HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with salt; gradually add part of the sugar, blending after each addition. Add remaining sugar, alternately with milk, beating vigorously after each addition until smooth and creamy and of proper spreading consistency. Blend in vanilla. Makes enough to cover tops and sides of 2 (9-inch) layers.
Combine all ingredients in a 3-quart casserole dish. Bake at 325° to 350° for 1 hour, or until set. Serves 12 to 14. Can be halved. If so, use 3 eggs.
Soak beans overnight, then drain and rinse. In your soup pot, fry bacon, then discard. Saute onions and celery. Then add chicken broth. Grate potato and carrot into the broth. Add bouillon and pepper. Add beans and water to fill up your pot to where you want it. Bring to a boil. Let it boil for at least 15 minutes, then turn heat down. Cover, then simmer until done (2 to 3 hours). Navy, Northern or pinto beans will do; can be mixed, also.
Combine softened cream cheese and sugar, mixing until well blended. Blend in milk, eggs and vanilla. Pour into pastry shell. Bake at 350° for 40 minutes; cool. Top with strawberry preserves; chill. Garnish with whipped cream if desired.
Brown hamburger; add Manwich sauce. Put 1 can of crescent rolls in bottom of a 13 x 10-inch pan. Add hamburger mixture. Sprinkle in Cheddar cheese on top, then sprinkle with Mozzarella cheese. Top with 1 can of crescent rolls. Bake at temperature on roll can.
Preheat oven 10 minutes at 325°. Melt butter in quiche dish in oven for 5 minutes. Chop sausage into small pieces. Scramble eggs slightly and add milk. Mix a little more. Add all ingredients except cheese. Bake at 325° for about 45 minutes or until eggs are set, peeling away from side of dish. Turn off oven. Cover with cheese. Leave in oven until cheese is melted. Serve. Serves 4.
Mix and pat into 9-inch pie plate. Prick with fork. Bake at 450° for 10 to 12 minutes or unti slightly browned. Cool.
Mix flour and salt in a bowl. Mix peanut butter, butter and vanilla in separate bowl; gradually add sugar and cream until well blended. Add eggs one at a time; beat well each time. Blend in flour mix. Stir in peanuts. Pour mix into an 8-inch greased pan. Cook in a 350° oven for 30 to 35 minutes until the center is firm. Cool 5 minutes after removed.
Cream sugar and butter. Add dry ingredients and mix thoroughly. Form dough into balls and press with fork. Bake less than 10 minutes at 350 degrees.
Cream margarine, add salt and sugar, gradually and one egg at a time, beating well. Add lemon rind, milk, flour and baking powder. Pour into greased loaf pan. Bake at 350 degrees for 55 minutes. While loaf is still hot, spoon over bread the juice of one lemon and 1/2 c. sugar that has been brought to a boil enough to dissolve sugar. This is delicious! And the secret is in performing the last operation while everything is hot!
Combine milk with egg; stir in shortening. Mix dry ingredients thoroughly; stir in apples and raisins. Add liquid mixture, and stir just until dry ingredients are moistened. Do not overmix. Batter should be lumpy.
Cook broccoli; drain and put in casserole dish. Stew chicken breasts until cooked. Cool, bone, skin and cut meat into bite-sized chunks. Put on top of broccoli. Mix soup, mayo, lemon juice and curry powder. Spread on top of chicken. Sprinkle with Cheddar cheese. Top with bread crumbs and margarine mixture. Bake at 350° for 30 to 45 minutes. May be refrigerated prior to baking but will need to bake longer.
Combine apples and water in a large Dutch oven. Bring to a boil. Reduce heat and cook 20 to 25 minutes or until tender. Mash. Stir in remaining ingredients. Bring to a boil; cook 2 minutes, stirring constantly. Quickly pour into hot jars, filling to 1/4-inch from top; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 5 minutes. Yields 6 pints.
Cook rice and cool. Cut shrimp in half. Mix shrimp, rice, vegetables and lemon juice. Now, add remaining seasonings and mayonnaise. Stir carefully. Serve with crisp greens. Garnish with tomato wedges and boiled egg quarters, if desired.
