HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush wafers. Add powdered sugar and mix well. Pour melted butter and undiluted orange juice in wafers and sugar. Mix again. Shape into balls (I allow the mixture to cool in the refrigerator first). Roll in nuts or coconut if desired.
Mix together and pour into greased casserole dish. Bake at 350° for 1 to 1 1/2 hours, or until center is done.
Mix first 5 ingredients. Form into meatballs. Bake 45 minutes at 350°. When done, put meatballs in sauce and jelly and simmer for 15 minutes.
Thaw frozen juices. Pour into punch bowl; add water. Scoop out ice cream and place in punch bowl.
Brown meat and onions. Add all other ingredients and bring to a boil for 4 to 5 minutes. Reduce heat and simmer 30 minutes. Serve with Cheddar cheese, chopped green onions and crushed tortilla chips on top. Freezes well.
Grease or spray a baking dish. Spoon pie filling onto tortillas and roll as you would enchiladas and place in baking dish side by side so they touch. Combine water, butter/margarine, sugar and cinnamon in a pan and bring to a low boil. Reduce heat and simmer 5 minutes. Pour over tortillas in baking dish. Bake in 350° oven for 45 minutes. Cover loosely with foil for first 30 minutes. Serve warm with Blue Bell Homemade Vanilla.
Mix the first 3 ingredients together in a large dish or pan. Chill until set. Add the bananas, marshmallows and pineapple.
Take 1 1/2 pounds of mutton or lamb in season and cut into small pieces. Slice 3/4 pound of potatoes and 3/4 pound of onions. Put into a saucepan. Cover with cold water; season to taste with salt and pepper. Bring to boil slowly. Simmer for 2 hours or until the meat is tender.
Steam clams in 6 cups water. Remove from shells and chop clams. Save shells. Save broth. In large bowl, put clams, 1 cup clam broth (water), carrot, onion, garlic, red pepper, margarine, bread crumbs, basil and Italian seasoning. If too dry, add more broth. Put in shells. Top with bacon, if desired. Bake at 300° for 1 hour or until lightly browned. Enjoy.
In 1 (10-inch) pie pan, crush crackers. Mix yogurt and applesauce. Press into pie pan. Bake for 10 minutes at 350°. Cool. Wash and hull strawberries and slice or leave whole. Cook water, sugar and cornstarch until mixture is thick and glossy, stirring constantly. Lower heat and simmer 5 minutes. When mixture is clear, add Jell-O and lemon juice. Stir and cool. Add strawberries and pour over crust.
Preheat oven to 350°. On an ungreased cookie sheet, roll crescent dough in one piece and pinch perforations together. Brush pepperoni with egg yolk and then roll in flour. Place on dough and roll up, covering completely. Tuck ends neatly. Bake 15 to 20 minutes or until golden brown. Slice and serve immediately.
Crush crackers, mix crumbs, sugar and nuts together. Beat egg whites until fluffy. Mix with cracker mix. Pour into buttered 9 x 13-inch pan. Bake at 325° until brown. Cool completely. When cool, cover with a layer of Cool Whip, a layer of pineapple and a layer of coconut. Chill and serve.
Cream butter and sugar thoroughly together; add egg (well beaten), strawberry extract, milk, sifted flour with powder and salt. Beat with a wooden spoon for 3 minutes. Turn into a large, well-greased mold. Cover and steam steadily for 3 hours. Turn out and serve with crushed strawberries and whipped cream. Other fruits may be used in place of strawberries.
Make a large pan of ice water. Set empty mixing bowl in water. Place 1/3 cup tap water in a small pan. Pour 2 teaspoons of unflavored gelatin over to soften. In mixing bowl, measure 2/3 cup powdered milk. Add equal, extract and 1/3 cup ice water. Stir. Plug in electric hand mixer. Bring gelatin and water to a boil. While mixing at high speed, add gelatin mix to milk. Mix and continue to whip until like whipped cream. In pie tin, layer cream; add banana and top with rest of cream. This is a once a week fruit and all the milk for one day. Eat any time.
