HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and butter first. Add the other ingredients and vanilla. Pour into unbaked pie shell. Bake at 425° for 10 minutes, then reduce heat to 300° and bake for 30 minutes.
Place chicken in greased casserole dish. Heat chicken soup and sour cream until hot and pour over chicken. Cover with the Ritz crumbs; drizzle melted oleo over the top. Heat in a 350° oven until brown, approximately 20 to 25 minutes.
Two days before serving, place well trimmed meat in large bowl or pan. In saucepan combine 3/4 cup water with rest of ingredients, except cornstarch. Heat to boiling, then pour over the meat. Cover and refrigerate two days. Turn meat occasionally. About 3 hours before serving, remove from marinade and drain on paper towels. Pat dry. Strain and reserve marinade, discarding whole spices. Brown meat on all sides in hot Teflon skillet over medium heat. Add marinade, cover and simmer 1 hour or until meat is tender. To thicken gravy, mix cornstarch with 2 tablespoons of water to form a paste. Stir into gravy and continue cooking until slightly thickened. Yield: 8 servings. Carbohydrate 7 g, protein 22 g, fat 15 g, calories 251. One serving = 3 meat medium fat exchange, 1 vegetable exchange.
Combine all ingredients and blend well. Bake at 350° for 45 to 55 minutes. Cool.
Cook and drain spinach; set aside. Melt butter; add cream cheese and heat on warm, stirring, until blended. Add lemon juice and mix well. Stir spinach into cream cheese mixture and mix well. Line bottom of casserole dish with artichoke hearts. Layer spinach mixture on top. Top with cracker crumbs. Bake, covered, at 350° for 30 minutes.
Mix ingredients together well. Spread onto a cookie sheet. Preheat oven to 350° and bake for 25 to 30 minutes. Cool completely before spreading topping and filling.
Mix together. Bring to boil. Cook at a simmer for 4 to 5 hours. Pour into jars and process in water bath 20 minutes.
Preheat oven to 350°. Mix first five ingredients and spoon into casserole dish sprayed with Pam. Spread crackers evenly over top and sprinkle with margarine. Cook for 30 to 35 minutes.
Preheat oven to 425°. Saute shrimp, onions and celery in butter. Optional seasoning: 1/2 teaspoon thyme, pinch of celery seed, white pepper and salt. Cut cream cheese into 1/4-inch pieces and lay in bottom of shell. Sprinkle Swiss cheese on top, then add sauteed shrimp, celery and onion. Pour milk into egg mixture, mixing briefly and pour over all ingredients. Bake 10 minutes at 425°. Reduce to 350° and continue to bake for 1/2 hour longer.
Arrange broccoli in greased 9 x 13-inch pan (head to trunk). Place chicken on top. Mix together the soups, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Spread cheese over soup mixture. Melt margarine; mix with bread crumbs. Spread bread crumbs over cheese. Bake at 350° for 45 minutes to 1 hour.
Cook bacon until crisp; drain. Reserve 2 tablespoons drippings. Crumble bacon. Cook onions in reserved drippings until tender, not brown. Add crumbled bacon to the remaining ingredients. Mix well. Put in 1/2-quart bean pot or casserole dish. Bake, uncovered, at 350° for 2 hours.
Cream sugar, margarine and egg. Add other ingredients. Roll into small balls. Press down with sugar dipped glass. Bake at 350° for 15 minutes. Keeps really well.
Cream the butter and sugar until light and fluffy. Add eggs and cream well. Add milk and flour alternately (sift flour with baking powder). Add vanilla. Bake at 350° until done (when a toothpick comes out clean).
In a medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, pimento, almonds, mayo and 1 cup grapes and toss. Cover and chill. Slice off ends of melons so seeds are exposed; scoop out seeds and membrane. Cut each melon crosswise into 3 even slices.
Brown beef and drain. Mix onion and garlic and saute. In a 9 x 13-inch baking dish, layer corn tortillas, half of ground beef, 1 can beans, 1 can black olives and 6 slices cheese. Repeat layers again. Mix soup and Ro-Tel in bowl. Pour over casserole and bake 45 minutes to 1 hour at 350°.
