HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar; add eggs, then vanilla. Sift together flour, cream of tartar, soda and salt. Add dry ingredients to first mixture and stir with spoon. Roll in balls not quite the size of a walnut. Dip one side in sugar. Put on cookie sheet, sugar side up, and flatten with a glass. Bake at 350°.
Mix flour and 1/3 cup confectioners sugar in a medium size bowl. Cut in butter until mixture resembles small peas. Mixture will be dry and crumbly. Press in bottom of ungreased 9-inch baking pan. Bake in preheated 350° oven for 15 minutes, or until lightly golden.
Brown hamburger meat with onion, bell pepper and garlic until done. Drain. Add remaining ingredients, smashing olives with fingers. Cook on low heat 10 to 20 minutes. You can add small amount of olive juice to the mixture, if you desire. "Pick" out a pocket in each roll saving crumbs. The pocket should be 1/2-inch from bottom and all around edges, making an "envelope". Fill the hollowed out bun with the olive mixture to top. Seal with crumbs saved. Very gently, roll in egg and then in cracker crumbs, repeat again. Deep fry until golden brown (can pan-fry). Drain well on paper towels. A Florida favorite!
Combine all ingredients except the eggs and milk in a 9 x 13-inch baking dish. Whisk together the eggs and milk and pour over the top. Refrigerate overnight. In morning, bake, uncovered, at 375° for 45 minutes. Makes 8 to 10 servings.
Melt margarine in pan. Put in a 9 x 13 pan and sprinkle crushed graham crackers on top of margarine. Sprinkle coconut, chocolate chips and walnuts on top of graham crackers. Pour Borden milk over all. Bake at 350° for 30 minutes.
Put chicken breasts down in a 9 x 13-inch pan. Cover with one layer of Swiss cheese. Thin soup with 1/2 can water; heat and pour over chicken and cheese. Mix stuffing with melted butter or margarine; sprinkle over top. Bake at 350° for 1 hour.
In a large skillet, melt butter. Cook vegetables, meat and herbs in butter over medium-high heat until vegetables are crisp-tender, stirring often. Do not overcook. Cook pasta according to package directions; drain. In a heavy saucepan, bring milk almost to a boil over medium-high heat. Reduce to medium-low heat. Add cream cheese. Whisk constantly for 7 to 8 minutes or until melted and smooth. Stir in 1 cup of Parmesan cheese and pepper. Arrange hot, cooked pasta in a large serving bowl or platter. Pour vegetable mixture over pasta; toss to mix well. Pour cream sauce over pasta; toss to mix well.
Cream butter and sugar until fluffy. Add flour, salt and egg yolks. Beat egg whites until peaks form. Fold egg whites into mixture. Pour into unbaked pie shell. Bake at 350°.
Mix 1 1/2 cups sugar and 2 cups water; simmer. Cool. Chill. Make ahead of time, then in a big pot, mix pineapple, orange and lemon juice and 7-Up and the chilled sugar water. When ready to serve, put in two trays of ice cubes. Very good!!
Thaw potatoes. Melt oleo; stir into crumbs and set aside. Use 13 x 9 x 2-inch casserole. Mix the first 5 ingredients in order given and half of the buttered crumbs; stir together. Sprinkle the remainder of buttered crumbs on top. Bake 1 hour in a 350° oven. Serves 8 to 10.
Combine ingredients (except nuts). Beat 4 minutes at medium speed. Stir in nuts. Spread in buttered pie pan. Bake at 325° for 35 to 40 minutes. Serve with ice cream or whipped cream.
In a large bowl, combine cabbage, onions and bell pepper. Set aside. In saucepan, mix sugar, vinegar, oil, salt, celery seed and mustard seed. Mix well and bring to a boil. Set aside to cool. Pour over cabbage, onions, etc. Mix together and refrigerate. Will keep for 4 weeks.
Blend the first 4 ingredients. Add remaining ingredients. It has always been a tradition to share this treat with friends and family during the holidays.
Heat applesauce until hot. Put in jello. Stir real good; let cool. Add 7-Up and pecans; mix good and chill.
