HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Break up crackers into a food processor. Add sugar and butter. Process until fine crumbs form OR put graham crackers into a sturdy plastic food bag and seal. Crush crackers with a rolling pin until reduced to fine crumbs. Add sugar and melted butter. Knead in bag until blended. Pat over bottom of 9 inch spring form pan.
Melt butter and put in oblong baking pan. Mix together in bowl the flour, sugar, baking powder and milk. Spread mixture on top of butter. Spread pie filling out on top of mixture. Bake at 350° for approximately 30 minutes. Fruit will sink to bottom. Crust will rise to top.
Mix powdered sugar, cream cheese and vanilla until well blended. Whip whipping cream and fold into cream cheese mixture. Turn into pie shell. Refrigerate at least 3 hours. Mix blueberry pie mix	with lemon juice and spread over the top. Add whipped cream, if desired.
Combine flour, baking powder and soda and set aside. Cream together brown sugar and Crisco. Add eggs and vanilla and blend thoroughly. Add flour mixture and coffee alternately. Drop from teaspoon onto greased cookie sheet. Bake at 400° for 8 to 10 minutes. Frost cookies. Makes 7 dozen.
Mix in a plastic bag; seal and put into refrigerator. Next day, mix again. Following day, mix and leave bag open in refrigerator. The next day, spread out on cookie sheets and put into oven. For electric ovens, cook on warm approximately 12 hours. For gas ovens, leave in oven with just pilot light for approximately 24 hours.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix all ingredients, except spinach, until well blended. Beat for 1 minute. Stir in spinach until well blended. Pour into pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes; remove from pan. Makes one loaf (24 slices).
Heat chocolate and 2 tablespoons of the milk in a saucepan over low heat. Stir until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Pour into crust. Freeze until firm, about 4 hours. Trim with chocolate curls. Freeze leftover pie until ready to eat.
Heat oven at 375°. In large mixing bowl, combine all ingredients except candy kisses. Blend well at low speed. Shape into balls, using a rounded teaspoonful for each. Roll balls in additional sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven. Top each cookie immediately with a candy kiss, pressing down firmly so cookie cracks around edges.
Mix cake according to directions and bake in a 9 x 13-inch pan for 15 minutes. Cool. Mix the puddings, ice cream and milk; mix well. Spread over cake and sprinkle with nuts. Refrigerate 2 hours. Can use different pudding and ice cream flavors. Keep stored in refrigerator.
Microwave first three ingredients until melted. Blend well. Pour into 13 x 9-inch pan and lay 6 slices of bread on syrup mixture. Top with 6 more slices. Combine rest of ingredients and pour on bread. Cover and refrigerate overnight. Bake, uncovered, for 45 minutes at 350°.
Beat the eggs well. Blend in gradually, flour, sugar and salt. Add pineapple and blend.
Whisk Miracle Whip, lemon juice, salt and pepper. Add to chicken with onion and celery. Toss. Chill.
Melt cream cheese in a double boiler. Mix in sugar, nuts and vanilla. Drop immediately by spoonfuls onto a large sheet of waxed paper.
Melt butter over low heat. Remove and stir in brown sugar. Stir well. Cool and stir in eggs. Sift dry ingredients together and stir in, then add vanilla and nuts. Spread in well-greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or when lightly touched with finger in center, slight imprint remains. Cut while warm.
Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract. Stir in chopped almonds; mix well. Drop from a teaspoon onto a lightly greased baking sheet. Garnish with candied cherry halves, if desired. Bake at 325° for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheet immediately. Makes about 2 1/2 dozen.
Add all this together until smooth. Pour in 2 layer cake pans. Bake at 350° for 45 minutes or until done. Let cake layers cool. Ice the cake with 2 containers Cool Whip. Add coconut in red and green food coloring, then sprinkle on top of cake.
