HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in pan. Add sugar and meal; cream well, then add 1 egg at a time and beat thoroughly after each addition. Add vinegar, vanilla and milk. Beat well. Pour in an unbaked pastry shell and bake at 400° for 10 minutes. Reduce heat to 325° and continue cooking for 30 minutes.
Use 10-inch spring-form pan. Mix sour cream, cream cheese, eggs, vanilla and 1 cup sugar in large bowl; beat 25 minutes on medium speed. Meanwhile, combine crumbs, 2 tablespoons sugar and melted butter; mix well. Press onto bottom and sides of pan. Chill in freezer 15 minutes. Pour batter in pan. Bake at 375° for 1 1/4 hours or until top is very brown. Turn off oven; let stay 2 hours with door ajar. Top with cherry pie filling. Yields 10 to 12 servings.
Sprinkle coconut and pecans evenly over bottom of greased 13 x 9-inch pan. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat for 2 minutes at high speed. In another large bowl, combine sugar, margarine and cream cheese. Beat until smooth and creamy. Spoon evenly over coconut and pecans within 1-inch of edges.
Mix first 5 ingredients and form into balls. Place into 11 x 13 jelly roll pan. Mix and pour over balls. Bake at 350° uncovered 1 hour 15 minutes. Turn halfway through cooking. Spoon juice from pan over ham balls before returning to the oven.
Mix ingredient well and let stand to mellow at least a few hours. Give sauce a good stir before using.
Stuff the green pepper with the tuna mixture and place in shallow baking dish. Pour the 1/2 cup tomato juice over the stuffed pepper. Bake at 350° for 35 minutes.
Melt 3 tablespoons butter in a large skillet. Add onions and saute until tender. Add cheese, soup and carrots; mix well. Pour mixture into a 2-quart casserole and top with stuffing. Melt remaining margarine and pour over stuffing. Bake at 350° for 20 minutes. Makes 12 servings.
Mix milk, soup and pepper. Add beans and 1/2 onion rings. Bake at 350° for 25 minutes. Top with remaining onion rings and cook 5 minutes more.
Boil noodles for 6 to 8 minutes until almost tender. Remove from boiling water and drop into a bowl of cold water.
Melt oleo and pour into a 13 x 9-inch pan. Toss spaghetti with oleo; cover with 1/2 of sauce, 1/2 of both cheeses and 1/2 of pepperoni. Add mushrooms. Top with the remaining ingredients, ending with Mozzarella cheese. Bake 20 to 25 minutes in a 350° oven or until bubbly.
Squeeze lemons, mixing juice with the lemonade mix. Add sugar, stirring until sugar is dissolved. You may add a little warm water if needed. Add cold water and mix well. Adjust to your taste if needed by adding more lemonade mix and/or sugar. Add ice cubes.
Pour oil in a 7 1/2 x 12 x 1 1/2-inch baking dish. Place in oven at 400°. While dish and oil heat, trim steak and pound 2 tablespoons of flour into each side. Place in heated baking dish; turn to coat both sides. Sprinkle on soup mix. Pour tomato sauce, mixed with water, over all. Cover tightly. Reduce temperature to 325°. Bake 2 1/2 to 3 hours until fork-tender. Skim excess fat from gravy.
Place chicken between two sheets of wax paper, pound to approximately 1/4 inch thick. In large bowl combine flour with next 3 ingredients. Add chicken to flour mixture and toss to coat. Heat 2 Tbsp. oil in large skillet over medium - high heat. Saute chicken 3 - 5 minutes per side or until done. Remove from skillet. Add mushrooms and remaining oil, if needed. Saute 2 - 3 minutes. Stir in wine and chicken broth, and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet, simmer uncovered 2 minutes.
Combine Bisquick and pepper. Add cheese and uncooked sausage. Mix until well blended. Roll into small balls. Bake on cookie sheet at 350° for 25 minutes. Makes approximately 100 balls. May be frozen.
Brown ground beef. Season with garlic, salt and pepper. Take off heat and add picante sauce and refried beans.
