HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each biscuit into 4 pieces. Combine sugar, cinnamon and brown sugar. Roll each piece of biscuit in cinnamon mixture and drop into a well-greased, large Bundt pan. Between each can of biscuits that's placed in pan, sprinkle some pecans. After layering, pour the remainder of the sugar over the biscuits. Melt margarine and pour over sugar mixture. Bake at 350° for 40 minutes. Remove from pan immediately.
Heat oven to 375°. Grease oblong pan, 13 x 9 x 2-inches. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing dough 1/2-inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25 to 30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. Makes 6 to 8 servings.
Cook meat and onion together; drain off fat. Add all other ingredients. Simmer a little while and serve hot on buns. Serves 6.
Whip egg whites in large bowl (20 minutes); alternating with sugar and strawberries until very stiff. Gradually fold in cream by hand which has been whipped seperately. Pour into large tube pan that has been prepared with graham cracker crust or you can use Lady Fingers. Freeze overnight.
Add water to fill up a gallon jar after mixing ingredients. Add 1 bottle ginger ale when ready to serve. Makes 1 gallon.
Drain pineapple, then add cherry pie filling, milk and Cool Whip. Mix well together. Add pecans and marshmallows last. You may add as many or as few of the marshmallows as you desired. Chill in refrigerator before serving.
Combine chicken and vegetables in well-greased 1 1/2-quart casserole. Melt butter in saucepan. Add flour (not sifted), salt and pepper. Mix well. Add chicken stock gradually. Stir constantly. Cook over medium heat until mixture thickens. Stir occasionally. Pour over chicken and vegetables.
Combine beaten eggs, salt, pepper, ginger and onion. Add tomato juice, ground meat and oats; mix well. Shape into loaf and place on sprayed rack in roaster pan. Add 1/3 cup of water in bottom of roaster. Cover. Place in preheated 350° oven. Bake for 1 1/2 hours. Baste 2 times.
Cream the butter. Gradually add powdered sugar; cream until light and fluffy. Beat in flour and eggs alternately, beginning and ending with flour. Beat well after each addition. Stir in flavorings. Pour into well-greased and floured tube cake pan. Bake in a 350° oven for at least 1 hour before checking. Test for doneness. Cake begins to pull away from sides, or toothpick inserted comes out clean. Turn out on cake rack to cool.
Stir all ingredients together; bring to boil in a saucepan. Reduce heat and simmer 5 to 10 minutes.
For each serving, place crisp lettuce leaf on platter. On top of it, place upside-down one chilled pear half. Make bunny with narrow end for face facing center. Eyes: 2 raisins. Nose: One red cinnamon red hot candy. Ears: Two blanched almonds. Tail: Cottage cheese ball.
Brown noodles on cookie sheet in oven (350°) until they are a golden brown color. In skillet, saute chopped celery and mushrooms in a little oil.
Combine cream cheese, peanuts and brown sugar. Mix well. Serve with apple slices.
Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Rub in lard with fork and lastly, add milk. Toss this on a well floured board and roll out a little less than a half inch thick; cut dough in rounds large enough to enclose a small apple. Peel apples and core. Place apple on dough, filling cavity of core with sugar, a dash of cinnamon and a small piece of butter. Press dough over apple and bake in a moderate oven.
Measure popped corn into a large heatproof bowl. Place in a 300° to 325° oven to keep and crisp. Combine sugar, corn syrup, water, salt and vinegar in a small saucepan. Cook, covering with a tight lid the first few minutes of cooking, to dissolve sugar. Then remove lid and place thermometer in pan. Cook to 250°. Add flavor and color as desired. Slowly pour syrup over hot popped corn. Mix well until all the corn is well coated. Shape into balls.
Mix raw peanuts, sugar, white Karo and boil over medium heat in skillet until honey colored and peanuts began to pop. Remove from heat and stir in soda. Beat vigorously. Work fast and pour on buttered cookie sheet. Allow to cool. Break into desired pieces, and store in air tight container.
Preheat oven to 350°. Toss together 1 Tbsp cake mix, chocolate chips, and pecans. Set aside. Beat remaining ingredients together for 3 minutes. Fold in chips and pecans. Pour into a greased Bundt pan. Bake 50 minutes or until toothpick inserted in center comes out clean.
Brown beef and onions. Drain off fat. Add salt, pepper and garlic to taste. Add beans and simmer.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Dissolve each flavor of gelatin completely in 1 cup boiling water in separate bowls. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first layer. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Makes 12 servings.
