HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Beat in large bowl the margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and rum extracts; mix well. Stir in flour and chopped walnuts. Pour into pastry shell. Decorate top of pie with walnut halves. Bake in lower third of oven 25 minutes. Cool on wire rack. Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.
Cook the first 7 ingredients; simmer 20 minutes. Cook and drain shells. Put half of shells in the bottom of a large casserole. Put half of the sauce over the shells. Spread half of the sour cream, then Provolone cheese over all. Repeat the layers, ending with Mozzarella cheese on top. Bake at 350° for 25 minutes or until cheese melts and lightly browns.
Mix sugar and syrup. Pour over well beaten eggs. Add vanilla and butter. Mix well. Pour into unbaked pie shell. Put nuts on top. Bake at 400° for 15 minutes; reduce heat to 350° and bake 30 more minutes.
Mix all ingredients (except strawberry preserves). Grease a mold with mayonnaise. Insert a small glass that has been coated with mayonnaise into center of mold. Pour cheese mixture into mold. Chill in refrigerator until ready for use. Unmold onto serving dish. Fill center of mold with strawberry preserves. Serve with crackers. If desired, after unmolding cheese ring, sprinkle with chopped pecans or walnuts.
Combine lemon juice and milk. Add egg yolks; beat well until blended. Pour into chilled crust. Add sugar to egg whites. Beat with mixer until stiff. Pile lightly onto pie filling. Bake at 325° until meringue is slightly browned.
Mix sugar and cornstarch well, then add water and cook until thick and clear. Remove from heat and add Jell-O. Cool 10 minutes and add strawberries. Pour into baked pie shell. Top with whipped cream, Dream Whip or Cool Whip as it is served.
Spread cream cheese in pizza pan. Pour chili sauce over cheese. Put peppers and onions on sauce, then cheese. Place black olives on. Serve with chips or crackers. Refrigerate until one hour before you serve. You can use a good jar of salsa instead of the chili sauce.
Mix together, juice and all, in a large bowl. Let set in refrigerator overnight. I make this at special times of the year.
Peel, slice and core apples. Fill pie crust with apples to desired depth. Mix sugar, flour, cinnamon and salt; pour over apples and dot with butter. Cover with top crust. Seal edges and brush with melted butter. Make a small opening in center of top crust to allow steam to escape. Cook until apples are tender and juice bubbles and crust is golden brown. Bake at 350°.
Combine cucumber and onion slices and salt. Refrigerate 1 to 2 hours. Drain and add the sour cream, vinegar and sugar. Taste and adjust seasonings.
Grate cheeses. Mix all ingredients together. Form into a log with wax paper. Roll in pecans.
In small bowl, combine the flour and spices. Add chicken cubes; toss until well coated. Heat oil in skillet on medium high heat. Add chicken; brown on all sides. Drain any leftover oil, then stir in sauce and heat through. Serve over hot pasta. Serves 3 or 4. Double if needed.
Put spices in basket; perk juice and ginger ale through perking cycle of a 30 cup pot. Make the house smell wonderful. Great for a Christmas party.
Cook milk, flour, lemon juice and butter until thick. Add along with other ingredients to the salmon. Bake 1 hour at 350°.
Mix margarine, flour and nuts. Put in a 9 x 12-inch pan and bake 15 minutes at 350°. Cool.
Drain English peas and put them aside. Wash vegetables and drain. Break lettuce into bite size pieces. Place in a large bowl 1/2 of the lettuce, then put a layer of broccoli and then a layer of cauliflower. Next put a layer of peas and a layer of cucumbers. Top with the remaining lettuce. Mix up a package of Hidden Valley Ranch salad dressing and pour over salad. Top with onion slices then cheese. You can add bacon bits if you like. Chill and serve.
Trim crust from bread. Roll flat with rolling pin lightly. Beat together cream cheese, egg and sugar. Spread on bread and roll up. Roll in melted butter, then roll in sugar and cinnamon mix. Slice into 2 to 4 slices as desired and freeze on a cookie sheet. They can then be placed in a Ziploc bag. Bake as needed at 400° until done, 10 to 15 minutes.
