HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, nuts and margarine in 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Cream sugar and cream cheese. Fold in 1/2 of Cool Whip. Put in baked crust. Prepare pudding according to box directions and layer on top of cream cheese mixture. Add remainder of Cool Whip and cool.
Combine last 4 ingredients with 1/2 cup of milk, mix with a mixer. Add to rest of milk and bring to a boil slowly. I use a hand mixer to make pudding creamier.
Cream butter gradually; add sugar. Then add eggs and vanilla. Combine flour, baking powder and salt; add to creamy mixture. Place 1 tablespoonful of mixture per a cookie sheet. Bake at 325° for about 12 to 15 minutes or until lightly brown. Makes about 2 1/2 dozen.
Add boiling water to jello and sugar; stir until dissolved. Add strawberries; stir until thawed. Place in refrigerator until syrupy, then stir in whipped cream. Place 1/2 the pieces of angel food cake in a 9 x 13-inch pan, then pour 1/2 the strawberry mixture over cake. Repeat layers. Let set until firm; cut into squares to serve.
Place chickens in a deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to a boil and cover tightly. Reduce heat; simmer 1 hour. Remove from heat and strain broth. Refrigerate chicken and broth at once. When chicken is cool enough to handle, remove meat, discard skin and bones; cut into bite size pieces. Saute mushrooms in butter. Remove fat from chicken broth and measure broth. Follow package directions for cooking rice, including seasoning packet, using chicken broth as the liquid. Add water if there is not enough broth. Mix sour cream with undiluted mushroom soup, then add chicken, cooked rice and mushrooms. Mix all ingredients together and put in a greased casserole. Bake at 350° for 1 hour.
Stir first 5 ingredients together. Heat margarine and broth together until margarine is melted. Pour half of stuffing mix in bottom of casserole dish. Pour the chicken mixture over mix and spread evenly. Pour broth and butter over top of this. Beat together the milk and eggs and add. Place in refrigerator overnight. Spread mushroom soup on top. Add rest of stuffing mix. Bake at 350° for 50 minutes, uncovered. Serves 8 to 10.
Mix in bowl sugar, flour and soda. In a saucepan put oleo, shortening and cocoa. Add 1 cup water and boil. Pour this mixture over the flour mixture. Add buttermilk, eggs and vanilla. Stir and put in a sheet cake pan. Be sure to grease and flour the pan. Bake at 400° for 20 to 25 minutes. Top with Texas Sheet Cake Topping.
Boil potatoes 5 to 8 minutes. Cool. Grate into 9 x 13-inch greased baking dish.
First Day: Dissolve salt in half gallon boiling water. Pour over cucumbers. If this does not fill jar, finish filling with boiling water. Drain after 24 hours.
Cook each item separately until tender; mix all items together. Salt to taste. Add a little Worcestershire sauce to taste. Simmer until ready to eat.
Brown meat; add onions and pimento and cook at medium temperature for 10 minutes. Salt to taste. Put in 2 1/2-quart casserole and add 3 cups of cooked noodles. Mix cream of chicken and cream of mushroom soup plus 8 ounces sour cream and corn together. Pour on top of meat and noodles into casserole and top with bread crumbs. Bake at 350° for 30 minutes. Serves 8 to 10 people.
Toast walnuts at 300° for 10 to 15 minutes. Cut chicken in 1/2-inch cubes and mix with egg white and 1 tablespoon cornstarch and ginger. Stir-fry in hot oil in wok or skillet for 3 minutes until chicken changes color. Add wine and soy sauce. Cook 2 or 3 minutes, then add cornstarch and water mixture and walnuts. Mix well and stir to heat through. Serve over steamed rice. Serves 4.
Combine sugar and water in saucepan. Bring to a boil, stirring until sugar dissolves. Cool. Combine next 4 ingredients with sugar mixture. Pour into a 5-quart freezer container and freeze until firm. Remove mixture from freezer several hours before serving (mixture should be slushy). Pour into punch bowl and stir in ginger ale. Yields 2 1/2 gallons.
