HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil oleo, sugar, water and 1/4 tsp. cinnamon. Save rest of cinnamon for top. Wrap apples in crust and pour hot ingredients over apples before placing in oven. Bake at 425° for 40 minutes. Delicious!
Cream together sugar, oil, vanilla, cinnamon and eggs. Add flour, soda, salt and baking powder. Fold in apples and chopped nuts. Pour into a 13 x 9 x 2-inch greased baking dish. Sprinkle butterscotch chips on top. Bake at 350° for 1 hour.
Mix together flour, butter and powdered sugar until crumbly. Press into bottom of 9 x 13-inch pan. Bake for 20 minutes in 350° oven. Remove from oven.
Mix 3 cups confectioners sugar with 1/4 cup hot water. Beat in 1 egg and 1/2 cup soft butter until smooth. Add 4 packages Baker's Redi-Blend; beat until creamy. Frosts 2 (9-inch) layers.
Cut cherries in quarters and marshmallows into small pieces. Drain pineapple and combine with cherries and marshmallows. Let stand about 2 hours. Soften gelatin in 1/2 cup cold milk. Heat remaining 1/2 cup milk and add to softened gelatin. Refrigerate until gelatin is partially set. Add fruit mixture and nuts. Fold into whipped cream. Slice cake horizontally into 3 equal sized layers. Spread fruit filling between cake layers and over the top and sides of the cake. Chill until mixture is firm. Refrigerate until served. May be made 1 day prior to serving. Yield: 16 servings.
Cook rice according to directions on box. Combine ingredients, except cheese, stirring lightly. Place in a 9 x 13-inch baking dish. Cover with grated cheese. Bake at 350° for 20 to 30 minutes. Based on 12 servings. Per serving contains 425 calories, 27 g fat, 912 mg sodium and 93 mg cholesterol.
Beat eggs slightly in mixing bowl. Add other ingredients and mix. Bake in moderate oven at 350° for 25 to 30 minutes.
Preheat oven to 375°. Place the unpeeled onions in a foil-lined shallow pan. Bake, uncovered, for 1 1/2 hours. Warm a heat-proof shallow serving dish. When onions are tender, remove from oven. Spear each with a fork, snip or cut off both ends and remove skin. Place the peeled onions in the warmed dish. Immediately add the butter and sour cream so they will melt from the heat of the onions. Then add the rest of the ingredients and toss lightly to mix. Serves 4.
Cream the butter and sugar together. Add the beaten eggs. Add the milk alternately with sifted dry ingredients. Pour into a small roasting pan or 2 pie pans and bake 20 minutes at 450°.
Stir well. Check with Dr. before using for babies. Good for adults for replacing body fluids.
Combine dry ingredients. Add and mix oil and eggs. Add the strawberries and pecans. Grease and flour 2 loaf pans. Bake 350° for approximately 1 1/2 hours. (I add a drop of red food coloring to make the bread pink.) Excellent to give as a holiday bread. Stays moist for several days.
Put the oil in a skillet, sprinkle in the garlic salt and place over medium heat until hot. Add the steak, green peppers, and mushrooms to skillet. Cook, stirring often, until the meat is cooked as done as you like.
Grease a heavy pan well. Sprinkle with meal. Heat pan slightly. Mix all ingredients well and pour into heated pan. Bake at 450° about 25 to 30 minutes.
Saute onions, celery and peppers lightly and allow to cool. Pick through crabmeat to remove all shell pieces. Fold all ingredients together. Gently mix so as not to break up crabmeat too much. Form into cakes (yield 16 pieces) and dredge in fresh bread crumbs. Saute on both sides until golden brown. Serve with Lemon-Fennel Remoulade.
Mix all ingredients. Sprinkle over meat (good on chicken livers). Bake at 350° for 1 hour.
Preheat oven to 325°. With 2 tubs of melted margarine, grease pan. Sprinkle bottom and side of pan with 1/3 cup ground pecans. In medium bowl, sift flour, salt and baking powder. In large mixing bowl at medium speed, beat 1 cup margarine or butter with sugar until light and fluffy (about 10 minutes, scraping sides and bottom of bowl frequently). At low speed, add flour mixture; blend thoroughly. Add eggs and mix at medium speed until just blended. Do not overbeat! Stir in rum and remaining ground pecans. Pour into prepared pan. Bake one hour and ten minutes or until cake tester inserted in center comes out clean. Let cake rest in pan for 10 minutes. Remove cake from pan and cool completely on rack. Frost with rum glaze; decorate with pecan halves if desired.
