HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the sugar and margarine together. Add one egg at a time, beating well after each addition. Add flour. Mix in coconut and pineapple gradually. Pour into pie shell. Bake at 350° for 35 minutes. Makes 8 servings.
Mix ingredients together in pan over medium heat. Stir constantly until ball begins to form. Remove from pan. It should be stored in an airtight container in the refrigerator.
Preheat oven to 350 degrees. Grease large baking sheet. Bake potatoes about 45 minutes, till tender. Cool potatoes, peel and mash. Stir in buttermilk baking mix and sugar. Add enough water to form a soft dough. Roll out dough onto a lightly floured surface until a 1/2 inch thick. Cut out biscuits and bake about 18 minutes.
Cook and drain meat, first. Cut off tops of green peppers and remove seeds. Wash. Combine egg and 3/4 cup sauce. Then add rest of ingredients. Stuff peppers with meat mixture and place peppers in lightly greased 8-inch square baking dish. Cover loosely with wax paper and microwave at High 12 to 14 minutes. Turn dish after 6 minutes. Spoon remaining sauce over tops of peppers and sprinkle with Parmesan cheese.
Place cucumbers in quart jars packed tightly. Add brine, covering cucumbers, leaving air space. Let set for 3 weeks. Refrigerate before using.
Remove crust from bread and cube bread. Spread half of cubed bread on bottom of 9 x 13-inch pan. Mix chicken, celery, onion and mushrooms. Spread on top of bread cubes. Place rest of bread on top.
Bake sirloin tips and tear into bite size pieces. Mix onion soup mix, mushroom soup and water together. Pour over meat. Cook in oven about 30 minutes or until heated through.
Preheat oven to 325°. In a large saucepan, bring salted water to boiling. Stir in grits and cook as package directs. Remove from heat. Add butter and cheese; stir until both are melted. Then stir in eggs and salt. Lightly butter 2-quart shallow casserole dish. Spread mixture into casserole evenly. Bake uncovered 1 hour. Serves 6 to 8.
Do not drain beans. Cook bacon (not brown) and onions. Use all fat from bacon. Add remaining ingredients. Bake at 300° for 1 1/2	to 2 hours. Or put all ingredients in crock-pot and bake on low for	several hours. (This recipe from Lolabelle Miller.)
Combine flour, oatmeal, butter and brown sugar; mix together until well blended. Reserving 1/2 cup of this mixture, pat remainder into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven and pour condensed milk over crust. Sprinkle chips and nuts over condensed milk. Top with remaining oatmeal mixture. Bake at 350° for 30 minutes. Cut when cool.
Dissolve 1 package jello in 1 1/4 cups boiling water. Pour 3/4 cup into 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes. Chill remaining jello in bowl. Gradually blend in 3 tablespoons sour cream. Spoon over jello in mold. Chill until set but not firm, about 15 minutes. Repeat with each remaining flavor of jello chilling dissolved gelatin before measuring and pouring into mold. Chill at least 2 hours. Cut in wedges or rectangles. Makes 12 servings.
Place one wafer in aluminum cupcake holders. Mix cream cheese, eggs, sugar and vanilla thoroughly. Put mixture on top of wafer (about 1/2 to 3/4 full). Bake at 350° for 15 minutes. Remove from oven. While still hot, put cherry or blueberry pie filling on top.
Preheat oven to 350°. Lightly spray 24 mini muffin tins. Melt butter, semi-sweet chocolate and sugar together in a small saucepan over low heat until smooth. Beat in vanilla and egg. Fold flour until blended. Fill tins 1/2 full. Bake for 10 to 12 minutes. Cool. Frost with melted milk or white chocolate.
Cream butter and sugar in medium mixing bowl. Add eggs, one at a time, mixing well after each addition. Combine flour, soda and salt. Add alternately with sour cream to butter mixture and beat well. Stir in vanilla. Pour batter into greased and floured 10-inch tube pan and bake at 325° for 1 to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan.
Shred cake in 9x13 inch dish. Cream the cheese with the pudding, gradually adding milk. Beat slowly until thick, pour over cake. Drain pineapple and put over pudding. Cover with Cool Whip. Refrigerate.
