HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients over low heat until heated through. Let cool, then knead. Knead well before each use.
Mix all ingredients. Grease and flour 2 loaf pans. Bake at 350°. Test at 40 minutes, may take longer. Enjoy!
Combine rice and next 3 ingredients in a large bowl. Add dressing and toss. Cover and refrigerate at least 2 hours. Stir in bacon before serving.
Drain juice from pineapple; add sugar, flour, beaten eggs and margarine. Cook until thick. Let cool slightly; pour over pineapple, nuts and marshmallows. Serve cold. Serves 5.
Cream sugar and butter and Crisco. Add eggs, beating well. Mix flour, baking powder, salt and milk. Add flavorings. Beat well. Bake at 300° for 1 to 1 1/2 hours. Enjoy!
Mix all ingredients together. Place in casserole and cover with the crushed potato chips. Bake in 350° oven for 1 hour.
Whip cream stiff. Add salt and slowly add sugar. Sift flour and baking powder together; add alternately with water to whipped cream mixture. Add stiffly beaten egg whites and flavoring. Bake in layers at 375°. Put layers together with your favorite vanilla, coconut or lemon filling. Frost with Angel Icing.
In a bowl, mix together egg, sugar, butter, sour milk or buttermilk and vanilla. Add salt, nutmeg, soda, baking powder and flour. Stir well. Roll out onto floured board to about 1/2-inch thick. Cut with doughnut cutter. Fry in hot lard, turning as soon as they rise to surface. Turn often until done. Makes 30 to 36 doughnuts.
Cream sugar and lard or Crisco. Add eggs. Dissolve soda in raisin water and add. Add flour, oatmeal and nuts.
Cream shortening with sugar for 5 minutes (this is very important). Add eggs, one at a time. Add flour with salt alternately with milk. Add flavorings. Beat well. Bake 1 1/2 hours at 325° in a tube pan that has been greased on the bottom only. Cool 5 minutes and remove from pan.
Blend together until mixed well. Makes one blender full. Serves 6 to 8.
Mix peanut butter, cream cheese and condensed milk until creamy. Add powdered sugar and Cool Whip. Pour into two 9-inch pie crusts and freeze.
Mix all ingredients. Shape mixture by tablespoonfuls into 2-inch patties. Cook in skillet over medium-high heat, about 2 to 3 minutes on each side. Makes 6 to 8 servings.
Cream the shortening and sugar. Add eggs and beat well. Sift dry ingredients. Add to creamed mixture with bananas. Pour into greased loaf pan. Bake 40 to 45 minutes at 350°.
Add sugar, water and cherries. Let it come to a boil. Pour over Jell-O. Add pineapple and pecans. Stir well. Add Coke and let stand in refrigerator overnight.
Bring water to a boil with salt. Add rice; stir until water returns to boil. Boil for 10 minutes. Drain rice and rinse in colander. Set rice in colander over boiling water. Cover rice with lid. Steam 15 minutes or until fluffy and dry. In large bowl, toss parsley with rice and serve.
Cut squash and dice medium onion; barely cover in water. Add salt and pepper. Boil for 15 minutes. Drain. Add butter, cheese, egg and sour cream or cottage cheese. Mix and put in buttered casserole dish. Top with cracker crumbs with a little melted butter. Bake at 325° for 30 minutes.
Boil last 6 ingredients, mixing well. Pour boiled mixture over shredded cabbage, onion and green pepper. Let cool. Refrigerate overnight.
Rub tuna steaks with salt, pepper and dill. Heat olive oil in a heavy skillet and pan-fry tuna steaks over high heat, 3 minutes per side. Remove tuna to baking dish and set aside. Pour off oil in the skillet so that only 1 tablespoon remains. Saute onion, peppers, parsley and remaining spices until they are just cooked. Pour sauce over tuna in baking dish and bake for 15 minutes at 350°. Serve with fresh, chopped parsley and boiled new potatoes.
Trim stems off okra leaving caps on. Place dill seeds, pepper, and garlic in bottom of 1 qt. canning jar. Place pods of okra in jar. Bring vinegar, water, and salt to a hard boil; pour over okra. Seal jar while hot. Store at least 2 months before using.
