HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll each biscuit into oval shape. Place biscuits, one at a time, in 13 x 9-inch pan coated with Pam. Place a small piece of apple on biscuit, flip top over and pinch edges down. Sprinkle with cinnamon. Melt sugar, butter and water. Pour entire mixture over biscuits. Bake in 350° oven until biscuits are done (approximately 15 minutes).
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and smooth. Line muffin tins with cupcake papers. Place one vanilla wafer in the bottom of each cup. Fill 2/3 cup full; bake for 15 minutes at 350°. When cool, top with filling of choice (any pie filling; strawberry, cherry, etc.). Serves 18 to 20.
Drain oranges and fruit cocktail. Mix together in a bowl. Add Cool Whip and coconut; chill and serve.
Brown hamburger and onion, then mix with beans and seasoning. Layer in a 9 x 13-inch pan the sauce, shells, meat, lettuce, tomatoes and cheese. Repeat layer and top with sauce and Mozzarella. Bake at 350° for 30 minutes.
In a 3-quart baking dish, mix soup, milk and pepper. Stir in vegetables and turkey. Bake at 400° for 15 minutes, or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
Split breasts. Remove bones and skin. Rinse and dry. Place margarine in skillet and brown breasts, salting lightly. Lift breasts into greased roasting pan, not touching. Mix juice and soy sauce; pour half over them. Bake, uncovered, at 350° for 45 minutes to an hour. Baste about every 15 minutes. Serves 4.
Sear roast in Dutch oven in a small amount of oil. Sprinkle dry onion soup over roast and add vinegar mixed with 2 cups of water. Cook, covered, on top of stove at medium-low temperature until meat sticks tender. To thicken gravy, use flour and water mixture; also add Kitchen Bouquet for color. Carrots and potatoes can be added to last hour of cooking.
Cook and drain vegetables. Mix melted margarine with crackers. Mix celery, mayonnaise and cheese and stir into vegetables. Pour into large baking dish. Cover with cracker mixture. Bake 20 minutes at 350°.
Mix all of the ingredients and spread on platter. Next spread hot sauce over layer, then shredded Colby-Jack cheese, chopped tomatoes and chopped green olives. Dip with tortilla chips.
Line bottom and sides of bowl with closely-placed bread slices. Combine berries and preserves; bring to boil. Reduce heat and simmer 5 minutes. Spoon 1/2 berry mix on bread. Cover with half the remaining bread triangles and then rest of berry mixture. Layer on remaining bread.
Wash and cut broccoli into small pieces. Place in medium saucepan; add next seven ingredients. Cover and bring to a boil; simmer until tender. Remove some flowerets and set aside for garnish. Puree or blend remaining broccoli. Return to heat and stir in Milnot. Heat to serving temperature. This recipe can also be used with asparagus, mushrooms or zucchini.
Brown hamburger and drain grease. Mix hamburger, tomato sauce, onion, green pepper, garlic and mushrooms. Simmer, covered, for 10 minutes. Cook noodles.
Mix all ingredients together. Pour into a well-greased tube pan and bake at 350° for 40 to 45 minutes.
Cook spinach for 4 minutes; drain. Melt butter in saucepan. Add spinach, salt and pepper. Saute over low heat for 2 minutes, stirring constantly. Beat egg yolks with cheese; add to the spinach. Gradually add broth, stirring constantly; bring to a boil. (The eggs will curdle; don't worry.) Serve with croutons.
Cook potatoes. Peel and cube into small to medium size pieces. Stir in onions. Mix sour cream, cottage cheese and mayonnaise together. Pour over potato mixture. Bake at 325° for 25 to 30 minutes.
Mix together first 4 ingredients. Spread in 8 x 11-inch or 2-quart baking dish. Sprinkle crushed crackers over top. Spoon melted margarine over all. Bake in 350° oven for 30 minutes. Serves 6 to 8.
