HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour in well-greased, floured cookie sheet. Bake at 375° for 15 minutes. Sprinkle a clean towel with powdered sugar. Flip hot cake out on towel. Roll up towel in jelly roll fashion and let cool.
Mix together ice cream, Cool Whip and lemonade. Add food color. Mix well. Pour into pie shell. Freeze until firm, about 2 to 3 hours. This is a refreshing summertime dessert.
Mix together and put in casserole; bake at 350° for 30 minutes.
Combine sugars and butter in medium boiler. Stir on low heat until butter is melted. Cool. Add eggs, flour, salt, vanilla and nuts. Pour into greased and floured 9 x 13-inch pan. Sprinkle chocolate drops over top. Bake about 35 minutes at 325°. Cool. Cut in squares. Do not overbake. Yield: 2 dozen.
Cream together margarine and sugar. Mix or use medium speed on electric mixer the flour, baking powder, salt and eggs. Grease and flour a square pan. Pour batter in the bottom of pan. Top with sliced apples. Sprinkle with a small amount of flour and sugar/cinnamon mixture. Bake at 350° for approximately 45 minutes.
Drain and flake salmon, reserving liquid. Saute onion, celery and pepper. Add potatoes, carrots, salmon liquid, broth and seasonings. Cover and simmer 20 minutes or until veggies are tender. Add peas and cook 5 minutes longer. Add salmon, corn and milk. Heat thoroughly. Sprinkle with minced parsley.
Cut roast into 2 to 3-inch pieces. Combine flour, salt and pepper; dredge meat and brown in oil in frying pan. Remove meat from pan; add the remaining flour mixture to drippings. Blend until smooth. Return meat to frying pan; cover with onions. Pour the remaining ingredients over meat and onions. Cover; simmer for 2 1/2 to 3 hours. Great with rice or mashed potatoes.
Flatten bread with rolling pin. Combine cheeses and egg in small bowl; mix well. Spread evenly on bread, covering to edge. Lay a piece of asparagus on each slice of bread. Roll up tightly; secure with 3 toothpicks. Dip in melted butter. Put on baking sheet. Freeze. When ready to serve, thaw slightly. Slice in 3 equal pieces. Bake at 375° for 15 minutes. Serve hot. Makes 60 pieces.
Combine the first 6 ingredients. Cook over low flame for about 5 minutes. Drop by teaspoon onto wax paper until cool.
Prepare pudding decreasing milk by 1/2 cup per package. Mix with Cool Whip. Layer with graham crackers. Cover with frosting. Refrigerate 24 hours. Slice and serve.
Dissolve Jell-O in hot water; add lemon juice, cranberry sauce, celery, pineapple and nuts. Chill until firm. Serves 25.
Steam cabbage until tender, but crisp; drain. Mix shallot, garlic, bread crumbs and cheese. In baking pan, layer cabbage, tomatoes and then bread crumb mixture. Repeat to make one more layer. Drizzle olive oil over the top. Bake at 350° for 30 minutes.
Mix sugar, coca, cream and butter in a pan for 1 1/2 minutes, boiling hard and stirring constantly on high heat. Remove from heat. Add peanut butter, vanilla and oats and drop quickly by spoonful on waxed paper.
Break up ground beef and put in pan with sliced onions and minced garlic glove. Brown. Add tomatoes, tomato paste and water/wine. Bring to boil. Add seasonings and noodles. Put in casserole dish. Bake 45 minutes at 375°.
Wash zuchinia; cut into small pieces. Place the pan onto stove. Put the zuchinia into the pan. Add salt and two cups of water. Leave on stove until water boils and the zuchinia gets soft. Then beat the garlic. Mix garlic and yogurt together and the zuchinia, place into plate, then add parsley on top.
In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley and pepper; set aside.
Quarter biscuits; arrange in 2 greased 8 x 1 1/2-inch round baking pans. Melt butter and cheese; stir until blended. Drizzle over biscuits. Bake in a 400° oven for 12 to 15 minutes. Makes 40.