Lightly spoon flours into measuring cup; level off. Mix first five ingredients in large bowl. Slowly add milk until well blended. Bake in a 9 x 5-inch loaf pan for 1 hour at 350°.
In large bowl, cream butter with sugar until light and fluffy. Beat in eggs. Combine bananas, milk and vanilla. Mix flour, soda and salt. Blend in flour, mixing alternately with bananas. Stir in nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour and 10 minutes or until tester comes out clean. Cool 10 minutes; turn out of pan and cool completely. Makes 1 loaf.
Preheat oven to 425°. Trim off the ends of the zucchini and core the tomatoes. Cut each into equal horizontal slices. Arrange the slices in an oven-proof baking dish with the edges slightly overlapping. Alternate layers of zucchini and tomatoes.
Make mix according to directions. While mix is baking, melt caramels with enough milk to make it pour. When brownies are done, pour caramel over top and sprinkle with chocolate chips and nuts. Let cool then cut into squares.
Cream butter; add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread in greased 10 x 15 x 1-inch pan. Bake at 350° for about 20 minutes. (Turn heat down if edges are browning too fast.) Spread while hot with melted chocolate. Sprinkle with chopped nuts. Cool and cut into small squares. Makes about 6 dozen.
Cook corn; cut into 12 chunks. Combine the cooked corn, rotini, tomatoes, zucchini and olives in a large bowl. In a small bowl, combine remaining ingredients. Pour over vegetable mixture. Cover and refrigerate 2 hours, stirring occasionally. Serves 8.
Sprinkle nuts in the bottom of a buttered 12 cup bundt pan. Arrange dough in pan; sprinkle with dry pudding mix. Stir together butter, brown sugar and cinnamon; pour over rolls. Cover and chill 8 hours.
In saucepan, saute onion in margarine. Add soup and heat 1 minute. Mix crackers and cheese in bowl. In casserole dish, put a layer of green beans, a layer of soup mixture and a layer of crackers and cheese mixture. Repeat layers and sprinkle cheese on top. Bake at 400° for 20 to 25 minutes.
Wash zucchini and cut into thin slices. Peel and quarter onions and cut in thin slices. Cover vegetables with water and add salt. Let stand 2 hours, then drain thoroughly. Bring remaining ingredients to a boil and pour over vegetables. Let stand 2 hours, then bring to a boil and boil 5 minutes. Pack in hot sterilized jars and seal. Yields 3 pints.
In a buttered 2-quart casserole, mix together tomatoes and 2 cups of stuffing mix. Stir in onion, sugar and seasonings. Dot butter; sprinkle remaining stuffing mix on top. Bake at 375° for 45 minutes. Yields 8 servings.
Melt butter over low heat in an 8-inch square pan. Sprinkle with brown sugar. Arrange fruit over sugar. Heat oven to 350°. Mix Bisquick and 3/4 cup sugar. Add soft shortening, egg and 1/4 cup of milk. Beat vigorously. Stir in 1/2 cup of milk gradually and vanilla. Beat 1/2 minute. Pour batter over fruit in prepared pan. Bake 35 to 40 minutes. Invert pan at once on a serving plate. Allow pan to remain over cake for a few minutes.
Saute pecans in butter. Reserve. Mix all ingredients. Place in 1 1/2-quart baking dish. Top with pecans. Chill until serving time. Bake at 350° for 20 minutes. Serve hot with crackers or small bread sticks.
Rinse and pat dry chicken. Melt butter in medium skillet. Saute chicken 2 to 3 minutes each side. Add vermouth and half lemon juice. Cover and raise heat to high for 2 minutes. Add remaining lemon juice. Simmer, uncovered, until done. Transfer chicken and sauce to small platter and garnish with oil.
Preheat oven to 375°. Beat together butter, eggs, vanilla, salt and brown sugar. Slowly add flour and baking soda, mix well. Add chocolate chips, peanut butter chips, oatmeal and nuts. Spoon onto nonstick cookie sheet, bake for 8 to 10 minutes. Cool on rack.
