HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make into cakes and warm in oven if you like. Or, mix well and place in ramekins or crab shells. Place on tray and put under broiler until brown. (The onion and bell pepper can be sauteed in butter if you like.)
Mix cream cheese and powdered sugar together; add peanut butter, milk and whipped topping. Pour into pie crust and freeze at least 4 hours. Remove from freezer at least 10 minutes before serving.
Fry the bacon in a skillet until it is brown; remove it and set aside. Drain off the excess fat, leaving enough to brown the meat in. Cook the beef until it is dark brown. Place the meat and bacon in a casserole. Add the next 3 ingredients and enough wine to cover. Bake, covered, at 300° for 1 1/2 hours. Brown the onions and mushrooms in a little bacon grease. Add them to the meat. Bake, covered, for 30 minutes longer. Add more wine if needed. Serve with rice.
Boil water and sugar. Cool and add next 3 ingredients. Mix well and freeze. Take out 3 hours before serving. Pour 2 large bottles of ginger ale or 7-Up over mixture.
Dissolve jello in boiling water. When cold, add remaining ingredients. Pour into 6-cup mold or in individual molds. Chill at least 2 hours before unmolding on lettuce. Serves 10.
Brown meat in skillet and drain. Stir in taco seasoning, water, corn, peppers and tomato sauce. Add a dash of cumin (optional). Mix all together. Pour in a 7 x 13-inch glass baking dish or 2-quart casserole dish.
Combine apple cider, papaya nectar and ice in punch bowl. Add papaya and orange slices.
Mix yolks, milk, butter and crackers. Cook in microwave for 8 to 10 minutes until liquid is gone. Add beaten egg whites to sugar and spread over the top. Brown in conventional oven at 350° for 15 minutes.
Preheat oven to 350°. Grease a Bundt or tube pan. Combine Bisquick, cheese, sugar, dill weed and dry mustard and set aside.
Brown chicken. Mix rest of ingredients and place in pan, greased. Place chicken on top. Bake at 375° for 1 1/2 hours.
Dissolve red hots in boiling water. Add Jello and dissolve. Add applesauce and put into refrigerator until firm.
Dissolve jello in 2 cups boiling water. Let cool. Add rest of ingredients. Use Cool Whip to layer: Cool Whip on top, mixture, Cool Whip, mixture on bottom.
Combine first 6 ingredients. When using the frozen vegetables, heat the mixture on the stove until the vegetables are about done (approximately 15 minutes). Spoon into prepared crust; crimp edges to seal. Slit top of crust and brush lightly with beaten egg. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Combine 3 cupfuls of flour, 1 teaspoonful of baking soda and 2 teaspoonfuls salt, with lard the size of an egg. Add to this enough buttermilk or clabber to make a soft dough. Mix thoroughly, then dump onto a well floured board; knead lightly with your fingers until the dough does not stick to your fingers. Use light pressure of hand or rolling pin to about 1/2-inch thick. Cut with cutter, or squeeze with hands into biscuits. Place in a well-greased pan, using melted lard. Take a tablespoon and spoon enough lard on each biscuit to cover them well. Bake in a hot oven (400°) until brown.
Wash rice carefully and place in a large saucepan with water and salt. Cover and cook over low heat until boiling point is reached. Cook 5 minutes longer. Drain and rinse with cold water. Drain once more.
Mix all ingredients except cheese. Put in a small casserole dish. Put grated cheese on top . Put in oven at 350° for 1 hour.
Layer fruits in 9 x 11-inch casserole dish. Mix 1 cup sugar and 1/2 cup flour and sprinkle over fruit. Sprinkle 1 cup grated Cheddar cheese over top. Finely crush 1 roll Ritz crackers. Sprinkle over cheese. Pour 1 stick melted butter over top. Bake at 350° for 30 minutes.
Brown meat and onion. Add drained corn, soups, sour cream, pimento, salt and pepper. Mix well. Add noodles. Pour into 2 1/2-quart casserole and bake at 350° for 30 minutes.
