HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs one at a time. Stir in pineapple. Fold in bread cubes. Put in greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour.
Beat egg yolks until light and lemon color, add sugar and milk. Sprinkle pudding mix over this and mix well. Cook according to directions for the pudding. Let set for 5 minutes then pour into a 9-inch baked pie crust. Add meringue and bake in 400° oven until meringue is browned.
Cook spaghetti noodles. Drain and cool. Add bell peppers, onion and olives. Stir. Pour Catalina dressing over top and mix well. Refrigerate until flavors blend.
Blend together flour, salt and shortening or butter. Then add cold water. Stir. Let stand 5 minutes. Roll out dough.
Combine all ingredients well. Pour into a greased 9 x 13-inch pan. Bake at 375° for 30 minutes or until golden brown.
Melt butter. Add other ingredients. Put in ungreased muffin tins. Preheat oven to 450°. Bake 15 minutes or until golden.
Brown meat and cook noodles. Drain noodles and then mix with corn and tomato soup. Add all other ingredients together with the noodles. Stir everything together and then place in oven at 350°; bake for about 20 minutes. Sprinkle with more shredded cheese on top, if desired. Serve with salad and garlic bread. Quick and easy.
Cream butter. Beat in sugar, a little at a time. When creamy, add eggs (one at a time) beating well after each addition. Add almond and vanilla extract to milk. Alternate milk and flour mixture (which has been sifted several times with baking powder), beating lightly until smooth. Bake at 350° for 1 hour in ungreased tube pan.
Soak corn flakes and milk for 5 minutes. Add remaining ingredients. Bake at 375° for 1 hour.
In a large bowl, combine all ingredients EXCEPT CHERRIES. Mix well and chill at least 1 hour before serving. Garnish with the cherries.
For cake: mix dry ingredients. Add other ingredients. Bake in three greased 9-inch pans at 350 degrees until done.
Drain pickles. Cast off ends. Slice 1-inch thick. Layer pickles, then sugar. Add some garlic, cloves and allspice. Add more sugar. Continue until pickles are used. Be sure to use all 5 pounds of sugar. Refrigerate 7 days. Stir and shake each day.
In a small mixing bowl, beat egg whites until soft peaks form; set aside. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda. Add to creamed mixture alternating with milk, beating well after each addition. Add vanilla; fold in egg whites. Fold in nuts if desired. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 40 to 50 minutes. Cool on wire rack. If desired, garnish with whipped cream or banana slices. Yield: 12 to 16 servings.
Mix the last 5 ingredients together with a little milk. Add remaining milk; bring to a boil. Thicken. Add the vanilla. Top with meringue.
Beat egg whites until stiff and add sugar and mashed strawberries. Beat at high for 15 minutes. Add whipped cream. Put in graham cracker crust and freeze.
Brown pork chops; place in casserole. Place onion slices on chops; sprinkle with salt and rice. Combine soups; pour over pork chop mixture. Add water. Cover. Bake for 1 hour at 350°. Yield: 6 servings.
Scrub potatoes well. Cut potatoes in half longways. Score approximately 1/4-inch deep crisscrosses along cut sides of each potato half. In a 9 x 13-inch pan, place oleo and oil. Heat until melted. Place potatoes in pan with cut and scored side down. Bake at 350° for approximately 1/2 hour or until potatoes are done.
Combine eggs and milk; add flour, baking powder and salt. Beat until smooth. Pour through a funnel into hot oil. Fry until golden brown (3 minutes). Turn and fry one more minute. Go-o-o-d!! Serves 8.
Sift together baking powder, soda and salt. Melt butter in small saucepan. Stir in brown sugar; pour into large bowl and cool. Stir in egg and vanilla. Beat in dry ingredients. Stir in walnuts and half of the chocolate pieces. Spread into a greased 9 x 9 x 2-inch pan. Sprinkle batter with remaining chocolate, pressing slightly. Bake in 350° oven for 20 minutes or until mixture starts to pull away from edges. Cool in pan and cut.