Fry bacon; drain. Brown ground beef and onions; drain. Mix all ingredients together. Bake, uncovered, for 40 minutes at 350°.
Place all ingredients in blender. Mix 10 seconds at high speed. Pour into well-greased baking dish. Dot with butter and bake 45 minutes at 375°.
Preheat oven to 375°. Grease 12 muffin pan cups. Stir cereal and milk in large bowl; let stand 10 minutes. In medium bowl, combine flour, cornmeal, baking powder, baking soda and salt. Add eggs, oil and vanilla to milk mixture. Whisk in brown sugar until smooth. Add dry ingredients. Spoon batter into prepared cups. Bake 20 minutes until toothpick inserted in center of muffin comes out clean. Makes 1 dozen.
*Found in dairy or fruit department in most supermarkets; other brand of strawberry glaze	mix can be used, but this is the best I have found.
Place crackers into deep dish. Mix remaining ingredients together. Pour over crackers, mixing well. Bake at 200° for 15 minutes. Toss to coat crackers and bake 15 additional minutes. Cool. Store in airtight container. Best if made a day ahead.
Pour melted butter over pecans; stir. Arrange in single layer on baking sheet; sprinkle with salt. Bake at 275 for one hour. Stir every 15 minutes. Drain on paper towel.
Serve with coconut, walnuts and bacon pieces, if desired. Prepare the night before.
Cut, pare and peel enough apples to fill pie tin 3/4 full (about 4 large apples). Sprinkle with sugar and cinnamon. Melt oleo. Stir in 1 cup sugar and flour. Set aside to cool. Beat egg and fold into flour mixture. (Can add nuts if desired.) Spoon flour mixture over apples as evenly as possible. Bake at 350° for 45 minutes.
Mix up the flour, butter and nuts. Press into pan and bake at 350° for 25 minutes. Cool. While cooling, mix the powdered sugar, cream cheese and Cool Whip. Spread on top of zinger. Mix chocolate pudding according to directions on box. Pour on top. Top with remaining Cool Whip mixture. Shave chocolate on top. You may use cherries.
Melt butter in skillet. Add sliced squash, diced potatoes, sliced onions, salt and pepper and stir-fry slowly until vegetables are done. (A little water may need to be added.)
Combine all ingredients in a mixing bowl. Pour into a greased loaf pan. Bake at 350° for 50 minutes. Let cool 10 minutes and remove from pan to continue cooling. Makes 1 loaf.
Preheat oven to 350°. In a skillet, brown ground chuck and onion; drain fat. Add spaghetti sauce; simmer for 10 minutes. Break spaghetti into thirds and cook according to directions on box; rinse and drain. Mix cooked spaghetti with sauce. In a saucepan, melt butter; stir in flour and salt. Slowly add milk and water. Cook over medium heat, stirring constantly, until thickened. Add 1/2 cup shredded cheese, stirring until melted. Spread 1/2 spaghetti in bottom of 10 x 16 x 2 baking dish. Spoon all cheese sauce over spaghetti. Top with remaining spaghetti mixture and shredded cheese. Sprinkle Parmesan cheese on top. Bake at 350° for 15 to 20 minutes.
Combine egg and milk; blend. Dip veal in egg mixture, then breadcrumbs. Brown veal in butter over medium heat 10 to 15 minutes. Serve with lemon wedge.
Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil. Boil for 1 full minute (time accurately). Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop on wax paper and let stand until firm, approximately 30 minutes.
Combine all ingredients and mix approximately 4 minutes with electric mixer. Bake in greased Bundt pan 45 minutes or in 2 loaf pans for 35 minutes at 350°.
Preheat oven to 350°. Fry ground meat and onion until brown. Add celery, bell pepper and tomatoes. Cover and cook until vegetables are tender. Mix soup and milk together, then add meat and vegetable mixture. Pour over parboiled noodles in a large baking dish and bake about 30 minutes.
