HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all liquid into an electric percolator. Place brown sugar, cloves and cinnamon sticks in basket. Turn on and heat. Great for Fall/Winter get togethers!
Mix all ingredients together in a large bowl. Pour into pie crust and bake at 350° for 20 to 30 minutes.
Blend eggs, sugar, Crisco and molasses. Sift in flour, ginger, baking soda and salt. Stir in boiling water and mix well. Drop mixture by spoonfuls onto greased baking sheet. Bake at 375° for 10 minutes. Yields 4 to 5 dozen.
Cook macaroni according to directions on the box; drain. Add the cucumber, green pepper, celery, onion and eggs. Stir. Make a dressing using the mayonnaise, milk, mustard, vinegar and sugar. Pour over macaroni. Stir well. Chill.
Saute 1 onion, finely chopped in 3 tablespoons butter. Add meat and garlic. Heat all well. Stir in 6 tablespoons flour and egg; continue to cook, stirring until mixture is well blended. Add sauerkraut, thoroughly drained and ground in food chopper. Add seasoning and beef stock and cook until the mixture forms a thick paste. Spread the paste on a platter to cool and chill well. Shape the mixture into 1-inch balls. Dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour. Roll them in fine dry bread crumbs. Fry the balls in deep hot fat, 375°, to a rich brown.
Mix. Heat in microwave on High for 2 minutes. Stir. Spread in lightly greased 8 x 8-inch pan until set. Makes 12 pieces.
Cream together. Put in pan. Bake at 350° for 10 minutes. Cool.
Mix the cleaned and prepared vegetables together in a large bowl. Add the Italian dressing and toss well. Better to let stand overnight. Lasts for days.
Peel and slice eggplant. Dip into flour and egg. Fry on both sides until golden brown. Set aside on paper towels to drain. Brown hamburg and drain grease.
Combine all ingredients and bake at 350° for 40 to 50 minutes.
Mix the first 4 ingredients in a medium mixing bowl. Cook in microwave for 4 minutes on High, then stir good. Continue cooking for 3 more minutes. Add the oleo; mix well. Cook on High for 3 minutes. Take out and add the vanilla and baking soda; mix together. Pour onto greased cookie sheet; spread out thin. Cool 20 minutes, then break up.
Beat well oleo, oil, sugar and salt. Add eggs, soda, cream of tartar, vanilla, lemon flavor and flour. Chill. Roll in small balls. Press down tops with glass dipped in sugar. Bake at 350°. These are delicious and store well.
Bake German chocolate cake according to package directions. Cool completely. After cake is cool, drizzle can of Eagle Brand milk over top and then drizzle jar of butterscotch topping over that. Frost with Cool Whip. Sprinkle with Heath bar crumbs.
Melt butter in heavy pan. Stir in sugar 4 or 5 minutes until sugar melts. Mixture may separate. Cook an additional 1 to 2 minutes. Add cereal. Mix to coat quickly. Spread on ungreased cookie sheet. Cool completely. Break into bite size pieces. Store in airtight container.
Melt chips in double boiler or in microwave; add nuts and noodles. Drop by teaspoon on wax paper. Let set, then store in airtight container.
Cream shortening and sugar. Add egg, beating well. Combine dry ingredients and apples. Add to creamed mixture, mixing well. Stir in nuts. Pour mixture into a lightly greased, shallow 1-quart casserole dish. Bake at 350° for 40 to 45 minutes. Serve with Nutmeg Sauce.
Melt butter, add sugar and flour. Beat in eggs, then milk and flavoring; mix well. Add coconut and mix well. Pour into 2 well-greased pie pans and bake at 350° until golden brown.
Mix Kahlua, vanilla, cocoa and coconut extract. Make sure all dissolves. Mix in rest of the ingredients using wire whip. Do not beat or use blender. Chill well and enjoy.
Combine avocados, milk and lemon juice in a blender. Pour into baked pie shell. Refrigerate about 3 hours. Top with whipped cream. Top with grated chocolate or chocolate pieces.