Combine first 5 ingredients in bowl. Beat at low speed for 4 minutes. Stir in morsels. Spoon into a greased and floured, 10-inch Bundt pan. Bake at 350° for 1 hour and 5 to 10 minutes. Cool in pan for 10 minutes. Remove from pan. Let cool. Sprinkle on powdered sugar.
Mix first 5 ingredients and add to tossed spinach, bacon, onions and oranges.
Mix together the shortening, sugar, egg and molasses. Add the flour, soda, salt, cinnamon, ginger and cloves. Form into 1-inch balls. Lightly press your finger in the middle of each to make a small dent. Bake at 375° for 10 to 12 minutes. Roll in powdered sugar while warm.
Combine garlic, chives and other seasonings with vinegar and 1 tablespoon of the oil in a blender. Blend on low speed while adding remaining oil in a slow stream. Quickly blend in yogurt and buttermilk. Will keep one week in refrigerator.
Heat cherry juice to boiling. Add Jell-O mix and set aside to cool. Add nuts, Coke, cherries and 4 ounces cream cheese cut into small pieces. Mix well. Refrigerate. Stir once. Mix the rest of cheese with a little milk to make the consistency of icing. Put over Jell-O.
Cut broccoli and cauliflower in bite size pieces. Saute onion, garlic and parsley about 3 minutes. Add broccoli and cauliflower; saute 5 more minutes. Puree cream cheese in blender with 2 cups of water. Add to veggies. Add bouillon cubes and 6 to 8 cups water, depending on amount of veggies. Add hot pepper sauce. Simmer mixture until veggies are to your liking. Add green onions 10 minutes before done.
Peel, core and slice apples into wedges. Grease a 10-inch tube pan and set aside. Do not flour pan. Mix all dry ingredients together. Beat one egg at a time into batter, then add all liquid ingredients in their order. After both are blended, beat 5 minutes. Pour part of batter into pan, then a layer of apples. Sprinkle apples with cinnamon. Pour more batter and repeat with apples. Be sure you save a little batter to cover last layer of apples. Bake 1 1/2 to 2 1/2 hours at 350°.
Saute onions in oleo, then add poppy seed and mustard. Spread or split rolls; add ham and cheese. Wrap in foil. Do not pull apart, split the whole package crossways, then bake 20 minutes at 400°. Separate with knife when ready to serve. Best warm.
Heat a 9 or 10-inch iron skillet in a 475° oven. Saute apples in butter; set aside and keep warm. In a blender, combine remaining ingredients in order given; blend well. Remove skillet from oven, melt 2 tablespoons butter in it. Arrange apples on bottom of skillet. Pour batter over apples. Bake at 475° for 15 minutes. Reduce to 375° and bake 10 minutes more. Remove from oven and invert on serving plate. Sprinkle with powdered sugar and cut into wedges to serve.
Cook pasta to desired doneness. Drain. Keep warm. Cook bacon until crisp. Drain, reserving 1 tablespoon of drippings in skillet. Crumble bacon and set aside. Add bell pepper and broccoli to drippings. Cook 3 to 5 minutes, until vegetables are crisp-tender, stirring frequently. Stir in bacon and pasta. Cook 3 to 5 minutes over medium heat or until thoroughly heated, stirring frequently.
Boil your gizzards and liver. Chop it up into small parts. Cut up bell peppers, onion and celery. Cook rice. While rice is cooking, begin to make a brown gravy with flour and oil. When gravy is dark brown, add your ground meat, gizzards and liver. Add a cup of water and let it simmer. Add your rice and let stand for 10 minutes.
Bring water to boil with salt. Add onions, cover and heat to boiling. Cook until tender, 15 to 20 minutes. Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in carrots and cook 5 minutes longer. Pour sauce over hot onions.
Dissolve Jell-O in boiling water. Add pie filling and pineapple. Pour into flat dish and refrigerate until set.
Combine the first 3 ingredients, mixing well. Spoon mixture into a pastry bag fitted with a large tip. Pipe mixture into cavity of each cooled prune. Garnish with peanut halves, if desired. Yields 12 to 15 prunes.
