HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the last 3 ingredients for crumbs first and set aside. Cream margarine and sugar. Add eggs. Alternate flour, baking powder and milk (vanilla in milk). Pour into 2 lightly greased and floured 8 or 9-inch pans. Sprinkle crumbs and bake at 325° for 1/2 hour.
Preheat oven to 350°. Using mixer, beat eggs; add flour and sugars slowly until well blended. Add melted margarine, chocolate chips, coconut, nuts and bourbon. Stir until mixture is smooth. Pour into unbaked pie shell. Bake 25 minutes at 350°, then 25 minutes at 325°. Cool to room temperature.
Crush cookies and spread approximately 2 cups in bottom of oblong pan. Cream the cheese, margarine, sugar and vanilla until blended. Combine pudding mix and milk. Fold in Cool Whip. Gently fold cheese and pudding mixes together. Pour mixture over cookies. Top with remaining cookie crumbs. Cover with foil. Refrigerate.
Heat cider or apple juice and cinnamon stick to boiling. Reduce heat and cover. Simmer 5 minutes. Uncover and add the remaining ingredients. Simmer an additional 5 minutes. Serves 15 to 16 (1/2 cup) servings.
Combine cream corn, whole kernel corn, tomatoes (undrained), broth and water in saucepan. Bring to a boil and simmer 5 minutes. Sprinkle each serving with shredded cheddar cheese or chopped chili peppers.
Beat together eggs, vanilla, oil, sugar and zucchini. Add flour, raisins and nuts. Oil and flour two loaf pans. Bake at 325° for 1 hour.
Mix all ingredients and spread into a 13 x 9-inch pan. Freeze well. Cut into squares to serve.
Brown sausage. Break up and drain. Remove crust from bread and cut in cubes. Mix sausage, bread and cheese. Mix eggs, milk, salt	and dry mustard. Pour over sausage mixture in lightly greased 9	x 9-inch pan or Bundt pan. Refrigerate overnight.	Bake at 350° for 45 minutes. Serves 4 to 6 people.
Blend together sharp shredded Cheddar cheese and butter. Blend in flour, Tabasco sauce, salt and paprika. Drain the olives and wrap cheese mixture around olives. Freeze on baking sheets. Store in plastic bags. Bake at 400° for 15 minutes frozen.
Saute bell pepper and onion in oleo. Add remaining ingredients. Bake until cheese is melted about 15 minutes.
Cut out small rounds from fresh bread, about 40. Toast rounds on one side under the broiler. Blend together all ingredients. Spread untoasted side of bread round with deviled ham (2 large cans) and cover with mound of cheese mixture. Place on cookie sheet and bake at 375° for 10 to 15 minutes until puffed and brown. Serve hot.
Mix 1 cup flour and 1/4 cup sugar. Cut in margarine until fine crumbs form. Pack into 8-inch square pan. Bake at 350° for 20 minutes. Remove from oven. Mix flour, sugar and remaining ingredients. Pour over crust. Bake 30 minutes until top sets. Cool at least 1 hour. Cut into 16 squares. (Start with middle.)
In a large bowl, place the raw, shredded potatoes. Mix in flour and salt. Incorporate eggs and mix until thoroughly blended. Heat enough oil in frying pan to make about 1/4 inch thick. Drop heaping spoonfuls of potato mixture and drop into the sizzling shortening. Flatten each spoonful until pancake is shaped. When bottom side is golden brown and potato shreds are looking crisp on the edges, turn carefully to the other side. When golden brown underneath, take from pan and transfer to a paper towel lined cookie sheet. To keep warm until all pancakes are fried, place in a 325 degree oven. Serve with applesauce.
Boil juice and Sure-Jell hard for 5 minutes. Add the sugar and boil hard for 10 minutes. Add Kool-Aid. Pour into sterilized jars.
Bring beet juice and lemon juice to a boil. Add pectin and bring to a full boil. Add sugar and boil until it jells (5 to 7 minutes). Pour into sterilized jars and seal. Do not double recipe.