Rinse frozen shrimp in a colander with cold water; set aside to drain. In a 12-inch skillet or large flameproof casserole, heat oil until hot. Add onion and red and green peppers and cook, stirring occasionally, until limp, about 5 minutes. Stir in garlic, hot water and rice; mix well. Heat to boiling; stir. Reduce heat to medium-low, cover and cook 15 minutes. Stir in lime juice, shrimp, salt and pepper. Cover and cook 5 to 7 minutes longer. Serve, mounding slightly, on lettuce-lined plates with tomatoes. Sprinkle with cilantro.
Combine first 6 ingredients. Beat eggs; add sugar, pumpkin, oil and water. Stir in flour mixture. Add coconut and nuts. Let stand one hour. Put small amount of batter in muffin tins. Put piece of cream cheese on top. Top with batter. Bake at 375° for 20 minutes. Makes about 30 muffins.
Heat oven to 400°. Mix well and roll into balls. Roll in cinnamon and sugar mixture. Flatten slightly. Bake 8 to 10 minutes.
In large bowl place chopped cabbage, sliced onions with tops, broken noodles (crush in pkg.), almonds, and sesame seeds. Mix remaining ingredients well. Pour over salad and toss. Serves 4-6.
Mix sugar, salt, syrup and milk in pan. Bring to boil slowly. Cook until small amount forms soft ball when dropped in cup of cold water. Remove from heat. Add peanut butter and vanilla; mix, do not beat. Cool to lukewarm. Beat just until creamy and loses gloss. Pour into lightly greased pan. Cool; cut into squares.
Boil, peel and slice potatoes. Saut onion in butter. Add water, vinegar, sugar, salt, pepper, potatoes and flour. Pour into covered casserole and bake in 275° oven for about 1 1/2 hours. Serves about 12. Real good reheated.
Brown onion and garlic in butter. Add meat (which you have had the butcher slice as thin as possible, about 1/8-inch thick and which you have cut into 1/2-inch squares, removing all fat) and brown. Cover with wine, water and spices. Simmer until tender (about 1 1/2 hours). Add tomato sauce, soy sauce and mushrooms; simmer 1/2 hour longer. Just before serving, carefully stir in sour cream and garnish with parsley. This dish is best cooked in a Dutch oven and served over rice.
Grind and mix all ingredients, except mustard. Cook 50 minutes. Add mustard. Cook for 10 minutes. Seal in sterilized jars.
Brown meat, celery and onion together. Put all ingredients together in greased 13 x 9-inch casserole dish and cover. Bake at 350° for 1/2 hour. Uncover and bake 20 minutes. Sprinkle with 1 can Chinese noodles and bake 10 more minutes.
Mix together graham crackers and 1 stick margarine. Spread in bottom of a 9 x 13-inch pan. Slice bananas and layer on top of crust. Mix 1 stick of margarine, powdered sugar and eggs. Spread over bananas. Mix together Cool Whip, nuts and pineapple. Spread over fluffy mixture. Top with cherries and nuts.
Beat eggs, Crisco and sugar. Add baking powder, flour and anise. Mold any shape. Bake at 350° until light brown.
Mix flour, soda, baking powder and salt. Add sugar to margarine; mix well. Blend eggs and vanilla. Add flour mixture gradually to eggs and vanilla. Stir in chocolate chips. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool in pan and cut into bars.
Place chopped tomatoes, peppers, onions, garlic and salt in crock. Let stand for 10 to 12 hours, preferably overnight. Boil vinegar and sugar until sugar is dissolved. Mix in tomato paste and tomato sauce. Add all other ingredients. Bring to a boil and boil only 5 minutes. Yields 10 to 12 pints.
Combine (whisk) milk and flour in a sauce pan or microwavable bowl. Cook on low to medium heat until thick. Do Not Allow to Brown or Scorch. Mixture will be very thick. Cool completely.
Take cubed steak, 2 x 2-inch piece. Roll 1/4 piece of onion and 1/2 slice bacon inside of cube steak. Brown in 1 tablespoon of oil. Then simmer with 1 quart of V-8 juice and seasonings, sliced thin celery, onion, carrots, garlic salt and powder, salt and pepper. Then thicken with 2 tablespoons of cornstarch when cooked until done. Serve with mashed potatoes.
