HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove milk from freezer, open and set aside. Beat 2 tablespoons milk into cream cheese; set aside. Drain juice from pineapple and add enough water to juice to make 1 1/3 cups liquid.
Dissolve jello in 1 cup boiling water (no cold); add other ingredients at once. Let stand in refrigerator until real firm. Delicious!
Separate eggs. Beat whites to a foam and add cream of tartar, then beat until stiff. Add sugar gradually to whites, then add beaten egg yolks and salt, then fold in flavoring and flour. Bake in an angel food pan, greased and floured for 45 to 60 minutes at 300°.
Spread evenly half of well drained sauerkraut in a casserole pan. In a separate bowl, mix ground meat, onions, rice, smoked ham and seasoning. Spread mixture on top of sauerkraut in the casserole pan, then on top spread the remaining sauerkraut. Pour the tomato juice on top of sauerkraut evenly, then sprinkle dill and thyme. Cook in oven at 350° for 2 to 2 1/2 hours. Serve with sour cream.
Bring to a rolling boil the first 3 ingredients, then cool. Add oranges and pineapple. Fold in Cool Whip.
Grease pan. Cover bottom with chopped nuts. Cream butter and sugar. Add eggs one at a time. Add flour and flavoring; mix well and put over nuts. Sprinkle top with mixed fruit and top with coconut. Bake at 300° for 35 minutes or well browned.
Mix flour, brown sugar, nutmeg, salt and oil together. Take out 3/4 cup. To this, add cinnamon and nuts; set aside. To the rest of the mixture, add the buttermilk, eggs and baking soda. Mix well and pour into 13 x 9-inch pan. Sprinkle nut mixture on top. Bake at 350° for 30 minutes. Mix confectioners sugar and water together; drizzle over warm cake.
Preheat oven to 350°. Choose a cake mix and add eggs and vegetable oil. Mix well. You can add other ingredients like nuts, raisins or chocolate chips or any flavoring if you like. Drop teaspoonfuls of dough onto an ungreased cookie sheet, spacing about 2-inches apart. Bake 8 to 10 minutes.
Mix all ingredients except Mountain Dew. Chill until serving time. Add Mountain Dew prior to serving. Make ice ring with juice mix frozen in jello mold. Makes 50 (4 ounce) servings.
Cook and drain sausage and spread on bottom of a greased 13 x 9-inch dish. Beat together milk, eggs and margarine. Pour over sausage. Over top of this, layer the hash browns and the Cheddar cheese. Bake one hour.
Peel apples and chop. Beat eggs, add oil and sugar. Beat well by hand. Gradually add flour to creamed mixture, then add vanilla. Fold in chopped apples and pecans. Bake at 350° for 1 hour in Bundt pan.
Dissolve yeast in warm water, when dissolved add remaining ingredients and mix well. Place in greased bowl, Cover and refrigerate overnight or longer. Shape into rolls and place in greased pan. Makes 27-30 rolls. Bake at 350 degrees for 15-20 minutes.
Mix together shortening, sugar and eggs. Sift together dry ingredients. Add to cream mixture. Roll into balls. Dip one side in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Bake on ungreased baking sheet (10 to 12 minutes) in 400° oven until slightly brown, but still soft.
Salt and pepper quail. Slowly simmer in butter in large heavy cast-iron pan (deep) until tender. Add cream and simmer unti done, whisking to blend.
Peel and cook potatoes until tender. Add sour cream, milk, salt and pepper. Beat with electric mixer until fluffy. (Add additional milk if needed.)
Cream margarine, shortening, sugar, vanilla and egg. Stir in dry ingredients and blend with milk. Drop by teaspoon on the bottom of ungreased cookie sheet. Flatten with a water glass bottom which has been dipped in sugar. Bake in a 400° oven for about 12 minutes. Yields about 5 1/2 dozen cookies.
