HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crackers and butter in a 13 x 9-inch pan. Top with asparagus and chestnuts. Combine oleo and flour. Add milk and cheese. Pour over asparagus. Bake for 20 minutes at 400°.
Combine fruits (except strawberries) in large bowl. In small bowl combine dry pudding mix, milk and orange juice. Beat until blended. Beat in sour cream. Fold into fruit mixture. Gently stir in strawberries. Cover and chill. Serves 10.
Combine the first 3 ingredients, stirring well. Press mixture firmly into a buttered 9-inch pie plate. Bake at 375° for 8 to 10 minutes. Cool. Spoon coffee ice cream into pie crust; spread evenly. Freeze until firm. Spread vanilla ice cream on top; freeze again until firm. Spoon warmed sauce of desired flavor over slices.
Put everything in a bowl, except the chocolate. Beat for 5 minutes at medium speed. Grate the chocolate squares; add to cake mixture, along with the chocolate chips. Pour into well-greased Bundt pan. Bake for 50 to 55 minutes at 350°. Leave cake in pan for 30 minutes before turning over.
Cream Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and soda; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Fold in walnuts. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until done. Cool thoroughly on wire racks.
Mix ingredients all together. Fill buns with mixture. Wrap in foil. Heat in oven at 325° for 25 minutes.
Mix sherbet into juice in a large container; pour ginger ale last. Yield: Serves 50 people.
Mix sugar, flour and salt. Add milk, oleo and vanilla. Pour in baking dish and top with chopped fruit. Bake in 325° oven until done (about 45 minutes).
Saute onion in oleo. Add hominy and chilies. Add soup and cheese or Cheez Whiz. Mix all ingredients. Pour into a 9 x 13-inch casserole dish and bake at 350° for 35 minutes.
Cream shortening and sugar. Add eggs and vanilla. Mix together flour and soda. Add to creamed mixture. Add potato chips and nuts. Drop 1/2 to 3/4 teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes.
Place angel food pieces in casserole (cover bottom). Mix milk and instant pudding mix in a small bowl. Mix Jell-O and water in separate bowl. Mix pudding and Jell-O mixes together; add strawberries. Pour over angel food cake. Refrigerate for about 4 hours before serving. When ready to serve, spread Cool Whip over cake.
Put steaks in a large frying pan with 1 cup water to steam. Add salt and pepper to taste. Cook until fish turns white, about 20 to 25 minutes. It should flake apart and crumble. Shred fish. Put in a large bowl to cool. Pick out bones. In another large bowl, put eggs and beat until fluffy. Add cornmeal. Spray frying pan with Pam and oil; heat. Plop 1 heaping serving spoonful and fry approximately 1 minute on each side or until golden brown.
Mix flour, sugar, baking powder and soda together. Pour juice into 4-cup measuring cup. Add rind and shortening and enough boiling water to make 3 cups of liquid. Make well in the center of the dry ingredients. Add liquid with orange rind. Stir until dampened. Add nuts and cranberries. Bake at 350° for 1 hour. Bake in bread pans (6 small or 2 large). Great at holiday time and for gifts.
If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside.
Crush cookies until fine. Melt marshmallows in milk in top of double boiler; cool. Add creme de menthe, food coloring and flavoring. Fold in whipped cream; mix well. Put half of cookie mixture in bottom of 9-inch cake pan. Add mixture, cover with rest of cookies. Freeze. Keeps for several weeks. Do not thaw before serving.
Mix oil, eggs and sugar. Then add flour, cinnamon, salt and carrots. Bake at 350°. Mix cream cheese, butter and confectioners sugar. Add vanilla and pecans.
Blend and mix 3 minutes; pour into greased 9 or 10-inch pie pan. Bake 40 to 50 minutes at 350°.
Tear up bread and place in greased 13 x 9 x 2-inch baking pan. Brown and drain sausage. Spoon sausage over bread. Sprinkle cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake in preheated oven at 350° for 35 minutes. Cheese will rise to top. May be made the night before, covered and refrigerated.
