HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and Miracle Whip. Add pineapple and cherries. Whip cream and add to first mixture. Fold in marshmallows and freeze.
Place pie crust in pie pan. Mix meat, potatoes, onion, pepper and parsley. Place mixture on one side of pie crust, then place pat of butter and 1 tablespoon water. Fold pie crust over and pinch sides together. Put 3 vent holes with knife on top. Bake at 350° for 1 hour. (Amount of crust depends on amount of pasties. You will have 2 pasties per pie pan.)
Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until lemon colored. Combine flour and baking powder. Add to creamed mixture. Alternate with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan and bake at 325° for 1 1/2 hours. Let cool about 15 minutes.
Mix first 5 ingredients; add chocolate chips. Pour into greased and floured tube pan. Bake for 1 hour. Serves 12 to 20.
Combine celery, onions, mushrooms, shallots, parsley and poultry seasoning. Saute in bouillon for 5 minutes. Combine with the remaining ingredients and shape into a loaf. Place in a 1 1/2-quart loaf pan coated with nonstick cooking spray. Bake at 350° for 1 1/4 hours or until done.
Place potatoes in a Dutch oven. Cover with water and bring to a boil. Cook 8 minutes or until tender. Drain. Place in a large bowl. Add onion and next 4 ingredients. Toss gently.
Peel and grate raw sweet potatoes. Mix remaining ingredients. Pour into greased baking dish. Dot with butter. Bake 1 hour at 350°.
Thoroughly cream the butter, sugar and vanilla. Add flour and mix well. Stir in chocolate chips and nuts. Press mixture into 15 1/2 x 10 1/2-inch pan. Bake at 350° for 20 to 25 minutes. Cut while warm into bars. Cool before removing from pan. Makes 5 dozen.
Preheat oven to 450°. Line cookie sheet with foil. Brush foil with 1 teaspoon oil. Cut potatoes lengthwise into 1/2 thick wedges. Transfer to bowl. Add remaining oil, salt and pepper; toss. Spread potatoes in single layer on cookie sheet. Bake 25 to 30 minutes or until crisp.
String and break up beans; pack in quart jars. Add one tsp of salt per jar. Cook for 3 to 3 1/2 hours or pressure cook 20 minutes at 15 pound pressure in pressure cooker.
Place tenders on broiler pan. Broil 5-inches from heat just until cooked through, about 8 to 10 minutes, turning once.
Take rolls out of the package and lay into the cookie sheet. Press the seams together. Bake at 375° for 10 minutes or until light brown. Cool. Mix remaining ingredients and beat until smooth. Spread on cooled crust. Cut up and put on any vegetables you want.
Brown hamburger; drain fat. Chop onions and green pepper. Add all ingredients together; bring to a boil. Cover and simmer 20 minutes. Pretty spicy. Goes great at a cookout. Makes 8 cups.
Melt brown sugar, margarine and white sugar. Stir ingredients just until mixed. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
Mix ground chuck, eggs, cracker crumbs, 1 onion, Worcestershire sauce and salt together and roll in flour. Make patties. Put into ungreased skillet.
Mix ground beef, onion, rice and eggs; roll into balls. In a large pot, mix the tomato soup and sauce with 3 cups of water. Put some of the hamburger balls in the 3 green peppers. Put peppers and hamburger balls in the tomato soup and sauce. Stir and cook over medium heat for 1 hour. Stir occasionally. Turn heat on low and cook until done, about another 1 hour.
Beat egg yolks in saucepan; mix sugar, cornstarch and flour. Add to egg yolks and beat until smooth. Place over medium heat and add orange juice, lemon juice and pineapple. Cook until thick, stirring constantly. I cook mine in microwave in 4-cup Pyrex measuring cup, about 9 minutes, 2 minutes at a time, on High. Cool and spoon into pie crust. Put in refrigerator until filling is cold, then put meringue, 3 egg whites and 6 tablespoons sugar on top and bake until golden brown.
