HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add remaining ingredients. Beat well. Pour into oiled 9 x 13-inch pan. Bake at 350° until mixture is set and top is golden, about 45 minutes. Makes 10 to 12 servings.
Melt butter and mix with crumbs. In separate bowl, mix Dream Whip and milk. Add sugar and cream cheese. Beat until thick. In a flat serving dish or pan, spread all but 1/4 cup crumb mixture. Spread half of cream mixture over crumbs. Pour pie filling over it, then spread other half of cream mix over pie filling. Sprinkle crumbs on top.
Combine egg, sugar, molasses, butter and water; mix well. In large bowl, stir together the flour, baking soda, ginger and salt. Add molasses mixture. Beat until well mixed. Pour into a greased 8-inch square baking pan. Bake at 350° for 30 minutes, or until cake tests done. Serve warm with whipped cream.
Sift flour, salt, baking powder and soda. Cut in shortening. Add buttermilk until blended. Roll 3/8-inch thick. Bake for 12 to 15 minutes in 475° oven. Yield: 10 servings.
Use 9x13 pyrex dish. Layer chicken, celery, and onion rings. Spread soup and chicken broth over top. Spread pimiento, onions, chow mein noodles on top. Bake at 350° for 30-35 minutes. Add chopped cashews last 10 minutes.
Mix 2 eggs, butter and cake mix. Spread in bottom of a 13 x 9-inch greased pan. Beat cream cheese until fluffy. Add 2 eggs, vanilla and 3 cups powdered sugar. Spread over batter mix. Sprinkle with nuts. Bake at 350° for 35 to 45 minutes. Sprinkle with remaining 1/2 cup powdered sugar. Cut in squares when cool.
Drain oysters. Pour 1 cup cold water over oysters. Dry oysters between towels. Beat egg and 2 tablespoons of water together. Dip oysters in egg, inserting fork into tough muscle of oysters. Roll in bread crumbs. Dip in egg and crumbs again. Let stand 30 minutes. Fry in deep fat heated to 375° for 4 minutes or saute in butter. Makes 2 servings.
Shred or chop the cabbage. Dice the pepper and green onions, using some of the green onion stems. Salt and pepper lightly. Mix in a jar or blender the remaining ingredients. Pour over cabbage. Cover well and refrigerate overnight. Pour off some of the dressing before serving, if necessary.
Cream butter and sugar. Add eggs after beating. Add mashed bananas. Add flour with soda added. Beat well, then stir in nuts. Grease and flour loaf pan. Pour in batter. Bake at 300° for 1 hour or until straw comes out clean.
Flatten chicken breasts with meat mallet. Spread Dijon mustard on one side of each chicken breast. Sprinkle shredded Monterey Jack cheese over mustard and roll chicken breast so mustard and cheese sides are on inside. Secure with toothpick. Coat bottom of skillet with olive oil. Heat 2 pats of oleo or 1 teaspoon in skillet. Add rolled chicken breasts to heated skillet. Lightly brown chicken, then add vermouth and green onions. Cook, uncovered, over medium heat until chicken is done (10 to 20 minutes depending on thickness of chicken breasts). Continue adding more vermouth as liquid evaporates.
Cook noodles; add broccoli to noodles about the last 10 minutes of cooking time and drain.
Soften cream cheese; blend in mayonnaise and add Cool Whip and marshmallows. Add fruits that have been drained well and chilled. Freeze. Thaw approximately 30 minutes before serving.
Spray oblong baking dish with Bakers Joy. Mix all ingredients and pour into pan. Bake at 350 for 35 minutes. Let cool and cut into squares and sift powered sugar on top, if desired.
Saute celery, onions and mushrooms until tender. Add the soups, chicken and spaghetti. Put into a 13 x 9-inch pan; add cheese to top. Bake at 350° until cheese is melted.
Cream butter and sugar. Sift dry ingredients together. Beat eggs well together. Add dry ingredients to butter and sugar mixture alternately with buttermilk and beaten eggs. Add blackberry jam, nuts and vanilla. Grease and lightly flour four 9-inch cake pans. Pour in cake batter and bake at 350° for 45 minutes or until cake springs back from light pressure of finger.