Drain 2/3 cup pineapple juice for batter. Bake cake as directed using juice instead of water using 13 x 9 x 2-inch pan. While cake is hot, punch holes in it with fork and spread Eagle Brand milk on top. Let cool completely. Spread crushed pineapple and juice on top of cake. Then spread Cool Whip on top. Sprinkle with coconut. Keep in refrigerator.
Mix all ingredients and cook in iron skillet at 450° until done (approximately 20 minutes).
Combine all ingredients and bring to a hard boil for two minutes. Put in sterilized jars and seal. Process or cook; set on shelf. This makes good meat loaf or Sloppy Joes mix.
Divide dough into 4 parts; shape each roll 13-inches wide and 3/4-inch thick. Place on ungreased cookie sheet 4 inches apart and 2 inches from edge of sheet. Make a depression 1/4 to 1/3-inch deep, length of dough. Fill with red jelly or jam, about 1/3 cup. Bake until light brown and cut roll into 12 pieces.
(Crust) Take the 1 1/2 cup graham cracker crumbs and 6 Tbsp. melted margarine; Press in a 9 x 12 pan. Bake at 350 degrees for 10 minutes. Let cool.
Coarsely grind fresh cranberries, orange and rind. Add sugar; set overnight. Add other ingredients and cool before adding to jello that has set slightly.
Mix Miracle Whip, cheese, sugar and bacon bits; let set until bacon bits soften. Pour over raw broccoli, cauliflower and cabbage. Better after it sits awhile.
Combine softened cream cheese and crabmeat. Mix well. Add each ingredient and stir. Serve chilled with crackers or heat and serve with crackers.
Cream sugars with margarine. Add oil and eggs. Add vanilla. Combine dry ingredients and add. Roll into small balls and flatten with fork on ungreased cookie sheet. Sprinkle with sugar. Bake at 350° for 10 minutes.
Mix flour, shortening and salt until shortening is in small pieces. In a measuring cup, beat egg and add enough ice water to measure 2/3 cup. Pour into dry ingredients. Mix and roll into pie crusts. This makes 5 or 6 crusts. Stack and put into a freezer bag and freeze. Use as needed.
Mix all. Will be very stiff. Bake 8 to 10 minutes at 350°.
Mix together the pumpkin, pumpkin pie spice, vanilla pudding and milk until smooth. Add container of Cool Whip. Pour in a graham cracker crust. Freeze 4 hours. Yield: 8 servings.
Add jello to boiling water. Stir in marshmallow pieces. Chill until partially set. Add gooseberries, nuts, celery and oranges. Chill and cut in squares and serve.
Combine potatoes, water, celery, carrots, onions, parsley flakes, bouillon cube and seasonings; mix well. Cover and simmer 15 to 20 minutes or until all veggies are tender. Gradually add milk and flour mixture to vegetables. Cook until thickened. Add cheese and stir until melted.
One leg per person usually. I use Corning Ware baking dish. Preheat oven to 325°.
Mix all ingredients until frozen juices are thawed and blended in. Put into freezer to slush.
Cream together sugars, butter and shortening. Beat in eggs and vanilla. Combine flour, salt and soda and beat into first mixture. Add remaining ingredients and knead together. Drop by heaping teaspoonful 2 inches apart on greased baking sheet. Bake in 350° oven about 8 minutes or until golden brown. Makes 7 dozen cookies.
Cream oil, sugars and vanilla; add eggs. Beat well. Stir in peanut butter. Stir dry ingredients and stir into creamed mixture. Form into tiny balls. Place on ungreased cookie sheet. Press with back of fork to make crisscross. Cook at 375° for 10 minutes.
Mix all ingredients, except Ritz, in casserole dish and cover with 1 cup Ritz (crushed). Bake at 350° until done.
Beat ingredients together with electric mixer. Chill in refrigerator. Serve with chips, celery sticks and carrot sticks.
