HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in a bowl the cream cheese. Add the sugar. Add one egg at a time. Add the flour, vanilla and milk. Beat until well mixed. Add pineapple slowly. Mix with spoon. When all mixed together, pour into 2-quart greased with butter glass dish (Pyrex). Bake at 350° for 50 minutes. Shut off oven. Let sit in oven for 1 hour, then remove to cool. Do not bake longer then 55 minutes; it may get brown around edges.
Mix milk, pecans, coconut and pineapple. Fold in half of whipped topping and pour into prepared shell. Cover pie with remaining topping	and sprinkle reserved nuts on top. Refrigerate overnight. Makes one 9-inch pie.
Make favorite pastry. Core and peel apples whole. In hole where core was, fill with butter, raisins and brown sugar. Wrap in pastry that you have cut into squares. Brush with egg whites, cut leaves out of pastry, using extra pastry put on apple dumplings. Bake at 350° for 30 to 40 minutes.
Pour Catalina dressing over chicken breasts. Bake for 1 hour at 350°, then 5 minutes before chicken is taken out of oven, melt cheese on chicken.
Sort and wash beans. Place in a Dutch oven. Cover with water and soak overnight. Drain beans. Add pork and cover with water. Cover and cook 45 minutes. Add all remaining ingredients except sausage and rice. Cover and cook over low heat 1 hour, stirring occasionally. Add sausage; cook, uncovered, over low heat for 45 minutes, stirring occasionally. Serve over rice. Yields about 12 servings. We like this dish with Mexican Corn Bread.
In a deep crystal bowl layer all the ingredient in order listed. Sprinkle generously with Parmesan cheese. Add salt and pepper to taste. Chill until ready to serve.
Blend all but oysterettes in large bowl. Pour in oysterettes. Toss gently and continue to toss every half hour until dressing is absorbed.
Mix peanut butter, oleo, milk and sugar in a saucepan. Cook on medium heat until boiling. Boil for 10 minutes. Take off; add 1/4 cup peanut butter and 1 teaspoon vanilla. Now mix in rolled oats. Drop on wax paper.
Heat oven to 325°. Melt butter and chocolate in saucepan over low heat, stirring. Cool. Beat in vanilla and sugar. Add eggs, one at a time, beating well after each addition. Mix flour and salt, and stir into chocolate mixture. Spread in greased 8-inch square pan. Bake about 25 minutes; cool. When thoroughly cooled, crumble brownies into bowl. Sprinkle with bourbon; mix with fingers. Shape in 1-inch balls or logs about 1-inch long. Roll in sugar. Store in airtight container for a day before serving or giving as gifts.
In a bowl, blend egg yolk, mustard, salt and pepper. Add oil, drop by drop, beating thoroughly between each addition. As mayonnaise thickens, increase the flow of oil to a slow steady stream, beating constantly. Beat in lemon juice and check seasoning. Stir in watercress, celery and shrimp. Layer smoked salmon slices on a work surface. Spoon equal amounts of filling onto each slice. Roll up salmon carefully, enclosing the shrimp filling. Arrange 2 salmon rolls on each plate and garnish with chicory and orange slices. Serve with brown bread and butter, as a starter or light lunch.
Rinse salmon in cold water; pat dry. In lightly oiled 10 x 6-inch baking dish, place salmon, skin side down. In small saucepan over low heat in hot butter, cook vegetables until tender. Spread vegetable mixture evenly on fish; top with shrimp and parsley. Bake at 350° for 20 minutes or until salmon flakes easily with a fork. Makes 2 servings.
Place 1/2 of broccoli in baking dish. Top with 1/2 chicken. Sprinkle 1/2 of both cheeses. Combine chicken soup, mushroom soup, mayonnaise, lemon juice and curry powder. Pour half over the chicken and cheese layer. Do the next layer the same. Top with Velveeta. Bake at 350° until brown.
Drain pineapple and let the juice come to a boil. Add eggs, flour and white sugar, which has been blended together thoroughly. Cook until smooth.
