HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a well-greased casserole dish, mix milk and bread crumbs together. Soak 5 minutes. Stir in margarine, both sugars and salt. Beat eggs well and add to mixture. Stir in vanilla and raisins. Set casserole in a pan of water. Bake 1 hour or until done. Test with knife in the center. When done, drizzle on a powdered sugar glaze or serve plain.
Press cookie dough evenly into bottom and up side of greased 9-inch fluted tart pan with removable bottom.* Bake in preheated 350° oven for 18 to 22 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack. Beat cream cheese, sugar and vanilla in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge; arrange fruit as desired. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
Mix bacon and other ingredients except for potatoes in bacon drippings. Cook for a few minutes. Pour over sliced potatoes in baking dish. Bake at 350 degrees for 20 minutes. This is good reheated also.
In a heavy iron skillet, melt butter. Mix all ingredients together, beating eggs and adding last. Pour mixture into the hot pan of butter; stir until heated. Put skillet into a 325° oven to bake. When crusted around the edge and top, turn under and let the crust form again. Do this twice, allowing the last to remain on sides and top. Time required to bake is 40 minutes.
Mix oil with sugar and beat well. Then add all dry ingredients and beat. Add carrots and nuts. Last, add one egg at a time and beat well. Bake 45 minutes in moderate oven for 1 loaf.
Separate, and clean buds, drop in boiling salted water for 5 minutes, remove from water. Chop onions and brown in butter. Add tomato paste to browned onions. Beat eggs, dip cauliflower in beaten eggs and brown in butter slightly. Pour tomato paste and onions over cauliflower. Cover and steam in 350° oven for 20 minutes.
For crust: Mix flour, margarine and 1/4 cup pecan pieces and press into 9 x 13-inch Pyrex dish. Bake at 375° for 10 to 15 minutes until lightly browned.
Cream shortening and sugar together. Add eggs; beat well. Sift dry ingredients together. Mix with chopped filberts. Combine mashed bananas and milk. Add the liquid alternately with the dry ingredients. Pour into greased loaf pan. Bake at 350° for 50 minutes.
Mix well. Store in container with lid. To mix, add 2 heaping tablespoons to 1 cup boiling water.
Brown ground meat, mashed up. Drain off fat. Add seasoning mix and 3/4 cup water. Bring to simmer, cook until most of liquid is absorbed. Place tortillas on ungreased baking sheets. In center of each, place a portion of meat mixture. Sprinkle meat with cheese, onion and salsa. Bake at 500° just until cheese melts, this just takes a minute or so. Remove from oven and fold over, melted cheese will seal turnover. Makes 6 servings.
Combine all ingredients and mix well. Cook in double boiler on medium heat until reaches desired thickness. Excellent on ham. Will keep indefinitely if refrigerated. Also makes a great pretzel dip.
In a saucepan, mix first five ingredients and bring to a boil; let cool. In a bowl, mix flour, baking soda and spices. Combine the cooled raisin mixture with the flour mixture and add the dates and nuts. Spread on a greased 13 x 9-inch cookie sheet and bake in a preheated 350° oven for 25 minutes. Sprinkle with powdered sugar while still warm.
Put cornmeal, drippings, sugar and salt into baking dish. Pour the boiling water over them gradually and beat well. When the mixture is cool, add the beaten egg, milk, soda and 1 teaspoon cold water. Beat the whole mixture well. Bake in a deep dish 20 minutes in oven at 350°.
For crust, combine graham cracker crumbs, margarine and sugar. With the back of a spoon, press into a 9 x 13-inch or an 8 x 12-inch pan. With a mixer, blend cream cheese and sweetened condensed milk. Add lemon juice. Spoon cream cheese mixture over crust. Top with can of pie filling. Chill for several hours before cutting.
Heat water and sugar until sugar is dissolved. Mix all the above ingredients together with sugar and water mixture. Cool and freeze. Thaw 3 hours prior to serving. Put in punch bowl and pour ginger ale over it. Serves 50.