Take 2 fish, cooked, and 5 loaves of bread. Bless before God in the name of Jesus. Break into pieces and serve. Feeds about 5 thousand! St. Mark 6:37-44.
Saute onion, spinach and mushrooms. Combine all ingredients and heat. Serves 2 people.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Sweetened Condensed Milk until smooth. Stir in Lemon Juice and Vanilla. Pour into Pie Crust. Chill for 3 hours. Top with desired amount of Pie Filling before serving.
Cook spaghetti in boiling salted water. Do not overcook; it is preferable that spaghetti be firm. After draining, place spaghetti in a large shallow saucepan. Add tomato sauce and cheese. Stir mixture over heat until the cheese melts and forms strands. Arrange spaghetti in a serving platter. Sprinkle with cheese and dot with pieces of butter.
Cut meat in 2-inch pieces. Roll meat in seasoned flour (salt and pepper). Brown thoroughly in cooking oil. Cover with hot water. Simmer for 2 hours, adding water if necessary. Add vegetables and cook until tender, about 30 minutes. If desired, thicken liquid for gravy. The flavor gets better each time the stew is reheated. Makes 12 servings.
Line casserole dish with broken corn tortilla chips. Brown meat with onion. Drain fat. Add taco seasoning after mixing with water as directed on package. Put meat mixture on top of chips. Put pinto beans on top of meat mixture. Mix Ro-Tel and soup and pour over ingredients. Top with grated cheese. Bake 30 minutes at 350°. Cover with foil while baking.
Cut a thin slice off the top of each roll and reserve. Hollow out roll bottoms, leaving 1/2-inch shells; reserve bread pieces. Tear tops and bread pieces into pea size pieces (3/4 cup soft bread crumbs). Stir together bread crumbs and egg. Add sausage; mix well. Shape mixture into 16 (1 1/2-inch) meatballs. Arrange meatballs in an 8 x 8 x 2-inch baking dish. Cover with vented clear plastic wrap. Microcook meatballs on High 5 1/2 to 7 1/2 minutes, or until juices run clear, turning meatballs over and rotating dish once or twice. Drain.
Mix coconut, sugar and sour cream together and refrigerate 24 hours. Bake cake according to directions. Let cool and slice into 4 thin layers. Spread icing on layers. Put cake in refrigerator. Slice on fifth day, if you can wait that long.
Cook celery and onion in melted oleo until golden. Combine soup, water and cheese spread. Thaw broccoli. Cook rice according to package directions. Combine all ingredients. Place in greased 2-quart casserole dish. Bake at 350° for 45 minutes.
Peel, wash and slice the potatoes crossways; drain. Place the 4 cups of cooking oil in a frypan and heat until hot. Place the potatoes in the frypan a few at a time. Cook until a light brown; remove potatoes and remove the cooking oil from the frypan. Pour 1 cup of water into the frypan and add the sliced onions. Let the onions cook for 5 minutes and add the potatoes. Sprinkle the flour over the potatoes and cook over a slow fire for 10 to 15 minutes, stirring occasionally. Serves 6 to 8 people.
Cream shortening and sugar. Add egg and beat well. Add dry ingredients alternately with sour milk. Add vanilla and mix well.
Boil sugar, cream of tartar and milk until soft ball stage. Remove from heat and add vanilla and nuts. Beat mixture until it begins to thicken. Place on waxed paper by teaspoonfuls.
Mix together meat, eggs, dressing, onion and seasonings. Add just enough bread crumbs to bind mixture. Cut a sheet of waxed paper into a rectangle the size of a cookie sheet (10 x 15). Spread and pat meat mixture over waxed paper. Arrange ham slices in a layer over meat mixture. Arrange cheese slices over ham. Roll up like a jelly roll. Place in baking dish and bake uncovered at 350 for about 1 1/2 hours. Pour tomato sauce over top and bake 20 minutes more.
