HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add milk and mix well. Add all remaining ingredients. Mix well. Pour into 9-inch greased pie pan. Bake at 325° for about 30 minutes or until firm in middle. Makes own crust. Makes 6 servings.
Mix all dry ingredients together, then mix in the shortening and mix until looks like corn meal. Then add the buttermilk and mix together and dump on a piece of foil with some flour scattered on it and knead just enough to work with the dough and pat to thickness desired and cut out and place on greased cookie sheet. Then bake for about 20 minutes at 425°.
Mix brown sugar, corn syrup, peanut butter and salt in large microwavable bowl. Microwave, uncovered, on High for 1 minute and 30 seconds or until mixture begins to bubble. Stir. Stir in popcorn and peanuts until well coated. Let stand 5 minutes. Shape mixture firmly into four 3-inch balls with hands dipped in cold water. Place on waxed paper. Let stand about 30 minutes or until completely cool. Wrap each in plastic wrap.
Mix well. Shape into nickle size balls on cookie sheet. Bake at 300° for 20 to 25 minutes.
Make crust and spread in bottom of a 9 x 11-inch baking dish.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats, nuts and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies. Cool one minute on cookie sheet; remove to wire rack. Store tightly covered. (I always cook one pan without raisins first because Kathy doesn't like them, but Robert does.)
Line large cookie sheet with foil and spray with Pam. Put crackers on foil. Bring margarine and brown sugar to boil. Boil 1 or 2 minutes. Pour over crackers.
Mix all ingredients together and put in casserole. Bake in a 350° oven for 1 1/2 hours.
Combine wine, vinegar, Worcestershire sauce, shallots and tarragon in saucepan and simmer very slowly for about 5 minutes. Heat water in bottom of a double boiler over very low heat until just simmering. Strain previous mixture and place the liquid in top section of boiler. In a separate bowl, beat the egg yolks with about 1 tablespoon butter; then add slowly to mixture in boiler, while continuously whisking. Add 1/2 teaspoon at a time of remaining butter while slowly and constantly whisking until the emulsion is formed. As the emulsion is forming, the egg will be cooked, not scrambled. Salt and pepper to taste.
Mix flour, sugar, cinnamon, salt, baking powder, salad oil and eggs well. Add carrots, walnuts and pineapple. Bake in a 9 x 13-inch greased dish at 350° for 1 hour.
Cook onion and margarine together, then add the broccoli. Cook until soft. Heat soup and water, then mix with broccoli. Add the Cheez Whiz. Add 1/2 cup of the cooked rice. Put in a buttered casserole dish and bake at 350° for 20 to 25 minutes.
Saute onions in butter. Add ground beef and brown. Season. While onion and meat are browning, cook macaroni. Stir macaroni into meat mixture. Add tomato soup and water. Simmer in heavy skillet, covered, 15 minutes. Serve with lettuce salad and corn bread.
Preheat oven to 350°. Cook spaghetti. In medium saucepan, melt margarine. Add half and half and the Velveeta. Heat until the Velveeta is completely melted.
Cut top from pumpkin; reserve for lid. Scoop out seeds and fiber; discard. Combine remaining ingredients in large saucepan; stir over low flame until liquid begins to simmer. Place pumpkin on a large sheet of heavy foil in baking pan. Pour hot liquid into pumpkin and place lid on top. Pull up foil to enclose pumpkin loosely and fold to close openings. Bake at 350° for 3 1/2 hours. Remove pan from oven and let stand; pumpkin keeps warm 3 to 4 hours, may be served warm or cooled.
Mix hamburg, pork, onions and spices. Cook for 1/2 hour, breaking up meat. Add crackers (chopped fine with rolling pin); place in pie shell. Poke holes in top of crust; bake at 350° for 1/2 hour.
Brown ground beef and onion. Add remaining ingredients except noodles, rinsing each can of soup with a small amount of water. Bake 1 hour at 250° to 300°. If desired, you can sprinkle noodles over the top and bake for 30 minutes longer. Serves 8.
Mix all ingredients. Bake at 350° for 40 to 45 minutes.
