HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients; mix well. Combine milk and cream; heat to boiling point. Add and mix well. Pour into unbaked pie shells. Bake at 350° for about 1 hour.
Peel, cook and mash potatoes (as for mashed potatoes). Cut bacon into small bits and fry. Remove from grease. Cook carrot, celery and onion in bacon grease. Remove from grease. Combine all ingredients into a large pan and simmer for a few minutes.
Starting with sauce, cover bottom of 9 x 13 x 2-inch baking dish. Then put 1/3 noodles, 1/2 browned meat, 1/2 egg slices, 1/2 Mozzarella cheese, 1/2 of the Parmesan cheese, 1/2 the pepper and 1/2 of the Ricotta cheese.
Slice squash thinly. Saute squash in oleo until tender, but not mushy. Add remaining ingredients. Stir well until heated through. Serves 4. Contains 99 calories and 2.4 g fat per serving.
1. Preheat oven to 375°F. Spray 11x7 inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of pan, arrange 3 noodles in single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of mozzarella cheese, then remaining noodles in single layer. Spread evenly with remaining sauce.
In large skillet, melt butter. Stir in cabbage, onion and garlic. Cook, stirring occasionally, until cabbage is tender. Prepare macaroni according to package directions; drain. Toss hot macaroni with cabbage. Season with salt and pepper. Stir in chicken soup, sour cream and 1/2 cup cheese. Heat on low for 5 minutes. Just before serving, top with remaining cheese. Makes 4 servings.
Stir sugar, water, vanilla and food coloring until sugar is dissolved. Bring to a boil. Insert a candy thermometer and cook until it registers to 234° (or the soft ball stage). During this stage, keep the heat around medium or medium-high. When the correct temperature is reached, remove from heat and add butter. Stir well and pour over popped corn (a large bowl will do). Stir with a wooden spoon; then turn out onto waxed paper to cool.
Cream butter and add sugar. Beat until light. Add dry ingredients and mix well. Work in nuts. Chill dough. Shape into 1/2-inch balls. Press piece of candied peel into dough. Bake at 350° about 10 minutes.
Heat oven to 350°. Line two 9-inch square pans with aluminum foil. Combine 3 cups flour, 2/3 cup of the sugar and 1/2 teaspoon of the salt in a food processor and whir until well mixed. Cut 1/2 pound of the butter into small pieces and add to the flour mixture. Pulse until mixture resembles coarse meal. With a fork, beat 1 of the eggs with 1 tablespoon water and the almond extract. With the motor running, pour egg mixture into food processor and whir just until large crumbs start to form. Remove 1 cup of the crumbs and set aside. Pulse remaining mixture until it forms a ball. Divide dough in half and press half into the bottom of each prepared pan. Bake 1 pan until top starts to look dry, about 10 minutes. Remove from oven and cool. Spread jam over dough in the other pan, leaving a 1/8-inch edge. Sprinkle reserved crumbs on top. Bake until golden brown, 40 to 50 minutes.
Using a 4-quart saucepan or pot, blend eggs and sugar until smooth. Add milk, then add water; stir to blend. Double boil until custard has thickened, about 40 minutes. Let cool, then pour into a 1 gallon freezer (electric or hand crank). Add vanilla flavor. Freeze until it becomes firm. Makes 1 gallon of ice cream.
Combine sugar, milk, salt, chocolate and corn syrup in saucepan. Cook and store over low heat until sugar dissolves. Cook slowly to soft ball stage (238°). Stir frequently. Remove from heat. Add butter; cool mixture to 110° or lukewarm. Beat in vanilla and nuts for 3 minutes or until mixture is not glossy. Pour into buttered 9 x 9 x 2-inch pan. Cool; cut in squares.
Sift flour, baking powder, soda and salt. Mix all together well and bake on an ungreased cookie sheet. Roll in a little ball and press out with a fork. Bake in 350° oven for 10 to 12 minutes.
Combine cream cheese, milk, garlic, basil and dill. Mix well. Put in small flowerpot. Sprinkle pepper on top to look like soil. Stick fresh dill or basil in to look like they are growing.
