HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until lemon colored; add sugar gradually. Sift all the dry ingredients together. Add all ingredients together and beat with mixer on low until it is well mixed, about 2 minutes, no more. Cook cake about 10 to 15 minutes, until lightly brown. Sprinkle dish towel with confectioners sugar. Lay cake on towel and begin to roll. Let stand 3 minutes, then unroll. Spread with any soft jelly (leave jelly out overnight), then roll up and wrap in towel until cool.
Dissolve jello in boiling water. Add lemon juice and let cool. Cream together cheese, sugar and vanilla. Add cooled jello. Fold in Cool Whip. Mix cracker crumbs with margarine. Pack all but 1/2 cup into bottom of 13 x 9-inch pan. Add filling and sprinkle remainder on top. Refrigerate.
Soak wild rice in hot water for 1 hour and drain. Saute rice in margarine until golden brown. Add chicken broth and salt. Cover and simmer about 25 minutes or until tender. Add green onions, celery, mushrooms, marjoram and nutmeg. Toss lightly to mix. Yields about 1 1/4 cups. Also can use rice boiled in a bag.
Mix ingredients and pour into greased and floured tube pan. Put in cold oven. Turn on heat at 325° for 1 hour and 45 minutes. Do not open door. Remove immediately. Freezes well.
A day before you are going to serve the Linzertorte, prepare the dough in the following manner: In a large bowl, using the mixer at medium speed, beat the butter and sugar until creamy. Gradually beat in the 2 eggs, salt, lemon peel, cinnamon and cloves. Fold in the almonds and flour until well blended. Wrap in wax paper and refrigerate overnight. Use about 3/4 of the dough to press on the bottom of a 9-inch layer cake pan, building a rim around the edge slightly higher than the center. Over the center of the dough, spread 1/2 cup raspberry jam. Preheat the oven to 350°. On a floured board, roll out the rest of the dough to about 1/4-inch thick. With a pastry wheel, cut out 6 strips 3/4-inch wide. Place them, lattice-fashion, over the raspberry jam. Cut the rest of the dough into 1-inch strips and lay around the top edge of the torte or cut out small shapes with cookie cutter and place them around the edge, slightly overlapping. Brush dough with beaten egg. Bake 40 to 45 minutes or until golden. Cool on a wire rack. Makes 8 to 12 servings.
Boil water and sugar; simmer 3 minutes. Add jello and juices. Freeze. Remove from freezer; add ginger ale.
Melt butter. Add crumbs and mix well. Spread 1/3 of the mixture in greased baking dish. Put half of the oysters on top of crumbs in one layer. Season with salt and pepper. Add a layer of crumbs, then a layer of oysters, then a final layer of crumbs. Pour milk over the top. Bake at 350° for about 30 minutes until top is browned. Garnish with parsley.
In a heavy 2 1/2-quart saucepan, combine sugar, margarine and milk. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat; add peanut butter, stirring until melted. Add Marshmallow Creme and vanilla; beat until well blended. Spread in a buttered 13 x 9 x 2-inch pan. Cool at room temperature, then refrigerate. Cut into squares when firm. Makes 3 pounds candy.
Mix altogether. Let rise 2 hours. Shape into rolls. Let rise about 45 minutes. Bake at 350° about 30 minutes.
Grease 9X13 inch pan and a 8X8 inch pan. Tear bread into 1 inch pieces, divide between the 2 baking dishes. Sprinkle ham and onion over bread pieces. Mix eggs and milk together; pour over bread and ham mixture. Melt butter and cheese together; pour over above mixture. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes (8X8 inch pan) - 60 minutes (9X13 inch pan).
Beat egg whites until stiff. Add sugar slowly. Add the other ingredients and put into greased pie tin. Bake at 350° for 30 minutes. Cool and top with Cool Whip and nuts. Makes its own crust.
Preheat oven to 325°. Put all ingredients in mixing bowl and mix well. Pour into four 9-inch cake pans and bake at 325° in oven for 20 minutes.