Mix up. Serve that evening. Can make ahead of time. If you have fresh mint, add the leaves on top before serving.
In a large bowl, combine flour, sugar and salt. In a saucepan, combine water, margarine, cocoa and shortening. Let come to a rolling boil. Pour over flour mixture and mix together. In a small bowl, mix eggs, vanilla, soda and buttermilk. Combine with other mixture and pour into greased and floured jelly roll pan. Bake for 20 minutes at 350°.
Mix dry ingredients and nuts. Add oil, carrots and pineapple. Add eggs, then vanilla. This should take 5 minutes beating. Bake in greased tube pan or 2 loaf pans for an hour at 350°.
In tea pot, put in tea bags, cloves and cinnamon sticks. Fill pot with boiling water and steep for 30 minutes. Then remove tea bags, cloves and cinnamon sticks and stir in sugar until dissolved.
Preheat oven to 400°. Grease muffin cups or use paper baking cups. Lightly beat egg. Add remaining ingredients except mini morsels. Stir just until moistened. Fold in mini morsels. Spoon into muffin cups. Bake 15 to 18 minutes or until golden brown. Let cool a few minutes and brush with melted butter and sprinkle with sugar. Makes 12 muffins.
Mix ground beef with egg, onion and spices. Add grated potato. Form into meatballs and brown slowly in frying pan. Drain fat.
Scrub potatoes well. Rub skins with shortening and pierce in several places to allow steam to escape. Bake at 400° for about 1 hour or until done.
Make coffee and chill. Whip the cream. Add to coffee. Serve in chilled cups with a spoon of ice cream.
Peel eggplant. Dice eggplant in cubes and cook in water for 10 to 15 minutes. Drain off water. Spread eggplant in casserole. Mix 1/2 of Parmesan cheese in spaghetti sauce; pour over eggplant. Sprinkle remaining cheese. Bake in a 350° oven for 25 to 35 minutes.
Melt 1/2 stick butter in a 9 x 13-inch pan. Put rice on bottom. Place chicken on top. Mix soups and 1 can water. Pour over chicken. Cover with foil. Bake for 1 1/2 hours.
Separate eggs. Beat yolks. Add sugar, salt, milk, vanilla and rice. Stiffly beat egg whites and fold into mixture. Turn into baking dish. Sprinkle with nutmeg. Bake in a moderate 350° oven for 45 minutes. Serves 6.
Use large bowl. Brown sausage; crumble and drain. Beat eggs and milk. Add mustard and salt. With spoon, mix in cheese. Fold in sausage and bread. Grease 9 x 11-inch pan; pour in mix and let sit overnight in fridge. Bake at 350° for 45 minutes.
Make pudding according to directions. Layer pie in order of ingredients. Chill. A low calorie recipe.
Combine lemonade and milk. Fold in topping. Pour into pie shell (baked). Chill at least 1 hour. Makes 6 to 8 servings.
Saute mushrooms, onion and shrimp in 2 tablespoons of butter until shrimp is just pink, no more than 3 minutes. Add tomatoes, salt, pepper and paprika. Cover and simmer 5 minutes. Stir in sherry and Worcestershire sauce. Combine cream and flour into smooth paste. Stir into shrimp mixture. Bring to a boil, stirring, and simmer for 1 minute. Add rice and mix gently over low heat. Pour into buttered 2 quart casserole. Melt remaining butter and combine with bread crumbs. Sprinkle over casserole and place under broiler a few minutes until slightly browned.
Mix all ingredients in a mixing bowl until bound together. Place in a casserole dish and bake at 350° for 30 minutes until golden brown. Serve hot with crackers.
Cook potatoes in microwave for 10 to 12 minutes, then thinly slice them. Heat shortening in 10-inch skillet until melted. Layer 1/3 each of potatoes and onion in skillet; sprinkle with 1/2 teaspoon salt and dash of pepper. Repeat twice. Dot top layer with margarine. Cover and cook over medium heat for 20 minutes. Uncover and cook turning once until potatoes are brown. Makes 4 to 6 servings.
