HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, Crisco and salt with pastry blender. Beat egg slightly and put in 1 cup measuring cup. Add vinegar and fill rest of measuring cup up with water. Mix with flour mixture and roll out on floured board. Makes 3 (2 crust) pies or 6 single crusts. For single crusts, bake at 325° for 30 minutes or until lightly browned. Bake 2 crust filled pies for 30 minutes at 425°.
Drain pineapple. Reserve liquid and measure. Add water to make 2 1/4 cups. Combine pudding mix, sugar and 1/4 cup pineapple syrup in saucepan. Add egg and blend well. Stir in remaining syrup. Stir over medium heat until comes to full boil. Remove from heat and cover with wax paper. Chill.
Place peach slices in bottom of 1-quart casserole. Mix brown sugar, 2 tablespoons flour and salt. Pour over peaches. Sift together remaining dry ingredients, cut in shortening. Add milk to make soft dough and mix slightly. Drop by teaspoonfuls on top of peaches. Bake in preheated oven until browned.
Select a prime rib roast, well marbleized. Let stand at room temperature for 1 hour. Preheat oven to 375°. Season roast with salt and pepper. Place in a shallow roasting pan. Do not cover or add water. Put in oven and cook for 1 hour. Turn off oven, but do not open oven or peek at any time until ready to serve. Regardless of length of time roast has been in the oven, turn oven to 375° and bake for 30 to 40 minutes before serving it. Roast will be brown, crisp and beautifully pink all the way through, medium rare and juicy.
Melt butter in a heavy 4-quart pan. Add flour. Cook and stir until thick and bubbly. Remove from heat. Gradually add broth. Add next 7 ingredients. Return to heat and bring to a boil. Reduce heat. Cover and simmer for 20 minutes. In small bowl, blend egg yolk and cream. Gradually blend in several spoonfuls of hot soup. Return all to saucepan. Stir and simmer 15 minutes. Add cheese until melted.
Cook the rice. Wash the tomato, mushrooms and green pepper. Cut the mushrooms in half and mince the green pepper. Peel and slice the onion. Melt the butter in the skillet and saute the onion until soft. Add the other vegetables, tomato paste, salt, cayenne and curry powder. Cook for 15 minutes, stirring. Stir in the cooked rice and serve.
Combine Bisquick|, milk and Cheddar; beat with a wooden spoon for about 30 seconds. Spoon onto greased cookie sheet. Smooth tops down with spoon. Bake in 450° oven for 8 to 10 minutes. Combine butter and garlic powder; pour over hot biscuits. Serves 8.
Mix cake mix according to directions. Grease and flour 13 x 9-inch pan. Sprinkle coconut on bottom of pan. Sprinkle pecans on top of coconut. Pour cake batter on top of pecans. Melt butter, cream cheese and sugar in saucepan over low heat until melted. Pour over cake batter and bake at 350° for 30 minutes or until toothpick comes out clean.
In a large bowl, mix flour, salt and 1/4 cup milk. Add eggs and 1/4 cup milk and stir. Add Schnapps and stir. Add apples and stir. Cover bottom of baking dish with butter and pour mixture on top. Bake at 425° about 1/2 hour. Dust with powdered sugar. Serve hot, warm or cold.
Kream sugah 'n buttah...add beat up aig yolks...mix gud...sift flour'n bakin' powder...now add flour mixture 'n milk alternately to sugar mixture...mix 'n pore in 3 pans...bake at 350° until done...'bout 30 minutes.
Mix sugar, cream and syrup until combined well. Pour in heavy pan and cook over medium heat until mixture reaches soft-ball stage. Try not to stir while mixture is heating. Once soft-ball stage is reached, remove from heat and beat until spreading consistency is reached. Placing pan in cold water will speed this process.
