HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except nuts. After mixing well, add nuts. Stir well and pour into pie shell. Bake at 325° for 50 minutes or until done.
In large bowl, combine sour cream, minced onion, lemon juice, salt and pepper. Peel and thinly slice cucumbers; add and mix well. Cover and refrigerate.
Brown bacon strips until crisp. Cook chopped onion in bacon fat until yellow. Stir in flour. Add and bring to a boil the vegetable liquid, vinegar, sugar, salt and pepper. Stir in cooked green beans. Stir gently until heated through. Serve with crisp bacon sprinkled over top.
Combine graham cracker crumbs, 3 tablespoons sugar and butter; mix well. Press into bottom and sides of 8-inch pie pan. Chill 1 hour.
Mix the first 3 ingredients together and bring to a boil. Boil 3 minutes. Remove from fire and add remaining ingredients. Fold together for 1 minute or until thoroughly mixed. Drop from teaspoon on wax paper. Work fast before it becomes too hard. Be sure to place wax paper on table before mixing. Be ready to drop fast. Makes 6 pounds.
Salt and pepper chops and brown. Set aside. Stir over medium heat the remaining ingredients, until sauce thickens and lima beans thaw. Arrange chops in sauce. Cover and cook over low heat for 30 to 45 minutes, until chops and beans are tender. Do not boil. Serve over 3 cups cooked rice.
Mix together; pour into large casserole. Bake at 350° for 1 1/2 hours.
Mix ingredients and bake at 375° for 35 minutes. Also can add chunks of ham or chicken.
Mix dry ingredients with a little milk, then mix this with the remaining milk and boil and stir until thick. Mix small amount of thickened mixture with egg yolks and put this back in the thickened mixture. Add butter and vanilla and cook a little longer. Add 1/2 cup shredded coconut. Put in baked pie shell or graham cracker crust.
Mix together and top with Cheddar and Jack cheeses. Bake at 350° for 20 minutes.
Spread crackers in a large jelly roll pan. Chop pecans and sprinkle over crackers. Melt margarine in saucepan. Add sugar and boil 3 minutes. Pour over crackers. Bake in a 350° oven for 10 to 15 minutes. Remove from pan before they cool completely. Break into sections.
Cook macaroni. Drain and cool. Mix lightly with remaining ingredients. Chill and serve.
Combine first 6 ingredients, mix well and shape into 4 patties. Grill over medium heat to desired doneness, turning once. Serve on buns.
Cake is easier to work with if it's a day old. Slice cake crosswise into about 4 layers. Spread pudding mix (made up) between each layer. Whip the whipping cream to a peak; add 1 teaspoon vanilla and sugar to taste. Spread over top and sides of cake. Sprinkle nuts on top and sides of cake. Refrigerate (keeps several days). I usually keep mine in a Tupperware container while in refrigerator.
Combine all ingredients, except flour, then add flour. Shape cookies onto a nonstick cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on a paper towel.
Mix sugar, cornstarch and water and cook until clear. Add peach jello and cook until thick. Cool; pour over sliced fresh peaches in a cooked and cooled pie shell. Chill until set. Cool, delicious and refreshing.
Cook celery in boiling salted water until tender but crisp; drain. Lightly brown almonds in butter. Add onions, peas and celery. Season with salt and pepper. Serve hot. Makes 8 to 10 servings.
Preheat the oven to 425°. Combine bread crumbs and soup mix in a large zip top plastic bag. Seal and shake well. Brush chicken breasts and salad dressing. Place chicken breasts, 1 at a time, in bag. Seal and shake to coat. Arrange chicken on an ungreased rack in a broiler pan. Bake at 425° for 20 to 25 minutes or until done. Makes 4 servings.
Put chicken in a microwaveable casserole dish. Pour Catalina salad dressing over chicken. Slice onion and bell pepper in rings, then layer on top of chicken. Cover and cook in microwave for 15 minutes, then rotate 1/2 turn, then cook 15 more minutes.
Use a food processor for chopping. Mix with hands, form into ball and chill. Serve with variety of crackers.
