HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar and pineapple. Cook until thickened. Add jello powder. Stir until jello is dissolved. Cool, then add whipped Carnation milk. Pour into 3 graham cracker crusts. Chill.
Make as much as you want; adjust dressing to amount. Chop Spanish onion fine. Add equal amounts of crushed Ritz crackers. To onions, add lemon pepper seasoning and mayonnaise to desired taste. Add Ritz crackers to onion when ready to serve. (If added too soon will be soggy.)
Cut up bananas in pie shell. Then mix cream cheese, sugar and Cool Whip together. Put on top of bananas. Open can of fruit filling and put on top.
Cook bacon and crumble into a large bowl. Add rest of ingredients, stirring until well blended. Pour into an ungreased 9x13-inch baking dish.
Cook and drain carrots. In small saucepan mix sugar, nutmeg, orange juice and cornstarch. Cook until it starts to thicken, stir constantly. Pour over cooked carrots, serve hot.
Cook bacon with onion until crisp. Drain off all but 1/4 cup drippings. Beat together eggs, vinegar, water, salt and sugar. Add to cooled drippings in skillet. Cook over low heat, stirring constantly, until thickened. Pour over beans in dish; crumble bacon over beans.
Add powdered sugar until right thickness, about 2 to 2 1/2 cups. Beat.
Wash the tomatoes and cut into 1/2-inch slices. Soak for 1 hour in cold, salted water. Add the sugar, pepper and salt to the beaten egg. Dip each tomato slice into the egg mixture, then into the bread crumbs. Fry on both sides in hot oil until brown.
Put 1/2 cup sugar into a cast-iron skillet. Cook at medium heat until sugar is caramelized. Pour in milk and let cook until caramel is dissolved. Add 2 cups of sugar and salt. Reduce heat slightly and cook, stirring as little as possible, until candy thermometer reads 250° or until the candy reaches soft ball stage. Remove from heat. Add butter and let cool to 120° on thermometer. Do not stir at all during this stage or it will be grainy. When cool, beat until candy loses its glossy appearance. Add nuts, if desired, and pour onto greased surface.
Cream butter and sugar. Beat in eggs and coconut extract, then sour cream. Add coconut. Stir together flour, baking soda and baking powder. Add to batter, beating it in. Divide into 2 lightly greased loaf pans and bake at 350° for 45 to 50 minutes or until bread tests done.
Preheat oven to 350°. Season hamburger meat with pepper while browning. Drain off grease. In separate saucepan combine both soups and water over low heat. Line potato slices in a 10 x 13-inch buttered baking dish. Lightly salt and pepper. Lay ground beef on top of potatoes. Pour soup mixture over top. Cover dish with aluminum foil, piercing a small hole in the center. Bake covered for 25 minutes. Remove foil and top with potato chips. Bake for 20 minutes more.
Drain and slice crab meat. Combine with cheese, beaten eggs, milk and onions. Line a 9-inch pie plate with 5 triangles of dough. Press together to form crust. Spoon in crab mixture. Top with remaining triangles. Bake at 325° for 50 to 60 minutes.
Saute onion and green pepper with butter. Combine sausage, onion and pepper. Add other ingredients; mix well. Bake, covered, at 325° for 50 minutes. Uncover; bake for 10 minutes.
Boil sugar, vinegar, mustard seed, celery seed and chopped jalapeno peppers. (This is very hot. You may want to cut down on peppers.) Put vegetables in boiling solution until tomatoes change color. Do not boil further. Put in jars and process in water bath for 10 minutes.
Cook onion and green pepper in butter until tender. Stir in sugar, flour, salt and pepper. Add squash and tomatoes. Cook over low heat just until vegetables are tender. Makes 4 to 6 servings.
Form in walnut size balls and roll in sugar. Place on a cookie sheet (which has been greased), 2 inches apart. Bake at 350° for 8 to 10 minutes.
Arrange noodles in bottom of lightly greased 9 x 13-inch pan. Layer remaining ingredients on top. Bake at 375° for 30 minutes. Serves 10.