In small saucepan, combine all ingredients, except chicken. Heat until bouillon dissolves. Cool. Pour over chicken. Refrigerate 6 hours or overnight, turning occasionally. Remove chicken from marinade and grill, broil or microwave as desired, basting frequently with marinade. Serves 6.
Mix ingredients together. Adding pecans last, pour into pastry shell. Bake in hot oven at 400° for 15 minutes and reduce heat to 350° and bake 30 minutes longer or until a knife inserted in center of filling comes out clean.
Grill over charcoal until done, then place in a covered grill or smoker and smoke with hickory chips for 30 to 45 minutes. Brush with the following glaze and place over coals again. Repeat this glazing several times.
Soften cream cheese. Mix with sugar, vanilla and salt. Add milk until desired consistency is reached.
Peel and slice bananas into uniformly sized coins; place in casserole dish. Melt margarine in a small uncovered bowl in microwave on High for 45 to 55 seconds. Stir in lemon juice, brown sugar and Amaretto. Microwave the mixture, uncovered, on High for 40 to 50 seconds or until hot. Stir mixture and pour over bananas, tossing gently. Microwave, uncovered, on High for 1 minute or until hot. Do not overheat or bananas will turn mushy. Divide into individual serving dishes and drizzle with sauce. Serves 4.
Cut off and discard tips of wings. Cut each wing in half at the joint. Sprinkle with salt. Combine honey, mustard, lemon juice and ginger. Mix well. Marinate wings several hours or overnight. Place on baking sheet and bake at 350° for 1 hour or until golden brown. Baste occasionally with marinade. Makes 3 to 4 servings.
Melt butter in 9 x 13-inch pan in 350° oven. Beat eggs slightly. Add salt and scalded milk; mix. Pour into melted butter and bake 15 minutes. Stir; bake approximately another 15 minutes. Serves 6 people.
Mix all ingredients together. Put enough mayonnaise to right consistency to spread. (Taste to see if sweet enough or salted enough.)
In a large pot, cook potatoes, celery and onion in just enough water to cover them. Cook about 10 minutes, until tender.
Cook potatoes, onion, celery, carrots and salt in water. Boil until done. Add butter, flour and pepper. Cook until thick. Add milk and cheese. Cook until cheese is melted. Freezes well.
Preheat oven to 325° (350° at lower altitudes). Combine ground meat, potatoes, onion, carrot and spices in large mixing bowl. Set aside.
Mix together in a large bowl all dry ingredients. Combine remaining ingredients and stir into dry mixture only until moistened. Pour into two 9 x 5-inch loaf pans that have been greased. Bake at 350° for 65 minutes or until bread tests done with wooden pick. Cool in pan 10 minutes, then remove to cooling rack.
Cook chicken breasts; cut up in bite size pieces. Brown sausage; drain. Cook rice according to package directions. Combine first 5 ingredients. Bake at 350° in casserole dish for 1/2 hour. Remove from oven. Top with onions; return to oven until brown, 5 or 10 minutes.
Combine all ingredients. Store, covered, in refrigerator up to 8 weeks. Bake in muffin tin at 400° for 15 to 20 minutes.
Line skillet with foil in 9-inch or 10-inch skillet. Spread with tomato sauce, cheese, oregano and parsley. Spread bread crumbs and meat over. Cover skillet and cook over flame for 15 to 20 minutes.
Brown hamburger; drain. Add all other ingredients with 3 cups water. Simmer for 1 hour.
Dissolve yeast in warm water and let stand 5 minutes. Combine yeast mixture, butter and flour in large bowl, mixing well. Stir in egg and sugar. (Mixture will be a very soft batter.) Cover and refrigerate overnight. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 350° for 25 minutes.
Mix hamburger, garlic juice, cornflakes, onion, eggs, salt and pepper together and make small meatballs. Mix jelly, chili sauce and lemon juice in skillet and simmer 5 minutes. Drop meatballs in sauce and cook 45 minutes on medium heat. You may leave meatballs in or take them out of skillet, but if left in, skim grease off meatballs.