Butter a 13 x 9 x 2-inch baking dish. Saute onion and pepper in oleo. Add to mixture of soup, tomatoes and milk. Crumble chips before opening bag. Put 1/3 of chips in the dish, then 1 layer of chicken, soup mixture and cheese. Repeat ending with chips and cheese. Bake at 350° for 30 to 40 minutes.
Mix all ingredients, boil for 20 minutes. Let stand until cold. Slowly add 4 cups flour and 1 teaspoon soda. Bake for about 1 1/2 hours in 350° oven. Use angel food cake pan which has been greased and floured. This recipe makes a delicious fruit cake; just add chopped nuts and candied fruits, as many as desired.
Peel eggplant and cut in chunks. Boil in salt water 20 minutes; drain. Cook onions in 4 tablespoons butter or margarine. When tender, blend in flour and add a can of cream of mushroom soup and 1 cup milk, stirring constantly until it boils. Boil 1 minute. Add eggplant and pour into 10 x 6 x 2-inch pan. Cover with toasted bread crumbs or crackers. Dot with butter or margarine. Bake in 420° oven for 20 minutes.
Mix all ingredients well. Cook in a 350° preheated oven until bubbly.
Mix eggs and milk together; add dry ingredients. Stir until fairly smooth. Add more flour to be able to handle dough. Roll out on floured board to pie crust thickness. Cut into squares (about 1-inch). Drop squares into rapidly boiling broth one at a time. Cook, stirring occasionally, until done, 20 to 30 minutes.
Cook onion in margarine. Add chicken broth and heat. Break up cheese and stir in until melted. Add milk. Cook vegetables until barely tender in a little water. Add to cream cheese mixture, water and all. If it is too thick, add a little water or milk. If it is too thin, mix cornstarch and water and add to soup.
Wrap each chicken breast in a slice of bacon. Place chicken breast in	baking dish. Combine soup and sour cream. Pour over chicken.	Bake at 350° for about 1 hour.
Boil 2 cups water. When it comes to a boil, add the rice. Cook until done or soft. Drain and add to the hamburger after it is browned and drained in the skillet. Then pour the soup over the top. Heat to a boil and serve. Serves 4 or 5.
Cook beets in water until tender. Dip in cold water and peel off skins. Mix together sugar, water and vinegar. Pour over beets and boil 10 minutes. Pack in jars and seal at once. Cook in water bath for 30 minutes.
When adding canned vegetables, use juice too. Cook until meat is tender on medium heat in large soup pot.
Mix flour and water until not too thick or too thin. Heat butter in skillet on stove until melted. Pour batter in hot pan (enough for pancake). Check for brownness; flip and brown that side. Remove from pan and put in plate. Put on butter and syrup. Eat until gone. (If black, throw away and try again.)
Combine all liquids except soda; mix well. Add soda and ice cubes just before serving. Float the fruit slices on top. Yields 24 (4-ounce) servings.
Beat butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour (half at a time), blending well. Beat egg whites in a pie plate until foamy. Sprinkle walnuts on waxed paper. Roll dough into 1-inch balls, roll in egg white, then in walnuts to coat all over. Place 2-inches apart on ungreased cookie sheet. Press down in center of each with thumb to make a hollow. Bake at 350° for 12 minutes or until firm and lightly golden. Cool completely on wire rack. Spoon preserves into each hollow.
Mix together all ingredients. Chill several hours. Serve with fresh fruit (pineapple, apples, strawberries, pears, etc.) and cubes of pound cake.
Combine all ingredients and pour into a 2 quart casserole dish. Bake at 400 degrees for 25 to 30 minutes or until top browns slightly.
Dump all ingredients into greased 2-quart casserole and mix. Bake at 375° about 45 minutes. Serves 6 to 8.
Butter a 9 x 13-inch pan. Line with 1/3 of whole graham crackers. Set aside. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 of pudding mixture over the graham crackers. Layer 1/3 graham crackers on pudding mixture. Pour remaining pudding and cover with remaining graham crackers. Refrigerate for 24 hours.
