HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread butter evenly over bottom and sides of 9-inch pie pan. Press 1 1/3 cups of the coconut into butter, forming a shell. Place 1 cup of the coconut, eggs, sugar, cheese and lemon juice in blender or processor. Blend until smooth, about 1 1/2 minutes. Pour into coconut shell. Sprinkle remaining coconut in a ring around top and center. Bake at 325° for 30 minutes. If coconut browns quickly, cover with a circle of aluminum foil.
Cream butter and sugar, beat well. Add egg and vanilla. Blend in dry ingredients. Roll into two rolls, wrap in wax paper and refrigerate. Slice thin and bake 12 to 15 minutes at 350° on an ungreased sheet. They get better after a while. Last weeks.
Mix well. Divide into 2 or 3 balls. Shape on plate. Chill. Roll in nuts, if desired.
Combine in a large pan or wok. Heat and simmer 5 minutes. Serve hot.
Blend together ingredients with fork or pastry blender; mix well. Store in airtight container until ready to use. (Not necessary to refrigerate.)
Sift flour, soda and cream of tartar into a large bowl. Work in butter with fingers until of fine meal consistency. Add sugar; blend thoroughly. Combine milk and water; stir into flour mixture to form medium-soft dough. Press dough lightly into 10 x 8-inch rectangle on lightly floured surface. Cut into 1 x 3-inch triangles. Brush tops with egg; place on baking sheet. Bake in preheated 400° oven for 20 minutes or until lightly browned. Serve hot with butter or jam. Yield: 16.
Heat oven to 350°. Beat eggs slightly. Beat in milk, baking mix, salt, red cayenne pepper and black pepper. Place zucchini in greased baking dish, 8 x 8 x 2-inches. Sprinkle with tomatoes and cheese. Pour egg mixture over cheese mixture. Bake, uncovered, 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 to 9 servings.
Put potatoes, onion, pepper, salt, bay leaves, parsley and sausage in stock pot. Add water till about 2 inches above potatoes. Cook until potatoes are almost done. Take sausage out and put to side. In small bowl mix sour cream, flour and some hot liquid from soup. Mix till smooth, add to soup pot. Add sausage back to pot. Simmer for 5 minutes. Serve.
Put drippings in roasting pan; stir in bouillon. Stir and cook over mild heat, scraping pan. Remove from heat. Mix starch and water. Stir into liquid in pan. Add poultry seasoning. Bring to a boil and boil 2 minutes.
In a skillet, fry bacon until crisp. Take out bacon and add sugar and vinegar to drippings. Cook until sugar dissolves. Layer green beans and onion and bacon in a casserole dish. Pour sugar mixture over the layers in the dish. Refrigerate overnight. Bake for 45 minutes at 350 degrees.
Mix all ingredients together. Add blueberries or any fruit. Put in large muffin pans and bake at 350° for 25 to 30 minutes. Can add chocolate chips, sour cream, pineapple and apple-cinnamon.
Blend together the ingredients. Form into one being. Serve generous portions to everyone you meet daily.
Mix cream cheese, sour cream, mayonnaise, wine, onion, mustard, garlic and hot pepper sauce in medium sized saucepan. Fold crabmeat and 1/4 cup parsley in. Warm over medium heat, stirring constantly, just until hot. Do not boil. Spoon into warm chafing dish or serving dish. Sprinkle with remaining parsley, the almonds and paprika. Serve with the crackers. Makes about 4 cups.
Mix all ingredients. Melt 1 stick butter and mix with 1 pack crumbled Ritz crackers. Sprinkle over casserole. Bake 30 minutes at 350°.
For ice ring, put some of the Hawaiian Punch into ring and arrange fruit or strawberries into it and freeze ring one day before serving.
Cut vegetables into bite-size pieces. Combine oil, olive oil, vinegar and remaining ingredients. Stir until well mixed. Pour over vegetables. Cover and chill at least 12 hours. Stir occasionally. Makes 30 servings.