Place vegetables and broth in saucepan. Bring to boiling. Reduce heat; cover and cook until vegetables are tender, about 8 minutes. Mix milk, cornstarch, salt, pepper and thyme. Add to cooked vegetables and cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Makes 4 servings of 1 cup each. Calories per serving: 115.
Bring 1 c. water to a boil. Add cranberry sauce and heat until it melts. Add jello and stir. Add 1 c. cold water. Chill until mixture is syrupy. Add orange sections to jello. Pour into ring mold. Chill until firm. Unmold on lettuce leaves and fill center with creamed cottage cheese. One c. canned mandarin oranges can be used.
Cut cake into small cubes; place half of cubes in 9 x 12-inch casserole dish. Spoon pie filling over cake, reserving half cup for garnish. Cover with remaining cake cubes. Mix pudding, milk and sour cream together until smooth and pour over cake. Garnish with reserved pie filling. Refrigerate at least 3 hours before serving. Serves 8 to 10.
Cream the butter, shortening and sugar; add vanilla and salt. Add eggs. Beat well after each egg. Stir in sifted flour; mix well. Drop from a teaspoon 2 inches apart on greased cookie sheet. Flatten. Bake in moderate oven (375°) for 8 to 10 minutes or until delicately browned on edges. Remove immediately from pan. Makes 7 to 8 dozen cookies.
Line bottom of 9 x 13-inch pan with layer of whole graham crackers. Mix pudding with milk and blend in whipped topping. Pour 1/2 of the pudding over graham crackers. Cover with another layer of graham crackers and pour remaining pudding mixture over top. Cover with layer of graham crackers and refrigerate 3 hours, then frost.
If using fresh broccoli, wash, stem and remove leaves. Place in a large pan; add 1/2 of the stock. Bring to boil; reduce heat and cover. Simmer for 7 minutes or until broccoli is tender. Remove broccoli from stock and chop coarsely. Add the remaining stock, ham, salt, pepper and 2 cups half and half to stock in pan. Stir well, bring to boil over medium heat.
Preheat oven to 375°. Empty pineapple and juice into 13 x 9 x 2-inch pan. Cover pan bottom evenly. Top with cake mix; spread evenly. Dot cake mix layer with slices of butter stick (about 15 to 20 slices). Bake for 35 minutes for glass dish, 40 minutes for metal pan, until top is golden brown. Let cool for 10 to 15 minutes before slicing pieces. Good alone or topped with ice cream.
Cream sugar and Crisco. Add eggs, one at a time. Sift flour, salt and baking powder together. Add alternately with milk, juices and vanilla. Pour into well-greased Bundt pan and bake for 1 hour at 320°. Pour glaze over warm cake.
Mix all ingredients except chocolate chips. Beat at medium speed until well blended. Fold in chocolate chips. Pour into greased and floured 10-inch Bundt pan and bake at 350° for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
Drain pineapple and oranges. Combine Jell-O and Cool Whip. Add remaining ingredients. Chill and serve.
Blend Cool Whip and lite cream cheese. Place pineapple on crust as thin layer and then top with Cool Whip and cream cheese mixture. Sprinkle with crushed walnuts.
Heat butter, sugar, syrup and salt until bubbly. Continue cooking on medium heat for 5 minutes. Remove from heat and add soda. Stir until foamy. Pour over corn and peanuts. Stir until all coated. Bake in 200° oven, stirring every 15 minutes. Bake 1 hour. Remove from oven and continue stirring until cool.
Bring to a boil salt, oleo and water. Add flour; remove from heat. Add eggs, one at a time, mixing well after each egg. Spread dough in greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Mix pudding according to directions. Add cream cheese. Spread over cooled crust. Cover with Cool Whip. Refrigerate.
Mix cream cheese, condensed milk and lemon juice in mixer until creamy. Pour into pie shell. Add cherries. Chill.
Crumble sausage in skillet and cook until brown. Drain. Sprinkle bread in buttered baking dish (9 x 12-inch). Top with sausage and cheese. Combine milk, eggs and seasonings. Beat well and pour over sausage. Refrigerate overnight. Bake at 350° for 30 to 40 minutes.
