HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together flour, oleo and nuts. Press in 10 x 10 x 3-inch pan (square). Bake in a 350° oven for 30 minutes or until brown. Beat together cheese and sugar and fold in 1 cup Cool Whip. Spread on cooled crust. Mix together pudding and milk. Let stand 5 minutes or until thickened. Pour over cheese 1 layer and top with 1 cup Cool Whip. Chill 30 minutes or until firm.
Place first 5 ingredients in pan. Bring to boil. Add whipping cream and cook to medium-hard boil or 232°. Add nuts and vanilla. Pour into two greased 9-inch pans. Cool and cut into squares. Dip in chocolate.
Preheat oven to 400°. Grease pizza pan. Follow directions on pizza mix package. Place dough in pan and work flat. Spread butter on dough (if desired). Mix together mashed potatoes and onion dip until smooth. Place mixture on dough and spread evenly. Add onions, garlic and cheese to taste. Bake in 400° oven 17 to 22 minutes until golden brown. Slice and serve. Makes 8 to 10 slices.
Heat water and butter to a rolling boil. Stir in flour and sugar until mixture forms a ball. Remove from heat. Beat in eggs, one at a time with an electric beater until smooth. Drop 1/4 cupfuls of dough on an ungreased cookie sheet 3 inches apart. Bake at 400° for 35 to 40 minutes. Remove immediately to cool.
In 6-quart Dutch oven, saute carrots, escarole, onion and celery in oil for 3 to 4 minutes. Add chicken broth, tomato juice, lentils, kielbasa and thyme. Bring to a boil. Cover and reduce heat. Simmer 25 minutes, stirring occasionally. Season to taste.
Soften yeast in warm water. Add the potato water and cooled milk. Next, add the salt, 1/2 cup sugar and 4 cups flour. Mix well and add shortening and 8 more cups flour. Mix until smooth. Place dough in large, greased bowl. Cover and let rise to double.
Boil chicken until tender. Place chicken in a greased 9 x 13 baking dish. Mix sour cream and soup and pour over chicken. Sprinkle with stuffing mix. Pour broth over stuffing mix. Add margarine. Bake at 350° for 30 minutes.
Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
Mix together with enough Miracle Whip to moisten. Add Fritos just before serving.
Mix all ingredients well and spoon by tablespoon balls onto cookie sheets about 2-inches apart. Bake at 350° for 12 to 15 minutes.
Brown the sausage patties and place on paper towels to drain and cool. Slice the onions and squash. Boil together in a small amount of water until done. Drain and mash, then add salt and pepper. Break up the sausage patties and mix with the eggs, tomatoes, onions and squash. Pour into a casserole and top with cheese. Bake at 350° for about 45 minutes.
Line spring-form pan (bottom and sides) with ladyfingers. Beat together sugar and cream cheese. Whip the cream until stiff; fold into cream cheese. Alternate layers of cream cheese and pineapple, ending with pineapple. Reserve 1 heaping spoonful of cream cheese to dollop on top. Refrigerate.
Boil potatoes until done or soft. Add mayo, pepper, salt, sugar and vinegar. Chop up 2 hard-cooked eggs. If you want, add chopped onion. Mix all together! Chill in fridge.
Mix all ingredients well, except pecans. Shape into ball or log; roll in nuts. Keep in refrigerator.
Melt butter. Stir in flour. Gradually add milk and cook, stirring until smooth. Add cheese and stir until blended. Place asparagus in bottom of buttered 2-quart casserole. Sprinkle with 1/4 cup crumbs. Add peas. Sprinkle with more crumbs. Add mushrooms. Add remaining crumbs. Pour sauce over all. Bake in preheated 350° oven for 20 minutes or until heated through. Yields 6 to 8 servings.
Sift dry ingredients together. Stir in buttermilk, oil and egg with fork. Beat until smooth. Drop by teaspoonful into hot 375° fat. Do not make too large as they will not cook through. Fry until golden brown, about 3 minutes. Drain on brown paper. Roll while warm in sugar. Makes 2 1/2 dozen. You can dip in warm chocolate glaze and sprinkle with coconut or nuts or make an orange glaze.
Blend sugar and flour into beaten eggs. Stir in rest of ingredients. Pour into greased pie pan, not shell. Bake at 350° for 30 minutes or until pie is brown. Makes 2 pies.