Season chicken with salt, pepper and Creole seasoning and then brown with the sausage; pour off fat and put aside.
Grease and flour a 10-inch tube pan. In a large bowl, cream the butter and shortening. Add the brown and white sugars. Add the eggs, one at a time, beating until creamy. Sift together flour, salt and baking powder; add alternately with the milk and vanilla until well blended. Fold in nuts. Pour into pan. Bake at 325° for 1 hour. Serves 8.
Stir flour into melted butter in mixing bowl. Stir in corn and whipping cream. Pour mixture into a greased 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Stir and bake 15 minutes more.
Mix hamburger, Lipton onion soup mix, egg, 1 tablespoon of cream of chicken soup and crackers until patty mixture. Make patties, they will be real soft. Pat in flour. Fry in hot oil until brown. Heat cream of soups and water together and put 1/2 of mixture in bottom of baking pan. Add patties. Pour rest of soup mixture over patties. Bake at 350° for about 30 minutes or until patties are done.
Mix cake mix as directed. Peel, core and slice apples. Take the 2 cups of apples, pour over 1 cup of sugar and add cinnamon. Stir well until sugar and cinnamon coats the apples. First, pour in well greased pan the apples, pour cake mix over top and bake at 375° until cake is done.
Combine water and butter in saucepan. Cook over medium heat until butter is melted. Remove from heat. Add chocolate and vanilla. Mix well. Add sugar, mixing well. Beat with spoon until frosting reaches spreading consistency.
Boil potatoes in skin. When done, cool, peel and slice thin. Combine bouillon, oil, vinegar, onion, salt and pepper. Stir into potatoes gently. Liquid will be absorbed.
Sift flour, measure baking powder and salt. Mix eggs and milk, then shortening. Mix only until smooth. Bake in hot waffle iron 3 to 5 minutes or until done. Serve hot with butter and syrup.
(May line graham cracker box with waxed paper; cake should fit in it after preparation!)
Mix in a large bowl the flour, salt, baking soda, cinnamon and sugar. Mix in another bowl the remaining ingredients. Mix together. Grease and flour pans. Bake at 350° for 1 hour. Makes 1 Bundt cake and one loaf or 3 loaves. Great served with Cool Whip.
Brown meat and drain grease off. Mix cheeses and meat together. Stuff the cooked shells with mixture. Cover cake pan with spaghetti sauce and put shells on top. Cover with more sauce. Cover pan. Bake 30 to 40 minutes at 350°.
Pound chicken breasts between 2 pieces of plastic wrap until very thin. Set aside in refrigerator. To make filling, thaw spinach; squeeze dry and chop bacon and garlic. Fry bacon; pour off most all fat. Add spinach and garlic; saute 2 to 3 minutes. Cool until it can be handled. To assemble, place 1/4 of filling mix in center of each chicken breast. Roll up and tuck ends under. Roll in the bread crumbs to which you have added the cheese and oregano. Put in a baking dish and bake at 375° for 25 to 30 minutes. Serve over pasta or rice. Can be served plain or with a mild tomato sauce or a light cream sauce.
Put everything in your Osterizer or blender and mix. Spray mold with cooking spray. Add a light coating of pancake syrup, spreading it all over the mold. Preheat oven to 350°. Bake for 45 minutes, or until done. Eat with vanilla ice cream and whipped cream.
Dissolve yeast in 1/4 cup lukewarm water. In another bowl, combine sugar, salt, shortening, milk and boiling water. Cool to lukewarm; add yeast plus 2 1/2 cups unbleached flour (unsifted). Slowly add 3 cups stone whole wheat flour (unsifted).
Put crumbs on bottom of unbaked crust. Combine gooseberries, sugar, cornstarch and salt. Fill crust; top with strips or vented top crust, sealing well by moistening edges with water. Trim and flute edges. Bake in a 425° oven for 10 minutes. Reduce heat to 350° and bake for 45 to 50 minutes or until crust is brown and juices nicely thickened.
