HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together cream and oleo. Add sugar and vanilla. Beat until smooth and creamy. Stir in nuts. Frost cooled cake. Good on Green Apple Cake.
Combine all ingredients in a bowl. Mix until well blended and smooth. Chill spread between buttered slices of bread. Makes 1 cup.
Pare eggplant; cut into 1-inch cubes. Cook eggplant, onions and celery in boiling, salted water for 8 minutes. Drain in colander. Add egg and cheese to celery, onions and eggplant. Mix in crumbled Ritz crackers and soup. Place in greased baking dish. Top with crumbs. Bake in oven at 350° for 30 minutes.
Mix Tang, sugar, tea, cinnamon and salt. Mix 2 teaspoons tea to cup of hot water.
Preheat oven to 325°. Mix margarine, eggs and vanilla. Add flour and sugar. Mix well. Add pecans, chocolate chips and coconut. Bake until doesn't shake in middle.
Combine all ingredients; beat vigorously until well blended. Spread mixture into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cut into 2-inch squares. Yields 16 brownies.
Over shortening, salt and sugar, pour boiling water. Blend and cool. Sprinkle yeast over warm water and dissolve. Add 2 beaten eggs and mix well with shortening. Add flour, blend well and cover. Place in refrigerator for at least 4 hours overnight. Make into desired shape and let rise until doubled in size. Bake at 400°.
Have pineapple, cherry pie filling and milk very cold. Drain pineapple; mix with pie filling. Add milk and nuts. Fold in topping and refrigerate overnight.
Place graham crackers on a cookie sheet. Melt oleo; stir in brown sugar and pecans. Cook 2 minutes. Pour over graham crackers. Bake at 350° for 10 minutes. Cool 10 minutes. Cut in squares and cool completely. Easy, but oh so good!
Mix all ingredients and bake in 9 x 13-inch pan at 350° for 1 hour.
Cook spinach and drain well. Saut onions in butter. Layer in casserole: rice, spinach, onion, cheese (reserve 3 tablespoons), salt and pepper. Repeat about 3 times. Sprinkle reserved cheese on top. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Oven bake tortillas until soft. Make filling. Mix soup, sour cream and chilies. Coat baking dish with filling. Put filling in tortilla shell. Sprinkle in green onion and both cheeses. Roll up and secure with a toothpick.
Layer French toast, ham and cheese. Top with apple pie filling and granola. Bake, uncovered, at 350° for 25 minutes. Serve with topping.
Spread cream cheese on a serving plate. Put caramel topping on cream cheese. Sprinkle pecans on top. Chill the apple dip for about 1 hour. Slice your apples and dip them in your apple dip.
Combine strawberries, lemon rind and juice in saucepan. Simmer 10 minutes. Put through a food mill or sieve or liquefy in blender. Cool. Pour fruit mixture over large block of ice in punch bowl. Add sparkling Burgundy, champagne and Sauterne. Garnish with whole strawberries and lemon slices, if wished. Makes 35 punch cup servings and is guaranteed to put a little punch in your anniversary.
Drain the peaches. Add pudding mix, sour cream, Cool Whip and vanilla. Pour into graham cracker crust. Chill for 1 hour. Serve with Cool Whip on top.
Combine first 5 ingredients in a large saucepan, mixing well. Stir in milk. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Chill 2 to 3 hours.
Put tomato slices in bottom of baking dish. Dip fillets in milk and arrange on top of tomato slices. Spread crumb mixture on top. Sprinkle with paprika. Bake in preheated oven at 350° for 20 minutes.
Mix in order given. Roll to size of a walnut. Dip in cold water and then in sugar to form a glaze on top while baking. Bake at 375° for 8 to 10 minutes. Yields 3 dozen.
Core and cut peppers into wide strips; wash and remove all seeds. Peel and dice or thickly slice potatoes. Peel and slice onions. Cut steak into cubes or bite size pieces. Heat oil in large frying pan. Fry pepper alone until tender; add all other ingredients and spices. Fry all together until all are evenly cooked. Drain oil and serve.