Mix all ingredients. Pour into greased 8-inch square pan. Bake at 400° for 25 to 30 minutes.
Sprinkle cabbage with salt; let stand 1 hour. Add celery and bell peppers. Let stand 20 minutes longer. Drain well. Combine sugar, water, vinegar, celery seed and mustard seed; bring to a boil. Pour over cabbage mixture and mix well. Cool. Put in freezer containers and seal. Label and date, then freeze. Thaw and serve with your favorite meals.
Heat oven to 350°. Boil cabbage 10 minutes; drain and place in baking dish. Blend soup, cheese and milk until cheese melts, then pour over cabbage. Put buttered bread crumbs over cabbage mixture. Bake 10 to 15 minutes.
Mix and bake cake according to package directions. Mix pudding as directed on package. Cut cake into small pieces. Put 1/2 into bottom of punch bowl. Pour 1 box of prepared pudding over cake. Add 1 can pineapple and spread over pudding. Next spread 1 can pie filling, 1/2 container Cool Whip, 1/2 can coconut and 1/2 cup nuts. Repeat layers, making 2 complete layers. Will fill small punch bowl.
Mix milk, jello and lemon juice. Add Cool Whip and sliced strawberries. (Can add a little sugar or Sweet & Low if strawberries are not sweet.) Pour inot graham cracker crust and freeze.
Preheat oven to 350°. In a large bowl, combine all ingredients, except peaches. Pour into 8 x 11-inch ovenproof shallow pan. Top with peaches and bake for 35 minutes or until golden brown. (Cobbler will still be slightly runny.) Let set for 15 minutes and serve warm or place in containers and pack for lunch. Makes 6 servings. (I put some of the peach juice in with the peaches; this is real good and easy.)
This will keep in airtight can on shelf. Put flour and salt into large bowl. Cut in shortening until like peas.
Melt butter; put onion and bell pepper in Pyrex dish. Mix all other ingredients, then pour butter mixture in. Put grated cheese on top. Bake in 350° oven for 20 minutes or until bubbly.
Beat oil into mayonnaise. Add remaining ingredients and stir well. Chill before serving, Store in refrigerator.
Sift together flour, baking powder, soda and salt. Mix figs, nuts, cinnamon and 1 tablespoon sugar in a mixing bowl. Cream sugar and butter; beat in eggs. Gently beat in sour cream and vanilla; blend in flour mixture. Pour in oiled Bundt pan and bake at 350° for 1 1/4 to 1 1/2 hours.
Bake or pan-fry sausage links until fully cooked. Drain. Cool sufficiently to be able to cut them. Core and clean bell peppers of seed and membranes and cut into strips. Cut sausage links in half lengthwise, then cut the split sausage into 1/2-inch slices. Saute the bell pepper slices in olive oil over moderate heat until crispness is lost. Prepare the Salsa Marinara. Makes 5 cups.
Preheat oven to 325°. In large mixing bowl, combine flour, 3/4 teaspoon baking soda, cream of tartar, cinnamon, cloves and nutmeg. Set aside.
Mix shortening and molasses. Add beaten egg, cinnamon, ginger and soda in water. Mix. Add flour and sugar. Mix well. Drop on ungreased baking sheet. Bake at 375° for 10 to 12 minutes.
Cook, bone and cut chicken into pieces. Stir chicken, soups, sour cream and almonds together in a bowl. Pour chicken mixture into a large greased baking dish (8 x 11 or 9 x 13-inch). Stir the melted butter, poppy seed and crackers together to make topping. Spread topping on top of chicken mixture. Bake at 350° until it bubbles, about 30 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add egg and vanilla; mix well. Alternately add dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup onto lightly greased cookie sheet. Spread into pumpkin shape. Add a bit more dough to form stem. Bake at 350° for 20 to 25 minutes or until cookies are firm and lightly browned. Cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins, nuts, etc.
Grind cranberries and whole orange (remove seeds first). Add 2 cups of sugar and let stand. Dissolve jello in 1 1/2 cups hot water, let cool. Combine all ingredients and put in large or individual molds. Chill until firm. Serves 10 to 12 people.