Mix together all ingredients. Bake at 400° for 15 to 20 minutes. Makes 2 1/2 dozen.
Seed and cut dates. Break nuts into large pieces. Add together in large container (dishpan) and mix well with flour. Cream butter; add sugar gradually until well creamed. Add spices. Beat egg slightly and blend with mixture. Add soda-water and pour over date and nut mixture. Mix thoroughly and drop by teaspoonfuls on greased cookie sheet. Bake at 350° until golden brown. Makes about 250 rocks.
Mix all the ingredients and simmer 45 minutes to 1 hour. Easy to make. The cumin is a must for the soup!
Skin and debone chicken breasts. Place in bottom of microwave dish. Combine remaining ingredients and cook until slightly thickened. Pour over the chicken and cover with glass lid. Microwave on 3/4 power level (7 or 8) for 20 minutes.
Saute onions in butter. Add boiling water, vegetable cube and soup stock. Pour into individual crocks. Top with croutons and cheeses. Put in a 375° oven for 10 minutes or until lightly browned or melted on top.
Boil potatoes, carrots, celery and onions. Cook until tender. Add evaporated skim milk, butter-flavored seasoning, salt, pepper and chives. Simmer 5 minutes. Stir in mashed potato mix. Add Canadian bacon and simmer 30 minutes. You may add more liquid if you prefer. Makes 6 to 8 servings.
In a saucepan melt the oleo or butter and cheese. Sift together the sugar and cocoa and add oleo-cheese mixture. Add vanilla. Add nuts, if desired. Mix well.
Spread cream cheese into medium sized microwave-safe bowl. Add chili as next layer. Spread cheese on top. Microwave until cheese is melted and mix is hot. Serve with taco chips as a dip.
Cut cauliflower and carrots into small pieces. Mix all other ingredients. Add cauliflower, carrots and lettuce.
Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Saute remaining onion, green pepper and celery in 1/2 stick oleo until tender. Mix the soup, milk and cheese. Add rice and chicken. Pour the soup mix over all. Top with bread crumbs which have been mixed with 1/2 stick oleo. Bake for 1 hour at 350°. Serves 6 to 8.
Mix ground beef, onion, mushrooms and taco seasoning in large heavy pot. Cook until done; drain well and place in large bowl. Add remaining ingredients except picante sauce and tortilla chips. Toss lightly. Serve over tortilla chips topped with picante sauce.
Peel, pit and mash avocados in medium size bowl. Add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in another bowl.
Separate eggs. Beat whites stiff. Melt oleo. Add sugars and cream. Add egg yolks, cream again. Sift flour with baking powder and salt. Add flour to oleo and sugars. Add vanilla. Fold in egg whites. Add nuts. Grease and flour oblong cake pan. Bake at 325° for 45 minutes.
In a saucepan, combine mustard and cornstarch. Stir in honey and lemon juice and bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Brush glaze over baking ham several times during the last minutes in the oven. Makes enough for 7 to 10 pound ham. Glaze gives a sheen to ham surface.
Toss the slaw mix with the onion slices. Combine remaining ingredients. Shake well to blend and pour over vegetables. This needs to cure at least 48 hours in the fridge before serving and it should be stirred up at least twice. Will keep 10 days in the fridge. Serves 12. Since it is mayonnaise-free, it is perfect for picnics and potlucks.
Spread beans on bottom of large plate. Mash avocados and mix with lemon juice; spread over beans. Mix together sour cream, mayonnaise and taco seasoning and spread over avocados. Spoon tomatoes over sour cream mixture, then spoon onions over tomatoes. Top with cheese. Chill before serving.
Cream butter with sugar. Beat in eggs and vanilla. Sift dry ingredients; add alternately with beer to egg mixture. Stir in kraut. Turn into 2 greased and floured 8-inch pans. Bake in 350° oven for 40 minutes or cake tests done. Cool on racks, then frost with chocolate or vanilla icing. If preferred, bake in tube pan for 60 minutes.
Boil jello and pineapple until jello is dissolved, approximately 2 to 3 minutes. Let cool. Mix buttermilk, Cool Whip, oranges and nuts. Add to jello mixture and congeal.