All utensils should be warm before starting brack. Sift flour, spices and salt together, then rub in the butter. Cream yeast with 1 teaspoon sugar and 1 teaspoon tepid milk. It should froth up; if it does not it means yeast is old and stale. Add rest of sugar to flour mixture. Blend well. Then pour tepid milk and beaten egg onto yeast mixture and combine with flour, etc. Beat well with dough hook in warmed bowl of electric mixer. Batter should be stiff, but elastic. Fold in dried fruit and chopped peel. Cover with cloth. Leave in warm place until dough doubles. Turn out and divide into 2 portions. Grease 2 (7-inch) cake tins. One portion in each tin. Cover and leave to rise (about 30 minutes). Bake at 400° for about 1 hour. Test with skewer. Glaze top with 1 tablespoon sugar, dissolved in 2 tablespoons boiling water. Put in hot oven for about 3 minutes. Turn out to cool on wire tray. When cool, serve buttered slices. It keeps very well, but if it gets stale, it is very good toasted and served with butter.
Mix sugar, flour and salt together. Beat eggs and add pineapple, then add this to the flour mixture. Put this mixture into casserole dish. Melt margarine and add bread cubes. Toss to moisten. Sprinkle cubes on top of pineapple mixture. Bake at 350° for 30 minutes.
Combine first 6 ingredients. Make a well in the center and add the last 5 ingredients, stirring just until moistened. Bake in a 350° oven (may vary) for 1 hour. Cool in pans. Makes 2 loaves.
Cream together butter and sugar. Add eggs and beat well. Add Karo syrup and beat well. Add vanilla flavoring and pecans. Pour into unbaked pie shells and top with pecan halves. Cook at 400° for 10 minutes. Reduce heat to 350° and cook another hour. Makes 2 pies.
Shape beef into 7 patties (1/2-inch thick). Salt and pepper and dip in flour. Brown in skillet. Add water and chipped onion. Simmer for 15 minutes with top on skillet. Makes 7 servings.
Simmer clams in large pot. Meanwhile, saute onions in 1/4 cup butter until tender; add paprika. Boil potatoes in separate pot until tender. Add onions and potatoes to clams, then add evaporated milk and remaining butter. Extra cans of clams and more potatoes can be added. Cook on low until butter melts. Serves 8.
Stir together eggs, sugar, shortening, vanilla and pumpkin. (I use an electric mixer.) Mix in a separate bowl the flour, soda, baking powder, salt and cinnamon. Add flour mixture to pumpkin mixture, a cup at a time, to make sure it gets mixed thoroughly. Drop by spoonfuls onto a greased cookie sheet. (I use Reynolds Wrap nonstick release.) Bake at 375° for 10 to 12 minutes.
In grease 1-quart baking dish, mix eggs, sugar, cinnamon and salt. Stir in milk. Add bread and apple. Stir gently to combine. Let stand 5 minutes for bread to absorb liquid. Bake in preheated oven at 350° for 45 minutes or until knife inserted comes out clean. Let stand 15 minutes before serving. Makes 4 servings.
Mix flour, brown sugar and margarine until crumbly. Press in well-greased cookie sheet or 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove and cool for 10 minutes. Turn oven to 375°.
Preheat oven to 350°. Beat eggs, vanilla, sugar and butter for 3 minutes at medium speed. Add milk. Sift dry ingredients together and add to mixture. Beat one minute.
Preheat oven to 325°. Mix sugar, oil and eggs. Slowly stir in flour, apples and vanilla. Add nuts and coconut. Pour into a Bundt pan. Mixture will be thick. Bake for approximately 1 hour 20 minutes.
Combine the first 4 ingredients with wire whip. Add onions. Gradually add oil while beating. Add celery seed. Refrigerate. Good on tossed salads (greens).
Rinse sauerkraut with cold water; drain well. Add celery, onions, pepper, sugar, oil and vinegar. Mix and let stand in refrigerator at least overnight. Serve.
In the palm of one hand, sprinkle a small amount of powdered hand soap. Add a few drops of water to dissolve soap. Stir with a finger to make a thin paste. Add a few drops of white glue directly onto soap paste and mix thoroughly. Paste will soon change properties to those of plastic putty.
Heat oven to 375°. Lightly grease 20 mini muffin cups or large cookie sheet. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Remove paper from candies; place 1 candy on each biscuit piece. Fold dough over candy, covering completely. Seal well. Place seam side down in prepared pan. Bake at 375° for 12 to 15 minutes or until golden brown. Remove from pan. Combine sugar, cocoa and cinnamon. Roll puffs in sugar mixture to coat. Makes 20 puffs.
Cut wieners into 3/4-inch pieces. Set aside. Combine sauce, sugar and seasoning in 1 1/2-quart casserole dish. Cover. Microwave at High 1 1/2 to 2 1/2 minutes, until hot. Stir in wieners; cover. Microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks.