Heat tomato juice with onion, bay leaf and celery; strain and add gelatin, softened in cold water. Stir until gelatin is dissolved. Add beef consomme, lemon juice and seasonings. Cool until partially set. Add crabmeat and sliced olives. Chill until firm in individual molds. Unmold on lettuce; serve with mayonnaise. If desired, make in oblong mold and cut in squares. Makes 6 servings.
Combine eggs, milk, melted butter, 10x sugar and salt. Beat thoroughly. Add grated lemon rind. Cut slices of bread to fit waffle iron. Coat bread well in butter and toast slices on hot waffle iron. Serve immediately with warm maple syrup, honey or cinnamon sugar mixture.
Sift together flour, soda, salt, cinnamon, nutmeg and sugar. Add vegetable oil, eggs, water, pumpkin and nuts. Mix only until blended. Bake in 3 well-greased pans at 350° for 1 hour. Cool at least 5 minutes in pans.
Chop onion and cook in oleo until onions look clear. Mash squash with fork. Combine onion and cream of chicken soup. Beat eggs and add bread crumbs. Salt and pepper to taste. Cook like you would chicken and dressing.
Cream 3 Tbsp. sugar with 1-1/2 sticks of margarine. Stir in 2 c. of coarsely crushed pretzels. Press this mixture into a 13x9 pan. Bake for 10 minutes at 350°. Let cool.
Cream oil, sugar and eggs for 5 minutes or beat until thick. Sift flour, cinnamon and nutmeg; add to mixture. Also, add apples and pecans. Bake at 325° for 1 hour.
Sift through and rinse lentils, picking out any stones or shriveled lentils. Place in oven with water and seasoning. Bring to a boil; reduce heat and simmer, covered, for 35 minutes.
Cut pimiento, green pepper and mushrooms fine. Use as much as suits your taste. Put a layer of corn flakes in a buttered casserole. Then, add a layer of tuna, green pepper, pimiento, mushrooms, corn flakes, crumbled potato chips, white sauce and mushroom soup. Repeat until all the ingredients have been used. Put a layer of crumbled potato chips over the top. Bake at 350° for 35 to 40 minutes. Do not add any salt. (I use Empress brand tuna; it is packed in water, which I pour off.)
Drain pineapple; reserve juice and add enough water to make 2 cups. Place juice in saucepan and bring to a boil. Add jello stirring until dissolved. Remove from heat and add sherbet; stir until sherbet is melted. Chill until consistency of unbeaten egg whites. Add pineapple and 1/2 of the oranges. Spoon into 6 oiled cups or a mold. Cover and chill until firm.
Combine butter and garlic. Set aside. Combine breadcrumbs, Parmesan cheese, parsley, salt and pepper. Stir to blend. Dip each chicken breast in butter mixture and coat each breast with breadcrumb mixture. Roll tightly, starting with narrow end. Secure with wooden toothpick.
Beat eggs slightly with beater, then beat in remaining ingredients. Pour into pastry lined pie pan. Bake in a 400° oven for 25 to 30 minutes until a knife inserted 1-inch from side of filling comes out clean. The center may look a bit soft but will set later.
Mix and melt in saucepan. Slightly thaw 2 loaves of frozen bread dough. Cut into 16 pieces per loaf. Cut 32 cubes of Velveeta. Wrap dough around cheese and dip into butter sauce. Put balls into buttered Bundt pan and let rise 1 1/2 hours. Bake at 350° for 35 to 40 minutes. Serves 10.
Dissolve soda in buttermilk. Cream butter and sugar. Add eggs, one at a time, mixing well. Add salt, then flour and milk. Mix gently. Add dates, nuts, candy and coconut to batter. Bake 2 1/2 hours at 250° in a large tube pan.
Preheat oven to 350°. Toss bread cubes with olive oil, thyme, salt and pepper. Place in single layer on a baking sheet; toast for 20 to 25 minutes, or until golden. Remove and cool; reserve. Place tomatoes in a large serving bowl. Peel, halve lengthwise and seed cucumbers. Cut in 1-inch lengths. Add to tomatoes, along with shallots, parsley, extra virgin olive oil, vinegar, salt and pepper. Just before serving, add toasted bread cubes; toss thoroughly. Divide arugula between serving plates; top with salad.