Grease a 8 x 13-inch pan and spread bottom of pan with pecans and coconut. Mix cake mix according to directions on box. Pour over pecans and coconut. Mix together remaining ingredients and pour over top of cake. Bake for 1 hour at 350°.
Roll out biscuits. Wrap and then seal around apples. Bring other ingredients to a boil and pour over apples. Bake at 350° 30 minutes.
Mix all the above ingredients and shape into small balls; cook until browned or place on a 13 x 9-inch pan and bake at 325° for 1/2 hour.
Beat eggs well. Slowly add the sugar. Add the baking powder to the flour. Add alternately with the oil. Beat on low. Add vanilla and salt. Put all but 1 cup in greased 9 x 13-inch pan. Spoon on pie filling. Spoon rest of dough on top.
On 15-inch round glass dish, place head of cauliflower in center. Arrange broccoli and carrots around outside. Pour butter over veggies. Sprinkle with garlic salt and pepper. Cover with plastic wrap, turning back one edge to vent. Microwave at High for 17 to 19 minutes. Let stand, covered, for 5 minutes. Makes 6 to 8 servings.
Mix meal and onions; add buttermilk and sweet milk. Add eggs; add water to get right consistency. Drop by tablespoon into hot fish grease. Turn until brown.
Put chicken in 9 x 13-inch pan. Stir well Russian dressing, preserves, onion soup mix and water. Pour over chicken. Cover and bake 1 hour at 350°. Open and add pineapple and pepper strips. Bake 1/2 hour long and spoon mixture over chicken.
Mix all ingredients, except egg whites, together. Beat egg whites and fold into cake mixture. Bake in tube pan 1 hour at 350°.
Roll out and cut with cookie cutters. Bake at 400° for 7 to 8 minutes.
Mix ingredients in order. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for about 10 minutes.
Combine beef, onion and sugar. In deep casserole dish, layer meat mixture, soup, noodles and cheese. Bake 30 minutes at 350°.
Heat chicken and enough water to cover chicken. Cover and simmer about 40 minutes. Cool chicken and broth quickly. Remove chicken from broth, skin and bone. Cut into bite-size pieces. Skim fat from broth. Place chicken pieces in broth with remaining ingredients except vermicelli. Heat to boiling. Reduce heat. Simmer uncovered until carrots are crisp and tender (about 20 minutes). Remove ginger root. Stir in vermicelli. Simmer uncovered until tender, about 5 minutes.
Roll out dough on cookie sheet. Spread applesauce on dough, then dot with butter and sprinkle with cinnamon and sugar. Put top crust on and bake. Ice as soon as it is taken from oven.
Mix first 3 ingredients. Add remaining ingredients. Bake at 375° for 20 to 25 minutes.
In 6-quart saucepot, heat oil over medium-high heat and brown chicken pieces. Add mushrooms and cook 2 minutes, stirring occasionally. Stir in crushed tomatoes, soup mix, wine and basil. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 30 minutes or until chicken is no longer pink. Serve, if desired, over hot cooked noodles or rice. Yield: 4 servings.
Cook potatoes in jackets. Cool and peel. Shred potatoes. Heat cheese and 4 tablespoons margarine until cheese is almost melted. Remove from heat and add sour cream, onions, salt and pepper; blend well. Fold in potatoes and spoon into a 2-quart buttered casserole. Dot with remaining 2 tablespoons margarine and sprinkle with paprika. Bake for 30 minutes at 325°.
Mix soup and milk. Heat and add cheese; stir until melted. Add chicken. Cook noodles and put in a 2-quart casserole or 9 x 13-inch baking dish. Add soup mixture and stir. Top with bread crumbs and dot with butter before baking. Bake at 350° for 20 to 30 minutes or until mixture bubbles.
Mix sugar, eggs, margarine, nuts and pineapple together. In a round dish, make a layer of vanilla wafers (place 3 on top of each other). Spread mixture on wafers. Top with whipped cream and garnish with coconut. Let set in refrigerator overnight.
