HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar. Add enough milk to make consistency of pancake batter. Add to water. Cook until thickens (not very thick) and add butter. Especially good with blackberry cobbler.
Mix sugar, flour and juice from pineapple. Add cheese and pineapple to mixture. In separate bowl, mix butter and crushed crackers. Sprinkle on top of pineapple mixture. Bake for 30 minutes at 350°.
Dissolve yeast in warm water (105° to 115°) with 1 teaspoon sugar. Proof yeast, then add oil, salt and 2 1/2 cups flour.
Place chicken in dish with potatoes and onions all chopped together. Pour cream of chicken soup, milk and gravy over chicken, potatoes and onions. Cook at 350° for 1 hour. Eat and enjoy!
Preheat oven to 350°. Saute onions and celery in oil for 2 minutes until tender. Mix garlic and parsley. Spread over flounder fillets in a baking dish. Cover with chopped tomatoes and lemon or lime slices. Pour tomato juice over that until it covers bottom of the dish. Bake 30 minutes. Makes 4 servings.
Mix and cover. Let rise in a warm place until double in size (about 1 hour). Knead and let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with butter and sprinkle with salt. Serve warm.
Heat oil in large Dutch oven over medium heat. Add onion and garlic and saut for 3 minutes. Add broth, tomatoes and picante sauce. Bring to boil. Reduce heat and simmer 15 minutes. Sprinkle chicken with cumin and coriander. Add chicken, beans and corn to soup. Cover and simmer at least 15 minutes or until chicken is tender.
Cream shortening, sugar and egg. Add molasses. Sift flour and spices together and add to egg mixture. Make balls the size of walnuts and roll in sugar. Place on greased tin. Bake at 350° for 16 minutes.
Heat oven to 400°. Lightly grease 10 1/2-inch pie plate. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli; cover and heat to boiling. Cook until almost tender, about 5 minutes. Drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown.
Grease 13 x 9-inch baking pan. In 4-quart saucepan with candy thermometer in place over medium heat, heat cream, sugar and syrup to boiling. Stir frequently. Continue cooking until 234° or soft ball stage. Gradually add milk; stir constantly until 246°. Remove from heat; stir in vanilla. Pour into pan; cool. Invert pan, cut and wrap. Keep refrigerated.
Coat cutlets with flour and dip in egg mixture, then in bread crumbs mixed with Parmesan cheese. Heat butter in skillet and brown cutlets on both sides. Remove to a casserole dish. Saute onion, garlic and green pepper in a skillet for about 5 minutes. Add tomato sauce and oregano. Pour sauce over cutlets, cover and bake at 325° for 1 hour. Remove cover, top with cheese and bake until cheese is melted.
Lightly brown onion, green peppers and beef. Add canned tomatoes, uncooked rice, salt, pepper and chili powder. Cook 10 minutes, stirring occasionally. Pour into square baking dish. Top with cheese. Bake at 350° for 35 to 40 minutes.
Beat cranberry sauce and apples; fold in bananas, sugar, vanilla, 1/2 nuts and whipped cream. Freeze until firm and then serve. Sprinkle remaining nuts on top.
Mix together sugar, cornstarch, cocoa and milk. Cook over medium heat until thick. Remove from heat and add margarine and flavorings. Stir well and pour into 9-inch baked pie shell. Let cool and top with whipped cream.
Blend cream cheese, milk and dry mustard. Fold in dip and ham. Halve biscuits. Mold each half to fit a 1 3/4-inch muffin cup. Spoon about 1 tablespoon filling into each. Sprinkle with paprika. Bake at 375° for 20 to 25 minutes. Serve warm. Makes 20.
Pour pork and beans in casserole dish. Place fried sausage on top. Place in oven for approximately 15 to 20 minutes.
Mix to soft dough. Beat vigorously for 30 seconds. Drop by spoonfuls on ungreased cookie sheet. Pat down peaks. Cook 10 minutes. Watch carefully. Remove from oven and brush with melted butter and garlic powder. Makes 12.
