HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Pour into black iron skillet heated at 400° with 2 tablespoons bacon drippings. Bake 25 to 30 minutes at 425°.
In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, place in smaller containers. Cover and freeze, stirring several times. Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture into a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. Makes about 6 quarts.
Bake for 1 hour in a greased and floured loaf pan at 350°.
Blend first 3 ingredients on high until smooth. Add ginger ale. Do not blend further. Yields 6 (4 ounce) servings.
Mix in bowl the pumpkin and sugars along with the dry ingredients which have been sifted; stir in vanilla. In separate bowl beat eggs, then stir in milk. Stir into pumpkin mixture. Now add melted butter. Pour into pie shell. Bake at 450° for 15 minutes, then turn down to 350° for 45 minutes.
Mix. Make craft. Dry overnight or at 350° for 15 minutes. Coat with clear fingernail polish.
Mix thoroughly Cheddar cheese, cream cheese, mayonnaise, onion powder and Worcestershire sauce. Blend well. Form into large ball and roll in chopped nuts. Serve with crackers or fresh vegetables.
Cook noodles according to package directions. In skillet, saute butter and onion; do not brown. Mix noodles with butter and onion. Add cottage cheese, salt and pepper. Mix well.
Dice tomatoes (about 1 quart). Add olives, garlic, salt, red and black pepper. Add olive oil. Let stand at room temperature for about 30 minutes. Add chilled spaghetti, basil and parsley. Serves 8.
Mix together. Dab butter on top. Sprinkle with cinnamon. Grease dish with butter. Bake for 40 minutes, uncovered, at 350° in a 6 x 10 (1-quart) dish.
Place walnuts or any variety of nuts in an aluminum pan. Add dollops of butter or margarine, enough to coat all nuts. Salt to taste. Bake at 350° for 1 hour. Stir occasionally.
Pound chicken breasts flat. Place cheese on each breast. Roll up. Melt butter in bottom of glass baking dish. Roll chicken in butter and then in bread crumbs. Place in glass dish with butter in bottom. Cover with waxed paper. Microwave on High for 7 minutes. Serve.
Cream the cream cheese, then add 3/4 cup sugar and eggs, one at a time. Add vanilla. Pour into greased spring pan lined with graham cracker crumbs. Bake in 350° oven for 30 minutes. Whip 1 pint sour cream with 1/4 to 1/2 cup sugar. Pour over cake. Return to oven for 10 minutes. Chill at least 2 hours before serving. Serves 8.
Dissolve gelatin and boiling water; then with the gelatin, mix nuts, strawberries, bananas and pineapple. Pour 1/2 the mixture in 9 x 13 pan. Set in the refrigerator.
Put all ingredients except garnish in a blender or food processor and blend until smooth. Refrigerate until chilled. Pour the soup into serving bowls and top with garnish.
Cook potatoes until tender. Drain. Peel and dice. Place in stainless steel or glass bowl. Keep warm. Combine remaining ingredients. Stir into potatoes. Cover and refrigerate until chilled.
Beat heavy cream until stiff. To this, add egg whites that have been stiffly beaten. Dissolve Knox gelatine in cold water, then add hot water. Cool. Add sugar, salt and vanilla (and nuts, cherries and pineapple as desired). Line spring-form pan with ladyfingers or angel food cake. Pour in mixture. Refrigerate.
Beat eggs until foamy. Add oil, sugar, vanilla and zucchini. Add dry ingredients, mix. Makes 2 greased loaf pans. Bake 45 minutes at 325° to 350°.
Combine sugar, nuts, margarine and water. Separate biscuits into 20 each, then quarter. Place into sugar mixture and stir to coat. Place in greased fluted baking pan. Bake 20 to 30 minutes in 400° oven. Let stand 3 minutes. Invert onto plate; pull apart. Serves 10.
Combine sugars and sour cream; cook to soft ball stage (236°). Add vanilla and beat until mixture begins to thicken. Add nuts and stir until well coated. Turn out on a greased platter or cookie sheet. Separate in individual pieces.
Combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic salt, salt and pepper. Dip chicken pieces into mixture and then dredge into bread stuffing that has been crushed. Pour melted margarine over chicken. Bake, uncovered, at 350° for 1 hour or until chicken is tender and brown.
Cook lasagna in 4 quarts salted boiling water until tender. Stirring occasionally with wooden spoon. Drain and rinse with hot water. Separate lasagna and hang over edge of colander or pan for easier handling later.
Mix sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Dip chicken in sour cream mixture. Cover with bread crumbs. Grease baking dish and bake uncovered 1 hour and 15 minutes at 350°.
Soften cream cheese to room temperature. Mix meat, onion and cream cheese together. Season with garlic salt, salt and pepper. Flatten biscuits and place small amount of meat mixture on each biscuit. Crimp edges. Bake on greased cookie sheet for 20 to 25 minutes at 300° until brown.
Butter one large baking dish (13 x 9-inch is good). Spread both cans of cherries and the can of pineapple with juice into the dish. Spread over the top of the yellow cake mix. Dot with 6 teaspoons of butter. Top with whole or chopped pecans or walnuts. Bake at 350° for 1 hour.
Grease muffin cups. Mix first 3 ingredients. Blend the flour, baking powder, salt and nutmeg together. Add to fir mixture alternately with milk. Fill cups 2/3 full and bake at 350° for 20 to 25 minutes. Roll in melted butter and then in cinnamon and sugar.
Sift flour and measure. Add baking powder and salt and sift 4 times. Sift sugar and measure. Separate eggs; beat yolks well. Add water to yolks and beat until light. Add sugar to eggs and beat until creamy. Add flour and beat well again. Beat egg whites until frothy; add cream of tartar and beat until stiff, but not dry. Fold into batter.
Combine all ingredients in bowl. Pour ingredients into Pyrex. Preheat oven to 350°. Place Pyrex into oven for 30 minutes or until golden brown.
Sift dry ingredients. Use part to dredge raisins, gumdrops and nuts. Use scissors to cut raisins and gumdrops. Cream the shortening and sugar. Add well beaten eggs. Add alternately portions of dry ingredients and applesauce to creamed mixture. Stir in soda and vanilla, then gumdrops, raisins and nuts. Pour into 2 or 3 loaf pans, lined with paper. Bake for 2 hours, very slowly (300° oven).
Melt chocolate morsels over hot water, transfer to a large bowl. Cool 5 minutes. Blend in sour cream, vanilla flavoring and salt. Gradually blend in confectioners sugar, beat until smooth and creamy. Makes frosting for 2 layers.
Blend sugar and oil. Add eggs and vanilla. Sift salt, flour and baking powder together. Add eggs and beat until batter is smooth. Spread 1/2 of batter in greased 9 x 13-inch glass pan. Sprinkle with 1/2 cinnamon and sugar mixture. Cover with pie filling; spread evenly. Add remaining batter and sprinkle with remaining cinnamon and sugar mixture. Bake 45 to 50 minutes at 325°.
Cream butter. Add sugar, vanilla and unbeaten egg; beat well. Sift dry ingredients; add it, along with nuts, to sugar mixture. Shape into a large roll. Chill several hours, overnight or up to a week. Slice and bake at 400° for 6 to 7 minutes. Makes about 3 or 4 dozen.
If plain corn, add bell pepper and chopped onion to kraut. Mix well all ingredients and let set overnight. Really delicious with beans and cornbread. Keeps well.
Preheat oven to 350°. Mix together well the cake mix, egg and Cool Whip. Mixture will be pretty stiff. Use a tablespoon of dough and roll into ball, then roll in powdered sugar. Place the balls on cookie sheet sprayed with nonstick coating and use the bottom of a glass to press the dough to about 1/2-inch thickness. Bake for 6 to 8 minutes.
Dip chops in flour seasoned with salt and pepper. Brown in hot fat. Drain off fat. Sprinkle with lemon juice and sugar. Top each chop with a slice of onion. Pour ketchup over all. Add water. Cover and simmer over low heat for 1 to1 1/2 hours or until tender.