Make a custard by combining the first 3 ingredients and adding the milk to which has been added the slightly beaten egg yolks. Cook in top of double boiler until the consistency of custard. Add vanilla. Line a baking dish with vanilla wafers. Pour over this 1/4 the custard. Repeat with another layer of wafers and bananas. Cover with remaining custard. Make meringue of egg whites, whipped. Add 12 tablespoons of sugar. Beat until stiff and put on top of pudding. Bake at 425° for 5 minutes or until brown.
Mix sugar, cocoa, milk, butter, vanilla and salt. Boil for 1 minute. Remove from heat. Add peanut butter, oatmeal and raisins or nuts. Drop by spoon onto wax paper on cookie sheet. Spread mixture evenly; cut into squares.
Grease a cookie sheet. Mix cheese, flour and butter lightly with hands. Add water to make stiff dough; shape dough into small balls. Bake at 400° for 15 minutes.
Mix together all ingredients except cheese. Bake 30 minutes at 350°. Sprinkle cheese over top. Bake another 15 minutes or until center is firm.
Cook vegetables in bouillon until tender. Warm milk. Add cornstarch slowly to hot milk. Add vegetables. Add american cheese slowly. Stir as cheese melts. Salt and pepper to taste.
Mix all together, then mix 1/4 cup butter and 2 cups crushed corn flakes. Sprinkle this on top of mixture and bake at 350° for 1 hour.
Boil, bone and skin chicken. Cut into bite size pieces. Saute chopped onion in a bit of margarine. Add onion, cheese and chips to chicken. Mix soups and Ro-Tel. Pour over chicken mixture. Put in greased casserole. Bake at 350° for 15 to 30 minutes. Sprinkle chips on top for last 5 minutes of baking.
Drain pineapple. Save juice. Butter baking dish and make first layer with half of pineapple.
Bring sugar and milk to a boil. Cook 5 minutes or to soft-ball stage. Remove and add marshmallow cream and peanut butter. Beat until smooth. Pour in a 9-inch square pan.
Put margarine and water in a saucepan on high heat. When mixture boils, add flour. Cook until thick, stirring constantly. When mixture comes to a big ball, remove from heat. Add eggs, one at a time and beat until smooth.
Cream margarine, shortening and sugar. Add eggs one at a time and beat well. Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with the dry ingredients. Grease and flour a tube cake pan. Pour batter into pan and gently press nuts on top. Bake at 325° for 1 to 1 1/2 hours. Cake is moist and will keep for days. Makes about 25 servings.
Mix as for any congealed salad. This is a tart salad and goes well with most meats.
Cook noodles in salt water; drain. In a large skillet, melt butter and brown meat. Add 1 teaspoon salt. Stir in tomato sauce, flour and Worcestershire sauce. Simmer 10 minutes. Mix together the cottage cheese, sour cream, salt, onion, green pepper and olives. Put 1/2 noodles in casserole. Spread on cottage cheese mixture. Top with remaining noodles; cover with remaining ground beef mixture. Bake for 50 minutes at 350°. Let stand 10 minutes before serving. Serves 10.
Combine cocoa, cornstarch and water in pan. Stir until smooth. Stir in syrup. Cook over medium heat, stirring constantly until boils. Remove from heat. Add margarine and vanilla; stir. Cool at room temperature. Serve with whole strawberries.
Mix shortening, brown sugar and egg. Add remaining ingredients. Bake at 350° on greased and floured cookie sheet.
Butter oblong cake pan. Line pan with peppers. Top with grated cheese. Dribble eggs over cheese. Bake 45 to 50 minutes at 350°. Cut into squares.
Use a piece of heavy duty foil large enough to completely wrap the meat. Use a cookie sheet or oblong cake pan and put foil in bottom of pan. Pour 1/2 of onion soup mix, mushrooms, water and wine mixture onto foil. Place steak on top of mixture. Pour the other half of mixture onto the top of the meat. Wrap foil around steak securely. Bake at 350° for 2 hours. Serves 2 to 4.
Use electric mixer to make a fluffier frosting. This type frosting is used for wedding cakes.
Beat Crisco, sugar and eggs until fluffy; beat in vanilla. Add combined dry ingredients; mix well. Stir in fruit, nuts and chips. Drop by rounded tablespoon onto cookie sheet that has been sprayed lightly with Pam. Bake 13 minutes at 350°. Remove from oven and cool 2 minutes. Makes about 5 dozen.