Heat oil in large skillet. Add ham and kielbasa. Heat 7 to 8 minutes. With slotted spoon, remove from pan. In same skillet, saute onion, peppers, celery and garlic 5 to 6 minutes until soft. Stir in rest of ingredients and heat to boil. Reduce heat. Cover and simmer 15 minutes. Add ham and kielbasa. Cover and simmer 4 more minutes, stirring once. Remove from heat. Let stand 5 minutes.
In electric skillet at 325° stir water and sugar till dissolved; add nuts, and cook, stirring, till moisture is gone. Pour onto cookie sheet and bake at 325° for 15 minutes. Stir occasionally so that nuts do not burn.
In a large bowl, beat together butter and sugars until fluffy. Dissolve coffee in eggs; beat into butter mixture. Add flour, baking soda and salt. Beat just until well combined. Heat oven to 350°. Coarsely chop chocolate. Place Macadamia nuts in a strainer. Shake off excess salt. Stir into dough along with chocolate. Drop slightly rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake for 12 to 15 minutes or until golden and firm in centers. Remove to wire rack to cool. Makes 5 dozen.
Combine all ingredients; toss lightly. Serve warm. To make a light version of this, I substitute 1 can of light evaporated milk for the whipping cream.
Combine corn, milk, egg, onion, salt, pepper and 3/4 cup of the cheese. Turn into loaf dish (5 x 9-inch). Toss bread crumbs with the melted butter and remaining 1/4 cup of cheese. Sprinkle over corn mixture. Bake in a 350° oven for 25 to 30 minutes. Garnish with green pepper rings and pimentos, if desired. Makes 4 to 6 servings.
Cook spinach as directed on package. Drain well. Add sour cream and dry onion soup mix, blending well. Bake in buttered baking dish at 350° for 30 to 35 minutes. Serves 6.
Mix well and put in parfait glasses or pretty small clear bowls. At serving time, top each with chilled cherry pie filling. Serves 4.
Warm oil and pour over crackers; toss with hands. Pour over dry ingredients. Toss altogether until well coated. Store in covered container.
Slice the zucchini into 1/4-inch or slightly thicker rounds. Beat the egg and milk. Crush corn flakes. Add dash of salt and pepper. Dip zucchini rounds into egg and milk mixture, then into corn flakes. Place on a cookie sheet (spray cookie sheet with cooking spray). Bake at 375° for 1/2 hour. "Delicious."
Brown hamburger; add onions and mushrooms and saute. Add salt, pepper, Hot Pete and liquid smoke to taste. Drain any fat from mixture in a colander. Allow to cool. Flatten out prepared biscuits or cut apart crescent rolls. Spoon some meat mixture onto the center of biscuit; place a slice of cheese on top; place second biscuit on top and carefully pinch edges together. Place on lightly greased cookie sheet and bake at 350° for 10 to 12 minutes or until biscuits are light golden brown. These can be frozen for snacks and lunches.
Beat cream cheese and sugar, add pudding and milk. Fold in cool whip and vanilla. Layer cream mixture and oreos in a large bowl, beginning and ending with oreos.
Combine sugar, water, corn syrup, butter and 1 3/4 cups nuts. Cook over medium heat. Stir constantly until a teaspoon of syrup dropped in cold water forms a brittle mass (285°). At the end of cooking time, syrup will be thick and amber colored. Be careful not to let it scorch. Keep heat low.
Combine all ingredients. Serve cold or bake 20 minutes at 350°. Serve with cocktail rye bread or crackers.
Combine pretzels, margarine and 1/4 cup sugar in bowl; mix well. Press into a 9 x 13-inch pan. Bake 5 minutes. Cool. Beat cream cheese and 1 cup sugar until light and fluffy. Fold in whipped topping. Spoon over pretzel layer. Dissolve jello in 2 cups boiling water. Stir in strawberries. Spread over cream cheese layer. Chill until jello is set.
Beat eggs. Add salt, milk, sugar, flour and melted shortening. Put all in blender or electric mixer. Put margarine in a heavy skillet. Be sure the pan is real hot. Add about a 1/3 cup of batter in the skillet. As soon as it looks cooked, turn and cook on the other side. It doesn't take long. Serve with jam or syrup or butter. Roll up.