Combine margarine, sugar, peanut butter, coconut, vanilla and graham cracker crumbs. Mix well. Roll into balls and chill for 1 hour.
Cream butter, eggs and sugar. Add remaining ingredients. Roll 1/2-inch (approximately) thick on floured board. Cut into rounds like biscuits. Bake at 400° for approximately 6 minutes.
Saute mushrooms and onions in margarine until tender but not brown. Blend in flour. Add soup; cook over medium heat until thickened, stirring constantly. Add shrimp; cook 5 minutes. Stir in sour cream and pepper. Heat thoroughly, stirring occasionally. Serve in patty shells or on toast points. Serves 6.
Preheat oven to 300°. Beat egg whites until frothy. Add cream of tartar. Gradually add sugar and beat until stiff. Spread in a 9-inch pie plate and bake at 300° for one hour. Cool pie shell.
In a large pot, saute onions, garlic, celery, peppers and mushrooms in olive oil. Add chopped jalapeno, chili powder, Tabasco and beer. Simmer about 15 minutes. Rinse all beans. Add to the pot. Stir to combine everything. Add the rest of the ingredients and simmer 1 hour. Serve with rice. Make this for a large group. It can be frozen.
Brown beef in skillet, stirring often and breaking up large pieces. Remove excess fat. Add flour and stir. Add garlic, salt and pepper to taste. Place mushrooms on top of meat. Mix vinegar with thawed zucchini-tomato mixture and pour over meat. Sprinkle top with herbs. Cover and simmer slowly about 20 minutes.
Prepare cake according to directions on package. Split in 4 layers. The evening before (must sit several hours) mix coconut, sour cream and sugar. Following day divide in half. Add 1 carton Cool Whip to each half. Use half to fill layers and half to frost cake.
Cream and press into greased 9 x 13-inch pan. Bake 20 minutes at 350°.
Mix everything well. Pour into ungreased Bundt pan. Bake 1 hour and 20 minutes at 350°.
Cut bacon pieces in half. Wrap around 6 or 8 green beans. Arrange in baking dish.
Combine all ingredients in bowl and mix until well blended. Serve with raw vegetables or potato chips.
Combine lettuce, Parmesan cheese, onion, pimento and artichokes. Combine oil and vinegar; pour over salad mixture. Toss and chill. Season with salt, garlic salt and pepper.
Brown and drain beef and onion. Add barbecue sauce and brown sugar. Separate dough into biscuits. Place each biscuit into muffin cups, pressing dough up sides to edge of cup to form crust. Spoon meat mixture into cups. Bake at 400° for 10 to 15 minutes or until golden brown. Sprinkle with cheese.
In saucepan combine cherry pie filling, sugar, pineapple and cornstarch. Cook until thick. Remove from heat. Add jello, stirring to blend. Allow to cool. Add bananas and nuts. Pour into crust and top with whipped cream.
Melt fat in frypan. Cut meat into 1-inch strips. Sprinkle with salt and pepper. Place meat, onion and garlic in frypan; brown. Add pepper and bouillon. Cover and cook 30 minutes. Add tomatoes; simmer 5 minutes. Combine cornstarch, soy sauce and water. Add to meat mixture. Cook 5 minutes, stirring constantly. Makes 4 servings.
Mix all dry ingredients. Add others. Bake at 350°. Check after 12 minutes. Keeps in fridge up to 6 weeks.
In large skillet, combine chicken and about 1/3 of the dressing; saute until chicken starts to brown and add vegetables and remaining dressing. Cover; simmer 7 to 8 minutes, stirring occasionally, until vegetables are tender-crisp, not mushy. Serve over pasta and sprinkle with cheese.
Mix jelly with mustard and horseradish. Add hot dog pieces. Heat and serve with toothpicks on the side.
Mix flour and spices. Flour pork chops and brown on each side in 2 tablespoons oil. Put in casserole dish. Pour 1 can chicken with rice and 1 can chicken broth over top. Cover and cook 1 1/2 hours in a 350° oven.
