HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients and add to milk and vanilla. Put on stove and let come to a bol, but do not boil. Take off and add margarine. Store in an airtight container in refrigerator and reheat as needed. Serve over ice cream or yellow cake.
In a 6-quart saucepot, stir together broth, 1 cup milk, carrot, celery, green pepper, onion, marjoram, garlic, salt and pepper. Cook over medium heat for 20 minutes or until vegetables are crisp-tender.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit if desired. Bake 30 to 35 minutes.
In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with hands. Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.) Peel off top papers and fit dough, paper side up, into 9-inch pie plates. (Or reserve one portion for use as a top crust.) Remove paper. Continue as directed for pastry of single-crust pie. This recipe makes 2 single crust or one double-crust 9-in. pie crust.
Cook potatoes in boiling water for 30 minutes or until tender. Drain and cool. Peel potatoes and cut into cubes. Combine potatoes, pickles, onion, salt and pepper. Pour over potato mixture. Combine mayo and mustard stir in well. Chill well before serving.
Mix softened cream cheese, milk, parsley, onion, horseradish sauce and pecans. Spread on ham and roll up. Chill. Cut into 1/2-inch slices.
Brown chicken in oil. Pour off fat. Add sausage, tomatoes, water, onions, garlic, salt and pepper. Cover and cook over low heat 40 minutes. Add remaining ingredients. Cover and cook 30 minutes more or until chicken is done. Yields 8 servings.
Mix Bisquick, 1/4 cup sugar and water to make a firm dough. Pat out an inch or less thick. Cover dough with remaining 1/4 cup sugar, cinnamon, fruit and some melted butter. Roll into slab and slice into cylinders 3/4-inch thick. Fry in pan greased with butter. Mix the powdered sugar with some melted butter to make an icing; drop onto cooked sweet rolls.
Mix all ingredients for 5 minutes in a large bowl. Pour into well greased and floured Bundt pan. Bake for one hour in a preheated 350° oven. Cool for 15 minutes on cake rack; then turn onto cake plate and dust with powdered sugar. Yummm!
Cook cauliflower 10 minutes in boiling salted water; drain well. Combine cauliflower with 2 tablespoons butter, onion, cheese, sour cream and salt. Spoon into 1 1/2-quart casserole; melt remaining butter and toss with bread crumbs. Sprinkle over the mixture. Bake at 350° for 30 minutes or until heated through. Yields 10 to 12 servings.
Combine eggs, sugar and cinnamon in a blender container and process at a high speed for 1 minute. Pour chilled juices and ginger ale into a 4-quart punch bowl. Add egg spice mixture, stirring slowly. If desired, place scoops of sherbet on top of punch. Makes 12 (1 cup) servings.
Cook potatoes with jackets on in salted water. Peel and dice potatoes, warm. Add mayonnaise to warm potatoes; mix well. Add remaining ingredients and mix again. Add more mayonnaise if needed.
Mix together and pour into prepared pan. Bake at 375° for 25 minutes.
Preheat oven to 350°. Grease bottom of 15 1/2 x 10 1/2 x 1-inch pan. Line with waxed paper; set aside. In large bowl, combine butter, brown sugar and sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt; mix well. Gradually add flour. Stir in 1 cup chocolate. Spread batter into prepared pan. Bake for 20 to 25 minutes. Cool completely.
Combine first four ingredients and cocoa (if using). Beat egg yolks into milk. Mix with dry ingredients. Cook over slow fire until thick. If using chocolate squares, break into pieces and add to cooked mixture, stirring until melted. Cool. Add vanilla. Pour into baked pie shell and top with meringue. Bake in 350° oven for 15 minutes or until golden brown. Cool.
Cream butter and sugar. Add eggs, 3 cups flour, baking powder and extract. Cover fruit and nuts with 1 cup flour. Add to mix. Line pan with greased brown paper. Pour batter into pan and let set overnight. Bake at 300° for 1 1/2 hours. Raise heat to 350° for 1 3/4 hours.
