HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast bread rounds on one side. Beat egg whites until stiff. Fold in mayo, crab and Cheddar cheese. Spread mixture on untoasted side of round. Broil until bubbly and serve. Makes 2 dozen.
Melt butter in 1 1/2-quart bowl (High for 30 to 45 seconds). Stir in flour, salt and pepper until blended. Gradually whisk in milk until smooth. Microwave on High for 8 to 10 minutes, stirring twice, until boiling and slightly thickened.
Combine ingredients. Pour in a 9 x 13-inch baking dish. Bake at 350°. Stir after first 10 minutes.
Mix all ingredients and roll into small balls. Press flat on ungreased cookie sheet. (May be frozen to bake later.) Cook 12 to 15 minutes at 350°.
Blend Ricotta and cream cheese at medium speed using electric mixer. Add sugar and eggs, one at a time. Stir in the juice of 1/2 lemon, vanilla, cornstarch, flour and the melted butter. Blend it all until smooth; add the sour cream and mix well. Pour into a 9-inch greased spring-form pan. Start oven after cake is put into oven. The oven must be cold. Bake for 1 hour at 325° and do not open oven door. Let the cake remain in the oven for 2 hours after heat is turned off. Place cake in pan on rack and let it get completely cold before removing. Top it with your favorite fruit pie filling.
Preheat oven to 350°. Grease and flour 8-inch square pan. In a large bowl combine dry ingredients. Cut in margarine until mixture resembles cornmeal. Add milk and beat well. Pour into pan. Bake 30 to 35 minutes. Serve warm with whipped cream or vanilla ice cream.
Brown pecans until you smell them in the 1/2 teaspoon butter. Mix sugar and cheese with fork. Add pecans and drop on wax paper. Store in a cool place.
Sift dry ingredients. Cream the butter and shortening until fluffy. Add eggs and flavoring; beat well. Stir in dry ingredients; blend. Shape into 2 flat rectangles and chill overnight after wrapping in wax paper.
Saute rice, onion and celery with oleo until golden brown on low heat. Add the rest of the ingredients and cook for 15 to 20 minutes. Let stand for 10 minutes.
Soak raisins in 3 eggs, beaten with vanilla, for at least an hour (the longer, the better). Cream sugars with margarine. Sift flour, soda, salt and cinnamon. Mix all ingredients together. Batter will be stiff. Drop by spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes in a 325° to 350° oven. Cool; store in airtight container.
Boil for 1 minute. Let cool and pour over vegetables. Refrigerate overnight.
Beat peanut butter, butter, sugars and vanilla in large mixer bowl until creamy. Beat in eggs. Beat in flour. Stir in 3/4 cup of chocolate morsels. Spread into greased 13 x 9-inch baking pan. Bake at 350° for 20 to 25 minutes. Remove from oven and immediately sprinkle with remaining morsels. Let stand 3 to 5 minutes. Spread to cover. Cool in pan before cutting.
Saute all vegetables in butter until tender; add 2 tablespoons flour. Stir well. Then add 1 cup tomato sauce; stir well. Add 2 quarts of water. Cook until thickened under low flame. Add 2 pounds precooked crawfish tails and season to taste with Tony's Creole seasoning. Serve with rice.
Cook potatoes and onions until tender. Let water get sort of cooked out of pan. Add tomatoes and cook until tender. Add pinch of soda and stir. Add milk and macaroni. Heat, but do not boil.
Cut chicken into thin narrow strips. Combine with 1 teaspoon stir-fry sauce. Heat 1 tablespoon oil in hot wok or large skillet over medium heat. Add chicken; stir-fry 2 minutes. Remove. Heat remaining 2 tablespoons oil in same pan. Add onion and garlic; stir-fry 2 minutes. Add carrots and celery; stir-fry 2 minutes.
Round Steak with Mushroom Gravy is from a sister-in-law. She was from Michigan, but moved to Iowa in 1949. Everything else on the menu, except the sorbet, is from that time. The sorbet came from one of the cookbooks which I have collected through the years.
