HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 3 ingredients and cook until clear. Add peanuts. Cook to 280° on candy thermometer. Remove from heat; add soda. Stir. Pour onto buttered cookie sheet. When cool, break into pieces.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. (Start blender immediately.) Cover and turn on blender on low speed for 3 minutes. Pour mixture into a greased 9-inch pie pan. Let set for 5 minutes. Sprinkle coconut over pie mixture, then bake at 350° for 40 minutes. You may want to add coconut into mixture when blending if you prefer.
Place roast in roaster with oil. Bake in 400° oven for 1 hour (covered). Remove from oven and add one envelope of brown gravy. Add 2 cups of water also. Cook for 1 hour over top of stove until tender (covered). Add 1 jar of mushrooms and serve. This makes a very tender roast.
Layer sauerkraut and noodles in a 9 x 13-inch pan. Mix soup, milk and onions. Spoon over noodles. Layer corned beef and bread crumbs on top. Dot with margarine. Bake at 350° for 30 to 40 minutes.
In bowl, blend together all soups. Put roast and vegetables in a Dutch oven. Pour soups over all and cook in a 300° oven for 4 hours. Serve with rice or noodles.
Fold in 4 cups thickly diced apples and 1 cup pecans, chopped. Bake in greased and floured 9 x 13 inch pan for 1 hour at 350°.
Mix flour and sugar together. Stir in pineapple and cheese. Put in greased casserole dish (approximately 9 x 9-inch or 8 x 12-inch). Sprinkle crackers on top. Melt butter and pour over top. Bake at 350° for 30 to 45 minutes.
Cut cheese slices into 6 strips each. Slit wiener to within 1/2 inch of ends and insert 3 cheese strips. Center wiener on the dinner roll and roll up. Place on a baking sheet, cheese side up. Bake at 375° for 12 to 15 minutes.
Sift dry ingredients. Cut in shortening with pastry blender until a fine crumb mixture. Add egg and molasses, blend well. Add sour milk and beat until smooth. Pour into greased and floured square pan. Bake at 350° for approximately 45 minutes or until cake tests done. May be served plain or with icing. (This recipe came out during World War II.)
Preheat oven to 350°. Grease two (9 x 5 x 3-inch) loaf pans. In a small bowl combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside.
Preheat the oven to 425 degrees. Brush the pizza crust with oil. Combine the sage, pimiento, soup, chicken and celery. Mix well. Spread over the crust. Sprinkle with cheese. Bake about 20 minutes or until the crust is golden brown.
Cook hen until done; cool and debone. Cook noodles in broth. Saute in oleo the onion, water chestnuts, garlic, celery and pepper. Add soups and pimento.
Heat oven to 325°. Shred zucchini and mix together with all other ingredients. Bake at 325° until top springs up when touched lightly. Makes two loaves or 1 sheet cake.
Cream shortening and sugar. Sift together flour, soda and salt. Stir in oats. Add to creamed mixture and mix until crumbly. Firmly pack half the mixture in greased 13 x 9 x 2-inch pan. Spread with date filling. Add remaining crumbs and pat smooth. Bake in moderate oven, 350°, for 30 minutes. Cut in fairly big diamonds. Press walnut half into top of each diamond.
Mix. Chill dough. Roll to 1/8-inch thickness. Cut into rectangles 1 x 2-inches with a knife dipped in flour. Brush with beaten egg and top with caraway seed, poppy seed or almond sliver. Bake at 350° for 12 to 15 minutes. Serve with drinks as an hors d'oeuvre or as a savory for dessert.
Brown rice in oil. Add pepper, onion, tomatoes and water. Cover and simmer about 30 minutes. You may wish to add a dash of Mexican seasoning. Serves 6.
Fry hamburger and drain. Add to rest of ingredients. Squeeze the whole tomatoes between your fingers and add to soup. Add the liquid that is in the cans.