Preheat oven to 350°. Cream sugar and butter together until smooth. Add eggs and beat well. Add vanilla. Mix together baking powder, salt and flour. Add a little milk and flour alternately to the egg mixture until all is used up. Stir well.
Mix beef, egg, salt and black pepper together; add bread crumbs. Place in bottom of baking dish. Chop onion. Spread over meat. Spread mushroom soup over this. Spread sliced cheese over this. Top cheese with Tater Tots. Cook 1 hour at 300°.
Cream together oleo, oil, sugar, milk, eggs and vanilla. Set aside. Sift together flour, cocoa and baking soda. Add the sifted mixture to the first mixture, blending well with a wooden spoon. Add the zucchini and mix well. Grease, but do not flour a 9 x 13-inch pan. Spread coconut on bottom of pan. Pour batter over coconut. Sprinkle chocolate chips and nuts on top. Bake at 325° for 30 to 35 minutes.
Chop zucchini in moderately large chunks; chop onions. Saute in olive oil. Add tomatoes and simmer until done.
Mix dry ingredients; cut in shortening. Add ice water and knead well. Break off small pieces of dough about the size of an egg and roll on well floured board. Place filling in middle of pastry. Dampen edge of pastry. Fold over and seal edges. Trim to shape. Fry in shortening until brown. These can also be baked in oven at 375° for about 8 to 10 minutes or until brown. Mama was "famous" for her fried apple pies for many years!
Brown hamburger. While browning hamburger, mix soups and sauce. Add hamburger and mix. Grate cheese. Place tortillas, torn in fourths, in bottom of a 9 x 13-inch pan. Add a layer of hamburger mixture, then a layer of cheese. Repeat tortillas, hamburger and cheese. Bake about 30 minutes at 375°.
Sift flour, sugar, baking soda, baking powder and salt. Cut in oleo. Add egg, orange peel and juice, all at once. Stir until mixture is evenly moist. Fold in raisins and cranberries. Pour into greased 9 x 5 x 3-inch pan. Bake at 350° for 1 hour and 10 minutes or until toothpick comes out clean. Cool on wire rack.
Blend cottage cheese and 1/2 pound butter with a fork. Add flour and blend until dough holds together. Roll to 1/2-inch thick on lightly floured board. Spread dough with melted butter, then sprinkle with brown sugar and nuts. Cut into triangles 3-inches wide at base. Beginning at base, roll dough into sticks. Place point side down onto greased baking sheet. Bake at 400° for 20 minutes or until golden brown. Makes 3 dozen.
Mix ingredients. Chill at least 1 hour. After chilling, make 2 dozen 1-inch balls and put 1 in each muffin. Press around to form shell.
Place water in 3-quart Tupperware casserole and microwave to boiling. Add rice and cover. Microwave on High 10 to 12 minutes. This is a great side dish with many entrees cooked in the bottom of the stack cooker.
Mix cake mix, oleo, 1 egg and nuts together. Press into a 9 x 13-inch pan. Add powdered sugar, cream cheese and 2 eggs; mix well. Pour into pan. Bake at 350° for 45 minutes. Don't overbake.
Boil and grind the beef. Peel, core and grind apples. Combine all ingredients; mix well. Bring to a boil; simmer for 1 hour. Ladle into hot, clean jars. Seal. Process 1/2 hour in boiling water bath. Let stand 6 to 8 weeks before using.
Boil first 4 ingredients 2 minutes in saucepan. Add peanut butter, vanilla and oats. Spoon onto waxed paper and let harden.
Cover skinned fryer with water. Add chicken broth. Cook or boil for 1 1/2 hours. Remove chicken, bone and cut into serving pieces. Strain broth.
Boil potato chunks (don't peel); drain. Place 1/2 potatoes in 9 x 13-inch casserole. Dot with butter and sprinkle with 1/2 of Italian dressing packet. Repeat with another layer of potatoes, butter and mix. Marinate 1 hour to overnight. Bake 45 minutes at 350°. Good warmed up!