Cut chicken into pieces, Saut for 5-6 minutes in butter. Add onions and saut. Add tomato sauce and flour stir well. Add wine and simmer for 5-6 more minutes, add the rest of the ingredients and stir well. Cover and cook for 30 minutes on low heat. Serves 4-6.
Melt chocolate in top of double boiler. (If you use powdered chocolate, mix with sugar.) Add sugar, milk and beaten egg yolks. Blend well and cook, stirring until thick.
Divide all ingredients by 3 to make enough for 3 layers. Start with: cake (crumbled up), Kahlua, pudding, Cool Whip or whipped cream, Heath bars. Repeat 2 more times.
In large bowl combine mayonnaise, milk, vinegar, basil and soup mix. Add macaroni, toss to coat well. Cover. Chill 2 hours. Yields 6 cups.
Grind all fresh fruit until finely chopped. Add sugar and mix. Will taste better if made 2 or 3 days ahead of time.
Mix all in casserole dish. Put grated cheese over top and bake slowly, about 45 minutes at 350°.
Cook celery until crisp and tender, about 8 minutes. Mix with water chestnuts, pimento, almonds and cream of chicken soup. Place in baking dish and bake in 350° oven for about 35 minutes. (Can be prepared ahead of time, just refrigerate until ready to bake, then put crumbs on top.) Recipe can be cut in half for smaller amount.
In large skillet, stirring frequently, lightly brown beef, onion and garlic over medium-high heat. Stir in spaghetti sauce and pepper. Reduce heat; simmer 10 minutes.
Mix together. Put in greased loaf pan. Bake at 350° for 1 hour. Butter top of loaf when removed from oven.
Cook cauliflower according to package directions omitting salt; drain well and coarsely chop. Place cauliflower on paper towels and squeeze until barely moist. Coat a 9-inch pie plate with cooking spray. Layer cauliflower, green pepper, onion and cheese in pie plate. Combine remaining ingredients in container of electric blender; process 15 seconds or until well blended. Pour into pie plate. Bake at 375° for 30 to 35 minutes or until set. Let stand 5 minutes before serving. Yield: 6 servings (about 167 calories per serving).
Mix margarine, peanut butter, sugar and vanilla. Mix well; form into balls and chill. Mix chocolate chips and shortening. Mix while melting on stove or 3 minutes in microwave, stirring once. Roll balls in chocolate mixture once it's melted, then refrigerate.
Mix together. Form into one large patty in 10-inch skillet and fry until done on one side and flip over after draining off grease for beef. Cover top of patty with sliced mushrooms and pizza sauce. When bottom side of patty is done, drain grease; cover with Mozzarella cheese. Turn off heat and place lid on until cheese is melted. Serve with garlic bread and salad.
Use 1 cup hot water to dissolve jello. Mix juice from pineapple with enough water to make 1 cup. Mix well. Chill until set. Serve with whipped cream.
Slightly thaw potatoes. Mix together other ingredients. Spread all on top of potatoes. Sprinkle with breadcrumbs. Bake at 350° for 30 minutes in a 1 1/2-quart casserole dish or in a 9 x 13-inch dish.
Cook macaroni and drain. Mix together all ingredients in a large casserole, except the potato chips. Sprinkle the chips over the top.
Mix sugar, cornstarch and salt in a saucepan. Gradually add milk; cook over medium heat, stirring constantly, until it thickens. Boil and stir 2 minutes longer. Stir in peanut butter and vanilla. Pour into 4 dessert dishes. Cover; chill. Serve with a chocolate sauce.
In medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cool 5 minutes. Stir in cream cheese; mix well to combine. Refrigerate. Just before serving, let set at room temperature for 10 minutes.
Mix brown sugar, hot water and shortening. Add raisins. Then add salt and spices. Boil this for 5 minutes after it first bubbles. Remove it from stone and let cool, being sure it is cooled completely. Then add flour and 1 teaspoon soda that has been dissolved in hot water; mix well. Pour into greased tube pan and bake for 1 hour at 350° to 375°.
