HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour into cottage cheese. Add eggs, beating well. Stir in milk, corn, onion and seasonings. Pour into well-greased casserole. Sprinkle top with Cheddar cheese and bread crumbs. Bake, covered, at 225° for 30 minutes. Serves 6 to 8.
Cream shortening and sugar. Add eggs and beat well. Mix dry ingredients except cocoa. Add alternately with buttermilk to creamed mixture along with vanilla. Batter is thin. Grease and flour 9-inch cake pans. Bake at 350° until done, about 30 minutes. Frost with favorite chocolate frosting.
Cover cabbage, celery and onions with water. Boil down until ingredients are barely covered with water. Add remaining ingredients. Simmer.
Mix and bake in a 350° oven for 45 minutes in a large casserole, covered, or a large baking dish, 14 x 9-inch, covered with foil.
Pat and spread rolls into cookie sheet. Prick with fork. Bake and cool. Mix the sour cream, mayonnaise and Ranch dressing; spread on cooled crust. Place vegetables on top. Add cheese. Refrigerate, then cut into squares.
Sift the flour, baking powder, soda, salt and sugar together in a large mixer bowl, then add the shortening, buttermilk and vanilla. Beat for 4 minutes at medium speed. Add the bananas, eggs and nuts. Beat another 4 minutes.
Layer first six ingredients (in order listed) in a plastic 9 x 13 pan with a tight fitting lid. Combine mayonnaise and sugar. Spread over the salad. Top with grated cheddar cheese. Let stand, covered, in refrigerator eight to ten hours.
Cook spinach, drain well. Saute onions in butter; mix. Stir in 1/4 cup Parmesan cheese into casserole. Sprinkle remaining Parmesan cheese on top. Crumble crisp bacon over all. Bake at 350° for 20 to 30 minutes.
Boil whole chicken in chicken bouillon cubes until done. Take from water and remove all bones from the meat. Add 2 packages Reames frozen egg noodles (in freezer section at store). Add any vegetables you want and the chicken. Return pan to boil, then down to simmer and continue cooking until veggies and noodles are done.
Blend all ingredients and spread on sliced rolls. Wrap in foil and bake at 400° for 10 minutes.
Bring the first 3 ingredients to a boil and boil for 1 minute, then cool. While cooling, chop vegetables. Sprinkle salt over vegetable mixture and let stand 1 hour. Pour the cool liquid over the vegetable mixture and place in jars or containers. Can be eaten at once or is delicious frozen before serving.
Mix all ingredients in bowl. Take meatball size portion of dough, roll into long strip and twist into a pretzel shape. Continue this method until dough is used up.
Pour salsa over cream cheese and top with shrimp. Serve with taco chips. Nice last minute entry for a potluck.
Saute sausage and beef; drain well. Add cheese and melt over low heat. Add spices. Spread on rye bread. Place on cookie sheet to freeze. After frozen, place in freezer bag. When ready to use, take out of freezer and place on cookie sheet. Bake 20 minutes at 350°. Makes 35 to 40.
In a 9 x 13 inch dish, mix soups and milk. Add Veg All, broccoli, chicken, salt and pepper. Mix. Microwave on high for 10 to 15 minutes until hot. Place pie crust on top. Prick crust in several places with a fork to vent. Bake at 350 degrees for 30 to 45 minutes until crust is light brown.
Mix all together. Put in double boiler. Boil until thick; add juice of 1 can pineapple. Remove from stove. Add crushed pineapple. Put layer of graham crackers (not rolled) and layer of pudding until used. Use egg whites for meringue on top.
Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with oil. Saute onion for 5 minutes or until translucent. Add 4 cups corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups broth and cook 20 minutes or until corn is tender. Pour into blender and puree until smooth. Return puree to saucepan over medium-low heat. Add bell pepper, rosemary, thyme, black pepper, ground red pepper and the remaining 1 cup chicken broth and 2 cups corn. Stir and simmer 10 minutes more, until thick and creamy. Serves 4.