Cook spaghetti. Break into thirds before boiling. Rinse noodles with cold water and drain. Grate carrots. Chop or dice remaining veggies. Toss together with noodles. Add salad supreme (whole bottle), salt and pepper, and Italian dressing. Refrigerate.
Mix together first 5 ingredients and spoon into a greased casserole dish. In a mixing bowl, combine crushed crackers with margarine, mix well and put on top of vegetable mixture. Bake at 375° for 25 minutes or until slightly bubbly and crisp. Serves 6 to 8. Recipe can be halved.
Combine all ingredients. Leave for 24 hours. Strain. Chill before serving and do not add ice. This mixture can be kept indefinitely, growing more potent each day. "Tastes wild; kicks violently."
Cut bacon crosswise into thirds. Cut small water chestnuts in half and larger ones in thirds. Wrap 1 piece of bacon around each water chestnut. Secure bacon with wood toothpicks. Place in 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until bacon is crisp (do not overcook). Drain off fat. Combine remaining ingredients; pour over bacon. Reduce heat to 325° and bake 20 to 30 minutes, basting once or twice. Serve hot. Makes about 4 dozen.
Pound chicken to 1/2-inch thickness. Combine picante sauce, sugar and mustard; mix well. Place chicken on grill over hot coals or on rack of broiler pan about 6 inches from heat; brush generously with picante sauce mixture. Grill or broil about 6 to 8 minutes or until chicken is cooked through. Sprinkle sauce to taste. Heat remaining sauce and serve with chicken. Makes 4 to 6 servings.
Preheat oven to 350°. Cream butter and sugar until fluffy. Beat in egg gradually. Stir in almonds and flour. Wrap in plastic and let rest in refrigerator for one hour. Remove from refrigerator and roll out into long cylinder, about 2 inches in diameter. Cut in 1/8-inch slices. Press out with a fork. Lay on ungreased cookie sheets and bake for 10 minutes until lightly browned around edges. Makes about 5 dozen.
Preheat oven to 350 degrees. Combine softened butter, cake mix, eggs, and water. Beat until smooth. Stir in brickle bits and chocolate chips. Drop cookie dough from spoon onto ungreased cookie sheet, spacing them about 2 inches apart. I make each mound of dough about the size of a golf ball. This makes a good size cookie. Bake for 10 to 12 minutes or until the cookies are lightly browned. Remove from cookie sheet onto rack to cool. Makes about 3 1/2 dozen cookies.
Wash beets. Cook beets until tender; cool. Peel and cut larger ones into quarters, making most of them the same size. In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal. This makes about 6 quarts. Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints. You can double this recipe and do more at one time.
Wash the spinach and cook 15 minutes or until tender. Fry chopped onions and bacon in butter. Add spinach, salt, vinegar and chili seed. Cook 15 minutes, stirring frequently.
Mix all ingredients (except bread). Can be put in hollowed bread to serve. Best if made the day before and refrigerated overnight.
Mince shrimp as finely as possible. Combine shrimp, chestnuts, cornstarch, sherry, onion powder and egg. Blend well. Form into balls the size of walnuts. Lower shrimp balls into hot oil with slotted spoon. Fry about 5 minutes until balls turn golden brown. Keep warm in chafing dish or serve on wooden picks. Makes about 15 balls.
Put all ingredients together except the eggs and boil for 5 minutes. Put eggs in a 1 gallon jar and cover with the hot mixture. It takes 4 to 5 days to pickle. Turn eggs on occasion.
Slice zucchini lengthways (6 slices each). Place in dish with balsamic vinegar. Cover and let sit for at least 30 minutes. (If time allows, cover and refrigerate for up to 2 hours.) Place marinated zucchini slices on hot grill for 2 minutes. Flip slices and sprinkle Parmesan cheese over slices. Close grill for 2 minutes. Promptly remove and serve.
Make pastry for 2 crust 8-inch pie. Mix sugar, flour and cinnamon together. Mix lightly through fruit. Pour mixture into unbaked pie crust. Dot with butter. Cover with top crust. Cut slits in top crust. Bake at 375° to 400° until juice begins to bubble through slits and crust is nicely brown. Serve while warm.