Melt butter and chocolate in saucepan. Add sugar, milk, honey and salt. Bring to a boil; cover and boil 2 minutes. Uncover and cook, without stirring, until a small amount of the mixture dropped in cold water forms a soft ball (238° on a candy thermometer). Remove from heat; add vinegar. Let stand until lukewarm. Then add vanilla and beat until thick and mixture loses its gloss. Add nuts and turn out on buttered plate. Let stand until cool enough to handle. Knead with fingers for 4 to 5 minutes. Shape into two rolls, each about 2-inches in diameter. Wrap in wax paper and slice when cool.
Combine and sift dry ingredients. Cut in shortening (well). Add milk. Mix with fork until dry ingredients are moist. Turn onto lightly floured board. Knead gently 6 to 8 times. Roll dough 1/2 to 3/4-inch thick for fluff biscuits. Cut with floured 2-inch round cutter. Arrange on lightly greased baking sheet. Bake in hot oven at 450° until done, about 15 to 20 minutes.
Mix jello, sugar and cornstarch. Add water. Cook on medium-high until thickened, about 5 minutes. Cool. Add cleaned berries to glaze. Pour into pie shell. Top with Cool Whip. This is also good with fresh peaches and peach jello.
Mix sugar, corn syrup, milk and water. Boil until mixture forms soft ball. Remove from heat and add peanut butter, but do not stir. Cool until bottom of pan is barely warm (this is important).
Wash beans. Drain. Cut off ends. Cook, tightly covered, in 2 cups boiling water for 10 to 15 minutes until tender-crisp.
Put rhubarb, marshmallows and sugar in shallow baking pan. Mix remaining ingredients and spread over rhubarb. Bake at 350° about 1 hour.
Combine all ingredients in heavy saucepan. Bring to a boil. Stir until sugar dissolves.
In small bowl, blend pudding, Dream Whip, milk and vanilla on low speed of electric mixer. Increase speed to higher setting (desserts) and beat until very thick. Pour 1/3 of mixture into crust. Layer banana slices on top of pudding, saving 1/2 banana for garnish. Pour remaining filling into crust. Chill until set, about 1 hour. Garnish with banana slices and additional whipped topping if desired.
Clean raw beans (make sure there are no rocks with them). Rinse thoroughly with cool water several times. Drain and place beans in stainless 2-quart pan; add 1 quart cold water and bacon drippings or shortening. Cook, covered, over low to medium heat 2 to 3 hours; add water as necessary to keep beans from drying, during last hour of cooking, add salt. Makes 1 to 1 1/2 quarts beans.
Combine pineapple juice, sherry, brown sugar, rosemary and garlic. Place chops and marinate in plastic bag or shallow dish. Close bag securely or cover dish and marinate in refrigerator overnight, turning pork occasionally. Remove chops from marinade; reserve marinade. Place chops on rack in broiling pan so surface of meat is 4 to 5-inches from heat. Broil 11 to 13 minutes, turning and basting once with marinade. Makes 4 servings. Preparation time: 10 minutes. Marinating time: Overnight. Cooking time: 11 to 13 minutes.
Mix all ingredients and refrigerate until ready to serve. Use as spread with vegetables, crackers or bread.
Dissolve sugar and yeast in lukewarm milk; set aside. Add flour and butter; cut in just like for pie crust. Add milk and yeast to egg yolks; mix well. Divide dough into 2 parts. Roll one part to fit into greased 9 x 13-inch pan. Spread filling over dough and cover with remaining dough. Let rise 1 hour. Bake at 350° for 45 minutes. Frost with powdered sugar glaze.
Mix all ingredients together; pour into 2 graham cracker crusts. Top with Hershey syrup and chopped peanuts. Freeze.
In small saucepan with a wire whisk, beat all ingredients until smooth. Stirring constantly, cook over medium-low heat until thick (do not boil). Makes 1 2/3 cups.
Cut biscuits into 1/4's. Roll cut biscuits in mixture of sugar and 2 tablespoons of cinnamon. Grease a Bundt pan and arrange biscuit pieces in layers. Melt butter, brown sugar and 1 tablespoon of cinnamon. Pour over top of biscuits. Bake at 350° for 30 minutes. Unmold immediately. Serves 12.