Add shortening, salt, sugar and yeast to lukewarm water. Add flour and baking powder. Make a soft dough. Knead until smooth on well floured board. Roll out 1/2-inch thick and cut with a 2-inch cutter. Place on well-greased baking sheet. Let rise in a warm place until ready to bake. Bake at 400° about 20 minutes. Makes 24. Brush with melted butter.
Beat cream cheese until fluffy. Beat in sour cream and powdered sugar until well mixed. Refrigerate until serving time. Serve on scone with strawberry preserves. Makes 1 1/2 cups.
Cut lamb into five pieces. Season with salt and pepper. Place in a hot skillet and let fatty sides get brown. Mix chili sauce, red pepper, vinegar and water and pour over lamb. Slice onion and add to mixture. Cover; simmer 1 1/2 hours, then remove lid and cook on medium heat for 20 minutes or until barbecue sauce is almost absorbed. Serves 4.
Melt shortening in heavy pot large enough to hold roast (with cover). When shortening is hot, place roast (which is rubbed with all the seasoning) into pot. Brown roast on all sides. Turn to low heat. Cover and simmer 3 1/2 hours. Add onions (sliced or chopped) to roast one hour before it is done.
Beat egg whites until foamy. Add the cream of tartar and beat until stiff. Add sugar and beat. Add crackers, nuts and vanilla. Bake in buttered oblong 13-inch pan at 325° for 30 minutes. (Allow cake to cool well.) Whip the preserves into the Cool Whip and spread over cooled cake. Sprinkle on coconut. Chill several hours. Cut into 2-inch squares. Keeps well in refrigerator several days. Also may be frozen several weeks.
Heat oven to 350°. Stir chopped pecans, flour, oats, brown sugar, soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press in an ungreased 13 x 9 x 2-inch rectangular pan; bake for 10 minutes. Spoon Marshmallow Creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over Creme; sprinkle with 1 1/2 cups peanuts.
Mix and cream sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9 x 13-inch pan. Sprinkle with sugar and nuts. Bake at 325° for 40 minutes. Remove from oven and frost while still hot.
Bake 1 deep-dish pie shell for 10 minutes at 400°. Slice tomatoes on bottom of pie shell. Sprinkle basil and oregano to taste over tomatoes. Spread onion on top of tomatoes. Mix mayo and cheese and spread over pie. Bake at 350° for 30 to 35 minutes.
Sift flour; mix all dry ingredients well. Add oil and eggs. Mix well. Add vanilla and mix. Cook in greased and floured 9 x 11-inch cake pan at 350° for 25 to 30 minutes.
Make chicken broth by steaming chicken in 2 cups water. Debone chicken. Heat cream of mushroom soup, chicken a la king, chicken broth and 1/2 pound American cheese. Add mushrooms, then cook broccoli and spaghetti as directed on packages.
Mix melted butter with stuffing. Pat 1/2 into greased baking dish. Mix other ingredients. Put on top and then put remaining crumbs on top. Bake 40 minutes at 350°.
Mix flour, sugar, baking soda and eggs together. Add crushed pineapple, coconut and chopped nuts. Pour into greased and floured 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Combine curry powder, 1/2 teaspoon salt and pepper. Sprinkle over chicken. In 10-inch skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt; mix well. Arrange chicken pieces over rice. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand, covered, until liquid is absorbed, about 5 minutes. Sprinkle with parsley. Makes 6 servings.
Mix all together and bake at 350 degrees for 30 - 40 minutes.
Break up bread and fry in the butter until browned. Mix rest of ingredients together and pour over bread. Put in greased baking dish and bake at 350° for 30 minutes. Serve hot as a vegetable.
Melt chocolate and butter slowly. Combine eggs and sugar. Add butter and chocolate to eggs and sugar. Add vanilla. Pour into an unbaked graham cracker crust. Bake at 350° for 25 minutes. Cool. Top with whipped topping and serve.