In a heavy Dutch oven, saute bacon until crisp. Add onion and peppers. Cook until limp. Add ham, corn, tomatoes and seasonings. Simmer 30 minutes. Make a roux of flour and oil. Add roux to corn mixture. Bring milk to boil. Add milk to corn mixture. Simmer 15 to 30 minutes. When ready to serve, add cream; heat.
Combine first 3 ingredients in a large bowl. Stir well with whisk. Cover surface with plastic wrap. Chill 30 minutes or until firm. Remove plastic wrap and add cream cheese. Beat with mixer at medium speed until well blended. Gently fold in whipped topping. Combine hot water, Kahlua and Espresso. Split ladyfingers.
Cream the dry pudding and cream cheese together, then add fruit cocktail. Beat with mixer so that fruit will be chopped up into small pieces. Shape into ball. Cover with crushed pecans. Serve on cinnamon graham crackers.
Combine the potatoes, cucumber, onion, salt, celery seed and pepper. Sieve egg yolks; set aside. Chop egg whites. Add to potato mixture. Chill. Blend together the egg yolks, sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture. Toss and chill. Makes 8 to 10 servings.
Grease a 13 x 9-inch pan. Microwave margarine or spread in a large microwavable bowl on High 45 seconds or until melted. Add marshmallows; toss to coat with margarine or spread. Microwave on High 1 1/2 minutes or until smooth when stirred, stirring about 45 seconds. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Using greased spatula or wax paper, press mixture into prepared pan. Cool; cut into squares.
Heat oven to 350°. Mix well the shortening, sugar, egg yolk and vanilla. Mix flour and salt. Stir in. Roll 1 teaspoon dough into balls. Dip in slightly beaten egg white and roll in finely chopped nuts. Place on baking sheet and press thumb into center of each. Bake 10 to 12 minutes. Fill cooked thumbprints with tinted confectioners frosting or candied fruit.
Cream butter and sugar; add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls; mash slightly. Bake on ungreased cookie sheet for 20 minutes at 325°. Cool slightly. Roll in powdered sugar. Makes 3 dozen.
Saute celery, onion and mushrooms in butter. Cook rice according to directions on package. Mix together celery, onions, mushrooms and rice. Mix together soup, mayonnaise, milk and lemon juice. Layer in 9 x 13-inch pan: rice, chicken, sauce, cheese and breadcrumbs or sliced almonds.
Sift dry ingredients. Add oil, eggs and vanilla. Fold in remaining ingredients. Pour into greased and floured 13 x 9 x 2 5/8-inch pan. Bake in a preheated 350° oven for 45 minutes. Cool 3 hours.
Combine first 4 ingredients. Beat at medium speed until blended. Stir in chocolate morsels and pecans. Pour into pie shell. Bake at 350° for 30 minutes. Serve with ice cream, if desired.
Mix all ingredients. Cook on low heat for at least 2 hours. Stir often. If you desire a very hot relish, add more pepper. Can according to canning directions.
Soak bread in tomato juice. Mix all ingredients, except the last 2. Cover with a mixer of the catsup and brown sugar. Bake in a 350° oven for 1 hour and 15 minutes.
Beat eggs; add sugar, oil and vanilla. Add zucchini and pineapple. Sift flour, baking powder, nutmeg and cinnamon and add. Add nut meats (optional). Bake 1 hour at 350°.
Pour hot water over gelatin. Stir until dissolved. Add water, vinegar, mayonnaise and salt. Beat until well blended. Chill until slightly firm. Beat with egg beater until fluffy. Fold in cabbage, onion and celery seed. Pour into 1 quart mold. Refrigerate until firm.
Melt over low heat or microwave the chips and peanut butter. Add peanuts. Drop by spoon on wax paper. Refrigerate.
