HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine margarine and cracker crumbs, blending well. Spoon 1/2 of crumbs into shallow 2-quart casserole. Cover with chicken. Combine sour cream, soup and broth. Add salt and pepper. Blend well and pour over chicken. Top with remaining crumbs. Cover casserole and bake in preheated 350° oven for 20 to 25 minutes. Yields 6 servings.
Mix flour with sugar. Pour cream over mixture. Add butter on top. Bake in an unbaked pie shell at 350° for 40 to 45 minutes. This is an old recipe like we used to carry to school.
Brown and break up meat. Add the next 12 ingredients. Cook until vegetables are partially done, then add remaining ingredients. Cook until vegetables are at crispness you prefer. Sometimes instead of potatoes, you can add a handful of broken spaghetti, rice, barley or macaroni. Cook in a large Dutch oven as full as it will go. Goes great with corn muffins.
Blend sugar and oil. Add eggs. Add dry ingredients alternately with buttermilk. Add vanilla, prunes and nuts last. Pour into greased 8-inch pans. Bake 45 minutes at 300°. Ice with Caramel Icing.
Tear an egg size hole in the middle of the bread. Grease the top of the hot tin-can stove with margarine. Lay bread on the stove and break the egg into the hole of the bread. Cook until egg begins to harden on the bottom and bread turns brown underneath. Insert pancake turner under to peek; put more margarine on the stove top. Turn over the bread and egg to cook the other side. Add salt and pepper to taste. Remove to a plate to eat.
Combine meat, rice, onion and seasoning. Shape into small balls. Mix tomato soup with water and heat. Drop meatballs in and cover; cook slowly for about 60 minutes. Serves 6 people.
Simmer meat in salted water for 2 1/2 hours, skimming every so often. Let broth stand overnight until fat congeals. Remove fat. Add vegetables, juice and seasonings. Simmer slowly for about 2 hours.
Preheat oven to 350°. In medium size bowl, with electric mixer at high speed, beat egg white and salt until soft peaks form. Beat in sugar, 1 tablespoon at a time until stiff and glossy. Stir in nuts and chocolate chips. Drop mixture by rounded teaspoon onto foil covered cookie sheet. Place in oven. Close door. Turn oven off. Do not open door. Leave cookies in oven overnight. Remove from foil; store in airtight container. Makes about 2 1/2 dozen cookies.
Beat cheese spread, butter, salt and garlic powder until smooth. Then add mayonnaise and crab meat. Mix all very good. Cut muffins in half. Spread mixture on the 12 halves. Cut each half into 6 pieces like a pie. You will have 72 small pieces. Freeze on a cookie sheet. Bake at 350° for about 20 minutes or until they puff up and are a little brown. Serve hot. Kids like these. Don't bake too long.
Combine shortening, brown sugar and eggs. Stir in cold coffee. Sift together the flour, soda, salt, nutmeg and cinnamon. Add to coffee mixture. Chill at least 1 hour. Drop by teaspoonfuls onto lightly greased baking sheet. Bake until set, just until when touched lightly by finger. Bake at 400° for 8 to 10 minutes. Makes 6 dozen.
Brown beef in shortening. Add onion, garlic, salt, ginger. Drain pineapple. Add water to juice to make 2 cups liquid. Add 1/2 cup liquid to meat and simmer until tender. Combine beef bouillon cube, molasses, brown sugar, cornstarch with remaining liquid. Add to beef. Simmer until thickened. Arrange green beans and pineapple on top. Serve with cooked rice.
Peel potatoes and cut into small cubes. Cut onions into small pieces. Melt bacon grease and pour over potatoes and onions. Add salt and pepper and mix together. Cook in microwave for 30 to 45 minutes or until done.
Mix well and cook 15 to 20 minutes on low heat. Serve hot. Serves 4 to 6 people.
Rinse cleaned smelts thoroughly; wipe dry. Season the smelts with salt, pepper and lemon juice. Cover; allow them to stand for 15 minutes. Dip the smelts in cream or milk, then roll them in cornmeal. Fry the smelts gently in butter, until the fish flakes easily when tested with a fork. Place the cooked smelts on a platter.
