HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add powdered sugar, vanilla and almond extract to cream cheese. Beat until smooth and creamy. Fold in whipped cream. Spread evenly over bottom of pie shell.
Drain cucumber well, pressing between layers of paper towels. Stir together cucumber and next 4 ingredients. Spread mixture evenly over half of bread slices. Top with remaining bread slices. Trim crust from sandwiches, and cut in half diagonally. Garnish, if desired. Store sandwiches in an airtight container. Yield 16 sandwiches.
Simmer haddock and drain. Saute scallops in a piece of butter. If large scallops, cut into bite size pieces. Combine all seafood with soup and pour into a casserole dish. Bake in 350° oven until bubbling or about 30 minutes. Serve in cooked patty shells. If made ahead of time, it will be more flavorful. Can make it the day before, refrigerate and bake it just before serving.
Drain pineapple, reserving juice for topping. Combine apricot nectar and water in a saucepan; bring to a boil. Add gelatin; stir to dissolve. Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish. Chill until firm. Cover with topping.
Cook pasta; drain, then mix together lemon juice, olive oil and Accent and stir into pasta. Let set while cutting up fine the onions, bell pepper, celery, olives and pimento. Add a big dab of Miracle Whip. Mix well. Cover and refrigerate.
Melt the chips in the top of a double boiler and add the noodles and the peanuts. Drop by teaspoonfuls onto greased cookie sheet. They are ready to eat as soon as they firm up. Makes 4 dozen.
Slice bacon into halves. Cut cheese into cubes. Sprinkle with cayenne pepper. Wrap with bacon; fasten with toothpicks. Place on baking sheet. Broil 2 to 3 minutes; turn and broil 3 minutes until cheese melts and bacon is crisp. Garnish with tomatoes.
Mix all ingredients together and put into a buttered casserole. Bake for 15 minutes at 350° and stir; then bake for 30 to 40 minutes longer.
Beat whites stiff, add cream of tartar. Slowly add sugar. Add yolks beaten light. Fold in flour. Bake in tube pan about 40 minutes at 350°.
Measure water, molasses, shortening, sugars and salt into a big bowl. Heat until shortening is melted and mixture is warm. Stir in yeast and rye flour; beat. Stir in as much white flour as possible and then with your hands work in rest. Knead until smooth (I don't use quite as much flour). Let rise until double in bulk. Bake at 350° for 50 minutes. Makes 5 loaves.
Boil potatoes. Cool slightly, peel and cut in 1/8-inch slices to make about 4 cups. Cut bacon in small pieces and fry until crisp. Drain on paper towel and set aside. Reserve bacon grease. Stir flour, sugar and seasonings into bacon grease until smooth. Cook until bubbly. Add water and vinegar to flour mixture. Cook until mixture boils and thickens. Add potatoes and bacon; stir gently so potatoes hold their shape. Cover casserole and let stand until ready to serve. Makes 4 to 6 servings.
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2-inch pan. Arrange 8 sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yields 12 to 15 servings.
First, roll biscuits out as thin as possible. Now wrap each apple quarter with dough and place seam-side down in a greased 13 x 9-inch pan. Next, melt the butter and add brown and white sugar, cinnamon, lemon juice and water. Bring to a boil and pour the liquid over the top of the dumplings until nearly covered. Bake at 350° for about 30 minutes, until slightly brown on top. Serve warm with cream. Makes 28 dumplings.
Brown sausage and ground chuck in separate pans. Drain in colander to remove grease. Break up cheese. Return meats to big skillet over low heat. Add cheese and stir until all cheese is melted. Add seasonings; blend well. Spread mixture onto bread; place on cookie sheet and freeze. Then put into freezer bags. When ready to use, bake 15 to 20 minutes at 350°, until crispy.
In a medium saucepan, combine sugar, syrup and cinnamon with 1 cup cold water. Over medium heat, stir constantly just until sugar and candies are dissolved (do not boil). Add food coloring and cinnamon. Stir to mix well. Bring syrup to boiling. Continue cooking without stirring, to 300° on candy thermometer. Wash apples and dry well. Remove stem and insert skewers part-way in stem end, far enough to hold apple firmly. Remove syrup from heat. Working quickly, dip each apple into syrup. Coat completely. Place skewer end up on well greased cookie sheets, to let taffy harden. Let stand at room temperature until serving. Makes 6 medium apples or 8 small apples.