Mix sugar, flour and salt. Add 1 cup milk to flour mixture. Add 1/2 cup milk to egg yolks; beating well, then add to other mixture. Cook in double boiler until thickened. Add vanilla and margarine. Cool. Alternate in layers with bananas and vanilla wafers.
Heat oven to 350°. Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 1-inch apart onto greased baking sheet.
Drain and clean salmon. Combine all ingredients in bowl and mix well. Form into patties and fry in lightly greased pan.
Dissolve gelatin in boiling water; when it reaches room temperature add crushed pineapple and sweetened berries, crushed, bananas, nuts and pineapple juice. Pour half of mixture into clear rectangular dish. Chill until firm. Leave other half at room temperature. When first half is chilled, spread sour cream on top. Pour remainder of berry mixture over sour cream and chill.
Mix cheese, milk, butter, sugar, salt and yeast. Add both flours. Let rise until doubled. Put into 2 loaves and let rise 30 minutes. Bake at 350° for 35 minutes. Makes 2 loaves.
Cut sausages into bite-sized pieces and brown in Dutch oven. Remove sausage from pan and set aside. Remove all but 3 tablespoons of oil from pan. Add onions and beans. Saute until onions are clear and yellow. Add mushrooms, basil, savory, seasoned salt, pepper, potatoes, beef bouillon and sausage. Simmer for 30 minutes.
Boil potatoes until tender. Drain and place in a large mixing bowl. With electric mixer, beat in margarine, sugars, Eagle Brand milk, vanilla, cinnamon and eggs; mix well. Pour into pie crust and bake for 30 minutes or until firm.
Saute celery and onion in margarine until tender. Add flour to make a roux. Add water; stir until smooth. Add potatoes and milk. Simmer until cooked. Add bouillon, parsley, salt and pepper. When heated through, stir in grated or shredded cheese until melted. Serve when hot with a crusty French bread. If using bacon, sprinkle on top of each serving bowl.
Cream oleo and sugar. Add eggs, one at a time. Add sour cream; mix in flour, baking powder and salt. Add vanilla and nuts. Pour 1/2 batter into a tube cake pan which has been greased and lightly floured. Sprinkle sugar and cinnamon that has been mixed together on top of the batter. Pour in rest of the batter. Bake at 350° for 1 hour. Cool in pan for 5 minutes.
Crumble biscuits. Remove crusts. Cover biscuits with just enough warm water to moisten. Soak several hours or until biscuits dissolve. Add 1/2 cup sugar; let stand. Beat eggs until foamy. Add milk and sugar. Beat until well mixed. Add flavoring. Generously grease pudding pan with fresh, unsalted butter. Pour mix into pan. Bake slowly until pudding sets. Do not overbake.
Beat all ingredients, except tomato sauce and bacon strips, thoroughly. Put into loaf pan. Cover with bacon strips (optional). Pour tomato sauce over the loaf. Bake one hour at 350°. Serves six.
Soften cream cheese; mix with yogurt and rest of ingredients. Spread on tortillas and roll up. Chill 2 hours and cut into bite size pieces.
Brown ground beef, then add all the other ingredients and serve after cheese has melted. Serve with Tostado chips or Fritos and a tossed salad.
Combine tomato soup, salad oil, Sweet 'N Low, vinegar, salt, mustard, ground onion, black pepper and garlic powder. Mix on low speed for 10 minutes. May be kept for a long time in refrigerator.
In a heavy 10 to 12-inch skillet, melt the butter in the olive oil over moderate heat. When the foam begins to subside, add potatoes, turning them frequently. Cook for 15 minutes until tender and golden brown. Season with salt and pepper. Transfer to heated bowl or platter; sprinkle with parsley and serve.
Sprinkle seasoning over chicken. Heat oil in large pan over medium heat; add chicken and cook 10 minutes. Remove and set aside. Add onions to drippings in skillet and cook for 2 minutes. Stir in jelly, broth and vinegar. Return chicken to pan; spoon glaze over chicken. Cover and cook until chicken is tender. Remove chicken and cook liquid until thick. Spoon over chicken.