Sift together flour, salt, soda, baking powder and cinnamon and set aside.
In a 13 x 9-inch glass rectangular dish, add boiling water to jello mixes and stir. Add pineapple and blueberry pie filling, then chill until it has gelled. Blend remaining ingredients and spread over the top. May be served immediately or chilled for later.
Peel stems of broccoli and chop into fine pieces. Mix vegetables and bacon together.
Let Mama fix Roni Roni and cheese. Put in plate and cool for me. Pick up Roni Roni and cheese with hand and eat. Real good.
In double boiler, with water in bottom half and milk in the top container, heat until milk is very hot. Mix sugar with yellow of eggs and stir into hot milk. Beat whites and after custard has cooked 15 or 20 minutes, stir in whites. Add vanilla. Makes about 10 cups. Serve warm or refrigerate and serve cold.
In a heavy saucepan, bring cream to a simmer with the jam, whisking. Remove the pan from the heat. Add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes. Whisk it until it is smooth; whisk in the cassis. Strain the sauce through a fine sieve set over a bowl; serve it warm over ice cream. Makes 1 1/2 cups.
Melt brown sugar and margarine together. Mix with dates and coconut. Cook 6 minutes on medium heat. Cool slightly and add pecans. Cool. Add Rice Krispies. Cool and shape into balls. Again cool and roll in powdered sugar.
Wash and dry oxtail pieces and roll them lightly in flour. Heat oil in a large heavy pot and when it is hot, brown the oxtail pieces. Add the stock; stir and bring to a boil. Cover pot with a loose fitting lid; adjust heat to simmer and cook for 2 hours. Add carrots, leeks and onion. Cover and simmer for 1 hour more.
Line cookie sheet with whole graham crackers. Bring oleo and sugar to a boil; cook for 2 minutes. Pour over graham crackers. Sprinkle with nuts. Bake for 10 minutes at 350°. Do not overbake. Cut. Let cool.
Preheat oven to 350°. Melt margarine in baking dish. Add consomme soup, rice, French onion soup and mushrooms (if using). Mix well, cover and bake at 350° for 1 hour.
Put all ingredients in a blender for 30 seconds. Pour mixture in glass container and keep refrigerated. Shake well before each use. This is not only good on salad, but tasty on burgers.
Bake cake in 9 x 13-inch pan as directed. Cook together pineapple with juice and sugar for about 8 minutes. Punch holes in cake with wooden spoon when hot. Pour pineapple mixture over cake. Cool.
Mix together. Pour in 9-inch pie pan and bake at 350° for 55 minutes.
Peel and boil potatoes. Boil eggs. Mix and mash potatoes and eggs. Shred cucumber. Add cucumber, mayonnaise, sugar and crab meat. Mix well. Top with cucumber or anything you desire. Serves 4 to 6.
Pare and slice carrots into rounds. Boil carrots and onion until tender; drain. Put into greased 11 x 14-inch pan. Shred Velveeta or cut into small chunks. Put cheese and slices of margarine over vegetables. Sprinkle crumbs on top. Bake at 350° for 20 to 25 minutes.
Puree cherries in blender. Combine sugar, sweetened milk, half and half and vanilla and pour into 6 qt. ice cream freezer. Fill to "fill line" with whole milk. Freeze according to freezer directions
You will need one small pumpkin. Wash and ream out seeds and pulp. Sprinkle inside with salt and pepper. Fill pumpkin with your favorite meat loaf recipe. Place in a shallow pan with water in it. Bake at 350° for 1 1/2 hours. Pumpkin will be soft. Serve in quarters.
Brown vermicelli in oil. Brown rice in margarine. Add consomme, water and bouillon cube. Salt and pepper. Put in casserole. Cover and bake 2 hours at 350°. Serve with meat of your choice.
Peel and slice the apples in quarters. Place in flat Pyrex pan. Boil the water, margarine and cinnamon for about 2 minutes. Pour over apples. Bake about 1 hour in a 350° oven.
Mix all ingredients in blender, except poppy seed. Blend 30 seconds. Scrape sides. Stir in poppy seed.