Sprinkle yeast over very warm water in a 1-cup measure. Very warm water feels comfortably warm when dropped on wrist. Stir in 1 teaspoon of the honey. Let stand until bubbly, about 10 minutes. Mix butter, salt, boiling water and remaining honey in a large bowl, cool to lukewarm. Beat egg in small cup, reserve 1 tablespoon for brushing sticks. Stir remaining egg into butter mixture. Stir in yeast until blended. Add 2 cups of the flour; gradually stir in enough extra flour to make a soft dough. Do not knead. Divide dough into 12 equal parts. Roll each on floured surface to make an even stick 12 inches long. Place on greased cookie sheets about 2 inches apart. Mix reserved egg with 1/2 teaspoon water, brush on sticks and sprinkle on seed or salt. Let stand, uncovered, 30 minutes. Bake at 425° for 15 minutes. Remove to wire rack. Serve warm. For shorter sticks, divide dough into 24 parts.
Cook beef until crumbly. Drain off grease. Add onion, celery, soups, can of water, pepper, soy sauce and rice. Stir. Put on lid and cook on low until rice is done, about 30 minutes. Serve over Chinese noodles, if desired.
Preheat oven to 350°. Cream butter with brown sugar in small bowl. Add flour and walnuts. Mix well. Put aside 1 cup of the mix for topping. Press the rest evenly into the bottom of an 8-inch square pan. Bake for 10 to 15 minutes or until golden brown.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture, mixing well. Stir in oats and pecans. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet.
Use the juice of the pineapple and add enough water to make 4 cups of liquid. Bring to a boil, adding marshmallows. Dissolve Jell-O in mixture. Set in refrigerator until it begins to thicken, then add remaining ingredients. Pour into favorite mold. Chill and serve on lettuce.
Cream shortening and sugars. Add eggs. Add flour, baking powder, soda and salt and work in oats, Rice Krispies, coconut and vanilla. Mix thoroughly until mixture is a stiff dough. Mold into small balls and press down on greased cookie sheets with fork. Bake in 350° oven until brown.
Soften cream cheese, then add all other ingredients. Mix well. Spread on whole wheat bread.
Mix sugar, butter and eggs. Add flour and salt. Mix soda with milk. Gradually add milk and bananas to sugar mixture. Add vanilla and nuts. Makes 1 large loaf. Bake at 375° for 1 hour.
Mix first 4 ingredients and bake at 350° for about 25 or 30 minutes. Bring to boil about 2 minutes the sugar, oleo and milk. Take off heat. Add remaining ingredients. Pour over cake while hot.
Fry hamburg until crumbly; drain off fat. Combine soup and milk. Alternate layers of crushed potato chips, hamburg, soup mixture and beans or peas. Top with crushed chips. Bake at 400° for 20 minutes.
In a 3-quart pan, combine diced onion, instant chicken broth and garlic cloves; cook on medium until onion is translucent, stirring. Add green beans, carrots, sliced celery, chopped tomatoes, chopped fresh parsley, basil leaves and pepper; stir in well. Cover; cook over low heat, stirring occasionally, for 10 minutes. Add water; bring to a boil. Reduce heat to medium. Cover; cook until vegetables are soft, approximately 20 minutes. Makes 7 to 8 servings.
Combine all ingredients, saving parsley for later. Blend well. Refrigerate until ready to use. With sharp small knife, cut tops from tomatoes and scoop insides out. Spoon mixture into each, mounding slightly. Garnish with parsley. Party Day: Prepare in morning and refrigerate until ready to use.
Add gelatin to the cold water. Stir in hot water. After dissolved, add salt, sugar, orange juice and lemon juice. Place in refrigerator and partially set (or freezer for about 40 minutes). Combine beaten cream or Cool Whip with gelatin mixture. Either bake angel cake the day before or buy one all made at store. Cut off all the brown edges (some like it left on). Break into small bite-size pieces. Use largest size Pyrex or stainless steel bowl and line with strips of waxed paper. Add a small layer of cake pieces. Add layer of gelatin. Alternate with cake and gelatin. Make sure you end with a layer of gelatin. Place in refrigerator until set (best overnight).
Mix together cake mix, 1 egg and margarine like cookie dough. Press into a greased 13 x 19-inch pan. Bake at 350° for 10 minutes or until puffy. Mix cheese, 3 eggs and sugar on medium speed. Add nuts. Pour over cake. Bake until golden brown, approximately 30 minutes.
Mix all ingredients together, then pour into a graham cracker pie shell. Let cool in refrigerator, then serve.
Cream first four wet ingredients, then add rest. Roll in balls, then in sugar. Place balls on nonstick cookie sheet. Bake at 375° for 10 to 15 minutes.
Dissolve sugar in boiling water (1-quart). Stir in remaining ingredients in a large bowl. Divide mixture into pint size freezer bags and put into freezer. Remove bags as needed and let stand at room temperature until slushy. Yields about 6 quarts.
