HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cinnamon and salt in large bowl. Beat in eggs and slowly stir in milk and vanilla. Stir in bread cubes, raisins and butter. Pour into 9-inch square pan. Bake at 350° for about 1 hour or until knife stuck near center comes out clean. Makes 6 servings. About 1 cup each.
Blend well and spoon into oven proof dish. Bake at 375° for 15 to 20 minutes. Serve hot with crackers.
Combine all ingredients adding as much mayonnaise as you like and stir until well mixed. Makes enough filling for 11 full sandwiches or 30 cocktail sandwiches.
Heat oven to 375°. In a large saucepan, combine all ingredients except crescent rolls and parsley flakes. Cook until heated thoroughly.
Beat 5 egg yolks 5 minutes. Add the cold water and beat 5 minutes more. Add the granulated sugar and beat 5 minutes more. Add the cake flour (sifted 3 times), salt and vanilla. Beat 5 egg whites until frothy. Add cream of tartar. Beat stiff, about 15 minutes. Fold into first mixture. Bake at 325° to 350° for 1 hour in tube pan. Cool and ice.
Combine sugar, pecans and cinnamon. Spread 1 1/2 teaspoons margarine on each slice of toast. Sprinkle about 1 1/2 teaspoons sugar mixture on each. Broil until bubbly. Cut in triangles. Serve warm.
Layer ingredients in order given in a casserole dish. Sprinkle with salt and pepper to taste. Cover and bake at 350° about an hour until vegetables are tender.
This recipe is dedicated to my late husband Mac. He always enjoyed cooking and often tried new things by mixing a "schoosh" of this and a pinch of that. This recipe is a document of what he did often "on the fly". I hope you enjoy it!
Mix together hot water, sugar, vinegar and oil, add the rest of ingredients, stir well and let stand overnight. Drain and serve.
Combine all ingredients and form into desired shape. Punch holes in top and add catsup. Bake for 1 1/2 hours at 375°.
Heat oven to 350°. Mix soup and soy sauce. Layer half each of the beans, mushrooms, bean sprouts and soup mixture in an ungreased 1 1/2-quart casserole dish. Repeat. Sprinkle with almonds. Bake in uncovered casserole dish until hot and bubbly, about 30 minutes. Serves 4 to 6.
Place undrained sweet potatoes in saucepan. Cook over low heat until heated through; drain. Combine with next 5 ingredients in mixer bowl. Beat until fluffy. Spoon into greased 8 x 8-inch pan.
In large bowl, combine 1 of the eggs and 1/2 cup pizza sauce. Stir in 1/2 cup crumbs, onion, green pepper, garlic salt and pepper. Add beef; mix well. Pat 1/3 of the meat into 8 x 8 x 2-inch baking dish. Drain mushrooms. Combine with remaining egg and 1/2 cup crumbs, cheese, parsley and oregano. Spread evenly over meat in pan. Top with remaining meat mixture. Bake at 350° for 50 minutes. Let stand 10 minutes before serving. Heat remaining pizza sauce and pour over meat loaf and serve.
Have a platter ready to lay and separate crackers. They cook fast. Do not stack crackers. Moderately heat oil or margarine. Lightly brown (golden brown) each cracker. Do not overcook. Take up crackers and roll each cracker in sugar. Be sure to cover both sides. Store crackers in airtight container after they have cooled. Great for special occasions.
Drain beets, reserving liquid. Add water to beet juice to equal 2 cups. Bring liquid to boil. Remove from heat; stir in jello until dissolved. Add cold water, onion, horseradish, salt and vinegar. Chill until partially set. Add beets, celery and olives. Pour into 8-inch square dish. Chill until firm.
In large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, coconut and pecans.
Saute onion, celery and green pepper in 2 tablespoons butter. Add mushrooms. Combine soup with sour cream, milk and seasonings in a 2-quart casserole dish. Add ham and noodles. Sprinkle with cheese and overlap tomato slices on top. Toss croutons in 2 tablespoons melted butter; sprinkle over casserole. Bake 20 minutes or until cheese is melted at 350°.