Mix meat mixture, soup, water, milk and cheese. Fold in noodles that have been drained and set aside. Place in casserole dish; sprinkle top with cheese. Cook in 350° oven until it bubbles.
Melt candy bars and 1 stick margarine. Set aside. Cream sugar and other stick of margarine. Add eggs and flour alternated with buttermilk mixed with soda. Add melted candy and nuts. Bake in tube pan for 1 hour 10 minutes at 325°.
Heat oven to 350°. Combine together flour, sugar, salt and baking soda. Combine eggs, bananas, oil, undrained pineapple, nuts and vanilla. Add all at once to dry ingredients, stirring until moistened. Pour butter into greased and floured 10-inch tube pan. Bake in 350° oven for 65 to 75 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
Mix dry ingredients; fold in shortening. Beat together the egg and milk; add to dry mixture. Stir until dough forms a ball. Divide into 6 portions; flatten each into a 5-inch circle. Spoon apple filling onto 1/2 of circle; fold dough covering apple. Seal edges with tines of fork. Fry on greased griddle about 4 minutes on each side, turning once.
Combine the flour, pepper and paprika on a plate. Press the chicken into the mixture, coating them evenly all over and shaking off any excess.
In skillet, fry ground beef, onion, salt and sweet pepper. Drain ground beef. In large kettle, add all beans, cooked ground beef, tomato sauce and hot sauce as desired. Cook, uncovered, on medium to low heat for about 30 minutes. Stir occasionally.
Saute onion, green pepper and tomato in a small amount of olive oil. Add this to the cooked pasta in deep casserole dish. Cut in crabmeat along with seasonings. Fold in yogurt. Bake at 375° for 20 to 30 minutes or microwave on High for 15 minutes.
In large skillet brown sausage, stirring to separate into small pieces. Pour off any drippings in excess of 1/4 cup. Add cabbage, water, salt and pepper to sausage. Cover; simmer only until cabbage is crisp-tender, about 10 to 15 minutes. Meanwhile, cook noodles as directed; drain. Add noodles to skillet; mix well with cabbage and sausage. Heat together a minute or two, stirring constantly. Makes 4 to 6 servings.
Mix vanilla pudding with milk. Set aside. Mix sour cream and Cool Whip together. Add this to vanilla pudding. In a casserole dish, place 1 layer of bananas. Next place 1 layer of pudding on top of bananas; then 1 layer of vanilla wafers. Alternate layers ending with pudding mixture.
Cut squash, onion, bell pepper and celery; saute in a small amount of oil. Have about 1/2 loaf of dry bread crumbs (bread out of freezer is good). Pour sauteed mixture over dry bread in large bowl. Add egg(s). Now, add chili. Mix all together.
Cook potatoes, celery, onion, salt and pepper, covered with water, until tender. In a bowl, mix meal, flour and sweet milk. Add to potato mixture; stir until slightly thickened. If you wish, you may add 2 boiled eggs (sliced) before serving. Good with corn bread muffins.
Wash and drain beans. Slice onion. Mix vinegar, water, sugar, salt and oil. Pour over beans and let stand overnight in refrigerator.
Pour boiling water over coarsely chopped apricots and allow to cool. Beat the eggs until light and gradually beat in the sugar. Sift together flour, salt, soda and baking powder. Add the dry ingredients and apricots alternately. Add nuts. Place in small greased bread pan and bake at 375° for 50 minutes; reduce heat to 350° for an additional 25 minutes.
In Pam sprayed casserole dish, cover bottom with hash brown potatoes. Make sure potatoes are completely pressed and cover the casserole dish bottom. Mix in bowl ham, cheese and diced green chilies. Pour mixture of ham, cheese and diced green chilies over potatoes. Beat the 6 eggs all together and pour over casserole, covering all the mixture. (May have to use more eggs.) Bake at 350° for 45 minutes. (May be longer with electric oven.) Serve with biscuits and gravy or by itself.
Mix eggs, brown sugar, melted margarine, and milk well. Add reminder of ingredients and blend. Grease 1 - 1 1/2 quart casserole dish. Bake 325° - 350° for at least 1 hour. Stir 3 or 4 times while baking.
In a saucepan scald the milk. Add the butter, honey and mashed potatoes. Stir with a wire whisk or fork until the mixture is smooth and the butter melted. Cool to lukewarm.
Mix together. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Heat oven until 350°. Beat eggs until frothy; add sugar, oil and vanilla and beat until lemon color. Add coarsely grated zucchini. Sift dry ingredients and add to mixture; add nuts. Oil and flour pans. Bake 1 hour. Makes 2 loaves.
