HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in bowl flour, baking powder and sugar. Blend in butter, egg and vanilla. Form into 4 rolls (3/4-inch thick, 13-inch long). Place 4-inches apart on cookie sheet. With knife handle, make dent down center of each roll. Fill this dent with jelly or jam. Bake at 350° for 10 to 12 minutes. While warm, cut diagonally.
Combine all ingredients except for spaghetti and cheese together in a large pot and heat over medium heat. Add spaghetti, mixing well and pour in a 7 x 11-inch pan. Top with cheese. Bake at 350° until cheese melts and dish is heated through.
Slice cucumbers into jars and fill with hot liquid. Seal. Makes 3 to 4 quarts. Pickles will be ready in 8 weeks.
Put 6 slices of bread in bottom of 13 x 17-inch casserole. Over this, put cheese and crab meat (be sure to remove scales, etc.). Put 6 more slices of bread on top of this so that it looks like sandwiches. Pour over this mixture the eggs, milk and salt. Let stand overnight. Bake 1 hour at 325°. Sometimes needs 1 1/4 hours. Serve cream of mushroom soup to which you have added fresh mushrooms as sauce over this.
Break angel food cake in pieces and put in bottom of pan. Mix pudding separately. Mix pudding and Dream Whip together. Mix jello separately. Pour pudding on top of cake pieces. Put sliced strawberries on top of pudding. Let jello start to jell and pour on top of strawberries.
Grease and flour 3 (9-inch) cake pans. Pour dry pudding mix into dry cake mix. Mix according to directions on cake box to make a 3-layer cake. Bake at 350° for about 15 to 20 minutes. Let cake cool completely.
Cream together sugar and butter. Whip whites and set aside. Add yolks to sugar and butter (fold in). Dissolve soda into buttermilk. Fold into creamed ingredients. Fold in flour, nuts, raisins and bananas. Lastly, fold in egg whites. Bake at 375° for 50 to 60 minutes in loaf pan.
Dip each breast half in buttermilk mixture and roll in crumbs. Place on foil-lined baking sheet. Bake at 375° for 20 to 25 minutes.
Cut up dates, large marshmallows and pecans with scissors dipped in hot water to keep them from sticking. Gradually add graham cracker crumbs, saving 1 cup crumbs to roll in. Squeeze all together with hands with plastic gloves on. Gradually add cream and mix well. Roll out on waxed paper with graham cracker crumbs, until 10-inch - 12-inch long. Wrap in waxed paper and then kitchen towel to keep from drying out. Slice and serve with cream whip on top. Best if not cut for 12 hours. Keep in refrigerator.
Assemble all ingredients and utensils. Combine in a bowl, flour, sugar, baking powder, milk and salt. In a 2 quart baking dish, melt butter. Pour batter over melted butter. Toss peaches with 1 cup sugar and pour over batter. Do not stir. Bake at 350 for 60 minutes or until brown and bubbly.
Grease and flour 13 x 9-inch cake pan. Chop nuts; line bottom of pan with nuts and coconut. Mix cake mix according to directions. Spoon cake mixture (do not pour) on top of nuts and coconut. Mix together cream cheese, powdered sugar and margarine. Spoon cream cheese mixture on top of cake mix, alternating with the cake mix. Bake in 350° oven for 35 to 40 minutes.
Dissolve yeast in warm water. In a bowl, combine buttermilk, sugar, salt and shortening. Sift flour and soda into a large bowl. Stir in yeast mixture and mix well. Let stand 10 minutes. Roll out dough and cut into desired shape. Butter the top and let stand 30 minutes. Bake at 425° for 10 to 12 minutes. Serve warm.
Chop the tomatoes. Mix all ingredients in skillet. Heat over low heat until cheese melts. Stir constantly. Keep warm.
Fillet fish and lay flat in a 9 x 13-inch ungreased pan. Put onion over fish. Put cheese over onion. Put soup over cheese. Bake uncovered at 350° for 40 to 45 minutes.
Cut apples in half and core. Place in baking dish. Mix sugar, flour and cinnamon and mix with water and pour over apples. Bake 1/2 hour at 350° or until soft. Turn once to glaze if desired. Serves 6.