Melt in microwave chocolate chips, margarine and peanut butter. Stir well and mix with Crispix cereal until well coated. Put powdered sugar into paper sack; add coated cereal. Shake until well coated.
Mix crushed vanilla wafers. Mix with pecans, milk, cherries and 1/2 bag of coconut. Put other half of coconut on waxed paper. Pour mixture on waxed paper and roll, then put in refrigerator and chill. Slice off and serve anytime. Great for parties and Christmas.
In a deep, 1 1/2-quart casserole, combine cranberries, apple, raisins, apple juice, cinnamon and lemon peel. Cover loosely with waxed paper. Microwave on High 5 to 7 minutes, or until skins on cranberries pop, stirring once. Add sugar; stir until dissolved. Cool. Cover and refrigerate.
Separate onions into rings. Soak in ice water for about 2 hours. Combine dry ingredients in large bowl. Whisk in water all at once until batter is smooth. Refrigerate 1 to 2 hours before using.
Cut peanut butter into powdered sugar until crumbly. Reserve 1/4 cup. Sprinkle remaining crumbs into baked pie crust. Prepare custard with milk. Pour into shell. Chill. Beat cream until stiff. Spread onto pie. Sprinkle with reserved crumbs.
Spread corn chips in a greased 15 x 10 x 1-inch baking pan.
Combine first 5 ingredients. Let stand 15 minutes. Pour into unbaked pie crust; cover with second crust. Bake 40 to 45 minutes in a 425° oven.
Drain peaches, reserving 1 cup syrup. Cut up peaches and set aside. Crumble sugar-nut mixture from refrigerated caramel rolls in saucepan; add flour, lemon peel and 1/4 teaspoon salt. Stir in ginger ale and reserved syrup; mix well. Cook and stir over medium heat until thickened; stir in butter. Add peaches; bring to boiling. Pour into an 8 x 8 x 2-inch baking dish. Immediately separate caramel rolls; arrange atop the hot mixture. Bake at 400° until done, 25 to 30 minutes. Makes 8 servings.
Cream butter and sugar; add eggs, one at a time. Sift flour, cocoa and salt three times. Dissolve soda in buttermilk; add alternately with flour to sugar-butter-egg mixture. Add vanilla. Bake in 3 or 4 layers in a 325° oven for 25 minutes.
Combine salad oil, vinegar, garlic and seasonings ahead of time to allow flavors to blend. Break lettuce into small pieces; add remaining ingredients. Just before serving, add salad dressing.
Slice potatoes lengthwise onto an 18 x 12-inch double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of vegetables and brush with oil. Mix catsup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and vegetables. Bake until tender for one hour or grill 5 inches from coals for 25 to 30 minutes on each side. Oven temperature 400°; bake 1 hour.
Cover chicken in water for boiling; add bay leaf, salt and pepper to taste. Cook for 2 1/2 hours or until tender. Allow to cool; discard skin, veins and bones. Dice meat to bite size pieces. Saute onion, bell pepper and pimento in butter. Add soup, milk and chicken. When heated, add the beaten egg yolks, cooking slowly until thick (in double boiler). Just before serving, add sherry. This should be thick enough without adding flour. Six times this recipe will serve 50. Serve from chafing dish in patty shells or on toast. Wonderful holiday fare!
Mix ingredients; roll into snakes or other shapes on powdered milk board. Cut into bite size pieces.
Chop green onions. Chop beef in a blender. Mix with cheese (room temperature). Add Accent and Worcestershire sauce. Roll into ball. Sprinkle with paprika. Wrap in wax paper and refrigerate until needed.
Put all ingredients into a blender and mix well. Pour into a buttered pie plate. A 9 1/2-inch fruit pie plate works well. Bake in a 350° oven for 60 minutes.
Put liquids in largest bowl. Then add other ingredients. Combine dry ingredients. Cut in shortening. Add rest of ingredients. Stir lightly. Bake at 325° to 350° for 1 1/4 to 1 1/2 hours. This is great with taco or picante sauce.