Boil sugar, cocoa, margarine and milk for 4 minutes on medium heat. Remove from heat and add remaining ingredients. Drop from teaspoon onto waxed paper. Makes 3 dozen.
Melt margarine, sugar and cinnamon in small pan. Place over low heat, stirring constantly until bubbles form around edges of pan. Remove from heat. Add corn flake crumbs, mix well. Press mixture evenly in 9-inch pie pan to form crust. Chill.
Pop the popcorn; salt to taste. Combine sugar, syrup and Jell-O in saucepan; bring to a rolling boil. Remove from heat. Pour over popcorn. Form into balls.
Sift together the dry ingredients. Add raisins, chopped walnuts, melted butter or margarine and applesauce. Beat until well blended. Pour into greased and floured 9 x 9 x 2-inch or 11 3/4 x 7 1/2 x 2-inch pan. Bake in moderate oven at 350° for 45 to 50 minutes. Cool. Spread with butter icing. Sprinkle with shredded orange rind. Decorate with walnut halves.
Crush cookies. Press 1/2 cookies into 9 x 13 dish. Beat eggs and sugar till stiff and fluffy (10 to 15 minutes). Add lemon juice and strawberries. Gently stir in Cool Whip. Spread over crust. Sprinkle with remaining cookie crumbs. Freeze.
In a large pot, simmer chicken, celery, carrot, onion, peppercorns and seasoned salt in water until chicken falls apart. Remove chicken from pot. Let cool, then skin, bone and tear into pieces. Set aside. Remove vegetables from broth, pressing as much of the liquid from vegetables as possible. Bring broth to a boil. Cook noodles in boiling broth 6 minutes. Add bouillon cubes, stirring to mix well. Stir in undiluted cream of chicken soup. Stir gently to dissolve lumps, but try not to break noodles too much. Stir in chicken pieces. Add parsley flakes, red pepper flakes (if desired), minced onion, pepper and additional salt if desired. Heat through. Serve to hungry crowd with lots of hot buttered cornbread.
Mix sugar, cornstarch and egg yolks. Add just enough milk to mix good, then add rest of ingredients. Add coconut when taken off the stove. Put meringue on top. Sprinkle some coconut on top of meringue.
Mix sugar and oil well. Beat in eggs. Add pumpkin, dry ingredients and water alternately. Stir in nuts last. Bake 1 hour in prepared loaf pans at 375°. Makes 3 loaves.
Grease casserole. Mix first 8 ingredients. Place in casserole. Mix 2 tablespoons mayonnaise with milk. Pour on top. Sprinkle with paprika lightly. Bake at 350° for 30 minutes.
Crust: Boil margarine and water. Turn off heat. Add flour. Beat until it forms a ball. Add eggs one at a time. Beat well. Grease a 9 x 13-inch pan and spread mixture. Bake at 400° for 30 minutes. This will raise in spots and look funny. Cool; it will fall.
Saute onions, mushrooms and garlic in butter or margarine. Combine with cooked rice.
Cut lettuce and tomatoes to desired size (bite size is best). Heat chili beans. Once you have done this, you can begin serving Haystacks.
Set aside 1/3 of flour; combine remaining flour with salt. Add Crisco 1/3 at a time. Pour water over mixture and press together making a ball; set 10 minutes. Roll to make two 9-inch pie crusts.
Cut cauliflower and broccoli into bite-size pieces. Combine mayonnaise, vegetable oil, vinegar, salt, sugar and pepper and mix with a wire whisk.	Pour over broccoli and cauliflower and let stand overnight in the refrigerator.
Pour fruit juice over ice ring in punch bowl. Add ginger ale just before serving. Garnish with orange slices, strawberries and mint leaves. Serves 25.
Mix 1 cup butter, sugars and egg yolks. Add flour and oats. Spread in 13 x 9-inch greased and floured pan. Bake at 350° for 20 minutes. Cool 10 minutes. Melt Hershey bars with 2 tablespoons butter. Spread over cooled cookie layer. Sprinkle with nuts and cut into bars.