Combine everything except vinegar and sugar. Stir well and let stand for 4 hours. Drain in a cloth bag overnight. In the morning, bring to a boil the vinegar and sugar. Add the vegetables and can in sterilized hot jars. Do not boil.
Cream margarine and sugar until light and fluffy. Blend in eggs and vanilla. Combine flour, cream of tartar, soda and salt. Add to creamed mixture and mix well. Stir in oatmeal and nuts. Shape dough in a roll 2 inches in diameter. Wrap in aluminum foil. Place in freezer for 2 hours. Cut dough in 1/4-inch slices and place on ungreased cookie sheet 2 inches apart. Bake at 350° for 12 to 15 minutes or until lightly browned.
Bake cookie dough as directed on package. Let cookie dough cool, then spread softened cream cheese on dough. Cut fruit in pieces and place on top of cream cheese. Cut and serve.
Heat crock-pot on high. Cut cheese into chunks and put into crock-pot. Add ground beef, onions and sauce. Heat all in crock-pot until cheese is melted and is hot.
Heat until melted. Pour over nuts. Bake at 350°. (Don't let it bubble.)
Cream butter very well. Gradually add 1/2 cup confectioners sugar and cream until fluffy. Add remaining ingredients and mix well.
Melt morsels over medium heat. Remove from heat and stir in the noodles and nuts. Drop onto wax paper and refrigerate until they set. Easy and fun for kids!
In a large saucepan, melt butter. Stir in brown sugar. Cool 10 minutes, then add eggs, one at a time, beating well after each addition. Stir in flour, baking powder, salt, nuts and chocolate chips until well blended. Spread in a 9 x 13-inch pan. Bake 25 to 30 minutes or until center springs back when lightly touched.
Place chicken breasts between 2 sheets of waxed paper and pound until thin (1/4 inch). Combine flour, salt, pepper and paprika in plastic bag; add chicken breasts and coat well. Shake off excess. Heat butter and olive oil in large skillet until bubbling. Saute chicken breasts, a few at a time, 2 to 3 minutes on each side; do not overcook. Drain on paper towels and keep warm.
Remove only 1/2 of husk from corn. Trim small end. Place in microwave oven for 3 minutes on High. Remove husk. Will be very juicy and tender. Add butter if desired.
Preheat oven to 350°. Mix together molasses, sugar, sweet milk, eggs and melted shortening. Add enough self-rising flour to make a stiff dough. Pour onto floured board and knead. Put a small piece of dough in bottom of round cake pan. Bake at 350° for 10 to 12 minutes. Makes 5 to 7 layers.
Lightly brown green peppers and mushrooms in butter. Add flour and blend. Add milk and seasonings. Cook until thick, stirring constantly. Add chicken, egg yolk and pimento, cooking 10 minutes. Serve on biscuits or hot buttered toast. Serves 6.
Combine all ingredients well, pour into 9 x 13 pan, and bake at 350° 30-40 minutes. Cool cake and frost.
Cream oleo and sugar; add beaten egg. Stir in hot applesauce to which soda has been added and dissolved. Add dates, nuts and dry ingredients plus vanilla. Put into loaf pan and bake at 350° for 45 to 50 minutes. Sprinkle top with sugar.
Combine all ingredients. Bake for 1 hour in preheated 325° oven or until lightly browned and toothpick inserted in center comes out clean.
Mix apples and soda until smooth. Add sugar and eggs, blending well. Soften butter and add to mixture. Fold in flour and spices. Mix well. Grease and flour pans. Pour in mix and cook at 350° for 1 to 1 1/2 hours or until done.
Brown meat; drain. Mix into pot of beans with other ingredients. Simmer for about 30 minutes.
Mix all ingredients together. Drop by spoon onto cookie sheet. Bake at 375° until brownness is barely visible.
Boil 1 cup water and stick of butter. Add flour. Stir until thick. Cool for 5 minutes. Beat in eggs, one at a time. Put in 13 x 9-inch pan and bake 30 minutes at 350°. Cool.
Mix all ingredients and roll out dough on floured cutting board. Shape in 5-inch circles 1/8-inch thick and deep fry in very hot oil. Move sopaipilla around so the dough begins to puff up.