Slice chicken 1/4 thick and cut into 1 inch pieces. Sprinkle with soy sauce, white pepper and 1 tablespoon cornstarch. Mix together chicken broth, 2 tablespoons soy sauce and 2 tablespoons cornstarch and set aside.
Drain pineapple; reserve juice. Sprinkle chicken with salt. Brown chicken in oil. Combine spices; sprinkle over chicken. Add garlic and onion. Saute. Add reserved juice with next 4 ingredients. Cover and simmer 25 minutes.
Mix all ingredients, except potato chips. Pour into baking dish. Sprinkle potato chips on top. Bake in 350° oven about 30 minutes. Serves 6 to 8 people.
Set out 4 small, individual baking dishes or a shallow baking dish. Drain peach halves, reserving syrup. Arrange peaches, cut side up, in baking dishes. Pour over peaches a mixture of peach syrup, brown sugar, cinnamon and nutmeg. Bake at 375° for 10 minutes, basting 2 or 3 times. Remove from oven. Increase oven temperature to 400°. Sprinkle over peaches a mixture of corn flakes, pecans and butter or margarine. Return to oven; bake 5 minutes longer. Serve peaches warm with cream. Makes 4 servings.
Place all ingredients into mixing bowl; combine thoroughly. Pour into greased 9 x 13-inch pan. Sprinkle the topping ingredients.
Pam spray 9-inch glass pie plate. Sprinkle Knox gelatine over the 1/2 cup pineapple juice to soften. Combine all ingredients in blender, then blend until almost smooth. Pour into pie pan and bake at 350° for 45 minutes to 1 hour. It is done when sides are lightly browned and center almost firm. Chill before serving. Can garnish with cinnamon if desired.
Beat together eggs, half and half, salt and pepper. Toss together meat, cheese and flour. Add to egg mixture and pour into crust. Bake on cookie sheet at 400° for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool for 10 minutes.
Drain fruit and cut cherries in quarters. Put fruit in large mixing bowl. Add cherries, marshmallows and Cool Whip. Mix and serve.
Combine biscuit mix and sugar. Combine egg, oil and milk. Beat well. Stir in biscuit mix and sugar. Mix well. Stir in apple. Pour into greased loaf pan. Bake at 400° for 35 minutes.
Mix oil, vinegar and sugar; add beets, onion, pepper and seasonings. Chill several hours and serve cold.
Bake cake mix according to package directions; cool. Mix 1 large can crushed pineapple and 1 cup sugar. Boil for 10 minutes; let cool. While still warm, put on cooled cake. Mix 2 boxes instant pineapple pudding with 3 1/2 cups milk. Spread on cake. Spread 1 large tub Cool Whip on top of pudding. Sprinkle with nuts and coconut.
Mix all ingredients; stir until well blended. Drop by teaspoon on cookie sheet about 2 inches apart. Bake in a 325° oven for 8 to 10 minutes. Makes a very big batch.
Heat soup; stir in lemon juice, mustard and salt together. Chill. Add mayonnaise. Fold in onions, celery, tuna and any vegetables you would like. Gently fill mold. Chill several hours. Serve with crackers.
Brown beef on all sides in hot oil. Add onion, tomatoes, tapioca, broth, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Pour over casserole. Cover. Bake in a 350° oven for 1 hour and 30 minutes. Add vegetables; bake for 1 hour or until vegetables are done.
Wash the bones and discard excess fat. Mix all ingredients together except the Worcestershire sauce, vinegar, horseradish and Tabasco sauce. Simmer for 4 hours. Chill and let stand several hours or overnight in the refrigerator. Skim any fat off the top. Heat sauce and discard the bones. Press all the pulp through a strainer. (You can skip this part if you don't mind chunks in your sauce.) Add the last 4 ingredients. Taste and add more seasoning if desired. If you like it really hot, add 1/4 cup jalapeno slices. Serve over rice, on ribs, chicken or hamburgers. Makes one quart.
When I first came upon this recipe, I thought of my grandparents. They were farmers. They both had to get jobs to supplement their income when their children got older, but their hearts were never into it.