Cream shortening and oleo; add sugar. Beat and add egg yolks, then buttermilk and dry ingredients alternately. Add coconut, vanilla and nuts. Beat egg whites until stiff and fold in. Bake in 3 (9-inch) layers at 350° for 25 minutes.
Mix sugars, cream and cook to soft ball stage. After mixture stops bubbling, add margarine, vanilla and pecans. Beat. Drop by tablespoons onto waxed paper. Allow to harden.
Combine sugar, mustard, salt, vinegar and onion juice in a bowl using mixer or rotary beater. Gradually beat in oil until mixture is thick and smooth. Fold in poppy seed. Store in refrigerator until ready to use. Makes about 2 cups.
Drop in tomato mixture and simmer 1 hour. Sterilize jars and seal. Put rubber gloves on to grind or chop hot peppers. I make this and it is good on tortillas.
Boil to 300° on candy thermometer over medium heat; remove from heat. Add 1 teaspoon any flavoring oil to this. For example: cinnamon, anise; add a few drops any food coloring (coordinate flavoring and color). Have cookie sheet ready, sprinkled with powdered sugar. Pour mixture on sheet. Let it get hard, then break into pieces.
Mix chicken, chicken soup and sour cream. Crumble crackers and mix with butter and poppy seeds. Put 1/2 of cracker mixture in bottom of 8 x 13 pan then spread chicken mixture; top with remaining cracker mixture. Bake at 350° for 20-30 minutes.
Partially thaw potatoes. Mix in cheese and rest of ingredients. Bake in large baking dish at 350° for 45 minutes.
Blend all ingredients and put in 8 x 8-inch size pan. Bake 20 minutes at 350°. Ice with your favorite frosting.
Mix. Spread on top of other mixture. Bake at 325° for 45 minutes. Do toothpick test in middle. Should be golden brown.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes. Heat to boiling again; reduce heat. Cover and cook until tender, 20 to 25 minutes. Drain and cool. Fry bacon until crisp; drain. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat, stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices.
Tear agar-agar into tiny pieces. Wash, drain, then soak in 2 cups water for 1 hour. Cook in a saucepan over medium heat for 8 to 10 minutes. Begin stirring after liquid comes to a simmer. Add sugar, continue cooking to reduce mixture by half. Cool.
Mix together; pour into 2 regular pie shells. Bake at 350° until brown (about 45 minutes to 1 hour).
Heat oven to 425°. Mix dry ingredients and add to other ingredients. Mix well. Fill greased muffin cups 3/4 full. Bake 15 to 20 minutes.
Drain fruit saving juices. Mix pudding and 3 cups of the juices. Microwave on High for 8 minutes. Add the fruit and chill.
Brown meat with onion. Melt Velveeta, soup and picante sauce. Serve hot.
Combine all ingredients in baking dish and bake for 1 to 1 1/2 hours at 350°.
Brown ground beef; drain fat and set aside. Mix mayonnaise, eggs, milk and cornstarch until smooth. Stir in meat, cheese, pepper and onion. Pour into pie shell. Bake in preheated 350° oven for 35 to 40 minutes until golden brown and knife inserted in center comes out clean.
Mix all ingredients together and place in "Pammed" sheet cake pan. Let set in refrigerator until firm.
Beat cream cheese and honey together until well combined. Stir in peanut butter; mix well. Fold in thawed whipped topping. Spoon mixture into crust.
Heat oven to 350°. Scald milk, then add the butter into the milk. Beat eggs slightly in a bowl. Add milk mixture, sugar, salt and cinnamon. Put bread and raisins into a 1 1/2-quart baking dish. Pour milk mixture over the bread and raisins. Stir gently. Place in a pan of hot water in the oven, uncovered. Bake for 40 to 45 minutes or until a knife 1-inch from the edge comes out clean. Serves 6. Tastes good chilled or warm.
Cream first 4 ingredients; let stand. Combine remaining ingredients. Mix all together and bake in 350° oven for 50 minutes.
Cook squash until tender. Drain well. Mix all ingredients except butter and crumbs. Pour mixture into greased casserole. Melt butter and stir crumbs into it. Place on top. Cook in oven for 35 to 40 minutes at 350°.
Brown sausage; drain. Add vegetables; continue cooking 5 minutes. Drain. Cool 10 minutes.
Cream shortening and sugar; add eggs, water and pumpkin. Blend. Add dry ingredients. Pour in two greased loaf pans. Bake at 350° for 70 minutes.
Mix dry ingredients. Add beaten eggs and melted butter. Blend well. Add milk and vanilla. Pour into unbaked pie shell. Bake at 350° for 20 to 30 minutes.