Sift flour and salt. Cut in shortening with pastry blender. Beat the egg yolks with milk and crumble yeast into it. Stir until dissolved, then add to the flour/shortening mixture. Cover tightly and refrigerate overnight. Sprinkle sugar on pastry cloth and roll thin. Cut into squares; spread filling on it. Roll up and place on greased cookie sheets. Bake at 375° for 15 to 20 minutes.
Mix as any cookie. Divide into 2 loaves and refrigerate overnight. Slice and bake the next day.
In a large skillet, saute onion in butter until tender but not brown. Add chicken livers and mushrooms. Season with paprika, salt, pepper and tarragon. Cover and cook over low heat for 10 minutes or until livers are tender. Add gravy and simmer for 10 minutes. Slowly stir in sour cream and heat through. Serve over rice and garnish with parsley. Serves 4.
Stir-fry meat in oil. Add vegetables and stir-fry (until about 1/2 to 3/4 done). Combine seasoning mix, soy sauce, sugar and water. Add seasoning mixture. Stir-fry for 1 minute. Serve over rice. Makes 6 to 8 servings.
Preheat oven to 375°. Spray two 1 3/4-cup casseroles with nonstick cooking spray; set aside. In 1-quart saucepan, heat margarine until bubbly and hot. Add vegetables, stirring to coat with margarine. Cover pan and cook over medium heat, until veggies are tender. Sprinkle veggies with flour and broth mixture and stir quickly to combine. Cook uncovered for 1 minute. Gradually stir in water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring until mixture thickens. Add turkey and seasoning mix and stir to combine. Pour half of mixture into each sprayed casserole. Top each portion with 6 biscuit wedges and bake until thoroughly heated and "dumplings" are browned, 10 to 15 minutes.
Thaw frozen juices and strawberries. Combine all and drop sherbet on top.
Mix ingredients in order given. Roll in the size of walnuts and dip in sugar. Bake at 350° for 8 to 10 minutes or until golden brown.
Options: Add 1 cup heated jam to make a jelly apple roll. Use Mott's chunky applesauce.
Combine first 4 ingredients. Cook over medium heat, stirring regularly to 236° (this takes a long time).
Combine all ingredients, except coconut, in blender. Cover and blend on low for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Mix margarine and sugar together. Add egg to mixture and mix well. Mix entire ingredients together. Chill and drop with spoon onto greased cookie sheets. Bake until golden brown in 350° oven for 8 to 10 minutes. Do not overbake!
In a medium bowl, combine ground beef, onion, egg, mustard, salt, pepper and 2/3 cup (1/2 can) sweetened condensed milk; mix well. Stir in crumbs. Roll into 1-inch balls (meatballs will be soft).
Bring pineapple to a bubble boil. Add jello; stir until dissolved. Cool about 30 minutes. Add cottage cheese, nuts and Cool Whip. Stir gently. Pour in long shallow dish (9 x 13-inch) and chill until firm. Cut in squares to serve.
Stew chicken and take off the bone. In greased dish alternate layers of dressing mix, chicken and mushroom soup. Repeat layer of dressing mix, chicken and 2 cans of chicken soup diluted with chicken broth. Sprinkle top with bread crumbs or Pepperidge Farm dressing mix. Bake at 400° for 45 minutes.
Combine dry ingredients; add remaining ingredients. Stir by hand. Bake at 350° for 1 hour. Makes 2 loaves.
Add milk to potatoes and mix well. Sift flour, salt and baking powder. Mix with potatoes and milk, then add beaten eggs. If potatoes are very dry, add a little more milk. Add melted shortening last. Bake in greased muffin tins in moderate oven for 30 minutes.
Beat together in order given. Pour into unbaked pie shell. Dot with butter. Bake at 325° for 45 minutes
Peel and cut apples into pieces. Add crushed pineapple and mix with walnuts.
Drain fruit. Mix eagle brand milk and lemon juice. Add all other ingredients. Stir. Refrigerate. (This can be used as a fruit salad or as a desert. It is a wonderful dessert when served with a brownie).
