HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first 4 ingredients. Add melted Crisco and milk. Mix until well blended. In a saucepan, place the fruit with juice and the sugar. Bring to a boil. Put the first mixture in a greased 9 x 13-inch baking dish. Pour fruit mixture on top. Bake at 400° for 35 minutes. (Batter will rise and make crust.)
Work flour, sugar and margarine with your fingers into crumbs. Set aside 1 1/2 cups of crumbs for topping. Mix water, molasses and baking soda together, then add to the remaining crumbs. Mix until batter is very thin but still lumpy. Pour into greased and floured 9 x 13-inch pan. Sprinkle with 1 1/2 cups crumbs that were set aside. Bake at 350° for 35 minutes.
Mix all ingredients together with whole milk, pour in mixer can and fill to the fill line with whole milk. Freeze.
Beat egg whites until stiff and set aside. Beat egg yolks slightly and add milk and lime juice. Fold in half of egg whites and pour into baked pie shell.
Saute onion, mushrooms and garlic in butter. Add remaining ingredients and heat. Serve hot with chips or as topping for baked potatoes, noodles or spaghetti.
Beat eggs well. Add sugar gradually and beat until light and fluffy. Stir in remaining ingredients. Turn into ungreased casserole. Bake at 350° for 30 minutes. Remove from oven. While still hot, stir with wooden spoon. Cool and form into balls. Roll in granulated sugar.
In a large baking dish, blend onion mix or golden herb with lemon, sour cream, mustard, lemon juice and water. Add chicken; turn to coat. Cook at 375° for 45 minutes, or until done.
Mix everything but Ritz crackers. Make balls with mixture. Roll balls in crushed Ritz crackers. Makes 24 small balls (hors d'oeuvre).
Soak in fruit juice overnight. Variety is all but endless varying fruits, nuts and juices. Makes 10 servings. Each serving contains 167 calories and 9.92 grams fat.
Saute onion. Add lemon juice and brown sugar. Cook until sugar dissolves. Add chili sauce, Worcestershire sauce and barbecue sauce. Simmer 5 to 10 minutes. Add cocktail smokies, bring to a boil; and let simmer until heated through.
Preheat oven to 500°. Place cleaned turkey in roaster pan. Salt and pepper turkey inside and out. Margarine may be basted on turkey to taste. Pour all water into pan with turkey and cover. Place covered pan in preheated oven and cook at 500° for 1 hour. At end of 1 hour, turn off oven but leave turkey in unopened oven for approximately 8 hours. Be sure to leave oven closed for entire time.
Mix cake mix, sugar and oil. Next add 1 egg at a time. Bake in tube pan at 325° for 1 hour.
Boil spareribs until tender. Pour broth over bread crumbs. Add salt, pepper, eggs, butter and celery. Place ribs into roasting pan. Spread dressing around ribs and bake until brown at 350°. Bake and serve in same dish.
Place cauliflower and water in 1 1/2-quart glass casserole. Cover with glass lid. Microwave 9 minutes on High. Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.
In a 6-quart Dutch oven, combine cider, lemon juice and sugar. Bring to a boil to dissolve sugar. In a spice bag, place cinnamon and cloves in the center of a double-thick 6-inch square of 100% cotton cheesecloth. Tie closed with a clean string. Add spice bag and sliced oranges to the cider mixture. Reduce heat and simmer gently, uncovered, for 30 minutes. Remove spice bag and oranges and discard. Serve cider in mugs. Makes approximately 16 servings.
Mix together flour, salt and sugar, then add whipping cream, half and half and oleo. Cook until it starts to thicken, then pour into unbaked pie shell. Bake at 325° for 1 hour.
In 9 x 13-inch pan, break up angel food cake in small pieces. Mix pudding with 2 cups skim milk. Add frozen yogurt to pudding. Pour over cake and set in refrigerator approximately 1/2 hour. Mix 2 packages jello with 2 cups boiling water. Add strawberries. Pour over top of cake. Refrigerate overnight or until set. Serves 16.