Mix pineapple, sour cream and dry pudding mix. Blend well. Fold in Cool Whip; pour in pie crust. Refrigerate several hours before serving.
Mix ingredients together and cover with 1 can mushroom soup to which 1/2 cup milk has been added. Cover with buttered crumbs. Bake for 1 hour in a 350° moderate oven.
Cream first 6 ingredients together. Stir in dry ingredients. Batter will be stiff. Add chips and M&M's. Drop from spoon onto ungreased pan. Bake 10 minutes at 350°.
Brown beef in large heavy kettle. Drain. Add all ingredients except cabbage, beans and macaroni. Bring to boil. Lower heat, cover and simmer 30 minutes. Add remaining ingredients. Simmer until vegetables are tender. Add more water or broth if needed.
In crock-pot, combine soup, potatoes, squash, onion, carrots, celery, corn and spices. Put chicken on top, bone side up. Cover with some of the soup. Cook on low 6 to 7 hours until tender. Remove chicken from pot, then remove meat from bones. Set aside.
Cream Crisco, sugar, egg and vanilla. Add flour, soda and salt. Mix well. Press 2 level teaspoonfuls dough around each candy Kiss, covering completely. Place pecan half on each. Bake on ungreased cookie sheet 6 or 7 minutes. (Cookies don't get brown.) Press pecan down into cookies. Makes 36.
Mix all ingredients together. Bake in greased loaf pan at 350° for 1 hour. Cool before removing from pan.
Heat oven to 400°. Toss meat that has been cut in cubes with flour, salt and pepper in a plastic bag. Put in round casserole and bake uncovered for 20 minutes. Remove and add all other ingredients; mix well. Cover and bake at 400° for 45 minutes. The ingredients make a real flavorful gravy. Serve over hot noodles. Makes 6 servings.
Sift flour, baking powder and salt together. Rub in Crisco a little at a time with a fork. Add milk slowly and mix to a soft dough. Roll out on lightly floured board to 1/2-inch thick, for biscuits, thinner for pot pie. Cut with biscuit cutter. Bake at 450° for about 10 to 15 minutes. Yields 24 biscuits.
Mix ingredients well. Grease and flour 1 large 9 x 12-inch pan or 2 round pans. Bake at 350° for 30 to 35 minutes.
Pour ingredients into microwave-safe casserole with lid and cover. Place in microwave on two sheets of paper towel. Microwave on High for 5 minutes and then microwave on Medium for 15 minutes. Remove from microwave and use paper towels to clean up any spills.
Melt butter. Pour over flour and nuts. Mix well and press into 9 x 13-inch glass baking dish. Bake at 375° for 15 minutes. Let cool.
Dissolve jello in 1 cup boiling water. Add orange sherbet and mandarin oranges. Refrigerate.
Brown pork chops; drain grease. Place an onion slice on each chop; top with a mound of rice. Pour tomato soup over all. Bake 1 hour, uncovered, at 350°.
In a 1-1/2 qt. casserole dish layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk and pepper. Pour over potatoes.
Heat oven to 350°. Spray 13 x 9 x 2-inch pan with no-stick cooking spray. Mix pie filling and cinnamon; reserve. Beat flour, granulated sugar, milk, softened margarine, baking powder, salt and eggs in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour half of the batter (about 2 cups) into pan. Spoon half of the pie filling mixture (1 cup) over batter in pan; repeat with remaining batter and pie filling mixture. Sprinkle brown sugar and nuts over pie filling mixture. Drizzle with melted margarine. Bake until wooden pick inserted in center comes out clean, 45 minutes. Serve warm. Makes 12 to 16 servings.
Cream sugar and butter (blender works well for this). Sift together dry ingredients (flour, salt, baking powder, soda and spices). Add the eggs and vanilla to sugar and butter mixture. Add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Chill dough for several hours or overnight; roll out. Cut and place on floured cookie sheets. Let stand for 15 minutes. Fry in deep fat until brown. Turn twice. May need a little more flour.