Combine apricots, sugar and water in a medium saucepan and cook until apricots are tender; set aside. Mix the cream cheese and butter together. Sift flour and salt together and blend in cream cheese-butter mixture until thoroughly mixed. Chill several hours or until dough is easy to handle. Roll dough thin and cut in circles with an empty coffee can. Place 1 to 2 teaspoons of apricot mixture in center of each circle. Fold over and pinch edge together with fork. Place on an ungreased baking sheet and bake at 375° for 15 to 20 minutes. Top with powdered sugar glaze, if desired. Makes approximately 26 pies.
Brown sausage; drain fat. Add next 7 ingredients; simmer, uncovered, for about 45 minutes. Combine cottage cheese with remaining ingredients and mix well. Grease a 9 x 13-inch casserole; alternating noodles, cottage cheese mixture, Mozzarella cheese and meat mixture until all is used. Bake at 375° for 30 minutes.
Beat together the eggs, oil and sugar. Mix in the rest of the ingredients in order. Better if you sift the dry ingredients together before adding. Fold in the zucchini and walnuts last. Grease and flour 2 loaf pans. Pour in mixed bread. Bake at 325° for 1 hour or until a toothpick inserted comes out clean. Cool in pans for about 5 minutes, then turn out and finish cooling. Wrap in foil to store. Freezes well.
Beat eggs good. Add sugar and beat well. Add Karo, melted butter, vanilla and pecans. Mix well. Pour into deep pie shell and bake slowly.
The potato flakes make a full-bodied filling. One basic recipe with several variations to chill overnight.
Chop cabbage fine and cook in salted water for 5 to 7 minutes. Drain it. Next, make a sauce of the first 3 ingredients. Place first 3 ingredients in a small saucepan and let come to a boil. May add 2 tablespoons of water, if needed. Put cabbage in and boil quickly for about 5 minutes. Taste and season.
Pour 1 cup chili con carne in casserole dish. Add layer of grated cheese and chopped onion and layer of corn chips. Bake at 350° for 30 minutes.
Cream together butter, sugar, eggs and vanilla until light and fluffy. Blend in milk. Add dry milk crystals, wheat germ, flour, baking powder and soda. Beat until well combined. Fold in peanut butter chips and raisins. Spread mixture evenly in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. When cool, cut into bars and wrap individually in foil or plastic wrap.
Dissolve yeast in warm water. Sift together the flour and sugar. Make a well in center; add oil and yeast water. Mix dough. It should form elastic-like strands when pulled from bowl. Pat top of dough with oil. Cover and let rise 30 minutes.
Mix together. Bake at 350° for 15 to 20 minutes. Frost with chocolate frosting. Sprinkle with chopped nuts.
For shell, grind cookies and combine butter, 1 tablespoon sugar and cinnamon. Press into buttered spring-form pan, bottom and sides. For mixture, cream 1 cup sugar and cream cheese; add flour, salt, vanilla and beaten egg yolks. Mix well on medium speed. Add milk; fold in beaten egg white. Bake 1 hour at 275° to 300°. Turn oven off and leave cake in for 1 hour with door closed. Open the door and leave cake in for another hour.
Cream sugar and shortening in bowl; add eggs, bananas and vanilla. Sift flour, soda and salt together. Add to sugar mixture. Fold in nuts. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Place candy coating in top of double boiler; bring water to a boil. Reduce heat to low; cook until coating melts. Remove from heat. Cool 2 minutes. Add peanuts and pretzel sticks; stir until coated. Drop by teaspoonfuls onto wax paper. Chill 20 minutes or until firm. Makes 1 1/2 pounds.
Separate eggs. Put whites in large bowl until room temperature (1 hour). Preheat oven to 300 degrees. Grease 10 inch tube pan. Beat at high speed, yolks with crisco and margarine. Gradually add sugar, beat until light and fluffy. At low speed beat in flour alternately with milk, ending with flour; add coconut. Beat until well blended. Beat egg whites just until stiff peaks form. Fold into batter until well blended. Bake at 300 degrees for 2 hours or until toothpick comes out clean. Cool in pan 15 minutes.