Mix berries, sugar and cornstarch; pour into unbaked pie shell. Top with crust. Slit top crust and top with butter. Sprinkle with sugar. Bake for 30 minutes at 350°. Cool completely before slicing. Any combination of berries can be used in this pie. Just be sure to use frozen or fresh for both berries.
Chill juices and ginger ale. Combine in punch bowl. Float spoonful of slightly softened sherbet in punch bowl.
Scald all but 1/2 pint cream (that means, put over heat and stir constantly until you see come up). Mix eggs, sugar, flour and salt. Pour into milk slowly, stirring constantly. Let cook about 15 minutes. Let cool and add vanilla. Whip the cream and fold into other when it has cooled. (This stuff can be drunk or put into ice cream freezer. To drink it is better.)
Mix together mushroom soup, cream of chicken soup and milk. Cook macaroni, drain and add oil. Add meat, green pepper and olives. Pour soup mixture over macaroni; top with cheese. Bake in 375° oven for 20 minutes. Add almonds and bake 10 minutes more. This may be put together and refrigerated 24 hours, then add 10 minutes more to the baking time.
Mix all ingredients. Bake at 350° for 1/2 hour or until middle is set.
Preheat oven to 350°. Place ribs in pan. Add slice of onion and cover with water. Simmer for 50 minutes. Drain and place ribs in an ovenproof baking dish and chill. Mix the sugar, cornstarch, curry powder and cloves. Add boiling water, vinegar, soy sauce and garlic. Cook, stirring constantly, until thick and boiling. Pour over ribs and bake at 350° for 45 minutes. Makes 6 servings.
Put chicken in Dutch oven. Cover with water. Add next 5 ingredients. Cover and simmer about 2 1/2 hours. Prepare dumplings.
Stew chicken, cool and bone. Steam broccoli until tender. Grease a 9 x 13-inch casserole. Place chicken on bottom and broccoli on top. Combine mayonnaise, soup, curry powder and lemon juice. Pour over broccoli; sprinkle with mixture of cheese and bread crumbs combined with butter. (I double the cheese, bread crumbs and butter.) Do not use seasoned bread crumbs. Bake at 350° for 30 minutes.
Put apple slices in a 9-inch buttered pan. Mix flour, oats, sugar and cinnamon in a separate bowl. Cut in margarine until crumbly. Press over apples. Bake at 350° for 45 to 50 minutes. Great with ice cream!
Wash and cut medium sized ripe tomatoes in half crosswise. Place on greased pan and cover with mixture of sour cream, mayonnaise and curry powder. Or tomatoes are good diced and covered with heavy cream, salt and pepper and broiled. Put on slice of onion and Cheddar cheese and broil.
Layer the ingredients in the order given in a large bowl or deep casserole. Cover and seal edges with Hellmann's real mayonnaise (1 pint). Sprinkle with Parmesan cheese. Cover thoroughly with Bac*Os. Cover entire top of bowl with Saran Wrap. Let set 6 to 8 hours before serving.
Cook milk and flour to a thick paste (about 10 minutes). Cream together the Crisco and sugar and add paste to it. Mix until fluffy. Fold in 1/2 teaspoon vanilla.
Cook chicken; cool and remove meat. Cook broccoli and drain. Spread broccoli in bottom of dish. Place cut up chicken on top of broccoli. Mix together cream of chicken soup, mayonnaise, curry powder and lemon juice for sauce and pour over chicken. Cover with shredded Cheddar cheese and bread crumbs. Bake at 350° for 25 to 30 minutes. Serves 6.
Mix and pour into unbaked pie crust. Bake at 350° for 1 hour.