Brown the hamburger and onion. Add the brown sugar. Salt and pepper. Add the Worcestershire sauce and the catsup. Simmer (the longer, the better).
Melt 1 1/4 sticks of butter or margarine and mix with cracker crumbs. Spread and press in a 9 x 13 x 2-inch pan. Beat on high speed 1 3/4 sticks of butter or margarine, powdered sugar, vanilla and eggs until thick and creamy like pudding. Spread evenly on crumb crust. Slice bananas and lay on this mixture. Spread pie filling over bananas. Drain pineapple well and spread evenly over pie filling. Top with Cool Whip. Sprinkle nuts and chopped maraschino cherries on top. Chill several hours before serving.
Mix ingredients in order given. Pour into an unbaked 9-inch pie shell. Bake at 350° for 30 minutes.
Brown meat and chopped onion. Drain and then add next 4 ingredients and simmer 20 minutes. Heat each tortilla in small amount of oil. Sprinkle small amount of cheese on each and roll up and place in electric skillet. Pour meat mixture over these. Sprinkle with remaining cheese and heat on low. These enchiladas can also be put in a 12 x 14-inch pan and heated in oven. Good with pot of dry pinto beans.
Mix Devil ham and cream cheese. Add ketchup to desired thickness. This will thicken in refrigerator.
Sprinkle with cinnamon. Bake 30 minutes at 350°.
Break the eggs and put them into a mixing bowl. Add the milk, vanilla and salt. Use a fork to mix well. Put frying pan on stove over low heat. Put the butter into pan and spread it as it melts. Put a piece of bread into mixture and soak it. Then put it into the frying pan. Do this for all pieces of bread. Cook the pieces until they are brown on one side, then turn over and brown the other side. Eat right away! Can put cinnamon and sugar on it or maple syrup or jam. Yields 2 servings.
Put ingredients in blender. Blend on high until well mixed. Bake in a 9 x 13-inch pan at 350° until done. Ice while hot.
Fry ground beef and onions; drain. Add enchilada sauce and cream of chicken soup. Heat in casserole dish. Crumble chips and layer chips, meat and cheese. Make 2 layers and bake 20 minutes at 350°.
Mix in a large bowl buttermilk baking mix, onion powder and garlic powder. Stir in egg yolk and beer until blended. Beat egg white with mixer until stiff with rubber spatula. Fold into batter. Moisten fish with water and dip fish into batter. Deep fry in hot oil until lightly browned.
Make white sauce by melting shortening in saucepan. Add flour and milk, stirring all the time. Bring to a boil. When mixture is smooth, add peas and tuna. Serve over potatoes or rice.
Place chicken breasts in Dutch oven. Arrange onion slices over chicken. Combine all remaining ingredients and blend together. Pour over chicken. Bake at 350° for 45 minutes or until chicken is tender. Makes 6 servings.
Melt chips in large bowl. Stir in milk, pecans and marshmallows. Stir until well coated. Drop by teaspoon onto waxed paper until hard.
Open the clams; drain off and save the juice and remove the clams from the shells. Chop the clams or put them through a meat grinder. (See "How To Prepare Clams" under Broiled Stuffed Clams recipe.)
Cut bread in half on diagonal. Spread each half with peanut butter. Use small, thin pretzels as antlers, raisins for eyes and the red candy for Rudolph's nose.
Mix melted butter, eggs, and vanilla. Add white and brown sugar and mix well. Add flour. Add other ingredients and pour into a long pan. Bake for 45 minutes in a 350 degree oven.
Microwave chocolate and margarine in a microwave safe bowl on High for 2 minutes until margarine is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Do not overbake. Cool and serve, makes 24.
Cook broccoli according to directions and drain well. Combine all ingredients, except bread crumbs. Pour into greased casserole. Top with buttered bread crumbs and bake at 375° for 45 minutes or until bread crumbs are golden brown. Serves 8.
Mix together well. Store in covered container. Add 1/3 cup of mix to each cup of hot water.
Combine rhubarb, water and sugar. Cook until rhubarb is tender. Add to remaining ingredients.