Place artichokes in bottom of casserole pan. Place spinach over artichokes. Spread cream cheese mixture over all. Sprinkle Parmesan cheese over top of cheese and bake approximately 40 minutes at 350°.
Blend sugar and oil. Add eggs and milk, then dry ingredients. Add vanilla, nuts and prunes. Bake at 300° for 1 hour in a 9 x 13-inch pan.
Cook potatoes until tender. Drain. Meanwhile, put milk, mayonnaise, flour, salt, mustard, pepper and onion in blender or whip together. Pour over rest of ingredients. Top with bread crumbs. Bake at 350° for 45 minutes.
Soften cream cheese. Blend in a small amount of stiffly beaten cream. Fold cream cheese into remainder of whipped cream. Mix other ingredients. Put into heart shaped mold. Freeze until firm. Let stand 3 minutes to thaw. Serve on lettuce.
Blend soups, rice and milk. Pour into a 9 x 13-inch buttered casserole dish. Lay chicken over top. Brush with butter; season with salt, pepper and paprika. Bake at 325° for 2 hours.
Cream the butter and sugar well. Add beaten egg yolks. Combine nuts and fruits with some of the flour and stir until coated. Add flour, a little at a time, to creamed mixture. Add extract and grape juice. Add fruit and nuts; fold in. Beat egg whites until stiff and fold in. Bake in well-greased tube pan at 250° for 4 hours or until done.
In large mixing bowl, melt margarine. Add all other ingredients, except nuts. Mix well until dough is soft. Add nuts. Stir well. Pour into greased 13 x 9-inch pan. Bake 30 to 35 minutes at 350° or until sides bake away from side of pan. Insert toothpick in center to check for doneness. Let cool. Cut into squares.
Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onion are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and cayenne pepper. Remove from heat. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat; stir in half and half and cheese. Heat until cheese is melted. Serve with popped corn, if desired. Makes 6 to 8 servings.
Brown hamburger; place in pot. Cover with water. Add bouillon. Add Veg-All (drained) and stewed tomatoes. Add orzo. Simmer for 20 minutes and serve.
Preheat oven to 350°. Unroll dough and separate into 4 rectangles. Firmly press the diagonal perforations to seal. Place several pepperoni slices on each rectangle to taste. Sprinkle 2 tablespoons of cheese on the pepperoni. Starting at the short side, tightly roll each rectangle. Pinch dough to seal. Slice each roll into 4 equal slices, pinching dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes until golden brown. Serve with pizza sauce, if desired.
Dip ice cream with a small scoop and freeze in a jelly roll pan. Beat eggs until frothy in a 3-quart bowl. Beat in sugar, ginger, cinnamon and cloves until blended. Stir in orange and lemon juices. Cover and chill if using later.
Crumble cake and set aside. Mix cream cheese and powdered sugar, then add Cool Whip to this mixture. In a large bowl, put a layer of crumbled cake, Cool Whip mixture and then 1 can of cherry pie filling. Repeat layers. Top with cherry pie filling.
Make pudding by directions. Mix pudding and Cool Whip together. In a 9 x 12-inch pan, layer crackers and pudding. After second layer, put a layer of crackers. Top with frosting.
Mix yeast in warm water. Mix salt and sugar together; add to yeast. Add flour. Mix with hands; knead and put into bowl. Cover with cloth and leave 2 hours. Punch down; cover and let rise again, 30 minutes. Oil hands and make 2 inch balls. Flatten in palms of hands and fill with about 1 Tbsp. filling. Pull dough over filling and close by pinching and twisting edges together. Place on 3 X 3 inch piece wax paper; pinched edge down. Grease rack of steamer. Pull small cloth on top cover of steamer to collect water. Steam for 40 minutes or longer.
Cream butter and sugar; add eggs. Beat well. Add dry ingredients alternately with sour milk. Add bananas. Mix well. Bake at 375° for 45 minutes or at 350° for 1 hour. Makes 1 loaf.
Mix cheesecake crumbs, sugar and margarine; press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Spread softened cream cheese on dinner sized plate. Put in fridge until firm. Mix crabmeat and sauce. Spread over cream cheese. Serve with snack crackers.