Cream all together starting with about 1/4 cup sugar. Add 1/4 cup water and end up with sugar.
Bring ingredients to a boil. Simmer 1/2 hour, then add one large can Veg-All, undrained. Simmer for 25 minutes. Do not boil it.
Season and cook chicken in enough water for 1 1/2 quarts broth. Chop and saute onions and peppers in margarine. Cook vermicelli in broth after removing chicken. Add onions, peppers and Ro-Tel tomatoes. Add Worcestershire sauce. Cook until thick. Add peas and mushrooms and shredded cheese. Stir until melted. Add chicken. Put in casserole dish and top with bread crumbs. Bake until slightly browned at 350°.
Mix pineapple and marshmallows. Chill overnight. Next morning, chop cherries and pecans. Add to pineapple mixture. Whip cream. Add sugar and vanilla. Fold into pineapple mixture. Freeze.
Dissolve gelatin in boiling water. Add applesauce and cinnamon and pour approximately half into bowl. Chill until set, but not firm. Chill remaining gelatin until slightly thickened. Blend in yogurt and spoon over gelatin in bowl. Chill until set (about 3 hours.)
Cream butter in mixer. Add sugar gradually; add one egg at a time and beat after each (always break egg in saucer because if egg should be bad, it will ruin cake, very depressing!) Add milk alternately with sifted dry ingredients. Always begin with flour and end with flour. Add flavorings and pour into tube pan which has been greased with Crisco or vegetable oil (use paper towel). Line bottom with waxed paper, then dust with flour and shake off excess by tapping on pan over sink. Preheat oven to 350°. Bake 1 hour (do not open oven door), then lower heat to 325° and bake another 20 minutes.
Cream sugar and shortening. Add molasses and mix well. Then drop in the eggs, beating well after each addition. Sift flour, salt, soda and spices together and add to the creamed mixture alternately with the sour milk. Place in 8 x 12-inch pan and sprinkle top generously with sugar. Bake at 375° for 30 minutes. Serve large steaming squares with plenty of whipped or ice cream.
Mix all ingredients and pour into a well-greased baking dish. Bake 30 minutes until it is hot and bubbly around sides.
The day before, cook apples with oleo and cinnamon. Add brown sugar and corn syrup. Pour into a 13 x 9-inch baking dish. Arrange bread on top. Beat eggs, milk and vanilla. Pour over bread. Refrigerate overnight. Bake at 375° for 30 minutes. Cool in pan for 5 minutes. Invert serving onto plate.
In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towels.
Boil chicken until done with seasoning salt, garlic and celery. Take chicken out of broth and cut up chicken into bite size pieces. Saute onion, pepper and mushrooms in margarine. Melt soups, Ro-tel tomatoes and Velveeta in microwave. Mix chicken, sauteed vegetables, soup mixture and cooked spaghetti together. Put in casserole pan sprayed with Pam and cook at 350° for 20 minutes.
Cut chicken in 1-inch strips. Dip strips in margarine. Roll in other ingredients that have been mixed together. Place on cookie sheet. Bake on 400° for 8 to 10 minutes unti lightly browned.
Dissolve yeast in water. Add sugar. Beat in remaining ingredients and pour in greased muffin pans to bake in moderate oven. Must be mixed with electric mixer.
Mix together, then add 1 pint vinegar. Boil for 15 minutes. Put in jars and seal.
Core, peel and slice apples in crock-pot. Add remaining ingredients; mix thoroughly. Cover and cook on low heat for 7 to 9 hours (or on high for 2 to 3 hours). Also excellent served with cream, vanilla ice cream or whipped topping for desserts.
Cream margarine, Crisco and sugar together. Add eggs, one at a time, beating well after each. Add flour and milk alternately and beat well. Add vanilla and all other flavorings. Pour in greased tube pan and bake 1 1/2 hours at 350°.