Take a large sheet of aluminum foil, shape ground beef into patties (1 for each person) and layer on foil. Cover with vegetables. Salt and pepper to taste. Seal foil and place on grill until done.
Saute the hamburger and garlic; drain off grease. Add the next 5 items and simmer for 20 minutes. While it simmers, cook noodles in boiling, salted water for about 15 minutes; drain them. Fill a large buttered casserole dish with alternate layers of noodles, cheese, tomato meat sauce and Parmesan cheese, ending with a layer of sauce and Parmesan cheese. Bake, uncovered, for 20 minutes at 375°.
Heat soup and stir in dissolved gelatine. Add cream cheese. Add remaining ingredients. Pour into a greased mold; let set. Serve with crackers, etc.
In a large frying pan, bring sugar and water to soft ball stage. Remove pan from heat and immediately add cinnamon and nuts. Toss until all liquid is absorbed. Spread on waxed paper, working quickly to prevent nuts from sticking together. Cool completely and store in airtight container.
Preheat oven to 350°. Stir 1/2 cup sugar into fruit; set aside. Melt butter in a baking pan. Stir next 4 ingredients together; then add milk. Pour batter into pan of melted butter. Do not mix. Pour fruit over batter. Bake for 50 minutes.
Wrap the squash in foil and bake at 400° for 45 minutes. Peel, seed and mash the squash. Cook onions and cloves in stock until soft. Remove cloves and add squash. Puree in a blender. Cook curry powder in a little butter. Add to the soup with the cream. Blend. Let soup sit for about an hour to absorb the curry. Serve hot or cold. If served cold, thin with a little light cream. Garnish with parsley. Serves 8.
Clean and hull strawberries. Cut strawberries into halves. Dissolve cornstarch in 2 tablespoons of water and set aside. In saucepan, combine sugar and 1 1/2 cups of water. Bring to a boil over medium heat. Add dissolved cornstarch. Stirring constantly, cook until thickens and coats spoon. Remove from heat. Stir in strawberry Jell-O and cool to room temperature. Pour strawberries into baked pie shell. Cover with Jell-O mix and refrigerate until set. Serve with whipped cream.
Cover bottom of pan with chopped cabbage. Cover with browned ground beef. Over this, spread creamy mushroom soup. Bake until cabbage is soft.
Clean and chop clams to desired size. Add onions to clams. Cover with water (or clam juice), preferably clam juice, add fat drippings or cubed pork and cook 30 minutes or until tender. Then add potatoes; let come to a boil. Cook until potatoes are creamy. Season to taste. Serves 6.
Crush Oreos and save 3/4 cup for topping. Melt butter and mix with cookie crumbs. Press into a 9 x 13-inch pan. Blend 1 (12 ounce) Cool Whip, cream cheese and 1 cup of powdered sugar together. Spread over cookie mixture. Mix pudding according to package. Spread over cream cheese mixture. Spread the other Cool Whip over the pudding and sprinkle with the cookie crumbs. Chill!!!
Cook string beans until crisp and tender. Saute cubed or chopped onions in oil (fat). Add mushrooms; saute, covered, until soft, then uncover and lightly brown. Put walnuts, onions and mushrooms into food processor; blend until finely ground. Remove. Add string beans. Put defrosted Egg Beaters into pan; cook until firm. Add to string beans; process until fine. Mix all together. Season with salt and pepper.
In a large bowl, mix ground beef, onion, salt, pepper and onion soup until thoroughly mixed. Add sauce and mix well. Shape ingredients in several large patties. Place patties into a cold large skillet. Cook at low temperature. Cover with lid when patties begin to sizzle and are lightly brown on underside. Cook until done.
Combine eggplant with all ingredients except oil. Mix well. Drop from spoon into 1/2-inch hot oil in skillet. Fry until brown on each side.
Put into saucepan sugar, evaporated milk and butter. Put into large bowl chocolate chips, marshmallows, nuts and vanilla. Bring sugar, butter and milk to boil. Cook 6 minutes (after full rolling boil). Pour over dry ingredients and stir until mixed. Beat a few minutes. Pour into buttered pan. Let cool and cut into small squares.
