HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash and onion for 5 minutes. Drain well. Combine soup and sour cream; add all vegetables to this. Pour melted margarine over herb seasoned dressing and mix well. Put half of this in bottom of 9 x 13-inch casserole which has been sprayed with nonstick spray. Pour soup and vegetable mixture over dressing and top with other half of seasoned dressing. Bake at 350° for 25 to 30 minutes.
Boil beans 1/2 hour (save water). Place pork and onions in crock-pot. Add Gravy Master, spices and sugar, then beans. Add water, enough to cover. Cook on high. Start around 10:00 a.m. to be ready for dinner. These beans are wonderful served with Johnny Cake.
Make deep slits in the side of each hot dog and stuff with as much cheese as possible, about 6 tablespoons each. Halve the flour tortillas, then wrap each hot dog in a tortilla half. Secure ends with toothpicks. Heat oil in deep-fryer to 375°. Fry wrapped hot dogs a few at a time being careful not to crowd. Cook only 2 to 3 minutes or until tortillas are puffed and golden brown. Drain well and serve immediately with mustard-picante mixture. Makes 4 servings.
Arrange chicken, single layer, in an 8 x 10-inch baking dish. Mix soup mix and dressing and pour over chicken. Bake, uncovered, at 325° for 1 1/2 hours or until chicken is tender. Garnish chicken with apricot half on each piece. Serve with rice.
Mix flour, sugar and oleo until crumbly. Save 1/2 mixture for topping. To remaining mixture, add baking powder, salt, egg yolks and milk. Beat 2 egg whites until stiff; fold into batter. Pour into greased pan. Sprinkle with blueberries and reserved topping. Bake at 350°.
Preheat oven to 375°. Combine all ingredients, except Kisses. Mix on low speed until dough forms. Shape dough into balls with a rounded teaspoonful. Roll in sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes. Remove from oven and immediately press Kiss into cookie until it cracks. Makes 4 dozen.
Preheat oven to 350°. Peel and thinly slice zucchini and chop onion. Saute zucchini and onion in margarine for about 10 minutes, or until tender; remove from heat. Stir in spices. Separate rolls and press into pie plate. In large bowl; blend eggs and cheese together. Stir cooked zucchini mixture into eggs and cheese. Pour into pie pan, and bake 30-40 minutes, or until lightly browned and set. Let sit for 5-10 minutes. Slice into wedges and serve.
Blend together powdered sugar and cocoa in an 8 x 8-inch dish. Pour in milk. Place butter on top. Heat on High for 2 minutes, or until butter melts. Stir well to mix ingredients. Add vanilla and nuts; stir until blended. Place in freezer for 20 minutes. Cut into 1-inch squares.
Cut each wing and discard tips. In large bowl, combine remaining ingredients and marinate for 2 hours or more.
Melt butter. Cut buns in 4 strips. Dip in butter and season with garlic powder. Sprinkle with cheese. Bake 1 hr. at 200°.
Place hamburger in pan and cover with water-boil 20 minutes stirring often. Add more water as it boils dry-add other ingredients and boil 30 minutes of until it cooks down to a sauce. Can be frozen.
Place potatoes on bottom and sides of 8 x 12-inch dish. Bake at 400°, uncovered for 10 minutes. Brown ground beef and drain. Place beef, broccoli and half of onions and tomato in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Bake uncovered at 400° for 20 minutes. Top with remaining cheese and onions. Bake uncovered 2 to 3 minutes.
Mix flour and 3/4 cup pecans together. Melt butter and pour over flour mixture; mix well. Press into 13 x 9 x 1-inch baking dish. Bake at 350° until slightly browned; cool. Blend cream cheese, confectioners sugar and 1 1/4 cups Cool Whip. Spread over crust. Mix instant pudding with 4 cups milk. Spread for third layer. Top with 9 ounces Cool Whip and garnish with chopped pecans. Store in refrigerator 4 hours or overnight before serving.