Put buns on pizza pan. Use 2 or 3 tablespoons pizza sauce on buns and cover with cheese. Heat in microwave 10 to 15 seconds.
Boil sugar, butter and milk for 1 1/2 minutes. Remove from heat and stir in vanilla, 1/2 teaspoon cocoa and oats. Dip onto wax paper. (If you like you can add some peanut butter, nuts or coconut.)
Melt butter or margarine. Add brown sugar. Melt (do not boil). Remove from heat. Add eggs, one at a time. Mix well after each addition. Add flour and stir in well (may use mixer). Then add vanilla and nuts. Pour in 9 x 13-inch greased pan. Bake at 350° for 35 minutes.
Place pared 1/4-inch carrot chunks, diced onion and cubed potato (these may be unpeeled) in chicken broth. Add lemon, nutmeg and other seasonings to the broth. Simmer for 20 minutes, covered, or until vegetables are tender. Puree in a blender. Add a cup of milk.
Put chili in bottom of 9 x 13-inch pan. Top with cooked macaroni. Boil water and stir in corn meal to make mush. Put mush on top of macaroni. Top with grated cheese and olives.
Sprinkle lemon juice on apples as they are cut. Mix apples, celery, walnuts and 15 to 20 grapes. Make dressing of mayonnaise, sour cream and sugar; pour over apple and celery mixture. Mix until covered. Refrigerate until ready to serve.
Combine yogurt, lemon juice and oregano. Marinate chicken in mixture for about 2 hours. Saute minced garlic and chicken in pan until cooked. Crumble cheese on top and serve.
Beat the first 6 ingredients for 4 minutes. Bake at 350° for 45 to 55 minutes. Stir together sugar with ReaLemon juice. Prick top of baked bread with fork and pour lemon juice and sugar mixture over evenly. Leave in pan for 25 minutes. Makes two loaves.
Mash bananas with a fork; stir in all other ingredients. Pour into buttered 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes.
Mix first 10 ingredients in a saucepan; heat until sugar dissolves completely, then cool. Add oil. Pour over remaining ingredients. Mix well and chill. Keeps well.
Combine dates, water and soda. Mix well. When cool, add butter, flour, nuts and vanilla. Bake at 350° for 30 minutes.
Brown meat and drain. Place biscuits in a greased muffin pan (biscuits-uncooked). Mix all other ingredients except cheese into the meat. Fill biscuit half way with meat mixture and top with cheese. Bake according to biscuit directions.
Cook Minute rice according to directions on box. In separate skillet; fry sausage, diced onions, diced green pepper and mushrooms together until sausage is browned and the onions and pepper are tender. Then take off stove; drain off excess grease and then mix sausage, onions, green peppers and mushrooms in with your rice.
Put sugar and milk in a heavy saucepan; bring to a slow boil and let mixture boil until the soft ball stage of 234° is reached. Remove from stove; add remaining ingredients and beat until creamy. Pour into a buttered loaf pan. Allow this to cool slightly before cutting in squares. This saves nicely if refrigerated in a covered container.
Cook milk, sugar and butter in saucepan until mixture forms soft ball. Stir in chocolate chips; pour quickly onto a buttered cookie sheet. Cool, cut into squares.
Brown ground beef, onion and bell pepper. Add both soups, sour cream and corn. Mix with noodles. Put in casserole dish and top with bread crumbs. Cook 30 minutes at 350°.
Saute barley, in 2 tablespoons butter in skillet, over medium heat, for about 2 minutes or until lightly browned. Transfer to an ungreased 1 1/2-quart casserole.
Beat cottage cheese, Egg Beaters and sugar until smooth. Add cream cheese, vanilla and lemon flavoring. Continue to beat until smooth and creamy. Line a muffin pan with 12 cup cake liners. Place 1 vanilla wafer in each cup. Spoon cream cheese mixture on top of vanilla wafers. Bake at 375° for 15 to 20 minutes until set. Top with pie filling.
Tear cake into small bite size pieces. Place in medium serving dish. (This dish should be half full, no more than 3/4 full.) Mix strawberries and glaze. Spoon over cake pieces. Cover with whip topping. Cover dish and chill until ready to serve.