In bowl, combine 2 cups flour, yeast, sugar and salt. Mix well. Heat water, milk and shortening until warm (shortening does not need to melt), then add to flour mixture. Add eggs. Beat 3 minutes at medium speed. By hand, gradually stir remaining flour to make a firm dough. Knead until smooth and elastic at least 5 minutes. Place in greased bowl, turning to grease top.
Fold Eagle Brand milk and Cool Whip; add cherry pie filling, coconut and pineapple. Put pecans and cherries on top. Chill.
Drain all cans of vegetables. In a bowl, mix in corn. In saucepan, heat the vinegar, water, oil and sugar to a boil. Pour the mixture over the vegetables. Stir with a wooden or plastic spoon. Refrigerate for about 24 hours. Wonderful and colorful.
Soak dried limas overnight in water. The next day, drain off the water. Cover with fresh water and add 1 teaspoon of salt. Cook until tender, about 30 to 40 minutes. Drain again. Rinse under hot water and put in medium casserole. Add butter. Mix remaining ingredients in a small bowl and mix in lima beans lightly. Bake in a 350° oven for 1 hour. Serves 8.
Preheat oven to 325°. Blend all ingredients, except crabmeat, 1/2 cup cheese and paprika in blender. Fold in crabmeat and put in serving dish. Bake for 45 minutes. Remove from oven, top with remaining cheese. Sprinkle with paprika. Serve warm with mild crackers, bagel chips, pita chips, or French bread slices. Makes 4 cups.
Mix together cocoa and flour. Blend in smooth with butter. Add sugar and milk. Cook on medium heat until thick. Serve on hot biscuits.
Whip cream cheese, vanilla or almond extract and 1/3 cup sugar until creamy. Spread over cooled crust. Spread with fresh fruit. Drain pineapple or fruit cocktail. Add water to make 1 cup juice. Add cornstarch, 1/2 cup sugar and lemon juice. Boil 1 minute to thicken. Cool. Pour over fruit and refrigerate for 2 hours.
Mix walnuts and cream cheese (soften cheese first). Fill into salami. Roll. Stick a toothpick to hold.
In a large bowl, combine half and half and sugar; stir until sugar is dissolved. Add lemon peel and lemon juice. Pour into cooled pie crust. Freeze several hours until firm. To serve, garnish with lemon twists. Makes 6 servings.
Put can salmon in pie pan. Remove most of juice, bones and skin. Mash with fork in mixing bowl. Add 1/2 grated or chopped onion, 2 eggs, 2 dashes Worcestershire sauce and enough flour or meal to thicken.
Divide butter in thirds and put in bowl of ice. Put enough water in bottom part of double boiler so that it is not touching top part of double boiler. Bring water to a gentle boil. In top of double boiler mix egg yolks and lemon juice. Spear 1/3 of butter with a fork and swish it around in the lemon-egg mixture until melted. Immediately spear another 1/3 of butter and repeat until all butter is melted. Remove from stove, season and serve. Frozen butter can be use.
Cream butter; beat in sugar. Add vanilla, flour and nuts. Roll in palm of hand the size of a butter ball. Bake at 350° for 12 to 15 minutes. Roll in powdered sugar while hot.
Mix salt, flour, and shortening as pie crust. Soak 1 pkg. yeast in warm water and add a little sugar. Then combine warm milk eggs and vanilla. Mix ingredients for all three mixtures together. Refrigerate overnight or when needed. Divide dough. Let rise 2 hours before baking.
Skin tomatoes and chill. Peel and thinly slice cucumber and onion. Cut tomatoes into thick slices. Arrange in salad bowl with cucumber and onion.
In a large salad bowl, combine spinach, mushrooms, bacon, celery, cheese, eggs and onions. In a jar with a tight fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad and toss to coat. Serve immediately. Yields 12 servings.
Layer in casserole: uncooked rice and drained corn. Sprinkle with salt and pepper. Pour tomato sauce plus 1/2 cup water over. Add finely chopped onion and bell pepper. Add ground beef (uncooked). Sprinkle with salt and pepper. Pour over second can tomato sauce and 1/4 cup water. Cover with bacon, cut in half. Bake at 350° for 1 hour, covered. Uncover and bake 30 minutes.