Mix ingredients all together in a bowl. Pour into uncooked single crust. Place pecans on top and cook on a 350° oven for 45 minutes or until a knife inserted in center comes out clean.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt, vanilla and butter flavoring; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour.
Cream butter, powdered sugar and vanilla extract. Combine flour and salt. Stir into butter mixture. Shape dough in 1-inch balls. Place on ungreased baking sheet. Bake at 350° for 20 to 25 minutes until lightly brown. Roll warm cookies in sifted powdered sugar. Sprinkle with chopped pecans. Serves 72.
Blanch beans in boiling, salted water for 2 to 3 minutes until not quite tender. Drain, refresh in cold water and dry. Saute garlic and onion in oil until tender, but not browned. Add tomatoes, beans and salt and pepper. Simmer 2 to 3 minutes until beans are tender-crisp. Add fresh herbs and cheese just before serving. Garnish with additional parsley. Yield: 8 to 10 servings.
Blend butter and sugar together. Add egg and molasses. Sift dry ingredients and add to cream mixture.
Mix oats, sugar and flour. Cut in butter until crumbly. Place half of the mixture in greased baking dish. Cover with cranberry sauce. Spread rest of mixture over sauce. Bake for 45 minutes at 350°.
Cream the oleo and sugar. Add eggs (one at a time). Add vanilla. Sift the flour, soda, salt and spices; add to creamed mixture. Add the oatmeal. Roll into walnut size balls; dip into sugar. Press flat with tines of fork. Bake on oiled cookie sheets in a 375° oven for 10 to 12 minutes.
In blender container, combine all ingredients; blend until smooth. Store tightly covered in refrigerator up to one month. Stir before serving. Return leftovers to refrigerator.
In a saucepan warm milk and butter. Mix all ingredients together. Pour into a greased crock-pot. Top with slices of cheese. Sprinkle with paprika. Cook on low for 2 1/2 to 3 hours. (If using a slow cooker it might take 4 hours.)
Mix ingredients well. Bake in greased loaf pan at 350° about 45 minutes, depending on oven.
Slice or grate onions and cabbage. Put into gallon glass jar. Mix sugar, vinegar, salt and mustard. Bring to boil; remove from heat and add oil. Mix well and pour over cabbage and onions. Cover tightly; set in refrigerator and let set for 24 hours. Will keep a week if kept in refrigerator.
Mix dry ingredients. Add buttermilk until dough is sticky and stiff. Sift 1/2 cup flour on wax paper. Drop ball of dough and lightly pat it out to 1/2-inch thick. (Do not knead.) Cut out biscuits. Bake in a well-greased skillet at 500°, preheated.
Mix the first 3 ingredients together and reserve 1 cup. Add rest of ingredients to remaining mixture. After reserving 1 cup crumbs, add other ingredients and pour into oblong pan. Sprinkle the cup of crumb mixture over the top. Bake at 350° for 30 to 40 minutes. Serve warm with whipped cream or a variety of fruits. This is a good breakfast quick bread.
In small saucepan, melt 5 tablespoons of butter and stir in flour; blend well. Add milk and cream, stirring constantly with wire whisk, until thick and smooth. Season with salt and pepper.
Pour orange juice and water into mixing bowl. Add pudding and beat until well mixed, about 1 minute. Pour into small paper cups. Freeze in refrigerator freezing compartment with control set for fast freezing, or in freezer. When partially frozen, about 1 hour, insert wooden "pop" sticks. Continue freezing until firm, about 1 more hour. To eat, peel paper away. Makes 5 to 6 "pops."
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup picante sauce mixture. Place fettuccine in large bowl. Pour remaining picante sauce mixture over fettuccine. Toss lightly to coat. Cook chicken in oil in large skillet over medium-high heat until browned, about 5 minutes. Add reserved picante sauce mixture; mix well. Arrange fettuccine over lettuce-lined platter. Top with chicken mixture. Sprinkle cilantro, peanut halves and pepper strips over top. Refrigerate to cool to room temperature. Serve with additional picante sauce, if desired.
Cut butter pats and place in freezer 10 to 15 minutes before starting to cook. Pound chicken breasts with tenderizer hammer until flat and thin. Insert butter pat in center of each breast; add a dash of garlic salt, onion flakes and parsley. Roll up each breast and pound edges to seal (may need toothpicks to hold together). Dip each breast in beaten egg and then in corn flake crumbs. Bake in a 350° oven for 50 to 60 minutes, uncovered, until golden brown. Turn them over if they get too brown on one side.