Mix together dry cake mix, 1/2 cup melted oleo and eggs. Makes a stiff dough. Bake in a 9 x 13-inch pan at 350° for 10 minutes. Remove from oven; cover with marshmallows. Bake for 5 minutes more.
In frying pan, add drained canned chicken. Heat through for 5 to 6 minutes (do not let it dry out). Add salsa (you may need more or less than 4 ounces) and heat an additional 5 minutes. Heat corn tortillas on a griddle or in a pan. Add chicken mixture to tortillas and shredded lettuce and tomato and anything else that sounds good. Makes 4 servings.
Combine all ingredients; chill. You can use low-fat sour cream and cottage cheese.
Combine the flour, salt (optional) and pepper; dredge the liver in the flour mixture. In a heavy saute pan, heat half of the oil and cook the liver over medium-high heat until just cooked and tender, 1 to 2 minutes each side. (Do not overcook.) Remove liver to a serving dish and keep warm. Add the remaining oil to the pan along with the onion slices. Cook, stirring, over medium heat until the onions are soft and golden, about 7 to 10 minutes. Add the tomato slices and cook 1 to 2 more minutes. Return the cooked liver to the pan to reheat. Sprinkle with lemon juice and serve.
Prepare macaroni and cheese as directed. Brown meat; add celery, pepper and onion. Cook until tender. Add corn, tomato paste, salt and pepper, then macaroni and cheese. Put in casserole dish. Bake at 350° for 20 minutes.
In 9 x 13-inch pan, spread chicken pieces on bottom. In separate bowl, combine sour cream, cream of chicken and chicken broth. Pour over chicken. Spread out stuffing over sauce. Bake at 350° for 40 minutes. Remove pan from oven and add cheese on top. Bake until cheese is melted.
In a small saucepan, place the cream cheese that has been softened to room temperature. Blend in the egg yolks, one at a time. Slowly stir in the lemon juice and a dash of salt. Let mixture thicken over low heat, stirring constantly.
Dilute juices with 3 cans each of water. Mix together. Place half of mixture in a punch bowl. Add half of sodas. Repeat for second bowl of punch.
Preheat oven to 350°. Beat egg whites until stiff. Beat in sugar, vanilla and salt. Fold in pecans and chocolate morsels. Drop by teaspoonfuls onto foil-lined cookie sheets. Put in oven; turn heat off and leave overnight. Store in airtight container. Makes about 4 dozen.
Beat eggs. Add sugar and flour, corn and milk; melt butter in baking dish. Bake at 325° for 30 to 45 minutes.
In a bowl, combine all ingredients. Shape dough into 3/4 inch balls. Place on ungreased baking sheet and flatten slightly. Bake at 375 F for 5-7 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield about 3 dozen.
Mix the first 4 ingredients and fold in the biscuits. Let sit in refrigerator or until bread has soaked up the milk-egg mixture. Spoon into a 1 1/2-quart buttered dish and dot with butter. Fruit or raisins may be folded into mixture. Bake 25 minutes in a 350° oven. Serve hot from oven. It's great topped with whipped cream or ice cream.
Slice venison into thin strips. Coat strips in flour, salt and pepper. Brown the strips in as much margarine as needed. Take out and set aside. In the same skillet saute onions, sliced mushrooms and minced garlic in margarine. Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth. Bring this to a boil and simmer 5 minutes over low heat. Add wine, sour cream and dill. Put the venison strips in and heat thoroughly. Serve over hot buttered noodles.
Beat eggs with water until foamy. Gradually add sugar and salt, beating until light and fluffy. Mix candy, nuts, coconut and flour. Stir into egg mixture. Spread in greased 9 x 13-inch pan. Bake at 375° for 18 to 20 minutes. Cool. Cut into squares and roll in powdered sugar.
In Dutch oven, cook over medium heat until peanuts begin to crack open, then add baking soda and stir in well and fast. Remove from heat and pour on aluminum foil. Cool and break in pieces.
Cut ribs in serving pieces; sprinkle generously with garlic salt on both sides. Place single layer on baking pan. Combine remaining ingredients; pour over ribs and bake in 325° oven 2 1/2 hours. Turn ribs over every half hour and baste with sauce.