Place in heavy saucepan over very low heat. Cook slowly until cheese is melted, stirring occasionally. Serve warm with corn chips or tortilla chips. Also it is a great accompaniment to potatoes, rice or beans.
Chop onions fine, and tomatoes in a bowl then crumble Feta Cheese. Prepare 2 dry package mixes using only liquid amount for one package. Put in refrigerator for an hour before serving.
Melt butter in a 9 x 13 pan. Then sift granulated brown sugar over the melted butter until covered well. Place pineapple in pan on top of sugar and butter. Take cherries and place 1 in the center of each slice of pineapple. Then mix cake mix, eggs, pudding and pineapple juice in a bowl and pour batter over pineapple. Bake at 350° for 45 minutes to 1 hour.
Place butter in glass pie plate. Microwave on High for 30 to 45 seconds or until butter is melted. Stir in cookie crumbs. Press over bottom and side of glass plate. Microwave on High for 2 to 2 1/2 minutes or until firm, turning dish once. Cool.
Make white sauce of margarine, flour, salt, milk, chicken seasoning, onion and celery salt. Heat tomatoes to boiling; add white sauce slowly to tomatoes, stirring constantly. Remove from heat and serve immediately. Serves 8.
Cook hamburger until brown. Remove and drain. Cook celery and onion in hamburger drippings until tender. Add all canned goods. Add 3 bay leaves and pepper to taste. Bring to boil. Let stand, covered, for about 1 hour. Great soup. Will keep in refrigerator for 2 weeks.
Mix cake mix, margarine and 1 egg. Press into bottom of oblong (9 x 13-inch) pan. Mix cream cheese, 2 eggs and confectioners sugar. Spread on top. Bake at 350° for 35 minutes.
Cream together butter and sugar; add eggs one at a time. Beat after each addition. Add honey, spices and salt and blend well. Mix fruits and nuts with 1 cup flour. Add remaining flour alternately with milk to batter. Add fruits and nuts. Bake in greased and floured loaf pan at 325° for about 50 minutes. When it tests done, cool on a cooling rack. Slices best after cooling for a few hours.
Beat eggs, oil, salt and pepper. Stir in Bisquick, onion, zucchini and cheese. Fry in hot skillet like pancakes.
Mix dry ingredients and cut in butter. Stir in 3/4 cup buttermilk; make soft dough. Knead dough 10 times on floured surface. Roll 1/2 inch thick and cut dough with biscuit cutter. Bake at 450° for 10 minutes.
Mix all ingredients except sugar and form in balls. If the balls don't hold together, mix a little powdered sugar in. Roll in sugar. Refrigerate. These improve with age.
Tear or chop lettuce. Thinly slice onions. Toss onions and lettuce. Sprinkle with Parmesan. Good with or without dressing. Serve with Italian meals.
Heat cream cheese, milk and chocolate over low heat; stir until sauce is smooth. Blend in remaining ingredients. Serve over ice cream, cake or fruit. Yields 2 cups. This sauce can be reheated.
Combine crab meat, shrimp, cheese, celery and scallions. Divide equally between pie crusts. Combine mayonnaise, flour, wine and eggs. Pour equally over mixture in pie shells. Bake in preheated 350° oven for 35 to 40 minutes until set. Serve with green salad tossed with artichoke hearts. Freezes well. Makes 2 pies. Each pie serves 4 to 6.
Mix all ingredients together and roll into marble size balls. Bake in 400° oven until brown, approximately 10 minutes.
Cut chicken breasts into strips. Fry in oleo. Don't brown. In another pan, saute 3 cloves garlic and oleo. Put fried chicken strips in a baking pan. Pour the sauteed oil and garlic over chicken. Add 1 can chicken broth and wine over the strips. Cover with tinfoil. Bake 1 hour. Uncover for last 5 minutes of baking. Bake at 350°.
