HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Beat in eggs. Stir in pineapple. Fold in bread cubes. Put mixture in greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. Good served with ham.
Cut thin layer off top of bread and remove break in chunks to use later for dipping into clam mixture.
Combine both sugars and sour cream in a large saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking without stirring to 238° on a candy thermometer. Remove from heat. Add vanilla and nuts. Stir gently until all nuts are coated. Turn onto waxed paper. With a fork separate the nuts. Let dry. Makes about 2 pounds.
Core apples; place in baking dish. Boil apple juice; add sugar, cinnamon and nutmeg. Dissolve cornstarch in 1 tablespoon water. Remove apple juice from heat; stir in cornstarch paste to thicken. Pour over apples. Place apples in a 400° oven for 1 hour or until tender. Garnish with cinnamon sticks and mint leaves.
In a large skillet, saute onions in oil until brown. Remove onions; set aside. Brown meat (add more oil, if needed). When browned, sprinkle with flour and seasonings. Add bouillon and wine; mix well. Simmer on low heat for 2 1/2 hours. Add more wine, if needed. Return onions and add mushrooms; stir well. Simmer 45 minutes or until meat is tender. Serve over rice. Serves 8.
Butter one side of bread. Layer turkey, tomato, cheese and bacon. Put on other slice of bread, buttered side out. Toast on both sides. (May use as open-faced sandwiches.)
Cook noodles until tender. Mix red beans and mixed vegetables with noodles. Pour dressing over all; toss to coat. Chill overnight.
Cut up chicken in serving pieces. Rub chicken with lemon juice, then add all other spices, olive oil and butter. Place in pan with 1 cup of	water.	Bake in 450° oven until golden brown. Lower heat to 350° for about 30 minutes.
Mix sugar, cocoa and cornstarch. Add milk and beaten egg yolks. Pour into unbaked pie shell and dot with butter. Bake at 400° for 30 minutes.
Cook ham until tender. Take ham out of broth. Taste broth for saltiness. If salty, take some broth and add water to it. Put in broth the beans, carrots, potatoes and onion. Cook until tender. Add some of the ham in small chunks to the soup. (I have one meal of ham with potatoes and vegetables. Put remaining ham in soup.)
In a medium bowl, combine oats, slightly crushed almonds, brown sugar and flour. Add melted butter; toss thoroughly. Press evenly into 9-inch pie plate. Bake in oven at 375° for 12 to 14 minutes. Remove from oven; press evenly with the back of a spoon. Cool.
Combine the egg whites, sugar, salt, water and corn syrup in the top of double boiler. Place over boiling water and continue beating 7 minutes or until frosting thickens and holds its shape. Remove the pan from boiling water and continue beating until thick. Frosts 24 cupcakes or 2 large 9-inch cakes.
Heat olive oil in a heavy medium skillet over medium low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic. Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surfaces with garlic oil; sprinkle generously with pepper. Grill rolls, oil side down, until golden brown. Serve hot or at room temperature.
Combine rice and 1 cup boiling water in deep heavy saucepan. Bring to a boil and reduce heat. Simmer for 15 minutes. Add milk (if powdered or evaporated milk are used, mix with water to equal fresh milk consistency). Simmer rice in milk, covered, for 45 minutes. Stir in eggs and remaining ingredients. Pour into greased casserole. Set in pan of hot water and bake in a 400° oven for 45 minutes. Like all rice puddings, this one is good for any meal. Wrapped in wax paper, cooled, it does well in a lunch bowl. Serves 6.
Put raw, crumbled hamburger in the bottom of a 13 1/2 X 8 inch dish. Add salt and pepper. Sprinkle grated cheese on top of the hamburger meat. Pour cream of celery on top of the cheese. Next, add the onion flakes. Add a layer of peas, optional. Top with tater tots. Cover and bake at 325 degrees for at least one hour or until the meat is cooked to your liking.
In a large bowl, mix kiwis, apples, raspberries, strawberries, both sugars and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Combine all ingredients and boil 2 hours in a double boiler. Serve on bun.