Crumble crackers and mix with coconut, walnuts, and butter. Pat 2/3 of mixture into an ungreased 13 x 9x 2-inch baking pan. Combine remaining ingredients, stirring well. Spoon evenly over coconut mixture in pan; sprinkle with remaining coconut mixture. Bake at 375° for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool in pan, then chill. Cut into 2 x 3-inch bars. Yield: about 2 dozen.
Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute. Add boiling water; stir until dissolved. Stir together sugar and cocoa; add heavy cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Spoon into serving dishes and chill at least 1/2 hour. Makes 4 (1/2 cup) servings.
First layer; mix cake according to directions on box. Cook in long pan. When cake is done, poke holes in lay with fork. Second layer; mix pineapple, juice, and cup of sugar in boiler. Boil for one minute. Then pour over cake layer. Ice with caramel icing.
Combine vinegar, salt and water in a saucepan and bring to a boil. In quart jars put 1 clove garlic, 1 dill head and enough small cucumbers in jar to fill it. Pour boiling brine over pickles. Cover each jar with lid and seal.
Mix together. Place in a 9 x 13 pan. Can be frozen or just chilled.
Fill with about 2 quarts water. Add juice of 1 lemon. Taste.
Mix together beef, pork, rice and egg. Take cabbage leaves and cook until tender. Then wrap the meat within the leaves. Brown celery, green pepper and carrots in butter. Add tomato soup and equal amount of water and cook for 10 minutes. Cover the meat mixture with tomato mixture. Bake at 250° for 2 hours. Watch and add water.
Cream sugar and butter together; add eggs, beaten slightly. Sift flour with baking powder (use some of flour mixture with cut up fruit). Add flour and whiskey; add nuts and coconut. Stir. Add floured fruits and fold in. Using Bundt pan, lightly greased and floured, bake in slow oven at 300° for 2 to 2 1/2 hours. Test with cake tester. Toothpick should come out clean.
Melt almond bark. Add crushed peppermint and a drop or two of red food coloring. Mix all together. Pour onto a cookie sheet; freeze until hard. Break into small pieces and put in an airtight container.
In a large pitcher, combine instant tea powder, sugar, water, cranberry, orange and lemon juices, cinnamon and nutmeg; chill. Garnish, if desired, with orange slices. Serve with ice. Makes about 2 quarts.
In medium pan, melt margarine or butter. Mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook until thickened. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper.
Soften cream cheese. Mix all ingredients with mixer. Cook 1 1/2 hours at 300°.
Beat the persimmon, baking soda, sugar and shortening until creamy. Add the eggs, flour, sifted spices, nuts and raisins. Drop by spoon on greased baking sheet. Bake at 375°.
Cut up the bananas into little slices. Next, cut the chocolate bar into the little rectangles that are already there. Then pour the milk into the blender. Add all the bananas and 5 rectangles; blend on low. Last, put the rest of the Hershey bar in blender. Blend on medium, then switch to high.
Beat egg yolks into potatoes. Add remaining ingredients, except egg whites. Beat vigorously until light. Beat egg whites until stiff and fold into mix. Spoon potatoes lightly into a buttered baking dish. Bake 15 minutes at 400° or until well puffed. Serves 4. Calories per serving: 174.
Clean and pick some fat (not all) off chittling and wash and clean thoroughly. Put in water and boil for several hours until tender and done. Season with salt and pepper. Drop onion and white potato in chittling while cooking.
In microwave-safe bowl, melt butter and add sugar and Karo syrup. Heat for 3 minutes in microwave oven. Add baking powder and whip. Pour mixture over popcorn in bag. Microwave 1 minute. Shake hard. Microwave one more minute and shake hard again. Microwave 30 seconds. Shake. Pur on countertop and break apart. Eat or store. Makes a lot!