Place chicken in a greased shallow 2 qt. baking dish. Top with carrots, potatoes and celery. Combine the soup, water, salt, and pepper, pour over the vegetables.
Prepare stuffing as directed on box. Prepare shells as directed. Mix soup and water in bowl. Pour enough soup mixture into bottom of 13 x 9-inch baking dish to cover. Set aside. Mix chicken, stuffing and mayonnaise. Stuff each shell with mixture and place in baking dish. Pour remaining soup over shells. Sprinkle with Parmesan cheese and bake at 350° for 40 to 50 minutes.
Cook in hot oven at 450°. One big difference in this type of bread is you can warm this bread over and it is still delicious. Hope you enjoy it.
Combine sugar, cinnamon, salt and milk. Cook until it forms a soft ball in cold water when tested. Remove from fire and add 1 teaspoon vanilla. Immediately pour over nuts, working until crystallized.
Combine sugar, 14 cups lukewarm water and 5 tablespoons citric acid in a large dishpan. Stir until sugar dissolves. Now add vanilla, juice and 10 quarts of water. Use food coloring to make punch your choice when a little is poured in a glass. Chill until ready to use, then add ginger ale and stir. I sometimes freeze a small bowl full and add to punch bowl before serving.
Sprinkle both sides of frozen brisket with the garlic salt. Place in turkey-sized baking bag. Place in open roast pan. Prick top of bag 4 or 5 times. Before you go to bed, place in a 250° oven. Next morning, remove and trim. Refrigerate until supper time.
Combine all ingredients. Bring to a boil, then simmer 5 minutes. Blend 2 tablespoons melted butter and 2 tablespoons flour. Add to corn. Mix well. Remove from heat.
Drain salmon, reserving liquid. Remove skin from salmon and flake. Combine with remaining ingredients. Turn into a greased or oiled 7 1/2 x 2 1/2-inch loaf pan and bake in a moderately hot oven of 375° for 40 minutes or until firm in center. Serve with 1 cup medium white sauce in the making of which the reserved salmon liquid has been used as part of the milk. Before serving sauce, stir in 2 tablespoons of ketchup. Serves 4.
Rinse peas, but do not cook. Drain all vegetables. Mix and allow to marinate overnight.
Blend well with oil mixture. Pat into pie pan (do not roll out). For cream pies, pierce dough on bottom. Bake 5 to 10 minutes, depending on how done you want it at 325° to 350°.
Line pie shell with strawberries. Combine remaining ingredients in a sauce pan and blend in 1 cup of water. Cook over low heat for 15 minutes or until it is thick and clear, stirring constantly. Spoon over strawberries and chill until ready to serve.
In bowl, beat egg yolks; stir in milk, lemon juice and food coloring, if desired. Pour in crust. Chill. Top with Cool Whip. Garnish as desired. Refrigerate.
Cream together the shortening and sugar. Add eggs. Sift together the flour, soda and salt. Add pieces of bananas and mix well. Pour into greased and floured loaf pan. Cover top with pecans. Bake at 350° for 1 hour.
Dissolve yeast in warm water and add 4 teaspoons sugar. In another saucepan, put warm milk and 3 cups flour; add yeast and let raise. In yet another saucepan, put 2 cups milk, 2 cups sugar, 1/2 cup Crisco, 1/2 cup butter and 2 teaspoons salt. Dissolve until lukewarm and add the eggs. Add this to yeast mix, which has become spongy. Add, slowly, the remaining 5 pounds flour. Let raise until double its size (takes about 1 hour). Roll out and cut out center and cut into small squares. Let rise again (about 1 hour). Fry in about 3 pounds Crisco until golden brown.
Mix biscuit mix and sausage until well blended. Add grated cheese and mix. Form into walnut size balls and place on a paper plate. It works best to use a circular arrangement for best results and more even cooking. Microwave about 20 balls at a time on High. Let stand 1 minute, then test for doneness. Cook 1 minute longer, if needed. Makes about 60 walnut size balls.
Prepare noodles as directed; drain. In large kettle, cook broth, sausage, cabbage, carrots and green onions just until vegetables are tender. Add remaining ingredients. Simmer 5 minutes. Stir in macaroni and heat through. Ready to serve. Serves 6.