With kitchen shears trim sharp points from artichoke leaves. Trim stems; remove loose outer leaves. Cut 1-inch from the tops. Brush cut edges with lemon juice. In a large covered saucepan or Dutch oven, bring artichokes and salted water to a boil; reduce heat to low. Simmer until a leaf pulls out easily, 20 to 30 minutes. Drain upside down.
Cream margarine and sugar. Add flour and cheese, beating until smooth. Pour apples (drained) into buttered 9-inch dish. Top with cheese mixture. Refrigerate overnight. Bake at 350° for 30 or 40 minutes, until browned. Serves 8.
Prepare pound cake mixes together according to package directions, adding the orange and lemon peel. Turn into a greased and lightly floured 10-inch fluted tube pan. Bake in 350° oven for 1 to 1 1/4 hours, until done. Cool in pan 10 minutes. Remove from pan to cooling rack and cool for 20 minutes more. Place on serving plate. Using long-tined fork or skewer, punch holes in top of cake at 1-inch intervals.
Prepare jello with 2 cups boiling water and liquid from peaches. Refrigerate until partially gelled. Beat cream cheese and Cool Whip together with mixer until well blended. Then beat into jello. Cut peaches into small pieces and stir (do not beat) into mixture. Then pour into molds or large Pyrex rectangular dish.
Break bread into small pieces in 2 (9 x 12-inch) glass cake pans. Beat 3 cups of milk together with 2 to 3 eggs. Add sugar, raisins and seasoning and pour 1/2 over each pan. Put raisins and nutmeg on top. Beat rest of eggs and milk and pour over mixture. Allow to stand about 10 minutes. Bake at 350° for about 10 minutes. Turn oven down to 300° and bake about 1 hour or until knife comes out clean. Makes 24 servings.
Cut pineapple lengthwise into quarters through green top. Cut along edges of quarters to remove fruit. Cut pineapple core off of fruit, and cut fruit into bite-sized pieces. Place pineapple chunks, halved strawberries and melon balls into a large bowl. Sprinkle with ginger and lime juice; toss. Stir in cheese. Spoon fruit mixture into shells. Sprinkle with almonds. Spoon yogurt onto each serving, and garnish with whole strawberries. Makes 4 servings.
Brown hamburger and onion. Stir in water, tomato sauce, tomato paste, sugar, oregano, cumin seed, chili powder and minced garlic. Simmer for 30 minutes, uncovered. Add rice. Simmer 10 minutes. Serve over corn chips. Garnish with cheese, chopped black olives, chopped green onions, diced avocado and chopped green pepper. Yield: 6 to 8 servings.
Mix Veg-All, water chestnuts, mayonnaise and cheese together. Grease casserole dish and fill with Veg-All mixture. Crumble Ritz crackers, drizzle butter on top. Bake at 350° for 30 to 35 minutes.
Boil chicken breast in 2 cups boiling water until completely done. Remove chicken breast and add uncooked rice in the same pot of water. After rice has cooked, pour into a bowl. Dice cooked chicken breast, celery and green onion into bowl with rice. Add curry powder to taste, then stir in mayonnaise. Refrigerate for about 2 hours or overnight.
Mix thoroughly 1/2 cup soup and remaining ingredients. Shape mix into a loaf. Place in a shallow baking pan. Bake at 350° for 1 1/4 hours. Blend remaining soup, 1 1/4 cups water and 2 tablespoons drippings. Heat. Stir often. Serve with loaf.
Slice bananas in pie crust. Mix cream cheese, sugar and lemon juice. Pour over bananas. Set in refrigerator and chill. Whip cream and pour over other mixture. Spoon blueberry filing on top of whipped cream. Chill again before serving.
Mix the raspberries, marshmallows and sugar together; let stand for 1 hour. Make jello according to package directions. Put in fridge; let it thicken slightly. Whip jello; fold into berry mixture and 1 cup whipped cream. Put into a baked pie shell; put in refrigerator.
Heat oil in heavy skillet. Add onion; cook 2 to 3 minutes, until tender. Add turkey, stirring constantly over medium heat until turkey is no longer pink. Stir in salsa, spices and cornstarch mixture; heat through and simmer to thicken. Serve on corn or wheat tortillas; garnish with 1 tablespoon fat-free sour cream. Serves 4.