Sift together flour, sugar, baking soda, salt and cocoa. Add vegetable oil, vanilla and vinegar. Mix well. Mix water into batter and mix until smooth. Bake at 350° for 35 to 40 minutes. Cool cake and sprinkle with powdered sugar before frosting.
Melt margarine and cool. Add all other ingredients and stir until well blended. Dough should be soft and sticky. Place in an airtight container and store in refrigerator at least 2 hours before using. (This will keep up to a week.) To serve, spoon into greased muffin tins and bake for 20 minutes. Yields 2 dozen large rolls.
Preheat oven to 450°. Pare and slice apples. Simmer peelings in water, covered for 10 minutes. In a small bowl, combine sugar, flour, nutmeg and cinnamon. Add lemon and lemon juice to apples. Mix thoroughly.
Soften gelatine in beef broth. Stir over low heat until dissolved. Stir in salt, water and lemon juice. Gradually add gelatine to Miracle Whip and mix until well blended. Chill until slightly thickened. Fold in spinach, onion, eggs and bacon. Pour into 1 1/2-quart mold. Chill until firm. Garnish with pimento strips.
Fry onion. Add salt, pepper, turmeric powder and cumin. Stir. Add eggplants, tomatoes and garlic. Stir and leave it on low fire. When eggplants are cooked, put green pepper. Cover. Leave it on fire for 5 minutes.
Press rolls into 10 x 17-inch pan and bake until light brown. Mix together cream cheese, mayo and spices. Spread on crescent rolls. Top with assorted vegetables. Slice and serve.
Brown ground beef in skillet. Sprinkle soup mix over top. Stir in 3/4 cup water; mix well. Simmer for 10 minutes. Combine next 6 ingredients in large bowl; toss well. Place lettuce mixture on individual salad plates. Spoon ground beef mixture on top. Sprinkle corn chips on top. Yields 4 to 6 servings.
Cut biscuits in quarters. Shake bag with 1 cup sugar and 1 teaspoon of cinnamon. Put in greased Bundt pan. Boil butter, 1/4 cup sugar and 1 teaspoon cinnamon and pour over biscuits. Bake at 350° for 35 to 40 minutes.
In medium saucepan, heat 1 tablespoon butter and just enough water to cover bottom of pan (about 1/4 cup). Cut apricots into fourths or half. Add apricots to saucepan; pour sugar on top and mix. Place saucepan over medium heat, stirring occasionally, to keep apricots from sticking and until apricots are softened. This takes about 15 to 20 minutes.
Cream the sugar and shortening. Beat eggs. Add to mixture. Beat in nuts, dates and spices. Sift flour with soda and salt. Alternate stirring in flour and beer to creamed mixture, mixing well. Bake in greased and floured Bundt pan at 325° for 1 hour and 20 minutes.
Wash rice and cook in water with salt for 45 minutes. Drain rice. Brown beef; set aside. Saute mushrooms, celery and onion in oleo for 5 minutes. Combine soy sauce, sour cream, salt and pepper. Add rice, beef, onion, mushrooms and celery. Add almonds. Place mixture in a lightly greased 3-quart casserole. Bake at 350° for 1 hour, uncovered. Add water, if needed, and season to taste. Stir several times.
Cream the butter and sugar. Add egg whites, sifted dry ingredients, milk, nuts and grated lemon rind. Bake 1 hour at 350°. When baked, pour juice of one lemon and 1/3 cup sugar mixed together over bread while hot.
Melt all chips with milk in top of double boiler over hot water; stir occasionally, until chips melt and all is blended. Remove from heat; add chopped walnuts and blend well. Chill for 1 hour until mixture thickens. Line bottom of 9-inch pie pan with 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming 2-inch wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form ring. Decorate with remaining walnuts. Chill until firm enough to slice.
Put sausage in food processor. Add other ingredients. Mix. Serve. Can be used hot or cold. If using hot, put half the onions in before heating and then put other half on top after heating.
Take one slice of bread, apply bologna and cheese. Spread mayonnaise and mustard as desired. Apply tomato and lettuce. Cap with another piece of bread. Eat carefully with napkin.
Mix all ingredients together. Put in casserole dish. Bake at 350° for 1 hour and 15 minutes.
