HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except eggs. Mix well and add egg yolks, one at a time. Fold in well beaten egg whites. Pour in greased tube pan. Bake in 325° oven for 1 hour.
Place beef in buttered casserole. Add soup and water. Cover. Bake at 250° for 2 hour to 2 hours and 30 minutes. Yields 4 servings.
In large bowl combine milk and yeast. Stir to dissolve yeast. Add sugar, butter and salt. Stir until butter is melted. Stir in 3 cups flour; beat until smooth. Add remaining flour and cheese; mix well. Pour into well greased 1 1/2 quart casserole. Cover with wax paper and let rise in a warm place until doubled. Bake in preheated oven at 350° for 50 to 55 minutes. Cool on wire rack for 10 minutes. Loosen edges and remove from dish. Cool. Serve warm with butter.
Melt the first 3 ingredients. Blend in the remaining ingredients. Press into an 8 x 10-inch pan. Let cool and cut into squares.
Mix first 3 ingredients in a 2-quart saucepan. Heat over medium-high heat, stirring constantly, to the soft ball stage. Remove from heat. Add peanut butter and vanilla. Mix well. Pour in a buttered 8 x 8-inch dish or pie plate.
Mix. Spray bottom of skillet with nonstick spray. When heated, add eggs. In center of eggs, add omelet ingredients. Just as eggs of omelet get done, take spatula and fold in half and put on plate. The middle will not be done. Top with cheese and put in microwave on 2 1/2 minutes.
In medium saucepan, melt 2 cups chocolate chips over low heat; stir until smooth. Remove from heat and allow chocolate to cool to room temperature. Beat in egg yolk, cream and liqueur until smooth. Refrigerate for 1 hour or until set. Form heaping teaspoonfuls of mixture into 1-inch balls. Place on cookie sheet and refrigerate for 30 minutes.
Brown ground beef, onion and brown sugar. Season to taste. Add tomato soup. Cook noodles and add cream of chicken soup. In greased casserole dish, layer meat mixture, cheese and noodles. Bake at 375° for 45 minutes.
Cream sugar and cream cheese, add eggs and vanilla. In midget foil cups, place a vanilla wafer and layer cream cheese mixture on top. Bake at 350° for 20 minutes. Let cool; top with Cool Whip and 1 cherry. Keep refrigerated.
Dissolve Jell-O in hot water; put in blender the Jell-O, cottage cheese and cream cheese. Blend until smooth. Fold in Cool Whip, put in pie plate and refrigerate until set. Serves 4.
Cook and drain spinach (drain thoroughly). Place in casserole dish and add rest of ingredients. Mix well. Bake at 325° for 1/2 hour.
Mix together all ingredients except cracker crumbs. Pour into baking dish. Top with crumbs. Bake for 25 minutes at 350°.
Combine water, celery and onions. Bring to a boil. Then simmer for 30 minutes.
Add cheese to white sauce. Stir until well melted. Remove from heat. Add to beaten egg yolks gradually. Add crabmeat. Turn into casserole. Mix butter with bread crumbs and garnish. Bake at 350° for 30 minutes.
Line bottom of pie shell with berries. Mix the whipping cream, sugar, flour and salt; pour over top. Bake at 350° for 45 minutes.
Cut meat in small cubes. Combine the flour, salt and pepper. Roll meat in flour mix. Add few pieces to remaining ingredients, except parsley. Bring liquid to boil, then simmer meat and mix together for 1 1/2 to 2 hours. Remove from heat and sprinkle with parsley.
Heat oven to 350°. Heat butter in a 10-inch ovenproof skillet or greased 9 x 9 x 2-inch pan in oven until melted. Sprinkle evenly with brown sugar. Arrange dates on top so that each serving will include one. Sprinkle with pecans. Beat remaining ingredients except whipped cream on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Pour evenly over dates and pecans. Bake 40 to 45 minutes or until wooden pick comes out clean. Loosen edges of cake with knife. Invert on heatproof platter. Leave skillet over cake a few minutes. Serve warm with whipped cream.