Pick flowers only. Wash well and drain. In crock or wine making container, put a layer of flowers, then oranges and lemon. Repeat until all are used up. Boil the water and pour over all. Let stand, covered for 36 hours, stirring each day. Strain and return to crock. Add sugar and yeast, mixing well. Stir 3 or 4 times a day until it stops fermenting. Keep covered well at all times. Let wine sit for 3 or 4 weeks and strain again. Discard the sediment in the bottom of crock and return wine to crock. Cover. Let sit for 2 more weeks. Strain and discard sediment. You may now put wine in bottles, loosely corked at first.
Heat soup to boiling. Take 2 tablespoons of hot soup and dissolve gelatin. Mix onion, celery, cheese and mayonnaise. Add soup and mix. Add shrimp. Pour into well oiled mold. Refrigerate. Good served with Triscuits. Can be made 2 to 3 days in advance.
Mix dry ingredients, then add oil, egg and milk. Mix well. Put 1/2 teaspoon oil in iron skillet and get hot, then put mix in. Bake at 400° for 20 to 25 minutes.
Measure Rice Krispies cereal. Crunch to 1 1/2 cups. Place in shallow dish or pan. Set aside. Make 4 sandwiches using 1 slice cheese and 2 slices bread for each. Set aside. In a second shallow dish or pan, beat eggs, milk and salt until foamy. Dip sandwiches quickly in egg mixture, turning once. Coat with crushed cereal. Place in single layer on well-greased baking sheet. Drizzle with melted margarine. Bake in oven at 450° for about 15 minutes or until crisp and golden brown. Yield: 4 servings.
Cream the first 3 ingredients together. Add last 3 ingredients. Beat all together until smooth. Pour into unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Cream margarine and add sugar. Add eggs, one at a time. Combine flour, baking powder and salt. Add dry ingredients and syrup alternately. Add vanilla. Bake at 350° for 30 minutes or 325° for 40 minutes.
Place the pork chops in a single layer in a baking dish. Salt and pepper. Chop onion and green pepper and put over chops. Pour juice over and cover. Bake at 350° until tender, approximately 1 1/2 to 2 hours, depending on size of chops. Uncover the last half hour.
Mix together and pour into a 10-inch pie pan. Bake at 350° for 45 minutes.
Spread 1 tablespoon cream cheese on each of 6 slices of bread; spread 1 1/2 teaspoons jam over cream cheese. Top with remaining bread.
Toss together the chicken, celery, lemon juice and seasoning. Mix in mayonnaise. Carefully fold in eggs. Chill thoroughly.
Cook chicken until real tender. Remove from bones and save broth. Cut chicken into bite size pieces and put in 3-quart oblong baking dish. Put soup and broth in pot and bring to a boil. In bowl, combine melted margarine, pepper, flour and buttermilk. Mix real well into a real good batter. Pour broth over chicken. Spoon batter over top and spread over chicken. Bake at 400° to 425° for 25 to 30 minutes (uncovered) until brown.
Mix together all ingredients. Pour into a greased and floured pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Place in lightly greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool and frost with Cream Cheese Frosting.
Combine water, sugar, yeast and shortening. Mix in flour to make a workable dough. Turn out on floured surface and roll to biscuit height, about 1/2 inch. Cut out biscuits and place on greased sheet. Let rise for 1 hour in warm place. Bake in 425° oven for about 15 to 20 minutes or until golden brown.
Brown sausage and large onion. Drain that. Add cheese and hot peppers. Mix corn bread mix, eggs and corn. Pour 1/2 of corn bread mixture in greased pan. Spread sausage mixture over top of that. Add rest of remaining bread mixture. Bake at 350° until brown.
Heat ingredients to boiling and add eggs. Simmer for 15 minutes. Place eggs in jars. Pour hot mixture over and seal.
Combine baking mix, cinnamon, egg, baby food, and brown sugar. Mix well. Heat oil to 375 degrees. Drop batter form teaspoon into oil. Fry until brown and drain on absorbent paper. Cool for about 15 to 20 minutes and then coat with confectioners' sugar. These are a cross between fritters and doughnuts.