Saute onions and mushrooms. Blend in flour, salt, pepper, milk and sherry. Cook until thick. Add turkey, ham and water chestnuts. Pour into casserole dish and top with cheese. Bake 25 to 30 minutes at 400°. Serves 4. Good to use up leftovers.
Add eggs, milk and bread crumbs to purchased ham loaf. Mix all together and brown. Remove loaf and add brown sugar, water, vinegar and mustard. Boil for 5 minutes. Put loaf in a casserole dish and pour syrup over the top. Bake as you would a meat loaf.
Mix eggs and butter. Add sugar and flour, then pecans. Bake at 350° for 20 minutes.
Combine all ingredients, but use only 1/2 of oleo. Pour into greased 2-quart dish or 9 x 13-inch pan. Top with 1/2 oleo and 2 cups crushed corn flakes. Bake at 350° for 1 hour.
Sift flour, sugar, baking powder, salt and cinnamon together. Beat eggs and milk. Add applesauce and oil. Add to dry ingredients; mix well. Drop batter by teaspoon into 375° fat. Fry until golden brown on both sides. These will turn over by themselves. If not, turn them over.
Add ingredients one at a time; mix until moist. Grease a muffin pan. Drop into muffin pan. Bake for 10 to 15 minutes.
Preheat oven to 350°. Cream together butter, sugar and brown sugar in a large mixing bowl. In a separate bowl, sift together flour, salt, baking powder and soda. Add flour mixture, one cup at a time, into the creamed mixture and blend well. Next, beat and add eggs and vanilla to the dough and blend well. Next, add pecans and blend well. Then add oatmeal and coconut, one cup at a time, blending well after each cup. Drop dough by teaspoonfuls onto a greased cookie sheet and bake at 350° for 12 to 15 minutes.
In a large pot, put chicken, onion, celery and carrot. Cover with water and bring to boil. Simmer until chicken is cooked. Take chicken out and cut into small pieces. Set aside.
Combine first 4 ingredients. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 55 minutes. Yields one 9-inch pie.
Marinate fish in a glass dish in lemon juice about 45 minutes, turning at least once. Drain lemon juice off fish. Place fish in glass baking dish. Mix tomatoes, seasoning, garlic and Butter Buds. Pour over fish. Sprinkle dill on top. Bake, covered, about 20 minutes at 350°. Remove cover and bake another 10 minutes.
Mix ingredients together. May use prepared creamy dressing or 1/2 cup mayonnaise, plus 3 tablespoons sour cream.
Mix first 3 ingredients together. Roll dough out very thin. Spread sausage evenly on dough. Roll up as for jelly roll. Cut in slices. Bake in 425° oven for 35 to 40 minutes.
Mix Jell-O, hot water and cold water. Add pineapple, bananas and marshmallows. Let chill.
Mix all ingredients together. Pour into buttered casserole and bake at 350° for 1 hour.
Preheat oven to 350°. Saute celery and onion in a nonstick pan, sprayed with "Pam." Spray a 9-inch pie pan or quiche pan with Pam. Arrange celery, onion and vegetables in pie pan. In a medium bowl, beat the eggs, yogurt, milk and 3 ounces of the Swiss cheese and the salt and pepper. Pour into pie plate. Sprinkle remaining cheese on top. Bake for 35 minutes until a knife, inserted in center, comes out clean. Approximately 270 calories per serving.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend at low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool. Store any leftovers in refrigerator.
Cream together oleo and brown sugar. Beat in eggs and buttermilk. Sift together the listed ingredients. Beat with creamed mixture. Fold in nuts if desired and blackberry jam. Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes in 9 x 13-inch pan or 2 round pans.
Brown hamburger; add Ro-Tel, cheese, cream and beans. Cook on low for 30 minutes. Serve over cheese flavored Doritos and top with lettuce, tomatoes and onion.
Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5 to 7 inches from heat for 8 to 10 minutes. Turn. Brush with remaining dressing mixture. Continue to broil 8 to 10 minutes or until tender.
Roll mixture into one-inch balls, then roll in 10x sugar. Cover and refrigerate.