Bring water, carrots, celery, and onions to a boil. Mix melted butter and flour until smooth. Stir into boiling mixture, then add pepper and cheese. Stir until cheese has melted. Then add the broccoli. After boiling for 2 minutes, add the milk and half-and-half.
Melt butter in 8-inch square pan or small, shallow casserole. Drain asparagus and reserve liquid (1/2 cup). Arrange asparagus in melted butter. Add chicken and sprinkle with cheese. Prepare muffin mix according to package directions. Carefully spoon batter on top of cheese as evenly as possible. Bake in preheated oven at 350° for 30 minutes.
Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish,	celery	seed and salt; set aside. In another bowl mix	parsley and onion. In large serving	bowl arrange layer of potatoes; salt lightly. Cover with layer	of mayonnaise, sour cream mixture, then layer of onion mixture. Continue layering, ending with layer of onion and parsley.	Do not stir.	Cover and refrigerate at least 8 hours before serving. Makes 8 to 10 servings.
Drain water chestnuts; marinate in soy sauce for at least 4 hours. Cut bacon slices in thirds and wrap around chestnuts and secure with toothpick. Bake in a 350° oven for 30 to 40 minutes. Pour sauce (mix catsup and sugar together) over chestnuts; bake for about 30 minutes or until sauce turns brown.
Prepare jello with 1 cup boiling water. Add lemon juice. Add frozen strawberries and dissolve; cool. Add pineapple (juice also) and the mashed banana. Take half and put in mold. Chill until set. When set, spread sour cream on top. Add rest of mixture, which has cooled. Let jello set in refrigerator for 4 hours or overnight.
Brown hamburger and onion in oil; add garlic powder. Add remaining ingredients. Soft boil for 30 minutes.
Mix flour, soda, salt and baking powder together and set aside. Cream shortening and sugars, add eggs and vanilla. Mix well. Add flour mixture and mix well. Add corn flakes and coconut. Mix well. Grease cookie sheets and drop by teaspoonfuls. Bake at 350 degrees for 7 minutes.
Mix together salt, dried thyme vegetable oil, worcestershire sauce, dried basil, vinegar & onions. Toss with tomatoes. Chill for about an hour and serve on lettuce leaves.
Combine sugar, salt, yeast and 2 cups flour. In a 2-quart saucepan (low heat), heat milk and butter to 125°. Using mixer on low, beat liquid into dry ingredients. Increase speed to medium and beat 2 more minutes. Scrape bowl often. Beat in eggs and 2 cups flour. Beat 2 more minutes. With spoon, add enough flour to make a soft dough (4 1/2 cups).
Mash potatoes and combine with rest of ingredients in 2-quart casserole dish.
Rinse grapefruit halves; sprinkle with brown sugar. Place on 10 X 15 - inch baking sheet. Broil for 3 to 5 minutes or until bubbly. Yield: 2 Servings.
Soften ice cream and mix well with Cool Whip. Then spread into pie crust. Decorate however you want with Saran Wrap or plastic insert from bought pie crust. Freeze for 2 hours. Serve.
Preheat oven to 425°. Stir dry mustard into finely crushed cracker crumbs. Beat egg white and milk in bowl. Spread crumbs in shallow bowl. Dip fish fillets into egg/milk mix, then coat fillets on all surfaces with cracker crumbs. Bake on baking sheet for 15 minutes or until coating is crisp. Serve with lemon wedges or yogurt sauce.
Boil broccoli until half done. Pour into colander and drain for 10 minutes. Return broccoli to pot. Add margarine, salt, pepper and cheese. Heat over very low fire until all cheese is melted. Serve immediately or can be reheated to serve later.
Sift flour, soda, cinnamon and salt together. Mix eggs, sugar and pumpkin together; add to flour mixture; stir, mixing well. Grease a 10 x 15-inch cookie sheet and line with waxed paper; grease paper also and pour in batter. Sprinkle with nuts. Bake 10 to 15 minutes at 350°. Before done, take a kitchen towel, sprinkle with powdered sugar and rub in. When done, turn onto towel and roll up with paper on. Let cool 30 minutes.