Preheat oven to 375°. Combine melted margarine with salt and pepper in shallow bowl. Place bread crumbs in shallow dish. Unfold chicken and dip one piece at a time into margarine, then bread crumbs, pressing to coat all sides. Arrange chicken in single layer on baking sheet. Bake at 375° for 25 to 30 minutes, or until brown and fork can be inserted in chicken with ease. When done, chicken will not be pink when sliced through thickest part.
Coarsely cut cabbage with knife or chop with dough cutter. Add remaining ingredients.
Crumble and fry hamburger; drain. Cook and drain 1 box macaroni. Combine in frypan with corn, tomato sauce and seasonings. Cook on low for 10 minutes. Add cheese and continue cooking until cheese melts.
Peel and cut in half potatoes; boil for 25 minutes. Let them cool after cooking. Chop up onions and microwave for 10 to 12 minutes (keep covered while in microwave). Cut up potatoes in chunks and let cool. Mix soup, mayonnaise, onions, sliced mushrooms and Cheez Whiz first. Then add cooled chunks of potatoes and mix all together. In a 10-inch Corning Ware bowl, spray with Pam or butter spray. Put everything into bowl and sprinkle over top with 100% Parmesan cheese. Preheat oven to 350°. Cook for 55 minutes.
Cook raisins about 5 minutes; drain. Add flour to sugar, then to raisins. Put in butter. Stir in egg yolks one at a time. Add pecans and cook until thick. Put into an unbaked double crust pie shell. Bake until brown.
Cook noodles; drain. Rinse in hot water. Combine noodles with drained tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half mixture into buttered 2-quart casserole. Top with half zucchini. Repeat layers. Top with cheese. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle with chopped tomato.
Quarter apples with peel; put in salt water and let stand awhile before using. Mix together brown sugar and cream cheese and use as dip for apples.
Mix the first 6 ingredients together in a large bowl. Make a well in the center. Beat together the wet ingredients; add to flour mixture, stirring just until moistened. (Batter will be thick.) Mixture may be stored in the refrigerator up to 3 weeks. Bake in muffin tins for 20 to 25 minutes at 375°. Yields 40 muffins.
In a large bowl mix milk, soup and rice; add broccoli and mix. Add cheese. Saute onion in butter until tender (do not brown). Add onions and butter to mixture. Put in a large casserole. Crush crackers and sprinkle on top. Bake at 350° for 45 minutes, uncovered.
Place cucumbers and onions in covered container. Combine sour cream, vinegar, salt and pepper; pour over slices. Marinate until ready to serve. Will keep several days in refrigerator. Yields 6 servings.
Lightly brown pie crust. Mix all ingredients together and bake for 30 minutes at 350°. Makes 2 pies.
Place apples in greased cake pan. Blend sugar and cinnamon mix in lemon juice and water; pour over apples.
Rinse beans; set aside. In large pot or Dutch oven, saute onion and garlic. Add clean beans, ham, smoked sausage, salt, pepper, cayenne, marjoram and enough water to cover. Cover and cook until beans are done. May need to add water from time to time. To serve, place cooked white rice on plate and add cooked beans; garnish with chopped green onions.
Measure off a length of aluminum foil long enough to encircle 4-cup souffle dish. Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.
Melt butter and marshmallows in double boiler. Add vanilla and coloring. Stir in corn flakes. Mix until well coated. Keep warm while dropping by teaspoonfuls on wax paper. Top each with red hots. These are great to make with children.
In saucepan, mix peaches, sugar, butter and lemon juice. Bring to boil. In large bowl, mix all other ingredients, except nuts. Drop this mixture by spoonfuls into hot peach mixture. Sprinkle with nuts. Cover and cook over low heat for 15 minutes. Serve hot with light cream or ice cream.
Mix well; store in an airtight container. Mix 1/3 cup mix and 1 cup hot water.
Mix together the Cool Whip and pudding until green in color. Add marshmallows and drained pineapple. Refrigerate until ready to serve. Makes 8 (4-ounce) servings.