Mix all ingredients together. Pour into greased and floured loaf pans. Bake at 325° for 45 minutes. Let cool in pans for about 15 minutes.
Mix cake according to box instructions. Add oil and vanilla. Stir in pecans, bananas and pineapple. Spoon batter in 2 cake pans. Bake at 350° until done. Makes 2 cakes.
Blend flour, sugar, soda and pineapple well with beaten eggs. Mix well. Bake 30 minutes at 350°.
Wash hen; remove giblets and split hen into quarters. Place in large pot; add water to cover. Add carrots, celery, onion, garlic, parsley, salt, worcestershire and peppercorns. Bring to a boil; reduce heat and simmer slowly 1 1/2 to 2 hours, removing grease and foam with a ladle while cooking.
Make a marinade with the onion powder, black pepper, soy sauce, seasoned salt, garlic powder and Worcestershire sauce. Soak the meat strips in it. Refrigerate overnight. Stir a couple of times while marinating. Drain meat and dry.
Mix chicken, tomato, onions, green pepper and garlic powder in 16-ounce casserole. Cover tightly and microwave on High 1 minute; stir. Cover tightly and microwave until hot, 1 to 2 minutes longer; drain.
Put chicken in 2-quart saucepan; add just enough water to cover. Boil until tender, about 20 minutes. Remove chicken from broth, but keep broth. Cut chicken into chunks. Crumble 1/2 of chips in bottom of long casserole. Put chicken chunks on chips. Mix soup with 1 soup can broth and pour over chicken. Sprinkle with onion and peppers. Add other 1/2 of chips. Sprinkle grated cheese on top. Bake at 325° for 30 minutes or until cheese is melted.
Mix sugar and eggs. Add melted butter and mix well. Add buttermilk and salt, then flour. Mix well and pour in uncooked pie shell. Bake at 350° for 1 hour. Add coconut or nuts if desired.
Melt caramels with water over low heat, stirring until smooth. Pour over popped corn. Toss until well coated. With hands slightly moistened with cold water, form into balls. Makes 6 balls.
Combine bourbon, catsup, sugar, onion, Worcestershire and hot sauce in saucepan. Simmer uncovered for 1/2 hour, stirring occasionally. Cut franks into 5 to 6 sections. Add franks to sauce and simmer for an additional 1/2 hour. Serve hot as appetizer with toothpicks.
Dice orange slice candies. Combine with pecans, sprinkle with 1 tablespoon flour and mix. Set aside. Cream oleo with brown sugar. Add eggs, one at a time, mixing well after each. Sift together flour and salt; add to the mixing bowl and blend well. Fold in orange and nut mixture. Pour into a greased and floured tube pan. Bake 2 hours at 270°; cool. Wrap in foil and refrigerate. Keeps 2 weeks.
Preheat oven to 400°. Beat eggs; add milk and shortening. Sift remaining ingredients together, add to egg mixture and beat well. Pour into greased shallow 9 x 9-inch pan and bake in hot oven until bread shrinks from sides of pan, about 20 to 25 minutes.
Use wire whisk. Beat all ingredients together. Pour into greased 1-quart casserole dish. Bake at 350° for about 45 minutes.
In a 10-inch skillet over medium heat, in hot butter or margarine, cook onion until tender, about 5 minutes, stirring occasionally. Stir in flour and salt. Gradually stir in half and half; cook, stirring, until thickened. Stir potatoes and chicken into mixture. Reduce heat to low. Cover skillet and simmer about 10 minutes, or until mixture is heated through, stirring occasionally. Garnish with parsley. Serves 4.
Mix all ingredients together. Pour into greased 8-inch square pan. Bake at 375° for 35 minutes.
Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn dough out onto floured surface, and kneed 1 or 2 times. Lightly roll dough to 1/8 inch thickness (17 1/2 x 8 inch rectangle). Sprinkle sausage evenly over dough. Roll dough jellyroll fashion, starting at long end. Cut into 1/2 inch slices and place on greased cookie sheets.