Cook carrots in salted water until tender; drain. Mix together sugar, Wesson oil, vinegar and tomato soup. Bring to a boil. Add bell pepper and onion. Pour mixture over drained carrots and mix. Keeps well. Serve hot or cold.
Preheat oven to 325°. Stir together the flour, cocoa, baking powder and baking soda; set aside. In large mixer bowl, beat sugars, butter and vanilla until light and fluffy. Add eggs, one at a time; beat well after each addition. Beat in sour cream alternately with dry ingredients. Pour into well-greased and floured 10-inch Bundt or tube pan. Bake for 1 hour and 25 minutes, or until wooden picks come out clean. Sprinkle with confectioners sugar.
Melt marshmallows and milk in top of double boiler. Add vanilla and cool. Whip the cream. Fold into cooled marshmallow mixture. Line a 9 x 9-inch pan with crushed wafers or crackers. Add marshmallow mixture. Top with cherry pie filling. Let stand overnight. Serves 9.
Boil water. Mix sugar, cornstarch and strawberry mix and slowly add dry ingredients into boiling water so as not to become lumpy. Boil for 3 minutes until bright red. Let stand until cool while slicing strawberries in cooled pie shell. Then pour cooled filling over strawberries and place in refrigerator. Serve with whipped cream.
Mix flour and salt. Pour Wesson oil and milk together, do not stir. Add all at once to flour. Stir until mixed. Press into smooth ball. Cut in half; flatten slightly. Place 1/2 between 2 sheets of waxed paper. Dampen table top to prevent slipping. Roll out gently to edges of paper, peel off top paper, place paper side up in 8 to 9-inch pie pan, peel off paper. Ease and form pastry into pan. Trim even with rim, add filling. Roll top crust as directed and place on top.
In small bowl, combine honey, lemon juice, poppy seed and grated lemon peel. Toss cantaloupe, honeydew and pineapple chunks in honey mixture and arrange on plate with grapes. Sprinkle with walnuts and serve chilled.
Grease pan lightly. Combine corn flake crumbs, sugar and margarine. Press down firmly with back of a spoon to form a crust. Layer marshmallows, coconut and cherries evenly over crust. Pour milk evenly over cherries. Layer nuts over top, pressing lightly into mixture. Bake at 350° for about 25 minutes or until lightly browned around edges. Refrigerate before cutting. Makes about 48 (1 1/2 x 1 1/2-inch) squares.
Sift flour, baking powder, sugar and salt. Pour milk and molasses over bran. Add egg and shortening. Add flour mixture and raisins. Blend. Bake in greased loaf pan for 1 hour at 350 degrees.
Cut margarine into cake mix, stir in coconut. Pat mixture lightly into 9 x 13-inch pan. Bake at 350° for 8 to 10 minutes. Arrange peach slices over crust. Mix egg and sour cream together, dribble over peaches. Sprinkle sugar/cinnamon over top. Bake 20 to 25 minutes at 350°.
Mix water, vinegar and sugar. Bring cooked beets to a boil in mixture. Pack while hot.
Melt jello with hot water. Add blueberries with juice. Add pineapple with juice. Let congeal.
Mix flour, sugar and salt in bowl. Cut butter into flour mixture. Mix egg yolk with water and lemon juice, sprinkle over flour mixture. Mix until ball forms. Divide dough into 12 balls. Press each ball into bottom and sides of muffin tin. Refrigerate tart shells while making filling.
Combine crumbs with margarine and Equal. Mix until mixture resembles coarse crumbs. Press firmly in bottom and sides of an 8 or 9-inch pie plate. Chill crust.
Chop peppers and onions. Cover with boiling water and let stand 5 minutes and drain. Add vinegar, sugar, salt and boil mixture for 10 minutes. Seal in sterilized jars immediately.
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork. Check frequently - do not overcook. Serve with rice. Makes 4 servings.