Combine ingredients in a 2-quart casserole dish. Bake uncovered at 350° for about 1 hour.
Melt butter, cheese and soup together. Cook broccoli and drain. Mix broccoli, celery, onions and rice. Add cheese mixture. Bake at 375° for 20 to 25 minutes.
Spoon yogurt and orange juice in alternate layers into 8 paper cups (4 ounce size). Freeze about 1 hour, until semi firm. Insert popsicle stick in center of each. Freeze several hours or overnight until firm (see note). Peel paper from ice pops before serving. Makes 8 pops.
Dissolve jello in boiling water. Add pickle juice. Cool; refrigerate until begins to thicken. Whip with rotary beater until light and fluffy. Cream the cheese in with chopped peaches and nuts. Mix in with jello. Pour in 1-quart container. Chill until firm. Serves 6.
Mix sugar and flour. Add beaten eggs. Mix good. Add raw rhubarb. Mix and pour into unbaked pie shell, then bake at 450° for 10 minutes, then at 350° for 30 minutes.
Combine sugar, syrup, milk and peanuts in a heavy saucepan. Cook over low heat, stirring constantly, until a few drops of mixture forms a soft ball when dropped in cool water. Take off heat. Add butter, vanilla and coloring. Beat until mixture is creamy. Drop by spoonfuls onto waxed paper or foil. Let cool. Yields 25 to 30 patties.
Alternate layers of lamb, potatoes and onions in well buttered baking pan and dot with butter. Pour tomato puree on top and add seasonings. Bake in slow oven, 250°, for about 30 minutes.
Boil zucchini and water until soft (approximately 20 minutes). Add Sure-Jell and bring to a hard-boil. Add sugar and pineapple; boil 5 minutes. Remove from heat. Add jello. Stir well and put in jars.
Boil potatoes in skin. Peel and grate. Grate cheese; heat margarine and chicken soup. Remove from heat. Add sour cream. Butter the bottom and sides of casserole dish. Put layer of potatoes, onions and cheese. Add sauce. Repeat 2 or 3 layers. Salt to taste. Crush corn flakes and cover top of casserole with flakes and 2 or 3 tablespoons melted butter. Pour over top. Cook for 30 minutes at 325°.
Rinse peas with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, cayenne pepper and mayonnaise. Pour over peas. Stir gently. Chill in refrigerator several hours or overnight. At serving time, add diced tomato. Makes 4 servings.
Drain pineapple, reserving syrup; add water to syrup to make 2 cups. Heat to a boil. Add cherry Jell-O to liquid and stir until it dissolves. Put into dish and set in icebox.
Brown beef and onions until just slightly brown. While beef is browning, add water and soup mix in soup kettle and mix well. Add all remaining ingredients. Bring to a boil, then add beef and onions. Simmer for 1 hour. You can sprinkle with cheese when serving. Yields 6 servings.
In saucepan, stir soup and milk. Heat thoroughly, stirring often. Make layers of chips, soup and salsa. Top with sliced green onions, sliced jalapeno peppers and guacamole, if desired.
Cut up broccoli and cauliflower into bite size pieces. In Pour in coleslaw dressing right before serving and mix well.
Generously grease and lightly flour 9 or 10-inch Bundt pan. Combine 1/4 cup sugar with cinnamon; set aside. No need to sift flour. In large mixing bowl, combine remaining ingredients except nuts, candy bars and 1/4 cup melted margarine. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan. Sprinkle with 2 tablespoons cinnamon-sugar mixture. Spoon remaining batter into pan. Sprinkle with remaining cinnamon-sugar mixture, then with nuts, crushed candy bars. Pour 1/4 cup melted margarine over batter. Bake at 325° for 45 to 50 minutes, until top springs back when touched lightly in center. Cool upright in pan 15 minutes. Remove from pan. If desired, sprinkle with powdered sugar.
Mix peaches and sugar in blender. Add mixture to other ingredients. Churn until frozen.