Scald milk. Mix dry ingredients, stirring constantly. Add milk. Cook until it thickens. Beat egg yolks slightly; add some hot mixture. Add to pan and cook 3 to 4 minutes longer. Cool slightly and then add butter and vanilla. Cool completely.
Mix oil and sugar. Mixing after each, add eggs, sweet potatoes, flour and spice. Bake at 350° for 1 hour. Will make 2 to 3 loaves.
Beat eggs and sugar. Add oil and vanilla. Sift dry ingredients and add. Stir in nuts. Bake at 350° for 30 to 35 minutes or microwave 5:15 to 5:45 minutes. Frost as desired.
Leather furniture can be cleaned at home. Use saddle soap or mild soap suds. Rinse with a dairy cloth. Follow with a leather conditioning dressing. Never use furniture polish, oil, varnish, shellac, wax or even a treated duster on leather.
Brown beef; drain well. Add next 7 ingredients. Simmer 30 minutes. Bring to a boil, stirring occasionally. Cook noodles while the first mixture is simmering.
Shake ingredients in tightly covered jar. Let stand at least 4 days. Makes 1 cup dressing.
Mix sugar and eggs well; add cream. Mix well, then add buttermilk and stir well. Add dry ingredients. Chill before rolling; cut and deep fry. Yields about 4 dozen.
Mix dry ingredients; add milk, butter and vanilla. Pour into greased pan. Mix syrup and boiling water. Stir in cocoa and pour over batter. Bake at 350° until toothpick comes out clean. Serve with cream.
In a 13 x 9-inch pan, melt butter while preheating oven to 350°. Mix graham cracker crumbs with butter and press on bottom of pan. Sprinkle with nuts, chocolate pieces and coconut. Pour condensed milk over coconut. Bake 30 to 35 minutes or until lightly browned. Cool and cut into bars.
In 9 x 13-inch glass dish, lightly greased with oleo, layer 1/2 of yellow rice, white rice and the remaining yellow rice. Place chicken on rice. Sprinkle with soup mix. Place small pats of oleo over soup mix. Slowly pour water over entire dish. Cover dish with foil. Cook in 300° oven for 45 minutes or until rice is done.
Mix all ingredients together. Bake at 325° for 45 minutes or until knife comes out clean. Sprinkle grated cheese on top just before taking out of oven.
Combine flour, salt and baking soda. Set aside. Mix Crisco (do not melt), sugars and vanilla. Add eggs. Add vanilla pudding mix (dry). Gradually add flour mixture. Mix well. Stir in chips. Bake at 350° for 12 minutes.
Heat oil in iron skillet or muffin tin. Mix dry ingredients then add buttermilk. Add small amount of hot oil into mixture, then pour back into hot skillet. Bake at 375° until brown.
Mix all ingredients except Chinese noodles. Bake in large casserole 30 minutes at 350° or until bubbly. Serve over Chinese noodles. May be frozen. Serves 12.
Wash and dry tomatoes. Slice 1/4-inch thick. Add cheese, garlic and onion powder to flour. Mix well. Beat eggs. Dip each tomato slice first in flour, then into the eggs and into the flour again. Fry in hot oil until brown on both sides. Remove to paper towel. Sprinkle additional cheese on each slice.
Melt chocolate chips and coffee over low heat or in a microwave on low power. After it's melted, add butter, cream and vanilla. Good served over ice cream or pound cake.
Cook grits in boiling salted water. Melt butter and cheese together and add to grits. Beat eggs. Add enough milk to make 1 cup. Add to other mixture and pour into greased casserole. Sprinkle crumbs over top and bake at 350° for approximately 40 minutes. Serve with ham or pork chops.
Preheat oven to 350°. Put marshmallows in a 9-inch square pan. Mix together rhubarb and 3/4 cup sugar and put over the marshmallows. Cream together oleo, sugar and eggs. Mix together flour and baking powder. Mix milk and vanilla. Add alternately the flour mixture and milk mixture to the creamed mixture. Pour over rhubarb in pan. Bake for 35 to 40 minutes. Cool 5 minutes, then flip over onto serving plate.