Stir together biscuit mix and cheese. Add milk and stir until well blended. On floured surface, roll dough to a 5-inch circle. Cut into 6 wedges. Set aside.
Wipe lemons and grate the rinds. Melt butter in a double boiler; add sugar, lemon juice and grated rinds. Dissolve. Add the beaten eggs and stir often until it thickens. Pour into jars and cool. Cover and keep in refrigerator.
Sift dry ingredients. Mix all other ingredients and add dry ingredients to other mixture. Mix well. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 4 dozen. Do not overbake.
Save egg white. Put 1 package of rolls on bottom and press down. Pour mixture onto this. Put second package of rolls on top. Brush with egg white and water that has been beaten up. Bake at 350° for 25 minutes. When taken out of oven, sprinkle with 10x sugar.
Bake potatoes until done. Let cool to touch. Cut a 1-inch lengthwise strip from the top of each potato; carefully scoop out pulp, leaving potato shell intact. Combine potato pulp and other ingredients except bacon in a medium to large mixing bowl. Beat with electric mixer until fluffy; stuff potatoes with mixture. Garnish with bacon and extra cheese, if desired. Bake at 350° for 15 to 20 minutes or until heated through and cheese melted. You can easily substitute plain yogurt for sour cream; use low-fat cheese to reduce fat content.
In large mixing bowl, add Karo, sugar, slightly beaten eggs, melted butter, vanilla and chopped pecans. Pour into (2) 9-inch uncooked pie shells. Bake at 350° for 30 minutes or until pie filling is set.
Boil the catfish until tender. Pick out all bones (it comes off bones easily). Season with salt, pepper and red pepper or hot sauce. Add the egg and flour. Mix well and shape into patties. Drop in small amount of oil until brown. Serve while hot.
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-quart baking dish. Combine margarine, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly. Makes 6 to 8 servings.
Saute chopped onion until brown. Add smoked sausage and let brown. Pour broth and beans. Stir. Add salt, pepper and a little thyme. Stir. Let this come to slight boil then reduce heat and simmer for about 20 min. to let all flavors mix.
Place desired amount of beef roast, potato, carrot and onion chunks in crock-pot. Mix soups and pour over roast and vegetables. Cook overnight or all day, or place all ingredients in tightly covered roasting pan in 350° oven for 3 hours. Do not open oven until baking time is completed.
Stir all dry ingredients over fruit and nuts in large bowl. Mix pure orange juice and well beaten eggs over fruit and dry ingredients. Blend thoroughly. Line loaf pans with brown paper (make 2 small loaves or one large loaf). Bake at 325° for 30 minutes. Reduce heat to 300° and bake approximately 1 hour. When cake is cold, wrap in cheesecloth or some type of soft cloth that has been saturated in fruit brandy.
Drain fruit cocktail. Place in large bowl. Add other ingredients. Chill for 2 hours.
Brown ground beef and pour off grease. Add salt, pepper and onion to your own taste. Put in bottom of casserole dish (ungreased). Put 1 can soup over hamburger. Slightly brown Tater Tots in skillet (if you brown them in skillet, you won't need to cook casserole so long in oven). Put Tater Tots on top of hamburger mixture. Bake at 350° until hot and bubbly and Tater Tots are browned and done.
Sift together the first 6 ingredients. Cut in shortening. Add eggs, bananas, oats and nuts. Beat thoroughly. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 15 minutes.
Drain salmon. Combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin. Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Chill 2 to 3 hours. Slice each tortilla into bite-size pieces. Makes about 48 appetizers.
Drain juice off baked beans, then add remaining ingredients. Make sure bacon is fried before mixing. Bake at 300° for 30 to 45 minutes. Makes approximately 20 (1/2 cup) servings.
Brown turkey and green onions in a large skillet. Add a large can of tomatoes, all spices and picante. Simmer 5 minutes. Add cooked rice and serve.
Layer cream cheese, chili and cheese in shallow glass or plastic dish or pie plate; microwave until warm and cheese is melted.
Mix all ingredients together and put into a sprayed (low-fat spray) bread pan. Let rise about 15 minutes. Bake at 400° for 30 minutes or until brown. Cool before cutting.