In medium size bowl, combine 1 1/2 cups flour, the paprika, salt and baking powder. With wire whisk, stir in beer until batter is fairly smooth. Set batter aside. Meanwhile, cut onions across into 1/3-inch thick slices; separate into rings. In plastic food storage bag, place remaining 3/4 cup flour.
Melt butter; add to graham cracker crumbs and mix. Spread crumbs on bottom of a 9 x 13-inch baking dish. Slice bananas in circles. Lay bananas over crumbs. Add lemon juice to condensed milk; stir and pour over bananas. Drain pineapple and spread over condensed milk. Spread whipped cream over pineapple.
Drain asparagus. In casserole dish put a layer of asparagus, mushroom soup and egg slices. Sprinkle with half the peanuts and cheese. Repeat layers and end with cheese on top. Bake at 350° until cheese melts and casserole bubbles. Green beans may be used instead of asparagus.
Butter casserole dish and put chicken in the bottom. Pour drained LeSueur peas on top, then cover with rice. Heat milk and soup and pour over rice. Use a fork to separate rice and allow sauce through. Top with bread crumbs and cheese. Bake at 350° until cheese melts.
Grease an 8 x 12-inch pan. Put in cubed bread, then grated cheese, then browned sausage (drained). Beat eggs with 2 1/2 cups milk and mustard. Pour on and let stand in refrigerator overnight. Before baking, pour on mushroom soup diluted with 1/2 cup milk and salt. Bake at 350° for 1 hour.
Combine pudding and milk. Refrigerate for 10 minutes. Fold in Cool Whip.
Melt butter, water and cocoa; bring to a boil, then set aside to cool. Mix sugar, flour, salt, soda, eggs, sour cream and vanilla. Combine all together. Heat oven to 350°. Bake in a 17 x 11-inch greased and floured cookie sheet (3/4-inch deep) for 20 minutes.
Mix soup, water and onion soup in saucepan and heat over medium heat until hot. Spray casserole dish with Pam or use a small amount of Crisco to grease pan. Spread Minute rice (uncooked) on the bottom of the casserole dish. Place chicken on rice. Pour hot mixture over chicken and rice. Make sure all of the rice is moistened. Cover and bake at 350° for 1 1/2 hours.
Toss everything together in a large bowl and enjoy. Unusual items can be found at "The Staff of Life" in Woolwich. The French cured herbs can also be used in soup, pasta, dips, etc.
Combine all ingredients in pan and place on stove. Heat slowly and simmer for about 15 to 20 minutes. Serve hot. Refrigerate any leftover. Always serve cider hot. Serves about 12.
Cook chicken; shred or dice and set aside. In a casserole dish, pour soups (undiluted) and 1 can water; mix well. Add 1 cup uncooked rice; mix well. Place chicken in soup and rice mixture. Cut up butter and place on chicken and rice mixture. Place in 350° oven and cook 1 hour, uncovered.
Cream together butter, cream cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Add eggs, 1 at a time, beating well after each addition. Stir in flour.
Mix crumbs, 1/4 cup of sugar and margarine. Reserve 1/2 cup of crumb mixture. Press remaining crumb mixture onto bottom of 9-inch spring-form pan. Beat cream cheese and remaining 1 cup of sugar with electric mixer until creamy. Add eggs, sour cream and lemon juice. Beat until well blended. pour over crust. Sprinkle with reserved crumb mixture. Bake at 350° for 45 to 50 minutes or until just set. Cool in oven with door ajar for 30 minutes. Cool completely on rack. Refrigerate after cool for 4 hours or overnight.
Mix and refrigerate 4 hours or overnight. Roll dough out in about 1-inch balls. Place them on a sprayed cookie sheet and bake at 350° for 6 to 7 minutes. Do not overbake.
Combine the crumbs with sugar and melted butter. Mix thoroughly. Press the mixture firmly against the sides and bottom of pie pan. Bake 5 minutes at 400° and cool.
Preheat oven to 350°. In 2-quart casserole dish, combine all ingredients. Bake, covered, at 350° for 1 1/2 hours or until the rice is tender. Stir occasionally during the last half hour of baking. Yields 5 to 6 servings.
Pour in greased baking dish. Bake at 325° for 30 to 35 minutes until well set.
