HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and let set for a few minutes. Pour into a greased 9-inch pie plate. Bake at 350° for 25 to 30 minutes.
Measure rice, boiling water and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in sweetened condensed milk, margarine and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat; stir in vanilla. Serve warm or cold.
Melt shortening, chocolate and brown sugar, stirring until smooth. Cool. Add egg. Add sifted dry ingredients alternately with milk and vanilla. Pour into a shallow greased pan, about 10 1/2 x 15-inches. Sprinkle with ground nuts and coconut. Bake in a moderate oven, 350°, about 12 minutes. Cool slightly and cut into squares. Makes about 36 squares.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Drain pineapple, then mix all ingredients together. Pour into casserole dish and freeze.
Chop the cleaned spinach. Remove the pits from the olives. Combine all ingredients, except the olive oil in a metal bowl. Heat the olive oil in a saucepan until almost smoking. Pour the hot oil over the salad and toss quickly. Add more vinegar if necessary.
Place roast in a heavy roasting pan and add everything except the artichokes, onions, carrots and wine. Cover; place in oven at 275° for two hours. Add artichokes, onions, carrots and wine and continue to cook for one hour or until meat is tender. Slice the meat and arrange on platter surrounded by the vegetables. Keep hot while cooking down pan juices to serve as gravy. Serves 8 to 10.
Bring to a boil over medium-high heat. Allow a rolling boil for 1 minute.
Cook chicken in water (save water). Prepare rice according to box directions in chicken water. Mix soups and milk together. Dice chicken. Layer chicken, rice and soup mixture in a 9 x 13-inch casserole dish. Sprinkle cheese on top. Bake, covered, at 350° for 45 minutes. Add almonds; bake 15 minutes, uncovered.
Prepare elbow macaroni as package directs. Drain. In medium saucepan, melt butter. Stir in flour and salt. Blend in milk. Cook and stir until thickened. Mix cheeses together. Reserve 1/4 cup. Add remaining cheese to sauce; stir until melted. Mix in macaroni and parsley. Pour into 2-quart casserole dish, top with reserved cheese and crumbs. Bake at 350° for 35 minutes. Garnish if desired. Serves 4 to 6.
Combine graham crackers, sugar and butter, then press into large baking dish. Mix jello, water and strawberries. Set aside to congeal slightly. Combine cream cheese, Cool Whip, walnuts and sugar. Pour onto crumb crust. Top with thickened strawberries.
Spread cream cheese on ham slice. Lay onion on edge of ham and roll up like a jelly roll. Refrigerate about 30 minutes and slice into pinwheels.
Beat whipping cream in chilled 1 1/2-pint bowl until stiff. Fold horseradish and salt. Makes 1 cup sauce; 25 calories per tablespoon. Delicious topping for beef, ham and pork.
Beat eggs slightly. Add baking powder, ham, pepper, milk and cheese. Pour into pie shell. Bake at 425° for 35 minutes. Cool before cutting.
Mix dry ingredients in saucepan. Add liquids and cook over medium heat until thickened and mixture leaves side of pan. Pour onto wax paper. Let cool slightly, then knead until mixture is smooth. Store in airtight container.
Preheat oven to 400°. Brown beef and onions; drain. Stir in other ingredients, except Worcestershire and cheese. Spread into pie shell. Place on cookie sheet. Bake for 20 minutes. Add Worcestershire and cheese; bake 10 more minutes. Let stand 10 minutes before serving.
Combine cranberries and sugar; let dissolve. Combine all ingredients and let chill for 4 hours or overnight.
Mix ingredients until it resembles batter. Dip fish in batter, then fry.
Cream shortening, butter and sugar together. Add eggs, 2 at a time, beating after each addition. Sift flour, baking powder and salt together. Add alternately with milk. Add flavoring. Beat thoroughly.
Melt oleo in 9 x 13-inch pan. Mix flour, sugar, baking powder and milk together. Pour into pan. Now pour peaches into mixture; do not stir. Bake at 350° for 1 hour.
Preheat oven to 325°. Brown chicken in butter. Make sauce of soup, sour cream and sherry. Add mushrooms, if desired. Put chicken in a 1 1/2-quart casserole and pour sauce over it. Bake, covered, for 1 hour. Serves 4 to 6.
Chop all and put in pan. Put 1 quart vinegar over it. Let stand a few minutes, then add another quart of vinegar and soak for 20 minutes and can.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into a 9-inch pastry lined pie pan. Bake 40 to 50 minutes or until filling is set.