Beat brown sugar and margarine together. Add dark corn syrup, vanilla and eggs. Beat until mixed. Stir in cup of chopped, salted cashew nuts. Pour into a chilled, unbaked 9-inch pie shell. Bake at 350° for 50 minutes.
In small roast pan, cut new potatoes to 1/2-inch thick. Layer at bottom of pan, slightly overlapping. Add water just below surface of potatoes. Add margarine, paprika, salt and pepper. Cover with foil. Bake in 350° oven approximately 45 to 50 minutes.
Mix all ingredients together and pour into 4-quart ice cream freezer. Freeze according to freezer directions.
Mix soup, sour cream, mayonnaise and diced chilies to taste. Heat mixture over medium heat until blended. Boil chicken breasts in water and chicken bouillon (optional) until cooked (approximately 40 minutes). When cooled, skin, bone and dice. Pour 1/2 of the sauce over chicken; stir until mixed. Spread a small portion of the other 1/2 of sauce in bottom of a casserole dish. Put portion of chicken mixture in each tortilla. Roll and place in dish. Pour remainder of sauce over rolled tortillas.
In a small bowl stir together Parmesan cheese, popcorn cheese, chili powder and sugar. Set aside. In a gallon size storage bag combine cereal and pretzels. Pour oil over cereal; close bag and gently toss mixture until coated with oil. Open bag. Add spice mixture. Close bag and gently toss until cereal and pretzels are well coated. Store in airtight container. Makes 7 cups.
Melt butter in heavy saucepan. Brown beef and onions. Blend in flour, salt and pepper. Add thyme, wine and water, stirring constantly, until mixture reaches the boiling point. Add parsley, carrots and bay leaf. Cover and cook over low heat for at least 2 hours or until tender. Add more water, if needed. Serve with rice. Serves 6.
In a small mixing bowl, beat the egg white until stiff peaks form; set aside. In another small mixing bowl, beat egg yolk, milk, oil and orange juice. Combine flour, sugar, orange peel, baking powder and salt. Stir into milk mixture. Fold in egg white. Bake in preheated waffle iron until golden brown. Yield: 5 waffles.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside.
Combine all ingredients. Cover. Chill before serving. Serve with Vegetable Dunkers, crackers or pretzels.
Heat oven to 350°. Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Melt butter. Add milk, butter and vanilla; beat until smooth. Pour into greased 9-inch square pan. Combine 1/2 cup sugar, brown sugar and 1/4 cup cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped cream or ice cream.
Pat out about 3/4-inch thick on cookie sheet. Refrigerate overnight. Cut into pieces. Dip into flour and brown in small amount hot fat.
Brown meat with onion; drain. Stir in flour. Let fry a few minutes while stirring so flour browns on meat. Add pepper, garlic and onion powders. To this add 1 can cream of chicken soup and 1/2 can water. Stir in sour cream; simmer for flavors to blend, about 10 or 15 minutes. Serve over noodles, potatoes or rice.
Pound the veal cutlet until quite thin. Dry well and season with flour. Saute briefly on both sides in butter and remove from pan, but keep warm. Deglaze the pan with a generous splash of brandy, adding the chopped shallots, mushrooms and heavy cream. When hot, put veal back in and heat until hot. Serve over rice. Makes 1 serving.
Soak raisins in warm water to cover until plumped; drain, discarding liquid. Line 9 1/4 x 5 1/4 x 3-inch loaf pan with wax paper, allowing ends of paper to extend over sides of pan. Set aside.
Arrange chicken breasts in an 8 x 12-inch baking dish. Blend other ingredients together in a bowl. Pour these ingredients over the chicken. Bake at 375° for 1 hour (or until chicken is tender).
Place vinegar and sugar in pan of cold water (enough to cover corn). Bring to boil. Add sweet corn. Simmer until heated through.
Prepare pie crust. Prepare apples and place in large bowl. Sprinkle with lemon juice. Mix 1/2 cup sugar, 2 tablespoons flour and the nutmeg; sprinkle over apples, tossing to coat well. Spoon into prepared shell.