In heavy saucepan, cook onions and garlic in butter and olive oil. When limp (not brown), add beef and cook, stirring frequently until well done. Add wine; cover tightly and steam for 5 minutes. Add basil, tomato paste, puree and juice. Add green pepper, celery, black pepper to taste and nutmeg and cook for 10 minutes. Boil lasagne in water for 15 minutes. Put in cold water, then drain.
Heat skillet or griddle to 350°. In large bowl, combine all ingredients, except French bread slices. Beat well. Lightly grease heated skillet. Dip bread in half and half mixture, turning to coat both sides. Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown. If desire, sprinkle lightly with powdered sugar.
Butter casserole. Heat soup. Mix in other ingredients. Pour into casserole. Bake for 30 minutes at 350°. Top with remaining onions and bake about 10 to 15 minutes more.
Mix butter, sugar, cocoa and milk. Bring to a boil. Boil hard for 1 minute then add peanut butter and vanilla. Mix until peanut butter is melted. Add oats and mix well. Drop on sheet of wax paper by teaspoonfuls.
Combine sugar, butter, eggs and vanilla. Add rest of dry ingredients. Form into balls and roll in sugar. Grease cookie sheet and put a ball at time on sheet and take the bottom of a glass and press dough flat. Bake at 350° for 15 to 20 minutes. The cookies are crisp and tasty.
Preheat oven to 350°. Peel and cut potatoes in squares, cook 10 minutes or until tender. Cool. In mixing bowl, mix remaining ingredients. Fold in potatoes. Pour into lightly greased baking dish. Mix 1 Tbsp. margarine and bread crumbs. Sprinkle over potatoes. Bake for 45 minutes.
Stir ingredients (do not use a blender) thoroughly. Bake at 350° for 70 minutes in a pound cake pan.
Slice bread into 3/8-inch cubes and place in a bowl. Add seasonings and oil. Toss well to mix. Place on cookie sheet. Bake at 300° until crisp. Cool. Store in a glass jar. Costs about 1/3 of purchased croutons.
Dip chicken breasts in bread crumbs and place in a casserole dish. Cover with Swiss cheese. Mix milk and soup in a bowl and pour over chicken. Bake at 375° for 45 to 50 minutes.
Mix all ingredients together. Grease cookie sheet. Roll out dough. Cut out cookie. Put in pan. Spoon on filling (apple butter). Place another cookie on top. Bake at 375° for about 10 minutes.
Soak beans overnight. Cook neck bones a little, add beans, onion and season to taste with seasoned salt and black pepper. Add potatoes and shredded carrots when almost done.
Melt the oleo in casserole dish. Add the onion, water chestnuts, pimento, soup and peas. Cover with bread crumbs. I use cracker crumbs instead. Bake at 350° for 30 minutes.
Put sausage, onion, celery and bell pepper in pot. Cover with water and cook until tender. Add the canned ingredients. Simmer and serve.
Dissolve yeast in lukewarm water. Set aside. Mix sugar, egg and shortening until shortening is almost melted. Add yeast mixture. Add flour slowly and mix well. Cover and put in refrigerator. Roll out and cut. Let stand 2 hours. Bake at 400° until brown.
Preheat oven to 400°. Peel, core and slice apples. Set aside. Line pie plate with 1 ready-made pie crust.
In a blender, combine cottage cheese, chives, milk, seasoned salt, basil, garlic and Tabasco sauce. Cover and blend until smooth. Stir in the chopped artichokes and Parmesan cheese. Transfer dip to a small serving bowl. Cover and chill about 4 hours. Dip will thicken as it chills. Serve with assorted raw vegetables. Yields about 14 (2 tablespoon) servings.
Cream sugars, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, soda and salt; stir into egg mixture. Shape into balls. Roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in 375° oven for 10 to 12 minutes. Immediately press a chocolate kiss into each cookie. Makes 7 dozen.
Crumble cornbread. Dice all ingredients and mix well with mayonnaise and creamy cucumber salad dressing. Mix well. Chill.