Cut cake into 1 inch cubes; set aside. In small bowl, combine milk and pudding mix; beat a low speed 1 to 2 minutes. Let stand 5 minutes to thicken. fold 1 1/2 cups of the whipped cream into pudding. Spoon about 1/3 of the pudding mixture into bottom of 2 1/2-quart straight-sided glass serving bowl. Add 1/3 of the fruits and 1/3 of the cake cubes. Repeat layers two more times. Pipe or dollop remaining whipped cream over top layer of cake cubes. Garnish with sliced almonds and strawberries. Store in refrigerator.
Beat together butter and sugar. Add eggs, one at a time. Sift together, flour, baking powder and salt. Add to sugar mixture. Beat well. Add chocolate syrup and mix. Bake at 350° in 9 x 13 inch pan about 35 minutes or until done.
Put butter on the macaroni, then you put water on it. Boil it on the stove for a little bit long. Put cheese and butter and water on it after you boil it. Then it's done. That's the way you do it.
Wash chicken pieces, dredge in flour, dip in egg-water, coat thoroughly with bread crumbs. In frypan heat oil and butter to medium heat. Carefully place chicken in pan, turning when brown. Cook until juices run clear. Serve hot with a few drops of lemon juice sprinkled on top. Try lemon juice on the vegetables also.
Bake in 9-inch unbaked pastry shell. Beat eggs with sugar, pinch of salt, corn syrup and melted butter. Add black walnuts. Pour in shell and bake 50 minutes at 350°.
The day before you are going to serve it, lay chicken in a baking dish and pour entire bottle of dressing on top of chicken. Cover with foil and let set in refrigerator overnight. Drain extra dressing before cooking and put to side. Bake at 375° for 45 minutes. Add dressing to chicken while cooking as desired.
Boil water and sugar 1 minute. Cool. Mix with tea and juices and add flavoring. If desired, add food coloring.
Snap beans (remove ends). Cut potatoes in chunks. Cook beans and potatoes in two pans. Do not let beans or potatoes overcook. Also, cook light tomato sauce.
Combine sugar, shortening, cocoa and milk in a saucepan. Bring to a boil for 3 minutes, stirring constantly. Remove from heat. Add salt, vanilla, nuts and oatmeal. Stir. Drop from teaspoon onto waxed paper. Cool and eat.
Preheat oven to 450°. Cut the onion, bell pepper and zucchini into chunks; place in a large bowl. Add the garlic, corn and mushrooms. Coat vegetables with olive oil. Stir in the herbs and salt. Mix well. Place vegetables in a large baking dish and bake until tender, about 20 minutes. Serves 4.
Cover with foil and refrigerate several hours before serving. Will keep for 4 days. Make this recipe in a 13 x 9-inch Pyrex dish or suitable container.
Cut bread in half lengthwise. Spread each half generously with butter. Generously sprinkle garlic bread sprinkle, then Parmesan cheese over butter. Place each half in preheated broiler of oven until browned, about 5 to 10 minutes. Cut in pieces and serve.
In large saucepan, combine green peppers, jalapeno peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat. Stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized 8 ounces jars. Top with sterilized 2-part lids and tighten bands. Cool on racks. Makes six 8 ounce jars. Makes appetizers by spreading cream cheese on Ritz crackers and topping with a bit of jelly.
Wrap bacon strips around breadsticks; roll in cheese and place on baking sheets. Bake at 250° for 1 hour. Serve immediately. Yield: 2 1/2 dozen.
Reserve 1/4 cup crumbs for top. Mix remaining crumbs with melted butter and press into spring-form pan. Add creme de menthe to Fluff, mixing well. Whip cream and fold into Fluff mixture. Put into pan. Sprinkle crumbs on top. Freeze at least 4 hours. Remove 20 minutes before serving.
Layer potatoes, onion, salt and pepper. Top with chops or boneless chops. Over this, pour soup and water. Cover and bake at 375° for 30 to 45 minutes.	Cook ahead and heat at mealtime.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute, or until marshmallows are melted. Pour into foil lined 8-inch square baking pan; chill until firm. Cut into 1 1/2-inch pieces.
Mix soup, tuna, onion and green pepper and mix with cauliflower. Pour into buttered 1 qt. casserole dish. Bake at 350° for 45 minutes. Cauliflower, red salmon and cream of celery soup is also very good.
Place all ingredients, except vanilla, in top of double boiler (not over heat). Beat 1 minute with electric mixer on medium speed. Place over boiling water and cook, beating constantly, for 7 minutes or until frosting holds stiff peaks. Remove from heat; add vanilla. Continue beating until spreading consistency.