Mix white sugar, spices, soda and salt. Add eggs, water and oil. Mix together brown sugar and pumpkin. Add to other ingredients. Blend at low speed until mixed then on medium for 3 minutes. Add mincemeat and nuts. Spray inside of wide mouth pint jars with Pam and fill 1/2 full. Do not put on lids. Place jars in 325° oven for 45 minutes. When done, seal immediately. Makes 10 jars of bread. This may also be baked in loaf pans for 50 to 60 minutes.
Cut fish into serving size pieces. On a plate, combine oregano, chili powder, cayenne, flour, corn meal and salt. On another plate, combine melted butter and lemon juice. Dip fish into butter mixture first, then press into corn meal mixture. Place on a lightly buttered, shallow dish. Pour any remaining butter over fillets. Bake at 450° for 10 to 12 minutes until fish flakes when pressed with finger. Makes 4 servings.
Heat oven to 350°. In a large mixing bowl cream butter and sugar together. Add eggs, one at a time. Gradually add milk and vanilla wafers to creamed mixture. Pour into a greased and floured tube pan. Bake for 1 hour and 15 minutes.
Boil any roast beef, or neck meat will do, until tender. Then grind. Put all in large container. Mix. Put into jars and cold pack 30 minutes.
In saucepan, combine corn syrup, butter, brown sugar and vanilla over low heat until melted. Stir in oats (and nuts, optional). Mix well. Press mixture into a buttered 9 x 13-inch pan and bake in a preheated 300° oven for 10 minutes. Stir mixture well, then press firmly back into pan. Bake 10 minutes longer. Do not overbake. Cookies should be chewy. Cut into 1 1/2 x 2-inch bars while still warm. Cool completely in pan. These are also good frosted with melted semi-sweet chocolate.
Grate cheese real small. Mix sausage with cheese and the Bisquick. Shape in very small balls and until lightly browned.
Cream Crisco, sugar, milk, vanilla and salt until fluffy. Add flour and oats and mix well. Set aside 1 cup mixture for topping. Pack remaining in ungreased 9 x 12-inch pan. Spread cooked and sweetened apricots or prunes in pan and sprinkle with the cup of reserved topping. Bake in a 325° oven for 25 minutes and enjoy.
Pour soup into saucepan; add mushrooms and simmer until heated through. Add cheeses, stirring until melted. Place asparagus in casserole dish; cover with soup mixture. Top with bread crumbs. Bake at 350 until bubbly.
Thoroughly mix butter, sugar and vanilla with electric mixer. Gradually add sifted flour and salt. Mix in nuts. Chill dough several hours or overnight. Roll dough into 1-inch balls and place about 2 inches apart on ungreased baking pan. Bake until set but not too brown at 400° for 10 to 12 minutes. While warm, roll cookies in confectioners sugar; allow to cool and after cooled, roll again in confectioners sugar. Yields 5 dozen.
In a nonstick skillet, saute first 2 ingredients. Add remaining ingredients; cook, covered, for 15 minutes or until done.
Blend together the flour, milk and salt. Leave to stand for 15 minutes before using. Mash the bananas, then add the egg and the sugar. Blend until you have a smooth paste. Mix together the banana mixture and batter; beat thoroughly, until all ingredients are blended.
Cook broccoli; drain and arrange in large greased baking dish. Place sliced, cooked chicken on top. Combine mayo, soups, lemon juice, curry and mushrooms. Pour over chicken. Sprinkle with cheese and bread crumbs. Bake at 350° for 35 to 40 minutes.
Mix cottage cheese, Cool Whip, drained pineapple and pudding. Refrigerate.
Place hash browns in 9 x 13-inch baking dish. Mix all ingredients, except cornflakes, in saucepan to melt. Then pour over potatoes. Top with 2 cups crushed cornflakes. Melt another 1/2 stick margarine and pour over crushed cornflakes. Bake at 350° for 45 to 50 minutes.
Mix together macaroni, cheese, pickles and boiled eggs. Add salad dressing, salt, pepper, garlic powder, basil and dill.