Drain berries. Sift flour, sugar, baking powder and salt into bowl. Combine egg, milk and melted butter in a small bowl. Add all at once to dry ingredients. Stir lightly just until liquid is absorbed. Batter will be lumpy. Gently fold in berries. Spoon in 12 medium muffin cups 2/3 full. Bake at 425° for 20 minutes.
Combine butter, sugar, cream and vanilla in large bowl. Beat at low speed of electric mixer just until blended. Increase speed to medium and beat until very well blended. Combine flour, cinnamon and salt. Gradually add to creamed mixture on low speed; beat just until blended. Add nuts.
Roll out 2/3 of pastry and place in bottom of 10-inch square baking dish. Combine sweet potatoes and sugar. Place in crust. Sprinkle with nutmeg and cinnamon. Pour milk over this and dot with butter. Roll out remaining pastry and cut into strips. Layer strips across dish in lattice pattern. Sprinkle small amount of sugar and nutmeg on top of crust and bake at 350° for 45 to 50 minutes or until brown.
Boil the water and butter. Add flour; mix until it forms a ball. Add the eggs, mixing one at a time with wooden spoon. Bake at 375° for 35 minutes in a greased 9 x 13-inch pan. Cool.
Dissolve raspberry or cherry jello in 2 cups boiling water. Put nuts in bottom of Bundt pan. Add a bit of jello and pie filling mixture; chill to set nuts. Add remaining jello mixture. Top with small marshmallows; chill until firm. Dissolve lemon jello in 2 cups boiling water. Add a small amount of lemon jello to the cream cheese and Miracle Whip in a separate bowl. Mix with electric beater until smooth. Add remaining lemon jello and can of crushed pineapple with juice to the chilled cherry mixture. Chill several hours.
Peel and cut in half each banana. Coat each banana with mayonnaise. Roll each banana in nuts, evenly coating. Refrigerate.
Mix Eagle Brand and cream cheese until smooth. Fold in Cool Whip. Set aside. Mix coconut, pecans and margarine (melted) and toast at 350°, stirring every 5 minutes, until brown (about 12 to 13 minutes) and then cool.
Pierce meat with a fork. Mix all ingredients together and pour over meat and marinate for at least 30 minutes (or overnight). Grill or broil meat, using the marinade to baste or bake meat in sauce.
Combine all ingredients and knead dough on a lightly floured board until smooth and elastic. Cover and let rest for 30 minutes. Divide dough in half. Roll out very thin into the shape of a rectangle. Trim to shape by cutting with a knife, if necessary. Lightly mark out 2-inch squares on the dough. Place 1 teaspoon of filling in center of each square. Roll out second piece of dough and carefully place over the top of the first. Lightly press down around mounds of filling and cut into 2-inch squares with pastry cutter. It may help to seal the dough by sprinkling lightly with water before placing top over the filling. Cook in boiling, salted water until they rise to the top. Remove with slotted spoon and serve as any pasta.
Mix ingredients in order given and pack into buttered 8-inch ring mold. Bake at 350° for 45 minutes. Turn onto platter. Fill center with fluffy rice, peas or sauteed mushrooms. Yields 6 servings. Using recipe, pile meat mixture into greased muffin pans, rounding tops. Bake at 450° for 15 minutes. Yields 6 servings. When serving these individual meat loaves, use A.1. sauce to make the meat more tasty or any other sauce you wish.
Blend together softened cream cheese and yogurt until smooth. Chill. Serve as a dip with fresh fruit (strawberries, fresh pineapple and melon).
Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt. Let stand 3 hours. Drain. Combine vinegar, sugar and spices. Bring to boil. Add drained cucumbers. Heat thoroughly, but do not boil. Pack while hot into sterilized jars and seal.
Soften margarine. In very large bowl, mix by hand the margarine, sugar and eggs. Add dry ingredients and orange juice. Add candied fruit, nuts, dates and coconut. Mixture will be stiff. Place in greased pans. Will make several small cakes. Fill pans to about 2/3 full. Bake in 225° oven (no higher) 3 hours or until light brown. Will store well for 2 to 3 months. Store, tightly covered.
