HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and combine with buttermilk. Add all other ingredients and blend well. Pour into unbaked pie shell. Bake 10 minutes at 275°, then increase to 300° for about 50 minutes or more, until done.
Combine sugar, salt, oleo, cream cheese and flavorings. Add egg yolk; blend well. Add flour. Chill dough. Roll and cut in desired shape. Bake on ungreased sheet in 375° oven 7 to 10 minutes.
Rub flour, sugar and shortening (first 3) together until crumbly. Reserve 1/2 cup of crumbs to sprinkle over top of cake. To rest, add last 5 ingredients. Mix thoroughly. Spread in greased cake pan, sprinkle crumbs over the top and bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs one at a time. Beat after each egg. Add vanilla. Bake 1 hour at 350° or until golden brown.
Appetizers have always been a great tradition in a Polish meal. As soon as a guest entered the home, food would be served. The guest would present the host with a good bottle of vodka. In order to insure that no one would get too "lively" the hosted quickly put together an appetizing meal. "Feasting" was above all understood as passing time in community and sharing the pleasures of life.
Heat oven to 450°. Combine all dry ingredients. Add butter and shortening. Cut into flour mixture with pastry cutter to coarse crumb stage. Add milk.
Heat marshmallows, butter and oil until thoroughly dissolved. Pour over corn; mix. Stir in gumdrops and peanuts; mix. Press mixture firmly into a buttered tube pan. Let stand for a short time. Turn out onto a serving plate.
Melt chocolate chips and milk in microwave on High until melted or done. Spoon in vanilla afterwards. (Fold in nuts that are optional.) Pour in 9 x 10 pan for 1 hour or until firm.
In a large mixing bowl, combine sour cream, milk, chives, onions, salt and pepper. Layer potatoes in a baking dish or pan with ham, half of cheese, half of liquid mixture, another layer of potatoes, the rest of cheese, cornflake mixture and the rest of the liquid mixture. Bake at 350° for 50 to 60 minutes or until potatoes are tender.
Divide seasoning. Put half in flour and half on chicken. In brown grocery bag, put flour, salt, pepper, Old Bay and paprika. Shake until mixed. Cut chicken into 10 pieces. In large bowl, put chicken pieces. Rub seasoning into chicken with hands (salt, pepper, Old Bay and paprika). Heat oil in cast-iron skillet until hot. Shake chicken in flour mixture. Drop into hot oil. Cook until done, approximately 13 to 15 minutes (until golden brown).
Make cake as directed on package. Bake in two 9-inch round pans. Soften cream cheese. Add all ingredients except the cherries. Split each layer into two thin layers. Spread 1/2 cup cream mixture and 1/2 cup cherries between each layer and on top. Store cake in refrigerator.
Drain juice from berries and add enough water to make 1 cup. Bring to boiling; add jello and set aside to cool. Empty cake mix in a different bowl. Add Wesson oil and eggs. Blend cake mix, oil and eggs, then add strawberry juice and mix. Bake.
Mix together. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. When cool, cut into squares.
Dissolve jello in boiling water. Cool slightly. Add yogurt and stir with a wire whisk. Fold in topping with a wooden spoon. Spread in crust. Refrigerate at least 2 hours. 8 servings. 3 points per serving.
Cube cheese and put in microwave bowl. Stir in picante sauce. Microwave for 12 minutes, stirring every 3 minutes. Make sure cheese is melted, you might have to microwave for 1 or 2 minutes extra. Serve with tortilla chips.
Cover peas with 3 pints of cold water in large kettle. Soak overnight. Add salt pork, Tabasco sauce and salt. Cover and cook over low heat for about 30 minutes. Meanwhile, cook onions in bacon fat until yellow and add to peas with rice and boiling water. Cook until rice is tender and water is absorbed, about 20 to 25 minutes, stirring occasionally. Yields about 8 cups or 7 to 8 servings.