Blend together thoroughly Cool Whip and cream cheese. Pour into graham cracker crust. Refrigerate before serving.
Mix all together and chill before serving with cauliflower, celery, carrot sticks, zucchini, cucumber slices or any other fresh vegetable of your choice. Real good.
Preheat oven to 350°. Remove outer skins from garlic head. Slice off tops where it comes to a point. Melt butter and oil in a 9 x 13-inch baking pan. Remove from heat and add wine. Add potatoes and garlic. Cover with aluminum foil and bake 1 to 1 1/2 hours, basting every 15 minutes. Cool.
Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning. Pour into cans and seal.
Mix all ingredients and chill. Serve as a dressing for fruit salad or as a dip for raw fruit slices.
Salt and pepper chicken only. Mix soup, water, mushrooms, onion soup mix and rice together. Put chicken in baking pan and pour soup mixture over top. Top with butter and almonds. Bake 1 1/2 hours at 350°.
Line cavities with milk chocolate and allow to dry. Place almond in mold and top with coconut paste. Cap mold with chocolate.
Press rolls in ungreased pizza pan with points toward center. Top with sausage, potatoes, cheese and egg mixture. Bake at 350° for 25 to 30 minutes.
In a 6-quart saucepan, heat oil over medium heat. Add next 8 ingredients; cook, stirring occasionally, until vegetables are tender. Add tomatoes; stir until well blended. Stir in cream, sherry and rum. Reduce heat to low and simmer 1 hour, stirring occasionally. Stir in lemon juice and crab; cook 5 to 10 minutes longer or until crab is heated through. Serve warm. (Sherry is strong flavored; adjust to taste.) Yields 8 to 10 servings.
Combine sugar, Milnot, cocoa, butter and salt and boil 1 to 3 minutes. Remove from fire. Add coconut, peanut butter, nuts and dry oats. Drop by spoonfuls on waxed paper until set.
Chop or shred fine the cabbage; place it in a shallow casserole. Pour milk over cabbage until most of the cabbage is covered. Dot with butter. Sprinkle bread crumbs on top. Bake at 350° for 1/2 hour, covered, and for 1/2 hour, uncovered.
Pound the chicken breasts until thin. Sprinkle with salt and pepper. Coat chicken with egg and cover with bread crumbs. Place on waxed paper and let dry for about 20 minutes. In a large frying pan, heat the oil and brown the chicken on both sides. Drain on paper towel and let chill. Mix all other ingredients in a small bowl, except the lemon. Season to taste. Serve chicken finished with the sauce and garnished with lemon wedges.
Add hot water to onion soup mix. Stir, add rice, butter, salt, pepper and lemon juice. Place frozen broccoli in greased 2 qt. casserole dish. Pour rice mixture over broccoli. Cover with lid and bake at 375° for 45 minutes.
Boil raisins, water and 3/4 cup of sugar until raisins puff. Combine 1/4 cup of sugar, salt, cornstarch and beaten egg yolks. Add to raisin mixture and then mix in the sour cream. Cook until thick. Add vanilla and pour into baked pie shell. Top with meringue and brown lightly.
Mix baking mix, milk and cheese until a soft dough. Beat vigorously for 30 seconds. Drop dough by spoonful on ungreased cookie sheet. Heat oven to 450°. Bake for 8 to 10 minutes or until golden brown. Mix oleo and garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Drain and mash chick peas (also known as garbanzo beans) and mix this with all other ingredients. Let stand 10 minutes. Heat 2 to 3 inches oil and drop mix by teaspoonfuls to light brown. Remove and drain. Heap them into pita bread with salad or a generous garnish of salad dressing and tahini sauce. You can also spear on toothpicks and dip in yogurt.
Fry bacon until crisp, and stir in flour and blend. Add onions, vinegar, salt, pepper, sugar and water. Cook 5 minutes. Pour over hot potatoes and mix lightly. Serve while warm.
Gradually add sugar to softened cream cheese, mixing until blended. Stir in vanilla and salt. Shape into balls and roll in shredded coconut.