Mix and sift first four ingredients. Make a well in mixture and add in order, oil, eggs and vanilla. Beat until smooth. Add dates, nuts and coconut. Turn into greased shallow baking dish (12 x 7 x 2-inch). Bake at 350° for 20 to 25 minutes. Cut into bars while warm and remove from pan when cooled.
Combine cranberry juice cocktail and vodka in a large punch bowl. Set a block of ice or mold in the center. Add ginger ale and club soda; stir in gently to blend. Garnish with pineapple chunks. Makes about 5 quarts or 40 (4 ounce) servings.
Have cream cheese at room temperature. Drain water chestnuts and pimentos. Mix all ingredients until well blended. This dip is good with chips, crackers or vegetable sticks. Good for parties.
Combine ingredients, one at a time, mixing well with each addition. Pour into greased casserole dish and bake at 350° for 40 to 50 minutes.
Wash lettuce; tear into bite-size pieces. Combine with walnuts, cheese and dressing to taste. Toss to blend. Sprinkle with pepper. Serve immediately.
Brown meat and onion; drain. Add all other ingredients. Simmer 20 minutes.
Cook macaroni according to package directions; drain and rinse. Combine soup, milk, onion, salt and pepper. Add macaroni and mix well. Add enough extra milk to come to top of mixture in casserole dish. Cover top with bread crumbs and dot with butter. Bake at 350° for 1 hour.
Let cream cheese stand at room temperature until soft. Beat until fluffy. Gradually add Eagle Brand milk, stirring until well mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust and chill two to three hours, then garnish with cherry filling.
Pour hot water over 40% bran flakes and let stand. Cream the shortening and sugar. Add eggs, buttermilk and 40% bran flakes. Mix flour, soda, salt and all-bran. Add to sugar mixture. Stir until all is moistened. Bake 15 to 20 minutes at 400°. Makes 1 gallon or 5 to 6 dozen. Keeps 3 to 4 weeks in refrigerator. Dough may be frozen unbaked.
Mix olives, carrot, celery, parsley, onion and vinegar. Mix cottage cheese and Worcestershire sauce. Break tuna into large flakes with fork. Add vegetable and cheese mixtures. Toss lightly. Season with salt and pepper. Serve on lettuce. Serves 4.
Combine first 7 ingredients. Mix well. Dip chicken in sour cream mix. Dredge in stuffing mix. Place chicken in baking dish. Drizzle with oleo. Bake at 350° for 1 hour.
Cut up the angel food cake into cubes. Add the cool whip, prepared pudding and strawberries. Stir well and chill until time to eat. Very light and good.
Slice onions into several rings. Mix all other ingredients together to make batter. Dip the onions into the batter and deep fry until golden brown.
Preheat oven to 350°. Stir peanut butter, sugar and eggs in a bowl until blended (mixture will be sticky). With floured hands, roll level tablespoon into balls 1 1/2-inches apart on ungreased cookie sheet.
Combine caramels, Eagle Brand milk and margarine in a bowl and melt together in microwave oven. Stir often.
Brown meat in large skillet over medium heat; drain off fat. Add water and vegetables. Season with salt and pepper. Cover tightly. Simmer 1 hour.
Melt cheese in microwave. Add Bisquick and sausage. Mix thoroughly. Shape into 1-inch balls. Bake at 400° on lightly greased cookie sheet until brown, about 15 minutes. May be frozen.
Mix all ingredients and bake at 350° in three 8-inch layer pans for 25 to 30 minutes.
Mix ingredients together. Spread in hot dog bun and bake at 350° for 20 minutes.
Mix pudding, pineapple with juice, nuts and marshmallows together. Fold in Cool Whip topping. Keep in refrigerator.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inch. In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs; beat well with a spoon.
Brown beef in oleo. Drain. Add garlic juice. Simmer 20 minutes. Add sauce, salt, pepper and sugar. Simmer 15 minutes.
Drain pears. Heat pear juice and pour over jello. Stir in cream cheese mashed with milk. Cool in refrigerator, but do not let set. When cool, add pears which have been blended. Add Cool Whip. Chill for 3 to 4 hours, or until set.