Preheat oven to 350°. Cream together the margarine, shortening and sugars. Add the eggs and vanilla. In separate bowl, sift together the flour, baking powder and soda and stir in the oatmeal, cornflakes, chips, coconut and pecans. Combine dry and moist ingredients and mix well. Drop batter 3-inches apart on an ungreased cookie sheet. Flatten slightly with the back of the spoon if you wish. Thumbs do just as well. Bake for 15 minutes. Do not overbake. The centers should be soft when the cookies first come out of the oven. Makes 30 (5-inch) cookies. I like to use a cookie scoop and have smaller cookies and if you do, bake only for 12 minutes. Each oven is different though. They can be lightly frosted or plain is very good also.
Preheat oven to 350°. Sift dry ingredients together. Stir in nuts; coat thoroughly. Mix beaten egg with orange rind, orange juice, evaporated milk and melted butter in a small bowl. Add liquid ingredients to dry ingredients. Stir lightly until dry ingredients are moistened. Turn into buttered loaf pan. Bake for 55 to 60 minutes.
Melt butter and dip chicken in butter and then other ingredients. If crumbs and butter are left, pour over top of chicken before baking. Bake at 350° for 1 hour.
Brown hamburger and drain. Add margarine, zucchini, onion, tomatoes and oregano. Stir. Put lid on; cook until zucchini is soft. Stir occasionally. Lay cheese slices on top. Let melt, about 5 minutes. Serve.
Mix jello, cake mix, oil, eggs and 1/2 of strawberries. Bake 30 minutes at 350°.
About 2 1/2 hours before serving: In Dutch oven, over medium-high heat in hot oil, brown meat well. Reduce heat to medium. Stir in undiluted soup, 5 soup cans of water, tomato paste, basil, salt and pepper. Simmer, covered, 1 1/2 hours.
Cream together the eggs, sugar and oleo. Mix cooked raisins, creamed mixture and vanilla. Pour into 2 pie crusts and top with chopped pecans. Bake 35 to 40 minutes at 350°.
Beat eggs well. Combine ingredients and bake in deep dish pie shell at 300° for 45 to 50 minutes. Makes 2 pies.
Thaw spinach or cook slightly. Saute onion in butter until just tender. Set aside to cool. Beat eggs and cream with a wire whisk. Add flour and mix thoroughly. Add spinach, onions and cheddar cheese. Mix well. (Pie shell should be frozen or well chilled.) Fill pie shell with egg mixture. Bake at 350 degrees for 25-30 minutes.
Heat the 2 cups salt and 1 gallon of water and pour into a crock. Soak clean, whole cucumbers in this solution for 7 days. Weigh cucumbers under brim with a plate. Remove scum each day. Remove cucumbers from brim; wash and soak in clean water for 24 hours. Bring to a boil the alum and 1 quart of water. Slice cucumbers and cover with this boiling solution. Let slices soak 2 hours; remove. Wash and cool with ice water. Drain well.
Mix all ingredients well. Place in loaf pan. Pour ketchup over top. Bake in a 425° oven for 30 minutes or until done.
Congeal the first 4 ingredients. Mix the remaining ingredients. Put on top of congealed salad.
Pour 1 cup sugar over apples; let stand awhile. Put sugar and apples in mixer. Add oil and beaten egg. Sift flour, soda, cinnamon and salt. Grease and flour pan. Bake at 350° for 25 to 30 minutes. Serve warm with Cool Whip.
Place beef cubes in a kettle and add the beef bones. Cover with water, add salt and cook about one hour. Add canned tomatoes, V-8 juice and sugar. Continue cooking over low or medium heat for 3 to 4 hours; add corn and Veg-All vegetables. Simmer a few more minutes. Serve.
Boil the rice. Cover with a tea towel. Replace the lid, and let pot sit for 20 minutes. Fluff rice with two forks and put in a bowl. Again cover with a towel for 30 minutes.
Prepare eggplant. Peel and slice. Soak in salt water for 1 hour. Drain and dry with paper towel. Shake in bag of flour. Dip in Golden Fry Batter, then place in hot fat until golden brown.