Cook ground beef until brown; drain grease. Add onion. In the same skillet add taco sauce, soup and green chilies to meat. Line a 9 x 13-inch pan with tortillas and add cheese. May be layered. On top add tortillas and cheese. Cover with foil. Cook at 350° for 1 hour.
Combine ingredients; pour into buttered 1 1/2-quart round casserole dish. Bake at 350° for 50 to 55 minutes.
Mix oleo into cream cheese, one stick at a time. Add flour, one cup at a time, mixing well after each addition. Form dough into 4 balls of equal size. Refrigerate overnight. Remove from refrigerator 1 hour before baking time.
Cook beef in frying pan so it is cooked but not browned. Place in casserole dish (3-quart), then put in a layer of sliced potatoes, a layer of sliced carrots, a layer of cooked meat and a little of chopped onion. Repeat layers again and again. Lastly, add 1 can undiluted can of tomato soup. Put on cover. Bake at 350° for 1 hour. Take off. Cover and bake 10 minutes more.
Mix all ingredients well. Spread in 9 1/2 x 13 1/2-inch baking dish. Bake at 350° for 20 minutes. Cool.
Wrap each chestnut in 1/2 strip of bacon and secure with toothpick.	Bake at 375° for 45 minutes or until bacon is done. Make sauce with remaining ingredients and pour over chestnuts.
Mix together beef, rice, onion, egg whites, parsley, allspice, salt and pepper. Form into 1-inch meatballs. Place oil into large covered frying pan. Add meatballs in a single layer. Barely cover with water. Bring to a boil and put on lid. Simmer meatballs until rice is tender (about 40 minutes). Remove meatballs to heated plate. Leave 3/4 cup of liquid in pan. Beat egg yolks in bowl. Add lemon juice. While stirring, add broth from pan. Return this mixture to pan and heat. Stir until it is thick. Return meatballs to pan. Gently heat for serving.
In blender, beat the eggs; add sugar (with flour), evaporated milk, part of the sweet milk and vanilla flavoring (or chocolate syrup). Blend this well. Pour this mixture into your freezer tub and add remaining sweet milk up to the fill line. Stir after adding milk; assemble freezer parts. Add crushed ice alternately with rock salt. Freeze and enjoy!
Mix flour, soda, salt and sugar in one bowl. Mix cooking oil, egg, apples, nuts and vanilla in separate bowl. Mix both together well and pour into a greased 9-inch iron skillet. Bake 50 to 60 minutes at 350°.
Add small amounts of oil to mustard and stir each time. Once the oil is done, add small amounts of vinegar and stir each time. Add condiments to taste.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add 1 teaspoon milk.) Roll out on lightly floured surface. Spread with peanut butter. Roll up like a jelly roll and cut into circles. Candy will have pinwheel look.
Saute peppers in butter. Add salt, pepper, mustard, mayonnaise and Worcestershire sauce. Gently add crab and place mixture in casserole. Combine pimentos, crumbs, butter and paprika. Sprinkle on top. Bake at 350° for 30 minutes or until crumbs are brown.
Mix flour and lard until well combined. Make well in middle of mixture; pour in buttermilk. Stir until mixed. Knead dough until it isn't real moist. Cut or pinch into shape for cooking. Bake at 450° until golden.
In Dutch oven, saute onion and garlic in drippings and oil until tender. Add next 7 ingredients. In bowl, mix Ricotta, Swiss cheese and egg.
Cook the milk and flour until thick. Set aside until cold. Cream the margarine and sugar until very fluffy and white. After flour mixture is very cold, blend the two mixtures together. Add the vanilla. Frost cold cake and refrigerate until set.
Combine all vegetables in a salad bowl; pour Italian dressing over. Refrigerate overnight.
Starting school at Kernville, and having only 9 students in my Kindergarten class. That was in 19__.
Mix all together (except hamburger) in a crock-pot. Cook for 8 hours on low. Add browned hamburger before serving. Makes 8 to 12 servings.
Cream butter, sugar and egg together. Add biscuit mix, nuts and chips. Bake at 375° on ungreased cookie sheet for 10 minutes.
