HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in morsels and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream, if desired. Makes one 9-inch pie. Recipe may be doubled. Bake 2 pies. Freezes nicely.
Open 1 can of rolls and spread to cover bottom of a 9 x 13-inch pan.
Sift flour with salt, baking powder and sugar. Add milk; beat well. Set aside. Add spices and the almond extract to peaches. Set aside. Melt butter in an 11 x 17-inch Pyrex dish. Pour batter over butter (do not stir). Pour peaches and juice over batter (do not stir). Bake in preheated 350° oven until top is brown and crust rises to the top (approximately 30 to 40 minutes). Remove from oven and sprinkle with sugar. Return to oven and bake 10 minutes more. Serves 8.
Combine all ingredients. Chill at least 1 hour or overnight. For a "Six-Cup Salad," 1 cup drained fruit cocktail or 1 cup chopped pecans may be added. Yield: 6-8 servings.
Spread broccoli in bottom of a shallow baking dish. Cover with chicken slices. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken; sprinkle with paprika. Bake 30 minutes at 400°.
Drain pineapple. Reserve juice. Add water to juice to make 2 cups liquid. Combine pudding mix, gelatin and measured liquid in medium saucepan. Cook, stirring over medium heat until mixture comes to a full boil. Pour into a bowl and chill until thickened. Fold thawed topping into pudding mixture. Meanwhile, combine cookie crumbs and melted butter. Press into bottom and sides of 9-inch square pan. Bake in 375° oven 8 minutes. Cool. Pour pudding mixture into cooled crust. Top with pineapple tidbits. Chill about 2 hours until firm. Serves 8.
Sift flour, salt and soda together. Set aside. Place apple in a medium size bowl; break egg over apple. Add oil, sugar, cinnamon, nutmeg and nuts. Blend thoroughly. Stir dry mixture into apple mixture. Spread in a greased 8-inch square pan. Bake at 350° for 40 to 45 minutes.
Cook carrots until tender (about 20 minutes); drain thoroughly. Mix all the ingredients with carrots; serve warm or cold.
In a large pot, add all together. Let cook slow for 1 hour, then test potatoes with a fork. If potatoes are fully cooked, then it's ready to serve. Salt and pepper to taste.
Brown hamburger in large skillet. Blend next 6 ingredients. When hamburger is brown, drain and mix dry ingredients with beef. Add the water and noodles. Cook covered over medium heat approximately 10 to 12 minutes or until noodles are tender. Serves 5 or 6. (One cup uncooked rice may be substituted for the noodles.) Cook 15 to 20 minutes.
Combine sugar, butter, water and salt in saucepan. Cook to 285°; stir occasionally. Pour on buttered cookie sheet. Cool. Spread with melted chocolate. Cool. Turn over and spread other side. Cool. Break into pieces.
Brown 1/4 pound bacon with 1 large onion. Also brown 1 1/2 pounds hamburg and drain. Mix and cook in slow cooker.
Simmer chicken broth, onion, celery, beans, bouillon and pepper for 2 to 3 hours. Add rice and additional water, tomato juice or V-8 juice as needed to prevent sticking. Cook about 20 to 30 minutes. Stir occasionally; add chicken, tomatoes and okra and heat thoroughly, 15 to 20 minutes.
Prepare dinner as directed on package, except use 1/2 cup milk. Add remaining ingredients; mix lightly. Spoon into 1-quart casserole. Bake at 350° for 20 minutes or until thoroughly heated.
Dredge chicken in flour and cook until brown. Remove and keep warm. Remove 1/2 of shortening. Add onion, celery and pepper and brown. Then add ketchup, water, Worcestershire sauce and brown sugar. Simmer for 5 minutes. Add chicken or pork. Put in electric pan or 2-quart baking dish. Bake at 350° for 45 minutes if in baking dish. Simmer 1 hour if in electric pan.
Put chicken broth in medium sauce pan. Add pasta and simmer until pasta is tender, about 10 - 15 minutes. Serve with crackers or roll and butter. Makes 2 - 3 bowls.