Place ham on microproof serving dish; set aside. Combine marmalade, raisins, paprika and nutmeg in 1 c. glass measure. Cook on HI for 1 minute. Spoon sauce over ham slice and cook on 70 for 3 1/2-5 minutes, depending on thickness of ham slice. 1-2 servings. Total cooking time: 4 1/2-6 minutes.
Peel and slice carrots. Cook 5 to 7 minutes. Drain and set aside. Mix tomato soup, sugar, mustard, pepper, vinegar and oil. Bring to boil. Cook 5 minutes. Set aside.
Cook onions slightly, using little oil. Add eggplant, pepper and celery. Cook, stirring frequently, to keep from sticking. Add tomato or vegetable juice; simmer for about 20 to 30 minutes. Add zucchini; cook for another 10 minutes or so.
Place oleo and potatoes in skillet; cook about 4 to 6 minutes, stirring, until barely browned. Line baking pan with foil, shiny side out. Pour browned potatoes and oleo in foiled pan; salt and pepper. Bake at 375° for 1 hour.
Pop the corn and put into large container or bowl. In medium saucepan, mix the brown sugar, margarine and light corn syrup. Bring to a rolling boil. Continue cooking for 1 more minute. This is called the soft ball stage. To test, take off heat. After 1 minute, put small amount of mixture into a cup that is filled with cold water. If you can form it into a ball, it is ready. Remove from heat and add, quickly, the soda, salt, cream of tartar and the vanilla. Mix quickly and pour over the popped corn. Stir well to coat each kernel. Place in flat pans and bake 1 hour at 250°, stirring occasionally. This keeps well 2 to 3 weeks of stored in tightly covered container after cooling.
Layer first four ingredients in a dish about 9 x 13-inches. Mix the mayo and sugar together and spread over the veggies. Sprinkle with shredded cheese and bacon bits on top.
Remove stems from mushrooms. Chop stems to equal 1/4 cup; place in small bowl. Stir in crabmeat, bread crumbs, garlic, parsley, lemon juice, hot pepper sauce, minced onion and thyme. Spoon stuffing into each cap. Line large, round plate with paper towel. Place caps on plate in circular fashion, leaving center open.
Melt together milk, salt, butter and cheese. Add bread crumbs, turkey, noodles, egg and onion. Mix all together. Grease a 9 x 13-inch pan. Bake 350° for 1 hour. Cut into squares to serve. Serve with cream of chicken soup diluted with 1/2 can of milk.
In a large mixer bowl combine butter and cream cheese. Let stand at room temperature about 30 minutes or until softened. Stir together flour and baking powder. Beat together softened butter and cream cheese. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. Add flour mixture and beat until well mixed. Divide in half. Cover and chill about 1 1/2 hours or until easy to handle. Roll dough 1/8-inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until done. Remove and cool. Pipe or spread Almond Frosting onto cookies. Makes about 90.
Mix well and place in glass jar in your kitchen. A teaspoon or two in a pan of water on back burner (simmering water) gives a delightful fragrance. You can substitute grapefruit, lemon or lime peel. Bay leaves can be crushed into mixture. A vegetable peeler works well to remove peel from the fruit.
Mix well the first 6 ingredients. Top with pecans. Brown lightly in 350° oven.
Cream all together and serve at room temperature. Spoon onto the hot baked potatoes. Store leftover topping in refrigerator. Is also a delicious topping on broccoli, green beans or asparagus.
Add all together and cook on slow even overnight, if desired. Oh, so yummy and one dish you do not have to worry about. Stir once in awhile.
In a measuring cup, mix salad dressing and soy sauce. Pour 3/4 cup in large resealable plastic bag, and add chicken. Seal the bag and turn to coat. Refrigerate for 3 hours or overnight turning several times. Refrigerate remaining marinade for basting. Drain chicken skin side up, on a rack in a roasting pan, Sprinkle with onion salt and garlic salt. Bake uncovered at 350 for 45-60 minutes until juices run clear, brushing occasionally with marinade.