Cook chicken in the water until tender (20 to 25 minutes). Remove meat and cut into strips; sprinkle with lemon juice, salt and pepper and toss, then set aside. Add soup mix and rice to 2 cups of broth in which the chicken was cooked. Cover and bring to a boil; remove from heat and let stand until all the broth is absorbed (15 to 20 minutes). Stir to fluff. Chop celery, onion and drained pineapple. Blend curry and mustard into mayonnaise and sour cream. Put all ingredients together; blend thoroughly. Cover and chill thoroughly. Better if made the day before.
Crumble ground beef in a 2-quart casserole dish. Add onions. Microwave at High for 4 1/2 to 6 1/2 minutes, or until meat loses its pink color, stirring to break up meat after half the cooking time. Drain. Stir in beans, water and taco seasoning. Microwave, uncovered, at Medium for 10 to 13 minutes, or until thick and bubbly (stir once). Combine lettuce, tomatoes and green peppers in salad bowl with meat and beans. Spoon mixture over lettuce. Top with cheese, then corn chips.
Stir together flour, baking powder, baking soda and salt in a medium bowl. Stir together buttermilk and oil then pour over flour mixture and mix well. Knead dough gently on a lightly floured surface 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter, dipping cutter in flour between cuts, and put on an ungreased baking sheet. Bake at 450° for 10 to 12 minutes or until golden. Serve warm. Makes 8 biscuits.
In a bowl, beat egg and milk until well blended. Add broken saltines and mix well. Add sugar and corn and stir until blended. Pour into greased baking dish. Dot top with butter. Bake in heated oven at 350° for 1 hour.
Brown onions in butter. Add mushrooms and chipped meat. Sprinkle gravy mix over your meat and add water. Stir well. (You can make your own gravy, if you prefer.) Bring to a boil and reduce to lowest heat. Simmer about 20 to 30 minutes. Serve over rice. Serves 4.
Melt butter in a skillet and saute sausage meat and onion. Add water or broth, seasonings and bread crumbs. Stir in chestnuts.
Cream together butter and sugar. Add eggs and beat until fluffy. Sift together flour, coriander, baking soda and cream of tartar. Blend into creamed mixture and add water; beat well. Drop from spoon onto an ungreased cookie sheet. Flatten with a glass dipped in sugar. Bake at 375° for 8 to 10 minutes. These are real good!
Cook pineapple, sugar and flour until thick; cool. Slice bananas and place in bottom of crusts. Sprinkle nuts over bananas and pour pineapple mixture over nuts. Whip the cream and stir in coconut. Spread over pies and chill at least 2 hours.
In 5-quart Dutch oven over high heat cook ground beef, stirring frequently until all pan juices evaporated and beef is well browned, about 10 minutes. Spoon off excess fat. Add tomatoes with puree, undiluted French onion soup, frozen green beans, tortellini, basil and 3 1/2 cups water. Over high heat, heat to boiling. Reduce heat to medium; cover and cook 10 minutes, stirring occasionally. Add zucchini and cook uncovered 10 minutes until tender.
Fill 9 x 13-inch pan full of fresh, sliced apples. Mix remainder of ingredients into crumbles. Sprinkle over top of apples. Bake for 45 minutes in 350° oven. Serve hot or cold. Whipped cream can also be added.
Combine sour cream with taco seasoning. Layer with shredded lettuce, tomatoes, green onions and Cheddar cheese. Serve with tortilla chips.
Roll out one package crescent rolls to make rectangle in 9 x 13-inch pan. Mix cheese, sugar, egg yolk, vanilla and lemon juice. Spread this mixture over rolls. Top with next package of crescent rolls. Using fork, mix egg white with 1 tablespoon water. Spread this over top of rolls. Bake in preheated oven at 350° for 25 to 30 minutes. Cool and cut into squares.
Add spices to water. Heat to boil. Add tea. Steam for 5 minutes; strain. Heat juices and sugar just to boiling point. Stir and add to hot tea. Serves 6 to 8.