Dice onion; simmer in water until dry. Add hamburger; crumble as much as possible. Cook until done. Use fork and crumble hamburger as much as you can while cooking. Drain all water off. Add salt, pepper, brown sugar and ketchup. Cook a few minutes; taste to see if it needs more salt, pepper or ketchup. Serve on hot dog and bun, or just eat on hamburger bun.
Brown hamburger with onion in skillet. Drain grease. Add mustard, catsup and soup. Stir together. Heat until mixture bubbles. Stir, reduce heat and simmer for 15 minutes, stirring occasionally. Brown hamburger buns and top with souper burger mixture.
Mix sugar, flour, salt and cocoa. Add egg, milk and butter. Cook until thick, stirring constantly. Pour into a baked crust, cover with meringue and bake at 350° for 12 to 15 minutes, or until golden brown.
Beat eggs. Blend in sugar and flour. Add remaining ingredients. Pour into greased pie pans. Bake at 350 degrees for 30-4 minutes or until knife comes out clean. It makes it own crust.
Heat oven to 325°. Grease a jelly roll pan. Heat sugar, syrup, oleo and salt until sugar is dissolved, about 5 minutes. Stir over cereal and nuts in a large bowl until well coated. Spread mixture in pan. Bake 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 1 hour. Store in airtight container.
Drain fruit; reserve juice. Measure juice, using 2 cups. Heat to boiling; dissolve Jell-O. Use remaining juice and Coca-Cola to 2 cups. Add; stir in. Cool until syrupy. Cut cherries when gelatin has begun to set. Stir in fruit and nuts. Mix cream cheese, powdered sugar and Cool Whip with beaters. Spread on set Jell-O.
Blend soup and water. (If you use Cheddar cheese soup, it should be stirred to smooth first.) Measure out 1/4 cup to combine with beef, bread crumbs, onion, parsley and egg. Shape mixture into meatballs. Brown meatballs; pour off excess drippings. Add remaining soup mixture. Cover; cook over low heat for 15 minutes. Stir often.
Boil unpeeled potatoes; cool, peel and dice. Mix all ingredients in a large bowl. Add mayonnaise, salt and pepper to taste.
Combine water, milk, margarine and sugar in a 4-quart saucepan. Bring to a low boil. Add rice. Adjust heat to maintain low boil for 40 to 45 minutes, stirring often.
Cream butter and sugar; add beaten egg. Mix well. Stir in apples and all dry ingredients; add nuts. Bake in buttered casserole at 350° for 45 minutes. Serve hot. Top with ice cream or whipped cream.
Mix first four ingredients in slow cooker and add wieners to mixture. Heat on high in slow cooker until thoroughly heated, then cook on low until ready to serve. (If you double the recipe, do not add more vinegar.)
Cook the first 3 ingredients to soft ball stage (almost 250°). While this is cooling, put the following in a large bowl: 1/2 cup Karo (at room temperature) and the egg whites; beat slowly until mixed, then beat hard until fluffy. Beat in first mixture in a fine stream. When all mixed, add the vanilla. Beat hard for 3 minutes. May add the jello (any flavor).
Heat oleo; add sauteed onion and meats. Add tomatoes. Add rest of vegetables. Add seasonings. Mix well and cook slowly for 1 hour.
Heat oven to 350°. Spread nuts in shallow baking pan and bake 10 minutes. Mix butter and salt; toss lightly with nuts. Sprinkle cheese over top. Bake 3 to 4 minutes.
Brown meat; drain. Cover barely with water; simmer 30 minutes. Add remainder of ingredients and cook down. Serve warm with large Fritos or tortilla chips for dipping.
Rub inside of fondue pot with garlic clove. Discard garlic. Set heat at simmer setting. Melt butter. Add flour and stir until mixture thickens. Add milk gradually. Stir constantly until thick. Add cayenne pepper and garlic salt. Add cheese, 1/4 cup at a time. Stir in a figure eight motion until cheese melts. Add wine and stir until blended. Heat 10 minutes to blend flavors. French bread and you're ready to impress. Happy eating.