Melt butter in saucepan; add hot sauce and vinegar. Simmer over low heat.
On waxed paper, mix flour, salt and pepper. Use to coat chicken. In 10-inch skillet, over medium-high heat, in 1 tablespoon butter, cook chicken breasts until browned and fork-tender, about 10 minutes. Remove chicken to platter.
Cover bottom of an 8 x	12 x 2-inch dish with lettuce. Add salt and pepper. Layer remaining	ingredients in order given. Cover and allow to	remain in refrigerator for about 8 hours.
Cream together sugars, shortening, eggs and vanilla. Beat well. Add flour, cream of tartar, soda and salt. Mix into stiff dough. Roll into small balls; put on greased sheet and flatten with fork. Bake at 350° for 10 minutes.
Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes. Add flour and yeast. Add remaining flour, nuts, fruit and eggs. Dough will be stiff. Knead on floured board until the dough is smooth and elastic and the raisins are well distributed. Coat each coffee can with oil. Divide the dough into two equal pieces and place into the cans. Cover the cans with plastic tops. Let rise in warm place (85°) until the dough is 1 inch from the top of the cans. Remove tops. Bake at 375° for 35 minutes or until the top is golden brown and/or sounds hollow when tapped.
Dissolve gelatin in boiling water. Add grated lemon rind and 1/4 cup of the sugar. Stir well. Cool until the mixture is the consistency of unbeaten egg whites (about 20 minutes.) Place nonfat dry milk and ice water in a mixing bowl. With an electric mixer, beat on high speed 3 to 4 minutes until soft peaks form. Add lemon juice and continue beating. Add the remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form. Fold into gelatin mixture and combine thoroughly. Pour into cooled crust. Chill until firm (about 3 hours).
Mix together all ingredients. Shape into 1 to 1 1/2 inch balls. Roll in powdered sugar, pecans or dry cocoa. Store in tightly covered container.
Grease pie plate. Sprinkle zucchini, tomatoes, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Use 400° oven.
Combine all ingredients except paraffin wax and chocolate. Roll into egg shape, then place on buttered cookie sheet. Place in refrigerator overnight. When ready to coat, melt 1/3 of a block of paraffin to a pound of chocolate. Roll eggs in chocolate. Remove. Place on cool rack to dry.
Cook black-eyed peas as directed on package. Heat oil in wok or large skillet until hot. Stir-fry carrots and onion for 1 minute. Add mushrooms, garlic, thyme and red pepper; stir-fry vegetables about 2 minutes. Add shrimp; stir-fry until shrimp are pink about 2 minutes. Add rice, black-eyed peas and combine with shrimp mixture. Season with salt and pepper. Serve with green onions. Yields 6 servings.
Mix sugar and butter until creamy, then add flour. Roll to 3/4 inch thickness, then cut into shape and place 1/2 blanched almond on top. Bake for 15-20 mins in 300° oven.
In saucepan, combine sugar, cornstarch and salt. Gradually stir in water. Boil, stirring constantly, for 5 minutes or until thickened. Add remaining ingredients and spoon hot over pudding.
Mix dry ingredients. Stir together buttermilk, egg, sugar and butter. Blend, then add dry ingredients. Bake in greased muffin cups at 400° for 23 minutes.
Place all ingredients (except tomato soup and water) into a large casserole. Pour tomato soup and water over top. Top with a layer of bacon strips. Bake 2 hours in 350° oven.
Melt butter. Remove from heat. Add peanut butter, confectioners sugar and vanilla. Stir fast. Pour in a greased dish.
Fry and drain sausage. Save grease for celery and onions and fry them. Drain wax, green, kidney and butter beans. Add chili and pork and beans. Mix tomato soup, mustard and brown sugar together. Pour over beans. Fry bacon and crumble on top of mixture. Bake 1 hour in a 350° oven.
Combine all ingredients except 1/2 can French fried onions. Place mixture in a casserole dish. Cook at 350° for 20-30 minutes. Add remaining onion rings to top of casserole and brown.