Combine beef, sausage, rice, salt, pepper and egg. Form into 6 oval patties. Place in an 11 x 8-inch baking pan. Bake at 450° for 20 minutes.
Preheat oven to 350°. Mix together the first 3 ingredients. Add the well beaten eggs. Stir in the salt, baking soda, baking powder, vanilla and flour. Next, using a blender, grind to a fine powder the oatmeal. Add the Hershey bar, which has been frozen. Blend this to a fine powder. Add the blender contents to the first mixture. Add the chocolate chips and nuts. Mix everything together. Place golf ball size cookies on an ungreased cookie sheet and bake about 10 to 13 minutes, no more.
Chop onion small, place in frying pan (or large skillet) and add a little vegetable oil and brown. Add ground beef and brown. Discard juices. Put soup and sour cream in pan with ground beef and stir. Let simmer about 5 minutes to warm and then use flour to thicken. This Stroganoff should be thick almost like sauce. Let simmer about another 5 minutes. Serve over noodles with a side salad.
Cut chicken livers in half and gently saute them in the butter in a large skillet, turning frequently, for about 5 minutes. Remove livers; saute green pepper in same pan for 5 minutes. Sprinkle flour over green peppers and stir well. Add sour cream and chicken broth. Cook, stirring constantly, until mixture boils and thickens. Add mushrooms, parsley, onion, salt and pepper to taste and Accent. Just before serving, add livers to the sauce and heat gently, but thoroughly.
Sprinkle nuts in bottom of greased and floured Bundt pan. Combine pudding, cake mix, eggs, water, oil and rum. Blend. Beat at medium speed for 2 minutes. Pour into pan.
Pour over 2- 12 oz. packages our family oyster crackers. Mix well and let set for at least one hour.
Heat oven to 350°. Grease 1 1/2-quart casserole. Prepare grits according to box directions. Add small amount of grits to beaten eggs. Add rest of ingredients. Cook over low flame until cheese melts. Pour into prepared casserole. Bake 30 to 40 minutes; let stand 5 minutes before serving.
Mix all ingredients and drop by teaspoons in hot grease. Cook until barely brown and crisp.
Melt shortening in skillet. Add rice; lightly brown over low heat. Add onion and green pepper; stir. Add tomatoes, water, salt and chili powder; bring to a boil. Turn heat down to medium or lower; cover and let simmer for about 15 minutes. Uncover and remove from heat. Serves 4 to 6.
Cook celery, onions and sage. Break bread and add cooked veggies and eggs, then milk. Add the sauerkraut. We put dressing in a clean pillow case, then stuff into pig.
Prepare cake mix as directed on package. Bake in 13 x 9-inch pan or baking dish. When done, take from oven and prick with fork while still hot. Pour pineapple over top. Blend pudding with milk and beat in softened cream cheese; spread over layer of pineapple. Then cover with whipped topping. If desired, cake may be garnished with chopped nuts and coconut.
Blend butter and sugar together. Add remaining ingredients to butter and sugar; pour in crust and freeze until ready to serve.
Mix cinnamon, sugar and butter into a paste. The measurements are approximate, depending on how many slices of bread or particular taste. Spread mixture on bread. Place under broiler until desired texture is achieved.
Mix peanut butter, margarine, vanilla and confectioners sugar into balls. Chill overnight. Melt paraffin and chocolate bits in double boiler and put balls in with toothpick. Keep on low heat.
In a saucepan, mix sugar, salt and cornstarch together. Add water and ground cloves. Add raisins, vinegar and butter. Heat, stirring often. Mixture will thicken in a few minutes. Serve hot along with your ham dinner. It's so easy and so delicious!
Grease and flour 9 x 13-inch pan. Mix together first 4 ingredients. Take 1/2 of the mixture and press in the bottom of the pan. Bake at 350° for 6 minutes.
Heat oven to 350°. Melt butter over low heat in large saucepan. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Stir in broth and cream; heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Add sherry. Stir in chicken and spaghetti (mushrooms may be added). Pour into a 13 x 9-inch ungreased pan. Sprinkle with cheese. Bake, uncovered, 30 minutes or until bubbly. Serves 6.