Cook hamburger and onion. Drain. Add tomato paste, water, chili powder, salt and pepper. Simmer 30 minutes.
Combine sugar and water in saucepan. Bring to a boil and boil rapidly for 5 minutes. Cool to room temperature. Puree strawberries in blender or food processor, leaving small chunks of berries. Add pureed strawberries and lemon and orange juices to the sugar-water and mix thoroughly. Pour into freezer trays or containers to freeze firm. Do not pour into dessert glasses to freeze as glass might break. Makes about 3 cups of 6 servings.
Grease and flour a 9 x 13-inch pan. Line with the coconut. Sprinkle the pecans over the coconut. Mix cake mix as directed. Spread over the pecans and coconut. Mix the cream cheese with the oleo and powdered sugar. Mix well. Spoon mixture on top of cake mix. Bake at 350° for approximately 55 minutes. Cool and cut in squares.
Mix together the flour, baking powder, sugar and milk. Melt butter in pan. Pour flour mixture in pan. Pour on peaches; sprinkle with nutmeg. Bake at 375° for about 45 minutes.
Prepare in chafing dish. Wash, trim and slice mushrooms. Saute in butter over moderate heat in a covered pan for 10 minutes. Remove from heat. Season with salt, pepper, oregano, nutmeg and lemon juice. Toast French bread. Reheat mushrooms in chafing dish. Add sour cream, stirring while it heats. Do not boil; cream will separate. Serve on bread. Makes 8 servings.
Cook stuffing mix per package directions. Set aside to cool. Mix meat with crumbs and spices. Put half the meat on bottom of loaf pan. Make an indentation in the middle. Put stuffing mix in. Place other half of meat on top, sealing the sides with water. Bake at 375° for 1 1/4 hours. Let sit before slicing. Also good cold. Serves 6.
Preheat oven to 350 degrees. Grease and flour the bottom and 1/2 inch up the sides of two 8 x 4 x 2 inch loaf pans. In a large bowl stir together flour, sugar, cinnamon, salt, baking powder and soda. Combine eggs, oil, vanilla, chopped green tomatoes. Add egg mixture all at once to dry mixture. Stir until moistened. Batter will be lumpy. Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.
Cook eggplant until tender. Mix all together and bake in greased casserole for 30 minutes at 350°. Add grated sharp cheese and put back into oven until melted.
Mix cake according to directions and bake. When cake is done, immediately poke holes in the cake and pour Eagle Brand milk over the top, making sure entire cake is covered. Pour chocolate syrup over Eagle Brand milk layer. Let cake cool for 10 minutes then place in refrigerator. When cake has cooled completely, spread Cool Whip over the top and sprinkle with crushed Butterfingers.
Combine all ingredients and place in casserole. Bake at 350° for 1 hour.
Beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and food coloring. Stir in strawberries. Fold in 1 cup whipped topping; fill cake hole with mixture. Chill 3 hours. Frost with remaining topping. Put whole strawberries on top. Store in refrigerator.
Mix together in bowl; season to taste. Sprinkle 1 tablespoon flour in bottom of pie shell. Add mixture. Bake 30 to 40 minutes or until top crust is brown. Use ready-made pie shell (top and bottom).
Preheat griddle to 350°. Mix eggs, milk, vanilla, salt, cinnamon and nutmeg together. Dip bread in mixture. Cook on griddle. Cook until both sides are light brown. After you remove the bread, sprinkle both sides with sifted powdered sugar. No syrup needed.
Cream shortening. Add brown and white sugar, creaming well. Sift flour and baking powder together. Stir soda in cup of sour milk. Add flour and milk alternately to creamed butter and sugar. Add unbeaten eggs. Beat well. Add nuts, coconut, vanilla, raisins and grape juice. Bake in 4 small layers or 3 large ones.
Preheat oven to 350°. The amounts on this are close. You can adjust according to your taste. Coat your roast in the flour, salt, pepper and garlic powder and then lightly brown both sides in oil.