Mix all of the dry ingredients in a large bowl. In another bowl, whisk egg, milk, sour cream, melted butter and vanilla. Make a well in the dry ingredients, blending lightly. Quickly fold in nuts (if desired) and chocolate morsels. Spoon into well-greased muffin tins (or use paper baking cups) and bake at 375° until tester comes out clean, about 20 to 25 minutes. Makes 18 muffins. Enjoy.
Preheat oven 400°. Coat 6 cup Bundt pan with cooking spray. Stir together the flours, baking soda and spices until well combined. In a separate bowl, beat together the egg whites, brown sugar, applesauce and oil. Fold egg mixture into flour mixture along with fruits and nuts until well blended. Pour into pan. Bake 30-35 minutes or till toothpick comes our clean. Cool 5 minutes on wire rack, then carefully take out of pan and finish cooling.
Prepare fried rice according to package directions. Add chicken and sour cream to taste. Heat thoroughly. Feeds 5 to 6.
Combine all ingredients in a saucepan and cook until blended and heated thoroughly. Serve in a small crockpot to keep warm. Serve with crackers, tortillas, chips, or Fritos.
Melt butter or margarine. Add dressing; mix for approximately 10 minutes. Add oyster crackers. Let sit in hot mixture for 3 to 5 minutes. Spread on cookie sheet. Bake in preheated 350° oven for approximately 10 minutes.
Cook ground beef in large skillet until browned, stirring often to crumble. Drain off fat. Remove meat and set aside.
Put the first three ingredients in pan and heat. Mix until cheese melts. Pour the cheese sauce over the noodles and other mixture and mix well. Grease a casserole and pour the mixture in the dish. Sprinkle the top with grated cheese and cover. Bake about 1 hour at 350°.
Combine chicken, celery, salt, eggs and pickles. Moisten with mayonnaise. Serve on sandwiches or in lettuce cups. Keep in refrigerator.
Place prunes in glass (Pyrex) casserole and sprinkle with cinnamon. Layer remaining ingredients sprinkling with cinnamon. Bake in 325 oven for 30 - 40 minutes.
*Can use country ham, steamed in skillet. Leave grease and water. Trim fat off.
Cream sugar and eggs. Add oil, water, flour, spices, soda, salt and pumpkin. Mix well. Add raisins and nuts. Pour into small loaf pans and bake for 40 to 50 minutes at 325°. Makes 6 to 7 small loaves.
Bake chocolate cake according to instructions on box in a 9 x 13-inch pan. When cool, cut in half lengthwise. Follow instructions on pudding box for chocolate mousse. Refrigerate until thick, then layer.
Core apples, being careful not to cut through blossom end. Place in shallow baking dish. Mix sugar, cinnamon and salt together and spoon into centers of each apple. Pour orange juice over apples. Cover and bake at 375° for 25 minutes. Uncover and bake 10 to 15 minutes longer, until apples are tender. Baste occasionally with syrup. Serves 6 to 8.
Cream sugar and Crisco together; fold in eggs. Add buttermilk; mix well. Stir in remaining ingredients. If batter seems too sticky to roll out, add 1/2 to 1 more cup flour. Cut cookies out thick. Bake at 350° for 15 to 17 minutes.
Place potatoes in large stock pot, cover with water and cook until done. Using a potato masher, mash some of the potatoes to thicken the soup. Add carrot and celery and cook a while longer. Add butter and leek soup mix and bring back to boil. Simmer for 30 minutes. Add salt and pepper to taste and heavy cream. Stir well and serve.
Preheat oven to 350°. Combine all ingredients and pour into a greased 8-inch pan. Bake for 40 minutes.
Beat eggs well. Add milk and salt. Mix well. Put on low heat and stir until milk and eggs curdle; will look like sour milk. Pour into bag or cloth and tie tight to form a ball. Let drip overnight. Take out of bag and cloth. Re-cover and put in refrigerator. Slice as you would cheese. Will keep for weeks. If you like cheese, you will like this.