Combine beef and melted Spry. Add onion, green pepper, carrot, crumbs, salt, paprika and mustard. Blend. Add tomato juice and mix well. Pack in a baking dish, 12 x 7 1/2-inch, greased with Spry. Spread ketchup on top. Bake in a 350° oven for 1 hour.
About 45 minutes before serving: Chop green peppers and onion. Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2-inch thick slices. In a 5-quart Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender. Add zucchini, squash, chili powder, sugar, salt and ground red pepper; cook for 1 minute. Add stewed tomatoes with their liquid, pinto and black beans with their liquid, green chilies with their liquid and corn. Over high heat, heat to boiling. Reduce heat to medium-low; simmer, uncovered, for 20 minutes.
Preheat oven to 350°. In large bowl, combine flour, butter, confectioners sugar and vanilla; mix until well blended. Stir in 1 cup mini-morsels; mix well. Drop dough by rounded measuring teaspoonfuls onto ungreased cookie sheets; shape into 2-inch logs or press into circles using bottom of floured glass. Bake 10 to 12 minutes. Cool completely.
Squeeze juice out of sauerkraut; add celery, pepper and onion. Combine sugar, oil and vinegar. Toss well with sauerkraut mixture. Marinate 24 hours. Drain well and serve.
Put ground beef evenly in bottom of rectangular Pyrex dish. Salt meat to taste. Put chopped onion over meat. Place cheese slices over onions. Slice potatoes over cheese and pour the soup on top. Bake at 350° for 1 1/2 hours.
Mix by hand; do not use electric mixer. Sift first 5 ingredients. In separate bowl, beat eggs, oil and cinnamon. Add dry ingredients in small increments. Add apples, walnuts and butterscotch chips. (Note: Mixture will be thick.) Grease and flour a 13 x 9-inch pan. Bake at 350° for 1 hour.
Preheat oven to 400°. In large bowl, combine all ingredients except flour. With an electric mixer, beat at medium speed, 2 to 3 minutes, scraping bowl often, until mixture is light and fluffy. Add flour; beat at low speed, 2 to 3 minutes, scraping bowl often, until well mixed. If dough is too soft, cover; refrigerate 30 to 45 minutes, until firm enough to form cookies. Place dough into cookie press. Form desired shapes 1-inch apart on cookie sheets. Bake 6 to 8 minutes or until edges are lightly browned.
Toss together cooked cubed potatoes, celery, onions, peppers. In separate bowl blend mayo or salad dressing, milk, salts and seasonings. Add sugar, vinegar, and whisk until smooth. Pour over potatoes and gently mix until coated. Serve warm or chilled. Garnish with fresh parsley or sprinkle with paprika. Makes 6 or 8 servings.
Makes 30 (5 ounce) servings when using 2 fifths vodka.
Mix all ingredients together. Refrigerate in air tight container. (This slaw has a long shelf life and is especially good with BBQ.)
Mix by hand cake mix, butter and 1 egg. Pat into bottom of 9 x 13 inch ungreased, glass pan. Mix cream cheese and 2 eggs with electric mixer until smooth. Add powdered sugar to the cream cheese/egg mixture. Pour over cake mixture and bake in 325° oven for 65 minutes. Cool. Cut into small squares.
In saucepan put milk, Grape-Nuts and maple syrup. Heat until milk turns brown. In bowl beat 4 eggs, sugar and salt. Add to warm milk. Pour into greased casserole. Set in pan of hot water (halfway up dish). Bake in 375° oven for 45 minutes or until a knife inserted comes out clean.
Combine all ingredients. Place in ungreased bread pan. Bake at 350° for 1 hour.
Cook over medium heat until all moisture is gone (very dry). Put on greased cookie sheet. Bake at 350° for 15 minutes. Turn every 15 minutes. Add salt to taste.
Combine all ingredients; beat until smooth and creamy. Bake at 350° for 20 minutes. Yields 1 serving.