Melt all margarine. Stir in cocoa, sugar, flour, vanilla and eggs (one at a time), beating eggs slightly. Pour mixture into foil cups, filling cups 1/2 to 3/4 full. Bake in 325° oven for 20 minutes. Test with toothpick. Makes 24 to 36 cups.
Mix all ingredients together. Make small balls, which are much better. Will feed 7 to 8 people. Add 2 or 3 peppers to make it hotter.
Meat Prep: Brown ground beef, adding spices or you can make meatballs by adding spices and seasoned bread crumbs. Mix thoroughly. Roll into meatballs. Place on cookie sheet and bake in oven at 350° until browned. Add to sauce.
Cut yams and apples in 1/2-inch slices. Layer in buttered 3-quart deep casserole dish, starting with apples and ending with yams. Combine butter and water in medium saucepan. Bring to boil. Mix sugar and cornstarch, adding just enough cold water to make a paste. Add to boiling water mixture, stirring constantly. Bring to a boil and remove from heat. Pour over yams. Bake at 350° for 50 to 60 minutes or until apples are done. Makes 12 servings.
Marinate chicken in soy sauce, lemon juice and garlic powder, 12 to 24 hours before dinner.
Stew chicken. Remove from bones and shred. Mix with soups and broth from cooked chicken. Put in casserole. Top with biscuits which have been flattened. Bake at 375° until browned.
Spread on cookie sheet. Bake at 250° for 1 hour. Stir every 15 minutes. Salt to taste with popcorn salt while hot. Cool to serve.
Cream butter and sugar. Mix 2 cups of flour with fruit, nuts and raisins. Cream egg yolks with butter and sugar. Add lemon extract. Add remaining (3 cups) flour and soda water. Mix thoroughly. Add fruit and nuts mixture. Don't worry if batter is dry. Fold in beaten egg whites (last). Batter is still quite dry. Grease and flour tube cake pan. Bake 3 hours at 250°. If you make only half the recipe, bake only 1 3/4 hours. Wrap in cloth moistened with rum or apple cider.
Chop onion, carrots and celery fine. Crumble sausage and ground chuck together and brown. Add onion, carrots and celery. Make a place in center of meat to put chopped garlic to allow to fry in grease. Drain grease off meat. Pour into slow cooker. Add parsley, oregano, basil, bay leaf and tomato puree. Add about 1/2 soup can of water. Simmer 2 to 4 hours.
Preheat oven to 375°. Mix garlic, basil, oregano and salt with bread crumbs. Melt margarine and brush each chicken breast with it. Roll each piece in bread crumb mixture. Place them in shallow baking pan. Bake for 60 minutes. Mix wine and onions and pour over chicken. Return chicken to oven for 3 to 5 minutes, or until sauce is hot. Serve over rice. Serves 8.
Put a layer of sponge cake, about 3/4 inch thick, at bottom of dish. A clear glass dish (about 3-quart) is preferable. Coat lightly with jam and saturate with half of sherry. Arrange ladyfingers in standing position around dish. Cover sponge cake with 1/2-inch layer of both gelatins. Cover with layer of cool custard. Repeat procedure 2 more times. Place whipped cream on top and garnish with cherries or strawberries. Chill and serve. Makes 10 to 12 servings.
Soften dough and spread on a greased pizza pan. Shape crust. I oil my hands to spread dough. Bake at 425° for 6 minutes. Dough will spread! Let cool.
Mix sour cream and soup together. Layer baking dish with chicken pieces and zucchini on top. Pour sour cream and soup mixture over zucchini. Top with Stove Top bread crumbs and seasoning packet. Pour melted margarine over bread crumbs. Bake at 350° for 30 to 45 minutes.
Combine all ingredients in blender until smooth. Pour into greased 10-inch pie pan and bake for 1 hour and 5 minutes at 350°. Crust will form on bottom, custard in middle and coconut on top.
Lay chicken breasts in baking dish. Cover with Swiss cheese. On top of cheese, pour undiluted soup. Cover with stuffing mix. Top with butter and bake until chicken is done in 325° oven.