Wash and dry mushrooms on paper towels. Remove and chop stems. Fry stems in olive oil in a nonstick fry pan. When stems are sauteed, add and stir in bread crumbs; add cheese. Cool a little for handling and with a teaspoon fill the mushroom cavities with bread crumb mixture. Place stuffed mushrooms in a baking dish and bake at 350° for 15 to 20 minutes or until browned.
Chop peppers and onion. Cover with water and simmer. Add vinegar, salt and sugar; cook until candied down a bit.
Sift together flour, salt, baking soda and baking powder. Mix oleo and sugar. Beat in eggs; add water and vanilla. Add remaining ingredients. Sprinkle chocolate bits on top. Bake at 325° for 25 to 30 minutes.
Bake at 350° for 1 1/2 hours. Fold in apples and nuts last, after batter is mixed.
Pour water into a large bowl and sprinkle yeast over water. Add sugar and powdered milk. Let this mixture stand for 15 minutes (sponge method). Mix in egg, salt, shortening and 2 cups of flour. Mix additional flour in slowly until it pulls away from the bowl. Turn dough out onto a floured surface and knead until the dough springs back, approximately 10 to 15 minutes. Place dough into a bowl and cover dough with approximately 1 teaspoon of oil; cover with a towel and place in a draft-free area (oven with the light on) and let rise until doubled in bulk. After dough has doubled in bulk, punch down and dip shaped rolls in melted butter. Let rolls rise again until doubled in bulk in a draft-free area (oven with the light on). Bake at 350° until golden brown. Brush tops of rolls with melted butter. Enjoy! Enjoy!
Cream shortening and sugar. Add egg, 2 cups flour and baking powder. Mix together. Fold in blueberries. Fill greased muffin tins. Bake approximately 1/2 hour at 350°.
In 4-quart saucepan, combine soups and water. Stir in chickpeas, black beans, zucchini, carrots, chili powder, thyme and pepper. Over medium heat, bring to a boil. Reduce heat to low. Cook 40 minutes, stirring occasionally.
Mix all but coconut by hand until blended. Drop by teaspoon into the coconut. Roll to coat; place on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Brown meat; add pepper and onion and cook until soft. Add mushrooms, pepperoni and Italian seasoning. Add spaghetti sauce mix, water and tomato paste. Cook until blended together. Cook pasta as directed and add to sauce. Place in casserole dish and top with cheese. Heat until cheese is melted at 350°, 15 to 20 minutes.
Cut chicken into strips and sprinkle with lemon pepper seasoning and salt. Pour dressing over chicken and let set for 1 hour. Chicken can be rolled in flour and fried or can be baked in oven without flour at 350° until done.
Mix Eagle Brand with lemon juice until thick. Add pie cherries (drained well), pineapple, marshmallows and pecans. Then fold in Cool Whip.
Mix dry ingredients, then cream the sugar and pumpkin. Add oil and eggs. Stir all together. Bake 25 minutes at 350°. Cool and frost. Slice into bars, and serve.
Pour juices and ginger ale in a punch bowl. Spoon in sherbet. Let stand about 20 minutes before serving.
Dissolve lozenges in milk overnight. Cream all together; fold in beaten egg whites last. Bake at 350° for 30 minutes.
When boiling a chicken for a recipe, cook it in a deep boiler, cover with water, and add celery, carrots and parsley. When chicken is tender, remove it, discard the vegetables and then strain the juices through cheese cloth to make a clear broth. Let the broth sit overnight in the refrigerator, so any fat will come to the top. Discard the fat and put the clear, clean broth into pint or quart size freezer bags for easy access when a recipe calls for chicken broth. (Avoid using canned chicken stock in any of your recipes as most are high in sodium.)
Mix together and bake at 250° for 2 hours. Stir every 15 minutes. Makes 8 quarts.
Use any container 1 pint or smaller that has tight fitting lids. Wash, scald and drain containers and lids, or use automatic dishwasher with hot rinse water. Stem and crush strawberries one layer at a time. Measure 1 3/4 cups fruit exactly. Place in larger bowl or pan. Thoroughly mix sugar with fruit. Let stand 10 minutes. Combine lemon juice and fruit pectin. Stir into fruit. Continue stirring about 3 minutes. Ladle quickly into containers. Cover and let stand at room temperature for 24 hours to set. Store in freezer. Will keep 2 or 3 weeks in refrigerator. Makes about 5 cups of jam.