Mix rhubarb, 1 cup sugar and 1 tablespoon flour. Put in bottom of large 9 x 13-inch cake pan. Dot with 2 tablespoons butter. Make crumbly mixture out of remaining ingredients and sprinkle on top. Bake 40 minutes at 350°. Can sprinkle with cinnamon or nutmeg before baking. Great served with vanilla ice cream.
Brown the ground chuck with the onion, stirring until ground chuck is crumbly; drain well. In a large pot combine the ground chuck and onion with the salad dressing and taco seasoning mix. Add remaining ingredients (except cheese and sour cream) and mix well. Bring to a boil; reduce heat and simmer for 2 hours. Serve with cheese and sour cream.
Mix potatoes, soup, sour cream, pepper, salt, Cheddar cheese, onion and 1/2 cup margarine. Mix crushed corn flakes and 1/4 cup margarine and place on top of potato mixture. Bake for 45 minutes at 350°. (Suitable for freezing.)
Cook noodles until tender. Brown hamburger and onions. Add soup and mix. Put in casserole dish, grate cheese on top and cook until cheese is melted at 350°. Salt to taste.
Cream butter, sugar and nutmeg in bowl or pan until soft like ice cream. In separate bowl beat 6 or 7 eggs. Add beaten eggs to mixture. Add 1/2 cup buttermilk and flour. Chill dough before rolling out tea cakes. Bake at 375°.
Mix these ingredients and let stand a few minutes to allow bread crumbs to absorb moisture. Add cup of tomato juice. Add 2 or 3 eggs, well beaten. Mix ingredients thoroughly and place in oiled ring mold pan. Bake 1 hour at 400°. After dish cools somewhat, garnish with pimento, radishes and parsley. Serves 6.
Combine cranberry juice, lemon juice and sugar; stir until sugar dissolves. Just before serving, add orange soda and liqueur; add ice. Garnish with orange slices. Makes 3 1/2 quarts.
Brown sausage and drain. Mix biscuit mix and cheese. Add water and sausage and mix well. Shape into small balls. Place on cookie sheet. Bake at 400° for 15 minutes.
Beat eggs slightly. Add milk. Mix and stir in sugar, flour and nutmeg. Mix in rhubarb. Pour into a 9-inch pie shell. Sprinkle with 2 tablespoons butter. Cover with a lattice top. Bake 50 to 60 minutes at 400°.
Brown hamburger and onion; set aside. Cook macaroni and drain; stir in all ingredients except cheese and chips. Pour into a large casserole dish and top with cheese; crumble chips on top. Bake at 400° for 30 minutes.
Boil together sugar, milk, syrup. Boil to a soft ball that forms in a cup of cold water. Take off heat then stir in butter and peanut butter. Beat until thick, then pour in a pan. Let cool; cut.
Cook zucchini, onion and carrots 5 minutes and drain. Mix dressing as directed. Fold in zucchini, onion and carrots with sour cream and cream of chicken soup. Put dressing in bottom (save 1/3 for top). Place sliced chicken on top of dressing, then zucchini mixture, then dressing on top. Salt and season to taste. Bake at 350° for 30 minutes.
After cooking and mashing squash, add half of butter, onion, crumbled saltines, sugar, salt and pepper and mix well. Coarsely grate (or cut into chunks) cheese and add to squash mixture. Pour into greased casserole dish and crumble Ritz crackers and oleo over top. Bake at 325° for about 30 minutes.
Combine all ingredients and shape into loaf. Bake 1 hour at 350°. Fifteen minutes before removing from oven, spread the topping over the top and continue baking.
Boil all ingredients for 30 minutes. Drain and place on cookie sheet sprayed with nonstick cooking spray. Bake in a 350° oven for 30 minutes.
Mix well. Turn into 8 x 8 x 2 pan. Bake at 350° for 30 minutes.
Place the first 8 ingredients in a large pan and bring slowly to a boil for 5 minutes. Cool completely. Stir together the flour, baking powder, baking soda, salt and nuts. Add dry ingredients to wet and stir to blend. Stir in vanilla flavoring. Pour into greased and floured large Bundt pan. Bake at 350° for 1 hour. Frost with cream cheese and honey mixture, if desired.