Cover bottom of pan (9 x 13-inch) with dried beef. Wrap 1 strip of bacon around each chicken breast and arrange on dried beef. Mix soup and sour cream and pour over chicken. Bake, uncovered, at 275° for 3 hours. Dish can be prepared and refrigerated a day ahead before baking. Serve with rice. Serves 8 people.
Chop onions (tops and all), mushrooms and dried beef in blender. Add to cream cheese and Accent. Mix good and shape into a ball.
In bowl dissolve Jello in the boiling water. Add cream cheese and stir until well blended. Add drained pineapple, celery and pecans. Place in refrigerator and chill for 30-45 minutes or until slightly thickened. Fold whipped topping into gelatin mixture. Pour into a 2-qt rectangular dish. Cover and chill for 4 to 24 hours. Garnish with cherries. Makes 8 servings.
Cream butter and sugar; add vanilla, flour and chips. Mix well after each addition. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 12 to 15 minutes. Sprinkle with powdered sugar while warm. Makes 7 to 8 dozen.
Let sugar and water come to a hard, rolling boil. Remove from heat. Beat a while and add nuts; stir well. Spoon on waxed paper. Let cool.
Slice apples into baking dish, enough to have dish full. Mix lemon juice and water and sprinkle over apples. Mix cinnamon, 1 tablespoon of flour and 1/2 cup sugar and sprinkle over apples.
Melt margarine in an 8 x 10-inch dish. Stir in the pretzels and press evenly over the bottom. Bake at 350° for 10 minutes. Cool. Cream the cream cheese and sugar. Add the whipped topping and spread mixture evenly over the pretzels. Refrigerate for 30 minutes. Dissolve Jell-O in boiling water. Add the strawberries. When it starts to jell, pour it on top of the cream cheese mixture. Refrigerate.
Place sugar, milk, cocoa and butter in a large saucepan and cook over medium heat until bubbly, stirring often. Stir in peanut butter until well blended. Add oats and mix well. Drop by teaspoonful onto wax paper and let cool.
Cook bacon; let cool, then crumble. Cut broccoli into bite size pieces. Chop up red onion. Mix together. Pour dressing over just before serving.
Place butter, chicken breasts and diced celery in the seasoning sauce and cover. Microwave for 14 minutes. Turn and microwave 6 minutes.
Mix the first 5 ingredients. Knead for 10 minutes; let rest 10 minutes. Melt cube of butter on cookie sheet. Roll dough on floured board; cut into strips. Roll in butter and line on cookie sheet. Sprinkle with Parmesan cheese. Raise 10 minutes.
Mix ground beef with onion soup mix; place in bottom of 3-quart baking dish. Put uncooked frozen vegetables over the meat. Mix sour cream, cheese, butter, soup and curry together; mix that with the hash brown potatoes. Place over vegetables. Bake, covered, for 1 to 1 1/2 hours at 350°. Remove cover for the last 1/2 hour. Delicious served with Scandinavian Tomato Salad.
Drain kraut; pour into baking dish. Remove excess fat from meat; arrange on top of kraut. Put in oven; bake at 400° for 30 minutes. Serves 4 or 5.
Marinate 12 hours. Mix juice and spices. Make many slits in the top of the ham. Pour mixture over it. Cover ham with sliced onions and marinate 12 hours. Bake at 325° for 1 1/2 hours, turning once and spooning the mixture over the top. Slice thinly.
Cream together honey, sugar, margarine, and egg. Sift flour, salt, cinnamon, and salt together. Add to creamed mixture. Stir in oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° degrees for 12 to 14 minutes.
Combine all ingredients except soup and shape into 20 balls. Mixture will be soft. Roll balls in flour and brown in 3 tablespoons shortening. Pour off drippings and add can of soup with 1 can of water. Cover and simmer 15 to 20 minutes.
Beat egg well, add sugar and flour. Beat again adding milk and vanilla. Continue to beat 1 full minute at medium speed. Pour into unbaked pie shell and bake at 325 degrees until set.