Brown onions and celery in 2 tablespoons butter. Cook broccoli as directed, rice also. Mix together. Add soups, straight from cans, and Cheez Whiz. Blend well. Bake for 25 to 30 minutes at 350°.
Chop dates; add boiling water and let cool. Cream butter and sugar. Add egg yolks, one at a time; mix well. Add orange rind and juice to date and water mixture. Sift flour, soda and salt together. Blend date mixture into creamed mixture alternately with dry ingredients. Add nuts. Beat egg whites and fold into cake batter. Pour into floured 10-inch tube pan. Bake 1 hour at 350°.
Sprinkle chicken with lemon juice and rub with garlic. Combine ginger, mustard, thyme, poultry seasoning and salt. Sprinkle over chicken.
Cream the butter. Add 1/2 of the sugar. Beat the eggs very light; add the remainder of the sugar. Combine the 2 mixtures; add the milk. Stir together the baking powder, salt, cinnamon and nutmeg with the flour and add to the mixture with enough more flour to handle, having the dough as soft as possible. Toss on a floured board and knead lightly. Roll to 1/4-inch thickness and cut with a doughnut cutter. Fry in hot fat; drain on brown paper.
Mix all ingredients slowly, adding horseradish and sour cream to taste. Heat in saucepan until bubbly. Serve hot.
In a large mixing bowl, beat eggs until they are light and fluffy. Add pineapple and juice, flour, sugars and baking soda. Mix these ingredients well by hand (if you use an electric mixer, too much air is beaten in). Then stir in walnuts and spread the contents of the bowl evenly in an ungreased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 45 or 50 minutes or until a toothpick inserted in the middle comes out clean. After the cake cools, cover it with Cream Cheese Ginger Frosting, then sprinkle some additional walnuts on top. Serving Size: 24. Preparation Time: 1:00.
Drain and rinse vegetables, olives and artichoke hearts. Drain water/oil from tuna. Combine with seafood sauce and chill overnight. Nice to add also are mushrooms and pickled peppers. Serve as a first coarse with crusty bread.
Drain sauerkraut thoroughly and chop. Mix cream cheese, onion, corned beef, sauerkraut and 1/4 cup bread crumbs. Roll into one-inch balls. Dip each ball into flour, then cream; roll in bread crumbs. Heat oil (about 2-inches deep) in fondue pot and cook balls until golden brown.
Dissolve jello in boiling water; let cool. Stir in Pet milk. In another bowl, mix pineapple, lemon juice, cottage cheese, nuts, celery and mayonnaise. Mix together with jello and chill. Serves 6.
Gently pull off cabbage leaves. Simmer in 1-inch boiling water for 5 minutes. Drain and lay out, ready for filling. Combine meat with egg, onion, rice and seasonings. Fill leaves loosely with mixture. Roll up each, folding leaves under. Place in a greased skillet. Sprinkle with cheese. Drain tomatoes, place on edge. Pour in 1 cup liquid. Cook on high until steam appears. Turn to simmer for 1 hour.
Combine 1st 9 ingredients in a Dutch oven. Bring to boil, cover, reduce heat and simmer 7 to 8 minutes or until vegetables are tender. Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk. Cook over medium heat until soup is thickened. Makes 9 cups.
Mix all together. Form into a loaf in baking dish. Bake at 325° for 50 minutes, uncovered. Drain off grease.
In a large bowl, layer the ingredients. Sprinkle top with 1/2 cup of coconut and 1/2 cup chopped pecans.
Mix all ingredients together. Chill for 1 hour. Form into small balls. Bake on cookie sheet for 15 minutes at 350°.
Drain vegetables well. Mix together cream cheese and lemon juice until smooth. Stir in vegetables and pepper. Chill.
Salt, pepper and (optional) sprinkle pieces with pepper duck, a waterfowl seasoning available at some gourmet outlets. Dredge in flour. Brown goose pieces on both sides. Add 1 cup of water and bring to a simmer. Cook 45 minutes or until meat is tender. Serve on Arkansas Cooked Rice.