Twenty minutes before serving, cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into matchstick thin strips. Cut each radish lengthwise in half. In a large bowl, with wire whisk or fork, mix olive oil, vinegar, mustard, dill, parsley, salt and pepper. Add zucchini, yellow squash and radishes. Toss to coat. Cover and refrigerate, if not serving right away. Makes 6 servings.
Soak Grape-Nuts in warm water for 10 minutes. Mix rest of ingredients together, then add to cereal mixture. Place in pastry shell, then bake at 375° for 10 minutes. Reduce heat to 350° and bake for an additional 25 to 35 minutes.
Brown ground beef with onion. Add all other ingredients. Simmer until well blended. Enjoy!
Melt marshmallows in 4-quart boiler. Stir in peanut butter until all is smooth, then add the frosted flakes. Press the mixture in a 13 x 9 x 2-inch pan. Yields 32 bars.
Spread cream cheese in a 9-inch microwave-safe pie plate. Top with soup and salsa. Microwave on High 2 to 3 minutes or until hot. Serve with tortilla chips.
Combine sugar, cocoa and salt. Add eggs, butter, milk and vanilla. Mix thoroughly with an electric mixer. Pour into unbaked pastry shell and bake at 350° for 45-50 minutes.
Heat oven to 350°. Arrange chicken in pan. Dot with butter, cover with foil and bake for 30 to 40 minutes. While chicken bakes, saute sliced mushrooms, sliced green onions, 2 tablespoons butter, 2 to 3 tablespoons Worcestershire sauce and 1 1/2 teaspoons garlic salt. Spoon sauteed mixture over cooked chicken. Top with Provolone cheese and bake again for 5 to 8 minutes or until cheese melts. Serve it up and enjoy!
Place chicken into baking dish. Mix soup and sour cream together and pour over chicken. Crumble Ritz crackers over mixture. Melt margarine and pour over chicken and crackers. Bake at 350° for 30 minutes or until slightly brown.
Cook macaroni in boiling, salted water until tender. Drain and rinse. Melt butter in saucepan. Add onion and cook over low heat for 3 to 5 minutes. Stir in flour, salt, thyme and pepper. Add milk gradually; cook until thickened, stirring constantly. Arrange half of the macaroni in the bottom of lightly greased 2-quart casserole. Put half the chicken over macaroni. Arrange cheese slices over chicken. Repeat layering once. Pour sauce over layered mixture. Mix crumbs and parsley. Sprinkle over top of casserole. Bake in moderate 350° oven for 25 minutes. Makes 4 servings.
Combine all of the ingredients except tomato sauce and form into a loaf. Bake in oven at 350° for 1 hour or microwave on High for 12 minutes. Drain and then pour over the tomato sauce. Bake for 5 minutes or microwave for approximately 1 minute. I usually make several loaves ahead and freeze in aluminum foil ready to take out for a quick meal. Just thaw and bake.
Preheat oven to 325 degrees. In a small bowl, combine flour, soda and salt and set aside. In a small saucepan, combine butter, sugar and water heat to a boil, remove from the heat and stir 1/2 cup chocolate morsels and vanilla into saucepan. Transfer to a large bowl add eggs one at a time beating on low speed. Gradually add flour; blend and beat on medium speed. Stir in nuts and rest of morsels, put into a greased 8 inch x 8 inch pan and bake 25 -30 minutes. Cool and cut into squares.
Combine all ingredients in order listed; toss lightly. Refrigerate. Serve in salad bowl with lettuce leaves. Makes 6 to 8 servings.
Grind the cranberries and mix with the sugar. Let stand in refrigerator for 24 hours. Dissolve the Jell-O in boiling water and cool. Mix all ingredients well and chill before serving.
Clean cauliflower; cook whole in boiling water until done (tender). Place in shallow pan. Salt to taste. Mix mayonnaise and mustard and spread on cauliflower. Top with cheese and bake for 10 minutes at 375°.