Sift together flour, salt, nutmeg, cinnamon and soda. Mix oil, eggs and sugar together; beat well. Add dry ingredients to oil mixture and mix well. Add apples, nuts, vanilla and brandy. Mix again. Batter will be very stiff, like cookie dough. Spread into lightly greased 13 x 5 x 2-inch pan. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cut into squares. Makes 48 bars.
Wash chicken, pat dry and set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic salt and Parmesan cheese. Roll chicken in egg mix, then potato flake mixture. Melt butter in shallow baking pan. Roll coated chicken in the butter and place them skin side up in the pan. Bake at 400° for 45 to 50 minutes.
Mix first 6 ingredients and beat well. Add dry ingredients, chocolate chips and walnuts. Mix thoroughly. Drop by rounded tablespoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Peel, core and chop pears with food chopper. Add crushed pineapple and sugar. Gradually bring to a boil and cook until thick (about 25 to 30 minutes). Stir frequently to prevent burning. Place in jars and seal. Delicious on toast or between homemade biscuits.
Place cheese and 1/2 to 1 teaspoon cinnamon-sugar mixture on each biscuit. Pull dough up around cheese ball and pinch to seal. Pour melted butter in Bundt pan. Sprinkle 1/2 of the nuts and 1/2 remaining sugar on butter. Place 1/2 rolls on mixture, seam-side up. Repeat layers. Bake at 375° for 20 minutes until lightly browned. Cool 5 minutes in pan. Invert on serving platter.
Cook the carrots in a small amount of lightly salted water for 15 to 20 minutes or until fork tender. Add peppers and continue cooking for 3 minutes, covered. Add enough water to the pineapple juice to make 1/3 cup. In a medium saucepan combine the pineapple juice, sugar, cornstarch, salt, vinegar and soy sauce. Heat just until bubbly, stirring constantly. Add carrots, peppers, and pineapple. Serve warm.
Beat eggs well, using a large mixing bowl; add cream and milk or half and half. Then slowly add ice cream until well mixed. Pour into punch bowl and add nutmeg, if you wish.
In bowl, combine sugar and turmeric; add eggs and vinegar. In large skillet, melt butter. Let cool to room temperature. Add egg mixture and cook on low heat until thick, stirring constantly. Add mayonnaise, mustard and salad dressing. Combine remaining ingredients and mix with dressing. Chill and serve.
In a food processor, coarsely chop the peaches. Add the jam; process briefly to blend. Set aside. Slice the bread on the diagonal into 1/2-inch slices. In a shallow dish, beat the eggs, milk and vanilla together. Soak the bread, a few slices at a time, in the egg mixture. Be sure the bread is thoroughly soaked. In a large skillet (preferably nonstick), warm 1 teaspoon of butter in 1 tablespoon of the oil over medium high heat until the butter is melted. Add 4 slices of bread; cook until golden on both sides. Repeat for the remaining bread, using the remaining butter and oil, plus more if needed. Dust the toast with confectioners sugar; serve with the peach sauce. If desired, the peach sauce can be briefly warmed before serving.
Cook over medium heat with 1/2 cup water to desired tenderness. A bit more salt or sugar may be added to taste.
Saute onion and garlic in margarine. Add remaining ingredients and cook over medium-high heat, stirring frequently until vegetables are crisp-tender and most liquid has evaporated, about 3-4 minutes.
Pour sugar, vinegar, salad oil and salt (mixed) over drained peas, beans, celery, pimentos, onion and pepper. Cover; refrigerate overnight. Keeps indefinitely.
Saute ground beef in 1/3 cube oleo; add mushroom soup and salt. Saute celery and onions in 1/3 cup oleo. Combine the 2 mixtures and put in casserole. Cover with Chinese noodles. Bake at 350° for 30 minutes.
Slice cucumbers and onions in paper thin rounds. Place in stone crock. Mix salt and ice. Pack around cucumbers; cover crock with weighted lid. Allow to stand 3 hours, then drain. Combine sugar, spices and vinegar. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat. Pour in hot sterilized jars. Seal and process in water bath canner for 10 minutes.
