HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs slightly; add corn and flour. Mix well and add remaining ingredients. Pour into a buttered 1-quart casserole dish. Set in a pan of water and bake 1 hour at 350° until a knife comes out clean.
Boil 2 cups of water and sugar for 10 minutes; cool and add crushed fruit and fruit juice. Chill. Add charged water before serving. This serves 25 persons.
Add dry ingredients to egg whites and fold in. Spread in greased pie plate. Bake in 350° oven for 1/2 hour. Cool. Top with whipped cream or Cool Whip 1 to 2 hours before serving.
Put butter in hot water. Set aside until butter is slightly melted. Stir together yeast, 1 cup white flour, honey, salt and powdered milk. Add water and butter.
Mix together in small bowl. Microwave for 20 seconds. Mix well and microwave for 20 seconds. Mix well and enjoy on ice cream or the way it is. Makes one serving.
Remove artichoke stems and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
Refrigerate all ingredients, except Southern Comfort, making sure the orange juice and lemonade are thawed.
Put all this in large mixing bowl. Put soda in buttermilk and stir well. Pour this on top of other ingredients. Mix well. Pour in 8 x 10-inch cake pan. Bake until toothpick or fork comes out clean.
Preheat oven at 350°. In a medium saucepan, boil tofu for 15 minutes. Drain well and place in bowl and mash. Add chestnuts, crab, mayonnaise, eggs, shiitake, carrots and green onions. Mix well. Place into greased loaf pan and bake for 45 minutes. Remove pan from oven and pour cream of mushroom soup (undiluted) over loaf. Cover with foil and place in oven for 10 to 15 minutes.
Slice hot dog into little round slices and warm in the microwave for 15 seconds. Put hot dog slices between crackers to make sandwiches.
Fry bacon; set aside. Melt butter; add onions and pepper. Cook. Blend flour, sugar and salt; add milk. Cook over low heat; stir in vinegar and mustard. Pour over potatoes and toss lightly. Put paprika on top.
Mix sugar, vinegar and salt until dissolved. Pour over cucumbers, celery and onion, then put in glass jars. Refrigerate for 24 hours, then put in containers and freeze. I sometimes omit some of the cucumbers and add cauliflower.
Thoroughly blend yogurt into softened cream cheese. Stir in sugar and pineapple, blending well. Line a muffin pan with 6 paper baking cups. Spoon mixture into cups, cover and freeze.
Mix together first 6 ingredients. Mix in crab. Bake in casserole dish at 350° for 20 minutes.
Drain corn well; pour into casserole dish. Beat eggs, then add can milk, salt and sugar. Pour over corn; dot with a tablespoon of butter. Bake at 325° to 350° for 1 hour (until blade of knife comes out clean.)
In a 4-quart Dutch oven, combine lamb shanks, barley, salt, parsley, cloves, bay leaf and 5 cups water. Bring to a boil. Reduce heat. Simmer, covered, until meat is tender, about 1 hour. Remove shanks from soup. Remove meat from bones; discard bones. Cut meat into pieces; return to soup. Add vegetables. Cook until tender, about 30 minutes. Remove bay leaf and cloves. Serves 4 to 5.
Crust: Mix together margarine, flour and pecans. Pat out on 12-inch pizza pan. Brown in oven at 250° until brown (about 35 to 40 minutes). Let cool completely.
Mix flour and salt in bowl, making a well in center. Stir coffee into water in a cup. Pour liquid into dry ingredients, stir thoroughly. Add more flour or water, as needed. Knead until smooth on lightly floured board, about 5 minutes. Wrap in plastic wrap and refrigerate until ready to use. Model with it (1/2 inch thick if you plan to bake it). Bake at 325° for 1 1/2 hours, until hard, on foil-lined cookie sheet. Varnish cooled project to seal.
Mix all ingredients. Pour into 9-inch pie shell. Bake at 350° for 35 to 45 minutes.
Mix lemon juice and the milk until slightly thickened. Add to this mixture the Cool Whip. Put in crust and refrigerate.