Peel and dice the potatoes and cook 15 to 20 minutes or until soft. Saute the sliced onions in the butter or margarine until tender. When the potatoes are done, drain and add them to the onion mixture along with the corn, milk, salt and pepper. Simmer until hot. Enjoy!
Bake in a greased casserole at 350° for one hour. Garnish with tomato wedges. Serves 6 to 8.
Heat oven to 350°. Grease and flour tube (Bundt) pan. In small bowl, combine sugar and cinnamon and set aside.
Heat oven to 350°. Saute onion and pepper in butter in skillet until tender. Stir in flour; gradually add milk, salt, pepper and mustard. Cook, stirring constantly until smooth. Add cheese and cook over medium heat until cheese melts. Combine ham and potatoes with cheese mixture. Pour into greased 2-quart casserole dish. Combine melted butter and bread crumbs. Sprinkle over casserole. Bake for 25 to 30 minutes. Serves 6 to 8.
Dissolve raspberry Jell-O with one cup of boiling water. Stir in pie filling and pour into 9 x 13-inch Pyrex glass dish or pan. Chill for 1/2 hour.
Thaw dough. Mix remaining ingredients. Cut dough in 1 x 1-inch balls. Spread nuts in bottom of baking pan. Dip pieces of dough into mixture then put into pan. Press into the nuts. Cover with foil and let dough rise in the refrigerator overnight. Or if in a hurry, 1 to 2 hours. Bake at 350° for 30 minutes. Turn out at once onto a foil lined cookie sheet.
Cook hamburger and drain fat. Add onion and pepper; simmer for 10 minutes. Add the rest of the ingredients and cook on low for 30 minutes.
Dot with butter and cinnamon. Bake 1 hour at 350°.
Snip biscuits (with kitchen scissors) into quarters. Melt butter. Add remaining ingredients. In a large bowl, coat the quartered biscuits with butter, cinnamon and sugar mixture. Save a small amount of the butter mixture. Into a greased Bundt pan, pour the small amount of butter mixture. Add the coated biscuits and distribute evenly. Bake at 350° for 35 minutes. Let it cool a "little" before you eat it. Grandma says, "You have to eat it with your fingers." (That's why it's called "Monkey Bread.")
Mix all ingredients except cheese. Bake at 350° for 45 minutes. In the last 10 minutes, add shredded cheese to top.
Preheat oven to 350°. Drain pineapple. Place in 6 x 10-inch baking dish. Sprinkle flour and sugar over pineapple. Top with grated cheese. Sprinkle crushed crackers over cheese. Pour melted margarine over crackers and bake 30 minutes.
Cook wild rice according to directions on box; drain well. Melt margarine. Add flour and stir well until it forms a thick paste. Begin to add milk slowly, stirring constantly. Add cream cheese and stir until melted and sauce is smooth. Add salt. Layer rice, mushrooms and cream sauce in a greased baking dish. Bake at 325° for 30 minutes. Serves 12. Great with venison steaks.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Shake bag or toss in bowl until potatoes are evenly coated. Layer potatoes in a shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Mix together and spread on a cookie sheet. Bake at 375° for 15 minutes. A powdered sugar icing can be spread on top. Cut into squares.
Mix oleo, flour and chopped pecans; press into 9 x 13-inch pan. Bake at 350° until light brown (about 15 minutes). Let cool. Beat cream cheese, powdered sugar, Cool Whip and coconut. Spread over crust. Mix pudding and milk until thick; spread over cream cheese mixture. Cover with Cool Whip; sprinkle with pecans.
Butter a big flat casserole. Place a layer of onions on bottom; then a layer of potatoes. Salt and pepper. Mix 1/2 can of water with 1 can of soup. Pour over potatoes. Place slightly browned pork chops on top. Bake covered at 350°F for 1 1/2 hrs. Uncover the last 15 min. if not brown enough. The amounts depend on you!
Melt butter, then all other ingredients. Put in pie shell and bake 35 minutes at 325°.