Cube fruit and chop nuts (not fine) and place in a very large bowl or pan. Cover with 2 cups self-rising flour. Dredge or mix with hands to cover all fruit and nuts with flour. Melt the butter or margarine. Beat the eggs and sugar into the butter. Pour over the fruit. Mix thoroughly until all is covered with butter mixture. Grease and line 2 tube pans or 3 to 4 loaf pans with wax paper. Bake 3 hours at 250°. Wrap in foil or plastic bags. Store in cake tins in refrigerator. Will keep indefinitely. Freezes well.
Combine all ingredients. Bake in loaf pan for 1 hour at 350°.
Layer 1/3 graham crackers in a 9 x 13-inch pan. Combine pudding and 3 cups milk; beat at low speed until well blended. Fold in Cool Whip. Spoon 1/2 of mixture onto crackers. Repeat layer of crackers and pudding, then end with crackers on top.
Mix well, starting with liquids. Bake at 350° for about 1 hour.
Mix together. Put on top of cream cheese mixture. Top with cheese and olives. I used 4 ounce package shredded Mozzarella cheese and salad olives.
In small bowl, blend steak sauce, sherry and honey. Place beef cubes into non-metal dish; coat with 1/4 cup steak mixture. Cover, chill 1 hour, stirring occasionally.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate morsels. Cook 1 hour.
Mix first 3 ingredients together. Fold in Cool Whip and chopped pecans. Place into long casserole dish and put in freezer. Remove 20 minutes before serving.
Salt, pepper and cover steak in flour. Put cooking oil in large skillet. Sear meat on both sides until skillet is coated with brown flour. Add Worcestershire sauce and sprinkle with garlic salt. Now add onion, green pepper and water to cover meat. Simmer until meat is tender. May need to add more water to keep the gravy from getting too thick.
Roll in small balls and press down with a fork. Bake at 350° to 375°.
Combine sugars, soda and cream. Cook stirring constantly, to 238° or until a small amount forms a soft ball when dropped in cold water. Cool to lukewarm without stirring. Beat until creamy, add unbeaten egg white and beat until thick enough to spread. Will frost 3 (8-inch) layers.
Microwave Parkay and peanut butter for 3 minutes on High. Stir well. Add powdered sugar. Keep stirring well. Work onto a lightly greased cookie sheet. Let set up for 1 1/2 to 2 hours and cut.
Toss together ingredients in bowl with lid and shake. Spread on baking sheet. Bake at 400 degrees for 25 minutes. In the last 5 minutes add shredded cheese and crumbled bacon. Continue to heat until cheese is melted. Serve with sour cream.
Have all ingredients at room temperature. Cream together butter, shortening, sugar and flavoring. Add eggs and cream until fluffy. Sift together dry ingredients. Stir into mixture until smooth. Blend in buttermilk. Drop by teaspoonful onto greased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 400° for about 12 minutes. Cool. This will make about 5 dozen cookies.
Fry onions; add hamburg. Drain fat. Simmer 20 minutes with seasonings. Add 12 ounce can of beans. Bake in oven until bubbles.
Heat oven to 400°. Unroll crescent rolls and place in 10 x 15-inch ungreased pan. Press on bottom. Pour condensed milk over. Sprinkle with frosting mix. Drizzle with margarine. Bake 12 to 15 minutes. Cool. Cut in bars.
Mix angel food cake mix, using directions on box. Put a small amount of white cake around sides and bottom of angel food cake pan. Mix red food coloring with rest of mixture. Pour rest in pan. Add chocolate chips to make seeds. Bake. Frost with green frosting when cool.
Blend Heinz chili sauce gradually into cream cheese. Mix in mayonnaise, onion and horseradish. Fold in shrimp. Cover and chill at least 1 hour. Makes 2 1/2 cups. Serve with ridged potato chips.
Bottom Layer: Combine butter, flour and pecans until well blended. Spread mixture over bottom of a 3-quart casserole pan. Bake at 350° for 20 minutes and cool.
Beat eggs. Add sugar and oil and mix well. Mix dry ingredients and add to egg mixture. Add nuts. Bake in 9 x 13-inch pan at 350° for 60 to 70 minutes.