Combine the first 2 ingredients and place half of it in a buttered 12 x 8-inch casserole. Saute the onion and celery in 2 tablespoons butter. Combine this with the chicken, mayonnaise, salt and pepper. Place in a casserole and cover with the remaining dressing mixture. Beat the eggs slightly and add the milk. Pour this over the casserole, then cover and refrigerate overnight. Remove from the refrigerator 1 hour before baking and spread mushroom soup over the casserole. Bake, uncovered, at 350° for about 1 hour.
Cut bananas lengthwise. Put on cookie sheet and brush with butter. Bake at 350° for 10 minutes. Combine other ingredients and pour over bananas. Bake another 15 minutes. Makes 2 servings.
Sift all dry ingredients together in a large mixing bowl. Add oil, eggs, pumpkin and soda water. Add nuts and raisins. Pour into 3 lightly greased and floured coffee cans or bread pans. Bake at 350° for about 1 hour.
Combine butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla until combined. Mix in flour, soda and salt. Cover and chill dough for 2 to 3 hours. Remove dough from refrigerator, divide into 1-tablespoon pieces and flatten. Place a Snickers miniature in center of piece of dough. Form the dough into ball around each Snickers. Place on greased cookie sheet and bake at 325° for 10 to 12 minutes. Melt Dove chocolates and drizzle over top of each cookie.
Place chicken and broccoli in layers with dressing in 2-quart casserole. Mix soup and broth together well. Pour over top. Add cheese slices on top when half baked. Bake at 350° for 45 minutes.
Mix flour, brown sugar and oleo. Put in and pat down in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix balance of ingredients for filling and pour over baked crust. Bake at 350° for 30 to 40 minutes, or until knife tip shows done.
Grease 9 x 13-inch pan. Spread nuts in bottom. Sprinkle coconut over pecans. Pour prepared cake mix over pecans and coconut. Melt margarine and cream cheese together. Add powdered sugar and mix well. Spoon mixture over cake batter. Bake at 350° for approximately 45 minutes. Cool and cut into squares. Makes 24 squares.
Cook biscuits as per cooking instructions. Crumble sausage and brown in frying pan. When sausage is browned, add 1/4 cup flour; stir into sausage. Add 2 cups milk. Stir until thickened. Serve over biscuits.
Combine pineapple and pudding mix. Fold in Cool Whip and pecans; mix well. Chill at least 30 minutes. Yield: 8 to 10 servings.
In heavy saucepan, melt 6 ounces of white chocolate and all of chips. Stir in peanuts, marshmallows and cereal. Pour onto greased 10-inch pizza pan. Spread to even out top. Sprinkle with coconut. Top with cherries and melt remaining white chocolate and drizzle over pizza. Chill before serving.
Preheat the oven to 400°. Heat the lard in a 9-inch iron skillet over moderate heat until the lard has melted. Set aside. Combine the cornmeal, flour, baking soda and salt in a mixing bowl. In another bowl, beat the egg lightly with a fork, then stir in buttermilk and the melted lard. Pour the buttermilk mixture over the cornmeal mixture and stir together just until the batter is smooth. Pour the batter into the prepared skillet. Bake in the center of the oven for about 20 minutes or until the top of the bread is golden brown and the sides have begun to draw away. Cut into wedges.
In medium saucepan, bring 2-inches salted water to boiling. Add potatoes; cook 10 minutes or until tender. Drain; return to saucepan. With electric mixer at high speed, beat until smooth. Beat in butter, savory, salt and pepper; cover and set aside.
Combine all ingredients; mix well. Store in airtight container. To serve, add 3 tablespoons of mix to 6 ounces of hot water.
Stew chicken and remove skin and bones. Place chicken in baking dish. In medium saucepan, put broth and soup. Heat until thin. In a bowl, mix flour, butter and buttermilk. Pour broth and soup mixture over chicken. Spoon batter over chicken and bake at 325° for 25 to 30 minutes. Peas and carrots (optional).