Combine 1 1/2 cups water with spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Arrange layer of uncooked noodles, slightly overlapping on top of sauce. Spread half the Ricotta cheese and half the Mozzarella cheese over noodles. Repeat another layer of noodles, remaining Ricotta and Mozzarella. Sprinkle 2 tablespoons of Parmesan. Top with layer of noodles and pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy-duty foil. Set on jellyroll pan. Bake at 350° for 1 hour, until knife goes easily through pasta. Let stand for 10 minutes on rack.
Mix dry ingredients with crackers. Pour oil over mixture, stirring until the oil is absorbed. Add lemon pepper for extra zing! Can be stored in tight container for 2 to 3 weeks, if they last that long!!
Cream butter; add sugar, salt and vanilla and blend well. Stir in nuts. Form into 1-inch balls. Bake about 15 minutes at 400°. While hot, roll into additional powdered sugar. Makes 5 dozen.
Cream 1/4 cup butter, 1/2 cup sugar and vanilla. Add beaten egg. Combine 1 cup flour, baking powder and salt. Add dry ingredients alternately with milk to creamed mixture. Pour into greased 8-inch baking dish. Cover with blueberries. Blend remaining sugar, flour, cinnamon and 1/4 cup butter until crumbly. Sprinkle over blueberries. Bake at 375° for 40 to 50 minutes. Serves 6.
Make 2 quarts of popped popcorn (keep warm in oven). In a saucepan, stir butter, marshmallows and jello until marshmallows are melted. Pour mixture over popcorn and work in.
Boil beef shank in water. Remove scum. Add salt, bay leaves, peppers, tomatoes and onions. Simmer until tomatoes flake (1 1/2 to 2 hours). Add celery, potatoes and carrots. Boil 1/2 hour longer, then add beans, cabbage and macaroni. Boil for 1/2 hour more.
Combine all ingredients in a bowl and refrigerate for at least an hour. Makes 2 servings.
Heat milk until warm. Do not boil! Stir in powdered milk and yogurt. Pour into a suitable container and let stand in a warm place overnight (an oven with a pilot light is a good spot). The next morning, refrigerate. When this batch of yogurt is almost gone, save several spoonfuls for the next batch. This will still work if the yogurt is frozen, then thawed for a new batch. Thickness can be changed by adding either more or less powdered milk. You may also use regular or 2% milk.
Heat oven to 350°. Melt butter in heavy 10-inch skillet or 9 x 9 x 1 3/4-inch square pan. Sprinkle brown sugar evenly over butter. Arrange pineapple on top of brown sugar and butter. Decorate with pecan halves and cherries, if desired. Sift flour, baking powder and salt into mixer bowl. Add shortening, milk and flavorings. Beat for 2 minutes at medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg; beat 2 minutes more. Pour batter over fruit. Bake for 40 to 50 minutes, or until cake tests done. Immediately turn upside down onto serving plate. Leave pan over cake a few minutes. Brown sugar mixture will run down sides of cake. Serve warm with whipped cream.
Heat butter, pecans and coconut. Mix Eagle Brand milk, Cool Whip and cream cheese. Layer the pecans and coconut mix, then the cream cheese mix, pecans and coconut mix, caramel topping, cream cheese mix, pecans and coconut mix and finally the caramel topping.
Cut tiny tops and stems from broccoli. Mix onion and bacon with broccoli. Mix mayonnaise, sugar and vinegar together. Pour over broccoli mixture. Marinate at least 2 hours, stirring every 1/2 hour. Serves 4 to 6.
Beat eggs; add oil, sugar, zucchini and vanilla. Mix flour, salt, soda, cinnamon and baking powder. Mix until well blended. Add nuts. Bake 1 hour at 325°. Makes 2 loaves.
Mix together flours, sugar, spices and margarine until crumbly. Take out 1 cup of these crumbs and reserve for topping. Dissolve soda in milk or yogurt. Add to mixture, stirring until blended. Put batter into 2 greased 8-inch pans and top with crumbs. Bake 35 minutes at 350°.