Combine cream cheese, sugar, milk and coconut in blender at low speed for 30 seconds. Fold in whipped cream; add vanilla. Spoon into crust. Freeze until firm, about 4 hours. Store leftovers in freezer.
Mix well and cook until thickens the first 5 ingredients, then add butter, vanilla and coconut. Beat well. Pour into prebaked 9-inch pie shell. Cover with meringue or Cool Whip.
Cook and drain noodles. Brown and drain beef and onions. Mix tomato ingredients and spices. Layer in a greased casserole, tomato mixture, noodles, beef and cheese. Bake at 350° for 1 hour.
Crumble Shredded Wheat biscuits and pour over them milk and water. Add 1/2 cup molasses. Add lard and salt; let stand until cool. Add yeast dissolved in warm water. Stir in flour, knead and let rise double; poke down and shape into 2 large or 3 small loaves. Bake for 50 to 60 minutes at 350°.
Using a large boiler or saucepan, melt cranberry sauce over medium heat. Once the sauce has liquified, stir well and reduce heat. Mix into the sauce liquid, 1 cup boiling water and the jello. Stir until gelatin is completely dissolved. Add lemon juice and salt. Add to this mixture, the mayonnaise. Beat with hand beater, not electric mixer, until all ingredients are smooth. Fold in the diced apple and chopped pecans. Pour into a greased mold. (Use a dapple of mayonnaise to coat inside of mold.) Chill overnight, covered. This is great with Thanksgiving dressing.
Mix 5 tablespoons sugar, cinnamon and apples and set aside. Sift together salt, flour, baking powder and sugar. Preheat oven to 350°. Mix oil, vanilla, eggs and orange juice in bowl. Add flour mixture and mix until blended. Layer mix and apples in greased and floured pan (3 layers of each, beginning with mix and ending with apples). Bake 1 hour or longer, if necessary.
Boil macaroni according to package directions. Drain and rinse in cold water to help chill. Dice tomato, pepper and onion. In large mixing bowl, add macaroni, diced vegetables, pickle relish and spices. Toss until spices are distributed evenly. Add mayonnaise and mix thoroughly. Chill in refrigerator at least 1 hour before serving.
In large skillet, brown chicken in oil; pour off fat. Add salsa and heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes or until done, turning chicken (six boneless chicken breasts may be substituted). Simmer for 15 minutes or until done. Makes 6 servings.
Cook potatoes just until soft (cook with skins on). Let cool. Then grate potatoes and raw onion. In separate bowl, mix sour cream, mayo, milk and lemon juice. Mix potato and onion with sour cream mixture, adding seasonings to taste. Sprinkle Cheddar cheese on top. Bake at 350° for 35 to 45 minutes.
Mix peaches, sugar and fruit protector; set aside. Mix cake mix, pudding mix, water, eggs and oil; beat 2 minutes. Drain peaches. Grease and flour a 13 x 9 x 2-inch pan. Put half the batter in pan. Place peaches on batter; add rest of batter. Bake at 350° for 35 to 45 minutes. Cool 15 minutes before removing from pan. When cool, frost.
Night Before Serving: Grease a 13 x 9-inch glass baking pan. In a 10-inch skillet, over medium heat, cook sausage, stirring frequently to break up meat, until done. Drain on paper towels. Cut French bread into 1/2-inch cubes. Drain and chop mushrooms. In a baking dish, combine sausage, bread cubes and mushrooms. In a large bowl, whisk together eggs, milk, Italian seasonings, garlic powder and pepper. Pour egg mixture over sausage mixture. Cover with wrap and refrigerate overnight.
Grease a large cake pan. Put dry rice, mushroom soup and chicken soup into the greased pan and stir enough to mix. Place chicken pieces on top. Sprinkle with dry onion soup mix. Cover with foil and don't peek! Bake at 350° for 1 1/2 to 2 hours.
Mix cake mix, baking soda, eggs and oil for 2 minutes on medium speed. Fold in pie filling. Bake in 325° oven for 45 minutes in a 9 x 13-inch pan or a Bundt pan.
Put all ingredients in a bowl, one at a time. Mix with a spoon. Bake in a	9 x 13 x 2-inch pan at 325° for 25 to 30 minutes or until done.