Cook fettuccine according to package directions. While fettuccine cooks, heat butter (or margarine) and cream in small saucepan until butter melts. Stir in Parmesan cheese, salt and pepper. Keep warm over low heat. Drain fettuccine. Return to pan. Pour sauce over noodles. Toss gently until noodles are well coated. Serve. Makes 4 to 6 servings.
Combine dressing and oleo and place a little over half in the bottom of a casserole dish, reserving the rest. Mix together chicken, celery, water chestnuts, onion, cream of mushroom, cream of celery, milk, salt and pepper. Pour this mixture over dressing mixture and top with reserved crumbs. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake 15 minutes longer. This can be made ahead and frozen.
Combine butter and sugar in a saucepan; cook and stir until butter melts. Stir in remaining ingredients. Mix well. Pour into greased 8 x 8 x 2-inch baking pan. Bake in a 350° oven for 20 to 25 minutes. Cool; cut into 24 bars.
Blend flour, powdered sugar and margarine. Pat firmly into 16-inch round pizza pan and bake 12 minutes at 325°. Beat together cream cheese, vanilla, the 1/2 cup sugar and lemon juice. Spread on cooled crust. Cook until thick, the strawberries, cornstarch and 8 tablespoons sugar. Cool and spread on top of cream cheese layer. Refrigerate until ready to serve.
In large pot, brown ground beef. Add salt and pepper. Drain grease from meat. Add tomato juice, tomatoes, kidney beans, onion and celery. Combine remaining spices. Cook over medium heat for 1 hour. Cook on low for 2 hours. Serve with crackers.
Spray dish with Pam. Place rice/soup mixture into pan and then put chicken on top. Sprinkle dry soup mix on top. Cover with foil. Bake at 350° for 1 1/4 hours.
Combine scalded milk, salt, sugar, shortening and molasses. Cool to lukewarm. Soften yeast in 1 cup of lukewarm water and add to milk mixture. Blend in all flour and knead dough on floured board. To obtain a fine grain, knead about 7 minutes. Place dough in greased bowl and cover. Let rise in a warm place for about 1 1/2 hours.
Preheat oven to 350°. Grease 9 x 9-inch (Corning Ware type) pan with butter. Thoroughly mix together all ingredients, except crab, cheese and paprika.	Fold in crab; put in pan. Sprinkle cheese over the mixture, then sprinkle paprika over all. Bake at 350° until golden brown. Enjoy! This is good hot or cold.
Wrap each chicken breast with dried beef. Wrap 1 strip of bacon around chicken breast and hold with toothpick. Mix sour cream and soup together. Spread over chicken. Cook at 350° for at least 1 hour.
Preheat oven to 350°F. Butter and flour a 10-inch baking pan.
Brown in skillet ground beef and onion. Mix other ingredients and add to ground beef and onion. Bake in casserole dish for 30 minutes at 300°. Remove from oven and sprinkle cheese and paprika on top.
Cook potatoes in boiling salted water. Drain well. Mash until smooth. Add cream cheese, sour cream, onion salt, pepper and oleo. Beat until smooth and fluffy. Refrigerate. Recommend storage 2 weeks. Dot with butter. Bake about 30 or 40 minutes or until heated through. Makes 8 cups. I used an 8 x 10-inch Corning Ware.
Preheat oven to 400°. In a large bowl, cream butter and sugar with electric mixer. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff. It may be necessary to blend the last flour in by hand. Roll dough and cut with your favorite cookie cutter. Sprinkle with colored sugar. Place cookies on ungreased cookie sheet. Bake at 400° for 6 to 7 minutes until light brown.
Cook onion and garlic in oil until tender. Add remaining ingredients and boil for 3 minutes, or until thick. Pour over broiling or roasting meat, or use as a sauce for reheating cold meat. Serve hot. Makes about 2-1/4 c. sauce.
Mix the pineapple and pudding; let stand a few minutes. Add the Cool Whip. Spread the mixture between layers of pound cake. After top of cake is spread with mixture, sprinkle with nuts, cherries, etc. Use your imagination.
Layer ingredients in order listed above in a 9 x 12 inch casserole dish. Bake at 350 degrees for 1 1/2 hours or until golden brown.
Mix all ingredients together (can be mixed by hand). Pour into crust and freeze or refrigerate. Can be served frozen or not. Also, you may want to decorate top of pie with a little Cool Whip.