Brown ground beef and onion. Add and heat mushroom sauce, salt and seasoned salt. Cook noodles. Grate cheese. Arrange 1/2 noodles in large casserole. Pour 1/2 the sauce over the noodles; top with 1/2 the cheese and repeat. Bake at 325° for 1 hour. Top should be brown and bubbly. Makes very large casserole; can be divided in 1/2 and frozen. Bake frozen one covered with foil.
Combine all ingredients, except pie crust. Blend in 2 1/2 cups sour cream. Pour into crust and bake at 375° for 20 to 30 minutes or until set. Filling will be soft. Chill for at least 4 hours before serving. Serves 20 to 16.
Cream butter gradually adding sugar and eggs. Sift together flour, baking powder and salt. Add to butter alternately with milk. Put into buttered shallow square cake pan (8-inches). Cover with sliced peaches all over. Sprinkle with cinnamon and dot with butter. Bake 25 to 30 minutes at 350° or until toothpick comes out clean.
In a thick boiler, melt on very low heat the chocolate chips and margarine, stirring until smooth. Remove from heat; stir in raisins and nuts. Drop by tablespoonfuls onto waxed paper. Cool before eating.
Sift together first four ingredients. Combine shortening, 1 1/2 cups sugar and eggs and mix until light and fluffy on medium-low speed of electric mixer. Blend in the flour mixture. Chill cookie mixture until easy to handle. Roll small balls in sugar/cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake until brown in 400° oven, 8 to 10 minutes.
Boil chicken until tender; debone, if necessary, and save broth. Place stuffing mix, chicken broth and soups in a large casserole dish. Mix well. Add chicken, making sure all meat is covered with stuffing mixture. Dot with butter; salt and pepper to taste. Cover and bake at 350° for approximately 1 hour, then remove and allow the top to brown slightly.
Cream oleo and sugar well. Add eggs and flour alternately. Add vanilla. Bake in tube pan for 1 hour and 15 minutes at 300°.
Crumble salmon. Gradually stir in other ingredients. Form 2-inch patties and fry in shallow grease until golden brown. Turn and brown other side.
Combine chicken, picante sauce, onion and cumin; mix well. Heat 1/2-inch oil in skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon of chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick. Place seam-side down on baking sheet. Bake at 400° for 10 to 20 minutes or until crisp. Serve warm with guacamole. Makes 32 appetizers.
Scrub or peel potatoes, cut into 1 1/2-inch cubes. Place in shallow baking dish. Toss with olive oil, Season-All, garlic powder and pepper. Bake at 425° for 45 minutes, uncovered, until crusty.
Preheat oven to 425°. Scald cornmeal with milk and add oil and salt. Cool to lukewarm. Add the eggs and beat well. Heat well oiled muffin tins in the oven until very hot and quickly fill each cup 2/3 full with batter. Bake immediately 25 to 30 minutes. Serve at once. Makes 12 popovers.
Beat together oil and Splenda.	Add eggs and bananas. Sift together and add flour, soda, baking powder, and salt. Add nuts and vanilla. Beat and add milk, beating again. Bake at 350° for 1 hour.
To make crust combine flour, salt, baking powder, shortening, sour cream and egg. Stir 70 times; batter will be lumpy. Spread thin on bottom of a lightly greased and floured 9-inch pie pan. Batter is spread thinly on bottom but thicker on the sides.
Boil potatoes (in skin) until done. Peel potatoes and mash with fork. Mix in sugar and vanilla (knead out lumps). Roll out like pie crust on sugar-powdered board. Spread on thin layer of creamy peanut butter. Roll up entire spread into log shape. Slice into 1/2-inch pieces. Chill overnight in fridge and serve!
Heat oven to 375°. Mix cake mix, spread and water until blended. Pat into greased 13 x 9-inch baking pan. Bake 20 to 22 minutes. Layer marshmallows, candies and peanuts over crust. Bake 2 to 3 minutes or until marshmallows begin to melt. Cool. Cut into bars. Makes 24.
Layer dried beef and chicken breast (skinless). Mix mushroom soup and sour cream. Pour over and bake 3 hours at 325° (2 hours covered, 1 hour uncovered). Serve over rice.