Combine butter, corn syrup, brown sugar and salt in a large glass bowl. Heat in microwave on High, stopping frequently to stir, until the mixture comes to a boil. Boil for 1 minute. Remove from the microwave and stir in baking soda. Place Corn Chex in a large brown paper grocery bag. Pour caramel mixture over cereal. Stir, close bag and shake to coat the cereal. Heat in microwave on High 2 minutes. Remove and shake. Heat in microwave another 2 minutes. Remove and spread on cookie sheets or waxed paper to cool.
Beat cream cheese at medium speed until smooth. Add mayonnaise and Parmesan cheese. Beat until blended. Stir in crumbled bacon and green onions. Cover and chill at least 3 hours. Shape into a ball; garnish, if desired. Serve with assorted crackers.
Cook 3 cups peaches and 1/4 cup sugar until mixture comes to a boil. Add remaining sugar, butter, salt and cornstarch. Cook until clear and glossy. Place remaining peaches in cooked pastry shell. Pour hot mixture over peaches. Chill until cold. Serve with whipped cream or ice cream.
Boil sugar and Pet cream for 15 minutes. Take off stove. Add remaining ingredients. Pour into a buttered dish. Cut when cool.
Wash and cut tomatoes into slices. Slice onions thin. Dice peppers and sprinkle with 3/4 cup salt. Let stand overnight.
Marinate (completely covered) chicken breasts in Zesty Italian dressing for 3 hours. May marinate for more or less time depending on how zesty you want them.
Mix brown sugar, cream and vanilla. Fold white sugar and flour into beaten egg whites. Fold white sugar mixture into brown sugar mixture. Pour into your favorite 9-inch pie shell. Bake at 375° for 10 minutes and then reduce heat to 325° for 30 to 50 minutes. When done, it is firm to within 1/2-inch from center.
Combine 3/4 cup sugar with cornstarch. Stir in cherry juice. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles. Cool 1 minute longer. Add remaining sugar, cherries, butter and food coloring. (Mixture will be very thick.) Let stand while preparing pastry. Line 9-inch pie plate with pastry; fill. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400° for 55 minutes.
Melt chocolate in double boiler and let stand to cool. When chocolate is cooled, fold in the whipped cream. Let stand until cool and thick. Form into balls and roll in ground nuts.
In an 8-inch iron skillet, combine butter and sugar. Heat to melt until it comes to bubbling. Drop pineapple into syrup you have taken off heat. Then drop maraschino cherries in open spaces of pineapple slices.
Combine in a saucepan; bring to a boil, remove from heat, cool slightly and add vanilla.
Cream shortening and sugar. Add vanilla and eggs; beat thoroughly. Sift flour, soda, salt and cinnamon; add to the creamed mixture and mix well. Fold in oats and nut meats. Drop from a teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool 2 minutes before removing from a cookie sheet. Makes about 5 1/2 dozen cookies.
Mix first 4 ingredients together and add enough flour to make a soft bread dough. Put in large bowl and cover with a towel. Put in a warm place and let rise until twice its size. Put on a floured surface and knead again. Put back in bowl, cover and let it rise to twice its size again. Knead again and roll out to 1/2 inch thickness.
Mix; press into 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool to room temperature.
Mix together and place in crock-pot. Slice a few slices of cheese and place on top. Sprinkle with paprika. Cook 4 hours on low heat.
Clean and wash turnip tops thoroughly (3 or 4 washes). After last wash, take small bunches of leaves at a time and chop into small chunks. Place leaves in a large pot with about 1/2 quart water and whichever seasoning you choose (bacon, etc.). Add salt and cook at least 1 hour. If your turnips have roots, wash, peel and cut into pieces. Add to cooking turnip tops and cook until tops and roots are tender. Add water as needed. Start cooking on high and lower to medium high when they come to a boil. If you don't add roots, cook greens until tender. Follow same recipe for rutabaga tops and roots.
Cut bread in one fourths. Place in a tube pan. Sprinkle with pudding, brown sugar and pecans. Pour melted butter over all ingredients. Let rise overnight. Bake at 350° for 20 to 30 minutes. You may use more sugar and butter if you want them sweeter.