Place raisins and water in pan and boil for 3 minutes. Set aside to cool; do not drain. Mix dry ingredients.
Combine first 6 ingredients. Cut in shortening. Add remainder of ingredients. Beat until well-blended. Drop by teaspoonfuls, about 1 1/2 inches apart, onto greased cookie sheet. Bake at 400° for about 15 minutes.
Grease an 8-inch square pan. Microwave chocolate chips and condensed milk uncovered in a 2 quart bowl on High for 2 minutes. Stir until smooth. Stir in sugar and vanilla. Pour into pan. Chill until firm. Cut into squares. (Nuts are optional.)
Blend shortening with flour. Add water. Roll pie crust. All materials should be cold. Handle pie crust as little as possible. Fill with any desired fruit, omitting salt. Trace of sodium: 1/8 pie. I got this recipe from St. Luke's Hospital, Kansas City, Missouri.
Preheat oven to 375°. Place chicken into shallow baking dish. Dot chicken with flour and margarine. Bake, uncovered, for 30 minutes. Open can of peaches and pour peaches and syrup over the chicken. Sprinkle with cinnamon. Bake for an additional 20 minutes.
Grease and flour pan. Combine flour, baking powder and salt. In big bowl, beat peanut butter and sugar until fluffy. Add eggs, milk and vanilla; mix well. Add dry ingredients; mix well. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Grease tiny muffin tins and sprinkle chopped pecans in bottom of tins. Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend. Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites. Place 1 teaspoon batter on top of nuts and press a whole maraschino cherry into center. Bake at 350° for 10 minutes and, while still warm, roll in confectioners sugar. Yield: 4 dozen tiny muffins.
Soften cream cheese and blend all ingredients together. Pour into graham cracker pie crust. Top with fresh fruit or pie filling of choice.
Halve potatoes lengthwise; cut each half crosswise into 1/2-inch slices. Melt 3 tablespoons butter in skillet. Arrange enough potato slices in skillet to cover bottom. Season with 1/4 teaspoon salt and a dash of sugar and pepper. Saute for 10 minutes or until golden on bottom side. Turn with pancake turner. Saute for 5 minutes or until golden. Drain on paper towel and keep warm. Repeat until all potatoes are sauteed. Cook onion in 2 tablespoons of butter until just tender. Return all potatoes to skillet and garnish with onion rings. Yields 6 servings.
In a microwave-safe bowl, place asparagus on bottom. Sprinkle with salt and pepper to taste. Dot top with butter. Cover and microwave on Medium for 3 to 4 minutes. Add cream cheese and stir gently until cream cheese is melted, and serve.
Mix with fingers until crumbly. Press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool 1 hour.
Pare apples and slice very thin. Blend sugar, flour and butter, keeping ingredients cold so that the resulting mixture will be crumbly. Butter a casserole or baking pan. Lay apples in it and sprinkle with cinnamon. Add the water and spread over the crumbly mixture. Bake, uncovered, in a moderate oven at 400° for about 50 minutes. Serve with or without whipped cream.
Cut potatoes in slices. Arrange in greased cake pan. In a bowl, combine salt, pepper, dry mustard and paprika. Mix together and sprinkle over the sliced potatoes. Melt butter and pour over all. Cook 1 hour at 350°.
Mix flour, soda, salt and sugar. Mash bananas and add eggs and milk. Put a well in the center of the dry ingredients. Add the bananas and mix. Bake 1 hour at 350°.
Preheat oven to 325°f. 160°c. gas mark 3. In a double boiler melt the chocolate over 1 of hot, but not simmering water. Remove chocolate from the heat and cool slightly. Thoroughly stir together the flour, cocoa, baking powder and salt. In a large bowl, using an electric mixer, beat the butter and sugar until blended, about 2 minutes. Beat in the whole egg and the egg yolk, then beat in the vanilla. Beat for 2-3 minutes until the batter is very light and fluffy and the sugar has dissolved. Beat in the melted chocolate at low speed. Stir in the dry ingredients until incorporated.