Combine all ingredients. Pour into buttered 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes. Cut into squares and serve.
Combine flour and 7/8 cup sugar; work in butter, then 2 egg yolks. Spread in	2 nine-inch pans or 1 large. Bake 8 minutes at 325°.
If serving with bacon, reserve half a tsp. of bacon drippings to grease the griddle.
Alternate cubes, cheese and mushrooms. Mix remaining ingredients and pour over layers. Refrigerate overnight. Bake 1 hour at 350°. (Could add pre-cooked, chopped up sausage links.) Serves 4 to 5.
In a medium saucepan, combine lima beans, undrained butter beans, tomato sauce, green beans, brown sugar, onion, mustard and ginger. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until flavors are blended. Makes 6 servings.
Combine sugar, milk and margarine in a heavy saucepan; bring to a full rolling (bubbling) boil over high heat, stirring constantly. Reduce heat to medium and boil for 5 minutes. Remove from heat; stir in peanut butter until melted. Add vanilla and marshmallows; stir until melted. Spread into greased 13 x 9-inch baking pan. Cool and cut.
Melt butter. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat and stir in vanilla and soda. Put corn in big pan and pour mixture over corn. Bake in oven at 250° for 1 hour. Stir every 15 minutes. Remove from oven and store in tightly covered container.
Dissolve dry yeast in the warm water. Combine sugar, milk, shortening and salt in bowl and mix well. Stir in 3 cups of flour; beat until smooth. Add remaining flour; knead until smooth. Place in a greased bowl, turning once so the greased side faces upward. Let rise 1 hour to double. Punch down and turn onto floured board. Roll dough out and cut in 3-inch circles with cutter; transfer to heavy greased skillet. Let rise to double. Bake in 350° oven for 12 to 15 minutes.
In a large bowl, place chicken, celery, lemon juice and mayonnaise. Stir to blend. Add salt and pepper. Mix thoroughly. Chill before serving. Makes 8 (1/2 cup) servings.
Mix together the Swiss cheese, cooked ham, mustard, egg yolk, salt and pepper. Form into balls; roll in minced chives or parsley.
Press cookie dough onto a 14-inch greased pizza pan or use 2 (8-inch) tart pans and bake. Cool. Beat cheese, sugar and 2 tablespoons orange concentrate until fluffy. Spread over cooled crust. Arrange fruit decoratively on crust. Melt jelly with remaining juice concentrate and brush over fruit to glaze. Cut in wedges and serve. Makes 12 to 15 servings. Triple Sec can be used instead of orange juice. Nice to serve to bridge club or sorority, etc.
Cream sugar and butter; add egg. Sift in dry ingredients. add vanilla, nuts and apples. Mix well. Bake at 350° for 35 to 40 minutes. Serve with whip cream or ice cream.
Boil potatoes until tender; drain. Add butter, milk, salt and pepper. Cook until butter is melted.
Mix all dry ingredients; add eggs, oil, apples and vanilla. Mix; now add remaining ingredients. Bake in a greased Bundt pan for 1 hour at 350°. Let cool, then pour glaze over cake.
Stir milk, butter, sugar and salt in a saucepan until warm. Beat eggs very well, reserving 1 teaspoon for glaze. Add eggs to milk mixture. Add dry yeast and flour and mix well. Let rise in warm place until double in bulk. Knead on floured board. Roll into rectangular shape and spread with butter. Sprinkle with cinnamon and sugar mixture. Roll up; shape into a ring and place in greased 9-inch round pan. Cut crisscross slits on top, about 1-inch deep. Let rise until double. Brush with reserved teaspoon of beaten egg. Bake at 350° for 20 minutes. Frost with almond glaze.
Cream margarine, shortening and sugar. Add salt, baking powder and cocoa; mix until well blended. Add flour and milk alternately. Batter will be stiff. Break eggs in separate bowl and whip good, then add to cake batter and mix good. Add vanilla and beat again. Bake at 325° for 1 1/2 hours. Bake in tube pan that has been greased and floured.