Parboil onion and hamburg. Add beef, onion, tomatoes and diced Longhorn cheese to cooked spaghetti. Mix well. Salt and pepper to taste. Bake at 300° for 1 hour.
As you stir in the blueberries (this is the magic part) say three times:
Combine flour, salt, egg yolk and milk as needed to form dough ball (as pie dough). Flour surface and roll dough round and thin as possible. Cut dough into 2 1/2 to 3-inch squares. Remove meat from broth. Bring to a full boil and drop flakes one at a time. Do not drop on top of each flake; go from one side of pot to the other until each flake is wet. Reduce heat; cook 20 minutes or until flakes are dropping below broth. Be sure heat stays at slow boil. Cook 40 to 45 minutes or to desired thickness.
Combine all ingredients, except bread crumbs. Place in a greased casserole dish. Top with bread crumbs. Bake in 250° oven for 30 minutes or until hot and bubbly. Serves 6. Optional: Cheese sprinkled on top.
Roll pastry into a 13 1/2 inch circle. Fit into the bottom and up the sides of an ungreased 9 inch spring form pan. Lightly prick the bottom. Bake at 450° for 8 to 10 minutes or until lightly browned. Cool slightly. In a mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add the Swiss cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool for 20 minutes. Remove sides of pan. Cut into thin slices; serve warm. Yield: 16-20 servings.
Heat oven to 375°. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, milk and vanilla on medium speed of electric mixer until well blended. Add egg; beat well. Stir together flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Makes about 3 dozen cookies.
Put the first 5 ingredients in a buttered dish and dot with margarine. Sift the flour, sugar, salt and baking powder. Add the melted margarine, egg and milk. Beat well and add to peach mixture. Bake at 350° for 45 minutes or until brown.
Combine undiluted soup and cheese in a saucepan over low heat. Stir often until cheese is melted to prevent burning. Add chopped green chilies. Serve warm with tortilla chips for dipping.
Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to hot mixture and cook about 5 minutes longer. Remove from heat. Add lemon juice and butter or margarine. Pour into a baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue. Bake in a 350° oven until lightly browned.
Preheat oven to 350°. In a mixing bowl, combine cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or by hand for 3 minutes. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. In a mixing bowl, combine whipped topping and remaining root beer. Beat until soft peaks form. Frost cake. Store in refrigerator.
In a large skillet, brown meat well on all sides. Drain off excess fat. Stir in onion soup mix, flour, tomato sauce and water. Simmer, covered, 5 minutes. Stir in macaroni. Place in 1 1/2-quart baking dish and bake 15 minutes at 350°. Sprinkle with cheese.
Cook ground beef and drain. Mix together the ground beef, spices, chilies and mushroom soup. Spray bottom and sides of 9 x 13-inch dish. Take shells and cover bottom of dish. Spread sausa over shells. Pour meat mixture onto shells and spread out. Sprinkle cheese over meat. Continue to layer: shells, sausa, meat and cheese. Pour milk over top (this keeps casserole from being dry). On top layer put dab of sour cream (optional). Bake at 350° for around 25 to 30 minutes. When cheese turns brown, take out of oven.
Pour boiling water over shortening, sugar and salt. Blend and let cool. Add egg. Sprinkle yeast on warm water until dissolved. Add egg; mix. Gradually add flour, blending well. Place in a large covered container in refrigerator overnight. Use dough as you need to. It will keep several days in refrigerator. When ready to use, roll out dough on a floured waxed paper, small amount at a time. Cut with biscuit cutter; brush with melted butter. Cover and let rise until doubled. Bake at 400° for 10 minutes.
Combine and mix well. Spoon out small amounts of mixture in hot cooking oil. Let brown.
Mix corn meal, eggs and margarine. Stir in onions, cheese, cottage cheese and broccoli. Pour into 9 x 13-inch greased baking pan. Bake at 350° for 45 minutes.
Press as much liquid from spinach as possible. Place in 1-quart casserole. Stir in soup, salt, pepper, garlic powder and sesame seed. Sprinkle with almonds. Bake in 350° gas oven 20 minutes or until bubbly. Makes 6 servings.
Boil chicken in salted water for 45 minutes. Break into bite size pieces. Place in bottom of casserole dish. Cook broccoli as directed. Sprinkle over chicken. Crumble crackers and spread over chicken. Spread sliced mushrooms next.
Combine flour, 2 tablespoons of sugar, baking powder and salt. Add milk and 1/2 cup Crisco oil. Stir just enough to hold dough together. Place on lightly floured surface and knead 10 to 12 strokes. Roll to 1/2-inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly roll fashion. Cut into 1-inch thick pieces. Combine 1 cup brown sugar, 1/2 cup Crisco oil and nuts in bottom of a 13 x 9 x 2-inch pan. Place rolls in pan. Bake at 425° for 15 to 20 minutes, until desired brownness. Immediately turn upside-down onto large platter or cookie sheet. Serve warm. Makes about 8 rolls.