Cook pasta according to package directions; drain and set aside. Coat a large nonstick skillet with a nonfat cooking spray. Place over medium heat until hot. Add the broccoli and the next 3 ingredients; saute 4 minutes. Add pepper strips and mushrooms; saute 4 minutes longer. Add pasta, tomato and vermouth; toss gently. Cook until thoroughly heated. Sprinkle with cheese, parsley and pepper flakes; toss gently. Serve immediately. Yields 9 servings. Contains 2.3 g fat.
Beat eggs and oil together. Add cake and pudding mixes and the hot water (be sure to add the hot water a little at a time while beaters are running). Beat for 3 minutes at medium speed. Stir in poppy seed. Bake for 40 minutes at 350° in a tube or Bundt pan. Sift with powdered sugar on top while still warm.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. Cook broccoli according to package directions; drain well. Stir in sour cream and soup mix; mix until well blended. Spoon into baking dish. In a small bowl, mix cracker crumbs and butter or margarine. Sprinkle over broccoli mixture. Bake for 25 minutes, or until heated through. Makes 6 servings.
Mix dry ingredients. Mix all other ingredients in separate bowl. Add to dry ingredients and mix thoroughly. Bake at 350° for 40 to 45 minutes.
Mix water and sugar. Place over low heat until sugar is dissolved. Add fruit juices and bananas mixing well. Cool and freeze until firm. Serve. Thaw until mushy. Add ginger ale. Makes approximately 35 servings. More ginger ale can be used.
Line a baking sheet with foil. Place saltines on foil covering entire surface. Melt margarine in saucepan; add brown sugar. Pour margarine/sugar mixture over crackers. Bake in oven until bubbly for about 5 minutes at 350°. Remove from oven. Immediately place chocolate chips on hot mixture. Spread evenly. Cool. Break into pieces.
Put first 4 ingredients in sifter; sift. Put 1/2 of the shortening in baking pan and other 1/2 in the sifted flour mixture. Cut in the shortening. Add the buttermilk. Stir and dump onto a floured surface, quickly. Knead to a smooth ball, quickly.
Poach fillets in wine in a 350° oven until fish flakes easily with a fork, but is still moist, 15 to 20 minutes. Do not overcook. Reserve 1/4 cup shrimp; mash remaining with 2 tablespoons butter and set aside.
Preheat oven to 350° (325° for glass dish). In 13 X 9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine: mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients: press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Hollow out bread in shape of a bowl. Set aside. Save bread chunks as "dunkers." Shred beef into small pieces and mix well with remaining ingredients. Chill. Pour into bread bowl. Arrange dunkers around bowl. I usually cut up extra bread for dunkers. Eat bowl when dunkers are gone.
Dissolve Jell-O in boiling water. Cool slightly. Add frozen orange juice, stirring until completely dissolved. Chill until slightly runny. Add pineapple, oranges, marshmallows and pecans. Pour in 11 x 8 pan. Chill until set. Serve on lettuce leaf and top with mayonnaise (optional).
Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients and add to creamed mixture. When well mixed, add nuts and chips. Bake at 350° for 8 to 10 minutes. Drop by teaspoonful on ungreased cookie sheet. Don't overbake.
Trim all fat from venison. Partially freeze steak for easy slicing. Cut into paper-thin slices. Seed green pepper, slice into thin rounds. Heat margarine in heavy skillet over medium heat. Add green pepper and onion. Cook for 5 minutes or until onion is transparent. Stir frequently. Remove to heated plate with slotted spoon. Heat additional butter in skillet if necessary. Add venison strips in single layer. Sprinkle with seasoning. Cook over medium high heat for 1 minute, turn strips over. Cook for 2 minutes longer. Add peppers and onion. Cook for several minutes longer, stirring constantly. Do not overcook. Serve immediately.
Saute peppers, leeks and onions in butter until onion is transparent. Add broth and cream. Simmer 30 minutes. Puree in blender. Return to saucepan and simmer 15 minutes. Remove from heat. Add salt to taste.
