HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the first 3 ingredients to thicken. Add 3 to 4 tablespoons Jell-O to the thickened mixture. Add the peaches. Pour into graham cracker shell. Refrigerate at least 3 hours.
Cut biscuits into fourths and put in paper bag with sugar and cinnamon. Shake until each biscuit is covered. Grease tube pan. Place your favorite fruit or nuts in bottom of pan. Then put biscuits on top. Melt butter, brown sugar and vanilla. Pour over biscuits in pan. Bake at 350° for 25 to 30 minutes. When cool, turn upside down and enjoy.
Stir all ingredients together until well blended. Store in jar in refrigerator. Shake each time before using. Keeps well.
In large skillet, saute pepper and onion rings in margarine until crisp-tender; remove from skillet. In same skillet, cook each sandwich steak as directed on package. Fold each steak in half crosswise. Top each folded steak with cheese slice. Cover skillet; cook over low heat until cheese is melted. Place each steak on bottom half of roll; top with pepper and onion rings. Replace top half of roll. Makes 2 sandwiches.
Preheat oven to 350°. Line cookie sheet with parchment paper. In large bowl, stir together the flour, salt, baking soda and oats; set aside. Melt margarine. Add sugars, banana and vanilla; stir until smooth. Add margarine to flour ingredients until forms dough. Stir in chocolate chips.
Combine margarine and onions over low heat, saute for 5 minutes. Add crawfish, salt and pepper; simmer 10 minutes. In double boiler, combine cheese, milk and egg yolks. Mix cornstarch with water. Add to cheese mixture and let boil for 5 minutes. Pour crawfish mixture into cheese mixture and blend well. Pour into casserole dish. Bake at 350° for 10 minutes.
Combine sugar, water and spices in a 4-cup glass measuring cup. Microwave at High 8 to 10 minutes. Let stand at room temperature at least 1 hour. When ready to serve, strain the sugar-spice mixture into a 3-quart casserole or large mixing bowl. Stir in remaining ingredients. Microwave at High 6 to 8 minutes, or until hot. Pour into cups or mugs and serve immediately. Yields 4 to 6 servings.
Mix all ingredients together. Cook over medium heat until mix pulls away from sides of pan and becomes like the store bought kind. Knead until cool. For sparkle dough, add glitter in the beginning. Keep this separate from other colors.
Preheat oven to 375°, glass pan to 350°. Mix all ingredients and bake for 25-30 minutes or until done.
Pour juice from pineapple into a small bowl. Add 1/2 teaspoon oil, soy sauce, garlic, ginger and red pepper; mix well. Add shrimp. Toss well and cover, refrigerate one hour. Drain shrimp, reserve marinade.
Heat oven to 375°. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet.
Sift together the flour, salt and baking powder. Add sugar, walnuts, pumpkin pie spice and apples that have been peeled, cored and chopped. Mix to a rather stiff batter with eggs and milk. Drop by spoonful into hot oil and cook until puffs are golden brown and apples are tender. Drain and sprinkle with powdered sugar.
Melt margarine in saucepan; add water and cocoa and bring to a boil. Add remaining ingredients, stirring slightly. Pour into a greased and floured cookie sheet (with rim). Bake at 350° for 15 to 20 minutes.
Wash peas well and add to water with the ham bone, onion and seasonings. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Remove bone and puree the peas through a strainer or in a blender; return to pan and add remaining ingredients, reserving some of the kielbasa for garnish when ready to serve. Cook slowly for another hour. Salt to taste.
Combine eggs, vinegar and sugar in top of a double boiler. Cook until thick and creamy. Add butter and mix well. While mixture is still hot, pour over marshmallows, fruit cocktail and bananas. Fold in whipping cream. Let stand in the refrigerator for 24 hours.
Mix flours with baking powder and salt in a bowl. Combine brown sugar, cinnamon, nutmeg, milk, egg and oil. Add to flour mixture and mix just until all flour is moistened. Stir in cereal and nuts. Pour into 6 paper baking cup-lined 6-ounce custard cups. Bake at 400° for 30 to 35 minutes, or until cake tester inserted in center comes out clean. Makes 6 jumbo muffins or 12 medium muffins.