Melt margarine and dip each slice of bread into it. Stack and slice through into triangles. Scal milk and add beaten eggs and sugar. Add milk and raisins. Place bread in flat baking dish and pour liquid over all. Sprinkle with cinnamon. Place pudding dish in another pan with hot water. Bake at 350° for 45 minutes. This is a very delicious pudding.
Pour milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to soften before serving.
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons of butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat. Stir in cabbage, salt and pepper. Pour in 2-quart baking dish. Cook and stir crumbs in butter in small skillet until browned. Sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes.
Mix first 7 ingredients together in a large bowl. Add desired amount of salt and pepper. Pound chicken breasts to tenderize and soften. Put chicken into bowl. Rub the wet ingredients into the chicken. Cover and keep marinated in the refrigerator for up to 5 hours.
In a baking dish, combine rice, chicken, mushroom or celery soup and water. Bake at 350° for 1 hour or until chicken is no longer pink and juices run clear. Serves 4 to 6.
Combine first 6 ingredients thoroughly with 1 can tomato sauce. Pack firmly in 8 x 4 x 3-inch pan. Chill about 1 hour. Unmold into a shallow baking pan. Bake at 350° for 1 hour. Pour remaining tomato sauce over loaf. Bake 20 minutes more.
Cook Rice-A-Roni according to package directions. Cut bacon into small pieces; brown and drain. Brown and drain hamburger and onion. Mix bacon, onion and ground beef together. Cook celery slightly; then add celery, undrained peas, soup, undrained mushrooms and green pepper to hamburger mixture. Add cooked Rice-A-Roni and bake in a casserole dish for 1 hour at 350°.
Soak chopped vegetables in 1/3 cup salt and cover with 3 trays of ice for 3 hours. Drain off juice. Bring all other ingredients to boil, then put in vegetable mixture and bring to a boil. Put in jars and seal.
Prepare home canning jars and lids. Peel, halve and core pears. Place in soaking solution to prevent darkening. Peel pineapple; remove eyes from pineapple and cut into tidbits. Measure 2 cups pineapple tidbits and set aside. Combine remaining ingredients in a large saucepan, except rum. Simmer for about 15 minutes. Drain and rinse pears. Poach pears in water for about 5 minutes, cooking 1 layer at a time. Pack pears in hot jars, leaving 1/4-inch headspace. Remove from heat and stir reserved pineapple tidbits and rum into syrup. Carefully spoon syrup over pears, leaving 1/4-inch headspace. Add a cinnamon stick to each jar. Remove air bubbles with nonmetallic spatula. Adjust caps. Process 25 minutes in a boiling water bath canner. Yields about 4 quarts.
Cream butter and sugar. Add baking soda to soup; add to creamed mixture and stir well. Add flour and spices; stir. Add nuts and raisins. Makes 1 large loaf. Bake at 325° for about 1 hour, or until toothpick comes out dry. Frost if you wish.
Soften cream cheese in microwave until almost melted. Mix with cream of coconut with a whisk until smooth. Can add rum or rum flavoring to taste. Serve with chunks of fresh pineapple, melon, grapes, strawberries, etc.
Cream the cream cheese and sugar until blended. Add egg. Melt unsweetened chocolate with butter, margarine and water. Stir flour and sugar together. Add 2 eggs, sour cream, soda and salt; mix well. Pour into a greased and floured jelly roll pan. Drop cream cheese mixture over chocolate batter and swirl with a knife. Sprinkle with chocolate chips. Bake at 375° for 25 to 30 minutes. Cool and sprinkle with powdered sugar.
Brown hamburger, onion and garlic. Add tomato paste, tomato sauce, a little water, bay leaves, paprika, poultry seasoning, oregano, cayenne, parsley flakes, dry mustard and salt and pepper to taste. Let simmer as long as possible. Add 1 tablespoon vinegar and 2 tablespoons brown sugar after cooking 1 hour.
Place the asparagus tips on the bottom of the pie crust and cover with the shredded crab meat. Beat eggs, milk and seasonings together and pour mixture over the crab and asparagus. Place pie on baking sheet and cook for about 30 minutes until the top is brown. Serve lukewarm.