Wash chicken and dry pieces between towels. Saute chicken and onions in fat until chicken is golden brown on all sides. Combine salt, paprika, curry powder and catsup. Add catsup mixture and hot water to chicken. Cover and simmer 30 minutes or until tender.
Boil chicken until tender, pull chicken off bones and layer chicken in 9 x 13-inch pan. Pour 1 can cream of mushroom soup over chicken. Mix 1 can of chicken soup with package of stuffing mix and use broth from boiled chicken until mixture is moist. Pour mixture over layered chicken. Bake at 350° for 25 minutes or until top is brown.
Heat sour cream, salt and pepper in double boiler. Add tomatoes and avocado. Heat for another 5 minutes. Meanwhile, blend the beaten eggs with milk and salt. Pour into heated butter in skillet and cook gently, lifting edges occasionally to let uncooked part run underneath. When set, pour half of sauce mixture over omelet and fold over. Place on hot platter and pour on the rest of the sauce. Makes 4 to 6 servings.
Combine ingredients; cook over medium heat until smooth and thick, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Chill. Makes about 1 pint. It takes quite a long time to cook.
Mix together. Put in a 9 x 13-inch greased pan. Bake at 350° for 30 minutes or until golden brown. Cut into squares.
Put cut potatoes into greased casserole; add salt and pepper, margarine, soup and water. Stir lightly. Bake, covered, in a 350° oven for 1 1/2 hours. Serves 4.
At high speed, beat egg whites with salt and cream of tartar until soft peaks. Add 1 cup sugar to egg. Sift flour and 3/4 cup sugar together 3 times, then fold into egg whites. Add vanilla and almond extract. Bake at 375° for 30 minutes.
In saucepan, combine the beans, broth or stock, carrots and lime juice. Cover and bring to a boil. Serve garnished with salsa and parsley or cilantro.
Butter a 13 x 9 x 2-inch baking dish. Spread can of apple pie filling on bottom of baking dish. Sprinkle on cinnamon, brown sugar and raisins. Lay slices of bread in baking dish. Mix together eggs, milk and vanilla and pour over bread. Refrigerate overnight. Bake at 375° for about 40 minutes.
Brown sausage. Add green pepper and onion. Cook until crisp and tender. Stir in chicken broth and seasonings. Heat to boiling. Remove from heat. Stir in bread cubes. Toss lightly until moisture is absorbed. Cover and let stand 5 minutes. Use this with Sausage Stuffed Squash.
Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Reduce heat to 212°. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover and simmer until vegetables are done. Add water, if necessary. Makes 3 to 4 servings.
Blend soup and milk. Add salt and pepper to taste. In buttered 8-inch square baking dish, place half the broccoli. Top with half the crabmeat. Cover with half the stuffing. Pour over half the soup mixture and top with half the cheese. Layer with remaining broccoli,	crabmeat, stuffing and soup. Cover with rest of cheese. Bake at 350° for 45 minutes.
In a large bowl, combine sour cream, light cream, onions, chilies, salt and pepper. Stir in potatoes, chicken and 2 cups of the cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until golden brown. Sprinkle with remaining cheese before serving.
First, brown hamburger meat and drain fat. Then add the taco seasoning plus 3/4 cup of water. Bring to a boil and reduce heat. Let it simmer for 15 minutes.
In a 2-quart shallow casserole, arrange broccoli. Top with chicken. Combine soup, milk and pepper; pour over chicken. Combine crushed crackers, cheese and paprika; sprinkle over chicken. Bake at 400° for 20 minutes, or until hot and bubbling.
Mix well and shape into small balls size of a walnut. Brown in skillet 10 to 15 minutes or bake at 350° for 15 minutes.
Mix together cream cheese, butter and sugar. In a separate bowl, mix milk and pudding (make fluffy). Add pudding to first mixture. Blend well. Gradually mix in Cool Whip. Crush cookies in food processor.
Mix first 6 ingredients in large bowl and shape into small walnut-size balls. Put last 3 ingredients into large saucepan and bring to a boil. Place meatballs into the sauce and cook for 25 to 30 minutes. Serve in chafing dish or heated dish with toothpicks.