Place shortening, sugar, eggs and vanilla in mixing bowl. Beat good. Sift together flour, cinnamon and nutmeg. Add to shortening mixture. Mix good. Stir in oats. Drop from teaspoon onto greased cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes.
Mix first 5 ingredients well and spread in a 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 23 minutes. Spread immediately with chocolate chips; sprinkle with nuts. Cut into bars immediately. Cool and serve.
Mix Ricotta, 1/2 of the Mozzarella and 1/4 cup Parmesan together. Layer 1/4 of sauce, 3 noodles, 1/3 Ricotta in 13 x 9-inch dish. Repeat layers twice, ending with sauce. Top with remaining Mozzarella and 1/4 cup Parmesan. Bake at 350° for 55 minutes. Stand 10 minutes before serving.
Preheat oven to 375°. Thaw and drain spinach. Spray a nonstick skillet with nonstick olive oil spray. Saute onion and garlic, add spinach and blend well. In a large bowl, combine cheeses and oregano with spinach mixture. Spray 1 sheet of phyllo with nonstick spray. Place another sheet on top. Spray and repeat with a third sheet. Make four sets of three sheets each and cut each stack lengthwise into six strips (a total of 24). Cover strips with damp cloth to prevent drying.
Cook in crock-pot until well done. Let cool and string meat. Pour off liquid from roast and place meat back in crock-pot. Then pour barbecue sauce over meat and let simmer for 2 hours, stirring occasionally.
Combine juice of cherries and pineapple; heat. Add Jell-O and stir until dissolved. Let cool. Add Cokes and fruit. Chill.
Bring margarine, sugar, cocoa and milk to a boil for 2 minutes, stirring constantly. Mix in peanut butter, oatmeal and vanilla. Drop by teaspoon on wax paper while still warm. Refrigerate until cool.
Combine first 4 ingredients, mixing well. Cut each slice of bread into 4 triangles and toast on both sides. Spread about 1 teaspoon green onion mixture on each triangle.
Mix first seven ingredients. Blend mayonnaise and mustard. Toss with mixture. Chill several hours. Add chow mein noodles just before serving. Turn into lettuce lined bowl.
Let bread dough partially thaw and raise. Cut each loaf into eight pieces. Roll dough to approximately 1/4-inch thick. Place two or three slices of pepperoni and a piece of cheese, if desired, on dough. Roll up dough, tucking ends under. Bake at 350° until brown, approximately 10 to 15 minutes.
Cream butter, Crisco and sugar. Add one egg at a time and beat well after each egg. Add flavoring, flour, baking powder, milk and mix alternately. Add nuts and coconut. Pour into greased and floured pan. Bake at 350° for 1 1/2 hours. Let set for 30 minutes to cool.
Put tomatoes and frozen greens in skillet. Stir over medium heat until thawed. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes. Serves 4.
Cook broccoli as directed on package and drain. Combine soup and 1/2 can of water; bring to boil. Put drained broccoli into baking dish. Then cover with soup. Next sprinkle cheese on top. Then sprinkle cracker crumbs. Bake at 350° for 30 minutes or until bubbly. One cup of cooked rice can be added, if desired.
Toss fruit, coconut and marshmallows with sour cream. Chill and serve.
Brown in skillet hamburger and onions. Add mushroom soup, chicken soup, green chiles and evaporated milk. Grate cheese. Tear tortillas into pieces. Starting with meat mixture, layer twice in a 2-quart casserole (tortillas, meat, cheese, etc.). End with cheese.
Mix cream cheese, vanilla and condensed milk until smooth. Add lemon juice and mix well. Pour into graham cracker crust. Top with cherry pie filling. Chill several hours.
Sift dry ingredients. Work in shortening until crumb-like. Save 1 tablespoon egg white. Beat remaining eggs and add milk to make soft dough. Roll 1/2-inch thick; cut into 3-inch squares. Cut square into 2 triangles. Place on cookie sheet; brush with beaten egg white. Sprinkle with sugar.