Butter pie pan. Mix ingredients and pour in pie pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients. Pour into large glass bowl and refrigerate overnight. May also put into 9 x 13-inch dish and freeze for a frozen salad or dessert.
Mix and bake in a loaf pan at 325° to 350°. Caution: It will burn easily. Bake 1 hour. Cool thoroughly.
Combine all ingredients but wafers and walnuts. Mix at lowest speed on mixer until dough forms. Press candy wafers into approximately 2 teaspoons dough and place on ungreased cookie sheet. Smooth edges. Top each with walnut half or pecan. Bake at 375° for 9 to 12 minutes.
Melt butter in baking dish. Mix all ingredients together, adding beaten eggs last. Pour mixture into hot baking dish. Bake at 325°. When crusted on top and around edges, stir under and let crust form again. Bake about 40 minutes. Don't overbake; it might get too dry. May be baked in microwave.
Cream margarine and sugar until light and fluffy. Beat in egg. Add sifted dry ingredients alternately with sherry, beating until smooth. Wrap dough in foil and chill several hours or overnight. Roll	dough out thin on floured board or pastry cloth and cut out shapes with small cookie cutters. Put on cookie sheet; sprinkle with almonds or candies and bake at 400° for 8 to 10 minutes. Yield: 6 to 7 dozen. Contains 40 calories per serving.
Add eggs, one at a time, to sugar in bowl; mix well. Add vanilla and oil and mix. Add to dry ingredients in other bowl. Mix until smooth. Shape into 4 or 5 loaves. Place on cookie sheet. Bake at 350° for 35 minutes, until golden brown. Take out of oven and slice with sharp knife and put back into oven for about another 5 to 10 minutes to dry center.
Mix flour, sugar, soda, salt, eggs, nuts, 1 teaspoon vanilla and pineapple in a large mixing bowl with spoon. Bake at 350° for 30 to 40 minutes.
Cook potatoes, peel and dice. Boil eggs and peel; chop. Chop all other ingredients. Mix all together. Delicious served hot. (This recipe may also be refrigerated.)
In saucepan, combine sugar, spices, water, oil and raisins. Boil 3 minutes and then set aside to cool. Add combined dry ingredients, then add dates and apricots. Spread in oiled 9-inch square pan. Bake at 325° about 45 minutes; cool.
Combine condensed milk and lemon juice in bowl. Add pineapple and walnuts; mix well. Fold in whipped topping. Spoon into pie shells. Chill in refrigerator overnight. Yield: 18 servings.
Saute celery, onion and garlic in bacon drippings. Brown hamburger meat. Drain and add to sauteed mixture. Add remaining ingredients and simmer 1 hour.
Cream butter, cream cheese and powdered sugar together; pour into graham cracker crust. Let chill for 1 hour. Add fruit topping and serve.
Dissolve soda in milk. Mix sugar and butter. Add flour, cinnamon and wine. Add milk and fruit. Mix with hand. Drop on greased pan. Cook 15 to 20 minutes at 325° to 350°.
Cut chicken into 1 inch pieces and cook in the oil with onion, garlic and green pepper until chicken is done (about 6 minutes).
Drain juice of one jar of hearts into frying pan; add onion and cook until tender. In bowl, beat eggs and seasonings; mix well, then add cheese, hearts, onion and parsley. Bake in an 8 x 10-inch pan for 30 minutes in preheated oven of 325°. Let set for 10 minutes before slicing.
Beat Cheddar cheese and cream cheese with electric mixer until well blended. Add juice, bell pepper, onion, Worcestershire sauce and ground pepper; mix well. Refrigerate several hours or overnight. Place drinking glass in center of serving platter. Drop round tablespoons of mixture to form ring around glass, just touching outer edge of glass; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and red pepper stars. Serve with crackers. Makes 2 cups.
