HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, milk, and butter in bowl. Mix well. Add flour, salt, and sugar. Stir just until moistened. Use for coating vegetables, onion rings, fish, and chicken for deep frying.
Melt shortening; add sugar. Add enough flour to thicken like gravy. Mix in dissolved yeast; add flour until dough is quite firm. Use more flour if needed, or less. Cover and let stand about 15 minutes. Roll out and cut with rim of small glass. Fold circle over and dip in melted butter. Put on greased baking sheet. Place in cold oven and turn on to 400° and bake about 15 minutes, until light brown.
Combine the first 5 ingredients; stir in pie filling. Fold in Cool Whip. Spoon ingredients into baked pie shells. Chill 1 hour before serving. Yields 2 pies. (Another good, easy company dessert!)
Mix pudding with 3 cups milk until thick, then add Cool Whip and vanilla. Put a layer of graham crackers on bottom of 13 x 9-inch pan, then half of pudding mixture, another layer of graham crackers and rest of pudding mixture.
Grease 13 x 9-inch pan or casserole dish. Line pan with chicken breasts. Top this with layer of ham, then Swiss cheese. Combine soup and water; spread over cheese layer. Sprinkle stuffing over soup mixture. (May also sprinkle packet of herbs and seasonings if with stuffing.) Melt margarine and pour on top. Bake at 350° for 1 hour. Cover with foil for about the first 45 minutes, then uncover to brown.
Brown ground beef or pork and onion in oven. Add cabbage. Cover and cook in oven 7 to 8 minutes. Add cheese and seasonings and mix well.
Unroll refrigerated pizza crust. Press out to a 15 x 10-inch rectangle. Cut into four pieces. Top one side of dough with shredded Mozzarella cheese along with your favorite pizza toppings. Fold dough over filling. Pinch and seal edges. Place on lightly greased baking sheet. Bake at 425° for 10 minutes or until golden brown. Makes 4 servings.
Preheat oven to 350°. Butter cookie sheet. Whip butter and sugar together until well blended. Add vanilla, egg yolks and rum. Add flour and ground almonds, blending gently with spatula. Fill pastry bag with dough and form small circular shapes, approximately 2-inches apart on the cookie sheet. Bake for 20 to 25 minutes. Check after 10 minutes. Makes 40 cookies.
Combine eggs and tomato juice or milk in mixing bowl. Sift dry ingredients into bowl and beat until well blended. Drop by spoonfuls into hot, well-greased skillet. Sprinkle top of each biscuit with chopped onion and bacon. Cook over moderate heat about 5 minutes until lightly browned on one side. Turn and brown other side. Makes 8 to 12.
Cream butter and eggs together. Sift all dry ingredients together; slowly add dry ingredients to creamed butter and eggs. Add 1 cup cold water and 1 teaspoon vanilla. Bake at 350° for 30 to 35 minutes.
Boil onions until tender; drain thoroughly. Force through sieve. Combine onions with meat, parsley, crumbs, egg, cheese and seasonings. Shape into 48 small patties. Pan-fry in shallow hot oil; drain on absorbent paper. Do not pack for the picnic until thoroughly cold. Serves 8.
Cook broccoli, omitting salt. Drain well. Place broccoli in baking dish. Stir together soup and cheese. Add milk and egg. Pour over broccoli. Combine herb dressing and butter. Sprinkle over soup mixture. Bake at 350° until crumbs are brown.
Cream the sugar and shortening. Add beaten eggs. Gradually add the flour; dissolve soda in hot water and add with vanilla to dough. Fold in the nuts and chocolate bits. Drop from teaspoon on greased cookie sheet. Bake for 10 to 12 minutes at 375°.
In large skillet cook chicken in butter. Remove to heated platter. Keep warm. To drippings in pan add garlic, onion and mushrooms. Cook, stirring, until onion is tender. Stir in mustard and heavy cream. Simmer, stirring, until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.
Preheat oven to 350°. Combine ingredients until dough sticks together. Roll in 1 1/2-inch balls. Bake about 25 minutes. Drain on paper towels. Serve warm on toothpicks.
Brown onions in butter and oil. Add corn, tomatoes and olives; cook 15 minutes. Do not drain. Add eggs, milk and meal and cook 15 minutes, stirring constantly. Add all remaining ingredients and pour into a greased casserole. Bake and garnish with whole ripe olives. Yield: 6 to 8 servings.
Combine eggs, muffin mix, cream-style corn, whole kernel corn, sour cream and butter. Blend well. Pour into greased 2-quart casserole dish. Bake 1 hour at 350°. Put grated cheese on top and bake 5 more minutes.