Grease	and line two 9-inch cake pans with wax paper. Cream butter. Add sugar gradually, cream well. Sift together flour and spices. Add alternately the flour mixture and the buttermilk. Mix well. Bake at 375° for 25 to 30 minutes. Remove from oven; let stand 5 minutes. Remove from pan; peel off paper. Frost with caramel frosting.
Combine sugar and water in medium sized saucepan; boil for 3 minutes until syrupy. Chill. Combine 1 liter of ginger ale with orange slices and cherries in a mold; freeze. Combine chilled sugar-water and juices in large punch bowl. Before serving, add 2 liters of chilled ginger ale and ice mold. Makes about 40 (1/2 cup) servings.
Mix meats thoroughly with bread which has been soaked in water or milk. Add seasonings and beaten eggs. Pack into a well-greased loaf pan. Spread with the catsup or chili sauce and bake in a moderate oven, 375°, for 45 minutes.
In a large pan, boil water, celery, onion and bouillon cube for 20 minutes. Add vegetables and potatoes. Cook 30 minutes. Place in crock-pot. Add cream of chicken soup and cheese. Cook on low until vegetables are tender. Stir periodically.
On waxed paper combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot margarine, cook chicken until browned bits. Reduce heat to low, cover and simmer 5 minutes or until chicken is no longer pink. Serve hot over cooked rice. Makes 4 servings.
Heat oven to 400°. Grease pie plate. Sprinkle ham, cheese and onions. Beat remaining ingredients until smooth. Pour into plate. Bake 35 to 40 minutes.
Preheat oven to 375°. Wash and dry mushrooms. Remove stems and chop finely. Heat oil in a skillet. Add onion and saute about 3 to 5 minutes. Add chopped mushroom stems and zucchini and saute 5 minutes. Mix in remaining ingredients and remove from heat. Stuff mushroom caps with mixture and place on nonstick baking sheet. Bake for 15 minutes.
Prepare cake mix using package directions. Pour 1/2 the batter into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter in saucepan over a low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup of nuts and chocolate chips. Pour remaining batter over filling. Sprinkle with remaining cup of nuts. Bake 20 minutes more. Cool thoroughly, preferably overnight, before slicing.
In 8 x 8-inch pan, spread cream cheese in bottom of pan. Spread chili on top of cream cheese evenly. Spread salsa on top of chili. Grate cheese and spread on top. Place in oven at 325° for 20 minutes. Cheese must be melted.
Bake chocolate chip cake according to box directions. Cool. Cut into cubes. Pour 1 1/2 c. milk into medium bowl. Add chocolate pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes.	Gently stir in 1 cup of Cool Whip. Do the same with vanilla pudding mix. Arrange 1/2 of cake cubes in a 3 1/2 quart serving bowl. Drizzle with 1/2 of chocolate syrup. Layer with 1/2 of chopped candy bars and chocolate pudding. Repeat layers, ending with vanilla pudding. Refrigerate 1 hour. Sprinkle with additional chopped candy bars.
Season gizzards with seasoned salt (or salt and pepper if preferred) and dredge in sufficient flour to cover gizzards. Brown in pan with oil until almost tender. Add can mushrooms, including liquid, and cook with lid on until tender. Add hominy and stir until heated and mixture becomes thickened. Will serve 2 or 3.
Mix flour, sugar and salt; stir in softened butter. Add eggs, one at a time. Dissolve yeast and 1/2 teaspoon sugar in 1 cup warm water. Add to egg mixture. Mix well. Add mashed potatoes. This batter should be thicker than cake batter but pourable. Add a little water if necessary. Allow to rise in mixing bowl until double, 1 to 2 hours. Stir down gently. Pour into a 17 x 11-inch greased pan. Let rise again. Top with brown sugar and cinnamon; dot with butter. Pinch gently with fingers. Bake 15 to 20 minutes at 400°. While cooling, pour mix of 1/2 cup sugar and 1/2 cup milk or cream over cake.