Mix together first three ingredients and set aside. Then mix together next four ingredients and set aside. Beat together the next two ingredients. In 9 x 13-inch Pyrex dish, put a layer of stuffing mixture. Top this with all of chicken, then top chicken with remaining stuffing mix. Pour egg mix over top and let stand overnight in refrigerator. Add cream of chicken soup on top of this and bake for 45 minutes at 350°.
Pour water over oats and let stand 20 minutes. Cream 1 stick butter with sugars (1 cup each brown and white) and mix with oatmeal. Add well beaten eggs and vanilla. Sift and add flour, soda, salt, cinnamon and nutmeg. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven and immediately spread with topping. Place cake under broiler until topping is bubbly and slightly browned.
Cream together butter and sugar. Sift together flour and baking powder and add to creamed mixture alternately with milk and vanilla. Fold in egg whites. Pour into three 9-inch round cake pans. Bake in moderate oven (350°) for 30 to 35 minutes, until golden brown. Cool on racks. Spread Raisin/Nut Filling between cooled layers. Frost sides and top of cake with Southern Frosting.
Fry meat until brown. Drain. Cook macaroni. Drain. Mix all ingredients except chips. Put in ungreased baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle crushed chips over top. Bake uncovered for 5 more minutes.
Cut potatoes in half. Carefully scoop cooked potato out of shell and into mixing bowl. Add butter, milk and salt to taste; mash until lump-free. Fill potato shells. Top with cheese and place in a 350° oven until cheese melts.
Boil together carrots, celery, onion, potatoes and basil. Cook until almost done. In a separate, smaller pot, slowly cook milk, flour and cheese over medium heat until the cheese has melted and becomes sauce. Stir the cheese sauce into the vegetable mix. Add ham. Cook until vegetables are done.
Put everything in crock-pot and cook on low for 8 to 9 hours. The apples will almost cook away, leaving a thick gravy with very nice flavor to go with the venison.
Drain pineapple well; place in a casserole dish. Mix sugar and flour together; pour over pineapple. Sprinkle cheese over the entire casserole. Then sprinkle crushed crackers over the top. Pour melted butter over the crackers. Bake at 350° for 30 minutes. Serve while hot. Great with ham.
Mix shortening, brown sugar, salt and flour. Put in 9 x 11-inch pan and bake at 325° for 15 minutes. Mix brown sugar, vanilla, eggs, flour, baking powder, salt, coconut and nuts. Spread over baked mixture. Return to oven and bake 25 minutes. Cut into bars when cool.
Chill dough for 1 hour. Bake at 400° for 6 to 8 minutes.
Melt butter in a 9 x 12-inch pan. Crush Oreo cookies and put in bottom of pan with melted butter. Mix vanilla pudding with milk, then blend pudding and cream cheese together. Pour over cookies. Cover with Cool Whip. Refrigerate.
Add soda to mashed bananas. Mix all other ingredients; add to banana mixture. Mix well. Bake for 1 hour at 350° in a loaf pan.
Boil the water and butter. Add flour and salt; stir until pulls away from side of pan. Add eggs, one at a time. Bake for 20 to 22 minutes at 400°.
Blend margarine, sugar and vanilla. Add remaining ingredients. Bake at 350° for 40 minutes in 8-inch square pan.
Mix and form into small bite size balls. Bake at 350° for 20 to 25 minutes. (For best results mix small amounts at a time in blender until mixture is wet and pulpy. These can be kept uncooked and frozen for about 3 weeks. Add 10 minutes to baking time if frozen.)
Mix all ingredients together. Pour into uncooked pie shells; sprinkle top with finely chopped nuts. Bake in moderate oven until done.
Mix flour, Crisco, salt and sugar as for pie dough. Combine milk, egg yolks and vanilla. Add to first mixture. Also add yeast that has been dissolved in lukewarm water. Work together for a few minutes until dough forms a ball. Set aside for 2 1/2 hours to raise. Divide into 4 pieces and roll on lightly floured board. Spread with nut or apricot filling. Bake immediately at 350° for 40 to 45 minutes.
Mix last 6 ingredients in blender. Hollow out rye bread to use as a bowl for dip. Cut remaining bread into cubes for dipping.