Cream sugar, margarine and shortening. Add 1 egg yolk at a time, beating after each. Mix together soda and buttermilk and add alternately with flour to first mixture. Stir in nuts, coconut, pineapple and vanilla. Beat egg whites until stiff and fold into mixture. Grease 10-inch tube or Bundt pan. Bake for 1 hour at 350°.
Cook rice with 1/2 stick margarine. Saute onion with 1/2 stick margarine until clear. Add can of soup and 1/2 can milk. Add small Cheez Whiz. Keep on low heat. Cook broccoli spears in salted water and drain. Chop. Spread layer of rice in casserole dish. Spread some of cheese sauce, then broccoli alternately layering until all used. Top with Ritz crackers.
Have cream cheese at room temperature. Then add all ingredients together. Add enough olive juice and mayonnaise to spreading consistency wanted. Serve with raw vegetables.
Mix sugar, cornstarch, salt and egg yolks together; slowly add 1 cup of the milk. Beat with a mixer until smooth. Put the other 2 cups milk in a pan and bring to a boil. Slowly add sugar mixture, stirring constantly. Cook until boiling and thick. Add coconut; cool and pour into baked and cooled pie shell. Beat egg whites until stiff. Mix 1/3 cup sugar with 2 tablespoons cornstarch. Beat until sugar is dissolved and whites are stiff. Pile onto pie; seal edges good. Sprinkle coconut on top of meringue. Bake at 325° until brown.
Beat egg whites until stiff. Add other ingredients and fold in until well mixed. Place in buttered 9-inch pie plate. Bake at 325° for 30 minutes. Garnish with whipped cream.
Chop onion fine. Mix all ingredients together until smooth and let set overnight. Makes a large quantity. Especially good on club crackers.
Mix to stiff batter using sweet milk; drop with spoon into hot, deep fat and fry until golden brown.
Peel cucumbers. Cut 12 paper thin slices; reserve. Chop remaining cucumbers into 1/2-inch pieces. In medium saucepan, saute onions in butter or oleo until soft. Add cucumbers, garlic, broth, salt, vinegar, dill and pepper. Cover and cook over medium heat 8 to 10 minutes, stirring occasionally. Pour into food processor and puree until smooth. Allow soup to cool for 10 minutes. Stir in yogurt. Chill well. Garnish with reserved cucumber and dill weed or mint.
Cut shortening into mixed flour and salt. Place egg in a 1 cup measuring cup. Add vinegar, finish filling cup with ice water. Mix good, then add to flour mixture. Place on floured surface and roll out.
Cook sugar, oleo and milk to full rolling boil for 6 minutes. Stir constantly. Remove from fire. Add marshmallow cream, chocolate chips and nuts. Pour in large flat pan. Cool in refrigerator.
Combine ingredients and pour into casserole dish. Bake at 350° for about 1 hour.
Boil 1 cup water. Beat egg. Dissolve yeast in warm water. Add shortening and sugar. Put in 1 cup boiling water; let cool. Mix all together and add flour.
Put raisins in boiling water. Drain. Set aside. Warm on low heat milk. Add cornstarch that has been mixed with a little water. Beat up an egg yolk in this mixture. Pour slowly into milk; add vanilla, salt, butter and sweetener. Cook on low heat until thick and bubbly. Add raisins and pour into a cooled pie shell. Top with your favorite meringue.
Melt cream cheese; add sugar and pecans. Mix well and drop on foil and refrigerate.
Grease 9 x 12 inch pan. Melt butter in milk. Remove from stove and stir in other ingredients and mix well. Pour over one loaf of torn up bread. Tear up other loaf and put on top of pudding.
Mix first 7 ingredients together and put into a 9 x 13-inch pan. Place crackers or corn flakes, crumbled on top. Melt or slice margarine and put on top of crackers or corn flakes. Bake at 350° for 30 to 35 minutes.
Put in layers in a bowl. For first layer, use part of lettuce, onions, celery and chestnuts. For second layer, sprinkle with peas, salt, celery, onions and cheese. For third layer, use lettuce. For fourth layer, seal top with mayonnaise; sprinkle with cheese.