Brown beef and onion. Drain; mix with all other ingredients. Bake in a baking dish for 30 minutes at 325°.
Cook chicken; debone and skin. Place chicken in long baking dish. Mix soup and broth and pour mixture over chicken. In saucepan melt margarine. Add buttermilk, flour, salt and pepper (makes a batter). Pour over chicken and bake at 425° until crust is golden brown, 25 to 30 minutes.
In a large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Discard bones and skin. Saute celery and onion. Using a nonstick pan, spray with Pam until soft. Add flour; cook, stirring, until golden brown. Add reserved broth, salt and black pepper. Bring to a boil. Add noodles. Cook until tender, stirring occasionally. Stir in reserved chicken and half and half.
Cook veggies until tender in 3 cups of water with 1 tablespoon (2 cubes) chicken bouillon. Melt butter; add flour. Stir in milk. Add cream mixture to pot of veggies in water. Stir; add milk if too thick. Makes 4 to 5 servings.
Cut eggs in half lengthwise and carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayo and next 4 ingredients, and blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish, if desired. Although these eggs are not too spicy, prepare a milder version by reducing the amount of minced jalapenos.
Cook sugar, cocoa, corn syrup and milk; stirring until sugar is dissolved. Then stir occasionally to prevent burning. Cook until syrup forms a very soft ball when dropped in cold water. Remove from heat, add butter and cool to lukewarm (110°). Add vanilla and beat until frosting is creamy and of right consistency to spread.
Combine apple, banana, celery, walnuts and coconut. To prepare dressing, blend together mayonnaise, sugar, lemon juice and salt. Fold whipped cream into mayonnaise mixture; gently fold into apple mixture. Chill. Arrange romaine in bowl; spoon in salad. Garnish with additional unpared apple slices, if desired. Makes 6 servings.
Melt sugar and Karo syrup until it starts to boil. Add peanut butter. Mix together. Then add Cheerios. Drop on wax paper and let cool.
Cut ham in chunks and grind moderately fine in batches in food processor. Empty minced ham into large bowl as you go. Blend remaining ingredients into ground ham adjusting seasoning to taste. Makes enough filling for 5 dozen finger rolls.
Cream butter and sugar; add spices and egg and beat. Dissolve soda in a little warm water and add to applesauce. Combine the two mixtures; add the flour in which raisins have been dredged. Bake in loaf pan for about 45 minutes at 350°. Serve warm with whipped cream. This freezes nicely.
Cook cornbread as directed and crumble bread and cooked bacon. Layer cornbread and vegetables with dressing and repeat.
Cream the margarine and sugar until light and fluffy. Blend in jam and eggs. Add combined dry ingredients to creamed mixture alternately with buttermilk. Mix well after each addition. Stir in nuts. Pour into 3 greased and floured layer cake pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes. Remove from pans. Fill and frost with Brown Sugar Frosting.
Preheat oven to 350 - 375. In small bowl, combine flour, soda, salt, and cinnamon; set aside. In large bowl, combine butter, sugars, eggs, and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and chips. Spread into a greased 15x10x1 baking pan. Bake 20-25 minutes.
Mix vinegar, oil, salt, pepper and sugar and bring to a boil, let cool. Chop into small pieces celery, green pepper, onions, pimentos, shoe peg corn, French cut green beans. Drain peas, corn, beans and pimento. Mix all veggies and pour cooled dressing on. Refrigerate overnight. Mix again and drain off liquid before serving.
Hard-boil the egg; allow to cool. Chop eggs, pickles and celery. Dice onion. Combine all ingredients with enough salad dressing to cover.
Cook macaroni in 8 cups water and 1 tablespoon salt for about 12 minutes or until tender. Drain. Arrange alternate layers of macaroni and cheese in a buttered baking dish. Combine milk, 1/4 teaspoon salt and eggs in a bowl. Beat well. Pour over macaroni mixture. Dot with margarine. Bake in preheated 375° oven for 25 minutes.