Lightly grease cookie sheets. In large bowl, combine first 4 ingredients; blend well. Stir in remaining ingredients. Chill dough for easier handling. Heat oven to 375°. Shape dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on prepared cookie sheet. Bake 8 to 10 minutes or until edges are set. Makes 48 cookies.
Grind apples, cranberries, oranges and nuts. Mix jello in hot water and add sugar and all other ingredients. Refrigerate until firm. Keeps well and can be frozen.
Preheat the oven to 375°. Mix the first 3 ingredients. Spread onto bottom and halfway up side of greased 10-inch deep pie plate. Add the next 3 ingredients in order. Bake 30 minutes.
Combine all ingredients. Beat for 2 minutes. Bake in greased and lined 9-inch layer pans at 350° for 35 to 40 minutes.
Heat oven to 350°. Mix all ingredients and place in pan. Cook for 45 minutes to 1 hour.
Preheat oven to 350°. Thaw spinach and squeeze out moisture. In a large bowl, mix next seven ingredients. Fill each shell with 1/4 of cheese mixture.
Pare apples; cut in eighths. Arrange in unbaked pie shell. Mix 1/2 cup sugar with the cinnamon and sprinkle over apples.
Place pineapple and corn syrup in blender. Blend at high speed for 10 seconds; refrigerate. Use within 2 weeks. Makes 1 1/2 cups of syrup. Serve over ice cream.
Rinse fish fillet. Reheat oven to 375°. Coat the fish fillet in the rye flour. Sprinkle both sides with the chives and seasoning. Place in a glass baking dish. Pour the lemon juice over the fish fillet. Cover with the glass lid. Place the dish in the heated oven for 20 minutes or until the fish falls apart while lifted with a fork.
Saute chicken in oil in a medium skillet (add a little water if necessary) until chicken is cooked through. Add dried onions, Worcestershire sauce, chicken soup and water. Simmer while preparing Stove Top dressing, following package directions.
Cream together brown sugar, white sugar and oleo. Blend together and add eggs and pumpkin. Sift together and add the flour, soda, nutmeg and cinnamon. Add chopped walnuts and dates. Drop on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Melt cream and butter. Stir in candy bar. Pour over Rice Krispies. Add marshmallows. Spread in greased baking pan.
Mix all ingredients together. Chill overnight (this is a must). Serve with chips or fresh vegetables. Makes 6 to 8 servings.
Beat eggs with hand. Add sugar, margarine, vanilla and nuts. Continue to stir with hand. Put in a 13 x 9 x 2-inch pan. Bake at 325° for 25 to 30 minutes. Do not overcook.
Preheat oven to 350°. Pare and cut up sweet potatoes. Place in saucepan and just cover with water. Boil 30 minutes or until tender. Drain potatoes and mash with fork. Add remaining ingredients, except marshmallows and pecans. Mix well. Spoon mixture into greased casserole dish. Cover with marshmallows and pecans. Bake for 30 minutes.
Measure warm water into large mixing bowl. Sprinkle on yeast; stir until it looks soft. Add sugar, salt and flour; mix and knead dough until soft and no longer sticky. Take a small ball of dough the size of an egg. Roll the dough between the palms of your hands or on the table top until it is as long as a snake. Twist the snake into a pretzel, letters, numbers or any shape. Grease cookie sheets. Place twisted pretzels or designs on cookie sheets. Brush pretzels with beaten egg; sprinkle with sesame seed or coarse salt. Bake at 425° for 12 to 15 minutes, or until golden. Let cool.
Peel and cut tomatoes. Remove most seeds from tomatoes. Drain tomatoes. Make enough tomatoes to make 1 gallon. Put drained tomatoes and all other ingredients into a large pot and let it boil slowly for approximately 2 hours or until it reaches the consistency for easy dipping with tortilla chips, etc. Salsa may be put into jars and sealed tightly. Makes about 5 pints.
