HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and beat sugar, flour, syrup and butter. Add eggs, one at a time, beating thoroughly after each egg is added. Add vanilla and lemon juice and beat vigorously until bubbly. Pour over pecans in an unbaked pie shell and bake at 300° or 325° until pie shakes like jello. I double the recipe. Use one 10-inch and one 9-inch pie plate and a quart of pecans.
Combine ground beef, bread crumbs, egg and milk. Make into meat balls. In large skillet, fry meat balls until brown; drain. To meat balls, add the package of spaghetti sauce mix and 2 cups water. Simmer 15 minutes, adding water if needed. Cut green pepper, onion, carrots and potatoes into chunks. Add to meat balls and sauce. Add tomatoes (and more water, if needed). Heat until vegetables are tender.
Mix pineapple and orange pieces. Add cottage cheese and stir. Pour in dry powdered jello and mix well. Stir in topping. This sets quickly and lasts for days. Can be frozen. This can also be served in sherbet glasses as a dessert.
Stir all ingredients together in a large bowl. Pour batter into a lightly greased 13 x 9-inch pan. Bake at 350° for 1 hour or until top is golden brown. Makes 12 to 15 servings.
Combine all ingredients in large bowl. Fill greased muffin pan cups 1/2 full with batter. Bake in a preheated 300° oven for 25 to 30 minutes. Makes 6.
Cream sugar and shortening; add eggs. Dissolve baking soda in milk. Add flour and milk alternately to mixture and blend well. Add other ingredients, blending thoroughly. Drop by teaspoon onto greased cookie sheets. Bake at 350° until slightly brown. Makes 4 to 5 dozen cookies.
Preheat oven to 400°. Mix shortening, sugar, butter and eggs thoroughly. Blend the dry ingredients; stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Makes 5 dozen cookies. This recipe will serve 12 people.
Melt butter in skillet. Add chopped onion and saute. Add paprika. Slowly add stock. Simmer, then add skinned chicken. Simmer covered 45 minutes. Stir occasionally. Add flour and sour cream or yogurt or half and half. Stir into chicken stock 5 minutes. Serve over noodles.
Combine first 8 ingredients in a large bowl, stirring well. Add butter; stir with a fork until well blended. Sprinkle water evenly over; stir with a fork until dough forms a ball.
Combine yeast and water. Set aside. Mix remaining ingredients, except the flour. Add yeast mixture. Mix and add flour a little at a time by stirring until it gets too stiff. Then knead by hand until you have a soft smooth dough. Put in a greased bowl and let rise until double in bulk. Knead down and form roll into desired size rolls. Place on greased baking sheets. Let rise until double in bulk. Bake in 350° oven until rolls are golden brown.
In a 4-quart saucepan over medium heat, heat milk, rice, sugar and salt just to boiling. Reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until rice is very tender. In small bowl, beat eggs slightly. Stir in small amount of hot rice mixture. Slowly pour egg mixture back into rice, stirring rapidly to prevent lumping. Add raisins, if desired, stirring constantly for about 5 minutes. Do not boil, or mixture will curdle. Add vanilla. Cover and refrigerate until well chilled. Makes 6 servings.
Mix all together; put in casserole dish. Cook for 30 minutes at 350°. Remove and put crushed Ritz crackers on top. Bake 10 more minutes.
Stir together flour, sugar, soda, baking powder and salt. Mix egg and milk. Add to flour mixture; stir until smooth. Pour oil into deep skillet to depth of 1-inch. Fill pan no more than 1/3 full. Heat to 375°. Funnel batter into hot oil (about 1/4 cup of batter). Fry, turning over after 2 minutes or golden brown. Drain and sprinkle with confectioners sugar.
Place sliced sweet potatoes in a greased baking dish. Combine sugar, spices, margarine and flour. Sprinkle over top of sweet potatoes. Pour the water in corners. Bake at 425° for 30 minutes or until tender. Enjoy.