Melt margarine in baking dish. Combine flour, cheese and seasonings in plastic bag. Moisten potatoes in water and place in bag; shake.
Cook cabbage until just tender with 1 teaspoon salt and 1/2 cup water. Retain 1/2 cup cooking liquid. Add remaining ingredients. Cook about 5 minutes and let stand. Heat when ready to serve.
Combine in large saucepan sugar, cocoa, milk and butter. Bring to a 1 minute boil. Stir in peanut butter and oats. Drop in patties on wax paper.
Cream margarine with sugar. Add eggs and vanilla. Beat until fluffy. Mix flour, soda and salt. Add alternately with mashed bananas to first mixture. Stir in orange segments, chocolate pieces, coconut, almonds, cherries and figs. Pour into 2 greased loaf pans. Sprinkle with sliced almonds over top. Bake at 350° for 1 hour and 15 minutes. When cool, sift confectioners sugar over tops. Remove from pans and slice thinly to serve.
Set oven at 350°. In mixing bowl, beat egg. Add flour to sugar. Add flour and sugar mixture gradually to egg; beat well. Add salt and milks. Add melted butter and vanilla. Beat and pour in unbaked pie shell. Cook until pie doesn't shake in middle, about 25 minutes or more.
Spray pan with Pam. Beat egg whites until stiff. Gradually add sugar and vanilla. Fold in nuts and crackers. Put in pie plate. Bake at 325° for 30 minutes. When cool, top with Cool Whip.
Cook rice according to package directions. Add sour cream and green chiles. Pour half into casserole. Top with cheese. Pour rest of rice mixture over and top again with cheese. Dot with margarine and sprinkle with paprika. Bake at 350° for 1/2 hour.
Mix together and pour into large greased casserole dish. Bake at 375° for 30 minutes.
This is another really old menu. My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Brown hamburg and onion. Add remaining ingredients; simmer for 1 hour. Remove bay leaf and serve. Each cup contains 220 calories.
Heat oven to 375°. In large bowl mix all ingredients except flour and cocoa. Beat at medium speed, scraping bowl until mixture is light and fluffy. Continue beating. Gradually add flour and cocoa until well mixed. Take small amounts of dough. Roll into two 3-inch logs. Place 1 inch apart on cookie sheets. Bake at 375° for 7 to 9 minutes. Cool completely. Dip both ends of each cookie in melted chocolate chips, then into finely chopped nuts.
Melt butter in a 9 x 13-inch Pyrex dish. Place peaches or apples in dish. Sprinkle with 1/4 cup of sugar and 1 tablespoon of cinnamon. Combine the rest of the sugar, flour and milk in a bowl and mix well. Pour over peaches and do not mix. Sprinkle the top lightly with cinnamon and sugar, if desired. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together and sprinkle with artificial sweetener. Salt and pepper to taste. Cook until cabbage and celery are tender.
Cook onions in bacon drippings. Add sugar, mustard, garlic powder, salt and vinegar. Cook, covered, for 20 minutes. Add mixture to beans. Add bacon. Pour into casseroles. Bake at 350° for 1 hour. May be frozen. Serves 20.
Wash, core and dice apples (do not peel). Add celery and nuts. Just before serving, add whipped cream to which sugar and vanilla have been added. Mix thoroughly.
Chill a small bowl and beaters from an electric mixer. Place pineapple chunks in large bowl; set aside. In the top of a double boiler over hot water, combine egg yolks, sugar, vinegar, reserved pineapple syrup, butter, and salt. Stirring constantly, cook mixture about 4 minutes or until thickened. Remove from heat and allow to cool. Chill 30 minutes. Add cherries, mandarin oranges, and marshmallows to pineapple chunks. Stir in chilled dressing. In chilled bowl, beat whipping cream until peaks form; fold into fruit mixture. Chill over night.
Mix all ingredients together. Spray loaf pan with Pam. Pour mixture in a loaf pan. Bake at 325° for 40 to 50 minutes.
