HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook milk, flour and salt until thick (like gravy). Stir while cooling. Cream sugar, shortening, oleo and vanilla; then beat until turns snow white. Add cooked and cooled mixture and beat. Cannot overbeat. Nice fluffy icing. Goes with Red Velvet Cake. I use on angel food cake. Holds good.
Mix in order given well with a fork. Knead on board; cut with cookie cutter. Bake at 350° on greased cookie sheet until lightly browned.
Bake in greased 9 x 12-inch pan at 350° for 25 to 30 minutes. Punch holes in cake and frost while warm.
Mix all ingredients together with mayonnaise. Reserve nuts to roll log. Roll in waxed paper to form log. Roll log in chopped nuts before serving. Place log on serving dish surrounded by crackers for serving. This makes an excellent party dish.
Combine all ingredients and baste chops. Place in baking dish and cover completely. Bake at 230° until tender.
Boil lemons until soft. Slice into pan containing honey and camphor oil. Cook slowly, until syrupy. Take by spoonfuls for cough.
Preheat oven to 350°. Melt butter. Stir in eggs and vanilla. Set aside. Sift flour, cocoa and sugar together. Add butter mixture. Blend well. Stir in walnuts. Pour into greased 8-inch pan. Bake for 30 minutes. Cut into squares when cool. Yield: 16 brownies.
Brown beef in 10-inch skillet; drain. Stir in rice, water, salt and onion. Bring to a boil. Reduce heat; cover and cook on low heat until water is absorbed, 25 minutes. Stir in cheese until it softens. Combine tomato sauce and chili powder. Pour over rice mixture. Cover and heat 5 minutes, until hot. Makes 4 to 6 servings.
Combine flour and salt. Cut in shortening. Add egg, vinegar and water. Work pastry until pliable. Yields 1 double crust pie.
Mix ingredients in order given, sifting soda with flour. If using sweet milk, reduce soda to 1/4 teaspoon. Bake in cake pan or muffin pan at 350° for 20 minutes or until done.
Grease and flour 9 x 13-inch pan. Mix cake mix, butter, nuts and 1/3 cup evaporated milk. Mix by hand and spread 1/2 dough in pan. Bake at 350° for 6 minutes.
In heavy saucepan over low heat, melt chips and margarine with Eagle Brand milk and vanilla. Remove from heat. In large bowl, combine marshmallows and nuts. Stir into chocolate mixture. Spread in foil lined 13 x 9-inch baking dish or pan. Chill for 2 hours or until firm. Remove from pan. Peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 3/4 pounds.
Combine noodles and nuts in a bowl. Set aside. Combine honey, sugar, butter, vanilla and salt in saucepan and bring to a full boil, stirring constantly. Remove from heat. Add butterscotch morsels and stir until melted. Pour over noodles and nuts; mix gently until coated. Drop by heaping teaspoonful onto wax paper. Let stand until set, or chill until firm.
Parboil peeled and sliced potatoes in salt water 15 minutes. Reserve 1 cup of potato liquid. Place drained potatoes in crock-pot.
Combine first 6 ingredients and mix well. Separate biscuits into 3 sections and spread mixture on top. Place a water chestnut on top. Bake at 400° for 10 to 12 minutes. Elegant!
In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 cup (1 stick) butter or margarine. Pour 1 cup boiling water over mixture and stir until blended. In small bowl, sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water (105° to 115°); stir to mix slightly. Let rest 5 minutes. To mixture in large bowl, add flour, eggs, yeast mixture and 1 cup cold water, stirring to mix well. Dough will be sticky. Cover bowl with plastic wrap or lid; refrigerate 5 hours or overnight.
Use 2 medium yellow summer squash or zucchini or medium eggplant. Cut squash or zucchini into 1/4 inch slices. Place in plastic bag. Add the Italian dressing and shake to coat thoroughly. In a separate bag place the cheese and bread crumbs. Add the coated vegetable slices, close bag and shake to coat. Using a nonstick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450° oven for 5 to 7 minutes, just until tender and crisp. If using eggplant, slice into 3/4 inch thick slices. Moisten with the Italian dressing and roll in the cheese bread crumb mixture. Bake for 5 to 7 minutes at 475°, turn and bake other side for another 5 minutes. Yield: 4 servings. Carbohydrate 7 g, protein 3 g, fat 3 g, calories 61.