Mix all together. Bake for 40 minutes at 350°, or until done. Makes 3 (9-inch) layers.
Dredge pork chops in mixture of ingredients, then brown in 2 tablespoons oil. Put in crock-pot with 1 can chicken with rice soup. Cook on low for 6 to 8 hours or 3 1/2 hours on high.
Combine first 4 ingredients. Beat at low speed with electric mixer until blended. Add a small amount of food coloring and mix until blended. Press mixture into mint molds or roll into small balls and flatten slightly.
Cream together sugar, butter and egg. Sift together the dry ingredients. Add alternately to creamed mixture with pumpkin, vanilla, chips and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
If using fresh carrots, cook until tender. Mix all ingredients together and let stand in refrigerator at least 12 hours. You can drain carrots and use the liquid for salad dressing.
In medium frypan, cook mushrooms, onion and marjoram with 1 tablespoon butter until tender. Spread remaining butter over one side of each bread slice. Cut bread in 1/2-inch cubes. Arrange 1/2 of the cubes over bottom of casserole. Pour mushroom mixture over bread cubes. Thoroughly combine cheeses and dry mustard and sprinkle over mushroom mixture in dish. Top with remaining bread cubes. Blend together remaining ingredients and pour over bread mixture in dish. Cover. Refrigerate several hours or overnight. Uncover dish and bake in preheated oven at 350° until golden brown.
Cook milk and flour in a small saucepan until begins to boil and forms a thick sauce. Allow to cool. Cream margarine, shortening and sugar until smooth. Add cooled sauce and vanilla and continue to beat until frosting is creamy. Frost cake. Refrigerate until ready to serve.
Bake cake according to directions. Punch holes in top of cake. Spread crushed pineapple on top. Spread crushed softened cream cheese over pineapple. Spread instant pudding over cream cheese. Add Cool Whip and top with coconut.
Place tart shells on cookie sheet. Mix all ingredients, pour into shells, adding pecans on top if desired. Bake at 425° for 10 minutes; reduce heat to 325°, bake 30 minutes or until golden brown.
Preheat oven to 375°. Beat eggs until light and foamy, then add oil, sugar, zucchini, and vanilla mixing lightly. Add dry ingredients mixing well, then stir in nuts. Bake 1 hour or until golden brown.
In a 1 1/2-quart casserole, combine boiling water and butter; stir until butter is melted. Stir in brown rice, wild rice, onion, salt and pepper. Cover; bake at 375° for 70 minutes. Stir in carrot and frozen peas. Cover and bake about 10 minutes or until rice is tender. Sprinkle pecans on top.
To serve 6 to 8, use a well-aged 5-pound saddle of venison. If saddle of venison is not available, a 4 to 5 pound boned and rolled venison leg or shoulder roast may be substituted. Saddle of venison should be marinated either in sour milk or in juice of 1 lemon and 1/2 cup olive oil for at least 3 hours. Lard the venison in even rows with strips of larding pork 2-inches long. Crush 1 teaspoon juniper berries with 1 teaspoon salt and rub into meat. Lay venison, larded side down, in a roasting pan, add 1 onion, separated in rings, a 3-inch curl of lemon peel and 1/2 cup vinegar. Pour 1/2 cup simmering melted butter over the meat. Roast for 15 minutes in a moderate oven (350°). Pour over it 1 cup sour cream, roast for 45 minutes more, basting frequently. Add 1 more cup hot sour cream during roasting. Turn venison, continue to roast. Allow 20 minutes per pound for medium rare. A pinch of curry powder can be added towards the end; garnish with boiled apples and lingonberries. Peel 4 medium-sized apples, cut in half and core. Boil in water with vinegar, until tender, but so that they do not lose shape after removing. Let cool. Fill with lingonberries.
This is how tea cakes were made over 100 years ago by using a wooden bread tray (I still have mine). Don't use a spoon; mix with your hand. You sift flour in bread tray and make a hole in middle of flour. Break eggs and put in hole, then add sugar and flavoring in hole. Put a big handful of Crisco on top. Add a little milk if needed. Mix it real well with hand, taking up as much flour as you needed or until you can feel the grains of sugar, then knead until you can make biscuits. Pinch off little pieces big enough to make a biscuit. Bake at 400° until brown. Makes about 2 1/2 to 3 dozen.