Mix dry ingredients; set aside. Cream the butter. Add sugar gradually. Add eggs, one at a time; mix thoroughly. Add bananas to flour mixture. Add to creamed mixture gradually. Mix well. Add nuts. Pour into well-greased loaf pan. Bake at 350° for 45 to 60 minutes. Best if you let bread sit overnight for best flavor.
Do not use mixer. Combine 2 cups sugar and flour. Bring to a boil the margarine, cocoa, oil and 1 cup sugar. Combine both mixtures and mix well. Add the buttermilk, vanilla and eggs. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
Preheat oven to 350°. While oven is preheating, wash chicken well. Put in ovenproof pan and pour teriyaki sauce over it. Cover with foil and bake for 35 to 40 minutes.
In a large saucepan, melt peanut butter and butter or margarine. Remove from heat and stir in sugar. Add cereal and mix well. Shape into small balls and place on waxed paper; chill. Melt chocolate chips over low heat and stir in oil. Dip the top of each ball in chocolate; chill. Keep leftovers in an airtight container in the refrigerator. Yield: 5 dozen balls.
Combine all ingredients; roll onto floured board. Cut; let rise about 1 hour. Fry in hot oil until brown.
Add 1 tablespoon of oil to hot wok or skillet. Add eggs and lightly scramble. Remove eggs and add another tablespoon of oil. Stir-fry onions and garlic for 1 minute. Add cold white rice, sugar and soy sauce. Stir together until heated through. Stir in vegetables and add scrambled eggs. Sprinkle with sesame seed.
Mix together and drop by teaspoons. Bake at 375° for 10 to 12 minutes.
Drain salmon; set juice aside. Mix salmon, egg and flour with fork, mixing well. Mixture will be thick. (Do not add salt; black pepper is optional.) Add baking powder to 1/4 cup of reserved salmon juice and beat well. Add to salmon mixture. Drop by tablespoon into hot oil; cook until brown.
Put cider and juices in a 30 cup percolator. Add sugar and spices in the coffee basket. Let perk and serve hot from the coffee maker.
Lightly brown chicken in 2 tablespoons butter, seasoning to taste with salt and pepper. Arrange chicken over broccoli in a casserole.
Brown ground sirloin, bacon and onion together. Drain off fat. Add vinegar, white and brown sugar, dry mustard, catsup, kidney beans, butter beans, pork and beans and salt and pepper to taste. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Grease a 2 quart casserole dish. Put white sauce in saucepan; stir in salt, pepper and cheese. Cook over medium heat, stirring occasionally until cheese is melted. Remove from heat; stir in ham, potatoes and onion. Turn	into casserole dish; sprinkle with crumbs and butter. Bake 40 minutes.
Brown and drain chuck meat and onions, chopping with spatula while browning so the beef will be fine. Add garlic clove, then add in this order: tomato paste, tomato juice, barbecue sauce, sugar, mustard, garlic powder, parsley flakes, celery salt, pepper and chili powder. Simmer 6 to 8 hours in slow cooker. Yields approximately 4 quarts.
Preheat oven to 250°. Cream butter and sugar. Sift flour and cream of tartar together. Add flour to butter and sugar, alternating with beaten egg whites. Mix milk and soda, then add to butter, sugar and flour. Flour fruit and mix into batter. Bake at 250° for 2 1/2 to 3 hours.
Melt margarine in large saucepan. Add onion and saute until limp. Add clam juice, water and potatoes. Simmer until potatoes are tender. Add clams and milks. Heat slowly over low heat about 45 minutes. Season to taste with salt and pepper. Makes about 6 servings.
Use beer at room temperature. Pour about a inch out and place can upright on cookie sheet. Cut any excess fat off of chicken. Cover chicken with spices listed above. Place bottom open cavity of chicken on beer. Cook on grill on low for at least one hour or place on cookie sheet in oven (350) for an hour. Yeast in beer moistens chicken. Remove chicken carefully from oven and use tongs to remove from can.
Bake cake as directed. Allow to cool, then punch holes in cake using the handle of a wooden spoon. Pour condensed milk over cake letting it seep into the holes. Make sure the holes allow the milk to seep down through the cake. Place in refrigerator to further cool; then spread the caramel topping over the top. Cover with cool whip and add the Butterfinger sprinkles last. Keep refrigerated until serving time.
Remove the large leaves of cabbage (8) and blanch with hot water to soften. Shred cabbage and slice onion. Brown in skillet in oleo until golden. Add salt and pepper to cabbage mixture; then add bread crumbs and put aside to cool. When cool, add sausage, beef and egg and mix well. Place a portion in each cabbage leaf and roll. Tie with a piece of string. Put on rack in pan and bake at 350° for 1 hour. I place a piece of foil to cover loosely to keep cabbage from burning; remove last 10 minutes.