Cream margarine, eggs and sugar. Add vanilla and buttermilk. Sift together flour, soda and baking powder. Mix and chill 3 to 4 hours. Roll out enough at a time to fill the cookie sheet. Bake at 400° until brown.
Preheat oven to 350° and butter cookie sheets. Heat the molasses to boiling point. Add sugar, butter or shortening and milk. Mix flour, baking soda, salt, nutmeg, cinnamon, cloves and ginger. Add to the first mixture; blend well. Add a few tablespoons of water, if needed, so that the dough holds together and handles easily.
Tear bread; place in grocery bag and leave open overnight. Saute onions and celery in butter until soft. Wet bread with water. Squeeze water out and add to onions and celery until brown. Stuff into turkey and place remainder in pan and bake until top is crisp.
Chop fine or grind and cook slowly for several hours. Add 1 cup sugar and salt to taste. Cook a few minutes longer and put in jar.
In 9 x 13-inch pan (greased), layer: chicken on bottom (boiled and bone out; break pieces and cover pan), broccoli (thaw and squeeze out excess water), slices of Velveeta and can of soup. Make 1 package of Stove Top stuffing; spread on top. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.
Combine all ingredients and pour into gallon container. Finish with enough water to make gallon. Can add ginger ale to punch bowl if desired.
Remove any shell from crab and set aside. Combine remaining ingredients, except bread crumbs and butter. Add crab meat to mixture and use to fill 4 or 6 scallop shells or crab ramekins (depending on size). Top with crumbs that have been tossed with butter. Bake at 350° for 20 minutes.
Heat sugar, milk, syrup and salt; stir until dissolved. Boil until soft ball stage, about 234°. Remove from heat, add butter (do not stir). Let cool until bottom is just warm. Add vanilla and peanut butter. Stir fast until thick. Thickens quickly. Put into pan.
Boil water, rhubarb and sugar 15 minutes. Remove from burner. Add strawberry or raspberry Jell-O and stir. Pour into sterilized jelly jars and cover with wax.
Peel and grate potatoes; place in colander to drain. Place potatoes in bowl. Beat eggs; add to potatoes with flour, salt and pepper. Mix. Heat oil in skillet until hot. Drop potato mixture into oil by spoonfuls. Fry until golden brown. Turn and fry other side. Place on paper toweling to drain. Keep warm. Serve with syrup or applesauce. Makes about 16 pancakes.
Preheat oven to 325°. In large bowl beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted margarine. Stir in Nestle chocolate morsels and nuts. Pour into pie shell. Bake 1 hour. Serve as is or with Cool Whip or ice cream.
Cream margarine and sugar. Add eggs and beat. Add bananas and milk. Sift dry ingredients and add to mixture. Add nuts and chocolate. Bake in well-greased 8 x 4 x 3-inch loaf pan (also makes good muffins). Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 2-quart baking dish. combine water and milk and heat to simmer. Slowly add cornmeal, salt, sugar and butter or margarine. Stir over medium heat until the mixture is thickened, about 5 minutes. Remove from heat. Beat eggs with baking powder until very light and fluffy, then add to cornmeal mixture. Mix well. Stir in cracklings. Pour into prepared dish and bake at 350° for 45 to 50 minutes. Serve hot.
Brown chicken in 1 tablespoon cooking oil. Add salt and water. Combine cornstarch, sugar, vinegar, soy sauce and pineapple juice. Stir liquids into meat mixture and bring to steaming point. Add pineapple, green pepper and celery. Cook until vegetables are tender-crisp. Serve over rice.
Grease bottom of loaf pan (9 x 5 x 3-inch) generously. Beat all ingredients vigorously with spoon for 30 seconds. Pour batter into pan. Bake at 350° until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Loosen side of loaf, then remove from pan.