Mix all ingredients together, except chow mein noodles. Refrigerate several hours. Add noodles just before serving. Put on bed of lettuce.
Mix ingredients together; chill overnight. Using whole pumpernickel or rye bread, cut out top and inside. Fill will Dill Dip. Place bread that was cut out of loaf around loaf for dipping.
Boil sugar and milk until soft ball stage (about 5 minutes). Cool and beat before adding nuts. Use your favorite layer cake recipe. Makes enough icing for 4 layers.
Mix all ingredients except eggs, chocolate chips and sour cream. Add eggs, one at a time, beating well. Fold in chocolate chips and sour cream. Pour into lightly greased Bundt pan. Bake 1 hour in a preheated 350° oven, then cool 45 minutes before removing from pan.
Mix eggs, sugar, vanilla, evaporated and condensed milk. Add a little milk. Pour into freezer cannister and add milk to fill line.
Drain tuna then mix tuna with mayonnaise. Cut the green peppers lengthwise in half and remove insides. Fill halves with tuna mixture and lay 1 slice of cheese over each pepper. Can be served cold or hot. Put in microwave for 1 or 2 minutes.
In a large container combine cucumbers and onions. In a large bowl combine remaining ingredients, stirring until sugar is dissolved. Pour over cucumbers, mix well.
Place pecans in bottom of pie shell. Beat eggs; add Karo syrup, sugar, salt, vanilla and melted butter. Mix until well blended. Pour mixture over pecans. Bake in hot oven (450°) for 10 minutes, then reduce heat to 350°. Continue baking until knife blade inserted comes out clean, about 40 minutes.
Make one day ahead. Combine graham cracker crumbs, brown sugar and 1/2 cup peanut butter. Press 2/3 of crumb mixture in a 9 x 13-inch pan. Reserve remaining crumbs. Beat cream cheese and white sugar; fold into whipped topping. Spread 1/2 of cream cheese mixture over crust in pan. Add apple filling and sprinkle with cinnamon (if desired). Combine powdered sugar and 1/3 cup peanut butter until crumbly. Sprinkle 1/2 of this mixture over apples. Top with remaining whipped topping mixture and then remaining graham cracker crumbs. Cover with foil and refrigerate 24 hours. A little lengthy, but very good.
Mix apples, 3 tablespoons sugar and cinnamon. Set aside. Mix flour, baking powder and 2 cups sugar. Mix oil, orange juice, vanilla and eggs. Add together. Put a layer of batter in pan, then layer of apple mixture. Put batter on top. Bake at 350° for 1 hour and 20 minutes.
With a cleaver or sharp knife cut each chicken breast into 4 pieces. Put aside. Slice garlic. In large pot or Dutch oven heat olive oil. Brown garlic in oil. Add chicken and brown well on both sides. Add 1 cup of the water and reduce heat to low-medium. Pot roast chicken for about 1 1/2 hours, until fork-tender. (Add mushrooms for the last 15 minutes.) Salt and pepper to taste. Serve with pan drippings over pasta or rice.
Mix water and sugar. Cook 3 minutes to make syrup. Let cool, then add juices. Mash and add bananas. Freeze. Remove from freezer about 3 to 4 hours ahead and add Seven-Up. I use clean plastic milk gallon containers to freeze this in.
Wash escarole very good; cut up and add salt. Boil until tender; drain and set aside. In a saucepan, brown garlic in olive oil. Don't burn it. Add mushrooms and black olives. Cook a few minutes. Add escarole; cook about 5 minutes longer. Add salt and pepper. Serve with white rice or meat. Makes about 6 servings.
Mix all ingredients except pecans. Cook on stove on medium heat to dissolve sugar. Add pecans. Cook, stirring constantly, until pecans are thoroughly sugared and no liquid is left in pot. Spread on wax paper and cool. Store in airtight container.
Mix all ingredients except chicken. Pour over chicken and bake at 350° for 1 to 1 1/2 hours.
Put a layer of corn in a buttered baking dish, layer of tomatoes, layer of cheese and repeat. Sprinkle cracker crumbs over top. Dot with butter and bake at 375° for 1/2 hour.