Trim crusts off bread and cut in 4 strips for 24 crisps or cut in half for 48 crisps. Using 2 forks, roll bread in Eagle Brand, coating all sides. Then roll in coconut. Place on well-greased baking sheet. Bake at 375° for 8 to 10 minutes. Remove at once from baking sheet. Makes 24 to 48 crisps.
About 1 hour ahead, set out eggs. Start heating oven to 350°. Sift flour with baking powder and salt. With electric mixer at high speed, beat eggs until very thick and light, about 5 minutes. Add sugar gradually, beating constantly. Beat in lemon juice. Fold in flour mixture, small amount at a time. Add hot milk. Stir quickly until blended. Immediately turn batter into ungreased pan. Bake 35 minutes or until done. Use 9 x 9 x 2-inch pan or tube pan.
In a small mixing bowl beat the cream cheese until smooth. Beat in marshmallow creme and fold in yogurt and food coloring. Cover and refrigerate until until serving time.
Shape ground beef into 4 patties, each about 3/4 inch thick. Mix remaining ingredients. Spoon onto patties. Turn patties; let stand 10 minutes. Grill patties about 4 inches from medium coals, turning once, until desired doneness, 5 to 7 minutes on each side for medium. Serve on toasted sesame seed buns.
Cream together in large bowl, the margarine, sugars, eggs and and vanilla. Sift together flour, baking soda, baking powder and salt; add to creamed mixture. Stir in, by hand, the oatmeal and corn flakes.
In 3-quart saucepan, melt butter. Remove from heat. Blend in sugar and egg. Add remaining ingredients and mix until well blended.
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times. Roll dough to 1/4-inch thickness. Cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 13 to 15 minutes. Brush with melted butter.
Melt oleo and cocoa; turn out fire and add sugar. Mix eggs, flour, salt and vanilla. Add this to cocoa mixture. Add nuts. Pour into greased and floured (2) 10-inch square cake pans or (1) large grill pan. Bake 30 to 35 minutes at 350°. Cut while warm.
Heat pan. Add oil and garlic. Remove garlic when brown. Add beef; fry a few minutes. Season with salt and pepper. Add soup stock and continue to cook a few seconds. Add mixture of cornstarch, soy sauce and water. Cook until sauce thickens, stirring slowly. Add green pepper and fresh chopped ginger. Heat thoroughly and serve hot with rice. Serves 4 to 6.
Mix all ingredients together in a large mixing bowl (medium speed) for 10 to 12 minutes. Grease and flour 10-inch tube pan. Pour in batter. Bake 45 to 50 minutes at 350° or until a toothpick comes out clean. When cake is baking, make sauce.
Preheat oven to 325 degrees. Spray the sides of a 9-inch springform pan with vegetable cooking spray.
Cook spinach; drain well. Add all ingredients; mix well. Put in greased casserole; cover with remaining stuffing mix (3/4 cup). Bake, uncovered, at 350° for 30 minutes.
Peel and cut eggplant. Peel and cut tomatoes into 6 slices; cut green pepper into 4 rings each. Combine herbs; set aside. Place 6 eggplant slices in greased 12 x 8 x 2-inch baking dish. Drizzle with 1/4 teaspoon olive oil. Lightly salt and pepper and 1/4 teaspoon herb mix. Layer 6 onion rings, 6 tomato slices and 6 green peppers on top. Repeat oil and seasonings. Sprinkle each stack of vegetables with 1/4 teaspoon minced garlic. Repeat seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish. Cover and bake at 350° for 40 minutes. Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere. Bake 5 minutes more. Makes 12 servings.
Mix everything in bowl the night before serving to insure proper blend of flavor. Serve with crackers.
Wash and cut off tops of figs. Cook for at least 2 1/2 hours. Give 4 quarts.
Heat oven to 375°. Melt and cool shortening; add sugar, eggs and molasses. Mix well. Sift together dry ingredients and add slowly. Chill dough. Form into small balls. Roll in sugar and bake on a greased cookie pan for 6 to 8 minutes.