Mix flour and shortening by cutting shortening into flour. Do this by using two table knives and moving them back and forth until mixture is crumbly. Add milk; mix well. Roll onto floured surface. Cut with biscuit cutter. Place into greased pan. Bake at 450° until the biscuits rise and turn brown, about 10 minutes.
Boil together the orange peel, salt, sugar and 1 cup water to make a thin syrup, about 20 minutes. Cool and remove peel. Measure and add enough water to make 1 1/2 cups. Add melted shortening and eggs. Add flour with baking powder. Mix thoroughly. Gently fold in blueberries. Put into a well-greased 9 x 5 x 3-inch loaf pan. Bake in a preheated oven at 350° for 1 hour and 15 minutes. Turn out and cool on a rack.
Place chicken in single layer in 9 x 12-inch baking dish. Mix the dressing, preserves and onion soup mix together. Spread evenly over chicken. Cover and bake 1 hour at 350°. Remove cover during last 20 minutes of baking time. Add pineapple and green pepper at this time if you wish.
Melt butter in heavy saucepan over high heat. Add sugar and stir until dissolved, then add water. Continue cooking over high heat for 10 minutes or until mixture starts to change color. Stir constantly with a wooden spoon. At color turn, add 2 cups of nuts. Cook about 5 minutes. Butter may separate; remove from heat and mix until consistency returns. Pour into large buttered cookie sheet; spread to make thin. Cool. Melt chips. Spread 1/2 mixture over cooled candy and dust with 1/2 nuts. Turn pan over and do the same. Break into bite size pieces after dry.
Cream butter, sugar and vanilla well. Mix flour. Add about three drops yellow color. Drop 1/2 teaspoonful on ungreased cookie sheet. Flatten with fork. Bake 8 to 10 minutes at 350°. Cool.
Preheat oven to 375°. Melt butter in 2-quart baking dish. Mix dry ingredients; add milk. Pour into pan. Pour peaches on top. Bake for 45 minutes. The batter will rise to the top when done.
Melt marshmallows in double boiler; add milk and stir. Then pour over other ingredients. Mix well. Place a round Tupperware glass in the middle of wax paper. Pour mixture around cup; shape with whole pecans, then remove cup. Wrap cake in aluminum foil and refrigerate.
Melt cheese and mix with Bisquick and sausage. Shape into balls and bake 15 minutes or until golden brown.
Dissolve gelatin in hot water. Blend in remaining ingredients. Pour into a large slightly greased salad bowl or 10-inch square dish. Chill until set. Unmold onto serving platter.
Brown turkey, celery and onion, then add remaining ingredients. Place in casserole and bake at 350° for 45 minutes.
Line jelly roll pan with foil; butter well. Arrange 35 saltines in single layer in bottom of pan. In saucepan, bring to a boil the oleo and brown sugar. Boil 4 minutes, stirring constantly. Pour over crackers immediately; spread smoothly. Bake 5 minutes in 350° to 400° oven. Sprinkle with chocolate chips. When chips are soft, spread evenly and allow to cool. Break into pieces and serve.
Sift flour, sugar, baking soda, salt, nutmeg and cinnamon into a bowl. Cream in shortening; blend well. Add eggs, bananas, oatmeal and chocolate chips. Bake on an ungreased cookie sheet at 350° for 10 minutes.
Mix all ingredients. Pour into a large loaf pan. Bake 1 hour and 10 minutes at 325°.
Brown hamburger and onion; drain. Add water, carrots, potatoes, celery, tomatoes, salt and pepper. Cook until tender, about 1 to 2 hours. Add brown sugar during last 15 minutes of cooking.
Cook on low heat. Do not let stick. Cook for 15 or 20 minutes, or until thick.
Mix salmon with juice in bowl with crushed crackers. Add onions and eggs, then salt and pepper. Mix thoroughly. Make into patties and fry in small amount of grease until done (medium heat).
Microwave on Full power until melted. Add rest of ingredients; stir occasionally until smooth. Dip with corn chips and enjoy.