Cut each thawed bread loaf into 8 slices. Combine sugar, cinnamon and nuts in small bowl. Dip each slice of dough into melted butter; coat with cinnamon-sugar mixture. Stand each slice upright in greased 12-cup Bundt pan. Sprinkle any remaining cinnamon mixture over rolls; sprinkle with dry pudding mix.
Brown pork chops and season with salt and pepper. When brown on both sides, place in baking dish. Pour soup over chops. Bake in 375° preheated oven for about 45 minutes.
Preheat oven to 325°. Combine candy bars and 1 cup oleo in top of double boiler. Melt over hot (not boiling) water. Set aside to cool. Cream sugar and 1 cup oleo until light. Add eggs, one at a time, beating after each addition. Beat until light and fluffy. Dissolve soda in buttermilk. Add to mixture alternately with flour beginning and ending with flour. Add candy mixture and nuts. Mix it until well blended. Pour into 4 (8 or 9-inch) cake pans which have been greased and floured. Bake 35 to 40 minutes or until done.
Crust: Combine cookie crumbs, 1/4 cup sugar and melted butter in 9 x 13-inch pan. Pat firmly and bake at 375° for 6 to 8 minutes. Let cool.
Halve the avocados. Discard the seed; scoop out the flesh, leaving 1/2 inch of flesh as a shell in the avocado skin. Slice the scooped out flesh. Combine the mayonnaise with the catsup; add the crabmeat, tossing to coat it. Add the eggs and sliced avocado; mix well. Heap into the scooped out shells.
Mix together all but last two ingredients and put in a pie pan. Bake at 350°	until light brown. Let cool 4 to 5 hours. Mix Cool Whip and drained strawberries and spread over pie. Store in refrigerator.
Put nuts in large mixing bowl. Melt butter and pour over nuts. Add coconut, milk and sugar, mix well. Roll into balls, refrigerate. Melt paraffin and chocolate chips together in top of double boiler. Using toothpick in each chilled ball, dip into chocolate mixture. Place on wax paper to harden.
Mix well all of the ingredients. Drop by spoonful on ungreased cookie sheet. (Or place foil on the cookie sheet and bake cookies on foil.) Bake at 325° until brown. Slide off cookie sheet very gently as cookies are tender.
Sift together flour, salt and baking powder. Into standard measuring cup, break the egg. Beat lightly and fill the cup with milk. Add to dry ingredients. Beat a little. Let stand to rise 5 minutes. Drop batter by tablespoons on top of boiling stew meat or chicken. Cover and boil for 20 minutes.
Microwave Directions: Arrange crackers on 2 napkin-lined plates. In medium microwave-safe bowl, microwave butter on High for 10 seconds to soften. Add cheese; blend well. Stir in egg yolk and shrimp. Beat egg white until stiff peaks form. Fold into cheese-shrimp mixture. Top each cracker with spoonful of mixture. Microwave 1 plate at a time on High for 1 minute. Makes 32 snacks.
Cook the rice and drain. Brown sausage, add butter, mushrooms, onions, celery, bell pepper and parsley. Cook over low heat for 5 minutes. Stir the rice into the sausage mixture. Season to taste with salt and pepper. Excellent with charbroiled steaks and a crisp green salad.
Dust quail with combined salt, pepper and flour. Place in skillet of hot deep fat; cover and brown on both sides, turning only once. Pour off grease and add cream and cook over low heat until tender. Thicken gravy. Serve with hot biscuits.
Melt chocolate in top of double boiler over hot water; set aside to cool. Cream the butter; slowly add sugar. Beat well. Add eggs, one at a time, beating well. Stir chocolate into mixture. Add flour, salt, walnuts and 1 teaspoon vanilla, stirring well. Pour batter into 13 x 9 x 2-inch greased and floured baking pan; set aside.
Pour boiling water over oatmeal. Let stand 20 minutes. Cream the butter and sugars. Add remaining ingredients plus oatmeal. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes.