Cream the butter and sugar together. Add eggs and vanilla. Add flour, baking powder and salt all sifted together. Spread in a 13 x 9 x 2-inch greased pan. Bake 15 to 20 minutes at 350°. Remove and place marshmallows over cake, then cool, for 30 minutes. Add topping.
Mix in order with flour enough to make a stiff dough. Chill. Roll out and cut with the shaped cutter of your choice. Bake about 10 minutes at 350°.
Add salt and pepper to bread crumbs. Put in 8 or 9-inch square dish. Top with tuna, then cheese. Combine eggs and milk. Pour over mixture in dish. Bake at 350° for 45 to 50 minutes or until lightly browned.
Soften cream cheese and cream. Add soup, picante and hominy. Can be made early. Serve with corn chips.
Whip confectioners sugar, egg whites, vanilla and butter 10 minutes. Pour over crust. Top with sliced bananas, crushed pineapple and Cool Whip. Garnish with chopped pecans.
Place pineapple in buttered casserole dish (or spray the dish with butter-flavored PAM). Mix sugar and flour and sprinkle over pineapple. Sprinkle cheddar cheese, then crushed crackers. Drizzle oleo on top. Bake at 350° for 20 to 30 minutes.
Cook squash and onion together until tender. Drain water from squash and mix with sour cream and soup. Set aside.
Mix all ingredients, except cheese. Pour into baking dish. Place cheese on top. Bake for 1 hour in 350° oven.
Fry bacon; remove from grease and cool. Saute onion and bell pepper in bacon grease. In a casserole dish, mix rice, tomato paste, salt, pepper, brown sugar, sauteed onions and peppers with grease and crumbled bacon. Slice sausage and place on top. Cook, covered, for 1 hour and 15 minutes at 375°. Fluff with a fork and place back in the oven for 15 minutes.
Pour over brisket and cook 1 1/2 hours longer. Baste with sauce periodically. Keep covered.
Break off tough ends of asparagus. Peel lower white sections; place in baking dish. Drizzle with olive oil. Sprinkle on chopped garlic. Bake at 450° for 8 to 10 minutes. Makes 2 to 3 servings.
Grease 12 x 18-inch piece of heavy-duty aluminum foil. Place fish fillets in center of foil. Combine vegetables and place over fish. Sprinkle with dill and salt; drizzle with lemon juice. Top with Jarlsberg cheese. Fold up sides of foil, crimping to make a tight seal on top and ends. Place foil packet on top of hot barbecue grill. Grill for 25 minutes. Carefully open packet, if fish is still translucent in the middle, reseal and grill for an additional 5 to 10 minutes.
In a 13 x 9-inch baking pan, pour crushed pineapple including juice. Pour cherry pie filling over pineapple. Sprinkle cake mix over fruit. Slice butter in thin pieces and place over cake mix. Bake in a 350° oven for 55 minutes.
Brown the ground beef and drain. Add beans and 1/2 cup cheese. Stir until melted. Meanwhile, heat oven to 375°. Separate crescent rolls into 8 triangles and arrange in ungreased 9-inch pie pan. Press dough pieces together to seal. Bake 10 to 12 minutes or until golden brown. Spoon the meat mixture into prepared crust. Top with lettuce, tomato, remaining cheese and sour cream (sour cream amount can vary).
Preheat oven to 350°. In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup of sugar and vegetable oil. Mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in mint flavored chocolate bits. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Shape into balls; roll in remaining sugar. Bake 8 to 10 minutes. Makes 5 1/2 dozen.
Combine margarine and peanut butter. Add powdered sugar and vanilla. Mix with hands. Roll into balls. In double boiler melt wax and chocolate chips. With a toothpick dip balls into the hot mixture. Place on wax paper until cool.
Blend the cheese with butter 4 or 5 hours ahead. Stir in the flour, salt, paprika and mix well. Wrap 1 teaspoon dough around each olive. Cover completely. Arrange olives on an ungreased baking sheet. Refrigerate. One-half hour before serving, bake in a 400° oven for 10 to 15 minutes. Serve warm.