In food processor, puree the strawberries. Add cider or apple juice, cinnamon, honey, sugar and nutmeg. Just prior to serving, whisk in cream and wine. Serve in chilled glass bowls. Garnish with strawberry slices and sour cream.
Remove sinews and bones from venison; cut meat into bite-size pieces and roll in flour. Brown in hot bacon fat in deep kettle. Add hot water, wine, herbs, onions and salt and pepper. Cover pot and bring to a boil. Lower heat and simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water, if needed. When meat is tender and vegetables done, serve hot. Serves 6.
Clean berries. Set aside. In bowl, mix condensed milk and lemon juice. After well blended, add berries (strawberries sliced and blackberries whole). Put in baked pie shell. Pour whipped whip cream on top of pie. Refrigerate.
Combine pineapple juice, sherbet and 1/2 of ice cream. Beat until smooth. Add 7-Up. Spoon remaining ice cream into punch. Serve immediately.
Mix together sugar, syrup, butter and salt. Put over medium heat and cook until dissolved. While this is cooking, beat eggs until they foam. Mix all ingredients together and pour into unbaked pie shells. Bake 30 to 40 minutes at 325°.
Mix yeast with warm water; let sit. Mix egg, sugar, shortening, flour and hot water. Add yeast mixture. Add flour; work dough. Brush top with oil; cover with cloth. Let rise until double in size. After dough rises, may refrigerate until ready to use.
Mix in order given. Drop by teaspoon and flatten in desired. Notice no flour in this recipe. Great taste.
Cook sweet potatoes until tender, remove skins and mash. Add butter, milk, salt, cinnamon or nutmeg and paprika. Beat until free from	lumps and light and fluffy.	Fold in walnuts. Turn into a greased casserole, cover with marshmallows and bake in a moderate oven (350°) until mixture is heated through and marshmallows are brown. Serves 8.
Cook green beans as directed on package. Drain well. Make a paste of the flour and butter, adding the salt, sugar and onion. Add the sour cream and cheese. Gently fold in green beans and spoon into casserole. Cover with corn flakes. Bake at 350° for 25 minutes.
Boil and cool the raisins and water. Mix well and bake in a small loaf pan 3/4 hour at 350°.
Boil sugar, oleo and milk rapidly for 8 minutes. Remove from heat. Add chocolate chips, Marshmallow Creme and nuts. Fold until melted. Pour into 9 x 13-inch pan.
Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate 2 hours, but not more than 4 hours.
Combine all ingredients. Chill 3 hours; serve. Makes 2 1/2 cups.
Place roast in center of large sheet of foil. Cut slits in roast and insert garlic. Pour mushroom soup over top, then pour Worcestershire sauce over soup. Sprinkle dry soup mix over top and season with salt and pepper to taste. Add meat tenderizer according to cut of meat. Pull foil up and seal lightly, leaving space around roast. Put roast in cake pan and put in oven at 250° from 7 a.m. to 5 p.m. Crock-pot can be used and cook on low for 10 to 12 hours.
Layer 13 cookies in bottom of an 8-inch spring-form pan. Combine milk and water with electric mixer; beat in pudding mix until blended. Chill 5 minutes. Stir in the 3/4 cup crushed candy. Beat cream until stiff. Reserve 1/2 cup for garnish. Fold remaining whipped cream into pudding mixture. Pour half of mixture over cookies; repeat layers. Garnish with whipped cream and candies. Cover and chill at least 4 hours. Serves 12.
Cut up fruit. Keep in the refrigerator at all times for the family to eat. It is wonderful. Just keep on adding cut-up fruit.
In a large saucepan, add margarine, oil, cocoa and water. Bring to a boil, stirring as not to scorch. Take from heat and pour in sugar, sifted with plain flour and stir. Add buttermilk with 1 teaspoon soda stirred in. Add beaten eggs, cinnamon, vanilla and salt. Pour into 9 x 13-inch greased oblong pan. Bake 20 minutes at 400°.
Combine vegetables. Combine salt, pepper, vinegar, oil and pickles. Mix well. Pour over vegetables. Toss lightly. Can be served on lettuce. Serves 8 to 10.
Mix together the first 4 ingredients and take out 1 cup of batter (set aside for topping).
Thaw bread dough according to package directions on a lightly greased baking sheet. Preheat oven to 375°. Press thawed dough into a rectangle about 8 x 16-inch. Prick top of bread with a fork. Brush with oil. Sprinkle to taste with salt and thyme. Bake 15 to 18 minutes, until golden. Serve warm.