Cook broccoli in 1 cup boiling salted water in saucepan for 3 minutes, stirring to break apart; drain. Combine egg, cheese, mayonnaise and soup in bowl; mix well. Mix in broccoli. Spoon into 2-quart casserole. Top with buttered bread crumbs. Bake at 350° for one hour. Makes 8 servings.
Combine flour, butter and pecans in bowl; mix well. Press into 9 x 13-inch baking dish. Bake at 350° for 25 minutes. Cool completely. Cream sugar and cream cheese in bowl with mixer until light and fluffy. Fold in 16 ounce Cool Whip. Spread over cooled layer. Combine pudding mix and milk in mixer bowl until thickened. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with coconut. Chill several hours.
Mix all ingredients together. Pour into casserole dish and top with 1 package Ritz crackers (crumbled). Dot with 1 stick margarine. Bake at 350° for 30 minutes.
Line a 13 x 9-inch dish with the crackers (save enough for topping). Boil shrimp 3 minutes until just pink. Cut scallops into quarters. Mix soup with mayonnaise. Mix all together. Pour into dish lined with crushed crackers. Sprinkle top with remaining cracker crumbs. Bake for 30 minutes at 350°.
Mix all together, then	take small portion of dough and roll thin, and cut in	little	circles. A little coconut sprinkled on top before baking is good if desired. Bake at 350° until golden brown. Don't overcook.
Saute pork chops, carrots, broccoli, peas and green onion in margarine in a large skillet 3 to 4 minutes or until pork is cooked. Remove from skillet, and set aside. Cook rice in skillet until thoroughly heated. Push rice to sides of skillet, forming a well in center. Pour eggs into well, and cook until set, stirring occasionally. Stir rice into eggs; add the vegetables and remaining ingredients, stirring well. Yields 4 to 6 servings.
Mix the fruit cocktail, juice and all, with pudding. When well blended, add Cool Whip. Either refrigerate as is or spoon into a prepared graham cracker crust for a quick and easy pie.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Add bananas and flour thoroughly. Add nuts. Bake in a greased and floured loaf pan at 350° for 45 minutes.
Dissolve sugar in the water. Add fruit juices and the lemon juice to sugar water. When ready to serve, add the 7-Up slowly.
Remove the skin from the chicken and clean very well. Slice onion and saute in 1/4 cup vegetable oil to a golden brown. Add ginger and garlic paste and chicken pieces. Stir a while and then add chili powder, salt and water. Cook in low-medium heat with cover on it. Let it cook for a few minutes (10 to 15 minutes). Add chopped tomatoes. Now, cook in low heat for 10 minutes more.
Cook carrots in salted water until tender. Combine soup, vinegar, oil and sweetener; heat to boiling and simmer until oil blends. Add pineapple, green pepper and onion to soup mixture. Pour over carrots; mix. Serve hot or cold. Keeps well in refrigerator.
Combine flour, wheat germ, baking powder, cinnamon, salt and baking soda in large bowl. Combine eggs, pumpkin, honey, vegetable oil and milk in medium bowl. Add to flour mixture. Stir just until blended.
Mix graham cracker crumbs and melted butter. Press into bottom of a 13 x 9-inch pan.
Put rhubarb in bottom of 9 x 13-inch pan. Sprinkle jello and sugar over it. Put marshmallows on top. Mix cake mix as directed on package and spread on top. Bake at 375° until brown and firm in center.
Saute chicken breasts in Crisco until lightly browned. Remove and drain on paper towels. Saute onion in oleo over medium heat until clear, but not brown. Mix soup, wine, water, rosemary, salt and pepper with onion until well blended.
Mix water and sugar with Kool-Aid according to package directions. Then add orange drink, pineapple juice and lemon juice. Mix together well. Chill overnight in refrigerator, if possible. Serve in punch bowl with fresh strawberries for garnish.