Preheat oven to 325 degrees. Put corns in medium bowl. Blend flour, sugar, margarine, salt and eggs in a blender, add corn. Stir in green pepper and pimentos, add cheese. Pour into a casserole dish and bake 1 hour. Pudding is done when knife inserted comes out clean.
Dissolve sugar and jello with boiling water. Add pineapple juice. Pour into 1-gallon jug and freeze. Thaw slightly. Put into punch bowl and add Sprite.
Put sauerkraut in 1 1/2 quart casserole; top with corned beef and cover with cheese.
Mix slightly beaten egg, sugar, syrup and vanilla. Pour into pie shell. Sprinkle nuts on top and pat down. Pour melted butter over nuts. Bake at 325° for 1 hour or until mixture is set.
Chill milk 3 hours. Dissolve gelatin in 1 1/2 cups hot water. Chill until thick and then beat until fluffy. Add lemon juice and sugar. Beat milk until thick. Add first mixture. Sprinkle half of the crumbs into 13 x9-inch pan. Pour in mixture and cover top with other half of crumbs. Chill until firm.
Pour boiling water over quick cooking oatmeal. Let stand 20 minutes. While standing cream together the shortening, sugar, brown sugar, eggs, cinnamon, nutmeg, vanilla and salt. Add creamed mixture to oatmeal mixture. Beat well.
Brown ground beef; drain well. Mix together the ingredients listed. Pour half of batter in a big skillet. Layer meat and remaining corn bread mix. Bake slowly at 250° to 300° for 1 to 1 1/4 hours.
Mix melted margarine, flour and pecans. Pat into a 9 x 13-inch pan and bake at 350° until brown. Mix cream cheese, confectioners sugar and 1 1/2 cups Cool Whip. Spread on crust. Top with pie filling, then top with Cool Whip. Refrigerate.
Heat all ingredients together in saucepan. Keep hot as needed before serving. Yields 4 cups sauce.
First Day: Wash figs and prick each with a fork. Make syrup of sugar, water, Karo and lemon slices. Bring to a boil in heavy pan and carefully lay figs in syrup. Cover and bring to boil again. Lower heat and boil gently for 30 minutes. Remove from heat and allow to cool overnight, turning figs once or twice in syrup.
Dissolve sugar in water and cook until it thickens slightly. When cool, add vanilla or maple flavoring.
Mix together soup, mayonnaise, lemon juice and curry powder. In a greased casserole dish, alternate layers of broccoli, chicken and sauce. Sprinkle with Cheddar cheese. Bake 1 hour at 350°.
Dissolve Jell-O in boiling water and add beet juice, vinegar and salt. When this is cool, add the beets, nuts and other ingredients. Mold in individual molds or in a salad mold ring. Makes 8 servings. Very good with meats.
Mix cake as directed. Put into pan as directed. Then on top of unbaked cake, add rhubarb. Over top of that, sprinkle sugar, then pour whipping cream over top of cake. Bake until done. No frosting needed.
Place cream cheese on platter. Drain crab meat and place on cheese; top with cocktail sauce. Serve on Ritz crackers.
Cook and stir meat, pepper, and seasoning in large skillet on medium heat until meat is brown. Stir in water, beans, and tomato sauce. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in corn. Return to boil. Stir in rice. Cover. Remove from heat. Let stand for 5 minutes. Stir. Top with cheese.
Mix the flour, sugar, shortening and salt together and keep 1/3 cup for the topping. In another bowl, mix the molasses, hot water and baking soda. Beat in flour mixture. Put in cupcake pans. Put the 1/3 cup topping on top of mixture. Bake at 350° for 25 minutes.
Saute onion in butter until clear. Simmer broccoli in about 1 cup water for 5 to 7 minutes; do not drain. Add onion and remaining ingredients. Stir and simmer 5 to 10 minutes or until cheese is melted. Garnish with shredded cheese and parsley.