Combine all ingredients and turn into 1-quart casserole dish. Sprinkle with 1 cup bread crumbs and 1 tablespoon melted butter. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add milk and flour. Alternately add eggs one at a time; mix well; add vanilla last. Cook at 350° for 25 minutes. Makes 3 (9-inch) cake layers. Grease and flour pans.
Soak beans overnight. To speed up this recipe, you can bring beans to a boil and soak for 2 hours. Drain beans and place in ovenproof pot with tight-fitting lid. Sprinkle with brown sugar. Add molasses, onion, tomatoes, hot sauce and pork with fat. Cover and bake in a 250° oven for 12 hours. If dry, add tomato juice.
Dip cooked asparagus spears in beaten egg. Then roll in fine dry bread crumbs or cracker meal and saute in butter or margarine until well browned.
Brown ground beef in frying pan. Drain; add Spanish rice and little water. Cook until bubbly. Top with cheese.
Beat eggs and sugar. Add cooled margarine, anise and vanilla extracts. In separate bowl, mix together flour, baking powder, salt, almonds and cherries. Add to creamed mixture. Shape into 2 logs and place on cookie sheet. Bake 25 mins. at 375°. Remove from oven and slice into one inch slices and toast on both sides. Yields about 4 dozen.
Cream butter, margarine, sugar and flavorings. Add eggs, one at a time. Add sour cream. Add flour and baking powder. Beat well. Pour into greased and floured tube pan. Bake at 350° for 1 1/2 hours (maybe less). Check after 1 hour and 10 minutes for doneness.
Layer in a 9 x 13-inch pan. Layer lettuce, celery, onions, carrots and frozen peas.
Mix and refrigerate overnight. Place in shallow dish and cover with cocktail sauce. Serve with Ritz crackers.
Mash eggs. Mix all ingredients together. Refrigerate for 1 hour. Serve on toasted bread.
In skillet, in 1 tablespoon hot margarine, cook half of the chicken until browned; stir often. Remove. Repeat with remaining chicken. In an additional 1 tablespoon hot margarine, cook mushrooms and celery until tender and liquid is evaporated; stir often. Add soup and sour cream; heat to boiling. Return chicken to skillet; heat through. Stir often. Serve with rice or noodles. Serves 4.
Mix sugar, milk, grated chocolate, cream of tartar or corn syrup and boil slowly. Stir until ingredients are well blended. Boil to soft ball stage (238°). Remove from heat. Add butter (do not stir). When lukewarm, add vanilla and beat until it creams (shiny appearance disappears). Fudge will hold its shape when dropped from the spoon. Spread in buttered pan.
Slice in layers: lettuce, carrots and celery. Over each layer sprinkle canned peas and several dabs mayonnaise. Over whole sprinkle sugar. Let set for a while (15 minutes) in order to let sugar soak into mayonnaise. Cut up several slices of bacon into small pieces and fry crisp.
Mix butter, sugar, yolks of eggs, juice of lemon and grated rind of lemon. Add to water which flour has been stirred into. Beat the 2 egg whites and fold into the lemon mixture. Then pour into a prepared pie shell and bake at 400° until knife comes out clean. The egg whites will form a meringue on top.
Cook elbow macaroni as directed on package. Rinse and drain. In a large skillet, melt margarine with brown sugar. Add luncheon meat. Cook and stir until golden brown. In a large bowl, combine cooked macaroni, luncheon meat, pineapple, cheese and green pepper. Stir together mayonnaise, sour cream, reserved pineapple liquid and salt. Add to macaroni mixture; mix well. Chill thoroughly. Serve on lettuce. Garnish as desired.
Cream the cream cheese and sugar together. Mix Dream Whip according to package directions. Add to cream mixture. Spread half of this over cooled crust. Spread cherry pie mix over this and top with remainder of cream cheese mixture. Chill overnight. Sprinkle with pecans.