Mix milk, egg, pepper, salt and paprika together. Add chicken tenders and let set for 1 hour. Take out and drain well. Roll in flour. Drop into hot oil and cook for 8 minutes or until golden brown. Drain on paper towels.
Separate biscuits into 24 halves; press into greased mini muffin cups. Place 2 shrimp in each cup. Mix remaining ingredients except Swiss cheese. Add 2 tablespoons of mixture to each cup. Sprinkle with cheese. Bake at 375° for 20 minutes.
Pour warm milk in bowl, stir in sugar or substitute, vanilla and cinnamon. Pour this over bread crumbs and let soak.
Cut broccoli in small pieces and steam in small amount of water (do not overcook). Saute mushrooms and chopped onion together in butter (do not brown). Add the flour as if to make gravy, then add chicken broth and cook until thickens. Add broccoli and slowly add half and half. Let simmer a short time to blend. Season with salt and pepper to taste.
In plastic bag, combine flour, parsley, salt and pepper. Add chicken and shake to coat well. In large skillet, melt butter with lemon juice over medium heat. Brown chicken on both sides. Reduce heat; cover and simmer 35 to 40 minutes or until tender, turning once. Serves 6.
Place one graham cracker on serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat layers, ending with applesauce. Spread with whipped topping over top and sides. Sprinkle with nuts, if desired. Refrigerate for 2 hours before slicing. Serves 2.
Preheat oven to 350°. Roll pastry on lightly floured surface to form 13 inch circle. Fit into 9 inch pie plate. Trim edges; flute. Set aside.
Crush crackers; moisten with oleo. Line bottom of 9 x 13-inch pan with cracker mixture. Save 1/2 cup. Mix pudding, milk and ice cream. Pour over cracker crust. Spread Cool Whip on top. Sprinkle remaining cracker crumbs on top. Refrigerate.
Mix first 2 ingredients well and add Cool Whip and strawberries. Put in graham cracker pie crust and chill.
Cook broccoli and cauliflower as directed. Heat soup and cheese until cheese melts and add broccoli and cauliflower which have been drained well. Add diced onion. Pour into casserole dish and top with Ritz cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Put bread into the toaster. When done, take it out and butter bread. Sprinkle sugar and cinnamon on top.
Sift together flour, powdered sugar, baking powder and salt. Add shortening and work as for pie dough. Beat eggs, add milk and vanilla. Add liquid to first mixture, mix well and work until it works away from your hands (you can add the rest of the milk at this time if needed). Divide into 2 parts. You may chill dough for a short time for easier handling. Roll out between 2 pieces of wax paper. Add any filling. Make slits across top. Bake at 350° for 1 hour. When cool, sprinkle with powdered sugar. Cut into squares.
Slowly pour milk into lemon juice and whip until thick. Add Cool Whip and whip until thick and lumps are gone. Pour into crust and refrigerate until ready to serve. Great summer treat!
Cook yams, brown sugar and butter in microwave dish until hot. Put marshmallows to taste on top and place under broiler until toasty brown.
Microwave cauliflower with onion for 3 to 5 minutes (until heated through). Drain and cool. Chop cauliflower. Add chopped eggs and other ingredients. Add mayonnaise, mustard, salt and pepper. Mix well. Refrigerate.
Melt butter in 6-inch deep casserole. Beat the rest of the ingredients together and pour into casserole. Add some pepper. Bake 45 minutes at 350°.
Bring to a boil pineapple and sugar. Take off and add cherry Jell-O and cold water; set aside to cool. Whip Pet milk and add cream cheese and whip, then add nuts and pour into Jell-O mixture. Top with Dream Whip or whipped topping. Refrigerate.
Preheat oven to 350°. Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, cinnamon, baking powder and salt; mix into the egg mixture.
Put in microwave-safe large bowl and cook 6 minutes. Stir. Cook another 4 minutes. Add margarine and vanilla. Pour into prebaked crust or graham cracker crust and store in refrigerator.
Brush the duck generously with butter or margarine. Sprinkle with salt, pepper and flour. Place the orange and onions in the cavity. Roast in a covered roasting pan at 350° for 1 1/2 hours. Remove cover last 15 to 20 minutes to allow skin to brown.
