate overnight.
Mix all ingredients. Pour into greased 9 x 13-inch pan and bake 40 to 45 minutes at 350°.
Brown venison and put in 18-quart roaster. Add other ingredients and mix well. Simmer for 4 to 6 hours.
Place flour in bowl and make a "well" in the center. Place egg yolks, egg and salt in the well. Mix well. Add water, a little at a time, until a ball forms and dough "cleans" the bowl.
Beat egg, oil and applesauce. Add rest of ingredients and beat. Divide into 12 greased muffin pans. Bake 20 to 25 minutes at 375°.
Combine all ingredients. Pour over peeled and deveined shrimp. Refrigerate 2 hours before grilling or stir-frying.
Heat a small amount of oil in skillet. Fry chicken until brown; drain. Put chicken in a 13 x 9 x 2-inch baking dish. In a saucepan, saute onion in oleo until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° for 1 hour or until chicken is soft, basting occasionally.
Mix all ingredients together. Place in greased 9 x 12 pan. Top with 1/4 cup melted butter and corn flakes. Bake for 45 to 60 minutes at 350°.
Heat oven to 375°. Cut margarine into flour, sugar, baking soda, baking powder and salt until mixture resembles fine crumbs. Stir in raisins and enough buttermilk to make a soft dough. Turn onto a lightly floured surface. Knead until smooth, 1 to 2 minutes. Shape into a round loaf, about 6 1/2 inches in diameter. Place on a greased baking sheet. Cut an "X" about 1/4 inch through the center of loaf with a floured knife. Bake until golden brown, 35 to 45 minutes. Brush with margarine. Delicious warm or cool to slice more easily.
Drain pineapple, reserving juice. Pour pineapple juice over banana slices in small bowl; set aside. Spread mixture of melted margarine and graham cracker crumbs in a 9 x 13-inch baking dish. Cream confectioners sugar, softened margarine and eggs in mixer bowl for 15 minutes or until light and fluffy. Spread into prepared dish. Layer banana slices, pineapple and whipped topping over creamed mixture. Sprinkle with pecans and cherries. Chill until serving time. Yield: 15 servings.
Mix meat, salt, onions, crumbs and pepper together well. Combine eggs and milk and add to mixture. Then add tomato sauce and blend thoroughly. Shape into loaves and place in shallow pan for baking. Can be baked in shallow pans and cut in squares for serving. Bake at 325° for 1 1/2 hours.
Brown 3/4 cup sugar in iron skillet, add margarine and then 1 cup sugar, mix well and add milk. Bring to a boil and add remaining sugar. Let boil until soft ball forms in water. Remove from heat and beat with mixer for a few minutes, beating in powdered sugar, shortening and vanilla. Beat until spreading consistency. When cake is cool, spread onto layers. This will cover a 3 layer cake.
Wash and scrub cucumbers. Slice enough to make 2 gallons of cucumbers. Put in crock jar. Cover with brine (dissolve salt in 1 gallon water). I put salt in a little hot water and dissolve and finish with cold water until it makes 1 gallon. Pour over cucumbers and let stand for 7 days. If scum forms while in brine, remove with spoon. On eighth day, remove cucumbers from brine and cover cucumbers with 1 gallon of boiling water to which alum has been added. Drain and repeat this alum solution for 3 more days (4 days in all). On twelfth day, drain off the alum water and prepare 6 cups sugar and vinegar. Heat and pour over cucumbers. On the thirteenth day, drain and save the liquid. To this liquid add 2 cups sugar. Heat and pour over the cucumbers. On the fourteenth day, drain and save the liquid and add 1 cup sugar and pickling spice. Simmer until spices are as strong as you desire. Add celery seed. While vinegar and sugar mixture are simmering, pack cucumbers in sterilized jars. Remove bag of pickling spice. Pour vinegar mixture over cucumbers and seal. Makes 12 pints.