Wash beans thoroughly. Soak overnight in enough water to cover beans. Discard water. In a large Dutch oven, cover beans with 1 1/2 to 2 quarts of water. Cook, covered, 1 hour. Add other ingredients. Cook 3 more hours. Salt and pepper to taste. Let soup cool slightly. Place in small batches in food processor. Puree until smooth. Serve with steamed white rice or as an accompaniment with rice. Freezes well. Serves 12.
Make ground beef into patties and season. Cut onions into thick slices and spread on bottom of casserole dish under patties. Add a layer of raw sliced potatoes. Add a layer of green peppers, sliced. Add 1/2 head of raw cabbage, cut into fairly large pieces. Cover with cream of mushroom soup. Cover entire casserole with aluminum foil. Bake at 350° for 1 1/2 hours. (Do not peep.)
Thinly slice flank steak, diagonally. Brown with onion in oil. Stir in mixture of brown gravy mix, 1 1/4 cups water and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add 2 large green peppers, cut in thin strips and 1 large tomato (if desired), cut in wedges. Simmer 10 minutes and serve over rice.
Bring water to rolling boil. Add pasta; cook 5 minutes or until done. Drain. Combine tomato and remaining 8 ingredients in large bowl. Add pasta to tomato mixture and mix well. Serve at room temperature. Yields about 6 servings.
Mash with potato masher, then beat well. Add milk. Stir until mixed well. Pour into unbaked pie shell. Sprinkle top of pie with nutmeg. Bake at 350° for 45 minutes or until custard sets.
Whip butter in medium saucepan. Add pepper, paprika, salt, rosemary, Worcestershire sauce, hot pepper sauce, cayenne, garlic and water. Put saucepan over medium heat; heat, stirring until butter mixture melts, about 4 to 5 minutes.
Two hours before serving, prepare Mustard Sauce. Mix ingredients until well blended. Cover and refrigerate.
Mix all ingredients, except chocolate chips and wax. Roll into balls. Melt chocolate chips with paraffin wax. While hot, dip balls in chocolate and lay on wax paper.
Put cut up chicken in soup pot. Add vegetables and seasonings (except flour) with 3 cups liquid or enough to cover. Bring to boil and simmer 35 minutes, until chicken and vegetables are tender. Remove chicken and vegetables and strain broth. Make thickening with flour; return to pan. Bring to a boil the vegetables and chicken. Make dumplings and cook according to directions.
Pierce broccoli package with fork. Place broccoli in microwave oven and cook on High 7 to 8 minutes. Cool slightly, drain and pour into serving dish. Set aside.
Mix together all ingredients. Add milk, just enough to moisten, and put in a loaf pan. Cover with soup. Bake 40 minutes in oven at 350°.
Soak bread in 1/2 cup milk and egg. Add meat, oregano, garlic, salt and pepper. Mix well and shape into patties. Brown patties on both sides. Put into deep casserole dish. Add the mushroom soup and 1 can of milk. Make a smooth sauce out of the liquids and pour over patties. Bake at 350° for 1 hour.
Bake Jiffy cake as directed in a 9 x 13-inch pan for 10 minutes at 350°.
Preheat oven to 400°. Dissolve yeast in warm water to which a pinch of sugar has been added. Set aside. Combine all flour, soda, salt and sugar. Cut in shortening. Add yeast and buttermilk. Knead enough to hold together. Roll out 1/2 inch thick and cut. Bake 15 to 20 minutes. Yields 2 dozen.
Sprinkle yeast over warm water. Allow to soften for 5 minutes. Stir onion soup mix into 2 cups water. Simmer, covered, 12 minutes. Mix in sugar, salt and shortening; cool. Stir 2 cups flour into onion soup mix; add yeast and enough flour to make moderately stiff dough. Knead on board sprinkled with flour and cheese until dough is smooth, about 10 minutes. Place in greased bowl; let rise until doubled. Divide into two parts. Let rest 15 minutes. Shape into long tapered loaves. Grease baking sheet. Coat with cornmeal. Arrange loaves so they do not touch. Make 1/4-inch deep diagonal slice in tops at 3-inch intervals. Cover and let rise until doubled. Preheat oven to 375°. Bake for 20 minutes. Brush loaves with a mixture of egg white and water. Continue to bake 15 minutes more. Remove; place on wire rack to cool.