Combine cracker crumbs, 2 tablespoons sugar and margarine. Press evenly into bottom of a 9-inch pan. Combine water, eggs, cottage cheese, 1/2 cup sugar, dry milk, flour, lemon juice, vanilla and salt in an electric blender. Process 1 minute or until smooth. Pour into crust. Bake at 350° for 1 hour. Turn off heat and leave in oven 1 hour. Set aside to cool.
Cream the cream cheese and sugar together. Add strawberries, pineapple and nuts or coconut. Add Cool Whip and freeze.
Melt morsels (you may	wish to use the microwave power level 5 for about 3 minutes). Mix with peanut butter and add cornflakes. Spoon onto wax paper and allow to cool. Delicious!!
Measure flour, sugar, baking powder and salt into sifter. Sift into large bowl. Scald milk with butter in small saucepan. Stir into dry ingredients, add beaten eggs, lemon rind and oil of anise. Mix to make stiff dough. Knead until smooth on floured pastry board. Roll out thin, a quarter at a time. Cut into strips 3/4 x 4-inches. Knot loosely. Let stand 5 minutes to dry slightly. Drop in deep fat heated to 375°. Fry, turning once, or until golden. Drain. Cool. Pile in a mound in serving dish. Drizzle with heated honey. Dust with powdered sugar.
*Broccoli, carrots, radishes, mushrooms, cucumbers, seeded and drained cherry tomatoes, celery, red onion or any combination. Preheat oven using package directions on dough. Spray a 13 x 9 x 2-inch baking pan or a baking sheet with vegetable oil spray. Pat dough over bottom of pan or pat into a 13 x 9-inch rectangle on baking sheet. Bake dough using package directions. Let stand until cool, 10 to 15 minutes. In a small bowl, beat cream cheese and sour cream until smooth. Stir in salad dressing. Spread over crust. Arrange vegetables on top. Cover with plastic wrap and refrigerate until serving time. To serve, cut into 20 squares.
Place in 3-quart casserole layers of bread, meat and cheese. Beat eggs with the mustard, salt and milk. Pour over casserole. Refrigerate overnight. Bake 1 hour at 325° to 350°.
Mix in order given. Bake in 2 greased loaf pans at 350° for 40 to 45 minutes. Drizzle with glaze if desired.
In mixer bowl, beat the 3/4 cup butter or margarine and the brown sugar until fluffy. Add the egg, the first 2 tablespoons of milk and the 1 teaspoon of vanilla. Beat until fluffy.
Melt butter over medium-low heat. Stir in garlic and heat briefly. Gradually add the cheese, stirring constantly with a wire whisk. After the cheese is melted, very slowly add the half and half, continuing to stir with the wire whisk. When the sauce is creamy and smooth, combine with the cooked fettucine.
Combine crumbs, butter and sugar. Press crumb mixture into bottom of a 9 x 13-inch pan. Bake for 8 minutes at 350°. Cool. Mix Dream Whip as directed. Combine 10x sugar and cream cheese. Blend with Dream Whip. Spread creamed mixture over crumbs. Top with cherry pie filling. Refrigerate 24 hours before serving. Makes 12 to 15 servings.
Boil spaghetti as directed on package. Mix browned ground beef and sauce together. Combine spaghetti and sauce mixture together in large casserole dish, top with mozzarella cheese and bake until cheese is melted.
Combine the ingredients and mix well. Pat into bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes or until lightly browned. Cool.
Combine first 3 ingredients. Add flour and soda. Pour into greased pan, 9 x 13-inch. Now sprinkle top with brown sugar and walnuts. Bake at 350° for 45 minutes. While cake is baking, in a saucepan, combine margarine, evaporated milk and white sugar. Boil 2 minutes and add coconut. Pour over cake while they are both still hot.
In bowl, mix cake mix, margarine and egg together with hands until moist. Place in ungreased long cake pan. Spread and mash until pan is covered.
Combine cake flour, sugar, baking powder and salt and mix in bowl, then add salad oil, egg yolks, cold water, vanilla and lemon or orange rind. Beat egg whites and cream of tartar very stiff; do not underbeat. Fold into other mixture. Pour immediately into ungreased tube pan (10 x 4-inch). Bake 60 to 65 minutes in 350° oven until golden brown. Let stand for 1 hour, then remove.