Dissolve yeast in 1/4 cup warm water; stir in remaining 1 cup water. Mix salt with 4 cups flour in large bowl. Add dissolved yeast. Add enough additional flour to make stiff dough. Knead 10 minutes or until dough feels elastic. Round dough into ball. Place in lightly greased bowl, turning to coat dough. Cover; let rise in warm place until doubled in bulk, about 45 minutes. Pinch off small amount of dough and roll between hands to form coil about 20 inches long and 1/4 inch in diameter. Shape coil as pretzel. (Make a loop by carefully picking up ends and forming a loop in the center; bring left end over to the right and right end under the left, forming a twist at top of loop. Turn the ends over and back onto loop, pressing ends against sides.) Repeat with remaining dough. Dissolve baking soda in water and bring to a boil. Drop one pretzel at a time into boiling water and let boil 1 minute or until pretzel floats. Remove; drain. Place on buttered baking sheets. Sprinkle with coarse salt. Bake at 475° for 12 minutes or until golden brown. Place on rack to cool. The treat is yours.
Mix sugar, cornstarch, vinegar and water in a pot; boil for 5 minutes. Add beets and toss well. Let stand 30 minutes or more. Just before serving, add oleo and reheat to boiling point.
Place brisket in roasting pan. Pour liquid smoke over, coating sides. Sprinkle with onion salt, garlic salt and celery salt. Chill, covered, overnight. Pour barbecue sauce over brisket. Bake, covered, at 275° for 5 hours. Yield: 10 servings.
Heat oil in large saucepan; stir-fry chicken pieces until lightly browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in corn and vermicelli. Cover; simmer 10 minutes or until thoroughly heated and vermicelli is tender. Garnish each serving with parmesan cheese.
Put broccoli in 13 x 9-inch baking dish. Mix rice and water and let set until rice is done. Mix all ingredients and pour over broccoli. Bake at 350° for 35 minutes.
Preheat oven to 350°. Combine all ingredients and stir to blend. Press mixture into an ungreased 9-inch square cake pan. Bake 20 to 25 minutes or until golden brown. Cool for 5 minutes and cut into bars while still warm.
Cook chicken in water. Cut chicken into chunks and place in a 2-quart casserole or 9 x 13-inch Pam sprayed pan. Combine soup, mayonnaise and lemon juice. Spread on chicken. Sprinkle with the grated cheese. Combine crumbs and melted oleo and sprinkle on top. Bake at 350° for 25 to 30 minutes.
Mix baking soda and sugar together. Mix the rest of the ingredients with soda and sugar. Make small balls. Place on cookie sheet. Press with fork. Bake 10 minutes at 350°.
Note: You will need 8 (6-inch) skewers, soaked in water.
Combine ingredients. Place in a double boiler. Cook and beat 7 minutes. Remove from heat and cool. (Delicious on chocolate cake!)
Combine mushroom soup, mushrooms, sour cream and sherry. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 hour.
Cook squash, carrots, and onions in boiling water until partially done. Drain; place in casserole dish and add 1/2 cup melted butter, salt and pepper. Cream together cream cheese and cream of mushroom soup. Spread over vegetables. Spread crackers over soup. Pour 1 stick melted butter over crackers. Bake at 350° for twenty minutes.
Roll crumbs very fine; put in bowl. Add milk, sugar, melted butter, eggs, chopped apples, raisins, pineapple and flavor. Mix well after each ingredient; blend all together. Pour in a baking dish and bake in 350° oven for 1 1/2 hours or until well set.
Combine all ingredients and simmer until tender (1 to 2 hours). You can add carrots and green beans, too.
Mix two parts to 1 part vinegar and oil, 1 tablespoon water, 2/3 cup safflower oil, 1/3 cup vinegar.
Brown meat; add onion and taco mix. Add other ingredients to crock-pot. Add meat mixture and cook slow 4 to 6 hours. Serve with corn chips.
Place yeast, water and 1 tablespoon sugar in a large bowl; set aside. Sift together flour, salt and soda. Heat buttermilk on low heat until lukewarm. Combine with yeast mixture. Add remaining sugar and corn oil; mix well. Add flour mixture, 2 cups at a time; blend. Let stand for 10 minutes; knead 5 minutes. Form into rolls; place on greased pans. Brush tops with melted margarine. Let rise 30 minutes. Bake at 400° for 8 to 10 minutes. Yield: 2 to 3 dozen.