Put in pan with 3 cups water and 1 can tomato sauce. Bring to boil with the Italian seasoning dressing mix and the bay leaf. Pour over meat. Cook in crock-pot for 8 to 10 hours on high.
Mix all together and keep in tightly closed jar. To serve, add 3 teaspoons of mix to 1 cup hot water.
Mix all together. Divide into two loaf pans. Bake at 350° for 45 minutes.
Blend well ingredients, except Lawry's seasoned pepper. Sprinkle well with Lawry's seasoned pepper. Use as dip or topping for fancy sandwiches.
Brown hamburger and onion. Drain grease. In a separate pot, boil curly noodles until tender and drain. Mix together the noodles, hamburger and onions and add spaghetti sauce. Mix well. Pour into a baking dish and top with pepperoni and Mozzarella cheese. Bake at 350° until cheese is melted. Serve with bread and a salad.
Saute the bulk sausage or link sausages, removing the casing. Drain on paper towels and break the meat into small pieces. Saute the mushrooms and onions in the sausage drippings. Add the cooked sausage. Wash the rice thoroughly. Cook in boiling salted water for 15 minutes. Drain. Mix the flour with cream until very smooth. Add the chicken broth and cook in a saucepan until thickened. Season with oregano, thyme, marjoram, salt and pepper. Combine with rice, sausage and vegetables. Toss together lightly. Add pepper seasoning. Pour into casserole dish and bake at 350° for 20 to 30 minutes. Put rice on platter. Makes 12 servings.
Mix sugar and cocoa; add beaten eggs and vanilla. Add flour. Mix well. Stir in melted oleo or butter and nuts. Bake at 350° for 20 to 25 minutes.
Mix together Jell-O, water and strawberries. Add pineapple and marshmallows; let it congeal. Top with Dream Whip mixed with cream cheese.
Cook the first 4 ingredients together until they spin like a web thread 4 to 6 inches long when dripped from spoon. Add peanuts. Continue cooking until syrup begins to turn gold, stirring frequently. Peanuts will begin to pop and smell parched. Quickly stir in oleo and baking soda. Pour onto well buttered 11 x 17-inch cookie sheet. When it begins to set, mark into thirds. When hard, put out on table by turning over flat and tapping bottom of pan. Break into pieces.
Wash beans (do not soak), add onion, salt, meat, tomatoes, A.1. and tomato sauce. Fill pot with water to cover beans. Boil for 1 hour. Add tomato soup and potatoes and cook slowly, adding water to keep from sticking (stir often). Cook about 2 to 3 hours until done.
Boil sugar with 1 cup water; add remaining water and chill. Combine all ingredients in listed order, adding ginger ale and soda just before serving. Serves 60.
In ovenproof dish, mix all ingredients. Place bacon strips on top and bake at 350° for 20 minutes.
Season pork chops as desired and brown under broiler. Heat soup in broiler. Place an onion slice on top of each chop. Pour soup over top. Cover tightly with foil. Bake at 375° for approximately 45 to 60 minutes. The extra soup will make an excellent gravy for rice.
Cut zucchini into 1/4 inch slices into frying pan. Cut up tomato into 1 inch cubes. Saute in butter until soft. Sprinkle with Parmesan cheese. Simmer covered for 1 minute. Serve.
Beat egg white and water until frothy. Add pecans. Mix remaining ingredients and toss with pecans. Bake at 250° for an hour. Stir occasionally.
Cream margarine and sugar until fluffy. Add the other ingredients in order listed. Stir until well blended. Drop by teaspoonfuls onto greased cookie sheet. Dip the bottom of a glass in granulated sugar and press cookies slightly. Bake at 350° for 7 minutes (do not overbake). Cool on wire racks.
Preheat oven to 425°. Mix milk, water, salt and vanilla. Add eggs; mix well. Pour in shell. Sprinkle with cinnamon or nutmeg. Bake for 10 minutes. Reduce heat to 300° and bake 25 to 30 minutes, until knife inserted in center comes out clean. Cool to room temperature. Chill. Refrigerate any left over.