Mix 1 stick of melted margarine with graham cracker crumbs and press into a 9 x 13-inch pan. Then beat eggs, powdered sugar and 2 sticks of margarine until creamy (do not underbeat). Spread this over the graham cracker crumbs, then put your sliced bananas over that, then your well drained pineapple over the sliced bananas. Spread the Cool Whip over pineapple, then sprinkle chopped nuts over that. Chill. You can dot with a cherry for every serving.
Heat oil and butter in a large skillet over medium heat. Add garlic and cook 1 minute. Add remaining ingredients except pasta and cheese to skillet, making sure peppers are roasted and cut into thin strips. Toss and just barely heat. Add to pasta in large bowl; toss to coat. Pass Romano cheese. Makes 4 first course servings
Melt chocolate chips in condensed milk. Add vanilla, salt and walnuts. Pour into 9 x 13-inch baking dish. Cool in refrigerator.
Mix first 6 ingredients together and freeze. Remove from freezer six hours before serving. When served, add 1 package frozen strawberries and 1 small can pineapple.
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 60 minutes. Frost with Cream Cheese Frosting when cool.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inches). Stir all ingredients, except raisins, in a bowl with fork until moistened. Beat vigorously for 1 minute. Stir in raisins. Pour in loaf pan. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes.
In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Measure flour and mix with fork. Turn onto floured surface. Knead until smooth and elastic. Grease bowl and place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double in size, about 1 1/2 to 2 hours. Heat oven to 400° and bake 12 to 15 minutes. Makes 4 dozen medium rolls.
In large pan combine sugar and cornstarch. Stir in berries and rhubarb, lemon juice and margarine. Cook over medium heat, stirring until bubbly and slightly thickened. Pour into 2-quart casserole. Separate biscuit dough into 10; cut each in half with scissors. Arrange cut side down on hot fruit mixture in circle. Sprinkle with sugar-cinnamon. Bake at 400° for 15 to 20 minutes until biscuits brown.
Cut up fruit and nuts; add coconut. Dredge in flour. Cream oleo and sugar; add eggs. Add flavorings, flour, baking powder and liquid. Pour over fruit mixture; mix well. Put in pan or pans. Bake at 350° for 1 1/2 hours.
Blend very well, then put mixture into greased and lined cake tin (8-inch in diameter) and bake at 250° for about 2 hours. This is a good moist cake which keeps very well. Chopped nuts may be added, if desired.
Add sugar, juice and rind and water to the egg yolks. Cook in double boiler, stirring constantly, until thickened and mixture coats the spoon. Remove from heat. Beat egg whites and salt until stiff but not dry. Add sugar by tablespoonfuls, beating after each addition. Pour custard into meringue, when well blended pour into baked pie shell. Bake in slow 325° oven for about 20 minutes, or until set. Cool before cutting.
Dredge fruit and nuts in flour. Add salt and coconut. Add milk and mix thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake 25 to 30 minutes in preheated oven at 270°. Store cooled cookies in an airtight container for about 5 days. Makes about 4 dozen.
Drain squash. Add vegetables, sour cream and soup. Mix well. In serving dish, mix stuffing and butter. Line bottom with stuffing, reserving enough to sprinkle on top. Add squash mixture and top with remaining stuffing. Bake in oven at 350° for 30 to 40 minutes.
Preheat oven to 350°. Cut each chicken wing into 3 sections at joints. Discard pointed ends. Place remaining ingredients into a large zipper plastic bag. Drop chicken in bag to coat each piece. Place on well-greased baking sheet; bake for 1 hour. Makes about 24 appetizers.
Pour oil 1 1/2 inches in a large skillet. Heat to 375° over medium-high heat. Cover bottom opening of funnel with finger. (Funnel with a 3/8-inch opening works best.) Pour 1/4 cup batter into funnel; hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow circle so that batter forms a spiral. Fry 1 minute or until edges are golden brown. Turn and fry until golden. Drain on paper towels. Repeat with remaining batter. Sprinkle with confectioners sugar.
Melt margarine in deep baking dish. Mix flour, sugar and milk and pour over margarine. Bake at 350° for approximately 45 minutes to 1 hour. Will brown on top.
Season filets with salt and pepper. Stir all but filets well. Spread over filets in buttered, shallow dish. Bake for 10 minutes or until bubbly and fish flakes.
Mix all ingredients together except for 1/2 c. shredded cheese. Spread with pam Bake at 375° for 45 minutes then sprinkle with remaining cheese. Bake for additional 10 to 25 minutes.
Place cream cheese in bowl and cream until soft and smooth. Slowly blend sugar into cheese. Add vanilla, salt and pecans; mix well until blended. Press into a well-greased shallow pan. Refrigerate until firm. Cut into squares.