Mix the first 3 ingredients on stove over medium heat; bring to boil. Boil for 1 to 2 minutes, stirring constantly. Add the pecans; cook for 1 minute. Remove from heat; continue stirring until pecans fall separately and have a sugar white coating on them. Let cool on wax paper for 30 minutes.
Combine undiluted chicken soup, diced chicken, cooked and drained vegetables and chives or onions in a saucepan. Heat to boiling. Keep hot while baking waffles.
Preheat oven to 350°. Lightly grease a 13 x 9 x 2-inch pan. Sift flour with baking powder and salt; set aside. In small bowl of electric mixer at medium speed, beat eggs until light. Gradually add granulated sugar, beating until smooth and fluffy. At low speed, beat in flour mixture until well combined. Stir in dates and nuts; mix thoroughly. Spread evenly in prepared pan. Bake 25 to 30 minutes, or until golden. Cool slightly. With sharp knife, cut into bars while still warm. Let cool completely in pan before removing. To serve, roll in confectioners sugar. Makes 30.
In a large skillet, cook the beef, green pepper and onion over medium heat until meat in no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Cook sausage and crumble while cooking. Drain excess fat and place in large bowl. Saute onion, pepper and celery in skillet sausage was cooked in. Add sausage, soups, rice and water. Mix well and place in 11 x 13-inch dish. Bake 1 1/2 hours at 350°. Can be frozen. Serves 6 to 8.
Put pickles in jars. Mix water, sugar, vinegar and salt. Heat until sugar is dissolved. Pour over jars and water bath until the pickles begin to change color. This makes 3 1/2 quarts.
Blend ingredients well. Place in container, cover and chill. Best if prepared ahead of time.
"You get some bread first and warm it and then put wiener on it and then put the mayonnaise and ketchup on it and then put it in the oven and cook it for 2 hours and then let it cool and put it in a plate and eat it."
Put all ingredients into crock-pot. Cover and cook on low for 8 to 10 hours. Ingredients can be adjusted, depending on the kind of apple used and the amount of applesauce wanted. This freezes well for future use. Mash with potato masher for a slightly smoother consistency.
Beat pudding, milk, whipping cream and almond extract. Cut tips of strawberries in a (+), but not all the way through. Pipe filling into center of strawberry. Makes pretty flowerets.
In a bowl, combine tuna, bread crumbs, celery, Miracle Whip, onion, chili sauce and egg. Shape into 4 patties. Melt butter in a skillet. Cook patties for about 45 minutes per side or until lightly browned. Serve on buns with lettuce and tomato, if desired.
Blend these ingredients and put on top of "crust". Sprinkle with 1/2 c. chopped nuts. Bake 350° for 35 minutes. Let cool and cut into squares.
Mix the first 5 ingredients. Add the oil very slowly. Keep heating until smooth. Serve with the cooked or baked ham.
Preheat oven to 375°. Brown beef and strain. Stir in all ingredients except biscuits and cheese. Heat until bubbly, then pour into 2-quart casserole dish. Cut biscuits into halves and place around edges of mixture. Sprinkle with cheese. Bake for 25 to 30 minutes.
In large bowl mix well salad oil, eggs and sugar. In separate bowl, sift together flour, soda, salt, cinnamon and baking powder. Stir in nuts and chopped apples. Mix well. Spread mixture in a greased 11 x 9-inch pan. Distribute butterscotch chips on top of cake. Bake at 350° for 55 to 60 minutes. Cool and cut into squares. For best results, bake 1 day before serving.
Season chicken to taste and brown in fat. Combine crumbs, seasonings, onion and butter; mix well. Add soup to pan drippings to make gravy. Arrange chicken in Dutch oven. Pile dressing in center. Pour gravy over chicken. Cover and bake at 350° for 1 hour.
Completely dissolve Jell-O in boiling water. Stir about 3 minutes. Add ice and stir until Jell-O thickens. Remove any unmelted ice. Using a wire whisk, blend in whip cream. Whip until very smooth. Add fruit and refrigerate until firm.