Combine first 5 ingredients and cook in a heavy skillet until dates dissolve. Add Rice Krispies and nuts. Empty 1 can coconut on wax paper and drop and roll mixture into balls coating good with the coconut.
Melt stick butter in 9 x 13-inch pan. Pour Eagle Brand milk over all. Bake in 375° oven for 30 minutes. Cut before completely cool. Delicious!
Mix thoroughly (I use my hands in plastic gloves). Shape in loaf. Spray loaf pan with vegetable oil. Bake at 350° for 45 minutes to 1 hour until golden brown.
Mix the first 4 ingredients with the milk, a little at a time. Cook and stir until thick. Add vanilla and margarine. Pour into baked pie shell; top with meringue and brown in oven. Cool and serve.
Place yeast in warm water. Melt margarine, then cream in sugar. Add egg to sugar and oleo. Add yeast and water. Add flour and stir. Refrigerate for 2 hours. Stir down dough. Spoon into greased muffin tins. When they rise again and are ready, bake at 350° for 20 minutes. Makes 2 dozen.
Press crescent rolls on a jelly roll pan. Brush with egg. Bake at 350° for 10 minutes. Brown meats and drain. Add other ingredients and spread on crust and bake until brown (spread may be prepared ahead	of time; warm in microwave before spreading on crust and bake).
Melt together margarine and cocoa. Cool. Mix together sugar, eggs, flour, vanilla and nuts. Add to cooled butter and cocoa mixture. Bake at 350° in greased 9 x 13-inch pan for 30 minutes. Remove from oven and immediately spread with Marshmallow Creme. When completely cool, frost.
Combine flour, sugar, salt and baking powder in mixing bowl. Add Crisco and first 3/4 cup of milk called for in the recipe. Beat vigorously by hand or electric mixer on medium speed for 2 minutes. Add egg yolks, additional 3/4 cup milk and lemon flavoring. Beat for 2 minutes on medium speed. Pour into two 9-inch layer pans which have been greased with Crisco and floured. Bake at 350° for 35 to 40 minutes.
Cream together butter and sugar; add eggs and beat very well. Combine baking powder with cracker crumbs; add with the nuts, coconut, milk, and vanilla to creamed butter mixture. Mix by hand until well moistened and fold into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes.
Spread Pullman ham or luncheon meat with softened cream cheese and stack. Chill. Cut into small wedges. Spear with cocktail picks.
Combine fruit pectin, water and baking soda in medium size saucepan. (This mixture will foam.) Combine sugar and corn syrup in large saucepan. Place both pans over high heat. Cook, stirring alternately, until the foam disappears from the fruit pectin mixture and the sugar mixture boils rapidly, about 5 minutes. Pour fruit pectin mixture into the sugar mixture in a thin stream until all pectin is added. Boil mixture, stirring constantly, 1 minute longer. Remove from heat, stir in strawberry extract and few drops red food coloring. Immediately pour mixture into an 8 x 8 x 2-inch pan.
Mix all ingredients in blender. Pour into glasses. This is a great snack or frozen drink for kids and grown-ups.
Combine mayonnaise and lemon juice. Add all ingredients, stir to mix and put in casserole dish. Top with grated sharp cheese and crushed potato chips. Bake for 20 to 25 minutes at 350°.
Preheat oven to 400°. Clean mushrooms and save stems. In heavy skillet, melt margarine, add green onions, celery and minced stems. Cook about 5 minutes, stirring, uncovered. Add tomato and pepper. Cook 5 more minutes. Stir in the bread crumbs. Spoon mixture into caps and arrange in pan. Bake, uncovered, for 20 minutes.
Melt margarine, peanut butter and chips. Pour over cereal in large bowl and mix well. Pour powdered sugar in large brown paper sack. Pour in cereal mixture. Shake until well coated. Serve in large, clean dog dish!