Dissolve jello in water. Add pineapple and blueberry filling. Mix well and pour into a 9 x 13-inch pan. Put on topping after jello is completely set.
Brown meat and pour off grease. In a large Dutch oven, combine ingredients and cook until good and hot! Serve with cornbread.
Brown beef, onion and pepper. Drain. Add drained, sliced mushrooms, spaghetti sauce mix and tomato sauce. Simmer. Spread mixture into a 9 x 13-inch pan. Layer on sour cream and Mozzarella cheese. Spread crescent rolls over the top. Brush with melted butter and sprinkle with Parmesan cheese. Bake at 375° for 20 to 30 minutes.
Mix all ingredients for 2 minutes at medium speed. Pour in 2 greased and floured loaf pans. Bake at 325° for 50 to 60 minutes.
Mix all ingredients, except Cool Whip. Fold in Cool Whip. Refrigerate until time to serve.
Cream butter and sugar together. Add egg and vanilla. Put in flour, then add nuts. Bake at 350° for 20 to 30 minutes. Sprinkle with 4x or 10x sugar while warm if desired.
In large skillet brown beef with onion and garlic; drain. Stir in sour cream, salsa, oregano, chili powder and salt. Serve over hot baked potatoes.
Brown ground beef; drain. Add 1/2 package spaghetti sauce mix and tomato puree; simmer. Cover bottom of browned pie shell with layer of meat sauce, then layer of cheese. Alternate meat sauce and cheese, ending with cheese. Top pie with cheese. Bake at 350° for 30 minutes.
Blend butter with sugar and flour; add egg yolks, lemon juice and peel and milk. Fold in egg whites. Pour into 9-inch pastry-lined pie pan. Bake in hot oven (450°) for 8 minutes, then in moderate oven (325°) for 25 minutes. Like my mother used to bake.
Mix graham crackers with margarine; press into pie pan. Bake 5 minutes at 350°; cool. Make pudding according to package directions; add peanut butter and stir until melted. Pour into cool crust; top with whipped topping.
In 10 x 13-inch pan mix both cans of cream of celery soup with 2 cans of water. Place chicken pieces in this mixture.
Cook first 4 ingredients until thickened. Cool, then add apples and nuts. Spread mixture into a 13 x 9-inch dish. Spread Cool Whip on top. Top with cherries, if desired.
Melt butter; add sugar, Karo and salt. Bring to a boil, stirring constantly; boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Pour in small amounts over popcorn. Mix. Bake at 250° for 1 hour. Stir every 15 minutes.
Brown 1/2 cup sugar in iron frypan. Mix the rest of the recipe in saucepan, stirring constantly over heat. When 1/2 cup of sugar is brown, add to mixture in saucepan. Cook until mixture will not drip off wooden spoon easily, or forms soft balls when dropped in cool water. Remove from heat. Beat and ice cake layers.
Brown and drain sausage. Heat Ro-Tel tomatoes, onion, garlic and sausage on low until boiling, then reduce heat to simmer and add Velveeta cheese. Stir often to avoid burning. Once cheese is melted, stir in remaining ingredients thoroughly and pig out.
Put peas, uncooked and left frozen, into large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and Miracle Whip together and toss with salad. Best when made 12 hours ahead. Refrigerate.
Layer 1 inch soda crackers in bottom of greased casserole. Next, layer 1/2 the potatoes, 1/2 eggs, 1/2 oysters and dots of butter. Layer again. Cover with milk. Bake at 350° for 1 hour, or until done.
Melt morsels and peanut butter. Add Chinese noodles to mixture. Chop up in the melted mixture. Drop by spoonfuls on wax paper. Let cool.
Dissolve gelatin in 1/2 cup warm water (from tap). Mix softened cream cheese with gelatin. Warm soup. Add all of the ingredients to the soup and stir until thoroughly combined. Melt butter (a tablespoon or so) over the entire mixture. Refrigerate for approximately 3 1/2 hours. Serve over a bed of lettuce with small slices of bread.