In a large pot, cook ground beef and turkey in butter; cook until meat is done, then add eggs and stir. Add garlic powder, black pepper and salt. Soak noodles in water, then add noodles. Stir. Add onions, diced. Stir again. Add coconut juice and cook 5 minutes. Taste; may have to add more salt and garlic powder. Cool, then roll. Fry egg rolls in hot cooking oil. Place on paper towels and enjoy.
Mix all ingredients and pour in a large casserole dish. Bake at 350° for 1 hour. Stir every 20 minutes during cooking.
Combine soup, milk and salt in casserole dish. Add chicken or turkey and peas or broccoli. Bake 10 minutes at 375°. Beat egg whites until stiff, then beat yolks. Add cheese and carefully fold yolks into the whites. Pile on top of chicken mixture. Bake 30 minutes.
Heat 1/4-inch oil in skillet. Cut meat from breasts and cut into bite-size pieces. Dip pieces in milk, then into flour.
Brown and crumble beef; drain. Add chili seasoning mix, salt, tomatoes and corn (tomatoes need to be chopped). Place in 2 1/2-quart casserole.
Melt butter or oleo in baking pan. Make batter of flour, baking powder, sugar and milk. Pour in pan with butter. Do not stir. Place 2 or 3 cups sweetened fruit on top. Bake 45 minutes at 375°.
Brown bones, onions and carrots very slowly in butter in heavy pan. Add flour and stir until blended. Add cold beef stock, tomatoes, cloves, salt and pepper. Heat slowly to boiling; skim, cover, and simmer 2 hours. Strain stock through a fine sieve and cool quickly. When cold, remove fat and if necessary clarify soup. Add turtle meat and sherry, bring to a boil and serve with a slice of lemon and chopped egg. Serves 6.
Melt the oleo. Pour the cherries in the bottom of a Pyrex baking dish; sprinkle the cake mix over the cherries. Add the nuts by sprinkling over cake mix and pour the melted oleo over the mixture. Bake in 350° oven for 30 to 45 minutes or until done.
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer covered for 10 minutes.
Melt butter. Add beaten egg, sugar and finely cut dates. Cook in skillet, stirring constantly, at approximately 300° for 6 minutes. Remove from heat and add rice cereal, nuts and vanilla. Form 1-inch balls and roll in coconut.
Mix powdered sugar and cream cheese at room temperature with a mixer. Set aside. Mix Dream Whip following directions on box. Combine with first mixture. Pour 2/3 of mixture in pie shell. Cover with pie filling. Top with remaining mixture.
Cook potatoes with skins. Peel and slice thin. Cook bacon and onion; stir in sugar, mustard, salt and pepper; stir in chicken broth (can be made with cubes). Stir in vinegar and celery seed. Bring to a boil. Pour over potato slices, then put in hot oven for 10 to 15 minutes. Serve with hot knockwurst.
Mix all this well. Cook at about 325° for 1 hour or until middle gets firm.
Melt butter; add lemon peel and juice, blending well. Add seasonings to taste. Keep warm while preparing vegetables. Serve butter with vegetables. Makes 1/4 cup or 6 servings.
Melt together the caramels, butter and milk. Mix cake according to directions. Grease and flour 9 x 13-inch pan and pour 1/2 batter into pan. Bake at 350° for 15 minutes. Remove cake from oven. Pour melted margarine over the half-baked cake. Top with chocolate chips and nuts. Pour second half of cake batter over top. Return to oven for another 20 to 30 minutes at 350°.
Mix sugar, flour and salt; add beaten egg yolks and pour on gradually the scalded milk. Cook 15 minutes in a double boiler, stirring until thick. Cool and add vanilla. Put in cooked pie shell. Add 2 or 3 sliced bananas and top with meringue made of egg whites and sugar.
Sear steak in butter to seal juices. Generously season with spices. Add consomme and gravy. Cover and cook over low heat approximately 1 hour and 15 minutes.
Salt and pepper chops; brown in oil. Place in shallow oven pan. Arrange potatoes on top and around sides of chops. Salt and pepper. Sprinkle onion on chops, then flour. Pour milk gently into pan to almost cover chops. Cover with foil and bake at 325° for 1 to 1 1/2 hours. Remove foil and bake 10 to 15 minutes longer to brown.