Stir 1 cup boiling water into gelatin. Add frozen strawberries. Let stand until it begins to gel. When firm, add ice cream and Cool Whip. Fold in pecans. Chill before serving.
Mix all ingredients together. Pour into well buttered baking dish and bake at 350° until firm.
Place in layers in a 9 x 13-inch dish as ingredients are given. Serve with corn chips. Great for a party!
Mix and put in casserole dish. Top with bread crumbs. Bake at 350° for 45 minutes to 1 hour. I often put it in my crock-pot.
Cook spinach and onion according to package directions. Drain well, pressing out excess liquid. In a bowl combine eggs, cheeses, salad dressing, butter and garlic powder. Stir in spinach and muffin mix. Cover; chill 1 hour or until easy to handle. Shape into 1-inch balls; arrange over baking sheet. Cover; chill until serving time or place in freezer container. Seal, label and freeze. Bake in a 350° oven for 10 to 12 minutes or 12 to 15 minutes for frozen puffs. Serve warm with mustard. Makes 50.
A biscuit bowl was always kept on hand. We had a flour bin filled with flour. The bowl was made by hewing out a block of wood then smoothed out to a fine finished by scraping with a piece of broken glass. The more use of the bowl, the more successful the biscuits.
Mix and put into an unbaked pie shell. Bake at 350° for about 45 minutes or until firm.
Mix well and bake in tube pan for 1 1/2 hours at 300°.
Thoroughly wash the spinach and remove all tough stems. Shake off any excess water, but do not dry completely. Set aside. Coat a large skillet with nonstick cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for 30 seconds. Add the spinach and pepper, and stir-fry for about 2 min., or just until the spinach is wilted and tender. Remove the skillet from the heat, and toss in the lemon juice. Serve hot.
Pare, core and slice apples. Layer sliced apples in buttered dish. Sprinkle a mixture of brown sugar, cinnamon, nutmeg and	raisins and dot with butter on each layer. Cover with plastic wrap and bake in microwave oven for 7 minutes.
Combine all ingredients. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes. Discard cinnamon sticks. Serve hot. Makes 14 cups.
Thaw potatoes and mix with other ingredients. Bake in a 9 x 13-inch pan at 375° for 1 hour.
Cook noodles as directed. Saute onions in melted butter; add clams and milk. Pour clam sauce over noodles; stir in contents of flavor packet. Let stand a few minutes to blend flavors. Toss with parsley. Makes 4 servings (3/4 cup each).
Beat eggs, add sugar and pineapple with juice. Add dry ingredients. Bake at 350° in a 9 X 13 pan, for 45 minutes or until done.
Steep for 10 to 15 minutes the teabags and 3 quarts of water. In another saucepan, boil together 1 quart of water, allspice, cinnamon sticks, sugar and cloves. Boil slowly for 10 to 15 minutes. Strain into the large pot of tea. Add frozen orange juice and lemonade and pineapple juice.
Take chopped onion and bacon and saute together. Pour juice off green beans over onion and bacon. Add vinegar and sugar; cook on high for 15 minutes. Add green beans and cook on simmer for one hour. Real good!
Preheat oven to 375°. In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers. Makes 6 to 8 servings.
Preheat oven to 375°. In medium saucepan, melt shortening. Stir in cocoa until blended. Beat in sugar, egg and vanilla. Stir in flour and salt. Add nuts. Drop rounded teaspoonfuls of dough 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Remove from oven. Immediately place a mint or chocolate wafer in center of each chocolate cookie and press in. Remove from cookie sheet and cool completely on wire rack. Makes 2 dozen cookies.
Mix all ingredients well. Pour into paper-lined muffin pans. Bake at 325° until lightly browned. Makes 6 dozen minis or 3 dozen regular sized muffins.