Bring milk and sugar to a full boil. Mix all other ingredients together, then add to boiled mixture. Drop by teaspoon onto cookie sheet. Let stand until hard.
Arrange lettuce wedges in salad bowl. Combine carrots, zucchini, mushrooms and olives. Toss lightly. Place over lettuce wedges. Chill. Combine sour cream and dressing, mixing until blended. Serve with salad. Makes 6 servings.
Mix 3/4 cup sugar and cinnamon in a bag. Cut each of the 4 cans of biscuits into quarters. Shake in sugar/cinnamon mixture to coat. Place in greased Bundt pan, sprinkle with chopped walnuts. Melt butter and stir in brown sugar. Pour over biscuits in pan. Bake 35 to 40 minutes in 350° oven.
Mix all ingredients together, except ham. Spread mixture on ham slices; roll and secure with toothpicks. Refrigerate several hours; slice and serve with toothpicks.
Layer each of the ingredients in order into a large bowl. Cover and refrigerate overnight. Mix before serving.
Mix flour and grated cheese. Add salt and Rice Krispies. Mix well. Add melted butter and Tabasco. Roll out into small balls. Press with fork. Cook on 400° until done.
In a large skillet, add potatoes to hot bacon drippings or oil. Season with salt and pepper. Cover and cook over medium heat for 10 minutes. Turn potatoes and cook, uncovered, over medium-high for 5 minutes, loosening once or twice.
Cook in microwave on High for 4 minutes; stir every minute, then cook 2 more minutes without stirring. Stir in 1/2 teaspoon baking soda immediately after taking from microwave. Covers approximately 2 quarts popped corn.
Mix soup and water together; set aside. Place chicken in baking dish. Place cheese on top of chicken. Spread soup mixture on cheese. Sprinkle with stuffing mix. Dot with butter. Cover with foil. Bake at 350° for 50 to 60 minutes until bubbling.
Mix all ingredients together. Pour in a greased pan. Bake at 400° for 25 to 30 minutes.
Cover and sear pork chops in hot skillet. Add all ingredients. Cover tightly and cook on low temperature until chops are tender, about 30 minutes. Serve with mashed potatoes or noodles.
Bring to boil pineapple and jello. Remove from heat and add Cool Whip and cottage cheese. Chill overnight. Serves 8 to 10 people.
Mix all ingredients. Shape into small balls. Freeze on cookie sheets, then put into plastic bags to store in freezer until ready to use. Bake at 350° for 20 minutes or until light brown.
Grate cheese. Let cheese and sausage come to room temperature. Mix together and shape into small balls. Place on large cookie sheet and bake at 350° for 10 minutes or until golden brown. Makes 36. May be stored in refrigerator before baking.
Melt butter in a large skillet. Add onions; saute until soft. Add cabbage and saute 5 minutes or until crisp-tender; stir in caraway seed, salt and pepper. Meanwhile, cook noodles in salted, boiling water as directed on package; drain well. Stir noodles into cabbage; add sour cream, if desired. Cook 5 minutes longer, stirring frequently. Makes 6 to 8 servings.
Mix graham cracker crumbs, sugar and margarine in 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in a large bowl with a wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple. Refrigerate 3 hours or until ready to serve.
Combine all ingredients. Stir until blended. Pour into unbaked 9-inch deep dish pie crust. Bake at 475° for 15 minutes. Lower heat to 325° and bake 20 minutes or until set. Makes 6 servings.
Cook noodles as directed. In saucepan, melt butter. Stir in flour; add milk. Cook to thicken. Stir in cheese. Combine sauce, tuna and noodles. Bake 20 minutes at 375°.
In large Pyrex baking dish, mix sour cream and cream of chicken soup. Place chicken breasts in mixture and turn to coat. Top with crushed crackers soaked in melted margarine. Sprinkle generously with poppy seed. Bake at 350° for 45 minutes to 1 hour. Serve with rice.
Put all first 4 ingredients in mixing bowl and mix. Add the remaining ingredients. Mix thoroughly. Then add 1/3 cup sour milk and 2/3 cup chopped nuts. Bake at 350° for 30 to 35 minutes in an oblong cake pan.