HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flour liver and saute until brown. Remove, then saute onion. Dissolve bouillon cube in hot water. Add to onion, along with flour, to make gravy. Add sage, parsley, salt and pepper until well blended. Finally, return liver, along with cooked ham. Simmer all together for approximately 20 minutes.
Mix shortening and sugar together. Add the remaining ingredients and mix well. Bake in loaf pans at 325° for one hour.
Place all ingredients in a large mixer bowl of mixer and beat on cake mix speed for 2 minutes. Put in jelly roll pan that has been sprayed with Pam and bake at 350° for 30 to 40 minutes or until done. Frost while still hot with icing.
For crust, mix graham cracker crumbs, butter, and 3 Tbsp. sugar and sprinkle small amount of vanilla in it. Press in 9 x 13 greased dish and chill. Mix powdered sugar and Dream Whip, then add cream cheese. Spread on crust. For topping, mix 1 can cherry pie filling and 1/4 cup sugar. Spread on Dream Whip layer. Chill several hours before serving.
Soften cream cheese and mix in mushrooms and Tony's Creole to taste. Spread this mixture over croissant rolls and then roll up. Brush with egg white and sprinkle with peppercorns. Then bake per package directions.
Drain pineapple and add to juice water to make 1 1/2 cups. Combine with cranberries in saucepan and cook until cranberries stop popping. Add pineapple tidbits, diced orange sections and sugar. Cook 10 minutes longer. Pour hot mixture over dry gelatin and stir until gelatin is dissolved. Add pecans and pour into glass Pyrex dish. Chill until set. Makes 8 to 10 servings.
Mix the mayonnaise with the cream cheese. Pour over vegetables and mix together. Flavor is best if this is prepared the day before and stored overnight in the refrigerator.
Pour hot coffee over ice cream; add honey to whipped cream. Fold into coffee-ice cream mixture. Add rum and crushed ice. Makes about 2 quarts.
Scoop out zucchini meat. Add all ingredients. Add enough clam juice to hold mixture together. Set zucchini close together in a greased baking dish. Pile mixture into zucchini. Spoon 2 tablespoons melted butter over all. Bake at 375° for 15 minutes. Makes 6 stuffed zucchini servings.
Cut cantaloupe into wedges or rings; scoop out seeds and fiber from center and peel. Wash and drain blackberries. Arrange wedges or rings of melon on lettuce and fill center with blackberries. Serve with Lime-Honey Dressing (see Dressings).
Bake yellow cake mix according to directions on box. Make two layers in order in which ingredients are listed. Put cherries and nuts on top. (Use a punch bowl because the recipe makes a lot.)
In large pan, melt margarine over medium heat. Add cocoa, sugar and milk. Whisk until smooth. Cook and stir over medium heat until mixture begins to boil. Time for 3 minutes, stirring occasionally. Remove from heat. Stir in vanilla and peanut butter. Add oats and mix well. Drop by spoonfuls onto waxed paper. Cool.
Roll into 1 to 1 1/2-inch balls. Bake at 350° in oven for 15 to 25 minutes or until golden brown. Cook thoroughly.
Blend cake mix, Crisco oil, sour cream and eggs together for 10 minutes. Will be thick. Mix sugar and cinnamon together. Save 3 teaspoons sugar mixture; put aside. Add rest of sugar and cinnamon to batter. Add chopped nuts last. Pour batter into ungreased 2 piece tube pan. Bake 55 to 60 minutes at 325°. Sprinkle sugar and cinnamon over cake.
Combine eggs, sugar and shortening; cream well. Add mashed bananas and milk. Beat well and add dry ingredients, vanilla and nuts. Pour in greased 5 x 10-inch oblong or 2 (8-inch) layer pans. Bake at 350° for 35 to 40 minutes. Serve plain with confectioners sugar sprinkled on top or with chocolate icing.
Trim crusts and butter 4 slices of bread and place, buttered side down, in dish. Put cheese on each slice and 1/2 the ham. Butter other 4 slices of bread and place buttered side up. Place cheese and rest of ham on top. Mix together eggs, milk, salt and pepper and pour mixture over bread slices. Refrigerate until ready to bake. Bake at 350° for 30 minutes.