Toast bread and butter slices. Cut in cubes. Put sugar in top of double boiler; add bread, then add raisins. Add milk to beaten eggs. Pour over bread and raisins; do not stir. Cover and put over bottom of double boiler which is half full of cold water. Set over heat and cook 1 hour with water boiling gently. Turn out into serving dish and serve warm. The brown sugar makes a sauce.
Let the first 4 ingredients cool. Add the next 3 ingredients to first cooled mixture. When yeast is dissolved, add 3 or 4 cups flour. Cover; set aside 1/2 hour. Add remaining ingredients. Let rise until double in size. Cut out; let rise again. Fry in hot lard.
Sift together flour and baking powder. Cream shortening; gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with buttermilk, add extract. Pour into three greased and floured 9-inch pans. Bake at 350° for 25 to 35 minutes. Remove from oven; place on cake racks and let cool in pans.
Bring sugar and milk to a boil and cook 7 minutes, stirring constantly. Remove from heat and add chocolate chips, butter, vanilla, marshmallow cream and pecans. Mix until everything is dissolved and pour onto a buttered cookie sheet. Let harden 24 hours and cut into squares.
Cook (or steam) cabbage about 5 minutes until tender, but crisp. Blend egg, vinegar, butter, sugar, salt and pepper. Cook over low heat, until thick, about 3 minutes, stirring constantly. Cool slightly. Add sour cream and pour over cabbage. Toss well to coat. Serve warm or chilled.
Mix together margarine, flour and nuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix thoroughly and add 1/4 cup finely cut fresh parsley. Blend and chill.
Combine sugar, flour and corn meal in a large bowl. Toss lightly with fork to mix. Add eggs, butter, milk, lemon juice and lemon peel. Beat with electric mixer until smooth and thoroughly blended. Bake for 35 to 40 minutes at 375° until golden brown.
Beat the margarine, sugar, egg, milk and vanilla together until light and fluffy. Stir in the flour and baking powder, mixing well. Chill dough thoroughly.
Toast almonds. Cool. Melt white chocolate. Add flavoring and Crisco. Add almonds. Spread on a cookie sheet and cool. Break into pieces.
Mix all ingredients together. Add more cracker crumbs if mixture is too wet. Make into patties and fry until brown. Serve hot.
Heat oven to 350°. Grease and flour two 9-inch round baking pans. In a large bowl, beat butter, sugar and vanilla until creamy. Add eggs and food color; blend well.
Quarter buns (lengthwise). Combine remaining ingredients in small bowl; mix. Spread butter/herb mixture on cut side of buns. Place on two cookie sheets. Bake at 250° for 1 to 1 1/2 hours or until crisp.
In saucepan, melt butter over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling for 1 minute, stirring constantly. Stir vegetables into sauce. Heat through and serve. Makes 4 to 6 servings.
Beat egg yolks. Add potatoes and beat in with a spoon until smooth. Stir in milk. Sift dry ingredients and stir in. Beat egg whites until stiff and add into the rest. For thinner pancakes, add up to 1/2 cup more milk. Bake on lightly greased griddle. Makes about 16 pancakes. Very light and tender.
In large bowl, combine brown sugar, flour, corn syrup, eggs and vanilla; beat well. Stir in oleo and pecans. Pour into pie crust. Bake at 375° for 40 to 50 minutes or until center of pie is firm and pie is golden brown.
Mix in order given. Sprinkle top with chocolate chips. Grease and flour a 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Grease a 10 or 12-inch frying pan. Brown pork chops on 1 side and season to taste. Cook rice while starting pork chops. Turn chops and season. Drain rice. Place a 1/4 to 1/2-inch slice of onion on each chop. Spoon on rice. Add 1 whole tomato on each onion. Add more tomatoes if you want more juice. Add more seasoning if desired. Cover pand and simmer for 45 minutes. Test with fork and simmer longer if necessary. Serves 4.