Preheat oven 350° Cut each slice of buttered bread in half, leaving crust on. Layer bread on the bottom of baking dish. Sprinkle the peel and half the currrants. Cover with another layer of buttered bread. Add the remaining currants. Mix milk and cream, stir in sugar and lemon. Wisk eggs in seperate bowl. The add them to the milk mixture. Pour over bread. Sprinkle with nutmeg. Bake for 30-40 min. Serve Warm.
Peel eggplant and slice in 1/4-inch thick slices. Mix milk and egg. Beat slightly with fork. Dip eggplant slices into egg mixture and the cracker crumbs. Fry at medium heat until lightly brown. Salt lightly. Arrange browned slices in a 2 or 3-quart casserole dish. Cut cheese slices in quarters and arrange them on top of the eggplant slices. Spoon half of the undiluted mushroom soup on top of the cheese. Repeat for next layer. Finish with a few cracker crumbs for topping. Bake at 350° for 20 to 30 minutes.
Mix all ingredients. Heat tortillas 30 to 45 seconds. Place 1/3 cup filling in each. Place tortillas in oblong dish. Cook on High for 10 to 12 minutes. Sprinkle with cheese.
Cream together first 5 ingredients. Add flour, soda and salt into first mixture. Fold in quick oats and then cornflakes. Drop on cookie sheet and bake at 350° for 7 to 8 minutes or until light brown. Makes a dishpan full.
Mix eggs with salt, pepper, onion and garlic powder in wide soup dish; also use a wide soup dish for crumbs.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Remove 1 cup of the dry cake mix; reserve. Beat 1 egg in small bowl. In large bowl, stir remaining cake mix, 1/2 cup melted butter and beaten egg. Press into prepared pan.
Cream margarine, sugar and shortening until light and fluffy. Add well beaten eggs. Add flour, that has been sifted with baking powder, alternately with milk. Add flavorings; blend well. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 to 1 1/2 hours. Cool for 5 minutes before removing from pan and adding glaze.
Melt butter in a large skillet. Add pecans and salt. Stir well to coat pecans. Remove from heat. Place pecans into a 13 x 9 x 2-inch baking dish. Cook for 1 hour and stir every 15 minutes. Drain on absorbent paper.
Put ingredients in bowl and beat 5 minutes at medium speed. Pour into 10 x 13-inch greased pan. Put in oven at 350° for 40 to 45 minutes.
Boil ingredients, except nuts, for 10 minutes. Stir in nuts and cool.
Combine all ingredients. Refrigerate. Use over shrimp and rice, or baked chicken and rice.
Combine butter and flour in saucepan over low heat; add milk gradually. Add salt and cook, stirring constantly, until thickened. Line baking dish with crumbs; add layers of crab meat, cheese and white sauce. Repeat layers until used up. Place crumbs on top. Dot with butter. Bake at 325° for 35 minutes.
Cream oleo. Add sugar gradually and cream well. Add eggs 1 at a time. Add vanilla and sour cream; beat well. Sift dry ingredients into creamed mixture. Add nuts. Drop from teaspoons onto a greased cookie sheet. Bake for 15 minutes at 350°.
In bowl, mix soy sauce, wine and garlic powder; add chicken and marinate 1 to 1 1/2 hours. Drain chicken. Save marinade liquid. In dish, mix flour, salt and pepper. Dredge chicken in flour mixture. In frypan, heat oil; add chicken and brown chicken approximately 10 minutes. Add honey to marinade liquid; pour over chicken. Cover and simmer 20 minutes or until chicken is tender. Remove chicken to serving dish; spoon sauce over chicken when serving.
Brown sausage until done, drain and set aside. Lightly butter bottom and sides of dish. Arrange bread cubes in dish to cover bottom; set aside. Pour drained sausage over bread cubes; spread evenly. Mix first 5 ingredients well. Pour this mixture over sausage and bread cubs. Cover to let settle overnight (meat and cheese will float to top).