Use same amount of jelly and mustard. Mix jelly and mustard in crock-pot. Add wieners that have been cut in 1/2-inch pieces. Marinate for 2 hours. Serve hot.
Mix and sift flour, baking powder and salt. Add milk and well beaten egg. Pare and core apples. Slice about 1/4-inch thick. Dip each piece in batter and fry until golden brown. Drain on a paper towel. Sprinkle with powdered sugar and serve hot.
Add all ingredients together and mix well. Pour into a 9-inch unbaked pie shell. Bake 50 to 55 minutes at 375°.
Brown stew beef in the oil in a Dutch oven. Add onions, tomatoes, beef broth, celery and spices. Cook until meat is tender. Add carrots and potatoes; cook until they are tender. Before serving, add enough cornstarch to thicken. Serves 8.
Boil chicken until done; remove skin and bones and cut up. Saute celery and onions until tender. Mix with stuffing and 1/2 can chicken broth. Mix the 2 cans of soup together and add rest of broth. Grease casserole dish and layer stuffing mix, chicken and soup. Reserve some stuffing for top of layers. Bake at 350° for 45 minutes, uncovered.
Preheat oven to 400°. Mix peaches lightly with 2 tablespoons of sugar, then cornstarch and then the lemon juice. Roll out the pie dough and press into a 9-inch pie plate, crimping the edges. Arrange peaches around the sides, leaving the center for the blueberries. Toss the blueberries with the remaining 1 tablespoon sugar. Pour into the center of the filled pie. Bake for 50 to 60 minutes or until the pastry is golden and the fruit is soft and bubbly. Serves 6 to 8.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Set aside.
Mix ingredients together; drop into a greased muffin pan. Bake at 425° for 10 to 12 minutes.
Chop cucumber and onion and mix with other ingredients. Pour over cooked noodles and refrigerate.
Cream together the eggs, sugar and butter. Add the remaining ingredients. Mix well. Put in a buttered baking dish. Bake at 370° for 45 minutes.
Cream crisco and sugar; add egg yolks and beat well. Combine flour, soda and pinch of salt. Add to creamed mixture. Alternating flour and buttermilk. Add vanilla, coconut and nuts. Blend in stiffly beaten egg whites. Pour into 9 x 13 in pan. Bake at 350 degrees about 30 minutes. Frost with cream cheese icing.
In a small bowl, beat cream cheese, milk, dill weed, salt and pepper until smooth. Stir in chicken, celery and onions. Unroll crescent roll dough and separate into 12 rectangles, 4 from each tube. Press perforations together. Spoon 1/3 cup of the chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter and sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes or until golden brown. Yields 6 servings.
Melt the chocolate over simmering water. Cream together the butter and 2 1/4 cups sugar. Add the melted chocolate to this mixture. Sift the flour, salt, baking soda and baking powder together and add alternately with buttermilk. Add well beaten egg yolks and stiffly beaten egg whites to mixture. Add 1 teaspoon of vanilla. Pour the batter into three well-greased and floured 9-inch cake pans. Bake at	350° for 30 to 35 minutes.
Mix together flour, salt and half the pepper. Lightly coat chicken with flour mixture. Cook chicken in margarine until golden, using a tightly covered pan. Turn breasts meat side down; add remaining ingredients and cover. Stirring occasionally, simmer gently until tender (about 30 minutes). Serve over noodles or rice. Yields 4 servings.
Fold yogurt into the Cool Whip; spoon into crust. Freeze firm for 4 hours. Remove from freezer for 30 minutes before serving. Garnish with strawberries or use any kind of yogurt.
Mix sugars, cream, milk and butter in saucepan. Boil to soft stage or 238°, stirring only if needed. Remove from heat. Cool to lukewarm (110°) without stirring. Add vanilla. Beat vigorously until fudge thickens and loses gloss. Add nuts. Spread in buttered 8 x 8 x 2-inch pan. Score; cut when firm.