Fry hamburg, drain off fat. Mix rest of ingredients together and bake 1 1/2 hours at 350°.
Combine sugar, butter and water. Cook to 300°, stirring constantly. Remove from heat. Add vanilla. Pour into greased 9 x 9-inch pan. Lay 4 Hershey bars on top. Spread lightly when melted. Sprinkle pecans on top; break into pieces when hard. This freezes well.
Mix above ingredients and pour in ice cream can of freezer. Fill remaining space with milk, allowing room for ice cream expansion. Follow freezer directions.
Cream powdered sugar and margarine. Add flour and salt. Pat down smoothly in a greased and floured 9x13 inch pan. Bake 20 minutes at 350 degrees. While this is cooking prepare filling as directed. Once done with filling, spread filling over cooked crust, reduce temperature to 325 degrees and bake for 25 minutes. Let cool completely in pan. Cut into squares and dust with powdered sugar.
Melt butter and saute onion and garlic. Cook potatoes and celery in broth until tender. Add cauliflower pieces and cook 7 to 10 minutes more. Puree this mixture and return to pan. Add coriander, nutmeg, white pepper and salt. Simmer 3 minutes. Stir in light half and half cream. Reheat, but do not boil.
Pare, slice and cook carrots until tender. Drain; mash well. Add butter, onion and cheese. Put into a buttered 1-quart casserole. Bake at 350° for 40 minutes, until browned a bit. Garnish with parsley or sprinkle top with buttered crumbs. Serves 8.
Mix flour and water together. Add egg yolks and sugar to the flour mixture. Stir in milk slowly. Cook in double boiler over medium heat. Cook until thickened. Pour into a prebaked pie crust.
Sift flour, sugar and salt into mixing bowl. Add shortening and vanilla. Using mixer, mix until just blended. This will be a stiff dough. Add pecans. Put 1/3 of dough onto waxed paper and roll into a 1 1/2-inch cylinder. Refrigerate 30 minutes before slicing (may be frozen). Cut in 3/8-inch slices and place 1/2-inch apart on a cookie sheet that has been lined with a brown paper sack. Bake at 325° for 10 minutes.
Combine and shake all ingredients, except peel. Pour into tall glass. Garnish rim with curled strip of orange peel (or slice or orange). Yields about 1 1/2 cups.
Mix with fork the oleo (butter), cake mix and one egg. Dough should be very dry. Spread evenly in 9 x 13-inch greased pan. Mix in small bowl the cream cheese, 2 eggs and powdered sugar (reserve 2 tablespoons powdered sugar for topping). Spread mix on top of dough and bake at 350° for 40 to 45 minutes. Cake puffs but settles in the center when cooled. Sprinkle rest of sugar on top.
Mix sugar, cocoa, milk and margarine; boil for 1 minute. Remove from heat. Add remaining ingredients; stir well. Drop from teaspoon onto wax paper; let set.
Preheat oven to 425°. Prepare pastry for one crust pie as directed, except roll into rectangle 14 x 8-inch. Place on ungreased cookie sheet. Spread with margarine. Mix nuts, brown sugar and cinnamon. Sprinkle lengthwise over half of the rectangle. Moisten edges with water. Fold rectangle lengthwise in half. Press edges together to seal. Flute. Prick top of pastry in several places with fork. Brush with egg white. Bake 9 to 11 minutes. Cut into slices.
Mix cream cheese in bowl adding confectioners sugar (small amount) to taste. Mix Dream Whip according to package directions. Cut crust off angel food cake and dice into small cubes. Fold Dream Whip and cream cheese together. Fold cake cubes into mixture. Spread out in pan and top with cherry pie filling. Refrigerate and serve.
Soften cheese. Beat with mixer until thoroughly blended. Add remaining ingredients, blend. Form into ball and roll in ground nuts. Chill until firm. Serve with favorite snack crackers.