Cook noodles according to package directions. Drain well. In a 2-quart casserole dish, stir together noodles, chicken and green onions. In a medium bowl, stir together soup, milk, cheese, basil and pepper. Stir in noodle mixture.
Cook chicken in pan of salted water with a piece of onion and celery until cooked. Take meat from bones and save liquid (strained). Saute celery and onion in small amount of margarine until clear. Add pimiento to this. Cook spaghetti (broken) in chicken broth for 10 minutes. Add chicken, onion mixture and remaining ingredients, saving a little cheese for sprinkling on top at serving time.
Cut stew beef into bite-sized pieces. Brown in a little oil with salt and pepper. Then add V8 juice, broth, water, onion, salt, thyme, parsley, bay leaf, chili powder and Worcestershire sauce. Cover and simmer 45 minutes to an hour. Then add frozen veggies, cabbage, potatoes, celery, carrots and barley. Cover and simmer 1 1/2 to 2 1/2 hours.
Drain peas and mash with a fork. Add finely chopped chilies, jar of cheese and garlic powder. Microwave for approximately 2 minutes. Add green onions and serve with tortilla chips.
Cook bacon and crumble; set aside. Add onion and pepper on medium heat. Add tomatoes; simmer 15 minutes. Add corn, salt, pepper and bacon, then heat.
Wash and pick over cranberries. Place in saucepan. Cover with water; cover with lid. Boil berries 3 or 4 minutes or until skin bursts. Add sugar; bring to rolling boil. For sauce, remove from heat; cool. Refrigerate. For jelly, boil about 5 minutes, skim and pour in a wet mold.
Cream butter and sugar; add eggs and beat. Add bananas, flour, soda, salt and nuts.
Mix ingredients together. Pour into 10-inch pie plate. Bake 1/2 to 3/4 hour or until golden brown at 325°.
Butter casserole. Add apples and pour water and cinnamon, mixed, over. Work sugar, flour and butter until crumbly; spread over apples. Bake, uncovered, at 400° until browned and bubbly. Serve warm.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked crust with mixture and bake in hot oven 400° for ten minutes. Reduce heat to moderate 350° and continue baking for 40 minutes, or until done. Some variations on this are for adding 1/2 cream or 1/4 c. whole milk. The recipe doubles well for 2 pies, but cut back on pecans.
Combine all the ingredients, except the parsley, in a 2-quart casserole. Cover tightly and cook on High for 4 to 7 minutes, or until heated through. Pour the soup into bowls and sprinkle with parsley.
Cream shortening, sugar, eggs and flour mixture. Add water, oatmeal, coconut and candy last. Chill at least 1 hour. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 minutes. Cool.
Fry chopped onion in a little oil until light brown. Add tomato sauce and simmer for 30 minutes; set aside. Peel and slice eggplant. Soak slices in 2 quarts of cold water with 2 tablespoons salt for 5 minutes. Drain and squeeze slices to remove water. Set aside. Scramble the eggs, with milk, grated cheese, salt and pepper.
Combine dry ingredients in bowl. Add margarine and mix well. Press half the mixture into 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Melt caramels with cream in double boiler, blending well. Sprinkle chocolate chips on baked layer. Pour caramel mixture over chocolate chips. Sprinkle crumb mixture over top. Bake for 15 minutes longer. Cut into squares when cool. Yields 24 servings.
In 2-quart saucepan, combine soup, cheese, mustard and black pepper. Over low heat, heat until cheese is melted, stirring often. Add broccoli. Heat through, stirring occasionally. Serve over potatoes.
Dump all but last 2 ingredients in mixer. Mix well. Add 3 cups chopped, peeled pears and 1 cup chopped pecans. This will be a heavy dough. Bake in a greased and floured tube pan 1 hour and 15 minutes at 350°. Excellent for freezer.
To Prepare Mix: In a large mixing bowl, stir together the dry milk powder, sifted powdered sugar and cocoa powder. Store in a tightly covered container. Stir before using.