Cream Crisco, sugar and cocoa. Sift dry ingredients. Add to creamed mixture, alternately with sour milk (add 1 teaspoon vinegar to sweet milk). Add vanilla. Bake at 350° in greased 8-inch square pan for 35 minutes.
Mix cream cheese, margarine and flour. Chill before putting in small muffin pan. Mix all other ingredients for filling and put into muffin pan. Bake at 350° for 25 minutes.
Mix first 4 ingredients. Add Cool Whip. Pour into crusts. Put extra Cool Whip around top outside edge. Sprinkle chopped nuts on top. Dribble chocolate syrup over top. Place in freezer. Remove about 15 minutes before serving. Makes 2 (9-inch) pies.
Cream together first 2 ingredients. Add remaining ingredients and mix well. Fill muffin cups half full. (Grease pan if not using paper cups.) Bake at 350° for 30 to 45 minutes (test at 25 minutes).
Beat egg white until frothy with 1 tablespoon water. Melt butter in pot. Add sugar, salt, cinnamon and nutmeg. Put nuts into egg white and coat well, then put them into sugar mixture. Cover well. Place in pan with butter and bake at 250° until done.
Combine ham, celery, onions, walnuts and orange segments in a bowl. Cover and chill.
Mix butter and sugar. Add vanilla, then flour. Separate into 2 equal amounts and add red food coloring to 1/2 of dough. Take 1/2 teaspoon amount of dough from each and roll into balls. Then roll out each to make a long narrow rope of each, and then twist them together and shape into candy cane shapes. Place on cookie sheet and bake at 325° for about 15 minutes. Roll in powdered sugar while still warm.
Mix sugar, salt, cornstarch and cloves. Add vinegar. Pour over pineapple. Cook over low heat, stirring constantly until thickened. Add beets and margarine. Cook until thick. Cool. Refrigerate overnight. Heat before serving. Great with chicken.
Preheat oven to 350°. Beat butter and sugars. Blend in eggs and vanilla. Add peanut butter and soda; mix well. Stir in oats and chips; mix well. Batter will be thick. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Flatten with back of spoon. Bake 10 to 12 minutes. Cool 1 minute on cookie sheet. Cool completely on wire rack. Yields 3 1/2 dozen.
Mix ingredients together and add enough flour to make a soft dough. Roll out dough, cutting to desired size. Place on cookie sheet and put a spoonful of filling on top. Cover with another cookie; seal around edges. Bake in 350° oven until slightly brown.
Soak the 1/2 pound of kidney beans overnight in cold water. Drain. Add 1/2 pound chopped, smoked ham chunks, celery, onions, green pepper, parsley, bay leaves and garlic. Cover beans with water. Simmer 2 hours with lid off. Then add 1/2 stick margarine. Add black pepper to taste, 1 tablespoon Worcestershire and 1 teaspoon Tabasco and cook for an additional hour. Remove bay leaves and serve over rice.
Combine sugar, potatoes and butter; mix until smooth. Add eggs and milk; mix well. Mix together the flour, baking powder, cinnamon, salt and nutmeg. Mix into batter until well blended. Fold in nuts and raisins. Bake at 400° for 25 to 30 minutes.
Mix together in a 3-quart pan. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2 hours or until thick and reduce heat again. Stir occasionally. Can be stored in refrigerator for 1 month or frozen in small quantities. Makes 3 cups.
Arrange slices of tomatoes, onions, sweet basil leaf and Mozzarella in an alternating pattern on platter. Drizzle with olive oil and salt and pepper to taste. Refrigerate for 1/2 hour.
Saute onion and garlic in oil. Add meat; cook until the red is out. Add broth, 4 cups water and seasonings; cover and simmer 1 hour. Add beans, crushed tomatoes, carrots, potatoes, wine and 2 1/4 cups water. Simmer until vegetables are done (about 20 minutes). Stir in spinach and macaroni. Cook 15 minutes. Watch the macaroni so that it doesn't overcook. Feeds approximately 10.