Put red pepper and green pepper and a little vinegar in blender and blend. Pour into a saucepan and add the rest of the vinegar and the sugar. Bring to a fast boil. Add Certo and stir one minute. Bring to boil again and skim foam. Boil for 1 more minute and add food coloring. Remove from heat and cool. Put in jars and seal. Serve over cream cheese with crackers.
Place chicken in baking dish and cover each piece with a slice of cheese. Spread soup over cheese and stuffing mix over soup. Pour melted butter over stuffing. Bake at 325° approximately 45 minutes or until done.
Drain cup of liquid off pork and beans. Chop onions and mix along with all other ingredients to beans. Mix well. Add strips of bacon to top of beans.
Mix as usual (no liquid). Bake 25 to 30 minutes at 350°. Take out of oven. *Pour marshmallows over hot cake layer and top with Fudge made as follows:
Mix the first 3 ingredients in a 9 x 13-inch pan. Bake for 15 minutes at 350°.
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings. Cook and stir until thickened.
Place chicken in a 9 x 13-inch pan. Mix together remaining ingredients and pour over chicken. Bake 1 hour at 350°.
Cream butter, sugar and eggs together. Add dry ingredients alternately with milk. Mix chopped fruits and nuts in (after they have been dredged in flour. Bake at 325° for 15 minutes.
Melt butter in a large saucepan over medium heat. Add onion and mushrooms. Cook 2 minutes, until onion is translucent. Add water and broth. Stir in rice mix and seasoning packet; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until rice is tender. Add sherry and boil for 1 minute, then add turkey. Reduce heat to low. Mix cream and egg yolk. Stir in a few spoonfuls of soup. Add mixture to soup in saucepan in a slow, steady stream, stirring constantly. Cook only until slightly thickened and hot; do not boil! Makes 4 servings.
Put all ingredients into a food processor with a metal blade. Process to make a smooth paste. Add additional liquid, if needed. Serve in bowl with pita wedges.
Cream shortening and brown sugar. Add eggs and vanilla. Sift together flour, salt and baking powder; add alternately with milk to the creamed mixture. Add melted chocolate and melted additional fat. Add nuts. Drop from a teaspoon onto a greased cookie sheet. Top with candied cherries. Bake 15 minutes at 350°. Makes 10 dozen.
Combine these ingredients and add to yeast mixture. Divide into 4 well-greased loaf pans. Dough will be sticky. After bread rises, brush with egg wash (1 egg, beaten, 1 tablespoon milk) and bake at 350° for 30 minutes. Turn out of pan and cool.
Combine fruit with sugar, juice and all. Cook 20 minutes. Remove from heat. Add Jell-O. Stir until dissolved. Pour into jars. Either refrigerate or freeze.
Boil water and mix in sugar and coffee. Cool liquid and add brandy. Pour liquid into a jar. Drop in the vanilla bean. Seal and let it stand for at least 30 days.
Combine sugar, flour and butter. Add lemon juice, lemon rind, egg yolks and milk. Mix. Fold in egg whites. Pour into greased casserole (Pyrex). Bake in pan of hot water at 350° for 45 minutes. When done, dessert will have custard on bottom and sponge cake on top. (Use whipped cream or Cool Whip on top when served, if you like.) Serves 8.
Mix flour, sugar, buttermilk, salt and baking soda. Pour over melted margarine in a large baking pan, 13 x 9 x 2-inch. Pour fruit over top, juice and all (do not mix.) Bake at 350° for 30 minutes or until brown and solid.
Spread the bean dip on a large platter. Spread the guacamole dip over beans. Mix the sour cream and mayonnaise. Add the taco seasoning mix. Spread this mixture as the next layer. Refrigerate for a few hours and it will become firm. Right before serving, top with a layer of chopped black olives, chopped tomatoes and cover with sharp Cheddar cheese. Serve with Fritos and taco chips.
Put asparagus into 2 1/2 quart casserole dish. Add 1/2 cup bread crumbs and half of cheese on top. Pour diluted, warmed mushroom soup over this. Do not stir. Pour peas and then add remainder of cheese in next layer. Then add remaining bread crumbs. Bake at 350° until brown, about 20 minutes.
Cook chicken. Cool and chop. Mix chicken with cream of celery and cream of chicken soups and the Veg-All. Put mixture into pie crust. (I use Pillsbury pie crust that comes 2 to a box in the dairy section.) Put other pie crust on top. Pinch crust together. Bake 45 minutes to 1 hour at 350°.
Drain all vegetables and pimento for 1 hour. Bring sugar, vinegar and oil to a boil. Pour sauce over vegetables and store in refrigerator overnight with a tight lid. Take out next day and drain sauce.