Mix all ingredients and pour into shell. Cook at 350° for 45 minutes or until golden brown.
Wash and dry mushrooms; remove stems and set caps aside. Chop stems fine. Melt butter; add stems, onion and garlic. Cook 10 minutes. Add flour, then moisten with tomato juice, no more than 1 to 2 tablespoons. Stir in nutmeg, parsley or basil, celery seed, meat or cheese. Add salt and pepper to taste. Cool. Fill caps with mixture, rounding well over tops. Top with Parmesan cheese. Bake at 425° for 15 minutes.
Beat eggs until light. Add salt and water. Beat again until light. Add flour, 2 tablespoons at a time. Mix with fork until ball forms. Divide in two roll-outs. Add flour as needed. Roll on towel to dry. Cut. Cook 3 to 8 minutes in boiling broth or water. Can be frozen for later use.
Saute garlic in oil. Add chicken and cook until tender. Add cooked sausage (cut into bite sized pieces) and broccoli and saute until broccoli is tender. Add dried tomatoes, seasonings, wine, broth and butter. Simmer 5 minutes and toss onto cooked pasta. If desired, sprinkle with Parmesan cheese. Serves 4.
Preheat oven to 350°. Grease well a 10 x 15 inch jellyroll pan, or cookie sheet with low sides, with shortening. Combine water and butter in saucepan and bring to hard boil with all butter melted. Remove from heat. Drop in flour and stir vigorously with a wooden spoon. Add eggs one at a time, beating with spoon until smooth after each egg. Spread into cookie sheet and up the sides. Bake 30 minutes and cool completely.
Mix rhubarb, 1/4 cup flour and sugar together and place into 9 x 13-inch pan. Mix flour, oatmeal, brown sugar and margarine with pastry blender until crumbly. Put on top of rhubarb mixture. Bake at 350° for 35 minutes.
Peel tomatoes and onions. Add sugar, vinegar, peppers, spice and salt. Cook slowly until thick.
Bake, bone and slice turkey into 1-inch cubes. Wrap in foil. Place in pan; bake at 350° for 1 hour and 15 minutes or until cooked.
Mix cake mix according to directions on box and bake 1/2 the batter in 9 x 13-inch pan. Bake at 350° for 15 minutes. Take out of oven. Melt caramels, oleo and evaporated milk over cake. Sprinkle chocolate chips and nuts on top. Pour remaining batter over and bake 20 to 25 minutes. Frost with chocolate frosting.
Combine oil, sugar and eggs. Beat well. Add the vanilla. Combine flour, baking soda, salt and cinnamon. Add to egg mixture. Mix well. Fold in the chopped apples and nuts. Pour into a greased and floured tube pan. Bake at 350° about 50 minutes. When cool, slice and top with whipped topping to serve.
Grease pan. Mix flour and sugar. Pour over pineapple. Add cheese, top with crackers and drizzle with butter over all. Bake at 325° for 30 minutes.
Blend sugar, spices, salt, soda, baking powder and flour. Add milk, shortening and eggs after well blended. Blend together until creamy. Add jam (or preserves). Turn into lightly greased and floured 9 x 13-inch pan. Bake at 350° until cake has slightly left the pan around the sides. Nuts may be added if you wish.
In saucepan over medium heat, melt margarine. Cook onion until tender, stirring occasionally. Stir in soup, milk and pepper. Add peas and carrots. Heat to boiling, then reduce heat to low. Cover and simmer 8 minutes or until vegetables are tender. Makes 3 1/2 cups or 4 servings.
Mix peanut butter and cream cheese together; then add powdered sugar and half and half. After all is well mixed, add the Cool Whip. Put in graham cracker crust and freeze for 2 hours. Be sure and take pie out of freezer 1 hour before serving.
Combine orange and lemon rinds, water and sugar in a medium saucepan. Bring to a boil; cook for 5 minutes. Let cool. Stir in almond extract and fruit juice. Pour over ice. Stir in ginger ale. Yields about 1 1/4 gallons.
Use a shallow 2-quart casserole dish. Melt margarine in dish. Add remaining ingredients to melted margarine and mix. Cover with crushed cracker crumbs. Bake, uncovered, at 350° for 20 to 25 minutes. Bake until brown.