Fry bacon until crisp. Drain. Saute onion in drippings for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually add water and stir until smooth. Add potatoes, celery and bay leaves. Cover and cook over low heat. Blend in corn, milk, seasonings and bacon. Heat and serve.
Mix both jello packages with 1 cup of boiling water. Add thawed berries. Mix well and add cranberry sauce. Chill and serve.
Drain pineapple. Mix pineapple with grapes. Make sauce of pineapple juice, sour cream and brown sugar.
Cook onion in butter until tender. Add water and contents of rice and seasoning packets. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Combine flour and dry mustard in a small bowl. Gradually add about 1/2 cup broth, stirring until smooth. Stir remaining broth, flour mixture and milk into rice mixture. Heat to simmer stirring occasionally. Stir in cheese. Sprinkle with green onion.
Cream together the first 5 ingredients. Add the flour, salt and baking powder. Stir in the remaining ingredients. Bake in a 9 x 13-inch greased pan at 350° for 35 to 40 minutes.
Beat together 2 minutes in mixer the eggs, cake mix, lemon jello and water. Add oil and beat 1 minute. Pour into 10 x 14-inch oiled pan or 2 shallow pans. Bake 35 to 40 minutes.
Preheat oven to 350°. Grease a 2-quart casserole dish. Save liquid from asparagus, melt butter and blend in flour and salt. Add liquid and cook until thickened, stirring frequently. Remove from heat. Add cheese; stir until cheese is melted. Alternate layers of hard-boiled eggs, asparagus and cheese sauce. Cover with bread crumbs in greased casserole. Sprinkle paprika over crumbs. Bake at 350° for 30 minutes. Serves 4 to 8.
Cream the oleo with 1/3 cup brown sugar; stir in pecans. Press evenly in a layer in pie shell. Bake at 400° for 10 minutes. Remove and cool 10 minutes on wire rack. Lower oven temperature to 350°.
Boil chicken in water until done. Remove chicken from broth and debone. Add chicken back to broth and add rice and soup. Add seasonings. Cover and cook until rice is done, using medium heat, and then turn gradually to low heat on top of range.
Heat oven to 400°. Mix all ingredients in large bowl and into a hot greased 9 x 14-inch pan. Bake 30 to 35 minutes or until golden brown (more golden than brown).
Soften gelatin in water. Beat egg yolks and combine with honey, salt, lemon rind and juice in top of double boiler. Cook over hot water, stirring until mixture starts to thicken. Remove from heat. Add gelatin and stir to dissolve. Cool, stirring occasionally. When cooled completely, fold in stiffly beaten egg whites and pour in pie shell. Bake in a 9-inch pie shell. Chill 2 to 3 hours.
Cream shortening and sugar. Add eggs; beat well. Sift flour with baking powder, salt and spices. Mix alternately with milk. Fill greased muffin tins 2/3 full.	Bake at 350° for 20 to 30 minutes. Remove and roll in 6 tablespoons melted butter, then in 1 cup confectioners sugar.
Combine all ingredients, reserving a small amount of stuffing for topping. Bake in 350° oven for 30 minutes.
Cream together in a large bowl the butter and sugar. Add egg and beat until light and fluffy.
Cook broccoli in boiling water according to package directions. Drain broccoli and spread into a 13 x 9 x 2-inch baking dish. Mix chicken soup, mayonnaise, mushrooms, curry powder and 1/2 cup grated cheese in a medium bowl. Spread chicken mixture over broccoli. Sprinkle 1/4 cup Parmesan cheese over top.
Shake beef in bag with flour. Brown in electric or regular 10-inch fry pan. Combine next 7 ingredients and add to browned meat. Add onions and bay leaf. Cook. Simmer, covered, for 2 hours until tender and liquid is of gravy consistency. Serve over hot rice, seasoned with butter and parsley over buttered noodles or mashed potatoes. Discard bay leaf.