Preheat oven to 325°. Mix cereal, condensed milk and almond extract in a large bowl until well blended. Line 13 x 9 baking pan with foil, extending over edges to form handles.
In 6-quart Dutch oven, bring water, 3 rounded tablespoonfuls chicken soup base, onion and bay leaf to a boil. Mix remaining ingredients and cut small pieces into boiling mixture. Boil for 15 minutes. Add 1 cup cream, 2 cups milk and 1/2 to 3/4 cup instant potatoes. Simmer until done.
Mix flour, salt, oil and Kool-Aid in a bowl. Stir in boiling water until smooth. Put on counter and knead several minutes. Store in Ziploc bag. Smells good.
Combine green beans, corn, soup, cheese, sour cream and salt and pepper. Place in a greased shallow 2 qt casserole dish. Combine crushed crackers, margarine and almonds. Sprinkle over top. Bake at 400° uncovered for 25 minutes.
Slice the onions and put in the bottom of a roaster. Sprinkle with paprika and Lawry's salt. Trim the brisket some and place, fat side up, on top of the onions and sprinkle more paprika and Lawry's salt on top. Place in a 450° to 500° oven, uncovered, for 1/2 hour. Pour a bottle of Pepsi-Cola over the roast and reduce the oven heat to 325°. Cover with foil and bake until fork-tender, 2 1/2 to 3 1/2 hours, depending on size of brisket.
Combine flour and milk; cook until thick. Let cool. Add sugar, Crisco, butter, salt and vanilla. Beat together until fluffy, like whip cream. Plenty of frosting for large layer cake or large loaf cake.
Sift flour, sugar and baking powder. Add shortening, milk, unbeaten egg and vanilla, one at a time. Beat all ingredients well for 2 minutes. Use greased and floured 8-inch square pan. Bake for 25 to 35 minutes at 350°.
Preheat oven to 350°. Mix cream cheese and mayo until smooth, add garlic. Chop artichokes, crabmeat, green onions, and parmesan cheese, add to cream cheese, mayo mixture. Add 1 teaspoon lemon zest and black pepper. Bake 25-30 minutes. Sprinkle with red peppers and additional green onions.
Combine all ingredients. Pour into a greased 9 x 13-inch baking dish; top with 8 to 12 ounces Mozzarella cheese. Bake in a preheated 350° oven for approximately 1/2 hour or until Mozzarella cheese is melted.
Mix well in order given. Use a cookie press. Decorate with colored sugar, if desired. Bake in 350° oven for 8 to 10 minutes.
Boil diced potatoes. Let cool. Dice cucumbers, onion and eggs. Add more mayonnaise than mustard (only a little). Do this to your own taste. Combine with boiled, drained potatoes. Stir well. Refrigerate.
Mix together all ingredients. Use as a dip for fresh fruit, such as apples, pineapple, grapes, etc. Makes 2 cups.
Make a roux in a large pot (add water to make thin or thick gumbo as desired). Add next 3 ingredients.
Mix with fingers until it works into a mass. Pinch off bits and roll in palm of hand into tiny balls. Bake in fairly hot 350° oven for about 10 to 15 minutes. When cool, roll in powdered sugar.
Beat all ingredients together until well blended. Divide batter in 3 greased and floured cake pans. Bake at 350° about 25 minutes.
Cut chicken into bite size pieces. Cut tortillas into 1-inch squares. Mix soups, onions, milk and chilies together. Butter casserole dish and put 2 tablespoons juice from chicken in bottom. Place layers of tortillas, chicken and soup mixture, ending with grated cheese and let set overnight in refrigerator to blend flavors. Bake, covered with foil, at 300° for about 90 minutes. Let stand for 10 to 15 minutes before serving. Serves 12 people.
Bring sugar and syrup to a boil. Add peanut butter and butter. Remove from heat, pour over 6 cups cornflakes. Stir until covered. Drop by spoonfuls on waxed paper or a greased cookie sheet.
Cook rice according to directions on box. Mix it with all other ingredients in order: fryer, onion, green beans, mushroom soup, pimento, water chestnuts and mayonnaise. Put in dish and bake at 350° for 30 minutes.