In a large Dutch oven, saute chopped onion, bell pepper, celery and garlic in oil until wilted. Peel and chop eggplant and add this, plus the sausage (chopped in small pieces) to wilted vegetables. When eggplant is well smothered, add salt and pepper to taste. (This should be a peppery dish, so don't spare the seasoning.) Add rice and water next. Cover and cook Jambalaya until rice is tender, about 25 to 30 minutes over low heat.
Allow dough to rise at room temperature for 3 hours. Boil sausage for 15 minutes. Cut and stretch dough into small rectangles, about 15-inches long. After sausage cools, cut in pieces. Dip in sauce (cold); place in middle of dough. Fold over tightly. Place on lightly greased cookie sheet. Bake at 425° about 20 to 25 minutes or until brown.
Preheat oven to 350°. Grease a 9 X 13-inch pan; set aside. Measure 1 cup of dry cake mix; set aside. Combine remaining cake mix with 1 egg and oil. Spreading mixture evenly, press into the bottom of pan. Bake 10 minutes. Meanwhile, combine reserved cake mix, remaining 2 eggs, cream cheese, sugar, and sour cream in large bowl of electric mixer. Beat at low speed for 2 minutes. Spread over partially baked crust. Bake an additional 35 minutes. Cool in pan; cut into squares.
Saute onions in margarine. Gradually stir in flour, adding catsup and consomme. Simmer for 20 minutes, stirring occasionally. Add sliced pickles and place fish in baking dish. Cover with sauce. Bake at 400° for 25 to 30 minutes or until fish flakes. Serves 4.
Combine ham bone, the mushrooms together in liquid in which they have cooked, vegetables, sauerkraut, chopped onion and caraway seed. Add 8 cups water and simmer until any leftover meat falls off the bone, about 1 hour. By then about 2 cups of the liquid should have evaporated.
Heat oven to 425°. Grease 13 1/2 x 9 1/2-inch pan. Cook ground beef (scrambled) and spread evenly in pan. Mix tomatoes, zucchini, onions, peppers and seasoning. Spread on top of ground beef. Mix eggs, milk, Bisquick and 3/4 cup cheese. Spread over vegetables. Sprinkle 1/4 cup cheese over top. Bake for 35 minutes or until knife comes out clean.
Spread bean dip in flat dish. Mix sour cream and taco seasoning. Spread evenly over bean dip. Add tomatoes, olives, green onion and Cheddar cheese. Do not add picante sauce until just before serving. Serve tortilla chips or any other type of taco-like chips.
Preheat oven to 450°. Put Crisco oil in small iron skillet; heat skillet in oven. Mix the meal and egg in mixing bowl and stir. Add milk and beat until well blended. Pour into hot greased skillet. Bake 25 to 30 minutes at 450°.
Mix together first four ingredients. Add remaining ingredients. Put vinegar in cup and fill with evaporated milk. Mix thoroughly and drop on a greased baking sheet. Bake about 10 minutes at 350°.
Cream the first 3 ingredients. Add the egg, peanut butter, baking soda, salt and vanilla. Beat well. Stir in flour and rolled oats. Spread this mixture into a greased 9 x 13-inch pan. Bake in a 350° oven for 20 minutes. When done baking, sprinkle the chocolate chips evenly over mixture and let stand 5 minutes. After 5 minutes, spread the chocolate chips like an icing.
Crust: Melt butter in the bottom of 8x12 inch baking dish. Stir in crushed pretzels and spread evenly in bottom of dish. Bake at 350 degrees for 10 min. Cool.
Season meat with seasoned salt and lemon pepper. Roll meat in milk, then in flour. Fry until done. Pour tomatoes and water over steak. Simmer over low heat until tender. Add sugar to tomatoes.
Cut the chicken into 1/2-inch strips. Place in a large resealable plastic bag. Combine egg, buttermilk and garlic powder. Pour over chicken. Seal and refrigerate for 2 to 4 hours. In another large resealable plastic bag, combine flour, bread crumbs, salt and baking powder. Drain chicken, discarding buttermilk mixture. Place chicken in the bag with the flour mixture; seal and shake to coat. Fry the chicken in batches for 4 to 5 minutes or until golden brown. Drain on paper towels.