Melt chocolate bars and half of the chocolate syrup over hot water. Cream the butter with sugar. Add eggs, one at a time, beating after each addition. Add chocolate mixture and rest of chocolate syrup. Add flour, buttermilk mixed with soda, vanilla and nuts. Beat well. Bake in a large, greased and floured tube pan in a 300° oven for 1 1/2 hours.
Brown ground meat and sausage. Drain excess fat. Add Velveeta cheese (it will melt in) and spices. Spread on cocktail rye. Place on cookie sheets and place under low broiler until slightly browned. Can freeze on cookie sheets and place in freezer bag for later use.
Add enough water to vinegar to make 1/2 cup. Combine vinegar (with water added), mustard, flour and sugar. Cook until thick. Pour over vegetables. Let stand 24 hours before serving.
Peel number of potatoes desired; roll in flour, then roll in melted oleo, then roll in crushed corn flakes. Bake for 1 hour at 350°.
Combine eggs, cream, sugar and vanilla in bowl and mix thoroughly. Pour into ice cream mixing container. Add condensed milk; stir well, then continue with ice cream machine until ready to eat.
Prepare pudding mix as directed on package using 1 1/2 cups cold milk. Fold in Cool Whip. Spoon into dessert dishes. Chill. Garnish with additional Cool Whip if desired. Makes 2 2/3 cups or 5 servings.
Preheat oven to 350°. In a large bowl, combine all ingredients. Beat on low speed to blend, then beat on medium speed for 4 minutes. Divide batter between 3 greased and floured round cake pans. Bake for 25 to 30 minutes or until cake tester comes out clean. Cool and frost with Cream Cheese Icing.
Melt butter in a large saucepan over medium heat. Add mushroom and onion. Saute 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and cream cheese. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Stir in 2 Tbsp. Parmesan cheese, sherry, salt, garlic powder, pepper and pimentos. Set aside.
Cook beets 30 to 45 minutes until tender; drain. Cool and slip off stems and skins. Slice beets 1/4 inch thick. Slice onions thinly and add to beets. Heat to boiling the vinegar, sugar and spices. Pour over beets and onions and let stand at least 1 hour. Chill before serving.
Combine 2 tablespoons olive oil, garlic and onions in frying pan. Saute until tender. Spice to taste (basil, freshly ground pepper and seasoning salt). Mix by shaking milk and cornstarch. Add to onion mixture. Cook until thick. Add rinsed scallops. Cook for about 5 to 10 minutes. Add wine. Simmer. Pour over cooked linguine.
Cook 1 cup rice in 3 cups water until all water is absorbed. Grease casserole; spread rice evenly on bottom. Mix 1 can of mushroom soup and 1 can of asparagus soup (rinse cans out with a little water) and pour over rice. Put chicken pieces over rice. Spread 1 package Lipton's onion soup over all. Seal with aluminum foil and bake at 350° for 2 hours.
In a large mixing bowl, thoroughly combine all ingredients except butter. Turn apple mix into pastry lined pie plate. Dot with butter and cover with top crust. Make slits for steam to escape; seal edges. Bake in 425° oven 40 to 45 minutes or until crust is golden brown. "A family favorite since childhood."
In small bowl, mix at medium speed egg whites and salt until soft peaks form. Gradually beat in sugar until mixture is glossy and stiff peaks form; set aside.
Brown beef. Add salt, pepper, onion and tomato sauce. Cover and simmer for 30 minutes. Cook noodles according to package directions until tender. Drain. Place half of meat mixture in bottom of greased casserole. Place half noodles over meat; add 1 cup sour cream. Repeat with remaining ingredients. Spread with Cheddar cheese. Bake at 350° for 30 minutes or until brown and bubbly. Yields 6 to 8 servings.
Rinse apricots; cover with water. Boil 10 minutes. Drain. Cool and chop. Combine butter, sugar and 1 cup of the flour and blend together until crumbly. Pack into bottom of greased 8-inch square pan. Bake in a 350° oven for about 15 minutes, until lightly browned. Beat eggs and beat in brown sugar gradually. Sift remaining flour with baking powder and salt. Stir into egg and sugar mixture. Blend in vanilla, nuts and apricots. Spread over baked layer. Bake at 350° for about 30 minutes. Cool. Cut into bars and roll in confectioners sugar.