Combine milk, eggs and yeast. Combine dry ingredients. Add to yeast mixture. Add shortening. Mix with a mixer 7 minutes. Turn dough out onto floured surface. Roll into a rectangle. Pat softened margarine onto 2/3 dough. Fold the unbuttered third of dough over the next third, then fold that third over the first third. Roll again into a rectangle and repeat the process 2 more times. Chill dough at least 12 hours, but not more than 24 hours. (Dough can be frozen.) Make into desired shapes and bake at 375° until done.
Cook broccoli as directed. Drain and add soup, milk and butter. Simmer. Add shredded cheese, melt and serve.
Cake: Combine pudding mix, vanilla and milk. Fold in Cool Whip and beat 2 minutes at medium speed of electric mixer. Lightly oil a 9 x 13-inch dish. Place a layer of whole graham crackers in dish. Spread 1/2 of pudding mixture over crackers. Cover with cooled topping. Refrigerate 12 to 24 hours before serving.
Beat egg whites (high speed) 1 minute. Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold shape. Add sugar slowly (medium speed). Add vanilla. Continue beating (high speed) for 2 minutes or until mixture will stand in stiff peaks. Mix sugar and flour. Gradually add to egg whites (low speed). Continue mixing 2 minutes after last addition. Pour into 3 ungreased tube cake pans. Bake 50 to 55 minutes at 350° for 35 minutes at 400°. Immediately upon removal from oven, invert cake to cool.
Beat egg well. Stir in remaining ingredients just until moistened. Pour into 12 greased muffin cups 3/4 full. Bake at 400° for 15 to 20 minutes.
Preheat oven to 400°. Lightly oil a 10x15 inch baking pan or cookie sheet. Spray with nonstick cooking spray. Place cauliflower in a large plastic bag. Drizzle with oil and shake until cauliflower is evenly coated. Combine remaining ingredients and place in bag. Shake again until well coated. Spread cauliflower on prepared sheet. Sprinkle with any remaining crumbs. Bake 18 to 20 minutes until lightly browned.
Boil the butter and sugar for 2 minutes. Next place graham crackers on cookie sheet. Pour mixture over crackers; add nuts. Bake at 350° for 10 minutes.
Cream sugar and butter. Combine liquids and egg. Sift dry ingredients. Add to first mixture alternately with liquids. Knead dough lightly on board until smooth. Add a little flour when needed. Roll into strips about 1/2-inch thick, 8 inches long. Twist into figure 8. Bake at 400° for 10 minutes or until tan. Serve like rolls, buttered.
Marinate the ingredients for 2 or 3 days; turn each day. Bake in liquid 4 hours or until tender at 300°. Baste occasionally or turn over, cover while baking, until last hour, remove cover and if you wish, pour 1/2 cup barbecue sauce over brisket. Increase oven temperature to 350°.
Beat eggs, sugar, cornmeal, vanilla, butter and vinegar. Mix well and let stand for 10 minutes, then stir gently. Put into the unbaked pie shell. Bake for 35 minutes at 350°.
In 1-quart jar with tight fitting lid, shake sugar and lemon peel with 1 1/2 cups very hot water until sugar is dissolved. Add lemon juice and refrigerate 1 hour.
Place water and 1 teaspoon salt in saucepan. Bring to boil. Stir in 1 cup regular grits. Reduce heat to lowest setting and cook, covered, 5 to 20 minutes (while grits will be cooked in 5 minutes, they are much better after 20 minutes), stirring occasionally. Generously butter a deep 2-quart baking dish. Place grits in large bowl. Add cheese and butter and beat until smooth. Stir in beaten eggs and jalapeno peppers and season to taste with salt and pepper. Pour mixture into prepared baking dish. Bake at 350° until grits are set and top is lightly browned, about 35 minutes. Serves 6.
Mix together bran, sugar, flour, soda and salt. Add egg and butter or shortening. Add milk. Mix well. Store in covered container in refrigerator and use as desired. Batter will keep in refrigerator for 6 weeks. When ready to make muffins, fill greased muffin tins 2/3 full. Bake in preheated oven at 400° for 15 to 20 minutes. Makes 6 dozen muffins.