Save egg whites for cream filling. Sift ingredients into a bowl. Add other ingredients all at once. Mix until smooth. Drop teaspoon on ungreased cookie sheet 2 inches apart. Bake at 375° for 10 to 12 minutes (preheated).
Sift together dry ingredients and mix with all other ingredients. Pour into greased and floured pans and bake at 350° until done. Cool and frost with Jam Cake Icing.
Combine olive oil, garlic, onion, red pepper, oregano and Italian seasoning. Saute, stirring often, until onions are transparent. Add remaining ingredients; mix well. Bring to a boil; reduce heat and simmer, uncovered, (stir occasionally) for about 1 hour. Serve over angel hair pasta.
Defrost dough and let rise until doubled in bulk. Melt butter. Mix together sugar, brown sugar and cinnamon. When bread is doubled in bulk, grease a 10-inch ring form pan well with some of the melted butter. (Can use 9 x 13-inch pan.) Sprinkle nuts on bottom of pan, then sprinkle about 4 tablespoons of the sugar-cinnamon mixture over nuts. Cut dough into 2-inch balls (golf ball); roll up and dip balls in melted butter, then roll in sugar cinnamon mixture. Place balls in layers on bottom of pan. Drizzle leftover butter-sugar cinnamon on top. Let rise until doubled, about 1 hour. Bake for 30 minutes at 325°. Let cool 5 minutes and slide out of pan.
Melt chocolate chips and peanut butter; stir until all melted and smooth. Remove from heat. Stir in chow mein noodles, raisins, or marshmallows and Rice Krispies or nuts. Drop from teaspoon onto wax paper and cool.
Cook chicken and cut up into pieces. Layer in pan chicken, 6 tortillas and sauce and cheese mixed together. Repeat and top with grated cheese and black olives. Bake at 350° for 45 minutes. Use 9 x 13-inch pan.
Cook vegetables a few minutes. Combine soup, cheese and mushrooms and pour over vegetables in a casserole dish. Pour onion rings on top. Bake between 325° and 350° until hot.
Beat the butter and sugar until light and creamy. Add the milk, then the fruit and lastly, the flour, salt, baking powder and spices sifted together. Turn into a greased pan and bake in a slow oven about one hour.
Cream margarine and sugar. Blend in jam, eggs and vanilla. Add flour, salt, soda and seasonings alternately with buttermilk. Mix well after each addition. If desired, fold in 1 cup flaked coconut. Pour into greased Bundt pan. Bake at 325° for 55 to 60 minutes. Cool thoroughly and glaze with Brown Sugar Glaze.
Combine all ingredients. Chill 1 hour. Form into balls. Bake at 375° for 15 minutes. Makes 20 to 25 balls.
Dissolve gelatin in 2 cups boiling water. Add the cranberry sauce and crushed pineapple with juice. Mix well. Put in individual molds or a 9 x 9-inch dish. Congeal. Garnish with a small dab of mayonnaise. Serves 8.
Cut cukes in chunks or thick slices. Combine water and lime. Cover cukes. Soak 24 hours, stirring occasionally. Drain and wash with clean water. Cover with fresh water and let stand 3 hours.
Dissolve Jell-O in boiling water and 1 cup juice from fruits. Set aside until it begins to set. Add the fruits and marshmallows. Pour into long Pyrex dish and let set.
Mix Southern Comfort, cranberry cocktail, orange juice and lemonade. Fill the rest up with 7-Up.
Cream together the sugar, butter and shortening. Add eggs, one at a time. Add flour, flavorings and 7-Up. Pour into a greased tube pan. Bake at 325° for 1 hour.
In Dutch oven or large pot, place all meat; cover with water. Cook, covered, for about 1 1/2 hours or until meat is tender. Strain stock into another pot and refrigerate long enough to remove fat from stock. Remove meat from bones and dice; set aside. After skimming fat from broth, add tomato sauce, hot pepper sauce, vinegar, sugar, onion, garlic and tomatoes. Simmer about 45 minutes. Add corn and meat. Simmer another 15 minutes and stir in bread crumbs. Season with salt and pepper. Yield: 6 quarts. Freezes good in plastic jars.