Cream butter and shortening. Add sugar. Add eggs, one at a time. Add vanilla. Sift dry ingredients together. Add dry ingredients alternately with milk to creamed mixture. Bake for 80 minutes in a 325° oven. Use a large greased and floured Bundt pan. I sometimes make six cupcakes and pour the rest in the Bundt pan. Cupcakes cook in about 20 minutes.
Drain pineapple. Add yogurt and orange jello; stir well. Add cottage cheese; mix well. Chill.
Cook rigatoni according to package directions. Drain. Meanwhile, in 10-inch skillet, cook bacon until browned. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crisply tender (4 to 5 minutes). Add rigatoni and remaining ingredients, except parsley. Continue cooking, until cheese is melted (3 to 5 minutes). Sprinkle with parsley.
In a double boiler melt oleo and caramels; add vanilla and nuts. When it is cool enough, butter hands and roll mixture into small balls. Refrigerate until firm. Dip balls into melted paraffin and Hershey bars.
Mix all ingredients in 9 x 12-inch pan. Cover and cook at 350° for 1 1/2 hours. Don't remove lid or stir while cooking. Add Tony Chachere's spice seasoning until salty. Serve with salad and warm Italian bread.
Beat milk and pudding until it thickens. Fold in sour cream and orange juice. Chill before serving. Use all your favorite fruits for dipping. (Hint: If you want to use apples, after slicing soak in any citrus juice. This will keep them from turning brown for hours.)
Butter sides and bottom of Dutch oven. Mix all ingredients (except pineapple) in saucepan and cook until slightly thick. Pour in bottom of Dutch oven evenly. Place layer of pineapple on top of mixture. Place cherry in center of each pineapple.
Drain crab meat; slice fine. Combine with all other ingredients. Allow to chill for 1 hour. Serve with chips or crackers. Makes 2 1/2 cups.
Spread a layer of chips on an ovenproof platter. Sprinkle some Cheddar cheese over the chips, then add the hamburger on top of that. Have refried beans heated in a glass measuring cup (with some water added to make it a little soupier) and pour or spoon over the hamburger. Add remaining cheese on top. Place platter in oven on broil; watch until cheese is bubbly and chips turn light brown. Remove; quickly sprinkle tomatoes and jalapenos evenly. Dot the entire top with sour cream and guacamole.
Beat egg whites until stiff, gradually adding sugar. Add vanilla, nuts and Ritz crackers. Bake in well-greased 9-inch pie plate. Bake 30 minutes at 325°. Cool and top with 1 cup unsweetened whipped cream. Chill 3 hours.
Mix together and press into greased and floured oblong pan. Bake 20 minutes or until brown at 300°.
Mix dry ingredients and garlic juice together and enough tomato juice to hold meat mixture together. Roll into balls (1 1/2 inches). Use remainder of tomato juice and make sauce in a large saucepot. Bring to a boil and drop meat balls, one at a time, into sauce and simmer for 2 hours. Yields 75 meat balls.
Layer first 3 ingredients into a deep-dish 9-inch pie pan greased with vegetable oil. Beat eggs and 1 cup sugar. Add flour gradually. Add butter and vegetable oil; beat well. Pour over berries. Bake at 325° for 60 minutes.
Combine biscuit mix and 2 tablespoons of the sugar in medium bowl. Save rest of sugar for sprinkling over top. Stir in milk, make according to box. Turn out onto floured board, knead lightly, about 10 times. Roll out not more than 1/4-inch thickness. Cut out with 2-inch cutter. Makes 30 to 36 rounds.
In medium saucepan, combine preserves, lemon juice, cornstarch and cinnamon. Cook and stir until well blended and slightly thickened. Stir in frankfurters and pineapple; heat through. Just before serving, stir in apple and orange. Serve warm. Makes about 3 1/2 cups.
Saute onions in salad oil until tender, but not brown. Add broth, tomatoes, okra, turkey, parsley	and paprika. Simmer for 10 minutes. Season to taste with salt and pepper. Serve over rice.