Place chicken breasts and vegetables in 6-quart soup pot. Add 2 quarts water. Simmer for 45 minutes. Remove chicken, slice and return to pot.
Put all ingredients in heavy frying pan and bring to a boil. Cook and stir until sugar melts and then gets dry again and coats peanuts. Spread peanuts on cookie sheet. Place in preheated oven (300°) and bake 15 minutes. Do not overcook!
Sift these together thoroughly and add the appropriate amount of work and play. Season with trust and faith and place in a pan well-greased with a sense of humanity.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in a greased and floured tube pan at 350° for 50 to 55 minutes.
Cream together shortening, eggs, pumpkin, and 1 Tbsp. vanilla. Sift together dry ingredients and add to creamed mixture. Pour into a greased 10 inch tube pan. bake at 350 degrees for 1 hour & 15 minutes. Frost with cream cheese frosting. Make frosting by beating together cream cheese, margarine, vanilla an powdered sugar. spread on cooled cake.
Put sugar and cocoa together and add milk and butter. Cook 2 minutes on high, then add peanut butter and turn off. Then add oats. Let cool, then cut into squares.
Dissolve the yeast in warm water. Add sugar and salt; set aside. Into a large mixing or mixer bowl, sift the flour with the baking powder and soda. Add the shortening, cut into chunks. Cut in shortening with 2 knives, a pastry blender or by using your fingers, until mixture resembles coarse meal. Combine the liquid ingredients and stir into the flour. Mix it thoroughly, but do not knead. Refrigerate, covered, overnight before using or store for up to 1 week in a covered container like a 1 gallon glass jar. Pinch off enough dough to make the desired number of biscuits and return the remainder to the refrigerator.
In small bowl, mix breadcrumbs, chopped walnuts and sifted baking powder together. With mixer, beat egg yolks until lemon colored. Add 2 tablespoons sugar and beat well for about 10 to 15 minutes. Meanwhile, beat egg whites, adding 1 tablespoon sugar until stiff peaks form. Fold in yolks to whites gently. Fold in dry ingredients, gently. Do not overblend. Line 2 (9-inch) round cake pans with waxed paper. Grease and flour. Pour batter in pans and bake at 350° for 20 minutes. Take out of oven and invert on dish towel. Peel off wax paper and cool.
In deep skillet, melt margarine, then spread undrained sauerkraut over it. Sprinkle with rice, then chopped onion. Top with coarsely crumbled raw ground round and season with salt and pepper. Pour tomato sauce over all and cook, covered, at low heat for 25 to 30 minutes. Serve from skillet. Serves 4.
Place the jello, pineapple and sugar in a small pot. Heat over low heat until ingredients are dissolved. Cool and fold in remaining ingredients. Chill.
Fill coffee percolator with apple cider. Cover bottom of percolator basket with red hot candies. Brew until red hots are melted. Adjust to taste. Enjoy!
Mix first 5 ingredients together; spread on top and bottom of each roll. Add cheese and ham. Place in large pan, covered with foil, and bake in a 400° oven for 10 minutes, until just heated through.
Mix cake mix, egg and margarine with spoon and press into a 13 x 9-inch pan. Beat cream cheese, eggs and sugar together. Pour over first mixture. Bake at 325° for 45 minutes. It will sink in the middle. A little lemon juice may be added to both layers if desired.
Prepare your favorite cake mix. Grease and flour 2 layer pans, one 8 x 1 1/2-inch and one 9 x 1 1/2-inch. Divide the batter evenly between pans. Bake as directed on package. On aluminum foil covered cardboard, place 8-inch layer for head of snowman and 9-inch layer for body. Frost layers, joining them together. Sprinkle with flaked coconut. Place large chocolate wafer cookie for earmuffs. Use semi-sweet chocolate pieces for buttons; gumdrops for eyes, eyebrows and nose. Use rope licorice for muffler and red shoestring licorice for mouth.