Chop peppers and tomatoes. Add cheese and kidney beans. When ready to serve, add corn chips and dressing.
Mix all ingredients. Fill greased muffin tins half full. Let rise 15 minutes or cook immediately at 450°, 15 minutes or until brown. Tastes like sour dough biscuits.
Cream butter and sugars together. Beat in eggs and vanilla. Mix dry ingredients. Add to first mixture. Stir in chips and oatmeal. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine first 5 ingredients. Bring to a boil. Boil 5 minutes. Add celery salt. Brown ground meat. Add to sauce. Simmer 5 minutes.
Heat oven to 350°. Cut butter into cake mix. Mix in coconut. Pat mixture lightly into an ungreased oblong pan (13 x 9 x 2-inch), building up edges slightly. Bake for 10 minutes. Arrange peach slices on top of mixture.
Cream butter and sugar slightly with fork. Beat in eggs. Add lemon juice and flour. Pour into unbaked pie crust. Bake at 350° until brown and filling is set.
Drain cherries, reserving syrup. Add water to syrup to make 1 cup and bring to a boil. Dissolve jello in measure liquid. Add cola and chill until slightly thickened. Add cherries and pour into individual dessert dishes. Chill until firm, about 3 hours. Garnish with whipped topping, if desired.
Melt butter and sugar in heavy saucepan over low heat. Add dates. Cook until thick, stirring constantly. Remove from heat. Stir in cereal, pecans and vanilla. Cool slightly. Divide into 2 portions. Shape each into a log. Roll in confectioners sugar; wrap in waxed paper. Chill for several hours. Slice into 1-inch pieces.
Brown finely chopped onion and sausage in little oil. Drain cooked noodles and rinse in cold water. Mix all ingredients together and put in 13 x 9-inch baking dish. Sprinkle with buttered bread crumbs or crushed Club crackers. Bake at 350° for 30 minutes.
Layer first five ingredients in order. Season the layers, if desired. Mix together mushrooms and brown sugar. Put over top of last layer. Bake at 300° for 2 1/2 to 3 hours.
Wash and trim hindquarter. Place in the middle of a large piece of heavy-duty foil. (You need enough foil to make a "packet" around hindquarter, leaving about 2-inches between top of hindquarter and foil.) Take a knife and make 4 to 6 slits in top of meat to allow juices to flow through. Rub salt and pepper over it. Place whole slice of country ham on top, covering as much of the hindquarter as possible. Place uncooked bacon slices lengthwise on top of ham. Seal up foil packet; place on grill (or in oven) on low for 4 to 6 hours until done. (Check every 30 to 45 minutes to keep from drying out.) Remove cooked hindquarter, ham and bacon from foil; chop them all up together, including juices. Stir in barbecue sauce and salsa. (You may need to add more or less barbecue sauce and salsa depending on size of hindquarter.) Serve warm on buns and enjoy! Delicious!
Mix sugar, cream and margarine in 4-quart heavy saucepan. Mix well and put on stove; start to boil. Cook on medium for 10 minutes, stirring occasionally. Take off stove and add peanut butter and vanilla. Stir for 5 minutes. Pour into pan greased with margarine.
Thaw 6 ounces frozen orange juice concentrate. Grease and flour a 9 x 13-inch pan. Heat oven to 350°. Mix all ingredients except nuts and raisins. Blend, then beat 3 minutes. Add nuts and raisins. Pour into pan. Bake for 40 to 45 minutes. Drizzle remaining orange concentrate on warm cake. Sprinkle topping over cake.
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water and drain well. (Can be prepared ahead of time.) Melt butter with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
In large saucepan, melt butter with olive oil. Add shallots and cook until tender, 2 to 3 minutes. Add sliced mushrooms, thyme, salt and pepper, cooking until all of the liquid rendered from mushrooms evaporates. Remove 1/2 cup mushrooms and reserve. Stir in flour and cook 2 to 3 minutes. Add 3 cups of chicken broth; bring to simmer and cook for 15 minutes. In a blender, puree soup in batches until smooth. Return to saucepan; bring to simmer and whisk in milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of sour cream. Keep soup hot; do not simmer or boil. Serve with remaining sour cream and reserved mushrooms.