Bake cake as directed on package, using 2 (8-inch) pans. Cool and split each layer in half, making 4 layers. Cream together cream cheese (softened) and lemon juice. Add to this the canned frosting. Mix well.
Brown chicken breasts on both sides in skillet. Add rice and cook as directed on box. During last few minutes of cooking, put pieces of cheese on top of chicken. When cheese is melted, this dish is done.
In bowl, place flour. Add the cream. With fork stir until soft. On floured surface, knead lightly 5 times. Roll out 1/2 inch thick. Cut with biscuit cutter or glass dipped in flour. Place on lightly greased cookie sheet. Bake at 450° for 8 to 10 minutes.
Beat milk and lemon juice. Add sour cream and vanilla. Layer in glasses; alternate cream mix with fruit. End with fruit on top. Chill at least 2 hours before serving. Serves 5.
Blend together Marshmallow Fluff and cream cheese until smooth. Add sour cream; mix well. Use any fruit in season (grapes, apples, pears, bananas, etc.).
Dissolve jello mix in 1 cup hot water and cool. Put cake mix in large bowl and add oil. Beat, adding one egg at a time. Lastly, add jello. Bake in a 9 x 13-inch pan for 40 minutes at 350°. Glaze while hot with 2 cups powdered sugar mixed with 1/4 cup lemon juice. Punch small holes in cake with ice pick and pour icing over hot cake.
In large bowl, mix flour, sugar, raisins, nutmeg, baking powder, soda and salt; set aside in another bowl. Beat eggs, applesauce and vanilla. Pour over flour mixture until moistened. Spread in greased 13 x 9-inch pan. Bake in a 375° oven for 20 minutes. Cool in pan. Cut in bars.
Combine 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine until liquids are 120° to 130°. Add dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/4 cup flour. Beat at high speed for 2 minutes. Stir in flour to make a soft dough. Turn onto floured surface; knead 2 to 3 minutes until smooth. Place in greased bowl; grease top and cover. Place bowl in warm place to rise until doubled.
Beat 4 minutes. Pour 1/2 of batter in angel food pan. Slice apples (paper thin). Sprinkle cinnamon, 1/2 cup sugar and nuts. Pour rest of batter over cinnamon, sugar and nuts. Bake at 350° for 1 hour.
Cream grated cheese and margarine; mix salt, pepper and flour. Add to cheese mixture and mix well. Add Rice Krispies and mix. Roll in walnut size balls. Place on ungreased cookie sheet. Flatten balls with fork (about 1/4 inch thick). Bake at 375° about 10 minutes.
Remove tenderloin from each chicken and save. Fillet each half of chicken breast into 2 slices to yield 12 pieces. Use flat of meat pounder and pound each piece including tenderloins. Soak all chicken in milk for about 10 minutes. Mix bread crumbs, Parmesan cheese and chopped parsley. Dredge each piece of chicken through bread crumb mixture, making sure each slice is well coated. Pour olive oil into a large skillet and quickly braise breasts on each side until lightly browned. Remove all but 1 tablespoon of oil from skillet, leaving residue from chicken. Add white wine and boil until liquid is reduced by half. Add chicken broth and lemon juice. Boil again until liquid is reduced by half. Pour over chicken, then drizzle Grand Marnier over each slice. Bake at 350° for 20 to 25 minutes until liquid begins to bubble. Serve with buttered noodles and green vegetable.
Wash chicken and place in a large pot. Add water and bring to a boil over high heat. Skim well and add celery, parsley, carrots and onion. Cover and simmer for about 3 hours or until chicken is tender and meat starts to fall from bones.
Preheat oven to 350°. Sift together flour, cinnamon, soda, salt and baking powder; set aside. Mix together eggs, sugar, oil and vanilla. Gradually add dry ingredients. Blend in zucchini and nuts. Bake for 1 hour for large loaves or for 40 to 45 minutes for mini-loaves. Cool 10 minutes and remove from pans. Wrap in Saran Wrap and refrigerate overnight. Freezes well. Makes 2 large loaves or 6 mini-loaves.