Combine all ingredients. Beat 4 minutes on medium heat. Bake at 350 for 1 hour in greased and floured tube pan. This cake can be any flavor you want. Cherry jello & cherry nectar or lemon jello & lemon nectar.
Stir boiling water into Jell-O in large bowl for 2 minutes. Add ice cubes to cold water, then add to Jell-O. Stir until ice is melted. Add Cool Whip. Mix until well blended. Refrigerate mixture until very thick and will mound. Spoon into crust. Refrigerate at least 4 hours or overnight.
Make Jell-O according to directions on box. Add 1 cup sugar and stir until dissolved. Place mixture in refrigerator.
Preheat oven to 350°. Combine the apple slices and apricots; place in a lightly buttered 10-inch gratin dish. In a food processor, combine the flour, cinnamon, sugar and butter until the mixture resembles bread crumbs. Spoon over the fruit. Bake for 30 to 35 minutes, until topping is golden. Serve immediately with cream or custard. Serves 6 to 8. Preparation time: 15 minutes.
Cook rice and broccoli and mix together with rest of ingredients. Slice cheese and mix together. Bake on 350° until hot. About 20 minutes.
Fry bacon. Cook onion in fat until tender. Stir in cooked potatoes and cook until golden. Combine bacon, parsley, eggs, salt and pepper. Mix well. Pour egg mixture over potato-onion. Cook over low heat until eggs are set. While cooking, slip a knife underneath to let wet mixture run under. Flip over (cut first). Add optional vegetables just before flipping. When cooked, cut in wedges.
Mix all together. This can be put in a bowl to be passed or spread in a cake pan and cut into squares.
Mix all ingredients well. Serve with crackers. Makes 2 1/2 cups.
Combine all ingredients in crock-pot. May be cooked overnight or all day if you have to go to work. Adjust the seasonings as you prefer.
Combine flour and salt in a large mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine water, egg and vinegar and add to flour mixture. Stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill. Divide dough into 2 equal portions. Roll each portion to 1/8-inch thickness on a lightly floured surface. Use for making a 2-crust deep dish pie (such as Upside-Down Apple Pie) or for 2 single crust, deep dish pie shells.
Put spaghetti sauce in slow cooker on low. Precook sausage until done. Mix all ingredients together. Make meatballs and cook until cooked through. Put sausage and meatballs in slow cooker for 4 to 6 hours. Serve on hard rolls or over pasta.
Soak beans overnight; cook until tender. Brown meat and onion; add all ingredients to beans. Simmer until flavor is blended, about 1 hour.
Crush wafers and spread half in buttered pan. Cream butter, sugar and eggs well. Pour this mixture over the crumbs. Over this, spread whipped cream, sweetened a bit. Over the cream, spread the crushed pineapple. Cover with remaining wafer crumbs. Let refrigerate overnight. Cut in squares and serve with whipped cream.
1. Wash and sort through beans. Soak overnight. Discard that water. Add fresh water to cover beans. 2. Add all ingredients, bring to a boil, then reduce heat, cover, and cook slowly for 2-3 hours stirring often. Add water if needed.
In medium bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or fork, cut in butter. Mixture should be crumbly. Add raisins. Add evaporated milk and eggs, one at a time. Put on floured board and knead dough gently, 4 or 5 times. Press into 8-inch circle about 1-inch thick. Place on cookie sheet and cut into 8 wedges (do not separate the wedges). Sprinkle with sugar and bake at 400° for 15 to 20 minutes. Cook until golden brown. Serves warm. Makes 8 pieces.
Shred cabbage and put in bottom of casserole dish. Combine oil and onion in a Dutch oven, saute until tender and add to ground meat. Cook until meat begins to brown. Add rice, soup and water; mix well. Then pour meat mixture over cabbage. Do not stir. Cover with foil. Bake 1 hour at 350°.