Boil and simmer chicken about 1 1/2 hours. Lightly grease 9 x 13-inch pan. Put chicken in bottom of pan. Mix soup and milk together; pour over chicken. Layer Swiss cheese on top of chicken. Mix stuffing mix with melted butter and put over chicken and other mixture. Bake at 350° for 1/2 hour.
Mix and place in a 3-quart casserole dish or a 10 x 13-inch aluminum cake pan. Bake in 350° oven for 1 hour.
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender.
In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender. Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through. Top each bowl with fresh tomato salsa; sprinkle with cilantro and serve.
Combine flour, oatmeal, brown sugar, cinnamon and margarine until crumbly. Press half mix in 9-inch square pan. Cover with rhubarb. Set aside.
Remove coarse stems from spinach, then wash and dry leaves. Tear spinach into bite sized pieces; add orange slices and onion; toss gently to mix. Mix together vinegar, oil, honey, salt and pepper; pour over spinach. Sprinkle almonds over the top. Serves 4.
Beat cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover; chill several hours. Form into ball; roll in nuts to coat.
Grease a baking dish. Put in scallops. Cover with cream. Mix cracker crumbs and butter. Spread cracker crumb mixture on top of scallops. Bake at 375° for 30 minutes.
Bake cake as directed on box. Remove from oven and punch holes in cake. Pour milk into holes and over cake. Pour topping into holes and over cake. Let chill until set. Cover with Cool Whip and top with crushed Butterfinger candy bar.
Heat oven to 425°. Prepare pastry. Pat in bottom and up sides of quiche dish, 8 x 2-inch, or round pan, 8 x 1 1/2-inch. Bake 15 minutes.
Saute sausage; remove and drain from grease. Saute pepper, onion and celery, then drain. Cook 1/2 cup of rice in 4 cups of water for 20 minutes.
Mix the first 5 ingredients together with mixer; beat for 15 minutes. Sift 1 cup flour and fold in. Bake at 350° for 1/2 hour in a tube pan. This cake can be split and filled or melt preserves and pour over cake.
Combine 3 cups water and salt in a medium saucepan; bring to a boil. Add polenta in a slow, steady stream, stirring constantly. Reduce heat to medium and cook 20 minutes, stirring constantly, until mixture pulls away from sides of pan. Add Parmesan cheese, stirring until cheese melts. Spoon polenta mixture into a 9 x 5 x 3-inch loaf pan coated with vegetable cooking spray. Set aside and let cool completely.
Stir dry ingredients together well. Add other ingredients, except nuts. Mix well. Pour in 9-inch unbaked pie shell. Sprinkle nuts on top. Bake 50 minutes at 350°.
Use well chilled fruit. Prepare it and combine all ingredients. Mix well and serve immediately on top of lettuce leaf or some sprouts. Yields 6 small servings.
Preheat oven to 350°. Prepare cake mix according to package directions. Bake in a greased and floured glass pan, 13 x 9 x 2-inch, for 30 minutes or until toothpick comes out clean.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add beer; mix just until evenly moistened. Spread batter to make level in an oiled 4 1/2 x 8 1/2-inch loaf pan. Bake in a 400° oven until loaf is well browned, about 45 minutes. Invert onto a rack.
Heat oven to 350°. Beat eggs, sugar, mayonnaise and vanilla at medium speed with electric mixer; add flour and baking soda. Set aside one cup of this batter. Spread remaining batter into lightly greased 13 x 9 x 2-inch baking pan. Bake 12 to 15 minutes, or until lightly browned. Cool for 10 minutes.
Combine all together in a 2 1/2-quart baking dish. Raisins and cinnamon are optional and amounts to use are flexible. I use 1/2 to 3/4 cup raisins and 1 1/2 teaspoons cinnamon. Cover dish for 1 1/2 hours, stirring every 1/2 hour, then remove lid and finish baking total baking time is approximately 2 1/4 hours (depending on your oven.)