Cream the butter, sugar and eggs until fluffy. Stir in sour cream. Sift together the flour, soda, cinnamon, salt and cloves. Stir into creamed mixture. Mix in oats, nuts, dates, raisins and chopped cherries. Drop from rounded teaspoonful 2-inches apart onto lightly greased cookie sheet. Top each cookie with a halved cherry. Bake in a 350° oven for 10 to 12 minutes. Remove from sheet. Cool on rack. Makes 5 dozen.
Cut up cabbage and place in bag. Add a row of butter pats. Add chopped onions, then add another row of butter. Add little smokies and mushrooms and rest of butter. Cook at 425 degrees for about 45 minutes. Add meat tenderizer for flavor.
Line muffin tins with cupcake liners. Put 1 vanilla wafer in bottom of each liner. Mix all remaining ingredients, except pie filling, and fill each cup 2/3 full of cheese mixture. Bake 15 minutes at 350°. Cool and top with pie filling. Makes 24.
Cut carrots, cauliflower and zucchini in 1-inch chunks; blanch 3 to 4 minutes. Put piece of apple and some chopped parsley in each jar. Add 5 cucumbers, 4 tomatoes, pieces of cauliflower, pieces of carrot and zucchini, 5 onions, 1 clove garlic, pieces of pepper and pieces of celery. Fill to 1/2 inch from top. On top, put chopped parsley and 1 bay leaf.
Bake pie shell. Prepare strawberries; set aside. Combine in saucepan the sugar or Sweet 'N Low and cornstarch; mix together. Add water. Cook over low heat until thickened (may add red food coloring and, also, juice of lemon). When thickened, add the strawberries and pour in baked pie shell. Let set overnight in refrigerator.
Add oil to hot wok or large skillet, add vegetables, and stir fry until crisp tender. Season to taste.
Put juice and Sure-Jell in large boiler. (Must be no more than 1/3 full.) Bring to a full boil over high heat, stirring constantly. Stir in sugar at once and boil hard for 2 minutes. Remove from heat and put in jars.
Scoop lime sherbet into punch bowl. Add lemon-lime carbonated beverage, pouring liquid slowly down the side of the bowl. Ladle into punch cups. Makes 12 to 15 servings.
Use large mixing bowl. Blend shortening and margarine together. Add sugar slowly; beat until fluffy. Add egg yolks one at a time, beating well. Sift flour and soda together and add alternately with buttermilk, starting and ending with flour. Add coconut to cake batter. Beat egg whites until stiff. Fold into batter. Pour into 3 greased and floured round pans. Bake 25 to 30 minutes in 350° oven. Cake will fall, but don't worry.
Break eggs in a dish with melted butter; add sugar, then sift the flour on the sugar and beat together well. Then add vanilla and buttermilk. Bake in one crust in moderate oven for 50 to 60 minutes at 375°. Be careful not to burn, just a lovely brown. This is an old Virginia recipe.
Use muffin tin liners. Fill and bake at 400° for 15 minutes.
Add ingredients together. Beat for 4 minutes. Pour into greased 9 x 5-inch bread pans and bake for 45 minutes at 350°. Makes 2 loaves.
Heat 1/2 cup peanut butter and butter until smooth. Stir in crumbs. Cool. Press into bottom and up sides of 9-inch pie plate. Chill.
Mix cake mix, jello, water and oil in mixing bowl. Add eggs, one at a time. Then add strawberries. Bake in 350° oven for 25 to 30 minutes.
Mix ingredients. Layer sliced potatoes in 9 x 13-inch pan. Add onion, salt and pepper to taste. Pour mixture over potatoes and bake until tender. Bake at 350 degrees about 1 hour.
Mix first six ingredients, and spread over unrolled crescent dough. Do not cut the dough on the perforations. Roll up and cut into slices about 1/4 inch thick. Place on cookie sheet sprayed with Pam. Bake at 400 degrees for 12 minutes.
Cook beans separately until nearly done. Cook beef and chopped onions and peppers together until nearly done, drain. Pour tomato sauce with remaining ingredients in pan with meat mixture and simmer about 15 minutes. Then mix meat mixture with beans in large pot. Simmer for 3 to 6 hours. Stir often and add water as needed.