Pour boiling water over shortening, sugar and salt. Add milk; add yeast that has been dissolved in lukewarm water. Add beaten eggs; stir in 4 cups flour. Beat hard; add enough flour to a soft dough. Place in an airtight container and grease top of dough. Cover with a damp cloth and keep in refrigerator until ready to use. Roll dough to 1/4 inch thickness; cut into squares. Drop in hot deep fat and fry until lightly brown. Drain on paper towel; dust with powdered sugar. Serve hot. Dough is best when it is about a week old and does not have to be used all at once.
Grind vegetables or chop finely. Sprinkle with salt and let stand overnight. Rinse and drain well. Mix remaining ingredients and cook 3 minutes. Pour over vegetables and cook all together for 3 minutes after it boils. Fill hot jars and seal.
Prepare the cake mix as directed. Add the sour cream. Have already prepared the pecans, melted margarine, brown sugar and cinnamon. Pour 2/3 cake mixture (with the sour cream included) in pan. Sprinkle with packet enclosed in the cake mix. Add the remaining cake mix. Top with the nut-brown sugar mixture. Use glaze from packet, if desired. Bake at 350° for 30 to 40 minutes for long pan. See time on cake box for other pans.
Combine all ingredients. Cover and chill for several hours. Serve with fish or seafood.
Cream butter and sugar; add flour, salt, nuts and vanilla. Form into 1-inch balls. Bake on an ungreased baking sheet in a 325° oven until a very light brown (15 to 20 minutes). While still warm, roll in confectioners sugar. Let cool and roll again in confectioners sugar. These are very crisp and short. Store in a jar with a loose cover.
Combine berries and juice in microwave-safe covered casserole dish. Microwave on High, bringing to a full rolling boil (about 6 minutes). Add sugar and mix. Re-cover and allow to stand for 4 minutes. Store in refrigerator.
Drain beets and save juice. Place beets in covered container. Boil 1/2 cup of beet juice with sugar and vinegar and pour over beets. Marinate 24 hours. Will keep in refrigerator.
Boil oil and water together; pour over flour and stir together. Place in center of pie pan and press toward edge, working out and thin as desired.
In large pan, heat oil. Saute garlic and onion until soft and golden, about 10 minutes. Add herbs, tomatoes, sugar, salt and pepper; stir well. Cook about 30 minutes. Serve over your favorite pasta. Sauce also freezes well.
Combine sugar, flour and salt. Cut in margarine until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder.
Heat oven to 350°. Beat eggs; add sour cream. Stir in melted butter, corn and corn bread mix. Pour into buttered 9 x 13-inch dish. Bake for 30 to 35 minutes until slightly browned. Do not overbake.
Brown meat; drain. Add onions and cook until tender. Stir in cheese spread. Cover; cook over low heat, stirring occasionally, until cheese is melted. Fry tortillas in 1/2-inch hot oil until crisp and golden, turning once. Drain. Top tortillas with meat mixture, beans, corn, lettuce and tomatoes. Serve with dressing. Serves 4.
Mix all but last ingredient, shape and let stand 2 days. Melt chocolate in double boiler. Drop in egg and take out with fork. Set on plastic wrap on cookie sheet to cool.
Cut up chicken; sprinkle salt and pepper over chicken. Put in pan. Slice margarine over chicken; cut green pepper and celery. Put over chicken. Bake in 350° oven for 40 minutes.
Sift flour; measure it, then sift again with all dry ingredients except the sugar. Cream the shortening and sugar; add the egg yolks, then add the sauce (to which the 1/2 cup water has been added) alternately with the dry ingredients. Add vanilla. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Cream shortening and sugar. Add eggs and beat. Stir in vanilla; set aside. Mix flour, cocoa, baking powder and nuts. Add to creamed mixture. Put into a greased 9 x 13-inch pan. Bake at 325° for 15 to 20 minutes. Remove from oven and cover with marshmallows. Bake 3 more minutes. Cool. Melt peanut butter and chips; remove from heat and stir in Rice Krispies. Spread on cooled bars.