Saute onion in oleo in baking dish. Pour uncooked rice over butter and onion in dish. Pour consomme over all. Bake at 375° to 400° for 45 minutes.
Place cabbage and onion in saucepan. Add enough water to cover cabbage. Bring to boil; reduce heat and cook until fork-tender. In another saucepan, melt butter over medium heat. Add and stir in flour. Blend well. Gradually add milk, stirring constantly. Cook and stir mixture over medium heat until it thickens. Season to taste with salt and pepper. Drain cabbage mixture. Add and stir the cabbage mixture into seasoned sauce. Heat to boiling and serve.
Cook broccoli as directed. Add garlic powder. In large pot, melt butter and saute onions until tender. Add 2 cans of chicken broth and boil. Cook noodles in broth. Add broccoli with juices, then cheese and half and half. Lower heat and cook until melted. Salt and pepper to taste.
Mix together and put in two round tins. Bake at 350° for 20 minutes or less. Frost with chocolate frosting.
In large kettle, brown meat with onion; pour off fat. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 30 minutes. Refrigerate leftovers.
Dice Ro-Tel tomatoes & green chilies. Reserve 1 Tbsp (drained) for garnish. Combine all ingredients in saucepan. Heat just until cheese melts, stirring frequently. Serve warm with assorted raw vegetable dippers and toasted French bread slices. Garnish dip with reserved tomatoes, red pepper and (optional) green onion if desired. Makes 4 cups.
Brown meat and onion. Add all other ingredients; mix well. Pour into casserole dish (about 2-quart size). Bake at 400° for 30 minutes or 350° for 1 hour.
Mix all ingredients. Bake at 350° for 30 minutes or until bubbly. Serve with corn tortilla chips.
Brown hamburger with onions and drain. Prepare the taco and chili mixes according to the packages.
In a blender, blend milk and extract. Add frozen banana and pineapple chunks, a few at a time. Add ice cubes one at a time. Blend until smooth. Serves 1.
Cook rice in 2 1/2 cups chicken broth for 20 minutes. Add onion and cook 5 minutes. Mix all ingredients together and pour into large casserole dish. Cover top with 1 stack of Ritz crackers mixed with 1 tablespoon melted butter. Bake 40 minutes at 350°.
Mix all ingredients together and bake for 30 minutes at 350° in buttered Pyrex dish. Will rise like souffle.
Cook sugar and Karo syrup on low heat. Bring to boil. Remove from heat; stir in peanut butter. Blend until smooth. Fold in corn flakes until all coated. Drop by teaspoon onto waxed paper. Let cool and they will harden.
Beat eggs and syrup together. Add sugar, butter, vanilla and pecans. Mix well and pour into pastry shell that has been heated in oven and pressed down. If you heat the pie crust, it will cook better. Bake at 350° for 1 hour.
Cook and drain broccoli. Combine rice, ham, onion, green pepper, pimento, celery, Miracle Whip and black pepper. Layer this mixture and broccoli. Combine soup and cheese. Pour over top and cover with potato chips. Bake 30 to 40 minutes at 375°.
Mix as pie crust and make 24 to 36 balls. Press into ungreased tea size pans. Sprinkle with nuts. Press into dough slightly.
Mix oil and sugar well. Add eggs one at a time, beating well after each. Add all other ingredients and mix well. Bake in 3 layers at 350° for 30 minutes. Let cake cool completely before icing.
Boil 5 minutes. Make 2 cake layers and split to make four layers. Put filling between and on top of layers. Soaks in good.
Bake chicken, then cut into pieces. Put in shallow 9 x 13-inch pan. Mix cream of chicken soup, sour cream and garlic salt. Pour over chicken. Sprinkle Cheddar cheese on top. Mix cracker crumbs, poppy seeds and margarine. Spread on top. Bake at 350° for 35 to 45 minutes.