In large skillet over high heat, bring 1-inch water to a boil. Add washed green beans and cook 5 minutes; drain. Remove beans and wipe out skillet. In the same skillet over medium-high heat, melt the butter. Add sliced almonds; cook 2 minutes or until browned, stirring frequently. Meanwhile, halve the cherry tomatoes. Add to skillet and cook 3 to 5 minutes, gently pressing with a wooden spoon to release the juices. Season tomato mixture with salt and pepper. Cook 5 minutes more or until softened. Add cooked green beans to the skillet. Gently toss all ingredients together; cook 1 to 2 minutes or until heated through. Makes 8 servings.
Beat together powdered sugar and cream cheese. Add peanut butter and milk; beat again. Add Cool Whip and blend together. Pour into graham cracker crust and freeze until ready to serve. Add curls or sauce for garnish when serving.
Bring vinegar to boil. Place nasturtium buds and sprig of fresh dill in a crock, stainless steel or enamel pot and pour the boiling vinegar over them. Cover and allow to steep for 1 week.
Using fork, combine cornmeal, flour and baking powder in medium bowl. In small bowl, combine milk, egg and vanilla. Add milk mixture to cornmeal mixture and stir. Gently fold in 1/2 cup strawberries using rubber spatula. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter into skillet (1/4 cup) making 4 pancakes, leaving space between each. Cook 3 to 4 minutes until golden. Turn and cook 1 more minute. Repeat using margarine and batter to make 4 more. To serve, top each pancake with remaining strawberries.
Wash and drain vegetables. Mix in a small bowl all other ingredients and pour over the beans. Let stand for 12 hours, stirring every 2 to 3 hours. Keep refrigerated.
Spread the popcorn on baking sheets and set aside. In a large saucepan, combine brown sugar, butter and corn syrup. Boil for 5 minutes and remove from heat. Add baking soda, vanilla and salt. Stir thoroughly. The mixture will "foam." Pour over popped corn and mix well. Bake in a 250° oven for 40 minutes. Stir every 15 minutes to coat popped corn.
Boil chicken, cool and cut into pieces. Lightly grease a 2-quart casserole and layer chicken on bottom, onions, chips and cheese. Top with soup and tomatoes. Bake for 30 minutes at 450°.
Brown hamburger; drain off fat. Layer in a 13 x 9-inch pan. Add soup on top of meat. Put cheese on top of soup. Put Tater Tots on top of cheese. Bake in a 350° oven until Tater Tots are brown.
Rinse chicken pieces under cold running water and pat dry with paper towels. Put the garlic, peppercorns, salt and oregano into a mortar and pound until crushed. Rub this seasoning thoroughly into the chicken pieces, including the liver, gizzard and neck.
Cook potatoes; peel and slice. Then add onions, salt, pepper and chopped eggs. Put in salad and add mayo. Chop 4 small dill pickles and add 1/4 cup of pickle juice; toss. Let stand 1 hour in refrigerator.
Crumble 1/2 pound ground beef in 2 1/2-quart casserole; add salt to taste. Add one-half of sliced potatoes, then a layer of peas. Spread noodles over peas. Add remaining potatoes. Salt to taste. Cover with remaining ground beef. Pour onion soup over all. Bake at 350° for 1 hour. Yields 6 servings.
Cook all together till it thickens, except the eggs. Cool the pudding. Add the beaten eggs and stir. Whipped cream on it is very good. You can also use it to put in a pie crust.
Combine soy sauce and wine in a shallow dish. Marinate flank steak for 1 hour or longer in mixture, turning occasionally.
Heat oven at 325°. Pour baked beans into 9 x 12-inch pan. Lay pork chops on top of the baked beans. Pour Karo syrup on top, until empty. Cook for 1 1/2 hours or until done.
Boil shells as directed. Brown hamburg; drain all fat. Mix hamburg with tomato sauce in a 13 x 9 x 2-inch pan. Layer 1/2 hamburg mixture. After layering half of the shells on bottom of pan, add Provolone slices. Pour all the sour cream over this mixture. Put slices of Mozzarella on top. Cover with foil; bake in a 350° oven for 50 minutes, until hot and bubbly.
Mix cake mix and 4 tablespoons creme de menthe for 3 minutes and bake as directed. Let cool.