Cream butter, egg yolks, sugar and vanilla. Add flour and baking powder. Fold in stiffly beaten egg whites. Pour into greased and floured 9 x 13 pan. Sprinkle walnuts on top. Bake 25 minutes. Cut with thin-rimmed glass. First cut will be round. Make second cut halfway through first cut, etc. Sprinkle with powdered sugar.
Slice potatoes; place in buttered casserole. Combine remaining ingredients; pour over potatoes. Sprinkle with paprika. Bake until brown at 350° for 45 minutes.
Roll into balls. Bake on greased cookie sheet at 325° for 15 minutes.
Put all in casserole. Bake at 325° for 1 1/2 hours.
Boil macaroni in salted water until tender (10 to 15 minutes). Drain and rinse with hot water. Place macaroni in buttered 2-quart casserole dish. Heat milk, add cheese and stir until melted. Stir beaten egg into macaroni. Add salt and pepper to cheese mixture and mix into macaroni. Cover with buttered crumbs and bake at 350° for 15 minutes. Serves 6.
Preheat oven to 350°. Combine flour, salt and pepper in a small size (10 x 16-inch) Brown-in-Bag. Add rabbit pieces and shake gently to coat. Spread out rabbit quarters in bottom of bag. Add onion, celery and butter. Combine wine and Kitchen Bouquet; add to bag. Secure bag with twist-tie and make several 1/2-inch slits in bag. Cook 1 hour or until tender. Spoon the sauce over the rabbit in serving dish.
Melt 4 tablespoons of butter. Add flour, salt and pepper to make a smooth paste. Drain asparagus. Add enough milk to liquid to make 2 cups of liquid. Cook until thickened. Add pimento. Cover bottom of a 9 x 9-inch casserole dish with half of the asparagus, sliced eggs and cheese. Repeat with remaining ingredients. Top with bread crumbs. Melt remaining butter and pour over top. Bake at 425° for 20 minutes.
Dissolve soda in milk. Mix butter and sugar; add eggs. Sift flour and cinnamon together. Add milk and flour alternately. Blend in jam last. Bake in 325° oven in ungreased cake pan for 45 minutes to 55 minutes. Serve with Butterscotch Sauce.
Combine first seven ingredients; mix well. Add remaining ingredients; toss to coat well. Cover; chill several hours. Makes 8 to 10 servings.
Mix all together. Bake at 350° in greased dish or pan for 45 to 60 minutes. Cover for first 1/2 hour, remove cover and brown.
Preheat oven to 350°. Beat first three ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl; toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Heat oven to 350°. Cook macaroni as package directs, decreasing time to 3 minutes; drain.
Mix graham cracker crumbs and melted oleo together. Set 1 cup of mixture aside. Pat remaining mixture into 9 x 13-inch pan. Slice bananas and layer over crust. (If you prefer, you can eliminate this layer and serve dessert with a couple slices of bananas on top; some people prefer this to the frozen bananas.) Slice ice cream 1/2 inch thick. Put over banana layer. Sprinkle with nuts and freeze until firm. Melt chocolate chips and 1/2 cup oleo; add 2 cups powdered sugar and 1 1/2 cups evaporated milk. Cook until thick and smooth. Stir constantly. Remove from heat; add vanilla. Cool and pour over ice cream. Freeze until firm. Whip the cream until stiff; sweeten if desired. Spread over chocolate layer. Top with reserved graham cracker crumbs. Store in freezer. Remove 10 minutes before serving. Will keep in freezer for several weeks.
Combine cake mix, Cool Whip, egg and lemon juice and peel. Mix well (do not overmix). Roll into small balls. Roll balls in powdered sugar. Bake on greased cookie sheet at 350°. Do not overbake.
Mix thoroughly peanut butter, sugar, brown sugar, and egg. Sift together and stir in flour, baking powder, soda, and salt. Chill dough. Roll into balls size of large walnuts. Place 3 inch apart on lightly greased baking sheet. Flatten with fork dipped in flour, criss-cross. Bake until set but not hard, at 325° for 12 to 15 minutes.