Separate biscuits. Crush cornflakes into fine crumbs. Combine with cinnamon. Beat honey and butter together. Dip biscuits in honey and butter mixture, then into crumb mixture. Overlap biscuits in greased 3-cup ring mold. Bake at 400° for 20 minutes. Place on warm serving plate.
Cook spaghetti according to package, drain. Stir in butter or margarine. Add Parmesan cheese and eggs. Form spaghetti into a 10-inch pie plate. Spread cottage or Ricotta cheese over bottom of crust. Cover with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella cheese over top. Bake until melted. Yields 6 servings.
Grease and flour 6 (5 1/2 x 3-inch) loaf pans or 1 (13 x 9 x 2-inch) baking pan. Mix first 5 ingredients. In large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, pineapple and 1/2 cup juice until well blended. Beat in flour mixture until well mixed. Stir in remaining ingredients. Turn into prepared pans. Bake in 350° oven for 50 to 55 minutes. Remove and cool.
In large skillet, heat oil over medium to low heat and saute onion about 3 minutes. Add anchovy and garlic and cook, stirring about 3 minutes. Add tomatoes, tomato paste and red pepper flakes. Bring to boil. Reduce heat and simmer uncovered, stirring occasionally until thickened, about 10 minutes. Add olives and black pepper. Cook pasta according to package directions. Transfer to shallow bowl. Top with sauce and stir to blend. Makes 2 generous servings.
Heat chicken or mushroom soup with about 1/3 can of milk. Remove from heat. Add mayonnaise. Cook broccoli about 5 minutes. Mix all ingredients in a baking dish, reserving a few noodles to put on top. Bake at 350° until bubbly.
In a large bowl, mix flour, cornmeal, baking soda, sugar and salt. With pastry blender, cut in margarine until mixture resembles coarse crumbs. With fork, stir in shredded cheese, vinegar and cold water just until mixture forms a soft dough. Shape into a ball, wrap with plastic wrap and refrigerate for 1 hour. (Or place dough in freezer for 30 minutes.)
Blend together eggs, confectioners sugar and cream cheese. Pour this over mixture in pan. Bake at 350° for 35 minutes. Cut in squares. Serves 15 to 20 people.
Brown ground beef and onion; drain. Stir in water, pepper, tomato paste and sauce; simmer for 15 minutes. Remove from heat. Stir in vegetables and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate each biscuit into 2 pieces. Place biscuits near outer edge, overlapping slightly. Sprinkle remaining cheese in center. Sprinkle oregano on top. Brush biscuits with margarine. Bake at 375° for 25 minutes.
Mix thoroughly 1/2 c. soup, ground beef, onion, egg, bread crumbs, parsley and salt. Press mixture into a 9 inch pie plate and bake at 350° for 25 minutes. Spoon off excess fat. Mix remaining soup with mashed potatoes and frost the meat loaf. Sprinkle with bacon and cheese. Bake 10 - 15 minutes longer.
Brown chops, season and drain fat. Combine remaining ingredients. Pour over chops in baking dish. Bake at 350° for 45 minutes.
Pour 1/2 cup oil in large cooking pot along with onion and garlic. Let fry until onion gets golden. Pour in tomato paste and peeled tomatoes and stir. Add salt, pepper, sugar and basil and cook for 1 hour or so until oil flows to top of sauce.
Cook hamburger meat; drain and cool. Add chopped tomatoes, onions, salt and pepper. Mix all ingredients with mayo or Miracle Whip. This is especially great with pinto beans or peas.
Measure sifted flour. Cream oleo and sugar well; add egg yolks. Beat until mixture turns a lighter color and fluffy. Add soda to sour cream; alternate with flour to the sugar mixture. Beat egg whites stiff, but not dry. Gently fold into cake batter. Add vanilla. Pour into greased and floured 9-inch tube pan. Bake in preheated oven, 300° to 325°, for 1 hour and 10 minutes to 1 1/2 hours until cake springs to touch. Turn out on cooling rack to cool.