Cream butter and sugar. Add eggs, one at a time. Add flour and 7-Up alternately. Then add flavoring. Pour batter into a greased tube pan. Bake at 325° for 1 hour and 15 minutes.
Combine all ingredients. Pour into an 8-inch square pan. Bake in 350° oven for 30 minutes. Cut into squares while warm.
Cream together cream cheese and margarine. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth.
Sift 2 cups flour and confectioners sugar. Cut in margarine and press crumbs into 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat eggs, sugar and lemon juice together. Sift 1/4 cup flour and baking powder together and add to egg mixture. Pour over warm baked crust and bake 25 minutes. Sprinkle with confectioners sugar when cool, then cut.
Cream sugars, shortening, eggs and vanilla thoroughly. Combine flour, soda and salt. Add blended dry ingredients to creamed mixture and mix well. Stir in 1/2 cup M&Ms reserve remaining candies for decorating. Drop by teaspoonful or shape into 1 inch balls and place on ungreased baking dish. Decorate tops of cookies with remaining M&Ms as desired. Bake at 375 degrees for 10-12 min. Yield: 5-6 dozen.
Heat oven to 400°. Microwave Cheez Whiz as directed on package; pour into a small bowl. Dip each biscuit top in the Cheez Whiz. Dip biscuits in Parmesan cheese, coating tops completely. Sprinkle with herbs.
Heat oven to 400°. Grease pie tin. Cook beef and onion until brown. Stir in seasoning mix according to directions on package. Spread in plate. Top with chilies. Beat milk, Bisquick and eggs until smooth with blender. Pour on top of meat mixture. Bake 25 minutes. Top with cheese and tomatoes. Bake 8 to 10 minutes longer. After done, top with sour cream, tomatoes, lettuce and shredded cheese.
Combine ground beef with half of chopped celery and half of chopped onion. Make into balls and place in frying pan on medium heat until browned. Remove from pan and set aside. Saute pepper and remaining celery and onion, then add can of pineapple with the juice. Put meat balls into pan and pour gravy over them. Simmer for 20 minutes and serve over rice.
Take ground beef, brown it, drain it and refrigerate until it cools. Dice up tomatoes, add kidney beans and taco cheese. Add crumbled nacho chips. Mix all together, adding Italian dressing, then the ground beef.
Heat oven to 350°. Lightly oil a 2-quart casserole dish. Layer half the potatoes in bottom of dish. Add half the tomato slices. Combine basil, tarragon, garlic and lemon pepper. Sprinkle half the mixture and half the cheeses over the tomatoes. Repeat layers, ending with Parmesan. Bake for 30 to 35 minutes or until casserole is heated through and cheese is nicely browned. Makes 6 servings.
Combine cake mix, egg and melted margarine. Press firmly over bottom of a 9 x 13-inch greased pan. Sprinkle coconut over top, then add chocolate chips and nuts. Cover with sweetened condensed milk. Bake 30 minutes. Cool and cut into 24 squares. Refrigerate in airtight container.
Mix first 7 ingredients, add enough milk to make creamy. Stir in half the cheese. Fold in crab meat. Pour into a 1 qt. casserole dish. Top with remaining cheese. Bake in preheated 325 degree oven until bubbly, about 30 minutes. Serve with crackers.
Generously grease a 9-inch pie plate with margarine; set aside. In a small bowl, combine flour, baking powder and salt. In a large mixing bowl, beat eggs and orange extract by hand until foamy. Stir in sugar. Add flour mixture, stirring until well combined (will be stiff). Stir in apples, pecans and raisins. Spread evenly in greased pie plate. Bake at 325° for about 50 minutes or until golden brown and center appears set. Serve warm. To serve, cut in wedges and top with whipped topping.
Mix first 2 ingredients and set aside. Mix next 4 ingredients until smooth and creamy. Add vanilla and eggs; beat well. Add flour mixture gradually. Add oats and raisins. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 375° for approximately 8 minutes. Yields 4 dozen.