Mix grated cheese with Bisquick and sausage. Form into 1-inch balls. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Saute onions in margarine and set aside. Mix Bisquick, milk, egg and cheese, then add onions. Bake at 350° for 20 to 25 minutes or until brown.
Mix all together. Form, shape and roll in pecans. Let blend overnight in refrigerator. Serve with assorted crackers.
Brown hamburger and add seasoning mix, tomatoes, corn and olives. Heat mixture through, stirring to blend ingredients. Prepare corn bread mix following directions on package, but adding caraway and/or pepper flakes. Spoon corn bread mixture into shallow 2-quart casserole. Spoon corn bread mixture on top. Bake at 400° for 12 to 15 minutes.
Mix baking mix, margarine and sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoonfuls about 2-inches apart onto lightly greased cookie sheet. Make a shallow well in center of each with back of spoon; fill with 1 teaspoon preserves. Bake until golden, 10 to 15 minutes. While warm, drizzle with glaze.
Drain all cans of fruit. Mix cream cheese and sugar until creamy. Mix in Cool Whip (thawed). In a large bowl, mix fruit and cream cheese mixture together. Add pecans and mix together. Cover and put in refrigerator for about 1 hour or until firm.
Line a roasting pan with a large piece of foil. Place vegetables in foil and arrange chicken on top. Empty can of tomatoes over all and season with salt and pepper. Wrap foil around chicken tightly. Roast at 375° for 1 hour. Turn back foil and baste chicken with pan juices. Brush chicken with margarine and sprinkle with paprika. Roast 45 minutes longer, uncovered.
Combine. Bake in 2 (8-inch) greased pans for about 25 to 30 minutes at 365°.
Save empty egg shells until you have desired amount. Empty shell by making small hole in end of egg (only big enough to get all the egg out) and rinse thoroughly. Collect and save in cold water in refrigerator until ready to use. Make various flavors of Jello enough to fill eggs. Funnel Jello into eggs and place in refrigerator to harden.
Combine ingredients and shape into balls. Bake, uncovered, at 375° for 20 to 25 minutes or until done.
Brown the sausage; add butter, carrots and caraway seed. Cook until tender. Stir in other ingredients. Cook slowly for about 10 minutes until the cabbage is tender. Makes 8 cups.
Saute onions and peppers in hot oil over medium heat, about 4 minutes. Add garlic and cook 2 minutes. Add chili powder and cumin and cook an other 2 minutes. Stir in tomatoes, beans, Tabasco, salt and 3 tablespoons parsley. Spray 9 x 13-inch pan with nonstick cooking spray. Pour bean mixture into pan and spread evenly. Combine cheese and crushed tortilla chips to make an even layer on top of beans. (If prepared ahead, cover and refrigerate at this point. Remove cover before baking.) Bake at 375° for 20 to 25 minutes until hot and cheese has melted to form a crust. Sprinkle with remaining parsley before serving. Serves 8.
In 10-inch skillet, saute onions in butter over medium heat until tender. Add ketchup, water, brown sugar, vinegar, mustard and Worcestershire sauce and stir until well blended. Add chipped ham 1 to 2 slices at a time until well mixed. Lower heat and simmer for 15 minutes.
Mix dry ingredients. Make a well in center and pour in oil, eggs and strawberries without juice. Mix. Grease and flour 2 (8 x 4-inch) loaf pans. Bake at 350° for 1 hour. Mix cream cheese with small amount of berry juice and serve as spread.
Combine all ingredients. Bake in a 13 x 9-inch pan for 45 minutes at 325°.
Mix together. Then spoon cream cheese mixture on top and stir through cake mix. Bake at 350° for 45 minutes or 325° in glass pan for 45 minutes.
Wash broccoli; cut into pieces. Cut chestnuts into small strips. Mix mayonnaise, sugar and vinegar. Pour over broccoli and water chestnuts. Toss. Refrigerate before using.