Pack raw okra into hot pint jars. Add 1 hot pepper and 1 garlic bud to each jar. Bring to a boil the vinegar, salt and celery seed; pour over okra in jars. Seal with hot lids. Let stand 10 days before serving. Chill before use to insure crispness.
Preheat oven to 350°. Cream cheese and sugar well. Blend in vanilla and egg. Pour into crust. Bake at 350° for 20 to 25 minutes. Remove cake from oven. Mix sour cream, sugar and vanilla. Pour over cheesecake. Put back in oven; bake 10 more minutes. Refrigerate for at least 3 hours before serving.
Cream butter and sugar. Add egg yolks, flour, salt and nuts. Spread half the mixture in a 7 x 11-inch buttered pan. Spread apricots over this to within 1/2-inch of edge. Spread remaining batter over preserves and bake in 325° oven for about 1 hour or until golden brown. Cool and cut in squares.
Cream oleo and sugar. Add eggs one at a time. Dissolve soda in buttermilk and add. Place flour in large bowl; add dates, candy and nuts. Stir well and add to cream mixture. Add coconut. Bake in tube pan for 1 1/2 hours at 250°. Mix orange juice and powdered sugar; pour over top of cake and let stand overnight.
Heat oil in a 3 to 4-quart pot over medium heat. Add potatoes, onion and garlic. Cook 4 minutes or until onion is translucent. Add cauliflower and cook 2 more minutes. Add broth, water, tomatoes, pasta and chickpeas. Bring to a boil. Reduce heat, cover and simmer 15 minutes, stirring occasionally, until pasta is firm-tender. Season with pepper. Garnish each serving with fresh basil and grated Romano cheese.
Combine salt, pepper and garlic powder; rub over surface of roast. Brown roast on all sides in vegetable oil in a Dutch oven. Drain off drippings. Combine remaining ingredients; pour over roast. Cover and bake at 325° for 3 to 4 hours or until tender. Makes 8 to 10 servings.
Mix together. Spray casserole dish first. Dot in margarine. Bake at 350° for 1 hour.
Cook noodles according to package directions. Add bouillon cubes. Drain and put in 9 x 13-inch baking dish. Combine beef and onion; cook until beef is brown. Add tomato sauce and water. Cook 3 minutes. Add garlic salt and pepper. Spoon over noodles. Blend sour cream, mushroom soup and cream cheese. Pour over meat mixture and bake 15 minutes longer in 400° oven. Add grated cheese and bake five minutes longer. Serves a lot.
Wash and grind cranberries. Combine with sugar and place in colander to drain overnight.
Melt together the first 3 items and pour over remaining ingredients. Mix in a large pan or bowl. Pack in Pam sprayed angel food cake pan. Let set in refrigerator overnight. Remove from pan. Keep in refrigerator.
Combine sugar, oil and eggs in a mixing bowl. Beat on medium speed of an electric mixer for 1 minute. Dissolve soda in buttermilk and set aside.
Cream sugar and butter. Add eggs, then pineapple, then bread cubes. Put in greased pan and bake at 350° for 45 minutes. Serve warm.
Mix lime and water. Add cucumbers. Let soak for 24 hours. Rinse cucumbers and soak in cold water for 4 hours. Change water every hour. Combine vinegar, sugar and spices. Bring to a boil. Turn fire off and add cucumbers; cover and let stand overnight. Next morning, bring to a boil and simmer for 30 minutes. Seal in jars.
Cut 2 (15 x 12-inch) pieces of heavy duty aluminum foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well. Place on baking sheet. Bake at 350° for 1 hour. Yields 2 servings; 1.8 grams fat; 221 calories; 66 mg. cholesterol.
Place cubes of bread, ham and cheese in Pam sprayed 2-quart casserole. Mix slightly. Mix remainder of ingredients in blender or with mixer until well mixed. Pour over top. Make day before and refrigerate. Bake at 350°, uncovered, for about 1 hour.
Stir all ingredients in a heavy Magnalite-type pot with a lid. Bake at 325° for 1 hour, keeping the pot covered. Do not peek!!!