Cook fettuccine according to package instructions, omitting salt. Drain well; place in a large bowl.
Beat together the butter, sugar and honey. Beat the egg yolks and add sifted flour, baking powder, spices and salt alternately with the milk. Stir in the figs, raisins and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 10-inch tube pan. Lining the pan with greased brown paper may provide added protection. Bake at 300° for 2 hours.
Wash, cut and cook if raw beans are used. In a frypan add oil; cook onion until tender. Add ground beef; brown and cook until evenly cooked. Drain off grease. Add salt and pepper. Do not drain beans. Combine with the tomatoes in saucepan. Simmer 3/4 of an hour. (Better the second day.)
Mix cream cheese, egg, 1/2 cup sugar and pinch of salt. Add chocolate chips; set aside.
Mix graham cracker crumbs and margarine together. Reserve 1/3 cup for topping. Press remainder into 9 x 13 x 2-inch pan or Pyrex dish. In large bowl blend (with electric mixer) the pineapple, sugar, dry jello and cream cheese. Then fold in whipped topping. Pour over crumb mixture. Sprinkle top with reserved crumbs. Refrigerate overnight. Cut into squares to serve.
Combine flour, soda, powder, 3 tablespoons sugar and caraway seed. Add shortening, cut until shortening is in fine pieces. Make a well in center of flour mixture. Pour buttermilk and add raisins, mix lightly. Turn out on floured board and knead gently. Shape into 5-inch round loaf and place in greased 8 or 9-inch pan. Using knife, cut dough crosswise into quarters about 1/3 the way through. Brush with melted butter, sprinkle with cinnamon and remaining sugar. Bake at 375° for 35 to 45 minutes.
Blend shortening, butter, sugar, eggs and vanilla. Sift together in separate bowl the soda, cream of tartar, salt and flour. Slowly beat dry ingredients into shortening mixture until well blended and texture is creamy. Drop by 1 teaspoonful on greased cookie sheet. Press cookie dough with a fork dipped in cold water. Add sprinkles if desired. Bake at 350° for 8 to 10 minutes.
Mix in casserole dish and top with Durkee French fried onions. Bake at 350° for about 30 minutes.
Cream butter and sugar together. Add next four ingredients and mix well. Add coarsely broken nutmeats. Pour into unbaked pie shell and bake in preheated 450° oven for 5 minutes. Reduce heat and bake at 350° until filling is firm. I put strips of foil on edge of pie crust to keep from browning too much.
Mix the last 5 ingredients. This will make a paste. Split entire package of rolls at once, lengthwise. You should have a bottom and top, like a sandwich. Leave the bottom half in the aluminum pan. Spread 1/3 of the paste on the bottom half of rolls. Top with 1/3 of chopped ham and 1/3 of cheese. Do the same with the other 2 packages of rolls. You can cover and freeze for later use.
Soften cheeses and beat all ingredients, except parsley, together. Form into a ball and roll in parsley. Refrigerate 8 hours.
Preheat oven to 400°. Blend eggs. Add sugar, salt and corn syrup. Add cooled melted butter and vanilla. Blend gently. Pour filling into shell. Top neatly with pecan halves. Place pie in oven. Reduce heat to 350° at once! Bake 50 to 60 minutes. Makes 8 to 10 servings.
Warm Velveeta, mayonnaise and milk in a big pot on stove, mixing often. Add onions and bacon; mix well. Add potatoes and mix well. Pour in a 9 x 13-inch pan. May refrigerate to bake later.
Cook Rice-A-Roni according to directions on package; cool. Add remaining ingredients to the rice and mix thoroughly with mayonnaise until moist.
Combine ingredients; mix well. Make into a roll; wrap and refrigerate for about an hour. Slice about 1/4 inch thick and bake at 375° for 8 minutes.
Sift together flour, cocoa and salt 2 or 3 times. Set aside. Beat together (using electric mixer) the sugar, cooking oil, then beat in red food coloring. Add eggs one at a time, beating well after each addition. Add buttermilk and flour alternately. Add vanilla. Fold in vinegar mixed in soda. Pour into 3 well-greased and floured cake pans. Bake 30 minutes at 350°. Cool and frost. Yield: 1 (3 layer) cake.
Put broccoli in water and cook until done and set aside. In Dutch oven, saute onion in oleo; stir in flour. Add bouillon packs; add pepper (several shakes). Add skim milk. Heat and stir. Add broccoli mix. Simmer 25 to 30 minutes, stirring occasionally. Serves 4 to 6.