Trim off excess fat from pork chops. Roll them in mixture of bread crumbs, salt, pepper, sage and curry powder. Saute in hot oil in skillet until brown. Remove from skillet and place chops in casserole. Top with green pepper and onions. Pour tomato puree or sauce over. Cook in a slow oven, 300°, for 2 hours.
Wash the squash and cut off both ends. Cook in small amount of boiling salted water until tender; drain. When cooled, cut in halves lengthwise and scoop out the center. Combine centers of squash, bread crumbs, salt, pepper, onion and egg; mix thoroughly. Fill squash shells with mixture and place stuffed squash on a shallow pan. Sprinkle tops with grated cheese. Broil 8 to 10 minutes until cheese is melted and filling is heated thoroughly. Serves 4.
Combine all ingredients. Grease a 9 x 9-inch pan and bake at 350° for approximately 30 minutes until it lightly springs up. Cut in small squares while warm.
Saute in water and oil, celery and onions. Combine with rest of ingredients. Place in lightly oiled loaf pan and bake at 350°. Loaf may have to be covered with tinfoil near end of baking if top begins to get too brown. Good served with gravy.
Mix flour, sugar, baking powder and salt in bowl. Make a well in center. Add oil, egg yolks, water, coconut and orange rind. Beat until smooth. In separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. Do not beat or stir. Pour into ungreased 10-inch Bundt pan or tube pan. Bake at 325° for 1 hour and 15 minutes or until the cake springs back when lightly pressed. Invert pan on rack to cool completely.
Dissolve red hots in boiling water. Mix in package of cherry jello. Reheat, if necessary, to dissolve red hots. Add applesauce. Chill to set.
Mix cake as directed on box and put in a sheet pan and bake. Mix pineapple with sugar and bring to a boil, approximately 5 minutes. Pour mixture over cake while still hot. Let cool. Mix pudding as directed on box and add sour cream. Spread on cooled cake. Wait about 10 minutes and spread Cool Whip on top.
Mix in large bowl. Use 1/3 cup of mix for each cup of hot water. Store in airtight container. Great for winter parties!
In large bowl, combine bread pieces, milk and egg and mix well. Add onion, catsup and seasonings. Mix well. Add ground beef and mix with hands. When this is mixed thoroughly, put into an 8 x 8-inch baking pan. Bake at 350° for about 1 hour. Just before it's done, spread catsup on top and finish cooking.
Cook raisins in 2 cups of water for 10 minutes. Add oleo; after oleo melts, add 1 cup of cold water and sugar. Sift flour with cinnamon, nutmeg, salt and baking soda. Add flour mixture to raisin mixture. Stir well and pour into a greased tube pan. Bake at 350° for 1 hour.
Process Oreo cookies. (Can put in big plastic bag and crush.) Blend cream cheese, margarine and confectioners sugar; set aside. Mix pudding with milk. Fold in Cool Whip and blend with cream cheese mixture. Place cookie crumbs in bottom of a 9 x 13-inch pan (reserving some for sprinkling on top). Add pudding mixture and remaining crumbs on top. Must refrigerate to set. Serve cold.
Combine margarine, Worcestershire sauce and seasoned salt; mix well. Pour cereals, nuts and pretzels into large bowl. Pour margarine mixture over cereal mixture. Shake or stir around. Microwave on High for 5 to 6 minutes, stirring thoroughly every 2 minutes. Spread on absorbent paper towels to cool. Store in airtight container.
Beat sugar, cream cheese, butter and margarine for 10 minutes. Add 1/2 cup flour and 1 egg at a time. Start and end with flour. Bake at 300° for 1 1/2 hours.
Heat 1/2 cup water and syrup to boiling. Mix cornstarch with 2 tablespoons water. Add to syrup and cook, stirring until thick. Remove from stove and add crushed strawberries and food coloring. Cool to just lukewarm. Coat bottom of crusts with glaze. Slice strawberries in pie shells and spoon glaze over berries slowly so it goes down in berries. Chill and serve with whipped cream.
Mix all ingredients well. Freeze in trays or convenient size pan. You can use any choice of fruits you desire.