Dissolve yeast in warm water. On medium speed with electric mixer, beat in honey. Gradually add 3 cups flour. Add remaining flour to form soft dough. Knead on lightly floured board until smooth (about 10 minutes). Cut into 4 equal sized pieces of dough. Form each piece into 5 ropes about 10-inches in length. Arrange on greased baking sheets about 1-inch apart. Let rise in warm place for 15 minutes. Brush each rope lightly with butter and sprinkle with seasoning. Bake at 400° for 15 minutes. Makes 20 breadsticks.
Mix. Bake at 350° for 40 to 45 minutes. Double for 2 pies.
Brown ground beef, salt, pepper and onion in skillet. Pour off grease. Combine sour cream and cream of mushroom soup in a bowl. Fill flour tortilla shells with 2 tablespoons ground beef mixture. Cover with 1 tablespoon sour cream and soup and 1 tablespoon cheese. Fold shell over and place, folded side down, in 9 x 13 x 2-inch buttered pan. Repeat until all tortilla shells are filled.
Mix all ingredients and put into large casserole, 3-quart size. Sprinkle top with Parmesan cheese. Bake at 350° for 35 minutes.
Alternate as you grind turkey, celery, pickles and eggs. Add mayonnaise to mixture after ground. May use less or more mayonnaise, if desired. Salt and pepper to taste.
Pat hamburger meat into patties. Fry until done. Heat up chili and toast slices of bread. Peel the potatoes and slice for homemade French fries. Deep fat fry potatoes. Dice onion. Put 1 or 2 slices of toast on plate. Lay hamburger patty on top of toast. Lay 1 slice of cheese on top of patty. Pour chili over cheese and bread. Sprinkle onion on top. Salt fries to taste. Serve hot.
Brown chicken in 1 tablespoon olive oil and add leeks and garlic. When leeks are slightly transparent, add sun-dried tomatoes and red pepper. Add salt and pepper, Parmesan and cream to finish the sauce. Serve over cooked pasta. This is a quick and easy recipe.
Thaw and drain spinach. Combine all ingredients; mix well. Cover and chill overnight to blend flavors. Makes 4 cups.
Pour half and half into large bowl. Add pudding mix; beat until well blended, 1 minute. Let stand 5 minutes. Fold in Cool Whip and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand 10 minutes, then serve.
Combine flour and salt into bowl. Cut in shortening and butter until crumbly. Mix vinegar with 5 tablespoons cold water. Add flour mixture and stir with fork until dough clings together. Divide into 2 portions. Roll on floured surface.
Cook potatoes in microwave for 3 to 4 minutes until just soft. In large oven-safe pot or casserole, combine all ingredients, including potatoes. Mix well. Bake at 350°, uncovered, until potatoes are completely soft and cheese is melted. Sauce should be thickened (about 1 to 1 1/2 hours).
Cook chicken breast in broth and water at least 1 hour. Remove from heat and let cool to skin, bone and dice (bite sized). Add all ingredients to soup. Add okra, cut in bite size pieces. Cook sausage meat (in small pieces) and add flour to make a roux. Add to soup. Simmer about 1 1/2 hours. Add rice last 15 minutes. If too thick, add another can chicken broth. If too thin, add more rice.
Spread popped popcorn and pecans on cookie sheet. Boil butter, salt, brown sugar and corn syrup for 5 minutes on medium heat. Remove from heat and stir in soda. Pour over popcorn. Bake 1 hour at 250°, stirring it every 15 minutes. Let cool before eating. Bake until crispy and dry. Can add peanuts.
Mix the sugar to the eggs and beat 15 minutes. Sift in the flour mixed with baking powder and salt. Add flavoring and mix gently. Put in a muffin pan and bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Grease a 9 x 13-inch pan. In a large bowl, combine all ingredients, except preserves; mix well. Reserve 1 cup mixture. Press remaining mixture onto bottom of pan. Spread preserves over base to within 1/2 inch of pan's edge. Sprinkle with reserved mixture. Bake for 25 to 30 minutes or until golden brown. Cool and cut into bars.