Combine cream cheese, 1/4 cup sugar and vanilla. Add one egg; mix well and spread on bottom of unbaked pie shell. Combine pumpkin, 1/2 cup of sugar, cinnamon, ginger, nutmeg and salt. Mix well. Blend in 2 slightly beaten eggs and evaporated milk. Carefully pour over cheese mixture. Bake at 350° for 60 to 70 minutes until done.
Heat vinegar, egg, sugar and pineapple juice until thick. Stir continuously. Let cool and add to remaining ingredients, stirring until thoroughly mixed. Serve chilled.
Melt margarine in a 9 x 13-inch Pyrex dish. Add 3/4 package of stuffing mix and mix well to form a crust (reserve remainder to sprinkle on top). Place cut up chicken evenly over stuffing layer and add mushrooms. Mix together well sour cream, soup and 1 cup chicken broth. Pour over chicken. Sprinkle mix on top and add remaining 1/2 cup of chicken broth. Bake at 350°, uncovered, for 45 minutes.
Mix first four ingredients. Pour boiling water over frozen broccoli and drain. Add to cream mixture with onions and celery. Pour into greased casserole. Bake at 350° for 30 minutes.
In a medium bowl, mix first 6 ingredients with a fork. Shape mixture into 12 meat balls with a cube of cheese in the center of each. On waxed paper, coat each meat ball lightly with flour. In 12-inch skillet over medium-high heat, heat salad oil. Cook meat balls until brown on all sides. Spoon off fat. Add pizza sauce. Heat to boiling. Reduce heat to low. Cover and simmer for 10 minutes. Serve on rice.
To the juice, add cinnamon, clove oil, sugar, vinegar and salt. Bring to boil and boil until thick, watching closely to keep from scorching. Can while hot.
Dissolve yeast and sugar in warm water. Mix into Bisquick. Add milk. Knead and let rise until double in size. Bake at 425° for 10 minutes.
Place in pan in order given. (Don't brown meat.) Cover and bake for 5 hours at 250°.
Preheat oven to 350°. Combine cookie crumbs and margarine; press firmly on the bottom of 9-inch spring-form pan.
This makes one sandwich. Butter each slice of bread. Place the cheese between the unbuttered sides of the bread. Fry over medium-low heat until each side is lightly browned. Do not place any additional oil or butter in the skillet.
Blend pudding mix with milk in saucepan. Add butter and bring to boil. Boil for about 1 minute, stirring constantly. Remove from heat and stir in sugar, blending well. Stir in nuts and spread in greased 4 x 8-inch pan. Allow to cool before cutting into squares. Makes 1 pound.
Cream brown sugar and margarine. Add egg, sour milk, soda, flour, salt, bananas, nuts and vanilla. Bake 1 hour at 325° in large loaf pan or 4 small loaves for 40 minutes. Or 12 muffins at 25 minutes.
Mix sauce in pan of boiling water, brown sugar, walnuts, butter and vanilla. Pour into baking pan. Mix brown sugar, milk, flour, baking powder, butter and raisins. Drop batter on sauce and bake at 350° for 45 minutes.
Combine eggs, flour and sugar. Beat well. Add milk, corn and salt. Melt butter in baking dish and add corn mixture. Bake at 400° for 35 to 40 minutes or until browned.
Soften cheese; add salad dressing and sugar. Blend thoroughly. Mix in fruit, nuts and whipped cream. Pour into loaf pan and place in freezer for a minimum of 6 hours before serving. Will keep in freezer for several days. Serves 8 to 10.
Pour water over oatmeal and oleo. Let stand 20 minutes. Add sugar, eggs and vanilla. Sift in flour, salt, soda and spices. Blend well. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes. Glaze with your favorite icing.
Blend flour and milk in saucepan. Heat until pasty. Cool 1/2 hour. Add margarine, sugar, Crisco and vanilla. Beat at high speed approximately 5 minutes or until fluffy.