Preheat oven to 350 degrees. Combine all ingredients. Bake in a serving dish or a fondue dish. Keep warm when serving. Accompany with crusty French bread.
Mix soups and wine together. Save about a cup for later. Mix rest with rice in a 9 x 13-inch casserole. Put raw chicken on top. Top with sauteed mushrooms. Put reserved 1 cup sauce on top. Top with grated Cheddar cheese.
Make toasted bread into crumbs by dropping pieces into blender at high speed. Mix with 1 tablespoon melted margarine. Add 1/2 teaspoon salt to boiling water. Add cabbage and cook over high heat for 8 minutes; drain. Place in lightly buttered 1 1/2-quart casserole. Prepare white sauce by melting margarine over medium heat; add flour and allow to bubble for 1 minute. Slowly add milk, 1/2 teaspoon salt and pepper. Stir until thickened and smooth. Pour over cabbage. Top with cheese, crumbs and bacon. Bake uncovered at 325° for 15 to 20 minutes until browned. Serves 6.
Combine and mix all of the ingredients. Form into 3-inch patties, 1/2-inch thick. Saute in oil until nicely browned.
Mix flour, 2 cups sugar, cocoa, salt and soda together. Add water, oil, vinegar and vanilla. Beat well and spread in slightly greased and floured 13 x 9 x 2-inch pan. Beat cream cheese, salt, egg and 1/2 cup sugar until smooth. Drop by spoonful over batter and marbleize. Sprinkle small package chocolate chips over mixture and bake for 30 to 35 minutes at 350°.
Cook sugar, flour, salt and vinegar until thickened. Add all ingredients at least 4 hours before serving. Will keep 2 weeks. Stir before serving.
Cut avocados in half, working around the pit. Separate the two halves. Remove pit and scoop out the avocado flesh with a spoon. Wedge the avocados and pile them in the center of a large platter. Seed and wedge the tomatoes and arrange them around the avocados. Spread sliced onion over the platter. Sprinkle the cilantro over all the vegetables. Squeeze the juice from both limes over all. Then season with coarse salt. Drizzle platter with oil, and serve.
Place chicken in dish. Pour broth over chicken. Spread soup over chicken and broth. Sprinkle with salt and pepper.
Mix all together. Bake at 350° for 30 to 35 minutes. Use regular red velvet cake icing to frost.
Cream the shortening and sugar. Add eggs and melted chocolate; beat well. Stir in the vanilla, milk, nuts, flour and salt. Chill 1 hour.
Brown sausage; drain well. Combine with other ingredients. Bake in 1 3/4-quart casserole dish at 350° for 30 to 40 minutes. If desired, top with mixture of 1/3 cup butter and 1 cup cornflakes (crushed) before baking.
Preheat oven to 450°. Blend or sift together flour, sugar, baking powder and salt. Cut in finely the shortening; add currants or raisins. Combine egg and milk; add to dry ingredients. Stir lightly with a fork to make a soft dough. Turn dough onto a light floured surface and knead gently 8 to 10 times. Divide dough into two parts; roll each into 6-inch circle. Place on a lightly greased baking sheet. Brush with milk and sprinkle with sugar. Score each into quarters. Bake in preheated 450° oven for 10 to 12 minutes. This makes 8 scones.
Mix all ingredients, except tortillas. Spread a thin layer on a tortilla and roll it up. Repeat until all tortillas have been rolled. Refrigerate 4 hours or more. Cut into 1-inch sections to serve.
Blend well the sugar, flour and nutmeg. Add margarine and eggs. Blend well. Add rhubarb. Place into pie crust. Bake at 325° for 15 minutes or at 300° for 25 to 35 minutes.
Cream shortening, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Stir into creamed mixture. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 325° until lightly browned but soft. These cookies puff up at first, then flatten out with crinkled tops. Serves 5 dozen.