Puree strawberries. Put Cool Whip in large bowl. Add strawberries. Mix well. Add Jell-O and pudding. Fold in, then stir well. Put into two 9-inch graham cracker pie shells. Chill 2 hours before serving. Keep refrigerated.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat well after each addition. Add vanilla, then stir in dry ingredients. Drop by 1/2 teaspoon on greased baking sheet. Bake at 375° for 12 to 15 minutes.
Put salt over cucumbers, onions and peppers and let stand 1 hour. Mix the rest of the ingredients together and pour over mixture. May be refrigerated in jars or 1 large container.
Mix well with whisk. Pour filling into crust as it comes out of oven. Then return to oven and bake at 350° for 25 minutes.
Melt margarine with cocoa in heavy saucepan over medium heat. Remove from heat and add sugar; beat well. Add eggs and continue beating. Add flour, vanilla and pecans; mix well. Pour into pie shell.* Bake at 325° for 20 to 25 minutes. (Do not overbake; should be slightly gooey inside.) Serve warm with ice cream.
Roll up each piece snugly and tie with string or secure with toothpicks. Brown in olive oil. Then put into Spaghetti Sauce* and simmer 1 to 3 hours. Serve over spaghetti or other pasta.
Mix all ingredients. Put into two pie crusts. Bake at 350° for 35 minutes.
Combine zucchini and onion in 10 x 6 x 1 3/4-inch baking dish. Cover with plastic wrap; microwave on High for 6 to 8 minutes, until vegetables are tender. Drain. Add cheese, pimento, salt and pepper. Toss lightly. Beat eggs and hot pepper sauce together. Pour over mixture. Microwave on Medium power 8 to 10 minutes, until center is set. Stir halfway through cooking.
Mix cranberries in 2 cups sugar and let set overnight. Mix jello; add all other ingredients, then add to cranberries. Chill 1 or 2 days.
Put cold milk in a deep narrow bowl. Pour Dream Whip powder over milk. Use whatever flavor you want or need for the pudding mix (chocolate, lemon, vanilla, pistachio, etc.). Pour pudding mix in bowl. Beat slowly until blended, then beat on high speed until frosting forms peaks, 4 to 6 minutes. Spread on cake. Refrigerate for 2 hours before cutting.
Beat egg yolks lightly. Set aside. Combine sugar, cornstarch, salt and milk in microwave safe bowl; mix well. Microwave on Medium-High for 7 minutes or until thickened, stirring twice. Stir a small amount of hot mixture into beaten egg yolk; stir egg yolks into hot mixture. Microwave on Medium-High until custard coats metal spoon, stirring once. Beat in butter and vanilla until butter is melted. Layer vanilla wafers, banana slices and custard alternately in bowl.
Peel cooked potato. Mash with salt and butter. Add sugar, 1/3 at a time, beating until smooth and well blended. Mix in vanilla. If mix is not stiff enough to roll, add more sugar. Roll out between 2 sheets of wax paper until 1/8-inch thick; spread with peanut butter. Roll up like a jelly roll. Chill for one hour, then slice into 1/4-inch pieces. Let ripen a day before eating.
Beat eggs and rest of ingredients and pour into pie shell. Bake at 400° for 10 minutes. Reduce oven temperature to 325° and bake until done (20 to 25 minutes).
Heat onion and syrup in pan over low heat until onion is cooked. Add beans. Heat until hot. Serve.
Melt butter; mix with bread crumbs. Put 1/2 crumbs in bottom of greased pan. Mix other ingredients in a bowl. Pour over crumbs. Put the remainder on top. Bake at 350° for 45 minutes.
Press all liquid from sauerkraut and mix with sour cream. Refrigerate until thoroughly chilled. Spread mixture on bread slice. Add corned beef and cheese. Spread hot mustard or horseradish on other slice of bread and top sandwich. Wrap sandwiches individually in foil. Bake 15 to 20 minutes at 325°.
Mix the first 10 ingredients together. Roll into balls. Put the margarine and oil in skillet and brown meat. Put the tomato sauce and 1/2 can water in pan to keep meatballs warm until time to serve.