Mix all together, adding small amount of salt and 2 teaspoons cayenne pepper. Top with fresh parsley. Use with loaf of pumpernickel bread. Tear out center and fill with dip. Use bread pieces to dip.
Brown ground beef in skillet, stirring until crumbly; drain. Add green pepper and onion. Cook until tender, stirring frequently. Add 1/2 the chili powder and Cheez Whiz. Cook until Cheez Whiz melts, stirring constantly. Stir in tomato. Combine remaining Cheez Whiz, eggs, flour, salt and milk in mixer bowl; beat until smooth. Pour into greased 9-inch pie plate. Sprinkle with cornmeal. Spoon ground beef mixture over batter to within 1-inch of edge. Bake at 400° for 25 to 30 minutes or until golden brown.
Sprinkle defrosted drumettes with garlic salt or powder. Put in large baking dish. In separate saucepan, heat soy sauce, butter and sugar together until well blended. Pour warm mixture over chicken and bake at 400° for 1 hour to 1 hour and 15 minutes, basting every 15 minutes or turning every 15 minutes, until nice and well done.
Dissolve Jell-O in 2 cups hot water. Let set 5 minutes. Add pineapple and blueberries. Refrigerate until firm. Mix sour cream, cream cheese and sugar until creamy. Spread on Jell-O mixture. Sprinkle nuts on top. Ready to serve.
Dissolve strawberry gelatin in boiling water. Put strawberries in hot gelatin and stir until melted. Add crushed pineapple and syrup. Stir well. Pour into rectangular dish. Chill for two hours or overnight. Stir cream cheese and sugar together until fluffy. Add Cool Whip and vanilla. Spread over gelatin then sprinkle chopped nuts over top. Chill. Cut into squares.
Mix apples and sugar together. Add eggs. Beat in cooking oil, vanilla, baking soda and flour. Add chopped nuts. Bake in greased tube pan for 1 1/2 hours at 325°.
Grease a 10-inch spring-form pan. Coat pan with cracker crumbs. Set aside.
Combine sugar and water. Heat until dissolved. Cool and chill. Add other juices. Chill until ready to serve. Gently combine with cold ginger ale. Garnish. Serves 50.
Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup warm water. Set aside until yeast rises at least to top of cup, higher is okay. Setting cup in cereal bowl of warm water will help it rise faster. It rises in 15 minutes or so.
Toast pecans 2 to 3 minutes in oven at 350°. Mix ingredients; add toasted pecans. Refrigerate. Serve as dip with crackers.
Pour butter into a 9-inch square pan; set aside. Mix rest of ingredients, except peaches. Pour this mixture into the buttered pan. Arrange peach slices over batter. Bake at 350° for 30 minutes. Serve with ice cream or whipped cream.
In blender or processor, combine cheese and margarine and process until smooth; add remaining ingredients and process until combined. Serve on Melba toast or crackers, etc. or serve in a bowl with cut up vegetables.
In a large saucepan, combine 2 1/2 cups water with lemon pepper and cumin seed. Boil. Add chicken and cook on low 20 to 30 minutes. Cut chicken into small pieces. Defat broth and return chicken to pan in the stock.
Simmer cabbage, cloves, salt, apples and water until tender (about 30 minutes). Add vinegar, sugar, jam, butter and pepper. Then thicken with the cornstarch mixed with the 2 tablespoons water. Stir until thick.
Cook noodles according to directions, combine all ingredients in casserole dish. Bake at 350° cooking until bubbly and cheese is melted.
Place rice in 12x8 inch baking dish; cover with vegetables & seasonings. Combine soup & mayonnaise, gradually add water; mix until blended. Pour half of mixture over vegetables & rice; place chicken on top & add remaining mixture. Bake at 350 degrees for 1 hour.
Crush Corn Flakes in a sealed ziploc bag with a rolling pin. In a bowl, combine Corn Flakes, Cheese, and Dressing. Dip Chicken in melted Butter, then roll in corn flake mixture to coat. Pour left over Butter into a 13 x 9 x 2 inch baking dish. Bake uncovered at 350 for 50 minutes or until Chicken is completely cooked through. Yields: 8 servings.