Combine pineapple, sugar and flour. Stir. Add melted butter over mixture. Crumble crackers on top. Bake 45 minutes at 350°.
Mix together peanut butter, powdered sugar, milk and vanilla until well blended. Stir in oats and remaining ingredients. Drop by rounded teaspoon onto waxed paper. Store in tightly covered container. Makes approximately 4 dozen.
Rinse chicken. Cook in water to cover until tender. Bone and chop chicken; reserve 1 1/2 cups chicken broth. Place chicken in 9 x 13-inch baking dish. Combine reserved broth, peas and soup in bowl; mix well. Pour over chicken. Stir flour into butter in bowl. Add buttermilk; mix well. Spoon over casserole. Bake at 425° for 20 to 30 minutes or until brown. Yield: 6 servings.
In medium mixing bowl, stir together flour, sugar, baking soda, nutmeg, salt and cloves; set aside. In large mixing bowl, beat butter with electric beaters on medium speed for 30 seconds. Add eggs, bananas, undrained pineapple and vanilla; beat until combined. Add flour mixture. Beat on low speed until mixed; beat on medium speed for 1 minute. Fold in pecans. Spread batter in well greased and floured 10-inch fluted tube pan. Bake at 325° for 70 to 75 minutes or until a toothpick comes out clean. Cool on wire rack for 10 minutes. Remove cake from pan; cool completely. After cooled you may sprinkle with powdered sugar. Makes 12 to 16 servings.
Mix all together. Bake at 350°, uncovered, for about 1 1/2 hours. Stir every 1/2 hour as top beans tend to dry out.
Crush cookies and place half in bottom of dish. Mix pudding mixes with milk. Mix soft cream cheese, margarine and confectioners sugar. Combine these two mixtures with Cool Whip. Pour over cookies. Add the rest of the cookies to the top. Refrigerate. Enjoy!!
Brown beef and onions in electric skillet. Add salt and pepper with Worcestershire sauce. Arrange noodles on top of meat. Pour tomato juice over noodles and press lightly with spatula to moisten all noodles. Cover and simmer 25 to 30 minutes.
Cut a thin-skinned orange through the skin, around the circumference, carefully so as not to touch the fruit. With a teaspoon handle, turn the skin back until it forms a cup. Do this at both ends and you have a peeled orange with a cup at each end. Place one cup on your plate, pour some brandy in upper cup, put lump of sugar in the brandy, light the brandy and stir gently as it burns. Drink it when the flame dies. She'll say, "Heavenly."
Cook sugar, water and corn syrup together in a 2 1/2-quart saucepan until it forms a thread. Add raw peanuts, stirring continuously until mixture turns light brown. Remove from heat. Add soda and stir well. Spread on buttered cookie sheet. Let cool, then break apart.
Usually double this recipe. Mix all ingredients until blended. Divide and spread on tortillas and roll up. Cover in plastic wrap tightly and chill at least 4 to 5 hours or overnight. Cut into 1/2-inch slices. Serve on a platter with a cup of salsa.
Combine sugar, corn syrup and salt in saucepan. Cook and stir until sugar is dissolved. Blend in peanut butter; stir in Rice Krispies. Pat evenly into 11 x 7 x 2 pan. In small saucepan, melt butter and brown sugar. Remove from heat; add milk and vanilla. Stir in powdered sugar and beat until smooth. Spread frosting and cut in small pieces. This is very sweet.
Soften cream cheese and margarine; then whip together until well blended. Add brown sugar and blend well.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup of the coconut. Pour into greased and floured 9-inch Bundt pan or 6 cup ring mold. Bake at 350° for 35 minutes, or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan. Finish cooling. Frost with cream cheese frosting.
Cook squash until tender; drain. While still hot, add butter, onion and eggs. Add bread crumbs and milk. Stir. Bake in a 350° oven for about 45 minutes.
Cook chicken breasts in water (put in a little salt). Save broth. Melt butter and add to dressing. Stir.