Heat honey to boiling in a small saucepan; cook in large bowl about 30 minutes. Stir in sugar, lemon juice and egg; blend well. Combine sifted flour with spices and soda. Stir in honey mixture 1/3 at a time. Add lemon peel and almonds. Dough will be stiff but sticky. Wrap in foil or transparent wrap, refrigerate several hours or overnight.
Stir cream cheese just until it gets relatively easy to stir. Add Worcestershire sauce and blend. Dump in dried beef and stir until blended. Add onion and stir. Cover tightly and refrigerate. Serve with Waverly Wafers, Ritz crackers or any other slightly sweet, buttery tasting crackers. Recipe may be doubled or tripled. Also may be made several days in advance and kept refrigerated, just keep tightly wrapped.
Mix refried beans and taco seasoning. Spread on plate and layer ingredients in order given above. May add shredded lettuce and chopped tomatoes, if desired.
Brown sausage, celery and onion. Add soup, water and rice. Place in baking dish and bake one hour at 350°.
In a saucepan, combine water, honey, 1 lemon slice and stick cinnamon. Bring to boiling; reduce heat and simmer, covered, for 3 minutes. Remove from heat; add tea bags. Cover and steep for 4 minutes. Remove tea bags, cinnamon and lemon slices. Pour tea into 4 cups. Serve hot. Garnish with additional lemon slices, if desired. Makes 4 servings.
Mix all ingredients in mixer until fluffy. This makes plenty for layer cake. Use half this recipe for 9 x 13-inch cake.
Brown beef. Add remaining ingredients. Bake at 350° for 1 hour. Stir occasionally. Cover with chow mein noodles and bake for 15 minutes more.
Beat eggs. Blend eggs, milk and shortening. Add remaining ingredients. Drop by tablespoons in boiling broth or water. Cover and cook for 20 minutes.
In a 3-quart rectangular baking dish, combine honey, water, mustard, melted margarine or butter, Cajun seasoning, curry powder, lemon juice and garlic. Mix well. Add chicken breasts (halves), turning to coat. Arrange in a single layer. Bake, uncovered, in a 350° oven about 30 minutes or until chicken is tender and no longer pink. Serve chicken with pan drippings with hot cooked rice. Makes 6 main dish servings.
Cook potatoes in boiling salted water until tender. Drain. Return potatoes to saucepan and mash to puree. Season to taste with salt and pepper.
Beat eggs lightly; add milk and beat more. Add dry ingredients; mix to smooth. Bake on hot lightly greased griddle. Makes 12 to 14 average size.
Mix dry ingredients and add milk. Cook a little then add beaten egg yolks and finish cooking with vanilla. Good for banana cream pie!
Mix liquid, soup and milk; add cut up pieces of cheese and cook over slow heat until cheese melts. Add green chilies. Pour layer of liquid and layer of tortillas until all used. Cook at 350° for 15 to 25 minutes.
Mix together in a saucepan the jello and crushed pineapple in natural juice. Bring to a boil; simmer 3 minutes. Cool completely. Cream together the cream cheese, sugar and baby apricots. Fold into cooled jello mixture and then fold in the Cool Whip. Pour into a 9 x 13-inch pan or a jello mold. Chill until firm.
Sift flour; fix a place in center and add remaining ingredients. Mix. Bake at the degree you bake your biscuits.
To remove salt, soak ham completely covered in cold water for 24 hours; drain. Preheat oven to 325°. Shake flour in oven bag; place in a roasting pan at least 2 inches deep. Scrub ham in warm water with a stiff brush; rinse well. Place ham in a bag. Add 4 cups water. Close bag with nylon tie; cut six 1/2-inch slits in top. Through slit in bag, puncture the thickest part of the ham with a knife. Insert meat thermometer into ham, not touching bone. Bake until meat thermometer reads 160°, 3 1/2 to 4 1/2 hours. Let stand in bag 15 minutes. Trim skin and fat from ham.
Brown hamburger. Add rice. Watch close and stir often. Put in casserole and saute (brown a little in butter) the celery and onion. Add to the hamburger and rice. Add the soup, soy sauce and water. Mix well. Drain bean sprouts and add to casserole. Toss lightly. Bake in a 350° oven for 40 minutes.