With electric mixer, beat cream cheese until smooth; gradually blend in soup. Beat just until smooth. Stir in remaining ingredients; chill. Serve with chips and crackers.
Cook broccoli until tender. Cook chicken and cut into bite size pieces. Mix soup and milk together. Grate cheese. Toss crumbs with margarine. Spray oblong casserole dish with nonstick vegetable spray. Place in layers the broccoli, chicken, soup, cheese and bread crumbs. Bake at 350° for 25 minutes or until bubbly.
Preheat broiler. Using a 1-inch round cutter, cut 3 to 4 circles from each bread slice. Butter one side of each circle. Arrange in single layer on baking sheet. Broil until lightly toasted. Turn and broil unbuttered side until lightly toasted. Transfer to rack and cool.
Beat very well all ingredients. Pour into pastry lined pie pan. Bake until silver knife inserted into side of filling comes out clean. Center may look soft, but it will set later. Bake for 45 to 55 minutes at 425°. This recipe yields two pies or 1 deep dish pie.
Add spices to water. Heat to boiling. Add tea; steep for five minutes. Strain. Heat fruit juices and sugar just to boiling, stir. Add to hot tea mix. Serve. Makes 6 to 8 servings. Store leftover tea in tight container and refrigerate. Reheat to serve.
Boil water. Add salt and rice. Cook approximately 20 minutes, or until water is absorbed. Add margarine. With mixer, combine sugar, eggs, milk and flavoring. Add to rice and butter. Pour into baking dish and bake in a 350° oven for 30 minutes.
Put chocolate and coffee in a double boiler until melted and smooth. Let cool. In separate bowl, beat egg yolks. Add sugar and beat until light and fluffy. Stir in chocolate mixture and vanilla. Fold in egg whites gently but thoroughly and then fold in the whipped cream. Turn into 1 1/2-quart bowl and chill for 4 hours. Garnish top with chocolate curls.
Heat oven to 375°. Beat about half of the cake mix (dry), the shortening and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix. For each cookie, place 3 pecan halves, with ends touching in the center, on ungreased cookie sheet. Place 1 teaspoon dough in center of each group of pecans. Bake 8 to 10 minutes or until centers are slightly puffed and edges are set. Cool completely; remove from cookie sheet. Frost with frosting. Makes about 5 dozen cookies.
Place the avocado, cream, milk, chicken broth, lime juice and salt and pepper in a blender or the bowl of a food processor; process until smooth. Chill for at least 2 hours.
Melt butter; let cool and add egg. Add sugar, chopped nuts, Karo syrup and vanilla. Cook over low heat 10 minutes. Add Rice Krispies. Shape into logs. Roll in coconut.
Combine celery, green pepper, onion, water and broth mixture. Cook until celery is tender. Pour in mixing bowl. Add remaining stuff and mix well by hand or spoon. Divide evenly into loaves and bake at 375° for 45 minutes or until firm.
Combine first three ingredients and bring to boil. Pack cukes in jars. Add mustard seed, garlic salt and dill. Pour boiling solution over cukes. Put on lids and place in boiling water bath for 5 minutes. The jars should seal.
Cook, peel and cube potatoes. Add seasonings. Add onion and green pepper. Add cheese, bread and melted butter. Add enough milk just to moisten. Combine all ingredients and place in 9 x 13-inch pan. Sprinkle with a handful of crumbled corn flakes. Bake 1 hour at 350°. Serves 8 to 10.
Place lasagna in 12 x 7-inch baking dish. Cover with water and set aside. In 1-quart measure, combine onion, oil and flour. Cook on High power 1 minute. Stir to dissolve flour. Stir in vegetables and milk. Cook on High 4 minutes, stirring once. Stir in lemon juice. Combine 1 cup Mozzarella, cottage cheese, Parmesan, egg and pepper. Drain lasagna in same dish. Layer half each lasagna, vegetables, cheese and tuna. Repeat layers. Top with remaining 1/2 cup Mozzarella. Cover and cook on High 15 minutes or until hot. Let stand 10 minutes. Makes 9 servings.