Stir until sugar and egg are well mixed into peanut butter. Drop by teaspoons onto greased cookie sheet. Flatten with a fork dipped in sugar, if desired. Bake in preheated oven at 300° for 15 minutes.
Place in blender or food processor and puree until smooth. Use immediately or freeze in small containers for later use.
Preset oven to off. Place children and/or husband in car. Drive to nearest restaurant. Let each member of family order their favorite dinner. Return home and relax.
Salt and pepper chops, dip in beaten eggs and then in bread crumbs. Fry in hot fat until browned. Place on rack in covered roaster and put a tablespoon of catsup on each. Make thin gravy from fat they were fried in and pour in bottom of roaster, a little water may need to be added later. Bake 1 1/2 hours in preheated oven at 300°.
Wash pork chops, if desired, with cool water. Place in meat marinator or shallow casserole dish. Mix juice, oil and spices and pour over chops. Marinate for 1 to 2 hours. Grill chips over charcoal about 20 minutes.
Saute celery and onion in 1 stick margarine. Add mixture to bread, mixing well. Add chicken broth to make bread stick together. Add salt, pepper and poultry seasoning to taste. Mix in apples and add more broth, until all is very soft and juicy. Place in heavy baking pan and bake in 450° oven until brown. Chicken or turkey broth may be used.
Combine fruit and all juice. Fill lined cupcake tins. Freeze. Makes about 42.
Saute over medium heat the onion, garlic, green pepper, mushrooms and butter. Add crabmeat, cracker crumbs and cheese. Cut fish in half and stuff with crab mixture. Fold back together. Place in buttered pan and bake at 400° for 40 minutes.
Stir together shortening and water until smooth and creamy. Add dry ingredients all at once to shortening and water. Mix into ball. Divide into 3 parts. Keeps well in refrigerator.
Mix all of above. Bake in a 9 x 13 pan at 350° for approximately 40 minutes. Cool.
Cream oleo and sugar; add eggs. Mash banana and add to the oleo with the eggs and salad dressing. Mix in flour, salt and soda. Add the water and the nuts. Bake at 350° for 30 minutes.
Rub inside with lemon juice and salt. Saute celery, celery leaves and onions in butter. Put bread in bowl; add vegetables. Add beaten eggs, herbs and salt and pepper. Stuff fish and sew shut. Bake at 375° to 400° for approximately 10 minutes per inch at thickest part. Serve with a sauce made of equal parts of butter and lemon juice.
Bring water to a boil in small heavy saucepan. Remove from heat. Stir in cocoa powder, salt, sugar and cinnamon. Place over very low heat and simmer very gently just until the mixture has reached a slightly syrupy consistency, 2 to 3 minutes.
Cream shortening and sugar. Add egg and vanilla. Add raisins. Mix and add dry ingredients. Bake in greased pan at 350° for 25 to 30 minutes.
Blend Oreos and set aside. Blend margarine and cream cheese and set aside. Fold Cool Whip into chocolate pudding and milk. Alternate layers of cookie crumbs with pudding mixture and margarine cream cheese mixture. Start and end with cookie crumbs.
Preheat oven to 350°. In a buttered 9 x 13 baking dish, place the drained pineapple chunks.
Cook beef and onions until tender. Add spaghetti sauce, water, basil, sugar, salt and pepper. Cook 2 minutes. Put 1/3 of meat mixture into a 9 x 13-inch pan. Layer 1/2 of potatoes on top. Repeat layering, ending with meat mixture. Cover pan tightly with foil. Bake at 375° for 1 hour. Remove foil. Sprinkle with cheese. Let set 10 minutes for easier cutting.
Slice onions and separate into rings. Combine water, sugar and vinegar until sugar dissolves. Pour over rings. Cover and chill at least 3 hours. Drain well. Stir in mayonnaise and celery seed. Serve on lettuce leaves (or omit celery seed and lettuce and serve as a salad).
Whip in blender to combine all ingredients. Store in airtight jar in refrigerator (lasts 2 weeks). Shake before each use.