Combine first 3 ingredients and spread on the bottom of a glass dish. With a mixer, blend the cream cheese and sugar until smooth. Add the Cool Whip and mix, then the lemon juice and mix. With a spatula, fold in the fruit. Place the mixture on top of the graham cracker crust and garnish with graham cracker crumbs. Chill. Refrigerate leftovers.
Grease a 9 x 13-inch pan (or size suitable for amount of fish). Preheat oven to 425°. Dip haddock in milk and drain on paper towels. Place fish in buttered pan; salt and pepper top of fish. Cover fish with small pieces of bread; dot generously with small pieces of butter. Bake for about 20 minutes. Turn oven down to 375° after placing in oven.
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley, mix well. Cover and cook 30-60 minutes longer or until heated through.
Brown meat; add onions, mushrooms and spices. Place frozen spinach on top. Cover and let steam until mixable. Add rice, soup and sour cream. Mix and then pour into casserole. Spread cheese over top and sprinkle with paprika. Bake uncovered in a 350° oven for 20 minutes.
Mix sugar, flour and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute. Remove from heat. Stir half in egg yolks and blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in vanilla.
Cream shortening and sugar thoroughly; add beaten eggs. Sift dry ingredients together and add alternately with water. Raisins may be added, if desired. Place in greased and floured cake pans. Put in oven at 325° and gradually increase the temperature to 350° for a total of 45 minutes.
Preheat oven to 350°. Grease and flour Bundt pan. Beat margarine in large bowl until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and 3 teaspoons lemon juice. Set aside. Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix in poppy seed and lemon peel. Pour batter into prepared pan. Bake 40 minutes or until golden brown. Cool 10 minutes. Remove cake from pan and cool on wire rack.
Cook macaroni; drain and refrigerate for at least 30 minutes. Combine mayonnaise, sour cream, celery seed and onion salt. Stir into macaroni. Add remaining ingredients; toss and chill thoroughly. Serves 6.
Sift together the flour, baking powder and salt. Cream margarine or butter. Add sugar gradually and cream. Add eggs; mix well. Form dough into a roll, 12 inches long. Wrap in waxed paper; chill in refrigerator until firm. Cut into slices 1/4-inch thick. Place on greased baking sheet. Bake in oven at 375° for about 12 minutes.
Cook eggs, lemon juice and sugar over hot water until thick. Add butter, set aside and cool. Beat heavy cream and fold into cooled egg mixture. Add fruit and marshmallows. Let stand overnight.
Mix broccoli, 2 cups of cheese and onion in a large pan. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour into a pan. Bake at 375° for 25 to 30 minutes or until toothpick comes out clean. Top with remaining cheese and melt, 1 to 2 minutes longer.
Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down. Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Re-roll the turkey. Tie firmly with string every 2 inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on rack in roasting pan. Roast at 350° for 1 1/2 to 2 hours, until a meat thermometer inserted in the center registers 170°. A long log shape takes less time than a more compact roast.
Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. Heat 1/4 inches of oil in a large skillet on medium-high until brown on all sides. Place in large shallow baking dish. Bake uncovered at 350° for 1 hour. Store unused mixture in an airtight container. Serves 4 to 6.
Blend butter and honey. Heat until well blended. Pour over popcorn/nut mixture. Spread over cookie sheet in thin layer. Bake at 350° for 10 to 15 minutes, until crisp.
Preheat oven to 350°. Put soup in pan and heat. Remove from heat and add meat, celery and mayonnaise. Mix until well blended. Spoon into lightly greased casserole. Mix stuffing mix as directed on package. Spoon over mixture in casserole. Bake 30 minutes until well done and bubbles up.
Combine flour, eggs, sour cream and salt and knead until the dough is soft, pliable and very elastic, 30 to 45 minutes of hand kneading.
Preheat oven to 350°. Combine first 7 ingredients. Add apples and nuts. Spread batter into an ungreased sheet cake pan (approximately 11 x 14-inch). Bake 35 minutes or until center springs back when touched lightly. Allow to cool slightly and serve in squares with a dusting of powdered sugar on each serving.
Brown ground beef in Dutch oven with onions and peppers. Cook until onions are transparent. Drain and add other ingredients. Cover and bake at 350° for 1 hour or until cabbage is tender. Makes 10 to 12 servings.
Mix together well. Roll into a ball and sprinkle with pecans or paprika. Chill in refrigerator.
Wash and prepare all vegetables (except tomatoes); toss with pepper. Wash and chop tomatoes. Toss the tomatoes with remaining herbs and spices.