Put rhubarb in casserole dish. Cover with sugar, dry jello and cake mix. Cover with water. Bake at 350° approximately 3/4 hour.
Melt chocolate and margarine over low heat, stirring constantly. Cool slightly. Stir in powdered sugar and beaten egg. Cool. Fold in nuts and marshmallows. Stir until well coated. Shape soft candy into 2 rolls. Coat rolls with coconut. Wrap in waxed paper. Store in freezer until needed. Cut into slices to serve.
In a small bowl, mix together mayonnaise, vinegar, mustard, sugar, salt and pepper; set aside. In a large mixing bowl, place cooked and drained macaroni, celery, green pepper, onion and flaked tuna fish. Add mayonnaise mixture and mix thoroughly. Chill for at least 2 hours before serving (or mix together macaroni and chopped vegetables and refrigerate overnight and just before serving, add mayonnaise mixture and mix well).
In saucepan mix cocoa, egg yolk and 1 cup milk. Cook over low heat, stirring until smooth and thickened. Or put cocoa, egg yolk and 1 cup of milk in microwave bowl and whisk. Cook in microwave 1 minute. Stop and whisk. Cook 1 more minute, stop and whisk. Cook 1 more minute and stop and whisk. May need 30 more seconds to 1 more minute to make thick. If so, do 30 seconds at a time. Set aside until cool.
Combine butter and sugar in a medium saucepan over medium high heat. Stir constantly and bring to a boil. Remove from heat. Stir in vanilla wafer crumbs. Press crumb mixture into bottom of an ungreased 9 inch spring form pan and chill.
Mix together all ingredients, except blueberries. Blend until smooth. Fold in blueberries. Bake in greased and floured tube pan at 325° for 1 hour or until done.
Mix all ingredients well and bake in buttered pie dish on 350° for about 30 minutes.
Mix all ingredients except crackers. Pour over crackers. Mix well and let set for at least 1 hour.
Put all ingredients in blender and run on slowest speed until smooth. This is good on small crackers and on rye bread for appetizers.
Mix together cream cheese and Cool Whip thoroughly. Add remaining ingredients. Put in 9 x 13-inch pan and let stand in refrigerator overnight. Cut in squares and serve.
Mix all fruits. Stir in Eagle Brand milk and mix well. Spray pan (loaf pan) with Pam and bake at 250° for 2 1/2 hours.
Separate egg whites; beat 3 egg yolks then mix 1/4 c. milk with yolks. Combine sugar, flour, salt. Add to eggs and milk; then add 1 c. milk cook in double boiler till thick. Add 1 tsp vanilla. Cool slightly, beat the egg whites and fold into mixture. Add bananas and vanilla wafers.
Pour peaches in a bowl and add about 1/4 cup water. Add sugar to taste. Mix flour, sugar and milk together; pour over melted margarine. Spoon peaches evenly over batter; pour juice over this. Sprinkle with cinnamon. Bake at 375° until brown.
Put all these vegetables through food grinder, using coarse blade. Put in colander or cloth bag and drain overnight.
Wash and chop vegetables. Put all vegetables in a bowl. Crumble Feta cheese over top. Add olives. Sprinkle oregano over top. Pour liquids over all ingredients. Mix, cover and refrigerate at least 3 hours before serving.
Pour milk over grated potatoes as soon as grated. Mix sugar, oleo, eggs, juice and spices. Add milk and potatoes; cook at 350° for 1 hour.
Peel ginger root slices into tissue-thin slice. Crush. Add to water. Bring to a boil. Simmer for 18 to 20 minutes. Mix cinnamon and sugar, stir into ginger root mixture until dissolved. Remove ginger root, discard. Cut walnuts into fine pieces. Cut pine nuts into small pieces. Pour ginger tea into cup. Add small amount of nuts and dates to each cup.
Melt butter over low heat and add flour, milk, salt and pepper. Combine white sauce with cooked Creamettes. Pour into greased 8 x 12-inch baking dish. Sprinkle with grated cheese and dot with butter. Bake at 350° for 30 minutes. Sprinkle with paprika.