Mix vegetable shortening, oil and sugar until creamy. Add eggs, one at a time. Mix baking powder with flour and add alternately with milk. Stir in vanilla and lemon flavoring. Bake at 325° for 1 1/2 hours.
Prepare Dream Whip according to instructions on envelope. Add cream cheese; beat on high for 2 minutes or until mixture is smooth. Pour into 8-inch graham cracker pie shell. Top with cherry pie filling. Chill for 3 hours. Serves approximately 6.
Melt 2 tablespoons margarine in a heavy 10-inch skillet over medium-high heat; quickly roll the chicken in the margarine. Lay the buttered paper over them; cover casserole and place in 400° oven. After 6 minutes, press top of chicken with finger; if still soft, return to oven for a moment or two. When the meat is springy to the touch, it is done. Remove chicken to a warm platter and cover while making sauce.
Soften cream cheese. Blend in all ingredients. Serve as a dip with fresh fruit.
Mix the margarine, sugar and milk together; boil 1 minute. Take off heat and stir in chocolate chips. Stir until smooth and pour over cake.
Break cake into small pieces and place in punch bowl. Mix sour cream, milk, whipped topping and sugar until smooth. Fold into cake. Mix glaze and strawberries. Pour over cake. Chill and serve. Yields 12 to 15 servings.
Boil sugar, water and spices to *hard-crack stage (300° to 310°). Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on foil and let stand until cool and dry.
Dissolve sugar and yeast in warm milk. Add 1 cup plain flour, margarine (melted) and salt. Beat by hand until fairly smooth. Add enough of remaining flour to make a stiff dough. Brush top of dough with butter. Let rise until double in bulk. Punch down. Shape and roll fairly thin. Cut with large biscuit cutter. Brush with melted butter. Fold in half and brush again. Let rise again. Bake at 375° until golden brown. (These freeze well.)
Preheat oven to 350°. Set out pie shell. In a small saucepan, scald milk over high heat; set aside.
Combine flour, thyme and salt in a zip-top bag; add chicken. Seal and shake to coat. Remove chicken from bag and shake off excess flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 8 minutes or until browned, turning frequently. Remove chicken from pan. Add mushrooms, carrots and bacon to pan; saut 2 minutes. Stir in wine, broth and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done. Yield: 6 servings (serving size about 1 1/4 cups).
Prepare Jell-O according to the package. Chill until Jell-O begins to set, whip with electric mixer. Fold in yogurt and chill. Serve when Jell-O is firm.
Brown the beef with chopped onion in skillet. Cook lasagna noodles as directed on package and drain. When beef is cooked, drain well and add spaghetti sauce; mix well.
Cook and mash potatoes. Stir in sugar, egg yolks, butter, salt and vanilla. Beat egg whites until stiff but not dry. Fold into potato mixture. Pour into 9 x 12 casserole. Bake at 350° about 45 minutes. Serves 8. Can do ahead.
Mix together eggs (except 2 whites), sugar, flour, milk and vanilla. Beat 2 egg whites and add to mixture. Pour into pie shell and sprinkle with nutmeg. Bake at 350° until straw comes out clean, usually about an hour.
Cook meat, onion and green pepper in large skillet until done. Stir in tomato sauce, corn, olives, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 minutes or until thick. Add cheese; stir until melted. Turn into greased 9 x 9 x 2-inch baking dish.
Put potatoes into greased 2-quart baking dish. Combine soup, milk, onion, salt and pepper over potatoes. Season and trim fat from pork chops. Cook fat until crisp. Remove from skillet. Brown pork chops slowly on both sides in fat in skillet, then put on top of potatoes in baking dish. Cover and bake in 375° oven for 1 1/4 hours or until potatoes are tender. Makes 4 servings.
Mix all ingredients, except meat. Brown meatballs and add to liquid mixture. Simmer 1 hour on low.
Beat mashed bananas for a few minutes to make they soupy. Cream shortening and sugar together; add eggs, one at a time. Add flour and beat until flour disappears. Add bananas, nuts and vanilla. Bake in greased and floured loaf pan for 1 hour at 350°.