Pound chicken breasts to flatten a bit. Break bread into small pieces. Mix bread and vegetables together. Add milk and margarine. Mix slowly, stirring to moisten bread. Don't make it too wet. If you use more milk, scald it first. Divide bread mixture into 4 parts, putting one part on each breast half. Wrap chicken around bread mixture. Place in greased casserole or baking pan, seam-side down. Cover. Add a little water to pan. Bake at 350° for 1 hour or until chicken slightly browned.
Saute ground beef and onions. Add salt, pepper, allspice and cabbage. Add 2 cups water and simmer 20 minutes, stirring often. Pour into 13 x 9 x 2-inch pan.
Brown ground beef with onion. Drain excess fat. Mix in soups and enchilada sauce. In 9 x 13-inch casserole dish, alternate layers: tortillas (cut into quarters), hamburger mixture and cheese. Top with cheese. Bake uncovered at 350° for 30 minutes.
Put marshmallows into hot water with jello. Let sit until melted after stirring. Add cold water and stir, then let set in refrigerator until just slightly jelled. Beat until light and add cottage cheese and Cool Whip. Beat in mayonnaise and pineapple. Pour into mold and refrigerate for at least 1 hour before serving.
In saucepan, mix water and sugar; stir to dissolve sugar. Bring to a boil. Add cranberries, return to boil. Reduce heat. Cool at room temperature and refrigerate. Makes about 2 1/4 cups.
Brown beef and onion. Add other ingredients except rice and cheese. Bring to a good boil. Add rice. Let stand for 5 minutes. Put in casserole and sprinkle cheese on top. Place in a 350° oven and let cheese melt.
Scrub and dry potatoes. With an apple corer, remove a cylinder from the center of each potato. Fill each cavity with cheese. Seal ends with tiny pieces of cylinders which have been removed. Bake in moderate oven (350°) until tender, about 45 to 55 minutes. Serves 6.
Saute onions in butter, then add hamburger, garlic salt, salt, sugar and pepper. Simmer together about 3 minutes. Add sour cream and tomato sauce. Prepare biscuit mix according to directions on package. Roll dough onto flour mixture. Cut into 8 squares (about 5-inches). Place 1/3 cup mixture on each square and fold diagonally to make triangles. Seal edges; prick top and brush with butter. Bake on sheet at 400° for 20 minutes, or until golden brown. Serve with favorite sauce.
Preheat oven to 300°. Crush Oreos finely. Mix with melted butter. Spread on bottom of a 9-inch pan. Set aside. In a large bowl, beat cream cheese and condensed milk until fluffy. Add eggs and vanilla. Mix 1/2 cup chocolate chips with flour until completely coated. Shake off extra flour. Mix chips in batter. Pour batter onto cookie crust. Sprinkle remaining chips on top of batter. Bake 1 hour.
Cook and drain noodles according to package directions. Wrap sausage around cheese and wrap in lasagna noodles. Place in baking dish and cover with spaghetti sauce. Sprinkle with cheese. Bake at 350° for 45 minutes to 1 hour. Serve with Parmesan cheese.
Mix all ingredients except pecans together and pour out onto wax paper. Refrigerate until solid; then roll in chopped pecans.
Mix all ingredients and make in small balls. Flatten with your thumb. Bake at 375° until lightly browned, about 10 to 12 minutes. Frost with powdered sugar icing.
Heat oven to 400°. Sift together flour, ginger, cinnamon and salt. Dissolve soda in hot water. Mix shortening, sugar, molasses and egg until creamy. Mix in flour mixture alternately with cold water. Mix in soda and raisins. Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheet. Bake for 12 minutes or until done.
Cream together sugar, shortening, eggs and vanilla. Sift together dry ingredients and add alternately with milk to cream mixture; mix until smooth. Spread in greased 9 x 9-inch pan. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over batter. Bake in 350° oven for 25 to 30 minutes.