Cut fish into cubes. In Dutch oven, melt butter. Add olive oil. Blend in flour. Cook, stirring constantly, until light brown. Add onions, celery and garlic. Cook until onions begin to brown. Gradually stir in water. Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, pepper and 1/4 of the fish. Bring to a boil. Simmer 20 minutes. Add remaining fish and cook 5 to 8 minutes. Add shrimp, oysters and crabmeat. Cook another 5 minutes or until fish is done.
Melt vegetable oil, margarine and marshmallows. Pour over peanuts, popcorn and candy in large bowl. Blend with hands; pack into buttered pan (Bundt pan looks best).
Heat oven to 425°. Use 1 tablespoon oil to rub on all 8 potatoes. Bake at 425° for 35 to 40 minutes or until done. Blend remaining 3 tablespoons oil, flour and pepper in a large saucepan until smooth. Stir in milk gradually. Cook and stir on medium or medium-high heat until mixture comes to a boil and is slightly thickened and smooth. Remove from heat. Stir in cheese until melted. Stir in vegetables. (Reheat on low, if necessary.) Cut open potatoes. Top with vegetables and sauce. Makes 8 servings.
Sift together dry ingredients. Cream shortening; beat in sugar. Stir in molasses. Beat in eggs. Stir in dry ingredients and nuts. Drop onto greased cookie sheets. Bake at 375° for 10 minutes. Makes 60.
Combine first 4 ingredients in a bowl; add eggs and vanilla. Stir until blended. Stir in butter, coconut and pineapple. Pour in pie shell. Bake at 350° for 1 hour or until sets.
Melt margarine in a pan (about 3 or 4-quart pan). Add applesauce, Equal and cinnamon; mix together good with apples. Peel and cut apples into medium cubes.
Beat egg whites until foamy. Add salt and cream of tartar. Continue beating until stiff, but not dry. Add sugar, 2 tablespoons at a time, beating thoroughly. Fold in nuts, chocolate, vanilla and/or other flavor. Drop onto cookie sheet (teaspoon size). Bake at 300° for 25 minutes. Watch carefully. Should be very lightly browned. Yield: about 72 kisses.
Mix all together and marinate meat at least 6 hours. This is good with chicken, London Broil, pork chops, sword fish steaks, etc. Marinade also freezes well.
Sift flour, salt and baking powder. Mix sugar, milk, vanilla and slightly beaten eggs. Stir in flour mixture. Spread onto a greased cookie sheet which has sides on it. Arrange fruit evenly over batter.
Combine sugar, cornstarch and cinnamon in a small saucepan. Stir in apple cider and lemon juice. Cook and stir the mixture over a medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in butter until melted. Makes about 1 1/3 cups.
Heat oven to 450°. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Divide hamburger into 4 portions. Cut foil pieces, 12 inches each. Loosen hamburg apart and place each portion in the center of foil. Divide chopped vegetables and place on top of hamburg, then sprinkle each with a pat of butter. Season with salt and pepper.
Heat electric skillet to hot, 400°. Shake chicken in a bag with the flour, salt and chicken seasoning. Place in hot Crisco, be careful not to get burned from splatters. Turn often until golden brown. Turn heat to 350°. Cover and cook for 25 to 30 minutes. Turn one time during cooking. Remove from Crisco and place on paper towel to drain.
Heat pineapple and add Jell-O; cool until thickened. Cream cottage cheese and pimento. Add to first mixture. Add nuts and celery. Whip the cream and fold into mixture. Chill.
Cream butter and sugar. Add eggs. Mix well. Alternately add flour and soda that has been dissolved in buttermilk.
Beat eggs well. Add the remaining ingredients. Mix well and put into 2 loaf pans. Bake at 350° for 50 to 55 minutes.
Grate cabbage, onion and carrots; mix together in a large bowl. Sprinkle with celery seed and sugar. Add vinegar and oil; mix thoroughly. Refrigerate 1 hour before serving.