Cook macaroni until done and drain. Set aside until ready to use. Beat eggs. Mix in milk; stir well. Add margarine. Put over low heat. Stir constantly. Cut cheese in small pieces. Add to mixture. Cook until cheese melts. Add to macaroni and put in a casserole dish. Put slices of cheese on top. Bake at 400° until brown.
Chop onion and green pepper. Beat egg. Combine all ingredients and mix well. Bake in a greased loaf pan for 1 hour at 350°. This is also good for making salmon patties.
Bake 8 potatoes in microwave until tender. Cut in quarters. Scoop out some of the potato. Dab margarine on each section that has been placed in baking dish. Sprinkle sections with salt and pepper. Fry bacon until crisp; crumble over potato sections and sprinkle with cheese. Bake at 350° for 30 to 35 minutes. Serves 4.
Cook the potatoes, then mash them with milk, butter or margarine, salt and pepper to taste. Cook the ground beef until brown. Drain and line a casserole dish with the ground beef. Spread the can of corn, then the can of peas. Top with mashed potatoes. Cook in a 350° preheated oven, 30 to 45 minutes or until potatoes are brown. Serves 4 to 6.
Boil potatoes with jackets on until fork-tender. Drain. Peel and rice them (mash them if you don't have a ricer). Gradually add the remaining ingredients and knead until smooth and manageable. Roll dough into long rope-like strips about 3/4-inch pieces. Dip your fingers in flour and dent each piece. Boil 8 quarts water rapidly adding 2 tablespoons salt. Boil 10 minutes and drain. Add favorite sauce. Serves 6 to 8.
Cook corn and lima beans as directed on package; drain. Make 2 cups White Sauce. Add Cheddar cheese to sauce. Cut up green onions. Cut up pimento. Mix all together. Put in buttered casserole. Cover with croutons. Make croutons of dry toast, cut in small squares and browned in small amount of oleo. Bake about 1 hour at 350° or until thoroughly heated. Can make ahead of time. Refrigerate until time to heat.
Mix popcorn, peanuts and gumdrops in large bowl. Melt marshmallows with oil and butter in double boiler until smooth. Mix with dry ingredients. Press into ungreased angel food cake pan using cold water on hands.
In a small bowl, mix meat, crumbs, egg, onion and 1 teaspoon bouillon. Shape into 1-inch meatballs. In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil. Add meatballs and pasta; cook 10 minutes. Add spinach; simmer 3 to 5 minutes or until tender. Serve with cheese if desired. Refrigerate leftovers. Makes about 2 quarts. Two cup serving: 182 calories, 14 g protein, 12 g fat, 5 g carb., 39 mg calcium, 95 mg cholesterol and 1224 mg sodium.
Boil the cocoa and water together until thick; cool. Combine the remaining ingredients. Add cocoa mixture. Bake at 375° for 30 minutes.
Spread cranberries in a well-greased 10-inch pie plate. Sprinkle cranberries with 2/3 cup sugar and nuts. In a bowl, beat eggs, adding 1 1/4 cups sugar gradually. Add flour, butter and shortening and beat well. Pour mixture over cranberries and bake at 325° for 60 minutes. (Place a cookie sheet under pie plate for leakage.) Serve warm with ice cream.
Cream Crisco, sugar and eggs together. Add 1 cup mashed bananas, 1/4 cup buttermilk and vanilla. Add creamed mixture to dry ingredients. Mix well. Pour into two round cake pans, greased and floured. Bake at 350° for 25 to 30 minutes or until done.
Cut steak into 3-inch pieces. Roll in flour and fry. In leftover oil, add flour until slightly thick. Cook until golden brown. Add onions and cook until they are tender. Add salt and pepper to taste. Add water until gravy reaches desired thickness. Add fried steak and simmer for 30 minutes.
Mix dry ingredients together. In another bowl, combine eggs and vanilla. Add pumpkin. Combine with dry ingredients and mix well with mixer. Stir in carrot and raisins. Pour in muffin pan sprayed with Pam (1/4 cup per muffin). Bake at 350° for 15 minutes. Makes 12 muffins; six muffins equals one serving.