Puree bananas in blender. Add milk, vanilla and 1 cup ice cream. Whip until smooth. Add remaining ice cream and blend until thick and creamy. Makes 2 shakes.
Add enough water to	cover bottom of crock-pot. Add sliced onion. Salt and pepper roast and place on onion.	Add mushrooms and pour on the soups. Do not stir. Cook all day on low heat or 4 to 5 hours on high. Serve on rice or creamed potatoes.
Mix first 7 ingredients. Pour into a 10 x 6 x 2-inch buttered dish. Top with cherries and 1/4 cup sugar. Cover with boiling water. Bake at 300° for 25 to 30 minutes.
In large bowl, fold real mayonnaise into yogurt. Fold in remaining ingredients. Cover; chill at least 2 hours. Makes 6 servings.
Combine fruits and nuts in bowl and set aside. Cream margarine, add brown sugar and blend. Add eggs and beat. Sift flour with soda and salt. Mix 1 tablespoon of flour mixture into the fruit and nuts. Stir soured milk into creamed mixture, then blend in the flour mixture and vanilla. Then add the fruit mixture. Chill 1 hour or overnight.
Chop eggs. Mix all ingredients. Serve with hardened French bread or fresh veggies.
Rub chicken, pork meat and fish with salt and oregano. Prepare a broth using the wings, neck and bones from the meat. Heat olive oil and saute the onions, tomatoes and peppers. Add chicken, pork and fish; mix well and simmer for 30 minutes. Add shrimp, clams and broth. Cover and cook for 5 minutes. Add rice and season to taste. Cover and cook over low heat; when almost done (about 25 minutes) add artichokes and peas. If possible, serve in the same pot it was cooked in. Garnish with strips of pimento.
Work with half of the recipe at a time. Melt 1/2 stick butter in top of double boiler. Add 3/4 pound marshmallows gradually. As they melt, there is room for more in the pot. Stir. Pour mixture over popcorn in mixing bowl. Alternate layers of popcorn and marshmallow mixture. Wet hands in cold water and press into balls.
Put the meat into the marinade for 3 or 4 days before cooking. Turn meat over each day so pieces are evenly saturated. Cook on top of stove, covered, on slow heat for 2 hours in marinade. Remove bay leaves. Can make dumplings and cook in liquid to go with Sauerbraten. Add water, if necessary, to cook dumplings.
Mix tuna, onions and flour. Add water until mixture is consistency for bread. Spray skillet with Pam and brown tuna patties on both sides. Serves 2. Has 60 calories, 0 fat; food exchanges equal 3 protein, 1 bread.
Preheat oven to 400°. Grease 12 x 8-inch baking dish. In large bowl, combine cooked chicken, Ricotta, onion, olives, parsley, garlic and hot pepper sauce. Use a teaspoon to stuff cooked shells with mixture. Place in baking dish. Top with shredded cheese and salsa. Bake 20 minutes or until cheese has melted. Garnish with parsley and serve immediately.
Mix well. Store in a tight container. Use 3 to 4 tablespoons dry mix per cup.
In a small jar combine shallots, vinegar, walnut oil, salt and pepper. Shake well and set aside. Do not refrigerate. Place greens in a salad bowl. Toss with vinaigrette to taste and sprinkle each serving with walnuts.
Heat oil, add scallions and basil; saute for 2 minutes. Add tomatoes and cook until heated through. Toss with cooked linguine and bring to the table. At serving time, add the shredded Mozzarella.
Mix chopped cabbage, onions and peppers. Add sugar and salt. Let set 1 hour. Drain off liquid. Add the oil, vinegar and celery seed. Mix well. Put in refrigerator bowl and cover or in a jar. Refrigerate; keeps as long as there is any remaining.
Pound each chicken breast with a mallet until flat. Wrap chicken breast around ham and cheese and secure with a toothpick. Combine bread crumbs, salt and pepper. Roll chicken in butter, then in bread crumbs. Place in buttered baking dish. Bake at 375° for 45 minutes. Serves 4.