Drain, rinse and slice pickles into a bowl. Add remaining ingredients. Let stand for 48 hours at room temperature. Stir often. Put back into jar and refrigerate.
Mix spuds, milk, shortening, sugar and salt;; bring to a boil and cool. Mix warm water and yeast; add beaten eggs, flour and potato mixture. Knead; let rise twice. Make into rolls. Note: Makes sticky dough.
Slice sponge cake layer (either bought or homemade) into 3 thin layers and sprinkle each with 2 tablespoons rum. Mash cheese smooth with a fork and work in 1/2 cup of the powdered sugar gradually and smoothly. Stir in chocolate, cherries and cinnamon into cheese mixture. Spread over cake layers and stack layers on top of each other. Add toasted almonds to cheese mix.
Wash, hull and mash 2 quarts strawberries. Add 1 cup sugar; let stand 1 hour; strain. Add juice or oranges and lemons, cold water and sugar. Pour into large punch bowl. Add 1 quart whole strawberries. Makes 15 to 20 servings.
Preheat Crisco 1 1/2 minutes in saucepan. Debone salmon. Mix other ingredients. Beat well until frothy. Scoop out 1 teaspoon mixture; drop in hot grease. Cook immediately.
Beat eggs well and blend with sugar and salt. Beat mixture until well blended. Add melted butter, milk and vanilla. Mix well and pour into unbaked pie shell. Start baking in preheated 450° to 500° oven until top and crust begin to brown. Reduce heat to 300° and bake until tester comes out clean.
Mix all ingredients except margarine and crackers. Pour into greased casserole dish. Sprinkle cracker crumbs on top, then dot with margarine. Bake at 350° for 1 hour.
Mix as listed. Bake at 300° to 325° for 1 1/2 hours.
Cream margarine and sugar. Add rest of ingredients and mix. Form into a ball (or a few smaller balls). Put flour on waxed paper and flour on dough. Roll out, cut and put in ungreased pan. Bake at 375° until brown, approximately 20 minutes.
Melt stick of oleo in a bowl and add cake mix along with other ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Can vary recipe by changing flavors of cake mix and chips.
Saute onion in margarine until clear. Mix all other ingredients well with onions. Put in greased casserole dish. Bake at 350° for 30 to 40 minutes or until bubbly and brown on top.
Beat eggs slightly. Stir in sugar, corn syrup, melted butter and pecans. Pour into unbaked pie shell. Cook 35 to 40 minutes, until filling is slightly firm, at 375°.
Cream Crisco and sugar. Add eggs and flour. Beat 3 or 4 minutes. Add vanilla. Pour in deep tube cake pan. Bake 1 hour at 350°.
Bring water to a boil and cook spaghetti, uncovered, for 8 minutes. Drain well in strainer. In frying pan, brown ground beef on low-medium heat. Stir lightly. In a small saucepan, heat spaghetti sauce and tomato sauce over low heat. When meat is ready, pour sauce over it and stir until mixed well. Place spaghetti in large dish and pour meat sauce over it. Serve and enjoy! Makes 4 servings.
Cook sliced onions in water to cover with 1/2 teaspoon salt for 20 minutes or until tender; drain. Melt butter in saucepan; blend in flour, remaining salt and pepper. Gradually add milk. Cook and stir until thickened. Fold in cheese and then onions. Place in casserole. Sprinkle with buttered crumbs. Bake at 375° for 15 to 20 minutes or until bubbly and brown.
Combine first 6 ingredients. Cut in shortening until in very fine particles. Add eggs, milk and vanilla. Beat until smooth and thick. Spread batter into well-greased 9 x 13 x 2-inch pan. Sprinkle berries over top. Combine Streusel ingredients and mix until crumbly. Sprinkle over berries.
Combine flour, oleo and nuts. Pat into bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool. Combine cream cheese, powdered sugar and frozen topping. Spread on cooled crust. Mix lemon pudding with milk. When pudding has set spread on cheese mixture. Chill. Garnish with Dream Whip if desired.
Bring sugar, cocoa and butter to a boil. Add remaining ingredients and drop by rounded tsp. onto waxed paper.