Clean mushrooms. Cut in bite-size pieces. Clean broccoli. Cut in bite-size flowerets. Mix all remaining ingredients together well. Pour over mushrooms and broccoli pieces. Let set in refrigerator for several hours.
In Dutch oven, brown beef in oil. Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper. Cover and cook over low heat for 2 hours. Add carrots, potatoes and mushrooms and cook 30 minutes more. Gradually blend water with cornstarch and slowly stir into sauce. Cook, stirring, until thickens.
Spread one can chicken a la King in oblong casserole dish. Place 2 to 3 tablespoons grated cheese down center of tortilla; sprinkle with 1 1/2 teaspoons chopped onion. Roll tortilla up to form enchilada. Place seam side down on a la King in dish. Make number of enchiladas desired and place in dish. Cover with second can of a la King. Sprinkle with additional cheese. Bake at 350° for 30 to 40 minutes until bubbly.
Knead together sugar, peanut butter, butter and vanilla. Roll into small 1-inch balls (young helpers can assist here). Refrigerate on waxed paper.
Combine first 8 ingredients in bowl. Mix with hands; shape into a ball. Garnish with pecans.
Freeze marshmallows. Melt caramel candies. Add condensed milk and oleo or butter. Coat frozen marshmallows in caramel and roll in Rice Krispies; use a toothpick for handling. Cool on waxed paper. Delicious!
Preheat oven to 350°. Meanwhile spray a broiler pan rack with nonstick spray (Pam). Crush Special K on a piece of wax paper with a rolling pin. Pour Special K in a plastic or paper bag and add garlic powder, pepper and Parmesan cheese. Spread mayonnaise on both sides of chicken breasts. Place chicken breasts, one at a time, in bag with mixture and shake to cover chicken breast. Place breasts on broiler rack. Bake chicken breasts for 45 to 50 minutes. When breasts are done, turn broiler on long enough for additional browning, if desired. Makes 4 servings.
Mix together oats and boiling water. Set aside. Cream oleo, brown sugar and white sugar. Add oats, flour, soda, salt, cinnamon, nuts, vanilla and eggs. Bake at 350° for 40 minutes in an 8 x 8-inch pan.
Bring 6 cups water and 1 package dry spaghetti mix to a boil. Wrap fish in cheesecloth and saturate with lemon juice. Place fish in spaghetti mixture and boil for 5 minutes or until flaky and done. Carefully unwrap and serve with 1 tablespoon melted butter. Makes 6 servings.
Preheat oven to 350°. Combine all ingredients; mix lightly. Form into loaf in shallow baking dish. Bake 40 minutes. Serve with Cucumber Sauce.
Peel vegetables, slice and place in a large baking pan. Add tomatoes, bay leaves and seasoning. Mix well. Sprinkle with olive oil and cover. Bake at 400° about 30 minutes. Uncover and cook an additional 30 to 40 minutes. Delicious!
Cream sugar and oil together; add eggs and pumpkin, mixing well. Mix together dry ingredients and add alternately with water to pumpkin mixture. Pour into two well greased and floured 9 x 5 inch loaf pans. Bake at 350° for 1 1/2 hours. Let stand for 10 minutes, then remove from pan and cool.
* One-half pound (2 inch pieces) spaghetti is about 2 1/2 cups.
Mix and store in refrigerator. Can add horseradish to taste. Pour over cream cheese to serve with crackers.
Make jello as usual with 1/4 cup less water. Beat in raspberries, then sour cream. Place in salad mold. Chill and serve.
Preheat oven to 350°. Beat shortening, sugar and egg. Sift together flour and spices and add to mixture. Stir in water, walnuts and raisins. Bake at 350° for 35 to 40 minutes in a 9-inch square pan. When cool, sift confectioners sugar through paper doily on top of cake.
Preheat Bisquick and half of the garlic. Mix in cheese. Add milk, stirring just until moistened. Roll dough on lightly floured board. Cut out. Combine butter with remaining garlic; brush on tops. Bake 10 minutes.