Place roast in 4-quart casserole. Sprinkle with garlic salt and pepper as desired. Add remaining ingredients. Cook, covered, on cook level 3 for 1 1/2 to 2 hours or until thoroughly cooked, no longer pink and temperature of 170° is reached. Turn roast over halfway through cooking time. Yield: 6 to 8 servings.
Mix, roll and cut in small pieces. Drop into boiling broth. Cook, covered, 12 to 15 minutes.
Cook broccoli just until tender; drain. Saute chopped onion in butter. Mix remaining ingredients together with broccoli and onion. Season to taste with pepper and salt (soups are salty; taste before adding more). May be heated in a slow cooker until served. Very good!
Use large fork to blend first 6 ingredients together then add water. Mix well roll out on floured board.
Arrange chicken in a shallow 3-quart baking dish. Place 1 slice cheese on each piece of chicken. Stir together cream of chicken soup (undiluted) and dry white wine. Spoon evenly over chicken. Coarsely crush seasoned stuffing mix or croutons and sprinkle on top. Evenly drizzle with butter. Bake, uncovered, in a 350° oven for 50 to 55 minutes.
Cook and stir pepper and garlic in margarine until tender. Add tomatoes and salad dressing. Simmer 10 minutes. Stir in rice and top with cheese. Sprinkle with olives. Serves 4. Per serving, contains 344 calories, 17.7 fat grams, 32.6 carbohydrates and 31.9 cholesterol.
Heat butter and garlic over low heat in small saucepan, about 15 minutes. Add lemon juice, pepper and olives; heat thoroughly, but do not boil. Cook broccoli according to package directions. Drain and arrange in heated serving dish. Sprinkle lightly with seasoned salt, then pour sauce over all. Yields 12 to 14 servings.
Mix ingredients well. Pour in pie shell. Bake at 350° for 40 to 45 minutes or until center is done.
Combine first 3 ingredients. Cut in butter until crumbly. Stir together sweet potato, sour cream and buttermilk; add to dry ingredients, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll to 1/2 inch thickness. Cut dough with a 3 inch round cutter, and place biscuits on a lightly greased baking sheet. Bake at 400° for 15 to 20 minutes or until golden brown. Makes 14 biscuits.
In saucepan, place bacalao in cold water to cover. Simmer 15 minutes. Drain and repeat process 3 more times. Shred bacalao with fingers. Combine bacalao with potatoes, onion, avocado, tomato and eggs. Blend olive oil and vinegar. Combine with salt and pepper to taste. Toss. Serve with French bread. Makes 4 to 6 servings.
Mix flour, salt and baking soda; set aside. Mix margarine and peanut butter; add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon onto baking sheet. Flatten with a fork. Bake at 350° for 10 to 15 minutes until lightly browned. Yields 4 to 5 dozen.
Combine ground beef, milk and dry bread. Form into balls. Do not brown. Place into glass baking dish; they can be layered. Pour the soups over the top. Bake at 350° for 1 1/2 hours, covering the last 1/2 hour. Good for either dinner or as appetizers.
Melt the chocolate and margarine. Add pecans to hot mixture. Cream the sugar, eggs and vanilla by hand until fluffy. Add flour. Mix together with chocolate mixture. Bake at 325° for 20 to 25 minutes. Makes 24.
Drain and combine all 3 kinds of beans. Add all other ingredients; mix. Refrigerate several hours or overnight, stirring 3 or 4 times. Drain before serving. Makes 10 servings.
In a large bowl, beat eggs and add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in apples. Pour in pie shell and bake at 375° for 15 minutes. Meanwhile, combine margarine, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set; cool. Serve warm or cover and refrigerate. Makes 8 servings.