Place first 4 ingredients into pan and cook until thickened. Stir in 1 teaspoon vanilla and 1/4 teaspoon soda. Pour into baked pie shell. Add meringue.
Add salt to flour in a large bowl. Thoroughly cut in Crisco and margarine. Beat egg in a measuring cup; add vinegar, then enough milk to make one cup and stir. Add this to flour mixture and combine well. Divide into fourths. Roll each fourth to make one 9 inch pie shell. You can wrap each fourth in plastic wrap and freeze for later use. Just thaw in refrigerator before rolling.
Cream sugar and shortening. Add molasses and egg. Sift together dry ingredients. Add to creamed mixture. Roll into small balls and roll in sugar. Bake on greased pan at 350° for 10 minutes.
Combine first four ingredients. Beat 2 minutes. Then add flour, soda, salt and cinnamon and fold in. Add zucchini or carrots and nuts. Bake 60 minutes in greased pan.
Heat oven to 350°. Make slits in meat with tip of sharp knife. Insert slivers of garlic. Rub surface with salt and pepper. Place meat, fat side up, on rack in open shallow roasting pan. Brush with melted butter. Squeeze lemon juice over meat. Insert meat thermometer so tip is in thickest part of meat and does not touch bone or rest in fat. Roast uncovered until thermometer registers 175°, about 3 hours. Allow meat to stand 15 to 20 minutes before carving. Line platter with grape leaves; arrange lamb and peppers on grape leaves.
Mix sugar, syrup, water and peanuts in a saucepan. Boil at high heat until peanuts pop well. Stir constantly. Should be thick. Remove from heat. Add butter and stir. Add soda and stir. Pour onto butter cookie sheet. Can break apart when cool.
Mix all ingredients together. Roll into small balls. Roll in confectioners sugar. Refrigerate before serving.
Place onions, potatoes, sausage and corn in casserole. Pour over tomatoes and seasonings. Cover; bake in moderate oven for 30 minutes at 350°. Remove cover; bake until meat is done and top is nicely browned.
Mix all ingredients except pecans. Chill in freezer approximately 30 minutes. Form into roll or ball. Roll in crushed pecans. Good with chips or crackers.
Arrange oranges alternately with sweet potatoes. Place in shallow pan. Mix all ingredients, mixing well. Top with coconut and cherries. Bake at 350° for 30 minutes.
Mix 1 cup sugar, cornstarch and water in saucepan. Boil until thick and clear. Add peach gelatin. Let cool. Mix cream cheese and 1/2 cup sugar. Cream and spread in the bottom of the pie shell. Combine the gelatin mixture and sliced peaches. Place on top of cream cheese layer. Cover with Cool Whip and refrigerate for a few hours before serving. This is good using fresh strawberries and strawberry gelatin.
Preheat oven to 350°. Grease and flour 5 x 9-inch loaf pan. Beat eggs and combine all ingredients. Bake until top is brown and splits (1 hour to 1 hour and 20 minutes).
Mix together all but fruit in baking dish. Add fruit and bake at 350° for 1 hour. Any fruit may be used.
Heat thoroughly all ingredients except cheese and tortillas. Cut 12 tortillas into strips and line pan. Pour half of chicken mixture over top. Then layer with grated cheese. Then alternate the layers again. Bake at 300° for 30 minutes.
Blend bananas in bowl or blender. Combine bananas with sugar, water and juices. Mix well. Pour mixture into 3 one-half gallon containers. Freeze. Let thaw 1-2 hours before serving. To serve, add 2 quarts ginger ale to one-half gallon container. Yield 24 servings.
Heat stock to boiling. Add vegetables and rice to stock and cook slowly. Add turkey. Simmer for 10 minutes longer. Remove from heat; add chopped parsley before serving. Makes 5 servings.
Lightly coat a non-stick skillet with cooking spray. Combine hash browns, zucchini, carrots, onion, and seasoning. Mix well. Pour into skillet and spread evenly. Spray the top with the butter-type spray. For this, I use the "I Can't Believe It's Not Butter" spray. To spray the skillet, a regular cooking spray can be used. Cook slowly over low heat, stirring occasionally, until vegetables are tender. Makes about 6 servings with less than 1 gram of fat per serving.