Spray 9 x 13-inch pan with Pam. Combine celery soup, milk and turkey. Pour into pan. Make stuffing using margarine and turkey broth. Cover turkey mixture with stuffing mix. Bake at 350° for 45 to 60 minutes. Serves 8 to 10 as a main dish. A perfect use for leftover holiday turkey.
In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Brown chicken in a skillet, or quickly grill. Place in a 9 x 9 inch greased baking dish sprayed with Pam. Pour reserved sauce over chicken. Bake, uncovered at 350° for 45 minutes. Add pineapple chunks and green pepper strips. Bake 15 minutes longer or until heated through. Serve with rice. Yields 4 servings. This recipe easily doubles or triples for 8 or 12 servings.
Combine first 4 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soup and milk. Heat thoroughly. Garnish with shredded cheese, diced, cooked ham or bacon, if desired. Yield: 2 1/2 quarts.
Mix all except 7-Up. Beat well. Add 7-Up; mix well. Bake in cookie sheet pan at 350° for 40 minutes.
Cook chicken until done, tear off bones. Mix butter, melted, with dressing. Use a little of half to line bottom of 9 x 13-inch pan. Put chicken over dressing. Mix broth and soups together. Pour over chicken. Put the rest of dressing in pan. Bake at 350° for 35 minutes.
Melt butter; add grated orange peel and eggs. Mix until smooth. Add dry cake mix, stir. Add oil, orange juice (thawed) and water. Mix well. Add Jell-O. Mix well. Pour into greased 13 x 9-inch baking dish. Bake 25 to 30 minutes.
Break ends of asparagus off by holding the tip in one hand and the stalk end in the other and bending stalk until it breaks. Stalk will break off where the tender part begins. Place the tips in a pot of well-salted boiling water. Blanch for 3 minutes. Drain and pat dry. Cut on the diagonal into 1 inch pieces. Heat the oil in a large skillet over high heat. Saute the asparagus, tossing for 1 1/2 minutes, until just crisp-tender. Off the heat, toss in vinegar and salt to taste.
Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved. Add orange sherbet, stir until melted. Stir in 1 can of the oranges. Pour into 6-cup ring mold; chill until firm.
Put sugar, sifted flour, baking powder, soda and cinnamon in bowl and stir well. Beat eggs and add cooking oil. Add this to the first ingredients. Add diced apples, vanilla and pecans. Stir well. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes.
Remove skin and extra fat from chicken. Boil chicken in mixture about 50 minutes or until done. Stir in cornstarch and water to thicken; serve.
Mix shortening and brown sugar and eggs. Add sour milk. Sift flour, soda and salt. Stir in shortening mixture, add pecans, cherries and dates. Chill dough overnight. Will keep a long time in refrigerator. You can bake part of them at a time. Drop by teaspoon 2 inches apart on greased baking tray. Bake at 400° for 8 to 10 minutes. Makes 7 dozen.
Gradually beat milk into cheese in a large bowl until smooth. Add pudding mixes and 1/2 teaspoon of cinnamon. Beat one or two minutes. Pour in pie crust. Mix apples and other 1/2 teaspoon cinnamon in a small bowl. Sweeten to taste. Spoon over pudding mixture. Refrigerate for 4 hours or until set. Store in refrigerator.
Preheat oven to 375°. Cook bacon until crisp; remove bacon from skillet and crumble. Drain fat, reserving 2 tablespoons. Saute onion and celery until tender. Add beefaroni, crumbled bacon, vegetables and 1 cup cheese; mix well. Spoon mixture into 2-quart casserole. Combine corn chips and 1 cup shredded cheese. Sprinkle over top of casserole. Bake at 375° for 25 minutes. Serves six.
Mix ingredients. Bake in greased muffin tins in 425° oven for ten minutes. For smaller batch, use half ingredients.
Cover 13 x 9-inch baking dish with 1 can cream of chicken soup. Cover with broccoli. Add another layer of cream of chicken soup. Cover with Cheddar cheese. Add layer of cream of mushroom soup. Sprinkle parsley on top of soup.