Place saltines in one layer on large cookie sheet. Melt margarine and sugar in saucepan or microwave. Stir to mix them; immediately pour over crackers, coating all. Bake at 350° for 10 minutes, until bubbly. Turn off oven. Remove from oven. Sprinkle chocolate chips. Return to warm oven for 2 minutes to soften chips. Spread with knife and sprinkle on nuts if desired. Cut before too cold or they break. If this happens, pop back into oven for a coup more minutes. Great!
Slice and boil squash in salt water until tender. Drain and mash well. Add other ingredients. Pour mixture into greased casserole dish and bake at 400° for 25 to 30 minutes.
Let the cream cheese soften to room temperature. In a large bowl, blend crumbs, 2 tablespoons sugar and butter in a medium bowl. Press firmly over the bottom and halfway up the side of a lightly buttered 9-inch spring-form pan. Chill before filling. Preheat oven to 350°. Melt chocolate in top of double boiler over hot, not boiling water. Dissolve Espresso in 2 tablespoons hot water.
Mix all ingredients together and bake in a 13 x 9-inch Pyrex dish for 40 minutes at 325°. This recipe will serve 7 people.
Mix margarine, flour and nuts. Roll into 1-inch balls. Put on ungreased cookie sheet. Bake at 350° for 15 minutes. While hot, roll gently in powdered sugar.
Thaw puff pastry for 30 minutes at room temperature. Mix egg and water for egg wash. Unfold pastries. On lightly floured surface, and spoon half the apple mixture down the middle of each pastry. Fold sides of pastry over the top of the apples. Close ends by making a half fold at each end and use a stiff pastry brush dipped in the egg wash to adhere. Brush egg wash covering pastries. Make 3 diagonal cuts across of tops of turnovers. Transfer to large baking sheet and bake at 350° for 30 to 35 minutes, until golden brown. Cool for 15 minutes. Spoon frosting into ziploc bag, zip it up and cut a small corner off bottom of bag. Drizzle lines of frosting over top of turnovers.
Peel and slice carrots 1/4-inch thick. Cook in salted water until tender. Drain; add onion, pepper and celery. Set aside. Mix remaining ingredients; bring to a boil. Pour over vegetables. Refrigerate overnight. Serve on lettuce leaf as a salad or use as relish or pickle. Keeps 4 weeks in refrigerator.
Cream Crisco and sugar, adding one egg at a time. Add milk and flour, a little at a time. The secret to this cake rising is the beating. Beat, beat, beat. Bake in tube pan for 2 hours at 350°.
Beat all ingredients together except nuts. Form into a ball or log. Roll in nuts. Chill. Serve with fat-free crackers. Serves 16 generous servings. Each: 1/4 P, 1/2 Fat and 40 opt. cal. If using fat-free cheese, each is 1/4 P, 1/4 Fat and 50 opt. cal.
Combine 1 1/2 cups sugar, cornstarch and salt in a medium saucepan. Gradually add water, stirring until well blended. Cook over medium heat, stirring constantly until thickened. Beat egg yolks until thick and lemon colored; gradually add 1/4 of hot mixture into remaining hot mixture. Cook over low heat 2 minutes. Remove from heat. Add butter, lemon rind and juice, stirring until butter melts. Pour filling into pastry shell. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar. Beat until stiff peaks form. Spread over warm filling, sealing to edge of pastry. Bake at 350° for 12 to 15 minutes or until meringue is golden brown. Cool to room temperature.
Arrange fruit in an oiled foil pan. Sprinkle with remaining ingredients. Fold heavy-duty foil tightly around pan. Grill over moderately hot coals for 15 minutes or until fruit is hot.
Slice tenderloin into 1-inch pieces. Flatten slightly with heel of hand. Heat one teaspoon Crisco shortening or Crisco oil in large skillet on medium heat. Add meat. Brown quickly on both sides, about 4 to 5 minutes. Remove meat from skillet. Keep warm. Heat remaining 2 teaspoons Crisco shortening or Crisco oil in skillet. Add bananas. Saute 2 to 3 minutes. Add brown sugar and brandy. Cook and stir until sauce is thick and bubbly. Return meat to skillet. Heat through. Makes 4 servings. Contains 355 calories, fat 9 g (83 cal or 23% of total calories), sat fat 2 g (6% of total calories), carb 32 g, protein 33 g, chol 105 mg and sodium 85 mg.