Pour cooked ziti into 9 x 13-inch pan. Brown beef and onion; pour over it. Top with spaghetti sauce, cheese and pepperoni. Bake 30 minutes at 350°.
Salt and pepper both sides of chicken and place on a rack in a shallow open roasting pan. Bake in hot oven (450°) until browned, about 20 minutes, then reduce oven to 350°. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apples. Cover and bake 10 minutes longer.
Blend together cream cheese and Ricotta cheese. Sprinkle gelatin over water and orange juice in small saucepan. Soften 1 minute. Heat and stir constantly until dissolved. Add gelatin mixture, strawberry extract and Equal to cheese mixture and blend until smooth. Fold in fruit. Prepare whipped topping and fold into cherry mixture. Pour into prepared pie crust and chill 4 to 6 hours.
Mix all together. Store in jar. To make one cup, use 2 or 3 teaspoons and fill with hot water.
Mix applesauce, sugar and vinegar; boil hard for 20 minutes. (May boil longer if you want thicker butter.) Add candy hearts and cook 10 more minutes. Stir and pour into hot, sterilized jars and seal. Process in boiling water bath for 15 minutes. Makes 5 pints.
Preheat oven to 425°. Roll half the pastry and fit into pie pan. Mix apple juice, tapioca, spices, salt and apples. Pour into unbaked crust. Dot with butter. Cover with a pie shell. Make slit in top of crust to allow steam to escape. Bake at 365° for 45 minutes.
Pound steak to 1/4-inch thickness. Sprinkle with lemon-pepper and salt. Cut into 4 x 1/2-inch strips. Dip steak in buttermilk. Dredge in flour. Brown steak on both sides in hot oil in a large skillet. Drain well. Yields 4 servings.
Boil the first 3 ingredients to 270°; add nuts. Boil to 295°. Take off burner quickly. Add butter and soda; hurry. Pour into 2 buttered cookie sheets.
Press hash browns into baking dish like pie shell. Spoon 1/4 cup butter over hash browns. Bake 25 minutes at 425°. Mix ham or sausage, green pepper and shredded cheese. Pour mixture over pie shell. Mix eggs, milk, salt and pepper. Bake for 30 minutes more at 400°.
Mix all ingredients except bread crumbs together. Place in casserole and cover with bread crumbs. Dot with oleo and bake at 350° until bubbly.
Blend ingredients in order given in large mixing bowl. Bake in 9 x 13-inch pan at 350° for 35 to 45 minutes. Ice with Cream Cheese Frosting or dust with powdered sugar. This cake (a family favorite) is moist and keeps well. We have had guessing games about this cake and no one ever guessed beets.
Fold Cool Whip into prepared pudding. Crumble cookies in food processor. Layer: pudding, cookies, pudding, cookies.
In large bowl, add sugar to cheese; beat until fluffy. Fold in Cool Whip. Fold in cake. Spread in a 9 x 13-inch pan. Spread strawberry glaze with strawberries added over top. (Fix strawberry mixture according to package.) Refrigerate.
Yeast may be added to dry ingredients. Mix all together with enough whole wheat flour to make a rather stiff dough. Let rise 1 to 2 hours. Form into loaves and smear tops with grease. Bake about 1 hour in a 350° oven, after they have doubled in bulk.
Combine margarine, sugar, eggs and evaporated milk in medium bowl; mix well. Add vanilla, cornmeal and cinnamon, stirring until well blended. Spoon into pie shell. Bake at 350° for 30 to 45 minutes or until set. Cool for 20 minutes before serving. Yield: 6 servings.
Preheat oven 450 degrees. Place yeast in bowl, add sugar, salt, milk, and add mashed potatoes and half of the flour. Beat well. Add softened shortening. Reserve 1 c. flour for kneading dough. Turn out on board and knead until smooth. Put in greased bowl, cover and place in refrigerator. Take out as much as need. Shape in rolls. Let rise in warm place until doubled. Bake 15 - 20 minutes.