Mix Jell-O and pie filling together; set aside. Grease and flour a 9 x 13-inch pan. Place miniature marshmallows in bottom of pan. Mix cake mix as per directions. Spread the mixed cake dough over marshmallows. Spoon Jell-O and fruit mixture over cake dough in pan. Bake at 350° for 45 to 50 minutes.
Pumpkin: Wash and clean inside. Slice it up and peel it. Drop into boiling salty water. Cook until tender. Drain it and mash it.
Mix together all ingredients in order listed. Cook and stir until sauce comes to a full boil. Pour into a bowl to use with appetizers.
Pour half and half over bread crumbs and let stand. Cream butter and sugar together; beat in eggs. Fold in a large can pineapple. Add bread cubes soaked in half and half. Bake 1 hour at 325°.
Sift first 4 ingredients together into bowl. Add shortening, milk and peanut butter. Beat 2 minutes. Add milk and eggs. Beat 2 minutes more. Pour cake mixture into greased and floured 9 x 13-inch pan or two 9-inch layer pans. Bake at 350° for 40 minutes in 9 x 13-inch pan or 30 to 35 minutes in layer pans.
Beat eggs and sugar together. Add flour, baking soda, salt, cinnamon, baking powder, oil and zucchini; mix well. Add 1 cup of chopped nuts, if desired. Bake at 350° for approximately 50 minutes. Makes 2 loaves.
Cream margarine, Crisco and sugar until fluffy. Add egg yolks and beat well. Sift flour and cocoa together and add alternately with buttermilk (to which you have added soda and vanilla). After mixing well, fold in coconut and beaten egg whites. Pour into 3 greased, floured and wax paper lined 9-inch cake pans. Bake in 350° oven for 25 to 30 minutes. Cake will fall slightly when cool.
Preheat oven to 450°. Pour oil in a 13 x 9-inch baking pan. Add garlic, stirring to coat. Heat pan in oven for 5 minutes. Add rosemary and potatoes to pan, stirring to coat.
Prepare and bake cake mix according to package directions using a 13 x 9-inch pan. Mix the sugar and milk and bring to a boil. Stir in 1 package coconut and then pour over the cake while it's still hot. Cover cake tightly until cool. When cool, spread whipped topping over cake and sprinkle with other package of coconut. Cover tightly and refrigerate.
Remove seeds and rind from melon. Cut into pieces, enough to make one cup. Set aside. Pour the nectar, lemon juice and dash of salt into electric blender container. Cover and turn on motor, gradually adding melon pieces. Add in order the ice cubes and the lemon sherbet. Blend until thoroughly mixed. Serve immediately.
Combine all ingredients in mixing bowl. Mix thoroughly until whipped smooth. Put into container and refrigerate. Use as needed.
Butter large casserole and line with crushed corn chips. Heat chili and beans. Alternate layers of beans, chili, onion, corn chips and cheese. Top with cheese. Bake in a moderate oven for about 15 minutes. Yields 4 to 6 servings.
Melt butter in loaf pan. Blend flour, sugar and baking powder in bowl. Blend eggs in milk and make batter of flour and sugar mixture. Pour batter in loaf pan with butter, then add the can of cherry pie filling and bake at 400° for 40 to 45 minutes or until a toothpick inserted in crust comes out dry. Serve in the loaf pan, to be dipped into bowls.
Saute onions and peppers in 2 tablespoons butter; add kielbasa cut in 1/4-inch slices and the drained sauerkraut. Heat. Mix in sour cream and mustard. Heat through, but do not boil. Serve in pita pockets.
Mix vinegar, sugar, dressing and flavor packets from noodles together, microwave for 30 seconds, and refrigerate. Crush noodles and mix with slaw mix, sunflower seeds and broccoli in a large bowl. Pour liquid over salad mix and refrigerate. Serve cold.
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder. Add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool.
Mix together all ingredients, except black-eyed peas and grated cheese. Add the black-eyed peas and grated cheese and pour into well-greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Cool and cut into squares.
Mix beans and corn in casserole dish. Mix soup, cream cheese, salt and pepper and pour on top of bean mixture, spreading evenly. Mix melted butter and crushed crackers and spread on the top. Bake 45 minutes at 350°.
Bake brownie mix according to package directions. While hot, prick top with fork or toothpick. Pour Kahlua over top and cool. Break brownies into pieces. Make mousse according to package directions. Crush Heath bars. Layer brownie pieces, mousse and Heath bars. Save some mousse for topping. You may be able to get 2 to 3 layers. Top with whipped cream and crushed Heath bars. Serve in crystal or fancy bowl. Refrigerate overnight. Keeps 4 to 5 days (if it lasts that long).