Crush crackers to fine crumbs with a rolling pin. Mix sugar and baking powder and add to crackers. Add nuts or peanut butter; mix well. Fold in beaten egg whites and vanilla. Pour into 9-inch buttered, ovenproof pie plate. Bake for 25 minutes at 325°. Pie will swell. Cool and top with Cool Whip.
Use jelly roll pan. Bring to a boil the oleo, oil, cocoa and water. Sift flour and sugar into large bowl. Pour hot cocoa mixture over dry ingredients. Mix. Add buttermilk, eggs, soda and vanilla. Pour into a well-greased pan. Bake at 400° for 20 minutes or until it springs back. While cake is still hot, frost.
Place tortillas on baking sheet and cover with cheese. Sprinkle olives on top and top off with finely diced jalapeno peppers. Bake at 350° until cheese is melted. Place upon serving plates and top off with sour cream and guacamole. Add salsa to taste. Serves 8 to 10.
While cake is baking, mix sugar and evaporated milk. Let simmer to a boil, then add grated coconut. When cake is done, punch holes in top with a fork and pour mixture over entire cake. Spread with a spoon. After cake cools, spread with a 13 1/2 ounce size Cool Whip and sprinkle coconut on top as desired. Cover and refrigerate.
In buttered 9 x 13-inch pan, layer broccoli and cheese. Slice butter and dot over cheese. Put slivered almonds and chicken on top. Refrigerate covered. Mix can of soup, 2 tablespoons flour, 2 teaspoons milk, 1 to 2 tablespoons white wine and 1/2 cheese and sour cream. Pour over casserole and bake at 375° for 40 minutes. Add other 1/2 cheese and sprinkle with paprika after 30 minutes. Let set 5 to 10 minutes. Makes 4 to 6 servings.
Preheat oven to 400°. Grease 13 x 9-inch pan. Saute sausage, onion and mushrooms until cooked; drain. Combine eggs and sour cream in blender or processor and whip for 1 minute.
Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and water and mix well. Add cheese; heat and stir until melted. Do not boil. Remove from heat. Stir in cabbage, salt and pepper. Transfer to a baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yields 6 to 8 servings.
Soak beans by preferred method: For each pound of dry beans, any variety, add 10 cups hot water. May add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat. Cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately.
Combine all ingredients in a bowl. Put into a greased loaf pan or muffin tin. Bake 1 hour at 325° for bread or 25 minutes at 350° for muffins.
Sift together cornmeal, flour, sugar, baking powder and salt into bowl. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Bake in greased and floured 8-inch square baking pan in preheated hot oven at 425° for 20 to 25 minutes.
Cook broccoli according to package directions. In a medium casserole dish, layer broccoli, then the can of soup, a layer of shredded cheese, then broccoli, soup and finish off with a layer of shredded cheese. Bake at 300° for 15 to 20 minutes until cheese melts.
After preparing potatoes, onion and celery, completely cover with warm water and add salt. Bring to boil, then turn down to simmer. Add prepared bacon. Cover and simmer for 1 hour. Turn stove off. Add black pepper and evaporated milk. May need to add 1 cup of regular milk.
Mix beaten egg and milk together. Dip chicken pieces in liquid. Stir salt, pepper and cracker crumbs together in bowl. Dip chicken in dry mixture, using spoon to cover chicken well. Melt butter or margarine in skillet; brown breaded chicken well on both sides. Remove browned pieces to roaster. Cover and bake at 325° for 30 minutes. Uncover and continue baking an additional 30 minutes. Serves 6.
Mix together soup mix, dressing and apricot preserves. Place chicken in Pam sprayed baking dish. Pour mixture over chicken. Bake at 350° for 1 hour.
Mix all ingredients. Pour into pie shells. Bake 400° for 10 minutes, reset oven to 300° and bake for 35 additional minutes.
Prepare cake mix according to directions, making 2 layers, then split each layer when cool.