Prepare cake as directed. When cake is done, poke holes in cake and pour condensed milk over cake. Mix cream cheese, powdered sugar, butter and vanilla. Spread over cooled cake.
Cream butter, 1 3/4 cups of sugar and eggs. Mix well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with Carnation milk. Mix 2/3 cup brown sugar and cinnamon. Pour half of batter into a 9 x 12-inch pan. Sprinkle with half of sugars and cinnamon mixture. Pour in rest of batter. Top with remaining mixture. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Mix all ingredients together. Add sugar, egg and oil. Add fruit, beans, vanilla and nuts. Bake for 1 hour.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Blend well. Beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes or until cake tester inserted in center comes out clean. Do not underbake. Cool in pan about 5 minutes. Prick cake with cake tester or wooden spoon, gradually spoon glaze over cake. Cool 15 minutes.
Sift flour with sugar and salt. Add milk. Stir until smooth. Add egg and beat thoroughly. Bake on hot griddle.
Crust: Mix together the flour, melted butter and chopped pecans. Cover bottom of a 9 x 12 x 2-inch pan and bake at 350° until light brown. Cool for 30 minutes.
Spread pineapple in bottom of casserole dish. Mix sugar, flour and cheese together. Spread over pineapple. Toss crackers with margarine and spread over cheese mixture. Bake at 350° for 25 minutes.
Dissolve Jell-O and sugar in boiling water. Add remaining ingredients, except 7-Up, and freeze for 2 days (use gallon water jugs). Four hours before party, thaw to slush stage and add 7-Up.
Spray Pam in a medium size pan. Fry onion and then add hamburg and brown. Cover the mixture with water (this will make your broth). After about 15 minutes, add the noodles. When noodles are almost done, add the tomatoes and your soup is ready.
Mix everything at one time. Put coffee in last. Batter will be thin. Bake at 350°.
Mix egg and sugar. Add remaining ingredients one at a time. Pour into a greased pie tin. Sprinkle top with the cinnamon and nutmeg. Bake at 350° for 30 minutes. Serve warm with ice cream or whipped cream.
Cook broccoli, cauliflower and carrots until barely done. Drain and place in casserole dish. Combine mushroom soup, Cheez Whiz and milk; heat until melted. Pour over vegetables. Bake at 350° for 20 minutes. Take out of oven and pour onion rings over casserole. Bake for 10 more minutes.
Blend all ingredients until mixed. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Drain pineapple; add enough water to make 1 cup. Boil and dissolve Jell-O in liquid. Add to strawberries. Stir until melted. Add remaining ingredients and chill.
Prepare crust. Combine blueberries (fresh or frozen) and rhubarb (fresh or frozen) in a bowl. Add water. Combine sugar and cornstarch. Add to berries-rhubarb mixture. Stir well. Place in crust. Bake at 400° for 40 to 50 minutes. Serve cold.
Put all 3 ingredients in iron frying pan and cook until water evaporates. Crystals will form on nuts. Pour nuts on baking sheets, distributing evenly. Cook in preheated 300° oven for 30 minutes, stirring after first 15 minutes. Take out and let cool.
In a saucepan melt butter over medium heat. Add flour and cook, stirring for 3 minutes. Whisk in warm milk and bring to a boil, stirring constantly. Add salt, pepper and cheese spread. Stir until cheese is melted. Remove from heat. Meanwhile, bring water to a boil. Add oil and salt. Cook macaroni 10 to 15 minutes. Drain and rinse. Add macaroni to cheese sauce and stir. Pour into a 2-quart dish. Bake in a 350° oven for 30 minutes. Top with shredded cheese and return to oven to melt cheese. Serves 8 to 10.
In electric skillet, brown the hamburger. Drain grease. Add spaghetti sauce and simmer. In a saucepan, boil macaroni, drain and rinse. Add macaroni to sauce. Stir in grated cheese. Place sliced cheese on top and allow to melt. Eat and enjoy.