Cream shortening, sugar and salt. Add eggs, one at a time; beat well. Add flour and milk, alternately, ending with flour. Fold in flavoring by hand. Bake in ungreased tube pan for 1 hour and 45 minutes at 325°. Start in cold oven. (Do not open door while baking.)
Put meat into bottom of 13 x 9-inch baking dish; put potatoes, carrots, onion and celery. Sprinkle tapioca over. Add tomato juice on top; salt and sugar. Bake at 250° for 5 hours, covered with foil.
In a 2-quart saucepan, bring water and soup mix to a boil over medium high heat. Add margarine and rice. Reduce heat. Cover and simmer for 20 minutes or until rice is tender.
Lay chicken flat in a glass baking dish. Combine a jar of apricot preserves and a small bottle of Catalina dressing. Pour mixture over chicken; bake at 350° for 1 hour.
Mix sugar, oil and eggs. Mix well. Add water, pumpkin, nuts and raisins. Add dry ingredients: flour, baking soda, salt, cinnamon and nutmeg. Bake at 350° for 1 hour in loaf pans or cans.
Shell enough pecans to make 2 cups pecan meats. Melt butter in saucepan. Add sugar, maple syrup and milk. Stir until sugar is dissolved. Bring to boiling point and, without stirring, boil to soft ball stage, 238°. Remove from heat. Let stand until cool. Add salt and Mapleine or vanilla. Beat with wooden spoon or pour onto marble slab and work with spatula until candy begins to harden, then place in saucepan and stir over hot water until softened. Add nuts. Drop from spoon in 3-inch rounds onto buttered slab or baking sheet. Makes about 20 pralines.
Melt butter in a heavy skillet. Add onion and cook until limp. Add celery and toss to cover with butter. Sprinkle on flour and cook for 1 to 2 minutes. Add stock and mix thoroughly. Transfer to a saucepan and add remaining stock. Simmer soup 20 minutes or until celery is tender. Add cream and season to taste. Serve hot or cold.
Split chilies; remove seeds. Lay flat; rinse and drain. Rub oil on bottom and sides of two 9 x 13-inch pans or two 9 x 9-inch pans. Spread 1/2 of the chicken in each pan or pans, skin side down. Place sliced cheese on chilies; sprinkle with salt and pepper. Beat eggs and milk; pour over cheese and peppers (chilies). Sprinkle with grated Cheddar cheese. Bake in a 350° oven for 45 minutes. Serve hot with salsa.
Mix all ingredients together. Put into a casserole dish. Top with bacon and bake at 350° until bacon is browned.
Mix in order given in a 2-quart ovensafe dish. Top with bacon slices. Bake in a 400° oven for two hours or until most of the liquid is absorbed. Don't skimp on the baking time; the longer it bakes, the better it tastes.
Pour hot water over dates and soda; let stand until cool. Combine all ingredients together and put in pan and bake. Break into squares and serve with bananas and whipped cream.
Mix after each addition. Chill for several hours or overnight. Makes 6 to 8 servings.
Cream sugar and butter. Slightly beat eggs; mix with sugar. Sift all the dry ingredients with the exception of soda. Mix the soda with the applesauce. Add raisins and nuts with the dry ingredients, then combine all together and beat well. Bake for 1 hour at 265°.
In a large kettle, cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden and pepper is soft. Add mustard seeds and cook for 1 minute, stirring. Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste. Reduce heat and simmer rapidly, uncovered, for about 40 minutes or until most of the liquid has cooked away and chili has thickened; stir frequently to prevent sticking. *Note: In place of the cooked kidney beans, you may use 3 16-oz. cans of no-salt added kidney beans plus 1 c. water.
Saute onion in shortening until soft. Mix all ingredients together in a 2-quart buttered baking dish. Bake at 375° for 10 minutes.
Brown hamburger in a skillet, adding 1/2 to 2/3 of the taco seasoning (to taste). Use fork to break up the meat as it is browning. Drain hamburger. Place beans in same skillet the meat was browned in, using a fork to mash the beans to desired consistency. Mix 1/2 to 2/3 package of taco seasoning in beans while cooking. Broil to melt cheese. Layer in 9-inch pie plate or casserole dish sour cream, beans, meat, salsa and cheese.