Mix cake as directed. Mix remaining ingredients together and drop by spoonfuls on top of cake mix. Swirl with a knife. Bake at 350° for 45 minutes.
Place egg yolks, flour and 1 cup of milk in a small mixing bowl. Stir to make a smooth paste. Set aside. Place the remaining milk, sugar and salt in a medium sized saucepan and scald at medium heat. Add the egg mixture to the scalded milk and continue to cook at medium heat until a soft custard consistency is reached. Remove custard from heat and allow to cool to room temperature. Beat the egg whites in a medium sized mixing bowl until they are stiff, but not dry. Fold the egg whites into the custard. Chill and garnish with nutmeg and cinnamon before serving.
Mix all together. Bake in baking dish at 400° for 1 1/2 hours.
Heat oven to 400°. In each of 12 medium muffin cups, place 2 teaspoons butter and brown sugar. Place in oven to melt. Mix remaining ingredients, except pecan halves; beat vigorously 1/2 minute.
Mix all ingredients except cheese and potato chips; turn into buttered shallow 13 x 9 x 2-inch baking dish. Combine cheese and potato chips and spread over top. Bake uncovered at 375° for 20 minutes.
Mix the ingredients together. Save a few strawberries to garnish the mold. Place in refrigerator until it's the consistency of jelly. Remove; add 1/2 pint of sour cream which has been beaten for 4 to 5 minutes. Blend and serve with fresh strawberries. Beautiful!
Cook lima beans according to package directions; drain. Rinse with cold water; drain again. In a mixing bowl, combine mushrooms, onion, ham, olives, parsley and pimiento.
Combine first 3 ingredients in bowl, mixing well. Press in 9 x 13-inch pan. Bake at 350° for 20 minutes.
Brown ground chuck with soup mix (or Mrs. Grass onion mix). Add tomato sauce, and if need more liquid add catsup, and brown sugar (more or less how sweet you like). Simmer. Good next day or freeze.
Combine sugar and syrup in 3-quart saucepan. Cook over medium heat, stirring often. Continue until it boils. Remove from heat; stir in peanut butter. Stir until melted. Add Rice Krispies, coating well. Pour into greased 13 x 9-inch pan. Melt chips together in microwave until smooth. Pour over Rice Krispies.
In small saucepan, cook garlic in olive oil. Combine in a large bowl with soup, water and vinegar. Chill for 4 hours. Serve in chilled bowls. Pass chilled vegetables and croutons for garnish. Makes about 6 1/2 cups.
Bring sugar, milk, cocoa and butter to a boil. Boil 2 minutes. Keep stirring. Remove from heat. Add vanilla and oats. Mix well. Then drop by tablespoonful on wax paper and cool.
Heat jelly and cocktail sauce on stove top. Slice hot dogs into 1-inch links; mix with sauce. Cook on medium heat for 10 to 15 minutes.
Place meat in large bowl. Cover with a mixture of 9 ingredients. Cover bowl and refrigerate for 36 to 48 hours, turning meat 1 or 2 times a day. Remove meat. Pat dry, rub lightly with flour and brown well in hot fat. Strain vinegar mixture and add to meat. Cover and simmer until meat is tender (about 3 or 4 hours). Remove meat; keep warm. For gravy, skim excess liquid from pan.
Combine all ingredients except crumbs; mix lightly. Pour into a 1-quart casserole. Sprinkle with crumbs. Bake at 350° for 45 minutes. Makes 8 servings.
Melt margarine. Add flour. Set aside. Mix 3 cubes chicken bouillon into 2 cups of hot water. Pour into the flour and margarine for sauce. Cook until it thickens. Stir in the can of green chiles and sour cream. Pour over top of the tortillas. Sprinkle lightly with grated cheese. Bake at 350° for about 25 minutes.