Mix first 3 ingredients and bake 10 minutes at 350°. Mix remaining ingredients and pour over baked mixture. Spread on 1 package of chocolate chips. Bake at 350° for 25 minutes. Cut while warm.
Heat Velveeta and margarine over low. Stir together when melted. Remove from heat and add remaining ingredients. Store in plastic tubs or crock jars. Cool. Great with Ritz crackers.
Put pork chops in a pan, single layer. Open a can of pineapple, either chunks or rings. Put a piece of pineapple on each pork chop. Pour pineapple juice into measuring cup and add about half as much soy sauce. Stir a bit and pour over chops. Bake uncovered about 1 1/2 hours at 375°. They will brown. If you throw some baking potatoes and squash into the oven at the same time, you've got your whole dinner. Don't forget to invite Ron over.
Mix all ingredients, adding soda last. Place in greased 9 x 13-inch pan. Bake at 350° according to directions on the cake box.
*To make fat-free meat drippings, refrigerate juices from cooked meats. Skim the fat off the top of juices and discard. Use the fat-free juices for gravy or seasoning vegetables.
Blend eggs, milk and salt. Stir in carrots and onion. Pour into 5 cup ring mold. Bake at 350° for 35 minutes or until knife inserted comes out clean. Unmold; fill with peas and top with butter. May garnish with parsley. Serves 8.
Bring applesauce to a boil. Add the frozen strawberries. Stir in jello. Mix well and refrigerate to set.
Parcook zucchini and onions until they start to soften. Melt butter and combine with bread crumbs. Spread 1/2 of bread crumbs on the bottom of a 9 x 12-inch baking dish.
Brown ground round and onions. Put bouillon cube in hot water; dissolve. Pour into ground round and onions. Put rest of ingredients in with ground round and simmer.
Combine first 5 ingredients. Make a well. Add the rest of the ingredients and stir until smooth (just with a spoon). Do not overmix. Bake at 350° for 25 to 30 minutes. Do not overbake. Very simple and hardly ever a failure.
Boil chicken, celery and onions until chicken is tender. Remove and cut from the bone. Return chicken to the pot. Add the cooked rice, allspice and milk. Heat only; do not boil. Adding chicken giblets are optional.
Wash chicken thoroughly. Dip in melted margarine, then in bread crumbs. Salt, pepper and onion salt. Sprinkle paprika over top. Bake in tightly covered (aluminum foil) pan at 350° for 30 minutes. Uncover and continue baking an additional 25 to 30 minutes.
Mix well. Bake in oven 3 hours or cook on top of stove.
Mix and drop teaspoon of cherry filling on cake batter to make squares. (Try other fillings.) Bake at 350° until light brown.
Skin chicken; put in mixture. Simmer 45 minutes to 1 hour, turning chicken every 10 to 15 minutes. Serve with rice. (Use 3 to 4 good size pieces of chicken.)
Place chicken pieces in microwavable baking dish and sprinkle with garlic salt and pepper. Microwave on High for 15 minutes (or until done). Set aside to cool.
Mix together and bake at 325° for 15 minutes. Serve with crackers.
Make stuffing mix as directed on box and set aside. Spread steak out on wax paper. Sprinkle fairly heavily with garlic salt on both sides. Spread stuffing mixture all over the steak. Roll up and secure with toothpicks. Place in long dish or pan. Mix soup with 1/2 can of water and pour over rolled roast. Cover with foil and bake at 325° for one hour, basting about halfway through the hour. Run under broiler to brown if you like, slice and serve. Serves 6 to 8.
Soften gelatin in cold water. Dissolve over boiling water. Stir in mayonnaise. Add remaining ingredients except cream. Chill and fold in whipped cream. Pour into greased mold and chill until firm. Good with melon balls for lunch or as an appetizer.
Sift dry ingredients together. Blend in shortening. Dissolve yeast in water; let set 5 minutes. Add buttermilk. Add yeast and buttermilk to flour mixture. Mix well. Turn out on slightly floured board; roll or pat to desired thickness and cut into biscuits. Dip tops in melted margarine and place on lightly greased baking sheet. Bake at 450° for 12 minutes.