Spray 9 x 13-inch pan with butter Pam. Layer in pineapple, coconut and cake mix. Pour melted oleo over it. Put nuts on top and bake for 1 hour at 350°.
Combine first 4 ingredients. Bring to a boil and boil hard for 1 1/2 minutes. Add the 1/2 cup peanut butter and the 3 cups quick oatmeal. Blend. Drop by teaspoons onto cookie sheet.
Beat together shortening and sugar; add eggs. Stir together dry ingredients. Add alternately with milk. Mix apple butter in well. Bake in greased loaf pan at 325° for 40 minutes or until done.
Add salt and pepper to flour in paper bag as you would to prepare chicken for frying or place flour in flat pan or dish with salt and pepper and dredge shrimp in mixture. Melt butter in large shallow pan on top of stove. Simmer garlic buds, chopped, in butter. Do not allow butter to brown. Remove garlic or leave it in, as you like. Add shrimp in single layer to butter. Cook, just until shrimp turn yellow. Add onion tops and parsley. Cook slowly 5 to 10 minutes. Combine catsup, Worcestershire sauce, Tabasco and sherry. Ladle this sauce over shrimp. Cook about 15 minutes. Stir well. Sauce and flour will thicken. Serves to 4. Menu might include corn on the cob, tiny green peas, tossed salad, rolls, coffee and non-rich dessert.
Cook bacon over medium heat until crisp in 10-inch omelet pan. Remove bacon; drain and set aside. Pour off all but 1 tablespoon bacon fat. Add potatoes to pan. Cover; cook over medium heat 5 minutes. Sprinkle with onions. Beat eggs, milk and seasonings together. Pour over potato mixture. Cook, covered, until eggs are nearly set. Arrange tomato slices on top; sprinkle with cheese and reserved bacon (crumbled). Cover pan; remove from heat. Let stand 5 minutes. Cut into wedges and serve.
Melt margarine and mix with soup, cheese, sour cream and hash browns. Place into a 12 x 8-inch casserole dish. Bake 30 minutes at 350° or longer, if needed to brown.
Beat eggs and milk; add chilies and cheese. Pour into ungreased 8-inch square Pyrex dish and bake until set (like custard) at 350°. Cool and cut into 1 inch squares.
Combine dressing, soup and preserves. Coat breast with mixture and marinate 4 hours in 9 x 13-inch baking dish, sprayed with cooking spray (Pam does well). Bake at 350° for 30 minutes, covered; then 20 to 30 minutes, uncovered.
Mix together peaches, sugar, lemon peel, lemon juice and almond extract and arrange in a greased 8 1/2-inch or 9-inch round baking dish. Place peaches mixture in 400° oven.
Cream sugar and butter. Add sifted dry ingredients alternately with milk to shortening and sugar. Place this in a greased pan. Bring brown sugar, water and butter to a boil. Pour this over first mixture and sprinkle nuts over all. Bake 45 minutes (oblong pan) at 350°. May be served warm or cold with whipped cream or ice cream.
Cream sugar and shortening. Add eggs, "Adams Best" vanilla, Adams butter flavoring and buttermilk. Sift together flour, soda and salt and add. Mix well. Then add German chocolate that has been softened in warm oven or in double boiler. Blend together well. Bake in 9-inch stem pan or 10-inch Bundt pan, that has been well-greased and dusted with flour, about 1 1/2 hours at 300° or until toothpick inserted in the center comes out clean. Remove cake from pan while still hot and place under a tight fitting cake cover and leave covered until cold.
Butter casserole generously. Layer cracker crumbs on bottom. Alternate onion, oysters, crackers and butter. Beat egg, milk and liquid from oysters. Add lemon pepper and dill seed. Pour over pie. If needed, add milk to fill to top. Grate frozen butter over top. Dust with paprika. Bake at 275° for 30 minutes, until set.
Preheat oven to 250°. Combine the beef carrots, celery, onions, sugar, potatoes, tapioca and tomato juice. Place the beef mixture in a covered greased casserole and bake at 250° for 3 1/2 hours. Yield: 6 to 8 servings.