Prepare yellow cake as directed. Cool. Spread peanut butter over cake. Combine cocoa and butter and boil for 1 1/2 minutes. Pour chocolate over peanut butter. Sprinkle with nuts.
Cut wieners in 1-inch pieces. Bring beer, sugar and Tabasco to a rapid boil. Drop in wieners. Stir constantly until all liquid is gone and glaze forms on wieners. Remove from pan and serve hot.
Heat oven to 350°. Lightly grease 12 cup fluted tube pan, 2 1/2-quart ring mold or 10-inch tube pan (don't use kind with removeable bottom). In saucepan (or microwave), melt margarine; stir in nuts, brown sugar and syrup. Pour about 1/4 cup sugar mixture into greased pan (spray Pam works fine).
In a 9 x 13-inch pan, break the cake into small pieces. Spread small container of Cool Whip on top. Mix with mixer large Cool Whip, cream cheese, sugar and vanilla until sugar is dissolved. Spread as second layer. Mix strawberries and glaze together; spread over second layer.
Brown beef with onion in skillet. Add ketchup, vinegar, brown sugar and salt. Add all beans. Turn into large casserole dish; top with bacon strips. Bake at 325° for approximately 1 hour. Serves 12 to 15.
Brown meat with onion, pepper and garlic; drain off fat. Add soups and water. Heat. Place cooked spaghetti in greased casserole. Pour meat mixture over; stir in 1/2 cup grated cheese lightly. Sprinkle remaining cheese on top. Bake in 350° oven for 30 minutes or until bubbly. Serves 4 to 6.
Cream shortening and sugar. Add eggs and dry ingredients. Roll into balls, walnut size. Roll in sugar and cinnamon mixture. Place on cookie sheet and bake 8 to 10 minutes at 400°. Makes about 7 dozen.
Blend 1 1/2 cups of milk with butter and sugar. Bring to boil; add 3 tablespoons of cornstarch to 1/2 cup milk and add to mixture. Bring to boil and set aside. Add vanilla. Pour into baked pie shell and top with nutmeg.
Grind the cranberries. Add the sugar, pineapple and marshmallows. Whip the cream. Fold all ingredients together gently. Refrigerate.
Cook fish in boiling salted water until it flakes; drain. Break into bite-size pieces. Combine 2 eggs, milk and seasonings. Blend well. Add 2 tablespoons butter; stir in fish and beans. Pour into greased baking dish. Combine potatoes with 1 egg and 2 tablespoons butter. Spread potatoes to cover mixture in baking dish. Brush with remaining butter; sprinkle with paprika. Bake at 350° for 25 minutes. Garnish with lemon slices.
Mix Veg-All, grated cheese, mayonnaise, onion and water chestnuts together. Top with crackers and oleo. Bake at 350° for 20 to 25 minutes.
Coal chicken legs with bread crumbs. Arrange legs in a circle with the thick end to the outside of the dish. Cover with wax paper. Microwave on High for 5 to 7 minutes. Spread spaghetti sauce evenly over chicken. Place cheese on top of sauce. Cover with wax paper and microwave on 70% power for 4 to 7 minutes. Use a 2 quart casserole dish. If using oven, bake at 350° for 45 minutes. Makes 4 servings.
Braise onion in olive oil. Puree tomatoes in blender and add chicken broth. Add creamy peanut butter to taste. Simmer 30 minutes; serve with toasted dill garlic bread.
Peel and slice potatoes. Put in casserole dish in layers: potatoes, onion and creamed corn, until used up. Salt and pepper to taste and pour in milk and melted margarine. Cover and bake in a 2-quart casserole at 350° for 60 minutes.
Take one large field, half-a-dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in a bathtub.
Grease a 10x9-inch pie plate. Place all ingredients in a blender and blend until mixed. Bake at 350° for 1 hour.
Mix ingredients into tomatoes. Heat approximately 1/4-inch grease in pan. Fry until brown. Makes 8 fritters.