In saucepan, heat first 3 ingredients until lukewarm, 120° to 125°. In large bowl, blend flour (white), yeast, salt and cinnamon. Add eggs and warm liquid. Beat 2 minutes with electric beater. Stir in whole wheat flour, raisins and cherries.
Mix cake as directed. Pour half of the batter into a greased 9 x 13-inch pan. Bake 15 minutes at 350°. While cake is baking, melt in a double boiler the caramels with milk and butter. (It is better to have this already prepared.) When cake is done, pour caramel mixture over cake. Sprinkle the chocolate chips and 1/2 of the nuts over the cake and pour rest of the batter over this and sprinkle rest of nuts on top. Bake another 20 minutes.
Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Stir in garlic, 1 1/2 cups water, the soy sauce and molasses; heat to boiling. Add green beans and heat to boiling. Reduce heat. Simmer, uncovered, 15 minutes.
Cook rice in little water until tender, add milk, salt, sugar and butter, and when nearly boiling add egg yolks beaten with cornstarch. Mix with water or milk and cocoa; when thick enough, add flavor. Beat egg whites with 6 tablespoons sugar and little flavoring, put over pudding and bake in slow oven until brown.
Preheat oven to 200°. In large mixing bowl beat egg whites until stiff peaks form, adding sugar gradually while beating. When smooth and shiny, add vanilla and food coloring. Beat until well-blended. Line 2 baking sheets with foil. Spoon meringue onto foil. Bake kisses for 1 1/2 to 2 hours until firm. Transfer to wire racks to cool. Makes 4 to 5 dozen.
Boil to 310°. Remove from fire; add flavoring and color. Pour into little cups.
In a bowl add all ingredients except yeast mixture. Add yeast mixture to dry ingredients and mix well. Turn out onto floured pastry cloth and knead about 1 cup flour into the dough until it's firm, but not tough. Roll out to desired shape (this much dough will make a crust big enough for a large institutional sized cookie sheet). Place on well-oiled cookie sheet and let rise 15 minutes in a warm place. Add your favorite pizza sauce, toppings and cheese. Bake at 425° for 25 minutes. (I usually bake my pizza for 15 minutes and then add cheese for the last 10 minutes of baking time.)
Peel potatoes, cut in medium-size chunks, and boil until tender while potatoes are boiling. Slice sausage into 1/4-inch thick pieces, simmer them 15 minutes. Drain excess liquid. Drain most of the liquid off potatoes; leave some so potatoes won't be dry. Add oleo and sausage, mix well. Add salt and pepper to taste.
Cut bacon into small pieces. Saute with veal (which has been cut into 1-inch cubes) and onion until golden brown. Add salt, paprika and chicken broth. Cover and simmer slowly until veal is tender (1 to 1 1/2 hours). Mix flour, cold water and sour cream and stir into veal. Cook until thickened, stirring constantly. Keep hot in a 300° oven or serve from chafing dish. A garnish of toasted, slivered almonds add a nice touch. I serve this over buttered noodles, sprinkled with poppy seed.
Clean salmon and mash into a fine mixture. Soften cream cheese. Blend all ingredients together. Sprinkle crushed pecans and parsley on top or form into ball and roll in parsley and pecans. Serve with assorted crackers.
Combine sugar, egg, oil, vanilla and pumpkin. Mix well. Add dry ingredients. Stir in raisins. Drop by teaspoonful onto a cookie sheet. Bake at 350° for 15 to 20 minutes. Cool for 2 minutes on pan. Remove and put on paper to finish cooling. Makes 4 dozen.
Preheat oven to 400°. Melt 6 tablespoons butter into 9 x 13-inch dish. Mix together flour and milk. Then add eggs and sugar; mix. Pour batter over top of melted butter. Add apples and sprinkle with cinnamon. Bake at 400° for 20 to 25 minutes or until pancake puffs and turns a little golden. Serves 2 hungry people!