In large saucepan, combine first 4 ingredients. Bring to a rolling boil over medium heat. Stir constantly. Boil for 5 minutes while stirring. Remove from heat and add vanilla. Add peanut butter, if desired. Add oats. Drop by rounded spoonfuls onto lightly buttered foil. Cool completely.
Mix all ingredients together except the tomato juice. Bake 1 hour. Pour the tomato juice over top and bake 1 more hour.
Combine first 5 ingredients. Cover and refrigerate. To serve, toss with dressing.
Cream together sugar, lemon peel, butter and shortening. Beat in eggs, vanilla and almond extract. Combine flour, salt and baking powder. Stir into sugar mixture. Chill dough 1 hour. Roll dough and cut into snow flurries with 3 inch star cookie cutter. Bake on ungreased cookie sheet 10 minutes. Sandwich 2 stars together with 1/8 teaspoon jam with points off angle. Sift powdered sugar over cookies.
Mix the first 4 ingredients; cook until hot. Add 5 egg yolks; cook until thick. Remove from heat; add vanilla and coconut. Pour into baked pie shells.
Melt caramels and evaporated milk in a double boiler. Put pecans in after melting and mix together. Drop by spoon onto greased wax paper.	Set until hard.
Boil chicken in plenty of salted water, then take meat off the bone and cut up in small pieces. For the crust and dumplings, sift together flour and salt. Add shortening and blend, then add water to mixture. Grease Pyrex and line with strips of dough. Layer chicken, dough and black pepper to your taste. Dot with margarine. Keep layering until out of chicken. On last layer, pour chicken broth (enough to nearly reach the top) and add top layer. Make a few holes in top. Cook at 350° until top crust is brown.
Make batter with ingredients (except okra). Stir in mixture 1 cup sliced okra. Drop by teaspoon into hot fat until golden brown.
Put all the ingredients in a double boiler except eggs. Cook rice until done and then add eggs. Put in greased dish and bake 1 1/2 hours in a 350° oven.
Bring sugar, cocoa, milk and butter to boil in a pan and cook for 30 seconds. Add oats, peanut butter and vanilla. Drop by spoon onto wax paper; let cool.
Saute onion in a little butter; add drained can and green beans, mushroom soup (undiluted) and cheese. Bake 10 minutes at 400°. Add onion rings on top. Bake for 2 minutes, then serve.
Combine Bisquick, sugar, flour, egg, milk and orange peel. Beat vigorously 1/2 minute. Stir in cranberries and nuts. Pour into greased loaf pan. Bake 1 hour at 350° or until toothpick comes out clean. Remove from pan. Cool thoroughly before slicing.
Dissolve 2 teaspoons of warm water with yeast and add to all other ingredients. Then work it into a large ball. Grease slightly. Cover in bowl. Refrigerate and use in small or large quantities the next day. Make into rolls and sit about 1 hour before baking. Cook at 475° for 15 minutes or until brown.
Put ice cream and sherbet in large bowl. Add liquids, and beat with mixer until well blended.
Mix sugar and cocoa thoroughly. Add milk and cream. Mix well. Heat butter until foamy. Set aside. Bring to boil sugar, cocoa, milk, and cream. Cook for 10 min. stirring constantly. Add butter. Cook 5 min. more. Add 1 Tbsp. vanilla. Let cool. Add flour; enough to thicken for spreading in cookie sheet.
In a saucepan, cook onion in margarine until tender. Stir in tomato soup, beer, curry powder, oregano and pepper (dash). Simmer, uncovered, 10 minutes. Arrange chicken breasts in a 9 x 13-inch pan. Pour tomato mixture over chicken. Bake, uncovered, 50 to 55 minutes at 350°. Sprinkle with Parmesan cheese.
Cream butter and cheese. Blend in egg yolk and vanilla. Add dry cake mix, 1/3 at a time, mixing well after each addition. (If mixer is used, add last third of cake mix by hand.) Cover; chill 30 minutes. Heat oven to 375°. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.