In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once. Drain. In a bowl, combine soup, sour cream and carrots. Fold in squash mixture. Combine stuffing mix and butter or margarine. Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing mixture around edges of dish. Bake, uncovered, in a 350° oven 30 to 35 minutes. Serves 12.
Mix well and roll out onto floured board, about 1/2 inch thick. Cut into strips and put into buttered pan. Bake at 400° for 10 to 15 minutes.
Crumble graham crackers; mix with 8 tablespoons melted butter. Press into a 9 x 13-inch glass dish. Combine soft margarine, sugar, eggs, vanilla and rum; pour mixture onto graham crackers. Refrigerate 1/2 hour. Split bananas and place on top of mixture. Drain pineapple and spread on top of bananas. Next, spread Cool Whip. Top with nuts, cherries and chocolate chips. Refrigerate.
Measure juice from fruit and add water to make 2 1/2 cups liquid. Combine with Jell-O, spices, lemon juice and food coloring. Bring to a boil, stirring constantly, until Jell-O dissolves. Simmer for 5 minutes. Remove from heat and add brandy. Arrange fruit in a glass shallow 2-quart baking dish. Pour mixture over fruit and chill. Serve with whipped topping, if desired.
Saute peppers and onion in butter. Add and cook celery soup, milk, canned tomatoes, potatoes and carrots. Drain and clean salmon; add last.
Combine sugar, oil, egg, buttermilk and vanilla. Sift flour, soda and salt together and stir into liquid mixture. Blend in nuts and rhubarb. Spoon into greased muffin tins 2/3 full. Sprinkle with topping. Bake at 325° for 25 to 30 minutes. Makes 12 muffins.
Blend margarine, flour, nuts, pat into bottom of 13 x 9-inch glass baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool. Mix sugar, cream cheese and whipped topping. Spread over crust. Mix pudding with milk, pour over cheese layer. Chill well. Cut into squares to serve.
Beat eggs. Add sugar, butter and yeast dissolved in water. Add lemon rind and salt. Mix well, beating until light. Add flour. Knead for 15 minutes or until dough is smooth. Don't leave dough too soft. Cover with cloth. Let dough rise to double in bulk. Heat oil in a deep pan. Have plenty of oil, keeping heat about medium to low. Make donuts, about 1/3 cup each. Stick finger through the center of dough to stretch the hole or just spoon dough in hot oil. Fry until golden, turning once. Remove from oil. Dust with powdered sugar.
Beat eggs with sugar until creamy. Add to cottage cheese, add flour, melted oleo or butter, lemon juice, rind and flavorings. Beat until well blended and pour into 9-inch unbaked pie shell. Top with graham cracker crumbs. Sprinkle with nutmeg. Bake in 350° oven for 45 minutes or until set and brown. Optional but also good to add 1/2 cup raisins or 1/2 cup Angel Flake coconut.
Cook macaroni; drain and rinse. Cut cheese into cubes; put in pan with macaroni. Pour enough milk into pan to cover macaroni. Simmer until cheese is melted, stirring occasionally. Then pour into 9 x 13-inch pan; crush saltines over top and bake about 1 hour at 350°.
Cut tops off green peppers. Remove seeds, precook peppers in boiling salted water 5 minutes. Drain, sprinkle inside with salt.
Sift together the sugar and flour; set aside. Mix in a saucepan the margarine, cocoa and water. Bring to a boil. Pour over flour and sugar and stir. Add buttermilk, eggs, soda and vanilla. Mix well. Pour in greased sheet cake pan (9 x 13 x 2-inch). Bake in 400° oven for 20 minutes. Place icing on cake after it has cooled about 10 to 15 minutes.
Heat oven to 400°. Rinse and dry the venison. Tie with a string so that it is of uniform thickness. Lightly season with salt and pepper. Heat a saute pan with a thin coating of olive oil. When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare. Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.