Beat eggs, then add sugar, vanilla, half and half and condensed milk; stir real good. Add mashed bananas. Pour into freezer can of churn. Fill with whole milk the rest of the way to the line. Ready to churn.
Put oats, sugar, lard and salt in a bread mixer. Pour over them the boiling water. Let cool. Add yeast and mix well. Add white flour, enough to make stiff ball. Turn until ball holds its shape, take 6 to 8 cups flour to start with. Add more if needed as dough is sticky after rising. Makes 3 loaves, 1 1/2 pounds each.
Put all ingredients together, except chicken in glass baking dish. Mix well. Add chicken and toss lightly. Marinate 2 to 3 hours. Cover baking dish with foil. Bake in oven at 350° for approximately 40 minutes. Take foil off during last 10 minutes. All liquid will be absorbed into the chicken. Serve hot or cold.
In 2-quart casserole, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 35 minutes. Stir. Top with chips. Bake 5 minutes more or until hot. Makes about 6 servings.
In bowl, beat together eggs, 1/2 cup sugar and lemon juice. In saucepan, combine remaining sugar and cornstarch. Stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Ove low heat, cook and stir until slightly thickened. Add vanilla; cool. Fold in whipped cream. Serve with fresh fruit. Refrigerate leftovers. Yields 3 cups.
The night before, butter well a Bundt pan. Put in 1 cup nuts. Place frozen rolls, about 16 to 18, evenly in pan on the nuts. Sprinkle butterscotch pudding over. In a saucepan, melt butter. Mix in cinnamon and brown sugar; drizzle over rolls. Set aside, covered, to sit unrefrigerated overnight.
Cut venison into serving-size pieces. Tenderize on both sides; salt and pepper to taste and coat with flour. Heat oil in skillet; brown venison on both sides. Cut up onions and brown; add celery, if desired. Add Worcestershire sauce, tomato sauce and tomatoes. Cook, uncovered, until tender; add a little water, if necessary. Cook noodles; drain. Pour venison mixture over noodles and stir together.
Melt butter and saute onions, celery and carrots until golden and soft. Add potatoes and broth and cook until potatoes are tender. Add mace and salt and pepper to taste. Add cream.
In medium bowl, combine whipped topping and yogurt; stir until thoroughly mixed. Fold in orange sections. Spoon into serving dishes. Garnish with macaroon crumbs. Refrigerate until serving.
Combine all of the ingredients in a large covered casserole dish and cook 4 to 5 hours at 275°.
Preheat the oven to 350°. In a bowl, combine the butter, shortening, brown and white sugars, egg, vanilla, flour, baking soda, chips and nuts and mix well. Drop by the tablespoonful onto a lightly greased baking pan. Bake for 8 to 10 minutes. Yield: 2 to 4 dozen.
Mix steak with flour, salt and pepper, coating it thoroughly. Fry in oil and remove. Keep 2 tsp of dripping and add beef bouillon and steak sauce to the drippings. Bring the liquid to a boil, Simmer for 1 minute and remove from heat. Layer all ingredients in a 3 1/2 quart baking dish, (13 x 9). Cook approx. 2 hours at 350 degrees, or until potatoes are tender.
Bring to boil vinegar and water, drop in cucumbers. Let heat through and pack in sterilized jars. Fill with vinegar mixture. Add to each quart jar 2 saccharin tablets (whole grain) and 1 teaspoon salt. Seal.
Lightly brown flour in baking drippings. Beat eggs in a bowl and add milk, water and eggs. Salt and pepper to taste. Add to flour and bacon drippings. Stir until it thickens. Serve with biscuits. If too thick, you can thin with water.
Pour boiling water over meal. Stir constantly. Add butter. Cook slowly for 5 minutes. Beat in eggs, one at a time. Add milk, baking powder and salt. Bake at 350° in a greased baking dish for 3/4 to 1 hour.
Combine cake mix, milk and pudding. Beat with a spoon (do not use a mixer). Pour into greased sheet pan. Sprinkle butterscotch morsels and pecans evenly over cake. Bake at 350° for 35 to 40 minutes.