Mix cream cheese and horseradish sauce until creamy. Spread on ham slices and roll up. Refrigerate at least one hour. Cut into 1-2-inch pieces and serve.
Sift flour with soda and salt; set aside. Add both sugars gradually to shortening, creaming well. Blend in egg and vanilla. Mix well. Add dry ingredients and mix well. Stir in cornflakes, oats and coconut. Shape by teaspoon into balls. Place on ungreased cookie sheet. Flatten with bottom of a glass dipped in flour. When cookies are cool, put two cookies together with a good fudge frosting.
Cut meat into pieces for serving. Mix flour, salt and pepper. Pound into meat. Melt fat, add meat and brown well. Put into greased baking dish; sprinkle mustard and onion on top of meat. Add tomato juice. Cover and bake in preheated oven at 375° or cook on top of range for approximately one hour.
Brown noodles in butter. Bring broth to boil in ovenproof pan. Add rice, salt and browned noodles. Cover and cook in 400° oven for 45 minutes. Can be doubled.
Sift and measure flour. Cut butter in flour with pastry blender. Mix in sour cream. Mix well and drop from tablespoon into greased muffin pans. Bake in 400 degree oven 10-12 minutes. Yields 48 small biscuits.
Sift dry ingredients together and set aside. Combine eggs, sugar and oil; stir in pumpkin. Add dry ingredients and mix well. Pour into greased log pan. Bake at 350° for 1 hour.
Spray whipped cream on one side of chocolate wafer. Spray one side of another wafer and put it on top of first wafer. Continue this until you have a stack of 5 wafers and whipped cream. Lay stack of wafers on their side on tray. Continue making stacks of wafers until tray is filled. Refrigerate 4 hours so cookies will soften. When ready to serve, spread remaining whipped cream over cookies to cover entire stack. Add sprinkles. Cut stacks diagonally so each piece is striped. Serves 5 to 8.
Cook spaghetti according to package directions; drain. While hot, mix spaghetti with butter, Parmesan cheese and 1 egg. Butter a 10-inch pie plate with 2 inch rim. Spread spaghetti over bottom and up sides of pan with back of spoon to form a crust. Cook sausage and ground beef; add onion and green pepper during last 5 minutes of cooking time. Drain grease off. Cut tomatoes in small pieces. Add tomatoes and their liquid, tomato paste, sugar, oregano, garlic salt to meat mixture. Cook until hot. Spread Ricotta cheese over bottom of crust. Spoon meat mixture on top of cheese. Bake, uncovered, in 350° oven for 30 minutes. Sprinkle Mozzarella cheese or Parmesan cheese in center of pie. Bake 5 minutes more. Cut into wedges.
Brown hamburg and drain. Add olives and taco seasoning mix. Make according to package directions. On plate, place lettuce and tomato and salad dressing. Top with meat mixture, cheese, salsa and crushed chips.
Combine all ingredients, except whipping cream, and mix on slow speed until creamy. Add whipping cream and beat on high speed until mixture has stiffened. Produces 2 cups.
Mix flour, sugar, soda, baking powder, salt and cocoa. Add water and salad dressing. Add vanilla. Mix well. Pour batter into a greased and floured loaf pan. Bake for 35 to 40 minutes at 350°.
Lightly salt chicken. Wrap 1 slice dried beef and 1 slice bacon around each half breast. Place in baking dish. Cook 15 minutes at 400°. Pour off drippings, reserving 1 tablespoon.
Combine flour and sugar in large bowl. Add beaten eggs and oleo. Beat until blended. Stir in lemon juice, buttermilk and vanilla. Pour into pastry shell. Bake at 325° for 45 minutes or until top is golden brown.
Brown ground meat and drain. Add all other ingredients (undrained) and cook on medium heat until potatoes are done.
Grease a meat loaf pan. Sprinkle brown sugar on bottom and pour catsup over it. Mix rest of ingredients. Shape into a loaf and put on top of catsup. Bake at 350° for 1 hour. Spoon excess fat off halfway through cooking and again when done. Turn upside down on platter to serve.