In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onions, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10 to 15 minutes or until the vegetables are tender. Yields 14 servings.
Mix all ingredients and form into ball. Spread on Ritz crackers. Delicious!
Mix all ingredients in a food processor until smooth. Transfer to serving container. Sprinkle top with paprika. Refrigerate, covered. Serve with thick bread sticks, pretzel rods or hearty crackers.
In a mixing bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. Spread into a greased 8-inch square baking pan. Bake at 325° for 30 to 40 minutes. (Don't overbake.) Cool and cut into squares.
Combine ingredients, adding the flour last. Bake in a greased loaf pan at 350° for about 1 hour.
Cream Crisco, oleo (or butter) and sugar; beat until smooth. Add egg yolks; beat. Combine flour and soda. Add alternately with buttermilk. Add coconut and nuts. Fold in beaten egg whites that have been beaten until stiff. Pour in 3 layer cake pans, greased and floured. Bake at 350° for 25 to 30 minutes. Cool.
Cook noodles according to package directions and drain. Mix together all other ingredients. Combine with noodles. Place in buttered casserole, covered, in 300° oven. Bake 30 minutes. Serves 8.
Drain artichokes. Place in greased 9 x 13 dish. Layer rice and chicken over artichokes. Mix soup, milk, mayonnaise, lemon juice, curry and 3/4 of cheese together. Pour over chicken and sprinkle with remaining cheese. Toast bread crumbs in melted butter, toss with parmesan cheese and sprinkle on top of casserole. Bake 350 for 35 minutes. Serves 8 - 10.
Add salt to cabbage; let stand 1 hour. Squeeze out excess moisture. Add pepper and carrot. Boil vinegar, water, sugar and spices for about 1 minute. Cool; pour over slaw. Package and freeze.
Cook macaroni. Combine butter, cheese, salt and pepper with hot drained macaroni in bowl and mix well. Pour into greased 1 1/2-quart casserole. Beat eggs and milk in small bowl until well mixed. Pour over macaroni. Bake at 350° for 40 to 50 minutes or until macaroni is set and golden brown on top. Sprinkle with breadcrumbs. Yields 6 to 8 servings.
Cut a lengthwise slit down the center of each tenderloin to within 1/2-inch of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-inch thickness. Remove plastic wrap. In a large, resealable, plastic bag, combine the oil, soy sauce and lemon juice. Add tenderloins. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Melt chocolate chips, peanut butter and butter. Stir to mix; add peanuts and raisins. Stir to coat. In large bowl, pour cereal, add chocolate mixture and stir to coat. In large brown grocery bag, pour one box powdered sugar, then add Crispix cereal mixture and shake until all is coated. This makes a lot and is real good.
Cream the margarine and sugar. Add eggs. Beat after each addition. Add 3 cups flour (beat on low). Alternate with milk, beginning and ending with flour. In another bowl, mix the baking soda and cocoa. Add the warm water. Add vanilla to batter on low. Bake in 3 large layers at 325° for 30 minutes.
Pour pie filling into greased 9-inch pan. Sprinkle dry cake mix over filling. Sprinkle nuts on top of cake mix. Cut butter into 12 squares and put on nuts. Bake for 45 minutes at 350°.
Cut ribs into serving pieces and place in a roasting pan. Slice onions over the ribs (makes two layers). Combine remaining ingredients to make a sauce. Mix thoroughly and pour over the onions and ribs. Cover and bake at 325° for 2 hours. Uncover last 1/2 hour so ribs will brown. Easy and good.
Let cheese set at room temperature until soft. Mix with grated cheese, a few dashes of Worcestershire sauce, hot sauce and mayonnaise, if needed, to make a pliable mix, onions, chopped ham, garlic, chopped ripe olives, chopped pimento, crushed pineapple or add your own choices. Form the mix into 2 logs or balls and roll in finely chopped pecans or paprika. It is better to let set in refrigerator overnight to let flavors blend. Serve at room temperature with a variety of crackers.