Put layer of apricots in a greased casserole. Cover with brown sugar and crushed crackers. Repeat and bake 1 hour at 350°.
Mix chicken, lemon juice, mayonnaise, salt, celery, eggs, onion and soup and put in a 9 x 13-inch Pyrex pan (not metal). Before baking, top with the following in the order as given: almonds, Cheddar cheese and potato chips. Bake for 30 minutes at 400° or for 45 minutes at 350°. Serves 8.
Saute beef, mushrooms and onion in butter or oleo. Add salt, pepper and garlic salt to taste. Add 1/2 to 3/4 cup water. Let simmer over low heat until meat and mushrooms are tender. Add soup mix while simmering. Add sour cream. Stir until mixed. Simmer 20 minutes. Serve over cooked rice or noodles and any green vegetable.
Combine all ingredients and put into baking pan. Bake, covered, in slow oven (325°) for 3 hours, stirring occasionally. Uncover the last 30 minutes of cooking.
Heat 1/4 cup margarine and 1/4 cup shortening in oblong pan, 13 x 9 x 2-inches in 425° oven until melted. Place coated chicken skin sides down in pan. Cook uncovered 30 minutes. Turn chicken; cook about 30 minutes longer. Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper in a brown paper sack. Place chicken pieces in sack and shake to coat.
Pour the broth into a 4 cup measure. Cover tightly and cook on High for 4 to 6 minutes, or until it comes to a boil. Stir in the remaining ingredients and let the soup steep for at least 5 minutes. If necessary, reheat on High for 1 or 2 minutes before serving.
Mix flour, sugar, cocoa, baking powder and salt. Add milk, melted shortening and vanilla. Pour in greased square pan. Mix brown sugar and cocoa. Sprinkle over batter. Pour warm water over batter. Do not mix. Bake. Pudding settles on bottom and brownies are on top. Great with Dream Whip while warm.
Chop corned beef into small pieces and set aside. Chop green onion and combine with cream cheese, milk and Worcestershire sauce. Add chopped corned beef to cheese mixture, setting aside a small amount to sprinkle on top when finished. Chill and serve in your favorite dish.
Mix all ingredients together and simmer for 10 minutes. Pour over peeled, hard-cooked eggs and let stand two or three days before ready to serve. Really good.
Saute onion in skillet. Add ground beef and seasonings. Cook until ground beef is brown and crumbly; drain. Add green beans and soup, stirring gently. Add milk and egg to potatoes gradually. Mix well after each addition. Place ground beef mixture in casserole dish. Drop potatoes by spoonful onto meat mixture. Bake at 350° for 30 minutes. Serves 6.
Mix and store. Use 2 to 3 teaspoons mix to 1 cup boiling water.
Soften cream cheese. Add rest of ingredients (whip or blend in blender). Dice apples. Serve dip at room temperature.
In a 2-quart saucepan over medium heat in 1-inch boiling water, heat carrots and 1/4 teaspoon salt to boil. Reduce heat to low; cover and simmer 15 minutes or until tender-crisp, then drain. In a saucepan, heat butter, sugar, nutmeg and 3/4 teaspoon salt; stir well and heat. Add carrots; stir until carrots are glazed.
Sift together flour and soda. Cut in shortening. Add buttermilk and dissolved yeast. Stir well. Keep covered in refrigerator at least 1 hour (better overnight). Dough keeps in refrigerator for a week for use when needed. Flour hands before forming rolls. Pinch off enough dough to roll into shape of biscuit. Place on greased pan and let rise an hour or two at room temperature. Bake at 425° for 10 to 15 minutes.
Cook noodles as directed on package. Mix sour cream, 1/4 cup cheese, chives, salt, pepper and garlic. Stir margarine into hot noodles. Stir in sour cream mixture. Arrange in dish or platter and sprinkle with remaining 1/4 cup Parmesan cheese. Makes 8 servings.
Shred cabbage. Layer in large bowl, alternating cabbage with slices of onion. Sprinkle 1/4 cup sugar over top of cabbage. Mix remaining ingredients together and bring to a boil. Pour over cabbage. Do not stir. Cover and let sit at room temperature 6 to 8 hours or overnight, then stir and refrigerate.