Melt caramels and 1/3 cup milk together over low heat. Mix cake mix, melted butter, milk and nuts by hand. Put 1/2 of batter in 9 x 13-inch greased pan. Bake at 350° for 6 minutes. Take from oven and pour caramel mixture over top. Sprinkle chocolate chips over caramel. Dot top with the rest of cake mix mixture. As it cooks, it will form a top crust. (Dot close together.) Bake at 350° for 15 minutes. Cut when cool.
Beat together egg yolks and sugar until thick; add carrots, walnuts and cake meal. Gently fold in stiffly beaten egg whites. Bake in spring-form pan 1 1/4 hours in preheated 300° oven.
Soften cream cheese. Add mayonnaise and sugar. Blend well. Add pineapple, nuts and cranberries. Fold in whipped cream. Freeze in a Pyrex dish. Keep in freezer. Cut into squares and serve.
Cook noodles according to label directions. Drain well. Brown chuck in skillet along with onions and green pepper. Pour off excess fat. Stir in tomato sauce and seasonings. Blend cottage cheese and cream cheese until smooth. Spoon 1/2 noodles into buttered dish 2-quart casserole. Cover with cheese mix and add remaining noodles. Pour meat sauce over noodles. Place in refrigerator for 1 hour before meal time. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Serves 6 to 8 persons.
Cut sausage into 4-inch pieces. Brown in oil. Remove from pan. Brown onion and pepper until tender. Add puree and 1 can of water. Add sausage and mushrooms. Add 1 teaspoon dry mustard and 1 teaspoon of Worcestershire sauce. Simmer all ingredients for 1 hour in saucepan. Serve on small Hoagie buns. Serves 4.
Add all of the ingredients except ground beef and bean sprouts. Cook for 1/4 an hour. Add beef and cook 1 hour. Add bean sprouts (chopped fine). Cook until heated through.
Brown beef on High 2 to 3 minutes. Stir in spaghetti sauce and water. Combine Ricotta, egg and pepper. Spoon 1/2 cup sauce. Alternate layer of noodles and egg mix, Mozzarella and sauce. Form 2 layers. Microwave covered on High for 8 minutes. Microwave on 50% for 30 to 35 minutes or until noodles are tender. Top with Parmesan and let stand 15 minutes.
Blend together cream cheese, eggs, sugar and vanilla. Place vanilla wafer in center of cupcake paper. Add cheese mixture. Bake at 350° until slightly brown, 25 to 35 minutes. Let cool. Top will form a well. Fill indentation with pie filling.
Rinse and cut up vegetables. Boil water. Add vegetables. Add sauces 20 minutes later. Stir occasionally. When soup is hot and thick enough, turn the stove off. Cook soup on high.
On lightly floured surface, let thawed dough stand for 1 hour. Brown meat; drain and add onions. Cook until tender. Stir in tomatoes, tomato paste, Parmesan and seasonings. Simmer 15 minutes. Roll out dough to 15 x 11-inch rectangle. Press into 9 x 13 x 2-inch greased pan and up 1-inch on sides. Cover dough with cheese and meat. Repeat layers. Bake at 425° for 20 minutes. Sprinkle with Parmesan. Let stand 10 minutes before serving.
Grease aluminum pie tin, 9-inch, and sugar it. Mix and pour into tin. Sprinkle chopped nuts and/or coconut on top and bake at 350° for 25 minutes. Lightly sprinkle powdered sugar over top when slightly cool. (Recipe can be doubled and put in pan and cut as for squares.)
Melt butter in large skillet. Add shrimp and cook on medium heat until shrimp turn pink. Lift out shrimp and set aside. Heat butter and liquid on high about 2 minutes. Add onion, celery, garlic, bay leaves, parsley, thyme and basil. Cook about 3 minutes. Stir in green onions, lemon juice, bouillon, crab boil, crab meat and shrimp. Heat about 2 minutes. Add beaten eggs. Mix, then stir in bread crumbs. Remove from heat. Can be frozen. Use about 1/2 to 1 cup per serving for redfish, trout or flounder. Use approximately 1 tablespoon for each large mushroom.