In a mixing bowl, beat cream cheese and butter. Blend in the flour and salt. Chill for one hour. Shape into 1-inch balls. Press into bottom and sides of mini-muffin cups.
Can be put in blender or mashed with fork. Chopped tomatoes, chilies and hot sauce may be added to taste.
Fry bacon, drain and set aside. Beat eggs. Add remaining ingredients and mix well. Add bacon. Pour into 9 x 13-inch pan (well-greased). Put bacon slices on top. Bake 1 1/2 hours or until brown and set at 350°.
Cook potatoes, rutabaga and carrots in chicken stock to which has been added the minced garlic, thyme and pepper. When barely tender, remove from heat. Melt butter in skillet; stir in flour and cook briefly. Drain the stock from cooked vegetables, and gradually add stock to butter flour mixture. Stir and cook until thickened. Combine with the precooked vegetables and pour into a baking dish. Top with grated cheese. Bake at 350° for 25 to 30 minutes.
Shuck clams; loosen from shells. Leave clams on larger half-shells. Place in 1 1/2 to 2 inch deep baking pan. Place about 1/4 teaspoon ketchup on each clam. Add 1/2 inch slice cheese; top with 1/2 inch slice bacon. Broil for about 5 minutes or until bacon is crisp.
Pour meatball drippings into saucepan; should be 1 1/4 cups. If not, add oil. Brown minced garlic clove in drippings. Add tomato puree and equal amount of water. When sauce comes to a boil, add sugar and seasonings. Cover pot, reduce heat and simmer 2 or 3 hours until thick. Stir frequently.
Drain pineapple and combine with other ingredients. Pour the Dressing over salad and chill 24 hours.
Blend dry ingredients. Cream white sugar, brown sugar and butter; add vanilla. Add eggs. Add dry ingredients to wet ingredients. Wrap dough around Rolo candy. Roll in chopped nuts and sugar. Bake 1-inch apart on ungreased cookie sheet at 375° for 7 to 10 minutes.
Mix all dry ingredients together. Add milk and mix. Add vanilla flavoring. Melt butter in pan. Pour batter on butter. Add peaches. Sprinkle 1/2 cup sugar over it. Bake at 350° until done. (Batter will bake up through peaches to top while cooking.)
Brown ground beef and drain. In a saucepan, heat cheese and salsa until cheese is melted. Add Tabasco. Combine meat and cheese mixture. Serve hot with tortilla chips.
Preheat oven to 350°. Combine sugar, cornmeal, flour and salt. In large bowl, beat eggs until light, then beat in sugar mixture. Add the buttermilk, butter, lemon peel and juice, then vanilla. Stir until combined. Pour into pie shell and bake 35 to 40 minutes until golden brown and set but not puffed. Let cool to room temperature. You may serve with a dollop of whipped cream.
In large skillet over medium-high heat, brown beef and onion. Drain. Stir in steak sauce. Arrange tortilla chips on large heatproof platter. Spoon beef mixture over chips; sprinkle with cheese. Broil 6-inches from heat source for 3 to 5 minutes or until cheese melts. Top with sour cream, chiles, tomatoes and ripe olives, if desired. Serve immediately. Makes 6 servings.
Heat oven to 425°. Remove skin from chicken breasts; split or cut in large strips. Place chicken in ungreased baking pan, 9 x 9 x 2-inch. Spread 1 teaspoon soft butter or margarine on each chicken piece. Sprinkle pieces with 1/2 teaspoon salt and 1/4 teaspoon paprika. Drizzle with lemon juice. Bake, uncovered, 35 to 45 minutes or until tender.
Beat all ingredients until smooth. Store in refrigerator and serve with Ginger Snap Cookies (recipe found in cookie section of this book).
Bring to a boil in a saucepan, the milk and butter. Remove from heat. Blend in chocolate, vanilla and confectioners sugar until of spreading consistency.