Combine flour, soda, cinnamon and salt in medium bowl; set aside. Mix remaining ingredients in large bowl. Add dry ingredients and mix. Grease and flour 2 loaf pans or 1 (9 x 13) pan. Bake in 350° oven for 50 to 60 minutes.
Mix oil and sugar until blended well. Add eggs, beating after each addition. Add jello and water. Next, add flour and mix until well blended. Add strawberries last. Pour cake into prepared pan and bake for 45 minutes at 350°.
Mix first 7 ingredients. Add milk and vinegar together, then cocoa and water together. Add to rest of ingredients. Bake at 350° until done in prepared pan.
Beat with mixer: sugar, oil then eggs. Add all other ingredients. Mix well. Batter will be thin, works well to keep refrigerated in between baking times. Bake 8-10 minutes at 400° on top shelf.
Cream 13 ounce = 52 large, 6 1/2 cup miniatures.
Broil peppers in an oven for several minutes, turning them 3 or 4 times, until the skin blisters. When cool enough to handle, peel, seed and chop them.
Mix all ingredients together. Bake at 350° for 1 hour in Bundt pan.
Cut chicken and season it to taste with Adobo. Add ham with oil and fry for 3 minutes. Add garlic, tomato sauce, olives and oregano; fry for 2 minutes. Add 1 cup water; add chicken and cook for about 10 minutes. Stir once. Add rest of water and salt. When boiling, add rice and stir once. When it starts boiling again, turn to medium temperature until all water is absorbed. Stir rice, reduce to low temperature, cover it and cook rice for 20 minutes. Stir once again and cook for 15 minutes or until done. Buen Provecho! (Enjoy!)
Cover raisins with boiling water and simmer 5 minutes. Drain and use 6 tablespoons of water in recipe. Mix all ingredients. Bake on cookie sheet at 375° for about 10 minutes. Cookie sheet should be greased or sprayed with Pam.
Dissolve Jell-O in boiling water. Set aside. Combine orange juice and ice cubes to make 1 cup. Add to Jell-O. Stir until melted. Add milk. Pour in dessert dishes. Chill. Soft set in 30 minutes.
Mix oats, flour, margarine, brown sugar and pecans and spread on cookie sheet. Bake 10 minutes or until crisp. Halve the mixture and spread in bottom of 9 x 13-inch dish. Pour 1/2 of bottle caramel over mixture. Defrost ice cream and spread softened ice cream over caramel. Sprinkle about half of mixture over ice cream, pour remainder of caramel over this and freeze.
Brown ground beef; pour off fat. Combine remaining ingredients with beef. Cook until macaroni is done.
Drain juice from oranges and pineapple and keep. Mix juice and pudding mix together. Add cherries, pineapple and oranges. Store in refrigerator. Before serving, add sliced bananas to mixture. Will keep in refrigerator for a week.
Mix sugar, margarine or butter, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove immediately from cookie sheet. Makes about 5 1/2 dozen.
Heat soup; add cream cheese and gelatin. Mix until cheese and gelatin are dissolved. Cool. Mix remaining ingredients and add to cool mixture. Pour into a greased mold and chill overnight. (Use a 3 1/2-cup mold.)
Mix all ingredients, except ginger ale, together. Add ginger ale just before serving. Makes 2 gallons.
Puree in blender the peaches and 6 tablespoons sugar; set aside. Combine and set aside the flour, baking powder, baking soda, salt, cinnamon. Cream together 1 1/2 cups sugar and shortening. Add and mix well the eggs. Add peach puree and dry ingredients and mix well until the ingredients are moistened. Stir in vanilla extract and pecans. Spoon batter into 2 well-greased and floured pans. Bake at 325° for 55 to 60 minutes.
Brown hamburger and onion. Cook spaghetti; drain. Mix hamburger, onion and spaghetti with Ragu sauce. Layer in a 9 x 12 x 2-inch dish the hamburger and spaghetti mixture and cheese. Repeat this procedure. Top with cheese. Put under broiler until cheese is melted and brown.