Mix crumbs and 1 1/2 sticks butter or margarine (3/4 cup melted). Pat in a 9 x 13-inch pan. Beat together confectioners sugar, eggs and 1 1/2 sticks margarine for 15 minutes! (Important to beat correct time.) Batter will be thick and foamy! Pour mixture onto crust. Layer pineapple and banana and spread Cool Whip. Garnish with cherries, walnuts and chocolate syrup. Refrigerate!
Add 2 tablespoons bacon drippings in a cast-iron skillet and melt. Pour a majority of the drippings into corn bread mixture. Add about 1/2 cup of milk. Mix all ingredients well. Bake at 350° for 20 to 25 minutes in skillet.
Boil chicken and cool; remove bones. Cook broccoli about 4 minutes; drain and chop. Thinly slice onion. Mix together soup, mayonnaise, and lemon juice. Layer chicken, broccoli, soup mixture and onion. Top with bread crumbs. Bake at 350° about 20 minutes. Serves 8.
Cream the butter and sugar until fluffy. Blend in pumpkin, egg and vanilla. In separate bowl stir dry ingredients; mix the two bowls and bake at 350° for 10 minutes. Cool and frost.
Blend sugar and margarine until well blended, then add egg yolks, one at a time, then add flour, milk, flour and milk, ending up with flour. Add baking powder and vanilla. Beat egg whites until stiff, then fold them into batter. Also fold in 1/2 cup German chocolate. Grease and flour pan; bake at 350° for 1 hour.
Preheat oven to 400°. Stir together all ingredients. Place in 2-quart souffle dish. Bake 30 to 35 minutes or until golden brown. Serve with corn chips or crackers.
Mix strawberries and pineapple together. Prepare pudding according to directions. Bake cake by directions. Slice cake in center (4 halves). Put one half in bowl. Cover cake with pudding, fruit, then Cool Whip. Repeat for each layer. Sprinkle with coconut, if desired.
Brown ground beef. Add taco seasoning, corn and chili/salsa. Spread in 9 x 13-inch pan. Sprinkle cheese on top. Mix corn bread as package directed. Spread on top. Bake at 375° for 30 minutes or until brown.
Set oven at 350°. Melt margarine in loaf pan. Mash bananas with a fork until smooth. Add sugar, beaten egg and melted margarine (save 1 tablespoon in loaf pan). Blend this mixture together. add all-purpose baking mix and mix thoroughly. Pour into loaf pan and bake 45 to 60 minutes. Serve warm!
Preheat oven to 350°. Cook chicken in slow cooker until done. Cool before deboning. Reserve broth. Prepare gravy per directions on package using chicken broth. Layer 1/2 chicken, 1/2 drained peas and 1/2 gravy in casserole. Cover with 1 crust. Cook at 350° until golden brown. Remove from oven. Layer rest of ingredients on top of this. Cover with last crust. Cook at 350° until golden brown.
In casserole dish, place asparagus spears, peas and soup in two layers. Cover with cheese and top with bread crumbs. Be sure to season with salt and pepper. Bake in 350° oven for 25 to 30 minutes.
Preheat oven to 350°. Cream butter and sugar; add eggs and beat. Add raisins, spices and vanilla; mix. Add buttermilk, soda and flour; mix well. Add little flour at a time to make a medium stiff batter. Bake 50 minutes. Baking time depends on oven.
Preheat the oven to 275°. Combine the milk and corn meal or corn, and stir until smooth. Add the remaining ingredients. Pour into a greased 9-inch loaf pan or 1 quart casserole. Bake for about 2 hours, or until set. The pudding may be served hot or cold.
Cook squash until tender, drain water and mash up. Add cream of chicken soup, pimentos, onion, carrot, and sour cream; mix well. Put 1/2 of Pepperidge stuffing in bottom of dish. Pour squash mixture in dish. Melt butter and mix with other half of stuffing; spread over top. Cook at 350 degrees for 30 to 45 minutes.
Mix all ingredients together except kisses. Roll into small balls and place on ungreased cookie sheet. Bake at 400° for 8 minutes. Add chocolate kisses to middle of each cookie and bake for another 2 minutes.