This is a good snack for everyone. We use this when we travel or just fun time snacking. You can use 1 to 3 cups of any of these items listed:
Mix ingredients (can be leftovers) together in a casserole dish and bake at 350° for 30 minutes. Serves 4 to 5, depending on appetite.
Brown beef and onion in oil. Pour into a greased 2-quart casserole. Add noodles, soups and celery. Bake in a 350° oven for 1 hour. Serves 6.
Get the jelly that's in the refrigerator and the peanut butter from the cabinet. Use white bread. Put peanut butter on one bread and jelly on the other bread and eat it in the kitchen.
In a large skillet, brown pork chops in butter. Place 1/2 of the pork chops in an oven-safe casserole dish. Cover with 1/2 of the cream of mushroom soup and 1/2 of the onion. Repeat with remaining pork chops, soup and onion. Bake at 350° for 40 to 45 minutes.
In a large saucepan, combine the cream cheese, soup and pepperoni. Cook and stir over medium-low heat until cheese is melted. Serve warm with assorted crackers.
Simmer the chicken in a little salted water until tender. Cut into strips and set aside. Meanwhile, brush each tortilla with the oil and cut into 1-inch pieces. Set aside.
Combine first four ingredients in a large bowl and mix well. Combine mayo, lemon juice, curry powder and then stir into turkey mixture. Add oranges and toss gently. Cover and chill. Serve on a bed of lettuce.
Heat soup. Do not add water to soup. Cook noodles. Place noodles on long deep plate. Pour soup over noodles. Serve with biscuits and a side salad. Service for 4.
Mix Jello, sugar, flour, tapioca and figs in a bowl and let stand for a while. Place in an unbaked pie crust, put pats of butter on top. Mix the 3 tablespoons of butter and flour until crumbly and sprinkle on top. Bake in 350° oven until golden brown.
Blend all ingredients by hand or mixer. Chill 1/2 hour. Take out and shape into 1 or 2 balls. Roll in nuts. Serve with crackers.
Mix butter, egg, nuts, sugar, Karo syrup and dates. Cook for 8 minutes, stirring all the time. Remove from heat. Add Rice Krispies. Drop by spoonfuls onto wax paper to cool. Shape in little balls. Roll in coconut. Store in tight container.
Brown pieces of meat in oil in large skillet. Season with salt and pepper to taste. Put in 9 x 13 pan. Add package of dry onion soup mix; sprinkle over top. Mix can of soup and water; pour over top. Simmer for 1 hour in oven at 350°. Use broth to make gravy.
This recipe is revised for more modern taste. Nobody is sure what was originally used. Each family had their own taste.
Slice onions and separate into rings. Fry to a light brown. Place in an unbaked pie shell. Add caraway seed to the shell. Mix milk, sour cream salt and eggs; pour over onions. Mix sour cream and flour; add to mixture. Pour into unbaked crust; place bacon slices on top. Bake at 325° for 30 minutes.
In medium bowl, mix ground chuck with beaten egg and 1/2 can of tomato sauce. Add saltines, green pepper, Worcestershire sauce, salt and pepper. Put meat mixture in loaf pan and press to form loaf. Put remaining tomato sauce on top of meat loaf. Cover meat loaf with foil and bake at 350° for 1 hour and fifteen minutes.
Line 8-inch square pan with foil. In heavy saucepan, over low heat, melt chocolate chips with milk, vanilla and salt. Blend well. Remove from heat. Add peanut butter chips. Stir only to spread the chips out.
Keep corn and peanuts in 250° oven. I use a metal dishpan. Combine all ingredients except vanilla. Cook over medium heat to hard cracked stage (pour strands of hot syrup in glass of cold water to check). Add vanilla and peanuts to syrup. Pour syrup over corn and mix quickly. Pour on foil sprayed with Pam. Spread and make into large pieces with 2 buttered forks. Store in airtight container.
Melt butter; add lemon juice and mustard. Spread over bottom of a foil pan. Oil outside of fillets and sprinkle with salt and pepper and parsley flakes. Place foil pan on cooking grid to preheat, then turn to low. Place fillets in pan. Cook with lid on for 5 minutes. Turn fillets and close lid again. Done in 3 to 5 minutes.
Place sugar, shortening and egg in mixing bowl and mix very well with wooden spoon. Add flour, salt and baking soda to the shortening mixture. Mix well and add almond extract. Makes small balls out of the dough, using a small scoop such as a melon baller or your hands. Put the balls on ungreased cookie sheets, about 2 inches apart. Flatten the dough by pressing gently with two fingers. Put a few drops of red food coloring in a measuring cup, dip end of a chopstick in it and place a red dot in the center of each cookie. Bake in a 350° oven for 12 to 15 minutes.