In large kettle, fry onions in small amount of margarine, then add ground bison. Cook until almost done. Combine all ingredients and simmer for 10 to 20 minutes. Serve with crackers or toast bison cut-outs, cucumber slices and carrot sticks. Freeze in 14 to 16 ounce containers. Heat for 5 to 7 minutes in the microwave.
Cook bacon crisp; crumble. Combine 1/3 cup bacon drippings with the rest of ingredients except potatoes. Heat and stir. Add to potatoes and onions.
Cut the steak into slices 1/8-inch thick. Sprinkle with salt and pepper. In a large skillet, heat the oil. Add the steak, onion and garlic. Cook until the meat is browned on all sides. Add the green pepper and bouillon. Cover and simmer 15 minutes. Mix cornstarch, soy sauce and water; stir into meat mixture. Cook, stirring, until mixture has thickened. Serve with hot rice.
Soften gelatin in 1 cup cold tomato juice. Combine 2 cups of tomato juice with the next 6 ingredients and simmer 5 minutes. Strain. Add gelatin mix to the hot juice. Add remaining tomato juice and lemon juice. Chill until nearly set. Stir in celery and green pepper. Pour into a mold sprayed with vegetable oil and chill 5 to 6 hours or overnight; unmold on a cold plate.
Dissolve yeast in water. Sift flour and sugar together. Add oil and flour mixture to yeast water. Mix and let rise 30 minutes in a bowl. Roll out and cut into rolls. Let rise 45 minutes in pan. Bake at 450° until brown.
Slice meat, cutting across grain, into thin diagonal strips (3 x 1-inch). Combine bouillon, soy sauce and monosodium glutamate. Heat 3 tablespoons of the oil in a large, heavy skillet. Add 1/2 of the meat and brown, turning frequently. Add 1/2 of the soy sauce mixture and push meat to one side of the pan. Add half of all vegetables, except spinach, keeping each vegetable separate. Cook, turning often, for 3 to 4 minutes. Add 1/2 of the spinach and cook 1 to 2 minutes longer. Serve immediately with rice and sauce from pan. Cook remaining ingredients using rest of oil. Makes 4 servings.
Cream shortening and sugar. Add well beaten eggs. Sift dry ingredients and add to mixture. Pour boiling water over molasses and blend. Add to mixture and beat well. Bake in a 9 x 13-inch oblong pan at 350° for 30 to 40 minutes.
Drain pineapple and reserve 1 cup juice. Add orange juice if not enough. Mix juice and pudding mix in 2-quart microwave-safe bowl. Cook, uncovered, on High 3 minutes or until thick and clear. Cool. Stir in drained fruit. Chill. Add cherries and bananas.
Combine the ground cranberries and the sugar and let stand 2 hours. Combine the marshmallows and whipped cream and let stand 2 hours. Combine both parts and add the pineapple. Let stand in refrigerator overnight.
Place all ingredients in a casserole dish. Half and half needs to just cover the corn. Bake at 350° for 45 minutes to 1 hour or until center is set. If the casserole begins to brown on top you can cover it with either a lid or foil for the remainder of the baking time.
Mix and place in oiled baking dish. Bake at 350° for 45 minutes.
You will need 1 regular size (10 x 16-inch) Reynolds oven cooking bag.
Line a 12-cup bowl with waxed paper overlapping so all edges of bowl are covered. In another large bowl, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Add boiling water and stir until dissolved. Stir in sugar, salt, orange juice, lemon juice and peel. Refrigerate about 1 hour, stirring occasionally, until mixture mounds when dropped from spoon. Whip 1 pint of cream until it forms soft peaks and fold in gelatin mix. Spoon a small amount of mixture into lined bowl, alternating with pieces of cake until all is used. Cover with plastic wrap and foil. Refrigerate 1 to 2 days or freeze and thaw in refrigerator overnight.
Dissolve Jell-O in drained, crushed pineapple. Add cottage cheese and Cool Whip. Mix well. Chopped nuts may be added. Refrigerate at least 1 hour before serving.