Drain, flake and remove bones in salmon. Reserve liquid in a bowl. In another bowl, combine salmon, celery, green pepper, onion, croutons, cheese and pickle relish. Set aside.
Trim fat from beef; cut beef into strips (2 x 1 x 1/4-inch). Heat oil in a large skillet. Add beef; cook, turning frequently until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering.
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes. Boil franks. Serve franks on buns with onion (optional) and Cheddar cheese with chili.
Put apricots, dates, prunes, water and salt in saucepan. Bring to a boil over medium heat. Cover and simmer until fruit is tender and water is absorbed, about 10 minutes, stirring occasionally. Stir in juice and vanilla. Chill. Roll out half of pastry and line pie plate. Fill with fruit mixture. Roll out remaining pastry and cut into 3/4-inch strips. Arrange lattice fashion on pie. Brush pastry with milk or egg. Bake on bottom rack in preheated 425° oven for 30 minutes or until golden brown. Cool. Serve slightly warm or cool topped with whipped cream, if desired.
Bake cake in 9 x 13-inch pan according to directions on package. When completely cool, cut cake into 4 pieces, 2 small squares for bottom of punch bowl and 2 large squares for upper part of punch bowl.
Cream margarine and sugar. Add eggs and milk and beat hard. Add dry ingredients to creamed mixture. Add vanilla and boiling water; beat hard. Bake in greased loaf pan at 375° for 40 minutes.
Brown ground beef, onion and green chilies. Drain. Mix together for sauce can of enchilada sauce and tomato sauce.
Remove the crusts from the bread. Butter each slice and cut into small cubes. Chop the onion and the eggs. Add them to the bread cubes and refrigerate overnight. Add crab, shrimp and diced celery. Stir in mayonnaise. Cover and refrigerate 3 to 4 hours. If you use less bread, cut down the amount of mayonnaise.
Makes 2 pies. Mix ingredients. Pour into pie crust. Bake at 350° until golden brown.
Combine all dry ingredients. Dip chicken in melted butter. Roll in crumbs mixture. Place chicken, skin side up in shallow baking pan. Bake at 375° for 1 hour.
Mix yeast with milk. Add sugar, oil, baking powder and salt. Add flour and mix. Flour hands and form biscuits. Put close together in baking pan and let them rise for 1 hour. Preheat oven to 350°. Bake for 30 minutes or until brown.
Mix all together, except cherries. Add 1 cup maraschino cherries, cut in half. Add 1 cup walnuts (optional). Put in Bundt pan and bake at 350° for approximately 55 minutes.
Place chicken in Pyrex baking dish. Put layer of broccoli over top. Pour over can of cream of mushroom, then layer of broccoli again, then other can of soup. Sprinkle Parmesan or Mozzarella cheese on top. Bake 45 minutes to 1 hour at 350°.
Melt chocolate squares with butter. Remove and add sugar, eggs, vanilla, water, flour and salt. Stir in walnuts. Put in greased and floured 11 x 7-inch pan. Cook at 350° for 30 to 40 minutes.
Chunk tomatoes and cover with salt. Let sit while preparing remaining ingredients. Drain tomatoes and all remaining ingredients. Cook until tomatoes are tender. Pack in sterilized jar and seal. Makes 8 pints.
Trim leaves from cauliflower, leaving 1-inch of stem for support. Place in Dutch oven. Add hot water that covers stem, but does not touch head. Cover and steam until tender, about 12 to 15 minutes.
Brown and drain the ground meat. Saute onions; fry bacon to a crisp and crumble bacon. Combine with all the ingredients except bacon. Put in dish. Bake 2 hours at 350°. Put the bacon on top the last 5 or 10 minutes.
Spread cookie dough onto a pizza pan. Bake according to directions on package; cool. Make filling by combining cream cheese, Cool Whip and sugar. Mix well and spread onto cooled cookie dough. Drain fruits and place on top of filling, putting pineapple on outside, strawberries in the middle and kiwi in the center. I enjoy these fruits, however any can be used.
Bean Preparation: One pound of dried beans will make about 6 cups, cooked and drained. After picking out stones, rinse. Transfer to big pot. Cover with 3 quarts of water. Bring to boil for several minutes and then soak. Drain, rinse and cover with water plus 1/2-inch for cooking process. Bring to simmer; cover pot and cook for 1 1/2 hours or until tender.
Place 2 packages crescent roll mix on bottom of large cookie sheet. Combine cream cheese, egg, sugar and flavoring in large bowl and cream together. Spread mixture over rolls and top with other 2 packages of crescent rolls. Bake at 350° for 25 minutes.
Line an 8-inch square pan with foil. Grease lightly. Let foil extend above 2 sides.