Combine chuck, bread crumbs, eggs, 1/2 cup onions, salt and pepper. Form into tiny meat balls; set aside. In large Dutch oven, melt 3 tablespoons butter. Add 1 1/2 cups onions and celery; saute until golden. Remove from pan. In same pan, brown meat balls, keeping them round by rotating pan. Melt 3 tablespoons butter. Add curry, 2 teaspoons salt, 1/4 teaspoon pepper and broth; bring to boil. Add rice; cover, remove from heat and let stand 5 minutes. Add celery-onion mixture, shrimp and rice to meat balls in pan. Cover; heat until hot. Serve in same Dutch oven or heaped on platter. Serves 8 to 10.
Mix first four ingredients together in order given and fold in Cool Whip last.	Chill for several hours or overnight in refrigerator. Will fit into medium bowl.
Line vanilla wafers on bottom of bowl and around bottom. Pour pineapple over vanilla wafers, then pour vanilla pudding over pineapple. Repeat this step 3 times and top with Cool Whip.
Combine 1 cup sugar, flour, salt, milk, egg yolks and vanilla. Cook over medium heat until thick. Stir continuously. Layer wafers, bananas and pudding mixture. Beat 1/4 cup sugar with egg whites until it stands in peaks. Pour into dish and brown in 375° oven.
Cook chicken; dice. Mix mushroom soup, green onions, celery, bell pepper and pimento. Add cheese and chicken. Mix well. Pour into 13 x 9 x 2-inch pan and bake at 350° for 1 hour.
Thaw broccoli. Combine onion and oil in saucepan and heat. Add broccoli and cook 5 minutes. Add can of soup and heat to boiling, stirring constantly. Reduce heat and stir in Cheez Whiz and milk. Add salt and cook 3 minutes or until bubbly. Cook rice according to package directions. Mix rice and sauce. Pour into lightly buttered casserole dish. Cover and heat about 20 minutes at 350°.
Combine the 4 cups of water and bouillon; heat until dissolved. Add onions, celery and potatoes. Cook 10 minutes. Add California vegetable mix (broccoli, cauliflower and carrots); cook 10 minutes. Mix cream soups with water; add to mix and heat thoroughly. Add Velveeta; heat until melted on low heat so as not to scorch. Makes a large amount.
Place potatoes, celery, ground beef, onions, green pepper and tomatoes in layers in greased 2-quart casserole, seasoning each layer with salt and pepper. Garnish with green pepper rings. Bake at 350° for 2 hours. Yields 6 servings.
Prepare potatoes as directed on package. Slice sausages thin. Add vegetables and sausage to potatoes. Put in casserole and bake at 350° for 30 to 40 minutes.
Let the chicken sit in the honey, turn over to moisten both sides. Then dip into the sesame seeds. Season with salt and pepper to taste. Bake for 1 hour in a 325 degree oven.
Combine butter and garlic; set aside. Combine crumbs, parsley, salt and pepper. Dip each breast in butter mixture and coat with crumbs. Roll tightly and skewer with toothpicks. Arrange rolls in a shallow baking dish. Add lemon juice to the remaining butter and garlic mixture; drizzle over chicken rolls. Sprinkle with paprika and bake at 350° for 45 minutes. Remove toothpicks before serving.
Heat the oil and saute the bacon and garlic. As soon as garlic is brown, discard. Cook pasta until tender but still firm.
Prepare unbaked pie shell. Peel and boil potato. Drain and mash with margarine. Beat in sugar, flour, vanilla and lemon extract. Add eggs one at a time, beating well after each. Add milk; beat well. Pour filling into pie shell and bake at 350° for 45 minutes or until done.
Beat first 4 ingredients together. Mix and sift other 6 dry ingredients together; add to egg mixture. Add 1 cup chopped nuts and 2 cups chopped apples (do not peel). Bake at 350° for 45 minutes in a 13 x 9 x 2-inch pan.
Cook tomatoes, onion, bell pepper and celery until done. Remove from heat; cool and strain. Return juice to stove. Add sugar, salt, pepper and celery seed. Cook, stirring occasionally, for 20 to 25 minutes. Pour into sterilized jars and seal.
If you wish to freeze, precook pie shell before adding mixture. Mix all ingredients, pour into pie shell, refrigerate overnight.	Bake at 350°	until center is firm, approximately 1 hour.