Preheat oven to 325 degrees. Grease and flour a 10 x 4 Bundt pan. Sift together flour, baking soda and salt. In another bowl, cream together oil, sugar, eggs and vanilla. Beat until smooth. Gradually add flour mixture and beat until smooth. Fold in apples and pecans. Pour into prepared Bundt pan and bake for about 1 hour and 20 minutes, or until done. Let cake cool about 20 minutes. While cake is cooling prepare icing by bringing all remaining ingredients to a boil and boiling 2 minutes. Pour over cake while icing is hot.
Grease pie pan (preferably glass). Preheat oven to 325°. Combine egg and sugar in bowl. Add flour; mix until mixture cleans sides of bowl (will be little thicker than muffin mix). Add rest of ingredients; mix well. Pour into pie pan. (It will spread out; don't you do it.) It will spread itself in the oven. Bake for 35 minutes, or until top is crusty. Top with whipped cream or Cool Whip.
Mix in a saucepan sugar, cornstarch and salt. Stir in gradually the milk; cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute. Remove from heat and gradually add at least 1/2 of hot mixture into egg yolks, then blend into hot mixture into saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour into baked pie shell. Add meringue on top.
Crunch up noodles; toss with rest of slaw ingredients in a large bowl.
Melt chocolate and margarine over low heat; remove from heat. Add marshmallows and 1 cup nuts. Shape into roll 1 1/2 to 2 inches in diameter; wrap in Reynolds Wrap and chill. When rolls are thoroughly chilled, slice into 1/2-inch slices. Yields about 3 dozen.
Preheat oven to 350°. In large bowl, combine flour, sugar and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press evenly into 13 x 9-inch baking pan. Bake 25 minutes.
Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, Cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325° for 30 to 35 minutes or until heated through. Yields 6 to 8 servings.
Brown beef with onion, salt and pepper; drain. Add 5 cups of water and bring to a boil; add pasta. Cover and reduce heat to medium; simmer for 15 minutes. Stir in spaghetti sauce and 2 cups of the mozzarella cheese. Before serving, add 1 cup mozzarella cheese and top with the parmesan cheese.
Boil sugar and syrup. Add butter, peanut butter and corn flakes. Spoon onto wax paper.
Mix together and set aside the sugar, raisins and cinnamon. Mix together the cake mix, oil, sugar, eggs and sour cream. Divide batter between four 8-inch cake tins. Sprinkle sugar, cinnamon and raisins evenly over batter. Gently swirl into batter with knife tip. Bake at 300° to 325° for 45 minutes. Glaze while cake is hot.
Wash mushrooms and remove stems. Dice stems and fry in margarine, along with the onion, pepperoni and garlic. To that, add the crackers, cheese, parsley, salt, oregano and pepper. Mix well, then add the broth and mix again. Spoon this stuffing in mounds into the mushroom cavities, then place these mushroom caps (stuffed side up) in a baking pan with about 1/4-inch of water. Bake, uncovered, at 325° for about 25 minutes.
Cream together sugar and eggs; add shortening. Mix until smooth. Add flour to sugar mixture; blend until smooth. Beat on medium speed of electric mixer 10 to 15 minutes or until very fluffy. Beat at least 10 minutes. Spoon batter into a well-greased 10-inch tube or Bundt pan. Bake at 300° for 1 hour and 25 minutes or until done.
Spray 9 x 13 pan. Spread coconut, pecans and chocolate chips over bottom. Mix together powdered sugar, butter and cream cheese. Drop by spoonfuls over cake mixture. Bake at 350° for 50 minutes.
Boil chicken and cut up into bite size pieces. Combine chicken and sour cream and place on flattened biscuit. Fold biscuit over and seal edges. Place in baking dish and cover with soup and milk. Top with grated cheese. Bake at 350° for 30 minutes.
Steam chicken until cooked. Bone chicken and chop meat; set aside. Cook rice (instructions on box). Spoon cooked rice into lightly greased 8-inch square baking dish. Combine chicken and remaining ingredients except cheese. Bake, uncovered, at 350° for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts.