Put tomatoes into boiling water 1 minute. Remove tomatoes and peel off skin. Place tomatoes into kettle and mash.
Combine preserves, nonfat yogurt, chopped herbs, mustard, lemon juice, lemon rind, salt and pepper in a large mixing bowl. Stir with spatula until sauce is well blended. Add turkey, apples, celery and raisins. Stir to coat. Correct seasoning with more salt and pepper as needed. Place a lettuce cup on each of 6 serving plates. Spoon a mound of salad on each plate. Garnish each salad with fresh chopped parsley. This also makes an excellent sandwich filling for a pita bread pocket. Makes 6 luncheon servings.
Combine first 4 ingredients in a large bowl. Make a well in the center of mixture. Set aside. Combine egg, milk, butter and almond extract. Add to dry ingredients, stirring until just moistened. Fold in strawberries. Spoon batter into paper lined muffin pan, filling 3/4 full. Sprinkle Streusel Topping evenly over batter. Bake at 350° for 20 to 25 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely on wire rack. Yields 1 dozen muffins.
Beat eggs and sugar. Add syrup and remaining ingredients. Pour into pie shell and bake at 350° for 45 to 55 minutes, longer if necessary.
Beat sugar and butter; add eggs, then bananas, flour, salt and baking soda. Bake 45 minutes at 350°.
Mix together pumpkin, sugar, salt, spice, eggs and milk. Spread in greased 9 x 13-inch pan. Sprinkle 1/2 package of cake mix over top. Spread on pecan halves, then drizzle melted margarine over top. Make sure all of the dry cake mix is covered with margarine. Bake at 350° for 1 hour. Check after mixture has been in the oven 10 minutes to make certain there are no dry spots, if so put more melted margarine on top. May be served with whipped cream. Store remainder of cake mix in plastic bag for later use.
Mix together pumpkin, salt, sugar, pie spice and eggs. Mix well. Add evaporated milk and mix well again. Pour into greased 9 x 13-inch pan. Sprinkle dry cake mix over top of pumpkin. Sprinkle nuts over top of cake. Pour melted margarine over top. Bake at 350° for 45 minutes.
Combine salad dressing, ketchup, mustard, wine, salt and pepper and Worcestershire sauce in large bowl. Mix well.
Cook and drain pasta. Mix in salad dressing and Salad Supreme. Add vegetables. Let set overnight.
On low speed of mixer, blend together peanut butter, butter and vanilla. Slowly add sugar; blend 10 minutes. Place chocolate chips and wax together and melt.
Boil 3 cups water and 2 cups sugar for 2 minutes (sugar and water go together). Mix in 3 lemons, sliced. Let cool. Mix all other ingredients in pitcher, then add cooled mixture. Pour over ice.
Combine pumpkin, eggs, milk, spices and sugar. Beat until smooth. Pour in two unbaked 9-inch pie crust plates. Bake at 375°; check after 30 minutes.
Cook over low heat. Add pieces of "cookies" stirring constantly until all pieces are coated. Remove with slotted spoon and set in refrigerator to chill slightly. Remove and shape into desired shape and sprinkle with multi-colored sprinkles.
In medium saucepan on medium heat, mix chocolate chips and sweetened condensed milk until all is melted together. Turn off heat, add vanilla and nuts. Put in buttered layer pan. Refrigerate until sets. Slice into bite size pieces.
Brown chicken and onion in 2 tablespoons oil and add garlic salt in pan. (I use Dutch oven on top of stove.) Then add tomatoes, tomato sauce and tomato paste. Stir; simmer until chicken breasts are done (1 1/2 to 2 hours). Cook spaghetti noodles before serving. Lay noodles on plate with chicken breasts on the side of the plate. Top both with sauce. Serve with garlic bread and salad. Delicious!
Cut a 1-inch slice from a fresh Georgia watermelon. Cut the slice in half and remove the rind. Divide the watermelon into 5 equal wedges and place them in a star pattern with the wide ends together. There will be an opening in the center; fill this with a generous scoop of cottage cheese. Sprinkle with fresh Georgia blueberries for a red, white and blue summer salad.
Peel and cut up potatoes first. Boil slowly until soft in salted water 20 to 30 minutes. Chop up onion and place in the bottom of a bowl. Drain most of the water off the potatoes, but leave about 1/2 cup worth. Pour HOT potatoes and water on top of onion and let sit a couple hours. The heat will take the bitterness out of the onions. Pour off all the water. Add chopped celery and the rest.