Cream shortening and sugar in bowl. Beat in eggs. Add pumpkin and 2/3 cup water, mixing well. Sift in dry ingredients, blending well. Stir in raisins and pecans. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Mix together. Roll in small balls. Flatten with fork on cookie sheet. Bake at 325° for 20 minutes. (Don't get too brown.) Makes approximately 60.
Cream together the butter, sugars and the egg. Add the dry ingredients and brandy; stir well. Add white chocolate chips and cranberries. Bake at 375° for 8 to 10 minutes. Best to take them out when they are still doughy. Makes 2 dozen.
Cream together oleo, sugar and baking powder. Add eggs one at a time, beating after each. Add remaining ingredients and mix well. This will be a thick batter. Pour into a loaf pan and bake 1 hour and 20 minutes at 325°.
Mix margarine and peanut butter. Add vanilla. Beat with mixer. Gradually add powdered sugar. When it gets too stiff for mixer, finish mixing by hand. Roll into little balls. Melt wax and chocolate morsels in double boiler over low heat. Cover balls with chocolate mixture by dipping. Place on wax paper to cool.
Spread softened cream cheese on a large (12-inch) plate. Cover with entire bottle of chili sauce. Add sliced black olives, sliced green olives, chopped onions, chopped green peppers or other vegetable favorites. Cover with finely grated Mozzarella cheese. Keep refrigerated. Serve with crackers or corn chips.
Melt margarine in Dutch oven over medium-low heat. Add flour; stir frequently, allowing flour to cook for 10 minutes. Flour may turn light gold, but should not brown. Chop fine in food processor: parsley, onion, celery and garlic. Chop green onion bottoms with knife; snip tops with scissors. Add chopped vegetables to roux. Stir to blend, then cover and simmer until wilted. Add water slowly, while stirring to blend. Add rest of ingredients, except shrimp. Simmer, covered, for at least 30 minutes. Check frequently to be sure gravy doesn't stick. Add water if needed.
Brown hamburger and drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat; set aside. Combine noodles, 1/2 cup cheese and sour cream. Place on bottom of casserole dish. Top with meat mixture and rest of cheese. Bake at 350° for 30 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Mix dry ingredients. Cut in butter until crumbly. Place 1/2 of crumb mixture in an 8-inch square pan. Cover with the cranberry sauce. Top with the other half of the crumb mixture. Bake at 350° for 45 minutes. Serve warm with Cool Whip.
Cook squash and onions 5 minutes; drain. Mix soup, sour cream, squash and onions together. Mix stuffing and butter, keeping two or three tablespoons of dry stuffing mix for topping. Mix all together. Place in buttered casserole dish. Sprinkle with remaining stuffing mix. Bake at 325° for 25 or 30 minutes.
Mix together peanut butter and Marshmallow Fluff. Boil 5 minutes the sugar, milk and butter. Mix peanut butter and Fluff with sugar, milk and butter after boiling. Pour in buttered pan.
Mix all the ingredients together and marinate chicken wings overnight. Bake uncovered at 350° for 45 to 60 minutes. Do not turn over.
Heat applesauce just to boiling. Add Jell-O and mix well. Stir in thawed raspberries. Pour into 8 or 9-inch ring mold. Chill until set. Unmold onto lettuce covered plate. Serve with sour cream or whipped cream-mayonnaise dressing. Serves 6.
Dissolve Jell-O in boiling water. Mix cream cheese and cherry juice. Fold in remainder of ingredients and chill.
Layer in a 13 x 9-inch cake pan the lettuce first, then other ingredients (except sugar, mayonnaise and cheese) one at a time (save bacon until ready to serve). Top with sugar and mayonnaise. Then sprinkle on the cheese. Cover and refrigerate 24 hours or overnight. Crumble on bacon when ready to serve. Mix in or serve as is.
Mix ingredients thoroughly. Place in refrigerator for at least 2 hours. Place in casserole dish or an 11 x 9-inch pan. Layer with American cheese, crushed Pringles and slivered almonds. Bake for 30 minutes at 325°.