Drain 1 can of pitted tart cherries well. Put in a clean large jar and add 1 cup sugar. Stir well. Cover and let stand at room temperature 2 weeks. Stir every other night. Add 1 cup drained pineapple and 1 cup sugar. Stir every other night for 2 weeks. Add 1 can drained peaches and 1 cup sugar. Stir every other night for 2 weeks. Ready to eat. Keep adding drained fruit with 1 cup sugar about every 2 weeks. Use maraschino cherries the second time around to keep fruit a pretty color. Stir with wooden spoon.
Mix ingredients together except for 1/2 cup pecans. Shape into ball and roll in chopped pecans. Refrigerate.
Cream the eggs, sugar, butter, flour and milk; pour over rhubarb. Bake in a 400° oven for 50 minutes.
Preheat oven to 400 degrees. Grease a 2 quart round baking dish. Set the pie crust out. Heat the butter in a large saute pan over medium high heat. Add onions and celery, season with salt and pepper and cook, stirring for 2 minutes. Stir in flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken broth and bring the liquid to a boil. Reduce the heat to medium low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in potatoes, carrots, peas, chicken and parsley. Season with salt and pepper and mix well.
Mix all ingredients except Cheddar cheese. Heat to bubbling. Sprinkle with Cheddar. Serve with tortilla chips.
Mix ingredients until blended. Grease lightly a 9 x 11-inch pan. Pour mixture into pan and bake at 350° for 45 minutes. Cool and cut into diamond shape.
Mix together sugar and cornstarch and add to water. Cook until clear. Add jello and cool. Add strawberries. Put filling in a baked pie crust. Chill. May be topped with whipped cream.
Sift flour and baking powder into bowl. Cut in butter and cheese as for pie crust using pastry cutter. Add water and mix well. Use pastry press with star shape and form into 1 inch strips on ungreased cookie sheet. Bake 375° for 8-10 minutes. Yield 48-60 one inch straws.
In a skillet, brown chops on both sides in 1 tablespoon vegetable oil. Drain grease. Mix the water and catsup and put on chops. Sprinkle with red pepper flakes. Put sliced lemons on top of chops. Cover and simmer, about 35 to 45 minutes until done.
Defrost silver fish, wash and drain very well. Put in deep cooking pan. Add tomato, onion, ginger root, cooking oil, soy sauce and Sinigang mix. Turn over lightly with wooden spoon to mix ingredients. Cook over moderate heat for about 15 minutes. Remove from heat and serve. Best eaten over hot steamed rice.
Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside. Cream butter and cream cheese; gradually add sugar, beating at medium speed, until light and fluffy. Add eggs, one at a time, beating after each one. Add flour and salt, stirring until combined. Stir in vanilla and remaining 1 cup pecans. Pour batter in pan. Bake at 325°for 1 1/2 hours. Cool in pan 10 minutes. Start cake in cold oven.
Allow cheese to soften at room temperature, then beat until fluffy. Add 1 egg at a time to cheese; beat well after each addition. Combine evaporated milk and condensed milk with sugar and vanilla; mix well. Add to cheese mix. Beat well. Carmelize sugar; sprinkle with water in pan. Place in shallow pan; pour cheese mixture on top of carmelized sugar. Place pan in a pan of water. Bake at 325° for 1 hour. Enjoy! Cool and turn over into a serving dish.
Spread croutons on bottom of cake pan. Top with cooked sausage and then 3/4 cup cheese. Mix eggs, soup, milk, onions and green peppers. Pour over croutons, sausage and cheese. Top with remaining cheese. Bake at 325° for 45 to 60 minutes. (Refrigerate overnight and cook next morning.)
Mix butter, sugar and egg thoroughly. Stir in vanilla. Sift together and stir in flour and baking powder. Chill dough. Roll lightly on floured board. Cut into shapes (use cookie cutters). Place on ungreased baking sheet. Bake until delicately browned in hot oven (425°). Bake 5 to 7 minutes; watch, the cookies will burn easily. Yields 6 dozen.
Mix all ingredients except the stuffing. Place in a large Pyrex dish. Sprinkle stuffing mix on top of casserole. Bake at 350° for about 1 hour or until brown on top. Press topping down with fork when half done.