Cook garlic in oil until golden. Crumble ground round in pieces and cook 10 minutes, breaking up so that it browns evenly. Pour off some oil and drippings into another skillet and cook onions and green peppers until tender. Add back to cooked meat. Add remaining ingredients; cover and cook over low heat 1 hour. If too dry, add more tomatoes. If too much liquid, uncover and simmer longer.
Preheat oven to 375°. Mix shortening, eggs, sugars and vanilla. Blend dry ingredients and stir into creamed mixture. Add nuts and chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.
Cook chicken with salt, pepper and onions. Reserve 1 cup chicken broth. Cut chicken into bite size pieces. Put into a greased 13 x 9-inch dish. Mix soup and milk. Heat and pour over chicken. Combine stuffings and sprinkle over the soup. Mix butter and reserved broth. Pour over stuffing. Bake at 350° for 30 minutes.
Drain cherry and add lemon juice and enough water to make 1 3/4 cups of liquid. Heat to boiling and add Jell-O. When it starts to thicken, add olives, pecans and cherries. Chill.
Combine broth and orange juice in a large sauce pan; bring to a boil. Add squash and next 8 ingredients (onion to ginger). Cover; reduce heat and simmer 20 minutes. Add raisins and barley. Cover and cook 35 to 40 minutes or until grains are tender and liquid is absorbed. Stir in pecans, serve immediately. Yield: 5 servings.
Cut edges of bread and soak in milk until soft. With fork, crumble bread into milk. Melt butter. Preheat oven at 375°. Butter a glass mold, 9 x 13-inch. To bread soaked in milk, add sugar, salt, vanilla and melted butter. Break eggs and beat slightly, adding same into vanilla mixture. Stir together and pour into glass mold. Place in oven for 1 1/2 hours. Can be served cold in slices.
In medium saucepan, cook mushrooms with butter until tender. Remove from heat. Add cheese, parsley and bread crumbs. Stir gently; set aside. Bone and halve chicken. Stuff about 1/3 of cheese mixture between skin of meat. Place skin up in baking dish. Bake at 350° for about 30 minutes or until done.
Cook dates with sugar, orange juice and red wine. Cook until softened. Add vanilla. Mix flour, rolled oats, butter, walnuts, coconut, salt, baking soda and vanilla pie mix. Press 1/2 mixture in 13 x 9-inch Pyrex dish. Pour date mixture on top. Cover with remaining flour mixture. Bake 30 minutes or until lightly browned, 400°.
Combine all ingredients and add enough flour to make a pancake-like batter. Heat cooking oil in pan. When hot, drop batter by spoonfuls into pan and fry like pancakes. Serve hot.
Grease and flour a 9 x 13-inch pan. Layer coconut and pecans in pan. Pour prepared cake batter over nuts.
Prepare graham cracker crust in Pyrex dish. Mix all remaining ingredients. Pour over crust. Sprinkle graham cracker crumbs lightly on top. Refrigerate several hours before serving.
Make custard of egg, milk, juice of lemon, dry mustard and pinch of salt. Scald the milk; stir in beaten eggs, mustard and salt. Add lemon juice last. When cool, pour over fruit, almonds and marshmallows; then fold in the whipped cream. Refrigerate at least 12 hours before serving.
Blend until smooth. Bake in prepared waffle iron 8 to 12 minutes.
Mix the sugar, cornstarch and flour. Stir in boiling water and cook (medium) until thickened, stirring constantly. Beat egg yolks slightly and stir a little of the hot mixture into them. Then add egg yolks to hot mixture with rind, salt, lemon juice and butter. Cook over low heat, stirring constantly, until filling is clear, yellow and thick. Cool slightly and fill baked pie shell.
Mix well. Divide in half. Make 2 rolls. Place on wax paper that you have sprinkled powdered sugar on. Wrap rolls in this paper and refrigerate. Slice to serve.