Mix all ingredients together and pour into a 9-inch x 13-inch baking dish. Bake 45 to 60 minutes at 350°.
Heat together salad oil, Worcestershire sauce, garlic powder and seasoning salt. Pour over cereal mix. Put in large roaster and bake at 250° for 2 hours. Stir occasionally.
Combine sugar, salt, vinegar and salad oil. Pour over vegetable mixture. Mix well and chill.
Beat together cake mix, water and eggs. Add red food coloring, cocoa, oil and vanilla. Beat well, then add 1 teaspoon of baking soda to 1 1/2 teaspoons vinegar. Fold into cake batter after it stops foaming. Put in greased and floured 9 x 12-inch cake pan. Bake at 350° for 30 minutes or until done.
Blend Crisco and brown sugar. Add water, vanilla and eggs. Blend cocoa and flour together and add to mixture. Add chocolate chips and nuts. Spoon mixture onto greased cookie sheet (a 1/2 ounce scoop of mixture makes a good size cookie). Bake at 350° for 8 to 10 minutes. Makes about 3 dozen cookies.
Mash wafers; add all ingredients. Chill 1 hour. Roll into balls, then roll in sugar.
Blend cheese and sugar, add eggs and vanilla. Use mixer. Put paper cups in a tassie pan. Cover bottom of cup with crushed wafers (approximately 1/2 teaspoon). Add cheese cake mixture. Bake for 15 minutes at 350°. Centers will fall when taken out. When cool, top with cherry pie filling. Makes about 48 cheese cakes.
Mix all ingredients together, except cheese. Pour half into hot greased 9 x 12 x 2-inch pan and sprinkle with half of cheese. Add remaining mixture and top with remaining cheese. Bake 25 minutes in 450° oven. Yields 10 to 12 servings.
Into a chilled, tall 10-ounce glass, pour the chilled root beer. Top with a generous scoop of slightly softened vanilla ice cream. Serve Black Cow immediately with long straw and iced-tea spoon.
Cream margarine, Crisco, sugar and salt. Add eggs, one at a time; cream well. Add flour alternating with milk and water and ending with flour. Fold in flavorings by hand.
Mix eggs, salt, peanut butter, sugar and vanilla in order listed. From dough in egg shapes. Melt chocolate bar and chocolate chips in double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.
In large skillet, fry bacon until crisp. Remove; add onions to drippings and saute until golden brown. Add cubed potatoes and stir over low heat until brown (about 15 minutes). Cook kielbasa in salted water 15 minutes. Drain and slice 1/2-inch thick. Add kielbasa to potatoes. Add red peppers and cook 10 minutes. Season with salt and pepper. Pile on a platter. Sprinkle with bacon and serve with dark bread and beer.
Mix marshmallows and pineapple; allow to stand overnight. Add remaining ingredients and freeze.
Cook onions and celery in margarine until softened. Blend in flour, salt and curry powder. Gradually stir in milk and chicken broth. Cook until thickened, stirring constantly; add chicken and apples. Cover and cook gently for 5 minutes. Serve over rice.
Mix together the Bisquick, sugar, corn meal, baking powder and baking soda. Add eggs, milk and margarine and beat. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Boil and debone chicken. Mix both soups and sour cream. Cover bottom of dish with 1 roll of cracker crumbs. Place 1/2 stick of margarine on crumbs. Lay chicken on margarine and pour mixture of soup, broth and sour cream on chicken. Put 1 roll of cracker crumbs next and 1/2 stick of margarine on top. Bake 25 minutes at 350°. Cover with foil. Remove foil to brown.
Mix the mayonnaise and sugar. Layer all of the ingredients in an 11 x 13-inch pan. Sprinkle the top layer with the Parmesan cheese. Refrigerate for 24 hours before serving.