Wash cucumbers and leave whole. Put in a pan and pour boiling water over pickles, enough to cover pickles. Repeat boiling water for 3 more days.
Combine all ingredients. Simmer for 30 minutes. Great for pork or chicken.
Boil until it forms a soft ball in cold water. Pour slowly over beaten egg whites. Beat until it is cool. Add pecans and flavoring while beating.
Brown beef and drain thoroughly. Add remaining ingredients and heat. Line bottom and sides of a 13 x 9-inch pan with corn tortillas. Cover with beef mixture and place another layer of tortillas on top. Mix together cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Serve with grated cheese, black olives, green onions, tomatoes and lettuce.
Cut the pork into cubes. Roll in flour; brown in small amount of oil. Push meat to corner of pan and add the celery, green pepper and onion. Fry until tender. Add the catsup, pineapple, mustard and Worcestershire sauce. Cook about 30 minutes at low temperature. Serve over cooked rice.
Sift dry ingredients together. Put bananas in bowl; beat. Add shortening, eggs and sweetener. Mix well. Add dry ingredients. Mix with spoon. Pour into loaf pan (grease pan well). Bake at 350° for 30 minutes or until toothpick comes out dry.
Mix all ingredients and simmer 3 hours. Crock-pot works well. Freeze some too.
Cook cabbage in small amount of water and drain. Add soup, put on top Velveeta cheese. Heat soup and cheese until melted, add seasoned salt (a little). Put on water chestnuts and top with buttered bread crumbs. Brown about 1/2 hour in 350° oven.
In large bowl cream margarine and sugars. Add to creamed mixture, 1 egg and beat well. In small bowl combine flour and oatmeal. Add this to creamed mixture and mix well. Spread dough in 9 x 12-inch baking pan (do not grease). Bake at 350° for 15 minutes. Remove from oven and cool completely. Spread topping over cooled oat mixture.
Red Layer: Dissolve gelatin and sugar in boiling water; add frozen berries and lemon juice. Stir until berries thaw. Chill until partially set.
Mix sugar, eggs, milk, whipping cream and dash of salt. Warm on stove or microwave until lukewarm. Remove and add dissolved junket tablets to mixture. Add vanilla. Place in freezer and let stand about 15 minutes. Then freeze with ice and salt until frozen. If you are making any flavor other than vanilla, adjust sugar. I add fruit after mixture has been heated but before freezing.
Mix ingredients together. Store in a sealed container to preserve freshness. Use 1 to 2 teaspoons of mixture to 1 cup of hot water.
Cut ribs. Place in shallow pan. Sprinkle the garlic and place salt on them. Cover with foil and bake 1 1/2 hours at 350°.
Combine Bisquick, seasoning and pecans. Dip chicken in evaporated milk and roll in flour mixture. Melt butter in shallow pan and place chicken in pan, leaving 1/2-inch between pieces. Bake, uncovered, at 400° for 40 minutes; turn pieces and cook 20 minutes longer.
Cook and drain spinach. Mix drained spinach with Ricotta, onion, salt and pepper and egg. Line pie plate with 1/2 cheese. Pour spinach mixture into pie plate. Cover with remaining cheese. Place in oven at 375° for 15 to 20 minutes. Remove from oven. Let set 10 to 15 minutes, then slice like pie.
Put in blender and whip. Good with grapes, strawberries, pineapple chunks and apple slices.
Mix shortening, sugar and eggs. Stir in flour, soda and salt. Add bananas and nuts last. Bake 1 hour and 15 minutes at 350° in greased loaf pan. Makes 2 loaves.
Grease a 9 x 13-inch pan. Dump in applesauce, then dump in pineapple on top of that. Spread cake mix on top. Melt oleo and pour over the cake mix. Sprinkle with chopped nuts. Do not stir. Bake at 350° or until golden brown. Serve warm with whipped cream.