Put ingredients in a large bowl and beat at high speed for 10 minutes. Pour into tube pan. Bake for 1 hour at 350°.
Put in baking dish. Cook at 350° for 20 to 25 minutes. Toward the last, cover with crumbs, grated cheese and almonds.
In small bowl combine ingredients; mix well. Serve with sliced apples, celery, carrots, etc. Refrigerate leftovers. Makes 1 cup.
Scrub and bake potatoes at 400° for 1 hour. Meanwhile, prepare filling: steam saute onion, carrots, broccoli and cauliflower until tender (8 minutes). Add bell pepper and spices and saute a couple minutes longer. Add more distilled water in vegetable soup stock; cover and steam until bell pepper is tender. Stir in almond cheese and Bragg liquid aminos to taste. Set aside. After potatoes are cool enough to handle, make a lengthwise cut in the top of each one and remove half of the potato pulp, leaving 1/2-inch rim of the vegetable/cheese mixture. Lower oven temperature to 350° and stuff the potato shells. Place on a nonstick baking dish and cover with parchment paper and bake for 15 to 20 minutes.
Brown (in large pan) ground beef. Add onions, celery and garlic and cook until soft. Add tomatoes and tomato sauce. Cook about 1 hour; add green pepper. Cook 2 to 3 minutes. Add kidney beans and heat. Serve over mashed or baked potatoes. Top with shredded Cheddar cheese.
Cream margarine and sugar; add eggs. Beat until smooth. Add milk and vanilla; beat in flour. Grease and flour three 8 or 9-inch pans. Bake at 350° for 30 to 35 minutes. Cake will be golden brown.
In a large skillet, saute onion, green pepper and garlic. Stir in squash, tomatoes and seasoning. Cook over low heat, stirring occasionally, until squash is tender. Sprinkle cheese over top and serve.
Cut bologna and cheese into little squares to fit on a cracker. Put one piece of bologna and one piece of cheese between two crackers. Good for munchies.
Beat eggs, then slowly add other ingredients. Pour into freezer can of ice cream maker. Add enough whole milk to fill can to freezer line. Very good.
In blender, put vinegar, sugar, salt and dry mustard; blend. Slowly add the oil, then the poppy seed. Add water last. Blend until mixed well. Goes great over salads. Makes 1 quart. Lasts up to 1 month in refrigerator.
Combine all ingredients and work with hands like pie dough. Store in tight container. Keep in refrigerator. This can be used as Bisquick.
Pour fruit juices into a large pitcher; stir to mix. Just before serving, stir in lemonade. Pour into glasses containing crushed ice. Makes about 20 tall drinks.
Combine yeast in water in mixing bowl. Add sugar. Let stand about 5 minutes. Add salt and butter. Stir until dissolved. Add 3 1/2 cups flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in 2 eggs. Then gradually add 2 1/2 cups more flour. Turn dough onto board and coat with 1/2 cup of flour. Knead 10 to 15 minutes. Turn dough into greased bowl. Cover and let rise 1 1/2 hours.
Melt margarine in large skillet in a 400° oven. Mix flour and buttermilk. Pour mixture over melted margarine. Use a small glass to make indentions in the dough, but do not cut through the dough. Bake at 400° for 15 to 20 minutes. This bread has a very buttery, crusty bottom.
Cook broccoli as directed; drain. Mix mayonnaise, chicken soup, 1 cup of cheese and eggs with broccoli. Pour into casserole dish and sprinkle other cup of cheese and top with Ritz crackers. Pour melted margarine on crackers. Bake at 400° for 30 minutes.
Boil chicken. Place in bottom of Pyrex dish. Add a layer of Swiss cheese. Spoon out soup and smooth over cheese. Melt margarine and mix with 2 cups stuffing mix. Spread mixture on top. Cover and bake 1 hour at 350°.
Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter or margarine and sugars together until light. Add ege yolks and beat well. Combine 1/2 cup flour and pecans. Sift remaining 4 1/2 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter or margarine mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold soaked fruits and pecan-flour mixture into batter. Turn into greased 10-inch tube pan lined with greased waxed paper. Bake in slow oven (275°) for 3 1/2 hours. Cool. Remove from pan. fill center of cake with cheesecloth which is saturated with bourbon. Wrap in heavy waxed paper or aluminum foil. Store in tightly covered container. Keep in cool place.
Put all ingredients, except oysters, in crock-pot. Cover and cook on high for 1 1/2 hours; stir well. Add oysters and cook on low for 1 to 3 hours. Serve hot.
Cook flour, pineapple, vinegar, sugar and egg over medium heat until thick. Cool in refrigerator. Cut up apples. Soak in salt water to keep fresh. Drain apples and mix with cooled sauce, Cool Whip and 1/2 peanuts. Top with remaining peanuts.
In small bowl combine soy sauce, water and cornstarch. Mix to dissolve cornstarch; set aside. Heat both types of oil in a nonstick skillet or wok over medium-high heat. Add onions, celery, carrots and water chestnuts. Add about 2 tablespoons water. Cover and cook 5 minutes, stirring occasionally. Add a little more water if necessary to prevent sticking. Add bean sprouts, mushrooms, pea pods and bamboo shoots. Mix well, cover and cook 3 minutes. Add soy mixture and cook, uncovered, stirring constantly 1 minute.
Mix mustard, salt and sugar. Add other ingredients and mix well. May use mixer or blender. Store in refrigerator. Makes 1 1/2 cups.
Heat on medium-high stove the vinegar, sugar and salt until sugar dissolves (do not boil). Pour over onions, pepper and cucumbers. Let cool. Refrigerate for 24 hours. Serve with favorite entree.
Melt butter in large skillet. Spread sauerkraut over bottom. Layer remaining ingredients in order given over sauerkraut. Cook tightly covered over low heat for 50 minutes.
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in 3 to 3 1/2 more cups flour with spoon until easy to handle. Knead dough until smooth and elastic on a lightly floured surface. Place in a greased bowl and turn greased side up. Cover tightly and refrigerate overnight. (Dough can be kept up to 5 days covered and in refrigerator.) Punch down dough, take out amount you need. Roll out dough and cut with a biscuit cutter. Let rise about an hour. Bake 15 minutes in 400° oven.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each. Stir in pecans. Pour into unbaked pie shell. Bake 50 minutes at 350°.
Once pocketed as a sandwich for Cornish miners, this is great as a meal for picnics and hikes today.
Combine 1 cup sugar, cornstarch and salt in small saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thick, about 15 minutes. Remove from heat. Stir 1/4 of the hot mixture gradually into beaten egg yolks. Pour egg mixture into saucepan, stirring constantly. Cook and stir over medium heat 2 minutes. Stir in butter and juice. Cool 20 minutes. Stir in sour cream. Pour into prepared pie crust.
With only 4 ingredients, this cheesecake is almost too good to be true! Top with fresh fruit in season.
Rinse cottage cheese in a strainer to get rid of any liquid. Place cottage cheese in a blender with the cream cheese spread and blend until smooth. Yields 1 cup (16 tablespoons).
Have all ingredients at room temperature. Mix all together, except chili powder. Form into logs or balls and roll in the chili powder and pecans (optional). Refrigerate.
Make jello according to package directions using part pineapple juice. When partially set, add all other ingredients except cherries. When all is set, top with opposite color cherries.
Brown hamburger; drain fat. Add spaghetti sauce to hamburger. Cook spaghetti; set aside. In a 9-inch baking pan, layer spaghetti, sauce and soup. Repeat layers. Put cheese on top and bake at 350° for 45 minutes. Bake with foil on top.
Cook broccoli; drain. Combine all ingredients except crackers and butter. Grease with butter all sides of baking dish to be used. Pour in mixture and top with Ritz crackers, crumbled and pat with butter. Bake for 45 to 50 minutes at 350° or until brown.