Drain and rinse black beans. Drain corn. Sprinkle both sides of chicken with 1 teaspoon ground cumin and garlic salt. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes on each side. In medium bowl, combine beans, corn, picante sauce, red pepper and remaining cumin. Turn chicken; spoon bean mixture over chicken. Reduce heat to medium. Cook covered for 10 minutes or until chicken is done and bean mixture is thickened. Sprinkle with cilantro. Serve with white or flavored rice. Serves 6.
Grease a large casserole and cover bottom with Doritos that have been dipped in chicken stock. Next, make a layer of chicken and sprinkle with peppers and onions. Cover with cheese. Mix soups, tomatoes, garlic and chili powder separately. Pour over chicken mixture. Top with more cheese; sprinkle with paprika. Bake at 350° for 45 minutes.
Soak beans overnight. Cook in morning until nearly done. Heat other ingredients; add beans. Put in cans. Cold pack for 1 1/2 hours. Makes 12 quarts. You can cook together 1 cup brown sugar, 1 cup white sugar and 1/2 cup water. This can be used instead of maple syrup.
Mix all ingredients together. Drop by teaspoon on greased cookie sheet and bake at 375° for 8 to 10 minutes, until the top is soft, but not raw.
Blend cream cheese, milk and lemon juice. Put in crust; top with pie filling. Chill until firm.
Mix sugar, eggs and melted margarine, having flour mixed with sugar. Add vanilla and buttermilk. Pour into pie shell and bake in moderately heated oven for 45 minutes.
Bring all ingredients, but nuts, to a boil. Make sure sugar is melted and mixture is beginning to thicken. Pour over graham crackers that have been sprinkled with nuts.
In cheesecloth, put 1 tablespoon or more of mixed pickling spices. Boil until sugar and spices are blended. Then add cooked beets and slices of onion. Bring to boil. Put small slice of garlic in sterilized jar with beets and onion, now seal.
Soak the Grape Nuts in the milk for 10 minutes. Add the remaining ingredients and mix well. Pour into the loaf pan and let rise one hour at room temperature. Bake at 350° for about 1 hour. Makes 1 large loaf.
Mix all ingredients. Bake at 350° for 25 minutes or until done when toothpick inserted comes out clean.
Combine all ingredients, except Dressing, and let sit for 2 hours, refrigerated.
Mix. Stir and stir. It will break up into small pieces. These little pieces are called rivels. They are good in soup to give it thickening.
Mix all ingredients together. Pour mixture into a greased and floured Bundt pan. Bake at 350° for approximately 50 minutes. Dust lightly with powdered sugar.
Cook onions; combine soup and milk. Pour over onions; sprinkle on cheese; then buttered crumbs. Bake at 350° for about 25 minutes, or until cheese melts.
Combine all ingredients. Mix well. Drop from wet spoon onto greased baking sheet. Press ridges across top with fork. Bake at 350° about 10 minutes. Yields 7 to 8 dozen.
Put chicken or browned hamburger in bottom of 9 x 12-inch pan. Put crushed Doritos on top and sprinkle with grated cheese. Mix soups and onion together and spread over cheese. Put tomatoes on top and bake at 350° for 30 minutes or until bubbly.
Mix together. Drop by teaspoons on ungreased sheet. Bake at 375° for 8 to 10 minutes.
Cook rice separate. Saute celery and onion in butter. Add broccoli, cream of mushroom soup, Cheez Whiz, celery and onion to cooked rice. Pour into casserole dish. Bake at 350° for 40 minutes.
Combine flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir milk in until blended. Drop by teaspoonfuls onto boiling beef or chicken stew (try to drop onto meat, not liquid). Cook 10 minutes uncovered, then 10 minutes more tightly covered.
Put all ingredients in blender jar and beat for 2 minutes. Pour into well-greased muffin tins. Bake for 35 minutes at 450° and 20 minutes at 350°. Yields 1 dozen popovers.
Mix sugar, apple cider and cider vinegar in a 3-gallon pot. Save 1/2 cup of liquid to blend your peppers with. When peppers are pureed, pour into a sugar mixture. Bring first 5 ingredients to a rolling boil. Boil for 5 minutes and remove from fire for 10 to 15 minutes. Put back on fire and add Certo and food color. Bring to a rolling boil for 1 1/2 to 2 minutes. Pour into sterile jars. If using jelly jars, melt paraffin wax and seal.