Mix butter, flour, salt, pepper and milk. Cook until smooth and thick. Stir in cheese, reserving 1/4 cup for topping. Stir in onion and pimentos. Alternate layers of potatoes, fish and sauce in buttered casserole. Sprinkle remaining 1/4 cup cheese on top. Bake, uncovered, in 350° oven for 45 minutes or until top is brown. Serves 6.
Cook all ingredients, except the cream and noodles, in a covered pan for 30 minutes. Add cream and bring just to a boil and toss with the noodles.
Combine hamburger, onion soup mix and crackers; make very small balls. Place on cookie sheet and bake at 350° for 15 to 20 minutes. Combine remaining ingredients; beat and then add baked meatballs.
Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt; add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8-inch thick on a floured surface. Cut out 2-inch circles or other shapes. Place on ungreased cookie sheet. Make a "thumbprint" about 1/4-inch deep in each. Fill with jam. Bake at 350° for 10 to 15 minutes or until delicately browned on edges. Makes about 3 1/2 dozen.
Beat together. Store in freezer. To use, put 3 tablespoons mixture in mug; add 1 jigger rum. Fill with boiling water and top with whipped cream. Enjoy! (Cinnamon stick optional.)
Drain the dill pickles. Slice if they are whole. Place back in jar; put in sugar, celery seed, chopped onion, horseradish and vinegar. Shake. Put in refrigerator. Shake everyday for 3 to 5 days.
Cream the butter; add sugar and egg. Dissolve cocoa in boiling water and cool. Add to first mixture alternately with milk and flour that has been sifted with baking powder. Add vanilla. Bake in 350° oven for 20 minutes. Cut marshmallows in half (or use miniatures). Cover top of hot cake with marshmallows and return to oven for 3 minutes. Frost with Cocoa Frosting.
Preheat oven to 350°. In large bowl, mix in flour, baking powder, sugar, spices and salt. Make a well in center and add egg, butter, apple butter, milk and cider. Mix quickly. Add drained raisins. Pour into well-greased loaf pan, ring mold or Bundt pan. Bake 45 minutes.
Make pudding according to package directions; allow time to set. Add several drops of food coloring. Use freezer paper, wax side down, so it doesn't soak through. Make plenty. It has a way of disappearing.
Place uncooked meat in a slow cooker. Layer brown sugar, onions, and sauerkraut which has been washed and drained well over the meat. Pour tomato juice on top of food. Cook all day on low in slow cooker.
Put sliced apples in 8 by 12 in. baking dish. Combine sugar, spices and 1/4 tsp. salt. Sprinkle over apples, mixing lightly. Dot with butter. Sift flour and salt, cut in shortening until pcs. are size of sm. peas. Add milk and then roll crust to size of pan. Place on top of apples and brush pastry with cream and cut slits to allow steam to escape. Bake at 450° for 15 min., then at 350° for 45 min.
Boil and mash potatoes. Add eggs when potatoes cool, then add flour. Place dough on a floured board. Roll it out to 1/2 to 1-inch diameter. Cut into 1-inch piece. Put into boiling water for 10 minutes.
Saute onion and garlic in butter until tender. Add okra and cook until crisp. Add tomatoes and oregano. Cook, covered, for 15 minutes over low heat. Season to taste with salt and pepper. Add shrimp and cook for 10 minutes.
In a 9-inch pie plate, arrange asparagus and chicken. Combine soup and milk; pour over chicken mixture. Add bread crumbs to top; sprinkle with margarine. Top with shredded cheese. Bake at 450° for 20 minutes or until hot and bubbling. Serves 4.
Cream together butter, sugars and vanilla. Add eggs. Combine flour, baking soda and salt. Add to creamed mixture. Stir in chips and nuts. Bake at 375° for 8 to 10 minutes.
Peel the apples and slice into buttered 9 x 9-inch casserole or baking dish. Sprinkle with granulated sugar and cinnamon to suit your taste. Combine butter, flour and brown sugar (crumbly, do not overwork). Spread on top of apples. Bake in moderate oven (375°) about 30 minutes or until apples are soft and crumbs are nice and brown. Serve with cream, if desired. Yields 6 servings.