Heat oil in large pot; add beef and brown. Mix flour and curry powder and add to beef. Cook approximately 1 minute. Add remaining ingredients and bring to a boil. Simmer over low heat for 1 1/2 to 2 hours or until well thickened. Serve over boiled rice.
Mix well and shape into balls. Refrigerate 24 hours. Place on broiler pan and bake for 1 hour and 45 minutes at 300°.
Separate eggs. Sift together dry ingredients. Beat egg yolks and add remainder of ingredients. In another bowl, mix egg whites with 1 teaspoon cream of tartar. Beat until it forms peaks. Fold into other mixture. Pour into greased tube pan. Bake at 325° for 50 minutes and 350° for 10 minutes.
Mix flour, sugar, pineapple, cheese and 1/2 stick margarine. Pour into baking dish.
Mix all together lightly. Bake in greased muffin tins in a 375° oven for approximately 20 minutes. Can keep dough in refrigerator for several weeks. Makes several dozen muffins.
Melt butterscotch. Add chow mein noodles and peanuts. Stir until well coated. Drop by spoonfuls onto waxed paper. Let cool. They will become hard so you can pick up easily.
Snap of woody base of asparagus stalk at breaking point where tender part begins. Slice on extreme diagonal, approximately 1 1/2-inches long.
Mix all ingredients in a 6-quart saucepan. Stirring constantly, bring to a full boil over high heat. Reduce heat. Stirring frequently, boil rapidly 40 to 50 minutes or until small amount cooled in freezer gels. Remove from heat. Skim and put in sterilized jars.
Mix sugar with cornstarch; stir in water. Add 2 cups berries. Cook until thick, stirring often. Cool. Bake pie shells. Put 1 cup berries in each shell. Pour cooked filling over berries. Cool. Serve with Cool Whip.
Preheat oven to 350°. Sift together the flour, soda and salt. Mix in butter, brown sugar, 1 egg, 1 egg yolk, vanilla and maple flavoring. Form into round shapes for turtle bodies. Dip in egg whites and insert whole pecan for turtle head and pecan halves for the feet. Bake 10 to 12 minutes. Makes 36.
Preheat oven to 350°. In large mixing bowl beat butter and sugar until fluffy. Add eggs and almonds extract and vanilla. Add all dry ingredients. Cream mixture. Add sour cream and peaches. Pour into greased 10 or 12-inch Bundt cake or tube pan.
Add flour, Jell-O, water, oil and unbeaten eggs to the cake mix in a mixing bowl. Beat 2 minutes on medium speed or beat until smooth. Add pineapple and beat, until thoroughly mixed. Pour into 2 greased and floured 9-inch layer pans. Bake in a 350° oven for 30 to 35 minutes. Frost when cool.
Boil noodles. Mix meat, soup, milk and 1 cup cheese. Pour over noodles. Dice and crumble bread on top and sprinkle with remaining cheese. Bake at 350° for 30 to 35 minutes.
Beat eggs and add sugar, oil, zucchini and vanilla. Mix well. Sift flour, baking powder, salt, soda and cinnamon together. Add the dry ingredients to egg mixture; mix well. Grease pans. Divide batter into 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour.
Mix; spread on party rye bread. Bake for 15 minutes at 350° or until hot.
In skillet or Dutch oven (12-inch), bring 3 cups water to boiling. Add potatoes; return to boiling. Reduce heat; cook, covered, over medium heat for 8 minutes. Drain; return to pan. Add oil, garlic, rosemary, thyme, salt and pepper. Cook, uncovered, for 10 to 12 minutes or until tender and brown, stirring occasionally.
Saute pork meat and onions in bottom of 6-quart Dutch oven (nonstick) until well browned. Turn heat down and sprinkle flour over meat and stir in. Add 4 cups water, mashed tomatoes, mushrooms and chili. Stir to mix and allow to simmer for 2 hours until flavors mix well. You can add more or less water to suit yourself. Serve alone or over your favorite burritos or eggs or great over omelettes.