Open all cans and pour in large pan; heat and simmer for 15 minutes. Eat and enjoy.
Bake pie crust lightly. Cut candy bars; place in bottom of crust. In bowl, mix cream cheese, sugar and eggs, beating well after each addition. Add sour cream and peanut butter. Pour over candy bars. Bake 30 to 40 minutes at 325° until middle is set. Cool completely.
Grind peppers in food processor or blender. Combine all ingredients except Certo. In heavy saucepan over high heat, bring to a boil. Remove from heat. Let stand 5 minutes. Add Certo and pour immediately into clean jars and seal. For hotter jelly, add more hot or less sweet peppers. Serve with crackers and cream cheese.
Cook elbows as directed. Brown ground beef, green pepper and onion. Mix these and all other ingredients, except potato chips, together. Place in greased 2-quart casserole and add crushed potato chips on top. Bake at 350° for 30 minutes. Serves 6 to 8.
Fry steak in 1 tablespoon of grease until brown. Fry onions now, too. Add flour to meat and brown. Add 1/2 can of peeled tomatoes and 1 to 2 cups of water for gravy. Add salt, pepper, cuminos and garlic powder to taste. Cover and simmer until gravy is desired thickness.
Saute onions and bell pepper in oleo. Combine with rice, egg, pimento, sugar, salt and pepper. Top with cheese. Bake at 350° for 30 to 40 minutes. Makes large casserole.
Mix together in a saucepan the sugar, cocoa, milk and margarine. Bring to a boil. Boil for one minute. Remove from heat and add peanut butter, oatmeal and vanilla. Stir until well mixed, then drop by teaspoon on waxed paper.
Mix together 1 stick Imperial oleo, one pound sifted powdered sugar, 2 cups crunchy peanut butter and 3 cups crushed Rice Krispies. (Can use a rolling pin and a Ziploc bag to crush them.) Then roll all ingredients into small balls about the size of a half dollar; refrigerate overnight. Next day, melt over hot water 1/3 bar paraffin and 12 ounces chocolate chips. Dip each ball in chocolate and drain on waxed paper or wire rack. Makes 100 balls.
Roll pretzels	with rolling pin (not too fine). Mix pretzels, 3/4 cup	melted oleo and 3 tablespoons of sugar and press into a 9 x 13-inch pan. Bake at 400° for 8 minutes, no longer. Cool.
Cut chicken up. Reserve boney back pieces for other use. Wash and dry chicken. Mix together the flour, salt, pepper and garlic salt. Dip the chicken pieces in the egg. Roll in the coconut. Roll in the seasoned flour. Choose baking dish that will hold the chicken pieces in one layer. Put the butter in baking dish in a hot 400° oven until just melted. Arrange the chicken, skin side down, in the dish. Bake in hot oven 30 minutes. Turn chicken so skin side is up. Bake 20 to 30 minutes longer or until tender and browned.
Beat egg yolks unti light and fluffy. Gradually beat in half of the sugar. Beat egg whites until fluffy and gradually beat in remaining sugar. Fold whites into yolks. Add cream, milk and flavoring. Stir well to combine. Pour in punch bowl and sprinkle top with nutmeg. Serves about 40 punch cup servings.
Preheat oven to 375°. Combine filling ingredients in order given; pour into pie shell. Bake 50 to 60 minutes or until knife inserted 2 inches from center comes out clean. Top with Streusel Topping. Bake for an additional 15 minutes. Makes one 9-inch pie.
Brown hamburger meat, onion and salt and pepper to taste. Add tomatoes, vegetable soup and tomato paste. Simmer for 30 minutes. Pour over cooked, drained noodles. Mix and pour in baking dish. Top with cheese slices. Put in oven to melt cheese.
In small bowl, combine onion, garlic, lemon juice, soy sauce, honey and ginger. Add chicken. Cover and refrigerate at least 1 hour.
Slice cucumbers 1/4-inch thick. Combine rest of the ingredients and marinate together for at least 2 hours. Makes quick and easy good Tsukemono.