Melt cheese. Add mayonnaise; stir until smooth. Add potatoes; crumble bacon on top. Bake at 350° for about 35 to 45 minutes or until bubbly and slightly brown on top.
Heat oil in a large skillet on medium-high heat. Add vegetables; cook and stir until tender crisp.
Remove seeds from pumpkin; wash seeds. Place seeds on well oiled cookie sheet. Salt seeds. Bake at 225° for 1 hour, stirring every 15 minutes.
Sift first 4 ingredients together; set aside. Cream butter and vanilla until butter softens. Add sugar gradually, beating until fluffy. Add egg yolks, one at a time, beating well after each. Add dry ingredients in fourths to creamed mixture, beating just until blended. Form dough into balls, about 1-inch in diameter. Roll in additional sugar. Place about 2-inches apart on ungreased baking sheets. Bake at 350° for 10 minutes or until golden. Place a chocolate kiss on top after baking. Makes about 10 dozen cookies.
Cook the sugar, milk and butter until it forms a soft ball when dropped into cold water. Beat in peanut butter, marshmallow cream and vanilla. Use electric beater. Pour into a buttered dish.
Mix dry ingredients and make a hole in the middle of mixture. Add liquids. Mix together with spoon. Prepare 2 loaf pans by greasing with oleo and use sugar to coat as you would use flour (sugar spreads nicely). Bake 1 hour and 15 minutes at 350°. You can also bake this in a coffee can, too.
Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in a large bowl. Blend and then beat at medium speed for 4 minutes. Pour into a greased and floured 9 x 5-inch loaf pan. Fold in cranberry sauce cubes. Bake at 350° for 50 to 55 minutes or until cake tester comes out clean and begins to pull away from sides. Do not under bake. Cool in pan for 15 minutes. Remove from pan and cool on rack.
A measure is like 2 cups for 2 measures or 1 for 1. Any size just as long as it is the same all the way through.
In a large saucepan cook sugar, syrup and water until it reaches hard ball stage (250°). Add peanuts and cook until golden brown. Add butter and vanilla. Stir until well mixed. Add soda and stir well. Do not stir too long after adding soda. This is the secret of this candy. Pour onto a buttered marble slab. Yield: 2 pounds.
Melt all the ingredients in a double boiler until creamy. Pour on a buttered plate. Place in refrigerator to cool. The longer left in refrigerator, the firmer.
Mix ingredients together. Salt and pepper to taste. Bake at 350° for 25 to 30 minutes.
In mixing bowl, beat eggs. Add coconut, pineapple and sugar. Sift in dry ingredients. Spread in greased loaf pan lined with wax paper. Bake at 325° for 1 hour.
Cut zucchini in half lengthwise. Scrape out pulp, leaving a 1/4-inch shell. Chop pulp and combine with rice, onion, pepper, corn, salt and basil. Place zucchini shells in an 8 x 8-inch dish. Mound 1/4 of vegetable mixture into each shell. Top with chopped tomato. Cover with waxed paper. Microwave on High 5 to 7 minutes or until shells are tender, rotating dish 1/2 turn after 3 minutes or bake at 375° for 25 to 30 minutes in regular oven.
Brown hamburger meat, onion, green pepper and salt and pepper. Drain and add to rest of ingredients. Simmer over low heat for about 1 1/2 to 2 hours.
*Substitute Egg Beaters (3/4 cup) and beat 3 egg whites; discard yolks.
Arrange fish in a bowl. Mix remaining ingredients together; sprinkle over fish. Steam for 15 to 20	minutes or more, depending on size of fish. When fish is cooked, drain the liquid and thicken with cornstarch. If necessary, add a small amount of water. Transfer fish to a platter; pour gravy over. Garnish with Chinese parsley.
Beat eggs and sugar. Mix in oil and matzo meal. Add nuts and mix well. Let stand 10 minutes. Shape into 1/2 teaspoon balls. Put on lightly greased cookie sheet. Flatten with fork dipped in sugar. Bake at 350° for 12 to 15 minutes until lightly brown.