Brown sausage and ground beef and drain. Put in small crock-pot. Add drained tomatoes and cheese. (Keep liquid from tomatoes; you may need to add some liquid.) Keep hot. Serve with Fritos.
Thaw spinach and drain until barely moist. Combine mayonnaise, sour cream and soup mix. Add spinach and water chestnuts. Mix well and let stand several hours.
Salt, pepper and dry chicken. Put on liquid smoke, lemon pepper marinade and dot with butter. Place skin side up. Begin baking at 400°, then turn down to 350° and baste with smoke as it cooks.
Combine well. Place in 2 greased loaf pans. Bake at 375° for 55 minutes. Makes 2 loaves.
Mix the ingredients together. Mix with already prepared boxed mix and several tablespoons of margarine. Bake at 350° for 20 to 30 minutes.
Mix first four ingredients until batter is lumpy. Melt margarine and add to batter. Bake in buttered baking dish at 425° for 15 minutes. Remove and sprinkle with powdered sugar. Bake another 2 to 3 minutes. Serve hot, covered with fruit and whipped cream. For baking dish, a pie plate works well or two smaller dishes.
Mix and bake at 350° for 30 to 35 minutes in 9 x 13-inch loaf pan.
Mix butter, confectioners sugar and peanut butter in bowl. Refrigerate for 2 to 3 hours. Melt chocolate chips and paraffin wax in small saucepan or double boiler. Remove dough from refrigerator and roll into small balls. Insert toothpick in center and dip in chocolate sauce. Place on wax paper.
Pour water over cereal and dates; let stand 20 minutes. Bake 40 to 45 minutes at 325°.
Preheat oven to 350°. Mix meat, sauce, salt and pepper; simmer for 20 minutes. In a small bowl, combine sour cream, green onions and cream cheese; set aside. Spray a 2-quart casserole dish with cooking spray; add pasta. Spread the sour cream mixture over the pasta. Add meat mixture next and sprinkle with cheese. Cover and bake for 25 minutes. Uncover and bake for an additional 5 minutes.
Thoroughly combine milk, egg yolks, salt and sugar. Cook slowly in double boiler or heavy saucepan until mixture thickens and coats spoon. Cool. Add vanilla and half and half. Pour into freezer cream can. Freeze. (Makes 1 1/2 quarts.)
Mix all ingredients together. Sprinkle with Parmesan cheese. Bake at 400° for 20 minutes in pie pan. Spread over crackers!
Beat eggs until light and foamy, add oil and sugar, mix well by hand. Add zucchini and vanilla. Sift together dry ingredients and add to batter. Stir in nuts. Pour batter into 2 greased loaf pans and bake 1 hour at 350°. Let cool completely before cutting.
Preheat oven to 325°. Combine buttermilk and soda and let stand a few minutes. Cream sugar and oleo; add egg yolks, one at a time, beating well after each addition. Add milk and flour alternately to creamed mixture; stir in vanilla. Beat egg whites until stiff but not dry and fold into batter gently. Stir in nuts and coconut very gently. Spread into 3 layers and bake at 325° for 25 minutes or until done (or bake in Bundt pan for about 50 minutes at 325°). Frost cooled cake with Cream Cheese Frosting.
Cook 1 1/2 hours. Seal in glass jars. Makes 10 quarts.
Combine first 5 ingredients and set aside. Combine sugar, oil, eggs and vanilla in a large bowl; mix well. Stir in apples and pecans (batter will be very stiff). Spoon batter into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan and cool completely. Store in airtight container.
Fix cake mix according to box adding 1 package of dry instant pudding. Mix pineapple and juice with sugar. Punch holes in cake after baking and pour pineapple mixture over it. Let cool. Fix remaining box of pudding according to package directions. Spread over cake. Spread Cool Whip over pudding. Top with coconut. Keep refrigerated. Best when set overnight.
Mix rice and soups together. Melt oleo in pan and pour soup mixture into pan. Place chicken parts of large fryer, skin side up, on the mixture. Bake at 350° for 1 1/2 to 2 hours.
Dip chicken into 3/4 c. dressing. Coat with stuffing. Place chicken on baking sheet. Bake at 400 for 15 minutes or until chicken is no longer pink. In small saucepan mix remaining dressing and orange juice over medium heat. When warm serve with chicken for dipping.
Make cake as directed, then add dry pudding and can of cherry pie filling. Cook until done. Cool completely. Frost; garnish with sprinkles and cherries.
Mix all the ingredients together. Use enough milk to make a sticky dough. Flatten into 6 to 8 patties. Brown in oil in skillet over medium heat. Turn once. Brown other side, cooking about 8 minutes altogether. Serve with tartar sauce.