Combine cornmeal, flour, salt and paprika. Dry fish thoroughly. Coat both sides of fish with mixture. Fry fish in hot oil over low heat, about 4 minutes on each side or until golden brown. Drain on paper towels. Yields 2 servings.
Blend softened cream cheese, vanilla and powdered sugar until smooth. Add whipped cream and blend. Pour into graham cracker crust. Chill to set. Add pie filling on top. Refrigerate until ready to serve. Makes 1 (9-inch) pie or an 8 x 8-inch pan.
Combine the first 3 ingredients. Pour over ice into large punch bowl. Add rest of ingredients; chill.
Put pineapple and juice in a 9-inch casserole, greased. Mix eggs, sugar and flour and pour over pineapple. Brown bread in melted butter in skillet. Put on top of fruit mixture. Bake at 350° for 40 minutes.
Beat eggs and add all other ingredients. Mix well. Pour into a greased 13 x 9-inch pan and bake at 350° for 30 to 40 minutes. May add onions if desired.
Combine beans, celery, pickle relish, onion and cheese. Blend seasonings with mayonnaise. Add to bean mixture and toss lightly. Spoon into 1-quart shallow baking dish. Sprinkle with corn chips. Bake at 450° for about 10 minutes.
Pound steak to 1/4-inch and trim off fat. Cut in pieces. Combine Parmesan and crumbs. Dip meat in egg and roll in crumb mixture. Heat oil in skillet; brown on both sides on medium heat. Transfer to shallow baking pan. Add onion to oil. Cook. Stir in paste, water, salt, sugar, pepper and spices. Bring to boil. Cook 5 minutes, scraping pan to blend in browned bits. Pour over meat. Reserve small amount for topping or meat. Cover with Mozzarella and sprinkle remaining sauce on top. Bake 1 hour at 350°.
Squeeze spinach to remove excess liquid. Spread spinach evenly in a greased casserole (2-quart). Sprinkle with onion, tuna and eggs. Mix mushroom soup and sour cream. Pour mixture evenly over eggs. Mix melted butter and crumbs and sprinkle evenly over top of casserole. Bake in preheated oven (350°) for 30 to 35 minutes or until brown and bubbly.
Mix margarine, cheese and egg. Toss into spaghetti. Coat well. Press in pie plate. Mix 1 cup Ricotta cheese with 1 tablespoon Italian dressing, 1/2 pound ground beef and spices. Fill pie shell; cover with spaghetti sauce. Bake at 350° for 20 minutes. Let stand for 10 minutes before cooking.
Sift flour, soda, salt and cinnamon together. Blend in oatmeal, wheat germ and sugar. Cut in shortening. Add eggs, yogurt, vanilla, fruit and nuts. Mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 7 to 10 minutes.
Make meringue with egg whites and sugar. Sprinkle remainder of peanut butter mixture over meringue. Bake at 325° until lightly browned.
Mix ingredients and spread in greased 8-inch square pan. Bake at 350° for 20 minutes.
Mix all ingredients together well. Slice cucumbers lengthwise. Have the brine in a crock jar or glass container. Add enough cucumbers so they are covered with brine. Are ready to eat in 3 to 7 days. Does not require refrigeration.
Rub meat with garlic, cut into strips. Mix flour, salt, pepper and paprika. Add meal; toss until coated. Reserve flour. Heat margarine in skillet; add meat and brown. Add onion and cook until transparent. Add flour, consomme, mushrooms and water; cover. Cook slowly, stirring occasionally for 45 minutes or until tender. Remove cover and continue cooking until mixture is slightly thickened. Add sour cream and chives. Serves 4.
Rinse body cavity of fish with cold water; drain and pat dry with absorbent paper. Rub cavity with salt. Lightly pile stuffing into fish; skewer or sew opening. Place in shallow baking pan lined with aluminum foil or parchment. Bake 1 hour at 350°. Serves 6.
Place all ingredients except rice and Parmesan in large saucepan. Bring to boil. Reduce heat and simmer 1 to 1 1/2 hours. Add more broth if desired. Serve over rice and sprinkle with Parmesan.