Melt chocolate, sugar and butter in a saucepan. Heat very slowly, then set aside to cool. (Do not boil.) Whip one egg at a time into mixture. Pour into pie shell. Bake in 350° oven for 25 minutes.
Cut steak in 3-inch strips 1/3-inch wide. Brown beef and garlic, add soy sauce and water. Cover and cook 45 minutes or until tender. Add vegetables. Drain tomatoes, add water to juice to make 1 cup. Add juice to cornstarch; blend well. Add to beef mixture. Cook 5 minutes or until thickened. Serve on cooked rice.
Saute celery and onion in butter. Add soup, milk, rice, and Cheese Whiz to celery and onion. Mix well until melted. Thaw broccoli and add to pan. Add mushrooms if desired. Place in casserole dish and bake at 350° for 35 minutes.
Drain asparagus, reserving liquid. Layer asparagus in a 2-quart casserole dish. Place French fried onions over asparagus mixture. Mix sour cream, mushroom soup and juice saved from asparagus. Pour over French fried onions. Sprinkle shredded cheese over this and heat in a 350° oven until mixture is just bubbly and cheese melts. Serve at once. Yield: 8 to 10 servings.
Prepare crust for 10-inch two-crust pie. Roll into rectangular shape on floured board. Spread apples over dough. Sprinkle with cinnamon and sugar. Slice 3/8-inch thick. Place in baking dish, cut side up. Melt butter in hot water. Combine sugar, flour and cinnamon. Add to liquid and mix well. Add vanilla. Pour over rolls. Bake at 400° for 20 to 25 minutes.
Layer, in order, all ingredients except cheese. Cook, covered with foil, for 1 1/2 hours at 350°. Grate sharp Cheddar cheese over dish. Put back in oven for about 5 minutes or until melted completely.
Combine apples, celery and walnuts. Add enough salad dressing to moisten. Toss lightly. Chill. Make 6 to 8 servings.
Preheat oven to 425°. Crumble sausage into a skillet and cook until brown. Drain well. Line bottom of a buttered 9 x 13-inch baking dish with crescent rolls, pressing edges together to seal. Sprinkle with sausage and cheese. Beat remaining ingredients together well and pour over sausage and cheese. Bake at 425° for 20 to 30 minutes or until set. Let stand about 10 minutes, then cut into squares and serve. Serves 6 to 8.
Put onions in 13 x 9-inch Pyrex dish. Add Ritz crackers and then add sausage. Add a layer of onions; add cream of mushroom soup. Top with cheese and pimento. Bake 1 hour and 15 minutes.
Cut cookie dough into 1/8-inch slices. Arrange cookie slices, slightly overlapping, on aluminum foil-covered 14-inch pizza pan. Press edges to seal. Bake at 375° for 10 to 12 minutes. Cool. Remove from foil onto plate.
Place scallops, shrimp, tomatoes and green pepper cubes on skewers; sprinkle with seafood seasoning. Grill over charcoal or broil in oven until done, basting frequently with butter. Prepare rice according to package directions; place in serving dish. Place kabobs on rice; serve.
In a medium, combine mayo, sour cream, blue cheese, onions and bouillon. Mix well. Stir in nuts, cover and chill. Stir before serving. Serve with vegetables.
Combine 1 cup sugar, flour and oats. Cut butter into flour mixture until crumbly.
Mix fruit cocktail, sugar, flour, soda, salt and egg together, stirring well in an 8 x 10-inch pan. Cover with brown sugar and nuts. Bake in oven at 325° for 40 to 45 minutes.
Mix flour, shortening, salt and sugar well. Add 2 cups cold water and mix again. Form into balls. Form into enough balls for 1 crust and wrap. Dough makes 19 or 20 crusts. Put on cookie sheet and freeze. Then store in plastic bags.
Combine sugar, oil, eggs and vanilla in a large bowl; blend thoroughly. Sift together dry ingredients and add to first mixture and mix well. Stir in remaining ingredients, except for icing. Pour into 13 x 9-inch pan or 2 (9-inch) cake pans, greased and floured. Bake at 350° for 35 to 45 minutes.