Bake at 350° for 35 to 40 minutes. Cut in squares.
In a large skillet, cook onion and garlic in oil until onion is soft. Break up tomatoes and add with juice to skillet. Stir in crushed red pepper. Increase heat and boil sauce. Stir until liquid has evaporated (about 18 minutes). Season with salt and pepper. Keep warm.
Cook Boston butt until falling apart. You want it good and tender. Add everything else and cook on low heat until done. It will be done when the potatoes are tender.
Melt the butter in a large saucepan over low heat; add the leeks and cook, stirring frequently, until very soft but not browned (about 8 minutes). Add the potato to the leeks and stir to coat with butter. Pour in the stock and simmer, uncovered, over low heat for 15 minutes. Add the milk and cream; simmer for 10 minutes more. Add the salmon and corn; simmer just until the fish and corn are done, about 5 minutes. Season to taste with salt and pepper. Serve hot! Serves 6.
Cook squash and onion in small amount of water until tender. Drain, reserving 1/2 cup liquid. Make sauce in skillet by combining butter, flour, milk and reserved liquid. Cook until sauce is as thick as heavy cream. Add salt, 1/2 cup grated cheese, pepper and squash mixture. Pour into greased baking dish. Top with remaining cheese and bread crumbs. Sprinkle top with paprika. Bake at 350° for 30 to 40 minutes, until brown. Serves 4 to 6.
Add: firm arms, gentle direction, loving looks, soft words, understanding, interest, patience, squeeze frequently. Mix with family fun and lots of laughter. Surround with security and warmth. Keep at even temperature until well set and molded. Turn out with confidence to explore the exciting world around them.
Dissolve gelatin in 1/2 cup water. Heat evaporated milk, remaining water and 1/2 cup sugar to just below boiling. Add gelatin to hot mixture and stir until completely mixed. Cool. Add almond extract. Pour into a flat pan and refrigerate. When solid, cut into cubes. Combine the chilled fruit mixture with syrup and the almond cubes.
Put in bowl flour, salt and sugar; cut in shortening. Add egg. Mix vinegar and water together and add to flour mixture.
In mixing bowl, combine cake mix, oil and eggs and mix well. Roll into small balls and place 2 inches apart on ungreased pan. Do not flatten. Bake at 350° for 8-10 minutes. Cool for 5 minutes and remove from pan.
Combine eggs, sugar, salt, lemon juice, pineapple juice and butter and cook in a double boiler until thick. Cool and pour over drained fruit. Whip the cream, then fold in fruit mixture. Chill 24 hours.
Put a tablespoon or so of oil (can be olive oil) or drippings in heavy skillet. Heat and then add ground beef; cook until lightly browned. Add onion, green pepper and seasonings and continue cooking until vegetables are tender. Add soup and tomatoes; simmer for 15 or 20 minutes. Add water chestnuts. Check seasonings. You may prefer to add a little more garlic powder, pepper, etc.
Soften butter; beat well. Add sugar and mix. Stir in water, vanilla and cocoa powder. Add oats gradually and mix. Chill overnight in refrigerator. Shape into balls and roll in confectioners sugar. Store in refrigerator. Makes 3 dozen.
Mix all ingredients together. Roll dough out thin. Cut medium circles out; spoon filling into center of dough and pinch edges together. (Filling can be anything you want.) Place in boiling water for approximately 2 to 3 minutes. When ready to serve, fry in skillet with butter and fresh chopped onions.
Drain fruit, reserving syrups. Cut pears in half lengthwise. Measure syrups to make 1 1/2 cups. Combine fruit syrups, lemon juice, salt and cornstarch in small saucepan. Cook, stirring constantly, until thickened and bubbly. Add Sweet 'n Low. Add small amount of hot mixture to well beaten egg and blend thoroughly. Return to hot mixture and add grated lemon peel. Cool. Place small amount of lemon custard in bottom of 4 sherbet glasses. Arrange 4 pear slices, spoke fashion, in custard. Divide remaining custard over pears. Garnish with 2 orange segments. Chill. Makes 4 servings.