Nuke (microwave) potatoes. Saute onion in oil or butter. Cut up cooked potatoes and add seasoning and cook until potatoes are browned. Serve hot.
Place fat in heavy pan. Add 1 tablespoon water. Add onion and brown. Add remaining ingredients and simmer over low flame for 1 hour. Remove garlic from sauce. This sauce may be used for basting meat or chicken while cooking or as a hot dip for meats at the table. Contains 240 calories. Each tablespoon has 9 calories.
Cream butter and sugar until fluffy. Add eggs, one at a time. Mix well. Add flour mixture alternately with milk and vanilla. Mix well. Add blueberries; stir well. Pour batter into greased muffin tins. Sprinkle tops with sugar. Bake at 375° for 30 minutes. Cool in pan for 30 minutes. Makes 14 to 16 muffins.
Combine all ingredients; mix and pour into 13 x 9-inch cake pan. Bake at 350° for 30 to 35 minutes.
Mix together the oleo, powdered sugar, peanut butter and Rice Krispies. Form into balls and chill overnight.
Brown steak. Mix other ingredients (except onion rings) together. Pour mixture over browned meat. Put onion rings on top. Bake at 350° for 30 minutes. Serve over rice.
First Layer (Crust): Mix 1 stick of melted butter and 2 cups graham cracker crumbs. Form crust.
Peel the squash. Mix squash, diced onion, salt and sugar in a pot with water. Boil for 15 minutes, then drain. In a separate bowl, mix melted margarine, flour, eggs, milk and grated cheese. Add cooked squash to bowl. Mix together, then pour into casserole dish. Bake at 350° for 30 to 35 minutes.
In a large skillet, melt margarine. Add chicken cubes. Brown on both sides. Remove chicken. Add onion and pepper in same skillet. Cook, stirring it, for 10 minutes. Stir in chicken broth. Add chicken and reduce heat, simmering for 5 minutes or until the chicken is tender.
Combine sugar and milk in 2-quart saucepan. Mix well over medium heat. Bring to boil for 6 minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir well until dissolved. Pour into buttered 9 x 13-inch pan. Makes 5 pounds. Can be refrigerated if cool.
Heat oven to 450°. Mix baking mix and water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times. Pat dough into 11-inch square on ungreased cookie sheet. Spread margarine over dough. Mix remaining ingredients; sprinkle over dough. Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
Dissolve yeast and sugar in lukewarm milk. Add butter and 1-1/2 pts. flour. Beat until smooth. Cover and let rise until light. Add rest of flour or enough to make a dough, add salt. Knead well and let rise. Roll 1/4-inch thick. Cut with a biscuit cutter. Brush with butter. Crease through with dull edge of knife and fold over. Let rise until light and bake about 10 minutes in moderate oven.
Combine pudding mix and milk in saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat. Add cream cheese and stir until smooth. Add vanilla. Let mixture cool for 5 minutes, stirring twice. Pour pudding mixture into pie crust. Refrigerate 3 hours or overnight. Place strawberries in circle on outer edge of pie. Place one in center. Place blueberries over remaining pudding. Served chilled with whipped cream on top.
Combine sugar, water, spices and food coloring. Bring to boil, remove from heat, add butter and set aside. Add all dry ingredients together and shortening and milk. Mix well. Roll out dough. Cut into 1/4-inch thick 6-inch squares. Put whole peach or apple into each square. Sprinkle fruit with sugar and spices. Dot with butter. Fold in corners and pinch together. Put into buttered baking pan. Pour syrup into buttered baking pan. Pour syrup over dumplings. Bake at 375° for 35 minutes.
Mix shortening, sugar, egg, molasses and 1 teaspoon ginger with water. Add remaining ingredients. Chill dough. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 400° for 7 to 8 minutes. Frost.
Cream the oleo; add sugar and eggs. Stir in milk and vanilla. Add dry ingredients. Add nuts last. Drop by teaspoonfuls on greased pan. Bake at 350° for 8 to 10 minutes.