Preheat oven to 350°. Grease and flour one 10-inch tube pan. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake for 45 to 50 minutes. Cool in pan 25 minutes.
Mix sugar, cornstarch and salt together. Add milk and egg yolks and cook. Add margarine, vanilla and marshmallows and beat until marshmallows are dissolved. Add this to Cool Whip.
Mix all ingredients and bake at 350° until cake tester comes clean. Ice with Caramel Icing.
Blend sour cream with brown sugar and cinnamon. Refrigerate at least 4 hours to blend flavors. Stir before serving with fresh fruit.
Roll out crescent rolls. Put 1/2 of the cut-up chicken on the rolled out dough. Roll it up and place in a baking dish.
Cream together margarine and cream cheese. Add sugar, eggs and vanilla. Add flour and baking powder. Roll into balls, using flour if necessary to prevent sticking. Bake on greased cookie sheet at 350° for 15 to 20 minutes.
Boil leaves. Combine rest of ingredients except tomato paste and water. Roll mixture in cabbage leaves and place in crock-pot. Pour tomato paste and water mixture over cabbage rolls. Cook on low for 8 to 10 hours.
Preheat oven to 450°. In a large bowl, sift together flour, baking soda, salt and baking powder. Mix in shortening. Add milk and mix well. (The dough should be easy to handle and hold together.) Turn out onto a floured surface. Flour your hands and gently knead the dough to form a smooth ball. Flatten with your hands and roll dough out to about 1/2-inch thickness. Cut with a biscuit cutter and place biscuit on greased cookie sheet. Roll leftover dough back into a ball, roll out and cut again. Bake for 15 to 20 minutes or until golden brown.
Melt butter, add sugar and dates; stir well. Add beaten eggs and cook until soft ball stage, stirring constantly, about 10 to 15 minutes. Add vanilla and nuts, pour over the Rice Krispies. Mix well. Roll into balls and roll in coconut.
Cook rice as directed. Brown hamburger and onion together; drain off fat. Add beef to rice, then add soy sauce, mushrooms and soup. Mix well. Place in a 9 x 13-inch casserole; bake for 1 hour at 350°.
Let beans soak in water for about an hour until they start to swell. Pour off the water, add ham bone or ham hocks. Add enough water to cover the ham bone and beans. Add the rest of the ingredients. Bring to a boil and let simmer for about 4 or 5 hours.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together. Bake at 275° for 3 hours. I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Beat eggs, sugar, milk, butter and salt; mix well. Add vanilla. Stir until smooth and pour into pie crust. Bake at 300° for 45 minutes.
Prepare pudding with milk according to package directions. Fold in whipped topping. Cover bottom of 9 x 13-inch baking pan with layer of cracker squares; cover with half of pudding mixture, then crackers. Spread remaining pudding on top and cover with more crackers. Frost with fudge frosting. Chill. Cut in squares.
Preheat oven to 375°. Stir together flour, baking powder, soda and salt. In mixer bowl, beat shortening and butter for 30 seconds. Add sugars and beat until fluffy. Add egg, milk and vanilla. Beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in oats. Place by spoonfuls on ungreased cookie sheet. Bake in 375° oven for 10 to 12 minutes.
In large mixing bowl, mix flour, oats, sugar, pecans, soda & butter. Mix at low speed until crumbly. Save 1 1/2 c. of mix for topping. Press the rest of the mix in a 13x9 inch pan. Bake at 350° for 12-15 min. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven for 25-35 minutes.
Heat sugars, water and cream of tartar in medium saucepan to boiling. Boil 3 minutes. Remove from heat and add maple flavoring. Store in cool place in tightly closed bottle or jar.
Mix together flour, corn meal, salt and pepper. In separate bowl, mix together vinegar and buttermilk. Dip tomatoes in buttermilk mixture and roll in dry mixture on both sides. Fry in hot oil 2-inches deep. Turn once with tongs. (Do not use fork.) Drain in colander. (Do not use paper towels. Will make tomatoes soggy.) Do not stack tomatoes.