In large mixing bowl combine spice cake mix, raisins, cooking oil, applesauce and egg; beat at medium speed of electric mixer for 1 minute. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake cookies at 350° for 12 to 15 minutes. Makes 6 dozen.
Crust: Cut sugar cookie dough (do not roll) into 1/2-inch slices and place on a pizza pan, approximately 1-inch apart. Bake according to package directions. Let cool completely.
In Dutch oven, combine all vegetables and onion. Press hamburger on top. Pour soup over and bake until vegetables are done.
Cream shortening and sugar together; add egg, molasses. Sift dry ingredients together and add all together. Form into 1 in. balls and roll in granulated sugar. Bake at 350° 12-12 min. They burn easily, don't over cook. If dough is too sticky, put in regrigerator.
In saucepan, combine cranberries and water. Bring to boil and simmer 3 minutes. Mix sugar, cornstarch an cinnamon and add to hot cranberries. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat. Gently stir in pears.
Add 1/2 cup sugar into eggs and beat until smooth. Combine remaining sugar, oil and melted chocolate. Stir into egg mixture. Add vanilla. Sift flour and measure. Add salt and blend into creamed mixture. Add nuts and beat thoroughly until smooth. Line two greased 8-inch shallow pans. Pour mixture into pans and bake for 25 minutes in a 350° oven.
In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat. Cool slightly. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough 30 minutes. Heat oven to 325°. Shape dough into 1-inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake for 15 to 18 minutes, or until edges are set. Makes 48 cookies.
Dissolve yeast in warm water. Stir in milk, margarine, sugar, eggs and salt. Stir in 1 cup of the flour. Stir in remaining flour and continue stirring, scraping down from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Stir down dough by beating 25 strokes.
Preheat oven to 325°. Line 15 x 10-inch jelly roll pan with aluminum foil; grease. In large bowl combine all ingredients except condensed milk and margarine. Stir in remaining ingredients until well blended. Pat mixture evenly into prepared pan. Bake 25 to 30 minutes or until golden brown. Cool slightly; remove from pan and peel off foil. Cut into bars. Store loosely covered at room temperature.
Boil potatoes, then peel and dice them. Drizzle butter over diced potatoes. Add salt, pepper, and green onions to potatoes. Stir. Mix soup and sour cream together. Pour over potatoes. Mix well. Put in a 9 x 13 inch pan and top with cheese. Bake at 350 degrees for 30 minutes.
Rub flour, salt and pepper into round steak. Brown in a skillet. Add remaining ingredients. Cover and simmer 1 1/2 hours until meat is tender. Serve over noodles or rice, if desired. Serves 4 to 6.
Mix butter and crumbs and place in 9-inch square pan. Place the coconut, chocolate morsels and nuts in pan in order given. Pour milk over mixture and smooth out evenly.
Saute 1 medium onion until lightly browned in 1 tablespoon olive oil. Add 1/4 to 1/2 cup pine nuts to skillet of onions and stir rapidly, taking special care not to burn them. Lift the skillet off the burner and shake as they begin to brown. Use either a vegetable stock made from water leftover from boiling vegetables in a previous meal or a meat stock from a previous meal or foul dish. (If you are in a hurry, just use 2 to 4 cups of water and let the onions and pine nuts form most of the flavor.)
Rinse and scrub potatoes. Pat dry. Prick a few times with a fork. Bake at 375° for about 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl. Separate eggs. Add egg yolks to potato pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture. Fill potato shells with mixture. Sprinkle with cheese. Bake in oven at 375° for about 15 minutes or until heated through. For variation; add chopped sauteed onion, chopped chives or parsley, thinly sliced pepper or sauteed mushrooms to potato mixture. Season to taste with mustard, curry powder or nutmeg.