Mix all ingredients well with mixer. Pour into the freezer can. Finish filling the freezer can with milk and then freeze.
Pour hot water over Shredded Wheat; add molasses, salt and shortening. Let cool. Add yeast mixture; let rise. Add enough flour to make a stiff dough. Knead and let rise twice in size. Put in pans; let rise. Bake at 375° for 30 minutes or until golden brown.
Combine meat, egg, 1/2 of onion, green pepper and crackers. Mix well. Line 1 1/2-quart casserole with mixture, pressing evenly over bottom and	up sides. Combine 2/3 cup water and margarine. Heat until margarine melts.	Add stuffing mix and other half of onion and celery. Mix well. Spoon into center of	casserole. Spoon soup over top. Bake uncovered in a preheated 350° oven 1 hour. Makes 4 to 5 servings. Good!
Layer 1/2 of bread cubes in a 9 x 13-inch casserole. Cube cream cheese and place over bread. Layer remaining 1/2 of bread cubes. Beat eggs, milk and syrup. Pour over cheese and bread. Refrigerate overnight, covered. Cook next morning at 350° for 45 minutes. Excellent for Christmas morning breakfast. Warm syrup and serve over casserole.
Cook all the ingredients together about 1/2 hour over slow heat. Add 1/4 cup grated Italian Parmesan cheese and use on any pizza dough.
Saute onion, green pepper, celery and garlic in butter in a Dutch oven until tender. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme and red pepper. Cook over medium heat stirring occasionally about 15 minutes or until desired consistency. Stir in shrimp and simmer over medium heat 5 to 10 minutes or until shrimp is done. Serve over rice. Makes 4 to 6 servings.
Combine flour, sugar, salt, cinnamon and soda. Add pumpkin, oil and vanilla. Add eggs one at a time, beating after each one. Mix together well. Bake at 350° for 25 to 30 minutes in a greased and floured jelly roll pan.
Heat oven to 325°. Place dough on ungreased cookie sheet and bake 7 to 10 minutes. Take cookies out while they are still gooey. If overbaked, cookies will be hard in the morning.
Beat eggs until foamy. Beat in sugar and vanilla. Sift together flour and baking powder. Stir into egg mixture. Mix in walnuts and dates. Spread in well-greased 8-inch square pan. Bake for 25 to 30 minutes at 325°, until top has dull crust.
Brown beef and drain. Stir in next 5 ingredients and heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in half and form half circles. Place cut side down around edge of dish. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes until biscuits are golden brown.
Preheat oven to 350°. Start mixture; add oil, sugar, plum baby food, vanilla and eggs, one at a time. Combine flour and spices and add to first mixture. Add nuts. Pour into greased and floured tube pan. Bake for 1 hour.
In skillet in hot oil cook chicken 10 minutes or until browned on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low. Cover. Simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Yields 4 servings.
Mix candy, butter and pecans together; heat until melted. Combine rest of mix together. Fold in candy mixture. Bake 25 to 30 minutes at 350°.
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in 9 x 5-inch dish. Cool; cut into squares.
Cut halfway through the hot dog slices. Place cheese slice in each; wrap with 1/2 slice bacon. Secure with toothpick. Bake at 325° for 20 minutes or until cheese melts and browns.
Save salmon juice; remove most of the bones. Scramble eggs well. Put the salmon in bowl with onion, bread crumbs and parsley flakes. Mix well. If dry, pour a little juice from the salmon into mix. Make small patties (about 8). Fry 10 pieces of fat back meat; save grease. Fry 4 cakes at a time until golden brown. Eat it by itself or serve over rice or make sandwich. Makes about 8 cakes.
Note: These beans will come out best if boiled in a ceramic or stoneware beanpot, but if you don't have one, just use a deep casserole dish with lid.
Brown sausage; drain. Add soups. Brown the Tater Tots in the oven. Pour sausage, soup and cheese in casserole dish. Layer Tater Tots on top; cook in oven at 350° for about 20 minutes.
Mix together the first 4 ingredients. Grease dish with spray Pam. Pour the first 4 ingredients into dish. Top with bacon, cut up. Cook for 1 1/2 hours at 300°. Great with ham.
Pour scalded milk and oils over dry ingredients; stir together. Knead and let rise. Knead and let rise again. Knead and put in pans. Pam the loaf; dust with corn meal. Put Pam in bread pan. Bake in a 350° oven for 30 to 40 minutes.
Bring all to a boil. Cool well and put into freezer bags. This is very good and tastes like fresh corn.
Mix together the first three ingredients. Add desired amount of milk for proper consistency (approximately 1/4 cup milk). Top with ketchup and brown sugar if desired. Bake for one hour at 350°.