Place first 5 ingredients in saucepan; cook until tender (10 to 12 minutes); drain. In bowl, mix butter, mustard, salt and pepper. Add to vegetables and toss lightly.
Mix marinade ingredients together. Pour over fresh salmon steaks and refrigerate for 6 hours. Keep turning fish. Broil 8 to 10 minutes each side or until fish flakes easily with fork.
Mix water, yeast, flour, sugar, oil and salt together. Let rise at room temperature for 1 1/2 hours. After rising, roll out to 8 x 15 inches. Spread cheese over bread, spread onion over bread, then sprinkle poppy seed over all. Roll into a log from long end; form into a jelly roll. Form into a ring and place on a pizza pan and bake 1/2 hour at 350°.
Mix cucumber, cabbage, pepper and carrots in bowl. Blend well. Set aside. Place mustard seed, celery seed, salt, pepper, vinegar and sugar. Heat all until warmed, just until sugar dissolved. Set aside to cool. Pour over vegetables and blend well. Makes about 6 cups. Refrigerate 2 or 3 hours.
Cut squash into 1/2-inch slices. In a casserole dish, alternate squash, onions, mushroom soup and crumbs. Sprinkle with garlic salt, salt and pepper. Dot with butter. Seal with foil and bake at 350° for 30 to 40 minutes.
Combine milk and egg; mix well. Stir together cornmeal, flour, salt and pepper. Dip tomato slices into egg mixture, then into cornmeal mixture. Fry tomato slices in hot oil until browned. Turn once. Drain on paper towels. Yield: 8 to 10 servings.
Beat butter until soft. Add sugar and blend until creamy. Add vanilla. Stir in flour and pecans. Roll dough into small balls. Place on cookie sheet and bake at 300° for 45 minutes. Roll puffs while hot in powdered sugar and roll again when cold. Makes 2 to 3 dozen.
Chop broccoli, using mostly flowerets and upper, more tender parts of stem. Chop onion. Add onion, bacon bits, raisins and sunflower seeds. Blend Miracle Whip, sugar and vinegar. Pour over broccoli mixture. Stir well. Chill 2 hours or more before serving.
Combine mochiko, coconut and condensed milk. Add warm water and mix well. Shape into 1 1/4-inch balls. Deep fry until light brown. Poke 2 to 3 cascarons onto bamboo skewer if you wish. Glaze with melted brown sugar.
Combine fruits and flour. Mix well. Pour milk and vanilla over all and mix. Drop by teaspoons onto greased cookie sheet. Bake 15 minutes at 300°. Remove from pan and cool on wire rack.
In a 9 x 12-inch pan, melt the butter. Take out and put yellow or chocolate cake mix, plus 1 egg and 1 tablespoon vanilla. Mix this in the pan. It will be hard to spread. Mix the powdered sugar, 2 eggs and 1 tablespoon vanilla. At room temperature mix the cream cheese good and spread on top of first mixture. Bake at 350° for 30 to 40 minutes. This will take 1 or 2 hours to cool before you can cut it.
Cook and stir almonds, wild rice, mushrooms and green onions in margarine until almonds are golden brown (10 to 15 minutes). Pour wild rice mixture into ungreased 1 1/2-quart casserole. Stir in instant bouillon and water. Cover and cook in 350° oven 30 minutes. Stir in regular rice. Cover and cook until liquid is absorbed, about 30 minutes longer.
Preheat oven to 400°. Cream together shortening and sugar. Add and beat well the eggs. Dissolve soda in molasses and add to shortening mixture. Sift together flour, salt, baking powder, cinnamon and ginger. Add 1/2 to creamed mixture; add 1/2 cup sour or buttermilk with 1 teaspoon of soda dissolved in it to the first mixture. Then add the rest of the dry ingredients. Dough will be quite soft. Chill well. Roll out to 1/2-inch thickness. Cut and bake for 12 to 15 minutes in 400° oven. Makes about 4 1/2 dozen.