Mix pudding and Cool Whip until pudding is dissolved. Add pineapple, nuts and marshmallows. Chill until serving time.
Mix green beans, soup, milk, 1/2 of onion rings, salt and pepper. Pour into baking dish. Bake at 350° for 30 minutes. Top with remaining onion rings and bake an additional 5 minutes.
Sift together into bowl the flour, baking powder, salt and soda. Cut in the 5 Tbsp shortening. Add buttermilk, gradually blending with fork. Knead a few times, roll out and cut into desired shape.
Cream shortening; add sugar gradually. Then add beaten eggs. Add flour, baking powder and salt sifted together alternately with the milk. Add vanilla. Roll and cut. Sprinkle with sugar. Bake in moderate oven at 350° to 375° for 10 to 12 minutes.
Boil noodles for 10 minutes and drain. Mix noodles, tuna fish and soup together in casserole dish. Top with grated cheese. Bake in oven at 350° for 30 minutes.
Melt oleo. Add brown sugar, corn syrup and salt. Boil 5 minutes. Add soda and cream of tartar. Stir and pour over popped corn and mix well. Put in roaster or cookie sheet and bake 1 1/2 hours at 200°. Stir a couple of times while baking. Store in airtight container.
Brown ground turkey, if desired. Stir in tomato sauce, paste, water and brown sugar. Simmer 15 minutes. Meanwhile, in medium bowl, combine Ricotta, 2 cups Mozzarella, egg and parsley. In 13 x 9 x 2-inch baking dish, pour 1/3 sauce in bottom of pan. Layer cooked manicotti noodles, put Ricotta mixture on top. Pour remaining sauce over top, top with remaining Mozzarella and sprinkle with Parmesan. Bake, uncovered, at 350° for 20 minutes. Makes 6 to 8 servings.
Cream butter. Add sugar. Beat in remaining ingredients until batter is smooth. Drop by tablespoon in each section of hot waffle iron (deep French, Belgian or regular with cover) approximately 3 minutes until light brown. Sprinkle with powdered sugar when cool.
Mix all ingredients together. (Double recipe if using marinade for a roast.) Marinade your favorite meat in mixture overnight in fridge. Grill meat on barbecue grill.
Cut cucumbers into 1/8-inch thick slices. Thinly slice green pepper (remove seeds) and onion. Mix all together with salt and celery seed. Let stand for 1 hour. Drain. Combine sugar and vinegar and stir. Pour over vegetables and mix well. Cover and refrigerate. Pickles are ready to eat in about a day. Store, uncovered, in refrigerator. This makes about 5 cups of very good tasting bread and butter pickles.
Mix refried beans, taco mix and salsa. Layer in ovenproof casserole dish. Then in order of ingredients, layer each until complete with cheese. Heat at 350° for 15 to 20 minutes until cheese is melted. Serve with tortilla chips.
Spread spaghetti in a 9 x 13-inch pan. Top with 1 bag crushed potato chips. Bake at 350° for 1 hour. Slice and serve.
Cream sugar, butter and shortening. Add eggs, one at a time. Add flour slowly to this mixture. Add 7-Up and vanilla. Bake at 325°. Preheat oven. Bake for 1 hour and 15 minutes or until done.
Mix all together flour, sugar, brown sugar, cinnamon, salt and oil; set aside 1/2 cup mixture and add to it 1 teaspoon cinnamon. To the larger mixture, add buttermilk, soda, egg and vanilla. Pour into 9 x 13 pan. Sprinkle on topping. Bake at 350° for 30 to 40 minutes.
Cook stew beef until tender; then cook liver in beef pot for 1/2 hour. Take meat out of beef broth and let cool. Grind or grate the meat. Put your flour, onions, spices, egg and 1 cup of beef in. Finally, mix all together and drop in boiling broth for 30 minutes or until done.
Stir all ingredients by hand. Grease (or oil) and flour a Bundt pan. Pour batter in. Bake for 55 minutes at 350°. Cook 15 minutes in pan, then remove to cooling rack. This is a rich cake, delicious as is or served with ice cream. It can be frosted or dusted with powdered sugar.