Cook all ingredients in galvanized pan or kettle until tender and transparent. Thicken, if desired. Turn off heat. Pack in jars and seal. Do not need to process. Just be sure jars are clean and hot. Makes 5 to 7 quarts.
Combine pineapple juice, lemonade, orange juice, water and lime juice. Just before serving, add ginger ale and soda water. Pour over a block of ice. Garnish with orange, lemon and lime slices, mint and strawberries. Add vodka, if desired.
Melt almond bark and pour over the rest of the ingredients in a large bowl. Mix well. Drop by spoonfuls on waxed paper. Will harden real quick.
Put chops in bottom of a baking dish; sprinkle rice over top and then add pepper and onions. Pour water over this; add tomatoes, salt and pepper to taste. Bake 1 1/2 hours at 350° covered.
Brown pork chops and cook. Put in baking dish. Mix all ingredients and pour over chops. Bake 1 hour and 15 to 20 minutes.
Cook chicken in salted water. Cook, debone and chop. Cook rice according to package directions. Place mixture in large casserole dish that has been buttered. Add other ingredients except cheese and mix well. Bake for 30 minutes at 350°. Top with cheese and bake additional 15 minutes.
Cut eggs in half and remove the yolks. Drain and chop mushrooms. Mash egg yolks. Add remaining ingredients. Stuff mixture into egg whites. Garnish with chopped pimiento or sliced olives.
Cream butter, sugar and eggs with figs. Add flour and milk. Add rest of ingredients. Cook 1 hour at 350° in tube pan or sheet pan.
Cook sliced squash and onions until tender. Mix eggs and mayonnaise with drained squash and onions. Top with shredded cheese and then buttered crumbs. Bake at 350° in casserole dish.
Beat egg white until stiff. Still beating, gradually add sugar and vinegar. The mixture must remain stiff. Add 1 tablespoon chocolate powder and 1 teaspoon cocoa to the egg white mixture. Place in little spoonfuls on an ungreased cookie sheet. Bake it in a very slow 250° (120°C) oven for 15 to 16 minutes. Cool. Store in an airtight container.
Make pie crust to fit pizza pan. Slice apples to cover crust (about 3). Combine 1/2 cup sugar, cinnamon and nutmeg. Sprinkle lemon juice over apples (or roll apples in juice before putting on crust), then sprinkle cinnamon mixture over this. Mix flour, 1/2 cup sugar and butter into pea size crumbles. Sprinkle over top. A few minutes before removing from the oven, sprinkle the cheese (can cut down on cheese). Bake in a 350° oven.
Preheat oven to 325°. Put all ingredients into oven-going casserole and mix thoroughly. Add fresh mushrooms last. Cover and place in 325° oven for 3 hours. Take to the table in casserole right from the oven. I use this a lot on holidays.
In bowl, mix sour cream, spinach, red pepper, scallions, garlic and liquid hot pepper until well blended. Cover, chill until serving time. Serve with crackers. Makes 2 1/2 cups. Contains 17 calories, 32 mg. sodium and 0 grams fat per serving (1 cracker with 2 teaspoons dip).
Mix all ingredients. Add about 5 cups water. Bring to boil. Reduce heat; simmer 1 hour.
Drain raspberries and cherries. Add enough cherry and raspberry syrup to make 1 cup. Bake in hot 425° oven for 30 to 35 minutes.
Cut head of broccoli into bite-size pieces. Add drained pineapple (save juice). Add bacon bits and onion. Cover and refrigerate for 1 hour before serving. Mix pineapple juice and mayo to make topping for salad. Pour topping on chilled salad and toss.
To make sauce, blend soups, tomatoes and chicken broth until smooth. In a 9 x 13-inch baking dish, place a layer of chicken, a layer of tortilla chips, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers, ending with the grated cheese. Bake, uncovered, for 1 hour at 350°.