Mix dry ingredients with milk and beat. Add sour cream. Add 1/2 Cool Whip. Use remainder of Cool Whip on top.
Blend ingredients well; spread generously on about 30 slices of bread. After spreading, cut each slice into thirds and place on cookie sheets. Bake at 250° for 1 hour. (Two cookie sheets could take a little longer.) Don't cut off crusts.
Combine pudding mix and milk. Beat at low speed of electric mixer 2 minutes or until blended and thick. Add cream cheese and yogurt. Beat well. Cover and chill at least 30 minutes. Line bottom of a 2-quart straight sided glass bowl or trifle with 2 cups cake cubes. Spoon 1 1/2 cups pudding mix over cake. Arrange 2/3 cup peaches, 2/3 cups bananas and 1/2 cup kiwi fruit over pudding. Repeat with remaining ingredients, ending with kiwi. Cover and chill 3 hours. Makes 10 servings.
Put bacon in 3-quart pan and cook until crisp. Cook onion until transparent. Stir in soup, milk and seasonings. Cook until liquid simmers. Add fish cubes. Simmer for about 10 minutes.
Cook fryer with onion in enough water to have at least 1 quart of broth until fryer is done. Cool and debone; break meat into pieces. Cook noodles. Mix chicken, noodles, broth, soups, sour cream and salt and pepper to taste. Pour into a 10 1/2 x 14 1/2-inch baking dish or pan. Cover with bread cubes, then melt margarine and spoon over top of bread layer. Bake at 350° until golden brown, about 45 minutes.
Through a strainer the hard-boiled eggs you force, using the back of a spoon. Then combine with the raw egg yolk. Work in the sugar, butter and shortening, then the flour, cinnamon, vanilla and all of the rind. Form into a ball. Chill. Roll out 1/8-inch thick. Use doughnut cutter or biscuit cutter and place on a cookie sheet. Paint each cookie with unbeaten egg white. Sprinkle with pistachios. Bake at 350° 8 to 10 minutes.
Mix together. Shape into walnut size balls and chill 1/2 hour. Bake at 350° for 15 minutes on greased cookie sheet.
Mash bananas to make 1 cup. Cream sugars and butter until light and fluffy. Beat in mashed bananas, egg and vanilla until blended. Combine flour, baking powder, salt and cinnamon. Beat into banana mixture. Beat in granola and raisins. Drop by teaspoonful three inches apart onto greased cookie sheets. Bake in a 350° oven for 15 to 30 minutes. Remove to wire racks to complete cooling. Makes 3 1/2 to 4 dozen cookies.
Put raisins and water in pan. Heat slowly, about 10 minutes, to plump raisins. Add sugar and vinegar. Boil slowly, about 15 minutes, until thickened. Makes 2 cups of sauce.
Brown meat and onions. Add chicken and mushroom soup. Add chilies. In casserole, place tortillas in bottom. Pour meat mixture over top of cheese. Bake 20 minutes at 350°.
Cream shortening, margarine and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together. Add to creamed mixture alternately with milk and sour cream, beating well after each addition. Stir in flavorings. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. Yield: 16 servings.
Mix brown sugar and dry mustard. Place bacon on wire rack on cookie sheet. Coat with sugar mixture. Bake at 300° until brown and crisp. Drain and cool.
Mix as any fruit cake. Pour into 10-inch tube pan that is lined with brown paper and greased. Bake at 250° to 275° for about 2 hours. Place pan of water on top rack of oven over cake.
In small saucepan, stir Jell-O and undrained pineapple together and bring to a boil. Set aside until room temperature. In very large mixing bowl, fold buttermilk into Cool Whip. Stir the Jell-O and pineapple mixture into buttermilk and Cool Whip mixture. Stir until well mixed and color is uniform. Pour into large oblong Pyrex dish or mold (fits great in the Tupperware ring mold). Makes a delicious holiday salad!!
Blend sherbet and ginger ale. Pour over blueberries and watermelon in 4 tall glasses. Serve immediately.
Layer in order, beginning with lettuce, in a glass bowl. Refrigerate for 24 hours.