Mix pudding according to package instructions, but add 2 or 3 egg yolks. Pour into a precooked pie shell. Make a meringue topping for top of pie. Cook in oven until meringue browns. Allow to cool for one hour.
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once. Transfer chops to a plate; keep warm.
Brown ground beef in skillet; drain off fat and put beef in slow cooker. Brown bacon and onion; drain off fat. Add to beef and add remaining ingredients to cooker. Stir together well. Cover and cook on low 4 to 6 hours.
Mix ingredients well and chill for 2 hours. Put a little oil on hands and form balls, using 1 teaspoon mixture for each. Bake on lightly greased baking sheet at 350° for 20 to 30 minutes. Freezes well in plastic bags. Bake frozen at 350° for 35 minutes. May be served with hot mustard sauce. Yields approximately 65 balls.
Combine first 4 ingredients in a saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil 6 minutes over heat, stirring occasionally. Remove from heat. Stir in miniature marshmallows and vanilla and stir until marshmallows melt and mixture is well blended. Remove 2 cups of hot mixture and add semi-sweet chocolate chips. Stir until chips are melted and mixture is well blended. Pour evenly into a greased 8-inch saucepan. To the remaining hot mixture, add milk chocolate chips. Stir until chips are melted and mixture is well blended. Spread evenly over semi-sweet mixture in pan. Chill until firm (about 4 hours). Makes about 2 3/4 pounds.
Shred or boil cabbage; drain, reserving 1 cup liquid. Place layer of cabbage in buttered baking dish. Combine grapes, apples, onion, sugar and salt and arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and claret, and dot with butter. cover and bake in moderately hot oven (375°) for 1 hour. Shake flour over top; mix lightly with fork and bake 15 minutes longer. Approximate yield: 6 portions.
Cube round steak and brown in oil or butter. Add onion and green pepper. Cook until tender. Cover all with tomato sauce. Add chili powder. Cover and simmer 20 to 30 minutes. Prepare rice as meat mixture is simmering. Serve meat mixture over rice.
Good for the nerves. Break up enough dried catnip to fill a teaspoon. Put in a pitcher of boiling water and be sure the water is boiling. Cover and let stand for half an hour. Strain and drink just as you put your lights out for the night.
Soften 1 package active dry yeast in warm water. Add salt. Blend in 3 cups flour and garlic cloves, mashed well. Add 2 to 2 1/2 cups more flour. Knead until smooth. Put into a greased bowl. Cover and let stand 2 hours until doubled. Punch down. Let stand 10 minutes, covered. Roll sections of dough into long sticks (about 8 or 10). Place on greased cookie sheets. Brush with 1 egg, beaten with 1 tablespoon milk. Let rise in warm place until doubled, about 1 hour. Again brush with egg and sprinkle on garlic salt. Bake at 400° for 18 to 20 minutes.
In a large pan, saute onion and garlic in oil until brown. Add pasta sauce and simmer for 15 minutes. In large bowl, mix Ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna noodles, half the remaining sauce, all the spinach and cheese mixture, half the Mozzarella, the remaining lasagna noodles and sauce. Cover. Bake at 350° for 45 minutes. Uncover and top with remaining Mozzarella. Bake 15 minutes. Let stand for 15 minutes before slicing.
Sift flour and soda together. Set aside. In large bowl, cream butter, sugars, eggs and vanilla until light and fluffy. Mix in flour mixture until well combined. Stir in oats and coconut to make a stiff dough. Preheat oven to 375°. Drop by rounded teaspoonfuls 2 inches apart on lightly greased cookie sheets. Bake for 12 to 15 minutes. Makes about 10 dozen.
Boil 3 1/2 cups sugar in 2 cups water. Let cool. Add the above ingredients. Just before serving, add 2 quarts ginger ale. Serves 50 people.