Beat butter until fluffy. Gradually add sugar, flour and vanilla. Mix in nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 25 minutes at 325°. Roll in confectioners sugar while hot and again while cool.
Mix and bake cake according to package directions, using two 8-inch pans. When cake is cool, split the 2 layers into 4.
Mix and let stand 15 minutes. Then mix enough flour to make soft dough, about 2 1/2 cups or more. Spread on greased cookie sheet. Add ingredients over crust for pizza. Bake at 400° until done.
Remove skin and bones from chicken breasts, then halve lengthwise. Place each piece of chicken, boned side up, between two pieces of plastic wrap, and pound lightly to 1/4-inch thickness. Sprinkle lightly with onion salt. Place 1 to 2 tablespoons of cranberry sauce in the center of each flattened breast, then roll and secure with a toothpick, if necessary. Brush outside with melted butter or margarine.
Cream sugars and shortening; add eggs. Stir in pineapple and vanilla. Add flour, salt and soda; mix well.
Precook and drain pea pods and set aside. Remove the bones and skin from the chicken breasts and set aside. Drain and slice water chestnuts and set aside. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink. Turn to brown evenly. Remove from skillet, keep warm.
Drain cherries reserving syrup. In Corning Ware dish, combine sugar and cornstarch. Blend well. Add cherry syrup and mix well. Put dish on stove and stir until cherry juice mixture thickens and bubbles. Add cherries. Turn heat off.
In 9 x 13 x 2-inch pan, place cherry pie filling in bottom of pan. Put crushed pineapple on top of cherry pie filling. Next sprinkle coconut and nuts over pie filling, then spread the box of yellow cake mix over top. Cut into small pieces the 2 sticks of butter, and place on top of mix. Bake at 350° for about 45 minutes, or until golden brown.
In a mixing bowl, add melted oleo, cocoa and sugar. Mix together. Beat in eggs; add salt, Carnation milk and nuts. Pour in 3 unbaked pie shells. Bake at 350° for 45 minutes.
Combine flour and sugar. Combine oleo, shortening, cocoa and cold water. Bring this to a boil; pour into the flour-sugar mixture; mix well. Add remaining ingredients. Mix well. Pour into a greased cookie sheet and bake at 400° for 20 minutes. Use pan size 10 x 15-inch approximately and 1 inch sides.
Bake yellow cake as directed on box in a 9 x 13-inch pan. Let cool. Using toothpick or fork, punch holes in cake. Heat pineapple and sugar in a saucepan. Bring to a boil, heating until sugar melts. Spread over cake. Prepare vanilla pudding as directed on box and spread over cake, pouring to the edges. Cover and refrigerate overnight. Before serving, spread Cool Whip over cake and sprinkle with coconut.
Mix ingredients (except cookies). Spread mixture between three cookies, sticking them together like sandwiches. After fixing all cookies, let sit in refrigerator overnight or for at least 6 hours. A few hours before serving, cover with whipped cream or Dream Whip. Sprinkle with coconut. May top each with a cherry.
Steam red snappers and bone them. Surround them by steamed potatoes. Trim with cold pineapple rings, tinted green with coloring. Serve with lemon slices and a rich Hollandaise sauce.
Crush berries. Mix with water, cornstarch and 1/2 cup sugar. Cook until thickened. Pour over remaining berries in 8 x 8-inch pan. Mix 1/2 cup sugar, flour and milk. Pour over berries. Cook 40 minutes at 350°. Remove and dot with butter. Cook another 5 to 10 minutes.
Rinse and pat dry the fillets. Sprinkle with 3/4 teaspoon of salt and 1/2 teaspoon black pepper. Set aside. Grease 9 x 13-inch baking dish lightly and spread spinach over bottom. Put on the rest of the salt and pepper. Spread Parmesan cheese over spinach. Melt 4 tablespoons butter; stir in lemon juice and garlic powder. Brush catfish fillets lightly with this mixture and place fillets on spinach. Keep the rest of butter mixture.
Beat eggs and add milk. Mix flour, salt, pepper (enough to taste in the flour mixture) and meat tenderizer. You may also add Cajun spice, if you desire. Heat oil in deep fryer to 250° or 275°. Dip chicken in egg and milk mixture and then in flour mixture. Deep fry for 20 minutes; drain on paper towels and serve.
Combine eggs, sugar and oil and beat until fluffy. Add all other ingredients and bake in greased and floured bread pan for 1 hour at 350°.