Mix together 1 stick melted butter and graham crackers to make crust. Pat into 13 x 9-inch pan. Mix powdered sugar, 2 sticks margarine and 2 eggs with beaters for 15 minutes. Pour over crust. Slice bananas over this. Pour 2 cans crushed pineapple over bananas. Spread on large carton of Cool Whip over pineapple. Sprinkle with 1 cup pecans and top with cherries. Refrigerate for 2 hours.
Marinate 15 chicken wings (30 pieces, cut in half) for 1 hour. Bake in a 375° oven for 1 hour.
Combine cake mix, peanut butter, melted margarine and eggs. Spread 2/3 of the mixture in the bottom of an ungreased 9 x 13-inch sheet pan.
Combine butter and shortening, mixing well. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour and cocoa. Add to creamed mixture alternating with milk, beginning and ending with flour mixture. Mix well after each addition. Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325° for 1 hour and 15 minutes. Cool in pan 15 minutes. Remove from pan and let cake cool completely.
Brown ground round slowly. Add ground turkey until no longer pink. Add vegetables. Cook about 5 minutes. Add tomato sauce. Cook slowly 3 hours.
Simmer raisins for 20 minutes. Remove raisins from juice and let cool. You will need 1/2 cup of juice from raisins. Cream together margarine, eggs, sugar and vanilla, then add raisin juice. Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last. Bake at 400° on top rack for 10 minutes.
Brown meat. Add all ingredients. Add water if needed. Simmer 1 1/2 hours.
Crust: Mix flour, butter and 1 cup pecans. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Cream butter and sugar in large bowl. Add eggs, one at a time. Mix in pumpkin. In separate bowl, combine remaining ingredients, except for nuts and chocolate chips. Stir dry ingredients into pumpkin mixture, a little at a time; blend thoroughly. Stir in nuts and chocolate chips. Grease and flour 2 loaf pans. Pour in batter, dividing evenly. Bake in a 350° oven for 1 hour and 10 minutes, or until toothpick in center comes out clean. This can be prepared a day ahead. Will last 1 to 2 weeks if wrapped and refrigerated. I've made this every year for over 20 years!
Prepare lettuce and tomatoes for salad. Add cheese and corn chips. You can add kidney beans, olives and radishes.
Cut strip of venison away from backbone. Trim away all fat and white outer layer, for this will make your meat tough if not removed. Cut the back strap into strips, not too thin, but not too thick either. Wash meat in cold water and place on board you use to tenderize your meat. Use your coke bottle (little end) and beat on both sides. Salt and pepper, dip in flour, then in buttermilk, and back into the flour, coating well. Have oil hot, medium high, cook until golden brown on both sides. Serve hot with vegetables, and rolls for divine meal.
Mix flour, cornstarch and sugar in a bowl. Blend in butter until a soft dough is formed. If dough is too soft to handle, cover and chill.
Bring to a quick full boil. Remove from the heat. Add butter and vanilla. Stir in the powdered sugar. Spread warm frosting on cooled brownies or cake.
Cream butter and brown sugar; add beaten eggs. Add vanilla. Fold in flour, baking powder, salt and nuts. Spread in well-greased pan. Bake at 350° for 30 minutes. Cut into squares while warm. Yields 24 bars.
Fry sausage and crumble. Remove from grease. Fry onions in grease. Combine all ingredients. Add sage to taste. Simmer 15 minutes.
In large pitchers, prepare Kool-Aid with sugar and water according to package directions. Stir in orange juice concentrate. Just before serving, add the ginger ale. Pour into tall glasses. Add scoops of sherbet to glasses. Makes 2 gallons.
For crust, stir together flour, sugar and lemon peel. Cut in butter until crumbly. Stir in 1 egg yolk and vanilla. Pat 1/3 of the dough onto the bottom of 8 or 9-inch spring-form pan. Bake at 400° about 7 minutes, until golden. Cool. Butter sides of pan. Attach to bottom. Pat remaining dough onto sides of pan to height of 1 1/2 inches.