Mix sour cream and soup; add chicken. Melt margarine, add crackers and poppy seed. Layer cracker mixture and chicken mixture in casserole, beginning and ending with crackers. Bake at 350° for 1 hour. Serves 8.
Mix together salad dressing mix, honey and orange juice. Set aside 1/4 cup for dipping. Marinate 24 pieces of chicken wings (first and second joints) at least 1 hour, then broil 5 minutes on each side until chicken is cooked and glazed. Serve with dipping sauce.
Mix all the ingredients for the dressing in medium-size bowl. Prepare vegetables and place in large bowl. Pour dressing over vegetables and refrigerate overnight.
Mix dry ingredients. Add water. Stir in ginger. Dip vegetables in batter; drain and fry in deep oil. Use chunks of broccoli, cauliflower, zucchini, celery and mushrooms. Drain on paper towels.
Place sliced bananas and wafers in layers in dish. Mix instant pudding and milk; add Cool Whip and sour cream. Pour mixture over bananas and wafers. Chill overnight.
Soak 1 cup rice in 2 cups of milk for about 2 hours. Add 2 more cups of milk. Cook over low heat for about 20 minutes. When fully cooked, add 2 beaten eggs and sugar. Add remaining milk (1 cup) and cinnamon. Put in a few drops of whiskey to taste. Add to mixture and stir. Put in pie crust (do not cover with crust). Makes 2 pies.
Beat egg whites until stiff. Gradually add sugar. Mix in vanilla. Add nuts and chocolate chips. Mix thoroughly. Drop by spoon onto foil lined cookie sheets. Place in 350° oven. Turn oven off immediately. Leave overnight or equivalent. Makes 2 cookie sheets or about 3 dozen.
Remove cabbage leaves and cover with boiling water till they become limp. Drain. Combine ground beef, 1/2 chopped onion, salt and pepper and rice. Mix well. Shape meat in oblong roll and roll in cabbage leaf using a toothpick to hold together. Place stuffed leaves in roaster and cover with water. Cook at 325° for 1 1/4 hours. In fry pan, saute remaining onion and shortening. Add vinegar and tomato soup. When cabbage rolls are done, drain and reserve 1 cup liquid. Add heated soup ingredients to cabbage rolls with the reserved liquid. Thicken with the cornstarch mixture. Return to oven for about 15 minutes.
Preheat oven to 375°. Place margarine in large baking pan and heat until margarine is melted. Set aside. Beat together milk, eggs, flour, sugar, salt and pepper until well mixed. Add corn, green pepper and pimentos. Place mixture in baking pan. Bake at 375° for approximately 1 hour. Pudding is done when center appears jellied upon gently shaking pan.
Cut each tortilla into 6 pie shape pieces. Heat oil and deep-fry tortillas until crisp. Drain and cool. Place chips on a cookie sheet. Spread each with beans, then sprinkle with cheese. Bake at 325° until cheese melts. Top each with a jalapeno slice. Serve hot. Omit beans, if desired. Makes 6 servings. Preparation time: 0:45.
Mix dry ingredients together in a large bowl. Add onion, egg and milk. Stir until just mixed. Drop by spoonfuls into hot oil in a deep pan. Fry until brown. Drain on paper towel. Makes about 2 dozen.
Press into a 9x13 pan and bake 20 minutes at 350°, then cool.
Add all ingredients; stir constantly over a medium heat. Boil till it forms a hard ball in cool water. Place pot in water in sink and stir or beat until stiff. Pour in a greased pan.
Put chicken in bottom of a 2-quart casserole. Mix sour cream and soup (do not add milk). Pour this over chicken. Bake in oven 1/2 hour at 350° covered with lid, then remove lid last 10 minutes to brown.
Remove water from sour cream by letting it stand awhile. Add Blue cheese to sour cream and mash until cheese is dissolved. Add juice of 1 onion. Add parsley and salt. Store in refrigerator in covered jar. Makes 1 1/2 cups.
Mix cocoa, flour and sugar. Beat milk and egg yolks, then add to dry mixture. Cook until thick. Remove from heat and add vanilla. Pour into baked pie crust. Add meringue, if desired.