Cream shortening and sugar. Add vanilla and eggs, one at a time. Beat well. Sift dry ingredients (including cocoa). Add alternately with milk, starting and ending with flour. Pour into tube pan. Bake at 325° for 1 hour and 15 minutes. Do not overbake.
Preheat oven to 350°. Combine all ingredients except Cheddar in 1-quart baking dish. Sprinkle Cheddar cheese over top. Cover and bake until it bubbles, approximately 30 minutes. Remove the lid and let the top brown a little. Let cool until it's comfortable to taste. Serve with crackers (like Triscuits). Serves 6 to 8.
Grease a 13 x 9-inch casserole. Break up bread and put in casserole. Brown sausage; drain off fat. Put sausage on top of bread and sprinkle with cheese. Mix eggs, milk, mustard, salt and pepper together. Make sure eggs are well beaten. Pour over sausage mixture. Bake at 350° for 35 to 40 minutes. Makes 6 to 8 servings. Can be made a day ahead and refrigerated until ready to bake.
Clean and cut up all ingredients. Put into a large bowl. Mix with oil and vinegar. Let stand for about an hour before you serve.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil, stirring constantly. Boil without stirring to 234°, soft ball stage. Bulb of candy thermometer should not rest on bottom of pan. Remove from heat. Add butter or margarine and vanilla. Do not stir. Cool to 110°. Beat until fudge thickens and loses gloss. Spread onto buttered 8 or 9-inch square pan. Cool. Yields 3 dozen squares.
Layer lettuce, noodles, cucumbers, tomatoes, tuna, peas and cheese in 3-quart serving bowl. Spread dressing over salad, sealing to edge of bowl. Cover. Refrigerate several hours or overnight. Toss to serve. Serves 8.
Simmer first three ingredients 20 minutes. Add sugar. Add milk and eggs at last. Let sit. Ready to serve 20 to 30 minutes.
Combine ground beef and onion. Brown in butter. Add soup, cheese, sugar and seasonings. Simmer 15 minutes. Cook noodles in salt and water, drain and place in baking dish. Pour sauce over. Bake at 350° for 15 minutes or until done.
Combine all ingredients except onions and bake at 350° for 35 minutes in a greased casserole. Add onions and return to oven for about 5 minutes.
Mix together egg, sugar and peanut butter. Make dough into balls, marble size. Bake at 325° for 9 minutes. Place chocolate kiss on each one and return to oven for 1 minute. Makes 24 to 30 cookies. With chocolate kisses, they taste like peanut butter cups.
Mix all ingredients except ginger ale. Just before serving, add ginger ale. Serves 30 to 40.
In a saucepan, combine soup, water, salt, onion and pepper. Bring to a boil. Pour half of mixture into a greased casserole dish. Make 3 layers of Minute rice (from box), peas and tuna. Add remaining soup; sprinkle with cheese. Bake, covered, at 375° for 20 to 25 minutes; cut through mixture with knife after baking 10 minutes.
Cream sugar and Crisco; add egg and vanilla. Mix well. Add flour and M&M's. Drop teaspoonfuls on greased pan. Bake at 375° for 10 minutes.
Cream butter and sugar in large mixing bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8 to 9 minutes. Cool until set.
Beat eggs until thick. Add sugar. Gradually add rest of ingredients except cheese. Beat cheese until smooth. Fold together all ingredients. Turn into pie crust. Bake at 300° until firm.
In 2-quart glass dish, place water, salt, squash and onion. Cover. Microwave on High for 13 to 15 minutes, stirring after 7 minutes. Drain well and mash. To squash, add 1/2 of the crumbled bacon, butter, pepper, basil, bread cubes, cheese and sour cream. Mix well and place in lightly buttered 1 1/2-quart casserole. Sprinkle with remaining bacon. Cover. Microwave on High for 6 to 8 minutes.
Mix crumbs, cheese, oil and seasonings. Dip fish in egg/milk mixture and roll in crumb coating. Arrange in lightly oiled baking pan and cook in 400° oven for 20 to 30 minutes or until flaky. Heart healthy!