Saute onion in margarine until browned. Add 1 cup water and potatoes. Boil gently about 10 minutes or until potatoes are almost tender. Add fish and succotash and cook 5 minutes, until fish flakes and vegetables are tender. Stir in milk, parsley, dill weed, salt and pepper. Heat to serving temperature.
Fry meat in a skillet coated with Pam. Drain any fat from the meat. Drain beans but do not rinse them. Add beans, Mexican sauce and tomatoes to the meat and stir. Cook slowly until mixture is hot. Serve in bowls. Sprinkle with shredded Alpine Lace cheese and chopped tomato. Add chopped onion to the top, too. Add hot sauce to taste.
Mix eggs, oil and zucchini. Add other ingredients. Mix well. Place in buttered loaf pan. Bake at 325° for 1 hour.
Slowly saute noodles in butter until brown. Add chicken soup, water, onion mix and rice; stir well. Bring to a boil. Remove from heat, cover until all water is absorbed. Serve. (Freezes nicely.)
All ingredients should be at room temperature. Line cookie sheet with wax paper. Mix margarine, peanut butter, confectioners sugar and vanilla with hands to make a smooth dough (very stiff). Roll into balls. Place on cookie sheet. Put into refrigerator for 1/2 hour or until firm. Melt chocolate chips and Crisco in double boiler. Using round toothpick prick center of cookie and dip into chocolate so 3/4 of ball is coated. Store in refrigerator. Makes about 60. They freeze well.
Put all ingredients into a heavy 2-quart saucepan. Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally until it is as thick as pudding. Scrape into jars; cool. Cover and refrigerate. Great for gift giving.
In large bowl combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 15 x 10-inch jellyroll pan. In large bowl beat cheese until fluffy. Gradually beat in condensed milk then remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice. Mix well. Pour over crust. Bake at 350° for 30 to 35 minutes. Chill.
Mix egg and Sweet 'N Low together. Add vanilla, butter and applesauce. Mix well. Sift dry ingredients and add to applesauce mixture. Stir by hand. Place dough in a bowl or on wax paper. Chill and roll out 1/2-inch on a lightly floured board. Cut out with a floured cutter. Heat oil; fry several at a time. Drain on paper towels. Can be frozen.
Cook pasta until tender; drain and mix with 2 tablespoons olive oil. In a separate pan, saut garlic with 1 tablespoon of olive oil. When garlic is golden brown, add white wine and cook until almost dry. Add heavy cream and cook for 5 minutes on medium heat. Add Mozzarella cheese until thick. Add tomatoes, spinach, salt, pepper and cumin. Place sauce over pasta; mix well and serve.
Combine the first 4 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into three greased and floured pans. Bake at 350° for 25 to 30 minutes. Cool 10 minutes before removing from pans. Cool completely.
Stir mayonnaise, sour cream and seasoning into cooked macaroni. Gently stir in peas and remaining ingredients and chill. Makes 6 to 8 servings.
Beat egg yolks and add oil. Sift dry ingredients and add alternately with milk. Beat egg whites until stiff; fold into batter. Cook in waffle iron.
Boil raisins and apples in water 3 minutes and cool. Add rest and mix well. Refrigerate a couple hours and drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream margarine and sugars. Add vanilla and eggs; mix well. Add flour sifted with salt, baking powder and baking soda. Add oatmeal, Rice Krispies and coconut. Make small balls. Bake at 350° for 10 to 12 minutes.
Soften yeast in 1/4 cup water. Set aside. Combine sugar, salt and shortening with boiling water. Stir until dissolved. Cool to lukewarm. Add yeast and 3 cups flour. Beat until smooth. Add 3 cups more flour. Knead into 2 balls and roll onto greased pizza pan. Add toppings. Bake at 375° until crust is golden brown. Makes 2 regular or 1 deep dish pizza.
Mix all together. Heat broiler and spread on party sized rye or pumpernickel slices and broil about 3 minutes, until browned.