Fry sausage and drain. Cook squash in small amount of water about 10 minutes. Mix all ingredients and pour into greased casserole. Bake at 325° until firm and lightly browned (25 to 30 minutes).
Heat oven to 400°. Mix all ingredients, except pecans. Roll into balls. Dip in sugar and press pecan in center of each ball. Bake at 400° for 10 minutes.
Combine all ingredients in saucepan. Boil 10 minutes. Makes 8 1/2 cups. Serve with sandwiches and dessert.
Mix sugar and butter with enough milk to blend them thoroughly, then place in a saucepan and bring to a boil. Remove from heat and cool. Put bananas in casserole and bake at 350° for 10 minutes. Remove and pour over them half of the rum and all of the sugar-butter-milk mixture, which has been reheated. Return to oven for 5 minutes. Remove and pour remaining rum over the top. Light with a match as it is served. Serves 4 to 6.
Combine broccoli, onion, cheese and bacon in bowl. Add sugar and vinegar to salad dressing, mixing well. Pour over salad, tossing to coat vegetables. Chill until serving time. Serves 8.
Heat oven to 350°. Spray a 9-inch deep pie plate (I use a 9-inch round cake plate) with nonstick spray. Beat all ingredients until smooth (1 minute in blender on high or 2 minutes with hand mixer). Pour into pie plate and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Yield: 8 servings.
Cream the cream cheese, butter and sugar together. Add pudding, milk and Cool Whip. Grate or crumb the cookies (works best if frozen). Starting with crumbs, then alternate cream mixture, ending with cookie crumbs. Put in flowerpot and just before serving, put in a pretty silk flower. Serve with garden spade.
Mix sugar, peanut butter and butter together. Knead until smooth and roll into tiny balls. Put in refrigerator to set. Melt chocolate chips and paraffin together. Using toothpick, dip balls in chocolate until half covered. Set on foil covered tray. Makes 75 to 100.
Mix all together and pour into casserole dish. Crumble crackers on top and bake in 350° oven until bubbly.
Bake cake as directed, making 2 layers. Cool. Split in half, making 4 layers. Mix together coconut, sugar and sour cream. Reserve 1 cup of this mixture. Spread remainder between layers of cake along with a few tablespoons of the cream of coconut. Mix 1 cup of reserved mixture with Cool Whip. Spread on top and sides of cake. Seal in Tupperware or tight cake keeper. Refrigerate 3 or 4 days.
Heat tea bags; add sugar, orange juice and pineapple juice in pitcher. Add cold water to make 1/2 gallon.
Toast top 2 ingredients at 350° for 20 to 25 minutes. Cream butter and sugar. Add eggs; mix flour, baking powder and salt together. Add alternately with milk. Add vanilla and toasted pecans. Bake at 350° for 35 to 45 minutes.
In a saucepan, melt the butter. Remove from heat and stir in the sugar, corn syrup and oats. Stir in eggs and vanilla. Pour mixture into the prepared crust. Top with pecans. Cover the edge with foil to prevent over browning. Bake in a 325 oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until set. Cool on a wire rack. Serve with whipped cream and top with baked pie crust shapes, if you like. Makes 6 servings.
Slice cucumbers and onions; place in boil. Add liquid and place in refrigerator. Marinate and chill.
Bake pastry shell at 400° for 12 to 15 minutes until lightly browned. Combine cream cheese and milk in saucepan. Stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended. Saute onion in margarine. Add onion and remaining ingredients to cream cheese mixture. Mix well. Pour into pastry shell. Bake at 350° for 35 to 40 minutes or until set.
Melt butter in a 9 x 12-inch baking pan. Add ingredients in order given. Bake at 325° for about 30 minutes. Cool in pan and cut in squares.
Saute garlic and onion in oil until soft. Add celery, cabbage, carrot, beans and broth. Simmer until vegetables are cooked.