Bring tomato soup to boil. Add cream cheese, using wire whisk to blend. Add gelatin, dissolved in 1/4 cup of water to soup and cream cheese mixture; cool. Add remaining ingredients to cooled soup mixture. Pour into oiled mold. Serve with crackers.
Saute onion and pepper in butter until soft. Add potatoes; saute 2 minutes. Add tomatoes; cook over high heat until slightly thickened. Add spinach; heat through. Sprinkle with cheese. Serves 6.
Cream shortening; add sugar gradually. Cream until light and fluffy. Add egg and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonfuls on greased cookie sheets. Bake in moderate 350° oven for approximately 15 minutes. Makes 2 dozen.
Combine cole slaw, almonds, sunflower seeds, oil, sugar and vinegar. Crush Ramen noodles with seasoning package. Add Ramen noodles right before serving.
In a 9 x 13-inch pan, layer as follows: rice, soup and water; mix. Place chicken in mixture. Bake at 350° for 1 hour.
Mix thoroughly. Store in airtight jar. Use 1 - 1 1/2 tsp. per cup of hot water.
Heat oven to 450°. Mix chicken, soup, vegetables and seasoning in ungreased baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 35 to 40 minutes.
Beat eggs, sugar and butter well. Add bourbon and soda. Sift flour with salt and spices; add to batter. Sprinkle some of the flour over nuts and fruits. Carefully combine all ingredients. Drop by teaspoonfuls on greased cookie sheet and bake at 300° for about 20 minutes or until desired brown is obtained. Makes about 100 cookies.
Toss together cooked macaroni and vegetables. Mix milk, mayonnaise, vinegar and sugar; pour over vegetables. Let sit overnight in refrigerator.
Cook sausage in skillet until brown, stirring to crumble. Drain well. Combine undiluted soup and cheese in heavy Dutch oven or crock-pot. Cook over medium heat until cheese melts. Add sausage, picante sauce and milk. Mix well. Serve warm with tortilla chips.
Cream first 3 ingredients together. Mix next 4 ingredients together and add to the cream mixture. Mix in sliced apples (and nuts if you want). Bake at 350° for 55 minutes in 9 x 13-inch pan.
Spread rice in a large baking dish (greased or buttered). Place cut up chicken on rice. Season to taste with salt and pepper. Put soup, water and onion in a bowl. Mix well before pouring over chicken and rice. Bake 20 minutes at 425°, then at 350° for about 1 hour.
Heat vinegar, sugar, salt and celery seed to a boil. Cool, then pour over the pickles and onions. Stir well and put into container with lid on it at all times and keep it in the refrigerator until all are used.
Will also need 1 small pot, 1 can opener, 1 bowl and 1 spoon.
Mix sugar, cocoa and salt well. Stir in milk. Bring to boil on high heat. Turn on medium and cook about 20 minutes. Add margarine and vanilla after removing from heat.
Place bacon in bottom of pan first. Layer hamburger, season, sliced potatoes, season, then add green beans and season. Heat on high until bacon sizzles, then turn heat down to simmer and cook for 1 hour. Cover. Add shredded cheese last. Let melt.
Cook potatoes, onion, pepper in a small amount of oil until potatoes are almost done. Cut the Polish Kielbasa in 1/2 inch slices and add to potatoes. Cook until done.
Mix together and shape into balls. Bake on cookie sheet for 20 to 25 minutes on 350°.
Brown onion and beef; drain off fat. Add other 7 ingredients and let simmer for about 15 minutes. Pour into greased casserole dish. Leave room for cornbread.
Beat egg lightly; add stuffing mix, 1/2 cup soup, crab meat, lemon juice, Worcestershire, mustard and 1/2 teaspoon salt and mix well. Sprinkle inside of chicken with 1 teaspoon salt, pepper and m.s.g. Spoon 1/8 stuffing down center of each breast; roll and tie with strong cord. Place on grill on low for approximately 45 minutes, turning often. In pot, combine rest of soup with oil, milk, sauce, onion juice and dash of pepper. Cook until soft boil. Serve over grilled chicken.