Cook prunes, remove seeds and chop. Combine dry ingredients. Add remaining ingredients; mix well. Bake in greased and floured 9 x 13-inch pan. Bake 50 minutes at 350°.
Slightly brown ground beef, onion and green pepper in skillet. Salt and pepper to taste. Drain off fat. Add tomato paste and tomato soup into meat and stir in well. Add 1/2 cup water and stir in. Add cooked spaghetti. Stir in. Put into casserole. Add bread crumbs on top. Bake in a 375° oven for 15 minutes or until crumbs are brown.
Combine the navy or pea beans and 6 cups water; boil for 2 minutes. Let stand 1 hour. Add the remaining ingredients. Cover and bake for 3 hours. Add boiling water as needed. When done, remove lid and let beans brown.
Cream together the first seven ingredients. Add flour, baking soda and salt and stir. Add rolled oats, chocolate bits and peanuts and mix. Drop by large teaspoonfuls onto a greased baking sheet. Bake at 375° for 12 minutes. Makes 5 to 6 dozen cookies.
Cream butter or Crisco together. Add sugar, vanilla and eggs, mixing well. Blend in flour, baking powder and salt. Blend in milk. Bake 1 hour or until cake is done in a 350° oven.
Mix all ingredients, except Sprite, then freeze. Remain frozen until time to serve. Let set out a few minutes to partially thaw. Add Sprite to suit your taste.
Mix all ingredients and place in two greased casserole dishes. Let stand overnight in refrigerator. Freeze one and bake the other at 350° for 1 hour. Yields 2 casseroles each. Serves 6 to 8.
Cut fine the first 5 ingredients. Mix next 5 ingredients and boil 20 minutes, then jar and seal. Makes 4 to 5 quarts.
Wash broccoli in very hot water. Break into bite size pieces. Mix chopped onion into broccoli pieces. Add grated cheese, salt and pepper.
Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan. Bring to a boil; cover and simmer until all water is absorbed, about 5 minutes. Place rice in bowl and refrigerate. When chilled, add beans, tomato, celery, green pepper and onion to rice. In jar, combine remaining 1/4 teaspoon salt, chili powder and vinegar. Add oil; cover and shake vigorously. Pour over rice mixture and toss gently.
Cook broccoli 2 minutes less than directed on package. Drain. Spread on bottom of baking dish. Melt margarine. Blend in flour and pepper. Add broth and milk. (Best to remove from heat while adding.) Bring to boil. Reduce heat; cook 5 minutes. Add cheese. Pour half the sauce over broccoli. Add chicken; cover with rest of sauce. Bake 10 minutes or more in 425° oven or until slightly brown. Serves 6.
Dissolve jello in 2 cups boiling water. Add cold water to make 1 gallon. Place tea, cinnamon and cloves in large saucepan. Pour remaining 2 cups boiling water over this. Heat for 20 minutes (don't boil). Remove and strain. Add sugar, pineapple juice and lemon juice. Stir into jello mixture. Makes about 1 1/2 gallons.
Place rolls in greased tube pan. Mix sugar, pudding and cinnamon and sprinkle on rolls. Pour melted butter on sprinkle mixture. Leave out overnight. In the morning, bake at 350° for 30 minutes. Let stand 5 minutes and turn out on dish. Use a large plate because this makes a large coffee cake.
Coat pizza pan with Pam. Place cookie dough on pan (starting in middle and work outwards) until pan is covered. Bake according to directions. cool completely. Mix cheese, sugar and vanilla. Spread on dough. Arrange fruit. Mix juice with gelatin, bring to boil. Stir occasionally. Cool until slightly thicken. Spread on fruit. Refrigerate.
Mix all ingredients. Bake at 350° for 35 to 40 minutes in ungreased 9 x 13-inch pan. Serve with whipped cream or with frosting.
Sift flour, baking powder and salt into a mixing bowl. Pour in milk and mix briskly with a fork, just until dry ingredients are moistened. Drop dumplings by heaping teaspoonfuls into boiling kettle of liquid. Cover kettle snugly. Cook for 12 minutes exactly (no peeking).