Prepare jello with hot water; put into refrigerator until consistency of thick syrup. Stir in remaining ingredients; thicken in a fairly large bowl or jello mold.
Bake shells at 400° for 6 minutes. Add milk, soup and eggs; mix well. Add rest of ingredients and distribute evenly over 2 shells. Bake 50 minutes at 350°.
Boil first 4 ingredients for 1 minute, stirring constantly. Add this mixture to 2 cups of plain flour and 2 cups of sugar. Then add the buttermilk, soda, salt and eggs. Pour mixture into a 9 x 13-inch pan. Bake at 350° for 40 minutes.
Mix cheese, mayonnaise and garlic salt together. Combine potatoes, onions and Bac*Os. Mix cheese sauce and potatoes mixture; reserve some sauce for top. Place in large casserole dish. Bake 1 hour at 350°.
Bring water to a boil with cinnamon sticks. Add rice. When done, add the milks and sugar (to taste). Stir well. Add vanilla and raisins. Cook to boiling point and remove from heat. Good luck.
Put the cheese on a plate; arrange the crackers on plate. Put them in microwave for 20 seconds. If the cheese is not melted, microwave 10 seconds more.
Beat egg whites until stiff; add sugar, baking powder and vanilla. Beat and mix well. Fold in nuts and crumbs. Mix carefully and pour into a well-greased 9-inch pie pan (I use Pam). Bake at 350° for 30 minutes. Let cool for 2 hours. Top with whipped cream and pecans. Makes at least 6 servings. Very good; very easy.
Mix together flour, sugar, baking powder, cinnamon and salt. Add egg, milk and vanilla. Then stir in apples. Drop by large tablespoon into hot oil and fry until golden brown. Sprinkle with powdered sugar and serve with apple butter on the side.
Heat oven to 350°. Cream butter flavor Crisco, milk and almond extract in large bowl at medium speed of electric mixer until well blended. Beat in granulated sugar. Combine flour, almonds and salt. Mix into creamed mixture. Shape dough into balls using 1 level measuring tablespoon for each. Place 2-inches apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. (Cookies will not brown. Do not overbake.) Remove to cooling rack. Roll slightly warm cookie in confectioners sugar. Roll in confectioners sugar again when cookies are cool. Makes 3 dozen cookies.
Drain beans and potatoes. Stir ingredients together. (Reserve 1/4 can onion rings and sprinkle on top.) Pour into casserole dish and bake for 30 minutes at 350°.
Blend cheese, oleo and milk until smooth. Add remaining ingredients. Blend well. Separate crescent rolls into four rectangles. Pinch perforations together to seal. Divide mixture evenly. Place on the four squares. Pull four corners together and seal all edges to prevent leakage. Brush tops with melted oleo and dip into crouton crumbs. Place on ungreased baking sheet. Bake 20 to 25 minutes at 350° until golden brown.
Dissolve Jell-O in boiling water; stir in strawberries, banana and pineapple. Pour 1/2 mix in mold; let congeal until firm. Spread with sour cream. Add remainder of mixture and congeal. Serves 6 to 8.
Soak vegetables overnight in salt water (1/2 cup to 2 quarts water); drain. Heat to boiling the remaining ingredients. Add vegetables; return to boil and simmer for 10 minutes. Pack in sterile jars. Process in boiling water bath. Increase vinegar spice mix as needed for amount of vegetables.
Layer ingredients, putting bacon and eggs on last. Spoon Miracle Whip and spread over ingredients, sealing to edge of pan (if possible). Sprinkle sugar on top of Miracle Whip and then sprinkle on cheese. Keeps well if you need to make it the night before.
Mix ingredients well and put in greased pan. Top with grated nippy cheese. Bake 1/2 hour at 350°.
In a large skillet, saute onions until golden. In a medium saucepan combine sauteed onions and beef broth. Bring to boiling. Reduce heat; then simmer, covered, for 30 minutes. In a broiler, toast French bread on both sides. Sprinkle with grated cheese and grated Parmesan cheese. Broil just until cheeses are bubbly, approximately 1 minute.
Brown ground beef; drain well. Mix all other ingredients. Put 1/2 ground beef in bottom of 8-inch square baking dish. Put 1/2 above mixture over it. Sprinkle with shredded Cheddar cheese. Repeat with second layer. Top with shredded Cheddar cheese. Bake at 350° until cornbread mixture is done.
Put rice in casserole dish, add french onion undrained, beef consomme undrained. Cut butter into small slices. Drain juices off of mushrooms. Cook on 350 degrees for 1 hour.