Drain all fruit. Combine all ingredients. Bake at 350° for 45 minutes.
You will need plastic wrap and aluminum foil cut into 10 x 12-inch pieces.
Mix all the ingredients. Bring to the boiling point and cook slowly 30 minutes, stirring occasionally. Remove the spice bag. Makes 4 pints.
In a mixing bowl, cream the butter and brown sugar. Add 3 3/4 c. flour; mix well. Sprinkle a board with some of the remaining flour. Knead for 5 minutes, add enough remaining flour to make a soft, non-sticky dough. Roll to 1/2 inch thickness.
Mix enough flour to make dough stiff enough to roll out. Bake at 350°.
Combine sugar, flour and salt in top of double boiler. Add milk, slowly mixing. Cook until thick. Cook 10 minutes longer, stirring occasionally. Stir small amount of mixture into the bowl with the egg yolks. Pour the egg yolk mixture back in with the hot mixture while beating. Cook 1 minute. Remove; add butter and vanilla and cool. Slice bananas into shell; cover with filling. Top with meringue.
Mix all ingredients thoroughly with hands. Pinch off small portions and form into balls. Place on cookie sheet close together. Bake at 325° for 20 minutes or until done. Can be frozen and cooked as needed.
Let cream cheese sit until soft. Mix other ingredients together. Pour into graham pie crust. Place in refrigerator about 1 hour before serving (longer if you like icebox pie).
Slice cheese blocks in half lengthwise. Then slice each of those halves into small 1 x 1-inch slices. Alternate Cheddar and cream cheese slices in a shallow pan. When finished, pour the Italian dressing over the top of the cheese and marinate overnight. Serve with crackers.
Mix sugars, shortening, water, raisins, nutmeg and cinnamon together. Boil for 3 minutes. Cool and add baking soda, dissolved in a little water.
Mix all ingredients together saving a small dab tomato sauce to spread on top. Add enough crumbled crackers to produce a stiff mixture and bake 45 minutes at 350°. Drain off excess grease before serving. Serves 6.
Cover zucchini, onion and carrots with water and boil a few minutes; drain. Mix together soup and sour cream; mix with vegetables. (If using a 9 x 13-inch pan, prepare 2 packages stuffing mix with 1 cup margarine.) Mix stuffing and margarine. Put one half of stuffing mixture in the bottom of a buttered casserole. Add vegetable mixture. Top with remaining stuffing mixture. Bake at 350° for 45 minutes.
Combine all ingredients (except coconut) in blender. Blend on low speed 3 minutes. Pour into a greased 9-inch pie dish. Sprinkle with coconut. Bake 40 minutes at 350°.
Melt Hershey bars, milk and marshmallows in top of double boiler. Let cool. Fold in 1/2 pint Cool Whip. Pour in pie shell and chill.
Set overnight in cold water, lemon juice and vinegar; clean in the a.m. Cook feet in cold water. Put just over feet and season at this time. Boil spaghetti (number 9 size). Cook until done; set in cold water. Take cooked pig feet out of water. Put on side. Put spaghetti in pig feet juice. Add sauce to pig feet and spaghetti; if you wish add sliced green onions, not both. Ready to serve.
Cream together oleo and sugar. Beat in eggs and vanilla. Add flour, one cup at a time. Mix well after each addition. Dough will be very stiff. May blend by hand. Do not chill! Make 2 balls and roll 1/8-inch thick. Cook on top rack of oven at 400° for 6 to 7 minutes. Remove from pan immediately after taking from oven. Makes about 30 cookies.
Beat by hand. Pour into pastry pie shell and bake at 350° for 35 to 40 minutes.