Place bacon in 3-quart casserole. Cover; microwave at High 3 minutes. Drain all but 2 tablespoons fat. Add potatoes and onion. Pour reserved clam liquid into casserole. Cover. Microwave at High 7 to 9 minutes or until potatoes are fork-tender, stirring once. Combine flour and 1/4 cup milk. Add flour mixture, remaining milk, salt and pepper to casserole. Do not cover. Microwave on High 8 to 10 minutes or until thickened, stirring several times. Stir in clams and light cream. Microwave at High 2 to 4 minutes or until heated through.
Mix together undiluted soups, oleo and almonds. Set aside 1 cup of the mixture. Add rice to remaining soup mixture. Pour into a 2-quart Pyrex dish. Place 6 halves of chicken breast on top of soup mixture. Bake in a 325° oven about 2 hours. Use reserved cup of soup mixture to baste chicken at 20 minute intervals. Near the end of baking time, sprinkle cheese over chicken and allow to brown. When done, garnish with almonds. Makes 6 servings.
Crust: Blend 1 stick margarine and graham cracker crumbs. Press into a 9 x 13 x 2-inch dish.
Heat oil; saute onions, celery and green pepper until brown. Add almonds, water chestnuts and turkey. Mix in flour and seasonings. Saute lightly, stirring until well blended. Mix in broth, pimento and pineapple. Cover and let steam briefly. Season with salt and pepper. Serve with rice.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2 inch of root end. Cut each quarter into thirds.
Shell can be substituted for other type crust (6 ounce size). Beat whipped topping, 1 cup milk and vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Spoon into pastry shell. Refrigerate 4 hours. Makes 8 servings.
Mix ingredients and roll into balls the size of small walnuts. Flatten with bottom of glass (oiled and coated with sugar). Sprinkle cinnamon on top (optional). Bake at 325° about 13 to 14 minutes.
Fry finely chopped bacon until crisp; add onion and saute until soft. Put corn through a food chopper; add to onion and bacon. Cook until begins to brown. Add butter, then flour. Cook slowly for 3 minutes. Add milk, salt and pepper; cook until thickened. Then add cream; heat and stir until smooth.
Cook squash until tender; drain off water. Add all other ingredients. Pour into greased casserole dish. Bake at 350° until top is golden brown and bubbly.
Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, onion, cheese, butter and seasonings. Stir well. Add to broccoli and mix gently (batter will be thick). Pour into greased 8-inch baking pan. Bake at 375° for 25 to 30 minutes.
Use deep, long pan. Line with foil. Place roast in bottom. Cover with onion slices and mushrooms. Pour soup over roast. Add vegetables. Cook at 325° for 3 1/2 to 4 hours.
Place flour in medium mixing bowl. In small bowl, mix oil and water. Add to flour all at once. Stir until all the flour is wet. Turn out on lightly floured surface. Knead 10 times. Roll out until dough is about as thick as your first finger is. Cut with biscuit cutter or 2-inch glass. Leftover dough may be gathered and rekneaded about 5 times. Flatten and cut as before. Bake in 450° oven on ungreased baking sheet until brown. Serve hot!
Mix first 2 ingredients in a large bowl until well blended. Sprinkle pudding mix over ice cream/Cool Whip mixture and blend. Add peanut butter and cereal to mixture. Mix together. Spray 9-inch pan with Pam. Fold mixture into pan. Cover and freeze.
In a large kettle, combine chicken, water, onion, celery, salt and pepper. Cook until chicken is tender, about 1 1/2 hours. Remove chicken from broth and pick meat from bone. Return to broth with rice. Heat thoroughly.
Brown pork chops in hot skillet just until white. Add Rice-A-Roni in a 9 x 13-inch dish mixed with 2 cups water and packet of seasoning. Place pork chops on top. Bake 30 minutes in a 300° oven.
Brown meat and drain. Cover bottom of an 8 x 11-inch dish with toast pieces. Scatter sausage or bacon over toast, then cheese. Beat eggs. Mix milk, mustard and salt. Add eggs and pour over top of cheese. Refrigerate overnight. Bake at 350° for 45 minutes.