Combine broth, vinegar, soy sauce, sesame oil, cornstarch and sugar; set aside. In large skillet, heat oil over high heat. Add shrimp; cook, stirring frequently, until shrimp just start to turn pink, about 3 minutes. Transfer to plate with slotted spoon. Reduce heat to medium. Add scallions, ginger and garlic to skillet. Cook until scallions soften slightly, about 1 minute. Add peppers; cook, stirring frequently, until just tender, about 3 minutes. Stir in broth mixture. Add shrimp. Bring to simmer. Cook until sauce thickens slightly and shrimp are heated through.
Mix Jell-O in hot water. Add other ingredients and cook until cranberries pop. Can be made in microwave. It will take about 7 to 8 minutes.
Combine all ingredients in a 1-quart casserole dish; cover with lid or plastic wrap. Microwave on High for 5 minutes. Stir and continue to cook for 4 minutes or until carrots are tender and crisp. Let stand 3 minutes before serving.
Mix together. Pour on top of first mixture. Bake at 350° for 40 minutes.
Brown ground chuck. Cool. Add egg. Add bread crumbs, onions, seasonings and Mozzarella cheese. Mix together. Cook large pasta shells. Stuff shells with ground chuck mixture. Put in 8 x 8 or 9 x 13 pan, depending on number of shells needed, after spreading a small amount of spaghetti sauce in bottom of pan. Cover shells with remaining sauce. Bake at 350° for 25 minutes. Sprinkle with additional Mozzarella cheese and bake 10 additional minutes.
Cream butter, margarine and cream cheese. Add confectioners sugar. Add eggs, one at a time, beating after each egg. Add flavoring and flour. Bake for 1 hour or a little longer at 325°. Grease and flour pan. Bake either in loaf or tube pan.
Mash bananas with baking soda in small bowl and set aside. Mix margarine, oil and sugar together. Add and mix eggs. Add flour, salt and baking powder; mix. Add milk and vanilla and mix. Stir in the bananas and nuts. Bake 25 to 30 minutes at 350°. Don't overbake.
Melt margarine and mix with graham crackers and sugar. Press in a 9 x 13-inch baking dish. Bake 10 minutes at 350°. Take from oven and sprinkle coconut and Eagle Brand milk over the baked mixture. Bake an additional 18 minutes.
Preheat oven to 400°. Empty pumpkin into large mixing bowl and beat for 5 minutes. Add all remaining ingredients beating after each one. Pour into unbaked pie shell and bake for 40 minutes.
Cook beans covered with water and broth. Add chopped onion, garlic and butter. When almost done, add green chili peppers. When done, serve in individual bowls. Cover with grated cheese and several spoons of salsa. May add a cup of diced chicken.
Cream the sugar, butter and salt. Add remaining ingredients. Mix well. Pour into greased loaf pan and bake at 350° for 50 to 60 minutes. One-half cup chopped nuts may be added to batter before baking.
Place carrots in a greased baking dish. Drain the pineapple and reserve the juice. Add the pineapple to the carrots and mix well. Combine the reserved juice with the brown sugar, tapioca and salt, stirring until dissolved. Pour over the carrot mixture and dot with margarine. Cover and bake for 30 minutes in a 350° oven. A 1/2-cup serving equals 0 mg cholesterol.
Stew chicken until tender. Debone and grind fine. Add chopped ingredients. Mix together with mayonnaise. Salt and pepper to taste.
Mix well. Drop by teaspoon like cookies. Bake 8 to 10 minutes at 350°. Cool.
Bring Cheddar cheese, cream cheese and butter to room temperature. Add milk, onion, pimiento and Worcestershire sauce. Beat until combined. Chill for 4 hours. To serve, shape into a ball. Roll in nuts. Let stand 15 minutes. Serve with your favorite crackers.
Mix margarine, sugar and egg, then add apples and vanilla. Pour into pie crust; bake at 350° for 25 to 30 minutes.
Peel, dice and boil potatoes. Whip potatoes. Beat in sour cream and salt. Pour into buttered 2-quart casserole. Dot with margarine. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
In a large skillet, brown meat. Add the onion and celery; cook until onion is transparent. Stir in sauerkraut, noodles, soup and mushrooms; season with salt and pepper. Spoon into a greased 2-quart casserole. Cover and bake at 350° for 1 1/2 hours or until the meat is tender. Stir occasionally. Yield: 6 to 8 servings.