Beat eggs in top of double boiler. Add vinegar, sugar and butter. Cook over boiling water, stirring until thick. Cool. Fold in whipped cream, fruits and marshmallows. Chill 24 hours. Serve in lettuce cups. Makes 8 to 10 servings.
Mix oil and sugar well. Add dry ingredients alternately with eggs, then carrots and nuts. Pour into well-greased Bundt pan. Bake at 350° for 60 to 65 minutes.
Line 13 x 9 x 2-inch pan with sliced jelly roll. Mix vanilla pudding according to instruction. Pour over jelly roll. Add thick layer of preserves and top with whipped cream. Sprinkle chopped nuts and sliced strawberries on top.
Spread 9 x 13 x 2-inch baking dish generously with butter. Roll chicken pieces that have been seasoned with salt and pepper, if desired, in Ritz cracker crumbs.
Combine all ingredients; spread a generous portion on individual Tostitos chips. Makes 4 cups.
Cut steak into serving pieces. Coat with combined flour, salt and pepper. Melt butter in skillet and brown steak on both sides. Put steak in a shallow baking pan and top each piece with an onion slice. Heat soup in skillet and pour over steak. Bake, uncovered, in a preheated 350° oven until tender, about 1 1/2 hours.
Preheat oven to 375°. Spread rolled oats and nuts on an ungreased baking sheet and toast for 5 to 7 minutes or lightly browned; set aside. Line 2 baking sheets with parchment paper or coat with nonstick cooking spray. In small saucepan combine raisins with 1 cup water. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid; set aside. In a large mixing bowl beat sugar, apple butter, eggs, oil and vanilla with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, for 8 to 10 minutes or until lightly browned. Transfer cookies to racks and let cool. Calories 114, fat 3.
Combine sugar, flour, baking powder and salt. Combine vanilla and eggs and stir into dry ingredients. Mix well. Add butter and mix until smooth. Add nuts.
Saute sausage, paprika and cayenne for several minutes. Add onions, pepper and celery. Cook until tender. Add bay leaves and thyme. Add rice. Stir until coated in oil. Add tomatoes, chicken broth, garlic, kielbasa (sliced like quarters) and ham. Bring mixture to boil. Cover; let simmer 30 minutes until rice is done. Before serving, remove bay leaf. Add green onions and parsley. Serve hot with French bread and green salad.
Put all ingredients in a huge bowl and mash, knead and squeeze. Form into small balls, midway between filbert and walnut sizes, and place on ungreased cookie sheet. Butter bottom of a small glass; dip it in granulated sugar and mash balls flat. Keep doing it. (You need butter the glass only once or twice but re-dip it in sugar for each ball.) Bake at 350° for 10 to 12 minutes. Makes 15 dozen.
Mix ingredients. Top with cracker or bread crumbs and butter. Cook at 350° for 25 to 30 minutes.
Melt margarine in a small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into a small mixer bowl; cool completely. Add powdered sugar, alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups frosting.
Cook noodles and drain. Stir cooked noodles with remaining ingredients. Season with salt and pepper. Heat oven to 350° and bake in 3-quart covered casserole for approximately 45 minutes.
Boil eggplants until soft. Saute onion, shrimp and celery in butter. Combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Cream butter until fluffy. Add egg yolk and cream; beat constantly while adding cheese a tablespoon at a time. Put drained noodles in large heated serving bowl. Add cheese mixture to noodles. Prepare just before serving as it should be served immediately. Yields 6 servings.
Preheat oven to 350°; with grown-up help. Place paper liners in 24 muffin pans. Fill cups 3/4 full. Bake and cool cupcakes following package directions. Frost with chocolate frosting and decorate with candies.
Drain dill pickles (reserve juice). Slice lengthwise or in chips. Use glass or enamel bowl. Add remaining ingredients. Let stand at room temperature for 4 hours, stirring occasionally. Pack in container and refrigerate.