Place rice in bottom of ovenproof dish. Add soup, butter and mushrooms. Bake at 375° for approximately 50 minutes or until rice is tender.
Mix together first three ingredients and put in refrigerator. When firm, roll into balls and return to refrigerator. Combine in double boiler chocolate chips and shortening. When melted, dip balls in chocolate and place on waxed paper.
Slice the quart of berries and pat dry with a paper towel. Spread berries in the baked and cooled shell. Combine water, cornstarch and sugar in a pan. Cook to boil and boil for 2 minutes until mixture is clear and thick. Remove from heat and add gelatin. Stir until dissolved. While still hot, pour evenly over berries. Chill. Serve with whipped cream or topping.
Preheat oven to 350 degrees. Mix together sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the oil and stir until crumbly. Reserve and set aside 3/4 cup of the mixture for topping. Add vinegar to the milk and stir into the sugar mixture. Add the egg and soda and mix well. Pour into 13x9 pan. Sprinkle with the reserved topping. Bake 30 minutes.
Cook onions, celery, butter and bouillon until celery is soft and tender. May need to add a little more water but don't cook too fast as the water boils away. Add all of this to the bread crumb mixture and toss lightly. May also add juice from your turkey. I like really moist. Bake in casserole dish at 350°.
Scald milk; add sugar, salt and oleo. Cool to lukewarm. Measure water in large bowl. Dissolve yeast; add milk mixture, eggs and 2 cups flour. Beat until smooth. Add enough flour to make soft dough. Knead 8 to 10 minutes. Put in greased bowl; let rise 1/2 hour. Punch down; shape in rolls. Let rise 1/2 hour. Bake at 375° for 15 to 20 minutes.
Mash potatoes. Melt cheese and margarine together. Mix all ingredients together and pour into a casserole dish. Top with grated cheese. Heat until warm.
In a bowl stir together first four ingredients until blended. Stir in chicken, celery, water chestnuts and onion. Add macaroni. Toss to coat well. Spoon int 2 quart casserole. Top with chow mein noodles. Bake in a 375° oven for 20 to 25 minutes.
Mix and drop by teaspoon on ungreased baking sheet. Bake at 400° for 15 minutes. Makes 3 1/2 dozen.
Melt chocolate and margarine together in microwave or on stove. In mixer, beat eggs, flour and sugar together for 3 minutes. Add vanilla, nuts and chocolate mixture and blend well. Pour into greased and floured 9-inch pie pan. Bake at 350° for about 25 to 30 minutes. Top with whipped topping or ice cream.
Mix last three ingredients; brush over ham and wrap in foil and bake. Bake about 2 1/2 to 3 hours in 350° oven.
In a large bowl mix together by hand the fruit cocktail, oranges and pineapple with juice. Add pudding mixes and mix well. Fold in Cool Whip and refrigerate for at least 2 hours.
Cream margarine and sugar. Beat in egg and add vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture and mix. (Might need more flour.) Chill at least 2 hours. Roll and cut into desired shapes. Bake at 350° for 8 to 10 minutes.
Melt butter in saucepan; add teriyaki	sauce and then spices. Bring to quick boil, then pour evenly over veggies. Cook 5 to 10 minutes on high before serving. (Depends on	how crisp you like vegetables.) Serves 6 to 8.
Saute the onion in butter with bay leaf until the onion is clear. Add chopped green pepper, chopped broccoli, water or broth and salt. Cook 10 minutes or until broccoli is tender, but still bright green. Puree with milk in blender until smooth. Whisk in sour cream and seasonings. Steam broccoli just until done. Combine flowerets with soup in a large double boiler. Heat gently and serve. Top with minced scallions.
Cook lasagna, adding a little cooking oil to water to prevent noodles from sticking; drain. Cook ground beef, onion and garlic together over medium flame until brown. Add tomato paste, tomatoes, salt, pepper, basil and oregano. Cook over low flame until somewhat thickened, about 10 minutes.