Saute sausage until done and drain. Add all other ingredients except croutons. Bake in a 350° oven for 30 minutes. Top with croutons and brown. Easy and good! Serve with green vegetable and salad.
Mix raisins in boiling water. Mix rest of dry ingredients. Add applesauce and sausage together with raisins and water, then add dry ingredients alternately after stirring well, until all ingredients are blended well. Pour into 2 greased and floured tube pans and bake for 1 1/2 hours until straw comes out clean (about 375° preheated oven, then lowered to 350°).
Cook potatoes, celery, onion and salt in 2 cups water, about 10 to 15 minutes or until potatoes are tender. Stir in remaining ingredients. Stir constantly until soup is hot and thickened.
Mix together in large bowl. Put in pan. Pour ketchup on top. Bake in 350° oven 1 hour.
Microwave Method: Place melts and milk in a microwavable bowl and microwave for 1 minute. Stir; if not melted, microwave 10 seconds at a time to dissolve. When melted, stir until well blended. Add marshmallow cream and pecans. Spread in buttered 9 x 13-inch pan and allow to set. Cut into squares.
In 3-quart saucepan over medium heat, cook celery, onion and carrots until tender. Add flour; cook one more minute, stirring constantly. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken and stuffing; toss to coat. Bake at 350° for 35 minutes. Sprinkle with cheese and bake five more minutes.
Microwave butter, sugar and marshmallows for 2 1/2 minutes on High, then stir. Microwave for 2 1/2 more minutes. Pour over popcorn and shape into balls.
Put all ingredients into mixing bowl and beat well until well blended. Pour into 3 prepared 9 inch pans and bake at 350 degrees for 30 minutes.
Pour water over oats in separate bowl. Let set 20 minutes. Cream brown sugar, white sugar, margarine, eggs and vanilla together and add oats. Add flour, baking soda, cinnamon and nutmeg and mix well. Pour into greased 9 x 13 pan. Bake at 350° for about 30 minutes.
Spray a muffin pan with vegetable spray. Preheat oven to 325°. Mix everything together. Bake for 20 to 30 minutes.
Combine ingredients. Roll out walnut size. Place one layer thick in pan and cover with sauce (recipe follows). Bake one hour at 350°.
In 3-quart saucepan over medium heat, saute onions in butter about 5 minutes. Add mushrooms. Cook and stir 3 minutes. Remove and reserve a few mushroom slices for garnish. Add broth and vinegar. Bring to a boil. Stir, cover and simmer 10 minutes.
Empty fruit and pie filling into greased 9 x 13-inch baking pan. Sprinkle dry cake mix over top. Melt butter and drizzle over top of cake mix. Bake at 350° for 30 to 40 minutes.
Mix in order given (don't overbeat). Bake in greased 9 x 13-inch glass pan for 25 to 30 minutes at 375° (don't overcook). Dough will be very stiff. Spread in pan as best you can, but don't worry about full coverage.
Bring water to a boil and add baking soda; let cool. Cream shortening and sugar. Add water and soda mixture. Add eggs, buttermilk and flour. In a large bowl, mix dates, nuts and cereal. Add all ingredients together. Makes 5 quarts. Store in tight container in refrigerator. Spoon into well-greased muffin tins without stirring. Bake at 375° for 20 minutes. These will keep 6 weeks according to the recipe. (Mine never did last that long. We ate them first.)
Put popped corn into a brown paper grocery bag. Combine first 3 ingredients and bring to a boil in microwave. Boil 2 minutes. Add soda and stir until foamy. Pour over corn and shake. Fold bag and put into microwave. Microwave on High for 1 1/2 minutes. Remove and shake. Return bag and microwave another 1 1/2 minutes more. Remove and shake. Pour caramel corn on counter. Let cool.
Beat until fluffy: the powdered sugar, margarine, cooking oil, granulated sugar, eggs and vanilla. Sift flour, cream of tartar, baking soda and salt. Blend well and chill until easy to handle. Roll in hand to size of walnuts. Roll in sugar and place on cookie sheet. Press out and sprinkle with sugar. (Should be the size of a 50 cent piece.) Bake at 350° for 10 to 12 minutes. Makes 7 to 8 dozen.