In large pot, heat broth to simmer. Meanwhile, mix beef, eggs, salt and pepper. Shape into meatballs and drop into broth. Cut up onions, slice celery and carrots, shred cabbage and cut tomatoes in eights.
Preheat oven to 350°. Blend all ingredients in large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured 10-inch tube pan for 1 hour. Cool cake 10 minutes in pan before removing to rack. Cool completely before serving.
In mixing bowl, put flour, sugar, salt, cinnamon, Crisco, cloves, nutmeg, allspice, molasses and milk. Beat on medium speed for 2 minutes. Stir in baking powder and soda. Add eggs and milk. Beat 2 minutes. Pour batter into 2 greased and floured 9-inch pans. Bake at 350° until done.
Boil squash until tender. Slice squash and mix with all other ingredients. Pour mixture into a casserole dish and bake at 350° until golden brown.
Roll sausage into 1 1/2 to 2-inch balls; bake in oven on broiler pan at 350° for 20 minutes. (This drains the grease as it cooks.) In crock-pot, melt Velveeta cheese. Add chopped Ro-Tel tomatoes and cooked sausage balls. Mix thoroughly and serve with toothpicks.
Cut each biscuit into quarters. Put cinnamon and sugar in plastic bag, along with a few pieces of biscuit; shake until coated. Repeat until all are coated. Place coated pieces of biscuit in a bundt pan. Put remaining sugar and cinnamon in saucepan with butter; cook until boiling, stirring constantly. Pour over biscuits.
Cream shortening. Add sugar gradually. Beat in eggs, one at a time. Add flour alternately with milk. Add flavorings. Bake in a 10-inch tube pan, well-greased and floured, at 350° for 1 hour and 25 minutes. Ice, if desired.
Mix shortening, eggs and sugar. Sift dry ingredients and stir in. Chill. Roll in balls the size of walnuts. Roll in mixture of 2 tablespoons of sugar and 1 teaspoon of cinnamon. Place on ungreased cookie sheet at 400° for 8 to 10 minutes. Makes 3 dozen cookies.
Cook hamburg in frying pan. In another pot, cook onions. When hamburg is cooked, add to onions. Then add rest of ingredients. Let it simmer for a while. The longer it cooks, the better it tastes.
Preheat oven at 425°. Prick pie shell with fork. Bake until lightly browned, about 10 to 12 minutes. Place pie shell on rack to cool completely. Place 1/2 of the cheese in baked pie shell. Top evenly with sausage, mushrooms, onion and green pepper. Spread on remaining cheese. Mix eggs, milk, salt and pepper and pour over filled pie shell. Bake at 375° about 45 minutes.
Drain pineapple. Reserve liquid in medium saucepan. Stir gelatin into syrup and let rest 5 minutes to soften. Place over moderate heat and stir until gelatin is dissolved. Add mint jelly and cook, stirring until jelly is melted. Remove from heat and stir in pineapple. Pour into bowl and refrigerate or stir over ice water until mixture thickens slightly.
Mix flour, sugar, milk, egg, vanilla and cinnamon. Melt stick of butter in casserole dish. Pour mixture over butter. Spoon peaches and juice on top. Bake for 1 hour at 350°.
Combine beef, onions, celery and carrots in a large casserole dish. Mix salt, sugar, tapioca, tomato juice and pepper. Pour over meat mixture. Add diced potatoes after 2 hours cooking. Total cook time is 4 to 5 hours at 250°.
Mix together the cake mix, 1 egg and butter (melted). This makes a stiff dough. Pat in 13 x 9-inch pan. Blend together 2 eggs, cream cheese and sugar (leaving out 1/8 cup of sugar to sprinkle on top). Pour over dough and bake at 350° for 30 to 35 minutes.
Pepper, but do not salt, the chicken breasts. Put bacon strips on top of chicken. Place layer of dried beef (not corned beef) in bottom of baking dish. Arrange bacon wrapped chicken on beef rounds. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil. Place in a 325° oven for 2 hours. When tender, remove foil and let brown slightly. Serve on bed of rice. Makes 12 portions.