Bake yellow cake mix as directed on box. When done, use large meat fork to put holes all in cake. Pour Eagle Brand milk over cake; cool completely. Mix cream of coconut and Cool Whip. Put on cake. Put shredded coconut on top of cake. Store in refrigerator overnight. Gets more moist each day.
Beat sugar, egg, butter and vanilla well. Sift flour, soda, salt and tartar. Combine. Roll into 1 teaspoon size balls. Flatten with glass dipped in sugar. Bake 8 minutes at 350°.
Prepare cake as per directions on box. Mix pie glaze and strawberries together. After cake has completely cooled, frost with strawberry glaze mixture. Cover and refrigerate overnight. Serve with Cool Whip.
Chop each ingredient coarsely in food processor. (Use peeling of orange and apple.) Add sugar and pineapple. Chill overnight.
Preheat oven to 350°. Combine first 5 ingredients; set aside. Cream butter and sugars; add egg and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin, mixing well. Stir in chocolate chips. Drop by teaspoon onto lightly greased cookie sheet. Bake 15 to 20 minutes. Makes 3 to 4 dozen cookies. Eat and enjoy. A perfect treat for the Halloween season.
Cream margarine. Add sugar and eggs; beat well. Add flour, cocoa and nuts. Mix well. Bake at 350° on a 10 x 14-inch greased cookie sheet with rim for 15 minutes. Remove from oven and spread can of condensed milk over hot cake. Spread coconut over milk. Bake another 15 minutes; let cool. Spread cream cheese frosting over cookie. Cut into bars.
Mix all ingredients except pecans for 5 minutes. Arrange pecans on bottom of greased 8 x 12-inch pan or Bundt pan. Pour in batter and bake for 1 hour at 325°. Remove from oven and pierce top thoroughly with a toothpick. Immediately pour glaze over top. Cool completely before removing cake from pan.
Dissolve jello in boiling water. Add strawberries. Stir occasionally until thawed. Add pineapple and bananas. Pour half into 8 x 8 x 2-inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining gelatin atop. Chill until firm. Cut into 9 squares. I sometimes omit the strawberries and add more bananas. When you do this, you must add 1 3/4 cups cold water.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, add cake mix, pie filling, extract and eggs by hand, stirring until well mixed. Pour into pan, bake 25 to 30 minutes. Cool.
Boil chicken and tear into pieces. Roll chicken in crescent rolls; bake. Spread cream of chicken soup on top and sprinkle with cheese. Melt the cheese.
Cream the butter, sugar and the powdered sugar. Beat in the boiling water. Add the eggs. Sift together the flour, baking powder and salt. Add to mixture alternately with the cold water; beat well. Add vanilla. May be baked as a layer or loaf cake.
Bake chicken breasts at 350° for 45 minutes or until cooked. Boil twists for 15 minutes or until cooked. Steam broccoli for approximately 20 minutes.
Cook spinach according to package directions. Drain spinach. Add onion soup and sour cream. Mix well. Pour into 2-quart baking dish. Cover with buttered bread crumbs. Bake in a 375° oven for 20 minutes. Serve warm.
Split muffins in half; top with tomato sauce. Sprinkle on oregano or basil. Cover with cheese. Broil until cheese melts.
Stir together cornstarch, tomato juice, brown sugar and cinnamon in a 2-quart saucepan. Over medium heat, stir mixture until it boils and thickens. Add carrots. Heat through, stirring occasionally. Garnish with parsley. Makes 2 1/2 cups.
On low to medium heat on stove, melt butter. Stir in flour until dissolved. Add remaining ingredients except chives. Stir constantly until smooth and creamy. Add chives. Simmer for 15 minutes.
Grease pie plate. Brown beef and onion; drain. Spread in plate. Mix Bisquick, milk, eggs, salt and pepper. Pour over meat. Bake 25 minutes at 400°. Top with cheese and return to oven until cheese melts.
Cook sugar and Karo syrup for 5 1/2 to 6 minutes on High. Add peanut butter and vanilla. Mix well. Add corn flakes. Pour into greased pan and press down. Cut in squares.