Boil sugar, flour, cornstarch, lemon juice and egg until thick. Pour thickened liquid over cooked noodles. Put in refrigerator overnight. In morning, add fruit and Cool Whip.
Preheat oven to 350°; use 13 x 9-inch pan. Melt butter; sprinkle crumbs over butter. Pour milk evenly over crumbs. Top with the remaining ingredients; press down gently. Bake 25 to 30 minutes or until brown. Cool before cutting.
Marinate chicken in salad dressing overnight. Place on hot barbecue grill for 30 minutes or until done.
Saute onion and celery in margarine. Add cubed Velveeta; heat until melted. Add rosemary and broccoli; stir until hot. Hollow a round loaf of pumpernickel bread. Pour broccoli-cheese mixture into center of bread. Use pieces of bread to dip into mixture.
Cream butter and cheese. Add egg and water. Beat; sift flour, salt, cayenne and paprika. Add dry ingredients to mixture; beat well after each. Chill dough for 10 minutes. Pack into pastry press; squeeze shapes onto baking sheet. Bake 18 to 20 minutes in 350° oven.
Boil noodles according to package; drain and pour into casserole dish. Melt butter; add flour and mix well. Add milk and mix over low to medium heat until thick and bubbly. Add cheese and continue to heat until all cheese is melted. Must stir constantly as mixture burns easily. Salt and pepper to taste. Pour cheese mixture over noodles and bake at 375° for 20 to 25 minutes until brown. For a spicier flavor, use Mexican Velveeta.
Cook broccoli. Saute the onion in 4 tablespoons butter; add flour and water. Cook until it comes to a boil. Remove from heat and add Cheez Whiz. Drain broccoli and add to the cheese sauce. Add the beaten eggs. Put in buttered casserole; sprinkle with cracker crumbs and top with rest of butter. Bake at 325° for 30 minutes.
Put in order in a see through container. Spread mayonnaise over top to seal, then sprinkle Sweet 'N Low or sugar and cheese over top. Cover and let stand 8 hours or overnight. Toss well about 30 minutes before serving.
Mix onions, celery, green pepper, garlic and meat; form into balls. Put small amount of fat in heavy skillet. Roll balls in fat until well browned. Mix spaghetti and tomato paste, juice and water and chili powder. Pour over meat balls. Place in slow oven and bake for 1 hour.
Chill pineapple and pie filling in refrigerator. Mix remainder of items with pie filling and pineapple. Add 1 cup of broken pecans (optional). Pour into bowl and refrigerate.
Wash and dry mushrooms. With a greased knife, slice into 1-inch pieces. In a frying pan, combine oil, butter and pork. Cook for 5 minutes. Add mushrooms and parsley. Cook until lightly brown. In a bowl, dissolve bouillon cubes in water. Add bouillon mixture, salt and pepper to mushroom mixture. Reduce heat. Cook slowly for 5 minutes. Serves 6.
Saute zucchini and onion in oil until tender. Add pepperoni and cook. Stir in tomato sauce, 3/4 can water, 1/2 cup potato flakes, salt, pepper and oregano. In bowl, combine 3/4 cup potato flakes, flour, grated cheese and salt. Cut margarine into potato flakes in bowl; mix until crumbly. Add water; stir dough until it holds together. Press into bottom and sides of ungreased 9-inch pie pan or baking dish. Spread mixture into crust. Sprinkle Mozzarella cheese on top. Bake in a preheated 375° oven for 20 minutes or until done.
Mix all ingredients, except poppy seed, together for 3 minutes. Then fold in poppy seed. Pour into greased Bundt pan and bake at 350° for 45 minutes to 1 hour, until knife inserted in the middle comes out clean. Makes a good coffee cake.
Hollow out round bread (save pieces). In large bowl, cream cream cheese. Add clams. Reserve juice add 1/4 cup liquid. Add onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce and salt. Put mixture into hollowed out bread. Cover entire loaf with foil. Bake at 250° for 3 hours. Serve with veggies and bread pieces.