Combine both dressings well. Place all vegetables in a large bowl and pour dressing mix over them. Toss gently to coat. Cover and refrigerate at least 8 hours, stirring several times.
Cover wild rice with water and microwave on High for 6 minutes. Drain and repeat. Brown meat, mix with other ingredients and add to rice. Cover with wax paper or casserole cover and microwave on High for 20 minutes, stirring every 5 minutes. Let stand for 4 minutes.
In olive oil, saute onions, green pepper and garlic together for 2 minutes. Stir in ground beef. Cook until browned. Add the remaining ingredients. Turn into a 1-quart casserole dish. Bake for 30 minutes at 350°.
Mix all ingredients well and shape into loaf. Bake for about 1 hour at 350°. The last 5 to 10 minutes you can cover it with a sauce of:
Mix together. Shape into balls. Pan-fry in skillet until brown. Place in baking pan to keep warm after cooking in a 375° oven for 1 hour.
Mix all ingredients. Pour into a well-greased pan. Bake at 350° for one hour.
Combine raisins and water; bring to boil. Remove from heat. Stir in oil, sugar and egg. Sift together dry ingredients; beat into raisin mixture. Pour into greased cake pan (9 x 13 x 2-inch). Bake at 350° for approximately 20 minutes.
Boil sugar, salt and milk until mixture becomes a soft ball when dropped in cold water. Remove from heat; add peanut butter, butter and vanilla. Stir until thickened. Pour into buttered pan. Cut into squares.
Cool chicken and set aside. Cook noodles in broth from chicken. Cook until almost done. Add other ingredients, along with chicken. Cook until done.
Mix all ingredients in a mixing bowl for 15 minutes. Pour in cake pan and bake 30 minutes or until top is light brown. After it cools, turn on aluminum foil to take cake out. Turn cake again so it is up right. Then add chocolate frosting.
In a large bowl, mix brown sugar, sugar, vegetable oil, salt and flour to form a crumbly mixture. Set aside 1 cup of this for cake topping. In a separate bowl, beat the egg with the buttermilk, then add to large mixture. Stir in baking soda, cinnamon and nutmeg, and mix well.
Mix all ingredients and place in a casserole dish. Top with mixture of 1 cup Ritz cracker crumbs, 1/2 stick melted oleo and 1/2 cup slivered almonds. Bake at 350° for 45 minutes.
Roll roast in flour and brown in margarine until dark brown. Add all ingredients. Cook on top of stove until tender or about 3-4 hours according to thickness of roast.
Mix first 4 ingredients well. Spread onto Boboli bread and broil until bubbly. Cut into squares and serve.
Sift together flour, baking powder and salt; set aside. Mix gradually in different bowl: margarine, peanut butter, brown sugar, white sugar and eggs. Put in dry ingredients. Bake at 325° for 20 minutes in a greased 10 x 15-inch pan. Frost.
Preheat oven to 350°. Combine all ingredients. Mix well. Shape mixture into a 12 x 7 1/2 x 2 loaf pan.
Preheat oven to 350°. Cut margarine into cake mix as if for pie dough. Mix in coconut. Put into a 13 x 9-inch cake pan; pat down. Build up edges. Bake for 10 minutes and remove from oven. Spread pie filling over crust. Mix sour cream and eggs well and drizzle over the top. Bake for 25 minutes more. Good warm or cold.
Brown the bacon. Set aside and brown ground beef and onion. In a large casserole, mix the last five ingredients. Add meat and onion mixture and mix well. Add the beans. If pork and beans have a lot of liquid, drain some off. Bake at 350° for 1 hour.
Cook spinach and lasagna noodles separately according to package directions. Drain and set aside.
Beat egg whites and baking powder until stiff. Crush crackers and fold into egg whites. Fold in walnuts. Pour into a greased cookie sheet. Bake 25 minutes at 350°. Will be a light golden brown and firm. Cool and cut. (Better when made the day before.) Serve with whipped cream on top or Cool Whip.