Soften cream cheese with milk. Combine all ingredients in small baking dish. Bake at 375° for 15 minutes. Serve hot on crackers. Serves 10 to 12 persons.
Melt chocolate in double butter. Separate eggs. Beat whites until stiff. Add superfine sugar and beat again. Beat egg yolks very slightly. Add to chocolate and mix well. Fold in egg whites. Spoon into glasses.
In a mixing bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
Melt butter in skillet. Saute onion & bell pepper. Add corn, sugar, salt, pepper & pimentos. Cool & add cheese & well beaten eggs. Pour into buttered 2-quart casserole & set in pan of hot water.Bake 35 minutes at 350 degrees. Serve at once.
Items needed: Clean 8-inch clay or plastic flower pot, small dirt scoop for decoration and serving, and something to cover hole in bottom of flower pot (plastic lid from Cool Whip).
Dredge venison cubes in flour. Brown in butter over medium heat. Add onion and garlic; continue cooking 5 minutes, stirring often. Add remaining ingredients except rice. Bring to a boil. Add raw rice. Bake at 350°, covered, for 1 hour or longer, if needed, stirring occasionally.
Prepare soft dough. Sift together flour, sugar, baking powder and salt. Blend in shortening until mixture resembles cornmeal. Stir in milk to make a soft dough. Drop spoonfuls of dough over hot fruit filling.
Prepare cake by combining first four ingredients. Bake in two nine-inch round pans at 350° for about 25 minutes. Split layers when cool. Prepare the icing by combining the last three ingredients. Spread on all layers.
Combine soup and milk.	Heat over medium heat until hot and bubbling, stirring often. Serve over vegetables, such as broccoli, cauliflower and carrots. Makes 1 1/2 cups. Preparation time: 3 minutes.
Put chicken into a casserole dish large enough to hold it. Mix all other ingredients together and pour over chicken. Cover and bake in microwave oven, about 1 1/2 hours. Stir chicken from bottom to top frequently. This recipe can be baked in a regular oven for 45 minutes to an hour.
Cook onions in butter in a large skillet. Cover until onions are tender. Uncover; cook until brown. Stir in broth and water. Cover; simmer for 30 minutes. Add salt and pepper. Put soup in ovenproof dishes. Place croutons in each; sprinkle with cheese. Bake at 400° for 15 minutes.
Bake at 350° for 1 hour, 375° for 15 minutes. Use loaf pan.
Mix sugar and flour. Add beaten eggs. Mix melted oleo and cocoa. Add melted mixture to sugar, flour and eggs. Add vanilla. Pour in unbaked pie shell and bake for 45 minutes at 350°.
Cook squash and drain. Saute onion and pepper in 1 tablespoon of the margarine. Mix other ingredients together with the onion and pepper; gently fold in the squash. Top with another 3/4 cup of grated Cheddar cheese (in addition to the 3/4 of cheese already in the mixture) and cracker crumbs which have been buttered with margarine or cooking oil. Bake 45 minutes at 350°.
Put the Cool Whip between two of the chocolate graham crackers. Then freeze overnight. Wrap each one in foil paper so that they are easy to get apart.
Wrap 1/2 slice raw bacon around a single cracker. Continue until a cookie sheet is filled. Sprinkle a heavy amount of Parmesan cheese over crackers. Bake for 30 minutes at 350°. Drain on paper towels. Serve warm.
Cream margarine and cream cheese. Add sugar, flour (Gold Medal), eggs and flavors (alternate 1/2 cup flour and 1 egg). Beat well. Put in cold oven. Turn to 325° for 1 1/2 hours.
Heat marshmallows and butter in microwave on High for 2 minutes. Stir. Pour in half of the cereal and stir until coated; add the other half and stir until coated. Pour the mixture into a 9 x 13-inch baking pan and press the mixture down evenly. Refrigerate for 30 minutes. Cut in squares.
Preheat oven to 375°. Place ice cream in refrigerator for 20 minutes to soften. In small bowl, mix crushed cookies and melted butter; stir to completely coat cookies. Press cookies into bottom of 8 x 8 glass dish. Bake at 375° for 8 minutes; cool completely and place in freezer.