Mix the peanut butter, margarine, powdered sugar and vanilla together. Roll into balls and refrigerate. Melt in a double boiler the chocolate chips and candy wax. Put toothpicks in balls; dip 3/4 of the way.
Mix all ingredients except tomato sauce. Put in baking dish and bake with tomato sauce over top. Bake at 350° until done.
Preheat oven to 325°. Cream butter or margarine, sugar and vanilla together until fluffy. Sift flour, cocoa and salt together; add to creamed mixture, blending thoroughly. Add pecans; mix well. Shape into 1-inch balls and place on ungreased baking sheet. Bake for approximately 20 minutes; do not brown. Cool, then roll in confectioners sugar. Yields about 6 dozen cookies.
Mix milk, chow mein noodles, soups and chicken. Bake at 350° for 30 minutes.
Cream butter, Crisco and sugar thoroughly. Add eggs, one at a time. Add flour and milk alternately, start with flour and end with flour. Add flavoring and bake approximately 1 hour and 45 minutes. Do not preheat oven; start in cold oven. Cook in a deep tube pan. It makes a big cake.
Drain beans. Cover with water. Add remaining ingredients. Simmer until very tender, stirring occasionally and adding water if needed. It should be thick and soupy. Add salt to taste. Blend with hand blender until fairly smooth, still with some whole beans. Cook to thicken if necessary. Refrigerate or freeze.
Preheat oven to 350°. Cream shortening and sugar; add eggs. Blend. Add food color, water and cocoa. Blend in buttermilk. Add flour and salt gradually. Add vanilla. Beat until mixed well. Mix vinegar and soda together in separate bowl. Add to batter. Stir. (Do not beat the vinegar/soda mixture in with a mixer.) Pour into 2 (9-inch) greased and floured pans. Bake 30 to 35 minutes. When cool, frost with Cream Cheese Frosting.
Cook pasta, drain and chill. Dice or shred crab. Combine with mayonnaise, celery, onions and chilled pasta. Serve on lettuce. Serves 8.
Combine sugar, spices (salt and pepper) and mustard. Mix well. Combine other ingredients and cook on low heat for about an hour. Keep well stirred. Makes 1 gallon.
Cook all ingredients together until brittle when tried in cold water. Remove from range and add 1 teaspoon vanilla. Do not stir, but turn at once onto a large greased pan. As soon as cool enough to handle, pull without squeezing. Cut in small pieces.
Fry bacon and place on paper towel. Brown onions and peppers in drippings. Add tomatoes, sauce and bacon to the rice. Pour in greased casserole. Sprinkle top with Parmesan cheese and bake at 325° for 30 minutes or until rice is dry enough to separate. May add 1 pound cooked shrimp, 1 cup cooked sausage, pork or ham.
Cook noodles as directed on package. Meanwhile, combine cottage cheese, cream cheese and sour cream in bowl. Brown hamburg in skillet with onion, pepper and mushrooms. Add tomato sauce and mix. In large casserole (at least 5-inches deep), arrange in 3 layers, noodles, cheese and sour cream mixture and hamburg mixture. Do not stir layers together. Sprinkle grated cheese and parsley on top. Bake at 325° for 30 minutes. Leave in oven at 200° until ready to serve.
Preheat oven to 350°. In 9 x 13 cake pan, put a layer of crushed pineapple with the juice. Then add pie filling on top of pineapple. Then add box of dry cake mix over the top. Take thin slices of butter or margarine on top of cake mix. Bake for 48 to 54 minutes.
Mix all ingredients well. Let set overnight in refrigerator. Very good dip for raw vegetables.
Blend all ingredients (except fruit) together; put in a bowl. Cut up fruit, such as apples, oranges and strawberries; place on platter around bowl. Serve.
Cut wieners into bite-size pieces, about 1 inch in length. Combine enchilada sauce, brown sugar, vinegar and Worcestershire sauce in saucepan. Add wieners to sauce. Heat to boiling and simmer 15 to 20 minutes, uncovered. Place in a fondue pot and keep warm. Serve with toothpicks. Makes about 36 appetizers.
Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla. Turn into the pie shell and sprinkle with nuts. Bake at 350° for 40 minutes. Serve with Spicy Whipped Cream.
Boil the raisins, sugar, shortening and 1 cup water for 3 minutes; let cool. Add the flour, soda, salt and spices. Bake in very slow oven at 325° for 45 minutes to 1 hour, or until pulls from sides of pan, in a 9-inch square greased pan.
Roast beef on rack in open roasting pan at 350° for about 40 minutes per pound. Cool and slice.