Mix together and bake at 350° for 1 hour in a 9 x 13-inch pan. Sprinkle on grated cheese the last 5 minutes.
Preheat oven to 350°. Cut thin slice from stem of peppers. Remove all seeds and membranes. Wash inside and out. Heat 2 cups of water and 1 teaspoon salt to boiling. Add peppers and cook 5 minutes. Drain. Mix remaining ingredients. Lightly stuff peppers and place in ungreased baking dish. Cover and bake 45 minutes, then uncover and bake 15 minutes.
Use 1/2 water to melt lemonade. With other 1/2 water add to sugar in saucepan and heat to dissolve. Add to lemonade, then add juice. Put in large mouth container. Freeze to a slush. Add ginger ale when you start to serve.
Cream together butter and sugar. Add eggs and vanilla. Beat well. Add other dry ingredients. Mix together last 4 ingredients and add to mixture. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Simmer until onion and celery are done. Add shredded meat. Serve on bun with slaw.
Crush cookies. Line a 9 x 12-inch pan with some and set aside. Melt marshmallows in milk and vanilla. Fold in Cool Whip and layer.
Cook yams and potatoes until almost tender. Peel, slice and layer in casserole. Alternate rows of apples and potatoes, ending with apples on top layer.
Place in Pyrex 9 x 13-inch dish. Layer as listed. Bake at 300° for 1 hour.
Place drained spinach in unbaked pie shell. Cover with shredded Swiss, then crumbled bacon. In medium bowl, mix together remaining ingredients and pour over spinach, cheese and bacon. Bake at 400° for 40 minutes or until lightly browned.
Cream butter, powdered sugar and vanilla together. Add eggs and beat well. Add flour gradually and mix well. The dough is soft and will be easier to work with if cooled for an hour or so before using. Drop batter by teaspoons onto a lightly greased baking sheet. Bake at 400° for 8 to 10 minutes or until lightly browned. Remove from pan at once. Makes 9 dozen.
Place potatoes and cheese in a buttered casserole pan. Mix soup, milk and onion. Pour evenly over potatoes and cheese. Bake for 35 minutes at 375°.
Cook broccoli; drain. Arrange stalks in a greased baking dish (12 x 7 1/2-inch). Layer chicken atop. Combine next three ingredients until creamy. Add salt and pepper to desired taste. Pour over chicken. Sprinkle with cheese completely, allowing no sauce uncovered.
Cream cheese should be at room temperature. Blend in all ingredients. Chill; serve with fresh fruit.
Season chicken with favorite spices (seasoned salt, pepper and heavy with garlic, granulated garlic). Brown chicken in butter. When chicken is done, turn off heat and stir in sour cream. Serve with rice or noodles. Delicious and fast!
Melt chips. Add noodles and peanuts. Stir until coated. Drop on waxed paper with spoon.
Heat oven to 450°. Mix all ingredients except 1 cup of croutons and the cheese. Spoon into baking dish. Sprinkle with remaining croutons and top with cheese. Bake approximately 20 minutes or until bubbly.
In a large kettle or Dutch oven, combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened. Bring to boil, uncovered, for 10 minutes, stirring frequently. Add raspberries; return to boiling. Boil hard for 5 to 6 minutes or until thick; stir frequently. Remove from heat. Add gelatin; stir until dissolved. Ladle into half pint jars or freezer container. Leave a 1/2-inch headspace. Seal; label. Store 3 weeks in the refrigerator or 1 year in the freezer.
Combine sugar, margarine and cocoa; beat well. Add eggs, one at a time, beating well after each addition. Add soda and salt to buttermilk. Add milk to sugar mixture alternately with flour; add vanilla. Stir in boiling water. Mixture will be thin. Bake in layer pans at 350° for 30 minutes or until cake is firm.
Flour meat cubes. Put in thick pan with 2 tablespoons fat and brown. Pour in liquid, cover tightly and cook over low heat until almost tender (about 1 1/2 hours). Add spices and raw vegetables; cook 30 to 45 minutes longer. Just before vegetables are tender, add the peas. Serves 6.