Combine all ingredients, except almonds. Place in a lightly greased 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Sprinkle with almonds.
Place ham in large kettle so you can cover with cold water. Add the bay leaf and cloves. Cover and boil gently for around 4 hours until tender, about 25 minutes per pound. Let ham remain in water about 2 or 3 hours. Ham is ready to eat.
In large bowl combine first 5 ingredients - set aside. In medium bowl, combine eggs, oil and pumpkin; mix well and add to dry ingredients. Stir until moistened. Add apples. Spoon into greased or paper-lined muffin pan. Bake at 350° for 35-40 minutes. Makes 18 muffins.
Crush crackers into crumbs. Mix crumbs and butter. Press into ungreased 9 x 13-inch pan. Bake 10 minutes at 350°; cool.
Cream shortening and sugar. Add eggs and beat hard one minute. Add vanilla to buttermilk. Add alternately with dry ingredients to shortening mixture (beginning and ending with flour). Add vinegar, then food coloring. Mix well for 2 or 3 minutes. Bake in two 9-inch greased and floured cake pans at 350° for 25 to 30 minutes.
Combine the beans, bacon and onion. Combine the brown sugar, dry mustard and vinegar. Simmer for 15 minutes. Mix all ingredients together. Bake for 1 hour at 350°.
In large pan, saute cut onions and bell pepper in oil. Flour steaks; cut into small strips and brown with onions and bell pepper. Add tomatoes and juice. Cook for 1 hour on medium-high heat. Keep a lid on the pan to keep in moisture.
Soften cheese at room temperature. Combine all ingredients except nuts. Refrigerate until set. Roll into ball and cover with nuts.
Trim excess fat from meat and cut in medium-sized pieces. Sprinkle with paprika, salt and pepper. Brown in hot oil in Dutch oven. Add water and bay leaf and cover and simmer 2 hours or until meat is tender. Place mushrooms, onions and carrots around and over meat. Pour in tomato sauce. Cover and simmer 60 minutes or until vegetables are tender. Serve with cooked noodles. Serves 6 to 8. Enjoy!
Combine and stir in mixing bowl the potatoes, bread crumbs, egg yolks and salt. Fold in egg whites. Drop by teaspoonfuls into hot fat or on hot griddle. Brown and turn.
Melt butter; add drained oysters and cook 3 minutes or until edges curl. Add milk, salt, pepper and paprika. Bring almost to boiling point and serve at once with oyster crackers.
Cook spaghetti and drain. Saute meat and onion; cook until brown. Drain. Mix meat into spaghetti sauce. Add garlic and oregano. Add milk, both cheeses and mushroom pieces. Mix well and pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes. Makes 6 or 8 servings.
Brown meat, chopped onion and bell peppers. Drain. Add tomatoes, catsup, Heinz 57 sauce and parsley flakes and sprinkle with Worcestershire sauce. Simmer this for about 15 minutes. Add mushroom soup and cooked macaroni. Pour into casserole dish. Put grated cheese on top. Bake at 350° for approximately 20 minutes.
Put slice of cheese on top of 1/2 chicken breast per person. Mix chicken soup, dry wine and stuffing mix. Bake until chicken is tender.
Cook or steam broccoli. Cook chicken. Lay broccoli in bottom of pan, cube chicken and place on top of broccoli. Mix everything but cheese, crumbs and butter. Put on top of chicken. Then add cheese and crumbs, put butter on top. Cook, covered, at 350° for 1 hour or until bubbles. Serve with rice or noodles.
Beat all ingredients together with rotary beater. Pour into pastry-lined pie pan (9-inches). Bake at 425° for 45 to 55 minutes or until knife inserted 1-inch from side of filling comes out clean. Center may still look soft, but will set later.
Thaw broccoli. Place in greased 9 x 12-inch pan. Put chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Bake at 350° for 1/2 hour to 45 minutes.
Pour off vinegar from pickles and save. Slice pickles and put in jar. Mix sugar and garlic with vinegar and shake. Let stand in refrigerator 1 week before serving.