Mix ingredients; refrigerate. Bake as needed in a 375° oven for 20 minutes. Recipe will keep up to 4 weeks in refrigerator.
Mix together and bake in a greased 9 x 9 pan for 30 minutes at 350°. For a 8 x 8 pan bake 5 minutes longer. To double this recipe bake in a 9 x 13 pan.
Brown sausage and drain off fat. Melt Velveeta cheese in microwave. Add sausage and sour cream. Beat until mixed well. Serve with chips or crackers.
Mix all together. Refrigerate at least 2 to 3 hours. Keeps well for several days.
Mix in order given. Bake in 2 loaf pans for 45 to 60 minutes. Start at 325° and turn back to 250° for last half of time.
Combine first 6 ingredients and put into crock-pot. Cook on low all day (8 hours). Have plenty of water (to top ring of crock-pot). You can add hot pepper if you like a hot taste. Add salt and black pepper to taste. Brown beans can be used. Use brown or white rice. Boil according to package directions. Serve over rice.
Slice the onions and separate into rings. Place in a container and cover with buttermilk. Cover tightly and marinate overnight in the refrigerator. To cook, shake gently to remove excess buttermilk and dredge in flour. Fry in a skillet or deep-fry until golden brown. Drain on paper towels.
Cream together the shortening, egg, sugar and buttermilk or sour milk. Sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk. Mix flour, salt, soda and baking powder. Add flour mixture to creamed mixture. Bake on greased cookie sheet 12 to 15 minutes at 350°. Frost immediately with juice of 1 orange mixed with powdered sugar to spreading consistency.
Use the usual method for jello, using measurements above. Pour into a 9 x 13-inch pan.
Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake 10 to 15 minutes at 450°.
Pour cider into large saucepan. Add cinnamon sticks. Stick cloves into unpeeled orange. Add the clove stuffed orange and allspice to cider. Simmer the cider for 15 minutes. Stir a few times with a spoon. Let cider cool for 10 minutes. Put strainer over punch bowl. Pour cider slowly into bowl through the strainer. Discard orange, allspice and cinnamon sticks. Serve in punch cups while still warm. Serves 8.
Roasted red peppers: Roast red or green peppers on top rack in broiler. Blacken on all sides. Remove from broiler, place in plastic bag and seal for 10 minutes. Remove from bag, remove blackened outside, seed and rinse. Cut into narrow strips.
Mix all ingredients (except crackers and butter). Pour into a 9 x 13-inch baking dish. Crush crackers and sprinkle over top. Melt margarine and pour over crackers. Cover with foil. Bake at 350° for 45 minutes or until bubbling.
Mix bean dip and cream cheese together. Spread on bottom of 13 x 9-inch platter. Mix sour cream and taco seasoning and spread on top of first mixture. Cut onions and tomatoes and spread on top. Finally, top with taco cheese.
Mix sugar, oil, eggs, peanut butter and vanilla. Sift dry ingredients into the mixture, stir and mix well. Bake at 350° for 30 to 40 minutes until done. Cool and cut.
Cream butter and sugar. Add egg and flour to consistency to knead. Knead well. Roll out thin on floured paper. Sprinkle with sugar and cut with cookie cutter. Place on greased cookie sheet. Cook in 350° oven until light brown.
You may add: cut-up oranges, grapes, melon or walnuts; sprinkle coconut on top.
In a large bowl, mix the flour, sugars, shortening and cinnamon like pie crust. Reserve 3/4 cup of this mixture for topping. To the remaining mixture, add the salt, baking soda, vanilla and eggs. Stir until mixed. Add the buttermilk and blend until smooth. Pour the mixture into a greased and floured spring-form angel food pan. Sprinkle reserved mixture lightly over the top. Bake in a 350° oven for 45 minutes or until the cake tests done. Cool before removing from the pan.
Pound flank steak to tenderize several hours before cooking. Score steak in diagonal cuts. Sprinkle lightly with salt and pepper or garlic salt and parsley.