Wash greens well to remove dirt; rinse at least 3 times in an abundance of water. Put small leaves in pot and strip larger leaves from stems. Before adding to pot container, put in 1 quart of cold water; cut salt pork into strips about one-inch thick and drop into pot. Add Crisco or lard. Cover pot and bring to a boil. Periodically stir greens in pot so as to allow those on top to go to the bottom. Then push down so leaves are covered with water. Lower heat and boil slowly for 2 hours (the longer the better), adding water to keep greens covered. Actual cooking time depends on tenderness of greens. Juice from greens is good served over cornbread and with pepper sauce on them.
Combine all ingredients. Stir well; refrigerate. Serve on date nut or whole wheat bread. Yields 1 cup.
Pour beans in casserole. Add mushroom soup. Cover with onion slices. Cook in 350° oven until onion slices are done.
Make cake in 13 x 9-inch tin. Let cool and cut into 2-inch squares. Make chocolate frosting, making it thinner than normal; very runny is best.
Drop chicken into boiling water 5 to 8 minutes. Debone it (or start with boneless and save the trouble!) Spray an oblong 9 x 13-inch casserole with nonstick spray. Line pan with chicken breasts. Combine a jar of sauce with cut up onions and simmer 10 to 15 minutes. Top breasts with sliced cheese (cover completely!) Pour sauce over top. Bake in 350° oven for 25 minutes. It's done when cheese bubbles!
Beat eggs. Add salt, pepper, Parmesan and vegetables. Pour batter into a round 9-inch oiled pan or 9 x 9-inch square pan. Bake in preheated oven at 375° for 45 minutes. Serve warm or cold with parsley.
Mix shortening and sugar. Add eggs and water. Stir. Add dry ingredients and mix. Stir in gumdrops. Spread on a 10 x 15-inch cookie sheet. Bake at 350° for 20 to 25 minutes or until center springs back when pushed.
In square baking pan, melt margarine or butter. Sprinkle light brown sugar to cover bottom of pan. Peel sweet potatoes and cut each into 3 lengthwise pieces and lay into bottom of pan. Sprinkle pumpkin pie spice or cinnamon on top of sweet potatoes to cover. Bake at 350° for 25 minutes.
Combine all ingredients, mixing well to evenly distribute and coat well with mayonnaise. Add seasoning to taste. If salad is dry, add a bit more mayonnaise. Serve as a sandwich or as a salad on a bed of lettuce. Makes 8 servings.
Cook pasta until done in salted water. When done, rinse in cold water, drain and cool. Make sure there are no shells in the crab and that it is well drained. Add remaining ingredients and mix well. Refrigerate until ready to use. This makes a lot, but is easy to cut in half.
Combine first 5 ingredients and mix well. Put cupcake papers in muffin pans. Put 1 vanilla wafer in each. Fill cups 3/4 full of cheese mixture. Bake at 375° for 15 to 20 minutes. Cool and top with pie filling.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture into cocktail size balls. Heat oil. Brown and cook meatballs. Keep warm. Pour off fat.
Mix shortening with flour until crumbly. Add buttermilk, a little at a time, until you can form a soft dough (a little less than one cup). Place dough on lightly floured surface; pat or roll dough out until smooth and about 3/4-inch thick. Cut out biscuits with biscuit cutter. Place on a buttered cookie sheet. Brush top with milk. Bake 12 to 15 minutes at 400°.
Place 1 quart rhubarb and enough sugar to taste in bottom of baking dish. Combine flour, sugar, baking powder, pinch salt, and egg, and spread over fruit. Bake at 350 degrees. Any kind of fruit can be used instead of rhubarb.
Choose small mushrooms about the same size. Wash and trim off hard end of stems. Peel onion, chop finely, and saute in 1/2 ounce butter until transparent. Add whole mushrooms, salt, pepper and dry sherry; simmer gently 5 to 8 minutes. Drain and cool. Dip in beaten egg, roll in bread crumbs and fry quickly in remaining hot butter until crisp and golden brown. Serves 4.