Mix all ingredients into bowl. Make 3 depressions. Into one, pour vinegar, into another vanilla and into the other, pour the oil. Pour cold water over all and mix. Do not beat. Bake at 350° for 30 minutes in a 9 x 9-inch ungreased pan.
Place half of apple in center of square. Put on top of apple 1 teaspoon oleo, 1/2 teaspoon sugar and 1/4 teaspoon cinnamon. Bring up points of square to top of apple and moisten as needed to seal. Place on lightly greased sheet. Bake at 375° for 35 minutes.
Cream butter, sugar, egg and vanilla. Sift together flour, soda, salt and cinnamon; add to butter mixture. Mix until smooth. Stir in oats and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 48 cookies.
Mix all in top of double boiler except vanilla. Beat one minute to blend. Cook over boiling water for 7 minutes. Add vanilla; don't overcook. Beat 2 more minutes.
Mix gelatin and boiling water in blender at low speed until gelatin is dissolved, about 30 seconds. Add ice. Stir until partially melted. Add strawberries. Blend well. Blend in whipped topping. Pour into dessert glasses. Chill about 2 hours. Garnish. Makes 6 servings. Contains less than 45 calories.
Mix the first 4 ingredients together, then stir in the mayonnaise. Pour into a 9 x 13-inch dish. Brown the Ritz crumbs in the margarine, then spread the crumbs over the vegetable mixture. Bake in a 350° oven for about 20 minutes, or until heated through and bubbling. Serves about 8 to 10.
Mix all ingredients. Add enough buttermilk until mixture has a coarse consistency. In a large pot heat vegetable oil to 325 degrees. (Try to maintain a constant temperature.) Spoon mixture into hot oil. Cook until golden brown.
Cook noodles as directed (drain). Pour Italian dressing over noodles and serve chilled.
Trim crust off bread when bread is dried. Place bread in cookie sheet, covering whole bottom. Sprinkle grated cheese (1/2 pound) on top of bread, then all ham on top of cheese. Then sprinkle remaining cheese on top of ham. Beat eggs together, then add rest of ingredients to egg mixture. Mix well and pour over cheese and ham. Cover pan with foil; refrigerate overnight or 6 hours minimum. Bake at 325° for 50 or 60 minutes, uncovered. Cool 10 to 15 minutes before slicing.
Score meat, combine marinade and pour over meat. Cover and let stand at room temperature for 2 to 3 hours. Turn several times.
Blend sugar, salt and evaporated milk. Cook to 232° (soft ball stage). Remove from heat. Add vanilla, butter and pecan halves. Beat just until candy begins to thicken. Drop by tablespoonfuls onto wax paper (work fast for candy hardens quickly). Yields 1 1/2 dozen.
Cream together sugar, butter and flour. Add eggs, corn and milk. Add baking powder just before baking. Bake in a 325°oven for 1 1/4 to 1 1/2 hours. Will serve 8. (I bake in a lasagna pan.)
In a saucepan, combine the first six ingredients. Cover and simmer for 1 hour. Heat cream in the top of double boiler over simmering water; add to the tomato mixture just before serving. Yields 8 servings.
Brown onions, rice and beef in oleo in large skillet. Place in a large baking dish and add other remaining ingredients. Cover with foil and bake in 325° oven for 30 minutes or until rice is done.
In a medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in remaining ingredients one at a time, mixing well after each addition. Mound mixture into crust. Freeze until firm, about 2 to 3 hours. Let stand at room temperature for 15 to 20 minutes before serving.
Remove wrappers from green bean boxes; place boxes in a flat baking dish and pierce with a fork. Microwave at High for 12 to 15 minutes, rearranging boxes once. Drain beans and place in a 1 1/2-quart casserole. Add remaining ingredients; mix well. Cover and microwave at High for 2 minutes or until thoroughly heated. Yield: 8 servings (about 35 calories per serving).
Saute beef and onions (until cooked) in pan. Pour in casserole dish. Top with can of English peas. Put potatoes on top of peas. Cook 20 minutes in 350° oven. About 5 minutes before you take out, sprinkle with cheese.