Mix ingredients. Spread on flour tortillas. Roll up each and secure with toothpicks. Chill 8 hours or overnight. Slice into 1-inch sections. Serve with picante sauce. Slices best with electric knife.
Mix all ingredients until well blended. Pour into tube pan, wax paper lined on bottom, and bake for 1 hour and 20 minutes at 325°.
Peel, seed and mash ripe avocado with lemon juice. Blend until smooth and add dill and pepper sauce. Carefully spread on chips and garnish with a slice of green olive. Serve immediately as appetizers.
Mix the cake mix, 1 egg and oleo or butter with pecans. Press in an 11 x 13-inch greased and floured pan; set aside. Mix 2 eggs, cream cheese and sugar together; pour over first mixture. Bake in a 350° oven for 45 minutes, or until top is golden brown.
Wash broccoli. Remove tough part of stalk. Cut stalks lengthwise into quarters. Cook 10 to 15 minutes until crisp-tender. Drain. Place in 12 x 8 x 2-inch baking dish. Cover with turkey. Combine soup, water, mayonnaise, lemon juice and seasonings. Pour over turkey. Mix butter, crumbs and cheese. Sprinkle on top. Bake at 350° for 25 minutes or until hot and bubbly.
Brown beef or turkey well; drain and add tomato sauce and taco seasoning. Cook until well blended. Toss all ingredients together. Add dressing right before serving.
Arrange potatoes in a layer on bottom and up sides of 2 1/2-quart casserole. Heat in oven at 425° for 15 to 20 minutes until potatoes are lightly browned. Reduce oven to 350°. While potatoes are baking, combine soup and milk over low heat. Stir until blended, then add ham. Stir in thawed broccoli and turn mixture into casserole over potatoes. Top with cheese. Bake 25 to 30 minutes until cheese is melted and mixture is bubbly. Serves 6.
In a medium pan, combine water and bouillon granules. Bring to boiling. Add uncooked rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in chopped pepper. Cover and let stand for 10 minutes. For each timbale, spray one 5 ounce custard cup. Immediately pack the rice mixture into the cup. Invert onto a serving plate. Remove cup.
In skillet, add oil and garlic. Cook about 3 to 4 minutes and then add zucchini and salami, stirring until zucchini is almost done. (Do not overcook zucchini.) Add cream, capers, salt and pepper. Serve over pasta at once. Serves 4.
Brown beef and onion in shortening; drain. Add salt, pepper, Worcestershire sauce, corn, cheese and catsup; mix well. Spoon into greased 1-quart casserole dish. Blend egg yolk and potatoes; spread over meat mixture or spoon around edge. Bake at 350° for 25 to 30 minutes. For more crisp topping, place under broiler for several minutes.
Blend well the cream cheese and Cheddar cheese. Stir in remaining ingredients, except pecans. Chill 2 hours. Divide cheese in half and shape in 2 balls. Roll in pecans. Serve with crackers.
Mix all ingredients 3 minutes. Bake in greased 9 x 13-inch sheet pan in a 325° oven for 30 to 35 minutes. Top with the following Frosting recipe.
Add water and yeast together until yeast is dissolved. Add cake mix and enough flour to make stiff dough. Knead, let rise until double in size. Roll out. Add brown sugar, cinnamon, nuts and raisins (optional). Roll up slice about 1 to 1 1/2-inch slices. Place in buttered pan and let rise about 1 hour. Bake at 350° until golden brown and glaze.
Peel and cube eggplant. Cook eggplant for 10 minutes in boiling water; drain. Place in greased casserole. Add flour to butter and stir until blended. Add tomatoes, green pepper and onion to butter mixture with salt. Cook ingredients 5 minutes, stirring until thickened. Pour over eggplant. Cover with bread crumbs. Dot lightly with butter. Bake at 350° for 30 minutes.