In a large pan, melt margarine. Cut onion up coarsely. Add chopped broccoli and saute. Cook rice according to package directions. When onions are limp, add soups and mix thoroughly. Add cooked rice to mixture. Add milk and 1/2 of the package of cheese. Mix well. Turn into a deep 9 x 13-inch baking dish. Sprinkle remaining cheese on top and bake at 350° until cheese is well melted and starting to brown. Remove from oven and serve. Freezes well also, but leave off cheese on top. Enjoy. Serves 12.
In medium roasting pan, place wings neatly. Add 2 1/4 cups of water, onion soup mix and olive oil in bowl (stir). Pour mixture over chicken in roasting pan. Heat oven to 375° to 400°. Place covered roasting pan in oven. Bake chicken 45 minutes or until almost done. Add Goya rice mix into roasting pan with wings and mixture. Cook at 350° for 1/2 hour; juice will cook rice. Take out of oven and let stand, uncovered, 20 minutes. Mix lightly with large fork. Ready to serve.
In a 6-quart saucepot, saute onion, celery, salt, pepper and oregano for 10 minutes. Add potatoes and cook 15 minutes. Add tomatoes and water; cook 30 minutes on low heat. Add baccala and simmer 30 minutes more. Good lenten meal.
Cook hominy 15 minutes; drain. Mix soup, sour cream, onions and chilies. Add to hominy. Pour into buttered baking dish. Cover with grated cheese. Bake at 350° until cheese is melted.
Cook the lentils in 2 1/4 cups water (bring to boil, cover and lower heat to simmer) 30 to 40 minutes or until tender. Meanwhile, cook everything else (except the apples) until tender, in deep heavy skillet, adding water if necessary to avoid sticking. Add apples to the saute; cook 10 minutes more (covered) and then combine this mixture with the lentils in a casserole. Cover and keep warm in a 250° oven. Serves 4 to 6 folks.
Sprinkle tomato slices with oregano. Put small amount of mayonnaise on each slice. Sprinkle with bacon; cover with cheese. Broil on cookie sheet until cheese is melted.
Microwave peanuts for one minute. Mix syrup and sugar, add peanuts and stir well. Microwave for 3 minutes and stir. Microwave for 3 1/2 minutes and add oleo and vanilla. Stir well. Microwave for one minute, add soda. Stir well and fast. Pour onto greased cookie sheet as thin as you can.
Mix soda in buttermilk. Mix sugar, melted butter and eggs. (Set aside 1 1/2 cups flour to flour nuts and raisins.) Mix the remaining 2 1/2 cups of flour and spices. Add to sugar and egg mixture, alternating with soda and buttermilk mixture. Add preserves, applesauce and pineapple. Fold in floured fruit and nuts. (Take out 3 cups batter to put in icing.)
Blend together meat, egg, onion, salt and pepper. Form into 100 small meatballs. Combine chili sauce, jelly and lemon juice. Pour over meatballs and simmer in electric skillet for one hour. Serve in heated chafing dish.
Brown meat and cook noodles. Mix all together except cheese and pour into casserole. Grate cheese and put on top of meat mixture. Bake at 350° until hot and bubbly.
Melt chocolate chips in saucepan until shiny. Add peanut butter; mix well. Pour over cereal in large bowl; mix well. Place confectioners sugar in large bag. Add cereal mixture. Shake to mix well. Package in new dog food bowls for gifts, if desired. Yield: 16 servings.
Spread everything by order. Bake at 350° for 1 hour in a 9 x 13-inch pan. Great with ice cream.
Sugar cookie dough needs to be room temperature. Pat into a 12-inch pizza pan. Bake at 375° for 15 minutes. Cool. Put cream cheese in a small bowl, heat in microwave on Low for 2 minutes. Stir in 4 tablespoons sugar. Spread on crust. Drain apricots, reserving 2/3 cup syrup. In 4-cup glass measure, combine cornstarch, remaining sugar and spices. Stir in reserved syrup and jelly. Cook, uncovered, on High in microwave for 3 to 4 minutes until boiling. Arrange fruit on top of pizza, beginning in center with pineapple rings, arrange raspberries around pineapple, then apricot halves and then strawberries. Spoon syrup over fruit; chill. Cut into wedges.