Thoroughly cream shortening and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with sour milk. Add fruit and nuts. Drop from teaspoon onto greased cookie sheet. Bake in moderately hot oven at 375° about 15 minutes. Dates may be omitted and raisins increased to 2 cups.
Combine all ingredients; place in a baking dish. Bake at 350° for 45 minutes or until brown.
Cut fresh fruit. Cook pudding in reserved juice of peaches and pineapple until thick (about 3 minutes). Pour over fruit. Cover and refrigerate until ready to serve.
Scrub potatoes well and bake in 450° oven for 40 to 60 minutes, or until soft. Cool slightly. Cut into halves lengthwise. Scoop out pulp and mash well. Add other ingredients. Beat until light. Pile lightly in shells and sprinkle with paprika. These can be frozen and used as needed. Heat in 375° oven until thoroughly heated.
Cook and drain noodles (Diane does not precook her noodles). Saute onion and green pepper in little olive oil. Stir in tomato sauce, oregano and basil. In separate bowl, combine spinach, Ricotta, egg, Parmesan cheese and green pepper. Stir into smooth mixture. Layer tomato sauce, noodles, spinach and Mozzarella in baking dish. End with Mozzarella cheese. Bake at 350° for 45 minutes.
Saute onion; brown ground chuck (salt and pepper to taste, Praise Allah is also good to use on ground chuck). Drain drippings. Add chili and tomato cans of soup. Add water as desired. Simmer and serve.
Sift together first 2 ingredients. Put in a large mixing bowl. In saucepan, put next 4 ingredients; bring to a rapid boil. Pour over flour and sugar mixture and stir well. Now, add remaining ingredients. Bake in greased pan at 400° for 20 minutes.
In saucepan, cook onion, thyme and oleo until tender. Add remaining ingredients. Bring to boil. Reduce heat, cover and cook 25 minutes or until done. Stir occasionally.
Preheat oven to 350°. Heat oil in medium skillet over medium heat. Add onions and red pepper; cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in chili powder, cumin, ground red pepper and garlic; cook 30 seconds more. Transfer to large bowl and cool. Add beef, bread crumbs, corn, 1/3 cup ketchup and the milk, egg and egg white, salt and pepper; mix well. Pat into 9 x 5-inch loaf pan. Spread remaining 2 tablespoons ketchup on top. Bake 75 to 80 minutes. Let stand 10 minutes before slicing. Makes 8 servings.
Thoroughly mix chicken, veal, bread crumbs, unbeaten eggs, 2 tablespoons cream, salt and pepper. Using 1 tablespoon, make into meatballs. In a large saucepan, bring chicken broth to a boil. Add meatballs, a few at a time. Cook about 15 minutes. Remove with a slotted spoon. When all meatballs are cooked, strain broth. Remove 1 1/2 cups broth for gravy. Reserve any for another use. Gradually whisk broth with flour, keeping smooth, then whisk in cream, sugar and lemon juice. Cook over moderate heat, stirring constantly, until thickened and boiling. Reheat the meatballs in the sauce. Sauce will be on the thin side and delicately flavored. Best when served over wide noodles.
Melt butter in an 8 x 11 1/2-inch round pan. Add brown sugar and corn syrup. Heat until sugar dissolves. Scatter pecans on bottom. Place biscuits on top in single layer. Place in hot oven (425°) for about 15 minutes or until done. Let stand about 5 minutes. Invert and serve warm.
Preheat oven to 350°. Grease casserole or souffle dish. In small amount of water, cook squash, 10 to 20 minutes; drain. Mash squash; blend in cheese and butter. Add remaining ingredients. Place in greased casserole and bake for 30 minutes to 1 hour. Knife in center should come out clean if done. Sprinkle with tiny green peas and serve immediately, hot. Serves 4 to 6.
Mix milk, lemon juice and rind. Set aside. Cream brown sugar and butter. Sift dry ingredients together and add to creamed mixture. Add oatmeal. Mixture will be crumbly. Press half the crumb mixture into an 8 x 12-inch baking dish to form crust. Spread milk mixture over crust. Crumble remaining mixture over top. Bake at 350° for 25 minutes. Cool and cut into squares.