Soak cucumbers, lime and water in crock for 24 hours. Then, rinse 2 or 3 times in cold water. Again soak 3 hours in cold water; drain. Place spices in tied cloth bag and heat with vinegar, salt, sugar and coloring until sugar is dissolved. Pour over drained cucumbers and let soak overnight. In morning, heat slowly until heated through. Let boil slowly for 35 minutes. Place in jars and seal hot.
Melt butter and add cocoa. Add eggs and sugar; beat well. Add vanilla, salt, flour and nuts. Bake in a greased pan at 350° for 30 minutes.
Mix ingredients and place in a pan. Melt chocolate chips; spread over top. Let chill.
Mix together flour, meal, salt and pepper. Mix buttermilk and eggs. Dip tomato slices in batter, then in flour mixture. Fry in oil; drain well.
Cover and cook onion in butter in saucepan over low heat until tender, 20 to 30 minutes. Add broth, water, bay leaf, pepper and thyme. Heat to boiling; cover and reduce heat to simmer 15 minutes.
Scrub potatoes; cook in boiling salted water until tender. Drain and let cool 15 minutes. In medium skillet, fry bacon until crisp. Pour off all but 2 tablespoons of drippings. Peel and cube potatoes. Add potatoes, onion, salt and pepper to skillet. Cook, stirring, until potatoes are brown and onion is tender. Sprinkle cheese evenly over top. Break eggs into skillet, stirring constantly, over low heat until done.
Saute pepper, onion and celery in 1 stick of butter. Mix remaining ingredients except other stick of butter and crackers. Put in casserole dish. Melt remaining butter. Sprinkle crushed Ritz crackers on top. Drizzle with butter. Bake at 350° for 30 minutes.
Boil chicken until done; let cool and tear in small pieces. Steam broccoli until tender. Mix cream of mushroom soup and water. Place 1/2 of cheese in saucepan with milk; melt slowly. Do not boil. Place chicken in casserole dish; layer with broccoli, soup and cheese. Bake in oven at 350° for about 10 to 15 minutes until hot. You may add more cheese if desired.
Mix in order. Bake 1 1/2 hours or a little longer at 300° in greased bread pans.
In a large bowl, whisk together the lime juice, salt, chili powder, cilantro and mint; mix in the onions and mayonnaise. Stir in chicken. Chill well. Serve over lettuce. Serves 4 to 6.
Will need clean, smooth rock, 2 small dishes, spoon and strip of paper towel.
Cook potatoes in skin until done, but firm. Cool, peel and grate on coarse grater. Melt butter and cheese. Add all ingredients and mix. Put in casserole; dot with 2 tablespoons butter. Refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Best served 15 minutes after coming from oven. Serves 6 to 8.
Mix all ingredients together, chill. Serve with cocktail bread or crackers. I like it on wheat thins.
Mix Cool Whip, orange peel, berries and yogurt. Dip berries, fruits and cake cubes into mix. Makes 5 cups. Store in refrigerator.
Combine evaporated milk, water, cheese and butter and heat to boiling until cheese melts. Add onion, tuna, salt, eggs, macaroni and bread crumbs. Put into loaf pan and bake at 350° about 1 1/2 hours.
Boil the chicken for 45 minutes; cut into cubes. Boil the water for egg noodles. Combine noodles, chicken and cream of mushroom soup in a bowl; mix well. Put into a 9 x 11 casserole dish; top with cheese. In a separate bowl, melt the butter and mix with bread crumbs. Sprinkle this mixture on top of the cheese. Place in the oven and bake at 350° until cheese has melted.
Preheat oven to 350°. Combine vegetables, chicken broth and half of cheese in a bowl. Place in ungreased casserole. Bake covered for 1 hour. Test carrots for tenderness. Add pasta and mix thoroughly. Top with remaining cheese and bake 15 minutes longer.
Simmer for 1 hour. Pour into glass container and let stand for 12 hours. Add 3 cups vodka and 4 teaspoons vanilla. Mix and let stand 1/2 hour. (Can be doubled.)
Mix diced apricots and boiling water and let stand 15 minutes. Cream together shortening, sugar and eggs; add apricots and water to mixture. Stir in flour, salt and baking soda. Add nuts to mixture. Bake at 350° for 1 hour. Makes 2 small or 1 large loaf.