Mix fine graham cracker crumbs (about 16) and flour together; set aside. In saucepan, over low heat, melt oleo, milk and sugar; bring to rolling boil for 10 minutes, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add crumb-flour mixture, nuts, vanilla and salt. Mix well. Spread in 9 x 13-inch pan. Cool; cut in squares.
With fork, mix walnuts, dates, soda and salt. Add shortening and water; let stand 20 minutes. Start heating oven to 350°. Grease 9 x 5 x 3-inch loaf pan. With fork, beat eggs; beat in vanilla, sugar and flour. Mix in date mixture until just blended. Turn into pan. Bake 1 hour and 5 minutes or until cake tester inserted in center comes out clean. Cook in pan 10 minutes. Remove to wire rack to finish cooling. Wrap in foil and store overnight before slicing.
Melt butter in 5-quart pot. Add onions and garlic. Cover, wilt slowly, about 7 minutes. Add stock; bring to boil. Stir in elbow macaroni; bring to boil again. Cover and simmer 15 minutes. Add tomatoes, seasonings, lobster tails and escarole. Simmer, covered, 8 minutes. Stir in grated cheese. Serves 8.
Mix together sugar, flour, dates, nuts, milk and baking powder; mix well. Pour mixture into a greased 9 x 13-inch baking pan.
Crush noodles; mix with slaw, onions, almonds and sunflower seeds. Put dressing on just before serving.
Beat egg yolks with a hand beater. Add remaining ingredients except egg whites; beat until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons additional buttermilk.) Fold in egg whites gently. Grease a heated griddle, if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) Pour batter onto hot griddle for each pancake. Cook until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about sixteen 4-inch pancakes.
Combine graham cracker crumbs and margarine; press onto the bottom and sides of a 9-inch pie plate. Bake at 350° for 8 to 10 minutes or until set and lightly browned; cool on a wire rack.
Dissolve jello in boiling water. Add 7-Up and rest of ingredients. Pour in mold and chill. Serves 10 to 12.
Sift flour, salt and baking powder together. Cut in shortening with 2 knives or pastry blender. Add milk all at once to make a soft dough. Place on floured board; knead lightly. Roll out to 1/2-inch thickness; cut with floured biscuit cutter. Place on ungreased baking sheet. Bake at 450° until done, about 10 to 12 minutes. Makes 14 (2-inch) biscuits.
Melt butter, then pour in marshmallows. Stir continually until marshmallows are melted. Pour over popcorn. Stir well. Put small amount of grease or butter on cleaned hands and shape into balls.
Blend sugars, cream of tartar and salt in large saucepan. Add milk and cream and stir until sugar is almost dissolved. Cook over low heat, stirring constantly until sugar is completely dissolved before boiling point is reached. Boil, stirring occasionally until soft ball forms in cold water or 234° to 235°. Remove from heat; cool without stirring to 149° or until bottom of pan is just warm. Beat until candy loses its gloss and becomes creamy. Add nuts. At first sign of stiffening pour into buttered pan. Cool. Cut into squares. Makes 1 3/4 pounds.
Mix sugar, syrup and water together. Bring to boil and cook over low to medium heat to 310°. Remove from heat. Add sorghum and stir to mix thoroughly. Pour into lightly oiled metal molds. Insert sucker sticks and cool. Remove from old, wrap in waxed paper and store in airtight containers.
Fry bacon in large frying pan. Remove bacon from pan and add vinegar and sugar to the grease. Cook until well blended. Add onion and as much lettuce as the pan will hold. (May be head of lettuce cut up or leaf lettuce.) Cook in liquid, tossing frequently, until lettuce begins to wilt. Take off heat and add the bacon, cut up. Serve immediately.
Beat oil and sugar; add eggs one at a time and beat well. Add zucchini and pineapple. Add all other ingredients. Mix well. Fill slightly greased muffin tins about 1/2 to 3/4 full. Bake at 350° for about 25 minutes or until toothpick comes out clean.