Preheat oven to 350°. Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray. Place berries in a large bowl. Sprinkle with sugar and cornstarch. Toss to coat berries. Place in prepared pan.
Cook the chicken in water until done. Pick chicken off bones and put in baking dish. Mix in a jar the cold water and flour; shake and add to the boiling chicken broth until thickened. Cover chicken with gravy. Make biscuits and put on top of chicken and gravy mixture. Bake at 450° for 15 to 20 minutes.
Place papaya, mango, kiwi, pineapple and vinegar in heavy saucepan. Cook 5 to 7 minutes over medium heat. Cool mixture in refrigerator for approximately 30 minutes.
Remove husks from fresh ears of corn. Scrub with a stiff brush to remove silks. Rinse and cook uncovered in enough lightly salted boiling water to cover ears. Cook for 5 - 7 minutes or until tender. Meanwhile, in a small bowl, thoroughly combine the butter, savory and lime peel. Serve herb butter with hot corn. Store any remaining butter, covered in the refrigerator.
Cut cauliflower and broccoli into pieces. Cook all vegetables separately until slightly tender; drain well. Slice mushrooms; saut mushrooms and onions in butter for 10 minutes. Combine soup, milk and cheese. Heat until cheese melts. Add mushroom-onion mixture to soup mixture. Layer vegetables in a 9 x 13-inch casserole. Pour soup mixture over vegetables. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Combine the juices and the sugar; chill. Add club soda and ginger ale just before serving.
Place all ingredients in blender on medium speed; blend until creamy smooth. Chill and serve with fruit.
Combine and thoroughly mix shortening, sugar and eggs. Combine and sift flour, cream of tartar and salt. Stir into shortening mixture; add vanilla. Roll into balls. Make mixture of sugar and cinnamon and roll balls in it. Place 2 inches apart on ungreased cookie sheet. Bake in 400° oven for 8 to 10 minutes.
Cube 2 slices bread. Place in a greased 11 x 7-inch baking dish. Combine chicken, onion, celery, mayonnaise, salt and pepper in bowl. Spoon over bread. Top with remaining bread slices. Beat eggs and milk and pour over bread and chicken. Cover and refrigerate for 4 hours. Spoon soup over bread and sprinkle with cheese and cover. Bake at 325° for 1 hour. Let stand covered 5 minutes before serving.
Heat oven to 350°. Cream shortening and powdered sugar. Blend in flour. Press evenly in ungreased 13 x 9 x 2-inch baking pan. Bake 12 to 15 minutes. Mix remaining ingredients. Spread over hot baked layer. Bake 20 minutes longer. Cool and cut into 3 1/2 x 1-inch bars. Makes 32. While warm, spread with Orange Lemon Icing.
Wash pickles, quarter and pack in jars, leaving 1/2 inch headspace. Wash and add garlic, dill, grape leaf and hot pepper; mix together. Bring vinegar, water and canning salt to a boil and pour over pickles; seal. Place jars in hot water to cover jars. Bring to a boil for 5 minutes. Take out of cooker.
Put butter, mushrooms and onion into a 2-quart casserole. Cook, uncovered, about 4 minutes at High or until mushrooms are tender. Stir after 1 minute. Then put turkey, potatoes, parsley, seasoned salt and pepper into casserole. Add evaporated milk gradually, stirring gently. Heat mixture, uncovered, about 5 minutes on High; stir once during heating. Makes 4 to 6 servings.
Prepare dinner as directed; add ham and green pepper. Season to taste. Place in 10 x 6-inch baking dish. Combine milk and eggs; pour over dinner mixture. Bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Place chicken, tomatoes, 1 cup water, onion and bay leaves in large casserole. Add salt and pepper to taste. Cover; microwave on High for 7 minutes. Stir. Microwave on Medium for 15 minutes. Stir in carrots, celery and peas. Microwave on High for 15 minutes. Remove bay leaves; stir in cornstarch mixture. Microwave on High for 5 to 10 minutes, until chicken is done and mixture thickens.