Grease rectangular pan, 9 x 13 x 2-inch. Heat syrup, margarine and morsels to boil, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large bowl. Toss until coated. Fold in marshmallows 1 cup at a time. Press in pan. Let stand to cool. Cut into squares. Store loosely covered up to 2 days.
Cover potatoes and onions with water to 1/2 inch above potatoes. Cook approximately 45 minutes. Add salts, Butter Buds, sherry and pepper. Stir well. Add cheese, stirring until melted.
Melt margarine, stir in brown sugar, vanilla, and oatmeal. Cook over medium heat 2 - 3 minutes. Press 1/2 mixture in a 9 inch square pan. Melt choc. chips and add peanut butter. Spread over oatmeal crust. Sprinkle rest of oatmeal mixture over top of chocolate.
Cream the butter and sugar. Add egg and vanilla; cream until fluffy. Blend in flour and salt. Add nuts and mix well. Shape into walnut size balls. Place on ungreased baking sheet about 2 inches apart. Flatten with bottom of glass that has been dipped into flour. Make indentation in center of cookie. Bake in hot oven (375°) for about 4 minutes. Remove from oven; press center again. Fill with a little apricot jam and return to oven for another 4 to 6 minutes, until edges are light golden. Cool on rack. Decorate each cookie with 3 slices of Brazil nuts, arranged spoke fashion. In center, place pieces of red and green cherries. Makes 4 to 5 dozen cookies.
Mix together beef, bread crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Put into pan. Combine rest of ingredients and pour over loaf. Bake in 350° oven for 1 hour and 15 minutes. Baste occasionally.
Mix ingredients with pastry blender. Knead in bowl until thoroughly combined. Shape into balls, 1 teaspoon of dough each. Bake on ungreased cookie sheet in 350° oven for 12 to 15 minutes.
Rinse berries. Mix together dry ingredients in a saucepan; add liquids and stir until smooth. Add blueberries, bring to a boil and cook for about 2 minutes or until clear and slightly thickened, stirring carefully to avoid crushing the berries. Serve warm or cold.
Grease 9 x 13-inch Pyrex dish. Place bread in bottom of dish, then cheese, then sausage. Mix together eggs, milk, salt, mustard and pepper. Pour egg mixture over bread mixture. Chill overnight in refrigerator. Bake at 350° for 30 to 35 minutes. Serves 6.
Combine first 5 ingredients. Dip chicken breast in salad dressing. Dredge in bread crumb mixture. Place chicken in shallow baking pan coated with Pam. Bake at 350° for 45 minutes.
Mix softened cream cheese and sour cream. Add 1/4 to 1/2 cup of liquid from the clams, add soup mix. Mix together until smooth, then add Worcestershire sauce and clams. Pepper to taste.
Brown meat; set aside. Chop cabbage leaves into less then 1 1/2-inch squares. Place into a greased roasting pan. Layer the cabbage. Sprinkle salt and pepper on cabbage. Place meat on top of layered cabbage. Pour tomato sauce over layer. Pour tomato soup and 10 1/2 ounces of water onto layers. Dice onion and layer. Pour rice over surface. Bake, covered, at 375° for 1 1/2 hours. Stir often while baking. Easily serves eight.
Peel eggplant and cut into small pieces. Cook in boiling salted water until tender; drain and set aside. Saute sausage, onions, celery and pepper until done. Add eggplant to sausage. Soak cracker crumbs in milk to soften. Add crumbs and eggs to mixture. Bake in a shallow pan for about 25 minutes or until brown at 350°. If hot sausage is used, omit black pepper.
Butter the bottom of a 9 x 13-inch pan and line bottom with bread after crusts are removed. Brown sausage; scramble and drain. Spread sausage over bread. Sprinkle cheese over sausage and bread. Mix milk, eggs, mustard and cream of mushroom soup; beat until well blended. Pour over cheese. Cover and chill overnight. Preheat oven to 350° and bake for 45 minutes to 1 hour.
Cream Crisco, sugar and eggs. Add dry ingredients. Add vanilla, nuts and chips. Place on a cookie sheet and bake at 375° for 10 minutes. Makes about 5 dozen.