Cook broccoli until tender (do not overcook). Chop after draining. Mix onion, soup, milk and Cheez Whiz. In casserole dish, put 1/2 of rice with 1/2 of soup/cheese mixture over it. Spread broccoli and rest of rice. Pour rest of soup/cheese mixture over rice and top with buttered bread crumbs (or crushed crackers). Bake at 300° for about 30 minutes.
Mix cake mix and butter with mixer until crumbly. Press mixture into an oblong pan. Then mix eggs, pecans, Bit O' Brickle bits, milk and vanilla. Blend well. Pour over cake mixture. Spread evenly. Bake at 325 degrees until browned around edges and slightly on top. Center will be loose but will setup when cooled. Slice into squares.
Beat eggs, oil, sugar and vanilla until thick and foamy. Stir in pineapple and zucchini. Combine remaining ingredients, stirring gently (just enough to blend). Pour into two greased and floured loaf pans. Bake at 350° for about 1 hour (test center with toothpick). Cool on racks. Freezes very well.
Mix the first 5 ingredients and put into a casserole dish. Top with a mixture of crumbs and margarine. Bake at 350° for 25 minutes.
Place potatoes in a 9 x 13-inch baking dish. Sprinkle onion, salt and pepper over potatoes and pour half the oleo over this mixture. Heat soup, sour cream and Cheez Whiz. Then pour over the potatoes. Top with with corn flakes or Rice Krispies and the other half of the oleo. Bake at 350° for 45 minutes.
In buttered casserole, put the cream cheese and sour cream. Add the minced onion, cooked chopped meat, tomato sauce and ketchup, salt and pepper to taste and garlic powder. With cooked noodles, combine everything together and top with the slices of cheese. Bake 1 hour at 350°. Serves 6.
Combine flour, granulated sugar, baking powder, 1/2 teaspoon cinnamon and salt in a large bowl. Beat egg with milk in a separate bowl then stir in apple and butter. Add all at once to flour mixture and stir until just moistened (batter will be very stiff).
Arrange crackers on cookie sheet (size to fit crackers). Combine in large bowl the butter and brown sugar; microwave 3 1/2 to 4 minutes on High, stirring halfway 3 times. Stir until smooth. Spread over crackers. Top with chopped nuts. Bake at 350° for 6 to 8 minutes until browned and bubbly.
Season chicken with salt and pepper. In a 4-quart pan, heat oil, then brown chicken on all sides. Remove chicken from pan and set aside. In the pan, brown the onion and garlic. Add more oil, if needed. Add the bulgur. Stir mixture to coat. Add cardamom, coriander, cumin, lemon rind and lemon juice to the bulgur and onion mixture. Mix well. Remove mixture from pan. Arrange chicken in bottom of pan. Spoon bulgur mixture on top of chicken. Pour boiling chicken broth over the chicken and bulgur. Cover and bake in a 350° oven for 60 minutes or until chicken is tender.
Brown hamburger and onion in skillet. Heat tomatoes in a large pan. Let simmer. Add chili block, chili powder and Tabasco. Cook about 30 minutes. Add hamburger and onion. Cook on low heat for 20 minutes more. Serve with spaghetti.
Mix Kool-Aid and sugar with 1 1/2 quarts water. Add pineapple juice and then ginger ale or Sprite. Stir to blend well.
Mix thoroughly and spread in bottom of 8 x 10-inch pan. Bake 8 minutes at 350°.
Mix in crock-pot the 3 cans of soup and rice (uncooked). Place chicken on top of mixture, then add the celery. (Hint: I sprinkle with Morton Nature's Seasons to taste.) Cook in crock-pot for 3 hours on high or for 4 hours on low.
Cook grits, water and salt for 5 minutes. Add margarine and cheese. Remove from heat and stir until dissolved. Beat 2 eggs slightly in a cup and then fill with milk. Add to grit mixture and bake at 375° for 30 minutes. A dash of cayenne pepper or paprika may be added.