Combine all ingredients. Cook over low heat until thickened. Yield: 3 1/4 cups.
Cook brownies as directed on box and cool. Beat margarine, sugar and creme de menthe until smooth. Spread over cooled brownies.
Dress red fish, rub inside and out with salt, pepper and oil. Place on rack in roaster and add water. (Do not let fish touch water.) Cover and cook at 400° for about 40 minutes. Save drippings. To make sauce, melt butter in large saucepan. Add flour, stirring constantly until golden brown. Add finely chopped onion, celery, parsley and red pepper. Cook about 5 minutes. Add drippings from roaster, water from mushrooms and enough plain water to make a thick, smooth sauce. Saute mushrooms in butter in separate pan. Place fish in a large flat baking dish, about 3 or 4 inches deep. Cover with sauce. Add sauteed mushrooms, oysters and shrimp. Sprinkle grated cheese over and then sprinkle bread crumbs on top. Bake at 400° until well browned and bubbly, about 15 minutes. Serves 8.
Buckets of olives are sold in outdoor markets throughout France. There really is no recipe for our favorite ... we love this.
Layer 2 cups potatoes, the chicken, mushrooms, water chestnuts, pimientos and onion in ungreased 11 x 7 x 1 1/2-inch rectangular baking dish. Mix eggs, milk, mayonnaise, pepper and soup; pour over chicken mixture. Arrange cheese slices on top. Cover and refrigerate at least 4 hours. Heat oven to 300°. Mix 1 cup potatoes and the margarine. Sprinkle over cheese. Bake, uncovered, about 1 hour or until potatoes are brown and chicken mixture is brown. Makes 8 servings.
Mix oil and sugar. Add mashed bananas and eggs. Beat well. Add dry ingredients. Stir in nuts. Bake at 350° for 35 or 40 minutes or until golden brown.
Cream the cream cheese and butter. Add dry ingredients and mix well. Form into 1-inch balls and place on greased cookie sheet. Chill at least 2 hours. Bake at 400° for 10 minutes.
Cook tomatoes until soupy, approximately 3 hours. Add the rest of the ingredients, except tomato paste and cook 1 hour. Add tomato paste and stir. Put in jars and cook 20 minutes.
Cream butter and sugar; then add eggs and flour (alternately), beating well between each addition (1 egg and part flour). Add vanilla and beat well.
Mix the mayonnaise, sour cream and salad dressing. Layer the remaining ingredients in order listed. Pour dressing on top of layers. Seal and refrigerate overnight.
Mix all ingredients together. Freeze in containers. Two hours before serving, take out of freezer. Place in punch bowl. Just before serving, add ginger ale. Serve slushy. Makes enough for 50 punch cups.
Simmer chicken until done. Debone. Place chicken, soups, onion and chilies in a large pan. Bring to a slow boil. Place chips in 9 x 10-inch pan. Pour mixture over chips and sprinkle with cheese. Heat in oven until cheese melts.
Cook squash with onion until tender. Drain and mash. Add cheese, cut in small pieces. Add crackers, mashed fine. Add milk and cream of mushroom soup. Add a little celery. Add small piece of onion cut fine. Mix all together. Pour in baking dish. Add small pats of butter. Bake at 350° until brown, about 30 to 45 minutes. Sprinkle with crackers before cooking on top. Then add butter.
Preheat oven to 325°. Grease a 10-inch casserole. Mix all ingredients together well. Pour into the baking dish. Cover with foil and bake for 45 minutes. Raise oven to 350°; remove cover and bake an additional 15 minutes. Slice and eat hot as a vegetable; serve with a meat.
Boil potatoes with jackets. Cool, peel and slice. Fry bacon until crisp. Remove from skillet and drain on paper. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Carefully add potatoes and crumbled bacon. Remove from heat. Cover and place in a warm oven until ready to serve. Best when made at least an hour before serving.
Soften margarine; stir in dry onion soup. Spread on firm white bread. Cut off crusts; cut into triangles or squares. Arrange on a cookie sheet. Bake in a 350° oven for approximately 12 minutes or until golden brown.