Saute bell pepper and onion. Add hamburger. In separate pot, simmer tomato sauce, crushed tomatoes, Italian soup and Italian seasoning and water. Let simmer. Add hamburger, pepper and onion and simmer. Cook spaghetti. Heat oven to 400°. Place one layer cooked spaghetti in bottom of casserole dish. Add sauce and then layer with cheese. Repeat steps until all is used. Cook in oven for about 20 minutes.
Separate stems and caps. Chop stems and saute with onions. Mix all remaining ingredients, then add mushroom stems and onions. Stuff mushroom caps and place on cookie sheet. Bake at 350° for 20 minutes.
Clean and cut carrots crosswise in 2 inch pieces; place in 5 quart cooking pan. Wash roast, cut up in large pieces, season with salt, ground black pepper and garlic salt. Transfer meat to 5 quart pan with carrots; add water to top of meat. Cook covered for 2 hours or longer until very tender. OR, cook in pressurized cooker (i.e., Presto cooker) with water up to top of meat for 40 minutes. Remove meat to large bowl or rectangular pan, reserving broth. Discard suet. Trim fat from meat and cut into small pieces. Remove carrots to a small bowl. Set meat and carrots aside. Strain beef broth into separate bowl, add water, if necessary, to make 2 cups; set broth aside.
Cook broccoli until tender and drain. Mix with sour cream, soup and cheese. Pour in baking dish and top with cracker crumbs. Bake at 350° until crumbs are brown.
Melt butter in small pan over low heat. Whisk Worcestershire sauce, mustard and tomato paste or catsup until well blended and smooth, about 1 minute. Serve sauce over steaks immediately.
Bake cake as directed on box. Cool cake then crumble cake in punch bowl. Add 1 box of pudding. Layer 1 can of fruit and pineapple. Top with half of Cool Whip and coconut. Repeat with remaining ingredients. Top with nuts, cherries and Cool Whip. Refrigerate.
Split bread in half lengthwise. Melt oleo and saute chopped onion until done. Add garlic powder and hot sauce to taste.
Saute celery and onion in oleo until begins to dissolve. Mix all ingredients together. Put in casserole dish. Top with bread crumbs and extra cheese. Bake at 325° for 25 to 30 minutes.
Beat together brown sugar, oil and eggs. Mix together soda, vanilla and sour milk. Add to first mixture. Add flour, mixing well, then add rhubarb and finally nuts. Pour batter into 2 greased and floured 8-inch loaf pans. Sprinkle top with mixture of 1 tablespoon butter and 1/2 cup sugar. Bake 1 hour at 325°.
Preparation for this meal is 15 minutes, cooking time is 1 hour. Heat oven to 425°. This recipe is for 4 servings.
Sauce: Saute beef, pork, onion and garlic in oil in 4-quart saucepan until meat is well-browned. Add tomatoes, tomato paste, water, salt, oregano, basil and red pepper; simmer, covered, 1 hour.
Brown sausage and mushrooms. Drain. Stir in Velveeta, bread cubes and onions. Spoon into greased 12 x 8-inch baking dish. Beat milk and eggs. Pour over sausage mixture. Cover. Refrigerate several hours or overnight. Heat oven to 350°. Bake, uncovered, 40 to 45 minutes or until golden brown. Let stand 10 minutes before serving. Makes 6 servings.
Combine flour, margarine and 1/4 cup sugar. Press mixture into bottom of 9 x 13 x 1-inch pan. Sprinkle chopped nuts onto crust. Bake in moderate oven until golden brown. Let crust cool.
Chop wood, carry into house 'n build fire in stove. Get out bowl, spoons 'n necessary ingredients...grease pan 'n empty yeast in warm water...take doll 'n toys off table 'n give little Lydia a spoon 'n let her help.
Preheat oven to 400°. Brown ground meat; drain. Add tomato sauce and seasoning. Simmer 5 minutes. Spread crescent rolls onto cookie sheet. Flatten. Cook in oven 5 minutes. Turn crescent rolls over. Spoon on beef mixture. Place Velveeta slices over beef mixture. Return to oven until cheese melts. Remove pan from oven; top with lettuce and tomato. Use taco sauce as desired.