Combine first four ingredients. Cook until it starts to thicken. Take off heat and add strawberry jello and red food coloring. Pour over berries. Put in refrigerator. Cool. Serve with Cool Whip or whipping cream.
Boil fryer and remove meat from bones. Heat soup, broth and tomatoes in saucepan. Place in baking dish in layers chicken, onions, Doritos and cheese. Pour soup mix over layers and bake at 350° for 45 minutes.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 13 x 9-inch baking dish. Sprinkle bread evenly with cheese and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes. Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving.
Sprinkle Jack cheese and 1/2 the Cheddar in bottom of pie crust. Distribute chillies over cheese. Beat eggs and half and half, salt and cumin. Pour over cheese in the pie crust. Sprinkle remaining cheese over pie filling. Bake at 325° for 40 minutes or until pie sets.
Boil potatoes until fork-tender. Peel and dice. Blend remaining ingredients with potatoes in large bowl. Cover and chill 1 hour before serving. Serves 6.
Combine sugar and flour in saucepan. Combine egg and fruit juices and blend into flour mixture. Cook over low heat until mixture thickens, stirring constantly. Remove from heat; add margarine and cool. Fold in fruit.
*Pears, apples, peaches, Queen Anne cherries, pineapple chunks, apricots, etc.
Mix all ingredients together and then form into balls (meatball size). Brown the meatballs in the butter in a large frying pan. After browning, set aside while preparing the sauce.
Cream margarine and sugar until light and fluffy. Beat in egg yolks. Combine flour and baking powder. Add to cream mixture, alternating with milk. Beat well after each addition. Stir in vanilla. Pour batter into 2 greased and floured pans. Bake at 350° for 35 minutes or until done. Cool and remove from pans.
Mix sugar, flour and salt. Add eggs and beat well. Bring milk to a boil, add egg mixture and cook over medium heat until thick. Cool and add vanilla. Pour into unbaked Sweet Crust pie shell and top with lattice top crust. Bake at 350° for 30 to 35 minutes or until golden brown. Serve hot.
Put all ingredients in top of double boiler over boiling water. Beat with mixer 7 minutes or until icing is stiff enough to stand in peaks. Remove from heat and frost cake.
Boil and dice chicken breast. Chop remaining ingredients and mix with chicken and cooked pasta. Mix dressing and mayonnaise until smooth. Add to pasta mixture and stir thoroughly. Chill several hours before serving.
Combine sugar, cocoa and milk in pan; boil for 1 minute. Add remaining ingredients and roll in balls. Eat.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut crust from bread slices and cut each slice into 5 fingers. Place bread over fruit. In a bowl, mix sugar, flour, egg and oleo. Pour over bread and fruit. Bake at 350° for 35 to 40 minutes or until golden. Makes 6 to 8 servings.
Cream butter, margarine and sugar in bowl until light and fluffy. Beat in eggs. Add flour and salt; mix well. Beat in vanilla. Chill, tightly covered, overnight. Shape into 1-inch balls. Top with pecans. Place 2 inches apart on foil-lined cookie sheet. Bake at 300° for 20 minutes or until light brown around edges. Remove foil and cookies from cookie sheet immediately. Cool on foil. Store in airtight container. Yield: 72 servings.
Combine in saucepan or double boiler the sugar, flour, cocoa and salt. Stir in milk. Beat and add lastly the egg yolks. Reserve whites for meringue. Cook, stirring constantly, until well thickened. Remove from heat and add 2 tablespoons butter or margarine and 1/2 teaspoon vanilla.
Heat oven to 350°. Generously grease 12-cup fluted tube pan. In large bowl, blend 2 clear cake mix packages and remaining ingredients until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 325° for 45 to 55 minutes or until toothpick inserted comes out clean. Sprinkle topping packet over cooled cake. Makes 12 to 16 servings.
Beat eggs and sugar together for 10 minutes. Add flavoring. Add sifted dry ingredients and water. Beat together thoroughly. Lightly grease 9 x 13-inch pan (bottom). Bake at 325° to 350° for 15 to 20 minutes. Cool in pan. Spread with whipped cream and cut into serving size pieces. Try other toppings like lemon, caramel or chocolate.