Preheat oven to 375°. Grease twelve muffin cups or line with cupcake liners. In large bowl combine flour, granulated sugar, brown sugar, baking powder, baking soda and salt. Stir in 1 3/4 cups chocolate morsels and cherries; set aside.
Pound veal; heat 6 tablespoons butter and add veal. Brown fast. Add sherry and cook a few seconds and remove from heat. Melt remaining butter; add flour and stir. Meanwhile, bring water and milk to a boil and add bouillon cubes. Add this to butter and flour. Stir until thick and smooth. Season with nutmeg and pepper.
Brown steak in hot oil over medium heat. Add onion and garlic; cook until golden. Stir in flour. Add remaining ingredients; mix thoroughly. Turn into greased 3-quart casserole. Bake uncovered at 325° for about 1 1/2 hours.
Mix oil, sugar, vinegar, salt, paprika and pepper in a jar with a lid; shake well to make dressing. Toss remaining ingredients with dressing.
Combine juices and sugar; stir until mixed well. Chill for about 1 hour. Place ice in punch bowl. Carefully pour ginger ale in the bowl (at edge of bowl). Add orange slices and cherries to float on top. Makes about eighty 7-ounce servings.
Blend sugar, mayonnaise and cream cheese until smooth. Fold in whipped cream. Fold in drained fruit, cherries and marshmallows. Pour into container (the empty fruit cocktail can makes pretty slices) and freeze. Slice and serve while still slightly frozen. Try adding other fruit (bananas, chunk pineapple, etc.) and nuts next time.
Heat oven to 400°. Grease 8 x 8 x 2-inch baking dish. Brown sausage as directed on package. Beat Bisquick, cinnamon, milk and egg with a spoon until smooth. Stir in apples. Pour into baking dish. Arrange sausage on top. Bake until lightly brown, 20 to 25 minutes. Serve with maple syrup.
Melt butter in saucepan over low heat. Add garlic powder, Worcestershire sauce and steak sauce. Stir until mixed. Bring to boiling point. Remove from heat. Place steak on broiler pan. Brush with steak sauce mixture. Broil for 5 minutes longer or to desired doneness. Yields 4 servings.
Make your favorite pastry for a 2-crust, 9-inch pie. Roll out 1/2 the pastry to fit the pie plate; flute edges.
Cook spinach and drain well. Add 8 ounces cream cheese and butter. Mix well. Place in greased casserole and sprinkle with Parmesan cheese (generously). Bake at 350° for 15 to 30 minutes, until lightly brown. Serves 10.
Cook vegetables as it says on the package. Add cream of mushroom soup, melted cheese and onion. Put in 2-quart casserole dish. Bake at 350° for 30 to 35 minutes.
Mix together and put in a buttered baking dish. Set in pan of hot water, 1-inch deep. Bake at 350° until firm (about 30 minutes). Serve hot with Mustard Sauce or cold with Cucumber Sauce. Serves 6.
In mixing bowl, stir together flours, granola, sugar, baking powder and salt. Combine egg, milk and oil and add all at	once to	dry ingredients, stirring just until moistened. Fill greased muffin pans 2/3 full. Bake 20 to 25 minutes at 400°.
Mix the melted margarine and 1 tablespoon sugar and the crushed pretzels. Spread in 9 x 13-inch pan.
Grease and flour a 13 x 9-inch pan. Put 1 cup chopped pecans and 1 small can coconut in bottom of pan. Mix German chocolate cake mix per instructions on box. Pour over the nuts and coconut. Mix 1/2 stick butter (melted), cream cheese (softened) and 1 box powdered sugar. Drop this mixture by tablespoon on top of cake mixture. Keep the cream cheese mixture at least 1/2-inch from the edge of pan. Bake for 45 minutes to 1 hour at 350°. Cool in pan 30 minutes and invert on plate.
Mix with rotary beater. Pour into pie shell. Bake at 450° for 25 to 30 minutes. Reduce heat and bake at 350° for 15 minutes or until an inserted knife will come out clean.