Place chicken breasts in a baking dish with a cover. Mix all other ingredients together and pour over chicken breasts. Bake in covered dish at 350° for 1 1/4 hours. Baste every 20 minutes.
Remove 1 cup starter (refrigerate remainder, covered, feeding every 3 to 5 days). Mix all ingredients in large bowl that has been greased. Turn dough over once so it is greased on all sides. Cover lightly with foil. Allow to stand at room temperature overnight or 8 to 12 hours. After 8 to 12 hours, punch down and turn out on floured surface. Knead a little. Divide into 3 parts. Knead at least 12 to 15 times. Shape into loaf. Place into greased loaf pan. Brush tops lightly with oil or melted butter. Cover and let rise out of draft (about 4 to 5 hours or all night). Bake at 350° for 25 to 35 minutes or until dark golden brown and sounds hollow when tapped. Brush tops with margarine. Takes 3 pans, 9 x 5-inch.
Mix butter, onion, garlic salt, parsley and poppy seed together. Spread on buns. Divide and add ham and cheese to buns. Wrap in foil. Bake at 350° for 20 minutes.
Cut each biscuit in 4 pieces. Mix 1 tablespoon cinnamon and sugar in a bowl. Coat each piece with this mixture and place in a greased Bundt pan. Melt margarine, brown sugar and 1 tablespoon cinnamon in a saucepan. Cook until it starts to boil; pour over biscuits and place in a 350° oven for 20 minutes. Cool. Remove from pan and enjoy.
Mix all ingredients together (except cornflakes and melted butter). Place in 3-quart 9 x 13-inch baking dish. Now, cover with 2 cups buttered cornflakes (4 to 5 tablespoons butter to 4 to 5 cups of cornflakes will make 2 cups crushed buttered cornflakes). Bake at 350° (uncovered) for 30 minutes.
Brown hamburger meat; add chopped onion if desired. Add Ragu sauce, brown sugar, tomato sauce and a few squirts ketchup. Let simmer. Cook noodles in water with a teaspoon of oil and a little salt. Boil until done, about 10 minutes. Mix cottage cheese and Mozzarella together. Layer in pan lasagna, meat, cheese, lasagna, meat and cheese. Cook in oven at 350° for 25 to 30 minutes.
Mix all ingredients together. (Do not add salt.) Put in 9 x 13-inch dish and bake at 350° for 45 to 60 minutes.
Mash hot peppers. Add cream cheese and butter in pieces. Beat until both melted. Mix in sour cream. To milk, add eggs and onions; whip lightly. Add to potato mixture along with seasonings. Beat until light and fluffy. Place in greased 9-inch round casserole dish. Refrigerate several hours (can be chilled overnight if not needed immediately). Bake at 350° for 45 minutes. Serves 8 to 12.
Dissolve yeast in warm water; mix all ingredients together in a large bowl. Store in refrigerator in covered bowl. Use desired portions. This batter will keep for several days. Spoon batter into well-greased muffin tins. Bake at 425° for 20 minutes.
Cut off wing tips from wings and discard. Cut remaining wings at the joint. Put wings in crock-pot and add chicken bouillon. Cook on low 3 to 4 hours. Drain. Put on broiler tray. Combine salt, pepper, cornstarch, brown sugar and ginger. Brush sauce on wings. Broil until glazed. Turn and repeat on other side.
Gently mix all ingredients together in large bowl. Spoon into individual serving dishes and chill for at least 1 hour. Just before serving, sprinkle brown sugar over each serving. For extra color, top with a maraschino cherry.
Chop nuts and set aside. Mix sugar, margarine and milk together in a heavy frying pan and bring to a boil. Reduce heat to low and cook 6 more minutes, stirring occasionally. Remove from heat; add chocolate chips and chopped nuts. stir until fudge begins to form. Then quickly add vanilla.
Combine oats, flour and sugar. Cut in butter until crumbly. Pat half of mixture in bottom of greased 8 x 8-inch pan. Pour pie filling over oat mixture. Spoon remaining oat mixture over pie filling. Bake at 375° for 45 minutes.