Wash chicken and pat dry. Finely chop the liver. Set aside. Cut rolls into thin slices and pour the milk over them. Set aside for 5 minutes. Cream the 1/2 cup butter. Add liver, egg, egg yolks, parsley and seasonings. Combine butter mixture with the sliced rolls, mixing well. Season chicken inside and out with salt and black pepper. Spoon stuffing into chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 tablespoon butter in each breast. Place chicken in a roasting pan. Pour in chicken broth. Bake at 350° for 1 hour and 20 minutes, basting occasionally with broth. Add more water if necessary. Remove onto platter. Carve and serve. Good served with rice pilaf and a green salad.
Combine oleo, caramels and milk; melt over low heat. Remove from heat. Add remaining ingredients. Drop by spoonfuls onto wax paper. Cool. Store in refrigerator in airtight containers.
Cook broccoli and carrots in boiling, salted water 5 minutes or until crisp and tender. Drain. Saute mushrooms, leek and garlic in butter until mushrooms are tender. Blend in flour. Stir in cream, soy and bouillon. Cook and stir until thickened and bubbly. Add drained veggies, wine and olives. In small bowl, combine sour cream, ricotta and Parmesan. Gradually stir 1 cup hot mixture into cheese and then return to pan. Cook 3 to 4 minutes until heated. Do not boil!
Mix in order given, beating eggs and sugar with mixer. Drop from tablespoon onto ungreased cookie sheets and flatten. Bake 10 to 12 minutes at 350°. (Dough can be made into rolls, wrapped in waxed paper and frozen.) Makes about 20 dozen.
Heat Karo syrup and almond flavoring until runny. Mix in coconut. Let cool completely. Shape into balls. Place on wax paper and refrigerate. Melt chocolate chips with small amount of paraffin wax. Dip coconut balls to coat. Place on wax paper until set.
Reserve 2/3 cup crumbs for topping. Combine rest of crumbs with oleo. Press into 9 x 13-inch pan. Cut ice cream into 1-inch thick slices. Lay on top of crumbs. Spread ice cream with spatula to cover base. Sprinkle peanuts over ice cream and freeze.
Combine eggs, water and contents of pancake mix envelope. Let stand 10 minutes. Add beef; mix lightly. Shape small meatballs, using about 1 rounded teaspoonful for each. Arrange in single layer on ungreased baking sheet. Bake in 400° oven for 10 to 15 minutes, until done.
Drain pineapple juice into a saucepan. Add water if necessary to make a full cup. Heat to a boil. In mixing bowl, dissolve Jell-O in boiled pineapple juice. Add lemon juice and cranberry sauce. Beat with a mixer for 1 minute. Put in refrigerator until slightly formed, approximately 1 to 2 hours, then add the remaining ingredients. Chill until ready to serve.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick coating agent or use a nonstick pan.
Cut link sausage into 3-inch long links and then cut about 3/4 through the long way (to make a flat piece). Brown sausage. Place sausage in large electric frypan. Add all other ingredients and simmer for several hours, stirring occasionally.
Put all ingredients in blender. Mix 3 minutes. Pour into greased and floured pan. Sprinkle nutmeg and cinnamon on the top. Bake 45 minutes at 350°.
Run red hots candy in blender until powdered; mix with all other ingredients. Use 2 or 3 heaping teaspoonfuls per cup of boiling water.
Pour dry ingredients in bowl. Add wet ingredients and mix. Bake at 350° for 1 hour.
Cut cheese in small pieces and pickle in small pieces. Cut red onion in half. Mix together.
Stir first four ingredients in melted butter. Add mushroom soup. Place in casserole and top with cheese and dried onion rings. Bake at 350° for 45 minutes. Optional: May use potato chips in place of dried onion rings.
Prepare brownie mix according to package directions and spread onto a greased 12 inch pizza pan. Bake at 375 degrees for 15-20 minutes, or until a toothpick inserted into center comes out clean. Cool completely on a wire rack.
Peel and slice carrots diagonally. Cook in salted water until almost done, but crisp. Drain. Add melted margarine and sugar to carrots. Simmer, turning carrots frequently to glaze. Serves 6.